JP2019071803A - Container-packed edible oil and method for producing the same - Google Patents

Abstract

To provide a container-packed edible oil that has a good flavor, and to provide a method for producing the same.SOLUTION: Provided are: a container-packed edible oil comprising a container with a check valve and an oil composition contained in the container with a check valve and obtained by mixing an n-3 type polyunsaturated fatty acid-containing oil derived from at least one biological oil selected from the group consisting of fish oil and microbial oil, and a vegetable oil; and a method for producing container-packed edible oil comprising preparing an n-3 type polyunsaturated fatty acid-containing oil derived from a biological oil having a peroxide value (POV) of 1.0 meq/kg or less and being finished with deodorization treatment, mixing the prepared n-3 type polyunsaturated fatty acid-containing oil and a vegetable oil to obtain an oil composition and filling the oil composition in a container with a check valve.SELECTED DRAWING: Figure 1

Description

  The present disclosure relates to a container-packed edible oil and a method for producing the same.

  Biological oils that contain a large amount of functional components such as polyunsaturated fatty acids such as docosahexaenoic acid (DHA), such as fish oil or microbial oil, are noted for their ability to efficiently consume these functional components, It is widely used as an edible oil. On the other hand, in recent years, consumers' taste for food has been increasing, and not only taste and functionality but also demand for aroma has been increasing.

  It is known that polyunsaturated fatty acids are easily degraded by oxidation and the like, and that a characteristic odor is generated with the degradation. Therefore, various techniques have been proposed to reduce the oxidative odor of fish oil and the like.

For example, Patent Document 1 discloses docosahexaenoic acid, eicosapentaenoic acid, characterized in that it comprises at least two selected from the group consisting of a spice family, a family of grass family members, a family of family grass family members, a spice of family Cinnamomiaceae and extracts thereof. Or antioxidants for fish oil containing these are described.
Patent Document 2 describes an edible oil in which the oxidation of DHA oil during heating is prevented by adding a predetermined amount of lemon oil to DHA oil, and the odor (fish odor) possessed by DHA oil itself is masked. There is.
In Patent Document 3, an extract obtained by subjecting the head of a fish to a predetermined treatment is separated into a liquid portion and a solid content, and the liquid portion is allowed to stand to recover a fish oil recovered as a supernatant; olive oil and sesame oil An edible oil is disclosed which is characterized in that

Japanese Patent Application Laid-Open No. 7-236418 JP-A-8-275728 JP, 2009-291164, A

  However, it has been found that it is difficult to completely suppress the odor peculiar to the source organism even if the oxidation odor of the food oil is suppressed to reduce the oxidation odor, and the odor discomfort is increased during the storage. The Odors derived from sources, such as fish-specific fresh odors, can reduce the commercial value in terms of flavor. For this reason, there is room for improvement to meet the consumer's high demand for edible oils in terms of flavor.

  Accordingly, an object of the present disclosure is to provide a container-packed edible oil with a good flavor and a method for producing the same.

The present disclosure includes the following.
[1] An n-3 polyunsaturated fatty acid-containing container derived from at least one biological oil selected from the group consisting of fish oil and microbial oil, which is contained in a container with a check valve and the container with a check valve A container-packed edible oil comprising an oil and an oil composition obtained by mixing vegetable oil.
[2] The container-packed edible oil according to [1], wherein the dissolved oxygen content of the oil composition is 11 mg / L or less.
[3] The container-packed edible oil according to [1] or [2], wherein the peroxide value (POV) of the n-3 polyunsaturated fatty acid-containing oil is 1.0 meq / kg or less.
[4] The container-packed edible oil according to any one of [1] to [3], wherein the container with a check valve is a light-shielding container.
[5] The container-packed edible oil according to any one of [1] to [4], wherein the n-3 polyunsaturated fatty acid-containing oil is a deodorized oil.
[6] The container according to any one of [1] to [5], wherein the content of saturated fatty acids in the n-3 polyunsaturated fatty acid-containing oil is 30% by weight or less based on the total weight of all fatty acids Filling oil.
[7] A container obtained by mixing an n-3 polyunsaturated fatty acid-containing oil derived from a biological oil and a vegetable oil contained in a container with a check valve and the container with a check valve, and having a peroxide value An oil composition having a POV of 19.0 meq / kg or less;
[8] Providing an n-3 polyunsaturated fatty acid-containing oil derived from a biological oil having a peroxide value (POV) of 1.0 meq / kg or less and containing a deodorizing treatment, A container-packed edible oil comprising: mixing an oil containing a formulated n-3 polyunsaturated fatty acid with a vegetable oil to obtain an oil composition; and filling the oil composition in a container with a check valve Manufacturing method.
[9] The production method according to [8], which comprises supplying nitrogen to the oil composition prior to filling the container with a check valve to obtain an oil composition having a dissolved oxygen amount of 11 mg / L or less.
[10] The method according to [8] or [9], wherein the biological oil is at least one selected from the group consisting of fish oil and microbial oil.
[11] The method for producing a container-packed edible oil according to any one of [8] to [10], wherein the POV of the oil composition filled in the container with a check valve is 19.0 meq / kg or less.

  According to the present disclosure, a container-packed edible oil having a good flavor and a method for producing the same can be provided.

FIG. 1 is a schematic cross-sectional view of a container-packed edible oil according to an embodiment, showing a state in which a main body and an inner layer body are separated from each other.

The container-packed edible oil according to the present disclosure includes a container with a check valve, and an n-3 series derived from at least one biological oil selected from the group consisting of fish oil and microbial oil, which is contained in the container with the check valve. It is a container-packed edible oil comprising an oil composition obtained by mixing a polyunsaturated fatty acid-containing oil and a vegetable oil. Hereinafter, it may be called the first container-packed edible oil.
Another container-packed edible oil according to the present disclosure is a container with a check valve, and a container containing a check valve and mixed with an n-3 polyunsaturated fatty acid-containing oil derived from a biological oil and a vegetable oil. And an oil composition obtained and having a peroxide value (POV) of 19.0 meq / kg or less. Hereinafter, it may be called a second container-packed edible oil.
The method for producing a container-packed edible oil according to the present disclosure has a peroxide value (POV) of not more than 1.0 meq / kg, and the n-3 polyvalent non-derived polymer derived from biological oil after purification treatment including deodorization treatment. Providing a saturated fatty acid-containing oil, mixing the prepared n-3 polyunsaturated fatty acid-containing oil with a vegetable oil to obtain an oil composition, the oil composition in a container with a check valve And a method of producing a container-packed edible oil.

The first and second container-packed edible oils have the above-described constitution and have a good flavor in which the characteristic odor derived from the source of the n-3 polyunsaturated fatty acid-containing oil is suppressed. it can.
The method for producing a container-packed edible oil according to the above configuration can efficiently obtain a container-packed edible oil having a good flavor in which a specific odor derived from a source is suppressed.
In the present disclosure, when the first and second container-packed edible oils are indicated without distinction, they are simply referred to as “container-packed edible oils”.

  More specifically, the odor specific to the source that may impair the flavor of the edible oil includes not only the oxidative odor due to the oxidation of polyunsaturated fatty acids contained in the edible oil, but also other odors. And odors other than oxidative odor have been found to increase discomfort during storage. The container-packed edible oil according to the present disclosure can effectively and stably suppress source-specific odor that is not attributable to oxidation. As a result, even a container-packed edible oil containing an n-3 polyunsaturated fatty acid-containing oil can stably have a good flavor.

  The mechanism of generation of odor specific to sources other than oxidative odor is unknown, and the control effect of the container-packed edible oil on odor is not sufficiently clarified. In the present specification, in the container-packed edible oil after storage, it is expressed as "the odor is suppressed" or the like that the odor specific to the source is not unpleasant or slightly unpleasant but not a problem. Do.

  The term "specific odor" in the expression "specific odor derived from the source of the n-3 polyunsaturated fatty acid-containing oil" and the like in the present specification means an odor which is perceived as unpleasant depending on the type of the source. Means For example, when fish is used as a source, odor represented by fresh odor specific to fish may be mentioned. When microorganism is used as a source, unpleasant odor specific to microorganisms represented by odor of culture medium may be mentioned. .

  The term "oil" or "oil or fat" as used herein refers to an oil containing only triglycerides, triglycerides as the main component, and other lipids such as diglycerides, monoglycerides, phospholipids, cholesterol, free fatty acids and the like. Also includes oil. "Oil" or "oil or fat" means a composition comprising these lipids.

