Food product composition

Abstract

Provided is a food product composition in which the unpleasant taste peculiar to whey protein and the unpleasant taste derived from an emulsifier are suppressed.　The food product composition, which is solid, contains components (A), (B), and (C): (A) is 50 to 82 mass% of whey protein; (B) is milk lipids; and (C) is an emulsifier. The content mass ratio [(B) / (C)] of component (B) to component (C) is at least 9.

Description

Food composition

[0001] The present invention relates to a food composition containing whey protein.

[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, making its active intake desirable. For example, Patent Document 1 discloses a high-protein powdered nutritional composition containing whey protein that can be easily and transparently dissolved in water and is intended for consumption by malnourished elderly people. Patent Document 2 also discloses an acidic whey protein-containing beverage with a refreshing and clean flavor.

[0003] Foods containing whey protein at high concentrations are excellent in terms of protein intake. However, whey protein has a specific 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.

[0004] (Patent Document 1) JP 2009-242308 A (Patent Document 2) JP 2022-57707 A

[0005] The present invention relates to the following 1) and 2): 1) A solid food composition containing the following components (A), (B), and (C): (A) whey protein, 50% by mass or more and 82% by mass or less, (B) milk lipid, and (C) an emulsifier, wherein the mass ratio of component (B) to component (C) [(B) / (C)] is 9 or more. 2) A food composition containing the following components (A), (B), and (C): (A) 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, wherein the contents of components (A) and (B) relative to the solid content of the food composition are as follows: (A) whey protein, 50% by mass or more and 82% by mass or less, and (B) milk lipid, 5% by mass or more and 40% by mass or less. Detailed Description of the Invention

[0006] 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.

[0007] The present inventors have found that the unpleasant taste inherent 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.

[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.

[0009] The present invention relates to 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. The food composition of the present invention has the above-described structure, which can suppress the unpleasant taste characteristic of whey protein and the unpleasant taste derived from the emulsifier. The reason why the food composition of the present invention exhibits the above-described effect is unclear, but is thought to be as follows. It is known that the flavor of a food composition is influenced by various factors. It is believed that the component (B) milk lipid and the 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 upon oral ingestion, thereby suppressing the unpleasant taste characteristic of 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, resulting in a surface state that suppresses the unpleasant taste specific to component (A) whey protein while making 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 containing (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 greater. 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, and blocks. Furthermore, 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. When the food composition is solid, the solid content of the food composition is typically 95% by mass or more, preferably 97% by mass or more. The upper limit of the solid content is not particularly limited and may be 100% by mass. Herein, the term "solid content" 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. Among these, cow's milk is preferred because it is widely consumed, inexpensive, provides a good milk flavor, and suppresses the unpleasant taste inherent to 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, and buttermilk powder. Among these, purified whey protein (WPI) and concentrated whey protein (WPC) are preferred because they allow for efficient intake of whey protein. Commercially available whey protein raw materials 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% by mass or more and 82% by mass or less, but is preferably 55% by mass or more, more preferably 60% by mass or more, from the viewpoint of efficient intake of whey protein. Furthermore, from the viewpoint of eliminating the unpleasant taste specific to whey protein and imparting a pleasant milky flavor, it 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. 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 sample to be measured. 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 lipid. Here, milk lipid refers to lipid isolated from milk, for example, by ether extraction, acid hydrolysis, chloroform-methanol extraction, or the Roese-Gottlieb method. Examples of raw milk 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 of its widespread consumption, low cost, and ability to impart a good milk flavor. Milk lipids include simple lipids (glycerides, etc.), complex lipids (phospholipids, glycolipids, etc.), derived lipids (fatty acids, etc.), steroids (cholesterol, etc.), and the like. Milk lipids preferably contain simple lipids and complex lipids, and more preferably contain glycerides and phospholipids. The fatty acids constituting (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 unique to 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 (B) milk lipid preferably has a fatty acid composition in the total fatty acids constituting the milk lipid of from 5% to 15% by mass of myristic acid, from 20% to 40% by mass of palmitic acid, from 5% to 15% by mass of stearic acid, and from 20% to 35% by mass of oleic acid. The fatty acid composition of the milk lipid 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 specific 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 measurement sample. 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 specific 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 emulsifiers.

