JPH07274826A - Tuna and/or bonito eye socket fatty oil reduced in fish smell - Google Patents
Tuna and/or bonito eye socket fatty oil reduced in fish smellInfo
- Publication number
- JPH07274826A JPH07274826A JP6088091A JP8809194A JPH07274826A JP H07274826 A JPH07274826 A JP H07274826A JP 6088091 A JP6088091 A JP 6088091A JP 8809194 A JP8809194 A JP 8809194A JP H07274826 A JPH07274826 A JP H07274826A
- Authority
- JP
- Japan
- Prior art keywords
- tuna
- bonito
- orbital fat
- fat
- orbital
- 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.)
- Pending
Links
- 241000269851 Sarda sarda Species 0.000 title claims abstract description 44
- 239000010685 fatty oil Substances 0.000 title abstract 5
- 210000004279 orbit Anatomy 0.000 title abstract 3
- 241000251468 Actinopterygii Species 0.000 title description 36
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 claims abstract description 38
- 235000020673 eicosapentaenoic acid Nutrition 0.000 claims abstract description 38
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 229960005135 eicosapentaenoic acid Drugs 0.000 claims abstract description 38
- 235000020669 docosahexaenoic acid Nutrition 0.000 claims abstract description 33
- 239000003925 fat Substances 0.000 claims description 123
- 239000003921 oil Substances 0.000 claims description 28
- 235000019197 fats Nutrition 0.000 claims description 22
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 claims description 15
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 claims description 15
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 claims description 15
- DYLIWHYUXAJDOJ-OWOJBTEDSA-N (e)-4-(6-aminopurin-9-yl)but-2-en-1-ol Chemical compound NC1=NC=NC2=C1N=CN2C\C=C\CO DYLIWHYUXAJDOJ-OWOJBTEDSA-N 0.000 claims description 14
- 125000005313 fatty acid group Chemical group 0.000 claims 2
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 abstract description 36
- 235000013305 food Nutrition 0.000 abstract description 20
- 229940090949 docosahexaenoic acid Drugs 0.000 abstract description 18
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 11
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 11
- 239000002994 raw material Substances 0.000 abstract description 9
- 150000004665 fatty acids Chemical group 0.000 abstract description 6
- 239000002253 acid Substances 0.000 abstract description 2
- 230000000704 physical effect Effects 0.000 abstract 2
- 235000019645 odor Nutrition 0.000 description 51
- 235000019688 fish Nutrition 0.000 description 38
- 235000019198 oils Nutrition 0.000 description 26
- 238000006243 chemical reaction Methods 0.000 description 23
- 241000962514 Alosa chrysochloris Species 0.000 description 21
- 239000003054 catalyst Substances 0.000 description 18
- 238000006722 reduction reaction Methods 0.000 description 17
- 238000003860 storage Methods 0.000 description 15
- 238000011156 evaluation Methods 0.000 description 12
- 238000012360 testing method Methods 0.000 description 12
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 11
- 230000006866 deterioration Effects 0.000 description 10
- 239000000463 material Substances 0.000 description 9
- 239000004927 clay Substances 0.000 description 8
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 7
- 239000003963 antioxidant agent Substances 0.000 description 7
- 235000006708 antioxidants Nutrition 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 6
- 230000003078 antioxidant effect Effects 0.000 description 6
- 235000021323 fish oil Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 6
- 235000014593 oils and fats Nutrition 0.000 description 6
- 230000009467 reduction Effects 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 241000269821 Scombridae Species 0.000 description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 5
- 229910052739 hydrogen Inorganic materials 0.000 description 5
- 239000001257 hydrogen Substances 0.000 description 5
- 241000894007 species Species 0.000 description 5
- 239000005909 Kieselgur Substances 0.000 description 4
- KDLHZDBZIXYQEI-UHFFFAOYSA-N Palladium Chemical compound [Pd] KDLHZDBZIXYQEI-UHFFFAOYSA-N 0.000 description 4
- 241000276618 Perciformes Species 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 230000002349 favourable effect Effects 0.000 description 4
- 239000011521 glass Substances 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 229930003799 tocopherol Natural products 0.000 description 4
- 235000010384 tocopherol Nutrition 0.000 description 4
- 229960001295 tocopherol Drugs 0.000 description 4
- 239000011732 tocopherol Substances 0.000 description 4
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 4
- 210000005252 bulbus oculi Anatomy 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000008676 import Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 3
- 238000001256 steam distillation Methods 0.000 description 3
- 230000001629 suppression Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical class [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 241000283153 Cetacea Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229910000564 Raney nickel Inorganic materials 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000007872 degassing Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000004626 essential fatty acids Nutrition 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- -1 lithium aluminum hydride Chemical compound 0.000 description 2
- 235000020640 mackerel Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000199 molecular distillation Methods 0.000 description 2
- 229910052759 nickel Inorganic materials 0.000 description 2
- 239000010461 other edible oil Substances 0.000 description 2
- 229910052763 palladium Inorganic materials 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000019512 sardine Nutrition 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- MBDOYVRWFFCFHM-SNAWJCMRSA-N (2E)-hexenal Chemical compound CCC\C=C\C=O MBDOYVRWFFCFHM-SNAWJCMRSA-N 0.000 description 1
- ZHHYXNZJDGDGPJ-BSWSSELBSA-N (2e,4e)-nona-2,4-dienal Chemical compound CCCC\C=C\C=C\C=O ZHHYXNZJDGDGPJ-BSWSSELBSA-N 0.000 description 1
- DJRSBBCVHHMMLH-ZAJAATJQSA-N (2e,4e,6e)-deca-2,4,6-trienal Chemical compound CCC\C=C\C=C\C=C\C=O DJRSBBCVHHMMLH-ZAJAATJQSA-N 0.000 description 1
- NDFKTBCGKNOHPJ-AATRIKPKSA-N (E)-hept-2-enal Chemical compound CCCC\C=C\C=O NDFKTBCGKNOHPJ-AATRIKPKSA-N 0.000 description 1
- 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 description 1
- 208000035285 Allergic Seasonal Rhinitis Diseases 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 206010003645 Atopy Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000195940 Bryophyta Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 206010016322 Feeling abnormal Diseases 0.000 description 1
- 241001125831 Istiophoridae Species 0.000 description 1
- 241000735455 Katsuwonus Species 0.000 description 1
- 241000269819 Katsuwonus pelamis Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 239000007868 Raney catalyst Substances 0.000 description 1
- NPXOKRUENSOPAO-UHFFFAOYSA-N Raney nickel Chemical compound [Al].[Ni] NPXOKRUENSOPAO-UHFFFAOYSA-N 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 241000276699 Seriola Species 0.000 description 1
- 208000006981 Skin Abnormalities Diseases 0.000 description 1
- 241000269849 Thunnus Species 0.000 description 1
- 241000269841 Thunnus albacares Species 0.000 description 1
- 241000269957 Thunnus obesus Species 0.000 description 1
- 241001504592 Trachurus trachurus Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910045601 alloy Inorganic materials 0.000 description 1
- 239000000956 alloy Substances 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- QDWJUBJKEHXSMT-UHFFFAOYSA-N boranylidynenickel Chemical compound [Ni]#B QDWJUBJKEHXSMT-UHFFFAOYSA-N 0.000 description 1
- MOOAHMCRPCTRLV-UHFFFAOYSA-N boron sodium Chemical compound [B].[Na] MOOAHMCRPCTRLV-UHFFFAOYSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000012024 dehydrating agents Substances 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 229940013317 fish oils Drugs 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- NDFKTBCGKNOHPJ-UHFFFAOYSA-N hex-2-enal Natural products CCCCC=CC=O NDFKTBCGKNOHPJ-UHFFFAOYSA-N 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- TYQCGQRIZGCHNB-JLAZNSOCSA-N l-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(O)=C(O)C1=O TYQCGQRIZGCHNB-JLAZNSOCSA-N 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229910052746 lanthanum Inorganic materials 0.000 description 1
- FZLIPJUXYLNCLC-UHFFFAOYSA-N lanthanum atom Chemical compound [La] FZLIPJUXYLNCLC-UHFFFAOYSA-N 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000012280 lithium aluminium hydride Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000007087 memory ability Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020166 milkshake Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- HZPNKQREYVVATQ-UHFFFAOYSA-L nickel(2+);diformate Chemical compound [Ni+2].[O-]C=O.[O-]C=O HZPNKQREYVVATQ-UHFFFAOYSA-L 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011946 reduction process Methods 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- FKHIFSZMMVMEQY-UHFFFAOYSA-N talc Chemical compound [Mg+2].[O-][Si]([O-])=O FKHIFSZMMVMEQY-UHFFFAOYSA-N 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、魚臭が低減されたマグ
ロおよび/またはカツオ眼窩脂肪に関する。本発明のマ
グロおよび/またはカツオ眼窩脂肪は、魚臭や戻り臭が
低減されていると共にドコサヘキサエン酸(DHA)や
エイコサペンタエン酸(EPA)などの高度不飽和脂肪
酸を相当量含有しているので、一般の食品や医療食など
の油脂素材として有用である。FIELD OF THE INVENTION The present invention relates to tuna and / or bonito orbital fat with reduced fishy odor. Since the tuna and / or bonito orbital fat of the present invention has a reduced fish odor and returning odor, and contains a considerable amount of highly unsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), It is useful as an oil and fat material for general foods and medical foods.
