JPH04252154A - Production of egg york oil - Google Patents
Production of egg york oilInfo
- Publication number
- JPH04252154A JPH04252154A JP3085678A JP8567891A JPH04252154A JP H04252154 A JPH04252154 A JP H04252154A JP 3085678 A JP3085678 A JP 3085678A JP 8567891 A JP8567891 A JP 8567891A JP H04252154 A JPH04252154 A JP H04252154A
- Authority
- JP
- Japan
- Prior art keywords
- egg yolk
- egg
- lecithin
- protease
- oil
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 18
- 102000004882 Lipase Human genes 0.000 claims abstract description 16
- 108090001060 Lipase Proteins 0.000 claims abstract description 16
- 239000004367 Lipase Substances 0.000 claims abstract description 16
- 235000019421 lipase Nutrition 0.000 claims abstract description 16
- 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 claims abstract description 15
- 239000000787 lecithin Substances 0.000 claims abstract description 15
- 229940067606 lecithin Drugs 0.000 claims abstract description 15
- 235000010445 lecithin Nutrition 0.000 claims abstract description 15
- 108091005804 Peptidases Proteins 0.000 claims abstract description 14
- 239000004365 Protease Substances 0.000 claims abstract description 14
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 7
- 210000002969 egg yolk Anatomy 0.000 claims description 60
- 235000013345 egg yolk Nutrition 0.000 claims description 59
- 102000002322 Egg Proteins Human genes 0.000 claims description 55
- 108010000912 Egg Proteins Proteins 0.000 claims description 55
- 102000004190 Enzymes Human genes 0.000 claims description 14
- 108090000790 Enzymes Proteins 0.000 claims description 14
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 claims description 8
- 239000000126 substance Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 abstract description 13
- 239000003960 organic solvent Substances 0.000 abstract description 5
- 239000002253 acid Substances 0.000 abstract description 2
- KMPHTYSTEHXSTL-UHFFFAOYSA-M sodium;2-hydroxypropanoate;2-hydroxypropanoic acid Chemical compound [Na+].CC(O)C(O)=O.CC(O)C([O-])=O KMPHTYSTEHXSTL-UHFFFAOYSA-M 0.000 abstract description 2
- 230000002255 enzymatic effect Effects 0.000 abstract 4
- 239000007853 buffer solution Substances 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 16
- 238000006243 chemical reaction Methods 0.000 description 9
- 239000000243 solution Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 241000287828 Gallus gallus Species 0.000 description 6
- 239000000872 buffer Substances 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 235000015872 dietary supplement Nutrition 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000002537 cosmetic Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 101001091385 Homo sapiens Kallikrein-6 Proteins 0.000 description 2
- 102100034866 Kallikrein-6 Human genes 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 208000001840 Dandruff Diseases 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-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
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000002473 artificial blood Substances 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001962 electrophoresis Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic 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
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000219 mutagenic Toxicity 0.000 description 1
- 230000003505 mutagenic effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 229960002969 oleic acid Drugs 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 239000008177 pharmaceutical agent Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000004809 thin layer chromatography Methods 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は卵黄油又は卵黄レシチン
の製造法及び得られたものに関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing egg yolk oil or egg yolk lecithin and the product obtained.
【０００２】本発明で得られた卵黄油又は卵黄レシチン
は１００％近いレシチンからなるほどに精製された状態
で得られるために、食品素材、化粧品原料、医薬原材料
としてきわめて有用である。Since the egg yolk oil or egg yolk lecithin obtained in the present invention is obtained in a highly purified state consisting of nearly 100% lecithin, it is extremely useful as a food material, a cosmetic raw material, and a pharmaceutical raw material.
【０００３】0003
【従来の技術】一般に、卵黄油は健康食品として古来よ
り愛用され、特にレシチンやビタミンＥ、オレイン酸、
リノール酸が多量に含まれている。卵黄油又は卵黄レシ
チンの産業界においての利用は、具体的に、食品関係で
は栄養補助食品、栄養強化剤、乳化剤、老化防止剤、風
味改良剤、色調改良剤、保水性改良剤、柔軟性改良剤と
して、医薬用関係では栄養補給剤、注射用油脂乳化剤、
痔疾病治療薬、皮膚治療薬、人工血液の乳化剤として、
化粧品関係では乳化剤、柔軟性保持剤、ふけ防止剤、栄
養剤などにも及んでいる。[Prior Art] In general, egg yolk oil has been used as a health food since ancient times, and in particular contains lecithin, vitamin E, oleic acid,
Contains large amounts of linoleic acid. Specifically, the uses of egg yolk oil or egg yolk lecithin in industry include nutritional supplements, nutritional fortifiers, emulsifiers, anti-aging agents, flavor improvers, color tone improvers, water retention improvers, and flexibility improvers in the food industry. As a pharmaceutical agent, it is used as a nutritional supplement, an oil/fat emulsifier for injection,
As a treatment for hemorrhoids, a skin treatment, and an emulsifier for artificial blood.
