JP2003265104A - Oil-and-fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an edible oil-and-fat composition having a function to suppress body fat accumulation. <P>SOLUTION: The oil-and-fat composition comprises a triglyceride having 20-70 wt.% of L<SB>2</SB>M, <1 wt.% of LM<SB>2</SB>and MMM in total, and LLL as the rest, and has the function to suppress body fat accumulation (L means ≥14C fatty acid, M means ≤12C fatty acid, L<SB>2</SB>M means a triglyceride having double L and a single M, LM<SB>2</SB>means a triglyceride having a single L and double M, and each of LLL and MMM means a triglyceride having triple L or triple M). As a result, the composition is more versatile than an ordinarily used one brecause it suppresses increase in postcibal blood triglyceride (natural fat), has a slight fat-accumulation tendency in the body, and also is excellent in heating stability, preservation stability and flavor. <P>COPYRIGHT: (C)2003,JPO

Description

Description: BACKGROUND OF THE INVENTION [0001] The present invention relates to an edible oil and fat generally used, which suppresses an increase in postprandial blood triglyceride (neutral fat), The present invention relates to a versatile edible oil / fat composition having low heat build-up, heat stability, storage stability and good flavor. [0002] In recent years, the intake of lipids has increased in Japanese dietary habits. In fact, in the last 50 years, the proportion of lipids in the energy intake has increased three-fold. 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 lipid 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 heat medium for cooking or the like, which is an important function of fats and oils. Therefore, fats and oils that have the same flavor, texture and physical properties as currently used fats and oils, can be used as a heat medium, and can suppress an increase in blood triglyceride (neutral fat) after meals have been developed. If you can develop
It is thought that it will be possible to prevent obesity and further reduce the incidence of adult diseases. Examples of such fats and oils include non-absorbable fats and oils that have been actively developed in recent years. For example, sucrose fatty acid polyester (US Pat. No. 3,600,
No. 186), which are excreted without being absorbed in the body and therefore have zero calories derived from fats and oils. However, since they are non-absorbable fats and oils, they have problems such as anal leakage and inhibition of fat-soluble vitamin absorption. There is. Medium chain fatty acid triglyceride (MC
T) is already known to be non-accumulating in the body.
However, when used for cooking, a low smoke point (160
° C or lower) is a problem, and it is difficult to use it as a frying oil or a frying oil. [0004] Triglycerides containing long-chain saturated fatty acids (eg, 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 (eg, stearic acid) and short-chain fatty acids are contained. Triglyceride (Japanese Patent Publication No. 6-506106) contains long-chain saturated fatty acids that are hardly absorbed in vivo and medium- or short-chain fatty acids that do not accumulate 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 versatility is poor because the properties are solid fats. JP-A-10-1
No. 76181 discloses that fats and oils contain 1,3-diglyceride in an amount of 40 mol% or more and monoglycerides in an amount of 1: 1. There is disclosed a liquid general-purpose fat / oil composition containing less than 5% by weight of a fatty acid composition, wherein 93% by weight or more of the constituent fatty acids of diglyceride in the fat / oil are unsaturated fatty acids. 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. In addition, the smoke point is 1
There is a problem in use as frying oil and frying oil, such as low heating stability due to the fact that the temperature is 80 ° C. or lower and the content of unsaturated fatty acids is large. Japanese Patent Application Laid-Open No. 2000-309794 discloses that the proportion of medium-chain fatty acids in the total fatty acids constituting the fat and oil composition is 5 to 23% by mass, and that the medium has two medium-chain fatty acid residues in the total triglycerides. An oil or fat composition having a triglyceride ratio of 1 to 20% by mass is disclosed. However, since it contains triglycerides having two medium-chain fatty acid residues in the molecule as compared with ordinary fats and oils, fuming and frothing increase during cooking such as frying and frying, and as a frying oil and frying oil, There is a problem with use. [0005] An object of the present invention is to provide a versatility equivalent to conventional oils (can be used in place of ordinary cooking oils).
