WO2015147238A1 - 乳様のなめらかさやコクを付与する組成物 - Google Patents

乳様のなめらかさやコクを付与する組成物 Download PDF

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Publication number
WO2015147238A1
WO2015147238A1 PCT/JP2015/059546 JP2015059546W WO2015147238A1 WO 2015147238 A1 WO2015147238 A1 WO 2015147238A1 JP 2015059546 W JP2015059546 W JP 2015059546W WO 2015147238 A1 WO2015147238 A1 WO 2015147238A1
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Prior art keywords
whey protein
vegetable oil
complex
milk
fat
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PCT/JP2015/059546
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English (en)
French (fr)
Japanese (ja)
Inventor
理世 山ノ下
わかば 岩崎
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味の素株式会社
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Application filed by 味の素株式会社 filed Critical 味の素株式会社
Priority to JP2016510516A priority Critical patent/JP6593323B2/ja
Priority to BR112016022020-0A priority patent/BR112016022020B1/pt
Priority to KR1020167029856A priority patent/KR102442739B1/ko
Publication of WO2015147238A1 publication Critical patent/WO2015147238A1/ja

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    • 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 THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/04—Whey; Whey preparations containing non-milk components as source of fats or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a composition that imparts milky smoothness and richness, and specifically to a lipid-protein complex composed of vegetable oil and whey protein.
  • Milk is used to give the soup smooth and cloudy, and the homogenized milk is dispersed with milk protein (mainly casein) attached around the milk fat (non-patented) Reference 1).
  • milk protein mainly casein
  • the milk fat raw material lacks a milk fat flavor, and powdered fats and oils are used as an alternative to milk fat.
  • powdered fats and oils do not give a milky fat-like smoothness or richness, although they give oily feeling.
  • Non-patent Document 1 and Patent Document 1 adsorbing milk protein (mainly casein) to fat globules of vegetable oils and fats, by imparting a cream-like flavor
  • Patent Document 2 adsorbing milk protein (mainly casein) to fat globules of vegetable oils and fats, by imparting a cream-like flavor
  • Patent Document 3 powdered fats and oils have been developed that attach casein and whey protein to vegetable oils and give a milk-like flavor
  • milk fat cream with excellent emulsification stability and good whipping properties and a method for producing the same have been developed through a raw milk homogenization process in which raw milk is homogenized, and the mass of casein relative to whey protein in the fat globule membrane A milk fat cream having a ratio of a certain value or less is disclosed (Patent Document 4).
  • the fat particles contained in raw milk are micronized, and the first raw milk (with a fat globule peak in the range of 0.4 ⁇ m to 0.6 ⁇ m) and the second raw milk (range of 1.0 ⁇ m to 1.4 ⁇ m)
  • an emulsion having a small fat globule diameter and an emulsion having a large fat globule diameter at an arbitrary ratio it has 1 to 2 fat globule peaks in a fat globule diameter range of 0.1 to 1.0 ⁇ m.
  • a method for producing emulsified fat having 1 or 2 fat globule peaks in the range of 1.5 to 2.5 ⁇ m fat globule diameter is known (Patent Document 2).
  • a technology is known that provides a fresh cream with a rich flavor, improved storage stability and improved whipping properties by mixing fresh creams having a median diameter of 2.6-4.0 ⁇ m and 0.5-2.5 ⁇ m (Patent Document 6). ).
  • An object of the present invention is to provide an oil / fat product made from vegetable oils and fats, which provides milky smoothness and richness, and a method for producing the same.
  • the present inventors have surprisingly found that a complex of vegetable oil and whey protein is surprisingly a new food material for imparting smoothness and richness equivalent to milk (raw milk). As a result, the present invention has been completed.
  • the present invention is as follows.
  • [1] A vegetable oil-whey protein complex formed by adsorbing whey protein on the surface of fat globules of vegetable oil.
  • [2] The complex according to [1], wherein the vegetable oil is palm oil.
  • [3] The composite according to [1] or [2], which is solid or powdery.
