JP3597437B2 - Edible fats and oils with blood lipid improving function - Google Patents

Description

【００２９】
シクロブラノールの組成比率が高いオリザノールを添加するこでも、精製工程により該組成比率を増加させることでも、血中脂質改善機能を好適に向上させることができる。２４−メチレンシクロアルタノールは、シクロアルテノールと並んで米糠油由来のオリザノールの主要構成成分とされている。前記の酸触媒による異性化の他にも油脂の精製工程の一つである脱色操作で使用される活性白土が触媒となって、一部の２４−メチレンシクロアルタノールがシクロブラノールに異性化（Ｆｏｏｄ Ｓｔｙｌｅ ２１ １９９９．９（Ｖｏｌ．３ Ｎｏ．９））することが知られている。
【００３０】
３成分を含有させ、含有量を調整する方法としては、例えば食用油脂に上記３成分を添加することができ、また、オリザノールを含有する油脂に他の２成分を添加することも、さらに、各成分が一定量含有する油脂をブレンドすることで調整することができ、本発明の態様を満たせば、その製造方法は特に限定されない。
【００３１】
油脂に前記３成分を添加する場合で、特に対油１質量％を超えるような添加量にあっては、溶解性を高めるため油脂の温度を４０〜８０℃まで加温した後、各成分を添加し、攪拌を行うことが作業上好ましい。添加・攪拌が真空条件下または不活性ガスでシールされた状態で空気との接触がない場合においては８０℃を超えるような条件で添加・溶解させることも可能である。前記３成分の未精製品を添加した場合で得られる本発明品に関し、食用油脂としての外観や風味の向上が望まれる場合には、必要に応じて脱色・脱臭等を常法に従って実施できるが、例えば２６０℃を超えるような脱臭条件など、過度の条件設定は油中成分の減少を引き起こすため好ましくない。
【００３２】
また、油脂として用いられる食用油脂の中には、前記３成分を比較的多く含んでいるものが見られる。例えば米ぬか油、コーン油等がその代表であるが、市販されている精製油については、前記３成分の含有量が目的とする血中脂質改善機能を十分に発揮するレベルにあるとは言えない。しかしながら、実施にあったては、少しでも有効成分の添加量が抑えられる利点があるので、好適な油脂であるといえる。
【００３３】
さらに、米ぬか油についてはその原油中のオリザノール含量が１質量％以上と極めて高いレベルであることは周知のことである。米ぬか油中のオリザノールは一般的な油脂の精製工程の一部である脱酸工程の中で、アルカリ処理によって油さいとともに系外に排出され、結果として精製油中のオリザノール含量は０．２質量％以下と低くなってしまう。この理由から、アルカリ処理を行わず水蒸気蒸留を利用するなどの製造法の工夫により精製油中にオリザノールを高含有させる方法も考案されている。例として特開平６−３４０８８９に記載の方法が挙げられる。また、蒸留脱酸法のように特別な設備を用いなくても、脱酸工程で使用するアルカリ剤を強アルカリ水溶液（苛性ソーダ等）から弱アルカリ水溶液（炭酸ソーダ等）に変更または組み合わせて使用することで、遊離脂肪酸の中和除去効率を落とさず、油脂中にオリザノール類を豊富に含有させる脱酸方法を用いることもできる。加えて、一般の食用油脂にもある程度のフィトステロールやトリテルペンアルコールが含まれているので、例えばリパーゼ等でトリグリセライドを加水分解し、それら有効成分を濃縮しても良い。これらの方法によって調製された食用油脂は、血中脂質改善機能を発揮する有効成分の添加量を減少させることが出来るため、本発明を達成するに当たって好適なベース油であり、場合によっては本発明の目的とするところの食用油脂そのもを得ることも可能である。
【００３４】
それら油脂に対して前記の有効成分を添加する場合のタイミングについては、原油を含めた製造工程の途中あるいは精製油となってからのいづれでも良い。好ましくは脱色工程の前に添加するのが良い。この理由は、一つには添加するそれら有効成分由来の好ましくない風味を除去することが出来ること、そしてもう一つは前記のように脱色工程の活性白土の作用により２４−メチレンシクロアルタノールから血中脂質低下機能が高いシクロブラノールへの一部変換が進むためである（特開昭６２―４７８７９）。
【００３５】
本発明の食用油脂は、好ましくは精製処理された油脂に、オリザノールと、遊離型または脂肪酸エステル型フィトステロールと、遊離型または脂肪酸エステル型トリテルペンアルコールからなる食用油脂であるが、オリザノールと、遊離型または脂肪酸エステル型フィトステロールと、遊離型または脂肪酸エステル型トリテルペンアルコールの３成分の相乗効果により、好適な血中脂質改善機能を有する。上記３成分が好適な血中脂質改善機能を有するための含有量は、食用油脂中に、オリザノールの含量が０．８〜４．０質量％、遊離型または脂肪酸エステル型フィトステロールと遊離型または脂肪酸エステル型トリテルペンアルコールの総和が０．５〜６．０質量％であることが好ましい。上記の条件を満たすことで、血中脂質が高いレベルの場合はこれを低下させ、正常レベルの場合は低下させることはないという好適な血中脂質低下機能を有し、さらに、外観、風味、低温耐性や加熱耐性といった食用油脂としての機能も好適な食用油脂を得ることができる。
【００３６】
本発明の目的とするところの食用油脂としての品質を満たしていれば、例えばトコフェロール、トコトリエノール、リグナンなどの天然の抗酸化剤やモノグリド、ジグリセリド、ポリグリセリド、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングロコール脂肪酸エステル及びレシチンといった各種乳化剤を用いることもできる。
【００３７】
本発明の食用油脂は、大豆油、菜種油、コーン油や米油といった一般に市販されている通常の食用油脂と同等あるいはそれ以上の風味を持ち、これら通常の食用油脂と同様に、炒め物、揚げ物、マリネなどのあらゆる調理に使用できることはもちろんのこと、油脂を含有する食品であるドレッシング、マヨネーズ、マーガリン・ショートニング、ファットスプレッド、菓子類、クリーム類、パン、ケーキ、チョコレート、アイスクリーム、飲料、サプリメント等にも使用可能であり、特に油脂加工品として、ドレッシング、マヨネーズ、マーガリン・ショートニング、ファットスプレッド等へ使用された場合、本発明の血中脂質改善機能を好適に発揮することができるため好ましい。
また、用途についても一般家庭用に止まることなく、業務用、給食用、健康食品用、治療用、病院給食用及び病者用など、さらには医薬品原料、食品添加物原料としても使用できる。
つまり、本発明は、食用油脂としてのおいしさと血中脂質改善機能とを利用し、日常の食事を通じて当該食用油脂を適量継続的に摂取出来ることで、血中脂質濃度を正常域に保ち、日々の健康維持に結びつけていくという視点に根ざしたもである。
【００３８】
本発明の食用油脂は、好適な血中脂質低下機能を有し、さらに、外観、風味、低温耐性や加熱耐性といった食用油脂としての機能も好適である。
食用油という毎日使用するものであるので、継続使用による効果が期待され、正に生活習慣病の改善・防止効果が期待される。
【００３９】
【実施例】
以下に本発明をより具体的に説明するために、製造例および試験例を示す。無論、本発明はそれらによって限定されるものではない。
【００４０】
原料調製
１）オリザノールは市販のγ−オリザノール（和光純薬工業製）をそのまま用いた（以下ＯＲＺ）。
２）フィトステロール脂肪酸エステルは市販品（タマ生化学工業製、遊離型フィトステロール）を原料としエステル化を行って使用した。エステル化はモル比でフィトステロール（β―シトステロール換算）：オレイン酸（和光純薬工業製）＝１：１とした混合物に、アルカリ触媒として苛性ソーダを適量添加し、２２０℃で２０時間反応を行った。次いでその反応組成物を水洗・乾燥し、カラムクロマトグラフィーにて精製操作を行い、エステル型フィトステロール画分であるＰＳ−Ｈ（高エステル型画分）とＰＳ−Ｌ（低エステル型画分）を得た。
３）トリテルペンアルコールは前記オリザノールを２Ｎエタノールカリ溶液にてケン化分解し、ジエチルエーテルで抽出後、水洗・乾燥を経て遊離型トリテルペンアルコール画分を得た。この遊離型トリテルペンアルコール画分について、フィトステロールと同様のエステル化反応（トリテルペンアルコールのモル比はシクロアルテノール換算）・精製操作を行い遊離型トリテルペンアルコール画分であるＴＴ−Ｈ（高エステル型画分）とＴＴ−Ｌ（低エステル型画分）を得た。
【００４１】
表１に本発明で用いるオリザノール、フィトステロール画分、トリテルペンアルコール画分及びベース油である大豆白絞油（日清製油製）、混合油（菜種白絞油（日清製油製）を各５０質量％づつ混合）の分析結果を示す。
【００４２】
【表１】