[0018] Polyglycerol fatty acid esters are esters of polyglycerol and fatty acids. From the viewpoint of improving the solubility of whey protein, the average degree of polymerization of glycerol in polyglycerol is preferably 3 or more, more preferably 5 or more, and preferably 20 or less, more preferably 10 or less. Here, the average degree of polymerization of glycerol refers to a value determined by end group analysis. End group analysis is the following method. From the relationship between the measured value of 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 Hydroxyl value can be measured using the acetic anhydride-pyridine method or the phthalic anhydride-pyridine method. Polyoxyethylene sorbitan fatty acid esters are obtained by condensing an average of 20 ethylene oxide molecules with sorbitan fatty acid esters. In this specification, the fatty acid constituting the emulsifier is preferably a saturated or unsaturated fatty acid having from 8 to 22 carbon atoms, more preferably a saturated or unsaturated fatty acid having from 12 to 18 carbon atoms, and even more preferably a saturated or unsaturated fatty acid having from 12 to 14 carbon atoms or an unsaturated fatty acid having 18 carbon atoms, from the viewpoint of improving the solubility of whey protein.

[0019] HLB is an abbreviation for Hydrophilic Lipophilic Balance, and is a value indicating 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, it is preferably 20 or less, more preferably 17 or less. HLB can be calculated using Griffin's formula. When two or more emulsifiers are used in combination, the HLB of the emulsifier is calculated by arithmetic averaging the HLB values ​​of each emulsifier based on their blending ratio.

[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. From the viewpoint of suppressing unpleasant flavors resulting from the emulsifier, the content 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, the content 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 a commonly known analytical method appropriate for the conditions of the sample being measured. For example, it can be measured according to the method described in "Analysis of Food Additives in Foods (Second Edition)." Specifically, the analytical methods for emulsifiers are 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 food are quantified as monoglycerides by gas chromatography, in which their main component, monoglyceride, is converted to its trimethylsilyl form. - Sorbitan fatty acid esters: Gas chromatography (following "Analysis of Food Additives in Food (2nd Edition)", pp. 398-401) Sorbitan fatty acid esters in food are saponified, and the resulting sorbitol, sorbitan, and sorbide are converted to their trimethylsilyl forms, which are then quantified as sorbitan mono fatty acid esters by gas chromatography. - Polysorbates: Thin layer chromatography (in accordance with Appendix 3 of the "Analysis of Food Additives in Foods" amendment (June 24, 2021)) Polysorbates (polysorbate 20, polysorbate 60, polysorbate 65, and polysorbate 80) in food are extracted with a mixture of acetonitrile / hexane / methanol (28:3:2), cleaned up using 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 using 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 food 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 9 or more. In a food composition containing whey protein and an emulsifier, the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier can be suppressed by incorporating a specific amount of milk lipid (B) relative to the emulsifier (C). From the viewpoints of suppressing the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier and of the solubility of whey protein, 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. Furthermore, from the viewpoint of suppressing the unpleasant taste derived from the emulsifier, it is preferably 300 or less, more preferably 200 or less, even more preferably 100 or less, even more preferably 60 or less, and even more preferably 40 or less. 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. Such 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, coloring agents, 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 the carrier 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), bulking agents, 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) with, if necessary, a carrier and / or additives. The order of mixing the components 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 system 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, the solid food composition may be granulated by a known granulation method. Examples of granulation methods 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 uniformity of granules 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 configuration, the food composition of the present invention can suppress the unpleasant taste characteristic of whey protein and the unpleasant taste derived from the emulsifier. The present invention was discovered based on the finding that when the food composition contains components (A), (B), and (C) in predetermined amounts relative to the solid content, the unpleasant taste characteristic of whey protein and the unpleasant taste derived from the emulsifier can be similarly suppressed, even when diluted with an excipient or solvent.

