JP2002238500A - Tocopherol preparation suppressed in deterioration of flavor and food and drink obtained by formulating the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a tocopherol preparation suppressed in deterioration of a flavor and having excellent stability with the lapse of time and to provide foods and drinks obtained by including the tocopherol preparation and having a good flavor. SOLUTION: This tccopherol preparation suppressed in deterioration of the flavor is characterized by comprising >=50 mass% of tocopherol and >=0.2 mass% of a medium-chain fatty acid triglyceride. The foods and drinks are obtained by formulating the tocopherol preparation suppressed in deterioration of the flavor.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a tocopherol preparation, and more particularly, to a tocopherol preparation containing a specific amount of a medium-chain fatty acid triglyceride, which is excellent in stability over time and in which flavor deterioration is suppressed, and further relates to the tocopherol preparation. The present invention relates to foods and drinks comprising

[0002]

2. Description of the Related Art Tocopherol has many excellent physiological actions such as antioxidant action, vasodilatory action, blood circulation promoting action, etc., and is therefore widely used in many fields, and also widely used in the food field. ing. For example, a nutritional food composition containing medium-chain fatty acid triglyceride and vitamin E (JP-A-57-47446),
A sports drink composition containing vitamin E (Japanese Patent Application Laid-Open No. 59-210870), a vitamin E-containing food antioxidant having a pH of 3.0 or less and having good emulsification stability and water dispersibility (Japanese Patent Publication No. Hei 4 No. -3190).

[0003]

However, tocopherol tends to smell and deteriorate in taste during storage. In foods and drinks using such a deteriorated tocopherol as a raw material, even if the content is very small, deterioration of flavor is not avoided.

Accordingly, an object of the present invention is to provide a tocopherol preparation which is excellent in stability over time and in which deterioration of flavor such as odor and taste is suppressed. Another object of the present invention is to provide a food or drink containing such a tocopherol preparation.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, a preparation containing a specific amount of medium-chain fatty acid triglyceride together with tocopherol has been compared with a conventional tocopherol preparation. The present inventors have found that they have excellent stability over time and suppress deterioration of flavor such as odor and taste, and have completed the present invention.

[0006] That is, the present invention relates to tocopherol
It is intended to provide a tocopherol preparation having suppressed flavor deterioration, characterized by containing 0% by mass or more and 0.2% by mass or more of a medium-chain fatty acid triglyceride. Tocopherol in such a formulation, because oxidative degradation is suppressed,
Excellent stability over time and extremely little deterioration of taste and flavor. For this reason, if this is used as a raw material, foods and drinks with very little deterioration in flavor even after long-term storage can be obtained regardless of neutral foods, acidic foods, emulsified foods and the like. The present invention also provides a food or drink comprising the tocopherol preparation in which such flavor deterioration is suppressed.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The method for producing tocopherol used in the present invention is not particularly limited, but for example, it can be produced by the following method. That is, soybean oil, rapeseed oil,
The raw material is deodorized scum, deodorized sludge, hot well soap, etc., which are by-produced in the deodorizing process of vegetable oils such as cottonseed oil, safflower oil, sunflower oil, coconut oil, palm oil, palm kernel oil, etc. It can be produced by molecular distillation or a combination thereof. Examples of the type of tocopherol include α-form, β-form, γ-form, δ-form and mixtures thereof, dl-α-tocopherol, and concentrated tocopherol. Of these, α-
Incorporation of tocopherol is preferable because the antioxidant function in the living body is enhanced. Such an effect is remarkable when the α-tocopherol content in tocopherol is 10% by mass or more, particularly 20% by mass or more. Fat-soluble vitamins other than tocopherol, such as vitamins A, D, and K, do not adversely affect the flavor and the like, and may be added.

[0008] The medium-chain triglycerides used in the present invention are generally called MCT (Medium Chain Triglycerides), and have a carbon number of 6 to 1 such as coconut oil-decomposed fatty acids.
Mono- or mixed-acid triglycerides composed of 2, preferably 8 to 10 saturated fatty acids. Among them, for example, caprylic acid (C8) / capric acid (C10) = 60
Particularly preferred is a triglyceride of from 75/40 to 25 (weight ratio). Such a medium-chain fatty acid triglyceride can be produced by subjecting the above-mentioned medium-chain fatty acid and glycerin to an esterification reaction by a conventional method, but a commercially available product is convenient.

