JP2019135974A - Vegetable oil saponified composition - Google Patents
Vegetable oil saponified composition Download PDFInfo
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- JP2019135974A JP2019135974A JP2018022027A JP2018022027A JP2019135974A JP 2019135974 A JP2019135974 A JP 2019135974A JP 2018022027 A JP2018022027 A JP 2018022027A JP 2018022027 A JP2018022027 A JP 2018022027A JP 2019135974 A JP2019135974 A JP 2019135974A
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- 239000000203 mixture Substances 0.000 title claims abstract description 72
- 235000015112 vegetable and seed oil Nutrition 0.000 title claims abstract description 40
- 239000008158 vegetable oil Substances 0.000 title claims abstract description 40
- 239000003925 fat Substances 0.000 claims abstract description 87
- 239000003921 oil Substances 0.000 claims abstract description 68
- 235000019198 oils Nutrition 0.000 claims abstract description 68
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 61
- 235000013736 caramel Nutrition 0.000 claims abstract description 61
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims abstract description 50
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims abstract description 50
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 48
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 47
- 239000000194 fatty acid Substances 0.000 claims abstract description 47
- 229930195729 fatty acid Natural products 0.000 claims abstract description 47
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 38
- 150000004671 saturated fatty acids Chemical class 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 230000003647 oxidation Effects 0.000 claims abstract description 21
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 21
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 20
- 239000000920 calcium hydroxide Substances 0.000 claims abstract description 20
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 20
- 239000004367 Lipase Substances 0.000 claims abstract description 14
- 102000004882 Lipase Human genes 0.000 claims abstract description 14
- 108090001060 Lipase Proteins 0.000 claims abstract description 14
- 235000019421 lipase Nutrition 0.000 claims abstract description 14
- -1 fatty acid calcium salt Chemical class 0.000 claims abstract description 12
- 235000019197 fats Nutrition 0.000 claims description 74
- 239000002245 particle Substances 0.000 claims description 32
- 238000006243 chemical reaction Methods 0.000 claims description 14
- 235000003441 saturated fatty acids Nutrition 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 11
- 235000021081 unsaturated fats Nutrition 0.000 claims description 9
- 238000002835 absorbance Methods 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000004364 calculation method Methods 0.000 claims description 6
- 239000003963 antioxidant agent Substances 0.000 claims description 5
- 150000002978 peroxides Chemical class 0.000 claims description 5
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000007795 chemical reaction product Substances 0.000 claims description 3
- 239000000344 soap Substances 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 abstract description 20
- 238000003860 storage Methods 0.000 abstract description 16
- 238000002156 mixing Methods 0.000 abstract description 10
- 239000006185 dispersion Substances 0.000 abstract 1
- 235000014593 oils and fats Nutrition 0.000 abstract 1
- 235000011116 calcium hydroxide Nutrition 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 13
- 238000000034 method Methods 0.000 description 11
- 239000011575 calcium Substances 0.000 description 9
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 9
- 244000144972 livestock Species 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 8
- 229910052791 calcium Inorganic materials 0.000 description 8
- 239000000292 calcium oxide Substances 0.000 description 8
- 239000000470 constituent Substances 0.000 description 8
- 239000008187 granular material Substances 0.000 description 8
- 235000012255 calcium oxide Nutrition 0.000 description 7
- 241000282849 Ruminantia Species 0.000 description 6
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 229910052751 metal Inorganic materials 0.000 description 5
- 239000002184 metal Substances 0.000 description 5
- 210000004767 rumen Anatomy 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 150000007514 bases Chemical class 0.000 description 4
- 125000004432 carbon atom Chemical group C* 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 210000003165 abomasum Anatomy 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000019621 digestibility Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000000944 linseed oil Substances 0.000 description 3
- 235000021388 linseed oil Nutrition 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 238000007127 saponification reaction Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 3
- OCZVHBZNPVABKX-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine;ethanol Chemical compound CCO.[O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 OCZVHBZNPVABKX-UHFFFAOYSA-N 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 2
- 241000283707 Capra Species 0.000 description 2
- 239000004258 Ethoxyquin Substances 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 229910052783 alkali metal Inorganic materials 0.000 description 2
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- DECIPOUIJURFOJ-UHFFFAOYSA-N ethoxyquin Chemical compound N1C(C)(C)C=C(C)C2=CC(OCC)=CC=C21 DECIPOUIJURFOJ-UHFFFAOYSA-N 0.000 description 2
- 229940093500 ethoxyquin Drugs 0.000 description 2
- 235000019285 ethoxyquin Nutrition 0.000 description 2
- 235000013379 molasses Nutrition 0.000 description 2
- 238000010525 oxidative degradation reaction Methods 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229910000288 alkali metal carbonate Inorganic materials 0.000 description 1
- 150000008041 alkali metal carbonates Chemical class 0.000 description 1
- 150000008044 alkali metal hydroxides Chemical class 0.000 description 1
- 239000000908 ammonium hydroxide Substances 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 239000007810 chemical reaction solvent Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 230000007665 chronic toxicity Effects 0.000 description 1
- 231100000160 chronic toxicity Toxicity 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- 229940090949 docosahexaenoic acid Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 235000019626 lipase activity Nutrition 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000011541 reaction mixture Substances 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
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- Fodder In General (AREA)
Abstract
Description
本発明は飼料用植物油けん化物組成物に関する。 The present invention relates to a vegetable oil saponified composition for feed.
畜産用飼料に、エネルギー源としてトリグリセリド、脂肪酸などの脂質を混合して用いることは広く行われているが、その中でも植物油のけん化物である脂肪酸の金属塩、特に脂肪酸カルシウムをエネルギー源として供給すると効率的であることが報告されており、特許文献１には、脂肪酸カルシウムを含む飼料の供給により、養殖魚介類の生存率を向上させることが報告されている。
畜産動物の中でもウシ、ヤギ、ヒツジのような反芻動物では、脂肪の多給は第１胃（ルーメン）に悪影響を及ぼし、第１胃内での消化率を低下させると共に食欲減退を招くという問題がある。そのため、第１胃で溶解または消化せず第４胃やそれ以降の小腸内で消化されるようにしたいわゆるバイパス油脂が必要とされており、そのようなバイパス油脂の１つとして脂肪酸カルシウムが知られている。
飼料に添加する脂質は、給餌作業や他飼料との混合作業等の観点から、顆粒状あるいは粒子状の形態が望ましい。
また、脂肪酸の金属塩を含む顆粒状粒子の構造について特許文献２に報告があるが、この文献に記載される方法で作製された脂肪酸金属塩の顆粒状粒子は、臭い及び嗜好性に劣るという問題がある。
一方、脂質の中でも多価不飽和脂肪酸は栄養機能に優れているが、酸化安定性が悪く、酸化劣化が起こりやすいという問題があり、酸化劣化を起こすと風味が著しく悪くなり、畜産飼料の臭い及び嗜好性を悪くするうえ、家畜の健康に悪影響を与えるという問題がある。そのため、飼料においては、エトキシキンなどの合成酸化防止剤が使用されているが、慢性毒性や発がん性試験の結果から、一日摂取許容量が設定されている（０．０６ｍｇ／ｋｇ体重）。
特許文献３には、不飽和脂肪酸を含有する脂肪酸カルシウム塩に抗酸化性を有するカラメルを添加する例が挙げられているが、そのようなカラメルをある濃度以上添加すると得られる脂肪酸金属塩の付着性が増してしまい、顆粒状あるいは粒子状にするべく粉砕した際、粉砕機に付着し歩留まりが悪くなるという問題がある。
また、特許文献３に記載の飽和脂肪酸含量の高い、常温で固体脂であるパーム油を配合した脂肪酸カルシウムは、粉砕時に粒子が細かくなり過ぎ、飛散して作業環境を悪化させるという問題がある。
Mixing and using lipids such as triglycerides and fatty acids as an energy source in livestock feed is widely practiced, but among them, supplying metal salts of fatty acids that are saponified vegetable oils, especially fatty acid calcium, as energy sources It is reported that it is efficient, and it is reported by patent document 1 that the survival rate of cultured fishery products is improved by supply of the feed containing fatty acid calcium.
In ruminants such as cattle, goats and sheep among livestock animals, high fat supply has a negative effect on the rumen, leading to decreased digestibility in the rumen and decreased appetite. There is. Therefore, there is a need for so-called bypass fats and oils that are not dissolved or digested in the first stomach but are digested in the fourth stomach and the small intestine thereafter, and fatty acid calcium is known as one of such bypass fats and oils. It has been.
The lipid added to the feed is preferably in the form of granules or particles from the viewpoint of feeding work, mixing work with other feeds, and the like.
Moreover, although there is a report in Patent Document 2 regarding the structure of granular particles containing fatty acid metal salts, the granular particles of fatty acid metal salts produced by the method described in this document are inferior in odor and palatability. There's a problem.
On the other hand, among the lipids, polyunsaturated fatty acids are excellent in nutritional function, but have problems of poor oxidative stability and prone to oxidative degradation. When oxidative degradation occurs, the flavor becomes extremely bad and the smell of livestock feed In addition, there is a problem that the palatability is worsened and the health of the livestock is adversely affected. Therefore, synthetic antioxidants such as ethoxyquin are used in the feed, but the daily intake allowance is set from the results of chronic toxicity and carcinogenicity tests (0.06 mg / kg body weight).
Patent Document 3 gives an example of adding a caramel having an antioxidant property to a fatty acid calcium salt containing an unsaturated fatty acid, but adhesion of a fatty acid metal salt obtained when such caramel is added to a certain concentration or more. When the powder is pulverized to form granules or particles, it has a problem that it adheres to the pulverizer and yield deteriorates.
Moreover, the fatty acid calcium which mix | blended the palm oil which is a solid fat at normal temperature with a high saturated fatty acid content of patent document 3 has the problem that a particle | grain becomes too fine at the time of a grinding | pulverization, and disperses and worsens a working environment.
本発明の目的は、上記従来技術の問題点を解決することである。すなわち、反芻動物を含む家畜一般において効率的なエネルギー源として給与できる飼料用植物油けん化物組成物であって、毒性の強いエトキシキンなどの合成酸化防止剤を添加せずとも保存安定性が高く、粉砕時に飛散せず、粉砕機に付着せず、歩留まりも良好な飼料用植物油けん化物組成物を提供することである。 The object of the present invention is to solve the problems of the prior art. That is, it is a vegetable oil saponified composition for feed that can be fed as an efficient energy source in general livestock including ruminants, and has high storage stability without adding a highly toxic synthetic antioxidant such as ethoxyquin, and is pulverized. It is to provide a vegetable oil saponified composition for feed that does not sometimes scatter, adheres to a grinder, and has a good yield.