[0027] In this embodiment, the "solid content" can be the mass of the residue obtained by drying 3 g of a 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 solid or liquid (drink) 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 can be in various forms such as powder (powder, granules), tablets, bars, plates, and blocks. Furthermore, when the food composition of the present invention is a liquid (drink), it is not particularly limited as long as it can be consumed as is, and may be in the form of a liquid such as a non-diluted RTD (Ready to Drink), a drink or slurry obtained by diluting powder for an instant drink with water, or a semi-solid form such as a jelly. In the case of a semi-solid form, the solid concentration is not particularly limited and can be selected appropriately as long as the drink can be sucked through a mouthpiece or straw attached to the container.

[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% by mass or more and 82% by mass or less, but from the viewpoint of efficient intake of whey protein, it is preferably 55% by mass or more, more preferably 60% by mass or more, and from the viewpoint of the absence of an unpleasant taste specific to whey protein and the imparting of a pleasant milk flavor, it 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. 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% by mass or more and 40% by mass or less, but from the viewpoint of suppressing the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier, 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 taste derived from the emulsifier, 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, still 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, from the viewpoint of suppressing 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 9 or more. In a food composition containing whey protein and an emulsifier, the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier can be suppressed by incorporating a specific amount of milk lipid (B) relative to the emulsifier (C). From the viewpoints of suppressing the unpleasant taste specific to whey protein and the unpleasant taste derived from the emulsifier and of the solubility of whey protein, 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. Furthermore, from the viewpoint of suppressing the unpleasant taste derived from the emulsifier, it is preferably 300 or less, more preferably 200 or less, even more preferably 100 or less, even more preferably 60 or less, and even more preferably 40 or less. 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, still more preferably 105 to 160, and even 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> A solid food composition comprising the following components (A), (B), and (C): (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 the content of component (B) to component (C) [(B) / (C)] is 9 or more.

[0041] <2> The solid food composition according to <1>, wherein the whey protein raw material for 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 butterserum powder. <3> The solid food composition according to <1> or <2>, wherein 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 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. <4> The solid food composition according to <1> or <2>, wherein 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. <5> The solid food composition according to any one of <1> to <4>, 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. <6> The solid food composition according to any one of <1> to <5>, wherein 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, and still more preferably 16% by mass or less. <7> The solid food composition according to any one of <1> to <5>, wherein the content of component (B) is preferably 5 to 50% by mass, more preferably 5 to 40% by mass, even more preferably 5.7 to 40% by mass, even more preferably 5.7 to 30% by mass, still more preferably 6 to 20% by mass, even more preferably 7 to 17% by mass, and still more preferably 8 to 16% by mass.<8> The solid food composition according to any one of <1> to <7>, wherein component (C) is preferably one or more selected from polyglycerin fatty acid esters, sorbitan fatty acid esters, and polyoxyethylene sorbitan fatty acid esters. <9> The solid food composition according to any one of <1> to <7>, wherein component (C) is one or more selected from polyglycerin fatty acid esters, sorbitan fatty acid esters, and polyoxyethylene sorbitan fatty acid esters. <10> The solid food composition according to any one of <1> to <9>, wherein component (C) has an HLB of preferably 6 or more, more preferably 8 or more, and preferably 20 or less, more preferably 17 or less. <11> The solid food composition according to any one of <1> to <10>, wherein 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 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. <12> The solid food composition according to any one of <1> to <10>, wherein the content of component (C) 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 still more preferably 0.3 to 0.75% by mass. <13> The solid food composition according to any one of <1> to <12>, wherein the content 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, 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. <14> The solid food composition according to any one of <1> to <12>, wherein the content 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.<15> The solid food composition according to any one of <1> to <14>, wherein the content 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, 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, and still more preferably 150 or less. <16> The solid food composition according to any one of <1> to <14>, wherein the content 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, still more preferably 105 to 160, and still more preferably 130 to 150. <17> The solid food composition according to any one of <1> to <16>, wherein the content mass ratio 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 even more preferably 40 or less. <18> The solid food composition according to any one of <1> to <16>, wherein the content mass ratio 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 even more preferably 25 to 40. <19> A solid food composition comprising 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, and (C) a polyglycerol fatty acid ester, wherein the content by mass ratio of component (B) to component (C) [(B) / (C)] is 9 or more. <20> A solid food composition comprising 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, and (C) a polyglycerol fatty acid ester, wherein the content by mass ratio of component (A) to component (B) [(A) / (B)] is 1.5 or more and 12 or less, and the content by mass ratio of component (B) to component (C) [(B) / (C)] is 9 or more.

