WO2020128114A1 - Method for obtaining soluble egg membrane - Google Patents

Method for obtaining soluble egg membrane Download PDF

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Publication number
WO2020128114A1
WO2020128114A1 PCT/ES2018/070811 ES2018070811W WO2020128114A1 WO 2020128114 A1 WO2020128114 A1 WO 2020128114A1 ES 2018070811 W ES2018070811 W ES 2018070811W WO 2020128114 A1 WO2020128114 A1 WO 2020128114A1
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Prior art keywords
membrane
product
egg membrane
grinding
size
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PCT/ES2018/070811
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Spanish (es)
French (fr)
Inventor
Peio Mª LIZARRAGA SENAR
Original Assignee
Torolis Explotaciones S.L.
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Priority to PCT/ES2018/070811 priority Critical patent/WO2020128114A1/en
Priority to PCT/ES2019/070862 priority patent/WO2020128131A1/en
Publication of WO2020128114A1 publication Critical patent/WO2020128114A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof

Definitions

  • the present intervention is related to a procedure for the production of the internal membrane of the soluble micronized egg shell.
  • This intervention is related to innovations introduced in grinding the internal membrane of the eggshell previously extracted and pasteurized from the obtained product.
  • the invention could be framed in the field of food processing for the extraction of products beneficial to health.
  • the inventors have developed an innovative and unique procedure, which avoids the aforementioned drawbacks and which, in general, comprises the micronization of the internal membrane of the eggshell, which allows increasing the solubility of the product in water only through mechanical treatments.
  • This procedure is implemented in devices with a combined system with air and mechanical effect that becomes an ideal technique for grinding hard and heat-sensitive products, in which the hydrolyzing of the membrane is avoided so that it can be soluble in water and thus be able to keep intact its properties and benefits.
  • the field of application of the product obtained by the method of the invention is very wide, from offering the product in ampoules or other devices to be drunk, to food applications as a base or added in drinks, drinkable yogurts, etc. and in cosmetic and dermatological treatment products.
  • the process of the invention allows to obtain a micronized egg membrane in which the qualities and original composition have not been altered, and therefore the components beneficial to health are maintained.
  • no chemical substance is added for its production, with which a 100% natural product is obtained both in its content, its base and in the manufacturing process.
  • the present invention relates to a process for obtaining a soluble egg membrane comprising a step of reducing the particle size of the starting egg membrane by mechanical means to a size of less than 100pm.
  • the particle size is reduced between 40 and 60 pm.
  • the object of the invention is the development of a technique for obtaining the soluble membrane.
  • the foundation of this technique is based on subjecting the egg membrane to a mechanical grinding procedure in which a mechanical mill is combined with an integrated dynamic air classifier coupled to a cyclone that allows the separation and extraction of the material that has reached Particle size level adequate so that that particle is soluble and composition is not altered.
  • any mill designed to reduce the particle size can be used in the process of the invention, although preferably the mill used is formed by a static part and a dynamic part, that is, by two grinding chambers.
  • the static part is a peripheral grinding track that connects the feed with the dynamic part.
  • the particles start their milling thanks to the impact between a static rib disc (peripheral) and the hammers (blades) that they are located in a lower rotating disk of the compartment (horizontal). These hammers at the same time facilitate the passage to the dynamic grinding zone.
