JPS6029463B2 - How to improve the quality of krill extract - Google Patents
How to improve the quality of krill extractInfo
- Publication number
- JPS6029463B2 JPS6029463B2 JP53096941A JP9694178A JPS6029463B2 JP S6029463 B2 JPS6029463 B2 JP S6029463B2 JP 53096941 A JP53096941 A JP 53096941A JP 9694178 A JP9694178 A JP 9694178A JP S6029463 B2 JPS6029463 B2 JP S6029463B2
- Authority
- JP
- Japan
- Prior art keywords
- krill
- extract
- activated carbon
- taste
- odor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 241000239366 Euphausiacea Species 0.000 title claims description 28
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 35
- 238000000034 method Methods 0.000 claims description 7
- 235000019640 taste Nutrition 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000007788 liquid Substances 0.000 description 7
- 238000005119 centrifugation Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000004332 deodorization Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 208000035404 Autolysis Diseases 0.000 description 2
- 206010057248 Cell death Diseases 0.000 description 2
- 241000282693 Cercopithecidae Species 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000028043 self proteolysis Effects 0.000 description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 241000124033 Salix Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003245 coal Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
本発明はオキアミエキスの効率的な品質改善法に関する
。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an efficient method for improving the quality of krill extract.
オキアミエキスは独特の風味を有し、かつ呈味力が強い
ので調味素材として望ましいものであるが、オキアミ特
有の強い臭を有し、またェグ味もあることが欠点である
。Krill extract has a unique flavor and strong taste, making it desirable as a seasoning material, but it has the disadvantages of having a strong krill-specific odor and an acrid taste.
そこで発明者等は、オキアミエキスの臭とェグ味を簡単
に効率良く、しかも風味を損うことなく除去する方法に
ついて種々研究を重ねた結果、オキアミエキスをｐＨ４
．５〜６．５の範囲で０．１〜２．０％の活性炭と接触
させることにより、脱臭及び皇味を改善することに成功
した。Therefore, the inventors conducted various research on a method to easily and efficiently remove the odor and harsh taste of krill extract without impairing the flavor.
．． By contacting with 0.1 to 2.0% activated carbon in the range of 5 to 6.5, deodorization and imperial taste were successfully improved.
本発明で言うオキアミエキスとは、オキアミを水、熱水
等で抽出したもの、オキアミに蛋白分解酵素を加えて抽
出したもの、自己消化法または鉱酸分解法等によって得
た液状のものをいう。Krill extract as used in the present invention refers to krill extracted with water, hot water, etc., krill extracted by adding proteolytic enzymes to krill, liquid obtained by autolysis, mineral acid decomposition, etc. .
本発明で使用する活性炭は榔子殻、石炭等を原料として
常法により製造したものであり、粉末状、粒状等の形態
のものがよい。オキアミエキスと活性炭との接触の方法
については、エキスのｐＨを４．５〜６．５に調整し、
エキスに対し、活性炭を０．１〜２％加え、３０〜５０
ｏｏの温度に５時間以内の適当な時間放置または流動さ
せることによって容易に行われる。The activated carbon used in the present invention is produced by conventional methods using coconut shells, coal, etc. as raw materials, and is preferably in the form of powder, granules, etc. Regarding the method of contacting krill extract with activated carbon, the pH of the extract is adjusted to 4.5 to 6.5,
Add 0.1-2% activated carbon to the extract and add 30-50%
This can be easily done by leaving or flowing at a temperature of 0.0°C for an appropriate period of time within 5 hours.
活性炭を援触させた後猿過遠心分離等公知の方法で活性
炭を除去すれば臭の極めて弱し、呈味性の優れたオキア
ミエキスが得られる。エキスと活性炭の接触時のｐＨに
ついては第１表に示す如く４．５〜６．５が良く４以下
あるいは７以上では脱臭が不充分である。If the activated carbon is removed by a known method such as centrifugation after contact with activated carbon, a krill extract with extremely weak odor and excellent taste can be obtained. As shown in Table 1, the pH at the time of contact between the extract and activated carbon is preferably 4.5 to 6.5, and if it is less than 4 or more than 7, deodorization is insufficient.
また、反応温度と時間については３０〜５０００、５時
間以内が適当であって、７０ｑ０を越えると薬品臭が付
くことまた７時間以上では腐敗の心配がある。活性炭添
加量については第２表に示す如く０．１〜２％が至適添
加量であって、０．０５％以下では脱臭不充分であり３
％以上では薬品臭が付くのみならずエキスの収率及び風
味の低下を招くので望ましない。上述した如く、本発明
はオキアミエキス特有の風味を損ねることなく、極めて
簡単に臭とヱグ味を除去することのできる優れた脱臭・
呈味改善法である。The appropriate reaction temperature and time are 30 to 5,000 ml, within 5 hours; if the reaction temperature exceeds 70 q0, a chemical odor may be produced, and if it exceeds 7 hours, there is a risk of spoilage. Regarding the amount of activated carbon added, as shown in Table 2, the optimum amount is 0.1 to 2%, and if it is less than 0.05%, deodorization is insufficient.
