CZ2005127A3 - Process for preparing dry yolk - Google Patents

Abstract

The present invention relates to a simple and economical method of producing dry fillets, which consists of simultaneously mixing pure fresh fillets at a temperature of 5 to 20 degC with more acetone added, filtering the resulting mixture and washing the precipitate several times with acetone and always filtering to obtain the defatted pulp and the defatted yarn thus obtained is subjected to distillation. Distilled acetone returns to the manufacturing process in a closed system.

Description

Process for producing dry yolk

Technical field

The invention relates to a process for the production of dry egg yolk, particularly for food purposes.

BACKGROUND OF THE INVENTION

Humanity has long had two major problems in terms of its existence. It is about ensuring the nutrition and health of people as a prerequisite for the satisfied existence and development of the human species. According to statistics, at least half of humanity suffers from food shortages, hunger and malnutrition, the remaining part suffers from food surplus and obesity, which is mainly a health, aesthetic, social and, last but not least, economic problem. Both of these extremes lead to illness, sickness, poor quality of life and shortening of its average statistical length.

Obesity is known to be an increasing problem for mankind, mainly due to poor lifestyles and lifestyle, excessive food intake, its incorrect composition of energy content usually much higher than the recipient's age and physical load, excessive accumulation of adipose tissue and insufficient relaxation or movement to restore forces.

The basic food ingredients are proteins, carbohydrates and fats as building and energy materials. Minerals, vitamins and preservatives are important sources for the proper functioning of body tissues. According to health professionals, the correct ratio of these main food ingredients is 50% carbohydrate, 30% fat, 20% protein. The recommended energy value of food is on average about 2800 kcal per day. However, this standard depends on the age, manner and intensity of the body 0 · 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 · «0 0 0 00 0 0

Z ······ 000

0000 00 ·· 0 · 00 ·· ··· individual activity. According to statistics, the average daily intake of energy in the Czech Republic is higher than the recommended dose, about 3100 koalas. This excess may amount to up to 10 kg of adipose tissue per year.

One of the best known negative ingredients that is fat bound is cholesterol. Its high content in egg yolk as a food has an adverse effect on the human cardiovascular system. This fact is well known among people and egg as a food is mostly rejected. However, the proteins that the egg contains are very important and sometimes irreplaceable for the body.

Recently, work has been done to extract cholesterol from dried egg yolks with acetone, for example Martucci, Borges (1997) and Borges et al (1996), which were to provide a basis for laboratory extraction technology based on laboratory experiments. However, these extractions are carried out only in laboratory using elevated temperatures (60 ° C) on pre-dried egg yolk in industrial driers. This, of course, entails an undesirable increase in the cost of processing an important raw material. In addition, there is a general lack of egg-driers (eg only 3 in the Czech Republic are now in operation). At the same time, there are many more egg processors and their factories are distributed across the board. The storage and transport of yolk due to its susceptibility to microbial contamination is very complex and costly. The yolk must first be pasteurized and frozen quickly. In this state they are transported to a processor equipped with a suitable drying oven. It must crush the frozen blocks of yolks into a small shatter, which dissolves quickly on the way to the nozzle. Obviously, this procedure is laborious, very energy intensive and financially burdensome on primary producers.

SUMMARY OF THE INVENTION

The aforementioned drawbacks are eliminated by a process for the production of dry yolk in the presence of acetone and mixing, according to the invention, which is based on the fact that at a temperature of 5 to 20 ° C, pure fresh native egg yolks are added, with stirring, with pure acetone of the same temperature in a volume ratio of 1 to 1.5 liters of egg yolks:

2.5-5 L of acetone and the resulting mixture was filtered. Then, at least once, another pure acetone of the same temperature in a volume ratio of 0.5 to 1.5 L of precipitate: 1.5 to 4 L of acetone is added to the precipitate again with stirring, and the resulting mixture is filtered each time, drying the defatted egg yolk by distillation. . From the combined filtrates, the distilled acetone after cooling is returned to production and the fats obtained with cholesterol and yolk dye are separated for further use.

The process according to the invention is further advantageously carried out by adding, in a closed system at 5 DEG C., to the mixed fresh egg yolks, while stirring, three times the volume of acetone and gently filtering the mixture. While stirring, at least once the precipitate formed is washed again with three times the volume of acetone, the powdered egg yolk is dried by distillation, the distilled acetone from the filtrates is returned to production and the fats and the dye are separated.

In the process for producing dry egg yolks according to the invention, the inventors have come to the conclusion that partial dewatering or complete drying of egg yolks by acetone is mainly used in the pharmaceutical and chemical industries. It is known from pharmaceutical laboratory practice that egg proteins extracted in acetone are dried at lower temperatures and retain their original properties when recovered.

