JPH10262549A - Lactose-hydrolyzed and skimmed milk and its production - Google Patents
Lactose-hydrolyzed and skimmed milk and its productionInfo
- Publication number
- JPH10262549A JPH10262549A JP9174797A JP9174797A JPH10262549A JP H10262549 A JPH10262549 A JP H10262549A JP 9174797 A JP9174797 A JP 9174797A JP 9174797 A JP9174797 A JP 9174797A JP H10262549 A JPH10262549 A JP H10262549A
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- Prior art keywords
- lactose
- skim milk
- milk powder
- decomposed
- value
- Prior art date
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Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、脱脂乳又は脱脂粉乳を
出発原料として、脱脂乳又は脱脂粉乳に含有されている
乳糖の少なくとも80%(重量。以下特に断りのない限
り同じ。)を加水分解した分解物を濃縮し、噴霧乾燥
し、得られた粉末状の乳糖分解脱脂粉乳を加熱処理した
乳糖分解脱脂粉乳及びその製造法に関するものであり、
乳糖分解脱脂粉乳は、特有の風味を有し、新しい食品素
材として特にベーカリー製品、チョコレート等の菓子類
に使用可能であり、脱脂乳又は脱脂粉乳中の乳糖の大部
分が加水分解され、乳糖含量が低いため乳糖不耐症患者
にも十分許容される製品である。BACKGROUND OF THE INVENTION The present invention uses skim milk or skim milk powder as a starting material and hydrolyzes at least 80% (by weight, hereinafter the same unless otherwise specified) of lactose contained in skim milk or skim milk powder. Concentrate the decomposed decomposed product, spray drying, heat-treated lactose-decomposed skim milk powder obtained and relates to a method for producing the same,
Lactose-decomposed skim milk powder has a unique flavor and can be used as a new food material, especially for bakery products and confectionery products such as chocolate, and most of the lactose in skim milk or skim milk powder is hydrolyzed, resulting in lactose content. It is a product that is well tolerated by lactose intolerant patients due to its low level.
【0002】[0002]
【従来の技術】ベーカリー製品の原料として、主に脱脂
粉乳及び脱脂乳が使用されているが、従来の脱脂粉乳及
び脱脂乳は、風味において満足できるものではなかっ
た。BACKGROUND OF THE INVENTION Skim milk powder and skim milk are mainly used as raw materials for bakery products, but conventional skim milk powder and skim milk have not been satisfactory in flavor.
【0003】これに対して、粉乳の原料である原料乳中
に含有されている乳糖を、酵母から得られたラクターゼ
で加水分解し、乳糖をガラクトースとグルコースの単糖
に分解し、甘味の増強した乳糖加水分解粉乳を製造する
ことが知られている(特開昭54−84066公報)。
また、脱脂乳等の液体乳製品に含有されている乳糖を非
可動化された形のラクターゼにより酵素分解し、乳糖含
量が低下した乳糖不耐症患者にも十分許容される乳製品
を製造する技術も知られている(特開昭47−1666
3号公報)。On the other hand, lactose contained in raw milk, which is a raw material of powdered milk, is hydrolyzed with lactase obtained from yeast, and lactose is decomposed into monosaccharides of galactose and glucose to enhance sweetness. It is known to produce lactose-hydrolyzed powdered milk (JP-A-54-84066).
In addition, lactose contained in liquid dairy products such as skim milk is enzymatically decomposed by lactase in a non-mobilized form to produce dairy products that are well tolerated by lactose intolerant patients with reduced lactose content. The technology is also known (Japanese Patent Laid-Open No. 47-1666)
No. 3).
【0004】しかしながら、これらの従来技術には、次
に記載するとおりの不都合があった。[0004] However, these prior arts have the following disadvantages.
【0005】[0005]
【発明が解決しようとする課題】原料乳又は脱脂乳に含
有されている乳糖を加水分解し、製造した乳糖加水分解
粉乳は、風味が貧弱で、ベーカリー製品、菓子製品に利
用する場合にその着色効果が少ないという問題点があっ
た。The lactose-hydrolyzed milk powder produced by hydrolyzing lactose contained in raw milk or skim milk has a poor flavor and is colored when used in bakery products and confectionery products. There was a problem that the effect was small.
【0006】本発明者らは、前記従来技術に鑑みて、脱
脂乳又は脱脂粉乳に含有されている乳糖を酵素により加
水分解し、のち乳糖分解酵素を失活させ、濃縮し、噴霧
乾燥し、得られた粉末状の乳糖分解脱脂粉乳を、粉末の
状態で、所定の加熱条件で処理することにより風味を増
強し、着色効果も優れる乳糖分解脱脂粉乳が得られるこ
とを見い出した。[0006] In view of the above prior art, the present inventors hydrolyze lactose contained in skim milk or skim milk powder with an enzyme, deactivate the lactose-degrading enzyme, concentrate, and spray-dry. It has been found that by treating the obtained powdery lactose-decomposed skim milk in a powdered state under predetermined heating conditions, the flavor can be enhanced and lactose-decomposed skim milk having an excellent coloring effect can be obtained.
【0007】本発明の目的は、従来の欠点を解消した風
味及び着色効果に優れる乳糖分解脱脂粉乳、並びに標記
乳糖分解脱脂粉乳を製造することのできる新しい方法を
提供するものである。[0007] An object of the present invention is to provide a lactose-decomposed skim milk which is excellent in flavor and coloring effect and which solves the conventional disadvantages, and a new method capable of producing the above-mentioned lactose-decomposed skim milk.
