Egg yolk lecithin composition and method for producing the same

Abstract

The present invention discloses an egg yolk lecithin composition and a method for manufacturing it. The present invention can be prepared as an egg yolk lecithin composition comprising a mixture of 38.5 to 43.2 wt% egg yolk lecithin, 23.5 to 28.8 wt% chia seed oil, 18.5 to 21.6 wt% grapeseed oil, 1.0 to 2.9 wt% coconut oil, 0.5 to 1.4 wt% mixed tocopherol, 0.9 to 1.4 wt% evening primrose seed oil, and 0.3 to 0.7 wt% coenzyme.

Description

Technology Field

[0001] The present invention relates to an egg yolk lecithin composition comprising a complex effective active substance of egg yolk as a functional drug for health improvement, and a method for manufacturing the same. Background Technology

[0002] Generally, egg yolks contain a large amount of phospholipids. Phospholipids are a major component of biological membranes, and recent studies have revealed that they play an important role in enhancing biological functions. The core component of phospholipids is called lecithin, a name given by Gobley in 1850 after he isolated it from egg yolks (lekithos). In academic terminology, lecithin is also known as phosphatidylcholine. As a component of biological membranes within the human body, lecithin is involved in important biological phenomena that determine membrane properties, such as permeability and emulsification. Furthermore, lecithin has the effect of preventing myocardial infarction by lowering surface activity and reducing blood cholesterol levels. Additionally, lecithin is known to promote the absorption of fat-soluble substances, such as vitamins A and E, and to have anti-aging properties. Accordingly, doctors recommend the consumption of egg oil containing lecithin for the prevention and treatment of various adult diseases such as blood clots, heart disease, arteriosclerosis, and hypertension. Eggs are the food containing the most lecithin, and it is found particularly abundantly in the yolk. As the excellent functions of lecithin have become known, applied research on functional health foods, pharmaceuticals, and cosmetics utilizing lecithin is continuing in the fields of medicine and biotechnology. Meanwhile, although compositions or functional foods containing lecithin are formulated by mixing various ingredients, they have been insufficient in achieving effects such as increased metabolism, increased cellular respiration, and improved blood circulation when taken orally or internally as functional foods or introduced into the human body. Furthermore, there are limitations in obtaining various pharmacological effects, such as the improvement of metabolic syndrome and cardiovascular diseases, antihypertensive effects through pharmacological action superior to that of pharmaceutical antihypertensive agents, coronary arteriosclerosis, and memory enhancement. Prior art literature

[0003] Patent Document 1. Korean Registered Patent Publication No. 10-1057283 (Publication Date: August 16, 2011) Patent Document 2. Korean Registered Patent Publication No. 10-1862570 (Publication Date: May 30, 2018) The problem to be solved

[0004] One of the technical problems to be solved by the present invention is to provide an egg yolk lecithin composition that can be expected to have greater efficacy than similar functional foods and compositions containing lecithin components, such as increased metabolism, increased cellular respiration, and increased blood circulation when taken as an oral or internal functional food or when the composition is introduced into the human body.

[0005] One of the technical problems to be solved by the present invention is to provide an egg yolk lecithin composition that can be expected to improve metabolic syndrome and cardiovascular diseases, provide antihypertensive effects through superior pharmacological action compared to pharmaceutical antihypertensive agents, and provide pharmacological effects such as coronary artery sclerosis and memory enhancement. means of solving the problem

[0006] According to the present invention, the above objectives can be achieved from an egg yolk lecithin composition comprising a mixture of 38.5 to 43.2% by weight of egg yolk lecithin, 23.5 to 28.8% by weight of chia seed oil, 18.5 to 21.6% by weight of grapeseed oil, 1.0 to 2.9% by weight of coconut oil, 0.5 to 1.4% by weight of mixed tocopherol containing alpha, beta, delta, and gamma components, 0.9 to 1.4% by weight of evening primrose seed oil, and 0.3 to 0.7% by weight of coenzyme Q10.

[0007] According to an embodiment of the present invention, the egg yolk lecithin can be selected and used by setting the following as standard specifications: DEHP: 1.0 ppm or less, Lutein: 1,000 ug / 100 g or more, moisture: 10% or less, bacterial count: n=5, c=1, m=10,000, M=50,000, coliform bacteria: n=5, c=1, m=10, M=100, Salmonella: n=5, c=0, m=0 / 25 g, and Listeria monocytogenes: n=5, c=0, m=0 / 25 g.

[0008] According to an embodiment of the present invention, the chia seed oil may be selected and used by setting the following as standard specifications: acid value: 4.0 or less, lead: 0.1 ppm or less, arsenic: 0.1 ppm or less, benzopyrene: 2.0 μg / kg or less, antioxidants: tertiary butylhydroquinone 0.2 g / kg or less, dibutylhydroxytoluene 0.2 g / kg or less, butylhydroxyanisole 0.2 g / kg or less, propyl gallic acid 0.1 g / kg or less, coliform bacteria: n=5, c=1, m=0, M=10, general bacteria: 100 cfu / ml, peroxide value: 10.0 or less, anisidine value: 10.0 or less, α-linolenic acid: 60% or more, linoleic acid: 15% or more.

[0009] According to an embodiment of the present invention, the grape seed oil may be selected and used by setting the following as standard specifications: acid value: 0.6 or less, lead: 0.1 ppm or less, arsenic: 0.1 ppm or less, benzopyrene: 2.0 μg / kg or less, antioxidants: tertiary butylhydroquinone 0.2 g / kg or less, dibutylhydroxytoluene 0.2 g / kg or less, butylhydroxyanisole 0.2 g / kg or less, propyl gallic acid 0.1 g / kg or less, coliform bacteria: n=5, c=1, m=0, M=10, general bacteria: 100 cfu / ml, peroxide value: 10.0 or less, anisidine value: 10.0 or less, and linoleic acid: 50% or more.

[0010] According to an embodiment of the present invention, the coconut oil may be selected and used by setting the following as standard specifications: peroxide value: 3.0 or less, acid value: 4.0 or less, iodine value: 7 to 11, lead: 0.1 ppm or less, arsenic: 0.1 ppm or less, benzopyrene: 2.0 μg / kg or less, antioxidants: tertiary butylhydroquinone 0.2g / kg or less, dibutylhydroxytoluene 0.2g / kg or less, butylhydroxyanisole 0.2g / kg or less, propyl gallic acid 0.1g / kg or less, coliform bacteria: n=5, c=1, m=0, M=10, general bacteria: 100 cfu / ml, anisidine value: 5.0 or less, and linoleic acid: 0.7% to 25%.

