JPH03143356A - Production of soybean lecithin - Google Patents
Production of soybean lecithinInfo
- Publication number
- JPH03143356A JPH03143356A JP28258389A JP28258389A JPH03143356A JP H03143356 A JPH03143356 A JP H03143356A JP 28258389 A JP28258389 A JP 28258389A JP 28258389 A JP28258389 A JP 28258389A JP H03143356 A JPH03143356 A JP H03143356A
- Authority
- JP
- Japan
- Prior art keywords
- soybean
- soybean lecithin
- lipoxygenase
- soybeans
- 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
Links
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 title claims abstract description 32
- 229940083466 soybean lecithin Drugs 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 43
- 244000068988 Glycine max Species 0.000 claims abstract description 43
- 108090000128 Lipoxygenases Proteins 0.000 claims abstract description 19
- 102000003820 Lipoxygenases Human genes 0.000 claims abstract description 18
- 230000002950 deficient Effects 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- 101000983835 Oryza sativa subsp. japonica Linoleate 9S-lipoxygenase 2 Proteins 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 229940067606 lecithin Drugs 0.000 abstract description 6
- 239000000787 lecithin Substances 0.000 abstract description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract description 5
- 235000010445 lecithin Nutrition 0.000 abstract description 5
- 235000003084 food emulsifier Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 239000010779 crude oil Substances 0.000 description 7
- 238000004817 gas chromatography Methods 0.000 description 7
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 7
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 6
- 150000003904 phospholipids Chemical class 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000012217 deletion Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- 240000005295 Nyssa aquatica Species 0.000 description 3
- 235000000380 Nyssa aquatica Nutrition 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 244000013123 dwarf bean Species 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 230000037430 deletion Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 238000012214 genetic breeding Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 108010040890 lipoxygenase L-1 Proteins 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 238000000638 solvent extraction Methods 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- XDTMQSROBMDMFD-UHFFFAOYSA-N Cyclohexane Chemical compound C1CCCCC1 XDTMQSROBMDMFD-UHFFFAOYSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000003973 irrigation Methods 0.000 description 1
- 230000002262 irrigation Effects 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 239000003209 petroleum derivative Substances 0.000 description 1
- 229940068065 phytosterols Drugs 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000019149 tocopherols Nutrition 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は風味に優れ、かつ安定性の良い大豆レシチンの
製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing soybean lecithin that has excellent flavor and stability.
（従来の技術）
大豆レシチンは天然の乳化剤として食品に幅広く利用さ
れ、又工業用として塗料、石油製品、化粧品、医薬品分
野で広範囲に使用されている。(Prior Art) Soybean lecithin is widely used as a natural emulsifier in foods, and is also widely used industrially in the fields of paints, petroleum products, cosmetics, and pharmaceuticals.
周知の大豆抽出によって得られる粗原油には２〜３％の
リン脂質、０．５〜２．０％の遊離の脂肪酸、 ０．１
〜０．５％の不けん化物（植物ステロール類、トコフェ
ロールなど）、微量の色素成分、有臭成分及び不快な呈
味成分等が含まれている。このうちのリン脂質が大豆レ
シチンとして利用されている。The crude oil obtained by well-known soybean extraction contains 2-3% phospholipids, 0.5-2.0% free fatty acids, 0.1
It contains ~0.5% of unsaponifiables (phytosterols, tocopherols, etc.), trace amounts of pigment components, odorous components, unpleasant taste components, etc. Among these, phospholipids are used as soybean lecithin.
従来の大豆レシチンの製造方法は以下の通りである。The conventional method for producing soybean lecithin is as follows.
即ち、粗原油を５５〜９０℃に加熱し、ｌ〜５％の水あ
るいは水蒸気を添加して十分に撹拌すると粗原油中のリ
ン脂質が水和され、ガム状物質として析出する。これを
遠心分離することにより採取する。この分離された水利
ガムの性状は、水分３０〜５０％で、残りの全脂質中リ
ン脂質が６０〜８０％、中性油脂２０〜４０％程度であ
る。分離された水利ガムを減圧下において５０〜１１０
°Ｃの温度で乾燥することにより大豆レシチンが得られ
る。しかし、この大豆レシチンには相原油中から移行す
る不快な有臭成分や呈味成分が含まれている。この為、
大豆レシチンの食品用乳化剤としての使用量が制限され
ている。That is, when crude crude oil is heated to 55 to 90°C, 1 to 5% of water or steam is added, and the mixture is sufficiently stirred, the phospholipids in the crude crude oil are hydrated and precipitated as a gummy substance. This is collected by centrifugation. The properties of this separated water gum include 30 to 50% water, 60 to 80% phospholipids, and 20 to 40% neutral fats and oils among the remaining total lipids. The separated water gum is heated to 50-110% under reduced pressure.
