WO2014017525A1 - 低脂肪または無脂肪の気泡含有乳化物 - Google Patents

低脂肪または無脂肪の気泡含有乳化物 Download PDF

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Publication number
WO2014017525A1
WO2014017525A1 PCT/JP2013/070014 JP2013070014W WO2014017525A1 WO 2014017525 A1 WO2014017525 A1 WO 2014017525A1 JP 2013070014 W JP2013070014 W JP 2013070014W WO 2014017525 A1 WO2014017525 A1 WO 2014017525A1
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Prior art keywords
fat
whey protein
containing emulsion
low
weight
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PCT/JP2013/070014
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English (en)
French (fr)
Japanese (ja)
Inventor
和典 柏木
愛和 土江
幸三 大久保
由佳 金谷
智子 市場
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株式会社明治
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Priority to JP2014526966A priority Critical patent/JP6301252B2/ja
Priority to SG11201500497QA priority patent/SG11201500497QA/en
Priority to CN201380039178.0A priority patent/CN104582502B/zh
Priority to HK15110656.7A priority patent/HK1209595B/xx
Publication of WO2014017525A1 publication Critical patent/WO2014017525A1/ja
Priority to IN603DEN2015 priority patent/IN2015DN00603A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C21/00—Whey; Whey preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/46—Aerated, foamed, cellular or porous products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/02—Foamed, gas-expanded or cellular products

Definitions

  • the present invention relates to a low-fat or non-fat bubble-containing emulsion comprising whey protein aggregates and a method for producing the same.
  • ice creams containing these stabilizers and emulsifiers sometimes have artificial flavors and textures derived from stabilizers and emulsifiers, such as poor melting in the mouth and causing bitterness.
  • Patent Document 1 Japanese Patent Application Laid-Open No. 08-107759
  • ice creams using the heat-denatured whey protein as a tissue stabilizer and a method for producing the same are disclosed.
  • the ice creams exemplified in this document contain 12% milk fat, and no study has been made on a bubble-containing emulsion having a small amount of fat.
  • Patent Document 2 discloses a method of preparing a frozen dessert by adding a whey protein concentrate (WPC) to a fat-free ice cream mix containing a stabilizer and an emulsifier. ing.
  • WPC whey protein concentrate
  • Patent Document 3 discloses that a whey protein concentrate is heated and slowly acidified using at least one selected from the group consisting of lactic acid bacteria, yeast and gluconolactone. Discloses a non-fat ice cream using a whey sour gel and a method for producing the same. Furthermore, Japanese Patent Publication No. 07-110204 (Patent Document 4) describes a method for producing ice creams using a frozen gel obtained by freezing after heating a whey protein concentrate. However, in these methods, it is essential to add stabilizers and emulsifiers, so the ice creams obtained by these methods leave artificial flavors and textures derived from the stabilizers and emulsifiers. .
  • the method of adding the whey protein concentrate is not suitable for efficient continuous production because thickening occurs during heat sterilization, and scorching to the sterilizer and piping internal pressure are increased. Furthermore, since the method using the whey sour gel or the frozen gel requires a fermentation step or a freezing step, there is a concern that the manufacturing method becomes complicated.
  • Patent Document 5 JP-T 06-509475 discloses that dried fine-particle protein spherical aggregates can serve as a fat substitute.
  • a bubble-containing emulsion such as ice cream, and the overrun characteristics of the bubble-containing emulsion having a small amount of fat are not described at all.
  • whey proteins that have undergone various processing in this way, but low-fat or non-fat bubble-containing emulsions with low fat content that can ensure high overrun without the addition of emulsifiers and stabilizers. Is not described at all.
  • the present inventors as processed whey protein, have been known as a commercially available product of whey protein concentrate and dry particulate protein aggregate (diameter: about 0.1-3.
  • the present inventors have now obtained a 50% average particle size of 2 to 10 ⁇ m, which is obtained by processing that has not been conventionally known, that is, a process in which a whey protein solution is subjected to heat treatment and mechanical shearing simultaneously.
  • a whey protein solution is subjected to heat treatment and mechanical shearing simultaneously.
  • the whey protein aggregate comprising the particles is added to a low-fat ice cream mix, a high overrun is ensured without adding conventionally required stabilizers and emulsifiers.
  • the final product can maintain shape retention, and as a result, it succeeded in producing low-fat or non-fat ice creams having good flavor and texture.
  • the whey protein aggregate did not cause thickening in the heat sterilization process, and succeeded in efficient continuous production of ice creams.
  • the present invention is based on these findings.
  • an object of the present invention is to provide a low-fat or non-fat bubble-containing emulsion that ensures a high overrun and that has a good flavor and texture without substantially using a stabilizer or an emulsifier. To do.
  • the low-fat or non-fat bubble-containing emulsion of the present invention is obtained by subjecting a whey protein solution to a heat treatment and a mechanical shearing treatment at the same time, and a 50% average particle size.
  • a whey protein aggregate comprising particles having a diameter of 2 to 10 ⁇ m is included as a fat substitute.
