Milk-derived composition and method for producing same

Abstract

To provide a flavorful whey powder, in which the whey odor that makes feel unpleasant is reduced from whey solution, and to provide a method for producing the same.SOLUTION: A whey powder having butanoic acid 240 ppb or less, hexanoic acid 3000 ppb or less, octanoic acid 3000 ppb or less, 2-nonanone 200 ppb or less, and a method for producing whey powder including subjecting a whey solution to dialysis filtration treatment. The dialysis filtration treatment preferably uses a nanofiltration membrane and is preferably repeated three times.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a milk-derived composition with reduced whey odor that causes an unpleasant odor, and a method for producing the same.

Background Art

[0002] Milk-derived compositions such as whey powder are produced mainly from whey generated as a by-product during the production of natural cheese, and are widely used as raw materials for beverages, confectionery, bread, protein-enriched foods, and the like. The flavor of milk-derived compositions such as whey powder is derived from the flavor of whey, and the flavor of whey is affected by the type of cheese being produced, and some have an unfavorable flavor. Unfavorable flavors include unpleasant odors such as the smell of spoiled fat, and such unfavorable whey odor has been an obstacle to the widespread use of milk-derived compositions such as whey powder as dairy products. In contrast, several inventions have been disclosed regarding methods for producing whey with a good flavor. For example, Patent Document 1 aims to obtain a drinking milk with a good flavor while avoiding microbial contamination when using an adsorption resin after heat sterilization. As a solution, it discloses a method of bringing raw milk containing whey into contact with an adsorbent resin and heat sterilizing the milk containing the obtained deodorized milk by a direct heating method. Patent Document 2 discloses a method for reducing dissolved oxygen by vacuum degassing and controlling the dissipation amount of aroma components in a liquid food containing whey.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] An object of the present invention is to provide a method for producing a milk-derived composition such as a novel whey powder with reduced whey odor, and a milk-derived composition such as a whey powder with an unprecedentedly good flavor obtained by the production method.

Means for Solving the Problems

[0005] To solve the above problems, the present invention includes the following configurations. (1) Whey powder characterized in that Butanoic acid is 240 ppb or less, Hexanoic acid is 3000 ppb or less, Octanoinc acid is 3000 ppb or less, and 2-Nonanone is 200 ppb or less. (2) A method for producing whey powder, characterized in that after subjecting a whey solution to diafiltration treatment, water is removed to obtain whey powder. (3) The method for producing whey powder according to (2), characterized in that the diafiltration step uses a nanofiltration membrane. (4) The method for producing whey powder according to (2) or (3), wherein the diafiltration treatment is repeated until Butanoic acid in the whey powder is 240 ppb or less, Hexanoic acid is 3000 ppb or less, Octanoinc acid is 3000 ppb or less, and 2-Nonanone is 200 ppb or less. (5) The method for producing whey powder according to any one of (2) to (4), which comprises repeating diafiltration three times.

Effects of the Invention

[0006] According to the production method of the present invention, the whey odor of the whey solution can be reduced, and thus a milk-derived composition such as a whey powder with reduced whey odor and good flavor can be produced.

Brief Description of the Drawings

[0007]

Figure 1

Best Mode for Carrying Out the Invention

[0008] The whey powder of the present invention will be described in detail below. (Whey powder) The whey powder of the present invention means "whey powder" in the ordinance such as milk, that is, it is obtained by fermenting milk with lactic acid bacteria, or adding an enzyme or acid to milk, removing almost all the water from the whey obtained, and making it into a powder. The components of the whey powder of the present invention are the same as those of general whey powder, with protein being about 5.0 to 20.0%, lipid being about 0.01 to 5.0%, carbohydrate being about 60 to 80%, and mineral being about 0.01 to 10.0%.

[0009] The whey powder of the present invention is particularly characterized by having reduced fatty acids and ketones. That is, as a result of intensive studies to obtain a whey powder with reduced whey odor and good flavor, the present inventors found that if whey powder is produced after removing the odors of fatty acids and ketones from the whey solution, a whey powder with excellent target flavor can be obtained. This is the first new finding by the present inventors, and the whey powder of the present invention is constituted based on this finding.

