JP2646636B2 - Low calorie fat composition - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to the field of health foods aimed at low calorie fats and oils which prevents adverse effects such as obesity and adult diseases due to high calorie intake accompanying improvement in dietary habits in recent years.

Conventional technology and problems Lard, herring oil, which is based on triglyceride,
Animal and vegetable fats and oils such as rapeseed oil (hereinafter referred to as triglyceride oil) are used by the body when consumed in 1 g of calories.
9 calories per calorie. On the other hand, fatty acid S-L (hereinafter referred to as wax) of a monohydric alcohol has a digestion and absorption rate of 10% or less (Renhorta GS, et al., Cereal Chem., 63:
459, 1986).

Certain teleost fish, such as the orange rattle (Hoplos)
95% of lipids of atethus atlanticus are waxes (Buisson DHetal., J. Amer. Oil Chem. Soc., 59: 390,19).
82), fish oil containing wax as a main component (hereinafter referred to as wax fish oil) can be separated from its physical properties, but it cannot be used for food as it is.

The waxy fish oil has a savory unpleasant odor (hereinafter referred to as fish odor). However, it was known that the fishy odor disappeared when hydrogenated waxy fish oil was added.However, there was no quantitative discussion on the relationship between deodorization and the amount of hydrogenation. Conditions were not examined.

It has also been known that waxy fish oil and its hydrogenated oil are similar in physical properties such as boiling point and viscosity and texture quality such as texture to triglyceride oil. The waxy fish oil, whose fishy odor has disappeared due to hydrogenation, is
It is known that heating at 0 ° C or higher (hereinafter referred to as “heating for a long time”) produces fishy odor or off-flavor, and eats a lot of fish containing a large amount of wax, such as barutum (Ruvettus Pretiosus) It has been known that diarrhea may occur, so that waxy fish oil has not been generally used as a raw material for oil and fat foods or as a cooking oil and fat.

On the other hand, triglyceride oil has excellent physical properties and texture quality, including hydrogenated triglyceride oil, and is used for edible foods, but it is high in calories and is not suitable for health foods aiming for low calories. Was.

The waxy fish oil has an unpleasant unpleasant odor, but the hydrogenated waxy fish oil, which has eliminated this unpleasant odor by hydrogenation, produces an unpleasant odor when it is heated strongly for a long time. Eating large amounts of fish meat containing a large amount of wax such as balamts causes diarrhea and the like, so that it was difficult to use waxy fish oil as it is for edible use.

On the other hand, animal and vegetable fats and oils containing triglyceride as a main component are high in calories and are not necessarily suitable for use in health foods aiming for low calories.

The problem to be solved by the invention is to develop a low-calorie oil / fat composition by eliminating the off-flavor of waxy fish oil, eliminating the high caloricity that is a drawback of triglyceride oil.

Means for Solving the Problems The present inventors have earnestly studied to solve these problems, and as a result, have completed the present invention. That is, in the present invention, a hydrogenated waxy fish oil having an iodine value of 70 or less obtained by reducing the iodine value of a waxy fish oil having an iodine value of 80 or more by at least 25 or more and triglyceride oil are mixed in an ratio of 8: 2 to 2: 8. It is an edible low-calorie composition characterized in that:

More specifically, the present invention is a waxy fish oil having an iodine value of 80 or more, and iodine obtained by hydrogenating a waxy fish oil containing a wax as a main component until the iodine value decreases by 25 or more, preferably 30 or more. A low-calorie oil / fat composition comprising a hydrogenated waxy fish oil having a value of 70 or less and triglyceride oil mixed in a ratio of 8: 2 to 2: 8, more preferably 8: 2 to 5: 5.

According to the present invention, the unpleasant unpleasant odor (hereinafter referred to as fish odor), which is a drawback of waxy fish oil, and the unpleasant odor caused by long-time strong heating are prevented by mixing with conventional triglyceride oil, and at the same time, the diet of triglyceride oil is prevented. The high calorie property, which is a drawback for those who intend, is improved to a lower calorie level, and the physical and texture quality of triglyceride oil is combined, and no odor is generated even if heated for a long time. It has been possible to develop a calorie fat composition for cooking and as a food material.

