CN1454251A - Fat compositions - Google Patents
Fat compositions Download PDFInfo
- Publication number
- CN1454251A CN1454251A CN00819840A CN00819840A CN1454251A CN 1454251 A CN1454251 A CN 1454251A CN 00819840 A CN00819840 A CN 00819840A CN 00819840 A CN00819840 A CN 00819840A CN 1454251 A CN1454251 A CN 1454251A
- Authority
- CN
- China
- Prior art keywords
- fat
- oil composition
- oil
- fatty acid
- quality
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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- 239000000203 mixture Substances 0.000 title claims abstract description 145
- 150000004667 medium chain fatty acids Chemical class 0.000 claims abstract description 45
- 239000000194 fatty acid Substances 0.000 claims abstract description 35
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- 229930195729 fatty acid Natural products 0.000 claims abstract description 29
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 20
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 72
- 239000002253 acid Substances 0.000 claims description 33
- -1 sucrose fatty ester Chemical class 0.000 claims description 21
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 17
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 13
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- 239000005720 sucrose Substances 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 11
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 6
- 125000005908 glyceryl ester group Chemical group 0.000 claims description 6
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 5
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- 235000021240 caseins Nutrition 0.000 description 1
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- 229920002678 cellulose Polymers 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 150000005690 diesters Chemical class 0.000 description 1
- DVSZKTAMJJTWFG-UHFFFAOYSA-N docosa-2,4,6,8,10,12-hexaenoic acid Chemical class CCCCCCCCCC=CC=CC=CC=CC=CC=CC(O)=O DVSZKTAMJJTWFG-UHFFFAOYSA-N 0.000 description 1
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 1
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 1
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 1
- IQLUYYHUNSSHIY-HZUMYPAESA-N eicosatetraenoic acid Chemical compound CCCCCCCCCCC\C=C\C=C\C=C\C=C\C(O)=O IQLUYYHUNSSHIY-HZUMYPAESA-N 0.000 description 1
- 229940108623 eicosenoic acid Drugs 0.000 description 1
- BITHHVVYSMSWAG-UHFFFAOYSA-N eicosenoic acid Natural products CCCCCCCCC=CCCCCCCCCCC(O)=O BITHHVVYSMSWAG-UHFFFAOYSA-N 0.000 description 1
- FARYTWBWLZAXNK-WAYWQWQTSA-N ethyl (z)-3-(methylamino)but-2-enoate Chemical compound CCOC(=O)\C=C(\C)NC FARYTWBWLZAXNK-WAYWQWQTSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- VZCCETWTMQHEPK-UHFFFAOYSA-N gamma-Linolensaeure Natural products CCCCCC=CCC=CCC=CCCCCC(O)=O VZCCETWTMQHEPK-UHFFFAOYSA-N 0.000 description 1
- VZCCETWTMQHEPK-QNEBEIHSSA-N gamma-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCC(O)=O VZCCETWTMQHEPK-QNEBEIHSSA-N 0.000 description 1
- 235000020664 gamma-linolenic acid Nutrition 0.000 description 1
- 229960002733 gamolenic acid Drugs 0.000 description 1
- 239000010468 hazelnut oil Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- VKOBVWXKNCXXDE-UHFFFAOYSA-N icosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229960004232 linoleic acid Drugs 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000010469 macadamia oil Substances 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229940057917 medium chain triglycerides Drugs 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 208000031225 myocardial ischemia Diseases 0.000 description 1
- 235000021290 n-3 DPA Nutrition 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 229960002969 oleic acid Drugs 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 229940098695 palmitic acid Drugs 0.000 description 1
- SECPZKHBENQXJG-FPLPWBNLSA-N palmitoleic acid Chemical compound CCCCCC\C=C/CCCCCCCC(O)=O SECPZKHBENQXJG-FPLPWBNLSA-N 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 238000003822 preparative gas chromatography Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000009261 transgenic effect Effects 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
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- 239000010497 wheat germ oil Substances 0.000 description 1
Classifications
-
- 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
Abstract
Fat compositions mainly comprising triglycerides characterized in that the ratio of medium-chain fatty acids in the total fatty acids constituting the fat compositions amounts to 5 to 23% by mass and the ratio of triglycerides having 2 medium-chain fatty acid residues per molecule in the total triglycerides amounts to 1 to 20% by mass. These fat compositions are little accumulated as body fat, are comparable in cooking suitability to common ediblt oils, and have an excellent flavor and a high safety.
Description
Technical field
The present invention relates to edible fat or oil composition.Specifically, it is few to relate to accumulation of body fat, and has the good cooking adaptability and the fat or oil composition of taste as edible oil.
Background technology
The fat state that too accumulates for body fat, known usually with multiple disease, mainly contain the unusual or causing circulatory diseases such as hypertension, ischemic heart disease of metabolism such as diabetes, hyperlipidaemia.Among the national nutrition survey result who carries out according to Health and human services department, among per 7 adults 1 people being arranged is the obese person, so obesity not only in American-European countries, and also is personal problem in Japan.The fat that contains in the food is and one of the closest nutrient substance of accumulation of body fat relation that the excess fats picked-up has the possibility that causes fat.But fat has special delicious food, and the extreme food that reduces of fat causes satisfaction to descend easily.And when explode or stir-fry etc. cooked, edible oil was absolutely necessary as thermal medium.
