SG194676A1

SG194676A1 - Dairy product in which whey is used, and method for manufacturing same

Info

Publication number: SG194676A1
Application number: SG2013080072A
Authority: SG
Inventors: Ana Ryu; Yuu Sato; Munenori Fukui
Original assignee: Meiji Co Ltd
Priority date: 2011-04-28
Filing date: 2012-04-27
Publication date: 2013-12-30
Also published as: JPWO2012147906A1; CN103491791A; HK1188544A1; CN103491791B; WO2012147906A1; JP6074361B2

Description

[Document] Specification [Title of Invention]

Dairy product in which whey is used, and method for manufacturing same [Technical Field] [00017

The present invention relates to milk-related processed foods in which whey is used, and a method for manufacturing the same. [Background Art]

[0002]

Milk and dairy products are widely favored arcund the world ragardless of age or sex, due Lo thelr high nutritional vaiues and good flavors. Milk-related procesgsad foods {dairy products) as represented by vogurt and various types of cheese ave fermented milk wherein caseln 13 a major protein source, which 1s coagulated by ifactic acid fermentation, a decrease in pH, and an action of proteolytic enzymes (such as rennet}, etc. Other products such as ricotta cheese are also known, in which, other than casein, whey protein ia used ag a major protein scurce and is coagulated by heat denaturation. [30831

Among the milk and dairy products, in recent vears high functiconaiity ¢f whey has attracted particular attention.

However, the use of whay ig limited to specified food products such ag modified milk powder for babies and infants, liguid diet for personas requiring long-term care, and health foods for athistes, as well az pharmaceutical products. To date, as a food product using whey protein, fermented milk obtained as follows hag been known {Patent Document 1): a whey protein is subjected to limited degradation by hydrolytic enzymes, heat treated Lo make a miceliar whey protein, then lactic acid fermented.

[0004]

Ag other food products using whey, a gelled food using whey protein concentrate (WPT) or whey protein isolate (WPI), which is mixed with other foods such as ice cream, 1s described in Patent

Documents 2 and 3. In Patent documents 4 te 6, a gelled composition with increased stability of texture or gel dus to addition of gelatin or poly-L-lvaine to whey protein, as well as a manufacturing method thereof have been described. [Citation List]

Patent Document

[0005]

Patent Document 1: JP B 2683491

Patent Document 2: JP B 2525865

Patent Document 3: JP A HC4-187050

Patent Document 4: JP A HU6-276953

Patent Document 5: JP A HO05-276877

Patent Document &: JP A H(06-276954 [Disclosure of Invention] [Problems to Be Solved by the Invention]

[0006]

Inmany of Western-style food (Western food), milk anddairy products are 2aten as part of the diet as thay are, or as dessart {such az snack). In addition, they are also usad as condiments and sauces; however, bLheiyr use and application in eating situations are generally limited. In Chinese food and

Japanese-style food {Japaneses food), cpportunity of eating milk and dalry products is further limited, and they are only used by heing added to condiments, so that thely application range, eta. is severely limited. [C007]

Furthermore, becauss food products using conventional farmenteaed milk and whey protein exhibit strong milk smell, their complination with Japanese food is not easy, and thelr use in

Japanese flavors is difficuit. Therefore, thelr application is limited to, for example, mizing with other food products, eto.

Accordingly, although milk and dairy products have hich nutritional values and functionality, their utilization has bean far from sufficient.

Therefore, the pregent invention aims Lo provids milk-related processed foods in accord with Chinese and Japanese foods, in particular, miilk-related processed foods that can be utilized in both Chinese and Japanese foods, =2aten ag a main or side dish, as well as a manufacturing method thereof. [Means for Solving the Problems]

[0008]

The present inventors have devoted themselves to solve the above problems, and found that a novel edible gel can be obtained by using RB-lactoglobulin (R-1LG) as the main protein source among whey proteins and by gelling the whey protein: after further promotion of the research, the inventors have accomplished the present invention. [C009]

The present inventors have found that, by comprising a high concentration of B-lactoglobulin in the total protein, milk-related processed foods with clear flavor and smooth texture, with less milk smell can be obtained. Furthermore, by fermenting raw ingredients comprising P-lactoglobulin with a microorganism,

stabilization in the gel formation has been enabled.

[0010]

Namely, the present invention relates to the following edible gel, and the manufacturing method thereof.

[1] An edible gel comprising B-lactoglobulin, wherein the

R-lactoglobulin is blended in a proportion of 70-100 wt% in the total protein of raw ingredients. [21 The edible gel according to [1i1, wherein the

B-lactoglobulin is blended in a proportion of 2-10 wt% in the raw ingredients.

[3] The edible gel according to [1] or [2], wherein the breaking strength is 40-500 g.

[4] The edible gel according to any one of [1]-[3], wherein the pH is 5.0-6.0.

[5] The edible gel according to any one of {[1]-{4}, which is translucent and/or tasteless and odorless.

[6] A method of manufacturing an edible gel, comprising: a raw-ingredient blending step, wherein (-lactoglobulin is blended in a proportion of 70-100 wt% in the total protein of raw ingredients, a heating step after said raw-ingredient blending step, a fermenting step by a microorganism after said heating step.

[7] The method according to [6], wherein the heating step is carried out at 80-150°C.

[8] The method according to Claim [6] or [7], wherein the fermenting step ig lactic acid fermentation, and the gel is formed at pH of 5.0-6.0.

[9] The method according to any one of [6]-[8], wherein in the raw-ingredient blending step, 0.2-1.0 wt%s of a whey powder is further blended in the raw ingredients.