  • the heat treatment condition is 75 to 85 ° C. for 5 to 10 minutes as the preparation condition of the whey protein aggregate described above.
  • the solid content concentration contained in the whey protein solution is 5 to 20% by weight.
  • the bubble-containing emulsion is a food.
  • the aforementioned food is one selected from the group consisting of ice creams, ice confectionery, frozen yogurt, whipped cream, margarine, spread, and whipped soft cheese.
  • whey protein aggregation comprising particles having a 50% average particle size of 2 to 10 ⁇ m obtained by subjecting a whey protein solution to heat treatment and mechanical shearing simultaneously. Mix things with water, There is provided a process for producing a low-fat or non-fat bubble-containing emulsion comprising stirring the mixture to form bubbles.
  • whey protein aggregation comprising particles having a 50% average particle diameter of 2 to 10 ⁇ m obtained by subjecting a whey protein solution to heat treatment and mechanical shearing simultaneously. Mix things with water, There is provided a process for producing low-fat or non-fat ice cream, ice confectionery or frozen yogurt comprising stirring and freezing the mixture to form bubbles.
  • the temperature at which the bubbles are formed is ⁇ 2.5 ° C. or lower.
  • the whey protein aggregate is used as a fat substitute without being dried in the production method described above.
  • the present invention it is possible to ensure high overrun and maintain shape retention as a final product in a bubble-containing emulsion having a small amount of fat without substantially using a stabilizer or an emulsifier. It is possible to provide a low-fat or non-fat foam-containing emulsion having a texture, and a method for producing the same. Moreover, since the whey protein aggregate used for this invention does not cause a viscosity increase also in a heat sterilization process, it can provide the efficient continuous production method of a bubble containing emulsion.
  • the whey protein aggregate of the present invention is prepared by a simple treatment consisting mainly of natural food raw materials and simultaneously subjected to a heat treatment and a mechanical shearing treatment without using a pH adjuster or the like, it is stable. It can be provided as a product with a high natural image substantially free of other synthetic additives as well as agents and emulsifiers.
  • FIG. 1 shows a schematic diagram of the rotating part of a homomixer (TKHOMO MIXER MARKII Model 2.5, manufactured by Primix).
  • FIG. 2 is a graph showing the overrun characteristics (OR%) of fat-free ice creams containing (added) the whey protein aggregate (MP) described in Example 2 (1).
  • FIG. 3 is a graph showing the overrun characteristics of fat-free ice creams formulated with various concentrations of MP described in Example 2 (1).
  • FIG. 4 is a graph showing the overrun characteristics of fat-free ice creams formulated with various types of whey proteins described in Example 2 (2).
  • FIG. 1 shows a schematic diagram of the rotating part of a homomixer (TKHOMO MIXER MARKII Model 2.5, manufactured by Primix).
  • FIG. 2 is a graph showing the overrun characteristics (OR%) of fat-free ice creams containing (added) the whey protein aggregate (MP) described in Example 2 (1).
  • FIG. 3 is a graph showing the over
  • FIG. 5 is a graph showing the overrun characteristics of fat-free ice creams containing MPs containing non-fat milk solids (SNF) described in Example 2 (3) at various concentrations.
  • FIG. 6 is a graph showing the overrun characteristics of fat-free ice creams formulated with MPs prepared at various pH as described in Example 2 (4).
  • FIG. 7 is a graph showing the overrun characteristics of low fat ice creams formulated with various concentrations of the whey protein aggregate (MP) described in Example 3.
  • FIG. 8 is a photograph showing the results of a solubility test of low-fat or non-fat ice creams formulated with whey protein aggregate (MP) described in Example 4.
  • FIG. 9 is a graph showing the results of a heat resistance comparison test of ice cream mixes (mixed liquids) containing various types of whey proteins described in Example 6.
  • Low-fat or non-fat bubble-containing emulsion of the present invention is a 50% average particle obtained by subjecting a whey protein solution to heat treatment and mechanical shearing simultaneously.
  • a whey protein aggregate comprising particles having a diameter of 2 to 10 ⁇ m is included as a fat substitute.
  • the whey protein solution used in the present invention is obtained by mixing and dissolving and / or dispersing a whey protein concentrate in water.
  • the water may be replaced with milk containing a lot of water or other dairy products, or these may be used together.
  • the fat content of the actually obtained whey protein aggregate can be adjusted to be small. Skim milk is preferred.
  • Whey protein concentrate means a whey protein concentrate concentrated to a predetermined designed concentration by membrane treatment or the like, also called whey protein concentrate.
  • WPC Whey protein concentrate
  • examples of the WPC used in the present invention include cheese whey-derived WPC, lactic acid whey-derived WPC, and the like, and the origin and protein content (concentration) are not particularly limited.
  • a purified whey protein (WPI) having a higher degree of purification may be used instead of WPC. These may be produced according to a conventional method or may be commercially available products.
  • the composition of the components of the whey protein concentrate may vary depending on the whey raw materials, products, and preparation methods.
  • the fat content is 5% by weight or less, preferably 3% by weight or less in that the final product (final product) of the present invention is a low-fat or non-fat bubble-containing emulsion. More preferably, the composition of the component is 1% by weight or less.
