JPH0211215B2 - - Google Patents
Info
- Publication number
- JPH0211215B2 JPH0211215B2 JP56014768A JP1476881A JPH0211215B2 JP H0211215 B2 JPH0211215 B2 JP H0211215B2 JP 56014768 A JP56014768 A JP 56014768A JP 1476881 A JP1476881 A JP 1476881A JP H0211215 B2 JPH0211215 B2 JP H0211215B2
- Authority
- JP
- Japan
- Prior art keywords
- parts
- oil
- composition
- livestock
- emulsified
- 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.)
- Expired - Lifetime
Links
- 239000000203 mixture Substances 0.000 claims description 67
- 244000144972 livestock Species 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 108090000623 proteins and genes Proteins 0.000 claims description 17
- 102000004169 proteins and genes Human genes 0.000 claims description 17
- 235000013365 dairy product Nutrition 0.000 claims description 16
- 150000001875 compounds Chemical class 0.000 claims description 13
- 239000007864 aqueous solution Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000015278 beef Nutrition 0.000 description 24
- 239000003760 tallow Substances 0.000 description 24
- 239000000843 powder Substances 0.000 description 23
- 239000003925 fat Substances 0.000 description 22
- 239000003921 oil Substances 0.000 description 21
- 235000019197 fats Nutrition 0.000 description 18
- 235000019198 oils Nutrition 0.000 description 17
- 238000003756 stirring Methods 0.000 description 17
- 239000000243 solution Substances 0.000 description 15
- 235000018102 proteins Nutrition 0.000 description 13
- 235000020183 skimmed milk Nutrition 0.000 description 12
- 235000000346 sugar Nutrition 0.000 description 11
- 229910052500 inorganic mineral Inorganic materials 0.000 description 10
- 239000011707 mineral Substances 0.000 description 10
- 239000011782 vitamin Substances 0.000 description 10
- 235000013343 vitamin Nutrition 0.000 description 10
- 229940088594 vitamin Drugs 0.000 description 10
- 229930003231 vitamin Natural products 0.000 description 10
- 239000008346 aqueous phase Substances 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- 235000013384 milk substitute Nutrition 0.000 description 8
- 150000003722 vitamin derivatives Chemical class 0.000 description 8
- 241001465754 Metazoa Species 0.000 description 5
- 239000012456 homogeneous solution Substances 0.000 description 5
- 238000002844 melting Methods 0.000 description 5
- 230000008018 melting Effects 0.000 description 5
- 235000014593 oils and fats Nutrition 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 239000003240 coconut oil Substances 0.000 description 4
- 235000019864 coconut oil Nutrition 0.000 description 4
- 235000005687 corn oil Nutrition 0.000 description 4
- 239000002285 corn oil Substances 0.000 description 4
- 230000001804 emulsifying effect Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- 239000008158 vegetable oil Substances 0.000 description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- 102000011632 Caseins Human genes 0.000 description 3
- 108010076119 Caseins Proteins 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 235000019485 Safflower oil Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 239000010775 animal oil Substances 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000005713 safflower oil Nutrition 0.000 description 3
- 239000003813 safflower oil Substances 0.000 description 3
- 229940080237 sodium caseinate Drugs 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 238000006317 isomerization reaction Methods 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000009304 pastoral farming Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 230000003381 solubilizing effect Effects 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- URAYPUMNDPQOKB-UHFFFAOYSA-N triacetin Chemical compound CC(=O)OCC(OC(C)=O)COC(C)=O URAYPUMNDPQOKB-UHFFFAOYSA-N 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical group C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- SXAMGRAIZSSWIH-UHFFFAOYSA-N 2-[3-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,2,4-oxadiazol-5-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical group C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NOC(=N1)CC(=O)N1CC2=C(CC1)NN=N2 SXAMGRAIZSSWIH-UHFFFAOYSA-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
- 235000000832 Ayote Nutrition 0.000 description 1
- 239000005996 Blood meal Substances 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 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 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 241001135917 Vitellaria paradoxa Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000001087 glyceryl triacetate Substances 0.000 description 1
- 235000013773 glyceryl triacetate Nutrition 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- -1 sutucarose Chemical compound 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 229960002622 triacetin Drugs 0.000 description 1
- 239000000273 veterinary drug Substances 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
Description
【発明の詳細な説明】
本発明は畜産用代用乳製品製造のための油脂含
有組成物、さらに詳しくは、例えば牛乳、クリー
ム、粉乳等の乳製品の畜産用代用物製造のための
油脂含有組成物に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an oil- and fat-containing composition for producing dairy product substitutes for livestock, more specifically, for producing livestock substitutes for dairy products such as milk, cream, and powdered milk. It is about things.
