WO2020085409A1 - Agent d'amélioration du corps - Google Patents

Agent d'amélioration du corps Download PDF

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Publication number
WO2020085409A1
WO2020085409A1 PCT/JP2019/041605 JP2019041605W WO2020085409A1 WO 2020085409 A1 WO2020085409 A1 WO 2020085409A1 JP 2019041605 W JP2019041605 W JP 2019041605W WO 2020085409 A1 WO2020085409 A1 WO 2020085409A1
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WO
WIPO (PCT)
Prior art keywords
whey
casein
food
drink
weight
Prior art date
Application number
PCT/JP2019/041605
Other languages
English (en)
Japanese (ja)
Inventor
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 (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 味の素株式会社 filed Critical 味の素株式会社
Publication of WO2020085409A1 publication Critical patent/WO2020085409A1/fr

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Classifications

    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Definitions

  • 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.
  • Non-patent document 1 Yeast extract
  • Non-patent document 2 thickening polysaccharide
  • 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.
  • 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.
  • An object of the present invention is to provide a composition that can impart a good body sensation to food and drink.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
  • WPI whey protein isolate
  • WPC whey protein concentrate
  • Whey protein concentrate powder desalted whey, desalted whey concentrate
  • whey powder desalted whey powder
  • desalted whey powder desalted whey powder
  • whey cheese modified milk powder and the like
  • modified milk powder and the like can be used.
  • 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.
  • the weight ratio of the solid content of whey and casein 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.
  • 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.
  • 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).
  • the heating temperature is usually 80 ° C. or higher.
  • 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.
  • 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.
  • Food additives such as bittering agents and enzymes.
  • saccharides examples include oligosaccharides, liquid sugars thereof, decomposing saccharified liquid sugars such as corn syrup, sugar alcohols such as sorbitol and erythritol, and liquid sugars thereof.
  • oils and fats examples 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.
  • 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.
  • yeast extract examples 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.
  • 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.
  • 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.
  • the weight ratio of the solid content of normal skim milk to whey and casein 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).
  • 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.
  • 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.
  • 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.
  • solid content weight ratio casein / whey
  • Example 1 Preparation of body sensation imparting agent
  • 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).
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • Example 4 Examination of casein source
  • low heat skimmed milk powder or MPC milk protein concentrate, SOLMIKO MPC80 (Glanbia)
  • SOLMIKO MPC80 milk protein concentrate, SOLMIKO MPC80 (Glanbia)
  • MPC milk protein concentrate, SOLMIKO MPC80 (Glanbia)
  • SOLMIKO MPC80 Glanbia
  • 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.
  • Example 5 Evaluation of imparting body sensation
  • 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.
  • 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.
  • 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.
  • 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.
  • composition that can give a body sensation to food and drink.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention concerne un mélange chauffé de lactosérum et de caséine dans lequel le rapport pondéral (caséine/lactosérum) des solides de lactosérum et de caséine est comprise entre 0,6 et 2 inclus. Ce mélange chauffé peut ajouter un excellent corps à un produit alimentaire ou à une boisson.
PCT/JP2019/041605 2018-10-25 2019-10-24 Agent d'amélioration du corps WO2020085409A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2018201224 2018-10-25
JP2018-201224 2018-10-25

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WO2020085409A1 true WO2020085409A1 (fr) 2020-04-30

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5035352A (fr) * 1973-07-17 1975-04-04
JPH08238078A (ja) * 1995-03-03 1996-09-17 Snow Brand Milk Prod Co Ltd ソース類の製造方法
JP2009159947A (ja) * 2007-12-28 2009-07-23 Kraft Foods Global Brands Llc 成分同士の相互作用を利用した、プロセスチーズの硬化方法
JP2009195161A (ja) * 2008-02-21 2009-09-03 Adeka Corp 油中水型クリーム
JP2010517515A (ja) * 2007-02-02 2010-05-27 アルラ フーズ アンバ 新規なドリンクヨーグルトおよびその製造方法
WO2015037720A1 (fr) * 2013-09-12 2015-03-19 株式会社明治 Promoteur de la réparation musculaire

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5035352A (fr) * 1973-07-17 1975-04-04
JPH08238078A (ja) * 1995-03-03 1996-09-17 Snow Brand Milk Prod Co Ltd ソース類の製造方法
JP2010517515A (ja) * 2007-02-02 2010-05-27 アルラ フーズ アンバ 新規なドリンクヨーグルトおよびその製造方法
JP2009159947A (ja) * 2007-12-28 2009-07-23 Kraft Foods Global Brands Llc 成分同士の相互作用を利用した、プロセスチーズの硬化方法
JP2009195161A (ja) * 2008-02-21 2009-09-03 Adeka Corp 油中水型クリーム
WO2015037720A1 (fr) * 2013-09-12 2015-03-19 株式会社明治 Promoteur de la réparation musculaire

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