JP2006298969A - Highly unsaturated fatty acid containing fat and oil powder and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a highly unsaturated fatty acid containing fat and oil powder excellent in oxidation stability and to provide a method for producing the same. <P>SOLUTION: The highly unsaturated fatty acid containing fat and oil powder is obtained by adding a combination of two types of lecithins, i.e., lecithin of a phosphatidylcholine content of 55% or more and an enzymatically decomposed lecithin, in a specified ratio, adding a specified amount of soybean peptide of a chain length of 3 to 6, emulsifying the mixture to form fine particles, adding a base agent to the fine particles, and drying the resulting mixture by e.g., spray drying to form a dried product powder. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a highly unsaturated fatty acid-containing fat and oil powder excellent in flavor and oxidation stability, and a method for producing the same.

  In recent years, the functionality of fats and oils containing highly unsaturated fatty acids has attracted attention. In particular, oils such as fish oil, perilla seed oil and linseed oil rich in α-3 linolenic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), which are n-3 highly unsaturated fatty acids, are cardiovascular diseases Preventive effect, brain development promotion action, memory learning brain maintenance improvement action, dementia improvement effect, visual function maintenance improvement action, mental stabilization action, antitumor action, anti-inflammatory action, etc. It has been reported to show. In addition, fats and oils containing n-6 polyunsaturated fatty acids such as arachidonic acid and γ-linolenic acid also protect hepatocytes, prevent gastric ulcers, improve dysmenorrhea, lower blood cholesterol levels, atopic It is known to exhibit physiological effects such as dermatitis improving action.

  However, fats and oils containing these polyunsaturated fatty acids are generally poor in stability and have the property of being easily oxidized. Therefore, in practical use, it is often processed as a capsule-type food contained in a film such as gelatin, and its use for other purposes is extremely limited.

On the other hand, for the purpose of use in various foods, various attempts have been made to make highly unsaturated fatty acid-containing fats and oils having poor oxidation stability into stable powders (for example, Patent Documents 1 to 11). Specifically, a method of adsorbing fats and oils to arabinogalactan (Patent Document 1), a method of emulsifying oils and fats, adding dietary fiber and drying to powder (Patent Document 2), monoglycerides and fats and oils Method of adding antioxidants and emulsifying, then adding protein and sugar to make powder (Patent Document 3), Method of emulsifying oils and fats, and double coating with water-insoluble and water-soluble film (Patent Document) 4) Method of coating fats and oils with porous starch granules and then coating with zein (Patent Document 5), Method of emulsifying fats and oils and using insoluble fiber as a powdered base (Patent Documents 6 and 7) , A method of protecting the surface of powdered fats and oils with a film such as pullulan and gelatin (Patent Document 8, Patent Document 9), a method of emulsifying fats and oils with soy milk, and then drying and pulverizing (Patent Document 10), emulsifying fats and oils The solution in the emulsion when powdered. Method of reducing the oxygen (Patent Document 11) have been implemented. However, in any of the methods, there are some problems such as inferior oxidation stability compared to general powdered fats and oils, a raw odor derived from fish oil, and a smell derived from powdered raw materials. Therefore, highly unsaturated fatty acid-containing fats and oils powders that are excellent in flavor and oxidative stability and are generally available are desired.
Japanese Patent Laid-Open No. 5-64544 JP-A-5-137506 JP-A-6-172882 JP-A-6-228589 JP-A-6-240287 JP-A-7-278586 JP-A-8-134493 Japanese Patent Laid-Open No. 9-87656 Japanese Patent Laid-Open No. 11-269483 Japanese Patent No. 3177947 Specification JP 2003-183691 A

  The object of the present invention is to solve the problems of the conventional highly unsaturated fatty acid-containing oil and fat powder as described above, and to use a highly unsaturated fatty acid-containing oil and fat such as fish oil which has poor stability and is easily oxidized. An object is to provide a highly unsaturated fatty acid-containing fat and oil powder that is excellent in stability and can be used in various foods, and a method for producing the same.

