阅读说明：本技术 蛋白质组合物 (Protein composition ) 是由 神野畅子 外山义雄 于 2019-02-28 设计创作，主要内容包括：本发明提供能够提高蛋白质摄取量的蛋白质粉末、含有蛋白质的组合物、食品的制造方法、蛋白质粉末的制造方法、含有蛋白质的组合物的制造方法、蛋白质粉末的评价方法、以及含有蛋白质的组合物的评价方法。在处于刮平状态的蛋白质粉末(10)的表面附着水滴并测定接触角。从水滴接触蛋白质粉末(10)的时点起测定接触角,对于是否在60秒以内显示为90°以下进行判定。将接触角在60秒以内显示为90°以下的蛋白质粉末(10)评价为无水也容易食用的蛋白质粉末。(The invention provides a protein powder capable of increasing protein intake, a protein-containing composition, a method for producing food, a method for producing protein powder, a method for producing protein-containing composition, a method for evaluating protein powder, and a method for evaluating protein-containing composition. A water drop is attached to the surface of the protein powder (10) in a scraped state, and the contact angle is measured. The contact angle is measured from the time when the water drop contacts the protein powder (10), and it is determined whether the contact angle is 90 DEG or less within 60 seconds. The protein powder (10) having a contact angle of 90 ° or less within 60 seconds was evaluated as a protein powder which was easily eaten even without water.)

1. A protein powder characterized in that the contact angle with water is 90 DEG or less within 60 seconds from the point of contact with water.

2. The protein powder according to claim 1, wherein the oral cavity treatment time for the subject to eat the protein powder and swallow the whole is 70 seconds or less after the protein powder of 0.3g is placed in the center of the tongue of the subject, and left to stand in contact with the upper jaw for 10 seconds.

3. A protein-containing composition comprising the protein powder according to claim 1 or 2 and a saccharide.

4. A method for producing a food, comprising:

a judging step: measuring a contact angle of the protein powder with water, and determining whether or not a contact angle condition is satisfied, the contact angle condition being a protein powder in which the measured contact angle is 90 ° or less within 60 seconds from a point of contact with water; and

food conversion step: preparing the protein powder satisfying the contact angle condition into food.

5. The method for producing a food according to claim 4,

In the determining step, a protein powder for measurement is produced from a raw material, and the contact angle of the protein powder for measurement is measured;

in the food preparation step, a protein powder to be made into a food is produced from the raw material of the protein powder for measurement determined to satisfy the contact angle condition.

6. The method for producing a food according to claim 4,

in the determining step, the contact angle of a protein powder for measurement obtained as a part of a protein powder produced from a raw material is measured;

in the food preparation step, a protein powder obtained from the measurement protein powder judged to satisfy the contact angle condition is prepared into a food.

7. The method for producing a food according to any one of claims 4 to 6, wherein in the step of forming into a food, a sugar is mixed with the protein powder to form a food.

8. A method for producing a food containing a protein powder, characterized in that a protein powder is used, the protein powder exhibiting a contact angle with water of 90 DEG or less within 60 seconds from the time of contact with water.

9. The method for producing a food according to claim 8, wherein the food containing the protein powder is a food obtained by mixing the protein powder with a sugar.

10. A method for producing a protein powder, comprising:

a judging step: generating a protein powder for measurement from a raw material, measuring a contact angle with water of the protein powder for measurement, and determining whether or not a contact angle condition is satisfied, the contact angle condition being a protein powder in which the measured contact angle is 90 ° or less within 60 seconds from a point of contact with water; and

a generation step: producing a protein powder from the raw material of the protein powder for measurement determined to satisfy the contact angle condition.

11. A method for producing a protein-containing composition, comprising:

a judging step: generating a protein powder for measurement from a raw material, measuring a contact angle with water of the protein powder for measurement, and determining whether or not a contact angle condition is satisfied, the contact angle condition being a protein powder in which the measured contact angle is 90 ° or less within 60 seconds from a point of contact with water;

A generation step: generating a protein powder from the raw material of the protein powder for measurement determined to satisfy the contact angle condition; and

mixing: mixing the protein powder with sugar.

12. A method for evaluating a protein powder, comprising:

powder preparation: throwing protein powder into a container, and scraping to flatten the surface of the protein powder;

an attaching step: attaching water droplets to the surface of the protein powder;

the determination step comprises: measuring a contact angle of a water droplet on a surface of the protein powder; and

evaluation step: the ease of ingestion of the protein powder was evaluated based on whether the temperature was 90 ° or less within 60 seconds from the point when the surface of the protein powder contacted a water droplet.