In order to improve triglyceride oil from high calorie to lower calorie, it is sufficient to mix waxy fish oil which can almost ignore the caloric absorption in the human body. A mixing ratio of about 10% is of little benefit to diet-conscious people, and a mixing ratio of at least 20% is required. People who do not want a rapid low calorie diet and who want a low level of diet have enough advantages to be able to eat a diet while eating tempura and oil and fat foods that are exactly the same as before dieting. For those who are serious about dieting, if the mixing ratio is 50% or more, the effect is even greater. If the mixing ratio is 50%, the calories used in the body are 9 kca per gram of conventional edible oil and fat
In contrast to this, the product of the present invention halved to about 4.5 to 5 kcal to about 4.5 to 5 kcal, for the purpose of dieting while eating fat and oil foods without changing the amount, content and eating habits before dieting largely, that is, without suppressing appetite Can be very effective.

On the other hand, in order to remove fishy odor and off-flavor of waxy fish oil, by mixing at least 20% of triglyceride oil, it is possible to completely suppress the off-flavor and the like when heated for a long time with high intensity.

The waxy fish oil used in the present invention includes
achichythyidae), Myrtaceae (Paralepididae),
Tiriddaceae (Moridae), Black Tigers (Gympylida)
e), the mullet family (Mygilidae), the Lachimeridae family (Latime
ridae), Osphrneomidae, Oreosomatidae, and other fish, from about 5% to about 40% wax in muscle, ovary, liver, etc.
There are various types of fish including non-glyceride lipids of marine animals (edited by the Japan Society of Fisheries Science, K 恒 seisha K 恒 seikaku, 1982), so it can be extracted and used. These waxy fish oils may be subjected to all or one of degumming, deacidification, decolorization and steam distillation according to the intended use in the same manner as in the case of refining triglyceride oil in the process of obtaining hydrogenated waxy fish oil from waxy fish oil. It is perfectly acceptable to use the parts that have been cut.

Specific examples of triglyceride oils include soybean oil, rapeseed oil,
Corn oil, rice oil, cottonseed oil, sesame oil, palm oil,
Palm kernel oil, coconut oil, sunflower oil, safflower oil, olive oil, cocoa butter, tallow, lard, herring oil, sardine oil, oils and fats produced by microorganisms such as genus Mortierella and their triglyceride oils alone or Any combination of two or more kinds of mutually transesterified fats and oils and hydrogenated or fractionated triglyceride oils including transesterified fats and oils and triglyceride oils or modified triglyceride oils such as transesterification, and A mixed oil at an arbitrary ratio may be used.

In addition, salt, vanilla essence, soy sauce, vinegar, etc. can be added at all to add flavor and flavor.

 Hereinafter, the present invention will be described in detail with reference to examples.

<Preparation of hydrogenated waxy fish oil> 4 lots of waxy fish oil (Kyowa Yushi Co., Ltd., iodine value of 81.3, 87.000 respectively) separated from orange rathui.
2, 91.8, and 97.9) While strongly stirring each 4 kg at 70 ° C., 430 g of reagent grade phosphoric acid was added in 15 minutes to degumme.

Next, an aqueous solution of caustic soda having a concentration of 240 g / l was added in an excess of 30% from the equivalent value in 5 minutes, the mixture was stirred at a low speed for 15 minutes, deacidified, allowed to stand for 1 hour, and the supernatant was collected. The supernatant was washed with 10% water at 80 ° C. and vacuum dried to obtain degummed and deoxidized oil. To these four types of degummed and deoxidized oil, 2% of clay was added, and
Vacuum decolorization was performed at 30 ° C for 30 minutes, and clay was removed by filtration at 40 ° C. The resulting decolorized oils each had an acid value of 0.1 or less, a peracid value of 0.5 or less, and an iron content of 3 ppm.

These four types of decolorizing oils were catalyzed by Sakai Chemical Industry Co., Ltd.
-250) was added in an amount of 1.0% each, and hydrogenated at 150 ° C. and 3.0 kg / cm ² to obtain a total of 16 kinds of samples, each containing 4 kinds of decolorized oils, each having 4 different iodine values.

Of these samples, samples with iodine decreased by 25 or more and iodine value of 70 or less were designated as 1 to 8, and other samples were designated as 9 to 8.
Table 1 shows the total number of 1616.

Samples 1 to 8 and 9 to 16 were each 240 ° C. 2 Torr
After purifying by steam distillation using 100 ml of water in the following, the presence or absence of fish odor is sensory evaluated, the decrease in iodine value due to hydrogenation, the iodine value of hydrogenated waxy fish oil, and the fish of the steam-distilled sample I examined the relationship with odor. The results are shown in Table 1.

In order to remove the fishy smell of waxy fish oil with an iodine value of 80 or more from Table 1, the iodine value of the raw material oil should be reduced by 25 or more, preferably 30 or less, based on the raw material oil, and the iodine value should be 70 or less. Turned out to be necessary.

