JP3422338B2 - Powdered beverage containing highly unsaturated fatty acids - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a powder which has been conventionally used because of its low stability, remarkable deterioration of flavor, and bad influence on powder properties due to exudation of oils and fats. It is intended to widely apply the highly unsaturated fatty acid-containing fats and oils whose use in beverages has been restricted to powdered beverages. [0002] In recent years, in Japan, with the rapid aging of the population structure, adult diseases, especially hypertension, myocardial infarction, arteriosclerosis, thrombosis, etc., have rapidly increased. It is a big problem. In the 1970s, an epidemiological study of Eskimos in Greenland reported that adult illness due to atherosclerotic disease was low in areas with high fish intake [See The Lancet, Jurai.
Lancet, July) ", Vol. 15, 117-11
9 (1987)], the importance of highly unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) has been noted as having a preventive action against the above-mentioned diseases. However, highly unsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid are liable to be oxidized and have a strong unpleasant odor, so that they cannot be consumed as food as they are. Therefore, fats and oils containing these are commercially available as processed foods by preventing oxidation and generation of unpleasant odors by means such as coating with soft gelatin capsules. On the other hand, powdered products obtained by spray drying as those having a form easily used by dispersing in water (JP-A-60-49097, JP-A-60-49097)
Various studies have been made, and an oil-in-water emulsion of a purified fish oil or the like and an aqueous solution of a hydratable protein (JP-A-60-102168) has also been studied. On the other hand, as a composition having an antithrombotic property and an anti-atherosclerotic high activity, an oil or fat containing lecithin and containing eicosapentaenoic acid or docosahexaenoic acid (Japanese Patent Application Laid-Open No. 61-112020) has been studied. Also,
A highly unsaturated fatty acid-containing product (Japanese Patent Publication No. 2-51589) in which a fat or oil containing a polyunsaturated fatty acid is coated with an edible substance and has a particle diameter of 2 mm or less has been studied. In general, polyunsaturated fatty acids, particularly eicosapentaenoic acid and docosahexaenoic acid, are susceptible to deterioration by heat and oxygen, and have a disadvantage that storage stability is remarkably poor, such as easy generation of off-odor and coloring. Also, peroxides generated by oxidation of these fatty acids are known to be toxic to the human body. Currently commercially available capsules of fish oil, eicosapentaenoic acid, and docosahexaenoic acid concentrate are difficult to use by easily dispersing them in water, and there is also a problem of pitting after drinking. Also, powdered products obtained by spray drying, which are currently commercially available, also have a strong unpleasant odor and a bad aftertaste when dispersed in water and are difficult to drink as they are. Even when used in foods, the fishy smell peculiar to fish oil spreads in the mouth and appetite is inevitably reduced. In particular, powder products of fats and oils containing highly unsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid,
When more than two months have passed since production, the fish oil smell was strongly felt,
There is a problem that eating and drinking becomes difficult. In order to solve these problems, a method of stabilizing a highly unsaturated fatty acid-containing oil / fat composition by adding glutathione (Japanese Patent Application Laid-Open No.
No. 1-23699), and a method of adding ascorbic acid to a raw material solution in a milk powder using a fish oil containing a highly unsaturated fatty acid as a raw material (Japanese Patent Laid-Open No. 4-346949). However, these proposed methods, in a fat or oil composition containing a polyunsaturated fatty acid, are added to the external phase of the fat or oil, and are not directly added to the fat or oil, so a satisfactory effect is recognized. I couldn't. Also, a method has been proposed in which ascorbic acid is converted to a fatty acid ester and added to fats and oils, but a specific odor is generated due to a heating step when the fat is dissolved in the fats and oils. However, it has not been widely used for fats and oils containing highly unsaturated fatty acids because it is difficult to use them. In addition, the direct addition of fats and oils containing a highly unsaturated fatty acid as a fatty acid component in the powder not only increases the surface area of the fats and oils, accelerates the oxidation of the fats and fats, but also promotes the deterioration of flavor, as well as the physical properties of the powder. Had a negative effect. [0003] Under such circumstances, an object of the present invention is to have high stability against deterioration of flavor due to oxidation of fats and oils and maintain good flavor and physical properties. Another object of the present invention is to provide a highly unsaturated fatty acid-containing powdered drink that can be drunk for a long period of time. [0004] The present inventors have conducted intensive studies to develop a powdered beverage having the above-mentioned preferable properties. As a result, the ascorbin emulsified into a water-in-oil type with an emulsifier or the like was obtained. After adding the acid to the fat or oil containing the highly unsaturated fatty acid, the oil-in-water homogenous emulsion is prepared so that the fat or oil is contained in a solid content of 5 to 85% by weight, and the highly unsaturated fat is obtained by drying. It has been found that the purpose can be achieved by using the powdered fat or oil composition containing a saturated fatty acid as a part or the whole of the raw material of the powdered beverage, and based on this finding, the present invention has been completed. That is, in the present invention, ascorbic acid emulsified in water-in-oil type is added to oils and fats containing highly unsaturated fatty acids in an amount of 0.001 to 0.5% by weight as ascorbic acid, and then the oils and fats are solidified. The oil-in-water type homogeneous emulsion is prepared so as to contain 5 to 85% by weight per minute, and the highly unsaturated fatty acid-containing powdered oil / fat composition obtained by drying is contained in an amount of 0.01 to