  • the lactose content in the WPC has a function of suppressing the formation of whey protein particles, so that the lactose content is 90% by weight or less, preferably 80% by weight or less, more preferably 70% by weight. % Composition.
  • the WPC used in the present invention includes, for example, WPC that has been desalted after the protein content is concentrated to 34% by weight of the whole (hereinafter also referred to as “WPC34”). It is not limited to.
  • whey protein solution in the step of mixing and dissolving and / or dispersing whey protein concentrate (WPC) in water, in order to increase the dissolution efficiency and / or dispersion efficiency of the mixture of WPC and water, You may attach
  • the whey protein solution used in the present invention is a dairy product containing whey protein before concentration of whey protein, such as whey powder (whey powder), non-powdered liquid or pasty whey, or concentration. Whey may be used.
  • the solid content concentration in the whey protein solution for example, the protein content (concentration) and the lactose content were adjusted so as to correspond to skim milk powder and spray-dried, and the protein was 34 wt% and the lactose was 55 wt%.
  • % Of WPC powder (WPC34) 5-20% by weight can be applied, preferably 7-20% by weight, more preferably 7-18% by weight, even more preferably 8-18% by weight, even more preferably 9 to 18% by weight.
  • solid content means components other than water contained in a whey protein solution, and specifically means a milk component.
  • the milk component is composed of non-fat milk solids (SNF) and fat.
  • the solid content used in the present invention is a fat content of 5% by weight or less, preferably 3% by weight, in that the final product (final product) of the present invention is a low-fat or non-fat bubble-containing emulsion.
  • the composition of the component of 1% by weight or less is more preferable.
  • the solid content concentration is 25% by weight or more, whey protein aggregates may not be obtained (non-aggregation), or the 50% average particle size of the particles contained in the actually obtained whey protein aggregates tends to be small.
  • the protein content (concentration) in the whey protein solution is 0.5 to 20% by weight, preferably 1 to 10% by weight, more preferably 2.5 to 6.5% by weight, and still more preferably. It is 3 to 6% by weight, still more preferably 1 to 5% by weight.
  • the protein content may be calculated based on, for example, known information, or may be calculated by measuring by a known or conventional method such as the Kjeldahl method.
  • the ratio of the protein content (concentration) to the lactose content (concentration) in the whey protein solution is preferably 1 to 9: 9 to 1, more preferably 2 to 6: 8 to 4.
  • the content of lactose may be calculated based on, for example, known information, or may be calculated by measuring according to a known or conventional method such as liquid chromatography or an enzyme kit.
  • a higher ratio of protein content than lactose results in a lower yield of whey protein aggregates per unit, whereas a higher ratio of lactose content than protein content results in whey protein aggregates. The agglomeration tends to occur rapidly.
  • the heat treatment used in the present invention is not particularly limited as long as it can be performed simultaneously with the mechanical shearing treatment, and a general heat treatment apparatus used in food processing technology can be used.
  • a general heat treatment apparatus used in food processing technology examples include a jacketed tank, a plate heat exchanger, a tube heat exchanger, a scraping heat exchanger, a steam injection heating device, and an energizing heating device. It is done.
  • the temperature for the heat treatment can be 55 ° C. or higher, preferably 55 ° C. to 100 ° C., more preferably 70 to 90 ° C., still more preferably 75 to 85 ° C., and still more preferably 75 to 80 ° C.
  • For the heat treatment time for example, 5 to 20 minutes can be applied at a heat treatment temperature of 75 to 85 ° C., preferably 5 to 15 minutes, more preferably 5 to 10 minutes.
  • the mechanical shearing treatment used in the present invention is not particularly limited as long as it is a method capable of shearing simultaneously with the heat treatment, and a general mechanical shearing device used in food processing technology can be used.
  • a general mechanical shearing device used in food processing technology examples include a turbo mixer (manufactured by Scanima) and a homomixer (manufactured by Primics).
  • TK HOMO MIXER MARKII Model 2.5, manufactured by Primix the rotational speed (TK HOMO MIXER MARKII Model 2.5, manufactured by Primix)
  • the rotational speed 100 to 10,000 rpm can be applied, preferably 200 to 8000 rpm, more preferably 250 to 5000 rpm.
  • the rotational speeds of the homomixer are 100 to 10,000 rpm, 200 to 8000 rpm, and 250 to 5000 rpm, respectively, to 1.9 to 190 Pa, 3.7 to 150 Pa, and 4.7 to 94 Pa in terms of shear force (shear stress). Equivalent to. That is, 1.9 to 190 Pa can be applied to the shearing force of the mechanical shearing treatment, preferably 3.7 to 150 Pa, and more preferably 4.7 to 94 Pa.
  • the shearing force of mechanical shearing processing varies greatly depending on the type (model) of the shearing device actually used and the setting of its capability (operating conditions), those skilled in the art appropriately change the model and operating conditions. By doing so, the effect of the present invention may be obtained.
