公开(公告)号：EP0665287B1

公开(公告)日：2000-03-29

申请号：EP95101137.8

申请日：1995-01-27

申请人： SNOW BRAND MILK PRODUCTS CO., LTD.

发明人： Konishi, Hiroaki, Riverside Ichibangai ,  Tatsumi, Kiyoshi ,  Sato, Norifumi

IPC分类号： C11C3/12 ,  A23D9/00

CPC分类号： C11C3/126 ,  C11C3/123

公开(公告)号：EP0665287A3

公开(公告)日：1996-04-24

申请号：EP95101137.8

申请日：1995-01-27

申请人： SNOW BRAND MILK PRODUCTS CO., LTD.

发明人： Konishi, Hiroaki, Riverside Ichibangai ,  Tatsumi, Kiyoshi ,  Sato, Norifumi

IPC分类号： C11C3/12 ,  A23D9/00

CPC分类号： C11C3/126 ,  C11C3/123

摘要： A method for preparing fish oil having decreased fish odor, which comprises slightly hydrogenating fish oil to have decrease rate of iodine value of 15% or less and decrease rate of highly unsaturated fatty acid of 33% or less. A method for preparing fish oil having decreased fish odor, which comprises slightly hydrogenating fish oil under the following non-selective conditions: (1) an amount of catalyst used in the hydrogenation is 0.05% by weight or more to an amount of the fish oil; (2) hydrogen pressure in gaseous phase at the beginning of the hydrogenation is 3kg/cm² or more; (3) reaction temperature of the hydrogenation is in the range from 90 to 150°C; (4) reaction time of the hydrogenation is in the range from 5 to 30 minutes. The fish oil is preferably sardine oil, mackerel oil, skipjack oil, tuna oil, skipjack orbital fat or tuna orbital fat.

公开(公告)号：EP0665287A2

公开(公告)日：1995-08-02

申请号：EP95101137.8

申请日：1995-01-27

申请人： SNOW BRAND MILK PRODUCTS CO., LTD.

发明人： Konishi, Hiroaki, Riverside Ichibangai ,  Tatsumi, Kiyoshi ,  Sato, Norifumi

IPC分类号： C11C3/12 ,  A23D9/00

CPC分类号： C11C3/126 ,  C11C3/123

摘要： A method for preparing fish oil having decreased fish odor, which comprises slightly hydrogenating fish oil to have decrease rate of iodine value of 15% or less and decrease rate of highly unsaturated fatty acid of 33% or less. A method for preparing fish oil having decreased fish odor, which comprises slightly hydrogenating fish oil under the following non-selective conditions: (1) an amount of catalyst used in the hydrogenation is 0.05% by weight or more to an amount of the fish oil; (2) hydrogen pressure in gaseous phase at the beginning of the hydrogenation is 3kg/cm² or more; (3) reaction temperature of the hydrogenation is in the range from 90 to 150°C; (4) reaction time of the hydrogenation is in the range from 5 to 30 minutes. The fish oil is preferably sardine oil, mackerel oil, skipjack oil, tuna oil, skipjack orbital fat or tuna orbital fat.

摘要翻译： 一种制备鱼油味减少的鱼油的方法，其特征在于，将鱼油轻微加氢使碘值降低15％以下，高不饱和脂肪酸的降低率为33％以下。 一种制备鱼油味减少的方法，其特征在于，在以下非选择性条件下，将鱼油轻微加氢：（1）氢化中使用的催化剂用量为鱼油的0.05重量％以上 ; （2）氢化开始时气相氢气压力为3kg / cm 2以上; （3）氢化反应温度在90〜150℃的范围内; （4）氢化反应时间为5〜30分钟。 鱼油优选为沙丁鱼油，鲭鱼油，skip鱼油，金枪鱼油，skip鱼轨道脂肪或金枪鱼轨道脂肪。