KR20200056885A - Method of removing fish odor from fish oil and fish odor free composition obtained by the same - Google Patents

Abstract

The present invention relates to a method for removing fish odor from fish oil and a composition containing fish oil from which fish odor is removed. According to the method of the present invention, without affecting the content of omega-3 fatty acids in the composition containing fish oil, it is possible to remove fish odor excellently, and the composition containing fish oil from which fish odor is removed by the method does not generate fish odor even when stored for a long time, and stably maintains the omega-3 fatty acid content.

Description

Method of removing fish odor from fish oil and fish odor free composition obtained by the same}

The present invention relates to a method for removing fish odor from fish oil and a composition containing fish oil from which fish odor has been removed, more specifically, mixing fish oil with an acidic fruit concentrate; And comprising the step of adsorbing using a dairy product in the form of powder, the method for removing fish odor from fish oil and to a composition containing fish oil from which fish odor has been removed by the method.

Omega-3 fatty acids, such as docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA), inhibit platelet aggregation and reduce blood triglyceride levels, thereby reducing the risk of coronary and cardiovascular disease, It is known to suppress the increase in blood pressure and to relieve inflammation of rheumatoid arthritis. In addition, omega-3 fatty acids have been reported to have significant effects on the relief of ADHD (Attention Deficit Hyperactivity Disorder), improvement of cognitive impairment due to aging, depression improvement, and recent prevention and improvement of osteoporosis. .

Since these omega-3 fatty acids are abundantly contained in fish, the beneficial effect of omega-3 can be obtained by ingesting fish several times a week, but in reality it is not easy to ingest fish several times a week. Alternatively, omega-3 may be supplied to the body by daily consumption of concentrated fish oil used as a source of nutrients for omega-3 or health food (omega-3 supplement) using the same, but concentrated fish oil may be due to fish oil's unique fish and rancidity. There are difficulties in ingestion or use as food ingredients. In addition, the healthy food formulated by the method of encapsulating it, etc. has a peculiar fish odor that is felt during or after ingestion, which is a reason that many people are reluctant to eat. The main cause of fish meal is known to be the production of trimethylamine (TMA), a basic amine having a positive charge by oxidation of lipids or reduction of trimethylamine oxide (TMAO).

Currently, a commonly known method of removing odors is a method of removing trimethylamine (TMA), which is responsible for removing odors by adding acid, and there is a method of adding vinegar and steam distillation under high temperature vacuum. . However, when removing fish odor by adding vinegar, the weak fish can be removed, but it is not persistent, and the amount of use is limited due to the peculiar smell of vinegar. In addition, the steam distillation method requires steam distillation in high temperature and high vacuum conditions to remove fish components, so it is possible to supply superheated steam and requires a deodorizing tower equipped with multiple trays, so the installation cost is high. However, since a lot of space is required and it takes a lot of time to perform the process, it is not economical due to the high cost of the entire deodorization process, and the efficiency of removing the fish is low, so even after removing the fish, the fish is not completely removed, Therefore, there is a problem that the fishes reoccur.

Accordingly, the present inventors mixed fish oil and an acidic fruit concentrate, and performed the adsorption process using a powdered dairy product to effectively remove fish without affecting the content of omega-3, a useful component contained in fish oil. The present invention was completed by confirming that the effect lasted for a long time.

Republic of Korea Patent Publication No. 10-2005-0029264

The object of the present invention is to mix the fruit concentrate with fish oil and acidity; And

It is to provide a method for removing fish odor from fish oil, comprising adsorbing the obtained mixture to a powdered dairy product.

Another object of the present invention is to provide a composition containing fish oil from which fish odor has been removed by the above method.

One aspect of the present invention,

Mixing fish oil and an acidic fruit concentrate; And

A method for removing fish odor from fish oil is provided, comprising adsorbing the obtained mixture to a powdered dairy product.

According to an embodiment of the present invention, it may be further comprising the step of adding a flavoring agent after the adsorption step.

According to one embodiment of the present invention, one or more flavoring agents may be used to increase the effect of removing fish and, for example, banana flavor, orange flavor, grape flavor, apple flavor, lemon flavor, strawberry flavor, cherry flavor, pineapple flavor, One or more flavoring agents selected from the group consisting of banana flavor, tufty fruit flavor, blueberry flavor, peppermint flavor, cocoa flavor, peach flavor, and milk flavor may be used.

According to one embodiment of the present invention, the flavoring agent may be included in an amount of 0.001% to 10% by weight of the total composition.

According to one embodiment of the present invention, the mixing may be mixing by adding an emulsifier and / or antioxidant in addition to a fish oil and an acidic fruit concentrate. In one embodiment of the present invention, the emulsifier may be soybean lecithin, and the antioxidant may be tocopherol acetate oil and / or ascorbic acid.

 According to one embodiment of the present invention, the mixing step may be to further mix by adding sodium chloride (NaCl) in addition to fish oil and an acidic fruit concentrate. The sodium chloride (NaCl) may be added to the composition and used for improving the taste of the composition.

