RU2202253C2 - Method of fish oil preparing - Google Patents

Abstract

FIELD: medicine, food industry and technology. SUBSTANCE: invention relates to method for preparing fish oil from liver and milt of fishes that can be used for prophylactic aims. Honey is added to the milled piscine raw in the ratio of honey and milled raw = 1:1. Prepared mass is kept at the room temperature up to appearance of distinct board of phases separation. Formed suspension is centrifuged and filtered to separate liquid fractions where propolis is added in the amount 5-30% to weight of end product. Invention provides to retain valuable medicinal properties of raw and enhance biological value of product. EFFECT: improved method of preparing. 2 cl

Description

 The invention relates to the food industry, specifically to methods for producing fish oil from the liver or fish milk, and can be used for therapeutic and prophylactic purposes.

A known method of producing fish oil, including heating the semi-finished product obtained from cod liver to a temperature of 85-95 ^o C, separation of the semi-finished fat, refining of fat with a mixture of an aqueous solution of alkali and sodium chloride, washing from alkali and purification of solid triglycerides by cooling and filtering (see Pat. RF 2077551, class C 11 B 1/00, publ. 04/20/97).

However, this method does not allow to obtain high-quality fat, because during heat treatment (t = 85-95 ^o C) phospholipids are destroyed and the thermal oxidation of lipids is accelerated.

 Common features of the known and proposed methods are separation and filtration.

The closest in technical essence and the achieved result to the proposed one is a method for producing fish oil, including grinding raw materials, tissue destruction by adding food acid to the crushed raw materials with stirring and a temperature of 15-40 ^o C. The resulting suspension is centrifuged, separated, refined, cooled to temperature from 0 ^o C to 15 ^o C and incubated for 5-20 hours. After this, the unsaturated fat fraction is separated by filtration under vacuum, and the final product is stabilized with tocopherol (see US Pat. RF 2039793, class C 11 B 1/10, published on July 20, 1995).

 The disadvantage of this technology is the formation of microorganisms, the development of which leads to spoilage of the product and the deterioration of the properties of the resulting fat. In addition, the accumulation of toxic substances in fish oil obtained in this way is possible.

Common features of the known and proposed methods are:
- grinding of raw materials;
- centrifugation;
- filtering;
- stabilization of the final product.

 The technical problem is to improve the quality of fish oil used as a therapeutic and prophylactic food.

 This object is achieved in that in a method for producing fish oil, including grinding raw materials, centrifugation, filtering and stabilization of the final product, honey is added to the crushed raw materials at a 1: 1 ratio of honey to crushed raw materials, after which the resulting mass is kept at room temperature until a clear boundary appears phase separation. In addition, the stabilization of the final product is carried out by adding to it propolis in an amount of 5-30% by weight of the final product.

 Adding honey to the crushed raw materials in a ratio of 1: 1 prevents the emergence and reproduction of microorganisms. Honey absorbs moisture from crushed raw materials and helps squeeze out fat from it, which floats to the surface, forming two fractions: liquid (oily) and dense. All biologically substances that increase its value are retained in the fish oil obtained.

 Adding propolis as a preservative kills pathogenic bacteria and promotes long-term storage of fish oil.

A method of obtaining fish oil, for example, from the liver of a shark, Katran is as follows. Katran shark liver is ground in a spinning top. Then, to the crushed mass, in small portions, with stirring, add honey at a ratio of honey and crushed raw materials 1: 1. Stirring of the mass is carried out at room temperature for 60 minutes The process is carried out until a clear phase boundary, defined visually. The resulting suspension is centrifuged on a three-phase super-detonator and filtered to isolate individual fractions that differ in density. The liquid (fat) fraction is separated and propolis is added as a preservative in the amount of 5-30% by weight of the final product. The resulting product is cooled to a temperature of at least 2 ^o C and stored frozen for subsequent use as a therapeutic and preventive nutrition. The dense fraction can be used as an additive to feed products.

 This technology is characterized by the fact that substances harmful to health are not used here, while the valuable medicinal properties of raw materials are preserved. The use of propolis increases the biological value of raw materials and its medicinal value.

Claims (2)

 1. A method of producing fish oil, including grinding the raw material, centrifugation, filtering and stabilization of the final product, characterized in that honey is added to the crushed raw material at a honey: raw material ratio of 1: 1, after which the resulting mass is kept at room temperature until a clear interface exists phases.  2. The method according to claim 1, characterized in that the stabilization of the final product is carried out by adding propolis in an amount of 5-30% by weight of the obtained raw material.