Method for producing whey protein material

Abstract

The present invention has been made to solve the above-described problems of conventional MP whey, and an object of the present invention is to provide a protein material containing MP whey, which can be prepared by a simple method, does not contain extra additives, and has a wide range of applications, and a method for producing the protein material.SOLUTION: The present invention provides a method for producing a protein material containing MP whey, the method including: (1) a step of preparing a whey solution having a protein concentration of 11 mass% or less and a solid content concentration of 19 mass% or less; and (2) a step of shearing the whey solution prepared in the step (1) at 70 °C or higher and 95 °C or lower. The present invention also provides a protein material containing MP whey, wherein the MP whey has a median diameter of 2 μm or more and 9 μm or less, and the ratio of the mass of the MP whey protein to the mass of all proteins is 40% or more and 85% or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a whey protein material, and more particularly to a method for producing a whey protein material containing MP whey (microparticulated whey). [Background technology]

[0002] MP whey protein materials are commercially available, taking advantage of the property of whey proteins to denature and aggregate when heated. MP whey is generally a whey protein aggregate with a volume-based median diameter of 0.5-10 μm, and is the fraction that precipitates when centrifuged at 5,000 g to 15,000 g. MP whey is widely used to improve the yield of natural cheese and as a fat substitute in fermented milk, dressings, ice cream, etc. The following literature is known regarding MP whey manufacturing technology.

[0003] Patent Document 1 discloses a method for producing a protein material containing MP whey, comprising the steps of (a) preparing a whey protein aqueous solution having a solids concentration of 30-35% by mass, (b) preheating the whey protein aqueous solution at a temperature of up to 60°C, and (c) heat-treating the preheated whey protein aqueous solution at a temperature of 70-75°C using a scraped-surface heat exchanger and / or a cavitator device. The protein concentration in this whey protein solution is adjusted to a solids concentration of 30-35% by mass using powdered WPC containing 80% by mass of whey protein. Therefore, the whey solution used for heat treatment is thought to have a very high protein concentration of approximately 24-28%. Furthermore, the particle sizes of the produced MP whey are very small, with a median diameter of 1.0 μm, a mode diameter of 0.9 μm, and an average diameter of 1.0 μm. This limits the scope of application and poses problems such as a complex preparation method.

[0004] Patent Document 2 discloses a whey protein material containing MP whey, which inhibits syneresis and increases the hardness of acid milk gels such as fermented milk, by heating and shearing a whey solution containing 20-40% lactose by weight. This production method also discloses a method for producing the same. The addition of lactose reduces the volumetric median diameter of MP whey and the MP whey concentration relative to total protein. As a result, the addition of 20% lactose achieves a median diameter of 4.1 μm, and the addition of 40% lactose achieves a median diameter of 2.4 μm. However, the addition of lactose is essential in this production method, limiting its applicability as a food ingredient composition. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. 2018 / 174051 Brochure [Patent Document 2] Patent Publication No. 2021-35332 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention aims to solve the problems associated with conventional MP whey described above, and aims to provide a protein material containing MP whey that is easy to prepare, does not contain any unnecessary additives, and has a wide range of applications, as well as a method for producing the same. [Means for solving the problem]