【００４３】
製造例１および製造比較例１〜９
大豆油に対して、表１記載の各画分（ＯＲＺ、ＰＳ−Ｈ、ＰＳ−Ｌ、ＴＴ−Ｈ及びＴＴ−Ｌ）を表２に示すような含量となるように添加し、８０℃の温度を保ちながら、攪拌機を用いて全体が清澄になるまで十分に混合・溶解を行った。
【００４３】
製造例２
上記と同様に、大豆油に、表１記載の各画分（ＯＲＺ、ＰＳ−Ｈ、ＰＳ−Ｌ、ＴＴ−Ｈ及びＴＴ−Ｌ）を表２に示すような含量となるように添加し、８０℃の温度を保ちながら、攪拌機を用いて全体が清澄になるまで十分に混合・溶解を行った後、画分が添加された油脂全体に対して２．０質量％となるように活性白土（水澤化学製）を添加し、減圧下１２０℃で１５分間脱色操作、次いで２００℃で３０分間の脱臭操作を行った。
【００４４】
製造例３
混合油（菜種白絞油（日清製油製）及びコーンサラダ油（日清製油製）を５０質量％づつ混合したベース油）に、製造例２と同様の割合でオリザノール、フィトステロール及びトリテルペンアルコールを添加した後、同様の条件で脱色・脱臭操作を行った。
【００４５】
【表２】

【００４６】
製造例４
脱ガム米糠油（酸価２４、オリザノール含量１．９％）に対し、３２％の炭酸ソーダ水溶液を対油９．０質量％となるように添加した。温度８５℃、１８０ｒｐｍで２０分間攪拌の条件でアルカリ精製を行い、水洗後、遠心分離・乾燥により脱酸油を得た。この脱酸油のについて製造例２と同様に油脂全体に対して２．０質量％となるように活性白土（水澤化学製）を添加し、減圧下１２０℃で１５分間脱色操作をし、次いで２５０℃×６０分間の脱臭操作を行うことで高不ケン化物含有米糠油を得た。
【００４７】
製造例１〜４、製造比較例１〜９、および参考例１として大豆油、参考例２として混合油について、オリザノール、フィトステロール及びトリテルペンアルコール含量をそれぞれ測定し、その分析結果を表３に示す。
【００４８】
【表３】

【００４９】
試験例１
参考例１、製造例１〜４、製造比較例１〜９について、食用油脂としての風味、加熱適性および耐冷性の評価を以下の方法にて行った。評価の結果を、表．４に示す。
＜風味＞家庭用電気フライヤーにサンプル油６００ｇを入れ、１８０℃で海老の天ぷらを揚げ、調理した海老の天ぷらの風味を評価した。調理品の風味について、良好（○）、やや問題あり（△）、非常に問題あり（×）の３段階で評価した。
＜加熱耐性＞家庭用電気フライヤーにサンプル油６００ｇを入れ、１８０℃まで加熱し、その時の加熱臭および発煙を観察した。風味と同様に、３段階にて評価を行った。
＜耐冷性＞サンプル油を６００ｇのペットボトルに充填した後、低温保管時（５℃で７２時間静置）の外観を肉眼にて観察した。風味と同様に３段階にて評価を行った。
【００５０】
【表４】

【００５１】
オリザノールを４．１質量％以上含有する製造比較例７〜９のサンプル油は、風味および加熱耐性について、問題があるまたは非常に問題があった。トリテルペンアルコール及びフィトステロールのうち遊離型であるものの総和が０．６質量％以上含有する製造比較例１は耐冷性に非常に問題があり、加えて脂肪酸とのエステル型または遊離型のトリテルペンアルコール及び同フィトステロール含量の総和が６．１質量％以上含有する製造比較例６は、耐冷性について非常に問題があった。これらの結果から、オリザノール含量が４．０質量％以下で、脂肪酸とのエステル型または遊離型のトリテルペンアルコール及び同フィトステロール含量の総和が６．０質量％以下、かつトリテルペンアルコール及びフィトステロールのうち遊離型であるものの総和が０．５質量％以下である食用油脂は、風味良好で加熱調理適性および低温耐性を持った食用油脂であることがわかった。
【００５２】
試験例２
製造例１、２、製造比較例３、４、６、８および９の食用油脂に関する血中脂質改善機能について、実験動物を用い栄養試験を行った。４週齢のウィスター系雄ラットに、大豆油（参考例、分析値を表１に示した）、製造例１、２、製造比較例３、４、６、８および９を添加した普通食または高脂血症食を２週間自由摂取させた。普通食および高脂血症食の組成を表５に示す。ミネラル混合およびビタミン混合は、ハーパー組成のものを使用した。実験食投与２週間後に、各群６匹ずつ解剖により採血し、血清コレステロールおよび中性脂肪濃度を、市販のキット（和光純薬工業製）を用いて測定した。大豆油食を対照に統計処理を行い、危険率５％以下のものを有意な差とした。普通食を与えたラットの血清脂質濃度（ｍｇ／ｄｌ）の測定結果を表６に、高脂血症食を与えたラットの血清脂質濃度（ｍｇ／ｄｌ）の測定結果を表７に示す。
【００５３】
【表５】

