JP4408764B2 - Method for producing apparently IgG-containing food - Google Patents

Description

  The present invention relates to an antibody-containing apparent food and a method for producing the same.

  The antibody is produced in the body and exerts an immune function. However, since the production amount decreases with age, the immune function decreases. Antibody production is also reduced by the use of pharmaceuticals having stress and immunosuppressive effects. The gastrointestinal tract is at the forefront of the immune system. By ingesting antibodies, gastrointestinal immunity can be enhanced, so that health can be improved, recovery from illness can be accelerated, and healthy longevity can be expected.

  For example, humans and animals ingesting antibodies in milk can be effective in the treatment and prevention of diseases caused by bacteria and viruses that cause diseases in the digestive tract, keep the microbial balance in the digestive tract healthy, It is reported that it is useful for health promotion (refer nonpatent literature 1). In addition, Escherichia coli and other Gram-negative bacteria are parasitic on the gastrointestinal tract, and when endotoxin (Endotoxin), which is a gram-negative bacterial cell component, moves into the body, endotoxin shock and serious pathological conditions such as thrombosis may occur. However, it has also been reported that by ingesting an antibody in milk prior to surgery, the antibody can detoxify endotoxin toxicity and prevent endotoxin damage (Non-patent Document 2). reference).

  The synthesis rate of antibodies secreted in the digestive tract and mucous membranes of the respiratory tract in humans is 24 mg / day per kg body weight (see Non-Patent Document 3), and about 1 g is secreted daily in adults. In order to recover from disease and improve health, it is desirable to take antibodies to supplement this amount.

  By the way, although the antibody is contained in the raw milk of cattle 0.03-0.71 mg / ml (see Non-Patent Document 4), most of it is heat-denatured during the sterilization process and loses its activity. Usually, no native antibody remains in commercially available milk.

Currently, when trying to take antibodies derived from milk, there are tablets, capsules and powdered products that contain antibodies as so-called health foods, and antibodies are also included in some protein powders as dietary supplements. There are things and you can take them. However, they are swallowed in the form of medicinal products, or suspended in water, milk, etc., and are not something that tastes delicious and is enjoyable. The food is not misidentified as a drug in appearance, and the food containing the antibody at a high concentration is not yet found among the foods that can be eaten on a daily basis by the form and method of ordinary food. This is presumably because the antibody-containing raw material derived from milk is heat-sterilized at the stage of food processing and the antibody is deactivated.
Korhonen H. et al. Bovine milk antibodies for health, British J. Nutrition, 84, suppl.1, S135-S146 (2000) Bolke E, et al. Shock 17, 9-12 (2002) William E.E. Edited by Paul / Director, Tomio Tada, Basic Immunology (The University of Tokyo Press), 1986, 181 pages E. Li-Chan et al. Food & Agricultural Immunology, 6,443-451 (1994)

  An object of the present invention is to provide a food that is a clear food that can be eaten while tasting and contains a higher concentration of antibody, and a method for producing the same.

  The present inventors have found that the above-mentioned problem can be solved by blending a food material containing a higher concentration of antibody, such as whey protein, into a processed food under certain conditions, and depending on heating conditions, The inventors found that the antibody remained at 50% or more without being inactivated, and reached the present invention.

That is, the present invention is as follows.
1) Antibody-containing apparent food containing 1.5 mg / g or more of milk-derived antibody (however, it does not contain 10 ⁷ / g or more of lactic acid bacteria and bifidobacteria),
2) The antibody-containing apparent food according to 1) above, which contains 3 mg / g or more of milk-derived antibody,
3) The antibody-containing apparent food according to 1) above containing 10 mg / g or more of milk-derived antibody,
4) The antibody-containing apparent food according to any one of 1) to 3) above, wherein the milk-derived antibody is an antibody in whey protein;
5) The antibody-containing apparent food according to any one of 1) to 4) above, wherein the antibody-containing apparent food is a dairy product or a frozen dessert;
6) Any one of the above 1) to 5) , wherein the apparent food containing milk-derived antibody or the portion of the apparent food containing milk-derived antibody is heat sterilized under the condition that 50% or more of the antibody remains. A method for producing an antibody-containing apparent food according to claim 1,
7) The method for producing an antibody-containing apparent food according to 6) above, wherein the heat sterilization is performed such that the carbohydrate content of the antibody-containing portion is 7.5% by mass or more.

