JPH03251143A - Production of cow's milk fat globule membrane - Google Patents
Production of cow's milk fat globule membraneInfo
- Publication number
- JPH03251143A JPH03251143A JP4785590A JP4785590A JPH03251143A JP H03251143 A JPH03251143 A JP H03251143A JP 4785590 A JP4785590 A JP 4785590A JP 4785590 A JP4785590 A JP 4785590A JP H03251143 A JPH03251143 A JP H03251143A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- fat globule
- milk fat
- buttermilk
- cow
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000012528 membrane Substances 0.000 title claims abstract description 39
- 108010071421 milk fat globule Proteins 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 235000020247 cow milk Nutrition 0.000 title abstract 8
- 235000015155 buttermilk Nutrition 0.000 claims abstract description 25
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 22
- 239000006071 cream Substances 0.000 claims abstract description 12
- 239000000126 substance Substances 0.000 claims abstract description 11
- 239000007787 solid Substances 0.000 claims abstract description 8
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 5
- 235000014121 butter Nutrition 0.000 claims abstract description 5
- 239000006227 byproduct Substances 0.000 claims abstract description 5
- 235000021119 whey protein Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 235000013336 milk Nutrition 0.000 claims description 16
- 239000008267 milk Substances 0.000 claims description 16
- 210000004080 milk Anatomy 0.000 claims description 16
- 239000012141 concentrate Substances 0.000 claims description 13
- 239000005018 casein Substances 0.000 claims description 12
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 12
- 235000021240 caseins Nutrition 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 150000003904 phospholipids Chemical class 0.000 claims description 8
- 235000018102 proteins Nutrition 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 6
- 229910052791 calcium Inorganic materials 0.000 claims description 6
- 239000011575 calcium Substances 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 4
- -1 alkali metal salt Chemical class 0.000 claims description 4
- 150000007524 organic acids Chemical class 0.000 claims description 3
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 2
- 235000008504 concentrate Nutrition 0.000 claims 2
- 150000007522 mineralic acids Chemical class 0.000 claims 2
- 229910052783 alkali metal Inorganic materials 0.000 claims 1
- 230000003311 flocculating effect Effects 0.000 claims 1
- 230000003472 neutralizing effect Effects 0.000 claims 1
- 230000001376 precipitating effect Effects 0.000 claims 1
- 235000019197 fats Nutrition 0.000 abstract description 12
- 230000001804 emulsifying effect Effects 0.000 abstract description 6
- 238000001556 precipitation Methods 0.000 abstract description 4
- 150000003384 small molecules Chemical class 0.000 abstract description 3
- 230000001747 exhibiting effect Effects 0.000 abstract description 2
- 238000005194 fractionation Methods 0.000 abstract 2
- 239000000843 powder Substances 0.000 description 12
- 239000003925 fat Substances 0.000 description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 239000000243 solution Substances 0.000 description 10
- 239000004310 lactic acid Substances 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 230000009965 odorless effect Effects 0.000 description 5
- 230000009967 tasteless effect Effects 0.000 description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 4
- 239000008101 lactose Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000021243 milk fat Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- 239000002537 cosmetic Substances 0.000 description 2
- 239000012065 filter cake Substances 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 206010040880 Skin irritation Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- LUVOJBWJNHWVNG-UHFFFAOYSA-N [Na].[Na].[Na].OC(=O)CC(O)(C(O)=O)CC(O)=O Chemical compound [Na].[Na].[Na].OC(=O)CC(O)(C(O)=O)CC(O)=O LUVOJBWJNHWVNG-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 210000000601 blood cell Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 231100000433 cytotoxic Toxicity 0.000 description 1
- 230000001472 cytotoxic effect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003084 food emulsifier Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000009830 intercalation Methods 0.000 description 1
- 230000002687 intercalation Effects 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 229940057995 liquid paraffin Drugs 0.000 description 1
- 150000002646 long chain fatty acid esters Chemical class 0.000 description 1
- 210000004962 mammalian cell Anatomy 0.000 description 1
- 210000005075 mammary gland Anatomy 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 231100001083 no cytotoxicity Toxicity 0.000 description 1
- 238000002264 polyacrylamide gel electrophoresis Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108020001775 protein parts Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001172 regenerating effect Effects 0.000 description 1
- 230000036556 skin irritation Effects 0.000 description 1
- 231100000475 skin irritation Toxicity 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- SOBHUZYZLFQYFK-UHFFFAOYSA-K trisodium;hydroxy-[[phosphonatomethyl(phosphonomethyl)amino]methyl]phosphinate Chemical compound [Na+].[Na+].[Na+].OP(O)(=O)CN(CP(O)([O-])=O)CP([O-])([O-])=O SOBHUZYZLFQYFK-UHFFFAOYSA-K 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は水に難溶ないし不溶で有機溶媒に可溶な脂溶性
物質、並びに水及び有機溶媒のいずれにも溶は難いが物
質の分配係数が水と比べて有機溶媒側に傾いている物質
（以下これらを「脂溶性物質等」と総称する）に対し、
優れた乳化活性を示す牛乳脂肪球皮膜の工業的な製造法
に関する。Detailed Description of the Invention (Industrial Application Field) The present invention is applicable to the distribution of fat-soluble substances that are sparingly soluble or insoluble in water and soluble in organic solvents, and substances that are sparingly soluble in water and organic solvents. For substances whose coefficients lean toward organic solvents compared to water (hereinafter collectively referred to as "fat-soluble substances, etc."),
This invention relates to an industrial method for producing milk fat globule membranes exhibiting excellent emulsifying activity.
