JPH07100001B2 - Powder egg yolk lecithin - Google Patents
Powder egg yolk lecithinInfo
- Publication number
- JPH07100001B2 JPH07100001B2 JP61001309A JP130986A JPH07100001B2 JP H07100001 B2 JPH07100001 B2 JP H07100001B2 JP 61001309 A JP61001309 A JP 61001309A JP 130986 A JP130986 A JP 130986A JP H07100001 B2 JPH07100001 B2 JP H07100001B2
- Authority
- JP
- Japan
- Prior art keywords
- egg yolk
- yolk lecithin
- phospholipid content
- powdered
- lecithin
- 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 - Fee Related
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- Medicinal Preparation (AREA)
Description
【発明の詳細な説明】 ＜産業上の利用分野＞ 本発明は、粉末状（顆粒状も含む）で保存性の優れた粉
末卵黄レシチンに関する。DETAILED DESCRIPTION OF THE INVENTION <Industrial field of application> The present invention relates to a powdery egg yolk lecithin which is powdery (including granular) and has excellent preservability.
＜従来の技術及びその問題点＞ 従来より、栄養補助食品の一つとして粉末大豆レシチン
が市販されており、またその吸質性が高く大豆臭が強い
という問題点を改善する技術も種々提案されている（例
えば、特公昭35−8731号公報）。しかし、卵黄レシチン
を粉末化したものは市販されていない。<Prior art and its problems> Conventionally, powdered soybean lecithin has been marketed as one of dietary supplements, and various technologies have been proposed to improve the problem that it has a high absorbability and a strong soybean odor. (For example, Japanese Patent Publication No. 35-8731). However, powdered egg yolk lecithin is not commercially available.
卵黄レシチンは、常温では液状乃至ペースト状であり、
保存性が悪く、褐変・風味変化が起き易いので、通常、
冷凍保管する必要があつた。よつて、このような卵黄レ
シチンを粉末化すればすぐ変質してしまうというのが当
業界の常識であつたので、卵黄レシチンの粉末化につい
てはほとんど検討されていなかつた。一方、取扱い易く
保存性の良い卵黄レシチンを求める声は多い。Egg yolk lecithin is liquid or pasty at room temperature,
Since the shelf life is poor and browning and flavor changes easily occur,
It had to be stored frozen. Therefore, since it is a common sense in the art that powdered egg yolk lecithin is likely to be deteriorated, so that powdered egg yolk lecithin has hardly been studied. On the other hand, there are many calls for an egg yolk lecithin that is easy to handle and has good storage stability.
そこで、本発明は、保存性の良い粉末卵黄レシチンを提
供することを目的とする。Therefore, an object of the present invention is to provide powder egg yolk lecithin having good storage stability.
＜問題点を解決するための手段＞ 本発明者らは、前記目的を達成するため種々検討を重ね
た結果、卵黄レシチンに、デキストリン又は乳糖からな
る賦形剤と、カゼイン，カゼインナトリウム等からなる
乳化促進剤とを添加し、乳化・均質化した後乾燥して粉
末化した粉末レシチンは、通気性のない容器等に密封し
ておきさえすれば、変質せず、むしろ液状のものより保
存性が良いことを知見した。かかる知見に基づく本発明
の構成は、卵黄レシチンに、デキストリン又は乳糖から
なる賦形剤と、カゼイン，カゼインナトリウム等からな
る乳化促進剤とを添加し、乳化・均質化した後乾燥し粉
末化してなることを特徴とするものである。<Means for Solving Problems> As a result of various studies to achieve the above-mentioned object, the present inventors have found that egg yolk lecithin is composed of an excipient consisting of dextrin or lactose, casein, sodium caseinate and the like. Powdered lecithin that has been emulsified and homogenized by adding an emulsification accelerator and then dried into powder does not deteriorate as long as it is sealed in a non-breathable container, etc. Was found to be good. The composition of the present invention based on such knowledge is that egg yolk lecithin is supplemented with an excipient consisting of dextrin or lactose, and casein, an emulsification accelerator consisting of sodium caseinate, etc., emulsified and homogenized, and then dried and powdered. It is characterized by becoming.