  The term "fatty acids" refers not only to free saturated or unsaturated fatty acids themselves, but also to free saturated or unsaturated fatty acids, saturated or unsaturated fatty acid alkyl esters, triglycerides, diglycerides, monoglycerides, monoglycerides, phospholipids, steryl esters, etc. The fatty acid as a contained structural unit is also contained and can be paraphrased as a constituent fatty acid. In the present specification, unless otherwise stated or otherwise indicated, when referring to the fatty acid present or used, the presence or use of any form of fatty acid containing compound is included. Examples of the form of the compound containing a fatty acid include free fatty acid form, fatty acid alkyl ester form, glyceryl ester form, phospholipid form, steryl ester form and the like. Where a fatty acid is specified, it may be present in one form or as a mixture of two or more forms.

  In describing fatty acid, a simplified representation may be used in which the number of carbon atoms, the number of double bonds, and the location of double bonds are represented using numbers and alphabets, respectively. For example, a saturated fatty acid having 20 carbon atoms is represented as "C20: 0", a monounsaturated fatty acid having 18 carbon atoms is represented as "C18: 1", etc., and docosahexaenoic acid (DHA) is represented as "C22: 6, n It is written as "-3" etc. Here, "n-3" is also described as ω-3, but this is the third bonding position of the first double bond when counted from the last carbon (ω) toward carboxy Indicates that. This method is well known to those skilled in the art, and fatty acids described according to this method can be easily identified by those skilled in the art. The carbon number of the fatty acid means the carbon number of the constituent fatty acid.

  In the present specification, the content of fatty acid in the composition is determined based on the fatty acid composition unless otherwise specified. The fatty acid composition can be determined according to a conventional method. Specifically, when the fatty acid in the composition to be measured is other than the fatty acid lower alkyl ester, the fatty acid lower alkyl ester obtained by esterifying the fatty acid to be measured using a lower alcohol and a catalyst is used . When the fatty acid in the composition to be measured is a fatty acid lower alkyl ester, the fatty acid to be measured is used as it is. The resulting fatty acid lower alkyl ester is then analyzed using gas chromatography as a sample. The peak corresponding to each fatty acid is identified in the obtained gas chromatography chart, and the peak area of each fatty acid is determined using the Agilent ChemStation integration algorithm (revision C. 01.03 [37], Agilent Technologies). The peak area refers to the total peak area of the peak area of each component of the chart analyzed by gas chromatography, thin layer chromatography / hydrogen flame ionization detector (TLC / FID), etc. of oils and fats containing various fatty acids as constituents. It is a ratio (area%) to the area, and indicates the content ratio of the component of the peak. The values by area% obtained by the above-mentioned measurement method can be used interchangeably as the values by weight% of each fatty acid relative to the total weight of fatty acids in the sample. Japan Oil Chemistry Association (JOCS) established Standard oil and fat analysis test method 2013 version 2.4.2.1-2013 Fatty acid composition (FID constant temperature gas chromatography method), and 2.4.2.2-2013 fatty acid composition (FID increase) See hot gas chromatography). In the present specification, for the sake of convenience, it is expressed as "% by weight".

In the present specification, the term "process" is included in the term if the intended function of the process is achieved, even if it can not be clearly distinguished from other processes, not only the independent process. .
Moreover, "-" which shows a numerical range in this specification shall show the range which includes the numerical value described before and after that as minimum value and the maximum value, respectively.

  In the present specification, the amount of each component in the composition means, when there is a plurality of substances corresponding to each component in the composition, the total amount of the plurality of substances present in the composition unless otherwise specified. Do. As used herein, the terms "below" or "below" with respect to percentages mean 0% or a range that includes values not detectable by current means unless a lower limit is specifically stated.

[Container stuffed edible oil]
The first container-packed edible oil comprises a container with a non-return valve and an n-3 series derived from at least one biological oil selected from the group consisting of fish oil and microbial oil contained in the container with non-return valve. It is a container-packed edible oil comprising an oil composition obtained by mixing a polyunsaturated fatty acid-containing oil and a vegetable oil.
Hereinafter, the first container-packed edible oil according to the present disclosure will be described using the drawings.
FIG. 1 shows a state in which the main body 14 and the inner layer body 16 of the container-packed edible oil 10 according to one embodiment are separated from each other. The container-packed edible oil 10 has a container 12 with a check valve, and an oil composition 26 contained in the inner layer 16 inside the container 12 with a check valve.

<Container with check valve>
The non-return valve container 12 includes a substantially bottomed cylindrical main body 14 and an inner layer 16 housed inside the main body 14. There is no restriction | limiting in particular about the material of the main body 14 and the inner-layer body 16, Usually, what is necessary is just to be equipped with the material, structure, etc. which are used for this use. For example, the main body 14 is made of polyethylene resin or polypropylene resin, and the inner layer 16 is made of a polyamide resin or ethylene vinyl alcohol copolymer incompatible with the main body 14.

The main body 14 is a so-called delamination bottle, and has a double structure in which the inner layer body 16 is accommodated.
The main body 14 is provided with an opening 15 for filling the storage space 18 inside the inner layer body 16 with the oil composition 26 or discharging the oil composition 26 filled in the storage space 18. The main body 14 and the opening 20 of the inner layer 16 are integrated around the portion 15. A lid 22 is detachably attached to the opening 15 of the main body 14 by a screw structure.

  The lid 22 is provided with a check valve 24 at a position where it can seal the opening 20 of the inner layer 16 when the lid 22 is attached to the opening 20. One end of the check valve 24 is provided to the lid 22 in a state capable of opening and closing in accordance with the internal pressure. The check valve 24 is opened from the inside of the main body 14 to the outside to discharge the oil composition 26. At this time, the check valve 24 serves as a non-return mechanism that prevents the entry of air or the like from the outside. The check valve 24 keeps the opening 20 closed when pressure is not applied from the inside of the inner layer 16 to the outside through the opening 20.

  Similar to the main body 14, the inner layer body 16 has a bottomed cylindrical shape as a whole and is formed in a bottle shape having substantially the same size as the main body 14. The inner layer body 16 is fully filled with the oil composition 26, and the check valve 24 of the lid 22 maintains a state in which air does not enter. As described above, when the oil composition 26 is fully filled, the main body 14 and the inner layer body 16 are in contact with each other in the accommodation space 18 in the check valve-equipped container 12 (indicated by a solid line).

  When the main body 14 is pressed when discharging the oil composition 26 in the accommodation space 18, the inner layer 16 is crushed together with the main body 14 (FIG. 1, arrow direction). As the inner layer body 16 is crushed, the oil composition 26 in the housing space 18 pushes the check valve 24 from the inside and is discharged from the opening 20 to the outside. When the pressure applied to the main body 14 is released, the discharge of the oil composition 26 from the opening 20 is stopped, and the check valve 24 is closed accordingly. At this time, since the air does not enter, the remaining oil composition 26 after the discharge is filled (indicated by a broken line) while the inner layer 16 is crushed. As the main body 14 returns to its original shape with the release of pressure, the inner layer 16 further separates from the main body 14 to create a space between the inner layer 16 and the main body 14.

  The shape of the non-return valve container 12 is not particularly limited as long as it can contain the oil composition 26 and can be discharged from the opening 20. The shape and material of the check valve 24 is not particularly limited as long as the opening 20 can be opened when discharging the oil composition 26 and closed when not discharging. By providing the check valve 24 at the opening 20, the container 12 with the check valve can suppress the entry of air or the like from the opening 20 into the accommodation space 18.

  The non-return valved container 12 may be a light-tight container. By using a light-shielding container, light deterioration of the oil composition 26 in the housing space 18 can be suppressed. The light shielding container may be capable of suppressing transmission of light such as ultraviolet light, visible light and infrared light into the accommodation space 18. For example, a container with a light shielding film having a light shielding film around the main body 14, at least one of the main body 14 and the inner layer 16 contains a light reflecting agent or a light absorbing agent, at least one of the main body 14 and the inner layer 16 is colored Coloring containers etc. can be mentioned. The light shielding film or the light shielding container may be a colored film or a colored light shielding container.

Next, the oil composition 26 will be described below. In addition, below, a code | symbol is abbreviate | omitted and demonstrated.
<Oil composition>
The oil composition is obtained by mixing an n-3 polyunsaturated fatty acid-containing oil derived from at least one biological oil selected from the group consisting of fish oil and microbial oil with a vegetable oil . In the present disclosure, an n-3 polyunsaturated fatty acid-containing oil derived from at least one biological oil selected from the group consisting of fish oil and microbial oil is simply referred to as "(n-3) PUFA-containing oil" There is a case.