（従来の技術・発明が解決しようとする課題）牛乳脂肪
球皮膜は主として脂質と蛋白質で構成される天然の優れ
た界面活性剤である。すなわち脂質の部分が乳脂肪と、
蛋白質の部分が水と高い親和性を示し、液状の中性脂肪
ないし液状の脂溶性化合物と一緒に水中でホモジナイズ
すると容易に安定な脂肪球を再生する性質がある。この
牛乳脂肪球皮膜は、バター製造のさい大量に副生ずるが
、その特性に相応しい活用法はこれまでほとんど開発さ
れず、従って経済的な製造法は確立されていなかった。(Prior Art/Problems to be Solved by the Invention) Milk fat globule membrane is an excellent natural surfactant mainly composed of lipids and proteins. In other words, the lipid part is milk fat,
The protein part has a high affinity for water, and it has the property of easily regenerating stable fat globules when homogenized in water with liquid neutral fat or liquid fat-soluble compounds. This milk fat globule film is produced in large quantities as a by-product during butter production, but until now very few methods have been developed to utilize it in a manner appropriate to its properties, and therefore no economical production method has been established.
従来の牛乳脂肪球皮膜の実験室的調製法は、下記のよう
に著しく経済性に欠ける方法であった。Conventional laboratory preparation methods for milk fat globule coatings are extremely uneconomical as described below.
まず牛乳クリームから乳糖及びカゼインなどの牛乳由来
挟雑物を除去するため、牛乳クリームを水で数回洗浄し
、この様にして得られた洗浄クリームをチャーニングし
て脂肪球を破壊し、浮上する乳脂肪を除去して水層に含
まれる脂肪球皮膜を集めていた。従って、牛乳クリーム
をクリーム・セパレーターにかけて洗浄するさい、１回
の洗浄操作ごとに必ず２〜５％はどが洗浄水に移行し損
失となる。クリーム中に挟雑する乳成分を９５％以上除
去するためには、通常２〜３回の洗浄が必要なので掃去
は時として１５％にも達する。First, in order to remove milk-derived impurities such as lactose and casein from milk cream, the milk cream is washed several times with water, and the washed cream thus obtained is churned to destroy fat globules and float to the surface. The milk fat contained in the milk was removed and the fat globule membrane contained in the aqueous layer was collected. Therefore, when milk cream is washed through a cream separator, 2 to 5% of the milk is always transferred to the washing water for each washing operation, resulting in a loss. In order to remove 95% or more of the milk components that are trapped in the cream, washing is usually required two or three times, so cleaning can sometimes reach as much as 15%.
（課題を解決するための手段）
本発明者らは、牛乳クリームからバターを調製するさい
に副生ずるバターミルクを限外濾過処理或いは等電沈澱
することによって含まれる牛乳脂肪球皮膜を濃縮する方
法を開発した。牛乳クリームは牛乳中の脂肪球を濃縮し
たものであり脂肪球を懸濁させている媒質は元の牛乳と
同じ組成を持っている。また、クリームから乳脂肪を除
去したバターミルクについても、牛乳脂肪球皮膜が浮遊
する媒質は元の牛乳と同じ組成を維持している。従って
、多量の牛乳脂肪球皮膜を含んでいるバターミルクは、
原料としては好適である。(Means for Solving the Problems) The present inventors have developed a method for concentrating the milk fat globule film contained in buttermilk, which is produced as a by-product when preparing butter from milk cream, by ultrafiltration treatment or isoelectric precipitation. developed. Milk cream is a concentrate of fat globules in milk, and the medium in which the fat globules are suspended has the same composition as the original milk. Furthermore, even in buttermilk obtained by removing milk fat from cream, the medium in which milk fat globule membranes float maintains the same composition as the original milk. Therefore, buttermilk, which contains a large amount of milk fat globule membrane,
It is suitable as a raw material.