【0008】[0008]
【課題を解決するための手段】前記課題を解決する本発
明の第一の発明は、次のa)〜c)の理化学的性質; a)ホエイタンパク指数が1.0以下であること、 b)色彩色差計によるL値が70〜95、a値が0〜
5、及びb値が14〜22であること、 c)乳糖の加水分解率が少なくとも80%であること、
を有することを特徴とする乳糖分解脱脂粉乳である。Means for Solving the Problems A first invention of the present invention for solving the above-mentioned problems comprises the following physicochemical properties of a) to c): a) a whey protein index of 1.0 or less; b ) L value by color difference meter is 70 to 95, a value is 0
5, and the b value is 14 to 22; c) the lactose hydrolysis rate is at least 80%;
Lactose-decomposed skim milk characterized by having:
【0009】前記課題を解決する本発明の第二の発明
は、脱脂乳又は脱脂粉乳の水溶液に、乳糖分解酵素を添
加し、脱脂乳又は脱脂粉乳に含まれている乳糖の少なく
とも80%(重量)を加水分解し、のち乳糖分解酵素を
失活させ、濃縮し、噴霧乾燥し、得られた粉末状の乳糖
分解脱脂粉乳を、ホエイタンパク指数が1.0以下であ
り、かつ色彩色差計によるL値が70〜95、a値が0
〜5、及びb値が14〜22の範囲に加熱処理すること
を特徴とする乳糖分解脱脂粉乳の製造法である。[0009] A second invention of the present invention for solving the above-mentioned problems is to add lactose-degrading enzyme to an aqueous solution of skim milk or skim milk powder, and to provide at least 80% (by weight) of lactose contained in skim milk or skim milk powder. ), After which the lactose-degrading enzyme is inactivated, concentrated, and spray-dried. The resulting powdery lactose-degraded skim milk powder has a whey protein index of 1.0 or less and is measured by a colorimeter. L value is 70 to 95, a value is 0
A method for producing lactose-decomposed skim milk characterized by performing a heat treatment in the range of 5 to 5, and the b value is in the range of 14 to 22.
【0010】[0010]
【発明の実施の形態】次に、本発明について詳記する
が、本発明の理解を容易にするために、最初に本発明の
第二の発明から説明する。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail, but first, the second invention of the present invention will be described in order to facilitate understanding of the present invention.
【0011】本発明の乳糖分解脱脂粉乳の製造法に使用
する出発原料は、市販品であってもよく、全乳を脱脂し
て製造される脱脂乳、これを噴霧乾燥機等により乾燥粉
末化させた脱脂粉乳である。なお、出発原料として脱脂
粉乳を使用する場合には、水溶液として使用するが、そ
の濃度は10%程度とすることが望ましい。また、出発
原料として使用する全乳蛋白質から芽胞菌を除去するた
め、その溶液を、予めマイクロフィルトレーション等の
瀘過除菌処理することが望ましい。[0011] The starting material used in the method for producing lactose-decomposed skim milk powder of the present invention may be a commercial product, and skim milk produced by defatting whole milk, which is dried and powdered by a spray dryer or the like. It is skim milk powder. When skim milk powder is used as a starting material, it is used as an aqueous solution, but its concentration is preferably about 10%. In addition, in order to remove spores from the whole milk protein used as a starting material, it is desirable that the solution is previously subjected to filtration and bacterium treatment such as microfiltration.
【0012】前記脱脂乳又は脱脂粉乳の水溶液に、市販
の乳糖分解酵素(例えば、ラクターゼ、β−ガラクトシ
ダーゼ等)を添加し、常法により脱脂乳又は脱脂粉乳に
含有されている乳糖の少なくとも80%を加水分解す
る。通常、脱脂乳又は脱脂粉乳等に含有されている乳糖
1gに対して200〜300Gu(この表示については
後記する。)、望ましくは250〜280Gu、の乳糖
分解酵素を添加し、40〜45℃、望ましくは42〜4
4℃、の温度で、1〜2.5時間、望ましくは1.5〜
2.0時間、保持して加水分解を行う。次いで得られた
溶液を70〜85℃に1〜5分間加熱し、乳糖分解酵素
を失活させる。A commercially available lactose-degrading enzyme (eg, lactase, β-galactosidase, etc.) is added to the aqueous solution of skim milk or skim milk powder, and at least 80% of the lactose contained in skim milk or skim milk milk is added in a conventional manner. Is hydrolyzed. Usually, 200 to 300 Gu (lack of labeling will be described later), preferably 250 to 280 Gu, of lactose-degrading enzyme is added to 1 g of lactose contained in skim milk or skim milk powder, and the mixture is added at 40 to 45 ° C. Desirably 42 to 4
At a temperature of 4 ° C. for 1 to 2.5 hours, preferably 1.5 to
Hold for 2.0 hours to perform hydrolysis. The resulting solution is then heated to 70-85 ° C for 1-5 minutes to deactivate the lactose-degrading enzymes.
【0013】得られた溶液を、真空濃縮装置等を用いて
固形分濃度約40%まで、濃縮し、この濃縮液を噴霧乾
燥し、粉末状の乳糖分解脱脂粉乳を得る。The obtained solution is concentrated to a solid concentration of about 40% using a vacuum concentrator or the like, and the concentrated liquid is spray-dried to obtain a powdered lactose-decomposed skim milk.
【0014】得られた粉末状の乳糖分解脱脂粉乳を、円
筒式乾燥機、流動乾燥機、オーブン等の乾燥機、加熱機
を使用し、80〜150℃で10〜300分間、望まし
くは98〜110℃で30〜180分間、加熱処理し、
ホエイタンパク指数が1.0以下であり、かつ色彩色差
計によるL値が70〜95、a値が0〜5、及びb値が
14〜22の範囲に加熱処理された最終製品が得られ
る。The obtained powdery lactose-decomposed skimmed milk powder is dried at 80 to 150 ° C. for 10 to 300 minutes, preferably at 98 to 150 ° C. by using a dryer such as a cylindrical dryer, a fluidized dryer and an oven, and a heater. Heat treatment at 110 ° C. for 30 to 180 minutes,
A final product having a whey protein index of 1.0 or less, and a heat treatment with an L value of 70 to 95, an a value of 0 to 5, and a b value of 14 to 22 by a colorimeter is obtained.
