JP2003092988A - Method for producing edible oil containing tea ingredient - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an edible oil without concern for users sensitive to chemicals, having high oxidation resistance, antimicrobial effect and nutritional merit. SOLUTION: The method for producing the edible oil containing tea leaves ingredient comprises adding previously pulverized tea leaves to an edible oil followed by carrying out further pulverization treatment and then removing the resultant fine tea leaves powder.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing edible oil. More specifically, it relates to a method for producing an edible oil having excellent antioxidant properties, antibacterial properties and nutritional value.

[0002]

2. Description of the Related Art Edible oils such as camellia oil, safflower oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil,
Various oils such as rapeseed oil, rice oil, peanut oil, olive oil, palm oil, coconut oil, linseed oil and other vegetable oils, lard and other animal oils are known. These are edible in various forms such as frying oil of tempura, raw material of artificial butter, salad oil, etc., and added directly to foods. However, in general, edible oil is easily oxidized, and it is particularly remarkable in the case of deep-fried frying oil which is repeatedly heated. In addition, the deterioration of edible oil leads to the deterioration of foods containing it, and it is necessary to pay attention to the storage conditions.

In order to solve such a problem, it is possible to mix an edible oil with an antioxidative substance. However, due to restrictions imposed by the fact that it is a food, it is naturally limited in what can be used. For example, catechins, which are natural products, are known to impart antioxidant properties to edible oils, but in order to dissolve a sufficient amount of catechins in oil, a surfactant or emulsifier is used in combination. It has been necessary to do so (for example, JP-A-63-135483 and JP-A-6-279758). However, the use of artificially synthesized chemicals is by no means preferable for food products.

[0004] Tea leaves, along with nutritionally valuable substances such as β-carotene, tocopherol (vitamin E) and vitamin C, substances having a purine base (caffeine), essential oil components (eg geraniol), etc. It is already known that various tannins are contained in large amounts, and in particular, catechins belonging to a group called condensed tannins are contained in large amounts. According to recent studies on the action of catechins contained in tea leaves, catechins have an antioxidant action,
It has been reported to have a bactericidal / antibacterial action, a deodorant action, an atopic dermatitis inhibitory action, a blood pressure elevation inhibitory action and others.

[0005] In order to obtain an edible oil using such tea leaf components, a tea extract extracted with hot ethanol or hot water has a linoleic acid content of 25% or less and a linolenic acid content of 5%.
A method of adding to the following edible oils and fats is known (JP 2001-218558A), but since the tea extract is insoluble in oils and fats, it is added as an oil soluble by dispersing it in an emulsifier, alcohol, oils and fats, etc. Is said to be preferable.

[0006] Also, edible oils and fats at 80 to 150 ° C are used to make tea at 10 to 15
A method of extracting about a minute is also known (JP 2001-19269A).
Five). The edible oil obtained by this method is said to make it possible to provide a dish in which the active ingredient of tea is added while enjoying the colors of various teas. Since catechins, which are important for antioxidant and antibacterial properties, are scarcely contained, it cannot be said to be a method of fully utilizing tea leaf components.

Further, there is known a method for producing an oil-soluble tea paste by treating a mixture of 5 to 70% by weight of finely-divided tea products and 95 to 30% by weight of edible oil and fat with a grinder having a rotary grindstone. (Japanese Patent Application 2001-107). However, the product obtained by this method is a paste containing fine tea powder, and it can be used only by adding it to ice cream,
Not suitable for use as oil.

[0008]

DISCLOSURE OF THE INVENTION The present invention is an edible food which is excellent in anti-oxidant property and anti-nutritional value and can be safely eaten even by a user who is sensitive to chemicals. Intended to provide oil.

[0009]

Means for Solving the Problems The present inventor has comprehensively utilized various active ingredients contained in tea leaves without using chemicals such as emulsifiers to provide antioxidant, antibacterial,
In addition, they have found that an edible oil having excellent nutritional properties can be obtained, and completed the present invention.

That is, the present invention relates to a method for producing an edible oil containing a natural tea leaf component. Here, the edible oil is an oil used as a food or a feed in humans or animals, is a vegetable oil or an animal oil, and includes all orally ingested oils.

