KR100665907B1 - Removal process of off-flavors from fish oil - Google Patents

Removal process of off-flavors from fish oil Download PDF

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KR100665907B1
KR100665907B1 KR1020050017061A KR20050017061A KR100665907B1 KR 100665907 B1 KR100665907 B1 KR 100665907B1 KR 1020050017061 A KR1020050017061 A KR 1020050017061A KR 20050017061 A KR20050017061 A KR 20050017061A KR 100665907 B1 KR100665907 B1 KR 100665907B1
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fish oil
extraction tower
pressurized gas
flavor
unknown
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KR1020050017061A
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Korean (ko)
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KR20060095417A (en
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전병수
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부경대학교 산학협력단
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    • H—ELECTRICITY
    • H03—ELECTRONIC CIRCUITRY
    • H03F—AMPLIFIERS
    • H03F1/00—Details of amplifiers with only discharge tubes, only semiconductor devices or only unspecified devices as amplifying elements
    • H03F1/32—Modifications of amplifiers to reduce non-linear distortion
    • H03F1/3241—Modifications of amplifiers to reduce non-linear distortion using predistortion circuits
    • H03F1/3252—Modifications of amplifiers to reduce non-linear distortion using predistortion circuits using multiple parallel paths between input and output
    • H—ELECTRICITY
    • H03—ELECTRONIC CIRCUITRY
    • H03F—AMPLIFIERS
    • H03F1/00—Details of amplifiers with only discharge tubes, only semiconductor devices or only unspecified devices as amplifying elements
    • H03F1/32—Modifications of amplifiers to reduce non-linear distortion
    • H03F1/3223—Modifications of amplifiers to reduce non-linear distortion using feed-forward
    • H03F1/3229—Modifications of amplifiers to reduce non-linear distortion using feed-forward using a loop for error extraction and another loop for error subtraction
    • H—ELECTRICITY
    • H03—ELECTRONIC CIRCUITRY
    • H03F—AMPLIFIERS
    • H03F3/00—Amplifiers with only discharge tubes or only semiconductor devices as amplifying elements
    • H03F3/20—Power amplifiers, e.g. Class B amplifiers, Class C amplifiers
    • H03F3/24—Power amplifiers, e.g. Class B amplifiers, Class C amplifiers of transmitter output stages
    • H—ELECTRICITY
    • H03—ELECTRONIC CIRCUITRY
    • H03F—AMPLIFIERS
    • H03F2201/00—Indexing scheme relating to details of amplifiers with only discharge tubes, only semiconductor devices or only unspecified devices as amplifying elements covered by H03F1/00
    • H03F2201/32—Indexing scheme relating to modifications of amplifiers to reduce non-linear distortion
    • H03F2201/3227—Adaptive predistortion based on amplitude, envelope or power level feedback from the output of the main amplifier

Abstract

본 발명은 어유(魚油)가 함유하는 비린내 등의 이취(異臭) 성분을 효과적으로 제거하는 방법에 관한 것으로, 원재료인 어유에 열을 가하거나 화학반응을 이용한 추출용매 등을 사용하는 종래 방식과 달리, 가압 기체를 추출용매로 사용하여 상기 가압 기체가 어유의 이취 성분을 흡착하게 함으로서 이취 성분의 제거 과정 중에 어유의 물리적, 화학적 변화를 수반하지 않는 것을 특징으로 하는 어유의 이취 제거 방법에 관한 것이다.The present invention relates to a method for effectively removing off-flavor components such as fishy smells contained in fish oil, and, unlike the conventional method of applying heat to fish oil as a raw material or using an extraction solvent using a chemical reaction, A pressurized gas is used as an extraction solvent to allow the pressurized gas to adsorb the off-flavor component of fish oil and thus does not involve a physical and chemical change of the fish oil during the removal of the off-flavor component.

가압 이산화탄소, 어유, 고도불포화 지방산, 이취성분, fish oil Pressurized carbon dioxide, fish oil, polyunsaturated fatty acid, off-flavor, fish oil

Description

어유의 이취 제거 방법{REMOVAL PROCESS OF OFF-FLAVORS FROM FISH OIL} REMOVAL PROCESS OF OFF-FLAVORS FROM FISH OIL

도 1은 본 발명을 적용하기 위한 일 례로서의 전체 장치 구성도.1 is an overall device configuration as an example for applying the present invention.

도 2a 내지 2b 각각은 본 발명을 적용하기 위한 일 예로서의 추출탑 내부 단면 구성도.Figures 2a to 2b is an internal cross-sectional view of the extraction tower as an example for applying the present invention.

도 3a 내지 3b 각각은 본 발명을 적용하기 위한 다른 예로서의 추출탑 내부 단면 구성도.Figures 3a to 3b is an internal cross-sectional view of the extraction tower as another example for applying the present invention.

*도면의 주요부분에 대한 부호의 설명** Explanation of symbols for main parts of drawings *

100 : 어유 200 : 정제된 어유100: fish oil 200: refined fish oil

300 : 가압 기체 310 : 회수된 가압 기체300: pressurized gas 310: recovered pressurized gas

400 : 이취 성분 500 : 추출탑400: off-flavor component 500: extraction tower

501 : 상단 확인창 502 : 하단 확인창501: upper confirmation window 502: lower confirmation window

510 : 어유 유입구 520 : 기체 배출구510: fish oil inlet 520: gas outlet

530 : 어유 배출구 540 : 기체 유입구530: fish oil outlet 540: gas inlet

본 발명은 어유가 함유하는 비린내 등과 같은 이취 성분을 효과적으로 제거 하여 정제된 어유를 추출하기 위한 것으로, 가압 기체를 추출용매로 사용하여 상기 가압 기체가 어유의 이취 성분을 흡착하게 함으로서 정제 과정 중에 어유의 물리적, 화학적 변화를 수반하지 않는 것을 특징으로 하는 어유의 이취 제거 방법에 관한 것이다. The present invention is to extract purified fish oil by effectively removing off-flavor components such as fishy smells contained in fish oil, by using the pressurized gas as an extraction solvent to allow the pressurized gas to adsorb the off-flavor components of fish oil during purification The present invention relates to a method for removing off-flavor of fish oil, which is not accompanied by physical and chemical changes.

일반적으로 어유(魚油, fish oil)라고 하는 것은, 어체(魚體)에서 채취한 건성유(乾性油)를 말하는 것으로 마가린이나 비누의 원료로 사용하기도 하며 특히, 어유가 함유하는 다량의 고도불포화지방산(highly unsaturated fatty)을 이용하는 의약품 제조에 널리 이용되고 있다.In general, fish oil refers to dry oil collected from a fish body and is also used as a raw material for margarine or soap, and in particular, a large amount of polyunsaturated fatty acids contained in fish oil ( It is widely used in the manufacture of pharmaceuticals using highly unsaturated fatty acids.