【0015】以上の製造法により得られた乳糖分解脱脂
粉乳は、後記する実施例からも明らかなように、次の
a)〜c)の理化学的性質を有している。 a)ホエイタンパク指数が1.0以下である。 b)色彩色差計によるL値が70〜95、a値が0〜
5、及びb値が14〜22である。 c)乳糖の加水分解率が少なくとも80%である。The lactose-decomposed skim milk powder obtained by the above-mentioned production method has the following physicochemical properties a) to c), as is apparent from the examples described later. a) The whey protein index is 1.0 or less. b) L value by color difference meter is 70 to 95, a value is 0
5 and b value are 14-22. c) Lactose hydrolysis rate is at least 80%.
【0016】前記a)〜c)に示したとおり、本発明の
乳糖分解脱脂粉乳は、脱脂乳又は脱脂粉乳に比較して、
脱脂乳又は脱脂粉乳に含有されている乳糖の少なくとも
80%が加水分解されていることから、乳糖不耐症患者
にも十分許容され、かつ乾燥条件下、ホエイタンパク指
数が1.0以下であり、色彩色差計によるL値が70〜
95、a値が0〜5、及びb値が14〜22の範囲に加
熱処理されていることにより、脱脂粉乳及び乳糖加水分
解粉乳に比較して、風味及び着色効果において優れる、
という良好な性質を併せもった乳糖分解脱脂粉乳であ
る。As shown in the above a) to c), the lactose-decomposed skim milk of the present invention is compared with skim milk or skim milk,
Since at least 80% of lactose contained in skim milk or skim milk powder is hydrolyzed, it is well tolerated by lactose intolerant patients and has a whey protein index of 1.0 or less under dry conditions. , L value by color difference meter is 70-
95, the a value is from 0 to 5, and the b value is heat-treated in the range of 14 to 22, compared to skim milk powder and lactose hydrolyzed milk powder, is excellent in flavor and coloring effect,
Lactose-decomposed skim milk having such good properties.
【0017】本発明の乳糖分解脱脂粉乳は、通常の脱脂
粉乳、脱脂乳等と同様にベーカリー製品、チョコレート
等の菓子類等の食品に使用することができる。The lactose-decomposed skim milk powder of the present invention can be used for foods such as bakery products and confectionery such as chocolate, like ordinary skim milk powder and skim milk.
【0018】本発明において、ホエイタンパク指数(以
下、WPNIと略記することがある。)とは、牛乳蛋白
質の加熱度を示す指数であり、具体的な測定方法は後記
する。また、色彩色差計によるL値は、明度を示し、a
及びb値は、それぞれ赤色及び黄色の程度を示すことか
ら、その着色度を表すとともに、L値及びb値が小さく
かつa値が大きいほど焼き色がよくなることを示し、脱
脂粉乳の加熱度及びその脱脂粉乳を使用したベーカリー
製品の焼き色をモニターする指標であり、具体的な測定
方法は後記する。In the present invention, the whey protein index (hereinafter sometimes abbreviated as WPNI) is an index indicating the degree of heating of milk protein, and a specific measuring method will be described later. The L value obtained by the color difference meter indicates lightness, and a
And the b value indicates the degree of red and yellow, respectively, and represents the degree of coloring, indicates that the L value and the b value are small and the a value is large, the baking color is better, the heating degree of the skim milk powder and It is an index for monitoring the baking color of a bakery product using the skim milk powder, and a specific measuring method will be described later.
【0019】次に試験例を示して本発明を詳述するが、
本発明においては、次の試験方法を採用した。Next, the present invention will be described in detail with reference to test examples.
In the present invention, the following test method was adopted.
【0020】(1)乳糖分解酵素活性の測定法及び表示
法 前記乳糖分解酵素の表示は、次の方法により測定した酵
素の活性である。(1) Lactose Degrading Enzyme Activity Measuring Method and Labeling Method The lactose degrading enzyme label is the enzyme activity measured by the following method.
【0021】約1gの乳糖分解酵素を精秤し、少量の1
0-3MMnCl2 を含む0.1MKH2 PO4 −NaO
H緩衝液(pH6.5)で溶解し、精製水で100ml
に調整し、十分混合し、その1mlを更に100mlに
希釈する。About 1 g of lactose-degrading enzyme is precisely weighed and a small amount of 1
0 -3 MMnCl containing 2 0.1MKH 2 PO 4 -NaO
Dissolve in H buffer (pH 6.5) and add 100 ml with purified water
And mix well and dilute 1 ml to a further 100 ml.
【0022】37℃の恒温水中に保持した試験管に2m
lの基質溶液(2−ニトロフェニル−β−D−ガラクト
ピラノシド100mgを100mlの前記緩衝液に溶解
した溶液)及び1mlの前記緩衝液を添加し、数分後に
酵素溶液1mlを添加し、十分混合する。正確に1分
後、0.2MNa2 CO3 4mlを添加して反応を停止
する。尚、基質溶液を添加せず、前記の操作を行った溶
液を対照として用いる。A test tube held in constant temperature water at 37 ° C.
l of a substrate solution (100 mg of 2-nitrophenyl-β-D-galactopyranoside dissolved in 100 ml of the buffer) and 1 ml of the buffer, and after several minutes, 1 ml of the enzyme solution, Mix well. After exactly one minute, the reaction is stopped by adding 4 ml of 0.2 M Na 2 CO 3 . In addition, the solution which performed said operation without adding a substrate solution is used as a control.
【0023】黄色の反応液の420mμにおける吸光度
を対照溶液に対して1cmセルを用いて測定する。得ら
れた吸光度から次式により乳糖分解酵素の活性(Gu/
g)を算出する。The absorbance at 420 mμ of the yellow reaction solution is measured using a 1 cm cell with respect to the control solution. From the obtained absorbance, the activity (Gu /
g) is calculated.