このバターミルクを分画分子量２万の限外濾過膜で処理
し、バターミルク中で５０−５５％を占める低分子化合
物をほぼ完全に除去すると、全固形物中に牛乳脂肪球皮
膜が占める割合を飛躍的に高めることができる。また、
限外濾過のさい分画分子量１０万の限外濾過膜を使用す
ると、牛乳低分子化合物のみならず、乳清蛋白も除去で
きるので、全固形分に占める牛乳脂肪球皮膜の割合をさ
らに高めることがてきる。When this buttermilk is treated with an ultrafiltration membrane with a molecular weight cutoff of 20,000 to almost completely remove low-molecular compounds that account for 50-55% of the buttermilk, the ratio of milk fat globule membrane to the total solids is can be dramatically increased. Also,
If an ultrafiltration membrane with a molecular weight cutoff of 100,000 is used during ultrafiltration, not only milk low-molecular-weight compounds but also whey protein can be removed, so the proportion of milk fat globule membrane in the total solid content can be further increased. It's coming.
本方法の利点として、バターミルクを限外ｒ過処理する
ことにより、バターミルクに随伴していた牛乳臭を完全
に除去できることが挙げられる。An advantage of this method is that the milk odor accompanying the buttermilk can be completely removed by ultra-supertreatment of the buttermilk.
牛乳にその独特の風味および匂いを与えている物質は種
々知られているが、いずれも低分子化合物である。従っ
てこの処理によりほとんどこれらの低分子が除去され、
無味・無臭の牛乳脂肪球皮膜が高度に濃縮された粉末を
得ることができる。Various substances are known that give milk its unique flavor and odor, but all of them are low molecular weight compounds. Therefore, most of these low molecules are removed by this treatment,
A powder with a highly concentrated tasteless and odorless milk fat globule film can be obtained.
別法としてバターミルクに乳酸、クエン酸などの有機酸
を加え、カゼインの等電点であるｐＨ４，６以下で牛乳
脂肪球皮膜をカゼインと一緒に沈澱させる方法がある。Another method is to add an organic acid such as lactic acid or citric acid to buttermilk and precipitate the milk fat globule film together with casein at a pH below 4.6, which is the isoelectric point of casein.
この方法は牛乳脂肪球皮膜とカゼインがほぼ１：３に混
合した粉末を与え、バターミルクと比べ牛乳脂肪球皮膜
の含量を２．５倍まで高めることができる。This method provides a powder in which milk fat globule membrane and casein are mixed at a ratio of approximately 1:3, and the content of milk fat globule membrane can be increased up to 2.5 times compared to buttermilk.
バターミルクから純粋な牛乳脂肪球皮膜を調製するため
には次の方法を用いる。上記の３方法によって得られた
牛乳脂肪球皮膜濃縮物にｐ、Ｈ５，Ｏ−７，８の条件下
でカルシウムとキレートする化合物、例えばエチレンジ
アミン４酢酸、クエン酸のナトリウム塩を加え、カルシ
ウムの介在により会合している巨大なカゼイン・ミセル
を解離させる。次にこの液を分画分子量１０万以上の限
外濾過膜で数回処理すると、純粋な牛乳脂肪球皮膜を得
ることができる。このようにして得られる牛乳脂肪球皮
膜の濃縮率は、バターミルクを基準とすると、１０倍以
上である。The following method is used to prepare pure milk fat globule membranes from buttermilk. A compound that chelates with calcium, such as ethylenediaminetetraacetic acid and sodium salt of citric acid, is added to the milk fat globule membrane concentrate obtained by the above three methods under p, H5, O-7,8 conditions, and calcium intercalation is performed. The large casein micelles that are associated with each other are dissociated. Next, by treating this liquid several times with an ultrafiltration membrane having a molecular weight cut off of 100,000 or more, a pure milk fat globule membrane can be obtained. The concentration ratio of the milk fat globule film thus obtained is 10 times or more compared to buttermilk.
