JPH0446998A - Edible oil - Google Patents

Abstract

PURPOSE:To effect thrombosis prevention, reduction of serum cholesterol value, prevention of heart disease, etc., by processing a single oil or fat to prepare a fatty acid composition containing oleic acid, linolic acid and alpha-linolenic acid in specific proportions. CONSTITUTION:A raw material of animal or vegetable origin is expressed, extracted and purified to obtain a single oil or fat (A) which is preferably liquid at room temperature and can be used as an eddible oil. The component A is mixed with or dissolved in a solvent (B), and the resultant mixture is cooled to 0 deg.C or lower, preferably -10 deg.C or lower to deposit a crystal fraction. The crystals are separated by means of a filter or liquid cyclone apparatus, and the filtrate is distilled to remove the component B, thereby obtaining an edible oil having a fatty acid composition comprising 15 - 54% oleic acid, 20 - 80% linolic acid and 17 - 35% alpha-linolenic acid.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Industrial Application Field The present invention relates to an edible oil that has a specific fatty acid composition and is excellent in health. Can be used for oil and various processed oil and fat products.

('b) Conventional technology Until now, most of the fats and oils used for human consumption are soybeans.

Press-melted and extracted from oily plant seeds such as rapeseed and corn, or from animal tissues such as cows, pigs, and seafood.
It can be obtained by performing purification treatments such as deacidification, decolorization, and deodorization as necessary, and further divides these into two parts.
It was made into a product through processing such as transesterification.

In recent years, due to increasing interest in health maintenance and disease prevention,
Research into elucidating the nutritional effects and medicinal functions of oils and fats has become active. Among these, there is a great deal of interest in the types of constituent fatty acids, and much research effort is being made.

For example, saturated fatty acids in food have the effect of raising serum cholesterol, which is likely to lead to atherosclerosis and heart disease (Keys + A, e
tal, Lancet2, 959 (1957
)) Both oleic acid and linoleic acid exert a serum cholesterol-lowering effect, but the former lowers low-density riboprotein (LDL) cholesterol and maintains high-density lipoprotein (HDL) cholesterol (Ma
ttson, F.H., and Grundy, S.M.
J. Lipid Res, 26. 194 (19
85) and Grundy+S, M, +New Engla
nd Journal of Medicine314
, 745 (198B), etc.), and the physiological activities of various n-3 polyunsaturated fatty acids (α-linolenic acid, dieicosapentaenoic acid, docosahexaenoic acid), as well as the antithrombotic effect of eicosapentaenoic acid, are also attracting attention. Gathering (Neuringer+ M, etal,, A
nn, Rev, Nutr,, 8, 517 (19
Numerous research reports have been published regarding various fatty acids, fats and oils, and nutritional diseases, such as 88), and intensive research is still being carried out.

Among these, the physiological functions of α-linolenic acid have recently attracted attention. It has been confirmed that α-linolenic acid is an essential fatty acid not only for animals but also for humans (Hols+a
n, R, T, , Prog, Chen, Fats & 0
the Li-pids, 9. 279 (19
71), Ho1s+an+ R, T, + Am, J,
C1in.

Nutr, 35, 617 (1982), etc.)
, it was shown that a deficiency of α-linolenic acid causes skin disorders* (Bjerve et al.
,,A++,J,Cl1n,Nutr,.

45, 66 (1987), same earthworks, 570
(1987), Doshu.

290 (1989), etc.). In addition, α-linolenic acid significantly inhibits platelet aggregation and Renaud, S, +
“Dietaryω3 andω6 Fatty Ac
1d”: Biological Effects an
dNutritional Es5entiality
p, 263 (Plenum Publishing
, New York) (1989), As+J, Cl
1n, Nutr,, 1 Lord.

136 (1986), etc.), it is therefore expected to have an inhibitory effect on thrombus formation and be useful in preventing angina pectoris and myocardial infarction. Furthermore, it has been reported that the effect of actively ingesting large amounts of α-linolenic acid is the ability to prevent chronic diseases (Okuyama et al., “Nutrition of fats and oils and diseases jp, p. 1
67 (1990)).

Furthermore, in JP-A No. 64-16564, oil and fat containing about 40% α-linolenic acid are extracted and purified from perilla or bedbug seeds, and this is combined with other ingredients (for example, evening primrose-derived oil containing T-linolenic acid). It is described that a food additive composition is prepared by mixing oils and fats, antioxidants such as vitamin E, vitamin C, etc.). Furthermore, JP-A-2-34
In No. 98, oils are extracted from high oleic sunflower seeds, high oleic safflower seeds, canola seeds, etc., to remove saturates, or mixed, with the aim of providing balanced salad/cutting oils for health purposes. Approximately 60 oleic acids are produced by ester synthesis of fatty acids and glycerin.
to about 92%, about 5 to about 25% linoleic acid, and 0 to about 15% alpha-linolenic acid.

and triglycerides having a composition of about 3% or less saturated fatty acids.

