JP6593323B2 - Composition that gives milky smoothness and richness - Google Patents

Description

  The present invention relates to a composition that imparts milky smoothness and richness, and specifically relates to a lipid-protein complex composed of vegetable oil and whey protein.

  Milk is used to give the soup smooth and cloudy, and the homogenized milk is dispersed with milk protein (mainly casein) attached around the milk fat (non-patented) Reference 1). When using a milk powder raw material obtained by pulverizing milk, the milk fat raw material lacks a milk fat flavor, and powdered fats and oils are used as an alternative to milk fat. However, powdered fats and oils do not give a milky fat-like smoothness or richness, although they give oily feeling.

  Until now, by adsorbing milk protein (mainly casein) to fat globules of vegetable oils and fats, by imparting a cream-like flavor (Non-patent Document 1 and Patent Document 1), It has been studied that the flavor changes (Patent Document 2). In addition, powdered fats and oils have been developed that attach casein and whey protein to vegetable oils and give a milk-like flavor (Patent Document 3). In addition, milk fat cream having excellent emulsification stability and good whipping properties and a method for producing the same have been developed through a raw milk homogenization process in which raw milk is homogenized, and the mass of casein relative to whey protein in the fat globule membrane A milk fat cream having a ratio of a certain value or less is disclosed (Patent Document 4).

In addition, attempts have been made to reduce the particle size of fat globules in order to increase the emulsion stability of dairy products or dairy products.
For example, the fat particles contained in raw milk are micronized, and the first raw milk (with a fat globule peak in the range of 0.4 μm to 0.6 μm) and the second raw milk (range of 1.0 μm to 1.4 μm) A milk milk beverage production method, a flavor improvement method or a fat particle distribution improvement method, which comprises a step of preparing raw milk having two types of particle size distribution (with fat globule peaks in the (Patent Document 5).
Also, by mixing an emulsion having a small fat globule diameter and an emulsion having a large fat globule diameter at an arbitrary ratio, it has 1 to 2 fat globule peaks in a fat globule diameter range of 0.1 to 1.0 μm. A method for producing emulsified fat having 1 or 2 fat globule peaks in the range of 1.5 to 2.5 μm fat globule diameter is known (Patent Document 2).
Furthermore, a technology is known that provides a fresh cream with a rich flavor, improved storage stability and improved whipping properties by mixing fresh creams having a median diameter of 2.6-4.0 μm and 0.5-2.5 μm (Patent Document 6). ).

JP 2013-90602 A JP-A-10-127245 JP 2009-278896 A International Publication No. 2013-137374 International Publication No. 2012-026476 JP 2009-254353 A

Revised edible fats and oils-their use and fat foods, Satoshi Fujita, published by Koshobo Co., Ltd., 2011, p267-269

  An object of the present invention is to provide an oil / fat product using vegetable oil / fat as a raw material and imparting a milky smoothness and richness.

  As a result of intensive studies to solve the above-mentioned object, the present inventors have surprisingly found that a complex of vegetable oil and whey protein is surprisingly a new food material for imparting smoothness and richness equivalent to milk (raw milk). As a result, the present invention has been completed.

