JP2022030447A - Antioxidant for animal fats - Google Patents

Abstract

To provide an antioxidant having an action of suppressing increase in a peroxide value of animal fats.SOLUTION: An antioxidant for animal fats includes (A) a rosemary extract, (B) higher fatty acid ester of an ascorbic acid, and (C) tocopherol. A content of the component (C) relative to a total content of components (A) to (C) is 0-30 mass%.SELECTED DRAWING: Figure 1

Description

The present disclosure relates to antioxidants for animal fats and oils.

Foods containing animal and vegetable fats and oils undergo an autoxidation reaction due to oxygen in the air, resulting in deterioration of flavor, nutritional value, discoloration and the like, which in turn causes problems such as food poisoning. Various antioxidants are used to suppress the oxidative deterioration of such foods.

In order to prevent quality deterioration due to oxidation, it is effective to suppress the generation of lipid radicals generated in the oxidation reaction, to rapidly eliminate the lipid radicals, to suppress the chain radical reaction, and the like. For example, phenolic antioxidants such as rosemary extract and tocopherol function as radical acceptors by the action of phenolic hydroxyl groups in their structures, and by themselves becoming stable radicals, they undergo a chained radical reaction. It can be suppressed.

So far, it has been known that a synergistic effect is exhibited by using several kinds of antioxidants in combination. For example, palmitate ascorbic acid is known to contribute to the regeneration of tocopherol by transferring electrons to tocopherol radicals generated after tocopherol donates electrons to lipid peroxy radicals and the like. It has also been reported that rosemary extract acts on tocopherols to exhibit a synergistic effect.

For example, Patent Document 1 comprises a rosemary extract, a tocopherol concentrate and an ascorbic acid higher fatty acid ester, and the content of the ascorbic acid higher fatty acid ester with respect to the total amount of the rosemary extract and the tocopherol concentrate is 0.01. Antioxidants in an amount of up to 10% by weight are described.

Japanese Unexamined Patent Publication No. 10-195434

However, the technique of Patent Document 1 does not sufficiently suppress the increase in peroxide value of fats and oils, especially animal fats and oils, and further antioxidation is required to suppress the discoloration of fats and oils and the generation of offensive odors caused by the peroxides. Improvement of activity is desired.

The present invention has been made in view of the above problems, and an object of the present invention is to provide an antioxidant having an action of suppressing an increase in the peroxide value of animal fats and oils.

As a result of repeated studies to solve the above-mentioned problems, the present inventor has made the rosemary extract and ascorbic acid higher fatty acid ester as essential active ingredients, and added a specific amount of tocopherol as necessary to the above-mentioned problems. We have found that it is possible to solve the problem, and have reached the present invention. That is, the gist of the present invention is as follows.

[1]
(A) Rosemary extract,
It contains (B) ascorbic acid higher fatty acid ester and (C) tocopherol, and the content of the component (C) is 0% by mass or more and 30% by mass or less with respect to the total content of the components (A) to (C). Antioxidant for animal fats and oils.
[2]
The content of the (B) ascorbic acid higher fatty acid ester with respect to the total content of the (A) rosemary extract and the (C) tocopherol is more than 10% by mass and 1000% by mass or less, according to [1]. Antioxidant for animal fats and oils.
[3]
An animal fat or oil composition containing an animal fat or oil and the antioxidant according to [1] or [2], wherein the content of the antioxidant is 0. An animal fat composition having an amount of 001% by mass or more and 2% by mass or less.
[4]
Animal fats and oils,
(A) Rosemary extract,
It contains (B) ascorbic acid higher fatty acid ester and (C) tocopherol, and the content of the component (C) is 0% by mass or more and 30% by mass or less with respect to the total content of the components (A) to (C). Animal fat composition.
[5]
Animal fats and oils, (A) rosemary extract, (B) ascorbic acid higher fatty acid ester and (C) tocopherol, the amount of the component (C) is 0% by mass or more with respect to the total amount of the components (A) to (C). A method for producing an animal fat or oil composition, which comprises a mixing step of mixing so as to be 30% by mass or less.