これら４方法で調製された牛乳脂肪球皮膜は、混在する
乳蛋白の質・量および牛乳脂肪球皮膜の含量が少しずつ
異なり、使用場面によって使い分けることができる。The milk fat globule membranes prepared by these four methods differ slightly in the quality and quantity of mixed milk protein and the content of the milk fat globule membrane, and can be used depending on the usage situation.
このようにして得られた牛乳脂肪球皮膜が示す最大の特
徴は、■高い安全性および■優れた乳化特性である。The most important features of the milk fat globule membrane thus obtained are: 1) high safety and 2) excellent emulsifying properties.
従来の長鎖脂肪酸エステル系乳化剤及び界面活性剤は程
度の差こそあれすべて細胞毒である。これらは大量摂取
により消化管粘膜の脱落、剥離で下痢を起こしたり、さ
らに皮膚に付着した場合には、発赤・湿疹など皮膚の炎
症を起こしたりすることも周知である。しかし牛乳脂肪
球皮膜は安全性に何の不安もないことが特徴である。哺
乳動物の新生仔は、出生直後から一定の期間母親の乳汁
を飲んで成長するが、脂肪球皮膜で被覆された脂肪をエ
ネルギー源として多量に摂取して成長する事実には変わ
りない。また、牛乳脂肪球皮膜は、表層が乳腺細胞膜由
来であることからも類推できるように、哺乳動物の培養
細胞、血球および消化管粘膜細胞などと多量に接触させ
ても、まったく細胞毒性を示さない。Conventional long-chain fatty acid ester emulsifiers and surfactants are all cytotoxic to varying degrees. It is well known that when ingested in large quantities, these can cause diarrhea due to the sloughing and peeling of the gastrointestinal mucosa, and when they adhere to the skin, they can cause skin irritation such as redness and eczema. However, the milk fat globule film is characterized by having no concerns about safety. Newborn mammals grow by drinking their mother's milk for a certain period of time immediately after birth, but this does not change the fact that they grow by ingesting large amounts of fat, which is covered with a fat globule membrane, as an energy source. Furthermore, as can be inferred from the fact that the surface layer of milk fat globule membranes is derived from mammary gland cell membranes, milk fat globule membranes exhibit no cytotoxicity at all even when brought into contact with large amounts of cultured mammalian cells, blood cells, and gastrointestinal mucosal cells. .
もう一つの特徴はその優れた乳化特性である。Another feature is its excellent emulsifying properties.
わが国で食品用として認可されている乳化剤は、安全性
への配慮からモノグリセライド、ソルビタン・脂肪酸エ
ステル、蔗糖脂肪酸エステル、プロピレングリコール脂
肪酸エステルおよびレシチンなど数品目にすぎない。こ
れらの乳化剤は比較的親油性で、油脂中に水を懸濁させ
る目的には適しているが、逆に油脂を水中に懸濁させる
目的には必ずしも適当でない。従って、牛乳脂肪球皮膜
が高度に疎水性の脂溶性物質、例えば流動パラフィンな
どを水中で安定に懸濁できる点は、これまでの食品用乳
化剤には欠けていた著しい特徴である。Due to safety considerations, only a few emulsifiers are approved for food use in Japan, including monoglycerides, sorbitan/fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, and lecithin. These emulsifiers are relatively lipophilic and are suitable for suspending water in fats and oils, but are not necessarily suitable for suspending fats and oils in water. Therefore, the ability of the milk fat globule film to stably suspend highly hydrophobic fat-soluble substances such as liquid paraffin in water is a remarkable feature that has been lacking in conventional food emulsifiers.
安全性が高くしかも優れた乳化特性を持った牛乳脂肪球
皮膜の経済的な製法開発は、医薬品業界、薬粧業界、食
品業界などにとって非常に有用であるといえる。The development of an economical manufacturing method for milk fat globule coatings that are highly safe and have excellent emulsifying properties can be said to be extremely useful for the pharmaceutical, cosmetic, and food industries.
以下実施例を示す。Examples are shown below.
