JPH11123053A - Milk protein containing powder - Google Patents

Abstract

(57) [Summary] [Problem] To provide a milk protein-containing powder which is high in protein and low in calories and has a simple texture and is easy to drink. A milk protein-containing powder comprising a whey protein concentrate and a sugar alcohol. The content of whey protein and the content of sugar alcohol are each preferably 17 to 70% by weight. Further, it is preferable to contain 5 to 15% by weight of a dietary fiber (particularly a water-soluble dietary fiber) or a starch decomposition product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a milk protein-containing powder, and more particularly to a milk protein-containing powder containing whey protein concentrate and a sugar alcohol, which is dissolved in water or hot water for drinking. The milk protein-containing powder of the present invention is used as a powdered beverage having improved solubility, low calorie and high protein and good palatability.

[0002]

2. Description of the Related Art According to the Fourth Edition Food Composition Table, coffee milk contains 1.8% by weight of protein and 54 Kcal / 10 calories.
0g, yogurt is 3.0% by weight protein, 7 calories
5Kcal / 100g, lactic acid bacteria drink is 1.2% by weight of protein, calories 69Kcal / 100g, coffee drink is 0.8% by weight of protein, calories 46Kcal / 10
0 g.

[0003] Commercially available milk protein-containing powders include whole-fat milk powder, which is a powdered product of milk, skim milk powder, which is a defatted product, and adjusted milk powder for childcare. These milk protein-containing powders contain fat, lactose and other sugars,
According to the Fourth Edition Food Composition Table, the calories when drinking after dissolving in water or hot water are as follows.

That is, whole milk powder is 59 Kcal / 100 g at 2.9 wt% protein, skim milk powder is 51 Kcal / 100 g at 3.6 wt% protein, and adjusted milk powder is 115 Kcal / 10% at 3 wt% protein.
0 g.

[0005] As described above, the calorie of a beverage is 46 to 75 Kcal / l at 0.8 to 3.0% by weight of protein.
The calorie of the milk protein-containing powder when drunk is 51 to 11 at 2.9 to 3.6% by weight of the protein.
5 Kcal / 100 g, all of which are high in calories. Moreover, since it contains animal fats and oils and lactose, it has become a problem particularly in recent years from the viewpoint of preventing obesity, preventing adult diseases, and lactose intolerance.

[0006] Further, due to the high protein content, for example, milk protein-containing beverages made by enriching whole milk powder or skim milk powder have problems in that they have a heavy texture and are difficult to drink, and have high calories. On the other hand, whey protein powder that is already commercially available is dispersed and dissolved in water or hot water and eats and drinks. At that time, however, it has a disadvantage that powder remains as it is and it is extremely difficult to dissolve. Above is also not preferred.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and has as its object to provide a milk protein-containing powder which is high in protein and low in calories, and which has a simple texture and is easy to drink. It is in. Another object of the present invention is to provide a milk protein-containing powder that can be drunk by lactose intolerant persons and is excellent in terms of protein content, calories and taste. Still another object of the present invention is to improve the solubility, which is a problem in the case of whey protein powder,
It is an object of the present invention to provide a milk protein-containing powder having a low calorie, a high protein and a good palatability.

[0008]

The gist of the present invention resides in a milk protein-containing powder comprising a whey protein concentrate and a sugar alcohol.

The milk protein-containing powder of the present invention may optionally contain
It contains a high-intensity sweetener, dietary fiber, starch hydrolyzate, powdered flavor, etc., and is taken after dissolving in water or warm water.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
An example of a typical whey composition is as shown in Table 1 below. Incidentally,% in the table indicates% by weight.

[0011]

[Table 1]

The whey protein concentrate used in the present invention (Whe
y Protein Concentrate (hereinafter abbreviated as “WPC”)
Is a dried product of a liquid obtained by concentrating whey having the above composition by-produced when producing cheese or casein and separating lactose that crystallizes. Usually, the composition of WPC is 80% by weight or more of protein, about 4% by weight of lactose, about 5% by weight of fat, and about 4% by weight of water. WPC is characterized in that it contains less lactose than whey powder, and typically contains substantially no lactose. In addition, a whey protein isolate separated with higher purity than WPC (Whey Protein)
Isolate “WPI”) can be used in the same manner as WPC. Therefore, in the present invention, the WPI is included in WPC.

