JPS62280296A - Extraction of salmon oil - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

Detailed Description of the Invention 3. Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method for extracting and separating salmon oil from salmon and trout using a trans-pn field extraction method. More specifically, using subcritical or supercritical carbon dioxide as an extraction agent, salmon and trout, especially the head of chum salmon stored in partial free zinc, and especially the gill part called the kama, are used as raw materials to create a fresh flavor. - This relates to a method for extracting and separating high-quality salmon oil with a beautiful salmon pink color and a good flavor.

The obtained salmon oil is used to add flavor and flavor to various processed foods such as J-products, canned salmon, human eikura, and dressing sauces, and in some cases, to add a beautiful salmon pink hue. Furthermore, when added as a supplement for highly unsaturated fatty acids (EPA, etc.) to feed for fish farming, etc., the feed can be made into feed that is easy to handle without the unpleasant odor of cod liver oil and the like.

(Prior art and problems to be solved by the invention) Chum salmon accounts for 80% of the total catch of salmon and trout, mainly in Abashiri, Hokkaido.

Every year, from September to February, Hokkaido's solo salmon is
They go upstream in each river to produce eggs, which are commonly called Punazake or Bunaga.

Salmon with spots on it has already lost its fat content, making it unsuitable for consumption as salmon, and is only intended to be used as surimi. In the process, the fish is cut into three pieces, and the parts other than the meat, such as the head and tail, are either discarded or used as raw materials for finschmeal.

-C: Salmon lipids differ from fish oils from high-fat fish such as sardines, mackerel, and saury Tonobu because of their good flavor and aroma, and because they have a beautiful so-called salmon pink hue. Salmon oil is separated and obtained using methods such as methane and other methods, and is heavily used as so-called salmon oil.Although it is normally contained in about 6% in high-quality fish bodies, the separation efficiency of conventional pressing methods is low, and the steaming method requires There are concerns about deterioration of the quality of salmon, and in addition, it is necessary to use high-quality salmon as a raw material, and there are various restrictions on its use from both quality and cost considerations.

At salmon canning factories, salmon oil is usually separated from the head, internal organs, etc. other than the meat parts by a boiling method, and then filled and reduced into canned salmon. The current situation is one that we cannot wait for.

Fish oil contains many highly unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Some of it becomes phospholipids and other constituents that make up living organisms, but the other part becomes a material for hormonal substances such as prostaglandins, and is expected to have an antithrombotic preventive effect, so it can be used to prevent adult diseases. It is attracting attention for its use as a health food and even as a medicine. However, these highly modified unsaturated fatty acids are highly susceptible to oxidation, and if they are mishandled, there is a concern that they may turn into peroxidized lipids that are harmful to the human body.

Means for solving problem C) In general, the freshness of fish, that is, the quality of its freshness, is an important issue in the process of distribution and consumption. Furthermore, in recent years, it has become known that the decomposition of fish and the quality of its freshness are separate issues, and that the freshness of fish decreases after death even under sterile conditions.

The value is used in the industry as an objective indicator of biochemical freshness. Adenosine diphosphate (ATP), which is an energy storage substance in animals, is converted into adenosine diphosphate (ADP), adenosine-phosphate (AMP), inosinic acid (IMP), and inosine (HXR) by the action of enzymes when the animal dies.
) Hyboxanthin (H, ) changes over time.

The K value is a numerical representation of the change in ATP over time during this decomposition process, and the content of the K value is expressed as in the following equation.

ATP+＾Ko+AMP+[MP+1lxR+l1g, that is, the K value is 1lXR+ for the total amount of ATP decomposition products
l+ is a percentage of the amount, and the smaller the value, the better the freshness. Recently, keeping this value low i.e.
As a method to maintain the freshness of fish, a partial-free zinc storage method has been proposed and implemented, in which fish is kept at -3°C.

When storing fish using the partial-free zinc method, in addition to suppressing the increase in value mentioned above, the rate of protein denaturation, which is a factor in quality deterioration, is significantly lower than with the ice storage method, which eliminates the need for high-cost freezing. It is recognized that there is no difference from the law.

In addition to controlling the increase in lipid peroxide value (POV) due to oxidation, so-called oil burn, it also reduces the number of viable bacteria and is known to be effective in preventing spoilage. It is said that a value of 20 or less is good enough to eat as sashimi.

In addition, salmon nanchu contains askuxanthin, a type of carotenoid pigment, which gives it a pink color, and since this pigment is also contained in the lipids, fresh lipids have a beautiful salmon pink hue. ing.

This ascuxanthin pigment is easily oxidized and immediately transforms into a red ascucin salt, but it is also relatively easily decomposed by oxidative decomposition products of unsaturated fatty acids, light, and temperature, and its hue, brightness, and saturation change. It has the property of changing and causing a decrease in color value.

It is also well known that such π changes in astaxanthin pigment can be suppressed by using the partial free zinc method.