The n-3 polyunsaturated fatty acid in the present specification means an n-3 polyunsaturated fatty acid having a carbon number of 20 or more and a divalent or more. (N-3) The n-3 polyunsaturated fatty acid contained in the PUFA-containing oil can contain an n-3 polyunsaturated fatty acid having a carbon number of 20 or more and a trivalent or more, for example, the carbon number 20 or more and 22 or less n-3 type | system | group polyunsaturated fatty acid can be mentioned. Specifically, as n-3 polyunsaturated fatty acids, eicosatetraenoic acid (ETA) (C20: 4, n-3), eicosapentaenoic acid (EPA) (C20: 5, n-3) And docosapentaenoic acid (DPA _n-3 ) (C22: 5, n-3), docosahexaenoic acid (DHA) (C 22: 6, n-3), etc., which may be used alone or in combination of two or more. Can be used in combination.

  (N-3) The PUFA-containing oil preferably contains DHA, EPA or a combination thereof in terms of the desired functionality. (N-3) When the PUFA-containing oil contains DHA, EPA or a combination thereof, the (n-3) PUFA-containing oil is composed of other n-3 polyunsaturated fatty acids and other polyunsaturated fatty acids. And at least one selected from the group consisting of

  (N-3) The PUFA-containing oil is derived from at least one biological oil selected from the group consisting of fish oil and microbial oil. Fish oil and microbial oil may contain a high content of n-3 polyunsaturated fatty acids. Biological oil means what was obtained from biomass origin. The biological oil may be a biological oil derived from a recombinant. The term "biomass" refers to an individual, a collection or mass of cells at a given point in time, which has grown in a given area or ecosystem. (N-3) The PUFA-containing oil may contain, in addition to fish oil and microbial oil, crustacean described later, or aquatic product raw oil derived from marine animals.

  Examples of fish oil include fats and oils contained in fish, phospholipids, lipids including wax esters and the like. As fish oil, herring (herring), sardines (sardine), anchovy (anchovy), menhaden (menhaden), pilchard (pilchard), saury (saly), tuna (tuna), bonito (bonito), merulosa (hake), (Catfish), カ in シ シ) (capelin), Atlantic goldfish (red fish), whitefish (white fish), mackerel (mackerel), horse mackerel (jack mackerel), yellowtail (yellowtail), ikanago (sand eel), bib (pout) ), Salmon (polmon), polac (pollock), cod (cod), halibut (halibut), trout (trout), blue whitening (blue whitening), splat (sprat), shark (shark), dogfish (dogfish) And other fish-derived oils, and mixtures of these oils.

The microbial oil is exemplified by fats and oils contained in microorganisms, phospholipids, lipids including wax esters and the like. The microorganism may be a lipid-producing microorganism or a lipid-producing microorganism, and may include algae, fungi, bacteria, fungi, and stramenopile.
Examples of the algae include Labyrinthulamycota, Thraustochytrium, and the like.
Examples of the fungi include Yarrowia, Candida, Saccharomyces, Schizosaccharomyces, Pichia and the like.
Examples of bacteria include Agrobacterium, Bacillus, Escherichia, Pseudomonas, Actinomyces, and the like.

  Examples of fungi include Mortierella, Conidiobolus, Condiobolus, Pythium, Phytophthora, Penicillium, Cladosporium, Mucor, and Mucor. At least one species selected from the group consisting of Fusarium, Fusarium, Aspergillus, Rhodotorula, Entomophthora, Echinosporangium, and Saprolegnia. It can be mentioned. Among them, a microorganism belonging to the genus Mortierella is more preferable. Examples of microorganisms belonging to the genus Mortierella include Mortierella elongata (Mortierella elongata), Mortierella exigua, Mortierella hygrophila, Mortierella alpina and the like Mortierella alpina The microorganisms which belong to a subgenus can be mentioned.

  (N-3) n-3 polyunsaturated fatty acids in PUFA-containing oil are free fatty acid form, fatty acid alkyl ester form such as fatty acid ethyl ester, fatty acid methyl ester, glyceryl ester form such as triglyceride, diglyceride, monoglyceride etc, phosphorus It may be present in the (n-3) PUFA-containing oil as a lipid form, a steryl ester form and the like.

  The content of n-3 polyunsaturated fatty acids in the (n-3) PUFA-containing oil is, from the viewpoint of efficiently obtaining the benefit of the function possessed by the n-3 polyunsaturated fatty acids, (n-3) PUFA 30% by weight, 40% by weight, 50% by weight, 60% by weight, 70% by weight, 80% by weight, 80% by weight, 85% by weight, 90% by weight, based on the total weight of the total fatty acids in the contained oil The above can be 95% by weight or more, or 98% by weight or more. (N-3) The higher the content ratio of the n-3 polyunsaturated fatty acid in the PUFA-containing oil, the greater the benefit from the odor control effect.

  The content of the saturated fatty acid in the (n-3) PUFA-containing oil is (n-3) PUFA-containing from the viewpoint of suppression of generation of precipitates during storage process and storage of packed edible oil and storage, storage prevention, etc. It may be 30 wt% or less, 20 wt% or less, 15 wt% or less, 10 wt% or less, 5 wt% or less, or 2 wt% or less based on the total weight of total fatty acids in the oil. (N-3) The lower the content ratio of the saturated fatty acid in the PUFA-containing oil, the more the generation of a precipitate can be suppressed, and the variation in the PUFA content between products or at the time of use can be reduced. Oily substance is suppressed and good appearance can be maintained.

  The content ratio of saturated or unsaturated fatty acid having 18 or less carbon atoms in the (n-3) PUFA-containing oil is from the viewpoint of suppression of generation of precipitates, suppression of clumps, etc., of total fatty acids in (n-3) PUFA-containing oil 60% by weight, 50% by weight, 40% by weight, 30% by weight, 20% by weight, 15% by weight, 10% by weight, 5% by weight, or 2% by weight based on the total weight The following can be made. (N-3) The lower the content ratio of the saturated fatty acid in the PUFA-containing oil, the smaller the variation in the PUFA content among products or at the time of use can be, and the texture of the container-packed edible oil is suppressed. Good appearance can be maintained.

  (N-3) The peroxide value (POV) of the PUFA-containing oil may be 1.0 meq / kg or less. By controlling the POV to a low POV-PUFA-containing oil of 1.0 meq / kg or less, the odor peculiar to the source of the n-3 polyunsaturated fatty acid-containing oil can be further suppressed and stably maintained. be able to. The POV of the (n-3) PUFA-containing oil is preferably 0.8 meq / kg or less, more preferably 0.5 meq / kg or less, from the viewpoint of persistence of the odor suppressing effect. POV is determined in accordance with Japan Oil Chemistry Association (JOCS) established standard oil and fat analysis test method 2013 version 2.5.2.1. The PUFA-containing oil having a POV of 1.0 meq / kg or less (n-3) can be obtained by a predetermined purification treatment including at least a deodorization treatment. The lower limit value is not particularly limited, and may be, for example, the detection limit value in this measurement method.

  (N-3) The PUFA-containing oil is preferably a deodorized oil from the viewpoint of the persistence of the odor control effect. Deodorized oil can be confirmed by the fact that the odor-degraded oil is suppressed by sensory evaluation or in the case of a commercial product, based on the product information.

Oil compositions include vegetable oils. The term "vegetable oil" as used herein means a plant whose source is vegetable and does not contain polyunsaturated fatty acids having 20 or more carbon atoms. The phrase "does not contain polyunsaturated fatty acids having 20 or more carbon atoms" means that the content of unsaturated fatty acids having 20 or more carbon atoms in the vegetable oil is, for example, 0.01% by weight or less, or less than the measurement limit of the measuring instrument. It means that.
The vegetable oil is not particularly limited as long as it is plant-derived, and specifically, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, sunflower oil, rice oil, corn oil, peanut oil At least one selected from the group consisting of safflower oil, coconut oil, palm oil, olive oil, linseed oil, nut oil, coconut oil, camelia oil, sesame oil, sesame oil, and white sesame oil can be used. Among vegetable oils, at least one selected from the group consisting of olive oil, sesame oil, sesame oil, and white sesame oil, in terms of persistence of odor control effect, olive oil having a tendency to emit distinctive odor strongly It is more preferable that it is at least one selected from the group consisting of sesame oil and white sesame oil.
The vegetable oil may be a vegetable oil obtained by any collection method.

