Food product composition

Abstract

To provide a food product composition in which the unpleasant taste peculiar to whey protein and the unpleasant taste derived from an emulsifier are suppressed.SOLUTION: A solid food product composition comprises components (A), (B), and (C), (A): 50 to 82 mass% of whey protein; (B): milk lipids; and (C): an emulsifier. The content mass ratio [(B) / (C)] of component (B) to component (C) is at least 9.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to food compositions containing whey protein. [Background technology]

[0002] Malnutrition in the elderly can lead to frailty and sarcopenia. Protein intake is important as a countermeasure against malnutrition, and whey protein in particular is one of the high-quality protein sources with an excellent amino acid score and rapid absorption by the body, so active intake is desirable. For example, Patent Document 1 discloses a high-protein powdered nutritional composition containing whey protein that can be easily and transparently dissolved in water for the purpose of being taken by malnourished elderly people, etc. Patent Document 2 discloses an acidic whey protein-containing beverage that has a refreshing and clean flavor.

[0003] Foods containing whey protein at high concentrations are excellent in terms of protein intake. However, whey protein has a peculiar unpleasant taste (see Patent Document 1). In addition, in order to improve the solubility of whey protein, an emulsifier is generally used in combination (see Patent Document 2), but adding an emulsifier to a food product causes an unpleasant taste of the emulsifier. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2009-242308 A [Patent Document 2] Patent Publication No. 2022-57707 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention relates to a food composition containing a whey protein and an emulsifier, in which the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier are suppressed. [Means for solving the problem]

[0006] The present inventors have conducted intensive research in light of the above-mentioned problems and have found that the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier can be suppressed by adding milk lipid and setting the milk lipid and emulsifier in a specific quantitative ratio.

[0007] That is, the present invention relates to the following 1) and 2). 1) The following components (A), (B), and (C): (A) Whey protein: 50% by mass or more and 82% by mass or less (B) Milk lipid (C) Emulsifier wherein the mass ratio of component (B) to component (C) [(B) / (C)] is 9 or more. 2) The following components (A), (B), and (C): (A) Whey Protein (B) Milk lipid (C) Emulsifier A food composition comprising: The content of component (A) and component (B) relative to the solid content in the food composition is as follows: (A) Whey protein: 50% by mass or more and 82% by mass or less (B) Milk lipid 5% by mass or more and 40% by mass or less 13. A food composition comprising: Effect of the Invention

[0008] According to the present invention, a food composition can be provided in which the unpleasant taste specific to whey protein and the unpleasant taste derived from an emulsifier are suppressed. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The present invention relates to a food composition containing (A) whey protein, (B) milk lipid, and (C) an emulsifier, in which the content mass ratio of component (B) to component (C) [(B) / (C)] is at least 9. By having the above-mentioned configuration, the food composition of the present invention can suppress the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier. The reason why the food composition of the present invention exhibits the above-mentioned effects is not clear, but is thought to be as follows. It is known that the flavor of a food composition is affected by various factors, but it is believed that the component (B) milk lipid and the component (C) emulsifier in the food composition create a surface state that makes it difficult for the component (A) whey protein to come into contact with the tongue or oral cavity when taken orally, thereby suppressing the unpleasant taste specific to the component (A) whey protein. Furthermore, it is believed that the presence of the component (B) milk lipid and the component (C) emulsifier in an appropriate ratio results in a surface state in which the components (A), (B), and (C) interact with each other, suppressing the unpleasant taste specific to the component (A) whey protein, while making it difficult to suppress the unpleasant taste of the component (C) emulsifier.

[0010] [Aspect 1] One aspect of the present invention is a solid food composition comprising (A) 50% by mass or more and 82% by mass or less of whey protein, (B) milk lipid, and (C) an emulsifier, wherein the mass ratio of component (B) to component (C) [(B) / (C)] is 9 or more. In the present specification, the shape of the solid food composition is not particularly limited as long as it is solid at room temperature (20°C ± 15°C), and it can be in various shapes such as powder (powder, granules), tablets, rods, plates, blocks, etc. In addition, when the food composition of the present invention is a solid food composition, its size can be appropriately selected according to the form of the food composition. In the case of a solid food composition, the solid content of the food composition is usually 95% by mass or more, preferably 97% by mass or more. The upper limit of the solid content is not particularly limited, and may be 100% by mass. Here, in the present specification, the "solid content" refers to the mass of the residue obtained by drying a sample in an electric thermostatic dryer at 105°C for 3 hours and removing volatile substances. In this specification, the food composition includes general foods as well as foods that can display functionality (specified health foods, functional food, etc.).

[0011] The solid food composition of the present invention contains (A) whey protein. Whey protein is a protein isolated from whey (milk serum). Examples of raw milk include cow's milk (including raw milk), goat's milk, sheep's milk, buffalo milk, horse milk, soy milk, etc. Among them, cow's milk is preferred because it is widely consumed, inexpensive, imparts a good milk flavor, and suppresses the unpleasant taste peculiar to whey protein. (A) Whey protein may be purified, or a whey protein raw material containing whey protein may be used. Examples of whey protein raw materials include concentrated whey protein (WPC), purified whey protein (WPI), concentrated milk protein (MPC), purified milk protein (MPI), skim milk powder, whole milk powder, cream powder, butter powder, buttermilk powder, butter jelly powder, etc. Among them, purified whey protein (WPI) and concentrated whey protein (WPC) are preferred because they allow efficient intake of whey protein. As the whey protein raw material, a commercially available product can be used.

[0012] The content of (A) whey protein in the whey protein raw material is not particularly limited, but from the viewpoint of enabling a large amount of whey protein to be ingested at one time with a small amount of whey protein raw material, it is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more, and the upper limit is preferably 100% by mass or less, more preferably 98% by mass or less, and even more preferably 95% by mass or less, from the viewpoint of suppressing the unpleasant odor of whey protein.