어유에 함유된 고도불포화지방산은 혈액 중의 중성지방, 콜레스테롤, HDL-triglyceride 등의 양을 적절하게 변화시키며, 고도불포화지방산으로부터 생성되는 eicosanoid 중 항현절 작용이 있는 물질의 합성을 촉진시킬 뿐 아니라 혈전 생성의 촉진을 억제하는 등의 효능이 있는 것으로 알려져 있다.The polyunsaturated fatty acid in fish oil changes the amount of triglyceride, cholesterol and HDL-triglyceride in the blood properly, and promotes the synthesis of anti-persistent substances in eicosanoids produced from polyunsaturated fatty acids. It is known to have the effect of suppressing the promotion of.

하지만, 고도불포화지방산을 다량으로 함유하고 있는 어유는 토코페롤과 같은 산화 방지제의 함량이 낮으며, 고도불포화지방산과 어유내의 함질소 화합물의 결합에 따른 산화 및 부패가 더욱 촉진되는 특성으로 인하여 비린내 등과 같은 불쾌취를 발생하는 문제점이 있었다.However, fish oil containing a large amount of polyunsaturated fatty acids has a low content of antioxidants such as tocopherol, and the oxidation and decay caused by the combination of the polyunsaturated fatty acids and the nitrogen-containing compounds in the fish oil further enhances fishy smell. There was a problem of causing discomfort.

이러한 비린내 등의 원인이 되는 이취 성분을 제거하기 위해 고온, 고진공 등의 상태에서 증기, 증류 방법을 수행하여 이취 성분을 제거하고는 있으나, 고온에서 행해지는 증기, 증류 방법은 어유가 함유하는 이취 성분뿐만 아니라 인체에 이로운 고도불포화지방산 등의 유효 성분도 함께 파괴되는 문제가 있으며, 공정 과 정에 있어서 어유에 직접 가해지는 열로 인해 어유의 물성이 변화되는 문제점이 있었다.In order to remove the off-flavor components causing fishy smell, the off-flavor components are removed by performing steam and distillation under high temperature and high vacuum. However, the steam and distillation method performed at high temperature include off-flavor components in fish oil. In addition, there is a problem that the active ingredients such as polyunsaturated fatty acids, which are beneficial to the human body, are also destroyed, and the physical properties of the fish oil are changed due to the heat directly applied to the fish oil in the process.

본 발명은 이러한 종래 기술의 문제점을 해결하기 위하여 어유 자체의 물리적, 화학적 변화를 수반하지 않으면서 어유에 함유되어 있는 이취 성분만을 효과적으로 제거할 수 있는 방법을 제공하는 것을 그 목적으로 한다.In order to solve the problems of the prior art, an object of the present invention is to provide a method capable of effectively removing only off-flavor components contained in fish oil without involving physical and chemical changes of the fish oil itself.

상기와 같은 목적을 달성하기 위하여 본 발명에 따른 어유의 이취 제거 방법은, 내부 수용부가 구비된 추출탑을 이용하여 어유에 함유되어 있는 이취 성분을 제거하는 방법으로서, 전처리된 어유 및 가압 기체 각각을 상기 추출탑의 상단부 및 하단부를 통해 상기 추출탑의 내부 수용부로 유입시키는 단계와, 상기 추출탑의 내부 수용부에서 추출탑의 상단부로부터 유입되는 어유에 함유된 이취 성분이 추출탑의 하단부로부터 유입되는 가압 기체에 의해 제거되는 단계와, 이취 성분이 제거된 정제 어유 및 이취 성분을 함유하는 가압 기체 각각을 상기 추출탑의 하단부 및 상단부를 통해 회수하는 단계를 포함하여 이루어지는 것을 특징으로 하는 어유의 이취 제거 방법을 제공한다.In order to achieve the above object, the off-flavor removing method of fish oil according to the present invention is a method of removing off-flavor components contained in fish oil by using an extraction tower provided with an inner receiving portion, each of the pretreated fish oil and pressurized gas Introducing into the inner receiving portion of the extraction tower through the upper end and the lower end of the extraction tower, and the off-flavor component contained in the fish oil introduced from the upper end of the extraction tower in the inner receiving portion of the extraction tower is introduced from the lower end of the extraction tower; Removing the off-flavor by pressing gas, and recovering each of the off-flavor-removed refined fish oil and off-gas from the pressurized gas containing the off-flavor component through the lower and upper ends of the extraction column. Provide a method.

또한, 상기 가압 기체는 상기 어유가 상기 추출탑의 내부 수용부에 일정한 높이로 충전된 상태에서 유입되는 것을 특징으로 하는 어유의 이취 성분 제거 방법을 제공한다.In addition, the pressurized gas provides a method for removing off-flavor components of fish oil, characterized in that the fish oil is introduced in a state filled with a constant height to the inner receiving portion of the extraction tower.

또한, 상기 어유는 상기 추출탑의 내부 수용부에 불연속적으로 유입되는 것 을 특징으로 하는 어유의 이취 성분 제거 방법을 제공한다.In addition, the fish oil provides a method for removing off-flavor components of fish oil, characterized in that discontinuously introduced into the inner receiving portion of the extraction tower.

또한, 상기 추출탑의 내부 수용부에는 고상의 충전물이 더욱 충전되는 것을 특징으로 하는 어유의 이취 성분 제거 방법을 제공한다.In addition, the inner receiving portion of the extraction column provides a method for removing off-flavor components of fish oil, characterized in that the solid filler is further filled.

이하, 본 발명을 상세하게 설명하면 다음과 같은데, 본 발명에 따른 어유의 이취 제거 방법은 어유 및 가압 기체를 추출탑 내부 수용부에 유입시키는 단계와, 추출탑 내부 수용부에서 어유에 함유되어 있는 이취 성분이 제거되는 단계와, 정제 어유 및 가압 기체를 회수하는 단계를 포함하여 이루어진다.Hereinafter, the present invention will be described in detail as follows, the odor removal method of the fish oil according to the present invention is the step of introducing the fish oil and the pressurized gas into the extraction tower inner receiving portion, and contained in the fish oil in the extraction tower inner receiving portion And removing the off-flavor component and recovering the refined fish oil and pressurized gas.