【００５４】
【表６】

【００５５】
【表７】

【００５６】
普通食の実験において、製造比較例６、８および９の飼料を与えたラットの血清コレステロールおよび中性脂肪濃度は、対照である大豆油に比べて有意に低い値を示した。製造例１、製造例２、製造比較例３および４においては、有意な違いはみとめられかった。このことから、油中のオリザノール含量が４．１質量％以上、または脂肪酸とのエステル型または遊離型のトリテルペンアルコール及び同フィトステロール含量の総和が６．１質量％以上である食用油脂は、正常なレベルにあるラットの血中脂質濃度までも低下させてしまうという好ましくない作用のあることがわかった。高脂血症食の実験においては、製造例１、２、製造比較例６、８および９の飼料を与えたラットの血清コレステロールおよび中性脂肪濃度は、対照である大豆油に比べて、有意に低い値を示した。なかでも、製造例２および製造比較例９の飼料を与えたラットの血清コレステロールおよび中性脂肪は、著しく低値を示した。このことから、油中のオリザノールが０．８質量％以上、かつ脂肪酸とのエステル型または遊離型のトリテルペンアルコール及び同フィトステロール含量の総和が０．５質量％以上含有する食用油脂には、高脂血症時に血中コレステロールおよび中性脂肪を低下させる効果があるということがわかった。さらに、オリザノールにエステル結合した全アルコール組成のうち、シクロブラノールの組成比率が２．０％以上である食用油脂は、より強い血中コレステロールおよび中性脂肪低下効果を有することも明らかとなった。
【００５７】
普通食および高脂血症食の実験結果から、血中脂質濃度が適性レベルである場合には血中脂質濃度低下作用を示さず、高脂血症時のみ低下効果を示すためには、オリザノール含量が０．８〜４．０質量％、かつ脂肪酸とのエステル型または遊離型のトリテルペンアルコール及び同フィトステロール含量が０．５〜６．０質量％である食用油脂が適切であることが判明した。さらに、オリザノールにエステル結合した全アルコール組成のうち、シクロブラノールの組成比率が２．０％以上である食用油脂は、高脂血症時のみ非常に強力な血中脂質低下効果を有することも明らかとなった。
【００５８】
製造例５および製造比較例１０
製造例２の油脂を用いて、表８記載の配合となるようにマヨネーズを試作した。マヨネーズの調製は卵黄全量に食酢の一部を加えペースト状とした後、家庭用のハンドミキサーで攪拌しながら油脂の約半分を少しずつ加えていき、状態を観察しながら残りの食酢と油脂を添加し攪拌した。このように調製したマヨネーズを製造例５とした。また、対照として大豆白絞油を用いて同様の調製を行ったものを用意し、製造比較例１０とした。
【００５９】
【表８】

【００６０】
試験例３
製造例５のマヨネーズの血中脂質改善機能について、実験動物を用い栄養試験を行った。４週齢のウィスター系雄ラットに、大豆油ベースマヨネーズ（対照 製造比較例１１）と製造例５を日本クレア社製の配合飼料（ＣＥ−２）に添加し、２週間摂取させた。実験食は、毎日新しいものを調製して、午後６時から翌朝９時まで自由に摂取させた。実験食投与２週間後に、各群６匹ずつ解剖により採血し、血清コレステロールおよび中性脂肪濃度を、市販のキット（和光純薬工業製）を用いて測定した。大豆油ベースドレッシング食を対照に統計処理を行い、危険率５％以下のものを有意な差とした。分析した結果を表９に示す。
【００６１】
【表９】

