JP2009051959A - Method for extracting fish oil, and food or medicine using the method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for extracting fish oil, by which high quality fish oil having low content of harmful components, little fish odor, and a low peroxide value, hardly oxidized, and being clear can be efficiently obtained by a simple operation, and by which the amount of water used for treatment can be suppressed to minimum and the use amount of washing water can be also suppressed to be small. <P>SOLUTION: The same amount of water as that of a fish head part is added to the fish head part, and then, vapor is removed for at least 60 min while heating them at low pressure of -0.088 to -0.0971 MPaG and at 30-55°C. Thereafter, an extract is obtained by heating the water and the fish head part at pressure of 0.2 MPaG and a temperature of 60-120°C for at least 60 min while closely sealing the vessel, and the obtained extract is separated into a liquid content and a solid content. The liquid content is allowed to stand and the resulting supernatant is used as the fish oil. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a fish oil extraction method using the head of a fish and a food or a medicine using this method.

Fish oils rich in n-3 PUFAs (polyunsaturated fatty acids) such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are recognized as healthy oils and are in increasing demand all over the world.
Usually, fish oil is produced by a method performed under high-temperature aeration called a boil-off method, so that PUFA as an active ingredient is easily oxidized, causing a significant deterioration in quality and sometimes transforming into a harmful substance. In addition, the spoiled and oxidized fish oil becomes a coffee color and emits a severe odor.
For this reason, the obtained fish oil is refine | purified through complicated chemical processes, such as an organic solvent process and molecular distillation, and is finally commercialized. For example, Patent Document 1 describes a production method in which after degumming treatment and deoxidation treatment, a peroxide value is gradually suppressed through a process called steam distillation to reduce odor.

Further, Patent Document 2 describes a method of repeatedly extracting water with water at low temperatures and extracting fish oil by centrifugation. However, according to this method, since a large amount of treated water is required, the yield is small, and there is no step of eliminating harmful substances such as residual agricultural chemicals, there is concern about safety.
Furthermore, Patent Document 3 describes a method of crushing the orbital tissue to a particle size of 5 to 200 μm and heating at 30 to 60 ° C. to suppress the smell and coloring of fish oil. Since there is no exclusion process for agricultural chemicals, concerns about safety have not been resolved.

Japanese Patent No. 3229378 JP 2004-91514 A Japanese Patent No. 3128111

  The problem to be solved by the present invention is to use a fish head that is often discarded, has a low content of harmful components, is difficult to oxidize, has a low fish odor, is clear, and has a low peroxide value. It is an object to provide a method for extracting fish oil that can be efficiently obtained by simple operations, minimizes the amount of water used for processing, and requires less washing water.

In the fish oil extraction method of the present invention, the same amount of water was added to the head of the fish, and the steam was removed for at least 60 minutes while heating at a pressure of -0.088 MPaG to -0.0971 MPaG and a temperature of 30 ° C to 55 ° C under low pressure. After that, with the container sealed, the extract obtained by pressurizing and heating at a pressure of 0.2 MPaG and a temperature of 60 ° C. to 120 ° C. for at least 60 minutes is separated into a liquid and a solid, and the liquid is allowed to stand. Then use the supernatant as fish oil.
The food or medicine of the present invention contains fish oil obtained by the above fish oil extraction method.

As the fish, relatively large fish species such as salmon and carp are suitable, and it is desirable to use one that has been stored frozen in order to prevent oxidation.
The raw material charged in the container is ideally boiled at 30 to 40 ° C. close to the melting point of fish oil and at a pressure of −0.0939 MPaG to −0.0971 MPaG, but the capacity of the vacuum pump is required to be large, and the cost Therefore, it is considered that 55 ° C. and −0.088 MPaG which does not adversely affect the quality of fish oil are sufficient for industrial production.
The time for boiling in a low pressure state and the time for heating and pressurizing in the next step are suitably 60 minutes to 90 minutes, but may be longer.

