Milk protein concentrate and method for producing the same

Abstract

When manufacturing foods using whey, there is a problem in that heating during sterilization causes flocculated whey in the raw materials, which increases the pressure of the sterilizer and makes it impossible to operate. In addition, foods using whey also have the problem that the physical properties of the product deteriorate due to the flocculated whey produced by heating during sterilization. [Solution] The above problem can be solved by a milk protein concentrate containing MP whey, which has a solid content concentration of less than 19% by weight, a protein content of less than 60% by weight in the solid content, and an insoluble whey protein ratio of 75% or more. This milk protein concentrate has high thermal stability. Therefore, by using this milk protein concentrate instead of ordinary whey material in the production of food, the generation of agglomerated whey due to heating during sterilization in the food production process can be reduced, and the above problem can be solved.

Description

Technical Field

[0001] The present invention relates to a milk protein concentrate and a method for producing the same. In particular, the present invention relates to a milk protein concentrate containing MP whey and a method for producing the same, as well as a food product containing the milk protein concentrate containing MP whey and a method for producing the same.

Background Art

[0002] Whey, which is a by-product generated when producing cheese or casein from animal milk such as cow milk, is rich in whey protein that is a milk protein. Whey protein is known as a high-quality protein source, and conventionally, WPC (Whey Protein Concentrate) and WPI (Whey Protein Isolate) with an increased whey protein concentration and reduced lactose and mineral concentrations have been produced and sold as whey protein materials by concentrating whey with a UF membrane. In recent years, MP (Microparticulated) whey prepared by utilizing the property of whey protein to be denatured or aggregated by heating has been widely used for applications such as improving the yield of natural cheese, and replacing fat in fermented milk, dressings, ice cream and the like, and MP whey materials and production apparatuses therefor are on the market. MP whey is generally an aggregate of whey protein having a volume-based median diameter (50% particle diameter) of 0.5 to 10 μm, and precipitates by centrifugation at 5,000 g to 15,000 g.

[0003] Patent Document 1 is a document relating to white mold type cheese characterized by high fluidity at normal temperature, which contains microparticulated whey. In Examples, it is described that a microparticulated whey solution having a denaturation rate of 78.4% and a median diameter of microparticulated whey of 0.83 μm was obtained by subjecting concentrated whey containing 10% by weight of whey protein, which was obtained by concentrating defatted cheese whey from which casein fine particles had been removed with a UF membrane, to heat and shear treatment.

[0004] Patent Document 2 describes a cream cheese product characterized by containing 0.01% by weight or more of MP (MicroParticulated) whey, which suppresses syneresis during storage, has a melt-in-your-mouth texture similar to fresh natural cheese, and possesses good mixing and baking properties during cooking. The example describes how heating and shearing a WPI solution with a whey protein concentration of 10% by weight and concentrated whey yielded an MP whey solution with a volume-based median diameter of 0.43 to 8.50 μm and a degree of denaturation of 65 to 98.9%.

[0005] Patent Document 3 is a document relating to a food product containing a heat-treated liquid milk protein concentrate, and to a method for producing and using these milk protein concentrates and food products. In the method for producing the food product, it is disclosed that a heat-treated liquid milk protein concentrate is produced directly from fresh liquid milk, and that the milk protein concentrate contains at least about 9% by weight of total protein and at least about 60% by weight of total protein relative to the total non-fat solids. Patent Document 3 also states that the milk protein concentrate is prepared by subjecting the residual liquid obtained by ultrafiltration or microfiltration of fresh liquid milk to a heat treatment having an F0 value of at least 3.0, and that the milk protein does not gel or aggregate even when stored at a temperature of about 20°C for at least about 1 to 3 months.

[0006] Patent Document 4 discloses that various dairy products with rich milk flavor can be produced using a milk protein concentrate as a raw material, wherein the protein content per 20% by mass of total solids is in the range of 9.0% to 15.5% by mass, the ash content is in the range of 0.20% to 1.30% by mass, and the heat coagulation time at 130°C is 8 minutes or more at a pH of 6.4 to 6.7. It also states that the milk protein concentrate is prepared by repeatedly performing pH adjustment, ultrafiltration, and water addition multiple times.