以下に本発明の構成を詳述する。The constitution of the present invention will be described in detail below.
本発明に用いる卵黄レシチンは、通常用いられる液状の
ものあるいはペースト状のものでよく、リン脂質含量が
30〜100重量％のものが好ましい。また、賦形剤はデキ
ストリン又は乳糖であるが、その中にカゼイン、カゼイ
ンナトリウム等の乳化促進剤を1.0〜3.0重量％含有させ
るとよい。なお、本発明においては賦形剤にデンプンは
含まない。The egg yolk lecithin used in the present invention may be a liquid or paste that is usually used, and has a phospholipid content of
It is preferably from 30 to 100% by weight. The excipient is dextrin or lactose, and it is preferable to add 1.0 to 3.0% by weight of an emulsification accelerator such as casein or sodium casein. In the present invention, the excipient does not include starch.
本発明にかかる粉末卵黄レシチンは、これらの卵黄レシ
チンと賦形剤と清水とを用いて常法に従い乳化・均質化
し、公知のスプレードライ法などにより乾燥して粉末化
すれば得ることができる。ここで、卵黄レシチンと賦形
剤との乳化・均質化には、コロイドミル、マスタードミ
ル、ホモゲナイザー、ホバートミキサーを用いればよい
が、この乳化・均質化は充分行う必要がある。また、粉
末化をする場合、温度管理を充分行う必要がある。例え
ばスプレードライの場合の排気温度は、原料の卵黄レシ
チンのリン脂質含によつて設定する必要があるが、その
上下温度差は５℃位に保つ必要がある。The powder egg yolk lecithin according to the present invention can be obtained by emulsifying and homogenizing these egg yolk lecithin, an excipient and fresh water according to a conventional method, and drying and powdering by a known spray drying method or the like. Here, a colloid mill, a mustard mill, a homogenizer, and a Hobart mixer may be used for the emulsification / homogenization of the egg yolk lecithin and the excipient, but this emulsification / homogenization must be sufficiently performed. In addition, when powdering, it is necessary to sufficiently control the temperature. For example, in the case of spray drying, the exhaust temperature needs to be set depending on the content of phospholipids in the raw material egg yolk lecithin, but the difference in temperature between the upper and lower sides must be maintained at about 5 ° C.
尚、粉末化された卵黄レシチンには、必要に応じて造粒
機で顆粒化することもできる。The powdered egg yolk lecithin can be granulated with a granulator if necessary.
このようにして得られる本発明の粉末卵黄レシチンは、
賦形剤を用いているので、そのリン脂質含量の上限は約
80％である。例えばリン脂質含量が100％の卵黄レシチ
ンを用いない場合にはリン脂質含量が80％まで、好まし
くは70％までの粉末卵黄レシチンが製造でき、またリン
脂質含量が60％の卵黄レシチンを用いた場合にはリン脂
質含量が50％まで、好ましくは40％までの粉末卵黄レシ
チンが製造できる。また、リン脂質含量が25％未満の製
品は、リン脂質含量が小さすぎて実用的でないので好ま
しくない。Thus obtained powder egg yolk lecithin of the present invention,
Since the excipient is used, the upper limit of its phospholipid content is about
80%. For example, if egg yolk lecithin with a phospholipid content of 100% is not used, powdered egg yolk lecithin with a phospholipid content of up to 80%, preferably 70% can be produced, and egg yolk lecithin with a phospholipid content of 60% is used. In some cases powdered yolk lecithin with a phospholipid content of up to 50%, preferably up to 40% can be produced. Further, products having a phospholipid content of less than 25% are not preferable because the phospholipid content is too small to be practical.
