JP2022069586A - Vegetable oil odor mitigation method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a vegetable oil odor mitigation method in which an odor peculiar to vegetable oil can stably be reduced.

SOLUTION: The vegetable oil odor mitigation method comprises mixing an n-3 type polyunsaturated fatty acid-containing oil in a vegetable oil to obtain a vegetable oil for filling and filling said vegetable oil for filling in a container with a check valve.

SELECTED DRAWING: Figure 1

COPYRIGHT: (C)2022,JPO&INPIT

Description

The present disclosure relates to a method for alleviating the odor of vegetable oil.

Among vegetable oils, those having a peculiar strong odor, such as sesame oil, olive oil, perilla oil, and flaxseed oil, are known. In addition, it may be deteriorated by light, heat, etc., and an unpleasant odor may be generated in addition to the peculiar odor. For this reason, vegetable oils may be restricted in their edible use in terms of flavor.

Regarding the unpleasant odor derived from the raw material of such vegetable oil, for example, Patent Document 1 describes fats and oils containing odorous fats and oils such as soybean oil, corn oil, egoma oil, and these ester exchange oils. A method of simultaneously suppressing the odor of the odorous oil and fat itself and the flavor of the roasted oil by containing the roasted oil produced through the deodorizing step in the composition at a concentration that does not give off an odor. It is disclosed.

International Publication No. 2009/028843 Pamphlet

However, in vegetable oils, there are fats and oils having a peculiar odor in addition to fats and oils having an unpleasant odor such as soybean oil, and a method for suppressing the odor of such fats and oils has not been sufficiently investigated so far.
For this reason, it cannot be said that it is sufficient to alleviate the odor of vegetable oil, and there is room for improvement in terms of flavor to meet the high demands of consumers for cooking oil.

Therefore, an object of the present disclosure is to provide a method for alleviating the odor of vegetable oil, which can stably alleviate the odor peculiar to vegetable oil.

The disclosure includes:
[1] Smell of vegetable oil including mixing vegetable oil with n-3 polyunsaturated fatty acid-containing oil to obtain filling vegetable oil, and filling the filling vegetable oil in a container with a check valve. Mitigation method.
[2] The odor alleviating method according to claim 1, wherein the amount of dissolved oxygen in the vegetable oil for filling is 11 mg / L or less.
[3] The odor mitigation method according to [1] or [2], wherein the peroxide value (POV) of the n-3 polyunsaturated fatty acid-containing oil is 1.0 meq / kg or less.
[4] The odor mitigation method according to any one of [1] to [3], wherein the container with a check valve is a light-shielding container.
[5] The odor mitigation method according to any one of [1] to [4], wherein the n-3 polyunsaturated fatty acid-containing oil is a deodorized oil.
[6] The method according to any one of [1] to [5], wherein the n-3 polyunsaturated fatty acid-containing oil is derived from at least one biological oil selected from the group consisting of fish oil and microbial oil. How to reduce odors.
[7] The invention according to any one of [1] to [6], wherein the content of saturated fatty acids in the n-3 polyunsaturated fatty acid-containing oil is 30% by weight or less based on the total weight of all fatty acids. How to reduce odors.

According to the present disclosure, it is possible to provide a method for alleviating the odor of vegetable oil, which can stably alleviate the odor peculiar to vegetable oil.

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

The method for alleviating the odor of vegetable oil in the present disclosure is to obtain a vegetable oil for filling by mixing the vegetable oil with an oil containing an n-3 polyunsaturated fatty acid, and the obtained filling vegetable oil is filled in a container with a check valve. A method of alleviating the odor of vegetable oils, including doing so.

The method for alleviating the odor of vegetable oil of the present disclosure can stably alleviate the odor peculiar to vegetable oil by adopting the above configuration.
That is, the present inventor unexpectedly fills a container with a check valve after mixing with an oil containing n-3 polyunsaturated fatty acids in order to stably alleviate the odor of vegetable oil over a storage period. Found to be valid. The vegetable oil mitigation method of the present disclosure is based on this finding.
In the present specification, a product obtained by filling a container with a check valve with vegetable oil for filling may be referred to as "container-filled vegetable oil".

The mechanism of alleviating the odor of vegetable oil by this method has not been fully elucidated. In the present specification, the fact that the odor peculiar to the vegetable oil is not recognized in the packaged vegetable oil after storage is expressed as "alleviating the odor".

The "specific odor" in the expression "smell peculiar to vegetable oil" in the present disclosure means an unpleasant odor depending on the type of source. Specific examples thereof include a peculiar odor or roasted odor derived from sesame seeds, a peculiar odor derived from olives, and a peculiar bluish odor derived from perilla or flax.

As used herein, the term "oil" or "fat" includes oil containing only triglyceride and other lipids containing triglyceride as a main component, such as diglyceride, monoglyceride, phospholipid, cholesterol, and free fatty acid. Also includes oil. "Oil" or "fat" means a composition containing these lipids.

The term "fatty acid" includes free saturated or unsaturated fatty acids themselves, as well as free saturated or unsaturated fatty acids, saturated or unsaturated fatty acid alkyl esters, triglycerides, diglycerides, monoglycerides, phospholipids, steryl esters and the like. Fatty acids as the contained constituent units are also included, and can be paraphrased as constituent fatty acids. Unless otherwise specified or otherwise indicated herein, reference to the fatty acids present or used also includes the presence or use of any form of fatty acid-containing compound. Examples of the form of the compound containing a fatty acid include a free fatty acid form, a fatty acid alkyl ester form, a glyceryl ester form, a phospholipid form, and a steryl ester form. When a fatty acid is identified, it may be present in one form or as a mixture of two or more forms.