According to invention of Claim 1, the foodstuff which can anticipate an immunostimulatory effect can be provided by containing a high concentration antibody. According to the invention described in claim 2, a food having a higher antibody concentration can be provided. In addition, according to the invention described in claim 3, a food with a particularly high antibody concentration can be provided. According to invention of Claim 4, the foodstuff containing the high concentration antibody in whey protein can be provided. Further, according to the invention described in claim 5 , the antibody-containing apparent food can enjoy an immunostimulatory effect while tasting the deliciousness as a dairy product or a frozen dessert. According to the sixth aspect of the present invention, a food in which 50% of the antibody remains even when heated can be produced. According to the seventh aspect of the invention, since the stability of the antibody is enhanced by the presence of 7.5% by mass of the carbohydrate, it is possible to produce an apparent food with a high antibody residual amount.

  The antibody-containing food of the present invention preferably contains, as milk-derived antibodies, antibody materials having a high antibody concentration, such as whey protein and antibodies contained in colostrum. Since whey protein and colostrum have high antibody concentrations, they are suitable as antibody raw materials for foods containing high concentrations of antibodies. Some commercially available whey proteins migrate to exist in high concentrations of antibodies contained in raw milk and retain their activity without denaturation and inactivation. As whey protein, commercially available ones can be used, but antibodies undergo denaturation at high temperatures, so those with little heat history during the production process, such as ion exchange membrane method or ultrafiltration membrane method, were used. It is preferable to blend them. More preferably, it is a whey protein containing 1% by mass or more of an antibody that retains its activity.

  Milk used as a raw material for whey protein may be milk of any mammal such as cow, goat, sheep and horse. The milk may be milk collected from a mammal that has been vaccinated or milk collected from a mammal that has not been vaccinated.

  When colostrum is used as an antibody raw material, colostrum from any mammal such as cattle, goats, sheep, horses, etc. may be used, and the colostrum may be colostrum collected from a vaccinated mammal. It may be colostrum collected from a mammal that has not received it. Colostrum means milk secreted by 4 to 5 days after the start of secretion. It is known that colostrum contains an antibody at a concentration several tens to a hundred times higher than that of regular milk (Akira Ota, Chemistry and Biology 37 (2), 107-112 (1999)).

  The antibody-containing apparent food of the present invention contains 1.5 mg or more of milk-derived antibody in 1 g of food. A preferable content is 1.5 to 200 mg / g. Moreover, when the antibody content is 3 mg / g or more, the immunostimulatory function of the antibody can be expected more and more preferably. A more preferable content is 3 to 200 mg / g. Moreover, when the antibody content is 10 mg / g or more, a higher antibody immunostimulatory function can be expected more and more preferably. An even more preferable content is 10 to 200 mg / g.

  The antibody-containing food of the present invention can further contain components having an immunostimulatory function other than antibodies. By further containing an immunostimulatory component other than the antibody, the immunostimulatory function can be further enhanced. Examples of immunostimulatory components other than antibodies include basidiomycetes such as Shiitake, Enokitake, Agaricus, Meshimakobu, and Ganoderma; Nucleic acid compositions such as prokaryotic DNA, eukaryotic DNA, and nucleotides; propolis; chitin; chitosan; Lactoferrin; fucoidan; echinacea; tahibo; rice bran; yeast; Although components having known immunostimulatory functions such as Kampo components can be listed, the components are not limited to these as long as they have immunostimulatory functions. These can also be used as an extract extract, its dry powder and the like.

  In the present invention, the apparent food is a common name of “a product that is clearly recognized as food”, and is a food that is easily recognized as “food” in terms of social wisdom in terms of appearance, shape, and component essence. It is a term also described in “Pharmaceuticals and Cosmetics Advertising Actually '94” (Pharmaceutical Times Publishing Co., Ltd.), supervised by the Pharmaceutical Affairs Bureau Surveillance and Guidance Division, the Tokyo Metropolitan Government Bureau of Health Administration. It is a food and drink that is not in the form of tablets, capsules, powders, etc., which are usually used in pharmaceuticals and nutritional supplements, and includes processed foods, cooked foods, confectionery, beverages, seasonings and the like.