It is intended to provide a powdered beverage containing a polyunsaturated fatty acid, comprising 100% by weight. Hereinafter, the present invention will be described in detail. In the present invention, the polyunsaturated fatty acid is a fatty acid having 18 or more carbon atoms and having three or more unsaturated bonds. Examples of such a polyunsaturated fatty acid include eicosapentaenoic acid and docosahexaenoic acid. , Α-linolenic acid,
Arachidonic acid and the like can be mentioned. Further, in the present invention, the fat or oil containing a highly unsaturated fatty acid refers to a fat or oil in which a part or all of the fatty acid component constituting the fat or oil is a highly unsaturated fatty acid. The powdered beverage of the present invention is particularly suitable for a composition containing eicosapentaenoic acid, docosahexaenoic acid, etc., which have extremely poor oxidative stability and markedly deteriorate in odor and taste. As fats and oils containing highly unsaturated fatty acids, for example, edible fish oils containing eicosapentaenoic acid and docosahexaenoic acid, that is, refined fish oils such as sardine oil, mackerel oil, herring oil, tuna oil, skipjack oil, cod liver oil, etc. Or concentrated ones can be used,
Further, those extracted from bacteria, chlorella and the like can also be used. Further, as the oil or fat containing α-linolenic acid, for example, perilla oil or perilla oil which is an oil or fat obtained from the fruit of a Labiatae plant is used. In the present invention, further, fats and oils containing these polyunsaturated fatty acids, soybean oil, rapeseed oil, palm oil, olive oil, coconut oil, and hydrogenation of these fats and oils or fish oil,
It is possible to use a mixture of stabilized fats and oils having relatively high stability. As ascorbic acid used in the present invention, L-ascorbic acid and sodium L-ascorbate, which are generally used as foods, are suitable. In the present invention, ascorbic acid or ascorbate is contained in a fat or oil containing a polyunsaturated fatty acid in an amount of 0.001 to 0.5% by weight, preferably 0.005 to 0.2% by weight, as ascorbic acid. If the content of ascorbic acid is less than 0.001% by weight, a highly stable powdered oil and fat composition containing highly unsaturated fatty acids cannot be obtained. If the content of ascorbic acid exceeds 0.5% by weight, ascorbic acid will not be obtained. The acidity of the acid and the taste of the emulsifier used when emulsifying ascorbic acid into a water-in-oil type have a bad influence on the whole composition, and are not preferred. In the present invention, it is essential that ascorbic acid is emulsified in a water-in-oil type. As a solvent for ascorbic acid when emulsifying ascorbic acid into a water-in-oil type, water is generally used, but sugar alcohol, liquid sugar, liquid oligosaccharide, ethyl alcohol, glycerin, etc. Any solvent that dissolves the acid can be used without particular limitation. As an oil phase when ascorbic acid is emulsified into a water-in-oil type, any edible oil or fat can be used without particular limitation.For example, tuna oil containing highly unsaturated fatty acids, such as sardine oil Refined and deodorized fish oil,
Edible oils and fats concentrated with the polyunsaturated fatty acid component, perilla oil, perilla oil, or edible oils and fats mixed with common animal and vegetable oils and fats such as soybean oil, rapeseed oil, and lard can be suitably used. . Further, as an emulsifier used when emulsifying ascorbic acid into a water-in-oil type, for example, polyglycerin fatty acid ester, preferably polyglycerin condensed ricinoleate, tetraglycerin monolaurate, tetraglycerin monooleate, monoglycerin Fatty acid esters, lecithin, enzymatically decomposed lecithin and the like can be used, and these can also be used in appropriate combination. The concentration of ascorbic acid in the water-in-oil emulsion is 0.1 to 4
0% by weight is appropriate, but considering the influence of the emulsifier on the flavor of the composition, 1 to 40% by weight is preferable, and 1% by weight is preferable.
-20% by weight is more preferred. The water-in-oil emulsion of ascorbic acid used in the present invention can be appropriately diluted with a highly oxidatively stable oil or the like. In the present invention, the highly unsaturated fatty acid-containing powdered fat composition is,
A fat and oil containing a polyunsaturated fatty acid to which ascorbic acid emulsified in a water-in-oil type has been added is added to water together with other solid components to obtain an oil-in-water homogeneous emulsion. In the oil-in-water homogeneous emulsion, the content of fats and oils containing highly unsaturated fatty acids in the total solid content is 5 to 85% by weight, preferably 5 to 85% by weight.
