JP2003306690A - Oil-and-fat composition containing polyunsaturated fatty acid - Google Patents
Oil-and-fat composition containing polyunsaturated fatty acidInfo
- Publication number
- JP2003306690A JP2003306690A JP2002252011A JP2002252011A JP2003306690A JP 2003306690 A JP2003306690 A JP 2003306690A JP 2002252011 A JP2002252011 A JP 2002252011A JP 2002252011 A JP2002252011 A JP 2002252011A JP 2003306690 A JP2003306690 A JP 2003306690A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- polyunsaturated fatty
- fatty acid
- dha
- fat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、多価不飽和脂肪酸
含有油脂と特定成分を含んでなる、多価不飽和脂肪酸含
有油脂組成物に関する。TECHNICAL FIELD The present invention relates to a polyunsaturated fatty acid-containing oil / fat composition comprising a polyunsaturated fatty acid-containing oil / fat and specific components.
【0002】[0002]
【従来の技術】多価不飽和脂肪酸は、2個以上の炭素−
炭素二重結合を有する不飽和脂肪酸(すなわち、二価以
上の不飽和脂肪酸)の総称であり、リノール酸、α−リ
ノレン酸、アラキドン酸等は必須脂肪酸として、種々の
生理作用を示すと共に、プロスタグランジン類に変換さ
れるなど、生体にとって極めて重要な脂肪酸である。ま
た、魚油中に含まれる多価不飽和脂肪酸、とくに高度不
飽和脂肪酸(本明細書中において、三価以上の不飽和脂
肪酸を意味する)は血液中のコレステロール低下作用お
よび中性脂肪低下作用等を有し、医学的にも注目されて
いる。これらのうち、イコサペンタエン酸(EPA)は
抗血栓作用及び抗動脈硬化作用等の優れた効果を示し、
またドコサヘキサエン酸(DHA)は神経系の発育に重
要な役割を果たしており、学習機能の向上、痴呆症状や
不安症状の改善、抗腫瘍作用、抗アレルギー作用、血中
脂質改善作用等優れた効果があり、注目されている[P
ETROTECH 15(9),844(1992);
油化学,37(10),781(1988);特開平6
−16548;特開平6−40887;特開平7−82
146;特開平8−231391;特開平8−2453
78;特開平10−17475;特開平10−5984
4]。2. Description of the Related Art Polyunsaturated fatty acids have two or more carbon atoms.
It is a general term for unsaturated fatty acids having a carbon double bond (that is, divalent or higher unsaturated fatty acids), and linoleic acid, α-linolenic acid, arachidonic acid, and the like, as essential fatty acids, show various physiological actions, It is a fatty acid that is extremely important for living organisms, such as being converted into glandines. Further, polyunsaturated fatty acids contained in fish oil, particularly highly unsaturated fatty acids (in the present specification, means trivalent or higher unsaturated fatty acids), have an effect of decreasing cholesterol in blood and an effect of decreasing neutral fat. It has medical attention. Of these, icosapentaenoic acid (EPA) exhibits excellent effects such as antithrombotic effect and antiatherogenic effect,
In addition, docosahexaenoic acid (DHA) plays an important role in the development of the nervous system, and has excellent effects such as improvement of learning function, improvement of dementia and anxiety symptoms, antitumor effect, antiallergic effect, blood lipid improving effect. There is a lot of attention [P
ETROTECH 15 (9), 844 (1992);
Oil Chemistry, 37 (10), 781 (1988);
-16548; JP-A-6-40887; JP-A-7-82.
146; JP-A-8-231391; JP-A-8-2453
78; JP-A-10-17475; JP-A-10-5984.
4].
【0003】これら多価不飽和脂肪酸は一般に、特有の
不飽和脂肪酸臭を有している。高度不飽和脂肪酸のう
ち、とくに、EPAはイワシ等、またDHAはカツオ、
マグロ等に多く含まれており、これらを健康食品として
利用するために種々試みられているが、魚臭の問題があ
り、また高度不飽和脂肪酸は非常に酸化されやすいた
め、いかに精製しても十分な脱臭は困難である。These polyunsaturated fatty acids generally have a characteristic unsaturated fatty acid odor. Among the polyunsaturated fatty acids, especially EPA is sardines, DHA is skipjack,
It is contained in a large amount in tuna, etc., and various attempts have been made to utilize these as health foods, but there is a problem of fish odor, and highly unsaturated fatty acids are very easily oxidized, so no matter how purified they are. Sufficient deodorization is difficult.
【0004】そのために天然トコフェロール、茶抽出
物、アスコルビン酸、クエン酸等の酸化防止剤、抑臭剤
を添加することが知られているが、このような物質を添
加しても十分な抑臭は不可能であり、特に長時間経過後
には魚臭が戻ってしまうという問題があった。このた
め、EPA、DHAを主成分とする魚油の食品への添加
は、かまぼこや竹輪のようにわずかな魚臭では影響され
ないような食品への利用がほとんどであった。Therefore, it is known to add antioxidants such as natural tocopherol, tea extract, ascorbic acid and citric acid, and deodorants, but even if such substances are added, sufficient deodorization is achieved. Was impossible, and there was a problem that the fishy odor returned, especially after a long time had passed. For this reason, the addition of fish oil containing EPA and DHA as a main component to foods has been mostly used for foods such as kamaboko and bamboo rings that are not affected by a slight fish odor.