（実施例１．）
新鮮なバターミルク１００リツトルを分画分子量２万の
限外濾過Ｍ（ダイセル社製）を装着した濾過機で、圧力
５ ｋｇ／ｃｗ２で限外濾過し、約２０リツトルまで濃
縮した。この濃縮液に水８０リットルを加えて再び同一
条件で限外濾過して、液量を１７５まで濃縮した。さら
に１回濃縮液に最初の容量になるまで水を加えて、同一
条件下で限外濾過による濃縮を繰り返した。この濃縮液
における蛋白含量は約１７％である。濃縮液を通常の条
件下で噴霧乾燥し、無味・無臭の白色粉末４．３ｋｇが
得られた。本粉末の分析値は次の通りである。(Example 1.) 100 liters of fresh buttermilk was ultrafiltered at a pressure of 5 kg/cw2 using a filter equipped with an ultrafiltration M (manufactured by Daicel Corporation) with a molecular weight cutoff of 20,000 until it became about 20 liters. Concentrated. 80 liters of water was added to this concentrated solution and it was again ultrafiltered under the same conditions to concentrate the solution to a volume of 175 liters. Water was added to the concentrated solution once more to reach the initial volume, and the concentration by ultrafiltration was repeated under the same conditions. The protein content in this concentrate is approximately 17%. The concentrate was spray-dried under normal conditions to obtain 4.3 kg of a tasteless and odorless white powder. The analytical values of this powder are as follows.
蛋白質８５％、乳糖２．０％、水分２．７％、灰分０．
３％、リン脂質４．２％
（実施例２．）
新鮮なバターミルク１００リツトルに乳酸を加えてｐＨ
５，６に修正した後、分画分子量１０万の限外濾過膜（
ダイセル社製）を装着した濾過機で、圧力５ｋｇ７ｃｍ
２で限外濾過し、約２０リツトルまで濃縮した。85% protein, 2.0% lactose, 2.7% moisture, 0.
3%, phospholipids 4.2% (Example 2.) Add lactic acid to 100 liters of fresh buttermilk to adjust the pH.
5 and 6, an ultrafiltration membrane with a molecular weight cutoff of 100,000 (
A filter equipped with Daicel) with a pressure of 5 kg and 7 cm.
2 and concentrated to about 20 liters.
この濃縮液に水８０リットルを加えた後、乳酸を加えて
ｐＨ５，５に修正してから再び同一条件で限外濾過して
、液量を１７５まで濃縮した。さらにもう１回最初の容
量になるまで水で希釈してから、同一条件下で限外濾過
による濃縮操作を繰り返した。After adding 80 liters of water to this concentrated solution, lactic acid was added to correct the pH to 5.5, and the solution was again ultrafiltered under the same conditions to concentrate the solution to a volume of 175. After one more dilution with water to the initial volume, the concentration operation by ultrafiltration was repeated under the same conditions.
最終濃縮液における蛋白含量は約１４％である。濃縮液
を通常の条件下で噴霧乾燥し、無味・無臭の白色粉末３
．２ ｋｇが得られた０本粉末の分析値は次の通りであ
る。The protein content in the final concentrate is approximately 14%. Spray dry the concentrate under normal conditions to produce a tasteless and odorless white powder 3
．． The analysis values of the 0 powder from which 2 kg were obtained are as follows.
蛋白質８９％、乳糖１．５％、水分４．１％、灰分０．
２％、リン脂質６．３％。89% protein, 1.5% lactose, 4.1% moisture, 0.
2%, phospholipids 6.3%.
（実施例３．）
新鮮なバターミルク１００リツトルに１０％乳酸水溶液
を加え、ｐＨを４．６に低下させた。室温に１０分間放
置した後、生成したカゼイン・カードのカティングを行
い、さらに４５分間放置してカゼイン凝集塊を沈降させ
た。次に全体をフィルタープレスにかけて凝集塊を集め
、フィルターケーキは乳酸を加えてｐＨ４，６に修正し
た水で充分に洗浄した。フィルターケーキを取り出し、
水１５リットルに懸濁してから５％苛性ソーダを加えて
ｐＨ６，５に調整し、カードを溶解した。得られた溶液
は小型の噴霧乾燥機にかけ、牛乳脂肪球皮膜とカゼイン
を主要成分とする粉末を得た。加熱条件は、入口温度１
８０℃、出口温度８０℃であった。この操作によって得
られた無味・無臭の白色粉末の重量は３．０Ａ９であっ
た０本粉末の分析値は次の通りである。Example 3. A 10% aqueous lactic acid solution was added to 100 liters of fresh buttermilk to lower the pH to 4.6. After standing at room temperature for 10 minutes, the resulting casein curd was cut, and the casein curd was left standing for an additional 45 minutes to allow casein aggregates to settle. Next, the whole was put on a filter press to collect aggregates, and the filter cake was thoroughly washed with water whose pH was adjusted to 4.6 by adding lactic acid. Take out the filter cake and
After suspending in 15 liters of water, 5% caustic soda was added to adjust the pH to 6.5 to dissolve the curd. The obtained solution was applied to a small spray dryer to obtain a powder whose main components were milk fat globule membrane and casein. Heating conditions are inlet temperature 1
The outlet temperature was 80°C. The weight of the tasteless and odorless white powder obtained by this operation was 3.0A9.The analytical values of the zero powder were as follows.
