Granular composition containing milk-derived protein, method for preparing the same, and method for improving the dispersibility of a granular composition containing milk-derived protein

Abstract

The present invention aims to provide a granular composition containing a milk-derived protein that has good dispersibility in a solvent such as water and also suppresses discoloration over time, a method for preparing the same, and a method for improving the dispersibility of a granular composition containing a milk-derived protein. The present invention relates to a granular composition containing a milk-derived protein and hydroxypropylcellulose, etc.

Description

Technology Field

[0001] The present invention relates to a granular composition containing a milk-derived protein and a method for preparing the same. The present invention also relates to a method for improving the dispersibility of a granular composition containing a milk-derived protein, etc. Background Technology

[0002] Milk-derived proteins, such as whey protein, have high nutritional value, and milk-derived protein-containing powders are being developed for use in nutritional supplements. However, milk-derived protein-containing powders have poor dispersibility in water; when added to water, only the surface of the powder gets wet, and the water does not penetrate to the interior, forming lumps known as "lumps." Once formed, these lumps are difficult to disintegrate even when settled in water, making it difficult to disperse them. The higher the milk-derived protein content, the worse the dispersibility of the milk-derived protein-containing powder becomes.

[0003] In order to improve the dispersibility of powders with poor dispersibility, the powder is bound into granules by granulation. In addition, to improve dispersibility, hydrophilic emulsifiers are used, and Patent Document 1 describes whey protein-containing granules comprising a polyglycerin fatty acid ester having lauric acid with an HLB of 13 to 18 as a constituent fatty acid. In addition, Patent Document 1 describes using a thickening polysaccharide as a binder in the granulation of granules. Prior art literature

[0004] Patent Document 1: Japanese Patent No. 5095610 The problem to be solved

[0005] However, in fields such as food products and pharmaceuticals, discoloration over time can be a problem. It is also desired that discoloration over time be suppressed for granules containing milk-derived proteins. This is because, even if the change does not affect efficacy or flavor, there is a concern that it may cause concern regarding the quality of food products. Patent Document 1 does not examine how to suppress the discoloration over time of the granules.

[0006] The present invention aims to provide a granular composition containing a milk-derived protein that has good dispersibility in a solvent such as water and also suppresses discoloration over time, and a method for preparing the same. In addition, the present invention aims to provide a method for improving the dispersibility of a granular composition containing a milk-derived protein. means of solving the problem

[0007] As a result of diligent research to solve the above problem, the inventors discovered that the dispersibility and discoloration over time of a granular composition (granules) containing a milk-derived protein are improved by hydroxypropylcellulose. When the dispersibility of the milk-derived protein in water, etc. is improved, its solubility is also improved.

[0008] The present invention is not limited to the following, but includes the following: a granular composition containing milk-derived protein, a method for preparing a granular composition containing milk-derived protein, and a method for improving the dispersibility of a granular composition containing milk-derived protein.

[0009] [1] A granular composition containing milk-derived protein and hydroxypropylcellulose.

[0010] [2] A granular composition described in [1] having a milk-derived protein content of 30 to 80 weight%.

[0011] [3] A granular composition described in [1] or [2], wherein the milk-derived protein is whey protein.

[0012] [4] A granular composition described in any one of [1] to [3], wherein the hydroxypropylcellulose content is 1 to 5 weight%.

[0013] [5] A granular composition described in any one of [1] to [4] above, which is a granular beverage.

[0014] [6] A method for preparing a granular composition containing milk-derived protein, comprising the process of granulating a powder containing milk-derived protein using a hydroxypropylcellulose solution.

[0015] [7] The manufacturing method described in [6] above, wherein the milk-derived protein is whey protein.

[0016] [8] A method for improving the dispersibility of a granular composition containing a milk-derived protein, wherein a powder containing a milk-derived protein is granulated using a hydroxypropylcellulose solution in the preparation of a granular composition containing a milk-derived protein.