[0011] According to an embodiment of the present invention, the mixed tocopherol can be selected and used by setting the standard specifications as follows: total tocopherol: 34.0% or more, lead: 2 ppm or less, arsenic: 4 ppm or less, mercury: 1 ppm or less, specific rotation of +20° or more, general bacteria: 1000 cfu / g, and coliform bacteria: negative.

[0012] According to an embodiment of the present invention, the evening primrose seed oil may be selected and used by setting the following as standard specifications: gamma-linolenic acid: 7% or more, residual solvent when hexane is used: 50 ppm or less, lead: 1.0 ppm or less, cadmium: 0.3 ppm or less, coliform bacteria: negative, general bacteria: 100 cfu / ml, acid value: 1.0 or less, peroxide value: 10.0 or less, anisidine value: 10.0 or less, and linoleic acid: 65% or more.

[0013] In addition, according to the present invention, the above objectives are achieved by a step of extracting egg yolk lecithin by first composing egg yolk powder:ethanol = 1:5.5 (w / v), wherein after the first extraction of egg yolk lecithin, a second extraction is performed by mixing 1.6 times or more of ethanol with the first-extracted egg yolk lecithin slurry, and extracting egg yolk lecithin through a separation and concentration process; This can be achieved from a method for preparing an egg yolk lecithin composition comprising the step of mixing 38.5~43.2 wt% of egg yolk lecithin, 23.5~28.8 wt% of chia seed oil, 18.5~21.6 wt% of grapeseed oil, 1.0~2.9 wt% of coconut oil, 0.5~1.4 wt% of mixed tocopherol containing alpha, beta, delta, and gamma components, 0.9~1.4 wt% of evening primrose seed oil, and 0.3~0.7 wt% of coenzyme Q10.

[0014] According to an embodiment of the present invention, the egg yolk lecithin may include a step of selecting and using the egg yolk lecithin by setting the following as standard specifications: DEHP: 1.0 ppm or less, Lutein: 1,000 ug / 100 g or more, moisture: 10% or less, bacterial count: n=5, c=1, m=10,000, M=50,000, coliform bacteria: n=5, c=1, m=10, M=100, Salmonella: n=5, c=0, m=0 / 25 g, and Listeria monocytogenes: n=5, c=0, m=0 / 25 g.

[0015] According to an embodiment of the present invention, the chia seed oil may include a step of selecting and using the oil by setting the following as standard specifications: acid value: 4.0 or less, lead: 0.1 ppm or less, arsenic: 0.1 ppm or less, benzopyrene: 2.0 μg / kg or less, antioxidant: tertiary butylhydroquinone 0.2 g / kg or less, dibutylhydroxytoluene 0.2 g / kg or less, butylhydroxyanisole 0.2 g / kg or less, propyl gallic acid 0.1 g / kg or less, coliform bacteria: n=5, c=1, m=0, M=10, general bacteria: 100 cfu / ml, peroxide value: 10.0 or less, anisidine value: 10.0 or less, α-linolenic acid: 60% or more, linoleic acid: 15% or more.

[0016] According to an embodiment of the present invention, the grape seed oil may include a step of selecting and using the oil by setting the following as standard specifications: acid value: 0.6 or less, lead: 0.1 ppm or less, arsenic: 0.1 ppm or less, benzopyrene: 2.0 μg / kg or less, antioxidant: tertiary butylhydroquinone 0.2 g / kg or less, dibutylhydroxytoluene 0.2 g / kg or less, butylhydroxyanisole 0.2 g / kg or less, propyl gallic acid 0.1 g / kg or less, coliform bacteria: n=5, c=1, m=0, M=10, general bacteria: 100 cfu / ml, peroxide value: 10.0 or less, anisidine value: 10.0 or less, linoleic acid: 50% or more.

[0017] According to an embodiment of the present invention, the coconut oil may include a step of selecting and using the oil by setting the following as standard specifications: peroxide value: 3.0 or less, acid value: 4.0 or less, iodine value: 7 to 11, lead: 0.1 ppm or less, arsenic: 0.1 ppm or less, benzopyrene: 2.0 μg / kg or less, antioxidants: tertiary butylhydroquinone 0.2g / kg or less, dibutylhydroxytoluene 0.2g / kg or less, butylhydroxyanisole 0.2g / kg or less, propyl gallic acid 0.1g / kg or less, coliform bacteria: n=5, c=1, m=0, M=10, general bacteria: 100 cfu / ml, anisidine value: 5.0 or less, and linoleic acid: 0.7% to 25%.

[0018] According to an embodiment of the present invention, the mixed tocopherol may include a step of selecting and using the mixture by setting the standard specifications as follows: total tocopherol: 34.0% or more, lead: 2 ppm or less, arsenic: 4 ppm or less, mercury: 1 ppm or less, specific rotation of +20° or more, general bacteria: 1000 cfu / g, and coliform bacteria: negative.

[0019] According to an embodiment of the present invention, the evening primrose seed oil may include a step of selecting and using the oil by setting the following as standard specifications: gamma-linolenic acid: 7% or more, residual solvent when hexane is used: 50 ppm or less, lead: 1.0 ppm or less, cadmium: 0.3 ppm or less, coliform bacteria: negative, general bacteria: 100 cfu / ml, acid value: 1.0 or less, peroxide value: 10.0 or less, anisidine value: 10.0 or less, and linoleic acid: 65% or more. Effects of the invention

[0020] The present invention allows for the expectation of improved metabolism, increased cellular respiration, and increased blood circulation when taken orally or as an internal medicine, or when the composition is introduced into the human body, and has the effect of allowing for greater efficacy compared to similar functional foods and compositions containing lecithin.

[0021] In addition, the present invention has the potential to improve hypersensitivity or metabolic syndrome, improve cardiovascular disease, have an antihypertensive effect through superior pharmacological action compared to pharmaceutical antihypertensive agents, and have pharmacological effects such as coronary artery sclerosis and memory enhancement. Specific details for implementing the invention

[0022] Hereinafter, the 'egg yolk lecithin composition and method for preparing the same' according to a preferred embodiment of the present invention will be described as follows.

[0023] The manufacturing examples, embodiments, and experimental examples of the method below are provided merely to aid in understanding the present invention and may be modified in various other forms; furthermore, the scope of the present invention is not limited to the examples below.

[0024] Examples

[0025] An egg yolk lecithin composition was prepared by including a mixture of 38.5~43.2 wt% egg yolk lecithin, 23.5~28.8 wt% chia seed oil, 18.5~21.6 wt% grapeseed oil, 1.0~2.9 wt% coconut oil, 0.5~1.4 wt% mixed tocopherol, 0.9~1.4 wt% evening primrose seed oil, and 0.3~0.7 wt% coenzyme.