That is, the present invention is as follows.
[1] A vegetable oil-whey protein complex formed by adsorbing whey protein on the surface of fat globules of vegetable oil.
[2] The complex according to [1], wherein the vegetable oil is palm oil.
[3] The composite according to [1] or [2], which is solid or powdery.
[4] The composite according to [1] or [2], which is emulsified in water.
[5] Vegetable oil / fat-whey protein complex obtained by contacting fat globules of vegetable oil / fat and whey protein in an aqueous solvent at a weight ratio of vegetable oil / fat: whey protein of 1: 0.002-2.5 body.
[6] The complex according to [5], wherein the vegetable oil is palm oil.
[7] The composite according to [5] or [6], which is solid or powdery.
[8] The complex according to [5] or [6], which is emulsified in water.
[9] The composite according to any one of [1] to [8], wherein the particle size distribution has one peak in a range of 1.0 μm to 10 μm.
[10] The complex according to [9], further having one peak in the range of 0.1 μm to 1 μm.
[11] A composition containing the complex according to any one of [1] to [10].
[12] The composition according to [11], further comprising at least one selected from the group consisting of a fragrance and a milk material.
[13] A method for producing a vegetable oil-whey protein complex, comprising a step of bringing a whey protein into contact with fat globules of vegetable oil in an aqueous solvent.
[14] The production method according to [13], wherein the ratio (weight ratio) of the vegetable oil and whey protein is 1: 0.002 to 2.5.
[15] The production method according to [13] or [14], further comprising a step of emulsifying the vegetable oil before the contacting step.
[16] A food added with the complex according to any one of [1] to [10] or the composition according to [11] or [12].
[17] The food according to [16], wherein the amount of the composite added to the food as a dry weight is 0.05 to 30% by weight.
[18] A method for imparting a flavor or texture to a food, comprising the step of adding the complex according to any one of [1] to [10] or the composition according to [11] to the food.
[19] The application method according to [18], further including a step of adding at least one selected from the group consisting of a fragrance and a milk material to the food.
[20] A method for imparting a flavor or texture to food, comprising a step of adding the composition according to [12] to the food.
[21] The application method according to [19] or [20], wherein the amount of the composite added to the food as a dry weight is 0.05 to 30% by weight.

  The vegetable oil / fat-whey protein complex of the present invention can impart more smoothness and richness to dairy products in addition to the original flavor. Applicable foods are not limited to dairy products, and can easily impart flavor and texture to foods other than dairy products. Since the vegetable oil and fat-whey protein complex of the present invention and the composition containing the same are stable and excellent in storage stability compared with milk, the stable supply of foods is also excellent.

An example of the particle size distribution of the vegetable oil and fat-whey protein complex of this invention is shown.

Vegetable oil and fat-whey protein complex The vegetable oil and fat-whey protein complex of the present invention (hereinafter sometimes simply referred to as complex) is formed by adsorbing whey protein on the surface of fat globules of vegetable oil. .

  In the present invention, vegetable oils and fats are plant-derived oils and fats excluding animal oils including milk fat. In order to effectively achieve the object of the present invention, vegetable oils and fats are palm oil, palm oil, palm kernel oil, corn oil, soybean oil, cottonseed oil, rice oil, safflower oil, sesame oil, olive oil, cocoa butter, Rapeseed oil is a suitable example. These vegetable fats and oils may be used alone or in combination. Palm oil is preferable because of easy handling.

  In the present invention, the fat globule is a spherical substance emulsified with vegetable oil. In order to provide the vegetable oil-whey protein complex of the present invention, the vegetable oil / fat may use a fatty globular fatty oil / fat, or may be used by emulsifying a non-emulsified vegetable oil / fat to make a fat globule. . Accordingly, the fat globules may contain an emulsifier.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin organic acid fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, lecithin, gum arabic and starch. .

In the present invention, whey protein refers to a protein obtained by removing casein from milk protein, and may be classified as whey protein. Examples of the main protein of whey protein include lactalbumin and lactoglobulin. In the present invention, whey protein, whey protein and whey powder are used synonymously unless otherwise specified.
In the present invention, as the whey protein, those commercially available as whey protein can be used, and as a commercial product, whey protein may be 25% or more, and components other than whey protein such as lactose and ash May be included.

  The complex of the present invention is composed of fat globules of vegetable oil and fat and whey protein, and has a structure in which whey protein is adsorbed on the surface of fat globules. The structure of the vegetable oil-whey protein complex can be confirmed by observation with an electron microscope. The size of the vegetable oil / fat-whey protein complex is not particularly limited, and an average particle diameter range of 0.1 μm to several hundred μm is exemplified. The average particle size of the vegetable oil-whey protein complex can be measured using a laser diffraction particle size distribution analyzer (SALD-3000S (SHIMADZU) or the like) and can be expressed as a median size.