In order to break through this situation, developed so-called fat-replacer.But, wait from security, physical properties, cooking adaptability, taste, wherein there is not the material that fully satisfies.For example, sucrose fatty ester is not absorbed in alimentary canal and arranges in ight soil, uses (No. 3600186 specification sheets of United States Patent (USP)) so can be used as low-calorie oil.Domestic in the U.S., be allowed to use in the saline taste snack, also sell the potato flakes that uses sucrose fatty ester on the market, but added the obligation of on the commodity that use the sucrose fatty ester, indicating " may cause abdominal cramps or soft stool ", " hindering the absorption of liposoluble vitamin ".The energy density of protein and carbohydrate is below half of fat.Therefore, have fat the same physical properties and taste, fat-replacer low in calories (trophology summary (レ PVC ュ one), the 4th volume, No. 4,23～33 pages, 1996 years) can be provided by protein or carbohydrate are processed into.By utilizing these fat-replacers, can make the quantized ice-creams of low-heat, bread product, cake etc.But, have thermotolerance for want of and can not be as shortcomings such as thermal medium use fried or when frying.
In flat 4-501812 number bulletin of spy's table (the PCT patent day disclosure), the triglyceride level that constitutes by by longer chain fatty acid and short chain fatty acid is disclosed, low calorie fat can be provided.But the triglyceride level that is made of short chain fatty acid has special taste, so utilizable cooking product are restricted, is not suitable for use in having the edible oil of popularity.And known medium chain fatty acid can be quantized easily, thereby few (the J.Lipid Res. of accumulation of body fat
37, 708-726 (1996)).Yet report that the triglyceride level that is made of medium chain fatty acid is originally safe, if but once absorb when a large amount of, symptoms such as diarrhoea, nauseating, uncomfortable in chest, poor appetite can be caused.Japanese Patent discloses flat 4-300826 communique, Japanese Patent and discloses flat 8-60180 communique and Japanese Patent and disclose that to disclose in the flat 10-176181 communique be the few fat or oil composition of accumulation of body fat of effective constituent with the triglyceride.But, contain the security of the fat or oil composition of abundant triglyceride, also do not had always to be proved to be.And, be difficult to the low-cost triglyceride of making high density, consider to have the shortcoming that is difficult to be widely used from economic angle.And then disclose in the flat 8-269478 communique at Japanese Patent, disclose in the fat or oil composition composition that constitutes by triglyceride and triglyceride level, contained fat or oil composition triglyceride level, that accumulation of body fat is few that the above intramolecularly of 31 quality % has 2 medium chain fatty acid residues.This invention also is effective constituent with the triglyceride, so existence discloses flat 4-300826 communique with aforementioned Japanese patent, Japanese Patent discloses flat 8-60180 communique and Japanese Patent discloses the same problem of flat 10-176181 communique.And, owing to contain a large amount of medium chain fatty acids,, bubble obviously, so existence is not suitable for the shortcoming of the fried cooking etc. so smoke point is low.
Disclosure of an invention
The objective of the invention is to, provide accumulation of body fat few, have the cooking adaptability and the good and safe fat or oil composition of taste that are equal to edible oil commonly used.
The present inventor concentrates on studies in order to address the above problem, found that, medium chain fatty acid residue shared ratio in all fatty acids residue, and the intramolecularly triglyceride level that contains 2 medium chain fatty acid residues degree of shared ratio and accumulation of body fat in whole triglyceride level is closely related, thereby finished the present invention.
Promptly the present invention relates to mainly fat or oil composition by triglyceride level constitutes and accumulation of body fat is few, it is characterized in that, medium chain fatty acid shared ratio in constituting all fatty acids of fat or oil composition is 5～23 quality %, and the intramolecularly triglyceride level that contains 2 medium chain fatty acid residues shared ratio in whole triglyceride level is 1～20 quality %.The preferred carbon number of above-mentioned medium chain fatty acid is 6～12 saturated fatty acid.In addition, intramolecularly triglyceride level shared ratio in the whole triglyceride level that constitute fat or oil composition of containing 3 medium chain fatty acid residues is preferably below the 3 weight %.And chain saturated fatty acids shared ratio in the whole longer chain fatty acids that constitute fat or oil composition is preferably below the 20 quality %.
Contain emulsifying agent in the fat or oil composition of the present invention, when particularly containing the emulsifying agent of specific composition, can improve fried adaptability, particularly can further improve blistered inhibition.
The present invention relates to contain this fat or oil composition in addition, accumulation of body fat is few and have no less than the cooking adaptability of edible oil commonly used and the fat or oil composition for cooking of storage stability.
Implement best mode of the present invention
Describe the present invention below in detail.
Fat or oil composition of the present invention mainly is made of triglyceride level.So-called " mainly " is meant that in fat or oil composition the content of triglyceride level is more than the 85 quality %, is preferably more than the 95 quality %.
Medium chain fatty acid described in the present invention is meant that carbon number is 6～12 lipid acid, is meant saturated fatty acid especially.For example, caproic acid, sad, capric acid, dodecylic acid, preferred carbon number are 8～10 saturated fatty acid, special preferably octanoic acid and capric acid.Longer chain fatty acid described in the present invention is meant that carbon number is more than 14, preferred 14～22 saturated and unsaturated fatty acids.As longer chain fatty acid, can exemplify carbon number and be more than 14, be preferably 14～22 those, for example, chain saturated fatty acids such as tetradecanoic acid, Palmiticacid, stearic acid, arachic acid, docosoic acid, Lignoceric acid, hexacosanoic acid; With long-chain unsaturated fatty acidss such as 9-tetradecenoic acid, pentadecylenic acid, Zoomeric acid, hiragonic acid, heptadecenoic acid, oleic acid, linolic acid, alpha-linolenic acid, gamma-linolenic acid, therapic acid, eicosenoic acid, eicosadienoic acid, eicosatrienoic acid, eicosatetraenoic acid, arachidonic acid, timnodonic acid, docosenoic acid, two dodecadienoic acids, clupanodonic acid, docosahexenoic acids.Fatty acid residue is for removing the group behind the OH of carboxyl from lipid acid.
