JP5081883B2 - Method for producing calcium-reinforced whey-containing composition - Google Patents

Description

  The present invention relates to a method for producing a calcium-reinforced whey-containing composition.

Calcium contained in milk is well absorbed and has attracted attention as a good source of calcium. However, when calcium is simply separated and purified from milk, it becomes insoluble calcium phosphate, so that poor dispersibility becomes a problem when blended into beverages.
On the other hand, in Patent Document 1, as a method for producing a milk calcium preparation with good dispersibility, whey containing lactic acid and lactic acid ions is treated with a UF membrane or NF membrane to obtain a permeate, A method is disclosed in which milk calcium is precipitated by adjusting the pH of the liquid, and a mixture of this milk calcium and milk protein is used as a milk calcium preparation.

JP 2001-299281 A

  In Patent Document 1, it has been confirmed that when the milk calcium preparation obtained by the above production method is dispersed in water, good dispersibility can be obtained, but according to the knowledge of the present inventors, When a milk calcium preparation is blended with a liquid containing whey, precipitation may occur.

  This invention is made | formed in view of the said situation, and it aims at providing the manufacturing method which precipitation is hard to produce when manufacturing the calcium reinforcement whey containing composition containing water, whey, and a milk calcium agent.

As a result of intensive studies by the present inventors, it has been found that precipitation can be made difficult to occur by using a desalted whey that has been desalted in advance when preparing a calcium-reinforced whey-containing composition.
That is, the method for producing a calcium-reinforced whey-containing composition of the present invention is a method for producing a liquid calcium-reinforced whey-containing composition through a mixing step of mixing a whey raw material and a milk calcium preparation in water, material in whole or in part a desalting whey, the whey ash content in the non-fat milk solids in the raw material Ri der than 0.7 wt%, calcium to the total solid content of the milk calcium The content is 3 to 15% by mass, the protein content in the calcium-reinforced whey-containing composition is 0.4 to 3% by mass, and the calcium content derived from the milk calcium preparation is the calcium. characterized 50~300mg der Rukoto per enhanced whey-containing composition 100 g.

It is preferable that the said milk calcium agent contains whey protein, lactose, and milk calcium, and content of whey protein with respect to the total solid is 5-70 mass % .
The milk calcium agent is preferably a milk calcium agent obtained through the following steps.
A process of obtaining a permeate by treating whey with an ultrafiltration membrane (UF membrane) or a nanofiltration membrane (NF membrane), and adjusting the pH of the obtained permeate to 6.0 to 9.0. The milk calcium agent obtained through the process of precipitating milk calcium by this and the process of mixing this milk calcium and milk protein.

Prior Symbol mixing step, a liquid containing the whey raw material in water, it is preferable to mix the liquid containing milk calcium agent in water.

  According to the present invention, precipitation can be made difficult to occur when a calcium-reinforced whey-containing composition containing water, whey, and a milk calcium agent is produced.

  The method for producing a calcium-reinforced whey-containing composition of the present invention includes a step of mixing a whey raw material and a milk calcium preparation in water.

<Whey ingredients>
In the process of producing cheese, casein, sodium caseinate, yoghurt, etc. using milk such as cows, sheep, goats, etc. as a raw material, whey is a transparent liquid remaining after removing the coagulated milk. In addition, a product obtained by subjecting an untreated whey just separated from the coagulated milk to a desalting treatment using an ion exchange treatment, an electrodialysis method, a membrane separation method or the like is called a desalted whey.

