JPH0191761A - Production of fish meal - Google Patents
Production of fish mealInfo
- Publication number
- JPH0191761A JPH0191761A JP62248938A JP24893887A JPH0191761A JP H0191761 A JPH0191761 A JP H0191761A JP 62248938 A JP62248938 A JP 62248938A JP 24893887 A JP24893887 A JP 24893887A JP H0191761 A JPH0191761 A JP H0191761A
- Authority
- JP
- Japan
- Prior art keywords
- fish
- stick water
- water
- reducing sugar
- production
- 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.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 23
- 235000019733 Fish meal Nutrition 0.000 title claims description 17
- 239000004467 fishmeal Substances 0.000 title claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000010438 heat treatment Methods 0.000 claims abstract description 21
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 229960001340 histamine Drugs 0.000 claims abstract description 12
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 claims abstract description 5
- 238000006243 chemical reaction Methods 0.000 claims description 11
- 230000003647 oxidation Effects 0.000 claims description 8
- 238000007254 oxidation reaction Methods 0.000 claims description 8
- 239000000126 substance Substances 0.000 claims description 7
- 208000007107 Stomach Ulcer Diseases 0.000 claims description 5
- 210000003205 muscle Anatomy 0.000 claims description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 20
- 241000251468 Actinopterygii Species 0.000 abstract description 16
- 235000019688 fish Nutrition 0.000 abstract description 15
- 239000002994 raw material Substances 0.000 abstract description 11
- 235000019512 sardine Nutrition 0.000 abstract description 9
- 235000012054 meals Nutrition 0.000 abstract description 5
- 241000269821 Scombridae Species 0.000 abstract description 3
- 235000020640 mackerel Nutrition 0.000 abstract description 3
- 241001465754 Metazoa Species 0.000 abstract description 2
- 241001125046 Sardina pilchardus Species 0.000 abstract description 2
- 238000009372 pisciculture Methods 0.000 abstract description 2
- 235000020989 red meat Nutrition 0.000 abstract description 2
- LFNFNJYYTXESHV-JTQLQIEISA-N (2s)-2-amino-6-[2-(1h-imidazol-5-yl)ethylamino]hexanoic acid Chemical compound OC(=O)[C@@H](N)CCCCNCCC1=CN=CN1 LFNFNJYYTXESHV-JTQLQIEISA-N 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- LFNFNJYYTXESHV-UHFFFAOYSA-N gizzerosine Natural products OC(=O)C(N)CCCCNCCC1=CNC=N1 LFNFNJYYTXESHV-UHFFFAOYSA-N 0.000 abstract 1
- 239000000047 product Substances 0.000 description 17
- 239000003963 antioxidant agent Substances 0.000 description 9
- 230000003078 antioxidant effect Effects 0.000 description 9
- 235000006708 antioxidants Nutrition 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Substances N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 241000555825 Clupeidae Species 0.000 description 7
- -1 amino compound Chemical class 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- 239000003925 fat Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- 150000008163 sugars Chemical class 0.000 description 6
- 241001290266 Sciaenops ocellatus Species 0.000 description 5
- 235000013330 chicken meat Nutrition 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 150000002632 lipids Chemical class 0.000 description 5
- 239000004258 Ethoxyquin Substances 0.000 description 4
- 206010020751 Hypersensitivity Diseases 0.000 description 4
- 208000026935 allergic disease Diseases 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 235000019285 ethoxyquin Nutrition 0.000 description 4
- DECIPOUIJURFOJ-UHFFFAOYSA-N ethoxyquin Chemical compound N1C(C)(C)C=C(C)C2=CC(OCC)=CC=C21 DECIPOUIJURFOJ-UHFFFAOYSA-N 0.000 description 4
- 229940093500 ethoxyquin Drugs 0.000 description 4
- 229930182470 glycoside Natural products 0.000 description 4
- 239000002075 main ingredient Substances 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 230000008707 rearrangement Effects 0.000 description 4
- 150000001728 carbonyl compounds Chemical class 0.000 description 3
- 235000021323 fish oil Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000543 intermediate Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 241000442132 Lactarius lactarius Species 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 239000001058 brown pigment Substances 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013379 molasses Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 231100000167 toxic agent Toxicity 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- ZGCHLOWZNKRZSN-NTSWFWBYSA-N 3-deoxyglucosone Chemical compound OC[C@@H](O)[C@@H](O)CC(=O)C=O ZGCHLOWZNKRZSN-NTSWFWBYSA-N 0.000 description 1