[0007] Patent documents 1 and 2 do not describe the composition of concentrated whey or WPI solution, nor do they describe the thermal stability of MP whey solution obtained by heating and shearing treatment. Patent document 3 does not describe gelation or coagulation of milk protein concentrate at heating temperatures during sterilization. Patent document 4 does not describe whether milk protein concentrate contains MP whey. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Publication No. 2020-145926 [Patent Document 2] Japanese Patent Publication No. 2023-49670 [Patent Document 3] Special table 2022-529440 publication [Patent Document 4] Japanese Patent Publication No. 2022-31425 [Overview of the project] [Problems that the invention aims to solve]

[0009] When manufacturing foods using whey, there is a problem in that heating during sterilization causes flocculated whey in the raw materials, which increases the pressure of the sterilizer and makes it impossible to operate. In addition, foods using whey also have the problem that the physical properties of the product deteriorate due to the flocculated whey produced by heating during sterilization. [Means for solving the problem]

[0010] As a result of diligent research, the inventors have found that a milk protein concentrate containing MP whey, having a solid content concentration of less than 19% by weight, a protein content of less than 60% by weight in the solid content, and an insoluble whey protein ratio of 75% or more, has high thermal stability and reduces the generation of agglomerated whey due to heating during sterilization. In other words, the present invention includes the following configuration. [1] A milk protein concentrate containing MP whey, having a solids content of less than 19% by weight, a protein content of less than 60% by weight in the solids, and an insoluble whey protein ratio of 75% or more. [2] A milk protein concentrate containing MP whey as described in [1], wherein the heat coagulation time at 100°C is 10 minutes or more. [3] A milk protein concentrate containing MP whey as described in [1], wherein the heat coagulation time at 105°C is 20 minutes or more. [4] MP whey prepared by heating and shearing a whey solution having a solid content concentration of less than 19% by weight and a protein content of less than 60% by weight in the solid content, under conditions such that the insoluble whey protein ratio is 75% or more. [5] A method for producing a milk protein concentrate containing MP whey, comprising the steps of: preparing a whey solution having a solid content concentration of less than 19% by weight and a protein content of less than 60% by weight in the solid content; and heating and shearing the whey solution under conditions such that the insoluble whey protein ratio is 75% or more. [6] A method for producing a milk protein concentrate containing MP whey as described in [5], wherein the conditions for the insoluble whey protein ratio to be 75% or more are a heating temperature of 80°C or higher and less than 90°C and a heating holding time of 130 seconds or higher and 900 seconds or less, or a heating temperature of 90°C or higher and less than 99°C and a heating holding time of 100 seconds or higher and 900 seconds or less. A food product containing a milk protein concentrate, including MP whey, as described in [7][1]. A food product containing MP whey as described in [8][4]. [9] The food according to [7] or [8], wherein the whey protein content is 1% by weight or more, and the proportion of MP whey in the whey protein is 20% by weight or more.

[10] A food product of milk or dairy products as described in [7] or [8].

[11] Foods as described in [7] or [8], selected from beverages, desserts, cheeses, creams, fermented milks, ice creams, frozen desserts, and dressings. A method for producing food, comprising the steps of preparing raw materials for a food containing a milk protein concentrate including MP whey as described in

[12] [1], and sterilizing the raw materials. A method for producing food, comprising the steps of preparing raw materials for a food containing MP whey as described in

[13] [4], and sterilizing the raw materials.

[14] A method for producing the food according to

[12] or

[13] , wherein the food contains 1% by weight or more of whey protein, and the proportion of MP whey in the whey protein is 20% by weight or more.

[15] A method for producing the food according to

[12] or

[13] , wherein the food is milk or a dairy product.

[16] A method for producing the food according to

[12] or

[13] , wherein the food is selected from beverages, desserts, cheeses, creams, fermented milk, ice creams, frozen desserts, and dressings. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide a milk protein concentrate containing MP whey, which has high thermal stability and reduces the generation of agglutinated whey due to heating during sterilization, and a method for producing the same. Furthermore, by using the milk protein concentrate containing MP whey of the present invention instead of ordinary whey material in the production of food, the generation of agglutinated whey due to heating during sterilization of raw materials can be reduced. As a result, the increase in pressure of the sterilizer can be suppressed, and the physical properties of the food are also improved. [Brief explanation of the drawing]

[0012] [Figure 1] These graphs show the relationship between heat coagulation time at 100°C and the ratio of insoluble whey protein, and the relationship between heat coagulation time at 105°C and the ratio of insoluble whey protein. [Modes for carrying out the invention]

[0013] The present invention will be described in further detail below.