The apparent food of the present invention includes various forms of food, for example, dairy products such as processed milk and milk drinks (with a content of lactic acid bacteria and bifidobacteria of less than 10 ⁷ / g), fruit juice drinks, vegetable juices Beverages, soft drinks, soy milk and other favorite beverages, seasonings such as dressing and sprinkles, ice cream, soft ice cream and other desserts, jelly and other desserts, margarine, spreads, topping sauce, condensed milk, whipped cream, coffee whitener And confectionery such as chocolate and chewing gum.

  The production method of the antibody-containing apparent food of the present invention is not limited, and can be obtained by a normal production method. Obviously, it can be obtained by preparing and cooking whey protein or colostrum, which is an antibody raw material, as one of the raw materials during the production or cooking of food. In cooking or manufacturing, it is desirable to sterilize by heating under the condition that 50% or more of the antibody remains after the antibody raw material is added. Examples of the heat sterilization condition in which 50% or more of the antibody remains include, for example, a heat condition of 60 ° C. for 30 minutes or less. However, depending on the food, the temperature can be further increased as shown in FIG. By including 7.5% by mass or more of saccharide, the antibody becomes stable against heat and can be heated at a higher temperature. Therefore, saccharides can be added and sterilized by heating.

In addition, before adding a part containing antibodies such as whey protein or colostrum to other food ingredient parts, the part containing these antibodies is heat-sterilized under the condition that 50% or more of the antibodies remain, and the part not containing antibodies (
The above-mentioned other food raw material portion) can be heat-sterilized under normal sterilization conditions, and both can be mixed aseptically to obtain antibody-containing apparent food.

Moreover, non-heat sterilization using filtration, electron beam, gamma ray, ultraviolet ray, high voltage pulse, oscillating magnetic field, flash pulse, ultrasonic wave, high pressure treatment, DPCO ₂ (Dense Phase Carbon Dioxide), etc. is performed to obtain an antibody-obtained food. You can also.

  FIG. 1 shows the antibody residual ratio in each food when whey protein is added to the food and heated at each temperature for 30 minutes. As food, select commercially available milk, potage soup, vegetable fruit juice beverages, add 2% by weight, 3% by weight, 3% by weight whey protein, respectively, and in addition, about 10% by weight aqueous solution of whey protein, The amount of antibody in each food when heated in the range of 60 to 72 ° C. was measured, and the residual ratio of the antibody was calculated. The antibody amount was measured by the method described in the examples below.

  As shown in FIG. 1, in milk (pH 6.5 after addition of whey protein), the antibody remains at 50% or more by heating at 68 ° C. for 30 minutes, and a 10% whey protein aqueous solution (pH 6.4). In the case of potage soup (same pH: 5.3), 50% remains at 66 ° C. for 30 minutes. On the other hand, in vegetable juice drinks (same pH 4.5), the residual rate is 50% or more by heating at 60 ° C. for 30 minutes. Thus, it can be seen that 50% or more of the antibody can be left by selecting the heat sterilization conditions for each target food.

  From the above, even if the target food is different, by performing a preliminary test, it is possible to determine the heating condition in which the antibody remains at 50% or more, and it is only necessary to sterilize by heating under the same or lower condition.

  On the other hand, the inventors have searched for substances that enhance the thermal stability of antibodies, and have found that the object can be achieved by adding carbohydrates.

  FIG. 2 shows the residual ratio of antibody when whey protein is added to commercially available milk, sucrose is further added, and the mixture is heated at each temperature for 30 minutes. In this test, sucrose was not added, and 3% by mass, 5.5% by mass, 10.5% by mass, 25.5% by mass, and 40.5% by mass were added. When combined with 5% sugar by weight, the sugar content in each milk was 4.5%, 7.5%, 10%, 15%, 30% and 45% by weight. In each of these milks, 2% by mass of whey protein was added and the amount of antibody in each milk when heated in the range of 60 to 80 ° C. was measured to calculate the residual ratio of the antibody.

  FIG. 3 shows the results of a test similar to the above using erythritol instead of sucrose. In addition, the same thermal stability was obtained when fructose and galactooligosaccharide were used.

  As shown in FIGS. 2 and 3, when the saccharide content was 7.5% by mass, the antibody remained at 50% or more by heating at 70 ° C. for 30 minutes. In addition, as the carbohydrate content increased, the thermal stability of the antibody increased. When the carbohydrate content was 45% by mass, the antibody remained at 50% or more even after heating at 77 ° C. for 30 minutes.

