JP7350476B2 - Milk-derived phospholipid-containing composition - Google Patents

Description

The present invention relates to a milk-derived phospholipid-containing composition and a food/beverage product containing the milk-derived phospholipid-containing composition.

Phospholipids, along with glycerin monofatty acid esters, are one of the most commonly used emulsifiers in the production of food and drink products. While glycerin monofatty acid esters are mainly produced from glycerin and fatty acids, phospholipids are derived from natural substances such as soybeans, rapeseed, milk, and egg yolks, which is consistent with the natural orientation of additives used in foods and beverages. Its use is increasing. Furthermore, since phospholipids are one of the constituent components of living organisms, their use as physiologically functional materials such as biological regulatory functions is increasing.

Among them, milk-derived phospholipids have a good flavor and are therefore increasingly being used in food and drink products.
However, the content of milk-derived phospholipids is very low, and only about 0.03% by mass is contained in raw cow milk. In milk, phospholipids are contained in the milk fat globule coating that covers the surface of fat globules, but since phospholipids exist as complexes bound to proteins, it is difficult to purify them as phospholipids, and solvent extraction Because they are expensive, they are only isolated and purified for each molecular type for use in pharmaceuticals and functional materials.

Therefore, in the food industry, milk-derived phospholipids are often used in the form of a complex with protein. In addition, when used as a complex, purified phospholipids are physically only expected to have an emulsifying effect for water-in-oil emulsions; Since it has functions such as improving bread making, it is highly useful for food applications.

In order to use it as such a complex, it is necessary to concentrate and purify the phospholipid content, which is only about 0.03% by mass in cow's raw milk, to at least 2% by mass or more based on the solid content, as described above. is necessary. As the milk-derived phospholipid-containing material, an aqueous phase component produced when producing butter oil from cream or butter has been used. This aqueous phase component is a by-product in the dairy industry, and since it was traditionally discarded, it can be obtained at low cost, so its use in the food industry is expanding.

However, in the aqueous phase components produced when butter oil is produced from cream or butter, in addition to complexes of phospholipids and proteins, there are many simple proteins such as casein protein and whey protein, which have emulsifying properties and Since these are components that have little involvement in bread-making properties, they are preferably in a form that does not contain these proteins. However, since these simple proteins have a certain degree of interaction with phospholipids, there has been a problem in that they cannot be easily separated.

Conventionally, for such purification, for example, buttermilk is subjected to ultrafiltration or isoelectrically precipitated at pH 3.0 to 4.6, and if necessary, a calcium sequestering agent is used to obtain the milk fat globule membrane fraction. A method of concentrating (Patent Document 1), buttermilk is adjusted to an acidic pH range of 4.4 to 4.6, protein precipitates generated by isoelectric focusing are removed, and the supernatant is treated with a microfiltration membrane. A method of obtaining a powder with high phospholipid content by drying the concentrate obtained by drying the concentrated liquid (Patent Document 2), adjusting butter gellum to pH 4.0 to 5.0, adding calcium chloride and removing the generated precipitate, A method of obtaining a powder with high phospholipid content by drying a concentrated solution obtained by ultrafiltration or microfiltration of the supernatant (Patent Document 3), and a method of extraction using an organic solvent (Patent Document 4) are known. It is being

However, the method of Patent Document 1 has a problem in that the protein content relative to phospholipids cannot be reduced, and the methods described in Patent Documents 2 and 3 have a high neutral lipid content and are used as emulsifiers for oil-in-water emulsions. The method of Patent Document 4 has problems in that it is unsuitable for use in improving baking and bread making, and the method of Patent Document 4 requires a large-scale apparatus because it uses an organic solvent, and also has problems in that it does not meet the natural preference. In addition, these methods have the problem that the milk flavor is lost due to ultrafiltration or microfiltration, so the most important feature of milk-derived phospholipids for application to food and drink products is lost.

In order to expand the use of the aqueous phase component produced when producing butter oil from cream or butter, the applicant has discovered that the emulsifying performance for oil-in-water emulsions is improved when the component is treated with an acid. (Patent Document 5) and that bread making performance is improved (Patent Document 6). It has also been reported that similar effects can be obtained by treating the aqueous phase component with calcium (Patent Document 7).
However, simply treating the aqueous phase components with acid and/or calcium cannot reduce the protein content relative to phospholipids. In view of cost and physical properties, there has been a need for a milk-derived phospholipid-containing material that can further improve the performance and achieve the same effect even with a lower amount added.

Japanese Patent Application Publication No. 03-251143 Japanese Patent Application Publication No. 05-292880 Japanese Patent Application Publication No. 2015-053924 Japanese Patent Application Publication No. 09-291094 Japanese Patent Application Publication No. 2015-077123 Japanese Patent Application Publication No. 2015-077123 Japanese Patent Application Publication No. 2015-053924

Therefore, an object of the present invention is to provide an oil-in-water emulsion, especially a foamable oil-in-water emulsified fat composition for kneading bakery dough, especially bread dough, which has a low milk protein content relative to phospholipid and has a good flavor. An object of the present invention is to provide a milk-derived phospholipid-containing composition suitable for commercial use. Another object of the present invention is to provide a method for purifying milk fat globule coat protein, which allows the milk-derived phospholipid-containing composition to be produced by simple operations without using an organic solvent.

