JPH05292880A - Powder having high content of complex lipid derived from milk, tts production and use - Google Patents

Abstract

PURPOSE:To obtain the subject powder, having a specific content of proteins, glucides, lipids, etc., in a dry substance and useful as a food additive or a lipase inhibitor by regulating the pH of a butter milk, etc., subjecting the regulated milk to isoelectric precipitation, removing a precipitate, then carrying out ultrafiltration, etc., and drying. CONSTITUTION:An emulsifying agent having >=13 HLB value (preferably sucrose monolaurate, etc.) is added to butter mill or a reconstituted liquid of the butter milk and the pH is then regulated to 4.4-4.6. A precipitate produced by iosoelectric precipitation is removed and the supernatant is ultrafiltered through an ultrafiltration membrane having >=20000 fractionation molecular weight or a precise filtration membrane having <=0.5mum fractionation particle diameter. The resultant concentrate is subsequently dried to afford the objective powder having <=25% protein, <=20% glucide, >=50% lipid and >=14% complex lipid in lipids derived from the milk in the dry substance (the complex lipid contains >=12.5% phospholipid and >=1.5% glycolipid).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a powder containing a large amount of milk-derived complex lipid and a method for producing the same. Further, it relates to a food additive and a lipase inhibitor containing such powder as an active ingredient.

[0002]

2. Description of the Related Art Phospholipids and glycolipids are collectively called complex lipids, and soybean lecithin, egg yolk lecithin and the like have been widely used in food production as crude phospholipids derived from natural products. On the other hand, buttermilk is a by-product in butter production, and is a liquid fraction separated when fat globules in milk are destroyed and fused in the churning step of butter production.
Therefore, it is known that the fat globule membrane substance in milk migrates into buttermilk and is rich in complex lipids such as phospholipids and glycolipids that constitute the fat globule membrane substance. However, the content concentration of the complex lipid in buttermilk or buttermilk powder is insufficient for the purpose of utilizing the characteristics of the complex lipid itself, and a technique for concentrating it has not yet been developed.
Furthermore, when recovering complex lipids in buttermilk or buttermilk powder, especially components such as phospholipids often form a hydrophobic bond with casein, which is a major protein in buttermilk, and Since they behave in the same manner, it was difficult to collect and concentrate them individually.

On the other hand, in processed foods containing fat, lipolysis during storage causes generation of an offensive odor called lancid, which is a serious quality problem. Fat of food is decomposed into fatty acid and glycerin by the action of lipolytic enzyme lipase. Some lipases are originally contained in food ingredients like lipoprotein lipase in milk, but Pseudomona mixed in foods.
It is also produced and affected by microorganisms such as s genus. As a method for preventing deterioration of food quality by lipase, a method of inactivating the lipase by heating the food is generally used. In addition, a method of selecting a fat containing a long-chain unsaturated fatty acid that is difficult to be decomposed by lipase as a constituent fatty acid, and a method of adding a lipase inhibitor consisting of an aqueous extract of natural food materials such as peppers and pumpkin to foods have also been devised. (Japanese Patent Laid-Open No. 3-219872). However, the method of preventing deterioration by heating, depending on the type of food, there are those that the food itself cannot withstand heating, such as oxidation, and insufficient heating can inactivate the lipase, but the survival of the microorganisms. And may cause lipase production again after heating. The method of selecting fat has the problem that the types of fat that can be used are limited. Therefore, a method of adding a lipase inhibitor is suitable for inactivating the lipase without changing the properties of the food material as much as possible. The method of adding a lipase inhibitor consisting of a water extract of natural food materials such as bell peppers and pumpkin to foods has a problem that the scent of the water extract is transferred to foods that are desired to be prevented from deterioration, such as dairy products and soft drinks. Yes, there is a problem in use.

[0004]

SUMMARY OF THE INVENTION The present invention has been made to solve such a problem, and recovers such a complex lipid derived from milk, which has been difficult to recover or concentrate in the related art, This is intended to be used as a food additive or as a lipase inhibitor. Therefore, an object of the present invention is to provide a powder containing a high amount of complex lipid obtained from a reduced solution of buttermilk or buttermilk powder, and a method for producing the same. A further object of the present invention is to provide a food additive or a lipase inhibitor containing as an active ingredient a powder containing such a complex lipid in a high content.

