JPH02172995A - Production of highly purified lecithin - Google Patents
Production of highly purified lecithinInfo
- Publication number
- JPH02172995A JPH02172995A JP32686988A JP32686988A JPH02172995A JP H02172995 A JPH02172995 A JP H02172995A JP 32686988 A JP32686988 A JP 32686988A JP 32686988 A JP32686988 A JP 32686988A JP H02172995 A JPH02172995 A JP H02172995A
- Authority
- JP
- Japan
- Prior art keywords
- lecithin
- acetone
- water
- purity
- amount
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 title claims abstract description 106
- 235000010445 lecithin Nutrition 0.000 title claims abstract description 88
- 239000000787 lecithin Substances 0.000 title claims abstract description 88
- 229940067606 lecithin Drugs 0.000 title claims abstract description 86
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims abstract description 144
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 238000000034 method Methods 0.000 claims abstract description 17
- 230000008569 process Effects 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 5
- 239000008158 vegetable oil Substances 0.000 claims abstract description 5
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 238000005188 flotation Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 239000000463 material Substances 0.000 abstract description 6
- 238000005238 degreasing Methods 0.000 abstract description 4
- 230000000630 rising effect Effects 0.000 abstract 2
- 230000019612 pigmentation Effects 0.000 abstract 1
- 230000001376 precipitating effect Effects 0.000 abstract 1
- 239000010499 rapseed oil Substances 0.000 abstract 1
- 235000012424 soybean oil Nutrition 0.000 abstract 1
- 239000003549 soybean oil Substances 0.000 abstract 1
- 150000003904 phospholipids Chemical class 0.000 description 24
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 10
- 238000001035 drying Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 239000002537 cosmetic Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229930182558 Sterol Natural products 0.000 description 2
- 238000003811 acetone extraction Methods 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000004042 decolorization Methods 0.000 description 2
- 238000004332 deodorization Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000021588 free fatty acids Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 150000003432 sterols Chemical class 0.000 description 2
- 235000003702 sterols Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- OIPILFWXSMYKGL-UHFFFAOYSA-N acetylcholine Chemical compound CC(=O)OCC[N+](C)(C)C OIPILFWXSMYKGL-UHFFFAOYSA-N 0.000 description 1
- 229960004373 acetylcholine Drugs 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000008685 targeting Effects 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（技術分野）
本発明は、高純度レシチンの製造法に係り、特に着色度
が低く、風味の良い高純度レシチンを高い収率で得る方
法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Technical Field) The present invention relates to a method for producing high-purity lecithin, and particularly to a method for obtaining high-purity lecithin with a low degree of coloration and good flavor at a high yield.
（背景技術）
レシチン（正確には、リン脂質の混合物）は、乳化作用
、分散作用、粘度低下作用、並びにデンプン、蛋白との
反応等の機能を有することから、従来から広く食品工業
分野において利用されている。また、今日では、化粧品
、医薬品、健康食品等の分野において、その脂質代謝調
整や細胞膜の活性化の機能が利用され、更には神経伝達
物質であるアセチルコリンのコリン供給源としても用い
られており、レシチンの需要は一層高まってきている。(Background Art) Lecithin (more precisely, a mixture of phospholipids) has been widely used in the food industry because it has functions such as emulsification, dispersion, viscosity reduction, and reaction with starch and protein. has been done. Today, it is used in the fields of cosmetics, pharmaceuticals, health foods, etc. for its functions of regulating lipid metabolism and activating cell membranes, and is also used as a source of choline for the neurotransmitter acetylcholine. Demand for lecithin is increasing further.
ところで、かかるレシチンは、主に卵黄、大豆を原料と
して製造されているが、安価で、レシチンの生産量が多
い大豆が、原料として一般に用いられている。そして、
この大豆レシチンを一般的に製造するに際しては、先ず
、大豆原油をろ過し、６０°Ｃ〜８０°Ｃに加温した状
態で、水を２〜３重量％加えて撹拌し、沈澱部（含水ガ
ム質：水和レシチン）を、遠心分離法手法によって分離
する（脱ガム工程）。次いで、この得られた含水ガム質
を、減圧下において加熱乾燥し、ペースト状しシチン（
リン脂質分６０〜６５％、中性脂肪分３５〜４０％、及
び微少量の遊離脂肪酸とステロール類からなる）を得る
。By the way, such lecithin is mainly produced using egg yolk and soybean as raw materials, but soybean is generally used as a raw material because it is inexpensive and produces a large amount of lecithin. and,
To generally produce soybean lecithin, first, soybean crude oil is filtered, heated to 60°C to 80°C, 2 to 3% by weight of water is added and stirred, and the precipitated part (water-containing Gummy substance (hydrated lecithin) is separated by centrifugation (degumming step). Next, the obtained water-containing gum substance was heated and dried under reduced pressure to form a paste and made into a paste.
