JPH06101986B2 - Transparent whey protein processed product containing salt and process for producing the same - Google Patents

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は、塩を含有し、しかも透
明の溶液状又はゲル状を保持する乳清タンパク質加工品
及びその製造法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed whey protein product which contains a salt and retains a clear solution or gel form, and a method for producing the same.

【０００２】[0002]

【従来の技術】乳清は、牛乳からカゼインを除いて得ら
れる画分の名称で、主要タンパク質成分はβ−ラクトグ
ロブリン、α−ラクトアルブミン、血清アルブミンであ
るが、かかる乳清及び乳清タンパク質は乳製品加工の二
次生成物として大量に得られ、経済的に入手し易く、し
かも嗜好性にも優れているため、近年、乳清飲料や乳清
粉末として食品市場に広く認められるようになってき
た。2. Description of the Related Art Whey is the name of a fraction obtained by removing casein from cow's milk, and the major protein components are β-lactoglobulin, α-lactalbumin, and serum albumin. Is obtained as a large amount as a secondary product of dairy product processing, is economically available, and has excellent palatability, so that it has been widely recognized in the food market as a whey beverage or whey powder in recent years. It's coming.

【０００３】更に、乳清タンパク質は、ゲル形成能、泡
沫特性、乳化性等の機能性に優れるため、食品加工の素
材としても、広く使用されている。しかし、乳清タンパ
ク質を加熱すると白濁液又は白濁ゲルとなるため、透明
性を必要とする液状又はゲル状食品には、適用できず、
その使用に限度があった。そこで、菓子類等のタンパク
質性透明ゲル化剤や増粘剤には、従来、寒天、アルギン
酸、ペクチン等の多糖類やガム質、ゼラチン等の動物性
タンパク質が主に用いられているが、経済性、機能性、
栄養性において、充分でない面があった。Further, whey protein is widely used as a material for food processing because it has excellent functionality such as gel forming ability, foaming property and emulsifying property. However, when the whey protein is heated, it becomes a cloudy liquid or a cloudy gel, so it cannot be applied to liquid or gel foods that require transparency,
There was a limit to its use. Therefore, polysaccharides such as agar, alginic acid and pectin, and animal proteins such as gum and gelatin have been mainly used as protein clear gelling agents and thickeners for confectionery, etc. Sex, functionality,
In terms of nutrition, there were some aspects that were not sufficient.

【０００４】また、透明ゲル基材としては、アルカリ処
理を施した卵白、タンパク質分解酵素処理した食品タン
パク質（例えば、卵白アルブミン）、脱塩処理を施した
卵白などがある。しかし、アルカリ処理は、タンパク質
の栄養性低下を招き、酵素処理は、高価な酵素剤を多量
に要し、非経済的であり、脱塩処理した卵白は中性、弱
酸性のｐＨ領域において透明性を維持できないなど、多
くの問題がある。なお、これらの方法では、いずれの場
合も、塩類の存在下で加熱を行うと白濁ゲルもしくは白
濁液を形成し、白濁液にあっては、粘性が低く、増粘剤
としての使用は制限され、乳化力や起泡性も低い。ま
た、白濁ゲルは、保水性、弾力性に劣るなど問題が多
い。As the transparent gel base material, there are, for example, alkali-treated egg white, proteolytic enzyme-treated food protein (eg albumen albumin), desalted egg white and the like. However, alkaline treatment leads to protein nutritional deterioration, and enzymatic treatment requires a large amount of expensive enzyme agents and is uneconomical. Desalted egg white is transparent in the neutral and weakly acidic pH range. There are many problems such as inability to maintain sex. In any of these methods, when heated in the presence of salts, a cloudy gel or cloudy liquid is formed, and the cloudy liquid has low viscosity and its use as a thickener is limited. , Low emulsifying power and foamability. In addition, the cloudy gel has many problems such as poor water retention and elasticity.