【0024】Gu/g=[E(OD)×10(分)]/
[1(分)×w(g)] (ただし、上式において、Eは420mμにおける吸光
度、wは1mlに含まれる乳糖分解酵素の重量であ
る。) ここで、1Gu/gは、前記条件下で10分間に1.0
の吸光度を増加させる酵素量を表す。Gu / g = [E (OD) × 10 (min)] /
[1 (min) × w (g)] (where E is the absorbance at 420 mμ and w is the weight of lactose-degrading enzyme contained in 1 ml.) Here, 1 Gu / g is the above-mentioned condition. 1.0 for 10 minutes
Represents the amount of enzyme that increases the absorbance of
【0025】(2)乳糖加水分解率の測定法 乳糖加水分解率は、酵素法[オフィシャル・メソーズ・
オブ・アナリシス・オブ・ザ・アソシエーション・オブ
・オフィシャル・アナリティカル・ケミスツ(Official
Methods of Analysis of the Association of Officia
l AnalyticalChemists),第14版,第284ページ,
アソシエーション・オブ・オフィシャル・アナリティカ
ル・ケミスツ社(Association of Official AnalyticalC
hemists,Inc.),1984年]により測定した。(2) Method for measuring lactose hydrolysis rate The lactose hydrolysis rate was determined by the enzyme method [Official Methods
Of Analysis of the Association of Official Analytical Chemists (Official
Methods of Analysis of the Association of Officia
l AnalyticalChemists), 14th edition, page 284,
Association of Official Analytical C
hemists, Inc.), 1984].
【0026】(3)ホエイタンパク指数(WPNI)の
測定法 ホエイタンパク指数は、ハーランド及びアッシュワース
(Harland and Ashworth)の方法(日本薬学会編、「乳
製品試験法・注解」、第1版、第31〜32ページ、金
原出版株式会社、昭和59年3月20日)により測定し
た。(3) Measurement method of whey protein index (WPNI) The whey protein index was determined by the method of Harland and Ashworth (edited by The Pharmaceutical Society of Japan, “Daily Product Test Methods and Comments”, 1st edition, Pages 31-32, Kanehara Publishing Co., Ltd., March 20, 1984).
【0027】(4)着色度試験方法 試料の着色度を色彩色差計(ミノルタカメラ社製)を使
用し、装置添付の取り扱い説明書に従って、L、a及び
b値を測定した。(4) Test Method of Color Degree The color degree of the sample was measured for L, a and b values using a color difference meter (manufactured by Minolta Camera Co., Ltd.) according to the instruction manual attached to the apparatus.
【0028】(5)風味試験方法 試料を蒸留水に溶解し、10%濃度の水溶液とした試料
溶液100mlを使用して、20歳から40歳までの男
女各20人のパネルにより官能的に試験し、風味良好
(0点)、風味やや良(1点)、風味やや不良(2
点)、風味不良(3点)の4段階に評価し、評価点の平
均値から、0.5点未満を良、0.5点以上1.5点未
満をやや良、1.5点以上2.5点未満をやや不良、及
び2.5点以上3.0点未満を不良と判定した。(5) Flavor test method Samples were dissolved in distilled water, and 100 ml of a 10% strength aqueous solution was used as a sensory test by a panel of 20 men and women from 20 to 40 years old. Good taste (0 points), good taste (1 point), bad taste (2 points)
Points) and poor flavor (3 points). Based on the average of the evaluation points, less than 0.5 points are good, 0.5 points or more and less than 1.5 points are slightly good, and 1.5 points or more. A score of less than 2.5 was judged as poor, and a score of 2.5 or more and less than 3.0 was judged as bad.
【0029】(6)ベーカリー製品の焼き色試験方法 試料を蒸留水に溶解し、10%濃度の水溶液とした試料
溶液70ml、市販の薄力粉150g、無塩バター40
g、ベーキングパウダー小さじ7gを材料として使用し
て、プレーンスコーンの作成法(有元葉子著、「マイラ
イフシリーズNo.315・特集版 イースト発酵なし
のお手軽パン」、第7ページ、株式会社グラフ社、19
94年)に基づいて、オーブンで200℃で13分間焼
き上げプレーンスコーンを作成した。次いで、前記着色
度試験方法と同様の方法により、このプレーンスコーン
の焼き色を色彩色差計(ミノルタカメラ社製)を使用
し、装置添付の取り扱い説明書に従って、L、a及びb
値を測定した。(6) Baking color test method for bakery products A sample is dissolved in distilled water to prepare a 10% strength aqueous solution of 70 ml of a sample solution, 150 g of commercially available flour, and salt-free butter 40
g, 7 g of baking powder as a material, a method of making plain corn (Yoko Arimoto, "My Life Series No. 315, Special Edition, Easy Bread without Yeast Fermentation", page 7, Graph Co., Ltd. Company, 19
1994), and baked in an oven at 200 ° C. for 13 minutes to produce plain scones. Next, the burnt color of the plain cone was measured using a color difference meter (manufactured by Minolta Camera Co., Ltd.) according to the same method as the above-mentioned coloring degree test method, and according to the instruction manual attached to the apparatus, L, a and b.
The value was measured.
【0030】(7)乳糖不耐症患者による使用許容試験 試料を蒸留水に溶解し、10%濃度の水溶液とした試料
溶液100mlを使用して、乳糖不耐症である20歳か
ら40歳までの10人のボランティアにより、試料溶液
飲用後1日間の便性を観察し、正常便(0点)、軟便
(1点)として評価し、評価点の平均値から、10人の
ボランティアの過半数以上が正常便となる0.4点以下
を乳糖不耐症患者により使用許容できる試料と判定し
た。(7) Acceptability test for lactose intolerant patients Lactose intolerant ages 20 to 40 using 100 ml of a sample solution prepared by dissolving a sample in distilled water and preparing a 10% aqueous solution. 1 day after drinking the sample solution by 10 volunteers, and evaluated as normal stool (0 points) and loose stool (1 point). From the average of the evaluation points, more than the majority of 10 volunteers The sample having a score of 0.4 or less at which the sample had normal stool was judged to be a sample acceptable for use by lactose intolerant patients.