[0010] Specifically, the substances that cause unpleasant whey odor include fatty acids and ketones. Among the fatty acids, Butanoic acid (butyric acid, carbon number 4), which is also expressed as an unpleasant sour odor like spoiled butter, Hexanoic acid (caproic acid, carbon number 6), which is also expressed as a spoiled fat odor, and Octanoic acid (caprylic acid, carbon number 8), which is also expressed as an acidic fat odor, are included. Among the ketones, 2-Nonanone, which is expressed as a moldy odor or a heating odor, is included. The whey powder of the present invention reduces each of these substances that cause unpleasant whey odor.

[0011] The whey powder of the present invention is prepared by adjusting the Butanoic acid contained in the whey powder to 240 ppb or less, Hexanoic acid to 3000 ppb or less, Octanoinc acid to 3000 ppb or less, and 2-Nonanone to 200 ppb or less. As a result, the whey odor of the whey powder is reduced, making it possible to provide a whey powder with a good flavor.

[0012] (Method for producing whey powder) (Raw whey solution) Any raw whey solution can be used in the production of the whey powder of the present invention as long as it is a whey solution generated during the production of natural cheese. In particular, those generated during the production of Camembert cheese, blue cheese, etc. that use mold in the production tend to contain many aroma components of fatty acids and ketones, so the effects of the present invention are easily obtained.

[0013] The method for producing the whey powder of the present invention is characterized in that the raw whey solution is subjected to diafiltration treatment. The present inventors have found that by subjecting the whey solution to diafiltration treatment, fatty acids and ketones, which are the causative substances of unpleasant whey odor, can be reduced. This is the second new finding by the present inventors, and the method for producing the whey powder of the present invention is configured based on this new finding.

[0014] In the method for producing the whey powder of the present invention, the apparatus, membrane, and treatment conditions used for reducing the whey odor are as follows. (Apparatus and treatment conditions) As for the device to be used, a membrane treatment facility capable of general concentration and diafiltration may be used. Here, diafiltration (DF) refers to an operation in which, when performing a concentration operation by passing a raw whey solution through a membrane device, the same amount of permeate discharged or an amount of solvent determined by the concentration ratio of the concentrated solution is supplied to any process in the membrane treatment facility, such as a tank storing the raw whey solution. The solvent referred to here is not limited, but refers to a liquid that does not contain the components to be removed from the raw whey solution, and generally, tap water, distilled water, ion-exchanged water, ultrapure water, etc. are used. There are no limitations on the treatment conditions of diafiltration. That is, the flow rate of the supplied solvent is not fixed, and it may be a method of continuously supplying at the same or different flow rate as the discharge flow rate of the permeate simultaneously with the discharge of the permeate, or a method of previously supplying a predetermined amount of solvent to a tank storing the raw whey solution. Also, neither the amount of permeate nor the amount of added solvent is fixed, and it may be controlled according to the required aroma component concentration. (Membrane) As for the membrane to be used, any membrane necessary for the concentration in the general production of whey powder may be used. That is, microfiltration membranes (MF membranes), ultrafiltration membranes (UF membranes), nanofiltration membranes (NF membranes), etc. are used. By using a membrane with a pore size or fractional molecular weight that does not block various aroma components, control of the aroma components is possible. However, when the pore size or fractional molecular weight is large, useful components (such as proteins and lactose) contained in whey are removed, so it is preferably desirable to use a membrane with a fractional molecular weight of 150 - 1000 Da, more preferably 150 - 300 Da. Also, there are no limitations on the form (module) of the membrane, and for example, spirals, flat membranes, hollow fiber membranes, etc. can be used.

[0015] (Other, drying, storage, etc.) For other processes, such as a heat sterilization process, a concentration process using equipment other than the membrane equipment, and a spray drying process, general production equipment used in the production of whey powder may be used.