【０００５】[0005]

【発明が解決しようとする課題】本発明は、前述の如
く、経済性及び機能性等に優れる乳清タンパク質から、
加熱によっても、栄養性低下等を伴うことなく、安定し
て透明に維持できる製品を製造し、乳清タンパク質の用
途を食品、化粧品、医薬品等の素材として、更に、幅広
く展開可能とすることを課題とする。また、本発明で
は、塩を含む条件下や低タンパク質濃度下において、粘
稠な透明又は白濁液、透明ゲルを形成する新規な乳清タ
ンパク質製品の製造法を提供することをも課題とする。DISCLOSURE OF THE INVENTION The present invention, as described above, comprises a whey protein excellent in economy and functionality.
To produce a product that can be stably and transparently maintained even when heated without causing nutritional deterioration, and to make the application of whey protein possible as a raw material for foods, cosmetics, pharmaceuticals, etc., and further expand its application. It is an issue. Another object of the present invention is to provide a novel method for producing a whey protein product, which forms a viscous transparent or cloudy liquid or a transparent gel under a salt-containing condition or under a low protein concentration.

【０００６】[0006]

【課題を解決するための手段】本発明では、乳清タンパ
ク質を精製した後、実質的に無塩状態（例えばイオン強
度２５ミリモル以下）で、該乳清タンパク質含有液を、
ｐＨ４以下又は６以上において、５５℃以上に加熱し、
その後に、該液に塩を加え、加熱するという方法で、上
記課題を解決した。In the present invention, after whey protein is purified, the whey protein-containing liquid is treated in a substantially salt-free state (for example, ionic strength of 25 mmol or less).
At pH 4 or lower or 6 or higher, heat to 55 ° C or higher,
After that, a method of adding salt to the liquid and heating the solution solved the above-mentioned problems.

【０００７】乳清は、例えばチーズ製造工程の副産物等
として、大量に得られるものであるが、本発明では、か
かる乳清に含まれる塩類、糖類などの低分子化合物を実
質的に除去し、その後、液のｐＨを乳清タンパク質の等
電点（ｐＨ５前後）から離れた値、ｐＨ４以下又は６以
上、好ましくはｐＨ３．５以下又は６．５以上に調整し
た後に、加熱処理することにより、透明な液状又はゲル
状製品となし、このようにして得た透明な製品のｐＨ
を、再度上記範囲に調整した後に、塩類を添加し、加熱
することにより、透明な乳清タンパク質加工品となし得
たのである。[0007] Whey is obtained in a large amount, for example, as a by-product of the cheese manufacturing process. In the present invention, salts, sugars and other low-molecular compounds contained in such whey are substantially removed, Then, by adjusting the pH of the liquid to a value away from the isoelectric point of whey protein (around pH 5), pH 4 or less or 6 or more, preferably pH 3.5 or less or 6.5 or more, by heat treatment, No clear liquid or gel product, pH of the clear product thus obtained
Was adjusted again to the above range, and then salts were added and heated to obtain a transparent processed whey protein product.

【０００８】なお、本発明において透明とは、半透明を
も含むものであり、一般に島津製作所製の分光光度計Ｕ
Ｖ１６０Ａで測定した吸光度が１．５以下（但し、波長
６００ｎｍ、光路長１ｃｍのガラスセル使用）であるこ
とを意味する。In the present invention, the term "transparent" also includes semitransparent, and is generally a spectrophotometer U manufactured by Shimadzu Corporation.
It means that the absorbance measured with V160A is 1.5 or less (however, a glass cell having a wavelength of 600 nm and an optical path length of 1 cm is used).

【０００９】また、本発明において使用する乳清タンパ
ク質は、乳清及びそれから得られる乳清タンパク質画
分、並びに、その主要タンパク質（β−ラクトグロブリ
ン、α−ラクトアルブミン及び血清アルブミン等）のい
ずれであってもよい。The whey protein used in the present invention is any of whey, a whey protein fraction obtained from it, and its major proteins (β-lactoglobulin, α-lactalbumin, serum albumin, etc.). It may be.

【００１０】本発明において、乳清タンパク質を精製す
る方法としては、水又は低濃度の緩衝液を用いた透析
法、電気透析法、クロマトグラフィ（イオン交換、ゲル
クロ、疎水クロマトなど）、マイクロフィルトレーショ
ン、電気泳動法、吸着分離法、沈澱分離法などがいずれ
も使用でき、これらを二種以上組み合わせて使用しても
よい。In the present invention, as a method for purifying whey protein, a dialysis method using water or a low-concentration buffer solution, an electrodialysis method, chromatography (ion exchange, gel chromatography, hydrophobic chromatography, etc.), microfiltration , The electrophoresis method, the adsorption separation method, the precipitation separation method and the like can be used, and these may be used in combination of two or more kinds.

