JPS5930059B2 - Production method of bovine colostrum powder - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing bovine colostrum powder that reduces the inactivation of infection-preventing substances such as immunoglobulin, which are contained in large quantities in bovine colostrum, due to heat sterilization.

The purpose of the present invention is to provide bovine colostrum powder in large quantities and at low cost,
The object of the present invention is to effectively utilize bovine colostrum for the treatment and prevention of diarrhea in infants or livestock, or as a component of feed.

Conventionally, antibiotics or other drugs have been used to treat diarrhea in livestock, but these drugs migrate into milk, meat, eggs, etc., making them inconvenient for humans to ingest.

On the other hand, it is known that immune substances such as γ-globulin, which are contained in high concentrations in colostrum, are effective in preventing or treating diarrhea in livestock, especially calves (PL-Ingr.
an et al.: Journal of Pathology
and Bacteriology, vol. 72, 56
pp. 1-568, 1956 and H, W-Sm1th:
Journal of Pa-thology and
Bacteriology, vol. 84, 147-168
Page, 1962).

It has also been reported that a therapeutic effect was observed by administering freeze-dried bovine colostrum to infants with intractable diarrhea (L-B, Fernandez et al.:
American Journal of Clinic
al Nutrition, vol. 26, 383-384
Page, 1973).

Milk expressed within 5 days after parturition must be
Because it cannot be used as a raw material for milk or dairy products according to Ministry of Health and Welfare Ordinance No. 52), it has traditionally been disposed of either by feeding it to calves or by discarding it, and there was no effective way to use it.

Bovine colostrum is deep yellow in color, has a foul odor and bitter taste, is highly viscous, and exhibits an acidic reaction.

Bovine colostrum has a higher solids content, lower lactose and fat content, protein (especially globulin), ash, and vitamins (especially vitamin The content of A) is high.

Therefore, unlike conventional milk, it is extremely difficult to process bovine colostrum. For example, it is easy to coagulate even when pasteurized at 63°C for 30 minutes, so heat sterilization of bovine colostrum has not been conventionally done. Furthermore, there is no known method for powderizing bovine colostrum by spray drying.

Attempts have been made to powderize bovine colostrum in the laboratory by a freeze-drying method (Hiroshi Kobayashi et al., Saitama Prefectural Livestock Research Institute Annual Report, 1977 Annual Report, pp. 61-81, 1977).

As described above, there has been no attempt to industrially produce raw paddy milk powder in large quantities at low cost and utilize it.

The present inventors have aimed to minimize the deactivation of infection-preventing substances contained in raw paddy milk, to prevent coagulation of raw paddy milk, and to
By conducting research on sterilization and drying methods and adjusting the titratable acidity of raw paddy milk below the titratable acidity determined by the temperature and time at which raw paddy milk is sterilized, we were able to produce raw paddy, which was previously considered impossible. They discovered that it is possible to sterilize and dry milk, and completed the present invention.

The method of the present invention involves adding a monovalent alkaline agent to raw paddy milk expressed within 72 hours after calving, and measuring titratable acidity (lactic acid acidity).
From the sterilization temperature and sterilization time, the formula % formula % () (However, in the above formula, A is 0, which is expressed by lactic acid acidity,
titratable acidity in the range of 2 to 0.6% (by weight), L is the heating time in minutes, T is the heat sterilization temperature in the range of 55 ° C to 75 ° C), and the above-mentioned This is a method for producing raw paddy milk powder containing an active infection-preventing substance, which is characterized by sterilizing the product by holding it at a heat sterilization temperature for the above-mentioned heat sterilization time and drying.

Next, the method of the present invention will be explained in detail.

The raw paddy milk used in the method of the present invention is milked within 72 hours after calving, and contains R, which is an infection-preventing substance.
-Contains a large amount of globulin, etc., and its titratable acidity (hereinafter referred to as titratable acidity) expressed as lactic acid acidity is usually 0.6% (
weight.

(same below). Raw paddy milk that is poorly handled after milking and whose titratable acidity exceeds 0.6 cannot be used in the method of the present invention.

Raw paddy milk is milked in the same way as regular milk and transported to a processing plant.

This imported raw paddy milk is passed through a filter cloth in the same way as milking,
Remove dust, place in storage tank, and keep at about 4℃ while stirring.
Cool to

Then, a part of the sample is taken and the titratable acidity is measured by a conventional method (supervised by the Environmental Sanitation Bureau of the Ministry of Health and Welfare, [Food Hygiene Inspection Guidelines ■Food Category J, p. 266, published by the Japan Food Hygiene Association, March 1978).

Next, the raw paddy is heated so that the titratable acidity is below the value determined by the formula (I) from the sterilization temperature and time arbitrarily selected from the range of sterilization temperature of 55 to 75°C and sterilization time of 15 seconds to 60 minutes. A monovalent alkali agent is added to the milk to adjust the titratable acidity.