[10] The method according to any one of [61-19], wherein the fermentation step is carried out by after-fermentation.

[11] An edible gel manufactured by the method according to any one of [61-110].

[12] Adrink and food product comprising the edible gel according to any one of [1]-[52] and [11].

Advantageous Effects of Invention

[0011]

The present invention enables provision of a novel edible gel with a little scour taste and unpleasant Taste, which ia aimost tasteless and odoriess. Since there is only a little milk small specific to dairy groducts, the gel can be cooked and ingested without mixing with other foods, so that arrangement not only with

Western foods, but also with Chines2 and Japanese foods is possible. In particular, it can be ingested delicicusly when it is taken together with Japanese condiments such as soy sauce, miso and ponzu sauce.

[0012]

The gel of the present invention does not become brown or cloudy as seen in gels derived from whey protein that is not mainly composed of R-lactoglobulin, and the praesent gel can be adiusted to be translucent with appropriate transparency, 20 That coliorx arrangemant becomes easy. Moreover, because it has an appropriate breaking strength, not only it can provide favorable textures, but also 1t can be formed into various shapes. In addition, its oH can be adjusted to be a fairiy high values even within the acidic range, so that it can be applied to various ways of eating without restriction of usage for conventional dairy products.

For example, for the eideriy Japaness who ave leas familiar with Western food and prefer Japanese food, the present gel enables efficient and affective intake of milk and dairy products with high nutrients and functionality, by arranging a milk-relataed processed food to have Japanese flavors and by providing it as part of Japanese food, In addition, depending on the contents of a meal, the milk-related processed food of the praesent invention can be used as a substitute of staple food.

[0014]

Furthermore, the present invention enables =2fficient intake of whey proteins, in particular E-lacteglobulin, and it iz also possible to cbtain their nutritional physiological effects. [CO1o]

Arcording to the manufacturing method of the present invention, since the present gel hardly aggregates even after heat sterilization, an after-fermentation type manuiaciuring step may be adopted. Inaddition, when lactic acid fermentation is adopted in the present invention, formation of a smooth gel ig possible by gradual decrease in pH, and refrigeration stability of the gel is increased. [Brief Description of Drawings]

[0016] [Fig. 1] Figure 1 is a diagram showing influences of whey powder cn fermentabillity (43°C, 0-6 hours) of edible gel. [Fig. 2] Figure 2 is a diagram showing influences of whey powder on refrigeration preservability (37C, (0-16 davs) of edible gel. [Fig. 3) Figure 3 is a photograph showing chavacterisitiics of coloring and shaping of edible g=i, [Description of Embodiments]

[0017]

One aspect of the present invention relates to an edible gel of a whey protein, in particular, a whey prectein comprising a high concentration of P-lactogiobulin {3-L3), and to a drink and food product comprising the same.

In the present specification, % means weight 2 (w/w).

[0018]

Edible gel of whey protein and drink and food products comprising the same

The edible gel of the present invention may be a gel comprising a certain amount of protein to maintain the gel, and the amount of total protein comprised in the raw ingredients is 2.5-14%, preferably 3-11%, more preferably 3.5-9%. A solid component other than the whey protein may be contained; however, it igs preferable that the proportion (content) of the whey protein is high.

[0019] “Whey” is a water-soluble component, for examples, that remaining when fats, casein, and fat-soluble vitaming are removed frowmmilk; and "whey protein” includes the following: whey protein concentrate (WPCC) obtained by concentration of major proteins of a whey with ultrafiltration (UF) method, etc., then drying; defatted WPC (low fat and high protein) cbtained by removing fats from a whey with microfiltration (MF) method or centrifugation method, then concentration by UF method and drying: whey protein isclate (WPI) obtained by selective fractionation of major proteins of a whey by lon exchange resin and gel filtration, then drying; desalted whey obtained by desalting a whey with nanofiltration (WEF) method or electrodialysis, then drying; mineral-concentrateaed whey, c-lactalubomin {o—1LAG and

B-lactoclobulin {(3-LGY, etc. ocbtainedby precipitation of mineral components derived from a whey, then concentration by centrifugation.

[0020]

The edible gel of the present invention comprises a high concentration of B-lactoegleobulin., When the proportion of casein, w-lactalubmin and peptide in the gel increases, the geal tends to have milk smell and unpleasant taste; when the concentration of

B-lactoclobulin increases, the gel tends To have increased transparency and clearer flavor {tasteless and odoriass).

The amount of B~lacteglobulin contained in raw ingredients iz, preferably 2-10%, more preferably 2.5-8%, and even more preferably 3-7%. In addition, the amount of R-lactogiobulin contained in the total protein of raw ingredients 1s, preferably

T0-100%, more preferably 7H0-1040%, and even more preferably go~100%.

[0021]

The solid content of the edible gel of the present invention in raw ingredients 1s, in order to maintain appropriate texture, preferably 3~15%, more preferably 2.5-12%, and even mors preferably 4-10%. The ash content contained in raw ingredients is preferably 0.011%, more preferably $.1-0.5%.

[0022]

The adible gel of the present invention may have strength sufficient Lo maintain the gal form: 1t has breaking strength of preferably 40-500 oo, more preferably 45-400 go, even mors preferably 50-300 og. In addition, the gel can have a fairly high

PH value even in the acidic range; it has a pH value of preferably 5.0-6.0, more preferably 5.2-4.0, even more praferably 5.56.0.

