JPH0751043B2 - Milk substitute milk composition - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a milk substitute milk composition, more particularly to a high nutritional value milk substitute milk composition, and more particularly to a high nutritional value milk egg allergy sensation. It relates to a milk replacer milk composition that is free of cropping.

The milk substitute milk composition of the present invention has a nutritional value equivalent to that of breast milk in the diet of infants, can be used as food for infants, and is not fed with infants, for example, mothers. It can be used as the sole food in the care of infants without babies. For this reason, the milk substitute milk composition of the present invention can contribute to reducing the burden of breast feeding even in the case of a mother raising an infant.

The milk substitute milk composition of the present invention can be used not only as infant formula, infant formula, premature infant formula, etc., but also as allergic milk used for treatment of various diseases, low sodium milk, low It can be used as phosphorous milk and various kinds of amino acid milk.

[Technical Background and Description of Prior Art]

When the diet is completely deficient in fat, the growth of the animal is stopped and characteristic dermatitis occurs, but when a fat containing any of linoleic acid, linolenic acid and arachidonic acid is given,
These fatty acids are treated with vitamin F,
Although referred to as essential fatty acids or essential fatty acids, these fatty acids have a unsaturated group in which the _{-CH = CH-CH 2 -CH =} CH- form of the molecular structure, has the effect of essential this structure physiological animal It is said that it seems. (Yoshito Sakurai, Comprehensive Food Encyclopedia (Third Edition), "Essential Fatty Acids")
, P. 749, Doshoin, 1975 In this specification, "essential fatty acid" means linoleic acid (C1
8 = 2), linolenic acid (C18 = 3), eicosatrienoic acid (C20 = 3), arachidonic acid (C20 = 4) and docosahexaenoic acid (C22 = 6). "Polyunsaturated essential fatty acid" means , Eicosatrienoic acid, arachidonic acid and docosahexaenoic acid.

In recent years, multifaceted studies have been conducted on breast milk in infant nutrition, and many findings have been obtained that suggest the superiority of breast milk. For example, the role of immunoglobulins (especially secretory IgA), lactoferrin, lysozyme or cellular components in the defense against infection [Welsh et al: Journal of Pediatric.
s) Vol. 94, p. 1 (1979)], Role of bile acid-activated lipase (BSSL) in digestion and absorption of fat [Konogi, N. et al., "Nutrition and Food", Vol. 32, p. 61 (1979)] , And also the role of eicosatrienic acid and arachidonic acid in relation to prostaglandin metabolism [Lami Kiehue et al.
Journal of Pedia Atrick Gastroenterology and Nutrition (Lammi-Keefe, e
t al: `` Journal of Pediatric Gastroenterology and N
Utrition) Volume 3, page 172 (1984) has received attention.

Although there have been various theories about the required amount of essential fatty acids in infants, it has recently been considered that the amount is equivalent to about 3% or more of the total energy intake. The FAO / WHO Joint Food Standards Committee, the American Academy of Pediatrics, or the Japanese Ministry of Health and Welfare have established standards for breastfeeding milk as a substitute for breast milk.In all of these standards, the content of essential fatty acids is 100 kcal of milk. Per linoleic acid is 0.3 g or more, that is, 2.7 cal% or more. On the other hand, the FAO / WHO Joint Expert Committee found that the essential fatty acid requirement of infants was sufficient for 1% of energy, considering the fatty acid pattern in infant serum and the appearance of early lesions of blood vessels in childhood. Is unable to do so and will require at least 3% energy ("The role of edible fats and oils in human nutrition" (Rome, 1977)). , About 1% energy
Since long-chain essential fatty acids are included and it is important to compare them to the amounts of certain essential amino acids, consideration of the amount of essential fatty acids should be considered in formulating milk substitute milk. I have pointed out.

The importance of such essential fatty acids in infant nutrition has already been recognized for more than 20 years and has been reflected in the composition of baby milk. That is, of the essential fatty acids, a certain amount of fats and oils containing linoleic acid or linolenic acid is added to the baby milk to approximate the fatty acid composition of the fat of the baby milk to that of the breast milk, and thereby the required amount of the essential fatty acids of the baby. Measures have been taken to satisfy. However, for polyunsaturated essential fatty acids, because a source of excellent quality was not obtained, and polyunsaturated essential fatty acids were considered to be synthesized from linoleic acid or linolenic acid in the body, There are no known baby formulas with enhanced polyunsaturated essential fatty acids. However, recently, since the function of biosynthesis of polyunsaturated essential fatty acids is relatively immature in infants, it has been considered necessary to supplement them as polyunsaturated essential fatty acids. There is.