The size of the composite of the present invention can be expressed by a particle size distribution in addition to the average particle size. In order to achieve the preferable effect of the present invention, it is preferable that the particle size distribution of the composite of the present invention satisfies the following requirements. The particle size distribution in the present invention can be obtained by measuring using a laser diffraction particle size distribution measuring apparatus.
i) A peak is present in the range of (A): 0.1 μm to 1 μm and (B): 1.0 μm to 10 μm. That is, two peaks are shown (see, for example, FIG. 1).
ii) In particular, a composite having a particle size distribution in the range (B) is more effective. Therefore, depending on the purpose, it is also possible to use only a composite having a particle size in the range (B).
iii) Even if the particle size distribution of the fat globules has a peak in the range (A) and a peak in the range (B), the effect of the present invention is not recognized, and the fat globules and whey proteins of the vegetable oil and fat are This is effective when the composite of the present invention coexists and has the particle size distribution of i).
iv) When a composite having a particle size distribution peak in the range (A) and a composite having a particle size distribution peak in the range (B) are prepared in separate aqueous solvents and then mixed together And the effect when the composite having the particle size distribution of i) is produced in the same aqueous solvent, the effect tends to be higher when produced in the same aqueous solvent.

  The complex of the present invention is preferably a vegetable oil-whey protein complex having a peak in the range (B) of 1.0 μm or more and 10 μm or less in the particle size distribution. In addition to having a peak in the range (B) in the particle size distribution, the complex of the present invention is more preferably a vegetable oil-whey protein complex having a peak in the range (A) of 0.1 μm to 1 μm. preferable.

  The method for measuring the particle size distribution of the composite of the present invention is obtained by laser diffraction particle size distribution measurement. Specifically, using a laser diffraction particle size distribution analyzer (Shimadzu Corporation, SALD-2200), the measurement conditions are refractive index 1.6-0.50i, solvent: water, and the average value after four measurements. And

  As will be described later, the complex of the present invention is obtained by bringing vegetable oil and whey protein into contact with each other in an aqueous solvent. Therefore, the composite of the present invention may be in an emulsified state in water. The composite of the present invention can be used by adding an appropriate amount at the production stage of the food, can be used by adding an appropriate amount to the manufactured food, or added at the time of eating the prepared food There is no particular limitation.

  The complex of the present invention is obtained by bringing vegetable oil and whey protein into contact with each other in an aqueous solvent. If necessary, the complex is then subjected to a drying step to form a solid or powder. be able to. The composite of the present invention in solid or powder form is convenient when mixed with a solid food material. In addition, handling is easy at the stage of distribution and storage.

The ratio between the vegetable oil and the whey protein constituting the complex of the present invention cannot be generally described because the surface area to be adsorbed differs depending on the average particle size of the fat globules, but the whey protein is not constant in the plant fat globule membrane. When adsorbed at a rate, it becomes smooth and rich. When the ratio exceeds a certain level, the body becomes weaker. For example, when the ratio of vegetable oil / fat and whey protein is weight ratio of vegetable oil / fat: whey protein is 1: 0.002 to 0.23, the amount of whey protein adsorbed to the plant fat globule membrane is small, so that a weak body is given. And it is suitable when you want to give a light touch. When the weight ratio of the vegetable oil and whey protein is 1: 0.26 to 0.43, the whey protein covers the surface of the plant fat globule membrane, so that it is most effective for the purpose of imparting smoothness and richness. Conversely, if there is more whey protein that covers the fat globule membrane surface (weight ratio of vegetable oil and whey protein is more than 1: 0.43), the amount of whey protein that exists alone increases, and a certain smoothness is achieved. It is thought that the effect is less likely to be felt because the body becomes weaker while imparting the thickness. In fact, even if the whey protein alone is added to the soup, the richness of the soup is reduced without adding the richness as when the complex of the present invention is added.
The ratio of vegetable oil and whey protein in the complex is determined by the weight of the vegetable oil and fat used as the raw material and the weight of the whey protein in the complex (the weight of the protein in the raw material and the surface of the fat globule of the vegetable oil and fat. And the weight of the protein released in the aqueous solvent can be obtained from a known protein quantification method (for example, Kjeldahl method, combustion method, etc., and calculated from the difference).

  The complex of the present invention is obtained by contacting fat globules of vegetable fats and whey proteins in an aqueous solvent at a weight ratio of 1: 0.002 to 2.5 in the ratio of vegetable fats and whey proteins. .

  The complex of the present invention is preferably formed by mixing fat globules of vegetable oil and whey protein in water at a ratio of vegetable oil and fat to whey protein of 1: 0.002 to 2.5 by weight. The complex can be provided as it is, ie, as a vegetable oil-whey protein complex emulsified in water. By subjecting the vegetable oil-whey protein complex emulsified in water to a known concentration or drying step, it can be provided as a solid or powdery vegetable oil-whey protein complex.

