JP4567518B2 - Milk substitute composition - Google Patents
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Description
本発明は、代用乳組成物に関するものであり、詳しくは、子牛、子豚、子山羊等の子畜類やその他の幼動物に給与される代用乳組成物に係るものである。 The present invention relates to a milk replacer composition, and more particularly, to a milk replacer composition to be fed to larvae such as calves, piglets, and goats, and other young animals.
子牛、子豚、子山羊等の子畜類の生産やその他の幼動物の飼育において、人工的につくられた代用乳が使用されている。代用乳は、特に家畜産業の合理化のために、長期にわたって授乳して成長する子畜類に対し、母乳・牛乳に代わるものとして広く使用されている。そのような代用乳は、脱脂粉乳、乾燥ホエー等などのような乳成分を主原料とし、これに油脂類、糖類、ビタミン、ミネラル、抗生物質などを配合して製造された粉末状の代用乳組成物を水あるいは温水に溶解ないし乳化分散させて調製される。 Artificial milk substitutes are used in the production of pups such as calves, piglets, and goats and in the breeding of other young animals. Milk substitutes are widely used as an alternative to breast milk and milk, especially for larvae that feed and grow for a long time, in order to streamline the livestock industry. Such milk substitutes are powdered milk substitutes made by blending fats, sugars, vitamins, minerals, antibiotics, etc. with milk components such as skim milk powder and dried whey as the main raw materials. It is prepared by dissolving or emulsifying and dispersing the composition in water or warm water.
この代用乳組成物は、母乳・牛乳などの代わりとして用いられるものであるので、栄養面で母乳・牛乳に近いことが望まれ、栄養成分や有効成分が付加されて栄養面を補うことが期待されるほか、水や温水に溶解または分散させた際に成分の分離などが生じないことが必要であり、しかも低価格であることも求められている。 Since this milk substitute composition is used as a substitute for breast milk, milk, etc., it is desirable to be close to breast milk / milk in terms of nutrition, and it is expected that nutritional ingredients and active ingredients will be added to supplement the nutritional aspects. In addition, it is necessary that the components do not separate when dissolved or dispersed in water or warm water, and the cost is also required to be low.
添加する栄養成分にはカロリー価値を上げる油脂などの非水溶性のものがあるが、非水溶性成分を含有する代用乳組成物を水や温水に分散させると、経時的にそれらの成分が分離し、代用乳の品質や給餌時の作業効率を低下させる原因となる。それを防ぐために乳化剤を添加することが行われているが、水や温水への溶解性や分散性の向上だけを考慮して乳化剤を選択すると泡立ちやすくなって大量の泡が発生し、そのことも作業効率が低下する原因となる。成分の分離を抑制することと泡立ちを抑制することは技術的に相反しており、非水溶性成分の分離も泡立ちもない代用乳を調製することは困難で、適切な乳化剤を選定することが肝要となる。 Nutritional ingredients to be added are water-insoluble, such as fats and oils that increase the caloric value. However, when a milk substitute composition containing water-insoluble ingredients is dispersed in water or warm water, these ingredients separate over time. In addition, the quality of the milk substitute and the work efficiency during feeding are reduced. In order to prevent this, emulsifiers are added, but when emulsifiers are selected considering only the improvement in solubility and dispersibility in water and warm water, foaming tends to occur and a large amount of foam is generated. This also causes a reduction in work efficiency. Suppressing the separation of ingredients and suppressing foaming are technically contradictory, and it is difficult to prepare a milk substitute that does not separate or foam water-insoluble ingredients. It is important.
従来から、高カロリーの代用乳組成物を調製するために、高油脂含有量とし、水や温水への溶解性や分散性の向上を目的として、代用乳組成物に乳化剤としてショ糖脂肪酸エステルを使用することが提案されていた。例えば、ＨＬＢ値が異なるショ糖脂肪酸エステルを組み合わせて使用した例（特開昭４９−４１１６２号公報）や、ショ糖脂肪酸エステルとレシチンを組み合わせて使用した例（特公昭４６−５００５号公報）などが知られている。 Conventionally, in order to prepare a high-calorie milk substitute composition, a high-fat content is used, and for the purpose of improving solubility and dispersibility in water and warm water, sucrose fatty acid esters are used as an emulsifier in the milk substitute composition. It was proposed to use. For example, an example in which sucrose fatty acid esters having different HLB values are used in combination (Japanese Patent Laid-Open No. 49-41162), an example in which sucrose fatty acid ester and lecithin are used in combination (Japanese Patent Publication No. 46-5005), etc. It has been known.