【００６２】
製造例５食を投与したラットの血清コレステロールおよび中性脂肪濃度は、対照区である製造比較例１０と比べて有意に低値をしめした。本結果から、オリザノールと、遊離型または脂肪酸エステル型フィトステロールと、遊離型または脂肪酸エステル型トリテルペンアルコールを含み、オリザノールの含量が０．８〜４．０質量％、遊離型または脂肪酸エステル型フィトステロールと遊離型または脂肪酸エステル型トリテルペンアルコールの総和が０．５〜６．０質量％であり、かつ、遊離型フィトステロールおよび遊離型トリテルペンアルコールの総和が０．５質量％以下である血中脂質改善機能を有する食用油脂を含んだドレッシングには、血中脂質改善機能があることがわかった。
【００６３】
【発明の効果】
本発明は、食用油脂としてのおいしさと血中脂質改善機能とを利用し、日常の食事を通じて当該食用油脂を適量継続的に摂取出来ることで、血中脂質濃度を正常域に保ち、日々の健康維持に結びつけていく。食用油という毎日使用するものであるので、継続使用による効果が期待され、正に生活習慣病の改善・防止効果が期待される。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to an edible oil and fat having a blood lipid improving function, and more specifically, has a blood lipid improving function, that is, a blood cholesterol and triglyceride improving function, and a flavor by synergistic action of oryzanol, phytosterol and triterpene alcohol. The present invention relates to an excellent edible oil and fat having good low temperature resistance and heat cooking suitability.
[0002]
[Prior art]
Hyperlipidemia, which has high blood cholesterol and triglyceride levels, promotes arteriosclerosis and is a risk factor for coronary artery disease and stroke, thus maintaining or improving blood lipid levels at appropriate levels It is known that this is very important for the prevention of adult diseases (Home Medicine, National Medical Dictionary, revised edition, edited by Nakaishi Ishikawa et al., Health Dojinsha, 1990).
[0003]
According to the results of the National Nutrition Survey, the percentage of people with high total cholesterol levels is not so high at 4.4% for men and 7.4% for women, but the percentage of people with slightly higher (boundary) levels is Males account for 22.5% and females account for 25.8% (current state of national nutrition, 1997 National Nutrition Survey, supervised by the Ministry of Health and Medical Care, Daiichi Shuppan, 1999). For people whose blood lipids are in the borderline area, it is desirable to improve blood lipid levels by diet rather than drug treatment from the viewpoint of side effects and medical expenses. In order to continue the diet, it is important that the flavor is not only good but also easy for the user to use and economically inexpensive. That is, in modern Japan, where there are many people whose blood lipid concentration is in the boundary region, there is a strong demand for a food having a good taste, easy to use, and inexpensive blood lipid concentration improving action. On the other hand, edible oils and fats are very frequently used at home, so that edible oils and fats having a blood lipid improving effect can be ingested without particular efforts. Therefore, it can be said that edible oils and fats having an effect of improving blood lipids are very useful.
[0004]
Oryzanol is a component contained in a large amount of germ such as rice and corn, and as a natural antioxidant, cosmetics (fragrance journal No. 42 (1980) 91-95) and foods (Oil Chemistry Vol. 53 No. 6 (1983)) 305-310). On the other hand, as for the physiological action of oryzanol, it has been shown in many tests using animals or humans (basic and clinical Vol. 17 No. 4) to show blood lipid lowering effects including blood cholesterol lowering like phytosterol described later. Apr. (1983) 123-140, Lipid Vol. 32 No. 3 (1997) 303-309).
[0005]
Triterpene alcohol is a component contained in general vegetable oils such as soybean oil, corn oil, rice oil and the like in large and small amounts. It is also a major component of the alcohol portion of oryzanol described later, and has a physiological effect similar to that of oryzanol. Above all, cyclobranol has been shown to have a stronger physiological effect than other triterpene alcohols, and it has been confirmed in tests using rats that the total cholesterol level has been reduced and the arteriosclerosis index has been improved (Arteriosclerosis Vol. .13 No. 2 June (1985) 273-278).
[0006]
The blood cholesterol lowering effect of phytosterol alone has been known for a long time, and many reports have been made for the purpose of applying it to health foods and general foods including pharmaceuticals (The Lipid vol. 5 No.). .1
1994 101-105).
[0007]
On the other hand, from the viewpoint of food, when the content of these active ingredients is increased in a large amount, there may be cases where appearance, flavor and stability are not preferable in terms of quality. For example, it is convenient to add such active ingredients to a normal refined edible oil or fat so as to have a desired concentration, but in this case, depending on the added concentration, an unpleasant taste or cloudiness as an edible oil or fat occurs. The edible oils and fats described in the present invention mean edible oils and fats having a quality equal to or higher than liquid oils and fats commonly used in ordinary households, and are naturally used not only for raw food but also for stir-fry and fried foods. You have to assume that. Therefore, if it emits smoke or abnormal odor during heating, it cannot be said that the intended quality of the edible fat or oil has been achieved.
[0008]
Phytosterols and triterpene alcohols are clear at high temperatures, even at high concentrations (% order addition), in terms of application to edible fats and oils, but cause severe crystallization as soon as they return to room temperature, and in some cases even fluidity. There is a disadvantage to lose. Japanese Patent Publication No. 57-26732 discloses a method in which phytosterols having a high concentration of 2.0 to 6.0% by mass are added to edible fats and oils to maintain clear quality even at low temperatures, but as a solubilizing agent for phytosterols. It is necessary to add a C6-18 fatty acid in an amount of 0.5 to 15% by mass. Such fats and oils are feared to have a reduced flavor and smoke during cooking, and can achieve the quality of the edible fats and oils intended in the present invention. It is hard to imagine. Also, with respect to oryzanol, solubility in fats and oils becomes a problem, and especially at an added concentration exceeding 4.0% by mass, even at a high temperature exceeding 70 ° C., a long time is required for the dissolving operation. Problems arise in terms of product flavor and oxidation stability. For example, as typified by Japanese Patent Application Laid-Open No. 55-10094, efforts have been made to overcome the insolubility of oryzanol, but also in this case, it is necessary to separately add a solubilizing agent such as squalene. In addition, there is a concern not only about the quality of the final edible oil and fat such as flavor and texture, but also a certain cost increase factor.
[0009]
All of oryzanol, triterpene alcohol and phytosterol can enhance the blood lipid lowering effect in a concentration-dependent manner. Therefore, if it is desired to enhance the effect, it is easiest to use a formulation that further increases the concentration of each component. However, the fact is that the effect of pursuing the effect is inevitably increased, while maintaining the quality of the edible oil and fat becomes difficult. As a method of reducing the content of the active ingredient while maintaining the blood lipid-lowering effect, there are reports that utilize a synergistic effect when a plurality of active ingredients are mixed. For example, Japanese Patent Publication No. 4-78264 discloses that when 1 part of phytosterol is used in combination with 0.01 to 0.1 part of cycloartenol or 24-methylenecycloartanol, the effect of lowering plasma cholesterol is lower than when phytosterol is used alone. A synergistic effect of being strengthened has been recognized. In addition, JP-A-6-298645 reports a synergistic effect of a three-component blend of soy sterol, oryzanol and tocopherol. However, in the former, it is described that they are used by dissolving them in animal and vegetable oils in advance, but they do not mention important functions as edible fats and oils such as flavor, appearance, ease of use such as cold resistance and adaptability to cooking. However, the latter is mainly applied to so-called hyperlipidemia treatment / prevention agents, and is not from the viewpoint of food development in the first place. In any of these cases, the quality of the edible oil or fat intended in the present invention, that is, the flavor, appearance, cold resistance, suitability for cooking, etc. cannot be satisfied.
[0010]
We also mentioned earlier that hyperlipidemia is a risk factor for adult illness. However, it is not desirable to keep blood lipid levels as low as possible. Epidemiological studies have shown that an extreme decrease in blood lipid concentration, on the contrary, leads to an increase in overall mortality and cancer death (The Lipid, Vol. 9, No. 4, 323-329, 1998). Therefore, the function of edible fats and oils having the function of improving blood lipids does not affect the blood lipid concentration of individuals at an appropriate level, and it is necessary that only those with hyperlipidemia have a blood lipid lowering effect. It is. It is also a very important factor that foods that cannot be used have no undesired effects on healthy people. However, the conventional technique is merely a technique for lowering blood lipid concentration, and its use by healthy persons has not been studied at all.
[0011]
[Problems to be solved by the invention]
Accordingly, an object of the present invention is to provide an excellent edible oil and fat having a function of improving blood lipids, having good flavor, low temperature resistance, and heat cooking suitability.
[0012]
Means for Solving the Invention
In order to achieve the above object, the present inventors have conducted intensive studies and found that edible oils containing oryzanol, phytosterol, and triterpene alcohol have a blood lipid improving function, and that phytosterol and triterpene alcohol It has been found that when the content of the free type is less than a certain amount, it is also excellent as an edible oil and fat, and the present invention has been completed.
That is, the present invention comprises oryzanol, a free or fatty acid ester type phytosterol, and a free or fatty acid ester type triterpene alcohol, wherein the content of oryzanol is 0.8 to 4.0% by mass, and the free or fatty acid ester type phytosterol is contained. And a free or fatty acid ester type triterpene alcohol having a total amount of 0.5 to 6.0% by mass and a total amount of free type phytosterol and free triterpene alcohol of 0.5% by mass or less. Edible oils and fats. Here, the synergistic effect of the three components of oryzanol, free or fatty acid ester type phytosterol, and free or fatty acid ester type triterpene alcohol can provide a suitable blood lipid improving effect. When the total amount of the triterpene alcohol is equal to or less than a certain amount, it is excellent in low-temperature preservability and the like, and is suitable as an edible oil and fat.
Further, when the composition ratio of cyclobranol in oryzanol is 2.0% by mass or more in the total alcohol portion composition forming an ester bond with ferulic acid, a synergistic effect of the three components is expected. In the present invention, when the composition ratio of cyclobranol is 2.0% by mass or more in the total alcohol composition constituting the oryzanol, the blood lipid improving function is improved. It is preferable because it is good.
Further, a processed oil-and-fat product containing the edible oil-and-fat is also preferable since it has a blood lipid improving function.
[0013]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in detail. The present invention uses oryzanol, triterpene alcohol and phytosterol at the same time to sufficiently exert the action of improving blood cholesterol and triglyceride, and to provide an excellent edible food with good flavor, low temperature resistance and heat resistance. It provides fats and oils.
The present invention is an edible oil or fat composed of oryzanol, a free or fatty acid ester type phytosterol, and a free or fatty acid ester type triterpene alcohol in an oil or fat, preferably a refined oil or fat. The fatty acid ester type phytosterol and the free or fatty acid ester type triterpene alcohol have a synergistic effect, thereby having a suitable blood lipid improving function, that is, having a blood cholesterol and triglyceride improving effect. . The content for the above three components to have a suitable blood lipid improving function is as follows: the edible oil / fat contains 0.8 to 4.0% by mass of oryzanol, free or fatty acid ester type phytosterol and free or fatty acid. It is preferable that the total amount of the ester type triterpene alcohol is 0.5 to 6.0% by mass. Here, if the oryzanol exceeds 4.0% by mass and the total content of phytosterol and triterpene alcohol exceeds 6.0% by mass, edible substances such as appearance, flavor, low-temperature resistance and heat resistance can be obtained. It has been found that there is an undesired effect of not only causing a problem in the function as an oil and fat but also lowering the blood lipid concentration of rats at a normal level. On the other hand, when the oryzanol content is as low as 0.8% by mass or less, even if the total content of phytosterol and triterpene alcohol is 0.5 to 6.0% by mass, the synergistic effect cannot be sufficiently exhibited, and the present invention The blood lipid improving function, which is one of the objectives, is lost. Conversely, when the total content of phytosterol and triterpene alcohol is 0.5% or less, the synergistic effect with oryzanol cannot be sufficiently exhibited. As a method of containing these three components and adjusting the content, for example, the above-mentioned three components can be added to edible oils and fats, and the other two components can be added to oils and fats containing oryzanol, The production method is not particularly limited as long as the components can be adjusted by blending fats and oils containing a fixed amount of each component.
Here, when the function of improving lipid in blood is such that the total of free phytosterols and free triterpene alcohols is 0.5% by mass or less, it can have good flavor, low temperature resistance and heat resistance, and is suitable as an edible oil and fat. It is something.
Further, with respect to oryzanol contained in the oil, if the composition ratio of cyclobranol is 2.0% by mass or more in the total alcohol portion composition forming an ester bond with ferulic acid, the above-mentioned 3 is considered. They have found that the synergistic effects of the components are significantly increased to an unpredictable degree, and as a result, it has become possible to obtain edible oils and fats having an enhanced blood lipid improving function. When the composition ratio of cyclobranol is 2.0% by mass or more in the total alcohol composition constituting oryzanol, it is preferable because the blood lipid improving function is good. The blood lipid improving function can be suitably improved by adding oryzanol having a high composition ratio of cyclobranol or by increasing the composition ratio by a purification step.
Further, a processed oil-and-fat product containing the edible oil-and-fat is also preferable since it has a blood lipid improving effect.
[0014]
Oryzanol in the present invention is a general term for ester compounds with various alcohols having ferulic acid as a nucleus as represented by γ-oryzanol. Examples of the alcohol include, for example, triterpene alcohols and phytosterols described later and other higher fatty acids. Nuclear alcohols and straight-chain alcohols are exemplified.
[0015]
The triterpene alcohol referred to in the present invention is a general term for a series of compounds called trimethylsterol or tetracyclic triterpene alcohol. The free form is a form in which the hydroxyl group at the C-3 position on the steroid nucleus is a free form, for example, cycloartenol, 24methylenecycloartanol, cyclobranol, parkeol, cycloartanol, cyclosador, cyclolaudenol and butyric. It refers to rosperimol itself. The ester type refers to an ester bond of a linear fatty acid and the above-mentioned free triterpene alcohol, and examples thereof include cycloartenyl oleate and cyclobranyl linoleate. The straight-chain fatty acid forming the ester type is not particularly limited, but examples include acetic acid, propyl acid, butyric acid, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, stearic acid, Saturated fatty acids such as arachidic acid, behenic acid, lignoceric acid and cerotic acid, succinic acid, lindelic acid, myristoleic acid, pentadecenoic acid, palmitoleic acid, hexadecatrienoic acid, heptadecenoic acid, oleic acid, linoleic acid, linolenic acid, γ -Unsaturated fatty acids such as linolenic acid, octadecatetraenoic acid, icosenoic acid, icosadienoic acid, icosatrienoic acid, icosatetraenoic acid, arachidonic acid, icosapentaenoic acid, docosenoic acid, docosadienoic acid, docosapentaenoic acid and docosahexaenoic acid.
[0016]
Purified oryzanol can be used. For example, as a purification method, a pH adjustment method or an adsorption method using silica gel or the like (oil chemistry Vol. 53, No. 6, (1983) 305-310), but there are various other reports as well, as long as they meet the edible standards. It may be manufactured by any method, and is not limited thereto. Since some oryzanols have already been commercialized, commercial products can be purchased and used.
[0017]
Phytosterols in the present invention are a series of sterol compounds originating from plants, are widely distributed in oily seeds and grains, and are components contained in everyday foods. The free form is a form in which the hydroxyl group at the C-3 position on the steroid nucleus is a free form, for example, β-sitosterol, β-sitostanol, stigmasterol, stigmasteranol, campesterol, campestanol, fucosterol, isofucostol. All, clerosterol, 22-dihydrospinasterol, 22-dehydroclerosterol, spinasterol, avenasterol, 24β-ethyl-25-dehydrolatosterol 25-dehydrochondrilasterol, polynasterol and brassicasterol. The ester type refers to an ester bond of a linear fatty acid and the above-mentioned free phytosterol, and examples thereof include β-sitosteryl oleate and campesteryl linoleate. The straight-chain fatty acid forming the ester type is not particularly limited, but examples include acetic acid, propyl acid, butyric acid, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, stearic acid, Saturated fatty acids such as arachidic acid, behenic acid, lignoceric acid and cerotic acid, succinic acid, lindelic acid, myristoleic acid, pentadecenoic acid, palmitoleic acid, hexadecatrienoic acid, heptadecenoic acid, oleic acid, linoleic acid, linolenic acid, γ -Unsaturated fatty acids such as linolenic acid, octadecatetraenoic acid, icosenoic acid, icosadienoic acid, icosatrienoic acid, icosatetraenoic acid, arachidonic acid, icosapentaenoic acid, docosenoic acid, docosadienoic acid, docosapentaenoic acid and docosahexaenoic acid.
[0018]
For the method of producing phytosterols, for example, a fraction produced from the deodorization step of vegetable oil is dissolved in a solvent such as acetone or n-hexane, and methanol, ethanol, alcohol such as isopropyl alcohol or a water-containing alcohol is added thereto, and the crystal is cooled. Can be obtained. Further, if necessary, a treatment such as an esterification reaction with a linear fatty acid may be performed. Further, a commercially available product can be esterified and used.
[0019]
As the triterpene alcohol, either one obtained by chromatography from an unsaponifiable substance derived from rice bran oil by chromatography or one prepared similarly using a hydrolyzate of oryzanol as a raw material can be used. Further, similarly to phytosterol, if necessary, a treatment such as an esterification reaction with a linear fatty acid may be performed. Preferably, a product obtained by hydrolyzing the oryzanol and esterifying a triterpene fraction purified by gel column chromatography with oleic acid can be used.
[0020]
The synergistic effect of the three components of oryzanol, free or fatty acid ester type phytosterol, and free or fatty acid ester type triterpene alcohol has the blood lipid improving function of the present invention.
The content for the above three components to have a suitable blood lipid improving function is as follows: the content of oryzanol in the edible fat or oil is 0.8 to 4.0% by mass, preferably 1.0 to 3.0% by mass; More preferably, it is 1.0 to 2.5% by mass, and the total of free or fatty acid ester type phytosterol and free or fatty acid ester type triterpene alcohol is 0.5 to 6.0% by mass, preferably 1.0 to 2.5% by mass. When the content is 5.0% by mass, more preferably 1.5 to 5.0% by mass, it is preferable because the blood lipid improving function of the present invention is suitably provided.
[0021]
When oryzanol exceeds 4.0% by mass and phytosterol and triterpene alcohol have a total content exceeding 6.0% by mass, the appearance, flavor, low-temperature resistance and heat resistance of edible oils and fats are reduced. This is not preferable in the present invention, since it causes not only a problem in the function but also a decrease in the blood lipid concentration of the rat at a normal level.
On the other hand, when the oryzanol content is as low as 0.8% by mass or less, even if the total content of phytosterol and triterpene alcohol is 0.5 to 6.0% by mass, the synergistic effect cannot be sufficiently exhibited, and the present invention It is not preferable because blood lipid improving function, which is one of the objects, is lost. Conversely, when the total content of phytosterol and triterpene alcohol is 0.5% or less, the synergistic effect with oryzanol cannot be sufficiently exhibited, which is similarly unfavorable.
[0022]
The fats and oils of the present invention are those in which oryzanol, phytosterol and triterpene alcohol are contained in the fats and oils. Here, the fats and oils are extracted from animals, plants, fish and shellfish, microorganisms, etc., or ester-synthesized by a conventional method. Can be obtained.
More specifically, there may be mentioned those obtained by squeezing and / or extracting plant bodies, plant seeds, plant fruits and the like to purify raw material fats and oils, or to purify animal fats. Specifically, soybean oil, rapeseed oil, high oleic rapeseed oil, sesame oil, corn oil, cottonseed oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, palm oil, palm olein oil, palm kernel oil , Palm stearin, coconut oil, cocoa oil, rice bran oil, peanut oil, olive oil, perilla oil, sesame oil, linseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, teaseed oil, Borage oil, babassu oil, tucum oil, cottonseed oil, wheat germ oil, algae oil, tallow, lard, chicken oil, fish oil, milk fat, egg oil, lard, seal oil, these oils that have been reduced in saturation by breeding and These hydrogenated fats and oils can be used.
Here, it is preferable to use edible oils and fats excellent in low-temperature resistance called so-called salad oil, which is preferably produced from oil types such as soybean, rapeseed, safflower, sunflower, cottonseed, rice, corn, sesame, and flux. Needless to say, mixed fats, transesterified fats, hydrogenated fats, fractionated fats and the like obtained by mixing two or more of these edible fats and oils at an arbitrary concentration can be used.
Furthermore, the fatty acid composition of the fats and oils is not limited at all, and techniques such as transesterification allow the use of linoleic acid, α-linolenic acid, γ-linolenic acid, stearic acid, EPA, and polyunsaturated fatty acids such as DHA. Functional fatty acids can be positively introduced, which is preferable.
[0023]
In the present invention, the blood lipid improving function is characterized by having a blood cholesterol and neutral fat improving effect.
The blood lipid in the present invention refers to cholesterol and neutral fat contained in blood. Blood cholesterol refers to total cholesterol contained in blood, and blood neutral fat refers to triglycerides contained in blood. Serum is a supernatant obtained by leaving a sample collected in a test tube in order to analyze lipids in blood, and is a component obtained by removing blood cells and platelets from blood. Serum lipid refers to cholesterol and neutral fat contained in this serum. At the time of clinical examinations and health examinations, serum rather than blood is used as a lipid analysis sample, and blood lipids and serum lipids are generally used in the same sense.
[0024]
The blood lipid improving function in the present invention means that when blood cholesterol and triglyceride levels are at an appropriate level, they do not show a lowering action of these levels, and blood cholesterol and / or triglyceride levels increase or A function that shows a lowering effect only when it is high.
[0025]
Here, in the case of a blood lipid improving function in which the total of free phytosterol and free triterpene alcohol is 0.5% or less, it can have good flavor, can have low temperature resistance and heat resistance, and is suitable as an edible oil and fat. Things. When the concentration of the free component is higher than 0.5% by mass, its dissolving power reaches its limit and turbidity and crystals are generated even at room temperature. In severe cases, it can be solidified and even poured out of the container. Gone. If it is necessary to heat each time it is used, it is not completely acceptable not only in terms of appearance but also in terms of flavor and oxidation stability and usability. Also, with respect to oryzanol, when its concentration is higher than 4% by mass, there is a concern that the low-temperature resistance is reduced and that a specific heating odor is generated. The edible fats and oils of the present invention can have the same or better quality than conventional general-purpose salad oils in flavor, appearance, and heat suitability while having a blood lipid improving function. That is, the edible fats and oils according to the present invention can be easily and continuously used on a daily dining table, and as a result, can contribute to the promotion and maintenance of daily health.
[0026]
Further, with respect to oryzanol contained in the oil, when the composition ratio of cyclobranol is 2.0% by mass or more in the total alcohol part composition forming an ester bond with ferulic acid, the above-mentioned three components have They have found that the synergistic effect is significantly higher than expected, and as a result, it has become possible to obtain edible oils and fats with enhanced blood lipid improving function.
[0027]
Cyclobranol (the following structural formula (I)) is a kind of triterpene alcohol, and is generally useful as an ester with ferulic acid (a component of oryzanol) or itself, which has a high physiological function and exhibits an anti-stress effect. Substance. However, naturally, cyclobranol is not so large, and even in rice bran crude oil which is a raw material of commercially available oryzanol, it is only slightly recognized as less than 1% by mass in the alcohol part constituting oryzanol. As a means for increasing the cyclobranol content, there is known a method for isomerizing 24-methylenecycloartanol, which is also one of the triterpene alcohols, in the presence of an acidic catalyst, and many reports on this method have been made (patent publications). JP-A-51-40077).
[0028]
(Equation 1)