  • [4] The composite according to [1] or [2], which is emulsified in water.
  • Vegetable oil / fat-whey protein complex obtained by contacting fat globules of vegetable oil / fat with whey protein in an aqueous solvent at a weight ratio of vegetable oil / fat: whey protein of 1: 0.002-2.5 body.
  • a method for producing a vegetable oil / fat-whey protein complex comprising a step of bringing a whey protein into contact with fat globules of the vegetable oil / fat in an aqueous solvent.
  • the vegetable oil-whey protein complex of the present invention can impart smoothness and richness to dairy products in addition to the original flavor. Applicable foods are not limited to dairy products, and can easily impart flavor and texture to foods other than dairy products.
  • the vegetable oil / whey protein complex and the composition containing the same of the present invention are stable and have excellent storage stability as compared with milk, and are therefore excellent in stable supply of foodstuffs.
  • Vegetable fat / whey protein complex The vegetable fat / whey protein complex of the present invention (hereinafter sometimes simply referred to as complex) is formed by adsorbing whey protein on the surface of fat globules of vegetable fat / oil. .
  • vegetable oils and fats are plant-derived oils and fats excluding animal fats including milk fat.
  • vegetable oils and fats are palm oil, palm oil, palm kernel oil, corn oil, soybean oil, cottonseed oil, rice oil, safflower oil, sesame oil, olive oil, cocoa butter, Rapeseed oil is a suitable example. These vegetable fats and oils may be used alone or in combination. Palm oil is preferable because of easy handling.
  • the fat globule is a spherical substance emulsified with vegetable oil.
  • the fats and oils may be used as the vegetable fats and oils, or non-emulsified vegetable fats and oils may be emulsified to form fat globules.
  • the fat globules may contain an emulsifier.
  • emulsifier examples include glycerin fatty acid ester, glycerin organic acid fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, lecithin, gum arabic, starch and the like.
  • whey protein refers to a protein obtained by removing casein from milk protein, and may be classified as whey protein.
  • main protein of whey protein include lactalbumin and lactoglobulin.
  • whey protein, whey protein and whey powder are used synonymously unless otherwise specified.
  • whey protein those commercially available as whey protein can be used, and as a commercial product, whey protein may be 25% or more, and components other than whey protein such as lactose and ash May be included.
  • the complex of the present invention is composed of a fat globule of vegetable oil and fat and whey protein, and has a structure in which whey protein is adsorbed on the surface of the fat globule.
  • the structure of the vegetable oil / whey protein complex can be confirmed by observation with an electron microscope.
  • the size of the vegetable oil / whey protein complex is not particularly limited, and an average particle diameter range of 0.1 ⁇ m to several hundred ⁇ m is exemplified.
  • the average particle size of the vegetable oil / whey protein complex can be measured using a laser diffraction particle size distribution analyzer (SALD-3000S (SHIMADZU) or the like) and can be expressed as a median size.
  • the size of the composite of the present invention can be expressed by a particle size distribution in addition to the average particle size.
  • the particle size distribution of the composite of the present invention satisfies the following requirements.
  • the particle size distribution in the present invention can be obtained by measuring using a laser diffraction particle size distribution measuring apparatus. i) A peak is present in the range of (A): 0.1 ⁇ m to 1 ⁇ m and (B): 1.0 ⁇ m to 10 ⁇ m. That is, two peaks are shown (see, for example, FIG. 1). ii) In particular, a composite having a particle size distribution in the range (B) is more effective.
  • the complex of the present invention is preferably a vegetable oil-whey protein complex having a peak in the range (B) of 1.0 ⁇ m or more and 10 ⁇ m or less in the particle size distribution.
  • the complex of the present invention further comprises a vegetable oil-whey protein complex having a peak in the range (A) of 0.1 ⁇ m to 1 ⁇ m. preferable.
