JP2012080816A - Egg yolk oil and application of the same - Google Patents
Egg yolk oil and application of the same Download PDFInfo
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本発明は、卵黄リン脂質を主成分とする、卵風味が低減された卵黄油およびその用途に関する。 The present invention relates to egg yolk oil having egg yolk phospholipid as a main component and having reduced egg flavor and use thereof.
卵黄リン脂質は、分子内に親水基と疎水基を有していることから高い乳化力を有し、これを含有する卵黄油は、従来より食品分野、化粧品分野、医薬品分野において幅広く乳化剤として利用されている。また、卵黄油は生の鶏卵と比較して卵風味が強いため、食品分野において卵風味付与剤としての利用も広がっている。 Egg yolk phospholipids have high emulsifying power because they have a hydrophilic group and a hydrophobic group in the molecule, and egg yolk oil containing them has been widely used as an emulsifier in the food, cosmetic and pharmaceutical fields. Has been. Moreover, since egg yolk oil has a strong egg flavor as compared with raw chicken eggs, its use as an egg flavor imparting agent is also expanding in the food field.
卵黄油は、一般的に鶏卵を割卵分離して得られた液卵黄を一旦乾燥して乾燥卵黄とし、これにエタノール、２−プロパノール等のアルコールを作用させてアルコールに可溶性の成分を抽出したのちアルコールを除去して得られる。しかし、卵黄油は強い卵風味を有するため、乳化力を付与する目的で、卵を主原料として配合しない食品に用いると、食品の風味を変えてしまうという問題があった。 Egg yolk oil is a dried egg yolk that is obtained by drying a liquid egg yolk generally obtained by splitting a chicken egg, and an alcohol-soluble component such as ethanol or 2-propanol is extracted to extract components soluble in alcohol. It is obtained by removing alcohol afterwards. However, since egg yolk oil has a strong egg flavor, there is a problem that the flavor of the food is changed when it is used in a food not containing egg as a main ingredient for the purpose of imparting emulsifying power.
また、卵黄油は通常、卵風味を向上させる目的で用いることが多く、卵黄油の卵風味を低減する方法は、ほとんど研究が進んでいない。なお、大豆レシチンの風味や色を改善する方法として、大豆抽出油滓をアスコルビン酸またはエリソルビン酸の水溶液で洗浄する方法が知られているが、卵風味の低減については目的の達成には至らなかった（引用文献１）。 Moreover, egg yolk oil is usually used for the purpose of improving the egg flavor, and little research has been conducted on methods for reducing the egg flavor of egg yolk oil. As a method of improving the flavor and color of soybean lecithin, a method of washing soybean extract oil cake with an aqueous solution of ascorbic acid or erythorbic acid is known, but the purpose of reducing egg flavor has not been achieved. (Cited document 1).
そこで、本発明は卵黄リン脂質を主成分とする、卵風味が低減された卵黄油およびその用途を提供するものである。 Therefore, the present invention provides egg yolk oil having egg yolk phospholipid as a main component and having reduced egg flavor, and uses thereof.
本発明者等は、前記目的を達成すべく鋭意研究を重ねた結果、卵黄油のリン脂質含有量を２０〜６０％にし、卵黄油をクロロホルムに溶解した際の波長４５５ｎｍでの吸光度を特定値以下に調整することにより、意外にも、卵黄リン脂質を主成分とする、卵風味が低減された卵黄油が得られることを見出し本発明を完成するに至った。 As a result of intensive studies to achieve the above object, the present inventors made the phospholipid content of egg yolk oil 20 to 60%, and determined the absorbance at a wavelength of 455 nm when egg yolk oil was dissolved in chloroform. Surprisingly, it was found that an egg yolk oil containing egg yolk phospholipids as a main component and having a reduced egg flavor was obtained by the following adjustment, and the present invention was completed.
すなわち、本発明は、
（１）リン脂質の含有量が２０〜６０％の卵黄油であって、該卵黄油１質量部をクロロホルム１０容量部に溶解した際の波長４５５ｎｍでの吸光度が１以下である卵黄油、
（２）前記リン脂質の一部または全部がリゾリン脂質であって、リゾ化率が５０％以上である（１）記載の卵黄油、
（３）卵黄油の原料として、キサントフィル類を１０ｐｐｍ以下または含有しない液卵黄を用いてなる（１）または（２）に記載の卵黄油、
（４）（１）乃至（３）のいずれかに記載された卵黄油を含有する乳化剤、
（５）（１）乃至（３）のいずれかに記載された卵黄油を含有する加工食品、
である。
That is, the present invention
(1) Egg yolk oil having a phospholipid content of 20 to 60%, wherein the yolk oil has an absorbance of 1 or less at a wavelength of 455 nm when 1 part by mass of the egg yolk oil is dissolved in 10 parts by volume of chloroform,
(2) The egg yolk oil according to (1), wherein a part or all of the phospholipid is lysophospholipid and the lysolysis rate is 50% or more,
(3) The egg yolk oil according to (1) or (2), wherein the egg yolk oil is a liquid egg yolk containing 10 ppm or less or no xanthophyll,
(4) An emulsifier containing egg yolk oil according to any one of (1) to (3),
(5) Processed food containing egg yolk oil described in any one of (1) to (3),
It is.