[0023]

The edible gel of the present invention is translucent or white in color, without a milk smell, and is close to tasteless and odoriess. The colior of the gal of the present invention with superessad turbidity {clcoudiness,; 2TC, } can ba measuraed/evaluated by, for example, IL value of color difference {lightness index L*). Without limitation, the L value of the pressnt invention ig prefarabliy 20-70, more preferably 53-28, and even more preferably 55-6hH.

[0024]

The edible gel of the present invention has various kinds of application, as compared to conventional gel-like foods of whey protein. For example, the edible gel canbemixedwith other food, or can be eaten in combination with other food; in addition, the edible gel itself may be eaten as-is or together with condiments, etc. In this cage, especially Japanese condiments such as soy sauce, miso and ponzu sauce may be appropriately used. In addition, sweeteners such as sugar and granulated sugar may be added as necessary.

[0025]

Furthermore, its color arrangement is easy, and since it has appropriate breaking strength, the gel may be processed into gel-like foods with various shapes and colors. For example, the gel may be mixed with various kinds of colorant, or eaten in combination with them. The gel may be eaten together with a food containing natural pigments, In this case, the gel may be appropriately used as a colorful decoration.

[0026]

Evaluation of flavors of the edible gel of the present invention and drink and food products comprising the same may be determined by a sensory test, etc. For example, as an analytical sensory evaluation, discrimination-type tests such as two-point discrimination method, three-point discrimination method, and ranking method may be used. In addition, description-type tests such as scoring method and profiling method may also be used, and quantitative descriptive analysis method {QDA) may also be used for the evaluation.

[0027]

The edible gel of the present invention and drink and food products comprising the same may be manufactured by a manufacturing method of the present invention described below, and by methods described in Examples.

[0028]

One aspect of the present invention relates to a method of manufacturing an edible gel of whey protein, comprising a high concentration of whey protein, in particular (B-lactoglobhul:in (2-15), and a drink and food product comprising the same. The manuiacturing method of the present invention may comprise the foliowing steps, but the invention is not limited thereto,

[0029]

Raw ingredient blending step

In the raw ingredient blending step, raw ingredients of the edible gel of the present invention are blended. In the present invention, major raw ingredients include whey extract such as a whey protein and whey protein concentrate, etc., and preferably, f-lactoglobulin and/or a whey protein comprising a high content nf B-lactoglobulin are blended. Multiple kinds of these may be used simultanecusly, and they may be appropriately combined depending on the purpose.

[0030]

Pp-lactoglicbulin and a whey protein comprising a high content of B-lactoglobulin are obtained, for example, by selective separation from whey. Such a separation method includes ion exchange chromatography, gel filtration, uitrafiltration, igoelactric point separation method, coprecipitation with polvelectrolyte, saliting-oul, separation by temperature treatment, etc., and some are disclosed in JP A 561-268138, JP A S63-39545 and others.

[0031]

In addition, as raw ingredients, P2~lactoglobulin itself and/or commercially available WPC and WPI having a high content of R-lactogliobuliin may be used. For examples, ALACEN WPI 835 {Fonterray may be used. As a whey protein, those having a

E-lactoglobulin content of preferably 70-100%, more preferably

ThH-100%, and even more preferably 30-100% are used.

[0032]

As other raw ingredients, in addition to water and fermentation starters, whey powder, lactose, o-iactaliubmin, cageln, etc. may be added without limitation. In addition to these, food products may be added separately from the gel components.

In one emicodiment of the present invention, raw ingredients other than water and fermentation starters consist only of components derived from whey.

[0033]

In the manufacturing method of the present invention, the amount of the total protein blended in raw ingredients may be any amount that can maintain a gel; preferably, it is blended in the raw ingredients at 2.5-14%, more preferably 3-11%, and even more preferably 3.5-9%. In addition, sclid components other than the whey protein may be contained: however, it is preferakle that the proportion (content) of the whey protein is high.

[0034]

In the manufacturing method of the present invention, the raw ingredients comprise a high concentration of f~lactoeglobulin,

When the proportion of casein, a-lactalubmin and peptide in the raw ingredients increases, the gel tends to have 2 milk smell and unplesasant taste; when the concentration of (-lactoglobulin increases, the gel tends Lo have increased transparency and clear flavor (tasteless and odorless).

The amcunt of PB-lactoglobulin contained in the vaw ingredients 1s, preferably 2-1i0%, more preferabliv 2.5-8%, and even more preferably 3-7%. In addition, the amount of

E-lactoglobulin contained in the total protein of the raw ingredients iz, preferably 70-100%, more preferably 75-100%, and even nore preferably 80-100%.

[0035]

In the manufacturing method of the present invention, the solid content in the raw ingredients is preferably 22-15%, mora praferably 2.5-12%, and even more praferably 4-10%, When the ash content 1a low, the gel hardly coagulates after heat treatment: therafors, the ash content contained in the raw ingredisnts 1s praferably $,01-1%, more preferably 0.1-0.5%.

Bach of the raw ingredients ig mixed, susgended and drasclved.

[0036]

Heating step

In the heating step, a mixture of raw ingredients obtained in the raw ingredient blending step is heat-treated. As a result, not only properties of protein change, but also raw ingredients are sterilized.

In the manufacturing method of the present invention, the temperature in the heating step is such that the gel formation is not suppressed while effects such as sterilization can be obtained; it is preferably 80-150°C, more preferably 80-120°C, even more preferably 80-100°C. The preferable heating time is appropriately determined depending on the heating temperature, and 1t is preferably 1 second to 5 minutes, more preferably 5 seconds to 5 minutes, even more preferably 1 minute to 5 minutes; but it is not particularly limited thereto. In addition, in the case of high temperature, it may be a time period to reach such temperature.