＜作用＞ 作用は定かではないが卵黄レシチンに、デキストリ又は
乳糖からなる賦形剤と、カゼイン，カゼインナトリウム
等からなる乳化促進剤とを添加し、乳化・均質化した後
乾燥し粉末化することにより、液状あるいはペースト状
の卵黄レシチンに比べて常温での保存性が向上し、褐変
や風味変化が起きにくくなる。<Effect> Although the effect is not clear, add an excipient consisting of dextri or lactose and an emulsification accelerator consisting of casein, sodium caseinate, etc. to egg yolk lecithin, and after emulsifying and homogenizing, dry and powder As a result, storage stability at room temperature is improved, and browning and flavor change are less likely to occur, as compared with liquid or pasty egg yolk lecithin.
＜試 験 例＞ 以下に本発明の効果を示す試験例を説明する。<Test Example> A test example showing the effect of the present invention will be described below.
試験例1. （卵黄レシチンと粉末卵黄レシチンとの保存性の比較） リン脂質含量が30％の卵黄レシチン（液状）をゼラチン
カプセルに2gづつ封入した製品と後述の実施例２により
得られた本発明にかかる顆粒卵黄レシチン（リン脂質含
量30％）とをアルミシート製袋に50gづつ充填した製品
を５℃、室温（20℃）、35℃にてそれぞれに保存し、３
ケ月、６ケ月、12ケ月（35℃保存の場合は１ケ月、３ケ
月、６ケ月）後における色及び風味の変化を比較した。
この結果は表−１に示す。Test Example 1. (Comparison of preservability of egg yolk lecithin and powder egg yolk lecithin) A product obtained by enclosing 2 g of egg yolk lecithin (liquid) having a phospholipid content of 30% in a gelatin capsule and a book obtained in Example 2 described later. The product in which 50g of granular egg yolk lecithin according to the invention (phospholipid content 30%) is packed in an aluminum sheet bag is stored at 5 ° C, room temperature (20 ° C) and 35 ° C, respectively.
The changes in color and flavor after 6 months, 6 months and 12 months (1 month, 3 months and 6 months when stored at 35 ° C.) were compared.
The results are shown in Table-1.
表−１に示すように、本発明にかかる顆粒の卵黄レシチ
ンは液状卵黄レシチンをカプセルにしたものに較べて保
存性が極めてよく、常温での保管、流通に支障がない。As shown in Table 1, the egg yolk lecithin of the present invention has much better storability than the liquid egg yolk lecithin in capsules and does not hinder storage and distribution at room temperature.
試験例2. （水分含量による保存性の差） 下記の４つのサンプルを調製して容器中に充填密封し、
５℃、室温（20℃）、35℃で保存し、風味状態及び色の
変化を比較した。この結果は表−２に示す。 Test Example 2. (Difference in storability depending on the water content) The following four samples were prepared, filled and sealed in a container,
It preserve | saved at 5 degreeC, room temperature (20 degreeC), and 35 degreeC, and compared the flavor state and color change. The results are shown in Table-2.
No.1.…リン脂質含量が100％の卵黄レシチンをリン脂質
含量が30％になるように粉末化し、さらに流動層造粒し
たもの。No.1. Egg yolk lecithin with a phospholipid content of 100% was pulverized to a phospholipid content of 30% and further fluidized bed granulated.
No.2…No.1と同様にして粉末化したものに、水を加えた
後流動層造粒したもの。No.2 ... Powdered in the same manner as No.1 and then fluidized bed granulated after adding water.
No.3…リン脂質含量が60％の卵黄レシチンをリン脂質含
量が30％になるように粉末化し、さらに流動層造粒した
もの。No.3 ... Egg yolk lecithin with a phospholipid content of 60% was pulverized to a phospholipid content of 30% and further fluidized bed granulated.
No.4…No.3と同様にして粉末化したものに、水を加えた
後流動層造粒したもの。No.4 ... Powdered in the same manner as No.3, and then fluidized bed granulated after adding water.
