Water dispersibility improver for protein-containing powders

Abstract

To provide an agent for improving water dispersibility of protein-containing powder, wherein the agent can be added to protein-containing powder for improved water dispersibility of the powder.SOLUTION: An agent for improving water dispersibility of protein-containing powder contains particles containing (a) glycerin saturated fatty acid esters and / or oils and fats that are solid at normal temperature and (b) glycerin unsaturated fatty acid esters and / or diglycerin unsaturated fatty acid esters.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to an improver for the water dispersibility of protein-containing powder.

Background Art

[0002] In recent years, due to the increasing health consciousness, the demand for powdery food materials (protein-containing powders) mainly composed of proteins such as powdered protein and powdered collagen, which claim to promote muscle synthesis and have cosmetic effects, has been increasing. Such protein-containing powders are often ingested by being dispersed in beverages such as water and milk. On the other hand, proteins generally have poor dispersibility in water. When a protein-containing powder is added to water, the wetted part forms a film, inhibiting the penetration of water inside, and there is a problem that lumps called "mamako" (or "dama") are formed and it does not disperse uniformly.

[0003] As a method for improving the water dispersibility of protein-containing powder, for example, a method of granulating by adding an aqueous solution containing diglycerin fatty acid ester to a high-protein-containing powder composition containing protein-containing powder and saccharides (Patent Document 1), a method of adding poly-γ-glutamic acid or its salt to powdered protein (Patent Document 2), etc. have been proposed.

[0004] However, since there are cases where the formation of "mamako" cannot be sufficiently suppressed by each of the above methods, a new method capable of improving the water dispersibility of protein-containing powder has been demanded.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] The present invention aims to provide a water dispersibility improver for protein-containing powders that can improve the water dispersibility of the protein-containing powder when added to the powder. [Means for solving the problem]

[0007] As a result of diligent research into the above-mentioned problems, the inventors of the present invention have found that when particles containing several specific types of emulsifiers are prepared and added directly to a protein-containing powder and mixed, the water dispersibility of the powder is improved. Based on this finding, the present invention has been established.

[0008] In other words, the present invention consists of the following (1) and (2). (1) A water dispersibility improver for protein-containing powders, comprising particles containing (a) glycerin saturated fatty acid ester and / or oils and fats that are solid at room temperature and (b) glycerin unsaturated fatty acid ester and / or diglycerin unsaturated fatty acid ester. (2) A protein-containing powder containing the water dispersibility improver for the protein-containing powder of (1) in powder form. [Effects of the Invention]

[0009] The water dispersibility improver for protein-containing powders according to the present invention can improve the water dispersibility of protein-containing powders by incorporating them in powder form into the protein-containing powder. [Brief explanation of the drawing]

[0010] [Figure 1] Figure 1 is a photograph showing that in the soy protein-containing powder 1 to which the water-dispersibility improver 5, an embodiment of the present invention, was added, the average mass of "mamako" was lighter, and more of the soy protein-containing powder was dispersed in water without forming "mamako". [Figure 2] Figure 2 is a photograph showing that the soy protein-containing powder 4 to which the comparative example water dispersibility improver 16 was added had a heavy average mass of "mamako" (a type of soybean roe), indicating insufficient dispersion in water. [Figure 3]Figure 3 is a photograph showing that the control soy protein powder without the addition of a water-dispersibility improver had a heavier average mass of "mamako" (a type of soybean roe), indicating insufficient dispersion in water. [Modes for carrying out the invention]

[0011] The water-dispersibility improver for protein-containing powders according to the present invention (hereinafter also referred to as "the water-dispersibility improver of the present invention") is a powdered formulation comprising particles that contain at least the following components (a) and (b) as particles constituting the powder. Note that "containing particles that contain components (a) and (b)" means including particles that contain both components (a) and (b) individually, and does not mean including particles that contain component (a) but not component (b) or particles that contain component (b) but not component (a).

[0012] The component (a) contained in the particles constituting the water-dispersibility improver of the present invention is a glycerol saturated fatty acid ester and / or a fat or oil that is solid at room temperature. That is, as component (a), either a glycerol saturated fatty acid ester or a fat or oil that is solid at room temperature may be used alone, or both may be used in any combination.

[0013] The glycerol saturated fatty acid ester used as component (a) in the present invention is an ester of glycerol and a saturated fatty acid, which can be produced by known methods such as esterification reactions and transesterification reactions. The ester may be a monoester (monoglyceride), a diester (diglyceride), or a mixture thereof. It may also contain triesters (triglycerides).