The phospholipid content is 60-65%, the neutral fat content is 35-40%, and a trace amount of free fatty acids and sterols is obtained.
更に、その後、この得られたペースト状レシチンに対し
て、３〜４倍容量のアセトンを加え、撹拌することによ
り、アセトンに不溶の性質を有するレシチンを沈澱せし
める一方、中性脂肪、遊離脂肪酸、ステロール類等を抽
出して、更にその抽出残渣を再びアセトンで抽出する操
作を繰り返した後、レシチン部を取り出し、減圧下にお
いて残留する抽出溶剤を除去して、目的とする粉末状の
レシチンを得ているのである。Furthermore, by adding 3 to 4 times the volume of acetone to the obtained paste lecithin and stirring it, lecithin which is insoluble in acetone is precipitated, while neutral fats, free fatty acids, After repeating the process of extracting sterols, etc. and extracting the extraction residue again with acetone, the lecithin part is taken out and the remaining extraction solvent is removed under reduced pressure to obtain the desired powdered lecithin. -ing
このような工程によって得られた粉末レシチンは、リン
脂質が９５％以上の高純度のものであり、その枚重は、
ペースト状レシチン中のリン脂質の量に対して、９８％
にも達している。加えて、かかる粉末レシチンは、水溶
けが良好であると共に、アセトン処理によって若干の脱
色、脱臭が行なわれるため、ペースト状レシチンに比べ
て、着色度が低く、にが味、えぐ味はやや軽減せしめら
れている。しかし、アセトン処理のみによっては、充分
な脱色、脱臭がなされ得ず、従来にあっては、ペースト
状レシチンに対して過酸化水素等の脱色、脱臭剤を混入
したうえでアセトン処理を行ない、更なる脱色、脱臭が
なされていた。The powdered lecithin obtained through this process has a high purity of 95% or more phospholipid, and its weight is
98% relative to the amount of phospholipids in pasty lecithin
It has also reached In addition, such powdered lecithin has good water solubility and is slightly decolored and deodorized by acetone treatment, so it has a lower degree of coloration and slightly less bitter and harsh taste than paste lecithin. I'm being forced to do it. However, sufficient decolorization and deodorization cannot be achieved by acetone treatment alone, and conventionally, paste lecithin is mixed with decolorization and deodorization agents such as hydrogen peroxide before being treated with acetone. It was bleached and deodorized.
しかしながら、過酸化水素は、発ガン性の問題から、そ
の使用が自粛されるようになってきており、その一方で
、近年において、食品分野や化粧品、健康食品分野にお
いて、より一層着色度の低い、より風味の良い高純度レ
シチンが望まれている。つまり、過酸化水素を用いずに
、−層着色のない、風味の良い、高純度粉末レシチンを
取得することが望まれているのである。However, the use of hydrogen peroxide has been discouraged due to carcinogenicity, and on the other hand, in recent years, hydrogen peroxide has been used in the food, cosmetics, and health food fields with a lower degree of coloring. , high purity lecithin with better flavor is desired. In other words, it is desired to obtain high-purity powdered lecithin that is free from layer coloring, has good flavor, and does not use hydrogen peroxide.
ところで、レシチンの着色と風味の劣化は、前述した加
熱乾燥工程によって惹き起こされているのである。すな
わち、レシチンは熱に弱く、加熱により容易に着色する
ため、含水ガム質の濃縮乾燥工程において、着色を伴う
ことが避けられず、また、同様に、風味も劣化してしま
うのである。By the way, the coloration and flavor deterioration of lecithin are caused by the heat drying process mentioned above. That is, since lecithin is sensitive to heat and easily discolors when heated, it is inevitable that the process of concentrating and drying water-containing gums will be accompanied by discoloration, and the flavor will also deteriorate.
そこで、その対策として、乾燥工程の減圧度を上昇せし
めて、より低い温度下で水分蒸発を行ない、レシチンの
着色及び風味の劣化を防止することが試みられているが
、それには限度があったのである。As a countermeasure, attempts have been made to increase the degree of vacuum in the drying process and evaporate water at a lower temperature to prevent lecithin from coloring and flavor deterioration, but there are limits to this. It is.
（解決課題）
かかる状況下において、本発明が課題とするところは、
高純度レシチンを、着色及び風味の劣化を回避しつつ、
高収率にて製造する方法を提供することにある。(Problem to be solved) Under such circumstances, the problem to be solved by the present invention is to
Using high-purity lecithin while avoiding coloration and flavor deterioration,
The object of the present invention is to provide a method for producing the same with high yield.
