KR930005193B1 - Method for antioxidizing oil - Google Patents
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- KR930005193B1 KR930005193B1 KR1019900005128A KR900005128A KR930005193B1 KR 930005193 B1 KR930005193 B1 KR 930005193B1 KR 1019900005128 A KR1019900005128 A KR 1019900005128A KR 900005128 A KR900005128 A KR 900005128A KR 930005193 B1 KR930005193 B1 KR 930005193B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
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Abstract
Description
제1도는 대사 발효배지에 유리아가 잔존하지 않을 때, 60℃의 대기중에서 경과일수의 증가에 따른 과산화물가(P.O.V)의 증가상태를 도시한 도표FIG. 1 is a chart showing the increase of P.O.V as the number of days elapsed in the atmosphere at 60 ° C when no free eggs remain in the metabolic fermentation broth.
제2도는 대사발효배지의 유리아 잔존량이 0.1%일 때, 제1도와 유사한 과산화물가(P.O.V)와 경과일수에 대한 도표FIG. 2 is a plot of the peroxide value (P.O.V) and elapsed days similar to those of FIG. 1 when the free residual of metabolism is 0.1%.
본 발명은 발효에 의한 어유류의 산화방지법에 관한 것으로, 어유류를 원료로 하여 공업용유 및 식용유를 항구적으로 산폐 방지하는 방법에 관한 것이다.The present invention relates to a method for preventing oxidation of fish oils by fermentation, and to a method for permanently preventing acid waste of industrial oils and edible oils using fish oils as raw materials.
본 발명은 공지의 배양액에 유리아를 통상의 질소 영양농도인 0.1% 내외보다 현저히 많은 분량 즉 5∼10%의 유리아를 용액 조성한 특정배지에서 활발히 성장 번식 할 수 있도록 적응 배양한 스트랩토콕커스락티스(Streptococcus lactis)를 상기 특정 배지에서 번식 배양하여 배양액의 유리아 잔량이 0.1%되기까지 번식 배양한 배지에 어유를 첨가하고서 혼성상태에서 대사발효시키는 것을 요지로 하는 방법으로 본 발명에 의하면 대사발효가 단시간중에 완결되고 발효 후 10일이 경과한 후에도 제품유지의 과산화물가(P.O.V)가 계속하여 10M/kg이하로 장시일간 유지되기 때문에 어유류를 항구적으로 산폐 방지하는 효과가 있음을 알고서 이를 공업화 함을 목적으로 발명한 것으로서 이를 설명하면 다음과 같다.The present invention is a strap tococcus lactis cultured in a known medium to actively grow and propagate the free embryos in a specific medium containing a significant amount of free to the solution of 5 to 10% of the free nutrients than the normal nitrogen nutrient concentration of 0.1% ( Streptococcus lactis) is propagated in the above-mentioned specific medium, and the metabolic fermentation is carried out in a hybrid state by adding fish oil to the medium which has been cultured until the remaining amount of free infants is 0.1%. Invented for the purpose of industrializing this product, knowing that it has the effect of preventing perishable fish oils permanently since the peroxide value (POV) of product maintenance continues to be maintained for less than 10M / kg for a long time even after 10 days after fermentation. If this is explained as one.
본 발명의 어유류, 산화방지법은 공지의 영양배지에 유리아(뇨소)의 농도가 5∼10% 되도록 첨가한 특정배지에 대한 적응배양을 완결한 스트랩토콕커스락티스를 상기 특정배지에서 번식 배양하여 배지중에 유리아의 잔량이 없거나 0.1%이하로 되는 번식배양액을 어유류 발효 탈취용 대사발효 배지로 사용하고서 어유류를 발효 탈취하여 발효처리 및 정제처리를 완결한지 10일 경과 이후 제품액체유의 과산화물가(P.O.V)가 10M/kg이하로 유지되는 어유류를 얻음을 특징으로 한다.Fish oil and antioxidant method of the present invention is a culture of the strap tococcus lactis complete the adaptive culture for a specific medium added to the known nutrition medium so that the concentration of free (urine) 5-10% Peroxide value of the product liquid oil (POV) after 10 days after fermentation and deodorization of fish oil by fermentation and deodorization of fermented fish oil using fermentation broth with less than 0.1% of free broth in the medium as metabolic fermentation medium for fermentation of fish oil. ) To obtain fish oil that is maintained below 10M / kg.