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 description 1
- 239000004255 Butylated hydroxyanisole Substances 0.000 description 1
- 239000004322 Butylated hydroxytoluene Substances 0.000 description 1
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 description 1
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 241001313700 Gadus chalcogrammus Species 0.000 description 1
- NVXLIZQNSVLKPO-UHFFFAOYSA-N Glucosereductone Chemical compound O=CC(O)C=O NVXLIZQNSVLKPO-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 102000008015 Hemeproteins Human genes 0.000 description 1
- 108010089792 Hemeproteins Proteins 0.000 description 1
- 108010014095 Histidine decarboxylase Proteins 0.000 description 1
- 102100037095 Histidine decarboxylase Human genes 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 102000036675 Myoglobin Human genes 0.000 description 1
- 108010062374 Myoglobin Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 1
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 1
- 229940043253 butylated hydroxyanisole Drugs 0.000 description 1
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 1
- 229940095259 butylated hydroxytoluene Drugs 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 231100000676 disease causative agent Toxicity 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 150000007523 nucleic acids Chemical group 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 125000003835 nucleoside group Chemical group 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000009374 poultry farming Methods 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- CTPKSRZFJSJGML-UHFFFAOYSA-N sulfiram Chemical compound CCN(CC)C(=S)SC(=S)N(CC)CC CTPKSRZFJSJGML-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は、養鶏、養豚等の家畜類及び養魚用飼料の副原
料として用いられてるフィツシュミールの製造工程に還
元糖を添加し、製品であるフィツシュミールの酸化安定
性を向上させることを特徴とする酸化防止能をもったフ
ィツシュミールの製造方法及び原料魚体中に含まれる遊
離ヒスチジン及びアレルギーを引き起こすヒスタミンの
含有量を減少させ、それに由来する鶏の胃がいよう原因
物一般にフィツシュミールは、魚の全魚体及び不可食部
分を主原料とし、これらを蒸煮、圧搾、濃縮乾燥して製
品としたもので、過去においては北洋のスケトウダラの
残さいを主体としていたが、近年では二百海里規制以来
年々生産が限定されてきたこと、また時を同じくして日
本近海のまいわしの資源が年を追うごとに増大してきた
こともありこれらを主原料としたブラウンミールと呼ば
れるフィツシュミールの生産比重が高くなってきている
。この製造方法は、原料魚種、生産地、製品の種類によ
り多少の違いはあるものの、−船釣な基本操作は次のよ
うになる。[Detailed Description of the Invention] <Industrial Application Field> The present invention involves adding reducing sugar to the manufacturing process of fishmeal, which is used as an auxiliary raw material for feed for livestock such as poultry and pigs, and fish feed. A method for producing fishmeal having antioxidant properties, which is characterized by improving the oxidative stability of fishmeal, and reducing the content of free histidine and allergy-causing histamine contained in the raw fish body, In general, Fitzschmeal is a product made from the whole body and inedible parts of fish, which are steamed, pressed, concentrated and dried. The main source of this material was leftover sardines, but in recent years, production has been limited year by year since the 200 nautical mile regulation, and at the same time, the stock of Japanese sardines has increased year by year. The production ratio of Fitzschmeal, also known as brown meal, which is mainly made from brown meal, is increasing. Although there are some differences in this manufacturing method depending on the raw material fish species, production area, and product type, the basic operations for boat fishing are as follows.
（蒸煮）原料はまず、クツカーと呼ばれる機械により蒸
煮される。この目的は、原料のたんばく賀を妨凝固させ
水分を分離させる、加熱により細胞膜を軟化させ次の圧
搾の際に水分・油脂分などの液汁分の分離を容易にさせ
る等である。(Steaming) The raw materials are first steamed using a machine called a kutka. The purpose of this is to sabotage the raw material protein and separate water, and to soften cell membranes by heating to facilitate the separation of liquid components such as water and fat during the next compression.
（圧搾）この目的は蒸煮の終了した原料を物理的に加圧
することにより、水分中油脂分などのプレスウォーター
とプレスケークに分けることであり脂分と油脂分の混合
したものであるが、摂氏９５度以上まで再加熱され遠心
分離機によって油脂分が採取される。(Squeezing) The purpose of this is to physically pressurize the steamed raw material to separate it into press water and press cake, which contains oil and fat in water, and is a mixture of fat and oil. It is reheated to over 95 degrees and the oil and fat are collected using a centrifuge.