  • the movement of the particles is accelerated thanks to the action of the air that is introduced in parallel to the feeding of the solid, which in this way the impact allows a greater reduction in the particle size.
  • the solid from the static part enters the dynamic compartment, where it meets a horizontal rotating wheel with shoes or shovels. Being horizontal it allows a more uniform and symmetrical work compared to the typical vertical wheels used in other grinding systems.
  • the rotating movement of the wheel at high speed allows the classification of the lightest particles that are found forming a dust cloud in the center of the wheel.
  • the separation of the particles is carried out with a stainless cyclone that is basically made up of a vertical cylinder equipped with a tangential inlet, as an acceleration intermediate and a lower cone of product settling with the desired grain size.
  • the product is optionally pasteurized with the aim of eliminating pathogens such as enterobacteriaceae and reducing mesophilic aerobes by subjecting the product to a heat treatment for a period of time, preferably between 3 and 8 hours, obtaining a product with the hygienic-sanitary conditions apt to be destined for human consumption.
  • the product obtained after grinding is subjected to a heat treatment of between 60 and 70 ° C.
  • a heat treatment of between 60 and 70 ° C.
  • it is a process in which neither a chemical treatment is used, so the composition of the initial product is not altered.
  • the protein content is similar to that of the egg membrane before processing, which is around 90-95% by weight.
  • the amino acid content is not reduced either, so the final product maintains the same amount of collagen, hyaluronic acid and chondroitin sulfate that are the membrane components of greatest interest, since these components have multiple health benefits.
  • Another aspect of the invention relates to a micronized and water soluble egg membrane obtained by the process of the invention and which has a particle size preferably between 40 and 60 pm.
  • Another aspect of the invention relates to the use of this micronized membrane to obtain collagen and other proteins of interest contained therein, or the direct use for food products, nutritional supplements or cosmetic products.
  • a stainless steel separating micronizer mill used for the food industry was used.
  • This grinding system is based on the micronization by impact of the particles on the rotating surfaces, it also has a high rotor speed, which allows reaching the linear speed of up to 120m / s.
  • 5 kg of powdered eggshell membrane with a size between 300-600 pm were deposited in the mill, on which the grinding begins and the product obtained is micronized membrane with a size between 40-60pm. The final size obtained allows the membrane to be soluble in water and thus obtain a product that is of a homogeneous solution after stirring.
  • the amount of final product obtained was 11.8 Kg, so in this procedure a yield of more than 90% was obtained again.
  • a small amount of the obtained product 1 g was dissolved 20 ml of demineralized water and obtained by stirring a stable solution. After analyzing the obtained product, the protein content is over 90%, exactly 91, 14%, of which 34.86% is collagen.
  • the aminogram the same amino acids that the raw egg membrane presents are obtained, so these results confirm that the natural composition of the product is not altered in the process of the invention.
  • a barbed mill with a speed of 14000 rpm was used in this process.
  • 5 kg of powdered eggshell membrane with a size between 300-600 pm were deposited on which the grinding begins and the product obtained is membrane with a size between 150-200 pm.
  • the final size obtained was not as desired as it did not allow the membrane to be solubilized in water and a homogeneous solution was not obtained after stirring.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Peptides Or Proteins (AREA)

