JPH0860177A - Method for deodorizing oil fat or of marine animal - Google Patents
Method for deodorizing oil fat or of marine animalInfo
- Publication number
- JPH0860177A JPH0860177A JP6195383A JP19538394A JPH0860177A JP H0860177 A JPH0860177 A JP H0860177A JP 6195383 A JP6195383 A JP 6195383A JP 19538394 A JP19538394 A JP 19538394A JP H0860177 A JPH0860177 A JP H0860177A
- Authority
- JP
- Japan
- Prior art keywords
- oils
- oil
- fat
- deodorizing
- fats
- 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
- 241001465754 Metazoa Species 0.000 title claims abstract description 25
- 230000001877 deodorizing effect Effects 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 23
- 235000019198 oils Nutrition 0.000 claims abstract description 66
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000001301 oxygen Substances 0.000 claims abstract description 27
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 27
- 238000005273 aeration Methods 0.000 claims abstract description 20
- 239000007789 gas Substances 0.000 claims abstract description 18
- 235000021323 fish oil Nutrition 0.000 claims abstract description 13
- 238000001256 steam distillation Methods 0.000 claims abstract description 8
- 239000003921 oil Substances 0.000 claims description 62
- 239000003925 fat Substances 0.000 claims description 58
- 239000010775 animal oil Substances 0.000 claims description 3
- 235000014593 oils and fats Nutrition 0.000 claims description 3
- 238000003860 storage Methods 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000005587 bubbling Effects 0.000 abstract 1
- 239000012264 purified product Substances 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 52
- 235000019645 odor Nutrition 0.000 description 19
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 14
- 238000004332 deodorization Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 230000003647 oxidation Effects 0.000 description 7
- 238000007254 oxidation reaction Methods 0.000 description 7
- 150000002978 peroxides Chemical class 0.000 description 7
- 125000005456 glyceride group Chemical group 0.000 description 6
- 238000007670 refining Methods 0.000 description 6
- 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 description 5
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 4
- 239000002243 precursor Substances 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 229940013317 fish oils Drugs 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000746 purification Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 2
- 241000269851 Sarda sarda Species 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021588 free fatty acids Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 241000283153 Cetacea Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 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 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 229940090949 docosahexaenoic acid Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- -1 for example Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 229930193551 sterin Natural products 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Landscapes
- Fats And Perfumes (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】この発明は、食品または医薬品等
として有用な水産動物油脂の脱臭方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for deodorizing aquatic animal fats and oils useful as foods or pharmaceuticals.
【0002】[0002]
【従来の技術】水産動物油脂、特に魚油は、高度不飽和
脂肪酸(以下、PUFAと略記する)を多く含んでお
り、中でもエイコサペンタエン酸(以下、EPAと略記
する)やドコサヘキサエン酸(以下、DHAと略記す
る)は、生体内で種々の有益な生理機能を発揮すること
が知られるようになり、これらを食品や医薬品などに有
効に利用するための高度精製技術に関する研究が進めら
れている。BACKGROUND OF THE INVENTION Marine animal fats and oils, especially fish oils, contain a large amount of highly unsaturated fatty acids (hereinafter abbreviated as PUFA), and among them, eicosapentaenoic acid (hereinafter abbreviated as EPA) and docosahexaenoic acid (hereinafter DHA). Has been known to exert various beneficial physiological functions in the living body, and research on advanced purification techniques for effectively utilizing these in physiological applications is underway.
【0003】一般に、水産動物油脂を精製する前の粗原
油中には、グリセリド以外の不純物として、遊離脂肪
酸、有臭物質、着色物質、蛋白質、ホスファチド、ステ
リン等の種々の成分が含まれている。そこで、これら不
純物を除くため、脱ガム工程、脱酸工程、脱色工程、脱
臭工程などの一連の精製工程が行なわれる。In general, crude crude oil before refining aquatic animal fats and oils contains various components such as free fatty acids, odorants, coloring substances, proteins, phosphatides and sterins as impurities other than glycerides. . Therefore, in order to remove these impurities, a series of purification steps such as a degumming step, a deoxidizing step, a decoloring step, and a deodorizing step are performed.