[0016] (Measurement method of aroma components) The measurement of the aroma components of the samples was carried out by the following method. The extraction of aroma components from various samples was performed by the SBSE (Stir-Bar-Solid-Extraction) method. This method uses an aroma collection device (Twister: Agilent Technologies) with a stir bar installed inside the resin that adsorbs the aroma components. By putting the Twister into the sample solution and stirring it with a stirrer, the aroma in the sample can be efficiently adsorbed onto the resin.

[0017] 4.0 g of the sample was weighed into a vial, and a standard substance (5 ppm 5-methyl,2-hexanone solution) was added thereto so that the concentration of the standard substance in the sample was 25 ppb. The Twister was immersed therein, and using a heat stirrer, the sample temperature was adjusted to 40 °C and stirred for 1 hour. The Twister after aroma collection was rinsed with ultrapure water, the moisture was wiped off with a Kimwipe, and it was subjected to gas chromatography-mass spectrometry (GC-MS). The measurement conditions are shown below. · Equipment used: 7890B GC / 5977B MSD system (Agilent Technoligies) MPS2XL autosampler (Gerstel) · Column information: DB-WAX 30 m × 0.25 mm i.d. × 0.25 μm (manufactured by J&W) · Analysis time: 60.5 min. · Oven temperature rising conditions: 40 °C (3 min) - 4 °C / min - 250 °C (5 min) · Column flow rate: 1.86 ml / min · Pressure: 137.4 kPa · Average linear velocity: 35.97 cm / sec · Mode: Constant pressure · TDU temperature rising conditions: 40 °C (0.5 min) - 60 °C / min - 250 °C (20 min) · CIS temperature rising conditions: 10 °C (0.5 min) - 12 °C / sec - 250 °C (10 min) · Mass spectrum capture range (29 - 300 m / z) By measuring under the above conditions, the identification of various aroma components and the calculation of peak areas were performed using analysis software MSD Chemistation and AromaOffice (Agilent Technologies) from the obtained chromatogram.

Example

[0018] Hereinafter, the present invention will be specifically described by way of examples, but the present invention is not limited thereto.

[0019] Cheese whey (hereinafter referred to as whey) discharged in the production of Camembert cheese was filtered through filter paper (Millpore: Yasumi Filter Paper Co., Ltd.) and cooled to 20°C or lower. The cooled whey was subjected to batch concentration and diafiltration operations under the following conditions. NF membrane: DK1812TBF (SUEZ Water Technologies & Solutions), molecular weight cut-off 300 or less, Membrane area 0.74 m 2 Module: Spiral Permeate flow rate: about 140 L / min Inlet pressure: 1.2 MPa Outlet pressure: 1.0 MPa Sample temperature: 15°C or lower Feed liquid amount: 10 kg The transmembrane differential pressure was adjusted with a flow control valve installed at the membrane outlet. Concentration was performed under the above conditions, and the concentration with the NF membrane was terminated when the amount of the obtained permeate became half of the supplied sample. The obtained two-fold concentrated whey was a batch concentrated liquid and was used as a sample before DF treatment (hereinafter referred to as DF0 whey) because it had not been subjected to diafiltration treatment. Subsequently, the same amount of ion-exchanged water was added to the DF0 whey, and diafiltration was then carried out. Diafiltration was terminated when the amount of the permeate discharged became equal to the amount of the added ion-exchanged water, and the concentrate was collected (hereinafter referred to as DF1 whey). Similarly, the same amount of ion-exchanged water was added to the obtained DF1 whey for diafiltration, and diafiltration was terminated when the amount of the permeate discharged became equal to the amount of the added ion-exchanged water, and the concentrate was collected (DF2 whey). These operations were repeated to prepare each of the DF0 to DF5 wheys respectively.

