HRP921066A2 - Process for the removal of cholesterol from the yolk - Google Patents
Process for the removal of cholesterol from the yolk Download PDFInfo
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- HRP921066A2 HRP921066A2 HR921066A HRP921066A HRP921066A2 HR P921066 A2 HRP921066 A2 HR P921066A2 HR 921066 A HR921066 A HR 921066A HR P921066 A HRP921066 A HR P921066A HR P921066 A2 HRP921066 A2 HR P921066A2
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- egg yolk
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- ammonium carbonate
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- 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 title claims abstract description 88
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 64
- 235000012000 cholesterol Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 39
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 63
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 63
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 63
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 46
- 235000012501 ammonium carbonate Nutrition 0.000 claims abstract description 32
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000001099 ammonium carbonate Substances 0.000 claims abstract description 29
- 239000000203 mixture Substances 0.000 claims abstract description 28
- 239000011780 sodium chloride Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000002250 absorbent Substances 0.000 claims abstract description 12
- 230000002745 absorbent Effects 0.000 claims abstract description 12
- 239000008139 complexing agent Substances 0.000 claims abstract description 11
- 239000007787 solid Substances 0.000 claims abstract description 9
- 239000007864 aqueous solution Substances 0.000 claims abstract description 6
- 229920000858 Cyclodextrin Polymers 0.000 claims description 11
- 239000001116 FEMA 4028 Substances 0.000 claims description 11
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 11
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 11
- 229960004853 betadex Drugs 0.000 claims description 11
- 238000000909 electrodialysis Methods 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- -1 NaCl Chemical compound 0.000 claims 1
- 239000000243 solution Substances 0.000 description 7
- 238000005119 centrifugation Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000008187 granular material Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000010668 complexation reaction Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 150000001840 cholesterol esters Chemical class 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- 238000009489 vacuum treatment Methods 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- JYYOBHFYCIDXHH-UHFFFAOYSA-N carbonic acid;hydrate Chemical compound O.OC(O)=O JYYOBHFYCIDXHH-UHFFFAOYSA-N 0.000 description 1
- 150000001841 cholesterols Chemical class 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001575 pathological effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000007738 vacuum evaporation Methods 0.000 description 1
Classifications
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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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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
Landscapes
- 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)
- Steroid Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Wire Bonding (AREA)
- Communication Cables (AREA)
- Medicines Containing Antibodies Or Antigens For Use As Internal Diagnostic Agents (AREA)
- Extraction Or Liquid Replacement (AREA)
- Food-Manufacturing Devices (AREA)
- Table Devices Or Equipment (AREA)
- Fats And Perfumes (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Description
Izum se odnosi na višestupanjski postupak za odstranjivanje holesterina iz žumanjka jajeta. The invention relates to a multi-step process for removing cholesterol from egg yolk.
Holesterin i holesterinester, u daljnjem tekstu oba označena kao holesterin, su lipofilne tvari koje se nalaze u brojnim namirnicama životinjskog podrijetla, kao npr. u žumanjku jajeta, mesu, životinjskim masnoćama itd. Cholesterol and cholesterol ester, hereinafter both referred to as cholesterol, are lipophilic substances found in numerous foods of animal origin, such as egg yolk, meat, animal fats, etc.
Povišene vrijednosti holesterina u krvnom serumu čovjeka predstavljaju kao što je poznato povećan rizični faktor za arteriosklerozu odnosno koronarno srčano oboljenje. Elevated levels of cholesterol in human blood serum represent, as is known, an increased risk factor for arteriosclerosis or coronary heart disease.
Smanjenjem dovoda holesterina moguće je u brojnim patološkim primjerima ponovo doseći normalne vrijednosti holesterina u krvnom serumu čovjeka. Iz tog razloga su stremljenja prehrambene industrije usmjerena na to da se postigne značajno smanjenje holesterina u namirnicama životinjskog podrijetla bogatim masnoćama. By reducing the supply of cholesterol, it is possible in numerous pathological cases to reach normal cholesterol values in human blood serum again. For this reason, the efforts of the food industry are aimed at achieving a significant reduction of cholesterol in foods of animal origin rich in fats.