[0037]

After heat treatment, the mixture is cooled to a level that allows addition of a microorganism required for the fermentation step. It iscooledtopreferably 30-50°C, more preferably 35-45°C, even more preferably 40-45°C, but it is not limited thereto.

[0038]

Fermenting step

In the manufacturing method of the present invention, fermentation by amicroorganism can be utilized. Fermenting step is preferably carried out by a microorganism that produce acid, and specifically, it is lactic acid fermentation by a lactic acid bacterium.

[0039]

In the manufacturing method of the present invention, fermenting step is initiated bymixing a starter, preferably after heating step. As the starter, starters generally used in the production of fermented milk may be used, and a starter mixture may ke used. The microorganism that can be used in the present invention includes a lactic acid bacterium and a pifidobacterium,

and one or more kinds of these may be contained.

[0040]

Examples of lactic acid bacteria of The present invention preferacly include, out are not limited to, Lactobacillus,

Streptococous, Enterococcus, Lachtococous, FPediccoccowus, and

Leuconostoc, Preferable examples include Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactcbacilius gasseri,

Lactcraciilus casei, Lactococcus lactis, Lactococcus cramcrls,

Streprtococous thermophilus and the like. Lactobacillus bulgaricus and Streptococcus thermophilus are preferred. [C041]

Examples of pifidobacteria of the present invention include, but are not limited fo, Bifidobacterium bifidum, Bifidobacterium longum, Bifideobacterium Burebe, Bifidobacterium infantis,

Pifidobacterium catenulatumn, Bifidobacterium adolescentis,

Bifidobacterium psaudolongum, ata,

[0042]

The amount of a starter may be an amount that enables fermentation, and is not particularly limited; preferably, the amount is adjusted and added such that the number of the bacterium in the raw ingredients including water becomes approximately 10°-107 CFU/mL. Furthermcres, the addition of a starter can be performed according to, for example, methods used in producing farmented will, and frozen concentrates and high density cultures of a microorganism {e.g., a lactic acid bacterium) may be usad.

[0043]

In the production method of the pregent invention, fermentation conditions such as fermentation temperature can be adjusted by considering the kind of the microorganism added To the raw ingredients. For example, when a lactic acid bacterium ig used, the fermentation temperature canbe maintained at 30-500, preferably at 35-45°C, and more preferably at 40-457C.

Fermentation time may be adjusted in accordancs with starters and fermentation temperature, and when the fermentation temperaturs is 235~-45°0, fermentation time iz 3-7 hours: when the fermentation temperature 1s 40-45°C, fermentation time 1s 3-% hours.

[0044]

It iz preferable that formation of edible gals of the present invention ia carried out in a gradual manner; due to gradual decrease in pH by fermentation, a smooth gel can be formed.

Moreover, since 1% can be adjusted to a fairly high pH valua even within the acidic range, it 1s possible to produce a gel with reduced acidity. For example, in the case of lactic acid fermentation, pH of the gel formation process is preferably 5.0-6.0, more preferably 5.,2-6.0, and even more preferably 5.5-6.0. [C045]

In one embodiment of the present invention, a whey powder may be blended in raw ingredients. By the addition of a whey powder, fermentation with a microorganism, in particular with a lactic acid bacterium, can be carried cut efficientiv even within a short time, and fermentation time and refrigeration presayrvability can be controlled. Whey powder to be blended may be set as appropriate depending on conditions of fermentation process; 1t 1s blended in the raw ingredients at 0.2-1.0%, preferably 0.3-0.7%, and even more prefevabkly 0.35-0.5%.

[0046]

Incidentally, the term “whey powder” used in the present specification encompasses the following: as defined in tha

Ministerial Ordinance on Milk and Milk products Concerning

Compositional Standards, etc., the product which is obtained from the whey that has been produced either by fermenting milk with lactic acid bacteria, or by the addition of enzymes or acid to milk and then removing almost all the water and reducing to gowder. [Go47]

In one embodiment of the present invention, similar to the method of manufacturing hard yogurt, Tafter-fermentaticon” may b= appropriately used, wherein raw ingredients are filled in a container then fermentation is carvied out. Accordingly, it is poasible to use a manufacturing process by after-fermentation of fermented milk, as it is. Meanwhile, depending on the purpose, "pre-fermentation® may be used, wharein farmentedmaterials after fermentation are filled in 2 container,

[0048]

The present invention is described in detail with reference to the following examples; however, the present invention is not limited to each example. [Example]

[0049]

In the raw materials, in addition to WPC (Hilmar 8800,

Hilmar Cheese Company), WPI (Lacprodan DI 9224, Arla Foods) and

WPI (ALACEN WPI 895, I'onterra), as well as a~-lactalulbmin (Daviscao

Foods International, Inc.) and f-lactogliobulin {(Davisco Foods

International, Tnc.} were used as the whey protein. [C050]

WPC (Hilmar 8800, Hilmar Cheese Company) has a protein content of 78%, wherein f-lactoglobulin is contained in said protein in a proportion of 23%, and o-lactalubmin ig contained in said protein in a proportion of approximately 7h%. WPI {Lacprodan DI S224, Arla Foods) has a protein content of 87%,

wherein p-lactoglobulin is contained in said protein in a proportion of 47%, and o-lactaiuvbmin is contained in sald protein in a proportion of approximately 50%. WPI (ALACEN WPI 895,

Fonterra) hag a protein content of 90%, wherein f-~lactoglichulin 1s contained in sald protein din a proportion of 80%, and o-lactalubmin is contained in sald protein in a propoertiocn of approximately 20%.