On the other hand, when extracting lipids from egg yolk, a method of using ethanol as a solvent is known (Japanese Patent Publication No.
-568 publication). However, nothing is known about the antigenicity of the extracted yolk lipids.

From the above background, the present inventors have focused on egg yolk lipids as a source of polyunsaturated fatty acids to milk substitute milk, and have continued various studies, in which, the egg yolk itself and The egg yolk lipid fraction extracted with a hydrocarbon-based solvent is used for heterogeneous passive skin anaphylaxis (Passive Cu
teneous Anaphylaxy) reaction (PCA reaction) is positive,
It has been found that it is not suitable for incorporation into milk substitute milk for infants who are susceptible to allergic sensitization.

Furthermore, the present inventors have found that yolk lipids extracted from egg yolk with ethanol are different from the passive skin anaphylactic reaction (PC).
It was found that the egg antigenicity was negative in the (A reaction), and that the yolk lipid contained a large amount of polyunsaturated essential fatty acids.

The present invention has been completed based on these findings.

[Purpose of Invention and Summary of Invention]

An object of the present invention is to provide a milk replacer milk composition having a high nutritive value, and in particular, to provide a milk replacer milk composition containing polyunsaturated essential fatty acids without having an egg antigenicity. Especially.

Another object of the present invention is to provide a baby milk composition in which the lipid component is similar to that of breast milk and can be substituted for breast milk.

The present invention is a milk substitute milk, which is extracted from egg yolk with ethanol and used for heterologous passive skin anaphylaxis (Pa
egg yolk lipids that have no egg antigenicity in the ssive Cuteneous Anaphylaxy reaction and are rich in polyunsaturated essential fatty acids,
Or a purified egg yolk lipid, which does not have egg antigenicity in a heterologous cutaneous anaphylactic reaction, and which contains an egg yolk lipid rich in polyunsaturated essential fatty acids, in a milk substitute milk composition is there.

The yolk lipids in the milk replacer milk composition of the present invention are egg yolks contained and extracted with ethanol in an amount corresponding to containing at least 0.13 g of polyunsaturated essential fatty acid per 100 g of milk replacer milk composition. Lipids
It can be further purified.

The fat component in the milk replacer milk composition of the present invention can be similar to that of breast milk, thereby providing a nutritional value equal to or higher than that of breast milk.

[Specific Description of the Invention]

The egg yolk lipid or the purified egg yolk lipid in the milk substitute milk composition of the present invention is obtained as follows.

The yolk separated from the egg is dried by spray drying or another conventional method, ethanol is added to the obtained dried egg yolk, and if necessary, moderately heated and stirred. After a certain period of time, filtration is performed, and ethanol of the filtrate is distilled off to obtain egg yolk lipid.

Alternatively, the dried egg yolk may be packed in a column, and the solvent may be flown through the column to continuously extract the egg yolk lipid.

Blow steam into the egg yolk lipids thus obtained,
After precipitating the phospholipid, the egg yolk lipid can be purified by centrifugation, and acetone can be added to the egg yolk lipid to obtain the phospholipid as an acetone-insoluble portion. By these purifications, egg yolk lipids containing a large amount of polyunsaturated essential fatty acids can be obtained, and when this is added to a milk substitute milk composition, the amount of egg yolk lipids added depends on the content of polyunsaturated essential fatty acids. Can be adjusted.

The phospholipid content in egg yolk lipids having a high polyunsaturated essential fatty acid content obtained by such purification is 50 to 60% (by weight, the same applies hereinafter) in the latter case using acetone. By the way it is over 90%. These fractions were based on phospholipid content 1.5-2.0 times and, respectively, compared to untreated egg yolk lipids.
It means that it has been concentrated and purified 2.5 to 3.5 times.

The egg yolk lipid thus produced does not show egg antigenicity in the heterologous passive skin anaphylactic reaction and contains a large amount of polyunsaturated essential fatty acids.