【0004】このような精製を行なうと、油脂の主成分
であるグリセリドのうち、高度不飽和脂肪酸含有グリセ
リドが酸化されやすいので、精製工程中の油脂に対して
酸素をできるだけ接触させないようにしていた。When such a refining is carried out, the glyceride containing a polyunsaturated fatty acid, out of the glyceride which is the main component of fats and oils, is easily oxidized, so that oxygen has been kept out of contact with fats and oils during the refining process as much as possible. .
【0005】一方、油脂精製の最終工程では脱臭を行な
って、油中に溶存している有臭成分を取り除き、より風
味のよい食用油を製造するようにしている。油脂の風味
に悪い影響を与える有臭成分としては、油脂の種類によ
ってその種類、含有量共に様々であるが、例えばアルデ
ヒド、ケトン、アルコール、炭化水素、硫黄化合物、遊
離脂肪酸、色素、その他不ケン化物などが挙げられる。On the other hand, in the final step of refining fats and oils, deodorization is carried out to remove odorous components dissolved in the oil to produce a more edible edible oil. The odorous components that have a bad effect on the flavor of fats and oils vary depending on the type of fats and oils. And the like.
【0006】このような有臭成分を除くための脱臭工程
は、通常、減圧水蒸気蒸留が採用され、これにより有臭
成分のうち比較的低分子でグリセリドより揮発性の高い
ものが除去される。また、熱分解により除去される有臭
成分もある。脱臭を行なった直後の油脂は、殆ど臭気が
なく、その風味は良好である。[0006] As a deodorizing step for removing such odorous components, vacuum steam distillation is usually adopted, whereby odorous components having relatively low molecular weight and higher volatility than glycerides are removed. There are also odorous components that are removed by thermal decomposition. Immediately after deodorization, the fats and oils have almost no odor and have a good flavor.
【0007】[0007]
【発明が解決しようとする課題】しかし、PUFAを多
く含有する水産動物油脂、例えば魚油に対して、前記し
た脱臭操作を行なうと、直後は風味は良好であるが、保
存中にグリセリドを構成するPUFAの酸化に由来する
臭気だけではない魚油特有の臭気、いわゆる「生ぐさ
臭」と呼ばれる臭気が発生し、食用油脂としての商品価
値が低下するという問題点がある。However, when the above-mentioned deodorizing operation is performed on aquatic animal fats and oils containing a large amount of PUFA, for example, fish oil, the flavor is good immediately after, but glycerides are formed during storage. There is a problem that not only the odor originating from the oxidation of PUFA but also the odor peculiar to fish oil, that is, the so-called "raw odor" is generated, and the commercial value as edible oil and fat is reduced.
【0008】このような特有の臭気が発生する原因とし
ては、従来の脱臭工程だけでは臭気成分の前駆物質を完
全に除去できないため、そのような微量成分が保存中に
有臭成分に変化し、それがPUFAの二重結合の酸化に
よる臭気と組み合わされて生臭い風味が生ずるためと考
えられている。As a cause of generating such a peculiar odor, since the precursor of the odor component cannot be completely removed only by the conventional deodorizing step, such a trace component is changed into an odor component during storage, It is believed that it is combined with the odor due to the oxidation of the double bond of PUFA to produce a fishy taste.
【0009】また、PUFAは、高温の脱臭工程で熱重
合し、すなわち二重結合部分に損傷を受けてその含有量
が低下し易い。このため、魚油等のようにPUFAを多
く含む油脂の脱臭工程は、PUFAを多く含まない油脂
よりやや低めの温度で行なわれるので、自ずと有臭成分
の除去効率は低下する。そして、このような脱臭工程を
経た油脂は、保存中に前記したようなPUFAの酸化に
由来する臭気とその他の前駆物質の変化したものが組み
合わさって臭気を発生させると考えられる。Further, PUFA is thermally polymerized in a high-temperature deodorizing step, that is, the double bond portion is damaged and its content is apt to decrease. Therefore, the step of deodorizing fats and oils containing much PUFA, such as fish oil, is performed at a temperature slightly lower than that of fats and oils not containing much PUFA, so that the efficiency of removing odorous components naturally lowers. It is considered that the fats and oils that have undergone such a deodorizing step generate an odor during storage by combining the odor derived from the above-mentioned oxidation of PUFA and a changed precursor.