Examples of the sugar alcohol used in the present invention include erythritol, sorbitol, mannitol, xylitol, maltitol, powdered reduced maltose syrup and the like. Of these, erythritol and maltitol are preferred.

[0014] Erythritol is a sugar alcohol of tetracarbon sugar, which is soluble in water and very easily crystallized, and its crystals are beautiful and white. Erythritol is 75-85% sweeter than sucrose and gives a refreshing cool sensation when eaten. Erythritol also exists naturally and has the characteristic of having no calories. Maltitol has a good sweetness and a sweetness 0.85 that of sucrose.
It is twice as low in calories as sucrose, so it can be said that it is a low calorie sweetener.

In the milk protein-containing powder of the present invention, WPC
Is not particularly limited, but is preferably 17 to 70% by weight when expressed as whey protein content. When the content of whey protein is less than the above range, it becomes watery at the time of drinking, and when it exceeds the above range, the texture becomes heavy and sticky.

In the milk protein-containing powder of the present invention, the content of the sugar alcohol is not particularly limited as long as the milk protein-containing powder has low caloric properties and a favorable flavor, but is preferably 17 to 70% by weight. %. by the way,
Since maltitol may cause diarrhea due to large ingestion, it is generally preferable that the content when drinking one metal equivalent (for 350 g) is 20 g or less.

When WPC is dispersed and dissolved in water or warm water, it forms a powder immediately and is very difficult to dissolve. However, by forming a powder mixture with a sugar alcohol powder, the dispersibility and solubility are remarkably improved. For example, 100g of water and 5g of WPC
Is added with stirring, and it takes 4 minutes or more to dissolve, but a powder mixture of 5 g of WPC and 4 g of erythritol powder dissolves within 2 minutes.

In the present invention, a high-intensity sweetener is used in combination as a sweetener, if necessary. Examples of the high-intensity sweetener include aspartame and stevia, as well as saccharin, saccharin sodium, glycyrrhizin, acesulfame potassium, and the like, with stevia or aspartame being particularly preferred. Stevia, Stevioside,
Rebaudioside A and α-glycosyl stevioside are used. The content of the high-intensity sweetener is preferably 0.03 to 0.2% by weight of the milk protein-containing powder. In addition, as long as the low calorie property is not impaired, for example,
Saccharides such as glucose, maltitol, starch syrup, isomerized sugar, fructose, and sugar and / or sucrose-derived sugars such as coupling sugar and palatinose may be used.

Further, the following various food materials can be added to the milk protein-containing powder of the present invention in order to enhance palatability.

In order to give the milk protein-containing powder a body taste and improve the texture, fats and oils may be added, but the addition of fats and oils is limited due to the increase in calories. The inventor has
It has been found that the addition of dietary fiber (particularly water-soluble dietary fiber) or a starch degraded product significantly improves body taste and texture.

As the dietary fiber, various natural dietary fibers can be appropriately selected. In particular, Matsuya Chemical Industry Co., Ltd.
Starch-derived water-soluble vegetable fiber (trade name “Fiber Sol” or “Pine Fiber”), Nippon Shokuhin Kako Co., Ltd., a thickened polysaccharide-containing water-soluble corn fiber extracted from corn seed coat (trade name “ Eclipse ACE G, Eclipse SELFER), water-soluble soybean polysaccharide derived from soybeans manufactured by Fuji Oil Co., Ltd. (trade name "Soyafives"), other decomposed products of guar gum, and alginic acid made from seaweed Such water-soluble natural dietary fibers are preferred for beverage use. In general, dietary fiber has a low calorie, and more preferably has a masking effect of off-flavor and off-flavor similarly to erythritol. Specifically, whey odor is masked to improve palatability.

The starch hydrolyzate is obtained, for example, by hydrolyzing starch, and the type thereof is not particularly limited, but a reduced starch hydrolyzate such as a product "Paindex" of Matsutani Chemical Co., Ltd. is recommended.

