JPH07236418A - Antioxidant smell correcting agent for docosahexaenoic acid and enicosapentaenoic acid - Google Patents

Abstract

PURPOSE:To obtain the subject correcting agent containing at least two from among labiate, myrtaceous and lauraceous spices and their extracts, capable of deodorizing a fish-like smell by adding the agent to DHA, EPA or a fish oil containing DHA or EPA. CONSTITUTION:This agent contains at least two selected from the group consisting of labiate, myrtaceous and lauraceous spices (rosemary, clove, cinnamon, oregano, sage, etc.) and their extracts. The prepared smell correcting agent has anti-oxidizing properties and preventing effect on an oxidation smell.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to docosahexaenoic acid (DH) containing two or more spices or their extracts.
A), eicosapentaenoic acid (EPA), or antioxidants for fish oils containing them, more specifically, docosahexaenoic acid, eicosapentaenoic acid, or by adding to fish oils containing them, it is included in the antioxidants. Antioxidative odors that act synergistically to prevent the oxidation of docosahexaenoic acid, eicosapentaenoic acid, or fish oil containing them, and to oxidize the odor caused by oxidation and the fish odor originally possessed. It is related to agents.

[0002]

2. Description of the Related Art Recently, docosahexaenoic acid and eicosapentaenoic acid, which have become increasingly health-conscious, have been attracting attention as various unsaturated fatty acids derived from fish oil for their various pharmacological effects such as arteriosclerosis prevention. Easy to be done,
Oxidative odor becomes a problem along with the deterioration of quality.
Conventionally, as an antioxidant that can be used for this purpose, tocopherol and the like can be mentioned, but the effect is not sufficient. In addition, fish oil containing a large amount of docosahexaenoic acid and eicosapentaenoic acid is difficult to take from the mouth due to the fish odor originally possessed. Although this difficulty is being alleviated by encapsulation and the like, it may not be said to be sufficient since the odor may rise from the stomach after ingestion.

[0003]

In view of the above-mentioned circumstances, the present invention provides antioxidants by adding docosahexaenoic acid, eicosapentaenoic acid, or fish oil containing these,
It is intended to provide an anti-oxidant flavoring agent capable of obtaining docosahexaenoic acid, eicosapentaenoic acid, or fish oil containing these, which has a surprisingly excellent effect of preventing oxidative odor and has a fishy odor.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have achieved the above-mentioned object by using a combination of two or more specific spices and / or extracts thereof. The inventors have found that it can be done and have completed the present invention.

That is, the first aspect of the present invention is that docosahexaenoic acid, characterized in that it contains at least two kinds selected from the group consisting of spices of Lamiaceae, Myrtaceae, Lauraceae and extracts thereof. Eicosapentaenoic acid,
Alternatively, an antioxidant for fish oil containing these may be used as the second aspect of the present invention.
Is docosahexaenoic acid, eicosapentaenoic acid, or a fish oil containing the same, which comprises at least two kinds selected from the group consisting of rosemary, cloves, cinnamon, oregano, sage, and extracts thereof. A third antioxidant of the present invention is docosahexaene, characterized in that at least one selected from the group consisting of clove, cinnamon, oregano, sage and extracts thereof is mixed with rosemary. Acids, eicosapentaenoic acid, or antioxidants for fish oils containing them, respectively.

The spices or extracts used in the present invention include spices of the Lamiaceae, Myrtaceae, Lauraceae or their extracts.

[0007] Broadly speaking, spices include both herbs mainly having an aroma produced mainly in the Mediterranean coast and spices having a strong aroma and spice produced in tropical and subtropical regions. The main functions of these spices are to enhance food quality by stimulating aroma and spiciness, to smell the unpleasant odors of fish and meat due to the chemical action and aroma of the ingredients, to smell the aroma, and to color with a unique pigment. is there.
Further, some spices have antiseptic action, physiological pharmacological action and the like.