It is 80% by weight, more preferably 10 to 80% by weight.
If the content of fats and oils containing polyunsaturated fatty acids in the total solid content is less than 5% by weight, the expected effects and physiological functions of polyunsaturated fatty acids are not sufficiently exhibited, which is not preferable. When the content of fats and oils containing polyunsaturated fatty acids in the total solid content exceeds 85% by weight, fats and oils exude from the powdered fat and oil composition containing polyunsaturated fatty acids obtained by drying the oil-in-water homogeneous emulsion. However, it may be difficult to maintain the flavor of the powdered beverage, which is not preferred. In the present invention, the solid content to be mixed in the oil-in-water homogeneous emulsion is a water-soluble solid or a water-insoluble solid, as long as it is a component that can be enjoyed as a powdered beverage. Can be used without particular limitation. Such solids include, for example, casein, sodium caseinate, whey protein, skim milk powder, dairy-derived proteins such as milk, animal proteins such as gelatin, isolated soy protein, proteins extracted from corn or wheat, and the like. Vegetable proteins, polysaccharides such as dextrins and oligosaccharides, disaccharides such as sugar and lactose, monosaccharides such as glucose and fructose, and saccharides such as mixtures thereof, and dietary fibers and gums obtained by microorganisms, plants, and synthesis. Quality, apples and bananas, grapes,
Fruit juice, flavor, vitamin B obtained by squeezing oranges
Vitamins represented by groups, minerals such as iron, magnesium, and calcium; organic acids such as citric acid, malic acid, and lactic acid; coloring agents for improving appearance; flavors for improving flavor; and the like. it can. These can be used alone, but can also be used in appropriate combination. In the present invention, as an emulsifier for adding an oil or fat containing a polyunsaturated fatty acid as a fatty acid to water together with other solid components to obtain an oil-in-water homogeneous emulsion, for example, polyglycerin fatty acid ester, preferably polyglycerin Condensed ricinoleate, tetraglycerin monolaurate, tetraglycerin monooleate, monoglycerin fatty acid ester, lecithin, enzymatically decomposed lecithin, and the like can be used in appropriate combination. In the present invention, the method of emulsifying a fat or oil containing a highly unsaturated fatty acid, together with other solid components, as an oil-in-water homogenous emulsion may be used without particular limitation as long as it is a homogenous emulsification method usually used for foods. Can be, for example, a method using a homogenizer,
Either a method using a colloid mill or a method using a homomixer is possible. In the present invention, a highly unsaturated fatty acid-containing powdered oil or fat composition is obtained by drying an oil-in-water homogeneous emulsion containing a fat or oil containing a polyunsaturated fatty acid and other solid components. As a method for drying the oil-in-water homogeneous emulsion, a spray drying method, a flash drying method, a drum drying method,
A cylindrical drying method, a vacuum freeze drying method, a vacuum drying method, or the like can be used, but a vacuum freeze drying method or a vacuum drying method that rarely contacts oxygen at a high temperature is preferable. Further, the obtained dried product can be subjected to pulverization, classification, granulation, and the like, if necessary. The powdery fat / oil composition containing a polyunsaturated fatty acid thus obtained does not cause deterioration in flavor even when stored for a long period of time, and maintains stable quality. In the present invention, the highly unsaturated fatty acid-containing powdered fat composition is,
A polyunsaturated fatty acid-containing powdered beverage can be used alone or mixed with other powdered beverage components. The amount of the polyunsaturated fatty acid-containing powdered fat or oil composition contained in the powdered beverage of the present invention is 0.01 to 100% by weight, preferably 1 to 100% by weight, more preferably 5 to 100% by weight in the powdered beverage.
It is. When the amount of the highly unsaturated fatty acid-containing powdered fat or oil composition in the powdered beverage is less than 0.01% by weight, the effects and physiological functions expected from the highly unsaturated fatty acids are not sufficiently exhibited, which is not preferable. The powdered beverage of the present invention can be further subjected to granulation, if necessary. The polyunsaturated fatty acid-containing powdered beverage of the present invention has the effects of polyunsaturated fatty acids, while having the physiological function, without exudation of fats and oils, the flavor and the quality of fats and oils are kept stable for a long period of time, and the quality is deteriorated. It has very few features, such as being able to drink for long periods of time. The polyunsaturated fatty acid-containing powdered beverage of the present invention is, for example, water and hot water, milk, fruit juice, cider, coffee beverage, soft drink, vegetable juice, sick, mixed with a liquid food for the elderly, and drinkable, It is also possible to mix and drink with other powdered beverages and the like. Now, the present invention will be described in further detail with reference to Examples. However, it should be understood that the present invention is by no means restricted by such specific Examples. Example 1 (Preparation of powdered oil and fat composition containing highly unsaturated fatty acids) 30 g of distilled water and tetraglycerin monolaurate [SY Glister ML310, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.] 1
In 0 g of the mixture, sodium L-ascorbate 10
g in a hot water bath and dissolved therein, and the polyglycerin condensed ricinoleate [SY Glister CRE]
D, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.], mixed with a propeller mixer, and phase-inverted to obtain a water-in-oil emulsion, and further enzymatically decomposed lecithin [Elmizer A, Kyowa Hakko Co., Ltd.]