In the composition of the present invention, needing medium chain fatty acid shared ratio in constituting all fatty acids of fat or oil composition is 5～23 quality %, and the intramolecularly triglyceride level that contains 2 medium chain fatty acid residues shared ratio in whole triglyceride level is 1～20 quality %.Outside this scope, can not bring into play the few characteristics of accumulation of body fat.Preferred 6～23 quality % of the ratio of above-mentioned medium chain fatty acid, preferred 3～20 quality % of the ratio of above-mentioned triglyceride level.
In addition, triglyceride level shared ratio in the whole triglyceride level that constitute fat or oil composition that intramolecularly contains 3 medium chain fatty acid residues is preferably below the 3 quality %, is more preferably below the 2 quality %, more preferably below the 1 quality %.If this ratio surpasses 3 quality %, the increase of being fuming during the cooking, bubbling is not suitable for use in the grease of fried usefulness.This ratio is 1 quality % when following, is fuming, rises to steep oneself-meeting and be significantly improved.
And then chain saturated fatty acids shared ratio in the whole longer chain fatty acids that constitute fat or oil composition is preferably below the 20 quality %, is more preferably below the 15 quality %, more preferably below the 7 quality %.If this ratio surpasses 20 quality %, the stability under the low temperature can descend, and can see greasy crystallization in fat or oil composition, thereby is not suitable for eating raw usefulness usually.
The fat or oil composition that accumulation of body fat of the present invention is few can obtain by the following method: will be as the grease of raw material with after medium chain fatty acid suitably mixes, be catalyzer with the sodium methylate or under the existence condition of lipolytic enzyme, carry out transesterification reaction, at this moment, adjust transesterification reaction, so that medium chain fatty acid shared ratio in constituting all fatty acids of fat or oil composition, and the intramolecularly triglyceride level that contains 2 medium chain fatty acid residues in whole triglyceride level shared ratio in aforementioned specified range.
When carrying out above-mentioned transesterification reaction, carry out on the basis of above-mentioned adjustment, by adjusting triglyceride level that intramolecularly contains 3 medium chain fatty acid residues shared ratio and/or chain saturated fatty acids shared ratio in the whole longer chain fatty acids that constitute fat or oil composition in the whole triglyceride level that constitute fat or oil composition, it is entered in the aforementioned specified range, it is few to obtain accumulation of body fat, and the fat or oil composition of being fuming when fried, bubbling and reducing and/or having good low-temperature stability.
As raw oil material, can exemplify food oils commonly used, for example soya-bean oil, rapeseed oil, high oleic acid rapeseed oil, Semen Maydis oil, sesame oil, the sesame salad oil, perilla seed (シ ソ) oil, Semen Lini oil, peanut oil, Thistle oil, high oleic safflower oil, sunflower seed oil, high oleic sunflower oil, Oleum Gossypii semen, raisin seed oil, macadamia oil, hazelnut oil, the Semen Cucurbitae seed oil, walnut oil, tea oil, tea-seed oil, perilla seed (エ go マ) oil, Borrago officinalis seed oil, sweet oil, Rice pollard oil, wheatgerm oil, plam oil, palm-kernel oil, Oleum Cocois, theobroma oil, butter, lard, chicken fat, cream, fish oil, seal oil, algae oil, by these greases of the low saturation of quality improvement and their hydrogenated oil and fat, classification grease etc.
, can substitute medium chain fatty acid or together use Triglycerides,C8-10 as aforementioned for medium chain fatty acid with it.As Triglycerides,C8-10, can use aforementioned medium chain fatty acid and glycerine are carried out the triglyceride level that esterification obtains by ordinary method, but general preferred use is called MCT (medium chain triglyceride, carbon numbers such as lipid acid Medium Chain Triglycerides), that decomposed by Oleum Cocois are single acidic group or mixing acid base glycerol three esters that 8～10 saturated fatty acid constitutes, for example triglyceride level of caprylic/capric=60/40～75/25 (mass ratio).
Medium chain fatty acid is shared ratio in all fatty acids that constitutes fat or oil composition, and intramolecularly contains triglyceride level shared ratio in whole triglyceride level of 2 medium chain fatty acid residues, intramolecularly in case of necessity contains triglyceride level shared ratio in the whole triglyceride level that constitute fat or oil composition of 3 medium chain fatty acid residues, and the shared ratio in the whole longer chain fatty acids that constitute fat or oil composition of chain saturated fatty acids in case of necessity, by considering the raw oil material composition, adjust the usage ratio of raw oil material and medium chain fatty acid, the triglyceride level that is determined at reaction product in the transesterification reaction is formed and can be adjusted.
Be that catalyzer is when carrying out transesterification reaction with the sodium methylate, with raw oil material and Triglycerides,C8-10 with the former/latter's mass ratio=71/29～97/3 mixes, mixture is heated to 80～120 ℃ under the reduced pressure below the 100mmHg, removes the gaseous constituent and the moisture that contain in the raw mix.Add 0.02～0.5 quality % sodium methylate therein,, carry out transesterification reaction 80～120 ℃ of following stirrings 10～60 minutes under normal pressure, the nitrogen gas stream or under the reduced pressure below the 10mmHg.Form by the triglyceride level that utilizes the gas chromatography determination reaction product, determine that its reaction finishes.By in reaction product, adding sour stopped reaction such as water or phosphoric acid.Afterwards, in order to remove catalyzer and excessive acid is washed fully, and after the drying, utilize ordinary method with reaction product decolouring, deodorization.