[0029]
The blood lipid improving function can be suitably improved by adding oryzanol having a high composition ratio of cyclobranol or by increasing the composition ratio by a purification step. 24-Methylenecycloartanol is considered to be a major component of oryzanol derived from rice bran oil along with cycloartenol. In addition to the acid-catalyzed isomerization described above, activated clay used in the decolorization operation, which is one of the oil and fat refining processes, serves as a catalyst, and some 24-methylenecycloartanol isomerized to cyclobranol. (Food Style 21 1999. 9 (Vol. 3 No. 9)).
[0030]
As a method of containing three components and adjusting the content, for example, the above-mentioned three components can be added to edible fats and oils, and the other two components can be added to fats and oils containing oryzanol, and It can be adjusted by blending fats and oils containing a certain amount of components, and the production method is not particularly limited as long as the aspect of the present invention is satisfied.
[0031]
In the case where the above three components are added to fats and oils, especially in the amount of addition exceeding 1% by mass with respect to the oil, after heating the temperature of the fats and oils to 40 to 80 ° C. in order to enhance the solubility, Addition and stirring are preferable in terms of work. In the case where the addition / stirring does not come into contact with air under a vacuum condition or a state sealed with an inert gas, the addition / dissolution can be carried out under a condition exceeding 80 ° C. With respect to the product of the present invention obtained by adding the above three components of unrefined products, if improvement in appearance or flavor as an edible oil or fat is desired, decolorization, deodorization and the like can be carried out according to a conventional method as necessary. Excessive conditions such as deodorizing conditions exceeding, for example, 260 ° C. are not preferable because they cause reduction of oil components.
[0032]
In addition, some edible fats and oils used as fats and oils contain relatively large amounts of the three components. For example, rice bran oil, corn oil and the like are typical examples, but for commercially available refined oils, the content of the above three components cannot be said to be at a level sufficient to exert the target blood lipid improving function. . However, in practice, it can be said that it is a suitable fat because it has the advantage that the amount of the active ingredient added can be suppressed even a little.
[0033]
Further, it is well known that rice bran oil has an extremely high level of oryzanol in crude oil of 1% by mass or more. Oryzanol in rice bran oil is discharged out of the system together with the oil fry by alkali treatment in the deoxidation step, which is a part of the general oil and fat refining process, and as a result, the oryzanol content in the refined oil is 0.2 mass % Or less. For this reason, a method of increasing the content of oryzanol in refined oil by devising a production method such as utilizing steam distillation without performing alkali treatment has been devised. An example is the method described in JP-A-6-340889. Also, the alkali agent used in the deoxidation step is changed or combined from a strong alkali aqueous solution (such as caustic soda) to a weak alkali aqueous solution (such as sodium carbonate) without using special equipment as in the case of the distillation deoxidation method. This makes it possible to use a deacidification method in which oryzanols are abundantly contained in fats and oils without reducing the efficiency of neutralizing and removing free fatty acids. In addition, since general edible oils and fats contain a certain amount of phytosterols and triterpene alcohols, the active ingredients may be concentrated by hydrolyzing triglycerides with, for example, lipase. Edible oils and fats prepared by these methods are suitable base oils for achieving the present invention since the amount of the active ingredient that exerts the function of improving blood lipids can be reduced. It is also possible to obtain the edible fats and oils themselves, which is the object of the above.
[0034]
The timing of adding the above-mentioned active ingredient to these fats and oils may be any time during the production process including the crude oil or after the refined oil. Preferably, it is added before the decolorizing step. The reason for this is, in part, that the undesirable flavors derived from those added active ingredients can be removed, and, secondly, from 24-methylenecycloartanol by the action of activated clay in the decolorization step, as described above. This is because partial conversion to cyclobranol, which has a high blood lipid lowering function, proceeds (JP-A-62-47879).
[0035]
The edible oil or fat of the present invention is an edible oil or fat preferably comprising purified or fat, oryzanol, free or fatty acid ester type phytosterol, and free or fatty acid ester type triterpene alcohol. The fatty acid ester type phytosterol and the free or fatty acid ester type triterpene alcohol have a suitable blood lipid improving function by a synergistic effect. The content for the above three components to have a suitable blood lipid improving function is as follows: the edible oil / fat contains 0.8 to 4.0% by mass of oryzanol, free or fatty acid ester type phytosterol and free or fatty acid. It is preferable that the total amount of the ester type triterpene alcohol is 0.5 to 6.0% by mass. By satisfying the above conditions, if the blood lipid is at a high level, it is reduced, and if it is at a normal level, it has a suitable blood lipid-lowering function that it is not reduced, and further, appearance, flavor, An edible oil and fat having a suitable function as an edible oil and fat such as low-temperature resistance and heat resistance can be obtained.
[0036]
If the quality as an edible oil or fat for the purpose of the present invention is satisfied, for example, natural antioxidants such as tocopherol, tocotrienol, lignan and monoglide, diglyceride, polyglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, propylene Various emulsifiers such as glycol fatty acid esters and lecithin can also be used.
[0037]
The edible oils and fats of the present invention have a flavor equal to or higher than ordinary edible oils and fats generally marketed such as soybean oil, rapeseed oil, corn oil and rice oil, and, like these normal edible oils and fats, are fried and fried. , Marinades and other foods, as well as oil-containing foods such as dressings, mayonnaise, margarine shortening, fat spreads, confectioneries, creams, bread, cakes, chocolate, ice cream, beverages and supplements In particular, when used as a processed oil or fat in dressings, mayonnaise, margarine shortening, fat spread, and the like, the blood lipid improving function of the present invention can be suitably exerted, which is preferable.
In addition, the use is not limited to general household use, and it can be used as a raw material for business, lunch, health food, treatment, hospital lunch, sick person, etc., and also as a raw material for pharmaceuticals and food additives.
In other words, the present invention utilizes the deliciousness of edible oils and fats and the function of improving blood lipids, and allows the edible oils and fats to be continuously taken in an appropriate amount through a daily meal, thereby keeping the blood lipid concentration in a normal range, It is rooted in the viewpoint of linking to the maintenance of health.
[0038]
The edible oil / fat of the present invention has a suitable blood lipid-lowering function, and also has a suitable function as an edible oil / fat such as appearance, flavor, low-temperature resistance and heat resistance.
Since edible oil is used daily, the effect of continuous use is expected, and the effect of improving and preventing lifestyle-related diseases is expected.
[0039]
【Example】
Hereinafter, production examples and test examples will be shown in order to more specifically explain the present invention. Of course, the invention is not limited thereby.
[0040]
Raw material preparation
1) Oryzanol used was commercially available γ-oryzanol (manufactured by Wako Pure Chemical Industries, Ltd.) as it is (hereinafter referred to as ORZ).
2) Phytosterol fatty acid ester was obtained by esterifying a commercially available product (manufactured by Tama Seikagaku Kogyo Co., Ltd., free phytosterol) as a raw material. For the esterification, a suitable amount of caustic soda as an alkali catalyst was added to a mixture of phytosterol (β-sitosterol conversion): oleic acid (manufactured by Wako Pure Chemical Industries) = 1: 1 in molar ratio, and the mixture was reacted at 220 ° C. for 20 hours. . Then, the reaction composition was washed with water and dried, and purified by column chromatography to perform an ester-type phytosterol fraction, PS-H (high-ester type fraction) and PS-L (low-ester type fraction). Obtained.
3) As for the triterpene alcohol, the oryzanol was saponified and decomposed with a 2N ethanol potassium solution, extracted with diethyl ether, washed with water and dried to obtain a free triterpene alcohol fraction. This free triterpene alcohol fraction was subjected to the same esterification reaction as phytosterol (the molar ratio of triterpene alcohol was calculated as cycloartenol) and purification, and TT-H (high ester type fraction), which was a free triterpene alcohol fraction, was purified. ) And TT-L (low ester type fraction).
[0041]
In Table 1, 50 masses each of oryzanol, phytosterol fraction, triterpene alcohol fraction, and soybean white squeezed oil (Nisshin Oil) and mixed oil (rapeseed white squeezed oil (Nisshin Oil) used in the present invention are shown. %).
[0042]
[Table 1]

