JPH0410520B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to novel edible oils and oil-based nutritional foods. Recently, a series of nutritional and medical studies have progressed from epidemiological surveys of Eskimo people, and eicosapentaenoic acid (C ₂₀ : ₅ ω3), which is contained in the oil and fat components of hornets, has been developed.
EPA (hereinafter referred to as EPA) is an important lipid for health and nutrition, and is effective in the prevention and treatment of thrombotic diseases, including myocardial infarction, which is common in adults, and has the effect of lowering serum total cholesterol. The application of EPA as a pharmaceutical agent such as anti-arteriosclerotic, anti-platelet, and thrombotic agent has been developed. However, it is more correct to consume cooked processed fish products through the daily diet as food, rather than as medicine, to naturally absorb EPA, improve plasma lipids, and prevent adult diseases of the cardiovascular system.
However, in order to obtain the greatest effect of EPA, it is said that it is desirable to ingest 3g or more per person per day, and this is not the case for Eskimos, who regularly eat a lot of fish.
This is extremely difficult in the modern Japanese diet and in countries where meat is the main food. For example, even if you eat two large sardines with a high EPA content in their fat and oil, each fish weighs 100g, the edible part is 55%, and the fat content is 9%.
If the EPA content is 14%, the EPA intake is 1.39g, and it is almost impossible to ingest 3g of EPA every day. On the other hand, consumption of cooked and processed fish products is decreasing due to westernized diets and changes in the tastes of young people.
Furthermore, due to the rise in fish prices, people are switching to meat dishes as their diet. Furthermore, even for people who like fish dishes, it is very difficult to eat a large amount of the same type of fish every day, even if it is a bland white fish, and it is even more difficult in the case of a red fish with a strong fishy odor. Therefore, it can be used every day without getting tired of it, and can be widely used in Western-style cooking, such as salad oil,
It would be highly desirable if EPA were available in the form of oil-based foods such as salad dressings, mayonnaise, and margarine. However, red fish that contains a lot of EPA oxidizes particularly quickly.
During processing and storage, harmful lipid peroxides increase in large quantities,
It has a sluggish flavor, and its oil and fat components contain over 700mg% of cholesterol, more than twice as much as beef tallow, and it is said that it is generally desirable to intake less than 300mg of cholesterol per day from food, raising concerns about adult diseases. People hate me. In addition, these processed fish oil products absolutely require a high degree of hydrogenation to improve stability and odor, so a large amount of trans acids caused by polyunsaturated acids is generated, and EPA is completely destroyed, resulting in nutritional loss. Undesirable. Therefore, there is a need for the development of a new fish oil with a light flavor that is low in cholesterol, free of peroxide, and rich in EPA, and an oil-water nutritional food using the same. In addition, Japanese Patent Application Publication No. 1973-
Although Japanese Patent No. 135260 discloses fatty oil separated from fish trunks, it cannot be said to be nutritionally sufficient. On the other hand, highly harvested red fish such as mackerel and sardines are valuable domestic resources that are caught within Japan's 200 nautical miles of coastal waters, and their oils and fats contain a large amount of EPA, which is useful for the nutrition of the people. Regardless, the polyunsaturated acids of tetraene and higher are hydrogenated until they disappear and are simply mixed into cheap commercial edible oils and fats, never used for household use, and the rest is shipped overseas, especially to Europe. They are exported in large quantities, and due to limited resources and the national need to save energy, there is a strong demand for their effective use. The present invention has been made in response to the above-mentioned needs, and the present invention has been made in order to meet the above-mentioned needs.
