Method for producing whey processed food

Abstract

Provided is a method for producing a whey processed food having a good texture. This production method comprises the following steps (1)-(3): (1) a step for hydrolyzing 10-20% by mass of lactose contained in a whey-containing liquid having a lactose content of 36-74% by mass in terms of solid content; (2) a step for preparing a whey concentrate having a solid content concentration of 55-90 mass% by heating and concentrating the whey-containing liquid after the hydrolysis treatment; and (3) a step for adding crushed lactose to the whey concentrate adjusted to 60-90 DEG C, stirring, and then cooling.

Description

Technical Field

[0001] This invention relates to a method for manufacturing whey-processed foods. Additionally, this invention relates to whey-processed foods. Background Technology

[0002] Raw milk is processed into various dairy products such as cow's milk, cheese, yogurt, butter, and cream for human consumption. However, in the cheese-making process, only about 10% of raw milk is converted into cheese, with the remaining approximately 90% being discharged as whey. Whey is a byproduct of cheese production and therefore contains abundant essential amino acids, proteins, vitamins, and carbohydrates, making it an excellent food raw material from a nutritional perspective. However, whey is not fully utilized in the food industry due to its perishability, low shelf life, and unique flavor. In reality, industrially utilized whey accounts for only 59% of the total whey discharged worldwide, with the remaining 41% used as livestock feed, agricultural fertilizer, or treated as industrial waste. Therefore, achieving effective utilization of whey, expanding its utilization scope, and realizing sustainable society through the effective use of unused dairy resources and environmental protection by reducing waste are important issues, particularly the responsibility of companies manufacturing dairy products.

[0003] One example of whey spoilage is the deterioration of lactose contained within it. It is known that lactose crystals typically form and enlarge in foods with high lactose concentrations, resulting in a rough texture and loss of smoothness on the tongue. This phenomenon is more pronounced at higher lactose concentrations. The impact of lactose crystals on texture has also been noted in brown whey cheese, a processed whey product with high lactose concentration; the ideal crystal size is known to be 20-30 μm, and crystal sizes exceeding 100 μm result in a rough texture on the tongue (Non-Patent Literature 1). Therefore, in order to effectively utilize whey containing a large amount of lactose as a food raw material, it is necessary to prevent the crystallization and enlargement of lactose in whey to maintain a good texture.

[0004] As a method for inhibiting lactose crystallization in whey, a known method involves desalting whey through nanofiltration and then decomposing it with lactose-degrading enzymes (Patent Document 1). According to this method, lactose-degraded desalted whey can be obtained with the following characteristics: good flavor due to desalting, low viscosity upon concentration due to lactose decomposition, and no lactose crystallization during transport of the concentrate. Furthermore, although not a method for inhibiting lactose crystallization, a method for inhibiting mannitol crystallization using non-crystalline sugars as crystal precipitation regulators is known (Patent Document 2).

[0005] Existing technical documents

[0006] Patent documents

[0007] Patent Document 1: Japanese Patent Application Publication No. 2004-129579

[0008] Patent Document 2: Japanese Patent Application Publication No. 2007-215450

[0009] Non-patent literature

[0010] Non-Patent Literature 1: Siv Skeie, Roger K. Abrahamsen, “Chapter 45: Brown Whey Cheese”, Cheese 4th edition: Chemistry, Physics and Microbiology Summary of the Invention

[0011] The problem the invention aims to solve

[0012] The objective of this invention is to provide whey-processed foods with a good taste, thereby achieving efficient utilization of whey and expanding its utilization scope. More specifically, the objective of this invention is to provide whey-processed foods with a less rough feel on the tongue, a smoother tongue texture, less adhesion to teeth, and a better taste.

[0013] Solution for solving the problem

[0014] To address the aforementioned issues, the inventors conducted repeated and in-depth research. They discovered that in whey processed foods containing a high concentration of lactose (15% by mass or more), reducing the lactose crystal content resulted in a smoother texture on the tongue without a rough feel. However, this also led to increased adhesion to teeth. Therefore, to obtain whey processed foods with a good mouthfeel that balances smoothness and reduced tooth adhesion, further research was conducted. The results showed that this objective could be achieved by reducing the proportion of lactose crystals in whey processed foods to 3-5%, and by adjusting the proportions of large and small lactose crystals to appropriate levels.

[0015] This invention was made based on this insight and further research, and includes the following embodiments.

[0016] (I) Manufacturing methods for whey processed foods

[0017] (I-1) A method for manufacturing whey processed food, comprising the following steps (1) to (3):

[0018] (1) For whey liquids with a lactose content of 36-74% by weight (calculated as solids), a process of hydrolyzing 10-20% by weight of the lactose contained in the whey liquid;

[0019] (2) The step of heating and concentrating the whey-containing liquid after the above hydrolysis treatment to prepare a whey concentrate with a solid content concentration of 55-90% by mass; and

[0020] (3) The process of adding crushed lactose to the whey concentrate adjusted to 60℃~90℃, stirring and then cooling;

[0021] Here, the whey processed food has the following characteristics A to C:

[0022] A: Contains lactose at a rate of 15% or more by mass;

[0023] B: The proportion of lactose crystals in whey processed foods is 3-5%;

[0024] C: In whey processed foods, the proportion of coarse lactose crystals is less than 10%, and the proportion of fine lactose crystals is more than 70%.

[0025] The proportion of lactose crystals is determined by using the area of ​​the main peak of lactose monohydrate crystals (standard) detected in the X-ray diffraction pattern measured by an X-ray diffraction device, based on the area of ​​the main peak at that position of the whey processed food being tested, within the range of 2θ = 19.9~20.4°.

[0026] The proportions of coarse and fine lactose crystals in the total lactose crystals were determined by phase-contrast microscopy, representing the ratio of the total area of ​​coarse lactose crystal particles to 100% of the total area of ​​lactose crystal particles in the tested whey processed food, and the ratio of the total area of ​​fine lactose crystal particles to 100% of the total area of ​​lactose crystal particles.

[0027] (I-2) The manufacturing method according to (I-1), wherein the whey liquid of the process of (1) contains a protein content of 5 to 21% by mass in terms of solid components.

[0028] (I-3) The manufacturing method according to (I-1) or (I-2), wherein the whey liquid of the process of (1) contains lipids in a proportion of 9 to 60% by mass based on solid components.

[0029] (I-4) The manufacturing method according to any one of (I-1) to (I-3), wherein, in the step of (3), the amount of pulverized lactose added to the whey concentrate is 0.01% by mass or more.

[0030] (II) Whey processed foods

[0031] (II-1) A whey processed food product having a solid content concentration of 55% by mass or more.

[0032] The solid components of whey processed foods contain 5-21% protein, 29-70% lactose, and 9-60% lipids per 100% of their total weight.

[0033] The total protein content (100% by mass) of whey protein is 73-97% by mass.

[0034] The whey processed food has the following characteristics A to C:

[0035] A: Contains lactose at a rate of 15% or more by mass;

[0036] B: The proportion of lactose crystals in whey processed foods is 3-5%;

[0037] C: In whey processed foods, the proportion of coarse lactose crystals is less than 10%, and the proportion of fine lactose crystals is more than 70%.

[0038] The proportion of lactose crystals is determined by using the area of ​​the main peak of lactose monohydrate crystals (standard) detected in the X-ray diffraction pattern measured by an X-ray diffraction device, based on the area of ​​the main peak at that position of the whey processed food being tested, within the range of 2θ = 19.9~20.4°.

[0039] The proportions of coarse and fine lactose crystals in the total lactose crystals were determined by phase-contrast microscopy, representing the ratio of the total area of ​​coarse lactose crystal particles to 100% of the total area of ​​lactose crystal particles in the tested whey processed food, and the ratio of the total area of ​​fine lactose crystal particles to 100% of the total area of ​​lactose crystal particles.

[0040] (II-2) The whey processed food according to (II-1), wherein the insoluble matter content of the whey processed food is less than 0.4 ml.

[0041] (II-3) The whey processed food according to (II-1) or (II-2), wherein the total protein content is 10-14% by mass of α-lactalbumin and 31-42% by mass of β-lactoglobulin.

[0042] (II-4) A whey-processed food according to any one of (II-1) to (II-3), wherein the amount of whey used in the manufacture of 100g of the whey-processed food, converted to the amount of dried whey, is 30g or more.