[0043]
Production Example 1 and Production Comparative Examples 1 to 9
Each fraction (ORZ, PS-H, PS-L, TT-H and TT-L) shown in Table 1 was added to soybean oil so as to have a content as shown in Table 2, and 80 ° C. While maintaining the temperature, the mixture was sufficiently mixed and dissolved using a stirrer until the whole became clear.
[0043]
Production Example 2
Similarly to the above, each fraction (ORZ, PS-H, PS-L, TT-H and TT-L) shown in Table 1 was added to soybean oil so as to have a content as shown in Table 2, After thoroughly mixing and dissolving the whole mixture using a stirrer until the whole mixture becomes clear while maintaining the temperature at 80 ° C., the activated clay is adjusted to 2.0 mass% with respect to the total amount of the added fat and oil. (Manufactured by Mizusawa Chemical Co., Ltd.), and a decolorizing operation was performed at 120 ° C. for 15 minutes under reduced pressure, followed by a deodorizing operation at 200 ° C. for 30 minutes.
[0044]
Production Example 3
Oryzanol, phytosterol and triterpene alcohol are added to the mixed oil (base oil in which rapeseed white oil (Nisshin Oil) and corn salad oil (Nisshin Oil) are mixed at 50% by mass) in the same ratio as in Production Example 2. After that, decoloring and deodorizing operations were performed under the same conditions.
[0045]
[Table 2]