According to the present invention, an antioxidant which has an effect of suppressing an increase in the peroxide value of animal fats and oils and is useful for products such as foods, beverages, pharmaceuticals, cosmetics and processed fats and oils containing animal fats and oils. Can be provided.

It is a graph which shows the time-dependent change of the peroxide value of the sample of Example 1 and Comparative Examples 1 to 4. It is a graph which shows the time-dependent change of the color of the sample of Example 1 and Comparative Examples 1 to 4. 6 is a graph showing the amount of propanal generated after the samples of Example 1 and Comparative Examples 1 to 4 were stored at high temperature for 4 months. It is a graph which shows the amount of butanol generated after the sample of Example 1 and Comparative Examples 1 to 4 were stored at a high temperature for 4 months. 6 is a graph showing the amount of pentanal generated after the samples of Example 1 and Comparative Examples 1 to 4 were stored at high temperature for 4 months. It is a graph which shows the amount of hexanal generation after the sample of Example 1 and Comparative Examples 1 to 4 were stored at a high temperature for 4 months. 6 is a graph showing the amount of heptanal generated after the samples of Example 1 and Comparative Examples 1 to 4 were stored at high temperature for 4 months. 6 is a graph showing the amount of octanal generated after the samples of Example 1 and Comparative Examples 1 to 4 were stored at high temperature for 4 months. 6 is a graph showing the amount of nonanal generated after the samples of Example 1 and Comparative Examples 1 to 4 were stored at high temperature for 4 months.

Hereinafter, embodiments of the present invention will be described in detail. The description of the constituent elements described below is an example (representative example) of the embodiment of the present invention, and the present invention is not specified in these contents unless the gist thereof is exceeded.

1. 1. Antioxidants In the first embodiment of the present invention, (A) rosemary extract, (B) ascorbic acid higher fatty acid ester, and (C) tocopherol are added to the total content of the components (A) to (C). It is an antioxidant for animal fats and oils containing 0% by mass or more and 30% by mass or less of the component (C).

The present inventors consider the reason why the antioxidant according to the present embodiment can satisfactorily suppress the increase in the peroxide value of animal fats and oils as follows.
It is presumed that a redox reaction occurred between the rosemary extract and the ascorbic acid higher fatty acid ester so that ascorbic acid palmitate contributed to the regeneration of tocopherol, and a long-lasting antioxidant effect was produced. Rosemary extract contains antioxidant components such as carnosic acid and carnosol as polyphenols having antioxidant capacity. Carnosic acid is oxidized and then isomerized to carnosol. The main radical-terminating compound in this lipid antioxidant reaction is carnosol quinone, which is the orthoquinone form of carnosol. Although carnosol quinone exhibits only slight antioxidant activity, it is believed that it is regenerated into carnosol by an intramolecular redox reaction via enolization, water addition and rearrangement. It is considered that ascorbic acid higher fatty acid ester is strongly involved in this intermolecular reaction, and by regenerating carnosol, a synergistic effect that cannot be achieved by rosemary extract alone is exhibited.

Furthermore, the synergistic effect between the rosemary extract and the ascorbic acid higher fatty acid ester is considered to be higher than the synergistic effect between the tocopherol and the ascorbic acid higher fatty acid ester and between the tocopherol and the rosemary extract. In addition, tocopherol is considered to cause a reaction that generates lipid radicals by itself due to its excessive presence. Therefore, in order to obtain a high antioxidant effect, it is considered important to set the content of tocopherol in an appropriate range. Then, it is presumed that the antioxidant action of the antioxidant according to the present embodiment can be maximized by setting the content of tocopherol within the above-mentioned specific range.

Hereinafter, each component in the antioxidant and animal fats and oils to which the antioxidant can be applied will be described.

1-1. (A) Rosemary extract Rosemary extract is an extract of rosemary (scientific name: Rosmarinus officinalis), which is an evergreen shrub belonging to the Labiatae family. Rosemary varieties are not particularly limited, and are standing species such as Gilded, Toscana Blue, Benenden Blue, White Albas, Mallorca Pink, Marine Blue, Miss Jessup, Rex; Capri, Santa Barbara, Dancing Water, Prostratus, Hota Blue, etc. One or more varieties can be appropriately selected and used from the crawling varieties; The extraction target site of rosemary is not particularly limited, and examples thereof include buds, stems, leaves, roots, flowers, fruits, and bark. These sites can be used alone or in combination of two or more.