[0043] The effects of the invention

[0044] According to the present invention, a method for manufacturing whey processed foods with less roughness on the tongue, a smooth tongue texture, less adhesion to teeth, and a good taste, as well as whey processed foods, are provided. The manufacturing method according to the present invention solves the problem that whey, although nutritionally excellent, could not be effectively utilized in the past, thus enabling the effective use of whey as a food raw material. Attached Figure Description

[0045] Figure 1 These are X-ray diffraction images of whey processed foods A-E prepared in Experimental Example 1. The peaks detected in the range of 2θ = 5~40° are peaks of lactose monohydrate crystals, and the largest main peak detected in the range of 2θ = 19.9~20.4° is used to calculate the proportion of lactose crystals.

[0046] Figure 2 This image represents a cross-sectional tissue of an object obtained by slicing whey processed food O (lactose decomposition rate 20%, seed treatment / 80°C) prepared in Experimental Example 1, observed using a phase contrast microscope (objective magnification ×10). Detailed Implementation

[0047] (I) Whey processed foods

[0048] The whey-processed food of the present invention (hereinafter also referred to as "this food") is a food made from whey.

[0049] Whey is a substance from mammalian milk from which fat and casein have been largely removed, and it is produced as a byproduct in cheese making. Whey includes whey concentrate (sweet whey, sour whey, etc.), its concentrate, its dried form (whey powder, etc.), and its frozen form. Examples of mammals that are sources of milk include cattle, buffalo, goats, and sheep, with cattle being preferred, especially dairy cattle (Holstein and Jersey cattle).

[0050] This food product is characterized by being made from the aforementioned whey as a raw material and possessing the following characteristics:

[0051] (1) Lactose content: 15% by mass or more,

[0052] (2) Proportion of lactose crystals: 3-5%,

[0053] (3) The proportion of coarse lactose crystals in whey processed foods: less than 10%

[0054] In whey processed foods, the proportion of fine lactose crystals is over 70%.

[0055] These characteristics will be explained below.

[0056] In this invention, "solid components" refers to the components after the water has been removed.

[0057] In this specification, "solid component concentration" refers to the proportion of solid components contained in the object (e.g., whey processed food), expressed as the proportion (mass%) of solid components in the total amount when the total amount (wet mass) of the object is set to 100% by mass.

[0058] Furthermore, in this specification, the content of a component in an object (e.g., whey processed food) based on solids content conversion (also referred to as "solids content conversion") refers to the value obtained by converting the proportion of the component contained in the object into solids content. Specifically, when the total amount of solids content (dry mass) of the object is set to 100% by mass, it is expressed as the proportion (by mass) of the component in the total amount of solids content.

[0059] The mass and concentration of solid components in the sample (solid component concentration) can be determined using the atmospheric pressure heating and drying method (sand mixing method). Specifically, after achieving a constant mass with sea sand and a glass rod in a weighing dish, the test sample and distilled water are added, and the sample is dried in a desiccator at 99°C for 4 hours. Then, the moisture content of the test sample is determined based on the mass difference before and after drying. The mass of the solid components in the test sample (before drying) is then determined from the moisture content, from which the solid component concentration can be calculated.

[0060] (1) Lactose content

[0061] The lactose content of whey processed foods can be 15% by mass or more. There is no limitation on the lower limit, but examples include 30%, 35%, 39%, or 40% by mass. There is also no limitation on the upper limit, but examples include approximately 60%, 51%, or 49% by mass. It should be noted that these lower and upper limits can be arbitrarily combined to set the range (this also applies to the description in this specification). The lactose content of whey processed foods can be appropriately set within the range of 15% to 60% by mass. While there is no limitation, examples include a preferred range of 20% to 51% by mass, a more preferred range of 30% to 51% by mass, a further preferred range of 35% to 51% by mass, and a particularly preferred range of 39% to 49% by mass.

[0062] When the lactose content is converted to the solid component content, i.e., the lactose content in 100% by mass of the solid component of whey processed food, it can be 27% by mass or more. The lower limit is 29% by mass or more, preferably 45% by mass or more, more preferably 47% by mass or more, and even more preferably 49% by mass or more. The upper limit is 70% by mass or less, preferably 68% by mass or less, and more preferably 67% by mass or less. Examples of this range include 27-70% by mass, 29-68% by mass, 29-67% by mass, 49-70% by mass, 49-68% by mass, and 49-67% by mass.

[0063] In this invention, the lactose content can be determined using an enzyme electrode method. The specific determination method is detailed in Experimental Example 2. The converted amount of solid lactose in this food can be calculated based on the lactose content in the food and the solid content concentration of the food obtained by the atmospheric pressure heating and drying method (sand mixing method).

[0064] (2) Proportion of lactose crystals

[0065] The proportion of lactose crystals in this food product is as follows: Based on the area of ​​the main peak of lactose monohydrate crystals (α-type) (standard) detected in the X-ray diffraction pattern measured using an X-ray diffraction apparatus, the proportion is determined by the area of ​​the peak at the position corresponding to the main peak obtained using the same method for the whey-processed food product being tested. Details of the measurement and calculation methods are explained in Experimental Example 1, which will be described later.

[0066] As for the preparation method of the test sample (test sample) for measurement, for hard, solid whey processed foods with a solid content concentration of, for example, 80% by mass or more, it can be prepared by slicing to a thickness of 0.5 mm, similar to Example 1. On the other hand, for semi-solid or soft, solid whey processed foods with a solid content concentration of, for example, 55% to less than 80% by mass, it can be prepared according to the front-loading method in the sample preparation method used in powder X-ray diffraction determination. Specifically, it can be prepared as follows: the test sample is filled into the sample filling part of a glass sample holder with a square columnar recess (sample filling part) with a depth of 0.5 mm and a bottom surface of 20 mm × 20 mm, and the surface is smoothed using the edge of another glass plate, thereby making the surface of the test sample for X-ray diffraction flat (smooth and uniform), and then cooled at 5°C.

[0067] The preferred proportion of lactose crystals in this food is 3-5%, which can be appropriately set within this range.

[0068] (3) The proportion of coarse lactose crystals and fine lactose crystals in whey processed foods.

[0069] The proportions of coarse and fine lactose crystals in this food product can be determined by phase-contrast microscopy. Specifically, it is the ratio of the total area of ​​coarse lactose crystal particles to 100% of the total area of ​​lactose crystal particles in the whey processed food, as determined by phase-contrast microscopy. Details of the determination and calculation methods are explained in Experimental Example 1 below. The microscope specimen used for the determination can be prepared by placing approximately 1 mg of whey processed food on a glass slide, crushing the sample with a coverslip, and then thinly extending the sample (crushing method).

[0070] In this invention, coarse lactose crystals refer to crystals with an equivalent circular diameter of 30 μm or more, which is determined by the horizontal projected area of ​​particles (lactose crystal particles) observed using a phase-contrast microscope in whey processed foods. Similarly, fine lactose crystals refer to crystals with an equivalent circular diameter of 10 μm or less, determined by the horizontal projected area of ​​particles (lactose crystal particles) observed using a phase-contrast microscope in whey processed foods. Details of the method for determining the horizontal projected area of ​​particles using a phase-contrast microscope and the method for calculating the equivalent circular diameter are also explained in Experimental Example 1 below.

[0071] The proportion of coarse lactose crystals in the overall lactose crystal composition, calculated based on the total area of ​​the respective crystal particles, is 10% or less. There are no particular limitations as long as it is 10% or less, but it is preferably 8% or less, more preferably 5% or less, particularly preferably 3% or less, and even more preferably 0%.

[0072] The proportion of fine lactose crystals in the overall lactose crystal composition, calculated based on the total area of ​​the respective crystal particles, is 70% or more. There are no particular limitations as long as it is 70% or more, but it is preferably 72% or more, more preferably 80% or more, particularly preferably 90% or more, and even more preferably 95% or more.

[0073] This food product can be any solid or semi-solid food possessing the aforementioned characteristics. Within this range, other ingredients can be blended in as raw materials other than whey for preparation. As a raw material for lactose (lactose source), in addition to whey, desalted whey, WPC, whey protein concentrate powder, and WPI can also be used. Furthermore, regardless of the source, whey permeate powder, a byproduct of protein concentrate, food-grade lactose obtained by concentrating and purifying whey or whey permeate, and other raw materials containing lactose can be used at will. Examples of other ingredients include raw milk, cow's milk or dairy products (skim milk, concentrated milk, reconstituted milk, whole milk powder, skim milk powder, cream, butter, anhydrous butter, casein, and other milk proteins), goat's milk, reducing sugars, gelatin, and stabilizers.