【0010】特に、油の酸化がまだそれほど進行してい
ないと考えられる過酸化物価(POV)の低い段階で、
既に生臭い風味が生ずる。この段階ではPUFAの酸化
よりもその他の臭いの前駆物質が主原因になっているも
のと考えられる。In particular, at the low peroxide value (POV) stage where it is considered that the oxidation of oil has not progressed so much,
Already a fishy taste. At this stage, it is considered that other odorous precursors than PUFA oxidation are the main cause.
【0011】そこで、この発明の課題は、上記した問題
点を解決して、水産動物油脂の保存中に特有の「生ぐさ
臭」の発生が少ない油脂を得る脱臭方法を提供し、しか
もそのような脱臭方法は、簡便で油脂精製の効率の良い
方法とすることである。Therefore, an object of the present invention is to solve the above-mentioned problems and provide a deodorizing method for obtaining fats and oils which are less likely to give rise to a characteristic "raw odor" during storage of aquatic animal fats and oils. A simple deodorizing method is to use a simple and efficient method for refining fats and oils.
【0012】[0012]
【課題を解決するための手段】本願の発明者は、水産動
物油脂を効率良く脱臭する方法について検討を重ねた結
果、油脂における通常の脱酸工程及び脱色工程を経た水
産動物油脂に酸素含有の気体を通過させ、その後に減圧
水蒸気蒸留を行なうことにより、油脂の脱臭効率が飛躍
的に向上し、脱臭後に保存した油脂の臭気発生が抑えら
れることを見いだし、この発明を完成するに至った。Means for Solving the Problems As a result of repeated studies on a method for efficiently deodorizing aquatic animal fats and oils, the inventor of the present invention has an oxygen-containing content The inventors have found that the deodorization efficiency of oils and fats is dramatically improved by passing a gas through it and then vacuum distillation is performed, and the generation of odors of the oils and fats stored after deodorization can be suppressed, and the present invention has been completed.
【0013】すなわち、前記した課題を解決するため
に、この発明において採用した手段は、水産動物油脂
に、酸素含有の気体を通気し、その後、減圧水蒸気蒸留
することである。That is, in order to solve the above-mentioned problems, the means adopted in the present invention is to ventilate a marine animal fat and oil with a gas containing oxygen, and then carry out reduced pressure steam distillation.
【0014】または、脱酸工程および脱色工程を経た水
産動物油脂に、酸素含有の気体を通気し、その後、減圧
水蒸気蒸留する手段を採用したのである。Alternatively, a means for aerating a marine animal fat and oil that has undergone the deoxidizing step and the decolorizing step with an oxygen-containing gas and then performing vacuum steam distillation is adopted.
【0015】さらに、上記水産動物油脂の脱臭方法にお
いて、前記水産動物油脂が魚油であり、15〜60℃の
魚油1kgに対する酸素含有の気体の通気条件が、常圧
の酸素の5〜20ml/分の通気量で1〜150時間で
ある手段を採用したのである。Further, in the above method for deodorizing aquatic animal fats and oils, the aquatic animal fats and oils are fish oils, and 1 kg of fish oil at 15 to 60 ° C. is aerated under conditions of aeration of an oxygen-containing gas of 5 to 20 ml / min of atmospheric oxygen. This means that the amount of ventilation is 1 to 150 hours.
【0016】以下に、その詳細を述べる。この発明に用
いる水産動物油脂は、カツオ、マグロ、イワシなどの魚
類を原料とする魚油の他、甲殻類、鯨類等の魚類以外の
海産動物を原料とする海産動物油脂を含めて総称するも
のである。The details will be described below. The marine animal fats and oils used in the present invention include fish oils made from fish such as bonito, tuna, and sardines, as well as marine animal fats and oils made from marine animals other than fish such as crustaceans and whales. Is.
