JP2789553B2 - Method for producing enzyme-treated yogurt powder having immunological activity - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to the production of yogurt powder having an immunostimulating effect. More specifically, the present invention relates to a method for solubilizing a casein portion of a protein in yogurt in water with an enzyme to produce yogurt powder without deactivating immunostimulating substances. The yogurt powder thus obtained is used as food and feed.

[0002]

2. Description of the Related Art Conventionally, when yogurt or yogurt residue is used as feed, it has been used either by directly mixing it with milk substitute or the like, or by mixing it with bran and the like and then drying it.
However, when yogurt is given raw, it is possible to mix and feed it into milk substitutes because it is in a liquid form, but when mixed into powdered feed, it can wet the feeder and cause spoilage of the feed Therefore, it was not an appropriate salary method. In addition, when mixed with bran or the like and dried, the uniformity of the product was lost and the value as feed was low. Furthermore, even if it is dried directly, the resulting product is bulky and has high hygroscopicity, so that it is difficult to pulverize and cannot be distributed as a general feed. Furthermore, when yogurt is directly fed, or when mixed with bran and fed as a dried product, the proper use and administration of lactic acid bacteria immunostimulatory substances originally contained in yogurt cannot be achieved, and the effect is sufficient. I didn't get it out.

[0003] On the other hand, yogurt as a food has a short storage period from its production to the expiration date, so that the product after the storage period must be discarded, resulting in a large amount of product loss and cost for disposal. However, for the manufacturer, it was a great management disadvantage. In addition, when yogurt is stored raw, the lactic acid bacteria contained in the yogurt will self-thaw or die, the intestinal action and immunostimulants possessed by the lactic acid bacteria will be lost, and the function and value originally possessed as food will decrease. There were drawbacks.

[0004] In any case, yogurt is currently used as a mere nutrient source or protein source. Moreover, since raw foods have poor preservative properties, it is difficult to distribute them as feed or highly preservable foods. Effective means for producing immunostimulatory products that are stable for a long period of time have not yet been developed. there were.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to treat a liquid or solid yogurt, which has conventionally been difficult to dry and pulverize, by enzymatic treatment to solubilize casein protein in water and to dry efficiently. Another object of the present invention is to provide a method for obtaining a powder that can be blended with feed, and a method for producing a new powdered yogurt containing an immunostimulating substance that can be stored for a long time as a food.

[0006]

Means for Solving the Problems According to the present invention, after heat treatment of yogurt, an enzyme is added to solubilize the casein portion of the protein contained in yogurt in water, and dextrin or lactose is mixed and sprayed as required. Dry by a drying method, or heat-treat the yogurt, then perform enzyme treatment, then add a surfactant, mix dextrin or lactose as needed, apply high-pressure treatment with a high-pressure emulsifier, and spray Drying by a drying method or the like made it possible to produce powdered yogurt.

[0007] In the dried product of the present invention, immunostimulating substances such as lactic acid bacteria contained in yogurt are stored in the yogurt powder without being inactivated. The yogurt powder produced according to the present invention is a feed material having an immunostimulating effect,
Alternatively, it can be used as a material for additives and health foods. In any case, the production method of the present invention can be applied depending on its use and purpose.

[0008] The high-pressure treatment as a desired step in the present invention means that yogurt is treated with a high-pressure emulsifier for about 100 to 10 minutes.
The purpose is to instantaneously apply a pressure of 00 kg / cm ² , the purpose of which is to efficiently separate glycolipids or glycoproteins from the cell walls of lactic acid bacteria and the like contained in yogurt to stabilize the activity of the immunostimulatory substance. .

The dextrin, lactose and the like used in the present invention are appropriately added to yogurt in an amount of 2% or more for the purpose of reducing the adhesiveness and adsorptivity of the product when the yogurt is dried. Preferably the DE value (resolution) is 7.0 to 12.0
Is preferably used in an amount of 5 to 20% based on yogurt. As the drying method in the present invention, any of known drying methods such as a freeze drying method, a spray drying method, and a vacuum drying method is used, but a known drying method can be selected in consideration of cost and the like.

[0010]

The yogurt powder of the present invention produced in this way has excellent physical properties when added to feed, is easily mixed with feed, and has high immunological activity.
For example, when a small amount of the yogurt powder of the present invention is administered to a mouse in advance and then a lethal dose of Escherichia coli is ingested into the mouse, most of the mice administered with the yogurt powder survive, but in the non-administered mouse group, All or most have died. These biological tests proved its high immunostimulatory effect, and it became possible to provide it as a feed or a new health food material having an immunostimulatory effect.

The yogurt used in the present invention is usually
Yogurt manufactured for use in human food and drink, and its residues and those collected after the expiration date, all of which are solidified by card formation and liquid and have the form of yogurt Including

The heat treatment in the present invention is performed for the purpose of sterilizing yogurt and facilitating the solubilization of proteins contained in yogurt. Preferably 55 to 100
It is preferable to heat to 80C, more preferably 80 to 95C.

[0013] The enzyme treatment in the present invention means that the water-insoluble protein remaining in the yogurt is reduced to a low molecular weight by a protease, solubilized and dried efficiently, and the glycoprotein or the lactic acid bacteria contained in the yogurt is removed from the cell wall of lactic acid bacteria or the like. Used to facilitate separation of glycolipids. The protease used may be any of acidic, neutral and alkaline proteases, but it is necessary to adjust the pH and temperature of the yogurt in advance to the optimum range of the enzyme to be used depending on the type of the enzyme. The amount of the protease added is about 0.1 to 0.5% based on the weight of the protein in the yogurt. The reaction time is usually 15 minutes to 60 minutes. Usually, the optimum temperature of the enzyme reaction used in the present invention is 45 ° C. or more and 55 ° C. or less.

