JPH09224584A - Egg yellow phosphatide composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an egg yellow phosphatide composition without the quality variation of a product by specifying the percentage content of phosphatide and that of glucose so as to eliminate the reduction of pH caused of heating. SOLUTION: The rate of the included glucose with respect to the weight of the included phosphatide is specified to be not more than 0.10% and the percentage content of the phosphatide is specified to be more than 80% to improve the purity of phosphatide. A material emulsified by this emulsifier hardly generates pH variation caused by heating.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an egg yolk phospholipid composition containing egg yolk phospholipid as a main component.

[0002]

2. Description of the Related Art Conventionally, a phospholipid composition (generally derived from egg yolk) having a phospholipid purity of higher than 80% has been preferably used as an emulsifier for preparing a fat emulsion. The emulsion (fat emulsion) produced by using the phospholipid composition as an emulsifier in this way is generally subjected to heat sterilization before being used.

[0003]

However, as a result of the heat sterilization, the emulsion has a problem that its pH is lowered. For example, the pH was about 7.0 before heat sterilization, but decreased to about 5.0 after heat sterilization, resulting in a change in product quality (eg, aggregation of emulsion). was there. Therefore, the main object of the present invention is to provide a novel phospholipid composition, which is derived from egg yolk and has a phospholipid content of higher than 80%, and in which the above-mentioned problems hardly occur. .

[0004]

Means for Solving the Problems The inventors of the present invention have conducted various studies to achieve the above object, and found that an egg yolk phospholipid composition having a phospholipid purity of more than 80% is used as an emulsifier. It is found that the change in quality of the emulsion produced using the composition after heat sterilization (that is, the change in pH) depends on the ratio of glucose contained in the phospholipid composition to phospholipids contained in the composition, The present invention has been completed. That is, the present invention provides an egg yolk phospholipid composition characterized in that the phospholipid content is higher than 80% and the content glucose is 0.10% or less relative to the weight of the phospholipid content. is there. In the present invention,% is% by weight unless otherwise specified.
Means

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
The egg yolk phospholipid composition of the present invention has a phospholipid content of more than 80%. In the present invention, the phospholipid is a major component of egg yolk phospholipids, phosphatidylcholine, phosphatidylethanolamine, lysates of these (lysophosphatidylcholine and lysophosphatidylethanolamine), and sphingomyelin as constituent components. Is.

Conventionally, an egg yolk phospholipid composition having a phospholipid purity of more than 80% is usually obtained by drying the egg yolk liquid obtained by splitting eggs into dried egg yolk, for example, alcohol (purity: 99- 90% ethyl alcohol, other 1-10% is almost water) is used to extract alcohol-soluble components (mainly neutral lipids and phospholipids) to the alcohol side, and then the solvent alcohol is removed. Then, a crude phospholipid composition having a phospholipid purity of about 20 to 60% is first prepared, and then subjected to an acetone treatment to give a neutral lipid (mainly a fatty acid triglyceride, which is a component relatively soluble in acetone). ) Was excluded. When the content of glucose in the conventional egg yolk phospholipid composition having a phospholipid purity of more than 80% produced in this way was examined, the content was calculated based on the weight of the phospholipid contained. About 0.20 to 0.7
It was found to be about 0%. As a result of further research conducted by the present inventors, such an egg yolk phospholipid composition has a change in quality (change in pH) after heat sterilization of an emulsion produced by using it as an emulsifier. It has been found to depend on the amount of glucose contained in the composition. Moreover, it was further found that if the glucose content is 0.10% or less based on the weight of the phospholipid contained in the phospholipid composition, the product is unlikely to undergo such quality change.

Therefore, the egg yolk phospholipid composition of the present invention comprises
The ratio of the glucose content to the weight of the phospholipid content is 0.10% or less. Specifically, based on the weight of the phospholipid contained, 0.07%, 0.05%,
0.03%, 0.01%, etc. can be mentioned.

A typical method for producing such an egg yolk phospholipid composition of the present invention (including the following steps) will be described below. Desaccharification treatment of egg yolk liquid The egg yolk liquid obtained by splitting the egg yolk and separating it from the egg white liquid is first desugarized. That is, glucose contained therein is removed. Examples of the desugarization method include an enzyme treatment method and a yeast treatment method.