【0017】この発明の脱臭方法は、通常、油脂の精製
工程における一工程として採用され、通常、脱酸工程お
よび脱色工程を経た水産動物油脂に対して行われる。脱
酸工程としては、油脂を水酸化ナトリウム水溶液と激し
く攪拌して遊離脂肪酸を除く手法が一般的である。ま
た、通常行われる脱色工程としては、活性白土などの吸
着剤を用いて脱色する方法が挙げられる。The deodorizing method of the present invention is usually employed as one step in the step of refining fats and oils, and is usually performed on aquatic animal fats and oils that have undergone a deoxidizing step and a decolorizing step. In the deoxidation step, a method is generally used in which fats and oils are vigorously stirred with an aqueous sodium hydroxide solution to remove free fatty acids. In addition, the decolorizing step that is usually performed includes a method of decolorizing using an adsorbent such as activated clay.
【0018】この発明における酸素含有気体の通気によ
る脱臭の対象となる有臭成分は、前記した水産動物油脂
に含まれる高度不飽和脂肪酸以外のものであり、そのも
の自体が臭気となる成分の他、分解等の化学変化により
臭気成分に変わるものも含めていう。The odorous components to be deodorized by aeration of oxygen-containing gas in the present invention are other than the polyunsaturated fatty acids contained in the above-mentioned marine animal fats and oils, and in addition to the components which themselves become odorous, Including those that change into odorous components due to chemical changes such as decomposition.
【0019】前記した水産動物油を酸素含有気体の通気
によって脱臭するときには、油脂を15〜60℃に保持
する。なぜなら、15℃未満の低温では、有臭成分に対
する酸素の作用が充分に発揮されず、60℃を越える高
温では油脂の酸化が著しく進んでPUFA含有量が低下
するので好ましくないからである。When deodorizing the above-mentioned aquatic animal oil by aeration of oxygen-containing gas, the fats and oils are kept at 15 to 60 ° C. This is because at a low temperature of less than 15 ° C, the action of oxygen on odorous components is not sufficiently exerted, and at a high temperature of more than 60 ° C, the oxidation of fats and oils remarkably progresses and the PUFA content decreases, which is not preferable.
【0020】この発明で用いる酸素含有の気体は、油脂
の製造上および食品衛生上の安全性が確保できるもので
あれば、特にその種類を限定することなく採用できる。
このような酸素含有の混合気体としては、例えば空気を
採用することができ、または窒素ガスその他の不活性ガ
スと酸素を混合調製したガスを採用してもよいのは勿論
である。The oxygen-containing gas used in the present invention can be employed without any particular limitation as long as it can ensure the safety in the production of fats and oils and in food hygiene.
As such an oxygen-containing mixed gas, for example, air can be adopted, or, of course, a gas prepared by mixing oxygen with an inert gas such as nitrogen gas may be adopted.
【0021】このような酸素含有気体の通気量は、水産
動物油脂1kgに対して常圧の酸素量の換算で5〜20
ml/分である。したがって、酸素含有の気体として空
気を採用した場合には、通気量として25〜100ml
/分が必要である。このような通気量は、PUFAの二
重結合の酸化による損傷をできるだけ抑制するように調
節する必要があり、油脂の種類、温度、通気時間により
その通気量は異なる。通気時間についても同様に油脂の
種類、温度によって異なり、一概に特定することは困難
である。The aeration amount of such oxygen-containing gas is 5 to 20 in terms of oxygen amount at atmospheric pressure for 1 kg of marine animal fats and oils.
ml / min. Therefore, when air is used as the oxygen-containing gas, the air flow rate is 25 to 100 ml.
/ Minute is required. It is necessary to adjust such an aeration amount so as to suppress damage due to the oxidation of the double bond of PUFA as much as possible, and the aeration amount varies depending on the type of fats and oils, temperature, and aeration time. Similarly, the aeration time varies depending on the type of fats and oils and the temperature, and it is difficult to unconditionally specify.
【0022】前記水産動物油脂として魚油を採用した場
合には、15℃の魚油1kgに対し100ml/分の割
合で空気(酸素量は20ml/分)を5〜150時間通
気することが好ましく、60℃の魚油1kgに対し、2
5ml/分の割合で空気(酸素量は5ml/分)を1〜
30時間通気することが好ましい。When fish oil is used as the aquatic animal oil and fat, it is preferable to aerate air (oxygen content is 20 ml / min) at a rate of 100 ml / min for 5 to 150 hours per 1 kg of fish oil at 15 ° C. 60 2 for 1kg of fish oil at ℃
1 to 5 ml of air (5 ml / min of oxygen) at a rate of 5 ml / min
Aeration for 30 hours is preferred.