Generally, the medium-chain fatty acid triglyceride is
It is preferably prepared as an oil or fat containing 20% by weight or more. Examples of fats and oils other than medium-chain fatty acid triglycerides include soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sunflower oil, sesame oil, olive oil, palm oil, palm kernel oil, cocoa oil, coconut oil, lard, tallow, Liquid oils and solid fats such as fish oil, perilla oil, linseed oil, paulownia oil, castor oil, etc., and processed oils such as blended oils, hydrogenated oils, fractionated oils, and transesterified oils can be used. Of these, liquid oil is desirable. The content of the medium-chain fatty acid triglyceride in such fats and oils is desirably 35% by weight or more, and as the content of the medium-chain fatty acid triglyceride increases, the stability over time and the flavor become better.

It is preferable that one or more sterols or lecithins are further added to the tocopherol preparation of the present invention. By eating such a tocopherol preparation or a food or drink containing the same, regulation and reduction of blood lipids such as blood cholesterol are enhanced. Phytosterol is preferred as the sterol used in the present invention. Phytosterols refer to plant sterols among sterols widely distributed in the living world. The plant sterol is a mixture of β-sitosterol, stigmasterol, campesterol, brassicasterol, etc.
Some exist in the form of esters. The plant sterol can be obtained, for example, by extracting and purifying a distillate obtained in a step of deodorizing vegetable oil as a raw material. That is, it can be obtained by subjecting a distillate to saponification decomposition using an alkali, centrifuging, and then subjecting the precipitate obtained to methyl esterification with sulfuric acid methanol or the like, followed by recrystallization. The distillate was dissolved in a solvent such as methanol or ethanol in a concentrated manner, and after cooling, the precipitated crystals were collected by filtration and recrystallized, which was obtained as a mixture of phytosterol and its ester. May use such an esterified product of phytosterol as a sterol.

The lecithin which can be used in the present invention includes known paste-like lecithin, and powdery, granular or massive high-purity lecithin obtained from the paste-like lecithin as a raw material. Such a paste-like lecithin is generally obtained by filtering and drying a soapstock obtained in a degumming step in producing an oil or fat from oil seeds such as soybeans, rapeseed, sunflower, safflower, and linseed, and is generally used. It contains about 30 to 40% by weight of lipid. On the other hand, high-purity lecithin is usually prepared using the pasty lecithin as a raw material,
Acetone, propanol, cyclohexane, benzene,
Lecithin is purified by a process such as separation, concentration, and drying using a solvent such as chloroform. Lecithin that has been enzymatically degraded using phospholipase can also be used.

The preparation of the present invention is prepared using the above-mentioned various raw materials, and contains 50% by mass or more, preferably 70% by mass or more, more preferably 80% by mass or more of tocopherol. If the amount is less than 50% by mass, the antioxidant effect of the present invention cannot be exerted, and if the effect is to be obtained, a large amount of tocopherol preparation must be used, and adverse effects such as a decrease in the content of essential components of food and drink cannot be avoided. give.
In particular, the content of α-tocopherol in tocopherol is 10
When the content is less than 10% by weight, it is difficult to expect an antioxidant function in vivo. Further, the content of the medium-chain fatty acid triglyceride in the tocopherol preparation needs to be 0.2% by mass or more, and preferably 0.5% by mass or more.
More preferably, it is 0% by mass or more. 0.2 mass%
If it is less than 1, the deterioration of the flavor of tocopherol cannot be sufficiently prevented, and the food and drink using such a tocopherol preparation have poor flavor such as smell and taste. Further, the ratio (mass ratio) between tocopherol and medium-chain fatty acid triglyceride in the tocopherol preparation is 99.8: 0.2 to 75: 2.
5, preferably 99: 1 to 75:25. When the ratio is 99.8: 0.2 to 75:25, the deterioration of the flavor of tocopherol during storage can be effectively prevented, and the food or drink using such a tocopherol preparation has almost no deterioration of the flavor.

The sterol content in the tocopherol preparation is preferably 0.1 to 15% by mass, more preferably 1 to 15% by mass, and particularly preferably 5 to 15% by mass. Also,
The lecithin content in the tocopherol preparation is 0.1 to 3
0 mass% is preferable, 1 to 25 mass% is more preferable,
Particularly preferred is 5 to 25% by mass.

