JPH06507312A - Whey protein products, their preparation and their use in foods - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] Whey protein products, their production methods and technical fields of use in food products The present invention provides whey protein concentrate and food products using whey protein concentrate as an ingredient. Regarding products such as ice cream. In this application, the term "ice cream" The terms are full fat ice cream, reduced fat ice cream, low fat ice cream and skim ice cream. Covers ice cream.

Background technology Whey is a byproduct when cheese is made from milk. well known to those skilled in the art After suitable pre-treatment, the milk is generally treated with suitable bacteria to produce curd, which is then processed into It is separated from the residual liquid, i.e. the pulley whey, and the cheese is used in the production of products. Whey is commonly known as Pulley whey protein It is known to contain useful proteins. The main tungsten in such whey It is also known that chestnut contains β-lactoglobulin and -lactalbumin. It is.

Other proteins include serum-derived immunoglobulins. Proteose peptone is also exist.

Large amounts of whey are produced as a by-product of cheese production, and Various uses have been developed over the years, primarily as food ingredients. Such whey It typically contains about 12% protein by weight on a total solids basis. further process the whey providing a product containing at least about 30% protein by weight on a total solids basis; has become commonplace, and the product is known as whey protein concentrate (WPC). Ru. The raw liquid whey or dried whole whey solids are typically used as food ingredients. It is a whey protein concentrate rather than a form. Extracting tannin from whey A well-known method is to denature proteins at an acidic pH of about 4.5. , which is then precipitated and removed from the liquid medium by centrifugation. Separated. However, in this method, a significant portion of the protein is denatured. is therefore lost in the centrifugation step.

Buhler et al. U, S, 4,265.924 and 4.291 ．． 067 during protein denaturation, and thus the amount of precipitated protein that can then be recovered. A method aiming at improving protein yield by increasing is disclosed. billed The method used denatures the proteins present in whey to about 35-70% and defatts it. The whey component is removed from other components by ultrafiltration, and the ntate) can be further heat-treated to denature the protein. Including only doing it completely. The purpose is to denature residual heat denaturable proteins in whey. This requires severe heat treatment, e.g. temperatures of 95-100°C. 10-30 minutes or using a temperature of 120-160°C for 5-120 seconds. It is being shown. This results in a coagulated product containing particles.

Other problems with such prior methods, mentioned in Beaucoup, are particularly acidic The presence of high temperatures used in combination with the pH and organoleptic properties of the resulting protein products It is said that it has a harmful effect on physical properties. This is due to its use in many applications. would eliminate the use of

Whey protein concentrate is used in ice cream production, i.e. full fat ice cream or Used as an ingredient in reduced fat ice cream, low and skim ice cream proposed as an ingredient in [sometimes referred to as low and skim frozen poori dessert] For example, U.S. Pat. No. 4,840,813 [Green Barb berg) et al.].

However, there are major concerns for such use, especially in low and skim ice creams. The problem is that the whey protein concentrate is in the ice cream formulation while it is being pasteurized. may tend to cause coagulation, and as a result ice creams may be used to Ream production had to be stopped. This has been used in the past The whey protein concentrate is of conventional type, i.e. it contains at least Whey tanner concentrate that is largely, preferably entirely, in its natural state, i.e., undenatured. This is because it was a shrink product. However, native whey protein also has problems, e.g. Undesirable gelation during use can occur.

Those skilled in the art will understand the significance of denaturation, how denaturation can be measured in various ways, and the values of the properties associated with this relationship. This application applied to the present invention can elucidate the most important method in this regard. The percent denaturation in rPM is defined by this reference unless otherwise stated. /cent when calculated according to the optical-based method described as means degeneration.

Disclosure of invention This time, we investigated the problem of coagulation during ice cream production using whey protein concentrate. The denaturation of the whey protein in the whey protein concentrate during its manufacture is Regarding the said protein in raw milk when measured by the method described below. at least about 50% and less than 90%, more preferably about 60 to about 80%, more preferably It has been found that this can be substantially overcome if it is controlled to be between 65 and 75%. It was done.

Below about 50%, prior art problems of coagulation during ice cream production occur. about 9 Above 0%, the ice cream product has a somewhat sticky, gummy mouth feel; would not be acceptable to consumers.

In another aspect, the invention provides an ultrafiltration method comprising substantially native whey protein. The whey is heated to 90° C. with about 50% or more of the heat denaturable protein at a temperature below 90° C. Controlled heating management (regill len) to produce a whey protein product.

In many cases, non-ultrafiltered whey is readily available and therefore The present invention has the following points: (a) Whey containing substantially undenatured whey proteins and lactose is purified by ultrafiltration. Most of the ritinate and lactose containing whey proteins are removed during the overstepping process. (b) forming a permeate containing: and (b) a permeate containing 50% or more of the heat denaturable protein and about 90% or more of the heat denaturable protein at a temperature below 90°C. Whey tane is subjected to a controlled heating regime that includes heating it for a sufficient period of time to thermally denature the whey tane. Producing a whey protein product do.

In yet another aspect, the present invention provides for pasteurizing raw milk so as to remove some whey tane. denatured to form curd in the milk, and removing the curd from residual whey; The whey is subjected to an ultrafiltration step to remove lactose as vermeate, Raw milk is produced by heat-treating perwhalitate to further denature whey proteins. denaturing a total of at least about 50% and no more than 90% of the whey proteins; Whey that aims to produce whey protein concentrate by concentrating heat-treated whey - Provides a method for producing a protein concentrate.

Heating management or heat treatment, i.e. control of temperature and associated time, also provides the desired organoleptic properties. This is very important if we are to achieve one product. Temperatures lower than about 75℃ are for example Note that heating times of 60 seconds or more, preferably 30 seconds or more should be avoided. It was accepted that it was not true. Therefore, the ultrafiltered whey should be heated at about 75-85°C, especially at 75°C. Preferably, the treatment is carried out at a temperature of 8 to 82°C for a time of 5 to 30 seconds. Approximately 80±05℃ A temperature of 10 to 20 seconds has been found to be advantageous. Appropriate heat treatment is required. The heating can be carried out, for example, in a plate or coil heat exchanger or the like.