  The present inventors have studied various techniques for making highly unsaturated fatty acid-containing fats and oils into stable powders. As a result, lecithin of a specific component composition, preferably a specific amount of soybean peptide of a specific chain length is blended in a specific amount with respect to fats and oils, emulsified to form fine particles, and then dried by adding a powdered base. I found that the problem could be solved. That is, in the present invention, two types of lecithin, lecithin having a phosphatidylcholine content of 55% or more, and enzyme-decomposed lecithin are mixed in a ratio of 100: 0 to 50:50, and the total amount of these is determined by weight ratio. Equal to or greater than that, preferably 1 to 10 to 1/2 amount of soybean peptide with a chain length of 3 to 6 is added, emulsified to form fine particles, and then the base is added and dried It is a highly unsaturated fatty acid-containing fat and oil powder obtained by doing.

  According to the present invention, highly unsaturated fatty acid-containing fats and oils, which are generally said to have poor stability such as fish oil, are added to lecithin for foods of a specific component composition, preferably soybean peptide, to make emulsified fine particles. Excellent oxidation stability can be imparted. Moreover, by adding an excipient | filler (powdering base) to this emulsified solution and drying and pulverizing, it can be set as the powder which was excellent in oxidation stability, and the external appearance and the flavor were favorable. Furthermore, the highly unsaturated fatty acid-containing fat and oil powder according to the present invention can be added to various foods, and does not affect the appearance and flavor of the foods. This makes it easier to use unsaturated fatty acid-containing oils and fats and expands their uses.

  Hereinafter, the present invention will be described in detail. Polyunsaturated fatty acid-containing fats and oils used in the present invention include, for example, fish oil containing DHA and / or EPA, seaweed oil, perilla oil containing α-linolenic acid, egoma oil, linseed oil, and γ-linolenic acid Evening primrose oil, borage oil, and other oils and fats containing linoleic acid, arachidonic acid and docosapentaenoic acid (DPA), but are not limited thereto.

  The lecithin used in the present invention is a high phosphatidylcholine (PC) -containing lecithin and an enzymatically degraded lecithin used for food applications. The lecithin may be soybean lecithin or egg yolk lecithin, but soybean lecithin is preferred. Examples of the high PC-containing soybean lecithin include, for example, SLP-PC35 having a PC content of 35%, SLP-PC55 having a PC content of 55%, and SLP-PC70 having a PC content of 70% or more (all manufactured by Sakai Oil Co., Ltd.) In the present invention, the PC content is required to be 55 to 90%, preferably 65 to 80%, more preferably 70%. If the PC content is less than 55%, the emulsified state is insufficient and separation of fat and water is observed, and if it exceeds 90%, it is difficult to produce lecithin at an industrial level, and the viscosity during emulsification increases. Inferior to sex. Examples of the enzyme-decomposed lecithin include, but are not limited to, SLP-white lyso, SLP-paste lyso (both manufactured by Sakai Oil Co., Ltd.) and the like. Equivalent products can also be used.

  In the present invention, the weight ratio of lecithin to highly unsaturated fatty acid-containing fat (lecithin / fat) is required to be equivalent (100%) to 300%, preferably 150 to 250%. Preferably it is 180 to 220%. If the weight ratio of the lecithin to the highly unsaturated fatty acid-containing fat is less than 100%, the emulsified state is insufficient, and the intended stable preparation cannot be obtained. If it exceeds 300%, there is no problem in the quality of the product. However, the content of fats and oils decreases, the overall volume increases, the intake increases, and it becomes difficult to eat.

  Furthermore, in the present invention, the lecithin is required to contain lecithin having a PC content of 55% or more and enzymatically degraded lecithin in a weight ratio of 100: 0 to 50:50, preferably 90:10 to 60 : 40, more preferably 80:20 to 70:30. When the blended amount of lecithin having a PC content of 55% or more is less than 50% by weight, the emulsified state is insufficient, and separation between fats and oils is observed.

  The soy peptide is generally known to have an amino acid chain length of about 2 to 15, but the soy peptide used in the present invention preferably has a chain length of 3 to 6, for example, high-new R, high-new DC5 (whichever Can be used, but equivalent products can also be used. In the present invention, the blending amount of the soybean peptide is desirably 1/10 to 1/2, preferably 1/8 to 1/3, more preferably 1/6 to 1/4 of the fat weight. . If the blending amount of the soybean peptide is less than 1/10, the atomization of the emulsified particles is not promoted, and if it exceeds 1/2, the promotion of the atomization of the emulsified particles is hindered and the oxidation stability is poor.

