JP2741339B2 - Method for producing cholesterol-enriched fats and oils - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to fats and oils for people in need of cholesterol, and more particularly to a method for producing cholesterol-enriched fats and oils for infant formula.

[0002]

2. Description of the Related Art In recent years, cholesterol is a causative substance of adult diseases, and efforts have been made to remove it from foods. However, cholesterol is essentially an essential nutrient for living organisms, and is used in vivo as a constituent of cell membranes and as a raw material for hormones and bile acids. In adults, overdose has a negative effect on the body,
Proper levels of cholesterol intake are necessary.

[0003] In infants, the need for cholesterol, which is high in the brain and nerve cells, is thought to be higher than in adults because of the remarkable development of the nervous system. Because breast milk is the only nutritional pathway for infants, breast milk contains large amounts of cholesterol, preventing the infant from becoming deficient in cholesterol. Incidentally, the cholesterol content in breast milk is usually 11.7 ± 1.95 mg / 10
0 ml (Yonekubo et al .: Children's Health Research, Vol. 46, pp. 349-352 (1987)).

[0004] In contrast, in conventional infant formulas,
It contains only 5-8 mg / 100 ml cholesterol, about half the amount of breast milk. The cholesterol content can be increased slightly by changing the composition of the fats and proteins in the infant formula. However, this alone is not enough to raise the cholesterol content to breast milk levels. JP-A-5-30903 describes a method for adding butter serum to dairy products, but butter serum as a raw material is generally difficult to obtain. The method of directly adding cholesterol to fats and oils seems to be an easy method for enhancing cholesterol, but ordinary fats and oils have low cholesterol solubility.

[0005]

When dissolving cholesterol in fats and oils, a high temperature of about 110 ° C. is required, so that fats and oils deteriorate. Further, the solubility of cholesterol in fats and oils at room temperature is as low as about 2% by weight, and even when the cholesterol can be dissolved at a concentration of 2% by weight or more at 110 ° C., it precipitates when left at room temperature. The present invention solves these problems and provides a method for dissolving a large amount of cholesterol in fats and oils without impairing the stability of fats and oils.

[Means for Solving the Problems]

The present inventors have investigated the effect of the fatty acid composition of fats and oils on the solubility of cholesterol, and as a result, have found that the number of
The present inventors have found that fats and oils containing a large amount of saturated fatty acids having a high solubility of cholesterol and having high stability to heat are high. That is, in the present invention, fats and oils containing 60% by weight or more of saturated fatty acids having 4 to 14 carbon atoms in the fatty acid component in fats and oils (a) contain 0.1% of cholesterol.
A method for producing a cholesterol-enriched fat or oil, which comprises blending a cholesterol fat or oil solution (b) added with 1 to 6% by weight.

[0007] Fats and oils for the purpose of fortifying cholesterol include vegetable oils such as cottonseed oil, soybean oil, corn oil, palm oil, palm fractionated oil, bran oil, fish oil, fish hardened oil, tallow, tallow fractionated oil, lard fat And animal fats and oils such as fractionated lard oil, and synthetic fats and oils such as medium-chain fatty acid triglyceride (MCT).

Examples of fats and oils containing 60% by weight or more of a fatty acid having 4 to 14 carbon atoms used for preparing a sterol fat / oil solution of the component (b) include coconut oil, palm kernel oil, medium-chain fatty acid triglyceride (MCT), tributyrin and the like. There are 4 carbon atoms
Those containing 60 to 14% by weight or more of the fatty acids of No. to No. 14 are preferable.
If the content of the fatty acid having 4 to 14 carbon atoms is less than 60% by weight, the solubility of cholesterol decreases, which is not preferable. The solubility of cholesterol in ordinary fats and oils is about 2% by weight at 20 ° C., and the solubility of fats and oils containing saturated fatty acids having 4 to 14 carbon atoms of 60% by weight or more is 2 to 3% by weight.
It is tripled.

As cholesterol, fatty acid esters of cholesterol can be used in addition to free cholesterol. In addition, other sterols such as campesterol, stigmasterol, β-sitosterol, ergosterol, lanosterol, and latosterol can also be added together. Also, cholesterol, fish oil,
Synthetic products as well as those derived from natural products such as wool (wool grease), butter oil and egg yolk oil can be used.

[0010]

EXAMPLES The present invention will be described below with reference examples, examples and comparative examples.

Reference Example Cholesterol derived from fish oil (manufactured by Nippon Chemical Feed Co., Ltd .: purity 94.1%) was purified from coconut oil,
Refined palm kernel oil, MCT (Nissan Panathate 810:
Nippon Oil & Fats Co., Ltd.), refined soybean oil, refined palm olein and refined coconut oil 70% by weight and refined soybean oil 30% by weight
2, 4 and 6% by weight, respectively, and heated to 100 ° C., and then dissolved by stirring for 10 minutes. Table 1 shows the fatty acid compositions of these fats and oils. Table 2 shows the state of the fat or oil in which this cholesterol was dissolved at 25 ° C. for 24 hours. Further, Table 3 shows the odor and peroxide value after one week at 40 ° C. In addition, the determination after standing for 24 hours in Table 2 was visually performed, and the flavor in Table 3 was performed by a sensory test.

[0012]

[Table 1]

[0013]

[Table 2]

[0014]

[Table 3]

From the above results, it is clear that fats and oils containing fatty acids having 4 to 14 carbon atoms in an amount of 60% by weight or more have high solubility of cholesterol, and are excellent in flavor and storage stability after dissolution.

[Example 1] No. 1 was used as an alternative fat to mother's milk fat.
1 to No. 5 were prepared, and the contents are shown in Table 4. The same cholesterol oil solution was used as in the Reference Example. 3m of these compounded fats and oils
It was deodorized at mHg and 240 to 250 ° C. for 3 hours to prepare cholesterol-enriched breast milk substitute fat. Table 5 shows the fatty acid composition and cholesterol content of these breast milk substitute fats and breast milk fat.

[0017]

[Table 4]

[0018]

[Table 5]

The breast milk substitute fat in Table 5 contains about 0.4% by weight of cholesterol, and when the powdered milk containing 3% by weight of this is dissolved in water to prepare the adjusted powdered milk, the cholesterol content is reduced to 12 mg / 100 g. It is about the same level as breast milk. Next, these mother's milk fat substitute fats
The samples were collected in 1 l brown bottles, sealed with nitrogen gas, and subjected to a storage stability test in a 40 ° C constant temperature bath. Table 6 shows the results.

[0020]

[Table 6]

From Table 6, it can be seen that a cholesterol fat / oil solution obtained by adding cholesterol to a fat / oil containing 60% by weight or more of a saturated fatty acid having 4 to 14 carbon atoms in the fatty acid composition was blended with the target fat / oil. 1 to No. No. 3 is No. 4-N
o. 5 is more excellent in storage stability and flavor. From the above results, it is clear that the cholesterol-enriched oil produced by the method of the present invention is excellent in quality as a substitute for mother's milk fat.

Claims (1)

(57) [Claims] 1. A method according to claim 1, wherein the fat or oil (a) has 4 to 1 carbon atoms in the fatty acid component.
4. A method for producing a cholesterol-enriched fat or oil, which comprises blending a cholesterol fat or oil solution (b) in which 0.1% to 6% by weight of cholesterol is added to an oil or fat containing saturated fatty acids of 60% by weight or more.