[0005]

[Means for Solving the Problems] The present inventors have diligently studied to improve the recovery rate of complex lipids such as phospholipids and to produce powders containing the complex lipids for the purpose of effectively utilizing the complex lipid derived from milk. .. As a result, buttermilk or buttermilk powder was used as the raw material, and casein, which is the main protein in the raw material, was coagulated and precipitated at its isoelectric point, and the supernatant obtained thereby was retained by ultrafiltration or microfiltration. The target powder could be prepared by concentrating the complex lipid by removing most of other proteins, lactose, and minerals to be used, and finally drying. The powder obtained is 25% or less of protein in the dried product and 2 of sugar.
The content was 0% or less and the lipid was 50% or more, and 14% or more of the lipid derived from milk was contained in the dried product.

That is, according to the present invention, the precipitate of protein produced by isoelectric precipitation of buttermilk or buttermilk-reduced milk is removed, the supernatant is subjected to ultrafiltration or microfiltration, and the concentrate is dried. Can be obtained by
It has a high content of milk-derived complex lipid, which contains 25% or less of protein, 20% or less of carbohydrate, and 50% or more of lipid in the dried product, and 14% or more of the lipid of milk-derived complex in the dried product. It relates to the powders contained, the process for the production of said powders obtainable by such means. Further, in the step of precipitating and removing the protein, particularly casein at its isoelectric point, the recovery rate of the complex lipid could be significantly increased by adding an emulsifier in advance.

Further, the present invention relates to a food additive and a lipase inhibitor containing as an active ingredient a powder containing such a milk-derived complex lipid in a high content. Like the lecithin, the food additive of the present invention can be effectively used as an emulsifier of food. Further, in view of the problems of the lipase inhibitor added to conventional foods as described above, the present inventors have earnestly studied to obtain a lipase inhibitor suitable for use in dairy products and beverages. As a result, it was found that the above-mentioned concentrated liquid had an action having a lipase inhibitory activity, and by purifying it, a composition having a lipase inhibitory activity was successfully obtained.

The powder containing a large amount of the milk-derived complex lipid of the present invention will be described in detail below, while explaining the production method. Complex lipids in buttermilk powder (phospholipids, glycolipids)
It was found that the content of each of these was equivalent to about 5 to 6 times that in the raw milk as shown in Table 1 when compared with the concentration in the solid content of the raw milk. In addition, this buttermilk is an inexpensive by-product in the production of butter, and is therefore the most suitable raw material for the present invention. As the raw material milk, milk of cow, buffalo, sheep, goat, human and the like can be used. Therefore, when this buttermilk or buttermilk powder is used as a raw material, when using buttermilk powder, it is dissolved in water to a concentration of about 10% and reduced, and then the main protein, casein, is first converted to its isoelectric point. (PH 4.4-
Aggregate and precipitate in 4.6) to separate the precipitate. Normal,
Separation is performed by a centrifugal separator. As a preferable condition of the centrifugal separation, the centrifugal acceleration is 400 × G or more to remove. At this time, the recovery rate of the target complex lipid is shown in Table 2.
In any of the cases, 50% or more was transferred to the casein precipitation fraction, and the recovery rate in the supernatant was low. In general, many complex lipids are amphipathic, have a hydrophobic part and a hydrophilic part in the molecule, and because they are stable in an aqueous solvent, they may bind to proteins etc. hydrophobically. is there. It is known that phospholipids are bound to casein even in buttermilk, and it is considered that the results shown in Table 2 are obtained by it.