When using lipolytic ferment to carry out transesterification reaction, with raw oil material and medium chain fatty acid or Triglycerides,C8-10 with the former/latter's mass ratio=71/29～97/3 is mixed, temperature is adjusted into can gives full play to 40～100 ℃ of scopes of the active temperature of reaction of lipolytic ferment.Wherein add lipolytic ferment with the ratio of 0.005～10 quality %, carried out transesterification reaction in the scope at 2～48 hours with respect to raw mix.This reaction is preferably under the normal pressure to be carried out in the nitrogen gas stream.Form by the triglyceride level that utilizes the gas chromatography determination reaction product, determine that its reaction finishes.By removing by filter the enzyme stopped reaction.Reaction product is washed, after the drying, utilized ordinary method decolouring, deodorization.In addition, when using medium chain fatty acid, after reaction stops, utilizing thin-film evaporator to remove free fatty acids.
When the transesterification reaction of use lipolytic ferment was insufficient, the ratio that intramolecularly contains the triglyceride level of 3 medium chain fatty acid residues increased.Intramolecularly contains the high fat or oil composition of ratio of the triglyceride level of 3 medium chain fatty acid residues, has the few characteristics of accumulation of body fat, but significantly is not suitable for using because of being fuming, bubbling when the fried cooking of successive.
As lipolytic ferment, can exemplify lipase, or from the phospholipase A of liver etc., especially preferably from the lipase of mycocandida or Rhizopus from Alkaligenes, mycocandida, Rhizopus, Mucor or Pseudomonas.
In addition, fat or oil composition of the present invention, by from for produce fat or oil composition of the present invention use plant that transgenic technology carried out breed improvement for example soybean, Semen Brassicae campestris, corn, coconut, palm, olive, flaxseed, sunflower, safflower, camellia, cottonseed, the cigar flower etc. extraction also can obtain.
Fat or oil composition of the present invention can further improve fried adaptability, particularly control foaming by containing emulsifying agent.As emulsifying agent, can exemplify sucrose fatty ester, polyglycerol fatty acid ester, succsinic acid glyceryl ester, monoglyceride, triglyceride, Sorbitol Powder fatty acid ester, sorbitan-fatty acid ester etc.In the present invention mentioned emulsifier can select at least a, preferred 0.1～6 quality % of the amount of the whole emulsifying agents that in fat or oil composition, add, further preferred 0.3～5 quality %.
Sucrose fatty ester comprises that sucrose and carbon number are the ester of 6～22 saturated or unsaturated fatty acids, and preferred all average degree of exchange of hydroxyls are the above polynary ester of 37.5～87.5%, three esters in whole sucrose fatty esters shared ratio is more than the 85 quality %.The ester that polyglycerol fatty acid ester comprises that triglycerin is above, the Polyglycerine of preferred ten glycerine following (containing ten glycerine) and carbon number are 6～22 saturated or unsaturated fatty acids, the average degree of exchange of preferred whole hydroxyls is 20～80%.Monoglyceride, triglyceride comprise that separately glycerine or two glycerine and carbon number are monoesters, the diester of 6～22 saturated or unsaturated fatty acids, wherein preferably monoglyceride.As succsinic acid glyceryl ester, preferred succsinic acid and monoglyceride or triglyceride carry out esterification with 3: 1～0.1: 1 ratio succsinic acid glyceryl ester.Sorbitol Powder fatty acid ester, sorbitan-fatty acid ester, preferred Sorbitol Powder or sorbitan and carbon number are list～three esters of 6～22 saturated or unsaturated fatty acids.As above-mentioned carbon number is 6～22 saturated or unsaturated fatty acids, can enumerate those that enumerate as the example of medium chain fatty acid and longer chain fatty acid.
When being used in combination emulsifying agent, preferably add, contain at least a 0.1～3 quality % that is selected from sucrose fatty ester and polyglycerol fatty acid ester, succsinic acid glyceryl ester 0.01～2 quality %, and be selected from least a 0.1～3 quality % of monoglyceride, triglyceride, Sorbitol Powder fatty acid ester and sorbitan-fatty acid ester, so that with respect to fat or oil composition of the present invention, the total amount of emulsifying agent reaches 0.3～5 quality %, thereby further improves fried adaptability, particularly blistered inhibition.
The fat or oil composition of the present invention that obtains as mentioned above can directly or mix and add the additive that uses in the fat or oil composition for cooking usually to, as culinary fat or oil composition.
Described additive, can exemplify to improve polyglycerol fatty acid ester that storage stability, oxidative stability, thermostability, low temperature crystallization inhibition down etc. are target, sucrose fatty ester, sorbitan-fatty acid ester, vitamin-E, ascorbic acid fatty acid ester, xylan, ubiquinone, phosphatide, thiaminogen, triglyceride etc. and to have the effect, the effect of prevention diseases due to habit disturbance, the interior antopxidation of organism, the inhibiting vitamin-E of obesity, ascorbic acid fatty acid ester, xylan, ubiquinone, phosphatide, thiaminogen etc. of prevention adult diseases.
