JPS6340472B2 - - Google Patents
Info
- Publication number
- JPS6340472B2 JPS6340472B2 JP58163902A JP16390283A JPS6340472B2 JP S6340472 B2 JPS6340472 B2 JP S6340472B2 JP 58163902 A JP58163902 A JP 58163902A JP 16390283 A JP16390283 A JP 16390283A JP S6340472 B2 JPS6340472 B2 JP S6340472B2
- Authority
- JP
- Japan
- Prior art keywords
- egg yolk
- alcohol
- lipids
- separated
- egg
- 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
Links
- 102000002322 Egg Proteins Human genes 0.000 claims description 45
- 108010000912 Egg Proteins Proteins 0.000 claims description 45
- 210000002969 egg yolk Anatomy 0.000 claims description 44
- 235000013345 egg yolk Nutrition 0.000 claims description 44
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 150000002632 lipids Chemical class 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 239000010419 fine particle Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 235000013601 eggs Nutrition 0.000 claims description 4
- 239000002904 solvent Substances 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 2
- 239000003921 oil Substances 0.000 description 9
- 239000007787 solid Substances 0.000 description 9
- 239000003925 fat Substances 0.000 description 8
- 239000000203 mixture Substances 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 238000003505 heat denaturation Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000012258 stirred mixture Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Fats And Perfumes (AREA)
Description
【発明の詳細な説明】
本発明は鶏卵等の卵黄よりの脂肪分の分離方法
に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for separating fat from egg yolks such as chicken eggs.
鶏卵は古くから栄養価の高い食品として親しま
れ、近年はさらにその生産様式が近代化されたこ
とにより比較的安価な蛋白質として、その消費量
は非常に大きなものがある。これらの鶏卵はもち
ろん、そのままの形で市販されて、一般家庭で消
費されるものが多いが、かなりの量のものは加工
用、あるいは業務用向けに送られ、間接的な形で
大衆に消費されている。 Chicken eggs have been popular as a highly nutritious food since ancient times, and in recent years, as their production methods have been further modernized, they are consumed in large quantities as a relatively inexpensive protein. Of course, many of these eggs are sold in their raw form and consumed by ordinary households, but a considerable amount are sent for processing or commercial use, and are indirectly consumed by the public. has been done.
卵黄の脂肪分は卵黄中に30％以上あり、コレス
テロール、燐脂質としてのレシチン、ケフアリン
などが含まれている。これらの卵黄油は医薬品、
化粧品としての利用度が高く付加価値の高い有用
物である。又卵黄の脱脂物は蛋白質、ミネラル、
ビタミン等を含む理想的な食品素材であり、脱脂
されている為、油脂の酸敗による変性がなく、未
脱脂の乾燥卵黄に比較し非常に高い保存性を持つ
ものである。 The fat content of egg yolks is over 30%, and contains cholesterol, phospholipids such as lecithin and kephalin. These egg yolk oils are used as pharmaceuticals,
It is a useful product with high added value and is widely used in cosmetics. Also, defatted egg yolk contains protein, minerals,
It is an ideal food material containing vitamins, etc., and because it is defatted, it is not denatured by the rancidity of fats and oils, and has a much higher shelf life than undefatted dried egg yolk.
従来、卵黄油は生卵黄を直接釜で加熱濃縮し
て、分離して出てくる油を絞りとるという方法、
又は乾燥または半乾燥した卵黄をクロロホルム、
エタノール、メタノール、エーテルなどの有機溶
剤で抽出し、この抽出液から溶剤を減圧下で除去
して得る方法がある。しかしながらこれらの方法
により得られる卵黄油は乾燥または半乾燥の状態
にて脂肪の抽出を行なう為、脂肪の酸化等により
褐変を生じ、又脱脂された卵黄固形物は熱変性を
生じており保水性に乏しく利用範囲が限定される
等の問題があつた。 Traditionally, egg yolk oil is produced by directly heating and concentrating raw egg yolks in a pot, separating them, and squeezing out the oil that comes out.