According to one embodiment of the present invention, the adsorption step effectively uses fish oil in the form of powder as an adsorbent to adsorb trimethylamine, which is the cause of fish odor, effectively effecting fish oil without affecting the omega-3 fatty acid content of the fish oil-containing composition. The odor of the containing composition can be removed.

According to one embodiment of the present invention, the adsorption step may be by physical adsorption and / or chemical adsorption by a porous powdered dairy product.

According to one embodiment of the invention, the adsorbing step may be to use a shear stress (shear stress).

According to one embodiment of the present invention, the adsorbing step may be by a wet granulation process using a shear stress (a high shear mixer in a wet granulation method).

According to one embodiment of the present invention, the composition may be granulated through the adsorbing step.

In the present invention, fish oil (fish oil) is extracted from fish (including by-products of fish) such as herring, salmon, cod, mackerel, sardine, shark, tuna, squid, etc., which are high in unsaturated fatty acids, and are derived from land animals and plants. Compared to the omega-3 fatty acids, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are abundant.

According to one embodiment of the present invention, the fish oil is selected from the group consisting of docosahexaenoic acid (DHA), a derivative of docosahexaenoic acid, eicosapentaenoic acid (EPA), and a derivative of eicosapentaenoic acid. It may be to include one or more.

DHA is an unsaturated fatty acid that plays an important role in the formation and maintenance of brain and nerve cell membranes in children, normal brain maturation and learning ability, and is effective in preventing cardiovascular diseases such as arteriosclerosis and myocardial infarction, reducing the accumulation of fat in the body. . EPA is an unsaturated fatty acid and is a precursor of prostaglandin 13, which exhibits antithrombotic and anti-atherosclerotic effects, and is effective in preventing thromboembolic complications, a cardiovascular disease.

In the present invention, the derivative of docosahexaenoic acid and the derivative of eicosapentaenoic acid do not contain docosahexaenoic acid and eicosapentaenoic acid reacted with other compounds, or any further free carboxylic acid Refers to a modified omega-3 polyunsaturated fatty acid (docosahexaenoic acid or eicosapentaenoic acid).

According to one embodiment of the invention, the docosahexaenoic acid derivative may be an ester of docosahexaenoic acid (eg, but not limited to, alkyl esters including methyl and ethyl esters), glycerides, phospholipids, or salts, etc. have.

According to one embodiment of the invention, the eicosapentaenoic acid derivative may be an ester of eicosapentaenoic acid (eg, but not limited to, alkyl esters including methyl and ethyl esters), glycerides, phospholipids, or salts, etc. have.

In the present invention, the dairy product in powder form refers to a powder prepared from dairy products containing milk protein.

According to an embodiment of the present invention, since the various functional groups (polar, non-polar, negatively- or positively-charged groups) are present in the protein polymer contained in the powdered dairy product, the powdered dairy product is easily prepared with various components. In combination, it can be used as an emulsifier, adsorbent, binder, or dispersion medium.

According to one embodiment of the present invention, by the adsorption step, the trimethylamine component that causes fish to be adsorbed on the dairy product in powder form can effectively remove fish.

According to one embodiment of the present invention, the powdered dairy product is milk protein powder, concentrated milk protein powder, milk protein concentrate powder, whey powder, demineralized whey powder, whey protein powder, casein protein powder, sweetened milk powder, skim milk powder and whole milk powder. It may be one or more selected from the group consisting of.

According to one embodiment of the present invention, a fruit concentrate having acidity can be prepared by, for example, juice of a fruit, and because it is acidic, when mixed with fish oil, neutralizes the trimethylamine component, which causes fish, and causes fish It is effective in removing.

According to one embodiment of the present invention, combining the step of mixing fish oil with an acidic fruit concentrate and adsorbing the powdered dairy product is more excellent without affecting the omega-3 fatty acid content of the composition containing the fish oil. You can remove the fish.

According to one embodiment of the invention, the fruit concentrate with acid may be one containing a citric acid component.

According to one embodiment of the present invention, the fruit concentrate having acidity is lemon concentrate, kalamanse concentrate, lime concentrate, orange concentrate, grapefruit concentrate, apple concentrate, citron concentrate, pomegranate concentrate, grape concentrate, stalk concentrate, plum concentrate , And Omija concentrate may be one or more selected from the group consisting of.

Another aspect of the present invention provides a composition containing fish oil from which the fish has been removed by the method for removing the fish.

According to one embodiment of the present invention, the composition containing the fish oil is a preservative, thickener, emulsifier, flavor enhancer, antioxidant, stabilizer, solubilizer, colorant, pH adjuster, buffer, sweetener, excipient, binder, plasticizer, Solubilizer, flavoring agent, alkalizing agent, sustained-release agent, solvent, mating agent, antioxidant, acidifying agent, surfactant, anti-caking agent, anti-foaming agent, suspending agent, filler, and chelating agent containing one or more selected from the group consisting of May be

According to one embodiment of the present invention, the preservative is not particularly limited and may be used commonly used in the art, for example, methyl paraoxybenzoate and / or propyl paraoxybenzoate.