[0014] The saturated fatty acids that make up the glycerol saturated fatty acid ester are not particularly limited as long as they are saturated fatty acids originating from edible animal and vegetable oils. Examples of such saturated fatty acids include straight-chain saturated fatty acids with 8 to 24 carbon atoms (e.g., caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.). Among these, saturated fatty acids with 16 to 22 carbon atoms (e.g., palmitic acid, stearic acid, arachidic acid, behenic acid, etc.) are preferred, and stearic acid, palmitic acid, and behenic acid are particularly preferred. These saturated fatty acids may be used individually or in any combination of two or more types.

[0015] Examples of glycerol saturated fatty acid esters that are commercially manufactured and sold include Emulgy MS (trade name; constituent fatty acids: palmitic acid and stearic acid; manufactured by Riken Vitamin Co., Ltd.), Emulgy P-100 (trade name; constituent fatty acids: palmitic acid and stearic acid; manufactured by Riken Vitamin Co., Ltd.), and Poem B-100 (trade name; constituent fatty acids: stearic acid and behenic acid; manufactured by Riken Vitamin Co., Ltd.), and these can be used in the present invention.

[0016] In the present invention, the oil or fat that is solid at room temperature and used as component (a) is not particularly limited as long as it is an edible oil or fat derived from animals or plants that is solid or semi-solid at room temperature (10-35°C). Examples of such oils and fats include solid fats such as milk fat, coconut oil, palm oil, beef tallow, lard, and cocoa butter; hardened oils obtained by hydrogenating (hardening) these solid fats or liquid oils that are liquid at room temperature (safflower oil, soybean oil, cottonseed oil, rice oil, rapeseed oil, olive oil, etc.); or processed oils and fats obtained by further processing these by fractionation, transesterification, etc. Among these, hardened oils, especially extremely hardened oils with an iodine value of 2 or less, preferably 0.5 or less, are preferred, and extremely hardened palm oil and extremely hardened rapeseed oil are particularly preferred. These oils and fats may be used individually or in any combination of two or more types.

[0017] Although there is no particular limitation on the content of the component (a) in the particles constituting the water dispersibility improver of the present invention, it is usually 30 to 95% by mass, preferably 40 to 90% by mass, more preferably 50 to 85% by mass in 100% by mass of the particles.

[0018] The component (b) contained in the particles constituting the water dispersibility improver of the present invention is glycerin unsaturated fatty acid ester and / or diglycerin unsaturated fatty acid ester. That is, as the component (b), only either glycerin unsaturated fatty acid ester or diglycerin unsaturated fatty acid ester may be used alone, or both of them may be used in any combination.

[0019] The glycerin unsaturated fatty acid ester used as the component (b) in the present invention is an ester of glycerin and an unsaturated fatty acid, and can be produced by a method known per se such as an esterification reaction or an ester exchange reaction. The ester may be either a monoester form (monoglyceride), a diester form (diglyceride), or a mixture thereof. Further, it may contain a triester form (triglyceride).

[0020] The unsaturated fatty acid constituting the glycerin unsaturated fatty acid ester is not particularly limited as long as it is an unsaturated fatty acid derived from edible animal and vegetable oils and fats. For example, linear unsaturated fatty acids having 18 to 22 carbon atoms (for example, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.) can be mentioned. Among these, linear unsaturated fatty acids having 18 carbon atoms (for example, oleic acid, linoleic acid, linolenic acid, etc.) are preferable, and oleic acid and linoleic acid are particularly preferable. These unsaturated fatty acids may be used alone or in combination of two or more.

[0021] Examples of the glycerin unsaturated fatty acid ester include Poem OL-100H (trade name; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.), Emulgee MU (trade name; constituent fatty acid: linoleic acid; manufactured by Riken Vitamin Co., Ltd.), etc., which are commercially produced and sold, and these can be used in the present invention.

[0022] The diglycerin unsaturated fatty acid ester used as component (b) in the present invention is an ester of diglycerin, which is polyglycerin with an average degree of polymerization of 2, and an unsaturated fatty acid, and can be produced by a method known per se such as an esterification reaction. The ester may be any of a monoester form, a diester form, a triester form, or a mixture thereof. Such a diglycerin unsaturated fatty acid ester can be produced, for example, by subjecting a diglycerin unsaturated fatty acid ester produced by a method known per se to molecular distillation using a falling film molecular distillation apparatus or a centrifugal molecular distillation apparatus, or by purification using a method known per se such as column chromatography or liquid-liquid extraction to increase the proportion of the content of the monoester form.

