TW201306751A - Production of low cholesterol and high lecithin egg yolk oil - Google Patents

Abstract

One method of preparing the low cholesterol (below 0.5%), high lecithin (above 30%) yolk oil, including: the egg-yolk is added its weight 2-3 time of water, adjusting pH to 4.0-6.0, adding 95% alcohol to final concentration of 50%, centrifugeing and taking the precipitation, adding 4-6 times 95% alcohol, repeating extraction 2-3 times and collecting each extracted liquid, adding β -cyclodextrin to the concentration is 0.5% at least, stirring, centrifuging and the supernatant is concentrated by vacuum to remove alcohol, thus producing an egg yolk oil. This method without use of heating and organic solvents, so it can maintain quality and has the production rate up to 50%, and further because it does not need special equipment so it reduce production cost.

Description

Method for preparing low cholesterol high lecithin egg butter

The invention relates to a method for preparing egg butter, in particular to a method for preparing egg butter of low cholesterol and high lecithin, which can maintain the best quality of egg butter without using organic solvent and heating.

Eggs are nutritious foods. Eggs contain 12-13% protein, 11-12% fat, 1-2% inorganic matter, and the rest are small amounts of vitamins and trace amounts of carbohydrates. They were recorded in the Ming Dynasty "Compendium of Materia Medica". "Ov oil is warm and non-toxic, and powdered head sores." Egg butter contains about 65% neutral fat (triglyceride), 31% egg yolk lecithin (lecithin), 4% cholesterol (cholesterol), which contains high amounts of lecithin (lecithin). The body maintains physiological functions (Juneja, 1997), such as: maintaining cell membrane integrity, normal liver function and renal function, and preventing arteriosclerosis, heart and liver diseases, reducing blood lipids and liver fat, preventing gallstones It is a highly economical and worthwhile product to prevent senile dementia and prevent cancer.

The traditional method of extracting egg butter is to extract the egg yolk oil by the heating method of cooking, such as U.S. Patent 4,219,544, Chinese Patent CN1378785 and CN1526294. However, such a heating method can easily cause the protein of the egg yolk to deteriorate, which has health hazards; Japanese Patent No. 2004-187642 obtains high-quality egg butter by pressing the egg yolk powder, and extracts the remaining medium-quality egg butter by pressing the yolk powder after pressing; in addition, solvent extraction method is also used, as mentioned in Japanese Patent No. 03-052998 An organic solvent such as ethyl ether, isopropanol, or the like, combined with a viscoelastic substance such as a vinyl resin to extract egg butter; however, it is safe, health and environmentally considered, on an extraction solvent. Alternatively, a low toxicity organic solvent such as n-hexane, alcohol, or the like has been used. For example, Japanese Patent No. 05-0700791 mentions that egg yolk powder having a water content of about 35% is first immersed in alcohol and heated to remove alcohol. Extrusion of egg butter by pressing method, Japanese patent 08-092585 extracts egg yolk powder by alcohol, Chinese patent CN1451729 treats egg yolk with protease, and then extracts with alcohol A lot of egg yolk lecithin oil. Different solvents extract different yields of egg butter, and the composition of egg butter is also different. For example, n-hexane and ethyl acetate can extract egg butter in raw material (which is cooked egg yolk). The yield is up to 20%, and the composition of the lipid is mainly triglyceride; the yield of egg butter is about 8-10%, which is similar to the heating method, but its phospholipid The content is significantly higher than that of n-hexane and ethyl acetate, up to 40%. Hatta et al. (1988) published a technique for precipitating lipoproteins with sodium alginate and extracting egg butter from lipoproteins, and simultaneously producing IgY (egg egg immunoglobulin) and egg butter rich in lecithin.

