WO2014017525A1 - Low-fat or fat-free air bubble-containing emulsion - Google Patents

Low-fat or fat-free air bubble-containing emulsion Download PDF

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Publication number
WO2014017525A1
WO2014017525A1 PCT/JP2013/070014 JP2013070014W WO2014017525A1 WO 2014017525 A1 WO2014017525 A1 WO 2014017525A1 JP 2013070014 W JP2013070014 W JP 2013070014W WO 2014017525 A1 WO2014017525 A1 WO 2014017525A1
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WIPO (PCT)
Prior art keywords
fat
whey protein
containing emulsion
low
weight
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PCT/JP2013/070014
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French (fr)
Japanese (ja)
Inventor
和典 柏木
愛和 土江
幸三 大久保
由佳 金谷
智子 市場
Original Assignee
株式会社明治
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Application filed by 株式会社明治 filed Critical 株式会社明治
Priority to CN201380039178.0A priority Critical patent/CN104582502B/en
Priority to SG11201500497QA priority patent/SG11201500497QA/en
Priority to JP2014526966A priority patent/JP6301252B2/en
Publication of WO2014017525A1 publication Critical patent/WO2014017525A1/en
Priority to IN603DEN2015 priority patent/IN2015DN00603A/en
Priority to HK15110656.7A priority patent/HK1209595A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/46—Aerated, foamed, cellular or porous products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/02—Foamed, gas-expanded or cellular products

Definitions

  • the present invention relates to a low-fat or non-fat bubble-containing emulsion comprising whey protein aggregates and a method for producing the same.
  • ice creams containing these stabilizers and emulsifiers sometimes have artificial flavors and textures derived from stabilizers and emulsifiers, such as poor melting in the mouth and causing bitterness.
  • Patent Document 1 Japanese Patent Application Laid-Open No. 08-107759
  • ice creams using the heat-denatured whey protein as a tissue stabilizer and a method for producing the same are disclosed.
  • the ice creams exemplified in this document contain 12% milk fat, and no study has been made on a bubble-containing emulsion having a small amount of fat.
  • Patent Document 2 discloses a method of preparing a frozen dessert by adding a whey protein concentrate (WPC) to a fat-free ice cream mix containing a stabilizer and an emulsifier. ing.
  • WPC whey protein concentrate
  • Patent Document 3 discloses that a whey protein concentrate is heated and slowly acidified using at least one selected from the group consisting of lactic acid bacteria, yeast and gluconolactone. Discloses a non-fat ice cream using a whey sour gel and a method for producing the same. Furthermore, Japanese Patent Publication No. 07-110204 (Patent Document 4) describes a method for producing ice creams using a frozen gel obtained by freezing after heating a whey protein concentrate. However, in these methods, it is essential to add stabilizers and emulsifiers, so the ice creams obtained by these methods leave artificial flavors and textures derived from the stabilizers and emulsifiers. .
  • the method of adding the whey protein concentrate is not suitable for efficient continuous production because thickening occurs during heat sterilization, and scorching to the sterilizer and piping internal pressure are increased. Furthermore, since the method using the whey sour gel or the frozen gel requires a fermentation step or a freezing step, there is a concern that the manufacturing method becomes complicated.
  • Patent Document 5 JP-T 06-509475 discloses that dried fine-particle protein spherical aggregates can serve as a fat substitute.
  • a bubble-containing emulsion such as ice cream, and the overrun characteristics of the bubble-containing emulsion having a small amount of fat are not described at all.
  • whey proteins that have undergone various processing in this way, but low-fat or non-fat bubble-containing emulsions with low fat content that can ensure high overrun without the addition of emulsifiers and stabilizers. Is not described at all.
  • the present inventors as processed whey protein, have been known as a commercially available product of whey protein concentrate and dry particulate protein aggregate (diameter: about 0.1-3.
  • the present inventors have now obtained a 50% average particle size of 2 to 10 ⁇ m, which is obtained by processing that has not been conventionally known, that is, a process in which a whey protein solution is subjected to heat treatment and mechanical shearing simultaneously.
  • a whey protein solution is subjected to heat treatment and mechanical shearing simultaneously.
  • the whey protein aggregate comprising the particles is added to a low-fat ice cream mix, a high overrun is ensured without adding conventionally required stabilizers and emulsifiers.
  • the final product can maintain shape retention, and as a result, it succeeded in producing low-fat or non-fat ice creams having good flavor and texture.
  • the whey protein aggregate did not cause thickening in the heat sterilization process, and succeeded in efficient continuous production of ice creams.
  • the present invention is based on these findings.
  • an object of the present invention is to provide a low-fat or non-fat bubble-containing emulsion that ensures a high overrun and that has a good flavor and texture without substantially using a stabilizer or an emulsifier. To do.
  • the low-fat or non-fat bubble-containing emulsion of the present invention is obtained by subjecting a whey protein solution to a heat treatment and a mechanical shearing treatment at the same time, and a 50% average particle size.
  • a whey protein aggregate comprising particles having a diameter of 2 to 10 ⁇ m is included as a fat substitute.
  • the heat treatment condition is 75 to 85 ° C. for 5 to 10 minutes as the preparation condition of the whey protein aggregate described above.
  • the solid content concentration contained in the whey protein solution is 5 to 20% by weight.
  • the bubble-containing emulsion is a food.
  • the aforementioned food is one selected from the group consisting of ice creams, ice confectionery, frozen yogurt, whipped cream, margarine, spread, and whipped soft cheese.
  • whey protein aggregation comprising particles having a 50% average particle size of 2 to 10 ⁇ m obtained by subjecting a whey protein solution to heat treatment and mechanical shearing simultaneously. Mix things with water, There is provided a process for producing a low-fat or non-fat bubble-containing emulsion comprising stirring the mixture to form bubbles.
  • whey protein aggregation comprising particles having a 50% average particle diameter of 2 to 10 ⁇ m obtained by subjecting a whey protein solution to heat treatment and mechanical shearing simultaneously. Mix things with water, There is provided a process for producing low-fat or non-fat ice cream, ice confectionery or frozen yogurt comprising stirring and freezing the mixture to form bubbles.
  • the temperature at which the bubbles are formed is ⁇ 2.5 ° C. or lower.
  • the whey protein aggregate is used as a fat substitute without being dried in the production method described above.
  • the present invention it is possible to ensure high overrun and maintain shape retention as a final product in a bubble-containing emulsion having a small amount of fat without substantially using a stabilizer or an emulsifier. It is possible to provide a low-fat or non-fat foam-containing emulsion having a texture, and a method for producing the same. Moreover, since the whey protein aggregate used for this invention does not cause a viscosity increase also in a heat sterilization process, it can provide the efficient continuous production method of a bubble containing emulsion.
  • the whey protein aggregate of the present invention is prepared by a simple treatment consisting mainly of natural food raw materials and simultaneously subjected to a heat treatment and a mechanical shearing treatment without using a pH adjuster or the like, it is stable. It can be provided as a product with a high natural image substantially free of other synthetic additives as well as agents and emulsifiers.
  • FIG. 1 shows a schematic diagram of the rotating part of a homomixer (TKHOMO MIXER MARKII Model 2.5, manufactured by Primix).
  • FIG. 2 is a graph showing the overrun characteristics (OR%) of fat-free ice creams containing (added) the whey protein aggregate (MP) described in Example 2 (1).
  • FIG. 3 is a graph showing the overrun characteristics of fat-free ice creams formulated with various concentrations of MP described in Example 2 (1).
  • FIG. 4 is a graph showing the overrun characteristics of fat-free ice creams formulated with various types of whey proteins described in Example 2 (2).
  • FIG. 1 shows a schematic diagram of the rotating part of a homomixer (TKHOMO MIXER MARKII Model 2.5, manufactured by Primix).
  • FIG. 2 is a graph showing the overrun characteristics (OR%) of fat-free ice creams containing (added) the whey protein aggregate (MP) described in Example 2 (1).
  • FIG. 3 is a graph showing the over
  • FIG. 5 is a graph showing the overrun characteristics of fat-free ice creams containing MPs containing non-fat milk solids (SNF) described in Example 2 (3) at various concentrations.
  • FIG. 6 is a graph showing the overrun characteristics of fat-free ice creams formulated with MPs prepared at various pH as described in Example 2 (4).
  • FIG. 7 is a graph showing the overrun characteristics of low fat ice creams formulated with various concentrations of the whey protein aggregate (MP) described in Example 3.
  • FIG. 8 is a photograph showing the results of a solubility test of low-fat or non-fat ice creams formulated with whey protein aggregate (MP) described in Example 4.
  • FIG. 9 is a graph showing the results of a heat resistance comparison test of ice cream mixes (mixed liquids) containing various types of whey proteins described in Example 6.
  • Low-fat or non-fat bubble-containing emulsion of the present invention is a 50% average particle obtained by subjecting a whey protein solution to heat treatment and mechanical shearing simultaneously.
  • a whey protein aggregate comprising particles having a diameter of 2 to 10 ⁇ m is included as a fat substitute.
  • the whey protein solution used in the present invention is obtained by mixing and dissolving and / or dispersing a whey protein concentrate in water.
  • the water may be replaced with milk containing a lot of water or other dairy products, or these may be used together.
  • the fat content of the actually obtained whey protein aggregate can be adjusted to be small. Skim milk is preferred.
  • Whey protein concentrate means a whey protein concentrate concentrated to a predetermined designed concentration by membrane treatment or the like, also called whey protein concentrate.
  • WPC Whey protein concentrate
  • examples of the WPC used in the present invention include cheese whey-derived WPC, lactic acid whey-derived WPC, and the like, and the origin and protein content (concentration) are not particularly limited.
  • a purified whey protein (WPI) having a higher degree of purification may be used instead of WPC. These may be produced according to a conventional method or may be commercially available products.
  • the composition of the components of the whey protein concentrate may vary depending on the whey raw materials, products, and preparation methods.
  • the fat content is 5% by weight or less, preferably 3% by weight or less in that the final product (final product) of the present invention is a low-fat or non-fat bubble-containing emulsion. More preferably, the composition of the component is 1% by weight or less.
  • the lactose content in the WPC has a function of suppressing the formation of whey protein particles, so that the lactose content is 90% by weight or less, preferably 80% by weight or less, more preferably 70% by weight. % Composition.
  • the WPC used in the present invention includes, for example, WPC that has been desalted after the protein content is concentrated to 34% by weight of the whole (hereinafter also referred to as “WPC34”). It is not limited to.
  • whey protein solution in the step of mixing and dissolving and / or dispersing whey protein concentrate (WPC) in water, in order to increase the dissolution efficiency and / or dispersion efficiency of the mixture of WPC and water, You may attach
  • the whey protein solution used in the present invention is a dairy product containing whey protein before concentration of whey protein, such as whey powder (whey powder), non-powdered liquid or pasty whey, or concentration. Whey may be used.
  • the solid content concentration in the whey protein solution for example, the protein content (concentration) and the lactose content were adjusted so as to correspond to skim milk powder and spray-dried, and the protein was 34 wt% and the lactose was 55 wt%.
  • % Of WPC powder (WPC34) 5-20% by weight can be applied, preferably 7-20% by weight, more preferably 7-18% by weight, even more preferably 8-18% by weight, even more preferably 9 to 18% by weight.
  • solid content means components other than water contained in a whey protein solution, and specifically means a milk component.
  • the milk component is composed of non-fat milk solids (SNF) and fat.
  • the solid content used in the present invention is a fat content of 5% by weight or less, preferably 3% by weight, in that the final product (final product) of the present invention is a low-fat or non-fat bubble-containing emulsion.
  • the composition of the component of 1% by weight or less is more preferable.
  • the solid content concentration is 25% by weight or more, whey protein aggregates may not be obtained (non-aggregation), or the 50% average particle size of the particles contained in the actually obtained whey protein aggregates tends to be small.
  • the protein content (concentration) in the whey protein solution is 0.5 to 20% by weight, preferably 1 to 10% by weight, more preferably 2.5 to 6.5% by weight, and still more preferably. It is 3 to 6% by weight, still more preferably 1 to 5% by weight.
  • the protein content may be calculated based on, for example, known information, or may be calculated by measuring by a known or conventional method such as the Kjeldahl method.
  • the ratio of the protein content (concentration) to the lactose content (concentration) in the whey protein solution is preferably 1 to 9: 9 to 1, more preferably 2 to 6: 8 to 4.
  • the content of lactose may be calculated based on, for example, known information, or may be calculated by measuring according to a known or conventional method such as liquid chromatography or an enzyme kit.
  • a higher ratio of protein content than lactose results in a lower yield of whey protein aggregates per unit, whereas a higher ratio of lactose content than protein content results in whey protein aggregates. The agglomeration tends to occur rapidly.
  • the heat treatment used in the present invention is not particularly limited as long as it can be performed simultaneously with the mechanical shearing treatment, and a general heat treatment apparatus used in food processing technology can be used.
  • a general heat treatment apparatus used in food processing technology examples include a jacketed tank, a plate heat exchanger, a tube heat exchanger, a scraping heat exchanger, a steam injection heating device, and an energizing heating device. It is done.
  • the temperature for the heat treatment can be 55 ° C. or higher, preferably 55 ° C. to 100 ° C., more preferably 70 to 90 ° C., still more preferably 75 to 85 ° C., and still more preferably 75 to 80 ° C.
  • For the heat treatment time for example, 5 to 20 minutes can be applied at a heat treatment temperature of 75 to 85 ° C., preferably 5 to 15 minutes, more preferably 5 to 10 minutes.
  • the mechanical shearing treatment used in the present invention is not particularly limited as long as it is a method capable of shearing simultaneously with the heat treatment, and a general mechanical shearing device used in food processing technology can be used.
  • a general mechanical shearing device used in food processing technology examples include a turbo mixer (manufactured by Scanima) and a homomixer (manufactured by Primics).
  • TK HOMO MIXER MARKII Model 2.5, manufactured by Primix the rotational speed (TK HOMO MIXER MARKII Model 2.5, manufactured by Primix)
  • the rotational speed 100 to 10,000 rpm can be applied, preferably 200 to 8000 rpm, more preferably 250 to 5000 rpm.
  • the rotational speeds of the homomixer are 100 to 10,000 rpm, 200 to 8000 rpm, and 250 to 5000 rpm, respectively, to 1.9 to 190 Pa, 3.7 to 150 Pa, and 4.7 to 94 Pa in terms of shear force (shear stress). Equivalent to. That is, 1.9 to 190 Pa can be applied to the shearing force of the mechanical shearing treatment, preferably 3.7 to 150 Pa, and more preferably 4.7 to 94 Pa.
  • the shearing force of mechanical shearing processing varies greatly depending on the type (model) of the shearing device actually used and the setting of its capability (operating conditions), those skilled in the art appropriately change the model and operating conditions. By doing so, the effect of the present invention may be obtained.
  • “attached simultaneously” means that the heat treatment and the mechanical shearing treatment are performed simultaneously.
  • the “whey protein aggregate” is an aggregate of particles mainly composed of whey protein, which is obtained by simultaneously subjecting the whey protein solution to the heat treatment and the mechanical shearing treatment. It means that the 50% average particle diameter of the particles is 2 to 10 ⁇ m.
  • the 50% average particle diameter can be measured using a particle size distribution measuring apparatus based on the laser diffraction / scattering method.
  • the 50% average particle size can be measured easily and inexpensively, and is highly versatile.
  • a laser diffraction scattering method particle size distribution measuring device LS230 manufactured by Beckman Coulter
  • a laser diffraction particle size distribution measuring device It is preferable to use the SALD-2001 system (manufactured by Shimadzu Corporation).
  • the “50% average particle size” means a particle size of 50% as an integrated value in the result of the particle size distribution of the dispersion measured using a particle size distribution measuring apparatus based on the laser diffraction / scattering method. Specifically, it means the particle diameter at the point where 50% of the total number of particles is reached by adding the number of particles (number) from the smallest particle size in the particle size distribution.
  • the 50% average particle diameter is sometimes referred to as the average fat globule diameter in dairy products such as milk and milk drinks.
  • “50% average particle diameter” is referred to as the average fat globule diameter. Expression is also included as meaning.
  • the whey protein aggregate used in the present invention contains many particles having a particle size of 1 ⁇ m or less, the overrun stability of the actually obtained bubble-containing emulsion is poor and the shape retention cannot be maintained.
  • Such a whey protein aggregate in which the 50% average particle diameter of such particles is 2 to 10 ⁇ m can be obtained, for example, by subjecting a whey protein solution to heat treatment at 75 to 85 ° C. and mechanical shear treatment in 5 to 10 minutes. It can prepare by attaching
  • a homomixer TK HOMO MIXER MARKII Model 2.5, manufactured by Primix Co., Ltd.
  • the whey protein solution is heat-treated at 75 to 85 ° C. and a machine with a rotational speed of 100 to 10,000 rpm.
  • the pH of the whey protein solution is preferably adjusted in the range of 5.5 to 7, and more preferably adjusted in the range of 6 to 7. That is, such a whey protein aggregate is desirably prepared in a neutral range of pH.
  • the whey protein aggregate used in the present invention may remain in a liquid state, may be a liquid or gel concentrated by a vacuum evaporation method or a freeze concentration method, and is dried by a spray drying method or a freeze drying method.
  • the powder may be in the form of powder, and its shape and properties are not particularly limited. However, in such a whey protein aggregate, it is desirable to keep the liquid containing water derived from the whey protein solution without drying the aggregate (for example, spray drying or freeze drying).
  • the whey protein aggregate used in the present invention can be used as a fat substitute.
  • the “fat substitute” means one having a fat-like function. As a function like fat, for example, to ensure a high overrun and maintain the shape retention of the product, to give a good texture peculiar to fat, or to a good taste peculiar to fat, i.e. raw The effect of texture and flavor generally assumed to be included in fat is included, such as imparting a rich feeling resembling a cream.
  • the fat substitute of this invention may have a function higher than the function which the original fat has. That is, the fat substitute of the present invention can also be used as a foaming agent, a shape retention stabilizer, a flavor improving agent, and the like.
