JP2000093093A - Egg yolk lecithin mixture - Google Patents
Egg yolk lecithin mixtureInfo
- Publication number
- JP2000093093A JP2000093093A JP10269484A JP26948498A JP2000093093A JP 2000093093 A JP2000093093 A JP 2000093093A JP 10269484 A JP10269484 A JP 10269484A JP 26948498 A JP26948498 A JP 26948498A JP 2000093093 A JP2000093093 A JP 2000093093A
- Authority
- JP
- Japan
- Prior art keywords
- egg yolk
- phospholipid
- medium
- yolk
- yolk 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.)
- Granted
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は流動性に富みかつ析
出物のない卵黄レシチン混合物に関わる。FIELD OF THE INVENTION The present invention relates to a mixture of yolk lecithin that is free-flowing and free of deposits.
【０００２】[0002]
【従来の技術】レシチンには血中のコレステロール値を
正常に保つ作用、動脈硬化防止作用、脳中のアセチルコ
リンの増量作用などがあるため、従来より健康食品とし
て用いられている。特に卵黄レシチンはホスファチジル
コリンを主成分としており、それ以外のリン脂質をあま
り含まないことから、痴呆予防用の健康食品（健脳食
品）としてとても効率的なリン脂質供給源として用いら
れている。2. Description of the Related Art Lecithin has been conventionally used as a health food because it has a function of maintaining a normal cholesterol level in blood, an effect of preventing arteriosclerosis, and an effect of increasing acetylcholine in the brain. In particular, egg yolk lecithin contains phosphatidylcholine as a main component and does not contain much other phospholipids. Therefore, it is used as a very efficient phospholipid source as a health food (healthy brain food) for preventing dementia.
【０００３】卵黄レシチンとしては、卵黄をエタノール
処理しリン脂質含有量を６０％以上にしたもの、エタノ
ールの他にヘキサンやアセトンを用いて処理したリン脂
質含量９０％以上の精製卵黄レシチンなどがあげられ
る。しかし一般的にはリン脂質含量３０％程度の卵黄レ
シチン（一般に卵黄油という）が室温で流動性に富むこ
とや、他の原料との混合が容易（ハンドリング性が良
好）であること、また、カプセル化適性もあるために、
健康食品などの原料として、また食品用の原料として使
用されることが多い。[0003] Examples of the yolk lecithin include those obtained by treating the yolk with ethanol to have a phospholipid content of 60% or more, and purified yolk lecithin having a phospholipid content of 90% or more treated with hexane or acetone in addition to ethanol. Can be However, generally, yolk lecithin having a phospholipid content of about 30% (generally referred to as yolk oil) has high fluidity at room temperature, and is easily mixed with other raw materials (has good handling properties). Due to its encapsulation suitability,
It is often used as a raw material for health foods and as a raw material for foods.
【０００４】しかしながら、リン脂質含量３０％程度の
卵黄レシチンは、健脳食品としてのリン脂質補給源とし
てはリン脂質含量が低いため、摂食量を多くしなければ
ならないいう問題があった。そこで、リン脂質含量のよ
り多い卵黄レシチンを用いることが考えられるが、リン
脂質含量が３０％を越えると急激に粘度が増加するため
ハンドリング性が悪くカプセル化など、加工適性が無く
なるという問題があった。そこで、リン脂質の流動性を
良くするために中鎖脂肪を混合する技術が特開昭５９−
２１０８６７号公報に開示されている。[0004] However, yolk lecithin having a phospholipid content of about 30% has a problem in that the amount of food consumed must be increased because the phospholipid content is low as a source of phospholipid as a healthy brain food. Therefore, it is conceivable to use egg yolk lecithin having a higher phospholipid content. However, when the phospholipid content exceeds 30%, the viscosity rapidly increases, resulting in poor handling properties and poor processing suitability such as encapsulation. Was. In order to improve the fluidity of phospholipids, a technique of mixing medium-chain fats has been proposed in Japanese Patent Application Laid-Open No.