The whey raw material used in the present invention is required to have an ash content of 0.7% by mass or less in the non-fat milk solid content of the whey raw material. For this purpose, desalted whey is used as part or all of the whey raw material.
Usually, the ash content in the non-fat milk solid content of untreated whey is about 6 to 8% by mass, and this is reduced when the desalting treatment is performed. The reduction range of the ash content can be controlled by the method and degree of desalting treatment (for example, treatment time).
As the whey raw material, multiple types of desalted whey with different processing conditions and forms may be used in combination, and if the ash content per non-fat milk solid content in the whole whey raw material to be used is 0.7% by mass or less Good.
In particular, desalted whey that has been desalted until the ash content per non-fat milk solid content is 0.7% by mass or less is preferably used as the entire whey raw material. Such desalted whey is commercially available.
In addition, the value of ash content in this specification is a value measured by the direct ashing method.

The protein content per non-fat milk solid content of the whey raw material is not particularly limited.
Whey ingredients can be used with or without delactose treatment. From the viewpoint of versatility of the product, it is preferable to use desalted whey that has not been treated with delactose. The protein content per non-fat milk solid content in desalted whey that has not been subjected to delactose treatment is usually about 12 to 13% by mass.
The form of the whey raw material may be a concentrated solution or may be powdered by a conventional method such as spray drying or freeze drying. A commercially available whey powder can be suitably used.

<Milk calcium preparation>
The milk calcium preparation used in the present invention is a composition containing milk-derived calcium, that is, milk calcium. Milk calcium preparations preferably do not contain casein. The milk calcium preparation preferably contains whey protein and lactose in addition to milk calcium.
The milk calcium agent may be a liquid or a solid such as a powder.

3-15 mass% is preferable with respect to the total solid of a milk calcium agent, and, as for calcium content in a milk calcium agent, 3-10 mass% is more preferable. If it is less than 3% by mass, it is unsuitable as a calcium fortifier, and if it exceeds 15% by mass, the dispersibility of calcium will be poor.
In addition, the calcium content in this specification is a value obtained by ICP emission spectroscopic analysis.

The content of whey protein in the milk calcium preparation is preferably 5 to 70 mass%, more preferably 8 to 40 mass%, based on the total solid content of the milk calcium preparation. When the amount is less than 5% by mass, the dispersibility of calcium deteriorates, and when it exceeds 70% by mass, an unfavorable flavor increases.
As for content of lactose in a milk calcium preparation, 15-92 mass% is preferable with respect to the total solid of a milk calcium preparation.

A milk calcium preparation containing milk calcium, whey protein and lactose in the above preferred range is obtained by treating whey with an ultrafiltration membrane (UF membrane) or a nanofiltration membrane (NF membrane) to obtain a permeate, By adjusting the pH of the permeate to 6.0 to 9.0, milk calcium can be precipitated, and the milk calcium and milk protein can be mixed.
Such a milk calcium agent can be produced, for example, by the production method described in Patent Document 1. However, whey can be treated with the ultrafiltration membrane (UF membrane) or nanofiltration membrane (NF membrane), and by increasing the pH of the permeate obtained by the treatment within the above range. What is necessary is just to produce the precipitation of milk calcium, and it is not restricted to what contains lactic acid and lactate ion.

  That is, as whey used for ultrafiltration membrane (UF membrane) treatment or nanofiltration membrane (NF membrane) treatment, in addition to lactic acid whey obtained by lactic fermentation of milk, cheese whey, hydrochloric acid whey, and the like can be used. . The temperature of the permeate is preferably 30 to 80 ° C. in the step of precipitating milk calcium by adjusting the pH of the permeate to 6.0 to 9.0. To adjust the pH, an alkali solution such as sodium hydroxide, potassium hydroxide, calcium hydroxide, sodium carbonate, sodium citrate and the like may be used. In the step of mixing milk calcium and milk protein, it is preferable to mix a slurry-like precipitate obtained by collecting the precipitate in the permeate and an aqueous solution containing the milk protein. It is preferable to use whey protein as the milk protein. The aqueous solution containing milk protein preferably contains whey protein and lactose. For example, an aqueous solution of whey powder, an aqueous solution of protein concentrated whey powder, or the like is used.