% or more is not desirable because it not only gives off a chemical odor but also reduces the yield and flavor of the extract. As mentioned above, the present invention is an excellent deodorizing agent that can extremely easily remove odor and harsh taste without impairing the unique flavor of krill extract.
This is a method for improving taste.
以下、実施例にて詳細に説明する。実施例 １生凍結オ
キアミ１．０ｋ９に１．０その水を加えて、１５分間煮
沸した。Hereinafter, this will be explained in detail in Examples. Example 1 1.0 k9 of raw frozen krill was added with 1.0 k9 of water and boiled for 15 minutes.
放冷後遠′０分離して固形物を除去し、１．４そのオキ
アミ臭の強いェグ味を有するスティックウオーターを得
た。このスティックウオーターの柵を５．５に調整し、
柳子殻活性炭Ｙ−１００ヒ趣炭素■製）を７ｇ投入して
よく混合し、液温６０００にして３の分間保った。次に
デカンテーション及び遠心分離によって上情１．３〆を
得た。得られたオキアミエキスの品質を評価するため１
０名の専門パネルによる官能テストを行ったところこの
猿液は未処理スティックウオーターに比し臭が非常に弱
く、またェグ味も感じられず極めて良好なエキスである
との答を得た。実施例 ２
１．０ｋ９の生凍結オキアミに１．０その水を加えて小
さく破砕し、９０００で５分間加熱処理を行った。After cooling, the solids were removed by centrifugation to obtain 1.4 stick water with a strong krill odor and acrid taste. Adjust this stick water fence to 5.5,
7 g of willow shell activated carbon Y-100 (manufactured by Hi-Shu Carbon ■) was added and mixed well, and the liquid temperature was brought to 6,000 and maintained for 3 minutes. Next, a 1.3-liter mixture was obtained by decantation and centrifugation. To evaluate the quality of the obtained krill extract 1
A sensory test conducted by a panel of 0 experts found that this monkey liquid had a very weak odor compared to untreated stick water, and had no acrid taste, making it an extremely good extract. Example 2 1.0 k9 of raw frozen krill was added with 1.0 k9 of water, crushed into small pieces, and heat-treated at 9000 for 5 minutes.
放冷後、これにアマノｐ（天野製薬■製の麹菌の蛋白分
解酵素剤）を１ｏｇ添加し、４５℃で１日間酵素反応を
行った。反応後遠０分離して不溶性残澄を除去し、１．
８そのオキアミエキスを得た。このエキスのｐＨを５．
０に調整し、木炭活性炭Ｆ−１７（北越炭素■製）を１
舷添加し、液温４０午０にて３時間蝿拝した。次にセラ
ィトを櫨過助剤としてヌッチェを用いて常法により猿過
し、猿液を得た。この櫨液は未処理エキスに比べて臭が
非常に弱く、ェグ味もなく、良好なエキスであった。実
施例 ３
１．０ｋ９の生凍結オキアミを挽肉器で紬断し、１．０
その水を加え、５０００で４時間自己消化せしめた。After cooling, 1 og of Amano p (proteolytic enzyme agent for Aspergillus oryzae produced by Amano Seiyaku ■) was added thereto, and enzymatic reaction was carried out at 45° C. for 1 day. After the reaction, centrifugation is performed to remove the insoluble residue; 1.
8 The krill extract was obtained. The pH of this extract was set to 5.
0 and charcoal activated carbon F-17 (manufactured by Hokuetsu Tanso ■).
The ship was added to the ship's side and flown for 3 hours at a liquid temperature of 40:00. Next, Celite was sieved in a conventional manner using Nutsche as a filtration aid to obtain a sieve liquid. This oak liquor had a very weak odor and no harsh taste compared to the untreated extract, and was a good extract. Example 3 Fresh frozen krill of 1.0 k9 was cut into pieces using a meat grinder, and
The water was added and autolysis was carried out at 5,000 for 4 hours.
自己消化物を遠心分離して不溶性残査を除去し、１．５
そのオキアミエキスを得た。このエキスをｐＨ６．０に
調整し、活性炭白鷺ｐ（武田薬品工業■製）を８ｇ添加
し、液温５０℃にして１時間欄拝した。次にセラィトを
櫨過助剤としてヌッチェを用いて常法により櫨過し、櫨
液１．４５夕を得た。この櫨液は、未処理エキスに比べ
て臭は非常に弱くヱグ味もなかった。実施例 ４
実施例３の方法に従い未処理のオキアミエキスを１．０
ク調製した。The autolysate was centrifuged to remove insoluble residue and 1.5
The krill extract was obtained. This extract was adjusted to pH 6.0, 8 g of activated carbon Shirasagi p (manufactured by Takeda Pharmaceutical Co., Ltd.) was added, and the liquid temperature was raised to 50° C. and allowed to stand for 1 hour. Next, the mixture was filtered in a conventional manner using Nutsche using Celite as a filtering aid to obtain a filter solution of 1.45%. The odor of this oak liquor was very weak compared to the untreated extract, and there was no bitter taste. Example 4 Untreated krill extract was prepared according to the method of Example 3 at 1.0
prepared.
