JPH10237480A - Fat and oil composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a fat and oil composition which suppresses the flavor peculiar to a fat and oil containing highly unsaturated fatty acids to improve its taste and has high antioxidant effect by mixing a fat and oil containing highly unsaturated fatty acids (e.g. fish oil) with a phospholipid-containing egg yolk lipid. SOLUTION: The fat and oil containing highly unsaturated fatty acids is one comprising docosahexaenoic acid, arachidonic acid, eicosapentaenoic acid, γ-linolenic acid and dihomo-γ-linolenic acid. Especially, docosahexaenoic acid is an essential fatty acid being substance having excellent physiological action and is useful as a food additive. It is desirable that the egg yolk phospholipid is used in an amount of at least 25wt.%. The egg yolk lipid used is one containing about 25 to about 70wt.% phospholipid. The phospholipid added can improve the taste of a fat and oil containing highly unsaturated fatty acids and therefore not stably stored at room temperature in air and can prevent its oxidative deterioration. This composition can be added to dairy products, soft drinks, powder soups, noodles, chocolates, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an oil or fat composition. More specifically, the present invention relates to a flavorful and excellent oxidatively stable oil and fat composition comprising a mixture of highly unsaturated fatty acids and oils such as docosahexaenoic acid (DHA) -containing oils and fats and egg yolk lipids.

[0002]

BACKGROUND OF THE INVENTION Polyunsaturated fatty acids are known to have some excellent physiological effects. Of the polyunsaturated fatty acids, docosahexaenoic acid (DHA) is one of the essential fatty acids, which contributes to the development of the brain and nervous system of infants, further improves memory and learning functions, improves dementia, and prevents vision loss. It has been reported as a substance having excellent physiological actions such as suppression of cancer, antithrombosis, antiallergy, reduction of serum cholesterol, and improvement of fatty liver.

[0003] Since it is suggested that it is particularly necessary for the growth of infants, fats and oils containing highly unsaturated fatty acids such as docosahexaenoic acid (DHA) as disclosed in JP-A-64-80250 are disclosed. Artificial milk with the addition of is available on the market. In addition, in recent years, fats and oils containing highly unsaturated fatty acids such as fish oil containing a large amount of docosahexaenoic acid (DHA) have been added to foods.

However, fats and oils containing highly unsaturated fatty acids such as fish oil, when added to food, have some adverse effect on the flavor of the food due to its unique flavor.

[0005] Further, highly unsaturated fatty acids are very easily oxidized, and are easily oxidized even when left alone in the air or water. Oxidation of these highly unsaturated fatty acids causes problems such as generation of off-flavors, deterioration of flavor, discoloration, and formation of compounds harmful to the human body such as lipid peroxide.

[0006] In particular, the deterioration of flavor due to the generation of fishy odor and oxidized odor becomes a serious problem in the case of adding fish oil or the like to foods to produce highly unsaturated fatty acid-enriched foods. Therefore, various means have been tried for masking the smell of these polyunsaturated fatty acids and for preventing oxidation.

First, spices such as herbs, citrus fruits such as lemon, and tea extracts have been found as masking agents. However, these materials have a short duration of effect on fats and oils containing polyunsaturated fatty acids such as fish oil, and their addition to fats and oils is limited in terms of solubility in fats and oils.

On the other hand, the simplest method for preventing oxidation is a method in which air in the dead space of the closed container is replaced with an inert gas, or a method in which the air is sealed in a closed container together with an oxygen scavenger. However, in these methods, oxidation starts at the same time as the container is opened, and it is impossible to store the container stably for a long period of time. In addition, the use of synthetic antioxidants is of concern as being incompatible with the recent trend of health orientation. In addition, tocopherol and ascorbic acid, which are known as natural antioxidants, not only do not provide sufficient antioxidant ability to fats and oils containing high concentrations of highly unsaturated fatty acids such as fish oil, but also When used, it has the disadvantage of promoting oxidation.

