JP4369177B2 - Hippophae oil and fat-containing composition, dispersant composition and method for producing hippophae oil and fat-containing composition - Google Patents

Description

【００３３】
表１に示すように、ヒッポファエ油脂を含有する分散剤組成物を用いて豆乳を分散安定化しようとした場合、試験例２及び３（試験例２，豆乳：ヒッポファエ油脂＝２３：１、試験例３、豆乳：ヒッポファエ油脂＝２１：１）においては、良好な分散状態を形成及び維持することができた。一方、試験例１（豆乳：ヒッポファエ油脂＝４３：１）においては均一な分散状態を形成できず、また、試験例４（豆乳：ヒッポファエ油脂＝１９：１）を超えると、安定した分散状態を保持することができなかった。以上のことから、豆乳１００重量部に対してヒッポファエ油脂が約２．５重量部以上５重量部以下の範囲であれば、良好な分散状態を形成できかつ維持できることがわかった。
【００３４】
また、対照例１〜９の試験結果から、ヒッポファエ油脂は明らかにこれらの植物性油脂と異なる挙動を示すことがわかった。すなわち、各種植物性油脂については、豆乳に対する配合比率が低ければ混ざるが高ければ混ざらないという単純挙動を示したのに対し、ヒッポファエ油脂は、一定範囲でのみ良好な分散状態を得ることができた。このことは、これらの植物性油脂と異なるヒッポファエ油脂による水分と油脂分との分散安定化作用を示すものである。
【００３５】
【発明の効果】
本発明によれば、ヒッポファエ油脂を均一な状態で含有する油脂含有組成物を提供できる。また、本発明によれば、ヒッポファエ油脂含有組成物を得るのに適した方法を提供できる。また、本発明によれば、ヒッポファエ油脂の新たな用途を提供できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a hippophae oil-containing composition, a dispersant composition, and a method for producing a hippophae oil-containing composition.
[0002]
[Prior art]
Conventionally, oils and fats extracted from fruits and seeds of the genus Hippophae are different in composition and characteristics from conventional vegetable oils and animal fats and oils that have been widely used. Nutritional tonic health promoting compositions and foods utilizing oils and fats extracted from the fruits and seeds of the genus Hippophae are known (for example, Patent Documents 1 and 2, etc.)
[0003]
[Patent Document 1]
JP 2001-163792 A [Patent Document 2]
Japanese Patent Laid-Open No. 2002-34506
[Problems to be solved by the invention]
So far, it has not been studied to use such fats and oils in compositions such as foods, cosmetics, and pharmaceuticals by using them so as to disperse and stabilize moisture and fats and oils. Accordingly, an object of the present invention is to provide an oil-containing composition containing the oil in a uniform state. Another object of the present invention is to provide a method suitable for obtaining the composition. Furthermore, this invention aims at providing the new use of the said fats and oils.
[0005]
[Means for Solving the Problems]
As a result of examining the above-mentioned problems by paying attention to the characteristics of oils and fats extracted from fruits and seeds of the genus Hippophae, the present inventors have created the following means. That is, according to the present invention, the following means are provided.
[0006]
According to the present invention, it is an oil-and-fat-containing composition comprising water, oil and fat, and oil and fat derived from fruits and / or seeds of the genus Hippophae plant, and the water and the oil and fat. Provides a composition which is dispersed and stabilized by the Hippophae oil.
According to this composition, the dispersed state of moisture and fats and oils is stabilized by Hippophae fats or fats, and the stabilization is promoted and maintained in a uniform state. This composition preferably contains a soy milk component. This is because the soy milk component contains moisture and fats and oils, and is easily stabilized by hippophae fats and oils. Furthermore, the composition is preferably a food product. This is because hippofae oil can be ingested. It is also preferred that the composition is a cosmetic. It is because the effect with respect to the skin of a hippofae oil and fat can be acquired. Moreover, this composition can also be made into the foodstuff for tube | pipe intake. Furthermore, these compositions can also be dried and powdered.