  • the method for measuring the particle size distribution of the composite of the present invention is obtained by laser diffraction particle size distribution measurement. Specifically, using a laser diffraction particle size distribution analyzer (Shimadzu Corporation, SALD-2200), the measurement conditions are refractive index 1.6-0.50i, solvent: water, and the average value after four measurements. And
  • the complex of the present invention is obtained by bringing vegetable oil and fat into contact with whey protein in an aqueous solvent. Therefore, the composite of the present invention may be in an emulsified state in water.
  • the composite of the present invention can be used by adding an appropriate amount at the production stage of the food, can be used by adding an appropriate amount to the manufactured food, or added at the time of eating the prepared food There is no particular limitation.
  • the complex of the present invention is obtained by bringing vegetable oil and whey protein into contact with each other in an aqueous solvent. If necessary, the complex is then subjected to a drying step to form a solid or powder. be able to.
  • the composite of the present invention in solid or powder form is convenient when mixed with a solid food material. In addition, handling is easy at the stage of distribution and storage.
  • the ratio between the vegetable oil and the whey protein constituting the complex of the present invention cannot be generally described because the surface area to be adsorbed differs depending on the average particle size of the fat globules, but the whey protein is not constant in the plant fat globule membrane. When adsorbed at a rate, it becomes smooth and rich. When the ratio exceeds a certain level, the body becomes weaker. For example, when the ratio of vegetable fat / oil to whey protein is 1: 0.002 to 0.23 by weight ratio of vegetable fat / fat: whey protein, the amount of whey protein adsorbed on the plant fat globule membrane is small, giving a weak body. And it is suitable when you want to give a light touch.
  • the whey protein covers the surface of the plant fat globule membrane, so that it is most effective for the purpose of imparting smoothness and richness. Conversely, if there is more whey protein that covers the fat globule membrane surface (weight ratio of vegetable oil and whey protein is more than 1: 0.43), the amount of whey protein that exists alone increases, and a certain smoothness is achieved. It is thought that the effect is less likely to be felt because the body becomes weaker while imparting the thickness. In fact, even if the whey protein alone is added to the soup, the richness of the soup is reduced without adding the richness as when the complex of the present invention is added.
  • the ratio of vegetable oil and whey protein in the complex is determined by the weight of the vegetable oil and fat used as the raw material and the weight of the whey protein in the complex (the weight of the protein in the raw material and the surface of the fat globule of the vegetable oil and fat.
  • the weight of the protein released in the aqueous solvent can be obtained from a known protein quantification method (for example, Kjeldahl method, combustion method, etc., and calculated from the difference).
  • the complex of the present invention can be obtained by contacting fat globules of vegetable fats and whey proteins in an aqueous solvent at a weight ratio of 1: 0.002 to 2.5 in the ratio of vegetable fats and whey proteins. .
  • the complex of the present invention is preferably formed by mixing fat globules of vegetable oil and fat and whey protein in water at a ratio of vegetable oil and fat to whey protein of 1: 0.002 to 2.5 by weight.
  • the complex can be provided as it is, that is, as a vegetable oil-whey protein complex emulsified in water.
  • a vegetable oil-whey protein complex emulsified in water By subjecting the vegetable oil-whey protein complex emulsified in water to a known concentration or drying step, it can be provided as a solid or powdery vegetable oil-whey protein complex.
  • the composite of the present invention may be in the form of a composition in combination with other components usually used as food ingredients.
  • the complex of the present invention or the composition containing the complex is useful as an additive for imparting flavor or texture to food.
  • the food is a food or milk material in which milk has been used, it is useful as an additive for imparting milky smoothness and richness to the food.
  • Milky smoothness and richness are flavors and textures derived from homogenized milk fat produced by milk (raw milk) itself or foods added with milk (raw milk).
  • the milky smoothness and richness in the present invention refers to a flavor and texture that feels like milk (raw milk) is contained in the mouth, unlike the flavor and texture derived from the raw vegetable oil.
  • the presence or absence of milky smoothness or richness can be determined by a sensory test by a specialized panelist.
  • the smoothness of the milk can be determined by the evaluation of the fact that there is no roughness, the fineness of the particles / texture, and the good taste.
