KR100472912B1 - Fabrication method of lekithos lecithin - Google Patents
Fabrication method of lekithos lecithin Download PDFInfo
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- KR100472912B1 KR100472912B1 KR10-2002-0065269A KR20020065269A KR100472912B1 KR 100472912 B1 KR100472912 B1 KR 100472912B1 KR 20020065269 A KR20020065269 A KR 20020065269A KR 100472912 B1 KR100472912 B1 KR 100472912B1
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- yolk
- extraction
- lecithin
- yolk powder
- grinding
- Prior art date
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- 238000000034 method Methods 0.000 title claims abstract description 92
- 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 title claims abstract description 44
- 239000000787 lecithin Substances 0.000 title claims abstract description 44
- 229940067606 lecithin Drugs 0.000 title claims abstract description 44
- 235000010445 lecithin Nutrition 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 115
- 238000000605 extraction Methods 0.000 claims abstract description 59
- 239000000843 powder Substances 0.000 claims abstract description 59
- 239000007788 liquid Substances 0.000 claims abstract description 37
- 239000000284 extract Substances 0.000 claims abstract description 36
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 31
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 31
- 238000001035 drying Methods 0.000 claims abstract description 31
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 30
- 238000000227 grinding Methods 0.000 claims abstract description 27
- 150000002632 lipids Chemical class 0.000 claims abstract description 25
- 230000007935 neutral effect Effects 0.000 claims abstract description 25
- 239000002904 solvent Substances 0.000 claims abstract description 23
- 238000010438 heat treatment Methods 0.000 claims abstract description 20
- 238000004062 sedimentation Methods 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 238000001704 evaporation Methods 0.000 claims abstract description 12
- 239000011877 solvent mixture Substances 0.000 claims abstract description 11
- 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 abstract description 9
- 238000007738 vacuum evaporation Methods 0.000 claims abstract description 9
- 235000013601 eggs Nutrition 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 230000008020 evaporation Effects 0.000 claims abstract description 6
- 239000012467 final product Substances 0.000 claims abstract description 6
- 239000002245 particle Substances 0.000 claims abstract description 4
- 238000010298 pulverizing process Methods 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 28
- 239000000203 mixture Substances 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- 244000062793 Sorghum vulgare Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 235000019713 millet Nutrition 0.000 description 3
- 150000003904 phospholipids Chemical class 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
- 239000006227 byproduct Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000306 component Substances 0.000 description 2
- 239000013067 intermediate product Substances 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 238000000638 solvent extraction Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000254032 Acrididae Species 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000008358 core component Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 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
- 235000013402 health food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- -1 lipid peroxide Chemical class 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 239000002674 ointment Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 계란으로부터 난황을 분리하는 할란 과정과; 상기 할란 과정에 의해 분리된 난황을 가열하여 반숙 상태로 만드는 반숙 과정과; 상기 반숙 과정에 의해 반숙 처리된 난황을 가열 건조하는 1차 건조 과정과; 상기 1차 건조 과정에 의해 건조 처리된 난황을 입자 상태로 분쇄하는 1차 분쇄 과정과; 상기 1차 분쇄 과정에 의해 분쇄된 난황분을 재차 가열 건조하는 2차 건조 과정과; 상기 2차 건조 과정에 의해 건조 처리된 난황분을 재차 가열하면서 착유하여 중성지질을 제거하는 중성지질 제거 과정과; 상기 중성지질이 제거된 난황분을 재차 분쇄시키는 2차 분쇄 과정과; 상기 2차 분쇄 과정에 의해 분쇄 처리된 정제 난황분에 3 내지 10배 내외의 추출 용매를 첨가하고 미리 설정된 시간동안 교반하는 추출 과정과; 상기 추출 과정을 거친 난황분/추출 용매 혼합물을 침지시켜 액상의 추출액만을 이송시키는 침강 과정과; 상기 침강 과정을 거친 난황분/추출 용매 혼합물의 침강된 정제 난황분을 재침지시켜 액상의 추출액만을 이송시키는 재추출 과정과; 상기 침강 과정 및 재추출 과정의 액상 추출액을 연속식 진공증발 농축하여 추출 용매를 1차 증발시키는 1차 농축 과정과; 상기 1차 농축 과정을 거친 액상 추출액을 회분식 진공증발 농축하여 잔존 추출 용매를 2차 증발시켜 최종 생산물인 레시틴을 얻는 2차 농축 과정을 포함함을 특징으로 하는 난황 레시틴의 제조 방법을 제공한다.The present invention comprises a harlan process for separating egg yolk from eggs; A soft-boiling process for heating the yolk separated by the harlan process to make it a soft-boiling state; A primary drying step of heating and drying the yolk, which has been softened by the half-boiling process; A primary grinding step of grinding the dried egg yolk by the primary drying step into a particle state; A second drying process of heating and drying the yolk powder pulverized by the first grinding process again; Neutral lipid removing step of removing neutral lipid by milking while heating the yolk powder dried by the secondary drying process again; A second grinding step of grinding the yolk powder from which the neutral lipid is removed; An extraction process of adding about 3 to 10 times the extraction solvent to the purified egg yolk powder pulverized by the secondary grinding process and stirring for a predetermined time; A settling process of immersing the yolk powder / extraction solvent mixture which has undergone the extraction process to transfer only the liquid extract; Re-extracting the precipitated purified yolk powder of the yolk powder / extracting solvent mixture which has undergone the sedimentation process to transfer only the liquid extract; A primary concentration step of first evaporating the extraction solvent by continuous vacuum evaporation of the liquid extracts of the sedimentation and re-extraction processes; It provides a method for producing egg yolk lecithin, characterized in that it comprises a secondary concentration step of obtaining the final product of the lecithin by the second evaporation of the residual extraction solvent by the batch vacuum evaporation of the liquid extract after the first concentration process.