なお、吸光度を規定したリン脂質組成物の製造方法としては、リン脂質組成物を含水アセトンにより洗浄する方法が知られている（引用文献２）。しかしながら、これにより得られたリン脂質組成物は、リン脂質の含有量が９８％程度となり、食品の乳化剤としては高価となるだけでなく、粘度が高くなり、食品への使い勝手が悪くなることから、使用が制限されてしまう問題があった。 In addition, as a manufacturing method of the phospholipid composition which prescribed | regulated the light absorbency, the method of wash | cleaning a phospholipid composition with water-containing acetone is known (cited reference 2). However, the phospholipid composition thus obtained has a phospholipid content of about 98%, and is not only expensive as an emulsifier for food, but also has a high viscosity and poor usability for food. There was a problem that the use was limited.
本発明によれば、卵黄リン脂質を主成分とする、卵風味が低減された卵黄油を提供でき、卵黄油を活用できる食品の幅を広げることができる。 ADVANTAGE OF THE INVENTION According to this invention, the egg yolk oil which has egg yolk phospholipid as a main component and the egg flavor was reduced can be provided, and the breadth of the foodstuff which can utilize egg yolk oil can be expanded.
以下、本発明を詳細に説明する。なお、本発明において「％」は「質量％」を意味する。 Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%”.
本発明の卵黄油は、リン脂質の含有量が２０〜６０％の卵黄油であって、該卵黄油１質量部をクロロホルム１０容量部に溶解した際の波長４５５ｎｍでの吸光度が１以下であることを特徴とし、これによって卵風味が低減されたものとなる。 The egg yolk oil of the present invention is an egg yolk oil having a phospholipid content of 20 to 60%, and the absorbance at a wavelength of 455 nm when 1 part by mass of the egg yolk oil is dissolved in 10 parts by volume of chloroform is 1 or less. The egg flavor is thereby reduced.
本発明の卵黄油は、リン脂質の含有量が２０〜６０％であり、好ましくは２０〜４０％である。リン脂質含有量が前記範囲よりも低いと、卵黄油の乳化力が低下するためであり、逆に、リン脂質含有量が前記範囲よりも高いと、卵黄油の粘度が高くなり、食品への使い勝手が悪くなるためである。 The egg yolk oil of the present invention has a phospholipid content of 20 to 60%, preferably 20 to 40%. If the phospholipid content is lower than the above range, the emulsifying power of egg yolk oil is reduced. Conversely, if the phospholipid content is higher than the above range, the viscosity of egg yolk oil increases, This is because the usability deteriorates.
本発明においてリン脂質とは、卵黄由来のリン脂質、または当該リン脂質のリン酸基に結合した塩基を交換あるいは除いたリン脂質のことであり、例えばホスファチジルコリン、ホスファチジルエタノールアミン、ホスファチジルイノシトール、ホスファチジルセリン、ホスファチジン酸、これらのリゾ化物、およびスフィンゴミエリン等が挙げられる。 In the present invention, the phospholipid refers to a phospholipid derived from egg yolk, or a phospholipid obtained by exchanging or removing a base bonded to a phosphate group of the phospholipid, such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine. Phosphatidic acid, lysates thereof, sphingomyelin and the like.
また、本発明のリン脂質は、その一部または全部がリゾリン脂質であることが好ましい。リゾリン脂質は通常のリン脂質に比べ親水性が大きく、水系の分散媒体中での乳化性に優れているためである。卵黄油におけるリゾリン脂質の含有量は特に限定するものではないが、卵黄油の乳化力を高める観点から２０％以上が好ましい。 The phospholipid of the present invention is preferably partially or entirely lysophospholipid. This is because lysophospholipids are more hydrophilic than ordinary phospholipids and have excellent emulsifying properties in aqueous dispersion media. The content of lysophospholipid in egg yolk oil is not particularly limited, but is preferably 20% or more from the viewpoint of increasing the emulsifying power of egg yolk oil.