The content of dietary fiber or hydrolyzed starch is preferably 5 to 15% by weight of the milk protein-containing powder. And, in the case of a white milk protein-containing powder to which no extract powder or the like is added, usually together with dietary fiber or degraded starch,
Salt is contained in an amount of about 0.4 to 0.8% by weight.

When the milk protein-containing powder of the present invention contains almost no fats and oils, it has a somewhat transparent feeling and lacks milky opacity like milk. Addition of fats and oils is more cloudy, but undesirably increases calories. The present inventor has reported that the particle size is 40 μm.
It has been found that the presence of the following calcium carbonate in an amount of 1.5 to 6% by weight gives a milky protein-containing powder having a cloudy feeling upon drinking and a calcium-rich milk protein.

As the calcium agent as described above, a water-insoluble calcium salt other than calcium carbonate can be used. Specific examples thereof include calcium phosphates (calcium dihydrogen pyrophosphate, calcium monohydrogen phosphate,
Tricalcium phosphate), shell fired calcium, eggshell fired calcium, bone fired calcium, calcium citrate,
Examples include tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, hydroxyapatite, dibasic calcium phosphate, and tribasic calcium phosphate.

The milk protein-containing powder of the present invention has little milky taste because it contains almost no milk fat. Therefore,
Milk flavor can be added to the milk protein-containing powder of the present invention, if necessary, to impart a milk flavor. In addition, dairy products such as powdered cream, whole milk powder, skim milk powder and the like can be added within a range not affecting calories. Further, the milk protein-containing powder of the present invention includes, for example, various powdered food materials such as extract powders of tea, coffee, etc., cocoa powder, matcha, organic acids, powdered juices, and nutrients such as vitamins, amino acids, and minerals. Components may be added.

[0027]

EXAMPLES Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples unless it exceeds the gist of the invention. The main materials used in the following experimental examples are as shown in Table 2 below.

[0028]

(1) Whey protein concentrate: AMPC, Inc. (protein 83% by weight, calorie 393 Kcal / 100 g) (2) Erythritol: manufactured by Mitsubishi Chemical Foods Co., Ltd. (3) Stevia: a product manufactured by Morita Chemical Co., Ltd. "Rebaudio A9-90CT" (4) Aspartame: manufactured by Ajinomoto Co. (5) Maltitol: manufactured by Tokyo Chemical Industry (reagent purity 98% by weight) (6) Dietary fiber: "Cell Ace G" manufactured by Nippon Shokuhin Kako Co., Ltd. (7) Coffee extract powder: manufactured by Nestlé Japan Co., Ltd. (8) Calcium carbonate: manufactured by Shiraishi Calcium Co., Ltd. (9) Milk flavor: manufactured by Kyowa Koryu Chemical Co., Ltd. (powder product) (10) Starch decomposed product: Matsutani Chemical Industry Co., Ltd.

The sweetness and caloric value of each sweetener were calculated based on the values in Table 3. In Table 3, the degree of sweetness was quoted from the pamphlet of each sweetener, and the calorie was quoted from "March 4th, 1996, Ministry of Health and Welfare Bureau Health Division Public Health Council Health Promotion Nutrition Subcommittee Reference Material".

[0030]

[Table 3]

Examples 1 and 2 and Comparative Examples 1 and 2 WPC, sugar alcohol powder and other materials were added and mixed with the composition (% by weight) shown in Table 4 below to prepare a milk protein-containing powder. did. Then, the above powder is stirred and dissolved in warm water to prepare a beverage so that the protein content becomes 6% by weight.
After heating at 90 ° C for 10 minutes, further heat in a 5 ° C refrigerator for 2 minutes.
After storage for 4 hours, it was subjected to sensory evaluation.