상기에서 언급한 대사발효를 완결, 다음의 발효 탈취유 또는 대사발효 이전의 원료 공지 정제 처리인 탈색 탈산 진공 탈취등의 처리를 경유시키는 것이 바람직하다.It is preferable to complete the above-mentioned metabolic fermentation via a process such as the following fermentation deodorization oil or decolorization deoxidation vacuum deodorization, which is a well-known purification treatment of raw materials before metabolic fermentation.
실험한 바에 의하면 상기 유리아 농도로 되는 특정배지에 대한 적응배양을 하지 않은 통상의 스트랩토콕커스락티스를 상기 특정배지에 접중하면 유리아 농도가 과도하기 때문에 미생물이 성장 번식하지 못하고 곧 사멸하는 것이다. 그러나 유리아 농도가 적은것은, 예를들면 0.1% 되는 배지로부터 배양을 시작하여 점차로 유리아 농도가 증가한 배지에 배양하는 방식을 반복하여 유리아 농도 10%인 특정배지에 대하여까지 적응배양을 완결한 스트랩토콕커스락티스를 상기 특정배지에 번식 배양하는 경우에는 특정배지중의 유리아 잔량이 없기까지 또는 많아도 0.1% 이하로 되기까지 활발히 성장 번식하는 것이며 이 번식 배지를 대사발효배지로 사용하여 혼합 발효법으로 어유를 발효시켜 얻은 액체유는 첨부도면 제1도 및 제2도(나)선의 표시와 같이 10일 경과후에도 과산화물가(P.O.V)가 10M/kg 미만으로 계속 유지되기 때문에 재발성 악취가 일체없고 요오드가 (I.V)의 저하도 35-40이어서 원료유의 요오드가 140-150인 것으로부터 요오드가 110-105인 양질의 어유를 얻어진다는 사실을 알게 되었다.According to the experiment, when the conventional strap tococcus lactis not adapted to the specific medium which becomes the free embryo concentration is contacted with the specific medium, the microorganism does not grow and die soon because the free embryo concentration is excessive. However, the low concentration of free embryos, for example, starts with cultivation from a medium of 0.1% and repeats the cultivation in a medium with increasing concentrations of free blasts, thus completing the adaptive culture for specific medium with 10% of free blast concentration. When lactis is propagated in the specific medium, it is actively grown and propagated until there is no residual free baby in the specific medium or at most 0.1% or less, and fermented fish oil by mixed fermentation using this breeding medium as a metabolic fermentation medium. The liquid oil obtained by the process is maintained at less than 10 M / kg after 10 days as indicated on the attached drawing 1 and 2 (b), so there is no recurrent odor and no iodine (IV) It was found that the degree of decrease of 35-40 was that the iodine of the raw material oil was 140-150, and thus the quality fish oil with the iodine 110-105 was obtained. All.
본 발명에서 사용하는 번식배지에 어유를 첨가하고 대사 발효함에 의하여 어유류가 항구적으로 산화방지되는 원인은 악취요인인 고도불포화 지방산 및 글리세라이드를 적용 배양한 스트랩토콕커스락티스가 우선적으로 섭취동화후에 무취이고 과산화불가(P.O.V)가 적은 저도불포화 글리세라이드로 변질 대사하는 생리작용에 기인된 것이며, 이 생리작용은 적용 배양의 유리아 및 그 농도에 기인된 것으로 해석된다.The reason why fish oil is permanently prevented from oxidation by adding fish oil to the breeding medium used in the present invention and metabolizing fermentation is Straptococcus lactis cultured with polyunsaturated fatty acids and glycerides, which are odor factors, after preferential ingestion. It is attributed to the physiological action of metabolizing odorless and low perunsaturated glycerides with low impurity peroxide (POV), which is interpreted as being due to the free germ and the concentration of the applied culture.
