JPH0675481B2 - Spread foods containing eicosapentaenoic acid - Google Patents

Description

TECHNICAL FIELD The present invention relates to a spread food containing eicosapentaenoic acid.

[Conventional technology]

Eicosapentaenoic acid (EPA) is a highly unsaturated fatty acid having 20 carbon atoms and having 5 unsaturated double bonds, and is widely distributed mainly in marine fish. It has long been known that this is effective in preventing arteriosclerosis.

Recently, a well-known epidemiological study on Eskimos in Greenland by J. Dyerberg and others [Lancet, ii, 117 (1978)]. Eskimos,
It was known that thrombotic disorders were very few despite the fact that they were consuming an extremely high-fat diet centered on carnivore. Dielberg et al. Found that this is because eicosapentaenoic acid, which is contained in a large amount in Eskimo's food, is closely involved in the prevention of adult diseases such as myocardial infarction and cerebral thrombosis. After that, as a result of studies by many researchers, it was revealed that eicosapentaenoic acid suppresses platelet aggregation in relation to prostaglandin and is effective in preventing various thrombotic diseases. In addition, eicosapentaenoic acid is known to have serum total cholesterol lowering action, HDL cholesterol raising action, and neutral lipid lowering action, and is effective in preventing adult diseases such as arteriosclerosis, myocardial infarction, and cerebral thrombosis. Is expected to be.

However, since eicosapentaenoic acid has five double bonds in its molecule, it is very unstable, and tends to be easily oxidized and deteriorated by heat or oxygen. Therefore,
Products containing eicosapentaenoic acid must be in a form that can completely block the air and can be stored in the dark at low temperatures. For this reason, conventionally, a gelatin capsule or the like that has been placed so as not to come into contact with air has been commercially available. In addition, as a method for stabilizing eicosapentaenoic acid, for example, JP-A-59-41395 discloses a method for producing an inclusion compound with cyclodextrin.

[Problems to be solved by the invention]

When eicosapentaenoic acid is used for prevention of the above-mentioned adult diseases, it is difficult to expect its effect by short-term intensive administration. It is necessary to continue to take small doses over a long period of time. However, since eicosapentaenoic acid has been conventionally provided in the form of a drug in a gelatin capsule, its administration is accompanied by some psychological and physical discomfort. In addition, a person who takes the above-mentioned drug for the purpose of preventing adult diseases is not aware of the actual painful symptom, so that it is difficult to establish a daily taking habit. For daily intake by those who take them, it is desirable to add them to foods, for example, but foods containing unstable eicosapentaenoic acid stably for a long period of time are conventionally known. Not not.

Therefore, an object of the present invention is to provide a food containing an effective amount of eicosapentaenoic acid for preventing adult diseases stably for a long period of time.

[Means for solving problems]

The present inventor has surprisingly found that when eicosapentaenoic acid is added to spread foods, eicosapentaenoic acid is stably maintained for a long period of time. Accordingly, the present invention relates to spread food products containing eicosapentaenoic acid.

In the present specification, the "spread food" is a food used by spreading it on bread, crackers or the like. Seafood paste spread food is mashed steamed fish meat,
It is seasoned with bread crumbs, lard, etc.
Examples include fish paste, shrimp paste, scallop paste, and crab paste. The poultry and whale meat paste spread food is, for example, meat paste, liver paste or the like.

The eicosapentaenoic acid used in the present invention is a free fatty acid or a salt thereof (for example, an alkali metal salt). Usually, commercially available eicosapentaenoic acid or a salt thereof, or one purified from fish oil or the like by a known method is used. However, in the present invention, it can be incorporated in the spread food in the form of eicosapentaenoic acid-containing triglyceride obtained from fish oil or the like. The eicosapentaenoic acid-containing triglyceride need not be a simple glyceride in which all three fatty acids bound to glycerin are eicosapentaenoic acid, but can be a mixed glyceride containing two or three fatty acid groups. The above-mentioned eicosapentaenoic acid-containing triglyceride can be obtained by extracting triglyceride containing a large amount of eicosapentaenoic acid from a fish oil by a wintering method, deoxidizing and deodorizing the triglyceride. The eicosapentaenoic acid-containing triglyceride thus obtained does not necessarily have to be purified to a high degree of purity and then added to the spread food of the present invention. Other highly unsaturated fatty acids other than eicosapentaenoic acid, such as docosahexaenoic acid (DHA) or other fatty acids, free acids,
It may be contained in the form of salt or ester.

The spread food of the present invention, at an appropriate stage of the manufacturing process,
Made by simply blending eicosapentaenoic acid. In foods that include a heating step during the manufacturing step, it is preferable to incorporate eicosapentaenoic acid after the heating step is completed.

Preparation of the seafood paste spread food of the present invention is carried out as follows. For example, a fish paste is prepared by grinding steamed fish meat and mixing it with butter, flour, milk, a sauce of cream and at the same time adding and mixing eicosapentaenoic acid, especially its mixed triglycerides. Also, beef and whale meat spread foods such as liver paste, as in the case of the fish paste, butter, flour, milk, sauce of fresh cream, with the addition of liver and pork fat, at the same time eicosapentaenoic acid especially Prepare by adding mixed triglycerides and mixing vigorously.