In the cosmetics field, our products include emulsifiers, flexibility-preserving agents, anti-dandruff agents, and nutritional supplements.
【０００４】一般的に、卵黄油（ここではレシチンと同
じ）は脂質を中心としてリン脂質がその周りを囲み、最
外部は蛋白質から成った球状のコロイド粒子の内部にあ
る。よって、卵黄油を取り出すには何らかの方法で水分
や蛋白質を除く処理をして、卵黄油を分離したり、抽出
したりしなければならない。[0004] Generally, egg yolk oil (here, the same as lecithin) has a lipid in the center surrounded by phospholipids, and the outermost part is inside spherical colloidal particles made of protein. Therefore, in order to extract egg yolk oil, it is necessary to remove water and protein by some method to separate or extract the egg yolk oil.
【０００５】従来、卵黄より卵黄油を製造する方法は主
として二つに分けられる。一つは古来よリの方法である
。この方法は家庭や工場で使用されていて、フライパン
で長時間とろ火で焼き上げていく方法で「卵の黒焼き」
と称されているものである。実際、この方法で卵黄油が
製造されて食品栄養補助剤として黒褐色のカプセル入り
で販売されている。しかし、問題点は黒焼きによる卵黄
油の酸化物質と変異原性物質が多く含有されている点で
ある。Conventionally, there are two main methods for producing egg yolk oil from egg yolk. One is the ancient method. This method is used at home and in factories, and involves frying eggs over a slow flame for a long time in a frying pan.
This is what is called. In fact, egg yolk oil is produced using this method and sold in black-brown capsules as a food supplement. However, the problem is that the egg yolk oil contains a lot of oxidizing substances and mutagenic substances due to black roasting.
【０００６】別の方法は有機溶媒（クロロホルム、メタ
ノール）で、生卵黄や卵黄粉より卵黄油を抽出する方法
である。しかし、問題点は高い原価の有機溶媒を使用す
る事と、レシチンが１００％回収出来ない点である。ま
た、操作途中に有機溶媒を除去するが、少しでも残存し
ていれば毒性の問題が出て来る。特に食品、医薬品の為
の加工品を作る場合、毒性のない卵黄油やレシチンが必
要となるのである。Another method is to extract egg yolk oil from raw egg yolk or egg yolk powder using an organic solvent (chloroform, methanol). However, the problems are that an expensive organic solvent is used and that lecithin cannot be recovered 100%. In addition, although the organic solvent is removed during the operation, if even a small amount remains, a problem of toxicity will arise. In particular, non-toxic egg yolk oil and lecithin are required when making processed products for food and medicine.
【０００７】その他、最近、圧搾法で卵黄油を抽出する
方法が開発されているが、この方法も卵黄油の回収率が
悪く、更に巨大な複雑な機器装置が必要であるなどの欠
点がある。[0007] In addition, a method of extracting egg yolk oil by squeezing has recently been developed, but this method also has drawbacks such as a poor recovery rate of egg yolk oil and the need for large and complicated equipment. .
【０００８】[0008]
【発明が解決しようとする課題】本発明においては、卵
黄又は全卵を過度の加熱により黒焼きにしない非焙炒法
を使用し、また有機溶媒や酸を使って抽出、分離しない
方法を開発することを課題とした。[Problems to be Solved by the Invention] The present invention uses a non-roasting method that does not cause egg yolks or whole eggs to become blackened by excessive heating, and also develops a method that does not use organic solvents or acids to extract or separate them. This was the issue.
【０００９】[0009]
【課題を解決するための手段】本発明は、卵黄又は卵黄
含有物を少くともプロテアーゼ及びリパーゼを含む酵素
剤で処理し、卵黄油又は卵黄レシチンを分離することを
特徴とする卵黄油又は卵黄レシチンの製造法である。[Means for Solving the Problems] The present invention is characterized in that egg yolk oil or egg yolk lecithin is separated by treating egg yolk or egg yolk-containing material with an enzyme agent containing at least protease and lipase. This is the manufacturing method.