As a result of various studies to achieve the above object, the present inventors have conducted acid treatment on milk raw materials containing milk fat globule coat protein, preferably to a pH outside the isoelectric point range of casein protein. It has been found that the above object can be achieved by performing a controlling acid treatment, removing the resulting precipitate, and preferably performing a neutralization treatment thereafter.
The present invention was obtained based on the above findings, and is based on milk-derived phospholipid 1 obtained by acid-treating a milk raw material containing milk fat globule coat protein and removing the resulting precipitate. The present invention provides a milk-derived phospholipid-containing composition containing 0.5 to 2.5 parts by mass of milk protein.
The present invention also provides a method for purifying milk fat globule coat protein, which comprises the steps of acid-treating a milk raw material containing milk fat globule coat protein and removing the resulting precipitate.

The milk-derived phospholipid-containing composition of the present invention has a low protein content relative to phospholipid, has a good flavor, has high emulsifying performance, and is suitable for kneading bakery dough, especially bread dough, or as an oil-in-water emulsion, especially for emulsification. Suitable for foaming oil-in-water emulsified fat compositions.
Moreover, according to the method for purifying milk fat globule coat protein of the present invention, the above-mentioned milk-derived phospholipid-containing composition of the present invention can be produced by simple operations without using an organic solvent.

The milk-derived phospholipid-containing composition of the present invention will be explained below.
The milk-derived phospholipid-containing composition of the present invention is obtained by acid-treating a milk raw material containing milk fat globule coat protein and removing the resulting precipitate. On the other hand, it is characterized by containing 0.5 to 2.5 parts by mass of milk protein.

First, the milk raw material containing the milk fat globule coat protein will be explained.
The above-mentioned dairy raw materials include buttermilk, which is a water phase component produced as a by-product during churning during butter production, water phase components produced when butter oil is produced from cream or butter, or concentrated milk raw materials. Examples include dry goods and dry goods. The content of phospholipids in the milk solids of the milk raw material may be 0.5% by mass or more, preferably 2% by mass or more, more preferably 4% by mass or more, and most preferably 5 to 40% by mass. %. Therefore, as the milk raw material, it is preferable to use an aqueous phase component produced when producing butter oil from cream. Further, the above-mentioned milk raw material is preferably produced from milk such as cow's milk, goat's milk, sheep's milk, human milk, etc., and particularly preferably produced from cow's milk.

In addition to phospholipids and proteins, the above milk raw materials contain many components such as lipids other than phospholipids, carbohydrates, vitamins, and minerals, and the milk-derived phospholipid-containing composition of the present invention also contains phospholipids. Contains many components other than lipids and proteins. The types and proportions of the components contained vary depending on the type of milk raw material, and it is difficult and unrealistic to specify the types and proportions of all the components contained. In the present invention, 0 milk protein is added to 1 part by mass of milk-derived phospholipid, which is obtained by acid-treating a milk raw material containing milk fat globule coat protein and removing the resulting precipitate. A milk-derived phospholipid-containing composition containing .5 to 2.5 parts by mass can solve the above problems, so the types and proportions of other components are not specified.

The phospholipids in the milk solid content of the above-mentioned milk raw material can be determined, for example, by the following method. However, the extraction method etc. is not limited to the following quantitative method since the appropriate method differs depending on the form of the milk raw material.
First, the lipids of the milk raw material are extracted using the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in 2.1 Food Component Testing Methods, Sanitary Testing Methods and Commentary 2000, edited by the Pharmaceutical Society of Japan), and then subjected to a molybdenum blue absorbance method ( Determine the amount of phosphorus according to the quantification of phosphorus using molybdic acid described in 2.1 Food Component Testing Methods, Hygiene Testing Methods and Commentary 2000, edited by the Pharmaceutical Society of Japan. The phospholipid content (g) in 100 g of milk solid content of the milk raw material is calculated from the determined phosphorus amount using the following calculation formula.
Phospholipid (g/100g) = [phosphorus amount (μg) / (dairy raw material - moisture of milk raw material (g))] × 25.4 × (0.1/1000)

The method for producing the aqueous phase component produced when producing butter oil from the above cream is, for example, as follows. First, cream with a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated in a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. Next, the emulsification is broken with an emulsifying machine, and butter oil is obtained by processing again with a centrifugal separator. The aqueous phase component is generated as a by-product of butter oil during the final centrifugation step.

The method for producing the aqueous phase component produced when producing butter oil from the above-mentioned butter is, for example, as follows. First, butter is melted in a melter and heated in a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component is generated as a by-product of butter oil during the final centrifugation step. Conventional butter is used for producing butter oil.

In the present invention, it is also possible to use the above-mentioned milk raw materials that have been further concentrated, dried, or frozen. It is preferable not to use those concentrated using a solvent due to flavor problems.

Furthermore, in the present invention, it is also possible to use a lysized product in which part or all of the phospholipids in the milk raw material are lysized. The resolized product may be obtained by directly resolizing the milk raw material, or may be obtained by concentrating the milk raw material and then resolizing it. Further, the obtained resolized product may be further subjected to concentration or spray drying treatment. These lysated products are included in the phospholipid content in the present invention.

In order to lysolyze phospholipids, the above-mentioned milk raw material may be treated with phospholipase A. Phospholipase A is an enzyme that has the function of cleaving the bond that connects the glycerol moiety of a phospholipid molecule and a fatty acid residue, and substituting this fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site where it acts, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol moiety of the phospholipid molecule is selectively cleaved off.