【0002】[0002]
【従来の技術】油脂は、蛋白質、炭水化物と並び食品の
三大栄養素の一つであって、エネルギー源として重要な
役割を果たしており、日本人においては食事中の総エネ
ルギーに占める脂肪エネルギーの比率は約25%に達して
いる現状にある。また、油脂は生体を構成する重要な成
分でもあり、食物からの脂肪摂取が欠乏すると様々な症
状や障害が現れることが多数報告されている。BACKGROUND OF THE INVENTION Oils and fats are one of the three major nutrients in foods, along with proteins and carbohydrates, and play an important role as an energy source. In the Japanese, the ratio of fat energy to total energy in the diet Is currently about 25%. In addition, fats and oils are also important constituents of the living body, and it has been reported that various symptoms and disorders appear when the intake of fats from food is deficient.
【0003】また、油脂はグリセロール骨格に脂肪酸3
分子がエステル結合した構造を有しており、脂肪酸の種
類や組合せによって性状や生体内での役割を大きく左右
される。そして、この脂肪酸の中でも、高度不飽和脂肪
酸には、それ自体あるいはその代謝生産物に生体内で有
用な生理機能を示すものが多い。例えば、リノール酸や
α−リノレン酸は欠乏すると、皮膚異常、組織再生力の
減退、病気感染に対する感受性の増加などの症状をもた
らし、かつ、これらの脂肪酸は生体内で合成されず食事
から摂取しなければならないので、必須脂肪酸とされて
いる。Fats and oils are fatty acids 3 in the glycerol skeleton.
The molecule has an ester-bonded structure, and its properties and role in the living body are greatly influenced by the type and combination of fatty acids. Of these fatty acids, many of the polyunsaturated fatty acids have useful physiological functions in vivo for themselves or their metabolites. For example, deficiency of linoleic acid and α-linolenic acid causes symptoms such as skin abnormalities, diminished tissue regeneration ability, and increased susceptibility to disease infection, and these fatty acids are not synthesized in vivo and are ingested from the diet. It is considered an essential fatty acid because it must be present.
【0004】これらの必須脂肪酸と並んで、ドコサヘキ
サエン酸(DHA)やエイコサペンタエン酸(EPA)
は、循環器系疾患やその他の成人病の予防および治療に
有効であるとされており、近年、注目を集めている高度
不飽和脂肪酸である。そして、特に血小板凝集能低下、
血中コレステロール低下、血糖値低下などの血液循環器
系への作用、肝中性脂肪低下やリウマチの治療および予
防効果、各種悪性腫瘍発生率低下作用、アトピー、喘
息、花粉症などに対する免疫調整作用、さらには、最近
注目されている作用として、学習機能や記憶力の向上お
よび改善、痴呆症抑制、視力向上あるいは低下抑制など
の神経系に関する作用が報告されている〔「機能性脂質
の開発と応用」佐藤清隆他監修、シーエムシー「食品と
開発」1992年8月号、健康産業新聞社発行〕。Along with these essential fatty acids, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA)
Is a polyunsaturated fatty acid, which has been attracting attention in recent years because it is said to be effective in the prevention and treatment of cardiovascular diseases and other adult diseases. And especially the decrease in platelet aggregation,
Effects on the blood circulation system such as lowering blood cholesterol, lowering blood sugar level, therapeutic and preventive effects on lowering hepatic triglyceride and rheumatism, lowering the incidence of various malignant tumors, immunomodulating effects on atopy, asthma, hay fever, etc. Furthermore, recently, as the actions that have been attracting attention, actions related to the nervous system such as improvement and improvement of learning function and memory ability, suppression of dementia, improvement of visual acuity or suppression of deterioration have been reported [[Development and application of functional lipids "Supervised by Kiyotaka Sato et al., CMC" Food and Development "August 1992 issue, published by Kenko Sangyo Shimbun.
【0005】このように各種の生理機能が報告されてい
るドコサヘキサエン酸(DHA)やエイコサペンタエン
酸(EPA)は、多くの魚類や鯨の脂肪中に存在してお
り、魚種や鯨、または、それらの部位により、あるいは
漁獲の場所と時期により、これらの含有量が異なる。そ
して、イワシ、アジなどの小型魚の脂肪中にはエイコサ
ペンタエン酸(EPA)が、カツオ、マグロ、カジキ、
カンパチ、サメなどの大型魚の脂肪中にはドコサヘキサ
エン酸(DHA)が、それぞれ多量に含まれていること
が知られている〔油脂化学便覧第4版〕。Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which have been reported to have various physiological functions as described above, are present in fats of many fishes and whales. These contents differ depending on their parts or the place and time of catch. Eicosapentaenoic acid (EPA) is found in the fats of small fish such as sardines and horse mackerels, and bonito, tuna, marlin,
It is known that fats of large fish such as amberjack and shark contain a large amount of docosahexaenoic acid (DHA), respectively [Handbook of Oil and Fat Chemistry, 4th Edition].
【0006】これらの魚種や鯨の中で、特にマグロやカ
ツオの体脂肪中には高度不飽和脂肪酸が多量に含有され
ている。Among these fish species and whales, especially the body fat of tuna and bonito contains a large amount of highly unsaturated fatty acids.
【0007】スズキ目サバ科Scombridaeマグロ属に属
し、ラテン名を Thunnusと称するマグロは、ドコサヘキ
サエン酸(DHA)を20〜30%、エイコサペンタエン酸
(EPA)を3〜10%含有している。このマグロは、熱
帯および温帯海域のほぼ全域に分布しており、Tuna
〔英〕、Thon〔仏〕、Thun〔独〕などと呼ばれ、漁業の
対象になっている。そして、日本における漁獲量はマグ
ロ総量として約34万トン(1992年)であり、この他に約
25万トンを輸入している現状にある〔「1993年度版、食
品・生産・輸入・消費(水産・水産加工品編)」、食品
流通研究会発行、1993年発行〕。中でもメバチマグロと
キハダマグロは、漁獲量、輸入量共に多い。[0007] Tuna, which belongs to the genus Scombridae of the Perciformes mackerel family and whose Latin name is Thunnus, contains 20 to 30% of docosahexaenoic acid (DHA) and 3 to 10% of eicosapentaenoic acid (EPA). This tuna is distributed over almost all tropical and temperate waters,
It is called [English], Thon [French], Thun [German], etc. and is the target of fishing. The total catch of tuna in Japan was about 340,000 tons (1992), and
Currently importing 250,000 tons [1993 edition, Food / Production / Import / Consumption (Fisheries / Fisheries Processed Products), Food Distribution Research Association, 1993]. Above all, bigeye tuna and yellowfin tuna are large in both catch and import.
