JPH066031B2 - Extraction method of egg yolk lipid - Google Patents
Extraction method of egg yolk lipidInfo
- Publication number
- JPH066031B2 JPH066031B2 JP60157324A JP15732485A JPH066031B2 JP H066031 B2 JPH066031 B2 JP H066031B2 JP 60157324 A JP60157324 A JP 60157324A JP 15732485 A JP15732485 A JP 15732485A JP H066031 B2 JPH066031 B2 JP H066031B2
- Authority
- JP
- Japan
- Prior art keywords
- egg yolk
- yolk
- oil
- egg
- protein
- 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
- 210000002969 egg yolk Anatomy 0.000 title claims description 48
- 102000002322 Egg Proteins Human genes 0.000 title claims description 35
- 108010000912 Egg Proteins Proteins 0.000 title claims description 35
- 235000013345 egg yolk Nutrition 0.000 title claims description 35
- 150000002632 lipids Chemical class 0.000 title claims description 16
- 238000000605 extraction Methods 0.000 title description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 238000005345 coagulation Methods 0.000 claims description 3
- 230000015271 coagulation Effects 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 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
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000003505 heat denaturation Methods 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- VLKZOEOYAKHREP-UHFFFAOYSA-N hexane Substances CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】 （イ） 産業上の利用分野 この発明は、卵黄脂質の抽出方法に関する。TECHNICAL FIELD The present invention relates to a method for extracting egg yolk lipids.
（ロ） 従来の技術及びその問題点 従来、卵黄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方法、又は、乾燥または半乾燥した
卵黄から脂質を、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媒で抽出し、この抽出液から
溶剤を減圧条件下で除去して得る方法等があった。(B) Conventional technology and its problems Conventionally, yolk is a method of directly concentrating raw egg yolk by heating in a kettle to separate and squeeze out the resulting oil, or dry or semi-dried egg yolk to remove lipids from chloroform, There has been a method of extracting with an organic solvent such as ethanol, methanol or ether, and removing the solvent from this extract under reduced pressure conditions.
（ハ） 発明が解決しようとする問題点 しかしながら、これらの方法により得られる卵黄は、乾
燥又は半乾燥の状態にて脂肪の抽出を行うため、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
変化を生じており利用範囲が限定されるという欠点があ
った。(C) Problems to be Solved by the Invention However, the egg yolks obtained by these methods extract fat in a dried or semi-dried state, so that the egg yolk undergoes browning due to oxidation of fat and is defatted. The egg yolk solid material has the drawback that it undergoes heat change and its range of use is limited.
（ニ） 問題点を解決するための手段 この発明では、卵より分離した生の卵黄を、加熱した卵
黄油中に浸漬して、減圧条件下において液々接触、微粒
蛋白凝固を行い、卵黄中の資質の溶出を行って卵黄油を
得ることを特徴とする卵黄脂質の抽出方法を提供せんと
するものである。(D) Means for Solving Problems In the present invention, raw egg yolk separated from an egg is immersed in heated egg yolk oil, liquid contact is performed under reduced pressure conditions, and fine protein coagulation is performed. It is intended to provide a method for extracting egg yolk lipids, characterized in that the egg yolk oil is obtained by elution of the quality of the egg yolk.
（ホ） 作 用 この発明では、卵黄油にて卵黄を加熱して微粒蛋白の凝
固を行い、同卵黄中の脂質を同油中に溶出せしめている
ので、凝固した微粒蛋白から分離した油分には卵黄油以
外の不純物は全く含まれず純粋な卵黄油脂を得ることが
できる。また卵黄中の水分は減圧条件下にて蒸散するの
で高温を要せず、上記蛋白及び卵黄油の熱変性を抑制し
ている。なお、卵黄中には脂質が約３０％含有されてお
り、抽出した卵黄脂質は、加熱に用いた卵黄油の増量の
形で得られるものである。(E) Operation In the present invention, the egg yolk is heated with the egg yolk oil to coagulate the fine protein, and the lipids in the yolk are eluted into the oil. It contains no impurities other than egg yolk oil, and pure egg yolk oil and fat can be obtained. Further, the water in the egg yolk evaporates under reduced pressure, so that high temperature is not required, and the heat denaturation of the protein and egg yolk oil is suppressed. It should be noted that the egg yolk contains about 30% of lipid, and the extracted yolk lipid is obtained by increasing the amount of the yolk oil used for heating.
（ヘ） 効 果 この発明によれば、処理温度が低く卵黄及び卵黄油以外
の物質を用いないので、純粋な卵黄脂質を得ることがで
き、油脂抽出後の凝固蛋白質は熱変性を受けていないの
で良質蛋白質として食用または食品原料として用いるこ
とができる。(F) Effect According to the present invention, since the treatment temperature is low and substances other than egg yolk and egg yolk oil are not used, pure egg yolk lipids can be obtained, and the coagulated protein after oil and fat extraction is not subjected to heat denaturation. Therefore, it can be used as edible or food raw material as a high quality protein.
（ト） 実施例 この発明の実施例を詳細に説明すれば、密閉可能の蓋体
を有し、内部を減圧可能とした容量約４．５立法米のク
ッカー中に、卵黄から抽出した卵黄油約１５０ｋｇを投
入して約６０〜１００℃に加熱しておく。(G) Example To describe the example of the present invention in detail, an egg yolk oil extracted from an egg yolk in a cooker having a lid capable of sealing and having a depressurizable inside of a capacity of about 4.5 cubic cubic meters. About 150 kg is charged and heated to about 60 to 100 ° C.