【0005】特開平10−201417号公報には、高
度不飽和脂肪酸及び/又はそのエステルを含有する魚油
に、食酢及び/又は柑橘類ジュースを添加し混合した
後、水相を除去することを特徴とする無臭化及び安定化
された高度不飽和脂肪酸及び/又はそのエステルを含有
する油が開示されており、これを目的の食品又は化粧品
に添加すると、高度不飽和脂肪酸及び/又はそのエステ
ルを高含有量で含有する食品又は化粧品が得られること
が記載されている。しかしながら、この油の調製には、
高度不飽和脂肪酸及び/又はそのエステルを含有する魚
油に、食酢及び/又は柑橘類ジュースを添加し攪拌混合
して懸濁液とし、これを静置して2相に分離させたの
ち、下層の水相を捨て、上層の油相を採取するという煩
雑な操作を必要とする。また、EPA、DHAの含有量
を多くすることは難しく、ロットによっては、魚臭が生
じる場合があった。Japanese Unexamined Patent Publication (Kokai) No. 10-201417 is characterized in that vinegar and / or citrus juice is added to fish oil containing a highly unsaturated fatty acid and / or its ester, and the mixture is mixed, and then the aqueous phase is removed. Disclosed is an oil containing an odorless and stabilized polyunsaturated fatty acid and / or ester thereof. When this is added to the intended food or cosmetics, the polyunsaturated fatty acid and / or ester thereof is highly contained. It is described that a food or cosmetic product containing in a quantity is obtained. However, for the preparation of this oil,
Vinegar and / or citrus juice is added to fish oil containing a polyunsaturated fatty acid and / or its ester, and the mixture is stirred and mixed to form a suspension, which is allowed to stand and separated into two phases, followed by water in the lower layer. A complicated operation of discarding the phases and collecting the upper oil phase is required. Further, it is difficult to increase the content of EPA and DHA, and fish odor may occur depending on the lot.
【0006】さらに、特開平10−330781号公報
には、上記の高度不飽和脂肪酸及び/又はそのエステル
を含有する油に対して、植物油脂を添加してなる、高度
不飽和脂肪酸及び/又はそのエステルを含有する組成物
が開示されているが、この調製には上記と同様に煩雑な
操作を必要とする欠点があった。Further, Japanese Patent Laid-Open No. 10-330781 discloses a highly unsaturated fatty acid and / or its composition obtained by adding vegetable oil to the oil containing the above-mentioned highly unsaturated fatty acid and / or its ester. Although a composition containing an ester is disclosed, its preparation has a drawback that it requires a complicated operation as described above.
【0007】一方、例えば、DHAが示す上記のような
効果を発現させるためには数百mg〜数g程度の量のD
HAを毎日摂取することが必要といわれている。例え
ば、パン類は主食あるいは間食として常用されている食
品であり、DHAの摂取源として好ましい食品である。
しかし、現在のところDHAを必要量含有するパン類の
製造方法は知られておらず、また上記したような酸化防
止剤を添加したDHAを主成分とする魚油を少量用いて
も、製造されるパン、菓子パン、クッキー、パイ等にお
いて魚臭を完全に抑制することはできず、品質、風味等
を損なう欠点があった。On the other hand, for example, in order to exert the above-mentioned effects of DHA, an amount of D of several hundred mg to several g is used.
It is said that daily intake of HA is necessary. For example, breads are foods that are commonly used as staple foods or snacks, and are preferable foods as an intake source of DHA.
However, at present, there is no known method for producing breads containing DHA in a necessary amount, and it can be produced by using a small amount of fish oil containing DHA as a main component to which an antioxidant as described above is added. Bread, confectionery bread, cookies, pies, etc. cannot completely suppress fishy odor, and there is a drawback that quality, flavor, etc. are impaired.
【0008】また、特開平5−287294号公報に
は、茶抽出物、トコフェロールならびにアスコルビン酸
及び/又はアスコルビン酸脂肪酸エステルからなる魚油
戻り臭抑制剤が記載されているが、この魚油戻り臭抑制
剤を用いたDHAを主成分とする魚油を添加してパン、
クッキー、パイ等を製造した場合には、魚臭を抑えるこ
とはできるものの、製品は茶抽出物により着色されると
いう欠点があった。Further, Japanese Patent Laid-Open No. 5-287294 discloses a fish oil return odor inhibitor comprising a tea extract, tocopherol, and ascorbic acid and / or ascorbic acid fatty acid ester. Bread with fish oil based on DHA
When cookies, pies and the like are produced, the fish odor can be suppressed, but the product has a drawback that it is colored by the tea extract.
【0009】ごく最近、液卵及びDHA含有油脂を添加
するDHA含有パンの製造方法が開示されている(特開
2001−61402号公報)。この方法である程度の
魚臭を抑える効果は得られるものの、パンの製造方法と
して中種法に限られているとともに、液卵の添加が必須
であり、またDHAの含有量を多くしかつ魚臭を抑制す
るためには特殊なDHA含有高度無臭化加工油脂の使用
が好ましいとされており、より簡便で低コストな方法の
開発が望まれていた。[0009] Most recently, a method for producing a DHA-containing bread in which liquid egg and DHA-containing fats and oils are added has been disclosed (JP 2001-61402A). Although this method has the effect of suppressing fish odor to some extent, it is limited to the middle seed method as a method of making bread, liquid egg addition is essential, and the DHA content is high and fish odor is high. It is said that the use of special DHA-containing highly deodorized processed fats and oils is preferable in order to suppress the above, and development of a simpler and lower cost method has been desired.