蛋白質８５％、乳糖１．８％、水分７．１％、灰分０．
６％、リン脂質７．３％。85% protein, 1.8% lactose, 7.1% moisture, 0.
6%, phospholipids 7.3%.
（実施例４．）
実施例１の方法によって得られた粉末４ｋｇをクエン酸
０．１％とクエン酸３ソーダ０．４％を含有する２０リ
ツトルの水に溶解し、分画分子量３０万の限外濾過膜を
装着した濾過機で、圧力５ ｋｇ７ｃｍ２で限外濾過し
、容量が約１７４になるまで濃縮した。濃縮液に再びク
エン酸：クエン酸３ソーダ（１：４）の割合で含有する
０、５％クエン酸溶液１５リツトルを加え、１回目と同
一条件下で限外濾過した。３回目は濃縮液に水１５リッ
トルを加え、１回目と同一条件下で限外濾過した。約５
リツトルの濃縮液を凍結乾燥し、無味・無臭の白色粉末
が０．９１４．得られた。本粉末のポリアクリルアミド
ゲル電気泳動は、乳清蛋白のバンドを認めず、カゼイン
のバンドは痕跡程度に認められるだけであり、牛乳脂肪
球皮膜を構成する糖蛋白の強いバンドを認めた。(Example 4.) 4 kg of the powder obtained by the method of Example 1 was dissolved in 20 liters of water containing 0.1% citric acid and 0.4% trisodium citric acid, and a molecular weight cutoff of 300,000 was obtained. The mixture was ultrafiltered at a pressure of 5 kg and 7 cm2 using a filter equipped with an ultrafiltration membrane, and concentrated to a volume of about 174. To the concentrated solution, 15 liters of a 0.5% citric acid solution containing citric acid:trisodium citric acid (1:4) was added again, and ultrafiltration was performed under the same conditions as the first time. For the third time, 15 liters of water was added to the concentrate and ultrafiltration was performed under the same conditions as the first time. Approximately 5
A liter of concentrated liquid is freeze-dried to produce a tasteless and odorless white powder of 0.914. Obtained. Polyacrylamide gel electrophoresis of this powder revealed no whey protein band, only a trace of casein band, and a strong glycoprotein band constituting the milk fat globule membrane.
分析値は次の通りである。The analytical values are as follows.
蛋白質４５％、中性脂肪２８％、リン脂質２０％、水分
４．３％。45% protein, 28% neutral fat, 20% phospholipid, 4.3% water.
（発明の効果）
以上説明したように、バターミルクを限外濾過し、また
は等電沈澱させるという本発明により牛乳脂肪球皮膜を
効率的に得ることができるようになった。本発明は、安
全性が高く優れた乳化特性を持つ牛乳脂肪球皮膜の経済
的な製法であり、医薬品業界、薬粧業界、食品業界など
にとって非常に有用であるといえる。(Effects of the Invention) As explained above, milk fat globule membranes can now be efficiently obtained by the present invention, which involves ultrafiltration or isoelectric precipitation of buttermilk. The present invention is an economical method for producing milk fat globule coatings that are highly safe and have excellent emulsifying properties, and can be said to be very useful for the pharmaceutical industry, cosmetic industry, food industry, etc.
