JPH07305088A - Powdery oil and fat composition - Google Patents
Powdery oil and fat compositionInfo
- Publication number
- JPH07305088A JPH07305088A JP6124298A JP12429894A JPH07305088A JP H07305088 A JPH07305088 A JP H07305088A JP 6124298 A JP6124298 A JP 6124298A JP 12429894 A JP12429894 A JP 12429894A JP H07305088 A JPH07305088 A JP H07305088A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fatty acid
- fat
- water
- emulsion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、高度不飽和脂肪酸を脂
肪酸成分として含有する油脂の粉末油脂組成物に関す
る。さらに詳しくは、本発明は、酸化に対しての安定性
が低いため、従来、食品などへの使用が制限されていた
高度不飽和脂肪酸を脂肪酸成分として含有する油脂に高
い酸化安定性を付与し、広く食品などに利用しうる高度
不飽和脂肪酸を脂肪酸成分として含有する油脂の粉末油
脂組成物に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a powdered oil / fat composition containing a highly unsaturated fatty acid as a fatty acid component. More specifically, the present invention imparts high oxidative stability to fats and oils containing a polyunsaturated fatty acid as a fatty acid component, which has been conventionally limited in use in foods and the like because of its low stability against oxidation. The present invention relates to a powdered fat and oil composition of fats and oils containing a polyunsaturated fatty acid as a fatty acid component that can be widely used in foods and the like.
【０００２】[0002]
【従来の技術】現在、わが国は人口構造的に急激に高齢
化社会へ移行しつつあり、成人病、特に、高血圧症、心
筋梗塞症、動脈硬化症、血栓症などの急増が大きな問題
となっている。１９７０年代に、グリーンランドのエス
キモー人についての疫学調査によって、魚の摂取量の多
い地域では動脈硬化性疾患による成人病が少ないという
報告［「ザ・ランセット、ジュライ（Ｔｈｅ Ｌａｎｃ
ｅｔ、Ｊｕｌｙ）」第１５巻、第１１７〜１１９ページ
（１９８７年）］がなされて以来、前記疾患に対する予
防作用を有するものとして、エイコサペンタエン酸（Ｅ
ＰＡ）やドコサヘキサエン酸（ＤＨＡ）のような高度不
飽和脂肪酸の重要性が注目されてきた。しかしながら、
エイコサペンタエン酸やドコサヘキサエン酸などの高度
不飽和脂肪酸は酸化されやすく、かつ不快臭が強く、そ
のままでは食品として多くを摂取できないなどの問題が
ある。したがって、これら高度不飽和脂肪酸を脂肪酸成
分として含有する油脂は、例えば、ゼラチン軟カプセル
でコーティングするなどの手段によって酸化と不快臭の
発生を防止し、加工食品として市販されている。他方、
簡便に水に分散して使用する形態を有するものとして、
噴霧乾燥により得られる粉末製品（特開昭６０−４９０
９７号公報、特開昭６２−１２６９３３号公報）が種々
検討されており、また、精製魚油などと水和性タンパク
質の水溶液との水中油型乳化物（特開昭６０−１０２１
６８号公報）も検討されている。一方、抗血栓性及び抗
動脈硬化高活性を有する組成物として、レシチンを含
み、かつエイコサペンタエン酸やドコサヘキサエン酸を
脂肪酸成分として含有する油脂（特開昭６１−１１２０
２０号公報）が検討されている。また、高度不飽和脂肪
酸を脂肪酸成分として含有する油脂を可食性物質により
被覆し、その直径が２mm以下の粒子状である高度不飽和
脂肪酸含有製品（特公平２−５１５８９号公報）が検討
されている。一般に高度不飽和脂肪酸、特にエイコサペ
ンタエン酸やドコサヘキサエン酸は熱や酵素による劣化
を受けやすく、異臭や着色が生じやすいなど、保存安定
性が著しく悪いという欠点を有している。また、これら
の脂肪酸の酸化によって生じる過酸化物は人体に対して
有害であることが知られている。現在市販されている魚
油及びエイコサペンタエン酸、ドコサヘキサエン酸濃縮
物のカプセルは、手軽に水に分散して使用することが困
難である上、飲んだ後のおくびも問題になっている。ま
た、現在市販されている噴霧乾燥により得られる粉末製
品も、水に分散して飲んだ場合、不快臭が強い上、後味
が悪く、そのまま継続的に飲むことが困難であり、食品
素材として各種食品に配合使用した場合にも、魚油特有
の生臭さが問題となる。特に、エイコサペンタエン酸や
ドコサヘキサエン酸などの高度不飽和脂肪酸を脂肪酸成
分として含有する油脂の粉末製品は、製造後２カ月以上
経過した場合に、魚油臭を強く感じ、飲食しにくくなる
という問題が生じる。これらの問題点を解決するため、
特開昭６１−２３６９９号公報には高度不飽和脂肪酸を
脂肪酸成分として含有する油脂組成物に対し、グルタチ
オンを添加して安定化する方法が提案されているが、こ
の方法によっても十分な安定化効果は得られない。これ
らの提案されている方法は、高度不飽和脂肪酸を脂肪酸
成分として含有する油脂組成物中において、油脂の外相
部に添加され、油脂に対して直接添加されるわけではな
いため、満足すべき効果が認められなかった。また、ア
スコルビン酸を脂肪酸エステル化して油脂に添加する方
法も提案されているが、油脂に溶解する際に加熱工程を
経るなどの理由により、特有の臭気が発生すること、コ
スト的に高いため多量に用いることが難しいことなどか
ら、高度不飽和脂肪酸を脂肪酸成分として含有する油脂
に対して広く使用されるには至っていない。2. Description of the Related Art At present, Japan is rapidly transitioning to an aging society due to its demographic structure, and the rapid increase in adult diseases, particularly hypertension, myocardial infarction, arteriosclerosis, thrombosis, etc. has become a major problem. ing. In the 1970s, an epidemiological study of Eskimo people in Greenland reported that adult areas with arteriosclerotic disease were less common in areas with high fish intake ["The Lancet, The Lan.