Abstract

The present invention relates to a method for obtaining micronised, water-soluble egg membrane and maintaining the protein content present in an egg membrane prior to its processing. Optionally, the product obtained can be thermally treated to eliminate possible pathogens. The end product has the advantage of better solubility, maintaining the content of naturally present proteins, and does not contain traces of chemical products used in other processes such as hydrolysis.

Description

Procedimiento para la obtención de membrana de huevo soluble Procedure for obtaining soluble egg membrane
La presente intervención se relaciona con un procedimiento para la producción de membrana interna de la cáscara de huevo micronizada soluble. La presente intervención se relaciona con innovaciones introducidas en molturados de la membrana interna de la cáscara de huevo previamente extraída y pasteurizado del producto obtenido. The present intervention is related to a procedure for the production of the internal membrane of the soluble micronized egg shell. This intervention is related to innovations introduced in grinding the internal membrane of the eggshell previously extracted and pasteurized from the obtained product.
Por tanto, la invención se podría encuadrar en el campo del procesado de alimentos para la extracción de productos beneficiosos para la salud. Therefore, the invention could be framed in the field of food processing for the extraction of products beneficial to health.
ESTADO DE LA TÉCNICA STATE OF THE ART
Ya se conoce la producción de membrana de cáscara de huevo mediante la extracción por un sistema mecánico, limpieza, secado y molienda del producto (ES2327087), pero existen ciertos problemas debido a que el producto obtenido debido a su compleja composición no es soluble en agua. The production of eggshell membrane by mechanical extraction, cleaning, drying and milling of the product is already known (ES2327087), but there are certain problems because the product obtained due to its complex composition is not soluble in water .
También se conocen diversas técnicas de hidrolización para obtener el producto soluble en agua (ES2181580), pero sufren ciertas desventajas debido a que se debe emplear en todas ellas tratamientos químicos y temperatura que hacen que los rendimientos obtenidos sean bajos y el producto obtenido es de calidad desigual, empeorándose la composición nutricional y los beneficios. Various hydrolyzing techniques are also known to obtain the water-soluble product (ES2181580), but they suffer certain disadvantages due to the fact that chemical and temperature treatments must be used in all of them, which make the yields obtained low and the product obtained is of quality. uneven, worsening nutritional composition and benefits.
Hasta el presente existen procedimientos para la membrana hidrolizada cuyos fundamentos están basados en someter a la membrana de huevo en polvo a una extracción sólido-líquido de la proteína presente en la membrana incubándola en una disolución química aplicando temperatura durante un tiempo determinado, con el objetivo de obtener la mayor cantidad de proteína posible en una solución acuosa. Tras la extracción, se ajusta el pH hasta alcanzar el pH neutro (pH 7,00), se centrifuga y se filtra el extracto neutralizado con membranas con tamaño de corte adecuado para que se queden retenidas en la solución la parte proteica es decir las partículas de alto peso molecular, mientras que las partículas de bajo peso molecular atraviesan la membrana. Until now, there are procedures for the hydrolyzed membrane whose foundations are based on subjecting the powdered egg membrane to a solid-liquid extraction of the protein present in the membrane by incubating it in a chemical solution applying temperature for a certain time, with the objective to get as much protein as possible in an aqueous solution. After extraction, the pH is adjusted until the neutral pH (pH 7.00) is reached, the extract is centrifuged and filtered neutralized with membranes with a suitable cut-off size so that the protein part, that is, the high molecular weight particles, while the low molecular weight particles cross the membrane, are retained in the solution.
Sin embrago, cuando se somete a la membrana a una extracción proteica mediante tratamiento químico y temperatura se obtiene una solución proteica con muy bajo rendimiento (aproximadamente la mitad) y además se empeora la composición nutricional, decreciendo notablemente el contenido proteico. Además, al tener que utilizar durante los procesos algunas disoluciones de productos químicos, la presencia de éstos puede permanecer en el producto final, por lo que puede tener repercusiones para la salud del consumidor. DESCRIPCIÓN DE LA INVENCIÓN However, when the membrane is subjected to a protein extraction by chemical treatment and temperature, a protein solution is obtained with very low yield (approximately half) and also the nutritional composition worsens, notably decreasing the protein content. In addition, when having to use some chemical solutions during the processes, the presence of these can remain in the final product, so it can have repercussions for the consumer's health. DESCRIPTION OF THE INVENTION