[0013] In the solid food composition of the present invention, the content of whey protein (A) is 50% by mass or more and 82% by mass or less, but from the viewpoint of efficient intake of whey protein, it is preferably 55% by mass or more, more preferably 60% by mass or more, and from the viewpoint of the absence of unpleasant taste specific to whey protein and the imparting of a preferable milk flavor, it is preferably 82% by mass or less, more preferably 80% by mass or less, even more preferably 77% by mass or less, and even more preferably 73% by mass or less. The content of whey protein (A) in the solid food composition of the present invention is 50 to 82% by mass, preferably 50 to 80% by mass, more preferably 55 to 77% by mass, and even more preferably 60 to 73% by mass. The content of component (A) can be measured by an analytical method suitable for the condition of the measurement sample among commonly known measurement methods. Since whey protein does not precipitate at pH 4.6, the amount of whey protein can be measured by subtracting the mass of the precipitate that is deposited when the pH is adjusted to 4.6 with hydrochloric acid from the total protein amount calculated by the method described in the Examples below.

[0014] The solid food composition of the present invention contains (B) milk lipids. Here, the milk lipids are lipids isolated from milk, for example, by ether extraction, acid decomposition, chloroform-methanol extraction, or the Roese-Gottlieb method. Examples of raw milk include cow's milk (including raw milk), goat's milk, sheep's milk, buffalo milk, and horse's milk. Among these, cow's milk is preferred because it has been widely consumed, is inexpensive, and imparts a good milk flavor. Milk lipids include simple lipids (glycerides, etc.), complex lipids (phospholipids, glycolipids, etc.), derived lipids (fatty acids, etc.), steroids (cholesterol, etc.), etc. Milk lipids preferably include simple lipids and complex lipids, and more preferably include glycerides and phospholipids. The fatty acid constituting the (B) milk lipid is preferably a saturated or unsaturated straight-chain fatty acid. From the viewpoint of imparting a pleasant flavor specific to the milk lipid, the number of carbon atoms in the straight-chain fatty acid is preferably 4 or more and 24 or less, more preferably 4 or more and 18 or less. In terms of suppressing the unpleasant taste specific to whey protein, suppressing the unpleasant taste derived from emulsifiers, and imparting a pleasant flavor specific to milk, the fatty acid composition of the total fatty acids constituting the milk lipid preferably contains myristic acid at 5% by mass or more and 15% by mass or less, palmitic acid at 20% by mass or more and 40% by mass or less, stearic acid at 5% by mass or more and 15% by mass or less, and oleic acid at 20% by mass or more and 35% by mass or less. The fatty acid composition of milk lipids can be determined by gas chromatography.

[0015] In the solid food composition of the present invention, the content of (B) milk lipid is preferably 5% by mass or more, more preferably 5.7% by mass or more, even more preferably 6% by mass or more, even more preferably 7% by mass or more, even more preferably 8% by mass or more, and from the viewpoint of suppressing the unpleasant taste peculiar to whey protein and the unpleasant taste derived from the emulsifier, it is preferably 50% by mass or less, more preferably 40% by mass or less, even more preferably 30% by mass or less, even more preferably 20% by mass or less, even more preferably 17% by mass or less, even more preferably 16% by mass or less. In the solid food composition of the present invention, the content of (B) milk lipid is preferably 5 to 50% by mass, more preferably 5 to 40% by mass, even more preferably 5.7 to 40% by mass, even more preferably 5.7 to 30% by mass, even more preferably 6 to 20% by mass, even more preferably 7 to 17% by mass, even more preferably 8 to 16% by mass. The content of component (B) can be measured by an analytical method suitable for the condition of the measurement sample among commonly known measurement methods. Specifically, the method described in the Examples below can be mentioned. The content of milk lipids (B) includes those derived from other raw materials such as component (A) and additives that are optionally blended.

[0016] In the solid food composition of the present invention, the mass ratio of the content of component (A) to component (B) [(A) / (B)] is preferably 15 or less, more preferably 12 or less, even more preferably 9 or less, still more preferably 6 or less, and even more preferably 5.5 or less, from the viewpoint of suppressing the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier, and is preferably 1.5 or more, more preferably 3 or more, and even more preferably 3.5 or more, from the viewpoint of suppressing the unpleasant taste derived from the emulsifier. The mass ratio [(A) / (B)] is preferably 1.5 to 15, more preferably 1.5 to 12, even more preferably 3 to 9, still more preferably 3 to 6, and even more preferably 3.5 to 5.5.

[0017] The solid food composition of the present invention contains an emulsifier (C). Examples of emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, polyoxyethylene sorbitan fatty acid esters (polysorbates), lecithin, and enzymatically decomposed lecithin. Among them, from the viewpoint of improving the solubility of whey protein, one or more selected from polyglycerin fatty acid esters, sorbitan fatty acid esters, and polyoxyethylene sorbitan fatty acid esters are preferred, and polyglycerin fatty acid esters are more preferred. The emulsifiers can be used alone or in combination of two or more.

[0018] Polyglycerol fatty acid ester is an ester of polyglycerol and fatty acid. From the viewpoint of improving the solubility of whey protein, the average degree of polymerization of glycerol in polyglycerol is preferably 3 or more, more preferably 5 or more, and is preferably 20 or less, more preferably 10 or less. Here, the average degree of polymerization of glycerol refers to a value determined by terminal group analysis. The terminal group analysis is the following method. From the relationship between the measured value of hydroxyl value (OHV) and the theoretical value, the degree of polymerization n and molecular weight (MW) are calculated by the following formula. MW=74n+18 OHV=56110(n+2) / MW Methods for measuring the hydroxyl value include the acetic anhydride-pyridine method or the phthalic anhydride-pyridine method. Moreover, polyoxyethylene sorbitan fatty acid ester is a sorbitan fatty acid ester condensed with an average of 20 molecules of ethylene oxide. In this specification, the fatty acid constituting the emulsifier is, from the viewpoint of improving the solubility of whey protein, preferably a saturated or unsaturated fatty acid having 8 to 22 carbon atoms, more preferably a saturated or unsaturated fatty acid having 12 to 18 carbon atoms, and even more preferably a saturated or unsaturated fatty acid having 12 to 14 carbon atoms or 18 carbon atoms.