（解決手段）
かかる課題解決のために、本発明者らが、水分３０〜７
０重量％の含水ガム質を対象に、鋭意研究を行なった結
果、従来、考えられていなかった、含水ガム質に対する
直接のアセトン抽出において、加えるアセトンを含有水
分の０．５〜３．５倍容量とした場合には、奇妙にもレ
シチン部が上層に浮かび、下層の水層部と明確に区分さ
れることが見い出されたのである。そして、この上層の
レシチン部に対して、アセトンで繰り返し抽出し、脱水
、脱脂を行ない、粉末状の高純度レシチンを得たところ
、その枚重が、原料である含水ガム質のリン脂質に対し
て９２〜９５％となり、予想以上に高い枚重を挙げるこ
とが出来たのである。(Solution Means) In order to solve this problem, the present inventors have solved the problem by
As a result of intensive research targeting 0% by weight water-containing gum, we found that in direct acetone extraction of water-containing gum, which had not been thought of before, the amount of acetone added was 0.5 to 3.5 times the water content. In terms of volume, it was strangely discovered that the lecithin part floats on the upper layer and is clearly separated from the lower aqueous layer. This upper layer of lecithin was repeatedly extracted with acetone, dehydrated, and defatted to obtain powdered high-purity lecithin. The weight was 92-95%, which was higher than expected.
一方、含水ガム質に対して、その含有水分の５倍容量以
上のアセトンを直接に加え、撹拌した場合には、上記の
場合とは異なり、レシチン部が下層に沈み、上層の水層
部と明確に区分され得ることも見い出されたのである。On the other hand, when acetone in an amount more than 5 times the water content is directly added to a water-containing gum and stirred, the lecithin part sinks to the lower layer and becomes separated from the upper aqueous layer, unlike in the above case. It was also discovered that they can be clearly classified.
そして、この下層のレシチン部をアセトンで繰り返し抽
出し、脱水、脱脂を行ない、粉末状の高純度レシチンを
得たところ、その枚重が、原料である含水ガム質のリン
脂質に対して９３〜９６％となり、これも予想以上に高
収率を挙げることが出来ることが分かった。Then, this lower layer of lecithin was repeatedly extracted with acetone, dehydrated, and defatted to obtain powdered high-purity lecithin.The weight of the sheet was 93-93% compared to the hydrated gummy phospholipid that was the raw material. It was found that the yield was 96%, which was also higher than expected.
本発明は、かかる事実に基づいて為されたものであり、
含水ガム質に対し、直接にアセトン処理を行なうことに
より、レシチン部を分離するようにしたものであって、
加熱による濃縮乾燥工程を経ずに、粉末状の高純度レシ
チンを得るようにしたものである。The present invention was made based on such facts,
The lecithin part is separated by directly treating the water-containing gum with acetone,
This method is designed to obtain powdered high-purity lecithin without going through a concentration drying process by heating.
すなわち、本発明に従う高純度レシチンの製造方法は、
含水ガム質に対して直接にアセトン処理を施すようにし
たものであり、含水ガム質に対して、上記の如き特定量
においてアセトンを加えることにより、レシチンを上層
或いは下層に集めて、かかるレシチン部を溶媒層、即ち
水及びアセトンからなる水層部から分離せしめることに
より、レシチンが水層部と共に廃棄されることを回避し
たものであり、換言すればレシチンの損失を極めて少な
くして、レシチン部を取り出し得るようにしたものであ
る。That is, the method for producing high purity lecithin according to the present invention is as follows:
The acetone treatment is applied directly to the water-containing gum, and by adding acetone to the water-containing gum in the specified amount as mentioned above, lecithin is collected in the upper or lower layer, and the lecithin portion is By separating the lecithin from the solvent layer, that is, the aqueous layer consisting of water and acetone, it is possible to avoid the lecithin from being discarded together with the aqueous layer. In other words, the loss of lecithin is extremely reduced and the lecithin is It is designed so that it can be extracted.
（作用・効果）
従って、かかる本発明手法によれば、濃縮乾燥工程を経
ずとも、含水ガム質から可及的に少ない損失量にてレシ
チン部を取り出すことが可能となり、熱処理を経ないレ
シチン部から高純度レシチンを製造し得ることとなった
ため、熱による着色や風味の劣化を受けない高純度レシ
チンを高い収率で得ることができるのである。(Operation/Effect) Therefore, according to the method of the present invention, it is possible to extract the lecithin part from the water-containing gum with as little loss as possible without going through the concentration drying process, and the lecithin part can be extracted without undergoing heat treatment. Since it is now possible to produce high-purity lecithin from the raw material, it is possible to obtain high-purity lecithin at a high yield, which is not subject to coloration or flavor deterioration due to heat.