Further, it is preferable that the milk raw material is one that has been subjected to a homogenization treatment because it is possible to loosen aggregated proteins and enhance the acid treatment effect. In particular, when performing the above-mentioned resolization treatment, it is preferable to perform a homogenization treatment in order to enhance the effect. The homogenization treatment may be performed once or twice or more. In addition, if the above dairy raw material is a powder product, it may be used by dissolving it in water, and if the above dairy raw material is highly viscous, the viscosity may be adjusted by adding water before homogenization treatment. . Examples of the homogenizer used in the homogenization process include a kettle-type cheese emulsifier, a high-speed shear emulsifier such as a Stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill. can be given. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When homogenizing using a two-stage homogenizer, the homogenizing pressure may be, for example, 3 to 100 MPa in the first stage and 0 to 5 MPa in the second stage.

Furthermore, the above milk raw material may be subjected to UHT heat treatment. There are no particular restrictions on the conditions for the UHT heat treatment, but the treatment temperature is preferably 120 to 150°C, and the treatment time is preferably 1 to 6 seconds.

Next, a method for obtaining the milk-derived phospholipid-containing composition of the present invention from the above-mentioned milk raw materials will be explained.
In the present invention, the above-mentioned milk raw material is subjected to acid treatment. For this reason, it is preferable that the dairy raw material is in the form of an aqueous solution or suspension. The above-mentioned acid treatment means a process of adjusting the pH of the above-mentioned milk raw material by adding an acid to the above-mentioned milk raw material or generating an acid in the above-mentioned milk raw material.

When it is in the form of an aqueous solution or suspension, it must have a viscosity suitable for the above-mentioned homogenization and sterilization before acid treatment, as well as efficiency during heating and precipitate removal after acid treatment, especially efficiency during centrifugation. Since the milk solids content is excellent, the milk solids content is preferably 2 to 60% by mass, more preferably 5 to 50% by mass, and most preferably 10 to 40% by mass.

The preferred pH in the acid treatment is a pH at which at least a portion of the protein precipitates, specifically a pH of less than 5.5, but preferably a pH of 4.6, which is the isoelectric point of casein protein. Preferably, the pH is 3.5 or more and less than 4.5, or more than 4.6 and less than 5.5, more preferably pH 3.7 to 4.3, or pH 4.9 to 5.3, more preferably pH 3, avoiding the surrounding area. .8 to 4.1 or pH 4.9 to 5.2, most preferably pH 4.9 to 5.2.

The above acid treatment may be a method of adding an acid or a method of performing a fermentation treatment such as lactic acid fermentation, but a method of adding an acid is preferred. The acid to be added may be an inorganic acid such as hydrochloric acid or phosphoric acid, or an organic acid, but an organic acid is preferable. Examples of the organic acids include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and ascorbic acid. Furthermore, acids can also be added using foods and drinks containing organic acids such as lemon juice, concentrated fruit juice, fermented milk, yogurt, and brewed vinegar.

Furthermore, during the above acid treatment, calcium salts may be added for the purpose of promoting the formation of precipitates and also because they can reduce the milk protein content relative to phospholipids in the resulting milk-derived phospholipid-containing composition. preferable. Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate, etc., and one or more of these may be used in combination. However, in the present invention, it is preferable to use calcium chloride and/or calcium lactate because the resulting bread-making improving material has a good flavor. The amount of the calcium salt added is preferably 0.01 to 1 part by mass, more preferably 0.02 to 0.5 part by mass, and more preferably 0.01 to 1 part by mass, more preferably 0.02 to 0.5 part by mass, per 1 part by mass of the phospholipid contained in the milk raw material. 05 to 0.3 parts by mass.

Furthermore, during the acid treatment, it is preferable to heat for the purpose of accelerating the formation of precipitates and also because it can reduce the milk protein content relative to phospholipids in the resulting milk-derived phospholipid-containing composition. Specifically, it is heated to 45 to 100°C, more preferably 50 to 70°C.

Subsequently, the precipitate generated in the acid treatment is removed. Methods for removing the precipitate include natural sedimentation, filtration, centrifugation using a decanter type centrifuge such as a screw decanter, and a disc type centrifuge such as a disc separator. Centrifugation is preferred because it can be removed efficiently. The conditions for centrifugation are preferably 1,500 to 11,000 x g for 1 to 60 minutes, more preferably 2,100 to 9,000 x g for 3 to 30 minutes. Further, the filtration may be performed as long as the precipitate can be removed, and a filter paper, filter cloth, wire screen, etc. can be used, and a filter aid such as diatomaceous earth can also be used. At this time, it is preferable that precipitates with a diameter of about 0.02 mm to 0.06 mm can be removed. It is also possible to use membrane fractionation methods. In this case, an ultrafiltration membrane (UF membrane) with a molecular weight cutoff of about 50,000 can be used as the one with the smallest pore size, and ultrafiltration membranes or microfiltration membranes (MF membranes) with larger pore sizes can also be used. However, a wire screen is preferred from the standpoint of separation efficiency. Note that ultrafiltration membranes, nanofiltration membranes (NF membranes), reverse osmosis membranes (RO membranes), etc. that remove particles with a molecular weight cutoff of less than 50,000 are not preferred because they also remove active ingredients.

