JPH07107938A - Food containing docosahexaenoic acid oil - Google Patents

Abstract

PURPOSE:To obtain a docosahexaenoic acid-containing food, usable without emitting a reversion flavor and preservable for a long period without causing a change in flavor (emission of the reversion flavor) with time and the rapid progress in oxidation of contained fats and oils. CONSTITUTION:This emulsified composition contains docosahexaenoic acid(DHA) and vitamin C. Furthermore, this food is obtained by using the emulsified composition and contains the vitamin C.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to the prevention of flavor change of foods containing docosahexaenoic acid (hereinafter referred to as DHA) oil, and can be used for foods, pharmaceuticals, cosmetics, pet foods, quasi-drugs and the like.

[0002]

2. Description of the Related Art DHA is an unsaturated higher fatty acid mainly contained in a large amount of fish oil. At present, it has been reported that it has physiological effects such as blood cholesterol lowering action, carcinostatic action, antithrombotic action and learning ability improving action. It is one of the most popular food materials today. However, DHA has 6 double bonds in the structure and therefore a small amount of oxygen,
It is easily oxidized by heat, light, an oxidation catalyst, etc. In addition, when added to foods, the returning odor peculiar to fish oil was strong and the flavor of foods was significantly impaired.

In order to prevent the above-mentioned oxidation and returning odor, various antioxidants, masking agents, hydrogenation, etc. have been studied. Of these, tocopherol and tea extract are known to have a considerable effect on oxidation. However, no effective method has been found so far for the prevention of return odor. The DHA oil soft-encapsulated with gelatin or glycerin, or the micro-encapsulated DHA oil in a form in which contact with the air is cut off has almost no oxidation or returning odor, but its use is extremely limited. The problem arises. Similarly, by adding hydrogen to the double bond of DHA with a catalyst such as reduced nickel, it is possible to suppress the returning odor, but this reaction solidifies the fat and oil, so it is used for margarine, shortening, etc. However, it cannot be used for water-based foods. Therefore, the present situation is that DHA is hardly used for general foods.

[0004]

As described above, in order to widely apply DHA oil to water-based foods and the like, the first condition is to suppress the returning odor, but at present, almost satisfactory results are obtained. Therefore, preventing the change in flavor of these DHA oil-added foods has been a problem in the food industry.

[0005]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that vitamin C has an extremely excellent effect of suppressing the returning odor of DHA. The present invention has been completed based on such findings. That is, according to the present invention, it is possible to prevent the oxidation of DHA oil in the emulsion composition and the food and the occurrence of a returning odor by appropriately adding vitamin C during the production of the emulsion composition and the food containing DHA. The emulsified composition of the present invention can be used for an aqueous food or the like without generating a returning odor. Further, the food of the present invention can be stored for a long period of time without causing a change in flavor over time (generation of returning odor). The DHA oil used in the present invention may be derived from natural products or synthetic products, and the DHA content is not particularly limited. In the case of an emulsified composition, such DHA oil is contained in an amount of 0.1 to 80 parts by weight, preferably 1 to 40 parts by weight.

Vitamin C used in the present invention is, for example, L
-Ascorbic acid, L-sodium ascorbate, L
-Calcium ascorbate, L-ascorbyl stearate, L-ascorbyl palmitate and their isomers erythorbate, sodium erythorbate, erythorbate stearate and any mixture thereof can be exemplified. . Further, these may be natural or synthetic.
These vitamin C are contained in the emulsion composition and food in a proportion of 0.05 to 10 parts by weight, preferably 0.05 to 3 parts by weight. In the present invention, vitamin C is DH alone.
Although it can be used as an antioxidant for A oil and a returning odor suppressor, it may be preferable to use it in combination with an existing antioxidant. As the existing antioxidant, extracted tocopherol, rutin, myricetin, polyphenols such as myricitrin, catechin, tea extract such as epigallocatechin, sunflower extract, rice bran extract, rosemary, spice extract such as sage, Natural products such as chlorogenic acid, caffeic acid and ferulic acid, and BHT, BHA, d
Examples include synthetic ones such as l-α-tocopherol and gallic acid.

The emulsifier used in the emulsion composition of the present invention is not particularly limited, and existing monomolecular emulsifiers and high molecular emulsifiers can be used. Examples of the monomolecular emulsifier include various anionic surfactants, cationic surfactants, nonionic surfactants such as glycerin fatty acid ester and sucrose fatty acid ester, amphoteric surfactants such as lecithin, and any mixture thereof. Is mentioned. Examples of the polymer activator include natural emulsifiers, for example, gum arabic, ghatti gum, vegetable natural gums such as arabinogalactan, soybean fiber, water-soluble hemicellulose such as corn fiber, pectin, saponin and any mixture thereof. To be Other polyhydric alcohols, natural resins, protein degradation products, processed starch, dextrin, etc. for the purpose of improving the emulsification property, heat resistance, acid resistance, storage stability, emulsification stability in foods, etc. of other emulsified compositions. May be added as appropriate. Hereinafter, the present invention will be described more specifically with reference to Examples.

[0008]

【Example】

Example 1 20 g DHA oil, 2 g refined coconut oil, 0.5 soybean lecithin
The mixture of g was uniformly dissolved to obtain an oily material mixture. Separately, in a mixture of 50 g of glycerin and 20 g of water, 4 g of glycerin fatty acid ester and 1 g of sodium L-ascorbate.
Was obtained, and the whole amount of the above-mentioned oily material mixture was added, pre-stirred, dispersed, and then emulsified with a homogenizer to obtain a uniform DHA oil emulsion composition with oil and fat particles of about 0.25 μm. . (Invention product No. 1)

Example 2 160 g of fructose-glucose liquid sugar, 0.5 g of citric acid and 5 g of L-ascorbic acid were dissolved in 85 g of water, and the DHA oil emulsion obtained in Example 1 (inventive product No. .1)
2 g was added, and the whole was diluted with carbonated water. After filling the bottle, the bottle was stoppered and sterilized at 85 ° C. for 20 minutes to obtain a carbonated beverage (invention product No. 2).