[0017] [9] Use of hydroxypropylcellulose to improve the dispersibility of granular compositions containing milk-derived proteins. Effects of the invention

[0018] According to the present invention, a granular composition containing a milk-derived protein that has good dispersibility in a solvent such as water and suppresses discoloration over time, and a method for preparing the same can be provided. In addition, according to the present invention, a method for improving the dispersibility of a granular composition containing a milk-derived protein can be provided. Specific details for implementing the invention

[0019] The granular composition containing milk-derived protein of the present invention (hereinafter also simply referred to as the granular composition) contains milk-derived protein and hydroxypropylcellulose.

[0020] By including hydroxypropylcellulose in a granular composition containing milk-derived protein, the dispersibility of the granular composition in solvents such as water is improved. For this reason, when the granular composition is added to water or the like, it becomes less likely to clump. If a large amount of emulsifier is used to improve the dispersibility of the granules, a bitter taste derived from the emulsifier may be imparted; however, since hydroxypropylcellulose itself has almost no flavor, dispersibility can be improved without damaging the flavor of the granular composition. In addition, by including hydroxypropylcellulose, discoloration of the granular composition over time can be suppressed.

[0021] Examples of milk-derived proteins include whey protein, casein, etc., and preferably whey protein. One type of milk-derived protein may be used, or two or more types may be used. Whey protein refers to the protein contained in whey, which is obtained by excluding casein and milk fat from milk, such as cow's milk. In one embodiment, milk-derived protein is preferred as the milk-derived protein.

[0022] The granular composition of the present invention preferably has a milk-derived protein content of 30% by weight or more, more preferably 35% by weight or more, even more preferably 50% by weight or more, and particularly preferably 60% by weight or more. Additionally, it is preferable that the content be 80% by weight or less, and more preferably 75% by weight or less. As described above, the granular composition of the present invention has good dispersibility even when containing a relatively large amount of milk-derived protein. In one embodiment, the granular composition preferably has a milk-derived protein content of 30% to 80% by weight, more preferably 35% to 80% by weight, even more preferably 35% to 75% by weight, even more preferably 50% to 75% by weight, and particularly preferably 60% to 75% by weight. The content of milk-derived protein can be measured, for example, by the combustion method.

[0023] Hydroxypropylcellulose is a cellulose derivative obtained by reacting propylene oxide with the hydroxyl groups of cellulose. Hydroxypropylcellulose is widely used as a food additive. The hydroxypropylcellulose used in the present invention is water-soluble. In terms of dispersibility, it is preferable that the hydroxypropylcellulose has a small molecular weight, preferably a weight average molecular weight of 20,000 to 150,000, more preferably 30,000 to 140,000, and even more preferably 35,000 to 100,000. The molecular weight of hydroxypropylcellulose can be easily measured by gel permeation chromatography (GPC).

[0024] In addition, the hydroxypropylcellulose used in the present invention is preferably low in viscosity, for example, the viscosity of an 8% by weight aqueous solution at 20°C is preferably 50 mPa·s or less, 1 to 30 mPa·s is more preferably, and 1 to 20 mPa·s is even more preferably.

[0025] For hydroxypropyl cellulose, commercially available products may be used, and those commercially available as food additives may be preferably used. Examples of hydroxypropyl cellulose commercially available as food additives include CELNY SSL (trade name, molecular weight 40,000), CELNY SL (trade name, molecular weight 100,000), and CELNY L (trade name, molecular weight 140,000) manufactured by Nippon Soda Co., Ltd. In the present invention, CELNY SSL is preferred.

[0026] From the perspective of dispersibility and discoloration inhibition of the granular composition, the content of hydroxypropylcellulose is preferably 1% by weight or more, and more preferably 2% by weight or more in the granular composition. Furthermore, if the hydroxypropylcellulose content is high, it may become difficult to manufacture the granular composition when granulating it. For example, the content of hydroxypropylcellulose is preferably 15% by weight or less in the granular composition, and more preferably 5% by weight or less. In one embodiment, the content of hydroxypropylcellulose is preferably 1 to 15% by weight in the granular composition, more preferably 1 to 5% by weight, and even more preferably 2 to 5% by weight. It is desirable that the content of hydroxypropylcellulose be within the above ranges because the dispersibility of the granular composition in solvents such as water is good, and discoloration of the granular composition over time is unlikely to occur. In addition, when manufacturing a granular composition by assembly using, for example, the latter method, it is desirable because it is difficult for manufacturability to decrease.