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

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

In the present specification, the term "process" is included in this term not only as an independent process but also as long as the intended action of the process is achieved even if it cannot be clearly distinguished from other processes. ..
Further, in the present specification, "-" indicating a numerical range indicates a range including the numerical values described before and after the numerical range as the minimum value and the maximum value, respectively.

In the present specification, the amount of each component in the composition means the total amount of the plurality of substances present in the composition when a plurality of substances corresponding to each component are present in the composition, unless otherwise specified. do. As used herein, the term "less than or equal to" or "less than" with respect to percentage means 0% or a range that includes a value that cannot be detected by current means, unless a lower limit is specified.

The odor mitigation method according to the present disclosure is to mix vegetable oil with n-3 polyunsaturated fatty acid-containing oil to obtain filling vegetable oil (hereinafter referred to as a mixing step), and to use the filling vegetable oil as a check valve. It includes filling a container with oil (hereinafter referred to as a filling step), and includes other steps as necessary.

In the mixing step, the vegetable oil is mixed with the n-3 polyunsaturated fatty acid-containing oil to obtain a filling vegetable oil. That is, the filling vegetable oil includes a vegetable oil and an n-3 polyunsaturated fatty acid-containing oil. In the present disclosure, the n-3 polyunsaturated fatty acid-containing oil may be simply referred to as "(n-3) PUFA-containing oil".

As used herein, the term "vegetable oil" means a vegetable oil that originates from a plant and does not contain polyunsaturated fatty acids having 20 or more carbon atoms. "Does not contain polyunsaturated fatty acids with 20 or more carbon atoms" means that the content of unsaturated fatty acids with 20 or more carbon atoms in the vegetable oil is, for example, 0.01% by weight or less, or less than the measurement limit of the measuring instrument. Means that.
Specific examples of vegetable oils include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, peanut oil, red flower oil, palm oil, palm oil, olive oil, flaxseed oil, nut oil, and coconut. At least one selected from the group consisting of oil, camellia oil, sesame oil, sesame oil, and white sesame oil can be used. Among the vegetable oils, olive oil, sesame oil, perilla oil, white sesame oil and the like are preferable, and at least one selected from the group consisting of olive oil, sesame oil and white sesame oil, which tend to emit a strong peculiar odor, is preferable.
The vegetable oil may be a vegetable oil obtained by any collection method.

As used herein, the n-3 polyunsaturated fatty acid means an n-3 polyunsaturated fatty acid having 20 or more carbon atoms and divalent or more. (N-3) The n-3 polyunsaturated fatty acid contained in the PUFA-containing oil can contain an n-3 polyunsaturated fatty acid having 20 or more carbon atoms and trivalent or more, for example, the number of carbon atoms. 20 or more and 22 or less n-3 polyunsaturated fatty acids can be mentioned. Specific examples of the n-3 polyunsaturated fatty acid include eicosatetraenoic acid (ETA) (C20: 4, n-3) and eicosapentaenoic acid (EPA) (C20: 5, n-3). , Docosapentaenoic acid (DPA _n-3 ) (C22: 5, n-3), docosapentaenoic acid (DHA) (C22: 6, n-3), etc., which may be used alone or in combination of two or more. Can be used in combination. These n-3 polyunsaturated fatty acids not only have high functionality, but also have a long-lasting odor-mitigating effect on vegetable oils.

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

The origin of the (n-3) PUFA-containing oil is not particularly limited except that it does not contain vegetable oil, and may be a marine product raw material oil such as fish or a biological oil such as a microbial oil derived from a microorganism. The (n-3) PUFA-containing oil is preferably derived from at least one biological oil selected from the group consisting of fish oil and microbial oil, which can contain n-3 polyunsaturated fatty acids at a high content. .. Biological oil means one obtained from biomass. The marine product raw material oil means an oil obtained from fish or the like. The biological oil may be a biological oil derived from a genetically modified product. The term "biomass" refers to an individual, cell aggregate or mass at a given time point that has grown in a given area or ecosystem.

Examples of the marine product raw material oil include lipids including fats and oils, phospholipids, wax esters and the like contained in fish, shellfish, and marine animals. Herring, as a marine raw material oil
Sardine, anchovy, menhaden, pilchard, saury, tuna, bonito, hake, catfish, capelin , Red fish, white fish, mackerel, jack mackerel, yellowtail, sand eel, pout, salmon,
Fish-derived oils such as pollock, cod, halibut, trout, blue whitening, sprat, shark, dogfish, etc. Oils from soft animals such as squid, clam and abalone, oils from shellfish such as krill, and sea lions, sea lions and sea bears. , Animal-derived oils such as abalone (warlus), and mixtures of these oils.

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

Fungi include the genus Mortierella and Conidiobolus.
), Phythium, Phytophthora, Penicillium, Cladosporium, Mucor, Fusarium, Aspergillus, Rho ), At least one species selected from the group consisting of the genus Entomophthora, the genus Echinosporangium, and the genus Saprolegnia can be mentioned. Among them, microorganisms belonging to the genus Mortierella are more preferable. Examples of microorganisms belonging to the genus Mortierella include Mortierella elongata, Mortierella exigua, Mortierella hygrophila, Mortierella alpina and the like. Examples include microorganisms belonging to the subgenus.