<Water>
The water used in the present invention is preferably water having an ash content of 0.1% by mass or less, and is preferably water having an ash content of almost zero. For example, deionized water, RO water (water treated with a reverse osmosis membrane) or the like is preferably used.

<Other ingredients>
In the calcium-reinforced whey-containing composition of the present invention, in addition to water, a whey raw material and a milk calcium preparation, other components such as fats and oils, sweeteners, fragrances, coloring agents, etc., as long as the effects of the present invention are not impaired. Can be optionally contained.
The other components preferably have a casein content of 0.7% by mass or less per solid content, and more preferably do not contain casein. According to the knowledge of the present inventors, precipitation is likely to occur when the milk calcium preparation is dispersed in water in the presence of casein.
The other components preferably have an ash content of 0.5% by mass or less per solid content, and more preferably do not contain ash.
Examples of components whose casein and ash contents are within the above preferred ranges include unsalted butter, butter oil and the like.

<Mixing process>
The mixing process of mixing the whey ingredients and milk calcium preparation in water
(1) A liquid containing a whey raw material in water and a liquid containing a milk calcium agent in water may be prepared separately, and these may be mixed.
(2) You may carry out by the method of adding a powdery milk calcium agent to the liquid containing a whey raw material in water,
(3) You may carry out by the method of adding a powdery whey raw material to the liquid which contains a milk calcium agent in water.
The liquid containing the whey raw material in water does not have to be precipitated, and may be an aqueous solution of a whey raw material or an aqueous dispersion. Alternatively, it may be a liquid diluted whey raw material.
The liquid containing the milk calcium agent in water is not required to be precipitated, and may be an aqueous solution of a whey raw material or an aqueous dispersion. Alternatively, it may be a liquid milk calcium preparation dilution.
The method (1) is preferable in that good solubility is easily obtained.
When other components are used, it may be previously contained in one or both of the liquid containing the whey raw material in water and the milk calcium preparation in water, and after mixing the whey raw material and milk calcium preparation in water, You may add to a liquid mixture. From the viewpoint that precipitation is difficult to generate, it is preferable that other components are contained in a liquid containing a whey raw material in water.

The amount of the whey raw material, milk calcium preparation, and other components should be set according to the protein content and the calcium content derived from the calcium preparation in the calcium-reinforced whey-containing composition to be obtained. preferable.
The protein content in the calcium-reinforced whey-containing composition of the present invention is preferably 3% by mass or less, and more preferably 1.7% by mass or less, based on the entire composition. When the content is 3% by mass or less, precipitation hardly occurs even after the heat sterilization step. The lower limit of the protein content is preferably 0.4% by mass or more, more preferably 0.6% by mass or more from the viewpoint of flavor.
The protein content in the calcium-reinforced whey-containing composition is the total protein contained in each of the whey raw material, milk calcium preparation, and other components.

  The content of calcium derived from the milk calcium preparation in the calcium-reinforced whey-containing composition is preferably 50 to 300 mg, more preferably 100 to 300 mg, and even more preferably 100 to 250 mg per 100 g of the composition. When it is 50 mg or more, the effect of calcium fortification is sufficiently obtained, and when it is 300 mg or less, a good flavor is easily obtained.

Before mixing, the content of the whey raw material in the liquid containing the whey raw material in water is within the range in which the whey raw material can be dissolved or dispersed without causing precipitation. It is set so that the protein content of the product can be obtained.
In any of the liquid before mixing with the milk calcium preparation and the liquid after mixing, the content of the non-fat milk solid content of the whey raw material is preferably 30% by mass or less, and 20% by mass with respect to the entire liquid. The following is more preferable. When it is 30% by mass or less, poor dissolution hardly occurs.