[0051]

In addition, the o-lactalubmin {Davisco Foods

International, Inc.) has a protein content of 90% or more, wherein o-lactalubmin and B-lacteglcolbulin are contalinad in said protein in a progortion of 24% or more and less than b%, resgectively.

The B-lactoglobulin {Davigsco Foods International, Inc.) has a protein content of 90% or more, wherein o-iactalubmin and f~lactoolobulin are contained in said protein in a proportion of less than 52% and 20% or move, rvegpectively.

[0052]

As other raw ingredients, lactose (Leprino Foods Company), a whey powder (lactose content of 75-80%; whey powder from Meiji

Dairies Corporation) and lactic acid bacteria {Lactobacillus bulgaricus and Streptococcus thermophilus isclated from Meiji

Bulgaria Yogurt, Meiji Dairies Corporation) were used,

[0053] Example 1

Influences of kind of WPC and WPI on the flavor of edible gel

Regarding each of the sample numbers (sample numbers: 1-1, 1-2 and 1-3), milk-related processed foods {edible gels) was produced with the composition of raw ingredients listed in Table 1.

Raw ingredients of each sample {excluding lactic acid bacteria) were prepared in accordance with the composition listed in Table 1. [Table 1]

Table 1. Influences of the kind of WPC and WPI on the flavor of the milk~related processed foods

Sample number (1-1) (1-2) (1-3)

WPI (Hilmar 8800} [kgl 5.77

WPI (Lacprcdan DI 9224) [kal 5.17

WPI (ALACEN WPI 895) [kg] 5.00

Whey powder [kg] 0.30 0.30 0.30

Frozen concentrate of lactic acid bacteria [kg] 0.15 0.15 0.15

Water [kg] 93.78 94.38 94.55

Total protein fwt%] 4,54 4.54 4.54

B-LG concentration fwt%] 1.04 2.12 3.60

Proportion of B-LG in total protein wt] 22.8 46.6 79.3 (percentage)

Clear flavor x X o [C054]

After preparing and dissolving the raw ingredients {excluding lactic acid bacteria), each of themwas heat sterilized at 95°C for 5 minutes. After heating, the raw ingredients were 4 1 + i oo 2: 1 - : ER i : ! : Ty EI cooled to 40-457C, to which lactic acid bacteria (Lactobacilius bulgaricus and Streptococcus thermophilus izclated from Meili : : CLs Co . Co Cn ASAT

Bulgaria Yogurt, Meiji Dairies Corporation) were added at 107-10

CFU/mi, then they were filled inte containers of various shapes.

After filling, the containers were transferred Lo a constant temperature box and fermentation was carried out at 43°C for 3 hours. After fermentation, obtained gels were cooled to 85°C in a refrigerator and stored for more than 7 davs. [G0b5]

For the gel of each sample number, sensory evaluation (5 expert panels) was performed; as a result, even when the amount of protein of each sample is almost identical, flavor differs depending on the kind of whey protein. Among them, with respsact to the gels of sample No. 1-3 that have the highest B-lactoglobulin content, milk smell is suppressed and clear flavor was obtained.

Here, only when all the Db expert panels gave positive evaluation {clear flavor with suppressed milk amell)y in each of the sensory evaluation criteria, “oY mark was given in the table,

[0056] Example 2

Influences of the proportion of B~lactoglobulin {3-LGY in total protein on the flavor of edible gel

Similar to the method of Example 1, regarding each samplis number (Sample Nos. 2-1, 2-2, 2-3, 2-4 and 2-5), milk-related processed foods {edible gels) were manufactured in acoordance with the composition of raw ingreadients listed in Table 2. [Table 2]

Table 2, Influences of the proportion of (3-LG on the flavor of the milk-related processed foods

Sample number (2-1) (2-2) (2-3) (2-4) (2-5) a-lactalubmin (rew ingredient) fkal 3.00 2.25 1.50 0.75 0.00

B-lactegliobulin {raw [kg] 0.00 0.75 1.50 2.25 3.00 ingredient)

Whey powder [kal 0.30 0.30 0.30 0.30 0.30

Frozen concentrate of lactic [kal 0.15 0.15 0.15 0.15 0.15 acld bacteria

Water fkgl 96.55 86.55 86.55 06.55 086.55 (Total) fkg] 100.0 106.0 100.0 100.0 100.0

Total protein [wt] 2.99 2.99 2.99 2.99 2.99 -LG concentration [wt] 0.00 0.75 1.47 2.21 2.93

Proportion of B-LG in total [wt%] 0.0 25.0 49.0 74.0 98.0 protein (percentage)

Clear flavor A A x C 0 od - 5.46 5.30 5.28 5.21

Measured value of color L - 76.95 71.10 64.50 57.70 difference a - -1.8% -1.%97 -1.90 -1.69 b - ~-3.43 -5.70 -~1.69 -9.60 [C0571

For the gel of each sample number, sensory evaluation (5 expert panels) was performed; as a result, clear flavor was obtained for the gels having 74% or more of the proportion (percentage) of B-lacteoglobulin in the total protein of raw ingredients (Sample Nos. 2-4 and 2-5). Cn the other hand, clear flavor was not obtained for the gels having a low proportion

(percentage) of f~lactoglobulin in the total protein (Sample Nos. 2-1, 2-2 and 2-3}. In addition, color differences {IL values, a value, b value} of the gels chtained were measured using a spectral colorimeter, color analyzer TC1800J {Tokyo Denshoku Co. ,

Lid.y.