[0007] As a result of extensive research to solve the above problems, the inventors have found that by adjusting the protein concentration and solids concentration in the whey solution during heating and shearing, and then heating and shearing under certain conditions, it is possible to adjust the median diameter of MP whey and the ratio of the amount of MP whey protein to the amount of total protein in the whey protein material, and have completed the present invention. <1> (1) preparing a whey solution having a protein concentration of 11% by mass or less and a solids concentration of 19% by mass or less; (2) shearing the whey solution of (1) at 70°C or higher and 95°C or lower; A method for producing a protein material containing MP whey. <2> Step (2) is a step of shearing at 80°C or higher and 95°C or lower. <1> The manufacturing method described in <3> The median diameter of MP whey is between 2 μm and 9 μm. <1> The manufacturing method described in <4> In protein materials containing MP whey, the ratio of MP whey protein mass to total protein mass is 40% or more and 85% or less. <1> The manufacturing method described in <5> The whey solution is cheese whey <1> The manufacturing method described in <6> (1) preparing a whey solution having a protein concentration of 11% by mass or less and a solids concentration of 19% by mass or less; (2) shearing the whey solution of (1) at 70°C or higher and 95°C or lower; A method for adjusting the median diameter of MP whey in a protein material containing MP whey. <7> (1) preparing a whey solution having a protein concentration of 11% by mass or less and a solids concentration of 19% by mass or less; (2) shearing the whey solution of (1) at 80°C or higher and 95°C or lower; A method for adjusting the ratio of MP whey protein to total protein in a protein material containing MP whey. <8> A protein material containing MP whey, The median diameter of MP whey is 2 μm or more and 9 μm or less, The material in which the ratio of MP whey protein mass to total protein mass is 40% or more and 85% or less. <9> MP Whey is derived from cheese whey <8> The protein material described in <10> Food ingredients <8> or <9> A method for producing a food product, comprising the step of adding a protein material. <11> Food ingredients <8> or <9> A method for adjusting the hardness of food, comprising the step of adding a protein material as set forth above. <12> Food ingredients <8> or <9> A method for adjusting the water retention capacity of a food product, comprising the step of adding a protein material as set forth above. [Effects of the Invention]

[0008] According to the present invention, a production method can be provided in which the median diameter of MP whey and the ratio of the MP whey protein amount to the total protein amount in a protein material containing MP whey can be adjusted by adjusting the protein concentration in a whey solution and performing heat shearing under certain conditions. Furthermore, this production method can provide a whey protein material having a desired median diameter and in which the ratio of the MP whey protein amount to the total protein amount in the protein material containing MP whey is within a desired range. [Brief explanation of the drawings]

[0009] [Figure 1] 1 is a graph showing the relationship between protein concentration and median diameter for Example Products 1 to 8. [Figure 2] 1 is a graph showing the relationship between the protein concentration and the (MP whey protein / total protein) ratio for Example Products 1 to 8. DETAILED DESCRIPTION OF THE INVENTION

[0010] (Manufacturing method) The present invention relates to a method for producing an MP whey-containing protein material, which comprises the following steps (1) and (2): (1) preparing a whey solution having a protein concentration of 11% by mass or less and a solids concentration of 19% by mass or less; (2) Shearing the whey solution of (1) at 70°C or higher and 95°C or lower In the present invention, MP whey refers to whey that has been microparticulated by heating and shearing a whey protein solution. MP whey is generally a whey protein aggregate with a volume-based median diameter (D50) (hereinafter sometimes simply referred to as median diameter) of 0.1 μm to 100 μm, but the MP whey of the present invention preferably has a median diameter of 1 μm to 10 μm, more preferably 2 μm to 9 μm, even more preferably 3 μm to 7 μm, and most preferably 3 μm to 5 μm. The median diameter can be measured using a particle size distribution measurement device such as a laser diffraction particle size distribution measurement device, a laser diffraction / scattering particle size distribution measurement device, an image analysis particle size distribution measurement device, a precision particle size distribution measurement device, a real-time zeta potential / nanoparticle size measurement device, a dynamic light scattering (DLS) particle size distribution measurement device, an analytical ultracentrifuge system, etc. In the present invention, the particle diameter corresponding to 50% of the obtained volume-based integrated distribution curve is referred to as the median diameter.

[0011] (Whey solution) The raw material whey solution is contained in animal milk such as cow's milk. Whey solution contains whey protein and is generally obtained as a by-product of natural cheese and casein production. Concentrated whey solution is obtained through a process of removing fat and casein fines from the whey solution, and a process of removing ash and lactose using membranes or ion exchange resins to concentrate the whey protein. WPC and WPI are then obtained by spray drying or freeze drying. WPC and WPI can be prepared in-house or commercially available.