【0010】[0010]
【発明が解決しようとする課題】本発明の目的は、多価
不飽和脂肪酸を高含有量で含有し、かつ不飽和脂肪酸臭
や魚臭がばらつくことなく安定して抑制された、パン類
を初めとする食品等を製造する方法において有用な、多
価不飽和脂肪酸含有油脂組成物並びにそれを用いて製造
される食品及びそれを含んでなる食品を提供することに
ある。The object of the present invention is to provide breads containing a polyunsaturated fatty acid in a high content and stably suppressed with no unsaturated fatty acid odor or fish odor. An object of the present invention is to provide a polyunsaturated fatty acid-containing oil / fat composition, a food product produced using the same, and a food product containing the same, which are useful in a method for producing a food or the like.
【0011】[0011]
【課題を解決するための手段】本発明者等は、食品等の
製造工程において、多価不飽和脂肪酸含有油脂、ゴマ
油、界面活性剤及び抗酸化剤を含んでなる、多価不飽和
脂肪酸含有油脂組成物を用いると、多価不飽和脂肪酸を
高含有量で含有し、かつ不飽和脂肪酸臭や魚臭がばらつ
くことなく安定して抑制された食品を製造しうることを
見出し、本発明を完成させるに至った。Means for Solving the Problems In the process of manufacturing foods, the present inventors have found that polyunsaturated fatty acid-containing fats and oils, sesame oil, surfactants and antioxidants With the use of an oil and fat composition, it was found that a polyunsaturated fatty acid is contained in a high content, and that an unsaturated fatty acid odor or a fish odor can be stably suppressed without variations, and the present invention is obtained. It came to completion.
【0012】すなわち、本発明は、多価不飽和脂肪酸含
有油脂、ゴマ油、界面活性剤及び抗酸化剤を含んでな
る、多価不飽和脂肪酸含有油脂組成物並びにそれを用い
て製造される食品及びそれを含んでなる食品を提供す
る。That is, the present invention provides a polyunsaturated fatty acid-containing oil / fat composition comprising a polyunsaturated fatty acid-containing oil / fat, sesame oil, a surfactant and an antioxidant, and a food product produced using the same. A food product containing the same is provided.
【0013】[0013]
【発明の実施の形態】以下に本発明の多価不飽和脂肪酸
含有油脂組成物を詳細に説明する。本発明の多価不飽和
脂肪酸含有油脂組成物は、多価不飽和脂肪酸含有油脂
に、ゴマ油、界面活性剤及び抗酸化剤を含むことを特徴
とする。BEST MODE FOR CARRYING OUT THE INVENTION The polyunsaturated fatty acid-containing oil and fat composition of the present invention will be described in detail below. The polyunsaturated fatty acid-containing oil / fat composition of the present invention is characterized in that the polyunsaturated fatty acid-containing oil / fat contains sesame oil, a surfactant and an antioxidant.
【0014】ゴマ油としては、通常入手しうるゴマ油を
用いることができ、目的とする食品にあわせて適宜選択
しうる。その使用量は、多価不飽和脂肪酸含有油脂に対
して2%以上、好ましくは4%以上、より好ましくは6
%以上であり、多量に使用すればするほど魚臭の抑制効
果が高くなる。通常は25%程度までの範囲内で、望ま
れる多価不飽和脂肪酸含有量を考慮して、使用量を適宜
選択することができる。As the sesame oil, sesame oil which is usually available can be used and can be appropriately selected depending on the intended food product. The amount used is 2% or more, preferably 4% or more, more preferably 6% with respect to the polyunsaturated fatty acid-containing oil or fat.
% Or more, and the larger the amount used, the higher the effect of suppressing fish odor. Usually, the amount used can be appropriately selected within the range of about 25% in consideration of the desired polyunsaturated fatty acid content.
【0015】界面活性剤としては、食品添加用の界面活
性剤であればいずれも用いることができるが、その中で
もとくにレシチンが好ましい。レシチンとしては、動物
性、植物性のいずれであってもよいが、コスト、入手性
等の点で、大豆レシチンを好適に使用しうる。その使用
量は、多価不飽和脂肪酸含有油脂に対して0.5%〜1
0%、好ましくは1%〜5%である。上記の量より少な
い量では効果が小さく、多く使用すると、コスト面で不
利になる。As the surface active agent, any surface active agent for food addition can be used, and among them, lecithin is particularly preferable. The lecithin may be animal or vegetable, but soybean lecithin can be preferably used in terms of cost and availability. The amount used is 0.5% to 1 with respect to the polyunsaturated fatty acid-containing fats and oils.
It is 0%, preferably 1% to 5%. If the amount is smaller than the above amount, the effect is small, and if used in large amount, it is disadvantageous in cost.
【0016】抗酸化剤としては、食品添加用の抗酸化剤
であればいずれも用いることができるが、とくにトコフ
ェロールが好ましい。トコフェロールはα−トコフェロ
ール、β−トコフェロール、γ−トコフェロール、δ−
トコフェロールのいずれでもよく、またこれらの混合物
であってもよい。ただし、コスト及び効果を勘案する
と、これらの混合物あるいはδ−トコフェロールの使用
が好ましい。これらは、市販品をそのまま使用すること
ができる。その使用量は、多価不飽和脂肪酸含有油脂に
対して0.05%〜5%、好ましくは0.3%〜1%で
ある。上記の量より少ない量では効果が小さくなりす
ぎ、多く使用しても効果がそれほど上がらず、コスト面
で不利になる。As the antioxidant, any antioxidant can be used as long as it is a food additive, and tocopherol is particularly preferable. Tocopherol is α-tocopherol, β-tocopherol, γ-tocopherol, δ-
It may be any of tocopherols, or a mixture thereof. However, in consideration of cost and effect, it is preferable to use a mixture of these or δ-tocopherol. As these, commercially available products can be used as they are. The amount used is 0.05% to 5%, preferably 0.3% to 1%, relative to the polyunsaturated fatty acid-containing oil and fat. If the amount is less than the above amount, the effect becomes too small, and even if it is used in a large amount, the effect does not increase so much, which is disadvantageous in terms of cost.