しかし、代用乳組成物中の油脂含有量を高くするほど水や温水への溶解性や分散性が低下し、上記のような従来の粉末状代用乳組成物では、油脂の含有量を高くてもせいぜい１５〜１８重量％程度にするのが限界であり、２０重量％以上の高油脂含有とすると、乳化安定性が悪くなって油脂の分離を起こすケースが多かった。
本発明の目的は、油脂含有量を２０〜７０％と高くすることができ、しかも水や温水に溶解または分散させたときに、良好な乳化安定性によって非水溶性の成分が分離せず、かつ泡立ちが少ない代用乳を、プラントスケールでも滞りなく調製することが可能な代用乳組成物を提供することである。 The object of the present invention is to increase the fat content as 20 to 70%, and when dissolved or dispersed in water or warm water, water-insoluble components are not separated by good emulsification stability, Another object of the present invention is to provide a milk replacer composition capable of preparing a milk replacer with less foaming even on a plant scale.
本発明の代用乳組成物は、乳成分及び油脂を含有してなる代用乳組成物であって、上記の課題を解決するために、ショ糖脂肪酸エステルおよびソルビタン脂肪酸エステルを含有し、これらショ糖脂肪酸エステルとソルビタン脂肪酸エステルとの含有比率が、重量比でショ糖脂肪酸エステル：ソルビタン脂肪酸エステル＝１：１．０〜２．０であり、これらショ糖脂肪酸エステルとソルビタン脂肪酸エステルの合計含有量が代用乳組成物の総重量中０．５〜５．０重量％であり、さらにレシチンを含有し、レシチンの含有量が代用乳組成物の総重量中０．５〜３．０重量％であり、かつ油脂含有量が代用乳組成物の総重量中２０〜７０重量％であるものとする。 Milk substitute composition of the present invention is a milk substitute composition comprising milk components and oil, in order to solve the above problem, containing sucrose fatty acid esters and sorbitan fatty acid esters, such as sucrose The content ratio between the fatty acid ester and the sorbitan fatty acid ester is sucrose fatty acid ester: sorbitan fatty acid ester = 1: 1.0 to 2.0 by weight ratio, and the total content of these sucrose fatty acid ester and sorbitan fatty acid ester is 0.5 to 5.0% by weight in the total weight of the milk substitute composition, further containing lecithin, and the lecithin content is 0.5 to 3.0% by weight in the total weight of the milk replacer composition And fat and oil content shall be 20 to 70 weight% in the total weight of a milk substitute composition.
本発明の代用乳組成物は、ショ糖脂肪酸エステルおよびソルビタン脂肪酸エステルを含有することにより、水または温水に溶解または分散させて代用乳を調製したときに、長時間安定な乳化状態を保つことができ、油脂等の非水溶性成分の分離が生じないことから、代用乳の品質を低下させず、製造機械の汚染を抑制することができる。また、泡の発生が少ないことから、発生した泡がパイプやホースなどの栓子となったり機械から溢れたりすることなく、円滑に給餌することを可能とする。 The milk replacer composition of the present invention contains a sucrose fatty acid ester and a sorbitan fatty acid ester, so that when a milk replacer is prepared by dissolving or dispersing in water or warm water, it can maintain a stable emulsified state for a long time. In addition, since separation of water-insoluble components such as fats and oils does not occur, the quality of the milk substitute can be reduced and contamination of the production machine can be suppressed. Moreover, since there is little generation | occurrence | production of foam, it enables feeding smoothly, without the generated foam becoming plugs, such as a pipe and a hose, or overflowing from a machine.
従って、本発明によれば、油脂の含有量が２０〜７０重量％と高く、高い栄養価と長時間良好な乳化安定性を有し、かつ泡立ちが少ない代用乳を調製することが可能となる。 Therefore, according to the present invention, it is possible to prepare a milk replacer having a high fat content of 20 to 70% by weight, high nutritional value, good emulsification stability for a long time, and low foaming. .
以下に本発明の代用乳組成物について詳細に説明する。一般に、代用乳組成物は、脱脂粉乳やホエー類などの乳成分を主成分とし、これに油脂類、糖類、ビタミン、ミネラルなどの栄養成分を添加して調製するが、本発明の代用乳組成物もこれらの成分からなるものとすることができる。 The milk replacer composition of the present invention will be described in detail below. In general, the milk substitute composition is prepared by adding milk components such as skim milk powder and whey as a main component and adding nutritional ingredients such as fats, sugars, vitamins and minerals to the milk composition. A thing can also consist of these components.