Los inventores han desarrollado un procedimiento innovador y único, que evita los inconvenientes antes mencionados y que en líneas generales comprende la micronización de la membrana interna de la cáscara de huevo, lo que permite aumentar la solubilidad del producto en agua sólo mediante tratamientos mecánicos. The inventors have developed an innovative and unique procedure, which avoids the aforementioned drawbacks and which, in general, comprises the micronization of the internal membrane of the eggshell, which allows increasing the solubility of the product in water only through mechanical treatments.
Este procedimiento se implementa en aparatos con un sistema combinado con aire y efecto mecánico que se convierte en una técnica ideal para la molienda de productos duros y sensibles al calor, en el que se evita la hidrolización de la membrana para que pueda ser soluble en agua y poder mantener así intactas sus propiedades y beneficios. This procedure is implemented in devices with a combined system with air and mechanical effect that becomes an ideal technique for grinding hard and heat-sensitive products, in which the hydrolyzing of the membrane is avoided so that it can be soluble in water and thus be able to keep intact its properties and benefits.
El campo de aplicación del producto obtenido por el procedimiento de la invención es muy amplio, desde ofrecer el producto en ampollas u otros dispositivos para ser bebido, hasta aplicaciones en alimentación como base o añadido en bebidas, yogures bebibles, etc. y en productos cosméticos y de tratamiento dermatológico. The field of application of the product obtained by the method of the invention is very wide, from offering the product in ampoules or other devices to be drunk, to food applications as a base or added in drinks, drinkable yogurts, etc. and in cosmetic and dermatological treatment products.
El procedimiento de la invención permite obtener membrana de huevo micronizada en la que no se han alterado las cualidades ni la composición original, y por tanto los componentes beneficiosos para la salud se mantienen. Además, no se añade ninguna sustancia química para su producción, con lo que se obtiene un producto 100% natural tanto en su contenido, como en su base y en el proceso de fabricación. The process of the invention allows to obtain a micronized egg membrane in which the qualities and original composition have not been altered, and therefore the components beneficial to health are maintained. In addition, no chemical substance is added for its production, with which a 100% natural product is obtained both in its content, its base and in the manufacturing process.
Por tanto, en un primer aspecto, la presente invención se refiere a un procedimiento de obtención de membrana de huevo soluble que comprende una etapa de reducción del tamaño de partícula de la membrana de huevo de partida por medios mecánicos a un tamaño inferior a 100pm. Therefore, in a first aspect, the present invention relates to a process for obtaining a soluble egg membrane comprising a step of reducing the particle size of the starting egg membrane by mechanical means to a size of less than 100pm.
En una realización preferida, el tamaño de partícula se reduce entre 40 y 60 pm. In a preferred embodiment, the particle size is reduced between 40 and 60 pm.
El objeto de la invención es el desarrollo de una técnica para la obtención de la membrana soluble. El fundamento de esta técnica está basado en someter la membrana de huevo a un procedimiento mecánico de molturado en el que se combina un molino mecánico con un clasificador dinámico por aire integrado acoplado a un ciclón que permite la separación y extracción del material que haya llegado a nivel de tamaño de partícula adecuado para que esa partícula sea soluble y no se altere la composición. The object of the invention is the development of a technique for obtaining the soluble membrane. The foundation of this technique is based on subjecting the egg membrane to a mechanical grinding procedure in which a mechanical mill is combined with an integrated dynamic air classifier coupled to a cyclone that allows the separation and extraction of the material that has reached Particle size level adequate so that that particle is soluble and composition is not altered.