【0017】多価不飽和脂肪酸含有油脂としては、動植
物油を挙げることができ、例えば、リノール酸であれ
ば、サフラワー油等、α−リノレン酸であれば、エゴマ
油、シソ油、亜麻仁油等、γ−リノレン酸であれば、月
見草油、ボラージ油等が挙げられる。アラキドン酸含有
油脂としては、微生物を用いて得られるものが挙げられ
る。またEPA、DHAについては、これらを含有する
魚油、イカ油等を挙げることができ、例えばDHAツナ
オイルのような市販品あるいはこれらの精製油を用いる
ことができるが、魚臭を抑制する上では、魚臭がほとん
ど認められない程度にまで精製したものを使用すること
が好ましい。その他、多価不飽和脂肪酸の遊離酸、その
エステルおよびリン脂質(リゾ体を含む)等を添加、混
合したものであってもよい。なお、上述の、特開平10
−201417号公報記載の無臭化及び安定化されたド
コサヘキサエン酸を含有する油を多価不飽和脂肪酸含有
油脂として使用することもできるが、本発明において
は、このような特殊な加工油脂を用いなくとも本発明の
目的を達成することができる。Examples of the polyunsaturated fatty acid-containing fats and oils include animal and vegetable oils. For example, linoleic acid is safflower oil and the like, and α-linolenic acid is perilla oil, perilla oil, linseed oil. In the case of γ-linolenic acid, evening primrose oil, borage oil and the like can be mentioned. Examples of the arachidonic acid-containing fats and oils include those obtained by using microorganisms. Regarding EPA and DHA, fish oils containing them, squid oils and the like can be mentioned, and commercially available products such as DHA tuna oil or refined oils thereof can be used, but in order to suppress fish odor, It is preferable to use a product that has been purified to such an extent that almost no fishy odor is observed. In addition, free acids of polyunsaturated fatty acids, esters thereof, phospholipids (including lyso form) and the like may be added and mixed. In addition, the above-mentioned JP-A-10
Although the oil containing odorless and stabilized docosahexaenoic acid described in JP-A-201417 can also be used as a polyunsaturated fatty acid-containing oil or fat, in the present invention, such a special processed oil or fat is not used. Both can achieve the object of the present invention.
【0018】なお、本明細書において、「多価不飽和脂
肪酸」なる語は、特記しない限り、遊離酸の他、そのエ
ステル(トリグリセリドを含む)およびリン脂質(リゾ
体を含む)等を総称するものとして使用される。また
「多価不飽和脂肪酸含有油脂」なる語は、特記しない限
り、遊離酸の他、そのエステル(トリグリセリドを含
む)およびリン脂質(リゾ体を含む)等の形態にある多
価不飽和脂肪酸を含有する油脂状物を総称するものとし
て使用され、天然物或いは合成粗生成物等から抽出その
他の方法により得られる未精製物、あらゆる段階の精製
物(純品を含む)、及び適切な媒体に溶解或いは懸濁し
たもの等を包含する。また、付加価値が高いこと及び臭
気マスキングの必要性がとくに高いことから、多価不飽
和脂肪酸含有油脂として高度不飽和脂肪酸含有油脂を用
いることが好ましく、とくにEPA及び/又はDHA含
有油脂が好ましい。In the present specification, the term "polyunsaturated fatty acid" is a general term for free acids, their esters (including triglycerides) and phospholipids (including lyso forms) unless otherwise specified. Used as a thing. The term "polyunsaturated fatty acid-containing fats and oils" refers to polyunsaturated fatty acids in the form of free acids, their esters (including triglycerides) and phospholipids (including lyso forms), unless otherwise specified. It is used as a generic term for the contained oils and fats, and is used as an unpurified product obtained by extraction or other methods from natural products or synthetic crude products, purified products at all stages (including pure products), and suitable media. It includes those dissolved or suspended. Further, since the added value is high and the need for odor masking is particularly high, it is preferable to use a highly unsaturated fatty acid-containing oil and fat as the polyunsaturated fatty acid-containing oil and fat, and particularly preferable is an EPA and / or DHA-containing oil and fat.
【0019】本発明の組成物を用いて食品を製造する場
合、多価不飽和脂肪酸含有油脂組成物の使用量は、食品
の種類及び目的とする食品中の多価不飽和脂肪酸含有量
により適宜選択することができるが、食品重量に対し
て、1〜25重量%程度であり、通常、2〜20重量%
程度である。その使用方法としては、食品製造の際に通
常用いられる油脂に変えて、もしくはその一部として、
あるいは新たな添加物として使用することができる。When a food is produced using the composition of the present invention, the amount of the polyunsaturated fatty acid-containing oil / fat composition used is appropriately determined depending on the kind of the food and the polyunsaturated fatty acid content in the intended food. Although it can be selected, it is about 1 to 25% by weight, usually 2 to 20% by weight, based on the weight of the food.
It is a degree. As its usage, in place of the oil or fat normally used in food production, or as a part thereof,
Alternatively, it can be used as a new additive.
【0020】本発明の多価不飽和脂肪酸含有油脂組成物
の製造方法は、特に限定されることなく、通常の混合方
法により実施される。例えば、本組成物は、多価不飽和
脂肪酸含有油脂にゴマ油を添加し、次いで界面活性剤及
び抗酸化剤を添加し、よく混合することにより製造され
る。The method for producing the polyunsaturated fatty acid-containing oil / fat composition of the present invention is not particularly limited, and may be carried out by an ordinary mixing method. For example, the composition is produced by adding sesame oil to a polyunsaturated fatty acid-containing fat and oil, then adding a surfactant and an antioxidant, and mixing them well.