Composition The composite of the present invention may be in the form of a composition in combination with other components usually used as food ingredients. The complex of the present invention or the composition containing the complex is useful as an additive for imparting flavor or texture to food. In particular, when the food is a food or milk material in which milk has been used, it is useful as an additive for imparting milky smoothness and richness to the food. Milky smoothness and richness are flavors and textures derived from homogenized milk fat produced by milk (raw milk) itself or foods added with milk (raw milk). The milky smoothness and richness in the present invention refers to a flavor and texture that feels like milk (raw milk) is contained in the mouth, unlike the flavor and texture derived from the raw vegetable oil. The presence or absence of milky smoothness or richness can be determined by a sensory test by a specialized panelist. Specifically, the smoothness of the milk can be determined by the evaluation of the fact that there is no roughness, the fineness of the particles / texture, and the good taste. The richness can be determined by evaluating the thickness of the medium to the aftertaste (weight of fat feeling, spread, body feeling), the richness of the content (solid feeling of milk protein, feeling of density), and the sustainability of the flavor. .

  The ratio of the composite contained in the composition of the present invention is not particularly limited as long as the object can be achieved. Usually, 0.001 to 99.999% by weight is exemplified, and 50 to 99.999% by weight is preferable because of easy handling.

  The optional components contained in the composition of the present invention are not particularly limited as long as the purpose of imparting milky smoothness and richness can be achieved, and starch, sugar, thickener, stabilizer, flavor, coloring Materials, antioxidants, pH adjusters and the like. The amount of these optional components is not particularly limited as long as the object of the present invention can be achieved.

  The composite of the present invention can be used in combination with a fragrance. As the fragrance, an aroma component of milk is preferable, and lactones such as δ-nonalactone, δ-decalactone, δ-tetradecalactone, γ-dodecalactone, δ-dodecalactone, δ-hexalactone, γ-butyrolactone, 1- Ketones such as octene-one, 2-hexanone, 2-pentanone, nonanone, furaneol, maltol, carboxylic acids such as octanoic acid, nonanoic acid, decanoic acid, butyric acid, caproic acid, propionic acid, hexanal, butanal, heptanol, heptenal Aldehydes such as nonenal, 2,4-decadienal, 2,4-nonadienal, methional, 3-methylbutanoic acid and furfural, and sulfides such as methyl sulfide, dimethyl sulfide and dimethyl trisulfide. The composition of the present invention can contain one or more of these fragrances in combination. Moreover, you may add these fragrance | flavors to a foodstuff separately from the composite_body | complex of this invention combining 1 type (s) or 2 or more types. The timing of addition to the food may be at the same time as the complex of the present invention, before or after the addition of the complex of the present invention.

  You may use the composite_body | complex of this invention in combination with a milk raw material. The amount of the milk material to be used is not particularly limited as long as the object of the present invention can be achieved. Examples of the milk material include whole milk powder, skim milk powder, milk protein, butter, fresh cream, condensed milk, milk, milk drink, and dairy products. The composition of the present invention can contain one or more of these milk materials in combination. Moreover, you may add these milk materials to a foodstuff separately from the composite_body | complex of this invention, combining 1 type (s) or 2 or more types. The timing of addition to the food may be at the same time as the complex of the present invention, before or after the complex of the present invention is added.

Manufacturing method of complex (0) Step of emulsifying vegetable oil / fat When the vegetable oil / fat is not an emulsified vegetable oil / fat, for example, in the case of a vegetable oil / fat not powdered, a known emulsifier and an emulsifying method are used before the following step (1). To produce fat globules of vegetable oils. Examples of the emulsification method include a homogenizer, a homomixer, a colloid mill, and an ultrasonic disperser, and homogenization treatment by heating and pressurization, but is not limited thereto. In the present invention, in order to obtain a composite having a particle size distribution in the range of (A): 0.1 μm to 1 μm and (B): 1.0 μm to 10 μm, a homogenization treatment is performed. A method known per se may be used.
When powdered vegetable oil is used as the vegetable oil, the aqueous solvent and the powdered vegetable oil may be stirred and mixed until they are uniformly dissolved or dispersed.