[0009] Therefore, there is a long-awaited demand for the development of an oil / fat composition containing a naturally derived component which is excellent in flavor and storage stability and is safe for adding a highly unsaturated fatty acid-containing oil / fat such as fish oil to food. is there.

[0010]

DISCLOSURE OF THE INVENTION The present invention incorporates a safe substance of natural origin to provide a flavor and storage stability even if the oil contains fats and oils containing highly unsaturated fatty acids, such as fish oil, which is inferior and unstable. It is an object of the present invention to provide an oil and fat composition having excellent properties. Another object of the present invention is to provide a food product to which the fat or oil composition is added.

[0011]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems. As a result, when yolk lipids are blended with highly unsaturated fatty acid-containing fats and oils, the mixture contains highly unsaturated fatty acids such as fish oil. Shows high antioxidant effect on fats and oils,
Furthermore, they have found that the unique flavor of the oil and fat containing a polyunsaturated fatty acid is improved and the palatability is also improved, and the present invention has been completed.

That is, the gist of the present invention is to provide (1) a fat or oil composition characterized by blending a highly unsaturated fatty acid-containing fat or oil with an egg yolk lipid containing about 25 to about 70% by weight of a phospholipid; The above-mentioned (1), wherein the highly unsaturated fatty acid-containing fat or oil comprises a fat or oil containing at least one fatty acid selected from the group consisting of docosahexaenoic acid, arachidonic acid, icosapentaenoic acid, γ-linolenic acid and dihomo γ-linolenic acid. The fat and oil composition according to (1), wherein the yolk lipid is incorporated in the fat and oil composition in an amount of at least 25% by weight or more, and (4) the (1).
To (3) a food product to which the oil or fat composition according to any one of the above (3) is added.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The oil / fat composition of the present invention is obtained by blending a fat / oil containing polyunsaturated fatty acid with egg yolk lipid containing phospholipid in an amount of about 25 to about 70% by weight.

The highly unsaturated fatty acid-containing fats and oils in the present invention are not particularly limited, but include, for example, fish oil, perilla oil, perilla oil, linseed oil, evening primrose oil, and the like.
Preferably it is fish oil. In the present invention, examples of the polyunsaturated fatty acid include highly bioactive fatty acids having 18 or more carbon atoms and having 3 or more double bonds, and among these, docosahexaenoic acid, arachidonic acid, It is preferably at least one fatty acid selected from the group consisting of icosapentaenoic acid, γ-linolenic acid and dihomo γ-linolenic acid, and docosahexaenoic acid (DH
Further preferred are A) and eicosapentaenoic acid.

In the present invention, the yolk lipid is not particularly limited as long as it is a lipid derived from yolk. For example, raw egg, liquid egg, frozen egg, spray-dried egg, chicken egg yolk or whole egg,
Various known methods such as extraction from yolk powder and the like with an organic solvent such as ethanol, extraction with a supercritical fluid, enzyme treatment with lipase and protease, fractionation with an ion exchange column and a silica column (Japanese Patent Publication No. 46-42186) JP-B-56-440, JP-A-61-7454.
No. 8 publication).
Preferably, it contains about 25 to about 70% by weight, more preferably about 30 to about 50% by weight of a phospholipid.
To give an example of a preferred example for each component in the yolk lipid,
For example, about 66% by weight of triglyceride, about 30% of phospholipid
% By weight, about 4% by weight of cholesterol, and those containing about 75% by weight of phosphatidylcholine and about 20% by weight of phosphatidylethanolamine in a phospholipid.

The amount of the phospholipid can be adjusted by adjusting the amount of the phospholipid by the above-mentioned various methods. However, when the amount of the phospholipid is higher than about 70% by weight, the amount of the triglyceride in the yolk lipid is significantly reduced. , The effect of improving flavor is inferior.
Also, if the phospholipid content is less than about 25% by weight,
Insufficient antioxidant action. Therefore, it is preferable to adjust the phospholipid to the above-mentioned about 25 to about 70% by weight from the viewpoint of improving flavor and antioxidant action.