  • a high overrun means that it exhibits an overrun characteristic at a certain time during which bubbles are formed, particularly at the start-up, that is comparable or greater than that of a bubble-containing emulsion having a normal fat content.
  • ice creams have an overrun characteristic equal to or greater than that of ordinary ice cream having a fat content of 8.0% or more, that is, in a freezer for producing ice cream (eg, ⁇ 20 ° C.).
  • a freezer for producing ice cream eg, ⁇ 20 ° C.
  • OR becomes 15% or more after 60 minutes and OR becomes 20% or more after 120 minutes.
  • maintaining the shape retention of the product means that the bubbles of the product can be stably maintained over a long period of time.
  • the “bubble-containing emulsion” is not theoretically limited, but the dispersion medium is water or oil, and instead of fat-derived fat globules around the bubbles, whey protein aggregates are formed.
  • the dispersion medium is water or oil, and instead of fat-derived fat globules around the bubbles, whey protein aggregates are formed.
  • enclosing particles it means an emulsion containing air bubbles that ensures an overrun state.
  • a foamable oil-in-water emulsion or a foamable water-in-oil emulsion Sometimes it is.
  • the bubble-containing emulsion of the present invention is a food product.
  • Specific examples include ice creams, ice confectionery, frozen yogurt, whipped cream, whipped dessert, margarine, spread, and whipped soft cheese, preferably ice creams, ice confectionery, whipped cream, whipped dessert. .
  • ice creams means milk or foods produced using these as raw materials, or milk or those made as main raw materials and frozen while forming bubbles in the raw material liquid. It generally means that the solid content (milk component) is contained at 3.0% by weight or more, but it is needless to say that those similar to this are also included.
  • ice dessert refers to something other than ice cream, such as a sugar solution or other foods mixed with it, frozen while forming bubbles in the raw material solution, or edible ice, This means that sugar solution or other foods are mixed in and frozen again while forming bubbles in the raw material solution, and it is meant to be edible in a frozen state.
  • frozen yogurt means a frozen dessert made mainly of yogurt as a material other than ice cream.
  • whipped cream includes milk protein, and a part of or all of milk fat is replaced with fat or oil other than milk fat (for example, vegetable oil). , Means whipped physical properties.
  • whipped dessert includes milk protein, and a part or all of milk fat is solidified with a gelling agent or the like, which is replaced with fat or oil other than milk fat (for example, vegetable oil or fat). It means milk-based desserts such as milk pudding and whipped.
  • margarine refers to what is generally or industrially referred to as margarine and margarine-like foods similar to margarine.
  • the term “spread” refers to what is commonly referred to as a spread in the industry or a spread-like food similar to a spread.
  • “whipped type soft cheese” means cheese that has improved texture by including bubbles in soft cheeses, and cheese-like food.
  • the term “low-fat or non-fat bubble-containing emulsion” means a bubble-containing emulsion in which the fat content in a normal bubble-containing emulsion is reduced or the fat content is almost zero. To do.
  • the specific fat content (concentration) varies depending on the type of the bubble-containing emulsion.
  • the fat content of the low-fat bubble-containing emulsion is the fat content including milk fat relative to the bubble-containing emulsion
  • 0.5 to 5% by weight can be applied, preferably 0.5 to 3% by weight, more preferably 0.5 to 1.5% by weight
  • the fat content of the fat-free foam-containing emulsion includes: Less than 0.5% by weight can be applied to the foam-containing emulsion as the fat content including milk fat.
  • the fat content of the low-fat foam-containing emulsion can be 0.5 to 30% by weight, preferably 0, as the fat content including milk fat, relative to the foam-containing emulsion.
  • the fat content of the non-fat foam-containing emulsion is the fat content including milk fat relative to the foam-containing emulsion. Less than 0.5% by weight is applicable.
  • the fat content of the low-fat foam-containing emulsion can be 0.5 to 5% by weight, preferably 0, as the fat content including milk fat, with respect to the foam-containing emulsion. 0.5 to 3% by weight, more preferably 0.5 to 1.5% by weight, and less than 0.5% by weight can be applied to the fat content of the non-fat foam-containing emulsion.
  • the fat content of the low-fat foam-containing emulsion can be 0.5 to 60% by weight, preferably 0.5 to 40% by weight, more preferably 0.5 to 20% by weight. Yes, less than 0.5% by weight can be applied to the fat content of the non-fat foam-containing emulsion.
  • the fat content of the low-fat bubble-containing emulsion can be 0.5 to 60% by weight, preferably 0.5 to 40% by weight, more preferably 0.5 to 20% by weight. Yes, less than 0.5% by weight can be applied to the fat content of the non-fat foam-containing emulsion.
  • the fat content of the low-fat foam-containing emulsion can be 0.5 to 20% by weight, preferably 0.5 to 10% by weight, more preferably 0.5 to 5%.
  • the fat content of the non-fat bubble-containing emulsion is less than 0.5% by weight.
  • the foam-containing emulsion of the present invention is selected from milk or other dairy products, sugars, sweetened egg yolks, fragrances, salts (for example, salt), crystalline cellulose, fats and oils, if necessary, in addition to whey protein aggregates One kind or two or more kinds may be further included.
  • the milk or other dairy product used in the present invention is not particularly limited as long as the foam-containing emulsion can be adjusted to a desired fat content (concentration).
  • the milk or other dairy product used in the present invention is preferably, for example, defatted concentrated milk, non-sugar defatted condensed milk, sweetened defatted condensed milk, defatted powdered milk, in that the fat content of the foam-containing emulsion can be reduced.
  • Skim milk obtained by defatting part or all of milk fat content such as low-fat milk and non-fat milk, and more preferably defatted concentrated milk and defatted milk powder. And these may be used individually by 1 type and may be used in combination of 2 or more type.
  • the saccharide used in the present invention is not particularly limited as long as it is a saccharide generally used in the food field.
  • the sugars used in the present invention are preferably sugar, starch syrup, and powdered koji, for example, because they can impart a good flavor and body feeling. And these may be used individually by 1 type and may be used in combination of 2 or more type.
  • the oil and fat used in the present invention is not particularly limited as long as the bubble-containing emulsion can be adjusted to a desired fat content (concentration).
  • the fats and oils used in the present invention are preferably, for example, vegetable fats and oils in that the fat content of the bubble-containing emulsion can be reduced.
  • the low-fat or non-fat foam-containing emulsion of the present invention is prepared by mixing whey protein aggregates with water and optionally milk or other dairy products, sugars, sweetened egg yolks, flavors and pigments. It is obtained by mixing with one or more of the above, and stirring the mixture to form bubbles. That is, according to one aspect of the present invention, the method for producing a low-fat or non-fat foam-containing emulsion of the present invention is obtained by subjecting a whey protein concentrate to heat treatment and mechanical shearing simultaneously. A whey protein aggregate comprising particles having a 50% average particle size of 2 to 10 ⁇ m, which is mixed with water, and the mixture is stirred to form bubbles. In the method for producing a low-fat or non-fat bubble-containing emulsion of the present invention, whey protein aggregates can be used as a fat substitute.
  • the low-fat or non-fat bubble-containing emulsion produced by such a method is substantially free of stabilizers and emulsifiers.
  • substantially free of stabilizers and emulsifiers and “no need to use stabilizers and emulsifiers substantially” are the amounts (effective amounts) of the respective stabilizers and emulsifiers. ) Means not added or not contained.
  • the water for mixing the whey protein aggregate used in the present invention is not particularly required if the whey protein aggregate itself contains sufficient water as a solution, and can be substituted with milk or other dairy products containing a large amount of water. Or they may be used in combination.
  • the addition concentration of the whey protein aggregate to the bubble-containing emulsion of the present invention is preferably 0.5 to 10% by weight, more preferably 1 to 5% by weight in terms of dry powder.
  • “stirring to form bubbles” means that the mixture of whey protein concentrate is foamed (whipped) by applying shearing force.
  • the freezer for ice cream manufacture represented by the whip mixer, the continuous whipper, the ice creamer, the batch freezer, etc. are mentioned, for example.
  • the method for producing a low-fat or non-fat foam-containing emulsion of the present invention may be prepared by mixing, heating, melting, filtering, homogenizing, heat sterilizing, cooling, freezing, aging, etc., as necessary.
  • the process applicable when manufacturing a containing emulsion may further be included.
  • the method for producing a low-fat or non-fat foam-containing emulsion of the present invention is used as a fat substitute in the production process without drying whey protein aggregates.
  • “without drying” means that the whey protein aggregate obtained from the whey protein solution is dried from the whey protein solution without being subjected to a drying treatment by a spray drying method or a freeze drying method. It is meant to be used in a state including.
  • the water-containing whey protein aggregate obtained by this method can adjust the actually obtained low-fat or non-fat bubble-containing emulsion to better physical properties than the dried whey protein aggregate. .
  • the method for producing low-fat or non-fat ice cream, ice confectionery or frozen yogurt according to the present invention comprises subjecting a whey protein concentrate to heat treatment and mechanical shearing simultaneously.
  • a whey protein aggregate comprising particles with a 50% average particle size of 2-10 ⁇ m obtained is mixed with water and the mixture is stirred and frozen to form bubbles.
  • the temperature at which the bubbles are formed is ⁇ 2.5 ° C. or lower in that a desired overrun can be secured.
  • the method for producing low-fat or non-fat ice cream of the present invention comprises mixing whey protein aggregates with water, dissolving the mixture with warming and / or dispersing, and then filtering. And then homogenizing and heat sterilizing followed by aging and stirring and freezing (also referred to as freezing) the mixture to form bubbles.
  • Example 1 Preparation (production) of whey protein aggregates (1) Examination of preparation conditions for whey protein aggregates (lab scale) The preparation conditions of whey protein aggregates were examined.
  • the whey protein solution is subjected to mechanical shearing at 4000 rpm using the stirring function of the homomixer while continuing heating until the temperature reaches 75 ° C. did.
  • mechanical shearing treatment was continued at 75 ° C. for 5 minutes to heat and aggregate the whey protein.
  • mechanical shearing treatment was continued at 4000 rpm, and cooling was continued until 40 ° C. was reached to obtain a whey protein aggregate (MP, heated shear liquid) (Sample 1).
  • the obtained whey protein aggregates were checked for aggregability, and the 50% average particle size of the particles contained in the whey protein aggregates was measured.
  • the 50% average particle size was measured using a particle size distribution analyzer LS230 (manufactured by Beckman Coulter). Specifically, from an actually obtained graph of particle size distribution, an integrated value with a particle size of 50% (50% particle size) was calculated. The results are shown in Table 1.
  • the content of WPC34 (solid content concentration: 97% by weight) is adjusted so that the solid content concentration of the whey protein solution is the concentration shown in Table 1, and if necessary, a pH adjuster (hydrochloric acid or potassium hydroxide aqueous solution) is added.
  • a whey protein aggregate (MP) was prepared according to the same method as above except that the pH of the whey protein solution was adjusted to 6.3 (samples 2 to 5). These whey protein aggregates thus obtained were confirmed for aggregability, and the 50% average particle size of the particles contained in these aggregates was measured. The results are shown in Table 1.
  • shearing force (shear stress) is calculated by calculating the shear rate [m / s] from the rotational speed [rpm] and the stirring blade length of the homomixer using the following formula 2, and the shear rate, gap, liquid viscosity, was calculated using the following formula 3.
  • shear stress is calculated by calculating the shear rate [m / s] from the rotational speed [rpm] and the stirring blade length of the homomixer using the following formula 2, and the shear rate, gap, liquid viscosity, was calculated using the following formula 3.
  • Table 2 shows the results of homomixer rotation speed and shear stress.
  • the heat treatment is stopped, and the mechanical shearing process is continued at 2500 rpm until cooling to 40 ° C. or less. After reaching 40 ° C., the mechanical shearing process is stopped, and whey protein aggregates (MP , Heated shear liquid).
  • the 50% average particle diameter of the particles contained in the obtained whey protein aggregate was 3 ⁇ m.
  • Example 2 Overrun characteristics of fat-free ice creams (1) Content (concentration) of whey protein aggregates and overrun characteristics Ice creams were prepared according to a conventional method with the formulations shown in Tables 3 and 4. Specifically, the raw materials are mixed and dissolved (dispersed) at 65 to 70 ° C. to prepare a mixed solution, which is filtered (40 mesh filter, manufactured by Iwai Kikai Kogyo Co., Ltd.) and homogeneous at 65 to 70 ° C. (First stage: 100 kg / cm 3 , second stage: 50 kg / cm 3 ), sterilized by holding at 85 to 90 ° C. for 15 to 30 seconds, and then cooled to 10 ° C. or lower. The obtained sterilizing solution (mixed solution) was aged at 10 ° C. or lower (eg, stirred and held), and then frozen at -3 to ⁇ 6 ° C. (eg, stirred and frozen).
  • a mixed solution which is filtered (40 mesh filter, manufactured by Iwai K
  • Example 1 (2) the one obtained in Example 1 (2) (50% average particle size: 3 ⁇ m) was used.
  • the solid content concentration of the whey protein aggregate was 17.3% by weight (non-fat milk solid content: 17.1% by weight, fat content: 0.2% by weight), and the protein content was 6.0% by weight.
  • Non-fat concentrated milk obtained from Meiji Co., Ltd.
  • non-fat milk solid content: 33% by weight, protein: 11.6% by weight is blended (added) so that the total protein content in each example is equivalent did.
  • overrun (OR) is the time that has elapsed since freezing when the volume of raw milk (ice cream mix) before freezing using a batch freezer (eg, Daito Food Machinery Co., Ltd.) is 0%.
  • the rate of increase in the volume of ice cream was calculated as an index. The results are shown in FIG. 2 and FIG.
  • Example 2 Whey protein types and overrun characteristics Ice creams were produced according to the method of Example 2 (1) with the formulation shown in Table 5.
  • the whey protein concentrate used was the WPC 34 (untreated WPC 34, protein: 34% by weight) before the heat treatment and mechanical shearing treatment used in Example 1.
  • a commercially available product obtained from San-Ei Gen FFI Co., Ltd.
  • protein: 5.9% by weight was used for the Shinpress 100.
  • Example 3 Ice cream was produced according to the method of Example 2 (1) with the concentration of non-fat milk solids (SNF) and the overrun characteristics shown in Table 6.
  • SNF non-fat milk solids
  • Example 1 (2) was used for the whey protein aggregate.
  • skim concentrated milk protein: 11.6% by weight was used as a source of non-fat milk solids.
  • Example 2 (4) Raw milk (ice cream mix) pH and overrun characteristics
  • the ingredients in Table 7 are mixed and formulated, and citric acid is added to these raw milk (mixed liquid, mixed liquid, ice cream mix).
  • the pH was adjusted to 4, 5 and 6 by addition. Ice creams were produced according to the method of Example 2 (1) using these raw milks having pHs of 4, 5, and 6.
  • Example 1 (2) was used for the whey protein aggregate.
  • Ice creams were produced according to the method of Example 2 (1) with the average particle diameter of whey protein aggregates and the overrun characteristics shown in Table 8.
  • the whey protein aggregate 50% average particle size: 3 ⁇ m
  • the one obtained in Example 1 (2) was used.
  • the heat treatment at 75 ° C. after reaching 75 ° C. and the mechanical shear treatment holding time from 5 minutes. Except for extending to 10 minutes and changing the rotational speed of the mechanical shearing treatment from 2500 rpm to 4000 rpm, the one prepared by the method of Example 1 (2) was used.
  • Test Example 1 and Test Example 9 it was confirmed that the overrun characteristic was appropriate and good as compared with Comparative Example 1, and a texture equivalent to that of a conventional ice cream could be realized although it was fat-free.
  • Example 3 Overrun characteristics of low-fat ice creams
  • Low-fat ice creams were prepared according to the method of Example 2 (1) with the formulation shown in Table 9.
  • the whey protein concentrate used was the WPC 34 (untreated WPC 34, protein: 34% by weight) before the heat treatment and mechanical shearing treatment used in Example 1.
  • vegetable oil was used for the fat.
  • Example 4 Overrun stability of low-fat or non-fat ice creams (1) Overrun stability of low-fat or non-fat ice creams (overrun: 70%) Test Examples 1-3 of Example 2 (ie, fat-free ice creams (with MP) containing 30, 10 and 20 wt% whey protein aggregates (MP)) and Comparative Example 1 (ie, MP Non-fat (no-fat ice creams) and Test Examples 10-12 (ie, low-fat ice creams containing 10, 20, and 30 wt% MP) and Comparative Example 4 (ie Each ice cream was manufactured according to the method of Example 2 (1) with the formulation of low-fat ice creams without MP. At the time of freezing, each ice cream was set to have an overrun of 70%, and the ice cream was filled in a paper cup and cured at ⁇ 30 ° C. or lower.
  • Example 5 Sensory evaluation test of ice creams (1) Sensory evaluation test of low-fat ice creams i) Sensory evaluation test Ice creams were prepared according to the method of Example 2 (1) with the formulation shown in Table 10. Here, what was obtained in Example 1 (2) was used for the whey protein aggregate. At this time, the fat content of Test Example 13 was 1% by weight, and the fat content of Comparative Example 5 was 10% by weight. In addition, Comparative Example 5 was prepared so as to be equivalent to the solid content ratio of Test Example 13.
  • Example 2 Solubility test Ice creams were produced according to the method of Example 2 (1) with the formulation shown in Table 10. Here, what was obtained in Example 1 (2) was used for the whey protein aggregate.
  • the solubility of these obtained ice creams was evaluated.
  • the ice cream filled in the paper cup was adjusted to -18 ° C., then the paper cup was peeled off and left at room temperature (about 25 ° C.), and the state of dissolution was visually observed. .
  • Example 6 Heat resistance comparison test of raw material milk (ice cream mix) Ingredients of the raw materials (mixed solution, mixed solution, ice cream mix) were mixed and prepared according to the composition shown in Table 11, and small bottles (capacity) : About 20 ml), and then heated to 90 ° C. in an oil bath and held while shaking, and the time for the formation of aggregates as well as whey protein aggregates was confirmed by visual observation. The heat resistance was evaluated. Here, what was obtained in Example 1 (2) was used for the whey protein aggregate. The whey protein concentrate used was the WPC 34 (untreated WPC 34, protein: 34% by weight) before the heat treatment and mechanical shearing treatment used in Example 1. The results are shown in FIG.