According to one embodiment of the present invention, the thickener is not particularly limited and can be used commonly used in the art, for example, hydroxypropyl cellulose (HPC), hydroxymethylcellulose, hydroxypropylmethylcellulose (HPMC), Cellulose derivatives such as methylcellulose polymer, hydroxyethylcellulose, sodium carboxymethylcellulose (Na-CMC), microcrystalline cellulose and sodium carboxymethylcellulose (Avicel RC 591, etc.), carboxymethylene and carboxymethyl hydroxyethylcellulose; Acrylic polymers such as acrylic acid and acrylamide; And xanthan gum, tragacanth, guar gum, gellan gum, agar, pectin, carrageenan, gelatin, bentonite, and polyethylene glycol.

According to one embodiment of the present invention, the emulsifier is not particularly limited and can be used commonly used in the art, and from the group consisting of soybean lecithin, glycerin fatty acid ester, sucrose fatty acid ester, rofilylene glycol fatty acid ester, and calcium stearyl lactate It may be one or more selected.

According to one embodiment of the present invention, antioxidants may be added in order to further increase preservability, and it is not particularly limited and may be used commonly used in the art, for example, tocopheryl acetate and / or ascorbic acid.

According to an embodiment of the present invention, the composition containing the fish oil from which the fish has been removed is an omega-3 fatty acid, for example, docosahexaenoic acid (DHA), a derivative of docosahexaenoic acid, eicosapenta Non-acid (EPA), and one or more selected from the group consisting of a derivative of eicosapentaenoic acid.

According to one embodiment of the present invention, the composition containing fish oil from which the fish has been removed may be a health functional food or a functional beverage.

In the present invention, "health functional food" means food manufactured and processed using ingredients or ingredients having useful functionality for the human body, and "functional beverage" is effective in preventing or improving various diseases among drinks consumed in everyday life. By beverage, "functional" refers to ingesting for the purpose of obtaining useful effects for health purposes such as adjusting nutrients or physiological effects on the structure and function of the human body.

According to one embodiment of the present invention, the composition contains EPA, DHA, EPA derivatives, and / or DHA derivatives, which are a type of omega-3 fatty acids, and thus contains fish oil from which fishmeal according to one embodiment of the present invention has been removed. When taking the composition regularly, it is effective in preventing and improving blood triglyceride, blood pressure, and atherosclerosis, osteoporosis, dementia, ADHD (Attention Deficit Hyperactivity Disorder), depression, and cognitive impairment. .

The health functional food or functional beverage may include ordinary food additives, and whether or not it is suitable as a "food additive" is applicable according to the general rules and general test methods of food additives approved by the Food and Drug Administration, unless otherwise specified. It is judged according to the standards and standards for items. Items listed in "Food Additives Revolution" include, for example, chemical compounds such as ketones, glycine, potassium citrate, nicotinic acid, and cinnamonic acid, natural additives such as chromochromate, licorice extract, crystalline cellulose, high pigment, guar gum, and L- There are mixed preparations such as sodium glutamate preparation, noodle-added alkali preparation, preservative preparation, and tar colorant.

According to one embodiment of the present invention, the health functional food may be prepared in a general formulation such as powder, granule, tablet, pill, capsule, suspension, emulsion, syrup, acupuncture, liquid, ex-agent, and meat. Any health, dairy products including sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, jelly, ice cream, various soups, beverages, teas, drinks, alcoholic beverages and vitamin complexes It may be manufactured in the form of functional food. For the formulation of the dietary supplement, a food-acceptable carrier or additive may be used, and any carrier or additive known to be available in the art may be used to prepare a formulation to be prepared.

According to an embodiment of the present invention, as additives, various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, thickeners, organic acids, protective colloidal thickeners, pH adjusting agents, flavoring agents, coloring agents , Emulsifiers, stabilizers, preservatives, glycerin, alcohol, carbonic acid used in carbonated beverages, and the like. In addition, it may contain flesh for the production of natural fruit juices, fruit juice drinks and vegetable drinks. These additive components can be used independently or in combination, the proportion of the additive is not very important, but can be easily selected by those skilled in the art within the scope of not impairing the object and effect of the present invention, and the composition for health functional food 1 to 100 It can be selected from 0.01 to 0.1 parts by weight per part by weight.

According to one embodiment of the present invention, the functional beverage composition may further include other components commonly used in the manufacture of beverages other than the above components within a range not impairing palatability, for example, various flavoring agents or natural carbohydrates And the like. The natural carbohydrates include conventional sugars such as monosaccharides (eg glucose, fructose, etc.), disaccharides (eg, maltose, sucrose, etc.), polysaccharides (eg, dextrin, cyclodextrin, etc.) and xylitol, sorbitol, erythritol, etc. Sugar alcohol may be contained. In addition, as a flavoring agent, natural flavoring agents (for example, taumatin, stevia extract, etc.) and / or synthetic flavoring agents (for example, saccharin, aspartame, etc.) may be contained.