The content of the phospholipid is measured as acetone-insoluble matter, and is determined by the D- method described in "Sixth Edition Food Additive Official Manual" (Akio Tanimura et al., Published by Hirokawa Shoten in 1992). Lecithin / purity test described in 1246 (3) Acetone soluble matter / measured by a method in accordance with Note 8.

In the present invention, docosahexaenoic acid (DHA), which is unstable in storage at room temperature in the air, is added to a fat and oil containing a polyunsaturated fatty acid by adding an egg yolk lipid containing from about 25 to about 70% by weight of a phospholipid. Along with being able to improve the flavor of fats and oils containing highly unsaturated fatty acids such as
Deterioration due to oxidation can be prevented. That is, the oil and fat composition of the present invention improves the unique flavor of highly unsaturated fatty acid-containing oils and fats by neutral lipids such as triglycerides in egg yolk lipids, and the highly unsaturated fatty acid-containing oils and fats by phospholipids in egg yolk lipids. By preventing the deterioration due to oxidation, it is possible to prevent the generation of offensive odor due to the deterioration in quality due to the oxidation during the storage period, and it is possible to maintain the improved flavor originally mixed with the yolk lipid of the present invention for a long period of time. .

The mixing ratio of the highly unsaturated fatty acid-containing fat and oil to the yolk lipid in the fat and oil composition of the present invention is not particularly limited, but at least 25% of the yolk lipid is contained in the fat and oil composition.
% By weight, preferably 40 to 50% by weight.

As a method for blending egg yolk lipids with fats and oils containing highly unsaturated fatty acids, for example, it is preferable to blend them uniformly with a stirrer equipped with rotary stirring blades.

The oil or fat composition of the present invention can be added to foods such as dairy products. That is, the present invention provides a food to which the fat or oil composition of the present invention has been added.

In the present invention, the dairy product is not particularly limited, but includes, for example, cow's milk (raw milk, processed milk), infant formula, yogurt, drink yogurt, ice cream, skim milk powder and the like.

The oil / fat composition of the present invention is not limited to dairy products, but is not particularly limited. For example, various drinks such as soft drinks, powdered soups, noodles, processed foods such as kamaboko, ham, sausage, etc. It can also be used when adding fats and oils containing highly unsaturated fatty acids to confectionery such as chocolate, biscuits and the like.

When the oil or fat composition of the present invention is added to dairy products or various foods such as various drinks, processed foods, confectioneries, etc., it is preferable to uniformly mix the oil or fat composition. The amount of the oil / fat composition of the present invention is not particularly limited, but is preferably 0.1% by weight or more.

[0025]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, which should not be construed as limiting the present invention.

Example 1 Ethanol 20 was added to 200 kg of yolk powder (manufactured by Taiyo Kagaku).
After adding ethanol, the extract obtained by extracting at 40 ° C. was concentrated to remove ethanol, and the yolk lipid 110 kg was removed.
Was recovered. The acetone-insoluble content of this egg yolk lipid (measured according to the lecithin content stipulated in the official Japanese standard for food additives) was 30% by weight. In addition, add 1 egg yolk lipid
A 0 mg / ml chloroform solution was prepared.
-III (manufactured by Yatron) after spotting 1 μl, chloroform: methanol: aqueous ammonia = 65: 25: 4
(Volume ratio) was used as a developing solvent for 45 minutes at room temperature.
As a result of analyzing the developed chroma rod by Iatroscan (manufactured by Yatron), this yolk lipid was found to be 30% by weight.
Of phospholipids, 70% by weight of neutral lipids (triglycerides,
Cholesterol). 45 kg of the egg yolk lipid obtained in the above manner and 55 kg of DHA-containing purified fish oil (DHA-22 manufactured by Maruha) were blended, and mixed with a blade-type stirrer.
The mixture was homogenized by stirring for 0 minute to prepare an oil and fat composition of the present invention.