  • Test Example 1 and Comparative Example 2 The heat resistance of Test Example 1 and Comparative Example 2 was evaluated according to the same method as above except that the pH of the raw milk (ice cream mix) was adjusted to 7. As a result, the same tendency results as in FIG. 9 were obtained for Test Example 1 and Comparative Example 2.
  • Test Example 1 and Comparative Example 2 The heat resistance of Test Example 1 and Comparative Example 2 was evaluated according to the same method as above except that the pH of the raw milk (ice cream mix) was adjusted to 6 or less. As a result, in both Test Example 1 and Comparative Example 2, the heat resistance was poor.

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Abstract

The present invention relates to a low-fat or fat-free air bubble-containing emulsion, which contains a whey protein aggregate, and method for producing the same. By means of the present invention, it is possible to provide a low-fat or fat-free air bubble-containing emulsion that substantially does not require the use of a stabilizer or emulsifier, is guaranteed to have high overrun, and has good flavor and texture.

Description

低脂肪または無脂肪の気泡含有乳化物Low-fat or non-fat foam-containing emulsion 関連出願の参照Reference to related applications
　本特許出願は、先に出願された日本国特許出願である特願２０１２－１６４０１３号（出願日：２０１２年７月２４日）に基づくものであって、その優先権の利益を主張するものであり、その開示内容全体を参照することによりここに組み込まれる。 This patent application is based on Japanese Patent Application No. 2012-164013 (filing date: July 24, 2012), which was previously filed in Japan, and claims the benefit of its priority. Yes, hereby incorporated by reference in its entirety.
発明の背景Background of the Invention
技術分野
　本発明は、ホエイタンパク質凝集物を含んでなる低脂肪または無脂肪の気泡含有乳化物、およびその製造方法に関する。 TECHNICAL FIELD The present invention relates to a low-fat or non-fat bubble-containing emulsion comprising whey protein aggregates and a method for producing the same.
背景技術
　近年、消費者の健康志向が高まっており、低カロリーで、脂肪分の少ない飲食品が好まれる傾向にある。しかしながら、アイスクリーム類などの気泡含有乳化物では、気泡含有乳化物に含まれる脂肪分が風味や物性に大きく影響するため、脂肪分を少なくすると、嗜好性の観点から消費者に受け入れられにくい。特に、オーバーラン（ＯＲ）、すなわち空気の巻き込み（空気の含有量）を十分に確保できず、最終製品（単に「製品」ともいう）としたときに保形性（保型性ともいう）が維持できないといった問題があった。 Background Art In recent years, consumers are becoming more health conscious and tend to prefer foods that are low in calories and low in fat. However, in a bubble-containing emulsion such as ice cream, the fat content in the bubble-containing emulsion greatly affects the flavor and physical properties. Therefore, if the fat content is reduced, it is difficult for consumers to accept from the viewpoint of palatability. In particular, overrun (OR), that is, air entrainment (air content) cannot be secured sufficiently, and shape retention (also referred to as shape retention) is obtained when the final product (also simply referred to as “product”) is obtained. There was a problem that it could not be maintained.
　そこで、低脂肪（タイプ）のアイスクリーム類では、物性を維持したまま脂肪分を減らすため、様々な安定剤や乳化剤を添加することによってオーバーランを高めている。しかしながら、これら安定剤や乳化剤を含むアイスクリーム類では、口溶けの悪さ、苦味の原因となるなどの安定剤や乳化剤に由来する人工的な風味や食感を生じることがあった。 Therefore, in low-fat (type) ice creams, the overrun is increased by adding various stabilizers and emulsifiers in order to reduce fat while maintaining the physical properties. However, ice creams containing these stabilizers and emulsifiers sometimes have artificial flavors and textures derived from stabilizers and emulsifiers, such as poor melting in the mouth and causing bitterness.
　安定剤の使用を必要としないアイスクリーム類の製造方法として、例えば、特開平０８－１０７７５９号公報（特許文献１）には、加熱により凝固しないタンパク質濃度でホエイタンパク質溶液を加熱することにより得られた加熱変性ホエイタンパク質を、組織安定剤として使用するアイスクリーム類およびその製造方法が開示されている。しかしながら、この文献で例示されるアイスクリーム類には乳脂肪が１２％含まれており、脂肪分の少ない気泡含有乳化物については一切検討されていない。 As a method for producing ice cream that does not require the use of a stabilizer, for example, Japanese Patent Application Laid-Open No. 08-107759 (Patent Document 1) is obtained by heating a whey protein solution at a protein concentration that does not coagulate by heating. Ice creams using the heat-denatured whey protein as a tissue stabilizer and a method for producing the same are disclosed. However, the ice creams exemplified in this document contain 12% milk fat, and no study has been made on a bubble-containing emulsion having a small amount of fat.
　一方、低脂肪素材であるホエイタンパク質を脂肪代替物として、アイスクリームミックスに添加することで、脂肪分を８～１０％程度で含むアイスクリームと同等のクリーミーな風味と物性を有する脂肪分の少ないアイスクリーム類の製造方法が開発されている。例えば、特開平０２－２５５０４６号公報（特許文献２）には、ホエイタンパク質濃縮物（ＷＰＣ）を、安定剤や乳化剤を含む無脂肪のアイスクリームミックスに添加して冷菓を調製する方法が開示されている。また、特公平０７－０７１４４８号公報（特許文献３）には、ホエイタンパク質濃縮物を加熱し、乳酸菌、酵母およびグルコノラクトンからなる群より選択される少なくとも一種を用いて緩慢に酸性化することにより得られるホエイサワーゲルを用いたノンファットアイスクリームおよびその製造方法が開示されている。さらに、特公平０７－１１０２０４号公報（特許文献４）には、ホエイタンパク質濃縮物を加熱した後凍結して得られる凍結ゲルを用いた、アイスクリーム類の製造方法が記載されている。しかしながら、これらの方法では、安定剤や乳化剤の添加が必須であるため、これらの方法により得られるアイスクリーム類は、安定剤や乳化剤に由来する人工的な風味や食感を残すものであった。また、前記ホエイタンパク質濃縮物を添加する方法では、加熱殺菌時に増粘が起こり、殺菌機への焦げ付きや配管内圧を高めることから、効率的な連続生産には適さなかった。さらに、前記ホエイサワーゲルや凍結ゲルを用いる方法では、発酵工程や凍結工程を必要とするため、製造方法が煩雑になることが懸念されている。 On the other hand, by adding whey protein, which is a low fat material, to the ice cream mix as a fat substitute, it has a creamy flavor and physical properties equivalent to those of ice cream containing about 8 to 10% fat. A method for producing ice cream has been developed. For example, Japanese Patent Laid-Open No. 02-255046 (Patent Document 2) discloses a method of preparing a frozen dessert by adding a whey protein concentrate (WPC) to a fat-free ice cream mix containing a stabilizer and an emulsifier. ing. Japanese Patent Publication No. 07-071448 (Patent Document 3) discloses that a whey protein concentrate is heated and slowly acidified using at least one selected from the group consisting of lactic acid bacteria, yeast and gluconolactone. Discloses a non-fat ice cream using a whey sour gel and a method for producing the same. Furthermore, Japanese Patent Publication No. 07-110204 (Patent Document 4) describes a method for producing ice creams using a frozen gel obtained by freezing after heating a whey protein concentrate. However, in these methods, it is essential to add stabilizers and emulsifiers, so the ice creams obtained by these methods leave artificial flavors and textures derived from the stabilizers and emulsifiers. . In addition, the method of adding the whey protein concentrate is not suitable for efficient continuous production because thickening occurs during heat sterilization, and scorching to the sterilizer and piping internal pressure are increased. Furthermore, since the method using the whey sour gel or the frozen gel requires a fermentation step or a freezing step, there is a concern that the manufacturing method becomes complicated.
　特表平０６－５０９４７５号公報（特許文献５）には、乾燥微粒子タン白球状凝集体が脂肪代替物となりうることが開示されている。しかしながら、この文献では、アイスクリームなどの気泡含有乳化物への利用について一切検討されておらず、また、脂肪分の少ない気泡含有乳化物のオーバーラン特性についても何ら記載されていない。 JP-T 06-509475 (Patent Document 5) discloses that dried fine-particle protein spherical aggregates can serve as a fat substitute. However, in this document, no consideration is given to the use of a bubble-containing emulsion such as ice cream, and the overrun characteristics of the bubble-containing emulsion having a small amount of fat are not described at all.
特開平０８－１０７７５９号公報Japanese Patent Laid-Open No. 08-107759 特開平０２－２５５０４６号公報Japanese Patent Laid-Open No. 02-255046 特公平０７－０７１４４８号公報Japanese Patent Publication No. 07-071448 特公平０７－１１０２０４号公報Japanese Patent Publication No. 07-110204 特表平０６－５０９４７５号公報JP-T 06-509475
　このように様々な加工処理を施したホエイタンパク質が存在するが、乳化剤や安定剤を添加しなくても、高いオーバーランを確保できるような脂肪分の少ない低脂肪または無脂肪の気泡含有乳化物については一切記載されていない。実際に、本発明者らは、加工処理を施したホエイタンパク質として、ホエイタンパク質濃縮物と、乾燥微粒子タン白球状凝集体の市販品として公知のシンプレス１００（直径：約０．１～３．０μｍ、平均１μｍ）（Ｐｒｏｄｕｃｔｓ　シンプレス１００（Ｓｉｍｐｌｅｓｓｅ（商標）１００）、URL：http://www.sameigenffi.co.jp/indexa/hyd3.html参照）とを用いて脂肪分の少ないアイスクリーム類を製造したところ、前者では、加熱殺菌時において極度に増粘することを確認し（後述する実施例の例６参照）、後者では、所望のオーバーランを確保できないことを確認した（後述する実施例の例２（２）参照）。 There are whey proteins that have undergone various processing in this way, but low-fat or non-fat bubble-containing emulsions with low fat content that can ensure high overrun without the addition of emulsifiers and stabilizers. Is not described at all. In fact, the present inventors, as processed whey protein, have been known as a commercially available product of whey protein concentrate and dry particulate protein aggregate (diameter: about 0.1-3. 0 μm, average 1 μm) (Products Simplepress 100 (Simplesse ™ 100), URL: http://www.sameigenffi.co.jp/indexa/hyd3.html) In the former, the former was confirmed to be extremely thickened during the heat sterilization (see Example 6 of Examples described later), and the latter was confirmed to be unable to secure a desired overrun (described later). See Example Example 2 (2)).
　本発明者らは、今般、従来では知られていなかった加工処理、すなわち、ホエイタンパク質溶液を加熱処理と機械的な剪断処理とに同時に付す処理により得られる、５０％平均粒子径が２～１０μｍである粒子を含んでなるホエイタンパク質凝集物を、脂肪分の少ないアイスクリームミックスに加えたところ、従来では必要とされてきた安定剤や乳化剤を添加しなくても、高いオーバーランを確保し、最終製品として保形性も維持できることを予想外にも見出し、その結果、良好な風味や食感を有する低脂肪または無脂肪のアイスクリーム類を製造することに成功した。また、ホエイタンパク質凝集物は、加熱殺菌工程において増粘を引き起こさず、アイスクリーム類の効率的な連続生産にも成功した。本発明は、これら知見に基づくものである。 The present inventors have now obtained a 50% average particle size of 2 to 10 μm, which is obtained by processing that has not been conventionally known, that is, a process in which a whey protein solution is subjected to heat treatment and mechanical shearing simultaneously. When the whey protein aggregate comprising the particles is added to a low-fat ice cream mix, a high overrun is ensured without adding conventionally required stabilizers and emulsifiers. Unexpectedly, it was found that the final product can maintain shape retention, and as a result, it succeeded in producing low-fat or non-fat ice creams having good flavor and texture. Moreover, the whey protein aggregate did not cause thickening in the heat sterilization process, and succeeded in efficient continuous production of ice creams. The present invention is based on these findings.
　よって、本発明は、安定剤や乳化剤を実質的に用いる必要なく、高いオーバーランを確保し、良好な風味および食感を有する低脂肪または無脂肪の気泡含有乳化物を提供することを目的とする。 Therefore, an object of the present invention is to provide a low-fat or non-fat bubble-containing emulsion that ensures a high overrun and that has a good flavor and texture without substantially using a stabilizer or an emulsifier. To do.
　本発明の一つの態様によれば、本発明の低脂肪または無脂肪の気泡含有乳化物は、ホエイタンパク質溶液を加熱処理と機械的な剪断処理とに同時に付すことにより得られる、５０％平均粒子径が２～１０μｍである粒子を含んでなるホエイタンパク質凝集物を、脂肪代替物として含んでなる。 According to one embodiment of the present invention, the low-fat or non-fat bubble-containing emulsion of the present invention is obtained by subjecting a whey protein solution to a heat treatment and a mechanical shearing treatment at the same time, and a 50% average particle size. A whey protein aggregate comprising particles having a diameter of 2 to 10 μm is included as a fat substitute.
　本発明の好ましい態様によれば、前記したホエイタンパク質凝集物の調製条件として、加熱処理の条件が７５～８５℃で５～１０分である。 According to a preferred embodiment of the present invention, the heat treatment condition is 75 to 85 ° C. for 5 to 10 minutes as the preparation condition of the whey protein aggregate described above.
　本発明の好ましい態様によれば、前記したホエイタンパク質溶液に含まれる固形分濃度は、５～２０重量％である。 According to a preferred embodiment of the present invention, the solid content concentration contained in the whey protein solution is 5 to 20% by weight.
　本発明の好ましい態様によれば、前記した気泡含有乳化物は食品である。 According to a preferred embodiment of the present invention, the bubble-containing emulsion is a food.
　本発明の好ましい態様によれば、前記した食品は、アイスクリーム類、氷菓、フローズンヨーグルト、ホイップクリーム、マーガリン、スプレッド、およびホイップタイプソフトチーズからなる群より選択される一つである。 According to a preferred embodiment of the present invention, the aforementioned food is one selected from the group consisting of ice creams, ice confectionery, frozen yogurt, whipped cream, margarine, spread, and whipped soft cheese.
　本発明の一つの態様によれば、ホエイタンパク質溶液を加熱処理と機械的な剪断処理とに同時に付すことにより得られる、５０％平均粒子径が２～１０μｍである粒子を含んでなるホエイタンパク質凝集物を、水に混合し、
　該混合物を撹拌して気泡を形成させることを含んでなる、低脂肪または無脂肪の気泡含有乳化物の製造方法が提供される。 According to one embodiment of the present invention, whey protein aggregation comprising particles having a 50% average particle size of 2 to 10 μm obtained by subjecting a whey protein solution to heat treatment and mechanical shearing simultaneously. Mix things with water,
There is provided a process for producing a low-fat or non-fat bubble-containing emulsion comprising stirring the mixture to form bubbles.
　本発明の別の態様によれば、ホエイタンパク質溶液を加熱処理と機械的な剪断処理とに同時に付すことにより得られる、５０％平均粒子径が２～１０μｍである粒子を含んでなるホエイタンパク質凝集物を、水に混合し、
　該混合物を撹拌および凍結して、気泡を形成させることを含んでなる、低脂肪または無脂肪のアイスクリーム類、氷菓またはフローズンヨーグルトの製造方法が提供される。 According to another aspect of the present invention, whey protein aggregation comprising particles having a 50% average particle diameter of 2 to 10 μm obtained by subjecting a whey protein solution to heat treatment and mechanical shearing simultaneously. Mix things with water,
There is provided a process for producing low-fat or non-fat ice cream, ice confectionery or frozen yogurt comprising stirring and freezing the mixture to form bubbles.
　本発明の好ましい態様によれば、前記した気泡を形成させる温度は、－２．５℃以下である。 According to a preferred embodiment of the present invention, the temperature at which the bubbles are formed is −2.5 ° C. or lower.
　本発明の好ましい態様によれば、前記した製造方法において、ホエイタンパク質凝集物は、乾燥させることなく、脂肪代替物として用いられる。 According to a preferred embodiment of the present invention, the whey protein aggregate is used as a fat substitute without being dried in the production method described above.
　本発明によれば、安定剤や乳化剤を実質的に用いなくても、脂肪分の少ない気泡含有乳化物において、高いオーバーランを確保し、最終製品として保形性も維持でき、良好な風味および食感を有する低脂肪または無脂肪の気泡含有乳化物、ならびにその製造方法を提供することができる。また、本発明に用いるホエイタンパク質凝集物は、加熱殺菌工程においても増粘を引き起こさないため、気泡含有乳化物の効率的な連続生産方法を提供することができる。さらに、本発明のホエイタンパク質凝集物は、天然食品原料を主体とし、ｐＨ調整剤などを使用することなく加熱処理と機械的な剪断処理とに同時に付すという簡便な処理により調製されるため、安定剤や乳化剤だけでなく他の合成添加物を実質的に含まないナチュラルイメージの高い製品として提供することができる。 According to the present invention, it is possible to ensure high overrun and maintain shape retention as a final product in a bubble-containing emulsion having a small amount of fat without substantially using a stabilizer or an emulsifier. It is possible to provide a low-fat or non-fat foam-containing emulsion having a texture, and a method for producing the same. Moreover, since the whey protein aggregate used for this invention does not cause a viscosity increase also in a heat sterilization process, it can provide the efficient continuous production method of a bubble containing emulsion. Furthermore, since the whey protein aggregate of the present invention is prepared by a simple treatment consisting mainly of natural food raw materials and simultaneously subjected to a heat treatment and a mechanical shearing treatment without using a pH adjuster or the like, it is stable. It can be provided as a product with a high natural image substantially free of other synthetic additives as well as agents and emulsifiers.
