JPS6283843A - Prepared milk for infant rearing - Google Patents

Abstract

PURPOSE:To obtain prepared milk for infant rearing similar to mother's milk, by adding a prepared matter obtained by reducing beta-lactoglobulin from whey or whey protein concentrate to other various components. CONSTITUTION:Prepared milk for infant rearing containing a prepared material obtained by reducing beta-lactoglobulin from whey or protein concentrate. The amount of beta-lactoglobulin in protein contained in the prepared milk for infant rearing is preferably <=15wt%. The whey or whey protein condensate from which beta-lactoglobulin is reduced is blended with other various components, to give a prepared matter for infant rearing having components similar to those of mother's milk. For example, the prepared matter for infant rearing is blended with ground sugar, soluble polysaccharide powder, water-soluble vitamin, another nutritive component powder, etc., and the bland is dissolved in water to give the prepred milk for infant rearing.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to infant formula with reduced content of highly allergenic β-lactoglobulin.

More particularly, it relates to infant formula that is similar to breast milk.

Whey contains a large amount of highly allergenic β-lactoglobulin, and if whey is not used, infant formula with low allergenicity can be produced. However, whey contains large amounts of useful milk components such as α-lactalbumin, immunoglobulin, lagtoferrin, and other proteins, and the use of these useful milk components other than β-lactoglobulin is desired. It is.

The present invention provides whey or whey protein concentrate (IjheyPr
Otein Concentrate (hereinafter referred to as wpc) is purified to the point where it can be used as a protein source for infant formula, and this purified product is used to make infant formula. Preferably, the infant formula contains β-lactoglobulin in an amount of 15% by weight or less of the protein content.

In general, whey, which is a by-product during the production of cheese and casein, contains most of the water-soluble components in milk, excluding fat and casein. Lactose, the main component in whey, has been crystallized and separated from whey and used for food and medicinal purposes, but whey protein is a form that can only be used for limited purposes, although it is recognized for its high nutritional value. It was only separated and recovered. For example, the products obtained by recovery using heat coagulation methods, polyphosphate methods, etc. are insoluble or contain large amounts of inorganic acids (phosphate radicals, iron salts), and there are many restrictions on their use in food. However, it has been difficult to use it as a protein source, at least in infant preparations.

A reason why whey or WPC is unsuitable as a protein source for infant preparations is the presence of large amounts of β-lactoglobulin. Parich WE (ClinAll
I: 369-380.1971) most frequently found antibodies against β-lactoglobulin in the pcA reaction using monkeys, and Kletter B.
, Gery 1. .

Freier S, et al, (C1in All
ergyl: 249-255゜1971) investigated serum IgE antibodies against various milk proteins in a group of milk-sensitive infants, and investigated IgE antibodies against β-lactoglobulin.
As gE antibodies are most often found, β-lactoglobulin is known to exhibit stronger allergenicity than casein and α-lactalbumin.

In general, both the casein and whey proteins of cow's milk represent foreign proteins to infants, and infants who are hypersensitive to milk proteins may have a strong allergic reaction to the intake of infant preparations; This is largely due to globulin.

However, whey or WPC contains large amounts of α-lactalbumin and immunoglobulin, which are useful protein sources for infants.

Therefore, if only β-lactoglobulin can be selectively removed from whey or WPC, not only will the whey protein component be similar to that in breast milk, but whey from which β-lactoglobulin has been removed will be relatively less allergenic than normal whey. Many attempts have been made to remove β-lactoglobulin because it is expected to weaken it.

However, at the laboratory level, methods such as ion exchange resin, gel filtration, ammonium sulfate splitting, and fractional precipitation using carboxymethyl cellulose are possible, but no examples of successful production on an industrial scale have been seen.

However, in the past there have already been suggestions for the removal of β-lactoglobulin on an industrial scale. Namely, for the precipitation of whey proteins with ferric chloride, Block et al.
, (Arch, Biochem, Biophys
, 47.88 (1953)') recovered whey protein as ferrilactin, the combination with heating (G, A
mmantia et al.

Can, In5t, Food S, Technol
, J, 7.199 (1974)) in combination with polyphosphates (Jones S, B, et al, , J.

Agr, Food Chem, 20.229 (19
Improvements such as 72) ) have been studied and efforts have been made to improve yields. However, it was not yet completed.

In the present invention, the ρ11 of whey or whey protein a#7 is adjusted and ferric chloride is added, and the final pl+ is approximately 3.0±
0.3, the ferric chloride concentration was set to about 4.0±0.9mM, this was left at about 26±5°C for about 2 hours or more, the resulting precipitate was collected, and the precipitate was diluted with water. Washed, dissolved in acid,
pt (adjusted to about 1.5 ± 0.2, brought into contact with a low cross-linked cation exchange resin to remove iron, and then adjusted the pH of the treatment solution to about 6.8 ± 0.4, Based on the fact that β-lactoglobulin can be removed from whey or whey protein concentrate by salt removal treatment, the β-lactoglobulin obtained here,
Whey or W with lactoglobulin reduced or removed
Purified PC is used as a protein source in infant preparations.