[0014] As used herein, MP whey refers to an aggregate of whey protein having a 50% particle diameter (median diameter) on a volume basis of 0.5 to 10 μm, which does not precipitate upon standing for a short period of time, but precipitates upon centrifugation at 5,000 g to 15,000 g. As used herein, aggregated whey refers to a substance produced by heating whey protein, which precipitates in a short time of about 1 hour upon standing.

[0015] (Milk protein concentrate) The milk protein concentrate of the present invention contains MP whey, has a solid content concentration of less than 19% by weight, a protein proportion in the solid content of less than 60% by weight, and an insoluble whey protein ratio of 75% or more. The milk protein concentrate of the present invention has high heat stability. The milk protein concentrate of the present invention does not contain aggregated whey.

[0016] (Heat stability) The heat stability of the milk protein concentrate of the present invention can be confirmed by, for example, the heat coagulation time at 100°C (hereinafter also referred to as HCT) and the heat coagulation time at 105°C. The heat coagulation time at 100°C of the milk protein concentrate of the present invention is preferably 10 minutes or longer, more preferably 20 minutes or longer, and even more preferably 25 minutes or longer. Further, the heat coagulation time at 105°C of the milk protein concentrate of the present invention is preferably 20 minutes or longer, more preferably 25 minutes or longer. A longer heat coagulation time indicates higher heat stability. The heat coagulation time of the milk protein concentrate can be measured by, for example, immersing the milk protein concentrate in an oil bath while shaking, and measuring the time from the immersion until the occurrence of gelation or aggregates (aggregated whey) in the milk protein concentrate is visually confirmed.

[0017] The solid content concentration of the milk protein concentrate of the present invention is preferably 6.4% by weight or more and less than 19% by weight, more preferably 6.4% by weight or more and less than 17% by weight, and even more preferably 6.4% by weight or more and less than 15% by weight. The solid content concentration can be determined by known methods such as heat drying or near-infrared spectroscopy. The protein content in the solids of the milk protein concentrate of the present invention is preferably 9.4% by weight or more and less than 60% by weight, more preferably 9.4% by weight or more and less than 58% by weight, and even more preferably 9.4% by weight or more and less than 56% by weight. The protein content can be determined by known methods such as nitrogen combustion. The proportion of whey protein in the milk protein concentrate of the present invention is preferably 90% by weight or more, more preferably 93% by weight or more, and even more preferably 96% by weight or more. The proportion of whey protein in the protein can be determined, for example, by the method described in "Bordin, et al. (2001) Identification and quantification of major bovine milk proteins by liquid chromatography., Journal of Chromatography A., 928, 63-76". The insoluble whey protein ratio of the milk protein concentrate of the present invention is preferably 75% or more, more preferably 80% or more, and even more preferably 85% or more.

[0018] (Insoluble whey protein ratio) The insoluble whey protein ratio refers to the ratio of insoluble whey protein to the total amount of whey protein in the milk protein concentrate. Insoluble whey protein is whey protein that is not dissolved in the milk protein concentrate. The milk protein concentrate of the present invention contains MP whey as insoluble whey protein, but does not contain aggregated whey.

[0019] The insoluble whey protein ratio of the milk protein concentrate of the present invention can be determined, for example, by the following method. Allow the milk protein concentrate to stand at 5°C for one hour and confirm that no precipitate of agglutinated whey occurs. If precipitate of agglutinated whey occurs, remove it. Next, dispense 1.6 mL of the milk protein concentrate or residue into a microcentrifuge tube and centrifuge at 15,000 g for 20 minutes. Consider the amount of whey protein contained in the supernatant as the amount of soluble whey protein, and consider the amount of protein contained in the milk protein concentrate before standing at 5°C for one hour as the total amount of whey protein. The ratio of insoluble whey protein is then calculated using the following formula. Insoluble whey protein ratio (%) = (1 - (amount of whey protein in supernatant / total amount of whey protein)) × 100 Protein quantification can be performed using methods such as nitrogen combustion.

[0020] The form of the milk protein concentrate of the present invention is not particularly limited, but may be liquid, paste, powder, etc.

[0021] The method for producing the milk protein concentrate of the present invention will be described in detail below.