[0012] When producing the whey protein material containing MP whey of the present invention, the above-mentioned liquid concentrated whey solution may be used, or commercially available WPC or WPI may be reduced to a solvent such as water and used. In the production of the whey protein material containing MP whey of the present invention, the protein content in the whey solution during heating and shearing is 11% by mass or less, preferably 1% by mass to 11% by mass, more preferably 2% by mass to 11% by mass, even more preferably 3% by mass to 10% by mass, and most preferably 3% by mass to 9% by mass.

[0013] In the production of the whey protein material containing MP whey of the present invention, the solids concentration in the whey solution during heating and shearing is 19% by mass or less, and the solids concentration preferably ranges from 1% by mass to 19% by mass. Furthermore, it is preferable that the whey solution contains calcium during heating and shearing, and the calcium concentration in the whey solution should be 0.005% by mass or more relative to 1% by weight of whey protein. This is because the presence of calcium at this level in the whey solution causes whey protein to rapidly aggregate when the whey solution is heated, and this can be converted into MP whey by shearing.

[0014] (heating and shearing) In the present invention, the desired MP whey can be obtained by heating and shearing the above whey solution under specific conditions. Heating may be performed at any temperature at which whey proteins denature and aggregate, but in order to obtain the desired median diameter and desired MP whey protein / total protein ratio, a temperature of 70°C or higher is preferred. The upper limit is preferably 95°C or lower, and more preferably 90°C or lower. A preferred temperature range is 80°C or higher and 95°C or lower, with a range of 80°C or higher and 90°C or lower being more preferred.

[0015] In the present invention, shearing can be performed using a high-pressure homogenizer such as a mixer or homogenizer. It can also be performed using a scraping-type sterilizer that can simultaneously perform heating and shearing. The device is not particularly limited to the above, as long as it can perform heating and shearing. The solution containing MP whey obtained by heating and shearing can be used as is as the MP whey-containing protein material (solution state) of the present invention. Furthermore, the solution may be converted into powder by spray drying or freeze drying. Alternatively, the solution may be centrifuged to remove soluble substances such as lactose and ash, and only the MP whey fraction may be used. In this way, by adjusting the protein concentration of the whey solution and carrying out a modification treatment involving heating and shearing, it is possible to obtain a whey protein material containing MP whey having the desired median diameter and (MP whey protein / total protein) ratio within the desired range. In this specification, the ratio of "the mass of MP whey protein" to "the mass of total protein" in a protein material containing MP whey may be referred to as the "(MP whey protein / total protein) ratio," which are synonymous. In other words, the present invention is a method for adjusting the median diameter of MP whey in a protein material containing MP whey, and can also be said to be a method for adjusting the "(MP whey protein / total protein) ratio" in a protein material containing MP whey. In the protein material containing MP whey of the present invention, the "(MP whey protein / total protein) ratio" is preferably 40% or more and 85% or less, and more preferably 40% or more and 80% or less.

[0016] The pH of the whey protein solution to be subjected to heating and shearing treatment is, for example, 4.0 to 6.5, 4.5 to 6.2, 5.0 to 6.2, or 5.5 to 6.2. The method for adjusting the pH of the whey protein solution is not limited as long as it can microparticulate whey protein, and includes methods commonly used in the art, such as adjusting the pH by adding an aqueous lactic acid solution to the whey protein solution.