The specific characteristics of the equipment are a factor in determining the optimal temperature/time management to be used.

The temperature used for denaturation of whey proteins according to the present invention is lower compared to previous methods. , therefore, the administration is more moderate or gentle, with "moderate" denatured protein products It will be understood that this occurs. Therefore, "moderately modified" in this specification is not limited to Filtered, partially delactosized, substantially undenatured protein is preferably heated below 90°C. Preferably, it means controlled denaturation at a temperature of 75°C or higher.

In addition, the product can be concentrated and therefore 'rWPc'. Ru. It can be used in liquid or slurry form, or as usual For example, it can be dried by spray drying. The dry product is voluminous without loss of desired properties. Easily redispersed in water.

More than 60% and less than 80% of the heat denaturable protein, especially about 65-75%, most preferably Preferably, 68-72% is modified during the process.

The starting whey substrate after the ultrafiltration stage and before heat treatment preferably contains between 5 and 15%, especially between 7 and 15%. It has a total solids content of 11%, preferably 8-10%.

In another aspect, the present invention provides a method based on the total amount of heat-denaturable proteins contained in raw milk. Moderately denatured whey protein that is about 50% or more and about 90% or less denatured We provide whey protein products containing quality.

The protein product of the invention in dry form preferably has a partial content as detailed herein. Contains 30-65% whey protein that is moderately denatured. Lactose content is one Generally it will be within the range of about 25-55%.

The product of the invention benefits from its fat substitution and organoleptically supple, crunchy and palatable properties. It is a partially denatured whey protein useful in a variety of food applications.

Due to the complex nature of the protein portion of wheynbac concentrate, the success of the present invention is The reason is not clearly understood. Wheta was previously used in ice cream production The protein concentrate is first processed to produce an acceptable ice cream. It was thought that at least a large portion of the

Although this is just an assumption, the denaturation is as defined in the present invention. The relative degree of denaturation of various proteins, e.g. can be related to bulin and alpha-lactalbumin. However, β-easy The ratio of toglobulin to alpha-lactalbumin is reduced by treatment according to the present invention. is not affected.

Since the invention can be carried out in a cheese manufacturing plant where whey is produced, It may be advantageous to use milk as the basic starting material. However, in other cases, as desired It is convenient to use previously produced whey if it is of good quality, but do not have.

The type and composition of the starting whey material varies and is a natural product and can be prepared by various methods. However, if it is to achieve the desired product, Quality is very important.

The whey should preferably be fresh, substantially uncolored, and preferably fibre-free. It was passed through a fine 5aver. Advantageously, it is brick, Cheddar or farmer’s cheese, but preferably Tutuarella, can be a by-product of.

Preferred properties of whey are as follows.

(a) a minimum unadjusted of at least 6.6.5 or less, preferably between 6.25 and 6.35; pH; (b) titratable acidity of 010-020%, preferably 013-015% (C) Should contain a significant amount of non-thermally denaturable rennet that has been shown to cause off-odor. isn't it; (d) only heat-denaturable enzymes may be present, especially non-heat-denaturable lipases; will not be present, which arises for example from Parmesan cheese production; (e ) Hydrogen peroxide, disinfectants, antifoam or antifoam agents or titanium dioxide are excluded. We should.

In addition, whey is removed from the drain table during cheese production. to 6°C or below before being processed according to the invention to form a protein product. Most preferably, it is kept cool.

In summary, careful control of the starting whey substrate helps achieve the protein products of the invention. Very important.

A combination of two or more types of whey, e.g. mozzarella and cheddar whey It is possible to use a starting whey substrate that is a mixture.

A small portion of the heat-denaturable proteins in whey are denatured during the production of whey from raw milk. It will be understood that the raw milk may be refers to untreated pores into which certain substantially native whey proteins are derived) .

Typically up to 10% or 15% of the whey protein for raw milk, but In extreme cases perhaps 20% is denatured. The optical evaluation method described in raw milk This number is not easily applicable in the presence of significant amounts of casein present. Obtained theoretically. However, the characteristics of the starting whey and the whey heating tube according to the invention Since the control of such pretreatment denaturation is important, it is preferable that the denaturation is low, e.g. 15% or less. Preferably, it is kept at 10% or less, and if possible, about 5% or less. comparison Although there is no direct correlation between the two methods, approximately 1 5% denaturation to less than about 5% as measured by other precipitation methods of evaluation (rPMJ) [Rowlands (S, J, R owlands) 1938, Determination of Nitrogen Distribution in Milk of Nitrogen Distribution of Milk), J , Dairy Re5search p. 42-26]. These modified numbers can be typical for commercially available WPCs that can be treated according to the present invention.

The whey protein product of the present invention can be used in the production of full-fat or reduced-fat ice cream; low-fat or non-fat ice cream and other foods such as yogurt, sour cream, Wight sauces, salad dressings, puddings, milkshakes, soft serve ice cream, mayonnaise and other applications where a protein portion is required e.g. It can be used for manufacturing products such as Prior art undenatured or modified whey protein products This is an essentially functional thermal "moderate" product. It's improved sensuality quality as well as excessive gelation when mixed with other food ingredients, e.g. during ice cream production. It has a low tendency for occurrences such as silting or lump formation.

In this specification, all percentages in formulations etc. are by weight unless otherwise stated. by.

Brief description of the drawing Preferred embodiments and embodiments of the invention have been described, by way of example only, with reference to the drawings. 1 is a schematic diagram of the method for producing cheese and whey protein concentrate according to the present invention. , Figure 2 is a schematic diagram of the method for producing 0% fat ice cream according to the invention, and Figure 3 is a schematic illustration of a method for producing 1% (by weight) fat ice cream according to the invention; Figure 4 shows ice creams with 7% (by weight) and higher amounts of fat according to the invention. 1 is a schematic diagram of the method of manufacturing.