The tocopherol preparation of the present invention in which flavor deterioration is suppressed can be produced, for example, by the following method.
It is not limited to this. That is, the preparation of the present invention can be obtained by a method of simultaneously stirring and mixing oils and fats containing 20% by weight or more of medium-chain fatty acid triglyceride and tocopherol to form a uniform liquid. In addition, all the above operations can be performed by heating at room temperature to about 60 ° C., and the stirring can be performed using a normal stirrer such as a propeller or a homomixer.
It may be performed at 4,000 rpm for about 0.5 to 1.5 hours. When sterols and lecithins are added, for example, fats and oils containing 20% by weight or more of medium-chain fatty acid triglyceride and lecithin are mixed and stirred to form a uniform liquid, and then sterols are added and stirred to form a uniform liquid. After that, tocopherol can be obtained by mixing and stirring. All of the above operations can be performed by heating at room temperature to about 60 ° C., and the stirring treatment can be performed using a normal stirrer such as a propeller or a homomixer.
It may be performed at 2,000 to 4,000 rpm for about 0.5 to 3 hours.

[0015] The tocopherol preparation thus obtained is
It is a uniform liquid, rich in fluidity, and highly stable without crystal precipitation or cloudiness. The tocopherol preparation can be added to an aqueous system by emulsifying it, and can be used in a wide range of fields. When emulsifying, water, a polyhydric alcohol, or the like can be used as the aqueous phase, and an emulsifier can be used. The polyhydric alcohol used in the present invention is not particularly limited as long as it can be used in foods such as glycerin, propylene glycol and sugar alcohol. The content of the polyhydric alcohol in the emulsion composition is not particularly limited, but is preferably 1 to 90% by mass, particularly preferably 30 to 70% by mass from the viewpoint of storage stability and dispersibility in water.

The emulsifier used in the present invention is one or more of glycerin fatty acid ester, sorbitan fatty acid ester and sucrose fatty acid ester. The glycerin fatty acid ester may be a mono-, di-, or polyglycerin fatty acid ester. These HLBs are 1 to 20, especially 3 to
12 is preferred, and the HLB of the emulsifier to be used can be determined depending on the desired emulsification form. The emulsion composition can be produced by, for example, the method described below, but is not limited thereto. An emulsifier is added to water and polyhydric alcohol, dissolved by heating, and homogenized by stirring with a propeller to adjust an aqueous phase. The tocopherol preparation is added to the uniformly dissolved aqueous phase, and homogenized with a homomixer. All of the above operations can be performed by heating at about 40 ° C. to about 75 ° C.
For the stirring treatment, an ordinary stirrer such as a propeller, a homomixer, and a blender can be used, and for the emulsification, a homomixer, a high-pressure homogenizer, a microfluidizer, and the like can be used.
When an oil-soluble emulsifier is used, the emulsifier may be added to the tocopherol preparation, mixed with the aqueous phase, and homogenized. The emulsified tocopherol preparation thus obtained is easily dispersed in water, a seasoning solution and the like, and no sterol crystals are precipitated in the tocopherol preparation. The oil and water are stable without separation and have a good flavor. Even when blended in foods and drinks, they have good stability over time and good flavor.

The form of the tocopherol preparation of the present invention in which flavor deterioration is suppressed is preferably a paste at room temperature. Further, it is preferably an emulsified form containing one or more selected from the group consisting of glycerin fatty acid ester, sorbitan fatty acid ester and sucrose fatty acid ester, water, and a polyhydric alcohol.

The application range of a preparation containing no sterol or lecithin or a preparation containing sterol or lecithin is not particularly limited, but the latter is more effective particularly for a product expected to have a blood lipid lowering effect.

The food and drink of the present invention are those containing such a tocopherol preparation. There is no particular limitation on foods and drinks as long as such a tocopherol preparation can be uniformly dispersed, but drinks, dessert confectionery, and processed fats and oils products are preferred. The beverage may be either an acidic beverage or a neutral beverage, and the acidic beverage may have a pH of 3 or less, any of 3 or more, and particularly preferably 3 or more. Examples of the drink include a processed milk drink, soft drink, sports drink and the like. Examples of the dessert confectionery include jelly, mousse, bavarois, cake and the like. Examples of the processed oil and fat products include margarine, fat spread, cream and the like. Such foods and drinks can be produced using raw materials and tocopherol preparations usually used for foods and drinks according to a conventional method for producing such foods and drinks. When these products are displayed in a showcase, etc.,
In order to suppress flavor deterioration due to light, tocopherol may be added in some cases. At this time, if the tocopherol preparation of the present invention is used as tocopherol, not only the deterioration of the flavor of the product due to light but also the deterioration of the flavor due to the deterioration of the tocopherol can be sufficiently suppressed.

[0020]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto.