Before mixing, the content of the milk calcium agent in the liquid containing the milk calcium agent in the water is within the range in which the milk calcium agent can be dissolved or dispersed without causing precipitation. The protein content of the whey-containing composition and the calcium content derived from the milk calcium preparation are set.
In any of the liquid before mixing with the whey raw material and the liquid after mixing, the content of the solid content of the milk calcium preparation is preferably 20% by mass or less, and 15% by mass or less with respect to the entire liquid. Is more preferable. When it is 20% by mass or less, poor dissolution hardly occurs.

The liquid temperature in the mixing step of mixing the whey raw material and the milk calcium agent in water is preferably more than 0 ° C and not more than 15 ° C, more preferably 5 to 10 ° C. If it exceeds 15 ° C., it is not preferable from the viewpoint of the growth of microorganisms, and if it is 0 ° C. or less, protein denaturation may occur due to freezing.
When other components are preliminarily contained in one or both of a liquid containing a whey raw material in water or a milk calcium preparation in water, the liquid may be heated as necessary. In the case of heating, it is preferable to set the temperature range in which protein denaturation is not caused, for example, 80 ° C. or lower, more preferably 60 ° C. or lower.

Thus, the mixed solution obtained by mixing the whey raw material and the milk calcium preparation in water may be used as it is as a calcium-reinforced whey-containing composition of the final product, and a further diluted solution containing the calcium-reinforced whey of the final product. It is good also as a composition. When diluting, the content of each component in the mixed solution is set higher than the target content.
Moreover, you may provide the process of heat-sterilizing this liquid mixture as needed. The sterilization method is not particularly limited, and a known method can be appropriately used. For example, a continuous indirect heating method using a plate heat exchanger is preferable. The sterilization conditions are preferably 120 to 150 ° C. and 1 to 3 seconds.

  According to the present invention, when a whey raw material and a milk calcium agent are mixed in water, a calcium-enriched whey-containing composition that hardly causes precipitation by using a desalted whey from which ash is highly removed, particularly as a whey raw material. A thing is obtained. The calcium-reinforced whey-containing composition thus obtained is less likely to precipitate even after the heat sterilization step and is excellent in stability, as will be shown in Examples described later.

The calcium-reinforced whey-containing composition produced by the method of the present invention is suitable as a calcium-reinforced whey beverage.
In the case of a calcium-enriched whey beverage, from the viewpoint of ease of drinking, the whey-derived nonfat milk solid content in the calcium-enriched whey-containing composition of the final product is 5 to 8 mass based on the entire composition. % Is preferable, and 6 to 8% by mass is more preferable.

Hereinafter, the present invention will be described in more detail using examples, but the present invention is not limited to these examples.
In the following, “%” means “% by mass” unless otherwise specified. However, the ratio of the content component in the milk calcium preparation is expressed by the content rate with the total solid content being 100% by mass, and the rate of the content component in the desalted whey powder is expressed by the content rate with the non-fat milk solid content being 100% by mass. .

[Preparation Example 1: Preparation of milk calcium preparation]
300 kg of lactic acid whey was concentrated up to 10 times with a UF membrane (DK3840C, manufactured by Desalination) having a molecular weight cut off of 10 kDa to obtain 270 kg of a permeate. Next, this permeate was concentrated three times with an RO membrane (reverse osmosis membrane) to obtain 85 kg of a concentrate. The concentrated solution was heated to 50 ° C., and adjusted to pH 7.0 by adding 1N sodium hydroxide. After 1 hour, it was treated with a clarifier to recover 4.4 kg of precipitate. The precipitate thus obtained and a 15% aqueous solution of whey protein concentrate (composition: whey protein 35%, lactose 55%, fat 2%, ash content 5% and water content 3%) The mixture was mixed so that the calcium content per unit was 5%, homogenized at a homogeneous pressure of 500 kg / cm ² , and then spray-dried to obtain a milk calcium preparation. The whey protein content in the obtained milk calcium preparation was 28.7%, and the calcium content was 4.77%.