Enzyme treatment method : Usually, glucose oxidase (for example, glucose oxidase EC1.
1.3.4 [mold origin]) into egg yolk liquid, 1 per 1 kg
Add 0.00 to 2000 units, 10 to 60 ℃, 10 to 1
Hold (act) for a time. When glucose oxidase is used, it is advisable to add catalase and hydrogen peroxide little by little in order to promote the action of the enzyme. Many of the commercially available glucose oxidases contain catalase in advance. (About 1 unit: 25
At 0 ° C., pH 5.1, 1 unit of glucose oxidase gives 1 μmol of hydrogen peroxide. )

Yeast treatment : Usually, baker's yeast is added to egg yolk liquid at 0.
Add 2 to 0.5% and act at 20 to 25 ° C for 2 to 4 hours. In either method, the test tape A for detecting the presence or absence of glucose described later (which has a yellow color and turns green when it reacts with glucose) is used, and the end point of the reaction occurs when the yellow color of the tape does not turn green. (Reference)

Drying of Desaccharified Egg Yolk Liquid After the desugarization treatment, the yolk liquid is dried, for example, by a spray drying method. Drying is not essential, but it facilitates solvent extraction in a later step.

The dried egg yolk is extracted with a solvent-extracting alcohol (ethyl alcohol concentration about 90 to 99%, water concentration about 10 to 1%). As a result, a phospholipid composition having a phospholipid purity of about 20 to 60% is obtained. Next, this is treated with acetone to remove acetone (neutral lipid is mainly dissolved), and the neutral lipid is reduced, and a phospholipid composition in which the purity of the phospholipid is correspondingly increased is obtained. By adjusting the degree of acetone treatment, the purity of phospholipids in the product after acetone treatment is made to exceed 80%. The content ratio of glucose in this case is usually 0.02 to the weight of the contained phospholipid.
0.07%.

[0013]

EXAMPLES The present invention will be described in more detail below with reference to examples and test examples. Example 1 10 kg of yolk liquid obtained by breaking eggs to remove egg white liquid was heated to 45 ° C., and 5 ml of commercially available glucose oxidase (glucose oxidase SP358 manufactured by Novo Co. containing a small amount of catalase) was added to 1 kg of yolk liquid. In contrast, glucose oxidase is equivalent to about 1000 units) and 30% hydrogen peroxide water 10 ml
And were added and stirred. The remaining sugar was measured with a test tape A (urine sugar test paper: manufactured by Shionogi Pharmaceutical Co., Ltd.), and the treatment was continued for about 2 hours until the test tape A did not turn green. The egg yolk liquid after the desugarization treatment was cooled, and water was removed by spray drying to obtain 4.5 kg of desiccated dry egg yolk. About 1 kg of this desiccated dried egg yolk was added with 9 L (liter) of 95% alcohol, stirred at 30 ° C. for 30 minutes and then filtered to obtain an extract. Furthermore, the filtration residue was washed with 1 L of 95% alcohol, the above filtrate (extract) and this washing solution were combined, and then the solvent (alcohol) was removed from this mixed solution under reduced pressure to obtain a phospholipid composition. . The egg yolk phospholipid composition thus obtained had a phospholipid content of about 60%.
This was then subjected to an acetone treatment according to the following method, and 165 g of a phospholipid composition having a phospholipid content of 98%
I got The ratio of the glucose content to the phospholipid content weight in this product was about 0.03%.

<Method of Acetone Treatment> To 260 g of the egg yolk phospholipid composition was added 2.5 L (liter) of acetone, and 1
Stir vigorously at 0 ° C. for 30 minutes and filter the resulting precipitate to give an acetone insoluble material. 2.5 L of acetone in this insoluble matter
Is added and the mixture is stirred and filtered again under the same conditions to obtain an acetone insoluble matter. After repeating this operation again, the obtained acetone insoluble matter is subjected to solvent removal under vacuum.

Example 2 10 kg of yolk liquid obtained by breaking eggs to remove egg white liquid was heated to 40 ° C., and 5 ml of commercially available glucose oxidase (glucose oxidase SP358 from Novo Co., containing a small amount of catalase) was added (yolk). Glucose oxidase is equivalent to about 1000 units per 1 kg of liquid) and 10 ml of 30% hydrogen peroxide solution.
And were added and stirred. The remaining sugar was measured with a test tape A (test paper for urine sugar test: manufactured by Shionogi Pharmaceutical Co., Ltd.), and the treatment was continued for about 3 hours until the test tape A did not turn green. The egg yolk liquid after the desugarization treatment was cooled, and water was removed by spray drying to obtain 4.5 kg of desiccated dry egg yolk. 9 L of 98% alcohol was added to about 1 kg of this desiccated dried egg yolk, and 3
After stirring at 0 ° C for 30 minutes, an extract was obtained by filtration. Further, the filtration residue was washed with 1 L of 98% alcohol, the above filtrate (extract) and this washing solution were combined, and then the solvent (alcohol) was removed from this mixture under reduced pressure to obtain a phospholipid composition. . The egg yolk phospholipid composition thus obtained had a phospholipid content of about 35%. This was then subjected to an acetone treatment according to the method described below to obtain 130 g of a phospholipid composition having a phospholipid content of 95%. The ratio of the glucose content to the phospholipid content weight in this product was about 0.04%.