Or dry or semi-dry egg yolk in chloroform,
There is a method of extracting with an organic solvent such as ethanol, methanol, or ether, and removing the solvent from this extract under reduced pressure. However, since fat is extracted from egg yolk oil obtained by these methods in a dry or semi-dry state, browning occurs due to fat oxidation, etc., and the defatted egg yolk solids are thermally denatured and have poor water retention. There were problems such as poor availability and limited scope of use.
本発明は、上記従来法の欠点を解決し酸化、変
性の無い卵黄油及び熱変性の無い保水性の良好な
脱脂卵黄固形分を得る方法を提供するものであ
る。 The present invention solves the above-mentioned drawbacks of the conventional methods and provides a method for obtaining egg yolk oil that is free from oxidation and denaturation and a defatted egg yolk solid content that is free from heat denaturation and has good water retention.
本発明者らは、長年の研究の結果、卵黄とアル
コールを混合、撹拌、加熱することにより卵黄が
微粒凝固、脱水され、大半の脂肪分はアルコール
に溶解抽出され、更にケフアリン等のアルコール
不溶性脂肪分も卵黄固形物表面にアルコール不溶
のまま溶出分離され、圧搾を行なう事によりこれ
らの不溶性脂肪分が容易に圧搾分離される事を発
見し、本発明を考案するに至つた。 As a result of many years of research, the present inventors found that by mixing, stirring, and heating egg yolk and alcohol, the egg yolk is finely coagulated and dehydrated, most of the fat is dissolved and extracted in alcohol, and alcohol-insoluble fat such as kephalin is also extracted. The present inventors discovered that fats are eluted and separated on the surface of egg yolk solids while remaining insoluble in alcohol, and that these insoluble fats can be easily squeezed and separated by squeezing, and have devised the present invention.
本発明を詳しく説明すると
原料としては卵殻及び卵白を分離した生の卵黄
を使用する。次にこれを撹拌する事により組織を
微粒化させ、更に撹拌しながら純度90〜99％の冷
アルコール（０〜10℃）を卵黄に対し重量比２〜
５倍量加え、卵黄とアルコールとの液々混合接触
を行なわせしめ、卵黄蛋白の微粒蛋白凝固を行な
う。次にこの混合物を加熱して、更に卵黄蛋白の
凝固を計ると同時にアルコール可溶性の卵黄脂質
の溶出及びアルコール不溶性卵黄脂質の凝固卵黄
表面への移動を行なわしめる。このように卵黄脂
質の溶出、表面移動が可能となるのは卵黄の微粒
凝固により初めて可能となるものである。このよ
うにアルコール処理を行なつた後にスクリユープ
レス等の圧搾装置により、単位圧力５〜50Kg／cm2
にて圧搾を行なう事により容易に卵黄固形物と卵
黄脂質との分離が行なわれる。すなわち圧搾を行
なう事によりアルコール不溶性の卵黄脂質まで分
離可能となるものである。圧搾により得られた圧
搾液はアルコール可溶性、及びアルコール不溶性
卵黄脂質の混合物でありこれを遠心分離により比
重分離することによりケフアリン等のアルコール
不溶性脂質とコレステロール、レシチン等のアル
コール可溶性脂質との分離が行なえる。分離され
た脂質は各々減圧蒸溜する事により清澄な卵黄油
を得ることが出来る。又圧搾分離された固形分は
減圧乾燥を行なう事により白色の脱脂卵黄固形物
を得ることが出来る。このように本発明に依れば
酸化、変性の無い純粋な卵黄油を得ることが可能
となり、更に熱変性の無い保水性の良好な脱脂卵
黄蛋白質を得ることが出来る。 To explain the present invention in detail, raw egg yolk from which egg shells and egg whites have been separated is used as a raw material. Next, by stirring this, the tissue is atomized, and while stirring, add cold alcohol (0 to 10℃) with a purity of 90 to 99% to the egg yolk at a weight ratio of 2 to 10 degrees Celsius.