  • “attached simultaneously” means that the heat treatment and the mechanical shearing treatment are performed simultaneously.
  • the “whey protein aggregate” is an aggregate of particles mainly composed of whey protein, which is obtained by simultaneously subjecting the whey protein solution to the heat treatment and the mechanical shearing treatment. It means that the 50% average particle diameter of the particles is 2 to 10 ⁇ m.
  • the 50% average particle diameter can be measured using a particle size distribution measuring apparatus based on the laser diffraction / scattering method.
  • the 50% average particle size can be measured easily and inexpensively, and is highly versatile.
  • a laser diffraction scattering method particle size distribution measuring device LS230 manufactured by Beckman Coulter
  • a laser diffraction particle size distribution measuring device It is preferable to use the SALD-2001 system (manufactured by Shimadzu Corporation).
  • the “50% average particle size” means a particle size of 50% as an integrated value in the result of the particle size distribution of the dispersion measured using a particle size distribution measuring apparatus based on the laser diffraction / scattering method. Specifically, it means the particle diameter at the point where 50% of the total number of particles is reached by adding the number of particles (number) from the smallest particle size in the particle size distribution.
  • the 50% average particle diameter is sometimes referred to as the average fat globule diameter in dairy products such as milk and milk drinks.
  • “50% average particle diameter” is referred to as the average fat globule diameter. Expression is also included as meaning.
  • the whey protein aggregate used in the present invention contains many particles having a particle size of 1 ⁇ m or less, the overrun stability of the actually obtained bubble-containing emulsion is poor and the shape retention cannot be maintained.
  • Such a whey protein aggregate in which the 50% average particle diameter of such particles is 2 to 10 ⁇ m can be obtained, for example, by subjecting a whey protein solution to heat treatment at 75 to 85 ° C. and mechanical shear treatment in 5 to 10 minutes. It can prepare by attaching
  • a homomixer TK HOMO MIXER MARKII Model 2.5, manufactured by Primix Co., Ltd.
  • the whey protein solution is heat-treated at 75 to 85 ° C. and a machine with a rotational speed of 100 to 10,000 rpm.
  • the pH of the whey protein solution is preferably adjusted in the range of 5.5 to 7, and more preferably adjusted in the range of 6 to 7. That is, such a whey protein aggregate is desirably prepared in a neutral range of pH.
  • the whey protein aggregate used in the present invention may remain in a liquid state, may be a liquid or gel concentrated by a vacuum evaporation method or a freeze concentration method, and is dried by a spray drying method or a freeze drying method.
  • the powder may be in the form of powder, and its shape and properties are not particularly limited. However, in such a whey protein aggregate, it is desirable to keep the liquid containing water derived from the whey protein solution without drying the aggregate (for example, spray drying or freeze drying).
  • the whey protein aggregate used in the present invention can be used as a fat substitute.
  • the “fat substitute” means one having a fat-like function. As a function like fat, for example, to ensure a high overrun and maintain the shape retention of the product, to give a good texture peculiar to fat, or to a good taste peculiar to fat, i.e. raw The effect of texture and flavor generally assumed to be included in fat is included, such as imparting a rich feeling resembling a cream.
  • the fat substitute of this invention may have a function higher than the function which the original fat has. That is, the fat substitute of the present invention can also be used as a foaming agent, a shape retention stabilizer, a flavor improving agent, and the like.
  • a high overrun means that it exhibits an overrun characteristic at a certain time during which bubbles are formed, particularly at the start-up, that is comparable or greater than that of a bubble-containing emulsion having a normal fat content.
  • ice creams have an overrun characteristic equal to or greater than that of ordinary ice cream having a fat content of 8.0% or more, that is, in a freezer for producing ice cream (eg, ⁇ 20 ° C.).
  • a freezer for producing ice cream eg, ⁇ 20 ° C.
  • OR becomes 15% or more after 60 minutes and OR becomes 20% or more after 120 minutes.
  • maintaining the shape retention of the product means that the bubbles of the product can be stably maintained over a long period of time.
  • the “bubble-containing emulsion” is not theoretically limited, but the dispersion medium is water or oil, and instead of fat-derived fat globules around the bubbles, whey protein aggregates are formed.
  • the dispersion medium is water or oil, and instead of fat-derived fat globules around the bubbles, whey protein aggregates are formed.
  • enclosing particles it means an emulsion containing air bubbles that ensures an overrun state.
  • a foamable oil-in-water emulsion or a foamable water-in-oil emulsion Sometimes it is.
  • the bubble-containing emulsion of the present invention is a food product.
  • Specific examples include ice creams, ice confectionery, frozen yogurt, whipped cream, whipped dessert, margarine, spread, and whipped soft cheese, preferably ice creams, ice confectionery, whipped cream, whipped dessert. .
  • ice creams means milk or foods produced using these as raw materials, or milk or those made as main raw materials and frozen while forming bubbles in the raw material liquid. It generally means that the solid content (milk component) is contained at 3.0% by weight or more, but it is needless to say that those similar to this are also included.