Bitan problem pri tome je sačuvati osjetilne i prehrambeno fiziološke osobine namirnica. An important problem is to preserve the sensory and nutritional physiological properties of foods.
U skladu sa stanjem tehnike je do sada postalo poznato niz postupaka za izolaciju holesterina premda te metode zbog kemijskih promjena sastojaka izlaznog materijala (poput proteina, triglicerida itd) nisu primjerene za smanjivanje sadržaja holesterina u namirnicama. In accordance with the state of the art, a number of procedures for isolating cholesterol have become known, although these methods are not suitable for reducing the cholesterol content in foods due to chemical changes in the ingredients of the output material (such as proteins, triglycerides, etc.).
Srazmjerno prihvatljiv postupak koji je postao poznat u najnovije vrijeme, upotrebljava za odstranjivanje holesterina visokotlačnu ekstrakciju sa CO2 (prim. V. Krukonis, Supercritical Fluid Processing, International Symposium on Supercritical Fluids, Nice, 1988). A relatively acceptable procedure that has become known recently uses high-pressure extraction with CO2 to remove cholesterol (cf. V. Krukonis, Supercritical Fluid Processing, International Symposium on Supercritical Fluids, Nice, 1988).
Taj postupak se odlikuje fiziološkom neporečnosti ekstrakcijskog sredstva (CO2) premda je postupak pri visokom tlaku tehnički vrlo zahtjevan. Pored toga se tim postupkom pri blagim uvjetima ne da selektivno odstraniti holesterin jer se pored njega ekstrahiraju i trigliceridi. Poboljšanje selektivnosti povećanjem temperature je u načelu sigurno moguće premda se to negativno odražava na vezivanje holesterina sa CO2 i na kakvoću dobivenog produkta. This procedure is characterized by the physiological integrity of the extraction agent (CO2), although the procedure at high pressure is technically very demanding. In addition, cholesterol cannot be selectively removed with this procedure under mild conditions, because triglycerides are also extracted in addition to it. Improving the selectivity by increasing the temperature is certainly possible in principle, although this has a negative impact on the binding of cholesterol with CO2 and on the quality of the obtained product.
Najnoviji poznati postupak za odstranjivanje derivata holesterina predstavlja kompleksiranje tih tvari pomoću β-ciklodekstrina. The latest known procedure for removing cholesterol derivatives is the complexation of these substances using β-cyclodextrin.
Tako npr. u smislu EP-A 326 469 žumanjak jajeta u prahu, nakon njegovog homogeniziranja s vodom, miješaju 5 sati sa β-ciklodekstrinom pri 40°C i dobiveni kompleks odvaja centrifugiranjem. Na taj način može se smanjiti sadržaj holesterina premda svega maksimalno na 74% izlaznih vrijednosti. Thus, for example, in terms of EP-A 326 469, egg yolk powder, after its homogenization with water, is mixed for 5 hours with β-cyclodextrin at 40°C and the resulting complex is separated by centrifugation. In this way, the cholesterol content can be reduced, albeit to a maximum of 74% of the output values.
U smislu postupka još neobjavljene njemačke patentne prijave P 39 28 258.9 dodaju β-ciklodekstrin isključivo plazmi žumanjka jajeta dobivenog iz žumanjka jajeta pomoću sredstva za razbijanje emulzije (vode) nakon odcentrifugiranja LDL-granulatne frakcije, zatim tako dooivenu plazmu žumanjka jajeta nakon odvajanja A-ciklodekstrina ponovno spoje s LDL-granulatnom frakcijom. In terms of the procedure, the as yet unpublished German patent applications P 39 28 258.9 add β-cyclodextrin exclusively to egg yolk plasma obtained from egg yolk by means of an emulsion breaking agent (water) after centrifugation of the LDL-granule fraction, then to the resulting egg yolk plasma after separation of A-cyclodextrin reunite with the LDL-granule fraction.