[0026] Creation fee

[0027] Components of the composition stick Unit: mg % Coenzyme Q10 (ubiquinone) 50 0.7 Evening Primrose Seeds 100 1.4 Egg yolk lecithin 3,000 43.2 Mixed tocopherols (alpha, beta, delta, gamma) 100 1.4 grapeseed oil 1,500 21.6 Chia seed oil 2,000 28.8 coconut oil 200 2.9 TOTAL 6,950 100.0

[0028] A mixture of preferred egg yolk lecithin compositions according to an embodiment of the present invention may preferably be prepared with a composition having the compositional ratios shown in [Table 1].

[0029] Manufacturing method

[0030] First, prepare 38.5~43.2% by weight of egg yolk lecithin, 23.5~28.8% by weight of chia seed oil, 18.5~21.6% by weight of grapeseed oil, 1.0~2.9% by weight of coconut oil, 0.5~1.4% by weight of mixed tocopherol, 0.9~1.4% by weight of evening primrose seed oil, and 0.3~0.7% by weight of coenzyme, which constitute the composition.

[0031] Here, it may be preferable to use a mixed tocopherol composition containing alpha, beta, delta, and gamma components.

[0032] A method for preparing a preferred egg yolk lecithin composition according to an embodiment of the present invention is described in detail as follows.

[0033] Preparation of egg yolk lecithin

[0034] Egg yolk lecithin can be manufactured in the order of weighing egg yolk powder, extraction, separation, concentration, and packaging of egg yolk lecithin.

[0035] First, ① for weighing egg yolk powder, raw materials are released according to the manufacturing instruction record, weighed, recorded in the raw material weighing record, and the weighed raw materials are transferred to the workplace.

[0036] Afterwards, ② the egg yolk extraction process is carried out. The egg yolk is extracted in two stages by transferring the cooled alcohol to a stirrer according to the manufacturing instruction record.

[0037] Here, for the first extraction, the ratio of egg yolk powder to ethanol is 1:5.5 (w / v), and for the second extraction, at least 1.6 times the amount of ethanol relative to the egg yolk powder is mixed into the first extraction slurry for extraction. At this time, it is preferable to extract at an extraction temperature of 60~65℃ for about 30 minutes.

[0038] Subsequently, ③ the egg yolk separation process is performed. The egg yolk extract obtained through the above extraction process is transferred to a filter dryer to separate the filtrate and the extraction residue, and the filtrate is transferred to a sedimentation tank for processing.

[0039] Afterwards, the egg yolk powder undergoes a concentration process. In the concentration process, the filtrate processed through the above separation process is filtered through a 1㎛ bag filter, the ethanol is evaporated under reduced pressure using a concentrator, and the evaporated ethanol is transferred to a recovery tank for processing.

[0040] Subsequently, the ⑤ packaging process for packaging egg yolk lecithin is performed. In the packaging process of egg yolk lecithin produced through the concentration process, the concentrate is vacuum-transferred to a packaging tank for egg yolk products. Then, while operating the stirring blades and maintaining the temperature of the contents at 50~55℃, the contents are passed through an inline-type SUS filter of 100 mesh or larger and placed in an HDPE container to complete the packaging.

[0041] Egg yolk lecithin + raw material mixture (preparation of composition)

[0042] The mixing of egg yolk lecithin and raw material mixtures can be manufactured in the order of weighing, mixing, semi-product packaging, inspection, and shipment.

[0043] First, ① weighing is performed by releasing egg yolk lecithin and other raw materials according to the manufacturing instruction record. The raw materials are weighed and recorded in the raw material weighing record. Here, the raw materials of the mixture to be mixed with egg yolk lecithin may include chia seed oil, grapeseed oil, coconut oil, mixed tocopherol, evening primrose oil, and coenzyme selected from vegetable oils.

[0044] Afterwards, ② a mixing process is performed to mix the mixture with egg yolk lecithin. In the mixing process, the raw materials of the mixture to be mixed with egg yolk lecithin are introduced into a mixing (stirring) tank and stirred while maintaining the temperature at 55℃~58℃ until the raw materials are completely mixed.

[0045] Afterwards, ③ the semi-finished product mixed with egg yolk lecithin undergoes a packaging process. In the semi-finished product packaging process, the product passes through a SUS filter of 50 mesh or larger, is quantitatively divided into 65*90cm PE plastic bags, tied with ties, and packaged in PE containers.

[0046] Afterwards, the ④ inspection process is performed. In the inspection process, the standard specifications of the product packaged through the above packaging process are tested, and the product is inspected according to the specified inspection items.

[0047] Afterwards, the ⑤ outbound process is carried out. In the outbound process, only suitable products that have passed the standard specifications are selectively outbound based on the results of the semi-finished product inspection, and the packaging process can be subsequently executed for sterilization, stick filling, and finished product packaging.

[0048] Meanwhile, the inspection items to be performed during the mixing process of egg yolk lecithin and egg yolk lecithin and mixtures can be carried out as shown in Inspection Example 1 of [Table 2] and Inspection Example 2 of [Table 3] below.

[0049] Inspection Example 1 during the manufacturing process according to an embodiment of the present invention process Inspection items note Extraction / Separation Saint - concentration Loss on appearance and drying - Egg yolk lecithin packaging Foreign matter, Loss on drying, Phospholipids, α-linolenic acid (ω3), Linoleic acid (ω6), Acid value, Peroxide value, Anisidine value, Coliform bacteria, General bacteria, Salmonella, Labeling information, Quantity CCP-1P Record, Process Inspection Log (Quality), Packaging Process Control Record (Manufacturing) mix Saint - Semi-finished product packaging Foreign matter label printing status indications appearance quantity CCP-2P Record, Process Inspection Log (Quality), Packaging Process Control Record (Manufacturing)

[0050] Inspection Example 2 during the manufacturing process according to an embodiment of the present invention process Inspection items note Semi-finished product inspection Appearance Loss on Drying Phospholipids α-linolenic acid (ω3) Linoleic acid (ω6) Acid Value Peroxide Value Anisidine Value General Bacteria Coliforms Check internal standards Product Incoming Inspection Characteristics Phospholipids α-linolenic acid (ω3) Linoleic acid (ω6) Acid value Peroxide value Anisidine value General bacteria Coliforms Suitable / Unsuitable Finished product inspection foreign matter E. coli Request for self-quality inspection

[0051] Meanwhile, it was evaluated that it is desirable to determine the standards and specifications for the various raw materials used to constitute the egg yolk lecithin composition, as well as for the semi-finished and finished products, as shown in the table below based on the test results.