代用乳組成物における乳成分の含有量は、代用乳組成物の総重量中約３０〜６０重量％であるのが好ましい。 The content of the milk component in the milk replacer composition is preferably about 30 to 60% by weight in the total weight of the milk replacer composition.
油脂としては、通常用いられる油脂類のいずれもが使用でき、例えばトウモロコシ油、綿実油、大豆油、ゴマ油、落花生油、パーム油、ヤシ油、ココナッツ油等の植物性油脂などを挙げることができ、これら油脂類は１種類のみを使用しても、または２種以上を用いてもよい。油脂の含有量は代用乳組成物の総重量中２０〜７０重量％程度が好ましく、コスト等を考慮すると２０〜６０重量％程度がより好ましい。油脂含有量が６０重量％以上となると、乳化剤の添加量が増えてコストがかかり、さらに水あるいは温水に乳化分散したときに粘度が上昇する場合がある。 As fats and oils, any of the commonly used fats and oils can be used, for example, corn oil, cottonseed oil, soybean oil, sesame oil, peanut oil, palm oil, coconut oil, vegetable oils such as coconut oil, etc. These fats and oils may use only 1 type, or may use 2 or more types. The content of fats and oils is preferably about 20 to 70% by weight in the total weight of the milk substitute composition, and more preferably about 20 to 60% by weight in consideration of cost and the like. When the fat content is 60% by weight or more, the added amount of the emulsifier increases and costs increase, and the viscosity may increase when emulsified and dispersed in water or warm water.
そして、本発明の代用乳組成物は、必須の成分としてショ糖脂肪酸エステルおよびソルビタン脂肪酸エステルを含有することを特徴とする。本発明ではこれら両者を併用することにより、上記のように油脂の含有量が２０重量％以上でも問題の生じない代用乳組成物を得ることが可能となる。すなわち、ショ糖脂肪酸エステルおよびソルビタン脂肪酸エステルを併用することによって、代用乳組成物を水あるいは温水で溶解あるいは乳化分散させるとき、その特異な乳化作用によって脂肪球の径を小さくし、且つ均一なものにするという作用が得られ、これによって、油脂の分離などが生じにくくなって乳化安定性が向上し、しかも溶解あるいは乳化分散した際に泡立ちが少ないという優れた効果が得られる。従って、油脂の含有量が上記のように２０重量％以上で高カロリーであっても、代用乳組成物を水や温水に溶解または分散させて代用乳にしたときに、油脂などの分離がなくて安定性に優れ、しかも泡立ちが少ない代用乳組成物を得ることができる。 And the milk substitute composition of this invention contains sucrose fatty acid ester and sorbitan fatty acid ester as an essential component, It is characterized by the above-mentioned. In the present invention, by using both of these in combination, it is possible to obtain a milk substitute composition that does not cause a problem even when the fat content is 20% by weight or more as described above. That is, by using a sucrose fatty acid ester and a sorbitan fatty acid ester in combination, when the milk substitute composition is dissolved or emulsified with water or warm water, the fat globule diameter is reduced by the unique emulsifying action and is uniform. Thus, the separation of oils and fats is less likely to occur, the emulsion stability is improved, and the excellent effect of less foaming when dissolved or emulsified and dispersed is obtained. Therefore, even when the content of fats and oils is 20% by weight or more as described above and high in calories, there is no separation of fats and oils when the milk substitute composition is dissolved or dispersed in water or warm water to make milk substitutes. And a milk replacer composition having excellent stability and low foaming.
本発明の代用乳組成物におけるショ糖脂肪酸エステルおよびソルビタン脂肪酸エステルの合計含有量は、代用乳組成物の総重量中、０．５〜５．０重量％であるのが好ましい。また、本発明の代用乳組成物におけるショ糖脂肪酸エステルとソルビタン脂肪酸エステルの含有割合は、ショ糖脂肪酸エステル：ソルビタン脂肪酸エステル＝１：１．０〜２．０（重量比）であるのが好ましい。 The total content of the sucrose fatty acid ester and the sorbitan fatty acid ester in the milk substitute composition of the present invention is preferably 0.5 to 5.0% by weight in the total weight of the milk substitute composition. Moreover, it is preferable that the content rate of sucrose fatty acid ester and sorbitan fatty acid ester in the milk substitute composition of this invention is sucrose fatty acid ester: sorbitan fatty acid ester = 1: 1.0-2.0 (weight ratio). .