Claims (1)
ターミルクを限外ろ過し又は等電沈澱させて牛乳脂肪球
皮膜を製造する方法。 ２、バターミルクを分画分子量２万〜１０万の限外ろ過
膜で処理し、バターミルク中の低分子物質を除去して全
固形物中の蛋白質およびリン脂質含量をそれぞれ少なく
とも７５％以上および１．５％以上に濃縮することを特
徴とする請求項１に記載の製造法。 ３、バターミルクに無機ないし有機酸を加えてｐＨ３．
０−４．６に修正し、凝集するカードを集め、ｐＨ４．
６の水で洗浄した後、カードを再び水に懸濁してｐＨ６
．０−８．５に中和し、得られた溶液を粉末化すること
を特徴とする請求項１に記載の製造法。 ４、次の各工程からなることを特徴とする牛乳脂肪球皮
膜の製造法。 （ａ）バターミルクを分画分子量２万〜１０万の限外ろ
過膜で処理し、バターミルク中の低分子物質を除去して
全固形物中の蛋白質およびリン脂質含量をそれぞれ少な
くとも７５％以上および１．５％以上に濃縮した牛乳脂
肪球皮膜濃縮物を製造する工程 （ｂ）得られた牛乳脂肪球皮膜濃縮物の溶液にカルシウ
ムと錯化合物を形成する化合物を加える工程 （ｃ）ｐＨ５．０−８．０で分画分子量３０万の限外ろ
過膜で処理してカゼインおよび乳清蛋白を除去し、全固
形物中のリン脂質含量を５％以上に濃縮する工程 ５、次の各工程からなることを特徴とする牛乳脂肪球皮
膜の製造法。 （ａ）バターミルクに無機ないし有機酸を加えてｐＨ３
．０−４．６に修正し、凝集するカードを集める工程 （ｂ）集めたカードをｐＨ４．６の水で洗浄する工程（
ｃ）カードを再び水に懸濁してｐＨ６．０−８．５に中
和する工程 （ｄ）得られた溶液にカルシウムと錯化合物を形成する
化合物を加える工程 （ｅ）ｐＨ５．０−８．０で分画分子量３０万の限外ろ
過膜で処理してカゼインおよび乳清蛋白を除去し、全固
形物中のリン脂質含量を５％以上に濃縮する工程 ６、カルシウムと錯化合物を形成する化合物としてエチ
レンジアミン４酢酸、クエン酸などのアルカリ金属塩を
用いる請求項４または５に記載の製造法。[Claims] 1. A method for producing a milk fat globule film by ultrafiltrating or isoelectrically precipitating buttermilk, which is a by-product when butter is extracted from milk cream. 2. Treat the buttermilk with an ultrafiltration membrane with a molecular weight cutoff of 20,000 to 100,000 to remove low-molecular substances in the buttermilk and reduce the protein and phospholipid content in the total solids to at least 75% or more, respectively. The manufacturing method according to claim 1, characterized in that the concentration is 1.5% or more. 3. Add inorganic or organic acid to buttermilk to pH 3.
0-4.6, collect the flocculating curds, and adjust the pH to 4.6.
After washing with water at pH 6, the curd was resuspended in water to pH 6.
．． The manufacturing method according to claim 1, characterized in that the solution is neutralized to a concentration of 0 to 8.5 and the resulting solution is pulverized. 4. A method for producing a milk fat globule film, which is characterized by comprising the following steps. (a) Process buttermilk with an ultrafiltration membrane with a molecular weight cutoff of 20,000 to 100,000 to remove low-molecular substances in buttermilk and reduce the protein and phospholipid content in the total solids to at least 75% or more, respectively. and a step of producing a milk fat globule membrane concentrate concentrated to 1.5% or more (b) a step of adding a compound that forms a complex compound with calcium to a solution of the obtained milk fat globule membrane concentrate (c) a step of adding a compound that forms a complex compound with calcium at a pH of 5. 0-8.0 with an ultrafiltration membrane with a molecular weight cutoff of 300,000 to remove casein and whey protein and concentrate the phospholipid content in the total solids to 5% or more, step 5, each of the following 1. A method for producing a milk fat globule film comprising the steps of: (a) Add inorganic or organic acid to buttermilk to pH 3
．． Step (b) of washing the collected cards with water of pH 4.6 (
c) Neutralizing the curd by resuspending it in water to pH 6.0-8.5 (d) Adding a compound that forms a complex with calcium to the resulting solution (e) pH 5.0-8. Step 6: Treat with an ultrafiltration membrane with a molecular weight cut-off of 300,000 to remove casein and whey protein and concentrate the phospholipid content in the total solids to 5% or more. Step 6: Form a complex compound with calcium. 6. The manufacturing method according to claim 4, wherein an alkali metal salt such as ethylenediaminetetraacetic acid or citric acid is used as the compound.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4785590A JPH03251143A (en) | 1990-02-28 | 1990-02-28 | Production of cow's milk fat globule membrane |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4785590A JPH03251143A (en) | 1990-02-28 | 1990-02-28 | Production of cow's milk fat globule membrane |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03251143A true JPH03251143A (en) | 1991-11-08 |
Family