[0007]
Moreover, according to this invention, the dispersing agent composition which has as a main component the fats and oils which use the fruit and / or seed of a genus Hippophae plant as a raw material is also provided. According to this dispersant composition, the dispersion state of the liquid material containing moisture and fats and oils is stabilized or promoted. In the present dispersant composition, the plant is preferably rhamnoides. The dispersant composition is preferably for food or cosmetics. This is because hippophae oil can be ingested when used for foods, and when it is used for makeup, the state of the epidermis can be improved by supplying hippofa oil and fat to the epidermis and the like. Furthermore, the dispersant composition is preferably for soy milk. Soy milk is well dispersed and stabilized by hippofae oil.
[0008]
Furthermore, according to the present invention, there is provided a method for producing an oil-containing composition, wherein the oil or fat is mainly composed of a fruit and / or seed of a genus Hippophae plant with respect to a liquid material containing moisture and fat. A dispersion composition is added to stabilize the dispersion. According to this method, it is possible to disperse a liquid material containing moisture and fats and oils. It is preferable that the plant is rhamnoides. Furthermore, it is preferable that the hippophae oil is contained in an amount of 2.5 to 5 parts by weight with respect to 100 parts by weight of the liquid. An appropriate dispersion state can be obtained in this range. This liquid is preferably soy milk. According to this method, soy milk can be easily and stably dispersed.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Next, embodiments of the present invention will be described in detail.
In the present invention, hippophae oils and fats are mixed with moisture and oils and fats, and these are dispersed and stabilized (also referred to as emulsification). In this way, at the same time, the hippophae oil itself is stably dispersed and held and contained in a uniform state. Hereinafter, various embodiments of the present invention will be described.
[0010]
(Gummy family Hippofae plant)
Hippophae fats and oils are fats and oils obtained from the fruits and / or seeds of the genus Hippofae. Examples of the genus Hippofae family include Salicifolia (H. salicifolia), H. thibetana, H. neurocorpa, rhamnoides (H. rhamnoides) and the like. Any of these can be used. Most commonly it is rhamnoides. These may be used alone or in combination of two or more.
[0011]
This plant can be made from any of fruits (fruit and pericarp), seeds, stems, leaves and roots. Preferably, a part containing fruits or seeds is used as a raw material. More preferably, only fruits and seeds are used as raw materials. The form of the raw material is not particularly limited, and a plant or a part thereof as it is, or a processed product obtained by drying, chopping, pulverizing, or the like can be used.
[0012]
(Hipophae oil)
In order to obtain fats and oils from the plant raw material, it can be obtained by pressing the raw material or by an extraction method using a nonpolar solvent such as hexane as an extraction solvent. In the case of compression, the raw material is preferably a pulverized product. Moreover, when setting it as a solvent extraction method, solvents, such as hexane which can be generally used for extract | collecting fats and oils from a plant raw material, can be used for an extraction solvent. In addition, extraction can be performed by immersing and extracting by adding a solvent of 2 to 10 times the weight of the plant material and heating it if necessary. Thereafter, if necessary, insolubles are removed by filtration or the like, and the solvent is distilled off to obtain fats and oils. In addition, about oil extraction from a plant body raw material, it can apply by changing suitably various conventionally well-known methods. Supercritical extraction can also be used.
[0013]
(Moisture and oil content)
In the present invention, it is possible to disperse and hold moisture and fats and oils by the hippophae fats and oils. The mixture containing moisture and fats and oils can be a liquid or a liquid that has high viscosity but retains fluidity. In addition, fats and oils here refer to fats and oils other than hippophae fats and oils. Such fats and oils include conventionally known vegetable oils and animal oils as well as these processed oils.
[0014]
As such a mixture, a conventionally known food or a component thereof can be used. Such a mixture is preferably a food itself or a liquid or liquid containing components that can constitute a food. As what constitutes food itself, for example, milk, soy milk and the like can be mentioned. These inherently contain moisture and fats and oils at the time of collection or preparation. In particular, a stable dispersion can be obtained by using Hippophae fats and oils for soy milk (which may be unadjusted soy milk or adjusted soy milk). As soy milk, it is preferable to use soy milk having a soybean solid content of about 5% or more and about 20% or less.