Mode of carrying out the invention 1 depicting the production of whey protein concentrate according to a preferred embodiment of the invention. Specifically, raw milk at a temperature of about 3°C to about 6°C is heated to a temperature of about 43°C to about 49°C during preheating stage 10. temperature and then sent to fat separation stage 12 where some fat is separated. The actual amount depends on the type of cheese being made. The preheated reduced-fat milk is then Sterilization step 14 at a temperature of about 73°C for about 20 seconds, followed by about 32°C to about 38°C. It is cooled to a temperature of °C. The pasteurized reduced-fat milk is then sent to the curd forming stage 16. There the lactic acid bacteria are injected, rennet is added in a known manner and the contents are steamed ( (cooked) and cut to yield cards.

The resulting card/wheath slurry is pumped to a card removal stage 18 where it is The crude whey is drained at a temperature of about 38°C to about 41°C. The curd is then cheese, this If mozzarella cheese, be processed in any desired way. At this stage whey The proteins in raw milk are denatured by about 5% to about 10%, and most of the denaturation occurs when the milk is killed. This occurred when the fungus was killed during stage 14.

Alternatively, use a mixture of 90% mozzarella and 10% cheddar cheese whey as described above. Similar results were obtained when the procedure was followed.

The whey from the curd removal stage 18 with a pH of about 6.1 H2SO solids is pumped. sterilization step 20, where further sterilization is carried out at a temperature of approximately 74°C for approximately 30 seconds. and then cooled to a temperature of about 50 to about 52°C. This process resulting in further denaturation of the protein to be about 10 to about 15% denatured with respect to milk .

The sterilization step is carried out for practical handling reasons and to guarantee the retention of whey quality. It will be recognized that They may not be needed in other plant configurations. Dew.

The sterilized whey is pumped to the ultrafiltration stage 22 where the whey is filtered to 5.0 Membranes with a nominal molecular weight cutoff of 0.00 [e.g. Koch membrane system] KOCHMeIIbrane Systems Inc, Wilmin Ultrafiltration with KOCHXL-1000 (trademark) by Gton, U, S, N) be done. The permeate from ultrafiltration stage 20 can be used as desired. Ru. Most of the lactose in whey will be in permut.

Ritinate, i.e. ultrafiltration with a pH of 6.1 and about 9% total solids by weight. The whey is pumped to a heat treatment stage 24 where it is passed through a plate heat exchanger. Processing during (APV production) is carried out at a temperature of about 80° C. for about 17 seconds. Further During this stage, the protein in the whey is reduced to about 60 to about 80% (occurs as denatured with respect to that in raw milk. This specific time temperature control It gave a product with a modification value of about 71% (the product was on the order of 40% PM). value). The sterilized ultrafiltered whey passes to a concentration stage 26 where it Evaporation was carried out under a vacuum of about 23 inches Hg at a temperature of about 69°C to a total solids content of about 30 Concentrated to ~32 wt.X. After the concentration step 26, whey protein concentrate (WP C) is cooled to about 6° C. in the cooling stage 28 and can be used in its liquid form. Ru. The product was also spray dried for use in its dry form.

The following table lists a number of whey protein concentrates of the present invention made using the procedure generally described above. Details of the condensate and the product is in liquid form: total solids, acidity, protein. Protein denaturation%　%　pH%　%-PM ・26.03 32.01 37.9231, 34 40.02 25.59 0.65 8.10 36.01 52.8026.67 0.6 0 6.21 36.30 39.98 30.67 36.10 47.98 Lactose comprised approximately 50-55% of the total solids in all cases.

To determine the effect of more severe heat treatment, the products indicated by "." It was diluted to a total solids content of 9% and heated at 120° C. for 60 seconds. resulting protein product is effectively completely denatured, giving a protein denaturation value of >70% (PM), coagulation, Contains easily recognized particles. That is clearly quite acceptable under the criteria of the invention. I couldn't admit it.

Denaturation of the whey protein concentrate produced by the above method is carried out by heat treatment within the above limits. values according to the invention by varying the temperature and/or time during step 24. It can be controlled as follows.

Repeated the general operations above, but modified them with some specific conditions as indicated. : Example A Processing management 78-b Total solids 40% Dryer temperature: 74-77℃ Protein denaturation 30-40% PM This gave a buffy coat product.

Example B Processing management 79-b Total solids 31-32% Protein denaturation 32-37% PM This product was used in its fluid form.

Repeat Example A, but with a temperature control of 74°C for 16 seconds and a dryer temperature of approximately 71°C. When the protein denaturation in the resulting dry product was only 12-18% (PM) there were. (The difference in dryer temperature was not found to be significant.) Example C The starting 6% solids whey was subjected to the above heat treatment as follows: Evaluated for pigment degeneration: % denaturation (PM) Before ultrafiltration stage 0.95 After ultrafiltration stage 5.12 *After heat treatment at 80-81’C 53.87* This is only a value of 11% Heat treatment at 74°C under otherwise similar conditions resulted in denatured whey proteins. It can be compared to the use of theory.

example Other studies have shown that small changes in temperature are important in thermal management, such as changes in total solids. Show that it has a larger effect: Heating temperature Total solids Protein denaturation (PM) 82℃ 27.7 49% 82℃ 29.2 48% 84℃ 24.8 58% 87℃ 26.8 61% Furthermore, higher temperatures tend to produce products of inferior quality, and therefore temperatures of about 80°C Temperature is preferred. Therefore, modification values greater than about 65% (PM) are not preferred.

In white sauce applications, the products of the present invention provide smooth sauce products. For example, at a level of 2% by weight based on the total composition, butter or It replaces part of the oil component and allows for lower levels of starch.

In yogurt, again the use of the products of the invention allows a reduction in fat content, Its gelling properties help in obtaining the desired "podey" in the yogurt.

