Snow Brand Milk Products Co., Ltd.

Eiki Deya

Hiromichi Hayashi

Hiroshi Niki

Toru Doi

Shunichi Dosako

Kenkichi Ahiko

Tadashi Idota

Seiichiro Igarashi

Hiroko Kusano

Tsuguaki Nishiya

Ken Takahashi

Shuichi Yanahira

Yoshihiro Ikeuchi

Tuneo Katou

Eiichi Kikuchi

Kenkichi Abiko

Disclosed herein is an infection protectant which is excellent in infection protective effects and is also safe. .kappa.-Casein, a sialic-acid-conjugated protein derived from cow milk, and a glycomacropeptide derived from .kappa.-casein, each of which is useful as an active ingredient in this invention, have been found to be effective for the prevention of adhesion of E. coli on cells and also for the inhibition of transformation of lymphocytes by EBV and also to have strong HI activity against virus. The infection protectant of this invention is hence believed to exhibit marked effects for the prevention of occurrence of infectious diarrhea, for mass protection against spreading of influenza, and also against canceration of lymphocytes. Since the active ingredient of the infection protectant is a substance derived from cow milk, it is free of any problem from the viewpoint of safety. Moreover, it is absolutely tasteless and odorless. It can therefore be added to foods for its application.

Infection protectant

Disclosed herein is a process for the efficient production of .kappa.-casein GMP on an industrial scale. The production of high-purity .kappa.-casein GMP is realized by using an effluent of rennet-casein curd free of whey proteins, lactose and the like as a starting effluent, adjusting the pH of the effluent to an acidic range to remove calcium phosphate and then subjecting the resulting effluent to a desalting treatment. .kappa.-Casein GMP is used as a standard substance for the assay of sialic acid. It has also attracted attention for its physiological activities and other properties.

Process for the production of .kappa.-casein glycomacropeptide

A lactulose syrup suitable for use in the production of foods and drugs is produced by the alkali isomerization of lactose. Elimination of monosaccharides formed in the reaction mixture, such as galactose, is conducted by passing the reaction mixture through a column packed with beads of a strongly-acidic chromatographic cation-exchange resin, said beads having substantially the same crosslinking degree, and then collecting lactulose-containing eluate fractions. This process is suitable for the industrial production of a high-purity lactulose syrup.

Production process of high-purity lactulose syrup

A stock feed containing a specific amount of galacto-oligosaccharides, the stock feed being effective in the prevention of scours/loose passage of livestocks and thus in the increase of their weight.

Galacto-oligosaccharide containing feed

Surimi suitable for the production of Kamaboko (fish meat jelly) can be obtained at high yield by compounding (1) a salt-soluble protein fraction prepared by mincing fish meat taken from raw fish into a sol-form, water-washing the resulting sol and dewatering and then subjecting the same to a salt-solution treatment, with (2) heat-denaturated water-soluble protein fractions prepared by heating to coagulation water-soluble protein fractions leached out in the water-wash and salt-solution treatment.

Process for producing surimi

A method for preparing a fish meat powder capable of forming KAMABOKO is disclosed. The method involves forming a slurry of fish meat in a neutral buffer solution containing divalent metal ions and polyvalent weak-acid anions. The anions are present in an amount sufficient to sequester the metal ions. The slurry is converted to a fish meat powder by spray-drying.

Method of preparing fish meat powder having kamaboko-forming property

The fish meat slurry which is obtained by finely mincing fresh fish meat or frozen ground fish meat (frozen SURIMI) in conjunction with a water-soluble protein and converting the resulting blend into the form of slurry has viscosity low enough to be easily spray dried into fish meat powder.

Method for the production of fish meat powder retaining functional

A method is disclosed for preparing a fish meat powder from a low viscosity slurry by spray-drying. An acid which decomposes or volatilizes at the spray-drying temperature is added to the slurry to lower the viscosity.

Growing community of inventors

Sayama, Japan

Eiki Deya