Food 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 a food composition 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 a high-quality protein source with an excellent amino acid score and rapid absorption rate, so active intake is recommended. For example, Patent Document 1 discloses a high-protein powdered nutritional composition containing whey protein that can be easily dissolved in water and becomes transparent, intended for consumption by malnourished elderly people, etc. Patent Document 2 also discloses an acidic whey protein-containing beverage with a refreshing and clean flavor.

[0003] Foods containing high concentrations of whey protein are excellent in terms of protein intake. However, whey protein has a distinctive unpleasant taste (see Patent Document 1). Furthermore, emulsifiers are generally used in combination with whey protein to improve its solubility (see Patent Document 2). However, adding an emulsifier to a food product can cause the unpleasant taste of the emulsifier. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2009-242308 [Patent Document 2] Japanese 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 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 extensive 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: a food composition having a mass ratio of component (B) to component (C) [(B) / (C)] of 9 or more; 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 1. A food composition comprising: [Effects 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 emulsifiers are suppressed. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention relates to a food composition containing (A) whey protein, (B) milk lipid, and (C) an emulsifier, wherein the mass ratio of component (B) to component (C) [(B) / (C)] is at least 9. By having the above-described 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 various factors are involved in the flavor of a food composition, but it is believed that the component (B) milk lipid and component (C) emulsifier in the food composition create a surface condition that makes it difficult for component (A) whey protein to come into contact with the tongue or oral cavity when ingested, thereby suppressing the unpleasant taste unique to component (A) whey protein. Furthermore, it is believed that the presence of component (B) milk lipid and component (C) emulsifier in an appropriate ratio causes components (A), (B), and (C) to interact with each other, thereby suppressing the unpleasant taste unique to component (A) whey protein, while creating a surface condition that makes it difficult to suppress the unpleasant taste of 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. As used herein, the solid food composition is not particularly limited in shape as long as it is solid at room temperature (20°C ± 15°C), and can be in various forms such as powder (powder, granules), tablets, rods, plates, or blocks. When the food composition of the present invention is a solid food composition, its size can be appropriately selected depending on the form of the food composition. The solid content of a solid food composition is usually 95% by mass or more, preferably 97% by mass or more. The upper limit of this solid content is not particularly limited, and may be 100% by mass. Here, the term "solid content" as used herein refers to the mass of the residue remaining after 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 not only general foods but also foods that can be labeled with functionality (such as foods for specified health uses and foods with functional claims).

[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's milk, and soy milk. Of these, cow's milk is preferred because it is widely consumed, inexpensive, imparts a good milk flavor, and suppresses the unpleasant taste that is characteristic of 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, buttermilk powder, etc. Among these, purified whey protein (WPI) and concentrated whey protein (WPC) are preferred because they allow for efficient intake of whey protein. As the whey protein raw material, commercially available products can be used.

[0012] The content of (A) whey protein in the whey protein raw material is not particularly limited, but is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more, 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, 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] The content of whey protein (A) in the solid food composition of the present invention is 50% to 82% by mass, but is preferably 55% by mass or more, more preferably 60% by mass or more, from the viewpoint of efficient intake of whey protein, 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, from the viewpoint of eliminating the unpleasant taste specific to whey protein and imparting a pleasant milk flavor.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 a commonly known analytical method suited to the conditions of the measurement sample. 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 precipitates 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, milk lipids are lipids isolated from milk, for example, by ether extraction, acid hydrolysis, chloroform-methanol extraction, or the Roese-Gottlieb method. Examples of milk raw materials 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 is widely consumed, 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 acids constituting the (B) milk lipid are preferably saturated or unsaturated straight-chain fatty acids. The number of carbon atoms in the straight-chain fatty acids is preferably 4 to 24, more preferably 4 to 18, from the viewpoint of imparting a desirable flavor characteristic of milk lipids. 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 (B) milk lipid preferably comprises a myristic acid content of 5% by mass or more and 15% by mass or less, a palmitic acid content of 20% by mass or more and 40% by mass or less, a stearic acid content of 5% by mass or more and 15% by mass or less, and an oleic acid content of 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, still more preferably 7% by mass or more, and even more preferably 8% by mass or more, from the viewpoint of suppressing the unpleasant taste inherent to whey protein and the unpleasant taste derived from the emulsifier, 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 even more preferably 16% by mass or less, from the viewpoint of suppressing the unpleasant taste derived from the emulsifier. The content of (B) milk lipid in the solid food composition of the present invention is preferably 5 to 50% by mass, more preferably 5 to 40% by mass, even more preferably 5.7 to 40% by mass, still more preferably 5.7 to 30% by mass, still more preferably 6 to 20% by mass, still more preferably 7 to 17% by mass, and even more preferably 8 to 16% by mass. The content of component (B) can be measured by a commonly known analytical method suited to the conditions of the sample to be measured. Specific examples include the methods described in the Examples below. The content of (B) milk lipids includes those derived from other raw materials, such as component (A) and optional additives.