Example 2 Acetone 1 was added to 100 kg of the yolk lipid obtained in the same manner as in Example 1.
Then, acetone was removed by vacuum drying from the precipitate obtained by stirring at 40 ° C. and standing, and the yolk lipid 46 was added.
kg was collected. The phospholipid content (acetone-insoluble content) of this egg yolk lipid was 65% by weight. 45 kg of yolk lipid containing 65% by weight of phospholipid and 35% by weight of neutral lipid (triglyceride, cholesterol) obtained as described above and 55 kg of DHA-containing purified fish oil (DHA-22 manufactured by Maruha)
And the mixture was homogenized by stirring with a blade-type stirrer for 30 minutes to prepare an oil and fat composition of the present invention.

Example 3 According to the formulation shown in Table 1A, a powdered infant formula was prepared according to the following conventional method. That is, a solution of skim milk powder, desalted whey powder, minerals, and vitamins was prepared according to the formulation shown in A of Table 1. After cleaning this solution,
Sterilized and concentrated. Then, a predetermined amount of milk fat, a substituted fat, and further a fat and oil composition were sterilized and added to the concentrated liquid as a milk fat source. The liquid thus prepared was homogenized and then spray-dried to obtain a powdered infant formula.

[0029]

[Table 1]

Example 4 According to the formulation shown in Table 1B, a powdered infant formula was prepared in the same manner as in Example 3.

Example 5 0.1% by weight (12 mg / 100 ml as DHA) of a fat and oil composition was added to commercially available milk, stirred with a homomixer (8000 rpm, 2 minutes), and then treated with a homogenizer (150 kg / cm ² ). And heat sterilization to prepare milk containing DHA.

Example 6 Milk was prepared in the same manner as in Example 5 except that the oil and fat composition was used instead of the oil and fat composition.

Example 7 0.1% by weight (12 mg / 100 ml as DHA) of a fat composition was added to a commercially available drink yogurt, stirred with a homomixer (8000 rpm, 2 minutes), and then treated with a homogenizer (150 kg / cm ^2). And heat sterilization to prepare a drink yogurt containing DHA.

Example 8 A drink yogurt was prepared in the same manner as in Example 7, except that the oil and fat composition was used instead of the oil and fat composition.

Examples 9 and 10 Ice creams were prepared according to the formulations shown in Tables A and B by a conventional method.

[0036]

[Table 2]

Comparative Example 1 450 kg of acetone was added to 150 kg of the yolk lipid obtained in the same manner as in Example 1, and the mixture was stirred at 40 ° C. and allowed to stand to obtain a precipitate. Furthermore, acetone was removed from the precipitate obtained by repeating the process of adding 300 kg of acetone to this precipitate, stirring at 40 ° C. and allowing to stand at rest twice, and drying under reduced pressure to recover 46 kg of egg yolk lecithin. The phospholipid content (acetone-insoluble content) of this egg yolk lecithin was 96% by weight. 45 kg of egg yolk lecithin obtained in the above manner and 55 kg of DHA-containing purified fish oil (DHA-22 manufactured by Maruha) were blended and homogenized by stirring with a blade-type stirrer for 30 minutes to prepare a comparative fat and oil composition.

Comparative Example 2 Acetone was removed from the acetone solution obtained in fractionating egg yolk lecithin in Comparative Example 1 by a concentration operation and drying under reduced pressure to recover 104 kg of lipid. The acetone insoluble content of this lipid was 0% by weight. As a result of analysis by Iatroscan (manufactured by Jatron) in the same manner as in Example 1, this lipid was composed of only neutral lipids (triglyceride, cholesterol). An oil-fat composition for comparison was prepared by blending 45 kg of the yolk neutral lipid obtained in the above manner and 55 kg of DHA-containing purified fish oil (DHA-22 manufactured by Maruha) and stirring with a blade-type stirrer for 30 minutes. . This comparative oil and fat composition was put into a container immediately after preparation so that oxidation did not proceed, the head space was replaced with nitrogen, and the container was sealed and frozen and stored, and immediately after thawing, the following Comparative Examples 4, 6, 8, 10 It was used for.

Comparative Examples 3 and 4 In accordance with the formulations shown in Tables C and D, comparative infant formulas were prepared in the same manner as in Example 3.