【００１１】なお、本発明で加熱処理して得た透明な液
状又はゲル状製品に添加される塩類は、乳清タンパク質
加工品における調味用の塩等であるが、塩等の添加はｐ
Ｈ調整後にされる必要がある。また、塩等の添加によ
り、その後の加熱処理により白濁し易くなるので、液の
ｐＨは、特に３．５以下又は６．５以上に調整されるの
が好ましい。The salt added to the transparent liquid or gel product obtained by the heat treatment in the present invention is a salt for seasoning in a processed whey protein product.
It needs to be done after H adjustment. In addition, since the addition of salt or the like makes the liquid more likely to become cloudy by the subsequent heat treatment, the pH of the liquid is preferably adjusted to 3.5 or less or 6.5 or more.

【００１２】本発明における乳清タンパク含有液の乳清
タンパク質含有量は特に限定されないが、５重量％以下
の低タンパク質濃度域においては、加熱後も透明液とな
り、粘稠な液状を示すが、濃度が増すと、粘稠な液とな
り取り扱い難くなる。通常は、５〜２０重量％に濃度を
調整されるのが、扱い易く、好ましい。なお、タンパク
質濃度を、１０重量％以上に調整した場合には、極めて
硬く、弾性に富む透明ゲルが得られる。一般に、このよ
うな液に添加される塩濃度は、特に限定されないが、製
品の調味という点から、２００ｍＭ以下（例えば５０〜
２００ｍＭ）、特に１５０ｍＭ以下であるのが好まし
い。The whey protein content of the whey protein-containing liquid in the present invention is not particularly limited, but in the low protein concentration range of 5% by weight or less, it becomes a transparent liquid even after heating and shows a viscous liquid, When the concentration increases, it becomes a viscous liquid and becomes difficult to handle. Usually, it is preferable to adjust the concentration to 5 to 20% by weight because it is easy to handle. When the protein concentration is adjusted to 10% by weight or more, an extremely hard and elastic transparent gel can be obtained. In general, the salt concentration added to such a liquid is not particularly limited, but from the viewpoint of the seasoning of the product, it is 200 mM or less (for example, 50 to 50 mM).
200 mM), especially 150 mM or less.

【００１３】また、本発明における塩の添加後の乳清タ
ンパク含有液の加熱温度は特に限定されないが、５５℃
以上であるのが好ましく、一般に７５〜９５℃程度が扱
い易い。しかし、１００℃以上に加熱されてもよく、例
えば、１２０℃前後の加熱では、１００℃以下の加熱で
得られるゲルより、弾性に富んだ硬いゲルを得ることが
できる。The heating temperature of the whey protein-containing liquid after addition of the salt in the present invention is not particularly limited, but it is 55 ° C.
It is preferable that the temperature is above, and generally about 75 to 95 ° C. is easy to handle. However, the gel may be heated to 100 ° C. or higher. For example, heating at about 120 ° C. can give a hard gel rich in elasticity as compared with the gel obtained by heating at 100 ° C. or lower.

【００１４】[0014]