By the way, when looking for the raw material of α-linolenic acid in natural products, it is hardly found in animal oils and fats, and in vegetable oils it is found in
ium seriferum Roxb, ) or plants of the Lamiaceae family, such as Perilla (Perilla frutes)
censBRITTON var, acuta Kud
o), Perilla (Perilla frutescen)
s BIITTON var, japonica H
ARA) + or flaxseed (Linum)
α-linolenic acid is contained in relatively large amounts in seed oils such as C. usitatissimum (L), and the amount of α-linolenic acid reaches about 40 to 70% of the total fatty acids.

Among these seed oils, raw materials such as perilla and perilla are difficult to obtain because they are cultivated and harvested in small quantities, and are also very expensive. Furthermore, from the point of view of securing raw materials, even though flaxseed is stable, its high content of α-linolenic acid itself is easily oxidized and deteriorates, so it is not used as a general edible oil, but rather as a medicinal oil. Currently, its use is limited.

On the other hand, when trying to obtain fats and oils containing α-linolenic acid and other useful fatty acids, it is better to use a single fat or oil as a raw material from the standpoint of manufacturing efficiency, but such a method is It is generally more difficult to achieve the objective than the method of blending two or more types of fats and oils.

(C) Problems to be Solved by the Invention An object of the present invention is to provide an edible oil containing specific amounts of oleic acid, linoleic acid, and α-linolenic acid using a single, easily available, ordinary fat or oil as a raw material. Therefore, the purpose is to effectively exhibit the various health effects mentioned above that each of the above-mentioned fatty acids have.

(d) A means for solving the problem, that is, the present invention is an oil and fat obtained by processing a single oil and fat, the main constituent fatty acid composition of which is oleic acid.
It relates to an edible oil containing 15-54% linoleic acid 20-80% α-linolenic acid 17-35%.

In the present invention, the raw material oil can be a single fat or oil that is pressed, extracted, and purified from raw materials of animal or vegetable origin by conventional methods, and that can preferably be used as edible oil. These may contain at least oleic acid, linoleic acid, and α-linolenic acid as constituent fatty acids, and may contain other types of fatty acids, and are usually room temperature. Although it may be solid, fluid, or liquid, it is preferably in a liquid state.

Examples of these include rapeseed oil and soybean oil, but the present invention is not limited by these examples.

The fats and oils of the present invention can be obtained by processing such a single fat, preferably liquid at room temperature, using conventional fat processing techniques. The oil and fat processing technology referred to here includes fractionation methods using solvents or the like, and transesterification methods using alkali, metal alcoholade, lipase, etc. as catalysts, but economic efficiency, operability, efficiency, etc. are taken into consideration. Therefore, a fractionation method using a solvent is desirable. As the fractionation solvent, hexane, acetone, ethanol, etc. can be used alone or in combination of two or more, and these solvents may contain a small amount of water.

The raw material fat is mixed or dissolved in the solvent, preferably 0
The crystal fraction is precipitated by cooling to below -10°C, preferably below -10°C, and then separated using a filtering device such as filter paper, filter cloth, precision filtration or ultrafiltration membrane, or by using a liquid cyclone system. The target fats and oils of the present invention are obtained by crystal separation using a filtrate and by evaporating or distilling off the solvent from the filtrate at normal pressure or reduced pressure. As a cooling means during separation, refrigerants such as glycerin and propylene glycol, various heat exchangers, ice, dry ice, liquid nitrogen, etc. can be used, and liquefied natural gas (LNG) can be used as a heat source for cooling. can be used.

The oil and fat obtained in this way is a glyceride whose constituent fatty acids are oleic acid, linoleic acid, and α-linolenic acid, and this glyceride does not necessarily have to be a complete triglyceride as long as it satisfies the suitability as an edible oil. Alternatively, it may contain monoglycerides, the main fatty acid composition of which is 15 to 54 oleic acids.
%, linoleic acid 20-80%, α-linolenic acid 17%
~35%. There is no problem even if it contains other than these, for example, saturated fatty acids.