In the milk-derived phospholipid-containing composition of the present invention, which is a supernatant obtained by removing the precipitate, proteins such as casein protein and whey protein other than the milk fat globule coat protein mixed in the milk raw material are removed. As a result, the milk protein content is significantly lower than the above-mentioned milk raw materials containing 3 parts by mass or more of milk protein per 1 part by mass of milk-derived phospholipid, and the emulsifying ability of oil-in-water emulsions is It has the characteristics of improved bread-making improvement function.

The milk-derived phospholipid-containing composition of the present invention contains 0.5 to 2.5 parts by mass, preferably 0.8 to 1.4 parts by mass, of milk protein per 1 part by mass of milk-derived phospholipids. Here, if the amount of milk protein is less than 0.5 parts by mass per 1 part by mass of milk-derived phospholipids, the emulsifying ability for oil-in-water emulsions will be significantly reduced, and the dough-improving effect on bakery dough, especially bread dough. will drop significantly. Further, if the amount is 2.5 parts by mass or more, the effect of acid treatment is hardly seen.

In the production of bakery products, the milk-derived phospholipid-containing composition of the present invention requires that the proportion of proteins with a molecular weight of 29,000 or more in the milk protein contained be 20% by mass or less. In the case of oil-in-water emulsions, the effect of improving the emulsion stability, especially the effect of improving the texture of bakery products after baking (chewyness, melting in the mouth), Oil-type emulsions are preferable because they have an excellent effect of improving physical properties, such as improving whipped appearance (texture and gloss), texture (smoothness and melting in the mouth), and water syneresis resistance. In addition, in order to reduce the proportion of proteins with a molecular weight of 29,000 or more to 20% by mass or less, when removing the precipitate, perform centrifugation at 2,100 x g or more for 30 minutes or more, or pass proteins with the molecular weight. This can be achieved by using no filtration membrane.

Measurement of the molecular weight and content of proteins in the present invention is carried out as follows. A sample pretreated with a sodium dodecyl sulfate reagent (β-ME Sample Treatment for Tris SDS, manufactured by Cosmo Bio) containing a reducing agent (β-mercaptoethanol) was subjected to sodium dodecyl sulfate-polyacrylamide electrophoresis (Laemmli method). Serve and stain with Coomassie brilliant blue. The concentration of the detected band was determined by densitometry (imaging using a molecular imaging device Gel Doc From the electrophoresis position of bovine carbonic anhydrase (molecular weight marker AE-1440 EzStandard, manufactured by ATTO) with a molecular weight standard of 29,000, Also calculate the concentration of protein bands detected in the macromolecular region. In addition, in quantifying the amount of protein by densitometry, there is a region of appropriate band density. Therefore, in the present invention, the sample application amount was determined so that the protein bands of the entire analysis sample fall within the quantification range. As a result, the pure protein amount of the milk raw material containing milk fat globule coat protein before treatment was 8 μg, and the composition of the present invention from which the precipitate was removed was 5 μg. Note that the ratio of 29,000 or more proteins in the milk raw material containing milk fat globule coat protein before treatment was 50% by mass or more. The pure protein amount is calculated by multiplying the amount of protein contained in the unprocessed raw material and the treated composition by the total nitrogen amount analysis value by the nitrogen-protein conversion coefficient of 6.38, and then from the dilution rate in the subsequent sample preparation. Calculated. Further, total nitrogen analysis can be measured by a known method such as the Kjeldahl method or the Dumas method (combustion method), and the Dumas method was used in the present invention.

The milk-derived phospholipid-containing composition of the present invention is preferably one that has been subjected to a neutralization treatment. By performing neutralization treatment, it becomes possible to add it to a wide variety of foods and drinks without changing the flavor. It is also preferable in that it can improve the emulsifying property when used as an emulsifier for oil-in-water emulsions, and improve the physical properties of dough, especially extensibility, when used as a bread kneading agent.

A preferable pH in the neutralization treatment is around 7, specifically a pH of 6 to 8, more preferably a pH of 6.0 to 7.0. Alkali agents used for neutralization include hydroxides of alkali metals and alkaline earth metals, such as sodium hydroxide, potassium hydroxide, sodium hydrogen carbonate, sodium carbonate, potassium hydrogen carbonate, potassium hydrogen carbonate, etc. Examples include salts, carbonates, ammonia, sodium salts and potassium salts of organic acids, but it is preferable to use sodium hydroxide because the taste of the salt used is less affected.

The milk-derived phospholipid-containing composition of the present invention is subjected to a homogenization treatment to homogenize some of the phospholipids with low specific gravity that float during the separation process from the milk raw materials. It is preferable. The conditions at that time can be the same as those for homogenizing the milk raw material described above.

The milk-derived phospholipid-containing composition of the present invention may be subjected to UHT heat treatment in that the preservability of the raw material can be improved. There are no particular restrictions on the conditions for the UHT heat treatment, but the treatment temperature is preferably 120 to 150°C, and the treatment time is preferably 1 to 6 seconds.

As mentioned above, the milk-derived phospholipid-containing composition of the present invention has a low milk protein content relative to phospholipids, and further contains low-molecular substances such as sugars and ash, so it has a good flavor and is oil-in-water. It is characterized by high mold emulsification performance.