(1) Step of contacting whey protein and fat globules of vegetable oil and fat in an aqueous solvent As an aqueous solvent, water is given as a representative example, and as long as the object of the present invention can be achieved, a pH adjusting agent, a preservative and the like are used. May be included.
The contact condition between the whey protein and the fat globules of the vegetable fat in the aqueous solvent is that the emulsified vegetable fat is dissolved in the aqueous solvent, and then the whey protein is dissolved and contacted by a known stirring or mixing means. At this time, it is desirable that casein is not substantially present in the aqueous solvent. Casein is more adsorbable to fat globules than whey protein, so when vegetable fat and oil fat spheres and whey protein are brought into contact with each other in the presence of casein, a complex in which casein preferentially adsorbs is formed. This is because the composite of the present invention may be difficult to obtain.
In the present invention, in order to obtain a composite having a particle size distribution in the range of (A): 0.1 μm to 1 μm and (B): 1.0 μm to 10 μm, stirring or mixing conditions Any known per se can be used.
The mixing ratio of whey protein to vegetable oil is not unambiguous because the surface area to be adsorbed differs depending on the average particle size of fat globules of vegetable oil, but it is mixed at a ratio that adsorbs to part or all of the fat sphere surface. Is preferred. For example, 0.002 to 2.5 is exemplified as the weight ratio of whey protein / vegetable oil and fat, preferably 0.20 to 0.55.

  The temperature at the time of contact and the contact time can be appropriately set according to the purpose. The temperature is exemplified by 0 to 60 ° C., and the contact time may be such that the whey protein can be dissolved.

  Through the contacting step, the complex of the present invention is formed in an aqueous solvent. The formed complex can be added to food as it is to give a milky flavor and texture. Moreover, it can provide as a composition which adds the above-mentioned arbitrary components and provides milky smoothness and richness.

(2) After step (1), if necessary, a step of drying the vegetable oil-whey protein complex When providing the complex of the present invention in solid or powder form, it can be made solid by a known drying method. . Examples of the drying method include spray drying, freeze drying, and vacuum drying. The composite of the present invention has a relatively large particle size in the above range (B), but stability is maintained even after the drying step, and oil separation or the like does not occur.
The composite of the present invention in a solid or powder form can be added to food as it is to give a milky flavor and texture. Moreover, it can provide as a composition which adds the above-mentioned arbitrary components and provides milky smoothness and richness.

Method for imparting flavor or texture to food and food provided The composite or composition of the present invention can be used as a substitute for milk in foods that have conventionally used milk. In particular, white sauce; stew, gratin, potage soup and cream soup using white sauce; fermented milk foods such as cheese and yogurt; processed milk such as low-fat milk and non-fat milk; custard cream and flower paste Fillings such as pudding, desserts such as pudding, bavaroa and ice cream; beverages such as coffee, cocoa and tea; smoothness of milk by adding in the process of manufacturing bread, confectionery and other processed foods or at the time of eating A sheath body can be suitably provided.

  The complex or composition of the present invention can be suitably imparted with milky smoothness and richness by adding it to the milk material during the processing or manufacturing process or at the time of eating. Here, examples of the milk material include whole milk powder, skim milk powder, milk protein, butter, fresh cream, condensed milk, milk, milk drink, and dairy products.

  Moreover, the composite_body | complex or composition of this invention can be added and used as a new seasoning also to the food which does not use milk originally. Examples of such foods include various foods excluding the above-mentioned foods, and smoothness and richness can be suitably imparted by adding them during the food production process or at the time of eating. The added food may be imparted with effects such as enhancement of original flavor, sustainability, and odor masking.

  The amount added to the food can be appropriately set according to the desired flavor and texture. For example, 0.05 to 30% by weight is exemplified as the dry weight of the composite of the present invention with respect to food.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, the implementation scope of this invention is not limited at all by these examples.