Odvajanje plazme žumanjka jajeta od LDL-granulatne frakcije i kompleksa β-ciklodekstrina s holesterinom u nekim slučajevima uzrokuje probleme. Separation of egg yolk plasma from the LDL-granule fraction and the complex of β-cyclodextrin with cholesterol causes problems in some cases.
Izum je zato zasnovan na težnji uspostavljanja postupka zs odstranjivanje holesterina iz žumanjka jajeta koji ne bi imao navedenih manjkavosti stanja tehnike i omogućavao bi s neznatnim tehničkim troškovima i pri prihvatljivim uvjetima dalekosežno selektivno smanjenje tih tvari. The invention is therefore based on the aspiration of establishing a procedure for the removal of cholesterol from the egg yolk that would not have the aforementioned shortcomings of the state of the art and would enable, with insignificant technical costs and under acceptable conditions, a far-reaching selective reduction of these substances.
To smo u smislu izuma riješili postupkom koji je naznačen time da In terms of the invention, we solved this with a procedure indicated by the fact that
1. dodatkom vodene otopine amonijevog karbonata ili NaCl pripremimo razrijeđenu smjesu žumanjka jajeta; 1. prepare a diluted egg yolk mixture by adding an aqueous solution of ammonium carbonate or NaCl;
2. razrijeđenu smjesu žumanjka jajeta pomiješamo s krutim apsorbensom ili kompleksirajućim sredstvom dok se holesterin ne apsorbira odnosno kompleksira, te zatim 2. mix the diluted egg yolk mixture with a solid absorbent or complexing agent until the cholesterol is absorbed or complexed, and then
3. s holesterinom obloženi kruti epsorbens ili holesterinski kompleks odvojimo od smjese žumanjka jajeta i 3. separate the cholesterol-coated solid absorbent or cholesterol complex from the egg yolk mixture and
4. zatim ponovno odstranimo emonijev karbonat odnosno NaCl i u danom primjeru vodu. 4. then remove the ammonium carbonate or NaCl again and, in the given example, the water.
Iznenađujuće se pokazalo da u smislu izuma dobijemo produkte žumanjke jajeta s niskim sadržajem ukupnog holesterina i s dobrim osjetilnim svojstvima. Surprisingly, it turned out that according to the invention we obtain egg yolk products with a low content of total cholesterol and with good sensory properties.
U okviru izuma pojmom "holesterin" označavamo holesterin kao i holesterin ester. Pri postupku u smislu izuma pripremimo u prvom stupnju s dodatkom vodene otopine amonijevog karbonata ili NaCl, razrijeđenu smjesu žumanjka jajeta pri čemu dodatkom amonijevog karbonata ili NaCl spriječimo razbijanje emulzije i tvorbe LDL-granulatne frakcije. In the context of the invention, the term "cholesterol" means cholesterol as well as cholesterol ester. In the process according to the invention, we prepare in the first step with the addition of an aqueous solution of ammonium carbonate or NaCl, a diluted mixture of egg yolk, whereby the addition of ammonium carbonate or NaCl prevents the breaking of the emulsion and the formation of the LDL-granulate fraction.
Količina otopine amonijevog karbonata može se varirati u širokim granicama. Pri tome se posebno prikladnim pokazalo da izaberemo dodatak amonijevog karbonata tako da bude u koncentraciji 0.5 do 2.5 mas % u odnosu na ukupnu masu razrijeđene smjese žumanjka jajeta. Otopinu amonijevog karbonata možemo pripremiti prije dodatka u žumanjak jajeta ili in situ odvojenim dodavanjem vode i amonijevog karbonata. The amount of ammonium carbonate solution can be varied within wide limits. In doing so, it turned out to be particularly appropriate to choose the addition of ammonium carbonate so that it is in a concentration of 0.5 to 2.5 mass % in relation to the total mass of the diluted egg yolk mixture. The ammonium carbonate solution can be prepared before adding it to the egg yolk or in situ by adding water and ammonium carbonate separately.