【0031】なお、異なる試料を試験する場合には、同
一のボランティアに、5日間の休止期間を設け、全員が
正常便に回復したことを確認した後、前記と同様の試験
を行った。When testing different samples, the same volunteers were given a 5-day rest period, and after confirming that all of them recovered to normal stool, the same test was performed.
【0032】試験例1 この試験は、従来の脱脂粉乳及び乳糖加水分解粉乳と比
較して本発明の乳糖分解脱脂粉乳が優れていることを示
すために行った。Test Example 1 This test was conducted to show that the lactose-decomposed skim milk powder of the present invention is superior to conventional skim milk powder and lactose hydrolyzed milk powder.
【0033】(1)被検試料の調製 次に示す3種類の試料を調製した。 試料1:未処理の脱脂粉乳(乳糖50%。森永乳業社
製) 試料2:加熱処理を実施しないことを除いて実施例1と
同一の方法により、脱脂粉乳(乳糖50%。森永乳業社
製)10kgを蒸留水90kgに溶解し、10%濃度の
水溶液100kgを調整し、HTST殺菌機(日阪製作
所製)により72℃で40秒間加熱殺菌し、市販のラク
ターゼ(合同酒精社製。GODO−YNL)35gを添
加し、43℃で2時間保持して加水分解させ、のち75
℃で5分間加熱してラクターゼを失活させた。得られた
溶液の乳糖の加水分解率は100%であった。次いで、
得られた溶液を、真空濃縮装置を用いて固形分率40%
まで、濃縮後、噴霧乾燥し、得られた粉末状の乳糖分解
脱脂粉乳(いわゆる従来の乳糖加水分解粉乳) 試料3:本発明の実施例1と同一の方法により調製され
た乳糖分解脱脂粉乳(1) Preparation of Test Samples The following three types of samples were prepared. Sample 1: untreated skim milk powder (lactose 50%, manufactured by Morinaga Milk Industry Co., Ltd.) Sample 2: skim milk powder (lactose 50%, manufactured by Morinaga Milk Industry Co., Ltd.) in the same manner as in Example 1 except that the heat treatment was not performed. ) 10 kg was dissolved in 90 kg of distilled water, 100 kg of a 10% strength aqueous solution was prepared, sterilized by heating at 72 ° C for 40 seconds with an HTST sterilizer (manufactured by Hisaka Seisakusho), and a commercially available lactase (GODO- manufactured by Godo Shusei Co., Ltd.). (YNL) 35 g, and the mixture was hydrolyzed by keeping at 43 ° C. for 2 hours.
Lactase was inactivated by heating at 5 ° C. for 5 minutes. The hydrolysis ratio of lactose in the obtained solution was 100%. Then
The obtained solution was solidified by using a vacuum concentrator to obtain a solid content of 40%.
And then spray-dried to obtain a powdered lactose-decomposed skim milk powder (so-called conventional lactose hydrolyzed milk powder) Sample 3: Lactose-decomposed skim milk powder prepared by the same method as in Example 1 of the present invention
【0034】(2)試験方法 各試料の乳糖加水分解率、ホエイタンパク指数(WPN
I)、着色度、風味、各試料を使用したベーカリー製品
の焼き色及び乳糖不耐症患者による使用許容の可否を、
いずれも前記の試験方法により測定して試験した。(2) Test method Lactose hydrolysis rate, whey protein index (WPN) of each sample
I), the degree of coloration, flavor, baking color of bakery products using each sample, and whether or not lactose intolerance is acceptable for use by patients.
All were measured and tested according to the test method described above.
【0035】(3)試験結果 この試験の結果は、表1に示すとおりである。表1から
明らかなとおり、本発明の乳糖分解脱脂粉乳(試料3)
は、従来の脱脂粉乳(試料1)に比較して、風味、ベー
カリー製品の焼き色及び乳糖不耐症患者により使用でき
る点の全てにおいて優れていること、及び従来の乳糖加
水分解粉乳(試料2)に比較して、風味及びベーカリー
製品の焼き色において優れていること、が確認された。(3) Test Results The results of this test are as shown in Table 1. As is clear from Table 1, lactose-decomposed skim milk powder of the present invention (sample 3)
Is superior to conventional skim milk powder (Sample 1) in all of its flavor, roasting color of bakery products and that it can be used by lactose intolerant patients, and the conventional lactose hydrolyzed milk powder (Sample 2) ), It was confirmed that the bakery product was superior in flavor and baking color.
【0036】なお、乳糖分解酵素及び原料(脱脂粉乳又
は脱脂乳)の種類を変更して試験したが、ほぼ同様の結
果が得られた。The tests were conducted by changing the type of lactose-degrading enzyme and the raw material (skim milk powder or skim milk), and almost the same results were obtained.
【0037】[0037]
【表1】 [Table 1]
【0038】試験例2 この試験は、乳糖分解脱脂粉乳の風味、これを使用した
ベーカリー製品の焼き色及び乳糖不耐症患者による使用
許容の可否を指標として、乳糖分解脱脂粉乳の適正な乳
糖の加水分解率を調べるために行った。Test Example 2 In this test, the appropriate lactose content of lactose-decomposed skim milk was determined by using the flavor of lactose-decomposed skim milk, the roasting color of bakery products using the same, and whether lactose intolerance was acceptable for use by patients. Performed to determine the hydrolysis rate.
【0039】(1)被検試料の調製 表2に示すとおり、乳糖の加水分解反応を経時的に分解
率を測定しながら行い、分解率50%、70%、80
%、90%、及び100%で適宜、ラクターゼを失活さ
せて停止させたことを除き、実施例1と同様の方法によ
り脱脂粉乳溶液中の乳糖を分解し、濃縮し、噴霧乾燥
し、加熱処理することにより、ホエイタンパク指数が
0.2であり、かつ色彩色差計によるL値が83、a値
が1.0、及びb値が20である5種類の乳糖分解脱脂
粉乳試料を調製した。(1) Preparation of Test Sample As shown in Table 2, the lactose hydrolysis reaction was carried out while measuring the decomposition rate over time, and the decomposition rates were 50%, 70%, and 80%.