表−２に示す結果から明らかなように、本発明の粉末卵
黄レシチンに加水して水分含量が高くなつたもの（No.
2,No.4）は褐変がはやくなり、風味の変化もはやくな
る。しかし、加水していない本発明の粉末卵黄レシチン
（No.1,No.3）は、常温での保管、流通に支障がない程
度の結果となつている。 As is clear from the results shown in Table 2, the powdered egg yolk lecithin of the present invention was added with water to increase the water content (No.
No.2, No.4) browning becomes quicker and the flavor no longer changes. However, the powdered egg yolk lecithin (No. 1 and No. 3) of the present invention, which is not added with water, has a result that does not hinder storage and distribution at room temperature.
試験例3. （リン脂質含量により保存性の差） 下記の５つのサンプルを調製し、それぞれアルミ袋中に
充填密封して５℃、室温（20℃）、35℃に保存し、風味
及び色の変化の状態を観察した。この結果は表−３に示
す。Test Example 3. (Difference in storability depending on phospholipid content) The following 5 samples were prepared, filled and sealed in aluminum bags, respectively, and stored at 5 ° C, room temperature (20 ° C) and 35 ° C, flavor and color. The state of change was observed. The results are shown in Table-3.
No.1……リン脂質含量が100％の卵黄レシチンを粉末化
したもので、リン脂質含量が60％のもの No.2…No.1と同様して得たリン脂質含量が50％の粉末卵
黄レシチン No.3…No.1と同様にして得たリン脂質含量が30％の粉末
卵黄レシチン No.4…リン脂質含量が60％の卵黄レシチンを粉末化した
もので、リン脂質含量が40％のもの No.5…No.4と同様にして得たリン脂質含量が30％の粉末
卵黄レシチン 表−３に示すようにリン脂質含量が増えると風味及び色
の変化が大きくなる傾向がある。また、リン脂質含量が
40％までの粉末卵黄レシチンであれば１年、50％までの
粉末卵黄レシチンであれば半年間は、特に問題なく食せ
ると思われる。No.1 …… Powdered egg yolk lecithin with 100% phospholipid content, 60% phospholipid content No.2… 50% phospholipid content obtained in the same manner as No.1 Egg yolk lecithin No.3… Powdered yolk lecithin No.4 with a phospholipid content of 30% obtained in the same manner as No.1… Egg yolk lecithin with a phospholipid content of 60% and a phospholipid content of 40% % Powdered egg yolk lecithin with a phospholipid content of 30% obtained in the same manner as No. 5 ... No. 4 As shown in Table 3, as the phospholipid content increases, the change in flavor and color tends to increase. In addition, the phospholipid content
Up to 40% of powdered yolk lecithin can be eaten for one year, and up to 50% of powdered yolk lecithin for half a year without any problems.
＜実 施 例＞ 実施例1. 配合比 リン脂質含量60％の卵黄レシチン 500Kg デキストリン 180Kg カゼインナトリウム 70Kg 清 水 3500Kg 計 4250Kg 製造法 デキストリン、カゼインナトリウムを混合し、上記
清水を熱めた熱水を加えて撹拌・溶解した。<Examples> Example 1. Mixing ratio Egg yolk lecithin with a phospholipid content of 60% 500Kg Dextrin 180Kg Casein sodium 70Kg Fresh water 3500Kg Total 4250Kg Production method Dextrin and casein sodium were mixed, and hot water heated above was added It was stirred and dissolved.
ボバートミキサーにの賦形剤溶液と卵黄レシチン
と別途用意したビタミンＥを投入し、撹拌、乳化した。The excipient solution, egg yolk lecithin, and vitamin E prepared separately were added to a Bobert mixer, and the mixture was stirred and emulsified.
