JP2003199535A - Method for producing yolk oil - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a good yolk oil having a low oxidation degree by a safe, low cost and simple method. <P>SOLUTION: This method for producing the yolk oil comprises treating yolk with a protease, adding water and salt to the product, stirring the mixture, further adding an organic acid, such as acetic acid, mixing the mixture, and heating the mixture. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing egg yolk oil using egg yolk as a raw material.

[0002]

2. Description of the Related Art Egg yolk oil is composed of lecithin, vitamin E, fatty acids and the like, and in particular lecithin is a characteristic component of egg yolk oil. This lecithin has the action of lowering cholesterol in the blood, activating the brain, promoting blood circulation, activating the metabolism of the body, and the like, and since it is essential during pregnancy, egg oil has been a very healthy food since ancient times. It has been useful. Currently, lecithin is used not only as a food but also as a material for medicines and cosmetics.

Egg yolk contains proteins and lipids, and egg yolk oil is composed of these lipids. But,
Lipids have penetrated into proteins and separated them,
It is very difficult to extract only the yolk oil, and various methods have been devised since ancient times to obtain the yolk oil. As a traditional method, there is a method of roasting egg yolk at high temperature,
Even now, it is used at home. Chemically, there is a method of extracting egg yolk oil by adding a low-polarity organic solvent such as acetone, ether, or hexane to egg yolk.
In recent years, a method using ethanol (Japanese Patent Application Laid-Open No. 7-262)
87, JP-A-11-18688) and a method of heating and boiling using protease and peptidase (JP-A-2001-2001).
139980) and the like have been devised.

[0004]

However, the method for producing egg yolk oil using an organic solvent that is harmful to the human body, such as acetone, ether, and hexane, is not appropriate considering the intake of egg yolk oil as food. Further, in the roasting method, the egg yolk is roasted at a high temperature of several hundreds of degrees, so it takes a lot of time and labor to produce it, and the egg yolk oil produced is also colored black and strongly oxidized, which is problematic in terms of quality.

Further, the method using ethanol, which has been disclosed in the patent, has drawbacks that ethanol is expensive and that egg yolk oil does not dissolve in ethanol, resulting in poor production efficiency. In addition, the method of heating and boiling by using protease and peptidase has a drawback that production is costly and troublesome.

In the present invention, as a method for producing egg yolk oil from egg yolk, it is necessary to satisfy the condition that a high quality egg yolk oil with a low degree of oxidation can be obtained by a simple method at low cost without using an organic solvent. I won't.

[0007]

[Means for Solving the Problems] Therefore, as a result of intensive research to achieve these objects, the inventors of the present invention firstly treated egg yolk with a proteolytic enzyme, added water and salt, and then added acetic acid. The production method was established by adding an organic acid such as the above and heating, and the object was achieved. INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce a large amount of egg yolk oil in a simple and safe manner and to obtain a good quality yellow egg yolk oil.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described below in more detail with reference to its preferred modes.

Representative examples of the proteolytic enzyme according to the present invention include papain, trypsin, actinase, etc., but the proteolytic enzyme is not limited to the above as long as it decomposes egg yolk protein. From the viewpoint of safety, it is preferable that the enzyme is a licensed one for food production.

Salt is generally used as the salt, but calcium chloride or the like can also be used. The amount used is preferably in the range of 25 to 35% of the weight of egg yolk.

As the organic acid, acetic acid and glacial acetic acid are preferable in consideration of toxicity to the human body, but other organic acids such as propionic acid, butyric acid and isobutyric acid which are liquid at room temperature are also possible.