The inventors of the present invention have conducted intensive studies on how to obtain salmon oil of good quality with good flavor and aroma, and have a beautiful so-called salmon pink hue. As a result, the inventors have found that by using supercritical extraction, the above problems can be overcome and it can be used industrially. The present invention was achieved by finding out that the desired salmon oil can be advantageously obtained.

That is, in the present invention, as a raw material for obtaining high-quality salmon oil with good flavor and aroma and a beautiful so-called salmon pink hue, we not only use the fish bodies of salmon and trout as they are, but also use the various innovative methods mentioned above. We take advantage of the advantageous partial-free zinc process to eliminate the heads of salmon stored in this way, which are usually disposed of at great expense or are only used for finschmeal.
When we extract the lipids from the tail, especially the gill part called the kama, using subcritical or supercritical carbon dioxide as an extraction agent, we produce a product with a beautiful salmon pink color that has a very good flavor and aroma. We were able to obtain high-quality salmon oil with low P○■.

Taking advantage of its flavor and aroma, this salmon oil can be used in a wide range of processed foods, including salmon-flavored paste products such as kamaboko, canned salmon, human eikura, dressings, and more. In this case, the above effect can be obtained simply by adding an appropriate amount at an appropriate stage of manufacturing these products. In addition, the present inventors have learned that the raffinate after extracting salmon oil from raw materials has little denaturation, so it can be an extremely suitable material for using protein, calcium, etc. as food raw materials. . For example, it can be used as it is by drying, pulverizing, etc. and added to food, or it can be converted into peptides by enzymatic decomposition treatment to produce fish meat extract and calcium, as shown in Japanese Patent Publication No. 53-7508. Its range of uses is wide, as it can be used as a meal, as a seasoning, and as a health food.

Further, the present inventors continued to study the detailed conditions for extracting and separating salmon oil, the method of using the obtained salmon oil, the raffinate, etc., and finally completed the present invention.

(Function) A method of separating an organic compound from a mixture containing it using a fluid in subcritical or supercritical a' state is known, for example, as described in Japanese Patent Publication No. 10539/1983,・Nothing is known yet about how to obtain salmon oil from trout. A fluid in a subcritical or supercritical state is a fluid that is near or above its critical temperature and pressure. For example, ethylene (9,9
℃, 5QaLm) Carbon dioxide (31.0℃, 72.9a
It is a fluid that is in a state near or above the critical state, such as Lm), and has a density close to that of a liquid and a large diffusion coefficient close to that of a gas. Because of this characteristic, various compounds can be extracted quickly and efficiently in large quantities, and the extractant can be easily separated. It also has the advantage of being able to perform selective extraction, since the ability to dissolve various compounds changes greatly with just a slight change in pressure or temperature.

Generally, in the present invention, any of the above-mentioned fluids in a subcritical or supercritical state can be used, but the separation ability of salmon oil is superior to that of salmon and trout, and it is possible to process it at a relatively low temperature. Carbon dioxide is usually used as the extraction agent because it offers many advantages, such as being easy to handle and operate and being economically advantageous.

Embodiments of the present invention will be described below based on a flow route.

In FIG. 1, CO□ is compressed from a CO□ cylinder 1 to a predetermined pressure using a compressor 2, and is brought to a predetermined extraction temperature through an exchanger 3 and brought into a subcritical or supercritical state and introduced into an extraction column 4.

The extraction tower 4 is charged with fish bodies of raw materials such as salmon and trout, or parts other than the meat parts that have been dissected, preferably in pieces, and after extraction with 002 is carried out here, the extraction The pressure of the CO□2 phase containing the target substance is reduced through the pressure reducing valve 5, and the extract is separated from the CO□ by passing into the separator 6. The CO2 separated from the extract is cooled and liquefied in a condenser 7, and recycled via a compressor 2.

In the above process, the pressure of COz in the extraction column is 50
~50Gkg/cj, preferably 60-300 kg
/ci, temperature is 25-100°C, preferably 25-6
It is necessary to maintain the temperature in the range of 0°C for extraction. If it is too low, it becomes liquefied COt, which requires energy to separate the extractant from the extract. On the other hand, if it is too expensive, the cost of the equipment will increase, causing problems in terms of economic efficiency, and may also cause adverse effects such as thermal deterioration. The conditions for separating the extract from the extraction phase in separator 6 are a pressure of 1-150 kg/c and a temperature of 30-
Preferable results can be obtained by setting the temperature within the range of 60°C.

Incidentally, stepwise extraction can also be carried out by introducing the extracting agent into the extraction column while increasing the pressure stepwise. Furthermore, it is also possible to perform semi-continuous operation by installing a plurality of extraction columns in parallel and switching between them. Separation of the extract and extractant is usually carried out by the above-mentioned reduced pressure method, but since increasing the extraction temperature lowers the solubility, the separation may be carried out by changing the temperature.