  The content of the (n-3) PUFA-containing oil in the oil composition is preferably 1% by weight or more, more preferably 5% by weight or more, based on the total weight of the oil composition, in terms of desired functionality. The content is more preferably 10% by weight or more. The content rate of the (n-3) PUFA-containing oil in the oil composition can be confirmed based on the fatty acid composition or based on the compounding amount in the product description and the like.

  The content of n-3 polyunsaturated fatty acids in the oil composition is 0 as the lower limit to the total weight of the oil composition, from the viewpoint of the performance expected of n-3 polyunsaturated fatty acids. .5% by weight, 1% by weight, 5% by weight or more, and 99% by weight or less, 95% by weight or less, 90% by weight or less, 80% by weight as the upper limit value to the total weight of the oil composition % Or less, 75% by weight or less, 60% by weight or less, 50% by weight or less, 40% by weight or less, 35% by weight or less. These upper limits and lower limits can be appropriately combined within the above-mentioned range based on the type and blending ratio of the n-3 polyunsaturated fatty acid contained in the (n-3) PUFA-containing oil.

  For example, when DHA, EPA or a combination thereof is used as the n-3 polyunsaturated fatty acid contained in the (n-3) PUFA-containing oil, DHA and EPA alone can be used based on the total weight of the oil composition. Or it can be 0.25 weight%-50 weight%, 1 weight%-40 weight%, 2 weight%-35 weight%, or 5 weight%-20 weight% as a total of combination.

  The content of the vegetable oil in the oil composition is 1% by weight or more and 5% by weight or more as the lower limit to the total weight of the oil composition from the viewpoint of the odor suppressing effect specific to the n-3 polyunsaturated fatty acid source The upper limit value to the total weight of the oil composition can be 99.5 wt% or less, 99 wt% or less, 95 wt% or less, 90 wt% or less. These upper limits and lower limits can be appropriately combined within the above-mentioned range based on the type and blending ratio of the n-3 polyunsaturated fatty acid contained in the (n-3) PUFA-containing oil.

The oil composition is obtained by mixing the (n-3) PUFA-containing oil with a vegetable oil.
The content ratio of the (n-3) PUFA-containing oil to the vegetable oil in the oil composition is preferably 1:99 to 80:20 by weight, and more preferably 5:95 to 65:35. , 10: 90 to 50: 50 is more preferable. If the content ratio of the n-3 polyunsaturated fatty acid-containing oil and the vegetable oil is within this range, the odor suppressing effect can be stably maintained. There is no particular limitation on the method of mixing the (n-3) PUFA-containing oil and the vegetable oil to obtain the oil composition.

  The dissolved oxygen content of the oil composition is preferably 11 mg / L or less, more preferably 10 mg / L or less, and more preferably 9 mg / L or less in view of the persistence of the odor suppressing effect. . The dissolved oxygen amount is a value measured at a product temperature of 25 ° C. using a portable multimeter “HQ40d” (manufactured by HACH).

The oil composition can include a perfume as an additional blending component. For example, when sesame oil is used as a vegetable oil and a non-lightproof container is used as a container with a check valve, it is particularly preferable in terms of the durability of the effect of reducing the odor derived from the source.
Flavors which can be added to the oil composition include basil, rosemary, dill, thyme, sage, cumin, caraway, oregano, herbs such as lavender; citrus fruits such as lemon; garlic, green onion, perilla, ginger, pepper, pepper And spice extracts such as nutmeg or flavors.

The content of the flavor in the oil composition is not particularly limited and can be appropriately set from the viewpoint of desired aromatization. For example, the content of the flavor in the oil composition corresponds to the total weight of the oil composition. On the other hand, it can be 0.1 wt% or more, 0.5 wt% or more, or 1.0 wt% or more.
In the case of using a vegetable oil having a specific smell, such as sesame oil, the content of the flavor combined with the vegetable oil can be appropriately changed. For example, when only sesame oil is used as a vegetable oil, a flavor derived from sesame oil may be imparted, and therefore, a flavor may not be particularly included, and when it is included, the content ratio of (n-3) PUFA-containing oil to flavor That is, (n-3) PUFA-containing oil: as a perfume, the weight ratio can be 10: 0.002 to 10: 0.3. (N-3) PUFA-containing oil: flavor in the case of mixed vegetable oil having a content of sesame oil obtained by mixing sesame oil and vegetable oil other than sesame oil as vegetable oil up to, for example, 50% by mass or using vegetable oil other than sesame oil alone Is preferably 10: 0.1 to 10: 0.5 by weight. (N-3) If the content ratio of the PUFA-containing oil to the flavor is in this range, it is possible to obtain the advantage of appropriately imparting the flavor or smell specific to the flavor to improve the taste.

The oil composition can include, for example, a combination of the following blending components in terms of flavor:
(I) (n-3) PUFA-containing oil containing at least one of EPA and DHA, and olive oil;
(Ii) (n-3) PUFA-containing oil containing at least one of EPA and DHA, sesame oil;
(Iii) (n-3) PUFA-containing oil containing at least one of EPA and DHA, olive oil and sesame oil;
(Iv) (n-3) PUFA-containing oil containing at least one of EPA and DHA, olive oil, perfume
(V) (n-3) PUFA-containing oil containing at least one of EPA and DHA, sesame oil, and flavor; or
(Vi) (n-3) PUFA-containing oil containing at least one of EPA and DHA, olive oil and sesame oil, and a flavor.

In the oil compositions (i) to (iv), from the viewpoint of flavor, the content ratio of (n-3) PUFA-containing oil containing at least one of EPA and DHA, olive oil, and sesame oil, ie, EPA and DHA The component ratio of (n-3) PUFA-containing oil: olive oil: sesame oil containing at least one of the following can be made, for example, by weight ratio as follows:
(I-1) 80: 20: 0
(I-2) 35: 65: 0
(I-3) 20: 80: 0
(I-4) 1: 99: 0
(Ii-1) 80: 0: 20
(Ii-2) 35: 0: 65
(Ii-3) 20: 0: 80
(Ii-4) 1: 0: 99
(Iii-1) 35:30:35
(Iii-2) 1: 40: 59.

The container-packed edible oil is preferably, for example, a combination of the following from the viewpoint of flavor:
(I) The oil composition of any of the above (i) and (iii) to (vi), and a non-lightproof container;
(II) The oil composition of any of the above (i) to (vi), and a container with a light shielding film;
(III) The oil composition of any one of the above (i) to (vi), and a light shielding container;
(IV) The oil composition of any of the above (i) to (vi), and a colored container.
Especially, it is preferable that it is container-packed edible oil of (II)-(IV).

  The oil composition can include additional blending components as long as the function of the (n-3) PUFA-containing oil and the vegetable oil or the function of the container-packed edible oil according to the present disclosure is not impaired. Other components which can be added include antioxidants such as ascorbic acid palmitate, sesame oil residue extract, etc .; sweeteners; pH adjusters; thickeners; emulsifiers; various seasonings such as soy sauce and miso; Examples thereof include ground materials of ingredients such as grated vegetables, pastes and cut products.

Next, the second container-packed edible oil will be described.
The second container-packed edible oil is obtained by mixing an n-3 polyunsaturated fatty acid-containing oil derived from a biological oil and a vegetable oil contained in a container with a check valve and the container with the check valve. And an oil composition having a peroxide value (POV) of 19.0 meq / kg or less.

  As a container with a check valve in the second container-packed edible oil, the same container as the check valve in the first container-packed edible oil is applicable. Therefore, the description regarding the container with a non-return valve in the first container-packed edible oil is incorporated without modification.

  The oil composition in the second container-packed edible oil is contained in a container with a check valve, obtained by mixing n-3 polyunsaturated fatty acid-containing oil and vegetable oil, and having a peroxide value (POV) Is 19.0 meq / kg or less. The oil composition in the second containerized edible oil is referred to as the second oil composition.

  The source of the n-3 polyunsaturated fatty acid-containing oil in the second oil composition is not particularly limited as long as it is a biological oil, and is a raw material oil for marine products such as fish, and a biological oil such as microbial oil derived from microorganisms Can be mentioned. The fish oil derived from fish and the microbial oil derived from microorganisms include those described above. As other marine raw materials, fats and oils contained in crustaceans or marine animals, phospholipids, wax esters and the like can be mentioned. Specifically, examples of other marine raw materials include oils derived from molluscs such as squid, clam and abalone, oils derived from crustaceans such as krill, and sea lions Included are oils derived from animals such as seals, seals, sea bears, walrus (warlus) and mixtures of these oils. Therefore, as the n-3 polyunsaturated fatty acid-containing oil in the second oil composition, at least one selected from the group consisting of these fish oils, microbial oils, and other marine raw oils other than fish oils It can be mentioned.