本発明者らは、油脂、水酸化カルシウム、水、リパーゼ、所定量の抗酸化性を有するカラメルを加えて、所定温度で反応を行うことにより、上記課題を達成する飼料用植物油けん化物組成物を製造できることを見出し、本発明を完成した。
本発明者らは、特に、油脂中の飽和脂肪酸を主成分とする油脂Ｂの量と（ｅ）抗酸化性を有するカラメルの含有量の関係により、反応混合物の硬度が変化すること、さらに反応混合物を破砕する時の粒子の飛散状況が異なることに気がついた。理論に拘束されるものではないが、これは油脂Ｂの量が多いと、生成する飼料用植物油けん化物組成物の脂肪酸部分の多くが飽和脂肪酸となるため硬度が高くなり、破砕時に粒子は細かくなるが、抗酸化性を有するカラメルを特定の量で含ませることにより、脂肪酸カルシウムの周りをコーティングして、硬度を低くし、また、粒子同士が結着するために飛散が抑制されるためと考えられる。
また、各種脂肪酸の含有量から算出される酸化難易度に対し、抗酸化性を有するカラメルを特定の量で含ませることにより、一定の酸化安定性を達成することも見いだした。
The present inventors have added a fat, calcium hydroxide, water, lipase, and a predetermined amount of caramel having antioxidant properties, and reacting at a predetermined temperature, thereby achieving the above-described problem in a vegetable oil saponified composition for feed. The present invention was completed.
In particular, the present inventors have found that the hardness of the reaction mixture varies depending on the relationship between the amount of fat B mainly composed of saturated fatty acids in the fat and oil and the content of (e) caramel having antioxidant properties. I noticed that the particles were scattered differently when crushing the mixture. Although not bound by theory, if the amount of fat B is large, most of the fatty acid portion of the vegetable oil saponified composition for feed to be produced becomes saturated fatty acid, so that the hardness is high and the particles are fine at the time of crushing. However, by containing a specific amount of caramel having antioxidant properties, coating around the fatty acid calcium to lower the hardness, and because the particles are bound together, scattering is suppressed. Conceivable.
In addition, it has also been found that a certain amount of oxidation stability can be achieved by including a specific amount of caramel having antioxidant properties against the degree of oxidation difficulty calculated from the content of various fatty acids.
すなわち、本発明は以下を提供する。
＜１＞
（ａ）不飽和脂肪酸を主成分とする油脂Ａ、飽和脂肪酸を主成分とする油脂Ｂからなる群より選択される１種類の油脂または２種類以上の油脂の混合物、
（ｂ）水酸化カルシウム、
（ｃ）水、
（ｄ）リパーゼ、
（ｅ）抗酸化性を有するカラメル、及び
（ｆ）その他任意の成分
を下記条件を満たす比率で混合し、
[条件：前記（ａ）〜（ｆ）の合計質量に占める油脂Ｂの含有量をＸ（質量％）、前記（ａ）〜（ｆ）の合計質量に占める各種脂肪酸の含有量から下記計算式によって表される酸化難易度をＹ、前記（ａ）〜（ｆ）の合計質量に占める（ｅ）抗酸化性を有するカラメルの含有量をＺ（質量％）とした際、Ｚが下記式（１）及び（２）を満たす、
（１）(i) ０≦Ｘ＜３５の場合：０＜Ｚ≦５
(ii) ３５≦Ｘ＜６０の場合：０．００４（Ｘ−３５）2≦Ｚ≦５
(iii) ６０≦Ｘ＜１００の場合：２．５≦Ｚ≦５
（２）(i) ０≦Ｙ＜０．３の場合：０＜Ｚ≦５
(ii) ０．３≦Ｙ＜１．０５の場合：１．８Ｙ−０．５４≦Ｚ≦５
(iii) １．０５≦Ｙ＜３．９の場合：−１／（４（Ｙ−０．９５））＋２Ｙ＋１．７５≦Ｚ≦５
酸化難易度Ｙ＝１価の不飽和脂肪酸の含有量（質量％）×０．８９×１０-3
＋２価の不飽和脂肪酸の含有量（質量％）×２１×１０-3
＋３価以上の不飽和脂肪酸の含有量（質量％）×３９×１０-3]
３０〜８０℃の温度で反応させて得られる、脂肪酸カルシウム塩を含む飼料用植物油けん化物組成物。
＜２＞
前記（ａ）のうち、不飽和脂肪酸を主成分とする油脂Ａと飽和脂肪酸を主成分とする油脂Ｂの質量比が１０：０〜２：８である、＜１＞記載の飼料用植物油けん化物組成物。
＜３＞
前記（ａ）〜（ｆ）の合計質量に対する、（ａ）油脂の含有量が６５〜８５質量％、（ｂ）水酸化カルシウムの含有量が５〜１５質量％、及び（ｃ）水の含有量が２〜１５質量％であり、（ａ）油脂１００ｇに対し、（ｄ）リパーゼの添加量が２０〜１００００Ｕである、＜１＞〜＜２＞のいずれかに記載の飼料用植物油けん化物組成物。
＜４＞
前記（ｅ）カラメルが、０．５以上の抗酸化性（抗酸化性は、０．５ｍＭの１，１−ジフェニル−２−プクリルヒドラジル（ＤＰＰＨ）エタノール溶液と３５℃で３０分間反応した後のカラメル１ｍｇ当たりの５１７ｎｍの吸光度の減少量として定義される）を有する、＜１＞〜＜３＞のいずれかに記載の飼料用植物油けん化物組成物。
＜５＞
粉末状あるいは粒子状である、＜１＞〜＜４＞のいずれかに記載の飼料用植物油けん化物組成物。
＜６＞
０．１２５ｍｍ以下の直径を有する粒子が１０質量％以下、２．８ｍｍ超過の直径を有する粒子が１０質量％以下である、＜５＞に記載の飼料用植物油けん化物組成物。
＜７＞
５０℃で１週間保存した際の過酸化物価が１ｍｅｑ／ｋｇ以下である、＜５＞または＜６＞のいずれかに記載の飼料用植物油けん化物組成物。
＜８＞
（ａ）不飽和脂肪酸を主成分とする油脂Ａ、飽和脂肪酸を主成分とする油脂Ｂからなる群より選択される１種類の油脂または２種類以上の油脂の混合物、
（ｂ）水酸化カルシウム、
（ｃ）水、
（ｄ）リパーゼ、
（ｅ）抗酸化性を有するカラメル、及び
（ｆ）その他任意の成分
を、下記条件を満たす比率で混合し、
[条件：前記（ａ）〜（ｆ）の合計質量に占める油脂Ｂの含有量をＸ（質量％）、前記（ａ）〜（ｆ）の合計質量に占める各種脂肪酸の含有量から下記計算式によって表される酸化難易度をＹ、前記（ａ）〜（ｆ）の合計質量に占める（ｅ）抗酸化性を有するカラメルの含有量をＺ（質量％）とした際、Ｚが下記式（１）及び（２）を満たす、
（１）(i) ０≦Ｘ＜３５の場合：０＜Ｚ≦５
(ii) ３５≦Ｘ＜６０の場合：０．００４（Ｘ−３５）2≦Ｚ≦５
(iii) ６０≦Ｘ＜１００の場合：２．５≦Ｚ≦５
（２）(i) ０≦Ｙ＜０．３の場合：０＜Ｚ≦５
(ii) ０．３≦Ｙ＜１．０５の場合：１．８Ｙ−０．５４≦Ｚ≦５
(iii) １．０５≦Ｙ＜３．９の場合：−１／（４（Ｙ−０．９５））＋２Ｙ＋１．７５≦Ｚ≦５
酸化難易度Ｙ＝１価の不飽和脂肪酸の含有量（質量％）×０．８９×１０-3
＋２価の不飽和脂肪酸の含有量（質量％）×２１×１０-3
＋３価以上の不飽和脂肪酸の含有量（質量％）×３９×１０-3]
３０〜８０℃の温度で反応させることを特徴とする、脂肪酸カルシウム塩を含む飼料用植物油けん化物組成物の製造方法。
＜９＞
３０〜８０℃の温度における反応開始から４８時間後における反応生成物の硬度が、４０００ｇｆ以上１１０００ｇｆを超えないことを特徴とする、＜８＞に記載の製造方法。
That is, the present invention provides the following.
<1>
(A) one type of fat or a mixture of two or more types of fats and oils selected from the group consisting of fats and oils A mainly containing unsaturated fatty acids and fats and oils B mainly containing saturated fatty acids;
(B) calcium hydroxide,
(C) water,
(D) lipase,
(E) Caramel having antioxidant properties, and (f) Other optional ingredients are mixed in a ratio that satisfies the following conditions,
[Conditions: X (mass%) represents the content of fats and oils B in the total mass of the above (a) to (f), and the following calculation formulas from the contents of various fatty acids in the total mass of the above (a) to (f) When the oxidation difficulty represented by Y is Y, and the content of caramel having antioxidant properties in the total mass of (a) to (f) is Z (mass%), Z is represented by the following formula ( Satisfy 1) and (2),
(1) (i) When 0 ≦ X <35: 0 <Z ≦ 5
(ii) When 35 ≦ X <60: 0.004 (X−35) 2 ≦ Z ≦ 5
(iii) When 60 ≦ X <100: 2.5 ≦ Z ≦ 5
(2) (i) When 0 ≦ Y <0.3: 0 <Z ≦ 5
(ii) When 0.3 ≦ Y <1.05: 1.8Y−0.54 ≦ Z ≦ 5
(iii) When 1.05 ≦ Y <3.9: −1 / (4 (Y−0.95)) + 2Y + 1.75 ≦ Z ≦ 5
Oxidation difficulty level Y = content of monovalent unsaturated fatty acid (% by mass) × 0.89 × 10 −3
+ Content of divalent unsaturated fatty acid (mass%) × 21 × 10 −3
+ Unsaturated Fatty Acid Content (mass%) × 39 × 10 −3 ]
The vegetable oil saponified composition for feed containing the fatty acid calcium salt obtained by making it react at the temperature of 30-80 degreeC.
<2>
<1> The vegetable oil soap for feed according to <1>, wherein the mass ratio of the fat and oil A mainly composed of unsaturated fatty acid and the fat and oil B mainly composed of saturated fatty acid is 10: 0 to 2: 8. Chemical composition.
<3>
(A) Oil and fat content is 65 to 85% by mass, (b) Calcium hydroxide content is 5 to 15% by mass, and (c) Water content with respect to the total mass of (a) to (f). The amount of saponified vegetable oil for feed according to any one of <1> to <2>, wherein the amount is 2 to 15% by mass, and (a) the amount of lipase added is 20 to 10000 U with respect to 100 g of oil and fat. Composition.
<4>
The (e) caramel was reacted at 0.5 ° C. for 30 minutes or more with an antioxidant property (antioxidant was 0.5 mM 1,1-diphenyl-2-pcrylhydrazyl (DPPH) ethanol solution). The vegetable oil saponified composition for feed according to any one of <1> to <3>, which is defined as a decrease in absorbance at 517 nm per 1 mg of caramel afterwards.
<5>
The vegetable oil saponified composition for feed according to any one of <1> to <4>, which is powdery or particulate.
<6>
The vegetable oil saponified composition for feed according to <5>, wherein the particles having a diameter of 0.125 mm or less are 10% by mass or less and the particles having a diameter of more than 2.8 mm are 10% by mass or less.