Table 1 shows examples of the titratable acidity that should be adjusted depending on the sterilization temperature and sterilization time.

In the method of the present invention, the heating time and heating temperature are limited to 15 seconds to 60 minutes and 55 to 75°C, respectively.
At temperatures below 60°C, a sufficient sterilizing effect cannot be obtained even if heated for more than 60 minutes, and at temperatures above 75°C, the denaturation of infection-preventing substances becomes significant even if heated for a short time. This is because heating for more than a minute is undesirable in terms of the manufacturing process.

Furthermore, in the method of the present invention, raw unhulled milk is heated to sterilize it without deactivating the infection-preventing substances, so it is possible to select heating conditions such as 55°C for 15 seconds or 75°C for 60 minutes. do not have.

Desirable sterilization conditions are 63°C for 30 minutes or 70°C for 1 minute.

In addition, it is undesirable to set the titratable acidity of raw paddy milk to 0.2 to 0.6 because raw paddy milk with a titratable acidity higher than 0.6 tends to cause precipitation, and it is undesirable to set the titratable acidity of raw paddy milk to 0.2 to 0.6. This is because raw paddy milk is less likely to coagulate when heated.

The type of monovalent alkaline agent to be added is not particularly limited, but sodium hydroxide is most desirable.

Divalent alkali agents containing calcium, magnesium, etc. cannot be used in the method of the present invention because they promote coagulation of raw unhulled milk during heating.

The monovalent alkaline agent is added to raw paddy milk in powder or aqueous solution.

The amount added is easily calculated from the difference between the titratable acidity of raw paddy milk and the titratable acidity of raw paddy milk to be adjusted and the amount of raw paddy milk to be processed.

For example, 500 kg of raw paddy milk with a titratable acidity of 0.6 is heated at 63℃3.
If heat sterilization is performed for 0 minutes, the titratable acidity to be adjusted from formula (1) is -0,2X 1.48 (log 30) -0,02
X63+1.9=0.34(%).

The amount of a monovalent alkaline agent, such as sodium hydroxide, required to neutralize the difference of 0.26 between these two titratable acidities is 0.00116×500000=577.8.9.

Therefore 577.8,! Add the sodium hydroxide powder in Step 9 to the raw paddy milk.

If the titratable acidity of raw paddy milk is adjusted to the value determined by formula (I), the desired heat sterilization treatment can be carried out, but if the titratable acidity is adjusted to a value slightly lower than the value determined by formula (1). It is preferable to leave it there.

The raw paddy milk whose titratable acidity has been adjusted to a predetermined value is heated at a preselected sterilization temperature (the value used in the calculation of formula (I)) for a sterilization time, and then dried by a conventional method.

Drying can be carried out by spraying or freeze drying, with spray drying being preferred from the viewpoint of reducing drying costs.

Spray drying is desirably carried out at as low a temperature as possible to prevent the inactivation of the infection-preventing substance, for example, at a temperature of 15% with hot air.
Responsible drying can be performed under conditions of 0°C and exhaust air temperature of 70°C.

Further, freeze-drying is performed by a conventional method.

In the method of the present invention, raw paddy milk with a high solid content and viscosity is used, so a concentration step such as spray drying of conventional milk is not necessarily required. It is desirable to carry out the process at a low temperature to avoid this.

In the manner described above, raw paddy milk powder containing an active infection-preventing substance is obtained.

This powder can be used as a component of feed together with other ingredients, or can be administered in appropriate amounts as is for treatment.

The effects of the method of the present invention are as follows.

Since raw paddy milk with high acidity has poor thermal stability, it has been difficult to heat sterilize it, but it can be easily carried out by the method of the present invention.

Therefore, it becomes possible to collect small amounts of raw unhulled milk from a wide range of areas that are lactated irregularly, and the storage conditions for raw unhulled milk until milk collection is also eased.

Further, it is extremely difficult to stably store raw paddy milk in a liquid state for a long period of time at room temperature, but by converting it into powder using the method of the present invention, it becomes easy to store it for a long period of time.

Further, there are advantages such as the ability to separate and extract only the active ingredients from the raw rice milk powder obtained by the method of the present invention.

Furthermore, since raw unhulled milk can be powdered and stored for a long period of time, raw unhulled milk, which has not been used in the past, can be used extremely effectively.

Next, the method of the present invention will be explained in further detail by showing test examples.

[Test 1] The relationship between titratable acidity and heating temperature/time was tested as follows.

Add a 1N aqueous sodium hydroxide solution to raw paddy milk (milked within 24 hours after calving) with a titratable acidity of 0.6,
Adjust to the titratable acidity shown in Table 2, and adjust to the titratable acidity shown in Table 2.
The raw paddy milk was heated to a temperature of up to 5° C. and the time until it coagulated was measured.

Coagulation was determined as follows. Raw paddy milk after heating was observed with the naked eye, and it was determined that it had coagulated if it clearly coagulated or gelled or if the fluidity was significantly impaired when the container was tilted.

The results were as shown in Table 2. ((1) Unit: minutes.

"-" indicates that no solidification occurred even after heating for 120 minutes or more.

“0” means that it solidified within a few seconds after heating. and

Table 1 shows the relationship between coagulation time and titratable acidity measured at heating temperatures of 75°C and 55°C in Table 2.
(Those relationships at other heating temperatures are omitted in FIG. 1).

In FIG. 1, the vertical axis is scaled with titratable acidity (A) at equal intervals, the horizontal axis is scaled with the logarithm of heating time (1), and the heating solidification time at each titratable acidity is shown.

The titratable acidity and heating time at each temperature are almost linear even though the experimental values are slightly different.

For example, in the case of 55℃, when the titratable acidity is 0.6 and 0.5, the heating time is 9.9 minutes (about 10 minutes) and 30℃.
minutes (about 30 minutes), so the straight line passing through these two points is .

Similarly, titratable acidity (A) and heating time at each temperature <
The relationship with 1) can be expressed as a formula: At 75℃ A-=0.2 leg t+0.4
・・・・・・When the temperature is 70℃ A--0,2log t
+0.5 -・-= (IV) At 65℃ A--0
,21ogt+0.6''...(V) At 60°C A--0,2logt+0.7 --= (Vl
).

And the constant term 0.4 of the five equations above. ．． 0.5°0.6
, 0.7, and 0.8 have a substantially linear relationship with the heating temperature, and if the constant term is B and the heating temperature is T, then B is expressed as follows.

Therefore, if we summarize the formula (If)~■, the titratable acidity (A) is:
It is expressed by the following equation as a function of heating time (1) and heating temperature (T).

A=-0,21ogt-0,02T+1.9-(I)
It is believed that formula (I) also holds true for other heating temperatures, so in the method of the present invention, 55 to
The titratable acidity, determined by a heating temperature in the range of 75° C. and a heating time arbitrarily selected from the range of 15 seconds to 60 minutes, is adjusted to within the CDEFG range shown in FIG.

Next, a test example will be described regarding prevention of heat coagulation of raw paddy milk by adjusting titratable acidity.

[Test 2] Using raw paddy milk with a titratable acidity of 0.58 that was expressed within 48 hours after calving, heated to 63°C, 70°C and 75°C without adjusting the titratable acidity, and the time until coagulation. minutes were measured in the same manner as in test 1 (control).

Using the same raw unhulled milk, titratable acidity suitable for heating at 63°C for 30 minutes, 70°C for 10 minutes, and 75°C for 18 seconds according to the formula (I) obtained in Test 1, that is, 0.34, 0.30. Samples prepared by adding sodium hydroxide to 0.5% and 0.50% were heated at temperatures of 63°G, 70°C, and 75°C until solidification, and the time was measured in the same manner as Test 1.

Then, the time taken for the sample to solidify at the same heating temperature was divided by that of the control to determine the solidification time extension multiple.

The results are shown in Table 3.

As is clear from Table 3, coagulation time is significantly extended by adjusting the titratable acidity of raw paddy milk to a specific value determined by heating temperature and time.

Next, the activity of the infection-preventing substance of the raw paddy milk powder produced by the method of the present invention will be described.

[Test 3] Raw paddy milk with a titratable acidity of 0.52 that was expressed within 48 hours after calving was used, and a 1N aqueous sodium hydroxide solution was added to adjust the titratable acidity to 0.32 and 0.291. ,6
Two types of raw paddy milk powder (Samples/161 and 2) were produced in the same manner as in Example 1, except that they were heat sterilized at 3°C for 30 minutes and 70°C for 1 minute.

In addition, raw paddy milk powder (control) was produced by freeze-drying raw paddy milk without heat sterilization by a conventional method.

Regarding these three types of powder and raw unprocessed paddy milk, I
gA (immunoglobulin A) content was measured by the following method.

And the I of each powder relative to the IgA content of raw paddy milk before treatment.
The percentage of gA content was calculated and the IgA residual rate was determined and tested.

The IgA content in each sample was measured using an IgA measurement kit (M
(manufactured by iles Laboratories), S
ingle RadialIrnmunodiffus
ion method (G, Mancini et al.: Immunoche
m 1stry, vol. 2, pp. 235-254, 1965
Measurements were made from K.

The results are shown in Table 4.

Raw paddy milk with an acidity of 0.52 without acidity adjustment is 6
In both heat sterilization treatments at 3°C for 30 minutes and at 70°C for 1 minute, it solidified and became insoluble in water, making it impossible to measure the IgA content.

In other words, there was almost no water-soluble IgA.

In contrast, /V, , 1 and /V obtained by the method of the present invention
Although the IgA residual rate in the sample No. 162 was inferior to that of the control obtained by immediately freeze-drying unpasteurized raw paddy milk,
It showed a high value.

Example 1 (Example of heat sterilization at 63° C. for 30 minutes) 7 was used for raw paddy milk 30 with a titratable acidity of 0.45, which was milked within 72 hours after calving.

In this example, heat sterilization is performed at 63°C for 30 minutes, so the upper limit of the titratable acidity of raw paddy milk to be adjusted is -0.2X1.48 (1og30) -0D2X63+1
9=0.341.

The amount of sodium hydroxide required to adjust raw rice milk 30 to 4 having a titratable acidity of 0.45% to a titratable acidity of 0.34% is 132 g.

Sodium hydroxide powder 204 is added while stirring the raw paddy milk.
．． ? was gradually added to adjust the titratable acidity to 0.28.

Then, using a stainless steel sterilizer with a stirrer, the
Heat sterilize by holding for 0 minutes, and use an Anno Idoguchi Laboratory Spray Dryer (manufactured by Anno Idoguchi Co., Ltd.) equipped with an atomizer CD-63 to reduce the hot air inlet temperature to 190°C and exhaust air temperature to 80°C. The powder was spray-dried at a processing rate of 31/hour to obtain about 4.5 Ky of raw paddy milk powder.

The IgA residual rate of this powder was measured in the same manner as Test 3 and was 97.0%, indicating that the inactivation of the infection-preventing substance was extremely small.

Example 2 (Example of heat sterilization at 70° C. for 1 minute) Raw paddy milk 5 and 9 were used for titratable acidity 0.52, milked within 72 hours after calving.

In this example, heat sterilization is performed at 70°C for 1 minute, so the upper limit of the titratable acidity of raw paddy milk to be adjusted is 10,2XO (log 1 'r -0,02X70+
1.9=0.50%.

Then, 5Ky of raw paddy milk with titratable acidity of 0.52% was added to 0.
．． The amount of potassium hydroxide required to adjust the titratable acidity to 50% is 0.62 g.

1.0g of potassium hydroxide powder was added while stirring the raw paddy milk.
A solution of 500 - 7 Zl of water was gradually added to adjust the titratable acidity to 0.49%.

Next, heat sterilization was performed by holding at 70°C for 1 minute using a stainless steel sterilizer equipped with a stirrer, and freeze-drying was performed in a conventional manner using a freeze dryer (manufactured by Kyowa Shinku Gijutsu Co., Ltd., model RL-50KW) to obtain raw unhulled milk powder. Approximately 0.9 K9 was obtained.

The IgA residual rate of this powder was measured in the same manner as Test 3 and was 87.3%, indicating that the inactivation of the infection-preventing substance was extremely low.

Example 3 (Example of heat sterilization at 55° C. for 60 minutes) Raw paddy milk 10 to 10 with a titratable acidity of 0151, which was milked within 72 hours after calving, was used.

In this example, heat sterilization is performed at 55°C for 60 minutes, so the upper limit of the titratable acidity of raw paddy milk that should be adjusted is 10.2X1.78 (1og60) -0.02X5
5+1.9=0.44%.

and raw paddy milk xoKt2 with titratable acidity of 0.51%
The amount of sodium hydroxide required to adjust the titratable acidity to 0.44 is 3.1 g.

While stirring the raw paddy milk, add sodium hydroxide powder 4.9
A solution of 9 dissolved in about 200 ml of water was slowly added,
The titratable acidity was adjusted to 0.40%.

Then, using a stainless steel sterilizer with a stirrer, it was heated at 55°C for 6 days.
The raw paddy milk powder was heated and sterilized by holding for 0 minutes, and then spray-dried using the same spray dryer as in Example 1 under the conditions of a hot air inlet temperature of 190°C, an exhaust air temperature of 70°C, and a throughput of 3117 hours. 6
I got Kg.

The IgA residual rate of this powder was measured in the same manner as in Test 3 and was found to be 92.5, indicating that the inactivation of the infection-preventing substance was extremely small.

[Brief explanation of the drawing]

FIG. 1 shows the relationship between heating time and titratable acidity depending on heating temperature.

Claims (1)

[Claims] 1. A monovalent alkaline agent is added to cow colostrum milked within 72 hours after calving, and the titratable acidity (lactic acid acidity) is calculated from the formula % formula % (however, In the above formula, A is 0 expressed by lactic acid acidity,
titratable acidity in the range of 2 to 0.6% (by weight), L is the heat sterilization time in minutes, T is the heat sterilization temperature in the range of 55 ° C to 75 ° C),
A method for producing bovine colostrum powder containing an active infection-preventing substance, which comprises sterilizing and drying at the above heat sterilization temperature and heat sterilization time.