[0027] From the perspective of the dispersibility of the granular composition, the weight ratio of hydroxypropylcellulose to milk-derived protein in the granular composition (hydroxypropylcellulose / milk-derived protein) is preferably 0.01 or higher, more preferably 0.02 or higher, and also preferably 0.07 or lower, and more preferably 0.06 or lower. In one embodiment, the weight ratio of hydroxypropylcellulose to milk-derived protein in the granular composition (hydroxypropylcellulose / milk-derived protein) is preferably 0.01 to 0.07, more preferably 0.02 to 0.06.

[0028] The granular composition containing milk-derived protein of the present invention may include components other than milk-derived protein and hydroxypropylcellulose, depending on the use, etc. For example, it may contain components used in granular food products, etc. The granular composition may also contain additives used in food products or pharmaceuticals. Examples of such additives include excipients (dextrin, starch, etc.), thickeners, emulsifiers, sweeteners, flavorings, etc. The granular composition containing milk-derived protein may also contain minerals, vitamins, polyphenols, free amino acids, etc.

[0029] The granular composition of the present invention is used as an oral composition and can be suitably used in food products, etc. In one embodiment, the granular composition of the present invention can be consumed as a food product as is. In addition, a food product may be prepared by mixing the granular composition of the present invention.

[0030] In one embodiment of the present invention, the granular composition is suitably used as a granular beverage. A granular beverage is a granular beverage that is mixed with a drinking solvent such as water or milk to make a beverage. The granular composition of the present invention has good dispersibility in a solvent such as water and can be dispersed in a drinking solvent and consumed.

[0031] The granular composition of the present invention preferably has a volume-average particle diameter of 200 μm or more, more preferably 230 μm or more, even more preferably 250 μm or more, and also preferably 400 μm or less, and more preferably 300 μm or less. In one embodiment, the granular composition preferably has a volume-average particle diameter of 200 to 400 μm, more preferably 230 to 300 μm, and even more preferably 250 to 300 μm. The volume-average particle diameter can be determined by the laser diffraction and scattering method. More specifically, it can be measured by the method described in the examples.

[0032] The method for preparing the granular composition of the present invention is not particularly limited, but, for example, it can be prepared by granulating a powder containing a milk-derived protein using a hydroxypropylcellulose solution. According to this method, granules in which particles of the powder containing the milk-derived protein are bound through hydroxypropylcellulose can be obtained. Granules in which particles of the powder containing the milk-derived protein are bound through hydroxypropylcellulose are one of the preferred embodiments of the granular composition of the present invention.

[0033] One of the present invention is a method for preparing a granular composition containing milk-derived protein, comprising a process of granulating a powder containing milk-derived protein using a hydroxypropylcellulose solution. Hydroxypropylcellulose is suitably used as a binder. By performing granulation using hydroxypropylcellulose as a binder, a granular composition containing milk-derived protein with good dispersibility when added to a solvent such as water can be obtained. Furthermore, as shown in the examples, the granular composition containing milk-derived protein prepared by granulation using a hydroxypropylcellulose solution suppressed discoloration over time compared to a granular composition granulated using, for example, dextrin or thickening polysaccharides.

[0034] The granular composition containing milk-derived protein produced by the manufacturing method of the present invention is one of the preferred embodiments of the granular composition containing milk-derived protein of the present invention. The granular composition obtained by granulation may also be referred to as a granule.

[0035] Granulation can be performed by spraying a hydroxypropylcellulose solution onto a powder containing milk-derived protein. The method of granulating the powder containing milk-derived protein using a hydroxypropylcellulose solution is not particularly limited, and fluid bed granulation, electric granulation, etc., may be used. In the present invention, it is preferable to perform granulation by fluid bed granulation. Fluid bed granulation can be performed by fluidizing the powder raw material using a commonly used fluid bed granulation device and spraying the solution thereon. After granulation, it is preferable to dry the granules.