An edible oil / fat composition that 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. The inventors of the present invention have conducted various studies to solve the above-mentioned problems. As a result, the edible oils and fats having a specific composition of triglyceride fatty acids are more post-meal than ordinary edible oils. The present inventors have found that an increase in triglyceride (neutral fat) in blood hardly occurs, and that the accumulation of body fat and the accumulation of visceral fat are reduced, thereby completing the present invention. That is, the present invention relates to the present invention, wherein L ₂ M in triglyceride is 20 to 70.
Wt%, the total is less than 1 wt% of LM ₂ and MMM, the remainder is edible fat and oil composition having a body fat accumulation suppressing function, characterized in that the LLL (where, L is the number 14 or more fatty acids carbon, M is a fatty acid having 12 or less carbon atoms, L ₂ M is a triglyceride having two L and one M, LM ₂ is a triglyceride having one L and two M, and LLL and MMM each have three L or M each. Having triglycerides.) Hereinafter, the present invention will be described in detail. The fat and oil composition of the present invention contains L ₂ M in triglyceride.
Must be contained in an amount of from 20 to 70% by weight. L ₂ M
Is less than 20% by weight, the body fat accumulation inhibitory function is poor, and 7
If it exceeds 0% by weight, smoke and foaming increase during cooking, making it unsuitable for frying fats. It is necessary that the sum of LM ₂ and MMM is less than 1% by weight. If the content is 1% by weight or more, smoke and foaming increase during cooking, making the composition unsuitable as frying fat. The present invention is an oil / fat composition mainly composed of triglycerides, and can contain a small amount of diglycerides and components contained in ordinary edible oils, as long as the properties of the present invention are not impaired. Since the main purpose of use of the oil and fat composition of the present invention is a general-purpose edible oil (for example, cooking oil), it is not preferable that crystal formation and solidification occur in a stored state. Accordingly, the proportion of long-chain saturated fatty acids in the full-chain fatty acids (the long-chain fatty acids means fatty acids having 14 or more carbon atoms) is preferably 20% by weight or less, and more preferably 15% by weight or less. More preferably, it is even more preferably 7% by weight. The long chain fatty acids usually have 16 to 18 carbon atoms, but are not particularly limited thereto. [0008] The oil and fat composition of the present invention may be prepared from a conventional edible oil or fat, such as soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil,
Sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, rice bran oil, cottonseed oil, olive oil, sesame oil,
Peanut oil, grape seed oil, camellia oil, linseed oil, linseed oil, walnut oil, pumpkin seed oil, hazelnut oil, macadamia nut oil, wheat germ oil, teaseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, tallow , Lard, chicken oil, fish oil, seal oil, milk fat, and hydrogenated fats or fractionated fats thereof alone or as a mixture of two or more kinds thereof and fatty acids having 2 to 12 carbon atoms, for example, acetic acid, butyric acid, caproic acid, caprylic acid , Capric acid, lauric acid, etc. or with 2 carbon atoms
Lipase having 1,3-position specificity or lipase having no specificity, or sodium hydroxide, after appropriately mixing with triglyceride consisting of
An acidolysis reaction or a transesterification reaction is performed using an alkali such as potassium hydroxide or sodium methoxide, and molecular distillation is performed to remove LM ₂ and MMM from the product after the reaction, followed by deoxidation according to a standard method. , Decolorization, deodorization and the like. 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 fats and oils] Example 1: Rapeseed oil and acetic acid in a molar ratio of 1/6
Lipozyme RM IM packed in a column at 50 ° C
(1,3 position specific, manufactured by Nozozymes) at a flow rate of 1.4 ml /
An acidolysis reaction was performed by flowing with h · g (Lipozyme).
A molecular distillation is performed using a falling film type molecular distillation apparatus MS-F manufactured by Daishin Kogyo Co., Ltd., and after separating LM ₂ and MMM, purification is performed by decolorization and deodorization to obtain an oil and fat composition (Example 1).