【0008】また、スズキ目サバ科Scombridaeカツオ属
に属し、ラテン名をKatsuwonusと称するカツオは、ドコ
サヘキサエン酸(DHA)を20〜25%、エイコサペンタ
エン酸(EPA)を5〜10%含有している。このカツオ
は、熱帯および温帯海域のほぼ全域に分布しており、Sk
ipjack、Bonito〔英〕、Bonite、Listao〔仏〕、Bonito
〔独〕などと呼ばれ、漁業の対象になっている。そし
て、日本における漁獲量は約32万トン(1992年)であ
り、この他に約3万トンを輸入している現状にある
〔「1993年度版、食品・生産・輸入・消費(水産・水産
加工品編)」、食品流通研究会発行、1993年発行〕。A skipjack belonging to the genus Scombridae skipjack of the order Perciformes and having a Latin name of Katsuwonus contains 20 to 25% of docosahexaenoic acid (DHA) and 5 to 10% of eicosapentaenoic acid (EPA). . This bonito is distributed almost all over the tropical and temperate waters, and Sk
ipjack, Bonito (UK), Bonite, Listao (France), Bonito
It is called [German] and is subject to fishing. The catch in Japan is about 320,000 tons (1992), and about 30,000 tons is also imported [FY1993 version, food / production / import / consumption (fisheries / fisheries Processed products) ”, published by Food Distribution Research Association, published in 1993].
【0009】そして、マグロおよびカツオの眼球の背後
部に存在する脂肪である眼窩脂肪には、高度不飽和脂肪
酸、特にドコサヘキサエン酸(DHA)が非常に高濃度
に存在している。これらの眼窩脂肪の高度不飽和脂肪酸
含有率は、魚種、捕獲海域、捕獲時期により変動する
が、マグロ眼窩脂肪およびカツオ眼窩脂肪においては、
ドコサヘキサエン酸(DHA)が30〜43%、エイコサペ
ンタエン酸(EPA)が4〜10%存在している。このマ
グロもしくはカツオから採取した眼窩脂肪は、通常、酸
処理、脱ガム、脱酸などの処理を受けた後、遠心分離な
どの処理により油分から水溶性画分を除去して得られ
る。Further, highly unsaturated fatty acids, especially docosahexaenoic acid (DHA), are present in a very high concentration in the orbital fat, which is the fat existing behind the eyeballs of tuna and bonito. The polyunsaturated fatty acid content of these orbital fats varies depending on the fish species, catching area, and catching time, but in orbital fat of skipjack tuna and skipjack orbital fat,
Docosahexaenoic acid (DHA) is present at 30-43% and eicosapentaenoic acid (EPA) is present at 4-10%. The orbital fat collected from the tuna or skipjack is usually obtained by removing the water-soluble fraction from the oil by a treatment such as acid treatment, degumming, deoxidation and the like.
【0010】一方、食品素材にとって香りは重要な因子
である。一般的に魚油は、ドコサヘキサエン酸(DH
A)やエイコサペンタエン酸(EPA)などの高度不飽
和脂肪酸を相当量含有していて利用価値の高い油脂であ
るが、特有の臭気(魚臭)を有しているので、食品素材
としての利用が制限されている。これはマグロ眼窩脂肪
やカツオ眼窩脂肪においても同様である。On the other hand, fragrance is an important factor for food materials. Generally, fish oil is docosahexaenoic acid (DH
A) is a fat and oil with a high utility value that contains a considerable amount of highly unsaturated fatty acids such as A) and eicosapentaenoic acid (EPA), but because it has a unique odor (fish odor), it can be used as a food material. Are limited. This also applies to tuna orbital fat and skipjack orbital fat.
【0011】現在、魚臭については、活性炭、活性白
土、珪藻土などへの吸着、分子蒸留、あるいは水蒸気蒸
留により、その除去が試みられている。しかし、このよ
うな脱臭処理を行ったマグロ眼窩脂肪やカツオ眼窩脂
肪、あるいはこれらの眼窩脂肪を配合した食品は保存中
に魚臭が発生する。この魚臭は、主に高度不飽和脂肪酸
であるドコサヘキサエン酸(DHA)、エイコサペンタ
エン酸(EPA)などが酸化劣化を受けて発生するもの
であって、臭気成分としては、ノナジエナール、デカト
リエナール、ヘキセナール、ヘプテナールなどのアルデ
ヒドやオクタジエノンなどのケトンであると報告されて
いる〔Karahadian and Linsay, J. of Am. Oil Chemist
s' Society, Vol.66, no.7, p.953, 1989 〕。At present, removal of fish odor is attempted by adsorption on activated carbon, activated clay, diatomaceous earth, etc., molecular distillation, or steam distillation. However, tuna orbital fat and bonito orbital fat that have been subjected to such deodorization, or foods containing these orbital fats produce fishy odor during storage. This fish odor is generated mainly by oxidative deterioration of highly unsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). As odorous components, nonadienal, decatrienal, Aldehydes such as hexenal and heptenal and ketones such as octadienone have been reported [Karahadian and Linsay, J. of Am. Oil Chemist
s' Society, Vol.66, no.7, p.953, 1989].
【0012】マグロ眼窩脂肪やカツオ眼窩脂肪について
も、これらの臭気成分の除去や発生の抑制が重要な課題
であり、前述したように、活性炭、活性白土、珪藻土な
どへの吸着、分子蒸留、あるいは水蒸気蒸留による魚臭
の除去が試みられている。しかし、これらの方法により
処理したマグロ眼窩脂肪やカツオ眼窩脂肪も保存中に魚
臭を発生するので、ビタミンE、アスコルビン酸および
その誘導体、レシチン、その他、各種の酸化防止剤を多
量に用いて酸化劣化を抑制することが不可欠となってい
る現状にある。With respect to tuna orbital fat and skipjack orbital fat, the removal of these odorous components and the suppression of their generation are important issues. As described above, adsorption to activated carbon, activated clay, diatomaceous earth, molecular distillation, or Attempts have been made to remove fishy odor by steam distillation. However, tuna orbital fat and skipjack orbital fat treated by these methods also produce fishy odors during storage. Therefore, vitamin E, ascorbic acid and its derivatives, lecithin, and other various antioxidants are used for oxidation. At present, it is essential to suppress deterioration.
【0013】一方、還元処理により安定化された魚油と
して、イワシ油やサバ油を原料とした硬化魚油が従来か
ら製造されており、融点が20〜45℃、好ましくは35℃以
上に上昇した硬化魚油は食品素材として使用し易いとさ
れている〔油脂・油糧ハンドブック、阿部芳郎監修、幸
書房発行〕。しかし、このような硬化魚油では、魚油中
に含まれている高度不飽和脂肪酸が還元され消失してい
る。したがって、現在入手可能な硬化魚油中には、ドコ
サヘキサエン酸(DHA)やエイコサペンタエン酸(E
PA)が含まれていないか、ごく僅かに残存しているの
みである。この状況は、マグロ眼窩脂肪やカツオ眼窩脂
肪の場合も同様であった。On the other hand, as fish oil stabilized by reduction treatment, hardened fish oil made from sardine oil or mackerel oil has been conventionally produced, and has a melting point of 20 to 45 ° C, preferably 35 ° C or higher. It is said that fish oil is easy to use as a food material [Oil and oil handbook, supervised by Yoshiro Abe, published by Sachi Shobo]. However, in such a hydrogenated fish oil, the highly unsaturated fatty acid contained in the fish oil is reduced and disappears. Therefore, among currently available hardened fish oils, docosahexaenoic acid (DHA) and eicosapentaenoic acid (E
PA) is not contained or only a slight amount remains. This situation was similar in the case of orbital fat of tuna and skipjack orbital fat.