図１は、ホモミキサー（Ｔ．Ｋ．ＨＯＭＯ　ＭＩＸＥＲ　ＭＡＲＫII　Ｍｏｄｅｌ　２．５、プライミクス社製）の回転部分の模式図を示す。FIG. 1 shows a schematic diagram of the rotating part of a homomixer (TKHOMO MIXER MARKII Model 2.5, manufactured by Primix). 図２は、例２（１）に記載のホエイタンパク質凝集物（ＭＰ）を配合（添加）した無脂肪のアイスクリーム類のオーバーラン特性（ＯＲ％）を示すグラフである。FIG. 2 is a graph showing the overrun characteristics (OR%) of fat-free ice creams containing (added) the whey protein aggregate (MP) described in Example 2 (1). 図３は、例２（１）に記載のＭＰを様々な濃度で配合した無脂肪のアイスクリーム類のオーバーラン特性を示すグラフである。FIG. 3 is a graph showing the overrun characteristics of fat-free ice creams formulated with various concentrations of MP described in Example 2 (1). 図４は、例２（２）に記載の様々な種類のホエイタンパク質を配合した無脂肪のアイスクリーム類のオーバーラン特性を示すグラフである。FIG. 4 is a graph showing the overrun characteristics of fat-free ice creams formulated with various types of whey proteins described in Example 2 (2). 図５は、例２（３）に記載の無脂乳固形分（ＳＮＦ）を様々な濃度で配合したＭＰを配合した無脂肪のアイスクリーム類のオーバーラン特性を示すグラフである。FIG. 5 is a graph showing the overrun characteristics of fat-free ice creams containing MPs containing non-fat milk solids (SNF) described in Example 2 (3) at various concentrations. 図６は、例２（４）に記載の様々なｐＨで調製されたＭＰを配合した無脂肪のアイスクリーム類のオーバーラン特性を示すグラフである。FIG. 6 is a graph showing the overrun characteristics of fat-free ice creams formulated with MPs prepared at various pH as described in Example 2 (4). 図７は、例３に記載のホエイタンパク質凝集物（ＭＰ）を様々な濃度で配合した低脂肪のアイスクリーム類のオーバーラン特性を示すグラフである。FIG. 7 is a graph showing the overrun characteristics of low fat ice creams formulated with various concentrations of the whey protein aggregate (MP) described in Example 3. 図８は、例４に記載のホエイタンパク質凝集物（ＭＰ）を配合した低脂肪または無脂肪のアイスクリーム類の溶解性試験の結果を示す写真である。FIG. 8 is a photograph showing the results of a solubility test of low-fat or non-fat ice creams formulated with whey protein aggregate (MP) described in Example 4. 図９は、例６に記載の様々な種類のホエイタンパク質を配合したアイスクリームミックス（混合液）の耐熱性比較試験の結果を示すグラフである。FIG. 9 is a graph showing the results of a heat resistance comparison test of ice cream mixes (mixed liquids) containing various types of whey proteins described in Example 6.
発明の具体的説明Detailed description of the invention
低脂肪または無脂肪の気泡含有乳化物
　本発明の低脂肪または無脂肪の気泡含有乳化物は、ホエイタンパク質溶液を加熱処理と機械的な剪断処理とに同時に付すことにより得られる、５０％平均粒子径が２～１０μｍである粒子を含んでなるホエイタンパク質凝集物を、脂肪代替物として含んでなる。 Low-fat or non-fat bubble-containing emulsion The low-fat or non-fat bubble-containing emulsion of the present invention is a 50% average particle obtained by subjecting a whey protein solution to heat treatment and mechanical shearing simultaneously. A whey protein aggregate comprising particles having a diameter of 2 to 10 μm is included as a fat substitute.
　本発明に用いられるホエイタンパク質溶液は、ホエイタンパク質濃縮物を水に混合し、溶解および／または分散することにより得られる。ここで、水は、水分を多く含む乳や他の乳製品で代用しても、これらを併用してもよく、この場合、実際に得られるホエイタンパク質凝集物の脂肪分を少なく調整できる点で、脱脂乳が好ましい。 The whey protein solution used in the present invention is obtained by mixing and dissolving and / or dispersing a whey protein concentrate in water. Here, the water may be replaced with milk containing a lot of water or other dairy products, or these may be used together. In this case, the fat content of the actually obtained whey protein aggregate can be adjusted to be small. Skim milk is preferred.
　ホエイタンパク質濃縮物（ＷＰＣ）とは、乳清タンパク質濃縮物とも呼ばれる、ホエイタンパク質を膜処理などによって設計上の所定濃度まで濃縮したものを意味する。本発明に用いられるＷＰＣとして、チーズホエイ由来ＷＰＣ、乳酸ホエイ由来ＷＰＣ等が挙げられるが、その由来やタンパク質の含量（濃縮度）などは、特に限定されない。また、ＷＰＣの代わりに、より精製度の高いホエイタンパク質精製物（ＷＰＩ）を用いてもよい。これらは、定法に従って製造してもよいし、市販品であってもよい。 Whey protein concentrate (WPC) means a whey protein concentrate concentrated to a predetermined designed concentration by membrane treatment or the like, also called whey protein concentrate. Examples of the WPC used in the present invention include cheese whey-derived WPC, lactic acid whey-derived WPC, and the like, and the origin and protein content (concentration) are not particularly limited. Further, a purified whey protein (WPI) having a higher degree of purification may be used instead of WPC. These may be produced according to a conventional method or may be commercially available products.
　ホエイの原料や製品、調製方法などにより、ホエイタンパク質濃縮物（ＷＰＣ）の成分の組成は変動しうる。本発明に用いられるＷＰＣでは、本発明の目的とする最終製品（最終物）が低脂肪または無脂肪の気泡含有乳化物である点で、脂肪分が５重量％以下、好ましくは３重量％以下、より好ましくは１重量％以下の成分の組成となる。また、本発明に用いられるＷＰＣでは、ＷＰＣに含まれる乳糖がホエイタンパク質の粒子化を抑制する働きを有する点で、乳糖分が９０重量％以下、好ましくは８０重量％以下、より好ましくは７０重量％以下の成分の組成となる。本発明に用いられるＷＰＣでは、例えば、タンパク質の含量が全体の３４重量％まで濃縮されて脱塩されたＷＰＣ（以下「ＷＰＣ３４」ともいう）が挙げられるが、本発明に用いられるＷＰＣは、これに限定されるものではい。 The composition of the components of the whey protein concentrate (WPC) may vary depending on the whey raw materials, products, and preparation methods. In the WPC used in the present invention, the fat content is 5% by weight or less, preferably 3% by weight or less in that the final product (final product) of the present invention is a low-fat or non-fat bubble-containing emulsion. More preferably, the composition of the component is 1% by weight or less. In the WPC used in the present invention, the lactose content in the WPC has a function of suppressing the formation of whey protein particles, so that the lactose content is 90% by weight or less, preferably 80% by weight or less, more preferably 70% by weight. % Composition. The WPC used in the present invention includes, for example, WPC that has been desalted after the protein content is concentrated to 34% by weight of the whole (hereinafter also referred to as “WPC34”). It is not limited to.
　ホエイタンパク質溶液を調製するために、ホエイタンパク質濃縮物（ＷＰＣ）を水に混合し、溶解および／または分散する工程では、ＷＰＣと水との混合物について溶解効率および／または分散効率を高める目的で、５５℃未満の加熱処理、および必要に応じて、攪拌装置、ミキサー、パウブレンダー等の機械的な剪断処理に付してもよい。 In order to prepare a whey protein solution, in the step of mixing and dissolving and / or dispersing whey protein concentrate (WPC) in water, in order to increase the dissolution efficiency and / or dispersion efficiency of the mixture of WPC and water, You may attach | subject to heat processing below 55 degreeC and mechanical shearing processes, such as a stirring apparatus, a mixer, and a powder blender, as needed.
　また、本発明に用いられるホエイタンパク質溶液は、ホエイタンパク質を濃縮する前の、ホエイタンパク質を含有する乳製品、例えば、ホエイパウダー（ホエイ粉）、粉末化していない液状もしくは糊状のホエイ、または濃縮したホエイを用いてもよい。 In addition, the whey protein solution used in the present invention is a dairy product containing whey protein before concentration of whey protein, such as whey powder (whey powder), non-powdered liquid or pasty whey, or concentration. Whey may be used.
　ここで、ホエイタンパク質溶液中の固形分濃度として、例えば、タンパク質の含量（濃度）と乳糖の含量を脱脂粉乳に相当するように調整して噴霧乾燥した、タンパク質が３４重量％、乳糖が５５重量％のＷＰＣ粉（ＷＰＣ３４）を用いる場合、５～２０重量％が適用でき、好ましくは７～２０重量％、より好ましくは７～１８重量％、さらに好ましくは８～１８重量％、さらにより好ましくは９～１８重量％である。ここで、固形分とは、ホエイタンパク質溶液に含まれる水以外の成分を意味し、具体的には、乳成分を意味する。乳成分は、無脂乳固形分（ＳＮＦ）と脂肪分とで構成される。本発明に用いられる固形分は、本発明の目的とする最終製品（最終物）が低脂肪または無脂肪の気泡含有乳化物である点で、脂肪分が５重量％以下、好ましくは３重量％以下、より好ましくは１重量％以下の成分の組成となる。固形分濃度が２５重量％以上になると、ホエイタンパク質凝集物が得られなかったり（非凝集）、実際に得られるホエイタンパク質凝集物に含まれる粒子の５０％平均粒子径が小さくなる傾向がある。 Here, as the solid content concentration in the whey protein solution, for example, the protein content (concentration) and the lactose content were adjusted so as to correspond to skim milk powder and spray-dried, and the protein was 34 wt% and the lactose was 55 wt%. % Of WPC powder (WPC34), 5-20% by weight can be applied, preferably 7-20% by weight, more preferably 7-18% by weight, even more preferably 8-18% by weight, even more preferably 9 to 18% by weight. Here, solid content means components other than water contained in a whey protein solution, and specifically means a milk component. The milk component is composed of non-fat milk solids (SNF) and fat. The solid content used in the present invention is a fat content of 5% by weight or less, preferably 3% by weight, in that the final product (final product) of the present invention is a low-fat or non-fat bubble-containing emulsion. Hereinafter, the composition of the component of 1% by weight or less is more preferable. When the solid content concentration is 25% by weight or more, whey protein aggregates may not be obtained (non-aggregation), or the 50% average particle size of the particles contained in the actually obtained whey protein aggregates tends to be small.
　また、ホエイタンパク質溶液中のタンパク質の含量（濃度）として、０．５～２０重量％が適用でき、好ましくは１～１０重量％、より好ましくは２．５～６．５重量％、さらに好ましくは３～６重量％、さらにより好ましくは１～５重量％である。ここで、タンパク質の含量は、例えば、公知の情報に基づいて算出してもよく、また、ケルダール法などの公知や慣用の方法により測定して算出してもよい。 The protein content (concentration) in the whey protein solution is 0.5 to 20% by weight, preferably 1 to 10% by weight, more preferably 2.5 to 6.5% by weight, and still more preferably. It is 3 to 6% by weight, still more preferably 1 to 5% by weight. Here, the protein content may be calculated based on, for example, known information, or may be calculated by measuring by a known or conventional method such as the Kjeldahl method.
　ホエイタンパク質溶液中のタンパク質の含量（濃度）と乳糖の含量（濃度）の比率として、好ましくは１～９：９～１、より好ましくは２～６：８～４である。ここで、乳糖の含量は、例えば、公知の情報に基づいて算出してもよく、また、液体クロマトグラフィーや酵素キットなどの公知や慣用の方法に従って測定して算出してもよい。乳糖の含量よりもタンパク質の含量の比率が高いと、単位あたりのホエイタンパク質の凝集物の収率が低くなり、一方、タンパク質の含量よりも乳糖の含量の比率が高いと、ホエイタンパク質の凝集物の凝集が急激に起こる傾向にある。 The ratio of the protein content (concentration) to the lactose content (concentration) in the whey protein solution is preferably 1 to 9: 9 to 1, more preferably 2 to 6: 8 to 4. Here, the content of lactose may be calculated based on, for example, known information, or may be calculated by measuring according to a known or conventional method such as liquid chromatography or an enzyme kit. A higher ratio of protein content than lactose results in a lower yield of whey protein aggregates per unit, whereas a higher ratio of lactose content than protein content results in whey protein aggregates. The agglomeration tends to occur rapidly.
　本発明に用いられる加熱処理は、機械的な剪断処理と同時に加熱できる方法であれば、特に限定されず、食品加工技術で用いられる一般的な加熱処理装置を用いることができる。このような装置として、例えば、ジャケット付きのタンク、プレート式の熱交換器、チューブ式の熱交換器、掻き取り式の熱交換器、スチームインジェクション式の加熱装置、通電式の加熱装置などが挙げられる。加熱処理の温度には、５５℃以上が適用でき、好ましくは５５℃～１００℃、より好ましくは７０～９０℃、さらに好ましくは７５～８５℃、さらにより好ましくは７５～８０℃である。加熱処理の時間には、例えば、加熱処理の温度を７５～８５℃として５～２０分間が適用でき、好ましくは５～１５分間、より好ましくは５～１０分間である。 The heat treatment used in the present invention is not particularly limited as long as it can be performed simultaneously with the mechanical shearing treatment, and a general heat treatment apparatus used in food processing technology can be used. Examples of such a device include a jacketed tank, a plate heat exchanger, a tube heat exchanger, a scraping heat exchanger, a steam injection heating device, and an energizing heating device. It is done. The temperature for the heat treatment can be 55 ° C. or higher, preferably 55 ° C. to 100 ° C., more preferably 70 to 90 ° C., still more preferably 75 to 85 ° C., and still more preferably 75 to 80 ° C. For the heat treatment time, for example, 5 to 20 minutes can be applied at a heat treatment temperature of 75 to 85 ° C., preferably 5 to 15 minutes, more preferably 5 to 10 minutes.
　本発明に用いられる機械的な剪断処理は、加熱処理と同時に剪断処理できる方法であれば、特に限定されず、食品加工技術で用いられる一般的な機械的な剪断処理装置を用いることができる。このような装置として、例えば、ターボミキサー（スカニマ社製）、ホモミキサー（プライミクス社製）などが挙げられる。機械的な剪断処理の剪断力には、例えば、ホモミキサー（Ｔ．Ｋ．ＨＯＭＯ　ＭＩＸＥＲ　ＭＡＲＫII　Ｍｏｄｅｌ　２．５、プライミクス社製）を用いた場合、粒子径が小さくなりすぎない点で、回転数（回転速度）として、１００～１００００ｒｐｍが適用でき、好ましくは２００～８０００ｒｐｍ、より好ましくは２５０～５０００ｒｐｍである。ここで、ホモミキサーの回転数で、１００～１００００ｒｐｍ、２００～８０００ｒｐｍ、２５０～５０００ｒｐｍは、剪断力（剪断応力）で、それぞれ１．９～１９０Ｐａ、３．７～１５０Ｐａ、４．７～９４Ｐａに相当する。すなわち、機械的な剪断処理の剪断力には、１．９～１９０Ｐａが適用でき、好ましくは３．７～１５０Ｐａ、より好ましくは４．７～９４Ｐａである。なお、機械的な剪断処理の剪断力は、実際に用いる剪断処理装置の種類（機種）とその能力（操作条件）の設定により大きく異なるため、当業者は、その機種や操作条件などを適宜変更することで、本発明の効果を得てもよい。 The mechanical shearing treatment used in the present invention is not particularly limited as long as it is a method capable of shearing simultaneously with the heat treatment, and a general mechanical shearing device used in food processing technology can be used. Examples of such an apparatus include a turbo mixer (manufactured by Scanima) and a homomixer (manufactured by Primics). For example, when using a homomixer (TK HOMO MIXER MARKII Model 2.5, manufactured by Primix), the rotational speed (the number of rotations) As the rotation speed, 100 to 10,000 rpm can be applied, preferably 200 to 8000 rpm, more preferably 250 to 5000 rpm. Here, the rotational speeds of the homomixer are 100 to 10,000 rpm, 200 to 8000 rpm, and 250 to 5000 rpm, respectively, to 1.9 to 190 Pa, 3.7 to 150 Pa, and 4.7 to 94 Pa in terms of shear force (shear stress). Equivalent to. That is, 1.9 to 190 Pa can be applied to the shearing force of the mechanical shearing treatment, preferably 3.7 to 150 Pa, and more preferably 4.7 to 94 Pa. In addition, since the shearing force of mechanical shearing processing varies greatly depending on the type (model) of the shearing device actually used and the setting of its capability (operating conditions), those skilled in the art appropriately change the model and operating conditions. By doing so, the effect of the present invention may be obtained.
　本発明において「同時に付す」とは、加熱処理と機械的な剪断処理とが同時に行われていることを意味する。 In the present invention, “attached simultaneously” means that the heat treatment and the mechanical shearing treatment are performed simultaneously.
　本発明において「ホエイタンパク質凝集物」とは、ホエイタンパク質溶液に対して、上記の加熱処理と機械的な剪断処理とを同時に付すことによって得られる、ホエイタンパク質を主成分とする粒子の凝集体であって、該粒子の５０％平均粒子径が２～１０μｍであるものを意味する。 In the present invention, the “whey protein aggregate” is an aggregate of particles mainly composed of whey protein, which is obtained by simultaneously subjecting the whey protein solution to the heat treatment and the mechanical shearing treatment. It means that the 50% average particle diameter of the particles is 2 to 10 μm.
　ここで、５０％平均粒子径は、レーザー回折・散乱法を測定原理とする粒度分布測定装置を用いて測定することができる。本発明では、５０％平均粒子径を簡便で安価に測定でき、汎用性も高い点で、例えば、レーザー回折散乱法粒度分布測定装置ＬＳ２３０（ベックマン・コールター社製）やレーザー回折式粒度分布測定装置ＳＡＬＤ－２００１システム（株式会社島津製作所製）を用いることが好ましい。本発明において「５０％平均粒子径」とは、レーザー回折・散乱法を測定原理とする粒度分布測定装置を用いて測定した分散体の粒度分布の結果における積算値で５０％の粒子径を意味し、具体的には、粒度分布で粒子径の小さい順から粒子数（個数）を加算していき、全部の粒子数の５０％に到達した点における粒子径を意味する。 Here, the 50% average particle diameter can be measured using a particle size distribution measuring apparatus based on the laser diffraction / scattering method. In the present invention, the 50% average particle size can be measured easily and inexpensively, and is highly versatile. For example, a laser diffraction scattering method particle size distribution measuring device LS230 (manufactured by Beckman Coulter) or a laser diffraction particle size distribution measuring device. It is preferable to use the SALD-2001 system (manufactured by Shimadzu Corporation). In the present invention, the “50% average particle size” means a particle size of 50% as an integrated value in the result of the particle size distribution of the dispersion measured using a particle size distribution measuring apparatus based on the laser diffraction / scattering method. Specifically, it means the particle diameter at the point where 50% of the total number of particles is reached by adding the number of particles (number) from the smallest particle size in the particle size distribution.