[0032]

[Table 4]

[0033]

[Table 5]

The calorie of the beverage of Comparative Example 1 (6% by weight of protein) prepared from whole milk powder was 117 Kcal / 100 g,
The calorie of the beverage of Comparative Example 2 prepared with skim milk powder is 63K.
cal / 100 g, and both have a heavy texture and are difficult to drink. On the other hand, the beverages of Examples 1 and 2 (6% by weight of protein) have low calories, are light in texture and easy to drink. Furthermore, since the beverages of Examples 1 and 2 contain almost no lactose, they are particularly preferable for lactose intolerant persons.

Examples 3 to 7 WPC, sugar alcohol powder, dietary fiber, and other materials were added and mixed with powder having the composition (% by weight) shown in Table 6 below to prepare a milk protein-containing powder. Then, the above powder was stirred and dissolved in warm water so that the protein content became 2 to 6% by weight to prepare a beverage, and the contents (% by weight) of protein, oil and fat, lactose and calories per 100 g were determined.

[0036]

[Table 6]

[0037]

[Table 7]

The beverages prepared from the milk protein-containing powders of Examples 3 to 7 contain 2 to 6% by weight of protein and 9 to 2 calories.
8 Kcal / 100 g, rich in protein and low in calories.

Examples 8 to 9 WPC, sugar alcohol powder, starch hydrolyzate, and other materials were added to each other in the composition (% by weight) shown in Table 8 below, and powder-mixed to prepare a milk protein-containing powder. Then, the above powder was stirred and dissolved in warm water so that the protein content became 2 to 3% by weight to prepare a beverage, and the content (% by weight) of protein, oil and fat, and lactose and the calories per 100 g were determined.

[0040]

[Table 8]

[0041]

[Table 9]

The beverages prepared from Examples 8 to 9 are protein-rich and low in calories, have little whey odor, and have a cloudy feeling like a milk beverage.

Examples 10 to 12 WPC, sugar alcohol powder, and other ingredients were added and mixed with the composition (% by weight) shown in Table 10 below to prepare a milk protein-containing powder containing coffee. Then, the above powder is stirred and dissolved in warm water so that the protein content becomes 2 to 4% by weight to prepare a beverage, and the protein content (% by weight) and 100% are obtained.
Calories per gram were determined.

[0044]

[Table 10]

[0045]

[Table 11]

Commercial coffee milk has a protein content of 1.8%,
In comparison with a calorie of 54 Kcal / 100 g (described in the list of commercial food ingredients published by Women's Nutrition University), Examples 8 to
A beverage containing coffee in which 10 powders are dissolved in a predetermined amount of warm water has a protein content of 2 to 4% by weight and a calorie of 17 to 25 Kc.
al / 100 g, protein rich and low in calories.

Examples 13 to 15 With the composition (% by weight) shown in Table 12 below, WPC, sugar alcohol powder and other materials were added and mixed with each other to prepare a cocoa-containing milk protein-containing powder. Then, the above powder was stirred and dissolved in warm water so that the protein content became 2% by weight to prepare a beverage, and the protein content (% by weight) and the calories per 100 g were determined.

[0048]

[Table 12] * "Ryoto Sugar Ester (TM) p-1570" manufactured by Mitsubishi Chemical Foods Corporation

[0049]

[Table 13]

A commercially available cocoa milk (listed in Women's Nutrition University Commercial Food Composition Table) contains 1.5% by weight of protein and 57 Kcal / 100 g of calories, and a predetermined amount of the powder of Examples 13 to 15 is used. Drink containing cocoa dissolved in warm water contains 2.4 to 4.4% by weight of protein and 2 calories.
It is 5 to 32.4 Kcal / 100 g, and is rich in protein and low in calories.

[0051]

According to the present invention as described above, a protein-rich and low-calorie milk protein-containing powder having improved solubility and containing almost no lactose is provided.

Claims (5)

[Claims] 1. A milk protein-containing powder comprising a whey protein concentrate and a sugar alcohol. 2. A whey protein content of 17 to 70% by weight.
The powder according to claim 1, which is 3. A sugar alcohol content of 17 to 70% by weight.
The powder according to claim 1, which is 4. The powder according to claim 1, comprising 5 to 15% by weight of a dietary fiber or a starch hydrolyzate. 5. The powder according to claim 4, wherein the dietary fiber is a water-soluble dietary fiber.