【００１０】また、本発明は、本発明方法によって得ら
れた卵黄油又は卵黄レシチンに関するものである。The present invention also relates to egg yolk oil or egg yolk lecithin obtained by the method of the present invention.
【００１１】一般的には、卵黄油をかなり精製すること
によって卵黄レシチンが得られるものであるが、本発明
において得られる卵黄油は１００％に近いレシチンから
なるものである。Generally, egg yolk lecithin is obtained by considerably refining egg yolk oil, but the egg yolk oil obtained in the present invention consists of nearly 100% lecithin.
【００１２】本発明に使用する原料は鶏卵の生全卵、生
卵黄、全卵粉末（乾燥全卵）、卵黄粉末（乾燥卵黄）で
ある。これらは組成的に卵黄油（レシチン）を多量に含
有するものであり、水溶液中で卵黄油は蛋白質の膜に囲
まれコロイド状（球状、０．１〜数μｍφ）に浮遊して
いる。このコロイド粒子の最外部の蛋白質を酵素剤（少
くともプロテアーゼとリパーゼを含む）で処理すれば卵
黄溶液は殆ど透明になり、蛋白質が可溶化して、卵黄油
は上層に浮遊・分離してくる。The raw materials used in the present invention are raw whole chicken eggs, raw egg yolks, whole egg powder (dried whole eggs), and egg yolk powder (dried egg yolks). These compositions contain a large amount of egg yolk oil (lecithin), and in an aqueous solution, the egg yolk oil is surrounded by a protein film and suspended in a colloidal form (spherical shape, 0.1 to several μm in diameter). If the outermost proteins of these colloidal particles are treated with an enzyme agent (containing at least protease and lipase), the egg yolk solution will become almost transparent, the proteins will be solubilized, and the egg yolk oil will float and separate in the upper layer. .
【００１３】また、本発明においては、少くともプロテ
アーゼ及びリパーゼを含む酵素剤が使用されるが、一般
に醸造業や食品製造に使用されているニューラーゼＦや
プロテアーゼＭ（いずれも天野製薬（株）製）が有利に
使用される。その他の市販のプロテアーゼとリパーゼを
含む酵素剤でも卵黄油が分離出来るものであれば適宜使
用出来るものである。プ口テアーゼとリパーゼで全卵中
の不透明な懸濁が透明化され卵黄油（レシチン）が分離
出来るメカ二ズムについて、研究の結果、次のことが判
明した。[0013] In addition, in the present invention, an enzyme agent containing at least protease and lipase is used, but Neurase F and Protease M (both manufactured by Amano Pharmaceutical Co., Ltd.), which are generally used in the brewing industry and food manufacturing, are used. ) are advantageously used. Other commercially available enzyme agents containing protease and lipase can also be used as appropriate if they can separate egg yolk oil. As a result of research, the following was discovered regarding the mechanism by which the opaque suspension in whole eggs is made transparent by lipase and lipase and the egg yolk oil (lecithin) is separated.
【００１４】即ち、鶏卵の０．３μｍ前後の小粒子は溶
液中で凝集する作用があり、しばしば約１０μｍの固ま
りになっている。プロテアーゼとリパーゼは不溶性の各
粒子の表面に作用し、鶏卵の構成成分の蛋白質やリポ蛋
白質を分解小分子化（電気泳動で確認できる）して、水
に溶解し易くなる。即ち、固まりになった粒子が酵素に
よリ崩壊し、分離した可溶性蛋白質が溶解し、透明な溶
液となる。一方、卵黄油（リン脂質、脂質からなる）は
水溶液に不溶性となり分離（薄層クロマトグラフィーで
も確認できる）し、その透明溶液より比重が軽いために
水溶液の上層へ浮上するものと考えられた。[0014] That is, the small particles of chicken eggs of about 0.3 μm have the effect of agglomerating in a solution, and often form agglomerates of about 10 μm. Protease and lipase act on the surface of each insoluble particle, breaking down the proteins and lipoproteins that are the constituent components of chicken eggs into small molecules (which can be confirmed by electrophoresis), and making them easier to dissolve in water. That is, the aggregated particles are disintegrated by the enzyme, and the separated soluble proteins are dissolved to form a transparent solution. On the other hand, egg yolk oil (consisting of phospholipids and lipids) becomes insoluble in the aqueous solution and separates (as confirmed by thin layer chromatography), and because it has a lower specific gravity than the transparent solution, it is thought to float to the top of the aqueous solution.
