JP3174855B2 - Method for producing emulsion having antioxidant ability - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an antioxidant for a food such as oils and fats or pigments or a component which is oxidized and degraded by oxygen in the air, and is widely used in foods, pharmaceuticals and cosmetics. May be available.

[0002]

2. Description of the Related Art In recent years,
Antioxidants are used more naturally than synthetic products in terms of safety. In particular, tocopherol is a typical example, but since it is inferior to a synthetic product in antioxidant power, a method of using another antioxidant or synergist in combination is conventionally known. For example, it is known to use tocopherol in combination with amines, amine oxides, amino acids and amino acid esters. However, its antioxidant power is not yet sufficient.

Studies on the synergistic effect of amino acids with tocopherol have been carried out in non-aqueous systems using lactose, menhaden oil, trilinolein, etc. as substrates by active oxygen or gravimetric methods in many cases. Different effects have been reported by type.

[0004] Yugi et al. Disclose AOM and Weighing Method.
A non-aqueous system test (by gravimetric method) and an emulsion (O / W) system test using a Warburg manometer were conducted to examine the relationship between the difference in test conditions and the antioxidant effect. The results of a test in an emulsion (O / W) system using lard as a substrate under AOM conditions show that the antioxidant effect of amino acids and amino acid esters alone is extremely small and is slightly observed in the case of glycine, methionine, tryptophan and lysine. To the extent that it is possible. On the other hand, when coexisting with tocopherol, the amino acid and its ethyl ester showed a synergistic effect. However, its antioxidant power is only a slight synergistic effect of tocopherol alone. (New Food Industry, vol.27,12,74
(1985))

[0005]

Means for Solving the Problems As a result of intensive studies, the present inventors have emulsified glycine, which is a kind of amino acid, and an antioxidant to produce a W / O or O / W / O emulsion. Addition to food or emulsifying glycine to produce a W / O or O / W / O emulsion and use it together with antioxidants to prevent oxidation of food for a long time. Was.

Specifically, W / E obtained by emulsifying a raw material comprising 50 parts by weight or more of water, 500 parts by weight or less of fats and oils, 0.01 parts by weight or more of glycine, 0.01 parts by weight or more of an emulsifier, and 0.01 parts by weight or more of an antioxidant. The O-type or O / W / O-type emulsion has a very high antioxidant activity as compared with the conventionally used synthetic antioxidant BHT, and at least 50 parts by weight of water and 500 parts by weight of fats and oils W / O obtained by emulsifying a raw material comprising 0.01 parts by weight or more of glycine and 0.01 parts by weight or more of an emulsifier
It has been found that the use of an antioxidant when the emulsion of the type or O / W / O type is used has a very high antioxidant activity. From these results, it was found that glycine had a very excellent effect as a synergist in a W / O type or O / W / O type emulsion system.

[0007]

According to the present invention, a W / O type or O / W / O type emulsion exhibits particularly excellent effects. The oils and fats used in the present invention are various animal fats, vegetable oils and eicosapentaenoic acid (EP
A) Oils and fats containing docosahexaenoic acid (DHA) can be used.

The antioxidants in the present invention include tocopherol, phospholipid, vitamin C, spice extract, catechin, sunflower extract and the like.

As emulsifiers, propylene glycol fatty acid esters, lecithin, sorbitan fatty acid esters,
High antioxidant power can be obtained by using any of glycerin fatty acid ester, glycerin fatty acid organic acid ester, polyglycerin fatty acid ester, polyglycerin polyricinoleate, and sucrose fatty acid ester.

[0010]

【Example】

(Example 1) Antioxidant activity using lard as a substrate 60 parts of rapeseed oil, 20 parts of water, 10 parts of triglycerin tetraricinoleate (PGPR), 10 parts of glycine, and 0.2 part of tocopherol were mixed, and emulsified. Emulsification was performed at 1000 rpm for 10 minutes using a mixer to obtain a W / O emulsion in Test Section-1.

As a method for evaluating the antioxidant ability, 10 parts of the W / O emulsion of Test Section-1 was added to 90 parts of lard without the addition of an antioxidant, and the antioxidant activity was measured. The antioxidant activity is measured by AOM (forced oxidation method), and POV (peroxide value) 1
The comparison was made with the arrival time at 00 (Table 1).

As a comparative test: Test group-2: no glycine and tocopherol added 〃-3: no glycine added 〃-4: no tocopherol added 〃-5: 0.2 gram of BHT instead of tocopherol without glycine added Emulsions were prepared in the same manner as in Test Section-1 by the addition, and the antioxidant capacity was measured.

In the control group, the arrival time of POV100 of only lard was measured.

As a result, rapeseed oil, water, P
The W / O emulsion obtained by emulsifying the raw material consisting of GPR, glycine, and tocopherol showed an activity of 509 hours, and the test plot-2 (without glycine and tocopherol), the test plot-3 (without glycine) and Test plot-4
The activity was about 20 times higher than (without addition of tocopherol), and it was found that both tocopherol and glycine had to be added when preparing an emulsion in order to increase the antioxidant activity. In addition, it showed excellent antioxidant ability as compared with the emulsion to which BHT was added (test group-5).