Experiment 1 Combination experiment of vegetable oil and various milk-derived protein Vegetable oil (powder emulsified oil and fat, general powdered oil and fat made using vegetable oil and fat without milk protein purchased from Ajinomoto General Foods Co., Ltd.) And milk-derived protein were blended as shown in Table 1. The average particle diameters of the three types of powdered fats and oils used were 218.645 μm, 264.0217 μm, and 313.707 μm.
The milk-derived proteins used are as follows.
Whey protein: 100% whey protein ingredient (MEGGLE JAPAN)
Milk protein concentrate (without whey protein): 100% skim milk ingredient (MEGGLE JAPAN)
Non-fat dry milk (containing casein): 100% non-fat dry milk ingredient (Yotsuba Milk Industry Co., Ltd.)
Milk protein (without whey protein): Using products containing 8.7% milk protein (Wakodo Co., Ltd.)
The raw material composition blended according to the composition of Table 1 is added as powder and mixed (indicated as “powder” in the table), and 10 ml of water is added in advance and uniformly dissolved or dispersed using a mudler. Were mixed by hand until mixed (indicated in the table as “solution”). For materials that were liquid, they were mixed only under solution conditions.
Commercially available powder soup (Knorr (registered trademark) cup soup corn cream (Ajinomoto), 17.6 g) was dissolved in 150 mL of hot water, and the mixture obtained as described above (100 mg in the case of powder, In this case, 100 mg / 10 mL aqueous solution) was added and stirred to prepare corn cream soup.

  A sensory test was conducted by two specialized panelists. In the sensory evaluation, the overall addition effect was evaluated by ◎ to ×, with the evaluation items being rich (medium to aftertaste thickness, medium thickness), flavor sustainability, and milky smoothness. The results are shown in Table 1 and footnote.

It was revealed that whey protein and vegetable oils and fats were previously agitated in water to give smoothness and richness to the liquid soup rather than mixing with powder. That is, by forming in advance a vegetable oil-whey protein complex in which whey protein is adsorbed on the surface of fat globules of vegetable oil, it is possible to impart milky smoothness and richness when added to food. became.
On the other hand, even if whey protein and vegetable oil are mixed in powder and added to food, it is substantially difficult to form a vegetable oil-whey protein complex due to the coexistence of various components in the food. Therefore, it is considered that milky smoothness and richness could not be imparted.
In addition, milk protein concentrates other than whey protein, skim milk powder and milk protein contain casein, so that when the vegetable oil-protein complex is formed, casein is preferentially adsorbed on the fat globules of vegetable oil. It is thought that there is. Further, when whey protein and milk protein concentrate, skim milk powder or milk protein are used in combination to form a vegetable oil-protein complex, casein has a higher proportion of hydrophobic amino acids than whey protein. Therefore, it is easy to adsorb to fats and oils, and the protein component in the resulting vegetable fats and oils-protein complex is considered to be predominantly casein. It has been clarified that the vegetable oil-protein complex containing such casein predominantly has less milky smoothness and richness than the vegetable oil-whey protein complex.
Therefore, not only the vegetable oil and whey protein are included in the food as raw materials and materials in advance, but also the condition that the emulsified vegetable oil (fat globule), whey protein, and other protein components are not substantially present. By contacting under, a vegetable oil-whey protein complex is formed, and it is thought that milky smoothness and richness can be provided.

Experimental Example 2 Examination of the mixing ratio of whey protein and vegetable oil / fat The vegetable oil / fat and whey protein used in Experimental Example 1 were added according to the composition shown in Table 2 and 10 ml of water was added and dissolved or dispersed uniformly using a mudler. The mixture was stirred and mixed by hand until a vegetable oil / whey protein complex was formed.
Commercial powder soup (Knorr (registered trademark) cup soup corn cream (Ajinomoto), 17.6 g) was dissolved in 150 mL of hot water, and the complex obtained as described above (100 mg / 10 mL aqueous solution) was added. The mixture was stirred to prepare a corn cream soup to which the vegetable oil-whey protein complex was added. As a control, corn cream soup with no added vegetable oil-whey protein complex was also prepared.

  A sensory test was conducted by two specialized panelists. In the sensory evaluation, the overall addition effect was evaluated by ◎ to ×, with the evaluation items being rich (medium to aftertaste thickness, medium thickness), flavor sustainability, and milky smoothness. The results are shown in Table 2.