[0015]
Moreover, as a combination of the component which can comprise foodstuff, the combination of the fats and oils and vinegar which can comprise mayonnaise can be mentioned as another example of a water | moisture content and fats and oils. Moreover, as a combination of the components which can comprise cosmetics, the water | moisture content and fats and oils (olive oil) etc. which can comprise an emulsion or cream can be mentioned.
[0016]
(Method for producing oil-containing composition)
By mixing such moisture, fats and oils and hippophae fats, it is possible to mix the fats and fats with the fats and fats, thereby obtaining an oil-containing composition that holds these three components in a dispersed manner. become. Therefore, by using Hippofae fat as a dispersant component, an oil-containing composition in which moisture and fat are directly dispersed and stabilized can be obtained. Further, when the hippophae fats and oils are contained, the fats and oils can be preliminarily emulsified with other emulsifiers or treatments such as emulsification can be made unnecessary. Such excellent dispersion stabilizing action of hippophae oils and fats is clearly different from conventional vegetable oils and fats. Although this action is only an inference, it is presumed to be due to its characteristic fatty acid composition and other nonpolar extraction components. In addition, hippophae fats and oils include fats-soluble vitamins such as vitamin E and vitamin A provitamin carotene, alkaloids, phospholipids, enzymes, and the like as substances extracted together with the fat and oil components.
[0017]
In order to disperse, for a combination of water and fats and oils existing in advance as a mixture such as milk and soy milk, a method of mixing these by adding Hipofaye fats and oils to the mixture can be adopted. Moreover, when food, cosmetics, etc. are comprised by disperse | distributing a water | moisture content and fats and oils, the addition mixing of these components may be added at once, may be added sequentially, and can be selected suitably.
[0018]
There is no particular limitation on the amount of hippophae oils and fats used for the liquid substance containing water and fats and oils, as long as they contain an amount effective to disperse and stabilize the water and fats and oils. For example, it can be 2.5 parts by weight or more and 5 parts by weight or less with respect to 100 parts by weight of the liquid material. When it is less than 2.5 parts by weight, it is difficult to uniformly disperse, and even when it exceeds 5 parts by weight, it is difficult to disperse uniformly. In particular, a preferable uniform state can be obtained by setting 2.5 to 5 parts by weight of the hippophae oil to 100 parts by weight of soy milk. If it is less than 2.5 parts by weight, it cannot be dispersed and separated, and if it exceeds 5 parts by weight, it will be dispersed once, but after 24 hours, it will be in a very unstable dispersion state.
[0019]
(Dispersant composition)
One embodiment of the hippophae oil according to the present invention includes a dispersant composition that is a mixture of the hippofae oil and fat and other components such as honey and / or royal jelly. In dispersing and stabilizing moisture and fats and oils, it is possible to use only hippophae fats and oils, but it is also possible to use other components together with hippophae fats and oils. Honey and royal jelly can suppress the peculiar flavor of hippophae oil when applied to foods. In addition, this dispersing agent composition can also contain only hippophae fats and oils. Furthermore, these other ingredients are not particularly limited to use only as a dispersant composition premixed with Hipophae oil. It can be mixed with the water and fat at the same time or separately from the hippophae fat.
[0020]
The dispersant composition can be used for foods or cosmetics to develop the effects of hippophae oils and fats, but can also be used as various industrial dispersants without any particular limitation.
[0021]
(Use and form of oil-containing composition)
The oil-and-fat-containing composition thus obtained is preferably used as a food (composition), a pharmaceutical product (composition), and a cosmetic (composition). Examples of foods include milk products, soy milk products, mayonnaise products, processed products thereof (powder by freeze-drying, etc.) and cooked products using these based on the water and fat content contained with hippophae fats and oils Can do. Various forms can be taken according to the type of food. In the case of beverages, it is liquid, and in the case of processed foods, in addition to liquid, it is in the form of powder, cream (various sauces and creams), coagulated product (tofu, etc.) Yes, in the case of dietary supplements, tablets and capsules, and in the case of confectionery, tablets, gummi, candy, chocolate, ice cream, cookies, cakes and the like. In the case of staple foods, it is in the form of noodles, breads and the like. Furthermore, not only oral but also liquid form as food or nutritional supplement for introduction into the stomach or intestine by tube. Furthermore, it may be in the form of a powdered food or a dietary supplement that dissolves when necessary.