【0023】さらに具体的な例を挙げれば、30℃で
は、魚油1kgに対し、36ml/分の割合で空気を3
0〜120時間通気することが好ましく、60℃では、
魚油1kgに対し、36ml/分の割合で空気を2〜8
時間通気することが好ましい。As a more specific example, at 30 ° C., air is mixed with 3 kg of air at a rate of 36 ml / min for 1 kg of fish oil.
It is preferable to ventilate for 0 to 120 hours, and at 60 ° C,
Air is 2 to 8 at a rate of 36 ml / min for 1 kg of fish oil.
Aeration for a period of time is preferred.
【0024】なお、この発明でいう通気は、脱臭処理す
る所定量の油脂の全体に酸素含有の気体を分散する条件
であれば、通気装置や通気方法を特に限定することなく
行なうことができる。しかしながら、この発明では油脂
温度を15〜60℃とし、油脂は比較的高粘度であるか
ら、効率よく通気を行なうためには攪拌を伴って通気す
ることが好ましい。The aeration according to the present invention can be carried out without any particular limitation on the aeration device and the aeration method as long as the oxygen-containing gas is dispersed throughout the predetermined amount of fat or oil to be deodorized. However, in the present invention, the oil and fat temperature is set to 15 to 60 ° C., and since the oil and fat has a relatively high viscosity, it is preferable to perform aeration with agitation in order to perform aeration efficiently.
【0025】[0025]
【作用】この発明の水産動物油脂の脱臭方法では、所定
温度の油脂に対して酸素含有の気体を接触通過させるこ
とにより、実質的にグリセリドの二重結合部分にあまり
損傷を与えない程度で、すなわちPUFA含有量が大き
く低下しないように油脂と酸素を接触させる。In the method for deodorizing aquatic animal fats and oils of the present invention, an oxygen-containing gas is allowed to pass through the fats and oils at a predetermined temperature, so that the double bond portion of glyceride is not substantially damaged. That is, fats and oils are contacted with oxygen so that the PUFA content does not decrease significantly.
【0026】このとき、通常の脱臭では除去しきれない
有臭成分またはその前駆体が酸素によって酸化され、分
解されるか、または熱により分解され易い不安定な物質
に変化することとなり、その後の減圧水蒸気蒸留でこれ
らを除去することが可能となる。At this time, the odorous components or their precursors that cannot be completely removed by ordinary deodorization are oxidized by oxygen and decomposed, or are transformed into unstable substances which are easily decomposed by heat. It is possible to remove them by vacuum steam distillation.
【0027】[0027]
〔実施例1〕脱酸、脱色処理済のカツオ油400gを5
00mlの三角フラスコに入れ、油脂温度30℃にて空
気を36ml/分で96時間通気しながら攪拌し、その
後、減圧水蒸気蒸留により215℃で1時間、脱臭処理
した。[Example 1] 400 g of bonito oil that had been deoxidized and decolorized was added to 5 parts.
The mixture was placed in a 00 ml Erlenmeyer flask and stirred at a fat and oil temperature of 30 ° C. while aerating air at 36 ml / min for 96 hours, and then deodorized by vacuum steam distillation at 215 ° C. for 1 hour.
【0028】脱臭処理後の油脂の脂肪酸組成中のDHA
含有量をガスクロマトグラフィーにより測定した。この
180gの油脂を200mlのビーカーに入れ、上部を
シャーレで蓋をして、30℃に保存して、油脂の過酸化
物価と臭気の経時的変化を官能試験によって調べた。D
HA含有量と過酸化物価については、結果を表1に示し
た。DHA in the fatty acid composition of fats and oils after deodorization treatment
The content was measured by gas chromatography. 180 g of this fat and oil was put into a 200 ml beaker, the upper part was covered with a Petri dish, and stored at 30 ° C., and changes with time in the peroxide value and odor of the fat and oil were examined by a sensory test. D
Regarding the HA content and the peroxide value, the results are shown in Table 1.