[0036] In one embodiment, the manufacturing method of the present invention preferably includes a process of fluid bed granulation by spraying a hydroxypropylcellulose solution onto a powder containing a milk-derived protein. It is preferable to perform fluid bed granulation by spraying a hydroxypropylcellulose solution because the hydroxypropylcellulose can be uniformly coated over the entire granule containing the milk-derived protein. Furthermore, performing fluid bed granulation makes it easier to produce granules with a uniform particle diameter and a smaller variation in particle size distribution compared to, for example, granulation by the electric fluid bed method. Additionally, the granules obtained by fluid bed granulation have pores, so they are easily dispersed by water or the like. For this reason, by performing fluid bed granulation, a granular composition with better dispersibility can be produced.

[0037] The powder containing milk-derived protein used for granulation (powder composition) may include components other than milk-derived protein, and may include, for example, components or additives (excipients, etc.) used in the aforementioned granular food products. The powder containing milk-derived protein can be manufactured by mixing additives, other components, etc., with the milk-derived protein or powder raw material containing it, as desired. The manufacturing method of the present invention may include a process for preparing a powder containing milk-derived protein.

[0038] In the manufacturing method of the present invention, a preferred embodiment of the milk-derived protein is the same as that in the granular composition containing milk-derived protein of the present invention described above, and whey protein is preferred.

[0039] Examples of powder raw materials containing whey protein include whey protein concentrate (WPC) (protein content of about 80% by weight) and whey protein isolate (WPI) (protein content of 90% by weight or more). For powder raw materials containing milk-derived protein, commercially available products may be used. For example, as an example of a commercially available powder raw material containing whey protein, Lactocrystal plus (product name, Nippon Shinyaku Co., Ltd.) may be used.

[0040] The milk-derived protein content in the powder containing the milk-derived protein used for granulation is preferably 30% by weight or more, more preferably 35% by weight or more, even more preferably 50% by weight or more, and particularly preferably 60% by weight or more. The milk-derived protein content in the powder is preferably 85% by weight or less, and more preferably 80% by weight or less. In one embodiment, the milk-derived protein content in the powder is preferably 30% to 85% by weight, more preferably 35% to 80% by weight, even more preferably 50% to 80% by weight, and particularly preferably 60% to 80% by weight. By granulating the powder containing a relatively large amount of milk-derived protein using a hydroxypropylcellulose solution, a granular composition containing milk-derived protein with a relatively large amount of milk-derived protein and good dispersibility can be obtained. Furthermore, by using hydroxypropylcellulose, a granular composition containing milk-derived protein with suppressed discoloration over time can be obtained.

[0041] Hydroxypropylcellulose and its preferred embodiments are the same as those in the granular composition of the present invention described above. A hydroxypropylcellulose solution is a solution in which hydroxypropylcellulose is dissolved in a solvent. The manufacturing method of the present invention may include a step of preparing a hydroxypropylcellulose solution. A hydroxypropylcellulose solution can be prepared by dissolving hydroxypropylcellulose in a solvent. The solvent may be water, ethanol, etc., and is preferably water. The hydroxypropylcellulose solution is preferably an aqueous solution of hydroxypropylcellulose. By granulating using an aqueous solution of hydroxypropylcellulose, a granular composition containing milk-derived protein with suppressed discoloration over time can be obtained.

[0042] The hydroxypropylcellulose solution preferably has a hydroxypropylcellulose concentration of 2% by weight or more, more preferably 5% by weight or more, and also preferably 15% by weight or less, and more preferably 10% by weight or less, in order to make the solution easy to spray. In one embodiment, the concentration of hydroxypropylcellulose in the hydroxypropylcellulose solution is preferably 2 to 15% by weight, more preferably 5 to 10% by weight.

[0043] It is preferable to use hydroxypropylcellulose in such a way that the content of hydroxypropylcellulose in the resulting milk-derived protein-containing granular composition is preferably 1 to 15 weight%, more preferably 1 to 5 weight%, and even more preferably 2 to 5 weight%.