従来、製菓用として、例えば牛乳、クリーム等
の乳製品の代用物が使用されているが、これらは
非常に腐敗しやすいため、殺菌処理を施こして無
菌包装したり、缶詰にしたりしている。したがつ
て、かかる製品は殺菌、包装に費用がかかり畜産
用には不適当であるだけでなく、製品が多量の水
を含有しているのでその流通、保管の面からも経
済的とは言えない。そのため、乳蛋白成分と水と
を含まず、単に油脂と乳化剤との混合物からなる
乳化性油脂組成物が製品化され、需要者側でそれ
を脱脂乳等と混合して牛乳状、クリーム状組成物
にし、それを使用するという形もとられている
が、このような目的のために従来提供されている
乳化性油脂組成物は需要者側に混合乳化装置がな
ければ牛乳状、クリーム状等に変換できず、農家
等を需要者とする畜産用には不適当である。 Conventionally, substitutes for dairy products such as milk and cream have been used for confectionery, but because these are highly perishable, they are sterilized and packaged aseptically or canned. . Therefore, such products are not only unsuitable for livestock farming due to the high cost of sterilization and packaging, but also are not economical in terms of distribution and storage since they contain a large amount of water. do not have. Therefore, emulsifiable oil and fat compositions that do not contain milk protein components and water but are simply a mixture of oils and fats and emulsifiers have been commercialized, and consumers can mix them with skim milk to form milk-like or cream-like compositions. However, the emulsifiable oil and fat compositions conventionally provided for this purpose are milk-like, cream-like, etc., unless the consumer has a mixing and emulsifying device. Therefore, it is unsuitable for use in livestock farming where the users are farmers, etc.
このようなことから、本発明者らは、需要者が
非常に容易に畜産用代用乳製品を調製できるよう
な油脂含有組成物を製造すべく研究を進めた結
果、本発明に到達した。 For this reason, the present inventors conducted research to produce an oil-and-fat-containing composition that would allow consumers to prepare dairy product substitutes for livestock production very easily, and as a result, they arrived at the present invention.
すなわち、本発明は、蛋白質を含有するポリヒ
ドロキシ化合物又はその水溶液（但しポリヒドロ
キシ化合物の量は、それと蛋白質との合計量に対
して、また水溶液の場合はそれらと更に水との合
計量に対して、それぞれ30重量％以上である）中
に、組成物全体に対して50−80重量％（以下、
「％」は全て「重量％」である）の油脂が乳化乃
至溶化している、畜産用代用乳製品製造のための
油脂含有組成物に関するものである。 That is, the present invention provides a polyhydroxy compound containing a protein or an aqueous solution thereof (however, the amount of the polyhydroxy compound is relative to the total amount of the protein and the protein, and in the case of an aqueous solution, the amount of the polyhydroxy compound is relative to the total amount of the protein and the water). 50-80% by weight (hereinafter referred to as
The present invention relates to an oil-and-fat-containing composition for producing dairy product substitutes for livestock production, in which the oil and fat of the present invention are emulsified or dissolved.