乳化後、マスタードミル（クリアランス４〜5/100
0）を通し、脱気後更にホモゲナイザー（圧力150Kg/c
m2）を通して均質化した。After emulsification, mustard mill (clearance 4-5 / 100
0) and deaerated, and then homogenizer (pressure 150Kg / c
It was homogenized through m 2 ).
この乳化液を噴霧乾燥（吸気温度140〜170℃、排気
温度70〜75℃）して粉末化し、約700Kgの粉末卵黄レシ
チンを得た。This emulsion was spray-dried (intake temperature 140-170 ° C, exhaust temperature 70-75 ° C) to obtain powder, and about 700 kg of powdered egg yolk lecithin was obtained.
以上のようにして得た粉末卵黄レシチンは、水分含量3.
5％、リン脂質含量40％であり、35℃で３ケ月、あるい
は室温で１年間保存しても色及び風味の変化が少なく、
充分食せる状態であつた。The powder egg yolk lecithin thus obtained has a water content of 3.
5%, phospholipid content 40%, little change in color and flavor when stored at 35 ° C for 3 months or at room temperature for 1 year,
I was able to eat enough.
実施例2. 配合比 リン脂質含量60％の卵黄レシチン 500Kg 乳 糖 400Kg カゼインナトリウム 100Kg 清 水 3500Kg 計 4500Kg 製造法 実施例１と同様にして水分含量4.0％、リン脂質含
量30％の粉末状の卵黄レシチンを約900Kg得た。Example 2. Mixing ratio Egg yolk lecithin with a phospholipid content of 60% 500Kg Lactose 400Kg Sodium casein 100Kg Shimizu 3500Kg Total 4500Kg Production method As in Example 1, powdery yolk with a water content of 4.0% and a phospholipid content of 30%. About 900 kg of lecithin was obtained.
この粉末500Kgを流動層造粒乾燥機にとり、1.0％馬
鈴薯澱粉溶液をバインダーとして造粒を行い、480Kgの
顆粒状卵黄レシチンを得た。This powder (500 kg) was placed in a fluidized bed granulation drier, and granulated using a 1.0% potato starch solution as a binder to obtain 480 kg of granular egg yolk lecithin.
このようにして得た顆粒状卵黄レシチンは、流動性が良
好になり、そのままカプセル化することもでき、又、他
の加工食品原料として用いる場合にも取扱い易いもので
あつた。The granular egg yolk lecithin thus obtained had good fluidity and could be encapsulated as it was, and it was easy to handle even when it was used as another processed food material.
実施例３ 配合比 リン脂質含量100％の卵黄レシチン 500Kg デキストリン 290Kg カゼインナトリウム 43Kg 清 水 3500Kg 計 4333Kg 製造法 デキストリン、カゼインナトリウムを混合し、清水
を加えて撹拌・溶解した。Example 3 Mixing ratio Egg yolk lecithin having a phospholipid content of 100% 500 Kg Dextrin 290 Kg Sodium casein 43 Kg Clear water 3500 Kg Total 4333 Kg Manufacturing method Dextrin and casein sodium were mixed and stirred and dissolved by adding clear water.
ホバートミキサー（or家庭用ミキサー）にの賦形
剤溶剤と卵黄レシチンとを投入し、高速で撹拌して乳化
した。The excipient solvent and egg yolk lecithin were put into a Hobart mixer (or household mixer) and stirred at high speed to emulsify.
乳化後、コロイドミル（クリアランス10/1000）を
通し、脱気後ホモゲナイザー（圧力200Kg/cm2）を通
し、均一に乳化した。After emulsification, it was passed through a colloid mill (clearance 10/1000), degassed and passed through a homogenizer (pressure 200 Kg / cm 2 ) to uniformly emulsify.