The process for producing the dry, cholesterol-free yolk protein of the invention is divided into several parts. First, the yolks are separated from the blinks from the broken eggs. Pure native yolk, with vigorous stirring, is quenched with chilled acetone. After a fine homogeneous precipitate is formed, acetone is filtered off. The precipitate was again quenched with acetone and stirred vigorously. Filtration follows again. This process is repeated until the protein component contains no more cholesterol fat. Pure protein is dried in an appropriate manner. The filtrate obtained from all extractions was combined and the extractant, acetone was evaporated. Finally, water, egg yolk fat and dyes dissolved therein remain in the evaporation vessel. The two components are gradually separated from each other. The water that forms the backsheet can be easily separated in a separating vessel in which only the fat component with the dye remains.

The process according to the invention makes it possible to carry out the extraction of water with acetone directly from the native yolk, or its very gentle drying, in a first production step, and in the next step the fats including cholesterol are separated from the desired proteins. The whole process is carried out at temperatures of - 5 to + 20 ° C, all of which can take place in one closed device. This is of particular economic and environmental importance, since the energy burden in the production of the desired healthy food product is not increased and the transport of frozen egg yolks to the driers and their subsequent heating is completely eliminated. The obtained egg proteins are in a cholesterol-free dry form and can be used to prepare meals or food supplements that correspond to the current direction of rational and healthy nutrition because of their high nutritional value. They are also suitable for use in medicine in metabolic disorders and in veterinary medicine as a feed supplement for pups. Waste fat egg ingredients can be used in the cosmetic or pharmaceutical industries.

The following examples illustrate the process according to the invention, but do not limit it in any way.

DETAILED DESCRIPTION OF THE INVENTION

Example 1

One liter (1029 g) of pure native egg yolks at a temperature of 5 to 20 ° C is poured with vigorous stirring into 3 L of chilled acetone at a temperature of 5 to 20 ° C.

The quality and purity of acetone must meet the conditions for use in the food industry. The mixing intensity is provided by a rotary mixer. Agitator speed

99 99 9999

9 9 9 9999

9 9 9 99 range from 3000 to 6000 per minute. The mixing time is given by the formation of a homogeneous protein precipitate and does not exceed 15 min. Filter the resulting suspension through a fine filter. The filter material must be chemically resistant to acetone and meet the health requirements for use in the food industry. In this first acetone extraction, the water is removed from the egg yolks by 70-90% by weight. Pour 2 L of pure acetone at 5 to 20 ° C to obtain the precipitate. Resume vigorous stirring for 10 to 15 minutes and then filter. The filtrate in this 2nd extraction already contains undesirable fats together with cholesterol and dye, the 3rd and 4th extraction is carried out in the same way as the 2nd extraction. The acetone residues are removed from the obtained protein component by vacuum distillation. The final form of the proteins is a dry, free-flowing powder with a negligible minimum fat content of about 1 to 5% by weight. Combine the filtrates from all extractions and distill off the acetone. This process takes place at 20 to 30 ° C in a closed circuit. Only water, fats and dyes dissolved therein remain in the distillation vessel. The two components are separated from each other. Separation of these components may be carried out in a separating vessel or by centrifugation.

Yield: 162 g of dry powdered proteins of white color containing 4 wt. % fat and 2 wt. water. The fat component obtained is a clear, oily liquid, dark yellow to orange in color, weighing 283 g.

Example 2

Even pure native egg yolks at 5 ° C are poured with 3 L of cold acetone at 5 ° C with vigorous stirring. The quality and purity of acetone must meet the conditions for use in the food industry. The stirring intensity was provided by a gear stirrer with a diameter of 50 mm and a height of 40 mm. The stirrer speed was about 3000 per minute. The mixing time is given by the formation of a homogeneous protein precipitate and does not exceed 10 min. The resulting slurry was filtered through a fine filter, the filter fabric used must be chemically resistant to acetone and meet the health requirements for use of the filter fabric. · · · · · · · · · · · · Φ · · · · · φφ φφ φφφ in the food industry. In this first extraction, mainly the water present is removed from the egg yolks, namely 70 to 90% by weight. Pour 2 L of pure acetone at 10 ° C to the obtained precipitate and stir again vigorously for 10 minutes, then carry out a second filtration. This filtrate already contains egg fats along with cholesterol and egg dye. The 3rd and 4th extractions are carried out in the same way as the 2nd extraction. The protein component obtained is dried under vacuum from acetone residues. The final form of the proteins is a dry, free-flowing powder with a minimum fat content of about 1 to 5% by weight. The filtrates from all at least three extractions were combined and the acetone distilled under vacuum at 20-30 ° C. Only water, fats and dyes dissolved therein remain in the distillation vessel. The two components are separated from each other. Separation of these components may be carried out in a separating vessel or by centrifugation.