（ｃ４縮）遠心分離の後に残った液分くスティックウォ
ーターという）はエキ脂分及び水溶性ビタミンを多量に
含むが、このままでは水分濃度が高く後の乾燥工程にお
ける加熱エネルギー量を大量に消費するのを防ぐため、
一般的には蒸発缶を用いて、水分を所定の濃度まで蒸発
させ、スティックウォーターを濃縮させる。この濃縮物
はフィッシュソリュブルとよばれる。(C4 condensation) The liquid remaining after centrifugation (called stick water) contains a large amount of extract fat and water-soluble vitamins, but as it is, the water concentration is high and consumes a large amount of heating energy in the subsequent drying process. In order to prevent
Generally, an evaporator is used to evaporate water to a predetermined concentration to concentrate stick water. This concentrate is called fish soluble.
（乾燥）乾燥は水分６０％のプレスケークと、水分５０
〜７０％のフィッシュソリュブルを乾燥機手前であらか
じめ混合し、機内の高温雰囲気下にて水分を蒸発させ、
カビの繁殖や製品の腐敗を起こさない程度にまで水分を
除去する操作で、最終的には平均水分約１０％以下とす
るものである。(Drying) For drying, press cake with 60% moisture and 50% moisture
~70% fish soluble is mixed in advance in front of the dryer, and the water is evaporated in the high temperature atmosphere inside the dryer.
This is an operation that removes moisture to the extent that it does not cause the growth of mold or spoilage of the product, and ultimately reduces the average moisture content to about 10% or less.
このフィツシュミールは、主に配合飼料の副原料として
用いられ、養豚、養鶏、養魚用に向けられるが、その主
原料がまいわしに代表される多獲性赤身魚に代わり、種
々の問題点が生じてきている。This fishmeal is mainly used as an auxiliary ingredient in compound feed for pig, poultry, and fish farming, but since its main ingredient is replaced by high-capture red fish such as sardines, it has various problems. is occurring.
〈発明が解決しようとする問題点〉
フィツシュミールの主原料かまいわしなどの多獲性赤身
魚となる以前は、その貯蔵、保管に関し、含有脂質の酸
化はあまり問題とならなかった。<Problems to be Solved by the Invention> Prior to the development of high-capture red fish such as Japanese sardine, which is the main ingredient of fishmeal, oxidation of the lipids contained therein did not pose much of a problem when storing and preserving fish.
その時期は、ちょうど二百海里の漁業規制が始まる前で
あり、北洋でとれるスケトウダラに代表される白身魚が
主原料であったため、もともとの魚体中に含まれる脂質
含量が少なく、フィツシュミールの製造工程における採
油率が高く、従って製品に残存する脂質量も少ない、多
獲性赤身魚の場合、それとは逆に季節的変動はあるもの
の、一般的にその脂質含量が高く、従って製品に残存す
るｒｔｒ＊ｍも多く、さらにはミオグロビンなとのヘム
タンパクのように、脂質酸化を促進する成分の含量も白
身魚より著しく高い、またその魚油は、高度不飽和酸の
含有量が陸産動植物油に比べ高く、酸化しやすいので、
製品としてのフィツシュミールにさまざまの影響を与え
やすい。At that time, the 200 nautical mile fishing regulations had just begun, and the main ingredient was white fish, such as walleye pollock, caught in the Northern Ocean. In the case of highly harvested red fish, which have a high oil extraction rate during the manufacturing process and therefore have a low amount of lipid remaining in the product, their lipid content is generally high and therefore the amount of lipid remaining in the product is high, although there are seasonal fluctuations. rtr*m, and the content of components that promote lipid oxidation, such as myoglobin and heme proteins, is significantly higher than that of white fish, and the content of polyunsaturated acids in fish oil is higher than that of terrestrial animal and vegetable oils. Because it is relatively expensive and easily oxidized,
Fitzschmir as a product is susceptible to various influences.
たとえば残存油脂の酸化に伴い、製品が発熱するが、こ
の場合ミールが山積みされたり、放熱の悪い条件下で放
置されたりすると急速に温度が上昇し、製品の暗色化な
ど表面的な劣化と栄養成分の変質や消化率の低下など実
質的な劣化が進行し、著しい場合には発火、燃焼を起こ
す。For example, the product generates heat due to the oxidation of residual fats and oils, but in this case, if meals are piled up or left in conditions with poor heat dissipation, the temperature will rise rapidly, causing superficial deterioration such as darkening of the product and loss of nutrients. Substantial deterioration progresses, such as alteration of ingredients and decrease in digestibility, and in severe cases, ignition and combustion may occur.