次いで、生の全卵から取り出した卵黄約７５ｋｇをクッ
カー中に投入し、閉蓋してクッカー内部を減圧する。こ
の減圧条件は、最初に約１０〜２０ｍｍＨｇの軽度のの
減圧を約３０分間行い、次いで、約７４０〜７５０ｍｍ
Ｈｇ、約６０分間の強度の減圧を行って、卵黄中の水分
を蒸散せしめ含水率約３〜６％前後まで脱水する。Then, about 75 kg of egg yolk extracted from raw whole eggs is put into the cooker, the lid is closed, and the inside of the cooker is depressurized. This depressurization condition is such that a slight depressurization of about 10 to 20 mmHg is first performed for about 30 minutes, and then about 740 to 750 mm.
Hg is depressurized for about 60 minutes to evaporate water in the egg yolk and dehydrate to a water content of about 3 to 6%.
すなわち、減圧初期において、卵黄中の蛋白質を熱凝固
させて安定化し、次段の強度の減圧中の細胞破裂による
細胞内容物の過度の流出を防止するものである。そし
て、７４０〜７５０ｍｍＨｇの強度の減圧によって、原
料中の水分蒸発を促進し、比較的低温度、短時間での脱
水乾燥処理を行うものである。特に卵黄に含まれた卵黄
脂質は、加熱及び減圧処理により、熱凝固した蛋白質か
ら分離して熱媒体たる卵黄油中に溶出するものであり、
クッカー内容物を固液分離することによって、抽出した
卵黄油脂と熱媒体の卵黄油の混合液体と、蛋白質が凝固
した卵黄蛋白に分離することができる。なお、固液分離
には、濾過、遠心分離等の方法を用いることができる。That is, in the initial stage of depressurization, the protein in the egg yolk is thermally coagulated and stabilized to prevent excessive outflow of cell contents due to cell rupture during depressurization at the next strength. Then, by decompressing with a strength of 740 to 750 mmHg, evaporation of water in the raw material is promoted, and dehydration and drying treatment is performed at a relatively low temperature in a short time. In particular, the yolk lipids contained in the yolk are those that are separated from the heat-coagulated protein by heat and reduced pressure treatment and are eluted in the yolk oil that is the heat medium,
By solid-liquid separating the contents of the cooker, it is possible to separate the mixed liquid of the extracted yolk oil and fat and the yolk oil of the heat medium and the egg yolk protein in which the protein is coagulated. For solid-liquid separation, methods such as filtration and centrifugation can be used.
かくして、得られた混合液体は、卵黄脂質と熱媒体の卵
黄油との混合物であるが、卵黄油は卵黄から抽出された
脂質そのものであり、従って純粋な卵黄脂質が得られる
ものであり、上記のような減圧条件下での低温加熱によ
る脂質抽出により卵黄脂質を構成した飽和脂肪酸、不飽
和脂肪酸、及び燐脂質の分解、劣化がない。Thus, the obtained mixed liquid is a mixture of egg yolk lipid and egg yolk oil of the heat medium, but the egg yolk oil is the lipid itself extracted from the egg yolk, and thus pure egg yolk lipid is obtained, There is no decomposition or deterioration of saturated fatty acids, unsaturated fatty acids, and phospholipids that constitute egg yolk lipids by lipid extraction by low-temperature heating under such a reduced pressure condition.
なお、分離した凝固蛋白質は良質蛋白源として食用また
は食品加工原料として用いることができ、更に必要に応
じて、Ｎヘキサン等の有機溶媒を用いて脱脂を行い、卵
黄油の収量を向上すると共に、上記凝固蛋白の含油量を
下げることも可能である。The separated coagulated protein can be used as an edible or food processing raw material as a high-quality protein source, and if necessary, defatted with an organic solvent such as N-hexane to improve the yield of egg yolk oil, It is also possible to reduce the oil content of the coagulation protein.
Claims (1)
油中に浸漬して、減圧条件下において液々接触、微粒蛋
白凝固を行い、卵黄中の脂質の溶出を行って卵黄油を得
ることを特徴とする卵黄脂質の抽出方法。1. A raw yolk separated from an egg is immersed in a heated yolk oil, contacted with liquid under reduced pressure, coagulation of fine protein is carried out, and lipids in the yolk are eluted to obtain an yolk oil. A method for extracting egg yolk lipid, which is characterized in that it is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60157324A JPH066031B2 (en) | 1985-07-16 | 1985-07-16 | Extraction method of egg yolk lipid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60157324A JPH066031B2 (en) | 1985-07-16 | 1985-07-16 | Extraction method of egg yolk lipid |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6219056A JPS6219056A (en) | 1987-01-27 |
| JPH066031B2 true JPH066031B2 (en) | 1994-01-26 |
Family
ID=15647205
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60157324A Expired - Lifetime JPH066031B2 (en) | 1985-07-16 | 1985-07-16 | Extraction method of egg yolk lipid |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH066031B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE112005003551B4 (en) * | 2005-04-22 | 2019-08-08 | Harmonic Drive Systems Inc. | Motor with built-in electromagnetic brake |
-
1985
- 1985-07-16 JP JP60157324A patent/JPH066031B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6219056A (en) | 1987-01-27 |
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