Eicosapentaenoic acid, which is extracted from subcutaneous fatty oil at a temperature below ℃ and purified and deodorized without hydrogenation, has a cholesterol content of 150 mg% or less, a tactile value of 30 or less, and does not contain trans acids caused by polyunsaturated acids. The present invention is an oil-based nutritional food containing 30% or more of the above-mentioned edible oil as an oil and fat component. I want to be able to easily replenish the required amount of EPA by
Our objective is to provide a large quantity of new edible oils and oil-based nutritional foods that are low in cholesterol, contain no lipid peroxides, or trans acids, and have preventive and therapeutic effects on adult cardiovascular diseases. The present invention will be explained in detail below. Conventional fish oil is extracted under harsh and crude conditions from whole fish that are not fresh or from the residue of fish cooking processes as a by-product of feed meal, so it is extremely degraded by oxidation, has a dark color, and has a bad odor. It is normal that there are many oil-soluble impurities. Therefore, in order to make fish oil edible, it is generally accepted that intensive refining and hydrogenation must be carried out.Moreover, since the flavor stability is inferior to that of vegetable hydrogenated oils, fish oil is used as food material for general consumers without hydrogenation. Until now, there had been no thought of doing so. However, if hydrogenation is carried out, valuable EPA will completely disappear and a large amount of trans acid will be produced, with a melting point of over 30°C, making it unusable for liquid oil-based foods. Therefore, it is difficult to create oil-based nutritional foods containing EPA. I can't. Unlike conventional fish oil, the present invention collects subcutaneous fatty oil from the subcutaneous adipose tissue of fish under mild conditions, refines and deodorizes it without hydrogenation, and has a cholesterol content of 150 mg% or less and a tactile value of 30 or less. Does not contain trans acids caused by polyunsaturated acids,
This is a new edible oil containing 5% or more of EPA. The fish used to obtain the edible oil of the present invention is preferably a fish in which EPA is contained in the oil and fat components of the fish body in an amount of 5% or more, preferably 10 to 20%, and specific examples thereof include mackerel, sardine, Examples include herring. In particular, it is preferable to select fish species, sea areas, seasons, etc., and use fish whose body contains a large amount of EPA in its fat and oil components. For example, if we use Japanese sardines caught off the coast of Kushiro from July to October, the EPA content is as high as 14.3%, and it also contains docosahexaenoic acid (C ₂₂ : ₆ ω3), which has recently begun to receive attention for its nutritional effects as well as EPA. Contains 8.5%,
It is most suitable as a material for obtaining the edible oil of the present invention. However, when fish oil is collected from whole fish,
It is extremely high in cholesterol, reaching 750mg%. However, if you completely remove the head, midbones, internal organs, and blood meat from the fish body and extract subcutaneous fatty oil only from the subcutaneous adipose tissue,
It was surprisingly found that the cholesterol content can be lowered. For example, if the cholesterol content of the fat and oil components of whole fish is 730-750 mg%, if subcutaneous fatty oil is extracted from the subcutaneous adipose tissue after thorough separation, the cholesterol content will actually be 135-150 mg%.
It can be as low as mg%. In this way, by extracting subcutaneous fat oil, the cholesterol content is less than half that of normal animal foods.
It was found that oil with a cholesterol content of 150 mg% or less, and by further purification and deodorization, could be obtained with a cholesterol content of 75 mg% or less. Next, extracting horn oil from normal fish bodies, which contain bones, heads, etc., requires high temperatures of 95°C or higher and a long time. The oxide value is 50 to 120, and the anisidine value (p-ANISIDINE) indicates the amount of oxidative decomposition products.
VALUE (hereinafter referred to as p-AV) reaches 100 to 150. Once degraded in this way, fish oil can be refined and deodorized to reduce its free fatty acid content to an apparent 0.1%.
Below, even if the peroxide value becomes less than 1, p
−AV is very high, over 40, TOTOX VALUE, TOTAL
OXIDATION VALUE, hereinafter referred to as TOTOXV)
It has a molecular weight of over 40, contains complex oil-soluble intermediate products, has poor color, odor, and taste, and is unstable and cannot be used as food. For reference, the TOTOXV of normal edible fats and oils is at most 20 or less, and good quality ones have a TOTOXV of 15 or less.