[0052] Raw Material Standards / Specifications - Egg Yolk Lecithin (Powder) No item Standards / Specifications note 1 Saint It must be a yellowish-brown powder free from off-flavors and odors. Food Code 2 DEHP 10 ppm or less Internal Standards Evaluation 3 Lutein 1,000 ug / 100g or more 4 moisture 10% or less 5 bacterial count n=5, c=1, m=10,000, M=50,000 Check Food Code / Test Report 6 coliform bacteria n=5, c=1, m=10, M=100 7 Salmonella c=0, m=0 / 25g 8 Listeria monosaitogenes n=5, c=0, m=0 / 25g

[0053] Standards / Specifications for Raw Materials - Alcohol No item Standards / Specifications note 1 Saint It must be colorless and transparent, free from suspended particles and off-flavors or odors. Check Food Code / Test Report 2 ethanol 95.0 v / v% or higher 3 Evaporation residue 2.5 mg / 100g or less 4 Total acid (acetic acid) 0.002 w / v% or less 5 aldehyde 1 mg / 100 ml or less 6 methanol 0.15 mg / ml or less 7 Fusel oil 0.01 v / v% or less 8 permanganate-reducing substances It will not fade more than the standard solution within 5 minutes 9 yellow color Non-detectable 10 chloride Non-detectable

[0054] Raw Material Standards / Specifications - Grape Seed Oil No item Standards / Specifications note 1 Saint It must have its own unique color and flavor, and be free from off-flavors and odors. Check Food Code / Test Report 2 Sanga 0.6 or less 3 lead 0.1 ppm or less 4 Benzopyrene 2.0 μg / kg or less 5 arsenic 0.1 ppm or less 6 antioxidants Tertiary butylhydroquinone: 0.2 g / kg Dibutylhydroxytoluene: 0.2 g / kg Butylhydroxyanisole: 0.2 g / kg Protein gallic acid: 0.1 g / kg or less Internal standards 7 coliform bacteria n=5, c=1, m=0, M=10 8 general bacteria 100 cfu / ml 9 peroxide value 10.0 or less 10 Is it anisidine? 10.0 or less 11 linoleic acid 50% or more (qualitative)

[0055] Raw Material Standards / Specifications - Chia Seed Oil No item Standards / Specifications note 1 Saint It must have its own unique color and flavor, and be free from off-flavors and odors. Check Food Code / Test Report 2 Sanga 4.0 or lower 3 lead 0.1 ppm or less 4 Benzopyrene 2.0 μg / kg or less 5 arsenic 0.1 ppm or less 6 antioxidants Tertiary butylhydroquinone: 0.2 g / kg Dibutylhydroxytoluene: 0.2 g / kg Butylhydroxyanisole: 0.2 g / kg Protein gallic acid: 0.1 g / kg or less Internal standards 7 coliform bacteria n=5, c=1, m=0, M=10 8 general bacteria 100 cfu / ml 9 peroxide value 10.0 or less 10 Is it anisidine? 10.0 or less 11 linoleic acid 50% or more (qualitative) 12 α-linolenic acid 60% or more (qualitative)

[0056] Raw Material Standards / Specifications - Coconut Oil No item Standards / Specifications note 1 Saint It must have its own unique color and flavor, and be free from off-flavors and odors. Check Food Code / Test Report 2 peroxide value 3.0 or lower 3 Sanga 4.0 or lower 4 iodine 7~11 5 lead 0.1 ppm or less 6 Benzopyrene 2.0 μg / kg or less 7 arsenic 0.1 ppm or less 8 antioxidants Tertiary butylhydroquinone: 0.2 g / kg Dibutylhydroxytoluene: 0.2 g / kg Butylhydroxyanisole: 0.2 g / kg Protein gallic acid: 0.1 g / kg or less Internal standards 9 coliform bacteria n=5, c=1, m=0, M=10 10 general bacteria 100 cfu / ml 11 Is it anisidine? 5.0 or lower 12 linoleic acid 0.7% ~ 2.5% (Qualitative)

[0057] Raw Material Standards / Specifications - Evening Primrose Seed Oil No item Standards / Specifications note 1 Saint It must have its own unique color and flavor, and be free from off-flavors and odors. Check Food Code / Test Report 2 Gamma-linolenic acid 7% or more (more than the indicated amount) 3 residual solvent (When using hexane) 5.0 ppm or less 4 heavy metals Lead 1.0 ppm or less, Cadmium 0.3 ppm or less 5 coliform bacteria voice 6 general bacteria 100 cfu / ml 7 Sanga 1.0 or less 8 peroxide value 10.0 or less 9 Is it anisidine? 10.0 or less 10 linoleic acid 65% or more

[0058] Raw Material Standards / Specifications - d-Tocopherol (Mixed Type) No item Standards / Specifications note 1 Saint It is a pale yellow to reddish-brown, thick, and viscous liquid with a slightly peculiar odor. Check Food Code / Test Report 2 Total tocopherol 34.0% or more 3 lead 2 ppm or less 4 arsenic 4 ppm or less 5 mercury 1 ppm or less 6 Specific rotation +20° or more 7 general bacteria 1000 cfu / g Check test results 8 coliform bacteria voice

[0059] Standards / Specifications for Semi-finished Products - Egg Yolk Lecithin Semi-finished Product No item Standards / Specifications note 1 Saint A yellowish-brown paste with a unique flavor and no off-flavors. Food Code / Internal Standards 2 Salmonella n=5, c=0, m=0, M=0 3 coliform bacteria n=5, c=1, m=0, M=10 4 general bacteria 100 cfu / ml or less 5 Dryness Less than 4% 6 phospholipids 14.7% or more 7 Sanga 10.0 or less 8 peroxide value 10.0 or less 9 Is it anisidine? 10.0 or less 10 linoleic acid 20 g / 100g or more

[0060] Standards / Specifications for Semi-finished Products - Egg Yolk Lecithin + Mixture Semi-finished Product No item Standards / Specifications note 1 Saint Orange liquid with a unique flavor and no off-flavors Food Code / Internal Standards 2 coliform bacteria n=5, c=1, m=0, M=10 3 general bacteria 100 cfu / ml 4 Dryness Less than 2% 5 phospholipids 7.2% or more of 80% 6 Sanga 5.0 or lower 7 peroxide value 10.0 or less 8 Is it anisidine? 10.0 or less 9 Omega fatty acid α-Linolenic Acid : Linoleic Acid = 1 : 2 or greater (Composition Ratio %) α-Linolenic Acid: 80% or more of 30 g / 100g Linoleic Acid: 80% or more of 15 g / 100g

[0061] Standards / Specifications for Whole Products - Egg Yolk Lecithin Composition No item Standards / Specifications note 1 Saint Orange liquid with a unique flavor and no off-flavors Food Code / Internal Standards 2 coliform bacteria n=5, c=1, m=0, M=10 3 general bacteria 100 cfu / ml 4 phospholipids 80% or more of 500 mg / 7g 5 Sanga 5.0 or lower 6 peroxide value 10.0 or less 7 Is it anisidine? 10.0 or less 8 Omega fatty acid α-Linolenic Acid : Linoleic Acid = 1 : 2 or greater (Composition Ratio %) α-Linolenic Acid: 80% or more of 2,100 mg / 7g Linoleic Acid: 80% or more of 1,050 mg / 7g

[0062] Meanwhile, to confirm the components of the composition prepared by the above manufacturing method, it was analyzed under the following conditions.