  • ice dessert refers to something other than ice cream, such as a sugar solution or other foods mixed with it, frozen while forming bubbles in the raw material solution, or edible ice, This means that sugar solution or other foods are mixed in and frozen again while forming bubbles in the raw material solution, and it is meant to be edible in a frozen state.
  • frozen yogurt means a frozen dessert made mainly of yogurt as a material other than ice cream.
  • whipped cream includes milk protein, and a part of or all of milk fat is replaced with fat or oil other than milk fat (for example, vegetable oil). , Means whipped physical properties.
  • whipped dessert includes milk protein, and a part or all of milk fat is solidified with a gelling agent or the like, which is replaced with fat or oil other than milk fat (for example, vegetable oil or fat). It means milk-based desserts such as milk pudding and whipped.
  • margarine refers to what is generally or industrially referred to as margarine and margarine-like foods similar to margarine.
  • the term “spread” refers to what is commonly referred to as a spread in the industry or a spread-like food similar to a spread.
  • “whipped type soft cheese” means cheese that has improved texture by including bubbles in soft cheeses, and cheese-like food.
  • the term “low-fat or non-fat bubble-containing emulsion” means a bubble-containing emulsion in which the fat content in a normal bubble-containing emulsion is reduced or the fat content is almost zero. To do.
  • the specific fat content (concentration) varies depending on the type of the bubble-containing emulsion.
  • the fat content of the low-fat bubble-containing emulsion is the fat content including milk fat relative to the bubble-containing emulsion
  • 0.5 to 5% by weight can be applied, preferably 0.5 to 3% by weight, more preferably 0.5 to 1.5% by weight
  • the fat content of the fat-free foam-containing emulsion includes: Less than 0.5% by weight can be applied to the foam-containing emulsion as the fat content including milk fat.
  • the fat content of the low-fat foam-containing emulsion can be 0.5 to 30% by weight, preferably 0, as the fat content including milk fat, relative to the foam-containing emulsion.
  • the fat content of the non-fat foam-containing emulsion is the fat content including milk fat relative to the foam-containing emulsion. Less than 0.5% by weight is applicable.
  • the fat content of the low-fat foam-containing emulsion can be 0.5 to 5% by weight, preferably 0, as the fat content including milk fat, with respect to the foam-containing emulsion. 0.5 to 3% by weight, more preferably 0.5 to 1.5% by weight, and less than 0.5% by weight can be applied to the fat content of the non-fat foam-containing emulsion.
  • the fat content of the low-fat foam-containing emulsion can be 0.5 to 60% by weight, preferably 0.5 to 40% by weight, more preferably 0.5 to 20% by weight. Yes, less than 0.5% by weight can be applied to the fat content of the non-fat foam-containing emulsion.
  • the fat content of the low-fat bubble-containing emulsion can be 0.5 to 60% by weight, preferably 0.5 to 40% by weight, more preferably 0.5 to 20% by weight. Yes, less than 0.5% by weight can be applied to the fat content of the non-fat foam-containing emulsion.
  • the fat content of the low-fat foam-containing emulsion can be 0.5 to 20% by weight, preferably 0.5 to 10% by weight, more preferably 0.5 to 5%.
  • the fat content of the non-fat bubble-containing emulsion is less than 0.5% by weight.
  • the foam-containing emulsion of the present invention is selected from milk or other dairy products, sugars, sweetened egg yolks, fragrances, salts (for example, salt), crystalline cellulose, fats and oils, if necessary, in addition to whey protein aggregates One kind or two or more kinds may be further included.
  • the milk or other dairy product used in the present invention is not particularly limited as long as the foam-containing emulsion can be adjusted to a desired fat content (concentration).
  • the milk or other dairy product used in the present invention is preferably, for example, defatted concentrated milk, non-sugar defatted condensed milk, sweetened defatted condensed milk, defatted powdered milk, in that the fat content of the foam-containing emulsion can be reduced.
  • Skim milk obtained by defatting part or all of milk fat content such as low-fat milk and non-fat milk, and more preferably defatted concentrated milk and defatted milk powder. And these may be used individually by 1 type and may be used in combination of 2 or more type.
  • the saccharide used in the present invention is not particularly limited as long as it is a saccharide generally used in the food field.
  • the sugars used in the present invention are preferably sugar, starch syrup, and powdered koji, for example, because they can impart a good flavor and body feeling. And these may be used individually by 1 type and may be used in combination of 2 or more type.
  • the oil and fat used in the present invention is not particularly limited as long as the bubble-containing emulsion can be adjusted to a desired fat content (concentration).
  • the fats and oils used in the present invention are preferably, for example, vegetable fats and oils in that the fat content of the bubble-containing emulsion can be reduced.
  • the low-fat or non-fat foam-containing emulsion of the present invention is prepared by mixing whey protein aggregates with water and optionally milk or other dairy products, sugars, sweetened egg yolks, flavors and pigments. It is obtained by mixing with one or more of the above, and stirring the mixture to form bubbles. That is, according to one aspect of the present invention, the method for producing a low-fat or non-fat foam-containing emulsion of the present invention is obtained by subjecting a whey protein concentrate to heat treatment and mechanical shearing simultaneously. A whey protein aggregate comprising particles having a 50% average particle size of 2 to 10 ⁇ m, which is mixed with water, and the mixture is stirred to form bubbles. In the method for producing a low-fat or non-fat bubble-containing emulsion of the present invention, whey protein aggregates can be used as a fat substitute.