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

The content of the n-3 polyunsaturated fatty acid in the (n-3) PUFA-containing oil is (n-3) PUFA from the viewpoint of efficiently obtaining the benefits of the functions of the n-3 polyunsaturated fatty acid. 30% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more, 70% by weight or more, 80% by weight or more, 85% by weight or more, 90% by weight with respect to the total weight of all fatty acids of the contained oil. As mentioned above, it can be 95% by weight or more, or 98% by weight or more. (N-3) The higher the content ratio of the n-3 polyunsaturated fatty acid in the PUFA-containing oil, the greater the benefit of the odor alleviating effect.

(N-3) The content of saturated fatty acids in the PUFA-containing oil is (n-3) from the viewpoints of suppressing the generation of precipitates during the manufacturing process and distribution of the filling vegetable oil and during storage, and preventing the filling vegetable oil from becoming turbid. ) It can be 30% by weight or less, 20% by weight or less, 15% by weight or less, 10% by weight or less, 5% by weight or less, or 2% by weight or less with respect to the total weight of all fatty acids in the PUFA-containing oil. (N-3) The lower the content ratio of saturated fatty acid in the PUFA-containing oil, the more the generation of precipitates is suppressed, so that the variation in the PUFA content between products or during use can be reduced, and the filling can be performed. The turbidity of vegetable oil is suppressed and a good appearance can be maintained.

The content of saturated or unsaturated fatty acids having 18 or less carbon atoms in the (n-3) PUFA-containing oil is the same as that of the total fatty acids in the (n-3) PUFA-containing oil from the viewpoint of suppressing the generation of precipitates and suppressing turbidity. 60% by weight or less, 50% by weight or less, 40% by weight or less, 30% by weight or less, 20% by weight or less, 15% by weight or less, 10% by weight or less, 5% by weight or less, or 2% by weight with respect to the total weight. It can be as follows. (N-3) The lower the content ratio of saturated fatty acid in the PUFA-containing oil, the more the generation of precipitates is suppressed, the variation in the PUFA content between products or during use can be reduced, and the filling vegetable oil can be reduced. The turbidity is suppressed and a good appearance can be maintained.

(N-3) The peroxide value (POV) of the PUFA-containing oil may be 1.0 meq / kg or less. By using a low POV-PUFA-containing oil having a POV of 1.0 meq / kg or less, the odor peculiar to vegetable oil can be more stably alleviated, and the generation of unpleasant odor can be further suppressed. The POV of the (n-3) PUFA-containing oil is preferably 0.8 meq / kg or less, and more preferably 0.5 meq / kg or less, from the viewpoint of sustainability of the odor alleviating effect. POV is determined according to the standard oil and fat analysis test method 2013 version 2.5.2.1 established by the Japan Overseas Christian Medical Cooperatives (JOCS). The (n-3) PUFA-containing oil having a POV of 1.0 meq / kg or less can be obtained by a predetermined refining treatment including at least a deodorizing treatment. This will be described later.

The (n-3) PUFA-containing oil is preferably a deodorized oil in terms of sustainability of the odor alleviating effect. It can be confirmed by the sensory evaluation that the odor is suppressed because the oil has been deodorized.

(N-3) As the PUFA-containing oil, an unrefined oil derived from a biological oil containing an n-3 polyvalent unsaturated fatty acid is prepared (hereinafter referred to as "unrefined oil preparation step"), and the prepared unrefined oil is not prepared. It can be obtained by performing a refining treatment including at least a deodorizing treatment on the refined oil (hereinafter referred to as "refining step").

The unrefined oil prepared in the step of preparing the unrefined oil is an unrefined oil obtained separately as long as it is an unrefined oil derived from a biological oil containing at least one n-3 polyvalent unsaturated fatty acid. It may be present, or it may be manufactured directly from raw materials for use in this step. The unrefined oil may contain an n-3 polyunsaturated fatty acid in the form of triglyceride, or may contain an n-3 polyunsaturated fatty acid in the form of a fatty acid alkyl ester. Further, the unrefined oil may be a crude oil that has not been refined after being extracted from the biological oil, or may be a crude oil that has been partially refined. For biological oils, the above items can be applied as they are. As the biological oil, at least one biological oil selected from the group consisting of fish oil and microbial oil can be preferably used.

In the refining step, the unrefined oil is subjected to a refining treatment including at least a deodorizing treatment to obtain (n-3) PUFA-containing oil. The deodorizing step of performing the deodorizing treatment is usually performed at the final stage of the refining treatment. The purification treatment generally includes a degumming step, a deoxidizing step, and a decoloring step in this order, and a deodorizing step is carried out after the decoloring post-step. The purification step may include a washing step.

In the degumming step, an organic acid such as phosphoric acid or citric acid or hot water is used to remove phospholipid-based gums, hydrates, trace metals and the like. In the deoxidizing step, an alkali such as sodium hydroxide is used to remove free fatty acids and the like in the oil. In the decolorization step, colored substances, oxidizing substances, oxidation-promoting substances, etc. are adsorbed and removed using active clay or the like. Each of the processes in these steps can be performed by a method usually used in the art.

In the deodorization step, volatile substances are removed under high temperature and high vacuum. Deodorization methods include molecular distillation, short-stroke distillation, steam distillation and the like. By performing these deodorizing steps, it is possible to obtain a low POV- (n-3) PUFA-containing oil in which the POV of the n-3 polyunsaturated fatty acid-containing oil is reduced. Above all, the deodorizing treatment is preferably performed by steam distillation because the odorous component in the raw material can be efficiently removed. From the viewpoint of reliably and efficiently obtaining the desired POV n-3 polyunsaturated fatty acid-containing oil, steam distillation is carried out under normal pressure or a reduced pressure of 100 mmHg or less at a temperature and pressure condition of 120 to 200 ° C. It is preferable to perform this while blowing steam. By performing the deodorizing treatment by steam distillation, the odor derived from vegetable oil can be stably alleviated for a long period of time.