[0009]

[Table 1]

[Table 2]

Therefore, in the present invention, an emulsifier is further added in advance to dissociate the bond between the phospholipid and casein, and then the casein is removed by the isoelectric point to recover the complex lipid in the supernatant. I tried to improve the rate. As the emulsifiers, those which are usually available as food additives (hereinafter, simply expressed as%) were used, and several kinds of emulsifiers having different HLB values were added to 10% reduced buttermilk at a concentration of 1% by weight. .. Then casein is precipitated by isoelectric focusing,
The recovery rate of the complex lipid in the precipitate and the supernatant was examined. As shown in Table 3, when a hydrophilic emulsifier having a high HLB value was added, the recovery rate in the supernatant was high. In particular, when an emulsifier having an HLB value of 13 or higher was used, about 50% or more could be recovered. did it.

As the emulsifier having an HLB of 13 or higher in the present invention, sucrose fatty acid ester, polyglycerin monofatty acid ester and the like can be used. Examples of the former include sucrose lauric acid monoester. An example of the latter is
Hexaglycerin monomyristate (HLB13.
0), decaglycerin monooleate (HLB14.
5), decaglycerin monopalmitate (HLB14.
0), decaglycerin monomyristate (HLB14.
5), Ultra polyglycerin monostearate (HL
B13.0), ultrapolyglycerin monooleate (HLB20.0), ultraglycerin monopalmitate (HLB15.5), or ultrapolyglycerin monomyristate (HLB16.0). Furthermore, polyoxyethylene sorbitan monooleate (HLB16.0) and the like may be used. These emulsifiers may be used alone, or
You may use together 2 or more types of emulsifiers.

The highest value was obtained with the emulsifier mainly composed of monoesters of sucrose and lauric acid. Regarding this emulsifier, the relationship between the concentration added and the recovery rate of the complex lipid in the supernatant was investigated and shown in FIG. It was found that the addition rate of 1% or more resulted in a recovery rate of 70% or more, which was significantly improved as compared with the case of no addition. Further, the recovery rate does not improve so much even if 1% or more is added, so about 1% is sufficient.

[0013]

[Table 3]

In the obtained supernatant liquid, whey protein, lactose, minerals and an added emulsifier, and a lipid component containing a target complex lipid are present. In the present invention, the membrane separation technique was applied to further concentrate the complex lipid. The components other than lipids in the supernatant are whey proteins in milk, β
Since lactoglobulin has a maximum molecular weight of about 18,000, whey proteins, lactose and minerals were removed using an ultrafiltration membrane having a molecular weight cut off of 20,000 or more to concentrate only the lipid component. It is also known that the lipid component in the water solvent exists as an emulsion and that the complex lipid is dispersed as a plurality of molecular aggregates. Therefore,
For the fractionation method by particle size using a microfiltration membrane,
It was applied to the complex lipid concentration. Various types of ultrafiltration membranes (molecular weight cutoff of 30,000, 50,000) and microfiltration membranes (fraction particle size of 0.1, 0.25, 0.5 μm) were used to prepare complex lipids in the supernatant. Tried to concentrate.

In the membrane treatment, diafiltration is carried out while supplying an amount of pure water corresponding to the supernatant liquid used for the treatment, and finally a concentrated liquid of 1/10 volume of the supernatant liquid is obtained. It was Table 4 shows the residual ratio of each component in each concentrated solution. Most of the components other than lipids are removed by either membrane,
In addition, since there is almost no loss of lipid components, it is possible to concentrate the complex lipid. It was found that the supernatant liquid prepared without using an emulsifier was similarly concentrated by these membranes. The ratio of the lipid component contained in the solid content of the concentrated solution is as high as about 60% or more, but it can be easily pulverized by a spray drying device normally used in the food industry, and 14% or more in the powder. It was possible to obtain a powder containing the milk-derived complex lipid. In the present invention, as the drying means, a suitable drying means other than spray drying, for example, freeze drying, vacuum drying, hot air drying or the like can be adopted.

[0016]

[Table 4]

The powder of the present invention thus obtained is
Low content of protein and sugar, 50% or more of lipid in dry matter, and 14% or more of complex lipid in dry matter, which is more than 40 times more than that in raw milk solids. It was a thing. Further, it was found that the production method thereof concentrated the complex lipid in the raw material buttermilk powder to 8 times or more. Of the complex lipids contained in this powder, phospholipids,
As for the composition of glycolipid, as shown in Table 5, it contained 12.5% or more of phospholipid and 1.5% or more of glycolipid.

