JP2001186845A - Edible oil-and-fat composition having function to suppress body fat accumulation - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an edible oil-and-fat composition capable of suppressing increase of blood triglyceride (neutral fat) level as one of the causes of arteriosclerosis, slight in accumulation tendency in the body, and excellent in preservation stability and flavor while having versatility equivalent to conventional edible oil (usable in place of an ordinary cooking oil). SOLUTION: This edible oil-and-fat composition having the function to suppress body fat accumulation is characterized by that the triglyceride has a 2-10C fatty acid component at 2-site and >=16C fatty acid components at 1- and 3-sites.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to an edible oil and fat, which suppresses an increase in postprandial blood triglyceride (neutral fat), has less accumulation in the body, and is heat stable. The present invention relates to an edible oil / fat composition having good versatility, storage stability and flavor.

[0002]

2. Description of the Related Art In recent years, the dietary intake of lipids has been increasing in Japanese dietary habits, and in fact, in the last 50 years, the proportion of lipids in the energy intake has tripled. This leads to an increase in blood triglyceride (triglyceride) concentration, obesity, and is a major cause of an increase in adult diseases. Since blood triglyceride (triglyceride) and blood cholesterol levels are closely related to arteriosclerosis, keeping these levels low is particularly important in preventing adult diseases. The increase in fat intake is due to the fact that fats and oils are essential nutrients in a delicious diet. Therefore, in order to reduce lipid intake, fat and oil substitutes using proteins and sugars have been developed.

[0003] However, these substitutes cannot replace the role as a heating medium for cooking or the like, which is an important function of fats and oils. Therefore, an oil and fat that has the same flavor, texture and physical properties as the oils and fats currently used, can be used as a heat medium, and can suppress an increase in blood triglyceride (neutral fat) after eating has been developed. If possible, it would be possible to prevent obesity and further reduce the incidence of adult diseases. Such fats and oils include non-absorbable fats and oils which have been actively developed in recent years. For example, sucrose fatty acid polyesters (US Pat. No. 3,600,18)
No. 6 specification), which is excreted without being absorbed in the body, and therefore has zero calories derived from fats and oils. However, since it is a non-absorbable fat, there are problems such as anal leakage and inhibition of fat-soluble vitamin absorption. is there. Medium-chain fatty acid triglyceride (MCT)
It is known to be non-accumulating in the body. However, when used for cooking, a low smoke point (16
(0 ° C. or less) is a problem, and it is difficult to use it as frying oil or stir-fry oil.

[0004] Triglycerides containing long-chain saturated fatty acids (for example, behenic acid) and medium-chain fatty acids having 10 or less carbon atoms (Japanese Patent Laid-Open No. 2-1799), and long-chain saturated fatty acids (for example, stearic acid) and short-chain fatty acids are contained. Triglyceride (Japanese Patent Publication No. 6-506106) contains a long-chain saturated fatty acid that is hardly absorbed in vivo and a medium- or short-chain fatty acid that is not accumulated in the body. (Neutral fat) It can be expected to be used as a substitute for fats and oils for preventing adult diseases by suppressing the increase, but the general versatility is poor because the properties are solid fats. JP-A-10-1761
No. 81 contains 40 mol% of 1,3-diglyceride in fats and oils.
A liquid general-purpose fat / oil composition comprising the above-mentioned monoglyceride and less than 1.5% by weight of a fatty acid composition, wherein 93% by weight or more of the fatty acid constituting diglyceride in the fat / oil is an unsaturated fatty acid. ing. These diglyceride-containing fats and oils have a taste and irritation peculiar to diglyceride as compared with ordinary triglyceride-based fats and oils, and have a taste problem such as having a taste similar to monoglyceride as an emulsifier. Further, there is a problem in use as a frying oil and a stir-fry oil because the smoke point is 180 ° C. or lower and the heating stability is low due to the large content of unsaturated fatty acids.

On the other hand, the fatty acid at position 2 of triglyceride has 8 to 14 carbon atoms (C8 to C14), and the fatty acid at position 1 and 3 has 18 or more carbon atoms (C18). Good oils and fats are also known.
No. 920), because the fats and oils reduce serum cholesterol and prevent cerebral thrombosis by ingestion of long-chain highly unsaturated fatty acids, and medium-chain fatty acids also have serum cholesterol lowering effects. Since ingestion helps to maintain health, these fatty acids have a triglyceride composition that is easily digested and absorbed in the body, and are intended to be used mainly as nutritional supplements or oils and fats for intravenous injection. Therefore, this fat and oil has the effect of suppressing the absorption and increase of triglyceride (neutral fat) in blood and suppressing the accumulation of fat in the body. It can be said to be a different kind of fat and oil with completely different effects.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide the same general versatility as conventional oils (can be used in place of ordinary cooking oil).
An edible oil / fat composition which suppresses an increase in blood triglyceride (neutral fat), which is one of the causes of arteriosclerosis, has low accumulation in the body, and has good storage stability and flavor Is to provide.