The surfactant in the present invention refers to a nonionic surfactant having an HLB value of 7.0 or more, and its purpose is to add 0.1 to 10% based on the amount of yogurt. It is used for facilitating dispersion of fat contained in yogurt and separation of glycolipid or glycoprotein from cell walls of lactic acid bacteria and the like. Examples of the surfactant used include polyoxyethylene sorbitan fatty acid ester and sucrose fatty acid ester, and the HLB value may be from 9.0 to 15.0. It is preferable to add 〜5%.

[0015]

The present invention will be described below more specifically with reference to examples. [Example 1] 2 kg of yogurt (solid content: 14%) is put into a jacketed mixer and heated for 10 minutes until the product temperature becomes 90 ° C. After the heating, the product temperature is cooled to 50 ° C., and the pH is adjusted to 9 with caustic soda. Next, while stirring, an alkali protease (Proleather, manufactured by Amano Pharmaceutical Co., Ltd.) is added in an amount of 0.15% based on the amount of yogurt, and an enzyme reaction is performed at 50 ° C. for 30 minutes. After the reaction, the temperature is raised to 95 ° C. to inactivate the enzyme. Next, 0.5% of sucrose fatty acid ester is added to the whole amount of yogurt. Next, dextrin 2
After adding 00 g and mixing well, the mixture was filtered through a 60-mesh sieve to obtain a filtrate. Next, the filtrate was subjected to a high-pressure emulsifying machine for 2 hours.
It is subjected to a pressure treatment of 00 kg / cm ² and dried by a spray dryer at an inlet temperature of 170 ° C. and an outlet temperature of 85 ° C. As a result, 192 g of a powder was obtained.

Reference Example 1 100 kg of yogurt (solid content: 11%) was put into a jacketed mixer, and the product temperature was 8
Heated to 5 ° C. Then bran 1 with stirring
Then, 0 kg was charged and dried under the condition of a drum dryer at 100 ° C. As a result, 16.8 kg of a massive substance was obtained.

The yogurt powders obtained in Example 1 and Reference Example 1 were administered intraperitoneally to mice at different doses as described below, and then E. coli corresponding to the lethal dose of mice was intraperitoneally administered to the same mice. After ingestion, the mice were observed for life and death after inoculation with E. coli. A control was administered with a placebo and then inoculated with Escherichia coli. The results are shown in Table 1, and it was revealed that the product of the present invention increased the infection resistance of mice to infection with Escherichia coli and had high immunostimulatory activity.

[0018]

[Table 1]

[Test Example] The yogurt powder obtained in the above example was suspended in physiological saline, the suspension was directly administered to the stomach of the mouse by a sonde, and the spleen of the mouse was extracted on the third day after administration. The cell solution was adjusted to 4 × 10 ⁶ / ml with MEM supplemented with 10 mM HEPES, and the phagocytic ability of the cells was measured by chemiluminescence by a luminol reaction. as a result,
Splenocytes (neutrophils) of mice to which yogurt powder was administered
Showed that the phagocytic ability was enhanced and the administration of yogurt powder activated the immunocompetent cells. The results are shown graphically in Table 2.

[0020]

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Takashi Sasaki 2-15-5 Miyamae, Sakura City, Chiba Prefecture (72) Tomohiro Kurokawa 8 Miyaharacho, Takasaki City, Gunma Prefecture 8 Science Feed Research Institute, Inc. Company house B-202 (72) Inventor Hiroshi Tanabe 2-2-15 Taki, Kamifukuoka-shi, Saitama (72) Inventor Mayumi Makiyama 16-4 Shimoshinada-cho, Maebashi-shi, Gunma (72) Inventor Ishizaki Katsuya 5-5-11-404, Matsuba-cho, Kashiwa City, Chiba Prefecture (72) Inventor Hiroyuki Kanai 3-19-14 Hanaguri, Soka City, Saitama Prefecture (56) References JP-A-49-94867 (JP, A) JP-A-50-5559 (JP, A) JP-A-8-89168 (JP, A) JP-B 36-9137 (JP, B1) JP-B 38-23090 (JP, B1) JP-B 51-34465 (JP, B2) European Patent Application Publication 3034777 (EP, A) European Patent Application Publication 303946 (EP, A) Europe State Patent Application Publication 63438 (EP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23C 9/12-9/137 A23K 1/00 A61K 35/20 ABD EPAT (QUESTEL)

Claims (6)

(57) [Claims] 1. A method for producing an enzyme-treated yogurt powder having immunological activity, comprising heating yogurt to 55 ° C. to 100 ° C., solubilizing the protein by enzymatic treatment, and then drying the powder. 2. The method for producing yogurt powder according to claim 1, wherein the enzyme used is a protease, and the enzyme reaction conditions are 45 ° C. or higher. 3. A yogurt having immunological activity, wherein the yogurt is heated to 55 ° C. to 100 ° C., an enzyme is added to solubilize the protein, a surfactant is further added, and the yogurt is dried and powdered. Powder manufacturing method. 4. The enzyme used is a protease, the enzyme reaction conditions are 45 ° C. or more, the HLB value of the used surfactant is 7 or more, and the amount of the added surfactant is 0.1 to 0.1% with respect to the amount of yogurt.
The method for producing a yogurt powder according to claim 3, which is 10%. 5. A yogurt powder having immunological activity, wherein the yogurt powder is heated to 55 ° C. to 100 ° C., the enzyme is added to solubilize the protein, further subjected to high-pressure emulsification, and then dried into a powder. Manufacturing method. 6. The pressure during high-pressure emulsification treatment is 100 to 100.
The method for producing yogurt according to claim 5, wherein the weight is 0 kg / cm ² .