[0074] In this invention, "solid" refers to a shape that does not deform due to its own weight even when left to stand for at least 24 hours at 25°C and atmospheric pressure. "Semi-solid" refers to a shape that deforms due to its own weight under the aforementioned conditions. The whey processed foods of this invention only require a solid content concentration of 55% by mass or more, and these include paste-like (semi-fluid, non-shaped) foods, soft solid foods, and hard solid foods. It should be noted that, although not limited, examples of solid content concentrations for paste-like, soft solid, and hard solid whey processed foods can be approximately 55% to less than 75% by mass, 75% to less than 80% by mass, and 80% to 90% by mass, respectively.

[0075] (4) Protein content in whey processed foods

[0076] In this food product, there is no limitation on the amount of protein contained as an ingredient other than lactose, and examples include 2% by mass and less than 10% by mass. Preferably, 4 to 8% by mass is mentioned, and more preferably, 6 to 8% by mass is mentioned.

[0077] When converting the aforementioned protein content to the solid component content, i.e., the protein content in 100% by mass of the solid component of whey processed food, it can be in the range of 5% to 21% by mass. The lower limit is 5% by mass or more, preferably 6% by mass or more, more preferably 7% by mass or more, and the upper limit is 21% by mass or less, preferably 13% by mass or less, more preferably 11% by mass or less. Examples of this range include 7% to 21% by mass, 5% to 11% by mass, 7% to 11% by mass, and 8% to 9% by mass.

[0078] The total protein content in this food can be determined using the Kjeldahl method. Details are provided in the Example section. The converted amount of solid protein in this food can be calculated from the total protein content and the solid concentration obtained using the above-described atmospheric pressure heating and drying method (sand mixing method).

[0079] The protein in this food product includes milk-derived proteins such as whey protein and casein. There is no limitation on the proportion of whey protein in 100% by mass of the total protein content of this food product; examples include 73% to 100% by mass, preferably 73% to 97% by mass. The remainder may consist of casein.

[0080] Whey protein is the protein component contained in whey. Representative components include α-lactalbumin (α-LA), β-lactoglobulin (β-LG), immunoglobulins, and lactoferrin. In this invention, whey protein can be used in whole or in part as a protein component. It should be noted that there is no limitation on the ratio of α-LA and β-LG contained in 100% by mass of whey protein. Examples of α-LA being 12-28% by mass, preferably 13-15% by mass, and β-LG being 37-74% by mass, preferably 42-44% by mass, are given. Thus, the ratio of α-LA and β-LG contained in whey protein is roughly determined according to the type of milk. For example, in the case of whey protein derived from dairy cows, the ratio of α-LA and β-LG contained in the whey protein is approximately 49-90% by mass in total.

[0081] Although there are no restrictions, the α-LA and β-LG contents in 100% by mass of total protein in this food can be estimated to be 10-14% by mass and 31-42% by mass, respectively.

[0082] The solid content of whey protein contained in this food product can be selected from a range of 5% to 21% by mass. The lower limit is 5% by mass or more, preferably more than 7.6% by mass, more preferably 8% by mass or more, and the upper limit is 21% by mass or less, preferably 13% by mass or less, more preferably 11% by mass or less. Examples of this range include 5% to 11% by mass, greater than 7.6% by mass but less than 11% by mass, and 8% to 11% by mass.

[0083] Furthermore, although there are no restrictions, the equivalent amount of α-LA solids contained in this food product can be selected from the range of 0.7% by mass to 2% by mass. The lower limit is 0.7% by mass or more, preferably more than 1.0% by mass, more preferably 1.1% by mass or more, and the upper limit is 2% by mass or less, preferably 1.8% by mass or less, more preferably 1.5% by mass or less. Examples of such ranges include 0.7% by mass to 1.8% by mass, 0.7% by mass to 1.5% by mass, 1.1% by mass to 1.8% by mass, and 1.1% by mass to 1.5% by mass.

[0084] Furthermore, although there are no restrictions, the equivalent amount of β-LG solids contained in this food product can be selected from a range of 2.2% to 5% by mass. The lower limit is 2.2% by mass or more, preferably more than 3.2% by mass, more preferably 3.3% by mass or more, and the upper limit is 5% by mass or less, preferably 4.8% by mass or less, more preferably 4.6% by mass or less. Examples of such ranges include 2.2% to 4.8% by mass, 2.2% to 4.6% by mass, 3.3% to 4.8% by mass, and 3.3% to 4.6% by mass.

[0085] The amounts of α-LA and β-LG contained in this food product can be determined using the SDS-PAGE method. Details are provided in the Examples section. It should be noted that the sample used for SDS-PAGE is preferably the sample before heating and concentration. The converted amount of α-LA or β-LG solids in this food product can be calculated based on the content of α-LA or β-LG in the food product and the concentration of solids obtained from the above-described atmospheric pressure heating and drying method (sand mixing method).

[0086] As mentioned above, the ratio of α-LA and β-LG in whey protein is roughly determined. Therefore, the amount of whey protein contained in this food can be calculated from the total amount of α-LA and β-LG contained in this food. For example, when this food is manufactured using whey powder, the amount of whey protein contained in this food can be calculated as 1.75 times the total amount of α-LA and β-LG.

[0087] The solid content of casein in this food product can be selected from a range of 0 to 5% by mass. The lower limit is 0% by mass or more, preferably more than 0.1% by mass, more preferably 0.2% by mass or more, and even more preferably 0.3% by mass or more. The upper limit is 5% by mass or less, preferably 4% by mass or less, more preferably 3% by mass or less, and even more preferably 2% by mass or less. Examples of such ranges include 0 to 5% by mass, 0 to 3% by mass, 0 to 2% by mass, 0.3% to 5% by mass, 0.3% to 3% by mass, and 0.3% to 2% by mass.

[0088] The amount of casein in this food product can be determined using the subtraction method (total protein - non-casein protein). Details are provided in the Examples section. The converted amount of casein solids in this food product can be calculated based on the total casein content and the concentration of solids obtained by the atmospheric pressure heating and drying method (sand mixing method). Furthermore, α-casein can be cited as an example of a type of casein. s-1 Casein, α s-2 Casein, β-casein, κ-casein, and γ-casein.

[0089] (5) Lipid content in whey processed foods

[0090] Furthermore, in the whey-processed food products of the present invention, lipids may be incorporated as components other than lactose and protein, provided that the lactose content and characteristics of lactose crystals are not impaired. There are no limitations on the lipid content; it can be appropriately selected from a range of 5% by mass or more.

[0091] When converting the above-mentioned lipid content to the solid component content, i.e., the lipid content in 100% by mass of the solid component of whey processed food, it can be 9 to 60% by mass. The lower limit is 9% by mass or more, preferably 25% by mass or more, more preferably 28% by mass or more, and even more preferably 39% by mass or more. The upper limit is 60% by mass or less, preferably 58% by mass or less, and more preferably 55% by mass or less. Examples of this range include 9 to 55% by mass, 25 to 55% by mass, 28 to 55% by mass, 39 to 60% by mass, and 39 to 55% by mass.

[0092] The lipid content in this food product can be determined using the Roese-Gottlieb method. Details are provided in the Examples section. The equivalent amount of lipid solids in this food product can be calculated based on the lipid content and the concentration of solids obtained using the atmospheric pressure heating and drying method (sand mixing method).

[0093] (6) Content of insoluble matter in whey processed foods

[0094] The amount of insoluble matter contained in this food is preferably less than 0.4 ml. More preferably, it is in the range of 0.3 to 0.35 ml, and more preferably, it is in the range of 0.25 to 0.30 ml.

[0095] The details of the method for determining the content of insoluble matter are described in the Example 1 section. It should be noted that, in this invention, insoluble matter refers to substances measured by the method described later, and the content of insoluble matter can be determined by this method.

[0096] As described below, this food product is manufactured primarily from whey. While there are no restrictions, the amount of whey used in the manufacture of 100g of this food product, converted to the amount of dried whey, is preferably 30g or more.

[0097] While not limited to whey-processed foods, the present invention includes, but is not limited to, brown whey cheese, Gjetost, and caramel, as described below. Although not limited, these whey-processed foods are known to be the following types of foods.