ID=12786986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4785590A Pending JPH03251143A (en) | 1990-02-28 | 1990-02-28 | Production of cow's milk fat globule membrane |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03251143A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04346750A (en) * | 1991-05-21 | 1992-12-02 | Shimizu Kagaku Kk | Method for emulsifying raw material in production of processed food |
| US5298246A (en) * | 1991-01-09 | 1994-03-29 | Kanegafuchi Kagaku Kogyo Kabushiki Kaisha | Stable pharmaceutical composition and method for its production |
| EP0696427A1 (en) * | 1994-08-10 | 1996-02-14 | Kyodo Milk Industry Corporation Limited | Method for producing milk fraction having high emulsifying strength and product using the fraction |
| WO2002034062A1 (en) * | 2000-10-27 | 2002-05-02 | Nv Marc Boone | Method for obtaining products enriched in phospho- and sphingolipids |
| JP2009225766A (en) * | 2008-03-25 | 2009-10-08 | Morinaga Milk Ind Co Ltd | Edible cream |
| US9055752B2 (en) | 2008-11-06 | 2015-06-16 | Intercontinental Great Brands Llc | Shelf-stable concentrated dairy liquids and methods of forming thereof |
| CN105410572A (en) * | 2015-12-25 | 2016-03-23 | 哈尔滨工业大学 | Functional beverage being rich in milk fat globule membrane component and preparation method thereof |
| CN105454442A (en) * | 2015-12-18 | 2016-04-06 | 光明乳业股份有限公司 | UHT single cream and preparation method |
| JP2017201914A (en) * | 2016-05-10 | 2017-11-16 | 花王株式会社 | Ice cream |
| JP2017212961A (en) * | 2016-06-02 | 2017-12-07 | 花王株式会社 | Jelly-like solid food |
| JP2018038360A (en) * | 2016-09-09 | 2018-03-15 | 株式会社明治 | Milk concentrate and method for producing the same |
| JP2018038361A (en) * | 2016-09-09 | 2018-03-15 | 株式会社明治 | Milk concentrate and method for producing the same |
| JP2018050510A (en) * | 2016-09-28 | 2018-04-05 | 雪印メグミルク株式会社 | Powder containing phospholipid derived from milk and method for producing the same |
| US11490629B2 (en) | 2010-09-08 | 2022-11-08 | Koninklijke Douwe Egberts B.V. | High solids concentrated dairy liquids |
-
1990
- 1990-02-28 JP JP4785590A patent/JPH03251143A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5298246A (en) * | 1991-01-09 | 1994-03-29 | Kanegafuchi Kagaku Kogyo Kabushiki Kaisha | Stable pharmaceutical composition and method for its production |
| JPH04346750A (en) * | 1991-05-21 | 1992-12-02 | Shimizu Kagaku Kk | Method for emulsifying raw material in production of processed food |
| EP0696427A1 (en) * | 1994-08-10 | 1996-02-14 | Kyodo Milk Industry Corporation Limited | Method for producing milk fraction having high emulsifying strength and product using the fraction |
| WO2002034062A1 (en) * | 2000-10-27 | 2002-05-02 | Nv Marc Boone | Method for obtaining products enriched in phospho- and sphingolipids |
| JP2009225766A (en) * | 2008-03-25 | 2009-10-08 | Morinaga Milk Ind Co Ltd | Edible cream |
| US9055752B2 (en) | 2008-11-06 | 2015-06-16 | Intercontinental Great Brands Llc | Shelf-stable concentrated dairy liquids and methods of forming thereof |
| US11490629B2 (en) | 2010-09-08 | 2022-11-08 | Koninklijke Douwe Egberts B.V. | High solids concentrated dairy liquids |
| CN105454442B (en) * | 2015-12-18 | 2020-11-03 | 光明乳业股份有限公司 | UHT (ultra high temperature) cream and preparation method thereof |
| CN105454442A (en) * | 2015-12-18 | 2016-04-06 | 光明乳业股份有限公司 | UHT single cream and preparation method |
| CN105410572A (en) * | 2015-12-25 | 2016-03-23 | 哈尔滨工业大学 | Functional beverage being rich in milk fat globule membrane component and preparation method thereof |
| JP2017201914A (en) * | 2016-05-10 | 2017-11-16 | 花王株式会社 | Ice cream |
| JP2017212961A (en) * | 2016-06-02 | 2017-12-07 | 花王株式会社 | Jelly-like solid food |
| JP2018038360A (en) * | 2016-09-09 | 2018-03-15 | 株式会社明治 | Milk concentrate and method for producing the same |
| JP2018038361A (en) * | 2016-09-09 | 2018-03-15 | 株式会社明治 | Milk concentrate and method for producing the same |
| JP2018050510A (en) * | 2016-09-28 | 2018-04-05 | 雪印メグミルク株式会社 | Powder containing phospholipid derived from milk and method for producing the same |
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