Cualquier molino diseñado para reducir el tamaño de partícula puede ser empleado en el procedimiento de la invención, aunque preferiblemente el molino empleado está formado por una parte estática y otra dinámica, es decir, por dos cámaras de molienda. La parte estática se trata de una pista de molienda periférica que conecta la alimentación con la parte dinámica, en este compartimento“estático” las partículas inician su molturación gracias al impacto entre un disco estático de nervaduras (periférico) y los martillos (palas) que se encuentran en un disco de rotación inferior del compartimiento (horizontal). Estos martillos facilitan al mismo tiempo el paso a la zona dinámica de molturación. El movimiento de las partículas se acelera gracias a la acción del aire que se introduce en paralelo a la alimentación del sólido, que de esta forma el impacto permite una reducción mayor del tamaño de partícula. Por otro lado, en la parte dinámica el sólido proveniente de la parte estática entra al compartimiento dinámico, donde se encuentra con una rueda horizontal giratoria con zapatas o palas. Al ser horizontal permite un trabajo más uniforme y simétrico comparado con las típicas ruedas verticales usadas en otros sistemas de molienda. El movimiento giratorio de la rueda a alta velocidad permite la clasificación de las partículas más ligeras que se encuentran formando una nube de polvo en el centro de la rueda. Any mill designed to reduce the particle size can be used in the process of the invention, although preferably the mill used is formed by a static part and a dynamic part, that is, by two grinding chambers. The static part is a peripheral grinding track that connects the feed with the dynamic part. In this "static" compartment, the particles start their milling thanks to the impact between a static rib disc (peripheral) and the hammers (blades) that they are located in a lower rotating disk of the compartment (horizontal). These hammers at the same time facilitate the passage to the dynamic grinding zone. The movement of the particles is accelerated thanks to the action of the air that is introduced in parallel to the feeding of the solid, which in this way the impact allows a greater reduction in the particle size. On the other hand, in the dynamic part, the solid from the static part enters the dynamic compartment, where it meets a horizontal rotating wheel with shoes or shovels. Being horizontal it allows a more uniform and symmetrical work compared to the typical vertical wheels used in other grinding systems. The rotating movement of the wheel at high speed allows the classification of the lightest particles that are found forming a dust cloud in the center of the wheel.
Una vez micronizado el producto, la separación de las partículas se realiza con un ciclón inoxidable que esté está compuesto básicamente por un cilindro vertical dotado de una entrada tangencial, como intermedio de aceleración y cono inferior de decantación de producto con la granulometría deseada. Once the product is micronized, the separation of the particles is carried out with a stainless cyclone that is basically made up of a vertical cylinder equipped with a tangential inlet, as an acceleration intermediate and a lower cone of product settling with the desired grain size.
Tras la separación de las partículas, el producto es opcionalmente pasteurizado con el objetivo de la eliminación de agentes patógenos como enterobacterias y reducir los aerobios mesófilos sometiendo el producto a un tratamiento térmico durante un tiempo, preferiblemente de entre 3 y 8 horas, obteniendo un producto con las condiciones higiénico-sanitarias aptas para ser destinado al consumo humano. Preferiblemente, el producto obtenido tras la molienda se somete a un tratamiento térmico de entre 60 y 70 °C. Como antes se ha mencionado, es un proceso en el que no se emplea ni un tratamiento químico, por lo que no se altera la composición del producto inicial. El contenido proteico es similar al de la membrana de huevo antes del procesado, que está entorno al 90-95% en peso. Además, tampoco se reduce el contenido de aminoácidos, por lo que el producto final mantiene la misma cantidad de colágeno, ácido hialurónico y sulfato de condroitina que son los componentes de membrana de mayor interés, ya que dichos componentes tienen múltiples beneficios para la salud. After the separation of the particles, the product is optionally pasteurized with the aim of eliminating pathogens such as enterobacteriaceae and reducing mesophilic aerobes by subjecting the product to a heat treatment for a period of time, preferably between 3 and 8 hours, obtaining a product with the hygienic-sanitary conditions apt to be destined for human consumption. Preferably, the product obtained after grinding is subjected to a heat treatment of between 60 and 70 ° C. As previously mentioned, it is a process in which neither a chemical treatment is used, so the composition of the initial product is not altered. The protein content is similar to that of the egg membrane before processing, which is around 90-95% by weight. In addition, the amino acid content is not reduced either, so the final product maintains the same amount of collagen, hyaluronic acid and chondroitin sulfate that are the membrane components of greatest interest, since these components have multiple health benefits.
Otro aspecto de la invención se refiere a una membrana de huevo micronizada y soluble en agua obtenida mediante el procedimiento de la invención y que presenta un tamaño de partícula preferiblemente entre 40 y 60 pm. Another aspect of the invention relates to a micronized and water soluble egg membrane obtained by the process of the invention and which has a particle size preferably between 40 and 60 pm.
