JPH03263499A - Powder fat and oil - Google Patents

Abstract

PURPOSE:To obtain powder fats and oils suppressing an offensive smell and a deteriorated smell resulting from oxidation of highly unsaturated fatty acid, comprising a highly unsaturated fatty acid-containing fat and oil, etc., a saccharide, a protein, etc., an emulsifying agent, an edible flavor and tocopherol in a specific ratio. CONSTITUTION:The objective powder fat and oil comprising (A) 20-80% fat and oil or fatty acid containing >=20wt.% >=18C highly unsaturated fatty having >=3 double bonds, (B) 0-60wt.% saccharide, (C) 3-60wt.% protein or peptide produced by hydrolysis thereof, (D) 0-10wt.% emulsifying agent, (E) 1-20wt.% edible flavor of citrus fruit base and further (F) 50ppm to 20wt.% based on the component A of tocopherol.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to powdered oils and fats, specifically 1. Highly unsaturated fatty acids (
1) It relates to a powdered oil and fat containing a large amount of U F A ).

(Prior art) Dyerberg et al. 6.2 by 1 ski
- Human epidemiological studies have shown that Eini 1 Riventan 1 M (I-PA) has a preventive effect on thrombosis. It has become increasingly clear that there is a need to efficiently ingest these PIJFAs, which tend to be deficient in modern diets.

However, these I)UFAs are unstable and easily oxidized to produce peroxides, so it has been difficult to easily prepare them for consumption.

Conventional methods for making LJFA-containing PLJFA edible include: I) Powdering LJFA-containing fats and oils with proteins and sugars to impart stability. How to do this (Japanese Unexamined Patent Publication No. 60-49097-)
A method for obtaining powdered oils and fats by spray-drying low-molecular-weight peptides with oxidation stabilizing effects produced by protein hydrolysis as a base material (New, Food, Inrl, Vol.
, 9 (12) 1989) etc. have been reported C4.

Also, 'IJ Publication No. 60-396, Special Publication No. 6019
956, Japanese Patent Publication No. 60-32675, Japanese Patent Publication No. 173568/1983, and Japanese Patent Publication No. 1983-173568,
No. 54 and other publications (14' also disclose methods for producing powdered oils 1 and 2).

(Problems solved by the invention (7.)) However, the conventional powdered oils and fats obtained by the horn method as described in 1-7. ``The gradual oxidation of IL always leaves behind an unpleasant odor, which is a problem when used in food and other products.

Therefore, the object of the present invention is to develop a powdered oil and fat that can suppress the odor and deterioration caused by the oxidation of highly unsaturated fatty acids and is suitable as a raw material for health foods and functional foods. To provide.

[First Step to Solve the Problems] As a result of various studies, the present invention has developed a specific edible flavor in which oils and fats containing highly unsaturated fatty acids are concentric with 2 proteins or peptides that are hydrolysates thereof. It has been found that powdered fats and oils obtained by adding a specific amount of the above-mentioned ingredients can achieve the objective described in -1-1.

The present invention was made based on the knowledge described above, and carbon atom Y = number 18 or more C-8 highly unsaturated 11 with number 3 or more double bonds
ii Fats, oils, and fatty acids that contain 2% or more of folic acid, viscous 20~・go9t, Ankarato io-,-
60% hydrolysis of protein or i6.゛Yo (1-
4-L, (::to peptide 3, 60%, emulsifier 10
~10%, and edible citrus fruits] Shi・-ha~1・-20%
2. The above oils and fats, fatty acid young (7 l-v'' for fatty acid varnish), -ol 50
Some companies provide powdered fats and oils characterized by containing 2.0% ppm to 2.0%.

The present invention will be explained in detail below.

The highly unsaturated fatty acids contained in the powdered oil and fat of the present invention are highly unsaturated fatty acids having 18 or more carbon atoms and 3 or more double bonds.
It is a saturated fatty acid, and specific examples include
Dihomogammasono1/acic acid, arachinic acid, eico→
nobentaenoic acid, and lj:+zahexaco,nic acid (1
) HA ) etc.

The fats and oils, fatty acids, and fatty acid cores used in the present invention contain 20% of the polyunsaturated fatty acids listed in -1-1.
It contains -Y.

1. Refuse oils, fatty acids, or fatty acids. It is an oil and fat containing highly unsaturated fatty acids.

Examples include vegetable oils such as perilla oil and moonflower oil, aquatic animal oils such as fish oil and whale oil, and fatty acids and fatty acid esters obtained from these oils and fats, with a blending amount of 20 to 8 ().
%, if it exceeds 80%, it will not be possible to obtain a good powdered oil or fat, and if it is less than 20%, physiological activity due to the polyunsaturated fatty acid cannot be expected.

The name of the protein used in the present invention or the pegneed produced by its hydrolysis is 2. Milk, whole milk powder, skim milk powder, milk proteins such as casein, egg white, plasma proteins,
Gelatin, animal and vegetable proteins such as soybean protein, and acid salts (decomposition products and enzymatic decomposition products, etc.), and
Peptides such as acid or enzymatic decomposition products of proteins with low solubility in water G such as wheat gluten are also used.5. The blending amount is 3 to 60%, and if it exceeds 60%, the relative ratio of highly unsaturated fatty acids becomes too low and IF chemical activity cannot be expected, and if it is less than 3%, stable emulsification cannot be achieved. .

1' used in the present invention! and j7 include intermediate saccharides such as glucose, oligosaccharides such as sulfate and mal I, polysaccharides such as starch, and dextrin,
The blending amount is from 0 to 60%, preferably from 5 to 40%; if it exceeds 60%, the relative proportion of the highly unsaturated fatty acid decreases, which is not preferred.