  From the above, in the production or cooking process of antibody-containing apparent food, when the carbohydrate content of the antibody-containing portion is adjusted to be 7.5% by mass or more, the stability of the antibody to heat is enhanced and higher. It can be seen that the residual ratio of antibodies in the product food can be increased at the same heating temperature.

  Examples of saccharides having such effects include monosaccharides such as glucose and fructose, disaccharides such as sucrose and lactose, oligosaccharides such as fructooligosaccharides and isomaltoligosaccharides, and sugar alcohols such as glycerin, sorbitol, and erythritol. Can be used. Carbohydrates may be added as a single substance or a mixture of plural kinds, and sugars originally contained in food materials can also be used.

  Moreover, the raw material normally added to foodstuffs, such as a sweetener, a sour agent, a fragrance | flavor, and a thickening polysaccharide, can be contained.

[Example]
EXAMPLES The present invention will be described more specifically with reference to examples below, but the present invention is not limited thereto. In the examples, the amount of antibody was measured by the following method.

(Measurement method of antibody amount)
An anti-bovine IgG rabbit immune serum (manufactured by potato) fractionated with a protein G column is used as a primary antibody, and an HRP-labeled anti-bovine IgG antibody (manufactured by Cosmo Bio) is used as a secondary antibody in the usual manner. Quantification by ELISA was performed. As an antibody preparation, whey powder obtained from bovine colostrum was adsorbed and desorbed three times on a protein G column in the usual manner, and then dialyzed to remove the low molecular fraction and adsorbed protein G Using this fraction, a standard curve was obtained using this sample, and the antibody concentration in the sample was measured.

[Reference Example 1] (Measurement of antibody content in whey protein)
According to the above measurement method, the antibody content in commercially available whey protein was measured. As a result, Sanlacto N-5 (Taiyo Kagaku Co., Ltd.), Miractail 80 (Morinaga Dairy Co., Ltd.), ALACEN 392 (Fontera Japan Co., Ltd.), TATUA902 (Tatsua Japan Co., Ltd.) was 3.9% by mass, 3.9% by mass, 3.7% by mass, and 3.8% by mass, respectively. Moreover, the antibody content of the milk IgG-containing concentrated whey protein (Aotearoa Co., Ltd.) was 15.5% by mass.

[Example 1] (Antibody-containing processed milk)
80 g of milk-IgG-containing concentrated whey protein (Aotearoa Co., Ltd.) and 20 g of fructooligosaccharide were added to 1 liter of commercially available ultra-high temperature heat-sterilized milk and stirred thoroughly. The carbohydrate content at this time was 6.2% by mass. This was heat sterilized at 65 ° C. for 30 minutes to obtain antibody-containing processed milk. In 1 g of this antibody-containing processed milk, 10.4 mg of milk-derived antibody was contained, and the residual ratio of the antibody was 90%.

[Example 2] (Antibody-containing vegetable fruit juice drink)
20 g of Agaricus extract was added and mixed as another immunostimulatory component to 400 g of carrot juice, 100 g of spinach juice, 300 g of tomato juice, 150 g of apple juice, and 30 g of milk-IgG-containing concentrated whey protein (Aotearoa Co., Ltd.). The carbohydrate content at this time was 4.3% by mass. This was heat-sterilized at 60 ° C. for 30 minutes to obtain an antibody-containing vegetable fruit juice drink. In 1 g of this antibody-containing vegetable fruit juice, 2.4 mg of milk-derived antibody was contained, and the residual ratio of the antibody was 52%.

[Example 3] (Antibody-containing soymilk beverage)
When 100 g of Sanlacto N-5 (Taiyo Kagaku Co., Ltd.) was added to 1 liter of a commercially available soymilk drink and stirred sufficiently, the sugar content was 4.5% by mass. This was heat sterilized at 65 ° C. for 30 minutes to obtain an antibody-containing soymilk drink. In 1 g of this antibody-containing soymilk beverage, 3.2 mg of milk-derived antibody was contained, and the residual ratio of the antibody was 89%.

[Example 4] (Antibody-containing chocolate)
900 g of finely chopped chocolate (containing 56 mass% of saccharides) was heated to 90 ° C. and dissolved. The product was cooled until the product temperature reached 70 ° C., and 100 g of whey protein and Miractail 80 (Morinaga Milk Industry Co., Ltd.) were added to obtain a uniform antibody-containing chocolate. In 1 g of this antibody-containing chocolate, 3.6 mg of milk-derived antibody was contained, and the residual ratio of the antibody was 93%.