상기 어유는 각종 어류에서 채취되는 통상적인 어유이면 족하나 전처리 과정을 거쳐 어유내에 함유되어 있는 불순물을 제거한 상태에서 사용하는 것이 바람직하며, 상기 가압 기체는 어유에 함유되어 있는 각종 이취 성분을 흡착하는 추출 용매로서 그 종류에는 이산화탄소, 질소, 프로판, 부탄, 에탄 중 택일 되는 어느 하나 또는 상기 기체들의 조합으로 이루어지는 것이 바람직하다.The fish oil may be used as long as it is a conventional fish oil collected from a variety of fish, but in a state in which impurities contained in the fish oil are removed through a pretreatment process. The solvent is preferably one of carbon dioxide, nitrogen, propane, butane and ethane, or a combination of the above gases.

또한, 상기 가압 기체의 온도 및 압력은 사용되는 어유의 종류 및 추출탑의 내부 수용부에서 제거되는 이취 성분의 양에 따라 변경될 수 있으나, 온도 및 압력 각각이 5℃~80℃ 및 10bar~500bar 범위내의 상태로 유입되는 것이 바람직하다.In addition, the temperature and pressure of the pressurized gas may be changed depending on the type of fish oil used and the amount of off-flavor components removed from the inner receiving portion of the extraction tower, but the temperature and pressure are 5 ° C. to 80 ° C. and 10 bar to 500 bar, respectively. It is preferable to flow in the state within a range.

상기 전처리된 어유 및 가압 기체 각각은 추출탑의 상단부 및 하단부 각각을통해 유입시키는 것이 바람직하며, 상기 추출탑은 내부 수용부가 구비되는 통상적인 추출탑이면 족하나 전처리된 어유 및 가압 기체의 유입을 위해 상단부 및 하단부 각각에 어유 유입구 및 기체 유입구가 구비되는 것이 바람직하다.Each of the pretreated fish oil and pressurized gas is preferably introduced through each of the upper end and the lower end of the extraction tower. Preferably, the upper and lower ends are provided with a fish oil inlet and a gas inlet.

한편, 추출탑 내부 수용부로의 어유 및 가압 기체 각각을 유입시키는 방법은 여러 다양한 방법 중에서 임의로 선택할 수 있으나, 어유를 추출탑의 내부 수용부로 연속 유입시키는 상태에서 가압 기체를 유입시키거나 또는 어유를 추출탑의 내부 수용부로 불연속 유입시키는 상태에서 가압 기체를 유입시키는 방법 중에서 선택하여 사용하는 것이 바람직하다.Meanwhile, a method of introducing each of the fish oil and the pressurized gas into the inner portion of the extraction tower may be arbitrarily selected from various methods, but the pressurized gas may be introduced or the fish oil is extracted while the fish oil is continuously introduced into the inner portion of the extraction tower. It is preferable to select and use from the method of injecting pressurized gas in the state which discontinuously flows into the inner accommodating part of a tower.

전자는 추출탑의 내부 수용부에 어유가 일정한 높이만큼 충전된 상태가 지속적으로 유지될 수 있도록 어유의 유입 및 배출이 적절하게 조절된 상태에서 가압 기체를 유입시키는 방법으로서, 추출탑의 하단부로부터 유입되는 가압 기체들이 추출탑의 내부 수용부에 충전된 어유 용액 내부를 기포 형태로 지나는 과정에서 어유에 함유되어 있는 각종 이취 성분들을 연속적으로 흡착하게 됨에 따라 이취 성분들을 어유로부터 분리시키게 되는 것이다.The former is a method of introducing pressurized gas with the inlet and outlet of fish oil properly controlled to maintain the state in which the oil contained in the inner receiving portion of the extraction tower is maintained at a constant height. As the pressurized gases pass through the inside of the fish oil solution filled in the inner receiving portion of the extraction tower in the form of bubbles, various odor components contained in the fish oil are continuously adsorbed, thereby separating the odor components from the fish oil.

후자는 추출탑의 내부 수용부에서 가압 기체의 유입 및 배출이 일정하게 유지되고 있는 상태에서 어유를 추출탑의 상부에서 하부로 불연속적으로 유입시키는 방법으로서, 추출탑의 상단부로 유입되어 자유 낙하하는 각 어유 방울들은 추출탑의 내부 수용부에 채워져 있는 가압 기체들과 연속적으로 접촉하게 되고 이에 따라 각 어유 방울들에 함유되어 있는 이취 성분들이 접촉하는 가압 기체들에 흡착되게 되는 것이다.The latter is a method of discontinuously introducing fish oil from the top of the extraction tower to the bottom while the inlet and discharge of pressurized gas is constantly maintained in the inner receiving portion of the extraction tower. Each fish oil drop is in continuous contact with the pressurized gases filled in the inner receiving portion of the extraction tower, so that the off-flavor components contained in each fish oil drop are adsorbed by the contacting pressurized gases.

또한, 본 발명은 추출탑 내부 수용부에서 어유와 가압 기체 상호간의 접촉을 더욱 증대시키기 위해 상기 추출탑 내부 수용부에 고상의 충전물을 충전시키는 경우를 배제하지 않는데, 상기 고상의 충전물은 유리, 복합 세라믹, 금속, 천연 또는 합성재료 등 여러 다양한 재질로 이루어질 수 있어 어느 특정한 재질로 한정되지 않으나 어유와 화학적 반응이 일어나지 않는 재질을 사용하는 것이 바람직하다.In addition, the present invention does not exclude the case in which the solid packing material is filled in the receiving part inside the extraction tower in order to further increase the contact between the fish oil and the pressurized gas in the inside of the extraction tower, the solid packing is glass, composite It may be made of various materials such as ceramic, metal, natural or synthetic materials, but is not limited to any particular material, but it is preferable to use a material that does not chemically react with fish oil.

전술한 과정을 거쳐 이취 성분들이 적절하게 제거된 정제 어유는 추출탑의 하단부로부터 회수하고, 각종 이취 성분들을 함유하고 있는 가압 기체는 추출탑의 상단부로부터 회수하면 본 발명에 따른 어유 정제 과정이 완료되게 된다.Purified fish oil from which the off-flavor components are properly removed through the above-described process is recovered from the lower end of the extraction tower, and pressurized gas containing various off-flavor components is recovered from the upper end of the extraction tower to complete the fish oil purification process according to the present invention. do.

한편, 회수된 가압 기체는 그대로 공기 중으로 배출시키거나 또는 분리조를 통과시켜 이취 성분들을 분리한 다음 재사용할 수도 있는데 이는 당업계에서 널리 알려진 공지 기술인바 상세한 설명은 생략하기로 한다.Meanwhile, the recovered pressurized gas may be discharged into the air as it is, or may be reused by separating the off-flavor components by passing through a separation tank, which is well known in the art, and thus the detailed description thereof will be omitted.