 Health functional food composition is 0.001% to 80% by weight relative to the total weight of the composition, for example, 0.005% to 79%, 0.01% to 78%, 0.05% to 75%, 0.1% to 0.1% by weight 73 wt%, 0.5 wt% to 70 wt%, 1 wt% to 70 wt%, 1 wt% to 10 wt%, 1 wt% to 5 wt%, 2 wt% to 60 wt%, 4 wt% to 50 wt% %, 5% to 50%, 5% to 30%, or 5% to 15% by weight of fish oil.

The composition ratio of the health functional food composition may be arbitrarily modified according to regional and ethnic preferences such as demand class, demand country, and use purpose.

According to the fish removal method according to an embodiment of the present invention, it is possible to remove fish without affecting the content of omega-3 fatty acids in fish oil, and a composition containing fish oil from which the fish has been removed by the above method Silver does not generate odor even when stored for a long time, and maintains the omega-3 fatty acid content stably.

Hereinafter, the present invention will be described in more detail through examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Example 1 Preparation of composition comprising fish oil removed and fish oil removed

1-1. Remove odor

Fish oil (DSM, UK) and soy lecithin (Soy lecithin) containing omega-3 fatty acids, such as docosahexaenoic acid (DHA) and eicosa pentaenoic acid (EPA) ), Sodium chloride (NaCl), vitamin E (DL-a-tocopherol acetate oil (Vitamin E 98% Tyne oil)), ascorbic acid (Ascorbic acid) and a mixture of lemon mixture (Lemon Juice solution) was stirred. The soybean lecithin has been used as an emulsifier and has been reported to enhance the effects of DHA and EPA. The tocopherol acetate oil and ascorbic acid were used as antioxidants.

Shear stress using a high shear mixer (Yenchen machinery co., Ltd., SMGD-20MV, Taoyuan city 333, Taiwan) using a 120 rpm impeller and a 500 rpm chopper at room temperature. ) Was added to adsorb the mixture to milk protein to obtain fish oil from which fish odor had been removed. In the adsorbing step, the composition was granulated to produce granules.

The content of the composition used in the above process is described in detail in Table 1 below (the unit is not described in mg units). Compositions a-1 to a-4 were prepared by varying the content of the lemon concentrate and the milk protein powder used in the adsorption process.

ingredient Where to buy Composition
a-1 Composition
a-2 Composition
a-3 Composition
a-4 Soybean lecithin Germany / Lecico GmbH 100 100 100 400 NaCl Korea / Deoksan 200 200 200 800 DL-a-Tocopherol Acetate Oil (Vitamin E 98% Tyne oil) Switzerland / DSM 45.7 45.7 45.7 182.8 Ascorbic acid UK / DSM 80 80 80 320 Fish oil (including omega-3 fatty acids) UK / DSM 3,000 3,000 3,000 12,000 Lemon concentrate Italy / Lemonia 2,000 10,000 20,000 8,000 Milk protein powder (used for adsorption process) France / Armor 5,000 25,000 50,000 20,000

1-2. Preparation of base solution

After the purified water was heated to 90 ° C, methyl paraoxybenzoate and propyl paraoxybenzoate were added as preservatives, stirred and dissolved, and then cooled to room temperature. Thereafter, Avicel RC 591 (Microcrystalline cellulose and carboxymethylcellulose sodium) was added as a thickener, stirred and dissolved to increase the viscosity of the composition. Then maltodextrin, sucrose, uridine 5'-monophosphate (UMP), choline chloride, selenium, cyanocobalamin (0.1%), pyridoxin HCl ), Folic acid, and magnesium hydroxide (MgOH) added composition was stirred and dissolved.

 Potassium citrate, calcium hydroxide, magnesium hydroxide, potassium hydroxide, ferrous lactate, zinc sulphate, retinyl acetate , Zinc Sulphate), Nicotinamide, Copper gluconate, Manganese Sulfate, Dry Yeast Containing Chromium, Calcium Pantothenate (as 100%), Biotin 1% Trituration ), Cholecalciferol powder, thiamine hydrochloride, riboflavin, dry yeast containing molybdenum, potassium iodide, phytomenadione, stirred, dissolved, and mixed.