The method for extracting rosemary is not particularly limited as long as antioxidant components such as carnosic acid, carnosol, and rosmarinic acid are extracted, and for example, solid-liquid extraction, liquid-liquid extraction, immersion, decoction, leaching, steam distillation, and reflux. Methods such as extraction, ultrasonic extraction, microwave extraction, and stirring can be used. When an extraction solvent is used for extraction, the extraction solvent may be, for example, water; supercritical carbon dioxide; alcohols such as methanol and ethanol; hydrocarbons such as n-pentane and n-hexane; ethers such as diethyl ether and THF; acetone. , Methyl ethyl ketone and other ketones; soybean oil, rapeseed oil, sunflower oil, palm oil, lard and other edible oils and fats; and other solvents that dissolve antioxidant components can be used alone or in combination of two or more.

The rosemary extract may be a crude product or a crude product obtained by a known separation and purification method as long as the effect of the present invention is not impaired. Known separation and purification methods include centrifugation, ultrafiltration, adsorption purification, column chromatography and the like.

As the rosemary extract, a commercially available product can be used. Commercially available products include, for example, RM Keeper MP, RM Keeper SF, RM Keeper OS, RM Keeper OSE, RM-21A, RM-21S, RM-21A Base, RM-21B Base (all manufactured by Mitsubishi Chemical Foods), etc. Can be mentioned.

In the present embodiment, the content of the rosemary extract is not particularly limited, and 1% by mass or more, 5% by mass or more, and 10% by mass or more, based on the total content of the components (A) to (C). It is preferably 20% by mass or more, 30% by mass or more, or 40% by mass or more, and more preferably less than 90% by mass, 80% by mass or less, 70% by mass or less, or 60% by mass or less. By setting the content of the rosemary extract within the above range, good antioxidant activity can be expected.

1-2. (B) Ascorbic Acid Higher Fatty Acid Ester The ascorbic acid higher fatty acid ester in the present embodiment is an ester of ascorbic acid and a fatty acid having 8 to 30 carbon atoms, and more specifically, it is a compound represented by the formula (I). be.

In formula (I), R ¹ to R ⁴ independently represent a hydrogen atom or an acyl group derived from a fatty acid having 8 to 30 carbon atoms. It is preferable that at least one of R ¹ to R ⁴ is an acyl group derived from a fatty acid having 8 to 30 carbon atoms, and only R ¹ is an acyl group derived from a fatty acid having 8 to 30 carbon atoms. Further, it is preferable that both R ³ and R ⁴ are hydrogen atoms.

The number of carbon atoms of the fatty acid is preferably 10 or more, more preferably 12 or more, still more preferably 14 or more, and preferably 26 or less, more preferably 22 or less, further, from the viewpoint of availability and antioxidant activity. It is preferably 20 or less.
Specific fatty acids include saturated fatty acids such as lauric acid, myristic acid, palmitic acid, margaric acid, stearic acid, and arachidic acid, and myristoleic acid, palmitoleic acid, oleic acid, erucic acid, linoleic acid, linolenic acid, and parinalic acid. , Eikosapentaenoic acid and other unsaturated fatty acids. Of these, the fatty acid is preferably a saturated fatty acid, more preferably palmitic acid.

Specific examples of the ascorbic acid higher fatty acid ester include ascorbic acid palmitate, ascorbic acid stearate, and ascorbic acid oleate. Among them, ascorbic acid palmitate is preferable because it is a safe compound approved for use as a food additive based on Article 10 of the Food Sanitation Law of Japan.