【0021】本発明のゴマ油、界面活性剤及び抗酸化剤
を含む多価不飽和脂肪酸含有油脂組成物を種々の食品を
製造する際に添加することにより、DHA含有食品を簡
便に製造することができる。本発明の多価不飽和脂肪酸
含有油脂組成物を用いて製造される食品あるいはこの組
成物を含んでなる食品は特に限定されるものではない
が、例えば上記のパン類、ケーキ類、クッキー類、パイ
類のほか、スパゲッティ等のパスタ類などの小麦粉を原
料とする食品、米飯、豆腐、豆乳、こんにゃく、マヨネ
ーズ、ソーセージ、醤油、味噌、菓子、煎餅、アイスク
リーム、ヨーグルト、清涼飲料水(ジュース類、ドリン
ク類等)、種々の缶詰などを挙げることができる。な
お、本発明の多価不飽和脂肪酸含有油脂組成物は、元来
油脂を用いる食品に限定されることなく、通常は油脂を
用いないものにまで使用することができる点にも特徴が
ある。By adding the polyunsaturated fatty acid-containing oil and fat composition of the present invention containing sesame oil, a surfactant and an antioxidant during the production of various foods, DHA-containing foods can be easily produced. it can. Foods produced using the polyunsaturated fatty acid-containing oil and fat composition of the present invention or foods containing this composition are not particularly limited, but for example, the above breads, cakes, cookies, In addition to pies, foods made from wheat flour such as pasta such as spaghetti, cooked rice, tofu, soy milk, konjac, mayonnaise, sausage, soy sauce, miso, confectionery, rice crackers, ice cream, yogurt, soft drinks (juices) , Drinks, etc.) and various canned foods. The polyunsaturated fatty acid-containing oil / fat composition of the present invention is not limited to foods that originally use oils / fats, and is also characterized in that it can be used even without oils / fats.
【0022】[0022]
【発明の効果】本発明の多価不飽和脂肪酸含有油脂、ゴ
マ油、界面活性剤及び抗酸化剤を含んでなる、多価不飽
和脂肪酸含有油脂組成物を用いることにより、多価不飽
和脂肪酸を高含有量で含有し、さらには併せて不飽和脂
肪酸臭や魚臭がロット毎にばらつくことなく安定して抑
制された食品が製造できる。これにより製造される食品
は多量の多価不飽和脂肪酸を含有しうる。このため、一
般の食用はもとより、とくに 多価不飽和脂肪酸を多く
摂取することが望ましいとされる人々、例えばアラキド
ン酸の場合は新生児や菜食主義者用の食品として、EP
Aの場合は、血栓予防用食品として、またDHAの場合
は、老人、妊婦、成長期の児童用の食品として有用であ
る。By using the polyunsaturated fatty acid-containing oil / fat composition of the present invention, which comprises the polyunsaturated fatty acid-containing oil / fat, sesame oil, surfactant and antioxidant, It is possible to produce a food containing a high content and further stably suppressing the unsaturated fatty acid odor and the fish odor from lot-to-lot. The food product produced by this can contain a large amount of polyunsaturated fatty acids. For this reason, in addition to general edible foods, it is recommended that people who find it particularly desirable to consume a large amount of polyunsaturated fatty acids, such as arachidonic acid, should be used as food for newborns or vegetarians.
In the case of A, it is useful as a food for preventing thrombosis, and in the case of DHA, it is useful as a food for the elderly, pregnant women, and children in the growing season.
【0023】[0023]
【実施例】以下に実施例、製造例により、本発明を更に
詳細に説明する。ただし、本発明はこれらの例に限定さ
れるものではない。The present invention will be described in more detail with reference to Examples and Production Examples. However, the present invention is not limited to these examples.
【0024】実施例1 多価不飽和脂肪酸含有油脂組成
物の製造1
日本化学飼料株式会社製のDHA27%含有精製油脂
に、室温で、かどや製油株式会社製ゴマ油7.8%、δ
−トコフェロール0.56%、及び大豆レシチン3.3
5%を添加し、よく攪拌、混合した。得られた油状体を
濾過することにより、DHA含有油脂、ゴマ油、レシチ
ン及びトコフェロールを含むDHA含有油脂組成物を得
た。Example 1 Preparation of Polyunsaturated Fatty Acid-Containing Oil and Fat Composition 1 Purified oil and fat containing 27% DHA manufactured by Nippon Kagaku Feed Co., Ltd., at room temperature, 7.8% sesame oil manufactured by Kadoya Oil Co., Ltd.
-0.56% tocopherol and 3.3 soybean lecithin
5% was added and well stirred and mixed. The DHA-containing oil / fat composition containing DHA-containing oil / fat, sesame oil, lecithin and tocopherol was obtained by filtering the obtained oil.
【0025】実施例2 多価不飽和脂肪酸含有油脂組成
物の製造2
実施例1において、δ−トコフェロールの代りに混合ト
コフェロール(α−、β−、γ−、δ−トコフェロール
の混合物)を用いた以外は同様にして、DHA含有油
脂、ゴマ油、レシチン及びトコフェロールを含むDHA
含有油脂組成物を得た。Example 2 Preparation of polyunsaturated fatty acid-containing oil and fat composition 2 In Example 1, mixed tocopherol (a mixture of α-, β-, γ-, δ-tocopherol) was used in place of δ-tocopherol. DHA containing DHA-containing oil, sesame oil, lecithin and tocopherol in the same manner except
An oil-and-fat composition containing was obtained.