この酸化の抑制には抗酸化剤の添加が有効であるが、食
品に汎用されてきたブチルヒドロキシトルエン、ブチル
ヒドロキシアニソール及び現在フィツシュミールに主に
用いられているエトキシキン等の合成抗酸化剤は、その
安全性に疑義が持、たれており、また省令により飼料に
対する添加型が定められており添加した抗酸化剤が食物
連鎖によって食品に残留する可能性を憂慮する消ｎ者も
多いことから、飼料用としてもこれら合成抗酸化剤を使
用しないで、かつ酸化防止能をもフたフィツシュミール
の製造法の開発が強く望まれている。また現在、フィツ
シュミールの主原料である多獲性赤身魚には、遊離ヒス
チジンというアミノ酸の一種が多量に含まれているが、
これはヒスタミンというアレルギー様中毒の原因物質を
生成し、引いては鶏の筋胃かいよう原因物質であるジゼ
ロシンという物質をも生成する。Adding antioxidants is effective in suppressing this oxidation, but synthetic antioxidants such as butylated hydroxytoluene, butylated hydroxyanisole, which have been widely used in foods, and ethoxyquin, which is currently mainly used in fish meal, are effective in suppressing this oxidation. , there are doubts about its safety, and ministerial ordinances specify that antioxidants should be added to feed, and many consumers are concerned about the possibility that the added antioxidants may remain in food through the food chain. There is a strong desire to develop a method for producing fishmeal for feed that does not use these synthetic antioxidants and also has antioxidant ability. In addition, currently, highly harvested red fish, which is the main ingredient of Fitzschmeal, contains a large amount of free histidine, a type of amino acid.
This produces histamine, a substance that causes allergy-like poisoning, and in turn produces a substance called dizerocine, which is the cause of gastric ulcers in chickens.
このジゼロシン生成の抑制には、できるだけ新鮮な原料
を用いること、フィツシュミール製造工程において過度
の加熱を避ける等が一般的には有効であるといわれてい
るが、多獲性魚という魚種の性格上満足すべき予防手段
がないのが実情である本発明は、ブイッシュミール本来
の栄養分を損なうことなく、合成品を用いないで抗酸化
能を持ちかつ鶏の筋胃かいよう原因物質であるジゼロシ
ンの生成を抑制するフィツシュミールを提供することと
、その効率的な製造法について開発したものである。It is generally said that it is effective to suppress the production of dizerocine by using raw materials as fresh as possible and by avoiding excessive heating during the production process of fishmeal. The current situation is that there is no satisfactory preventive measure due to its nature.The present invention does not impair the inherent nutrients of Bouishmeal, does not use synthetic products, has antioxidant ability, and is a substance that causes muscle gastric ulcers in chickens. The purpose of this invention is to provide Fitzmir, which inhibits the production of dizerocine, and to develop an efficient method for producing it.
く問題点を解決するための手段〉
本発明において原料魚類としては、フィツシュミールの
製造に用いられる魚類であればすべて用いることができ
る。その具体例としては、いわし・さばなどの多獲性赤
身魚、水産加工残さいなどがあげられる。Means for Solving Problems> In the present invention, any fish used for producing fish meal can be used as the raw fish. Specific examples include red meat fish such as sardines and mackerel, which are abundantly caught, and fishery processing residues.
これら原料魚類を、クツカーにて摂氏７０〜１００度に
て煮熟したのち、スクリュウプレスにて圧搾し、プレス
ケークとプレスウォーターに分離するわけであるが、こ
のプレスウォーターが濃縮工程に入るまでの工程で摂氏
９０度以上にて、６０分間以上加熱攪はんしながら、還
元糖をスティックウォーター中の遊離アミノ酸１モル当
り０．１モルから３モル当り添加し乾燥させると、合成
抗酸化剤を添加することなく、酸化防止能を持らたフィ
ツシュミールが得られる。These raw fish are boiled at 70 to 100 degrees Celsius in a Kutskar, then pressed in a screw press and separated into press cake and press water. During the process, reducing sugar is added in an amount of 0.1 to 3 moles per mole of free amino acids in stick water while heating and stirring at over 90 degrees Celsius for over 60 minutes, and when dried, synthetic antioxidants are added. Fitzmeal with antioxidant ability can be obtained without any additives.
ここでいう反応とは、−船釣にはメイラード反応と呼ば
れるもので、食品中の成分が化学的に反応することによ
り、多くの複雑な段階をへて褐色に着色していく反応で
ある。The reaction referred to here is - In boat fishing, it is called the Maillard reaction, which is a reaction in which ingredients in food chemically react, turning the food brown through many complicated steps.