Yield: 154 g of dry powdered white proteins containing 5 wt. % fat and 2 wt. water. The fat component obtained is a clear, oily liquid, dark yellow to orange in color, weighing 276 g.

Example 3

Even pure native egg yolks at 5 ° C are poured with 3 L of cold acetone at 20 ° C with vigorous stirring. The quality and purity of acetone must meet the conditions for use in the food industry. The stirring intensity was provided by a gear stirrer with a diameter of 50 mm and a height of 40 mm. The stirrer speed was about 3000 per minute. The mixing time is given by the formation of a homogeneous protein precipitate and does not exceed 10 min. The resulting suspension was filtered through a fine filter, the filter fabric used must be chemically resistant to acetone and meet the health requirements for use in the food industry. In this first extraction, mainly the water present is removed from the egg yolks, namely 70 to 90% by weight. Pour 2 L of pure acetone at 20 ° C to the obtained precipitate and stir again vigorously for 10 minutes, then carry out a second filtration. This filtrate already contains egg fats along with cholesterol and egg dye. The protein component obtained is dried under vacuum from acetone residues. The final form of the proteins is a dry powder with a fat content of about 30% by weight up to 50% by weight. Only water, fats and dyes dissolved therein remain in the distillation vessel. The two components are separated from each other. Separation of these components may be performed in a separating vessel or by centrifugation.

Yield: 312 g of dry, yellow powdered proteins containing 49 wt. % fat and 14 wt. water. The fat component obtained is an oily liquid, dark yellow to orange in color, weighing 145 g.

EXAMPLE 4 kg of powdered egg yolks dried in an industrial yolk drying oven are poured with vigorous stirring of 3 l of cooled acetone at a temperature of 5 to 20 ° C. The quality and purity of acetone must meet the conditions for use in the food industry. The mixing intensity is provided by a rotary mixer. The stirrer speed ranges from 3000 to 6000 per minute. Stirring time is 10-15 min. Filter the resulting suspension through a fine filter. The filter material must be chemically resistant to acetone and meet the health requirements for use in the food industry. With this

1. Acetone extraction removes about 20% by weight of the egg yolks. fat. Pour 2 L of pure acetone at 5 to 20 ° C to obtain the precipitate. Resume vigorous stirring for 10 to 15 minutes and then filter. The filtrate in this second extraction contains about 25 wt. fats together with cholesterol and dye, 3. a

4. Extraction is performed according to the same procedure as for the 2nd extraction. The acetone residues are removed from the obtained protein component by vacuum distillation. The final form of the proteins is a dry, free-flowing powder with a negligible minimum fat content of about 1 to 5% by weight. Combine the filtrates from all extractions and distill off acetone at 20 to 30 ° C in a closed circuit. Only cholesterol fats and dyes dissolved in them remain in the distillation vessel.

Yield: 320 g of dry powdered proteins of white color containing 5 wt.

% fat and 2 wt. water. The fat component obtained is a clear, oily liquid, dark yellow to orange in color, weighing 558 g.

9 · 9 ···· 9 · 9 · 9 · 9 · 9 · 9 ·

9 · · · 9 ··· 99 · 99 ··· 99 · 99

Industrial applicability

The solution enables fast, simple and cheap processing of native fresh egg yolks directly in small egg processors, where the desired dry egg proteins are obtained without the presence of undesirable dangerous cholesterol for their further immediate use in food and medicine. This solution brings to the market a new healthy and rational food product and a nutritional supplement with high nutritional value, while the obtained waste components can be further applied in the cosmetic and pharmaceutical industry.

Claims (2)

PATENT CLAIMS Process for producing dry yolk in the presence of acetone and mixing, characterized in that at a temperature of 5 to 20 ° C pure acetone of the same temperature in a volume ratio of 1 to 1.5 l of yolks is added under stirring to pure fresh yolks: 5 to 5 l of acetone, the resulting mixture is filtered, then at least once again to the precipitate is added again, with stirring, further pure acetone of the same temperature in a volume ratio of 0.5 to 1.5 l of precipitate: 1.5 to 4 l of acetone and the mixture is always filtered, the defatted egg yolk being dried by distillation, the combined filtrates are distilled off acetone after cooling, and the obtained fats with cholesterol and yolk dye are separated for further use. Method according to claim 1, characterized in that, in a closed system at 5 ° C, three times the volume of acetone is added simultaneously to the stirred fresh egg yolks while stirring, the mixture is gently filtered and the precipitate formed is washed again with three times the volume of acetone. The resulting defatted yolk powder is dried by distillation, the distilled acetone from the filtrates is returned to production and the fats and dye are separated.