JPH02292397A - Edible oil or fat composition and processed food - Google Patents

Abstract

PURPOSE:To prepare an edible oil or fat compsn. which acts to properly maintain the lipid metabolism in vivo by specifying the compsn. of fatty acids which comprise polybasic unsatd. fatty acids and satd. fatty acids and constitute the edible oil or fat. CONSTITUTION:The compsn. of fatty acids constituting an edible oil or fat is specified as follows: the wt. ratio of 18 to 22C polybasic unsatd. fatty acids to 12 to 16C satd. fatty acids is (1:1) to (2.5:1) and the wt. ratio of n-6 polybasic unsatd. fatty acids (e.g. linolic acid) to n-3 polybasic unsatd. fatty acids (e.g. eicosapentaenoic acid) in said 18 to 22C polybasic unsatd. fatty acids is (3.5:1) to (6.5:1).

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to edible oil and fat compositions and processed foods that have a fatty acid composition optimal for maintaining proper lipid metabolic function in vivo. [Problems to be solved by the prior art and the invention] Fat is a major dietary component along with proteins and carbohydrates.
In particular, it is a useful nutrient as an energy source. Fats include triacylglycerols and other lipids (such as phospholipids)
It exists in the form of natural oils and fats whose main constituents are, and these oils and fats are usually ingested as food. Fats and oils contain various fatty acids and are essential dietary materials due to their nutritional effects. Among the fatty acids contained in fats and oils, the nutritionally essential ones are linoleic acid, arachidonic acid, and linolenic acid. It is used in vivo as a raw material for prostaglandins, thromboxane A2, leukotrienes, etc.). In recent years, the three essential fatty acids mentioned above, eicosapentaenoic acid,
The nutritional and physiological effects of polyunsaturated fatty acids such as docosahexaenoic acid have been known to lower blood cholesterol, blood triacylglycerol, and inhibit platelet aggregation. It has also been revealed that among polyunsaturated fatty acids, the nutritional physiological significance of the N-6 series, such as linoleic acid and arachidonic acid, and the N-3 series, such as linolenic acid and eicosapentaenoic acid, is different. ．． That is, n-6 series polyunsaturated fatty acids are used as materials for 2 series eicosanoids, and n-3 series polyunsaturated fatty acids are used as materials for 3 series eicosanoids. Furthermore, regarding eicosanoids, it has been found that the production balance of prostacyclin, which has an inhibitory effect on platelet aggregation, and thromboxane A2, which has an effect on platelet aggregation, is important, and the production of prostacyclin is important for the prevention of cerebral thrombosis. It is said that it is preferable to bring about an eicosanoid production situation in which the production of thromboxane A2 is increased and the production of thromboxane A2 is decreased.
On the other hand, excessive intake of linoleic acid is known to cause side effects such as an imbalance in eicosanoid production and promotion of gallstone formation, and it has also been shown that there is a possibility of an increase in lipid peroxidation in the body. In addition, nutritional and physiological findings regarding saturated fatty acids include that animal fats and oils containing a large amount of saturated fatty acids have an effect on raising blood cholesterol and blood triacylglycerol, and that excessive intake can induce obesity. As mentioned above, a lot of nutritional physiological knowledge regarding various fatty acids is becoming clear, but in order to maintain proper lipid metabolic function in the actual diet and live a healthy life,
The question is what kind of fats and oils should be ingested and in what amounts. Namely, in recent years, hyperlipidemia, ischemic heart disease, cerebral thrombosis,
Due to their association with adult diseases such as obesity, there is a trend in which animal fats and oils containing saturated fatty acids are avoided, and vegetable fats and oils containing a large amount of unsaturated fatty acids are increasingly used. However, as the side effects of excessive intake of linoleic acid, an unsaturated fatty acid, are also known, it cannot be said that simply consuming large amounts of vegetable oils and fats is sufficient. After fats and oils are ingested, they are basically broken down into various fatty acids and monoacylglycerols during the digestive process and then absorbed. Each absorbed fatty acid exerts nutritional and physiological effects that are beneficial to the living body, but on the other hand, for example, if the intake of fats and oils containing a large amount of saturated fatty acids is excessive, the amount of fat that is absorbed can lead to hyperlipidemia and obesity. It causes accumulation in the body and has a serious impact on lipid metabolic function. Therefore, as a way to solve these problems, it is desired to develop an edible oil and fat composition that has an optimal fatty acid composition to maintain proper lipid metabolic function. Conventionally, edible oil and fat compositions include those containing 14 or more carbon atoms as saturated acids in the glyceride fatty acid composition.
0% or less, 10 to 80% of those with 8 to 12 carbon atoms, 10 to 30 of monoenoic acids with 16 to 18 carbon atoms as unsaturated acids
%, consisting of 80-10% polyenoic acid containing 18 or more carbon atoms and 2 or more double bonds, and as the polyenoic acid, eicosapentaenoic acid and/or docosahexaenoic acid is 1/100 to 1/2 of linoleic acid. (Japanese Patent Application Laid-Open No. 60-49745). This edible oil and fat composition is said to have the most suitable composition for maintaining human health and improving the constitution, but the fatty acid composition of the composition described in this publication has a composition range of saturated fatty acids and unsaturated fatty acids. It is very broad and ambiguous, and at the same time, there are no scientifically proven examples of maintaining health or improving physical condition, which is the goal, and does not provide a solution to the above problems.

