JPS6055095A - Separation of yolk lipid - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for separating fat from egg yolks such as chicken eggs.

Chicken eggs have long been popular as a highly nutritious food, and in recent years, as their production methods have further modernized, their consumption has increased significantly as a relatively inexpensive protein. Of course, many of these eggs are sold as they are and consumed in general households, but a considerable amount are sent for processing or commercial use, and are used indirectly. is consumed by the masses.

The fat content of egg yolk is more than 30%, and contains cholesterol, phospholipids such as lecithin and cephalin. These egg yolk oils are medicines.

It is a useful product with high added value and is widely used in cosmetics. In addition, defatted egg yolk is an ideal food material containing proteins, minerals, vitamins, etc. Because it is defatted, it does not undergo denaturation due to rancidity of fat and oil, and has a much higher shelf life than undefatted dried egg yolk. It is something you have.

Traditionally, egg yolk oil is produced by directly heating and concentrating raw egg yolks in a pot, separating and squeezing out the oil that comes out, or extracting dried or semi-dried egg yolks with organic solvents such as chloroform, ethanol, methanol, and ether. However, there is a method in which the solvent is removed from this extract under reduced pressure. However, since fat is extracted from the egg yolk oil obtained by these methods in a dry or semi-dry state, browning occurs due to fat oxidation, etc., and the defatted egg yolk solids undergo thermal denaturation. There was a problem with the wicker, which had poor water retention and limited its range of use.

The present invention is based on Lii! Egg yolk oil that solves the drawbacks of conventional methods and has no oxidation or denaturation, and defatted egg t with good water retention and no heat denaturation.
It provides a way to obtain η solid content θζ.

As a result of many years of research, the present inventors found that by mixing, stirring, and heating egg yolk and alcohol, the egg yolk is finely coagulated and dehydrated, most of the fat is dissolved and extracted in alcohol, and alcohol-insoluble fat such as cephalin is extracted. The inventors have discovered that the insoluble fat components are eluted and separated on the surface of the egg yolk solids while remaining insoluble in alcohol, and that these insoluble fat components can be easily compressed and separated by Ir compression, leading to the invention of the present invention.

In detail, the present invention uses raw egg yolk from which egg shells and egg whites have been separated. Next, by stirring this, the structure is atomized, and while stirring, cold alcohol with a purity of 90 to 99% (0 to
10 DEG C.) is added in an amount of 2 to 5 times the weight of the egg yolk to bring the egg yolk into liquid-liquid contact with the alcohol, thereby coagulating the egg yolk protein into fine particles. Next, this mixture is heated to further coagulate the egg yolk protein, and at the same time to elute the alcohol-soluble egg yolk lipid and to cause the alcohol-insoluble egg yolk lipid to migrate to the surface of the coagulated egg yolk. The elution and surface movement of egg yolk lipids in this way is only possible through fine coagulation of the egg yolk.

After the alcohol treatment, the egg yolk solids and egg yolk lipids can be easily separated by squeezing at a unit pressure of 5 to 50 kg/- using a squeezing device such as a screw press. That is, by squeezing, even alcohol-insoluble egg yolk lipids can be separated. The squeezed liquid obtained by squeezing is a mixture of alcohol-soluble and alcohol-insoluble egg yolk lipids, and by centrifugation and gravity separation, alcohol-insoluble lipids such as cephalin and alcohol-soluble lipids such as cholesterol and lecithin can be separated. Ru.

The separated lipids can be distilled under reduced pressure to obtain clear egg yolk oil. Furthermore, by drying the compressed and separated solids under reduced Ir, a white defatted egg yolk solid can be obtained. In this way, according to the present invention, oxidation,
It is now possible to obtain denatured hot pure egg yolk Ld1,
Furthermore, it is possible to obtain defatted egg yolk protein that is not thermally denatured and has good water retention properties.

The features of the present invention are as follows: (1) Egg yolk and alcohol are mixed liquid-liquid by stirring, the egg yolk is coagulated into fine particles, dehydrated, and further heated to perform efficient dehydration and defatting.

(2) By performing the treatment in (1) above, the egg yolk solid content becomes fine particles and the surface area increases dramatically, so that alcohol-insoluble cephalin is eluted and separated on the surface of the fine solid particles, and is separated by squeezing it. In addition, cephalin in this squeezed liquid can be easily separated by specific gravity separation using a centrifuge or the like.

(3) Since ethanol can be used as a solvent for egg yolk defatting, it is highly safe even if the solvent remains in the extracted egg yolk solids.

5- (4) Since protein coagulation, dehydration, and defatting of the egg yolk are performed using ethanol, it is possible to obtain egg yolk protein that does not undergo heat denaturation and has good water retention and storage stability.

Next, 1 kg of egg yolk (moisture 51°3%, water content 51°3%,
Protein (5.2%, lipid 31.1%, ash 1.7%) was placed in a stirring tank, and while stirring at approximately 5 Orpm, 4Q of ethanol (purity 99%) was added at 5°C until the egg yolk solidified into fine particles. Stir, then stir at about 2 Orpm.
The mixture was heated to 0"C. Next, this stirred mixture was filtered through a filter cloth, and further pressed at a unit pressure of 0 kg/cJ. The separated liquid after the pressing was 4.12Q pressed lees. was 293g.The pressed lees was further soaked in 50℃ ethanol (
1.512 (purity 99%) was added and further heated to 70°C while stirring at about 20 rpm. Next, this stirred mixture was filtered through a filter cloth, and the unit pressure was further increased to 20 kg/a (
The compression was carried out at The separated liquid after pressing is 1.51
The weight of 0-pressed lees was 282 g. Next, the first and second separated solutions were added and centrifuged for 2 minutes at 30006-G to separate cephalin and remove impurities to obtain 26 g of cephalin. The centrifuged clear liquid is distilled under reduced pressure to separate water and ethanol.
278 g of clear egg oil was obtained.

The second pressed lees is dried under reduced pressure to produce white dried egg yolk 209
g (protein ¥1j80.0%, fat 3.1%, ash 8.9
%, 4.3γ, )k was obtained.

Patent applicant: Kiji Nakaen Agent Matsuo W! 1S =7- 739-

Claims (1)

[Claims] Cold alcohol is added to the raw egg yolk separated from the egg while stirring, liquid-liquid contact is carried out, fine protein coagulation is carried out, lipids are eluted by heating, and alcohol-soluble lipids and alcohol-insoluble lipids are separated by squeezing. A method for separating egg yolk lipids, which comprises separating alcohol-insoluble lipids and alcohol-soluble lipids by centrifugation and removing the solvent to obtain egg yolk oil.