The purification step may further include an alkyl esterification step. In the alkyl esterification step, the unrefined oil or refined oil to be treated is decomposed into a lower alkyl ester by alcohol decomposition using a lower alcohol. Examples of the lower alcohol include those generally used for alkyl esterification of fatty acids, for example, lower alcohols having 1 to 3 carbon atoms. Alcohol decomposition is a reaction in which a lower alcohol such as ethanol is added with a catalyst or an enzyme to react with the raw material oil to generate an ethyl ester from a fatty acid bound to glycerin. As the catalyst, an alkali catalyst, an acid catalyst or the like is used. Lipase is used as the enzyme.

The purification step can further include a concentration process. By performing the concentration treatment, a (n-3) PUFA-containing oil containing an n-3 polyunsaturated fatty acid at a higher concentration can be obtained. Examples of the concentration treatment include wintering treatment, enzyme treatment and the like.

Further, when the n-3 polyunsaturated fatty acid is in the form of a fatty acid alkyl ester, the concentration treatment includes distillation, rectification, column chromatography, low temperature crystallization method, urea inclusion method, and liquid countercurrent distribution. Chromatography and the like can be used alone or in combination of two or more. A combination of distillation or rectification with column chromatography or liquid countercurrent partitioning chromatography is preferred.

For example, when rectification is used, in the rectification step, the pressure at the top of the distillation column is reduced to 10 mmHg (1333 Pa) or less, and the bottom temperature is 165 ° C to 210 ° C, preferably 170 ° C to 195 ° C. Distillation under conditions is preferable in that it suppresses denaturation of fatty acids due to heat and enhances rectification efficiency. The lower the pressure at the top of the distillation column, the better, and more preferably 0.1 mmHg (13.33 Pa) or less. The temperature at the top of the tower is not particularly limited and may be, for example, 160 ° C. or lower.

As the column chromatography, a reverse phase partitioning system column chromatography is preferable. Examples of the reverse phase column chromatography include reverse phase column chromatography known in the art, and in particular, high performance liquid chromatography (HPLC) using a substrate modified with an octadecylsilyl group (ODS) as a stationary phase. Preferred.

In the mixing step, the prepared (n-3) PUFA-containing oil and the vegetable oil are mixed to obtain a vegetable oil for filling. The mixing method is not particularly limited, but it is preferable to use a stirring tank with a lid or the like to mix until each compounding component becomes uniform. The mixing may be performed all at once or continuously. The mixing ratio or blending ratio of each component and the content ratio in the oil composition can be almost equated.

The content ratio of the (n-3) PUFA-containing oil to the vegetable oil in the filling vegetable oil is preferably 1:99 to 80:20 by weight, and more preferably 5:95 to 65:35. It is more preferably 10:90 to 50:50. When the content ratio of the n-3 polyunsaturated fatty acid-containing oil and the vegetable oil is within this range, the odor alleviating effect can be stably maintained.

During or after the mixing step, it is preferable to supply nitrogen in order to reduce the amount of dissolved oxygen in the vegetable oil for filling, and it is preferable to supply while mixing each compounding component. This makes it possible to quickly and uniformly reduce the amount of dissolved oxygen in the oil. The supply rate of nitrogen supply is preferably 2 L / min to 20 L / min, more preferably 5 L / min to 15 L / min. By setting this range, it is possible to efficiently obtain a vegetable oil for filling with a dissolved oxygen amount in a desired range, which will be described later.

The content of the (n-3) PUFA-containing oil in the filling vegetable oil is 0.5 weight with respect to the total weight of the filling vegetable oil in that the odor of the vegetable oil is reduced and the odor is stably suppressed even during the storage period. % Or more, 1% by weight or more, 5% by weight or more, or 10% by weight or more is preferable. Further, the upper limit of the content of the (n-3) PUFA-containing oil can be 99% by weight or less, 95% by weight or less, or 90% by weight or less. The content of the (n-3) PUFA-containing oil in the oil composition can be confirmed based on the fatty acid composition or the blending amount in the product description.

The content of the n-3 polyunsaturated fatty acid in the filling vegetable oil is the filling vegetable oil from the viewpoint of the odor alleviating effect of the vegetable oil and the performance expected of the n-3 polyunsaturated fatty acid. The lower limit of the total weight of the vegetable oil can be 0.5% by weight or more and 1% by weight or more and 5% by weight or more, while the upper limit of the total weight of the filling vegetable oil is 99% by weight or less and 95% by weight or less. , 90% by weight or less, 80% by weight or less, 75% by weight or less, 60% by weight or less, 50% by weight or less, 40% by weight or less, 35% by weight or less. These upper limit values and lower limit values can be appropriately combined within the above-mentioned range based on the types and blending ratios of the n-3 polyunsaturated fatty acids contained in the (n-3) PUFA-containing oil.

For example, when DHA, EPA or a combination thereof is used as the n-3 polyunsaturated fatty acid contained in the (n-3) PUFA-containing oil, the total of DHA and EPA is the total weight of the vegetable oil for filling. , 0.5% by weight to 50% by weight, 1% by weight to 40% by weight, or 5% by weight to 35% by weight.

The content of the vegetable oil in the filling vegetable oil can be 1% by weight or more, 5% by weight or more, or 10% by weight or more as a lower limit value with respect to the total weight of the filling vegetable oil, while it is based on the total weight of the filling vegetable oil. The upper limit can be 99.5% by weight or less, 99% by weight or less, 95% by weight or less, or 90% by weight or less. These upper and lower limit values are appropriately combined within the above-mentioned range based on the type and compounding ratio of the n-3 polyunsaturated fatty acid contained in the low POV- (n-3) PUFA-containing oil. Can be done.

