JPH0322396B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing phospholipids having a low fat and oil content.

As phospholipids, soybean lecithin and egg yolk lecithin are widely used in foods, medicines, cosmetics, etc., and their forms range from oily ones containing fats and oils.
Various products are commercially available, including powdered products from which oil and fat have been removed, and powdered products with excipients.

So-called soybean lecithin is widely used in the food industry because it is inexpensive, but it has problems with taste and odor, and egg yolk lecithin has problems with its extraction method and price, so it has only limited uses. Furthermore, in order to obtain a highly pure phospholipid by removing coexisting oil, acetone must generally be used as a solvent, but the use of such a solvent is essentially undesirable.

In addition, JP-A No. 57-26548 discloses that phospholipids containing oils and fats are extracted with concentrated alcohol to form an alcohol solution, and a small amount of water is added to this alcohol solution to precipitate and remove the oils and phosphatidylcholine. However, this method requires the use of a large amount of solvent, has a poor recovery rate of phospholipids, and is a labor-intensive method, which is not industrially advantageous.

An object of the present invention is to provide a method for easily removing fats and oils contained in phospholipids without using solvents harmful to the human body.

The constituent requirements of the present invention are that phospholipids containing oil and fat are mixed in a weight ratio of water/ethanol = 90/10 to 60/40.
Or water/propylene glycol = 90/10 to 50/50
mixed with water-miscible alcohols, with an oil layer on the top layer,
The purpose is to perform phase separation to produce a phospholipid-containing aqueous layer in the lower layer, and remove the oil layer to obtain phospholipids with a low oil and fat content.

If the phospholipid is used as a water-alcohol solution, it can be used as is; otherwise, the phospholipid can be removed by removing the solvent by an appropriate method.

Phospholipids containing fats and oils that are the object of the present invention include, but are not limited to, phospholipid-containing products derived from natural products such as soybean lecithin, soybean gum, and egg yolk.

The amounts of alcohol and water in the water-miscible alcohol used in the present invention are 10 to 200% by weight and 40 to 300% by weight, respectively, based on the phospholipids containing oil and fat.
and can be appropriately selected in the range of 60% by weight or more as water-miscible alcohols. If the amount of water-miscible alcohol is less than 60% by weight, the viscosity of the system will increase and phase separation will not occur. On the other hand, the upper limit of the usage amount is determined mainly by economic efficiency. Moreover, the alcohol used is preferably ethanol or propylene glycol.

The most important point of the present invention is to mix phospholipids containing oil and fats and water-miscible alcohols and then let them stand to form an oil layer on the upper layer and an aqueous layer consisting of water-alcohol-phospholipids on the lower layer. The key is to use water and alcohol in the same proportions.

This ratio varies depending on the type of alcohol; for example, in the case of ethanol, it is a weight ratio of water/
Ethanol = 90/10 to 60/40, in the case of propylene glycol, water/propylene glycol = 90/10 to 50/50, preferably 80/20 to 60/40
It is.

If the amount of water is too much than the above ratio, the entire system will turn into an emulsion during the mixing of the three components, making it impossible to achieve the purpose of the present invention. On the other hand, if the amount of water is too less than the above ratio, part of the phospholipids will precipitate. Moreover, since the oil layer is the lower layer, the recovery rate of phospholipids is extremely reduced.

In addition, it is preferable that the aqueous layer is not emulsified, but
If it is necessary to increase the amount of water-miscible alcohol used to reduce the viscosity of the system, all or part of the aqueous layer may be emulsified (it is sufficient if an oil layer forms on top). ).

The method of mixing the three components, phospholipids containing fats and oils, alcohols, and water, can be arbitrarily selected, such as adding the phospholipids containing fats and oils to the water-miscible alcohols, or vice versa.

Stirring methods can range from low-speed stirring to high-speed stirring using a homomixer.

In the present invention, by appropriately mixing the three components mentioned above, for example, in the case of soybean lecithin, oil droplets can be seen deposited in the system, and if this is allowed to stand still, an oil layer will form on the upper layer and a transparent fluid will form on the lower layer. A phospholipid-containing aqueous layer is obtained. 60 to accelerate phase separation
May be heated to ~80°C.

As for the separation method, ordinary methods such as simple liquid separation and centrifugation may be used, and by removing water and alcohol from the obtained lower layer, phospholipids with a low fat and oil content can be obtained.