本発明においてリゾ化率とは、リン脂質のリゾリン脂質への変換率のことであり、すなわち全リン脂質に対するリゾリン脂質の質量百分率のことである。本発明の卵黄油に含有されるリン脂質のリゾ化率は、特に限定されるものではないが、水系媒体中での乳化力を高める観点から５０％以上が好ましく８０％以上がより好ましい。 In the present invention, the lysolysis rate is the conversion rate of phospholipids to lysophospholipids, that is, the mass percentage of lysophospholipids relative to the total phospholipids. The lysolysis rate of the phospholipid contained in the egg yolk oil of the present invention is not particularly limited, but is preferably 50% or more and more preferably 80% or more from the viewpoint of enhancing the emulsifying power in the aqueous medium.
本発明において、リン脂質含有量は、卵黄油をＴＬＣ−ＦＩＤ法にて測定して求める。つまり、イアトロスキャン（ＭＫ−６ｓ：三菱化学メディエンス社製）を用い、卵黄油０．１ｇをクロロホルム：メタノール（２容量部：１容量部）溶液に溶解し、これをクロマロッドにインジェクションし、クロロホルム：メタノール：水（７０容量部：３０容量部：３容量部）溶液で展開し乾燥後、次にヘキサン：ジエチルエーテル：蟻酸（９０容量部：１０容量部：０．１容量部）溶液で展開する。これをスキャンスピード３０にて脂質組成の分析を行い、リン脂質含有量を算出する。 In the present invention, the phospholipid content is determined by measuring egg yolk oil by the TLC-FID method. That is, using Iatroscan (MK-6s: manufactured by Mitsubishi Chemical Medience), 0.1 g of egg yolk oil was dissolved in a chloroform: methanol (2 parts by volume: 1 part by volume) solution, and this was injected into a chroma rod, After developing with chloroform: methanol: water (70 parts by volume: 30 parts by volume: 3 parts by volume) solution and drying, then with hexane: diethyl ether: formic acid (90 parts by volume: 10 parts by volume: 0.1 parts by volume) solution. expand. This is analyzed for the lipid composition at a scan speed of 30 to calculate the phospholipid content.
本発明の卵黄油は、卵黄油１質量部をクロロホルム１０容量部に溶解した際の波長４５５ｎｍでの吸光度が１以下であり、好ましくは０．８以下、より好ましくは０．５以下である。吸光度が前記範囲よりも大きいと、卵黄油の卵風味が低減され難いためである。 In the egg yolk oil of the present invention, the absorbance at a wavelength of 455 nm when 1 part by weight of egg yolk oil is dissolved in 10 parts by volume of chloroform is 1 or less, preferably 0.8 or less, more preferably 0.5 or less. This is because if the absorbance is larger than the above range, the egg flavor of egg yolk oil is difficult to be reduced.
吸光度の測定においては、卵黄油特有の黄色の色調を評価するため、波長４５５ｎｍでの吸光度を測定し、色調評価の方法とした。つまり、得られた卵黄油１質量部を１０容量部のクロロホルムに溶解し、実際には試料１ｇを１０ｍＬのクロロホルムに溶解し、メンブレンフィルターＭｉｌｌｅｘ−ＬＨ ０．４５μｍ（日本ミリポア社製）にてろ過後、クロロホルムをブランクとして、吸光度計にて吸光度（ＯＤ４５５ｎｍ）を測定する。 In the measurement of absorbance, in order to evaluate the yellow color tone specific to egg yolk oil, the absorbance at a wavelength of 455 nm was measured, and this was used as a color tone evaluation method. That is, 1 part by mass of the obtained egg yolk oil was dissolved in 10 parts by volume of chloroform, and actually 1 g of the sample was dissolved in 10 mL of chloroform and filtered with a membrane filter Millex-LH 0.45 μm (made by Nihon Millipore). Thereafter, the absorbance (OD455 nm) is measured with an absorptiometer using chloroform as a blank.
以下に本発明の卵黄油の代表的な製造方法を説明する。
（原料）
まず原料となる液卵黄を準備する。本発明の卵黄油の原料である液卵黄は、キサントフィル類の含有量が１０ｐｐｍ以下であるものが好ましく、５ｐｐｍ以下であるものがより好ましく、３ｐｐｍ以下であるものがさらに好ましく、含有しないものが最も好ましい。キサントフィル類の含有量が前記範囲より多い場合、卵黄油の卵風味が低減され難く好ましくない。なお、キサントフィル類の含有量は、改訂食品分析ハンドブック（建帛社出版）に記載の常法を用いて、液卵黄からキサントフィル類を抽出し、４５３ｎｍの吸光度を測定することにより求める。
Below, the typical manufacturing method of the egg yolk oil of this invention is demonstrated.