[0044] In the manufacturing method of the present invention, the amount of hydroxypropylcellulose used is preferably such that the weight ratio of hydroxypropylcellulose to milk-derived protein (hydroxypropylcellulose / milk-derived protein) is 0.01 or higher, more preferably 0.02 or higher, and also preferably 0.07 or lower, and more preferably 0.06 or lower. In one embodiment, the amount of hydroxypropylcellulose used is preferably such that the weight ratio of hydroxypropylcellulose to milk-derived protein (hydroxypropylcellulose / milk-derived protein) is 0.01 to 0.07, more preferably 0.02 to 0.06.

[0045] The assembly conditions can be appropriately adjusted, provided that the particles of the powder containing milk-derived protein are bound through hydroxypropylcellulose, assembled, and dried.

[0046] Hydroxypropylcellulose is useful for improving the dispersibility of milk-derived proteins.

[0047] The present invention also includes a method for improving the dispersibility of a granular composition containing a milk-derived protein, wherein, in the preparation of a granular composition containing a milk-derived protein, a powder containing a milk-derived protein is granulated using a hydroxypropylcellulose solution. The present invention also includes the use of hydroxypropylcellulose to improve the dispersibility of a granular composition containing a milk-derived protein. The milk-derived protein, hydroxypropylcellulose, and preferred embodiments thereof are the same as those in the case of the granular composition containing a milk-derived protein of the present invention and the method of preparation of the present invention described above.

[0048] A method comprising the process of granulating a powder containing a milk-derived protein using a hydroxypropylcellulose solution in the preparation of a granular composition containing a milk-derived protein can also be used as a method to suppress discoloration of the granular composition containing the milk-derived protein. The present invention also includes the use of hydroxypropylcellulose to suppress discoloration of the granular composition containing a milk-derived protein.

[0049] Examples

[0050] The following describes embodiments that explain the present invention in more detail. Furthermore, the present invention is not limited to these embodiments.

[0051] The raw materials used in the examples and comparative examples are shown below.

[0052] Whey Protein Powder: Manufactured by Nippon Shinyaku Co., Ltd., Lactocrystal Plus (Product Name) (Protein content 91% by weight)

[0053] Hydroxypropylcellulose (HPC): Manufactured by Nippon Soda Co., Ltd., Cellni SSL (trade name), molecular weight 40,000

[0054] Guar Gum: Manufactured by Taiyo Kagaku Co., Ltd., Neosoft G (product name)

[0055] Dextrin: Manufactured by Sanwa Denpun Kogyo Co., Ltd., Sandeq #70 (product name)

[0056] Thickening polysaccharide: Manufactured by San-Eigen F.F.I., Inc., SanSupport S-4 (product name)

[0057] The volume average particle diameter of the granules and raw materials was measured by the following method.

[0058] 3 g of granular composition (or whey protein powder) was placed in a sample tray, and the volume average particle diameter was analyzed by laser diffraction and scattering using Microtrac MT3300EX II (Microtrac Bell Co., Ltd.).

[0059] The volume average particle diameter of whey protein powder (product name Lactocrystal plus) was 153.8 μm.

[0060] <Example 1>

[0061] A granular composition containing whey protein (hereinafter also referred to as protein-containing granules) was prepared using the formulation shown in Table 1.

[0062] Specifically, a mixed powder (294 g) comprising 240 g of whey protein powder and 54 g of dextrin was granulated using a fluid bed granulator (FD-LAB-1, manufactured by Powderc Co., Ltd.) with an 8 wt% aqueous solution of HPC as the spray solution. The mixed powder was fed into the granulator and mixed for 3 minutes, after which the mixture was granulated for 10 to 20 minutes while spraying the spray solution (75 g) at a rate of 6.5 to 7.0 mL / min (Product temperature: 35℃ to 40℃, Supply air temperature: 60 to 70℃). After drying for 4 minutes in the same apparatus, the granules were removed to obtain protein-containing granules.

[0063] When the HPC concentration was 8 wt%, the viscosity (at 20°C) of the HPC aqueous solution was 15 mPa·s. The viscosity (at 20°C) of the HPC aqueous solution was measured by the following method. 100 mL of the HPC aqueous solution was placed in a 200 mL beaker, and the viscosity was measured using a VISCOMETER (Toki Sangyo Co., Ltd.) at a rotation speed of 30 rpm.