Description
본 발명은 난황 레시틴의 제조 방법에 관한 것으로서, 특히 중성지질이 제거된 정제 난황분을 농축 방식이 상이한 2차 농축시켜 난황 레시틴을 추출하는 난황 레시틴의 제조 방법에 관한 것이다.The present invention relates to a method for producing yolk lecithin, and more particularly, to a method for producing yolk lecithin, which extracts yolk lecithin by secondary concentration of purified yolk powder from which neutral lipids have been removed.
통상적으로, 계란의 노른자인 난황에는 인지질이 많이 함유하고 있다. 인지질은 생체막의 주요 구성 성분으로서 최근에는 생체 기능을 높이는 데 중요한 역할을 한다는 것이 밝혀졌다. Usually, egg yolk, which is the yolk of eggs, contains a lot of phospholipids. Phospholipids have been found to play an important role in enhancing biofunction as a major component of biological membranes.
상기 인지질의 핵심 성분은 레시틴(Lecithin)이라고 불리며, 1850년 고블리(Gobley)가 난황(Lekithos)에서 분리하여 붙인 이름이다. 상기 레시틴은 학술용어로 포스파티딜콜린(Phosphatidylcholine)이라고도 한다. The core component of the phospholipid is called lecithin, and was named by Gobley in 1850 when it was separated from egg yolk (Lekithos). The lecithin is also called phosphatidylcholine in academic terms.
상기 레시틴은 인체내 생체막의 구성 성분으로 투과성, 유화성 등 생체막의 성질을 결정하는 중요한 생명 현상과 관련이 있다. 또한, 상기 레시틴은 계면 활성을 저하시키고 생체내에서 혈중 콜레스테롤의 양을 줄여 심근경색 예방 효과가 있다. 또한, 상기 레시틴은 비타민A, 비타민E와 같은 지용성 물질의 흡수 촉진과 노화를 예방한다. The lecithin is a component of the biological membrane in the human body and is associated with an important life phenomenon that determines the properties of the biological membrane, such as permeability and emulsification. In addition, the lecithin lowers the surface activity and reduces the amount of cholesterol in the blood, thereby preventing myocardial infarction. In addition, the lecithin prevents aging and promotes absorption of fat-soluble substances such as vitamin A and vitamin E.
그에 따라, 의사들은 혈전, 심장, 동맥 경화증, 고혈압 등 각종 성인병 예방과 치료에 레시틴이 함유된 난유 복용을 권장하고 있는데, 이 레시틴을 가장 많이 함유한 식품이 계란으로, 특히 노른자(난황)에 많이 있다. Accordingly, doctors recommend taking lecithin-containing ointment for the prevention and treatment of various adult diseases such as blood clots, heart, arteriosclerosis, and high blood pressure. The foods containing the highest amount of lecithin are eggs, especially yolks. have.
이와 같이 레시틴의 뛰어난 기능성이 알려지면서 각종 의학 분야와 생명 공학 분야에서 레시틴을 이용한 기능성 건강 식품, 의약품 및 화장품에 대한 연구가 계속되고 있다. As such excellent functionality of lecithin is known, research on functional health foods, medicines and cosmetics using lecithin continues in various medical fields and biotechnology fields.
한편, 종래에는 난황으로부터 레시틴을 추출하기 위해 소초법이나 단순 용매 추출법을 사용하여 왔다. On the other hand, in order to extract lecithin from egg yolk, the socho method or the simple solvent extraction method have been used conventionally.
그러나, 상기 소초법은 제조 단계에서 과산화 지질과 발암 물질이 생성될 위험이 높고, 상기 단순 용매 추출법은 최종산물인 난황유에 불순물인 용매가 잔존할 뿐만 아니라 중성지질이 제거되지 않은 난황으로부터 난황유를 추출하므로 레시틴의 수율 및 순도가 떨어지는 문제점이 있었다. However, the grasshopper method has a high risk of formation of lipid peroxide and carcinogens in the manufacturing step, and the simple solvent extraction method extracts egg yolk oil from egg yolk in which neutral lipid is not removed as well as remaining solvent as impurities in egg yolk oil as a final product. Therefore, there was a problem that the yield and purity of the lecithin falls.