つまり、本発明手法に従って製造された高純度レシチン
は、従来品に比較して、着色度が著しく低いうえ、匂い
、味等の風味も極めて良好であるため、一般食品工業分
野は勿論のこと、化粧品、健康食品の分野においても、
利用価値の高いものとなったのである。しかも、発ガン
性を有する過酸化水素を用いることなく、着色のない、
風味の良いレシチンを製造できるため、食用安全性が高
いものである。In other words, the high-purity lecithin produced according to the method of the present invention has a significantly lower degree of coloration than conventional products, and also has an extremely good odor, taste, etc., so it can be used not only in the general food industry, but also in In the field of cosmetics and health foods,
It has become highly useful. Moreover, it does not use carcinogenic hydrogen peroxide and is color-free.
Because lecithin with good flavor can be produced, it is highly safe for human consumption.
さらに、本発明の製造法は、従来手法に比べてレシチン
の収率を落とすことがないため、製品のコストアップを
招くことがなく、却って、濃縮乾燥工程を完全に省略し
得ることから、設備費を低減できると共に、生産サイク
ルを高め得る利点も有している。Furthermore, the production method of the present invention does not reduce the yield of lecithin compared to conventional methods, so it does not increase the cost of the product, and on the contrary, the concentration drying step can be completely omitted, so It has the advantage of reducing costs and increasing the production cycle.
（具体的構成）
ところで、かかる本発明手法において用いられる含水ガ
ム質を与える原料は、生産量及びコストの面から、大豆
が一般的に用いられることとなるが、菜種油、コーン油
等の他の植物油を利用できることは言うまでもない。そ
して、この植物油に対して実施される通常の脱ガム工程
において、分離されるガム質のものが、本発明において
用いられることとなるのである。なお、この脱ガム工程
において得られるガム質のものは、通常５０〜６０重量
％の水分を含み、時には脱ガム工程の操作や原料の変動
により、３０〜７０重量％の水分を含むようになるが、
ここでは、それらを含水ガム質と総称することとする。(Specific structure) By the way, soybeans are generally used as the raw material for providing the water-containing gum used in the method of the present invention in terms of production volume and cost, but other materials such as rapeseed oil and corn oil are also used. It goes without saying that vegetable oil can be used. The gummy product separated during the normal degumming process performed on this vegetable oil is used in the present invention. Note that the gummy product obtained in this degumming process usually contains 50 to 60% by weight of water, and sometimes contains 30 to 70% by weight due to the operation of the degumming process or variations in raw materials. but,
Here, they are collectively referred to as water-containing gums.
本発明は、このような、従来と同様にして行なわれる植
物油の脱ガム工程で得られる含水ガム質に対して、所定
量のアセトンを加えて撹拌することにより、レシチン部
を浮揚或いは沈澱せしめるものであるが、ここで用いら
れるアセトンは、アセトン処理に通常用いられる蒸留ア
セトンであることが好ましいが、含水アセトンであって
も同等差支えない。但し、本発明において、含水ガム質
に加えられるアセトン量は、総水分量に対して規定され
るため、含水アセトンを用いる場合には、含水ガム質中
の水分量に含水アセトン中の水分量を加えた全ての水分
（合計水分量）に対して、含水アセトン中のアセトン量
を規定する必要があり、注意を要する。The present invention involves adding a predetermined amount of acetone to the water-containing gum obtained in the degumming process of vegetable oil, which is carried out in the same manner as conventional methods, and stirring the mixture to float or precipitate the lecithin portion. However, the acetone used here is preferably distilled acetone, which is commonly used for acetone treatment, but hydrated acetone may also be used. However, in the present invention, the amount of acetone added to the water-containing gum is specified with respect to the total water content. It is necessary to specify the amount of acetone in the hydrated acetone with respect to all the added water (total amount of water), so care must be taken.
なお、含水ガム質に対して、水分の３．５倍容量よりは
多く、５倍容量よりも少ない割合のアセトンを加えた場
合には、不明瞭な３層が形成され、時間とともに上層部
の一部が中間層及び下層に移行し、層の区分が明確でな
くなる。つまり、レシチン部を集めることができず、レ
シチン部を取り出すことが出来ないのである。因みに、
この３Ｎ中の下層のみ、また、上層のみを分離して、ア
セトン処理を行い、粉末状の高純度レシチンを得たとこ
ろ、何れの場合も、３５％〜６０％の収率となり、この
ような３層分離の状態では、レシチンが限定した層に集
中せずに分散していることが確認された。If acetone is added to a water-containing gum in a proportion that is more than 3.5 times the volume of water but less than 5 times the volume, three indistinct layers will be formed, and the upper layer will grow over time. A part of it moves to the middle and lower layers, and the division of the layers becomes unclear. In other words, the lecithin part cannot be collected and the lecithin part cannot be taken out. By the way,
When only the lower layer and only the upper layer of this 3N were separated and treated with acetone to obtain powdered high-purity lecithin, the yield was 35% to 60% in each case. In the state of three-layer separation, it was confirmed that lecithin was not concentrated in a limited layer but was dispersed.