[0019] HLB is an abbreviation for Hydrophilic Lipophilic Balance, and is a value indicating the balance between hydrophobicity and hydrophilicity of an emulsifier. The HLB of an emulsifier is preferably 6 or more, more preferably 8 or more, from the viewpoint of uniformly dispersing the emulsifier in water. Moreover, from the viewpoint of uniformly dispersing milk lipids in water, it is preferably 20 or less, more preferably 17 or less. The HLB can be calculated by the Griffin formula. When two or more emulsifiers are used in combination, the HLB of the emulsifier is calculated by averaging the HLB values ​​of each emulsifier based on their blending ratio.

[0020] In the solid food composition of the present invention, the content of the emulsifier (C) can be appropriately selected as long as the mass ratio [(B) / (C)] is within the range described below, but from the viewpoint of suppressing unpleasant taste derived from the emulsifier, it is preferably 2 mass% or less, more preferably 1.5 mass% or less, more preferably 1.0 mass% or less, and even more preferably 0.75 mass% or less, and from the viewpoint of the solubility of whey protein, it is preferably 0.01 mass% or more, more preferably 0.1 mass% or more, even more preferably 0.2 mass% or more, and even more preferably 0.3 mass% or more. The content of the emulsifier (C) in the solid food composition of the present invention is preferably 0.01 to 2 mass%, more preferably 0.1 to 1.5 mass%, even more preferably 0.2 to 1.0 mass%, and even more preferably 0.3 to 0.75 mass%. The content of component (C) can be measured by any commonly known analytical method that is suitable for the condition of the sample. For example, it can be measured according to the method described in "Analysis of Food Additives in Food (2nd Edition)." Specifically, the analytical method for emulsifiers is as follows. Glycerol fatty acid esters: Gas chromatography (following "Analysis of Food Additives in Food (2nd Edition)" p.387-389) Glycerol fatty acid esters in foods are quantified as monoglycerides by gas chromatography, in which the main component, monoglyceride, is converted into a trimethylsilyl form and measured. Sorbitan fatty acid esters: Gas chromatography (following "Analysis of food additives in food (2nd edition)" p.398-401) Sorbitan fatty acid esters in foods are subjected to saponification decomposition, and the resulting sorbitol, sorbitan and sorbide are converted into trimethylsilyl derivatives, which are then quantitatively determined as sorbitan mono fatty acid esters by gas chromatography. Polysorbate: Thin-layer chromatography (following Attachment 3 of the amendment to the "Method of Analysis of Food Additives in Food" (June 24, 2021) Polysorbates (polysorbate 20, polysorbate 60, polysorbate 65, and polysorbate 80) in foods are extracted with a mixture of acetonitrile / hexane / methanol (28:3:2), cleaned up with an alumina column and a silica gel solid-phase extraction column, and then characterized by thin-layer chromatography. If polysorbates are detected, they are quantified as polysorbate 80 by a colorimetric method. Sucrose fatty acid esters: Thin layer chromatography (following "Food Additives Analysis Methods in Food 2000 (2nd Edition)" p.413-416) Sucrose fatty acid esters in foods are extracted with isobutanol, and mono-, di-, and triesters are separated by thin-layer chromatography and quantified by colorimetric methods.

[0021] In the solid food composition of the present invention, the mass ratio of the content of component (B) to component (C) [(B) / (C)] is at least 9. In a food composition containing whey protein and an emulsifier, the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier can be suppressed by containing (B) milk lipid in a specific quantitative ratio to (C) emulsifier. The content mass ratio of component (B) to component (C) [(B) / (C)] is 9 or more, preferably 14 or more, more preferably 20 or more, and even more preferably 25 or more, from the viewpoint of suppressing the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier and from the viewpoint of the solubility of whey protein, and from the viewpoint of suppressing the unpleasant taste derived from the emulsifier, is preferably 300 or less, more preferably 200 or less, even more preferably 100 or less, still more preferably 60 or less, and even more preferably 40 or less. The mass ratio [(B) / (C)] is preferably 9 to 300, more preferably 9 to 200, even more preferably 14 to 100, still more preferably 20 to 60, and even more preferably 25 to 40.

[0022] In addition, in the solid food composition of the present invention, the content mass ratio of component (A) to component (C) [(A) / (C)] is preferably 40 or more, more preferably 65 or more, even more preferably 90 or more, still more preferably 105 or more, and even more preferably 130 or more, particularly from the viewpoint of suppressing unpleasant tastes derived from emulsifiers, and from the viewpoint of the solubility of whey protein, it is preferably 300 or less, more preferably 250 or less, even more preferably 200 or less, still more preferably 160 or less, and even more preferably 150 or less. Such a mass ratio [(A) / (C)] is preferably 40 to 300, more preferably 40 to 250, even more preferably 65 to 250, still more preferably 90 to 200, still more preferably 105 to 160, and even more preferably 130 to 150.

[0023] In addition to the above components (A) to (C), the solid food composition of the present invention may contain additives such as minerals (e.g., calcium, magnesium, iron, zinc, chromium, selenium, manganese, molybdenum, copper, iodine, phosphorus, and sodium), vitamins (e.g., vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, folic acid, and salts thereof, or esters thereof), sweeteners (e.g., monosaccharides, oligosaccharides, and synthetic sweeteners), fruit juice, vegetable juice, amino acids, proteins, dairy products, oils and fats, extracts, acidulants, flavorings, colorings, and preservatives, within a range that does not impair the effects of the present invention. The content of the additives can be appropriately set within a range that does not impair the object of the present invention.