  • the low-fat or non-fat bubble-containing emulsion produced by such a method is substantially free of stabilizers and emulsifiers.
  • substantially free of stabilizers and emulsifiers and “no need to use stabilizers and emulsifiers substantially” are the amounts (effective amounts) of the respective stabilizers and emulsifiers. ) Means not added or not contained.
  • the water for mixing the whey protein aggregate used in the present invention is not particularly required if the whey protein aggregate itself contains sufficient water as a solution, and can be substituted with milk or other dairy products containing a large amount of water. Or they may be used in combination.
  • the addition concentration of the whey protein aggregate to the bubble-containing emulsion of the present invention is preferably 0.5 to 10% by weight, more preferably 1 to 5% by weight in terms of dry powder.
  • “stirring to form bubbles” means that the mixture of whey protein concentrate is foamed (whipped) by applying shearing force.
  • the freezer for ice cream manufacture represented by the whip mixer, the continuous whipper, the ice creamer, the batch freezer, etc. are mentioned, for example.
  • the method for producing a low-fat or non-fat foam-containing emulsion of the present invention may be prepared by mixing, heating, melting, filtering, homogenizing, heat sterilizing, cooling, freezing, aging, etc., as necessary.
  • the process applicable when manufacturing a containing emulsion may further be included.
  • the method for producing a low-fat or non-fat foam-containing emulsion of the present invention is used as a fat substitute in the production process without drying whey protein aggregates.
  • “without drying” means that the whey protein aggregate obtained from the whey protein solution is dried from the whey protein solution without being subjected to a drying treatment by a spray drying method or a freeze drying method. It is meant to be used in a state including.
  • the water-containing whey protein aggregate obtained by this method can adjust the actually obtained low-fat or non-fat bubble-containing emulsion to better physical properties than the dried whey protein aggregate. .
  • the method for producing low-fat or non-fat ice cream, ice confectionery or frozen yogurt according to the present invention comprises subjecting a whey protein concentrate to heat treatment and mechanical shearing simultaneously.
  • a whey protein aggregate comprising particles with a 50% average particle size of 2-10 ⁇ m obtained is mixed with water and the mixture is stirred and frozen to form bubbles.
  • the temperature at which the bubbles are formed is ⁇ 2.5 ° C. or lower in that a desired overrun can be secured.
  • the method for producing low-fat or non-fat ice cream of the present invention comprises mixing whey protein aggregates with water, dissolving the mixture with warming and / or dispersing, and then filtering. And then homogenizing and heat sterilizing followed by aging and stirring and freezing (also referred to as freezing) the mixture to form bubbles.
  • Example 1 Preparation (production) of whey protein aggregates (1) Examination of preparation conditions for whey protein aggregates (lab scale) The preparation conditions of whey protein aggregates were examined.
  • the whey protein solution is subjected to mechanical shearing at 4000 rpm using the stirring function of the homomixer while continuing heating until the temperature reaches 75 ° C. did.
  • mechanical shearing treatment was continued at 75 ° C. for 5 minutes to heat and aggregate the whey protein.
  • mechanical shearing treatment was continued at 4000 rpm, and cooling was continued until 40 ° C. was reached to obtain a whey protein aggregate (MP, heated shear liquid) (Sample 1).
  • the obtained whey protein aggregates were checked for aggregability, and the 50% average particle size of the particles contained in the whey protein aggregates was measured.
  • the 50% average particle size was measured using a particle size distribution analyzer LS230 (manufactured by Beckman Coulter). Specifically, from an actually obtained graph of particle size distribution, an integrated value with a particle size of 50% (50% particle size) was calculated. The results are shown in Table 1.
  • the content of WPC34 (solid content concentration: 97% by weight) is adjusted so that the solid content concentration of the whey protein solution is the concentration shown in Table 1, and if necessary, a pH adjuster (hydrochloric acid or potassium hydroxide aqueous solution) is added.
  • a whey protein aggregate (MP) was prepared according to the same method as above except that the pH of the whey protein solution was adjusted to 6.3 (samples 2 to 5). These whey protein aggregates thus obtained were confirmed for aggregability, and the 50% average particle size of the particles contained in these aggregates was measured. The results are shown in Table 1.
  • shearing force (shear stress) is calculated by calculating the shear rate [m / s] from the rotational speed [rpm] and the stirring blade length of the homomixer using the following formula 2, and the shear rate, gap, liquid viscosity, was calculated using the following formula 3.
  • shear stress is calculated by calculating the shear rate [m / s] from the rotational speed [rpm] and the stirring blade length of the homomixer using the following formula 2, and the shear rate, gap, liquid viscosity, was calculated using the following formula 3.
  • Table 2 shows the results of homomixer rotation speed and shear stress.