13. A method for evaluating a protein-containing composition, comprising:

preparation of a protein-containing composition: a step of putting a protein-containing composition obtained by mixing protein powder and sugar into a container and leveling the surface of the protein-containing composition;

an attaching step: attaching water droplets to the surface of the protein-containing composition;

The determination step comprises: determining a contact angle of a water droplet on a surface of the protein-containing composition; and

evaluation step: the ease of ingestion of the protein-containing composition was evaluated based on whether the temperature of the protein-containing composition became 90 ° or less within 60 seconds from the time when the surface of the protein-containing composition contacted a water droplet.

Technical Field

The present invention relates to a protein powder, a protein-containing composition, a method for producing a food, a method for producing a protein powder, a method for producing a protein-containing composition, a method for evaluating a protein powder, and a method for evaluating a protein-containing composition.

Background

Examples of foods for ingestion of protein include protein powder dissolved in water, liquid diet, protein-containing beverage, and protein-containing jelly. The powder is usually granulated for easy eating. Patent document 1 is known to disclose a powdered nutritional composition that can be directly ingested in the form of a powder. Further, the powdered nutritional composition of patent document 1 is an oil and fat containing docosahexaenoic acid, a calcium-containing component, and a substance containing at least one of palatinose and sugar alcohol, and can be directly ingested in the form of powder.

Disclosure of Invention

Problems to be solved by the invention

When protein is ingested, it is necessary to dissolve protein powder in water, and ingestion is impossible in places where there is no water such as an outgoing destination or in an environment where sanitary water is not available, and it is troublesome to dissolve protein powder in water appropriately. In addition, when protein powder is dissolved in a liquid, the volume taken increases, and it is difficult for people with poor appetite to take the protein powder. Although liquid foods, protein-containing beverages, protein-containing jellies, and the like are easy to eat, they contain a large amount of lipids, carbohydrates, and the like, and the amount of protein that can be ingested is small relative to the amount taken in the mouth. Therefore, when a person who has a reduced food intake or a person who has a calorie restriction wants to take a necessary amount of protein, the person cannot drink or eat the protein. Further, the granulated powder requires a granulation step, which increases the production cost. For these reasons, there is a demand for an easily edible food that can increase the amount of protein taken while reducing the amount of protein taken in the food.

The present invention has been made in view of the above circumstances, and an object thereof is to provide a protein powder, a protein-containing composition, a method for producing a food, a method for producing a protein powder, a method for producing a protein-containing composition, a method for evaluating a protein powder, and a method for evaluating a protein-containing composition, which can increase the amount of protein taken while reducing the amount of protein taken in a mouth.

Means for solving the problems

The present inventors have found that a protein powder having a small contact angle with water has the following properties: when ingested, the oral liquid is easily dispersed in saliva, hardly forms lumps, hardly takes moisture in the oral cavity, and hardly adheres to the mouth; such a protein powder requires a short time to swallow the whole protein powder even if ingested without water, and is easy to eat. It was also found that a protein-containing composition obtained by adding a sugar to a protein powder having a small contact angle with water had the following tendency: the time required for total ingestion is also shorter compared to protein powder monomers. The present invention has been completed based on such findings.

The protein powder of the present invention has a contact angle with water of 90 ° or less within 60 seconds from the time of contact with water.

The protein-containing composition of the present invention is obtained by mixing the protein powder with a saccharide.

The method for producing a food product of the present invention comprises: a judging step: measuring a contact angle of the protein powder with water, and determining whether or not a contact angle condition is satisfied, the contact angle condition being a protein powder in which the measured contact angle is 90 ° or less within 60 seconds from a point of contact with water; and a food conversion step: preparing the protein powder satisfying the contact angle condition into food.

The method for producing a food product containing a protein powder uses a protein powder that exhibits a contact angle with water of 90 DEG or less within 60 seconds from the time of contact with water.

The method for producing a protein powder of the present invention comprises: a judging step: generating a protein powder for measurement from a raw material, measuring a contact angle with water of the protein powder for measurement, and determining whether or not a contact angle condition is satisfied, the contact angle condition being a protein powder in which the measured contact angle is 90 ° or less within 60 seconds from a point of contact with water; and a generating step: producing a protein powder from the raw material of the protein powder for measurement determined to satisfy the contact angle condition.