Examples of the emulsifying agent and L7 used in the present invention include l-nocytine, prop-11-pyrene glycol, fatty acid monoglyceride, sucrose fatty acid nistyl, and polyglycerin. Good to have,
0 to 10%, preferably 1 to 5%.

The flavor used in the present invention is a citrus edible flavor.
- bar, specific examples of which include (1,000 liters), lemon lime, sudachi, kabosu, orange, etc., and the blending amount is 1 to 20%, preferably 1, If the depth is less than 61%, which is 2 to 15%, there will be no effect of adding louva, and if it exceeds 20%, the relative proportion of polyunsaturated fatty acids will drop and no physiological activity can be expected.

There is no problem with the commercially available 2-Year-Zui 111-7 Y-1 "Sur mixture" used in the present invention, and the blending amount is n'! j／j＼
Fats and oils, fatty acid name + - or fatty acid T-su +9
,::,vs',-(50pph'' 2.0%.

Good-J: L, <ha? 00 yen group/kawa, 0% - there is.

When the amount is less than 50 pp, the antioxidative ability of 1.2% is exhibited, and even when the amount exceeds 2.0%, there is no significant improvement in anti-acidity (1.2%).

Not possible.

The oils and fats of the present invention are usually obtained as follows (a:=, b-), although the manufacturing method is not limited.

That is, the number of carbon atoms is 1) 3 or more and 1- and the number of heavy rods; 3 or more and 1-
The high melon unsaturated fatty acids -) O% or higher, the oils and fats, fatty acid names, < are fatty acids - edible sotohar,
1. Mix and dissolve the predetermined amounts of each of ZI'7 and xn. Bebuti 1ζ and necessary (1
,For the time being, add a predetermined amount of saccharide to warm water (1), mix and dissolve (2) Emulsifier, if necessary, use 1; If it is water-soluble, add it to the latter and mix and dissolve. Next, mix and emulsify both 4 and 1 and spray dry. ) can be done.

〔Example〕

1'J, -F, the present invention is 171 illustrative (
, 'As explained, 6 Example 1 G: I''A18%, ■) HA12% and other PUFA1
To 500 g of concentrated fish oil with a content of 5%, add 1. ．． '
-,,i・Sofreha 100g, sanctified acid monoglyceride! Added 20g and 2gt and mixed.

Next, add (8 g of sugar fatty acid ester, 300 g of sodium casein, and 4 strings)
Dissolved in 1R of o'c warm water. Mix and emulsify both 7
, spray-dried and 7-ζ) free of fat and oil.

Example 2 E PΔ2[;%, DHA13% and other P[I F
500 g of concentrated fish oil containing 10% A
・1000g J1) = 100g of bar...D
-Add 1g of oil to 111. , mixed 7. Next, 199 g of caseinna 1 Liu J and 200 g of dried egg white were heated at 50'C.
Dissolved in hot water IP 7. Both moxibustion-mix emulsification and spray drying 1. A powdered oil and fat was obtained.

Example ((g) PA 30%, ]] 1111515% other P I F
500g concentrated fish oil ethyl ester containing 7%
1. - Added 1.00 g of Nfreeher, 20 g of fatty acid monoglyceride, and 2 g of tocopherol, and mixed. Next, Kart [Insodium 150g, Jtsuk+---su 21Bg and sucrose fatty acid ester 10
g was dissolved in 2C of 60'C hot water. Both were mixed and emulsified and spray-dried to obtain one liter of powdered fatty acid.

Comparative Example 1 The same operation as in Example 1 was carried out using 600 g of the concentrated fish oil used in Example 1, but without adding Orange Frelbar, to obtain a powdered fat or oil.

Comparative Example 2 Using 600 g of the concentrated fish oil used in Example 2, the same operation as in Example 2 was performed without adding Shi.

Comparative Example 3 Using 600 g of the concentrated fish oil used in Example 3, and without adding lemon rhubarb, Example 3. L1
Follow the master's operations 1-j, and use the Chirukoster I
+”J)Jo Example 1-; 3, Comparative Example 1 to Powder manufactured in 3?
+Ii Jut was subjected to a sensory evaluation of odor by 10 people. Evaluation criteria 1. L, as above 5
The score was 1, and the results are shown in Table 1.

5 points: There is a good scent of Tullebar.

4 points; Smells like 1.

3 points: There is a slight scent of fragrant fruit and a slight fishy smell.

2 points: There is a weak fishy odor.

1 point: There is a strong fishy odor.

Table 1 [Effects of the invention] According to the present invention, the oxidation and deterioration number of highly unsaturated fatty acids, =
So 7.1jiruy? Odor and deterioration odor can be suppressed by 4 degrees, and extremely high quality powdered oils and fats can be produced.

Furthermore, the powdered oil and fat of the present invention contains a high content of highly physiologically active polyunsaturated fatty acids of 20% or more, has a good flavor, and is very useful as a raw material for healthy foods and functional foods. It is suitable for shifting.

Claims (1)

[Claims] 20-80% of fats and oils, fatty acids or fatty acid esters containing 20% (wt%) or more of highly unsaturated fatty acids having 18 or more carbon atoms and 3 or more double bonds;
Contains 0 to 60% saccharides, 3 to 60% of proteins or peptides produced by their hydrolysis, 0 to 10% of emulsifiers, and 1 to 20% of citrus edible flavor, and contains 0 to 20% of saccharides, fatty acids, or fatty acid esters. A powdered oil and fat characterized by containing 50 ppm to 2.0% of tocopherol.