S obzirom na izlaznu masu žumanjka jajeta, povoljno je dodati amonijev karbonat u količini 0.3 do 20 mas %, posebno povoljno 1 do 5 mas 3 %. Considering the output mass of the egg yolk, it is advantageous to add ammonium carbonate in the amount of 0.3 to 20 wt %, especially advantageously 1 to 5 wt 3 %.
Amonijev karbonat u smislu izuma podrazumijeva NH4HCO3 i (NH4)2CO3. Ammonium carbonate in the sense of the invention means NH4HCO3 and (NH4)2CO3.
Ako u stupnju 1 postupka u smislu izuma dodamo otopinu NaCl, vrijedi u načelu sve isto što je ranije navedeno za otopinu amonijevog karbonata. Otopinom NaCl dovodimo toliko NaCl da dobijemo koncentraciju NaCl 2 do 10 mas % s obzirom na ukupnu masu razrijeđene smjese žumanjka jajeta. Posebno povoljna je koncentracija NaCl 4 do 6 mas %. If in stage 1 of the procedure in terms of the invention we add the NaCl solution, the same applies in principle as was stated earlier for the ammonium carbonate solution. With the NaCl solution, add enough NaCl to obtain a NaCl concentration of 2 to 10 mass % with respect to the total mass of the diluted egg yolk mixture. A concentration of NaCl of 4 to 6 mass % is particularly favorable.
Dodatak vode u okviru razrijedenja žumanjka jajeta vodom pomoću otopine treba povoljno iznositi 10 do 200 mas %, naročito povoljno 50 do 100 mas %, u odnosu na izlaznu masu žumanjka jajeta. The addition of water in the context of diluting the egg yolk with water using the solution should preferably amount to 10 to 200 mass %, especially preferably 50 to 100 mass %, in relation to the output mass of the egg yolk.
U drugom stupnju postupka zatim počinje odstranjivanje holesterina iz smjese žumanjka jajeta pomoću adsorpcije na prikladnoj krutoj tvari ili pomoću kompleksirsnja s prikladnim kompleksirajućim sredstvom. In the second stage of the process, the removal of cholesterol from the egg yolk mixture by means of adsorption on a suitable solid substance or by means of complexation with a suitable complexing agent then begins.
Kao adsorpcijska sredstva mogu se upotrijebiti, uobičajene nepolarne tvori kao npr. aktivni ugljen, silikagel za reverznu fazu i drugo. Common non-polar forms such as activated carbon, reverse phase silica gel and others can be used as adsorbents.
Kao posebno prikladna se pokazala upotreba kompleksirajućeg sredstva kao npr. β-ciklodekstrina koji omogućava posebno selektivno odvajanje holesterina. The use of a complexing agent such as β-cyclodextrin, which enables a particularly selective separation of cholesterol, has proven to be particularly suitable.
Količina adsorpcijskog sredstva odnosno kompleksirajućeg sredstva može se varirati u širokim rasponima, iako je povoljno upotrijebiti 3 do 40 mas % apsorbensa odnosno kompleksirajućeg sredstva s obzirom na suhu masu žumanjka jajeta. The amount of adsorbing agent or complexing agent can vary in wide ranges, although it is advantageous to use 3 to 40% by mass of absorbent or complexing agent with regard to the dry weight of the egg yolk.
Pri tom oblaganju apsorbensa odnosno pri kompleksiranju koje se može provesti po poznatim metodama, kao npr. običnim miješanjem ili miješanjem pomoću miješalice, ovisno o prirodi i količini upotrebijenog apsorbensa odnosno kompleksirajućeg sredstva, odstranimo 80 do 95% holestina dok preostali sastojci žumanjka jajeta pretežno ostaju u tekućoj fazi. During this absorbent coating, i.e. during complexation, which can be carried out using known methods, such as simple mixing or mixing with a mixer, depending on the nature and amount of absorbent or complexing agent used, 80 to 95% of cholestin is removed, while the remaining ingredients of the egg yolk mostly remain in current phase.