[0063] Experimental Materials and Methods

[0064] The sample for this experiment was a composition prepared through the above example, and was analyzed by classifying it into the following components.

[0065] 1. Analysis of General Component Content

[0066] Moisture content was analyzed by the 105℃ atmospheric pressure heating and drying method, crude ash by the 550℃ direct incineration method, crude fat by an automatic fat extraction device (SX-6, Raypa Co, Spain), and crude protein by an automatic Kjeldahl analyzer (B-339, Buchi Co, Swiss).

[0067] 2. Total Dietary Fiber Analysis

[0068] According to the Prosky method (AOAC method) for measuring indigestible residues by digestive enzymes, 10g of the sample was weighed and placed in a 500ml beaker, to which 20ml of 0.08M phosphate buffer (pH 60) was added. The pH of this solution was measured, and if acidic, NaOH was used, or if alkaline, HCl was used to adjust the pH to 60±0.2. 0.1ml of Termamyl (heat-stable α-amylase) solution was added, the beaker was covered with aluminum foil, and the reaction was carried out in a 95℃ shaking water bath.

[0069] After cooling this solution at room temperature for 10 minutes, 10 ml of NaOH solution was added to adjust the pH to 75±0.1, and a 5 ml protease beaker was covered with aluminum foil and reacted in a 60°C incubator for 30 minutes. 10 ml of HCl was added to this solution to adjust the pH to 40, 0.1 ml of amyloglucosidase was added, the beaker was covered with aluminum foil again, and reacted in a 60°C incubator for 30 minutes. After cooling at room temperature, 285 ml of 95% EtOH, which is four times the amount of the solution, was added to precipitate the solution.

[0070] 0.5g of celite was placed in a glass filter to determine the content, and the receiver was mounted on a filter funnel. The celite was evenly moistened with 78% EtOH to form a single membrane, and the reaction-completed enzyme mixture was subjected to suction filtration. After filtration was complete, the sample was washed with 20ml of 78% EtOH. Subsequently, the crucible containing the precipitate was dried in a dryer, cooled in a desiccator, and then weighed. Protein was quantified for one of the two samples using the Kjeldahl method, and ash was quantified for the other sample after incineration at 525°C; the total dietary fiber content was calculated by applying the results to the TDF formula.

[0071] 3. Mineral Content Analysis

[0072] The mineral content was analyzed by preparing a sample using the wet digestion method. A sample was placed in a 250 mL digestion flask, 15 mL of HNO3 was added, and the contents were heated and dried. Then, 10 mL of HNO3 solution (HNO3:H2O = 1:2) and 30 mL of 60% HClO4 were added and heated until colorless. Subsequently, the mixture was diluted with a small amount of distilled water, transferred to an evaporating dish, and heated again to evaporate the HClO4. Afterward, 10 mL of HCl solution (HCl:H2O = 1:2) and an equal amount of distilled water were added to dissolve the solution in a water bath, and the volume was adjusted to 100 mL to be used as a sample for mineral analysis. At this time, Ca, K, Mg, Na, Fe, Cu, Zn, etc., were measured using an atomic absorption spectrophotometer, while P was measured at 650 nm using a spectrophotometer according to the molybdenum blue colorimetric method.

[0073] 4. Analysis of Free Sugar Content

[0074] The sample was centrifuged at 20°C, filtered through a 0.2 μm syringe membrane filter, and analyzed using an HPLC equipped with an ELSD. The column used was Asahipak NH2P-504E (46 mm × 250 mm), the column temperature was 35°C, the mobile phase was 75% acetonitrile, and the flow rate was 10 mL / min.

[0075] 5. Total Phenol Analysis

[0076] The total phenolic content was determined by adding 6 ml of distilled water to 0.1 ml of the extract obtained by microwave extraction with 50 ml of 70% MeOH, sequentially adding 0.5 ml of Folin-Ciocalteu's phenol regent and stirring, then sequentially adding 1.5 ml of saturated Na2CO3 solution and stirring thoroughly, and finally standing at room temperature for 1 hour. The absorbance was then measured at 765 nm using a spectrophotometer. The total phenolic content of the sample extract was calculated from a standard calibration curve obtained by preparing gallic acid at various concentrations as a standard.

[0077] 6. Total Flavonoid Analysis

[0078] Total flavonoids were analyzed according to the test methods specified in the Health Functional Food Code. A fixed amount of the sample was weighed, 20 mL of 90% ethanol was added, and the mixture was centrifuged at 3,000 rpm for 10 minutes to collect the supernatant. The residue was extracted three times with 8 mL of 80% ethanol. All extracts were combined and diluted with 80% ethanol to a total volume of 50 mL. Quercetin was prepared at a concentration of 0.1 mg / mL and used as a standard solution.

[0079] 7. Antioxidant activity

[0080] 50 ml of 70% EtOH was added to 5 g of the sample and extracted using a microwave sample pretreatment device at 80°C for 1 hour. The mixture was then filtered and diluted to 100 ml to be used as the reaction sample. The scavenging activity against DPPH radicals was measured using a modified Blois method. 2 ml of 2×10⁻⁴ M DPPH was added to 0.5 ml of each sample, mixed using a vortex mixer, left in the dark for 30 minutes, and then the absorbance was measured at 517 nm.

[0081] 8. Analysis of Free Amino Acid Content

[0082] A certain amount of sample was taken, 50 ml of 70% ethanol was added to homogenize it, and extraction was performed using a microwave sample pretreatment device at 80°C for 15 minutes. After vacuum filtration with filter paper, the extract was concentrated under reduced pressure at 45°C or below to remove ethanol, transferred to a separatory funnel, 20 ml of ether was added, and the lipid layer was removed. The water layer obtained through the above process was concentrated under reduced pressure at 45°C or below to completely remove water, dissolved in sodium citrate buffer (pH 2.2), filtered through a 0.45 µm membrane filter, and analyzed using an amino acid analysis system.