Including the content of the components listed in Table 2 below, a base solution was prepared in the manner described above. Base solution 2 was prepared to contain 4 times more of all the components of base solution 1 (of the components listed in Table 2, the unit is not indicated in mg).

ingredient Where to buy Base solution 1 Base solution 2 Methyl paraoxybenzoate SanFu chemical 60 240 Propyl paraoxybenzoate SanFu chemical 60 240 Avicel RC591 JRS 1,000 4,000 Maltodextrin BASF 12,500 50,000 Sucrose Korea / CJ CheilJedang 10,000 40,000 UMP China / Lianyungang, Duxiang, Chemicals Co. Ltd 713 2,852 Choline chloride USA / Balchem 536 2,144 Selenium UK / DSM 49 196 Cyanocobalamin 0.1% Switzerland / DSM 3 12 Pyridoxine hydrochloride Germany / DSM 1.22 4.88 Folic acid UK / DSM 0.4 1.6 Magnesium hydroxide Japan / Tomita 6 24 Potassium citrate China / JFQ 5 20 Calcium hydroxide Korea / Deoksan 100 400 Potassium hydroxide Korea / Deoksan 188 752 Iron lactate China / Anhui Cofco 4.2 16.8 Zinc sulfate Germany / Dr.Paul 6.6 26.8 Retinyl acetate Switzerland / DSM 2.4 9.6 Nicotinamide 100% China / DSM 2.3 9.2 Copper gluconate USA / Jost Chemical 16.1 64.4 Manganese sulfate USA / Novotech 1.2 4.8 Chromium-containing dry yeast UK / DSM 4.2 16.8 Calcium Pantothenate 100% UK / DSM 0.82 3.28 Biotin 1% Trituration UK / DSM 0.5 2.0 Cholecalciferol powder UK / DSM 0.36 1.44 Thiamine hydrochloride Germany / DSM 0.23 0.92 Riboflavin Germany / DSM 0.2 0.8 Dry yeast containing molybdenum Germany / DSM 625 2,500 Potassium iodine India / Sahnat Pharmachem 0.021 0.081 Phytomenadione Switzerland / DSM 0.1 0.4

1-3. Preparation of fish oil-containing composition

To the base solution prepared in Example 1-2, the fish oil from which the fish was removed in Example 1-1 is administered, stirred, dissolved, and mixed. Compositions a-1 to a-3 were each mixed with base solution 1, and compositions a-4 were mixed with base solution 2.

Thereafter, to each of the stirred, dissolved, and mixed compositions, a fragrance (banana flavor) is administered as shown in Table 3 below, and fish oil is removed by adding an appropriate amount of purified water so that the final volume of the composition is 125 mL or 500 mL. Compositions containing 1-1 to 1-4 were prepared.

ingredient Where to buy Composition 1-1 Composition 1-2 Composition 1-3 Composition 1-4 Stirring, dissolving and mixing Composition a-1 and base solution 1 Composition a-2 and base solution 1 Composition a-3 and base solution 1 Composition a-4 and base solution 2 Spices (banana flavor) Korea/
Samhwa F & F 0.375 ml 0.375 ml 0.375 ml 1.5 ml Purified water Millipore Proper Proper Proper Proper Total dose of the composition - 125 ml 125 ml 125 ml 500ml

Composition 1-1 contains lemon concentrate, fish oil and milk protein powder used in the adsorption process in a weight ratio of 2: 3: 5, and composition 1-2 contains lemon concentrate, fish oil and milk protein powder used in the adsorption process 10: It is included in a weight ratio of 3:25, and the composition 1-3 contains lemon concentrate, fish oil, and milk protein powder used in the adsorption process in a weight ratio of 20: 3: 50. Composition 1-4 was prepared to contain all four times the components of composition 1-1. Therefore, the absolute amount of lemon concentrate, fish oil and milk protein powder used in the adsorption process contained in the composition of composition 1-4 is greater than that of composition 1-4, but the weight ratio is the same (composition 1-4 as in composition 1-1) Contains lemon concentrate, fish oil, and milk protein powder used in the adsorption process in a weight ratio of 2: 3: 5).

Experimental Example 1. Omega-3 content of compositions 1-1 to 1-4 and Comparative Example 1

In order to find out whether the method of the present invention affects the stability of the active ingredients of omega-3 fatty acids (EPA and DHA; hereinafter, omega-3), using the gas chromatography (GC), the above Examples 1-1 to Omega of Comparative Example 1 (souvenaid, Dannongsa, USA) containing composition 1-1 to composition 1-4 and omega-3 containing fish oil from which fishmeat prepared by the method of 1-3 was removed- 3 (EPA and DHA) content was detected.

Gas chromatography was performed using GC-2014 gas chromatography (Shimadzu, GC-2014 Standard Capillary and Packed GC, Kyoto, Japan).

Solvent 60mg of DHA standard (Docosahexaenoic acid ethyl ester (DHA; 22: 6 n-3)), 90mg of EPA standard (Eicosapentaenoic acid ethyl ester (EPA; 20: 5 n-3)), 70mg of internal standard (Methyl tricosanoate) (Trimethylpentane solution: butylhydroxytolune 50mg / trimethylpentane 1L) was dissolved and diluted with the same solvent to prepare a standard solution by adjusting the volume of the solution to 10ml. Samples weighed according to the following Table 4 (compositions 1-1 to 1-4 prepared through Examples 1-1 to 1-3) and 70 mg of an internal standard (Methyl tricosanoate) solvent (Trimethylpentane solution: butylhydroxytolune 50mg / trimethylpentane Test solution was prepared by dissolving in 1 L) and diluting the volume of the solution to 10 ml.