[0022]
In particular, when the present fat and oil-containing composition is ingested as a food or a dietary supplement, functions based on the physiological activity of hippophae fats and oils are expected in addition to the functions of the contained water, fats and oils, and other foods. Therefore, when this oil-and-fat containing composition is used as a food composition, it is possible to provide a food that can exhibit the accompanying physiological activity in addition to the original functions of the food. In particular, in the case of a food containing a soy milk component, the soy milk component and the hippophae oil and fat component can provide a food preferable for health maintenance and promotion.
[0023]
Moreover, as a cosmetic form of this fats and oils-containing composition, forms, such as milky lotion and cream, can be taken based on a water | moisture content and fats and oils. Moreover, it can also fill with a capsule etc. as needed. When this oil-and-fat-containing composition is used as a cosmetic, an effect on the skin and hair based on physiological activity is expected from the hippophae oil and fat, so that an effective cosmetic can be provided. When the present fat and oil-containing composition contains a soy milk component, the soy milk component and the hippophae fat and oil component can provide a cosmetic that is preferable for maintaining and improving skin texture and preventing skin damage.
[0024]
Furthermore, as a pharmaceutical form of the present fat and oil-containing composition, it can be used as an emulsion, cream, syrup and the like. Moreover, a liquid can also be filled with a capsule in this oil-and-fat containing composition as needed. Furthermore, by pulverizing by freeze-drying or the like, tablets, powders, capsules, powders or tablets that dissolve at the time of use can be obtained. When this oil-and-fat-containing composition is used as a pharmaceutical product, an effective health-promoting effect based on the physiological activity of hippophae oil and fat is also expected, so that an effective pharmaceutical product can be provided.
[0025]
In addition, when using this oil-and-fat containing composition as a foodstuff, cosmetics, a pharmaceutical, etc., conventionally well-known various additives can be added in the field | area to be used. Since the additive is well known, its description is omitted.
[0026]
In addition, this fat-and-fat containing composition can be called emulsion when it is in the state as an emulsion from the property, and can be called solution when it is in the state of a solution. Further, the present dispersant composition can be referred to as a dispersant as long as its action forms a dispersion state or stabilizes the dispersion state, but the action of the composition is exhibited in an emulsified form. In this case, it can also be referred to as an emulsifier composition, and when it is exhibited in the form of solubilization, it can be referred to as a solubilizer composition.
[0027]
The fat-containing composition containing other fats and oils together with the hippophae fats and oils can effectively exhibit the physiological activity of the hippophae fats and oils. For example, shea butter, macadamia nut oil, sesame oil, jojoba oil, evening primrose oil, wheat germ oil, grape seed oil, safflower oil, avocado oil, hazelnut oil, apricot oil, sunflower oil, rosehip oil, hemp oil, flaxseed oil, When one or two or more of peanut oil or the like are combined, it becomes a composition suitable as a cosmetic composition or for protection, damage recovery, and cleaning of the skin and scalp. Many preferred cosmetic fat compositions contain about 9 volumes of other fats per volume of hippophae fats.
[0028]
For example, the following compositions can be illustrated as various cosmetic oil and fat compositions.
Anti-wrinkle oil Hippofae oil 10ml
10 ml of wheat germ oil
Macadamia nut oil, sesame oil, or jojoba oil 80ml
90ml of dry skin oil Hippofae oil
10 ml of wheat germ oil
Sensitive skin oil macadamia nut oil 40ml
Jojoba oil 50ml
Hippofae oil 10ml
20g of beeswax
Oil for oily skin Benihana oil or grape seed oil 40ml
Hippofae oil 10ml
Jojoba oil 50ml
20g of beeswax
Balsam jojoba oil for eyes 45ml
Hippofae oil 45ml
10g of beeswax
Whole body care oil Sesame oil, olive oil, macadamia nut oil, jojoba oil 90ml
Hippofae oil 10ml
Scalp oil Benihana oil, peanut oil, sesame oil, sunflower oil 90ml
Hippofae oil 10ml
[0029]
【Example】
Hereinafter, although the specific example which actualized this invention is demonstrated, this invention is not limited to a following example.