Fat or oil composition of the present invention, have and the identical or better tastes of edible oil such as general commercially available rapeseed oil, Semen Maydis oil, Thistle oil, soya-bean oil, can be used for the cooking of frying thing, fried system thing, infusion thing etc., also can be used to contain greasy food, for example seasonings, mayonnaise, oleomargarine, snack categories, cake, beverage etc.Its taste characteristic of kind according to cooking product is also different, but can make the light cooking that keeps the material original flavor.And, fried when cooking oil consumption, identical or be less than common edible oil.In addition, by suitably absorbing fat or oil composition for cooking of the present invention continuously, can bring into play the effect of blood fat reducing concentration.
Embodiment
Enumerate embodiment below and more specifically describe the present invention, but the present invention is defined in these embodiment.
Embodiment 1
After oily (day system oil (strain) manufacturing clearly) 80 mass parts of the vegetable seed cooking and MCT (among the MCT, the mass ratio that constitutes lipid acid is caprylic/capric=3/1) 20 mass parts mixing, under decompression, 120 ℃ of conditions, stir, outgas and processed.Wherein add sodium methylate 0.1 mass parts, under 120 ℃, carry out 30 minutes transesterification reactions at random as catalyzer.Reaction product is utilized after ordinary method washing, the drying, implemented decolouring, deodorization and obtained fat or oil composition 1.In addition, with respect to fat or oil composition 1, (Mitsubishi Chemical's Off one ズ (strain) makes to add sucrose fatty ester, trade(brand)name リ ョ one ト one シ ュ ガ one エ ス テ Le O-170) 2.5 quality %, (reason is ground VITAMIN (strain) manufacturing to succsinic acid glyceryl ester, trade(brand)name Port エ system B-10) 0.1 quality %, sorbitan-fatty acid ester (reason is ground VITAMIN (strain) and made, trade(brand)name Port エ system O-80) 1 quality % and obtain fat or oil composition 2.Be standard with vapor-phase chromatography and " the standard grease analytical test method (1996) " of using the GS-1 post, measured the triglyceride level of fat or oil composition 1,2 respectively and formed and lipid acid composition (following examples and comparative example are too).Its result is illustrated in the table 1.
Embodiment 2
At soybean salad oil (day clear system oil (strain) is made) 85 mass parts and MCT (among the MCT, the mass ratio that constitutes lipid acid is caprylic/capric=3/1) in the mixture of 15 mass parts, add lipase QL (the sugared industry of name (strain) is made) 0.1 mass parts, under 60 ℃, carry out 15 hours transesterification reactions.From reaction product, filter out enzyme, after filtrate washing, drying, implement decolouring, deodorization and obtained fat or oil composition 3.The triglyceride level of fat or oil composition 3 is formed and the lipid acid composition is illustrated in the table 1.
Embodiment 3
With plam oil (day clear system oil (strain) is made) 77 mass parts and mass ratio is after medium chain fatty acid mixture 23 mass parts of caprylic/capric=1/1 are mixed, in mixture, add lipase QL (the sugared industry of name (strain) is made) 0.1 mass parts, under 60 ℃, carry out 15 hours transesterification reactions.After the reaction enzyme is filtered out, utilize thin-film evaporator to remove after the free fatty acids in the filtrate, implement decolouring, deodorization and obtained fat or oil composition 4.The triglyceride level of fat or oil composition 4 is formed and the lipid acid composition is illustrated in the table 1.
Embodiment 4
With Semen Maydis oil (day clear system oil (strain) is made) 77 mass parts and mass ratio is after medium chain fatty acid mixture 23 mass parts of caprylic/capric=1/1 are mixed, in mixture, add lipase QL (the sugared industry of name (strain) is made) 0.1 mass parts, stir down and carry out 15 hours transesterification reactions at 60 ℃.Leach enzyme after the reaction, utilize thin-film evaporator to remove free fatty acids in the filtrate after, decolour, deodorization obtained fat or oil composition 5.The triglyceride level of fat or oil composition 5 is formed and the lipid acid composition is illustrated in the table 1.
Embodiment 5
After oily (day system oil (strain) manufacturing clearly) 93 mass parts of the vegetable seed cooking and MCT (among the MCT, the mass ratio that constitutes lipid acid is caprylic/capric=3/1) 7 mass parts mixing,, and outgas and processed in decompression, 120 ℃ of stirrings down.Wherein add sodium methylate 0.1 mass parts, under 120 ℃, carry out 30 minutes transesterification reactions at random as catalyzer.Reaction product is utilized after ordinary method washing, the drying, implemented decolouring, deodorization and obtained fat or oil composition 6.The triglyceride level of fat or oil composition 6 is formed and the lipid acid composition is illustrated in the table 2.
Embodiment 6
After oily (day system oil (strain) manufacturing clearly) 90 mass parts of the vegetable seed cooking and MCT (among the MCT, the mass ratio that constitutes lipid acid is caprylic/capric=3/1) 10 mass parts mixing,, and outgas and processed in decompression, 120 ℃ of stirrings down.Wherein add sodium methylate 0.1 mass parts, under 120 ℃, carry out 30 minutes transesterification reactions at random as catalyzer.Reaction product is utilized after ordinary method washing, the drying, implemented decolouring, deodorization and obtained fat or oil composition 7.The triglyceride level of fat or oil composition 7 is formed and the lipid acid composition is illustrated in the table 2.