이하, 본 발명의 일 실시 예를 도면과 함께 살펴 보면 다음과 같으며, 이는 본 발명을 실시하는 하나의 예일 뿐 이에 한정되지 않는다.Hereinafter, an embodiment of the present invention will be described with reference to the drawings as follows, which is not limited thereto.

도 1에서와 같이 본 발명을 실시하기 위하여, 전처리된 어유(100), 가압 기체(300), 상기 어유(100) 및 가압 기체(300)를 유입 받아 상기 어유(100)로 부터 이취 성분(400)을 분리하는 추출탑(500), 이취 성분(400)과 함께 추출탑(500)으로 부터 배출되는 가압 기체에서 이취 성분(400)을 분리하여 가압 기체(300)를 회수하기 위한 분리조(410), 회수된 가압 기체(310) 등으로 구성되는 것이 바람직하다.In order to implement the present invention as shown in Figure 1, the pre-treated fish oil 100, pressurized gas 300, the fish oil 100 and the pressurized gas 300 is received from the off-flavor component 400 from the fish oil 100 Separation tank 500 for separating the extraction component 500 and the off-flavor component 400 from the pressurized gas discharged from the extraction tower 500 together with the off-flavor component 400 to recover the pressurized gas 300. ), And the recovered pressurized gas 310 is preferable.

상기 추출탑(500)의 상단부에는 어유 유입(510) 및 기체 배출구(5200)가 각각 구비되며, 하단부에는 어유 배출구(530) 및 기체 유입구(540)가 각각 구비되어 형성되며, 상단부 및 하단부 각각에는 내부에 유입되는 어유의 양 등을 확인 할 수 있도록 형성된 확인창(501, 502)이 각각 구비되도록 함이 바람직하다.Fish oil inlet 510 and gas outlet 5200 are respectively provided at the upper end of the extraction tower 500, and fish oil outlet 530 and gas inlet 540 are provided at the lower end, respectively. It is preferable that the confirmation windows 501 and 502 formed so as to check the amount of fish oil introduced into the inside are provided, respectively.

특히, 상술한 이취 성분(400)을 제거하는 서로 다른 두 가지 방법에 따른 추출탑의 내부 단면 구성도가 도 2a 내지 2b, 도 3a 내지 3b 각각에서 보여주고 있다.In particular, the cross-sectional configuration of the extraction tower according to two different methods of removing the above-mentioned off-flavor component 400 is shown in FIGS. 2A to 2B and 3A to 3B, respectively.

도 2a 내지 2b 각각은 어유(100)가 상기 추출탑(500)에 먼저 유입된 후, 기체 유입구(540)를 통해 가압 기체(300)를 유입시킴으로서,, 상기 가압 기체(300)가 추출탑(500)의 상단부로 이동되어 감에 따라(도 2a의 화살표 참고) 어유(100) 내의 이취 성분(400)을 흡착하도록 한 후, 상단부의 기체 배출구(520)로 배출되는 구성을 보여 주고 있다.2A to 2B, each of the fish oil 100 first flows into the extraction tower 500, and then introduces a pressurized gas 300 through a gas inlet 540, whereby the pressurized gas 300 extracts the extraction tower ( As it moves to the upper end of 500 (see the arrow in FIG. 2A), the adsorbed off-flavor component 400 in the fish oil 100 is shown and then discharged to the gas outlet 520 at the upper end.

도 3a 내지 3b 각각은 먼저 가압 기체(300)를 상기 추출탑(500)에 충진한 후, 어유(100)를 불연속적으로 유입시킴으로서, 상기 어유(100)가 추출탑(500)의 하단부로 낙하함에 따라 어유(100) 주위에 존재하는 가압 기체(300)가 이취 성분(400)을 흡착하도록(도 3a의 화살표 참고)한 후, 정제된 어유(200)가 추출탑(500)의 하단 확인창(502) 부근에 모이도록 한 것이다.3A to 3B, respectively, pressurized gas 300 is filled in the extraction tower 500, and then the fish oil 100 is discontinuously introduced so that the fish oil 100 falls to the lower end of the extraction tower 500. As the pressurized gas 300 present around the fish oil 100 adsorbs the off-flavor component 400 (see the arrow in FIG. 3A), the purified fish oil 200 confirms the bottom of the extraction tower 500. (502) to gather around.

특히, 도 2b 또는 도 3b에서 보이는 것과 같이, 상기 추출탑(500)의 내부 수용부에 고상의 충전물(550)을 더욱 충전하여, 상기 가압 기체(300) 및 어유(100)의 접촉 면적의 증대와 접촉시간의 증가를 가져오도록 하여 보다 효과적으로 이취 성분(400)의 제거가 이루어지도록 함이 바람직하다.In particular, as shown in FIG. 2B or 3B, the solid packing 550 is further filled in the inner receiving portion of the extraction tower 500 to increase the contact area between the pressurized gas 300 and the fish oil 100. It is desirable to bring about an increase in the contact time with the removal of the off-flavor component 400 more effectively.

이하, 상술한 어유의 이취 제거 방법을 실시한 실험 예를 아래의 표와 함께 제시하여 참고 하도록 한다.Hereinafter, an experimental example of the off-flavor removal method of fish oil described above will be presented with reference to the following table.

본 실험 예는 참치 어유의 head space를 질소가스로 치환하여 초임계 추출기 내에 10g을 유입시켜 상기 어유에 존재하는 이취성분을 제거한 것으로, 실험 조건은 추출탑내의 온도가 60℃, 압력이 120bar, 가압가스 유량은 10~25g/min이며, 가압 기체(이산화탄소)의 온도는 40℃, 압력은 250 bar이며, 실험은 40분 동안 실시되었고 상기 어유의 지방산 화합물의 분석은 GC-FID, 이취성분의 동정은 GC-MSD을 통해 분석한 것이다.In this experimental example, the head space of tuna fish oil was replaced with nitrogen gas to remove 10% of odor components present in the fish oil by introducing 10 g into the supercritical extractor.The experimental conditions were 60 ° C. in the extraction tower, 120 bar in pressure, and pressurization. The gas flow rate is 10-25 g / min, the pressure of the pressurized gas (carbon dioxide) is 40 ℃, the pressure is 250 bar, the experiment was carried out for 40 minutes and the analysis of fatty acid compounds of the fish oil was identified GC-FID, odor component Is analyzed by GC-MSD.

기타 실험 조건은 HP-INNOWAX(capillary 30m x 0.32mm i.d. x 0.5um), Injector temperature : 230℃, Oven temperature : 240℃, Detector temperature : 260℃, Carrier gas: N2 0.1ml/min 이다.Other experimental conditions were HP-INNOWAX (capillary 30m x 0.32mm i.d.x 0.5um), Injector temperature: 230 ℃, Oven temperature: 240 ℃, Detector temperature: 260 ℃, Carrier gas: N2 0.1ml / min.