상기와 같은 문제점을 해결하기 위하여 본 발명의 목적은 인체에 해로운 중간 생성물을 발생시키지 않으면서도 레시틴 함유율이 높은 양질의 난황유를 생산할 수 있는 난황 레시틴의 제조 방법을 제공하는데 있다. SUMMARY OF THE INVENTION In order to solve the above problems, an object of the present invention is to provide a method for preparing egg yolk lecithin, which can produce high quality yolk oil having a high lecithin content rate without generating an intermediate product harmful to the human body.
상기와 같은 목적을 달성하기 위하여 본 발명은 계란으로부터 난황을 분리하는 할란 과정과; 상기 할란 과정에 의해 분리된 난황을 가열하여 반숙 상태로 만드는 반숙 과정과; 상기 반숙 과정에 의해 반숙 처리된 난황을 가열 건조하는 1차 건조 과정과; 상기 1차 건조 과정에 의해 건조 처리된 난황을 입자 상태로 분쇄하는 1차 분쇄 과정과; 상기 1차 분쇄 과정에 의해 분쇄된 난황분을 재차 가열 건조하는 2차 건조 과정과; 상기 2차 건조 과정에 의해 건조 처리된 난황분을 재차 가열하면서 착유하여 중성지질을 제거하는 중성지질 제거 과정과; 상기 중성지질이 제거된 난황분을 재차 분쇄시키는 2차 분쇄 과정과; 상기 2차 분쇄 과정에 의해 분쇄 처리된 정제 난황분에 3 내지 10배 내외의 추출 용매를 첨가하고 미리 설정된 시간동안 교반하는 추출 과정과; 상기 추출 과정을 거친 난황분/추출 용매 혼합물을 침지시켜 액상의 추출액만을 이송시키는 침강 과정과; 상기 침강 과정을 거친 난황분/추출 용매 혼합물의 침강된 정제 난황분을 재침지시켜 액상의 추출액만을 이송시키는 재추출 과정과; 상기 침강 과정 및 재추출 과정의 액상 추출액을 연속식 진공증발 농축하여 추출 용매를 1차 증발시키는 1차 농축 과정과; 상기 1차 농축 과정을 거친 액상 추출액을 회분식 진공증발 농축하여 잔존 추출 용매를 2차 증발시켜 최종 생산물인 레시틴을 얻는 2차 농축 과정을 포함함을 특징으로 하는 난황 레시틴의 제조 방법을 제공한다. In order to achieve the above object, the present invention includes a process for separating egg yolk from eggs; A soft-boiling process for heating the yolk separated by the harlan process to make it a soft-boiling state; A primary drying step of heating and drying the yolk, which has been softened by the half-boiling process; A primary grinding step of grinding the dried egg yolk by the primary drying step into a particle state; A second drying process of heating and drying the yolk powder pulverized by the first grinding process again; Neutral lipid removing step of removing neutral lipid by milking while heating the yolk powder dried by the secondary drying process again; A second grinding step of grinding the yolk powder from which the neutral lipid is removed; An extraction process of adding about 3 to 10 times the extraction solvent to the purified egg yolk powder pulverized by the secondary grinding process and stirring for a predetermined time; A settling process of immersing the yolk powder / extraction solvent mixture which has undergone the extraction process to transfer only the liquid extract; Re-extracting the precipitated purified yolk powder of the yolk powder / extracting solvent mixture which has undergone the sedimentation process to transfer only the liquid extract; A primary concentration step of first evaporating the extraction solvent by continuous vacuum evaporation of the liquid extracts of the sedimentation and re-extraction processes; It provides a method for producing egg yolk lecithin, characterized in that it comprises a secondary concentration step of obtaining the final product of the lecithin by the secondary evaporation of the residual extraction solvent by the batch vacuum evaporation of the liquid extract after the first concentration process.
이하 본 발명의 바람직한 실시예를 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다. 본 발명을 설명함에 있어서, 관련된 공지기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, if it is determined that the detailed description of the related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.
도 1은 본 발명의 바람직한 실시예에 따른 난황 레시틴의 제조 방법을 나타낸 흐름도이고, 도 2는 본 발명의 난황 레시틴의 제조 방법 중 정제 난황분 제조 단계를 나타낸 공정도이며, 도 3은 본 발명의 난황 레시틴의 제조 방법 중 난황 레시틴 추출 단계를 나타낸 공정도이다.1 is a flow chart showing a method for producing yolk lecithin according to a preferred embodiment of the present invention, Figure 2 is a flow chart showing the step of producing a purified yolk powder of the yolk lecithin of the present invention, Figure 3 is a yolk lecithin of the present invention It is a process chart showing the yolk lecithin extraction step of the preparation method.