Embodiment 7
In mixture similarly to Example 2, add lipase QL (the sugared industry of name (strain) is made) 0.1 mass parts, under 60 ℃, carry out 3 hours transesterification reactions.From reaction product, filter out enzyme, after filtrate washing, drying, implement decolouring, deodorization and obtained fat or oil composition 8.The triglyceride level of fat or oil composition 8 is formed and the lipid acid composition is illustrated in the table 2.[comparative example 1]
After oily (day system oil (strain) manufacturing clearly) 75 mass parts of the vegetable seed cooking and MCT (among the MCT, the mass ratio that constitutes lipid acid is caprylic/capric=3/1) 25 mass parts mixing,, outgas and processed in decompression, 120 ℃ of stirrings down.Wherein add sodium methylate 0.1 mass parts, under 120 ℃, carry out 30 minutes transesterification reactions at random as catalyzer.Reaction product is utilized after ordinary method washing, the drying, implemented decolouring, deodorization and obtained fat or oil composition 9.The triglyceride level of fat or oil composition 9 is formed and the lipid acid composition is illustrated in the table 2.[comparative example 2]
After oily (day system oil (strain) manufacturing clearly) 97 mass parts of the vegetable seed cooking and MCT (among the MCT, the mass ratio that constitutes lipid acid is caprylic/capric=3/1) 3 mass parts mixing,, outgas and processed in decompression, 120 ℃ of stirrings down.Wherein add sodium methylate 0.1 mass parts, under 120 ℃, carry out 30 minutes transesterification reactions at random as catalyzer.Reaction product is utilized after ordinary method washing, the drying, implemented decolouring, deodorization and obtained fat or oil composition 10.The triglyceride level of fat or oil composition 10 is formed and the lipid acid composition is illustrated in the table 3.
The analytical value of table 1 fat or oil composition (quality %)
| Embodiment | |||||
| Fat or oil composition 1 | Fat or oil composition 2 | Fat or oil composition 3 | Fat or oil composition 4 | Fat or oil composition 5 | |
| Triglyceride level is formed 3M0L 2M1L 1M2L 0M3L | ????1.5 ????15.9 ????44.2 ????38.4 | ????1.5 ????15.9 ????44.2 ????38.4 | ????tr. ????10.2 ????41.1 ????48.4 | ????2.0 ????19.1 ????45.4 ????33.5 | ????1.9 ????18.5 ????45.5 ????34.1 |
| Fat form C8:0 C10:0 C12:0 C14:0 C16:0 C18:0 C18:1 C18:2 C18:3 other | ????14.4 ????4.8 ????0.0 ????0.0 ????3.2 ????1.6 ????49.2 ????17.9 ????8.9 ????0.0 | ????14.3 ????4.6 ????0.0 ????0.0 ????3.1 ????2.0 ????49.4 ????17.9 ????8.7 ????0.0 | ????10.5 ????3.4 ????0.0 ????0.0 ????8.6 ????3.3 ????20.7 ????46.2 ????7.1 ????0.2 | ????10.8 ????11.1 ????1.0 ????0.8 ????33.3 ????3.3 ????31.6 ????7.9 ????0.0 ????0.2 | ????11.0 ????11.2 ????0.0 ????0.0 ????10.2 ????1.6 ????23.3 ????42.7 ????0.0 ????0.0 |
Annotate: M: medium chain fatty acid, L: longer chain fatty acid, tr.: trace, for example C8:0 represent carbon number be 8 and unsaturated link(age) (carbon-carbon double bond) number be 0.(table 2,3 and 4 identical).
The analytical value of table 2 fat or oil composition (quality %)
| Embodiment | |||
| Fat or oil composition 6 | Fat or oil composition 7 | Fat or oil composition 8 | |
| Triglyceride level is formed 3M0L 2M1L 1M2L 0M3L | ????0.1 ????3.4 ????25.6 ????70.9 | ????tr. ????5.1 ????31.9 ????63.0 | ????4.8 ????6.1 ????35.1 ????54.0 |
| Fat form C8:0 C10:0 C12:0 C14:0 C16:0 C18:0 C18:1 C18:2 C18:3 other | ????5.0 ????1.8 ????0.0 ????0.0 ????3.5 ????2.1 ????56.2 ????20.9 ????10.2 ????0.3 | ????7.2 ????2.4 ????0.0 ????0.0 ????3.6 ????1.8 ????55.1 ????19.8 ????10.1 ????0.0 | ????10.9 ????3.0 ????0.0 ????0.0 ????8.1 ????3.8 ????20.0 ????46.9 ????7.2 ????0.1 |
The analytical value of table 3 fat or oil composition (quality %)
| Comparative example | ||
| Fat or oil composition 9 | Fat or oil composition 10 | |
| Triglyceride level is formed 3M0L 2M1L 1M2L 0M3L | ????2.8 ????21.0 ????45.5 ????30.7 | ????tr. ????0.5 ????11.7 ????87.8 |
| Fat form C8:0 C10:0 C12:0 C14:0 C16:0 C18:0 C18:1 C18:2 C18:3 other | ????18.5 ????5.9 ????0.0 ????0.0 ????3.1 ????1.5 ????45.9 ????16.7 ????8.4 ????0.0 | ????2.1 ????1.0 ????0.0 ????0.0 ????3.7 ????2.1 ????58.5 ????21.7 ????10.6 ????0.3 |
The analytical value of table 4 fat or oil composition (quality %)
Embodiment 8
| Contrast | |||
| Soya-bean oil | Rapeseed oil | Mixed oil | |
| Triglyceride level is formed 3M0L 2M1L 1M2L 0M3L | ????0 ????0 ????0 ????100 | ????0 ????0 ????0 ????100 | ????20.0 ?????- ?????- ????80.0 |
| Fat form C8:0 C10:0 C12:0 C14:0 C16:0 C18:0 C18:1 C18:2 C18:3 other | ????0.0 ????0.0 ????0.0 ????0.0 ????10.5 ????3.8 ????23.6 ????54.2 ????7.6 ????0.3 | ????0.0 ????0.0 ????0.0 ????0.0 ????3.8 ????2.2 ????60.3 ????22.4 ????10.9 ????0.4 | ????15.1 ????4.9 ????0.0 ????0.0 ????3.1 ????1.8 ????48.0 ????17.9 ????8.9 ????0.3 |