【0029】上記の官能試験については、成人男女各3
人をパネラーとし、◎印…生臭さを全く感じない、○印
…生臭さを殆ど感じない、△印…生臭さを少し感じる、
×印…生臭さを感じる、という4段階に評価し、結果を
表2に示した。Regarding the above sensory test, 3 adult males and 3 females
With people as panelists, ◎ mark: No fishy smell at all, ○ mark: Almost no fishy smell, △ mark: A little fishy smell,
The evaluation is made in four levels, that is, x indicates that a fishy odor is felt, and the results are shown in Table 2.
【0030】[0030]
【表1】 [Table 1]
【0031】[0031]
【表2】 [Table 2]
【0032】〔実施例2〕実施例1において、油脂温度
60℃にて空気を36ml/分で6時間通気したこと以
外は、実施例1と全く同様にして脱臭処理を行ない、D
HA含有量、過酸化物価および臭気の経時的変化を調べ
て、結果を表1または表2に示した。Example 2 A deodorizing treatment was carried out in the same manner as in Example 1 except that air was aerated at 36 ml / min for 6 hours at a fat and oil temperature of 60 ° C.
The changes in HA content, peroxide value and odor with time were examined, and the results are shown in Table 1 or Table 2.
【0033】〔実施例3〕実施例1において、油脂温度
15℃にて空気を100ml/分で96時間通気したこ
と以外は、実施例1と全く同様にして脱臭処理を行な
い、DHA含有量、過酸化物価および臭気の経時的変化
を調べて、結果を表1または表2に示した。[Example 3] Deodorization was carried out in the same manner as in Example 1 except that air was aerated at 100 ml / min for 96 hours at a fat and oil temperature of 15 ° C. The changes in peroxide value and odor with time were examined, and the results are shown in Table 1 or Table 2.
【0034】〔比較例1〜3〕実施例1において、空気
の通気処理を行わなかったもの(比較例1)、油脂温度
65℃にて空気を36ml/分で6時間通気したこと以
外は、実施例1と全く同様にして脱臭処理を行なったも
の(比較例2)、油脂温度10℃にて空気を100ml
/分で96時間通気したこと以外は、実施例1と全く同
様にして脱臭処理を行なったもの(比較例3)を調製
し、それぞれのDHA含有量、過酸化物価および臭気の
経時的変化を調べて、結果をまとめて表1または表2に
示した。[Comparative Examples 1 to 3] In Example 1, except that air was not aerated (Comparative Example 1), except that air was aerated at 36 ml / min for 6 hours at a fat and oil temperature of 65 ° C. What was deodorized exactly as in Example 1 (Comparative Example 2), 100 ml of air at a fat and oil temperature of 10 ° C.
A deodorizing treatment was carried out in the same manner as in Example 1 (Comparative Example 3), except that the aeration was performed at a flow rate of 96 minutes per minute for each DHA content, peroxide value and odor. The results were examined and the results are summarized in Table 1 or 2.
【0035】表1および表2の結果からも明らかなよう
に、通気工程を採用しなかった比較例1、または通気時
の油脂温度が所定の温度範囲(15〜60℃)外である
比較例2、3では、油脂の保存日数が7日以上で「生ぐ
さ臭」が発生した。As is clear from the results of Tables 1 and 2, Comparative Example 1 in which the aeration step was not adopted, or Comparative Example in which the oil and fat temperature during aeration was outside the predetermined temperature range (15 to 60 ° C.) In Nos. 2 and 3, "raw odor" was generated when the oil and fat was stored for 7 days or more.
【0036】一方、脱臭時の全ての条件を満足する実施
例1〜3では、比較例1〜3と略同様に過酸化物価が上
昇したにも拘わらず、「生ぐさ臭」の発生が抑制され
た。On the other hand, in Examples 1 to 3 satisfying all the conditions for deodorization, the generation of "raw odor" was suppressed in spite of the increase in the peroxide value as in Comparative Examples 1 to 3. Was done.