本発明で用いる油脂としては、天然の動植物油
脂およびそれに水添、エステル交換、分別、異性
化等の加工を施して得られる油脂あるいは合成ト
リグリセライド等種々のものが使用でき、かかる
油脂としては例えば、牛脂、豚脂、魚油、鯨油等
の動物油脂、例えば大豆油、ヤシ油、パーム油、
パーム核油、コーン油、ナタネ油、サフラワー
油、サンフラワー油、米ヌカ油、シア脂、サルシ
ード脂、イリツペ脂、カボツク油等の植物油脂お
よびその水素添油脂、エステル交換油脂、分別油
脂、異性化油脂、さらに例えば酪酸化油脂、トリ
アセチン等の合成トリグリセライド等が挙げられ
る。 As the fats and oils used in the present invention, various oils and fats can be used, such as natural animal and vegetable oils, fats and oils obtained by subjecting them to processing such as hydrogenation, transesterification, fractionation, and isomerization, and synthetic triglycerides. Animal fats and oils such as beef tallow, lard, fish oil, whale oil, such as soybean oil, coconut oil, palm oil,
Vegetable oils and fats such as palm kernel oil, corn oil, rapeseed oil, safflower oil, sunflower oil, rice bran oil, shea butter, salseed oil, iritzpe oil, and pumpkin oil, hydrogenated oils and fats thereof, transesterified oils and fats, fractionated oils and fats, Examples include isomerized fats and oils, as well as butylated fats and oils, and synthetic triglycerides such as triacetin.
また、本発明で用いる蛋白質としては、水溶性
のものであれば何でも使用でき、例えばカゼイン
ナトリウム、大豆蛋白、脱脂粉乳、ホエー粉末、
生卵白、乾燥卵白、血粉、肉粉、微生物蛋白質等
が挙げられる。 Furthermore, as the protein used in the present invention, any water-soluble protein can be used, such as sodium caseinate, soybean protein, skim milk powder, whey powder,
Examples include raw egg white, dried egg white, blood meal, meat meal, and microbial protein.
さらに、本発明で用いるポリヒドロキシ化合物
としては、少なくとも２個以上の水酸基を有する
ものであれば何でも使用でき、例えばプロピレン
グリコール、グリセリン等の２価および３価アル
コール、例えばソルビトール、マンニトール等の
糖アルコール、例えばグルコース、ガラクトー
ス、マンノース、フルクトース、キシロース、ア
ラビノース、サツカロース、マルトース、ラクト
ース等の糖類、例えば水アメ、ブドウ糖等のデン
プンの加水分解によつて得られる各種の転化糖
（デンプン糖）、異性化糖、デキストリン、シラツ
プ、ジヤム類、ハチミツ等が使用できる。 Furthermore, as the polyhydroxy compound used in the present invention, anything can be used as long as it has at least two or more hydroxyl groups, such as dihydric and trihydric alcohols such as propylene glycol and glycerin, sugar alcohols such as sorbitol and mannitol, etc. , sugars such as glucose, galactose, mannose, fructose, xylose, arabinose, sutucarose, maltose, lactose, various invert sugars (starch sugars) obtained by hydrolysis of starch such as starch syrup, glucose, isomerization Sugar, dextrin, syrup, jams, honey, etc. can be used.
本発明の油脂含有組成物におけるポリヒドロキ
シ化合物の量は、それと蛋白質又はさらに水との
合計量に対して30％以上あればよく、好ましくは
40％以上であり、糖の場合は粘度の点より80％程
度までがよく、グリセリン等の場合は熱時、蛋白
質と相溶するので実質的に100％近くまで可能で
ある。 The amount of polyhydroxy compound in the fat-containing composition of the present invention may be 30% or more based on the total amount of polyhydroxy compound and protein or water, preferably
It is 40% or more, and in the case of sugar, it is best to go up to about 80% from the point of view of viscosity, and in the case of glycerin, etc., it is practically possible to go up to nearly 100% because it is compatible with protein when heated.
また、蛋白質の量は、それとポリヒドロキシ化
合物又はその水溶液との合計量に対して0.005％
以上、好ましくは0.05％以上であればよく、目的
にかなう範囲で濃度を増すことが可能であるが５
％以下が好ましい。 In addition, the amount of protein is 0.005% of the total amount of protein and the polyhydroxy compound or its aqueous solution.
The above concentration is preferably 0.05% or more, and it is possible to increase the concentration within a range that meets the purpose.
% or less is preferable.
さらに、油脂の量は、本発明の油脂含有組成物
全体に対して50〜80％となるように調製し、この
範囲で目的物の物性を変化させることができる。 Furthermore, the amount of oil and fat can be adjusted to 50 to 80% of the total oil- and fat-containing composition of the present invention, and the physical properties of the target object can be changed within this range.