　ここで、５０％平均粒子径は、牛乳や乳飲料などの乳製品において、平均脂肪球径と称されることもあり、本発明において「５０％平均粒子径」には、平均脂肪球径という表現も意味として包含される。 Here, the 50% average particle diameter is sometimes referred to as the average fat globule diameter in dairy products such as milk and milk drinks. In the present invention, “50% average particle diameter” is referred to as the average fat globule diameter. Expression is also included as meaning.
　本発明に用いられるホエイタンパク質凝集物では、粒子径が１μｍ以下の粒子を多く含むものであると、実際に得られる気泡含有乳化物のオーバーランの安定性が悪く、保形性を維持できない。 If the whey protein aggregate used in the present invention contains many particles having a particle size of 1 μm or less, the overrun stability of the actually obtained bubble-containing emulsion is poor and the shape retention cannot be maintained.
　このような粒子の５０％平均粒子径が２～１０μｍであるホエイタンパク質凝集物は、例えば、ホエイタンパク質溶液を７５～８５℃の加熱処理と、機械的な剪断処理とに、５～１０分間で同時に付すことにより調製することができる。例えば、ホモミキサー（Ｔ．Ｋ．ＨＯＭＯ　ＭＩＸＥＲ　ＭＡＲＫII　Ｍｏｄｅｌ　２．５、プライミクス社製）を用いた場合、好ましくは、ホエイタンパク質溶液を７５～８５℃の加熱処理と、１００～１００００ｒｐｍの回転数の機械的な剪断処理とに、５～１０分間で同時に付すことにより調製することができる。 Such a whey protein aggregate in which the 50% average particle diameter of such particles is 2 to 10 μm can be obtained, for example, by subjecting a whey protein solution to heat treatment at 75 to 85 ° C. and mechanical shear treatment in 5 to 10 minutes. It can prepare by attaching | subjecting simultaneously. For example, when a homomixer (TK HOMO MIXER MARKII Model 2.5, manufactured by Primix Co., Ltd.) is used, preferably, the whey protein solution is heat-treated at 75 to 85 ° C. and a machine with a rotational speed of 100 to 10,000 rpm. Can be prepared by subjecting to simultaneous shearing for 5 to 10 minutes.
　また、このようなホエイタンパク質凝集物では、ホエイタンパク質溶液のｐＨが５．５～７の範囲で調製されることが好ましく、ｐＨが６～７の範囲で調製されることがより好ましい。つまり、このようなホエイタンパク質凝集物は、ｐＨの中性領域で調製されることが望ましい。 In addition, in such a whey protein aggregate, the pH of the whey protein solution is preferably adjusted in the range of 5.5 to 7, and more preferably adjusted in the range of 6 to 7. That is, such a whey protein aggregate is desirably prepared in a neutral range of pH.
　本発明に用いられるホエイタンパク質凝集物では、液状のままであってもよく、真空蒸発法や凍結濃縮法により濃縮した液状やゲル状であってもよく、噴霧乾燥法や凍結乾燥法などにより乾燥した粉末状であってもよく、その形状・性状は、特に限定されない。ただし、このようなホエイタンパク質凝集物では、それら凝集物を乾燥（例えば、噴霧乾燥、凍結乾燥）させることなく、ホエイタンパク質溶液に由来する水分を含む液状のままが望ましい。 The whey protein aggregate used in the present invention may remain in a liquid state, may be a liquid or gel concentrated by a vacuum evaporation method or a freeze concentration method, and is dried by a spray drying method or a freeze drying method. The powder may be in the form of powder, and its shape and properties are not particularly limited. However, in such a whey protein aggregate, it is desirable to keep the liquid containing water derived from the whey protein solution without drying the aggregate (for example, spray drying or freeze drying).
　本発明に用いられるホエイタンパク質凝集物は、脂肪代替物として用いることができる。本発明において「脂肪代替物」とは、脂肪のような機能を有するものを意味する。脂肪のような機能として、例えば、高いオーバーランを確保させ、製品の保形性を維持すること、脂肪特有の良好な食感を付与すること、または、脂肪特有の良好な風味、すなわち、生クリームをイメージする濃厚感を付与することなどのように、脂肪一般に想定される食感や風味の効果が含まれる。また、本発明の脂肪代替物は、本来の脂肪の持つ機能よりも、高い機能を有していてもよい。つまり、本発明の脂肪代替物は、気泡剤、保形安定剤、風味改良剤などとしても用いることができる。 The whey protein aggregate used in the present invention can be used as a fat substitute. In the present invention, the “fat substitute” means one having a fat-like function. As a function like fat, for example, to ensure a high overrun and maintain the shape retention of the product, to give a good texture peculiar to fat, or to a good taste peculiar to fat, i.e. raw The effect of texture and flavor generally assumed to be included in fat is included, such as imparting a rich feeling resembling a cream. Moreover, the fat substitute of this invention may have a function higher than the function which the original fat has. That is, the fat substitute of the present invention can also be used as a foaming agent, a shape retention stabilizer, a flavor improving agent, and the like.
　ここで、オーバーランとは、空気の巻き込みを意味し、式１：ＯＲ（％）＝｛（気泡含有乳化物の容積［ｍｌ］／気泡含有乳化物の質量［ｇ］）－１｝×１００で表される。オーバーランが低いと、食感が悪くなり、特にアイスクリーム類のように、凍結しながら気泡を形成する気泡含有乳化物の場合、安定的に均一に凍結することができない。高いオーバーランとは、気泡を形成する一定時間において、特に立ち上がりにおいて、通常の脂肪分を有する気泡含有乳化物と同程度またはそれより大きいオーバーラン特性を示すことを意味する。例えば、アイスクリーム類では、脂肪分が８．０％以上の通常のアイスクリームと同程度またはそれより大きいオーバーラン特性を有すること、すなわち、アイスクリーム製造用のフリーザー（例えば、－２０℃）で、原料乳（アイスクリームミックス）を撹拌しながら凍結した場合、６０分後にＯＲが１５％以上、１２０分後にＯＲが２０％以上となることを意味する。また、製品の保形性を維持するとは、製品の気泡を長期にわたって、安定的に維持できることを意味する。 Here, the overrun means air entrainment, and the formula 1: OR (%) = {(volume of bubble-containing emulsion [ml] / mass of bubble-containing emulsion [g]) − 1} × 100 It is represented by When the overrun is low, the texture becomes worse, and in particular, in the case of an emulsion containing bubbles that forms bubbles while freezing like ice creams, it cannot be frozen stably and uniformly. A high overrun means that it exhibits an overrun characteristic at a certain time during which bubbles are formed, particularly at the start-up, that is comparable or greater than that of a bubble-containing emulsion having a normal fat content. For example, ice creams have an overrun characteristic equal to or greater than that of ordinary ice cream having a fat content of 8.0% or more, that is, in a freezer for producing ice cream (eg, −20 ° C.). When the raw milk (ice cream mix) is frozen while stirring, it means that OR becomes 15% or more after 60 minutes and OR becomes 20% or more after 120 minutes. Further, maintaining the shape retention of the product means that the bubbles of the product can be stably maintained over a long period of time.
　本発明において「気泡含有乳化物」とは、理論的に限定されるものではないが、分散媒が水または油であり、気泡の周りを脂肪由来の脂肪球の代わりに、ホエイタンパク質凝集物の粒子が取り囲むことで、オーバーラン状態を確保している、気泡を含む乳化物を意味し、本発明の属する技術分野では、起泡性水中油型乳化物あるいは起泡性油中水型乳化物ということもある。 In the present invention, the “bubble-containing emulsion” is not theoretically limited, but the dispersion medium is water or oil, and instead of fat-derived fat globules around the bubbles, whey protein aggregates are formed. By enclosing particles, it means an emulsion containing air bubbles that ensures an overrun state. In the technical field to which the present invention belongs, a foamable oil-in-water emulsion or a foamable water-in-oil emulsion Sometimes it is.
　本発明の好ましい態様によれば、本発明の気泡含有乳化物は食品である。具体的には、アイスクリーム類、氷菓、フローズンヨーグルト、ホイップクリーム、ホイップデザート、マーガリン、スプレッド、およびホイップタイプソフトチーズなどが挙げられ、好ましくは、アイスクリーム類、氷菓、ホイップクリーム、ホイップデザートである。 According to a preferred embodiment of the present invention, the bubble-containing emulsion of the present invention is a food product. Specific examples include ice creams, ice confectionery, frozen yogurt, whipped cream, whipped dessert, margarine, spread, and whipped soft cheese, preferably ice creams, ice confectionery, whipped cream, whipped dessert. .
　本発明において「アイスクリーム類」とは、乳またはこれらを原料として製造した食品を加工し、または乳またはこれらを主要原料とし、その原料液に気泡を形成させながら凍結したものを意味し、乳固形分（乳成分）を３．０重量％以上で含有するものを一般的に意味するが、これと類似するものも含まれることは言うまでもない。本発明において「氷菓」とは、アイスクリーム類以外のものとして、糖液もしくはこれに他の食品を混和し、その原料液に気泡を形成させながら凍結したもの、または食用氷を粉砕し、これに糖液もしくは他の食品を混和し、その原料液に気泡を形成させながら再凍結したもので、凍結状のまま食用に供するものを意味する。本発明において「フローズンヨーグルト」とは、アイスクリーム類以外のものとして、ヨーグルトを主原料とした冷菓を意味する。 In the present invention, “ice creams” means milk or foods produced using these as raw materials, or milk or those made as main raw materials and frozen while forming bubbles in the raw material liquid. It generally means that the solid content (milk component) is contained at 3.0% by weight or more, but it is needless to say that those similar to this are also included. In the present invention, the term “ice dessert” refers to something other than ice cream, such as a sugar solution or other foods mixed with it, frozen while forming bubbles in the raw material solution, or edible ice, This means that sugar solution or other foods are mixed in and frozen again while forming bubbles in the raw material solution, and it is meant to be edible in a frozen state. In the present invention, “frozen yogurt” means a frozen dessert made mainly of yogurt as a material other than ice cream.
　本発明において「ホイップクリーム」とは、乳タンパク質を含むものであり、乳脂肪の一部または全部を、乳脂肪以外の油脂（例えば、植物性油脂）によって代替した、クリームと類似した形状、色彩、物性のものをホイップしたものを意味する。 In the present invention, “whipped cream” includes milk protein, and a part of or all of milk fat is replaced with fat or oil other than milk fat (for example, vegetable oil). , Means whipped physical properties.
　本発明において「ホイップデザート」とは、乳タンパク質を含むものであり、乳脂肪の一部または全部を、乳脂肪以外の油脂（例えば、植物性油脂）によって代替した、ゲル化剤などで固めたミルクプリンなどのミルク系デザートであって、ホイップしたものを意味する。 In the present invention, “whipped dessert” includes milk protein, and a part or all of milk fat is solidified with a gelling agent or the like, which is replaced with fat or oil other than milk fat (for example, vegetable oil or fat). It means milk-based desserts such as milk pudding and whipped.
　本発明において「マーガリン」とは、一般的や業界的にマーガリンと称されているもの、およびマーガリンに類似するマーガリン様食品である。本発明において「スプレッド」とは、一般的や業界的にスプレッドと称されているもの、およびスプレッドに類似するスプレッド様食品である。本発明において「ホイップタイプソフトチーズ」とは、軟らかいチーズ類に気泡を含ませて食感を改良したチーズ、およびチーズ様食品を意味する。 In the present invention, “margarine” refers to what is generally or industrially referred to as margarine and margarine-like foods similar to margarine. In the present invention, the term “spread” refers to what is commonly referred to as a spread in the industry or a spread-like food similar to a spread. In the present invention, “whipped type soft cheese” means cheese that has improved texture by including bubbles in soft cheeses, and cheese-like food.
　本発明において「低脂肪または無脂肪の気泡含有乳化物」とは、通常の気泡含有乳化物に含まれる脂肪分を減少させた、または脂肪分を限りなく０に近付けた気泡含有乳化物を意味する。本発明の低脂肪または無脂肪の気泡含有乳化物では、具体的な脂肪の含量（濃度）は気泡含有乳化物の種類によって異なる。例えば、アイスクリーム類、氷菓、フローズンヨーグルトなどのような凍結品の場合、低脂肪の気泡含有乳化物の脂肪の含量には、気泡含有乳化物に対して、乳脂肪分を含む脂肪分として、０．５～５重量％が適用でき、好ましくは０．５～３重量％、より好ましくは０．５～１．５重量％であり、無脂肪の気泡含有乳化物の脂肪の含量には、気泡含有乳化物に対して、乳脂肪分を含む脂肪分として、０．５重量％未満が適用できる。ホイップクリームの場合、低脂肪の気泡含有乳化物の脂肪の含量には、気泡含有乳化物に対して、乳脂肪分を含む脂肪分として、０．５～３０重量％が適用でき、好ましくは０．５～２０重量％、より好ましくは０．５～１０％重量であり、無脂肪の気泡含有乳化物の脂肪の含量には、気泡含有乳化物に対して、乳脂肪分を含む脂肪分として、０．５重量％未満が適用できる。ホイップデザートの場合、低脂肪の気泡含有乳化物の脂肪の含量には、気泡含有乳化物に対して、乳脂肪分を含む脂肪分として、０．５～５重量％が適用でき、好ましくは０．５～３重量％、より好ましくは０．５～１．５重量％であり、無脂肪の気泡含有乳化物の脂肪の含量には、０．５重量％未満が適用できる。 In the present invention, the term “low-fat or non-fat bubble-containing emulsion” means a bubble-containing emulsion in which the fat content in a normal bubble-containing emulsion is reduced or the fat content is almost zero. To do. In the low-fat or non-fat bubble-containing emulsion of the present invention, the specific fat content (concentration) varies depending on the type of the bubble-containing emulsion. For example, in the case of frozen products such as ice creams, ice confectionery, frozen yogurt and the like, the fat content of the low-fat bubble-containing emulsion is the fat content including milk fat relative to the bubble-containing emulsion, 0.5 to 5% by weight can be applied, preferably 0.5 to 3% by weight, more preferably 0.5 to 1.5% by weight, and the fat content of the fat-free foam-containing emulsion includes: Less than 0.5% by weight can be applied to the foam-containing emulsion as the fat content including milk fat. In the case of whipped cream, the fat content of the low-fat foam-containing emulsion can be 0.5 to 30% by weight, preferably 0, as the fat content including milk fat, relative to the foam-containing emulsion. 5 to 20% by weight, more preferably 0.5 to 10% by weight, and the fat content of the non-fat foam-containing emulsion is the fat content including milk fat relative to the foam-containing emulsion. Less than 0.5% by weight is applicable. In the case of whipped dessert, the fat content of the low-fat foam-containing emulsion can be 0.5 to 5% by weight, preferably 0, as the fat content including milk fat, with respect to the foam-containing emulsion. 0.5 to 3% by weight, more preferably 0.5 to 1.5% by weight, and less than 0.5% by weight can be applied to the fat content of the non-fat foam-containing emulsion.
　マーガリンの場合、低脂肪の気泡含有乳化物の脂肪の含量には、０．５～６０重量％が適用でき、好ましくは０．５～４０重量％、より好ましくは０．５～２０重量％であり、無脂肪の気泡含有乳化物の脂肪の含量には、０．５重量％未満が適用できる。スプレッドの場合、低脂肪の気泡含有乳化物の脂肪の含量には、０．５～６０重量％が適用でき、好ましくは０．５～４０重量％、より好ましくは０．５～２０重量％であり、無脂肪の気泡含有乳化物の脂肪の含量には、０．５重量％未満が適用できる。ホイップタイプソフトチーズの場合、低脂肪の気泡含有乳化物の脂肪の含量には、０．５～２０重量％が適用でき、好ましくは０．５～１０重量％、より好ましくは０．５～５重量％であり、無脂肪の気泡含有乳化物の脂肪の含量は、０．５重量％未満が適用できる。 In the case of margarine, the fat content of the low-fat foam-containing emulsion can be 0.5 to 60% by weight, preferably 0.5 to 40% by weight, more preferably 0.5 to 20% by weight. Yes, less than 0.5% by weight can be applied to the fat content of the non-fat foam-containing emulsion. In the case of a spread, the fat content of the low-fat bubble-containing emulsion can be 0.5 to 60% by weight, preferably 0.5 to 40% by weight, more preferably 0.5 to 20% by weight. Yes, less than 0.5% by weight can be applied to the fat content of the non-fat foam-containing emulsion. In the case of whipped soft cheese, the fat content of the low-fat foam-containing emulsion can be 0.5 to 20% by weight, preferably 0.5 to 10% by weight, more preferably 0.5 to 5%. The fat content of the non-fat bubble-containing emulsion is less than 0.5% by weight.
　本発明の気泡含有乳化物は、ホエイタンパク質凝集物以外に、必要に応じて、乳もしくは他の乳製品、糖類、加糖卵黄、香料、塩類（例えば、食塩）、結晶セルロース、油脂および色素から選択される１種または２種以上を、さらに含んでいてもよい。 The foam-containing emulsion of the present invention is selected from milk or other dairy products, sugars, sweetened egg yolks, fragrances, salts (for example, salt), crystalline cellulose, fats and oils, if necessary, in addition to whey protein aggregates One kind or two or more kinds may be further included.
　本発明に用いられる乳または他の乳製品は、気泡含有乳化物を所望の脂肪の含量（濃度）に調整することができれば、特に限定されない。本発明に用いられる乳または他の乳製品は、気泡含有乳化物の脂肪の含量を低減することができる点で、好ましくは、例えば、脱脂濃縮乳、無糖脱脂練乳、加糖脱脂練乳、脱脂粉乳、低脂肪乳、無脂肪乳などの乳脂肪分の一部または全部を脱脂した脱脂乳であり、より好ましくは、脱脂濃縮乳、脱脂粉乳である。そして、これらは１種を単独で用いてもよいし、２種以上を組み合わせて用いてもよい。 The milk or other dairy product used in the present invention is not particularly limited as long as the foam-containing emulsion can be adjusted to a desired fat content (concentration). The milk or other dairy product used in the present invention is preferably, for example, defatted concentrated milk, non-sugar defatted condensed milk, sweetened defatted condensed milk, defatted powdered milk, in that the fat content of the foam-containing emulsion can be reduced. , Skim milk obtained by defatting part or all of milk fat content such as low-fat milk and non-fat milk, and more preferably defatted concentrated milk and defatted milk powder. And these may be used individually by 1 type and may be used in combination of 2 or more type.
　本発明に用いられる糖類は、食品分野で一般的に用いられる糖類であれば、特に限定されず、例えば、ブドウ糖、果糖、砂糖、還元麦芽糖、グラニュー糖、異性化糖、高果糖液糖、水飴、粉飴、高甘味度甘味料（例えば、キシリトール、ステビア抽出物、パラチノース、アスパルテーム、アセスルファムＫ、ステビア、サッカリン、サッカリンナトリウム、スクラロース）、糖アルコール（例えば、エリスリトール、キシリトール、ソルビトール、マルチトール、ラクチトール、パラチニット、イソマルチトール）が挙げられる。本発明に用いられる糖類は、風味やボディー感を良好に付与することができる点で、好ましくは、例えば、砂糖、水飴、粉飴である。そして、これらは１種を単独で用いてもよいし、２種以上を組み合わせて用いてもよい。 The saccharide used in the present invention is not particularly limited as long as it is a saccharide generally used in the food field. For example, glucose, fructose, sugar, reduced maltose, granulated sugar, isomerized sugar, high fructose liquid sugar, syrup Powder flour, high-intensity sweeteners (eg, xylitol, stevia extract, palatinose, aspartame, acesulfame K, stevia, saccharin, saccharin sodium, sucralose), sugar alcohols (eg, erythritol, xylitol, sorbitol, maltitol, lactitol, Palatinit, isomaltitol). The sugars used in the present invention are preferably sugar, starch syrup, and powdered koji, for example, because they can impart a good flavor and body feeling. And these may be used individually by 1 type and may be used in combination of 2 or more type.
　本発明に用いられる油脂は、気泡含有乳化物を所望の脂肪の含量（濃度）に調整することができれば、特に限定されない。本発明に用いられる油脂は、気泡含有乳化物の脂肪の含量を低減することができる点で、好ましくは、例えば、植物性油脂である。 The oil and fat used in the present invention is not particularly limited as long as the bubble-containing emulsion can be adjusted to a desired fat content (concentration). The fats and oils used in the present invention are preferably, for example, vegetable fats and oils in that the fat content of the bubble-containing emulsion can be reduced.
製造方法
　本発明の低脂肪または無脂肪の気泡含有乳化物は、ホエイタンパク質凝集物を、水と混合し、必要に応じて、乳もしくは他の乳製品、糖類、加糖卵黄、香料および色素から選択される１種または２種以上と混合し、該混合物を撹拌して気泡を形成することにより得られる。すなわち、本発明の一つの態様によれば、本発明の低脂肪または無脂肪の気泡含有乳化物の製造方法は、ホエイタンパク質濃縮物を加熱処理と機械的な剪断処理とに同時に付すことにより得られる、５０％平均粒子径が２～１０μｍである粒子を含んでなるホエイタンパク質凝集物を、水と混合し、該混合物を撹拌して気泡を形成させることを含んでなる方法である。本発明の低脂肪または無脂肪の気泡含有乳化物の製造方法では、ホエイタンパク質凝集物は、脂肪代替物として用いることができる。 Production Method The low-fat or non-fat foam-containing emulsion of the present invention is prepared by mixing whey protein aggregates with water and optionally milk or other dairy products, sugars, sweetened egg yolks, flavors and pigments. It is obtained by mixing with one or more of the above, and stirring the mixture to form bubbles. That is, according to one aspect of the present invention, the method for producing a low-fat or non-fat foam-containing emulsion of the present invention is obtained by subjecting a whey protein concentrate to heat treatment and mechanical shearing simultaneously. A whey protein aggregate comprising particles having a 50% average particle size of 2 to 10 μm, which is mixed with water, and the mixture is stirred to form bubbles. In the method for producing a low-fat or non-fat bubble-containing emulsion of the present invention, whey protein aggregates can be used as a fat substitute.
　このような方法で製造された低脂肪または無脂肪の気泡含有乳化物は、安定剤や乳化剤を実質的に含まない。ここで、本発明において「安定剤や乳化剤を実質的に含まない」や「安定剤や乳化剤を実質的に用いる必要なく」とは、安定剤や乳化剤をそれぞれが有する効果を奏する量（有効量）で添加しない、または含まないことを意味する。 The low-fat or non-fat bubble-containing emulsion produced by such a method is substantially free of stabilizers and emulsifiers. Here, in the present invention, “substantially free of stabilizers and emulsifiers” and “no need to use stabilizers and emulsifiers substantially” are the amounts (effective amounts) of the respective stabilizers and emulsifiers. ) Means not added or not contained.
　本発明に用いられるホエイタンパク質凝集物を混合する水は、ホエイタンパク質凝集物そのものが溶液として十分な水分を含んでいれば、特に必要ないし、水分を多く含む乳や他の乳製品などで代用しても、それらを併用してもよい。 The water for mixing the whey protein aggregate used in the present invention is not particularly required if the whey protein aggregate itself contains sufficient water as a solution, and can be substituted with milk or other dairy products containing a large amount of water. Or they may be used in combination.
　本発明の気泡含有乳化物に対する、ホエイタンパク質凝集物の添加濃度は、乾燥粉末の状態で換算して、好ましくは０．５～１０重量％、より好ましくは１～５重量％である。 The addition concentration of the whey protein aggregate to the bubble-containing emulsion of the present invention is preferably 0.5 to 10% by weight, more preferably 1 to 5% by weight in terms of dry powder.
　本発明において「撹拌して気泡を形成させる」とは、ホエイタンパク質濃縮物の混合物について、剪断力を与えて泡立てる（ホイップする）ことを意味する。このような気泡を形成できる装置として、例えば、ホイップミキサー、連続式ホイッパー、アイスクリーマー、バッチフリーザーに代表されるアイスクリーム製造用のフリーザーなどが挙げられる。 In the present invention, “stirring to form bubbles” means that the mixture of whey protein concentrate is foamed (whipped) by applying shearing force. As an apparatus which can form such a bubble, the freezer for ice cream manufacture represented by the whip mixer, the continuous whipper, the ice creamer, the batch freezer, etc. are mentioned, for example.
　また、本発明の低脂肪または無脂肪の気泡含有乳化物の製造方法は、必要に応じて、混合、加温、融解、濾過、均質化、加熱殺菌、冷却、凍結、エージングなどの通常の気泡含有乳化物を製造する際に適用できる処理を、さらに含んでいてもよい。 In addition, the method for producing a low-fat or non-fat foam-containing emulsion of the present invention may be prepared by mixing, heating, melting, filtering, homogenizing, heat sterilizing, cooling, freezing, aging, etc., as necessary. The process applicable when manufacturing a containing emulsion may further be included.
　本発明の好ましい態様によれば、本発明の低脂肪または無脂肪の気泡含有乳化物の製造方法は、その製造工程において、ホエイタンパク質凝集物を乾燥させることなく、脂肪代替物として用いるものである。ここで、本発明において「乾燥させることなく」とは、ホエイタンパク質溶液から得られたホエイタンパク質凝集物を、噴霧乾燥法や凍結乾燥法などで乾燥処理することなく、ホエイタンパク質溶液に由来する水分を含む状態のままで用いることを意味する。この方法により得られる水分を含む状態のホエイタンパク質凝集物は、乾燥処理したホエイタンパク質凝集物よりも、実際に得られる低脂肪または無脂肪の気泡含有乳化物を良好な物性に調整することができる。 According to a preferred embodiment of the present invention, the method for producing a low-fat or non-fat foam-containing emulsion of the present invention is used as a fat substitute in the production process without drying whey protein aggregates. . Here, in the present invention, “without drying” means that the whey protein aggregate obtained from the whey protein solution is dried from the whey protein solution without being subjected to a drying treatment by a spray drying method or a freeze drying method. It is meant to be used in a state including. The water-containing whey protein aggregate obtained by this method can adjust the actually obtained low-fat or non-fat bubble-containing emulsion to better physical properties than the dried whey protein aggregate. .
　本発明の好ましい態様によれば、本発明の低脂肪または無脂肪のアイスクリーム類、氷菓またはフローズンヨーグルトの製造方法は、ホエイタンパク質濃縮物を加熱処理と機械的な剪断処理とに同時に付すことにより得られる、５０％平均粒子径が２～１０μｍである粒子を含んでなるホエイタンパク質凝集物を、水に混合し、該混合物を撹拌および凍結して気泡を形成させることを含んでなる方法である。ここで、本発明のより好ましい態様によれば、前記気泡を形成させる温度は、所望のオーバーランを確保できる点で、－２．５℃以下である。 According to a preferred embodiment of the present invention, the method for producing low-fat or non-fat ice cream, ice confectionery or frozen yogurt according to the present invention comprises subjecting a whey protein concentrate to heat treatment and mechanical shearing simultaneously. A whey protein aggregate comprising particles with a 50% average particle size of 2-10 μm obtained is mixed with water and the mixture is stirred and frozen to form bubbles. . Here, according to a more preferred aspect of the present invention, the temperature at which the bubbles are formed is −2.5 ° C. or lower in that a desired overrun can be secured.
　本発明のより好ましい態様では、本発明の低脂肪または無脂肪のアイスクリーム類の製造方法は、ホエイタンパク質凝集物を、水に混合し、該混合物を加温溶解および／または分散させてから濾過し、均質化および加熱殺菌した後に、エージングし、該混合物を撹拌および凍結（フリージングともいう）して、気泡を形成させることを含んでなるものである。 In a more preferred embodiment of the present invention, the method for producing low-fat or non-fat ice cream of the present invention comprises mixing whey protein aggregates with water, dissolving the mixture with warming and / or dispersing, and then filtering. And then homogenizing and heat sterilizing followed by aging and stirring and freezing (also referred to as freezing) the mixture to form bubbles.
　本発明を以下の例によって詳細に説明するが、本発明は、これらに限定されるものではない。また、本実施例では、アイスクリーム類についてのみを記載しているが、当業者であれば、アイスクリーム類と同じ気泡含有乳化物に属する氷菓、フローズンヨーグルト、ホイップクリーム、ホイップデザート、マーガリン、スプレッドおよびホイップタイプソフトチーズへ容易に適用することができることは言うまでもない。 The present invention will be described in detail by the following examples, but the present invention is not limited thereto. Further, in this example, only ice creams are described. However, those skilled in the art can use ice confections, frozen yogurts, whipped creams, whipped desserts, margarines, spreads belonging to the same bubble-containing emulsion as ice creams. Needless to say, it can be easily applied to whipped soft cheese.
例１：ホエイタンパク質凝集物の調製（製造）
（１）ホエイタンパク質凝集物の調製条件の検討（ラボスケール）
　ホエイタンパク質凝集物の調製条件を検討した。 Example 1: Preparation (production) of whey protein aggregates
(1) Examination of preparation conditions for whey protein aggregates (lab scale)
The preparation conditions of whey protein aggregates were examined.
ｉ）固形分濃度の検討
　タンパク質の含量を３４重量％に調整して噴霧乾燥したホエイタンパク質濃縮物（以下「ＷＰＣ３４」ともいう）（固形分濃度：９７重量％（無脂乳固形分：９６重量％、脂肪分：１重量％）、株式会社明治より入手した）を１４２．７ｇと、水を６５７．３ｇで、加温・攪拌溶解タンクが搭載されたホモミキサー（Ｔ．Ｋ．ＨＯＭＯ　ＭＩＸＥＲ　ＭＡＲＫII　Ｍｏｄｅｌ　２．５、プライミクス社製）に入れて、５５℃まで加温しながら、４０００ｒｐｍで攪拌・溶解（分散）して、機械的な剪断処理に付した（固形分濃度：１７．３重量％（無脂乳固形分：１７．１重量％、脂肪分：０．２重量％））。この得られたホエイタンパク質溶液のｐＨは６．３であった。 i) Examination of solid content concentration Whey protein concentrate (hereinafter also referred to as “WPC34”) spray-dried after adjusting the protein content to 34 wt% (solid content concentration: 97 wt% (non-fat milk solid content: 96 wt%) %, Fat content: 1% by weight), obtained from Meiji Co., Ltd.) (142.7 g) and water (657.3 g), a homomixer (TK HOMO MIXER MARKII) equipped with a heating and stirring dissolution tank Model 2.5, manufactured by Primix), stirred and dissolved (dispersed) at 4000 rpm while heating to 55 ° C., and subjected to mechanical shearing (solid content concentration: 17.3% by weight) (Non-fat milk solid content: 17.1% by weight, fat content: 0.2% by weight)). The pH of the obtained whey protein solution was 6.3.
　ホエイタンパク質溶液の温度が５５℃に到達した後、７５℃に到達するまで、加温を継続しながら、ホエイタンパク質溶液を、ホモミキサーの撹拌機能を用いて、４０００ｒｐｍで機械的な剪断処理に付した。ホエイタンパク質溶液の温度が７５℃に到達した後、７５℃で５分間の機械的な剪断処理を継続して、ホエイタンパク質を加熱凝集させた。その後、４０００ｒｐｍで機械的な剪断処理を継続して、４０℃に到達するまで冷却を継続して、ホエイタンパク質凝集物（ＭＰ、加熱剪断液）を得た（サンプル１）。 After the temperature of the whey protein solution reaches 55 ° C., the whey protein solution is subjected to mechanical shearing at 4000 rpm using the stirring function of the homomixer while continuing heating until the temperature reaches 75 ° C. did. After the temperature of the whey protein solution reached 75 ° C., mechanical shearing treatment was continued at 75 ° C. for 5 minutes to heat and aggregate the whey protein. Thereafter, mechanical shearing treatment was continued at 4000 rpm, and cooling was continued until 40 ° C. was reached to obtain a whey protein aggregate (MP, heated shear liquid) (Sample 1).
　この得られたホエイタンパク質凝集物について、凝集性を確認し、ホエイタンパク質凝集物に含まれる粒子の５０％平均粒子径を測定した。５０％平均粒子径は、粒度分布計ＬＳ２３０（ベックマン・コールター社製）を用いて測定した。具体的には、実際に得られた粒度分布のグラフから、積算値で５０％の粒子径となるもの（５０％粒子径）を算出した。結果を表１に示す。 The obtained whey protein aggregates were checked for aggregability, and the 50% average particle size of the particles contained in the whey protein aggregates was measured. The 50% average particle size was measured using a particle size distribution analyzer LS230 (manufactured by Beckman Coulter). Specifically, from an actually obtained graph of particle size distribution, an integrated value with a particle size of 50% (50% particle size) was calculated. The results are shown in Table 1.
　ホエイタンパク質溶液の固形分濃度を表１の濃度になるように、ＷＰＣ３４（固形分濃度：９７重量％）の含量を調整し、必要に応じて、ｐＨ調整剤（塩酸または水酸化カリウム水溶液）を用いて、ホエイタンパク質溶液のｐＨを６．３に調整した以外は、上記と同様の方法に従って、ホエイタンパク質凝集物（ＭＰ）を調製した（サンプル２～５）。これら得られたホエイタンパク質凝集物について凝集性を確認し、それら凝集物に含まれる粒子の５０％平均粒子径を測定した。結果を表１に示す。 The content of WPC34 (solid content concentration: 97% by weight) is adjusted so that the solid content concentration of the whey protein solution is the concentration shown in Table 1, and if necessary, a pH adjuster (hydrochloric acid or potassium hydroxide aqueous solution) is added. A whey protein aggregate (MP) was prepared according to the same method as above except that the pH of the whey protein solution was adjusted to 6.3 (samples 2 to 5). These whey protein aggregates thus obtained were confirmed for aggregability, and the 50% average particle size of the particles contained in these aggregates was measured. The results are shown in Table 1.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　また、例２のオーバーラン特性の結果から、５０％平均粒子径が２μｍ以上の粒子を含んでなるホエイタンパク質凝集物を、本発明に好適な凝集物として評価した。結果を表１に示す。 Also, from the results of the overrun characteristics of Example 2, whey protein aggregates containing particles having a 50% average particle diameter of 2 μm or more were evaluated as aggregates suitable for the present invention. The results are shown in Table 1.
ｉｉ）ｐＨの検討
　ｐＨ調整剤（塩酸または水酸化カリウム水溶液）を用いて、ホエイタンパク質溶液のｐＨを、４．５、５．４、６．０、６．３、７．２または８．０に調整した以外は、例１（１）のｉ）のサンプル１と同量および同様の方法に従って、ホエイタンパク質凝集物を調製した。その結果、ｐＨが５．４以下およびｐＨが７．２以上のホエイタンパク質溶液を用いたものでは、ホエイタンパク質凝集物に限らず凝集物がほとんど得られなかった（非凝集）。一方、ｐＨが６．０およびｐＨが６．３のホエイタンパク質溶液を用いたものでは、好適な５０％平均粒子径の粒子を含んでなるホエイタンパク質凝集物が得られた。 ii) Examination of pH The pH of the whey protein solution is adjusted to 4.5, 5.4, 6.0, 6.3, 7.2 or 8.0 using a pH adjuster (hydrochloric acid or potassium hydroxide aqueous solution). A whey protein aggregate was prepared in the same manner and in the same manner as Sample 1 in i) of Example 1 (1) except that the amount was adjusted to 1. As a result, in the case of using a whey protein solution having a pH of 5.4 or less and a pH of 7.2 or more, not only whey protein aggregates but aggregates were hardly obtained (non-aggregation). On the other hand, when a whey protein solution having a pH of 6.0 and a pH of 6.3 was used, a whey protein aggregate containing particles having a suitable 50% average particle diameter was obtained.