[0018]

[Table 5]

Soybean lecithin and egg yolk lecithin which have been used in the food industry and the like are crude products containing 20 to 30% of phospholipids. The powder of the present invention is also 12
% Of phospholipids in its composition,
Since the high proportion of phosphatidylethanolamine (PE) and sphingomyelin (SPM) is a characteristic different from soybean and egg yolk lecithin, this powder has a possibility of exhibiting a new function as milk lecithin. Further, unlike soybean lecithin or egg yolk lecithin in an oily state, the powder obtained according to the present invention is water-soluble, so that it can be easily used for foods in various forms. Further, in recent years, ganglioside GD ₃ corresponding to about 1/3 of 1.5-2.0% of glycolipid has attracted attention for its physiological action, cell differentiation, proliferation action and bacterial toxin neutralization action, and further virus It has been reported that the infection prevention of Escherichia coli and the like can add functionality to foods to which powder is added. Therefore, it can be added alone or in combination with other additives in place of lecithin to various foods in which lecithin has been conventionally used, and as a natural surfactant,
It can be used in the field of cosmetics and pharmaceuticals, and its uses include functions as emulsifiers, stabilizers, dispersants, and wetting agents.
Drug delivery system (DD
As a phospholipid raw material for liposome as S) and a physiological effect as a biomembrane component, application as a health food or a drug can be expected. It can also be added to an aqueous food product by utilizing the characteristic of being water-soluble. Moreover, the physiology of ganglioside GD ₃ can be used to impart functionality to foods.

Furthermore, in the present invention, it was found that the powder obtained as described above has a lipase inhibitory activity. Therefore, the addition of food containing fats and oils causes the oxidation of food,
Rancid can be prevented, and if it is ingested at the same time as a food containing fat, diseases caused by excessive intake of fat, for example, adult diseases such as obesity and hyperlipidemia can be prevented. Further, the lipase inhibitory activity can be enhanced by further extracting the complex lipid from the powder of the present invention with an organic solvent. As the organic solvent used in the present invention, one or more of chloroform / methanol (1: 2 or 2: 1), acetone, diethyl ether, ethanol, hexane, petroleum ether, heptane and the like which are commonly used for lipid extraction can be used. First, about 40 times the amount of one or more of the above-mentioned solvents is added to powder 1, and the mixture is vigorously shaken and then extracted at low temperature, preferably 0 to 4 ° C. for 30 minutes or more.
Then, the impurities are separated and removed by a filter paper, a glass filter or decantation. The obtained solution is vacuumed, evaporated or dried by heating to obtain a purified fraction.

When the powder of the present invention is added as a food additive in place of lecithin, milk, bread, Western confectionery, noodles,
It can be added to margarine, butter, ham, sausage, cheese, etc., depending on the amount of food added,
Depending on the purpose, the addition of 0.2 to 20% can reflect the properties of the complex lipid in food. Further, when it is added as a lipase inhibitor, it may be used as a powder as it is, and if necessary, it may be added after being dissolved in a liquid food or the like. The amount used in that case varies depending on the fat content of the food used, the quality of fat, the lipase content and the period of time during which the quality is desired to be maintained. 50% can be suppressed, and addition of 0.1% concentration can suppress lipase activity by 15%. Foods to which the lipase inhibitor of the present invention can be added include milk drinks, fat spreads, batters, seasoning oils and the like.

Next, the present invention will be specifically described with reference to examples.