【００１５】プロテアーゼとリパーゼを含む酵素剤の種
類や酵素反応ｐＨ、反応温度は、卵黄又は卵黄含有物か
ら卵黄油を分離・製造するのにかなりの強弱がみられる
ので、あらかじめ卵黄油の製造に強いプロテアーゼとリ
パーゼを選択し、そして、その反応条件を求めておく必
要がある。[0015] The type of enzyme agent containing protease and lipase, the enzyme reaction pH, and the reaction temperature are considerably strong or weak in separating and producing egg yolk oil from egg yolk or egg yolk-containing substances, so It is necessary to select strong proteases and lipases and determine their reaction conditions.
【００１６】酵素剤は精製したものではなく、食品加工
製造に使用出来る市販の粗酵素剤が好ましく、鶏卵重量
に対して０．０１〜１０％程度添加される。反応ｐＨは
プロテアーゼとリパーゼの種類によっても異なるが、一
般的にｐＨ３〜６、好ましくはｐＨ３．５〜５の範囲で
ある。ｐＨの調整は乳酸−乳酸ソーダ緩衝液０．０１〜
２Ｍを用いて最適反応ｐＨの３．５〜５にする。ただし
、緩衝液は酢酸、アスコルビン酸、リンゴ酸、クエン酸
、コハク酸、酒石酸等の食品添加物である有機剤であれ
ばｐＨ調整に使用出来る。[0016] The enzyme preparation is not a purified one, but a commercially available crude enzyme preparation that can be used for food processing and manufacturing, and is preferably added in an amount of about 0.01 to 10% based on the weight of chicken eggs. The reaction pH varies depending on the types of protease and lipase, but is generally in the range of pH 3 to 6, preferably pH 3.5 to 5. Adjust pH with lactic acid-sodium lactate buffer 0.01~
Use 2M to bring the optimum reaction pH to 3.5-5. However, the buffer can be used for pH adjustment as long as it is an organic agent that is a food additive such as acetic acid, ascorbic acid, malic acid, citric acid, succinic acid, or tartaric acid.
【００１７】反応は３０〜５５℃、好ましくは４０〜５
０℃で、鶏卵、粗酵素剤、緩衝液をガラス等の容器にい
れ、反応液全体を６０ｒｐｍで振盪撹拌しつつ行うのが
よい。鶏卵濃度が２０％以下程度で薄い場合は３〜５時
間で卵黄油が分離するが、２０％以上の場合は５〜２０
時間かかって分離する。容器内で撹拌しながら反応する
場合は３〜２０時間撹拌後、静置すれば溶液と卵黄油が
二層に分離し、上層の卵黄油の取得が容易になる。[0017] The reaction temperature is 30-55°C, preferably 40-55°C.
It is preferable to carry out the reaction at 0° C. by placing the egg, crude enzyme agent, and buffer in a container such as glass, and stirring the entire reaction solution at 60 rpm. If the egg concentration is thin (less than 20%), the egg yolk oil will separate in 3 to 5 hours, but if it is more than 20%, it will take 5 to 20 hours.
It takes time to separate. If the reaction is carried out while stirring in a container, the solution and egg yolk oil will separate into two layers if left to stand after stirring for 3 to 20 hours, making it easier to obtain the upper layer of egg yolk oil.
【００１８】本発明の方法によって得られる卵黄油は１
００％に近いレシチンからなり、美しい黄色を呈してい
る。得られた卵黄油は分離した後、食品加工用、医薬品
加工用、化粧品の加工用原料として供されるものである
。The egg yolk oil obtained by the method of the present invention is 1
It is made up of nearly 100% lecithin and has a beautiful yellow color. After the obtained egg yolk oil is separated, it is used as a raw material for food processing, pharmaceutical processing, and cosmetic processing.
【００１９】次に本発明の実施例を示す。Next, examples of the present invention will be shown.
【００２０】[0020]
【実施例１】市販の鶏卵を割卵し、卵黄を取り出し、６
倍の水に良く懸濁する。その２倍の乳酸緩衝液を加えて
ｐＨ４．１に調整する。卵黄の１％の酵素剤（ニューラ
ーゼＦ）を添加し、５０℃、羽根付き撹拌機で撹拌する
。撹拌しつつ２０時間反応させた。２時間放置後、溶液
の上層に卵黄油（レシチン）を得た。[Example 1] Break commercially available chicken eggs, remove the yolk, and
Suspend well in twice the volume of water. Add twice the amount of lactic acid buffer to adjust the pH to 4.1. Add 1% of the egg yolk enzyme agent (Neurase F) and stir at 50°C with a bladed stirrer. The reaction was allowed to proceed for 20 hours while stirring. After standing for 2 hours, egg yolk oil (lecithin) was obtained in the upper layer of the solution.