[0046]
Production Example 4
To a degummed rice bran oil (acid value 24, oryzanol content 1.9%), a 32% aqueous sodium carbonate solution was added so as to be 9.0% by mass with respect to the oil. Alkali purification was performed under the conditions of stirring at a temperature of 85 ° C. and 180 rpm for 20 minutes, and after washing with water, centrifugation and drying were performed to obtain a deoxidized oil. Activated clay (manufactured by Mizusawa Chemical Co., Ltd.) was added to the deoxidized oil in the same manner as in Production Example 2 so as to have a concentration of 2.0% by mass based on the total amount of the fat and oil. By performing a deodorizing operation at 250 ° C. × 60 minutes, highly unsaponifiable substance-containing rice bran oil was obtained.
[0047]
The oryzanol, phytosterol, and triterpene alcohol contents of Production Examples 1-4, Production Comparative Examples 1-9, and soybean oil as Reference Example 1 and the mixed oil as Reference Example 2 were measured, and the analysis results are shown in Table 3.
[0048]
[Table 3]

[0049]
Test example 1
With respect to Reference Example 1, Production Examples 1 to 4, and Production Comparative Examples 1 to 9, the flavor, heating suitability, and cold resistance of edible fats and oils were evaluated by the following methods. The evaluation results are shown in Table. It is shown in FIG.
<Flavor> 600 g of the sample oil was put in a home electric fryer, and the shrimp tempura was fried at 180 ° C., and the flavor of the cooked shrimp tempura was evaluated. The flavor of the cooked food was evaluated on a three-point scale: good (○), slightly problematic (△), and very problematic (×).
<Heat resistance> 600 g of the sample oil was placed in a household electric fryer, heated to 180 ° C., and the heated odor and smoke were observed. Similar to the flavor, evaluation was performed in three stages.
<Cooling Resistance> After filling the sample oil into a 600 g PET bottle, the appearance during cold storage (still standing at 5 ° C. for 72 hours) was visually observed. The evaluation was made in three stages in the same manner as the flavor.
[0050]
[Table 4]