도 1 내지 도 3에 도시된 바와 같이 본 발명의 바람직한 실시예에 따른 난황 레시틴의 제조 방법은 크게 정제 난황분 제조 단계(Ⅰ)와 난황 레시틴 추출 단계(Ⅱ)로 이루어진다.As shown in Figures 1 to 3, the method for preparing yolk lecithin according to a preferred embodiment of the present invention consists of purified yolk powder preparation step (I) and yolk lecithin extraction step (II).
(1) 정제 난황분 제조 단계(Ⅰ)(1) Preparation of Refined Yolk Powder (Ⅰ)
상기 정제 난황분 제조 단계(Ⅰ)는 난황 레시틴을 추출하기 위해 중성지질이 제거된 정제 난황분을 제조하는 단계로서, 할란 과정(S10), 반숙 과정(S20), 1차 건조 과정(S30), 1차 분쇄 과정(S40), 2차 건조 과정(S50), 중성지질 제거 과정(S60) 및 2차 분쇄 과정(S70)을 포함한다. The purified yolk powder manufacturing step (I) is a step of preparing purified yolk powder from which neutral lipid has been removed to extract the yolk lecithin, a process of harlan (S10), half-boiling (S20), first drying (S30), and first Grinding process (S40), secondary drying process (S50), neutral lipid removal process (S60) and secondary grinding process (S70) are included.
(1-1) 할란 과정 (1-1) Harlan Process
상기 할란 과정(S10)은 원재료인 계란으로부터 흰자위를 제거하고 난황만을 분리하는 과정이다. The harlan process (S10) is a process of removing the egg white from the egg as a raw material and separating only egg yolk.
(1-2) 반숙 과정 (1-2) Half-Body Course
상기 반숙 과정(S20)은 할란 과정(S10)에 의해 분리된 난황을 가열하여 반숙 상태로 만드는 과정이다. The half-boiling process (S20) is a process of heating the egg yolk separated by the harlan process (S10) to make a soft-boiling state.
상기 반숙 과정(S20)은 70 ~ 100℃의 온도에서 3 ~ 4분간 수행하는 것이 바람직하다. The half-boiling process (S20) is preferably performed for 3 to 4 minutes at a temperature of 70 ~ 100 ℃.
(1-3) 1차 건조 과정 (1-3) First drying process
상기 1차 건조 과정(S30)은 반숙 과정(S20)에 의해 반숙 처리된 난황을 가열 건조하는 과정이다. The primary drying process (S30) is a process of heating and drying the egg yolk half-treated by the half-boiling process (S20).
상기 1차 건조 과정(S30)은 60 ~ 80℃의 온도로 가열하여 난황의 수분 함량을 5% 이하로 유지시키는 것이 바람직하다. The primary drying process (S30) is preferably heated to a temperature of 60 ~ 80 ℃ to maintain the moisture content of egg yolk at 5% or less.
(1-4) 1차 분쇄 과정 (1-4) First Grinding Process
상기 1차 분쇄 과정(S40)은 1차 건조 과정(S30)에 의해 건조 처리된 난황을 입자 상태로 분쇄하는 과정이다. The primary grinding process (S40) is a process of grinding the egg yolk dried by the primary drying process (S30) into a granular state.
상기 1차 분쇄 과정(S40)에서의 난황 분쇄 크기는 좁쌀 내지 쌀알 크기가 바람직하다. The yolk crushed size in the first crushing process (S40) is preferably millet to rice grain size.
(1-5) 2차 건조 과정 (1-5) Secondary Drying Process
상기 2차 건조 과정(S50)은 1차 분쇄 과정(S40)에 의해 분쇄된 난황분을 재차 가열 건조하는 과정이다. The secondary drying process (S50) is a process of heating and drying the yolk powder crushed by the primary grinding process (S40) again.
상기 2차 건조 과정(S50)은 160 ~ 180℃의 온도로 가열하여 난황의 수분 함량을 2% 이하로 유지시키는 것이 바람직하다. The secondary drying process (S50) is preferably heated to a temperature of 160 ~ 180 ℃ to maintain the moisture content of egg yolk 2% or less.
(1-6) 중성지질 제거 과정 (1-6) Neutral Lipid Removal Process
상기 중성지질 제거 과정(S60)은 2차 건조 과정(S50)에 의해 건조 처리된 난황분을 재차 가열하면서 착유하여 중성지질을 제거하는 과정이다. The neutral lipid removal process (S60) is a process of removing neutral lipids by milking while heating the yolk powder dried by the second drying process (S50) again.
상기 중성 지질 제거 과정(S60)은 160 ~ 180℃의 온도로 가열하여 30 ~ 40초 동안 착유하여 수행한다. 이때, 중성지질의 착유를 위해서는 스크류형 착유기 등을 이용할 수 있다. The neutral lipid removal process (S60) is performed by milking for 30 to 40 seconds by heating to a temperature of 160 ~ 180 ℃. In this case, for milking of neutral lipid, a screw milking machine may be used.