【0014】[0014]
【発明が解決しようとする課題】本発明は、上記の問題
に鑑みなされたものであって、その目的は、多くの生理
活性を有するので有用な食品素材となり得るが、特有の
臭気を発生するが故に食品素材としての利用が困難であ
るか、もしくは、その利用が限定されているマグロ眼窩
脂肪やカツオ眼窩脂肪から、魚臭の発生を低減せしめる
と共にドコサヘキサエン酸(DHA)やエイコサペンタ
エン酸(EPA)などの高度不飽和脂肪酸を相当量含有
するマグロおよび/またはカツオ眼窩脂肪を提供するこ
とにある。SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and its purpose is to be a useful food material because it has many physiological activities, but it produces a peculiar odor. Therefore, it is difficult to use as a food material, or the use of tuna orbital fat and bonito orbital fat, whose use is limited, reduces the generation of fish odor and also causes docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The present invention provides tuna and / or bonito orbital fat containing a large amount of highly unsaturated fatty acids such as).
【0015】本発明者らは、係る目的を達成するため
に、マグロおよび/またはカツオ眼窩脂肪の還元処理を
行い、その保存試験を実施した結果、魚臭の発生が顕著
に抑制されると共に優れた風味安定性を示すことを見出
した。そして、この結果に基づき、鋭意研究を重ねた結
果、魚臭の発生を低減せしめると共にドコサヘキサエン
酸(DHA)やエイコサペンタエン酸(EPA)などの
高度不飽和脂肪酸を相当量含有するマグロおよび/また
はカツオ眼窩脂肪を製造するための還元条件を見出し、
本発明を完成するに至った。In order to achieve the above object, the inventors of the present invention performed a reduction treatment of tuna and / or bonito orbital fat and conducted a preservation test thereof. As a result, the generation of fish odor was significantly suppressed and it was excellent. It has been found that it exhibits excellent flavor stability. Then, based on this result, as a result of extensive studies, tuna and / or skipjack containing a considerable amount of highly unsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) while reducing the generation of fish odor. Finding reducing conditions for producing orbital fat,
The present invention has been completed.
【0016】[0016]
【課題を解決するための手段】本発明の魚臭が低減され
たマグロおよび/またはカツオ眼窩脂肪は、マグロやカ
ツオから得られたマグロおよび/またはカツオ眼窩脂肪
を還元処理することにより得ることができる。原料とな
るマグロ眼窩油は、マグロ(スズキ目サバ科Scombridae
マグロ属)の眼球背後部から搾油されたものを用いる。
また、カツオ眼窩脂肪は、カツオ(スズキ目サバ科Scom
bridaeカツオ属)の眼球背後部から搾油されたものを用
いる。The fish odor-reduced tuna and / or bonito orbital fat of the present invention can be obtained by subjecting tuna and / or bonito orbital fat obtained from tuna or bonito to a reduction treatment. it can. The tuna orbital oil used as a raw material is tuna ( Perciformes mackerel Scombridae
(Tuna) Use the one that has been oiled from the back of the eyeball.
In addition, bonito orbital fat is bonito (Perciformes Scomaceae Scom
The oil extracted from the back of the eyeball is used.
【0017】本発明の魚臭が低減されたマグロおよび/
またはカツオ眼窩脂肪を得るために行う還元処理は触媒
存在下で行うが、ここで用いることのできる触媒とし
て、還元ニッケル、ギ酸ニッケル、ラネーニッケル、ホ
ウ化ニッケルなどのニッケル触媒やリチウムアルミニウ
ムハイドライド、水素化ホウ素ナトリウム、さらにプラ
チナ、パラジウム、鉄、銅などから構成される金属触
媒、ランタン系やカルシウム系の水素貯蔵(吸蔵)合金
などを例示することができる。これらの触媒について
は、その触媒活性や要求される反応条件に応じて適宜選
択して用いる。Tuna with reduced fish odor according to the present invention and / or
Alternatively, the reduction treatment performed to obtain bonito orbital fat is performed in the presence of a catalyst, and examples of the catalyst that can be used here include nickel catalysts such as reduced nickel, nickel formate, Raney nickel, nickel boride, lithium aluminum hydride, and hydrogenation. Examples thereof include sodium boron, a metal catalyst composed of platinum, palladium, iron, copper, and the like, and a lanthanum-based or calcium-based hydrogen storage (storage) alloy. These catalysts are appropriately selected and used according to their catalytic activity and required reaction conditions.
【0018】次に、還元処理の手順について説明する。
まず、マグロやカツオから得られた眼窩脂肪と適宜選択
した触媒とを反応容器に注入する。なお、眼窩脂肪と触
媒の割合は、用いる触媒種により異なるので、用いる触
媒種に応じて決定する。また、眼窩脂肪と触媒とは、必
ずしも一緒に反応容器に注入する必要はなく、先に眼窩
脂肪を注入して所定の条件に到達した後、触媒を注入し
ても良いし、その逆の操作を行っても構わない。さら
に、反応容器は、耐圧式で撹拌装置が装備されているも
のが好ましいが、その形状やサイズについては特に限定
されず、バッチ式であっても構わないし、また、連続式
であっても構わない。Next, the procedure of the reduction process will be described.
First, orbital fat obtained from tuna or bonito and a catalyst selected appropriately are injected into a reaction container. The ratio of the orbital fat to the catalyst varies depending on the catalyst species used, and is therefore determined according to the catalyst species used. Further, the orbital fat and the catalyst do not necessarily have to be injected together into the reaction container, and the catalyst may be injected after the orbital fat is injected first to reach a predetermined condition, or vice versa. Do not mind. Further, the reaction vessel is preferably a pressure resistant type and equipped with a stirring device, but the shape and size thereof are not particularly limited, and may be a batch type or a continuous type. Absent.
【0019】反応容器に供給された眼窩脂肪と触媒につ
いては、撹拌しながら減圧操作(5torr以下)を行うこ
とにより、十分脱気、脱水を行う。なお、用いる眼窩脂
肪が十分脱水されている場合には、必ずしもこの減圧操
作を行う必要はない。この操作が完了した後、反応容器
を所定の反応温度まで昇温する。この反応温度域は、用
いる触媒種により異なるので、用いる触媒種に応じて決
定する。そして、所定反応温度に達したならば、必要に
応じて水素ガスを反応容器に供給し、還元反応を開始す
る。The orbital fat and the catalyst supplied to the reaction vessel are sufficiently degassed and dehydrated by performing depressurization operation (5 torr or less) while stirring. If the orbital fat to be used is sufficiently dehydrated, it is not always necessary to perform this depressurization operation. After this operation is completed, the reaction container is heated to a predetermined reaction temperature. This reaction temperature range varies depending on the catalyst species used, so it is determined according to the catalyst species used. Then, when the temperature reaches the predetermined reaction temperature, hydrogen gas is supplied to the reaction container as necessary to start the reduction reaction.
【0020】還元反応を開始してから所定の時間が経過
した後、撹拌を止め、水素ガスを用いた場合には水素ガ
スを反応容器から除去することにより、あるいは、用い
た触媒種によっては、水、酸、もしくはアルカリを加え
ることにより、還元反応を停止する。また、急激な温度
操作が可能な反応容器を用いている場合には、反応容器
内の眼窩脂肪の温度を速やかに50℃以下、望ましくは10
℃以下に冷却することにより、還元反応を停止すること
もできる。After a lapse of a predetermined time from the start of the reduction reaction, the stirring is stopped, and when hydrogen gas is used, the hydrogen gas is removed from the reaction vessel, or depending on the catalyst species used, The reduction reaction is stopped by adding water, acid, or alkali. Further, when using a reaction container capable of rapid temperature control, the temperature of the orbital fat in the reaction container is rapidly reduced to 50 ° C or less, preferably 10
It is also possible to stop the reduction reaction by cooling to below the temperature.
