JPH06133707A - Method for improving flavor of polyhydric unsaturated fatty acid-containing composition and food utilizing the same composition - Google Patents

Abstract

PURPOSE:To efficiently remove oil odor and offensive odor from an oil and fat composition containing a polyhydric unsaturated fatty acid and improve flavor of the oil and fat composition excellent in palatability and useful for foods, etc., by adding peppermint-based flavor to the oil and fat composition. CONSTITUTION:Preferably 0.01-1.0% peppermint-based flavor is added to an oil and fat composition containing omega-3-based polyhydric unsaturated fatty acid selected from docosahexanoic acid, eicosapentanoic acid and alpha-linolenic acid and mixtures thereof to improve flavor of the oil and fat composition.

Description

Detailed Description of the Invention

[0001]

The present invention relates to docosahexaenoic acid,
In an oil / fat composition containing a polyunsaturated fatty acid such as eicosapentaenoic acid and alpha-linolenic acid, a polyunsaturated fatty acid-containing oil / fat composition having a good palatability by masking a peculiar oily odor or an unpleasant odor and improving the flavor Regarding things.

[0002]

BACKGROUND OF THE INVENTION Ingestion of unsaturated fatty acids such as linoleic acid has been recognized as a substance that lowers blood cholesterol level, prevents arteriosclerosis, and further prevents thrombus. ing. Until recently, the focus was mainly on the ω-6 (n-6) unsaturated fatty acids, but recently, among various unsaturated fatty acids, particularly ω-3.
Attention has been focused on the series (n-3 series) unsaturated fatty acids, that is, docosahexaenoic acid, eicosapentaenoic acid, and alpha-linolenic acid. These ω-3 systems (n-3
System) polyunsaturated fatty acids are low in blood lipids (cholesterol / triglyceride), platelet aggregation suppression (antithrombotic), hypotension, antitumor, antidiabetes (lowering blood glucose level), anti-inflammatory, anti-allergic, Improvements in learning function and retinal reflex ability have been reported and are in the spotlight. Since these polyunsaturated fatty acids are produced by extraction from natural products, they have an oily odor peculiar to unsaturated fatty acids. In particular, docosahexaenoic acid and eicosapentaenoic acid are produced from fish oil, so they are derived from raw materials. The smell of fish is felt. Further, the polyunsaturated fatty acid has a peculiar unpleasant odor that is expressed by initial autoxidation upon storage, and is easily denatured by oxygen, light, etc., so that the unpleasant odor is likely to occur. As a conventional technique for this masking technique, there is "Marine Animal Lipid Concentrate (Japanese Patent Publication No. 60-18382)" which contains a lime flavor to remove unpleasant odor and vomiting sensation. However, with this technique, the amount of lime flavor added and used is 1 to
Very high at 10%. Generally, when adding a fragrance to oils and fats, oil-based fragrances that are well mixed with oils and fats are often used, but oil-based fragrances are expensive and
Commercialization with 10% blending is limited to only some expensive products, and use in a wide variety of products is disadvantageous in terms of manufacturing cost. As an example of a compendial document regarding the amount of flavor added, for example, in the Pharmaceutical Manufacturing Guidelines, it is usually 0.01% or less in the case of a small amount indication for an internal liquid medicine, and 0.1% or less in a solid oral preparation. Even in this case, it is desired to add as little amount as possible in accordance with this. In addition, natural product-extracted fragrances are often composed of more than a dozen or more multi-component substances with no identified components, and in the case of synthetic fragrances, 10 to 30 types of components are prepared,
Ingesting a product containing a large amount of fragrance as a food leads to ingestion of a large amount of unknown substances, which poses a safety problem.