(material)
First, liquid egg yolk as a raw material is prepared. The liquid egg yolk, which is the raw material of the egg yolk oil of the present invention, preferably has a xanthophyll content of 10 ppm or less, more preferably 5 ppm or less, still more preferably 3 ppm or less, and most not contain it. preferable. When the content of xanthophyll is more than the above range, it is not preferable because the egg flavor of egg yolk oil is hardly reduced. In addition, content of xanthophyll is calculated | required by extracting xanthophyll from liquid egg yolk and measuring the light absorbency of 453 nm using the conventional method as described in a revised food analysis handbook (Kenkisha publication).
キサントフィル類を１０ｐｐｍ以下または含有しない液卵黄は、トウモロコシ、パプリカ、マリーゴールド等のカロチノイド色素を含む飼料を与えずに一定期間以上飼育した雌鶏により産卵された鶏卵を割卵分離したものを用いればよい。 If the liquid egg yolk containing 10 ppm or less of xanthophyll or containing no xanthophyll is obtained by splitting the eggs laid by a hen that has been bred for a certain period of time without feeding with a carotenoid pigment such as corn, paprika, marigold, etc. Good.
（液卵黄の脱糖処理）
本発明の卵黄油の製造方法においては、まず上記卵黄液を脱糖処理することが好ましい。液卵黄の中に含まれているグルコースを除去することで加熱による色調の変化を抑えることができるためである。脱糖処理の方法としては、酵素処理法、酵母処理法などの方法で常法に則り行えばよい。
(Desugaring of liquid egg yolk)
In the method for producing egg yolk oil of the present invention, it is preferable to first desugar the egg yolk liquid. It is because the change of the color tone by heating can be suppressed by removing glucose contained in the liquid egg yolk. As a method of desugaring treatment, an enzyme treatment method, a yeast treatment method or the like may be used according to a conventional method.
（リゾ化処理）
本発明の卵黄油の製造方法において、リン脂質の一部または全部をリゾリン脂質とする場合、脱糖処理した液卵黄をリゾ化処理するとよい。
具体的には、脱糖処理した液卵黄にリン脂質分解酵素であるホスホリパーゼＡ２やＡ１を作用させて加水分解し、リン脂質の２位または１位の脂肪酸を遊離させることによりリゾ化することができる。また酵素以外の触媒（酸、アルカリ、その他）を用いてリゾ化することもできる。
(Lizification treatment)
In the method for producing egg yolk oil of the present invention, when part or all of the phospholipid is lysophospholipid, the liquid egg yolk subjected to the desugaring treatment may be lysed.
Specifically, phospholipase A2 or A1 that is a phospholipid-degrading enzyme is allowed to act on the desugared liquid egg yolk to hydrolyze it, thereby releasing the fatty acid at the 2nd or 1st position of the phospholipid to lyse. it can. Moreover, it can also lyze using catalysts (acid, alkali, etc.) other than an enzyme.
酵素処理は常法で行なえばよく、使用する酵素はホスホリパーゼＡ２を用いるのが一般的である。処理条件は、含有するリン脂質のリゾ化率が５０％以上になるようなものであれば特に制限はないが、酵素量が少なすぎると目的とするリゾ化率に達せず、また多すぎると後の失活が不十分になるため、例えば、上記酵素を液卵黄１ｋｇに対して１０００〜２００００ユニット、温度３５〜５５℃、ｐＨ６〜８の条件下で５〜１０時間程度反応させるとよい。 Enzyme treatment may be performed in a conventional manner, and the enzyme used is generally phospholipase A2. The treatment conditions are not particularly limited as long as the lysolysis rate of the contained phospholipid is 50% or more, but if the amount of the enzyme is too small, the target lysation rate cannot be reached, and if it is too much, Since subsequent inactivation becomes insufficient, for example, the enzyme may be reacted for about 5 to 10 hours under conditions of 1000 to 20000 units, a temperature of 35 to 55 ° C., and a pH of 6 to 8 with respect to 1 kg of liquid egg yolk.
（乾燥処理）
脱糖処理後の卵黄液またはリゾ化処理後の液卵黄は、例えば、噴霧乾燥（スプレードライ）法あるいは凍結乾燥（フリーズドライ）法により乾燥する。乾燥処理は必須ではないが、乾燥により後工程の溶媒抽出が容易となる。
(Drying process)
The egg yolk liquid after the desugaring treatment or the liquid egg yolk after the lysification treatment is dried by, for example, a spray drying (freeze drying) method or a freeze drying (freeze drying) method. Although a drying process is not essential, solvent extraction of a post process becomes easy by drying.