【0021】その後、還元処理を行った眼窩脂肪を反応
容器から取り出すが、その際には、酸化劣化を避けるた
め、眼窩脂肪を20℃以下に冷却しておくことが好まし
い。そして、反応容器から取り出した眼窩脂肪から触媒
および水分などの夾雑物を除去する。これらを除去する
方法として、固形物を除去するには、濾過操作が有効で
ある。この濾過操作を行うに際しては、必要に応じ濾過
助剤として活性白土や珪藻土を用いても構わない。ま
た、活性白土や珪藻土に、シリカゲルやフロリジルなど
の吸着剤を混合して用いても構わない。一方、水分を除
去するには、減圧乾燥を行うことが簡便であるが、凍結
乾燥を行ったり、脱水剤を用いても構わない。After that, the reduced orbital fat is taken out from the reaction container. At that time, it is preferable to cool the orbital fat to 20 ° C. or lower in order to avoid oxidative deterioration. Then, impurities such as catalyst and water are removed from the orbital fat taken out from the reaction container. As a method for removing these, filtration operation is effective for removing solids. When performing this filtration operation, activated clay or diatomaceous earth may be used as a filter aid, if necessary. In addition, activated clay or diatomaceous earth may be mixed with an adsorbent such as silica gel or florisil. On the other hand, in order to remove water, it is easy to carry out vacuum drying, but freeze drying or a dehydrating agent may be used.
【0022】このような操作を行うことにより、本発明
の魚臭が低減されたマグロおよび/またはカツオ眼窩脂
肪を得ることができるが、必要に応じて水蒸気蒸留など
の脱臭操作を行っても構わない。なお、得られた眼窩脂
肪については、保存中の酸化劣化を防止するために、酸
化防止剤を添加し、不活性ガスを吹き込んだ後、冷蔵保
存することが好ましい。By carrying out such an operation, the tuna and / or bonito orbital fat of the present invention having a reduced fishy odor can be obtained, but if necessary, a deodorizing operation such as steam distillation may be carried out. Absent. The obtained orbital fat is preferably stored in a refrigerator after adding an antioxidant and blowing an inert gas in order to prevent oxidative deterioration during storage.
【0023】この還元処理により、マグロ眼窩脂肪やカ
ツオ眼窩脂肪に含まれる前述した魚臭成分やそれらの前
駆体は、還元、異性化もしくは分解を受け、魚臭を発生
しない化学成分に変換されるので魚臭の発生は低減され
るが、ドコサヘキサエン酸(DHA)やエイコサペンタ
エン酸(EPA)などの高度不飽和脂肪酸は相当量残存
している。なお、本発明の魚臭が低減されたマグロおよ
び/またはカツオ眼窩脂肪については、ドコサヘキサエ
ン酸(DHA)を25〜38%の範囲で含有し、かつ、エイ
コサペンタエン酸(EPA)を2〜8%の範囲で含有し
ている。また、本発明の魚臭が低減されたマグロおよび
/またはカツオ眼窩脂肪のトランス異性体含有率は4%
以上であり、十分安定化された眼窩脂肪となっていた。
一方、通常のマグロ眼窩脂肪およびカツオ眼窩脂肪は、
位置異性体を殆ど含まず、トランス異性体含有率は1〜
2%以下であった。なお、トランス異性体含有率の測定
は、日本油化学協会制定、基準油脂分析試験法 2.4.24
、あるいは、Official andTentative Methods of the
American Oil Chemists' Society, Official Method
Cd 14-61に従って行った。By this reduction treatment, the above-mentioned fishy odor components contained in the tuna orbital fat and bonito orbital fat and their precursors are reduced, isomerized or decomposed to be converted into chemical components which do not generate fishy odor. Therefore, the generation of fish odor is reduced, but a considerable amount of highly unsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) remains. The tuna and / or bonito orbital fat with reduced fish odor of the present invention contains docosahexaenoic acid (DHA) in the range of 25 to 38%, and eicosapentaenoic acid (EPA) in the range of 2 to 8%. It is contained in the range of. Further, the trans isomer content of the tuna and / or bonito orbital fat of the present invention with reduced fishy odor is 4%.
As described above, the orbital fat was sufficiently stabilized.
On the other hand, normal tuna orbital fat and skipjack orbital fat
Almost no positional isomer, trans isomer content of 1
It was 2% or less. The trans isomer content was determined by the Japan Oil Chemistry Association, standard oil and fat analysis test method 2.4.24.
, Or Official and Tentative Methods of the
American Oil Chemists' Society, Official Method
Performed according to Cd 14-61.
【0024】なお、必要に応じて、本発明の魚臭が低減
されたマグロおよび/またはカツオ眼窩脂肪と他の食用
油脂を混合して用いることもできるし、また、予めマグ
ロおよび/またはカツオ眼窩脂肪と他の食用油脂を混合
した後、還元処理を行って、本発明の魚臭が低減された
マグロおよび/またはカツオ眼窩脂肪を製造することも
できる。If necessary, the tuna and / or bonito orbital fat of the present invention having a reduced fish odor can be mixed with other edible oils or fats, or the tuna and / or bonito orbital can be used in advance. It is also possible to produce a tuna and / or bonito orbital fat of the present invention with reduced fish odor by mixing the fat with other edible oils and fats and then subjecting the mixture to a reduction treatment.
【0025】さらに、本発明の魚臭が低減されたマグロ
および/またはカツオ眼窩脂肪について、保存試験を実
施し、官能評価を行ったところ、魚臭の発生が少なく、
風味の点においても優れていることが確認された。した
がって、本発明の魚臭が低減されたマグロおよび/また
はカツオ眼窩脂肪は、食品素材としての利用に適したも
のであり、ミルクセーキ、コーヒー飲料、乳酸菌飲料な
どの飲料、アイスクリーム、ゼリー、ムース、ヨーグル
トなどのデザート類、味噌、畜肉、魚肉製品、粉ミルク
類、チーズフード、ファットスプレッドなどの乳製品や
離乳食など、あらゆるタイプの食品の原料素材として有
用であり、医薬品の原料としても利用可能である。ま
た、本発明の魚臭が低減されたマグロおよび/またはカ
ツオ眼窩脂肪を用いることにより、従来マグロ眼窩脂肪
やカツオ眼窩脂肪の風味安定性を確保するために用いて
いた抗酸化剤の添加量についても、その使用を低減する
ことが可能である。以下に実施例を示し、本発明をさら
に詳しく説明する。Furthermore, the tuna and / or bonito orbital fat of the present invention having a reduced fish odor was subjected to a preservation test and sensory evaluation was conducted.
It was confirmed that the flavor was also excellent. Therefore, the tuna and / or bonito orbital fat with reduced fish odor of the present invention is suitable for use as a food material, and drinks such as milkshake, coffee drink, lactic acid bacteria drink, ice cream, jelly, mousse, It is useful as a raw material for all types of foods such as desserts such as yogurt, miso, meat, fish products, milk powder, cheese food, dairy products such as fat spreads and baby food, and can also be used as a raw material for pharmaceuticals. . Further, by using the tuna and / or bonito orbital fat with reduced fish odor of the present invention, the addition amount of the antioxidant that was conventionally used to ensure the flavor stability of the tuna orbital fat and bonito orbital fat was used. Can also reduce its use. Hereinafter, the present invention will be described in more detail with reference to examples.
【0026】[0026]
【実施例1】精製マグロ眼窩脂肪(DHA:35.5%、E
PA: 7.2%、トランス異性体含有率: 1.4%)500gを
反応容器(2l)に充填し、還元ニッケル触媒 0.50g(0.
10重量%)添加した。そして、攪拌しながら5torr以下
となるよう脱気、脱水操作を行った後、水素圧力が3kg
/cm2の雰囲気下、 130℃で10分間還元反応を行った。そ
の後、水素ガスを反応容器から除去して還元反応を停止
し、20℃以下に冷却した後、活性白土で処理し、本発明
の魚臭が低減されたマグロ眼窩脂肪378gを得た。なお、
このマグロ眼窩脂肪のDHA含有率は29.3%、EPA含
有率は 4.9%であった。また、トランス異性体含有率は
6.3%であった。Example 1 Purified tuna orbital fat (DHA: 35.5%, E
PA: 7.2%, trans isomer content: 1.4%) 500g was charged into a reaction vessel (2l) and reduced nickel catalyst 0.50g (0.
10% by weight) was added. After degassing and dehydration operations with stirring to 5 torr or less, the hydrogen pressure was 3 kg.