In addition, JP-A No. 61-249371 discloses that palmitic acid is 10-30%, oleic acid is 20-50%, and linoleic acid is 15-40%.
A nutritional drink composition having a fatty acid composition in which the proportion of palmitic acid bonded to the hydroxyl group of the carbon in position is 35% or more is disclosed, but the only statement is that this is also nutritionally superior and has good digestibility. However, no specific examples of proof or effects have been disclosed. Therefore, the answer to the optimal dietary fatty acid composition for maintaining proper lipid metabolic function remains unclear.
Only a few Western countries have recommended that fat intake be 30-35% of total calorie intake and that saturated fat intake be lower than current levels.

The present invention was made in view of the above circumstances, and an object of the present invention is to provide an edible oil and fat composition and a processed food that maintain proper lipid metabolic function.

[Means and effects for solving the problem] The present inventors,
In order to achieve the above objectives, we conducted extensive research using natural and processed oils and fats available in the food industry, and found that in order to properly maintain lipid metabolic function, polyunsaturated fats with a carbon number of 18 to 22 are required. The weight ratio of fatty acids to saturated fatty acids having 12 to 16 carbon atoms (hereinafter referred to as P/S ratio), and the weight ratio of fatty acids having 18 to 16 carbon atoms.
Weight ratio of n-6 series polyunsaturated fatty acids and n-3 series polyunsaturated fatty acids in 22 polyunsaturated fatty acids (hereinafter referred to as n
-6/n-3 ratio) is important, and the P/S ratio is 1 to 2.5, especially 1 to 2.5.
2, n-6/n-3 ratio from 3.5 to 6,5,
In particular, it was found that various parameters related to lipid metabolism could be optimized for the first time by setting the ratio to 4 to 6. That is, the P/S ratio is 1 to 2.5, more preferably 1.
~2, an edible fat composition or processed food having a fatty acid composition with an n-6/n-3 ratio of 3.5 to 6.5, more preferably 4 to 6, as is clear from the experiments described below.
It maintains low levels of lipids such as cholesterol and triacylglycerol in serum, liver, and arteries, and the fatty acid composition of phospholipids, which are major components of biomembranes in tissues such as the liver and heart, as well as linoleic acid to arachidonic acid in biomembranes. Furthermore, in terms of eicosanoid production balance, it is possible to maintain the production amount of thromboxane A2, which has platelet aggregation effect, at a certain level, and to maintain the production amount of pstacyclin, which has platelet aggregation inhibitory effect, at a high level. We have discovered what can be done and have come up with the present invention. Therefore, the present invention provides a weight ratio CP/S of polyunsaturated fatty acids having 18 to 22 carbon atoms and saturated fatty acids having 12 to 16 carbon atoms.
ratio) is 1 to 2.5:1, and has a carbon number of 18 to 22
The weight ratio of n-6 series polyunsaturated fatty acids to n-3 series polyunsaturated fatty acids in the polyunsaturated fatty acids (n-6
/n-3 ratio) of 3.5 to 6.5:1, and an edible oil and fat composition having a carbon number of 18 to 22.
The weight ratio of polyunsaturated fatty acids to saturated fatty acids having 12 to 16 carbon atoms (P/S ratio) is 1 to 2.5:1, and
The weight ratio (n-6/n-3 ratio) of n-6 series polyunsaturated fatty acids and n-3 series polyunsaturated fatty acids in polyunsaturated fatty acids having 18 to 22 carbon atoms is 3.5. ~6.
To provide a processed food characterized by containing oil and fat in a ratio of 5:1.