Example 3 In Example 2, the amount of L-ascorbic acid added was 0.5.
A carbonated beverage (invention product No. 3) was obtained under the same conditions as in Example except that the weight shortage was supplemented with water.

Control Example 1 A DHA oil emulsion was obtained under the same conditions as in Example 1 except that sodium L-ascorbate was not used in Example 1 and the weight shortage was supplemented with water. (Control product No.
1)

Control Example 2 A DHA oil emulsion was obtained under the same conditions as in Example 1 except that extracted tocopherol (content 85%) was used in place of sodium L-ascorbate in Example 1.
(Control product No. 2)

Control Example 3 A DHA oil emulsion was obtained under the same conditions as in Example 1 except that the tea extract was used in place of sodium L-ascorbate in Example 1. (Control product No. 3)

Control Example 4 A DHA oil emulsion was obtained under the same conditions as in Example 1 except that the myricitrin preparation (content 3%) was used in place of sodium L-ascorbate in Example 1. (Control product No. 4)

Comparative Example 5 A DHA oil emulsion was obtained under the same conditions as in Example 1 except that chlorogenic acid was used in place of sodium L-ascorbate in Example 1. (Control product No. 5)

Control Example 6 A carbonated beverage (control product No. 6) was obtained under the same conditions as in Example 2 except that L-ascorbic acid was not used in Example 2 and the weight shortage was supplemented with water.

Control Example 7 A carbonated beverage (control product No. 7) was obtained under the same conditions as in Example 2 except that the extracted tocopherol preparation (content 15%) was used in place of L-ascorbic acid.

Control Example 8 A carbonated beverage (control product No. 8) was obtained under the same conditions as in Example 2 except that the tea extract was used in place of L-ascorbic acid.

Control Example 9 A carbonated beverage (control product No. 9) was obtained under the same conditions as in Example 2 except that the myricitrin preparation (content: 3%) was used in place of L-ascorbic acid.

Control Example 10 A carbonated beverage (control product No. 10) was obtained under the same conditions as in Example 2 except that chlorogenic acid was used instead of L-ascorbic acid in Example 2.

Control Example 11 In Example 2, the amount of L-ascorbic acid added was 0.1.
A carbonated beverage (control product No. 11) was obtained under the same conditions as in Example 2 except that the weight deficiency was supplemented with water.

Comparative Experiment 1 The emulsified compositions obtained in Example 1 and Comparative Examples 1 to 5 (invention product No. 1 and control products No. 1 to 5) were stored at 60 ° C. for 3 days.
The emulsion composition was preserved for a day, and the emulsified composition before and after the preservation was diluted 1000 times with ion-exchanged water, and these diluted solutions were subjected to a sensory test for flavor with 10 expert panelists. The results are shown in Table 1.

[0023]

[Table 1]

Sensory evaluation criteria: Panelists were made to score according to the following criteria. 5 points: No offensive odor 4 points: Almost no offensive odor 3 points: Slight return odor (fish odor) 2 points: Considerable return odor (fish odor) 1 point: Strong return odor (fish odor)

From the results shown in Table 1, it is clear that the product No. The sample No. 1 hardly feels the returning odor derived from the DHA oil, whereas the control product No. A return odor occurs at 1 to 5 and the temperature is 60 ° C.
It was judged that all of them had a considerably strong returning odor upon storage for one day.

Comparative Experiment 2 The carbonated beverages obtained in Examples 2 and 3 and Comparative Examples 6 to 10 (invention products No. 2 and 3 and control products No. 6 to 10) were stored at 60 ° C. for 7 days. The degree of oxidation (POV) of oil and fat in the beverage before and after storage was measured. In addition, 1 beverage after storage
A sensory test was performed on the change in flavor for 0 professional panelists. The results are shown in Table 2.

[0027]

[Table 2]

POV (Per Oxide Value)
The unit of e) is meq / kg. Sensory evaluation standard: The standard before storage was used as a standard, and the degree of flavor difference from this was evaluated by the panelists according to the following standard. 5 points: No difference 4 points: Almost the same 3 points: Slightly returning odor (fish odor) 2 points: Very returning odor (fish odor) 1 point: Strong returning odor (fish odor)

As is clear from the results in Table 2, the control product N
o. In Example 6, storage at 60 ° C. for 7 days promoted oxidation of fats and oils in the beverage, generating a strong returning odor. The reference product No. In Nos. 7, 8, 9, 10, and 11, the oxidation was hardly progressed, but the returning odor was strong and the flavor of the beverage was impaired. On the other hand, the present invention product No. In Nos. 1 and 2, oxidation was suppressed, and generation of a returning odor was not observed.

The emulsion composition obtained by the present invention can be used without generating a returning odor when added to an aqueous food or the like. Further, the food product obtained according to the present invention can be stored for a long period of time without causing a change in flavor with time (generation of a returning odor) and a rapid progress of oxidation of contained fats and oils.

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Claims (3)

[Claims] 1. Docosahexaenoic acid oil and vitamin C
An emulsified composition comprising: 2. A food using the emulsion composition according to claim 1 and containing vitamin C. 3. The emulsion composition according to claim 1, wherein the content of vitamin C is 0.05 parts by weight or more.
And the food according to claim 2.