Production Example 1 Caprylic acid / capric acid = 75/25 (weight ratio) Medium-chain fatty acid triglyceride (trade name: ODO, manufactured by Nisshin Oil Co., Ltd.) 3% by mass, soybean tocopherol (tocopherol content 95%, 95% or more of α-tocopherol and 97% by mass of Nisshin Oil Co., Ltd.
The mixture was stirred and cooled under the conditions of 000 rpm and 40 ° C. until the components were sufficiently homogenized to obtain a tocopherol preparation of the present invention. The preparation was a brown, viscous, homogeneous liquid.

Production Example 2 Medium-chain fatty acid triglyceride (trade name: ODO, manufactured by Nisshin Oil Co., Ltd.) 1.2% by mass of caprylic acid / capric acid = 75/25 (weight ratio), soybean oil (trade name: 1.8% by mass of soybean white squeezed oil, manufactured by Nisshin Oil Co., Ltd., soybean tocopherol (tocopherol content 95%, α-tocopherol 9)
5% or more, 97% by mass of Nisshin Oil Co., Ltd.) were mixed, and the mixture was stirred and cooled using a propeller at 3000 rpm and 40 ° C. until the components were sufficiently homogenized to obtain a tocopherol preparation of the present invention. Was. The preparation was a brown, viscous, homogeneous liquid.

Production Example 3 Medium-chain fatty acid triglyceride (trade name: ODO, manufactured by Nisshin Oil Co., Ltd.) 4% by mass of caprylic acid / capric acid = 75/25 (weight ratio), soybean oil (trade name: soybean white) 6% by mass of squeezed oil, manufactured by Nisshin Oil Co., Ltd., soybean tocopherol (tocopherol content 95%, α-tocopherol 95% or more,
50% by mass of Nisshin Oil Co., Ltd., rapeseed tocopherol (trade name: Tocopherol 100R, Nisshin Oil Co., Ltd.)
40% by mass), and using a propeller, 3000 r
pm, stirring at room temperature until the components are sufficiently homogenized,
After cooling, a tocopherol preparation of the present invention was obtained. The preparation was a brown, viscous, homogeneous liquid.

Production Example 4 Caprylic acid / capric acid = 75/25 (weight ratio) 20% by mass of medium-chain fatty acid triglyceride (trade name: ODO, manufactured by Nisshin Oil Co., Ltd.), soybean oil (trade name: soybean white) Constriction oil,
10 mass% of Nisshin Oil Co., Ltd.) and 10 mass% of plant sterol (trade name: Phytosterol, manufactured by ADM) are mixed, and stirred with a propeller at 4000 rpm and 60 ° C. until the components are sufficiently homogenized. I do. Thereafter, soybean tocopherol (trade name: Tocopherol 98, Nisshin Oil Co., Ltd.)
60% by mass), and using a propeller, 4000 r
The mixture was stirred and cooled under the conditions of pm and 60 ° C. until the components were sufficiently homogenized to obtain a tocopherol preparation of the present invention. The preparation was a brown, viscous, homogeneous liquid.

Production Example 5 Caprylic acid / capric acid = 60/40 (weight ratio): 18% by mass of medium-chain fatty acid triglyceride (trade name: ODO, manufactured by Nisshin Oil Co., Ltd.), plant sterol (trade name: Phyt)
osterol, ADM) 10% by mass, lecithin (trade name:
Basis LP-20 and Nisshin Oil Co., Ltd. (20% by mass) are mixed, and the mixture is stirred with a propeller at 4000 rpm and 60 ° C. until the components are sufficiently homogenized. Thereafter, 52% by mass of soybean tocopherol (trade name: Tocopherol 98, manufactured by Nisshin Oil Co., Ltd.) was mixed, and a propeller was used.
The mixture was stirred and cooled under the conditions of 4000 rpm and 60 ° C. until the components were sufficiently homogenized to obtain a tocopherol preparation of the present invention. The preparation was a brown, viscous, homogeneous liquid.

Production Comparative Example 1 3% by mass of soybean oil (trade name: soybean white squeezed oil, manufactured by Nisshin Oil Co., Ltd.), soybean tocopherol (tocopherol content 95)
%, Α-tocopherol 95% or more, manufactured by Nisshin Oil Co., Ltd.)
97 mass%, and using a propeller, 3000 rpm
m, stirring at 40 ° C. until the components are sufficiently homogenized,
After cooling, a tocopherol preparation was obtained. The formulation was a brown, viscous, homogeneous liquid.