[0098] Brown whey cheese:

[0099] A food product obtained by adding milk and cream to whey and heating and concentrating it, with a solid content of 55-85% by mass and a lipid content of 4-30% by mass. It should be noted that brown whey cheese is called brown cheese or Brunost depending on the country and region, but they are all the same whey processed food.

[0100] Norwegian goat cheese:

[0101] A food product obtained by adding milk and cream to whey and then heating and concentrating it, with a solid content of 55-85% by mass and a lipid content of 4-30% by mass, wherein all or part of the milk used is derived from goat milk.

[0102] caramel:

[0103] A gummy-like structure made from dairy ingredients and flavored with a milky texture, which is a food product made from whey processed foods.

[0104] In addition, this food product also includes foods obtained by concentrating or drying an article containing milk or milk fat added to whey, including foods with the following characteristics:

[0105] (a) The milk fat content is more than 5% by mass of the total dry weight (converted to solid content).

[0106] (b) The dry solids content is more than 50% by mass and less than 85% by mass of the total weight.

[0107] (c) It has been molded or is moldable.

[0108] (II) Manufacturing methods of whey processed foods

[0109] The whey processed food can be manufactured by subjecting a whey-containing liquid containing protein, lactose and lipids, prepared primarily from whey, to the following treatment.

[0110] (1) Lactose hydrolysis treatment,

[0111] (2) Concentration treatment, and

[0112] (3) Seed treatment.

[0113] The following describes the whey-containing liquid and the above treatment.

[0114] whey liquid

[0115] In this invention, "whey" refers to the water-soluble components remaining after removing fat, casein, fat-soluble vitamins, etc., from milk. However, whey may contain incompletely removed fat, casein, and / or fat-soluble vitamins. Examples of whey include: cheese whey and curd whey (also known as sweet whey) obtained as byproducts in the manufacture of natural cheese and rennet casein; casein whey, acid whey, and quark whey obtained in the manufacture of fermented milk, quark cheese, etc.

[0116] As a raw material containing whey liquid, whey concentrate (sweet whey, acid whey, etc.), its concentrate, its dried form (whey powder, etc.), and its frozen form can be used. Alternatively, demineralized whey, whey protein concentrate (WPC), whey protein concentrate powder, and whey protein purified (WPI) can also be used. It should be noted that, generally speaking, WPC is a general term for whey protein concentrates with approximately 25% to 80% by mass of solid components, and WPI is a general term for whey protein concentrates with more than 80% by mass of solid components. As a raw material, whey concentrate and dried form (whey powder, etc.) are preferred, and whey dried form is more preferred. Although there are no limitations, the amount of whey used in the manufacture of 100g of this food product, converted to whey dried form, is preferably 30g or more.

[0117] The whey-containing liquid preferably uses whey as the main raw material and contains at least 36-74% lactose by weight (based on solids). The lactose by weight (based on solids) is preferably 46-70% by weight, more preferably 56-60% by weight.

[0118] Furthermore, the protein content in the whey liquid, calculated as solids, ranges from 5% to 21% by mass. The solids content of this protein is preferably 7% to 20% by mass, more preferably 9% to 10% by mass.

[0119] Although there are no restrictions, the ratio of lactose in the whey liquid to 10 parts by weight of protein can be selected in the range of 30 to 68 parts by weight, preferably 63 to 67 parts by weight, and more preferably 63 to 66 parts by weight.

[0120] In addition to lactose and protein, whey-containing liquids may also contain lipids. The lipid content in the whey-containing liquid, calculated as solids, ranges from 9 to 60% by mass. The preferred solids percentage of this lipid is 20 to 40% by mass, more preferably 25 to 30% by mass. While not limited, the ratio of lipids to 10 parts by mass of protein in the whey-containing liquid can be selected from 9 to 79 parts by mass. Preferably, it is 12 to 31 parts by mass, more preferably 17 to 31 parts by mass.

[0121] There is no limitation on the water content in whey liquids; for example, a range of 25% to 90% by mass can be cited. Preferably, it is 25% to 50% by mass, more preferably 25% to 40% by mass. The water content in whey processed foods can be determined by atmospheric pressure heating and drying. There are no limitations on the raw materials (water sources) used as water sources, and various raw materials (e.g., whey concentrate, whey concentrate, raw milk, cow's milk, or dairy products) used as whey protein sources, lactose sources, and lipid sources can be cited as examples.

[0122] (1) Lactose hydrolysis treatment

[0123] Lactose hydrolysis is a process that hydrolyzes and reduces the molecular weight of lactose contained in whey liquid. The lactose hydrolysis process used in this invention hydrolyzes a portion of the lactose contained in the whey liquid, preferably 10-20% by mass out of 100% of the total lactose. Therefore, as shown in Experimental Example 1, the lactose content and the proportion of lactose crystals in the manufactured whey processed food can be adjusted to a specified range, resulting in the preparation of whey processed foods with good mouthfeel (reduced tongue feel and tooth adhesion).

[0124] Within this scope, there are no particular limitations on the method or conditions of hydrolysis. Preferably, a treatment using a lactase, such as lactase, to hydrolyze a portion of the lactose contained in whey liquid to produce glucose and galactose is preferred.

[0125] For example, the method of hydrolyzing 10-20% by mass of the total lactose in whey liquid using lactase can be set by appropriately adjusting the mixing ratio, reaction temperature, enzyme treatment time, etc., according to the enzyme activity. For example, it includes a method of mixing lactase into whey liquid and treating it at a temperature of about 50°C for about 10-20 minutes, but is not limited to this.

[0126] Whether 10-20% by mass of the total lactose in whey liquid has been hydrolyzed can be evaluated by measuring the lactose concentration in the whey liquid before and after hydrolysis treatment, and calculating the lactose degradation rate using the following formula. It should be noted that the lactose concentration, as described above, can be determined using the enzyme electrode method.

[0127] [Mode]

[0128] Lactose breakdown rate % =

[0129] 100 - [(lactose concentration after hydrolysis / lactose concentration before hydrolysis) × 100]

[0130] (2) Concentration treatment

[0131] Concentration treatment is the process of concentrating the whey-containing liquid after hydrolysis to a solid content concentration of approximately 55-90% by mass to prepare whey concentrate. As long as it is this treatment, there are no particular restrictions on the specific methods and conditions. Preferred examples include concentrating the whey-containing liquid under reduced pressure while stirring and heating until the solid content concentration reaches approximately 55-90% by mass, or concentrating by heating at atmospheric pressure.

[0132] As for heating conditions, there are no limitations as long as they do not impair the effects of the present invention. For example, in the case of vacuum concentration, a range of 50 to 80°C can be cited. Preferably, the range is 60 to 70°C. As for vacuum conditions, there are no limitations as long as they do not impair the effects of the present invention. For example, a vacuum pressure (gauge pressure [relative pressure]) range of -20 kPa to -80 kPa can be cited. Preferably, the range is -40 kPa to -80 kPa. In the case of heating concentration under atmospheric pressure, a temperature range of 100°C to 130°C can be cited. Preferably, the range is 100°C to 110°C.

[0133] (3) Seeding treatment

[0134] Seed crystal treatment involves adjusting the whey concentrate prepared through the above treatment to 60~90℃, adding crushed lactose under this temperature condition and stirring to precipitate fine crystals.

[0135] The temperature conditions can be set within the range of 60~90°C, preferably 60~85°C, and more preferably 70~80°C.

[0136] As a powdered lactose, α-hydrated crystalline lactose from the Japanese Pharmacopoeia is typically used. It is pulverized to below 10 μm using a ball mill, hammer mill, or similar mill, and then sterilized by dry heat sterilization or ozone sterilization at 130°C for 1-2 hours. Preferred particle size D. 50 Below 3μm and D 90 It is pulverized lactose with a particle size of less than 5μm.

[0137] The amount of pulverized lactose added to the whey concentrate can be within any range that produces this food product with the aforementioned characteristics of lactose crystals, and there is no limitation within this range. However, the concentration of pulverized lactose in the whey concentrate can be set from 0.01% by mass or more. Preferably, it is in the range of 0.02% to 0.5% by mass.

[0138] The mixing conditions and time are only required to produce this food product with the aforementioned characteristics of lactose crystals; there are no restrictions within this range. Examples of mixing conditions include using a twin-screw mixer (manufactured by Irie Shokai Co., Ltd., with blades having a diameter of 60mm, a screw spacing of 50mm, a length of 120mm, a twist angle of 60°, and rotating in the same direction) with a rotation speed in the range of 0 to 100 rpm. Examples of mixing time include a rotation speed in the range of 15 to 30 minutes.