（乾燥卵黄からの溶媒抽出処理）
得られた乾燥卵黄（水分含量４％）に有機溶媒を加え、高速ミキサー等の高回転可能な攪拌装置を用い攪拌する。これをろ過による固液分離後、ろ液より減圧蒸留装置を用い溶媒を除去し、本発明の卵黄油を得ることができる。
(Solvent extraction from dried egg yolk)
An organic solvent is added to the obtained dried egg yolk (water content 4%), and the mixture is stirred using a stirrer capable of high rotation such as a high-speed mixer. After the solid and liquid are separated by filtration, the solvent is removed from the filtrate using a vacuum distillation apparatus to obtain the egg yolk oil of the present invention.
本発明の卵黄油は、乳化力の高いリン脂質を含有しているため乳化剤として用いることができる。特に、卵風味が低減された卵黄油であるため、卵を主原料として配合しない食品に好適に用いることができる。卵を主原料として配合しない食品としては、ホワイトソース、アイスクリーム、ホイップクリーム、コーヒーホワイトナー、ビスケット、パスタソース等が挙げられる。 The egg yolk oil of the present invention can be used as an emulsifier because it contains a phospholipid having a high emulsifying power. In particular, since it is egg yolk oil with reduced egg flavor, it can be suitably used for foods that do not contain eggs as the main ingredient. Examples of foods not containing egg as a main ingredient include white sauce, ice cream, whipped cream, coffee whitener, biscuits, and pasta sauce.
以下、本発明について、実施例、比較例並びに試験例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.
［実施例１］
キサントフィル類含有量が３ｐｐｍである卵黄液１０ｋｇを４５℃に加温し、市販のグルコースオキシダーゼ（ノボ社製グルコースオキシダーゼＳＰ３５８：少量のカタラーゼを含む）５ｍＬ（卵黄液１ｋｇに対して、グルコースオキシダーゼ約１０００単位に相当）と３０％過酸化水素水１０ｍＬとを添加し、撹拌した。テステープＡ（尿糖検査用試験紙：塩野義製薬社製）により残存している糖を測定し、テステープが緑変しなくなるまで約２時間処理を継続した。脱糖処理後の卵黄液にパンクレアチン（ホスホリパーゼＡ２活性含有：和光純薬製）５００ｇ（卵黄液１ｋｇに対して、ホスホリパーゼＡ２約５０００単位に相当）を清水１ｋｇに溶解した液を加え、１％水酸化ナトリウム水溶液でｐＨを７．０〜８．０に保ちつつ攪拌しながら３５〜４５℃で６時間酵素反応を行なった。次いで、得られた酵素処理後の液卵黄を冷却し、噴霧乾燥によって水分を除去して２．５ｋｇのリゾ化脱糖乾燥卵黄を得た。このリゾ化脱糖乾燥卵黄約１ｋｇに９８％エタノール９Ｌ（リットル）を加え、３０℃で１０分間撹拌した後、濾過により抽出液を得た。この抽出液から減圧下で溶媒（エタノール）を除去して本発明の卵黄油を得た。
得られた卵黄油は、リン脂質含有率が約２０％であり、リン脂質のリゾ化率は９５％であり、卵黄油１質量部をクロロホルム１０容量部に溶解した際の波長４５５ｎｍでの吸光度が０．３であった。
[Example 1]
10 kg of egg yolk liquid having a xanthophylls content of 3 ppm is heated to 45 ° C., and 5 mL of commercially available glucose oxidase (including Novo's glucose oxidase SP358: containing a small amount of catalase) (about 1000 glucose oxidase per 1 kg of egg yolk liquid) (Corresponding to the unit) and 10 mL of 30% aqueous hydrogen peroxide were added and stirred. Residual sugar was measured using test tape A (test paper for urine sugar test: manufactured by Shionogi Pharmaceutical Co., Ltd.), and the treatment was continued for about 2 hours until the test tape did not turn green. A solution prepared by dissolving 500 g of pancreatin (containing phospholipase A2 activity: manufactured by Wako Pure Chemical Industries, Ltd.) in 1 kg of fresh water is added to the yolk liquid after desugaring treatment in 1 kg of fresh water. While maintaining the pH at 7.0 to 8.0 with an aqueous sodium hydroxide solution, the enzyme reaction was carried out at 35 to 45 ° C. for 6 hours. Next, the obtained liquid egg yolk after the enzyme treatment was cooled, and water was removed by spray drying to obtain 2.5 kg of lysed desugared dried egg yolk. 9 L (liter) of 98% ethanol was added to about 1 kg of this lysed desugared and dried egg yolk, stirred at 30 ° C. for 10 minutes, and then an extract was obtained by filtration. The solvent (ethanol) was removed from the extract under reduced pressure to obtain the egg yolk oil of the present invention.