[0051]
The sample oils of Production Comparative Examples 7 to 9 containing 4.1 mass% or more of oryzanol had a problem or a very problem in flavor and heat resistance. Production Comparative Example 1 containing 0.6% by mass or more of the total of the free form of triterpene alcohol and phytosterol has a very poor cold resistance, and additionally has an ester or free form of triterpene alcohol with fatty acid. Production Comparative Example 6, which had a total phytosterol content of 6.1% by mass or more, had a very poor cold resistance. From these results, the sum of the content of ester type or free form of triterpene alcohol and phytosterol with fatty acid is 4.0% by mass or less, the content of oryzanol is 4.0% by mass or less, and the free form of triterpene alcohol and phytosterol is less than 6.0% by mass. However, the edible fats and oils having a total content of 0.5% by mass or less were found to be edible fats and oils having good taste, suitability for cooking and low temperature resistance.
[0052]
Test example 2
A nutritional test was conducted using experimental animals for the blood lipid improving function of the edible fats and oils of Production Examples 1 and 2, and Production Comparative Examples 3, 4, 6, 8, and 9. A 4-week-old Wistar male rat was supplemented with soybean oil (Reference Example, analytical values are shown in Table 1), Production Examples 1 and 2, Production Comparative Examples 3, 4, 6, 8 and 9 or a normal diet or They were allowed to eat a hyperlipidemic diet for 2 weeks. Table 5 shows the compositions of the normal diet and the hyperlipidemic diet. The mineral mixture and the vitamin mixture used had a harper composition. Two weeks after the administration of the experimental diet, blood was collected by dissection of 6 animals in each group, and the serum cholesterol and neutral fat levels were measured using a commercially available kit (manufactured by Wako Pure Chemical Industries). Statistical processing was performed using a soybean oil diet as a control, and those having a risk factor of 5% or less were regarded as significant differences. Table 6 shows the measurement results of the serum lipid concentration (mg / dl) of the rats on the normal diet, and Table 7 shows the measurement results of the serum lipid concentration (mg / dl) of the rats on the hyperlipidemic diet.
[0053]
[Table 5]

[0054]
[Table 6]

[0055]
[Table 7]

[0056]
In the experiment of the normal diet, the serum cholesterol and the triglyceride concentration of the rats fed the diets of Production Comparative Examples 6, 8 and 9 showed significantly lower values than the control soybean oil. In Production Example 1, Production Example 2, and Production Comparative Examples 3 and 4, no significant difference was found. From this fact, the edible oil or fat having an oryzanol content of 4.1% by mass or more in the oil or an ester or free form of triterpene alcohol and phytosterol with fatty acid having a total content of 6.1% by mass or more is normal. It has been found that there is an undesired effect of lowering even the blood lipid level of rats at the level. In the experiment on the hyperlipidemic diet, the serum cholesterol and triglyceride levels of the rats fed the diets of Production Examples 1, 2, and Comparative Examples 6, 8, and 9 were significantly higher than those of the control soybean oil. Showed low values. Above all, the serum cholesterol and neutral fat of rats fed the diets of Production Example 2 and Production Comparative Example 9 showed extremely low values. From this fact, edible fats containing 0.8% by mass or more of oryzanol in the oil and 0.5% by mass or more of ester or free triterpene alcohol and phytosterol content with fatty acids contain high fat. It has been found that it has an effect of lowering blood cholesterol and triglyceride at the time of bloodemia. Furthermore, it became clear that edible fats and oils in which the composition ratio of cyclobranol was 2.0% or more of the total alcohol composition ester-bonded to oryzanol had stronger blood cholesterol and neutral fat lowering effects. .
[0057]
From the experimental results of normal diet and hyperlipidemic diet, if the blood lipid concentration is at an appropriate level, it will not show a blood lipid concentration lowering effect, It has been found that an edible fat or oil having a content of 0.8 to 4.0% by mass, an ester type or free type triterpene alcohol with a fatty acid, and an phytosterol content of 0.5 to 6.0% by mass is suitable. . Furthermore, edible oils and fats in which the composition ratio of cyclobranol is 2.0% or more of the total alcohol composition ester-linked to oryzanol may have a very strong blood lipid lowering effect only at the time of hyperlipidemia. It became clear.
[0058]
Production Example 5 and Production Comparative Example 10
Using the oil and fat of Production Example 2, mayonnaise was trial-produced so as to have the composition shown in Table 8. To prepare the mayonnaise, add a portion of the vinegar to the whole egg yolk to make a paste, then add about half of the oil and fat little by little while stirring with a home hand mixer, and observe the condition to remove the remaining vinegar and oil and fat. Added and stirred. The mayonnaise thus prepared was referred to as Production Example 5. Further, as a control, a product prepared in the same manner using soybean white squeezed oil was prepared, and this was designated as Production Comparative Example 10.
[0059]
[Table 8]

[0060]
Test example 3
A nutritional test was conducted on experimental lipids for the blood lipid improving function of the mayonnaise of Production Example 5. Four-week-old male Wistar rats were added soybean oil-based mayonnaise (Comparative Production Comparative Example 11) and Production Example 5 to a formula feed (CE-2) manufactured by CLEA Japan, and ingested for 2 weeks. The experimental diet was prepared fresh every day and was freely consumed from 6 pm to 9 am the following morning. Two weeks after the administration of the experimental diet, blood was collected by dissection of 6 animals in each group, and the serum cholesterol and neutral fat levels were measured using a commercially available kit (manufactured by Wako Pure Chemical Industries). Statistical processing was performed using a soybean oil-based dressing diet as a control, and those having a risk factor of 5% or less were regarded as significant differences. Table 9 shows the results of the analysis.
[0061]
[Table 9]

[0062]
Production Example 5 Serum cholesterol and triglyceride levels of rats to which a meal was administered were significantly lower than those of Production Comparative Example 10 as a control. From these results, it was found that the composition contains oryzanol, free or fatty acid ester type phytosterol, and free or fatty acid ester type triterpene alcohol, the content of oryzanol is 0.8 to 4.0% by mass, and the free or fatty acid ester type phytosterol is free. Or fatty acid ester type triterpene alcohol having a total lipid content of 0.5 to 6.0% by mass and a total amount of free phytosterol and free triterpene alcohol of 0.5% by mass or less, and has a blood lipid improving function. It was found that the dressing containing edible oils and fats had the function of improving blood lipids.
[0063]
【The invention's effect】
The present invention makes use of the deliciousness of edible oils and fats and the function of improving blood lipids so that a suitable amount of the edible oils and fats can be continuously ingested through daily meals, thereby keeping blood lipid levels in a normal range and improving daily health. We link to maintenance. Since edible oil is used daily, the effect of continuous use is expected, and the effect of improving and preventing lifestyle-related diseases is expected.

Claims (3)

It contains oryzanol, free or fatty acid ester type phytosterol, and free or fatty acid ester type triterpene alcohol, the content of oryzanol is 0.8 to 4.0% by mass, free or fatty acid ester type phytosterol and free or fatty acid ester. An edible oil or fat having a blood lipid improving function, wherein the total of the type triterpene alcohol is 0.5 to 6.0% by mass and the total of the free type phytosterol and the free type triterpene alcohol is 0.5% by mass or less. The edible fat or oil according to claim 1, wherein the composition ratio of cyclobranol is 2.0% by mass or more in the total alcohol composition constituting oryzanol. A processed oil or fat containing the edible oil or fat according to claim 1.