Requires TOTOXV to be 30 or less. Next, we will show an example of a test in which the physical and chemical properties of edible oil collected only from the subcutaneous adipose tissue of fish at temperatures below 50°C are compared with conventional edible oil scraps collected from the whole fish body or body. [Test example] Comparative example 1 50 kg of large-winged sardines caught off the coast of Kushiro in late September
Soaked in ice water for 12 hours, then soaked in 50 kg of an aqueous solution adjusted to PH2 with hydrochloric acid for 3 hours at 12-13℃, then at 10℃
The fish was washed with cold water, immersed in hot water at 72°C for 15 seconds, pulled out, and cooled again with cold water at 10°C. Mince the entire fish body with a mincer, and
Add 150kg of warm water at ℃, stir for 30 minutes, remove solids using a super decounter (4000 rpm), and heat to 80℃ using a plate-type heat exchanger three-phase centrifuge to remove moisture within 5 minutes. The separated and dehydrated oil was cooled to 20°C to obtain 9 kg of whole fish body oil. This was purified and dehydrated in the same manner as in Example 1.8.6
Kg of edible oil was obtained. The quality of the obtained fish oil is as shown in Table 1, and although it has a good flavor, it has a high cholesterol content and a large amount of unsaponifiable matter, which is a quality problem. Comparative example 2 65 kg of large-sized sardines caught off the coast of Kushiro in late September
Sardine body 50kg with head cut off and internal organs removed
Soaked in ice water for 12 hours, then soaked in 50 kg of an aqueous solution adjusted to PH2 with hydrochloric acid for 3 hours at 12-13℃, then at 10℃
The fish body was cooled with cold water. Mince this fish body with a mincer and heat at 40-42℃.
Add 150 kg of warm water, stir for 30 minutes, remove solids using a super decanter (4000 rpm), heat to 80℃ using a plate heat exchanger three-phase centrifuge, and separate water within 5 minutes. 20% of the dehydrated fat and oil
℃ to obtain 8 kg of fish body oil. This was purified and deodorized under the same conditions as Example 1.
7.6Kg of edible oil was obtained. Comparative example 3 50 kg of large-sized sardines caught off the coast of Kushiro in late September
Soaked in ice water for 12 hours, then soaked in 50 kg of an aqueous solution adjusted to PH2 with hydrochloric acid at 12-13°C for 3 hours, then washed with cold water of 10°C, immersed in hot water of 72°C for 15 seconds, pulled out again. The fish bodies were cooled with cold water at 10°C. Under these conditions, no internal parts were exposed. Next, the skin was peeled using a rotating drum type peeling machine, and 7.5 kg of only the skin and subcutaneous adipose tissue was obtained. Add 3.5 kg of 72℃ warm water to this and finely grind it through a micro cutter (Stephan MCU12A type). Immediately remove solids using a super decanter (4000 rpm), heat to 80°C using a plate-type heat exchanger three-phase centrifuge, separate water within 5 minutes, and dry the dehydrated fat at 20°C. cooled to subcutaneous fat
Obtained 4.9Kg. This was purified and deodorized under the same conditions as Example 1.
Obtained 4.3Kg of edible oil. The quality of the obtained fish subcutaneous fat oil is low in cholesterol content and unsaponifiable matter content, but it is deteriorated by oxidation and has a bad flavor, making it insufficient as an edible oil. Experimental Example 1 (edible oil of the present invention) The 72°C hot water in Comparative Example 3 was changed to 40-42°C hot water. The rest is the same as Comparative Example 3. The cholesterol content and unsaponifiable matter content were low, and there was no deterioration due to oxidation, and the flavor was good.

[Table] (Results) From Comparative Examples 1 and 2, whole fish oil and body oil contain a lot of cholesterol and unsaponifiable substances, and in Comparative Example 3, when only subcutaneous fat was treated at high temperature, cholesterol unsaponifiable substances were low, but It has a bad flavor due to oxidative deterioration and cannot be used as an edible oil or fat. As mentioned above, using only the subcutaneous adipose tissue of the fish body,
If subcutaneous fatty oil is separated and extracted at a low temperature of 80℃ or less, preferably 50℃ or less in a short time with little exposure to air, it will produce free fatty acids of 0.8% or less, peroxide value of 20 or less,
p-AV40 or less and TOTOXV80 or less can be obtained. In this case, even better results can be obtained by adding an antioxidant to the subcutaneous adipose tissue or treating it under an inert gas. Under favorable conditions, it is also possible to obtain subcutaneous fatty oil with a free fatty acid content of 0.2% or less, a peroxide value of 5 or less, a p-AV of 10 or less, and a TOTOXV of 20 or less. Therefore, even without hydrogenation,
With light refining and high vacuum deodorization at temperatures below 240°C, it will have a better flavor than pale yellow corn oil salad oil.