The present invention is a method for producing an edible oil containing a tea leaf component by adding crushed tea leaves to edible oil, further subjecting the powder to a fine powdering treatment, and then removing fine powder of the tea leaves.
By such treatment, the tea leaf components can be sufficiently transferred to the edible oil, and the finely-pulverizing treatment is performed until the tea leaves have a particle size of 1 to 40 microns, preferably 4 to 10 microns. The treatment step is carried out for 5 to 20 minutes, preferably 10 to 15 minutes. If desired, an adsorbent may be added after the step of removing the fine powder of tea leaves.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The edible oil used as a raw material in the production method of the present invention can be selected from vegetable oil, animal oil or a mixture thereof. Here, as typical examples of vegetable oil used as a raw material, camellia oil, safflower oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil,
Rapeseed oil, rice oil, peanut oil, olive oil, palm oil, coconut oil, linseed oil and the like can be mentioned, and lard can be mentioned as a typical example of animal oil.

Typical examples of tea leaves used in the present invention are plant names
Thea sinensis or its cultivated variety. The tea leaves include non-fermented tea such as green tea, fermented tea such as black tea, semi-fermented tea or incompletely fermented tea such as oolong tea, and any of them can be used as a raw material in the production method of the present invention. In addition, catechins are so-called once used for drinking,
Since a large amount remains in the tea leaves, the tea leaves can also be used as a raw material, and therefore the tea leaves according to the present invention include such tea leaves.

In the method for producing an edible oil according to the present invention, by premilling the tea leaves together with the edible oil, further finely pulverizing the leaves to promote the transfer of the tea leaf components to the oil and to contain the tea leaf components in a high concentration. This is a method of obtaining edible oil. In this case, it is preferable to carry out the pulverization treatment until the tea leaves have a particle size of 1 to 40 μm, preferably 4 to 10 μm. The pulverization treatment step is performed for 5 to 20 minutes, preferably 10 to 15 minutes.

The ratio of edible oil to tea leaves is usually 1
180 to 720 g of tea leaves per liter, preferably 300 to 4
It is 50 g. However, since the amount of each main component contained in the tea leaves changes depending on the cultivation conditions of the tea leaves and the time of collection, the amount can be appropriately increased or decreased.

[0016] The fine powder of tea leaves can be removed by usual means such as filtration and centrifugation, but the treatment with a continuous centrifuge is suitable for large-scale treatment.

The resulting edible oil is usually slightly greenish due to the chlorophyll contained in the tea leaves. There are cases where this color is preferred as a product, but there are cases where it is disliked because there is a problem with the stability of the quality such as discoloration due to chlorophyll.
To avoid problems, use colored bottles as containers,
Alternatively, there are means such as preservation in a dark place. Furthermore, if desired,
The resulting edible oil may be treated with an adsorbent for decolorization. Examples of the adsorbent include commonly used activated clay, zeolite, activated carbon and the like, and anion or cation exchange resin can also be used. The temperature of the edible oil when treated with the adsorbent is usually selected in the range of room temperature to 120 ° C, for example, about 60 to 70 ° C.

The edible oil containing the tea leaf component obtained by the method of the present invention can be used in various forms such as by adding it to frying oil of tempura, coconut oil, raw material of artificial butter, or food. It can be used by adding it to other edible oils. It can also be used as an additive to supplement animal feed.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these embodiments.

[0020]

[Example] Green tea dried to a water content of 5% or less 6.
0 kg was milled with a friction grinder to an average particle size of about 15 microns. This is added to 15 kg (16.7 liters) of coconut oil, and further finely ground for about 11 minutes with a wet type ultrafine particle grinder (Saitama Prefecture, Masuyuki Sangyo Co., Ltd., product name Super Mass Colloid MKZA8-10, grinder diameter 150 mm). Pulverized,
A mixture of fine tea leaf powder having a particle size of 4 to 10 microns and coconut oil was obtained. Initially, the temperature of coconut oil was 16 ° C, but it increased to 43 ° C in the process of pulverization. After finishing the pulverization operation,
A continuous centrifuge (Tokyo, manufactured by Tomoe Kogyo Co., Ltd., product name TOMO-E DECANTER PTM006, 6000 rpm, 32
The clarified liquid was separated from the solid content by subjecting it to 00G, a processing temperature of 80 ° C., and a supply amount of 50 liters / hour). A slightly greenish oily solution was obtained (RUN-1). Also, using the same model (6000r
pm, 3200 G, treatment temperature 50 ° C., feed amount 50 liters / hour) to obtain an oily solution which was slightly green (RUN-2).