Soybean lecithin is obtained by drying at a temperature of °C. However, this soybean lecithin contains unpleasant odor and taste components that migrate from the phase crude oil. For this reason,
The amount of soy lecithin used as a food emulsifier is limited.
ところで、これらの不快な成分は、大豆種子中に含まれ
ているリノール酸やリルン酸などの不飽和脂肪酸がリポ
キシゲナーゼにより酸化されハイドロパーオギザイドを
生成し、この分解産物である中鎖アルデヒドやアルコー
ル類によるものであることが分かっている。By the way, these unpleasant ingredients are caused by unsaturated fatty acids such as linoleic acid and lilunic acid contained in soybean seeds that are oxidized by lipoxygenase to produce hydroperogizides, which are decomposed products such as medium-chain aldehydes and alcohols. It is known that this is due to the type.
これらの分解産物のうち、特にｎ−ヘキザナールが青豆
臭の主要な成分である。Among these decomposition products, n-hexanal in particular is the main component of green bean odor.
この為、これまでは大豆抽出の前処理工程において、加
熱によるリポキシゲナーゼ失活処理が検討されたが、加
熱工程前に既にリポキシゲナーゼの不飽和脂肪酸の酸化
が進んでおり、又これらの反応は速いので加熱による完
全な酵素失活は不可能であり、更に失活に要する加熱温
度を上昇させると精製油の風味が低下するという問題が
ある。この問題の解決法の一つとして、得られた大豆レ
シチンを脱臭する方法が考えられるが、未だ有効な技術
が確立されていない。For this reason, in the pretreatment process for soybean extraction, lipoxygenase deactivation treatment by heating has been considered, but the oxidation of unsaturated fatty acids in lipoxygenase has already progressed before the heating process, and these reactions are rapid. It is impossible to completely deactivate the enzyme by heating, and there is a problem in that if the heating temperature required for deactivation is increased, the flavor of the refined oil will deteriorate. One possible solution to this problem is to deodorize the obtained soybean lecithin, but an effective technique has not yet been established.
近年、普通大豆（リポキシゲナーゼ非欠失大豆）は上述
のりポキシゲナーゼとして少なくとも１．−１、Ｌ−２
及びＩ２−３の３種類を含むことが分かってきた。又、
この３種のりポキシゲナーゼのうちいずれか１種又は同
時に２種欠失した大豆も遺伝育種的に作成可能となった
。これらのことから、リポキシゲナーゼ２種間時欠失大
豆を利用した種々の大豆製品の製造法が報告されている
。In recent years, regular soybeans (non-lipoxygenase-deficient soybeans) contain at least 1.0% of the above-mentioned lipoxygenase. -1, L-2
It has been found that it contains three types: and I2-3. or,
It has now become possible to create soybeans lacking any one or two of these three types of poxygenase through genetic breeding. For these reasons, methods for producing various soybean products using lipoxygenase bispecies time-deleted soybeans have been reported.
例えば、特開昭６１−１７０３６１号（青豆臭の低減さ
れた生大豆もやし）、特開昭６３−３０４９５７ （Ｌ
２、Ｌ−３同時欠失大豆を原料とする大豆食品の製造）
、特開昭６３−２１９３４３号（Ｌ−１，Ｌ−２，Ｌ−
３のうちいずれか２つを欠失した大豆を原料とする大豆
蛋白を製造する方法）などある。For example, JP-A-61-170361 (raw soybean sprouts with reduced green bean odor), JP-A-63-304957 (L
2. Production of soybean foods using L-3 simultaneous deletion soybeans)
, JP-A-63-219343 (L-1, L-2, L-
There is a method for producing soybean protein using soybeans lacking any two of 3).