Sum of EPA and DHA content (%) Amount of sample to be used (g) 30-50 0.4-0.5 50-70 0.3 70-90 0.25

Before the start of analysis, the injection part and the detector temperature, flow rate, and column temperature were operated in accordance with the analysis conditions shown in Table 5 below, and the gas chromatograph was sufficiently stabilized.

GC detector Flame ionization detector (FID) Capillary column Omegawax® 24136 Capillary column dimensions 30 m × 0.32 mm I.D., 0.25 μm film Injector temperature (℃) 250 Detector on (℃) 260 to 270 Split ratio 100: 1 ~ 200: 1 Injection volume (μl) One Carrier gas Helium Flow rate (ml / min) 3.0 mL / min Hold-ramp-hold sequence Initial temp. 170 ° C; hold 2 min; 170 to 240 ° C; hold 2 min to 25.7 min, 240 ° C; hold 25.7 to 28 min
Ramp 3 ° C / min; final temp. 240 ° C; hold 15min

A standard solution a was prepared by dissolving 0.3 g of methyl palmitate, 0.3 g of methyl stearate, 0.3 g of methyl arachidate, and 0.3 g of methyl behenate in a solvent and diluting with the same solvent to adjust the volume of the solution to 10 ml. In the chromatogram obtained from the standard solution a, the peak area ratio increased in the order of methyl palmitate, methyl stearate, methyl arachidate, and methyl behenate. At this time, it was confirmed that the difference between the peak area ratios of methyl palmitate and methyl behenate was less than 2%. The suitability of the analytical system was verified.

Standard solution b was prepared by dissolving 55 mg of DHA methyl ester and 5 mg of tetracos-15-enoic acid methyl ester in a solvent and diluting with the same solvent to adjust the volume of the solution to 10 ml. In the chromatogram obtained from the standard solution b, the ratio of the peak area of the DHA methyl ester to the peak area of the tetracos-15 -enoic acid methyl ester was 1.2 or more, so that an appropriate resolution could be obtained. When the standard solution of the test process was calibrated by an internal standard substance and a standard product was used, the suitability of the analysis system was verified by confirming that the recovery rates of the added DHA standard product and EPA standard product exceeded 95%.

Immediately after preparing each composition 1-1 to 1-4 and Comparative Example 1 (subernate, Danongsa, USA) (initial content), the composition is sealed at room temperature (25 ± 2 ° C / RH 60 ± 5%) for 3 months The content (%) of the relative omega-3 fatty acids (contents of DHA and EPA) contained after storage in a sealed container for 3 months under storage or accelerated conditions (40 ± 2 ℃ / RH 75 ± 5%) It calculated by Formula 1, and the result value is shown in Table 6.

Omega-3 content (%) Composition 1-1 Composition 1-2 Composition 1-3 Composition 1-4 Comparative Example 1 Initial content 99.8% 99.4% 99.9% 100.1% 98.2% Content after 3 months at room temperature 99.9% 99.0% 99.5% 99.8% 98.8% Content after 3 months of acceleration 99.7% 99.5% 99.8% 99.7% 98.1%

As described in Table 6 above, the content of omega-3 in compositions 1-1 to 1-4 is 99% or more after storage for 3 months at room temperature and accelerated conditions, and omega is more than commercially available Comparative Example 1 Since the content of -3 is high, it can be seen that the omega-3 present in the composition from which the fish was removed by the present invention is very stable. Therefore, it was confirmed that there is no problem of reduction of DHA content and EPA content of the previously reported fish removal method.

Experimental Example 2. Fish odor measurement of composition 1-1 to 1-4 and comparative example 1 (sensory test)

In order to confirm the overall preference of the compositions 1-1 to 1-4 and a commercial product (Comparative Example 1), a sensory test for fish was performed and the results are shown in Table 7.

The sensory test for fish was conducted on a panel composed of 40 men and women in their teens, 20s, 30s, and 40s, and the results were evaluated using a 9-point scale method and shown in Table 7 (numbers close to 9 points). The more fish catches, the closer to 0 points the weaker the fish).

Fish measurement result Composition 1-1 Composition 1-2 Composition 1-3 Composition 1-4 Comparative Example 1 Early fish One 0 0 One 3 Fish after 3 months at room temperature One 0 0 One 3 3 months after acceleration 2 0 0 One 5

As shown in Table 7, the fish was significantly less in all of the compositions (compositions 1-1 to 1-4) where fish was removed by the method of Example 1-2 than Comparative Example 1. In addition, as shown in Table 7, the composition 1-1 to composition 1-3 have the same content of other components except for the lemon concentrate, fish oil and milk protein powder used in the adsorption process, but the composition 1-1 and composition 1 It can be seen that in the composition 1-2 and the composition 1-3, the fish in the composition after initial storage, room temperature and accelerated conditions for 3 months after storage for 3 months was weak.