【実施例】実施例１ 牛乳の脂肪分を遠心分離により取り除き、得られた液の
ｐＨを４．５に調整し、沈澱したカゼイン画分を更に遠
心分離で除いて乳清を得た。この乳清を水に対して透析
し、乳清タンパク質を得た。この処理によって、塩、糖
類などの低分子化合物が除かれる。また、透析により、
沈澱が生じるが、この沈澱は遠心分離で除いた。なお、
このような処理によっても乳清タンパク質組成に大きな
変化は認められなかった。得られた上清のタンパク質濃
度を７％に、ｐＨを７に調整し、８０℃で１時間加熱し
た。このようにして得た透明液すなわち調整乳清タンパ
ク質のｐＨを、２から９まで０．５ｐＨ単位毎に調整
し、最終濃度が５０ｍＭとなるように塩化ナトリウムを
添加した。この液を９０℃で１時間再加熱すると、ｐＨ
３．５以下に調整された製品は、透明液のまま保たれた
のに対し、ｐＨ４〜６．５の製品は、白濁ゲル又は白濁
液となり、ｐＨ７以上では、透明ゲルとなった。Example 1 Milk fat was removed by centrifugation, the pH of the obtained solution was adjusted to 4.5, and the precipitated casein fraction was removed by centrifugation to obtain whey. The whey was dialyzed against water to obtain whey protein. By this treatment, low molecular weight compounds such as salts and sugars are removed. Also, by dialysis,
A precipitate formed, which was removed by centrifugation. In addition,
No significant change was observed in the whey protein composition even by such treatment. The protein concentration of the obtained supernatant was adjusted to 7% and the pH was adjusted to 7, and the mixture was heated at 80 ° C. for 1 hour. The pH of the clear liquid thus obtained, that is, the adjusted whey protein, was adjusted in 0.5 pH units from 2 to 9 and sodium chloride was added so that the final concentration was 50 mM. When this solution is reheated at 90 ° C for 1 hour, the pH
The product adjusted to 3.5 or less was kept as a clear liquid, while the product having pH of 4 to 6.5 became a cloudy gel or a cloudy solution, and at pH 7 or more, it became a transparent gel.

【００１５】実施例２ 実施例１と同様にして得た乳清のタンパク質濃度を７
％、ｐＨを７に調整し、８０℃で１時間加熱した。これ
によって透明液状の調整乳清タンパク質が得られた。こ
の液のｐＨを２から９まで、０．５ｐＨ単位毎に調整
し、最終濃度が１００ｍＭになるように塩化ナトリウム
を添加した。これにより粘稠性が高くなった液を、更
に、９０℃で１時間再加熱すると、ｐＨ３．５までは半
透明ゲル、ｐＨ４から６．５までは白濁ゲル又は白濁液
となったが、それ以上のｐＨでは透明又は半透明ゲルと
なった。Example 2 Whey obtained in the same manner as in Example 1 had a protein concentration of 7
%, PH was adjusted to 7, and heated at 80 ° C. for 1 hour. As a result, a clear liquid modified whey protein was obtained. The pH of this solution was adjusted from 2 to 9 in units of 0.5 pH, and sodium chloride was added so that the final concentration was 100 mM. When the liquid with increased viscosity was reheated at 90 ° C for 1 hour, it became a translucent gel up to pH 3.5 and a cloudy gel or cloudy solution from pH 4 to 6.5. At the above pH, the gel became transparent or translucent.

【００１６】実施例３ 実施例１と同様にして得た乳清を、蒸留水に対して透
析、並びに遠心分離処理し、上清液を得た。この透明液
のタンパク質濃度を７％、ｐＨを７に調整し、８０℃で
１時間加熱し、調整乳清タンパク質を得た。この調整乳
清タンパク質のｐＨを６．５、７．５、８．５に調整
し、最終濃度が１００ｍＭになるように塩化ナトリウム
を添加し、１２１℃で４分間加熱した。その結果、いず
れの場合にも、透明で弾力に富むゲルが形成された。Example 3 The whey obtained in the same manner as in Example 1 was dialyzed against distilled water and centrifuged to obtain a supernatant. The protein concentration of this clear liquid was adjusted to 7% and the pH was adjusted to 7 and heated at 80 ° C. for 1 hour to obtain an adjusted whey protein. The pH of the adjusted whey protein was adjusted to 6.5, 7.5, and 8.5, sodium chloride was added so that the final concentration was 100 mM, and the mixture was heated at 121 ° C. for 4 minutes. As a result, a transparent and elastic gel was formed in each case.