【0026】製造例1 パンの製造(ストレート法)
下記の表に示す配合に従い、ストレート法でパンを製造
した。Production Example 1 Production of Bread (Straight Method) Bread was produced by the straight method according to the formulations shown in the table below.
【0027】[0027]
【表1】 [Table 1]
【0028】DHA含有油脂および加工油脂以外の材料
をボールに入れ、低速2分、高速6分で混捏し、加工油
脂を添加した。次いで、低速2分、高速3分で混捏し、
DHA含有油脂を添加した。さらに、低速2分、高速5
分で混捏し、捏ねあげ温度を28±0.5℃として、パ
ン生地を調製した。ついで、これを90分間一次醗酵さ
せた。醗酵終了温度は31℃であった。その後、5℃の
冷蔵庫で2時間生地を冷やして醗酵を停止させた。Materials other than DHA-containing fats and oils and processed fats and oils were put into a ball, kneaded at low speed for 2 minutes and high speed for 6 minutes, and the processed fats and oils were added. Then, knead at low speed for 2 minutes and high speed for 3 minutes,
DHA-containing fats and oils were added. Furthermore, low speed 2 minutes, high speed 5
The dough was kneaded in minutes and the kneading temperature was adjusted to 28 ± 0.5 ° C. to prepare bread dough. Then, this was subjected to primary fermentation for 90 minutes. The fermentation completion temperature was 31 ° C. Then, the dough was cooled in a refrigerator at 5 ° C. for 2 hours to stop the fermentation.
【0029】次に、得られたパン生地を分割した(分割
生地一個当たりの重量:50g)。この分割操作後の生
地を回復させるためにベンチタイムを20分とり、生地
を折り込み後、ロール成形した。成形物をホイロにて3
8℃、湿度80%で、60分間二次醗酵を行った。Next, the obtained bread dough was divided (weight per divided dough: 50 g). In order to recover the dough after this dividing operation, a bench time of 20 minutes was set, and the dough was folded and then roll-formed. Molded product with proofer 3
Secondary fermentation was carried out for 60 minutes at 8 ° C. and 80% humidity.
【0030】以上のようにして調製した二次醗酵後のパ
ン生地を180℃のオーブンで13分間焼成し、ロール
パンを調製した。The bread dough after the secondary fermentation prepared as described above was baked in an oven at 180 ° C. for 13 minutes to prepare a roll bread.
【0031】製造されたパンは、べたつきもなく、魚臭
は認められなかった。また、ロット間でのばらつきも全
くなかった。なお、DHA含有量は、1個あたり約0.
3gであった。また、得られたパンを一旦冷凍保存した
後、解凍しても魚臭は認められなかった。The produced bread was neither sticky nor fishy. Also, there was no variation between lots. The DHA content is about 0.
It was 3 g. Further, no fishy odor was observed even when the obtained bread was once frozen and stored and then thawed.
【0032】製造例2 パンの製造
多価不飽和脂肪酸含有油脂として、実施例2で得られた
DHA含有油脂組成物に代えた以外は製造例1と同様に
して、ロールパンを調製した。製造されたパンは、べた
つきもなく、魚臭は認められなかった。また、ロット間
でのばらつきも全くなかった。なお、DHA含有量は、
1個あたり約0.3gであった。Production Example 2 Production of bread A bread roll was prepared in the same manner as in Production Example 1 except that the DHA-containing oil / fat composition obtained in Example 2 was used as the polyunsaturated fatty acid-containing oil / fat. The produced bread was neither sticky nor fishy. Also, there was no variation between lots. The DHA content is
It was about 0.3 g per piece.
【0033】製造例3 パンの製造
下記の表に示す配合に従い、ストレート法でパンを製造
した。Production Example 3 Bread Production Bread was produced by the straight method according to the formulations shown in the table below.
【0034】[0034]
【表2】 [Table 2]
【0035】DHA含有油脂および加工油脂以外の材料
をボールに入れ、低速2分、高速6分で混捏し、加工油
脂を添加した。次いで、低速2分、高速3分で混捏し、
DHA含有油脂を添加した。さらに、低速2分、高速5
分で混捏し、捏ねあげ温度を28±0.5℃として、パ
ン生地を調製した。ついで、これを90分間一次醗酵さ
せた。醗酵終了温度は31℃であった。その後、5℃の
冷蔵庫で2時間生地を冷やして醗酵を停止させた。Materials other than DHA-containing fats and oils and processed fats and oils were put into a ball and kneaded at low speed for 2 minutes and high speed for 6 minutes, and the processed fats and oils were added. Then, knead at low speed for 2 minutes and high speed for 3 minutes,
DHA-containing fats and oils were added. Furthermore, low speed 2 minutes, high speed 5
The dough was kneaded in minutes and the kneading temperature was adjusted to 28 ± 0.5 ° C. to prepare bread dough. Then, this was subjected to primary fermentation for 90 minutes. The fermentation completion temperature was 31 ° C. Then, the dough was cooled in a refrigerator at 5 ° C. for 2 hours to stop the fermentation.
【0036】次に、得られたパン生地を分割した(分割
生地一個当たりの重量:50g)。この分割操作後の生
地を回復させるためにベンチタイムを20分とり、生地
を折り込み後、ロール成形した。成形物をホイロにて3
8℃、湿度80%で、60分間二次醗酵を行った。Next, the obtained bread dough was divided (weight per divided dough: 50 g). In order to recover the dough after this dividing operation, a bench time of 20 minutes was set, and the dough was folded and then roll-formed. Molded product with proofer 3
Secondary fermentation was carried out for 60 minutes at 8 ° C. and 80% humidity.