<7>
The vegetable oil saponified composition for feed according to either <5> or <6>, wherein the peroxide value when stored at 50 ° C. for 1 week is 1 meq / kg or less.
<8>
(A) one type of fat or a mixture of two or more types of fats and oils selected from the group consisting of fats and oils A mainly containing unsaturated fatty acids and fats and oils B mainly containing saturated fatty acids;
(B) calcium hydroxide,
(C) water,
(D) lipase,
(E) caramel having antioxidant properties, and (f) other optional ingredients are mixed in a ratio that satisfies the following conditions:
[Conditions: X (mass%) represents the content of fats and oils B in the total mass of the above (a) to (f), and the following calculation formulas from the contents of various fatty acids in the total mass of the above (a) to (f) When the oxidation difficulty represented by Y is Y, and the content of caramel having antioxidant properties in the total mass of (a) to (f) is Z (mass%), Z is represented by the following formula ( Satisfy 1) and (2),
(1) (i) When 0 ≦ X <35: 0 <Z ≦ 5
(ii) When 35 ≦ X <60: 0.004 (X−35) 2 ≦ Z ≦ 5
(iii) When 60 ≦ X <100: 2.5 ≦ Z ≦ 5
(2) (i) When 0 ≦ Y <0.3: 0 <Z ≦ 5
(ii) When 0.3 ≦ Y <1.05: 1.8Y−0.54 ≦ Z ≦ 5
(iii) When 1.05 ≦ Y <3.9: −1 / (4 (Y−0.95)) + 2Y + 1.75 ≦ Z ≦ 5
Oxidation difficulty level Y = content of monovalent unsaturated fatty acid (% by mass) × 0.89 × 10 −3
+ Content of divalent unsaturated fatty acid (mass%) × 21 × 10 −3
+ Unsaturated Fatty Acid Content (mass%) × 39 × 10 −3 ]
The manufacturing method of the vegetable oil saponified composition for feed containing the fatty-acid calcium salt characterized by making it react at the temperature of 30-80 degreeC.
<9>
<8> The production method according to <8>, wherein the hardness of the reaction product after 48 hours from the start of the reaction at a temperature of 30 to 80 ° C. does not exceed 4000 gf or more and 11000 gf.
本発明により、保存安定性が高く、粉砕時に飛散せず、粉砕機に付着しない、飼料用植物油けん化物組成物を提供することができる。 According to the present invention, it is possible to provide a vegetable oil saponified composition for feed that has high storage stability, does not scatter during pulverization, and does not adhere to the pulverizer.
本発明の飼料用植物油けん化物組成物は以下のとおりである。
（ａ）不飽和脂肪酸を主成分とする油脂Ａ、飽和脂肪酸を主成分とする油脂Ｂからなる群より選択される１種類の油脂または２種類以上の油脂の混合物、
（ｂ）水酸化カルシウム、
（ｃ）水、
（ｄ）リパーゼ、
（ｅ）抗酸化性を有するカラメル、及び
（ｆ）その他任意の成分
を下記条件を満たす比率で混合し、
[条件：前記（ａ）〜（ｆ）の合計質量に占める油脂Ｂの含有量をＸ（質量％）、前記（ａ）〜（ｆ）の合計質量に占める各種脂肪酸の含有量から下記計算式によって表される酸化難易度をＹ、前記（ａ）〜（ｆ）の合計質量に占める（ｅ）抗酸化性を有するカラメルの含有量をＺ（質量％）とした際、Ｚが下記式（１）及び（２）を満たす、
（１）(i) ０≦Ｘ＜３５の場合：０＜Ｚ≦５
(ii) ３５≦Ｘ＜６０の場合：０．００４（Ｘ−３５）2≦Ｚ≦５
(iii) ６０≦Ｘ＜１００の場合：２．５≦Ｚ≦５
（２）(i) ０≦Ｙ＜０．３の場合：０＜Ｚ≦５
(ii) ０．３≦Ｙ＜１．０５の場合：１．８Ｙ−０．５４≦Ｚ≦５
(iii) １．０５≦Ｙ＜３．９の場合：−１／（４（Ｙ−０．９５））＋２Ｙ＋１．７５≦Ｚ≦５
酸化難易度Ｙ＝１価の不飽和脂肪酸の含有量（質量％）×０．８９×１０-3
＋２価の不飽和脂肪酸の含有量（質量％）×２１×１０-3
＋３価以上の不飽和脂肪酸の含有量（質量％）×３９×１０-3]
３０〜８０℃の温度で反応させて得られる脂肪酸カルシウム塩を含む飼料用植物油けん化物組成物。
The vegetable oil saponified composition for feed of the present invention is as follows.
(A) one type of fat or a mixture of two or more types of fats and oils selected from the group consisting of fats and oils A mainly containing unsaturated fatty acids and fats and oils B mainly containing saturated fatty acids;
(B) calcium hydroxide,
(C) water,
(D) lipase,
(E) Caramel having antioxidant properties, and (f) Other optional ingredients are mixed in a ratio that satisfies the following conditions,
[Conditions: X (mass%) represents the content of fats and oils B in the total mass of the above (a) to (f), and the following calculation formulas from the contents of various fatty acids in the total mass of the above (a) to (f) When the oxidation difficulty represented by Y is Y, and the content of caramel having antioxidant properties in the total mass of (a) to (f) is Z (mass%), Z is represented by the following formula ( Satisfy 1) and (2),
(1) (i) When 0 ≦ X <35: 0 <Z ≦ 5
(ii) When 35 ≦ X <60: 0.004 (X−35) 2 ≦ Z ≦ 5
(iii) When 60 ≦ X <100: 2.5 ≦ Z ≦ 5
(2) (i) When 0 ≦ Y <0.3: 0 <Z ≦ 5
(ii) When 0.3 ≦ Y <1.05: 1.8Y−0.54 ≦ Z ≦ 5
(iii) When 1.05 ≦ Y <3.9: −1 / (4 (Y−0.95)) + 2Y + 1.75 ≦ Z ≦ 5
Oxidation difficulty level Y = content of monovalent unsaturated fatty acid (% by mass) × 0.89 × 10 −3
+ Content of divalent unsaturated fatty acid (mass%) × 21 × 10 −3
+ Unsaturated Fatty Acid Content (mass%) × 39 × 10 −3 ]
The vegetable oil saponified composition for feed containing the fatty acid calcium salt obtained by making it react at the temperature of 30-80 degreeC.
本明細書において、「飼料用植物油けん化物組成物」とは、ウシ、ヤギ、ヒツジなどの反芻動物、ニワトリなどの家禽、ブタなど、畜産動物全般の飼料に添加する植物油けん化物組成物である。特に反芻動物では、脂肪の多給は第１胃（ルーメン）に悪影響を及ぼし、第１胃内での消化率を低下させると共に食欲減退を招くという問題があるが、本発明の飼料は、脂肪酸カルシウムのような脂肪酸金属塩を含むことにより、第１胃で溶解または消化せず第４胃やそれ以降の小腸内で消化されるため、反芻動物にも問題なく給与することができる。また顆粒状あるいは粒子状の形態である場合は、飼料に均一に混合することができ、また保存安定性も良く、匂い、嗜好性に関しても優れた飼料用植物油けん化物組成物を提供することができる。
本発明の飼料用植物油けん化物組成物は、一般的な畜産飼料に添加して使用することができる。飼料の製造段階に添加して、本発明の飼料用植物油けん化物組成物を含む畜産飼料組成物を製造してもよく、あるいは給餌段階で一般的な畜産飼料に添加して使用してもよい。飼料用植物油けん化物組成物は飼料に均一に混合することができるという観点から、顆粒状あるいは粒子状であることが好ましい。
飼料用植物油けん化物組成物の原料や他の添加剤は、一般に使用されているものであれば特に制限はない。
In the present specification, the “vegetable oil saponified composition for feed” is a vegetable oil saponified composition added to feeds for general livestock animals such as ruminants such as cattle, goats and sheep, poultry such as chickens and pigs. . Particularly in ruminants, the high supply of fat has an adverse effect on the rumen, and there is a problem that the digestibility within the rumen is reduced and appetite is reduced. By containing a fatty acid metal salt such as calcium, it is not dissolved or digested in the first stomach, but is digested in the fourth stomach and the small intestine thereafter, so that it can be fed to ruminants without any problem. In the case of a granular or particulate form, it is possible to provide a vegetable oil saponified composition for a feed that can be uniformly mixed in the feed, has good storage stability, and has excellent odor and taste. it can.
The vegetable oil saponified composition for feed of the present invention can be used by adding to a general livestock feed. It may be added to the feed production stage to produce a livestock feed composition containing the saponified vegetable oil composition for feed of the present invention, or may be used by adding to a general livestock feed at the feeding stage. . From the viewpoint that the vegetable oil saponified composition for feed can be uniformly mixed with the feed, it is preferably in the form of granules or particles.
There are no particular limitations on the raw materials and other additives for the saponified vegetable oil composition for feed, as long as they are generally used.
本明細書において（ａ）「不飽和脂肪酸を主成分とする油脂Ａ」とは、不和飽和脂肪酸を主たる構成脂肪酸として含む油脂を意味し、「飽和脂肪酸を主成分とする油脂Ｂ」とは、飽和脂肪酸を主たる構成脂肪酸として含む油脂を意味する。
「不飽和脂肪酸を主成分とする」あるいは「不飽和脂肪酸を主たる構成脂肪酸として含む」とは、全構成脂肪酸質量に対して不飽和脂肪酸を５０質量％を超える量で含むことを意味する。また、「飽和脂肪酸を主成分とする」あるいは「飽和脂肪酸を主たる構成脂肪酸として含む」とは、全構成脂肪酸質量に対して飽和脂肪酸を５０質量％を超える量で含むことを意味する。
飽和脂肪酸を主成分とする油脂Ｂは、全構成脂肪酸質量に対して飽和脂肪酸を好ましくは５５質量％以上含み、より好ましくは６０質量％以上である。７０質量％以上、７５質量％以上、あるいは８０質量％以上であってもよい。
不飽和脂肪酸を主成分とする油脂Ａは、全構成脂肪酸質量に対して不飽和脂肪酸を好ましくは５５質量％以上含み、より好ましくは６０質量％以上であり、さらに好ましくは７０質量％以上であり、よりさらに好ましくは８０質量％以上であってもよい。
In this specification, (a) “Fat and fat A mainly composed of unsaturated fatty acid” means fat and oil containing unsaturated fatty acid as a main constituent fatty acid, and “Oil and fat B mainly composed of saturated fatty acid”. Means fats and oils containing saturated fatty acids as the main constituent fatty acids.
“Containing unsaturated fatty acid as a main component” or “comprising unsaturated fatty acid as the main constituent fatty acid” means containing unsaturated fatty acid in an amount exceeding 50 mass% with respect to the total constituent fatty acid mass. In addition, “containing a saturated fatty acid as a main component” or “including a saturated fatty acid as a main constituent fatty acid” means containing a saturated fatty acid in an amount exceeding 50 mass% with respect to the total constituent fatty acid mass.