[0017] By adding the whey protein material containing the MP whey of the present invention to various food ingredients, it is possible to adjust the water retention and / or hardness of each food. It has also been confirmed that foods using the whey protein material containing the MP whey of the present invention do not affect the flavor or smoothness (Examples). Therefore, the whey protein material containing the MP whey of the present invention can be used in a wide range of foods. Furthermore, the production method of the present invention allows for the production of a whey protein material containing MP whey using a whey solution with a low protein concentration, thereby enabling the whey solution concentration process to be accelerated and the concentration equipment to be made smaller. The present invention will be described below with reference to examples, but the present invention should not be construed as being limited to these examples. [Example]

[0018] [Test Example 1] Production of whey protein material containing MP whey 1. Manufacturing method of whey protein material containing MP whey Cheese whey was filtered through a milk clarifier (manufactured by Nippon Tetra Pak Co., Ltd.) at 6500 g to remove casein particles, and then degreased using a separator. The mixture was sterilized at 65°C and immediately cooled. It was concentrated in a UF lab unit at 10°C to a protein concentration of 12.9% by mass. The concentrate was diluted with the permeate generated during the concentration to obtain concentrated wheys 1 to 3 with protein concentrations of 2.2%, 6.0%, and 9.0% by mass. The components of each concentrated whey are shown in Table 1. Each concentrated whey had a pH of 5.4. Concentrated wheys 1 to 3 were subjected to a heat shear treatment at 80°C or 90°C to obtain MP whey solutions (protein materials containing MP whey) (Example Products 1 to 8).

[0019] [Table 1]

[0020] 2. Evaluation of whey protein materials containing MP whey 2-1.Median diameter (D50) The median diameter of the MP whey solution obtained in 1. is shown in Table 2. The median diameter (D50) was measured using a Microtrac (MT3300EXII, Nikkiso Co., Ltd.). A flow cell was used, and the refractive index of the sample was 1.65. The particle diameter corresponding to 50% of the cumulative volume distribution curve obtained was taken as the median diameter (D50) (μm). Within the protein concentration range of 2.2 to 9.0% by mass, the median diameter of MP whey decreased with increasing protein concentration, indicating that the median diameter of MP whey can be controlled by adjusting the protein concentration (Figure 1).

[0021] 2-2. (MP whey protein / total protein) ratio The (MP whey protein / total protein) ratio of the MP whey solution obtained in 1 is shown in Table 2. The total protein amount was calculated from the protein concentration of the raw material cheese whey solution. The MP whey protein amount was calculated by centrifuging the heat-treated whey solution at 15,000 g and measuring the protein concentration in the supernatant. The ratio was calculated using the following formula. formula: (MP whey protein / total protein) ratio (%) = (MP whey protein (mass) / MP whey solution total protein (mass)) x 100

[0022] At a heating temperature of 80°C, the ratio (MP whey protein / total protein) was 48.3 to 49.4% when the protein concentration was 2.2% by mass, and 58.6 to 59.8% when the protein concentration was 6.0 to 9.0% by mass. At a heating temperature of 90°C, the yield was 68.9% when the protein content was 2.2% by mass, and 75.0 to 75.3% when the protein concentration was 6.0 to 9.0%. From the above, the ratio (MP whey protein / total protein) increased as the protein concentration in the whey solution increased, and when the protein concentration in the whey solution was the same, the ratio (MP whey protein / total protein) tended to increase as the heating temperature increased (Figure 2). Therefore, it was found that the ratio (MP whey protein / total protein) can be controlled by adjusting the protein concentration of the whey solution during heating and shearing.It was also found that the ratio (MP whey protein / total protein) can be controlled by adjusting the heating temperature during heating and shearing.

[0023] [Table 2]

[0024] [Test Example 2] Preparation of acid milk gel 1. Preparation method of acid milk gel containing MP whey for Examples 1 to 5 The acid milk gel was prepared according to the following procedure. (1) A solution having the composition shown in Table 3 was placed in a 50 ml Falcon tube so that the protein concentration in the acid milk gel was 4% by mass. (2) After adjusting the temperature to 43°C, 1.5% by mass of glucono-δ-lactone (0.45 g) was added, the mixture was mixed by inversion 10 times, and the mixture was left to stand in an incubator at 40°C for 3 hours to obtain an acid milk gel. (3) The acid milk gel was transferred to a storage cabinet at 5°C to cool, and the evaluation was carried out the next day.