No. 2,10867.
【０００５】[0005]
【発明が解決しようとする課題】特開昭５９−２１０８
６７号公報に開示されているようにリン脂質に中鎖脂肪
を混合すると、大豆レシチンの場合は良好な栄養組成物
となる。しかしながら、卵黄レシチンの場合には、リン
脂質含量を高くするにつれて混合物中に析出物が生じて
しまい、外観上満足できるものにならないという問題が
あった。また、析出物が生じてしまうと使用時に再度均
一に混合しなければならないという問題があった。Problems to be Solved by the Invention
When a medium-chain fat is mixed with a phospholipid as disclosed in Japanese Patent No. 67, a good nutritional composition is obtained in the case of soybean lecithin. However, in the case of egg yolk lecithin, as the phospholipid content is increased, a precipitate is formed in the mixture, and there is a problem that the appearance is not satisfactory. In addition, there is a problem that if precipitates are formed, they must be uniformly mixed again at the time of use.
【０００６】したがって本発明は、流動性に富み加工適
正があり、かつ析出物等のない卵黄レシチン混合物を提
供することを目的としてなされたものである。Accordingly, an object of the present invention is to provide an egg yolk lecithin mixture which is rich in fluidity, is suitable for processing, and has no precipitate or the like.
【０００７】[0007]
【課題を解決するための手段】本発明者は、上記課題を
解決するために種々検討した結果本発明に到達した。す
なわち、本発明は、（１）卵黄リン脂質と中鎖脂肪を含
有し、コレステロール含量２％以下である卵黄レシチン
混合物、（２）卵黄リン脂質を４０％以上含有し、卵黄
リン脂質：中鎖脂肪が４：６〜７．５：２．５である
（１）記載の卵黄レシチン混合物、（３）炭素数８〜１
０の中鎖脂肪酸が全脂肪酸中の２０％以上占める（１）
又は（２）記載の卵黄レシチン混合物、（４）３５℃に
おける粘度が１０万ｍＰａ・ｓ以下である（１）乃至
（３）記載の卵黄レシチン混合物、である。Means for Solving the Problems The present inventor has made various studies to solve the above-mentioned problems, and as a result, has arrived at the present invention. That is, the present invention provides (1) an egg yolk lecithin mixture containing egg yolk phospholipid and medium chain fat and having a cholesterol content of 2% or less, (2) an egg yolk phospholipid containing 40% or more, and yolk phospholipid: medium chain (1) the yolk lecithin mixture according to (1), wherein the fat has a ratio of 4: 6 to 7.5: 2.5, and (3) a carbon number of 8 to 1.
0 medium-chain fatty acids account for 20% or more of all fatty acids (1)
Or (4) the yolk lecithin mixture according to (1) to (3), which has a viscosity at 35 ° C. of 100,000 mPa · s or less.
【０００８】[0008]
【発明の実施の形態】以下、本発明を詳細に説明する。
尚、本発明において、「％」はすべて「重量％」を意味
する。まず、本発明において卵黄リン脂質とは、卵黄由
来のホスファチジルコリン単独、ホスファチジルコリン
とホスファチジルコリン以外のリン脂質や中性脂肪の混
合物であり、さらに、コレステロール含量が２．５％程
度まで抽出除去されたものをいう。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
In the present invention, all “%” mean “% by weight”. First, in the present invention, the yolk phospholipid is a phosphatidylcholine alone derived from yolk, a mixture of phosphatidylcholine and a phospholipid other than phosphatidylcholine or a neutral fat, and further, a cholesterol content extracted and removed to about 2.5%. Say.