The method for producing the highly unsaturated fatty acid-containing fat powder of the present invention,
(A) adding lecithin to fats and oils containing highly unsaturated fatty acid to emulsify them to form an emulsified solution containing emulsified fine particles; and (b) adding a powdered base to the emulsified solution and drying. The method includes a step of forming a highly unsaturated fatty acid-containing fat and oil powder.

  In the step (a), the emulsification is carried out by stirring with a commonly used apparatus such as a homogenizer. Further, the emulsified solution is subjected to treatments such as ultrasonic emulsification, membrane emulsification, and high pressure emulsification to form fine particles. At this time, fine particles are not formed unless the lecithin is used, and the object of the present invention cannot be achieved. Furthermore, the object of the present invention can be achieved more easily by using the above-mentioned specific blending amount and kind of food lecithin. Moreover, by adding the soybean peptide in addition to the lecithin, the formation of fine particles is promoted, and the object of the present invention can be achieved more easily. In addition, it is preferable to add the said soybean peptide with the said lecithin in the said (a) process.

The preferred method for producing highly unsaturated fatty acid-containing fat and oil powder of the present invention is as follows.
(A) adding lecithin and soybean peptide to oil and fat containing highly unsaturated fatty acid to emulsify to form an emulsified solution containing emulsified fine particles; and (b) adding a powdered base to the emulsified solution. It includes a step of forming a highly unsaturated fatty acid-containing fat powder by drying.

  The fine particles obtained in the step (a) have an emulsified particle diameter of 150 to 530 nm, preferably 210 to 340 nm, and more preferably 210 to 250 nm. If the emulsified particle diameter is less than 150 nm, it is difficult to achieve atomization industrially, and if it exceeds 530 nm, the oxidation stability is poor.

  In the step (b), the finely divided emulsified solution obtained in the step (a) can be pulverized by a general method. That is, after dissolving and diluting powdered bases such as gum arabic, dextrin, casein, pullulan, yeast cell wall concentrate, etc., these solutions are mixed with an emulsified solution and then dried by freeze drying, hot air drying, spray drying, etc. Thus, the desired highly unsaturated fatty acid-containing fat and oil powder can be obtained.

  In addition, when the present invention is carried out, fat-soluble functional components such as coenzyme Q10, carotenoids, plant sterols, triterpenes, vitamins A, D, and E are previously dissolved in the fats and oils to absorb these functional components. It is also possible to obtain highly unsaturated fatty acid-containing fats and oils excellent in the quality.

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

Example 1
5 g of refined fish oil (manufactured by Nippon Chemical Feed Co., Ltd., containing DHA 46% and EPA 5%) and 5 g of soybean lecithin (see Table 1) are added to 100 mL of water, and stirred at 5000 rpm using a stirring homogenizer POLYTRON PT3100 (manufactured by KINEMATICA). Stir for minutes and emulsify. Next, this emulsified solution was treated with OUTPUT 7 for 10 minutes with an ultrasonic grinder VP-15S (manufactured by Taitec Corporation), and the emulsified particles were pulverized into fine particles.

  Next, in order to confirm how fine the emulsified particles in these emulsified solutions are, the particle size was measured. For the measurement, a dynamic light scattering measurement device DLS-6000HLC (manufactured by Otsuka Electronics Co., Ltd.) was used, and each emulsified solution was appropriately diluted in distilled water filtered at 0.22 μm and measured using a 12 mmφ cell.

  As a result, as shown in Table 1, in combination with the enzyme-treated lecithin, the No. 1 content of lecithin having a PC content of 55% or more is 0 to 30%. The emulsified solutions of Nos. 3 and 6 have emulsion particle diameters of 850 and 1100 nm, whereas No. 3 containing lecithin having a PC content of 55% or more and 50% (2.5 g / 5.0 g) or more. It was confirmed that the solutions 1, 2, 4, 5 and 7 had a small emulsified particle diameter of 390 to 530 nm and were finely divided.

(Example 2)
SLP-PC70 and SLP-white lyso (both manufactured by Sakai Oil Co., Ltd.) are used at a weight ratio of 7: 3 to 5 g of perilla seed oil (Summit Oil Co., Ltd., containing 53% α-linolenic acid). Soy lecithin mixed at a ratio of 1/10, 1/5, 1/2, 1x, 2x and 3x was added, and 100 mL of water was added to make fine particles under the same conditions as in Example 1. .