The method for producing a protein-containing composition of the present invention comprises: a judging step: generating a protein powder for measurement from a raw material, measuring a contact angle with water of the protein powder for measurement, and determining whether or not a contact angle condition is satisfied, the contact angle condition being a protein powder in which the measured contact angle is 90 ° or less within 60 seconds from a point of contact with water; a generation step: generating a protein powder from the raw material of the protein powder for measurement determined to satisfy the contact angle condition; and a mixing step: mixing the protein powder with sugar.

The method for evaluating a protein powder of the present invention comprises: powder preparation: throwing protein powder into a container, and scraping to flatten the surface of the protein powder; an attaching step: attaching water droplets to the surface of the protein powder; the determination step comprises: measuring a contact angle of a water droplet on a surface of the protein powder; and an evaluation step: the ease of ingestion of the protein powder was evaluated based on whether the temperature was 90 ° or less within 60 seconds from the point when the surface of the protein powder contacted a water droplet.

The method for evaluating a protein-containing composition of the present invention comprises: preparation of a protein-containing composition: a step of putting a protein-containing composition obtained by mixing protein powder and sugar into a container and leveling the surface of the protein-containing composition; an attaching step: attaching water droplets to the surface of the protein-containing composition; the determination step comprises: determining a contact angle of a water droplet on a surface of the protein-containing composition; and an evaluation step: the ease of ingestion of the protein-containing composition was evaluated based on whether the temperature of the protein-containing composition became 90 ° or less within 60 seconds from the time when the surface of the protein-containing composition contacted a water droplet.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present invention, since the contact angle of the protein powder with water is 90 ° or less within 60 seconds from the time of contact with water, and the protein powder or food is easy to eat, it is possible to increase the intake amount of protein while reducing the intake amount.

According to the protein-containing composition of the present invention, the protein powder can be made easier to eat by mixing the saccharides, and the production process for easier eating can be simplified.

According to the method for evaluating a protein powder of the present invention, since the contact angle is measured with a water droplet adhering to the surface of the protein powder in a scraped state, and the degree of easy eating is evaluated based on whether or not the water droplet shows 90 ° or less within 60 seconds from the time point when the water droplet comes into contact, the degree of easy eating of the protein powder in a water-free state can be easily evaluated.

Drawings

FIG. 1 is an explanatory view of a protein powder showing an example of an embodiment of the present invention.

FIG. 2 is an explanatory diagram showing the sequence of powder preparation steps for measuring the contact angle of a protein powder.

FIG. 3 is an explanatory view showing the states of the water droplets and the protein powder in the adhesion step and the measurement step.

FIG. 4 is a process diagram showing an example of the production process of a protein powder.

FIG. 5 is an explanatory view showing an example of a composition containing a protein.

Detailed Description

In fig. 1, a protein powder 10 according to an embodiment of the present invention is provided as follows: the food 11 is prepared in a predetermined amount per 1 time or unit and is contained in a sealed pouch 12. The protein powder 10 is administered from the inside of the pouch 12 to the oral cavity of the ingesting person at the time of ingestion. The protein powder 10 is a water-free edible powder that satisfies contact angle conditions described below and is easily edible even in the absence of a liquid such as water. The form of providing the protein powder 10 is not particularly limited, and may be, for example: the protein powder 10 is stored in a large-capacity container, and a desired amount of the protein powder 10 is taken out from a container such as a big bag, a can of powdered milk, or a plastic case of baby powder by scooping with a spoon or the like at the time of ingestion.

The protein to be produced into the protein powder 10 is not particularly limited, and examples thereof include: milk protein source, egg protein source, soybean protein source, and wheat protein source. In particular, proteins derived from milk proteins can be preferably used. The protein derived from milk protein is not particularly limited, and the following proteins are exemplified: concentrated Micellar Casein (MCC: Micellar Casein Concentrate), Whey (Whey) Protein Concentrate (WPC: Whey Protein Concentrate), Whey Protein Isolate (WPI: Whey Protein Isolate), Whey powder, Whey Protein hydrolysate, concentrated Milk Protein (MPC: Millk Protein Concentrate), Milk Protein Isolate (MPI: Millk Protein Isolate), Milk Protein hydrolysate, Milk Protein fraction (e.g., alpha-Casein, beta-Casein, kappa-Casein, beta-lactoglobulin, alpha-lactalbumin, lactoferrin, etc.), whole Milk powder, skim Milk powder. Preferred examples include: concentrated micellar casein, whey protein concentrate, whey protein isolate, whey protein hydrolysate, concentrated milk protein, milk protein isolate, milk protein hydrolysate. Further preferred are proteins derived from concentrated micellar casein, whey protein concentrates, and concentrated milk proteins. In addition, 2 or more of the above milk proteins may be combined. The protein powder 10 may contain a component corresponding to the material from which the powder is derived, and not only protein.