代用乳組成物におけるショ糖脂肪酸エステルおよびソルビタン脂肪酸エステルの合計含有量が上記した０．５重量％よりも少ないと、油脂含有量を２０重量％以上とした場合に、十分な乳化効果が発揮できにくくなって、代用乳組成物を水や温水で希釈して得られる代用乳中での脂肪球のサイズが大きくなり、不均一で、乳化安定性が不安定なものとなり易い。一方、ショ糖脂肪酸エステルおよびソルビタン脂肪酸エステルの合計含有量が上記した５．０重量％を超えると、コスト的に不利となる。また、ショ糖脂肪酸エステルおよびソルビタン脂肪酸エステルの含有比が上記した割合から外れて、ショ糖脂肪酸エステル１重量部に対するソルビタン脂肪酸エステルの量が１．０重量部よりも少なくなると、還元した時の液が起泡しやすくなり、２．０重量部よりも多くなると、やはり代用乳が不安定となり油脂が分離し易くなる。 When the total content of sucrose fatty acid ester and sorbitan fatty acid ester in the milk substitute composition is less than 0.5% by weight as described above, sufficient emulsification effect can be exhibited when the fat content is 20% by weight or more. It becomes difficult to increase the size of fat globules in the milk substitute obtained by diluting the milk substitute composition with water or warm water, which tends to be non-uniform and unstable in emulsion stability. On the other hand, when the total content of the sucrose fatty acid ester and the sorbitan fatty acid ester exceeds 5.0% by weight, it is disadvantageous in terms of cost. In addition, when the content ratio of sucrose fatty acid ester and sorbitan fatty acid ester deviates from the above ratio and the amount of sorbitan fatty acid ester is less than 1.0 part by weight with respect to 1 part by weight of sucrose fatty acid ester, the liquid when reduced When the amount exceeds 2.0 parts by weight, the milk replacer becomes unstable and the fats and oils are easily separated.
本発明の代用乳組成物において用いられるショ糖脂肪酸エステルは、ＨＬＢ値が３〜１０であることが好ましく、ＨＬＢ値が５〜１０であることがより好ましい。また、ショ糖脂肪酸エステルを構成する脂肪酸成分としては、炭素数１４〜２２程度の脂肪酸が好ましく、その中でも炭素数１６〜１８程度の脂肪酸がより好ましい。 The sucrose fatty acid ester used in the milk replacer composition of the present invention preferably has an HLB value of 3 to 10, and more preferably an HLB value of 5 to 10. Moreover, as a fatty-acid component which comprises sucrose fatty acid ester, a C14-C22 fatty acid is preferable, and a C16-C18 fatty acid is more preferable among these.
また、本発明の代用乳組成物は、上記した以外の他の成分として、代用乳組成物の重量に基づいて、必要に応じてグリセリン脂肪酸エステルやポリオキシエチレンソルビタン脂肪酸エステル等を乳化安定性及び泡立ち性の改善のために代用乳組成物の総重量中約０．１〜０．２重量％の割合で含有させることができる。その場合使用するグリセリン脂肪酸エステルとしては、蒸留モノグリセリドまたは未蒸留モノグリセリドが好ましく用いられ、例えば硬化パーム油モノグリセリド、硬化ナタネ油モノグリセリドなどを挙げることができ、それらは単独で使用してもまたは２種以上を併用してもよい。 In addition, the milk replacer composition of the present invention is emulsified with the emulsion stability of glycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester and the like as necessary, based on the weight of the milk replacer composition, as components other than those described above. In order to improve foamability, it can be contained at a ratio of about 0.1 to 0.2% by weight based on the total weight of the milk replacer composition. In that case, as the glycerin fatty acid ester to be used, distilled monoglyceride or undistilled monoglyceride is preferably used, and examples thereof include hardened palm oil monoglyceride, hardened rapeseed oil monoglyceride and the like. May be used in combination.
さらに、本発明の代用乳組成物は、上記したように必要に応じて、ビタミン、ミネラルなどの他の栄養成分、ショ糖脂肪酸エステルおよびソルビタン脂肪酸エステル以外の乳化剤を含有することができる。また、レシチンを添加して、乳化安定性、泡立ち性及び栄養価を改善せしめることもできる。レシチンを添加する場合の添加量は、代用乳組成物の総重量中０．５〜３．０重量％が好ましい。 Furthermore, the milk substitute composition of the present invention can contain other nutritional components such as vitamins and minerals, and emulsifiers other than sucrose fatty acid esters and sorbitan fatty acid esters as necessary, as described above. In addition, lecithin can be added to improve emulsification stability, foamability and nutritional value. The amount of lecithin added is preferably 0.5 to 3.0% by weight in the total weight of the milk replacer composition.