[0139] This food can be prepared by cooling to about 5°C after the above (1)~(3) treatment.

[0140] Whether the whey-processed food of the present invention has been obtained can be confirmed by measuring the lactose content, the proportion of lactose crystals, and the proportion of coarse and fine lactose crystals in the whey-processed food using the above method. Additionally, the protein content, lipid content, and insoluble matter content in the whey-processed food can also be measured using the above method as needed.

[0141] This food product, manufactured in this way, is a whey-processed food containing lactose at a ratio of 15% or more by weight, and is a whey-processed food with a smooth tongue texture, low adhesion to teeth, and good taste. Therefore, the manufacturing method of the present invention is useful as a method for manufacturing this whey-processed food with good taste.

[0142] In this specification, the terms "comprising" and "containing" include the meanings of "formed by" and "substantially formed by".

[0143] (Contribution to the Sustainable Development Goals (SDGs))

[0144] This invention can be effectively used as a means to achieve the Sustainable Development Goals (SDGs). By utilizing this invention, it is possible to contribute to the achievement of the Sustainable Development Goals (SDGs) and objectives.

[0145] Specifically, the Sustainable Development Goals (SDGs) are as follows (“Changing Our World: The 2030 Agenda for Sustainable Development,” Ministry of Foreign Affairs, Internet).<URL:https: / / www.mofa.go.jp / mofaj / gaiko / oda / sdgs / pdf / 000101402.pdf > ).

[0146] Goal 1: To eliminate poverty in all its forms throughout the world.

[0147] Goal 2: Eliminate hunger, achieve food security, improve nutrition and promote sustainable agriculture.

[0148] Goal 3: Ensure healthy lifestyles and promote well-being for all age groups.

[0149] Goal 4: Ensure inclusive and equitable quality education so that all people can have lifelong learning opportunities.

[0150] Goal 5: Achieve gender equality and empower all women and girls.

[0151] Goal 6: Provide water and sanitation for all and manage them sustainably.

[0152] Goal 7: Ensure that everyone has access to affordable, reliable and sustainable modern energy.

[0153] Goal 8: To promote sustained, inclusive and sustainable economic growth, and to promote full productive employment and decent work for all.

[0154] Goal 9: Build resilient infrastructure, promote inclusive and sustainable industrialization, and drive innovation.

[0155] Goal 10: Reduce inequality within and between countries.

[0156] Goal 11: Develop inclusive, safe, resilient and sustainable cities and human settlements.

[0157] Goal 12: Ensure sustainable consumption and production patterns.

[0158] Goal 13: Take urgent action to address climate change and its impacts.

[0159] Goal 14: Protect and sustainably use the ocean and its resources to promote sustainable development.

[0160] Target 15: Protect, restore and promote sustainable use of terrestrial ecosystems, sustainably manage forests, combat desertification, halt and reverse land degradation and prevent biodiversity loss.

[0161] Goal 16: To create peaceful and inclusive societies that promote sustainable development, with access to justice for all and effective, accountable and inclusive institutions at all levels.

[0162] Goal 17: Strengthen implementation measures to revitalize global partnerships for sustainable development.

[0163] This invention is particularly helpful in achieving Objective 2 (eliminating hunger, achieving food security, improving nutritional status, and promoting sustainable agriculture) and Objective 3 (ensuring healthy lifestyles and promoting the well-being of people of all ages). Specifically, by providing whey, a nutritionally superior food raw material rich in various essential amino acids, proteins, vitamins, and carbohydrates, in the form of whey-processed foods, it can help provide safe and adequate food to everyone, including young women, pregnant / lactating women, and the elderly.

[0164] Furthermore, this invention particularly contributes to the achievement of objective 9 (building disaster-resistant infrastructure, promoting inclusive and sustainable industrialization, and driving innovation). Specifically, by inhibiting whey spoilage, this technology creates new added value from whey, thereby promoting industrial diversification, value creation in commodities, and other technological development, research, and innovation. This improves resource utilization efficiency, expands and increases the efficiency of industrial processes, and sustainably and robustly promotes innovation.

[0165] Furthermore, this invention is particularly helpful in achieving objective 12 (ensuring sustainable consumption and production patterns). That is, by effectively utilizing whey, which is mostly wasted in the cheese manufacturing process, as processed whey foods, food loss in the production / supply chain can be reduced. Additionally, by halving food waste and promoting sustainable development and harmony with nature, sustainable consumption and production patterns can be ensured.

[0166] Furthermore, the present invention can also help achieve the objectives associated with the various goals set forth in the “Transforming Our World: The 2030 Agenda for Sustainable Development”.

[0167] Example

[0168] The structure and effects of the present invention will be described below using experimental examples to aid understanding. However, the present invention is not limited to these experimental examples. Unless otherwise specified, the following experiments were conducted at room temperature (25±5℃) and atmospheric pressure.

[0169] Experimental Example 1

[0170] Twenty-one types of whey processed foods, A to U, were manufactured, and the lactose content (mass%) and the proportion of lactose crystals (%) of each whey processed food were determined. Furthermore, for whey processed foods G to U, the proportion of coarse and fine lactose crystals within the lactose crystals was determined. Subsequently, the mouthfeel (tongue feel, tooth feel) of these whey processed foods A to U was evaluated.

[0171] (1) Raw materials

[0172] It should be noted that the raw materials used in the manufacture of whey processed foods are as follows:

[0173] Whey powder: Powder made by spray drying whey (100% whey), lactose content 80%, protein content 12% (manufactured by Meiji Co., Ltd.)

[0174] Butter: 47% fat, 3% lactose (made by Meiji Co., Ltd.)

[0175] It should be noted that butter meets the requirements of the prefectural ordinance (Milk, etc. Prefectural Ordinance) regarding the composition standards of milk and dairy products, which stipulates that it is "a substance from which all components except milk fat have been removed from raw milk, cow's milk or special cow's milk".

[0176] Lactase: Saphera (registered trademark) 2600L (manufactured by Novozymes Japan Co., Ltd.)

[0177] Crushed lactose: (Made by LactJapan Co., Ltd.)

[0178] In addition, the standards used in the determination of lactose content and the proportion of lactose crystals are as follows:

[0179] Lactose monohydrate crystals (α-type): Lactose monohydrate (100% by mass), manufactured by Fujifilm and Koh Genuine Chemicals Co., Ltd. Hereinafter referred to as "lactose crystals (standard)".

[0180] (2) Test / evaluation methods

[0181] The experimental and evaluation methods used in the following experimental examples are described below.

[0182] (2-1) Determination of lactose content (mass%) in whey processed foods

[0183] The lactose content in whey processed foods was determined using an enzyme electrode method.

[0184] 2.5g of whey processed food was diluted to 100mL with distilled water and used as the test sample in the testing apparatus under the conditions described below. Additionally, lactose crystals (standard) were diluted with distilled water to prepare concentrations of 0.25, 0.50, 1.0, and 1.5g / 100mL, which were used as standard solutions for the standard curve and used in the testing apparatus under the conditions described below to create a standard curve. Based on this standard curve, the lactose content in the test sample was determined from the measured values ​​obtained from the test sample, and then the lactose content in the whey processed food was calculated.

[0185] [Measuring Apparatus and Conditions]

[0186] Device: BF-7 enzyme electrode biosensor (manufactured by Oji Measurement & Testing Co., Ltd.)

[0187] Buffer solution: BF buffer solution pH 7.0 (manufactured by Oji Measurement & Testing Co., Ltd.)

[0188] Electrode: Lactose electrode (manufactured by Oji Measurement & Testing Co., Ltd.)

[0189] (2-2) The proportion of lactose crystals in whey processed foods (%)

[0190] The whey processed food was cut into 0.5 mm thick pieces and used as the test sample. The amount of lactose crystals was determined using an X-ray diffraction measuring device (SmartLab X-ray DIFFRACTOMETER: Rigaku).

[0191] Specifically, the test sample (one piece) with a thickness of 0.5 mm was placed in the glass bath attached to the aforementioned apparatus, with the top and bottom facing each other, and the X-ray diffraction pattern was measured using the X-ray diffraction measuring device. It should be noted that when measuring the X-ray diffraction pattern of lactose crystals (standard) using the X-ray diffraction measuring device, multiple peaks originating from lactose crystals were detected in the range of 2θ = 19.9~20.4°, and the largest peak was designated as the main peak. Next, after smoothing and subtracting the base portion from the X-ray diffraction pattern obtained for the test sample, the area value of the peak corresponding to the main peak of lactose crystals (standard) was calculated among the peaks detected in the range of 2θ = 19.9~20.4°.