As a production method, a protein degrading enzyme is added to the egg yolk separated from the egg white to sufficiently decompose the yolk protein. Next, water and salt are added in an amount of 5 to 6 times the weight of the yolk used (by weight) and 25 to 35% of the weight of the yolk is added and mixed. Finally, an organic acid such as acetic acid is added in an amount not less than twice the weight of egg yolk and stirred. Then, when heated at 80 ° C. or higher for 5 minutes or longer and left to cool, yellow egg yolk oil is extracted and floats on the upper part. However, if the temperature is kept at 100 ° C. for too long, the extraction production efficiency will decrease. When boiled at 100 ° C,
It can be sufficiently manufactured even in 5 to 10 minutes. After that, it is completed by separating only the egg yolk oil. Once the egg yolk oil floats, it does not mix with water and floats on top, so if you separate this while washing with water, the egg yolk oil will be refined. As a method of separation and washing with water, for example, the mixture is transferred to a separating funnel or the like, the lower non-yolk oil portion is discarded, water is added and lightly stirred, and the lower non-yolk oil portion is discarded. Then, water is added again and the mixture is lightly stirred, and the lower non-yolk oil part is discarded. The egg yolk oil is refined by repeating this several times.

In the production of egg yolk oil, water is added to the egg yolk separated from the egg white, and then a proteolytic enzyme is added to sufficiently decompose the yolk protein. After that, water and salt are added in an amount of 25 to 35% of the weight of the yolk so that the total amount of the added water becomes 5 to 6 times the weight of the yolk, and mixed. Next, an organic acid such as acetic acid is added in an amount not less than twice the weight of egg yolk and stirred. Then, it heats at 80 degreeC or more for 5 minutes or more. This method also extracts yellow egg yolk oil and floats on top.

Further, 5 to 6 times (by weight) water and salt are added to the egg yolk separated from the egg white in an amount of 25 to 35% of the weight of the yolk and mixed. Next, a proteolytic enzyme is added to sufficiently decompose the yolk protein. Then, an organic acid such as acetic acid is added in an amount not less than twice the weight of egg yolk and stirred. Then 80
Heat at ℃ or more for 5 minutes or more. This method also achieves the object of the present invention, and similarly, yellow egg yolk oil is extracted and floats on the upper part.

In the above-mentioned egg yolk oil production method, the amount of salt such as salt added, the ratio of water and an organic acid such as acetic acid, and the heating conditions are very important. Too little or too much salt will not produce egg yolk oil.

If the amount of water is small, the egg yolk will be denatured and precipitated when an organic acid such as acetic acid is added, making it impossible to produce egg yolk oil. Egg yolk oil is not produced if the amount is small relative to the total amount of water including organic acid.

Further, if the heating conditions are weak, the egg yolk oil is not produced, and if it is too strong, the egg yolk coagulates and precipitates, and it becomes difficult to produce the egg yolk oil from the egg yolk in such a state.

This production method does not prevent the combined use of ethanol or the like in the production process.

Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is described for the purpose of illustration only, and the present invention is not limited to these examples.

[0020]

[Example 1] Two egg whites and egg yolk were separated, and egg yolk 3
9.4 g was obtained. Add 39.4 ml of water to the yolk, stir,
Add 394 mg of papain (manufactured by Wako Pure Chemical Industries, Ltd.), 42 ° C
It was shaken for 24 hours. Next, add 197 ml of water and 1 part of salt.
After 0 g was added and mixed, 78.8 ml of acetic acid was added and mixed. This was placed in a hot water bath at 80 ° C. and heated for 5 minutes. When left at room temperature, yellow egg yolk oil floated on the top. This was transferred to a separating funnel and the lower non-yolk oil part was discarded to obtain egg yolk oil. 100 ml of water to purify egg yolk oil
The mixture was added and mixed, and the lower non-yolk oil part was discarded. Again, 100 ml of water was added and mixed, and the lower non-yolk oil part was discarded. This was repeated a total of 6 times, and finally, the purified egg yolk oil part was taken out, ethanol was added, the water and ethanol were volatilized and removed, and the weight of the egg yolk oil was measured to be 3.9 g.