The obtained egg yolk oil has a phospholipid content of about 20%, a phospholipid lysation rate of 95%, and an absorbance at a wavelength of 455 nm when 1 part by weight of egg yolk oil is dissolved in 10 parts by volume of chloroform. Was 0.3.
［実施例２］
実施例１の卵黄油の製造工程において、液卵黄のホスホリパーゼＡ２処理を行わず、脱糖処理後の液卵黄をそのまま冷却して、乾燥処理した以外は、実施例１と同様の方法で卵黄油を得た。
得られた卵黄油は、リン脂質含有率が約３０％であり、リン脂質のリゾ化率は５％であり、卵黄油１質量部をクロロホルム１０容量部に溶解した際の波長４５５ｎｍでの吸光度が０．２５であった。
[Example 2]
In the production process of egg yolk oil of Example 1, the egg yolk oil was treated in the same manner as in Example 1 except that the liquid egg yolk phospholipase A2 treatment was not performed, and the liquid egg yolk after the desugaring treatment was directly cooled and dried. Got.
The obtained egg yolk oil has a phospholipid content of about 30%, a phospholipid lysation ratio of 5%, and an absorbance at a wavelength of 455 nm when 1 part by weight of egg yolk oil is dissolved in 10 parts by volume of chloroform. Was 0.25.
［実施例３］
実施例１の卵黄油の製造工程において、液卵黄の脱糖処理とホスホリパーゼＡ２処理を行わず、原料の液卵黄をそのまま乾燥処理し、抽出処理に用いる溶媒として９８％エタノールを９５％エタノールに置き換えた以外は、実施例１と同様の方法で卵黄油を得た。
得られた卵黄油は、リン脂質含有率が約６０％であり、リン脂質のリゾ化率は５％であり、卵黄油１質量部をクロロホルム１０容量部に溶解した際の波長４５５ｎｍでの吸光度が０．６であった。
[Example 3]
In the production process of egg yolk oil in Example 1, the liquid egg yolk was not subjected to the desugaring treatment and the phospholipase A2 treatment, the raw liquid egg yolk was dried as it was, and 98% ethanol was replaced with 95% ethanol as the solvent used for the extraction treatment. Except for the above, egg yolk oil was obtained in the same manner as in Example 1.
The obtained egg yolk oil has a phospholipid content of about 60%, a phospholipid lysation ratio of 5%, and an absorbance at a wavelength of 455 nm when 1 part by weight of egg yolk oil is dissolved in 10 parts by volume of chloroform. Was 0.6.
［実施例４］
実施例１の卵黄油の製造工程において、キサントフィル類含有量が３ｐｐｍである卵黄液をキサントフィル類含有量が１０ｐｐｍである卵黄液に置き換えた以外は、実施例１と同様の方法で卵黄油を得た。
得られた卵黄油は、リン脂質含有率が約２０％であり、リン脂質のリゾ化率は９５％であり、卵黄油１質量部をクロロホルム１０容量部に溶解した際の波長４５５ｎｍでの吸光度が０．９であった。
[Example 4]
In the production process of egg yolk oil of Example 1, egg yolk oil was obtained in the same manner as in Example 1 except that the egg yolk liquid having a xanthophyll content of 3 ppm was replaced with an egg yolk liquid having a xanthophyll content of 10 ppm. It was.
The obtained egg yolk oil has a phospholipid content of about 20%, a phospholipid lysation rate of 95%, and an absorbance at a wavelength of 455 nm when 1 part by weight of egg yolk oil is dissolved in 10 parts by volume of chloroform. Was 0.9.
［比較例１］
実施例１の卵黄油の製造工程において、キサントフィル類含有量が３ｐｐｍである卵黄液をキサントフィル類含有量が２５ｐｐｍである卵黄液に置き換えた以外は、実施例１と同様の方法で卵黄油を得た。
得られた卵黄油は、リン脂質含有率が約２０％であり、リン脂質のリゾ化率は９５％であり、卵黄油１質量部をクロロホルム１０容量部に溶解した際の波長４５５ｎｍでの吸光度が２．４であった。
[Comparative Example 1]
In the production process of egg yolk oil of Example 1, egg yolk oil was obtained in the same manner as in Example 1 except that the egg yolk liquid having a xanthophyll content of 3 ppm was replaced with an egg yolk liquid having a xanthophyll content of 25 ppm. It was.
The obtained egg yolk oil has a phospholipid content of about 20%, a phospholipid lysation rate of 95%, and an absorbance at a wavelength of 455 nm when 1 part by weight of egg yolk oil is dissolved in 10 parts by volume of chloroform. Was 2.4.