[0042] <21> A food composition comprising the following components (A), (B), and (C): (A) whey protein, (B) milk lipid, and (C) an emulsifier, wherein the content by mass of component (B) to component (C) [(B) / (C)] is 9 or more, wherein the contents of components (A) and (B) relative to the solid content of the food composition are 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. <22> The food composition according to <21>, wherein the content of component (A) relative to the solid content of the food composition is preferably 55% by mass or more, more preferably 60% by mass or more, and preferably 82% by mass or less, more preferably 80% by mass or less, even more preferably 77% by mass or less, and still more preferably 73% by mass or less. <23> The food composition according to <21>, wherein the content of component (A) relative to the solid content in the 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. <24> The food composition according to any one of <21> to <23>, wherein 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 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. <25> The food composition according to any one of <21> to <23>, wherein the content of component (B) relative to the solid content is preferably 5.7 to 40% by mass, more preferably 5.7 to 30% by mass, even more preferably 6 to 20% by mass, still more preferably 7 to 17% by mass, and even more preferably 8 to 16% by mass. <26> The food composition according to any one of <21> to <25>, which is a solid food composition. <27> The solid food composition according to any one of <1> to <20> and <26>, which is in the form of powder, granules, tablets, rods, plates, or blocks. <28> The solid food composition according to any one of <1> to <20>, <26>, or <27>, which contains lactose, starch, modified starch, or dextrin as an excipient. <29> The food composition according to any one of <21> to <25>, which is a liquid food composition.<30> The food composition according to <29>, wherein the liquid food composition is in the form of a liquid, concentrated liquid, gel, or jelly. <31> The food composition according to <29> or <30>, wherein 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.

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

[0044] (2) Analysis of Milk Lipid Content Milk lipid content was determined by acid hydrolysis. 1 g of a 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 lipid content.

[0045] (3) Measurement of Moisture Content The moisture content was determined by a normal pressure heating and drying method (drying at 100°C for 4 hours and measuring the weight).

[0046] (4) Carbohydrate analysis The carbohydrate content was determined by subtracting the protein, milk fat, ash, and moisture contents from the mass of the sample. The ash content was determined by the direct ashing method (ashing the sample at 550°C and measuring the weight).