Otro aspecto de la invención se refiere al uso de esta membrana micronizada para obtener colágeno y otras proteínas de interés contenidas en el mismo, o el uso directo para productos alimentarios, complementos nutricionales o productos cosméticos. Another aspect of the invention relates to the use of this micronized membrane to obtain collagen and other proteins of interest contained therein, or the direct use for food products, nutritional supplements or cosmetic products.
A lo largo de la descripción y las reivindicaciones la palabra "comprende" y sus variantes no pretenden excluir otras características técnicas, aditivos, componentes o pasos. Para los expertos en la materia, otros objetos, ventajas y características de la invención se desprenderán en parte de la descripción y en parte de la práctica de la invención. Los siguientes ejemplos se proporcionan a modo de ilustración, y no se pretende que sean limitativos de la presente invención. Throughout the description and claims, the word "comprises" and its variants are not intended to exclude other technical characteristics, additives, components or steps. For those skilled in the art, other objects, advantages and characteristics of the invention will emerge in part from the description and in part from the practice of the invention. The following examples are provided by way of illustration, and are not intended to be limiting of the present invention.
EJEMPLOS EXAMPLES
A continuación, se ilustrará la invención mediante unos ensayos realizados por los inventores, que pone de manifiesto la efectividad del procedimiento descrito. Ejemplo I Next, the invention will be illustrated by means of tests carried out by the inventors, which shows the effectiveness of the described procedure. Example I
Para este primer ejemplo se utilizó un molino micronizador separador en acero inoxidable usado para la industria de alimentación. Este sistema de molienda se basa en la micronización por impacto de las partículas sobre las superficies giratorias, además dispone de gran velocidad de rotor, que permite alcanzar la velocidad lineal de hasta 120m/s. En el molino se depositaron 5 Kg de membrana de cáscara de huevo en polvo con un tamaño entre 300-600 prm sobre el que se inicia la molienda y el producto obtenido es membrana micronizada con un tamaño entre 40-60pm. El tamaño final obtenido permite que la membrana sea soluble en agua y obtener así un producto que es de solución homogénea tras la agitación. For this first example, a stainless steel separating micronizer mill used for the food industry was used. This grinding system is based on the micronization by impact of the particles on the rotating surfaces, it also has a high rotor speed, which allows reaching the linear speed of up to 120m / s. 5 kg of powdered eggshell membrane with a size between 300-600 pm were deposited in the mill, on which the grinding begins and the product obtained is micronized membrane with a size between 40-60pm. The final size obtained allows the membrane to be soluble in water and thus obtain a product that is of a homogeneous solution after stirring.
Tras la molienda se pasteuriza durante de 6 horas aplicando temperatura de 65-69QC. After grinding, it is pasteurized for 6 hours, applying a temperature of 65-69 Q C.
En este proceso se obtuvieron 4,7 Kg, con lo que el rendimiento fue superior al 90%. In this process 4.7 kg were obtained, with which the yield was greater than 90%.
Una pequeña cantidad del producto obtenido (1 gr) se disolvió mediante agitación en 20 mi de agua desmineralizada y se obtuvo una solución estable. Tras analizar esta muestra del producto obtenido, es destacable que el contenido de proteínas (analizado mediante el método Kjeldahl) es superior a 90% (exactamente 90,18%), de entre las cuales un 34,08% es colágeno (determinado por cuantificación de hidroxiprolina mediante HPLC). Respecto al aminograma (cromatrograma de aminoácidos primarios y secundarios determinados por HPLC), se obtienen los mismos aminoácidos que están presentes en la membrana sin procesar en proporciones muy similares, tal y como se muestra en la tabla 1 , por lo que estos resultados confirman que en el procedimiento de la invención no se altera la composición del producto, ya que son los valores que se obtienen al analizar la membrana de la cáscara de huevo.
Figure imgf000008_0001
A small amount of the obtained product (1 gr) was dissolved by stirring in 20 ml of demineralized water and a stable solution was obtained. After analyzing this sample of the product obtained, it is noteworthy that the protein content (analyzed using the Kjeldahl method) is greater than 90% (exactly 90.18%), of which 34.08% is collagen (determined by quantification hydroxyproline by HPLC). Regarding the aminogram (chromatogram of primary and secondary amino acids determined by HPLC), the same amino acids that are present in the raw membrane are obtained in very similar proportions, as shown in Table 1, so these results confirm that In the procedure of the invention the composition of the product is not altered, since they are the values obtained when analyzing the membrane of the eggshell.