本発明の油脂含有組成物は、前記成分の外に例
えば着色料、保存料、着香料、乳製品、ビタミ
ン、ミネラル、動物医薬、その他の飼料添加物お
よび飼料成分等の他の添加成分を含有させること
もできる。 In addition to the above-mentioned components, the fat-and-oil-containing composition of the present invention contains other additive components such as coloring agents, preservatives, flavoring agents, dairy products, vitamins, minerals, veterinary drugs, and other feed additives and feed components. You can also do it.
本発明の油脂含有組成物は、前記の如き蛋白質
を含有するポリヒドロキシ化合物又はその水溶液
を動植物油脂の融点以上の温度に保持し、撹拌し
ながら、その中に動植物油脂をその融点以上の温
度に保持しながら徐々に加え、乳化乃至可溶化さ
せることによつて製造され、前記の他の添加成分
を含有させる場合は、それらを液状のポリヒドロ
キシ化合物、ポリヒドロキシ化合物の水溶液又は
液状の油脂に最初から添加混合するか、あるいは
上記のようにして油脂を乳化乃至可溶化させた後
に、生成した混合物に必要なら水と共に添加混合
することによつて製造される。 The fat-and-oil-containing composition of the present invention is prepared by maintaining a polyhydroxy compound containing a protein as described above or an aqueous solution thereof at a temperature above the melting point of the animal or vegetable oil, and then stirring the animal or vegetable oil therein to a temperature above the melting point. It is manufactured by gradually adding the ingredients while holding them and emulsifying or solubilizing them. When the other additive components mentioned above are included, they are first added to a liquid polyhydroxy compound, an aqueous solution of a polyhydroxy compound, or a liquid fat or oil. Alternatively, after emulsifying or solubilizing fats and oils as described above, they are added and mixed with water, if necessary, to the resulting mixture.
本発明の油脂含有組成物は液状からペースト
状、さらには固形状まで物性を変化させることが
でき、水性相に添加して簡単に撹拌するだけで水
性相に容易に乳化分散し、牛乳状またはクリーム
状の組成物を与える。この場合、水性相は単なる
水のみでもよく、脱脂粉乳、その他飼料に使用し
うる種々の成分を溶解乃至分散した水溶液でもよ
い。 The oil- and fat-containing composition of the present invention can change its physical properties from liquid to paste to solid, and can be easily emulsified and dispersed in the aqueous phase by simply adding it to the aqueous phase and stirring. Gives a creamy composition. In this case, the aqueous phase may be simply water, or may be an aqueous solution containing dissolved or dispersed skim milk powder or other various components that can be used in feed.
また、本発明の油脂含有組成物は、そのまま又
は前記の如き水性相に乳化分散させた後、噴霧乾
燥することにより粉乳又は粉末クリーム状の粉末
状製品とすることもでき、この粉末状製品も水性
相に容易に乳化乃至分散し、牛乳状ないしクリー
ム状の組成物を与えるので畜産用代用乳製品とし
て好適なものである。 Furthermore, the fat-and-oil-containing composition of the present invention can be made into a powdered product such as milk powder or powdered cream by spray-drying it as it is or after emulsifying and dispersing it in the aqueous phase as described above. Since it is easily emulsified or dispersed in an aqueous phase and provides a milky or creamy composition, it is suitable as a dairy product substitute for livestock production.
さらに、本発明の油脂含有組成物は、そのまま
又は水性相に乳化乃至分散させた後、脱脂粉乳、
ミネラル、ビタミン等の種々の畜産用代用乳成分
又は飼料成分の粉末乃至粒状物に噴霧し、乾燥す
ることにより粉末乃至粒状物とすることもでき、
これも水性相に容易に乳化乃至分散し、牛乳状な
いし、クリーム状の組成物を与えるので畜産用代
用乳製品として好適なものである。 Furthermore, the fat-containing composition of the present invention can be used as it is or after being emulsified or dispersed in an aqueous phase, such as skim milk powder,
It can also be made into powder or granules by spraying on powder or granules of various milk substitute ingredients or feed ingredients for livestock such as minerals and vitamins, and drying.
This product is also easily emulsified or dispersed in an aqueous phase to provide a milk-like or cream-like composition, so it is suitable as a dairy product substitute for livestock.