[Preparation Example 2: Preparation of milk calcium preparation]
200 kg of cheese whey was concentrated 10 times with the same UF membrane as in Preparation Example 1 to obtain 180 kg of permeate. Next, this permeate was heated to 50 ° C., and adjusted to pH 7.0 by adding 1N sodium hydroxide. After 1 hour, it was treated with a clarifier to recover 2.6 kg of precipitate. The precipitate thus obtained and a 15% aqueous solution of whey protein concentrate (composition: whey protein 12.5%, lactose 76%, fat 1%, ash 5.5% and moisture 5%). The mixture was mixed so that the calcium content per total solid was 8.4%, homogenized at a homogeneous pressure of 500 kg / cm ² , and then spray-dried to obtain a milk calcium preparation. The whey protein content in the obtained milk calcium preparation was 10%, and the calcium content was 8.0%.

[Test Example 1]
A calcium-reinforced whey-containing composition was prepared using a desalted whey powder having an ash content of 0.7%.
A commercially available 90% desalted whey powder (product name: DEMINAL-90, manufactured by DOMO, ash content 0.7%, protein 13%) was used as a whey raw material. This desalted whey powder was dissolved in deionized water to prepare two types of whey aqueous solutions having a non-fat milk solid content of 16% and 10%, respectively.
As a milk calcium preparation, the milk calcium preparation (protein 28.7%, calcium 4.77%) obtained in Preparation Example 1 was dissolved in deionized water. Seven types of aqueous milk calcium preparations were prepared by changing the concentration of the milk calcium preparation.

In the combination of Example 1-1 to Example 1-9 shown in Table 1, 50 parts by mass of a whey aqueous solution and 50 parts by mass of a milk calcium solution were mixed.
Table 1 includes the amount of non-fat milk solids, the amount of protein, and the amount of ash (units are parts by weight) contained in 50 parts by weight of a whey aqueous solution, and 50 parts by weight of an aqueous milk calcium preparation solution. The amount of milk calcium preparation, the amount of protein, and the amount of calcium derived from the milk calcium preparation (all are in parts by mass).
Table 2 shows the whey-derived non-fat milk solid content, the milk calcium agent content, and the protein content (units are mass%) in the obtained mixed solution, in 100 g of the mixed solution. Shows the amount of calcium derived from the milk calcium agent contained in (unit: mg / 100 g solution).

For mixing, a 10 ° C. whey aqueous solution was stirred at 60 rpm using a propeller type stirring device, and 1 kg of a 10 ° C. milk calcium agent aqueous solution was added thereto at a rate of 10 ml / second.
The amount of precipitation (unit: ml / 30 ml) generated in the obtained mixture (calcium-reinforced whey-containing composition) was measured by the following method. Specifically, 30 ml of the mixture immediately after mixing (calcium-reinforced whey-containing composition) was placed in a 50 ml centrifuge tube, and 2000 rpm with a rotation radius of 16.2 cm and 10 rpm using a centrifuge (Himac CT5DL, manufactured by Hitachi Koki Co., Ltd.). Centrifugation was performed for a minute, and the amount of precipitation was measured with a volumetric scale of the centrifuge tube (the same applies hereinafter).
Further, the obtained mixture was heat sterilized at 75 ° C. for 15 minutes by a holding sterilization method, and then the amount of precipitation was measured in the same manner as described above. Table 2 shows the measured amount of precipitation.

(Evaluation)
When a calcium fortified whey-containing composition is used as a beverage, precipitation in the composition tends to cause deposits on the plate when the beverage is sterilized with a plate sterilizer. In addition, it is not preferable that a precipitate is formed during storage of the beverage. From these points, the amount of precipitation in the calcium-reinforced whey-containing composition is desirably 0.10 ml / 30 ml or less. Table 2 shows that the amount of precipitate after sterilization is 0.10 ml / 30 ml or less, evaluated as “appropriate”, and the amount exceeding this amount as “no”.