[0022] The milk protein concentrate of the present invention can be produced by a manufacturing method comprising the steps of: preparing a whey solution having a solid content concentration of less than 19% by weight and a protein content of less than 60% by weight in the solid content; and heating and shearing the whey solution under conditions such that the insoluble whey protein ratio is 75% or more.

[0023] (Whey solution) The whey solution used in the method for producing milk protein concentrate of the present invention can be obtained through a process of removing fat and casein fines from whey, a by-product of producing natural cheese and casein, and a process of concentrating whey protein while removing ash and lactose using a membrane or ion exchange resin. Examples of processing membranes that can be used include, but are not limited to, ultrafiltration membranes with a fractional molecular weight cutoff of 10,000 Da or less. The whey solution used in the method for producing milk protein concentrate of the present invention can be obtained through the above-described process, but may also be obtained by reducing WPC or WPI in a solvent such as water. The proportion of whey protein in the whey solution is preferably 90% by weight or more, more preferably 93% by weight or more, and even more preferably 96% by weight or more. Furthermore, the whey protein content in the whey solution is preferably 3.0% by weight or more and 20.0% by weight or less, more preferably 4.5% by weight or more and 14.0% by weight or less, and even more preferably 6.0% by weight or more and 9.0% by weight or less.

[0024] (Heating and shearing) The heating and shearing conditions for the whey solution are not particularly limited, as long as they result in an insoluble whey protein ratio of 75% or more. Conditions that result in an insoluble whey protein ratio of 75% or more are preferably a heating temperature of 80°C or higher and less than 90°C and a heating and holding time of 130 seconds or higher and 900 seconds or less, more preferably a heating temperature of 84°C or higher and less than 90°C and a heating and holding time of 160 seconds or higher and 300 seconds or less, or preferably a heating temperature of 90°C or higher and less than 99°C and a heating and holding time of 100 seconds or higher and 900 seconds or less, and more preferably a heating temperature of 90°C or higher and less than 99°C and a heating and holding time of 110 seconds or higher and 300 seconds or less. The shearing conditions are not particularly limited, but for example, preferably 200 rpm or higher and 1000 rpm or less, more preferably 400 rpm or higher and 950 rpm or less, and even more preferably 600 rpm or higher and 900 rpm or less.

[0025] For equipment used to heat and shear the whey solution, equipment capable of simultaneously performing heating and shearing is desirable, such as a scraping-type sterilizer. Shearing can also be performed using a high-pressure homogenizer or the like.

[0026] The MP whey of the present invention is formed from whey protein by heating and shearing the above-described predetermined whey solution under predetermined conditions. The 50% particle size of the MP whey of the present invention is preferably 0.5 μm to 10 μm, more preferably 1.0 μm to 8.0 μm, and even more preferably 2.0 μm to 6.0 μm. The MP whey of the present invention has high thermal stability, similar to the milk protein concentrate of the present invention.

[0027] Depending on the heating and shearing conditions applied to the whey solution, aggregated whey may be produced along with MP whey. As described above, aggregated whey settles after a short period of standing, about one hour, whereas the MP whey of the present invention does not settle after a short period of standing. Therefore, even if aggregated whey is produced by heating and shearing the whey solution, the milk protein concentrate of the present invention can be obtained by separating it from the aggregated whey by letting the milk protein concentrate stand for about one hour and removing the settled aggregated whey. Furthermore, the MP whey of the present invention can be obtained by further separating it from the aggregated whey by centrifuging the milk protein concentrate at a concentration of 5,000 g to 15,000 g.

[0028] (50% particle size) The 50% particle size refers to the particle size (μm) corresponding to 50% of the integrated distribution curve based on volume. The 50% particle size (μm) of MP whey can be measured using particle size distribution measuring devices such as laser diffraction particle size analyzers, laser diffraction / scattering particle size analyzers, image analysis particle size analyzers, precision particle size analyzers, real-time zeta potential / nanoparticle size analyzers, dynamic light scattering (DLS) particle size analyzers, and analytical ultracentrifuge systems.

[0029] The liquid milk protein concentrate produced by the manufacturing method of the present invention may be further concentrated by methods such as microfiltration, ultrafiltration, ion exchange, or centrifugation. Furthermore, the liquid milk protein concentrate produced by the manufacturing method of the present invention can be powdered by spray drying or freeze-drying. When powdering the milk protein concentrate by spray drying, although not particularly limited, it can be done by spraying the liquid milk protein composition with a spray dryer and drying it with hot air.