A sour cream sample using the WPC of the invention is: 1% fat sour -Cream Skim milk 20.000 kg 84.6% cream 700 2.9 tri blend Skim milk powder 1.800 kg 7.60% whey protein 500 2.10 Starch 450 1.90 Gelatin 71 0.30 Sodium alginate 60 0.25 Natural flavor 70 0.22 process: 1. Tri-blend of ingredients.

2. Mix all ingredients and heat to 170-175°F (77-79°C) for 20 minutes.

3. HTST at 180-185°F (82-85°C) for 26 seconds.

Homogenize at 1800psi in one stage.

4. Inoculation.

5. Destruction pH 4.7~4.75° 6. Shearing at 15 ps i above line pressure. The product should be smooth and No graininess should be visible.

7. Packaging and cooling.

8. Packaging life: ~35 days at 4-5℃.

As can be appreciated, the modified whey protein product of the present invention The ability to at least partially replace fat or similar ingredients and is required by many foods. It can be used advantageously in many food applications to aid in imparting body and properties. I can do it.

Referring now to FIG. 2, 0% fat ice cream according to a preferred embodiment of the invention The method for producing the cream includes liquid sweeteners, i.e., high fructose corn syrup; and water during a blending step 30. blending stage The blend resulting from stage 30 is then passed through a first trible in a blending stage 32. The first tri-blend contains skim milk solids, sweeteners i.e. Corn syrup solids and dry sugar, as well as bulking agents i.e. tapioca starch and macerate. Contains rutodextrin. The blend resulting from blending step 32 is a blend blended with the second tri-blend during the grading stage 34; stabilizers i.e. guar gum, carrageenan, carob gum, microcrystals phosphocellulose gum, carboxymethyl cellulose gum and xanthan gum, and emulsifiers, i.e. mono-diglycerides. Raw from blending stage 34 The blend of compressed pulley ingredients, sweeteners, fillers, stabilizers and emulsifiers is then blended. Whey protein enrichment from the method described with respect to FIG. to form an ice cream formulation.

The ice cream formulation from blending stage 36 is about 78 g in pasteurization stage 38. ℃ for about 10 minutes and then homogenized in a two-stage homogenization stage 40. 1st stage is carried out at a pressure of about 2500 psi and the second stage is carried out at a pressure of about 800 psi. . The homogenized blend is then cooled to about 4° C. in a cooling stage 42 and cooled. The blend is then aged in aging stage 44 for about 24 hours.

The aged blend is sent to a flavoring stage 46 where it is flavored with a suitable flavor. The lavering is added and the flavored blend is cooled in freezing stage 48. frozen, with an overrun of about 40 to about 80% (i.e., an increase in volume based on air content). 48) to produce a 0% fat ice cream, which is then passed through a freezing stage 48. extruded at about -6°C. The ice cream is then heated to about -18 during the curing stage 50. Cured until it reaches a core temperature of °C (in a 2 liter container), which takes about 2 hours. Ru.

For example, the preferred range of ingredients for 0% fat ice cream is: Ru; percent solids Ingredients Regarding the weight of the entire formulation Until water becomes 100% High Fructose Corn Syrup 7-12 1st Tri Blend Skim milk solids 1-10 Corn syrup solids 2-6 Dry sugar 5-8 Tapioca starch 0-2.5 Maltodextrin O~4 2nd triblend Guar gum 0.04~0.1 Carrageenan 0.01~0.04 Locust bean gum 0 ~ 0.05 Microcrystalline cellulose gum 0-0,5 carboxymethyl cellulose Gum 0 ~ 0.4 Xanthan gum 0 ~ 0.1 Mono-diglyceride O ~ 0.1 percent solids Ingredients Regarding the weight of the entire formulation on a total solids basis About 30 to about 40% protein by weight 60-80% denaturation 25-40% solids (by weight) 2-7 In certain examples of the invention, 0% fat fat The following ingredients were used for the ice cream: percent solids Ingredients Regarding the weight of the entire formulation High Fructose Corn Syrup 10.01ρ11jiuntan-CbgayamitanwarL6 ゜Based on long C loose v14su019m r84, small knee 7 protein concentrate and blending for an additional 2-3 minutes.

The resulting blend is then processed as described with respect to FIG.

Referring now to FIG. 3, 1% fat (by weight) according to a preferred embodiment of the present invention. The method of making ice cream includes adding liquid sweeteners, pulley fat sources such as cream and and/or milk fat and water in a blending step 52. , liquid sweeteners include liquid sugar, liquid corn syrup solids and high fructose corn syrup. Including lops. The blend resulting from blending stage 52 is the blending stage It is blended with Tri-Blend on floor 54, and Tri-Blend is a solid form of skim milk. substances and stabilizers i.e. guar gum, carrageenan, carob gum and microorganisms. Contains listaline cellulose gum. Pulley resulting from blending stage 54 The blending of ingredients (including fat), sweeteners and stabilizers is then followed by a blending step. 56, blended with whey protein concentrate from the method described with respect to FIG. to form an ice cream formulation.

The ice cream formulation from the blending stage 56 is approximately 82% in the pasteurization stage 58. ℃ for about 32 seconds and then homogenized in a two-stage homogenization stage 60.

'S1 stage is carried out at a pressure of about 1800 psi and the second stage is carried out at a pressure of about 700 psi. It will be done. The homogenized blend is then cooled to about 4°C in a cooling stage 62. . The cooled blend is then aged in aging stage 64 for about 24 hours. It will be done.

The aged blend is then sent to a flavoring stage 66 where it is The appropriate flavor is added and the flavored blend is placed in the freezing stage 68. Frozen and whipped with about 40 to about 80% overrun to make 1% fat ice cream 68, which is then extruded from freezing stage 68 at about -6°C. 1% fat a The ice cream has a core temperature of approximately -18°C (in a 2 liter container) during the curing stage 70. Cured until hardened, which is approximately 2 hours.