The amount of dissolved oxygen in the vegetable oil for filling is preferably 11 mg / L or less, more preferably 10 mg / L or less, and even more preferably 9 mg / L or less, in terms of sustainability of the odor suppressing effect. .. The amount of dissolved oxygen shall be a value measured at a product temperature of 25 ° C. using a portable multimeter "HQ40d" (manufactured by HACH).

Filling vegetable oils can include perfume as an additional compounding ingredient. For example, when sesame oil is used as the vegetable oil and a non-light-shielding container is used as the check valve container, the filling vegetable oil contains sesame oil in terms of sustainability of the effect of reducing the odor derived from the source. Is particularly preferable.
Fragrances that can be added to filling vegetable oils include herbs such as basil, rosemary, dill, thyme, sage, cumin, caraway, oregano, and lavender; citrus fruits such as lemon; garlic, green onion, perilla, ginger, capsicum, and pepper. , Spice extract such as capsicum, or fragrance.

The content of the fragrance in the filling vegetable oil is not particularly limited and can be appropriately set from the viewpoint of desired fragrance. For example, the content of the fragrance in the filling vegetable oil is the total weight of the filling vegetable oil. On the other hand, it can be 0.1% by weight or more, 0.5% by weight or more, or 1.0% by weight or more.
When a vegetable oil having a unique scent, such as sesame oil, is used, the content of the fragrance to be combined with the vegetable oil can be appropriately changed. For example, when only sesame oil is used as the vegetable oil, the scent derived from sesame oil is imparted, so that the fragrance may not be particularly contained. That is, the weight ratio of (n-3) PUFA-containing oil: fragrance can be 10: 0.002 to 10: 0.3. When the content of sesame oil, which is a mixture of sesame oil and vegetable oil other than sesame oil, is, for example, up to 50% by mass, or when only vegetable oil other than sesame oil is used, (n-3) PUFA-containing oil: fragrance. Is preferably 10: 0.1 to 10: 0.5 in weight ratio. (N-3) When the content ratio of the PUFA-containing oil and the fragrance is within this range, the taste or fragrance peculiar to the fragrance is appropriately imparted, the odor peculiar to the vegetable oil is further reduced, and the taste is improved. The advantage can be obtained.

The filling vegetable oil may contain additional ingredients as long as it does not impair the function of the (n-3) PUFA-containing oil and the vegetable oil or the function of the filling vegetable oil according to the present disclosure. Other ingredients that can be added include antioxidants such as palmitate ascorbic acid and sesame oil residue extract; sweeteners; pH regulators; thickeners; emulsifiers; various seasonings such as soy sauce and miso; flavoring ingredients or various Examples thereof include grated vegetables, pastes, and crushed ingredients such as cuts.

In the filling step, the filling vegetable oil is filled in a container with a check valve. The filling method is not particularly limited, and can be performed using a commonly used automatic filling machine. After filling, the container with the check valve is sealed. As a result, a packaged vegetable oil that can realize the method for alleviating the odor of the vegetable oil according to the present disclosure can be obtained.

A container with a check valve applicable to this method will be described with reference to FIG. 1, which shows the packed vegetable oil after filling. FIG. 1 shows a state in which the main body 14 and the inner layer 16 of the packaged vegetable oil 10 according to the embodiment are separated from each other. The container-filled vegetable oil 10 has a container 12 with a check valve and a filling vegetable oil 26 housed in an inner layer 16 inside the container 12 with a check valve.

The check valve-equipped container 12 includes a substantially bottomed cylindrical main body 14 and an inner layer 16 housed inside the main body 14. The materials of the main body 14 and the inner layer 16 are not particularly limited, and may be any material and structure that are usually used for this purpose. For example, the main body 14 is made of a polyethylene resin or a polypropylene resin, and the inner layer 16 is made of a polyamide resin or an ethylene vinyl alcohol copolymer that is incompatible with the main body 14.

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

The lid portion 22 is provided with a check valve 24 at a position where the opening portion 20 of the inner layer body 16 can be sealed when the lid portion 22 is attached to the opening portion 20. One end of the check valve 24 is provided on the lid portion 22 in a state where it can be opened and closed according to the internal pressure. The check valve 24 is a check valve that opens from the inside of the main body 14 to the outside to allow the filling vegetable oil 26 to be discharged, and at that time, suppresses the intrusion of air or the like from the outside. The check valve 24 keeps the opening 20 in the closed state when no pressure is applied from the inside of the inner layer 16 to the outside through the opening 20.

Like the main body 14, the inner layer 16 has a bottomed cylindrical shape as a whole, and is formed of a bottle shape having substantially the same size as the main body 14. The inner layer 16 is fully filled with the filling vegetable oil 26, and the check valve 24 of the lid 22 maintains a state in which air does not enter. When the filling vegetable oil 26 is fully filled in this way, the main body 14 and the inner layer 16 are in contact with each other in the storage space 18 in the check valve-equipped container 12 (shown by a solid line).

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

The shape of the container 12 with a check valve is not particularly limited as long as it contains the vegetable oil 26 for filling and can be discharged from the opening 20. The check valve 24 is not particularly limited in shape, material, or the like as long as the opening 20 can be opened when the filling vegetable oil 26 is discharged and closed when the check valve 24 is not discharged. By having the check valve 24 in the opening 20, the container 12 with a check valve can prevent air or the like from entering the accommodation space 18 from the opening 20.