Stupanj 2 se može provesti pri sobnoj temperaturi, no povoljnije je raditi pri sniženoj temperaturi, na 0 do 10°C. Stage 2 can be carried out at room temperature, but it is more favorable to work at a reduced temperature, at 0 to 10°C.
U trećem stupnju postupka u smislu izuma odvojimo holisterinom obloženi apsorbens odnosno holisterinski kompleks od tekuće smjese žumanjka jajeta pri čemu se mogu upotrijebiti u tehnici uobičajeni postupci i metode za odvajanje krutih tvari od tekućih. Zbog brzog i potpunog odvajanje dajemo u smislu izuma prednost centrifugiranju. Isto tako su primjereni i ostali postupci odvajanja poput npr. filtracija. In the third stage of the process in terms of the invention, we separate the holisterine-coated absorbent or the holisterine complex from the liquid egg yolk mixture, where the usual procedures and methods for separating solids from liquids can be used. Due to the quick and complete separation, we prefer centrifugation in terms of the invention. Other separation procedures, such as filtration, are also suitable.
Nakon rekuperiranja se apsorbens, odnosno kompleksirajuće sredstvo, može ponovno upotrijebiti. After recovery, the absorbent, or complexing agent, can be used again.
Smjesa žumanjka jajeta iz koje smo u stupnju 3 odstranili holestin može se dalje direktno preraditi u produkte žumanjka jajeta. Iz razloga senzoričke kakvoće preporučljivo je da amonijev karbonat ili NaCl ponovno odstranimo. U četvrtom stupnju postupka zato NaCl i/ili amonijev karbonat i u danom primjeru vodu, ponovno odstranimo iz smjese žumanjka jajeta. U slučaju amonijevog karbonata odstranjivanje se može lako provesti zagrijavanjem na temperaturu 40 do 90°C, povoljno 55 do 70°C. The egg yolk mixture from which we removed the cholestin in step 3 can be further directly processed into egg yolk products. For reasons of sensory quality, it is recommended to remove the ammonium carbonate or NaCl again. In the fourth stage of the procedure, we remove NaCl and/or ammonium carbonate and, in the given example, water again from the egg yolk mixture. In the case of ammonium carbonate, removal can be easily carried out by heating to a temperature of 40 to 90°C, preferably 55 to 70°C.
NaCl povoljno odstranimo ultrafiltracijom i/ili elektrodializom. Po želji se može također istovremeno ili odvojeno, u cijelosti ili djelomično odstraniti voda, npr. običnim raspšivanjem ili sušenjem ili vakuumskim uparivanjem. Na taj način dobijemo ovisno o stupnju sušenja, tekući žumanjak jajeta ili žumanjak jajeta u prahu s oko 80 do 95%-tnim smanjenjem sadržaja ukupnog holesterina. Na osnovi tog dobrog smanjenja sadržaja holesterina i povezano s daljnjim prednostima su manja tehnička zahtjevnost i dobra senzorička kakvoća dobivenih produkta žumanjke jajeta, je postupak u smislu izuma posebno prikladan za tehničku izvedbu. NaCl is conveniently removed by ultrafiltration and/or electrodialysis. If desired, the water can also be removed simultaneously or separately, in whole or in part, for example by ordinary spraying or drying or vacuum evaporation. In this way, depending on the degree of drying, we get liquid egg yolk or powdered egg yolk with about an 80 to 95% reduction in total cholesterol content. On the basis of this good reduction in cholesterol content and associated with further advantages of lower technical requirements and good sensory quality of the resulting egg yolk products, the process according to the invention is particularly suitable for technical implementation.
Idući primjeri će detaljnije objasniti izum i ne smiju se smatrati ograničavajući ni u kojem pogledu. The following examples will explain the invention in more detail and should not be considered limiting in any respect.