표 1 내지 표 3 각각은 가압가스 처리전의 참치 어유에 존재하는 휘발성 성분에 대한 것으로 129종의 휘발성 성분이 검출되어 분석된 결과이며, 표 3 은 가압가스 처리전 참치 원료내에 존재하는 방향족 화합물(aroma-active compounds)이 검출되어 분석된 결과로서 상기 물질들은 어유내에 존재하는 이취성분들을 나타낸다.Tables 1 to 3 are for volatile components present in tuna fish oil before pressurized gas treatment, and 129 volatile components were detected and analyzed. Table 3 shows aromatic compounds (aroma) present in tuna raw materials before pressurized gas treatment. -active compounds) are detected and analyzed and these substances represent off-flavor components present in fish oil.

표 2 내지 표 3의 Area 단위는 × 105 으로 환산한다.Area units of Tables 2 to 3 are converted into × 10 5 .

Figure 112005010964234-pat00001
Figure 112005010964234-pat00001

Peak No.Peak No. Retention time (min)Retention time (min) CompoundsCompounds AreaArea Area %Area% 1One 5.1 5.1 2-Propenal2-Propenal 17.90 17.90 0.30 0.30 22 5.2 5.2 Propanal Propanal 8.27 8.27 0.14 0.14 33 5.3 5.3 unknownunknown 2.76 2.76 0.05 0.05 44 5.5 5.5 1-Pentene1-Pentene 43.31 43.31 0.73 0.73 55 5.7 5.7 2-Butene-1,4-diol2-Butene-1,4-diol 39.13 39.13 0.66 0.66 66 5.8 5.8 unknownunknown 105.81 105.81 1.79 1.79 77 5.9 5.9 unknownunknown 107.77 107.77 1.82 1.82 88 6.0 6.0 2-Methyl-1-propanol2-Methyl-1-propanol 106.27 106.27 1.79 1.79 99 6.1 6.1 2-Methyl-2-butene2-Methyl-2-butene 297.04 297.04 5.01 5.01 1010 6.3 6.3 1,1-Dimethylcyclopropane 1,1-Dimethylcyclopropane 129.18 129.18 2.18 2.18 1111 6.4 6.4 2-Methyl-1-butene2-Methyl-1-butene 0.33 0.33 0.01 0.01 1212 6.5 6.5 1,3-Pentadiene1,3-Pentadiene 6.08 6.08 0.10 0.10 1313 7.8 7.8 Ethylcyclopropane Ethylcyclopropane 0.81 0.81 0.01 0.01 1414 8.0 8.0 2-Methylpentane2-Methylpentane 1.15 1.15 0.02 0.02 1515 8.3 8.3 ButanalButanal 27.63 27.63 0.47 0.47 1616 8.5 8.5 unknownunknown 22.72 22.72 0.38 0.38 1717 8.6 8.6 2-Methyl-1-butanol2-Methyl-1-butanol 1.06 1.06 0.02 0.02 1818 9.7 9.7 2-Methyl1-Pentene2-Methyl1-Pentene 1.75 1.75 0.03 0.03 1919 10.0 10.0 2-Methyl butanal2-Methyl butanal 8.58 8.58 0.14 0.14 2020 10.2 10.2 unknownunknown 7.51 7.51 0.13 0.13 2121 10.4 10.4 Ethyl acetateEthyl acetate 5.16 5.16 0.09 0.09 2222 10.5 10.5 unknownunknown 0.44 0.44 0.01 0.01 2323 11.5 11.5 2-Methyl-1-pentene 2-Methyl-1-pentene 2.71 2.71 0.05 0.05 2424 12.0 12.0 3-Hydroxybutanal3-Hydroxybutanal 2.23 2.23 0.04 0.04 2525 12.2 12.2 3-Methylbutanal3-Methylbutanal 15.26 15.26 0.26 0.26 2626 12.8 12.8 1,5-Hexadiyne 1,5-Hexadiyne 3.29 3.29 0.06 0.06 2727 13.3 13.3 1-Hexene1-Hexene 1.53 1.53 0.03 0.03 2828 13.8 13.8 1-Penten-3-one1-Penten-3-one 11.14 11.14 0.19 0.19 2929 14.1 14.1 3-Methyl-2-butanone 3-Methyl-2-butanone 10.27 10.27 0.17 0.17 3030 14.2 14.2 HexylformateHexylformate 0.05 0.05 0.00 0.00 3131 14.3 14.3 Pentanal Pentanal 83.83 83.83 1.42 1.42 3232 14.4 14.4 3-Pentanone 3-Pentanone 24.32 24.32 0.41 0.41 3333 14.6 14.6 3-Methylpentane 3-Methylpentane 1.94 1.94 0.03 0.03 3434 14.9 14.9 2,4-Hexadienal2,4-Hexadienal 680.26 680.26 11.48 11.48 3535 15.0 15.0 4-Methylcyclohexanol4-Methylcyclohexanol 6.52 6.52 0.11 0.11 3636 15.4 15.4 Heptane Heptane 73.35 73.35 1.24 1.24 3737 16.1 16.1 3-Methylpyridazine 3-Methylpyridazine 0.82 0.82 0.01 0.01 3838 16.7 16.7 2-Methyl-2-butenal2-Methyl-2-butenal 56.53 56.53 0.95 0.95 3939 16.8 16.8 DimethyldisulfideDimethyldisulfide 19.59 19.59 0.33 0.33 4040 16.9 16.9 2-Hexenal2-Hexenal 2.86 2.86 0.05 0.05 4141 17.1 17.1 unknownunknown 0.44 0.44 0.01 0.01 4242 17.2 17.2 unknownunknown 0.58 0.58 0.01 0.01 4343 17.3 17.3 unknownunknown 1.07 1.07 0.02 0.02 4444 17.6 17.6 unknownunknown 0.48 0.48 0.01 0.01 4545 17.8 17.8 1,3,5-Cycloheptatriene 1,3,5-Cycloheptatriene 6.50 6.50 0.11 0.11 4646 18.1 18.1 1-Nitro-pentane1-Nitro-pentane 50.65 50.65 0.86 0.86 4747 18.5 18.5 unknownunknown 1.25 1.25 0.02 0.02 4848 18.9 18.9 n-Hexanaln-Hexanal 357.71 357.71 6.04 6.04 4949 19.1 19.1 1,1-Dimethyl-2-allylcyclopropane1,1-Dimethyl-2-allylcyclopropane 366.95 366.95 6.19 6.19 5050 19.3 19.3 1,7-Octadiene 1,7-Octadiene 364.22 364.22 6.15 6.15 5151 19.5 19.5 2-Methylcyclohexanol2-Methylcyclohexanol 2.79 2.79 0.05 0.05 5252 19.8 19.8 OctaneOctane 119.60 119.60 2.02 2.02 5353 19.9 19.9 2-Octene 2-Octene 125.40 125.40 2.12 2.12 5454 20.0 20.0 2,5-Octadiene 2,5-Octadiene 625.24 625.24 10.56 10.56 5555 20.2 20.2 3-Octene3-Octene 49.01 49.01 0.83 0.83 5656 20.3 20.3 3-Octyne 3-Octyne 444.31 444.31 7.50 7.50 5757 20.5 20.5 3,5-Octadiene3,5-Octadiene 442.77 442.77 7.47 7.47 5858 20.7 20.7 2,4-Dimethylheptane2,4-Dimethylheptane 6.14 6.14 0.10 0.10 5959 20.9 20.9 2,4-Hexadien-1-ol2,4-Hexadien-1-ol 29.57 29.57 0.50 0.50 6060 21.1 21.1 