[0020] The DF0 - DF5 wheys obtained in the examples were subjected to aroma component analysis. Tables 1 and 1 show the peak area results of various aroma components according to the number of diafiltration times (hereinafter referred to as DF times). Table 1 shows the values obtained by dividing the peak areas of various aroma components by the peak area of the standard substance (25 ppb of 5-methyl,2-hexanone). Also, Fig. 1 shows the ratios of the peak areas of various aroma components of the DF1 - DF5 wheys when the peak area of various aroma components in the DF0 whey is set to 1. Butanoic acid, Hexanoic acid, Octanoic acid and 2-Nonanone were each reduced as the DF times increased. Although the reduction rates of various aroma components with respect to the DF times were different, when filtered up to DF3, all aroma components were reduced to 20% or less. For this reason, it was found that repeating diafiltration three or more times serves as one criterion for reducing the unpleasant whey odor.

[0021]

Table 1

[0022] Sensory evaluation of the flavor of the DF0 - DF5 wheys obtained in the examples was carried out. Each of the DF0 - DF5 wheys obtained in the examples was given to 5 sensory panelists to drink, and a four-level evaluation of 0 - 3 points was carried out for the odor and flavor peculiar to whey (hereinafter referred to as whey odor). Compared with the DF0 whey, when the whey odor was "unchanged", it was rated 0, "slightly not felt" was rated 1, "hardly felt" was rated 2, and "not felt at all" was rated 3.

[0023] Table 2 shows the evaluation points (average values) of the whey odor according to the number of DF cycles. A tendency was obtained that the whey odor decreased as the number of DF cycles increased. From this result, it was suggested that the aroma components causing the whey odor were reduced by diafiltration, and the reduction amount increased as the permeate flow rate was higher. Since the whey odor was felt as "slightly not felt" or "hardly felt" at DF 3 or more, the concentration of the aroma components felt as whey odor became below the threshold value by three times of diafiltration.

[0024] Considering the results obtained in Table 1 and Table 2 together, it can be said that the concentrations of Butanoic acid, Hexanoic acid, Octanoinc acid, and 2-Nonanone, which are the causative substances of the whey odor, were reduced below the threshold values of the aroma components by performing three times of diafiltration on the whey solution. And generally, the threshold values of the concentrations of these aroma components are said to be 240 ppb for Butanoic acid, 3000 ppb for Hexanoic acid, 3000 ppb for Octanoinc acid, and 200 ppb for 2-Nonanone. Therefore, the whey solution subjected to diafiltration three or more times, and the whey powder produced from the whey solution have 240 ppb or less of Butanoic acid, 3000 ppb or less of Hexanoic acid, 3000 ppb or less of Octanoinc acid, and 200 ppb or less of 2-Nonanone.

[0025]

Table 2

Industrial Applicability

[0026] The whey powder produced by the production method of the present invention has a reduced whey odor that is felt as an unpleasant odor, so it can be expected to be widely used as a raw material for beverages, confectionery, bread, protein-enriched foods, etc.

Claims

1. Whey powder derived from whey produced during the manufacture of natural cheese, characterized in that the whey powder has a butanoic acid content of 240 ppb or less, a hexanoic acid content of 3000 ppb or less, an octanoic acid content of 3000 ppb or less, and a 2-nonanone content of 200 ppb or less.

2. A method for producing whey powder by removing water from a whey solution after diafiltration to produce whey powder, comprising the steps of: The whey solution is a whey solution generated during the production of natural cheese, The above-mentioned production method is characterized in that the diafiltration treatment is repeated until the whey powder contains butanoic acid at 240 ppb or less, hexanoic acid at 3000 ppb or less, octanoic acid at 3000 ppb or less, and 2-nonanone at 200 ppb or less.

3. The method for producing whey powder according to claim 2, characterized in that the diafiltration treatment is carried out using a nanofiltration membrane.

4. A method for producing whey powder according to claim 2 or 3, which comprises repeating diafiltration three times.

5. A method for reducing whey odor in whey powder, comprising the steps of: subjecting a whey solution to diafiltration treatment, removing water therefrom to produce whey powder; The method for reducing whey odor comprises repeating the diafiltration process until the whey powder contains butanoic acid at 240 ppb or less, hexanoic acid at 3000 ppb or less, octanoic acid at 3000 ppb or less, and 2-nonanone at 200 ppb or less.

Images