【Example】

Example 1 Small-scale production method of powder containing high amount of milk-derived complex lipids 2 batches of 1 kg of buttermilk powder as a raw material, which was reduced to 10% by adding water, were prepared. [Daiichi Kogyo Seiyaku: SL-18A
(Containing sucrose lauric acid monoester in an amount of 70% or more)] and then adding 2N-HCl to pH.
Adjusted to 4.4. After standing for 30 minutes or more, the precipitate was separated by a centrifuge (Hitachi: 20PR-5) and each supernatant was collected, and a microfiltration device (Asahi Kasei: Microsa P.
The product was concentrated with SP-103, particle size 0.1 μ), and then spray dried. By this method, when prepared by adding an emulsifier, about 80 g of powder having a high milk-derived complex lipid content was obtained, and when prepared without adding an emulsifier, about 40 g of powder was obtained. Table 6 shows the contents of the general components and the complex lipids for both the powders with and without the addition of the emulsifier, and for the complex lipids, the yield relative to the raw buttermilk powder was shown. It was found that the yield was higher when the emulsifier was used.

[0023]

[Table 6]

Example 2 Small-scale production method of powder containing high milk-derived complex lipids 1 kg of buttermilk powder as a raw material was added with water to reduce the concentration to 10% to 10 liters, and 100 g of the emulsifier [hexaglycerin monomyristate] was added. (HLB13)] was added, and the pH was adjusted to 4.4 with 2N-HCl. Thirty
After standing for more than a minute, the precipitate was separated by a centrifuge (Hitachi: 20PR-5) and the supernatant was collected and concentrated by an ultrafiltration device (Asahi Kasei: AHL-1010, molecular weight cutoff 50,000). Spray dried. By this method, about 85 g of a milk-derived complex lipid-rich powder was obtained. The general components of the powder and the content of the complex lipid are shown in Table 6, and the yield of the complex lipid for the raw buttermilk powder is also shown.

Example 3 Large-scale production method of powder containing a large amount of milk-derived complex lipids 100 kg of buttermilk powder as a raw material was reduced to 10% to 1
and 10 kg of emulsifier (Daiichi Kogyo Seiyaku: SL
-18A), and then pH 4.4 with 2N-HCl.
Adjusted to. After standing for 30 minutes or more, a solid-liquid separator (W
The precipitate was separated by ESTFALIA: KNA3-08-076), the supernatant was collected, concentrated with a microfiltration device (Asahi Kasei: Microza PSV-303, particle diameter 0.1 μ), and then spray dried. By this method, about 6.9 kg of powder containing a high amount of milk-derived complex lipid was obtained. The contents and yields of the general components and complex lipids of the obtained powder are shown in Table 6 as in Example 2.
It is also shown. It was found that there is no big difference in composition from Example 1 and stable mass production is possible.

Example 4 The powder obtained in Example 3 was added in an amount of 1.5% in the mixing step for producing press ham to produce a press ham by a conventional method. The press ham was superior in the binding property of the meat as compared with the case of no addition, and was not inferior in quality and flavor to the case of using the yolk lecithin. In particular, since it contains ganglioside GD ₃ , physiological activity is expected.

Example 5 280 g of strong wheat flour, 17 g of sugar, 6 g of skim milk powder, 5 g of salt, 11 g of butter, 3 g of dry yeast, and Example 4
5 g of the powder of the present invention obtained in (1) was dissolved in 210 g of water to prepare bread by a direct kneading method. Bread is excellent in swelling after baking and internal bread tissue, and flavor, as compared with the case of adding no complex lipid-rich powder of the present invention, and especially when compared with the addition of soybean lecithin, in flavor. Was excellent.

Example 6 300 g of raw cheese (108 g of domestic gouda cheese, 72 g of imported gouda cheese and 120 g of cheddar cheese) and 1 part of water
8 g, baking soda 1.8 g, JOHA-C 1.74 g and J
2.09 g of OHA-SE and 3.83 g of the powder of the present invention obtained in Example 3 were added to produce a processed cheese by a conventional method. By adding the powder obtained in Example 3, half of the molten salt is replaced. The processed cheese was comparable in texture and texture to that of the additive-free case, and was rather excellent in flavor. In particular, the powder of the present invention is derived from milk, and it was possible to enhance health consciousness by substituting the molten salt mainly composed of phosphate.