Got. Example 2 used caproic acid instead of acetic acid,
It was obtained in the same manner as in Example 1 except that lipase AY (non-specific, manufactured by Amano Pharmaceutical Co., Ltd.) was used instead of Lipozyme RM IM. In Example 3, rapeseed oil and tricapril (actor M-2 manufactured by Riken Vitamin Co., Ltd.) were mixed at a molar ratio of 10/1, 0.05% of sodium hydroxide and 0.4% of glycerin were added, and transesterification was performed at 130 ° C. for 1 hour. LM ₂ and MMM were separated by molecular distillation, and then purified by decolorization and deodorization. In Example 4, rapeseed oil and caprylic acid were mixed at a molar ratio of 1/2, and a flow rate of 0.4 was added at 30 ° C. to Lipozyme RM IM packed in a column.
Acid / lysis reaction was carried out by flowing the mixture at a rate of ml / h · g (Lipozyme). Example 5 is the same as Example 1 except that lauric acid was used instead of acetic acid.
Was obtained by the same operation as described above. Comparative Example 1 was obtained in the same manner as in trial oil 1 except that molecular distillation was not performed. Comparative Example 2 was obtained in the same manner as in Example 2 except that caprylic acid was used instead of caproic acid and molecular distillation was not performed. Comparative Example 3 was obtained by the same operation as Example 4 except that rapeseed oil and caprylic acid were mixed at a molar ratio of 1 / 2.5. Comparative Example 4 was obtained by the same operation as Example 2 except that rapeseed oil and caprylic acid were mixed at a molar ratio of 1/5. Comparative Example 5 was obtained in the same manner as in Example 1, except that rapeseed oil and lauric acid were mixed at a molar ratio of 1/5. The constituent fatty acid composition (% by weight) of each fat and oil is in accordance with the “Standard Fatty Acid Analysis Test Method”, and the triglyceride composition (% by weight) is “J. Chromatogr., 28, 267 (19)
89) ". The results are shown in Table 1 below. [Table 1] In Table 1, in the fatty acid composition, 2: 0 represents a fatty acid having 2 carbon atoms and 0 unsaturated bonds (double bonds), and 18: 2 represents a fatty acid having 18 carbon atoms and 2 unsaturated bonds. Represents a fatty acid. Others show fatty acids of the same meaning. In the above triglyceride composition, for example, LL2 is a triglyceride in which a fatty acid having 2 carbon atoms (C2) is bonded to one of the first and third positions, and the remaining two fatty acids are bonded to a fatty acid L having C14 or more. Represents a triglyceride to which a fatty acid L having a C14 or more at the 1,3-position is bonded to a fatty acid having a C6 at the 2-position. Others also show triglycerides of similar meaning. Test Example 1 Various fats and oils 10%, bovine serum albumin 2%, egg yolk lecithin 0. 2% and distilled water 87. The mixture containing 8% was emulsified using a high-pressure emulsifier, and the obtained emulsion was fed to a 13-week-old SD rat, which had been fasted for 18 hours, at a concentration of 0.1 mg / 100 g rat weight. The blood was orally administered to a volume of 73 ml, and blood was collected for each blood collection time group (0, 0.5, 1.0, 3.0 hours) (5 animals in each group), and changes in blood triglyceride levels were observed. Table 2 shows the results. [Table 2] * Significantly (t <0.0) relative to the same time value in the rapeseed oil administration group
1) Suppression of blood triglycerides ** Significantly (t <0.0) with respect to the same time value in the rapeseed oil administration group
5) Inhibition of blood triglycerides From the above results, the rats bred in Examples 1, 2 and 3 were significantly (t <0.01) more bleeding than the rats receiving rapeseed oil. The increase in medium triglyceride (neutral fat) was suppressed, and the rat group bred in Example 5 was significantly (t <0.05) significantly more blood triglyceride (neutral) than the rat group administered rapeseed oil. Fat) increase is suppressed, and it can be seen that Examples 1 to 3 and 5 are oils and fats that suppress postprandial blood triglyceride (neutral fat) increase. On the other hand, Comparative Examples 4 and 5
Showed no increase in blood triglyceride (neutral fat) increase compared to the group of rats receiving rapeseed oil. Test Example 2 With respect to each diet, ten 6-week-old SD rats were used, and the rats were fed a diet having the composition shown in Table 3 and reared for 3 weeks, and the changes in body weight and body fat percentage were measured. Table 4 shows the results. In addition, the measurement of the body fat percentage was performed using a small animal body fat percentage measurement device using the electrical conductivity. [Table 3] [Table 4] * Significant (t <0.0) relative to the same time value in the rapeseed oil administration group
1) There is a difference ** Significant (t <0.