%, 90% and 100%, the lactose in the skim milk solution was decomposed, concentrated, spray dried and heated in the same manner as in Example 1, except that lactase was inactivated and stopped. By processing, five kinds of lactose-decomposed skim milk powder samples having a whey protein index of 0.2 and an L value of 83, an a value of 1.0, and a b value of 20 by a colorimeter were prepared. .
【0040】(2)試験方法 各試料の乳糖加水分解率、ホエイタンパク指数(WPN
I)、着色度、風味、各試料を使用したベーカリー製品
の焼き色及び乳糖不耐症患者による使用許容の可否を、
いずれも前記の試験方法により測定して試験した。(2) Test method Lactose hydrolysis rate, whey protein index (WPN) of each sample
I), the degree of coloration, flavor, baking color of bakery products using each sample, and whether or not lactose intolerance is acceptable for use by patients.
All were measured and tested according to the test method described above.
【0041】(3)試験結果 この試験の結果は、表2に示すとおりである。表2から
明らかなとおり、風味、ベーカリー製品の着色効果及び
乳糖不耐症患者により使用できる点の全てにおいて優れ
ている乳糖分解脱脂粉乳を製造するためには、乳糖の加
水分解率を少なくとも80%にすることが必要であるこ
とが判明した。(3) Test Results The results of this test are as shown in Table 2. As is evident from Table 2, in order to produce lactose-degraded skim milk powder which is excellent in all of flavor, coloring effect of bakery products and lactose intolerance patients, the lactose hydrolysis rate must be at least 80%. It turned out to be necessary.
【0042】なお、乳糖分解酵素及び原料(脱脂粉乳又
は脱脂乳)の種類を変更して試験したが、ほぼ同様の結
果が得られた。The tests were conducted by changing the type of lactose-degrading enzyme and the raw material (skim milk powder or skim milk), and almost the same results were obtained.
【0043】[0043]
【表2】 [Table 2]
【0044】試験例3 この試験は、乳糖分解脱脂粉乳の風味及びこれを使用し
たベーカリー製品の焼き色を指標として、乳糖分解脱脂
粉乳の適正な加熱処理条件(ホエイタンパク指数、着色
度)を調べるために行った。Test Example 3 In this test, appropriate heat treatment conditions (whey protein index, degree of coloration) of lactose-decomposed skim milk powder are examined by using the flavor of lactose-decomposed skim milk powder and the baking color of a bakery product using the same as an index. Went for.
【0045】(1)被検試料の調製 表3に示すとおり、加熱処理時間を変更したことを除
き、実施例1と同様の方法により脱脂粉乳溶液中の乳糖
を分解し、濃縮し、噴霧乾燥し、加熱処理することによ
り、乳糖の加水分解率が100%である7種類の乳糖分
解脱脂粉乳試料を調製した。(1) Preparation of test sample As shown in Table 3, lactose in skim milk solution was decomposed, concentrated and spray-dried in the same manner as in Example 1 except that the heat treatment time was changed. Then, by heat treatment, seven kinds of lactose-degraded skim milk powder samples having a lactose hydrolysis rate of 100% were prepared.
【0046】(2)試験方法 各試料の乳糖加水分解率、ホエイタンパク指数(WPN
I)、着色度、風味、及び各試料を使用したベーカリー
製品の焼き色を、いずれも前記の試験方法により測定し
て試験した。(2) Test method Lactose hydrolysis rate of each sample, whey protein index (WPN)
I), the degree of coloring, the flavor, and the baked color of the bakery product using each sample were all measured and tested according to the above-described test methods.
【0047】(3)試験結果 この試験の結果は、表3に示すとおりである。表3から
明らかなとおり、風味及びベーカリー製品の着色効果に
おいて優れている乳糖分解脱脂粉乳を製造するために
は、粉末状の乳糖分解脱脂粉乳は、ホエイタンパク指数
が1.0以下であり、かつ色彩色差計によるL値が70
〜95、a値が0〜5、及びb値が14〜22の範囲に
加熱処理しなければならないことが判明した。(3) Test Results The results of this test are as shown in Table 3. As is clear from Table 3, in order to produce lactose-decomposed skim milk powder which is excellent in flavor and coloring effect of bakery products, powdered lactose-decomposed skim milk powder has a whey protein index of 1.0 or less, and L value by color difference meter is 70
It was found that the heat treatment had to be carried out in the range of ~ 95, a value of 0-5 and b value of 14-22.
【0048】また、乳糖分解酵素、原料(脱脂粉乳又は
脱脂乳)の種類、及び乳糖の加水分解率を80%に変更
して試験したが、ほぼ同様の結果が得られた。The test was conducted by changing the lactose-degrading enzyme, the type of raw material (skim milk powder or skim milk), and the hydrolysis ratio of lactose to 80%, and almost the same results were obtained.
【0049】[0049]
【表3】 [Table 3]
【0050】以上の試験例2〜試験例3から、風味、着
色効果及び乳糖不耐症患者により使用できる点の全てに
おいて優れている乳糖分解脱脂粉乳を製造するために
は、脱脂粉乳又は脱脂乳中の乳糖の加水分解率を少なく
とも80%にすること、及び乳糖分解処理後に得られた
粉末状の乳糖分解脱脂粉乳を、ホエイタンパク指数が
1.0以下であり、かつ色彩色差計によるL値が70〜
95、a値が0〜5、及びb値が14〜22の範囲に加
熱処理することが重要であることが判明した。From the above Test Examples 2 and 3, in order to produce lactose-decomposed skim milk powder which is excellent in all of flavor, coloring effect and lactose intolerance, it is necessary to prepare skim milk powder or skim milk powder. The lactose hydrolysis rate in the milk is set to at least 80%, and the powdered lactose-decomposed skim milk obtained after the lactose decomposition treatment has a whey protein index of 1.0 or less and an L value measured by a colorimeter. Is 70 ~
It has been found that it is important to perform the heat treatment in the range of 95, a value of 0 to 5 and b value of 14 to 22.