さらに、本発明の油脂含有組成物は、そのまま
又は種々の添加成分を加えた後、乾燥して粉砕す
ることにより粉末乃至粒状物とすることができ、
これも水性相に容易に乳化乃至分散し、牛乳状な
いしクリーム状組成物を与えるので、畜産用代用
乳製品として好適なものである。 Furthermore, the fat-and-oil-containing composition of the present invention can be made into powder or granules by drying and pulverizing it as it is or after adding various additive components,
This product is also easily emulsified or dispersed in an aqueous phase to provide a milky or creamy composition, so it is suitable as a dairy product substitute for livestock.
本発明の油脂含有組成物は、従来これらに使用
されていた合成界面活性剤を使用する必要がない
点安全性がきわめて高いのみならず、特別な処理
を施こさなくとも長期間保存が可能であり、流
通、保管にも適したものである。また本発明は、
蛋白質、ポリヒドロキシ化合物および油脂を適宜
選択使用することにより、畜産動物の栄養および
エネルギー源として非常にすぐれた畜産用代用乳
製品を製造可能である。 The oil- and fat-containing composition of the present invention is not only extremely safe in that it does not require the use of synthetic surfactants conventionally used in these compositions, but also can be stored for a long period of time without special treatment. It is also suitable for distribution and storage. Further, the present invention
By appropriately selecting and using proteins, polyhydroxy compounds, and fats and oils, it is possible to produce dairy product substitutes for livestock that are excellent as nutritional and energy sources for livestock animals.
以下に本発明の実施例を示す。 Examples of the present invention are shown below.
実施例 １
70％砂糖液29部（重量基準以下同じ）に撹拌し
つつカゼインナトリーム１部を徐々に加えて均質
な溶液を作り、この溶液を牛脂の融点以上の温度
40℃に加温し、これに溶融した牛脂70部を撹拌し
つつ滴加すると、ゲル状の牛脂が乳化乃至可溶化
した組成物が得られた。Example 1 1 part of caseinate sodium was gradually added to 29 parts of 70% sugar solution (the same based on weight) while stirring to make a homogeneous solution, and this solution was heated to a temperature above the melting point of beef tallow.
When the mixture was heated to 40° C. and 70 parts of molten beef tallow was added dropwise with stirring, a composition in which gel-like beef tallow was emulsified or solubilized was obtained.
かかる組成物を水に投入すると、わずかな撹拌
で牛脂の乳化物が得られた。 When this composition was added to water, an emulsion of beef tallow was obtained with slight stirring.
かかる組成物20部に脱脂粉乳70部、ビタミン混
合物５部、ミネラル混合物５部を加えニーダーに
て混合練りこみを行ない、均質な混合物とし、こ
の混合物を室温で真空乾燥を行ない、その後粉砕
することにより水分７％の粉末状畜産用代用乳製
品が得られた。 Add 70 parts of skim milk powder, 5 parts of the vitamin mixture, and 5 parts of the mineral mixture to 20 parts of the composition, mix and knead in a kneader to obtain a homogeneous mixture, vacuum dry this mixture at room temperature, and then crush it. A powdered livestock substitute dairy product with a moisture content of 7% was obtained.
かかる畜産用代用乳35部を水75部の中にかるく
撹拌混合すると、牛脂が乳化した均質な畜産用代
用乳液が得られた。 When 35 parts of the livestock milk substitute was gently stirred and mixed into 75 parts of water, a homogeneous livestock milk substitute in which beef tallow was emulsified was obtained.
実施例 ２
実施例１で得られた組成物20部（重量基準以下
同じ）に脱脂粉乳50部、ビタミン混合物５部、ミ
ネラル混合物５部、水20部を加えニーダーで練り
込み混合を行なうと、水分40％位のペースト状の
畜産用代用乳製品が得られた。Example 2 50 parts of skim milk powder, 5 parts of vitamin mixture, 5 parts of mineral mixture, and 20 parts of water were added to 20 parts of the composition obtained in Example 1 (weight basis and below) and kneaded and mixed in a kneader. A paste-like dairy product substitute for livestock with a moisture content of about 40% was obtained.