[0016] In the solid food composition of the present invention, the 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, and even more preferably 5.5 or less, from the viewpoint of suppressing the unpleasant taste inherent 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 (C) an emulsifier. 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 hydrolyzed lecithin. Among these, from the viewpoint of improving the solubility of whey protein, one or more emulsifiers 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 esters are esters of polyglycerol and fatty acids. From the viewpoint of improving the solubility of whey proteins, the average degree of polymerization of glycerol in the 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 the hydroxyl value (OHV) and the theoretical value, the degree of polymerization n and molecular weight (MW) are calculated using the following formula: MW=74n+18 OHV=56110(n+2) / MW The hydroxyl value can be measured by the acetic anhydride-pyridine method or the phthalic anhydride-pyridine method. 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 acids constituting the emulsifier are preferably saturated or unsaturated fatty acids having 8 to 22 carbon atoms, more preferably saturated or unsaturated fatty acids having 12 to 18 carbon atoms, and even more preferably saturated or unsaturated fatty acids having 12 to 14 carbon atoms or unsaturated fatty acids having 18 carbon atoms, from the viewpoint of improving the solubility of whey protein.

[0019] HLB stands for Hydrophilic Lipophilic Balance, and is a value that indicates the balance between the 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. Furthermore, from the viewpoint of uniformly dispersing milk lipids in water, the HLB is preferably 20 or less, more preferably 17 or less. The HLB can be calculated using the Griffin equation. When two or more emulsifiers are used in combination, the HLB of the emulsifiers is calculated by averaging the HLB values of the individual emulsifiers based on their blending ratios.

[0020] The content of emulsifier (C) in the solid food composition of the present invention can be appropriately selected so long as the mass ratio [(B) / (C)] falls within the range described below, but from the viewpoint of suppressing unpleasant tastes derived from the emulsifier, it is preferably 2% by mass or less, more preferably 1.5% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0.75% by mass or less, and from the viewpoint of whey protein solubility, it 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. The content of emulsifier (C) in the solid food composition of the present invention is preferably 0.01 to 2% by mass, more preferably 0.1 to 1.5% by mass, even more preferably 0.2 to 1.0% by mass, and even more preferably 0.3 to 0.75% by mass. The content of component (C) can be measured by any commonly known analytical method suited to the conditions 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: Glycerin fatty acid esters: Gas chromatography (following "Analysis of Food Additives in Food (2nd Edition)" pp. 387-389) Glycerin fatty acid esters in foods are quantified as monoglycerides by gas chromatography, which measures the monoglycerides, the main components, as trimethylsilyl derivatives. Sorbitan fatty acid esters: Gas chromatography (following "Analysis of Food Additives in Food (2nd Edition)" pp. 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 quantified as sorbitan mono-fatty acid esters by gas chromatography. Polysorbate: Thin-layer chromatography (in accordance with Appendix 3 of the revised "Method for Analyzing Food Additives in Foods" (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 on an alumina column and a silica gel solid-phase extraction column, and then qualitatively analyzed 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 "Analysis of Food Additives in Food 2000 (2nd Edition)" pp. 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 colorimetry.

[0021] In the solid food composition of the present invention, the mass ratio of component (B) to component (C) [(B) / (C)] is at least 9. In a food composition containing whey protein and an emulsifier, by incorporating a specific amount of milk lipid (B) relative to emulsifier (C), the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier can be suppressed. The 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 whey protein solubility, and is also 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, from the viewpoint of suppressing the unpleasant taste derived from the emulsifier. 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] Furthermore, in the solid food composition of the present invention, the 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 whey protein solubility, 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. The 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, 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, synthetic sweeteners), fruit juice, vegetable juice, amino acids, proteins, dairy products, oils and fats, extracts, acidulants, flavorings, colorings, preservatives, etc. 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 as needed. 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, hydrogenated 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), fillers, surfactants, dispersants, buffers, coating agents, diluents, etc.