【００１７】実施例４ 実施例１と同様にして得た乳清を、緩衝液に対して透
析、ならびに遠心分離処理し、上清液を得た。この上清
液から、乳清タンパク質の主成分であるβラクトグロブ
リンを、イオン交換クロマトグラフィ及びゲルクロマト
グラフィで調製した。得られたβラクトグロブリン液の
ｐＨを７に調整し、８０℃で１時間加熱し、得られた透
明液に塩酸又は苛性ソーダを添加し、そのｐＨを２から
９まで、０．５ｐＨ単位毎に調整し、最終濃度が５０ｍ
Ｍになるように塩化ナトリウムを添加した。この液を９
０℃で１時間再加熱すると、ｐＨ３．５以下は半透明ゲ
ル、ｐＨ４から６までは白濁ゲル、ｐＨ６．５以上では
透明ゲルが得られた。市販のβラクトグロブリンを用い
て同様の実験を行ったが、この場合にも、同様の結果が
得られた。Example 4 The whey obtained in the same manner as in Example 1 was dialyzed against a buffer solution and centrifuged to obtain a supernatant. From this supernatant, β-lactoglobulin, which is the main component of whey protein, was prepared by ion exchange chromatography and gel chromatography. The pH of the obtained β-lactoglobulin solution was adjusted to 7, heated at 80 ° C. for 1 hour, hydrochloric acid or caustic soda was added to the obtained clear solution, and the pH was adjusted from 2 to 9 at every 0.5 pH unit. Adjusted to a final concentration of 50m
Sodium chloride was added to make M. This liquid 9
When reheated at 0 ° C. for 1 hour, a translucent gel was obtained at a pH of 3.5 or less, a cloudy gel was obtained at a pH of 4 to 6, and a transparent gel was obtained at a pH of 6.5 or more. Similar experiments were carried out using commercially available β-lactoglobulin, and similar results were obtained in this case as well.

【００１８】実施例５ 実施例１と同様にして得た乳清を、実施例４と同様に処
理し、βラクトグロブリンを得た。このβラクトグロブ
リンの透明液をｐＨ７に調整し、８０℃で１時間加熱
し、得られた透明液に塩酸又は苛性ソーダを添加して、
ｐＨを２から９まで０．５ｐＨ単位毎に調整し、更に、
タンパク質濃度を６．５％に調整し、その後、各液に、
最終濃度が１００ｍＭになるように塩化ナトリウムを添
加した。この液を９０℃で１時間再加熱すると、ｐＨ
３．５以下は半透明ゲル、ｐＨ４から６までは白濁ゲ
ル、ｐＨ６．５以上では半透明ゲルとなった。市販のβ
ラクトグロブリンを用いて同様の実験を行ったが、この
場合にも、同様の結果が得られた。Example 5 Whey obtained in the same manner as in Example 1 was treated in the same manner as in Example 4 to obtain β-lactoglobulin. The clear solution of β-lactoglobulin was adjusted to pH 7, heated at 80 ° C. for 1 hour, and hydrochloric acid or caustic soda was added to the clear solution obtained,
Adjust the pH from 2 to 9 in 0.5 pH units, and
Adjust the protein concentration to 6.5%, then add
Sodium chloride was added to a final concentration of 100 mM. When this solution is reheated at 90 ° C for 1 hour, the pH
It was a translucent gel below 3.5, a cloudy gel from pH 4 to 6, and a translucent gel above pH 6.5. Commercial β
Similar experiments were performed using lactoglobulin, but in this case, similar results were obtained.

【００１９】実施例６ 乳清タンパク質の主要タンパク質の一種である牛血清ア
ルブミン（シグマ社製、フラクションＶ標品を用いた）
を、蒸溜水に対して充分透析した後、得られた液のｐＨ
を２から９まで０．５単位毎に調整し、同時に、そのタ
ンパク質濃度を７％に調整した。その後、この液を８０
℃で１時間加熱し、得られた透明液に塩酸又は苛性ソー
ダを添加して、ｐＨを２から９まで０．５ｐＨ単位毎に
調整し、最終濃度が５０ｍＭになるように塩化ナトリウ
ムを添加した。この液を９０℃で１時間再加熱すると、
ｐＨ３．５以下は透明ゲル、ｐＨ４から６までは白濁ゲ
ル、ｐＨ６．５以上では透明ゲルが形成された。Example 6 Bovine serum albumin, which is one of the major proteins of whey protein (fraction V standard, manufactured by Sigma) was used.
Is thoroughly dialyzed against distilled water, and the pH of the obtained solution is
Was adjusted in increments of 0.5 units from 2 to 9 and at the same time the protein concentration was adjusted to 7%. Then, add this liquid to 80
The mixture was heated at 0 ° C. for 1 hour, hydrochloric acid or caustic soda was added to the obtained clear liquid to adjust the pH from 2 to 9 in 0.5 pH units, and sodium chloride was added so that the final concentration was 50 mM. When this solution is reheated at 90 ° C for 1 hour,
A transparent gel was formed at pH 3.5 or lower, a cloudy gel was formed at pH 4 to 6, and a transparent gel was formed at pH 6.5 or higher.