[0023] The unsaturated fatty acid constituting the diglycerin unsaturated fatty acid ester is not particularly limited as long as it is an unsaturated fatty acid derived from edible animal and vegetable oils and fats. For example, linear unsaturated fatty acids having 18 to 22 carbon atoms (for example, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.) can be mentioned. Among these, linear unsaturated fatty acids having 18 carbon atoms (for example, oleic acid, linoleic acid, linolenic acid, etc.) are preferred, and oleic acid is particularly preferred. These unsaturated fatty acids may be used alone or in combination of two or more.

[0024] As the diglycerin unsaturated fatty acid ester, for example, POEM DO-100V (trade name; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.) is commercially available and can be used in the present invention.

[0025] There is no particular limitation on the content of component (b) in the particles constituting the water dispersibility improver of the present invention, but it is usually 5 to 70% by mass, preferably 10 to 60% by mass, more preferably 15 to 50% by mass in 100% by mass of the particles.

[0026] Furthermore, the particles constituting the water-dispersibility improver of the present invention may contain any components other than those described in (a) and (b) above, as long as they do not hinder the purpose and effects of the present invention. Examples of such components include antioxidants, seasonings, spices, thickeners, stabilizers, and pH adjusters (e.g., citric acid, acetic acid, lactic acid, succinic acid, malic acid, phosphoric acid, and salts thereof).

[0027] The method for producing the particles constituting the water-dispersibility improver of the present invention is not particularly limited as long as the particles contain the above-mentioned components (a) and (b) individually, but a preferred production method is outlined below.

[0028] First, components (a) and (b), along with any other optional components, are melted and mixed to obtain a molten product. In this invention, melting and mixing means heating the various components to make them liquid or slurry-like and then mixing them. The heating temperature is preferably 70 to 100°C.

[0029] Next, the obtained molten material is cooled, solidified, and pulverized using a method known to the extent that it contains particles containing component (a) and component (b) individually. Examples of methods for cooling, solidifying, and pulverizing the molten material include a method in which cooling, solidifying, and pulverizing the molten material simultaneously using a spray cooling method, and a method in which the molten material is first cooled and solidified into a solid, and then the solid is physically crushed using a compression crusher, shear crusher, impact crusher, etc., to produce particles. The cooling temperature is not particularly limited as long as it is the temperature at which each component becomes solid, but is usually between -196 and 30°C. As a guideline for particleization, for example, it is preferable that the average particle diameter (median diameter) is 500 μm or less.

[0030] The water-dispersibility improver of the present invention can improve the water-dispersibility of a protein-containing powder by adding it to the powder.

[0031] The protein-containing powder to which the water-dispersibility improver of the present invention is to be added is not particularly limited as long as it is a powdered food material mainly composed of protein. Examples include powders obtained by removing water and other components from milk, eggs, meat, plants, etc. by known methods, concentrating and drying the protein component, and then powdering it (such as skim milk powder), or powders obtained by separating the protein component contained in milk, eggs, meat, plants, etc. by known methods, decomposing it, removing the water, concentrating and drying it, and so on.

[0032] The type of protein contained in the protein-containing powder is not particularly limited as long as it is of animal or plant origin and is edible. Examples include animal proteins such as milk protein (e.g., whey protein, casein, etc.), egg protein, gelatin, and proteins derived from various meats; plant proteins such as soy protein (e.g., soybean protein, pea protein, etc.), corn protein, wheat protein, rice protein, and rapeseed protein; animal protein hydrolysates such as egg protein hydrolysates, fish protein hydrolysates, meat protein hydrolysates, collagen peptides, and meat peptides; and plant protein hydrolysates such as sugar beet hydrolysates. Among these, milk protein and soy protein are preferred.

[0033] The protein-containing powder may contain other optional components in addition to protein, as long as they do not inhibit the effects of the present invention. Examples of such components include vitamins, minerals, amino acids, flavorings, antioxidants, cocoa powder, and other food ingredients.