[0192] Next, using the area of ​​the main peak measured in the same manner for lactose crystals (standard) as a benchmark, the proportion of the area of ​​the main peak obtained for each whey processed food is calculated, and the proportion (%) of lactose crystals contained in each whey processed food is calculated.

[0193] [Mode]

[0194] The percentage of lactose crystals in whey processed foods (%)

[0195] = B / A × 100

[0196] A: Area of ​​the main peak at 2θ = 19.9~20.4° of lactose crystals (standard).

[0197] B: Regarding whey processed foods (tested samples), the area value of the peak equivalent to the main peak mentioned above.

[0198] (2-3) The proportion of coarse and fine lactose crystals in whey processed foods

[0199] For a microscopic specimen prepared by crushing approximately 1 mg of the aforementioned whey processed food onto a glass slide using a coverslip (crushing method), 15 fields of view were observed using a phase-contrast microscope (objective magnification ×10, overall magnification 10x). The images obtained from the 15 fields of view were binarized to separate the background from the particles (lactose crystals), and the total number of particles was counted. Next, the horizontal projected area of ​​each particle (each lactose crystal) was measured, and the circumscaping diameter was calculated. Particles with a circumscaping diameter of 30 μm or more were classified as coarse lactose crystals, and particles with a circumscaping diameter of 10 μm or less were classified as fine lactose crystals. The number of coarse lactose crystals and the number of fine lactose crystals were then determined.

[0200] Next, the horizontal projected areas of all particles (lactose crystals) contained in the field of view are accumulated to calculate the total area of ​​all lactose crystal particles. This is also referred to as the "total area of ​​lactose crystals" in this invention. Furthermore, for particles equivalent to coarse lactose crystals among all particles (lactose crystals) contained in the field of view, the horizontal projected areas of each particle are accumulated to calculate the total area of ​​the coarse lactose crystal particles. This is also referred to as the "total area of ​​coarse lactose crystals" in this invention. Furthermore, for particles equivalent to fine lactose crystals among all particles (lactose crystals) contained in the field of view, the horizontal projected areas of each particle are accumulated to calculate the total area of ​​the fine lactose crystal particles. This is also referred to as the "total area of ​​fine lactose crystals" in this invention.

[0201] Set the total area of ​​lactose crystals to 100% (baseline), calculate the percentage of the total area of ​​coarse lactose crystals relative to it (%) and the percentage of the total area of ​​fine lactose crystals relative to it (%), and use them as the percentage of coarse lactose crystals in lactose crystals and the percentage of fine lactose crystals in lactose crystals, respectively.

[0202] (2-4) Protein content in whey processed foods: Kjeldahl method

[0203] Accurately weigh approximately 1.5g of the prepared whey food product, dilute or dissolve it in hot water, transfer it to a 100ml volumetric flask, cool it, and then dilute to volume with water. Place 20ml of this diluted solution into a decomposition flask. Slowly add the decomposition accelerator (KJELTABS C) and 12ml of sulfuric acid, mix well, then add 8ml of hydrogen peroxide and mix again. Next, heat the solution using a decomposition apparatus to convert nitrogen into ammonia. The liquid in the decomposition flask becomes clear; after turning blue with copper sulfate, cool it and slowly add 50ml of water for dilution. Then, distill using a Kjeldahl distillation apparatus.

[0204] Specifically, after adding excess sodium hydroxide to the above decomposition solution (H2SO4 containing (NH4)2SO4) to make it alkaline, the solution is heated with steam to release ammonia again. The free ammonia is then collected in a boric acid aqueous solution by steam distillation. The resulting ammonia collection solution is titrated with a standard sulfuric acid solution to determine the nitrogen content. This nitrogen content is then multiplied by the nitrogen-protein conversion factor (6.38) to calculate the protein content.

[0205] (2-5) Quantification of α-LA and β-LG: SDS-PAGE method

[0206] The quantification of α-LA and β-LG can be performed using the SDS-PAGE method described below.

[0207] (i) Preparation of reagents

[0208] (a) Composition of the reducing reagent

[0209] 50 mM Tris-HCl buffer (pH 6.8), 20% glycerol, 1% SDS, 50 mM DTT, 0.005% BPB

[0210] (b) Preparation of sample solution

[0211] Mix 100 μl of the test sample (whey processed food) prepared with an estimated value of approximately 75 mg / 100 g for α-LA or β-LG and 900 μL of reducing reagent to form the sample solution (prepared with an estimated value of approximately 7.5 mg / 100 g for α-LA or β-LG).

[0212] (c) Preparation of standard solutions for standard curves

[0213] Standard solutions for calibration curves were prepared at concentrations of 25, 50, 100, and 150 μg / mL for either α-LA or β-LG. The standards used are as described below.

[0214] α-LA Standard: α-lactalbumin, derived from bovine milk-type 1 lyophilized powder (made by Sigma-Aldrich).

[0215] β-LG Standard: β-Lactoglobulin, derived from bovine milk-type 1 lyophilized powder (manufactured by Sigma-Aldrich).

[0216] (ii) Reduction and electrophoresis

[0217] The sample solution was collected into a microtube, heated at 100°C for 5 minutes, and then cooled (reduced).

[0218] The standard solutions used for the standard curve are also subjected to the same reduction process.

[0219] Next, each solution was subjected to electrophoresis under the following conditions.

[0220] (Electrophoresis conditions)

[0221] Gel: SPG520L (ATTO Corporation.)

[0222] Buffer solution: EzRunC + (ATTO Corporation.)

[0223] Sample solution injection volume: 10 μL

[0224] Power on: constant current 40mA (20mA / gel) for about 70 minutes.

[0225] After applying electricity, the gel was immersed in the staining solution (AE-1340 EzStain Aqua: ATTO Corporation.) for 3 hours, then rinsed with distilled water and immersed for 24 hours to decolorize.

[0226] After decolorization, the gel was placed on a highly transparent glass plate, scanned, and after background correction using image analysis software, the bands were detected and the signal intensity was calculated.

[0227] Based on the standard curve prepared using standard solutions, the concentration of α-LA or β-LG in the test solution is determined from the signal intensity of the α-LA or β-LG bands obtained for the test solution, and then converted to the concentration in the test sample.

[0228] (2-6) Quantification of casein: Subtraction method

[0229] Accurately weigh approximately 1.5g of the whey processed food produced above, dilute or dissolve it in hot water, and place it in a 100ml volumetric flask to make a total volume of approximately 80ml. Maintain it at 40℃, add 1ml of 10% acetic acid, mix, and let stand for approximately 10 minutes. Further add 1ml of 1N sodium acetate and mix again. After cooling, dilute to volume with water, filter using dry filter paper (Toyo Filter Paper NO.6), and take 20ml of the filtrate, placing it in a decomposition flask. Then, similar to steps (2-4) above, add a decomposition accelerator, sulfuric acid, and hydrogen peroxide, heat and decompose using a decomposition apparatus, distill using a Kjeldahl distillation apparatus, and titrate the resulting ammonia collection with a standard sulfuric acid solution to determine the nitrogen content and protein content. Take this protein content as the "non-casein protein content" and calculate the casein content using the following formula.

[0230] [Mode]

[0231] Casein content = Total protein content - Non-casein protein content

[0232] (2-7) Lipid content in whey processed foods: Rhodes-Gottlieb method

[0233] Disperse approximately 1g of the prepared whey food product in 2ml of ammonia water, then add 10ml of ethanol, followed by extraction with 25ml of diethyl ether and 25ml of petroleum ether. As a second extraction, extract with 15ml of diethyl ether and 15ml of petroleum ether. Dry all the recovered extract to a solid state, and determine the mass of the dried solids; this mass is used as the lipid content of the test sample.

[0234] (2-8) Content of insoluble matter in whey processed foods

[0235] The method for determining the solubility index of milk-derived proteins developed in ADPI (American Dairy Products Institute) Standards for Grades of Dry Milks including Methods of Analysis (Bulletin 916) was modified to determine the content of insoluble matter in whey processed foods.