しかし、これらは単にリポキシゲナーゼ欠失大豆を発芽
させてもやしを得るとか、欠失大豆を加工して大豆食品
を得る方法であって、本発明のように大豆中の成分を抽
出し処理して製品を得る方法、即ち、リポキシゲナーゼ
欠失大豆を原料として風味が優れ、安定性の良い大豆レ
シチンを製造する方法は知られていない。However, these methods simply germinate lipoxygenase-deficient soybeans to obtain sprouts, or process deficient soybeans to obtain soybean foods, and as in the present invention, components in soybeans are extracted and processed to produce products. There is no known method for producing soybean lecithin with excellent flavor and stability using lipoxygenase-deficient soybeans as a raw material.
（発明が解決しようとする課題）
上述したように大豆レシチンは乳化剤として幅広く利用
されているが、その特有の匂い及び味の為に使用量が制
限されていた。しかし、この不快な有臭成分や呈味成分
をレシチンから工業的に効率良く除去する方法は未だに
確立されていない。又、不快な成分を抑制する有効な技
術も確立されていない。(Problems to be Solved by the Invention) As described above, soybean lecithin has been widely used as an emulsifier, but its usage has been limited due to its unique odor and taste. However, a method for industrially and efficiently removing these unpleasant odor components and taste components from lecithin has not yet been established. Furthermore, no effective technique for suppressing unpleasant components has been established.
本発明は従来の大豆レシチンが有していた欠点を改良し
、風味の優れ、且つ安定性の良い大豆レシチンを生産す
るための製造法を提供することにある。The present invention aims to improve the drawbacks of conventional soybean lecithin and to provide a manufacturing method for producing soybean lecithin with excellent flavor and stability.
（課題を解決するための手段）
そこで本発明者らは研究の結果、リポキシゲナーゼ欠失
大豆を用い大豆搾油の常法により適切な前処理を行なう
ことにより風味の優れ、且つ安定性の良い大豆レシチン
が製造できることを見出し本発明を完成した。(Means for Solving the Problems) As a result of our research, the present inventors have found that by using lipoxygenase-deficient soybeans and performing appropriate pretreatment using the conventional method of soybean oil extraction, we can produce soybean lecithin with excellent flavor and good stability. The present invention was completed by discovering that it can be manufactured.
本発明に用いる大豆はりボキシゲナーゼＬ−１゜１、−
２及びＬ−３のうち、単独或は複数の酵素を同時に欠失
した大豆である。そのうち、リポキシゲナーゼＬ−１，
Ｌ−３あるいはＬ−２，１，−３を同時に欠失した大豆
は喜多村等（日本食品工業学会紙３１ （１１１，７５
１−７５８，１，９８４）の遺伝育種的に得られたもの
を利用できる。Soybean beam boxygenase L-1゜1,- used in the present invention
This is a soybean that has one or more enzymes deleted among L-2 and L-3 at the same time. Among them, lipoxygenase L-1,
Soybeans lacking L-3 or L-2, 1, -3 at the same time are produced by Kitamura et al. (Japan Food Industry Association Paper 31 (111,75
1-758, 1,984) obtained through genetic breeding can be used.