Other matters relating to the n-3 polyunsaturated fatty acid-containing oil in the second oil composition include the matters described above for the n-3 polyunsaturated fatty acid-containing oil in the first oil composition, It can be incorporated without change.
With regard to the vegetable oil in the second oil composition, the matters described above regarding the vegetable oil in the first oil composition can be incorporated without change, including the content and type of the vegetable oil in the oil composition. In particular, olive oil, sesame oil, rice oil, soybean oil and rapeseed oil are preferable as the vegetable oil in the second oil composition.

  The peroxide value (POV) of the second oil composition is 5.5 meq / kg or less. When the POV of the second oil composition is 19.0 meq / kg or less, the odor from the supply source can be effectively reduced in the obtained container-packed edible oil. The measurement method of POV is determined according to Japan Oil Chemistry Association (JOCS) established standard oil and fat analysis test method 2013 version 2.5.2.1, similarly to the measurement method described above. The POV of the second oil composition is preferably 15.0 meq / kg or less, more preferably 10.0 meq / kg or less, from the viewpoint of the odor reducing effect derived from the source, and more preferably 8. It is more preferably 0 meq / kg or less, still more preferably 5.5 meq / kg or less, still more preferably 4.5 meq / kg or less, and still more preferably 4.0 meq / kg or less More preferable.

  With regard to other matters regarding the second oil composition, the content ratio of n-3 polyunsaturated fatty acid-containing oil to vegetable oil in the oil composition, the amount of dissolved oxygen, the type and content of additional components, n-3 The matters described above, including the content ratio of the system polyunsaturated fatty acid-containing oil and the flavor, can be incorporated without change.

The second oil composition may have, for example, a POV of 19.0 meq / kg or less and a combination of the following blending components, from the viewpoint of flavor:
(I) (n-3) PUFA-containing oil containing at least one of EPA and DHA, and olive oil;
(Ii) (n-3) PUFA-containing oil containing at least one of EPA and DHA, sesame oil;
(Iii) (n-3) PUFA-containing oil containing at least one of EPA and DHA, olive oil and sesame oil;
(Iv) (n-3) PUFA-containing oil containing at least one of EPA and DHA, olive oil, perfume
(V) (n-3) PUFA-containing oil containing at least one of EPA and DHA, sesame oil, and flavor; or
(Vi) (n-3) PUFA-containing oil containing at least one of EPA and DHA, olive oil and sesame oil, and a flavor.

In the second oil compositions (i) to (iv) having a POV of 19.0 meq / kg or less, from the viewpoint of taste, (n-3) PUFA-containing oil containing at least one of EPA and DHA, and olive oil The ratio of the content of Sesame oil to that of sesame oil, ie, (n-3) PUFA-containing oil: olive oil: sesame oil containing at least one of EPA and DHA can be, for example, as follows by weight ratio:
(I-1) 80: 20: 0
(I-2) 35: 65: 0
(I-3) 20: 80: 0
(I-4) 1: 99: 0
(Ii-1) 80: 0: 20
(Ii-2) 35: 0: 65
(Ii-3) 20: 0: 80
(Ii-4) 1: 0: 99
(Iii-1) 35:30:35
(Iii-2) 1: 40: 59.

The container-packed edible oil containing the second oil composition is preferably, for example, the following combination from the viewpoint of flavor:
(I) The second oil composition according to any one of the above (i) and (iii) to (vi), wherein the POV is 19.0 meq / kg or less;
(II) The second oil composition according to any one of the above (i) to (vi), wherein the POV is 19.0 meq / kg or less, and a container with a light shielding film;
(III) The second oil composition according to any one of the above (i) to (vi) having a POV of 19.0 meq / kg or less, and a light shielding container; or (IV) any of the above (i) to (vi) A second oil composition and a colored container.
Among them, containerized edible oils of (II) to (IV) are preferable, and among them, it is further preferable that the second oil composition is (ii) and (v) containing sesame oil as a vegetable oil. .

The container-packed edible oil can be produced by any method as long as it can be produced by obtaining the first oil composition or the second oil composition described above and filling it in a container with a check valve. It is also good.
Hereinafter, one aspect of the method for producing the container-packed edible oil will be described by taking the first container-packed edible oil containing the first oil composition as an example.

[Method for producing container-packed edible oil]
The method for producing a container-packed edible oil has a peroxide value (POV) of 1.0 meq / kg or less, and an n-3 polyunsaturated fatty acid-containing oil derived from a biological oil after purification treatment including deodorization treatment Preparing an oil composition (hereinafter referred to as “mixing step”), and mixing the prepared n-3 polyunsaturated fatty acid-containing oil with a vegetable oil to obtain an oil composition (hereinafter referred to as “mixing step”) B) filling the oil composition with a container with a check valve (hereinafter referred to as “filling step”), and includes other steps as necessary.
According to the present manufacturing method, the container-packed edible oil according to the present disclosure can be obtained, for example, efficiently.

  The n-3 polyunsaturated fatty acid-containing oil prepared in the preparation step is derived from at least one biological oil selected from the group consisting of biological oils such as fish oil and microbial oil, and has a peroxide value (POV) ) Is 1.0 meq / kg or less and is after purification treatment including deodorization treatment. Such n-3 polyunsaturated fatty acid-containing oil may be obtained from a suitable manufacturer or supplier, and includes at least a deodorizing treatment to the unrefined oil derived from the biological oil. It may be produced by performing a purification treatment.

  The unrefined oil may be a separately obtained unrefined oil as long as it is an unrefined oil derived from a biological oil containing at least one n-3 polyunsaturated fatty acid, which is directly produced from the raw material It may be The unrefined oil may contain n-3 polyunsaturated fatty acid in the form of triglyceride, and may contain n-3 polyunsaturated fatty acid in the form of fatty acid alkyl ester. The unrefined oil may be a crude oil which has not been subjected to a purification treatment after being extracted from a biological oil, or may be one which has been subjected to a partial purification treatment. The matters described above can be applied to the biological oil as it is. In the case of the first container-packed edible oil, at least one biological oil selected from the group consisting of fish oil and microbial oil is used as the biological oil.

  In the purification treatment, in general, a degumming step, a deacidifying step, and a decoloring step are included in this order, and after the decoloring step, a deodorizing step is performed to perform a deodorizing treatment. The purification treatment may include a water washing step.

  In the degumming step, organic acids such as phosphoric acid and citric acid, hot water and the like are used to remove gums mainly composed of phospholipids, hydrated substances, trace metals and the like. In the deacidification step, an alkali such as sodium hydroxide is used to remove free fatty acids and the like in the oil. In the decoloring step, the coloring matter, the oxidizing substance, the oxidation promoting substance and the like are adsorbed and removed using activated clay and the like. The treatment in these steps can be carried out by methods commonly used in the art.

  In the deodorizing process, volatile substances are removed under high temperature and high vacuum. Deodorizing methods include molecular distillation, short stroke distillation, steam distillation and the like. By performing these deodorizing steps, an (n-3) PUFA-containing oil having a POV of 1.0 meq / kg or less is obtained. Among them, the deodorizing treatment is preferably performed by steam distillation in that the odor component in the raw material can be efficiently removed. From the viewpoint of reliably and efficiently obtaining a predetermined POV n-3 polyunsaturated fatty acid-containing oil, steam distillation is carried out at a temperature and pressure of 120 to 200 ° C. under normal pressure or reduced pressure of 100 mmHg or less. It is preferable to carry out while blowing in steam. By performing the deodorization treatment by steam distillation, it is possible to stably suppress the odor derived from the supply source for a long time.

  The purification treatment may further include an alkyl esterification step. In the alkyl esterification step, an unrefined or refined oil to be treated is decomposed into lower alkyl esters by alcoholysis using a lower alcohol. As lower alcohols, those generally used for alkyl esterification of fatty acids, for example, lower alcohols having 1 to 3 carbon atoms can be mentioned. In alcohol decomposition, a lower alcohol such as ethanol and a catalyst or an enzyme are added to a feedstock oil and reacted to form an ethyl ester from a fatty acid bonded to glycerin. As a catalyst, an alkali catalyst, an acid catalyst or the like is used. A lipase is used as an enzyme.

  The purification process can further include a concentration process. By performing the concentration treatment, it is possible to obtain a (n-3) PUFA-containing oil containing n-3 polyunsaturated fatty acid at a higher concentration. Examples of the concentration treatment include wintering treatment and enzyme treatment.