The reduction reaction was performed at 130 ° C. for 10 minutes in an atmosphere of / cm 2 . Then, hydrogen gas was removed from the reaction vessel to stop the reduction reaction, cooled to 20 ° C. or lower, and then treated with activated clay to obtain 378 g of orbital fat of the present invention with reduced fish odor. In addition,
The tuna orbital fat had a DHA content of 29.3% and an EPA content of 4.9%. The trans isomer content is
It was 6.3%.
【0027】次に、原料として用いた精製マグロ眼窩脂
肪とこの実施例で得られたマグロ眼窩脂肪の保存試験を
実施した。それぞれの眼窩脂肪 50gを容量 100mlのガラ
ス製蓋付き容器に入れ、酸化防止剤としてトコフェロー
ル20mgを添加し、50±1℃に保たれたオーブンに保存し
て、強制劣化試験を行った。なお、官能評価は、訓練を
受けた専門パネラー10人により行い、魚臭の強度および
好ましさについて、表1に示す基準により行った。Next, a preservation test was conducted on the refined tuna orbital fat used as a raw material and the tuna orbital fat obtained in this example. 50 g of each orbital fat was placed in a glass lidded container having a volume of 100 ml, 20 mg of tocopherol was added as an antioxidant, and the mixture was stored in an oven kept at 50 ± 1 ° C. to perform a forced deterioration test. The sensory evaluation was carried out by 10 trained professional panelists, and the strength and preference of fish odor were evaluated according to the criteria shown in Table 1.
【0028】[0028]
【表1】 ──────────────────────────────────── 評価点 魚臭強度 好ましさ ──────────────────────────────────── 0 全く感じない 極めて悪い 1 ほとんど感じない 悪い 2 微かに感じる やや悪い 3 臭気を感じる どちらでもない 4 やや強く感じる 良い 5 強く感じる 極めて良い ────────────────────────────────────[Table 1] ──────────────────────────────────── Evaluation point Fish odor intensity Preference ── ────────────────────────────────── 0 Not feeling at all Very bad 1 Almost not feeling Bad 2 Slightly feeling slightly Bad 3 Feels odor Neither 4 Feels slightly stronger Good 5 Feels stronger Very good ───────────────────────────────── ────
【0029】パネラー全員の評価点の平均値を官能評価
点とし、強制劣化試験を行ったそれぞれのマグロ眼窩脂
肪についての結果を表2に示す。Table 2 shows the results for each tuna orbital fat subjected to the forced deterioration test, using the average value of the evaluation scores of all the panelists as the sensory evaluation score.
【0030】[0030]
【表2】 ──────────────────────────────────── 魚臭強度 好ましさ 油 脂 ─────────────────────── 0日目 3日目 0日目 3日目 ──────────────────────────────────── 精製マグロ眼窩脂肪 0.9 2.9 4.1 3.3 本発明のマグロ眼窩脂肪 0.6 1.5 4.5 3.9 ────────────────────────────────────[Table 2] ──────────────────────────────────── Fish odor strength Preferability Oils and fats ── ───────────────────── Day 0 Day 3 Day 0 Day 3 ───────────────── ─────────────────── Refined tuna orbital fat 0.9 2.9 4.1 3.3 Tuna orbital fat of the present invention 0.6 1.5 4.5 3.9 ───────────── ───────────────────────
【0031】本発明のマグロ眼窩脂肪は、精製マグロ眼
窩脂肪に比較して、保存0日目から魚臭強度が弱く、好
ましさの評価が高かった。また、保存3日目において
も、本発明のマグロ眼窩脂肪において魚臭の発生は抑制
されており、好ましさの評価も高かった。The tuna orbital fat of the present invention had a weak fishy odor intensity from day 0 of storage as compared to the purified tuna orbital fat, and was highly evaluated for its favorableness. Further, even on the 3rd day of storage, the generation of fish odor was suppressed in the tuna orbital fat of the present invention, and the favorable evaluation was also high.
【0032】[0032]
【実施例2】精製カツオ眼窩脂肪(DHA:36.5%、E
PA: 9.8%、トランス異性体含有率: 1.7%)300gを
反応容器(1l)に充填し、ラネーニッケル触媒 0.15g
( 0.050重量%)を添加した。そして、攪拌しながら5
torr以下となるよう脱気、脱水操作を行った後、水素圧
力が4kg/cm2の雰囲気下、 110℃で30分間還元反応を行
った。その後、水素ガスを反応容器から除去して還元反
応を停止し、20℃以下に冷却した後、活性白土で処理
し、本発明の魚臭が低減されたカツオ眼窩脂肪225gを得
た。なお、カツオ眼窩脂肪のDHA含有率は30.3%、E
PA含有率は 7.6%であった。また、トランス異性体含
有率は 7.5%であった。Example 2 Purified skipjack orbital fat (DHA: 36.5%, E
PA: 9.8%, trans isomer content: 1.7%) 300g was charged into a reaction vessel (1l) and Raney nickel catalyst 0.15g.
(0.050% by weight) was added. And 5 while stirring
After performing deaeration and dehydration operations so that the pressure was not more than torr, a reduction reaction was performed at 110 ° C. for 30 minutes in an atmosphere having a hydrogen pressure of 4 kg / cm 2 . After that, hydrogen gas was removed from the reaction vessel to stop the reduction reaction, cooled to 20 ° C. or lower, and then treated with activated clay to obtain 225 g of skipjack orbital fat of the present invention with reduced fish odor. The DHA content of skipjack orbital fat was 30.3%, E
The PA content was 7.6%. The trans isomer content was 7.5%.
【0033】次に、原料として用いた精製カツオ眼窩脂
肪とこの実施例で得られたカツオ眼窩脂肪の保存試験を
実施した。それぞれのカツオ眼窩脂肪 50gを容量 100ml
のガラス製蓋付き容器に入れ、酸化防止剤としてトコフ
ェロール20mgを添加し、30±1℃に保たれたオーブンに
保存して、強制劣化試験を行った。なお、官能評価は、
訓練を受けた専門パネラー10人により行い、魚臭の強度
および好ましさについて、表1に示す基準により実施例
1と同様に行った。その結果を表3に示す。Next, a storage test was carried out on the purified skipjack orbital fat used as a raw material and the skipjack orbital fat obtained in this Example. Each skipjack orbital fat 50g 100ml capacity
Was placed in a glass container with a lid, 20 mg of tocopherol was added as an antioxidant, and the mixture was stored in an oven kept at 30 ± 1 ° C. to perform a forced deterioration test. The sensory evaluation is
The test was carried out by 10 trained professional panelists, and the strength and the liking of fish odor were evaluated in the same manner as in Example 1 according to the criteria shown in Table 1. The results are shown in Table 3.
【0034】[0034]
【表3】 ──────────────────────────────────── 魚臭強度 好ましさ 油 脂 ─────────────────────── 0日目 10日目 0日目 10日目 ──────────────────────────────────── 精製カツオ眼窩脂肪 1.0 3.6 4.0 2.2 本発明のカツオ眼窩脂肪 0.7 2.5 4.4 3.4 ────────────────────────────────────[Table 3] ──────────────────────────────────── Fish odor strength Preferability Oils and fats ── ───────────────────── Day 0 Day 10 Day 0 Day 10 ────────────────── ─────────────────── Refined skipjack orbital fat 1.0 3.6 4.0 2.2 Skipjack orbital fat of the present invention 0.7 2.5 4.4 3.4 ───────────── ───────────────────────
【0035】本発明のカツオ眼窩脂肪は、精製カツオ眼
窩脂肪に比較して、保存0日目から魚臭強度が弱く、好
ましさの評価が高かった。また、保存10日目において
も、本発明のカツオ眼窩脂肪において魚臭の発生は抑制
されており、好ましさの評価も高かった。The bonito orbital fat of the present invention had a weak fishy odor intensity from day 0 of storage and was highly evaluated as compared with the purified bonito orbital fat. Further, even on the 10th day of storage, the fish odor was suppressed from being generated in the skipjack orbital fat of the present invention, and the favorable evaluation was also high.