本発明の大豆レシチンの製造法は、リポキシゲナーゼ欠
失大豆を常法により乾燥、粗砕、圧扁、抽出、抽出油の
脱ガム、水和ガムの脱水等の工程によって行う。乾燥は
りポキシゲナーゼ欠失丸大豆を常法通り熱風を利用して
水分を１〜２％低下させ１．０〜１１％にする。粗砕は
荒割りロールで４〜８つ割れに粗砕し、これを７０〜８
０℃に加温し、圧扁ロールで０１〜０．５ ｍｍ厚に圧
扁する。次いで溶剤抽出を行う。溶剤抽出にはノルマル
ヘキサン、シクロヘキザン、アセトン、エタノール、イ
ソプロピルアルコール等及びこれらの混液を用いること
ができるが、ノルマルヘキサンが最も一毅的な溶剤とし
て使用される。溶剤としてノルマルヘキサンを用いる場
合、予め６５°Ｃ近くに加温したノルマルヘキサンを圧
扁大豆に注加し、溶剤温度を平均６０’Ｃ前後に保って
抽出する。抽出液（ミセラ）を減圧下で脱溶剤して粗原
油を得る。この籾原油を６０〜８０°Ｃに加熱し、２〜
３％の熱水を加え撹拌、混合した後、遠心分離によって
水和ガムを得る。The method for producing soybean lecithin of the present invention is carried out using conventional methods such as drying lipoxygenase-deficient soybeans, crushing them, compressing them, extracting them, degumming extracted oil, and dehydrating hydrated gum. Dried poxygenase-deficient whole soybeans are heated in a conventional manner to reduce the moisture content by 1 to 2% to 1.0 to 11%. For coarse crushing, coarsely crush into 4 to 8 pieces with a rough splitting roll, and then divide this into 70~8
It is heated to 0°C and pressed to a thickness of 01 to 0.5 mm using a pressing roll. A solvent extraction is then performed. For solvent extraction, normal hexane, cyclohexane, acetone, ethanol, isopropyl alcohol, etc., and mixtures thereof can be used, but normal hexane is used as the most robust solvent. When normal hexane is used as a solvent, normal hexane previously heated to around 65°C is poured into the compressed soybeans, and the solvent temperature is maintained at an average of around 60°C for extraction. The extract (micella) is desolvented under reduced pressure to obtain crude crude oil. This paddy crude oil is heated to 60-80°C, and
After adding 3% hot water and stirring and mixing, a hydrated gum is obtained by centrifugation.
水利ガムは水分３０〜５０％であるので、減圧下で脱水
乾燥することにより大豆レシチンが得られる。Water gum has a water content of 30 to 50%, so soybean lecithin can be obtained by dehydrating and drying it under reduced pressure.
リポキシゲナーゼＬ−１，Ｌ−２及び１．−３のうちの
１種又は２種以上の酵素を同時に欠失した大豆から作ら
れるレシチンは、一般大豆〔リポキシゲナーゼ非欠失大
豆）からのちのに比べて風味が改善されるばかりでなく
、レシチンの安定性も向上する。これは大豆抽出以前に
起こるレシチン中のリン脂質及び中性脂質中の脂肪酸に
対するりボキシゲナーゼによる酸化の程度が軽減される
ためであると考えられる。Lipoxygenase L-1, L-2 and 1. -Lecithin made from soybeans that have simultaneously deleted one or more of the enzymes listed above not only has an improved flavor compared to soybeans made from regular soybeans (soybeans that do not have lipoxygenase deleted), but also has lecithin. stability is also improved. This is considered to be because the degree of oxidation of fatty acids in the phospholipids and neutral lipids in lecithin, which occurs before soybean extraction, is reduced by boxygenase.
以下、本発明を実施例によって説明するが、本発明はこ
れらに限定されるものではない。EXAMPLES Hereinafter, the present invention will be explained with reference to Examples, but the present invention is not limited thereto.
（実施例）
実施例１
リポキシゲナーゼＬ−Ｉ Ｌ−３同時欠失大豆、Ｌ−２
，Ｌ−３同時欠失大豆及び一般大豆（リポキシゲナーゼ
非欠失大豆・米国産大豆）それぞれ５ｋｇから以下の工
程により大豆レシチンを製造した。(Example) Example 1 Lipoxygenase L-I L-3 simultaneous deletion soybean, L-2
Soybean lecithin was produced from 5 kg each of L-3 co-deletion soybeans and general soybeans (lipoxygenase non-deleted soybeans, American soybeans) by the following process.
原料大豆を６０°Ｃ前後での熱風乾燥により水分を１０
％に調整してから、荒割りロールで４〜８割れに粗砕し
、７１〜７６℃に加温後に圧扁ロルで厚さ ０．３ｍｍ
に圧扁した。これに６５℃の１０倍量（ｗ／ｖｌ のノ
ルマルヘキサンを加え、撹拌抽出後濾過した。抽出残渣
は同様に再抽出を２回行なった後、抽出濾液を合わせる
。抽出濾液（ミセラ）は６０°Ｃ／ ３０ｍｍＨｇと８
０°Ｃ／ ５０ｍｍＨｇの２段減圧蒸留でノルマルヘキ
サンを除いた。得られた粗原油を８０℃に加温し、３％
＋Ｗ／Ｗ）の熱水を加えて撹拌混合した後、遠心分離し
て水和ガムを採取した。水利ガムを８０°Ｃ１２０ｍｍ
Ｈｇで減圧乾燥して大豆レシチンを得た。Raw soybeans are dried with hot air at around 60°C to reduce moisture by 10%.