Preferred spices used in the present invention include rosemary, cloves, cinnamon, oregano and sage. By combining these or two or more kinds of these extracts, a synergistic effect of these active ingredients is obtained. Expressing a remarkable antioxidant and deodorizing effect, docosahexaenoic acid, eicosapentaenoic acid, or to prevent oxidative deterioration of fish oil containing these to suppress the oxidative odor, and to odorize the fish odor originally held, docosahexaenoic acid, Eicosapentaenoic acid, or fish oil containing them is increased in freshness-retaining power and is improved to such an extent that oxidative odor and fish odor are not noticeable.

Of the above spices and their extracts, the combination of rosemary with cloves, cinnamon, oregano and sage gives particularly good results. The addition amount of the antioxidant of the present invention is appropriately determined depending on the desired degree of antioxidant and odor, but is usually 10 to 10 relative to docosahexaenoic acid, eicosapentaenoic acid, or fish oil containing them.
A good antioxidant effect is obtained in the range of 000 ppm.

[0010]

EXAMPLES The present invention will be described in more detail with reference to experimental examples and examples, but the present invention is not limited thereto.

Experimental Example Rosemary (oleoresin), an ethanol extract of various spices or 15 mg of an antioxidant was dissolved in 0.5 ml of ethanol, 50 μl of which was placed in a petri dish (diameter 6 cm), and docosahexaenoic acid and eicosapentaene were added thereto. 1.5 g of fish oil containing acid (containing 26.6% of DHA and 6.4% of EPA) was added and mixed well, and ethanol was removed under reduced pressure at room temperature. The obtained product was stored at room temperature in the dark and weighed daily. The τ value was obtained from the weight increase curve by a predetermined method. The results are shown in Table 1.

In the case of an antioxidant test by the gravimetric method, the τ value means that, as shown in FIG. 1, the weight increases with a gentle gradient while the oxidation is suppressed, and the antioxidant power decreases. Then, the weight increases steeply, but this is the number of days at this inflection point. Therefore, it can be said that the larger the τ value, the stronger the antioxidant power.

[0013]

[Table 1]

From the results in Table 1, rosemary, sage,
Garlic and the like showed a strong antioxidant power, but rosemary, sage, cloves, cinnamon, and oregano are preferable for the purpose of the present invention to smell not only the oxidative odor but also the fishy odor.

Example In the same manner as in the above experimental example, spice rosemary (oleoresin) or another spice extract was dissolved in a small amount of ethanol, and fish oil containing docosahexaenoic acid and eicosapentaenoic acid was added to the solution. The sensory test for the odor was carried out by 15 panelists and evaluated according to the following 3 grades. The results are shown in Table 2.

Very good ◎ (13 or more people judged to be good) Good ○ (10 or more people judged to be good) Somewhat good △ (8 people or more judged to be good)

[0017]

[Table 2]

From the results shown in Table 2, rosemary and sage,
It can be seen that the combination of cinnamon, cloves and oregano shows a good deodorizing effect.

[0019]

As described above, the antioxidant of the present invention is added to docosahexaenoic acid, eicosapentaenoic acid, or fish oil containing them to obtain docosahexaenoic acid, eicosapentaenoic acid, or fish oil containing them. It is possible to enhance the antioxidant property, prevent the oxidative odor, and smell the fish odor.

[Brief description of drawings]

FIG. 1 is a diagram for explaining a τ value.

Claims (3)

[Claims] 1. Docosahexaenoic acid, eicosapentaenoic acid, or a mixture thereof, comprising at least two kinds selected from the group consisting of spices of Lamiaceae, Myrtaceae, Lauraceae and extracts thereof. Antioxidant deodorant for fish oil containing. 2. Docosahexaenoic acid, eicosapentaenoic acid, or a mixture of at least two selected from the group consisting of rosemary, cloves, cinnamon, oregano, sage, and extracts thereof. Antioxidant deodorant for fish oil containing. 3. Docosahexaenoic acid, eicosapentaenoic acid, or a mixture of at least one selected from the group consisting of clove, cinnamon, oregano, sage, and extracts thereof, and rosemary. Antioxidant deodorant for fish oil containing.