In addition, 90 parts of Lard had W in Test Section-4 in Table 1.
As a result of adding 10 parts of / O emulsion and 0.02 parts of tocopherol and examining the antioxidant activity, the time to reach POV100 was 4
90 hours were obtained, and the same effect was observed even when tocopherol was added when using the W / O emulsion.

In the test section-6, 20 parts of rapeseed oil, 65 parts of water,
After mixing 5 parts of glycerin monostearate, 10 parts of glycine, and 0.2 parts of tocopherol as raw materials, emulsification was performed at 10,000 rpm for 10 minutes using an emulsification mixer to obtain an O / W emulsion. As a result of the measurement, as in the case of the test group-1, the high antioxidant ability as in the test group-1 could not be obtained despite the addition of glycine and tocopherol.

[0017]

[Table 1]

Example 2 Antioxidant Activity Using Soybean White Crest Oil and Rapeseed Oil as Substrates A W / O emulsion was prepared in the same manner as in Example 1 and the substrate for measuring antioxidant activity was soybean white. The antioxidant activity was measured using crest oil and rapeseed oil. At that time, tocopherol was not added to the emulsion because soybean white-mark oil and rapeseed oil contained tocopherol. As a result, a high antioxidant activity was observed in the emulsion obtained by this production method, and an effect was observed not only in animal oil but also in vegetable oil. (Tables 2 and 3)

[0019]

[Table 2]

[0020]

[Table 3]

(Example 3) Effect of amino acids other than glycine as synergist It was examined whether amino acids other than glycine have the same antioxidative effect. Alanine, glutamic acid, histidine, tyrosine, and tryptophan were used as amino acids. The emulsion was prepared in the same manner as in Test Section-1 of Example 1. As a result of measuring antioxidant activity by AOM using lard as a substrate, glycine had higher activity than other amino acids and was excellent as a synergist. (Table 4)

[0022]

[Table 4]

(Example 4) Stability test of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) A W / O emulsion was prepared in the same manner as in Example 1 and the substrate for measuring the antioxidant activity was EPA. , DHA were tested. EPA and DHA were each added to lard at 20% and tested. As a result of measuring the antioxidant activity by AOM, the emulsion obtained by this production method (test groups -11 and 13) showed higher antioxidant activity than BHT (test groups -12 and 14).
PA and DHA can be stabilized. (Tables 5 and 6)

[0024]

[Table 5]

[0025]

[Table 6]

Example 5 Test for Preventing Discoloration of Oil-Soluble Dye The emulsion prepared by this method was tested not only for the antioxidant property of fats and oils but also for the effect of preventing the discoloration of oil-soluble dyes.

The W / O emulsion was prepared with the composition shown in Table 7. 1% oil-soluble dye in sugar (anato dye,
Paprika dye) and 3% W / O emulsion,
A discoloration test was performed in a plastic petri dish in the presence of 8000 LUX fluorescent light. The degree of fading was determined by measuring the a value using a color difference meter to determine the residual ratio. As a result, as for the oil-soluble dye, the W / O emulsion to which both tocopherol and glycine were added exhibited the most anti-fading effect. This emulsion not only has an antioxidant effect on fats and oils, but also has a photo-oxidation effect on the oil-soluble dye. Was effective. (FIGS. 1 and 2)

[0028]

[Table 7]

(Example 6) Antioxidant test with O / W / O emulsion Water was heated to 65 ° C, glycine and decaglycerin monolaurate were dissolved, and then added with vitamin C palmitate at 65 ° C. And gradually add
After stirring at 10,000 rpm for 10 minutes, the mixture was rapidly cooled to 15 ° C. to prepare an O / W emulsion. Next, the corn salad oil to which tocopherol was added was heated to 50 ° C. to sufficiently dissolve glycerin monostearate, cooled to 15 ° C., and the O / W emulsion prepared earlier was gradually added while stirring.
An O / W / O emulsion was prepared.

The antioxidant activity of this O / W / O emulsion was measured in the same manner as in Example 1.
High activity was observed as in the / O emulsion. (Table 8)

[0031]

[Table 8]

[Brief description of the drawings]

FIG. 1 is an actual measurement diagram showing the results of a test for preventing the dissolution of an oil-soluble dye (annatto dye) using an emulsion according to the present invention.

FIG. 2 is an actual measurement diagram showing the results of a test for preventing fading of an oil-soluble dye (paprika dye) using the emulsion according to the method of the present invention.

[Explanation of symbols]

 15, 16, and 17 are the numbers of test plots

────────────────────────────────────────────────── ─── Continued on the front page (51) Int.Cl. ⁷ identification symbol FI C09K 15/34 C09K 15/34 (58) Fields investigated (Int.Cl. ⁷ , DB name) B01J 13/00

Claims (2)

(57) [Claims] (1) at least 50 parts by weight of water, at most 500 parts by weight of fats and oils,
A method for producing a W / O or O / W / O emulsion having antioxidant activity, comprising emulsifying a raw material comprising at least 0.01 part by weight of glycine, at least 0.01 part by weight of an emulsifier, and at least 0.01 part by weight of an antioxidant. . 2. Water 50 parts by weight or more, fats and oils 500 parts by weight or less,
A method for producing a W / O or O / W / O emulsion, comprising emulsifying a raw material comprising at least 0.01 part by weight of glycine and at least 0.01 part by weight of an emulsifier and adding an antioxidant at the time of use.