  From Table 2, when it sets to the range of whey protein / vegetable oil fat = 0.002-2.5, the obtained vegetable oil fat-whey protein complex has an effect which provides milky flavor and food texture. I understood. In order to enhance the effect of imparting milky flavor and texture, whey protein / vegetable fat / oil is 0.02 to 1.45, more preferably whey protein / vegetable fat / oil is 0.15 to 0.55. Even more preferably, it was found that whey protein / vegetable fat / oil = 0.25 to 0.5. From these results, whey protein has the effect of imparting smoothness and richness like milk by forming a complex with vegetable oil even in a small amount, and the ratio of whey protein to vegetable oil 1 exceeds 2.5 It was found that the fat globule surface of vegetable oils and fats became supersaturated and free whey protein increased, and conversely, the flavor and texture tended to decrease.

Experimental Example 3 Effect of Addition of Vegetable Oil / Whey Protein Complex Samples mixed at the ratio of whey protein and vegetable oil / fat, which had good effects in Experimental Example 2, were added to various dairy products and foods, and milky flavors and foods were added. The feeling imparting effect was examined. The addition conditions and results are shown in Table 3.

  From Tables 3-1 to 3-3, the vegetable oil-whey protein complex of the present invention has a more preferable milky flavor in addition to the milk flavor and texture of the dairy product for various dairy products. It was found that it can give a texture. Moreover, from Tables 3-4 and 3-5, it was found that the vegetable oil / fat-whey protein complex of the present invention can sustain or enhance the flavor of the food for various foods.

Experimental Example 4 Examination of Particle Size of Vegetable Oil / Whey Protein Complex Using the sample mixed in the ratio of whey protein and vegetable oil / fat, which was effective in Experimental Example 2, the particle size of the vegetable oil / whey protein complex It was investigated.
≪Analysis method≫
Device name: Laser diffraction particle size distribution analyzer (SALD-2200 (SHIMADZU))
Analysis method: The sample was dissolved in water and then analyzed. The refractive index was 1.6-0.50i, and the average value after four measurements was taken as the measured value.
Sample preparation method:
An optimum amount of powdered fat / oil and whey protein was added to water, and the mixture was stirred by hand until the powder was dissolved using a mudler to prepare a vegetable fat / whey protein complex. The obtained vegetable oil-whey protein complex was dried with a spray dryer.
The results are shown in FIG. 1 that the vegetable oil-whey protein complex of the present invention has a particle size distribution in which peaks are present in the range of A: 0.1 μm to 1 μm and B: 1.0 μm to 10 μm. It was.

  The sample was separated by a filter (Millipore, 0.45 μm sample pretreatment milex), and a filter-filtered complex having only a particle size distribution in the range (A) was extracted. Moreover, the composite_body | complex which has only the particle size distribution of the range (B) was produced separately. Furthermore, only fat globules were prepared without coexisting whey protein, and fat globules having only the particle size distribution in the range (A) and fat globules having only the particle size distribution in the range (B) were also prepared. It was confirmed whether the complex of the present invention and a 2.5% aqueous solution of fat globules had milky smoothness and richness. The results are shown in Table 4.

From Table 4, even if the composite having only the particle size distribution in the range (A) was added alone, there was no effect (No. 3). Moreover, the single addition of the composite having only the particle size distribution in the range (B) includes the case where the composite having the particle size distribution in the range (A) coexists with the composite having the particle size distribution in the range (B). The effect was recognized although it was weak compared with. Furthermore, when the fat globule having the particle size distribution in the range (A) and the complex having the particle size distribution in the range (B) were mixed, the effect of addition was observed to be weak.
Therefore, even if it is prepared so that only the fat globule diameter is the same, milky smoothness and richness cannot be imparted, and it is important to form a complex of whey protein and vegetable oil.

Experimental Example 5 Effect of Addition of Vegetable Oil / Whey Protein Complex to Milk Material Various samples were mixed using a ratio (0.05: 1) of whey protein and vegetable oil / fat, which had good effects in Experimental Example 2. The amount shown in Table 5 was added to 1 g of milk material, and the effect of addition to the milk material was examined. The flavor enhancement was evaluated for the presence or absence of an increase in the milk protein flavor, and the sustainability was evaluated for the persistence of the fat and oil flavor. The results are shown in Table 5.

  It was found that when the complex of the present invention was added to a milk material, the flavor of the milk material was raised and the flavor of fats and oils was maintained.