  As a result, as shown in Table 2, the amount of soybean lecithin was 1/2 or less of the prototype No. In the solutions of Nos. 8, 9, and 10, the aqueous layer and the oil layer were separated. Separation was not observed in the solutions 10, 11, and 12, and a stable emulsified solution was obtained.

(Example 3)
Flaxseed oil (Summit Oil Co., Ltd., containing 51% α-linolenic acid) 5 g, SLP-PC70 2.5 g, SLP-white lyso 2.5 g (both from Sakai Oil Co., Ltd.) are added to 100 mL of water, The mixture was emulsified into fine particles under the same conditions as in Example 1. At this time, 0.5 to 2.5 g of two kinds of soybean peptides of High Newt R having a peptide chain length of 3 to 4 and High Newt DC5 of 5 to 6 (both manufactured by Fuji Oil Co., Ltd.) were added. A solution was prepared, and the influence on the formation of fine particles was evaluated by measuring the emulsified particle size by the same method as in Example 1.

  As a result, as shown in Table 3, a prototype No. 1 containing no soy peptide was added. No. 14 solution has an emulsified particle size of 410 nm, but for each of the soybean peptides, an equivalent amount (5.0 g) was added to linseed oil. In the 18 and 22 solutions, there was almost no change in the particle size, and the effect of promoting the formation of fine particles was not recognized. However, trial production No. 1 in which 1-10 to 1/2 amount (0.5 g to 2.5 g) of soybean peptide was added to linseed oil (5.0 g). In 15, 16, 17, 19, 20, and 21, the emulsified particle diameter was 210 to 340 nm, and the formation of fine particles was promoted. That is, it has been found that the addition of a specific amount of soybean peptide having a chain length of 3 to 6 has an effect of further promoting the formation of emulsion particles.

Example 4
Prototype No. 1 of Example 1. 3, 4, 6 and 7 and the prototype No. of Example 3. Each solution of 17 and 19 was stored at 40 ° C., and its stability against oxidation was evaluated by the rodan iron method. 200 μL of each stored solution was collected and diluted with 9.6 mL of 75% ethanol, and then 100 μL of 30% ammonium thiocyanate aqueous solution was further added. Further, 100 μL of a 0.02M ferric chloride 3.5% hydrochloric acid solution was added, and the absorbance at 500 nm after 3 minutes was measured accurately. Absorbance was measured once a day, continuously for one week, and the degree of oxidation over time of fats and oils contained in the emulsified solution was evaluated.

  As a result, as shown in FIG. 1, in combination with the enzyme-treated lecithin, 50% (2.5 g / 5.0 g) or more of high-PC content lecithin is contained, and the emulsified particles are finely divided into 400 to 530 nm. No. In the solutions of Nos. 4 and 7, trial production No. 1 having an emulsified particle diameter of 850 to 1100 nm. Compared with the solutions of 3 and 6, the increase in oxidation over time was suppressed. Furthermore, the trial production No. 1 in which the emulsified particle size is reduced to 210 to 310 nm by using soybean peptide together. In the solutions of Nos. 17 and 19, prototype No. It was confirmed that the oxidation stability was superior to the solutions of 4 and 7.

(Example 5)
The above prototype No. The solutions of 3, 4, 6, 7, 17, and 19 were stored at 40 ° C. for one week, and generation of a deteriorated odor was confirmed.

  As a result, as shown in Table 4, a trial product No. having a small amount of the high PC-containing lecithin and an emulsified particle size of 850 to 1100 nm was obtained. In the solutions 3 and 6, a clear fishy odor was generated. However, in combination with the enzyme-treated lecithin, prototype No. 1 containing 50% (2.5 g / 5.0 g) or more of high-PC lecithin and finely divided into an emulsified particle size of 400 to 530 nm. In each of the solutions 4 and 7, almost no deterioration odor was observed after storage at 40 ° C. Furthermore, the trial production No. 1 in which the emulsified particle size is reduced to 210 to 310 nm by using soybean peptide together. In the solutions Nos. 17 and 19, no deterioration odor was observed. That is, it was also confirmed in terms of functionality that these emulsion solutions in which the emulsion particles are finely divided are excellent in oxidation stability.