Comparative Examples 5 and 6 Comparative milk was prepared in the same manner as in Example 5 except that a comparative fat and oil composition was used instead of the fat and oil composition.

Comparative Examples 7 and 8 Comparative yogurt drinks were prepared in the same manner as in Example 7 except that a comparative fat and oil composition was used instead of the fat and oil composition.

Comparative Examples 9 and 10 Comparative ice creams were prepared according to the methods shown in Tables C and D by a conventional method.

Test Example 1 Antioxidant Test of Fat Composition The fat composition, the comparative fat composition, and DH
About A-containing fish oil (DHA-22 made by Maruha), 65 ° C
Was subjected to a storage test in a thermostat for 10 days, and the peroxide value was measured over time. The results are shown in FIG. The peroxide value is
Lecithin / purity test described in Section D-1246 of "Sixth Edition Official Addendum of Food Additives" (Akio Tanimura et al., 1992, published by Hirokawa Shoten) Measured by the method described in (4) Peroxide Value did. As is clear from FIG. 1, both the fat and oil composition and the comparative fat and oil composition had a reduced peroxide value and excellent storage stability, but the comparative fat and oil composition was easily oxidized. This result suggests that the antioxidant action is related to phospholipids in egg yolk lipids.

Test Example 2 Sensory test of fat and oil composition The fat and oil composition and the comparative fat and oil composition were immediately placed in a container immediately after preparation so that oxidation did not proceed, and the head space was replaced with nitrogen and sealed and frozen and stored. Sample
Immediately after thawing, perform a sensory test with 10 panelists,
Sensory evaluation was performed according to the following evaluation criteria. Table 3 shows the results. In addition, after thawing the oil / fat composition, the same sensory evaluation was performed after the oil / fat composition was put in a container and left at 40 ° C. for 24 hours in the state of being opened to the air. Table 3 shows the results.

[Evaluation Criteria] Very good: The taste and smell of fish oil are not felt at all, and the taste is good. Good: Almost no taste or smell of fish oil is felt. Slightly bad: Slightly tastes and smells fish oil. Bad: The taste and smell of fish oil is noticeable.

[0046]

[Table 3]

As is clear from Table 3, the fat and oil composition,
And the comparative fat composition showed higher evaluation in the evaluation immediately after thawing than the comparative fat composition. from this result,
Among the components in the yolk lipid, it is considered that the neutral lipid contributes to the flavor improvement more than the phospholipid. Moreover, as is clear from the evaluation results after standing for 24 hours, the comparative fat and oil composition showed lower evaluations than the fat and oil composition and the comparative fat and oil composition. From these results, it is considered that when no phospholipid is contained, the progress of oxidation cannot be suppressed during standing for 24 hours, so that the flavor improving effect of the neutral lipid in the yolk lipid is lost by oxidation.

Test Example 3 Sensory Test of Infant Formula Infant Formula Infant Formula Infant, Comparative Infant Formula Infant Formula,
Was prepared so as to have a solid concentration of 14% by weight. The temperature of the milk preparation was adjusted to 37 ° C., and a tasting test was conducted by 10 panelists, and the sensory evaluation was performed according to the following evaluation criteria. Table 4 shows the results. The milk powder was stored refrigerated until just before the preparation after the preparation, and the sensory evaluation was immediately performed after the preparation.

[Evaluation Criteria] Very good: The taste and smell of fish oil are not felt at all, and the flavor is good. Good: Almost no taste or smell of fish oil is felt. Slightly bad: Slightly tastes and smells fish oil. Bad: The taste and smell of fish oil is noticeable.

[0050]

[Table 4]

As is evident from Table 4, the infant formula and the comparative infant formula showed higher evaluation than the comparative infant formula.

Test Example 4 Sensory test of milk The temperature of milk and the milk for comparison were adjusted to 8 ° C, and a tasting test was conducted by 10 panelists, and the sensory evaluation was performed according to the following evaluation criteria. Table 5 shows the results. The milk was refrigerated immediately after preparation at 8 ° C. and subjected to sensory evaluation within 24 hours.