【０００９】中鎖脂肪とは、炭素数６〜１２の脂肪酸か
らなる中性脂肪であり、脂肪酸としては例えば、カプロ
ン酸、カプリル酸、カプリン酸、ラウリン酸があげられ
る。本発明においては、これらの脂肪酸を任意に含む中
鎖脂肪でさしつかえない。The medium-chain fat is a neutral fat comprising a fatty acid having 6 to 12 carbon atoms. Examples of the fatty acid include caproic acid, caprylic acid, capric acid and lauric acid. In the present invention, a medium-chain fat containing any of these fatty acids may not be used.
【００１０】本発明において、卵黄レシチン混合物中の
コレステロール含量は２％以下とする。これは、後の試
験例にも示すように、２％を越えると結晶のようなもの
が析出し、保存に伴い濁りも生じてくるからである。試
験例には０．５％までしか記載しなかったが、０％に近
づけば近づくほど好ましいのは、いうまでもない。卵黄
由来のレシチンの場合コレステロールを０％とするのは
非常に難しいが、０％であればよりよいことは言うまで
もない。[0010] In the present invention, the cholesterol content in the egg yolk lecithin mixture is 2% or less. This is because, as shown in the later test examples, when the content exceeds 2%, crystals or the like are precipitated, and turbidity occurs during storage. Although only 0.5% was described in the test examples, it goes without saying that the closer to 0%, the more preferable. In the case of egg yolk-derived lecithin, it is very difficult to reduce cholesterol to 0%, but it goes without saying that 0% is better.
【００１１】本発明において、卵黄リン脂質と中鎖脂肪
の含有比は任意であるが、望ましくは卵黄リン脂質を４
０％以上含有することが好ましい。これは、前述のよう
に、卵黄リン脂質含量が多いほどリン脂質補給源として
適しているからである。In the present invention, the content ratio of egg yolk phospholipid to medium chain fat is arbitrary, but desirably, yolk
It is preferable to contain 0% or more. This is because, as described above, the higher the yolk phospholipid content, the more suitable as a phospholipid supplement source.
【００１２】また、同様に卵黄リン脂質と中鎖脂肪の割
合は、卵黄リン脂質：中鎖脂肪が４：６〜７．５：２．
５であることがより好ましい。これは、４：６を下回る
と卵黄リン脂質の割合が低すぎて、現状の卵黄レシチン
（卵黄油）とリン脂質含量含量的に大差がなく、７．
５：２．５を越えると粘度が高すぎてハンドリング性が
悪いなど加工性に劣るからである。Similarly, the ratio of yolk phospholipid to medium chain fat is 4: 6 to 7.5: 2.
More preferably, it is 5. If the ratio is less than 4: 6, the proportion of yolk phospholipid is too low, and there is no great difference in the phospholipid content from the current yolk lecithin (yolk oil).
If the ratio exceeds 5: 2.5, the viscosity is too high and the handling properties are poor, resulting in poor workability.
【００１３】また、炭素数８〜１０の中鎖脂肪酸が全脂
肪酸の２０％以上を占めることがより望ましい。これは
後の試験例にも示すように、全脂肪酸中の中鎖脂肪酸が
２０％を下回ると流動性が急激に低下し、ハンドリング
性が悪くなるからである。It is more desirable that the medium-chain fatty acids having 8 to 10 carbon atoms account for 20% or more of the total fatty acids. This is because, as shown in the later test examples, when the amount of the medium-chain fatty acid in all the fatty acids is less than 20%, the fluidity sharply decreases and the handling property deteriorates.
【００１４】また、本発明の卵黄レシチン混合物の粘度
は３５℃で１０万ｍＰａ・ｓ以下が好ましい。これは、
特に健康食品としてソフトカプセル化する場合に、充填
温度が３５℃付近であり、充填時の粘度が１０万ｍＰａ
・ｓを越えると充填量のバラツキ等加工適正に問題が生
じるためである。The viscosity of the yolk lecithin mixture of the present invention is preferably not more than 100,000 mPa · s at 35 ° C. this is,
Especially when soft-encapsulated as health food, the filling temperature is around 35 ° C and the viscosity at the time of filling is 100,000 mPa
If it exceeds s, problems such as unevenness of the filling amount and the like will occur in the processing.