The Wister male rat in age freely absorb the soybean oil (day clear system oil (strain) is made) (contrast) (triglyceride level composition and lipid acid composition are illustrated in the table 4) of adding 25 quality % 8 weeks or the feed of fat or oil composition 1,6,7,9 or 10 around making.The composition of feed is as shown in table 5.For preventing the indispensable fatty acid deficiency, all adding 3 quality % soybean oil in the feed.Use AAN to recommend VITAMIN and mineral substance, adjust according to energy density to the addition of feed.Experimental foods is given with after 8 weeks, dissects 8, has measured visceral fat mass for every group.In addition, in order to measure the subcutaneous lipids amount, freeze-dried rope (Ge Lite) the family name extractor that utilizes afterwards of corpse is measured lipid content.The result of rat who raised for 8 weeks is as shown in table 6.Feed intake, final body weight, tail are long, do not discover a marked discrepancy in the statistics in whole test district.Raise the rat visceral fat mass and the subcutaneous lipids amount in 8 weeks, in the statistics of 1,6 and 7 groups of fat or oil compositions, show tangible low value.Can judge from animal experiment, use medium chain fatty acid shared ratio in all fatty acids that constitutes fat or oil composition, and the intramolecularly triglyceride level that contains 2 medium chain fatty acid residues shared ratio fat or oil composition of the present invention within the scope of the present invention 1,6,7 o'clock in whole triglyceride level, compare with using contrast and comparative example fat or oil composition 9,10, accumulation of body fat is few.
Table 5 feed is formed
| Form % | |
| Fat or oil composition cornstarch casein sucrose soybean oil cellulose mixed mineral matter mixed vitamin CYSTINE lipotropin | ????25.0 ????25.1 ????25.4 ????10.0 ????3.0 ????5.0 ????4.5 ????1.3 ????0.38 ????0.32 |
Table 6 experimentation on animals result (raising for 8 weeks)
| Soybean oil (contrast) | Fat or oil composition 1 | Fat or oil composition 6 | Fat or oil composition 7 | Fat or oil composition 9 | Fat or oil composition 10 | |
| Feed intake (g/8 week) | ??694±7 | ??688±9 | ??698±7 | ??691±5 | ??690±6 | ??699±7 |
| Final body weight (g) | ??294±5 | ??285±4 | ??286±5 | ??285±5 | ??289±6 | ??290±6 |
| Tail long (cm) | ??18±1 | ??18±1 | ??19±1 | ??18±1 | ??18±1 | ??18±1 |
| Interior fat (g) | ??21±2 | ??17±1 * | ??17±1 * | ??18±1 * | ??19±2 | ??21±1 |
| Subcutaneous lipids (g) | ??30±2 | ??25±1 * | ??26±1 * | ??26±1 * | ??29±2 | ??28±1 |
Annotate: data are represented with mean+/-standard error.
*Represent that risk is below 5% compared with the control, be significant difference.
Embodiment 9
Use fat or oil composition to carry out cooking test and freezing test.In the cooking test, examined or check be fuming, bubble, the oily taste that splashes, cooks product.Freezing test is the outward appearance when having observed cryopreservation.As the fat or oil composition sample, 7 kinds of the greases (mixed oil) that use rapeseed oil (day system oil (strain) manufacturing clearly) (contrast), fat or oil composition 1, fat or oil composition 2, fat or oil composition 4, fat or oil composition 6, fat or oil composition 8 and rapeseed oil and MCT (among the MCT, the mass ratio that constitutes lipid acid is caprylic/capric=3/1) concoct with 4: 1 (mass ratio) etc.The triglyceride level of rapeseed oil and mixed oil is formed and lipid acid is formed as shown in table 4.
Cooking test-results is as shown in table 7.From cooking test-results as can be seen, medium chain fatty acid is shared ratio in all fatty acids that constitutes fat or oil composition, reach triglyceride level shared ratio fat or oil composition of the present invention 1,2,4,6,8 within the scope of the present invention in whole triglyceride level that intramolecularly contains 2 medium chain fatty acid residues, have the cooking adaptability that is equal to common edible oil.And then the triglyceride level that intramolecularly contains 3 medium chain fatty acid residues shared ratio in the whole triglyceride level that constitute fat or oil composition is the fat or oil composition 1,2,4,6 below the 3 quality %, and stability is high during cooking Fried Fishes.The fat or oil composition 2 of particularly having concocted emulsifying agent has good control foaming effect.And 7 kinds of samples with same left standstill 48 hours under 5 ℃ of conditions, had observed its outward appearance.The result is as shown in table 7.Consequently, find that in fat or oil composition 4 finishing partial crystallization goes out, but other samples has transparent outward appearance.
Table 7 cooking test and freezing test result
| Rapeseed oil (contrast) | Mixed oil | Fat or oil composition 1 | Fat or oil composition 2 | Fat or oil composition 4 | Fat or oil composition 6 | Fat or oil composition 8 | |
| Be fuming | ??10 | ????5 | ????8 | ????8 | ????8 | ????9 | ????8 |
| Bubble | ??10 | ????1 | ????8 | ????10 | ????8 | ????9 | ????8 |
| Splashing of oil | ??10 | ????5 | ????9 | ????9 | ????9 | ????9 | ????9 |
| Taste | ??10 | ????10 | ????10 | ????10 | ????10 | ????10 | ????10 |
| Fried Fishes stability | ??10 | ????1 | ????8 | ????9 | ????8 | ????8 | ????6 |
| Winter hardiness (5 ℃) | ??10 | ????8 | ????8 | ????8 | ????5 | ????8 | ????8 |
Annotate: be contrast (10 point) with the rapeseed oil, judgement criteria is 10～7 points: can use; 6～4 points: have some problems in the use; 3～1 points: can not use.