A new edible oil with improved stability of TOTOXV below 30 and under favorable conditions below 15 is obtained. In this case, if necessary, known oil and fat processing steps other than hydrogenation, such as dewaxing, fractionation, transesterification, glyceride concentration, for example, concentrated extraction of EPA glyceride, may be added. The new edible oil obtained in this way does not undergo hydrogenation, so the EPA content does not decrease, and the EPA content is reduced to 5%.
Contains the above, does not contain trans acids caused by polyunsaturated acids, has a cholesterol content of 150 mg% or less,
TOTOXV is below 30. A more specific explanation of the production of the edible oil of the present invention is as follows. After catching fish, mackerel, sardines, herring, and other fish that have been preserved in good conditions, either soaked in water ice while fresh, refrigerated at around -3℃, or coated with glaze and frozen, are prepared with cutlery. Subcutaneous adipose tissue obtained by peeling under mild conditions using mechanical treatment, hot water treatment, acid treatment, alkali treatment, etc., alone or in combination, was treated with three times the amount of a solvent such as a mixed solvent of normal hexane and alcohol. Extract at room temperature or shred subcutaneous adipose tissue with a micro cutter to crush fat cell membranes,
Separate the oil by centrifugation at 55°C. in this case,
It is more desirable to use antioxidants and inert gases in some parts of the process. The subcutaneous fatty oil obtained under these conditions is pale yellow in color and has a conifer-like flavor, with no polymerization or decomposition of polyunsaturated acids, and a low content of complex lipids such as phospholipids. This stuff contains impurities such as internal organs,
Contains no oil-soluble complex nitrogen compounds, sulfur compounds, or metal compounds that are difficult to remove in the next process generated from primary and secondary decomposition products such as blood meat, free fatty acids 0.8% or less, peroxide value 20 or less, p-AV40 below,
Since the oil is extracted under TOTOXV80 or lower quality conditions, there is no need for conventional refining, and it is washed using a 3-8% dilute alkaline solution with an oil ratio of 5-10%, and after washing with hot water, the oil ratio is 0.3-2. % white clay, or 0.03-0.2% to oil
When vacuum adsorption filtration is carried out under inert gas at 85-90℃ using activated carbon, and high-vacuum deodorization is carried out using a conventional method at 1-6 mmHg and below 240℃, pale yellow vegetable salad oil is produced. Produces oil with a rich flavor. This product has a color tone of Lovibond 51″/4Y+ 10R 25 or less, free fatty acids 0.02-0.05%, peroxide value 0.1-0.5, p-AV8-20, and cholesterol content.
150mg% or less, TOTOXV30 or less (usually 10-20)
It does not contain trans acids caused by polyunsaturated acids,
It is a liquid edible oil containing more than 5% EPA. Next, processed nutritional foods characterized by EPA effects include natural mackerel, which has a high EPA content, and which is available on a daily basis.
The content needs to be higher than that of sardines, herring, etc. If the autumn season sardine, which is close to the highest among fish, has an oil content of 20% (EPA content 14%) and an edible part of 54%, the absorbable EPA is equivalent to that of the whole fish. It is about 1.5% of EPA, so it is at least 1.5% as an EPA-containing nutritional food.
% or more of EPA, and by ingesting 200g of this nutritional food per day, a person can absorb 3g of EPA per day. The edible oil of the present invention contains at least 5% EPA, so by adding 30% or more of this as an oil or fat component, it can contain 1.5% or more EPA, and can be used for everyday use with low cholesterol and good flavor stability. It is possible to obtain an excellent new oil-based nutritional food characterized by EPA effects that can be easily and conveniently taken in the daily diet of people. For example, the edible oil of the present invention contains the antioxidant δ-tocopherol 150 to 500 ppm, or BHA 0.01 to 0.02%.
