Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method of denaturing whey protein

A whey protein modification technology, which is applied in the field of whey protein modification, can solve problems such as complicated operations, and achieve good dispersion and good swallowing sensation

Active Publication Date: 2011-01-26
MORINAGA MILK IND CO LTD
View PDF5 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These phenomena are not preferable in terms of the flavor or appearance of the product. In addition, when a product solution containing a large amount of whey protein is passed into the plate type sterilizer, the following problems will occur: it is easy to adhere to and accumulate denatured protein in the plate. Whey protein, which is more complicated to remove

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method of denaturing whey protein
  • Method of denaturing whey protein
  • Method of denaturing whey protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0136] (Manufacturing method)

[0137] WPC35 (manufactured by Milei GmbH, Germany. Product name: ミライ35) and WPC60 (manufactured by Milei GmbH, Germany. Product name: ミライ60) as whey protein are mixed at a ratio of 1:1 (in the future, sometimes This is described as "equivalent to WPC 50") was dissolved in room temperature water to prepare a whey protein solution having a solid content concentration of 12.5% ​​by mass (10% by mass of whey protein). Next, this whey protein solution was put into a shearing device "Filumix FM-80-50". Set the shearing speed of the shearing device to 25,000s -1 Then, shearing was started, preheating was performed until the temperature of the whey protein solution reached 85° C. (heating step), and after reaching 85° C., the shearing was terminated after being held for 1 minute. After the shearing is completed, cooling water is introduced into the casing provided outside the stirring tank, and after the stirring tank is cooled, the whey protein solut...

Embodiment 2

[0141] Corn soup in which the modified whey protein product obtained by the same method as in Example 1 was prepared at the compounding ratio described in Table 2. In addition, the modified whey protein product is obtained by modifying WPC 80 (manufactured by Milei GmbH, Germany. Trade name: Milai 80) according to the modification method of the present invention, and then spray drying (modified WPC 80 spray-dried product (solid content 97%)).

[0142] (Manufacturing method)

[0143] First, butter is put into dissolving water and heated to 50°C. The modified WPC 80 spray-dried product and other raw materials, namely, skimmed milk powder, corn steep liquor (Corn Puree), chicken extract (Chicken Extract), vegetable extract, salt, and glycerin fatty acid ester were put into it. After feeding the raw materials, they were dispersed and dissolved at 8000 rpm for 3 minutes using a homomixer (manufactured by Primix Corporation). Furthermore, it heat-sterilized at 110 degreeC for 2 s...

Embodiment 3

[0150] Ice cream in which the modified whey protein product obtained by the same method as in Example 1 was prepared at the compounding ratio described in Table 3. In addition, the modified whey protein product is obtained by modifying WPC35 (manufactured by Milei GmbH in Germany. Trade name: Milai 35) according to the modification method of the present invention, and then spray-drying (modified WPC35 spray-dried product (solid Composition 97%)).

[0151] (Manufacturing method)

[0152]Add modified WPC 35 spray-dried product (solid content 97%), sweetened condensed skim milk, unsalted butter, sugar, powder candy, glycerin fatty acid ester, guar to dissolved water heated to 50°C Soybean gum and carrageenan were dispersed and dissolved at 8000 rpm for 2 minutes using a homomixer (manufactured by Primix Co., Ltd.).

[0153] Next, it was homogenized at 12 MPa with a homogenizer (manufactured by Sanmaru Machinery Co., Ltd.), sterilized at 85° C. for 10 seconds, cooled to 10° C., ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

Provided is a method of producing a denatured whey protein which has an improved heat stability without using an additive such as an organic solvent. Also provided is a denatured whey protein produced by this method. A method of producing a denatured whey protein which comprises contacting and mixing a whey protein solution with a whey protein solution that is flowing as a thin film in the form of a rotating cylinder, and thus shearing the same at a temperature ranging form 76 to 120oC at a shear speed of 5,000 s-1 to 25,000 s-1 for 0.1 second to 8 minutes; and a denatured whey protein obtained by this method.

Description

technical field [0001] The present invention relates to a method for modifying whey protein characterized by improving thermal stability, and whey protein modified by the method. Background technique [0002] Whey protein is a protein found in milk and is primarily recognized as a by-product of the manufacture of cheese or casein. Whey protein is a high-quality protein component and is also rich in mineral components, so it is used in various foods. In addition, in addition to foods, it can also be used in cosmetics such as shampoos, conditioners, and creams. [0003] Whey protein is used in a wide range of applications, but on the other hand, it is known that it has low thermal stability and rapidly denatures under heating at 70 to 90° C. (Non-Patent Document 1). However, for example, heat sterilization is often performed in a food manufacturing process, and the temperature range used for this heat sterilization usually exceeds the denaturation temperature range of whey p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/08
CPCA23J3/08
Inventor 荒濑宽铃木学浅野祐三
Owner MORINAGA MILK IND CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com