The present invention will be explained in more detail below.

The edible oil and fat composition according to the present invention can be prepared as described above. P/
S ratio is 1 to 2.5, more preferably 1 to 2, n-6/n
It has a fatty acid composition with a -3 ratio of 3.5 to 6.5, more preferably 4 to 6, and maintains proper lipid metabolism in the body. However, the above P
/S ratio, n-6 / n-3 ratio, the concentration of triacylglycerol and cholesterol in blood and tissues, the fatty acid composition of phospholipids in biological membranes, and the conversion of linoleic acid to arachidonic acid may be affected. This causes disturbances in parameters such as the biosynthesis balance of eicosanoids such as prostacyclin and thromboxane A2, and it becomes impossible to maintain lipid metabolism appropriately.

The edible oil and fat composition of the present invention contains safflower oil, evening primrose oil, sunflower oil, corn oil, cottonseed oil, soybean oil, sesame oil, rice bran oil, rapeseed oil, etc., which contain a large amount of n-6 series polyunsaturated fatty acids. Vegetable oils, vegetable oils such as perilla oil and linseed oil that contain a lot of n-3 polyunsaturated fatty acids, fish oils such as sardine oil, and palm oil and coconut oil that contain a lot of saturated fatty acids. It can be obtained by blending appropriate amounts of two or more types of fats and oils selected from vegetable oils such as, animal fats and oils such as lard, beef tallow, and chicken oil. In addition, other processed oils and fats, such as soybean oil, palm oil, coconut oil, hydrogenated beef tallow oil, transesterified oil, medium-chain fatty acid triacylglycerol, etc., may be further blended within the range of the fatty acid composition of the present invention. You can. Table 1 shows the main fatty acid compositions of various oils and fats, as well as polyunsaturated fatty acids with 18 to 22 carbon atoms, n-6 series polyunsaturated fatty acids, r3 series polyunsaturated fatty acids, and carbon numbers. shows a composition of 12 to 16 saturated fatty acids, and by appropriately combining these fats and oils, the edible fat composition of the present invention can be produced. Note that the oils and fats that can be used in the present invention are, of course, not limited to those shown in Table 1. The edible oil and fat composition of the present invention is produced after blending appropriately selected various oils and fats. If necessary, simply stir and mix while heating, or homogenize with a homogenizer. It can be manufactured as a homogeneous liquid, semi-solid or solid product. As described above, the edible fat composition of the present invention can be made into a liquid, semi-solid, or even solid product depending on the type of fat used, so it can be used in the same manner as commonly used edible fats and oils. be. That is, the edible oil and fat composition of the present invention can be used as cooking oil, dressing oil, shortening for confectionery, and other food processing oils and fats.