Example 7 Lipase Inhibitory Effect The lipase inhibitory effect of the spray-dried powder obtained in Example 1 was measured by the following method. First, an aqueous solution is prepared by adding the lipase inhibitor of the present invention to a lipase derived from a microorganism. On the other hand, an aqueous solution of a microbial-derived lipase containing no lipase inhibitor of the present invention is prepared. Then both lipase activities are measured. To measure this lipase activity, dimercaprol 3-butyrate was mainly used as the water-soluble substrate and 5, as the color-developing agent.
A lipase assay kit (Dainippon Pharmaceutical Lipase Kit S) composed of 5′-dithiobis-2-nitrobenzoic acid, a buffer solution, and a reaction termination solution was used. Specifically, 0
Two test tubes containing 100 μl of the lipase inhibitor of the present invention prepared to various concentrations of ˜100 mg / ml and two test tubes not containing the lipase inhibitor of the present invention were prepared, and 0.01 Unit was added thereto. / Ml microbial-derived lipase IV
( Pseudomonas genus, Boehringer Mannheim Yamanouchi) 1 μl and coloring solution (0.098 mg / ml)
5,5'-dithiobis-2-nitrobenzoic acid) of 1 m
1 and preheated at 30 ° C. for 5 minutes. One of each two test tubes was filled with 6.69 mg / ml dimercaprol tributyrate and 5.73 mg / ml lipase activator.
100 μl of substrate solution consisting of sodium dodecyl sulfate
In addition, the reaction was carried out at 30 ° C. in the dark. After 30 minutes, 2 ml of acetone was added as a reaction stopping solution to stop the reaction.
On the other hand, the remaining one test tube was reacted in the same manner as above without adding the above substrate solution, then the reaction was stopped, and 100 μl of the same substrate solution as above was added thereto. Then, after centrifuging both of them, the supernatant liquid was filtered at a wavelength of 412n.
The absorbance was measured in m. The inhibition rate of lipase activity was calculated by the following formula. The results are shown in Fig. 2. As is clear from the figure, it was shown that the lipase inhibitor of the present invention has an excellent inhibitory effect, with the lipase inhibition rate increasing as the concentration thereof increases. Lipase inhibition rate (%) = ((A−B) / B) × 100 where A: Absorbance when the lipase inhibitor of the present invention is added B; Absorbance when no lipase inhibitor of the present invention is added (blank)

Example 8 A spray-dried powder, which is the lipase inhibitor of the present invention, was extracted with an organic solvent to enhance the lipase inhibitory activity. Spray dried powder (concentrated fraction) which is the lipase inhibitor obtained in Example 1
To 1 g, 40 ml of ice-cooled chloroform / methanol (2: 1) was added, and the mixture was shaken at 4 ° C for 30 minutes. Filtration was performed with a filter paper (Whatman No. 5), and the filtrate was dried with a rotary evaporator to obtain a purified lipid fraction.
The lipase inhibitory activity of the obtained purified fraction was measured according to the method of Example 2. The result is shown in FIG. From FIG. 3, the purified fraction showed an inhibitory activity of 80% or more even at a low concentration of about 10 mg / ml. Therefore, the lipase inhibitory activity was remarkably enhanced by the purified fraction obtained by the lipid extraction operation.

Example 9 6.3 g of the spray-dried powder obtained in Example 3 was added to 1 liter of cottonseed oil and stored for 3 months. The acid value of the cottonseed oil immediately before the addition was 3.2, but after 3 months, it was 3.4, indicating that the lipase action was completely suppressed. The iodine value immediately before the addition was 92, but the iodine value hardly increased even if it was stored at room temperature for 3 months, and the oxidation of cottonseed oil could be prevented.

[0032]

According to the present invention, a powder containing a large amount of milk-derived complex lipid and containing few impurities such as proteins and sugars can be produced. The powder of the present invention is used in the field where lecithin has been conventionally used as a food additive by utilizing the property of milk-derived complex lipid, or in other fields by utilizing its water solubility or physiological activity. Can be useful. Furthermore, the lipase inhibitor of the present invention has a high lipase inhibitory activity, and by adding this to dairy products and other foods, lipid deterioration of these foods due to lipase can be prevented. Further, it is useful for preventing diseases caused by excessive intake of lipids in dietary habits, and when taken at the same time as a food containing fat, it exhibits an action of suppressing adult diseases such as obesity and hyperlipidemia. Furthermore, the purified fraction obtained by the lipid extraction operation significantly enhances the lipase inhibitory activity and dissolves in water, so that it is easy to use, can be applied to various foods, and is extremely useful.