【００２０】実施例７ 乳清タンパク質の主要タンパク質の一種である牛血清ア
ルブミン（シグマ社製、フラクションＶ標品を用いた）
を、蒸溜水に対して充分透析した後、得られた液のｐＨ
を２から９まで０．５ｐＨ単位毎に調整し、同時にタン
パク質濃度を７％に調整した。この液を８０℃で１時間
加熱し、得られた透明液に塩酸又は苛性ソーダを添加し
て、ｐＨを２から９まで０．５ｐＨ単位毎に調整し、最
終濃度が１００ｍＭになるように塩化ナトリウムを添加
した。この液を９０℃で１時間再加熱すると、ｐＨ３．
５以下は透明ゲル、ｐＨ４から６までは白濁ゲル、ｐＨ
６．５以上では透明ゲルが形成された。Example 7 Bovine serum albumin, which is one of the major proteins of whey protein (fraction V standard, manufactured by Sigma) was used.
Is thoroughly dialyzed against distilled water, and the pH of the obtained solution is
Was adjusted from 2 to 9 every 0.5 pH unit and at the same time the protein concentration was adjusted to 7%. This solution is heated at 80 ° C for 1 hour, and hydrochloric acid or caustic soda is added to the resulting clear solution to adjust the pH from 2 to 9 in 0.5 pH units, and sodium chloride is adjusted to a final concentration of 100 mM. Was added. When this solution was reheated at 90 ° C. for 1 hour, pH of 3.
5 or less is transparent gel, pH 4 to 6 is cloudy gel, pH
A transparent gel was formed at 6.5 or more.

【００２１】実施例８ 実施例１と同様の方法で透析して得た乳清タンパク質液
のｐＨを７に調整し、８０℃で１時間加熱した後、得ら
れた透明液のｐＨを７に調整し、最終濃度が０〜２００
ｍＭとなるように、濃度を変えて塩化ナトリウムを添加
し、この液を９０℃で１時間再加熱した。このようにし
て得た製品の、透明度を島津製作所製の分光光度計でＵ
Ｖ１６０Ａで測定した。その結果を次表に示す。 Example 8 The whey protein solution obtained by dialysis in the same manner as in Example 1 was adjusted to pH 7 and heated at 80 ° C. for 1 hour, and then the pH of the obtained clear solution was adjusted to 7. Adjust to a final concentration of 0-200
Sodium chloride was added at various concentrations so as to reach mM, and this solution was reheated at 90 ° C. for 1 hour. The transparency of the product thus obtained was measured with a Shimadzu spectrophotometer.
It was measured with V160A. The results are shown in the table below.

【００２２】実施例９ 牛血清タンパク質（シグマ社製、フラクションＶ標品を
用いた）を、蒸留水に対して充分透析した後、液のｐＨ
を７に調整し、同時に該液のタンパク質濃度を６．５％
に調整した。この液を８０℃で１時間加熱した後、得ら
れた透明液のｐＨを７に調整し、最終濃度が０〜２００
ｍＭとなるように、濃度を変えて塩化ナトリウムを添加
し、この液を９０℃で１時間再加熱した。このようにし
て得た製品の、透明度を島津製作所製の分光光度計でＵ
Ｖ１６０Ａで測定した。その結果を次表に示す。 Example 9 Bovine serum protein (manufactured by Sigma, using Fraction V standard) was dialyzed against distilled water sufficiently, and then the pH of the solution was adjusted.
Was adjusted to 7 and the protein concentration of the solution was adjusted to 6.5% at the same time.
Adjusted to. After heating this liquid at 80 ° C. for 1 hour, the pH of the obtained transparent liquid was adjusted to 7, and the final concentration was 0 to 200.
Sodium chloride was added at various concentrations so as to reach mM, and this solution was reheated at 90 ° C. for 1 hour. The transparency of the product thus obtained was measured with a Shimadzu spectrophotometer.
It was measured with V160A. The results are shown in the table below.