1-Ethyl-2-methylcyclopentane1-Ethyl-2-methylcyclopentane 16.25 16.25 0.27 0.27 6161 21.2 21.2 3-Methyl-1,4-heptadiene 3-Methyl-1,4-heptadiene 2.09 2.09 0.04 0.04 6262 21.3 21.3 4-Methyl-1-heptene4-Methyl-1-heptene 1.84 1.84 0.03 0.03 6363 21.4 21.4 1-Decyne1-Decyne 15.05 15.05 0.25 0.25 6464 21.7 21.7 EthylbenzeneEthylbenzene 4.30 4.30 0.07 0.07 6565 21.8 21.8 unknownunknown 4.22 4.22 0.07 0.07 6666 22.0 22.0 1,3-Cyclopentadiene1,3-Cyclopentadiene 12.59 12.59 0.21 0.21 6767 22.1 22.1 2,3,4-Trimethylhexane2,3,4-Trimethylhexane 1.95 1.95 0.03 0.03 6868 22.2 22.2 1,3,6-Octatriene1,3,6-Octatriene 9.00 9.00 0.15 0.15 6969 22.3 22.3 1-Octen-4-yne 1-Octen-4-yne 9.00 9.00 0.15 0.15 7070 22.4 22.4 2-Heptanone2-Heptanone 49.21 49.21 0.83 0.83 7171 22.5 22.5 4-Heptenal4-Heptenal 78.40 78.40 1.32 1.32 7272 22.7 22.7 Heptanal Heptanal 52.88 52.88 0.89 0.89 7373 22.8 22.8 1,2-Dimethylbenzene1,2-Dimethylbenzene 4.77 4.77 0.08 0.08 7474 22.9 22.9 2-Ethyl-2-pentenal2-Ethyl-2-pentenal 52.66 52.66 0.89 0.89 7575 23.2 23.2 unknownunknown 1.35 1.35 0.02 0.02 7676 23.3 23.3 NonaneNonane 21.98 21.98 0.37 0.37 7777 23.4 23.4 unknownunknown 0.13 0.13 0.00 0.00 7878 23.5 23.5 3-Ethylphenol3-Ethylphenol 6.93 6.93 0.12 0.12 7979 23.9 23.9 unknownunknown 2.50 2.50 0.04 0.04 8080 24.1 24.1 unknownunknown 1.69 1.69 0.03 0.03 8181 24.2 24.2 4-Methylenecyclopropylbutylaldehyde, 4-Methylenecyclopropylbutylaldehyde, 3.32 3.32 0.06 0.06 8282 24.4 24.4 Cyclopropane, (3-chloropropyl)methylene- Cyclopropane, (3-chloropropyl) methylene- 0.52 0.52 0.01 0.01 8383 24.6 24.6 2-Octenal2-Octenal 4.64 4.64 0.08 0.08 8484 24.7 24.7 unknownunknown 0.01 0.01 0.00 0.00 8585 24.8 24.8 unknownunknown 1.06 1.06 0.02 0.02 8686 24.9 24.9 unknownunknown 2.30 2.30 0.04 0.04 8787 25.0 25.0 unknownunknown 0.02 0.02 0.00 0.00 8888 25.1 25.1 1-Nonyne1-Nonyne 0.65 0.65 0.01 0.01 8989 25.2 25.2 unknownunknown 1.00 1.00 0.02 0.02 9090 25.4 25.4 3-Nonyn-2-ol3-Nonyn-2-ol 0.04 0.04 0.00 0.00 9191 25.5 25.5 unknownunknown 0.43 0.43 0.01 0.01 9292 25.6 25.6 Dimethyl trisulfide Dimethyl trisulfide 1.23 1.23 0.02 0.02 9393 26.0 26.0 2,3-Octanedione2,3-Octanedione 37.93 37.93 0.64 0.64 9494 26.5 26.5 1-Nonen-3-ol 1-Nonen-3-ol 9.28 9.28 0.16 0.16 9595 27.0 27.0 2,4-Heptadienal2,4-Heptadienal 65.51 65.51 1.11 1.11 9696 27.1 27.1 2-Pentyl1-Pentene2-Pentyl1-Pentene 45.21 45.21 0.76 0.76 9797 27.2 27.2 OctanalOctanal 33.67 33.67 0.57 0.57 9898 27.5 27.5 2,5-Cyclooctadien-1-one 2,5-Cyclooctadien-1-one 145.58 145.58 2.46 2.46 9999 28.0 28.0 DecaneDecane 5.22 5.22 0.09 0.09 100100 28.4 28.4 3-Nonyn-2-ol3-Nonyn-2-ol 0.95 0.95 0.02 0.02 101101 28.6 28.6 unknownunknown 0.58 0.58 0.01 0.01 102102 30.3 30.3 2-Nonenal2-Nonenal 4.78 4.78 0.08 0.08 103103 31.0 31.0 3,5-Octadien-2-one3,5-Octadien-2-one 2.74 2.74 0.05 0.05 104104 31.3 31.3 1-Undecene1-Undecene 0.84 0.84 0.01 0.01 105105 31.8 31.8 3-Decyn-2-ol3-Decyn-2-ol 0.76 0.76 0.01 0.01 106106 31.9 31.9 diallylsulfone diallylsulfone 3.34 3.34 0.06 0.06 107107 32.1 32.1 5-Methyl-2-1-Penteneyl-2-butanone5-Methyl-2-1-Penteneyl-2-butanone 0.61 0.61 0.01 0.01 108108 32.3 32.3 2-Nonanone2-nonanone 6.70 6.70 0.11 0.11 109109 32.4 32.4 3,3,6-Trimethyl-1,4-heptadiene3,3,6-Trimethyl-1,4-heptadiene 1.88 1.88 0.03 0.03 110110 32.5 32.5 1,5,9-Decatriene 1,5,9-Decatriene 12.57 12.57 0.21 0.21 111111 32.6 32.6 unknownunknown 0.44 0.44 0.01 0.01 112112 32.8 32.8 10-Undecine-1-ol 10-Undecine-1-ol 45.80 45.80 0.77 0.77 113113 33.2 33.2 1-Undecen-3-yne 1-Undecen-3-yne 38.44 38.44 0.65 0.65 114114 33.3 33.3 3-Undecyne 3-Undecyne 5.63 5.63 0.09 0.09 115115 33.4 33.4 3-methyl-1-butenylcyclohexene3-methyl-1-butenylcyclohexene 59.89 59.89 1.01 1.01 116116 33.5 33.5 unknownunknown 0.12 0.12 0.00 0.00 117117 33.6 33.6 unknownunknown 6.86 6.86 0.12 0.12 118118 33.7 33.7 3-Undecen-5-yne3-Undecen-5-yne 39.50 39.50 0.67 0.67 119119 34.5 34.5 2,6-Nonadienal2,6-Nonadienal 27.29 27.29 0.46 0.46 120120 34.8 34.8 tert-Dodecanethioltert-Dodecanethiol 9.17 9.17 0.15 0.15 121121 34.9 34.9 unknownunknown 0.66 0.66 0.01 0.01 122122 35.2 35.2 1-Undecene 1-Undecene 0.81 0.81 0.01 0.01 123123 36.0 36.0 1,3-Dimethyl-2-methylene-cyclopentylmethanol 1,3-Dimethyl-2-methylene-cyclopentylmethanol 1.35 1.35 0.02 0.02 124124 36.4 36.4 unknownunknown 0.79 0.79 0.01 0.01 125125 38.4 38.4 4-Decenal4-Decenal 0.88 0.88 0.01 0.01 126126 39.6 39.6 unknownunknown 4.63 4.63 0.08 0.08 127127 39.9 39.9 unknownunknown 0.60 0.60 0.01 0.01 128128 40.1 40.1 3-Tridecene3-Tridecene 3.02 3.02 0.05 0.05 129129 40.5 40.5 4-Methyltridecane4-Methyltridecane 3.52 3.52 0.06 0.06 Total Total 5923.36 5923.36 100.00 100.00