<Method of Acetone Treatment> 5.5 L (liter) of acetone was added to 550 g of egg yolk phospholipid composition, and 1
Stir vigorously at 0 ° C. for 30 minutes and filter the resulting precipitate to give an acetone insoluble material. 2.5 L of acetone in this insoluble matter
Is added and the mixture is stirred and filtered again under the same conditions to obtain an acetone insoluble matter. After repeating this operation twice more, the obtained acetone insoluble matter is solvent-removed under vacuum.

Test Examples Test Method (a) Preparation of egg yolk phospholipid composition: In the above-mentioned Example 1, the treatment time after adding glucose oxidase to the egg yolk liquid was variously changed, and other conditions were the same as in Example 1. Eight types of egg yolk phospholipid compositions (Samples No. 1 to No. 8) having different ratios of glucose content to the weight of the phospholipid content, as shown in the table below, were prepared in the same manner.

(B) Preparation of fat emulsion: 200 ml of soybean oil,
Distilled water for injection was added to each egg yolk phospholipid composition (amount containing about 24 g as phospholipid) and concentrated glycerin 45 g to make a total amount of 2 L. Homo mixer (Special machine processing Co., Ltd.)
Co., Ltd.), the mixture was roughly emulsified under stirring at 7,000 rpm for 10 minutes, and then a high-pressure homogenizer (manufactured by Izumi Food Machinery Co., Ltd.) was used to finely emulsify it under a pressure of 500 kg / cm ² to obtain a fat emulsion. In order to adjust this emulsion to the usual final formulation, 0.1N NaOH aqueous solution or 0.1N HC
The pH was adjusted to 7.0 with an aqueous solution. Then, the mixture was dispensed into a 50 ml glass bottle, replaced with nitrogen gas, sealed up, sterilized at 115 ° C. for 30 minutes, and cooled. After cooling, the pH of each fat emulsion was measured.

Test Results The measurement results are shown in Table 1 below.

[Table 1]

From the results shown in Table 1 above, in the production of an emulsion using the egg yolk phospholipid composition as an emulsifier, in order to prevent a decrease in pH due to heat sterilization of the emulsion, the egg yolk phospholipid composition used It can be seen that the amount of glucose contained in is preferably 0.1% or less with respect to the weight of the phospholipid content.

In the present invention, particularly in the examples and test examples, the phospholipid content and the ratio of the glucose content to the phospholipid content weight were measured according to the following method. (A) Phospholipid content (%) phospholipids (phosphatidylcholine, phosphatidylethanolamine, the major components of lysates and sphingomyelin) were analyzed by analyzing the lipid components by the TLC-FID method.
Was calculated as the total content rate of.

(B) Glucose content (%) Urine sugar test paper (Test Tape A manufactured by Shionogi & Co., Ltd.)
Was performed as follows. (a) A solution prepared by suspending a phospholipid composition in distilled water at a concentration of 25% is attached to a test tape A, and excess liquid is wiped off,
Read the depth of the green color (green). (b) Glucose standard solution (0-100 mg / dl)
The glucose content rate (%) is calculated by comparing with the degree of coloration to green.

(C) Ratio of glucose content to weight of phospholipid content (%) Calculated from the following equation from the phospholipid content rate (%) of (a) and the glucose content rate (%) of (b).

Claims (3)

[Claims] 1. The phospholipid content is higher than 80% and the ratio of the content glucose to the weight of the content phospholipid is 0.
The egg yolk phospholipid composition, which is 10% or less. 2. A crude phospholipid composition obtained by extracting the dried egg yolk obtained by desaturating the egg yolk liquid and then drying it with alcohol, and subjecting the crude phospholipid composition to acetone treatment. The egg yolk phospholipid composition according to claim 1, which is obtained by removing acetone from the obtained acetone insoluble matter. 3. The egg yolk phospholipid composition according to claim 2, which is obtained by repeating the acetone treatment at least twice.