[0021]

Example 2 Egg yolk was separated by separating egg white and egg yolk from one chicken egg.
8.8 g was obtained. Add 18.8 ml of water to the egg yolk, stir,
Add 188 mg of papain (manufactured by Wako Pure Chemical Industries), 42 ° C
It was shaken for 24 hours. Next, 94 ml of water and 5 g of salt
After addition and mixing, 37.6 ml of acetic acid was added and mixed. This was placed in a 100 ° C. water bath and heated for 5 minutes. When left at room temperature, yellow egg yolk oil floated on the top. This was transferred to a separating funnel and the lower non-yolk oil part was discarded to obtain egg yolk oil. Add 50 ml of water to purify egg yolk oil,
Mix and discard the lower non-yolk oil part. Again, water 50
ml was added and mixed, and the lower non-yolk oil part was discarded. This is repeated 6 times in total, and finally, the purified egg yolk oil part is taken out and ethanol is added to evaporate water and ethanol.
After removal, the weight of the yolk oil was measured to be 1.8
It was g.

[0022]

[Embodiment 3] One egg white and egg yolk are separated, and egg yolk 1
7.4 g was obtained. Add 17.4 ml of water to the egg yolk, stir,
Add 174 mg of papain (manufactured by Wako Pure Chemical Industries, Ltd.), 42 ° C
It was shaken for 24 hours. Next, 174 ml of water and 5 of salt
After adding g and mixing, 69.6 ml of acetic acid was added and mixed.
This was placed in a 100 ° C. water bath and heated for 5 minutes. When left at room temperature, yellow egg yolk oil floated on the top. This was transferred to a separating funnel and the lower non-yolk oil part was discarded to obtain egg yolk oil. In order to purify the yolk oil, 50 ml of water was added and mixed, and the lower non-yolk oil part was discarded. Again, 50 ml of water was added and mixed, and the lower non-yolk oil part was discarded.
This was repeated 6 times in total, and finally, the purified egg yolk oil part was taken out, ethanol was added, water and ethanol were volatilized and removed, and then the weight of the egg yolk oil was measured.
It was 1.4 g.

[0023]

[Embodiment 4] One egg white and egg yolk were separated, and egg yolk 1
7.3 g was obtained. Add 17.3 ml of water to the egg yolk, stir,
Add 173 mg of papain (manufactured by Wako Pure Chemical Industries, Ltd.), 42 ° C
It was shaken for 24 hours. Next, 86.5 ml of water and 5 g of calcium chloride were added and mixed, and then 34.6 ml of acetic acid was added and mixed. This was placed in a 100 ° C. water bath and heated for 5 minutes. When left at room temperature, yellow egg yolk oil floated on the top. This was transferred to a separating funnel and the lower non-yolk oil part was discarded to obtain egg yolk oil. In order to purify the yolk oil, 50 ml of water was added and mixed, and the lower non-yolk oil part was discarded.
Again, 50 ml of water was added and mixed, and the lower non-yolk oil part was discarded. This was repeated 6 times in total, and finally, the purified egg yolk oil part was taken out, ethanol was added, the water and ethanol were volatilized and removed, and the weight of the egg yolk oil was measured to be 1.5 g.

[0024]

INDUSTRIAL APPLICABILITY The present invention is a method for producing egg yolk oil by using a small amount of a proteolytic enzyme, a salt typified by salt, and an organic acid such as acetic acid, and heating the mixture. Since a buffer solution is not necessary and it is not necessary to boil it, it is possible to produce high-quality egg yolk oil with a very simple process and at low cost.

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Claims (3)

[Claims] 1. An egg yolk treated with a protease,
A method for producing egg yolk oil by adding water and salt, then adding an organic acid such as acetic acid, and then heating. 2. A method for producing egg yolk oil by adding water to egg yolk, treating it with a proteolytic enzyme, adding water and salt, and then adding an organic acid such as acetic acid, and then heating. 3. A method for producing an egg yolk oil by adding water and salt to egg yolk, treating with a proteolytic enzyme, then adding an organic acid such as acetic acid, and then heating.