[Brief description of drawings]

Fig. 1 Relationship between the amount of phospholipids recovered and the amount of emulsifiers added to reduced buttermilk

FIG. 2 Relationship between concentration of lipase inhibitor (spray-dried powder) obtained in Example 1 and lipase inhibitory activity

[Explanation of symbols]

━ ━ Mass of lipase inhibitor base prepared without emulsifier 100 μl ━ ● ━ Mass of lipase inhibitor prepared without emulsifier 50 μl ━ ◆ ━ Mass of lipase inhibitor prepared with emulsifier 100 μl

FIG. 3 Relationship between concentration of lipase inhibitor (spray-dried powder) obtained in Example 8 and lipase inhibitory activity

[Explanation of symbols]

 ━ ━ Lipase inhibitor prepared using emulsifier ━ △ ━ Lipase inhibitor prepared without emulsifier

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification number Internal reference number FI technical display location // A23J 7/00 7236-4B (72) Inventor Kenkichi Ahiko Miyanomori, Chuo-ku, Sapporo-shi, Hokkaido Article 1 9 Chome 4-22 (72) Inventor Seiji Kurosawa 7-chome 2-29 Ohira, Kita-ku, Sapporo-shi, Hokkaido

Claims (12)

[Claims] 1. A method of adjusting the pH of a buttermilk or buttermilk powder reducing solution to pH 4.4 to 4.6 to remove protein precipitates caused by isoelectric precipitation, and subjecting the supernatant to ultrafiltration or microfiltration, It can be obtained by drying the concentrated liquid, and contains 25% or less of protein, 20% or less of sugar, and 50% or more of lipid in the dried product, and 14% of the lipid is a milk-derived complex lipid in the dried product. A powder containing a high amount of a milk-derived complex lipid characterized by containing the above. 2. The powder according to claim 1, wherein the complex lipid contains 12.5% or more of phospholipid. 3. The powder according to claim 1, which contains 1.5% or more of glycolipid. 4. The pH of the buttermilk or buttermilk powder reconstituted solution is adjusted to pH 4.4 to 4.6 to remove protein precipitates produced by isoelectric precipitation, and the supernatant is subjected to ultrafiltration or microfiltration. The resulting concentrated liquid is dried, which contains 25% or less of protein in the dried product, 20% or less of sugar, and 50% or more of the lipid, and 14% or more of the lipid derived from milk is a complex lipid derived from milk. A method for producing a powder having a high content of a milk-derived complex lipid containing the. 5. The method for producing a powder according to claim 4, wherein an emulsifier is added to buttermilk or a buttermilk reducing solution to carry out isoelectric point precipitation. 6. The method for producing a powder according to claim 5, wherein an emulsifier having an HLB value of 13 or more is added. 7. The method for producing a powder according to claim 6, wherein a sucrose fatty acid ester mainly containing sucrose lauric acid monoester is added as an emulsifier. 8. The method for producing a powder according to claim 4, wherein the concentrated solution is obtained by performing ultrafiltration with a molecular weight cutoff of 20,000 or more. 9. The method for producing a powder according to claim 4, wherein the concentrated liquid is obtained by performing microfiltration with a fractional particle size of 0.5 μm or less. 10. A food additive containing, as an active ingredient, a powder having a high content of the milk-derived complex lipid according to any one of claims 1 to 3. 11. A lipase inhibitor comprising a powder containing the milk-derived complex lipid according to claim 1 at a high content as an active ingredient. 12. A lipase inhibitor comprising a dried product obtained by extracting the powder containing a high content of the milk-derived complex lipid according to any one of claims 1 to 3 with an organic solvent and drying the extract, as an active ingredient.