For example, the preferred range of ingredients for a 1% (by weight) fat ice cream is as follows: It is: percent solids Ingredients Regarding the weight of the entire formulation Liquid sugar 4-8 Liquid corn syrup solids 2-6 Water until it reaches ioo% Cream/milk fat 0.5-1.5 High fructose corn syrup 7-12 tri blend Skim milk solids 1-10 Power Radinan 0.01-0.04 Guar gum 0.01-0.1 Locust bean gum 0 ~ 0.05 Microcrystalline cellulose gum 0-0.5% solids Whey Protein Concentrate On a total solids basis with respect to the weight of the entire formulation About 30 to about 40% protein by weight 60-80% denaturation 25-40% solids (by weight) 2-7 In specific examples of the present invention, the following The following 1% (by weight) fat ice cream ingredients were used: Liquid sugar 4.75 Liquid corn syrup solid content 4.00 Water adjusted to 100% Cream/Putter fat 0.65 High fructose corn syrup 10, OO triblend Skim milk solids 4. OO Carrageenan 0.04 Guar gum. , 0.6 0-force strike beam gum o, oi.

Microcrystalline cellulose gum o, oos whey protein concentrate Protein 35% by weight/total solids Denaturation 71% Solid content 31% by weight 7.0 Mix the liquid blend with a Lanco blender at a speed of about 1300 r, p, u for about 5 minutes. do. The triblend is then added and mixed for an additional approximately 5 minutes at the same speed. Next Then reduce the speed to about 40 Or, p, WL, add whey protein concentrate, and , mix for 2-3 minutes. The resulting blend is then processed in the manner shown in Figure 3 above. .

Referring now to FIG. 4, an amount of 7% (by weight) or more according to a preferred embodiment of the present invention. The method for producing ice cream containing fat includes mixing liquid ingredients and water in a blending step 72. The liquid ingredients include liquid sugar, liquid corn syrup solids, and whey. - solids, non-fat milk solids and milk fat ingredients, such as cream and/or butterfat; including. The blend obtained in compounding step 72 is treated with stabilizers and milk in compounding step 74. The stabilizing agents are carrageenan, locust beam stabilizer and gum, guar gum and fine cellulose gum, and the emulsifier is polysorbate 80. and monodiglycerides.

Next, the blend of milk components, sweeteners, stabilizers, and emulsifiers in blending step 74 is shown in FIG. Whey protein concentrate from the method described for to form an ice cream mix. Ice cream mix with blending process 76 is sterilized in a sterilization step 76 at about 81° C. for about 32 seconds, and then subjected to a two-step homogenization process. Homogenize in step 78. The first stage is carried out at a pressure of approximately 1500 p, s, i. , the second stage is carried out at a pressure of about 700-800 p,s,i,. Then the homogenization block The blend is cooled in a cooling step 80 to about 4 and the cooled blend is cooled for about 24 hours. It is aged in the aging step 8.

The aged blend is transferred to a flavoring step 84 to add appropriate flavorings and form a flavored blend. is frozen and whipped with an overrun of about 30 to about 110% in freezing step 86. producing an ice cream containing 7% or more fat (e.g. up to about 20% fat); It is then discharged from the freezing step 86 at about -6°C. Keep this ice cream at core temperature (2 liters). Cured in curing step 88 for about 2 hours until reaching about -18° C. .

As an example, preferred ice cream ingredients containing 7% (by weight) or more fat The range is: Water adjusted to 100% Sucrose solid content 6-12 Corn syrup solid content 3-7 Total fat 7-15 Ho-Solid content θ~6 Non-fat milk solids content 1-10 tri blend Carrageenan o, oi~0.04 0-force beam gum θ ~ 0.05 guar gum 0.04 ~ 0.1 Microcrystalline cellulose gum 0 ~ 0.4 polysorbate 80 0 ~ 0.1 Monodiglyceride O~0.25 Whey protein concentrate 2-9 (As per the above example) In a specific embodiment of the present invention, the following 7% (by weight) fat ice cream composition: Using minutes: Water adjusted to 100% Sucrose solid content 10.80 Corn syrup solid content 7,00 Total fat 7.20 Hole-solid content 3.30 Non-fat milk solids content 3.875 tri blend Carrageenan 0.015 0-force beam gum 0.0375 Guar gum 0.06 Microcrystalline cellulose gum 0.03 Polysorbate 80 0.02 Monodiglyceride 0.08 Whey protein concentrate 4.375 (As per the above example) In a specific embodiment of the invention, the following 10% (by weight) fat for ice cream Using ingredients: Water adjusted to 100% Sucrose solid content to, s.

Corn syrup solid content 7.00 Total fat 10.20 Ho21 solid content 3.30 Non-fat milk solids 3.87 Dry Blend Total Mix Solid Weight % Carrageenan 0.0145 0-force strike beam gum 0.036 Guar gum 0.058 Microcrystalline cellulose gum 0.029 Polysorbate 80 0.02 Monodiglyceride 0.08 Whey protein concentrate 3.88 (As per the above example) In a specific embodiment of the invention, the following 15% (by weight) fat for ice cream Using ingredients: Water adjusted to 100% Sucrose solid content 12.00 Corn syrup solid content 4.00 Full fat 15.00 Non-fat milk solids content 4.50 tri blend Carrageenan 0.030 Locust Beam Gum 0.075 Guar gum 0.120 Microcrystalline cellulose gum 0.060 Polysorbate 80 0.04 0 Monodiglyceride 0.160 Whey protein concentrate 4.50 (As per the above example) Calculation of % denaturation Here, a method for calculating the percent denaturation of whey protein concentrate will be described.

In its broadest sense, protein denaturation is the modification of the three-dimensional structure of a protein that is not in its native state. means any conformational change in the structure. This method of confirming degeneration and the actual For most methods, conformational changes cause protein solubility loss. I'm sure it will wake you up.

This method involves mechanical separation of the precipitated (denatured) portion, followed by the protein remaining in solution. including measuring.

This is a comparative method that uses a standard sample as a "zero denaturation" point. most places In some cases, this standard may be partially modified to a degree that may or may not actually be known. Ru. What is measured is the percent denaturation in the sample relative to the standard.