The fats and oils B mainly composed of saturated fatty acids preferably contain 55% by mass or more, more preferably 60% by mass or more of saturated fatty acids based on the total mass of fatty acids. 70 mass% or more, 75 mass% or more, or 80 mass% or more may be sufficient.
The fat and oil A mainly composed of unsaturated fatty acids preferably contains 55 mass% or more of unsaturated fatty acids, more preferably 60 mass% or more, and even more preferably 70 mass% or more, based on the total mass of fatty acids. More preferably, it may be 80% by mass or more.
不飽和脂肪酸は分子内の炭素結合のうち、少なくとも１つ以上の不飽和結合を含む脂肪酸である。炭素数１６以上、さらに好ましくは炭素数１８以上の長鎖不飽和脂肪酸であることが好ましい。
不飽和脂肪酸の価数は１分子内に含まれる不飽和結合の数を指し、例えば１価の不飽和脂肪酸は１分子内に１つの不飽和結合を有する。不飽和脂肪酸の主成分は、２価以上の脂肪酸が好ましく、３価以上の脂肪酸がより好ましい。最も好ましくは、ｎ−３系脂肪酸、ドコサヘキサエン酸などが挙げられる。構成脂肪酸として上述した不飽和脂肪酸を含む油脂としては、菜種油、大豆油、コーン油、ヒマワリ油、亜麻仁油、エゴマ油、パームオレイン、パームダブルオレイン、魚油、牛脂、豚脂、などが挙げられる。
飽和脂肪酸は分子内の炭素結合の全てが飽和結合によって構成される脂肪酸である。炭素数１２以上、さらに好ましくは炭素数１６以上の長鎖飽和脂肪酸であることが好ましい。構成脂肪酸として上述した飽和脂肪酸を含む油脂としては、パーム油、パームミッドフラクション、パームステアリン、ヤシ油、パーム核油、パーム核オレイン、各種極度硬化油などが挙げられる。
An unsaturated fatty acid is a fatty acid containing at least one or more unsaturated bonds among carbon bonds in the molecule. It is preferably a long-chain unsaturated fatty acid having 16 or more carbon atoms, more preferably 18 or more carbon atoms.
The valence of an unsaturated fatty acid refers to the number of unsaturated bonds contained in one molecule. For example, a monovalent unsaturated fatty acid has one unsaturated bond in one molecule. The main component of the unsaturated fatty acid is preferably a divalent or higher fatty acid, and more preferably a trivalent or higher fatty acid. Most preferably, n-3 type fatty acid, docosahexaenoic acid, etc. are mentioned. Examples of the fats and oils containing unsaturated fatty acids described above as constituent fatty acids include rapeseed oil, soybean oil, corn oil, sunflower oil, linseed oil, sesame oil, palm olein, palm double olein, fish oil, beef tallow, pork fat, and the like.
A saturated fatty acid is a fatty acid in which all of the carbon bonds in the molecule are constituted by saturated bonds. It is preferably a long chain saturated fatty acid having 12 or more carbon atoms, more preferably 16 or more carbon atoms. As fats and oils containing the saturated fatty acid mentioned above as a constituent fatty acid, palm oil, palm mid fraction, palm stearin, coconut oil, palm kernel oil, palm kernel olein, various extremely hardened oils and the like can be mentioned.
原料油脂としては、上述した不飽和脂肪酸を主成分とする油脂Ａ，飽和脂肪酸を主成分とする油脂Ｂからなる群より選択される１種類の油脂または２種類以上の油脂の混合物を含むものであれば良い。例えば、油脂Ａと油脂Ｂの配合比が１０：０〜２：８のもの、より好ましくは９：１〜３：７のもの、更に好ましく９：１〜７：３のものが挙げられる。 As raw material fats and oils, one kind of fats and oils or a mixture of two or more kinds of fats and oils selected from the group consisting of fats and oils A mainly containing unsaturated fatty acids and fats and oils B mainly containing saturated fatty acids are included. I just need it. For example, the compounding ratio of fats and oils A and fats and oils B is 10: 0 to 2: 8, more preferably 9: 1 to 3: 7, still more preferably 9: 1 to 7: 3.
（ａ）「不飽和脂肪酸を主成分とする油脂Ａと飽和脂肪酸を主成分とする油脂Ｂの混合物」の合計質量は、上述の（ａ）〜（ｆ）成分の合計質量に対し、６５〜８５質量％であることが好ましく、７０〜８０質量％であることがさらに好ましい。 (A) The total mass of the “mixture of fats and oils A mainly containing unsaturated fatty acids and fats and oils B mainly containing saturated fatty acids” is 65 to 65% of the total mass of the components (a) to (f) described above. It is preferably 85% by mass, and more preferably 70 to 80% by mass.
（ｂ）「水酸化カルシウム」（Ｃａ（ＯＨ）2）（消石灰）を上記（ａ）混合油脂に対し添加する。「酸化カルシウム」（ＣａＯ）（生石灰）は、水の存在により水酸化カルシウムになるため、「水酸化カルシウム」の変わりに「酸化カルシウム」を添加してもよい。
上述の（ａ）〜（ｆ）成分の合計質量に対し、好ましくは５〜１５質量％の（ｂ）「水酸化カルシウム」を添加する。より好ましくは７〜１３質量％であり、さらに好ましくは８〜１２質量％である。「水酸化カルシウム」の代わりに「酸化カルシウム」を添加する場合には、分子量から「水酸化カルシウム」（分子量７４）に換算して上記量となるように「酸化カルシウム」（分子量５６）を添加することが好ましい。
(B) “Calcium hydroxide” (Ca (OH) 2 ) (slaked lime) is added to the above (a) mixed fats and oils. Since “calcium oxide” (CaO) (quick lime) becomes calcium hydroxide in the presence of water, “calcium oxide” may be added instead of “calcium hydroxide”.
Preferably 5-15 mass% (b) "calcium hydroxide" is added with respect to the total mass of the above-mentioned (a)-(f) component. More preferably, it is 7-13 mass%, More preferably, it is 8-12 mass%. When “calcium oxide” is added instead of “calcium hydroxide”, “calcium oxide” (molecular weight 56) is added so that the molecular weight is converted to “calcium hydroxide” (molecular weight 74) and the above amount is obtained. It is preferable to do.
本明細書において（ｃ）「水」は、反応溶媒としての役割も果たす。また、酸化カルシウムを使用した場合には、酸化カルシウムと反応して水酸化カルシウムを提供するものである。「水」は蒸留水、脱イオン水、水道水など適宜使用することができる。上述の（ａ）〜（ｆ）成分の合計質量に対し、２〜１５質量％添加することが好ましい。 In the present specification, (c) “water” also serves as a reaction solvent. Further, when calcium oxide is used, it reacts with calcium oxide to provide calcium hydroxide. “Water” can be appropriately used, such as distilled water, deionized water, and tap water. It is preferable to add 2 to 15% by mass with respect to the total mass of the components (a) to (f).
本発明品は、上記及び後述する（ａ）〜（ｆ）成分を混合した後、その後ケン化反応を行うことによって得られる。このとき、油脂１００ｇに対し、２０〜１００００Ｕのリパーゼを添加することが好ましい。反応条件あるいはリパーゼの活性等により異なるが、より好ましくは２００〜２０００Ｕである。
ケン化工程は、３０〜８０℃で行うことができ、好ましくは３０〜６０℃、より好ましくは３０〜４５℃に加温しながら均一に混合、攪拌して反応させる。
本明細書において（ｄ）「リパーゼ」とは、動物、植物、微生物起源、いずれのリパーゼも使用することができ、限定されないが、アルカリ性において油脂分解力が強く、耐熱性が高いものが好ましい。
The product of the present invention is obtained by mixing the components (a) to (f) described above and later, and then performing a saponification reaction. At this time, it is preferable to add 20-10000U lipase with respect to 100g of fats and oils. Although it varies depending on reaction conditions or lipase activity, it is more preferably 200 to 2000 U.
A saponification process can be performed at 30-80 degreeC, Preferably it is made to react by mixing and stirring uniformly, heating at 30-60 degreeC, More preferably, 30-45 degreeC.
In the present specification, (d) “lipase” may be any lipase of animal, plant, or microbial origin, and is not limited, but is preferably alkaline and has a high ability to decompose oil and fat and has high heat resistance.
本明細書において（ｅ）「抗酸化性を有するカラメル」とは、糖類を加熱処理することにより得られる抗酸化性を有するカラメルであり、特開平１０−１５０９４９号に記載されるカラメルを代表的なものとして挙げることができる。
（ｅ）「抗酸化性を有するカラメル」の量Ｚ（質量％）は、下記条件を満たす範囲で添加することができる。
（条件）
前記（ａ）〜（ｆ）の合計質量に占める油脂Ｂの含有量をＸ（質量％）、前記（ａ）〜（ｆ）の合計質量に占める各種脂肪酸の含有量から下記計算式によって表される酸化難易度をＹ、前記（ａ）〜（ｆ）の合計質量に占める（ｅ）抗酸化性を有するカラメルの含有量をＺ（質量％）とした際、Ｚが下記式（１）及び（２）を満たす、
（１）(i) ０≦Ｘ＜３５の場合：０＜Ｚ≦５
(ii) ３５≦Ｘ＜６０の場合：０．００４（Ｘ−３５）2≦Ｚ≦５
(iii) ６０≦Ｘ＜１００の場合：２．５≦Ｚ≦５
（２）(i) ０≦Ｙ＜０．３の場合：０＜Ｚ≦５
(ii) ０．３≦Ｙ＜１．０５の場合：１．８Ｙ−０．５４≦Ｚ≦５
(iii) １．０５≦Ｙ＜３．９の場合：−１／（４（Ｙ−０．９５））＋２Ｙ＋１．７５≦Ｚ≦５
酸化難易度Ｙ＝１価の不飽和脂肪酸の含有量（質量％）×０．８９×１０-3
＋２価の不飽和脂肪酸の含有量（質量％）×２１×１０-3
＋３価以上の不飽和脂肪酸の含有量（質量％）×３９×１０-3
（１）(i)〜(iii)式で表されるＺの上限値を超えると（すなわち、カラメル含有量が５質量％を超えると）、ケン化反応によって得られる生成物の付着性が増し、後述する粉砕工程において粉砕機に付着するなどして、歩留低下の要因となる。また、（１）(i)〜(iii)式で表されるＺの下限値を下回ると、粉砕時に粒子が細かくなって周囲に飛散し、製造現場や取扱現場の環境を悪化させる要因となる。また、（２）(i)〜(iii)式で表される範囲に満たない場合、得られる組成物の保存安定性が低下し、保存中に酸化劣化を引き起こす。
In the present specification, (e) “caramel having antioxidative properties” is a caramel having antioxidative properties obtained by heat-treating saccharides, and is representative of caramel described in JP-A-10-150949. Can be cited as
(E) The amount Z (mass%) of “antioxidative caramel” can be added within the range satisfying the following conditions.