In addition, since interest in the health of pet animals such as dogs and cats has increased in recent years, the edible oil and fat composition of the present invention can also be used as an additive oil and fat for pet food. Processed foods containing such oil and fat compositions have a fatty acid composition with a P/S ratio of 1 to 2.5. n-67n
-3 ratio must be between 3.5 and 6.5. That is, the P/S ratio calculated from the oil and fat previously contained in the processed food and the oil and fat composition blended therein, n - 6 / n
-3 ratio is required to be within the above range. Therefore, the P/S ratio of fats and oils contained in processed foods, n − 6 /
The P/S ratio and n-6/n-3 ratio of the oil and fat composition to be blended are appropriately selected based on the n-3 ratio. In this case, the P/S ratio of fats and oils contained in the processed food. n-6/n-
3. Depending on the ratio, the P/S ratio of the oil and fat composition, n-67n-3
The ratios are within the above ranges, i.e. 1-2.5 and 3.5-6.
There is no problem even if it deviates from the range of 5, and the fatty acid composition of the final processed food has a P/S ratio of 1 to 2.5, n-6/n
-3 ratio should be in the range of 3.5 to 6.5. When manufacturing processed foods, depending on the manufacturing conditions, selected oils and fats may be separately blended at appropriate points in the manufacturing process.

The edible oil and fat composition of the present invention contains polyunsaturated fatty acids, and in order for these unsaturated fatty acids to contribute to the function of properly maintaining the lipid metabolic function as defined in the present invention in vivo, it is necessary to ingest them. It is necessary to maintain a predetermined fatty acid composition until the end. Therefore, in order to prevent oxidation of unsaturated fatty acids, it is preferable to add various food grade antioxidants, such as tocopherol, as appropriate. [Effects of the Invention] The edible oil and fat compositions and processed foods of the present invention exhibit the effect of maintaining proper lipid metabolism in the body, have a specific fatty acid composition, and reduce triacyl levels in blood and tissues. It maintains glycerol and cholesterol concentrations appropriately, and also optimizes the fatty acid composition of phospholipids in biological membranes to maintain a constant conversion rate from linoleic acid to 7-rachidonic acid, and further improves eicosanoids such as prostacyclin and thromboxane A2. By keeping the biosynthetic balance in a favorable state, lipid metabolism is maintained appropriately. Therefore, the edible oil and fat compositions and processed foods of the present invention not only contain nutritionally necessary essential fatty acids as described above, but also have the effect of properly maintaining lipid metabolic function in the body when ingested. It contains a novel fat composition that exhibits a completely different effect from conventional fats and oils or blended fats and oils. Therefore, by ingesting the edible oil and fat compositions and processed foods of the present invention, the lipid metabolic function in the body can be properly maintained, resulting in hyperlipidemia, arteriosclerosis, ischemic heart disease, cerebral thrombosis, and obesity. The risk of adult diseases caused by abnormalities in lipid metabolism, such as The edible oil and fat compositions and processed foods of the present invention, which have the advantage of being able to be used in the same way as edible oils and fats, provide a means for maintaining health and preventing adult diseases that are beneficial to people, especially in developed countries facing aging societies. It is something.

Next, an experimental example will be shown to specifically explain the effects of the present invention. [Experimental example] In order to find the optimal fatty acid composition of dietary fat to maintain proper lipid metabolic function, the P/S ratio of dietary fat (
Polyunsaturated fatty acids having 18 to 22 carbon atoms / 12 to 1 carbon atoms
6 saturated fatty acid ratio) and n-6/n-3 ratio (carbon number 18
~22 n-6 series polyunsaturated fatty acids / carbon number 18-2
The following experiments were conducted using various oil and fat mixtures prepared with various ratios of n-3 series polyunsaturated fatty acids (2). In addition, in the following examples, all percentages are percentages by weight. 11: Effect of P/S on various parameters of lipid metabolism
Effect of ratio (method) SD (Sprague-Dawley) male rats (4 weeks old, initial weight 133±4 g.Specif
ic Pathogan Free) in 5 groups (each group 6~
7 animals), and prepared oil and fat mixtures with different PZS ratios (n
-6/n-3 ratio is approximately constant at around 6).
After feeding ad libitum on a 5% cholesterol diet (Table 3) for 3 weeks, they were sacrificed after an overnight fast and blood and tissue lipid analysis was performed, as well as arterial prostacyclin (PGI2)
) production amount and thromboxane A2 (TXA,
) The production amount was measured. Table 1 [Results] There were no differences between the groups in terms of food intake, weight gain, and organ weight.
but. It was observed that various parameters related to lipid metabolism varied as the P/S ratio changed.