ｉｉｉ）剪断力（回転数）の検討
　ホエイタンパク質溶液の温度が５５℃に到達した後に、機械的な剪断処理におけるホモミキサーの回転数［ｒｐｍ］を、０、２０００、４０００、８０００または１２０００に調整し、必要に応じて、ｐＨ調整剤（塩酸または水酸化カリウム水溶液）を用いて、ホエイタンパク質溶液のｐＨを６．３に調整した以外は、例１（１）のｉ）のサンプル１と同量および同様の方法に従って、ホエイタンパク質凝集物を調製した。その結果、ホモミキサーの回転数［ｒｐｍ］が０および１２０００で機械的な剪断処理したものでは、ホエイタンパク質凝集物に限らず凝集物がほとんど得られなかった（非凝集）。一方、ホモミキサーの回転数［ｒｐｍ］が２０００～８０００で機械的な剪断処理したものでは、好適な５０％平均粒子径の粒子を含んでなるホエイタンパク質凝集物が得られた。なお、ホモミキサーの回転数［ｒｐｍ］で、０、２０００、４０００、８０００または１２０００は、それぞれ剪断力（剪断応力）［Ｐａ］で、０、３８、７５、１５０または２２０に相当する。 iii) Examination of shearing force (rotation speed) After the temperature of the whey protein solution reaches 55 ° C., the rotation speed [rpm] of the homomixer in the mechanical shearing process is adjusted to 0, 2000, 4000, 8000 or 12000. As necessary, the same as sample 1 of i) of Example 1 (1) except that the pH of the whey protein solution was adjusted to 6.3 using a pH adjuster (hydrochloric acid or potassium hydroxide aqueous solution). Whey protein aggregates were prepared according to volume and similar methods. As a result, in the case of mechanical shearing with a homomixer rotation speed [rpm] of 0 and 12000, not only whey protein aggregates but also aggregates were hardly obtained (non-aggregation). On the other hand, whey protein aggregates containing particles having a preferred 50% average particle diameter were obtained when the homomixer was rotated at a rotational speed [rpm] of 2000 to 8000 and mechanically sheared. In addition, 0, 2000, 4000, 8000 or 12000 at the rotation speed [rpm] of the homomixer corresponds to 0, 38, 75, 150 or 220 in terms of shearing force (shear stress) [Pa], respectively.
　ここで、剪断力（剪断応力）は、剪断速度［ｍ／ｓ］を回転数［ｒｐｍ］とホモミキサーの撹拌翼長から下式２を用いて算出し、該剪断速度と間隙と液粘度とから下式３を用いて算出した。ホモミキサーの回転部分を模式化したものを図１に示す。 Here, the shearing force (shear stress) is calculated by calculating the shear rate [m / s] from the rotational speed [rpm] and the stirring blade length of the homomixer using the following formula 2, and the shear rate, gap, liquid viscosity, Was calculated using the following formula 3. A schematic diagram of the rotating part of the homomixer is shown in FIG.
Figure JPOXMLDOC01-appb-M000002
Figure JPOXMLDOC01-appb-M000002
Figure JPOXMLDOC01-appb-M000003
Figure JPOXMLDOC01-appb-M000003
　ホモミキサーの回転数と剪断応力の結果を表２に示す。 Table 2 shows the results of homomixer rotation speed and shear stress.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
（２）ホエイタンパク質凝集物の調製条件の検討（パイロットプラントスケール）
　ＷＰＣ３４（株式会社明治より入手した）を７１３４．０ｇと、水を３２８６６．０ｇで、ターボミキサー（スカニマ社製）に入れて、５５℃程度まで加温してから、２５００ｒｐｍで攪拌・溶解（分散）して、機械的な剪断処理に付した。この得られたホエイタンパク質溶液のｐＨは６．３であった。ホエイタンパク質溶液の温度が７５℃に到達するまで、加熱処理と機械的な剪断処理とを同時に継続した。ホエイタンパク質溶液の温度が７５℃に到達した後、７５℃で５分間の機械的な剪断処理を継続して、ホエイタンパク質を加熱凝集させた。その後、加熱処理を止め、２５００ｒｐｍに機械的な剪断処理を継続しながら４０℃以下に到達するまで冷却し、４０℃に到達した後、機械的な剪断処理を止めて、ホエイタンパク質凝集物（ＭＰ、加熱剪断液）を得た。 (2) Examination of preparation conditions for whey protein aggregates (pilot plant scale)
WPC34 (obtained from Meiji Co., Ltd.) 7134.0 g and water 32866.0 g were put in a turbo mixer (manufactured by Scanima), heated to about 55 ° C., stirred and dissolved (dispersed) at 2500 rpm And subjected to mechanical shearing. The pH of the obtained whey protein solution was 6.3. The heat treatment and mechanical shearing treatment were continued simultaneously until the temperature of the whey protein solution reached 75 ° C. After the temperature of the whey protein solution reached 75 ° C., mechanical shearing treatment was continued at 75 ° C. for 5 minutes to heat and aggregate the whey protein. Thereafter, the heat treatment is stopped, and the mechanical shearing process is continued at 2500 rpm until cooling to 40 ° C. or less. After reaching 40 ° C., the mechanical shearing process is stopped, and whey protein aggregates (MP , Heated shear liquid).
　この得られたホエイタンパク質凝集物に含まれる粒子の５０％平均粒子径は、３μｍであった。 The 50% average particle diameter of the particles contained in the obtained whey protein aggregate was 3 μm.
例２：無脂肪のアイスクリーム類のオーバーラン特性
（１）ホエイタンパク質凝集物の含量（濃度）とオーバーラン特性
　表３および表４の配合で、定法に従って、アイスクリーム類を製造した。具体的には、原材料を６５～７０℃で混合・溶解（分散）して、調合液を調製し、これを濾過（４０メッシュフィルター、岩井機械工業株式会社製）し、６５～７０℃で均質化（１段目：１００ｋｇ／ｃｍ３、２段目：５０ｋｇ／ｃｍ３）してから、８５～９０℃に１５～３０秒間で保持して殺菌した後、１０℃以下に冷却した。そして、この得られた殺菌液（混合液）を１０℃以下でエージング（例えば、撹拌保持）した後、－３～－６℃でフリージング（例えば、撹拌凍結）した。 Example 2: Overrun characteristics of fat-free ice creams (1) Content (concentration) of whey protein aggregates and overrun characteristics Ice creams were prepared according to a conventional method with the formulations shown in Tables 3 and 4. Specifically, the raw materials are mixed and dissolved (dispersed) at 65 to 70 ° C. to prepare a mixed solution, which is filtered (40 mesh filter, manufactured by Iwai Kikai Kogyo Co., Ltd.) and homogeneous at 65 to 70 ° C. (First stage: 100 kg / cm 3 , second stage: 50 kg / cm 3 ), sterilized by holding at 85 to 90 ° C. for 15 to 30 seconds, and then cooled to 10 ° C. or lower. The obtained sterilizing solution (mixed solution) was aged at 10 ° C. or lower (eg, stirred and held), and then frozen at -3 to −6 ° C. (eg, stirred and frozen).
　ここで、ホエイタンパク質凝集物（ＭＰ）は、例１（２）で得られたもの（５０％平均粒子径：３μｍ）を用いた。このホエイタンパク質凝集物の固形分濃度は１７．３重量％（無脂乳固形分：１７．１重量％、脂肪分：０．２重量％）、タンパク質の含量は６．０重量％であった。脱脂濃縮乳（株式会社明治より入手した）（無脂乳固形分：３３重量％、タンパク質：１１．６重量％）は、それぞれの例における総タンパク質の含量が同等になるように配合（添加）した。 Here, as the whey protein aggregate (MP), the one obtained in Example 1 (2) (50% average particle size: 3 μm) was used. The solid content concentration of the whey protein aggregate was 17.3% by weight (non-fat milk solid content: 17.1% by weight, fat content: 0.2% by weight), and the protein content was 6.0% by weight. . Non-fat concentrated milk (obtained from Meiji Co., Ltd.) (non-fat milk solid content: 33% by weight, protein: 11.6% by weight) is blended (added) so that the total protein content in each example is equivalent did.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　これら得られたアイスクリーム類におけるオーバーラン（ＯＲ）特性を評価した。ここで、オーバーラン（ＯＲ）は、バッチフリーザー（例えば、大東食品機械株式会社製）を用いてフリージングする前の原料乳（アイスクリームミックス）の体積を０％とし、フリージングしてから経過した時間におけるアイスクリームの体積の増加率を指標として算出した。結果を図２および図３に示す。 The overrun (OR) characteristics of these obtained ice creams were evaluated. Here, overrun (OR) is the time that has elapsed since freezing when the volume of raw milk (ice cream mix) before freezing using a batch freezer (eg, Daito Food Machinery Co., Ltd.) is 0%. The rate of increase in the volume of ice cream was calculated as an index. The results are shown in FIG. 2 and FIG.
　図２に示されるように、試験例１では、比較例１に比べて、オーバーラン特性が適当で良好であり、無脂肪ながらも従来のアイスクリームと同等の食感が実現できることを確認した。また、図３に示されるように、オーバーラン特性がホエイタンパク質凝集物の濃度に依存することを確認した。 As shown in FIG. 2, in Test Example 1, it was confirmed that the overrun characteristic was appropriate and good as compared with Comparative Example 1, and a texture equivalent to that of a conventional ice cream could be realized even without fat. Further, as shown in FIG. 3, it was confirmed that the overrun characteristic was dependent on the concentration of the whey protein aggregate.
（２）ホエイタンパク質の種類とオーバーラン特性
　表５の配合で、例２（１）の方法に従って、アイスクリーム類を製造した。ここで、ホエイタンパク質凝集物には、例１（２）で得られたものを用いた。また、ホエイタンパク質濃縮物には、例１で用いた加熱処理と機械的な剪断処理する前のＷＰＣ３４（未処理のＷＰＣ３４、タンパク質：３４重量％）を用いた。さらに、シンプレス１００には、市販品（三栄源エフ・エフ・アイ株式会社より入手した）（タンパク質：５．９重量％）を用いた。 (2) Whey protein types and overrun characteristics Ice creams were produced according to the method of Example 2 (1) with the formulation shown in Table 5. Here, what was obtained in Example 1 (2) was used for the whey protein aggregate. The whey protein concentrate used was the WPC 34 (untreated WPC 34, protein: 34% by weight) before the heat treatment and mechanical shearing treatment used in Example 1. Further, a commercially available product (obtained from San-Ei Gen FFI Co., Ltd.) (protein: 5.9% by weight) was used for the Shinpress 100.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　これら得られたアイスクリーム類におけるオーバーラン（ＯＲ）特性を、例２（１）の方法に従って評価した。結果を図４に示す。 The overrun (OR) characteristics of these obtained ice creams were evaluated according to the method of Example 2 (1). The results are shown in FIG.
　図４に示されるように、ホエイタンパク質凝集物を用いた試験例１では、オーバーラン特性が適当で良好であり、次いで、市販品（シンプレス１００）を用いた比較例３、ホエイタンパク質凝集物を用いない比較例１の順で良好となった。したがって、本発明のホエイタンパク質凝集物では、市販品（シンプレス１００）に比べて、オーバーラン特性が適当で良好であった。 As shown in FIG. 4, in Test Example 1 using whey protein aggregates, the overrun characteristics are appropriate and good, and then Comparative Example 3 using a commercially available product (Sympress 100), Whey protein aggregates It became favorable in the order of the comparative example 1 which does not use. Therefore, in the whey protein aggregate of the present invention, the overrun characteristic was appropriate and good as compared with the commercially available product (Simpless 100).
（３）無脂乳固形分（ＳＮＦ）の濃度とオーバーラン特性
　表６の配合で、例２（１）の方法に従って、アイスクリーム類を製造した。ここで、ホエイタンパク質凝集物には、例１（２）で得られたものを用いた。また、無脂乳固形分の供給源として、脱脂濃縮乳（タンパク質：１１．６重量％）を用いた。 (3) Ice cream was produced according to the method of Example 2 (1) with the concentration of non-fat milk solids (SNF) and the overrun characteristics shown in Table 6. Here, what was obtained in Example 1 (2) was used for the whey protein aggregate. Moreover, skim concentrated milk (protein: 11.6% by weight) was used as a source of non-fat milk solids.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　これら得られたアイスクリーム類におけるオーバーラン（ＯＲ）特性を、例２（１）の方法に従って評価した。結果を図５に示す。 The overrun (OR) characteristics of these obtained ice creams were evaluated according to the method of Example 2 (1). The results are shown in FIG.
　図５に示されるように、オーバーラン特性は無脂乳固形分の濃度に依存することを確認した。このとき、アイスクリーム類の無脂乳固形分が５重量％以上であれば、ホエイタンパク質凝集物を配合（添加）することで、従来のアイスクリームと同等の食感を実現できることを確認した。 As shown in FIG. 5, it was confirmed that the overrun characteristics depended on the concentration of non-fat milk solids. At this time, when the non-fat milk solid content of the ice cream was 5% by weight or more, it was confirmed that the texture equivalent to that of the conventional ice cream can be realized by adding (adding) the whey protein aggregate.
（４）原料乳（アイスクリームミックス）のｐＨとオーバーラン特性
　表７の配合で、原材料を混合・調合し、これら得られた原料乳（混合液、調合液、アイスクリームミックス）にクエン酸を添加して、ｐＨを４、５および６に調整した。これらｐＨが４、５および６の原料乳を用いて、例２（１）の方法に従って、アイスクリーム類を製造した。ここで、ホエイタンパク質凝集物には、例１（２）で得られたものを用いた。 (4) Raw milk (ice cream mix) pH and overrun characteristics The ingredients in Table 7 are mixed and formulated, and citric acid is added to these raw milk (mixed liquid, mixed liquid, ice cream mix). The pH was adjusted to 4, 5 and 6 by addition. Ice creams were produced according to the method of Example 2 (1) using these raw milks having pHs of 4, 5, and 6. Here, what was obtained in Example 1 (2) was used for the whey protein aggregate.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　これら得られたアイスクリーム類におけるオーバーラン（ＯＲ）特性を、例２（１）の方法に従って評価した。結果を図６に示す。 The overrun (OR) characteristics of these obtained ice creams were evaluated according to the method of Example 2 (1). The results are shown in FIG.
　図６に示されるように、原料乳（アイスクリームミックス）のｐＨが４以上では、ホエイタンパク質凝集物を配合（添加）しても、オーバーラン特性に影響しないことを確認した。 As shown in FIG. 6, when the pH of the raw milk (ice cream mix) was 4 or more, it was confirmed that even if whey protein aggregates were added (added), the overrun characteristics were not affected.
（５）ホエイタンパク質凝集物の平均粒子径とオーバーラン特性
　表８の配合で、例２（１）の方法に従って、アイスクリーム類を製造した。ここで、ホエイタンパク質凝集物（５０％平均粒子径：３μｍ）には、例１（２）で得られたものを用いた。また、ホエイタンパク質凝集物（５０％平均粒子径：５μｍ）には、例１（２）において、７５℃に到達した後の７５℃の加熱処理と機械的な剪断処理の保持時間を５分間から１０分間に延長し、かつ、機械的な剪断処理の回転数を２５００ｒｐｍから４０００ｒｐｍに変更した以外は、例１（２）の方法に従って調製して得られたものを用いた。 (5) Ice creams were produced according to the method of Example 2 (1) with the average particle diameter of whey protein aggregates and the overrun characteristics shown in Table 8. Here, as the whey protein aggregate (50% average particle size: 3 μm), the one obtained in Example 1 (2) was used. For whey protein aggregates (50% average particle size: 5 μm), in Example 1 (2), the heat treatment at 75 ° C. after reaching 75 ° C. and the mechanical shear treatment holding time from 5 minutes. Except for extending to 10 minutes and changing the rotational speed of the mechanical shearing treatment from 2500 rpm to 4000 rpm, the one prepared by the method of Example 1 (2) was used.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
　これら得られたアイスクリーム類におけるオーバーラン（ＯＲ）特性を、例２（１）の方法に従って評価した。 The overrun (OR) characteristics of these obtained ice creams were evaluated according to the method of Example 2 (1).
　試験例１および試験例９では、比較例１に比べて、オーバーラン特性が適当で良好であり、無脂肪ながらも従来のアイスクリームと同等の食感が実現できることを確認した。 In Test Example 1 and Test Example 9, it was confirmed that the overrun characteristic was appropriate and good as compared with Comparative Example 1, and a texture equivalent to that of a conventional ice cream could be realized although it was fat-free.
例３：低脂肪のアイスクリーム類のオーバーラン特性
　表９の配合で、例２（１）の方法に従って、低脂肪のアイスクリーム類を製造した。ここで、ホエイタンパク質凝集物には、例１（２）で得られたものを用いた。また、ホエイタンパク質濃縮物には、例１で用いた加熱処理と機械的な剪断処理する前のＷＰＣ３４（未処理のＷＰＣ３４、タンパク質：３４重量％）を用いた。さらに、脂肪分には、植物性油脂を用いた。 Example 3: Overrun characteristics of low-fat ice creams Low-fat ice creams were prepared according to the method of Example 2 (1) with the formulation shown in Table 9. Here, what was obtained in Example 1 (2) was used for the whey protein aggregate. The whey protein concentrate used was the WPC 34 (untreated WPC 34, protein: 34% by weight) before the heat treatment and mechanical shearing treatment used in Example 1. Furthermore, vegetable oil was used for the fat.
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
　これら得られたアイスクリーム類におけるオーバーラン（ＯＲ）特性を、例２（１）の方法に従って評価した。結果を図７に示す。 The overrun (OR) characteristics of these obtained ice creams were evaluated according to the method of Example 2 (1). The results are shown in FIG.
　図７に示されるように、オーバーラン特性がホエイタンパク質凝集物の濃度に依存することを確認した。 As shown in FIG. 7, it was confirmed that the overrun characteristics depend on the concentration of whey protein aggregates.