Add 0.002 to 0.1% of l-ascorbic acid, citric acid, etc. as a synergist if necessary.
Add vitamin E mix, for example, one with a d-α-tocopherol content of 11%, so that the VE/PUFA is 1 to 6 depending on the polyunsaturated acid (PUFA) content, from 50 mg% to 2%. UV-blocking multilayer plastic film containers under inert gas such as _N2 gas or in the absence of oxygen;
Salad oil can be obtained by airtight packaging in cans, aluminum foil laminates, bottles, etc. When this salad oil is used in place of some or all of vegetables such as tomatoes, eggplants, green peppers, and kazura, tuna, bonito, etc. soaked in oil, salad oil, and olive oil, it can be used to treat and prevent adult diseases with a delicious flavor. A good new oil-soaked food can be made. Also, pack 18-20g of the above salad oil in a laminated aluminum foil bag.
If you sprinkle one bag per person per day on raw vegetables, soups, miso soup, etc., there will be no need to dispose of unused fats and oils due to rancidity, and you can easily and economically replenish the required amount of EPA per person per day. can. In addition, the edible oil of the present invention may be blended with 70% or less of other oils and fats, such as olive oil, cottonseed oil, sesame oil, lard, beef tallow, chicken oil, cacao butter, etc., depending on the purpose. chain fat, rice sugar oil,
Contains wheat germ oil, safflower oil, corn oil, grape seed oil, etc. for synergistic health effects, and is enriched with fat-soluble nutritional components such as carotene, vitamins, oryzanol, linoleic acid glyceride, and EPA glyceride. Alternatively, flavors may be added by adding flavoring agents such as butter flavor, lemon oil, mustard oil, garlic oil, onion oil, bacon oil, spices, etc. Also
If you make mayonnaise by emulsifying vegetable protein, eggs, etc. and vinegar in the absence of oxygen, such as with an inert gas such as _N2 gas, it will emulsify into an oil-in-water type, and the spices will make the oil stand alone. A product with better stability can be obtained. In addition, when the edible oil of the present invention is used to make salad dressings, spreads, margarine, and marinades according to conventional methods, spice extracts, melanoidin compounds, peptides, amino acids, essential oils, smoke agents, spices, etc. It allows for a wide range of combinations of ingredients, making it even more stable and delicious.
An oil-based nutritional food containing EPA is obtained. Furthermore, in order to enhance stability, highly stable fats and oils such as hydrogenated vegetable oil and its fractionated oil, sesame oil, macadamia nut oil, and medium-chain fats may be blended with the edible oil of the present invention, and the packaging material may be deoxidized. Agents may also be applied. Furthermore, if the edible oil of the present invention is encapsulated using gelatin or the like in a conventional manner and oxygen is blocked, a granular preserved food that does not deteriorate even when stored for a long time can be obtained.
You can easily ingest EPA-containing fats and oils. In addition, powdered oils and fats surface-coated with casein, dextrin, milk protein, etc. using the edible oil of the present invention, oil-in-water emulsions made of clathrate compounds using cyclodextrin, etc., and dried products thereof, which can be stored for a long time. EPA-containing nutritional foods can also be obtained. For example, using skim milk powder with good flavor as a coating agent, adding an emulsifier and a flavoring agent, and using the edible oil 80 of the present invention with an EPA content of 14% as an oil and fat component.
65% and 20% corn oil and salad oil.
Make synthetic powdered milk containing 180% of
If you mix it with cc of warm water and drink it, you can enjoy a delicious intake of 1.09g of EPA per cup. According to the present invention, it has become possible to produce, store, and distribute oil-based nutritional foods that contain large amounts of EPA and are easy to consume on a daily basis on an industrial scale. health and nutrition,
In particular, it will be possible to improve prevention of adult cardiovascular diseases. In addition, with the spread of the edible oil and oil-based nutritional food of the present invention, the consumption of fish oil has increased dramatically. The usefulness and effects of the present invention are extremely large, as it prevents systemic diseases and improves the dietary content of young people who are deprived of fish.Moreover, the consumption amount reaches 200,000 tons per year. Next, examples of the present invention will be shown. Example 1 5000 kg of large-winged sardines caught in the 222nd to 225th sea areas off the coast of Kushiro in late September were soaked in water ice, and after 12 hours, soaked in hydrochloric acid.