Figure imgf000008_0001
Tabla 1 : aminograma. Table 1: aminogram.
Respecto al otro procedimiento que habitualmente se emplea para procesar la membrana de cáscara de huevo, al aplicar hidrólisis a la membrana y con ello emplear disoluciones de ciertos productos químicos, se obtienen contenidos finales de proteína inferiores al 80%, lo que indica que el contenido final de colágeno y aminoácidos es inferior a los que presenta la membrana de la cáscara de huevo sin procesar, tal y como muestra la tabla 2.
Figure imgf000009_0001
Regarding the other procedure that is usually used to process the eggshell membrane, by applying hydrolysis to the membrane and thus using solutions of certain chemical products, final protein contents of less than 80% are obtained, indicating that the content The final collagen and amino acid content is lower than that of the raw egg shell membrane, as shown in Table 2.
Figure imgf000009_0001
Tabla 2. Comparativa de los resultados de Proteína y Colágeno Table 2. Comparison of Protein and Collagen Results.
Por tanto, tras la hidrolización de la membrana se obtiene un producto de peor calidad y que no es 100% natural ya que puede contener trazas de los químicos empleados durante el proceso. Therefore, after hydrolyzing the membrane, a poorer quality product is obtained, which is not 100% natural since it may contain traces of the chemicals used during the process.
Ejemplo II Example II
En este proceso se utilizó un molino micronizador separador en acero inoxidable usado para la industria de alimentación. Este sistema de molienda se basa en la micronización por impacto de las partículas sobre las superficies giratorias, además dispone de gran velocidad de rotor, que permite alcanzar la velocidad lineal de hasta 120m/s. En el molino se depositaron 15 Kg de membrana de cáscara de huevo en polvo con un tamaño entre 300-600 prm sobre el que se inicia la molienda y el producto obtenido es membrana micronizada con un tamaño entre 40-60pm. El tamaño final obtenido permite que la membrana sea soluble en agua y obtener un producto que es de solución homogénea tras la agitación. In this process, a stainless steel separating micronizer mill used for the food industry was used. This grinding system is based on the micronization by impact of the particles on the rotating surfaces, it also has a high rotor speed, which allows reaching the linear speed of up to 120m / s. 15 Kg of powdered eggshell membrane with a size between 300-600 pm were deposited in the mill, on which the grinding begins and the product obtained is micronized membrane with a size between 40-60pm. The final size obtained allows the membrane to be soluble in water and to obtain a product that is of a homogeneous solution after stirring.
Tras la molienda se pasteuriza durante de 6 horas aplicando temperatura de 65-69QC. After grinding, it is pasteurized for 6 hours, applying a temperature of 65-69 Q C.
La cantidad de producto final obtenida fue de 11 ,8 Kg, por lo que en este procedimiento se volvió a obtener un rendimiento superior al 90%. Una pequeña cantidad del producto obtenido 1 gr se disolvió 20 mi de agua desmineralizada y se obtuvo al agitar una solución estable. Tras analizar el producto obtenido, el contenido en proteínas es superior a 90%, exactamente 91 ,14%, de las cuales 34,86% es colágeno. Respecto al aminograma se obtienen los mismos aminoácidos que presenta la membrana de huevo sin procesar, por lo que estos resultados vuelven confirmar que en el procedimiento de la invención no se altera la composición natural del producto. The amount of final product obtained was 11.8 Kg, so in this procedure a yield of more than 90% was obtained again. A small amount of the obtained product 1 g was dissolved 20 ml of demineralized water and obtained by stirring a stable solution. After analyzing the obtained product, the protein content is over 90%, exactly 91, 14%, of which 34.86% is collagen. Regarding the aminogram, the same amino acids that the raw egg membrane presents are obtained, so these results confirm that the natural composition of the product is not altered in the process of the invention.
Ejemplo III Example III
En este proceso se utilizó un molino de púas con velocidad a 14000 rpm. En el molino se depositaron 5 kg de membrana de cáscara de huevo en polvo con un tamaño entre 300-600 prm sobre el que se inicia la molienda y el producto obtenido es membrana con un tamaño entre 150-200 pm. El tamaño final obtenido no fue el deseado ya que no permitió solubilizar la membrana en agua y tampoco se consiguió una solución homogénea tras la agitación. A barbed mill with a speed of 14000 rpm was used in this process. In the mill 5 kg of powdered eggshell membrane with a size between 300-600 pm were deposited on which the grinding begins and the product obtained is membrane with a size between 150-200 pm. The final size obtained was not as desired as it did not allow the membrane to be solubilized in water and a homogeneous solution was not obtained after stirring.