【００１５】尚、本発明の効果を損なわない限り、他の
任意の原料、成分を含有してもさしつかえない。例え
ば、機能性のＤＨＡ、ＥＰＡなどの脂質、オリゴ糖など
の糖類、ペプタイドなどの蛋白質、ビタミン、ミネラ
ル、ワックス類などがあげられる。Incidentally, other arbitrary raw materials and components may be contained as long as the effects of the present invention are not impaired. For example, functional lipids such as DHA and EPA, saccharides such as oligosaccharides, proteins such as peptides, vitamins, minerals, waxes and the like can be mentioned.
【００１６】また、本発明品は、このまま、あるいは他
の任意の原料、成分を混合し、健康食品などとして用い
ることができる。他の原料、成分としては、例えばビタ
ミンＥ、ビタミンＢ1、ビタミンＢ6、ビタミンＢ12 、
葉酸などがあげられる。中でも、卵黄レシチン中のホス
ファチジルコリン１００％に対し、ビタミンＢ12 ０．
０００００１〜０．０１％の比率で添加すると、脳の働
きを活発にさせる機能を付与した組成物とすることがで
きる。The product of the present invention can be used as it is or as a health food or the like by mixing any other raw materials and components. Other raw materials and ingredients include, for example, vitamin E, vitamin B 1 , vitamin B 6 , vitamin B 12 ,
Folic acid and the like. Among them, with respect to 100% phosphatidylcholine in egg yolk lecithin, vitamin B 12 0.
When added at a ratio of 000001 to 0.01%, a composition having a function of activating the brain can be obtained.
【００１７】さらに、従来のように各種食品の乳化剤や
原料として用いることもできる。析出物等がなく、３５
℃で１０万ｍＰａ・ｓ以下であることからいろいろな食
品に添加しやすく、また、コレステロール含量も２％以
下であるため、コレステロールを気にする人にとっても
好ましいものである。Further, it can be used as an emulsifier or a raw material for various foods as in the prior art. No precipitate, etc., 35
Since it is 100,000 mPa · s or less at ° C., it can be easily added to various foods, and since the cholesterol content is 2% or less, it is preferable for those who care about cholesterol.
【００１８】尚、本発明品の粘度は低ければ低いほどハ
ンドリング性がよいが、加工する製品によって、粘度が
低すぎてしまう場合には他の任意の原料・成分を添加し
て粘度を調節すればよい。例えば、本発明品を用いて工
業的にカプセルを製造する場合、カプセル充填時に粘度
が低すぎるとカプセルからの内溶液の液もれが発生しや
すくなるため、みつろうなど食用に適したワックスを用
いて充填時の粘度を調整するとよい。このときの粘度は
１０００ｍＰａ・ｓ以上が好ましい。It should be noted that the lower the viscosity of the product of the present invention, the better the handling properties. I just need. For example, when capsules are manufactured industrially using the product of the present invention, if the viscosity is too low at the time of filling the capsules, liquid leakage of the internal solution from the capsules is likely to occur, so edible wax such as beeswax is used. It is advisable to adjust the viscosity at the time of filling. The viscosity at this time is preferably 1000 mPa · s or more.
【００１９】次いで、本発明の卵黄レシチン混合物の代
表的な製造方法を説明する。卵黄リン脂質を用意する。
本発明に適する市販品があればそれを用いればよいが、
自ら製造する場合は次のようにするとよい。以下、その
一例として超臨界二酸化炭素処理及びエタノール処理を
行う場合を説明する。まず、卵を割卵し卵黄を分離す
る。このまま用いてもよいが、脱糖処理をするとよい。
脱糖処理法としては、酵素処理、酵母処理などがあげら
れる。次いで乾燥する。乾燥は必須ではないが、乾燥に
より後の溶媒抽出が容易になる。乾燥法としては噴霧乾
燥、凍結乾燥、真空乾燥などがあげられる。Next, a typical method for producing the yolk lecithin mixture of the present invention will be described. Prepare egg yolk phospholipid.