According to the fish oil extraction method of the present invention, after the first raw material is charged, all the extraction steps are performed in the same pressure vessel without contact with the outside air, and the oxygen is first contained in the vessel under reduced pressure. Extraction is carried out while discharging outside, and the extraction is continuously carried out in a sealed container that shuts off the outside air, so that an extremely low oxygen state is maintained. As a result, the extraction temperature is 120 ° C. Since the quality does not deteriorate even when the temperature is raised to 1, not only can effective ingredients be extracted efficiently at high temperatures, but it is also difficult to oxidize without adding antioxidants, etc., and it can prevent the odor and discoloration unique to fish oil. It can be widely used for food, cosmetics, etc.
In addition, the effort to transfer containers, the effort to wash the containers, the amount of water used for extraction and washing water has been greatly reduced, and the common sense in the fishery processing industry is that 10 tons of water is normally used for 1 ton of fish. Only use the same amount of water as the fish, greatly reducing production costs.

In addition, since boiling is initially performed in a low-pressure state, the boiling point is low and fuel consumption is small.Next, by applying pressure and heating, active ingredients are extracted without waste, and high yields are maintained while maintaining high quality. Can be raised.
Moreover, since volatile harmful components such as PCB contained in the steam are removed by boiling in a low pressure state, fish oil with very high safety can be obtained.
The food or medicine of the present invention has no unpleasant color or fishy odor, and can easily take ω-3 unsaturated fatty acids that are effective for the body.

Add the same amount of water to the head of the fish and remove the steam for at least 60 minutes while heating at a low pressure and a pressure of -0.088 MPaG to -0.0971 MPaG and a temperature of 30 ° C to 55 ° C. And a step of extracting an active ingredient by pressurizing and heating at a pressure of 0.2 MPaG and a temperature of 60 ° C. to 120 ° C. for at least 60 minutes, and converting the obtained extract into a liquid and a solid content. Separate, leave the liquid still, and use the supernatant as fish oil.
If necessary, a clearer fish oil can be collected by centrifuging the fish oil that has become a supernatant at 6000 G to 10000 G.

The head portion of 16 kg of the salmon stored frozen at -70 ° C. was divided into four portions while being frozen, left to be half-thawed, and then put into a vacuum / pressure kettle with 16 kg of water.
Next, the generated steam was continuously sucked and removed by a vacuum pump while boiling vigorously for 60 minutes under the conditions of pressure -0.088 MPaG and temperature 55 ° C.
Next, the vacuum suction was stopped, the pressure was immediately set to 0.2 MPaG while the vacuum / pressure kettle was sealed, the temperature was raised to 103 ° C., and the pressure / heating conditions were maintained for 60 minutes. Since heating is performed while maintaining a vacuum state, the pressure gradually increases from the vacuum due to the evaporation of water vapor in the vacuum / pressure vessel, and continues to boil vigorously, and the boiling stops when the pressure exceeds the atmospheric pressure. That is, the oil liquid does not boil under the conditions of 0.2 MPaG and 103 ° C.

After the pressurization and heat treatment, the substance taken out from the vacuum / pressure vessel was separated into 24.5 kg of liquid and 6.2 kg of solid consisting of bone, muscle tissue and the like.
Further, the liquid was allowed to stand for 5 minutes, and 5.3 kg of the supernatant was recovered as fish oil. As a result of analyzing the collected supernatant, the total lipid content was 99.5% by weight and the peroxide value was 0.6 meq / kg.

[Change in peroxide value (POV) over time]
The fish oil obtained in this example and the fish oil obtained by the boiling method were stored in a glass transparent container filled with air at room temperature, and the change in the peroxide value after collecting the oil was measured. The results are shown in FIG. 1 together with the changes over time in the peroxide values of soybean oil and soy sauce oil (2003, researched by Kikkoman Corporation) for reference.
As is clear from FIG. 1, the fish oil obtained in this example is overwhelmingly less oxidized than fish oil and soybean oil obtained by the conventional production method, and is superior to soy sauce oil that has a very high antioxidation effect. It was.
Further, the peroxide value of the fish oil obtained in this example was astonishingly low as 0.6 meq / kg after 1 week of oil collection and 0.98 meq / kg after 7 weeks, and 2.38 meq / kg after 20 weeks. It was found to be kg and hardly oxidized.