The fish were soaked in 5000 kg of an aqueous solution adjusted to pH 2 at 12-13°C for 3 hours, then washed with cold water at 10°C, soaked in warm water at 72°C for 15 seconds, pulled out, and cooled again with cold water at 10°C. . Under these conditions, no internal organs are exposed. Next, the skin is peeled using a rotating drum type peeling machine.
750Kg of skin and subcutaneous adipose tissue only is obtained. Add 350 kg of warm water at 40-42°C to this and pulverize it through a micro cutter (Stephan MCU12A type).
Immediately remove solids using a super decanter (4000 rpm), heat to 80°C using a plate-type heat exchanger three-phase centrifuge, separate water within 5 minutes, and dry the dehydrated fat at 20°C. Cool to subcutaneous fat crude oil
Obtained 460Kg. Under these conditions, acid value is 0.21, peroxide value
6.5, p-AV7, TOTOXV20, color Lovibond 51''/4Y+10R 23, and EPA content of 14.5% were obtained. This crude subcutaneous fat oil was heated to 50°C, 30 kg of 8% caustic soda aqueous solution was added, and the usual method was applied. 450 kg of refined oil was obtained by adding hot water at 80°C to 15% oil volume and passing through a continuous mixer and _centrifugal separator.To this, activated clay was added while stirring with N2 gas at a vacuum degree of 20 mmHg. 2% activated carbon and 0.2% activated carbon were added at 80℃ to adsorb impurities.Next, water vapor with sufficient oxygen removed was blown in at a vacuum level of 2mmHg and a temperature of 200℃ to deodorize for 1 hour, followed by N ₂ gas flow. The mixture was cooled to 50°C in a chamber containing vitamin E mix (d-α
- Tocopherol content 11%) 400 mg%, δ-tocopherol 250 ppm, and citric acid 0.1% were added to obtain 425 kg of good-quality, flavorless edible oil as shown in Table 2, which does not contain trans acids caused by polyunsaturated acids. . In addition,
In Table 2, AV represents acid value, IV represents iodine value, SV represents saponification value, and POV represents peroxide value, and the same applies to Tables 3 and 4.

[Table] Next, this edible oil was subdivided into 15 g bags per bag using an automatic filling machine using a three-layer laminate of 15 μm polyethylene/polyester and 10 μm aluminum foil in an N ₂ gas stream. In this way, 28,250 portion packs of edible oil containing _N2 gas were obtained. After storing it at room temperature for 3 months, it was opened and given to a sensory panel of 10 people who sprinkled it on raw vegetables and ate it, but it had a good flavor and there was no difference in preference compared to the control corn oil salad oil. One bag per person.
You can ingest 2.1g of EPA. The analysis values at the time of opening were AV 0.09 and POV 1.2, with almost no change. Example 2 Edible oil obtained as described in Example 1
50 parts of deodorized grape seed oil with the properties listed in Table 3 [origin: Cuyo region, Argentina]
50 parts of the mixture was mixed and sealed in an aluminum foil laminated portion pack in the same manner as in Example 1.