また、含水ガム質に対して、水分の０．５倍容量以下の
アセトンを加えた場合は、層の分離は起こらない。Furthermore, if acetone is added to the water-containing gum in an amount less than 0.5 times the volume of water, no separation of layers will occur.
そして、かかる含水ガム質から取り出されたレシチン部
に対してのアセトン処理は、従来のアセトン処理に従え
ばよく、レシチン部からの脱水、脱脂が完全に行なわれ
るように、加えられるアセトン量や処理回数が適宜定め
られることとなるが、ただ、分離したレシチン部に対し
てアセトン抽出を行なうのは、脱脂のみならず脱水も兼
ねることから、レシチン部１部に対し、１倍容量以上の
アセトンで行なうことが好ましい。また、脱水を効率的
に行なうため、従来通り水を含まない蒸留アセトンが使
用されることとなる。The acetone treatment of the lecithin part extracted from the water-containing gum can be carried out according to conventional acetone treatment. The number of times will be determined as appropriate, but since performing acetone extraction on the separated lecithin part serves not only for degreasing but also for dehydration, it is necessary to extract 1 part of lecithin with at least 1 volume of acetone. It is preferable to do so. Furthermore, in order to perform dehydration efficiently, distilled acetone, which does not contain water, will be used as before.
さらに、上層或いは下層に集積したレシチン部を水層と
分離して取り出すにあたっては、通常の静置法、遠心分
離法等、どのような分離操作を行なってもよい。Further, in order to separate the lecithin portion accumulated in the upper or lower layer from the aqueous layer and take it out, any separation operation such as a normal standing method or a centrifugation method may be used.
（実施例）
以下に、本発明の幾つかの実施例を示し、本発明を更に
具体的に明らかにすることとするが、本発明が、そのよ
うな実施例の記載によって、何等の制約をも受けるもの
でないことは、言うまでもないところである。(Examples) Below, some examples of the present invention will be shown to clarify the present invention more specifically, but the present invention is not limited in any way by the description of such examples. Needless to say, it is not something that can be accepted.
また、本発明には、以下の実施例の他にも、更には上記
の具体的記述以外にも、本発明の趣旨を逸脱しない限り
において、当業者の知識に基づいて種々なる変更、修正
、改良等を加え得るものであることが、理解されるべき
である。In addition to the following examples and the above-mentioned specific description, the present invention includes various changes, modifications, and changes based on the knowledge of those skilled in the art, as long as they do not depart from the spirit of the present invention. It should be understood that improvements and the like may be made.
なお、以下に示す百分率は、何れも重量基準であり、使
用したアセトンは、蒸留アセトンであった。Note that all percentages shown below are based on weight, and the acetone used was distilled acetone.
実施例 １
大豆油の脱ガム工程において得られた含水ガム質である
、水分３０％の含水レシチン３００ｇ（リン脂質含量１
３０ｇ）に対して、５００ ｍｌ（含水レシチンの水分
の５．６倍容量、以下同じ。）のアセトンを加えて撹拌
し、レシチン部を沈澱せしめた後、上層の水層部を除き
、６００ ｍｌのアセトンで６回脱水、脱脂を行なった
。次いでかかる脱水、脱脂の施されたレシチン部から、
残留アセトンを減圧下において除去し、粉末状の高純度
レシチンを得た。収１：１２１．Ｏｇ、リン脂質の枚重
： ９３．１％であった。Example 1 300 g of hydrated lecithin with a water content of 30% (phospholipid content: 1
30g), add 500ml (5.6 times the water volume of the water-containing lecithin, the same applies hereinafter) of acetone and stir to precipitate the lecithin part, then remove the upper aqueous layer and add 600ml Dehydration and degreasing were performed six times with acetone. Next, from the lecithin part that has been subjected to such dehydration and defatting,
Residual acetone was removed under reduced pressure to obtain powdered high purity lecithin. Collection 1:121. Og, phospholipid sheet weight: 93.1%.