【0036】[0036]
【実施例3】十分に脱気および脱水を行った精製マグロ
眼窩脂肪(DHA:35.5%、EPA: 7.2%、トランス
異性体含有率: 1.4%)200gをヘキサン 500mlに溶解し
て反応容器(2l)に充填し、パラヂウム触媒 (Pd-CaC
O3) 10gを添加した。そして、1kg/cm2の水素雰囲気
下、室温(25℃)で1時間還元反応を行った。その後、
眼窩脂肪を反応容器から取り出し、濾過により触媒を除
去した後、減圧乾燥を行ってヘキサンを除去し、活性白
土で処理して本発明の魚臭が低減されたマグロ眼窩脂肪
149gを得た。なお、このマグロ眼窩脂肪のDHA含有率
は32.5%、EPA含有率は 3.3%であった。また、トラ
ンス異性体含有率は 7.6%であった。Example 3 200 g of purified tuna orbital fat (DHA: 35.5%, EPA: 7.2%, trans isomer content: 1.4%) that had been sufficiently deaerated and dehydrated was dissolved in 500 ml of hexane to prepare a reaction vessel (2 l). ), And the palladium catalyst (Pd-CaC
10 g of O 3 ) was added. Then, the reduction reaction was carried out for 1 hour at room temperature (25 ° C.) in a hydrogen atmosphere of 1 kg / cm 2 . afterwards,
After removing the orbital fat from the reaction vessel and removing the catalyst by filtration, hexane was removed by drying under reduced pressure, and the tuna orbital fat of the present invention was treated with activated clay to reduce the fish odor.
149g was obtained. The tuna orbital fat had a DHA content of 32.5% and an EPA content of 3.3%. The trans isomer content was 7.6%.
【0037】次に、原料として用いた精製マグロ眼窩脂
肪とこの実施例で得られたマグロ眼窩脂肪について、大
豆油と混合し、保存試験を実施した。なお、精製マグロ
眼窩脂肪およびこの実施例で得られたマグロ眼窩脂肪中
のDHA含有率およびEPA含有率については、混合油
中で10.0%になるように大豆油と混合した。それぞれの
混合油 50gを容量 100mlのガラス製蓋付き容器に入れ、
酸化防止剤としてトコフェロール20mgを添加し、50±1
℃に保たれたオーブンに保存し、強制劣化試験を行っ
た。なお、官能評価は、訓練を受けた専門パネラー10人
により行い、魚臭の強度および好ましさについて、表1
に示す基準により実施例1と同様に行った。その結果を
表4に示す。Next, the refined tuna orbital fat used as a raw material and the tuna orbital fat obtained in this Example were mixed with soybean oil, and a storage test was conducted. The DHA content and the EPA content in the refined tuna orbital fat and the tuna orbital fat obtained in this example were mixed with soybean oil so that the DHA content was 10.0% in the mixed oil. Put 50 g of each mixed oil in a 100 ml glass container with a lid,
Tocopherol 20mg is added as an antioxidant, and 50 ± 1
The sample was stored in an oven kept at ° C and subjected to a forced deterioration test. The sensory evaluation was conducted by 10 trained professional panelists, and Table 1 shows the intensity and preference of fish odor.
The same procedure as in Example 1 was performed according to the criteria shown in. The results are shown in Table 4.
【0038】[0038]
【表4】 ──────────────────────────────────── 魚臭強度 好ましさ 油 脂 ──────────────────── 0日目 14日目 0日目 14日目 ──────────────────────────────────── 精製マグロ眼窩脂肪混合油 0.9 2.7 4.1 3.0 本発明のマグロ眼窩脂肪混合油 0.6 1.6 4.4 3.6 ────────────────────────────────────[Table 4] ──────────────────────────────────── Fish odor strength Preferability Oils and fats ── ────────────────── Day 0 Day 14 Day 0 Day 14 ───────────────────── ──────────────── Refined tuna orbital fat mixed oil 0.9 2.7 4.1 3.0 Tuna orbital fat mixed oil of the present invention 0.6 1.6 4.4 3.6 ───────────── ────────────────────────
【0039】本発明のマグロ眼窩脂肪混合油は、精製マ
グロ眼窩脂肪混合油に比較して、保存0日目から魚臭強
度が弱く、好ましさの評価が高かった。また、保存14日
目においても、本発明のマグロ眼窩脂肪混合油において
魚臭の発生は抑制されており、好ましさの評価も高かっ
た。The tuna orbital fat mixed oil of the present invention had a weak fishy odor intensity from day 0 of storage and was highly evaluated as compared with the refined tuna orbital fat mixed oil. Further, even on the 14th day of storage, the generation of fishy odor was suppressed in the tuna orbital fat mixed oil of the present invention, and the favorable evaluation was also high.
【0040】[0040]
【実施例4】精製マグロ眼窩脂肪(DHA:36.0%、E
PA: 7.0%、トランス異性体含有率: 1.4%)および
精製カツオ眼窩脂肪(DHA:34.5%、EPA: 8.9
%、トランス異性体含有率: 2.1%)を重量にして50対
50の比率で混合した混合脂肪(DHA:35.3%、EP
A: 7.8%、トランス異性体含有率: 1.8%)500gを反
応容器(1l)に充填し、還元ニッケル触媒0.5g (0.10重
量%) を添加した。そして、攪拌しながら5torr以下と
なるよう脱気、脱水操作を行った後、水素圧力が3kg/c
m2の雰囲気下、 130℃で15分間還元反応を行った。その
後、水素ガスを反応容器から除去して還元反応を停止
し、20℃以下に冷却した後、活性白土で処理し、本発明
の魚臭が低減されたマグロおよびカツオ眼窩脂肪380gを
得た。なお、このマグロおよびカツオ眼窩脂肪のDHA
含有率は27.9%、EPA含有率は 4.3%であった。ま
た、トランス異性体含有率は 6.8%であった。Example 4 Purified tuna orbital fat (DHA: 36.0%, E
PA: 7.0%, trans isomer content: 1.4%) and purified skipjack orbital fat (DHA: 34.5%, EPA: 8.9).
%, Trans isomer content: 2.1%) to 50 by weight
Mixed fat mixed in a ratio of 50 (DHA: 35.3%, EP
A: 7.8%, trans isomer content: 1.8%) (500 g) was charged into a reaction vessel (1 l), and 0.5 g (0.10% by weight) of a reduced nickel catalyst was added. Then, after degassing and dehydrating operations with stirring to 5 torr or less, the hydrogen pressure was 3 kg / c.
The reduction reaction was performed at 130 ° C. for 15 minutes in an atmosphere of m 2 . Then, hydrogen gas was removed from the reaction vessel to stop the reduction reaction, cooled to 20 ° C. or lower, and then treated with activated clay to obtain 380 g of the fish odor-reduced tuna and skipjack orbital fat of the present invention. In addition, DHA of this tuna and bonito orbital fat
The content was 27.9% and the EPA content was 4.3%. The trans isomer content was 6.8%.
【0041】次に、原料として用いたマグロおよびカツ
オ精製眼窩脂肪とこの実施例で得られたマグロおよびカ
ツオ眼窩脂肪の保存試験を実施した。マグロおよびカツ
オ眼窩脂肪のDHA含有率が25%となるようコーン油を
添加して調製したそれぞれの油脂 50gを容量 100mlのガ
ラス製蓋付き容器に入れ、酸化防止剤としてトコフェロ
ール20mgを添加し、50±1℃に保たれたオーブンに保存
して、強制劣化試験を行った。なお、官能評価は、訓練
を受けた専門パネラー10人により行い、魚臭の強度およ
び好ましさについて、表1に示す基準により実施例1と
同様に行った。その結果を表5に示す。Next, a preservation test was carried out on the refined orbital fat of tuna and bonito used as a raw material and the orbital fat of tuna and bonito obtained in this Example. 50 g of each oil and fat prepared by adding corn oil so that the DHA content of tuna and bonito orbital fat would be 25% was put in a 100 ml capacity container with a glass lid, and 20 mg of tocopherol was added as an antioxidant. The sample was stored in an oven kept at ± 1 ° C and subjected to a forced deterioration test. The sensory evaluation was carried out by 10 trained professional panelists, and the fish odor intensity and preference were evaluated in the same manner as in Example 1 based on the criteria shown in Table 1. The results are shown in Table 5.