For example, the protein powder 10 formed of concentrated micellar casein can be produced by subjecting raw milk, skim concentrated milk, or the like to high-temperature short-time sterilization, followed by membrane separation, concentration, and spray drying. The protein powder 10 formed from the whey protein concentrate can be produced by film-concentrating and spray-drying whey, which is a by-product in the production of cheese, casein, or the like. The protein powder 10 made of concentrated milk protein is produced by centrifuging raw milk, sterilizing, ultrafiltering, concentrating, and spray-drying.

The contact angle conditions were: the contact angle is not more than a predetermined contact angle for a predetermined time from the time when water comes into contact with the protein powder 10. The specified time was 60 seconds. The contact angle is specified to be 90 °. The protein powder 10 that exhibits a contact angle of a predetermined contact angle or less for a predetermined period of time has characteristics that it is easily dispersed in saliva (is hardly formed into a lump), it is hardly deprived of water in the oral cavity at the time of ingestion, and it is hardly adhered to the oral cavity, and it is easily eaten even without water. The ease of eating is indicated by the fact that the protein powder 10 is not water-free and the length of time required for the protein powder 10 to be administered into the oral cavity until the whole of the protein powder 10 is swallowed (or can be chewed), and the shorter the time until the protein powder 10 is swallowed, the easier the protein powder 10 is to be eaten. The protein powder 10 tends to have a generally shorter time required for swallowing as the contact angle in a predetermined time is smaller; the smaller the contact angle, the easier the eating. The predetermined contact angle is preferably 85 °, more preferably 80 °, still more preferably 75 °, and particularly preferably 70 °; the smaller the contact angle, the more the certainty of the ease of eating the protein powder 10 is improved.

The protein powder 10 having a high Ca (calcium) concentration tends to have a small contact angle with water when a predetermined time (for example, 60 seconds) elapses. Therefore, the protein derived from milk protein and having a high Ca concentration is advantageous in that it can produce a protein powder 10 which is easily edible. The present inventors have also confirmed that a preferable effect can be obtained when the Ca concentration of the protein powder 10 made of concentrated milk protein is higher and the time from eating to swallowing is shorter.

Next, measurement of the contact angle of the protein powder 10 with water will be described with reference to fig. 2 and 3. In this example, the contact angle with water of the protein powder 10 is measured by the powder preparation step, the adhesion step, and the measurement step. In this example, as shown in fig. 2 (a), a container in which the ring member 22 is placed on the upper surface of the slide glass 21 is used as a container. When the protein powder 10 put into the ring member 22 is flattened, the height of the edge of the ring member 22 is constant so that the surface of the protein powder 10 becomes a flat surface. The container is not limited to the above-described structure, and may be any container as long as the surface of the protein powder 10 can be flattened during the scraping.

In the powder preparation step, as shown in fig. 2 (B), the protein powder 10 is put into the ring member 22. Thereafter, as shown in fig. 2 (C), the protein powder 10 is leveled by using a leveling member, in this example, a glass rod 23. That is, the protein powder 10 located on the upper surface of the edge of the ring member 22 is taken out, and the surface of the protein powder 10 is flattened.

In the adhering step after the powder preparation step, as shown in fig. 3 (a), water droplets 24 are dropped from the pipe P on the surface of the horizontally prepared protein powder 10; as shown in fig. 3 (B), the protein powder adheres to the surface of the protein powder 10. Thereafter, in the measurement step, the contact angle of the water droplet 24 on the surface of the protein powder 10 is measured. For example, after the powder preparation step, the slide glass 21, the ring member 22, and the protein powder 10 in a scraped state are mounted on a contact angle meter, and the processes of the adhesion step and the measurement step are performed by the contact angle meter.

When determining whether or not the protein powder 10 satisfies the contact angle condition described above, the contact angle is measured as described above, and it is examined whether or not the contact angle measured within a predetermined time (for example, within 60 seconds) from the contact of the water droplet 24 with the surface of the protein powder 10 is equal to or smaller than a predetermined angle (for example, 90 °). When the contact angle is equal to or less than the predetermined angle for a predetermined time after the water droplet 24 contacts the surface of the protein powder 10, it is determined that the contact angle condition is satisfied, and when the contact angle is not equal to or less than the predetermined angle for the predetermined time, it is determined that the contact angle condition is not satisfied. In this way, the protein powder 10 judged to satisfy the contact angle condition can be evaluated as being easily edible even without water. It may be examined whether or not the contact angle at the time when a predetermined time has elapsed since the water droplet was in contact with the protein powder 10 is equal to or less than a predetermined angle. In this case, it is assumed that when a predetermined time has elapsed since the water droplet permeated into the protein powder 10, the water droplet on the protein disappears, and it is determined that the contact angle condition is satisfied.

