WO2020085409A1

WO2020085409A1 - Body enhancing agent

Info

Publication number: WO2020085409A1
Application number: PCT/JP2019/041605
Authority: WO
Inventors: 笹島　祐子; 孝彰安部; 貴子廣瀬; 尚悦池田; 浅野　一朗
Original assignee: 味の素株式会社
Priority date: 2018-10-25
Filing date: 2019-10-24
Publication date: 2020-04-30

Abstract

The present invention provides a heated mixture of whey and casein in which the weight ratio (casein/whey) of the whey and casein solids is 0.6–2 inclusive. This heated mixture can add excellent body to a food or beverage product.

Description

Body feeling imparting agent

The present invention relates to a mixed heating product capable of imparting a good body sensation to food and drink, a method for producing the same, a food and beverage product containing the mixed heating product, and a method for imparting a body sensation to food and drink.

Recently, foods that have a "bodied taste" and a feeling of body are tending to be favored, and the demand for seasonings to add them is increasing. Yeast extract (Non-patent document 1) and thickening polysaccharide (Non-patent document 2) are known as additives for imparting a rich taste and a body sensation to foods. Yeast extract is characterized by having a flavor for meat and a savory flavor similar to soy sauce, and rather than imparting a rich flavor to desserts and confectionery such as sweets and coffee beverages or various beverages, pickles and side dishes. It is mainly used for imparting a rich taste to foods such as (Non-patent Document 1). Thickening polysaccharides can be added to liquid foods to obtain a uniform dispersion and body sensation, but it is necessary to consider the amount and usage such as giving a paste-like texture and inhibiting flavor release. is there.

On the other hand, a milk flavoring material containing a milk protein concentrate and whey mineral is known as a material for imparting milk flavor (Patent Document 1), but the material is used for milk and milk products such as raw claims. It is an alternative seasoning that imparts the flavor of milk and is different from the one that imparts the body sensation of food.

JP, 2016-77253, A

An object of the present invention is to provide a composition that can impart a good body sensation to food and drink.

As a result of repeated studies to solve the above problems, the present inventors can impart a good body sensation to food and drink by using a mixed heated product of whey and casein contained in a specific ratio. The present invention has been completed by finding out that and further researching.

That is, the present invention is as follows.
[1] A mixed heated product of whey and casein having a weight ratio of solid content of whey and casein (casein / whey) of 0.6 or more and 2 or less.
[2] A body feeling imparting agent containing the mixed heating product according to [1].
[3] A food or drink containing the mixed heating product according to [1].
[4] The food and drink according to [3], which contains the mixed heated product in an amount of 0.01 to 2% by weight (dry weight) based on the total amount of the food and drink.
[5] A step of adjusting the weight ratio of the solid content of whey and casein (casein / whey) to 0.6 or more and 2 or less, a step of mixing whey and casein, and heating the obtained mixture at 80 ° C. or higher and 130 ° C. or lower. And a method for producing a mixed heated product of whey and casein.
[6] The production method according to [5], wherein the heating time of the mixture is 3 seconds or more and 120 minutes or less.
[7] A method for producing a food or drink, comprising the step of adding a heated mixture of whey and casein having a solid content weight ratio of whey and casein (casein / whey) of 0.6 or more and 2 or less.
[8] Add a body sensation to foods and drinks, including a step of adding a heated mixture of whey and casein having a weight ratio of whey to casein solids (casein / whey) of 0.6 or more to 2 or less Method.
[9] Use of whey and casein for producing a body sensation imparting agent, wherein whey and casein are mixed heated products having a solid content weight ratio (casein / whey) of 0.6 or more and 2 or less.

According to the present invention, it is possible to easily add a body sensation to foods and drinks, and provide a food having a rich taste.

The present invention relates to a heated mixture of whey and casein having a solid content weight ratio of whey and casein (casein / whey) of 0.6 or more and 2 or less. The heated mixture can be used as a body feeling imparting agent.

The body sensation is an expression that expresses a high degree of taste density, represents the deliciousness of multiple tastes in a well-balanced manner, and is also called a rich feeling. The body sensation includes a front, middle, and rear body sensation, which means body sensations felt immediately after ingestion, during and after ingestion of food and drink, respectively.
In the present invention, imparting a body sensation means imparting a body sensation to food and drink, and also includes enhancing the body sensation originally possessed by the food and drink to impart a body sensation.