In this embodiment, the content of the ascorbic acid higher fatty acid ester is not particularly limited, and is 10% by mass or more, 20% by mass or more, and 30 with respect to the total content of the rosemary extract, the ascorbic acid higher fatty acid ester, and tocopherol. It is preferably 1% by mass or more or 40% by mass or more, and more preferably less than 98% by mass, 90% by mass or less, 80% by mass or less, 70% by mass or less, or 60% by mass or less. Further, the content of the ascorbic acid higher fatty acid ester shall be 10% by mass or more, 20% by mass or more, 40% by mass or more, 60% by mass or more or 80% by mass or more with respect to the content of the rosemary extract. It is preferable that it is 1000% by mass or less, 500% by mass or less, 400% by mass or less, 300% by mass or less, 200% by mass or less, or 150% by mass or less. By setting the content of the ascorbic acid higher fatty acid ester within the above range, good antioxidant activity can be expected.

Furthermore, the content of ascorbic acid higher fatty acid ester with respect to the total content of rosemary extract and tocopherol is 5% by mass or more, 10% by mass or more, more than 10% by mass, 15% by mass or more, 30% by mass or more, 50% by mass. % Or more, 80% by mass or more or 100% by mass or more, and 1000% by mass or less, 500% by mass or less, 400% by mass or less, 300% by mass or less, 200% by mass or less or 150% by mass or less. It is preferable to have. When the content of the ascorbic acid higher fatty acid ester is within the above range, the increase in peroxide value due to the oxidation of animal fats and oils is effectively suppressed, and the discoloration or generation of offensive odors of animal fats and oils is also effectively suppressed. obtain.

1-3. (C) Tocopherol The antioxidant according to this embodiment may or may not contain tocopherol. The tocopherol may be α-, β-, γ-, δ-tocopherol or a mixture thereof. Of these, from the viewpoint of ease of manufacture or availability, tocopherol is preferably α-tocopherol. Further, the tocopherol may be either a d-form (natural type) or a dl-form (synthetic type).

As tocopherol, a commercially available product can be used. Examples of commercially available products include Emix-95L, Emix-70L, Emix-50L, Emix-35L, and Emix-D (all manufactured by Mitsubishi Chemical Foods Co., Ltd.). Further, tocopherol emulsified preparations such as Emix-P34, Emix-P20, Emix-E30, and Emix-E10 (all manufactured by Mitsubishi Chemical Foods Co., Ltd.) may be used.

In the present embodiment, when the antioxidant contains tocopherol, the tocopherol content is 0.1% by mass or more, 1% by mass or more, and 5 with respect to the total content of the components (A) to (C). It is preferably 3% by mass or more or 10% by mass or more, and more preferably 30% by mass or less, 25% by mass or less, 20% by mass or less, and 15% by mass or less.
By setting the content of tocopherol within the above range, it is considered that tocopherol suppresses the triggering of a lipid radical reaction and the antioxidant activity is improved.

1-4. (D) Other components The antioxidant according to the present embodiment may contain (D) other components as long as the effects of the present invention are not impaired. Examples of other components include surfactants, emulsifiers, binders, excipients, lubricants, flavoring agents, odorants, diluents, wetting agents, coloring agents and the like, and animal products to which antioxidants are applied. It may be appropriately selected and used according to the use of fats and oils, storage conditions and the like.
Further, in the present embodiment, the content of the component (D) is 0% by mass or more, 10% by mass or less, and 5% by mass or less with respect to the total content of the components (A) to (C). It may be 3% by mass or less, 1% by mass or less, or 0.5% by mass or less.

1-5. Animal fats and oils The antioxidant according to this embodiment is applied to animal fats and oils and suppresses an increase in the peroxide value of animal fats and oils. If the increase in the peroxide value of animal fats and oils can be suppressed, the generation of offensive odor or discoloration can also be suppressed. The generation of offensive odor and the evaluation of discoloration can be performed by the volatile component analysis and the color difference measurement described in Examples described later, respectively.
Examples of animal fats and oils to which the antioxidant according to the present embodiment can be applied include beef tallow, lard, chicken fat, milk fat, fish oil, whale oil, horse oil and the like. Since the antioxidant according to this embodiment has high safety, it can be particularly suitably applied to animal fats and oils for foods or beverages.