Fig. 4 shows an example of a sequence of steps for producing the protein powder 10 into the food 11. First, in the determination step S1, it is determined whether or not the contact angle condition is satisfied using the sample powder (protein powder for measurement) 26 produced from the candidate material 25 of the protein powder 10.

For example, the sample powder 26 may be obtained by producing a part of the candidate material 25 under the same conditions as in the case of producing the protein powder 10 (step S1 a). Measuring a contact angle with water with respect to the obtained sample powder 26 in the above-described order (step S1 b); it is determined whether or not the contact angle condition is satisfied (step S1 c). If the contact angle condition is not satisfied in this determination, the candidate material 25 is excluded from the raw materials of the protein powder 10 that is produced into the food product 11 (S1 d). On the other hand, when the contact angle condition is satisfied, the candidate material 25 becomes a material of the protein powder 10 to be used as the food 11 (S1 e). Then, in the food conversion step S2, the protein powder 10 to be made into the food 11 is produced from the raw material. The protein powder 10 thus produced is stored in the pouch 12 in a predetermined amount for every 1 time or unit, and the pouch 12 is sealed.

A part of the protein powder 10 produced from the total amount of the candidate material 25 is obtained as the sample powder 26, and whether or not the contact angle condition is satisfied is determined for the sample powder 26. In this case, when the candidate material 25 is excluded from the raw materials without satisfying the contact angle condition, the protein powder 10 produced from the candidate material 25 is excluded from being provided as the food 11 which is easy to eat. When the candidate material 25 is used as the raw material, the protein powder 10 produced from the candidate material 25 is used as the food 11 which is easy to eat.

The protein powder 10 satisfying the contact angle condition as described above is easily eaten even when it is a single substance, and can efficiently take in protein. That is, even if the intake amount of the protein powder 10 is reduced, a large intake amount can be obtained as the protein. Thus, for example, a desired amount of protein can be easily taken even in a situation where water is absent such as an outgoing destination. In addition, since the protein powder 10 satisfying the contact angle condition is easily eaten even without water, it is advantageous that the intake amount of water is not increased, and it is suitable for producing a food for supplying protein to a person who is not nutritive or the like in a region where water is contaminated.

The protein powder 10 satisfying the contact angle condition can be provided together with other powders in the form of a protein-containing composition, and can be made easier to eat than the protein powder 10 alone even in the absence of a liquid such as water. For example, fig. 5 shows an example of a protein-containing composition 32 in which a carbohydrate 31 is added to a protein powder 10 satisfying the contact angle condition described above. By eating the protein powder 10 together with the sugar 31, the time required for swallowing can be shortened as compared with the protein powder 10 alone, and the protein powder can be easily eaten even without water. The ratio of the protein powder 10 to the glucide 31 is not particularly limited, and may be, for example, 1: 1-9: 1 (mass ratio). Such a protein-containing composition 32 is produced by merely mixing the protein powder 10 and the sugar 31 at a predetermined ratio, and is easier to produce than when granulating.

As the sugar 31, sugar generally used for food can be used. Specifically, examples of the sugar 31 include: monosaccharides such as fructose, glucose, tagatose and arabinose; disaccharides such as lactose, trehalose, maltose, and sucrose; polysaccharides such as dextrin, cyclodextrin, and starch; crystalline saccharides such as polysaccharides including sugar powder; oligosaccharides such as maltooligosaccharide, galactooligosaccharide, fructooligosaccharide, and lactosucrose; noncrystalline saccharide such as starch syrup and isomerized syrup (e.g. high fructose syrup and high fructose syrup); sugar alcohols such as xylitol, sorbitol, glycerol, erythritol; allulose and other rare sugars.

A substance that promotes salivation may be added to the protein powder 10 to produce a protein-containing composition that can be easily consumed even in the absence of water. The addition of a saliva secretion-promoting substance increases the amount of saliva and makes it easier to eat even in the absence of water. Examples of the substance for promoting salivation include organic acids and polyglutamic acid.

The form of the sugar 31 and the saliva secretion-promoting substance mixed in the protein powder 10 is not particularly limited, and may be liquid, powder, or granular. The form of the food or protein-containing composition containing the protein powder 10 is not particularly limited, and it is preferable that the food or protein-containing composition is finally prepared in a form that is easy to eat.