et., Jul.), Vol. 15, pp. 117-119 (1987)], as eicosapentaenoic acid (E
The importance of highly unsaturated fatty acids such as PA) and docosahexaenoic acid (DHA) has been noted. However,
Polyunsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid are easily oxidized and have a strong unpleasant odor, and there is a problem that they cannot be consumed as food as they are. Therefore, oils and fats containing these highly unsaturated fatty acids as fatty acid components are commercially available as processed foods by preventing oxidation and unpleasant odors by means such as coating with gelatin soft capsules. On the other hand,
As a form that can be easily dispersed in water and used,
Powder product obtained by spray drying (JP-A-60-490)
97, JP-A-62-126933), and an oil-in-water emulsion of purified fish oil and the like and an aqueous solution of a hydratable protein (JP-A-60-1021).
No. 68) is also under consideration. On the other hand, as a composition having antithrombotic property and antiarteriosclerosis high activity, an oil or fat containing lecithin and containing eicosapentaenoic acid or docosahexaenoic acid as a fatty acid component (JP-A-61-1120).
No. 20) are being studied. Also, a product containing a polyunsaturated fatty acid (Japanese Patent Publication No. 2-51589) in which oil or fat containing a polyunsaturated fatty acid as a fatty acid component is coated with an edible substance and has a diameter of 2 mm or less in the form of particles is examined. There is. Generally, highly unsaturated fatty acids, particularly eicosapentaenoic acid and docosahexaenoic acid, are liable to be deteriorated by heat and enzymes, and are liable to have an offensive odor and coloring, and have a drawback that their storage stability is extremely poor. Further, it is known that the peroxide generated by the oxidation of these fatty acids is harmful to the human body. Capsules of fish oil, eicosapentaenoic acid, and docosahexaenoic acid concentrate currently on the market are difficult to disperse in water easily, and the eructation after drinking is also a problem. In addition, powder products obtained by spray drying, which are currently on the market, have a strong unpleasant odor when dispersed in water and have a bad aftertaste, which makes it difficult to continuously drink as they are. The fishy smell peculiar to fish oil poses a problem even when used in foods. In particular, powdered products of oils and fats containing highly unsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid as a fatty acid component have a problem that when two months or more have passed after the production, fish oil odor is strongly felt and it becomes difficult to eat and drink. . To solve these problems,
Japanese Patent Application Laid-Open No. 61-23699 proposes a method of stabilizing glutathione by adding it to an oil / fat composition containing a polyunsaturated fatty acid as a fatty acid component. No effect. These proposed methods, in the oil and fat composition containing a polyunsaturated fatty acid as a fatty acid component, added to the outer phase portion of the oil and fat, not directly added to the oil and fat, satisfactory effects Was not recognized. In addition, a method has been proposed in which ascorbic acid is converted to a fatty acid ester and added to fats and oils, but a peculiar odor is generated due to a heating step when dissolved in fats and oils, and a large amount due to high cost. Since it is difficult to use it for fats and oils, it has not been widely used for fats and oils containing highly unsaturated fatty acids as fatty acid components.