If there is a commercial product suitable for the present invention, it may be used,
If you manufacture your own, you can do as follows. Hereinafter, a case where supercritical carbon dioxide treatment and ethanol treatment are performed will be described as an example. First, the egg is broken and the yolk is separated. Although it may be used as it is, it is preferable to perform a desugaring treatment.
Examples of the desugaring treatment include enzyme treatment and yeast treatment. Then it is dried. Drying is not required, but drying facilitates subsequent solvent extraction. Examples of the drying method include spray drying, freeze drying, and vacuum drying.
【００２０】次いで超臨界流体として二酸化炭素を接触
させ、卵黄中に含まれるコレステロールと中性脂肪を低
減させた。得られた卵黄をエタノールと接触させ、卵黄
リン脂質を抽出した。さらに、この抽出液から溶剤を除
去し卵黄リン脂質を得た。溶剤の除去方法は従来法に準
ずればよい。これらの方法は、本出願人に係わる特許出
願公告４−３７８３８号公報に記載の方法に準ずればよ
い。こうして得られた卵黄リン脂質はコレステロールを
ほとんど含まないとともに中性脂肪も低減している。さ
らに中鎖脂肪を添加・混合し、本発明品とする。Next, carbon dioxide was brought into contact as a supercritical fluid to reduce cholesterol and neutral fat contained in egg yolk. The resulting yolk was contacted with ethanol to extract the yolk phospholipid. Further, the solvent was removed from this extract to obtain egg yolk phospholipid. The method for removing the solvent may be in accordance with the conventional method. These methods may be in accordance with the method described in Japanese Patent Application Publication No. 4-37838 related to the present applicant. The yolk phospholipid thus obtained contains almost no cholesterol and also has a reduced neutral fat. Further, medium-chain fat is added and mixed to obtain the product of the present invention.
【００２１】[0021]
【実施例】実施例１ 卵黄を超臨界流体として二酸化炭素と接触させ、卵黄由
来の中性脂肪とコレステロールを低減させた。そこから
エタノールを使用して卵黄リン脂質を抽出し、抽出物か
らエタノールを除去した。このようにして得られた卵黄
リン脂質に中鎖脂肪を添加し、卵黄リン脂質６０％、中
鎖脂肪３９．５％、コレステロール０．５％の卵黄レシ
チン混合物を得た。得られた卵黄レシチン混合物は、炭
素数８〜１０の中鎖脂肪酸が全脂肪酸中約４６％であ
り、粘度は３５℃において９８００ｍＰａ・ｓであっ
た。Example 1 Egg yolk was contacted with carbon dioxide as a supercritical fluid to reduce the neutral fat and cholesterol derived from yolk. From there, the yolk phospholipid was extracted using ethanol, and ethanol was removed from the extract. Medium-chain fat was added to the yolk phospholipid thus obtained to obtain a yolk lecithin mixture of 60% yolk phospholipid, 39.5% medium-chain fat, and 0.5% cholesterol. In the obtained egg yolk lecithin mixture, the medium-chain fatty acids having 8 to 10 carbon atoms were about 46% of the total fatty acids, and the viscosity at 35 ° C. was 9,800 mPa · s.