Whey is an aqueous solution obtained by removing milk fat, casein and the like from milk or milk of mammals, and whey in the present invention includes whey protein isolate (WPI), whey protein concentrate (WPC), Whey protein concentrate powder, desalted whey, desalted whey concentrate, whey powder, desalted whey powder, whey cheese, modified milk powder and the like can be used. Among them, the whey protein isolate and the whey protein concentrate are preferable from the viewpoint of the whey protein content.

Casein is a protein that mainly accounts for 80% of the protein of mammalian milk or milk, but as the casein in the present invention, MCI (miscellacasein isolate), MPC (milk protein concentrate), etc. should be used. You can Alternatively, casein in whole milk powder or skim milk powder can be used. Among them, MPC, skim milk powder, and low heat skim milk powder are preferable from the viewpoint of protein content.

In the present invention, the weight ratio of the solid content of whey and casein (casein / whey) is usually 0.6 or more, preferably 0.65 or more, more preferably 0.67 or more, and usually 2 or less, preferably 1 It is 0.5 or less, more preferably 1.34 or less. By weight of solids is meant dry weight.

The weight ratio of the solid content of whey to casein can be confirmed by a conventional method using high performance liquid chromatography, polyacrylamide electrophoresis or the like.

In the present invention, the mixed heated product of whey and casein is a product obtained by heat-treating the whey and casein mixed in the above weight ratio (hereinafter sometimes abbreviated as the mixed heated product in the present invention).
From the viewpoint of whey protein denaturation, the heating temperature is usually 80 ° C. or higher. From the viewpoint of a different flavor due to heating, the temperature is usually 130 ° C or lower, preferably 100 ° C or lower, and more preferably 95 ° C or lower.
The heating time can be appropriately adjusted depending on the heating temperature, but is usually 3 seconds or longer, preferably 1 minute or longer, more preferably 10 minutes or longer, still more preferably 30 minutes or longer. From the viewpoint of production efficiency, it is usually 120 minutes or less, preferably 90 minutes or less, more preferably 60 minutes or less.

The mixed heating product in the present invention is preferably liquid or paste during heating from the viewpoint of heating efficiency, but if the weight ratio of the solid content of whey and casein is in the above range, the final form is powder, granules, liquid. It may be in paste form.

The body sensation imparting agent of the present invention may be the mixed heating product of the present invention as it is as the body sensation imparting agent of the present invention, and if necessary, a conventional additive used for food in the mixed heating product. The body sensation imparting agent of the present invention can be prepared by adding it within a range that does not impair the desired flavor and preparing it by a conventional method. For example, the mixed heating product in the present invention is usually contained in an amount of 0.4 to 100% by weight, preferably 1 to 100% by weight, based on the total dry weight of the present invention.
The form of the body sensation-imparting agent of the present invention is not particularly limited, and examples thereof include powder, granules, liquid, paste and cubes.

As additives, proteins, sugars, oils and fats, yeast extracts, salts, sweeteners, colorants, preservatives, thickeners, antioxidants, bleaches, fragrances, acidulants, seasonings, emulsifiers, pH adjusters. , Food additives such as bittering agents and enzymes.

Examples of the saccharides include oligosaccharides, liquid sugars thereof, decomposing saccharified liquid sugars such as corn syrup, sugar alcohols such as sorbitol and erythritol, and liquid sugars thereof.

Examples of oils and fats include palm oil, palm kernel oil, coconut oil, safflower oil, sunflower oil, cottonseed oil, rapeseed oil, corn oil, soybean oil, rice bran oil, olive oil, cocoa butter, shea butter, and the like. Examples thereof include animal oils and fats such as fish oil, beef tallow, milk fat and lard, as well as those obtained by transesterifying these oils and fats, hardened and fractionated.

Examples of yeast extract include extracts extracted from brewer's yeast, baker's yeast, milk yeast, torrula yeast and the like.

The seasonings include amino acids, nucleic acids, organic acids, inorganic salts and the like.

The amount of the mixed heated product added to the food or drink can be appropriately set depending on the type of the food or drink to be added, other components, or the desired body sensation. The addition amount (dry weight) of the heated product is usually 0.01% by weight or more, 0.03% by weight or more, 0.05% by weight or more, 0.1% by weight or more. Further, it can be 2% by weight or less, 1.5% by weight or less, 1% by weight or less, and 0.5% by weight or less.
When producing a food or drink to be eaten by concentrating or diluting the food or drink, the concentration can be set based on the above-mentioned concentration and the concentration or dilution ratio.