本発明の代用乳組成物の製造に当たっては、従来から採用されている既知の方法を任意に使用できるが、例えば、次の方法によって製造するのが好ましい。すなわち、ソルビタン脂肪酸エステル等の親油性乳化剤を油脂に溶解し、その油脂混合物を５０〜６０℃程度の温度で液状を保ち、またショ糖脂肪酸エステル等の親水性乳化剤および乳成分の水溶液を５０〜６０℃程度の温度で保ち、２つの溶液を混合・均質化し、スプレードライにより乾燥して粉末状の代用乳組成物を得る方法である。スプレードライは、ディスクタイプ、ノズルタイプのいずれでもよい。しかしながら、ソルビタン脂肪酸エステルを水に溶解させる方法も使用可能であり、またショ糖脂肪酸エステルを油脂に溶解させる方法も使用可能である。 In producing the milk substitute composition of the present invention, a known method that has been conventionally employed can be arbitrarily used. For example, it is preferably produced by the following method. That is, a lipophilic emulsifier such as sorbitan fatty acid ester is dissolved in fats and oils, and the mixture of fats and oils is kept in a liquid state at a temperature of about 50 to 60 ° C. This is a method of maintaining a temperature of about 60 ° C., mixing and homogenizing the two solutions, and drying by spray drying to obtain a powdered milk substitute composition. Spray drying may be either disk type or nozzle type. However, a method of dissolving sorbitan fatty acid ester in water can also be used, and a method of dissolving sucrose fatty acid ester in oil can also be used.
そして、上記した本発明の代用乳組成物に、必要に応じて、脱脂粉乳、ビタミン類、ミネラル類、抗生物質等を加えて最終製品とする。使用時は、水または温水、好ましくは温水に溶解または分散させることによって、子畜類などの幼動物に給与するための代用乳が調製される。温水を用いる場合は４０〜６０℃のものを用いるのが、代用乳組成物を円滑に溶解または分散させてダマの発生を防止でき、しかも熱による栄養成分の変性などが生じない点から好ましい。代用乳を調製する際の水または温水による希釈倍率は、代用乳組成物の組成などによって調整し得るが、約１重量倍以上の水又は温水を用いて代用乳組成物を希釈して代用乳を調製するのが好ましい。 And the skim milk powder, vitamins, minerals, antibiotics, etc. are added to the above-mentioned milk substitute composition of this invention as needed, and it is set as a final product. At the time of use, milk substitute for feeding to young animals such as pups is prepared by dissolving or dispersing in water or warm water, preferably warm water. When hot water is used, it is preferable to use one having a temperature of 40 to 60 ° C., because the milk substitute composition can be dissolved or dispersed smoothly to prevent the occurrence of lumps and no denaturation of nutritional components due to heat occurs. The dilution ratio with water or warm water when preparing the milk substitute can be adjusted by the composition of the milk substitute composition, etc., but the milk substitute composition is diluted with about 1 weight times or more of water or hot water. Is preferably prepared.
以下に本発明の実施例を示すが、本発明は以下の実施例によって限定されるものではない。 Examples of the present invention are shown below, but the present invention is not limited to the following examples.
［実施例１］
（１）下記に示す成分配合量（重量部）で子牛用の代用乳組成物配合を準備した。
[Example 1]
(1) A substitute milk composition blend for calves was prepared with the following component blend amounts (parts by weight).
脱脂粉乳１４５．５部、
乳化剤１．５部（ショ糖脂肪酸エステル：第一工業製薬（株）製「ＤＫ−エステル Ｆ−３０」（ＨＬＢ値３）０．５部＋ソルビタン糖脂肪酸エステル：第一工業製薬（株）製「ソルゲン５０Ｖ」１．０部）、
植物性油脂１５０部、
レシチン３．０部、
水３００部。
145.5 parts skim milk powder,
Emulsifier 1.5 parts (sucrose fatty acid ester: Daiichi Kogyo Seiyaku Co., Ltd. “DK-Ester F-30” (HLB value 3) 0.5 part + sorbitan sugar fatty acid ester: Daiichi Kogyo Seiyaku Co., Ltd. "Sorgen 50V" 1.0 part),
150 parts of vegetable oil and fat,
Lecithin 3.0 parts,
300 parts of water.