The container 12 with a check valve may be a light-shielding container. By using a light-shielding container, photodegradation of the filling vegetable oil 26 in the accommodation space 18 can be suppressed. The light-shielding container may be any as long as it can suppress the transmission of light such as ultraviolet light, visible light, and infrared light into the accommodation space 18. For example, a container with a light-shielding film having a light-shielding film around the main body 14, a light-shielding container containing a light-reflecting agent or a light absorber at least one of the main body 14 and the inner layer 16, and at least one of the main body 14 and the inner layer 16 are colored. Colored containers and the like that are used can be mentioned. The light-shielding film or the light-shielding container may be a colored film or a colored light-shielding container.

From a flavor standpoint, the filling vegetable oil 26 can include, for example, a combination of the following ingredients:
(I) PUFA-containing oil containing at least one of EPA and DHA and olive oil;
(Ii) (n-3) PUFA-containing oil containing at least one of EPA and DHA, and sesame oil;
(Iii) (n-3) PUFA-containing oil containing at least one of EPA and DHA, olive oil and sesame oil;
(Iv) PUFA-containing oil containing at least one of EPA and DHA, olive oil, and fragrance;
(V) PUFA-containing oil containing at least one of EPA and DHA, sesame oil, and fragrance; or
(Vi) PUFA-containing oil containing at least one of EPA and DHA, olive oil and sesame oil, and fragrance.

The container-filled vegetable oil 10 obtained after filling the filling vegetable oil 26 in the check valve-equipped container 12 is preferably a combination of the following, for example, from the viewpoint of flavor.
(I) The filling vegetable oil according to any one of (i) and (iii) to (vi) above, and a non-light-shielding container;
(II) Vegetable oil for filling according to any one of (i) to (vi) above and a container with a light-shielding film;
(III) The filling vegetable oil according to any one of (i) to (vi) above and a light-shielding container; or
(IV) The filling vegetable oil according to any one of (i) to (vi) above, and a coloring container.
Of these, the packaged vegetable oils (II) to (IV) are preferable.

The packaged vegetable oil to which this method is applied contains n-3 polyunsaturated fatty acids, which are rich in functionality, with the odor-mitigating effect of vegetable oil as a sustainable ingredient. It can be preferably used as a functional vegetable oil packed in a functional container with functionality.

For example, when at least one of EPA and DHA is contained as an n-3 polyvalent unsaturated fatty acid, anti-inflammatory; recovery of oxygen-carrying function to the periphery; anti-coagulation ability by diminishing platelet aggregation; vasodilatory effect via eNOS Improvement of vascular endothelial function; Increased heart rate output; Suppression of arrhythmia (anti-arrhythmia); Suppression of Na channel of myocardial cells or suppression of Na / Ca exchange mechanism; Improvement of oxygen utilization efficiency (exercise economy); Improvement of cognitive function; Basic Improvement of metabolism and reduction of visceral fat; Reduction of blood neutral fat level; Antioxidant ability; Suppression of progression of atherosclerosis or stabilization of arteriosclerotic plaque: Improvement of insulin resistance: Reduction of blood pressure; Mental Stabilizing action; Development promoting action of eyes, brain or nerve function of children; Prevention or improvement action of diseases; Development promotion action of eyes, brain or nerve function of dogs or cats is expected to be exhibited. Diseases that can be prevented or ameliorated include dry eye; yellow spot degeneration; depression, ADHD, schizophrenia or borderline personality disorder; dementia; psoriasis vulgaris; ulcerative colitis; Crohn's disease; chronic kidney disease Cancer; rheumatoid arthritis; arthralgia; allergic disease; blood lipid abnormalities; heart disease; hypertension; diabetes; improvement of menstrual pain. Diseases in dogs or cats that may be the target of preventive or ameliorating effects include blood lipid abnormalities; obesity; dementia; kidney disease; heart disease; atopic dermatitis; skin diseases; arteriosclerosis; arrhythmia; arthritis; chronic Examples include inflammatory diseases. Among them, the function of reducing the neutral fat level; the function of maintaining cognitive functions such as memory, attention, judgment, and the maintenance of spatial cognitive ability, which are part of the cognitive function; the function of making it difficult to feel fatigue during sports, muscles. A functional container that has or is expected to have a pain-improving function, a function that makes it difficult to feel pain when a load is applied to muscles, a function that improves sleep quality, a function that improves awakening, and a function that enhances basal metabolism. It can be used as a filling vegetable oil or a food for specified health use.

A method for reducing triglyceride levels by ingesting functional packaged vegetable oil to which the present disclosure is applied; cognitive functions such as memory, attention, judgment, and maintenance of spatial cognitive ability, which are part of cognitive function. How to suppress the decline; How to make it harder to feel fatigue during sports, how to improve muscle pain, how to make it harder to feel pain when stress is applied to muscles, how to improve sleep quality, how to improve awakening; Increase basal metabolism A method can be provided.

When used as these functional packaged vegetable oils, the functional packaged vegetable oil is provided with a filling vegetable oil containing an effective amount of n-3 polyunsaturated fatty acid, which is an active ingredient, and a container with a check valve. be able to. When the functional vegetable oil packed in a container is used for the purpose of exerting its function, it can be ingested by adding it to a food in an amount capable of exerting the expected function. The intake amount is appropriately set according to conditions such as the degree of the condition for the purpose of improvement of the target individual, the age, weight and health condition of the subject to be administered. For example, in the case of an adult, 100 mg to 3800 mg per adult per day, preferably 260 to 1300 mg, can be divided into once a day, 2 to 4 times a day, or more, and administered at appropriate intervals. ..