The fats and oils of the present invention can be used as they are, mixed with antioxidants such as tocopherols, or encapsulated as salad oils, cooking oils, or processed fat products.

tel Effects of the Invention According to the present invention, special oils and fats such as perilla oil and perilla oil,
To obtain an edible oil containing a large amount of useful fatty acids, especially α-linolenic acid, from inexpensive and easily available fats and oils that are commonly used for human consumption, such as rapeseed oil and soybean oil, rather than using linseed oil, which is prone to deterioration, as a raw material. The edible oil of the present invention has α-
It contains linoleic acid and oleic acid along with linolenic acid, and therefore these fatty acids have the effect of preventing blood clots and lowering serum cholesterol levels, and can be expected to have a preventive effect on heart disease.

(f) Examples Example 1 300 g of rapeseed oil (the fatty acid composition is shown in Table 1) was placed in a beaker, 700 g of acetate + 1 was added, and -
When the mixture was left in a freezer at 18° C. for two nights, components with high melting points crystallized. The supernatant liquid was separated using a filter paper and the solvent was removed to obtain 25 g of fractionated oil. When this was analyzed for fatty acid composition by GLC using a conventional method (the same applies hereafter), it was found that valmitic acid was 2.5%.
The contents were 45.7% oleic acid, 30.1% linoleic acid, and 21.7% α-linolenic acid.

Example 2 20g of the fractionated oil obtained in Example 1 was placed in a glass bottle,
Add acetone 80-1, then place it in the freezer at -18°C.
When it was left to stand overnight, it separated into two layers.

When the upper layer was separated and the solvent was removed, valmitic acid was found to be 1.6%.
, oleic acid 38.0%, linoleic acid 33.5%.

8 g of two-stage fractionated oil containing 26.9% α-linolenic acid was obtained.

Example 3 Soybean oil (valmitic acid 10.4%, stearic acid 4.1%)
%, oleic acid 24.8%, linoleic acid 53.7%, α
-Linolenic acid 7.0%) was placed in a stainless steel bottle, 800ml of hexane was added thereto, and the mixture was cooled in a -80°C deep freezer for 30 minutes.

When the supernatant was separated and the solvent was removed, valmitic acid was found to be 0.0%.
55%, t-rain 120.5%, J/-le el1
Fractionated oil containing 60.3% and α-linolenic acid 18.7% is 14
g was obtained.

Example 4 Rapeseed oil was fractionated using a continuous fractionator that combines a heat exchanger and a hydrocyclone, as shown in FIG.

That is, 400 (l) of acetone was added to 1000 kg of rapeseed oil, passed through a heat exchanger in three stages, and in the last heat exchanger 3, it was cooled to -35°C with LNG at -80°C. This was supplied to a liquid cyclone 4. , the crystal part was separated and discharged from the bottom.

The liquid part was taken out from the top of the hydrocyclone 4, heated in the first heat exchanger 1, and the solvent was removed by the evaporator 5 to obtain 107 kg of the target fractionated oil. Its fatty acid composition is shown in Table-1. Note that the separated crystal part was supplied to the second heat exchanger 2.

Example 5 Micella (soybean oil (valmitic acid 10.7%, stearic acid 3.5%, oleic acid 24%) obtained in the soybean oil extraction process
．． 5%, linoleic acid 54.2%, α-linolenic acid 7.2
When 1,500 kg of fi-hexane solution of %) was subjected to the continuous fractionator shown in Fig. 1 and treated in the same manner as in Example 4, 1.0% of valmitic acid, 0.3% of stearic acid, and 17.5% of oleic acid were obtained. %, linoleic acid at 63.1%, and α-linolenic acid at 18.1%. 75 kg of fractionated oil was obtained.

[Brief explanation of the drawing]

FIG. 1 shows an example of an apparatus for producing edible oil of the present invention, in which 1 is a first heat exchanger, 2 is a second heat exchanger, 3 is a third heat exchanger, and 4 is a liquid A cyclone and 5 indicate an evaporator, respectively.

Claims (5)

[Claims] (1) An edible oil obtained by processing a single fat and oil, the main fatty acid composition of which is 15 to 54% oleic acid, 20 to 80% linoleic acid, and 17 to 35% α-linolenic acid. (2) Claim 1 wherein the single fat or oil is a vegetable oil that is liquid at room temperature.
Edible oils listed. (3) The edible oil according to claim 1 or 2, which is obtained by solvent fractionation of a single fat or oil. (4) The edible oil according to claim 3, wherein the fractionation temperature in the solvent fractionation is -10°C or lower. (5) The edible oil according to claim 3 or 4, wherein a liquid cyclone is used to separate the crystals generated by solvent fractionation.