[Example 5] (Antibody-containing ice cream)
Mix 2 egg yolks and 40g of granulated sugar thoroughly, and add 150ml of fresh cream, 50ml of commercial ultra-high temperature heat-sterilized milk, 50ml of water, whey protein, 15g of ALACEN392 (Fontera Japan Co., Ltd.) Mixed. The carbohydrate content at this time was 13% by mass. This was heat-sterilized at 60 ° C. for 30 minutes, a small amount of vanilla essence was uniformly added, cooled, and then set in an ice cream maker (Toshiba Corp.). In 1 g of the resulting antibody-containing ice cream, 1.7 mg of milk-derived antibody was contained, and the residual ratio of the antibody was 97%.

[Example 6] (Antibody-containing jelly)
200 ml of commercially available milk sterilized by ultra-high temperature heating was heated to 60 ° C., 5 g of gelatin added with 50 g of sugar and a small amount of water was added, and further heated to 95 ° C. to completely dissolve. This was cooled to 60 ° C., and 25 g of whey protein, TATAA902 (Tatsua Japan Co., Ltd.) was added, stirred rapidly so as not to foam, and dispensed into a jelly container. At this time, the carbohydrate content was 20% by mass. Then, after maintaining at 60 degreeC for 30 minutes and disinfecting, it cooled at 5 degreeC and obtained the antibody containing jelly. In 1 g of this antibody-containing jelly, 3.2 mg of milk-derived antibody was contained, and the residual ratio of the antibody was 92%.

[Example 7] (Antibody-containing process cheese)
1 kg of natural cheese (cheddar cheese) was finely cut, 30 g of sodium polyphosphate and 100 g of water were added, and the mixture was heated and melted at 80 ° C. for 10 minutes. After cooling until the product temperature reached 65 ° C., 100 g of whey protein, Sanlacto N-5 (Taiyo Kagaku Co., Ltd.) was added, and the mixture was sufficiently mixed and molded into a container. The carbohydrate content at this time was 1.4% by mass. This was heat-sterilized at 60 ° C. for 30 minutes to obtain antibody-containing process cheese. In 1 g of this antibody-containing process cheese, 3.2 mg of milk-derived antibody was contained, and the residual ratio of the antibody was 96%.

[Example 8] (Antibody-containing cocoa beverage)
40 g of cocoa powder, 70 g of sugar, 25 g of erythritol, whey protein, and 120 g of Miractail 80 (Morinaga Milk Industry Co., Ltd.) were dissolved in 1 liter of water. The carbohydrate content at this time was 7.6% by mass. Sterilization was performed at 70 ° C. for 30 minutes to obtain an antibody-containing cocoa beverage. In 1 g of this antibody-containing cocoa beverage, 1.9 mg of milk-derived antibody was contained, and the residual ratio of the antibody was 52%.

It is a graph which shows the antibody residual rate in each foodstuff when adding whey protein to foodstuffs and heating for 30 minutes at 60-72 degreeC. It is a graph which shows an antibody residual rate when adding whey protein and sucrose to milk and heating at 60-80 degreeC for 30 minutes. It is a graph which shows the antibody residual rate when adding whey protein and erythritol to milk and heating at 60-80 degreeC for 30 minutes.

Claims (6)

The sugar content of the apparent food containing the IgG antibody derived from milk or the portion of the apparent food containing the IgG antibody derived from milk is adjusted to 7.5% by mass or more,
It is characterized by performing heat sterilization under the condition that the IgG antibody after heating at 70 ° C. for 30 minutes remains at 50% or more,
Production method of obvious food containing IgG antibody. The method for producing an IgG antibody-containing apparent food according to claim 1, wherein the content of milk-derived IgG antibody is 1.5 mg / g or more. Method for producing IgG antibody-containing apparent food according to claim 1, wherein the content of IgG antibody derived from milk is 3 mg / g or more. Method for producing IgG antibody-containing apparent food according to claim 1, wherein the content of IgG antibody derived from milk is 10 mg / g or more. The method for producing an IgG antibody-containing apparent food according to any one of claims 1 to 4 , wherein the milk-derived IgG antibody is an IgG antibody in whey protein. The method for producing an IgG antibody-containing apparent food according to any one of claims 1 to 5 , wherein the IgG antibody-containing apparent food is a dairy product or a frozen dessert.

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