[Change in fatty acid composition over time]
In general, there is almost no change in the change in the peroxide value in a certain period, and after the incubation period, the value rises rapidly and leads to corruption. Therefore, when the peroxide value is measured within this incubation period, it does not appear as a numerical value even though oxidation has actually progressed. For this reason, the degree of oxidation is often known by measuring the value of PUFA (polyunsaturated fatty acid), which is said to be most easily oxidized.
Therefore, the fish oil obtained in this example was left uncovered at room temperature for 3 months after collection, and the fatty acid composition was measured twice a day for 20 days (National University Corporation). Toyama University Hamasaki classroom). The results are shown in Table 1.

  In Table 1, the total amount of PUFA (polyunsaturated fatty acids) was 37.7% and 37.9% on the first day of measurement, and was 36.90% and 37.20% on the 20th day, showing almost no change. . Moreover, EPA and DHA which are active ingredients were hardly decreased.

[Measurement of color difference]
The fish oil obtained in this example and the color of the fish oil extracted by the conventional production method (boiled method) are shown in FIG. 2, but the fish oil obtained in this example (left side in FIG. 2) is based on the conventional production method. It is clear at first glance that the color is lighter than that of fish oil (right side of FIG. 2).
In order to more objectively evaluate the difference in color between the two, JISZ8729 is used for the fish oil according to the present example and the fish oil obtained by the boil-up method after three months have been collected using a spectrocolorimeter CM-2600d. The color difference was measured based on the results, and the results are shown in Table 2.

In Table 2 above, L is lightness, 0 represents black, 50 represents gray, and 100 represents white. In a,-represents the green direction and + represents the red direction. As for b,-represents a blue direction and + represents a yellow direction. c indicates saturation, and the larger the value of +, the brighter the color. h represents a hue angle, and the position of the color can be determined by an angle moved with respect to the hue in the counterclockwise direction from the a + red axis as 0 degree. Generally, if there is a difference of 6.0 to 12.0, it is evaluated that it is significantly different.
From the numerical values in Table 2 above, it can be seen that the fish oil according to the present example has a slightly yellowish greenish transparent color tone, and the fish oil produced by the conventional method has a reddish brown color.

  Although PUFA is very easy to oxidize and is sensitively affected by oxygen, temperature, moisture, metal ions, and light, it is common sense that it emits an unbearable fishy odor and rot odor along with oxidation. The fish oil obtained in this example is almost transparent even if it is kept in contact with the atmosphere in a glass container that is transparent at room temperature without adding any antioxidant, and the color is almost transparent. There was no odor peculiar to fish oil, and it was confirmed that the content of DHA / EPA having the highest commercial value hardly decreased.

  The fish oil obtained in Example 1, collagen peptide extracted and concentrated from salmon residue, and anserine-containing powder are mixed at a ratio of 1: 5 to 1:10 according to the desired hardness, and processed into a pill of 300 mg Han 50 mg. Then, 3 to 5 grains were stored in an aluminum sachet. This pill did not oxidize even after long-term storage, had no fishy odor, and was easy to take.

The fish oil obtained in Example 1 was stored in a transparent container and sprinkled with 1 to 2 g of vegetable salad as a dressing with salt and lemon, but the color was light and there was no odor caused by oxidation. I couldn't.
In addition, when this fish oil was sprinkled over lean sashimi with low fat content, the fish odor did not increase and the flavor of the fish was rich in fat.

The figure which shows the time-dependent change of the peroxide value of the fish oil which concerns on this invention, the fish oil by a conventional manufacturing method, soybean oil, and soy sauce oil. The figure which shows the color of the fish oil which concerns on this invention, and the fish oil by a conventional manufacturing method.

Claims (2)

  Add the same amount of water to the head of the fish, remove the steam for at least 60 minutes while heating at low pressure and pressure of -0.088 MPaG to -0.0971 MPaG, temperature of 30 ° C to 55 ° C, then keep the container sealed, The extract obtained by pressurizing and heating at a pressure of 0.2 MPaG and a temperature of 60 ° C. to 120 ° C. for at least 60 minutes is separated into a liquid component and a solid component, and the liquid component is allowed to stand to use the supernatant as fish oil. Fish oil extraction method characterized by   A food or medicine comprising fish oil obtained by the fish oil extraction method according to claim 1.