Production Comparative Example 2 Soybean oil (trade name: soybean white squeezed oil, manufactured by Nisshin Oil Co., Ltd.) 30
Mass%, plant sterol (trade name: Phytosterol, AD
M) (10% by mass), and using a propeller, 4000
Stir at 60 ° C. rpm until the components are sufficiently homogenized. Thereafter, 60% by mass of soybean tocopherol (trade name: Tocopherol 98, manufactured by Nisshin Oil Co., Ltd.) is mixed, and the mixture is stirred and cooled using a propeller under conditions of 4000 rpm and 60 ° C. until the components are sufficiently homogenized. A tocopherol preparation was obtained. Several hours after cooling, plant sterol crystals formed.

Production Comparative Example 3 Soybean oil (trade name: soybean white squeezed oil, manufactured by Nisshin Oil Co., Ltd.) 18
Mass%, plant sterol (trade name: Phytosterol, AD
M) 10% by mass, lecithin (trade name: Basis LP-
20 (manufactured by Nisshin Oil Co., Ltd.) and stirred using a homomixer at 4000 to 5000 rpm at 60 ° C. until the components were sufficiently homogenized. Thereafter, 52% by mass of soybean tocopherol (trade name: Tocopherol 98, manufactured by Nisshin Oil Co., Ltd.) was mixed, and a propeller was used.
The mixture was stirred and cooled under conditions of 4000 rpm and 60 ° C. until the components were sufficiently homogenized to obtain a tocopherol preparation. About one week after storage at room temperature, crystals of plant sterols formed.

The formulations of Production Examples 1 to 5 and Comparative Examples 1 to 3 are as shown in Table 1. In Production Comparative Examples 2 and 3, sterol crystal precipitation was observed after production or during storage, and the subsequent evaluation was not performed. In the sterol crystal precipitation state in Table 1, ◎ is extremely good,
○ indicates good but becomes slightly turbid over time, △ indicates precipitation after a while, and × indicates precipitation immediately after production.

[0030]

[Table 1]

Evaluation 1 Each of the tocopherol preparations of Production Examples 1 to 5 and Comparative Example 1 was stored at room temperature, and the flavor after one week and one month storage was evaluated in an aqueous solution state. Although tocopherol preparations do not completely dissolve in water, taste components are transferred to water, so it is judged that sensory evaluation is possible. A 1% aqueous solution is prepared, and sensory evaluation is performed using 10 panelists. Evaluation was made based on the standard (the same applies to the following sensory evaluation). Table 2 shows the results. (Evaluation criteria) A: Good. ：: Somewhat good. Δ: Somewhat bad. ×: Bad.

[0032]

[Table 2]

The flavor of the tocopherol preparation of Comparative Production Example 1 became slightly worse in the first week of storage, and worsened in January.
In contrast, the tocopherol preparations of Production Examples 1 to 5
The monthly storage product was equivalent to or better than the one-week storage product of the tocopherol preparation of Production Comparative Example 1, and the effect of the present invention was confirmed. In particular, the tocopherol preparation of Production Example 1 had an extremely good flavor even after storage for one month.

Evaluation 2 Emulsions were prepared using the tocopherol preparations of Production Examples 1 to 5 and Comparative Example 1. Each emulsion containing the tocopherol preparation was stored at room temperature, and after storage for one week and one month, the flavor was changed to a 1% aqueous solution state, and sensory evaluation was carried out by five panelists with five panelists. Table 3 shows the composition of the emulsion. Also,
Table 4 shows the results of the sensory evaluation.

[0035]

[Table 3]

(Method of Preparing Emulsion) After the aqueous phase was uniformly mixed, both the aqueous phase and the oil phase were heated to 60 to 65 ° C. The oil phase was dropped into the aqueous phase in a heated state to perform preliminary emulsification. After the preliminary emulsification, the mixture was emulsified with a high-pressure homogenizer to obtain an emulsion.

[0037]

[Table 4]

The emulsion using the tocopherol preparation of Production Comparative Example 1 became slightly odorous and tasteless after one week of storage.
The taste, smell, and appearance deteriorated in the month. On the other hand, the emulsions using the tocopherol preparations of Production Examples 1 to 5 are the same as or better than the one-week storage products of the emulsion using the tocopherol preparation of Production Comparative Example 1 for one week. The effect of the invention was confirmed. In particular, the emulsion using the tocopherol preparation of Production Example 1 had extremely good flavor and appearance even after storage for one month.