  Furthermore, when the n-3 polyunsaturated fatty acid is in the form of fatty acid alkyl ester, distillation, rectification, column chromatography, low temperature crystallization method, urea inclusion method, liquid-current countercurrent distribution can be performed as a concentration treatment. The chromatography etc. can be used individually by 1 type or in combination of 2 or more types. A combination of distillation or rectification with column chromatography or liquid countercurrent distribution chromatography is preferred.

  For example, when rectification is used, as the rectification step, the pressure at the top of the distillation column is reduced to 10 mmHg (1333 Pa) or less, and the column bottom temperature is 165 ° C to 210 ° C, preferably 170 ° C to 195 ° C. Distillation under the conditions is preferable in terms of suppressing the denaturation of the fatty acid by heat and enhancing the rectification efficiency. It is more preferable that the pressure at the top of the distillation column be as low as possible, 0.1 mm Hg (13.33 Pa) or less. The temperature at the top of the column is not particularly limited, and can be, for example, 160 ° C. or less.

  As column chromatography, column chromatography on a reverse phase partition system is preferred. Examples of reversed-phase column chromatography include reversed-phase column chromatography known in the art, and high performance liquid chromatography (HPLC) using a substrate modified with octadecylsilyl group (ODS) as a stationary phase is particularly preferred. Preferably mentioned.

  When the n-3 polyunsaturated fatty acid-containing oil to be prepared is obtained from a suitable manufacturer or supplier, any oil selected from the group consisting of the above-described alkyl esterification treatment and concentration treatment after being obtained One may be further performed. With regard to the alkyl esterification treatment, the above-mentioned matters can be applied as they are, and as the lower alcohol used for the alkyl esterification treatment, those generally used for the alkyl esterification of fatty acids, for example, lower ones having 1 to 3 carbon atoms Alcohol is mentioned. In alcohol decomposition, a lower alcohol such as ethanol and a catalyst or an enzyme are added to a feedstock oil and reacted to form an ethyl ester from a fatty acid bonded to glycerin. As a catalyst, an alkali catalyst, an acid catalyst or the like is used. A lipase is used as an enzyme. As the concentration method, the above-mentioned matters can be applied as they are, and examples include wintering treatment, enzyme treatment and the like. When the n-3 polyunsaturated fatty acid is in the form of a fatty acid alkyl ester, distillation, rectification, column chromatography, low temperature crystallization, urea inclusion method, liquid countercurrent distribution chromatography, etc. 1 The species can be used alone or in combination of two or more. A combination of distillation or rectification with column chromatography or liquid countercurrent distribution chromatography is preferred.

  In the mixing step, the prepared (n-3) PUFA-containing oil and a vegetable oil are mixed to obtain an oil composition. The mixing method is not particularly limited, but it is preferable to mix using a lidded stirred tank or the like until each compounding component becomes uniform. The mixing may be performed once or continuously. The mixing ratio of each component and the content ratio in the oil composition can be regarded almost the same.

  (N-3) The mixing ratio of the PUFA-containing oil to the vegetable oil is preferably 1:99 to 80:20 by weight, more preferably 5:95 to 65:35, and 10:90 to More preferably, it is 50:50. This mixing ratio can be made substantially equivalent to the compounding ratio of the (n-3) PUFA-containing oil and the vegetable oil in the oil composition described above.

During the mixing step or after the mixing step, in order to reduce the amount of dissolved oxygen of the oil composition, it is preferable to perform nitrogen supply, and it is preferable to perform the supply while mixing the respective blending components. Thereby, the amount of dissolved oxygen in oil can be reduced rapidly and uniformly. The supply rate of the nitrogen supply is preferably 2 L / min to 20 L / min, and more preferably 5 L / min to 15 L / min. By setting this range, it is possible to efficiently obtain an oil composition having the above-described desired range, for example, a dissolved oxygen amount of 11 mg / L or less, 10 mg / L or less, or 9 mg / L or less.
The reduction process of the amount of dissolved oxygen is not limited to the above. For example, the amount of dissolved oxygen can also be reduced by mixing the ingredients while degassing using a vacuum device, a degassing device or the like during the mixing step.

  In the filling step, the oil composition is filled into a container with a check valve. The filling method is not particularly limited, and can be performed using a commonly used automatic filling machine. After filling, seal the container with check valve. Thereby, the first container-packed edible oil according to the present disclosure is obtained.

Next, a method of producing the second container-packed edible oil will be described. The second method for producing a container-packed edible oil can be obtained by the same method as the first method for producing a container-packed edible oil, except for the points described below.
In the case of obtaining a second container-packed edible oil, the biological oil from which the n-3 polyunsaturated fatty acid-containing oil is derived is not particularly limited, and organisms of the origin described above with respect to the second oil composition Prepare an unrefined oil derived from the oil.

  The preparation step in the second method for producing a container-packed edible oil is particularly described in both the case of obtaining and preparing the n-3 polyunsaturated fatty acid-containing oil to be prepared and the case of preparing and preparing it. Except for the matters described above, the matters described above in the method for producing the first container-packed edible oil can be applied as they are.

  In the mixing step, the n-3 polyunsaturated fatty acid-containing oil obtained in the purification treatment is mixed with a vegetable oil to obtain a second oil composition having a POV of 19.0 meq / kg or less. Regarding the mixing step in the production method for obtaining the second container-packed edible oil, the items described regarding the mixing step in the first method for producing the container-packed edible oil can be incorporated as it is without any change.

  The adjustment of POV in the second oil composition can be performed by those skilled in the art by appropriately selecting the type of vegetable oil used in the mixing step, the mixing ratio, and the like. The adjustment of POV in the second oil composition is also performed by adjusting the conditions of the purification treatment in the purification step and the mixing treatment in the mixing step instead of or in combination with the selection of the type of vegetable oil etc. be able to. Thereby, POV of the oil composition in the 2nd container-packed edible oil obtained after a filling process can be 19.0 meq / kg or less.

During the mixing step or after the mixing step, in order to reduce the amount of dissolved oxygen of the second oil composition, it is preferable to perform nitrogen supply, and it is preferable to perform the supply while mixing the respective blending components. Thereby, the amount of dissolved oxygen in oil can be reduced rapidly and uniformly. The supply rate of the nitrogen supply is preferably 2 L / min to 20 L / min, and more preferably 5 L / min to 15 L / min. By setting this range, it is possible to efficiently obtain the second oil composition having the above-described desired range, for example, a dissolved oxygen amount of 11 mg / L or less, 10 mg / L or less, or 9 mg / L or less.
The reduction process of the amount of dissolved oxygen is not limited to the above. For example, the amount of dissolved oxygen can also be reduced by mixing the ingredients while degassing using a vacuum device, a degassing device or the like during the mixing step.

  In the filling step, the obtained or prepared second oil composition is filled into a container with a check valve. Thereby, the second container-packed edible oil, that is, the second oil composition contained in a container with a check valve and a container with a check valve and having a peroxide value (POV) of 19.0 meq / kg or less Containerized edible oil can be obtained. Here, the POV of the oil composition filled in the container with a check valve is preferably 15.0 meq / kg or less, more preferably 10.0 meq / kg or less, from the viewpoint of odor suppression. It is more preferably 8.0 meq / kg or less, still more preferably 8.0 meq / kg or less, still more preferably 5.5 meq / kg or less, and still more preferably 4.5 meq / kg or less Is even more preferred, and still more preferably 4.0 meq / kg or less.

  The container-packed edible oil according to the present disclosure can efficiently ingest a highly functional n-3 polyunsaturated fatty acid as one component of a good edible oil with stable flavor even after storage. For this reason, container-packed edible oil can be preferably used as a functional container-packed edible oil having the functionality of n-3 polyunsaturated fatty acids.