Experimental Example 6 Combination Effect of Vegetable Oil / Fat-Whey Protein Complex and Milk Flavor Component 2g of Sample Mixed with Whey Protein / Vegetable Oil / Fat Ratio (0.05: 1) The effect of adding the following fragrance to 10 ml of a solution obtained by dissolving 6 g of whole milk powder in 150 g of hot water was confirmed. All the fragrance | flavors used the Sigma-Aldrich company thing. The results are shown in Table 6.

  The compounds listed in Table 6 are fragrances known as milk aroma components (Patent Office Known and Conventional Techniques [Technical Classification] 3-1-2 Manufacturing / Formulation / Food p472-477; DAForss ( (1969) Flavors of dairy products: A review of recent advances Journal of DAIRY SCIENCE, 52 (6), 832-840; K. Adhikari etc. (2006) Flavor threshold as affected by interaction among three dairy-related flavor compounds Journal of Science Studies 21 626-643), it was possible to further enhance or sustain the flavor of the dairy product by combining the complex of the present invention with these fragrances.

  The vegetable oil and fat-whey protein complex of the present invention is useful in the food field, and can be applied to food fields other than dairy products while improving the quality of dairy products. Since the vegetable oil and fat-whey protein complex of the present invention and the composition containing the same are stable and excellent in storage stability compared with milk, the stable supply of foods is also excellent.

  This application is based on Japanese Patent Application No. 2014-066237 (filing date: March 27, 2014) filed in Japan, the contents of which are incorporated in full herein.

Claims (19)

A vegetable oil-whey protein complex formed by adsorbing whey protein on the surface of fat globules of vegetable oil ,
The composite in which the particle size distribution of the composite has a peak in the range of 1.0 μm or more and 10 μm or less, and further has a peak in the range of 0.1 μm or more and 1 μm or less .   The complex according to claim 1, wherein the vegetable oil is palm oil.   The composite according to claim 1 or 2, which is in a solid or powder form.   The composite according to claim 1 or 2, which is in an emulsified state in water. The fat globules and whey protein vegetable oil in an aqueous solvent, vegetable oil: in whey protein weight ratio of 1: 0.002 to 2.5 obtained by contacting at, vegetable oil - met whey protein complex And
The composite in which the particle size distribution of the composite has a peak in the range of 1.0 μm or more and 10 μm or less, and further has a peak in the range of 0.1 μm or more and 1 μm or less .   The composite_body | complex of Claim 5 whose vegetable oil and fat is palm oil.   The composite according to claim 5 or 6, which is in a solid or powder form.   The composite according to claim 5 or 6, which is emulsified in water. The composition containing the composite_body | complex of any one of Claims 1-8 . Furthermore, the composition of Claim 9 containing at least 1 sort (s) chosen from the group which consists of a fragrance | flavor and a milk raw material. A method for producing a vegetable oil-whey protein complex, comprising the step of contacting whey protein with a fat globule of vegetable oil in an aqueous solvent ,
A production method, wherein the composite has a particle size distribution having a peak in a range of 1.0 μm or more and 10 μm or less, and further having a peak in a range of 0.1 μm or more and 1 μm or less . The manufacturing method of Claim 11 whose ratio (weight ratio) of vegetable oil and fat and whey protein is 1: 0.002-2.5. The manufacturing method of Claim 11 or 12 which further includes the process of emulsifying vegetable oil before a contact process. The foodstuff which added the composite_body | complex of any one of Claims 1-8 , or the composition of Claim 9 or 10 . The foodstuff of Claim 14 whose addition amount as a dry weight of the composite_body | complex with respect to foodstuff is 0.05-30 weight%. A method for imparting flavor or texture to food, comprising the step of adding the complex according to any one of claims 1 to 8 or the composition according to claim 9 to the food. Furthermore, the provision method of Claim 16 including the process of adding at least 1 sort (s) chosen from the group which consists of a fragrance | flavor and a milk raw material to the said foodstuff. A method for imparting flavor or texture to food, comprising the step of adding the composition according to claim 10 to the food. The application | coating method of Claim 17 or 18 whose addition amount as a dry weight of the composite_body | complex with respect to foodstuff is 0.05 to 30 weight%.