【0042】[0042]
【表5】 ──────────────────────────────────── 魚臭強度 好ましさ 油 脂 ──────────────────── 0日目 5日目 0日目 5日目 ──────────────────────────────────── 精製眼窩脂肪混合油脂 1.0 3.4 4.0 2.8 本発明の眼窩脂肪混合油脂 0.6 1.8 4.3 3.7 ────────────────────────────────────[Table 5] ──────────────────────────────────── Fish odor strength Preferability Oils and fats ── ────────────────── Day 0 Day 5 Day 0 Day 5 ──────────────────── ──────────────── Purified orbital fat mixed oil and fat 1.0 3.4 4.0 2.8 Orbital fat mixed oil and fat of the present invention 0.6 1.8 4.3 3.7 ────────────── ──────────────────────
【0043】本発明のマグロおよびカツオ眼窩脂肪は、
マグロおよびカツオ精製眼窩脂肪に比べ、保存0日目か
ら魚臭強度が弱く、好ましさの評価が高かった。また、
保存5日目においても、本発明のマグロおよびカツオ眼
窩脂肪において魚臭の発生は抑制されており、好ましさ
の評価も高かった。The tuna and bonito orbital fat of the present invention comprises
Compared with the refined orbital fat of tuna and bonito, the fish odor intensity was weak from the 0th day of storage, and the preference for it was high. Also,
Even on the 5th day of storage, the generation of fish odor was suppressed in the tuna and bonito orbital fat of the present invention, and the favorable evaluation was also high.
【0044】[0044]
【発明の効果】本発明の魚臭が低減されたマグロおよび
/またはカツオ眼窩脂肪は、官能的に悪影響を及ぼす魚
臭の発生が少なく、しかも、ドコサヘキサエン酸(DH
A)やエイコサペンタエン酸(EPA)などの高度不飽
和脂肪酸を相当量含有しているので、食品素材としての
利用に適したものであり、また、医薬品素材としても利
用が可能である。INDUSTRIAL APPLICABILITY The tuna and / or bonito orbital fat with reduced fish odor according to the present invention produces less fish odor which has a sensory adverse effect, and moreover, docosahexaenoic acid (DH).
Since it contains a large amount of highly unsaturated fatty acid such as A) and eicosapentaenoic acid (EPA), it is suitable for use as a food material and can also be used as a pharmaceutical material.
Claims (1)
ロおよび/またはカツオ眼窩脂肪。 (1)油脂の脂肪酸残基中に含まれるドコサヘキサエン
酸(DHA)濃度が25〜38%の範囲にある。 (2)油脂の脂肪酸残基中に含まれるエイコサペンタエ
ン酸(EPA)濃度が2〜8%の範囲にある。 (3)トランス異性体含有率が4%以上である。1. Tuna and / or bonito orbital fat with reduced fishy odor having the following characteristics: (1) The concentration of docosahexaenoic acid (DHA) contained in the fatty acid residues of fats and oils is in the range of 25 to 38%. (2) The eicosapentaenoic acid (EPA) concentration contained in the fatty acid residue of the oil is in the range of 2 to 8%. (3) The trans isomer content is 4% or more.
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6088091A JPH07274826A (en) | 1994-03-31 | 1994-03-31 | Tuna and/or bonito eye socket fatty oil reduced in fish smell |
US08/378,276 US5693835A (en) | 1994-01-27 | 1995-01-26 | Fish oil having decreased fish odor and a method for preparing the same |
DE69515919T DE69515919T2 (en) | 1994-01-27 | 1995-01-27 | Fish oil with reduced fish smell and process for its production |
EP95101137A EP0665287B1 (en) | 1994-01-27 | 1995-01-27 | Fish oil having decreased fish odor and a method for preparing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6088091A JPH07274826A (en) | 1994-03-31 | 1994-03-31 | Tuna and/or bonito eye socket fatty oil reduced in fish smell |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH07274826A true JPH07274826A (en) | 1995-10-24 |
Family
ID=13933204
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP6088091A Pending JPH07274826A (en) | 1994-01-27 | 1994-03-31 | Tuna and/or bonito eye socket fatty oil reduced in fish smell |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH07274826A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2005535733A (en) * | 2002-07-08 | 2005-11-24 | アドバンスト ビジョン リサーチ | EPA and DHA enriched omega-3 supplements for the treatment of dry eye, meibomian adenitis and xerostomia |
JP2013517234A (en) * | 2010-01-12 | 2013-05-16 | インデナ エッセ ピ ア | A composition comprising an extract of sensinren (Andrographicspaniculata) and a ginkgo extract complexed with phospholipids |
JP2017002015A (en) * | 2015-06-16 | 2017-01-05 | 北海道水産工業株式会社 | Supplement and production method thereof |
CN115305144A (en) * | 2022-08-25 | 2022-11-08 | 浙江平太荣生物科技有限公司 | Method for extracting TG type tuna eye nest oil |
-
1994
- 1994-03-31 JP JP6088091A patent/JPH07274826A/en active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2005535733A (en) * | 2002-07-08 | 2005-11-24 | アドバンスト ビジョン リサーチ | EPA and DHA enriched omega-3 supplements for the treatment of dry eye, meibomian adenitis and xerostomia |
JP2013517234A (en) * | 2010-01-12 | 2013-05-16 | インデナ エッセ ピ ア | A composition comprising an extract of sensinren (Andrographicspaniculata) and a ginkgo extract complexed with phospholipids |
JP2017002015A (en) * | 2015-06-16 | 2017-01-05 | 北海道水産工業株式会社 | Supplement and production method thereof |
CN115305144A (en) * | 2022-08-25 | 2022-11-08 | 浙江平太荣生物科技有限公司 | Method for extracting TG type tuna eye nest oil |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP2002540221A (en) | Process of converting refined triglycerides from marine sources into mildly stable oils | |
JP6134399B2 (en) | Method for producing gamma-oryzanol-containing fat / oil | |
JPH0216195A (en) | Purification of fish oil | |
KR101586502B1 (en) | Deodorization and stabilization of marine oils | |
US5693835A (en) | Fish oil having decreased fish odor and a method for preparing the same | |
JP2008167685A (en) | Method for producing flavored oil and fat | |
JP2020507337A (en) | Perilla butter produced using perilla and method for producing the same | |
JP6704683B2 (en) | Method for producing liquid seasoning containing oil phase and water phase | |
JPH07274826A (en) | Tuna and/or bonito eye socket fatty oil reduced in fish smell | |
KR101045397B1 (en) | Process for preparing refined squid oil having the high content of omega-3-fatty acid | |
JPH07268385A (en) | Oil of bonito and/or tuna reduced in fishy smell | |
JPH07264985A (en) | Sardine and/or mackerel oil with reduced fish smell | |
JP6919755B2 (en) | Edible fats and oils with reduced glycidol and glycidol fatty acid ester content and methods for producing them | |
JP3229378B2 (en) | Method for producing fish meat food fortified with docosahexaenoic acid | |
JPH07216383A (en) | Fish oil with reduced odor and its production | |
JPS6390598A (en) | Production of lipid containing docosahexaenic acid | |
US2307756A (en) | Vitamin containing shortening | |
JPS58849A (en) | Novel edible oil and oily nutrient food | |
Sathivel | Production, process design and quality characterization of catfish visceral oil | |
JPH08308521A (en) | Tofu containing docosahexaenoic acid and its production | |
Shahidi et al. | Marine lipids as affected by processing and their quality preservation by natural antioxidants | |
OTIENO et al. | Impact of modified industrial wet pressing on the quantity and quality of Nile perch oil extracted from the viscera. | |
JPH10201417A (en) | Odorless and stable oil and emulsified liquid | |
US2207712A (en) | Process for separating fat or oil soluble vitamins from fish and vegetable oils | |
KR20100110971A (en) | Deodorization of fish oil using zeolites |