Claims

REIVINDICACIONES
1.- Un procedimiento de obtención de membrana de huevo micronizada soluble que comprende una etapa de reducción del tamaño de partícula de la membrana de huevo de partida por medios mecánicos a un tamaño inferior a 100pm. 1.- A process for obtaining soluble micronized egg membrane comprising a step of reducing the particle size of the starting egg membrane by mechanical means to a size of less than 100pm.
2.- El procedimiento según la reivindicación 1 , donde el tamaño de partícula se reduce entre 40 y 60 prm 2. The method according to claim 1, wherein the particle size is reduced between 40 and 60 prm
3.- El procedimiento según cualquiera de las reivindicaciones 1 ó 2, que además comprende un tratamiento térmico posterior a la etapa de reducción para la eliminación de patógenos. 4 Membrana de huevo micronizada obtenida por el procedimiento según cualquiera de las reivindicaciones anteriores. 3. The method according to any of claims 1 or 2, which further comprises a heat treatment subsequent to the reduction step for the elimination of pathogens. 4 Micronized egg membrane obtained by the method according to any of the preceding claims.
PCT/ES2018/070811 2018-12-18 2018-12-18 Method for obtaining soluble egg membrane WO2020128114A1 (en)

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Citations (4)

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Publication number Priority date Publication date Assignee Title
US20070178170A1 (en) * 2004-03-10 2007-08-02 New Life Resources, Llc Anti-inflammatory activity of eggshell membrane and processed eggshell membrane preparations
ES2327087A1 (en) * 2007-06-28 2009-10-23 Bdn Ingenieria De Alimentacion, S.L. Method to separate the internal membrane of the egg shell. (Machine-translation by Google Translate, not legally binding)
WO2015058790A1 (en) * 2013-10-22 2015-04-30 Agroplas As Method of processing eggshell residues
WO2016066718A1 (en) * 2014-10-28 2016-05-06 Biovotec As Micronized eggshell membrane particles and the use thereof to promote the healing of wounds

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Publication number Priority date Publication date Assignee Title
JP6122667B2 (en) * 2012-03-14 2017-04-26 長谷部　由紀夫 Eggshell membrane-containing fine powder, tablet, method for producing eggshell membrane-containing fine powder, and method for producing tablet
US9370778B2 (en) * 2013-05-21 2016-06-21 K & S Investments, L.P. Eggshell membrane separation process
JP6056064B2 (en) * 2013-11-29 2017-01-11 国立大学法人 東京大学 Insulin resistance improving agent containing eggshell membrane component and composition using the same
CN105685845B (en) * 2016-01-22 2019-04-23 黑龙江中农兴和生物科技股份有限公司 A kind of membranes of fowl eggshells separator

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070178170A1 (en) * 2004-03-10 2007-08-02 New Life Resources, Llc Anti-inflammatory activity of eggshell membrane and processed eggshell membrane preparations
ES2327087A1 (en) * 2007-06-28 2009-10-23 Bdn Ingenieria De Alimentacion, S.L. Method to separate the internal membrane of the egg shell. (Machine-translation by Google Translate, not legally binding)
WO2015058790A1 (en) * 2013-10-22 2015-04-30 Agroplas As Method of processing eggshell residues
WO2016066718A1 (en) * 2014-10-28 2016-05-06 Biovotec As Micronized eggshell membrane particles and the use thereof to promote the healing of wounds

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