The food and drink is not particularly limited as long as it is a food and drink requiring a body feeling, but specific examples include, for example, cafe au lait, milk tea, matcha milk, milk cocoa, ice milk cocoa, hot chocolate, lactic acid bacteria drink, drink yogurt. Beverages such as custard cream, flower paste, creams such as white cream and butter cream, stew, curry, white sauce, creamy foods such as gratin, noodles such as pork bone ramen, corn soup, soup such as potage , Desserts such as yogurt, ice cream, ice milk, lacto ice, jelly, almond tofu, bavarois, mousse, pudding, margarines, mayonnaise, dressings such as dressing, cheese-like food, breads, donuts, caramel, candy , Mention may be made of chocolate, biscuits, cookies, sponge cakes, confectionery such as butter cake, ham, sausages and other processed foods.

The method for producing the mixed heating product of the present invention includes:
A step of adjusting the weight ratio of the solid content of whey and casein (casein / whey) to 0.6 or more and 2 or less,
Examples thereof include a step of mixing whey and casein and a step of heating the mixture at 80 ° C. or higher and 130 ° C. or lower for 3 seconds or longer and 120 minutes or shorter.

As a method for adjusting the weight ratio of solids (casein / whey), whey and casein may be added so that each has a desired ratio, but it is adjusted by the addition ratio of skim milk powder and whey. You can also
For example, the weight ratio of the solid content of normal skim milk to whey and casein (casein / whey) is about 4. That is, since 100 parts by weight of protein in skim milk powder contains 20 parts by weight of whey and 80 parts by weight of casein, for example, when 20 parts by weight of whey is added to 100 parts by weight of protein in skim milk powder, Is 2 (80/40). When the ratio of skim milk powder is different from the above, the ratio can be adjusted by adjusting the amount of whey accordingly.

The method for mixing whey and casein is not particularly limited, and examples thereof include dissolving and mixing using a propeller mixer or the like.
The pH at the time of mixing is not particularly limited, but a pH of 6.5 or more and 8.5 or less is preferable from the viewpoint of protein aggregation.

As a heating method, heating can be performed using a general apparatus, but it is preferable that the mixture is heated uniformly while flowing. The means for performing the uniform heat treatment is not particularly limited, but a device such as a plate heat exchanger can be used.
Conventional steps used in this field other than the above, such as a cooling step, may be appropriately added. Regarding the manufacturing apparatus, a general apparatus used for manufacturing food and drink can be used. Various definitions and preferable ranges are as described above.

The present invention also includes a method for producing a food or drink, which includes a step of adding a heated mixture of whey and casein having a solid content weight ratio (casein / whey) of 0.6 or more and 2 or less.
The amount of the mixed heated product added to the food or drink can be appropriately set depending on the type of the food or drink to be added, other components, or the desired body sensation. The addition amount (dry weight) of the heated product is usually 0.01% by weight or more, 0.03% by weight or more, 0.05% by weight or more, 0.1% by weight or more. Further, it can be 2% by weight or less, 1.5% by weight or less, 1% by weight or less, and 0.5% by weight or less.
The method for adding the above-mentioned mixed heated product in food and drink is not particularly limited, and any means such as mixing, spraying, spraying, dissolving, etc. with the food or drink at the time of manufacturing, processing, cooking, eating and drinking of the food or drink. Performed by. Various definitions and preferable ranges are as described above.

The present invention includes a step of adding a heated mixture of whey and casein having a solid content weight ratio (casein / whey) of 0.6 or more and 2 or less to a food or drink to impart a body sensation to the food or drink. Methods are also included.
The method for adding the above-mentioned mixed heated product in food and drink is not particularly limited, and any means such as mixing, spraying, spraying, dissolving, etc. with the food or drink at the time of manufacturing, processing, cooking, eating and drinking of the food or drink. Performed by. Various definitions and preferable ranges are as described above.

The present invention relates to the use of whey and casein for producing a body sensation imparting agent, wherein whey and casein are a mixed heated product having a solid content weight ratio (casein / whey) of 0.6 or more and 2 or less. Use is also included.
Various definitions and preferable ranges are as described above.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In addition, in this specification, "%" shows weight%.