[0025] The solid food composition of the present invention can be produced by conventional methods, and any suitable method can be employed. For example, it can be produced by mixing components (A) to (C) and, if necessary, a carrier and / or additives. The order in which the components are mixed is not particularly limited, and they may be added in any order or simultaneously. Suitable mixing methods, such as stirring and shaking, can be employed, and a mixing device can also be used. The mixing method of the mixing device may be either a rotating container type or a fixed container type. Examples of rotating container types that can be used include horizontal cylindrical, V-type, double-cone, and cubic types. Examples of fixed container types that can be used include ribbon, screw, conical screw, paddle, fluidized bed, and Phillips blenders. Alternatively, granules may be prepared by a known granulation method. Examples of the granulation method include spray granulation, fluidized bed granulation, compression granulation, tumbling granulation, stirring granulation, extrusion granulation, and powder coating granulation. Granulation conditions can be appropriately selected depending on the granulation method. Among these, fluidized bed granulation is preferred from the viewpoints of high granule uniformity 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, wherein the mass ratio of component (B) to component (C) [(B) / (C)] is 9 or greater, and the food composition contains 50% to 82% by mass of (A) whey protein relative to the solid content, and 5% to 40% by mass of (B) milk lipid relative to the solid content. The (A) whey protein, (B) milk lipid, and (C) emulsifier are as described above. By having the above-described 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 food composition of the present invention is based on the discovery that, when it contains components (A), (B), and (C) in predetermined amounts relative to the solid content, it is possible to similarly suppress the unpleasant taste specific to whey protein and the unpleasant taste derived from emulsifiers, 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 (drink), there are no particular limitations as long as it can be consumed as is, and it may be in the form of a liquid such as an RTD (Ready to Drink) that is not diluted, a drink or slurry obtained by diluting powder for an instant drink with water, or a semi-solid form such as jelly. In the case of a semi-solid form, it is sufficient that the drink can be sucked through a spout or straw attached to the container, and the solid concentration is not particularly limited and can be selected appropriately.

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

[0030] In the food composition of the present invention, the content of (A) whey protein relative to the solid content is 50% to 82% by mass, but is preferably 55% by mass or more, more preferably 60% by mass or more, from the viewpoint of efficient intake of whey protein, 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, from the viewpoint of eliminating the unpleasant taste specific to whey protein and imparting a pleasant milk flavor.The content of (A) whey protein relative to the solid content of 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% to 40% by mass, but from the viewpoint of suppressing the unpleasant taste specific to whey protein and unpleasant tastes derived from emulsifiers, 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 tastes derived from emulsifiers, 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] The content of emulsifier (C) relative to the solid content in the food composition of the present invention can be appropriately selected as long as the mass ratio [(B) / (C)] falls within the range described below, but from the viewpoint of suppressing unpleasant flavors derived from the emulsifier, it is preferably 2% by mass or less, more preferably 1.5% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0.75% by mass or less. From the viewpoint of whey protein solubility, it 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. The content of emulsifier (C) relative to the solid content in the food composition of the present invention is preferably 0.01 to 2% by mass, more preferably 0.1 to 1.5% by mass, even more preferably 0.2 to 1.0% by mass, and even more preferably 0.3 to 0.75% by mass.