すなわち食品として供されるような自然物には、＠量ま
たは少量の遊離糖やアミノ酸が必ずといってよいほど含
まれており、前者の自動酸化で生成されたカルボニル化
合物や酸化型のアスコルビン酸などのカルボニル化合物
とアミノ酸やタンパク質などのアミノ化合物との間で起
きることが多いのでアミノφカルボニル反応とも呼ばれ
る。In other words, natural products that are served as food almost always contain small amounts of free sugars and amino acids, and carbonyl compounds produced by autoxidation of the former, oxidized ascorbic acid, etc. It is also called the aminoφ carbonyl reaction because it often occurs between a carbonyl compound and an amino compound such as an amino acid or protein.
この反応は初期・中期・終期段階に分けられるが例えば
糖の代表としてグルコースを、アミノ酸の代表としてグ
リシンを上げて説明すると、初期段階は糖とアミノ酸が
反応し窒素配糖体が生成することからはじまる。窒素配
糖体とは核酸の構成単位であるヌクレオシド（リン酸の
ない塩基と糖だけが結合したもの）のようなものをいう
。This reaction is divided into early, middle, and final stages. For example, if we explain glucose as a representative sugar and glycine as a representative amino acid, the initial stage is the reaction between sugar and amino acid to produce nitrogen glycosides. It begins. Nitrogen glycosides refer to substances such as nucleosides (only sugars and bases without phosphate), which are the constituent units of nucleic acids.
次いでこの窒素配糖体がアマトリ転位して転位生成物を
つくる。この反応の中間体である窒素配糖体は、非還元
性であり、アマトリ転位生成物は一種のレダクトンで還
元性であるが、もとの糖とアミノ酸には分解できない、
中間段階では、このアマトリ転位生成物はさらに分解さ
れて、３−デオキシ−Ｄ−グルコオスロース、不飽和オ
スロ〒ス、ヒドロキシメチルフルフラールなどのより活
性の強い中間体をつくる。終期段階は、これらの中間生
成物が重合あるいはアミノ酸と反応して重合体をつくる
段階であり、この時期に着色していくこの着色物には必
ず窒素、酸素、炭素、水素が入っていて、アミノ酸を途
中で取り込み、褐色色素メラノイジンが生成される。こ
のようにアミノ酸と還元糖の反応によフて生成するメラ
ノイジンは強い酸化防止作用をもっており、例えば製糖
工場の副産物である廃糖蜜は強い酸化防止力をもってお
り、またコーヒー豆を焙焼すると、その油は生のものに
比較して著しく安定となることが知られている。This nitrogen glycoside then undergoes Amatoli rearrangement to form a rearrangement product. Nitrogen glycosides, which are intermediates in this reaction, are non-reducing, and Amatoli rearrangement products are a type of reductone and are reducing, but cannot be broken down into the original sugars and amino acids.
In intermediate steps, this Amatoli rearrangement product is further decomposed to create more active intermediates such as 3-deoxy-D-glucoosulose, unsaturated osulose, and hydroxymethylfurfural. The final stage is the stage where these intermediate products polymerize or react with amino acids to create a polymer, and the colored material that becomes colored during this stage always contains nitrogen, oxygen, carbon, and hydrogen. The brown pigment melanoidin is produced by incorporating amino acids along the way. Melanoidin, which is produced by the reaction between amino acids and reducing sugars, has a strong antioxidant effect.For example, blackstrap molasses, a byproduct of sugar factories, has a strong antioxidant effect, and when coffee beans are roasted, Oil is known to be significantly more stable than raw oil.
従って本発明ではアミノ酸としては、スティックウォー
ター中にもともとエキス分として含まれているアミノ酸
及びアミン類を利用し、カルボニル化合物としては種々
の還元糖を加え、メラノイジンを生成させるわけである
が、その還元糖の種類としては、単糖類としてグルコー
ス、フラクトース、マンノース、ガラクトース、キシロ
ース、アラビノース、リボースが上げられる。またマル
トースのような還元性オリゴ糖、さらには前述の還元糖
を主体として含んでいるマルトース、糖蜜、澱粉あるい
はセルロースの加水分解物でももちろんよい。Therefore, in the present invention, the amino acids and amines originally contained in stick water as extracts are used as amino acids, and various reducing sugars are added as carbonyl compounds to generate melanoidin. Examples of sugar types include monosaccharides such as glucose, fructose, mannose, galactose, xylose, arabinose, and ribose. Of course, reducing oligosaccharides such as maltose, and further hydrolysates of maltose, molasses, starch, or cellulose, which mainly contain the above-mentioned reducing sugars, may also be used.