【００２２】＜参考例＞前述のようにして得られた卵黄
レシチン混合物を用いてソフトカプセルを製造した。ま
ず、卵黄レシチン混合物９６％、ビタミンＥ３％、ビタ
ミンＢ12 １％を混合した。次いで、常法に従い直径１
３．１mm、短径８．２mm、内溶液３００mgのソフトカプ
セルに卵黄レシチン混合物を充填した。混合時のハンド
リング性も良好であり、充填後にカプセル内に析出等は
認められず外観も良好であった。Reference Example Soft capsules were produced using the egg yolk lecithin mixture obtained as described above. First, egg yolk lecithin mixture 96%, vitamin E3% were mixed 12 1% vitamin B. Then, according to a conventional method, the diameter 1
A soft capsule having a size of 3.1 mm, a minor axis of 8.2 mm, and an internal solution of 300 mg was filled with the egg yolk lecithin mixture. The handleability during mixing was good, and no precipitation or the like was observed in the capsule after filling, and the appearance was also good.
【００２３】実施例２ 実施例１と同様にして得られた卵黄リン脂質に中鎖脂肪
を添加し卵黄リン脂質６０％、中鎖脂肪３９．５％、コ
レステロール０．５％の混合物を得た。次いで、この混
合物８０．０％、みつろう２．５％、ビタミンＥ２％、
ビタミンＢ12０．００５％、ビタミンＢ1０．０００４
％、ビタミンＢ6０．００２％、葉酸０．０００２％を
混合し、卵黄リン脂質４８％、中鎖脂肪３１．６％、コ
レステロール０．４％の卵黄レシチン混合物を得た。得
られた卵黄レシチン混合物は、炭素数８〜１０の中鎖脂
肪酸が全脂肪酸中約３７％であり、粘度は３５℃におい
て１４０００ｍＰａ・ｓであった。Example 2 Medium-chain fat was added to the yolk phospholipid obtained in the same manner as in Example 1 to obtain a mixture of 60% of yolk phospholipid, 39.5% of medium-chain fat, and 0.5% of cholesterol. . Then 80.0% of this mixture, 2.5% of beeswax, 2% of vitamin E,
Vitamin B 12 0.005%, Vitamin B 1 0.0004
%, Vitamin B 6 0.002% and folic acid 0.0002% were mixed to obtain a yolk lecithin mixture of yolk phospholipid 48%, medium chain fat 31.6% and cholesterol 0.4%. In the obtained egg yolk lecithin mixture, the medium-chain fatty acids having 8 to 10 carbon atoms were about 37% of the total fatty acids, and the viscosity was 14000 mPa · s at 35 ° C.
【００２４】＜参考例＞前述のようにして得られた卵黄
レシチン混合物を用いてソフトカプセルを製造した。常
法に従い、直径１３．１mm、短径８．２mm、内溶液２７
０mgのソフトカプセルに充填した。原料混合時のハンド
リング性も良好であり、充填後にカプセル内に析出等は
認められず外観も良好であった。また、任意の油脂、任
意のビタミンを必要量添加することもできた。Reference Example Soft capsules were produced using the egg yolk lecithin mixture obtained as described above. According to a conventional method, the diameter is 13.1 mm, the minor diameter is 8.2 mm, and the internal solution is
Filled in 0 mg soft capsules. The handleability at the time of mixing the raw materials was also good, and no precipitation or the like was observed in the capsule after filling, and the appearance was also good. Also, the required amounts of any fats and oils and any vitamins could be added.
【００２５】[0025]
【試験例】試験例１ 試験方法 実施例１と同様の方法で卵黄由来のコレステロールを適
宜低減させた卵黄リン脂質に中鎖脂肪を加えてエバポレ
ーターにかけ、卵黄リン脂質混合物とした。コレステロ
ール含量は表１に示すとおりである。乾燥減量（コンピ
ゥ・トラック）１％以下とし、３５℃での状態を観察す
るとともに、Ｂ型粘度計を用いて粘度を測定した。ま
た、混合物の温度を常温（２５℃）として恒温室に一週
間静置し、状態を観察した。[Test Example] Test Example 1 Test method A medium-chain fat was added to yolk phospholipid in which egg yolk-derived cholesterol was appropriately reduced in the same manner as in Example 1, and the mixture was subjected to an evaporator to obtain an egg yolk phospholipid mixture. The cholesterol content is as shown in Table 1. The loss on drying (compilation track) was 1% or less, the state at 35 ° C. was observed, and the viscosity was measured using a B-type viscometer. Further, the temperature of the mixture was set to normal temperature (25 ° C.), the mixture was allowed to stand in a constant temperature room for one week, and the state was observed.