  For example, when at least one of EPA and DHA is contained as n-3 polyunsaturated fatty acid, antiinflammation; recovery of oxygen transport function to the periphery; anticoagulation ability by attenuating platelet aggregation action; vasodilation through eNOS Improvement in vascular endothelial function; increase in cardiac output; suppression of arrhythmia (antiarrhythmia); suppression of Na channel inhibition or Na / Ca exchange mechanism in cardiomyocytes; improvement in oxygen utilization efficiency (exercise economy); improvement in cognitive function; Improves metabolism and lowers visceral fat; Decreases blood triglyceride level; Antioxidative ability; Inhibits the development of atherosclerosis or Stabilizes atherosclerotic plaque: Improves insulin resistance: Decreases blood pressure; Mental Stabilizing action; Developmental promoting action of eye, brain or nerve function of children; Preventing or improving action of disease; Release of eye, brain or nerve function of dog or cat Exertion of functions, such as promoting action is expected. Diseases that may be targeted for preventive or ameliorating action include dry eye; macular degeneration; depression, ADHD, schizophrenia or borderline personality disorder; dementia; psoriasis vulgaris; ulcerative colitis; Crohn's disease; chronic kidney disease Arthritis, arthralgia, allergic diseases, blood dyslipidemia, heart disease, hypertension, diabetes, improvement of menstrual pain and the like. Diseases of dogs or cats that may be targeted for preventive or ameliorating action include blood lipid abnormalities; obesity; dementia; kidney disease; heart disease; atopic dermatitis; skin disease; arteriosclerosis; Inflammatory diseases and the like can be mentioned. Among them, function to reduce neutral fat level; function to maintain cognitive function such as memory, attention, judgment and maintenance of spatial recognition that is part of cognitive function; function to make it difficult to feel fatigue during sports, muscle Function with pain improvement function, function to make it hard to feel pain when load is applied to muscles, function to improve sleep quality, function to improve awakening function, function to enhance basic metabolism, etc. or functions expected to have these functions It can be used as a container-packed edible oil or a food for specified health use.

  A method for reducing neutral fat value by ingesting the functional container-packed edible oil of the present disclosure; suppression of decline in cognitive function such as maintenance of memory ability, alertness, judgment ability and spatial recognition ability which is part of cognitive function Methods: How to make it hard to feel fatigue during sport, how to improve muscle pain, how to make it hard to feel pain when stressed on muscles, how to improve sleep quality, how to improve awakening; how to enhance basal metabolism Can be provided.

  When used as these functional container-packed edible oils, a functional container-packed edible oil comprising an oil composition containing an effective amount of n-3 polyunsaturated fatty acid as an active ingredient and a container with a check valve It can be done. When using a functional container-packed edible oil for the purpose of exerting its function, it can be added to the food in an amount capable of exhibiting the expected function and consumed. The intake amount is appropriately set in accordance with conditions such as the degree of the improvement purpose of the targeted individual, the age, weight and health condition of the administration subject. For example, in the case of an adult, 100 mg to 3800 mg, preferably 260 to 1300 mg, per adult per day may be divided into one or two to four times a day or more, and administered at appropriate intervals. it can.

  Hereinafter, the present disclosure will be described in detail by way of examples. However, the present disclosure is not limited thereto. In addition, "%" is mass (weight) reference | standard unless there is particular notice.

Example 1
(Container filling edible oil 1)
Refined fish oil using sardine oil as raw material, degumming, deacidifying, decoloring, concentrating by enzyme treatment using lipase (enzyme), then performing molecular distillation, and then performing deodorization treatment by steam distillation Among the fish oil "DD oil type 2B-S" (manufactured by Japan Fisheries Co., Ltd.), one having a POV of 0.1 meq / kg to 0.3 meq / kg was prepared as a purified fish oil A. The purified fish oil A contained each of these components at a composition ratio of 20 wt% or less of saturated fatty acid, 28 wt% or more of EPA, 12 wt% or more of DHA, 50 wt% or more of n-3 polyunsaturated fatty acid.

  While supplying nitrogen at a rate of 15 L / min to a stirring tank (400 kg) capped with each raw material in an amount such that the contents of each component shown in Table 1 are refined fish oil A and listed in Table 1, The mixture was stirred and mixed at a speed of 15 to 60 rpm until the dissolved oxygen became 9.0 mg / L or less to obtain an oil composition A and an oil composition B, respectively. The dissolved oxygen amount was measured at a product temperature of 25 ° C. using a portable multimeter HQ40d manufactured by HACH. Once below 9.0 mg / L, nitrogen was supplied at 5 L / min and transferred to the nitrogen sealed feed hopper at the top.

As each blending component in Table 1, the following was used.
Olive oil: Extra virgin olive oil (S), country of origin Spain, Kaneda Co., Ltd. Taco-sesame oil: thick-white sesame oil label can, Takemoto oil & fat Co. Sesame oil: sesame oil 228, Takemoto oil & fat Co. Basil: basil flavor NHS-1677, Hasegawa perfume company Garlic : Garlic flavor RSA68244, Nagaoka perfume company Lemon: Lemon oil JL53631, Ogawa perfume company Ascorbic acid palmitate: Air coat (registered trademark) C, Mitsubishi Chemical Foods Co., Ltd. Sesame oil residue extract: Sesame oil residue extract PD1363S, Nagaoka perfume company

  Next, using a self-filling machine (MS-GS4, manufactured by Shibata Engineering Co., Ltd.), a container with a check valve (100 mL) covering the entire main body with a light shielding film (milk label, made by Fuji Seal, milk white label, 99% or more) Oil composition A was filled in an amount of 100 mL in an amount of 100 mL, manufactured by Kyorak Co., Ltd., and sealed to obtain a container-packed edible oil 1.

(Container stuffed edible oil 2)
Oil composition A used for container-packed edible oil 1 is a vial (100 mL, Nichiden Co., Ltd.) that does not have a check valve covered with a light shielding film (milk label made by Fuji Seal, milk white label, light shielding rate 99% or more) A container-packed edible oil 2 was obtained in the same manner as in the container-packed edible oil 1 except that the product was packed in Science Glass Co., Ltd., SV-100).

(Container filling edible oil 3)
According to the formulation described in Table 1, an oil composition B containing no vegetable oil was obtained. A container-packed edible oil 3 was obtained in the same manner as the container-packed edible oil 1 except that the oil composition B was filled in the container with a light-shielding check valve used in Example 1.

<Evaluation 1: POV>
Container-packed edible oils 1 to 3 were stored for 1 month in a 45 ° C. thermostat (dark place) immediately after production. Once a week, the container lid was opened and resealed. This storage condition corresponds to storage at room temperature for 12 months. One month later, it was taken out and POV was measured as follows. POV was determined in accordance with Japan Oil Chemistry Association (JOCS) enacted standard fats and oils analysis test method 2013 version 2.5.2.1. The results are shown in Table 1.

<Evaluation 2: Sensory evaluation>
Container-packed edible oils 1 to 3 were stored for 1 month in a 45 ° C. thermostat (dark place) immediately after production. Once a week, the container lid was opened and resealed. This storage condition corresponds to storage at room temperature for 12 months.
The sensory evaluation was performed as follows regarding odor immediately after production and after storage for 1 month.

As panelists who conduct sensory evaluations, four panelists who were specially trained, were able to correctly identify and express the type of fish odor, and had no abnormality in the sense of smell were selected. The selected panelists were first trained in advance so that evaluations among the panelists would agree on the smell of fatty acid oxidation and the smell of fish's fresh odor. Prior training used a soft drink "Imark S" (manufactured by Japan Fisheries Co., Ltd.) containing refined fish oil. Immediately after production, stored at 25 ° C. for 1 month, stored for 2 months, stored for 3 months, and stored for 4 months, “Imark S” was sensory-evaluated side by side. The evaluation was made in the following five grades: 5 points immediately after production, 4 points after storage for one month, and 3 points after storage for 2 months for each of the smell of oxidized fatty acid and the smell of fish The evaluation criteria were as follows: 2 points after storage for 3 months and 1 point after storage for 4 months.
5: The smell is suppressed and completely unknown 4: The smell is slightly understood 3: The smell is understood but not unpleasant 2: The smell is understood and somewhat unpleasant, but the product passes level 1: The unpleasant smell

  Next, the container-packed edible oils 1 to 3 were evaluated. Evaluation of container-packed edible oils 1 to 3 was performed by absolute evaluation without notifying the panelist of information such as the composition and manufacturing method of the edible oil. The evaluation items were the above five-point evaluation. The results are shown in Tables 1 and 2.

<Result>
As shown in Tables 1 and 2, even if the same refined fish oil A is used, a container-packed edible oil 2 which does not use a vessel with a check valve and an oil composition B in which the refined fish oil is not mixed with a vegetable oil It was shown that the container-packed edible oil 3 that was present was recognizable as having a different odor from the raw odor and the oxidative odor.
In particular, when oil composition B which is not a mixed oil is used, fresh odor can be recognized immediately after production separately from oxidation odor, and although oxidation odor is slightly recognized after one month. And the smelly odor reached an unpleasant level (container-packed edible oil 3). In addition, even if the oil composition containing vegetable oil was not filled in the container with a check valve, after two weeks, the raw odor reached an unpleasant level than the oxidized odor (container-packed edible oil 2).

  It has been found that such an oxidized odor and a fresh odor can be distinguished, and the fresh odor should be considered in order to maintain the flavor at a higher level.