  • the heat treatment is stopped, and the mechanical shearing process is continued at 2500 rpm until cooling to 40 ° C. or less. After reaching 40 ° C., the mechanical shearing process is stopped, and whey protein aggregates (MP , Heated shear liquid).
  • the 50% average particle diameter of the particles contained in the obtained whey protein aggregate was 3 ⁇ m.
  • Example 2 Overrun characteristics of fat-free ice creams (1) Content (concentration) of whey protein aggregates and overrun characteristics Ice creams were prepared according to a conventional method with the formulations shown in Tables 3 and 4. Specifically, the raw materials are mixed and dissolved (dispersed) at 65 to 70 ° C. to prepare a mixed solution, which is filtered (40 mesh filter, manufactured by Iwai Kikai Kogyo Co., Ltd.) and homogeneous at 65 to 70 ° C. (First stage: 100 kg / cm 3 , second stage: 50 kg / cm 3 ), sterilized by holding at 85 to 90 ° C. for 15 to 30 seconds, and then cooled to 10 ° C. or lower. The obtained sterilizing solution (mixed solution) was aged at 10 ° C. or lower (eg, stirred and held), and then frozen at -3 to ⁇ 6 ° C. (eg, stirred and frozen).
  • a mixed solution which is filtered (40 mesh filter, manufactured by Iwai K
  • Example 1 (2) the one obtained in Example 1 (2) (50% average particle size: 3 ⁇ m) was used.
  • the solid content concentration of the whey protein aggregate was 17.3% by weight (non-fat milk solid content: 17.1% by weight, fat content: 0.2% by weight), and the protein content was 6.0% by weight.
  • Non-fat concentrated milk obtained from Meiji Co., Ltd.
  • non-fat milk solid content: 33% by weight, protein: 11.6% by weight is blended (added) so that the total protein content in each example is equivalent did.
  • overrun (OR) is the time that has elapsed since freezing when the volume of raw milk (ice cream mix) before freezing using a batch freezer (eg, Daito Food Machinery Co., Ltd.) is 0%.
  • the rate of increase in the volume of ice cream was calculated as an index. The results are shown in FIG. 2 and FIG.
  • Example 2 Whey protein types and overrun characteristics Ice creams were produced according to the method of Example 2 (1) with the formulation shown in Table 5.
  • the whey protein concentrate used was the WPC 34 (untreated WPC 34, protein: 34% by weight) before the heat treatment and mechanical shearing treatment used in Example 1.
  • a commercially available product obtained from San-Ei Gen FFI Co., Ltd.
  • protein: 5.9% by weight was used for the Shinpress 100.
  • Example 3 Ice cream was produced according to the method of Example 2 (1) with the concentration of non-fat milk solids (SNF) and the overrun characteristics shown in Table 6.
  • SNF non-fat milk solids
  • Example 1 (2) was used for the whey protein aggregate.
  • skim concentrated milk protein: 11.6% by weight was used as a source of non-fat milk solids.
  • Example 2 (4) Raw milk (ice cream mix) pH and overrun characteristics
  • the ingredients in Table 7 are mixed and formulated, and citric acid is added to these raw milk (mixed liquid, mixed liquid, ice cream mix).
  • the pH was adjusted to 4, 5 and 6 by addition. Ice creams were produced according to the method of Example 2 (1) using these raw milks having pHs of 4, 5, and 6.
  • Example 1 (2) was used for the whey protein aggregate.
  • Ice creams were produced according to the method of Example 2 (1) with the average particle diameter of whey protein aggregates and the overrun characteristics shown in Table 8.
  • the whey protein aggregate 50% average particle size: 3 ⁇ m
  • the one obtained in Example 1 (2) was used.
  • the heat treatment at 75 ° C. after reaching 75 ° C. and the mechanical shear treatment holding time from 5 minutes. Except for extending to 10 minutes and changing the rotational speed of the mechanical shearing treatment from 2500 rpm to 4000 rpm, the one prepared by the method of Example 1 (2) was used.
  • Test Example 1 and Test Example 9 it was confirmed that the overrun characteristic was appropriate and good as compared with Comparative Example 1, and a texture equivalent to that of a conventional ice cream could be realized although it was fat-free.
  • Example 3 Overrun characteristics of low-fat ice creams
  • Low-fat ice creams were prepared according to the method of Example 2 (1) with the formulation shown in Table 9.
  • the whey protein concentrate used was the WPC 34 (untreated WPC 34, protein: 34% by weight) before the heat treatment and mechanical shearing treatment used in Example 1.
  • vegetable oil was used for the fat.
  • Example 4 Overrun stability of low-fat or non-fat ice creams (1) Overrun stability of low-fat or non-fat ice creams (overrun: 70%) Test Examples 1-3 of Example 2 (ie, fat-free ice creams (with MP) containing 30, 10 and 20 wt% whey protein aggregates (MP)) and Comparative Example 1 (ie, MP Non-fat (no-fat ice creams) and Test Examples 10-12 (ie, low-fat ice creams containing 10, 20, and 30 wt% MP) and Comparative Example 4 (ie Each ice cream was manufactured according to the method of Example 2 (1) with the formulation of low-fat ice creams without MP. At the time of freezing, each ice cream was set to have an overrun of 70%, and the ice cream was filled in a paper cup and cured at ⁇ 30 ° C. or lower.