The egg yolk lipids thus obtained are incorporated into a milk replacer milk composition, thereby obtaining the milk replacer milk composition of the present invention. The milk replacer milk composition containing the egg yolk lipid may be any as long as it can be used as a substitute for breast milk. An example of the method for preparing a milk substitute milk composition rich in polyunsaturated essential fatty acid which does not show egg antigenicity in the heterologous passive skin anaphylactic reaction of the present invention is as follows.

(1) Formulation: A predetermined amount of egg yolk lipid and a fat-soluble vitamin are dissolved in a predetermined amount of fat mixture to prepare a purified adjusted fat.

In the whey protein solution partially desalted by the ion exchange membrane electrodialysis device, skim milk powder, whole milk powder, purified lactose, soluble polysaccharides, some water-soluble vitamins and other trace components are mixed and dissolved, The purified adjusted fat prepared above is mixed with this and homogenized to obtain a milk preparation.

(2) Spray drying: After sterilizing and concentrating this milk preparation under predetermined conditions,
Spray-drying to obtain a dry powder of the intermediate product.

(3) Mixing and filling: This intermediate product is mixed with a predetermined amount of a part of vitamins that have been pre-dispersed with purified lactose, sieved and then filled into a container, and the air in the container is replaced with nitrogen gas. To obtain a packaged product of the milk substitute milk composition.

The packaged product of the milk substitute milk composition thus prepared is dissolved in water or hot water at a concentration of 13 to 15% to prepare a milk, which is then administered to an infant.

Milk prepared in this manner has a polyunsaturated essential fatty acid content of at least 0 in 100 g of fatty acids contained therein.
It is 4 g and exceeds the minimum value of the polyunsaturated essential fatty acid content in the fatty acid of the milk lipid of the milk.

Next, the present invention will be described in more detail with reference to test examples.

Test Example 1 In this test, the amount of polyunsaturated essential fatty acid extracted from egg yolk was compared depending on the type of solvent.

(1) Preparation of sample To 1 kg of commercially available egg yolk powder, 1.5 of the following solvent was added,
After gently stirring at 60 ° C for about 1 hour to extract the egg yolk lipids, filter and wash the residue with the same solvent 0.5, combine the filtrate and the washing solution, and concentrate under reduced pressure at 3 mmHg to remove the yolk. An extract was obtained.

The solvents used to prepare the samples were:

Ethanol, acetone, n-pentane, (hereinafter sometimes referred to as pentane) n-hexane, (hereinafter sometimes referred to as hexane) n-heptane, (hereinafter sometimes referred to as heptane) n-octane, (Hereinafter, it may be described as octane.) (2) Test method The fatty acid composition of the egg yolk extract of the sample was analyzed by the usual method of gas chromatography, and the weight percentage of each fatty acid to the total fatty acid was calculated.

(3) Test Results Table 1 shows the extraction temperature, the amount of essential fatty acid extracted, and the amount of polyunsaturated essential fatty acid extracted by each solvent.

The unit in Table 1 is (g / 100g fatty acid).

According to Table 1, the content of polyunsaturated essential fatty acid in the extracted fatty acid is highest when ethanol is used as a solvent and lowest when acetone is used as a solvent, and n-pentane and n-hexane are used. , N-heptane and n-octane hydrocarbon solvents were used, there was almost no difference between them in the middle.

Test Example 2 In this test, the presence or absence of egg antigens depending on the type of solvent of the egg yolk extract was confirmed by heterogeneous passive skin anaphylactic reaction (PCA reaction) using guinea pigs.

(1) Preparation of sample (1-1) Preparation of egg yolk extract An egg yolk extract was prepared in the same manner as in Test Example 1.

(1-2) Preparation of test solution for heterologous passive skin anaphylactic reaction 5 parts by weight of physiological saline was added to 1 part by weight of egg yolk extract, an ultrasonic oscillator (manufactured by Kubota) was used, and a frequency of 9 kHz and 180 watts were used. This solution was sonicated for 3 minutes at the output of. After that, the solution is 1 at 3000 rpm.
After centrifuging for 0 minutes, the upper lipid was removed by a pipette. An equal amount of 0.3% Evans blue saline solution was added to this aqueous layer and mixed well to prepare a heterogeneous passive skin anaphylactic reaction test solution.