Compositions 1-1 and 1-4 have the same weight ratio of lemon concentrate, fish oil and milk protein powder used in the adsorption process, and the weight ratio of lemon concentrate and fish protein powder used in the adsorption process compared to fish oil 1-2 and 1-3 Since it is low, lemon concentrate and milk protein powder are important components for fish removal, and the weight ratio of lemon concentrate and fish protein powder used in the adsorption process, as in compositions 1-2 and 1-3, can be effectively removed. You can see that

Example 2. Preparation of a composition with or without lemon concentrate, flavor and milk protein powder used in the adsorption process

As described in Table 8 below, a composition was prepared in the same manner as in Example 1, except that the adsorption process by lemon concentrate, fragrance, and milk protein powder was included. The contents of the remaining components not listed in Table 8 are the same as those of Compositions 1-1 prepared through Examples 1-1 to 1-3.

ingredient Composition
2-1 Composition
2-2 Composition
2-3 Composition
2-4 Composition
2-5 Composition
2-6 Composition
2-7 Fish oil
(Including omega-3 fatty acids) 3,000mg 3,000mg 3,000mg 3,000mg 3,000mg 3,000mg 3,000mg Milk protein powder
(Used for adsorption process) 5,000mg 0 0 5,000mg 5,000mg 0 5,000mg Lemon concentrate 0 2,000mg 0 2,000mg 0 2,000mg 2,000mg Spices 0 0 ml 0.375 ml 0 0.375 ml 0.375 ml 0.375 ml Total dose of the composition 125 ml 125 ml 125 ml 125 ml 125 ml 125 ml 125 ml

As shown in Table 8, the composition 2-1 does not contain a lemon concentrate and fragrance, composition 2-2 is prepared without the adsorption process and fragrance by the milk protein powder, and the composition 2-3 is in the milk protein powder. Was prepared without adsorption process and lemon concentrate, composition 2-4 did not contain fragrance, composition 2-5 did not contain lemon concentrate, and composition 2-6 was prepared without adsorption process by milk protein powder. Became.

Experimental Example 3. Omega-3 content of compositions 2-1 to 2-7

Composition 2-1 to composition 2-7 to 2-7 according to the method of Experimental Example 1 in order to examine whether it affects the stability of the omega-3 contained in the composition depending on whether or not the adsorption process by lemon concentrate, fragrance and milk protein powder is included The content of omega-3 contained in was measured. The contents of omega-3 included in the compositions of compositions 2-1 to 2-7 are shown in Table 9 below.

Omega-3 content Composition
2-1 Composition
2-2 Composition
2-3 Composition
2-4 Composition
2-5 Composition
2-6 Composition
2-7 Initial content 99.8% 99.0% 101.1% 99.3% 100.7% 99.9% 100.0% Content after 3 months at room temperature 98.5% 94.4% 80.5% 99.3% 97.7% 95.2% 99.5% Content after 3 months of acceleration 99.0% 88.5% 63.5% 99.2% 98.6% 86.8% 99.9%

As shown in Table 9, immediately after the composition was prepared, the content of omega-3 did not change significantly in the compositions 2-1 to 2-7.

In the composition 2-3 without adsorption by lemon concentrate and milk protein powder, the content of omega-3 after 3 months at room temperature is 80.5%, and the content of omega-3 after 3 months at accelerated conditions is 63.5%, composition 2 It can be seen that the content of omega-3 is the lowest among -1 to 2-7. In addition, the composition 2-1, 2-4, in which the content of omega-3 after 3 months under accelerated conditions was 88.5% and 86.8%, also in the compositions 2-2 and 2-6, which did not include the adsorption process by milk protein powder, Omega-3 content tends to be lower than that of 2-5 and 2-7. Therefore, it can be seen from the above results that the adsorption process using milk protein powder contributes to the stability of omega-3, and that the lemon concentrate also keeps omega-3 stable for a long period of time.

Experimental Example 4. Measurement of composition 2-1 to 2-7 (sensory test)

In order to see if it affects the effect of removing fish according to the inclusion of lemon concentrate, fragrance and milk protein powder used in the adsorption process, for the composition of composition 2-1 to 2-7 according to the method of Experimental Example 2, Sensory test was performed and the results are shown in Table 10.

Fish measurement result Composition
2-1 Composition
2-2 Composition
2-3 Composition
2-4 Composition
2-5 Composition
2-6 Composition
2-7 Early fish 4 4 8 3 4 4 One Fish after 3 months at room temperature 4 5 9 3 4 4 One 3 months after acceleration 5 7 9 4 5 7 One

As described in Table 10 above, the composition 2-3-2 which does not contain the adsorption process by the lemon concentrate and the milk protein powder does not contain the composition 2-2 <the adsorption process by the milk protein powder does not contain the adsorption process by the fragrance and milk protein powder. Composition not included 2-6 <Composition without lemon concentrate and flavor 2-1 = Composition without lemon concentrate 2-5 <Composition without flavor 2-4 <Fish in the order of composition 2-7 It can be seen that the removal effect is excellent.

Therefore, it can be seen from the above results that the adsorption process using milk protein powder plays an important role in effectively removing fishmeat, and the addition of lemon concentrate also plays an effective role in fishmeat removal.