【0037】以上のようにして調製した二次醗酵後のパ
ン生地を180℃のオーブンで13分間焼成し、ロール
パンを調製した。The bread dough after the secondary fermentation prepared as described above was baked in an oven at 180 ° C. for 13 minutes to prepare a roll bread.
【0038】製造されたパンは、べたつきもなく、魚臭
は認められなかった。また、ロット間でのばらつきも全
くなかった。なお、DHA含有量は、1個あたり約0.
3gであった。The bread thus produced was neither sticky nor fishy. Also, there was no variation between lots. The DHA content is about 0.
It was 3 g.
【0039】製造例4 パンの製造(ストレート法)
下記の表に示す配合に従い、ストレート法でパンを製造
した。Production Example 4 Bread Production (Straight Method) Bread was produced by the straight method according to the formulations shown in the table below.
【0040】[0040]
【表3】 [Table 3]
【0041】DHA含有油脂および加工油脂以外の材料
をボールに入れ、低速2分、高速6分で混捏し、加工油
脂を添加した。次いで、低速2分、高速3分で混捏し、
DHA含有油脂の半量を添加し、続けて低速2分、高速
3分で混捏し、DHA含有油脂の残った半量を添加し
た。さらに、低速2分、高速5分で混捏し、捏ねあげ温
度を27.5±0.5℃として、パン生地を調製した。
ついで、これを90分間一次醗酵させた。醗酵終了温度
は31℃であった。その後、5℃の冷蔵庫で2時間生地
を冷やして醗酵を停止させた。Materials other than DHA-containing fats and oils and processed fats and oils were put into a ball and kneaded at low speed for 2 minutes and high speed for 6 minutes to add the processed fats and oils. Then, knead at low speed for 2 minutes and high speed for 3 minutes,
Half of the DHA-containing oil was added, followed by kneading at low speed for 2 minutes and high speed for 3 minutes, and the remaining half of the DHA-containing oil was added. Further, the mixture was kneaded at a low speed for 2 minutes and at a high speed for 5 minutes to adjust the kneading temperature to 27.5 ± 0.5 ° C. to prepare bread dough.
Then, this was subjected to primary fermentation for 90 minutes. The fermentation completion temperature was 31 ° C. Then, the dough was cooled in a refrigerator at 5 ° C. for 2 hours to stop the fermentation.
【0042】次に、得られたパン生地を分割した(分割
生地一個当たりの重量:75g)。この分割操作後の生
地を回復させるためにベンチタイムを20分とり、生地
を折り込み後、ロール成形した。成形物をホイロにて3
8℃、湿度80%で、60分間二次醗酵を行った。Next, the obtained bread dough was divided (weight per divided dough: 75 g). In order to recover the dough after this dividing operation, a bench time of 20 minutes was set, and the dough was folded and then roll-formed. Molded product with proofer 3
Secondary fermentation was carried out for 60 minutes at 8 ° C. and 80% humidity.
【0043】以上のようにして調製した二次醗酵後のパ
ン生地を180℃のオーブンで13分間焼成し、ロール
パンを調製した。The bread dough after the secondary fermentation prepared as described above was baked in an oven at 180 ° C. for 13 minutes to prepare rolls.
【0044】製造されたパンは、べたつきもなく、魚臭
は認められなかった。また、ロット間でのばらつきも全
くなかった。なお、DHA含有量は、1個あたり約1.
0gであった。このように、本発明のDHA含有油脂組
成物を用いることにより、中種法によることなく、また
アレルギー源ともなり得る液卵を添加する必要もなく、
DHAを高含有量、とくに500mg/100g以上含
有し、魚臭がばらつくことなく安定して抑制されたパン
類を製造することが可能であった。The produced bread was neither sticky nor fishy. Also, there was no variation between lots. The DHA content is about 1.
It was 0 g. Thus, by using the DHA-containing oil and fat composition of the present invention, it is not necessary to add a liquid egg that can be a source of allergy, without using the intermediate seed method.
It was possible to produce breads containing a high amount of DHA, particularly 500 mg / 100 g or more, and stably suppressing fish odor without variation.
【0045】製造例5 スパゲッティの製造 下記の表に示す配合に従い、スパゲッティを製造した。Production Example 5 Production of spaghetti Spaghetti was produced according to the formulation shown in the table below.
【0046】[0046]
【表4】 [Table 4]
【0047】スパゲッティの混捏用の水は次のようにし
て調整した。すなわち、水200gをDHA含有油脂組
成物に少量づつ添加しながら乳化水を作成した。さらに
この乳化水に混捏用の水を添加して、総量を28.6k
gにした。次に、食塩300gを混捏用の水に溶解し
た。Water for kneading spaghetti was prepared as follows. That is, emulsified water was prepared by adding 200 g of water little by little to the DHA-containing oil and fat composition. Furthermore, water for kneading was added to this emulsified water to give a total amount of 28.6k.
g. Next, 300 g of salt was dissolved in water for kneading.
【0048】デュラム小麦のセモリナ100kgを混捏
型リボンミキサーに投入し、混捏用の水を拡散させなが
ら添加した。混捏は毎分60回転の速度で4分間とし
た。混捏後の生地は約10kgほどに分割してポリエチ
レン製の袋に取り分けて、20〜30分間常温下で熟成
させた。100 kg of durum wheat semolina was placed in a kneading-type ribbon mixer, and water for kneading was added while being diffused. The kneading was performed at a speed of 60 rpm for 4 minutes. The dough after kneading was divided into about 10 kg pieces, divided into polyethylene bags, and aged at room temperature for 20 to 30 minutes.