(1-7) 2차 분쇄 과정 (1-7) Secondary Grinding Process
상기 2차 분쇄 과정(S70)은 중성지질이 제거된 난황분을 재차 분쇄시키는 과정이다. The secondary grinding step (S70) is a process of grinding again the yolk powder from which neutral lipids have been removed.
상기 2차 분쇄 과정(S70)에서의 난황분 분쇄 크기는 입자의 직경이 0.5 ~ 2.0㎝ 내외인 것이 바람직하다. The yolk powder crushed size in the second crushing process (S70) is preferably the diameter of the particle is about 0.5 ~ 2.0cm.
(2) 난황 레시틴 추출 단계(Ⅱ)(2) Egg yolk lecithin extraction step (II)
상기 난황 레시틴 추출 단계(Ⅱ)는 정제 난황분으로부터 난황 레시틴을 추출하는 단계로서, 추출 과정(S110), 침강 과정(S120), 재추출 과정(S130), 1차 농축 과정(S140) 및 2차 농축 과정(S150)을 포함한다. The yolk lecithin extraction step (II) is to extract the yolk lecithin from the purified yolk powder, the extraction process (S110), sedimentation process (S120), re-extraction process (S130), primary concentration process (S140) and secondary concentration Process S150 is included.
(2-1) 추출 과정 (2-1) Extraction Process
상기 추출 과정(S110)은 분말 혹은 액상 형태의 난황 재료에 추출 용매를 넣고 교반하여, 레시틴을 포함한 난황분/추출 용매 혼합물을 얻는 과정이다. The extraction process (S110) is a process of obtaining an egg yolk powder / extraction solvent mixture including lecithin by adding an extraction solvent to a yolk material in powder or liquid form.
상기 난황 재료로는 중성 지질이 제거된 정제 난황분, 액상 혹은 분말 형태의 난황분 가공부산물을 사용할 수 있으며, 상기 추출 용매로는 에탄올, 물 혹은 에탄올/물 혼합액을 사용할 수 있으나, 바람직하게는 식용 에탄올을 사용한다. The yolk material may be a refined yolk powder, liquid or powdered yolk powder processed by-products in which neutral lipids have been removed, and the extraction solvent may be ethanol, water or a mixture of ethanol / water, but preferably edible ethanol is used. use.
상기 추출 용매의 첨가량은 난황 재료의 3 내지 10배가 바람직하다. The addition amount of the extraction solvent is preferably 3 to 10 times the egg yolk material.
상기 추출 과정(S110)은 35 내지 65℃의 온도, 5 내지 100mmHg의 진공도 환경하에서 수행하는 것이 바람직하며, 교반은 0.5 내지 3시간동안 수행한다. The extraction process (S110) is preferably carried out at a temperature of 35 to 65 ℃, a vacuum degree environment of 5 to 100mmHg, stirring is carried out for 0.5 to 3 hours.
상기 추출 과정(S110)은 추출조(10)에서 수행된다. 즉, 정제 난황분이나 난황분 가공부산물을 추출조(10)에 투입한 후, 에탄올과 같은 추출 용매를 3 내지 10배 가량 첨가하고, 0.5 내지 3시간동안 교반하면서 가온하여 온도 35 내지 65℃를 유지한다. The extraction process S110 is performed in the extraction tank 10. That is, purified yolk powder or yolk powder processed by-products are added to the extraction tank 10, and then an extraction solvent such as ethanol is added 3 to 10 times, and heated with stirring for 0.5 to 3 hours to maintain a temperature of 35 to 65 ° C. .
(2-2) 침강 과정 (2-2) sedimentation process
상기 침강 과정(S120)은 추출 과정(S110)에서 얻어진 난황분/추출 용매 혼합물을 침지시켜 액상의 추출액을 얻는 과정이다.The settling process (S120) is a process of obtaining a liquid extract by immersing the yolk powder / extraction solvent mixture obtained in the extraction process (S110).
상기 침강 과정(S120)은 침강조(20)에서 수행된다. 즉, 상기 추출조(10)에서 추출된 난황분/추출 용매 혼합물이 이송 펌프(M1)에 의해 침강조(20)로 이송되면, 상기 침강조(20)에서는 난황분/추출 용매 혼합물을 침지시켜 액상의 추출액과 침강물로 분리하고, 이중 액상의 추출액은 이송 펌프(M2)에 의해 추출액 공급탱크(40)로 이송된다. The sedimentation process (S120) is performed in the sedimentation tank 20. That is, when the yolk powder / extracting solvent mixture extracted from the extraction tank 10 is transferred to the settling tank 20 by the transfer pump M1, the sedimentation tank 20 may be immersed in liquid phase by dipping the yolk powder / extracting solvent mixture. The extract liquid and sediment are separated, and the double liquid extract is transferred to the extract liquid supply tank 40 by a transfer pump M2.