(conditions)
The content of fat and oil B in the total mass of (a) to (f) is expressed by the following calculation formula from the content of various fatty acids in X (mass%) and the total mass of (a) to (f). When the oxidation difficulty level is Y, and the content of caramel having antioxidant properties in the total mass of the above (a) to (f) is Z (% by mass), Z is the following formula (1) and Satisfy (2),
(1) (i) When 0 ≦ X <35: 0 <Z ≦ 5
(ii) When 35 ≦ X <60: 0.004 (X−35) 2 ≦ Z ≦ 5
(iii) When 60 ≦ X <100: 2.5 ≦ Z ≦ 5
(2) (i) When 0 ≦ Y <0.3: 0 <Z ≦ 5
(ii) When 0.3 ≦ Y <1.05: 1.8Y−0.54 ≦ Z ≦ 5
(iii) When 1.05 ≦ Y <3.9: −1 / (4 (Y−0.95)) + 2Y + 1.75 ≦ Z ≦ 5
Oxidation difficulty level Y = content of monovalent unsaturated fatty acid (% by mass) × 0.89 × 10 −3
+ Content of divalent unsaturated fatty acid (mass%) × 21 × 10 −3
+ Content of unsaturated fatty acid having 3 or more valences (% by mass) × 39 × 10 −3
(1) When the upper limit of Z represented by the formulas (i) to (iii) is exceeded (that is, when the caramel content exceeds 5% by mass), the adhesion of the product obtained by the saponification reaction increases. In the pulverization step described later, it adheres to the pulverizer and causes a decrease in yield. Further, when the value falls below the lower limit value of Z expressed by the formulas (1) to (iii), the particles become fine at the time of pulverization and scatter to the surroundings, which becomes a factor of deteriorating the environment of the manufacturing site and handling site. . Moreover, when it is less than the range represented by the formulas (2) (i) to (iii), the storage stability of the obtained composition is lowered, and oxidative deterioration is caused during storage.
「抗酸化性を有するカラメル」の量Ｚ（質量％）は、油脂Ｂの含有量Ｘ（質量％）と粉砕工程における飛散抑制の観点から、さらに下記条件を満たす範囲で添加することがより好ましい。
（１Ａ）（i） ０≦Ｘ＜３５の場合：０＜Ｚ≦５
(ii) ３５≦Ｘ＜５２．５の場合：１．５≦Ｚ≦５
(iii) ５２．５＜Ｘ＜１００の場合：２．５≦Ｚ≦５
または
（１Ｂ）（i） ０≦Ｘ＜２２．５の場合：−０．１３Ｘ＋４≦Ｚ≦５
(ii) ２２．５≦Ｘ＜３７．５の場合：１≦Ｚ≦５
(iii) ３７．５≦Ｘ＜５２．５の場合：０．０７Ｘ−１．５≦Ｚ≦５
(iv） ５２．５≦Ｘ＜１００の場合：０．０４Ｘ−０．３３≦Ｚ≦５
または
（１Ｃ）（i） １５≦Ｘ＜２２．５の場合：−０．１３Ｘ＋４≦Ｚ≦０．４Ｘ−４
(ii) ２２．５≦Ｘ＜３７．５の場合：１≦Ｚ≦５
(iii) ３７．５≦Ｘ＜５２．５の場合：０．０７Ｘ−１．５≦Ｚ≦５
(iv） ５２．５≦Ｘ＜１００の場合：０．０４Ｘ−０．３３≦Ｚ≦５
または
（１Ｄ）（i） ２２．５≦Ｘ＜３７．５の場合：−０．２７Ｘ＋１１≦Ｚ≦５
(ii) ３７．５≦Ｘ＜５２．５の場合：０．０７Ｘ−１．５≦Ｚ≦５
(iii) Ｘ＝５２．５の場合：２≦Ｚ≦５
The amount Z (mass%) of the “caramel having antioxidative properties” is more preferably added within the range satisfying the following conditions from the viewpoint of the content X (mass%) of the fat and oil B and the suppression of scattering in the pulverization step. .
(1A) (i) When 0 ≦ X <35: 0 <Z ≦ 5
(ii) When 35 ≦ X <52.5: 1.5 ≦ Z ≦ 5
(iii) When 52.5 <X <100: 2.5 ≦ Z ≦ 5
Or (1B) (i) when 0 ≦ X <22.5: −0.13X + 4 ≦ Z ≦ 5
(ii) In the case of 22.5 ≦ X <37.5: 1 ≦ Z ≦ 5
(iii) In the case of 37.5 ≦ X <52.5: 0.07X−1.5 ≦ Z ≦ 5
(iv) In the case of 52.5 ≦ X <100: 0.04X−0.33 ≦ Z ≦ 5
Or (1C) (i) When 15 ≦ X <22.5: −0.13X + 4 ≦ Z ≦ 0.4X−4
(ii) In the case of 22.5 ≦ X <37.5: 1 ≦ Z ≦ 5
(iii) In the case of 37.5 ≦ X <52.5: 0.07X−1.5 ≦ Z ≦ 5
(iv) In the case of 52.5 ≦ X <100: 0.04X−0.33 ≦ Z ≦ 5
Or (1D) (i) In the case of 22.5 ≦ X <37.5: −0.27X + 11 ≦ Z ≦ 5
(ii) In the case of 37.5 ≦ X <52.5: 0.07X−1.5 ≦ Z ≦ 5
(iii) When X = 52.5: 2 ≦ Z ≦ 5
「抗酸化性を有するカラメル」の量Ｚ（質量％）は、酸化難易度Ｙと保存安定性の観点から、さらに下記条件を満たす範囲で添加することがより好ましい。
（２Ａ）（i） ０≦Ｙ＜０．３の場合：０＜Ｚ≦５
(ii) ０．３≦Ｙ＜０．６５の場合：１≦Ｚ≦５
(iii) ０．６５≦Ｙ＜１．２の場合：７．２７Ｙ−３．７７≦Ｚ≦５
(iv） １．２≦Ｙ＜３．９の場合：Ｚ＝５
または
（２Ｂ）（i） ０≦Ｙ＜０．４３の場合：−３．１３Ｙ＋３．３４≦Ｚ≦５
(ii) ０．４３≦Ｙ＜０．６４の場合：−４．７６Ｙ＋４．０５≦Ｚ≦５
(iii) ０．６４≦Ｙ＜０．８５の場合：１≦Ｚ≦５
(iv） ０．８５≦Ｙ＜１．０７の場合：４．５５Ｙ−２．８６≦Ｚ≦５
(v） １．０７≦Ｙ＜３．９の場合：−１／（４（Ｙ−０．９５））＋２Ｙ＋１．７５≦Ｚ≦５
または
（２Ｃ）（i） ０≦Ｙ＜０．４３の場合：−３．１３Ｙ＋３．３４≦Ｚ≦５
(ii) ０．４３≦Ｙ＜０．６４の場合：−４．７６Ｙ＋４．０５≦Ｚ≦５
(iii) ０．６４≦Ｙ＜０．８５の場合：１≦Ｚ≦５
(iv） ０．８５≦Ｙ＜１．０７の場合：４．５５Ｙ−２．８６≦Ｚ≦−１３．６４Ｙ＋１６．５９
または
（２Ｄ）（i） ０．４３≦Ｙ＜０．６４の場合：−４．７６Ｙ＋４．０５≦Ｚ≦５
(ii) ０．６４≦Ｙ＜０．８５の場合：１９．０５Ｙ−１１．１９≦Ｚ≦５
（iii）Ｙ＝０．８５の場合：Ｚ＝５
ＺとＸあるいはＺとＹの関係を、上述の各式からそれぞれ選択して組み合わせてもよい。
The amount Z (mass%) of the “caramel having antioxidative properties” is more preferably added in a range satisfying the following conditions from the viewpoint of oxidation difficulty Y and storage stability.
(2A) (i) When 0 ≦ Y <0.3: 0 <Z ≦ 5
(ii) When 0.3 ≦ Y <0.65: 1 ≦ Z ≦ 5
(iii) When 0.65 ≦ Y <1.2: 7.27Y−3.77 ≦ Z ≦ 5
(iv) When 1.2 ≦ Y <3.9: Z = 5
Or (2B) (i) When 0 ≦ Y <0.43: −3.13Y + 3.34 ≦ Z ≦ 5
(ii) In the case of 0.43 ≦ Y <0.64: −4.76Y + 4.05 ≦ Z ≦ 5
(iii) When 0.64 ≦ Y <0.85: 1 ≦ Z ≦ 5
(iv) When 0.85 ≦ Y <1.07: 4.55Y−2.86 ≦ Z ≦ 5
(v) When 1.07 ≦ Y <3.9: −1 / (4 (Y−0.95)) + 2Y + 1.75 ≦ Z ≦ 5
Or (2C) (i) When 0 ≦ Y <0.43: −3.13Y + 3.34 ≦ Z ≦ 5
(ii) In the case of 0.43 ≦ Y <0.64: −4.76Y + 4.05 ≦ Z ≦ 5
(iii) When 0.64 ≦ Y <0.85: 1 ≦ Z ≦ 5
(iv) In the case of 0.85 ≦ Y <1.07: 4.55Y−2.86 ≦ Z ≦ −13.64Y + 16.59
Or (2D) (i) in the case of 0.43 ≦ Y <0.64: −4.76Y + 4.05 ≦ Z ≦ 5
(ii) When 0.64 ≦ Y <0.85: 19.05Y-11.19 ≦ Z ≦ 5
(Iii) When Y = 0.85: Z = 5
The relationship between Z and X or Z and Y may be selected and combined from the above equations.
本明細書において、飼料用植物油けん化物組成物に含まれる油脂の各不飽和脂肪酸含量にそれぞれ特定の係数（１価…０．８９×１０-3、２価…２１×１０-3、３価…３９×１０-3）を乗じた数値の和をその飼料用植物油けん化物組成物の酸化難易度Ｙとした（参考文献：福沢健治、寺尾純二、脂質過酸化実験法、廣川書店）。
酸化難易度Ｙの範囲は、不飽和脂肪酸を含まない油脂を用いる場合には０であり、不飽和脂肪酸の含有量が多くなればなるほど高い値となるが、本明細書では、３価以上の不飽和脂肪酸の含有量が１００質量％である場合（３．９）をＹの理論的な最大値とみなしてその上限とする。酸化難易度の範囲は０．０〜２．０、好ましくは０．０〜１．８である。
In the present specification, specific coefficients (monovalent... 0.89 × 10 −3 , divalent... 21 × 10 −3 , trivalent) for each unsaturated fatty acid content of the fat and oil contained in the vegetable oil saponified composition for feed. The sum of the numbers multiplied by 39 × 10 −3 ) was defined as the oxidation difficulty level Y of the saponified vegetable oil composition for feed (reference: Kenji Fukuzawa, Junji Terao, lipid peroxidation experiment method, Yodogawa Shoten).
The range of the oxidation difficulty level Y is 0 when using fats and oils that do not contain unsaturated fatty acids, and the higher the content of unsaturated fatty acids, the higher the value. The case where the content of unsaturated fatty acid is 100% by mass (3.9) is regarded as the theoretical maximum value of Y and is set as the upper limit. The range of the oxidation difficulty is 0.0 to 2.0, preferably 0.0 to 1.8.