[0083] 9. Fatty Acid Content Analysis

[0084] According to the Food Code, oil was extracted using the ether extraction method, and after pretreatment by lipid purification and methyl esterification, GC analysis was performed.

[0085] Experimental results

[0086] General components of the composition of the embodiment of the present invention (Unit: %) Sample name moisture Views crude fat crude protein Dietary fiber Example composition 40.40±0.05 2.10±0.05 1.10±0.05 13.88±0.05 15.40±0.05

[0087] Mineral content of the composition of the present invention example (unit: mg / 100g) ingredient Ca P Mg Na K Fe Cu Zn Example composition 45,38±0.05 188.43±0.05 33.98±0.05 28.11±0.05 596.99±0.05 6.56±0.05 0.78±0.05 2.37±0.05

[0088] Free sugar content of the composition of the present invention example Free sugar(mg / 100g) Fructose Sucrose Maltose Total Example composition 135.56±0.05 40.38±0.05 323.08±0.05 499.02±0.15

[0089] Total phenolic content of the composition of the present invention example Sample name Total phenol content (mg / 100g) Example composition 121.01±0.15

[0090] Total flavonoid content of the composition of the embodiment of the present invention Sample name Flavonoid (mg / 100g) Example composition 0.48±0.15

[0091] Antioxidant activity (electron donating ability) of the composition of the present invention Sample name Electronic Donation Capacity (%) Example composition 38.54

[0092] Fatty acid content of the composition of the embodiment of the present invention Fatty Example Composition (Area,%) Myristic acid 0.48 Myristoleic acid 0.23 pentadecanoic acid 0.11 Palmitic acid 30.72 Palmitoieic acid 2.87 Heptadecanoic acid 0.85 cis-10-heptadecanoic acid 0.66 Stearic acid 5.08 Oleic acid 44.97 Arachidic acid 10.24 Linolenic acid 1.40 Arachidonic acid 0.88 Docosahexaenoc acid 1.44 Total 100.0

[0093] control group

[0094] An egg yolk lecithin composition was prepared by including a mixture of 80.2% by weight of egg yolk lecithin, 9.8% by weight of general oil, and 10% by weight of distilled water.

[0095] The above control group differs from the composition of the example of the present invention in that, in addition to containing egg yolk lecithin, chia seed oil, grapeseed oil, coconut oil, mixed tocopherol, evening primrose oil, and coenzyme are excluded from the mixture components.

[0096] To verify the efficacy of the composition of the embodiment of the present invention by comparing it with a control group, the following experiments 1 to 5 were performed and the results evaluated.

[0097] Experiment 1. Animal Experiment

[0098] Effect of the functional egg yolk lecithin composition of the present invention on blood pressure in rats with spontaneous hypertension.

[0099] The temperature was controlled to 18°C–22°C and the humidity to 45%–65%, and natural lighting was used indoors. The tail artery blood pressure of rats was measured using a BP-2006A intelligent non-invasive blood pressure monitor when the rats were alert.

[0100] After administering 0.1g of the composition prepared according to an embodiment of the present invention into the stomach, blood pressure is measured 5 times between 2 and 5 hours at 1 week, 3 weeks, and 6 weeks, respectively, and the average value thereof is taken as the blood pressure of the sample.

[0101] The functional egg yolk lecithin composition of the present invention [regarding] the blood pressure of spontaneously hypertensive rats

[0102] Effect (x±S, n=8)(mmHg)

[0103] By group Before taking After taking 1 week 3 weeks control group 150±0.15 150±0.15 159±0.15 165±0.15 Pioglitazone hydrochloride 151±0.15 151±0.15 159±0.15 167±0.15 Amlodipine 151±0.15 152±0.15 160±0.15 168±0.15 Composition of the embodiment of the present invention 151±0.15 147±0.15 138±0.15 133±0.15

[0104] As shown in [Table 21] above, the composition of the embodiment of the present invention is a functional composition that has a cardiovascular disease improvement function compared to the control group, and it was confirmed that it has a superior pharmacological effect in terms of antihypertensive effect compared to pharmaceutical antihypertensive agents when taken for a long period.

[0105] Experiment 2. Experiment on Metabolic Syndrome

[0106] Experiment on the improvement effect of the functional food composition of the present invention on patients with metabolic syndrome.

[0107] 1) General Information

[0108] Thirty patients with metabolic syndrome receiving treatment at a hospital between August 2023 and December 2023 were selected as subjects and randomly divided into a control group and an experimental group.

[0109] Control group: 8 males, 7 females, ages 55–70. Body mass index (BMI) 25.5–30;

[0110] Experimental group: 8 males, 7 females, ages 55–70. Body mass index (BMI) 24.5–31.

[0111] Prior to treatment, blood lipid analysis (including total cholesterol (TC) and high-density lipoprotein cholesterol (HDLC)), glycated hemoglobin (HbAIC), fasting blood glucose (FBG), fasting insulin (FINS), and fibrinogen (Fg) were performed on all patients with metabolic syndrome.

[0112] Patients with metabolic syndrome were selected based on the diagnostic criteria for type 2 diabetes and hypertension established by the WHO in 1999 and the guidelines of the Committee on Adult Care (NCEP ATP III), including primary hypertension, heart failure grade II or higher, liver disease, and kidney disease, while excluding hematological and renal failure diseases.

[0113] 2) Improvement Plan

[0114] The control group patients took 15 mg of pioglitazone once a day, and the experimental group patients took 3,000 mg of the functional composition prepared by the method of the example three times a day for 8 consecutive weeks, after which the index was re-tested.

[0115] Here, blood glucose was measured by the hexokinase method, blood lipids by the esterase method, fibrinogen by the coagulation method and the chromogenic substrate method, HbAIC by the chromatographic column method, and fasting insulin by the chemiluminescence immunoassay method.

[0116] Statistical analysis: SPSS software was used, and the paired samples t-test was used for significance testing.