なお、褐色色素メラノイジンの生成促進には加熱操作が
有効であり、その温度の上昇に伴い生成も促進される０
例えば第１図に示したようにスティックウォーター中の
遊離アミノ酸１モル当り還元糖を０．１モル添加したと
き、加熱温度が高く反応時間が長いほど褐色度を増し、
強力なメラノイジンが生成されており、摂氏８０度では
さほど生成されていないのがわかる。ゆえに加熱温度は
少なくても摂氏９０度は必要であり、加熱時間も１時間
以上は必要である。In addition, heating operation is effective for promoting the production of brown pigment melanoidin, and as the temperature increases, the production is also accelerated.
For example, as shown in Figure 1, when 0.1 mole of reducing sugar is added per mole of free amino acids in stick water, the higher the heating temperature and the longer the reaction time, the browner the color becomes.
It can be seen that strong melanoidin is produced, but not so much at 80 degrees Celsius. Therefore, the heating temperature must be at least 90 degrees Celsius, and the heating time must be at least one hour.
更にまた本発明は、赤身魚を原料とした場合にはその最
終製品よりアレルギー様中毒物質のヒスタミン及び鶏の
筋胃かいよう物質であるジゼロシンを除去することがで
きる。まいわし、さばなどの赤身魚は遊離アミノ酸の一
種である遊離ヒスチジンを、他の白身魚に比べ大量に含
んでいるが・これの大部分はフィツシュミール製造工程
の圧搾工程にてプレスウォーター側の水溶性区分に流出
し一部は細菌のヒスチジンデカルボキシラーゼにより脱
炭酸され、アレルギー様中毒物質のヒスタミンとなる。Furthermore, when red fish is used as a raw material, the present invention can remove histamine, an allergy-like toxic substance, and dizerocine, a gastrointestinal substance in chickens, from the final product. Red-fleshed fish such as sardines and mackerel contain a large amount of free histidine, a type of free amino acid, compared to other white-fleshed fish. Most of this is absorbed into the press water during the squeezing process in the production of fishmeal. A portion of it flows out into the water-soluble compartment and is decarboxylated by bacterial histidine decarboxylase, becoming histamine, an allergy-like toxic substance.
これらは最後の乾燥工程において、過度の高温加熱条件
下ではプレスケーク中のたんばく賀と反応し、ジゼロシ
ンを生成し、これを微量でも含んだフィツシュミールを
配合飼料として鶏に投与すると例外なく筋胃かいようを
起こし、死に至り世界的にも１９３０年にはカリフォル
ニア１９６９年にはオランダで大発生し、国内で、も１
９７８年より散発的に、ときには多発し産業上多大の被
害を及ぼしている。このジゼロシンの生成を防ぐために
は、その前駆体であるヒスタミン、ヒスチジンをフィツ
シュミール製造工程以前で減少させることか当然のこと
ながら有効である。During the final drying process, under excessively high-temperature heating conditions, these substances react with the protein in the press cake to produce dizerocine, and when Fitzmeal containing even a trace amount of this is administered to chickens as a mixed feed, there are no exceptions. It caused muscular gastric ulcers and resulted in death.A major outbreak occurred worldwide in California in 1930, in the Netherlands in 1969, and in Japan
Since 978, it has occurred sporadically and sometimes frequently, causing great damage to industry. In order to prevent the production of dizerocine, it is of course effective to reduce its precursors, histamine and histidine, before the fish meal production process.
く実、施例〉
実施例１
原料魚としてまいわしを使用し、クツカー（煮熟機）で
摂氏９０度で煮熟し、スクリュウプレスで魚油及び水を
主体とするプレスウォーターより更に魚油を採取し１．
その残りのスティックウォーター中のアミノ酸１モルに
対しグルコースを０．３モル添加し、摂氏１００度で１
時間加熱した後、濃縮してプレスケークに添加しフィツ
シュミールとしたものと、−船釣にブイッシュミール工
場で行われているように、乾燥直後の製品にエトキシキ
ンを０．０１％添加したもの、また何も添加゛しないも
のを対照として比較して第２図に示す０図に示した通り
、２０日間の保存日数を経た後でもエトキシキンを添加
したものより抗酸化性が優れている。Examples Example 1 Using Japanese sardines as the raw material fish, they were boiled at 90 degrees Celsius in a boiling machine, and further fish oil was extracted from the press water, which mainly consists of fish oil and water, using a screw press. 1.