本明細書において、カラメルの抗酸化性は、カラメルと１，１−ジフェニル−２−プクリルヒドラジル（ＤＰＰＨ）との反応性（ラジカル捕捉能）により評価したもの、すなわちＤＰＰＨと反応性（ラジカル捕捉能）を有するものをいう。抗酸化性の測定の具体的な方法としては、異なる量のカラメルをエタノールに溶解し、それぞれに０．５ｍＭ ＤＰＰＨエタノール溶液を加え、３５℃で３０分間保持した後、５１７ｎｍの吸光度を測定し、カラメル量とカラメル添加による吸光度の減少量の回帰直線を作成し、カラメル１ｍｇ当たりの吸光度の減少量を求めて、これをカラメルの抗酸化性とした。この数値が大きいほど抗酸化性が優れているが、高過ぎるとカラメルの粘性が高くなり過ぎて作業性が低下するため、好ましくは０．５〜１．０、より好ましくは０．６〜１．０である。 In the present specification, the antioxidant property of caramel is evaluated by the reactivity (radical scavenging ability) between caramel and 1,1-diphenyl-2-pcrylhydrazyl (DPPH), that is, reactive with DPPH (radical). It has a capture ability. As a specific method for measuring the antioxidant property, different amounts of caramel were dissolved in ethanol, 0.5 mM DPPH ethanol solution was added to each, and held at 35 ° C. for 30 minutes, and then the absorbance at 517 nm was measured. A regression line of the amount of caramel and the amount of decrease in absorbance due to the addition of caramel was prepared, the amount of decrease in absorbance per 1 mg of caramel was determined, and this was taken as the antioxidant property of caramel. The larger this value, the better the antioxidant property, but if it is too high, the viscosity of the caramel becomes too high and the workability is lowered, so that it is preferably 0.5 to 1.0, more preferably 0.6 to 1. .0.
「抗酸化性を有するカラメル」は例えば以下のように製造することができる。７５〜９５質量％濃度のグルコース水溶液１００質量部に対して、塩基性化合物１〜１０質量部の存在下、好ましくは１００℃以上、より好ましくは１２０〜１５０℃で加熱する。その後、当初のグルコース水溶液１００質量部に対して３０〜５０質量部の水を加えることで、糖度６０〜７５、好ましくは６５〜７０、ｐＨ３〜５、好ましくは３．５〜４．５、抗酸化性０．５〜１．０のカラメルが得られる。加熱時間は、好ましくは１〜１０時間、より好ましくは２〜８時間である。 “Caramel having antioxidative properties” can be produced, for example, as follows. It heats at 100 degreeC or more, More preferably at 120-150 degreeC in presence of 1-10 mass parts of basic compounds with respect to 100 mass parts of 75-95 mass% glucose aqueous solution. Thereafter, by adding 30 to 50 parts by mass of water to 100 parts by mass of the initial glucose aqueous solution, the sugar content is 60 to 75, preferably 65 to 70, pH 3 to 5, preferably 3.5 to 4.5. A caramel having an oxidizing property of 0.5 to 1.0 is obtained. The heating time is preferably 1 to 10 hours, more preferably 2 to 8 hours.
塩基性化合物としては、水酸化ナトリウム、水酸化カリウムなどのアルカリ金属水酸化物、炭酸ナトリウム、炭酸カリウムなどのアルカリ金属炭酸塩、炭酸水素ナトリウム、炭酸水素カリウムなどのアルカリ金属水素塩、酢酸やクエン酸などの有機酸のアルカリ金属塩（例えば、ナトリウム塩、カリウム塩）、またはアンモニウム塩、及び水酸化アンモニウムが挙げられ、これらの群より選択される１種類または２種類以上の混合物を使用することができる。 Examples of basic compounds include alkali metal hydroxides such as sodium hydroxide and potassium hydroxide, alkali metal carbonates such as sodium carbonate and potassium carbonate, alkali metal hydrogen salts such as sodium bicarbonate and potassium bicarbonate, acetic acid and citric acid. Use alkali metal salts (for example, sodium salts, potassium salts) of organic acids such as acids, ammonium salts, and ammonium hydroxide, and use one or a mixture of two or more selected from these groups Can do.
加熱処理前の水溶液のｐＨは、好ましくは７以上、さらに好ましくは８以上、より好ましくは９以上である。反応温度（加熱処理温度）が１２０℃より低いと反応が十分に進行しない。また、１５０℃より高いと反応系が固化・炭化する恐れが大きくなるだけでなく、得られたカラメルの抗酸化性が低くなるので好ましくない。好ましい反応温度は、１２５〜１３５℃であり、より好ましくは１３０℃前後である。また、塩基性化合物の量が１質量部より少ないと反応が十分に進行しない。すなわち、抗酸化性を有するカラメルが得られない。また、１０質量部より多いと、反応が激しく進行し、気泡が短時間で多量に発生し、反応容器から吹き零れる恐れがあるなど、危険性が生じる。加熱時間が１時間未満では、反応が十分に進行しない。また、加熱時間が長くなるにつれて、反応が進行して徐々に粘性が増加する。 The pH of the aqueous solution before the heat treatment is preferably 7 or higher, more preferably 8 or higher, more preferably 9 or higher. When the reaction temperature (heat treatment temperature) is lower than 120 ° C., the reaction does not proceed sufficiently. On the other hand, if the temperature is higher than 150 ° C., not only is the reaction system likely to be solidified and carbonized, but the antioxidant properties of the resulting caramel are lowered, which is not preferable. The preferred reaction temperature is 125 to 135 ° C, more preferably around 130 ° C. Moreover, reaction will not fully advance when the quantity of a basic compound is less than 1 mass part. That is, caramel having antioxidant properties cannot be obtained. On the other hand, when the amount is more than 10 parts by mass, the reaction proceeds violently, a large amount of bubbles are generated in a short time, and there is a risk that the reaction vessel may blow off. If the heating time is less than 1 hour, the reaction does not proceed sufficiently. Further, as the heating time becomes longer, the reaction proceeds and the viscosity gradually increases.
本発明品は、必要に応じて（ａ）〜（ｅ）以外の成分を含むことができる。例えば、嗜好性を高める目的では糖蜜が、保存安定性を高める目的では上記の抗酸化性を有するカラメル以外の抗酸化剤が例示される。（ａ）〜（ｅ）以外の成分の含量は、飼料用植物油けん化物組成物の合計質量に対し、０．５〜１０質量％であることが好ましく、より好ましくは１〜９質量％である。 The product of the present invention can contain components other than (a) to (e) as necessary. For example, molasses is exemplified for the purpose of enhancing palatability, and antioxidants other than the above-mentioned caramel having antioxidant properties are exemplified for the purpose of enhancing storage stability. The content of components other than (a) to (e) is preferably 0.5 to 10% by mass, more preferably 1 to 9% by mass, based on the total mass of the saponified vegetable oil composition for feed. .
本発明の飼料用植物油けん化物組成物の製造方法は以下のとおりである。
工程I）
（ａ）不飽和脂肪酸を主成分とする油脂Ａ、飽和脂肪酸を主成分とする油脂Ｂからなる群より選択される１種類の油脂または２種類以上の油脂の混合物、
（ｂ）水酸化カルシウム、
（ｃ）水、
（ｄ）リパーゼ、及び
（ｅ）抗酸化性を有するカラメル
を下記条件の比率で混合する。
工程II）
工程I）で得られた混合物を、３０〜８０℃の温度で反応させて、脂肪酸カルシウム塩を含む組成物を生成する。
工程III）
必要に応じ、工程II）で得られた脂肪酸カルシウム塩を含む組成物を２４〜４８時間、５〜３５℃で保管し、粉砕して、顆粒状あるいは粒子状の組成物を得る。
The manufacturing method of the vegetable oil saponified composition for feed of this invention is as follows.
Process I)
(A) one type of fat or a mixture of two or more types of fats and oils selected from the group consisting of fats and oils A mainly containing unsaturated fatty acids and fats and oils B mainly containing saturated fatty acids;
(B) calcium hydroxide,
(C) water,
(D) Lipase and (e) Caramel having antioxidant properties are mixed in the ratio of the following conditions.
Process II)
The mixture obtained in step I) is reacted at a temperature of 30-80 ° C. to produce a composition comprising a fatty acid calcium salt.
Step III)
If necessary, the composition containing the fatty acid calcium salt obtained in step II) is stored for 24 to 48 hours at 5 to 35 ° C. and pulverized to obtain a granular or particulate composition.
本発明の飼料用植物油けん化物組成物は、好ましくは顆粒状あるいは粒子状である。好ましくは０．１２５ｍｍ以下の直径を有する粒子が１０質量％以下、２．８ｍｍ超過の直径を有する粒子が１０質量％以下である。粒子径がかかる範囲にあると、粉砕時に飛散せず、粉砕機に付着せず、歩留まりが良い。また、反芻動物におけるルーメンバイパス性が良く、第４胃での消化性も良好である。 The saponified vegetable oil composition for feed according to the present invention is preferably granular or particulate. Preferably, particles having a diameter of 0.125 mm or less are 10% by mass or less, and particles having a diameter of more than 2.8 mm are 10% by mass or less. When the particle diameter is in such a range, it does not scatter during pulverization, does not adhere to the pulverizer, and yield is good. In addition, rumen bypass in ruminants is good, and digestibility in the fourth stomach is also good.
脂肪酸カルシウムを含む組成物を作製するに当たり、ブロック状に成形し、さらにかかる粒子径の粒子を得るためには、脂肪酸カルシウムを含み組成物を生成する工程での組成物の硬度が４０００〜１１０００ｇｆであり、硬度が４０００ｇｆに満たないと付着性が高く粉砕機の壁面に付着し、１１０００ｇｆを超えると硬過ぎて粉砕しにくい。表記硬度の組成物は、ハンマークラッシャーなどの粗砕機による粉砕が好ましい。（ａ）〜（ｆ）を含む成分を混合し、３０〜８０℃の温度において反応を開始してから２４〜４８時間内における反応生成物の硬度が、４０００ｇｆ以上１１０００ｇｆを超えないことが製造効率の観点から好ましい。 In producing a composition containing fatty acid calcium, in order to form a block and obtain particles having such a particle size, the hardness of the composition in the step of producing the composition containing fatty acid calcium is 4000 to 11000 gf. Yes, if the hardness is less than 4000 gf, the adhesion is high and it adheres to the wall surface of the pulverizer. The composition having the indicated hardness is preferably pulverized by a crusher such as a hammer crusher. It is a manufacturing efficiency that the hardness of the reaction product in 24 to 48 hours after mixing the component containing (a)-(f) and starting reaction at the temperature of 30-80 degreeC does not exceed 4000 gf or more and 11000 gf. From the viewpoint of
以下実施例により本発明の実施の形態を説明する。以下の実施例において特に断らない限り「％」は「質量％」を意味する。 Hereinafter, embodiments of the present invention will be described by way of examples. In the following examples, “%” means “% by mass” unless otherwise specified.