And 10 g of rapeseed oil was added thereto to obtain 100 g of a water-in-oil emulsion containing 10% by weight of sodium ascorbate. 0.5 g of this water-in-ascorbic acid oil-in-water emulsion is purified with refined tuna oil containing highly unsaturated fatty acids (eicosapentaenoic acid 6.
5% by weight, 22% by weight of docosahexaenoic acid) 100
g of this refined tuna oil,
Using a TK homogenizer at 50 ° C for 5 minutes, 1
An oil-in-water homogeneous emulsion was prepared by stirring and emulsifying at 000 rpm. Refined tuna oil 100.0 g Water-in-oil emulsion of ascorbic acid 0.5 g Stearic acid monoglyceride 2.5 g Sodium caseinate 12.5 g Skim milk powder 25.0 g Sugar 108.0 g Sodium hexametaphosphate 2.0 g Distilled water 175.0 g Vacuum freeze dryer [300 g of emulsion]
(RLE-21 type, manufactured by Co., Ltd.) for 24 hours, and then pulverized with a juicer mixer to obtain 154 g of a highly unsaturated fatty acid-containing powdered oil or fat composition. Comparative Example 1 (Preparation of powdered oil and fat composition containing highly unsaturated fatty acid) Except that the water-in-oil emulsion of sodium ascorbate was not added to refined tuna oil, the same operation as in Example 1 was repeated to obtain highly unsaturated fatty acid. A fatty acid-containing powdered fat composition was prepared. Examples 2 to 5 (Blending of powdered beverage) Using the powdered fat and oil composition containing highly unsaturated fatty acids obtained in Example 1, powdered beverages were blended based on the blending of Table 1. This mixture was granulated by a fluid bed granulator to obtain powdered beverages of Examples 2 to 5. [Table 1] Comparative Examples 2 to 5 (Blending of powdered beverages) As in Examples 2 to 5, powdered beverages were blended based on the blending in Table 1 and granulated by a fluidized bed granulator in the same manner. 2 to 5 powdered beverages were obtained. Example 2
The flavor, powder properties, and peroxide value of the eight powdered beverages obtained in Comparative Examples 5 to 5 were evaluated immediately after preparation. Further, each of the eight kinds of powdered beverages was placed in an aluminum pouch in 50 g portions and stored at 37 ° C., and after one month,
The state of deterioration of fats and oils represented by powder properties and peroxide value was examined. The results are shown in Table 2. [Table 2] [0011] The powdered beverages of Comparative Examples 4 and 5 using the powdered oil and fat composition containing a highly unsaturated fatty acid of Comparative Example 1 in which ascorbic acid emulsified in a water-in-oil type was not added already had a fish oil smell immediately after preparation. One month later, the peroxide value increased, indicating that the fats and oils were deteriorating. The powdered beverage of Comparative Example 2 using purified tuna oil instead of the highly unsaturated fatty acid-containing powdered oil / fat composition already had a fish oily smell immediately after preparation and oily oozing. The oxide value had risen extremely. On the other hand, the powdered beverages of Examples 2 to 4 using the highly unsaturated fatty acid-containing powdered fat or oil composition to which the ascorbic acid emulsified in the water-in-oil type of the present invention was added were stored at 37 ° C for one month. Also, there is no deterioration of oils and fats, and a good flavor is maintained. The oil and fat containing highly unsaturated fatty acids which could not be used for powdered beverages because of their poor oxidation stability, marked deterioration of oils and fats, and difficulty in maintaining good flavor. Can be a long-term stable powdered beverage,
It can be used without being adversely affected by flavor and the like.

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Claims (1)

(57) [Claim 1] Ascorbic acid emulsified in a water-in-oil type,
After adding 0.001 to 0.5% by weight of ascorbic acid to the fat or oil containing a polyunsaturated fatty acid, an oil-in-water homogenous emulsion is prepared so that the fat or oil is contained in a solid content of 5 to 85% by weight. The powdered fat and oil composition containing the polyunsaturated fatty acid obtained by preparing and drying is contained in an amount of 0.1% in the whole composition.
A powdered beverage containing a polyunsaturated fatty acid, comprising from 0.01 to 100% by weight.