The antioxidant according to this embodiment is effective not only for animal fats and oils themselves, but also for products such as foods, beverages, pharmaceuticals, cosmetics, and processed fats and oils containing animal fats and oils, and is particularly effective for foods or products. It is preferably applied to beverages.
Foods or beverages containing animal fats and oils include milk, milk beverages, lactic acid bacteria beverages, fermented milk, condensed milk, concentrated milk, defatted powdered milk, yogurt, ice cream, lacto ice, pudding, whipped cream, cheese, butter and other milk. Raw meat products; livestock meat products such as livestock meat, fried chicken, chicken nuggets, meat balls, ham, sausages, bacon, dry sausages, beef jerky or their processed products; sashimi, ground fish meat, fish meat ham, fish meat sausages, whale meat, Fish and shellfish products such as fried white meat, sardines, chikuwa, hampen, tempura or processed products thereof; confectionery containing milk fat such as fresh cream; side dishes such as gyoza and shumai; spring rolls, croquettes, cutlets, fried fish, fried shrimp , Fried squid, fried meat, fritters, fried foods such as tempura; etc.

2. 2. Production and Use of Antioxidant The method for producing and using the antioxidant according to this embodiment is not particularly limited. For example, (A) rosemary extract, (B) ascorbic acid higher fatty acid ester, and, if necessary, (C) tocopherol and (D) other components may be premixed and then mixed with the antioxidant. can. Further, a part or all of the components (A) to (D) may be individually mixed with the antioxidant object without being mixed in advance.
Alternatively, when the antioxidant target is a product such as a processed food, a beverage, a pharmaceutical product, a cosmetic product, or a processed oil / fat product, the component (A) is contained in the finished product according to the content ratio of the antioxidant according to the present embodiment. Each component of the product raw material or intermediate and the antioxidant may be mixed in any manufacturing process of the product so as to contain (C).
In the above "mixing", the order of mixing each component does not matter.

In the production and use of the antioxidant according to the present embodiment, the amount of the antioxidant when mixed with the animal fat and oil to form an animal fat and oil composition is determined by the type of the animal fat and oil and the processing conditions of the animal fat and oil. , It may be decided appropriately according to the storage conditions and the like. For example, the amount of the antioxidant according to this embodiment with respect to the total amount of the animal oil / fat composition is usually 0.001% by mass or more, preferably 0.005% by mass or more, more preferably 0.01% by mass or more, still more preferable. Is 0.05% by mass or more, and is usually 2% by mass or less, preferably 1.5% by mass or less, more preferably 1% by mass or less, still more preferably 0.5% by mass or less.
When the amount of the antioxidant used is within the above range, the odor peculiar to the rosemary extract does not affect the aroma, taste, etc. of the animal fat or animal fat-containing product, and the animal fat or oil can be oxidized. Can be prevented.

3. 3. Animal fat and oil composition A second embodiment of the present invention is an animal fat and oil composition containing an animal fat and oil and an antioxidant according to the first embodiment of the present invention, that is, an animal fat and oil, (A). Rosemary extract, (B) ascorbic acid higher fatty acid ester, and optionally (C) tocopherol and (D)
) An animal fat or oil composition containing other components so that the content of the component (C) is 0% by mass or more and 30% by mass or less with respect to the total content of the components (A) to (C). In the animal fat composition, the amount of the antioxidant according to the first embodiment of the present invention with respect to the total amount of the animal fat is referred to the description in the item of "2. Production and use of antioxidant". At this time, the amount of the antioxidant is assumed to be the total amount of the components (A) to (D).

4. Method for Producing Animal Fat and Fat Composition The animal fat and oil composition according to this embodiment includes animal fat and oil, (A) rosemary extract, (B) ascorbic acid higher fatty acid ester, and (C) tocopherol if necessary. And (D) and other components are produced by a method including a mixing step of mixing so that the amount of the component (C) is 0% by mass or more and 30% by mass or less with respect to the total amount of the components (A) to (C). Can be done.

In the mixing step, the order of mixing each component is not particularly limited, and all or part of the components (A) to (D) may be mixed in advance and then mixed with animal fats and oils, and the components (A) to (D) may be mixed. Ingredients (A) to (D) and animal fats and oils may be mixed simultaneously or in no particular order without mixing a part or all of (D) in advance. The mixing method is also not particularly limited, and a known mixing method such as stirring with a stirrer can be adopted.