It is preferable that the milk-derived phospholipid-containing composition of the present invention has the following component content from the viewpoints of improving dough physical properties, good oil-in-water emulsification performance, and good flavor.
- The phospholipid content in the solid content is 2 to 30% by mass, preferably 5 to 15% by mass.
- Milk protein content in solid content is 1 to 75% by mass, preferably 4 to 22% by mass.
- Saccharide content in solid content is 0 to 75% by mass, preferably 10 to 70% by mass.
- The ash content in the solid content is 0 to 20% by mass, preferably 2 to 10% by mass.
- The neutral lipid content in the solid content is 5 to 60% by mass, preferably 10 to 30% by mass.

The milk-derived phospholipid-containing composition of the present invention can be subjected to concentration, drying, powderization, and the above-mentioned resolization treatment, but since the emulsifying ability in an oil-in-water emulsion will be reduced, it is preferable to remove water. It is preferably in a form containing 40 to 98% by weight, more preferably 50 to 95% by weight, particularly preferably 60 to 90% by weight. If the water content is less than 40% by mass, the water-in-oil emulsifying ability will increase and the oil-in-water emulsifying function will decrease, and if it exceeds 98% by mass, the emulsifying ability itself will become too weak.

The milk-derived phospholipid-containing composition of the present invention improves dough physical properties when used for kneading bakery dough, especially bread dough, or emulsifying properties in oil-in-water emulsions, especially foamable oil-in-water emulsified fat compositions. It has the improvement effect of

Next, the food and drink products of the present invention will be explained.
The food/beverage product of the present invention is a food/beverage product containing the milk-derived phospholipid-containing composition. Specifically, baked products of the above-mentioned bakery dough, such as breads such as white bread, sweet bread, and danish, baked confectionery such as biscuits, cookies, sponge cakes, and butter cakes, and foamable oil-in-water emulsified fat compositions are used. Including foam products such as whipped cream and whipped fresh cream, cafe au lait, milk tea, matcha milk, milk cocoa, iced milk cocoa, hot chocolate, lactic acid bacteria drinks, carbonated lactic acid bacteria drinks, fermented milk drinks, and lactic carbonated drinks. Various beverages such as beverages, smoothies, drink yogurt, non-fat milk, low-fat milk, strawberry milk, fruit juice drinks, fruit drinks, flavored water, soy milk drinks, Kahlua milk, Baileys milk, milk sour, non-alcoholic milk sour, etc. Alcoholic drinks and non-alcoholic cocktail drinks, creams such as custard cream, flower paste, white cream, and buttercream, creamy foods such as stew, curry, white sauce, and gratin, soups such as corn soup and clam chowder, and ice cream. Desserts such as cream, ice milk, lacto ice cream, jelly, almond tofu, Bavarois, mousse, pudding, etc., margarine, dressings such as mayonnaise and dressing, cheese-like foods, donuts, confectionery such as caramel, candy, chocolate, chewing gum, etc. Processed foods include ham, sausage, tofu, noodles, and other processed foods.

Next, the method for improving food and drink products of the present invention will be explained.
The method for improving food and drink products of the present invention is to add the above-mentioned milk-derived phospholipid-containing composition of the present invention during production and/or consumption of food and drink products. For example, in bakery dough, the physical properties of the dough are improved, Emulsifying properties of foamable oil-in-water emulsified fat compositions are improved. The types and amounts of the food and drink mentioned above are as described above.

Next, a method for purifying milk fat globule coat protein of the present invention will be explained.
The method for purifying milk fat globule coat protein of the present invention includes the steps of acid-treating a milk raw material containing milk fat globule coat protein and removing the resulting precipitate. The type of milk raw material containing the milk fat globule coat protein, the type and pH of the acid used in the acid treatment, and the method for removing the precipitate are as described above.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to these Examples in any way.

<Production of milk-derived phospholipid-containing composition>
[Example 1]
A concentrate of aqueous phase components produced when producing butter oil from cream (milk solids content: 38% by mass, phospholipid content in milk solids: 9.8% by mass) was diluted 2.4 times with water. , Hydrochloric acid was added thereto to adjust the pH to 5.0. After heating at 50° C. for 30 minutes, centrifugation was performed at 3,500×g for 30 minutes, and the supernatant was collected. Subsequently, the mixture was homogenized at a pressure of 3 MPa, sterilized for 4 seconds at 142°C using a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval), and then homogenized again at a pressure of 5 MPa and cooled to 5°C. This was designated as milk-derived phospholipid-containing composition A. This milk-derived phospholipid-containing composition A contains 1 part by mass of milk protein per 1 part by mass of milk-derived phospholipids, does not contain proteins with a molecular weight of 29,000 or more, and has a low phospholipid content in the solid content. is 8.3% by mass, protein content in solid content is 8.3% by mass, sugar content in solid content is 55.0% by mass, ash content in solid content is 6.8% by mass, The neutral lipid content was 20.6% by mass, and the water content was 86% by mass.

[Example 2]
The supernatant obtained in Example 1 was neutralized with sodium hydroxide to a pH of 6.4, and this was designated as milk-derived phospholipid-containing composition B. This milk-derived phospholipid-containing composition B contains 1 part by mass of milk protein per 1 part by mass of milk-derived phospholipids, does not contain proteins with a molecular weight of 29,000 or more, and the phospholipid content in the solid content is 8.2% by mass, protein content in solid content is 8.2% by mass, sugar content in solid content is 54.9% by mass, ash content in solid content is 7.0% by mass, medium content in solid content The lipid content was 20.9% by mass, and the water content was 85% by mass.