[0034] The method for adding the water-dispersibility improver of the present invention to a protein-containing powder is not particularly limited as long as it involves incorporating the water-dispersibility improver of the present invention into the protein-containing powder in powder form. For example, one method is to uniformly mix the water-dispersibility improver of the present invention and the protein-containing powder, thereby bringing them into contact while they are still in powder form.

[0035] The amount of the water-dispersibility improver of the present invention added to the protein-containing powder varies depending on the formulation of the agent, but for example, it is preferably 0.01 to 5 parts by mass, and more preferably 0.05 to 2 parts by mass, per 100 parts by mass of the protein-containing powder.

[0036] The protein-containing powder to which the water-dispersibility improver of the present invention has been added exhibits excellent water-dispersibility, and can therefore be easily dispersed even in low-temperature (5-10°C) water, milk, soft drinks, etc.

[0037] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. [Examples]

[0038] [Preparation of water-dispersibility improvers] (1) Raw materials <(a) Components> 1) Glycerin saturated fatty acid ester A (product name: Emulgy P-100; constituent fatty acids: palmitic acid and stearic acid; manufactured by Riken Vitamin Co., Ltd.) 2) Glycerin saturated fatty acid ester B (product name: Emulgy MS; constituent fatty acids: palmitic acid and stearic acid; manufactured by Riken Vitamin Co., Ltd.) 3) Glycerin saturated fatty acid ester C (product name: Poem B-100; constituent fatty acids: stearic acid and behenic acid; manufactured by Riken Vitamin Co., Ltd.) 4) Oil A that is solid at room temperature (highly hardened palm oil; manufactured by Yokozeki Oil & Fat Industry Co., Ltd.) 5) Oils and fats that are solid at room temperature B (highly hydrogenated rapeseed oil; manufactured by Yokozeki Oil & Fat Industry Co., Ltd.) <(b) Component> 1) Glycerin unsaturated fatty acid ester A (product name: Poem OL-100H; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.) 2) Glycerin unsaturated fatty acid ester B (product name: Emulgy MU; constituent fatty acid: linoleic acid; manufactured by Riken Vitamin Co., Ltd.) 3) Diglycerin unsaturated fatty acid ester (product name: Poem DO-100V; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.)

[0039] (2) Formulation of water dispersibility modifier Tables 1 to 3 show the formulations of water-dispersibility modifiers 1 to 16 prepared using the above raw materials. Of these, water-dispersibility modifiers 1 to 13 in Tables 1 and 2 are examples of the present invention, and water-dispersibility modifiers 14 to 16 in Table 3 are comparative examples thereto. As is clear from Table 3, a comparative example water-dispersibility modifier consisting only of component (b) was not prepared. This is because glycerin unsaturated fatty acid esters and glycerin unsaturated fatty acid esters are normally liquid or paste-like at room temperature, and therefore cannot be used alone to prepare a powdered water-dispersibility modifier.

[0040] [Table 1]

[0041] [Table 2]

[0042] [Table 3]

[0043] (3) Method for preparing a water-dispersibility improver The raw materials were weighed out according to the mixing ratios shown in Tables 1-3, placed in a 100 mL glass beaker, and stirred with a glass rod while being heated to 80°C in a constant temperature bath. The resulting molten material was cooled and solidified in a 4°C cooling bath, then pulverized using a mixer (product name: TM8100; manufactured by TESCOM). The resulting pulverized material was passed through a 30-mesh (500 μm opening) stainless steel sieve to obtain 50 g each of water-dispersibility modifier powders 1-16 with an average particle size of 300 μm.

[0044] [Evaluation using whey protein-containing powder] (1) Addition of water-dispersibility improving agent powder To 100g of whey protein-containing powder (product name: PROGEL 800; manufactured by Friesland Campina), one of the water-dispersibility improving agent powders 1 to 14 and 16 was added in an amount of 1.5% by mass or 2% by mass, and the mixture was pulverized to obtain whey protein-containing powders 1 to 15.

[0045] (2) Dispersion test in milk 140 mL of 5°C milk was placed in a 200 mL glass beaker, and 7 g each of whey protein-containing powders 1-16 were added. After stirring with a spatula for 30 seconds, the mixture was poured into a bowl through a 14-mesh (1.18 mm opening) stainless steel sieve. A certain amount of coarse "mamako" (a type of pulp) that did not pass through the sieve remained on the sieve. Then, 100 mL of water was poured over the sieve to wash away the milk adhering to the sieve and the "mamako". After letting the sieve with the adhering "mamako" stand for 5 minutes to drain excess water, the mass of the sieve was measured, and the mass of the coarse "mamako" remaining on the sieve was calculated by subtracting the mass of the sieve itself from the mass of the sieve. As a control, the same test was also performed on whey protein-containing powder (untreated) that had not undergone the treatment described in (1) above.