  • the richness can be determined by evaluating the thickness of the medium to aftertaste (weight of fat feeling, spread, body feeling), richness of the content (solid feeling of milk protein, density feeling), and sustainability of flavor. .
  • the ratio of the complex contained in the composition of the present invention is not particularly limited as long as the object can be achieved. Usually, 0.001 to 99.999% by weight is exemplified, and 50 to 99.999% by weight is preferable because of easy handling.
  • the optional components contained in the composition of the present invention are not particularly limited as long as the purpose of imparting milky smoothness and richness can be achieved, and starch, sugar, thickener, stabilizer, flavor, coloring Materials, antioxidants, pH adjusters and the like.
  • the amount of these optional components is not particularly limited as long as the object of the present invention can be achieved.
  • the composite of the present invention can be used in combination with a fragrance.
  • a fragrance an aroma component of milk is preferable, and lactones such as ⁇ -nonalactone, ⁇ -decalactone, ⁇ -tetradecalactone, ⁇ -dodecalactone, ⁇ -dodecalactone, ⁇ -hexalactone, ⁇ -butyrolactone, 1- Ketones such as octene-one, 2-hexanone, 2-pentanone, nonanone, furaneol, maltol, carboxylic acids such as octanoic acid, nonanoic acid, decanoic acid, butyric acid, caproic acid, propionic acid, hexanal, butanal, heptanol, heptenal Aldehydes such as nonenal, 2,4-decadienal, 2,4-nonadienal, methional, 3-methylbutanoic acid and furfural, and sul
  • composition of the present invention can contain one or more of these fragrances in combination. Moreover, you may add these fragrance
  • the complex of the present invention may be used in combination with a milk material.
  • the amount of the milk material to be used is not particularly limited as long as the object of the present invention can be achieved.
  • the milk material include whole milk powder, skim milk powder, milk protein, butter, fresh cream, condensed milk, milk, milk drink, and dairy products.
  • the composition of the present invention can contain one or more of these milk materials in combination. Moreover, you may add these milk materials to a foodstuff separately from the composite_body
  • the timing of addition to the food may be at the same time as the complex of the present invention, before or after the complex of the present invention is added.
  • Step (1) emulsifying vegetable oil / fat
  • a known emulsifier and an emulsifying method are used before the following step (1).
  • the emulsification method include a homogenizer, a homomixer, a colloid mill, and an ultrasonic disperser, and homogenization treatment by heating and pressurization, but is not limited thereto.
  • a homogenization treatment is performed.
  • a method known per se may be used.
  • the aqueous solvent and the powdered vegetable oil may be stirred and mixed until they are uniformly dissolved or dispersed.
  • Step of contacting whey protein and fat globules of vegetable oil and fat in an aqueous solvent water is given as a representative example, and as long as the object of the present invention can be achieved, a pH adjusting agent, a preservative and the like are used. May be included.
  • the contact condition between the whey protein and the fat globules of the vegetable fat in the aqueous solvent is that the emulsified vegetable fat is dissolved in the aqueous solvent, and then the whey protein is dissolved and contacted by a known stirring or mixing means. At this time, it is desirable that casein is not substantially present in the aqueous solvent.
  • Casein is more adsorbable to fat globules than whey protein, so when vegetable fat and oil fat spheres and whey protein are brought into contact with each other in the presence of casein, a complex in which casein preferentially adsorbs is formed. This is because the composite of the present invention may be difficult to obtain.
  • stirring or mixing conditions Any known per se can be used.
  • the mixing ratio of whey protein to vegetable oil is not unambiguous because the surface area to be adsorbed differs depending on the average particle size of fat globules of vegetable oil, but it is mixed at a ratio that adsorbs to part or all of the fat sphere surface. Is preferred.
  • the weight ratio of whey protein / vegetable oil / fat is exemplified to be 0.002 to 2.5, preferably 0.20 to 0.55.
  • the temperature and contact time at the time of contact can be appropriately set according to the purpose.
  • the temperature is exemplified by 0 to 60 ° C., and the contact time may be such that the whey protein can be kept dissolved.
  • the composite of the present invention is formed in an aqueous solvent.