Add 0.3 mol of glucose to 1 mol of amino acids in the remaining stick water, and add 1 mol of glucose at 100 degrees Celsius.
After being heated for a period of time, it was concentrated and added to the presscake to make fishmeal, and - 0.01% ethoxyquin was added to the product immediately after drying, as is done in the Buishmeal factory for boat fishing. As shown in Figure 2 (Figure 0), the antioxidative properties are superior to those to which ethoxyquin was added even after 20 days of storage.
実施例２
まいわしを原料として実施例１の方法で１Ｉ１１！！シ
たスティックウォーターにグルコースを０．３モル加え
て摂氏１００度で加熱したときのスティックウォーター
中のヒスタミン含量の変化を第３図にアミノ酸の変化を
第１表に示した。加熱操作により、ヒスタミンの含量は
減少し、アミノ酸中のヒスチジンは大幅に減少した。Example 2 1I11 using the method of Example 1 using Japanese sardines as raw materials! ! Changes in histamine content in stick water when 0.3 mol of glucose was added to stick water and heated at 100 degrees Celsius are shown in Figure 3, and changes in amino acids are shown in Table 1. The heating operation reduced the content of histamine and significantly reduced the amount of histidine among amino acids.
く効果〉
叙上のようにして％１遺した製品について、その酸化安
定性を第２図により明らかにする。Fig. 2 shows the oxidation stability of the product obtained as described above.
第２図の測定方法は各製品を密封容器に入れ、摂氏３７
度に保存しながら経時的にヘッドスペース中の酸素量と
窒素量の比をガスクロマトグラフィーで測定し、酸素の
減少から酸化の進行を判定した。第２図では未酸化状態
の酸素の比率を１００％として示しである。メイラード
反応より生成したメラノイジンを含んだスティックウォ
ーターを添加・乾燥させた製品の酸化安定性は２０日間
の保存日数のうち、どの経過時点においても優れた安定
性を示した。The measurement method shown in Figure 2 is to place each product in a sealed container and
The ratio of the amount of oxygen to nitrogen in the headspace was measured over time during storage, and the progress of oxidation was determined from the decrease in oxygen. In FIG. 2, the proportion of oxygen in an unoxidized state is shown as 100%. The oxidative stability of the product to which stick water containing melanoidin produced by the Maillard reaction was added and dried showed excellent stability at all times during the 20-day storage period.
またスティックウォーター中のヒスタミン、ヒスチジン
量ともグルコースを加え加熱することにより減少し、特
に後者は大幅に減少した。この閏の他の遊離アミノ酸の
減少はヒスチジンに比較して少なかった。In addition, the amount of histamine and histidine in stick water was reduced by adding glucose and heating, and the latter was particularly reduced significantly. The decrease in other free amino acids in this spore was less compared to histidine.
従ってフィツシュミール製造工程中のスティックウォー
ターに還元糖を加え、加熱操作を加えながらメイラード
反応を起こし、それを濃縮したソリュブルをプレスケー
クに全量添加し乾燥させ、製品とすると、抗酸化能を持
ち、さらに鶏の筋胃かいよう原因物質であるジゼロシン
の前駆体となるヒスチジン及びヒスタミン量を低下させ
ることができ、ジゼロシンによる障害を低減させること
が可能であることが明らかになった。Therefore, reducing sugar is added to the stick water during the Fitzschmeal manufacturing process, and the Maillard reaction is caused while heating, and the concentrated soluble is added to the press cake and dried to make a product, which has antioxidant properties. Furthermore, it has been revealed that it is possible to reduce the amount of histidine and histamine, which are precursors of dizerocine, which is a causative agent of muscle gastric ulcers in chickens, and to reduce the damage caused by dizerocine.