[0047] [Ingredients] The ingredients used in this example are as follows: Whey protein raw material (WPI): WPI895 (manufactured by Fonterra) Whey protein raw material (WPC): WPC472 (manufactured by Fonterra) Cream powder: Heavy cream powder (manufactured by Hoosier Hill Farm) Lactose: Lactose (manufactured by Shizen Kenko Co., Ltd.) Emulsifier (Polyglycerol oleate): Ryoto Polyglycerol O-15D (manufactured by Mitsubishi Chemical), HLB 13 Emulsifier (Polyglycerol laurate): Ryoto Polyglycerol L-7D (manufactured by Mitsubishi Chemical), HLB 17 Emulsifier (Polyglycerol myristate): Ryoto Polyglycerol M-7D (manufactured by Mitsubishi Chemical), HLB 16 Emulsifier (sorbitan laurate): Emersol L-10V (manufactured by Kao), HLB 8.6 Emulsifier (Polysorbate 20): Emersol L-120V (Kao), HLB 16.7 Emulsifier (Polysorbate 80): Emersol 0-120V (Kao), HLB 15.0 The composition of the whey protein raw material (WPI) was water 5.9g / 100g, protein 93.8g / 100g, fat 0.5g / 100g, carbohydrate 0g / 100g. The composition of the whey protein raw material (WPC) was water 4.6g / 100g, protein 78.09g / 100g, fat 5.25g / 100g, carbohydrate 6.6g / 100g. The composition of the cream powder was water 1.3g / 100g, protein 8.2g / 100g, lipid 72.5g / 100g, carbohydrate 12.9g / 100g, and the composition of lactose was water 5g / 100g, protein 0g / 100g, lipid 0g / 100g, carbohydrate 95g / 100g.

[0048] Examples 1 to 10 and Comparative Example 1: The raw materials, excluding the emulsifier, were mixed in the formulation shown in Table 1 to obtain a mixed powder. To 7.5 g of the obtained mixed powder, an emulsifier solution, which had been dissolved in ion-exchanged water in advance so that the amount of emulsifier relative to the mixed powder was the formulation shown in Table 1, was added, and ion-exchanged water was further added so that the solution became a 15% by mass aqueous solution. The mixture was stirred with a stirrer until the powder was dissolved, to obtain a solution for evaluation. The obtained evaluation solution was evaluated by four expert panelists according to the following criteria. The final score was determined as the average score (rounded to one decimal place) of the scores determined 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 raw material (WPI) or whey protein raw material (WPC) was dissolved in ion-exchanged water to 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." [Unpleasant taste derived from whey protein] 5: No unpleasant taste felt at all 4: Slight unpleasant taste felt 3: Slight unpleasant taste felt but not bothersome 2: Strong unpleasant taste felt 1: Very strong unpleasant taste felt (equivalent to an aqueous solution of only 15% by mass of whey protein raw material)

[0050] The unpleasant taste of the emulsifier was evaluated based on whether or not it was perceived as unpleasant when ingested, with the unpleasant taste perceived in an emulsifier solution prepared by dissolving only the emulsifier (polyglycerol oleate ester) in ion-exchanged water to 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) being scored as "1," and the unpleasant taste perceived in other samples where no unpleasant taste of the emulsifier was perceived at all being scored as "5." [Unpleasant taste of the emulsifier] 5: No unpleasant taste perceived at all 4: Slight unpleasant taste perceived 3: Slight unpleasant taste perceived but not bothersome 2: Strong unpleasant taste perceived 1: Very strong unpleasant taste perceived

[0051] The results are shown in Table 1. In Tables 1 to 5 below, the values ​​for the emulsifiers were calculated from the component composition values ​​of each blended raw material other than the emulsifiers.

[0052]

[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]

[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) was completely dissolved in ion-exchanged water, and a 1.5% by mass aqueous solution of the emulsifier (polyglycerol oleate) was added to a fluidized bed granulator with an intake air temperature of 80°C and an intake air volume of 0.25 m. 3 / min, spray rate about 5mL / min, spray amount 100g, after spraying, air volume 0.25m 3 The resulting granules were dried at 1000 kJ / min for 10 minutes and sieved through a sieve with 1 mm mesh to prepare granules 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]