[0030] The milk protein concentrate or MP whey of the present invention has high thermal stability, which also enhances the thermal stability of foods containing it. By using the milk protein concentrate or MP whey of the present invention instead of conventional whey material in the production of food, the generation of agglutinated whey due to heating during sterilization of raw materials in the manufacturing process can be reduced, and the pressure rise of the sterilizer can be suppressed. Furthermore, since agglutinated whey in the food is reduced, the physical properties of the food are improved.

[0031] The sterilization method is not particularly limited as long as it is a sterilization method used in the production of ordinary foods, but it can be carried out under conditions such as: low-temperature holding sterilization, which involves heating at 63-65°C for 30 minutes in a holding state; continuous low-temperature sterilization, which involves heating at 65-68°C for 30 minutes in a continuous state; high-temperature holding sterilization (HTLT method), which involves heating at 75°C or higher for 15 minutes or more in a holding state; high-temperature short-time sterilization (HTST method), which involves heating at 72°C or higher for 15 seconds or more in a continuous state; or ultra-high temperature sterilization (UHT method), which involves heating at 120-150°C for 1-3 seconds. Sterilization of raw materials in the manufacturing process is preferably carried out under the conditions of the HTST method or the UHT method. The equipment used for sterilization is not limited to those that can be used in the production of ordinary food products, and may include, for example, plate heat exchangers, tube sterilizers, thermo-cylinders, Joule heating devices, injection sterilizers, infusion sterilizers, tanks used for batch sterilization, or any combination thereof.

[0032] In food manufacturing, the liquid milk protein concentrate obtained by heating and shearing the whey solution may be used as is, or the liquid milk protein concentrate or MP whey separated therefrom may be processed into powder, liquid, paste, or other forms as appropriate.

[0033] In food manufacturing, methods for preparing food ingredients containing milk protein concentrate or MP whey include, for example, adding the milk protein concentrate or MP whey to the food ingredients, adding it to a mixture of food ingredients during the manufacturing process, or adding it when food manufacturing is nearly complete. Alternatively, food materials containing milk protein concentrate or MP whey may be prepared in advance as food ingredients.

[0034] Foods that can have their thermal stability improved by containing the milk protein concentrate or MP whey of the present invention are not particularly limited, but include milk or dairy products, beverages, desserts, cheeses, creams, fermented milk, ice creams, frozen desserts, dressings, and the like.

[0035] The food preferably contains 1% by weight or more of whey protein and the proportion of MP whey in the whey protein is 20% by weight or more, and more preferably contains 3% by weight or more of whey protein and the proportion of MP whey in the whey protein is 40% by weight or more. [Examples]

[0036] The following describes in detail some embodiments of the present invention, but the present invention is not limited to these embodiments, and various improvements based on known methods can be made.

[0037] (Examples 1-4, Comparative Examples 1-8) After removing casein particles from 6,500 g of cheese whey using a milk clarifier, it was degreased using an MF membrane (0.8 μm pore size). It was pasteurized at 70°C and immediately cooled. A whey solution was prepared by concentrating it 10-fold at 10°C using a UF membrane apparatus. The whey solution had a solid content of 13.5% by weight, a protein content of 57.0% by weight in the solids, a whey protein content of 100.0% by weight in the protein, and a whey protein content of 7.7% by weight. The whey solution was heated and sheared under the heating temperature and heating time conditions listed in Table 1 to obtain milk protein concentrates containing MP whey for Examples 1-4 and Comparative Examples 1-8. The 50% particle size of the MP whey contained in the milk protein concentrates for Examples 1-4 and Comparative Examples 1-8 ranged from 2.05 μm to 5.01 μm. Furthermore, the milk protein concentrates of Examples 1-4 and Comparative Examples 1-8 did not contain agglutinated whey that was formed after standing at 5°C for one hour.

[0038] (solid content concentration) The solid content concentration in the milk protein concentrates of Examples 1-4 and Comparative Examples 1-8 was measured using Smart Turbo (CEM).

[0039] (Whey protein content) The whey protein content in the milk protein concentrates of Examples 1-4 and Comparative Examples 1-8 was determined by nitrogen combustion.