That is, as shown in Figure 1, serum and liver cholesterol (CHOL) concentrations and liver triacylglycerol (TG) concentrations remain low and constant when the P/S ratio is around 2 or higher, and serum triacylglycerol concentrations decrease. The P/S ratio was low at 2 or less. Furthermore, there was no effect of the P/S ratio on cholesterol concentrations in adipose tissue and arteries. In addition, as shown in Figure 2, liver phospholipids (phosphatidylcholine)
The composition of the main unsaturated fatty acids in the P/S ratio becomes constant when the P/S ratio is around 2 or more, and the conversion index from linoleic acid (C, 8.2) to arachidonic acid (C Z. 14) is when the P/S ratio is 1. ~2
This has become constant. Similar results were obtained for cardiac phospholipids. Furthermore, as shown in Figure 3, the amount of prostacyclin (PGI) produced in the arteries tends to be high when the P/S ratio is 2 or less, and the amount of thromboxane A, (
The amount of TXA,) produced did not seem to be affected by the P/S ratio and was almost constant. Therefore, it was revealed that the smaller the P/S ratio, the lower the production amount ratio (TXA./PGI.) of thromboxane A2 and prostacyclin.

The above results indicate that n − 6 / n − of dietary fat
If the 3 ratio is almost constant around 6, the P/S ratio is 1 to 2.5.
, especially in the range of 1 to 2 indicates that various parameters related to lipid metabolism are optimized. In other words, lipid levels such as cholesterol and triacylglycerol in serum and liver are maintained low, and the fatty acid composition of phospholipids, which are the main components of biomembranes in tissues such as the liver and heart, and from linoleic acid to arachidonic acid in biomembranes are maintained low. In addition, in terms of eicosanoid production balance, the production of thromboxane A1, which has a platelet aggregation effect, is maintained at a certain level, and the production of prostacyclin, which has a platelet aggregation inhibitory effect, is maintained at a high level. becomes. Initial weight 117±3 g. Specific Pat
Hogen Free) were divided into 5 groups (6 to 7 animals in each group), and oil and fat mixtures with different n-6/n3 ratios ( The same 0.5% cholesterol diet as in Experiment 1 (Table 3) containing 10% P/S ratio (approximately constant at 1.1 to 1.2).
After being fed ad libitum for 3 weeks, they were sacrificed by fasting overnight as in Experiment 1, and the lipids in blood and tissues were analyzed, as well as the amount of prostacyclin (PG I) produced in arteries and platelets. The amount of thromboxane A2 (TXA,) produced was measured.