(2-3) 재추출 과정 (2-3) Reextraction Process
상기 재추출 과정(S130)은 침강 과정(S120)을 거친 난황분/추출 용매 혼합물의 침강물인 정제 난황분을 재침지시켜 액상의 추출액을 얻는 과정이다. The re-extraction process (S130) is a process of obtaining a liquid extract by re-immersing the purified yolk powder, which is a precipitate of the yolk powder / extraction solvent mixture, which has undergone the sedimentation process (S120).
상기 재추출 과정(S130)은 침강조(20)와 현탁액 탱크(30)에서 수행된다. 즉, 상기 침강조(20)에서 분리된 침강물인 정제 난황분은 이송 펌프(M3)에 의해 현탁액 탱크(30)로 이송되고, 재차 이송 펌프(M4)로 침강조(20)로 이송되어 재침지된 후 재차 추출된 액상의 추출액은 이송 펌프(M2)에 의해 추출액 공급탱크(40)로 이송된다. The re-extraction process (S130) is performed in the settling tank 20 and the suspension tank 30. That is, the refined egg yolk powder, which is a sediment separated from the sedimentation tank 20, is transferred to the suspension tank 30 by a transfer pump M3, and again transferred to the sedimentation tank 20 by the transfer pump M4 to be re-immersed. After the liquid extract extracted again is transferred to the extraction liquid supply tank 40 by the transfer pump (M2).
(2-4) 1차 농축 과정 (2-4) Primary Concentration Process
상기 1차 농축 과정(S140)은 침강 과정(S120) 및 재추출(S130) 과정에서 얻어진 액상 추출액을 연속식 진공증발 농축하여 추출 용매를 1차 증발시키는 과정이다.The first concentration step (S140) is a process of first evaporating the extraction solvent by continuous vacuum evaporation of the liquid extract obtained in the settling process (S120) and re-extraction (S130).
상기 1차 농축 과정(S140)은 35 내지 60℃의 온도, 5 내지 100mmHg의 진공도 환경하에서 수행하는 것이 바람직하다. The first concentration process (S140) is preferably carried out in a temperature of 35 to 60 ℃, vacuum environment of 5 to 100mmHg.
상기 1차 농축 과정(S140)은 판형 진공증발 농축기(50), 분리조(60) 및 용매 탱크(70)에서 수행된다. 즉, 상기 추출액 공급탱크(40)로부터 이송된 액상 추출액은 판형 진공증발 농축기(50) 내에서 진공증발 농축된 후 분리조(60)에서 추출 용매와 레시틴을 포함한 추출물로 분리되고, 분리된 추출 용매는 용매 탱크(70)에 수집된다. 이때, 65 내지 70% 가량의 추출 용매가 증발되어 분리된다. The first concentration process (S140) is performed in the plate-type vacuum evaporator 50, the separation tank 60 and the solvent tank 70. That is, the liquid extract liquid transferred from the extract liquid supply tank 40 is concentrated by vacuum evaporation in a plate-type vacuum evaporator 50 and then separated into an extract including an extraction solvent and lecithin in a separation tank 60, and the separated extraction solvent. Is collected in the solvent tank 70. At this time, 65 to 70% of the extraction solvent is separated by evaporation.
(2-5) 2차 농축 과정 (2-5) Secondary Concentration Process
상기 2차 농축 과정(S150)은 1차 농축 과정(S140)을 거친 액상 추출액을 회분식 진공증발 농축하여 잔존 추출 용매를 2차로 완전히 증발시킴으로써 최종 생산물인 레시틴 함유 천연 난황유를 얻는 과정이다.The secondary concentration process (S150) is a process of obtaining a final product of lecithin-containing natural yolk oil by completely evaporating the remaining extraction solvent by batch vacuum evaporation of the liquid extract that has undergone the primary concentration process (S140).
상기 2차 농축 과정(S150)은 35 내지 60℃의 온도, 5 내지 100mmHg의 진공도 환경하에서 수행하는 것이 바람직하다.The secondary concentration process (S150) is preferably carried out in a temperature of 35 to 60 ℃, vacuum environment of 5 to 100mmHg.
상기 2차 농축 과정(S150)은 회분식 진공증발 농축기(80) 및 용매 탱크(70)에서 수행된다. 즉, 상기 판형 진공증발 농축기(50) 및 분리조(60)를 통과하면서 1차 농축된 액상 추출액은 이송 펌프(M5)에 의해 이송되어 회분식 진공증발 농축기(80)를 통과하면서 잔존하고 있던 추출 용매가 모두 증발되어 최종 생산물인 고농축 레시틴 제품(레시틴 함유율 65 내지 80% 내외)을 얻게 된다. The secondary concentration process (S150) is carried out in a batch vacuum evaporator 80 and a solvent tank (70). That is, the liquid extract first concentrated while passing through the plate-type vacuum evaporator 50 and the separation tank 60 is transferred by the transfer pump M5, and the remaining extraction solvent is passed while passing through the batch vacuum evaporation concentrator 80. Are all evaporated to obtain the final product, a highly concentrated lecithin product (about 65-80% lecithin content).