Examples 1 to 15. Preparation of mixed oil of hydrogenated waxy fish oil and rapeseed oil Three kinds of hydrogenated waxy fish oils of sample numbers 2, 5 and 8 in Table 1 were each mixed with four rapeseed oils and rapeseed oil. Mix in proportions. After heating 500g of each of these 15 types of mixed oil at about 190 ° C for 2 hours, fry French potatoes at 190 ± 15 ° C for about 40 minutes, and taste each with 6 people. evaluated. Further, rapeseed oil was added to Samples 2, 5, and 8, and the results are shown in Table 2 together with Comparative Examples 1 to 6.

From the results in Table 2, the waxy fish oil industrially separated from orange rathue was degummed, deacidified, decolorized, hydrogenated until the iodine value dropped by 30 or more, and further purified by steam distillation. Sex oil is rapeseed oil and 8
When the mixture was used at a ratio of 2 or less and used for frying, it was found that the texture and taste of the fried food were similar to those of the food fried with triglyceride oil, and no off-flavor was observed. Since the fifteen mixtures of hydrogenated waxy fish oil and rapeseed oil used were each heated strongly for a long time, these mixed oils can be used in various cooking including frying.

Examples 16 and 17 Preparation of margarine for cake 4 kg of waxy fish oil (Kyowa Yushi Co., Ltd., iodine value 91.8) separated from orange rathue was degummed in the same manner as in the preparation of hydrogenated waxy fish oil described above. After deacidification, hydrogenation was performed to prepare a hydrogenated waxy fish oil having an iodine value of 61.2. No decolorization or steam distillation was performed. This hydrogenated waxy fish oil was combined with various triglyceride oils in Table 3.
To prepare two types of margarine raw material fats and oils for cakes.

After mixing these margarine raw material fats and oils at a ratio shown in Table 4 with auxiliary materials such as salt at about 45 ° C, knead them while cooling rapidly to about 5 ° C. Plasticization, further kneading While aging, two types of margarine were prepared.

These margarines were blended with flour etc. in the ratio shown in Table 5, sweet dough was prepared, and two kinds of bread were baked in a conventional manner. The bread was baked plumply, and the texture, taste, smell, flavor, etc. There was no harm.

Effect of the Invention Iodine value isolated from teleost fish such as orange ratfish
A waxy fish oil of 80 or more is hydrogenated until the iodine value is reduced by 25 or more, and a hydrogenated waxy fish oil having an iodine value of 70 or less is mixed with triglyceride oil at 8: 2 to 2: 8, preferably 7: 3 to 2 The low-calorie oil / fat composition of the present invention obtained by mixing at a ratio of 8 to 8 has a digestion and absorption rate of wax contained in the component of 10% or less, and thus is 2.
5kcal to 7.2kcal with lower calories than triglyceride oil.

Those who want to reduce their calorie intake as much as possible should use 8 to 2 hydrogenated waxy fish oil and triglyceride oil.
It is desirable to ingest the low-calorie fat composition of the present invention mixed with the above, but if a person who does not need a large reduction in the calorie intake or is harmful to the large reduction in the calorie intake, a desirable calorie reduction amount The low-calorie oil / fat composition of the present invention, in which the mixing ratio of the hydrogenated waxy fish oil is small, can be used, and the usefulness of such a mixing ratio is to reduce the oil content of butter, margarine, dressing and the like in the United States. This is supported by the sale of products that have been replaced by about 80% of the traditional fats and oils, and low-calorie tapioca dextrin replacement fats that replace all or part of the fats and oils used.

In addition, the product of the present invention can be used as a raw material for cooking and heating foods such as margarine and the like, which are strongly heated for a long time, like tempura oil, like triglyceride oil. In this case, if the ratio of the hydrogenated waxy fish oil is increased to 80% or more, an unpleasant odor is generated, which is not preferable. The tempura / margarine cooked / manufactured in this way has no off-flavor such as fish odor, and has a similar texture and taste to tempura / margarine cooked / manufactured using triglyceride oil. It can be eaten in a diet similar to triglyceride oil.

Claims (1)

(57) [Claims] 1. A hydrogenated waxy fish oil having an iodine value of 70 or less obtained by reducing the iodine value of a waxy fish oil having an iodine value of 80 or more by at least 25 or more and triglyceride oil in a ratio of 8: 2.
An edible low-calorie oil / fat composition, which is mixed at a ratio of 2 to 8.