（抗酸化性を有するカラメル）
２５質量部の水、８０質量部の糖類（グルコース）、５質量部の塩基性化合物（クエン酸ナトリウム）を混合し、１３０℃で３時間加熱後、水４０質量部を加え、カラメル１２０質量部を製造した。得られたカラメルの糖度、ｐＨ及び抗酸化性を下記のとおり測定したところ、糖度６５、ｐＨ３．７、抗酸化性０．６３であった。
糖度は、カラメルを２０℃に温調し、糖度計（ＡＴＡＧＯ社製、Ｈ−８０）を用いて測定した。
ｐＨは、カラメルを２０℃に温調し、ｐＨメーター（ＭＥＴＴＬＥＲ ＴＯＬＥＤＰＯ社製、Ｓｅｖｅｎ２Ｇｏ）を用いて測定した。
抗酸化性は、カラメル希釈液（カラメル０．３ｇを蒸留水５ｍｌに定溶）を、それぞれ０（ブランク）、２、５、または８μｌの量をとり、それぞれエタノール４ｍｌに溶解し、それぞれに０．５ｍＭ ＤＰＰＨエタノール溶液を１ｍｌ添加し、３５℃の恒温槽で３０分間反応させた後、５１７ｎｍの吸光度を測定し、カラメル量とカラメル添加による吸光度の減少量の回帰直線を作成し、その傾きより、カラメル１ｍｇ当たりの吸光度の減少量として算出した。
(Caramel with antioxidant properties)
25 parts by mass of water, 80 parts by mass of saccharide (glucose), 5 parts by mass of a basic compound (sodium citrate) were mixed, heated at 130 ° C. for 3 hours, 40 parts by mass of water was added, and 120 parts by mass of caramel Manufactured. When the sugar content, pH, and antioxidant property of the obtained caramel were measured as follows, the sugar content was 65, the pH was 3.7, and the antioxidant property was 0.63.
The sugar content was measured by adjusting the temperature of caramel to 20 ° C. and using a saccharimeter (manufactured by ATAGO, H-80).
The pH was measured using a pH meter (METTLER TOLEDPO, Seven 2 Go) after adjusting the temperature of caramel to 20 ° C.
Antioxidant property was obtained by dissolving caramel dilution (0.3 g of caramel in 5 ml of distilled water) in 0 (blank), 2, 5 or 8 μl each, and dissolving each in 4 ml of ethanol. 1 ml of 5 mM DPPH ethanol solution was added and reacted in a constant temperature bath at 35 ° C. for 30 minutes, then the absorbance at 517 nm was measured, and a regression line of the amount of caramel and the decrease in absorbance due to the addition of caramel was created. The amount of decrease in absorbance per 1 mg of caramel was calculated.
（実施例１）
＜混合工程＞
油脂Ａ（亜麻仁油）７５ｇに、消石灰（水酸化カルシウム）１０．１ｇを加え、混合槽内で混合攪拌した。
前記混合物に、抗酸化性を有するカラメル５ｇ、糖蜜５ｇ、水４．９ｇを加えた。
さらに、上記混合物１００ｇに対し、リパーゼ（アマノＡＫ、２００００Ｕ／ｇ）０．０１５ｇ（４００Ｕ）を加えて、液温を５０℃に加温し、さらに３０分間攪拌し反応させた。
＜静置工程＞
上記混合工程で得られた混合物を、縦８ｃｍ、横２２ｃｍ、高さ８ｃｍの容器に流し込み、２５℃で４８時間静置して反応を進行させた。混合物の硬度を測定した結果を、表２に示した。
＜粉砕工程＞
さらに、上記混合物を容器から取り出し、ハンドミキサーを用い、細かく粉砕した。得られた粒状物の粒子径を篩分け法により測定したところ、表３の粒子径分布を示した。
Example 1
<Mixing process>
10.75 g of slaked lime (calcium hydroxide) was added to 75 g of fat A (linseed oil), and the mixture was stirred in a mixing tank.
To the mixture, 5 g of caramel having antioxidant properties, 5 g of molasses and 4.9 g of water were added.
Furthermore, lipase (Amano AK, 20000 U / g) 0.015 g (400 U) was added to 100 g of the above mixture, the liquid temperature was increased to 50 ° C., and the mixture was further stirred for 30 minutes to be reacted.
<Standing process>
The mixture obtained in the above mixing step was poured into a container having a length of 8 cm, a width of 22 cm, and a height of 8 cm, and allowed to stand at 25 ° C. for 48 hours to allow the reaction to proceed. The results of measuring the hardness of the mixture are shown in Table 2.
<Crushing process>
Further, the mixture was taken out of the container and finely pulverized using a hand mixer. When the particle size of the obtained granular material was measured by a sieving method, the particle size distribution shown in Table 3 was shown.
（実施例２〜１１）
油脂Ａ、油脂Ｂ、抗酸化性を有するカラメル、及び水の量を表１に記載のとおり変えた以外は、実施例１と同様にして粒状物を作製した。
（比較例１〜１８）
油脂Ａ、油脂Ｂ、抗酸化性を有するカラメル、及び水の量を表１に記載のとおり変えた以外は、実施例１と同様にして粒状物を作製した。
上記実施例及び比較例において油脂Ａとして使用した「亜麻仁油」の（全構成脂肪酸量に対する）不飽和脂肪酸量は９１質量％、「菜種油」の不飽和脂肪酸量は９３質量％、油脂Ｂとして使用した「パームステアリン」の飽和脂肪酸量は６７質量％であった。
(Examples 2 to 11)
Granules were produced in the same manner as in Example 1 except that the amounts of fat A, fat B, caramel having antioxidant properties, and water were changed as shown in Table 1.
(Comparative Examples 1-18)
Granules were produced in the same manner as in Example 1 except that the amounts of fat A, fat B, caramel having antioxidant properties, and water were changed as shown in Table 1.
In the above examples and comparative examples, the amount of unsaturated fatty acid (relative to the total amount of fatty acids) of “linseed oil” used as fat A is 91% by mass, the amount of unsaturated fatty acid of “rapeseed oil” is 93% by mass, and used as fat B The amount of saturated fatty acid of “palm stearin” was 67% by mass.
＜硬度＞
上記静置工程において、２５℃で４８時間静置した混合物を、レオメーター（島津製作所社製、ＥＺＴｅｓｔ／ＣＥ）により、突き刺し針治具（φ５）を１５ｍｍ進入させ、その際の応力を硬度として測定し、以下のように評価した。
○：４０００ｇｆ以上、１１０００ｇｆ以下
△：３０００ｇｆ以上〜４０００ｇｆ未満、１１０００ｇｆ超過
＜付着＞
固化した混合物の粉砕後の状態を以下の基準で測定し、粒子の付着評価とした。
○：粉砕後、粒子径２．８ｍｍ超過が１０質量％以下
△：粉砕後、粒子径２．８ｍｍ超過が１０質量％超過、２０質量％以下
×：粉砕後、粒子径２．８ｍｍ超過が２０質量％超過、または、粉砕時に粉砕物同士が結着し、粒子状にならないもの
＜飛散＞
固化した混合物の粉砕機の処理状態を以下の基準で測定し、粒子の飛散評価とした。
○：粉砕後、粒子径０．１２５ｍｍ以下が１０質量％以下
×：粉砕後、粒子径０．１２５ｍｍ以下が１０質量％超過
<Hardness>
In the above-described standing step, the mixture that was allowed to stand at 25 ° C. for 48 hours was allowed to enter a puncture needle jig (φ5) by 15 mm using a rheometer (manufactured by Shimadzu Corporation, EZTest / CE), and the stress at that time was set as hardness. Measured and evaluated as follows.
○: 4000 gf or more, 11000 gf or less Δ: 3000 gf or more and less than 4000 gf, 11000 gf excess <Adhesion>
The state after pulverization of the solidified mixture was measured according to the following criteria to evaluate particle adhesion.
○: After pulverization, particle diameter exceeding 2.8 mm is 10 mass% or less Δ: After pulverization, particle diameter exceeding 2.8 mm exceeds 10 mass%, 20 mass% or less ×: After pulverization, particle diameter exceeding 2.8 mm is 20 Exceeding mass%, or pulverized products bound together during pulverization and do not become particles <scatter>
The processing state of the pulverizer of the solidified mixture was measured according to the following criteria, and the scattering of the particles was evaluated.
○: After pulverization, particle size of 0.125 mm or less is 10% by mass or less X: After pulverization, particle size of 0.125 mm or less exceeds 10% by mass
＜保存安定性試験 過酸化物価（ＰＯＶ）＞
上記粉砕工程で得られた粒状物から、篩分け法により０．５〜１．０ｍｍの粒子径を有する粒状物のみを回収し、透明なパウチ袋に充填し、５０℃恒温槽にて保管した。１週間後、過酸化物価（ＰＯＶ）を測定した。測定は、日本油化学協会編、基準油脂分析試験法に準じた。
各ＰＯＶ値を指標として、保存安定性を以下のように評価した。
○：ＰＯＶ値が０ｍｅｑ／ｋｇ
△：ＰＯＶ値が０ｍｅｑ／ｋｇ超過、１ｍｅｑ／ｋｇ未満
×：ＰＯＶ値が１ｍｅｑ／ｋｇ以上
<Storage stability test Peroxide value (POV)>
From the granular material obtained in the pulverization step, only the granular material having a particle diameter of 0.5 to 1.0 mm was collected by a sieving method, filled in a transparent pouch bag, and stored in a 50 ° C. constant temperature bath. . One week later, the peroxide value (POV) was measured. The measurement was performed according to the Japan Oil Chemistry Association edited by the standard oil and fat analysis test method.
Storage stability was evaluated as follows using each POV value as an index.
○: POV value is 0 meq / kg
Δ: POV value exceeds 0 meq / kg, less than 1 meq / kg ×: POV value is 1 meq / kg or more
＜総合評価＞
上記硬度、付着、飛散、保存安定性の評価結果から、総合評価を以下のように評価した。
Ａ：全ての評価が○
Ｂ：×の評価がなく、△の評価が１つ
Ｃ：×の評価がなく、△の評価が２つ以上
Ｄ：×の評価が１つ
Ｅ：×の評価が２つ以上、または粉砕不可のもの
<Comprehensive evaluation>
From the evaluation results of the hardness, adhesion, scattering, and storage stability, the overall evaluation was evaluated as follows.