この内８００奴を８個の２００の【容ビーカーに１００
泌づつ分注し磯−ＮａｏＨ又は磯一日ＣＩでｐＨを３．
０〜８．０に調節し粉末活性炭（白鷺ｐ）を０．５ｇづ
つ添加し軽くかきまぜながら５０ＣＯで１時間放置した
。次にセラィトを勤剤としてヌッチェで櫨遇した。猿液
の舟を洲‐ＨＣＩ又は磯−ＮａＯＨでｐＨ６．０に戻し
１０名の専門パネルによりオキアミ臭とヱグ味について
官能テストを行った。その結果は第１表に示す通りであ
りｐＨ４．５〜５．５の範囲で処理したものはオキアミ
臭は非常に弱くェグ味も無いとの答を得た。第１表 ｐ
Ｈの影響
次に、残りの未処理オキアミエキス（ＰＨ６．０）を用
いて活性炭の添加量と脱臭及びェグ味除去の効果との関
係を調べた。Put 800 of these into 8 200 beakers.
Dispense the secretion one by one and adjust the pH to 3.
The mixture was adjusted to 0 to 8.0, and powdered activated carbon (Shirasagi P) was added in 0.5 g portions and left at 50 CO for 1 hour while stirring lightly. Next, he was treated in Nuche with Serito as his agent. The monkey liquid boat was returned to pH 6.0 with Su-HCI or Iso-NaOH, and a sensory test was conducted on krill odor and bitter taste by a panel of 10 experts. The results are shown in Table 1, and it was found that those treated at pH 4.5 to 5.5 had a very weak krill odor and no acrid taste. Table 1 p.
Effect of H Next, using the remaining untreated krill extract (PH6.0), the relationship between the amount of activated carbon added and the deodorizing and acrid taste removal effects was investigated.
未処理オキアミエキス（ｐＨ６．０）１００の‘に活性
炭（白鷺ｐ）を０．０１ｇ〜５．０ｇ添加し５０ｑＣで
１時間軽くかきまぜたセラィトを助剤としてヌッチェ櫨
遇し、得られるオキアミエキスについてオキアミ臭と呈
味性（ェグ味）について官能テストを行った。その結果
は第２表に示す通りであり、活性炭の添加量は０．１％
〜２．０％の範囲が有効であることがわかった。第２表
活性炭の添力増量のテストAbout the krill extract obtained by adding 0.01g to 5.0g of activated carbon (Shirasagi p) to 100% of untreated krill extract (pH 6.0) and stirring lightly at 50qC for 1 hour. A sensory test was conducted for krill odor and taste (aggressive taste). The results are shown in Table 2, and the amount of activated carbon added was 0.1%.
A range of ~2.0% was found to be effective. Table 2 Test for increasing the amount of activated carbon additive
Claims (1)
．１％〜２．０％の活性炭と接触せしめることを特徴と
するオキアミエキスの品質改善法。1 After adjusting the pH of krill extract to 4.5 to 6.5, 0
．． A method for improving the quality of krill extract, which comprises bringing it into contact with 1% to 2.0% activated carbon.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP53096941A JPS6029463B2 (en) | 1978-08-09 | 1978-08-09 | How to improve the quality of krill extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP53096941A JPS6029463B2 (en) | 1978-08-09 | 1978-08-09 | How to improve the quality of krill extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5523949A JPS5523949A (en) | 1980-02-20 |
| JPS6029463B2 true JPS6029463B2 (en) | 1985-07-10 |
Family
ID=14178341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP53096941A Expired JPS6029463B2 (en) | 1978-08-09 | 1978-08-09 | How to improve the quality of krill extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6029463B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61260857A (en) * | 1985-05-13 | 1986-11-19 | Kowa Kogyo:Kk | Use of krill extract |
| DK1417211T3 (en) | 2001-07-27 | 2007-10-08 | Neptune Technologies & Bioress | Natural marine phospholipids containing flavonoids and polyunsaturated phospholipids and their use |
| WO2009132463A1 (en) * | 2008-05-02 | 2009-11-05 | Neptune Technologies & Bioressources Inc. | New deodorization method and organoleptic improvement of marine oil extracts |
| WO2011050474A1 (en) | 2009-10-29 | 2011-05-05 | Acasti Pharma, Inc. | Concentrated therapeutic phospholipid compositions |
-
1978
- 1978-08-09 JP JP53096941A patent/JPS6029463B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5523949A (en) | 1980-02-20 |
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