[Table] In this way, deodorized grape seed oil has a beautiful green color due to the oil-soluble chlorophyll-based green pigment and high content of linoleic acid, linoleic acid 35.8%, EPA 7.3
A salad oil was obtained containing %. This oil is enriched with linoleic acid, an essential fatty acid that is present in only 2% or less in sardine oil, and has a synergistic effect with EPA.It is a delicious and highly nutritious salad oil that can be used in green salads, etc. Optimal. Example 3 66 parts of edible oil obtained in the same manner as in Example 1, 15 parts of egg yolk, 15 parts of white wine vinegar, 3 parts of mustard, 0.5 part of table salt, 0.4 part of sugar, and 0.1 part of strainer were added. mayonnaise was obtained by carrying out oil-in-water emulsification in a N ₂ gas stream using a conventional procedure. This was filled into a 50g small full-top can (with an oxygen absorber attached to the lid) in a _N2 gas stream, left at room temperature for 3 months, opened, and sold in the same manner as described in Example 1. Comparatively evaluated with mayonnaise, there was no difference in rank, 4.7g per person using 1 can per day
of EPA. The oil content analysis value upon opening was AV 0.15 and POV 3.8, indicating no deterioration. Example 4 10,000 large sardines caught off the coast of Boso in early October
Kg was kept cold at -3°C for 48 hours, and then adjusted to pH 1.5 with hydrochloric acid to form a tocopherol emulsion [tocopherolmics content 10%, Eimix E manufactured by Eisai Co., Ltd.].
The fish bodies were immersed for 3 minutes in an aqueous solution (10-11°C) containing 0.1% of the fish, then taken out and immediately frozen at -20°C. After 12 weeks, the fish bodies were immersed in hot water at 72°C for 30 seconds, then cooled in cold water (10-11°C), and peeled using a rotary roll equipped with a brush. Thus, slurry skin and subcutaneous fat 1600Kg
was gotten. Next, 4,800 g of a mixed solvent of 9 parts of hexane and 1 part of ethanol was added to this, and the oil was extracted by a conventional method at 30 to 35°C.The solvent was distilled off to obtain 1,050 kg of subcutaneous fat crude oil. The properties of this substance are acid value
0.18, peroxide value 10.5, p-AV19,
TOTOXV40, unsaponifiables 0.42%, color Lovibond 51″/4Y+10R 21. This subcutaneous fat crude oil was heated to 24°C and slowly cooled to 7.
℃, the precipitated solid part containing a large amount of saturated acid was separately removed, and the supernatant transparent liquid oil 945
Got Kg. After purifying and deodorizing this under the same conditions as described in Example 1, d-α-tocopherol
By adding 700 ppm, 250 ppm of tocopherol, and 0.01% of ascorbic acid, 940 kg of edible oil with a light flavor and transparent at room temperature was obtained. This product did not contain trans acids caused by polyunsaturated acids, contained 15.8% EPA, and its properties were as shown in Table 4.

[Table] This edible oil was made into an oil-in-water emulsion in an emulsification tank equipped with a turbine-type homomixer at 65°C using the mixing ratio shown in Table 5 in a _N2 gas stream according to a conventional procedure, and further In a type high pressure homogenizer
Sufficient homogenization was achieved at a pressure of 120 Kgcm ² .

[Table] This emulsion was dried in a short time using a spray dryer to obtain 1320 kg of powdered fat and oil containing 70% of this edible oil. Since this product was coated with a coating agent, it had good stability and could be stored at room temperature for more than 3 months. Since this product is a powder product, it can be easily blended into various powdered foods, and it can also be easily added to food manufacturing processes, making it possible to incorporate EPA into a wide range of foods. For example, if you mix 14% of this powder into powdered soup, you would normally use about 70g of powdered soup per cup of soup, so the
EPA intake is approximately 1.1g.

Claims (1)

[Claims] 1. Subcutaneous fatty oil is collected only from the subcutaneous adipose tissue of fish under conditions of 50°C or lower, without hydrogenation,
Purified and deodorized cholesterol content of 150mg% or less,
Contains 5% eicosapentaenoic acid, which has a tactile value of 30 or less and does not contain trans acids caused by polyunsaturated acids.
Edible oil containing above. 2 Subcutaneous fat oil is collected only from the subcutaneous adipose tissue of fish under conditions of 50℃ or less, and without hydrogenation.
Purified and deodorized cholesterol content of 150mg% or less,
Contains 5% eicosapentaenoic acid, which has a tux value of 30 or less and does not contain trans acids caused by polyunsaturated acids.
Oil-based nutritional food containing 30% or more of the above-mentioned edible oils as oil and fat components.