  • the formed complex can be added to food as it is to give a milky flavor and texture. Moreover, it can provide as a composition which adds the above-mentioned arbitrary components and provides milky smoothness and richness.
  • the complex of the present invention can be made solid by a known drying method. .
  • the drying method include spray drying, freeze drying, and vacuum drying.
  • the composite of the present invention has a relatively large particle size in the above range (B), but stability is maintained even after the drying step, and oil separation or the like does not occur.
  • the composite of the present invention in a solid or powder form can be added to food as it is to give a milky flavor and texture. Moreover, it can provide as a composition which adds the above-mentioned arbitrary components and provides milky smoothness and richness.
  • the composite or composition of the present invention can be used as a substitute for milk in foods that have conventionally used milk.
  • white sauce sauce
  • stew, gratin potage soup and cream soup using white sauce
  • fermented milk foods such as cheese and yogurt
  • processed milk such as low-fat milk and non-fat milk
  • Fillings such as pudding, desserts such as pudding, bavaroa and ice cream
  • beverages such as coffee, cocoa and tea
  • smoothness of milk by adding in the process of manufacturing bread, confectionery and other processed foods or at the time of eating
  • a sheath body can be suitably provided.
  • the complex or composition of the present invention can be suitably imparted with milky smoothness and richness by adding it to the milk material during the processing or manufacturing process or at the time of eating.
  • the milk material include whole milk powder, skim milk powder, milk protein, butter, fresh cream, condensed milk, milk, milk drink, and dairy products.
  • the complex or composition of the present invention can be added and used as a new seasoning for foods that do not originally use milk.
  • foods include various foods excluding the above-mentioned foods, and smoothness and richness can be suitably imparted by adding them during the food production process or at the time of eating.
  • the added food may be imparted with effects such as enhancement of original flavor, sustainability, and odor masking.
  • the amount added to the food can be appropriately set according to the desired flavor and texture.
  • the dry weight of the complex of the present invention with respect to food is exemplified by 0.05 to 30% by weight.
  • Whey protein 100% whey protein ingredient (MEGGLE JAPAN)
  • Milk protein concentrate without whey protein: 100% skim milk ingredient (MEGGLE JAPAN)
  • Non-fat dry milk containing casein: 100% non-fat dry milk ingredient (Yotsuba Milk Industry Co., Ltd.)
  • Milk protein without whey protein: Using products containing 8.7% milk protein (Wakodo Co., Ltd.)
  • the raw material composition blended according to the composition of Table 1 is added as powder and mixed (indicated as “powder” in the table), and 10 ml of water is added in advance and uniformly dissolved or dispersed using a mudler. Were mixed by hand until mixed (indicated in the table as “solution”).
  • milk protein concentrates other than whey protein, skim milk powder and milk protein contain casein, so that when a vegetable oil-protein complex is formed, casein is preferentially adsorbed on fat globules of vegetable oil. It is thought that there is.
  • casein when whey protein is combined with milk protein concentrate, skim milk powder or milk protein to form a vegetable oil-protein complex, casein has a higher proportion of hydrophobic amino acids than whey protein. Therefore, it is easy to adsorb to fats and oils, and the protein component in the obtained vegetable fats and oils-protein complex is considered to be predominantly casein. It has been clarified that the vegetable oil-protein complex containing such casein predominantly has less milky smoothness and richness than the vegetable oil-whey protein complex.
  • the vegetable oil and whey protein are included in the food as raw materials and materials in advance, but also the condition that the emulsified vegetable oil (fat globule), whey protein, and other protein components are not substantially present.
  • a vegetable oil-whey protein complex is formed, and it is thought that milky smoothness and richness can be imparted.
  • Experimental Example 2 Examination of the mixing ratio of whey protein and vegetable fats and oils 10 ml of water was added to the blended vegetable fats and whey proteins used in Experimental Example 1 according to the composition shown in Table 2, and uniformly dissolved or dispersed using a mudler. The mixture was stirred by hand until a vegetable oil / whey protein complex was formed.