（ｍｇ／ｌｏｏｍｌ ）
７ｉｒ５Ｂ、８ ３７．６ ４４．９ ３７．４
５４．３３６「４９．２ ３９．２ ４３．４
３１．６ ２４．０ＧＩＬＩ １０５．５
８９．０ ７０．６ ２１．８ ４７．５にｌ
ｙ ４７．７ ４５．７ ４６．０ ４５．
６ ４４．０ＡＩＣＩ １４５．８ １３１．
９ ９Ｂ、３ １１５．２ １０９．９ＶＯＩ
１４１．０ ６３．３ １１６．８ １５３
．６ １５０．７Ｍｅｔ ３Ｂ、３ ２６．
０ ２０．４ ２０．７ １６．１ｌ−１ｅｕ
４３．３ ３４．６ ３５，４ ５６．７
５０．６Ｌｅｕ １０１．５ Ｂｏ、３
７５．９ ８７．５ ６Ｂ、５７ｙｒ３７，５
２１．５ ２Ｂ、７ ２６．４ １９．０ｐｉ６
４１．６ ３０．１ ４２．１ ４５
．６ ２３．ＩＬｙＳ １６４．３ Ｂ３．
６ ７７．５ ５．７ ５９．ＩＪＩＩＨＩＳ
６８５．８ ３５４．４ ２７４．６ １
９７．５ １５０．７Ａｒｇ ６４．１ ３
３．６ １Ｂ、１ １０．６ ４．５ステイツ
クウオーター中のアミノ酸含量の変化（ネ印ヒスチジン
）(mg/rooml) 7ir5B, 8 37.6 44.9 37.4
54.336 "49.2 39.2 43.4
31.6 24.0GILI 105.5
89.0 70.6 21.8 47.5 l
y 47.7 45.7 46.0 45.
6 44.0 AICI 145.8 131.
9 9B, 3 115.2 109.9 VOI
141.0 63.3 116.8 153
．． 6 150.7Met 3B, 3 26.
0 20.4 20.7 16.1l-1eu
43.3 34.6 35.4 56.7
50.6 Leu 101.5 Bo, 3
75.9 87.5 6B, 57yr37,5
21.5 2B, 7 26.4 19.0pi6
41.6 30.1 42.1 45
．． 6 23. ILyS 164.3 B3.
6 77.5 5.7 59. IJIIHIS
685.8 354.4 274.6 1
97.5 150.7Arg 64.1 3
3.6 Changes in amino acid content in 1B, 1 10.6 4.5 state quarter (Histidine marked with black)
第１図は、スティックウォーター中における加熱時間・
加熱温度と褐変度の関係を記録したグラフであり、第２
図はフィツシュミールにエトキ゛シキンを添加したもの
及び本発明により製造したものの抗酸化性を比較したも
の、第３図はスティックウォーター中における加熱時間
・加熱温度によるヒスタミン含量の変化を示したもので
ある。
特許出願人 石巻魚糧工業株式会社
第１図 スティックウォーター中における加熱時間加熱
温度と褐度度の関係
加熱時間（ｈｒ）Figure 1 shows the heating time and temperature in stick water.
This is a graph recording the relationship between heating temperature and degree of browning.
The figure compares the antioxidant properties of fishmeal with ethoxyquin added and those produced according to the present invention. Figure 3 shows changes in histamine content depending on heating time and heating temperature in stick water. . Patent applicant: Ishinomaki Fish Products Co., Ltd. Figure 1: Heating time in stick water Relationship between heating temperature and degree of brownness Heating time (hr)
Claims (1)
ックウォーター）に還元糖を添加し、製造工程の加熱操
作により、スティックウォーター中でメイラード反応を
進行させ、フィッシュミールの酸化安定性を向上させ、
かつスティックウォーター中のヒスチジン及びヒスタミ
ンを減少させ、ひいては鶏筋胃かいようの原因物質の生
成を抑制することを特徴とするフィッシュミールの製造
方法。Reducing sugar is added to the broth (stick water) separated in the fish meal manufacturing process, and the Maillard reaction proceeds in the stick water through heating operations during the manufacturing process, improving the oxidation stability of the fish meal.
A method for producing fish meal, which also reduces histidine and histamine in stick water, thereby suppressing the production of substances that cause chicken muscle gastric ulcers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62248938A JPH0191761A (en) | 1987-10-01 | 1987-10-01 | Production of fish meal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62248938A JPH0191761A (en) | 1987-10-01 | 1987-10-01 | Production of fish meal |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0191761A true JPH0191761A (en) | 1989-04-11 |
Family
ID=17185649
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62248938A Pending JPH0191761A (en) | 1987-10-01 | 1987-10-01 | Production of fish meal |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0191761A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351852A (en) * | 2014-11-20 | 2015-02-18 | 青岛耀栋食品有限公司 | Production process of instant vinegar-pickled scad small slices |
-
1987
- 1987-10-01 JP JP62248938A patent/JPH0191761A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351852A (en) * | 2014-11-20 | 2015-02-18 | 青岛耀栋食品有限公司 | Production process of instant vinegar-pickled scad small slices |
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