Hereinafter, the present disclosure will be described in detail with reference to Examples. However, the present disclosure is not limited to them. Unless otherwise specified, "%" is based on mass (weight).
[Example 1]
(Vegetable oil in a container 1-4)
As refined fish oil, sardine oil is used as a raw material, degummed, deoxidized, and decolorized, concentrated by enzymatic treatment using lipase (enzyme), then subjected to molecular distillation, and then deodorized by steam distillation. Among the fish oils "DD oil type 2BS" (manufactured by Nippon Fisheries Co., Ltd.), those having a POV of 0.1 meq / kg to 0.3 meq / kg were prepared as refined fish oils. The refined fish oil A contained each of these components in a composition ratio of 20% by weight or less of saturated fatty acid, 28% by weight or more of EPA, 12% by weight or more of DHA, and 50% by weight or more of n-3 polyunsaturated fatty acid.

The refined fish oil and each compounding component shown in Table 1 are dissolved in an amount of each ingredient shown in the table in a stirring tank with a lid (400 kg) and oxygen is supplied at a rate of 15 L / min. The mixture was stirred and mixed at a rate of 15 to 60 rpm until the oxygen content became 9.0 mg / L or less to obtain vegetable oils A to D for filling, respectively. The dissolved oxygen amount was measured at a product temperature of 25 ° C. using a portable multimeter HQ40d manufactured by HACH. When it became 9 mg / L or less, nitrogen was supplied at 5 L / min and transferred to a supply hopper whose upper part was sealed with nitrogen.

The following were used as each compounding ingredient in Table 1.
Olive oil: Extra virgin olive oil (S), Country of origin Spain, Kaneda Co., Ltd. Sesame oil: Sesame oil 228, Takemoto oil and fat Co., Ltd. Basil: Basil flavor NHS-1677, Hasegawa fragrance Co., Ltd. Garlic flavor RSA68244, Nagaoka fragrance Co., Ltd. Lemon: Lemon Oil JL53631, Ogawa Fragrance Co., Ltd. Ascorbic acid palmitate: Aircoat (registered trademark) C, Mitsubishi Chemical Foods Co., Ltd. Sesame oil residue extract: Sesame oil residue extract PD1363S, Nagaoka Fragrance Co., Ltd.

Next, using an automatic filling machine (manufactured by Shibata Engineering Co., Ltd., MS-GS4), a container with a check valve (100 mL) covered with a light-shielding film (manufactured by Fujiseal Co., Ltd., milky white label, light-shielding rate of 99% or more). (Hakuri Bottle, manufactured by Kyoraku Co., Ltd.) was filled with 100 mL of vegetable oils A to D for filling and sealed to obtain packaged vegetable oils 1 to 4.

(Vegetable oil in a container 5-6)
The same procedure as for the packaged vegetable oil 1 was carried out except that the filling vegetable oil C or D was filled in a container with a check valve (100 mL volume, manufactured by Kyoraku Co., Ltd., Hakuri bottle) which does not have a light-shielding film, respectively. I got 6.

(Contained vegetable oil 7-8)
Filling vegetable oil C or D is covered with a light-shielding film (manufactured by Fujiseal Co., Ltd., milky white label, light-shielding rate of 99% or more) in a vial without a check valve (100 mL volume, manufactured by Nichiden Science Glass Co., Ltd.). , SV-100), but the same procedure as for the packaged vegetable oil 1 was carried out to obtain the packaged vegetable oils 7 and 8.

(Vegetable oil in a container 9-10)
According to the formulation shown in Table 2, filling vegetable oils E to F containing no refined fish oil were obtained. The container-filled vegetable oils 9 to 10 were obtained in the same manner as the container-filled vegetable oil 1 except that the filling vegetable oils E to F were filled in the container with a light-shielding check valve used in the container-packed vegetable oil 1.

(Vegetable oil in a container 11-12)
According to the formulation shown in Table 2, filling vegetable oils E to F containing no refined fish oil were obtained. Filling vegetable oils E to F are each covered with a light-shielding film (Fujiseal Co., Ltd., milky white label, light-shielding rate of 99% or more) in a vial without a check valve (100 mL volume, manufactured by Nichiden Science Glass Co., Ltd.). , SV-100), but the same procedure as for the packaged vegetable oil 1 was carried out to obtain the packaged vegetable oils 11 and 12.

<Evaluation 1: Sensory evaluation>
Immediately after production, the packaged vegetable oils 1 to 12 were stored in a constant temperature bath (dark place) at 45 ° C. for 1 week. This storage condition corresponds to storage at room temperature for 3 months.
Immediately after production and after storage for 1 week, the odors were subjected to sensory evaluation as follows.

Four panelists who were specially trained to perform sensory evaluation, were able to correctly identify and express the odor peculiar to vegetable oil and the strength of the odor of vegetable oil, and had no abnormality in the sense of smell were selected. The selected panelists were first trained in advance to ensure that the panelists' evaluations of the odor peculiar to olive oil or sesame oil were consistent.
For pre-training, extra virgin olive oil (S), country of origin, Kaneda Co., Ltd. was used as olive oil, sesame oil 228 and Takemoto Oil & Fat Co., Ltd. were used as sesame oil, and DD oil type 2B was used as refined fish oil. -S, Nippon Fisheries Co., Ltd. was used. Using these olive oils and sesame oils, pre-training on the odor, texture and richness of vegetable oils was carried out. The evaluation criteria for pre-training were decided as follows.