[0024] The solid food composition of the present invention may contain an acceptable carrier, if necessary. Examples of carriers include excipients (e.g., lactose, starches (starch, modified starch, dextrin, etc.), sugar alcohols (maltitol, xylitol, sorbitol, etc.), crystalline cellulose, sucrose, light anhydrous silicic acid, calcium hydrogen phosphate), binders (e.g., hydroxypropylmethylcellulose, hydroxypropylcellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, hardened oil), disintegrants (e.g., carmellose, carmellose calcium, croscarmellose sodium, crospovidone, corn starch, low-substituted hydroxypropylcellulose), lubricants (e.g., calcium stearate, magnesium stearate, sodium stearyl fumarate, talc), flow improvers (e.g., silicon dioxide), flavoring agents (e.g., stevia, aspartame), bulking agents, surfactants, dispersants, buffers, coating agents, diluents, etc.

[0025] The solid food composition of the present invention can be produced according to a conventional method, and any suitable method can be used. For example, it can be produced by mixing the components (A) to (C) and, if necessary, a carrier and / or additives. The order of mixing the components is not particularly limited, and they may be added in any order or simultaneously. As a mixing method, any suitable method such as stirring or shaking can be used, and a mixing device may be used. The mixing method of the mixing device may be a container rotation type or a container fixed type. As the container rotation type, for example, a horizontal cylinder type, a V type, a double cone type, a cube type, etc. can be used. In addition, as the container fixed type, for example, a ribbon type, a screw type, a conical screw type, a paddle type, a fluidized bed type, a Phillips blender, etc. can be used. Also, the granules may be produced by a known granulation method. Examples of the granulation method include spray granulation, fluidized bed granulation, compression granulation, rolling granulation, stirring granulation, extrusion granulation, and powder coating granulation. Granulation conditions can be appropriately selected depending on the granulation method. Among them, the fluidized bed granulation method is preferred from the viewpoints of high uniformity of the granules and high granulation yield.

[0026] [Aspect 2] Another aspect of the present invention is a food composition containing (A) whey protein, (B) milk lipid, and (C) emulsifier, and the content mass ratio of component (B) to component (C) [(B) / (C)] is 9 or more, the food composition containing 50% to 82% by mass of (A) whey protein based on the solid content, and 5% to 40% by mass of (B) milk lipid based on the solid content. (A) whey protein, (B) milk lipid, and (C) emulsifier are as described above. By having the above-mentioned composition, the food composition of the present invention can suppress the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier. It has been discovered that when the food composition of the present invention contains specified amounts of component (A), component (B) and component (C) in terms of mass content relative to the solid content, the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier can be similarly suppressed even when diluted with an excipient or solvent.

[0027] In this embodiment, the "solid content" can be the mass of the residue remaining after drying 3 g of the sample in an electric thermostatic dryer at 100° C. for 3 or 4 hours and removing volatile substances.

[0028] In this embodiment, the food composition may be in a solid or liquid (drink) form, and may take any suitable form. For example, when the food composition of the present invention is a solid food composition, its form is not particularly limited as long as it is solid at room temperature (20°C ± 15°C), and it may be in various forms such as powder (powder, granules), tablets, bars, plates, blocks, etc. Furthermore, when the food composition of the present invention is in a liquid form (beverage), there is no particular limitation so long as it can be consumed as is, and it may be in the form of an undiluted RTD (Ready to Drink), a liquid such as a beverage or slurry obtained by diluting powder for an instant beverage with water, or a semi-solid form such as jelly. In the case of a semi-solid form, it is sufficient that the beverage can be sucked from a mouthpiece or straw attached to the container, and the solid content concentration is not particularly limited and can be appropriately selected.

[0029] Among these, the food composition is preferably a liquid food composition, more preferably in the form of an RTD type, for example, liquid, concentrated liquid, gel, or jelly.

[0030] In the food composition of the present invention, the content of whey protein (A) relative to the solid content is 50% by mass or more and 82% by mass or less, but from the viewpoint of efficient intake of whey protein, it is preferably 55% by mass or more, more preferably 60% by mass or more, and from the viewpoint of the absence of unpleasant taste specific to whey protein and the imparting of a preferable milk flavor, it is preferably 82% by mass or less, more preferably 80% by mass or less, even more preferably 77% by mass or less, and even more preferably 73% by mass or less. The content of whey protein (A) relative to the solid content in the food composition of the present invention is 50 to 82% by mass, preferably 50 to 80% by mass, more preferably 55 to 77% by mass, and even more preferably 60 to 73% by mass.

[0031] In the food composition of the present invention, the content of (B) milk lipid relative to the solid content is 5% by mass or more and 40% by mass or less, but from the viewpoint of suppressing the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier, it is preferably 5.7% by mass or more, more preferably 6% by mass or more, even more preferably 7% by mass or more, and even more preferably 8% by mass or more, and from the viewpoint of suppressing the unpleasant taste derived from the emulsifier, it is preferably 30% by mass or less, more preferably 20% by mass or less, even more preferably 17% by mass or less, and even more preferably 16% by mass or less. In the food composition of the present invention, the content of (B) milk lipid relative to the solid content is 5 to 40% by mass, preferably 5.7 to 40% by mass, more preferably 5.7 to 30% by mass, even more preferably 6 to 20% by mass, even more preferably 7 to 17% by mass, and even more preferably 8 to 16% by mass.

[0032] In the food composition of the present invention, the mass ratio of component (A) to component (B) [(A) / (B)] is preferably 1.5 to 15, more preferably 1.5 to 12, even more preferably 3 to 9, still more preferably 3 to 6, and even more preferably 3.5 to 5.5, in order to suppress the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier.

