JPH0730354B2 - Powder of highly unsaturated fatty acid-containing oil and fat and method for producing the same - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a highly unsaturated fatty acid-containing fat or oil powder and a method for producing the same.

(Prior Art) Recently, physiological activity against highly unsaturated fatty acid-containing oils and fats such as fish oil has been reassessed, and in particular, the inhibitory action on myocardial infarction and cerebral infarction has attracted attention, and the use of highly unsaturated fatty acid-containing oils and fats has become active. It's starting.

However, oils and fats containing highly unsaturated fatty acids are apt to be oxidized due to the fatty acids and are extremely unstable.

Therefore, conventionally, fats and oils containing highly unsaturated fatty acids were added with an antioxidant or the like to prevent their oxidation and to improve stability.

(Problems to be Solved by the Invention) As described above, the conventional one using the antioxidant cannot completely prevent the oxidation, and thus has a drawback that the storage stability is very poor.

Further, even if the antioxidant is used to prevent the oxidation as described above, it cannot be pulverized and solidified into pellets of can oil or the like at most.

As described above, in the related art, the oil or fat cannot be pulverized and its oiliness remains as it is, so that it is often sticky and the handling thereof is often inconvenient.

In other words, the conventional fats and oils containing highly unsaturated fatty acids could not eliminate the drawbacks of being difficult to handle and the drawbacks of impairing the physiologically active function due to oxidation, although the demand for them was increasing.

The object of the present invention is to change the physical properties of oil into a powder, thereby increasing the ease of handling, and by using an emulsion coating, a powder of highly unsaturated fatty acid-containing fats and oils that has enhanced stability against oxidation and stabilized physiological activity over a long period of time. It is to provide the manufacturing method.

(Means for Solving the Problem) The first invention is to emulsify a highly unsaturated fatty acid-containing oil or fat by using a casein proteolytic enzyme that has been hydrolyzed to a decomposition degree of 5 to 20%. Further, it is characterized by being powdered.

A second aspect of the invention is to dissolve and sterilize casein, and to act on it with a proteolytic enzyme, deactivate the enzyme by heating after the degree of decomposition reaches 5 to 20%, and contain a highly unsaturated fatty acid. It is characterized in that fats and oils were added thereto, the mixture was applied to a homogenizer, and then this emulsion was dried and powdered.

A third invention is to dissolve a casein partial hydrolyzate, which has been powdered with a proteolytic enzyme preliminarily adjusted to a decomposition degree of 5 to 20%, to dissolve this solution and a highly unsaturated fatty acid-containing fat or oil. It is characterized by being mixed, emulsified, and powdered by a method such as spray drying.

(Experiment 1) Eicosapentaenoic acid emulsifying agent: Oil / fat / fish oil Eicosapentaenoic acid-containing oil / fat (trade name: DDoil Nippon Suisan Co., Ltd.) Emulsifier The following two emulsifiers are separately used for the oil / fat. Experimented and compared both.

Sodium Casein Milk Protein Surfactant This milk protein surfactant was prepared according to the examples described in the specification of Japanese Patent Application No. 62-317731 (Japanese Patent Application Laid-Open No. 1-160458) already provided by the present applicant. Produced on the basis of 11.9% degradability, 3.% water content, enzyme-treated casein.

Method Mix 150 ml of warm water and 50 ml of sample oil and fat and keep it at 60 ℃. To this, add 2g (1% addition) to 16g (8% addition) of an emulsifier, and add a homomixer (AM-10 manufactured by Nippon Seiki Co., Ltd.).
Emulsification for 3 minutes at 15000 rpm.

The above emulsion is once received by a peaker to remove bubbles in the upper layer, and then transferred to a 100 ml graduated cylinder with stopper. Then, the emulsion transferred to this graduated cylinder is allowed to stand in a constant temperature water bath at 60 ° C and observed over time, and the amount of the water layer to be separated (m
l) was defined as the emulsifying power.

Since the value of this emulsifying power shows the degree of separation, the smaller the value, the better the emulsifying property.

The above experimental results are shown in Table 1.

(Experiment 2) Powdering of eicosapentaenoic acid-containing oil / fat Sample: Oil / fat Eicosapentaenoic acid-containing oil / fat emulsifier Milk protein-based surfactant Composition: In addition, compound 1 has a fat and oil content of 50 when powdered.
%, Formulation 2 is such that the oil and fat content is 70%.