【０００３】[0003]
【発明が解決しようとする課題】本発明の目的は、この
ような事情のもとで、油脂の酸化による風味の劣化に対
して高い安定性を有する、高度不飽和脂肪酸を脂肪酸成
分として含有する油脂の粉末油脂組成物を提供すること
である。Under these circumstances, the object of the present invention is to contain a polyunsaturated fatty acid as a fatty acid component, which has high stability against deterioration of flavor due to oxidation of fats and oils. An object is to provide a powdered oil and fat composition of oil and fat.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、前記の好
ましい性質を有する高度不飽和脂肪酸を脂肪酸成分とし
て含有する油脂の粉末組成物を開発すべく、鋭意研究を
重ねた結果、高度不飽和脂肪酸を脂肪酸成分として含有
する油脂に対し、油中水型に乳化されたアスコルビン酸
を油脂中に含有せしめることにより、高度不飽和脂肪酸
を脂肪酸成分として含有する油脂の安定化を達成しうる
ことを見いだし、この知見に基づいて本発明を完成する
に至った。すなわち、本発明は、固形分中に高度不飽和
脂肪酸を脂肪酸成分として含有する油脂５〜８５重量％
を含み、水中油型の均質乳化液を乾燥して得られる高度
不飽和脂肪酸を脂肪酸成分として含有する油脂組成物に
おいて、油中水型に乳化されたアスコルビン酸もしくは
アスコルビン酸塩の溶液を、油脂中にアスコルビン酸と
して０.００１〜０.５重量％含むことを特徴とする粉末
油脂組成物を提供するものである。Means for Solving the Problems The inventors of the present invention have conducted extensive studies to develop a powder composition of oils and fats containing, as a fatty acid component, a polyunsaturated fatty acid having the above-mentioned preferable properties, and as a result, have found that For fats and oils containing saturated fatty acids as fatty acid components, by incorporating ascorbic acid emulsified in water-in-oil type into fats and oils, it is possible to stabilize fats and oils containing highly unsaturated fatty acids as fatty acid components. Based on this finding, the present invention has been completed. That is, the present invention is a fat / oil containing a polyunsaturated fatty acid as a fatty acid component in a solid content of 5 to 85% by weight.
Containing a polyunsaturated fatty acid obtained by drying an oil-in-water homogeneous emulsion as a fatty acid component, a solution of ascorbic acid or ascorbate emulsified in water-in-oil type, The present invention provides a powdery fat composition containing ascorbic acid in an amount of 0.001 to 0.5% by weight.
【０００５】以下、本発明を詳細に説明する。本発明に
用いる油脂の脂肪酸成分である高度不飽和脂肪酸は、炭
素数が１８以上であり、かつ不飽和結合を３個以上有す
る脂肪酸であって、このような高度不飽和脂肪酸として
は、例えば、エイコサペンタエン酸、ドコサヘキサエン
酸、α−リノレン酸、アラキドン酸などを挙げることが
できる。本発明に用いる高度不飽和脂肪酸を脂肪酸成分
として含有する油脂は、油脂中の脂肪酸成分のすべてが
高度不飽和脂肪酸であってもよく、あるいは、油脂中の
脂肪酸成分の一部が高度不飽和脂肪酸であり、残部が飽
和脂肪酸又は分子中に不飽和結合を２個以下有する不飽
和脂肪酸であってもよい。本発明は、特に酸化安定性が
極めて悪く、臭いや味の劣化が著しいエイコサペンタエ
ン酸やドコサヘキサエン酸などを脂肪酸成分とする油脂
の組成物に対して効果的である。本発明に用いる高度不
飽和脂肪酸を脂肪酸成分として含有する油脂としては、
例えば、エイコサペンタエン酸やドコサヘキサエン酸を
脂肪酸成分として含有するものとして食用魚油、すなわ
ちイワシ油、サバ油、ニシン油、マグロ油、カツオ油、
タラ肝油などの魚油を精製したものや濃縮したものを用
いることができるし、バクテリア、クロレラなどから抽
出したものも用いることができる。また、α−リノレン
酸を脂肪酸成分として含有する油脂としては、例えばシ
ソ科植物の実から得られる油脂であるシソ実油やエゴマ
油などを用いることができる。本発明においては、さら
に、これらの高度不飽和脂肪酸を脂肪酸成分として含有
する油脂と、大豆油、菜種油、パーム油、オリーブ油、
ヤシ油や、これらの油脂あるいは魚油などを水素添加
し、安定化した比較的安定性の高い油脂とを混合したも
のを用いることができる。The present invention will be described in detail below. The polyunsaturated fatty acid which is a fatty acid component of the fat and oil used in the present invention is a fatty acid having 18 or more carbon atoms and having 3 or more unsaturated bonds. Examples of such polyunsaturated fatty acid include: Examples thereof include eicosapentaenoic acid, docosahexaenoic acid, α-linolenic acid, and arachidonic acid. The fat or oil containing a polyunsaturated fatty acid as a fatty acid component used in the present invention may be one in which all of the fatty acid components in the fat or oil are polyunsaturated fatty acids, or a part of the fatty acid component in the fat or oil is a polyunsaturated fatty acid. And the balance may be saturated fatty acids or unsaturated fatty acids having two or less unsaturated bonds in the molecule. INDUSTRIAL APPLICABILITY The present invention is particularly effective for a composition of oils and fats containing eicosapentaenoic acid, docosahexaenoic acid, or the like as a fatty acid component, which has extremely poor oxidative stability and whose odor and taste are significantly deteriorated. The oil and fat containing the polyunsaturated fatty acid used in the present invention as a fatty acid component,
For example, edible fish oil containing eicosapentaenoic acid or docosahexaenoic acid as a fatty acid component, that is, sardine oil, mackerel oil, herring oil, tuna oil, bonito oil,
A purified or concentrated fish oil such as cod liver oil can be used, and a product extracted from bacteria, chlorella or the like can also be used. As the oil and fat containing α-linolenic acid as a fatty acid component, for example, perilla seed oil and perilla oil, which are oils and fats obtained from the fruits of the Lamiaceae plant, can be used. In the present invention, further, fats and oils containing these highly unsaturated fatty acids as a fatty acid component, soybean oil, rapeseed oil, palm oil, olive oil,
It is possible to use coconut oil, or a mixture of these oils or fats or fish oils with hydrogenated and stabilized oils and fats having relatively high stability.