Primjer 1 Example 1
2 kg žumanjka jajeta s ukupnim sadržajem holesterina 1.2% smo razrijedili s 2 kg destilirane vode. Zatim smo dodali 50 g amonijevog karbonata (NH4)2CO3. We diluted 2 kg of egg yolk with a total cholesterol content of 1.2% with 2 kg of distilled water. Then we added 50 g of ammonium carbonate (NH4)2CO3.
Razrijeđenoj smjesi žumanjka jajeta smo zatim dodali 280 g β-ciklodekstrina i miješali 30 minuta kod 10°C. Zatim smo odvojili obloženi β -ciklodekstrin pomoću centrifugiranja od smjese žumanjka jajeta. We then added 280 g of β-cyclodextrin to the diluted egg yolk mixture and stirred for 30 minutes at 10°C. We then separated the coated β-cyclodextrin from the egg yolk mixture by centrifugation.
Razrijeđenu smjesu žumanjka jajeta smo zatim podvrgli kratkotrajnoj vakuum obradi pri 50°C pri čemu smo odstranili amonijev karbonat i dodanu vodu. Kao produkt smo dobili žumanjak jajeta sa sadržajem ukupnog holesterina 0,18% što iznosi 85%-tno smanjenje u usporedbi sa neobrađenim žumanjkom jajeta. The diluted egg yolk mixture was then subjected to a short-term vacuum treatment at 50°C, during which the ammonium carbonate and added water were removed. As a product, we obtained an egg yolk with a total cholesterol content of 0.18%, which is an 85% reduction compared to untreated egg yolk.
Primjer 2 Example 2
2 kg žumanjka jajeta s ukupnim sadržajem holesterina 1.2% smo razrijedili s 1 kg destilirane vode i dodali 75 g amonijevog karbonata (NH4)2CO3. We diluted 2 kg of egg yolk with a total cholesterol content of 1.2% with 1 kg of distilled water and added 75 g of ammonium carbonate (NH4)2CO3.
Dobivenoj smjesi žumanjka jajeta smo zatim dodali 280 g β-ciklodekstrina, miješali 60 minuta kod 15°C i zatim centrifugirali. We then added 280 g of β-cyclodextrin to the obtained egg yolk mixture, mixed for 60 minutes at 15°C and then centrifuged.
Razrijeđenu smjesu žumanjka jajeta smo zatim podvrgli krtkotrajnoj vakuum obradi pri 50°C pri čemu smo odstranili amonijev karbonat i dodanu vodu. Na taj način smo dobili razrijeđenu smjesu žumanjka jajeta i amonijevog karbonata s ukupnim sadržajem holesterina 0.14%. Iz toga smo sušenjem raspršivanjem pri 75°C odstranili amonijev karbonat i vodu i preradili u žumanjak jajeta u prahu s ukupnim sadržajem holesterina 0.4% što iznosi 83%-tno smanjenje holesterina u usporedbi s neobrađenim žumanjkom jajeta u prahu. The diluted egg yolk mixture was then subjected to short-term vacuum treatment at 50°C, during which the ammonium carbonate and added water were removed. In this way, we obtained a diluted mixture of egg yolk and ammonium carbonate with a total cholesterol content of 0.14%. From this, we removed ammonium carbonate and water by spray drying at 75°C and processed it into egg yolk powder with a total cholesterol content of 0.4%, which is an 83% reduction in cholesterol compared to untreated egg yolk powder.
Primjer 3 Example 3
2 kg žumanjka jajeta sa sadržajem holesterina 1.2% smo obradili tako da smo žumanjak jajeta pomiješali s 2 kg vodene 10%-tne otopine NaCl. We processed 2 kg of egg yolk with a cholesterol content of 1.2% by mixing the egg yolk with 2 kg of aqueous 10% NaCl solution.