[0064] <Example 2>

[0065] A granular composition containing whey protein was obtained in the same manner as in Example 1, except that a mixed powder (294 g) comprising 120 g of whey protein powder and 174 g of dextrin was used as the mixed powder.

[0066] <Comparative Example 1>

[0067] A granular composition containing whey protein was prepared in the same manner as in Example 1, except that the formulation of the raw materials was as shown in Table 1. Specifically, a mixed powder comprising 240 g of whey protein powder and 60 g of dextrin was used as the mixed powder, and protein-containing granules were obtained in the same manner as in Example 1, except that water was used as the spray solution.

[0068] <Comparative Examples 2–4>

[0069] A granular composition containing whey protein was prepared in the same manner as in Example 1, except that the formulation of the raw materials was as shown in Table 1. Specifically, in Comparative Example 2, a 0.3 wt% aqueous solution of guar gum was used in the spray solution. In Comparative Example 3, a 27 wt% aqueous solution of dextrin was used in the spray solution. In Comparative Example 4, a 0.1 wt% aqueous solution of a thickening polysaccharide was used in the spray solution. Except for the above, protein-containing granules of Comparative Examples 2 to 4 were obtained in the same manner as in Example 1.

[0070] Table 1 shows the mixing ratios of the protein-containing granules prepared in Examples 1 to 2 and Comparative Examples 1 to 4. The volume-average particle diameter of the protein-containing granules prepared in Examples 1 to 2 was 251.7 μm. The volume-average particle diameter of the protein-containing granules prepared in Comparative Example 3 was 185.9 μm.

[0071] The protein content in the granules of Table 1 is the content of whey protein (weight%) in the obtained protein-containing granules. HPC / protein in the table is the weight ratio of hydroxypropylcellulose to whey protein in the protein-containing granules (hydroxypropylcellulose / whey protein).

[0072] The dispersibility and stability of protein-containing granules were evaluated by the following methods.

[0073] [Dispersion Assessment]

[0074] 5.8 g of protein-containing granules were added to 80 mL of room temperature water in a 200 mL beaker, stirred by hand with a measuring spoon at a stirring speed of about 200 rpm, and the amount of dissolved residue on the liquid surface and bottom surface was checked every 10 seconds of stirring time, and the dispersibility of the granules was evaluated according to the following criteria (1 to 5 points).

[0075] (Evaluation criteria for dispersion)

[0076] 5: With stirring for 10 seconds, there is almost no dissolved residue on the liquid surface and bottom surface.

[0077] 4: With stirring for 30 seconds, there is almost no dissolved residue on the liquid surface and bottom surface.

[0078] 3: With stirring for 60 seconds, there is almost no dissolved residue on the liquid surface and bottom surface.

[0079] 2: With stirring for 60 seconds, there is dissolved residue on the liquid surface and the bottom surface.

[0080] 1: With stirring for 60 seconds, there is a large amount of dissolved residue on the liquid surface and bottom surface.

[0081] [Stability Assessment]

[0082] 2 g of protein-containing granules obtained in Examples 1-2 and Comparative Examples 1-4 were placed in a plastic petri dish and stored at 40°C and 75% RH for 4 days (storage test). Before and after storage, the Lab values ​​(i.e., values ​​of L, a, and b) of each sample were measured using a spectrophotometer (SE7700 manufactured by Nippon Tenshoku Kogyo Co., Ltd.).

[0083] The difference (ΔE) of the Lab values ​​was calculated using the following formula. L1, L2, a1, a2, b1, and b2 in the formula are as follows.

[0084] L value before storage test: L1, L value after storage test: L2

[0085] Value of a before storage test: a1, Value of a after storage test: a2

[0086] b-value before storage test: b1, b-value after storage test: b2

[0087] ΔE=((L2-L1) 2 +(a2-a1) 2 +(b2-b1) 2 ) 1 / 2

[0088] The evaluation results of dispersibility and stability are shown in Table 1. The results of the stability evaluation were expressed as color difference (ΔE value). It is stated that when the color difference is 1.2 and two colors are placed side by side for evaluation, most people can easily recognize the color difference. For this reason, if the color difference before and after the storage test is less than 1.2, it was evaluated that there is little change in color due to storage.