Example 3. Preparation of composition with or without adsorption process.

In the method of Example 1, a fish oil-containing composition having a fish odor removed was prepared, but instead of the adsorption process using the milk protein powder, the composition 3-1 was homogeneously mixed with the milk protein powder, and the composition 3-2 was the method of Example 1 As described above, shear stress was applied to the operating conditions of a 120 rpm impeller and a 500 rpm chopper using a high shear mixer (Yenchen machinery co., Ltd., SMGD-20MV, Taoyuan city 333, Taiwan). Shear stress) was added and the milk protein powder was used as an adsorbent to perform the adsorption process.

The components of the composition used in the compositions 3-1 and 3-2 are listed in Table 11 below (the unit is omitted in mg units), and the contents of the remaining components not described are examples 1-1 to 1 Same as composition 1-1 prepared through -3.

ingredient Composition 3-1 Composition 3-2 Absorption process Simple mixing Adsorption process Milk protein powder 5,000 5,000 Lemon concentrate 2,000 2,000 Spices 0.375 ml 0.375 ml Total dose of the composition 125 ml 125 ml

Experimental Example 5. Omega-3 content of compositions 3-1 and 3-2

According to the adsorption process using the milk protein powder to see if it affects the stability of the omega-3 contained in the composition, according to the method of Experimental Example 1 of the omega-3 contained in the composition of the composition 3-1 and 3-2 Content was measured. The contents of omega-3 included in the compositions of compositions 3-1 and 3-2 are listed in Table 12 below.

Omega-3 content (%) Composition 3-1 Example 3-2 Initial content 99.9% 101.0% Content after 3 months at room temperature 91.6% 100.5% Content after 3 months of acceleration 79.0% 100.9%

As shown in Table 12, in the composition of composition 3-1 prepared by simply mixing the milk protein powder instead of the adsorption process using the milk protein powder, the content of omega-3 after 3 months at room temperature and 3 months after acceleration was 91.6% and 79.0. It can be seen that the content of omega-3 is significantly lower than that of composition 3-2 prepared through adsorption process in%. From these results, it can be seen that, rather than simply mixing the milk protein powder, preparing a fish oil-containing composition through an adsorption process using the milk protein powder contributes to the stability of omega-3.

Experimental Example 6. Deodorization of composition 3-1 and 3-2 (sensory test)

In order to see if it affects the effect of removing fish odor according to the adsorption process using milk protein powder, a sensory test for the fish composition was carried out on the composition of composition 3-1 and 3-2 according to the method of Experimental Example 2 and the results were It is shown in Table 13.

Results Composition 3-1 Example 3-2 Early fish 7 One Fish after 3 months at room temperature 8 One 3 months after acceleration 9 One

As described in Table 13, the odor of the composition 3-1 composition prepared by simply mixing the milk protein powder without performing the adsorption process was measured immediately after preparing the composition, after storage for 3 months at room temperature, and after storage for 3 months accelerated. It can be seen that all the fish is significantly stronger than the composition 3-2 prepared through the adsorption process. Therefore, it can be seen that it is effective to remove fishmeal through the adsorption process using milk protein powder rather than simply mixing the milk protein powder.

Claims (9)

Mixing fish oil and an acidic fruit concentrate; And
A method of removing fish odor from fish oil comprising adsorbing the obtained mixture to a powdered dairy product.
The method of claim 1, further comprising adding a flavoring agent after the adsorbing step.
The method according to claim 1, wherein the adsorbing step uses a shear stress.
The method according to claim 1, wherein the fish oil is at least one selected from the group consisting of docosahexaenoic acid (DHA), a derivative of docosahexaenoic acid, eicosapentaenoic acid (EPA), and a derivative of eicosapentaenoic acid. How to include things.
The method according to claim 1, The powdered dairy product is in the group consisting of milk protein powder, concentrated milk protein powder, milk protein concentrate powder, whey powder, demineralized whey powder, whey protein powder, casein protein powder, sweetened milk powder, skim milk powder, and whole milk powder The method being one or more selected.
The method according to claim 1, wherein the acidic fruit concentrate is a lemon concentrate, kalamanse concentrate, lime concentrate, orange concentrate, grapefruit concentrate, apple concentrate, citron concentrate, pomegranate concentrate, grape concentrate, buckthorn concentrate, plum concentrate, and Omija One or more methods selected from the group consisting of concentrates.
A composition containing fish oil from which fish odor has been removed by the method of claim 1.
The method according to claim 7, The composition is a preservative, thickener, emulsifier, flavor enhancer, antioxidant, stabilizer, solubilizer, colorant, pH adjusting agent, buffer, sweetener, excipient, binder, plasticizer, solubilizer, flavoring agent, alkalizing agent , Sustained-release agents, solvents, mating agents, antioxidants, acidifying agents, surfactants, anti-caking agents, antifoaming agents, suspending agents, fillers, and chelating agents.
The composition according to claim 7, wherein the composition is a health functional food or functional beverage.