実施例 ２
実施例１と同様な水分３０％の含水レシチン３００ｇ（
リン脂質含量１３０ｇ）に対して、３００ｍ（３，３倍
容量）のアセトンを加えて撹拌し、レシチン部を浮揚さ
せた後、下層の水層部を除き、９００１ｄのアセトンで
４回抽出した。次いで、かかるアセトン処理の施された
レシチン部から、残留アセトンを減圧下において除去し
、粉末状の高純度レシチンを得た。収量：１１９．４ｇ
、リン脂質の枚重：９１．８％であった。Example 2 300 g of hydrated lecithin with a water content of 30% as in Example 1 (
After 300 m (3.3 times the volume) of acetone was added and stirred to phospholipid content (130 g) to float the lecithin portion, the lower aqueous layer was removed and extracted four times with 9001d acetone. Next, residual acetone was removed from the lecithin portion subjected to the acetone treatment under reduced pressure to obtain powdered high-purity lecithin. Yield: 119.4g
, phospholipid weight: 91.8%.
実施例 ３
水分５０％の含水レシチン２００ｇ （リン脂質含ｆｔ
６１．５ｇ）に対して、１００ｄ（１倍容量）のアセト
ンを加えて撹拌し、レシチン部を浮揚せ・しめた後、下
層の水層部を除き、６００ ｍｌのアセトンで３回抽出
した。次いで、かかるアセトン処理の施されたレシチン
部から、残留アセトンを減圧下において除去し、粉末状
の高純度レシチンを得た。収量＝５８．３ｇ、リン脂質
の枚重：９４．８％であった。Example 3 200 g of hydrated lecithin with 50% water content (contains phospholipids)
61.5 g) was added with 100 d (1 volume) of acetone and stirred to float and solidify the lecithin portion. The lower aqueous layer was removed and extracted three times with 600 ml of acetone. Next, residual acetone was removed from the lecithin portion subjected to the acetone treatment under reduced pressure to obtain powdered high-purity lecithin. Yield = 58.3g, phospholipid weight: 94.8%.
実施例 ４
水分５０％の含水レシチン３００ｇ （リン脂質含量９
２．３ ｇ ）に対して、９００Ｉｎ１（６倍容量）の
アセトンを加えて撹拌し、レシチン部を沈澱せしめた後
、上層の水層部を除き、６００ｄのアセトンで４回抽出
した０次いで、かかるアセトン処理の施されたレシチン
部から、残留アセトンを減圧下において除去し、粉末状
の高純度レシチンを得た。収量： ８８．７ ｇ、リン
脂質の枚重： ９６．１％であった。Example 4 300 g of hydrated lecithin with 50% water content (phospholipid content: 9
After adding 900 In1 (6 times the volume) of acetone to 2.3 g) and stirring to precipitate the lecithin part, the upper aqueous layer was removed and extracted 4 times with 600 d of acetone. Residual acetone was removed from the lecithin portion subjected to the acetone treatment under reduced pressure to obtain powdered high-purity lecithin. Yield: 88.7 g, phospholipid weight: 96.1%.
実施例 ５
水分７０％の含水レシチン３００ｇ （リン脂質含量５
５ｇ）に対して、３００ｍ（１，４倍容量）のアセトン
を加えて撹拌し、レシチン部を浮揚せしめた後、下層の
水層部を除き、６００ ｄのアセトンで３回抽出した。Example 5 300 g of hydrated lecithin with 70% water content (phospholipid content: 5
After adding 300 m (1.4 times the volume) of acetone to 5 g) and stirring to float the lecithin portion, the lower aqueous layer was removed and extracted three times with 600 d of acetone.
次いで、かかるアセトン処理の施されたレシチン部から
、残留アセトンを減圧下において除去し、粉末状の高純
度レシチンを得た。収量：５１．２ｇ、リン脂質の枚重
： ９３．１％であった。Next, residual acetone was removed from the lecithin portion subjected to the acetone treatment under reduced pressure to obtain powdered high-purity lecithin. Yield: 51.2 g, phospholipid weight: 93.1%.
実施例 ６
水分７０％の含水レシチン３００ｇ （リン脂質含量５
５ｇ）に対して、１２００ｄ（５，７倍容量）のアセト
ンを加えて撹拌し、上層の水層部を除き、６００ ｍｌ
のアセトンで４回抽出した。次いで、かかるアセトン処
理の施されたレシチン部から、残留アセトンを減圧下に
おいて除去し、粉末状の高純度レシチンを得た。収量：
５１．８ｇ、リン脂質の収率：９４．２％であった。Example 6 300 g of hydrated lecithin with 70% water content (phospholipid content 5
5 g), add 1200 d (5.7 times the volume) of acetone, stir, remove the upper aqueous layer, and make 600 ml.