【０００６】本発明の組成物に含有せしめるアスコルビ
ン酸としては、食品として一般的に用いられるＬ−アス
コルビン酸や、Ｌ−アスコルビン酸ナトリウムを好適に
使用することができる。本発明において、アスコルビン
酸もしくはアスコルビン酸塩は高度不飽和脂肪酸を脂肪
酸成分として含有する油脂中に、アスコルビン酸として
０.００１〜０.５重量％、好ましくは０.００５〜０.２
重量％含有せしめる。含有せしめるアスコルビン酸の量
が０.００１重量％未満であると、安定性のよい高度不
飽和脂肪酸を脂肪酸成分として含有する油脂の粉末油脂
組成物が得られないし、含有せしめるアスコルビン酸の
量が０.５重量％を超えると、アスコルビン酸の酸味や
アスコルビン酸を油中水型に乳化する際に用いる乳化剤
の味などが組成物全体に悪い影響を及ぼすのでいずれも
好ましくない。本発明において、アスコルビン酸は油中
水型に乳化されていることが必須である。アスコルビン
酸を油中水型に乳化する際のアスコルビン酸の溶剤とし
ては、水が一般的であるが、糖アルコール、液糖、液状
オリゴ糖、エチルアルコール、グリセリンなど、アスコ
ルビン酸を溶解する溶剤であれば、特に制限なく用いる
ことができる。アスコルビン酸を油中水型に乳化する際
の油相としては、液体の食用油脂であれば特に制限なく
使用することができるが、例えば、高度不飽和脂肪酸を
脂肪酸成分として含有するマグロ油、イワシ油などの精
製脱臭した魚油、その高度不飽和脂肪酸成分を濃縮した
食用油脂、シソ実油、エゴマ油、又はそれらと大豆油、
ナタネ油、豚脂などの一般の動植物油脂類を配合した食
用油脂などを好適に用いることができる。また、アスコ
ルビン酸を油中水型に乳化する際に用いる乳化剤として
は、例えばポリグリセリン脂肪酸エステル、好ましくは
ポリグリセリン縮合リシノレイン酸エステル、テトラグ
リセリンモノラウリン酸エステル、テトラグリセリンモ
ノオレイン酸エステル、モノグリセリン脂肪酸エステ
ル、レシチン、酵素分解レシチンなどを用いることがで
き、さらに、これらを適宜組み合わせて用いることも可
能である。アスコルビン酸の油中水型乳化液中の濃度と
しては０.１〜４０重量％が適当であるが、乳化剤によ
る組成物の風味などへの影響を考えると、１〜４０重量
％が好ましく、１〜２０重量％がさらに好ましい。本発
明に用いられるアスコルビン酸の油中水型乳化液は、適
宜、酸化安定性の高い油脂などで希釈して用いることも
可能である。As the ascorbic acid contained in the composition of the present invention, L-ascorbic acid and sodium L-ascorbate which are generally used as foods can be preferably used. In the present invention, ascorbic acid or ascorbate is 0.001-0.5% by weight, preferably 0.005-0.2, as ascorbic acid in an oil or fat containing a polyunsaturated fatty acid as a fatty acid component.