かかるペースト状畜産用代用乳40部を水60部中
にかるく撹拌混合すると、牛脂が乳化した均質な
畜産用代用乳が得られた。 When 40 parts of the pasty livestock milk replacer was gently stirred and mixed into 60 parts of water, a homogeneous livestock milk replacer in which beef tallow was emulsified was obtained.
実施例 ３
70％砂糖液25部（重量基準以下同じ）に撹拌し
つつカゼインナトリウム５部を徐々に加え均質な
溶液を作り、この溶液を牛脂の融点以上の温度40
℃に加温し、これに融けた牛脂70部を撹拌しつつ
滴加すると、牛脂が乳化乃至可溶化したゲル状組
成物が得られた。Example 3 5 parts of sodium caseinate was gradually added to 25 parts of 70% sugar solution (same based on weight) while stirring to make a homogeneous solution, and this solution was heated at a temperature of 40°C above the melting point of beef tallow.
C. and 70 parts of melted beef tallow was added dropwise to this while stirring to obtain a gel-like composition in which the beef tallow was emulsified or solubilized.
かかる組成物は実施例１で得られた組成物と同
じような性質を有している。 Such a composition has similar properties to the composition obtained in Example 1.
かかる組成物50部に水50部を加え乳化分散させ
た後、噴霧乾燥することにより牛脂粉末油脂が得
られた。 50 parts of water was added to 50 parts of the composition, emulsified and dispersed, and then spray-dried to obtain powdered beef tallow.
得られた牛脂粉末油脂30部に脱脂粉乳60部、ビ
タミン混合粉末５部、ミネラル混合粉末５部を加
え、ブイブレンダーで混合することにより畜産用
粉末状代用乳製品が得られた。 60 parts of skim milk powder, 5 parts of vitamin mixed powder, and 5 parts of mineral mixed powder were added to 30 parts of the obtained beef tallow powder and fat, and mixed in a vamp blender to obtain a powdered dairy product substitute for livestock.
かかる粉末状代用乳20部に水80部を加えかるく
撹拌することにより、牛脂が乳化している畜産用
代用乳が得られた。 By adding 80 parts of water to 20 parts of the powdered milk replacer and stirring gently, a milk replacer for livestock use in which beef tallow was emulsified was obtained.
実施例 ４
70％砂糖液25部（重量基準以下同じ）に水20部
を加えカゼインナトリウム５部を徐々に加え均質
な溶液を作り、この溶液を牛脂の融点以上の温度
40℃に加温し、融けた牛脂50部を撹拌しつつ滴加
すると、流動性のある牛脂が乳化乃至可溶化した
組成物が得られた。Example 4 Add 20 parts of water to 25 parts of 70% sugar solution (same based on weight), gradually add 5 parts of sodium caseinate to make a homogeneous solution, and heat this solution at a temperature above the melting point of beef tallow.
When the mixture was heated to 40° C. and 50 parts of melted beef tallow was added dropwise with stirring, a composition in which fluid beef tallow was emulsified or solubilized was obtained.
かかる組成物を高圧噴霧乾燥することにより、
牛脂粉末油脂が得られた。 By high pressure spray drying such a composition,
Beef tallow powder oil was obtained.
得られた牛脂粉末油脂を重施例３のごとく配合
すると、畜産用粉末状代用乳製品が得られ、これ
に水を加えることにより簡単に牛脂が乳化してい
る畜産用代用乳が得られた。 When the obtained beef tallow powder oil was blended as in Example 3, a powdered dairy product substitute for livestock production was obtained, and by adding water to this, a milk substitute for livestock production in which beef tallow was easily emulsified was obtained. .
実施例 ５
脱脂粉乳７部、ビタミン混合物１部、ミネラル
混合物１部を水80部にとかした均一な溶液に実施
例１又は４で得られた、ゲル状又は流動性のある
牛脂の乳化乃至可溶化した組成物10部を棒でかる
く撹拌しながら加えると牛脂が乳化している畜産
用代用乳が簡単に得られた。Example 5 Emulsification of gel-like or fluid beef tallow obtained in Example 1 or 4 in a homogeneous solution of 7 parts of skim milk powder, 1 part of vitamin mixture, and 1 part of mineral mixture dissolved in 80 parts of water. When 10 parts of the dissolved composition was added while stirring gently with a stick, a milk substitute for livestock in which beef tallow was emulsified was easily obtained.