（２）上記の植物性油脂１５０重量部を６０℃に加熱して溶かし、これにレシチン３．０重量部および乳化剤（ショ糖脂肪酸エステル、ソルビタン糖脂肪酸エステル）１．５重量部を加えて、液状の油脂混合物を調製した。 (2) 150 parts by weight of the above vegetable fats and oils are heated to 60 ° C. to dissolve, and 3.0 parts by weight of lecithin and 1.5 parts by weight of an emulsifier (sucrose fatty acid ester, sorbitan sugar fatty acid ester) are added thereto, A liquid oil mixture was prepared.
（３）一方、上記の残りの成分の全量を均一に混合し、撹拌しながら上記（２）で調製した６０℃の液状の油脂混合物を添加後、６０℃で５分間、プロペラ攪拌により予備乳化してさらにホモジナイザー（一次圧：１０ＭＰａ、二次圧：５ＭＰａ）で均質化した。 (3) On the other hand, the whole amount of the above remaining components is uniformly mixed, and after adding the 60 ° C. liquid oil / fat mixture prepared in the above (2) while stirring, pre-emulsification by propeller stirring for 5 minutes at 60 ° C. Then, it was homogenized with a homogenizer (primary pressure: 10 MPa, secondary pressure: 5 MPa).
（４）上記（３）の水層−油層混合溶液をスプレードライヤーで乾燥し、油脂含有量が５０重量％である子牛用の粉末状代用乳組成物を製造した。 (4) The aqueous layer-oil layer mixed solution of (3) above was dried with a spray dryer to produce a powdered milk substitute composition for calves having an oil content of 50% by weight.
スプレードライする前の水層−油層混合溶液は、６０℃で一晩放置しても油脂やその他の成分の分離や沈降が生じず、安定状態を保っていた。泡立ちについては、その混合溶液をミキサーにて激しく攪拌したところ、径が０．５〜５ｍｍ程度の小さな泡が２０ｖｏｌ％程度生じ、問題となるほどの泡立ちは生じないことが確認された。 The aqueous layer-oil layer mixed solution before spray-drying was kept stable without separation of oils and fats and other components even when allowed to stand at 60 ° C. overnight. As for foaming, when the mixed solution was vigorously stirred with a mixer, small bubbles with a diameter of about 0.5 to 5 mm were produced at about 20 vol%, and it was confirmed that no problematic foaming was produced.
［実施例２］
（１）下記の成分配合量（重量部）で子牛用の代用乳組成物配合を準備した。
[Example 2]
(1) A substitute milk composition blend for calf was prepared with the following component blend amount (parts by weight).
脱脂粉乳１１５．５部、
乳化剤１．５部（ショ糖脂肪酸エステル：第一工業製薬（株）製「ＤＫ−エステル Ｆ−５０」０．５部＋ソルビタン糖脂肪酸エステル：第一工業製薬（株）製「ソルゲン５０Ｖ」１．０部）、
植物性油脂１８０部、
レシチン３．０部、
水３００部。
115.5 parts of skim milk powder,
Emulsifier 1.5 parts (sucrose fatty acid ester: "DK-Ester F-50" manufactured by Daiichi Kogyo Seiyaku Co., Ltd. 0.5 parts + sorbitan sugar fatty acid ester: "Sorgen 50V" manufactured by Daiichi Kogyo Seiyaku Co., Ltd. 1 .0 part),
180 parts of vegetable oil and fat,
Lecithin 3.0 parts,
300 parts of water.
（２）上記の植物性油脂１８０重量部を６０℃に加熱して溶かし、これにレシチン３．０重量部および乳化剤（ソルビタン糖脂肪酸エステル）１．０重量部を加えて、液状の油脂混合物を調製した。 (2) 180 parts by weight of the above vegetable oils and fats are heated to 60 ° C. to dissolve, and 3.0 parts by weight of lecithin and 1.0 parts by weight of an emulsifier (sorbitan sugar fatty acid ester) are added thereto to prepare a liquid oil and fat mixture. Prepared.