  • Commercial powder soup Korean soup (registered trademark) cup soup corn cream (Ajinomoto), 17.6 g) was dissolved in 150 mL of hot water, and the complex obtained as described above (100 mg / 10 mL aqueous solution) was added.
  • the corn cream soup was prepared by adding the vegetable oil-whey protein complex.
  • As a control a corn cream soup with no added vegetable oil-whey protein complex was also prepared.
  • the obtained vegetable fat / whey protein complex has an effect of imparting milky flavor and texture.
  • whey protein has the effect of imparting smoothness and richness like milk by forming a complex with vegetable oil even in a small amount, and the ratio of whey protein to vegetable oil 1 exceeds 2.5 It was found that the fat globule surface of vegetable oils and fats became supersaturated and free whey protein increased, and conversely, the flavor and texture tended to decrease.
  • Experimental Example 3 Effect of Addition of Vegetable Oil / Whey Protein Complex Samples mixed in the ratio of whey protein and vegetable oil / fat, which had good effects in Experimental Example 2, were added to various dairy products and foods to obtain milky flavor and food. The feeling imparting effect was examined. The addition conditions and results are shown in Table 3.
  • the vegetable oil / whey protein complex of the present invention is more preferable to various dairy products in addition to the milk flavor and texture of the dairy products. It was found that it can give a texture. From Tables 3-4 and 3-5, it was found that the vegetable oil-fat-whey protein complex of the present invention can maintain or enhance the flavor possessed by various foods.
  • Sample preparation method An optimum amount of powdered oil and fat and whey protein was added to water, and the mixture was stirred by hand until the powder was dissolved using a mudler to prepare a vegetable oil and whey protein complex.
  • the obtained vegetable oil-whey protein complex was dried with a spray dryer. The results are shown in FIG.
  • the vegetable oil-whey protein complex of the present invention has a particle size distribution in which peaks are present in the range of A: 0.1 ⁇ m to 1 ⁇ m and B: 1.0 ⁇ m to 10 ⁇ m. It was.
  • the above sample was separated by a filter (Millipore, 0.45 ⁇ m sample pretreatment millex), and a filter-filtered complex having only a particle size distribution in the range (A) was extracted. Moreover, the composite_body
  • the single addition of the composite having only the particle size distribution in the range (B) includes the case where the composite having the particle size distribution in the range (A) coexists with the composite having the particle size distribution in the range (B).
  • the effect was recognized although it was weak compared with.
  • the fat globule having the particle size distribution in the range (A) and the complex having the particle size distribution in the range (B) were mixed, the effect of addition was observed to be weak. Therefore, even if it is prepared so that only the fat globule diameter is the same, milky smoothness and richness cannot be imparted, and it is important to form a complex of whey protein and vegetable oil.
  • Experimental Example 5 Effect of Addition of Vegetable Oil / Whey Protein Complex to Milk Material Various samples were mixed using the ratio (0.05: 1) of whey protein and vegetable oil / fat, which had good effects in Experimental Example 2. The amount shown in Table 5 was added to 1 g of milk material, and the effect of addition to the milk material was examined. The flavor enhancement was evaluated for the presence or absence of an increase in the milk protein flavor, and the sustainability was evaluated for the persistence of the fat and oil flavor. The results are shown in Table 5.
  • the compounds listed in Table 6 are fragrances known as milk aroma components (Patent Office Known and Conventional Techniques [Technical Classification] 3-1-2 Manufacturing / Formulation / Food p472-477; DAForss ( 1969) Flavors of dairy products: A review of recent advances Journal of DAIRY SCIENCE, 52 (6), 832-840; K. Adhikari etc. (2006) Flavor threshold as affected by inter ci Studies 21 626-643), it was possible to further enhance or sustain the flavor of dairy products by combining the complex of the present invention and these flavors.
  • the vegetable oil-whey protein complex of the present invention is useful in the food field, and can be applied to food fields other than dairy products while improving the quality of dairy products.