It is contained by weight%. When the amount of ascorbic acid contained is less than 0.001% by weight, a powdery fat and oil composition of oil and fat containing a highly stable highly unsaturated fatty acid as a fatty acid component cannot be obtained, and the amount of ascorbic acid contained is 0. When it exceeds 0.5% by weight, the sourness of ascorbic acid and the taste of an emulsifier used when emulsifying ascorbic acid into a water-in-oil type adversely affect the entire composition, which is not preferable. In the present invention, it is essential that ascorbic acid be emulsified in a water-in-oil type. As a solvent for ascorbic acid when emulsifying ascorbic acid in water-in-oil type, water is generally used, but sugar alcohol, liquid sugar, liquid oligosaccharides, ethyl alcohol, glycerin, etc. are solvents that dissolve ascorbic acid. If it exists, it can be used without particular limitation. As the oil phase when emulsifying ascorbic acid into water-in-oil type, it can be used without particular limitation as long as it is a liquid edible oil and fat, for example, tuna oil containing a highly unsaturated fatty acid as a fatty acid component, sardines Purified deodorized fish oil such as oil, edible oil and fat concentrated with its highly unsaturated fatty acid component, perilla seed oil, perilla oil, or soybean oil,
Edible oils and fats mixed with general animal and vegetable oils and fats such as rapeseed oil and lard can be preferably used. Further, as an emulsifier used when emulsifying ascorbic acid into water-in-oil type, for example, polyglycerin fatty acid ester, preferably polyglycerin condensed ricinoleic acid ester, tetraglycerin monolauric acid ester, tetraglycerin monooleic acid ester, monoglycerin fatty acid Ester, lecithin, enzymatically decomposed lecithin and the like can be used, and further, these can be used in appropriate combination. The concentration of ascorbic acid in the water-in-oil emulsion is appropriately 0.1 to 40% by weight, but considering the influence of the emulsifier on the flavor and the like of the composition, it is preferably 1 to 40% by weight. -20% by weight is more preferable. The water-in-oil type emulsion of ascorbic acid used in the present invention can be appropriately diluted with a fat or oil having high oxidation stability before use.
【０００７】本発明において、高度不飽和脂肪酸を脂肪
酸成分として含有する油脂は粉末油脂組成物の固形分中
に５〜８５重量％、好ましくは５〜８０重量％含まれ
る。高度不飽和脂肪酸を脂肪酸成分として含有する油脂
の含有量が５重量％未満であると、高度不飽和脂肪酸を
脂肪酸成分として含有する油脂に期待される生理機能が
十分発揮されないし、８５重量％を超えると、固形分よ
り油脂がしみだし、油脂の品質、および風味の劣化を招
く原因となるので、いずれも好ましくない。本発明の高
度不飽和脂肪酸を脂肪酸成分として含有する油脂の粉末
油脂組成物において、油脂中に高度不飽和脂肪酸を脂肪
酸成分として含有する油脂以外の成分として、香料や、
β−カロチン、ビタミンＥ、ビタミンＤなどの油溶性ビ
タミン、油溶性色素、乳化剤、高度不飽和脂肪酸以外の
脂肪酸を脂肪酸成分として含有する油脂などを添加、混
合することや、さらに抗酸化効果を高める目的で、茶抽
出物製剤やＢＨＴ、没食子酸、トコフェロール、ムシジ
ンなどの抗酸化剤を添加することも可能である。本発明
において、高度不飽和脂肪酸を脂肪酸成分として含有す
る油脂の粉末油脂組成物に、さらに水溶性成分を添加す
ることができる。添加しうる水溶性成分としては、例え
ば、カゼイン、カゼインナトリウム、乳清タンパク質、
脱脂粉乳、牛乳などの乳製品由来のタンパク質やゼラチ
ンなどの動物性タンパク質、分離大豆タンパク質、コー
ンあるいは小麦より抽出したタンパク質などの植物性タ
ンパク質、デキストリンやオリゴ糖といった多糖類、砂
糖や乳糖といった二糖類、ブドウ糖や果糖といった単糖
類、あるいはこれらの混合物などによってなる糖質、微
生物や植物、合成などによって得られる食物繊維やガム
質、リンゴやバナナ、ブドウ、ミカンなどを搾汁して得
られる果汁、香料、ビタミンＢ群などに代表されるビタ
ミン、鉄やマグネシウム、カルシウムといったミネラ
ル、クエン酸やリンゴ酸、乳酸などの有機酸、ポリグリ
セリン脂肪酸エステル、モノグリセリン脂肪酸エステ
ル、レシチンなどの乳化剤などがあげられる。これら
は、単独でも用いることが可能であるが、もちろん適宜
組み合わせて用いることもできる。In the present invention, the fats and oils containing a polyunsaturated fatty acid as a fatty acid component are contained in the powder oil and fat composition in an amount of 5 to 85% by weight, preferably 5 to 80% by weight. When the content of the oil / fat containing a highly unsaturated fatty acid as a fatty acid component is less than 5% by weight, the physiological function expected of an oil / fat containing a highly unsaturated fatty acid as a fatty acid component is not sufficiently exerted, and the amount of 85% by weight is insufficient. When it exceeds the above range, the oil and fat exudes from the solid content, which causes deterioration of the quality and flavor of the oil and fat, and therefore both are not preferable. In the powder oil composition of fats and oils containing a polyunsaturated fatty acid as a fatty acid component of the present invention, as a component other than the fat and oil containing a polyunsaturated fatty acid as a fatty acid component in a fat and oil, a fragrance,