(Example 1) Preparation of body sensation imparting agent According to the formulation shown in Table 1-1, after mixing low-heat skim milk powder, WPI and water, 30 g was dispensed into a glass bottle with a septum cap (Thermo Fisher Scientific Inc.), and 80 Each sample was heated at 60 ° C. for 60 minutes. The low heat skim milk powder used (Yotsuba Milk Industry Co., Ltd.) contained 34% by weight of protein (27.2% by weight of casein and 6.8% by weight of whey). In the table, WPI stands for Whey Protein Isolate (PRONATIVE95 (LACTALIS)) and contains 94% by weight of whey as a protein (Table 1-2).
Each sample was added in an amount shown in Table 1-3 to prepare cafe au lait, and the body feeling of each cafe au lait was evaluated. In addition, in the formulation of Table 1-1, each sample was added so that the addition amount of skim milk powder was the same as that of Comparative Example 1 (cafe ole with 1.5 g skim milk powder added).

As an evaluation method, five trained panelists drank cafe au lait and evaluated it, and the average score thereof was used as the evaluation value. The evaluation criteria at that time are as follows.
1 point: No body feeling (corresponding to cafe au lait without added skim milk powder)
2 points: almost no body feeling 3 points: weak body feeling 4 points: a little body feeling 5 points: body feeling (corresponding to cafe au lait with added skim milk powder)
6 points: Body feeling slightly strong 7 points: Body feeling slightly strong 8 points: Body feeling strong 9 points: Body feeling quite strong 10 points: Body feeling very strong (equivalent to cafe ole with double amount of skim milk powder)

The results are shown in Table 1-1. "-" In the table indicates that the sample could not be prepared by gelling.
When the samples of Preparation Examples 2 to 5 were added, the body sensation increased, and an excellent body sensation was exhibited.

(Example 1-2)
Regarding Preparation Examples 6 to 9 in which gelation was impossible in Example 1 to prepare samples, as shown in Table 1-4, the casein / whey ratio was not changed and the blending amount of low heat skimmed milk powder and WPI was reduced. Samples of Preparation Examples 6-2 to 9-2 were prepared. For this sample, cafe au lait was prepared and evaluated in the same manner as in Example 1. The evaluation results are shown in Table 1-4.

(Example 1-3)
A sample of Preparation Example 10 was prepared in the same manner as in Example 1 except that heating was performed at 90 ° C. for 60 minutes according to the formulation shown in Table 1-5. For this sample, cafe au lait was prepared and evaluated in the same manner as in Example 1. The evaluation results are shown in Table 1-5.

The addition of the sample of Preparation Example 10 showed an excellent body feeling.

(Example 2) Examination of Addition Amount of Mixed Heated Material Using the sample of Preparation Example 4 of Example 1 (Table 2-1), cafe au lait was prepared with the formulation shown in Table 2-2, and It evaluated similarly.

The results are shown in Table 2-2. In the evaluation with cafe au lait containing 0.76% skim milk powder, the same or more than the case where skim milk powder was added by adding 0.20% by dry weight of the mixed heated product to food and drink. It was confirmed that the body feeling can be imparted. When a part or all of the skim milk powder is replaced with the mixed heating product of the present invention, the amount to be added can be determined based on this result. For example, when replacing all of skim milk powder in cafe ole with about 0.27% skim milk powder, by adding about 0.07% (dry weight) of this mixed heated product, an equivalent body feeling can be obtained. You can get cafe au lait with.

(Example 3) Examination of heating time The formulations shown in Table 3-1 (casein / whey ratio 0.8) were prepared according to the heating temperature and heating time shown in Table 3-2 to obtain each sample. Each of the obtained samples was added in the composition shown in Table 3-3 to prepare cafe ole, and evaluated in the same manner as in Example 1.

The results are shown in Table 3-2. It was confirmed that the sample prepared at 80 ° C. or higher and 130 ° C. or lower imparts a body feeling to cafe au lait.

(Example 4) Examination of casein source According to the formulation shown in Table 4-1, low heat skimmed milk powder or MPC (milk protein concentrate, SOLMIKO MPC80 (Glanbia)) was mixed as a source of casein and a casein source to obtain a casein / whey ratio. After mixing so as to be 0.8, 30 g was poured into a glass bottle with a septum cap (manufactured by Thermo Fisher Scientific Inc.) and heated at 80 ° C. for 60 minutes to prepare each sample. The protein amounts of skim milk powder and MPC used are shown in Table 4-2 (from the 7th revised food ingredient table, milk science (Asakura Shoten 1996) and MPC / WPI manufacturer analysis values).
The body feeling of cafe au lait produced by adding each sample in the amount shown in Table 4-3 was evaluated in the same manner as in Example 1.

The results are shown in Table 4-1. From these results, it was confirmed that a body sensation can be imparted regardless of whether low heat skim milk powder is used as a casein source or a protein concentrate such as MPC is used.