[0117] 3) Improvement Effect

[0118] Changes in Fg, FINS, HbAIC, and TC / HDLC before and after administration (x±S)

[0119] division Before treatment After treatment control group Example composition control group Example composition FBG(mmol / L) 8.00±0.15 8.00±0.15 7.00±0.15 6.00±0.15 FINS(mlu / L) 30.00±0.15 30.00±0.15 25.00±0.15 16.00±0.15 HbAIC(%) 8.00±0.15 8.00±0.15 7.00±0.15 6.00±0.15 TC / HDLC(mmol / L) 5.00±0.15 5.00±0.15 4.00±0.15 3.00±0.15 Fg(mg / dl) 300.0±0.15 300.0±0.15 290.0±0.15 280.0±0.15

[0120] From [Table 22] above, regarding the improvement of metabolic syndrome, when a functional composition for improving cardiovascular disease containing the egg yolk lecithin composition of the present invention as an active ingredient was used, significant differences were observed compared to the levels of FBG, FINS, HbAIC, TC / HDLC, and Fg before consumption. When comparing the results after consumption with those of the example composition of the present invention, it was found that FBG, FINS, HbAIC, TC / HDLC, and Fg showed numerical significant differences in the group using the composition of the present invention. Through this, it was found that the egg yolk lecithin composition of the present invention has a definite improvement effect and action in terms of improving metabolic syndrome.

[0121] Experiment 3. Hypertension Experiment

[0122] Effect of the egg yolk lecithin composition of the present invention on blood pressure in a 50-year-old male (average blood pressure 110-180) with spontaneous hypertension.

[0123] Control group: 60-year-old male, average blood pressure 120-180. In the control group, 15 mg of pioclitazone was administered orally daily, and in the experimental group, 1.2 g of the composition prepared according to the example was administered orally three times a day.

[0124] Using the BP-2006A intelligent non-invasive blood pressure monitor, the wrist artery blood pressure of the subject is measured when the subject is mentally alert, and blood pressure is measured five times at 1 week, 3 weeks, and 6 weeks, respectively, between 2 and 5 hours after the administration of the drug in the stomach, and the average value of these measurements is taken as the blood pressure of the corresponding sample.

[0125] Effect of the egg yolk lecithin composition of the present invention on blood pressure in the human body with spontaneous hypertension (x±S, n=8)(mmHg)

[0126] By group Before taking After taking 1 week 3 weeks control group 150±0.15 150±0.15 159±0.15 165±0.15 Pioglitazone hydrochloride 151±0.15 151±0.15 159±0.15 167±0.15 Amlodipine 151±0.15 152±0.15 160±0.15 168±0.15 Composition of the embodiment of the present invention 151±0.15 147±0.15 138±0.15 133±0.15

[0127] As shown in [Table 23] above, it was confirmed that the composition having a cardiovascular disease improvement function has a superior pharmacological effect in terms of antihypertensive effect compared to pharmaceutical antihypertensive agents.

[0128] Experiment 4. Coronary Artery Scrubber

[0129] One of two rats that had coronary artery sclerosis induced by artificially administering high-dose cholesterol orally was orally administered the composition prepared according to the example, and the other rat was provided with only a normal feed as a control.

[0130] After 30 days, two rats were dissected under ether anesthesia to visually inspect the inside of their coronary arteries. Results: It was confirmed that foreign substances were deposited in the coronary arteries of the control group rats, while the blood vessels of the red rats that consumed the composition of the present invention were clean.

[0131] Experiment 5. Memory Enhancement Test

[0132] Six mice were divided into two groups of three, with one group of three serving as the control group and the other group of three as the experimental group, to conduct a memory enhancement experiment. After administering 0.1g-0.3g of the composition of the example of the present invention mixed into the feed to the experimental group by mouth twice a day for 15 days, a maze navigation test was performed. As a result, it was confirmed that all three mice in the experimental group had higher navigation memory compared to the control group.

[0133] As such, according to the egg yolk lecithin composition of the present invention, when taken orally or as an internal medicine or introduced into the human body, one can expect improvements in metabolism, increased cellular respiration, and increased blood circulation, and there is an advantage of expecting greater efficacy compared to similar functional foods and compositions containing lecithin components.

[0134] In addition, the present invention has the advantage of allowing for the expectation of pharmacological effects such as improvement of metabolic syndrome, improvement of cardiovascular disease, antihypertensive effects through superior pharmacological action compared to pharmaceutical antihypertensive agents, and improvement of coronary artery sclerosis and memory.

[0135] In addition, the present invention has the advantage of improving human body inflammation and improving the prevention and treatment rate of cancer by enhancing cellular oxygen respiration function through omega components contained in grapeseed oil and chia seed oil.

[0136] In addition, the present invention has the advantage of being able to improve the quality and quantity of alveolar surfactant activity through the active ingredient of egg yolk lecithin, thereby improving lung respiration function, preventing viral infections, and preventing cancer and improving cancer treatment rates.

[0137] As described above, the present invention has been explained with reference to one embodiment, but is not limited to such embodiment. Modifications and variations may be made within the scope of the gist of the invention, and such modifications and variations are included within the technical spirit of the present invention.