Generally, modification of the sample in question involves processing steps such as high heat treatment. In this case, the mark The standard can simply be the sample before high heat treatment.

Centrifuge the standard sample to precipitate the precipitated proteins. Protein remaining in solution is quantified by UV spectrum.

The standards are then completely denatured by heat and the precipitated proteins are separated by centrifugation. Also, The protein remaining in solution is quantified by UV spectroscopy.

The sample in question is then centrifuged and the proteins in solution are measured by UV spectroscopy. . Compare the spectral data of the sample with that of undenatured and fully denatured standards By doing so, the relative denaturation % can be calculated.

ultraviolet spectroscopy The amount of UV radiation absorbed by a sample is a function of the concentration of absorbing components in the sample. this relationship is linear and can be expressed by the Beer-Lambert law.

A=bc In the formula: A = absorbance = extinction coefficient b = length of optical path C=concentration The extinction coefficient () is a constant of a certain substance, and the optical path (b) is a constant of a certain cuvette. Ru.

In this method, aromatic amino acids, The absorbance of rosine and tryptophan in the 280 range is used. β-lacto Globulin and alpha-lactalbumin contain different proportions of these amino acids. have

Both tyrosine and tryptophan absorb in the 280 range. Therefore, this area The broad peak seen in is a combination of the absorption peaks of these two types of amino acids. be. By looking at the first derivative of the wavelength scan, we can see the two peaks separately. I can do it.

Pure solutions of LA and βLG are used to calculate the extinction coefficients of each of these proteins.

Blend using precisely prepared mixtures containing two proteins in different ratios. Calculate the composite extinction coefficient of

Denaturation% Sample (C sample), undenatured standard (C zero) and fully denatured standard (C100% ), the % denaturation can be determined by the following formula.

Denaturation % = [(C zero - C sample) / (C zero - C100%)] X100 of the present invention The basic basis for the degree of denaturation of denatured protein products is that the whey processed according to the invention is the amount of undenatured whey protein in the milk produced. Dew. For example, the content of undenatured whey protein in the milk can be easily determined. For convenience, optical calculations may be used for the whey to be treated. , a correction factor must be applied. In some cases, the above theoretical values are used. .

Safety considerations This method does not contain any harmful chemicals. Take appropriate precautions when using an ultrahigh-speed centrifuge. You should be careful.

1. Double beam scanning UV spectrometer and quartz cuvette (Shimadzu UV160U ) 2. Ultra high-speed centrifuge and centrifuge tube (approximately 25000G) 3. Boiling water bath 4.250m1 quantitative flask 5. Water bath 6. Computer and 5pectra-Calc and R3-1 software parts Tuskage reagent 1. Distilled water 2. Purified α-lactalbumin (Sigma L-7269) 3. Purified β-lactoglobulin Brin (Sigma L-0130) a) in the range of 0.02-0.12% (w/w) Accurately prepare a minimum of 5 solutions (10 ml each) of one pure LA.

b’) Set the parameters of the UV spectrometer as follows: Mode: Wavelength scanning Wavelength: 400-230nm Scanning speed: slow C) Perform baseline correction of the instrument using distilled water in the standards and sample holders.

d) Scan each solution of LA using distilled water as a standard.

e) Accurately record the peak absorbance at 280 nm for each sample. (Spectre Calculate peak A using ra-Cafe) (see “Calculation” section for quantification) 2, β - Measurement of extinction coefficient of lactoglobulin a) 0.04-0.20% (w/w) Accurately prepare a minimum of 5 solutions (10 m+1 each) of pure βLG in the range.

b) Set the UV spectrometer parameters as follows: Mode: Wavelength scanning Wavelength: 400-230nI11 Scanning speed: slow C) Perform baseline correction of the instrument using distilled water in the standards and sample holders.

d) Scan each solution of βLG using distilled water as a standard.

e) Accurately record the peak absorbance at 280ni+ of each sample. (Spee Calculate peak A using tra-Cale) (For quantification, refer to the section 1) 3. Measurement of combined extinction coefficient a) Accurately prepare 0.1% (w/w) solutions (25 ml each) of pure LA and βLG. make

b) Accurately prepare a minimum of 6 complex samples with various protein ratios.

c) Set the UV spectrometer parameters as follows: Mode: Wavelength scanning Wavelength = 400~230rLI! Scanning speed: slow d) Perform baseline correction of the instrument using distilled water in the standards and sample holders.

e) Scan each composite sample using distilled water as a standard. 5pectra-Cal Measure the two first major induced peaks using c. These peaks are approximately 29 3 and 286 nm. (Refer to the section “1 calculation for quantification of complexes”) 4a, Standard sample analysis (zero point) a) Accurately dilute a portion of the standard sample to a solids level of 0.4%.

b) Centrifuge at approximately 25000G for 20 minutes at room temperature.

c) Set the UV spectrometer parameters as follows: Mode: Wavelength scanning Wavelength: 400-230 system Scanning speed: slow d) Perform baseline correction of the instrument using distilled water in the standards and sample holders.

e) Scan the supernatant with distilled water in a standard cuvette.

f) Peak absorbance (280 nm) and peak intensities of the two first major derived peaks Record. 4b, standard exam (using Spectra-Cafe software) Sample analysis (100% denaturation point) a) Add standard sample to approximately five 250ml quantitative flasks. Fill it.

b) Place the flasks in a boiling water bath and remove one flask every 20 minutes for each sample.

C) Cool in a water bath and bring the volume back up to 250 ml using distilled water.

d) Dilute exactly to 0.4% solids and centrifuge at approximately 25000G for 20 minutes.

e) Set the parameters of the UV spectrometer as follows: Mode: Wavelength scanning Wavelength: 400-230 stops Scanning speed: slow f) Perform baseline correction of the instrument using distilled water in the standards and sample holders.

g) Scan the supernatant with distilled water in a standard cuvette.

h) Record the absorbance at 280 rua and the intensity of the two first major induced peaks.