(2) Test method (heterologous passive skin anaphylactic reaction test) 0.1 ml of anti-egg antibody previously diluted 5, 10, 20 and 100 times was injected into the dorsal skin of 5 guinea pigs, and 4 hours later, the above-mentioned heterogeneous 5 ml of the passive cutaneous anaphylactic reaction test solution was injected into the limb vein of the guinea pig. Thirty minutes later, the guinea pig was killed by decapitation, the skin was incised along the midline of the abdomen, the skin was peeled off, and the diameter of the locus ceruleus caused by the antigen-antibody reaction on the inner surface of the skin was measured. A locus with a diameter of 5 mm was defined as positive for anaphylactic skin anaphylactic reaction (PCA reaction).

(3) Test results The test results are shown in Table 2.

According to Table 2, the egg yolk extracts of the hydrocarbon solvents pentane, hexane, heptane and octane were all positive for the heterologous cutaneous anaphylactic reaction (PCA reaction) to the anti-egg antibody diluted 100 times. Although it showed strong antigenicity, the egg yolk extract with ethanol and acetone was negative in the heterologous passive skin anaphylactic reaction (PCA reaction) and was found to contain no egg antigen.

Combining the results of Test Example 2 and the results of Test Example 1 described above, the egg yolk lipid of the egg yolk extract extracted with ethanol contains egg antigens despite containing a large amount of polyunsaturated essential fatty acids. I found that it did not include it.

Test Example 3 In this test, the amount of egg yolk lipid extracted with ethanol added to the milk substitute milk composition was examined.

This study was conducted by Hazer et al., Who conducted a detailed study of the essential fatty acid composition of breast milk [American Journal of Clinical Nutrition, 37th Edition].
Vol. 612 (1983)] as a reference, and the amount of egg yolk lipid to be added to the milk substitute milk composition was calculated from the analysis value of the fatty acid composition of the egg yolk lipid obtained in Test Example 1.

The analysis values of essential fatty acids in breast milk by Harser et al. Are as shown in Table 3, and the fat content of the breast milk and the milk substitute milk composition at the time of feeding is 3.5 g per 100 ml (fat per 100 ml of normal milk substitute milk). Assuming that the content is equal to or close to this value), the amount of egg yolk lipid (A) required to satisfy the minimum value and the maximum value of the total amount of polyunsaturated essential fatty acids in breast milk is calculated by the following formula (1). The results are shown in Table 4.

Note) PUFA: Essential polyunsaturated fatty acid.

 *: Number of g per 100 g of fatty acid.

Minimum value of polyunsaturated essential fatty acid content of breast milk shown in Table 3 (0.49g / 100g fatty acid, calculated on the basis of 100g of milk solids)
Equivalent to 0.13 g) and its maximum value (2.23 g / 100 g fatty acid, equivalent to 0.6 g per 100 g of milk solids) to add milk yolk lipid composition per 100 g of milk substitute milk composition (powder) The amount is 13% of the milk preparation concentration of this milk composition.
Then, it becomes 2.5 to 21.5g. At this time, the content of polyunsaturated essential fatty acid per 100 g of the milk composition can be 0.13 g by proper selection of egg yolk lipids used.

Test Example 4 In this test, the amount of the prepared egg yolk lipid added to the milk substitute milk composition was examined.

Since most of the polyunsaturated essential fatty acids of egg yolk lipids are bound to phospholipids, by preparing egg yolk lipids with a high phospholipid content, the amount of egg yolk lipids added to the milk substitute milk composition can be adjusted. It can be reduced. Taiyo Kagaku Co., Ltd., "Eggs-The Chemistry and Processing Technology-", 331-334
A typical purified egg yolk lipid, which is a purified egg yolk lipid fraction obtained by the method described in page (1985), its essential fatty acid composition is as shown in Table 5. Compared with, the polyunsaturated essential fatty acid content is high. The amount of these purified egg yolk lipids added to the milk substitute milk composition is calculated by the formula (1) of Test Example 3.

Since the polyunsaturated essential fatty acid contents of these purified egg yolk lipids are 9.0% and 12.6%, the minimum value of the polyunsaturated essential fatty acid content of breast milk (0.49 g / 100 g fatty acid, per 100 g of milk solids content) Equivalent to 0.13g) to meet the May be added to 100 ml of the milk preparation. Converting these values into 100 g of the milk substitute milk composition gives 1.5 g and 1.1 g, respectively. This milk substitute milk composition 10 at this time
The content of polyunsaturated essential fatty acid per 0 g is 0.13 g
Is.

These purified yolk lipids prepared from egg yolk lipids that do not contain egg antigen do not contain egg antigen.