Zatim smo smjesi žumanjak jajeta-sol dodali 280 g β-ciklodekstrina i miješali 30 minuta kod 5°C. Zatim smo obloženi β-cikolodekstrin odvojili pomoću centrifugiranja od faze žumanjka jajeta. Then we added 280 g of β-cyclodextrin to the egg yolk-salt mixture and stirred for 30 minutes at 5°C. We then separated the coated β-cyclodextrin from the egg yolk phase by centrifugation.
Razrijeđenu fazu žumanjka jajeta smo zatim podvrgli Cross-Flow-ultrafiltraciji kod čega smo sadržaj vlage namjestili na prvotnu vrijednost i sadržaj NaCl smanjili približno na polovicu. We then subjected the diluted egg yolk phase to Cross-Flow-ultrafiltration, during which we adjusted the moisture content to the original value and reduced the NaCl content to approximately half.
Zatim smo u stupnju elektrodijalize smanjili sadržaj NaCl na vrijednost oko 0.3%. Then, in the electrodialysis stage, we reduced the NaCl content to a value of around 0.3%.
Kao produkt smo dobili žumanjak jajeta se ukupnim sadržajem holesterina 0.12% što iznosi 90%-tno smanjenje u usporedbi s neobrađenim žumanjkom jajeta. As a product, we obtained egg yolk with a total cholesterol content of 0.12%, which is a 90% reduction compared to untreated egg yolk.
Claims (16)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE4013367A DE4013367A1 (en) | 1990-04-26 | 1990-04-26 | METHOD FOR REMOVING CHOLESTERIN OR CHOLESTERINE STARS FROM EGG YELLOW |
| YU51491A YU48048B (en) | 1990-04-26 | 1991-03-22 | PROCEDURE FOR THE EXTRACTION OF CHOLESTERIN FROM Yolk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HRP921066A2 true HRP921066A2 (en) | 1995-04-30 |
Family
ID=6405170
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HR921066A HRP921066A2 (en) | 1990-04-26 | 1992-10-16 | Process for the removal of cholesterol from the yolk |
Country Status (19)
| Country | Link |
|---|---|
| EP (1) | EP0454099B1 (en) |
| JP (1) | JPH04222577A (en) |
| AT (1) | ATE96286T1 (en) |
| AU (1) | AU662713B2 (en) |
| CA (1) | CA2040870A1 (en) |
| DE (2) | DE4013367A1 (en) |
| DK (1) | DK0454099T3 (en) |
| ES (1) | ES2046818T3 (en) |
| FI (1) | FI911364A (en) |
| HR (1) | HRP921066A2 (en) |
| HU (1) | HU209666B (en) |
| IE (1) | IE66456B1 (en) |
| MX (1) | MX172733B (en) |
| NO (1) | NO911466L (en) |
| NZ (1) | NZ237736A (en) |
| PL (1) | PL165810B1 (en) |
| RU (1) | RU2002431C1 (en) |
| YU (1) | YU48048B (en) |
| ZA (1) | ZA912829B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2666345B1 (en) * | 1990-09-04 | 1994-10-14 | Roquette Freres | PROCESS FOR THE EXTRACTION OF MINOR FATTY COMPOUNDS CONTAINED IN MATERIAL OF ORGANIC ORIGIN. |
| DE4029287A1 (en) * | 1990-09-14 | 1992-03-19 | Sueddeutsche Kalkstickstoff | METHOD FOR PRODUCING CHOLESTERIN-REDUCED EGG YELLOW |
| DE4313919A1 (en) * | 1993-04-28 | 1994-11-03 | Sueddeutsche Kalkstickstoff | Process for removing cholesterol derivatives from egg yolk |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NZ222728A (en) * | 1987-11-27 | 1991-08-27 | New Zealand Dairy Res Inst | Method of removing sterols and or sterol oxides from edible fats and oils |