  • Example 5 Sensory evaluation test of ice creams (1) Sensory evaluation test of low-fat ice creams i) Sensory evaluation test Ice creams were prepared according to the method of Example 2 (1) with the formulation shown in Table 10. Here, what was obtained in Example 1 (2) was used for the whey protein aggregate. At this time, the fat content of Test Example 13 was 1% by weight, and the fat content of Comparative Example 5 was 10% by weight. In addition, Comparative Example 5 was prepared so as to be equivalent to the solid content ratio of Test Example 13.
  • Example 2 Solubility test Ice creams were produced according to the method of Example 2 (1) with the formulation shown in Table 10. Here, what was obtained in Example 1 (2) was used for the whey protein aggregate.
  • the solubility of these obtained ice creams was evaluated.
  • the ice cream filled in the paper cup was adjusted to -18 ° C., then the paper cup was peeled off and left at room temperature (about 25 ° C.), and the state of dissolution was visually observed. .
  • Example 6 Heat resistance comparison test of raw material milk (ice cream mix) Ingredients of the raw materials (mixed solution, mixed solution, ice cream mix) were mixed and prepared according to the composition shown in Table 11, and small bottles (capacity) : About 20 ml), and then heated to 90 ° C. in an oil bath and held while shaking, and the time for the formation of aggregates as well as whey protein aggregates was confirmed by visual observation. The heat resistance was evaluated. Here, what was obtained in Example 1 (2) was used for the whey protein aggregate. The whey protein concentrate used was the WPC 34 (untreated WPC 34, protein: 34% by weight) before the heat treatment and mechanical shearing treatment used in Example 1. The results are shown in FIG.
  • Test Example 1 and Comparative Example 2 The heat resistance of Test Example 1 and Comparative Example 2 was evaluated according to the same method as above except that the pH of the raw milk (ice cream mix) was adjusted to 7. As a result, the same tendency results as in FIG. 9 were obtained for Test Example 1 and Comparative Example 2.
  • Test Example 1 and Comparative Example 2 The heat resistance of Test Example 1 and Comparative Example 2 was evaluated according to the same method as above except that the pH of the raw milk (ice cream mix) was adjusted to 6 or less. As a result, in both Test Example 1 and Comparative Example 2, the heat resistance was poor.

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WO2018174051A1 (ja) * 2017-03-22 2018-09-27 株式会社明治 微粒化ホエイたんぱく質及びその製造方法
WO2022189820A1 (en) * 2021-03-12 2022-09-15 General Mills, Inc. Stabilized frozen dairy products and mixes comprising denaturized whey protein
WO2023025935A1 (en) 2021-08-27 2023-03-02 Société des Produits Nestlé S.A. Aerated confectionery
WO2023025934A1 (en) 2021-08-27 2023-03-02 Société des Produits Nestlé S.A. Aerated confectionery
JP2024045721A (ja) * 2019-08-30 2024-04-02 雪印メグミルク株式会社 新規なホエイたんぱく質素材
WO2024180204A1 (en) 2023-03-01 2024-09-06 Société des Produits Nestlé S.A. Aerated confectionery
GB2633700A (en) * 2021-03-12 2025-03-19 Gen Mills Inc Stabilized frozen dairy products and mixes comprising denaturized protein
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WO2018174051A1 (ja) * 2017-03-22 2018-09-27 株式会社明治 微粒化ホエイたんぱく質及びその製造方法
JPWO2018174051A1 (ja) * 2017-03-22 2020-01-23 株式会社明治 微粒化ホエイたんぱく質及びその製造方法
JP7139312B2 (ja) 2017-03-22 2022-09-20 株式会社明治 微粒化ホエイたんぱく質及びその製造方法
JP2024045721A (ja) * 2019-08-30 2024-04-02 雪印メグミルク株式会社 新規なホエイたんぱく質素材
WO2022189820A1 (en) * 2021-03-12 2022-09-15 General Mills, Inc. Stabilized frozen dairy products and mixes comprising denaturized whey protein
GB2619678A (en) * 2021-03-12 2023-12-13 Gen Mills Inc Stabilized frozen dairy products and mixes comprising denaturized whey protein
GB2633700A (en) * 2021-03-12 2025-03-19 Gen Mills Inc Stabilized frozen dairy products and mixes comprising denaturized protein
GB2633699A (en) * 2021-03-12 2025-03-19 Gen Mills Inc Stabilized frozen dairy products and mixes comprising denaturized whey protein
WO2023025935A1 (en) 2021-08-27 2023-03-02 Société des Produits Nestlé S.A. Aerated confectionery
WO2023025934A1 (en) 2021-08-27 2023-03-02 Société des Produits Nestlé S.A. Aerated confectionery
WO2024180204A1 (en) 2023-03-01 2024-09-06 Société des Produits Nestlé S.A. Aerated confectionery

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