【００２６】試験結果 表１に示すとおりである。すなわち表よりコレステロー
ル含量を２％以下とすると、分離や析出物による濁りも
生じないため、外観良好であることが理解できる。Test results are as shown in Table 1. In other words, it can be understood from the table that when the cholesterol content is 2% or less, the appearance is good because neither separation nor turbidity due to precipitates occurs.
【００２７】[0027]
【表１】 [Table 1]
【００２８】試験例２ 試験方法 実施例１と同様にして得られた卵黄リン脂質に表２に示
す割合で中鎖脂肪を加えたほかは、試験例１と同様にし
て保存後の状態を観察した。Test Example 2 Test method The state after storage was observed in the same manner as in Test Example 1, except that medium-chain fat was added at the ratio shown in Table 2 to the yolk phospholipid obtained in the same manner as in Example 1. did.
【００２９】試験結果 表２に示すとおりである。すなわち表より、卵黄リン脂
質と中鎖脂肪の割合が４：６〜７．５：２．５であると
３５℃における状態がペースト状もしくは液状であり、
粘度も１０万ｍＰａ・ｓ以下であるためハンドリング性
が良好であることが理解できる。また、保存中も分離な
どを生じず外観も良好であることが理解できる。尚、リ
ン脂質３０％、中鎖脂肪７０％のものも、ハンドリング
性、外観も良好であるが、現状の卵黄油とリン脂質含量
的に大差が無くなってしまう。Test Results Table 2 shows the results. That is, from the table, when the ratio of egg yolk phospholipid to medium chain fat is 4: 6 to 7.5: 2.5, the state at 35 ° C. is paste or liquid,
Since the viscosity is also 100,000 mPa · s or less, it can be understood that the handleability is good. Further, it can be understood that the appearance is good without any separation during storage. In addition, those having a phospholipid content of 30% and a medium-chain fat content of 70% also have good handling properties and appearance, but have no great difference in the phospholipid content from the current yolk oil.
【００３０】[0030]
【表２】 [Table 2]
【００３１】試験例３ 試験方法 全脂肪酸中、炭素数８〜１０の中鎖脂肪酸が表３に示す
割合となるように調整した他は、試験例１と同様にして
混合時の状態を観察するとともに、粘度を測定し、ま
た、保存後の状態も観察した。Test Example 3 Test method Except that the proportion of medium chain fatty acids having 8 to 10 carbon atoms in all fatty acids was adjusted to the ratio shown in Table 3, the mixed state was observed in the same manner as in Test Example 1. At the same time, the viscosity was measured, and the state after storage was also observed.
【００３２】試験結果 表３に示すとおりである。すなわち表より、炭素数８〜
１０の中鎖脂肪酸が全脂肪酸中２０％以上占めると３５
℃で１０万ｍＰａ・ｓ以下のペースト状あるいは液状で
ハンドリング性も良好であることが理解できる。Test Results Table 3 shows the results. That is, from the table, the number of carbon atoms is 8 to
35 if 10 medium-chain fatty acids account for 20% or more of the total fatty acids
It can be understood that the composition is a paste or liquid of 100,000 mPa · s or less at a temperature of ° C. and has good handleability.