[0033] In the food composition of the present invention, the content of the emulsifier (C) relative to the solid content can be appropriately selected as long as the mass ratio [(B) / (C)] is within the range described below, but from the viewpoint of suppressing unpleasant taste derived from the emulsifier, it is preferably 2 mass% or less, more preferably 1.5 mass% or less, more preferably 1.0 mass% or less, and even more preferably 0.75 mass% or less, and from the viewpoint of the solubility of whey protein, it is preferably 0.01 mass% or more, more preferably 0.1 mass% or more, even more preferably 0.2 mass% or more, and even more preferably 0.3 mass% or more. The content of the emulsifier (C) relative to the solid content in the food composition of the present invention is preferably 0.01 to 2 mass%, more preferably 0.1 to 1.5 mass%, even more preferably 0.2 to 1.0 mass%, and even more preferably 0.3 to 0.75 mass%.

[0034] In the food composition of the present invention, the content mass ratio of component (B) to component (C) [(B) / (C)] is at least 9. In a food composition containing whey protein and an emulsifier, the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier can be suppressed by containing (B) milk lipid in a specific quantitative ratio to (C) emulsifier. The content mass ratio of component (B) to component (C) [(B) / (C)] is 9 or more, preferably 14 or more, more preferably 20 or more, and even more preferably 25 or more, from the viewpoint of suppressing the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier and from the viewpoint of the solubility of whey protein, and from the viewpoint of suppressing the unpleasant taste derived from the emulsifier, is preferably 300 or less, more preferably 200 or less, even more preferably 100 or less, still more preferably 60 or less, and even more preferably 40 or less. The mass ratio [(B) / (C)] is preferably 9 to 300, more preferably 9 to 200, even more preferably 14 to 100, still more preferably 20 to 60, and even more preferably 25 to 40.

[0035] In the food composition of the present invention, the mass ratio of component (A) to component (C) [(A) / (C)] is preferably 40 to 300, more preferably 40 to 250, even more preferably 65 to 250, still more preferably 90 to 200, still more preferably 105 to 160, and even more preferably 130 to 150, from the viewpoints of suppressing unpleasant tastes derived from the emulsifier and of the solubility of whey protein.

[0036] The food composition of the present invention may contain additives other than the above-mentioned components (A) to (C) as appropriate.

[0037] When the food composition of the present invention is a beverage, it may be produced by diluting a solid food composition containing all of components (A) to (C) whose contents relative to the solid content are within the range of the present invention with a liquid such as water, or it may be produced by diluting each of components (A) to (C) with a liquid such as water in any order.

[0038] When the food composition of the present invention is a beverage, from the viewpoint of easily enjoying the effects of the present invention, the solid content relative to the mass of the liquid food composition that is a beverage is preferably 2.5% by mass or more, more preferably 7% by mass or more, and even more preferably 10% by mass or more, and from the viewpoint of preventing the occurrence of lumps and cakes, it is preferably 50% by mass or less, more preferably 35% by mass or less, and even more preferably 25% by mass or less.

[0039] With respect to the above-described embodiment, the present invention further discloses the following aspects.

[0040] <1> The following components (A), (B) and (C): (A) Whey protein: 50% by mass or more and 82% by mass or less (B) Milk lipid (C) Emulsifier wherein the mass ratio of the content of component (B) to the content of component (C) [(B) / (C)] is 9 or more.