[0007]

The present inventors have conducted various studies to solve the above-mentioned problems, and as a result, have found that edible oils and fats having a specific composition of the 2-position fatty acid and the 1- and 3-position fatty acids of triglyceride are commonly used. The present inventors have found that blood triglycerides (neutral fats) are less likely to increase after meals than edible oils, and that body fat accumulation and accumulation in visceral fat are reduced, thereby completing the present invention. That is, the present invention is characterized in that the fatty acid at position 2 of triglyceride has 2 to 10 carbon atoms (C2 to C10) and the fatty acid at position 1 and 3 has 16 or more carbon atoms (C16). It is an edible fat / oil composition having an inhibitory function.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. The fats and oils of the present invention contain a large amount of C2-C10 fatty acids at the 2nd position, which is different from the structure of normal fats and oils. When ingested and hydrolyzed in the duodenum, the amount of monoglyceride bound to the 2nd position is reduced. As a result, the resynthesis of triglyceride in the small intestinal epithelial cells is suppressed, and the blood triglyceride (neutral fat) in lymphatic vessels is reduced, leading to an effect of reducing body fat accumulation and accumulation in visceral fat. Therefore,
In order to exhibit the effects of “suppressing increase in blood triglyceride (neutral fat)”, “reducing body fat accumulation” and “reducing visceral fat accumulation” and to have general versatility as an ordinary edible oil, triglyceride must be 2nd fatty acid is C2-C10
It is essential that the 1,3-position fatty acid is C16 or more.

In the present invention, general-purpose edible oils (for example, cooking oils) are conceivable as applications from the viewpoint of being general-purpose liquid fats and oils. Therefore, it is preferable to have a smoke point higher than the temperature (180 ° C.) at which normal cooking is performed. More preferably 190 ° C. or higher, still more preferably 20 ° C.
0 ° C. or higher. From the viewpoint of flavor, it is desirable that the diglyceride content in the oil and fat composition is less than 10% by weight, the monoglyceride content is less than 1.5% by weight, and the acid value (AV) is 1.0 or less.

[0010] Since the main purpose of using the present fat and oil composition is a general-purpose edible oil (eg, cooking oil), it is inconvenient if crystal formation and solidification occur in a stored state. From this, it is necessary that the unsaturated fatty acid content of the fatty acid at the 1,3-position is 82 mol% or more as a condition under which crystal formation and solidification do not occur when stored in a refrigerator. Also,
The edible oil / fat composition of the present invention can be used in combination with ordinary fats and oils for use in frying, but in order to sufficiently exert the effects of the present invention, the edible oil / fat composition of the present invention is at least 40% mol or more. It is essential.

[0011]

EXAMPLES The effects of the present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.

[Preparation of Oil and Fat] Glycerin and rapeseed oil-derived fatty acid were esterified by a known method using a commercially available 1,3-specific rivase to obtain 1,3-diacylglyceride. The prototype oil 1 was obtained by heating the 1,3-diacylglyceride and acetic anhydride obtained above, then subjecting the reaction mixture to molecular distillation and purifying by a conventional method. Trial oil 2 was obtained in the same manner as trial oil 1 except that caproic anhydride was used instead of acetic anhydride. Trial oil 3 was obtained in the same manner as trial oil 1 except that caprylic anhydride was used instead of acetic anhydride. Trial oil 4 was obtained by the same operation as trial oil 1 except that capric anhydride was used instead of acetic anhydride. The trial oil 5 was obtained by mixing the trial oil 2 with rapeseed oil at a ratio of 45:55.

The comparative fat 1 was obtained by the same operation as the trial fat 1 except that lauric anhydride was used instead of acetic anhydride. Comparative fat 2 was obtained by mixing prototype fat 2 with rapeseed oil in a ratio of 35:65. Comparative fat 3 was obtained by mixing tricapron: rapeseed oil in a ratio of 1: 2. Comparative fat 4 was obtained by mixing tricapron: rapeseed oil at a ratio of 1: 2 and chemically transesterifying them randomly. In addition, the constituent fatty acid composition (% by weight) and the composition of triglyceride of each fat and oil are shown in Table 1 below.
It was shown to.

[0014]

[0015] In the above triglyceride composition, for example, L2L indicates a triglyceride in which a C16 or higher fatty acid is bonded to the 1,3-position and a C2 fatty acid is bonded to the 2-position. Others show the triglyceride of the same meaning.

Example 1 A mixture containing 10% of various fats and oils, 2% of bovine serum albumin, 0.2% of egg yolk lecithin and 87.8% of distilled water was emulsified using a high-pressure emulsifier, and this emulsion was fasted for 18 hours. 0.73 ml per 100 g of rat body weight
Oral administration was performed so that each blood collection time group (0, 0.5,
(1.0, 3.0 hours) (five animals per group), and blood triglyceride level changes were observed. Table 2 shows the results.

[0017]

[0018] ^* Blood triglyceride was significantly (t <0.01) significantly lower than the same time value in the rapeseed oil administration group ^** Blood triglyceride was significantly (t <0.05) significantly reduced in the rapeseed oil-administered group at the same time

The groups of rats bred with the trial oils 1, 2 and 3 were significantly (t <
0.01), the increase in blood triglyceride (neutral fat) was suppressed, and the group of rats bred with trial oils 4 and 5 was significantly (t <
At 0.05), the increase in blood triglyceride (neutral fat) is suppressed, and it is understood that the prototype oils 1 to 5 are oils and fats that suppress the increase in blood triglyceride (neutral fat) after eating. On the other hand, in Comparative Oils 1 to 4, the increase in blood triglyceride (neutral fat) was not suppressed as compared with the rat group to which rapeseed oil was administered.

Example 2 Table 4 shows changes in body weight and body fat percentage when 10 rats of 6 weeks old were used for each diet and the rats were fed the diets shown in Table 3 and reared for 3 weeks. The body fat percentage was measured using a small animal body fat percentage measuring device using electrical conductivity.

[0021]

[0022]

[0023] ^* Blood triglyceride was significantly (t <0.01) significantly reduced (t <0.01) compared to the same time in the rapeseed oil group. ^** Blood triglyceride was significantly (t <0.05) significantly reduced (t <0.05) in the rapeseed oil group. Suppression

The groups of rats bred with the experimental oils 1, 2, and 3 were significantly (t <
0.01), and the rat group bred with the prototype oils 4 and 5 showed a significant (t <0.05) increase in the body fat percentage compared to the rat group receiving rapeseed oil. It can be seen that the prototype oils 1 to 5 are oils and fats that suppress an increase in blood triglyceride (neutral fat) after eating.
On the other hand, the comparative fats and oils 1-4 did not decrease the body fat percentage as compared with the rat group to which the rapeseed oil was administered.

Example 3 The versatility of the prepared oil was evaluated by cooking evaluation. The result of having performed fried food cooking using this fat and oil is shown. For the evaluation as cooking oil, a tempura was prepared using the following materials, and the method of smoking, foaming, and flavor at that time were evaluated by a specialized panelist. Table 5 shows the results. Ingredients used for cooking evaluation: 300g oil, 2 shrimp, 2 slices of squash Batter composition: 50g egg, 150g water, 100g flour Fry temperature 180 ° C

[0026]

[0027]

From the above results, it was found that the prototype fats and oils 1 to 5 did not cause smoke and foaming, had good cooking workability, had a good flavor, and could be used as a normal oil. On the other hand, it was found that the comparative fat 3 had an inferior flavor, smoked and foamed, and could not be used for fried foods.

Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat II (Reference) A61P 9/10 101 A61P 9/10 101

Claims (5)

[Claims] An edible oil / fat composition having a body fat accumulation-suppressing function, wherein the fatty acid at position 2 of triglyceride has 2 to 10 carbon atoms and the fatty acid at positions 1 and 3 has 16 or more carbon atoms. 2. The edible composition according to claim 1, wherein at least 82% by weight of the 1,3-position fatty acid is an unsaturated fatty acid. 3. The edible fat / oil composition according to claim 1, wherein the smoke point is 180 ° C. or higher. 4. A cooking fat and oil composition comprising at least 40 mol% of the edible fat and oil composition according to claim 1. 5. The oil or fat composition according to claim 4, wherein the cooking is fried.