（３）一方、上記の残りの成分の全量を均一に混合し、撹拌しながら上記（２）で調製した６０℃の液状の油脂混合物を添加後、６０℃で５分間、プロペラ攪拌で予備乳化してさらにホモジナイザー（一次圧：１０ＭＰａ、二次圧：５ＭＰａ）で均質化した。 (3) On the other hand, after mixing the whole amount of the above-mentioned remaining components uniformly and adding the 60 ° C. liquid oil / fat mixture prepared in (2) above with stirring, pre-emulsification with propeller stirring for 5 minutes at 60 ° C. Then, it was homogenized with a homogenizer (primary pressure: 10 MPa, secondary pressure: 5 MPa).
（４）上記（３）の水層−油層混合溶液をスプレードライヤーで乾燥し、油脂含有量が６０重量％である子牛用の粉末状代用乳組成物を製造した。 (4) The aqueous layer-oil layer mixed solution of (3) was dried with a spray dryer to produce a powdered milk substitute composition for calves having an oil content of 60% by weight.
スプレードライする前の水層−油層混合溶液は、６０℃で一晩放置しても油脂やその他の成分の分離や沈降が生じず、安定状態を保っていた。泡立ちについては、その混合溶液をミキサーにて激しく攪拌したところ、径が０．５〜５ｍｍ程度の小さな泡が２０ｖｏｌ％程度生じ、問題となるほどの泡立ちは生じないことが確認された。 The aqueous layer-oil layer mixed solution before spray-drying was kept stable without separation of oils and fats and other components even when allowed to stand at 60 ° C. overnight. As for foaming, when the mixed solution was vigorously stirred with a mixer, small bubbles with a diameter of about 0.5 to 5 mm were produced at about 20 vol%, and it was confirmed that no problematic foaming was produced.
［実施例３］
（１）下記に示す成分配合量（重量部）で子牛用の代用乳組成物配合を準備した。
[Example 3]
(1) A substitute milk composition blend for calves was prepared with the following component blend amounts (parts by weight).
脱脂粉乳１７６．４部、
乳化剤１．２部（ショ糖脂肪酸エステル：第一工業製薬（株）製「ＤＫ−エステル Ｆ−５０」０．５部＋ソルビタン糖脂肪酸エステル：第一工業製薬（株）製「ソルゲン５０Ｖ」０．５部＋グリセリン脂肪酸エステル：花王製「Ｖ−９５」０．５部）、
植物性油脂１２０部、
レシチン２．４部、
水３００部。
176.4 parts skim milk powder,
1.2 parts of emulsifier (sucrose fatty acid ester: 0.5 part "DK-Ester F-50" manufactured by Daiichi Kogyo Seiyaku Co., Ltd. + sorbitan sugar fatty acid ester: "Sorgen 50V" 0 manufactured by Daiichi Kogyo Seiyaku Co., Ltd. .5 parts + glycerin fatty acid ester: 0.5 part of “V-95” manufactured by Kao)
120 parts of vegetable oil and fat,
2.4 parts of lecithin,
300 parts of water.
（２）上記の植物性油脂１２０重量部を６０℃に加熱して溶かし、これにレシチン３．０重量部および乳化剤（ソルビタン糖脂肪酸エステル、グリセリン脂肪酸エステル）１．０重量部を加えて、液状の油脂混合物を調製した。 (2) 120 parts by weight of the above vegetable oils and fats are dissolved by heating to 60 ° C., and 3.0 parts by weight of lecithin and 1.0 parts by weight of an emulsifier (sorbitan sugar fatty acid ester, glycerin fatty acid ester) are added thereto to form a liquid An oil / fat mixture was prepared.
（３）一方、上記の残りの成分の全量を均一に混合し、撹拌しながら上記（２）で調製した６０℃液状の油脂混合物を添加後、６０℃で５分間、ホモディスパー５０００ｒｐｍで予備乳化してさらにホモジナイザー（一次圧：１０ＭＰａ、二次圧：５ＭＰａ）で均質化した。 (3) On the other hand, the whole amount of the above remaining components is uniformly mixed, and after adding the 60 ° C. liquid oil / fat mixture prepared in (2) above with stirring, pre-emulsified at 60 ° C. for 5 minutes and at homodisper 5000 rpm. Then, it was homogenized with a homogenizer (primary pressure: 10 MPa, secondary pressure: 5 MPa).
（４）上記（３）の水層−油層混合溶液をスプレードライヤーで乾燥し、油脂含有量が４０重量％である子牛用の粉末状代用乳組成物を製造した。 (4) The aqueous layer-oil layer mixed solution of (3) was dried with a spray drier to produce a powdered milk substitute composition for calves having a fat content of 40% by weight.