(Method) S D (Spra (ue-Davley) male rats (4 weeks old, ?Results) There were no differences between the groups in terms of food intake, body weight gain, and organ weight.
However, with changes in the n-6/n-3 ratio,
Various parameters related to lipid metabolism were observed to fluctuate. That is, as shown in Fig. 4, serum and liver cholesterol concentrations showed opposite fluctuations in response to changes in the n-6/n-3 ratio; In case No. 6, serum and liver cholesterol concentrations were intermediate values within their respective fluctuation ranges. in this case,
Serum triacylglycerol concentration -6/n-
The hepatic triacylglycerol concentration was not affected by the n-6/n-3 ratio, although it became low when the n-3 ratio was around 5 or less. Furthermore, as shown in Figure 5, the n-6/n-3 ratio had no effect on the cholesterol concentration in adipose tissue, but the n-6/n-3 ratio had no effect on the cholesterol concentration in the arteries.
The n-3 ratio was low, ranging from 2 to 6. The main unsaturated fatty acid composition in liver phospholipids (phosphatidylcholine) is
When the n-6/n-3 ratio is 4 to 6 or more, it becomes constant and changes from linoleic acid (Ct■,) to arachidonic acid (
The conversion index to C2.4) also became constant when the n-6/n-a ratio was around 4 or higher. Similar results were obtained for cardiac and arterial phospholipids. Furthermore, as shown in Figure 6, prostacyclin (PGI) production in the arteries is n -
When the 6/n-3 ratio is 4 or more, there is a tendency to be high, and the amount of thromboxane A, (TXA,) produced by platelets is n
-6/n-3 ratio was high at around 2. Production ratio of thromboxane A2 and prostacyclin (TXA
, /PGI2 ratio) is n-6/n-3 ratio is 5
It became clear that it stabilized at more than the front and back.

The above results show that when the P/S ratio of dietary fat is almost constant at 1 to 2, the n-67n-3 ratio is 3.5 to 6.5, especially 4.
A range of 6 to 6 indicates that various parameters related to lipid metabolism are optimized. In other words, lipid levels such as cholesterol and triacylglycerol in serum, liver, and arteries are maintained low, and the fatty acid composition of phospholipids, which are the main components of biological membranes in tissues such as the liver and heart, and linoleic acid in biological membranes are maintained low. 7 The conversion to rachidonic acid is stabilized, and furthermore, in the eicosanoid production balance, the production of thromboxane A2, which has a platelet aggregation effect, is maintained to a certain degree low, and the production of prostacyclin, which has a platelet aggregation inhibitory effect, is maintained high. It becomes something. (Method) SD (Sprague-Dawley) male rats (4 weeks old, initial weight 117±2 g. Spec1f
1c Pathogen Free) were divided into 5 groups (6 animals in each group), and oil and fat mixtures with different n6/n-3 ratios (P/ The same 0.5% cholesterol diet as in Experiment 1 containing 10% (S ratio is almost constant at 1.4 to 1.6) was used.
Table 3] was allowed to freely feed for 3 weeks, and then sacrificed after being fasted overnight in the same manner as in Experiment 1. In addition to analyzing lipids in the blood and tissues, the amount of prostacytalin (PGIIl) produced in the arteries and Thromboxane A in platelets. (TXA,) production amount was measured. [Results] There were no differences in food intake, body weight gain, or organ weight between the groups. However, it was observed that various parameters related to lipid metabolism varied with changes in the n-6/n-3 ratio. That is, as shown in FIG. 7, serum and liver cholesterol concentrations and serum triacylglycerol concentrations are n −
When the 6/n-3 ratio was around 5 or less, it became low. On the other hand, the cholesterol concentration in arteries has an n-6/n-3 ratio of 4.
It was lower than before and after. In addition, as shown in Figure 8, the composition of major unsaturated fatty acids in liver phospholipids (phosphatidylcholine) is n
-6/n-3 ratio became constant around 5 or higher, but arachidonic acid (CZ.

,．． ) increases as the n-6/n-3 ratio increases, and increases from linoleic acid (Ca..2) to arachidonic acid (Ca.
The conversion index to l+, 4) is n − 6 7 n − 3
A ratio of 4 or higher was high. Similar results were obtained for cardiac and arterial phospholipids. Furthermore, as shown in Figure 9,
Arterial prostacyclin (PGI!) production is n-6
/n-3 ratio tends to be high when it is around 6 or higher, and the amount of thromboxane A (TXA,) produced by platelets is n-6/n-3.
The n-3 ratio was low at 6 or less. In addition, the production ratio of thromboxane A2 and prostacyclin (TXA./
P.G.I. It was revealed that the n-6/n-3 ratio was stabilized when the ratio was around 5 or less.