【００３３】[0033]
【表３】 [Table 3]
【００３４】[0034]
【発明の効果】以上述べたように、本発明の卵黄レシチ
ン混合物は、ハンドリング性が良好であるため加工適性
がある。また、分離や析出物などが生じないため外観も
良好であり、特にソフトカプセル等の健康食品として適
している。さらに、リン脂質含量も４０％以上とするこ
とが可能であるため、健脳食品としても有用である。As described above, the yolk lecithin mixture of the present invention has good handling properties and is suitable for processing. In addition, since no separation or precipitation occurs, the appearance is good, and it is particularly suitable as a health food such as a soft capsule. Further, since the phospholipid content can be set to 40% or more, it is useful as a healthy brain food.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 米田 佐知子 東京都府中市住吉町５丁目13番地の１キユ ーピー株式会社研究所内 ──────────────────────────────────────────────────の Continuing from the front page (72) Inventor Sachiko Yoneda 5-13 Sumiyoshicho, Fuchu-shi, Tokyo, Japan
Claims (4)
ステロール含量２％以下である卵黄レシチン混合物。1. An egg yolk lecithin mixture containing an egg yolk phospholipid and a medium chain fat and having a cholesterol content of 2% or less.
リン脂質：中鎖脂肪が４：６〜７．５：２．５である請
求項１記載の卵黄レシチン混合物。2. The yolk lecithin mixture according to claim 1, which contains at least 40% of yolk phospholipid, and the ratio of yolk phospholipid: medium chain fat is 4: 6 to 7.5: 2.5.
中の２０％以上占める請求項１又は２記載の卵黄レシチ
ン混合物。3. The yolk lecithin mixture according to claim 1, wherein the medium-chain fatty acid having 8 to 10 carbon atoms accounts for 20% or more of the total fatty acids.
以下である請求項１乃至３記載の卵黄レシチン混合物。4. A viscosity at 35 ° C. of 100,000 mPa · s
4. The yolk lecithin mixture according to claim 1, wherein the mixture is:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10269484A JP3061777B2 (en) | 1998-09-24 | 1998-09-24 | Egg yolk lecithin mixture |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10269484A JP3061777B2 (en) | 1998-09-24 | 1998-09-24 | Egg yolk lecithin mixture |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000093093A true JP2000093093A (en) | 2000-04-04 |
| JP3061777B2 JP3061777B2 (en) | 2000-07-10 |
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ID=17473092
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10269484A Expired - Lifetime JP3061777B2 (en) | 1998-09-24 | 1998-09-24 | Egg yolk lecithin mixture |
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| Country | Link |
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| JP (1) | JP3061777B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7572833B2 (en) * | 2000-10-26 | 2009-08-11 | Senju Pharmaceutical Co., Ltd. | Drug composition comprising dipeptidyl aldehyde derivative |
| JP2010011746A (en) * | 2008-07-01 | 2010-01-21 | Q P Corp | Method for producing enzyme deactivated miso processed product, and method for producing food mixed with enzyme deactivated miso processed product |
| JP2017093414A (en) * | 2015-11-26 | 2017-06-01 | アイドゥ株式会社 | Neutral nutriment containing high content of micro-emulsified fat and oil |
| JP2018145148A (en) * | 2017-03-07 | 2018-09-20 | 富士フイルム株式会社 | Soft capsule agent |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5870321B1 (en) * | 2014-10-08 | 2016-02-24 | アイドゥ株式会社 | Nutrients with high content of fine particle emulsified oil |
-
1998
- 1998-09-24 JP JP10269484A patent/JP3061777B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7572833B2 (en) * | 2000-10-26 | 2009-08-11 | Senju Pharmaceutical Co., Ltd. | Drug composition comprising dipeptidyl aldehyde derivative |
| JP2010011746A (en) * | 2008-07-01 | 2010-01-21 | Q P Corp | Method for producing enzyme deactivated miso processed product, and method for producing food mixed with enzyme deactivated miso processed product |
| JP2017093414A (en) * | 2015-11-26 | 2017-06-01 | アイドゥ株式会社 | Neutral nutriment containing high content of micro-emulsified fat and oil |
| JP2018145148A (en) * | 2017-03-07 | 2018-09-20 | 富士フイルム株式会社 | Soft capsule agent |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3061777B2 (en) | 2000-07-10 |
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