Claims

Claim 1 An egg yolk lecithin composition comprising a mixture of 38.5~43.2% by weight of egg yolk lecithin, 23.5~28.8% by weight of chia seed oil, 18.5~21.6% by weight of grapeseed oil, 1.0~2.9% by weight of coconut oil, 0.5~1.4% by weight of mixed tocopherol containing alpha, beta, delta, and gamma components, 0.9~1.4% by weight of evening primrose seed oil, and 0.3~0.7% by weight of coenzyme Q10. Claim 2 An egg yolk lecithin composition according to claim 1, characterized in that the egg yolk lecithin is selected and used by setting the following as standard specifications for each: DEHP: 1.0 ppm or less, Lutein: 1,000 ug / 100g or more, moisture: 10% or less, bacterial count: n=5, c=1, m=10,000, M=50,000, coliform bacteria: n=5, c=1, m=10, M=100, Salmonella: n=5, c=0, m=0 / 25g, and Listeria monocytogenes: n=5, c=0, m=0 / 25g. Claim 3 An egg yolk lecithin composition according to claim 1, characterized in that the chia seed oil is selected and used according to the respective standard specifications, wherein the acid value is 4.0 or less, lead is 0.1 ppm or less, arsenic is 0.1 ppm or less, benzopyrene is 2.0 μg / kg or less, antioxidants include tertiary butylhydroquinone 0.2 g / kg or less, dibutylhydroxytoluene 0.2 g / kg or less, butylhydroxyanisole 0.2 g / kg or less, propyl gallic acid 0.1 g / kg or less, coliform bacteria are n=5, c=1, m=0, M=10, general bacteria are 100 cfu / ml, peroxide value is 10.0 or less, anisidine value is 10.0 or less, α-linolenic acid is 60% or more, and linoleic acid is 15% or more. Claim 4 An egg yolk lecithin composition according to claim 1, characterized in that the grape seed oil is selected and used according to the respective standard specifications, wherein the acid value is 0.6 or less, lead is 0.1 ppm or less, arsenic is 0.1 ppm or less, benzopyrene is 2.0 μg / kg or less, antioxidants are tertiary butylhydroquinone 0.2 g / kg or less, dibutylhydroxytoluene 0.2 g / kg or less, butylhydroxyanisole 0.2 g / kg or less, propyl gallic acid 0.1 g / kg or less, coliforms are n=5, c=1, m=0, M=10, general bacteria are 100 cfu / ml, peroxide value is 10.0 or less, anisidine value is 10.0 or less, and linoleic acid is 50% or more. Claim 5 An egg yolk lecithin composition according to claim 1, characterized in that the coconut oil is selected and used according to the standard specifications, wherein the peroxide value is 3.0 or less, the acid value is 4.0 or less, the iodine value is 7 to 11, lead is 0.1 ppm or less, arsenic is 0.1 ppm or less, benzopyrene is 2.0 μg / kg or less, antioxidants are tertiary butylhydroquinone 0.2g / kg or less, dibutylhydroxytoluene 0.2g / kg or less, butylhydroxyanisole 0.2g / kg or less, and propyl gallic acid 0.1g / kg or less, coliforms are n=5, c=1, m=0, M=10, general bacteria are 100 cfu / ml, anisidine value is 5.0 or less, and linoleic acid is 0.7% to 25%. Claim 6 An egg yolk lecithin composition according to claim 1, characterized in that the mixed tocopherol is selected and used according to the respective standard specifications, with total tocopherol: 34.0% or more, lead: 2 ppm or less, arsenic: 4 ppm or less, mercury: 1 ppm or less, specific rotation +20° or more, general bacteria: 1000 cfu / g, and coliform bacteria: negative. Claim 7 An egg yolk lecithin composition according to claim 1, characterized in that the evening primrose seed oil is selected and used according to the respective standard specifications, wherein the gamma-linolenic acid is 7% or more, residual solvent when hexane is used is 50 ppm or less, lead is 1.0 ppm or less, cadmium is 0.3 ppm or less, coliform bacteria is negative, total bacteria are 100 cfu / ml, acid value is 1.0 or less, peroxide value is 10.0 or less, anisidine value is 10.0 or less, and linoleic acid is 65% or more. Claim 8 A step of extracting egg yolk lecithin by first preparing an egg yolk powder:ethanol ratio of 1:5.5 (w / v), wherein after the first extraction of egg yolk lecithin, a second extraction is performed by mixing at least 1.6 times the amount of ethanol into the egg yolk lecithin slurry extracted in the first step, and extracting egg yolk lecithin through separation and concentration processes; A method for preparing an egg yolk lecithin composition comprising the step of mixing 38.5~43.2 wt% egg yolk lecithin, 23.5~28.8 wt% chia seed oil, 18.5~21.6 wt% grapeseed oil, 1.0~2.9 wt% coconut oil, 0.5~1.4 wt% mixed tocopherol containing alpha, beta, delta, and gamma components, 0.9~1.4 wt% evening primrose seed oil, and 0.3~0.7 wt% coenzyme Q10. Claim 9 A method for preparing an egg yolk lecithin composition according to claim 8, wherein the egg yolk lecithin is selected and used according to the respective standard specifications, wherein DEHP: 1.0 ppm or less, Lutein: 1,000 ug / 100 g or more, moisture: 10% or less, bacterial count: n=5, c=1, m=10,000, M=50,000, coliform bacteria: n=5, c=1, m=10, M=100, Salmonella: n=5, c=0, m=0 / 25 g, and Listeria monocytogenes: n=5, c=0, m=0 / 25 g. Claim 10 A method for preparing an egg yolk lecithin composition according to claim 8, wherein the chia seed oil is selected and used according to the respective standard specifications, wherein the acid value is 4.0 or less, lead is 0.1 ppm or less, arsenic is 0.1 ppm or less, benzopyrene is 2.0 μg / kg or less, antioxidants include tertiary butylhydroquinone 0.2 g / kg or less, dibutylhydroxytoluene 0.2 g / kg or less, butylhydroxyanisole 0.2 g / kg or less, propyl gallic acid 0.1 g / kg or less, coliform bacteria are n=5, c=1, m=0, M=10, general bacteria are 100 cfu / ml, peroxide value is 10.0 or less, anisidine value is 10.0 or less, α-linolenic acid is 60% or more, and linoleic acid is 15% or more. Claim 11 A method for preparing an egg yolk lecithin composition according to claim 8, wherein the grape seed oil is selected and used according to the respective standard specifications, with the acid value being 0.6 or less, lead being 0.1 ppm or less, arsenic being 0.1 ppm or less, benzopyrene being 2.0 μg / kg or less, antioxidants being tertiary butylhydroquinone being 0.2 g / kg or less, dibutylhydroxytoluene being 0.2 g / kg or less, butylhydroxyanisole being 0.2 g / kg or less, propyl gallic acid being 0.1 g / kg or less, coliform bacteria being n=5, c=1, m=0, M=10, general bacteria being 100 cfu / ml, peroxide value being 10.0 or less, anisidine value being 10.0 or less, and linoleic acid being 50% or more. Claim 12 A method for preparing an egg yolk lecithin composition according to claim 8, wherein the coconut oil is selected and used according to the standard specifications, wherein the peroxide value is 3.0 or less, acid value is 4.0 or less, iodine value is 7 to 11, lead is 0.1 ppm or less, arsenic is 0.1 ppm or less, benzopyrene is 2.0 μg / kg or less, antioxidants are tertiary butylhydroquinone 0.2g / kg or less, dibutylhydroxytoluene 0.2g / kg or less, butylhydroxyanisole 0.2g / kg or less, propyl gallic acid 0.1g / kg or less, coliform bacteria are n=5, c=1, m=0, M=10, general bacteria are 100 cfu / ml, anisidine value is 5.0 or less, and linoleic acid is 0.7% to 25%. Claim 13 A method for preparing an egg yolk lecithin composition according to claim 8, characterized in that the mixed tocopherol is selected and used according to the respective standard specifications, with total tocopherol: 34.0% or more, lead: 2 ppm or less, arsenic: 4 ppm or less, mercury: 1 ppm or less, specific rotation +20° or more, general bacteria: 1000 cfu / g, and coliform bacteria: negative. Claim 14 A method for preparing an egg yolk lecithin composition according to claim 8, wherein the evening primrose seed oil is selected and used according to the respective standard specifications, having gamma-linolenic acid: 7% or more, residual solvent when hexane is used: 50 ppm or less, lead: 1.0 ppm or less, cadmium: 0.3 ppm or less, coliform bacteria: negative, general bacteria: 100 cfu / ml, acid value: 1.0 or less, peroxide value: 10.0 or less, anisidine value: 10.0 or less, and linoleic acid: 65% or more.

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