(Example 6)
Refined fish oil (manufactured by Nippon Chemical Feed Co., Ltd., DHA 46%, EPA 5% contained) 2 g of Fuji Oil Co., Ltd.) was added to 200 mL of water, and the mixture was stirred and emulsified at 8000 rpm for 10 minutes using a stirring homogenizer POLYTRON PT3100 (manufactured by KINEMATICA). Next, this emulsified solution was treated with OUTPUT 9 for 10 minutes by an ultrasonic grinder VP-15S (manufactured by Taitec Corporation), and the emulsified particles were pulverized to form fine particles. This operation was repeated 10 times to obtain a total of 2 L of an emulsified solution. Next, 200 g of cluster dextrin (produced by Ezaki Glico Co., Ltd.), which is an excipient (powder base), is dissolved in 2 L of water, and this solution is mixed with the previously prepared emulsified solution, followed by spray dryer L-8. Spray drying was performed using a mold (Okawara Kako Co., Ltd.). The operating conditions of the spray dryer were set at an inlet temperature of 140 ° C., an outlet temperature of 85 ° C., an atomizer speed of 30000 rpm, a cyclone differential pressure of 120 mmH ₂ O, and a flow rate of ₂ L / hour. Through the above steps, 290 g of DHA-containing purified fish oil powder was obtained.

  The powder thus obtained does not feel the fishy odor peculiar to fish oil even when eaten, has good appearance and properties, and can be used by adding to various foods. Moreover, even if this powder was put into a vial with a screw cap and stored at 40 ° C. for 1 month, no change in appearance or generation of a deteriorated odor was observed, and the flavor was kept good. That is, it was revealed that the DHA-containing fat and oil powder according to the present invention has good oxidation stability and high storage stability.

(Example 7)
Various powder raw materials shown in Table 5 were mixed with the DHA-containing purified fish oil powder obtained in Example 6 to prepare three types of soup powders: Western soup, vegetable soup, and Japanese soup. Each of the obtained soup powders was a powder having good fluidity, and was easily dissolved when 150 cc of hot water of 70 ° C. was added, and showed excellent dispersibility. Moreover, even if any soup was drunk, the raw odor derived from fish oil was not felt, and the flavor was favorable.

  Furthermore, the obtained three kinds of soups were placed in vials with screw caps and stored at 40 ° C. for 1 month. When the soup after storage was dissolved in 150 cc of hot water at 70 ° C., it was easily dissolved in hot water and showed excellent dispersibility. In addition, none of the soups felt a fresh odor derived from fish oil, and the flavor was good. From the above results, it was confirmed that the DHA-containing fat and oil powder according to the present invention can be added to various foods and does not deteriorate the flavor of the added food.

It is a graph which shows the time-dependent change of the light absorbency of the emulsified solution used for the said fat and oil powder for demonstrating the oxidation stability of the highly unsaturated fatty acid containing fat and oil powder of this invention.

Claims (4)

  A highly unsaturated fatty acid-containing fat and oil powder containing a highly unsaturated fatty acid-containing fat, lecithin and a powdered base, wherein the lecithin has a weight ratio of 100 to 300%, and the lecithin is phosphorous A highly unsaturated fatty acid-containing oil and fat powder containing lecithin having a fatidylcholine content of 55 to 90% and an enzymatically decomposed lecithin in a weight ratio of 100: 0 to 50:50.   Furthermore, the highly unsaturated fatty acid containing fats and oils powder of Claim 1 which contains the soybean peptide of chain length 3-6 in the quantity of 1/10-1/2 of fats and oils.   The highly unsaturated fatty acid-containing fat and oil powder according to claim 1 or 2, wherein the highly unsaturated fatty acid is a refined fish oil containing DHA and / or EPA, or a microalga-derived fat containing DHA. The highly unsaturated fatty acid-containing fat or oil according to any one of claims 1 to 3, comprising a step of adding emulsified lecithin or lecithin and soybean peptide to an oil containing highly unsaturated fatty acid to form emulsified fine particles. A method for producing a highly unsaturated fatty acid-containing fat and oil powder, wherein the emulsified fine particles have a particle size of 150 to 530 nm.

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