[0040] (thermal solidification time) The thermal coagulation time of the milk protein concentrates containing MP whey from Examples 1-4 and Comparative Examples 1-8 was measured according to the following procedure. One mL of the sample was sealed in a two mL ampoule (AP-2, Maruemu Co., Ltd.), and then immersed in an oil bath T-201 (Thomas Scientific Instruments Co., Ltd.) set to 100°C or 105°C while shaking. The time from immersion until gelation or aggregation of milk protein concentrate was visually confirmed was measured. The maximum immersion time was 30 minutes. The number of evaluations was n=2. The results are shown in Table 1 and Figure 1. Note that the "―" symbol in Table 1 indicates that the test was not conducted.

[0041] (Insoluble whey protein ratio) The insoluble whey protein ratios for Examples 1-4 and Comparative Examples 1-8 were determined by the following method. After allowing each of the milk protein concentrates from Examples 1-4 and Comparative Examples 1-8 to stand at 5°C for one hour, no precipitate of aggregated whey was observed. Subsequently, 1.6 mL of each milk protein concentrate was dispensed into a microcentrifuge tube and centrifuged at 15,000 g for 20 minutes. The amount of whey protein contained in the supernatant was considered to be the amount of soluble whey protein, and the amount of protein contained in the milk protein concentrate was considered to be the total amount of whey protein. The ratio of insoluble whey protein was then calculated using the following formula. Insoluble whey protein ratio (%) = (1 - (amount of whey protein in supernatant / total amount of whey protein)) × 100 Protein quantification was performed using the nitrogen combustion method. The results are shown in Table 1.

[0042] [Table 1]

[0043] Milk protein concentrates with an insoluble whey protein ratio of less than 75% had a heat coagulation time of less than 10 minutes at 100°C and less than 20 minutes at 105°C (Comparative Examples 1-8). On the other hand, milk protein concentrates with an insoluble whey protein ratio of 75% or more had a heat coagulation time of 10 minutes or more at 100°C and 20 minutes or more at 105°C (Examples 1-4). As can be seen from Figure 1, when the insoluble whey protein ratio of the milk protein concentrate containing MP whey was less than 75%, the maximum heat coagulation time was 3 minutes at 100°C and 1 minute at 105°C (Comparative Examples 1-8). However, by increasing the insoluble whey protein ratio to 75% or more, the heat coagulation time became 18 minutes or more at 100°C and 21 minutes or more at 105°C, showing a significant increase in thermal stability (Examples 1-4).

[0044] The following describes food products manufactured using the milk protein concentrate containing MP whey of the present invention. The present invention is not limited to the following description.

[0045] (Test Example 1) The static fermented milk of Test Example 1 was produced by the following preparation method. A mixture of 10.0% skim milk powder, 3.5% MPC, 1% milk protein concentrate containing MP whey, and 85.5% prepared water was used as the raw material mix. The MP whey concentration in the raw material mix was 0.06% by weight. The raw material mix was heated to 65°C, then mixed and dissolved in a homomixer to prepare the mix. The mix was reheated to 65°C, homogenized at a homogenization pressure of 140 kg / cm2, and then heat-sterilized at 95°C for 300 seconds. No coagulation occurred during sterilization. After that, it was cooled to 40°C, 1.5% by weight of Lactobacillus bulgaricus and 0.15% by weight of Streptococcus thermophilus were added, and the mixture was filled into plastic cup containers. The containers filled with the mix were fermented in a fermentation chamber set to 40°C, and when the acidity reached 1.00%, it was cooled to 5°C to obtain static fermented milk.

[0046] (Test Example 2) Camembert cheese for Test Example 2 was produced using the following preparation method. A milk protein concentrate containing MP whey was added to the raw milk at a concentration of 2% by weight, followed by pasteurization (75°C for 15 seconds). No coagulation occurred during pasteurization. At this time, the MP whey concentration in the pasteurized milk was 0.12% by weight. 0.01% by weight calcium chloride and bulk starter were added, and fermentation was carried out to pH 6.4. 0.0015% by weight rennet powder was added, and after 30 minutes, the curd was cut into 30mm squares. The curd was poured into a mold, curd formation and whey removal were performed, and then it was placed in a maturation room (room temperature 20°C, humidity 80% or higher). The following day, salt was added and white mold inoculation was performed, and on the 6th day of production, the Camembert cheese was film-wrapped, and maturation continued at 10°C thereafter.