【0049】次に、熟成後の生地をパスタ用の押し出し
製麺機に投入して、スパゲッティを抽出製麺した。抽出
時の圧力は90〜100kg/cm2の間とした。抽出
後のスパゲッティは竿に掛けて乾燥室にて乾燥した。乾
燥は、35℃以下のファンによる空気の循環で、72時
間以上かけて行った。乾燥の終了は、製品の水分値が1
3%以下となった時とした。Next, the aged dough was put into an extrusion noodle making machine for pasta, and spaghetti was extracted to make noodles. The pressure during extraction was between 90 and 100 kg / cm 2 . The spaghetti after extraction was hung on a rod and dried in a drying room. Drying was performed by circulating air with a fan at 35 ° C. or lower for 72 hours or longer. At the end of drying, the water content of the product is 1
The time was set to 3% or less.
【0050】製造されたスパゲッティに、魚臭は認めら
れなかった。また、ロット間でのばらつきも全くなかっ
た。なお、DHA含有量は、100gあたり約320m
gであった。No fishy odor was observed in the produced spaghetti. Also, there was no variation between lots. The DHA content is about 320 m per 100 g.
It was g.
【0051】製造例6
実施例2で得られたDHA含有油脂を用いた以外は製造
例5と同様にして生地を製造した。次いで、マカロニ用
の成形型を用いて成形し、網上で乾燥して、マカロニを
製造した。製造されたマカロニに、魚臭は認められなか
った。また、ロット間でのばらつきも全くなかった。な
お、DHA含有量は、100gあたり約315mgであ
った。Production Example 6 A dough was produced in the same manner as in Production Example 5 except that the DHA-containing fat or oil obtained in Example 2 was used. Then, it was molded using a mold for macaroni and dried on a net to produce macaroni. No fishy odor was observed in the manufactured macaroni. Also, there was no variation between lots. The DHA content was about 315 mg per 100 g.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 松井 徳則 愛知県丹羽郡扶桑町高雄下山458 (72)発明者 矢澤 一良 神奈川県藤沢市鵠沼松が岡3丁目19番9号 (72)発明者 河田 秀司 愛知県犬山市大字橋爪字末友7番 (72)発明者 原 宏 愛知県名古屋市熱田区大宝2丁目4番6− 706白鳥パークハイツ公園通り Fターム(参考) 4B026 DC01 DC05 DG01 DG09 DG11 DK05 DL02 DX01 4H059 BA33 BA39 BB05 BB06 BB14 BB15 BB18 BB22 BB45 BC06 BC13 EA03 EA11 ─────────────────────────────────────────────────── ─── Continued front page (72) Inventor Tokinori Matsui 458 Takao Shimoyama, Fuso Town, Niwa District, Aichi Prefecture (72) Inventor Kazuyoshi Yazawa Kugenuma Matsugaoka 3-chome No. 19-9, Fujisawa City, Kanagawa Prefecture (72) Inventor Shuji Kawada 7 Suetsumu, Hashizume, Inuyama, Aichi Prefecture (72) Inventor Hiroshi Hara 2-4-6 Daiho, Atsuta-ku, Nagoya-shi, Aichi 706 Swan Park Heights Park Street F-term (reference) 4B026 DC01 DC05 DG01 DG09 DG11 DK05 DL02 DX01 4H059 BA33 BA39 BB05 BB06 BB14 BB15 BB18 BB22 BB45 BC06 BC13 EA03 EA11
Claims (7)
面活性剤及び抗酸化剤を含んでなる、多価不飽和脂肪酸
含有油脂組成物。1. A polyunsaturated fatty acid-containing oil / fat composition comprising a polyunsaturated fatty acid-containing oil / fat, sesame oil, a surfactant and an antioxidant.
油を2%以上、界面活性剤を0.5%〜10%、及び抗
酸化剤を0.05%〜5%含む、請求項1記載の多価不
飽和脂肪酸含有油脂組成物。2. A polyunsaturated fatty acid-containing oil or fat containing 2% or more of sesame oil, 0.5% to 10% of a surfactant, and 0.05% to 5% of an antioxidant. The polyunsaturated fatty acid-containing oil / fat composition described.
脂肪酸含有油脂である、請求項1又は2記載の多価不飽
和脂肪酸含有油脂組成物。3. The polyunsaturated fatty acid-containing oil / fat composition according to claim 1, wherein the polyunsaturated fatty acid-containing oil / fat is a highly unsaturated fatty acid-containing oil / fat.
サエン酸含有油脂及び/又はイコサペンタエン酸含有油
脂である、請求項3記載の多価不飽和脂肪酸含有油脂組
成物。4. The polyunsaturated fatty acid-containing oil / fat composition according to claim 3, wherein the highly unsaturated fatty acid-containing oil / fat is docosahexaenoic acid-containing oil / fat and / or icosapentaenoic acid-containing oil / fat.
飽和脂肪酸含有油脂組成物を用いて製造される食品。5. A food product produced by using the polyunsaturated fatty acid-containing oil or fat composition according to any one of claims 1 to 4.
飽和脂肪酸含有油脂組成物を含んでなる食品。6. A food comprising the polyunsaturated fatty acid-containing oil or fat composition according to claim 1.
面活性剤及び抗酸化剤を含むことを特徴とする食品。7. A food product comprising a polyunsaturated fatty acid-containing fat or oil, sesame oil, a surfactant and an antioxidant.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002252011A JP2003306690A (en) | 2002-02-18 | 2002-07-29 | Oil-and-fat composition containing polyunsaturated fatty acid |
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