JPS6132943B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a novel process for the production of food products and in particular to whey obtained from ungulate colostrum and milk. The method of the invention involves injecting substances, such as specific antigens, into the udder of ungulates before parturition to increase the food factors in the whey to economical levels, and Whey containing the novel food is obtained from milk and milk, and is extracted by passing it through a sterilizing filter without denaturing the molecules contained therein. Antigens in the udder using various antigen-like substances such as pollen, bacteria, viruses, molds, allergens, blood of sick animals, and sperm.
It can promote solid-state reactions. However, such substances such as antigens are not limited to the above-mentioned substances. Furthermore, in particular, the food products of the present invention are characterized by active ingredients having a molecular weight of 1200 or less. In the present invention, substances such as specific antigens selected from the group consisting of pollen, bacteria, viruses, molds, allergens, blood of sick animals, sperm, and toxins are added to the food product before delivery. The udder of the hoofed animal is injected, the secretion is collected from the udder of the ungulate treated in this way, the whey is extracted from the secretion, and the whey is filtered through a filter having a pore size of about 0.2 microns. Provided is a method for producing a food product, characterized in that it produces purified whey containing food elements having a molecular weight of the order of 1200 or less. In one method of carrying out the invention, a substance such as an antigen is injected into the udder of an ungulate in a rigorous manner two or three times every other week during the last month of pregnancy. This injection can be done by injecting the substance into the side of the breast using a sterile syringe and hypodermic needle;
It can be introduced through the milk duct using a sterile syringe with a blunt plastic needle inserted into the cistern through the mouth of the nipple. During parturition, ungulates express milk twice a day during colostrum production, which is collected in a container, cooled, the fat suspended, and then defatted. The defatted colostrum is then cooled and stored, and the suspended solids are separated. The milk obtained after the colostrum is collected, and the fat content is removed from the milk by a centrifugal method such as a milk fat separator. The skimmed milk obtained is divided into the most useful 5 or 10
Pour into a gallon can, cool, and remove the curdled milk solids (milk
curd solids). The longer the milk is allowed to cool, the better these solids will settle. Typical cooling periods can be 6 days or more. The cooled skimmed milk can be stored until a suitably sized batch is collected, usually about 50 to 100 gallons. Then, remove the defatted colostrum from the cooling device,
Warm slowly to room temperature. A clear liquid is then sucked up from this colostrum and introduced into the first cooling tank.
The remaining slurry is introduced into the second tank. The skimmed milk from the batch is then removed from the refrigerator and slowly warmed to room temperature (usually overnight). The clear liquid is sucked up and added to the clear liquid in the first cooling bath containing the clear liquid obtained from the colostrum. The remaining skimmed milk slurry is then added to the slurry obtained from the colostrum in the second tank. After that, the temperature of the slurry in the second tank obtained from the colostrum was adjusted to approximately 39.4°C to 43.3°C.
Increase it to (103〓~110〓). It has been found that this temperature is the most suitable temperature for the coagulation of the curdled solids of milk by acid. Hydrochloric acid (37% USP) diluted 1/10 with distilled water
, while stirring the slurry that was made earlier.
Add slowly to the tank. The acidity of the resulting batch is monitored and sufficient acid is added to bring the contents to the desired acidity, ie, about 4.55 PH. The curds (solids) of the milk are removed using conventional filtration methods, leaving only the whey. The whey thus separated from the slurry is then transferred to a first cooling tank containing a mixture of the colostrum and the clear portion previously sucked from the milk. Preservatives such as phenols, parabens, etc. are then added to the cooled whey in the first cooling tank. Of course, the amount of such preservative used is less than the maximum permissible amount. The whey thus produced is further processed through an ultrafiltration device. Ultrafiltration devices with filtration media having pores of 0.2 microns and smaller have been successfully used. Ultrafiltration has been used in industry to concentrate the proteins and lactose in whey, ie by discarding the filtrate. The method of the present invention differs from that previously used in industry in that it is the opposite. We use ultrafiltration to separate proteins, globulins, macromolecules and impurities from the permeated whey. Note that a portion of this whey consists of the desired specialty food element having a molecular weight of 1200, and the remainder contains other elements contained in milk and colostrum as obtained from cows. Therefore, in the method of the present invention, (transmitted)
Use the filtrate and discard the concentrate or residue. Thereby, the (permeated) filtrate containing the desired food elements of which the novel product of the invention is a constituent is further processed and bottled tightly for direct consumption or to produce a product in powder form. It is freeze-dried for Ideally, the product should not be concentrated using heat that substantially exceeds the average body temperature of the ungulate, and the product should not be allowed to reach pasteurization temperatures. In addition to the special food elements in the colostrum and milk of ungulates treated with the method described above, the novel product of the present invention also contains several elements normally found in colostrum and milk, and the Some are suitable for growth, and all of these elements are beneficial to animals. At present, no food product identical to the novel food of the present invention is known, but its value has been demonstrated through extensive and robust testing at the Lobund Institute of the University of Notre Dame, USA. A preliminary report on these studies was presented at the 18th Annual Meeting held July 10-13, 1980 at the Whitehall Hotel in Hyuston, Texas, USA.