Add and mix oil-soluble vitamins such as β-carotene, vitamin E and vitamin D, oil-soluble pigments, emulsifiers, fats and oils containing fatty acids other than highly unsaturated fatty acids as fatty acid components, and further enhance the antioxidant effect For the purpose, it is possible to add tea extract preparations and antioxidants such as BHT, gallic acid, tocopherol, and mucidin. In the present invention, a water-soluble component can be further added to the powdery fat and oil composition of fats and oils containing a polyunsaturated fatty acid as a fatty acid component. Examples of water-soluble components that can be added include casein, casein sodium, whey protein,
Proteins derived from dairy products such as skim milk and milk, animal proteins such as gelatin, soy protein isolates, plant proteins such as proteins extracted from corn or wheat, polysaccharides such as dextrin and oligosaccharides, and disaccharides such as sugar and lactose. , Monosaccharides such as glucose and fructose, or sugars consisting of a mixture thereof, microorganisms and plants, dietary fiber and gum obtained by synthesis, apples and bananas, fruit juice obtained by squeezing grapes, mandarins, etc., Fragrances, vitamins typified by B vitamins, minerals such as iron, magnesium and calcium, organic acids such as citric acid, malic acid and lactic acid, polyglycerin fatty acid esters, monoglycerin fatty acid esters, emulsifiers such as lecithin and the like. . These can be used alone, but can of course be used in appropriate combination.
【０００８】次に、本発明の粉末油脂組成物の製造方法
について説明する。アスコルビン酸もしくはアスコルビ
ン酸塩を、水や液状オリゴ糖、エチルアルコール、糖ア
ルコール、グリセリンなどに溶解し、ポリグリセリン縮
合リシノレイン酸などのポリグリセリン脂肪酸エステ
ル、レシチン、レシチン酵素分解物、モノグリセリン脂
肪酸エステルなどの乳化剤を用い、高度不飽和脂肪酸を
脂肪酸成分として含有するマグロ油、イワシ油などの精
製脱臭した魚油、その高度不飽和脂肪酸成分を濃縮した
食用油脂、シソ実油、エゴマ油、又はそれらと大豆油、
ナタネ油、豚脂などの一般の動植物油脂類を配合した食
用油脂などを油相とし、必要に応じて香料などを添加し
て、アスコルビン酸が油中水型乳化液中に０.１〜４０
重量％となるように調製する。このアスコルビン酸の油
中水型乳化液を高度不飽和脂肪酸を脂肪酸成分として含
有する油脂に対し、アスコルビン酸として０.００１〜
０.５重量％含有されるように添加したのち、このアス
コルビン酸が添加された高度不飽和脂肪酸を脂肪酸成分
として含有する油脂が固形分中５〜８５重量％含有され
るように調製した水中油型均質乳化液を製造し、これを
乾燥する。本発明において、アスコルビン酸を油中水型
乳化液として調製する方法としては、まずアスコルビン
酸を水、液状オリゴ糖、エチルアルコール、糖アルコー
ル、液糖などに完全に溶解し、これをポリグリセリン脂
肪酸エステルやレシチンなどの乳化剤を油相に溶解した
溶液中に添加し、油中水型乳化液とする方法、アスコル
ビン酸溶液中に直接乳化剤を溶解した油相を添加し、ま
ず水中油型乳化液を得たのち転相させて油中水型乳化液
とする方法、あるいは、乳化剤などによりアスコルビン
酸溶液の界面活性を低下させ、油脂に溶解可能な可溶化
液とする方法など、いずれも用いることができる。上記
の方法によって得られたアスコルビン酸油中水型乳化液
は、高度不飽和脂肪酸を脂肪酸成分として含有する油脂
中に任意な濃度で添加、混合することができ、油脂中に
通常の方法ではほとんど溶解、分散することのできない
アスコルビン酸を多量に、容易に分散することが可能で
あるが、本発明の目的のためには、粉末油脂組成物中ア
スコルビン酸として０.００１〜０.５重量％含有するよ
うに添加すればよい。本発明において、水溶性成分中に
高度不飽和脂肪酸を脂肪酸成分として含有する油脂を、
均質な水中油型乳化液として乳化させる方法としては、
通常食品に用いられる均質乳化方法であればいずれの方
法も用いることができ、例えば、ホモジナイザーを用い
る方法や、コロイドミルを用いる方法、ホモミキサーを
用いる方法などいずれも可能である。さらに、本発明の
高度不飽和脂肪酸を脂肪酸成分として含有する油脂を含
んだ水中油型均質乳化液の乾燥方法としては、噴霧乾燥
法や、ドラム乾燥法、真空凍結乾燥法、真空乾燥法（ド
ラム式、連続ベルト式など）などを用いることができる
が、高温で酸素と接触することが少ない真空凍結乾燥法
や真空乾燥法が好適である。また、得られた乾燥物は、
必要に応じ、粉砕や造粒、他の成分との混合などを行う
ことも可能である。このようにして得られた高度不飽和
脂肪酸を脂肪酸成分として含有する油脂の粉末油脂組成
物は、長期間保存しても風味の劣化を招くことがなく、
長期間にわたって安定した品質を保ち、他の食品と混合
してもその風味や品質を損なうことがないなどの特徴を
有している。本発明の高度不飽和脂肪酸を脂肪酸成分と
して含有する油脂の粉末油脂組成物は、例えば、水や温
水、牛乳などに混合、分散して飲用することが可能であ
り、さらに他の成分と混合、加工して食品素材とするこ
とも可能である。Next, a method for producing the powdery fat composition of the present invention will be described. Dissolving ascorbic acid or ascorbate in water, liquid oligosaccharides, ethyl alcohol, sugar alcohol, glycerin, etc., polyglycerin condensed ricinoleic acid and other polyglycerin fatty acid esters, lecithin, lecithin enzymatic degradation products, monoglycerin fatty acid ester, etc. Using the emulsifier of Tuna oil containing highly unsaturated fatty acid as a fatty acid component, refined and deodorized fish oil such as sardine oil, edible oil and fat concentrated with the highly unsaturated fatty acid component, perilla seed oil, perilla oil, or large amounts thereof. Soybean oil,