[0041] <2> Component (A) is preferably whey protein concentrate (WPC), purified whey protein (WPI), milk protein concentrate (MPC), purified milk protein (MPI), skim milk powder, whole milk powder, cream powder, butter powder, buttermilk powder, butter zeaxanthin powder, <1> The solid food composition according to claim 1. <3> The content of component (A) in the solid food composition is preferably 55% by mass or more, more preferably 60% by mass or more, and is preferably 82% by mass or less, more preferably 80% by mass or less, even more preferably 77% by mass or less, and even more preferably 73% by mass or less. <1> or <2> The solid food composition according to claim 1. <4> The content of component (A) in the solid food composition is preferably 50 to 80% by mass, more preferably 55 to 77% by mass, and even more preferably 60 to 73% by mass. <1> or <2> The solid food composition according to claim 1. <5> The fatty acid composition of component (B) is 5% by mass or more and 15% by mass or less of myristic acid, 20% by mass or more and 40% by mass or less of palmitic acid, 5% by mass or more and 15% by mass or less of stearic acid, and 20% by mass or more and 35% by mass or less of oleic acid. <1> ~ <4> 13. The solid food composition according to claim 12, <6> The content of component (B) is preferably 5% by mass or more, more preferably 5.7% by mass or more, even more preferably 6% by mass or more, still more preferably 7% by mass or more, still more preferably 8% by mass or more, and is preferably 50% by mass or less, more preferably 40% by mass or less, even more preferably 30% by mass or less, still more preferably 20% by mass or less, still more preferably 17% by mass or less, and still more preferably 16% by mass or less. <1> ~ <5> 13. The solid food composition according to claim 12, <7> The content of component (B) is preferably 5 to 50 mass%, more preferably 5 to 40 mass%, even more preferably 5.7 to 40 mass%, even more preferably 5.7 to 30 mass%, still more preferably 6 to 20 mass%, even more preferably 7 to 17 mass%, and even more preferably 8 to 16 mass%. <1> ~ <5> 13. The solid food composition according to claim 12, <8> Component (C) is preferably one or more selected from polyglycerin fatty acid esters, sorbitan fatty acid esters, and polyoxyethylene sorbitan fatty acid esters. <1> ~ <7> 13. The solid food composition according to claim 12, <9> The component (C) contains one or more selected from polyglycerin fatty acid esters, sorbitan fatty acid esters, and polyoxyethylene sorbitan fatty acid esters. <1> ~ <7> 13. The solid food composition according to claim 12, <10> The HLB value of component (C) is preferably 6 or more, more preferably 8 or more, and is preferably 20 or less, more preferably 17 or less. <1> ~ <9> 13. The solid food composition according to claim 12, <11> The content of component (C) is preferably 2% by mass or less, more preferably 1.5% by mass or less, more preferably 1.0% by mass or less, even more preferably 0.75% by mass or less, and is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.2% by mass or more, and even more preferably 0.3% by mass or more. <1> ~ <10> 13. The solid food composition according to claim 12, <12> The content of component (C) is preferably 0.01 to 2 mass%, more preferably 0.1 to 1.5 mass%, even more preferably 0.2 to 1.0 mass%, and still more preferably 0.3 to 0.75 mass%. <1> ~ <10> 13. The solid food composition according to claim 12, <13> The content mass ratio of component (A) to component (B) [(A) / (B)] is preferably 15 or less, more preferably 12 or less, even more preferably 9 or less, still more preferably 6 or less, still more preferably 5.5 or less, and is preferably 1.5 or more, more preferably 3 or more, even more preferably 3.5 or more. <1> ~ <12> 13. The solid food composition according to claim 12, <14> The content mass ratio of component (A) to component (B) [(A) / (B)] is preferably 1.5 to 15, more preferably 1.5 to 12, even more preferably 3 to 9, still more preferably 3 to 6, and even more preferably 3.5 to 5.5. <1> ~ <12> 13. The solid food composition according to claim 12, <15> the content mass ratio of component (A) to component (C) [(A) / (C)] is preferably 40 or more, more preferably 65 or more, even more preferably 90 or more, still more preferably 105 or more, still more preferably 130 or more, and is preferably 300 or less, more preferably 250 or less, still more preferably 200 or less, still more preferably 160 or less, still more preferably 150 or less; <1> ~ <14> 13. The solid food composition according to claim 12, <16> The content mass ratio of component (A) to component (C) [(A) / (C)] is preferably 40 to 300, more preferably 40 to 250, even more preferably 65 to 250, still more preferably 90 to 200, still more preferably 105 to 160, and even more preferably 130 to 150. <1> ~ <14> 13. The solid food composition according to claim 12, <17> The content mass ratio of component (B) to component (C) [(B) / (C)] is preferably 14 or more, more preferably 20 or more, even more preferably 25 or more, and is preferably 300 or less, more preferably 200 or less, even more preferably 100 or less, still more preferably 60 or less, even more preferably 40 or less. <1> ~ <16> 13. The solid food composition according to claim 12, <18> The content mass ratio of component (B) to component (C) [(B) / (C)] is preferably 9 to 300, more preferably 9 to 200, even more preferably 14 to 100, still more preferably 20 to 60, and even more preferably 25 to 40. <1> ~ <16> 13. The solid food composition according to claim 12, <19> The following components (A), (B) and (C): (A) Whey protein: 50% by mass or more and 82% by mass or less (B) Milk lipid 5.7% by mass or more and 40% by mass or less (C) Polyglycerol fatty acid ester wherein the mass ratio of the content of component (B) to the content of component (C) [(B) / (C)] is 9 or more. <20> The following components (A), (B) and (C): (A) Whey protein: 50% by mass or more and 82% by mass or less (B) Milk lipid 5.7% by mass or more and 40% by mass or less (C) Polyglycerol fatty acid ester Contains The content mass ratio of component (A) to component (B) [(A) / (B)] is 1.5 or more and 12 or less, A solid food composition, wherein the content mass ratio of component (B) to component (C) [(B) / (C)] is 9 or more.

[0042] <21> The following components (A), (B) and (C): (A) Whey Protein (B) Milk lipid (C) Emulsifier A food composition comprising: The content of component (A) and component (B) relative to the solid content in the food composition is as follows: (A) Whey protein: 50% by mass or more and 82% by mass or less (B) Milk lipid 5% by mass or more and 40% by mass or less 13. A food composition comprising: <22> The content of component (A) relative to the solid content in the food composition is preferably 55% by mass or more, more preferably 60% by mass or more, and is preferably 82% by mass or less, more preferably 80% by mass or less, even more preferably 77% by mass or less, and even more preferably 73% by mass or less. <21> The food composition according to claim 1. <23> The content of component (A) relative to the solid content in the food composition is preferably 50 to 80 mass%, more preferably 55 to 77 mass%, and even more preferably 60 to 73 mass%. <21> The food composition according to claim 1. <24> The content of component (B) relative to the solid content is preferably 5.7% by mass or more, more preferably 6% by mass or more, even more preferably 7% by mass or more, still more preferably 8% by mass or more, and is preferably 30% by mass or less, more preferably 20% by mass or less, even more preferably 17% by mass or less, still more preferably 16% by mass or less. <21> ~ <23> 13. The food composition according to any one of claims 1 to 12. <25> The content of component (B) relative to the solid content is preferably 5.7 to 40 mass%, more preferably 5.7 to 30 mass%, even more preferably 6 to 20 mass%, still more preferably 7 to 17 mass%, and even more preferably 8 to 16 mass%. <21> ~ <23> 13. The food composition according to any one of claims 1 to 12. <26> A solid food composition, <21> ~ <25> 13. The food composition according to any one of claims 1 to 12. <27> The solid food composition is in the form of a powder, granule, tablet, bar, plate or block. <1> ~ <20> , <26> 13. The solid food composition according to claim 12, <28> Contains lactose, starch, modified starch or dextrin as an excipient; <1> ~ <20> , <26> , <27> 13. The solid food composition according to claim 12, <29> A liquid food composition, <21> ~ <25> 13. The food composition according to any one of claims 1 to 12. <30> The liquid food composition is in the form of a liquid, a concentrated liquid, a gel or a jelly; <29> The food composition according to claim 1. <31> The solid content in the liquid food composition is preferably 2.5% by mass or more, more preferably 7% by mass or more, even more preferably 10% by mass or more, and preferably 50% by mass or less, more preferably 35% by mass or less, even more preferably 25% by mass or less. <29> or <30> The food composition according to claim 1. EXAMPLES

[0043] [Analysis method] (1) Protein content analysis Total protein was calculated using the combustion method with a nitrogen / protein conversion factor of 6.38. The whey protein content was calculated based on the total protein content of the whey protein raw material, and based on the ratio of whey protein and casein protein in the protein content of milk, the cream powder content was calculated based on 20% by mass of the total protein in the cream powder being whey protein.