A: All evaluations are ○
B: No evaluation of x, one evaluation of Δ: C: No evaluation of x, two or more evaluations of Δ: D: One evaluation of x E: Two or more evaluations of x, or pulverization not possible Things
上記評価結果を表２〜４に記載した。また、表２〜表４に示されるＸとＺ及び生成物の飛散評価、並びにＹとＺ及び保存安定性評価の関係を示すグラフを図１及び図２に示した。
飽和脂肪酸を主成分とする油脂Ｂの含有量Ｘ、酸化難易度Ｙ、抗酸化性を有するカラメルの含有量Ｚが、以下の式（１）及び（２）を満たす実施例１〜１１は、粉砕時に飛散せず、粉砕機に付着せず、保存安定性において優れたものであった。特に不飽和脂肪酸を主成分とする油脂Ａと、飽和脂肪酸を主成分とする油脂Ｂの配合比が９：１〜３：７の実施例４〜９、とりわけ９：１〜７：３の実施例４〜６は、粉砕に適した硬度を有し、且つ飛散および付着のないものであった。
一方、以下の式（１）及び（２）の内、抗酸化性を有するカラメルの添加量Ｚが下記式（１）(i)〜(iii)の上限値（５質量％）を超える比較例５、８、１１、１４、１８は、粉砕時に粉砕物同士が結着して粒子状にならなかった。式（１）(i)〜(iii)の下限値より小さい比較例１０、１２、１３、１５、１６、１７は粉砕時に粒子が細かくなって飛散し、式（２）(i)〜(iii)を満たさない比較例１、２、３、４、６、７、９、１０、１２は、５０℃１週間の保存で過酸化物価が１ｍｅｑ／ｋｇを超え、保存安定性の悪いものであった。
（１）(i) ０≦Ｘ＜３５の場合：０＜Ｚ≦５
(ii) ３５≦Ｘ＜６０の場合：０．００４（Ｘ−３５）2≦Ｚ≦５
(iii) ６０≦Ｘ＜１００の場合：２．５≦Ｚ≦５
（２）(i) ０≦Ｙ＜０．３の場合：０＜Ｚ≦５
(ii) ０．３≦Ｙ＜１．０５の場合：１．８Ｙ−０．５４≦Ｚ≦５
(iii) １．０５≦Ｙ＜３．９の場合：−１／（４（Ｙ−０．９５））＋２Ｙ＋１．７５≦Ｚ≦５
The said evaluation result was described in Tables 2-4. Moreover, the graph which shows the relationship of the scattering evaluation of X and Z which are shown in Table 2-Table 4 and a product, and Y and Z, and storage stability evaluation was shown in FIG.1 and FIG.2.
Examples 1 to 11 in which the content X of fats and oils B mainly composed of saturated fatty acids, the oxidation difficulty level Y, and the content Z of caramel having antioxidant properties satisfy the following formulas (1) and (2): It was not scattered during pulverization, did not adhere to the pulverizer, and was excellent in storage stability. Implementation of Examples 4 to 9, particularly 9: 1 to 7: 3, in which the blending ratio of fats and oils A mainly composed of unsaturated fatty acids and fats and oils B mainly composed of saturated fatty acids is 9: 1 to 3: 7 Examples 4 to 6 had hardness suitable for pulverization and had no scattering and adhesion.
On the other hand, in the following formulas (1) and (2), a comparative example in which the addition amount Z of caramel having antioxidant properties exceeds the upper limit (5% by mass) of the following formulas (1) (i) to (iii) Nos. 5, 8, 11, 14, and 18 did not form particles due to binding of the pulverized products during pulverization. In Comparative Examples 10, 12, 13, 15, 16, and 17 which are smaller than the lower limit values of the formulas (1) (i) to (iii), the particles are finely scattered at the time of pulverization, and the formulas (2) (i) to (iii) In Comparative Examples 1, 2, 3, 4, 6, 7, 9, 10, and 12 that do not satisfy (), the peroxide value exceeded 1 meq / kg after storage at 50 ° C. for 1 week, and the storage stability was poor. It was.
(1) (i) When 0 ≦ X <35: 0 <Z ≦ 5
(ii) When 35 ≦ X <60: 0.004 (X−35) 2 ≦ Z ≦ 5
(iii) When 60 ≦ X <100: 2.5 ≦ Z ≦ 5
(2) (i) When 0 ≦ Y <0.3: 0 <Z ≦ 5
(ii) When 0.3 ≦ Y <1.05: 1.8Y−0.54 ≦ Z ≦ 5
(iii) When 1.05 ≦ Y <3.9: −1 / (4 (Y−0.95)) + 2Y + 1.75 ≦ Z ≦ 5
Claims (9)
（ｂ）水酸化カルシウム、
（ｃ）水、
（ｄ）リパーゼ、
（ｅ）抗酸化性を有するカラメル
（ｆ）その他任意の成分
を下記条件を満たす比率で混合し、
[条件：前記（ａ）〜（ｆ）の合計質量に占める油脂Ｂの含有量をＸ（質量％）、前記（ａ）〜（ｆ）の合計質量に占める各種脂肪酸の含有量から下記計算式によって表される酸化難易度をＹ、前記（ａ）〜（ｆ）の合計質量に占める（ｅ）抗酸化性を有するカラメルの含有量をＺ（質量％）とした際、Ｚが下記式（１）及び（２）を満たす、
（１）(i) ０≦Ｘ＜３５の場合：０＜Ｚ≦５
(ii) ３５≦Ｘ＜６０の場合：０．００４（Ｘ−３５）2≦Ｚ≦５
(iii) ６０≦Ｘ＜１００の場合：２．５≦Ｚ≦５
（２）(i) ０≦Ｙ＜０．３の場合：０＜Ｚ≦５
(ii) ０．３≦Ｙ＜１．０５の場合：１．８Ｙ−０．５４≦Ｚ≦５
(iii) １．０５≦Ｙ＜３．９の場合：−１／（４（Ｙ−０．９５））＋２Ｙ＋１．７５≦Ｚ≦５
酸化難易度Ｙ＝１価の不飽和脂肪酸の含有量（質量％）×０．８９×１０-3
＋２価の不飽和脂肪酸の含有量（質量％）×２１×１０-3
＋３価以上の不飽和脂肪酸の含有量（質量％）×３９×１０-3]
３０〜８０℃の温度で反応させて得られる脂肪酸カルシウム塩を含む飼料用植物油けん化物組成物。 (A) one type of fat or a mixture of two or more types of fats and oils selected from the group consisting of fats and oils A mainly containing unsaturated fatty acids and fats and oils B mainly containing saturated fatty acids;
(B) calcium hydroxide,
(C) water,
(D) lipase,
(E) Caramel having antioxidant properties (f) and other optional components are mixed in a ratio that satisfies the following conditions:
[Conditions: X (mass%) represents the content of fats and oils B in the total mass of the above (a) to (f), and the following calculation formulas from the contents of various fatty acids in the total mass of the above (a) to (f) When the oxidation difficulty represented by Y is Y, and the content of caramel having antioxidant properties in the total mass of (a) to (f) is Z (mass%), Z is represented by the following formula ( Satisfy 1) and (2),
(1) (i) When 0 ≦ X <35: 0 <Z ≦ 5
(ii) When 35 ≦ X <60: 0.004 (X−35) 2 ≦ Z ≦ 5
(iii) When 60 ≦ X <100: 2.5 ≦ Z ≦ 5
(2) (i) When 0 ≦ Y <0.3: 0 <Z ≦ 5
(ii) When 0.3 ≦ Y <1.05: 1.8Y−0.54 ≦ Z ≦ 5
(iii) When 1.05 ≦ Y <3.9: −1 / (4 (Y−0.95)) + 2Y + 1.75 ≦ Z ≦ 5
Oxidation difficulty level Y = content of monovalent unsaturated fatty acid (% by mass) × 0.89 × 10 −3
+ Content of divalent unsaturated fatty acid (mass%) × 21 × 10 −3
+ Unsaturated Fatty Acid Content (mass%) × 39 × 10 −3 ]
The vegetable oil saponified composition for feed containing the fatty acid calcium salt obtained by making it react at the temperature of 30-80 degreeC.
（ｂ）水酸化カルシウム、
（ｃ）水、
（ｄ）リパーゼ、
（ｅ）抗酸化性を有するカラメル、及び
（ｆ）その他任意の成分
を、下記条件を満たす比率で混合し、
[条件：前記（ａ）〜（ｆ）の合計質量に占める油脂Ｂの含有量をＸ（質量％）、前記（ａ）〜（ｆ）の合計質量に占める各種脂肪酸の含有量から下記計算式によって表される酸化難易度をＹ、前記（ａ）〜（ｆ）の合計質量に占める（ｅ）抗酸化性を有するカラメルの含有量をＺ（質量％）とした際、Ｚが下記式（１）及び（２）を満たす、
（１）(i) ０≦Ｘ＜３５の場合：０＜Ｚ≦５
(ii) ３５≦Ｘ＜６０の場合：０．００４（Ｘ−３５）2≦Ｚ≦５
(iii) ６０≦Ｘ＜１００の場合：２．５≦Ｚ≦５
（２）(i) ０≦Ｙ＜０．３の場合：０＜Ｚ≦５
(ii) ０．３≦Ｙ＜１．０５の場合：１．８Ｙ−０．５４≦Ｚ≦５
(iii) １．０５≦Ｙ＜３．９の場合：−１／（４（Ｙ−０．９５））＋２Ｙ＋１．７５≦Ｚ≦５
酸化難易度Ｙ＝１価の不飽和脂肪酸の含有量（質量％）×０．８９×１０-3
＋２価の不飽和脂肪酸の含有量（質量％）×２１×１０-3
＋３価以上の不飽和脂肪酸の含有量（質量％）×３９×１０-3]
３０〜８０℃の温度で反応させることを特徴とする、脂肪酸カルシウム塩を含む飼料用植物油けん化物組成物の製造方法。 (A) one type of fat or a mixture of two or more types of fats and oils selected from the group consisting of fats and oils A mainly containing unsaturated fatty acids and fats and oils B mainly containing saturated fatty acids;
(B) calcium hydroxide,
(C) water,
(D) lipase,
(E) caramel having antioxidant properties, and (f) other optional ingredients are mixed in a ratio that satisfies the following conditions:
[Conditions: X (mass%) represents the content of fats and oils B in the total mass of the above (a) to (f), and the following calculation formulas from the contents of various fatty acids in the total mass of the above (a) to (f) When the oxidation difficulty represented by Y is Y, and the content of caramel having antioxidant properties in the total mass of (a) to (f) is Z (mass%), Z is represented by the following formula ( Satisfy 1) and (2),
(1) (i) When 0 ≦ X <35: 0 <Z ≦ 5
(ii) When 35 ≦ X <60: 0.004 (X−35) 2 ≦ Z ≦ 5
(iii) When 60 ≦ X <100: 2.5 ≦ Z ≦ 5
(2) (i) When 0 ≦ Y <0.3: 0 <Z ≦ 5
(ii) When 0.3 ≦ Y <1.05: 1.8Y−0.54 ≦ Z ≦ 5
(iii) When 1.05 ≦ Y <3.9: −1 / (4 (Y−0.95)) + 2Y + 1.75 ≦ Z ≦ 5
Oxidation difficulty level Y = content of monovalent unsaturated fatty acid (% by mass) × 0.89 × 10 −3
+ Content of divalent unsaturated fatty acid (mass%) × 21 × 10 −3
+ Unsaturated Fatty Acid Content (mass%) × 39 × 10 −3 ]
The manufacturing method of the vegetable oil saponified composition for feed containing the fatty-acid calcium salt characterized by making it react at the temperature of 30-80 degreeC.
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| JPH02234684A (en) * | 1989-03-08 | 1990-09-17 | Morinaga Milk Ind Co Ltd | Production of fatty acid calcium salt |
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| JP2015204823A (en) * | 2014-04-10 | 2015-11-19 | 太陽油脂株式会社 | pet food |
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