Rapeseed oil, edible oils and fats mixed with general animal and vegetable oils and fats such as lard are used as an oil phase, and if necessary, flavors are added, and ascorbic acid is added to the water-in-oil emulsion in an amount of 0.1 to 40.
Prepare so that it becomes the weight%. This water-in-oil type emulsion of ascorbic acid is used as ascorbic acid in an amount of 0.001-
An oil-in-water prepared by adding 0.5 wt% of the ascorbic acid to the oil containing the highly unsaturated fatty acid as a fatty acid component in an amount of 5 to 85 wt% in the solid content. A mold homogeneous emulsion is produced and dried. In the present invention, ascorbic acid is prepared as a water-in-oil emulsion by first dissolving ascorbic acid in water, liquid oligosaccharides, ethyl alcohol, sugar alcohol, liquid sugar, etc., and polyglycerin fatty acid. A method of adding an emulsifier such as ester or lecithin to a solution in which it is dissolved in an oil phase to obtain a water-in-oil emulsion, or adding an oil phase in which an emulsifier is directly dissolved in an ascorbic acid solution, and then first forming an oil-in-water emulsion To obtain a water-in-oil emulsion after phase inversion, or to reduce the surface activity of the ascorbic acid solution with an emulsifier to obtain a solubilizing solution that can be dissolved in fats and oils, etc. You can The ascorbic acid oil-in-water emulsion obtained by the above method can be added at any concentration to a fat or oil containing a polyunsaturated fatty acid as a fatty acid component, and can be mixed. It is possible to easily disperse a large amount of ascorbic acid that cannot be dissolved or dispersed, but for the purpose of the present invention, 0.001 to 0.5% by weight as ascorbic acid in the powder oil composition. It may be added so that it is contained. In the present invention, a fat containing a highly unsaturated fatty acid as a fatty acid component in the water-soluble component,
As a method of emulsifying as a homogeneous oil-in-water emulsion,
Any method can be used as long as it is a homogeneous emulsification method usually used for foods. For example, a method using a homogenizer, a method using a colloid mill, a method using a homomixer, or the like is possible. Furthermore, as a method for drying an oil-in-water type homogeneous emulsion containing an oil or fat containing a polyunsaturated fatty acid as a fatty acid component of the present invention, a spray drying method, a drum drying method, a vacuum freeze drying method, a vacuum drying method (a drum Method, continuous belt method, etc., but a vacuum freeze-drying method or a vacuum drying method, which is less likely to contact oxygen at high temperature, is preferable. The obtained dried product is
If necessary, it is possible to carry out pulverization, granulation, mixing with other components, and the like. The powdered fat and oil composition of fats and oils containing the polyunsaturated fatty acid thus obtained as a fatty acid component does not lead to deterioration in flavor even after long-term storage,
It has the characteristics of maintaining stable quality over a long period of time and not impairing its flavor and quality even when mixed with other foods. Powdered oil and fat composition of oils and fats containing the polyunsaturated fatty acid of the present invention as a fatty acid component, for example, water or warm water, it is possible to mix and disperse in milk and the like, and mixed with other components, It is also possible to process it into a food material.