[Example 3]
Milk-derived phospholipid-containing composition C was obtained using the same formulation and manufacturing method as in Example 2, except that the pH during acid treatment was changed from 5.0 to 4.0. This milk-derived phospholipid-containing composition C contains 1.13 parts by mass of milk proteins per 1 part by mass of milk-derived phospholipids, does not contain proteins with a molecular weight of 29,000 or more, and does not contain phospholipids in the solid content. The content is 9.0% by mass, the protein content in solid content is 8.0% by mass, the saccharide content in solid content is 54.7% by mass, the ash content in solid content is 7.0% by mass, in solid content The neutral lipid content was 20.5% by mass, and the water content was 86% by mass.

[Example 4]
Milk-derived phospholipid-containing composition D was obtained using the same formulation and manufacturing method as in Example 2, except that the pH during acid treatment was changed from 5.0 to 3.5. This milk-derived phospholipid-containing composition D contains 1.05 parts by mass of milk proteins per 1 part by mass of milk-derived phospholipids, does not contain proteins with a molecular weight of 29,000 or more, and does not contain phospholipids in the solid content. The content is 8.3% by mass, the protein content in solid content is 8.7% by mass, the saccharide content in solid content is 54.5% by mass, the ash content in solid content is 7.2% by mass, in solid content The neutral lipid content was 20.4% by mass, and the water content was 87% by mass.

[Example 5]
Milk-derived phospholipid-containing composition E was obtained using the same formulation and manufacturing method as in Example 2, except that the pH during acid treatment was changed from 5 to 5.1. This milk-derived phospholipid-containing composition E contains 1.02 parts by mass of milk proteins per 1 part by mass of milk-derived phospholipids, does not contain proteins with a molecular weight of 29,000 or more, and does not contain phospholipids in the solid content. The content is 8.3% by mass, the protein content in solid content is 8.5% by mass, the saccharide content in solid content is 55.1% by mass, the ash content in solid content is 6.8% by mass, in solid content The neutral lipid content was 20.5% by mass, and the water content was 86% by mass.

[Example 6]
Milk-derived phospholipid-containing composition F was obtained using the same formulation and manufacturing method as in Example 2, except that the pH during acid treatment was changed from 5.0 to 5.3. This milk-derived phospholipid-containing composition F contains 1.43 parts by mass of milk proteins per 1 part by mass of milk-derived phospholipids, does not contain proteins with a molecular weight of 29,000 or more, and does not contain phospholipids in the solid content. The content is 9.2% by mass, the protein content in solid content is 13.2% by mass, the saccharide content in solid content is 48.2% by mass, the ash content in solid content is 6.6% by mass, in solid content The neutral lipid content was 22.1% by mass, and the water content was 88% by mass.

[Example 7]
Milk-derived phospholipid-containing composition G was obtained using the same formulation and manufacturing method as in Example 2, except that the hydrochloric acid used in the acid treatment was changed to phytic acid. This milk-derived phospholipid-containing composition G contains 0.99 parts by mass of milk proteins per 1 part by mass of milk-derived phospholipids, does not contain proteins with a molecular weight of 29,000 or more, and does not contain phospholipids in the solid content. The content is 8.4% by mass, the protein content in solid content is 8.3% by mass, the saccharide content in solid content is 55.0% by mass, the ash content in solid content is 6.8% by mass, in solid content The neutral lipid content was 20.7% by mass, and the water content was 85% by mass.

[Example 8]
Milk-derived phospholipid-containing composition H was obtained using the same formulation and manufacturing method as in Example 2, except that the hydrochloric acid used in the acid treatment was changed to concentrated lemon juice (lemon 6 times concentrated transparent fruit juice, manufactured by Kako Co., Ltd.). . This milk-derived phospholipid-containing composition H contains 0.99 parts by mass of milk proteins per 1 part by mass of milk-derived phospholipids, does not contain proteins with a molecular weight of 29,000 or more, and does not contain phospholipids in the solid content. The content is 8.4% by mass, the protein content in solid content is 8.3% by mass, the saccharide content in solid content is 55.0% by mass, the ash content in solid content is 6.8% by mass, in solid content The neutral lipid content was 20.7% by mass, and the water content was 86% by mass.

[Example 9]
Milk-derived phospholipid-containing composition I was obtained using the same formulation and manufacturing method as in Example 2, except that the heating temperature and time after acid treatment were changed from 50° C., 30 minutes to 100° C., 1 minute. This milk-derived phospholipid-containing composition I contains 1 part by mass of milk protein per 1 part by mass of milk-derived phospholipids, does not contain proteins with a molecular weight of 29,000 or more, and the phospholipid content in the solid content is 8.3% by mass, protein content in solid content is 8.3% by mass, sugar content in solid content is 54.8% by mass, ash content in solid content is 6.8% by mass, medium content in solid content The lipid content was 20.9% by mass, and the water content was 87% by mass.

[Example 10]
Milk-derived phospholipid-containing composition J was obtained using the same formulation and manufacturing method as in Example 2, except that heating after acid treatment was not performed. This milk-derived phospholipid-containing composition J contains 1.35 parts by mass of milk proteins per 1 part by mass of milk-derived phospholipids, does not contain proteins with a molecular weight of 29,000 or more, and does not contain phospholipids in the solid content. The content is 8.3% by mass, the protein content in solid content is 11.2% by mass, the saccharide content in solid content is 53.5% by mass, the ash content in solid content is 6.2% by mass, in solid content The neutral lipid content was 20.2% by mass, and the water content was 85% by mass.