[0047] (Test Example 3) The beverage in Test Example 3 was prepared using the following preparation method. A mixture of 70.0% raw milk, 0.5% skim milk powder, 1.1% cream, 4.0% sugar, 1.6% coffee (coffee extract), 0.1% sodium bicarbonate, 0.2% milk protein concentrate containing MP whey, and 22.5% prepared water was prepared. The MP whey concentration in this solution was 0.01% by weight. This solution was homogenized at 15 MPa in a homogenizer and then sterilized at 90°C. No coagulation occurred during sterilization. After filling into plastic pouches, the pouches were immersed in ice water and cooled to below 10°C to obtain the beverage.

[0048] (Test example 4) The static fermented milk of Test Example 4 was produced using the following preparation method. The mixed ingredients consisted of 9.0% skim milk powder, 5.5% MPC, 15.0% milk protein concentrate containing MP whey, and 70.5% prepared water. The MP whey concentration in the mixed ingredients was 0.9% by weight. The mixed ingredients were heated to 65°C, then mixed and dissolved in a homomixer to prepare the mix. The mix was reheated to 65°C and heated to 140 kg / cm³. 2 After homogenization at a homogenization pressure, the mixture was heat-sterilized at 90°C for 300 seconds. No coagulation occurred during sterilization. The mixture was then cooled to 40°C, and 1.5% by weight of Lactobacillus bulgaricus and 0.15% by weight of Streptococcus thermophilus were added, and the mixture was filled into plastic cup containers. The containers filled with the mix were fermented in a fermentation chamber set to 40°C, and when the acidity reached 1.00%, it was cooled to 5°C to obtain static fermented milk.

Claims

1. A milk protein concentrate containing MP whey, having a solid content concentration of less than 19% by weight, a protein content of less than 60% by weight in the solid content, and an insoluble whey protein ratio of 75% or more.

2. A milk protein concentrate containing MP whey according to claim 1, wherein the heat coagulation time at 100°C is 10 minutes or more.

3. A milk protein concentrate containing MP whey according to claim 1, wherein the heat coagulation time at 105°C is 20 minutes or more.

4. MP whey is prepared by heating and shearing a whey solution having a solid content concentration of less than 19% by weight and a protein content of less than 60% by weight in the solid content, under conditions that result in an insoluble whey protein ratio of 75% or more.

5. A method for producing a milk protein concentrate containing MP whey, A step of preparing a whey solution in which the solid content concentration is less than 19% by weight and the proportion of protein in the solid content is less than 60% by weight, The process includes heating and shearing the whey solution under conditions such that the insoluble whey protein ratio is 75% or more. A method for producing a milk protein concentrate containing the aforementioned MP whey.

6. A method for producing a milk protein concentrate containing MP whey according to claim 5, wherein the conditions for the insoluble whey protein ratio to be 75% or more are a heating temperature of 80°C or more and less than 90°C and a heating holding time of 130 seconds or more and 900 seconds or less, or a heating temperature of 90°C or more and less than 99°C and a heating holding time of 100 seconds or more and 900 seconds or less.

7. A food product containing a milk protein concentrate containing MP whey as described in claim 1.

8. A food containing MP whey as described in claim 4.

9. The food according to claim 7 or 8, wherein the whey protein content is 1% by weight or more, and the proportion of MP whey in the whey protein is 20% by weight or more.

10. The food according to claim 7 or 8, which is milk or a dairy product.

11. A food product according to claim 7 or 8, selected from beverages, desserts, cheeses, creams, fermented milk, ice creams, frozen desserts, and dressings.

12. A method for producing food, comprising the steps of preparing raw materials for a food containing a milk protein concentrate including MP whey as described in claim 1, and sterilizing the raw materials.

13. A method for producing food, comprising the steps of preparing raw materials for a food containing MP whey as described in claim 4, and sterilizing the raw materials.

14. A method for producing food according to claim 12 or 13, wherein the food contains 1% by weight or more of whey protein, and the proportion of MP whey in the whey protein is 20% by weight or more.

15. The method for producing the food according to claim 12 or 13, wherein the food is milk or a dairy product.

16. A method for producing the food according to claim 12 or 13, wherein the food is selected from beverages, desserts, cheeses, creams, fermented milk, ice creams, frozen desserts, and dressings.

Images