[0046] (3) Evaluation of the water dispersion improvement effect The dispersion test described above was performed five times for each whey protein-containing powder, and the average mass of "mamako" was determined. Based on this average value, the water dispersibility improvement effect was evaluated and coded according to the following criteria. The results are shown in Table 4. [Symbolization Criteria] ◎: Excellent (Average value less than 5.0) ○: Good (Average value 5.0 or higher, less than 6.0) △: Slightly poor. Average score between 6.0 and 7.0. ×: Bad (Average value 7.0 or higher)

[0047] [Table 4]

[0048] As is clear from the results in Table 4, the whey protein-containing powders to which the water-dispersibility-improving powders 1 to 13, which are examples of the present invention, were added all had a light average mass of "mamako" (a type of solid mass), and a larger amount of whey protein-containing powder was dispersed in the milk without forming "mamako". On the other hand, the whey protein-containing powders 14 and 15 to which the water-dispersibility-improving powders 14 and 16 of the comparative examples were added, as well as the control whey protein-containing powder, had a heavy average mass of "mamako" and were not dispersed sufficiently in the milk.

[0049] [Evaluation using soy protein-containing powder] (1) Addition of a water-dispersibility modifier To 100g of soy protein-containing powder (product name: Fujipro-F; powdered isolated soy protein; manufactured by Fuji Oil Co., Ltd.), one of the water dispersibility improvers 5, 7, 15, and 16 was added in an amount of 1.5% by mass and mixed to obtain soy protein-containing powders 1 to 4.

[0050] (2) Dispersion test in water 140 mL of room temperature (20°C) water was placed in a 200 mL glass beaker, and 7 g each of soy protein-containing powders 1-4 were added. After stirring with a spatula for 30 seconds, the mixture was poured into a bowl through a 14-mesh (1.18 mm opening) stainless steel sieve. A certain amount of coarse "mamako" (soybean roe) that did not pass through the sieve remained on the sieve. After letting the sieve with the "mamako" attached stand for 5 minutes to drain excess water, the mass of the sieve was measured, and the mass of the coarse "mamako" remaining on the sieve was calculated by subtracting the mass of the sieve itself from the mass of the sieve. As a control, the same test was also performed on soy protein-containing powder (untreated) that had not undergone the treatment described in (1) above.

[0051] (3) Evaluation of the water dispersion improvement effect The dispersion test described above was performed five times for each soy protein-containing powder, and the average mass of "mamako" was determined. Based on this average value, the water dispersibility improvement effect was evaluated using symbols according to the following criteria. The results are shown in Table 5. [Symbolization Criteria] ◎: Excellent (Average value less than 5.0) ○: Good (Average value 5.0 or higher, less than 6.0) △: Slightly poor. Average score between 6.0 and 7.0. ×: Bad (Average value 7.0 or higher)

[0052] [Table 5]

[0053] As is clear from the results in Table 5, the soy protein-containing powders 1 and 2, which are examples of the present invention to which water-dispersibility improver powders 5 and 7 were added, all had a lighter average mass of "mamako" (small clumps of powder), and more soy protein-containing powder was dispersed in water without forming "mamako". On the other hand, the soy protein-containing powders 3 and 4, which are comparative examples to which water-dispersibility improvers 15 and 16 were added, and the control soy protein-containing powder had a heavier average mass of "mamako" and were not dispersed in water sufficiently.

Claims

1. A water dispersibility improver for protein-containing powders, comprising particles containing (a) a glycerol saturated fatty acid ester and / or a solid oil at room temperature in which the constituent fatty acid has 16 to 22 carbon atoms, and (b) a glycerol unsaturated fatty acid monoester and / or a diglycerol unsaturated fatty acid ester in which the constituent fatty acid has 18 carbon atoms.

2. A method for improving the water dispersibility of a protein-containing powder, comprising mixing the water dispersibility improver for the protein-containing powder described in claim 1 with the protein-containing powder, thereby bringing the water dispersibility improver and the protein-containing powder into contact while they remain in powder form.

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