[Example 11]
Milk-derived phospholipid-containing composition K was obtained using the same formulation and manufacturing method as in Example 2, except that 0.011 parts by mass of calcium chloride was added to 1 part by mass of phospholipids after the acid treatment. This milk-derived phospholipid-containing composition K contains 1 part by mass of milk protein per 1 part by mass of milk-derived phospholipids, does not contain proteins with a molecular weight of 29,000 or more, and the phospholipid content in the solid content is 8.5% by mass, protein content in solid content is 8.5% by mass, sugar content in solid content is 54.5% by mass, ash content in solid content is 6.7% by mass, medium content in solid content The lipid content was 21.1% by mass, and the water content was 86% by mass.

[Comparative example 1]
A concentrate of aqueous phase components produced when producing butter oil from cream (milk solids content: 38% by mass, phospholipid content in milk solids: 9.8% by mass) was diluted 2.4 times with water. This was designated as milk-derived phospholipid-containing composition L. This milk-derived phospholipid-containing composition L contains 3.81 parts by mass of milk proteins per 1 part by mass of milk-derived phospholipids, contains 57% by mass of proteins with a molecular weight of 29,000 or more, and has a Phospholipid content is 9.8% by mass, protein content in solid content is 31.6% by mass, sugar content in solid content is 49.2% by mass, ash content in solid content is 7.1% by mass, solid content The neutral lipid content in the sample was 1.6% by mass, and the water content was 84% by mass.

[Comparative example 2]
Milk-derived phospholipid-containing composition M was obtained using the same formulation and manufacturing method as in Example 2, except that centrifugation after acid treatment was not performed. This milk-derived phospholipid-containing composition M contains 3.24 parts by mass of milk proteins per 1 part by mass of milk-derived phospholipids, contains 57% by mass of proteins with a molecular weight of 29,000 or more, and Phospholipid content is 9.8% by mass, protein content in solid content is 31.8% by mass, sugar content in solid content is 49.1% by mass, ash content in solid content is 7.1% by mass, solid content The neutral lipid content in the sample was 1.4% by mass, and the water content was 84% by mass.

[Comparative example 3]
A milk-derived phospholipid-containing composition N was obtained using the same formulation and manufacturing method as in Example 2, except that the heat treatment and centrifugation after the acid treatment were not performed. This milk-derived phospholipid-containing composition N contains 3.81 parts by mass of milk proteins per 1 part by mass of milk-derived phospholipids, contains 57% by mass of proteins with a molecular weight of 29,000 or more, and has a Phospholipid content is 9.7% by mass, protein content in solid content is 31.6% by mass, sugar content in solid content is 49.5% by mass, ash content in solid content is 7.1% by mass, solid content The neutral lipid content in the sample was 1.3% by mass, and the water content was 84% by mass.

<Bakery test>
[Examples 12-22, Comparative Examples 4-7]
Using the milk-derived phospholipid-containing compositions A to N obtained in Examples 1 to 11 and Comparative Examples 1 to 3 above, Pullman-type bread was manufactured according to the following formulation and manufacturing method. The workability of the dough during dividing and rolling during production and the texture (soft feel, crispness) of the obtained bread were evaluated in four stages according to the following evaluation criteria, and the results are shown in Table 1.
In addition, as Comparative Example 7, a loaf of bread was produced using the same formulation and manufacturing method as described below, except that the milk-derived phospholipid-containing composition was not added, and the same evaluation was performed. The results are shown in Table 1.

[Bread composition/manufacturing method]
Put 70 parts by mass of strong flour, 2.2 parts by mass of yeast, 0.1 part by mass of yeast food, and 40 parts by mass of water into a mixer bowl, and mix using a hook for 2 minutes at low speed and 2 minutes at medium speed. Got the dough. This dough was placed in a dough box, and fermentation was carried out for 4 hours in a constant temperature room at a temperature of 28° C. and a relative humidity of 80%. The end point temperature was 29°C. The dough that has been fermented in the medium is put into the mixer bowl again, and further added with 30 parts by mass of strong flour, 1.8 parts by mass of salt, 1 part by mass of skim milk powder, 8 parts by mass of white sugar, 24.5 parts by mass of water, and , 0.8 parts by mass of a milk-derived phospholipid-containing composition was added, and the mixture was mixed at low speed for 3 minutes and at medium speed for 3 minutes. Here, margarine (Freude Premium PV, manufactured by ADEKA Co., Ltd.) was added and mixed using a hook for 3 minutes at low speed and 4 minutes at medium speed to obtain bread dough. The kneading temperature of the obtained bread dough was 28°C. After 30 minutes of floor time, the pieces were divided and rounded into 230 g pieces. Next, after 30 minutes of bench time, molded with a molder, made 6 pieces into a U shape, put them in a 3-loaf Pullman mold, heated them at 38°C and 85% relative humidity for about 45 minutes, and then heated them to 200°C. The mixture was placed in a fixed oven and baked for 40 minutes to obtain Pullman-type bread.