The effects of the present invention are manifested not only in the reduction of fat and oil content, but also in the improvement of color tone, taste, and odor. Furthermore, since the aqueous layer obtained in the present invention has self-emulsifying properties, it can also be used as a liquid preparation.

The present invention will be explained by the following examples, but the present invention is not limited thereto.

Example 1 100g of commercially available soybean lecithin with 65% acetone insoluble content
was mixed with 100 g of 20% ethanol aqueous solution under stirring,
Stir for 10 minutes. If a slightly viscous liquid mixture is left undisturbed, the oil droplets will become coarse and begin to separate. When left to stand for 2 hours, a dark red oil layer will separate in the upper layer, a slight aqueous layer in the middle, and a transparent, yellow-red aqueous layer in the lower layer. This was separated to obtain 28 g of an upper layer and 172 g of a lower layer.

Volatile components were removed from the lower layer under reduced pressure to obtain 72.5 g of pale yellow soybean lecithin. The acetone insoluble content of this product was 89%, and the color tone, taste, and odor were also greatly improved.

Example 2 175 g of the lower layer was obtained in the same manner as in Example 1 except that a 30% propylene glycol aqueous solution was used instead of the 20% ethanol aqueous solution used in Example 1.

This was extracted with n-hexane, and the solvent was removed to obtain 74 g of phospholipid with an acetone insoluble content of 87%.

Example 3 Add 100g of 50% ethanol solution to 200g of soybean gum consisting of 40% phospholipids, 20% soybean oil, and 40% water.
were mixed and the mixture was centrifuged at 2000 rpm for 5 minutes, resulting in a yellow-brown oil layer on top, a dusty interphase, and a mobile yellow aqueous layer.

Volatile components were removed from this aqueous layer to obtain 87 g of pale yellow soybean phospholipid containing 90% acetone-insoluble matter.

Example 4 100 g of raw egg yolk was mixed with 20 g of ethanol, left for 10 minutes, and then 120 g of 20% ethanol solution was added and stirred. When this is centrifuged at 2000 rpm for 5 minutes, it is separated into a precipitate consisting of a yellow transparent egg yolk oil layer, a yellowish white lecithin emulsion layer, and an almost white egg yolk protein from the top. Separate the egg yolk oil layer and emulsified layer and remove the sediment.
Extracted with 50g of 20% ethanol solution, centrifuged in the same way, and combined the supernatant with the emulsified layer and concentrated under reduced pressure to obtain 11.5g of yellow egg yolk lecithin (acetone insoluble part).
80%) was obtained, while 17 g of egg yolk oil was obtained from the upper layer (egg yolk oil layer).

Comparative example 1 100g of commercially available soybean lecithin with 65% acetone insoluble content
When mixed with 100 g of a 4% ethanol aqueous solution under stirring, a viscous emulsified state was obtained, and no phase separation occurred.

Comparative Example 2 Comparative Example 1 was performed using 100 g of 65% ethanol aqueous solution instead of the 4% ethanol aqueous solution used in Comparative Example 1.
When mixed in the same manner as above, the mixture separated into a yellow-white emulsified layer at the top and a layer consisting of fats and phospholipids at the bottom.

When the upper emulsified layer was concentrated under reduced pressure, only 6 g of phospholipid was obtained.

Comparative Example 3 When 100 g of a 95% ethanol aqueous solution was used instead of the 4% ethanol aqueous solution used in Comparative Example 1 and mixed in the same manner as in Comparative Example 1, the oil layer and water layer were mixed and could not be separated.

Claims (1)

[Scope of Claims] 1. Phospholipids containing fats and oils in a weight ratio of water/fat.
Mix with water-miscible alcohols of ethanol = 90/10 to 60/40 or water/propylene glycol = 90/10 to 50/50, and phase separate to form an oil layer in the upper layer and an aqueous layer containing phospholipids in the lower layer. A method for producing phospholipids with a low oil and fat content, which is characterized by removing the oil layer. 2. The method for producing a phospholipid with a low fat/oil content according to claim 1, wherein the phospholipid is a phospholipid-containing substance derived from a natural product such as soybean phospholipid, soybean gum, egg yolk, or other natural product. 3. Using 10 to 200% by weight as alcohol in water-miscible alcohols and 40 to 300% by weight as water in water-miscible alcohols, based on the raw material phospholipids,
The method for producing a phospholipid with a low fat/oil content according to claim 1, wherein the water-miscible alcohol is used in an amount of 60% by weight or more.