The above results show that when the P/S ratio of dietary fat is almost constant at 1 to 2, the n-67n-3 ratio is 3.5 to 6.
．． 5, particularly in the range of 4 to 6, indicates that various parameters related to lipid metabolism are optimized. That is, lipid levels such as cholesterol and triacylglycerol in serum, liver, and arteries are maintained low, and the fatty acid composition of phospholipids, which are the main components of biological membranes in tissues such as the liver and heart, and linoleic acid in biological membranes are maintained low. Conversion to arachidonic acid is stabilized, and furthermore, in terms of eicosanoid production balance, the production of thromboxane A2, which has a platelet aggregation effect, is maintained at a certain level, and the production of prostacyclin, which has a platelet aggregation inhibitory effect, is maintained at a high level. becomes. Examples will be shown below, but the present invention is not limited to the following examples.

[Example 1]

SD (Sprague-Dawley) male rats (4 weeks old, initial weight 121±3 g.Specif
An experiment similar to Experiment 2 was conducted using ic Pathogen Free). However, in addition to the five groups in Experiment 2, three new groups were created, and these three groups received corn oil, rapeseed oil, perilla oil, and sardine oil. PZS ratio prepared using lard, palm oil, etc. is 1.0 to 2.0, and n − 6
7 0.5 as in Experiment 1 containing 10% of the oil/fat mixture A-C shown in Table 6 with an n-3 ratio of 4.0 to 6.0.
% cholesterol diet (Table 3) was administered.

As a result, responses such as serum and liver lipid concentrations, prostacytalin (PGI) production in arteries, and thromboxane A (TXA.) production in platelets were almost the same as the results of Experiment 2. , fat mixture 9 according to the present invention (Table 4). Various parameters related to lipid metabolism were optimized in the four groups administered with A-C (Table 6), and the P/S ratio, n 6/n
It was confirmed that lipid metabolic function is maintained appropriately if the 3 ratio is within the range of the present invention. Table OTA: octadetetraenoic acid, EPA: eicosapentaenoic acid, DPA: docosapentaenoic acid, DHA: docosahexaenoic acid, polyunsaturated fatty acid with 18 to 22 carbon atoms/carbon number 12 to 1
Ratio of saturated fatty acids of 6 n-6 series polyunsaturated fatty acids with 18 to 22 carbon atoms/
Ratio of n-3 series polyunsaturated fatty acids having 18 to 22 carbon atoms [Example 2] Considering the fatty acid composition of various oils and fats, various oils and fats were blended in the proportions shown in Table 7, and stirred and mixed as they were. Alternatively, after stirring and mixing while heating, the mixture was cooled to prepare a liquid, semi-solid, or solid edible fat composition. These oil and fat compositions could be used satisfactorily as cooking oils and fats for various dishes. [Example 3] Using the oil and fat mixtures E and L prepared in Example 2, emulsified liquid dressings and separated liquid dressings having the following compositions were produced in a conventional manner. Even when these oil and fat mixtures E and L were used, there were no manufacturing problems and products with good flavor were obtained. Vinegar 10% 12
% Sugar Sugar 8 Fat Composition E 35 Fat Composition L Soy Sauce Mirin L-Glutamine Sodium Ultra Sodium Phosphate To 100 parts by weight of oil/fat mixture K shown in Example 2, 0.3 parts by weight of stearic acid monoglyceride and 0.3 parts by weight of soybean lecithin were added.
3 parts by weight were added to prepare bread and confectionery shortening in a conventional manner. This preparation could be used in the production of bread in the same way as conventional shortening. [Example 5] Using the oil and fat mixture I prepared in Example 2, blending raw materials →
Dry type dog food was manufactured through the process of extrusion (pressure extrusion) → oil coating → commercialization.