%, then coarsely crushed into 4 to 8 pieces with a rough splitting roll, heated to 71 to 76°C, and then crushed with a pressing roll to a thickness of 0.3 mm.
It was compressed. To this was added 10 times the amount (w/vl) of n-hexane at 65°C, extracted with stirring, and then filtered. The extraction residue was re-extracted twice in the same way, and then the extraction filtrate was combined. The extraction filtrate (micella) was °C/30mmHg and 8
Normal hexane was removed by two-stage vacuum distillation at 0°C/50 mmHg. The obtained crude oil was heated to 80°C and 3%
+W/W) of hot water was added and mixed by stirring, followed by centrifugation to collect the hydrated gum. Irrigation gum at 80°C120mm
Soybean lecithin was obtained by drying under reduced pressure with Hg.
実施例２
実施例１によって得た各レシチン試料１０ｇを５０ｍ１
容の透明ガラス製共栓付三角フラスコに入れ、栓をして
室温（２０°Ｃ）散光下に静置して風味劣化試験を行な
った。結果は表−】の通りであった。Example 2 10g of each lecithin sample obtained in Example 1 was added to 50ml
A flavor deterioration test was conducted by placing the mixture in a transparent glass Erlenmeyer flask with a stopper, capping it, and leaving it at room temperature (20°C) under diffused light. The results were as shown in Table.
表−１
注）不快臭の評価は専門パネルによりヘッドスペースを
個別に評価したもの。Table 1 Note: Evaluation of unpleasant odor is based on an individual evaluation of headspace by a specialized panel.
表中の各記号は○、不快臭なし、△ 僅かに不快臭あり
、・：不快臭あり、★３強い不快臭あり、を示す。Each symbol in the table indicates ○: no unpleasant odor, △: slightly unpleasant odor, .: unpleasant odor, ★: strong unpleasant odor.
表−１に示す通りリポキシゲナーゼ欠失大豆から得られ
る大豆レシチン〔試料１及び２）の風味（不快臭発生）
は、始めから一般大豆のレシチン（試料３）に比べ差が
ある。又、経日的にち大きな差が認められた。As shown in Table 1, the flavor (unpleasant odor generation) of soybean lecithin [Samples 1 and 2] obtained from lipoxygenase-deficient soybeans
There is a difference from the beginning compared to regular soybean lecithin (Sample 3). In addition, large differences were observed over time.
実施例３
実施例１によって得たＬ−２，Ｌ−３同時欠失大豆レシ
チン及び一般大豆しシチン試利各１ｇを２５■１容のガ
ラス瓶に入れて栓をし、８０°Ｃて３０分間加熱して、
揮発性成分（ヘッドスペースガス）を平衡化した後、そ
の０．８ｍ］を採取してガスクロマトグラフィー（ＧＣ
）分析を行い、青豆臭の主成分であるｎ−ヘキサナール
の量を比較した。Example 3 1 g each of the L-2 and L-3 co-deleted soybean lecithin obtained in Example 1 and the general soybean lecithin sample were placed in a 25 x 1 volume glass bottle, capped, and heated at 80°C for 30 minutes. Heat it up,
After equilibrating the volatile components (headspace gas), 0.8 m of the sample was collected and subjected to gas chromatography (GC).
) Analysis was conducted to compare the amount of n-hexanal, which is the main component of green bean odor.
ＧＣ装置はＧＣ１４−Ａ（島津製作所製）、キャリアー
ガスにヘリウムガス（４０ｍ］ ７ｍ１ｎ）を用い、カ
ラムはＵＬＢＯＮ ＨＲ−２０Ｍを使用し、カラム温
度は６０°Ｃで５分間保持後、１０°Ｃ／ｍｉｎで１３
０℃迄昇渦し、１３０°Ｃで３分間保持した。水素炎検
出器（ＦＩＤ）を用い検出感度は１０２で行った。The GC device was GC14-A (manufactured by Shimadzu Corporation), the carrier gas was helium gas (40m, 7ml), the column was ULBON HR-20M, and the column temperature was kept at 60°C for 5 minutes, then 10°C. /min 13
The mixture was vortexed to 0°C and held at 130°C for 3 minutes. The detection sensitivity was 102 using a hydrogen flame detector (FID).