-C In the process shown in Figure 1, the extract is separated over time by the separator 6, but for example, if the pressure is gradually lowered, some of the components of salmon oil will become concentrated. Since the components of the extract vary, it can be recovered by changing the method of fractionation depending on the purpose. That is, multiple separators are provided in series,
It is also possible to perform fractional separation and recovery by lowering the pressure in stages. Furthermore, in the process shown in Figure 1,
As described above, the extract is separated over time using the separator 6, but since the components of the extract obtained differ depending on the method of fractionation, it is also possible to extract the desired active ingredients in portions.

(Example) The present invention will be explained in more detail below with reference to Examples, but the present invention is not limited thereto.

Example 1 Meat portion 6 of solo salmon stored in partially free zinc
Using 00g as raw material, the process shown in Figure 1 was carried out at a pressure of 2.
Extraction was carried out using supercritical CO□ at 30 kg/c+d and a temperature of 40°C, and the extract was separated at room temperature and atmospheric pressure.
g of salmon oil was obtained.

Example 2 Using 3 kg of chum salmon gills and fins stored in partial free zinc as raw materials, supercritical CO was used at a pressure of 240 kg/cot and a temperature of 40°C in the process shown in Figure 1.
Extraction was carried out using as an extractant, and the extract was separated at room temperature and atmospheric pressure to obtain 340 g of extract. This extract is Example 1
It had the same flavor as salmon oil obtained from the meat part.

Example 3 0.0% of the salmon oil obtained in Example 2 was added to ground white fish.
When 1% was added and processed, a salmon-flavored kamaboko paste product was obtained.

〔Effect of the invention〕

By the method of the present invention, it is possible to industrially advantageously obtain high-quality salmon oil with a beautiful so-called salmon pink hue that has a better flavor and aroma than the head, especially the head, of chum salmon, and has the following excellent effects. It can be played.

1. The head of chum salmon, especially the kama part, which has traditionally been discarded or has low utility value, is used as raw material.

By utilizing the partial-free zinc storage method and low-temperature extraction using subcritical or supercritical carbon dioxide as an extractant,
Since the increase in K value and POV is suppressed, and bacteriostatic and anti-sterilizing effects are expected, high-quality salmon oil with a beautiful so-called salmon pink hue, which is fresh, hygienic and safe, and has good flavor and aroma can be obtained.

2. During extraction, heavy metals are not extracted, so it is safe to use.

3. Considering the normally known lipid content, the fact that we were able to obtain an amount of lipid that was much higher than expected from the part of the beetle
This shows its advantage as a raw material and the high efficiency of the extraction method.

4. The raw material after extraction is almost completely defatted, does not generate any off-odor, and is easy to handle. Moreover, it contains abundant useful components such as protein and calcium without deterioration. It is a very suitable material not only for low-fat fishmeal but also as a food ingredient.

[Brief explanation of the drawing]

FIG. 1 is a flow sheet showing an embodiment of the present invention.

Claims (12)

[Claims] (1) A method of extracting and separating salmon oil from the bodies of salmon and trout, or from parts other than the meat parts of the fish, using subcritical or supercritical carbon dioxide as an extractant. (2) Claims in which the salmon and trout are chum salmon (
1) The method described. (3) The method according to claim (1) or (2), wherein the part other than the meat part of the salmon/trout is the head of chum salmon, particularly the gill part called a kama. (4) Claim (1), (2) or (3) states that the fish bodies of salmon and trout, which are raw materials for extraction, or parts other than the meat parts of the fish that are butchered are stored in partially free zinc. the method of. (5) Salmon oil extracted and separated from the bodies of salmon and trout, or from parts other than the flesh of dissected fish, using subcritical or supercritical carbon dioxide as an extractant, is added to the minced meat of white fish such as walleye pollack. A method for obtaining food with excellent salmon flavor and flavor, characterized by adding the following: (6) Claims in which the salmon and trout are chum salmon (
5) The method described. (7) The method according to claim (5) or (6), wherein the part other than the meat part of the salmon/trout is the head of chum salmon, particularly the gill part called a kama. (8) Claim (5), (6) or (7) states that the fish bodies of salmon and trout, which are raw materials for extraction, or parts other than the meat parts of the fish that are butchered are stored in partially free zinc. the method of. (9) Salmon oil is extracted and separated from the bodies of salmon and trout, or from the parts other than the meat after being dissected, using subcritical or supercritical carbon dioxide as an extractant, and the residue is used for processed foods. How to use it as a source of protein and calcium. (10) The method according to claim (9), wherein the salmon/trout is chum salmon. (11) The method according to claim (9), (10) or (11), wherein the part other than the meat part of the salmon/trout is the head of chum salmon, particularly the gill part called a kama. (12) The method according to claim (9) or (10), wherein the salmon/trout fish body or the parts other than the meat part of the fish that are butchered and used as the raw material for extraction are stored in partially free zinc. .