【００２３】実施例１０ β−ラクトグロブリンを使用して実施例８と同様の方法
を実施した。その結果、実施例８と同様に塩化ナトリウ
ムを０〜２００ｍＭの範囲で添加した場合、いずれも透
明な加熱加工品を得ることができた。Example 10 A method similar to that of Example 8 was carried out using β-lactoglobulin. As a result, when sodium chloride was added within the range of 0 to 200 mM as in Example 8, a transparent heat-processed product could be obtained.

【００２４】[0024]

【発明の効果】本発明では、経済的に大量に入手し易
い、乳清タンパク質を、塩を含有する、透明性ある加熱
加工品として、安全かつ迅速に、提供できる。従って、
栄養分に富んだ乳清タンパク質を、外観よく、食品、化
粧品、医薬品等に幅広く適用可能とするものであり、本
発明の製品は、中性、弱酸性領域においても安定して透
明性を維持できるため、非常に扱い易いものとなる。INDUSTRIAL APPLICABILITY According to the present invention, whey protein, which is economically easily available in large quantities, can be safely and promptly provided as a transparent heat-processed product containing a salt. Therefore,
The whey protein rich in nutrients has a good appearance and is widely applicable to foods, cosmetics, pharmaceuticals, etc., and the product of the present invention can stably maintain transparency even in the neutral and weakly acidic regions. Therefore, it is very easy to handle.

フロントページの続き (56)参考文献 ＮＥＴ．ＭＩＬＫ ＤＡＩＲＹ Ｊ. （1983）37，Ｐ．37−49 ＪＡＰＡＮＥＳＥ ＪＯＵＲＮＡＬ Ｏ Ｆ ＤＡＩＲＹ ＡＮＤ ＦＯＯＤ ＳＣ ＩＥＮＣＥ（1980）29（１）Ａ１−Ａ９ ＦＯＯＤ ＴＥＣＨＮＯＬＯＧＹ （1973）ＦＥＢ．Ｐ．59−65 ＴＨＥ ＪＯＵＲＮＡＬ ＯＦ ＤＡＩ ＲＹ ＳＣＩＥＮＣＥ（1984）67（11) Ｐ．2723−2733 日本食品工業学会誌 32（９）Ｐ．639 −645 日本食品工業学会誌 32（７）Ｐ．493 −499Continuation of front page (56) References NET. MILK DAIRY J. (1983) 37, p. 37-49 JAPANESE JOURNAL OF DAIRY AND FOOD SC IENCE (1980) 29 (1) A1-A9 FOOD TECHNOLOGY (1973) FEB. P. 59-65 THE JOURNAL OF DAI RY SCIENCE (1984) 67 (11) P. 2723-2733 Journal of Japan Food Industry Society 32 (9) P. 639-645 Journal of Japan Food Industry Society 32 (7) P. 493 −499

Claims (2)

【特許請求の範囲】[Claims] 【請求項１】 乳清タンパク質を精製した後に、実質的
に無塩状態で、前記乳清タンパク質含有液を、ｐＨ４以
下又は６以上において、５５℃以上に加熱し、その後、
再度ｐＨを４以下又は６以上に調整した後、該液に、塩
を添加し、加熱することを特徴とする塩を含有する透明
な乳清タンパク質加工品の製造法。1. After purifying whey protein, the whey protein-containing liquid is heated to 55 ° C. or higher at a pH of 4 or lower or 6 or higher in a substantially salt-free state, and thereafter,
A method for producing a transparent processed whey protein product containing a salt, which comprises again adjusting the pH to 4 or less or 6 or more and then adding a salt to the liquid and heating. 【請求項２】 乳清タンパク質を５〜２０重量％、塩を
５０〜２００ｍＭ含有する透明な乳清タンパク質加工
品。2. A transparent processed whey protein product containing 5 to 20% by weight of whey protein and 50 to 200 mM of salt.