Retention time (min)Retention time (min) CompoundsCompounds Odor descriptionOdor description Area     Area 8.6 8.6 2-Methyl-1-butanol2-Methyl-1-butanol wine, fusel oil, sweetwine, fusel oil, sweet 1.06 1.06 10.0 10.0 2-Methyl butanal2-Methyl butanal roasted cocoaroasted cocoa 8.58 8.58 10.4 10.4 Ethyl AcetateEthyl Acetate pineapple, solvent-like, fruit pineapple, solvent-like, fruit 5.16 5.16 12.0 12.0 3-Hydroxybutanal3-Hydroxybutanal dark chocolatedark chocolate 2.23 2.23 13.3 13.3 1-Hexene1-Hexene solvent-likesolvent-like 1.53 1.53 13.8 13.8 1-Penten-3-one1-Penten-3-one camphorcamphor 11.14 11.14 14.3 14.3 Pentanal Pentanal pungentpungent 83.83 83.83 16.816.8 DimethyldisulfideDimethyldisulfide oniononion 19.5919.59 16.9 16.9 2-Hexenal2-Hexenal fatty, stinkbugfatty, stinkbug 2.86 2.86 18.9 18.9 n-Hexanaln-Hexanal green leafgreen leaf 357.71 357.71 22.4 22.4 2-Heptanone2-Heptanone soapy, blue cheesesoapy, blue cheese 49.21 49.21 22.5 22.5 4-Heptenal4-Heptenal biscuitbiscuit 78.40 78.40 22.7 22.7 Heptanal Heptanal green leaf, fattygreen leaf fatty 52.88 52.88 24.6 24.6 2-Octenal2-Octenal fatty,green leaffatty, green leaf 4.64 4.64 25.6 25.6 Dimethyl trisulfide Dimethyl trisulfide garlic, rottengarlic, rotten 1.23 1.23 27.0 27.0 2,4-Heptadienal2,4-Heptadienal fishy, nuttyfishy nutty 65.51 65.51 27.2 27.2 OctanalOctanal soapy, fattysoapy, fatty 33.67 33.67 30.3 30.3 2-Nonenal2-Nonenal fatty, orrisfatty, orris 4.78 4.78 32.3 32.3 2-Nonanone2-nonanone hot milkhot milk 6.70 6.70 34.5 34.5 2,6-Nonadienal2,6-Nonadienal waxy, cucumberpeelwaxy, cucumberpeel 27.29 27.29 38.4 38.4 2-Decenal2-Decenal orange, tallowyorange, tallowy 0.88 0.88

표 4 내지 표 5 각각은 상기 실험 후의 정제된 참치 어유에 함유된 휘발성 및 이취성분을 제거한 분석 결과를 나타내고 있다.Tables 4 to 5 each show the analysis results in which the volatile and off-flavor components contained in the purified tuna fish oil after the experiment were removed.

표 5의 Area 단위는 × 105 으로 환산한다.The area unit of Table 5 is converted into x 10 5 .