(1) Smell of vegetable oil Each of olive oil and sesame oil was subjected to sensory evaluation according to the following evaluation criteria. The evaluation was made on the following five grades, and for the odor peculiar to vegetable oil, the evaluation of olive oil or sesame oil alone immediately after opening was 1 point, and the evaluation immediately after mixing olive oil or sesame oil and refined fish oil at a ratio of 98: 2 was 2 points. , The evaluation immediately after mixing at 95: 5 was 3 points, the evaluation immediately after mixing at 85:15 was 4 points, and the evaluation immediately after mixing at 65:35 was 5 points, and this evaluation was used as the evaluation standard. The mixing ratio is a weight ratio (hereinafter omitted).
5: It is clear that the peculiar odor is suppressed 4: It is understood that the peculiar odor is suppressed 3: The peculiar odor is felt, but it is not unpleasant 2: The peculiar odor is strong.
1: Very strong peculiar odor

(2) Texture For each of olive oil and sesame oil, the texture felt when placed in the mouth and placed on the tongue was evaluated according to the following evaluation criteria. The texture that feels like it clings to the tongue is called "sticky". The evaluation was made on the following five grades, with 1 point being the evaluation of olive oil or sesame oil alone immediately after opening, 2 points being the evaluation immediately after mixing olive oil or sesame oil and refined fish oil at 98: 2, and 95: 5 being mixed. The evaluation immediately after mixing was 3 points, the evaluation immediately after mixing at 85:15 was 4 points, and the evaluation immediately after mixing at 65:35 was 5 points, and this evaluation was used as the evaluation standard.
5: Stickiness is suppressed 4: Slightly sticky 3: Sticky, but can be eaten without problems.
2: Strong stickiness.
1: Very sticky

(3) Richness For each of olive oil and sesame oil, the richness felt in the entire mouth and on the tongue was evaluated from the middle to the latter half of the process from the time it was put in the mouth to the time it was swallowed. The combination of taste complexity, depth and thickness that can be felt in the entire mouth and on the tongue is expressed as "richness". The evaluation was made on the following five grades, with 1 point being the evaluation of olive oil or sesame oil alone immediately after opening, 2 points being the evaluation immediately after mixing olive oil or sesame oil and refined fish oil at 98: 2, and 95: 5 being mixed. The evaluation immediately after mixing was 3 points, the evaluation immediately after mixing at 85:15 was 4 points, and the evaluation immediately after mixing at 65:35 was 5 points, and this evaluation was used as the evaluation standard.
5: There is richness when eating 4: The richness when eating is slightly weak 3: The richness when eating is slightly felt 2: The richness when eating is hardly felt 1: The richness when eating is felt There is no

Next, the packaged vegetable oils 1 to 12 were evaluated. The evaluation of the packaged vegetable oils 1 to 12 was performed by absolute evaluation without notifying the panelists of information such as the composition of edible oil and the manufacturing method. The evaluation items were the above five-grade evaluation. The results are shown in Tables 1 and 2.

As shown in Tables 1 and 2, the odor peculiar to vegetable oil is made into a filling vegetable oil combined with refined fish oil, and by filling in a container with a check valve, it is stable even one week after production. It was shown that it can be alleviated (vegetable oil in a container 1 to 6). As a result, the packaged vegetable oil was a packaged vegetable oil in which the odor peculiar to the vegetable oil was reduced and the texture and richness were also good.

On the other hand, even if refined fish oil is combined with vegetable oil, it will not be sticky unless it is filled in a container with a check valve, and even if it feels rich, it already has an odor peculiar to vegetable oil within one week from production. It was felt strongly (vegetable oil in a container 7-8).
In addition, the filling vegetable oil that does not combine refined fish oil with the vegetable oil is very sticky and has no richness regardless of whether or not it is filled in a container with a check valve, and is already peculiar to vegetable oil within one week from production. The smell was very strong (vegetable oil in a container 9-12).

As described above, the packaged vegetable oil according to the present embodiment can stably alleviate the odor of the vegetable oil even after storage.
Since the packaged vegetable oil according to this embodiment contains DHA and EPA, DHA and EPA can be effectively ingested as one component of the packaged vegetable oil having a good flavor even after storage, and DHA and EPA can be effectively ingested. It is expected that various functions will be highly exhibited.

10 Containered vegetable oil 12 Container with check valve 14 Main body 16 Inner layer 18 Storage space 20 Opening 22 Lid 24 Check valve 26 Filling vegetable oil

Claims (7)

Mixing vegetable oil with n-3 polyunsaturated fatty acid-containing oil to obtain filling vegetable oil,
Filling the filling vegetable oil into a container with a check valve,
How to reduce the odor of vegetable oils, including. The odor alleviating method according to claim 1, wherein the amount of dissolved oxygen in the filling vegetable oil is 11 mg / L or less. The odor mitigation method according to claim 1 or 2, wherein the peroxide value (POV) of the n-3 polyunsaturated fatty acid-containing oil is 1.0 meq / kg or less. The odor mitigation method according to any one of claims 1 to 3, wherein the container with a check valve is a light-shielding container. The odor mitigation method according to any one of claims 1 to 4, wherein the n-3 polyunsaturated fatty acid-containing oil is a deodorized oil. The odor mitigation method according to any one of claims 1 to 5, wherein the n-3 polyunsaturated fatty acid-containing oil is derived from at least one biological oil selected from the group consisting of fish oil and microbial oil. .. The odor mitigation method according to any one of claims 1 to 6, wherein the content of saturated fatty acids in the n-3 polyunsaturated fatty acid-containing oil is 30% by weight or less based on the total weight of all fatty acids. ..

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