[0236] Specifically, the whey processed food is dissolved in water heated to approximately 60°C to prepare a 1% whey processed food aqueous solution (the test sample solution). After the test sample solution is brought to room temperature, approximately 50g of the solution is added to each of two 50ml graduated centrifuge tubes and centrifuged (720xg, 5min, 20°C). After centrifugation, the supernatant is immediately removed without disturbing the precipitate layer using a Komagome Pipette. Water (room temperature) is added to the 50ml mark, stirred with a microspatel, and centrifuged again under the same conditions. The volume (mL) of the precipitate is read from the centrifuge tube, and the average of the two readings is taken as the insoluble content of the whey processed food (test sample).

[0237] (2-9) Taste evaluation of whey processed foods

[0238] Four in-house trained analytical sensory evaluation professionals (training period: 5-15 years) evaluated the "tongue feel" and "teeth feel" of whey-processed foods. It should be noted that whey-processed food I was stored for 1 hour at a constant temperature and humidity of 10°C and 50% before being used for the taste evaluation.

[0239] For whey processed foods, “tongue feel” and “teeth feel” are evaluated based on the following benchmarks.

[0240] (i) Tongue tactile sensation: the presence or absence of roughness and smoothness felt on the tongue during consumption.

[0241] Evaluation will be conducted using the following 5-level rating system.

[0242] 5 (Best): Absolutely no roughness, extremely smooth.

[0243] 4 (Good): Almost no roughness, very smooth

[0244] 3 (Good): Slightly rough, but still smooth

[0245] 2 (Poor): Feels rough and not smooth

[0246] 1 (Worst): Noticeably rough, not smooth at all.

[0247] (ii) Tooth attachment sensation: The resistance felt when chewing due to the attachment of the tooth.

[0248] 5 (Best): Absolutely no adhesion to teeth, no resistance to teeth.

[0249] 4 (Good): It hardly adheres to the teeth and provides almost no resistance.

[0250] 3 (Good): It adheres slightly to the teeth, providing a slight resistance.

[0251] 2 (Poor): Attached to the teeth, it provides resistance to the teeth.

[0252] 1 (Worst): It adheres clearly to the teeth and provides strong resistance.

[0253] It should be noted that during the taste evaluation, coordination was conducted among all judges regarding the characteristics of each evaluation item to ensure a shared understanding. Each evaluation was conducted by individual judges, followed by a discussion among all judges based on their results. This discussion resulted in a comprehensive evaluation of all judges, which became the final outcome.

[0254] In addition, a comprehensive evaluation is conducted based on the results of both tongue tactile sensation and tooth attachment sensation, according to the following criteria.

[0255] [Overall Evaluation]

[0256] ◎: Tongue tactile sensation is 5, and tooth attachment sensation is 4 or above.

[0257] ○: Both tongue tactile sensation and tooth attachment sensation are 4.

[0258] △: At least one of the sensations of the tongue and the attachment of the teeth received a rating of 3 or less.

[0259] ×: At least two or fewer ratings for either tongue tactile sensation or tooth attachment sensation.

[0260] (3) Manufacturing and evaluation of whey processed foods A to F

[0261] (3-1) Manufacturing methods of whey processed foods A~F

[0262] The raw materials were mixed in the proportions shown in Table 1 to prepare a whey-containing liquid. The 100% whey-containing liquid contained 7% protein (9% solids equivalent), 42% lactose (58% solids equivalent), and 21% lipids (29% solids equivalent).

[0263] [Table 1]

[0264]

[0265] The obtained whey liquid, either directly (with 0% lactose decomposition) or with lactase added, is kept at 50°C for 10-90 minutes to decompose 10-60% of the total lactose in the whey liquid (for the lactose decomposition rates of the corresponding whey processed foods A-F, refer to Table 2). While stirring separately in a continuous heating vacuum cooking apparatus (manufactured by Mihama Co., Ltd.) at 20-60 rpm, a rotation radius of 0.175 m, and 0.37 m / s-1.1 m / s, the mixture is concentrated under reduced pressure at 70°C and vacuum (reduced pressure) (gauge pressure [relative pressure] of the above apparatus: -20 kPa to -50 kPa, absolute pressure: approximately 80 kPa to 50 kPa) for 5-60 minutes until the solid content concentration reaches 80%. After concentrating to a solids concentration of 80%, the whey concentrates are heated to 110-120°C under pressure (gauge pressure [relative pressure] of the above-mentioned apparatus: 10 kPa~20 kPa, absolute pressure: approximately 110 kPa~120 kPa) until the concentrates (whey concentrates A~F) undergo browning. Then, whey concentrates A~E are cooled to below 5°C to obtain solid whey processed foods A~E with a solids concentration of 84%.

[0266] For whey concentrate F (lactose decomposition rate: 0%), after adjusting the temperature to 80°C, pulverized lactose was added at a ratio of 0.5%, and the mixture was stirred for 15 minutes at this temperature using a twin-screw mixer (manufactured by Irie Shokai Co., Ltd., with blades of 60mm diameter, 50mm screw spacing, 120mm length, 60° twist angle, and rotating in the same direction). After seeding, the mixture was cooled to below 10°C to obtain a solid whey processed food F with a solid content of 84%.

[0267] (3-2) Evaluation of whey processed foods A~F

[0268] Table 2 shows the results of lactose content (%), lactose crystal ratio (%), and taste evaluation for whey processed foods A-F with different lactose decomposition rates and whether or not they were treated with seed crystals. It should be noted that the protein content (converted to solids content) of these whey processed foods A-F per 100% mass of solids is 8%, the lipid content (converted to solids content) is 24%, and the insoluble matter content is 0.25 mL-0.35 mL. Additionally, the results of X-ray diffraction images of whey processed foods A-E are shown below. Figure 1 (The images above are X-ray diffraction images of whey processed foods A to E).

[0269] [Table 2]

[0270]

[0271] As shown in Table 2 for whey processed foods A through E, when lactose decomposition is performed and the proportion of lactose crystals in the whey processed foods is reduced, the roughness felt on the tongue is improved, resulting in a smoother tongue feel. However, it is known that when the lactose decomposition rate is 10-20%, although a certain improvement in tongue feel is observed by reducing the proportion of lactose crystals, a rough feeling remains (whey processed foods B and C). It is known that when the lactose decomposition rate is above 30%, and the proportion of lactose crystals becomes extremely low, although the tongue feel is smooth, it tends to adhere to the teeth when chewed (whey processed foods D and E). In addition, as with whey processed food F, when seeding is performed without lactose decomposition, compared with whey processed food A without seeding, although the proportion of lactose crystals increases by 2 times, the tongue feel (the roughness felt on the tongue) is slightly improved, but no deterioration in the feeling of adhesion to the teeth is observed. Therefore, it is known that tongue feel requires evaluation not only of the proportion (amount) of lactose crystals, but also of the size of the lactose crystals.

[0272] This result suggests that by combining lactose decomposition treatment and seed crystal treatment, it is possible to prepare whey processed foods with a smooth texture and good tooth adhesion (reduction of tooth adhesion), that is, a balance between smoothness and reduced tooth adhesion.

[0273] (4) Manufacturing and evaluation of whey processed food G~U

[0274] Based on the evaluation results of the whey processed foods A to F above, the combined effect of lactose decomposition and seed crystal treatment was verified. Here, after the lactose decomposition treatment, the whey processed foods H to K, M to P, and R to U were prepared by concentration followed by seed crystal treatment. The lactose content (%), the proportion of lactose crystals (%), the proportion of coarse lactose crystals and fine lactose crystals (%), and the taste of these whey processed foods were evaluated. In addition, for comparison, whey processed foods G, L, and Q were prepared by concentration after lactose decomposition treatment without seed crystal treatment, similar to whey processed foods B to D prepared above (3), and were evaluated in the same way.

[0275] (4-1) Manufacturing method of whey processed food G~U

[0276] For the whey-containing liquid prepared by mixing the raw materials in the proportions shown in Table 1, 10%, 20%, or 30% of the total lactose in the whey-containing liquid is decomposed using the method described in (3-1) above (lactose decomposition rate: 10%, 20%, or 30%). Then, the liquid is concentrated under reduced pressure to a solids concentration of 84% using the method described in (3-1) above. The prepared whey concentrates B, C, and D (lactose decomposition rates: 10%, 20%, and 30%) are directly cooled to below 5°C to obtain solid whey processed foods G, L, and Q with a solids concentration of 84%. In addition, for the prepared whey concentrates B, C, and D (lactose decomposition rates: 10%, 20%, and 30%), the product temperatures were adjusted to 60°C, 70°C, 80°C, and 90°C, respectively. Under each temperature condition, pulverized lactose was added at a ratio of 0.5% relative to each whey concentrate. The mixture was stirred for 15 minutes at this temperature using a twin-screw mixer (manufactured by Irie Shokai Co., Ltd., with blades having a diameter of 60 mm, a screw spacing of 50 mm, a length of 120 mm, a twist angle of 60°, and rotating in the same direction). After seeding, the mixture was cooled to below 10°C to obtain whey processed foods H~K (lactose decomposition rate: 10%), M~P (lactose decomposition rate: 20%), and R~U (lactose decomposition rate: 30%), all with a solid content of 84%.