【００２１】[0021]
【実施例２】市販の鶏卵を割卵し、生卵を取り出し、良
く懸濁する。４倍の緩衝液を加えてｐＨ４．４に調整す
る。生卵の０．３％のニューラーゼＦと０．７％のプロ
テアーゼＭを添加し、５０℃、６０ｒｐｍで三角フラス
コ中（鶏卵濃度２５％）で振盪撹拌しつつ５〜６時間反
応させて溶液の上層に卵黄油（レシチン）を得た。[Example 2] Commercially available chicken eggs are broken, the raw eggs are taken out and suspended well. Add 4x buffer to adjust pH to 4.4. Add 0.3% Neurase F and 0.7% Protease M from raw eggs, and react for 5 to 6 hours at 50°C and 60 rpm in an Erlenmeyer flask (egg concentration 25%) for 5 to 6 hours to form a solution. Egg yolk oil (lecithin) was obtained in the upper layer.
【００２２】[0022]
【発明の効果】本発明は卵黄油を製造するに際し、卵黄
又は卵黄含有物を少くともプロテアーゼ及びリパーゼを
含む酵素剤で処理することにより、美しい黄色の１００
％に近いレシチンからなる卵黄油を得ることができる。
本発明で得られた卵黄油は変色したり、変性したりした
ものは一切含んでいないので、食品や医薬の素材として
もすぐれたものである。Effects of the Invention The present invention enables the production of egg yolk oil by treating egg yolks or egg yolk-containing substances with an enzyme agent containing at least protease and lipase.
It is possible to obtain egg yolk oil consisting of lecithin close to %. The egg yolk oil obtained by the present invention does not contain any discolored or denatured material, so it is an excellent material for foods and medicines.
Claims (3)
アーゼ及びリパーゼを含む酵素剤で処理し、卵黄油を分
離することを特徴とする卵黄油の製造法。1. A method for producing egg yolk oil, which comprises treating egg yolk or an egg yolk-containing substance with an enzyme agent containing at least protease and lipase to separate egg yolk oil.
アーゼ及びリパーゼを含む酵素剤で処理し、レシチンを
分離することを特徴とする卵黄レシチンの製造法。2. A method for producing egg yolk lecithin, which comprises treating egg yolk or an egg yolk-containing substance with an enzyme agent containing at least protease and lipase to separate lecithin.
アーゼ及びリパーゼを含む酵素剤で処理し、分離してな
る卵黄油又は卵黄レシチン。3. Egg yolk oil or egg yolk lecithin obtained by treating and separating egg yolk or egg yolk-containing material with an enzyme agent containing at least protease and lipase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3085678A JP2509475B2 (en) | 1991-01-25 | 1991-01-25 | Production method of egg yolk oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3085678A JP2509475B2 (en) | 1991-01-25 | 1991-01-25 | Production method of egg yolk oil |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04252154A true JPH04252154A (en) | 1992-09-08 |
| JP2509475B2 JP2509475B2 (en) | 1996-06-19 |
Family
ID=13865498
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3085678A Expired - Lifetime JP2509475B2 (en) | 1991-01-25 | 1991-01-25 | Production method of egg yolk oil |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2509475B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016077259A (en) * | 2014-10-22 | 2016-05-16 | 株式会社山田養蜂場本社 | Molecular weight reduced bee larva-containing food composition and production method thereof |
| WO2017109897A1 (en) * | 2015-12-24 | 2017-06-29 | 株式会社ビーアンドエス・コーポレーション | Method for producing ether-type glycerophospholipid |
-
1991
- 1991-01-25 JP JP3085678A patent/JP2509475B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016077259A (en) * | 2014-10-22 | 2016-05-16 | 株式会社山田養蜂場本社 | Molecular weight reduced bee larva-containing food composition and production method thereof |
| WO2017109897A1 (en) * | 2015-12-24 | 2017-06-29 | 株式会社ビーアンドエス・コーポレーション | Method for producing ether-type glycerophospholipid |
| JPWO2017109897A1 (en) * | 2015-12-24 | 2018-11-15 | 株式会社 ビーアンドエス・コーポレーション | Process for producing ether type glycerophospholipid |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2509475B2 (en) | 1996-06-19 |
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