Be fuming: be teflon processing long of 24cm with diameter, add the oily 15g of sample, further heated 30 seconds shallow pan preheating 30 seconds.Afterwards, in growing, add culinary vegetables, add an amount of salt and pepper when heating 3 minutes shallow pan.Being fuming when having detected by an unaided eye the cooking.
Bubble, the splashing of oil, taste: in the household electricity frying pan, add sample oil 600g, under 180 ℃, add four shrimp groups, observed oily foaming, oily splashing after 1 minute.In addition, the taste that the fried prawn of the cooking is rolled into a ball is estimated.
The stability of Fried Fishes: in the household electricity frying pan, add sample oil 600g, under 180 ℃, shrimp was rolled into a ball fried 30 minutes, then with fried 30 minutes of meat pie, at last with fried 30 minutes of chicken.According to rill (カ ニ bubble) generation degree, estimate stability to the Fried Fishes cooking.The generation of rill stopped fried at 100% o'clock that reaches the frying pan surface-area.
Winter hardiness: the outward appearance that (left standstill under 5 ℃ 48 hours) when having observed cryopreservation.
Fat or oil composition of the present invention, accumulation of body fat is few, have the cooking adaptability that is equal to common edible oil, and taste is good and safe.
Claims (6)
1. fat or oil composition that mainly constitutes by triglyceride level, it is characterized in that, medium chain fatty acid shared ratio in constituting all fatty acids of fat or oil composition is 5～23 quality %, and the intramolecularly triglyceride level that contains 2 medium chain fatty acid residues shared ratio in whole triglyceride level is 1～20 quality %.
2. fat or oil composition according to claim 1, wherein said medium chain fatty acid are that carbon number is 6～12 saturated fatty acid.
3. fat or oil composition according to claim 1 and 2, wherein intramolecularly triglyceride level shared ratio in the whole triglyceride level that constitute fat or oil composition of containing 3 medium chain fatty acid residues is below the 3 quality %.
4. according to each described fat or oil composition of claim 1～3, wherein chain saturated fatty acids shared ratio in the whole longer chain fatty acids that constitute fat or oil composition is below the 20 quality %.
5. according to each described fat or oil composition of claim 1～4, wherein with respect to this fat or oil composition, the content of contained various emulsifying agents is: 0.1～3 quality % is selected from least a of sucrose fatty ester and polyglycerol fatty acid ester, 0.01 the succsinic acid glyceryl ester of～2 quality %, and 0.1～3 quality % be selected from least a of monoglyceride, triglyceride, Sorbitol Powder fatty acid ester and sorbitan-fatty acid ester so that the total amount of this emulsifying agent reaches 0.3～5 quality %.
6. a fat or oil composition for cooking contains each described fat or oil composition of claim 1～5.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2000/005606 WO2002016534A1 (en) | 1998-11-13 | 2000-08-22 | Fat compositions |
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| Publication Number | Publication Date |
|---|---|
| CN1454251A true CN1454251A (en) | 2003-11-05 |
| CN1293176C CN1293176C (en) | 2007-01-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB008198403A Expired - Lifetime CN1293176C (en) | 2000-08-22 | 2000-08-22 | Fat compositions |
Country Status (3)
| Country | Link |
|---|---|
| KR (1) | KR100661780B1 (en) |
| CN (1) | CN1293176C (en) |
| HK (1) | HK1059448A1 (en) |
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| US5380544A (en) * | 1989-09-20 | 1995-01-10 | Nabisco, Inc. | Production of fat mixtures enriched with triglycerides bearing short, medium and long residues |
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2000
- 2000-08-22 KR KR1020037002571A patent/KR100661780B1/en active IP Right Grant
- 2000-08-22 CN CNB008198403A patent/CN1293176C/en not_active Expired - Lifetime
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- 2004-04-02 HK HK04102416A patent/HK1059448A1/en not_active IP Right Cessation
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Also Published As
| Publication number | Publication date |
|---|---|
| HK1059448A1 (en) | 2004-07-02 |
| KR100661780B1 (en) | 2006-12-28 |
| CN1293176C (en) | 2007-01-03 |
| KR20030045038A (en) | 2003-06-09 |
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| TR01 | Transfer of patent right |
Effective date of registration: 20131119 Address after: 116610 No. 198 Haibin Road, Dalian economic and Technological Development Zone, Liaoning Patentee after: Dalian nisshim Oil Co. Ltd. Address before: Tokyo, Japan, Japan Patentee before: Nisshin Oillio Ltd. |
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Owner name: ZHONGLIANG NISSIN (DALIAN) CO., LTD. Free format text: FORMER NAME: DALIAN NISSHIN OIL MILLS CO., LTD. |
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Address after: 116610 No. 198 Haibin Road, Dalian economic and Technological Development Zone, Liaoning, China Patentee after: COFCO Nissin (Dalian) Co., Ltd. Address before: 116610 No. 198 Haibin Road, Dalian economic and Technological Development Zone, Liaoning Patentee before: Dalian nisshim Oil Co. Ltd. |
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Granted publication date: 20070103 |
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