(Example 5) Evaluation of imparting body sensation To the processed foods using the milk raw material and the creaming powder, the samples shown in Table 2-1 (Samples of Preparation Example 4) were added at the ratios shown in the respective tables to give a feeling of body sensation and milk. The flavor was evaluated according to the following criteria. For the evaluation, four skilled panelists drank and evaluated each food, and the average value thereof was used as the evaluation value. As a control, foods and drinks containing no additives, for comparison, milk, low heat skimmed milk powder, and yeast extract (YE: general baker's yeast) were used by adding the amounts shown in the table.

<Strength of body feeling>
The strength of the body feeling (including all of the first, middle and aftertaste) was evaluated according to the following criteria.
±: equivalent to control
+: Moderately strong
++: Strong
+++: Very strong

<Strength of milk flavor>
The intensity of milk flavor was evaluated according to the following criteria.
±: equivalent to control
+: Moderately strong
++: Strong
+++: Very strong

520 g of hot water was added to 16 g of powder soup (excluding leeks) of Super Cup 1.5 times Tonkotsu Ramen (Acecock Co., Ltd.), and the sample of Preparation Example 4 was added at the ratio shown in Table 5-1 for evaluation. The results are shown in Table 5-1. As shown in Table 5-1, it was confirmed that in the study group to which the sample of Preparation Example 4 was added, a body feeling was imparted without enhancing the milk flavor.

440 g of milk and 341 g of water were added to 110.66 g of Prin-El (House Foods Co., Ltd.), cooked according to the instructions, and the sample of Preparation Example 4 was added at a ratio shown in Table 5-2 while being dispensed in a cup. Then, it evaluated in the refrigerator after cooling for 1 hour. The results are shown in Table 5-2.

Knorr (registered trademark) cup soup corn cream (Knorr Foods Co., Ltd.) 52.8 g (excluding croutons) was dissolved by adding 450 g of hot water, and the sample of Preparation Example 4 was added at the ratio shown in Table 5-3. evaluated. The results are shown in Table 5-3.

Knoll (registered trademark) cup soup potage (Knor Food Co., Ltd.) 51 g (excluding croutons) was dissolved by adding 450 g of hot water, and the sample of Preparation Example 4 was added at the ratio shown in Table 5-4 for evaluation. The results are shown in Table 5-4.

House Situ Mixes (Cream) (House Foods Co., Ltd.) 36 g, milk 42.3 g and hot water 521.7 g were added, cooked according to the instructions, and the sample of Preparation Example 4 was added at the ratio shown in Table 5-5. evaluated. The results are shown in Table 5-5.

The sample of Preparation Example 4 was added to and mixed with Meiji Bulgarian yogurt (Meiji Co., Ltd.) and then evaluated. The results are shown in Table 5-6.

Meiji Bulgarian yogurt LB81 plain (Meiji Co., Ltd.) was added with the sample of Preparation Example 4 at a ratio shown in Table 5-7 and mixed, and then evaluated. The results are shown in Table 5-7.

The sample of Preparation Example 4 was added to and mixed with Meiji Essel Super Cup Super Vanilla (Meiji Co., Ltd.) and then evaluated. The results are shown in Table 5-8.

It is possible to provide a composition that can give a body sensation to food and drink.

This application is based on Japanese Patent Application No. 2018-201224 filed in Japan, the contents of which are incorporated in full herein.

Claims

A mixed heated product of whey and casein in which the weight ratio of solid content of whey and casein (casein / whey) is 0.6 or more and 2 or less.
A body sensation imparting agent containing the mixed heating product according to claim 1.
A food or drink containing the mixed heating product according to claim 1.
The food or drink according to claim 3, wherein the mixed heated product contains 0.01 to 2% by weight (dry weight) based on the total amount of the food and drink.
A step of adjusting the weight ratio of the solid content of whey and casein (casein / whey) to 0.6 or more and 2 or less,
A method for producing a mixed heated product of whey and casein, which comprises a step of mixing whey and casein and a step of heating the obtained mixture at 80 ° C. or higher and 130 ° C. or lower.
The manufacturing method according to claim 5, wherein the heating time of the mixture is 3 seconds or more and 120 minutes or less.
A method for producing a food or drink, comprising the step of adding a heated mixture of whey and casein having a solid content weight ratio of whey and casein (casein / whey) of 0.6 or more and 2 or less.
A method for imparting a body sensation to foods and drinks, including the step of adding a heated mixture of whey and casein having a solid content ratio of whey and casein (casein / whey) of 0.6 or more and 2 or less to the food or drink.