[0030]
(Example: dispersion stabilization experiment)
To the unadjusted soymilk as a liquid material, a dispersant composition containing hippophae fats and oils was added and mixed at the ratio shown in Table 1, and the obtained dispersion state was observed over time. All steps were performed at room temperature. Moreover, the first mixing operation of each example was performed for about 30 seconds with a normal blender at 150 rpm, and the stirring operation during the time-lapse observation was similarly performed. The unadjusted soymilk used was a commercially available unadjusted soymilk having a solid content of soybeans of 10% or more. In addition, according to the display of the said non-adjusted soymilk, it was 5.3g of protein, 3.0g of lipid, and 2.1g of carbohydrates.
[0031]
Moreover, Hippofae fats and oils use a commercially available thing, and as a dispersing agent composition, honey (commercial goods) 2.25 weight part and royal jelly (commercial goods) 0.75 weight part with respect to 1 weight part of the said fats and oils. A well mixed mixture was used. As a control, for vegetable oils such as commercially available salad oil, sesame oil, olive oil and the like, a dispersant composition was prepared in place of Hipofafe oil and fat, and a dispersion stabilization experiment of the control example was conducted at the blending ratio shown in Table 1. . These test results are also shown in Table 1.
[0032]
[Table 1]

[0033]
As shown in Table 1, when trying to disperse and stabilize soy milk using a dispersant composition containing hippophae oil and fat, Test Examples 2 and 3 (Test Example 2, soy milk: Hippofae oil and fat = 23: 1, test example) 3. Soymilk: Hippofae fats and oils = 21: 1) was able to form and maintain a good dispersion state. On the other hand, in Test Example 1 (soy milk: Hippophae oil and fat = 43: 1), a uniform dispersion state cannot be formed, and when it exceeds Test Example 4 (Soy milk: Hippophae oil and fat = 19: 1), a stable dispersion state is obtained. Could not hold. From the above, it was found that if the hippophae fat is in the range of about 2.5 parts by weight or more and 5 parts by weight or less with respect to 100 parts by weight of soy milk, a good dispersion state can be formed and maintained.
[0034]
Moreover, it turned out that the hippofae fats and oils show the behavior different from these vegetable fats and oils from the test result of the comparative examples 1-9. That is, various vegetable oils and fats showed a simple behavior that they were mixed if the blending ratio with respect to soy milk was low but not mixed if they were high, whereas Hippofae oils and fats were able to obtain a good dispersion state only within a certain range. . This shows the dispersion stabilizing action of moisture and fats and oils by Hippofae fats and oils different from these vegetable oils and fats.
[0035]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, the oil-and-fat containing composition which contains a hippophae oil and fat in a uniform state can be provided. Moreover, according to this invention, the method suitable for obtaining a Hipophae oil-containing composition can be provided. Moreover, according to this invention, the new use of a hippophae fat can be provided.

Claims (7)

A method for producing a composition containing oils and fats as raw materials for fruits and / or seeds of the genus Hippophae,
Step of dispersing stabilize fruits and / or seeds of elaeagnaceae Hippofae genus plants by adding a dispersant composition consisting mainly of fat as raw material for the milk including a moisture and fat content,
A method comprising:   The method of claim 1, wherein the plant is rhamnoides.   The fats and oils made from the fruits and / or seeds of the genus Hippophae plant are contained in an amount of 2.5 parts by weight or more and 5 parts by weight or less based on 100 parts by weight of the liquid material. Method. The method according to claim 1 , wherein the composition is a cosmetic . The method according to claim 1 , wherein the composition is a food . A dispersant composition for soy milk , comprising oils and fats mainly made from fruits and / or seeds of the genus Hippophae. The dispersant composition according to claim 6, comprising honey and / or royal jelly .