[0025] [Table 3]

[0026] 2. Evaluation method for acid milk gel 2-1. Hardness measurement (1)Measurement method A texture analyzer was used to measure the breaking strength (yield point) of the acid milk gels containing MP whey of Examples 1 to 5. A sample of the acid milk gel in a 50 ml falcon container adjusted to 10°C was placed in the texture analyzer, and the breaking load was measured when an 8 mm diameter metal cylindrical jig was inserted at a measurement speed of 1 mm / s.

[0027] (2) Measurement results The results are shown in Table 4. According to these results, the hardness of the sour milk gel prepared by adding the MP whey of the present invention was 1.8 to 3.1 g, and it was observed that the smaller the median diameter in the MP whey solution of Example Products 1 to 5, the higher the hardness of the sour milk gel using the MP whey. Therefore, it was found that the hardness of foods using MP whey can be controlled by adjusting the median diameter in the MP whey solution.

[0028] 2-2. Measurement of water retention (1)Measurement method The acid milk gels containing MP whey from Examples 1 to 5 were centrifuged at 1000 g for 5 minutes. The weight of the supernatant on the acid milk gel curd was calculated using the following formula, based on the original acid milk gel curd weight of 30 g. Specifically, the calculation was performed using the following formula: Water retention capacity of acid milk gel (%) = (1 - (weight of supernatant) / weight of acid milk gel curd (30 g)) x 100%

[0029] (2) Measurement results The results are shown in Table 4. From these results, it can be seen that the acid milk gel containing the MP whey of the present invention had a high water retention capacity of 75% or more, even when the protein concentration, median diameter, and (MP whey / total protein) ratio were adjusted.

[0030] 2-3. Sensory evaluation Ten trained panelists tasted the acid milk gels containing MP whey of Examples 1 to 5 and evaluated whether they perceived any differences in flavor or smoothness between the Examples. As a result, there was no difference in flavor or smoothness between any of the acid milk gels.

[0031] [Table 4]

Claims

1. (1) preparing a whey solution having a protein concentration of 11% by mass or less and a solids concentration of 19% by mass or less; (2) shearing the whey solution of (1) at 70°C or higher and 95°C or lower; A method for producing a protein material containing MP whey.

2. The method according to claim 1, wherein the step (2) is a step of shearing at 80°C or higher and 95°C or lower.

3. The method according to claim 1, wherein the median diameter of the MP whey is 2 μm or more and 9 μm or less.

4. 2. The method according to claim 1, wherein the ratio of the mass of MP whey protein to the mass of total protein in the protein material containing MP whey is 40% or more and 85% or less.

5. 2. The method according to claim 1, wherein the whey solution is cheese whey.

6. (1) preparing a whey solution having a protein concentration of 11% by mass or less and a solids concentration of 19% by mass or less; (2) shearing the whey solution of (1) at 70°C or higher and 95°C or lower; A method for adjusting the median diameter of MP whey in a protein material containing MP whey.

7. (1) preparing a whey solution having a protein concentration of 11% by mass or less and a solids concentration of 19% by mass or less; (2) shearing the whey solution of (1) at 70°C or higher and 95°C or lower; A method for adjusting the ratio of MP whey protein to total protein in a protein material containing MP whey.

8. A protein material containing MP whey, The median diameter of MP whey is 2 μm or more and 9 μm or less, The material has a ratio of MP whey protein mass to total protein mass of 40% or more and 85% or less.

9. 9. The protein material according to claim 8, wherein the MP whey is derived from cheese whey.

10. A method for producing a food product, comprising the step of adding the protein material of claim 8 or 9 to a food raw material.

11. A method for adjusting the hardness of a food product, comprising the step of adding the protein material of claim 8 or 9 to a food raw material.

12. A method for adjusting the water retention capacity of a food product, comprising the step of adding the protein material of claim 8 or 9 to a food raw material.

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