It was held at a symposium titled ``Gnotobiology What the 80's: Technical and Application'' presented by Gnotobiotics. The symposium was hosted by the University of Texas System Cancer Center MD Anderson Hospital and Tumor Institute Texas Medical Center in Hyuston, Texas, USA, and the program includes the following excerpt: : Anticarious effect on the whey of colostrum obtained from cows treated antepartum with Streptococcus myutonsbateria by intramammary injection, Maurice Wagner, University of Notre Dame, Notre Dame, Indiana; USA (Anticaries
Effect on Colostrum Whey from Cow
Treated Prepartumwiith a S
treptococcuus mutonnsBacteria via
Intramammary Infusion.Morriss Wagner.
However, it has been determined that "special unknown food element" as used in the present invention means a food element having a molecular weight of 1200 or less. In order to achieve the desired economic levels of this unknown food element in the colostrum and milk of ungulates, it is necessary to inject substances such as antigens into the udder of ungulates prior to parturition. Such antigen-like substances may be (for example) pollen, bacteria,
It can be viruses, allergens, sick animal blood, sperm and toxins. The presence and amount of unknown food elements in the food of the present invention was determined by the University of Wisconsin, Madison, Wisconsin, USA.
Established by using mouse protection studies at the WWWARF conference. The measurement method, ie, the "mouse unit", is also a method established by WARF. A mouse unit is a system in which mice are challenged with a lethal dose of a substance, such as an antigen, that is injected into the udder of the donor ungulate before birth and protected for a specified period of time to produce a specific batch. This is the minimum amount of whey food product according to the invention obtained from the above batch that is required to do so. The accepted definition of a mouse unit is from Chemistry &
It is described on page 24 of the book entitled Physiology of the Vitamins. The inventors have determined that if the mouth unit is 1 c.c. of the food of the invention: (A) 1 c.c. of the food of the invention reduced to powder by freeze-drying constitutes the mouth unit: and ( B) It has been established that 1 c.c. of the food of the invention with all molecules excluding those with a molecular weight above 1200 constitutes a mouse unit. More generally, the present invention involves injecting a substance such as a specific antigen into the udder of an ungulate before parturition, collecting colostrum and milk after parturition, and extracting whey from the collection. and filtering the whey preferably through a filter with pores smaller than 0.2 micron. This final filtrate contains the desired unknown food elements together with all the elements in the whey processed from the colostrum and milk as obtained from the treated ungulates. In addition to the previously unknown food elements and improved economic standards obtained by injecting the udder of ungulates with substances such as specific antigens before parturition, the novel food products of the present invention can be obtained from ungulates. B-lysine, Conglutinin, interferon, Lactoferrin, lactoperoxidase, B lymphocytes, T lymphocytes, which are contained in colostrum and milk, and can be extracted together with desired unknown special food elements. Contains other beneficial elements such as globules, lysozyme, macrophages, polypeptides, properdin and sulfocyanate. Another satisfactory method of processing colostrum and milk to extract from it whey having special food elements is to keep the whey under cooling until the desired batch is collected and then to The milk is passed through a filter that passes only food elements of the desired class of molecular weights at approximately the temperature of the udder's udder. Again, experiments have shown that filters with pores smaller than 0.2 microns are satisfactory. In this way, the food value of such elements is maintained and at the same time impurities that may be present in milk and colostrum are removed. In both of the above methods, the antigen-like substance is contained in a solution of 10 c.c. per ungulate teat;
A total of 750 million of the substance can be contained per cc. This has been found to be most effective when the antigen-like substance consists of bacteria or viruses, but when the antigen-like substance consists of the blood of a diseased animal, only 5 c.c. Inject into each nipple. From the foregoing, it is clear that both methods of the present invention produce novel and useful food products containing special food elements with molecular weights below 1200, which food elements are This was enhanced by injecting substances such as special antigens into the breasts of women before delivery. Furthermore, the food products of the invention contain all food elements present in the colostrum and milk of ungulates and which pass through a 0.2 micron filter, such as B
Contains lysine, conglutinin, interferon, lactoferrin, lactoperoxidase, B lymphocytes, lysozyme, macrophages, polypeptides, properdin and sulfocyanates. Additionally, the method of extracting whey from colostrum and milk as described herein removes the impurities normally contained therein. Next, an example of the specific effects of the novel whey food obtained according to the production method of the present invention will be shown. Rats fed whey obtained from females treated antepartum with Streptococcus myutons according to the method of the invention had significantly less dental caries than rats treated with paraben water or regular whey. The results are shown in Table 1 below.