1) Wait until the 280n absorbance of the sample does not increase further, that is, after about 60 minutes. Continue testing.

5. Analysis of unknown samples a) Accurately dilute the sample to 0.4% solids.

b) Centrifuge at 25000G for 20 minutes.

c) Set the UV spectrometer parameters as follows: Mode: Wavelength scanning Wavelength: 400-230nm Scanning speed: slow d) Perform baseline correction of the instrument using distilled water in the standards and sample holders.

e) Scan the supernatant with distilled water in a standard cuvette.

f) Record the absorbance at 280 nm and the intensity of the two first major induced peaks.

a) Plot a graph of peak absorbance as a function of concentration of a solution of pure LA .

b) Using R8-1, fit a linear function to the data using the following formula: Absorbance =eX concentration c) LA=e 2. Extinction coefficient of β-lactoglobulin a) Graph the peak absorbance as a function of concentration of a solution of pure βLG. do.

b) Using R3-1, fit a linear function to the data using the following formula: Second-class luminosity = e x concentration a) LA, /βLG ratio as the ratio of the first induced peak of each complex protein sample ( AilM. /Axss. , ) to plot a graph as a function of .

b) Using R8-1, fit a function to the data using the following formula: LA/βLG =a+cbX (A+*+++s/A21@1111)]”Measurement value: a, b and n 4. Concentration of standard sample (zero point) a) Calculate the ratio of the two first major induced peaks.

A21gM-/A□, *.

b) Use this value in the equation derived in step 3 above to calculate the R, LA/βLG ratio.

C) Calculate the soluble protein concentration, C (zero), in the native standard sample as follows: Ru: C (zero) = A/f [1/(R+1)] xβLGI + [[1- (1/(R+1)] XLAI5, standard sample concentration (100%) For the sample subjected to the longest heat treatment: a) Calculate the ratio of the two first major induced peaks.

Atsanm / At18** b) Insert this value into the equation derived in step 3 above to find the R, LA/βLG ratio. .

C) Calculate the soluble protein concentration in the native standard sample, C (100%), as follows: Issue: C (100%) = A/ [[1/(R+1)] XβLGI + [[1 -(1/(R+t)] xLA16, concentration of unknown sample a) Calculate the ratio of the two first major induced peaks.

Azs+ns　/　Atsanm b) Use this value in the equation derived in step 3 above to calculate the R, LA/βLG ratio.

C) Calculate the soluble protein concentration in the native standard sample, C(sample), as follows: Ru: C (sample)・A/ [[1/(R+1)] XβLGI + 1 [1-(1 /(R+1)] xLA17, quantification of degree of denaturation a) Calculate the % denaturation relative to the standard sample as follows: % denaturation [(C(zero) -〇(sample)/(C(zero)-C(100%))koX100 As mentioned above, the present invention The denatured S defined in light is relative to the raw milk from which the undenatured starting whey protein is derived. Denaturation%.

Other embodiments and examples of the invention may be found in the description of the preferred embodiments and examples above. As will be readily apparent to those skilled in the art, the scope of the invention is defined by the following claims. .

FIG. 1 whey protein concentrate FIG. 2 FIG.3 Ma FIG. 4 international search report Continuation of front page (81) Designated countries EP (AT, BE, CH, DE.

DK, ES, FR, GB, GR, IT, LU, MC, NL, SE), 0A (BF , BJ, CF, CG, CI, CM, GA, GN, ML, MR, SN, TD, TG. ), AU, BB, BG, BR, CA, C3, Fl, HU, JP.

KP, KR, LK, MG, MN, MW, No, PL, RO, RU , 5D (72) Inventor Morado Martha Ann Canada F6B 1x8 Ontario London Queens Avenue (72) Inventor Thomson Suze Cut Canada F6K 3M7 Ontario London Somerset Road 62 (72) Inventor Maurice Terry JCanada F6C 1G 1 Ontario London Calfley Street (72) Inventor Cold Well Karen B Canada F O L 1 B 0 Ontario Belmont Upper Main Street 134

Claims (54)