As described above, various egg butter production techniques, although to some extent have a fairly good yield, the problem that the product contains too high cholesterol cannot be removed is a problem that must be overcome. At present, there are many studies on the technique of removing cholesterol from egg butter, but each has its own advantages and disadvantages. For example, U.S. Patent No. 4,333,959 mentions that lowering the pH of fresh egg yolk can destroy the stability of the egg yolk emulsion, and then 3-5 times the weight of cholesterol-free. Edible oil removes cholesterol, this method can remove 89% cholesterol; Japanese patent 11-332518 uses 1-3% alcohol edible oil to extract cholesterol, but because this way will produce a large amount of edible oil containing cholesterol, recycling edible oil Need special equipment; Lin Yihui (1977) used the paper "β-cyclodextrin to study the removal conditions of cholesterol in egg yolk", and found that cholesterol and crude lecithin content can be reduced by 94.3% and 28.9%, respectively. Cholesterol content is still 5.7%, and lecithin content is low; Chinese patent CN101538278 uses ethanol extraction, cyclodextrin to remove cholesterol and low temperature refrigerated egg butter and other combination techniques to separate high-purity egg yolk lecithin from egg yolk, but this The method still contains less than 5% of cholesterol; in recent years, Supercritical carbon dioxide extraction (SFC) has also been used, such as This patent 03-206867, Chinese patent CN1476783 and CN1439700, in 1995 Bringe, who extracted with supercritical carbon dioxide into the legal system low cholesterol egg yolk, but the disadvantage of this method is the high cost of equipment and can not be mass production.

Citation:

1. Sungino H, Nitoda T and Juneja LR. (1997) General chemical composition of hen eggs. In: Hen eggs: Their basic and applied science. Yammamoti T, Juneja LR, Hatta H and Kim M (Eds). CRC Press. Juneja LR. 1997. Egg yolk lipids. Hen eggs: their basic and applied science. Chapter 6: 73-98.

2. Hatta, H., SIM, J. and Nakai, S. (1988), Separation of Phospholipids from Egg Yolk and Recovery of Water-Soluble Proteins. Journal of Food Science 53(2): 425-427.

3. Lin Yihui (1997), the use of β-cyclodextrin to remove cholesterol from egg yolk (Investigations on the Removal of Cholesterol from Chicken Egg Yolk by β-Cyclodextrin), Master's thesis of Food Nutrition Department, Jingyi University.

4. Bringe, N.A., Howard, D.B., and Clark, D.R. 1995. Emulsifying properties of low fat, low cholesterol egg yolk prepared by supercritical CO2 extraction. Journal of Food Science 61(1): 19-23.

In view of the existing egg butter preparation technology as described above, whether it is a heating method, a pressing method or a solvent extraction method, there is a problem that cholesterol cannot be removed, and a preparation method capable of removing cholesterol is inefficient, costly or impossible. Problems such as high lecithin are maintained; therefore, the primary solution of the present invention is to solve the problem that the egg butter preparation technique cannot effectively and inexpensively remove cholesterol.

The secondary solution of the present invention is that although the egg butter preparation technology can remove cholesterol, but cannot maintain the high lecithin component in the egg butter, and can remove cholesterol, special equipment or organic solvent and heating method must be used. The problem of excessive production cost, poor yield and poor product quality.

The present invention provides a method for preparing egg butter in order to solve the above problems or the defects of the prior art, and the method comprises the steps of: adding egg yolk to water 2-3 times its weight, adjusting the pH to 4.0-6.0, thoroughly mixing into an aqueous solution of egg yolk, and then standing still 30 minutes; add 95% alcohol to make the aqueous solution of the egg yolk solution 50%, centrifuge to take the precipitate, add 4-6 times the weight of the precipitate of 95% alcohol, repeat the extraction 2-3 times; collect the supernatant after each extraction and centrifugation Adding β-cyclodextrin at a concentration of at least 0.5% to the mixture at 45-65 ° C for at least 0.5 hours, and centrifuging the supernatant to remove the alcohol under reduced pressure to obtain an egg butter.

The egg butter prepared by the method for preparing egg butter has a cholesterol content of 0.5% or less and a lecithin content of 30% or more, which is an effective method for producing low cholesterol and high lecithin; and the method does not need to be The use of special equipment can reduce the production cost and the yield can reach about 50%, plus the use of organic solvents and heating methods can maintain the quality of the product. Accordingly, the present invention is a process for the preparation of egg butter which completely improves the loss of the prior art and provides excellent product quality.

The method of the present invention as described above, wherein the egg yolk is fresh egg yolk or liquid egg yolk or egg yolk powder.

The method of the present invention as described above, wherein the pH of the aqueous solution of the egg yolk is adjusted with acetic acid.

The method of the present invention as described above, wherein the centrifugation system is carried out at 3000 g for 10 minutes.

The method of the present invention as described above, wherein the extract is added to the β-cyclodextrin at a concentration of 0.5 to 5%, and the optimum concentration is 1%.

The method of the present invention as described above, wherein the β-cyclodextrin is added and shaken at 60 ° C for 1 hour.

Further technical features of the present invention are described in detail below with reference to preferred embodiments.