  On the other hand, container-packed edible oil 1 in which oil composition A, which is a mixed oil of refined fish oil A and vegetable oil, is filled in a container with a check valve, not only oxidation odor but odor different from oxidation odor. It was possible to suppress a certain raw odor well. From this, it was found that the container-packed edible oil according to the present disclosure can well suppress the fresh odor over a long period of time and maintain the flavor at a higher level.

Example 2
(Container filling edible oil 4 to 6)
Container-packed edible oil 1 of Example 1 except that the oil composition A used in the container-packed edible oil 1 was filled in a container with a check valve (100 mL volume, manufactured by Kyorak Co., Ltd., Hakli bottle) having no light-shielding film. The same procedure was followed to obtain a container-packed edible oil 4.
Oil compositions C and D were obtained according to the formulations described in Table 3 by mixing each formulation component other than the perfume. A container-packed edible oil 5 or 6 was obtained in the same manner as the container-packed edible oil 1 of Example 1 except that the oil composition C or D was used.

(Container filling edible oil 7)
According to the composition described in Table 3, the same components as oil composition A were mixed without supplying nitrogen to obtain oil composition E. A container-packed edible oil 7 was obtained in the same manner as the container-packed edible oil 1 of Example 1 except that the oil composition E was used.

(Container filling edible oil 8)
According to the formulation described in Table 3, refined fish oil A and vegetable oil were mixed without nitrogen supply to obtain oil composition F. The dissolved oxygen amount of the oil composition F exceeded 9.0 mg / L. A container-packed edible oil was prepared in the same manner as the container-packed edible oil 1 of Example 1 except that the oil composition F was filled in a vial (100 mL, manufactured by Nichiden Science Glass Co., Ltd., SV-100) in an amount of 50 mL. I got eight.

<Evaluation>
POV was measured after 1-month storage about container-packed edible oil 4-8 similarly to the above. Moreover, the sensory evaluation was performed similarly to the above about the smell smell after preservation | save. The results are shown in Table 3.

<Result>
As shown in Tables 1 and 2 of Example 1 and Table 3 of this Example, a container-packed edible oil 1 in which an oil composition which is a mixed oil of refined fish oil and vegetable oil is filled in a container with a check valve, It turned out that raw smell can be suppressed in 4-7. When these are eaten, there is no unpleasant smell and no significant change in taste is observed.
Above all, a container-packed edible oil in which the oil composition is housed in a container with a check valve, which is deodorized and which has a POV of 1.0 meq / kg or less. Nos. 4 to 6 were relatively good in suppressing the smelly smell.

  On the other hand, when a container with a check valve is not used, the POV after one month is high, and the effect of suppressing fresh odor is not recognized (container-packed edible oil 8), and one month after light shielding treatment The post POV was high, and the effect of suppressing fresh odor was not observed (container-packed edible oil 2). In addition, even if a light-shielding check valve container is used, the amount of dissolved oxygen immediately after production is low (9.0 mg / L) and POV after one month is suppressed low when no vegetable oil is blended. Also (1.0 meq / kg or less), the suppression effect of the fresh odor was not recognized (container-packed edible oil 3).

[Example 3]
Next, container-packed edible oil obtained without deodorizing treatment and containing two types of refined fish oil different in POV was produced as follows, and these were evaluated.
(Container filling edible oil 9)
As refined fish oil, sardine oil is used as a raw material, degumming, deacidification, decoloring is carried out, and after concentration by enzyme treatment using lipase (enzyme), molecular distillation is carried out but purification obtained without deodorization treatment Among fish oil “EPA 28 G 2” (manufactured by Japan Fisheries Co., Ltd.), one having a POV of 1.5 to 2.0 meq / kg was prepared, and this was used as a purified fish oil B. Refined fish oil B contained each component with 20 wt% or less of saturated fatty acid, 28 wt% or more of EPA, 12 wt% or more of DHA, 50 wt% or more of n-3 polyunsaturated fatty acid.
According to the composition described in Table 4, an oil composition G containing refined fish oil B was obtained, and a container-packed edible oil 9 was prepared in the same manner as the container-packed edible oil 1 of Example 1 except that this oil composition G was used. I got

(Container filling edible oil 10)
As refined fish oil, sardine oil is used as a raw material, degumming, deacidification, decoloring is performed, and after concentration by enzyme treatment using lipase (enzyme), molecular distillation is performed, but deodorization process by steam distillation is not performed. Among EPA28G2 (made by Japan Fisheries Co., Ltd.) which is obtained refined fish oil, the thing of POV 0.1-0.3 meq / kg was prepared, and this was made into refined fish oil C. POV of refined fish oil C is 0.1 to 0.3 meq / kg, refined fish oil C is 20 wt% or less of saturated fatty acid, 28 wt% or more of EPA, 12 wt% or more of DHA, n-3 polyunsaturated fatty acid Each component was contained at 50% by weight or more.
An oil composition H was obtained in the same manner as in the container-packed edible oil 1 of Example 1 except that the flavor was not used using this purified fish oil C according to the composition described in Table 4. A container-packed edible oil 10 was obtained in the same manner as the container-packed edible oil 1 of Example 1 except that the oil composition H was used.

<Evaluation>
With respect to containerized edible oils 9 and 10, POV was measured after one month storage in the same manner as Example 2. Moreover, the sensory evaluation was performed similarly to Example 2 about the raw smell after preservation | save.
As a result, as for container-packed edible oil 9, the POV after one month was 5.1 meq / kg, and all four panelists rated it as a pass level. For container-packed edible oil 10, the POV after one month was 4.3 meq / kg, and two out of four panelists rated it as a pass level.
Thus, any of the container-packed edible oils 9 and 10 in which the oil composition, which is a mixed oil of refined fish oil B or refined fish oil C and vegetable oil obtained without deodorizing treatment, is filled in a container with a check valve Also, it was found that a pass level evaluation could be obtained for the raw smell after storage.

The container-packed edible oil according to the present disclosure can stably suppress the raw odor derived from the supply source.
Since the container-packed edible oil according to the present disclosure contains DHA and EPA, DHA and EPA can be effectively consumed as one component of the container-packed edible oil having good flavor even after storage. It is expected that EPA will bring out various functions.

DESCRIPTION OF SYMBOLS 10 container-packed edible oil 12 container with non-return valve 14 main body 16 inner layer body 18 accommodation space 20 opening part 22 lid part 24 non-return valve 26 oil composition

Claims (11)

A container with a check valve,
Obtained by mixing n-3 polyunsaturated fatty acid-containing oil and vegetable oil derived from at least one biological oil selected from the group consisting of fish oil and microbial oil, contained in the container with a check valve An oil composition,
Containerized edible oil.   The container-packed edible oil according to claim 1, wherein the dissolved oxygen amount of the oil composition is 11 mg / L or less.   The container-packed edible oil according to claim 1 or 2, wherein the peroxide value (POV) of the n-3 polyunsaturated fatty acid-containing oil is 1.0 meq / kg or less.   The container-packed edible oil according to any one of claims 1 to 3, wherein the container with a check valve is a light-shielding container.   The container-packed edible oil according to any one of claims 1 to 4, wherein the n-3 polyunsaturated fatty acid-containing oil is a deodorized oil.   The container-packed food according to any one of claims 1 to 5, wherein the content of saturated fatty acids in the n-3 polyunsaturated fatty acid-containing oil is 30% by weight or less based on the total weight of all fatty acids. oil. A container with a check valve,
Obtained by mixing the n-3 polyunsaturated fatty acid-containing oil derived from a biological oil and a vegetable oil contained in the container with the check valve, and having a peroxide value (POV) of 19.0 meq / kg or less An oil composition which is
Containerized edible oil. Providing an n-3 polyunsaturated fatty acid-containing oil derived from a biological oil which has a peroxide value (POV) of not more than 1.0 meq / kg and is subjected to a deodorizing treatment,
Mixing the prepared n-3 polyunsaturated fatty acid-containing oil with a vegetable oil to obtain an oil composition,
Filling the oil composition in a container with a check valve,
A method of producing containerized edible oil including:   The manufacturing method according to claim 8, comprising supplying nitrogen to the oil composition before filling the container with the check valve to obtain an oil composition having a dissolved oxygen amount of 11 mg / L or less.   The method according to claim 8 or 9, wherein the biological oil is at least one biological oil selected from the group consisting of fish oil and microbial oil.   The production method according to any one of claims 8 to 10, wherein the POV of the oil composition filled in the container with a check valve is 19.0 meq / kg or less.

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