Extracted 4 times with acetone. Next, residual acetone was removed from the lecithin portion subjected to the acetone treatment under reduced pressure to obtain powdered high-purity lecithin. yield:
51.8 g, phospholipid yield: 94.2%.
比較例 １
水分５０％の含水ガム質２００ｇ （リン脂質含量６１
゜５ｇ）に対して、４００ｍＩＣ４倍容量）のアセトン
を加え、撹拌したところ、上層、中間層、下層の三層に
分離した。そして、この分離した直後に、上層のみを取
り分け、６００ｄの蒸留アセトンで４回抽出操作を行な
った。次いで、かかるアセトン処理を施した後に不溶部
として得られたレシチン部から、残留アセトンを減圧下
において除去し、粉末状の高純度レシチンを得た。収量
＝３１、１ ｇ、リン脂質の枚重： ５０．６％であっ
た。Comparative Example 1 200 g of water-containing gum with 50% water content (phospholipid content 61
When 400 mIC (4 times volume) of acetone was added to 5 g) and stirred, the mixture was separated into three layers: an upper layer, an intermediate layer, and a lower layer. Immediately after this separation, only the upper layer was separated and extracted four times with 600 d of distilled acetone. Next, residual acetone was removed under reduced pressure from the lecithin portion obtained as an insoluble portion after the acetone treatment, to obtain powdered high-purity lecithin. Yield = 31.1 g, phospholipid weight: 50.6%.
比較例 ２
従来の減圧下に加熱乾燥せしめられた水分０．５％のペ
ースト状レシチンを用り、その３００ｇ（リン脂質含量
１８６ｇ）を９００ｄのアセトンで５回抽出し、次いで
、かかるアセトン処理を施した後に不溶部として得られ
たレシチン部から、残留アセトンを減圧下において除去
し、粉末状の高純度レシチンを得た。収ｉ１：１８２．
２ｇ、リン脂質の収率９８％であった。Comparative Example 2 Using paste-like lecithin with a moisture content of 0.5% that had been heat-dried under conventional reduced pressure, 300 g of it (phospholipid content 186 g) was extracted five times with 900 d of acetone, and then the acetone treatment was carried out. Residual acetone was removed under reduced pressure from the lecithin portion obtained as an insoluble portion after the application, to obtain powdered high-purity lecithin. Collection i1:182.
2 g, the yield of phospholipids was 98%.
上記の実施例１〜６及び比較例１〜２において得られた
粉末レシチンの収量と、リン脂質の収率を、下記第１表
にまとめて示す。The yields of powdered lecithin and phospholipid obtained in Examples 1 to 6 and Comparative Examples 1 to 2 are summarized in Table 1 below.
かかる第１表から明らかなように、本発明に係る製造法
に従った実施例１〜６にあっては、その収率が約９２〜
９６％となっており、比較例１の収率に比べ著しく高い
。また、比較例２は従来例であるが、含水ガム質を濃縮
乾燥する工程で、若干量のレシチンの損失があるため、
含水ガム質のリンＭ＝ｒｔに対する収率としては、表に
記した数値よりも低いものとなり、実際上の収率は本発
明と変わらない。換言すれば、本発明の製造法による高
純度レシチンの収率は、従来の製造法に劣ることはない
のである。As is clear from Table 1, in Examples 1 to 6 according to the production method according to the present invention, the yield was about 92 to
The yield was 96%, which is significantly higher than the yield of Comparative Example 1. Comparative Example 2 is a conventional example, but since there is a slight loss of lecithin in the process of concentrating and drying the water-containing gum,
The yield based on phosphorus M=rt of water-containing gum is lower than the numerical value shown in the table, and the actual yield is the same as that of the present invention. In other words, the yield of high-purity lecithin obtained by the production method of the present invention is not inferior to that of conventional production methods.
しかも、本発明の製造法に従った実施例１〜６で得られ
た粉末レシチンは、無臭であり、味においても苦み、え
ぐ味が消えて好ましい風味となっており、レシチンの特
有臭を有し、独特の苦み、えぐ味を持っている比較例２
のレシチンに比べて、風味の向上が達成されている。Moreover, the powdered lecithin obtained in Examples 1 to 6 according to the production method of the present invention is odorless and has a pleasant taste with no bitterness or harshness, and does not have the characteristic odor of lecithin. Comparative example 2 has a unique bitterness and acrid taste.
An improvement in flavor has been achieved compared to lecithin.