[0089] Based on the evaluation of dispersion and stability, a comprehensive evaluation was conducted according to the following criteria.

[0090] ○: Dispersibility is 4 points or higher, and in the stability evaluation, the ΔE value is 0 or higher and less than 1.2

[0091] ×: Dispersibility less than 4 points and / or ΔE value of 1.2 or higher in stability evaluation

[0092]

[0093] In evaluating dispersibility, in Comparative Example 1, a large amount of dissolved residue was observed on the liquid surface and bottom surface after stirring for 60 seconds. In Comparative Example 2 using guar gum, there was dissolved residue on the liquid surface and bottom surface after stirring for 30 seconds, but there was almost no dissolved residue on the liquid surface and bottom surface after stirring for 60 seconds. The same trend was observed in Comparative Example 4 using a thickening polysaccharide. In Examples 1 and 2 using HPC and Comparative Example 3 using dextrin, no dissolved residue was observed on the liquid surface and bottom surface after stirring for 30 seconds, and good dispersibility was shown.

[0094] Meanwhile, regarding the evaluation of stability, in Comparative Example 3, a difference in color tone was observed when comparing the results before and after the accelerated test (the storage test mentioned above) with visual inspection and color difference measurements using the colorimeter mentioned above. The same trend was observed in Comparative Examples 2 and 4. On the other hand, in Examples 1 and 2 assembled with HPC solution, almost no change in color tone was observed after the storage test.

[0095] From the above, it was found that by incorporating HPC, the dispersibility of the granular composition containing milk-derived protein is improved, and discoloration over time is suppressed, thereby improving stability.

[0096] <Example 3>

[0097] Aqueous HPC solutions were prepared by changing the concentration of HPC (HPC 6 wt%, 10 wt%, or 16 wt%), and the viscosity was measured in the same manner as in Example 1. The viscosity (at 20°C) was 8 mPa·s for the 6 wt% HPC aqueous solution, 25 mPa·s for the 10 wt% HPC aqueous solution, and 101.5 mPa·s for the 16 wt% HPC aqueous solution.

[0098] A granular composition containing whey protein was prepared by granulation in the same manner as in Example 1, except that the HPC aqueous solution prepared above was used as the spray solution. When aqueous solutions with HPC concentrations of 5 wt% and 10 wt% were used as the spray solution, a granular composition containing whey protein could be prepared in the same manner as in Example 1. The HPC 16 wt% solution was difficult to spray.

Claims

Claim 1 A granular composition containing milk-derived protein, wherein the granular composition contains hydroxypropylcellulose, the content of the milk-derived protein is 30 to 80 weight% of the granular composition, the weight ratio of the hydroxypropylcellulose to the milk-derived protein is 0.01 to 0.07, and the granular composition is a granular beverage. Claim 2 A granular composition containing a milk-derived protein according to claim 1, wherein the milk-derived protein is a whey protein. Claim 3 A granular composition containing milk-derived protein, wherein the content of the hydroxypropylcellulose is 1 to 5 weight% in accordance with claim 1 or 2. Claim 4 A method for preparing a granular composition containing milk-derived protein, comprising a process of granulating a powder containing milk-derived protein using a hydroxypropylcellulose solution, wherein the granular composition is a granular beverage, the content of the milk-derived protein in the granular composition is 30 to 80 weight%, and the weight ratio of the hydroxypropylcellulose to the milk-derived protein is 0.01 to 0.

07. Claim 5 A method for preparing a granular composition containing a milk-derived protein according to claim 4, wherein the milk-derived protein is a whey protein. Claim 6 A method for improving the dispersibility of a granular composition containing a milk-derived protein, wherein, in the preparation of a granular composition containing a milk-derived protein, a powder containing a milk-derived protein is granulated using a hydroxypropylcellulose solution, wherein the content of the milk-derived protein in the granular composition is 30 to 80 weight% and the weight ratio of the hydroxypropylcellulose to the milk-derived protein is 0.01 to 0.

07. Claim 7 delete Claim 8 delete Claim 9 delete

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