[Test Example 2]
A calcium-reinforced whey-containing composition was prepared in the same manner as in Test Example 1 except that the desalted whey powder in Test Example 1 was changed to a desalted whey powder having an ash content of 5.0%, and the amount of precipitation was evaluated. Went.
That is, as a whey raw material, a commercially available 50% desalted whey powder (product name: DEMINAL-50, manufactured by DOMO, ash content 5.0%, protein 13%) was used.
As in Test Example 1, 50 parts by mass of a whey aqueous solution and 50 parts by mass of an aqueous milk calcium agent solution were mixed in the combinations of Examples 2-1 to 2-9 shown in Table 3, and a mixed solution having the composition shown in Table 4 (Calcium-reinforced whey-containing composition) was obtained.
For the obtained mixture, the amount of precipitation before and after sterilization was measured and evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

As shown in Tables 2 and 4, Examples 1-1 to 1-9 and Examples 2-1 to 2-9 are ash content of the obtained mixture (calcium-reinforced whey-containing composition). Although the amounts are different from each other, the content of non-fat milk solids derived from whey, the content of milk calcium preparation, the content of protein, and the amount of calcium derived from milk calcium preparation contained in 100 g of solution are all mutually different. The same.
Examples 1-1 to 1-9, in which desalted whey powder having an ash content of 0.7% as the whey raw material, was “suitable” because the amount of precipitation before and after sterilization was small.
On the other hand, Example 2-1 to Example 2-9 using desalted whey powder with an ash content of 5.0% have a small amount of precipitation before sterilization, but have a large amount of precipitation after sterilization. Was "No".

[Example 1]
Commercially available 90% desalted whey powder (product name: DEMINAL-90, manufactured by DOMO, ash content 0.7%, protein 13%) and unsalted butter (manufactured by Morinaga Milk Industry Co., Ltd., milk fat 83.1%, protein 0) 0.5%, ash content 0.5%), and a calcium-reinforced whey-containing beverage comprising the milk calcium preparation (protein 28.7%, calcium 4.77%) obtained in Preparation Example 1 and deionized water. .
In the finished calcium-enriched whey-containing beverage, the whey-derived nonfat milk solid content is 8%, the milk fat content from salt-free butter is 3%, the milk calcium preparation is 6.3%, and the total protein content is 2 The amount of calcium derived from the .9% milk calcium preparation was 300 mg / 100 g solution.

Specifically, first, desalted whey powder and unsalted butter are sufficiently dissolved and mixed in deionized water heated to 80 ° C., and then cooled to 10 ° C. or less to 150 kg of whey-containing solution (whey-derived non-fat Milk solid content 16%, milk fat content 6% derived from salt-free butter).
Separately, the milk calcium preparation was dissolved in deionized water at 60 ° C. so that the calcium content derived from the milk calcium preparation was 600 mg / 100 g solution to obtain 150 kg of a milk calcium preparation aqueous solution.
After mixing 150 kg of the whey-containing liquid obtained above and 150 kg of the aqueous milk calcium solution at a liquid temperature of 10 ° C., the mixed liquid was indirectly heated at 75 ° C. for 20 seconds using a plate type sterilizer (manufactured by Morinaga Engineering Co., Ltd.). A heat sterilization treatment was performed to obtain a calcium-reinforced whey-containing beverage.
The amount of precipitation in the liquid after sterilization is 0.05 ml (the measurement method is the same as in Test Example 1. The same applies hereinafter), and almost no precipitation occurs.

[Example 2]
In this example, the milk calcium preparation (protein 10%, calcium 8%) obtained in Preparation Example 2 was used.
In the finished calcium-enriched whey-containing beverage, the whey-derived non-fat milk solid content is 5%, the milk fat content from salt-free butter is 3%, the milk calcium preparation is 3.8%, and the total protein content is 1 The amount of calcium derived from 0.1% milk calcium preparation was 300 mg / 100 g solution.