  • the vegetable oil / whey protein complex and the composition containing the same of the present invention are stable and have excellent storage stability as compared with milk, and are therefore excellent in stable supply of foodstuffs.

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  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)
PCT/JP2015/059546 2014-03-27 2015-03-27 乳様のなめらかさやコクを付与する組成物 WO2015147238A1 (ja)

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BR112016022020-0A BR112016022020B1 (pt) 2014-03-27 2015-03-27 Complexo de óleo vegetal e proteína de soro de leite, composição, métodos para produzir um complexo de óleo vegetal e proteína de soro de leite e para conceder um sabor ou uma textura a um alimento, e, alimento
KR1020167029856A KR102442739B1 (ko) 2014-03-27 2015-03-27 밀크와 같은 부드러움이나 깊은 맛을 부여하는 조성물

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JP7170143B2 (ja) * 2019-07-12 2022-11-11 森永乳業株式会社 とろみ付与用組成物
JP2021185807A (ja) * 2020-05-28 2021-12-13 オルト株式会社 高タンパク質食品及びその製造方法

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JPS61268141A (ja) * 1985-03-19 1986-11-27 ソシエテ　デ　プロデユイ　ネツスル　ソシエテ　アノニム ゲル化食品の製造法
JPS6439939A (en) * 1987-08-06 1989-02-10 Ajinomoto General Foods Inc Fat-containing composition and production thereof
JPH04228051A (ja) * 1990-02-05 1992-08-18 Pfizer Inc 低カロリー脂肪代替物
JPH09201159A (ja) * 1996-01-23 1997-08-05 Riken Vitamin Co Ltd 粉末乳化剤組成物
JP2000139346A (ja) * 1998-09-02 2000-05-23 Asahi Denka Kogyo Kk 水中油型乳化組成物
JP2001149009A (ja) * 1999-11-29 2001-06-05 Miyoshi Oil & Fat Co Ltd パン類用つや出し剤
JP2009278896A (ja) * 2008-05-21 2009-12-03 Miyoshi Oil & Fat Co Ltd 牛乳様粉末油脂

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JP3765630B2 (ja) 1996-10-30 2006-04-12 味の素ゼネラルフーヅ株式会社 乳製品様の風味を持つ乳化脂肪の製造方法
JP2009254353A (ja) * 2008-03-19 2009-11-05 Kaneka Corp 新規フレッシュクリームおよびその製造方法
JP6174319B2 (ja) 2010-08-25 2017-08-02 株式会社明治 風味と物性の良い乳性飲料およびその製造方法
JP5982779B2 (ja) 2011-10-26 2016-08-31 株式会社カネカ 濃縮乳様水中油型乳化油脂組成物
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Publication number Priority date Publication date Assignee Title
JPS61268141A (ja) * 1985-03-19 1986-11-27 ソシエテ　デ　プロデユイ　ネツスル　ソシエテ　アノニム ゲル化食品の製造法
JPS6439939A (en) * 1987-08-06 1989-02-10 Ajinomoto General Foods Inc Fat-containing composition and production thereof
JPH04228051A (ja) * 1990-02-05 1992-08-18 Pfizer Inc 低カロリー脂肪代替物
JPH09201159A (ja) * 1996-01-23 1997-08-05 Riken Vitamin Co Ltd 粉末乳化剤組成物
JP2000139346A (ja) * 1998-09-02 2000-05-23 Asahi Denka Kogyo Kk 水中油型乳化組成物
JP2001149009A (ja) * 1999-11-29 2001-06-05 Miyoshi Oil & Fat Co Ltd パン類用つや出し剤
JP2009278896A (ja) * 2008-05-21 2009-12-03 Miyoshi Oil & Fat Co Ltd 牛乳様粉末油脂

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JPWO2015147238A1 (ja) 2017-04-13
KR20160138224A (ko) 2016-12-02
KR102442739B1 (ko) 2022-09-14
BR112016022020B1 (pt) 2021-08-24
BR112016022020A2 (pt) 2017-08-15
JP6593323B2 (ja) 2019-10-23
TWI675620B (zh) 2019-11-01

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