Coating with oil/fat mixture I is possible by a conventional method;
There were no manufacturing problems. In addition, as a result of analyzing the fatty acid composition of the fat extracted from this product, the P/S ratio was 1.
85, and the n-6/n-3 ratio was 4.18. [Example 6] Using the oil/fat mixture H prepared in Example 2, a hard biscuit type solid food having the following composition was produced by a conventional method. This food is a nutritionally balanced food containing sufficient vitamins and minerals. Results of analyzing the fatty acid composition of the fat extracted from this product. P/S ratio is 1.23, n −
The 6/n-3 ratio was 5.12. Hard biscuit type flour sand Sugar glucose fat mixture H Skim milk powder Vitamins and minerals Food Ammonium carbonate Sodium bicarbonate 100 parts 0.5 0.5 0.5 0.9 0.6 Total 150 parts [Example 7] ] Using the oil m mixture G prepared in Example 2, a retort curry having the following composition was produced by a conventional method.

As a result of analyzing the fatty acid composition of the fat extracted from this product, the P/S ratio was 1.12 and the n-G/n-3 ratio was 4.73.

Retort curry beef belly 5 parts Beef shoulder 20 Onions 40 Potatoes 20 Carrots 20 Fat mixture G 10 Curry powder 2 Spices Small amount Water 143 total
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[Brief explanation of the drawing]

Figure 1 is a graph showing the influence of the P/S ratio on serum and liver lipid concentrations in Experiment 1. Figure 2 is the fatty acid composition of liver phospholipids (phosphatidylcholine) and the index of conversion from linoleic acid to arachidonic acid in Experiment 2. P on
Figure 3 is a graph showing the influence of the /S ratio, and the production amounts of prostacyclin (PGI,) in arteries and thromboxane A, (TXA,) in platelets and their production ratios (TXA./PGI,) in Experiment 1. Figure 4 is a graph showing the influence of the n-6/n-3 ratio on serum and liver lipid concentrations in Experiment 2, Figure 5 is a graph showing the influence of the P/S ratio on Effect of n-6/n on the fatty acid composition of liver phospholipids (phosphatidylcholine) and the conversion index of linoleic acid to arachidonic acid 8
Figure 6 is a graph showing the influence of the -3 ratio on prostacyclin (PGI2) in the artery in Experiment 2. Effect of n − on the production amount of thromboxane A, (TXA,) and their production ratio (TXA,/PGI, ratio) in platelets
Graph showing the influence of n-6/n-3 ratio, Figure 7 shows the effect of n-6 on serum and liver lipid concentrations in Experiment 3.
Figure 8 shows the influence of the n-6/n-3 ratio on the fatty acid composition of liver phospholipids (phosphatidylcholine) and the conversion index from linoleic acid to arachidonic acid in Experiment 3. The graph shown in Figure 9 shows the relationship between prostacyclin (PGI2) in arteries and thromboxane A (TX) in platelets in Experiment 3.
A,) production amount and their production ratio (TXA./PGL
3 is a graph showing the influence of the n-6/n-3 ratio on the n-6/n-3 ratio. Applicant Lion On Co., Ltd. Agent Patent Attorney Takashi Kojima (and other names) Figure 1 Figure 2 F/s c v (Order Az /16r.) Figure 7 Ministry Ip//N Zure

Claims (1)

[Claims] 1. Polyunsaturated fatty acid having 18 to 22 carbon atoms and 12 carbon atoms
-16 saturated fatty acids in a weight ratio of 1 to 2, 5:1, and n- in polyunsaturated fatty acids having 18 to 22 carbon atoms.
An edible oil or fat composition characterized in that the weight ratio of 6 series polyunsaturated fatty acids to n-3 series polyunsaturated fatty acids is 3.5 to 6.5:1. 2. Polyunsaturated fatty acids with 18 to 22 carbon atoms and 12 carbon atoms
-16 saturated fatty acids in a weight ratio of 1 to 2.5:1, and the n-
A processed food characterized by containing fats and oils at a weight ratio of 6 series polyunsaturated fatty acids to n-3 series polyunsaturated fatty acids of 3.5 to 6.5:1.