Hereinafter, the present invention will be described in more detail with reference to Examples and Examples.

Reference Example Egg yolk powder (trade name: egg yolk powder, product of Taiyo Kagaku Co., Ltd.) 80 kg, ethanol 120 was added, and the mixture was stirred at 55 ° C.,
After extracting the egg yolk lipids, filter and filter the residue with pharmacopoeia ethanol.
40 was added and washed. Combine the washing solution with the filtrate, and add 3 mmHg.
27 kg of egg yolk lipid having a polyunsaturated essential fatty acid content of 4% was obtained by concentrating and drying under reduced pressure.

After heating 5 kg of the obtained egg yolk lipid to 50 ° C., 200 g of steam corresponding to the water content is blown thereinto to hydrate the phospholipid. After centrifugation at 2,500 rpm for 5 minutes, 2.3 kg of purified egg yolk lipid having a polyunsaturated essential fatty acid content of 8% and a phospholipid content of 60% was obtained. Acetone 40 was added to 10 kg of the egg yolk lipid obtained, and the mixture was heated and stirred at 40 ° C. to sufficiently dissolve the soluble egg yolk lipid, filtered using a filter paper, and the residue was washed with 5 of acetone. At a reduced pressure of 10 mmHg,
Acetone was distilled off from the residue, and the purified egg yolk lipid 2.8K had a polyunsaturated essential fatty acid content of 11% and a phospholipid content of 95%.
got g.

Example 1 Egg yolk lipid containing 4% of polyunsaturated essential fatty acid obtained in Reference Example
5.0 kg, soybean oil 5.4 kg, corn oil 2.5 kg, palm oil
A mixture of 6.0 kg, coconut oil 3.7 kg and soybean lecithin 0.4 kg, and a predetermined amount of vitamin A, vitamin D and vitamin E
23 kg of adjusted fat obtained by adding and dissolving, 28 kg of partially desalted whey powder, 28 kg of lactose, 13.5 kg of whole milk powder, 5 kg of skim milk
g, soluble polysaccharide powder 3Kg, and a solution obtained by dissolving predetermined amounts of vitamins, minerals and other trace components in water
After adding to 500 kg and dissolving, homogenized and emulsified to obtain 523 kg of modified milk. Next, this modified milk is sterilized by heating at 130 ° C for 2 seconds, concentrated, and then spray dried to obtain an intermediate powder product.
Obtained 99.5 Kg. To this intermediate powdered product, 0.5 kg of a lactose-dispersed product of some vitamins was added and uniformly mixed to obtain 100 kg of a milk substitute milk composition (milk powder for parenting).

This milk replacer milk composition is a nutritionally almost complete food product, and can be sufficiently used as a infant formula as the sole source of nutrition for newborn infants.

The composition of components per 100 g of this milk substitute milk composition and the composition of components per 100 ml of 13% milk preparation of this milk substitute milk composition are as shown below, and 0.
It contained 20 g of polyunsaturated essential fatty acids.

Example 2 Egg yolk lipid containing 4% of polyunsaturated essential fatty acid obtained in Reference Example
To a mixture of 6.0 kg, soybean oil 4.5 kg, lard 7.0 kg, coconut oil 2.1 kg and soybean lecithin 0.4 kg, a predetermined amount of vitamin A,
20 kg of adjusted fat obtained by adding and dissolving vitamin D and vitamin E to a predetermined amount of whole milk, skim milk, partially desalted whey, soluble polysaccharide, water-soluble vitamins, minerals and other trace ingredients The solution was added to 500 g of the solution containing the same, dissolved, homogenized and emulsified to obtain 520 kg of modified milk.

Thereafter, in the same manner as in Example 1, 100 kg of a milk substitute milk composition (prepared infant formula) was obtained.

The composition of ingredients per 100 g of this milk substitute milk composition and the composition of ingredients per 100 ml of 14% milk preparation of this milk substitute milk composition are as shown below,
It contained g of polyunsaturated essential fatty acid.

Example 3 Purified egg yolk lipid polyunsaturated essential fatty acid content (8%) 1.6 kg, corn oil 7.5 kg, coconut oil 4.5 kg, obtained in Reference Example
Vitamin A, Vitamin D and Vitamin E were added in predetermined amounts to 19 kg of adjusted fat composed of 5.0 kg of palm oil and 0.4 kg of soybean lecithin and dissolved, and this was dissolved in prescribed amounts of whole milk, skim milk,
519 kg of modified milk was obtained by adding to 500 kg of a solution containing partially desalted whey, soluble polysaccharides, water-soluble vitamins, minerals and other trace components, dissolving, homogenizing and emulsifying.