In the mixing step, the mixing temperature is such that the animal fat may be present as a liquid from the viewpoint of uniformly mixing the animal fat, (A) rosemary extract, (B) ascorbic acid higher fatty acid ester and (C) tocopherol. The temperature is preferred. Specifically, the mixing temperature is preferably 5 ° C. or higher, preferably 5 ° C. or higher, 10 ° C. or higher, 15 ° C. or higher, 20 ° C. or higher, or 25 ° C. or higher higher than the melting point of the animal fat or oil. ..

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the description of the following examples as long as the gist of the present invention is not exceeded.

<Example 1, Comparative Examples 1 to 4>
After dissolving milk fat (AMF manufactured by FrieslandCampina) in a warm bath at 60 ° C., the amount of rosemary extract (RM-manufactured by Mitsubishi Chemical Foods Co., Ltd.) having the concentration shown in Table 1 is obtained.
21B base), ascorbic acid palmitate (vitamin C palmitate manufactured by Mitsubishi Chemical Foods Co., Ltd.) and tocopherol (emix-95L manufactured by Mitsubishi Chemical Foods Co., Ltd.) were mixed to obtain samples of Example 1 and Comparative Examples 1 to 4.
10 g of each sample was placed in a 15 mL sample bottle and stored at a high temperature in a blower constant temperature chamber set at 50 ° C., and the peroxide value, color difference and volatile components were measured as follows.

[Peroxide value (potentiometric titration method)]
0.5 to 1.0 g of a sample was collected before high temperature storage and every one month after the start of high temperature storage, and dissolved in a mixed solvent of acetic acid: isooctane = 3: 2. Then, the obtained solution was mixed with 0.1 mL of saturated potassium iodide aqueous solution while stirring under nitrogen gas flow. Subsequently, titration was performed with a potentiometric titrator using a 0.01 mol / L sodium thiosulfate standard solution, and the peroxide value was determined by the following formula. The results are shown in Table 2 and FIG.

Peroxide value (meq / kg) = ((AB) x F x 10) / C
A: 0.01 mol / L sodium thiosulfate standard titration quantification (mL) in this test
B: Blank test 0.01 mol / L sodium thiosulfate standard titration (mL)
C: Sampling amount (g)
F: Factor of 0.01 mol / L sodium thiosulfate standard solution

From the results shown in Table 2, it was found that the oxidation of milk fat was clearly suppressed by the addition of the antioxidant of Example 1. Further, the antioxidant activity of the antioxidant of Example 1 suppressed the peroxide value more than that of the antioxidants of Comparative Examples 1 to 3. This is due to the combined effect of the individual components rosemary extract with tocopherol and ascorbic acid palmitate. Further, the antioxidant of Example 1 has a higher antioxidant activity than the antioxidant having a tocopherol content of 33% by mass based on the total content of rosemary extract, ascorbic acid palmitate and tocopherol (Comparative Example 3). Indicated. This is presumed to be due to the high proportion of tocopherol in the antioxidant, which is affected by its decomposition products and isomers.

[Color difference measurement]
A sample for color difference measurement was obtained by collecting 1.5 mL of a sample before high temperature storage and at 3 months, 4 months and 5 months after the start of high temperature storage and dissolving it in 13 mL of hexane. Subsequently, the sample was placed in a total volume measuring cell, and the transmitted light was measured with a color difference meter (Spectro Color Meter SE 2000 manufactured by Nippon Denshoku Kogyo Co., Ltd.). The results are shown in Table 3 and FIG.

From the results shown in Table 3, it was found that in Example 1, the change in b * value with time was smaller than in Comparative Examples 1 to 4, and the fading of butterfat was well suppressed. In the L * a * b * color space, the b * axis represents blue to yellow, and the larger the value of the b * value, the stronger the yellowness, and the smaller the value, the stronger the bluishness.