Generally, about 60% of the protein in whey or WPC is β-lactoglobulin, and about 20% is α-lactalbumin.
%, immunoglobulin is about 13%, but β-lactoglobulin is actually about 8.8% in one treatment of the above purification method.
It can be reduced to %.

Therefore, α-lactalbumin increases to 56% and immunoglobulin increases to 23.1%. Moreover, most of the β-lactoglobulin can be removed by repeating the purification method described above.

The present invention relates to infant formula supplemented with whey or whey protein concentrate preparations reduced in β-lactoglobulin.

The β-lactoglobulin-depleted whey or whey protein concentrate can be mixed with various other ingredients to create infant preparations that more closely resemble the components of breast milk.

Next, Table 1 shows a comparison of the protein compositions of cow's milk and breast milk.

Table 1 Contains 11% lactoferrin and 21% non-protein nitrogen.

Other ingredients are shown.

In the present invention, since whey or whey protein concentrate with reduced β-lactoglobulin is used, it is possible to create a infant formula that is more similar to breast milk by changing the combination of α-lactalbumin, casein, etc.

Next, production examples and examples of the present invention will be shown.

The pH of the clarified cheese whey of Production Example 50Q was adjusted to ρ113.10 with 780mff of 3N hydrochloric acid, and while stirring, 200n of ferric chloride IM solution + Q was added to the final concentration of 4, OmM.
And so. The pll at this time was 2.82, and the pH was adjusted to 3°OO by adding 7On+R of 3N sodium hydroxide and held at 25°C for 3 hours. By centrifugation (10,000g x 15 minutes),
The precipitate was separated. The weight of the precipitate was 610 g. 5
The precipitate was dispersed twice using deionized water of Q, and centrifugation was repeated to wash out lactose and inorganic salts. 4 of the precipitate
After dispersing in 000 mQ of water, add 3N salt solution to pH 1.5.
Immediately after adjusting the temperature to 0, it was filtered using a νhatmanNα1 filter, and a column of Amberlite 1R112 (φ6.
(ocn+ x 90 cm) at a flow rate of S, V, 1.3 to remove iron. The eluate from the column was immediately neutralized with 3N sodium hydroxide, placed in a dialysis tube, and diluted with tap water for 12 hours.
The mixture was then dialyzed against deionized water for 24 hours. The dialyzed fluid was concentrated (approximately 5 times) using a rotary evaporator and then lyophilized to obtain 87 g of iron-free low β-lactoglobulin WPC (hereinafter referred to as 1ow-LgWPC).

Example 1 The iron-free 1ow-Lg WPC obtained in the production example and casein were used as protein raw materials, soybean white oil, lactose, various salts, and vitamins were added, the balance and composition of each component was adjusted, and the mixture was prepared before sterilization. After adjusting the pll to 6.8, the mixture was passed through a clarifier, sterilized at 75°C for 15 minutes or 95°C for 15 minutes, concentrated and homogenized, and spray-dried to obtain a final product. This was highly suitable for preparing infant formula.

Example 2 Iron-free low-Lg W P C9,:jk obtained in Production Example
Weighed 7.0 kg of casein, 48.3 kg of lactose, a trace amount of calcium agent, etc., mixed and dissolved them in 390 kg of water,
It was sterilized and concentrated using the usual method. Furthermore, 17.2 kg of edible fats and oils containing oil-soluble vitamins were added, mixed, and homogenized.

Next, this homogenized concentrate is spray-dried by a conventional method,
83.7 kg of intermediate powder was obtained.

To the entire amount of this intermediate powder, 10.6 kg of pulverized sugar, 5.5 kg of soluble polysaccharide powder, and 20 g of water-soluble vitamins and other nutritional ingredient powder are diluted and mixed with the pulverized sugar,
100 kg of powder product was produced. This powdered product is dissolved in water and made into infant formula.

Example 3 The iron-free low-Lg WPC obtained in the production example was 9.3k
g, casein 7.0 kg, lactose 48.3 kg, sand NlO
, 6 kg, 5.5 kg of soluble polysaccharide powder, trace amounts of calcium supplements, water-soluble vitamins, etc., and mixed this with 525 kg of water.
kg was mixed and dissolved, and the mixture was sterilized and the enzyme was deactivated at 80° C. using a conventional heating method. Next to this,
17.2 kg of edible fats and oils containing oil-soluble vitamins were added and homogenized by a conventional method. This homogenized solution was heat sterilized at 140°C for 3 seconds using a plate sterilizer manufactured by Alfa Laval, and filled aseptically into a 200IIIQ glass bottle.

When using this preparation, warm it up, open it, attach a nipple to the mouth of the bottle, and use it for breastfeeding.

Claims (2)

[Claims] (1) Infant formula prepared by adding whey or whey protein concentrate with reduced β-lactoglobulin. (2) Contains β-lactoglobulin at 15% by weight of protein
Infant formula according to claim 1 as follows: