JP2002078449A - Edible oil and fat, and processed food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an edible oil and fat for cooking/processing, enabling cholesterol concentration in blood to reduce, and to provide a processed food using the edible oil and fat. SOLUTION: This edible oil and fat is such as to be given a function to reduce cholesterol concentration in blood by including Monakolin K into edible oil and fat.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an edible oil or fat having a blood cholesterol lowering effect and a processed food thereof.

[0002]

2. Description of the Related Art In recent years, with the westernization of eating habits, the dietary fat intake ratio has been increasing. Dietary fat is, of course, a major energy source for humans and an important and indispensable nutrient. However, the intake of large amounts of saturated fatty acids and cholesterol, which are high in animal fats,
It is known that it increases blood cholesterol levels and causes serious diseases such as arteriosclerosis and coronary artery disease.
Heart disease caused by arteriosclerosis occupied the second highest mortality rate in 1985, and is still increasing steadily, and has become a major social problem.

[0003] In order to solve this problem, the ratio of fat intake to total energy is reduced, the intake of cholesterol is reduced, and the intake of saturated fatty acids, which are high in animal fat, is reduced. It is said that it is effective to improve the daily intake pattern of dietary fat, for example, by increasing the intake of polyunsaturated fatty acids, which are contained in large amounts. It has also been reported that ingestion of dietary fiber, plant sterols, γ-oryzanol, etc., lowers blood cholesterol. Furthermore, soy protein, chitosan, and low molecular weight sodium alginate have been used as foods for specified health use as components having a function of suppressing an increase in blood cholesterol.

[0004] However, excessive restriction of dietary fat intake or unnecessarily changing the balance of fatty acids to be consumed may not only be nutritionally unfavorable but also cause other diseases. It is. Also, in today's diversified lifestyles and lifestyles, it is often necessary to rely on prepared foods such as fast foods and processed foods such as range foods, and it is extremely difficult to change the diet. . On the other hand, dietary fiber, plant sterols, soybean protein, chitosan, etc. are considered to have weak cholesterol lowering effects, and sufficient effects cannot be expected even when ingested in large amounts.

[0005] In general, in foods using edible fats and oils for cooking and processing such as fried foods and stir-fried foods, meat and eggs are often used as raw materials, and excessive intake of animal fats containing a large amount of saturated fatty acids and cholesterol is required. Easy to connect. If edible fats for cooking and processing, which are often taken together with these animal fats, can have the function of lowering the blood cholesterol level, it would be easy to change blood It is thought that it can be extremely useful for prevention of lifestyle-related diseases such as arteriosclerosis because the medium cholesterol concentration can be adjusted.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide edible fats and oils for cooking and processing having a function of lowering blood cholesterol level and processed foods thereof.

[0007]

Means for Solving the Problems The inventors of the present invention have studied the components soluble in fats and oils and have a cholesterol-lowering action in order to impart edible fats and oils with a blood cholesterol lowering action. The inventors have found that monacolin K, which has a strong cholesterol-lowering effect, is surprisingly soluble in fats and oils, leading to the present invention. That is, the present invention relates to an edible oil or fat having a function of lowering blood cholesterol concentration by adding monacholine K to the edible oil or fat, and a processed food having a blood cholesterol lowering action using the edible oil or fat as a raw material. It is.

[0008] Monacolin K is a physiological substance produced by microorganisms, and is also known as mevinolin or lovastatin. This substance is known to have a blood cholesterol-lowering effect because it specifically inhibits the rate-limiting enzyme HMG-CoA reductase of the cholesterol synthesis system. It is known that the cholesterol-lowering effect of monacolin K is remarkably stronger than that of dietary fiber, plant sterol, soy protein, chitosan, etc., and that even a small intake (several mg / day) lowers blood cholesterol.

Since monacholine K is insoluble in hexane, it was expected to be insoluble in fats and oils. However, when solubilization was actually attempted using red yeast rice or an extract thereof containing monacholine K, surprisingly, Monacholine K is 1m in fats and oils
g / 100 g or more, and it has been found that it is possible to contain 100 mg / 100 g or more by using an emulsifier. Therefore, if edible oils and fats containing monacholine K are used for daily cooking and production of processed foods, monacholine K can be taken without difficulty and regularly, and blood cholesterol can be easily reduced. Become.

[0010] Monacolin K used in the present invention is not limited to microorganisms producing it, but it is preferred that Aspergillus sp.
ucussp.), specifically, Monascus pilosas (Mona
sucus pilosus) IFO4520, IFO4480, Monascus pubigerus IFO45
21, Monascus purpureus
The one produced by ATCC 16385 is preferred. There is no particular limitation on edible oils and fats, and vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, rice oil, safflower oil, sunflower oil, olive oil, and grape seed oil (produced by genetic recombination) Animal fats and oils such as beef tallow, lard, fish oil, and seal oil, and triglycerides subjected to chemical or physical processing such as fractionation, hydrogenation, and transesterification; Fats and oils and fat-related substances such as diglycerides and monoglycerides are exemplified. The processed fats and oils and related substances include transesterified fats and oils in which long, medium and short chain fatty acids are introduced at desired positions. Among them, it is preferable to use vegetable oils or fish oils containing a large amount of polyunsaturated fatty acids, which are said to have a mild blood cholesterol lowering effect. These may be used alone or in combination of two or more.

[0011] To dissolve monacolin K in fats and oils, rice red koji produced using red koji mold producing monocholine K,
Wheat red koji, soybean red koji, hypocotyl red koji, liquid culture red koji, their dried powder or an extract thereof, for example, an alcohol extract may be added to the oil or fat and stirred.
Heating to ６０60 ° C. is preferred for enhancing solubility. Thereafter, if the insoluble matter is removed by filtration or centrifugation, the desired edible oil and fat containing monacolin K can be obtained.

In order to increase the content of monacolin K in particular, it is preferable to add an emulsifier such as a sugar ester or a glycerin fatty acid ester, and furthermore, a natural emulsifier such as lecithin. The amount of the emulsifier added is not particularly limited, but is generally 1 in the case of general tempura oil or salad oil.
0% or less, preferably 5% or less in terms of flavor. By increasing the content of monacolin K, it is possible to consume an effective amount of monacolin K by ingesting a small amount of oil, so that it can be used in processed foods such as dressings, mayonnaise, margarine in addition to tempura oil and salad oil. Not only that, it can be applied to processed foods that are used as a liquid content of soft gelatin capsules.

[0013]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Examples are shown below, but the present invention is not limited to these examples.

Example 1 After immersing polished rice in water for 12 hours, draining it for 30 minutes, adding rice germ powder to the immersed rice at a ratio of 7% by weight, sterilizing by steaming at 121 ° C. for 1 hour, and steaming rice I got Monascus pilosas IFO4520
Was aseptically inoculated, and cultured at 30 ° C. for 4 days, then at 23 ° C. for 17 days for a total of 21 days while maintaining the water content at 35 to 45%. The red yeast rice thus obtained was heated at 110 ° C. for 20 minutes to inactivate the bacteria and enzymes.
And dried with a pulverizer. The monacholine K content of the rice red koji powder was measured by high performance liquid chromatography and found to be 407 mg / 100 g.

Soybean oil 1 per 1.5 kg of this red yeast rice powder
After adding 0 kg and stirring at 60 ° C. for 30 minutes, an insoluble matter was filtered to prepare an edible oil. The content of monacolin K in the oil thus obtained was 27.2 mg / 1.
00 g. In order to examine whether or not monacholine K is decomposed by heating during cooking, fried foods and stir-fried foods were cooked using this monacholine K-containing soybean oil, and the content of monacolin K in the remaining oil after cooking was measured. . As a result, it was 25.3 mg / 100 g for fried food, 24.7 mg / 100 g for fried food, and about 9 even after cooking.
It was confirmed that 0% of monacolin K remained.

Further, when a fried food and a stir-fry cooked with the soybean oil containing monacolin K were compared with those cooked with ordinary soybean oil, a flavor test was performed. I was not able to admit. These results
Food cooked with edible oil containing monacolin K can be eaten as well as food cooked with regular edible oil,
It also shows that monacolin K, which has a blood cholesterol lowering effect, can be taken at the same time.

The above prepared edible oil containing monacolin K was freely taken for 4 weeks by two healthy male and three female volunteers having an average age of 41 years so that the total amount of intake was 500 g. The average daily intake is 17.9 g as oil and 4.9 mg as monacolin K. Before and after the test, the body weight, blood pressure, blood total cholesterol, HDL-cholesterol, LDL-cholesterol, and triglyceride were measured. Table 1 shows the results.

[0017]

[Table 1]

As a result of the four-week test, no significant change was found in the body weight, blood pressure and blood triglyceride in the average of five subjects, but the blood LDL-cholesterol level was about 2%.
A decrease of 3 mg / dl was observed. In addition, although slightly, an increase in blood HDL-cholesterol, which is said to be good cholesterol, was also observed. As a result, total cholesterol in blood was reduced by about 21 mg / dl. During the test period, subjects used Monacholine K for oils used in daily cooking.
There was no restriction on life patterns other than replacing it with soybean oil. From the above results, it was confirmed that the use of the edible oil containing monacholine K of the present invention can lower blood cholesterol without difficulty without changing daily eating habits.

[0019]

Example 2 To the dried rice red koji powder obtained in Example 1, 8 times the amount of 50% aqueous ethanol was added, and the mixture was extracted with stirring at 50 ° C. for 30 minutes. After filtration, the filtrate was concentrated to dryness. A water-containing ethanol extract was obtained. When the monacolin K content of this extract was measured by high performance liquid chromatography,
It was 3830 mg / 100 g. 250 g of water-containing ethanol extract of rice red yeast rice dry powder, glycerin fatty acid ester preparation (manufactured by Riken Vitamin Co., Poem DO-100)
10 g and 5 kg of soybean oil were mixed, stirred at 50 ° C. for 30 minutes, and insolubles were filtered to prepare an edible oil. The content of monacolin K in the oil thus obtained was 14
It was 0.2 mg / 100 g. Gelatin soft capsule containing this oil as a liquid (300 mg of liquid per capsule)
Was prepared and subjected to a test.

[0020] Six healthy male and six female volunteers with an average age of 38 years were divided into two groups of three volunteers, one group containing a capsule of vegetable oil containing monacolin K, and the other group having a placebo (soybean oil). ) Capsules were taken in 12 capsules daily for 4 weeks. The daily intake of monacolin K in the monacholine K-containing soybean oil administration group is 5.0 mg. Blood cholesterol, HDL-cholesterol, LDL-cholesterol, and neutral fat before and after the test were measured. Table 2 shows the results.

[0021]

[Table 2]

The average of the placebo group (3 males, 3 females) was the total cholesterol in the blood before and after the test,
No significant change was found in any of HDL-cholesterol, LDL-cholesterol and neutral fat. On the other hand, the monacholine K-containing vegetable oil administration group (three men, three women)
Person) had about 28 mg /
A decrease in dl was observed. In addition, an increase in blood HDL-cholesterol of about 4 mg / dl was observed. As a result, total cholesterol in blood was reduced by about 24 mg / dl. During the study period, subjects had no restrictions on their life patterns other than taking the capsules. From the above results, it was confirmed that blood cholesterol can be reasonably reduced without changing daily eating habits by using the edible oil containing monacolin K of the present invention as a supplement.

[0023]

The edible oil-and-fat containing monacolin K of the present invention comprises:
It can be used in the same way as ordinary edible fats and oils for daily cooking and production of processed foods. Can be reduced. That is, the edible oil-and-fat containing monacolin K of the present invention can be a very effective food material for preventing lifestyle-related diseases.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Masahiko Nakazoe 2 Shinkomachi, Shimizu-shi, Shizuoka Ho-Nen Corporation R & D Department (72) Inventor Hiroshi Harada 2 Shinkomachi, Shimizu-shi, Shizuoka Ho Within the Research and Development Department of NEN Corporation (72) Kenji Kubo, Inventor Kenji Ikura Shinmachi Ishiba, Kyoto Ayabe City, Japan 1 F-term in R & D department (reference) 4B018 LE04 LE05 MD08 ME04 MF02 4B026 DC05 DG01 DG11 DK01 DL02 DP01 DX01 DX02

Claims (7)

[Claims] 1. An edible oil or fat comprising monacolin K. 2. The edible fat or oil according to claim 1, wherein the monacolin K is produced by a microorganism. 3. The edible oil or fat according to claim 2, wherein the microorganism is a koji mold (Aspergillus sp.) Or a red koji mold (Monascus sp.). 4. The concentration of monacolin K is 1 mg / 100 g.
The edible fat or oil according to any one of claims 1 to 3, which is the above. 5. The edible oil or fat according to claim 1, wherein an emulsifier is added in order to increase the concentration of monacolin K. 6. The method according to claim 6, wherein the concentration of monacolin K is 100 mg / 10
The edible fat or oil according to claim 5, which is 0 g or more. 7. A processed food having a blood cholesterol lowering effect, comprising the edible fat or oil according to any one of claims 1 to 6.