また、着色度について、ロビボンド比色計を用いて測定
した。試料として実施例１〜６で得られた各粉末レシチ
ンと、実施例５〜６で用いた含水ガム質を注意深く乾燥
し、アセトン処理を行なって得られた各粉末レシチンを
用り、各試料１０ｇをベンゼン５０ｍ１に溶解し、１イ
ンチセルで測定した。実施例１〜６で得られたレシチン
は、着色度の指標である赤色が２〜４と低いが、乾燥工
程を経た実施例５〜６のレシチンは、赤色は８〜１０と
なり、着色度の顕著な差が認められた。Further, the degree of coloration was measured using a Lovibond colorimeter. As samples, each powdered lecithin obtained in Examples 1 to 6 and each powdered lecithin obtained by carefully drying the water-containing gum material used in Examples 5 to 6 and treating with acetone were used, and 10 g of each sample was used. was dissolved in 50ml of benzene and measured using a 1-inch cell. The lecithins obtained in Examples 1 to 6 have a low red color index of 2 to 4, but the lecithins of Examples 5 to 6 that have undergone the drying process have a red color value of 8 to 10, which is a low color index. A significant difference was observed.
さらに、上記実施例１〜６及び比較例１〜２によって得
られた粉末レシチンについて、基準油脂分析法によって
組成を調べ、その純度を示すアセトン可溶分及び主要な
リン脂質組成を下記第２表に示し、本発明の製造法で得
られるレシチンが従来のレシチンと品質の変わらないも
のであることを示す。Furthermore, the composition of the powdered lecithin obtained in Examples 1 to 6 and Comparative Examples 1 to 2 was investigated using the standard fat and oil analysis method, and the acetone soluble content and major phospholipid composition showing its purity are shown in Table 2 below. This shows that the lecithin obtained by the production method of the present invention has the same quality as conventional lecithin.
なお、アセトン可溶分が低い程、レシチンが高純度であ
ることを示している。また、各リン脂質の割合は各試料
の総リン含量に対する各構成成分のリン含量％で示して
いる。Note that the lower the acetone soluble content, the higher the purity of the lecithin. Further, the proportion of each phospholipid is shown as the phosphorus content % of each component relative to the total phosphorus content of each sample.
Claims (1)
含水ガム質に対して、水分の０．５〜３．５倍容量とな
る割合のアセトンを加えて撹拌することにより、レシチ
ン部を浮揚せしめるか、或いは水分の５倍容量以上とな
る割合のアセトンを加えて撹拌することにより、レシチ
ン部を沈降せしめて、分離し、次いでこの得られたレシ
チン部に対して、アセトンで繰り返して抽出を行なうこ
とにより、脱水、脱脂をすることを特徴とする高純度レ
シチンの製造法。Using the water-containing gum produced in the degumming process of vegetable oil, the lecithin portion is removed by adding acetone in an amount of 0.5 to 3.5 times the volume of water to the water-containing gum and stirring. The lecithin part is sedimented and separated by flotation or by adding and stirring acetone in a proportion of 5 times the volume of water or more, and then the obtained lecithin part is repeatedly extracted with acetone. A method for producing high-purity lecithin, which is characterized by dehydration and defatting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32686988A JPH02172995A (en) | 1988-12-24 | 1988-12-24 | Production of highly purified lecithin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP32686988A JPH02172995A (en) | 1988-12-24 | 1988-12-24 | Production of highly purified lecithin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02172995A true JPH02172995A (en) | 1990-07-04 |
| JPH0543710B2 JPH0543710B2 (en) | 1993-07-02 |
Family
ID=18192640
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP32686988A Granted JPH02172995A (en) | 1988-12-24 | 1988-12-24 | Production of highly purified lecithin |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02172995A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100337376B1 (en) * | 1999-09-15 | 2002-05-22 | 신명수 | Method for deoiling crude lecithin |
| CN102977136A (en) * | 2012-12-07 | 2013-03-20 | 江南大学 | Technique for simultaneously extracting soybean lecithin and pigment from soybean oil |
| WO2014156626A1 (en) * | 2013-03-29 | 2014-10-02 | 第一工業製薬株式会社 | Powder emulsifying agent composition and method for producing same |
-
1988
- 1988-12-24 JP JP32686988A patent/JPH02172995A/en active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100337376B1 (en) * | 1999-09-15 | 2002-05-22 | 신명수 | Method for deoiling crude lecithin |
| CN102977136A (en) * | 2012-12-07 | 2013-03-20 | 江南大学 | Technique for simultaneously extracting soybean lecithin and pigment from soybean oil |
| WO2014156626A1 (en) * | 2013-03-29 | 2014-10-02 | 第一工業製薬株式会社 | Powder emulsifying agent composition and method for producing same |
| JP2014195441A (en) * | 2013-03-29 | 2014-10-16 | 第一工業製薬株式会社 | Powder emulsifier composition and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0543710B2 (en) | 1993-07-02 |
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