Evaluation 3 <Beverage> The emulsion obtained in Evaluation 2 is hereinafter referred to as Emulsions 1 to 5 and Comparative Example 1 for emulsification. Using the emulsion prepared in Evaluation 2, a beverage model was prepared according to a conventional method with the composition shown in Table 5. After the prepared beverage was refrigerated for one week, the sensory evaluation was performed by five panelists with a five-point evaluation. Table 6 shows the results.

[0040]

[Table 5]

[0041]

[Table 6]

The beverages using Emulsions 1 to 5 all had better odor, taste and appearance than the beverage using Emulsion Comparative Example 1.

Evaluation 4 <Acid Milk Beverage> Using the emulsion prepared in Evaluation 2, an acidic milk beverage was prepared according to a conventional method with the composition shown in Table 7. Table 8 shows the evaluation results of the acidic milk beverage.

[0044]

[Table 7]

[0045]

[Table 8] Evaluation; sensory evaluation 1 week after refrigerated storage Panel 10 panelists 5-point evaluation method (average score of panel 10 panelists) The comprehensive evaluation shows the ranking of each emulsion.

Each of the acidic milk drinks using Emulsions 1 to 5 has a more odor, taste, and taste than the acid milk drink using Emulsion Comparative Example 1.
The appearance was excellent.

Evaluation 5 <Jelly> Using the emulsion prepared in Evaluation 2, a jelly was prepared according to a conventional method with the composition shown in Table 9. Table 10 shows the evaluation results of the prepared jelly.

[0048]

[Table 9]

[0049]

[Table 10]

The jellies using Emulsions 1 to 5 were all superior in odor, taste and appearance to the jelly using Emulsion Comparative Example 1.

Evaluation 6 <Margarine> Using the tocopherol preparations of Production Examples 1 to 5 and Comparative Example 1, margarine was prepared according to a conventional method with the composition shown in Table 11. The prepared margarine was stored refrigerated for one month, and the flavor before the start of storage and after the end of storage was evaluated. Table 12 shows the evaluation results.
Shown in

[0052]

[Table 11]

[0053]

[Table 12]

The margarine using the tocopherol preparations of Production Examples 1 to 5 was superior in flavor to the margarine using the tocopherol preparation of Production Comparative Example 1.

[0055]

Industrial Applicability The tocopherol preparation of the present invention has significantly suppressed flavor deterioration during storage as compared with the conventional tocopherol preparation. Therefore, the deterioration of the flavor of foods and drinks containing the tocopherol preparation can be similarly suppressed. Furthermore, the addition of sterol and lecithin is also effective in reducing blood lipids and the like.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A61K 47/10 A61K 47/24 4C076 47/14 47/26 4C086 47/24 47/28 47/26 A23D 7 / 06 500 47/28 A23L 1/06 // A23D 7/06 500 2/38 P A23L 1/06 A23D 9/00 516 2/38 A23L 2/00 F F term (reference) 4B014 GK06 GL03 4B017 LC03 LC10 LK16 LK18 4B018 LB01 LB08 MD26 MF09 4B026 DC03 DC05 DG05 DK01 DK05 DL02 4B041 LD02 LH10 LK19 4C076 AA11 BB01 CC23 DD38 DD46 DD63 DD68 DD70 FF52 4C086 AA02 BA09 MA02 MA03 MA05 NA09 ZC29

Claims (9)

[Claims] 1. A tocopherol preparation with suppressed flavor deterioration, comprising at least 50% by mass of tocopherol and at least 0.2% by mass of medium-chain fatty acid triglyceride. 2. The tocopherol preparation according to claim 1, wherein α-tocopherol in the tocopherol is at least 10% by mass. 3. The tocopherol preparation according to claim 1, wherein the ratio of tocopherol to medium-chain fatty acid triglyceride is 99.8: 0.2 to 75:25. 4. The tocopherol preparation according to any one of claims 1 to 3, further comprising one or more of sterol or lecithin. 5. The method according to claim 1, further comprising one or more selected from the group consisting of glycerin fatty acid ester, sorbitan fatty acid ester and sucrose fatty acid ester, water, and a polyhydric alcohol. A tocopherol preparation wherein the flavor deterioration according to claim 1 is suppressed. 6. A food or drink comprising the tocopherol preparation according to any one of claims 1 to 5 in which flavor deterioration is suppressed. 7. The food or drink according to claim 6, wherein the food or drink is a beverage. 8. The food or drink according to claim 6, wherein the food or drink is a dessert confectionery. 9. The food or drink according to claim 6, wherein the food or drink is a processed fat or oil product.