Specifically, first, desalted whey powder and unsalted butter are sufficiently dissolved and mixed in deionized water heated to 80 ° C., and then cooled to 10 ° C. or less to 150 kg of whey-containing solution (whey-derived non-fat Milk solid content 10%, milk fat content 6% from unsalted butter).
Separately, the milk calcium preparation was dissolved in deionized water at 60 ° C. so that the calcium content derived from the milk calcium preparation was 600 mg / 100 g solution to obtain 150 kg of a milk calcium preparation aqueous solution.
After mixing 150 kg of the whey-containing liquid obtained above and 150 kg of the aqueous milk calcium preparation solution at a liquid temperature of 10 ° C., the mixed liquid was indirectly heated at 130 ° C. for 2 seconds using a plate sterilizer (manufactured by Morinaga Engineering Co., Ltd.). A heat sterilization treatment was performed to obtain a calcium-reinforced whey-containing beverage.
The amount of precipitation in the liquid after sterilization was 0.05 ml.

[Example 3]
In Example 2, a calcium-reinforced whey-containing beverage was produced in the same manner as in Example 2 except that the heat sterilization conditions of the mixed solution were changed to 140 ° C. and 2 seconds. The amount of precipitation in the liquid after sterilization was 0.05 ml.

[Example 4]
In Example 2, in the finished calcium-enriched whey-containing beverage, the milk calcium preparation is 3.1%, the total protein content is 1.0%, and the calcium derived from the milk calcium preparation is a 250 mg / 100 g solution. As such, the amount of milk calcium supplement was changed.
Therefore, the calcium content derived from the milk calcium preparation in 150 kg of the milk calcium preparation aqueous solution is a 500 mg / 100 g solution.
Otherwise, a calcium-reinforced whey-containing beverage was produced in the same manner as in Example 2. The amount of precipitation in the liquid after sterilization was 0.05 ml.

[Example 5]
In Example 2, in the finished calcium-enriched whey-containing beverage, the amount of desalted whey powder used was adjusted so that the whey-derived nonfat milk solid content was 4% and the total protein content was 0.9%. changed.
Accordingly, the whey-derived nonfat milk solid content in 150 kg of the whey-containing liquid is 8%.
Otherwise, a calcium-reinforced whey-containing beverage was produced in the same manner as in Example 2. The amount of precipitation in the liquid after sterilization was 0.05 ml.

Claims (4)

A method for producing a liquid calcium-reinforced whey-containing composition through a mixing step of mixing a whey raw material and a milk calcium agent in water,
The whey material in whole or in part is desalted whey, ash content in the non-fat milk solids content of the whey material is Ri der than 0.7 wt%,
The calcium content with respect to the total solid content of the milk calcium preparation is 3 to 15% by mass,
The protein content in the calcium-reinforced whey-containing composition is 0.4-3 mass%, and the calcium content derived from the milk calcium preparation is 50-300 mg per 100 g of the calcium-reinforced whey-containing composition. method for producing Ah calcium enriched whey containing composition characterized Rukoto. The calcium fortified whey-containing composition according to claim 1, wherein the milk calcium preparation contains whey protein, lactose, and milk calcium, and the content of whey protein relative to the total solid content is 5 to 70 % by mass. Production method. The method for producing a calcium-reinforced whey-containing composition according to claim 2, wherein the milk calcium agent is a milk calcium agent obtained through the following steps.
A process of obtaining a permeate by treating whey with an ultrafiltration membrane (UF membrane) or a nanofiltration membrane (NF membrane), and adjusting the pH of the obtained permeate to 6.0 to 9.0. The milk calcium agent obtained through the process of precipitating milk calcium by this and the process of mixing this milk calcium and milk protein. The method for producing a calcium-reinforced whey-containing composition according to any one of claims 1 to 3 , wherein in the mixing step, a liquid containing a whey raw material in water and a liquid containing a milk calcium agent in water are mixed.