Alcohol stratification effect

5 grams of fresh egg yolk or egg yolk powder is added to the water of 2 times its weight and mixed into an aqueous solution of egg yolk. The aqueous solution of egg yolk is further added with 95% alcohol to make the alcohol concentration of the solution 30%, 50% and 70%, respectively, and centrifuged for 3000g, 10 minutes. As shown in Figures 1A to 1C, the stratification of different alcohol concentrations is shown, and the positions of the oil layers are different; Figure 1A shows the 30% alcohol concentration, Figure 1B shows the 50% alcohol concentration, and Figure 1C shows the 70% alcohol concentration, of which 30% alcohol concentration. Can not be effectively stratified; 50-70% alcohol concentration can be layered, at 50% alcohol concentration, the uppermost layer is oil layer 1, followed by water-soluble protein layer 2 and lipoprotein layer 3; and 70% alcohol At the concentration, the uppermost layer is the water-soluble protein layer 2, followed by the oil layer 1 and the lipoprotein layer 3.

The oil layer was analyzed by Thin layer chromatagraphy (TLC) using the developer component and ratio of Chloroform: Methanol: Water: 65:25:4, developer For 10% ammonium sulfate (Ammonium sulfate), heating on a hot plate shows that the oil layer does not contain lecithin (Figure 2, Lane 1 is phospholipid choline (PC); Lane 2 is oil layer; Lane 3 is lipoprotein layer) .

The water-soluble protein layer is quantified by the Bradford method (Bradford, MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analyt. Biochem. 72, 248-254. Protein dye binding ratio Color method), measuring 5 grams of fresh egg yolk to obtain 126 mg of water-soluble protein.

According to the above results of alcohol stratification, because the oil layer of 70% alcohol concentration is close to the bottom lipoprotein layer, it is not easy to separate from the lipoprotein layer during operation, which affects the subsequent step of separating the egg yolk oil from the protein layer, thus weighing the alcohol use. After the amount, the 50% alcohol concentration is more cost-effective, so the following examples all adopt 50% alcohol concentration.

Acid and alcohol treatment to remove cholesterol

According to the previous example, 5 grams of fresh egg yolk or egg yolk powder is added to the water twice the weight, mixed evenly, adjusted to pH 4.0-6.0 with acetic acid, fully mixed and allowed to stand for 30 minutes to form an array of aqueous egg yolk solution and set as acid. The treatment group is the control group without acid treatment. The above aqueous solution of egg yolk is further added with 95% alcohol to make the alcohol concentration of the solution 50%, centrifuged 3000g, 10 minutes, the oil layer is taken out, weighed, and according to the method of Feng et al. (Feng HW, Pi CM, Wang RB, and Chen LC 1973 Clinical Chemistry, Vol 19, 121-122.) Analyze the cholesterol in the oil layer. The results are shown in Table 1. It shows that the oil layer contains cholesterol, and the highest cholesterol is in the pH 4.5 group, and some cholesterol can be removed by acid and alcohol treatment. In order to achieve the purpose of lowering cholesterol.

Preparation of egg butter from lipoprotein layer and removal of cholesterol by β-cyclodextrin

Using the above acid and alcohol treatment to remove cholesterol, add fresh egg yolk or egg yolk powder to the water twice the weight, adjust the pH of the aqueous solution of the egg yolk to 4.5 with acetic acid, mix well and let stand for 30 minutes; the above aqueous solution of egg yolk is added to 95 % alcohol makes the alcohol concentration of the aqueous solution of egg yolk 50%, centrifuges 3000g, takes 10 minutes to precipitate, adds 5 times the weight of the precipitate to 95% alcohol, repeats the extraction 2 times, collects the supernatant after each extraction and centrifugation and adds the concentration respectively. 0.5-5% β-cyclodextrin is arrayed, shaken at 60 ° C for 1 hour, centrifuged 3000 g, 10 minutes to take the supernatant, and the method described in the method of removing cholesterol by the above acid and alcohol treatment The cholesterol was analyzed and the supernatant was analyzed for lecithin by Stewart JCM (Stewart, JCM 1980. Colorimetric determination of phospholipids with ammonium ferrothiocyanate. Anal. Biochem., 104 , 10-14), the results are shown in Table 2, showing that the addition of β-cyclodextrin is helpful for removing cholesterol and does not affect the content of lecithin. Comparing the removal rate of β-cyclodextrin with a concentration of 0.5% was 32.77, the removal rate of 1% was 71.94, the removal rate of 5% was 83.84, and the removal rate of 1% was increased by 1% compared with 0.5%. However, 5% has not increased by a factor of 5 compared to the removal rate of 1%, so after considering the effect and cost, the preferred β-cyclodextrin is used at a concentration of 1%.