Figure 112005010964234-pat00002
Figure 112005010964234-pat00002

R.TR.T CompoundsCompounds 60℃, 120 bar60 ° C, 120 bar 5.1 5.1 2-Propenal2-Propenal 3.0 3.0 5.2 5.2 PropanalPropanal 3.2 3.2 5.3 5.3 AcetoneAcetone -- 5.5 5.5 1-Pentene1-Pentene 0.2 0.2 5.8 5.8 Isopropyl alcoholIsopropyl alcohol -- 6.2 6.2 Methyl nitrate Methyl nitrate 1.8 1.8 6.4 6.4 unknownunknown -- 6.7 6.7 1-Chloro-1-propene1-Chloro-1-propene 1.8 1.8 8.3 8.3 ButanalButanal 2.9 2.9 9.6 9.6 unknownunknown 10.9 10.9 10.2 10.2 unknownunknown -- 10.4 10.4 Ethyl acetateEthyl acetate -- 10.5 10.5 unknownunknown -- 11.2 11.2 1,2-Dichloroethane1,2-Dichloroethane 5.1 5.1 11.8 11.8 unknownunknown 1.9 1.9 12.1 12.1 2-Methyl-1,3-dioxolane 2-Methyl-1,3-dioxolane -- 12.7 12.7 unknownunknown 0.4 0.4 12.8 12.8 1,5-Hexadiyne1,5-Hexadiyne -- 12.9 12.9 2-Methyl-1-pentene 2-Methyl-1-pentene -- 13.8 13.8 unknownunknown -- 13.8 13.8 1-Penten-3-one1-Penten-3-one 1.8 1.8 13.9 13.9 2,3-Dimethyl-1,3-butadiene 2,3-Dimethyl-1,3-butadiene 0.4 0.4 14.2 14.2 2-Penten-1-ol2-Penten-1-ol 6.8 6.8 14.3 14.3 2-Methyl-3-pentanone2-Methyl-3-pentanone -- 14.3 14.3 PentanalPentanal 1.6 1.6 14.6 14.6 3-Methylpentane 3-Methylpentane 0.30.3 14.9 14.9 2,4-Hexadienal2,4-Hexadienal 0.4 0.4 16.5 16.5 2-Methyl-2-butenal2-Methyl-2-butenal -- 16.8 16.8 2-pentenal2-pentenal 0.5 0.5 17.1 17.1 unknownunknown -- 17.8 17.8 1,3,5-Cycloheptatriene1,3,5-Cycloheptatriene -- 18.5 18.5 unknownunknown -- 18.8 18.8 2-Methyl-4-pentenal 2-Methyl-4-pentenal 3.7 3.7 18.9 18.9 HexanalHexanal 4.2 4.2 19.1 19.1 6-Methyl-1,5-heptadiene6-Methyl-1,5-heptadiene -- 19.2 19.2 unknownunknown -- 19.8 19.8 unknownunknown -- 19.9 19.9 2-Octene2-Octene -- 20.0 20.0 2,5-Octadiene2,5-Octadiene -- 20.3 20.3 3-Octyne3-Octyne -- 22.5 22.5 4-Heptenal4-Heptenal 0.9 0.9 22.7 22.7 Heptanal Heptanal 0.5 0.5 26.1 26.1 unknownunknown 0.2 0.2 27.0 27.0 2,4-Heptadienal2,4-Heptadienal -- 27.1 27.1 OctanalOctanal 0.3 0.3 27.4 27.4 Cycloocta-2,7-dienoneCycloocta-2,7-dienone -- 32.9 32.9 Undecineol Undecineol 0.2 0.2 33.2 33.2 1-Undecen-3-yne1-Undecen-3-yne -- 33.5 33.5 unknownunknown -- 35.2 35.2 2,7-Dimethyl-octane 2,7-Dimethyl-octane --

상술한 실험에서 보이는 것과 같이, 본 발명에 따른 어유의 이취 제거 방법에 의하여 어유가 포함하는 이취 성분이 효과적으로 제거되었음을 보여주고 있다.As shown in the above experiment, it has been shown that the off-flavor component included in fish oil is effectively removed by the off-flavor removal method of fish oil according to the present invention.

이상 설명한 바와 같이, 본 발명에 따른 어유의 이취 제거 방법은 어유의 이취성분을 가압 기체에 흡착하게 함으로서 보다 효과적으로 정제된 어유를 확보하며, 이취 성분의 제거 과정에서 어유의 물리적, 화학적 변화를 일으키지 않는다는 이점이 있다.As described above, the off-flavor removal method of fish oil according to the present invention allows the off-flavor component of the fish oil to be adsorbed to the pressurized gas to more effectively secure the fish oil, and does not cause physical and chemical changes of the fish oil during the removal of the off-flavor component. There is an advantage.

또한, 본 발명에 따른 방법으로 정제된 어유는 그 품질의 매우 높아 종래의 한정적으로 사용하던 어유와 달리, 식품, 의약품 산업분야에서 이용 범위가 확대될 수 있다는 이점이 있다.In addition, the fish oil purified by the method according to the present invention has a very high quality, unlike the conventionally used fish oil, there is an advantage that the range of use in the food, pharmaceutical industry can be expanded.

Claims (4)

내부 수용부가 구비된 추출탑을 이용하여 어유에 함유되어 있는 이취 성분을 제거하는 방법으로서,A method for removing off-flavor components contained in fish oil by using an extraction tower equipped with an internal receiving portion 전처리된 어유를 추출탑의 상단부를 통해 상기 추출탑의 내부 수용부로 유입시키고, 전처리된 가압 기체를 추출탑의 하단부를 통해 상기 추출탑의 내부 수용부로 유입시켜 어유와 접촉하도록 하여 어유에 함유된 이취 성분이 가압 기체에 흡착되어 제거되는 단계와;The pre-treated fish oil is introduced into the inner receiving portion of the extraction tower through the upper end of the extraction tower, and the pre-treated pressurized gas is introduced into the inner receiving portion of the extraction tower through the lower end of the extraction tower to come into contact with the fish oil to odor contained in the fish oil. The components are adsorbed and removed by the pressurized gas; 이취 성분이 제거된 정제 어유 및 이취 성분을 함유하는 가압 기체 각각을 상기 추출탑의 하단부 및 상단부를 통해 회수하는 단계를;Recovering each of the refined fish oil from which the off-flavor component is removed and the pressurized gas containing the off-flavor component through the lower end and the upper end of the extraction tower; 포함하여 이루어지는 것을 특징으로 하는 어유의 이취 제거 방법.Off-flavor removal method of fish oil comprising the. 제 1항에 있어서,The method of claim 1, 상기 가압 기체는 상기 어유가 상기 추출탑의 내부 수용부에 일정한 높이로 충전된 상태에서 유입되는 것을 특징으로 하는 어유의 이취 성분 제거 방법.The pressurized gas is removed from the off-flavor component of fish oil, characterized in that the fish oil is introduced in a state filled with a predetermined height in the inner receiving portion of the extraction tower. 제 1항에 있어서, The method of claim 1, 상기 어유는 상기 추출탑의 내부 수용부에 불연속적으로 유입되는 것을 특징으로 하는 어유의 이취 성분 제거 방법.The fish oil is a odor component removal method of fish oil, characterized in that discontinuously introduced into the inner receiving portion of the extraction tower. 제 1항에 있어서, The method of claim 1, 상기 추출탑의 내부 수용부에는 고상의 충전물이 더욱 충전되는 것을 특징으로 하는 어유의 이취 성분 제거 방법.The method of removing off-flavor components of fish oil, characterized in that the solid filling is further filled in the inner receiving portion of the extraction tower.
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US4036865A (en) 1973-07-18 1977-07-19 Metallgesellschaft Aktiengesellschaft Semicontinuous process for deodorizing oils
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