[0003]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that peppermint-based fragrances containing a peppermint extract component are used as docosahexaenoic acid, eicosapentaenoic acid, alpha linolenic acid, and the like. It was found that the peculiar oily odor and unpleasant flavor can be remarkably improved by adding a very small amount to an oil or fat composition containing a polyunsaturated fatty acid. Peppermint flavors used in the present invention may be those containing components extracted from peppermint, peppermint oil, oil composition containing docosahexaenoic acid, eicosapentaenoic acid and alpha linolenic acid in the form of peppermint flavor and the like. Can be added to the product. The addition amount is effective at 0.01% or more with respect to the oil and fat composition, but at 1.0% or more, the fragrance of the fragrance becomes too strong. The range of 0.05 to 0.2% is preferable. Thus, by adding and using a peppermint flavor to an oil and fat composition containing a polyunsaturated fatty acid, it is possible to improve the flavor by adding a very small amount, so that docosahexaenoic acid, eicosapentaenoic acid and alpha linolenic acid are contained. It can be used at low cost for health foods and general merchandise using the oil and fat composition, and is advantageous in terms of safety. Furthermore, by adding another flavor to the polyunsaturated fatty acid-containing oil or fat composition in which the flavor has been improved by adding a peppermint flavor, or adding another flavor by previously combining the peppermint flavor with another flavor. You can also let it.

Utilizing the present invention, docosahexaenoic acid,
Oil and fat composition containing eicosapentaenoic acid and alpha linolenic acid etc. as it is, or if necessary, fat-soluble vitamins such as vitamin A, vitamin D, vitamin E, etc. and lecithin are added for bottling, gelatin etc. are used. It can also be put into a soft capsule or a hard capsule that has been used for commercialization. In addition to this, it is also possible to add it to salad oil, dressing, mayonnaise, margarine, etc. to commercialize it.

[0005]

EXAMPLES The present invention will be described in detail below with reference to examples. still,
The present invention is not limited to these.

[0006]

Example 1 25 g of perilla oil containing 55% or more of alpha linolenic acid was mixed with 25 g of fish oil containing 5% or more of eicosapentaenoic acid and 23% or more of docosahexaenoic acid. Peppermint oil was added to and mixed with 0.05%, 0.1% and 0.2% of the oil / fat mixture, and the flavor was evaluated. In addition, as a comparative example, another flavor was used instead of peppermint oil, and the flavor was evaluated in the same manner. The results are shown in Table 1.

[0007]

[Table 1]

As is clear from Table 1, 0.05% to
It is only the peppermint type fragrance that a remarkable flavor improving effect can be seen with a small amount of the fragrance added of 0.2%, and among those added with other fragrance ingredients, there are some which show the flavor improving effect. However, the effect was weak, and even if it was improved, the characteristic oily odor remained.

[0009]

Example 2 Perilla oil 1.4 same as that used in Example 1
kg and fish oil 1.4 kg were mixed, and 0.1% of peppermint oil was added to the oil and fat mixture, and the mixture was filled in a soft gelatin capsule to evaluate the flavor. Further, as a comparative example, the flavor was similarly evaluated for a preparation prepared in the same manner without adding peppermint oil. As a result, when soft gelatin capsules were chewed in the mouth, the one without added peppermint oil had a peculiar oily odor and was uncomfortable, but the one with added peppermint oil had a refreshing light flavor in the mouth. There was no discomfort at all. Also, when swallowing soft gelatin capsules as they are, those without peppermint oil may feel oily or uncomfortable due to belching etc. after taking, but those with peppermint oil added,
There was no unpleasant oily odor even with belching, and a refreshing light scent of peppermint spread in the mouth, which was good.

[0010]

As described above, according to the method of the present invention, in an oil / fat composition containing an ω-3 polyunsaturated fatty acid, a peculiar oily odor or unpleasant odor can be effectively and economically obtained. Can be improved. The ω-3 polyunsaturated fatty acid-containing oil / fat composition with improved flavor and high safety according to the present invention is excellent in various applications such as foods.

Claims (4)

[Claims] 1. A method for improving peculiar oily odor and unpleasant odor by adding a peppermint fragrance to an oil and fat composition containing an ω-3 polyunsaturated fatty acid. 2. The method according to claim 1, wherein the ω-3 polyunsaturated fatty acid is selected from docosahexaenoic acid, eicosapentaenoic acid, alpha-linolenic acid and mixtures thereof. 3. The method according to claim 1, wherein the added amount of the peppermint flavor is 0.01% to 1.0% with respect to the oil or fat composition. 4. A food containing an oil and fat composition having an unpleasant odor improved by the method according to claim 1.