［比較例２］
比較例１の卵黄油の製造工程において、得られた卵黄油５０ｇに、アセトン１４８．５ｍＬと蒸留水１．５ｍＬの混合溶液を加え、高速撹拌機で５分間撹拌した。これを静置し、アセトン不溶物を沈殿させ、上澄みの含水アセトンをデカンテーションした。得られたアセトン不溶物を真空状態で脱溶剤を行い、卵黄油を得た。
得られた卵黄油は、リン脂質含有率が約８６％であり、卵黄油１質量部をクロロホルム１０容量部に溶解した際の波長４５５ｎｍでの吸光度が０．２３であった。
[Comparative Example 2]
In the egg yolk oil production process of Comparative Example 1, a mixed solution of 148.5 mL of acetone and 1.5 mL of distilled water was added to 50 g of the obtained egg yolk oil, and the mixture was stirred for 5 minutes with a high-speed stirrer. This was allowed to stand to precipitate acetone-insoluble matter, and the supernatant water-containing acetone was decanted. The obtained acetone insolubles were desolvated in a vacuum state to obtain egg yolk oil.
The obtained egg yolk oil had a phospholipid content of about 86%, and the absorbance at a wavelength of 455 nm when 1 part by weight of egg yolk oil was dissolved in 10 parts by volume of chloroform was 0.23.
［試験例１］
実施例１〜４および比較例１および２で得られた卵黄油の卵風味低減効果を下記の評価基準で評価した。
[Test Example 1]
The egg flavor reduction effect of the egg yolk oil obtained in Examples 1 to 4 and Comparative Examples 1 and 2 was evaluated according to the following evaluation criteria.
「卵風味低減」の評価
ランク：基準
Ａ ：卵風味が著しく低減されている
Ｂ ：卵風味がやや低減されている
Ｃ−１：卵風味が低減されていない
Ｃ−２：卵風味はやや低減されているが、粘度が高く食品への使い勝手の悪いものである
Evaluation rank of “Egg Flavor Reduction”: Standard A: Egg flavor is remarkably reduced B: Egg flavor is slightly reduced C-1: Egg flavor is not reduced C-2: Egg flavor is slightly reduced Although it has a high viscosity, it is inconvenient for food.
表１より、リン脂質の含有量が２０〜６０％であって、卵黄油１質量部をクロロホルム１０容量部に溶解した際の波長４５５ｎｍでの吸光度が１以下である卵黄油（実施例１〜４）は、卵風味が低減されており、リン脂質の含有量が２０〜４０％であって、吸光度が０．５以下である卵黄油（実施例１、２）は、より卵風味が低減されていた。 From Table 1, the content of phospholipid is 20 to 60%, and the absorbance at a wavelength of 455 nm when 1 part by mass of egg yolk oil is dissolved in 10 parts by volume of chloroform is 1 or less (Example 1 4) The egg flavor is reduced, egg yolk oil (Examples 1 and 2) having a phospholipid content of 20 to 40% and an absorbance of 0.5 or less has a reduced egg flavor. It had been.
［実施例５］
実施例１で得られた卵黄油を用いて下記の配合でコーヒーホワイトナーを製した。具体的には、清水に、卵黄油（実施例１）、脱脂粉乳、カゼインナトリウムを添加し、８０℃で１０分間攪拌溶解した。次いで、なたね油を徐々に添加し、ホモミキサーにて攪拌混合して予備乳化物を得た。予備乳化物を一次圧１１０ｋｇ／ｃｍ２、二次圧７０ｋｇ／ｃｍ２でホモジナイザーにより均質化を行い、容器に充填後、１２０℃で２０分間殺菌を行ってコーヒーホワイトナーを調製した。
得られたコーヒーホワイトナーを喫食したところ、卵風味は感じられなかった。
[Example 5]
Using the egg yolk oil obtained in Example 1, a coffee whitener was produced with the following composition. Specifically, egg yolk oil (Example 1), skim milk powder, and sodium caseinate were added to fresh water and dissolved by stirring at 80 ° C. for 10 minutes. Subsequently, rapeseed oil was gradually added and stirred and mixed with a homomixer to obtain a preliminary emulsion. The pre-emulsified product was homogenized with a homogenizer at a primary pressure of 110 kg / cm 2 and a secondary pressure of 70 kg / cm 2 , filled in a container, and sterilized at 120 ° C. for 20 minutes to prepare a coffee whitener.
When the obtained coffee whitener was eaten, the egg flavor was not felt.