[Claims] 1. A method for producing whey protein products, the method comprising: pasteurizing raw milk to remove some whey protein products; It denatures the proteins to form curds in the milk and extracts curds from the remaining whey. and subjecting the whey to an ultrafiltration step to remove lactose as a permeate; The ultrafiltered whey retentate is heat-treated to further denature the whey protein and add it to raw milk. The total amount of whey protein relative to the whey protein of about 50% or more and 90% or less Whey protein products are produced by concentrating denatured and heat-treated whey. How to include. 2. When whey is pasteurized before ultrafiltration, the whey proteins in raw milk are 2. The method of claim 1, wherein less than about 15% of the whey protein in the whey protein is denatured. 3. The ultrafiltered whey retentate is heat-treated to further denature the whey protein and produce it. Changes the total amount of whey protein relative to whey protein in milk by about 60 to about 80%. 2. The method according to claim 1, wherein the method comprises: 4. Claim 1, wherein the ultrafiltered whey is heated at a temperature of up to 95°C for 5 to 60 seconds, The method described in 2 or 3. 5. Claim 1: The ultrafiltered whey is heated at a temperature of 75 to 90°C for 5 to 30 seconds. , 2 or 3. 6. A whey protein product produced by the method of claim 1, 2 or 3. 7. 1. A method for producing a whey protein product comprising substantially undenatured whey protein. The ultrafiltered whey containing the heat-denatured whey in raw milk at a temperature below 90°C Heat for a sufficient period of time to heat denature approximately 50% to approximately 90% of the protein. producing a whey protein product by subjecting it to a controlled heating method comprising: Method. 8. The heating method involves heating the denaturable whey at a temperature of about 75 to about 90°C for 30 seconds or more. - obtaining a protein product in which about 60 to about 80% of the protein is denatured. The method according to claim 7. 9. 9. The method of claim 8, wherein about 70% of the denaturable whey protein is denatured. . 10. 1. A method for producing a whey protein product comprising: a) a substantially undenatured whey protein product; Whey containing protein and lactose is subjected to an ultrafiltration process to extract whey protein. forming a retentate containing a portion of lactose and a permeate containing a portion of lactose; b) This retentate is heated to a temperature of 90°C or lower to remove all of the heat-denaturable proteins in raw milk. Including heating for a sufficient time to thermally denature about 50% or more and about 90% or less of the amount. A method comprising subjecting to a controlled heating method to form a whey protein product. 11. 11. A method according to claim 7 or 10, wherein the temperature is at least 75<0>C. 12. The method according to claim 7 or 10, wherein the temperature is 75-85°C. 13. 11. The method according to claim 10, wherein the temperature is 78-82<0>C. 14. 14. The method according to claim 13, wherein the temperature is 80°C±0.5. 15. 11. A method according to claim 7 or 10, wherein the heating is carried out for up to 60 seconds. 16. 15. The method of claim 14, wherein said heating is performed for 5 to 30 seconds. 17. 17. The method of claim 16, wherein said heating is carried out for 10 to 20 seconds. 18. A claim that the temperature method is such that the whey protein is denatured by 60 to 80%. 7 or 10. 19. A claim that the temperature method is such that the whey protein is denatured by 65 to 75%. 18. The method described in 18. 20. A claim that the temperature method is such that the whey protein is denatured by about 70 to 72%. The method according to item 19. 21. 11. A process according to claim 7 or 10, wherein the starting whey has a minimum pH of 6 to 6.5. 22. 22. The method of claim 21, wherein the starting whey has a pH of 6.25 to 6.35. 23. 23. The method of claim 22, wherein the starting whey has a pH of about 6.1. 24. 8. The starting whey has a titratable acidity of 0.10 to 0.20% or 10. The method described in 10. 25. 25. The starting whey has a titratable acidity of 0.13 to 0.15%. How to put it on. 26. Cooling of the whey produced during the cheese manufacturing process to a temperature below approximately 6°C 11. The method according to claim 10, wherein the method is used in the step after being maintained. 27. 11. The method of claim 10, wherein the whey is a by-product from the production of mozzarella cheese. . 28. Whey is produced as a by-product in the production of mozzarella and cheddar cheese. 11. The method according to claim 10, wherein the mixture is a mixture of whey obtained by 29. A claim in which less than 15% of the heat-denaturable proteins in the starting whey are denatured. 7 or 10. 30. A claim in which less than 10% of the heat-denaturable proteins in the starting whey are denatured. 28. The method described in 28. 31. A method for producing a whey protein concentrate, comprising: a) a whey protein concentrate that is denatured by up to 15%; Whey containing protein and lactose is subjected to an ultrafiltration process to produce whey tan. forming a retentate containing protein and a permeate containing a portion of lactose; b) Addition of this retentate by subjecting it to controlled heating at a temperature of 75-85°C for 5-30 seconds. including ensuring that approximately 65-75% of the total amount of heat-denaturable whey protein is denatured. How to do it. 32. The heating process includes heating at a temperature of about 78-82°C for about 10-20 seconds. The method according to claim 31. 33. 33. The whey protein is about 68-72% denatured. the method of. 34. Heating involves heating for 15-18 seconds at a temperature of approximately 80°C and 0.5°C. 33. The method of claim 32, wherein the whey protein is about 70-72% denatured. 35. A whey protein concentrate comprising about 30-40% by weight of total solids, the solids comprising: Approximately 30-40% by weight of whey protein is in the form of whey protein in raw milk. Approximately 50% or more and 90% or less of the whey proteins that can be heat-denatured relative to products. 36. 36. Approximately 60-80% of the whey protein is so denatured. Products listed. 37. 37. The product of claim 36, wherein about 70% of the whey proteins are denatured. 38. A heat-denatured whey protein product that can be heat-denatured and is contained in raw milk. Moderately denatured whey that is about 50 to about 90% denatured based on the total amount of protein Products containing. 39. 40. The product of claim 39, wherein about 65-75% of the whey protein is denatured. . 40. 40. The product of claim 39, wherein the whey protein is 68-72% denatured. 41. 40. The product of claim 39, wherein the whey protein is about 71% denatured. 42. a) 30-65% of the moderately denatured whey protein and b) lactose 25-55% 42. A product according to claims 39, 40 and 41 comprising: 43. 30-40% of the moderately denatured whey protein and 45-40% lactose 42. A product according to claims 39, 40 and 41 comprising 55%. 44. A method for producing ice cream, the solids content of which is from about 2 to about 2 solids in the formulation. 9% by weight of whey protein concentrate, the whey protein concentrate solids content contains about 30 to about 40% whey protein by weight and has a lower denatured content than raw milk. an aqueous solids formulation having a whey protein content of about 50% to 90%; forming an ice cream mix and processing the mix to make ice cream. A method comprising forming a. 45. The whey protein concentrate has a denatured whey protein content of about 60 to about 45. The method according to claim 44, having an 80%. 46. First, the ingredients other than the whey protein concentrate are mixed, and then the whey protein concentrate is mixed. 45. The method of claim 44, wherein the aqueous formulation is prepared by mixing in a concentrate. . 47. Ice cream produced by the method according to any one of claims 44-46. Reem. 48. Produced by the method of any one of claims 44-46, comprising about 5 fat Ice cream containing less than % by weight. 49. Produced by the method of any one of claims 44-46, comprising about 1 fat Ice cream containing % by weight. 50. Foods having a fat or similar content, at least a portion of the fat content Approximately 90% or more of the total amount of heat-denatureable proteins contained in raw milk Food replacement with products containing moderately denatured whey protein that is denatured by less than % Goods. 51. 51. The food according to claim 50, which is ice cream. 52. 51. The food product according to claim 50, which is sour cream. 53. 51. The food according to claim 50, which is a white sauce. 54. 51. The food according to claim 50, which is yogurt.