【0051】次に実施例を示して本発明を更に詳記する
が、本発明は以下の実施例に限定されるものではない。Next, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples.
【0052】[0052]
実施例1 市販の脱脂粉乳(乳糖50%。森永乳業社製)10kg
を蒸留水90kgに溶解し、10%濃度の水溶液100
kgを調整し、HTST殺菌機(日阪製作所製)により
72℃で40秒間加熱殺菌し、市販のラクターゼ(合同
酒精社製。GODO−YNL)35gを添加し、43℃
で2時間保持して加水分解させ、のち75℃で5分間加
熱してラクターゼを失活させた。得られた溶液の乳糖の
加水分解率は100%であった。次いで、得られた溶液
を、真空濃縮装置を用いて固形分率40%まで、濃縮
後、噴霧乾燥し、粉末状の乳糖分解脱脂粉乳約8kgを
得た。 得られた粉末状の乳糖分解脱脂粉乳5kgを、
円筒式乾燥機を使用し、100℃で120分間加熱処理
し、乳糖分解脱脂粉乳約4kgを得た。Example 1 10 kg of commercially available skim milk powder (lactose 50%, manufactured by Morinaga Milk Industry Co., Ltd.)
Is dissolved in 90 kg of distilled water and 100% aqueous solution of 10% concentration is dissolved.
The weight was adjusted, and sterilized by heating at 72 ° C. for 40 seconds using an HTST sterilizer (Hisaka Seisakusho), 35 g of a commercially available lactase (GODO-YNL), and 43 ° C.
For 2 hours to hydrolyze, and then heated at 75 ° C. for 5 minutes to inactivate lactase. The hydrolysis ratio of lactose in the obtained solution was 100%. Next, the obtained solution was concentrated to a solid content ratio of 40% using a vacuum concentrator and spray-dried to obtain about 8 kg of powdery lactose-decomposed skim milk. 5 kg of the obtained powdery lactose-decomposed skim milk powder is
Using a cylindrical dryer, heat treatment was performed at 100 ° C. for 120 minutes to obtain about 4 kg of lactose-decomposed skim milk powder.
【0053】得られた乳糖分解脱脂粉乳は、ホエイタン
パク指数が0.2であり、色彩色差計によるL値が8
3、a値が1.0、及びb値が20であり、乳糖の加水
分解率が100%であり、風味及び着色効果に優れてい
た。The obtained lactose-decomposed skim milk powder has a whey protein index of 0.2 and an L value of 8 using a colorimeter.
3, the a value was 1.0 and the b value was 20, the hydrolysis ratio of lactose was 100%, and the flavor and coloring effect were excellent.
【0054】実施例2 市販の脱脂乳(乳糖5%。森永乳業社製)71.1kg
を、マイクロフィルトレーション(日本ミリポア社製)
により瀘過除菌して芽胞菌を除去した後、市販のラクタ
ーゼ(合同酒精社製。GODO−YNL)19.5gを
添加し、43℃で1.5時間保持して加水分解させ、の
ち75℃で5分間加熱してラクターゼを失活させた。得
られた溶液の乳糖の分解率は89%であった。次いで、
得られた溶液を、真空濃縮装置を用いて固形分率40%
まで、濃縮後、噴霧乾燥し、粉末状の乳糖分解脱脂粉乳
約6kgを得た。Example 2 71.1 kg of commercially available skim milk (lactose 5%, manufactured by Morinaga Milk Industry Co., Ltd.)
, Microfiltration (manufactured by Nippon Millipore)
After removing the spores by filtration, 19.5 g of a commercially available lactase (manufactured by Godo Shusei Co., Ltd., GODO-YNL) was added, and the mixture was hydrolyzed by keeping it at 43 ° C. for 1.5 hours. Lactase was inactivated by heating at 5 ° C. for 5 minutes. The decomposition rate of lactose in the resulting solution was 89%. Then
The obtained solution was solidified by using a vacuum concentrator to obtain a solid content of 40%.
And then spray-dried to obtain about 6 kg of lactose-decomposed skim milk powder.
【0055】得られた粉末状の乳糖分解脱脂粉乳5kg
を、流動乾燥機を使用し、98℃で90分間加熱処理
し、乳糖分解脱脂粉乳約4kgを得た。5 kg of the obtained powdery lactose-decomposed skim milk powder
Was subjected to heat treatment at 98 ° C. for 90 minutes using a fluidized drier to obtain about 4 kg of lactose-decomposed skim milk powder.
【0056】得られた乳糖分解脱脂粉乳は、ホエイタン
パク指数が0.5であり、色彩色差計によるL値が9
0、a値が0.5、及びb値が16であり、乳糖の加水
分解率が89%であり、風味及び着色効果に優れてい
た。The resulting lactose-decomposed skim milk powder has a whey protein index of 0.5 and an L value of 9 using a colorimeter.
0, a value was 0.5, and b value was 16, the hydrolysis rate of lactose was 89%, and the flavor and coloring effect were excellent.