＜配合割合＞
なたね油 ２５％
脱脂粉乳 ３％
カゼインナトリウム ２％
卵黄油（実施例１） ０．５％
清水 残余
―――――――――――――――
合計 １００％
<Combination ratio>
Rapeseed oil 25%
Nonfat dry milk 3%
Casein sodium 2%
Egg yolk oil (Example 1) 0.5%
Shimizu Residues ――――――――――――――――
Total 100%
［実施例６］
実施例１で得られた卵黄油を用いて下記の配合でホイップクリームを製した。具体的には、油相原料と水相原料をそれぞれ溶解ないし分散させて調製後、水相原料に油相原料を徐々に添加しながらホモミキサーを用いて攪拌混合して予備乳化物を得た。予備乳化物を均質圧６０ｋｇ／ｃｍ2でホモジナイザーにより均質化を行い、乳化物を得た。この乳化物１リットルにグラニュー糖８０ｇを混合し、クリームミキサーにてホイップを行いホイップクリームを得た。
得られたホイップクリームを喫食したところ、卵風味は感じられなかった。
[Example 6]
Using the egg yolk oil obtained in Example 1, whipped cream was prepared with the following composition. Specifically, after preparing by dissolving or dispersing the oil phase raw material and the aqueous phase raw material, respectively, the oil phase raw material was gradually added to the aqueous phase raw material and stirred and mixed using a homomixer to obtain a preliminary emulsion. . The preliminary emulsion was homogenized with a homogenizer at a homogeneous pressure of 60 kg / cm 2 to obtain an emulsion. 1 liter of this emulsion was mixed with 80 g of granulated sugar and whipped with a cream mixer to obtain whipped cream.
When the obtained whipped cream was eaten, the egg flavor was not felt.
＜配合＞
（油相原料）
ナタネ硬化油 ４０％
バター ２％
卵黄油（実施例１） ０．５％
（水相原料）
脱脂粉乳 ５％
カゼインナトリウム ０．２
澱粉 ０．５％
清水 残余
――――――――――――――――――――――――――――
合計 １００％
<Combination>
(Oil phase raw material)
Rapeseed oil 40%
2% butter
Egg yolk oil (Example 1) 0.5%
(Water phase raw material)
Nonfat dry milk 5%
Casein sodium 0.2
Starch 0.5%
Shimizu Remaining ――――――――――――――――――――――――――――
Total 100%
Claims (5)
Processed food containing the egg yolk oil according to any one of claims 1 to 3.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI747486B (en) * | 2020-09-10 | 2021-11-21 | 沈漢聰 | Egg butter vacuum extractor and method for manufacturing egg butter |
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| JPH07238293A (en) * | 1994-03-01 | 1995-09-12 | Bizen Kasei Kk | Production of docosahexaenoic acid-containing egg yolk oil |
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| JP2000050805A (en) * | 1998-08-07 | 2000-02-22 | Taiyo Kagaku Co Ltd | Production of frozen custard cream |
| JP2001333742A (en) * | 2000-05-26 | 2001-12-04 | Q P Corp | Egg salad |
| JP2003339316A (en) * | 2002-05-29 | 2003-12-02 | Q P Corp | Seasoning oil for frying |
| JP2005272380A (en) * | 2004-03-25 | 2005-10-06 | Q P Corp | Method for producing purified yolk phospholipid composition and medicinal composition, cosmetic composition or food composition using the same |
| JP2007111047A (en) * | 2005-09-26 | 2007-05-10 | Chubu Shiryo Kk | Feed for poultry farming |
| JP2008043323A (en) * | 2005-11-30 | 2008-02-28 | Q P Corp | Lysed yolk and food using the same |
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2010
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Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07238293A (en) * | 1994-03-01 | 1995-09-12 | Bizen Kasei Kk | Production of docosahexaenoic acid-containing egg yolk oil |
| JPH1156282A (en) * | 1997-08-18 | 1999-03-02 | Fuji Oil Co Ltd | Oil-in-water type emulsion |
| JP2000050805A (en) * | 1998-08-07 | 2000-02-22 | Taiyo Kagaku Co Ltd | Production of frozen custard cream |
| JP2001333742A (en) * | 2000-05-26 | 2001-12-04 | Q P Corp | Egg salad |
| JP2003339316A (en) * | 2002-05-29 | 2003-12-02 | Q P Corp | Seasoning oil for frying |
| JP2005272380A (en) * | 2004-03-25 | 2005-10-06 | Q P Corp | Method for producing purified yolk phospholipid composition and medicinal composition, cosmetic composition or food composition using the same |
| JP2007111047A (en) * | 2005-09-26 | 2007-05-10 | Chubu Shiryo Kk | Feed for poultry farming |
| JP2008043323A (en) * | 2005-11-30 | 2008-02-28 | Q P Corp | Lysed yolk and food using the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| TWI747486B (en) * | 2020-09-10 | 2021-11-21 | 沈漢聰 | Egg butter vacuum extractor and method for manufacturing egg butter |
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