< 실시예 1 ><Example 1>
계란으로부터 노른자를 분리하여 90℃의 온도로 4분간 가열하여 반숙 상태로 만든 후, 70℃로 가열하여 가열 건조하였다. 이어, 상기 난황을 좁쌀 크기로 분쇄한 후, 160℃의 온도로 재차 가열 건조하였다. 상기 건조된 난황을 스크류형 착유기에서 180℃로 가열하면서 40초간 착유하여 중성지질을 제거하고, 착유후 배출되는 난황분을 재차 분쇄하여 정제 난황분을 얻었다. The egg yolk was separated from the egg and heated to a temperature of 90 ° C. for 4 minutes to make it soft, and then heated to 70 ° C. and dried by heating. Subsequently, the egg yolk was ground to a millet size, and then heated and dried again at a temperature of 160 ° C. The dried egg yolk was milked for 40 seconds while heating to 180 ° C. in a screw milking machine to remove neutral lipids, and the yolk powder discharged after milking was pulverized again to obtain purified yolk powder.
이어, 중성 지질이 제거된 정제 난황분을 추출조에 투입한 후 정제 난황분의 10배 분량의 식용 에탄올 95%를 첨가하고, 온도 40 ~ 50℃를 유지하면서 2시간동안 교반하여 정제난황분/에탄올 혼합액을 추출하였다.Subsequently, purified yolk powder from which neutral lipids were removed was added to the extraction tank, followed by adding 95% of edible ethanol 10 times the amount of purified yolk powder, followed by stirring for 2 hours while maintaining a temperature of 40 to 50 ° C to extract the purified yolk powder / ethanol mixture. It was.
상기 정제난황분/에탄올 혼합액을 침강조로 이송하여, 액상 추출액은 추출액 공급탱크로 이송하고, 침강으로 분리된 난황분은 현탁액 탱크로 이송하여 재추출을 위해 침강조로 재이송하였다. The purified yolk powder / ethanol mixture was transferred to the settling tank, the liquid extract was transferred to the extract feed tank, and the yolk powder separated by sedimentation was transferred to the suspension tank and retransmitted to the settling tank for re-extraction.
이어, 상기 추출액 공급탱크에 모인 액상 추출액을 판형 진공증발 농축기로 보내 1차 농축시킨 후 분리조에서 에탄올을 1차 증발시키고, 에탄올이 1차 증발된 액상 추출액을 회분식 진공증발 농축기로 보내 잔존 에탄올을 증발시킴으로써 고농축 레시틴 제품(레시틴 함유율 70%)을 얻었다. Subsequently, the liquid extract liquid collected in the extract liquid supply tank was first concentrated by sending it to a plate-type vacuum evaporator, and then ethanol was first evaporated in a separation tank, and the ethanol first-evaporated liquid extract was sent to a batch vacuum evaporator. The highly concentrated lecithin product (lecithin content 70%) was obtained by evaporation.
< 실시예 2 ><Example 2>
계란으로부터 노른자를 분리하여 100℃의 온도로 3분간 가열하여 반숙 상태로 만든 후, 80℃로 가열하여 가열 건조하였다. 이어, 상기 난황을 좁쌀 크기로 분쇄한 후, 170℃의 온도로 재차 가열 건조하였다. 상기 건조된 난황을 스크류형 착유기에서 180℃로 가열하면서 40초간 착유하여 중성지질을 제거하고, 착유후 배출되는 난황분을 재차 분쇄하여 정제 난황분을 얻었다. The egg yolk was separated from the egg, heated to a temperature of 100 ° C. for 3 minutes to make it soft, and then heated to 80 ° C. and dried by heating. Subsequently, the egg yolk was ground to a millet size, and then heated and dried again at a temperature of 170 ° C. The dried egg yolk was milked for 40 seconds while heating to 180 ° C. in a screw milking machine to remove neutral lipids, and the yolk powder discharged after milking was pulverized again to obtain purified yolk powder.
이어, 중성 지질이 제거된 정제 난황분을 추출조에 투입한 후 정제 난황분의 8배 분량의 식용 에탄올 95%를 첨가하고, 온도 50 ~ 60℃를 유지하면서 3시간동안 교반하여 정제난황분/에탄올 혼합액을 추출하였다.Subsequently, purified yolk powder from which neutral lipids were removed was added to the extraction tank, followed by adding 95% of edible ethanol 8 times the amount of purified yolk powder, followed by stirring for 3 hours while maintaining a temperature of 50-60 ° C. to extract the purified yolk powder / ethanol mixture. It was.
상기 정제난황분/에탄올 혼합액을 침강조로 이송하여, 액상 추출액은 추출액 공급탱크로 이송하고, 침강으로 분리된 난황분은 현탁액 탱크로 이송하여 재추출을 위해 침강조로 재이송하였다. The purified yolk powder / ethanol mixture was transferred to the settling tank, the liquid extract was transferred to the extract feed tank, and the yolk powder separated by sedimentation was transferred to the suspension tank and retransmitted to the settling tank for re-extraction.