結果を第１図（対照とした空気）、第２図（一般大豆レ
シチン）及び第３図（リポキシゲナーゼＬ−２．Ｌ−３
Ｄ同時欠失大豆レシチン）に示す。The results are shown in Figure 1 (air as a control), Figure 2 (general soybean lecithin), and Figure 3 (lipoxygenase L-2.L-3).
D co-deletion soybean lecithin).
ＧＣクロマトグラム中のｎ−ヘキサナールビークは、一
般大豆レシチン（第２図）から検出されるが、Ｌ−２，
Ｌ−３同時欠失大豆レシチン（第３図）からは検出され
なかった。The n-hexanal peak in the GC chromatogram is detected from general soybean lecithin (Figure 2), but L-2,
It was not detected in L-3 co-deleted soybean lecithin (Figure 3).
（発明の効果）
以上のように本発明はりボキシゲナーゼ欠失大豆を原料
として、風味の優れ、且つ安定性の良い大豆レシチンを
製造する方法を提供し得た。(Effects of the Invention) As described above, the present invention has provided a method for producing soybean lecithin with excellent flavor and stability using boxygenase-deficient soybeans as a raw material.
１
これにより従来有していた大豆レシチンの欠点が改良さ
れ、食品用乳化剤としての使用範囲が広がり、産業発展
に大きく貢献するものである。1 This improves the conventional drawbacks of soybean lecithin, expands the scope of its use as a food emulsifier, and greatly contributes to industrial development.
第１図は比較対照の空気のＧＣによるクロマトグラム、
第２図は一般大豆レシチンの８０°Ｃ３０分間加熱した
際のヘッドスペースガスのＧＣによるクロマトグラム、
第３図はりポキシゲナーゼＬ−２．Ｌ−３Ｄ同時欠失大
豆レシチンの８０℃３０分間加熱した際のヘッドスペー
スガスのＧＣによるクロマトグラムを示す。Figure 1 is a GC chromatogram of air as a comparison. Figure 2 is a GC chromatogram of headspace gas of general soybean lecithin heated at 80°C for 30 minutes. Figure 3 is Poxygenase L-2. FIG. 2 shows a headspace gas GC chromatogram of L-3D co-deleted soybean lecithin heated at 80° C. for 30 minutes.
Claims (2)
を特徴とする大豆レシチンの製造法。(1) A method for producing soybean lecithin, which is characterized in that it is produced using lipoxygenase-deficient soybeans.
−１、Ｌ−２及びＬ−３のうち、複数の酵素を同時に欠
失した大豆であることを特徴とする請求項第１項記載の
大豆レシチンの製造法。(2) Lipoxygenase-deficient soybeans contain lipoxygenase L
2. The method for producing soybean lecithin according to claim 1, wherein the soybean is a soybean in which a plurality of enzymes among L-1, L-2 and L-3 are deleted at the same time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28258389A JP2743098B2 (en) | 1989-10-30 | 1989-10-30 | How to make soy lecithin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28258389A JP2743098B2 (en) | 1989-10-30 | 1989-10-30 | How to make soy lecithin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03143356A true JPH03143356A (en) | 1991-06-18 |
| JP2743098B2 JP2743098B2 (en) | 1998-04-22 |
Family
ID=17654387
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP28258389A Expired - Fee Related JP2743098B2 (en) | 1989-10-30 | 1989-10-30 | How to make soy lecithin |
Country Status (1)
| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7094751B2 (en) | 1997-04-04 | 2006-08-22 | Monsanto Corporation | High beta-conglycinin products and their use |
-
1989
- 1989-10-30 JP JP28258389A patent/JP2743098B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7094751B2 (en) | 1997-04-04 | 2006-08-22 | Monsanto Corporation | High beta-conglycinin products and their use |
| US7718602B2 (en) | 1997-04-04 | 2010-05-18 | Monsanto Technology Llc | High beta-conglycinin products and their use |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2743098B2 (en) | 1998-04-22 |
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