Add 5 times the amount and bring the egg yolk and alcohol into liquid-liquid contact to coagulate the egg yolk protein into fine particles. Next, this mixture is heated to further coagulate the egg yolk protein, and at the same time to elute the alcohol-soluble egg yolk lipid and to cause the alcohol-insoluble egg yolk lipid to migrate to the surface of the coagulated egg yolk. Elution and surface movement of egg yolk lipids in this way is only possible when the egg yolk is coagulated into fine particles. After the alcohol treatment, the mixture is compressed using a squeezing device such as a screw press at a unit pressure of 5 to 50 kg/cm 2 .
The egg yolk solids and egg yolk lipids can be easily separated by squeezing the egg yolk. That is, by squeezing, even alcohol-insoluble egg yolk lipids can be separated. The squeezed liquid obtained by squeezing is a mixture of alcohol-soluble and alcohol-insoluble egg yolk lipids, and by centrifugation and gravity separation, alcohol-insoluble lipids such as cephalin and alcohol-soluble lipids such as cholesterol and lecithin can be separated. Ru. Clear egg yolk oil can be obtained by distilling each separated lipid under reduced pressure. Furthermore, by drying the compressed and separated solids under reduced pressure, a white defatted egg yolk solid can be obtained. As described above, according to the present invention, it is possible to obtain pure egg yolk oil that is not oxidized or denatured, and furthermore, it is possible to obtain defatted egg yolk protein that is not denatured by heat and has good water retention properties.
本発明の特長としては、
(1) 卵黄とアルコールとを撹拌する事により液々
混合させ、卵黄の微粒凝固、脱水を行い更に加
温する事により効率的な脱水、脱脂が行なえ
る。 The features of the present invention are as follows: (1) Egg yolk and alcohol are mixed liquid-liquid by stirring, the egg yolk is coagulated into fine particles, dehydrated, and further heated to perform efficient dehydration and defatting.
(2) 前記(1)の処理を行なう事により卵黄固形分が
微粒化され表面積が飛躍的に増大する事により
アルコール不溶性のケフアリンが微粒固形物表
面に溶出分離され、これを圧搾する事により分
離する事が可能となり、又この圧搾液中のケフ
アリンの分離は遠心分離機等により容易に比重
分離が行なわれる。(2) By performing the treatment in (1) above, the egg yolk solid content becomes fine particles and the surface area increases dramatically, so that alcohol-insoluble kephalin is eluted and separated on the surface of the fine solid particles, and is separated by squeezing it. In addition, kephalin in this squeezed liquid can be easily separated by specific gravity separation using a centrifuge or the like.
(3) 卵黄脱脂の溶剤にエタノールを単独で使用出
来る為、被抽出卵黄固形分の溶剤残留が生じた
場合にも安全性が高い。(3) Since ethanol can be used alone as a solvent for egg yolk defatting, it is highly safe even if the solvent remains in the egg yolk solids to be extracted.
(4) エタノールによる卵黄の蛋白凝固、脱水、脱
脂が行なわれる為、熱変性のない保水性、保存
性の良好な卵黄蛋白質を得る事が出来る。(4) Since protein coagulation, dehydration, and defatting of egg yolk are performed using ethanol, it is possible to obtain egg yolk protein that does not undergo heat denaturation and has good water retention and storage stability.
次に本発明の実施例を示す。 Next, examples of the present invention will be shown.