【0057】実施例3 市販の脱脂粉乳(乳糖50%。森永乳業社製)1kgを
蒸留水9kgに溶解し、10%濃度の水溶液10kgを
調整し、HTST殺菌機(日阪製作所製)により75℃
で60秒間加熱殺菌し、市販のラクターゼ(合同酒精社
製。GKDK−YNL)7.0gを添加し、43℃で2
時間保持して加水分解させ、のち80℃で2分間加熱し
てラクターゼを失活させた。得られた溶液の分解率は9
7%であった。次いで、得られた溶液を、真空濃縮装置
を用いて固形分率40%まで、濃縮後、噴霧乾燥し、粉
末状の乳糖分解脱脂粉乳約700gを得た。Example 3 1 kg of commercially available skim milk powder (lactose 50%, manufactured by Morinaga Milk Industry Co., Ltd.) was dissolved in 9 kg of distilled water, 10 kg of a 10% aqueous solution was prepared, and 75 kg was prepared using an HTST sterilizer (manufactured by Hisaka Seisakusho). ° C
And heat-sterilize for 60 seconds, add 7.0 g of a commercially available lactase (manufactured by Godo Shusei Co., Ltd., GKDK-YNL), and add
The mixture was hydrolyzed by holding for a time, and then heated at 80 ° C. for 2 minutes to inactivate lactase. The decomposition rate of the obtained solution was 9
7%. Next, the obtained solution was concentrated to a solid content ratio of 40% using a vacuum concentrator and spray-dried to obtain about 700 g of powdery lactose-decomposed skim milk.
【0058】得られた粉末状の乳糖分解脱脂粉乳500
gを、オーブンを使用し、適宜攪拌しながら、150℃
で10分間加熱処理し、乳糖分解脱脂粉乳約400gを
得た。The obtained powdery lactose-decomposed skim milk powder 500
g, using an oven and stirring appropriately, at 150 ° C.
For 10 minutes to obtain about 400 g of lactose-decomposed skim milk powder.
【0059】得られた乳糖分解脱脂粉乳は、ホエイタン
パク指数が0.1であり、色彩色差計によるL値が8
0、a値が2.0、及びb値が21であり、乳糖の加水
分解率が97%であり、風味及び着色効果に優れてい
た。The obtained lactose-decomposed skim milk powder has a whey protein index of 0.1 and an L value of 8 using a colorimeter.
0, the a value was 2.0, and the b value was 21, the lactose hydrolysis rate was 97%, and the flavor and coloring effect were excellent.
【0060】[0060]
【発明の効果】以上詳述したように、本発明の乳糖分解
脱脂粉乳及びその製造法により奏せられる効果は次のと
おりである。 1)乳糖分解脱脂粉乳は、風味及び着色効果に優れると
いう良好な性質を併せもつことから、ベーカリー製品等
の原料として好適に使用することができる。 2)乳糖分解脱脂粉乳は、乳糖含量が低下していること
から、乳糖不耐症患者にも十分許容される新しい食品素
材として有用なものである。As described in detail above, the effects obtained by the lactose-decomposed skim milk powder of the present invention and the method for producing the same are as follows. 1) Since lactose-decomposed skim milk has both good properties such as excellent flavor and coloring effect, it can be suitably used as a raw material for bakery products and the like. 2) Lactose-decomposed skim milk powder is useful as a new food material that is well tolerated by lactose intolerant patients because of its reduced lactose content.
Claims (2)
5、及びb値が14〜22であること、 c)乳糖の加水分解率が少なくとも80%(重量)であ
ること、を有することを特徴とする乳糖分解脱脂粉乳。1. The following physicochemical properties of a) to c): a) the whey protein index is 1.0 or less; b) the L value measured by a colorimeter is 70 to 95;
5, and b value is 14-22, c) Lactose hydrolysis rate is at least 80% (weight), lactose-decomposed skim milk powder.
解酵素を添加し、脱脂乳又は脱脂粉乳に含まれている乳
糖の少なくとも80%(重量)を加水分解し、のち乳糖
分解酵素を失活させ、濃縮し、噴霧乾燥し、得られた粉
末状の乳糖分解脱脂粉乳を、ホエイタンパク指数が1.
0以下であり、かつ色彩色差計によるL値が70〜9
5、a値が0〜5、及びb値が14〜22の範囲に加熱
処理することを特徴とする乳糖分解脱脂粉乳の製造法。2. A lactose-degrading enzyme is added to an aqueous solution of skim milk or skim milk to hydrolyze at least 80% (by weight) of lactose contained in skim milk or skim milk, and then the lactose-degrading enzyme is lost. Activated, concentrated, and spray-dried, the resulting powdered lactose-decomposed skim milk powder is obtained with a whey protein index of 1.
0 or less, and the L value measured by a colorimeter is 70 to 9
5. A method for producing lactose-decomposed skim milk characterized by heating to a value of 0 to 5 and a value of 14 to 22.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9174797A JPH10262549A (en) | 1997-03-26 | 1997-03-26 | Lactose-hydrolyzed and skimmed milk and its production |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9174797A JPH10262549A (en) | 1997-03-26 | 1997-03-26 | Lactose-hydrolyzed and skimmed milk and its production |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH10262549A true JPH10262549A (en) | 1998-10-06 |
Family
ID=14035135
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP9174797A Pending JPH10262549A (en) | 1997-03-26 | 1997-03-26 | Lactose-hydrolyzed and skimmed milk and its production |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH10262549A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN100418428C (en) * | 2005-12-17 | 2008-09-17 | 内蒙古伊利实业集团股份有限公司 | Milk powder |
WO2016189845A1 (en) * | 2015-05-22 | 2016-12-01 | 株式会社ロッテ | Powder having flavor enhancing effect, food or drink containing same, and method for manufacturing same |
-
1997
- 1997-03-26 JP JP9174797A patent/JPH10262549A/en active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN100418428C (en) * | 2005-12-17 | 2008-09-17 | 内蒙古伊利实业集团股份有限公司 | Milk powder |
WO2016189845A1 (en) * | 2015-05-22 | 2016-12-01 | 株式会社ロッテ | Powder having flavor enhancing effect, food or drink containing same, and method for manufacturing same |
JP2016214178A (en) * | 2015-05-22 | 2016-12-22 | 株式会社ロッテ | Powder having flavor enhancement effect, food and drink containing powder, and production method of powder |
TWI717351B (en) * | 2015-05-22 | 2021-02-01 | 日商樂天股份有限公司 | Powder with flavor-enhancing effect, food and drink containing the powder, and manufacturing method of the powder |
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