<Evaluation criteria>
- Dough workability ◎: It was not sticky and had good extensibility, and had extremely good workability.
○+: No stickiness, good extensibility, and very good workability.
○: Good workability.
Δ: Slightly sticky feeling or slightly poor extensibility, resulting in slightly poor workability.
×: It was sticky or had poor extensibility and poor workability.
・Texture (chewy)
◎: Very good ○+: Very good ○: Good △: Slightly bad ×: Poor texture (melt in the mouth)
◎: Very good ○+: Good ○: Fairly good △: Slightly clingy or fidgety and poor ×: Severe clingy or fidgety

[Examples 23 to 33, Comparative Examples 8 to 11]
<Test using foamable oil-in-water emulsified fat composition>
Using the milk-derived phospholipid-containing compositions A to N obtained in Examples 1 to 11 and Comparative Examples 1 to 3 above, foamable oil-in-water emulsified fat compositions were produced by the following formulation and manufacturing method, The emulsion stability, as well as the appearance (texture and luster), texture (smoothness and melt-in-the-mouth), and syneresis resistance of the whipped cream obtained by whipping the foamable oil-in-water emulsified oil composition, were evaluated using the following evaluation criteria: The results are shown in Table 2.
In addition, as Comparative Example 11, a foamable oil-in-water emulsified oil composition and whipped cream were manufactured using the same formulation and manufacturing method as described below, except that the milk-derived phospholipid-containing composition was not added, and the same evaluation was conducted. Ta. The results are shown in Table 2.

[Blending and manufacturing method of foamable oil-in-water emulsified fat composition]
Sodium methylate was added as a catalyst to an oil and fat blend of 55 parts by mass of extremely hardened palm oil with an iodine value of 1 and 45 parts by mass of palm kernel oil, and a non-selective transesterification reaction was carried out. 3%, 85° C., under reduced pressure of 0.93 kPa or less) and deodorization (250° C., 60 minutes, steam injection amount: 5%, under reduced pressure of 0.4 kPa or less) to obtain transesterified fat A.
33 parts by mass of palm kernel oil, 3 parts by mass of transesterified oil/fat A, and 6 parts by mass of palm fractionated middle melting point part were mixed and dissolved by heating at 65° C. to form an oil phase. On the other hand, 36 parts by mass of a milk-derived phospholipid-containing composition, 0.1 parts by mass of sucrose fatty acid ester (HLB16), and 21.9 parts by mass of water were mixed and dissolved by heating at 65° C. to form an aqueous phase. The above oil phase and the above water phase were mixed and emulsified to prepare a preliminary emulsion, which was homogenized at a pressure of 3 MPa, and then sterilized at 140°C for 4 seconds using a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval). After homogenization again at a pressure of 5 MPa, the mixture was cooled to 5°C. Thereafter, it was aged in a refrigerator for 24 hours to obtain a foamable oil-in-water emulsified fat composition (whipped cream).

[Whipped cream formulation/manufacturing method]
7 parts by mass of caster sugar was added to 100 parts by mass of the foamable oil-in-water emulsified fat composition, and the mixture was whipped using a tabletop mixer using a wire whipper until the optimal foaming state was reached to obtain whipped cream. .

[Evaluation method of emulsion stability]
-Evaluation of Bote Each foamable oil-in-water emulsion was heated at 20° C. for 1 hour, and then vibrated horizontally at 100 times/37 seconds using a vibrator. The number of vibrations until the foamable oil-in-water emulsion loses fluidity is 10,000 times or more: ◎, 7,000 times or more but less than 10,000 times: ○, 4,000 times or more and less than 7,000 times: △, 4,000 times Those below were marked as ×.

[Method for evaluating appearance (texture and luster)]
◎: Excellent appearance with fine texture and gloss.
○: Slightly lackluster, but good appearance with fine texture.
Δ: Lack of luster and a slightly rough appearance.
×: Poor appearance with lack of luster and rough texture.

[Method for evaluating texture (smoothness/melting in the mouth)]
A sensory test was conducted by 15 panelists to determine the smoothness and melting of whipped cream in the mouth. Smoothness and melting in the mouth were evaluated on a four-point scale (good, somewhat good, somewhat poor, poor), with good: 3 points, somewhat good: 2 points, somewhat poor: 1 point, and poor: 0 points. Those with a total score of 30 points or more were marked ◎+, those with 25 to 29 points were marked ◎, those with 20 to 24 points were marked ○, those with 15 to 19 points were marked △, and those with 14 points or less were marked ×.

[Evaluation method of syneresis resistance]
- Day stability The whipped cream was stored for a long period of time at 20°C, and the amount of syneresis after 12 hours, 18 hours, and 24 hours was evaluated according to the following criteria.
-...No syneresis is observed±...Slight syneresis is observed+...Syneresis is clearly observed++...Severe syneresis is observed

Claims (3)

A method for improving food and drink products targeting baked products of bakery dough and foaming products of foamable oil-in-water emulsified fat compositions, comprising:
A milk raw material containing milk fat globule coat protein is subjected to an acid treatment to adjust the pH to 4.9 to 5.2, and the resulting precipitate is removed, followed by further neutralization. A milk-derived phospholipid-containing composition containing 0.5 to 2.5 parts by mass of milk protein per 1 part by mass of milk-derived phospholipids is added to bakery dough or a foamable oil-in-water emulsified fat composition. Methods for improving food and beverages. The method for improving food and drink products according to claim 1, wherein the temperature during acid treatment is 45 to 100°C. The method for improving food and drink products according to claim 1 or 2, wherein the proportion of proteins with a molecular weight of 29,000 or more in the milk protein is 20% by mass or less.