이어, 상기 추출액 공급탱크에 모인 액상 추출액을 판형 진공증발 농축기로 보내 1차 농축시킨 후 분리조에서 에탄올을 1차 증발시키고, 에탄올이 1차 증발된 액상 추출액을 회분식 진공증발 농축기로 보내 잔존 에탄올을 증발시킴으로써 고농축 레시틴 제품(레시틴 함유율 80%)을 얻었다.Subsequently, the liquid extract liquid collected in the extract liquid supply tank was first concentrated by sending it to a plate-type vacuum evaporator, and then ethanol was first evaporated in a separation tank, and the ethanol first-evaporated liquid extract was sent to a batch vacuum evaporator. By evaporation, the highly concentrated lecithin product (lecithin content rate 80%) was obtained.
상술한 바와 같이 본 발명의 실시예에 따른 난황 레시틴의 제조 방법은 인체에 해로운 중간 생성물을 발생시키지 않으면서도 레시틴 함유율이 높은 양질의 레시틴 제품을 생산할 수 있는 효과가 있다.As described above, the method for preparing egg yolk lecithin according to the embodiment of the present invention has an effect of producing a high quality lecithin product having a high content of lecithin without generating an intermediate product harmful to the human body.
또한, 본 발명의 실시예에 따른 난황 레시틴의 제조 방법은 농축 방식이 상이한 2단계에 걸친 농축 과정에 의해 난황 레시틴을 추출함으로써, 농축 효율 및 생산 효율이 높을 뿐만 아니라 농축을 위한 설비에 적은 비용이 들어 경제적이면서도 생산성이 높은 난황 레시틴의 제조 방법을 제공하는 효과가 있다. In addition, the method for producing yolk lecithin according to the embodiment of the present invention extracts the yolk lecithin by a two-step enrichment process, which differs in concentration, thereby increasing the concentration efficiency and production efficiency as well as providing a low cost to the equipment for the concentration. For example, there is an effect of providing an economical and productive method of producing egg yolk lecithin.
도 1은 본 발명의 바람직한 실시예에 따른 난황 레시틴의 제조 방법을 나타낸 흐름도,1 is a flow chart showing a method of manufacturing egg yolk lecithin according to a preferred embodiment of the present invention,
도 2는 본 발명의 난황 레시틴의 제조 방법 중 정제 난황분 제조 단계를 나타낸 공정도,2 is a process chart showing the purified yolk powder preparation step of the yolk lecithin production method of the present invention,
도 3은 본 발명의 난황 레시틴의 제조 방법 중 난황 레시틴 추출 단계를 나타낸 공정도.Figure 3 is a process chart showing the yolk lecithin extraction step of the yolk lecithin production method of the present invention.
<도면의 주요 부분에 대한 부호의 설명><Explanation of symbols for the main parts of the drawings>
S10 : 할란 과정 S20 : 반숙 과정S10: Harlan Course S20: Soft Course
S30 : 1차 건조 과정 S40 : 1차 분쇄 과정S30: primary drying process S40: primary grinding process
S50 : 2차 건조 과정 S60 : 중성지질 제거 과정S50: secondary drying process S60: neutral lipid removal process
S70 : 2차 분쇄 과정S70: 2nd grinding process
S110 : 추출 과정 S120 : 침강 과정S110: Extraction Process S120: Sedimentation Process
S130 : 재추출 과정 S140 : 1차 농축 과정S130: Re-extraction Process S140: First Concentration Process
S150 : 2차 농축 과정S150: 2nd concentration process
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| JPH01277457A (en) * | 1988-04-27 | 1989-11-07 | Kao Corp | Method for purifying lecithin |
| JPH0726287A (en) * | 1993-07-14 | 1995-01-27 | Taiyo Kagaku Co Ltd | Production of yolk lipid |
| JPH1118688A (en) * | 1997-07-02 | 1999-01-26 | Q P Corp | Production of yolk lecithin |
| KR20010007654A (en) * | 1999-11-30 | 2001-02-05 | 이경용 | Manufacturing method of the yellow of an egg oil |
| KR20030066196A (en) * | 2002-02-05 | 2003-08-09 | 강성식 | Method of Producing Egg Yolk Lecithin |
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| JPH01277457A (en) * | 1988-04-27 | 1989-11-07 | Kao Corp | Method for purifying lecithin |
| JPH0726287A (en) * | 1993-07-14 | 1995-01-27 | Taiyo Kagaku Co Ltd | Production of yolk lipid |
| JPH1118688A (en) * | 1997-07-02 | 1999-01-26 | Q P Corp | Production of yolk lecithin |
| KR20010007654A (en) * | 1999-11-30 | 2001-02-05 | 이경용 | Manufacturing method of the yellow of an egg oil |
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| KR20030066196A (en) * | 2002-02-05 | 2003-08-09 | 강성식 | Method of Producing Egg Yolk Lecithin |
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