スプレードライする前の水層−油層混合溶液は、６０℃で一晩放置しても油脂やその他の成分の分離や沈降が生じず、安定状態を保っていた。泡立ちについては、その混合溶液をミキサーにて激しく攪拌したところ、径が０．５〜５ｍｍ程度の小さな泡が２０ｖｏｌ％程度生じ、問題となるほどの泡立ちは生じないことが確認された。 The aqueous layer-oil layer mixed solution before spray-drying was kept stable without separation of oils and fats and other components even when allowed to stand at 60 ° C. overnight. As for foaming, when the mixed solution was vigorously stirred with a mixer, small bubbles with a diameter of about 0.5 to 5 mm were produced at about 20 vol%, and it was confirmed that no problematic foaming was produced.
［実施例４］
実施例１の組成物３００重量部に脱脂粉乳３００重量部、プレミックス（ビタミン類、ミネラル類、アミノ酸類、抗生物質の混合品）６重量部を加えて、粉体混合した。これに１０重量％乳化剤水溶液（第一工業製薬（株）製「ソルゲンＴＷ−８０Ｆ」）１５重量部を噴霧し、嵩比重を高めることにより、水への分散性を向上させた。
[Example 4]
300 parts by weight of skim milk powder and 6 parts by weight of a premix (mixed product of vitamins, minerals, amino acids and antibiotics) were added to 300 parts by weight of the composition of Example 1 and mixed with powder. This was sprayed with 15 parts by weight of an aqueous 10% by weight emulsifier solution (“Sorgen TW-80F” manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) to increase the bulk specific gravity, thereby improving the dispersibility in water.
これを湯水（６０℃）３０００重量部に投入したところ、ダマが発生せず、均一に分散した。 When this was added to 3000 parts by weight of hot water (60 ° C.), no lumps were generated and it was uniformly dispersed.
本発明の代用乳組成物は、子牛、子豚、子山羊、子馬など子畜類、子犬、子猫などのその他の幼動物に給与する代用乳用に適しており、そのうちでも子畜類により適しており、子牛用の代用乳組成物として特に適している。 The milk replacer composition of the present invention is suitable for milk replacer to be fed to larvae such as calves, piglets, goats, foals and other young animals such as puppies and kittens. And is particularly suitable as a milk substitute composition for calves.
Claims (1)
ショ糖脂肪酸エステルおよびソルビタン脂肪酸エステルを含有し、これらショ糖脂肪酸エステルとソルビタン脂肪酸エステルとの含有比率が、重量比でショ糖脂肪酸エステル：ソルビタン脂肪酸エステル＝１：１．０〜２．０であり、これらショ糖脂肪酸エステルとソルビタン脂肪酸エステルの合計含有量が代用乳組成物の総重量中０．５〜５．０重量％であり、
さらにレシチンを含有し、レシチンの含有量が代用乳組成物の総重量中０．５〜３．０重量％であり、かつ
油脂含有量が代用乳組成物の総重量中２０〜７０重量％である
ことを特徴とする代用乳組成物。 A milk replacer composition comprising a milk component and an oil and fat,
It contains sucrose fatty acid ester and sorbitan fatty acid ester, and the content ratio of these sucrose fatty acid ester and sorbitan fatty acid ester is sucrose fatty acid ester: sorbitan fatty acid ester = 1: 1.0 to 2.0 by weight ratio. The total content of these sucrose fatty acid ester and sorbitan fatty acid ester is 0.5 to 5.0% by weight in the total weight of the milk substitute composition,
Further containing lecithin, wherein the content of lecithin is 0.5 to 3.0% by weight in the total weight of the milk substitute composition; and
The milk replacer composition, wherein the fat content is 20 to 70% by weight in the total weight of the milk replacer composition.
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| JPS4941162A (en) * | 1972-08-30 | 1974-04-17 | ||
| JPH06153812A (en) * | 1992-11-19 | 1994-06-03 | Miyoshi Oil & Fat Co Ltd | Nutrient feeding agent for livestock |
| JP2003189799A (en) * | 2001-12-27 | 2003-07-08 | Meiji Shiryo Kk | Method for preparing milk substitute for domestic animal |
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| JPS4941162A (en) * | 1972-08-30 | 1974-04-17 | ||
| JPH06153812A (en) * | 1992-11-19 | 1994-06-03 | Miyoshi Oil & Fat Co Ltd | Nutrient feeding agent for livestock |
| JP2003189799A (en) * | 2001-12-27 | 2003-07-08 | Meiji Shiryo Kk | Method for preparing milk substitute for domestic animal |
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