[Volatility component analysis]
2.0 g of the sample 4 months after the start of high temperature storage was collected in a 20 mL HS vial, and the vial was capped. SPME fiber was inserted into this vial, and the volatile components in the headspace portion were collected at 60 ° C. for 60 minutes. HS-SPME-GC / MS measurement of the collected volatile components was carried out under the following conditions to obtain a total ion chromatogram (TIC) of aldehydes (propanal, butanal, pentanal, hexanal, heptanal, octanal, nonanal). The peak (m / z) peculiar to each aldehyde component was extracted from the TIC, and the amount of aldehydes generated was calculated from the area value. The results are shown in Table 4 and FIGS. 3-9. The numerical values shown as the amount of aldehydes generated in Table 4 and FIGS. 3 to 9 are relative values when the area value of Comparative Example 4 to which no antioxidant is added is set to 1.00.

(SPME condition)
Fiber: Carboxen / Polydimestersiloxane (film thickness 75 μm, manufactured by SUPELCO)
Collection: 60 ° C, 60 minutes Desorption: 250 ° C, 8 minutes (GC / MS measurement conditions)
Equipment: GC Agent6890N, MS 5973MSD (EI) (manufactured by Agilent Technologies)
Column: HP-1 (inner diameter 0.32 mm, length 50 m, film thickness 1.05 μm)
Carrier gas: helium / constant flow 1.8 ml / min
Injection port temperature: 250 ° C
Injection mode: Splitless (cryofocus implementation)
MS measurement: Scan mode (m / z = 10-350)

From the results shown in Table 4 and FIGS. 3 to 9, the amount of aldehydes generated was reduced by the addition of the antioxidant of Example 1. Since aldehydes cause an oxidative odor, it can be seen that the oxidative odor was suppressed in Example 1.

[Smell evaluation]
The odor of the sample was evaluated before the high temperature storage and every one month after the start of the high temperature storage. The odor evaluation was performed by two panels based on the following evaluation criteria, and the average score was used as the score. The original odor of milk fat, which is an animal fat in the sample, is a butter-like odor.

5: No oxidative odor is felt, and the butter-like odor is very good.
4: The butter-like odor with a slight oxidative odor is good.
3: A slight oxidative odor is felt, and a butter-like odor is slightly felt.
2: Oxidized odor is clearly felt.
1: A strong oxidative odor is felt.

As is clear from the results in Table 5, it can be seen that the sample of Example 1 suppresses the generation of oxidative odor and maintains the original odor of butterfat. This result correlates with the result of the above-mentioned volatile component analysis. For example, when comparing the amount of hexanal generated, the odor evaluation score was higher in the sample in which the amount of hexanal generated was small. In addition, the same tendency was confirmed for other aldehydes. That is, those having a small amount of aldehydes generated had a weak oxidative odor, and among them, the oxidative odor was most suppressed in Example 1.

<Formulation Examples 1-29>
An example of compounding the antioxidant according to the present invention is shown below.

Claims (5)

(A) Rosemary extract,
It contains (B) ascorbic acid higher fatty acid ester and (C) tocopherol, and the content of the component (C) is 0% by mass or more and 30% by mass or less with respect to the total content of the components (A) to (C). Antioxidant for animal fats and oils. The first aspect of claim 1, wherein the content of the (B) ascorbic acid higher fatty acid ester with respect to the total content of the (A) rosemary extract and the (C) tocopherol is more than 10% by mass and 1000% by mass or less. Antioxidant for animal fats and oils. An animal fat or oil composition containing an animal fat or oil and the antioxidant according to claim 1 or 2, wherein the content of the antioxidant is 0.001 mass with respect to the total amount of the animal fat or oil composition. % Or more and 2% by mass or less, an animal fat or oil composition. Animal fats and oils,
(A) Rosemary extract,
It contains (B) ascorbic acid higher fatty acid ester and (C) tocopherol, and the content of the component (C) is 0% by mass or more and 30% by mass or less with respect to the total content of the components (A) to (C). Animal fat composition. Animal fats and oils, (A) rosemary extract, (B) ascorbic acid higher fatty acid ester and (C) tocopherol, the amount of the component (C) is 0% by mass or more with respect to the total amount of the components (A) to (C). A method for producing an animal fat or oil composition, which comprises a mixing step of mixing so as to be 30% by mass or less.

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