[Evaluation Criteria] Very good: The taste and smell of fish oil are not felt at all, and the flavor is good. Good: Almost no taste or smell of fish oil is felt. Slightly bad: Slightly tastes and smells fish oil. Bad: The taste and smell of fish oil is noticeable.

[0054]

[Table 5]

As is clear from Table 5, milk and comparative milk showed higher evaluation than comparative milk.

Test Example 5 Sensory Test of Drink Yogurt A drink tasting test was conducted by 10 panelists with the temperature of the drink yogurt and the comparative drink yogurt adjusted to 8 ° C., and the sensory evaluation was performed according to the following evaluation criteria. Table 6 shows the results. The yogurt was refrigerated immediately after preparation at 8 ° C. and subjected to sensory evaluation within 24 hours.

[Evaluation Criteria] Very good: The taste and smell of fish oil are not felt at all, and the taste is good. Good: Almost no taste or smell of fish oil is felt. Slightly bad: Slightly tastes and smells fish oil. Bad: The taste and smell of fish oil is noticeable.

[0058]

[Table 6]

As apparent from Table 6, the drink yogurt and the comparative drink yogurt showed higher evaluation than the comparative drink yogurt.

Test Example 6 Sensory test of ice cream Ice cream for comparison and ice cream for comparison
The tasting test was conducted by 10 panelists, and the sensory evaluation was performed according to the following evaluation criteria. Table 7 shows the results. Immediately after the preparation, the ice cream was frozen at −10 ° C. or lower and subjected to sensory evaluation within 24 hours.

[Evaluation Criteria] Very good: The taste and smell of fish oil are not felt at all, and the taste is good. Good: Almost no taste or smell of fish oil is felt. Slightly bad: Slightly tastes and smells fish oil. Bad: The taste and smell of fish oil is noticeable.

[0062]

[Table 7]

As is clear from Table 7, the ice cream and the comparative ice cream had higher evaluations than the comparative ice cream.

[0064]

Conventionally, fats and oils containing polyunsaturated fatty acids such as fish oil adversely affect the flavor when added to foods due to its unique flavor. In addition, highly unsaturated fatty acid-containing fats and oils are easily oxidized, and the oxidation further deteriorates the flavor. The oil and fat composition of the present invention not only exhibits a high antioxidant effect on highly unsaturated fatty acid-containing fats and oils by blending egg yolk lipid which is a naturally derived safe component, but also contains highly unsaturated fatty acid-containing oils and fats. The flavor can be improved, and the palatability can also be improved.

[Brief description of the drawings]

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a diagram showing an oil / fat composition, a comparative oil / fat composition, and a DHA-containing fish oil (DHA-22 manufactured by Maruha).
3 is a graph showing the peroxide value measured over time.

──────────────────────────────────────────────────の Continuation of front page (51) Int.Cl. ⁶ Identification symbol FI A23G 9/02 C11C 3/00 C11C 3/00 A23G 1/00 // A23G 1/00 A23D 9/00 516 (72) Inventor Geneva Reka Raju 9-5 Akabori Shinmachi, Yokkaichi-shi, Mie Taiyo Chemical Co., Ltd.

Claims (4)

[Claims] 1. An oil or fat composition comprising a highly unsaturated fatty acid-containing oil and fat and an egg yolk lipid containing from about 25 to about 70% by weight of a phospholipid. 2. The method of claim 1, wherein the fat or oil containing a highly unsaturated fatty acid is docosahexaenoic acid, arachidonic acid, icosapentaenoic acid, γ-
The fat and oil composition according to claim 1, comprising a fat and / or oil containing at least one fatty acid selected from the group consisting of linolenic acid and dihomo-γ-linolenic acid. 3. The method according to claim 1, wherein the yolk lipid comprises at least 25
The fat or oil composition according to claim 1, which is blended in an amount of not less than% by weight. 4. A food to which the fat or oil composition according to any one of claims 1 to 3 is added.