[Table] Next, whey produced by the method of the present invention using bacteria of the genus Pseudomonas as a substance such as an antigen is useful for protecting mice from the bacteria of the genus Pseudomonas. This is clearer from the following test. Table 2 shows the survival rate of mice treated with specified amounts of whey produced by the method of the invention and control whey when the mice were challenged with a lethal dose of Pseudomonas bacteria.

[Table] The effects of the whey produced according to the present invention were obtained up to 60 days after calf birth. In addition, the following tests were conducted on whey produced by the method of the present invention using bacteria of the genus Salmonella as an antigen-like substance. First, all mice were challenged with a lethal dose of Salmonella bacteria. The mice were then treated with the whey according to the invention and the control whey in the amounts shown in Table 3 below. The obtained results are also listed in Table 3.

[Table] As a result, it can be seen that in this example, 0.75 ml of whey is a mouse unit from the tested batches. When using Salmonella and Pseudomonas bacteria, the mouse unit will be 0.5-1.2 ml.

Claims (1)

[Scope of Claims] 1. In producing whey food: Substances such as special antigens selected from the group consisting of pollen, bacteria, viruses, molds, allergens, blood of sick animals, sperm, and toxins are added before delivery. The udder was injected into the udder of an ungulate, the secreted fluid was collected from the udder of the ungulate treated in this way, the whey was extracted from the secreted fluid, and the whey had a pore size of about 0.2 microns. 1. A method for producing a whey food product, which comprises passing the whey through a filter having the following properties to produce purified whey containing food elements having a molecular weight of about 1200 or less. 2. The manufacturing method according to claim 1, wherein the secreted fluid comprises colostrum and milk. 3 Separate fat from the colostrum and milk obtained from the breast, then cool the colostrum and milk to precipitate the curdled milk solids contained therein, and slowly boil the cooled colostrum and milk. The clear whey is sucked up from the warmed colostrum and milk, and the residual slurry of the colostrum and milk is heated to approximately 39.4℃~
The remaining slurry is heated to a temperature of 43.8°C (103〓 to 110〓), and the remaining slurry is mixed with dilute acid to obtain a pH that causes coagulation of the curdled milk solids contained therein, and the above solids are removed from the slurry. Separate the whey to leave only the whey, mix the residual whey with the previously sucked whey, and filter the mixture to obtain a filtrate containing whey containing food components with a molecular weight of 1200 or less. A manufacturing method according to claim 1 or 2 for obtaining.