Method Dissolve emulsifier and dextrin in warm water, add eicosapentaenoic acid-containing fats and oils to this, and mix to emulsify (pressure 200 kg / cm ² ). This emulsion was pulverized with a small spray dryer.

The pulverization conditions at this time are: hot air temperature 140 ° C, exhaust air temperature 78 ±
℃, disk atomizer speed 19000rpm, liquid delivery 14
It is 0 ± 10 ml / min.

As a result, the compound 1 had a good powder, and the compound 2 had a little adhesiveness, but a decent powder.

This emulsifier has a great effect as an excipient, and if the amount is increased, the physical properties of the powder will be excellent. However, dextrin was used here in consideration of economy. Therefore, the dextrin used here is a filler and is not an essential constituent of the present invention.

(Experiment 3) Oxidation stability and the like of eicosapentaenoic acid-containing fats and oils Sample: Powder of eicosapentaenoic acid-containing fats and oils of Formula 2 of the previous experiment Eicosapentaenoic acid-containing fats and oils (raw oil) Note that the powder of Formulation 2 was selected as a sample. This is because, by comparing the oxidative stability of powders having a high fat content, it was considered possible to estimate the powder of Formulation 1.

40% powder and raw oil of eicosapentaenoic acid-containing fats and oils
It was kept warm at ℃ and the changes in flavor, color tone and POV were examined.

The flavors were sensory compared, and the color tone was measured with a color difference meter for the powder and for the raw fish oil diluted 5 times with n-Hexane, and the absorbance was measured at 430 nm. In addition, the POV of the powder was measured after ether extraction and
The OV was directly measured by the usual method.

Table 2 shows the result.

From this Table 2, it is clear that Experiment 3 shows the following. That is, it is shown that the feedstock oil containing eicosapentaenoic acid is extremely easily oxidized, the POV is remarkably increased, and the appearance and flavor are largely changed.

On the other hand, in the case of the powder of eicosapentaenoic acid-containing fats and oils, almost no increase in POV was observed, and the appearance and flavor were stable.

Even oils and fats that are extremely susceptible to oxidation, such as fish oil, are less likely to be oxidized by being pulverized, so that these oils and fats can be used and stored easily.

Further, since it is made into powder, workability such as mixing and filling at the time of use becomes very good.

Moreover, since it has been emulsified in advance, it is easily dispersed and dissolved in water, and from a nutritional point of view, absorption of eicosapentaenoic acid and the like into the human body is good.

Furthermore, in the production of these powders, no synthetic emulsifiers are used, which matches the natural orientation to health. Moreover, since the emulsifier used here is a partially hydrolyzed milk protein, it also has physiological activity derived from it, which is extremely promising as a functional food.

Example Milk protein surfactant 50 kg, low dextrin in hot water 1300
Dissolve 160 kg. Oil 500 containing 18% of eicosapentaenoic acid is mixed with this and emulsified. This is spray dried by a conventional method to obtain a powder.

It is possible to enhance the quality of the product by adding a seasoning amount, a flavoring agent, and a coloring agent in the blending.

Further, a synthetic emulsifier may be used in combination as the emulsifier.

In this way, the range of utilization of fish oil or the like, which can be easily handled, such as fish oil powder, is widened, and the utility value can be increased.

Continuation of front page (56) Reference JP-A-57-115497 (JP, A) JP-A-51-89507 (JP, A) JP-A-57-47395 (JP, A)

Claims (3)

[Claims] 1. A highly-unsaturated fatty acid-containing oil or fat is emulsified and hydrolyzed by using a substance obtained by hydrolyzing casein with a proteolytic enzyme so that the degree of decomposition is in the range of 5 to 20%. Powder of fat and oil containing saturated fatty acid. 2. A casein is dissolved and sterilized, and a proteolytic enzyme is caused to act on the casein, and when the degree of decomposition reaches 5 to 20%, the enzyme is inactivated by heating, and a fat or oil containing a highly unsaturated fatty acid is added thereto. Is added to a homogenizer and then the emulsion is dried and powdered to produce a powder of highly unsaturated fatty acid-containing fats and oils. 3. A partial hydrolyzate of casein, which has been powdered with a proteolytic enzyme adjusted to a degree of decomposition of 5 to 20% in advance, is dissolved in warm water, and this solution and a highly unsaturated fatty acid-containing oil or fat are mixed. A method for producing a powder of a highly unsaturated fatty acid-containing oil or fat, which is obtained by mixing, emulsifying, and pulverizing by a method such as spray drying.