| FR2626145B1 (en) * | 1988-01-22 | 1990-07-06 | Monserbio | PROCESS FOR THE REMOVAL OF STEROID COMPOUNDS CONTAINED IN A SUBSTANCE OF BIOLOGICAL ORIGIN |
| FR2633936B1 (en) * | 1988-07-05 | 1991-04-12 | Sanofi Sa | PROCESS FOR THE EXTRACTION OF CHOLESTEROL CONTAINED IN FAT MATERIAL OF ANIMAL ORIGIN |
| AU633084B2 (en) * | 1989-05-10 | 1993-01-21 | Commonwealth Scientific And Industrial Research Organisation | Cholesterol removal |
| AU630446B2 (en) * | 1989-05-19 | 1992-10-29 | Commonwealth Scientific And Industrial Research Organisation | Cholesterol removal from eggs, dairy products and other aqueous emulsions |
-
1990
- 1990-04-26 DE DE4013367A patent/DE4013367A1/en not_active Withdrawn
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1991
- 1991-03-20 FI FI911364A patent/FI911364A/en not_active Application Discontinuation
- 1991-03-21 HU HU91957A patent/HU209666B/en not_active IP Right Cessation
- 1991-03-22 YU YU51491A patent/YU48048B/en unknown
- 1991-04-05 IE IE115091A patent/IE66456B1/en not_active IP Right Cessation
- 1991-04-08 NZ NZ237736A patent/NZ237736A/en unknown
- 1991-04-09 AU AU74219/91A patent/AU662713B2/en not_active Ceased
- 1991-04-11 JP JP3079018A patent/JPH04222577A/en active Pending
- 1991-04-15 NO NO91911466A patent/NO911466L/en unknown
- 1991-04-16 ZA ZA912829A patent/ZA912829B/en unknown
- 1991-04-19 CA CA002040870A patent/CA2040870A1/en not_active Abandoned
- 1991-04-24 MX MX025508A patent/MX172733B/en unknown
- 1991-04-24 DK DK91106619.9T patent/DK0454099T3/en active
- 1991-04-24 AT AT91106619T patent/ATE96286T1/en active
- 1991-04-24 DE DE91106619T patent/DE59100518D1/en not_active Expired - Fee Related
- 1991-04-24 EP EP91106619A patent/EP0454099B1/en not_active Expired - Lifetime
- 1991-04-24 ES ES199191106619T patent/ES2046818T3/en not_active Expired - Lifetime
- 1991-04-25 RU SU914895152A patent/RU2002431C1/en active
- 1991-04-25 PL PL91290029A patent/PL165810B1/en unknown
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1992
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Also Published As
| Publication number | Publication date |
|---|---|
| NO911466D0 (en) | 1991-04-15 |
| DE4013367A1 (en) | 1991-10-31 |
| NO911466L (en) | 1991-10-28 |
| DE59100518D1 (en) | 1993-12-02 |
| HU910957D0 (en) | 1991-10-28 |
| MX172733B (en) | 1994-01-10 |
| PL290029A1 (en) | 1991-11-04 |
| JPH04222577A (en) | 1992-08-12 |
| FI911364A (en) | 1991-10-27 |
| NZ237736A (en) | 1993-03-26 |
| YU51491A (en) | 1994-05-10 |
| IE66456B1 (en) | 1995-12-27 |
| AU7421991A (en) | 1991-11-07 |
| CA2040870A1 (en) | 1991-10-27 |
| HU209666B (en) | 1994-10-28 |
| RU2002431C1 (en) | 1993-11-15 |
| PL165810B1 (en) | 1995-02-28 |
| ES2046818T3 (en) | 1994-02-01 |
| AU662713B2 (en) | 1995-09-14 |
| EP0454099B1 (en) | 1993-10-27 |
| ATE96286T1 (en) | 1993-11-15 |
| HUT60909A (en) | 1992-11-30 |
| YU48048B (en) | 1996-10-18 |
| DK0454099T3 (en) | 1993-11-22 |
| ZA912829B (en) | 1992-01-29 |
| EP0454099A1 (en) | 1991-10-30 |
| IE911150A1 (en) | 1991-11-06 |
| FI911364A0 (en) | 1991-03-20 |
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