[0034] In the food composition of the present invention, the mass ratio of component (B) to component (C) [(B) / (C)] is at least 9. In a food composition containing whey protein and an emulsifier, by incorporating a specific amount of milk lipid (B) relative to emulsifier (C), the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier can be suppressed. The 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 whey protein solubility, and is also 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, from the viewpoint of suppressing the unpleasant taste derived from the emulsifier. 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, even more preferably 105 to 160, and still more preferably 130 to 150, from the viewpoints of suppressing unpleasant tastes derived from emulsifiers 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 suppressing the occurrence of lumps and lumps, 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] In relation 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), concentrated milk protein (MPC), purified milk protein (MPI), skim milk powder, whole milk powder, cream powder, butter powder, buttermilk powder, or buttermilk powder, and the whey protein raw material is <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> 10. The solid food composition according to claim 1, wherein the solid food composition is a food product. <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, still more preferably 16% by mass or less. <1> ~ <5> 10. The solid food composition according to claim 1, wherein the solid food composition is a food product. <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> 10. The solid food composition according to claim 1, wherein the solid food composition is a food product. <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> 10. The solid food composition according to claim 1, wherein the solid food composition is a food product. <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> 10. The solid food composition according to claim 1, wherein the solid food composition is a food product. <10> The HLB 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> 10. The solid food composition according to claim 1, wherein the solid food composition is a food product. <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 still more preferably 0.3% by mass or more. <1> ~ <10> 10. The solid food composition according to claim 1, wherein the solid food composition is a food product. <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> 10. The solid food composition according to claim 1, wherein the solid food composition is a food product. <13> 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, 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> 10. The solid food composition according to claim 1, wherein the solid food composition is a food product. <14> The mass ratio of the content 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> 10. The solid food composition according to claim 1, wherein the solid food composition is a food product. <15> The mass ratio of the content 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, even more preferably 200 or less, still more preferably 160 or less, still more preferably 150 or less. <1> ~ <14> 10. The solid food composition according to claim 1, wherein the solid food composition is a food product. <16> The mass ratio of the content 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, even more preferably 105 to 160, and still more preferably 130 to 150. <1> ~ <14> 10. The solid food composition according to claim 1, wherein the solid food composition is a food product. <17> The mass ratio of the content 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, and still more preferably 40 or less. <1> ~ <16> 10. The solid food composition according to claim 1, wherein the solid food composition is a food product. <18> The mass ratio of the content 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 still more preferably 25 to 40. <1> ~ <16> 10. The solid food composition according to claim 1, wherein the solid food composition is a food product. <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 mass ratio of the content of component (A) to the content of component (B) [(A) / (B)] is 1.5 or more and 12 or less, A solid food composition, wherein the mass ratio of the content of component (B) to the content of 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: a food composition having a mass ratio of component (B) to component (C) [(B) / (C)] of 9 or more; 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 1. 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, and still more preferably 16% by mass or less. <21> ~ <23> The food composition according to any one of the preceding claims. <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> The food composition according to any one of the preceding claims. <26> A solid food composition, <21> ~ <25> The food composition according to any one of the preceding claims. <27> The solid food composition is in the form of powder, granules, tablets, bars, plates or blocks. <1> ~ <20> , <26> 10. The solid food composition according to claim 1, wherein the solid food composition is a food product. <28> Contains lactose, starch, modified starch or dextrin as an excipient, <1> ~ <20> , <26> , <27> 10. The solid food composition according to claim 1, wherein the solid food composition is a food product. <29> A liquid food composition, <21> ~ <25> The food composition according to any one of the preceding claims. <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. [Example]

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

[0044] (2) Analysis of milk lipid content The amount of milk lipids was determined by acid hydrolysis. 1 g of the sample was weighed 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 removed and washed with water. The solvent was distilled off, and the sample was dried and then weighed to determine the amount of lipids.

[0045] (3) Measurement of moisture content The moisture content was determined by the 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 determined 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 (a sample was ashed at 550°C and weighed).

[0047] [Raw materials] The raw materials used in this example are listed below. Whey protein ingredient (WPI): WPI895 (Fonterra) Whey protein ingredient (WPC): WPC472 (Fonterra) Cream Powder: Heavy Cream Powder (Hoosier Hill Farms) Lactose: Lactose (Shizen Kenko Co., Ltd.) Emulsifier (Polyglycerin oleate): Ryoto Polyglycerol O-15D (Mitsubishi Chemical), HLB13 Emulsifier (Polyglycerol laurate): Ryoto Polyglycerol L-7D (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: water 5.9g / 100g, protein: 93.8g / 100g, fat 0.5g / 100g, carbohydrates 0g / 100g. The composition of the whey protein concentrate (WPC) was 4.6g / 100g moisture, 78.09g / 100g protein, 5.25g / 100g fat, and 6.6g / 100g carbohydrates. The composition of the cream powder was water 1.3g / 100g, protein 8.2g / 100g, fat 72.5g / 100g, carbohydrate 12.9g / 100g, and the composition of lactose was water 5g / 100g, protein 0g / 100g, fat 0g / 100g, carbohydrate 95g / 100g.