The spread food of the present invention includes eicosapentaenoic acid 10
% By weight, preferably 3-7% by weight, in particular 4-6% by weight
Is compounded. Content of eicosapentaenoic acid is 1% by weight
If less than, a significant effect cannot generally be expected unless the spread food is ingested in excessive excess daily (eg, 50 g or more). On the other hand, when the content exceeds 10% by weight, the storage stability is deteriorated and odor is generated.

The spread food product of the present invention may be stored and distributed in the same manner as the corresponding food product containing no eicosapentaenoic acid, and no special measures are required.

〔Example〕

Hereinafter, the present invention will be described in more detail with reference to Examples.
This does not limit the technical scope of the present invention.

Example 1 Steamed shrimp meat and triglyceride containing 25% by weight of eicosapentaenoic acid (EPA-TG25) were mixed in the weight ratio shown in Table 1 below to prepare 80 kg of a paste raw material.

Next, 2 kg of butter, 2 kg of flour, 10 kg of milk, and 6 k of fresh cream.
80 g of the above raw material was mixed therein and stirred vigorously to produce a shrimp paste.

A panel test was conducted on the taste and smell of the obtained shrimp paste by 20 panelists. The results are shown in Table 2 below.

From Table 2, it can be seen that the shrimp pastes No. 1, No. 2 and No. 3 are equivalent to the control.

On the other hand, 20 parts by weight of triglyceride containing 25% by weight of eicosapentaenoic acid and 80 parts by weight of edible oil were mixed to prepare a comparative mixture.

The No. 3 shrimp paste and the comparative mixture were stored at 5 ° C., and the change with time of the peroxide value was examined. The results are shown in FIG.

As a result, it is found that the oxidation of eicosapentaenoic acid, which is a highly unsaturated fatty acid that is easily oxidized, is significantly suppressed by mixing it with the fish paste.

Example 2. Pig liver and eicosapentaenoic acid as examples of beef and whale meat
Triglyceride (EPA-TG25) containing 25% by weight was mixed in a weight ratio of Table 3 below to prepare 80 kg of a paste raw material.

As in the case of the shrimp paste of Example 1, 2 kg of butter, 2 kg of flour, 10 kg of milk and 6 kg of fresh cream were boiled over high heat, and 80 kg of the above raw materials were mixed therein and stirred vigorously to produce a lever paste. did.

The same panel test as in Example 1 was performed on the obtained lever paste. The results are shown in Table 4 below.

From Table 4, it was found that the No. 1 to No. 5 lever pastes were equivalent to the control.

The No. 3 paste and the comparative mixture described in Example 1 were stored at 5 ° C. and the change in peroxide value with time was examined.
The results are shown in FIG.

As a result, it is found that the oxidation of eicosapentaenoic acid, which is a highly unsaturated fatty acid that is easily oxidized, is significantly suppressed by mixing it with the poultry and whale meat paste.

Example 3. The seafood paste prepared in Example 1 and a dressing containing eicosapentaenoic acid prepared by adding 5 parts by weight of eicosapentaenoic acid to 95 parts by weight of a commercially available dressing were stored at 5 ° C., The change with time of the peroxide value was examined. The results are shown in FIG. As a result, it was shown that eicosapentaenoic acid was more stable against oxidation when it was mixed with the seafood paste than when it was mixed with the dressing.

〔The invention's effect〕

The spread food of the present invention can stably maintain eicosapentaenoic acid for a long period of time. The spread food of the present invention is one of the typical foods that are generally used for each meal, for example, at the time of breakfast, so eicosapentaene, which is effective in preventing adult diseases, can be obtained by continuously ingesting a certain amount every day. You can easily develop the habit of constant intake of acid. Further, the spread food of the present invention is not adversely affected by the original taste and smell of the food even when an effective amount of eicosapentaenoic acid is added. Furthermore, since the spread food of the present invention does not contain a high content of substances causing adult diseases such as cholesterol, it is also preferable in this respect.

[Brief description of drawings]

FIG. 1 is a graph showing changes with time of peroxide values of eicosapentaenoic acid (EPA) -containing seafood (shrimp) paste and EPA-containing edible oil. FIG. 2 is a graph showing changes with time of peroxide values of EPA-containing poultry whale meat (porcine liver) paste and EPA-containing oil. FIG. 3 is a graph showing changes with time in the peroxide value of EPA-containing seafood (shrimp) paste and EPA-containing dressing.

Claims (2)

[Claims] 1. A spread food selected from the group consisting of seafood paste spread foods and poultry and whale meat paste spread foods, wherein eicosapentaenoic acid 1-10.
A spread food containing stabilized eicosapentaenoic acid, characterized in that the spread food contains 50% by weight. 2. The spread food product according to claim 1, which contains eicosapentaenoic acid in the form of a triglyceride containing eicosapentaenoic acid.