卵殻及び卵白を分離した卵黄を１Kg（水分51.3
％，蛋白質15.2％，脂質31.1％，灰分1.7％）を撹
拌槽に収容し約50rpmにて撹拌しながら５℃のエ
タノール（純度99％）４を加え卵黄が微粒凝固
する迄、撹拌を行い、次に約20rpmにて撹拌しな
がら60℃迄加温を行なつた。次にこの撹拌混合液
を濾布により濾過し、更に単位圧力10Kg／cm2にて
圧搾を行なつた。圧搾の終了した分離液は4.12
圧搾粕は293ｇであつた。圧搾粕は更に50℃のエ
タノール（純度99％）1.5を添加し更に約
20rpmにて撹拌しながら70℃迄加温を行なつた。
次にこの撹拌混合液を濾布により濾過し、更に単
位圧力20Kg／cm2にて圧搾を行なつた。圧搾の終了
した分離液は1.51圧搾粕は282ｇであつた。次
に第一回と第二回の分離液を加え3000Gにて２分
間遠心分離を行いケフアリンを分離し夾雑物を除
去して26ｇのケフアリンを得た。遠心分離した清
澄液は減圧蒸溜により水分、エタノールの分離を
行い清澄な卵黄油278ｇを得た。第二回目の圧搾
粕は減圧乾燥して白色の乾燥卵黄209ｇ（蛋白質
80.0％，脂質3.1％，灰分8.9％，4.3％）を得た。 1 kg of egg yolk (water content: 51.3
%, protein 15.2%, lipid 31.1%, ash 1.7%) was placed in a stirring tank, and while stirring at approximately 50 rpm, ethanol (purity 99%) 4 at 5°C was added and stirred until the egg yolk solidified into fine particles. Next, the mixture was heated to 60° C. while stirring at about 20 rpm. Next, this stirred mixture was filtered through a filter cloth and further compressed at a unit pressure of 10 kg/cm 2 . The separated liquid after compression is 4.12
The pressed lees weighed 293g. The pressed lees is further added with 1.5 liters of ethanol (99% purity) at 50°C and further reduced to approx.
The mixture was heated to 70°C while stirring at 20 rpm.
Next, this stirred mixture was filtered through a filter cloth, and further compressed at a unit pressure of 20 kg/cm 2 . The separated liquid after pressing was 1.51 g, and the pressed lees was 282 g. Next, the first and second separated solutions were added and centrifuged at 3000G for 2 minutes to separate kephalin and remove impurities, yielding 26 g of kefalin. Water and ethanol were separated from the centrifuged clear liquid by vacuum distillation to obtain 278 g of clear egg yolk oil. The second pressed lees was dried under reduced pressure to produce 209g of white dried egg yolk (protein
80.0%, lipid 3.1%, ash 8.9%, 4.3%).
Claims (1)
ルコールを添加させ液々接触、微粒蛋白凝固を行
い、加熱して脂質の溶出を行なつた後に圧搾によ
りアルコール可溶性脂質及びアルコール不溶性脂
質の圧搾分離を行い、遠心分離によりアルコール
不溶性脂質及びアルコール可溶性脂質の分離を行
い脱溶剤して卵黄油を得ることを特徴とする卵黄
脂質の分離方法。1 Add cold alcohol to the raw egg yolk separated from the egg while stirring to perform liquid-liquid contact, coagulate fine particles of protein, heat to elute the lipids, and then press to separate alcohol-soluble and alcohol-insoluble lipids. A method for separating egg yolk lipids, the method comprising: separating alcohol-insoluble lipids and alcohol-soluble lipids by centrifugation, and removing the solvent to obtain egg yolk oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58163902A JPS6055095A (en) | 1983-09-05 | 1983-09-05 | Separation of yolk lipid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58163902A JPS6055095A (en) | 1983-09-05 | 1983-09-05 | Separation of yolk lipid |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6055095A JPS6055095A (en) | 1985-03-29 |
| JPS6340472B2 true JPS6340472B2 (en) | 1988-08-11 |
Family
ID=15782994
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58163902A Granted JPS6055095A (en) | 1983-09-05 | 1983-09-05 | Separation of yolk lipid |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6055095A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5091203A (en) * | 1989-12-01 | 1992-02-25 | Campbell Soup Company | Method for removing cholesterol from eggs |
| IN179200B (en) * | 1994-02-21 | 1997-09-13 | Werner Dr Med Nawrocki | |
| JP3289165B2 (en) * | 1994-03-01 | 2002-06-04 | 備前化成株式会社 | Method for producing egg yolk oil containing docosahexaenoic acid |
| JP3267868B2 (en) * | 1995-08-29 | 2002-03-25 | キユーピー株式会社 | Egg yolk phospholipid composition |
-
1983
- 1983-09-05 JP JP58163902A patent/JPS6055095A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6055095A (en) | 1985-03-29 |
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