[0048] Examples 1 to 10 and Comparative Example 1 A mixed powder was obtained by mixing the raw materials, excluding the emulsifier, in the composition shown in Table 1. To 7.5 g of the obtained mixed powder, an emulsifier solution, which had been dissolved in ion-exchanged water in advance, was added so that the amount of emulsifier relative to the mixed powder would be 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 dissolved, and a solution for evaluation was obtained. The resulting 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 to the nearest tenth) of the scores given by each expert panel.

[0049] [Sensory evaluation] The unpleasant taste derived from whey protein was evaluated based on whether or not the unpleasant taste was felt when ingested. The unpleasant taste felt in a solution in which only whey protein ingredient (WPI) or whey protein ingredient (WPC) was dissolved in ion-exchanged water at a concentration of 15% by mass was scored as "1," and the unpleasant taste felt in other samples in which no unpleasant taste derived from whey protein was felt at all was scored as "5." A relative ranking was given on a 5-point scale between "1" and "5." [Unpleasant taste derived from whey protein] 5: No unpleasant taste at all 4: Slightly unpleasant taste 3: I feel a slight unpleasant taste, but it doesn't bother me 2: Strong unpleasant taste 1: Very strong unpleasant taste (15% whey protein by mass ingredient is 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 to 5 and Comparative Examples 1 and 2) was scored as "1," and the unpleasant taste felt in the other samples when no unpleasant taste of the emulsifier was felt at all was scored as "5." The samples were ranked relative to each other 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 a slight 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 the following Tables 1 to 5, the values for the emulsifiers were calculated from the component composition values of each blended raw material other than the emulsifiers.

[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. A 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 a 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 charged into a fluidized bed granulator (FLOW COATER FL-LABO manufactured by Freund Corporation, the same applies hereinafter) so that the final weight was 298.5 g. The emulsifier (polyglycerol oleate ester) was completely dissolved in ion-exchanged water, and a 1.5 mass % aqueous solution of the emulsifier (polyglycerol oleate ester) was added to the fluidized bed granulator at an intake air temperature of 80°C and an intake air volume of 0.25 m3. 3 / min, spray speed 5mL / min, spray volume 100g, air volume 0.25m 3 The mixture was dried at 1000 kJ / min for 10 minutes and then sieved through a sieve with 1 mm openings to prepare Granule 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 placed in a fluidized bed granulator (FLOW COATER FL-LABO manufactured by Freund Corporation, the same applies hereinafter). The emulsifier (polyglycerol oleate ester) was completely dissolved in ion-exchanged water, and a 6.46 mass% aqueous solution of the emulsifier (polyglycerol oleate ester) was added to a fluidized bed granulator with an intake air 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 1000 W / min for 10 minutes and sieved through a sieve with 1 mm openings to prepare granulated product 2. The whey protein raw material content of granulated product 2 was 97.42% by mass, and the emulsifier (polyglycerol oleate) content was 2.58% by mass. Next, granulated product 2, additional whey protein ingredient (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 to the nearest tenth) of the scores given by each expert panel.

[0058] [Sensory evaluation] The unpleasant taste derived from whey protein was evaluated 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 given a rating of "1," and the other samples were given a rating of "5" if no unpleasant taste derived from whey protein was felt at all. The samples were ranked relative to each other on a 5-point scale from "1" to "5." [Unpleasant taste derived from whey protein] 5: No unpleasant taste at all 4: Slightly unpleasant taste 3: I feel a slight 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 perceived 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 perceived at all. The samples were ranked relative to each other 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 a slight 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 obtained mixed powders so that the aqueous solutions became 5 mass %, 15 mass %, and 30 mass % solutions, respectively. The mixture was stirred with a stirrer until the powders were dissolved, and solutions for evaluation were obtained. A sensory evaluation was carried out for each evaluation solution. The sensory evaluation was carried out in the same manner as in Example 1. The results are also shown in Table 5.

[0063] [Table 5]

[0064] Tables 1 to 5 show that by incorporating milk lipids and using a specific ratio of milk 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 wherein the mass ratio of the content of component (B) to the content of component (C) [(B) / (C)] is 14 or more and 200 or less.

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 component (C) is one or more 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, 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, 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 1. A food composition comprising:

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