実施例 ６
脱脂粉乳60部、でんぷん20部、ビタミン混合物
１部、ミネラル混合物１部を粉体混合し均一な混
合物を作る。この粉体混合物を撹拌しながら熱風
を送り、これに実施例１又は４で得られたゲル状
又は流動性のある牛脂が乳化乃至可溶化した組成
物18部を圧力をかけて噴霧し、乾燥しながら噴霧
を間隔的に行ない、粉体混合物に吸着又は混合せ
しめる。Example 6 60 parts of skim milk powder, 20 parts of starch, 1 part of vitamin mixture, and 1 part of mineral mixture are powder-mixed to form a uniform mixture. Hot air is sent to this powder mixture while stirring, and 18 parts of the emulsified or solubilized gel-like or fluid beef tallow composition obtained in Example 1 or 4 is sprayed onto it under pressure and dried. The powder mixture is adsorbed or mixed by spraying at intervals.
噴霧終了後熱風乾燥を行ない、水分一定の牛脂
含有粉末代用乳製品が得られた。 After the spraying was completed, hot air drying was performed to obtain a beef tallow-containing powdered dairy product substitute with a constant moisture content.
得られた代用乳を水に溶解せしめると、牛脂の
Ｏ／Ｗエマルジヨンを含む均質な代用乳溶液が得
られた。 When the obtained milk replacer was dissolved in water, a homogeneous milk replacer solution containing an O/W emulsion of beef tallow was obtained.
実施例 ７
リセリン39部に、乾燥卵白１部を撹拌しつつ均
質な溶液を作り、この溶液にヤシ油60部を撹拌し
つつ滴下すると、半透明で粘性を有するヤシ油が
乳化乃至可溶化した組成物が得られた。Example 7 1 part of dried egg white was added to 39 parts of lyserine to make a homogeneous solution while stirring, and when 60 parts of coconut oil was added dropwise to this solution while stirring, the translucent and viscous coconut oil became emulsified or solubilized. A composition was obtained.
脱脂粉乳７部、ビタミン混合物１部、ミネラル
混合物１部を水81部に溶かした溶液に、上記の組
成物10部を軽く撹拌しながら加えると、ヤシ油が
乳化している畜産用代用乳が得られた。 When 10 parts of the above composition is added to a solution of 7 parts of skim milk powder, 1 part of vitamin mixture, and 1 part of mineral mixture dissolved in 81 parts of water with gentle stirring, a livestock milk substitute in which coconut oil is emulsified is produced. Obtained.
実施例 ８
70％ソルビトール溶液49部にホエー粉末１部を
溶解する。この液にサフラワー油50部を撹拌しつ
つ滴下すると、サフラワー油が乳化乃至可溶化し
た組成物が得られた。この組成物20部を、脱脂粉
乳70部、ビタミン混合物５部、ミネラル混合物５
部と共にニーダーで混合、吸着させた後、温室で
減圧乾燥し、粉砕することにより、水分８％の粉
末状畜産用代用乳が得られた。Example 8 Dissolve 1 part of whey powder in 49 parts of 70% sorbitol solution. When 50 parts of safflower oil was added dropwise to this liquid while stirring, a composition in which the safflower oil was emulsified or solubilized was obtained. 20 parts of this composition, 70 parts of skim milk powder, 5 parts of vitamin mixture, 5 parts of mineral mixture.
A powdered livestock milk substitute with a water content of 8% was obtained by mixing and adsorbing the powder with a kneader, drying under reduced pressure in a greenhouse, and pulverizing.
実施例 ９
異性化糖70％溶液39部に分離大豆蛋白１部を溶
解し、この溶液にコーン油60部を撹拌しつつ滴下
すると、ペースト状のコーン油が乳化乃至可溶化
した組成物が得られた。Example 9 1 part of isolated soybean protein is dissolved in 39 parts of a 70% solution of isomerized sugar, and 60 parts of corn oil is added dropwise to this solution with stirring to obtain a composition in which paste-like corn oil is emulsified or solubilized. It was done.