[0058]

Results of further detailed sensory evaluation and visual evaluation are shown in Table 3. [Table 21]

Table 3. Influences of the proportion of B-LG on visual evaluation and sensory evaluation of the milk-related processed foods

Sample No. Visual evaluation and sensory evaluation (2-13 Cloudy, gel is not formed, unpleasant taste 1s noticed. (2-2) White gel 1s slightly formed, unpleasant taste is noticed. (2-3) White soft gel is formed, unpleasant taste is noticed. (2-4) Translucent gel is formed, almost no unpleazant taste is noticed. (2-5) Translucent gel is formed, almost tasteless and odorless.

[0059]

Results of the sensory evaluation and visual evaluation show that, as the proportion (percentage) of f~lactoglinbulin in the total protein increases, the level of unpleasant taste decreases and the flavor of the gel approaches tasteless and odorless, and furthermore, cloudiness of the gel decreases and trangiucent gal is formed. On the other hand, as the proportion of w-lactalubmin increases, the gel becomes cloudy and tends to have more unpleasant taste.

[0060] Example 3

Influences of the proportion of PF-lactoglobulin {2-13} in total protein on properties

Similiar to the method of Example 1, regarding each sample numcayr (Sample Nos, 3-1, 3-2, 3-3, 2-4 and 3-5), milk-related processed foods {edible gels) were manufactured in accordance with the composition of raw ingredients ligted in Table 4. [Table 4]

Table 4. Infiuences of pB-LG concentration on the flavor of the milk~related processed foods

Sample number (3-1) (3-2) (3-3) (3-4) (3-5)

WPI (ALACEN WPI 895) tka] 1.00 3.00 5.00 7.00 9.00

Whey powder Fkgl 0.30 0.30 0.30 0.30 0.30

Frozen concentrate of lactic [kal 0.15 0.15 0.15 0.15 0.15 acid bacteria

Water fkgl 98.55 96.55 94.55 92.55 90.55 (Total) fkg] 100.0 100.0 100.0 100.0 100.0

Tctal protein concentration [wt] C.94 2.74 4.54 5.34 8.14

B-LG concentration [wt%] c.72 2.1¢ 3.60 5.04 6.48

Proportion of B-LG in total [wt%] 76.6 78.8 79.3 79.5 79.6 protein (percentage)

Breaking strength [9] 0.0 41.0 107.6 216.7 306.1

Clear flavor pd 0 o O O

[0061]

For the gel of each sample number, breaking strength test and sensory evaluation (5 expert panslis) were performed: as a result, clear flavor was obtained for the gels having 2.16% or more of the R-lactoglobulin concentration in the entire gel {Sample Nos. 3-2, 3-3, 3-4 and 3-5). In addition, these gels have an appropriate hardness of 41.0 g or more,

Inthe breaking strenglh test, a texture analyzer TA XT Plug {Stablie Micro Svatems, Ltd.) was used and measurement was carried

Lo TaDLie MLOOO o¥3Tems, LTA. Was used and measurement was Carried cut with P5/S probe. [C062] [oN | ~ £0 Tag et Ty . de oy I ear A sor] gat — denny 1

Results of further detailed sensory evaluation and visual evaluation are shown in Table 5. [Table 5b]

Table 5. Influences of B-LG concentration on visual evaluation and sensory evaluation of the milk-related processed foods

Sample No. Visual evaluation and sensory evaluation (3-1) Cloudy, gel is not formed, unpleasant taste is noticed. (3-2) Translucent and soft gel is formed, almost tasteless and odorless. (3-3) Translucent gel is formed, almost tasteless and odorless.

(3-4) Translucent and hard gel is formed, almost no unpleasant taste is noticed. (3-5) Tranglucent and hard gel is formed, almost no unplisasant taste is noticed,

[0063]

Results of the sensory evaluation and visual evaluation show that, in agreement with the results of Example 2, as the concentration of B-lactoglichulin in the total protein of raw ingredients increases, the level of unpleasant taste decreases and the flavor of the gel approaches tasteless and odoriess, and furthermore, cloudiness of the gel decreases and transiucent gel is formed,

[0064] Example 4

Influences of whey powder on the fermentability in formation of edible gel

Similar to the method of Example 1, regarding each sample number (Sample Nos. 4-1, 4-2, 4-3, 4-4, 4-5, 4-6, 4-7, 4-8 and 4-3 milk-reiated processed foods (edible gels) Ware manufactured in accordance with the composition of raw ingredients listed in Table 6. In addition, changes in pH with time in each sample were investigated, and results are shown in

Tables & and Fig. 1. [Table 6]

0 oO ~~ oo ow 0iolo ola SY 0 WN ~~ lo) oY I~ o DO OD Nf | 0) «+ joo © oN — oN GO = i ° ° ° ° le) » CD » . ° ° a . « « o SHO O OO los jw WO OO WO WO 0 0 wo ~— [ORES 0 .

Oo, ~My Oo Own wio|o Ole ND < ™ on ~ wlo © OS wl soy ~~] QO I~ «i ON r~ 0 HN i. i se ew sled] eo iO e ss . o oo

D Sn 0 oo lols oir OO On = <p <p - hd NH — - 9 ~jo © Own DO ON OW NN — O > [= x0 oO a ~lo © © wi ef] +» Joram ~~ WO 00) + i . . . . sl . of ~~ . . . . . . . . & THO NO DO Nols nie WOO On <p <p sos = ~~ SNH g o

Hl ~~ © On Doi ni W 0 i o ™ aN @ Oo OO oH wl «Jo wl oO SE sp — ~~ LO o 2 ce eo a steal «0 loo ese ee . . .

Fs! Zio oo mio |s mir WO © WO nn Ly <r =u

ON ao 0 4 ~~ oO ow Oo oo oN UO wn <r WO LO [} — HO 0 OO NY} ef Oe SY OO NH 0 = Nl & ° 0 SL ce so oo del 0 JI ve ee ° . . . 5 ° lho ooo POs oni WO WOW LO Lo 0 10 8 ] ov 4 Lo > ©

Q J i~lo oo ow lols olm FCO OM) I~ Wo Oo ol 1 £ SAT Io 0m © 0} on Wo OY OO Ww wo wn ™ = ood ee sa dl oo dle © a a a . . o ° 4 Gg iio oO oo lols mir WO WO WO WO Te) Te) 0 LO)

Oo 4 |e © o Q, u ¢ a = ~ID © On niole oln WOON NN w <p ~N 9 0 OHIO © Ot en WO. 3 OO ay © © 0 4 [SE ale] oo oleh oe a se . ° °

Yq mo : “ © 0 on Pi~looc ow jo l— ow 0 OO — 0 i a — Fe © ~1 «jw wi SY OY os ™ [&N Cl 3 se ae sll + dy | a see BN PO a nw Iolo o oo los mir WO WO WO WO 0 0 0 ao ON © 0 — C

OQ ow

TL oo ow Nolo Ofo WO o — ow a pT oo wl J wl Joy oy OY ® opt oy oy oO Bol » . « « NE) ° ol CS ° a » . . ° ° ° - wn Tin ooo stlo|< mj WOO WO RO WO LO OO + Q OY fe 8 © 4 0 + — — em mf — a Q ooh mo OV} Thjoe oe foe & 2M MiMle pip o O Zoos se a WY ss IN ee ee ow cL MMM HY DDH nn nn = d —_ SR RM MC MMO MM MM vo o Lac aa ale oo aa £ o c = LO nn

EE o Cc locoocom- on O0n oo

Go A [6] + a . © ° ° @ 2 2 a - - . . oO —4 4 Ly OND 0) SPS sn nO -— —~ o «© + So a og 0 - = og ® a» © oY © ogly O owe oo Dow C o|3 a = ol © 4 Soe BD 9 Boyle “0 C Dia S40 : ofa Bom Cosi ell i “op AEE oO Sly Of

Hoo 4 ov S ole al “ Elz wu OT wal? old

Ho ~ 20m oo od on ola a8

EB Onl 2 HL nn 4 Eile oi offs 0

OC

[0065]

It was chown that, by blending a whey powder in raw ingredients, fermentability of lactic acid fermentation changes and the decreasing rate cf pHalso changes. Compared to the sample (Sample No. 4-1) inwhich neither whey powder nor lactose is added, the samples in which whey powder alone is added (Sample Nos. 4-2, 4-3, 4-4, 4-5, 4-6, 4-7 and 4-8; 0-3.0% of whey powder) showed more effective progress of lactic acid fermentation than the sample in which lactose alone is added (Sample No. 4-9; 3.6% lactose). In addition, the fermentability was shown to be dependent on the concentration of a whey powder.

[0006]

Furthermore, influences of blending a whey powder on the refrigeration preservability of gels were investigated; results are shown in Table 7 and Fig. 2. [Table 7]

= w

Oo = i 3 j — oC © + [SO pa On tu} il . © — niesies a $d Per . : He oe v0 {= no mo cf HB © o foc on L i O Ee Oo YC i \ i 2 i ay ° ¢ 0 DO wl . Qo | —ila ole GC ~~ ul = i ~~ << <> oy nl i. = ff ed {oo ©. [BEY : QO Po fan i ' Te) © i

Uy \ foo oD i y OY LO el

HO zo ooo CS = @ on | = _-l . Le

Fond ro i NED ef vf Sd

Gu | SEE 0 oh 2 TC i Sa oy fr yee

Led s § om 1 B = 5 i o 9 zie eo oy

Q a | O > 10 | i nL i 1 SS od oi i

Te bho i 21 Te

Ee [aed oe oo: . | lw 3100 i @ = i Oy . Ho ’ 0 A fe DO | mio lo = 0 i S| + ofr 4 io FE HS 0) ’ 0 fp . . — He ~~ i

Hor | TS) of AREA

J Ci i Pe { Le ee i $ f~ fo — i io = <I 0 | YO oo o on = Ne — lo a ao (Zw J , ol « ie

A = | oO cj 3 NOY oO On [&} = i i | . oN y oi a : col ol Be oo | Sal TOT Ld : &L | i Ly Lo o si 1 Ee {~~ i yO ; | o | 0

DoD ie oa 19) i a +7 fap . oe nicole i

SB HP “ I £

Q i ! | Jie Or

Ww | 0 oO | > 3 i = N i Sy oc w | 8 + i a0 {feo Co + -

Ud 43 | : CH | c oo in oo + i DO oo i

Poi a oo EN Y- @ o ~ 3 Pee 3 c < | ole Off = ES i - EE Sd 1a 210 91S hr

Lg RE EER Ia | Q Sle odo Tl

Q 3 Oo < D5 5 81820 2 9 vo | 2 5 £ 0 i+ Sos TG en 4 Per, Oo wo I ole o Moa i

BH Pein 3 owe 0 |e Slo ErE

PEE (EHO 7 5 oly ood 2 {fe oO ole on i i Boon a, 0 wn i Of i Jas

[0067]

The results shown in Table 7 and Fig. 2 demonstrate that when a low concentration ¢f whey powder (e.g., 0.3-0.5%) is blended, the decreasing rate of pH under refrigeration storage (0-16 dave) can be reduced compared to the case of addition of lactose, and the stability of pH of the gel under refrigeration storage can be adjusted.

[0068] Example 5

Influences of heating temperature on the properties of edible gel

Regarding each sample number {Sample Noes. 5-1, 5-2, 5-3,

S=4, 5-5 and 5-6), dairy products {edible gels) were manufactured with a method similar to that in Example 1 except that samples with the compozition listed in Table § were heat-sterilized at 50-130°C {for 5 min <r the time to reach the temperature). [Table 8]

Table 8. Influences of heating (sterilization) conditions on the properties of the milk-related processed foods

Sample number (5-11 (5-2) (5-3) (5-43 {5-5} {5-6}

WPI (ALACEN [kal 5.00 5.00 5.00 5.00 5.00 5.00

WPI 8295)

Whey powder Fkgl 0.30 0.30 0.30 0.30 0.30 0.30

Frozen L kal 0.15 0.15 0.15 0.15 0.15 0.15 concentrate of lactic acid bacteria

Water fkal 94.55 94.55 94.55 94.55 94.55 94.55 (Total) [kg] 100.0 100.0 100.0 100.0 100.0 100.0

Total protein [wt%] 4.54 4.54 4.54 4.54 4.54 4.54 concentratio n

E-LG [wi%] 3.60 3.60 3.60 3.60 3.60 3.60 concentratio n

Proportion of [wt] 78.3 79.3 75.3 79.3 75.3 79.3

B~LG in total protein

Heating [°C] 50 65 80 95 110 130 temperature

Heating time [min] 5 5 5 5 Until Time to reach reach the the temp. temp.

Breaking [9] G O 48.7 107.6 115.3 102.4 strength

[0069]

Results of Table 8 show that in the case of heating . a Nn ON oo - - - - i : - - - - temperature of 80~1307C {Sample Nos. 5-3, 5-4, 5-5 and 5-6}, gels with appropriates hardness were obtained, and the hardest gel was sn oa] war ne be be Beem Een de a ve ben pave oN pms den em Sor NO - ede Ey ma By ty ve ohtained with the heating temperature of 11070, On the other hand, in the case of insufficient heating temperature (Sample Nos. 5-1 and 2-23, sufficient gel formation was not observed under this condition.

[0070] Example 6

Evaluation of compatibility of edible gel with flavor of Japanese food

Similar to the method of Example 1, regarding each sample number {Sample Noa. &-1, 6-2, 6-3, and &-4), milk-rvelated processed foods {edible gels) were manufactured in accordance with the composition of raw ingredients listed in Table 3.

Compatibility of flavors with Japanese condiments and food materials was investigated (oH experi panels), and results are shown in Table 9. Here, oniy when all the b expert panels gave positive evaluation (evaluation of good compatibility of fiavor) in the sensory evaluation, “oo” mark was given in the table. [Table 9]

Table 9. Evaluation of compatibility of flavor of the milk-related processed foods with Japanese food

Sample number (6-1) { (6-2) | (6-3) | (6-4)

WPI (ALACN WPI 895) 5.00 15.00 15.00 {5.00 0.300.530 [0.30 0.30

Frozen concentrate of kg 0.15 {0.15 {0.15 {0.15 lactic acid bacteria 100.0 1100.01100.0 1100.0

Total protein wt 14.54 14.54 14.54 14.54

B-LG concentration 3.60 13.60 13.60 |3.60

Proportion of $-1G in total | wt% 79.3 179.3 179.3 179.3 protein i i

Compatibility of the

Nori : : fo tsukudani i

[0071]

When the gels were ingested in combination with soy sauce, miso, ponzu sauce (citrus flavored and soy sauce based sauce) or

Nori tsukudani (laver simmered in soy sauce, and sugar and/or mirin etc.), their compatibility was good in any cases. In addition, since the gels have appropriate hardness and transparency, it was easy to add various colors and to process them inte various shapes (Fig. 3). [Industrial Applicability]

[0072]

The present invention relates to a dairy product using whey and a manufacturing method therecf, and the present invention contributes to food industries by providing unique dairy products.

Claims

[Claims]

1. An edible gel comprising B-lactoglcbulin, wherein the R-lactoglobulin ig blended in a proportion of 70-100 wt% in the total protein of raw ingredients.

2. The edible gel according to Claim 1, wherein the B-lactoglobulin is blended in a proportion of 2-10 wt% in the raw ingredients.

3. The edible gel according to Claim 1 or 2, wherein the breaking strength is 40-500 4g.

4, The edible gel according to any one of Claims 1 to 3, wherein the pH is 5.0-6.0.

5. The edible gel according to any one of Claims 1 to 4, which is translucent and/or tasteless and odorless.

6. A method of manufacturing an edible gel, comprising: a raw-ingredient blending step, wherein (-lactoglobulin is blended in a proportion of 70-100 wt% in the total protein of raw ingredients, a heating step after said raw-ingredient blending step, a fermentation step by a microorganism after said heating step.

7. The method according to Claim 6, wherein the heating step is carried out at 80-150°C.

8. The method according to Claim 6 or 7, wherein the fermentation step is lactic acid fermentation, and the gel is formed at pH of 5.0~6.0.

9. The method according to any one of Claims © to 8, wherein in the raw-ingredient blending step, 0.2-1.0 wts of a whey powder is further blended in the raw ingredients.

10. The method according to any one of Claims 6 to 9, wherein the fermentation step is carried out by after-fermentation.

11. An edible gel manufactured by the method according to any 4 4 = 4 one of Claims ¢ to 10.

12. A drink and food product comprising the edible gel according I ] C J : to any one of Claims 1 to 5 and 11.