The results of analyzing the obtained oily solution by high performance liquid chromatography are shown below. RUN-1 RUN-2 epicatechin 28mg / 100g 34mg / 100g epigallocatechin 110mg / 100g 140mg / 100g epicatechin gallate 27mg / 100g 32mg / 100g epigallocatechin gallate 120mg / 100g 140mg / 100g β-carotene 7.40mg / 100g 7.33 mg / 100g Total ascorbic acid 4mg / 100g 5mg / 100g Total tocopherol 15.6mg / 100g 15.6mg / 100g

It is known that catechins show antioxidant properties against oils and fats. For example, it has been reported that epigallocatechin gallate exhibits excellent antioxidant properties against vegetable edible oils and fats at 100 ppm. (Edited by Keiichiro Muramatsu, Tea Science 129 pages, Asakura Shobo 1997). RU obtained in the above example
N-1, RUN-2, epigallocatechin gallate 120 ~
Contains 140 mg / 100 g, which is 1200
Corresponds to ~ 1400 ppm. Therefore, the catechins-containing edible oil obtained in the above-mentioned Example was replaced with another edible oil by 12 to 14
Sufficient antioxidative property is retained even when diluted twice.

Further, in addition to epigallocatechin gallate, since it contains a large amount of epigallocatechin, epicatechin, epicatechin gallate, etc., it is expected to exhibit antioxidant properties even when diluted further. That is, the edible oil obtained in the above examples can be applied to food itself, and by mixing this with other edible oil, edible oil having antioxidant property can be obtained.

The edible oils obtained in the above examples are particularly effective when used as a filler oil to supplement the weight loss of frying oil. That is, the edible oil obtained in the above example can be used as a dipping oil by diluting it with another edible oil 12 to 14 times to supplement the reduced amount of the frying oil. For example, frying oil is replenished by about 10 to 50% of the original amount. When the frying oil after use is cooled to room temperature and then the main oil is added, oxidation during storage can be prevented. By doing so, the rotation rate of the frying oil can be increased and almost no waste oil is generated.

As is clear from the analysis data, the edible oils obtained in the above examples also contain a large amount of β-carotene, tocopherol, ascorbic acid, etc., and therefore, when applied to foods in the form of salad oil, etc. Also excellent effect can be obtained.

When the antibacterial properties of the resulting oily solution were examined, Escherichia coli O-157 and mesitillin-resistant Staphylococcus aureus (M
(RSA) was also found to exhibit antibacterial properties. Therefore, it can be expected to enhance the safety of food.

The edible oils obtained in the above examples are slightly green, and it is considered that the cause is mainly chlorophyll contained in tea leaves. Although it is possible to use green as it is and to use it as it is, it can be removed if desired because it is easily faded by light or the like. For example,
About 1-3 wt% of activated clay is added to the edible oil at about 60 ° C., and the mixture is stirred. If left to stand as it is, activated clay will precipitate in 20 to 30 minutes, so the oil layer is separated by decantation. Alternatively, it is also possible to separate by a centrifuge or by filtration. In this way, in the decolorized and transparent state, an edible oil containing a high concentration of tea leaf component that hardly changes color with light is obtained.

[0028]

INDUSTRIAL APPLICABILITY The present invention enables the edible oil to contain tea leaf components such as catechins at a high concentration without using an emulsifying agent or a surfactant, and can be used with confidence. Edible oil can be provided. In addition, as a result of containing the tea leaf component in a high concentration, it brings antioxidant properties to the edible oil and also imparts antibacterial properties and nutritional value.

Further, it imparts antioxidant and antibacterial properties to foods and feeds using this edible oil, and adds nutritional value. In particular, β-carotene contained in tea leaves,
Since it contains a large amount of oil-soluble components such as α-tocopherol (vitamin E), these oil-soluble components can be sufficiently utilized as compared with the case where tea leaves are drunk as an aqueous solution.

Since the edible oil obtained by the present invention contains tea leaf components in a high concentration, it can be applied to food itself and at the same time, it can be added to other edible oils to have oxidative and antibacterial properties. You can get oil. In addition, when used as a coconut oil of tempura oil or an additive of coconut oil, the antioxidant properties of catechins can be effectively utilized.

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Claims (6)

[Claims] 1. A process for producing an edible oil containing a tea leaf component, which comprises adding preliminarily ground tea leaves to an edible oil, further subjecting the powder to a fine-pulverization treatment, and then removing fine powder of the tea leaves. 2. The method for producing an edible oil according to claim 1, wherein the pulverization treatment is performed until the tea leaves have a particle size of 1 to 40 μm. 3. The method for producing an edible oil according to claim 2, wherein the particle size of tea leaves is 4 to 10 μm. 4. The method for producing an edible oil according to claim 1, wherein the pulverization treatment step is performed for 5 to 20 minutes. 5. The method for producing an edible oil according to claim 4, wherein the finely-pulverizing treatment step is performed for 10 to 15 minutes. 6. The method for producing an edible oil according to claim 1, wherein the step of removing the fine powder of tea leaves is followed by treatment with an adsorbent.