Preferred embodiment for producing low cholesterol, high lecithin egg butter

8 pieces of fresh egg yolk with a weight of 136.56 g and a fat content of 36.22 g were added to the water twice the weight, adjusted to pH 4.5 with acetic acid, thoroughly mixed into an aqueous solution of egg yolk, and allowed to stand for 30 minutes; then 95% was added to the aqueous solution of egg yolk. Alcohol makes the alcohol concentration of the aqueous solution of egg yolk is 50%, centrifuges 3000g, takes 10 minutes to take the precipitate and adds 4-6 times the weight of the precipitate to 95% alcohol, repeats the extraction 2-3 times, collects the supernatant after each extraction and centrifugation, and adds The β-cyclodextrin at a concentration of 1% was shaken at 60 ° C for 1 hour, centrifuged at 3000 g for 10 minutes, and the supernatant was taken, and concentrated under reduced pressure to remove alcohol to obtain a 19.19 g of egg butter, which was produced by egg butter. The rate was 52.98% (19.19÷36.22×100%); the cholesterol content of egg butter was 98.44 mg, accounting for 0.51% of the total weight of egg butter; the lecithin content of egg butter was 7012.81 mg, accounting for 36.5% of the total weight of egg butter.

In the preferred embodiment of producing low cholesterol, high lecithin egg butter as above, the yolk solution of 50% alcohol concentration is centrifuged, and then the clear liquid left by the oil layer is removed, and the residue after 95% alcohol extraction and precipitation is It is an egg yolk protein and can be a by-product of the present invention.

The above embodiments are merely illustrative of the preferred embodiments of the present invention, and are not intended to limit the scope of the present invention, and any one of ordinary skill in the art will be able to carry out the invention without departing from the invention. Changes and modifications in the technical spirit are possible. Accordingly, the scope of the invention is defined by the scope of the invention.

1. . . Oil layer

2. . . Water soluble protein layer

3. . . Lipoprotein layer

Lane1. . . Phospholipid choline (PC)

Lane2. . . Oil layer

Lane3. . . Lipoprotein layer

1 is a photograph showing the state of a test solution of an aqueous solution of egg yolk after centrifugation in a method for removing cholesterol by acid and alcohol treatment, wherein the oil layer is layered after treatment with different alcohol concentrations, wherein FIG. 1A is a 30% alcohol concentration. Figure 1B shows the 50% alcohol concentration, while Figure 1C shows the 70% alcohol concentration.

2 is a photograph of a TLC sheet of an oil layer and a water-soluble protein layer in a layer formed by a 50% alcohol concentration according to a preferred embodiment of the present invention, in which Lane 1 is a standard phospholipid choline (PC); Lane 2 is an oil layer; Lane 3 It is a layer of fatty protein.

Claims (8)

The method for preparing egg butter comprises the steps of: adding egg yolk to water 2-3 times its weight, adjusting the pH to 4.0-6.0, thoroughly mixing into an aqueous solution of egg yolk, and then standing for 30 minutes; adding 95% alcohol to make the alcohol concentration of the aqueous solution of egg yolk 50%, centrifuge to take the precipitate, add 4-6 times the weight of the 95% alcohol, repeat extraction 2-3 times; collect the supernatant after each extraction and centrifugation, add β-ring paste with a concentration of at least 0.5% Fine, and shake at 45-65 ° C for at least 0.5 hours, centrifuge the supernatant and concentrate under reduced pressure to remove alcohol to obtain an egg butter. The method of claim 1, wherein the egg yolk is fresh egg yolk or liquid egg yolk or egg yolk powder. The method of claim 1, wherein the pH of the aqueous solution of the egg yolk is adjusted with acetic acid. The method of claim 1, wherein the centrifugation is performed at 3000 g for 10 minutes. The method of claim 1, wherein the extract is added to the β-cyclodextrin at a concentration of 0.5 to 5%. The method of claim 6, wherein the extract is added to the β-cyclodextrin at a concentration of 1%. The method of claim 1, wherein the β-cyclodextrin is added and shaken at 60 ° C for 1 hour. The method of claim 1, wherein the egg butter has a cholesterol content of 0.5% or less and a lecithin content of 30% or more.