[0277] (4-2) Evaluation of G~U in whey processed foods

[0278] For whey processed foods G~U with different lactose decomposition rates, the presence or absence of seeding treatment, and different seeding treatment temperatures, the results of lactose content (%), lactose crystal ratio (%), proportion of coarse crystals, proportion of fine crystals, and taste evaluation are shown in Table 3. It should be noted that the protein content (converted to solids content) per 100% mass of the solids in these whey processed foods is 8%, the lipid content (converted to solids content) is 24%, and the insoluble matter content is 0.3mL~0.35mL. Images of the tissue of whey processed food O (lactose decomposition rate 20%, with seeding treatment / 80℃) observed using a phase-contrast microscope (objective magnification ×10, overall magnification 10x) are shown in Table 3. Figure 2 .

[0279] [Table 3]

[0280]

[0281] Based on the taste evaluation results of whey processed food F shown in Table 2 above, an improvement in tooth adhesion was expected due to seed treatment. However, contrary to expectations, even when whey concentrate with a lactose degradation rate of 30% or higher was used for seed treatment, no reduction in tooth adhesion was achieved (whey processed food R~U). On the other hand, it was confirmed that by using whey concentrate with a lactose degradation rate of 10~20% for seed treatment, whey processed foods with improved tongue texture (whey processed food H~K, whey processed food M~P) were obtained, which also maintained and improved the reduction in tooth adhesion, resulting in a smooth taste.

[0282] In particular, the results shown in Table 3 confirm that by adjusting the proportion of lactose crystals in whey processed foods to about 3-5%, and by using seed crystal treatment (addition of crushed lactose) to reduce the proportion of coarse lactose crystals to less than 10% and the proportion of fine lactose crystals to more than 70%, whey processed foods with good tooth adhesion (reduction of tooth adhesion) and extremely smooth tongue feel can be prepared, thus balancing smoothness and reduction of tooth adhesion.

[0283] In addition, whey-containing liquid prepared by mixing the ingredients in the formula described in Table 1 above with the butter content reduced to 1 / 4 was used to manufacture whey-processed foods 1 to 15 in the same manner as whey-processed foods G to U described above (4), and the results were evaluated. It should be noted that the whey-containing liquid contained 100% protein (11% solids equivalent), lactose (74% solids equivalent), and lipids (9% solids equivalent) of 100%.

[0284] The results obtained were the same as those for whey processed foods G~U recorded in Table 3 above. That is, it was confirmed that even when the lipid content in the whey liquid used as a raw material is reduced, by adjusting the proportion of lactose crystals in whey processed foods to about 3~5% through lactose decomposition and seed crystal treatment, and by making the proportion of coarse lactose crystals less than 10% and the proportion of fine lactose crystals more than 70% through seed crystal treatment (adding crushed lactose), whey processed foods with low tooth adhesion and extremely smooth tongue feel, which take into account both smoothness and reduced tooth adhesion, can be prepared.

[0285] Industrial availability

[0286] This invention can be used as a means to achieve the Sustainable Development Goals (SDGs) and contributes to their objectives. Specifically, it contributes to achieving SDGs 2 and 3. That is, by providing whey, a nutritionally superior food raw material rich in various essential amino acids, proteins, vitamins, and carbohydrates, in the form of whey-processed foods, it helps to provide safe and adequate food for all, including young women, pregnant / lactating women, and the elderly. Furthermore, this invention particularly contributes to achieving SDG 9. That is, by using this technology to inhibit whey spoilage, new added value is created from whey, thereby promoting industrial diversification, value creation, and other technological development, research, and innovation, improving resource utilization efficiency, or increasing the scale and efficiency of industrial processes, and sustainably and robustly promoting innovation. Additionally, this invention particularly contributes to achieving SDG 12. That is, by effectively using whey, which is mostly discarded in cheese manufacturing processes, as whey-processed foods, it reduces food loss in production / supply chain. Furthermore, by halving food waste and pursuing sustainable development and harmony with nature, we can ensure sustainable consumption and production patterns.

Claims

1. A method for manufacturing a whey-processed food product, comprising the following steps (1) to (3): (1) For whey liquids with a lactose content of 36-74% by weight (calculated as solids), a process of hydrolyzing 10-20% by weight of the lactose contained in the whey liquid; (2) The step of heating and concentrating the hydrolyzed whey-containing liquid to prepare a whey concentrate with a solid content of 55-90% by mass; and (3) The process of adding crushed lactose to the whey concentrate at a temperature of 60℃~90℃, stirring and then cooling; Here, the whey processed food has the following characteristics A to C: A: Contains lactose at a rate of 15% or more by mass. B: The proportion of lactose crystals in whey processed foods is 3-5%; C: In whey processed foods, the proportion of coarse lactose crystals is less than 10%, and the proportion of fine lactose crystals is more than 70%. The proportion of lactose crystals is determined by using the area of ​​the main peak of lactose monohydrate crystals (a standard) detected in the X-ray diffraction pattern measured by an X-ray diffraction device (within the range of 2θ = 19.9~20.4°), as a benchmark, and then calculating the proportion based on the area of ​​the peak at that position obtained for the whey processed food being tested. The proportions of coarse and fine lactose crystals in the total lactose crystals were determined by phase-contrast microscopy, representing the ratio of the total area of ​​coarse lactose crystal particles to 100% of the total area of ​​lactose crystal particles in the tested whey processed food, and the ratio of the total area of ​​fine lactose crystal particles to 100% of the total area of ​​lactose crystal particles.

2. The manufacturing method according to claim 1, wherein, In the process described in (1), the whey liquid contains protein in a proportion of 5 to 21% by mass, calculated as solid components.

3. The manufacturing method according to claim 1 or 2, wherein, In the process described in (1), the whey liquid contains lipids in a proportion of 9 to 60% by mass, calculated as solid components.

4. The manufacturing method according to claim 1 or 2, wherein, In step (3), the amount of pulverized lactose added to the whey concentrate is 0.01% by mass or more.

5. The manufacturing method according to claim 3, wherein, In step (3), the amount of pulverized lactose added to the whey concentrate is 0.01% by mass or more.

6. A whey-processed food product having a solid content concentration of 55% or more by mass. The solid components of whey processed foods contain 5-21% protein, 29-70% lactose, and 9-60% lipids per 100% of their total weight. The total protein content (100% by mass) of whey protein is 73-97% by mass. The whey processed food has the following characteristics A to C: A: Contains lactose at a rate of 15% or more by mass. B: The proportion of lactose crystals in whey processed foods is 3-5%. C: In whey processed foods, the proportion of coarse lactose crystals is less than 10%, and the proportion of fine lactose crystals is more than 70%. The proportion of lactose crystals is determined by using the area of ​​the main peak of lactose monohydrate crystals (a standard) detected in the X-ray diffraction pattern measured by an X-ray diffraction device (within the range of 2θ = 19.9~20.4°), as a benchmark, and then calculating the proportion based on the area of ​​the peak at that position obtained for the whey processed food being tested. The proportions of coarse and fine lactose crystals in the total lactose crystals were determined by phase-contrast microscopy, representing the ratio of the total area of ​​coarse lactose crystal particles to 100% of the total area of ​​lactose crystal particles in the tested whey processed food, and the ratio of the total area of ​​fine lactose crystal particles to 100% of the total area of ​​lactose crystal particles.

7. The whey-processed food product according to claim 6, wherein, The insoluble matter content of whey processed foods is less than 0.4 ml.

8. The whey-processed food product according to claim 6 or 7, wherein, The total protein content per 100% mass is 10-14% α-lactalbumin and 31-42% β-lactoglobulin.

9. The whey-processed food product according to claim 7 or 8, wherein, The amount of whey used in the manufacture of 100g of whey processed food products, converted to the amount of dried whey, is more than 30g.

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