위의 사실은 60℃의 대기중에서 제품유류의 경과 시일을 X축으로 하고 그 과산화물가(P.O.V)를 Y축에 표시하여 (가)선은 전술한 공지법의 제품유지, (나)선은 본 발명방법의 제품유지, (다)선은 사라다유에 관하여 실축한 첨부도면 제1도 및 제2도에 의하여 본 발명의 방법으로 어유를 처리하여 얻은 식용유는 과산화물가(P.O.V)의 상승정도가 공지법의 제품유류보다 현저히 적으므로 그 유질도 (가) (나) (다)의 그것보다 크게 향상된 효과 및 재발성 악취원인이 철저히 제거된 양질의 식용 및 공업유로 되는 것이다.In the above fact, the elapsed seal of the product oil is indicated on the X-axis and the POV is indicated on the Y-axis in the air at 60 ° C. Product maintenance of the method, (C) line is the cooking oil obtained by treating fish oil by the method of the present invention according to Figures 1 and 2 of the accompanying drawings disregarding salad oil, the degree of increase of the peroxide value (POV) is a product of known method Significantly less than oil, the quality of oil is significantly higher than that of (a) (b) and (c), and it is a high quality edible and industrial oil that has been thoroughly eliminated the cause of recurrent odor.
본 발명을 실시예로 설명하면 다음과 같다.When explaining the present invention as an embodiment as follows.
[실시예]EXAMPLE
유산 5부, 당밀 10, 제2인산칼륨 0.5부 황산마그네슘 0.6증류수 80부로 되는 공지의 영양배지에 유리아 10부를 특정배지를 만든다.10 parts of free broth are made into a known nutrient medium consisting of 5 parts of lactic acid, 10 parts of molasses, 0.5 parts of dibasic potassium phosphate, and 0.6 parts of distilled water of magnesium sulfate.
별도로 상기 영양배지에 유리아 농도 0.1%의 것으로부터 스트렙토콕커스락티스를 접종 배양하고 점차적으로 유리아 농도가 증가된 배지에 적은 배양하여 최종적으로는 유리아 함량 10% 특정 배지에서도 활발히 성장 번식하는 적응 배양완결의 스트렙토콕커스락티스를 얻어 이를 앞에서 조성한 특정배지에 접종 배양하고 30-32℃에서 32-35시간 배양하여 배양액중의 유리아 잔량이 0.1% 이하인 번식 배양액을 얻는다.Separately, inoculated and cultured streptococcus lactis from the free medium concentration of 0.1% in the nutrient medium, and gradually cultivated less in the medium in which the free concentration was increased, and finally, the free medium content was 10%. Streptococcus lactis was obtained, inoculated and cultured in the above-prepared specific medium and incubated at 30-32 ° C. for 32-35 hours to obtain a breeding culture solution having a residual amount of free baby in the culture medium of 0.1% or less.
이 번식 배양액 100부에 어유 250부를 첨가하고서 진탕 또는 교반하면서 35℃에서 6-12시간 동안 대사발효 시킨다음 발효액에서 10일 경과후의 과산화물가(P.O.V)가 10M/kg 이하인 정제어유를 얻는다.After adding 250 parts of fish oil to 100 parts of the breeding culture solution and metabolic fermentation at 35 ° C. for 6-12 hours with shaking or stirring, purified fish oil having a peroxide value (P.O.V) after 10 days of fermentation broth is 10 M / kg or less.
이 제품 유지의 과산화물가(P.O.V)는 같은 60℃의 공지중에서 20일을 경과하여도 제2도의 표시와 같이 10M/kg 이하로 유지되어 악취 재발없는 산화방지유로 되는 것이다.The peroxide value (P.O.V) of this oil or fat is maintained at 10 M / kg or less as shown in FIG.
원료 어유 요오드가는 149인데 대하여 제품 액체유의 요오드가는 110이다.The raw fish oil iodine number is 149 while the product liquid oil iodine value is 110.
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KR1019900005128A KR930005193B1 (en) | 1990-04-13 | 1990-04-13 | Method for antioxidizing oil |
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KR1019900005128A KR930005193B1 (en) | 1990-04-13 | 1990-04-13 | Method for antioxidizing oil |
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KR930005193B1 true KR930005193B1 (en) | 1993-06-16 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2001042403A1 (en) * | 1999-12-13 | 2001-06-14 | Sang Hak Lee | Method for manufacturing refined fish oil |
WO2001046355A1 (en) * | 1999-12-22 | 2001-06-28 | Norsk Hydro Asa | Stabilisation of pigments and polyunsaturated oils and oil concentrates |
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1990
- 1990-04-13 KR KR1019900005128A patent/KR930005193B1/en not_active IP Right Cessation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2001042403A1 (en) * | 1999-12-13 | 2001-06-14 | Sang Hak Lee | Method for manufacturing refined fish oil |
WO2001046355A1 (en) * | 1999-12-22 | 2001-06-28 | Norsk Hydro Asa | Stabilisation of pigments and polyunsaturated oils and oil concentrates |
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