The rat groups bred in Examples 1, 2 and 3 were significantly (t <
0. 01), the body fat percentage decreased, and Example 5
The rat group bred in the above group had significantly (t <0.05) a decrease in body fat percentage as compared with the rat group to which rapeseed oil was administered, and Examples 1 to 3 and 5 show that blood triglyceride ( It is understood that the oil is a fat that suppresses an increase in (neutral fat).
On the other hand, in Comparative Examples 4 and 5, the body fat percentage did not decrease as compared with the rat group to which rapeseed oil was administered. Test Example 3 The versatility of each prepared oil of the above Examples and Comparative Examples was evaluated by cooking evaluation. The result of having performed fried food cooking using each oil and fat of an example and a comparative example is shown. For evaluation as cooking oil, a tempura was prepared using the following ingredients for deep-fried food, the manner of smoking at that time and the state of foaming were visually observed, and the flavor of the obtained deep-fried food was evaluated by a specialized panelist. Table 5 shows the results. In the table, ○ indicates that no smoke or foam was generated, and that the flavor was good. Δ indicates that smoke and foaming occurred, and smoke and foaming occurred, and the flavor was poor. X indicates that fuming and foaming were so severe that it was unsuitable for frying oil, and that the flavor was not acceptable. Ingredients used for cooking evaluation: 300g oil, 2 shrimp,
Squash 2 slice batter composition: 50g egg, 150g water, 10 flour
0g Fry temperature 180 ° C Table 5 From the above results, it was found that Examples 1 to 5 were oils and fats which did not cause smoke and foaming, had good cooking workability, had good flavor, and could be used in the same manner as ordinary oils. On the other hand, it was found that Comparative Examples 1 to 3 had poor flavor, smoked and foamed, and could not be used for fried foods.

   ────────────────────────────────────────────────── ─── Continuation of front page    (72) Inventor Satoshi Konishi             2-3 2-3 Otemachi, Chiyoda-ku, Tokyo             Honen Corporation (72) Inventor Tomoji Ito             2-3 2-3 Otemachi, Chiyoda-ku, Tokyo             Honen Corporation (72) Inventor Masahiko Nakazoe             2-3 2-3 Otemachi, Chiyoda-ku, Tokyo             Honen Corporation F term (reference) 4B026 DC05 DG01 DG11 DH01 DH05                       DP10

Claims (1)

Claims: 1. An oil / fat composition mainly comprising triglyceride, wherein L ₂ M in the triglyceride is 20 to 70.
Wt%, the total is less than 1 wt% of LM ₂ and MMM, remaining edible fat and oil composition having a body fat accumulation suppressing function, characterized in that the LLL (where, L is the number 14 or more fatty acid carbons, M is Fatty acids having 12 or less carbon atoms, L ₂ M is two L
LM ₂ has one L and two M
The triglycerides, LLL and MMM having one, respectively, mean triglycerides having three L or M, respectively. ). 2. A full-length fatty acid constituting a fat or oil composition (a long-chain fatty acid means a fatty acid having 14 or more carbon atoms).
The fat or oil composition according to claim 1, wherein the ratio of the long-chain saturated fatty acid to the total is 20% by weight or less. 3. The method for producing an oil or fat composition according to claim 1, wherein a molecular distillation is used to obtain a triglyceride having a predetermined composition.