[0057] Examples 17 to 25 and Comparative Example 2 292.25 g of whey protein raw material (WPI) was charged into a fluidized bed granulator (FLOW COATER FL-LABO manufactured by Freund Corporation, the same applies hereinafter). The emulsifier (polyglycerol oleate) was completely dissolved in ion-exchanged water, and a 6.46% by mass aqueous solution of the emulsifier (polyglycerol oleate) was added to a fluidized bed granulator with an intake air temperature of 80°C and an intake air volume of 0.25 m. 3 / min, spray rate about 5mL / min, spray amount 120g, after spraying, air volume 0.25m 3The mixture was dried at 1000 kJ / min for 10 minutes and sieved through a 1 mm mesh sieve to prepare Granule 2. The whey protein raw material content of Granule 2 was 97.42% by mass, and the emulsifier (polyglycerol oleate) content was 2.58% by mass. Next, Granule 2, additional whey protein raw material (WPI), lactose, and cream powder were mixed according to the formulation shown in Table 4 to obtain 30 g of a mixed powder. The obtained mixed powder was evaluated by four expert panelists according to the following criteria. The final score was determined as the average score (rounded to one decimal place) of the scores determined by each expert panel.

[0058] [Sensory evaluation] The unpleasant taste derived from whey protein 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 raw material (WPI) and 0.5% by mass of emulsifier (polyglycerol oleate) (Control Product 1) was orally ingested as is was scored as "1," and the unpleasant taste felt when no unpleasant taste derived from whey protein was perceived at all for the other samples was scored as "5." The unpleasant taste derived from whey protein was ranked relative to the other samples on a 5-point scale from "1" to "5." [Unpleasant taste derived from whey protein] 5: No unpleasant taste felt at all 4: Slight unpleasant taste felt 3: Slight unpleasant taste felt but not bothersome 2: Strong unpleasant taste felt 1: Very strong unpleasant taste felt

[0059] The unpleasant taste of the emulsifier was evaluated based on whether or not it was perceived as unpleasant when ingested. The unpleasant taste felt when a powder containing 99.5% by mass of whey protein raw material (WPI) and 0.5% by mass of emulsifier (polyglycerol oleate) (Control Product 1) was orally ingested as is was scored as "1," and the unpleasant taste felt when no unpleasant taste derived from the emulsifier was perceived at all for the other samples was scored as "5." The unpleasant taste of the emulsifier was ranked relative to the other samples on a 5-point scale from "1" to "5." [Unpleasant taste of the emulsifier] 5: No unpleasant taste felt at all 4: Slight unpleasant taste felt 3: Slight unpleasant taste felt but not bothersome 2: Strong unpleasant taste felt 1: Very strong unpleasant taste felt

[0060] The results are shown in Table 4.

[0061]

[0062] Examples 26-27 and Comparative Examples 3-4 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 they became 5 mass % aqueous solutions, 15 mass % aqueous solutions, or 30 mass % aqueous solutions. The mixture was stirred with a stirrer until the powder was dissolved, and a solution for evaluation was obtained. A sensory evaluation was performed on each evaluation solution. The sensory evaluation was performed in the same manner as in Example 1. The results are also shown in Table 5.

[0063]

[0064] Tables 1 to 5 show that by incorporating milk lipids and setting the milk lipids and emulsifiers in a specific quantitative ratio, 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. A solid food composition comprising the following components (A), (B) and (C): (A) whey protein (50% by mass or more and 82% by mass or less), (B) milk lipids, and (C) an emulsifier, wherein the mass ratio of the content of component (B) to component (C) [(B) / (C)] is 9 or more.

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. A solid food composition according to claim 1 or 2, wherein the mass ratio of the content of component (A) to component (C) [(A) / (C)] is 40 or more.

4. A solid food composition according to any one of claims 1 to 3, 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. A solid food composition according to any one of claims 1 to 4, 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. A solid food composition according to any one of claims 1 to 5, wherein the content of component (B) is 5% by mass or more and 50% by mass or less.

7. A solid food composition according to any one of claims 1 to 6, wherein the content of component (C) is 2 mass% or less.

8. A food composition comprising the following components (A), (B) and (C): (A) whey protein, (B) milk lipid, and (C) an emulsifier, in which the content by mass of component (B) to component (C) [(B) / (C)] is 9 or more, wherein the contents of components (A) and (B) relative to the solid content in the food composition are 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.

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