この乳化物を吸気温度140〜150℃、排気温度65−70
℃で噴霧乾燥し、水分含量3.2％、リン脂質含量60％の
粉末卵黄レシチンを約750Kg得た。この粉末卵黄レシチ
ンは実施例１のものと同様に保存性の良好なものであつ
た。Intake temperature 140-150 ℃, exhaust temperature 65-70
By spray-drying at ℃, about 750 kg of powdered egg yolk lecithin with a water content of 3.2% and a phospholipid content of 60% was obtained. The powder egg yolk lecithin had good storage stability as in Example 1.
＜発明の効果＞ 以上、試験例、実施例とともに具体的に説明したよう
に、本発明にかかる粉末卵黄レシチンは従来の液状ある
いはペースト状のものに較べて取扱い易く、しかも常温
での保存性が良好で、通気性のない容器等に密閉した状
態であれば、常温での流通・保管が充分可能であるの
で、一般食品への応用も可能である。<Effects of the Invention> As described above specifically with reference to Test Examples and Examples, the powder egg yolk lecithin according to the present invention is easier to handle than conventional liquid or pasty ones, and has a good storage stability at room temperature. If it is in a good condition and is hermetically sealed in a non-breathable container or the like, it can be sufficiently distributed and stored at room temperature, so that it can be applied to general foods.
Claims (2)
らなる賦形剤と、カゼイン，カゼインナトリウム等から
なる乳化促進剤とを添加し、乳化・均質化した後乾燥し
粉末化してなることを特徴とする粉末卵黄レシチン。1. An egg yolk lecithin to which an excipient composed of dextrin or lactose and an emulsification accelerator composed of casein, sodium caseinate, etc. are added, emulsified and homogenized, and then dried and powdered. Powder egg yolk lecithin to.
求の範囲第１項記載の粉末卵黄レシチン。2. The powdered egg yolk lecithin according to claim 1, which has a phospholipid content of 25 to 80% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61001309A JPH07100001B2 (en) | 1986-01-09 | 1986-01-09 | Powder egg yolk lecithin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61001309A JPH07100001B2 (en) | 1986-01-09 | 1986-01-09 | Powder egg yolk lecithin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62163661A JPS62163661A (en) | 1987-07-20 |
| JPH07100001B2 true JPH07100001B2 (en) | 1995-11-01 |
Family
ID=11497892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61001309A Expired - Fee Related JPH07100001B2 (en) | 1986-01-09 | 1986-01-09 | Powder egg yolk lecithin |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07100001B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210119600A (en) * | 2020-03-24 | 2021-10-06 | 한양대학교 산학협력단 | Method for Producing Egg Having Improved Lutein and Zeaxanthin Content, Egg Produced By Same, and Method for Preparing Egg Yolk Oil or Egg Yolk Powder |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4394862B2 (en) * | 2002-04-10 | 2010-01-06 | 太陽化学株式会社 | Powdered lecithin preparation |
| CN100423726C (en) * | 2006-08-18 | 2008-10-08 | 山东师范大学 | A non-deliquescent powder phospholipid product and its preparation method |
| CN113214313A (en) * | 2021-04-29 | 2021-08-06 | 南京威尔生物科技有限公司 | Production method for drying phospholipid by granulation process |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5622248A (en) * | 1979-07-27 | 1981-03-02 | Sony Corp | Magnetic recording and reproducing device |
| JPS58201948A (en) * | 1982-05-17 | 1983-11-25 | Asahi Chem Ind Co Ltd | Powdery egg yolk oil and powdery egg yolk lecithin and their preparation |
| JPS60214845A (en) * | 1984-04-09 | 1985-10-28 | Nikken Kagaku Kk | Lecithin powder having strong emulsifying power and its preparation |
-
1986
- 1986-01-09 JP JP61001309A patent/JPH07100001B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210119600A (en) * | 2020-03-24 | 2021-10-06 | 한양대학교 산학협력단 | Method for Producing Egg Having Improved Lutein and Zeaxanthin Content, Egg Produced By Same, and Method for Preparing Egg Yolk Oil or Egg Yolk Powder |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62163661A (en) | 1987-07-20 |
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