Thereafter, in the same manner as in Example 1, 100 kg of a milk substitute milk composition (formulated milk powder for infants) was obtained.

The composition of components per 100 g of this milk substitute milk composition and the composition of components per 100 ml of 13% preparation of this milk substitute milk composition are as shown below, and 0.
It contained 13 g of polyunsaturated essential fatty acids.

Example 4 To 20 kg of commercially available casein, 180 kg of water was added and well dispersed, and then a 2N sodium hydroxide aqueous solution was added thereto to obtain
The pH was adjusted to 7.0 and casein was completely dissolved to prepare an approximately 10% casein aqueous solution. Add this casein solution to 85
After sterilizing at ℃ for 15 minutes, it was cooled to 50 ℃. Lactobacillus helveticus cells were lysed with this aqueous casein solution using a Dyno-Mill KDL-type cell crusher (manufactured by Willy Bachnfen Engineering Works, Switzerland). Then, the intracellular enzyme was eluted and freeze-dried to obtain a powdered cell disrupted product (20,000 activity units / g), pancreatin (80,000 activity units / manufactured by Amano Pharmaceutical Co., Ltd.).
g) and 10,000 active units per gram of protein,
This was kept at 50 ° C. for 24 hours to decompose casein. Then heat it to 80 ° C for 15 minutes to inactivate the enzyme,
A casein decomposition solution 190 was obtained.

4 Kg of Hyflo Supercell (manufactured by Tokyo Diatomaceous Co., Ltd.) was added to this decomposed solution as a filter aid, suction filtered, and the filtrate was concentrated by a conventional method, followed by spray drying to obtain 18.4 Kg of powdered casein decomposed product having no antigenicity Obtained. This casein degradation product 18 Kg and tapioca starch 11.5 Kg, a predetermined amount of water-soluble vitamins,
It was dissolved in 200 Kg of a solution containing minerals and other trace components. To this, a predetermined amount of vitamin A, vitamin D and vitamin E was added to a mixture of the purified egg yolk lipid polyunsaturated essential fatty acid content obtained in Reference Example: 11%) 2.4 kg, coconut oil 10.0 kg and safflower oil 5.6 kg. 18 kg of adjusted fat obtained by dissolution was added, homogenized and emulsified to obtain 48 kg of an intermediate powder product in the same manner as in Example 1.

To 48 Kg of this intermediate powder product, 47 Kg of soluble polysaccharide powder, 5 Kg of granulated sugar and some vitamins and other trace ingredients were added and mixed evenly to obtain 100 Kg of milk substitute milk composition especially suitable for infants with food allergies. Got

The component composition per 100 g of this milk substitute milk composition and the component composition per 100 ml of a 15% milk preparation of this milk substitute milk composition are as shown below, and 0.26 g of polyvalent non-polyphenols per 100 g of the product was used. It contained saturated essential fatty acids.

[Effects of the Invention] (1) Eicosatrienoic acid, which is important in infant nutrition,
Polyunsaturated essential fatty acids such as arachidonic acid and docosahexaenoic acid can be fed to infants at levels comparable to breast milk.

(2) The polyunsaturated essential fatty acid can be supplied to an infant without inducing egg allergy in the infant, although egg is one of the major factors of food allergy.

Claims (3)

[Claims] 1. A milk substitute milk which is an egg yolk lipid extracted from an egg yolk with ethanol or a purified egg yolk lipid, which does not exhibit egg antigenicity in a heterogeneous passive skin anaphylactic reaction, and is a polyunsaturated essential fatty acid. A milk substitute milk composition characterized by containing rich egg yolk lipids. 2. The egg yolk lipid is contained in an amount corresponding to an amount containing at least 0.13 g of polyunsaturated essential fatty acid per 100 g of the milk substitute milk composition, wherein the egg yolk lipid is contained. A milk substitute milk composition according to claim 1. 3. The milk substitute milk composition according to claim 1 or 2, wherein the purified egg yolk lipid is obtained by purifying egg yolk lipid extracted from egg yolk with ethanol. object.