【0037】[0037]
【効果】この発明は、以上説明したように、所定温度の
水産動物油脂に対して酸素含有の気体を通気させ、さら
に減圧水蒸気蒸留を行なうようにしたので、保存中に特
有の「生ぐさ臭」の発生が少ない水産動物油脂が得ら
れ、しかもこの脱臭方法は、気体の接触通過という比較
的簡単な手法であるから、簡便で油脂精製の効率の良い
脱臭方法である利点がある。As described above, according to the present invention, the oxygen-containing gas is aerated through the marine animal fats and oils at the predetermined temperature, and further the reduced pressure steam distillation is performed. It is possible to obtain marine animal fats and oils with less generation of "." Moreover, since this deodorizing method is a relatively simple method of passing gas through contact, there is an advantage that it is a simple and efficient deodorizing method of oil and fat purification.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 山本 浩志 神戸市東灘区魚崎浜町17番地 植田製油株 式会社内 (72)発明者 本山 純子 神戸市東灘区魚崎浜町17番地 植田製油株 式会社内 (72)発明者 百瀬 由起 神戸市東灘区魚崎浜町17番地 植田製油株 式会社内 (72)発明者 佐藤 則文 川越市上戸253番地の7 パピーラB101号 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hiroshi Yamamoto 17 Uozakihama-cho, Higashinada-ku, Kobe City Ueda Oil Stock Company (72) Inventor Junko Motoyama 17 Uozakihama-cho, Higashinada-ku Kobe City Ueda Oil Stock Company (( 72) Inventor Yuki Momose 17 Uozakihama-cho, Higashinada-ku, Kobe City Ueda Oil Co., Ltd. (72) Inventor Norifumi Sato 7 Pappilla B101, 253 Ueto, Kawagoe City
Claims (3)
し、その後、減圧水蒸気蒸留することからなる水産動物
油脂の脱臭方法。1. A method for deodorizing marine animal fats and oils, which comprises aerating an oxygen-containing gas into the marine animal fats and oils, and then performing vacuum steam distillation.
程および脱色工程を経た油脂である請求項1記載の水産
動物油脂の脱臭方法。2. The method for deodorizing marine animal fats and oils according to claim 1, wherein the marine animal fats and oils to be deodorized are oils and fats that have undergone a deoxidizing step and a decolorizing step.
60℃の魚油1kgに対する酸素含有の気体の通気条件
が、常圧の酸素の5〜20ml/分の通気量で1〜15
0時間である請求項1または2に記載の水産動物油脂の
脱臭方法。3. The aquatic animal oil and fat is fish oil, and
The aeration condition of the oxygen-containing gas to 1 kg of fish oil at 60 ° C. is 1 to 15 at an atmospheric flow rate of 5 to 20 ml / min of oxygen.
The method for deodorizing aquatic animal fats and oils according to claim 1 or 2, which is 0 hour.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6195383A JPH0860177A (en) | 1994-08-19 | 1994-08-19 | Method for deodorizing oil fat or of marine animal |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6195383A JPH0860177A (en) | 1994-08-19 | 1994-08-19 | Method for deodorizing oil fat or of marine animal |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH0860177A true JPH0860177A (en) | 1996-03-05 |
Family
ID=16340257
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP6195383A Pending JPH0860177A (en) | 1994-08-19 | 1994-08-19 | Method for deodorizing oil fat or of marine animal |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0860177A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20000017714A (en) * | 1999-08-03 | 2000-04-06 | 곽한용 | Fish oil refine a precess and refined fish oil |
JP2010526896A (en) * | 2007-05-11 | 2010-08-05 | ディーエスエム アイピー アセッツ ビー.ブイ. | Deodorization and stabilization of marine oil |
-
1994
- 1994-08-19 JP JP6195383A patent/JPH0860177A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20000017714A (en) * | 1999-08-03 | 2000-04-06 | 곽한용 | Fish oil refine a precess and refined fish oil |
JP2010526896A (en) * | 2007-05-11 | 2010-08-05 | ディーエスエム アイピー アセッツ ビー.ブイ. | Deodorization and stabilization of marine oil |
JP2014128273A (en) * | 2007-05-11 | 2014-07-10 | Dsm Ip Assets Bv | Deodorization and stabilization of marine product oil |
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