脱脂粉乳７部、ビタミン混合物１部、ミネラル
混合物１部を水81部に溶かした溶液に、上記の組
成物10部を軽く撹拌しながら加えると、コーン油
が乳化している畜産用代用乳が簡単に得られた。 When 10 parts of the above composition is added to a solution of 7 parts of skim milk powder, 1 part of vitamin mixture, and 1 part of mineral mixture dissolved in 81 parts of water with gentle stirring, a livestock milk substitute in which corn oil is emulsified is produced. easily obtained.
比較例
70％砂糖液29部に代えて、25％砂糖液29部を使
用した他は実施例１と同様に操作したが安定に乳
化した組成物は得られず、組成物は30日後には分
離してしまつた。Comparative Example The same procedure as in Example 1 was performed except that 29 parts of 25% sugar solution was used instead of 29 parts of 70% sugar solution, but a stably emulsified composition could not be obtained, and the composition did not change after 30 days. It was separated.
また、斯る組成物を水に投入して撹拌したが、
乳化物は得られなかつた。 In addition, when such a composition was poured into water and stirred,
No emulsion was obtained.
Claims (1)
その水溶液（但しポリヒドロキシ化合物の量は、
それと蛋白質との合計量に対して、また水溶液の
場合はそれらと更に水との合計量に対して、それ
ぞれ30重量％以上である）中に、組成物全体に対
して50−80重量％の油脂が乳化乃至溶化してい
る、畜産用代用乳製品製造のための油脂組成物。1 Polyhydroxy compound containing protein or its aqueous solution (however, the amount of polyhydroxy compound is
50-80% by weight of the entire composition (with respect to the total amount of protein and protein, or in the case of an aqueous solution, 30% by weight or more, respectively, based on the total amount of protein and water in the case of an aqueous solution). An oil and fat composition for producing a dairy product substitute for livestock production, in which the oil and fat are emulsified or dissolved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56014768A JPS57129643A (en) | 1981-02-03 | 1981-02-03 | Composition containing fat or oil for substitute dairy product for livestock farming |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56014768A JPS57129643A (en) | 1981-02-03 | 1981-02-03 | Composition containing fat or oil for substitute dairy product for livestock farming |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57129643A JPS57129643A (en) | 1982-08-11 |
| JPH0211215B2 true JPH0211215B2 (en) | 1990-03-13 |
Family
ID=11870238
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56014768A Granted JPS57129643A (en) | 1981-02-03 | 1981-02-03 | Composition containing fat or oil for substitute dairy product for livestock farming |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS57129643A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4614653A (en) * | 1983-07-26 | 1986-09-30 | Cargill, Incorporated | Milk replacer and method of feeding |
| JPH04335859A (en) * | 1991-05-13 | 1992-11-24 | Fuji Oil Co Ltd | Powdered milk and production thereof |
| JP2008531045A (en) * | 2005-03-04 | 2008-08-14 | ディーエスエム アイピー アセッツ ビー．ブイ． | Fine particle lipid composition for food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5133074A (en) * | 1974-07-30 | 1976-03-19 | Oruban Sutefuaano | |
| JPS5420010A (en) * | 1977-07-15 | 1979-02-15 | Asahi Denka Kogyo Kk | Whipping water-in-oil type of oil composition |
| JPS54160778A (en) * | 1978-05-10 | 1979-12-19 | Dairy Dev Ltd | Prepared milk product |
| JPS5597A (en) * | 1978-05-31 | 1980-01-05 | Unilever Nv | Stable milk protein containing composition and production |
-
1981
- 1981-02-03 JP JP56014768A patent/JPS57129643A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5133074A (en) * | 1974-07-30 | 1976-03-19 | Oruban Sutefuaano | |
| JPS5420010A (en) * | 1977-07-15 | 1979-02-15 | Asahi Denka Kogyo Kk | Whipping water-in-oil type of oil composition |
| JPS54160778A (en) * | 1978-05-10 | 1979-12-19 | Dairy Dev Ltd | Prepared milk product |
| JPS5597A (en) * | 1978-05-31 | 1980-01-05 | Unilever Nv | Stable milk protein containing composition and production |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57129643A (en) | 1982-08-11 |
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