[0044] (2) Analysis of milk lipid content The amount of milk lipids was determined by acid decomposition. 1 g of the sample was weighed out and hydrochloric acid was added to decompose it, after which diethyl ether and petroleum ether were added and mixed by stirring. The ether mixture layer was taken out and washed with water. The solvent was distilled off, and the sample was dried, after which the weight was measured to determine the amount of lipids.

[0045] (3) Measurement of moisture content The moisture content was determined by a normal pressure heating and drying method (drying at 100°C for 4 hours and measuring the weight).

[0046] (4) Carbohydrate analysis The amount of carbohydrate was calculated by subtracting the amounts of protein, milk fat, ash, and water in the sample from the mass of the sample. The ash content was determined by the direct ashing method (the sample was ashed at 550°C and then weighed).

[0047] [Raw materials] The raw materials used in this example are shown below. Whey protein ingredient (WPI): WPI895 (Fonterra) Whey protein ingredient (WPC): WPC472 (Fonterra) Cream Powder: Heavy Cream Powder (Hoosier Hill Farm) Lactose: Lactose (Shizen Kenko Co., Ltd.) Emulsifier (polyglycerol oleate): Ryoto Polyglycerol O-15D (manufactured by Mitsubishi Chemical), HLB13 Emulsifier (polyglycerol laurate): Ryoto Polyglycerol L-7D (manufactured by Mitsubishi Chemical), HLB17 Emulsifier (Polyglycerol myristate ester): Ryoto Polyglycerol M-7D (Mitsubishi Chemical), HLB16 Emulsifier (sorbitan laurate): Emazol L-10V (Kao), HLB 8.6 Emulsifier (Polysorbate 20); Emazol L-120V (Kao), HLB 16.7 Emulsifier (Polysorbate 80): Emazol 0-120V (Kao), HLB 15.0 The composition of the whey protein ingredient (WPI) was: moisture 5.9g / 100g, protein: 93.8g / 100g, fat 0.5g / 100g, carbohydrate 0g / 100g. The composition of the whey protein component (WPC) was 4.6g / 100g moisture, 78.09g / 100g protein, 5.25g / 100g fat, and 6.6g / 100g carbohydrate. The composition of the cream powder was moisture 1.3g / 100g, protein 8.2g / 100g, lipid 72.5g / 100g, carbohydrate 12.9g / 100g, and the composition of lactose was moisture 5g / 100g, protein 0g / 100g, lipid 0g / 100g, carbohydrate 95g / 100g.

[0048] Examples 1 to 10 and Comparative Example 1 A mixed powder was obtained by mixing the raw materials except for the emulsifier in the composition shown in Table 1. To 7.5 g of the obtained mixed powder, an emulsifier solution was added, which had been dissolved in ion-exchanged water in advance so that the amount of emulsifier relative to the mixed powder was the composition shown in Table 1, and ion-exchanged water was further added so that the solution became a 15% by mass aqueous solution. The powder was stirred with a stirrer until it was dissolved, and a solution for evaluation was obtained. The obtained evaluation solutions were evaluated by a panel of four experts according to the following criteria. The final score was determined as the average score (rounded off to the first decimal place) determined by each expert panel.

[0049] [Sensory evaluation] The unpleasant taste derived from whey protein was assessed based on whether or not the unpleasant taste was felt when ingested. A score of "1" was assigned to the unpleasant taste felt in a solution in which only whey protein ingredient (WPI) or whey protein ingredient (WPC) was dissolved in ion exchange water at a concentration of 15% by mass, and a score of "5" was assigned to the other samples in which no unpleasant taste derived from whey protein was felt at all. The samples were ranked relatively on a 5-point scale from "1" to "5". [Unpleasant taste from whey protein] 5: No unpleasant taste at all 4: Slightly unpleasant taste 3: I feel some unpleasant taste, but it doesn't bother me 2: Strong unpleasant taste 1: Very strong unpleasant taste (15% whey protein ingredient by mass equivalent to an aqueous solution)

[0050] The unpleasant taste of the emulsifier was evaluated based on whether or not the unpleasant taste was felt when ingested. The unpleasant taste felt in an emulsifier solution in which only the emulsifier (polyglycerol oleate ester) was dissolved in ion-exchanged water to a concentration of 0.075% by mass (the emulsifier content in the solution was the same as in Examples 1-5 and Comparative Examples 1-2) was scored as "1," and the unpleasant taste felt in other samples in which no unpleasant taste of the emulsifier was felt at all was scored as "5." A relative ranking was given on a 5-point scale between "1" and "5." [Unpleasant taste of emulsifiers] 5: No unpleasant taste at all 4: Slightly unpleasant taste 3: I feel some unpleasant taste, but it doesn't bother me 2: Strong unpleasant taste 1: Very strong unpleasant taste

[0051] The results are shown in Table 1. In addition, in the following Tables 1 to 5, the value of the emulsifier was calculated from the component composition values ​​of each blended raw material other than the emulsifier.

[0052] [Table 1]

[0053] Examples 11 to 15 Evaluation solutions having the compositions shown in Table 2 were obtained by the same procedure as in Example 1. Sensory evaluation was carried out for each evaluation solution. The sensory evaluation was carried out in the same manner as in Example 1, except that the unpleasant taste of the solution containing only each emulsifier was evaluated as "1". The results are also shown in Table 2.

[0054] [Table 2]

[0055] Example 16 The raw materials mixed according to the composition shown in Table 3 were fed into a fluidized bed granulator (FLOW COATER FL-LABO manufactured by Freund Corporation, the same applies below) so that the final weight was 298.5 g. The emulsifier (polyglycerol oleate) was completely dissolved in ion-exchanged water, and a 1.5 mass% aqueous solution of the emulsifier (polyglycerol oleate) was added to a 1000-ml container with an intake air temperature of 80°C and an intake air volume of 0.25 m3. 3 / min, spray rate 5mL / min, spray amount 100g, air volume 0.25m 3 The mixture was dried at 300° C. / min for 10 minutes and then sieved through a sieve with 1 mm openings to prepare granules 1. For the sensory evaluation, the prepared granules 1 were dissolved in ion-exchanged water to give a 15% by mass aqueous solution to obtain evaluation solutions, and each evaluation solution was evaluated in the same manner as in Example 1. The results are also shown in Table 3.

[0056] [Table 3]

[0057] Examples 17 to 25 and Comparative Example 2 292.25 g of whey protein raw material (WPI) was put into a fluidized bed granulator (Freund's FLOW COATER FL-LABO, hereinafter the same). The emulsifier (polyglycerol oleate) was completely dissolved in ion-exchanged water, and a 6.46 mass% aqueous solution of the emulsifier (polyglycerol oleate) was added to a 1000-ml container with an intake temperature of 80°C and an intake air volume of 0.25 m3. 3 / min, spray speed 5mL / min, spray amount 120g, air volume 0.25m 3 The mixture was dried at 300° C. / min for 10 minutes and sieved through a sieve with 1 mm mesh to prepare granulated material 2. The whey protein raw material content of granulated material 2 was 97.42% by mass, and the emulsifier (polyglycerol oleate) content was 2.58% by mass. Next, the granulated product 2, additional whey protein raw material (WPI), lactose and cream powder were mixed according to the formulation shown in Table 4 to obtain 30 g of a mixed powder. The resulting mixed powder was evaluated by a panel of four experts according to the following criteria. The final score was determined as the average score (rounded off to the first decimal place) determined by each expert panel.

[0058] [Sensory evaluation] The unpleasant taste derived from whey protein was assessed based on whether or not the unpleasant taste was felt when ingested. The unpleasant taste felt when a powder containing 99.5% by mass of whey protein ingredient (WPI) and 0.5% by mass of emulsifier (polyglycerol oleate) (control product 1) was orally ingested as is was scored as "1," and the other samples were scored as "5" if no unpleasant taste derived from whey protein was felt at all. A relative ranking was given on a 5-point scale between "1" and "5." [Unpleasant taste from whey protein] 5: No unpleasant taste at all 4: Slightly unpleasant taste 3: I feel some unpleasant taste, but it doesn't bother me 2: Strong unpleasant taste 1: Very strong unpleasant taste

[0059] The unpleasant taste of the emulsifier was evaluated based on whether or not it was noticeable when ingested. The unpleasant taste felt when a powder containing 99.5% by mass of whey protein ingredient (WPI) and 0.5% by mass of emulsifier (polyglycerol oleate) (control product 1) was orally ingested as is was scored as "1," and the other samples were scored as "5" if no unpleasant taste from the emulsifier was felt at all. A relative ranking was given on a 5-point scale from "1" to "5." [Unpleasant taste of emulsifiers] 5: No unpleasant taste at all 4: Slightly unpleasant taste 3: I feel some unpleasant taste, but it doesn't bother me 2: Strong unpleasant taste 1: Very strong unpleasant taste

[0060] The results are shown in Table 4.

[0061] [Table 4]

[0062] Examples 26 to 27 and Comparative Examples 3 to 4 Mixed powders having the compositions shown in Table 5 were obtained by the same procedure as in Example 1. Ion-exchanged water was added to the mixed powders obtained so as to give 5 mass % aqueous solutions, 15 mass % aqueous solutions, and 30 mass % aqueous solutions, respectively. The mixture was stirred with a stirrer until the powder was dissolved, and a solution for evaluation was obtained. A sensory evaluation was carried out for each evaluation solution. The sensory evaluation was performed in the same manner as in Example 1. The results are shown in Table 5.

[0063] [Table 5]

[0064] Tables 1 to 5 show that by incorporating dairy lipids and using a specific quantitative ratio of dairy lipids to emulsifiers, a food composition can be obtained in which the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier are suppressed.

Claims

1. The following components (A), (B) and (C): (A) Whey protein: 50% by mass or more and 82% by mass or less (B) Milk lipid (C) Emulsifier and wherein the mass ratio of the content of component (B) to the content of component (C) [(B) / (C)] is 9 or more.

2. 2. The solid food composition according to claim 1, wherein the mass ratio of the content of component (A) to the content of component (B) [(A) / (B)] is 15 or less.

3. 3. The solid food composition according to claim 1, wherein the mass ratio of the content of component (A) to the content of component (C) [(A) / (C)] is 40 or more.

4. 3. A solid food composition according to claim 1 or 2, wherein the fatty acid composition of component (B) is 5% by mass or more and 15% by mass or less of myristic acid, 20% by mass or more and 40% by mass or less of palmitic acid, 5% by mass or more and 15% by mass or less of stearic acid, and 20% by mass or more and 35% by mass or less of oleic acid.

5. 3. The solid food composition according to claim 1, wherein the component (C) is one or more members selected from the group consisting of polyglycerol fatty acid esters, sorbitan fatty acid esters and polyoxyethylene sorbitan fatty acid esters.

6. 3. The solid food composition according to claim 1 or 2, wherein the content of component (B) is 5% by mass or more and 50% by mass or less.

7. 3. The solid food composition according to claim 1 or 2, wherein the content of component (C) is 2% by mass or less.

8. The following components (A), (B) and (C): (A) Whey Protein (B) Milk lipid (C) Emulsifier A food composition comprising: The content of component (A) and component (B) relative to the solid content in the food composition is as follows: (A) Whey protein: 50% by mass or more and 82% by mass or less (B) Milk lipid 5% by mass or more and 40% by mass or less 13. A food composition comprising:

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