例４：低脂肪または無脂肪のアイスクリーム類のオーバーラン安定性
（１）低脂肪または無脂肪のアイスクリーム類のオーバーラン安定性（オーバーラン：７０％の場合）
　例２の試験例１～３（すなわち、３０、１０および２０重量％のホエイタンパク質凝集物（ＭＰ）を配合した（ＭＰ配合の）無脂肪のアイスクリーム類）および比較例１（すなわち、ＭＰを配合しない（ＭＰ無配合の）無脂肪のアイスクリーム類）ならびに試験例１０～１２（すなわち、１０、２０および３０重量％のＭＰを配合した低脂肪のアイスクリーム類）および比較例４（すなわち、ＭＰを配合しない低脂肪のアイスクリーム類）の配合で、例２（１）の方法に従って、それぞれのアイスクリーム類を製造した。フリージングする際に、それぞれのアイスクリーム類のオーバーランが７０％の状態になるように設定し、これらアイスクリーム類を紙カップに充填して、－３０℃以下で硬化処理した。 Example 4: Overrun stability of low-fat or non-fat ice creams (1) Overrun stability of low-fat or non-fat ice creams (overrun: 70%)
Test Examples 1-3 of Example 2 (ie, fat-free ice creams (with MP) containing 30, 10 and 20 wt% whey protein aggregates (MP)) and Comparative Example 1 (ie, MP Non-fat (no-fat ice creams) and Test Examples 10-12 (ie, low-fat ice creams containing 10, 20, and 30 wt% MP) and Comparative Example 4 (ie Each ice cream was manufactured according to the method of Example 2 (1) with the formulation of low-fat ice creams without MP. At the time of freezing, each ice cream was set to have an overrun of 70%, and the ice cream was filled in a paper cup and cured at −30 ° C. or lower.
　これら得られたアイスクリーム類について、オーバーラン安定性を評価した。これらオーバーラン安定性の評価では、紙カップに充填したアイスクリーム類を－１８℃に調温してから、紙カップを剥いて常温（約２５℃）に静置し、溶解していく状態を目視で観察した。これら得られたアイスクリーム類のオーバーラン安定性では、具体的に静置から３時間後のアイスクリーム類の状態で評価した。 These obtained ice creams were evaluated for overrun stability. In these overrun stability evaluations, ice creams filled in a paper cup were adjusted to -18 ° C, and then the paper cup was peeled off and allowed to stand at room temperature (about 25 ° C). Observed. The overrun stability of these obtained ice creams was specifically evaluated in the state of ice creams after 3 hours from standing.
　その結果、図８に示されるように、試験例１（３０重量％のＭＰを配合した無脂肪のアイスクリーム類）では、気泡（オーバーランの状態）が安定的に保持されていて、滑らかな物性であることが目視の観察から示唆された。これに対して、比較例１（ＭＰを配合しない無脂肪のアイスクリーム類）では、アイスクリーム類が溶解していくにつれ、大きな気泡が表面に見られて、気泡が不安定であることが目視の観察から示唆された。また、試験例１２（３０重量％のＭＰを配合した低脂肪のアイスクリーム類）では、気泡が安定的に保持されていて、滑らかな物性であることが目視の観察から示唆された。これに対して、比較例４（ＭＰを配合しない低脂肪のアイスクリーム類）では、アイスクリーム類が溶解していくにつれ、大きな気泡が表面に見られて、気泡が不安定であることが目視の観察から示唆された。すなわち、ＭＰを配合したアイスクリーム類では、無脂肪および低脂肪の何れにおいても、気泡が安定的に保持されており、滑らかな物性を有していた。 As a result, as shown in FIG. 8, in Test Example 1 (non-fat ice cream blended with 30% by weight of MP), bubbles (overrun state) were stably maintained, and smooth. It was suggested from visual observation that it was a physical property. On the other hand, in Comparative Example 1 (non-fat ice cream containing no MP), as the ice cream is dissolved, large bubbles are seen on the surface, and it is visually observed that the bubbles are unstable. These observations suggested this. In Test Example 12 (low-fat ice cream containing 30% by weight of MP), it was suggested from visual observation that bubbles were stably maintained and had smooth physical properties. On the other hand, in Comparative Example 4 (low-fat ice creams not containing MP), as the ice creams are dissolved, large bubbles are seen on the surface, and it is visually observed that the bubbles are unstable. These observations suggested this. That is, in the ice cream blended with MP, the bubbles were stably held in both non-fat and low-fat, and had smooth physical properties.
（２）無脂肪のアイスクリーム類のオーバーラン安定性（オーバラン：６０％の場合）
　フリージングする際に、それぞれのアイスクリーム類のオーバーランが６０％の状態になるように変更した以外は、試験例１～３（すなわち、３０、１０および２０重量％のホエイタンパク質凝集物（ＭＰ）を配合した（ＭＰ配合の）無脂肪のアイスクリーム類）および比較例１（すなわち、ＭＰを配合しない（ＭＰ無配合の）無脂肪のアイスクリーム類）の配合で、例４（１）の方法に従って、それぞれのアイスクリーム類を製造した。そして、これら得られたアイスクリーム類について、オーバーラン安定性を評価した。 (2) Overrun stability of fat-free ice cream (overrun: 60%)
Test Examples 1 to 3 ( ie 30, 10 and 20% by weight of whey protein aggregate (MP)) except that the overrun of each ice cream was changed to 60% during freezing. And the method of Example 4 (1) with the formulation of (fat-free ice creams) (compounded with MP) and Comparative Example 1 (that is, the fat-free ice creams without blended with MP (without MP)) Each ice cream was manufactured according to the above. And overrun stability was evaluated about these obtained ice creams.
　その結果、試験例１（３０重量％のＭＰ配合無脂肪のアイスクリーム類）では、気泡（オーバーランの状態）が安定的に保持されていて、滑らかな物性であったが、試験例２（１０重量％のＭＰを配合した無脂肪のアイスクリーム類）、試験例３（２０重量％のＭＰを配合した無脂肪のアイスクリーム類）および比較例１（ＭＰを配合しない無脂肪のアイスクリーム類）では、気泡が不安定であった。したがって、３０重量％以上のＭＰを配合した無脂肪のアイスクリーム類では、オーバーランの安定性が向上し、アイスクリームとして適当で良好な物性となることを確認した。 As a result, in Test Example 1 (30 wt% MP-containing non-fat ice cream), the bubbles (overrun state) were stably maintained and had smooth physical properties, but Test Example 2 ( Non-fat ice cream containing 10% by weight of MP), Test Example 3 (non-fat ice cream containing 20% by weight of MP) and Comparative Example 1 (non-fat ice cream containing no MP) ), Bubbles were unstable. Therefore, it was confirmed that fat-free ice creams containing 30% by weight or more of MP improved the stability of overrun, and were suitable and good physical properties as ice creams.
例５：アイスクリーム類の官能評価試験
（１）低脂肪のアイスクリーム類の官能評価試験
ｉ）官能評価試験
　表１０の配合で、例２（１）の方法に従って、アイスクリーム類を製造した。ここで、ホエイタンパク質凝集物には、例１（２）で得られたものを用いた。このとき、試験例１３の脂肪分は１重量％であり、比較例５の脂肪分は１０重量％であった。なお、比較例５は、試験例１３の固形分の配合率と同等になるように調製した。 Example 5: Sensory evaluation test of ice creams (1) Sensory evaluation test of low-fat ice creams i) Sensory evaluation test Ice creams were prepared according to the method of Example 2 (1) with the formulation shown in Table 10. Here, what was obtained in Example 1 (2) was used for the whey protein aggregate. At this time, the fat content of Test Example 13 was 1% by weight, and the fat content of Comparative Example 5 was 10% by weight. In addition, Comparative Example 5 was prepared so as to be equivalent to the solid content ratio of Test Example 13.
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000012
　これら得られたアイスクリーム類について、官能評価試験を実施した。これら官能評価試験では、熟練パネルの５名により、アイスクリーム類の「クリーム感」について評価した。 These sensory ice creams were subjected to a sensory evaluation test. In these sensory evaluation tests, the “cream feeling” of ice creams was evaluated by five skilled panels.
　その結果、試験例１３（ＭＰを配合した脂肪分が１重量％のアイスクリーム類：低脂肪のアイスクリーム類）では、比較例５（脂肪分が１０重量％のアイスクリーム類：従来のアイスクリーム類）と同等のクリーム感を有していると、熟練パネルの５名中の５名（全員）が評価した。 As a result, in Test Example 13 (ice cream containing 1 wt% of fat containing MP: low-fat ice cream), Comparative Example 5 (ice cream having 10 wt% of fat: conventional ice cream) 5) out of 5 skilled panelists (all members) evaluated that they had a cream feeling equivalent to that of the other category.
ｉｉ）溶解性試験
　表１０の配合で、例２（１）の方法に従って、アイスクリーム類を製造した。ここで、ホエイタンパク質凝集物には、例１（２）で得られたものを用いた。 ii) Solubility test Ice creams were produced according to the method of Example 2 (1) with the formulation shown in Table 10. Here, what was obtained in Example 1 (2) was used for the whey protein aggregate.
　これら得られたアイスクリーム類について、溶解性を評価した。これら溶解性の評価では、紙カップに充填したアイスクリーム類を－１８℃に調温してから、紙カップを剥いて常温（約２５℃）に静置し、溶解していく状態を目視で観察した。 The solubility of these obtained ice creams was evaluated. In the evaluation of the solubility, the ice cream filled in the paper cup was adjusted to -18 ° C., then the paper cup was peeled off and left at room temperature (about 25 ° C.), and the state of dissolution was visually observed. .
　その結果、試験例１３（ＭＰを配合した脂肪分が１重量％のアイスクリーム類：低脂肪のアイスクリーム類）では、比較例５（ＭＰを配合しない脂肪分が１０重量％のアイスクリーム類：従来のアイスクリーム類）と溶解性が同等であることを確認した。 As a result, in Test Example 13 (ice cream containing 1 wt% of fat containing MP: low-fat ice cream), Comparative Example 5 (ice cream containing 10 wt% of fat not containing MP: It was confirmed that the solubility was equivalent to that of conventional ice creams).
（２）無脂肪のアイスクリーム類の官能評価試験
　例２（１）で得られた試験例１と、比較対象として例２（１）で得られた比較例１について、官能評価試験を実施した。これら官能評価試験では、熟練パネルの５名により、アイスクリーム類の「クリーム感」について評価した。 (2) Sensory evaluation test of fat-free ice cream The sensory evaluation test was carried out on Test Example 1 obtained in Example 2 (1) and Comparative Example 1 obtained in Example 2 (1) as a comparison target. . In these sensory evaluation tests, the “cream feeling” of ice creams was evaluated by five skilled panels.
　その結果、試験例１（ＭＰを配合した無脂肪のアイスクリーム類）では、比較例１（ＭＰを配合しない無脂肪のアイスクリーム類）と比べて、クリーム感が向上していると、熟練パネルの５名中の５名（全員）が評価した。 As a result, in Test Example 1 (non-fat ice cream containing MP), compared to Comparative Example 1 (non-fat ice cream containing no MP), the cream feeling was improved. Five people (all members) out of five evaluated.
例６：原料乳（アイスクリームミックス）の耐熱性比較試験
　表１１の配合で、原材料を混合・調合し、これら得られた原料乳（混合液、調合液、アイスクリームミックス）を小型ビン（容量：約２０ｍｌ）に充填してから、オイルバス中にて９０℃まで加熱して振とうしながら保持し、ホエイタンパク質凝集物に限らず凝集物が発生する時間を目視の観察で確認して、耐熱性を評価した。ここで、ホエイタンパク質凝集物には、例１（２）で得られたものを用いた。また、ホエイタンパク質濃縮物には、例１で用いた加熱処理と機械的な剪断処理する前のＷＰＣ３４（未処理のＷＰＣ３４、タンパク質：３４重量％）を用いた。結果を図９に示す。 Example 6: Heat resistance comparison test of raw material milk (ice cream mix) Ingredients of the raw materials (mixed solution, mixed solution, ice cream mix) were mixed and prepared according to the composition shown in Table 11, and small bottles (capacity) : About 20 ml), and then heated to 90 ° C. in an oil bath and held while shaking, and the time for the formation of aggregates as well as whey protein aggregates was confirmed by visual observation. The heat resistance was evaluated. Here, what was obtained in Example 1 (2) was used for the whey protein aggregate. The whey protein concentrate used was the WPC 34 (untreated WPC 34, protein: 34% by weight) before the heat treatment and mechanical shearing treatment used in Example 1. The results are shown in FIG.
Figure JPOXMLDOC01-appb-T000013
Figure JPOXMLDOC01-appb-T000013
　図９に示されるように、試験例１では、比較例２と比べて、耐熱性が良好であり、加熱（殺菌）処理における増粘や熱交換器（殺菌機）などへの焦げ付きの危険性（リスク）が低く、連続的な加熱（殺菌）処理にも適していることを確認した。 As shown in FIG. 9, in Test Example 1, the heat resistance is better than in Comparative Example 2, and there is a risk of thickening in the heating (sterilization) treatment or scorching of the heat exchanger (sterilizer). (Risk) was low, and it was confirmed that it was suitable for continuous heating (sterilization) treatment.
　原料乳（アイスクリームミックス）のｐＨを７に調整する以外は、上記と同様の方法に従って、試験例１と比較例２の耐熱性を評価した。その結果、試験例１と比較例２について、図９と同様の傾向の結果が得られた。 The heat resistance of Test Example 1 and Comparative Example 2 was evaluated according to the same method as above except that the pH of the raw milk (ice cream mix) was adjusted to 7. As a result, the same tendency results as in FIG. 9 were obtained for Test Example 1 and Comparative Example 2.
　原料乳（アイスクリームミックス）のｐＨを６以下に調整する以外は、上記と同様の方法に従って、試験例１と比較例２の耐熱性を評価した。その結果、試験例１と比較例２の何れのでも、耐熱性が悪かった。 The heat resistance of Test Example 1 and Comparative Example 2 was evaluated according to the same method as above except that the pH of the raw milk (ice cream mix) was adjusted to 6 or less. As a result, in both Test Example 1 and Comparative Example 2, the heat resistance was poor.

Claims (9)

  1. 　ホエイタンパク質溶液を加熱処理と機械的な剪断処理とに同時に付すことにより得られる、５０％平均粒子径が２～１０μｍである粒子を含んでなるホエイタンパク質凝集物を、脂肪代替物として含んでなる、低脂肪または無脂肪の気泡含有乳化物。 A whey protein aggregate comprising particles having a 50% average particle diameter of 2 to 10 μm obtained by simultaneously subjecting a whey protein solution to a heat treatment and a mechanical shearing treatment is included as a fat substitute. Low-fat or non-fat foam-containing emulsion.
  2. 　加熱処理の条件が、７５～８５℃で５～１０分である、請求項１に記載の低脂肪または無脂肪の気泡含有乳化物。 2. The low-fat or non-fat bubble-containing emulsion according to claim 1, wherein the heat treatment is performed at 75 to 85 ° C. for 5 to 10 minutes.
  3. 　ホエイタンパク質溶液に含まれる固形分濃度が、５～２０重量％である、請求項１または２に記載の気泡含有乳化物。 The bubble-containing emulsion according to claim 1 or 2, wherein the concentration of solids contained in the whey protein solution is 5 to 20% by weight.
  4. 　食品である、請求項１～３のいずれか一項に記載の気泡含有乳化物。 The foam-containing emulsion according to any one of claims 1 to 3, which is a food.
  5. 　食品がアイスクリーム類、氷菓、フローズンヨーグルト、ホイップクリーム、マーガリン、スプレッド、およびホイップタイプソフトチーズからなる群より選択される１つである、請求項４に記載の気泡含有乳化物。 The foam-containing emulsion according to claim 4, wherein the food is one selected from the group consisting of ice creams, ice confectionery, frozen yogurt, whipped cream, margarine, spread, and whipped soft cheese.
  6. 　ホエイタンパク質溶液を加熱処理と機械的な剪断処理とに同時に付すことにより得られる、５０％平均粒子径が２～１０μｍである粒子を含んでなるホエイタンパク質凝集物を、水に混合し、
    　該混合物を撹拌して気泡を形成させることを含んでなる、低脂肪または無脂肪の気泡含有乳化物の製造方法。     Whey protein aggregates comprising particles having a 50% average particle size of 2 to 10 μm, obtained by simultaneously subjecting a whey protein solution to heat treatment and mechanical shearing, are mixed with water,
    A method for producing a low-fat or non-fat bubble-containing emulsion, comprising stirring the mixture to form bubbles.
  7. 　ホエイタンパク質溶液を加熱処理と機械的な剪断処理とに同時に付すことにより得られる、５０％平均粒子径が２～１０μｍである粒子を含んでなるホエイタンパク質凝集物を、水に混合し、
    　該混合物を撹拌および凍結して、気泡を形成させることを含んでなる、低脂肪または無脂肪のアイスクリーム類、氷菓またはフローズンヨーグルトの製造方法。     Whey protein aggregates comprising particles having a 50% average particle size of 2 to 10 μm, obtained by simultaneously subjecting a whey protein solution to heat treatment and mechanical shearing, are mixed with water,
    A process for producing a low-fat or non-fat ice cream, ice confectionery or frozen yogurt, comprising stirring and freezing the mixture to form bubbles.
  8. 　前記気泡を形成させる温度が、－２．５℃以下である請求項７に記載の方法。 The method according to claim 7, wherein the temperature at which the bubbles are formed is -2.5 ° C or lower.
  9. 　ホエイタンパク質凝集物を乾燥させることなく、脂肪代替物として用いる、請求項６～８のいずれか一項に記載の製造方法。 The production method according to any one of claims 6 to 8, wherein the whey protein aggregate is used as a fat substitute without drying.
PCT/JP2013/070014 2012-07-24 2013-07-24 Low-fat or fat-free air bubble-containing emulsion WO2014017525A1 (en)

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WO2023025934A1 (en) 2021-08-27 2023-03-02 Société des Produits Nestlé S.A. Aerated confectionery

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