【０００９】[0009]
【実施例】以下に実施例により本発明をさらに詳細に説
明するが、本発明はこれらの例によってなんら限定され
るものではない。 実施例１〜５ 蒸留水３０ｇ及びテトラグリセリンモノラウリン酸エス
テル（ＳＹグリスターＭＬ３１０ 坂本薬品工業株式会
社製）１０ｇの混合液中に、Ｌ−アスコルビン酸ナトリ
ウム１０ｇを加えて湯煎中で加温しながら溶解し、これ
にポリグリセリン結合リシノレイン酸エステル（ＳＹグ
リスターＣＲＥＤ 坂本薬品工業株式会社製）３０ｇを
添加し、プロペラミキサーにて混合、転相させて、油中
水型乳化液とし、さらに酵素分解レシチン（エルマイザ
ーＡ 協和発酵株式会社製）１０ｇを添加して混合、こ
れに１０ｇの菜種油を添加して、アスコルビン酸ナトリ
ウムを１０重量％含有する油中水型乳化液１００ｇを得
た。このアスコルビン酸ナトリウム油中水型乳化液を、
あらかじめトコフェロール０.１重量％を添加した高度
不飽和脂肪酸を脂肪酸成分として含有する精製脱臭した
マグロ油（過酸化物価：０meq／kg）中に、第１表の配
合にしたがって添加した。なお、このマグロ油の脂肪酸
成分中のエイコサペンタエン酸の含量は６.０重量％、
ドコサヘキサエン酸の含量は２０重量％である。このア
スコルビン酸ナトリウムを添加したマグロ油を用い、下
記の配合にしたがい、ＴＫホモゲナイザー（５０℃、１
００００rpm、５分間）を使用して水中油型乳化液を得
た。 マグロ油 ４０.０ｇ ステアリン酸モノグリセリド １.０ｇ カゼインナトリウム ５.０ｇ 脱脂粉乳 １０.０ｇ デキストリン ２０.０ｇ 砂糖 ２２.０ｇ ヘキサメタリン酸ナトリウム ０.５ｇ 油溶性ミルクフレーバー ０.５ｇ 水溶性ミルクフレーバー １.０ｇ 蒸留水 ７０.０ｇ 得られた水中油型乳化液を、真空凍結乾燥機（共和真空
技術社製 ＲＬＥ−２１型）を用いて２４時間凍結乾燥
したのち粉砕した。得られた粉末組成物について、乾燥
粉砕直後、及び、アルミパウチに５０ｇずつ入れ、含気
包装し、３７℃で１カ月間保存したのち、風味と過酸化
物価の評価を行い、それらの結果に基づいて保存安定性
の総合評価を行った。 総合評価基準 ◎：保存安定性、風味良好 ○：保存安定性、風味普通 △：保存安定性、風味若干劣る ×：飲食不適 結果を第１表に示した。 比較例１〜４ 第１表に示す配合で、実施例１〜５で得られたアスコル
ビン酸油中水型乳化液を添加しないもの（比較例１）、
少量添加したもの（比較例２）、多量に添加したもの
（比較例３）、アスコルビン酸ナトリウムをマグロ油に
直接添加したもの（比較例４）を実施例１〜５と同様に
調製し、保存安定性試験を行った。結果を第１表に示し
た。The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. Examples 1 to 5 In a mixed liquid of 30 g of distilled water and 10 g of tetraglycerin monolaurate (SY Glister ML310 manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), 10 g of sodium L-ascorbate was added and dissolved in a hot water bath while heating. To this, 30 g of polyglycerin-bonded ricinoleic acid ester (SY Glister CRED, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was added, mixed with a propeller mixer, phase-inverted to give a water-in-oil emulsion, and further enzymatically decomposed lecithin (Elmizer). 10 g of A Kyowa Hakko Co., Ltd.) was added and mixed, and 10 g of rapeseed oil was added thereto to obtain 100 g of a water-in-oil emulsion containing 10% by weight of sodium ascorbate. This water-in-oil emulsion of sodium ascorbate,
According to the composition shown in Table 1, refined and deodorized tuna oil (peroxide value: 0 meq / kg) containing a highly unsaturated fatty acid as a fatty acid component to which 0.1% by weight of tocopherol was added in advance was added. The content of eicosapentaenoic acid in the fatty acid component of this tuna oil was 6.0% by weight,
The content of docosahexaenoic acid is 20% by weight. Using tuna oil to which this sodium ascorbate was added, and according to the following formulation, a TK homogenizer (50 ° C, 1
0000 rpm, 5 minutes) was used to obtain an oil-in-water emulsion. Tuna oil 40.0 g Stearic acid monoglyceride 1.0 g Sodium casein 5.0 g Nonfat dry milk 10.0 g Dextrin 20.0 g Sugar 22.0 g Sodium hexametaphosphate 0.5 g Oil-soluble milk flavor 0.5 g Water-soluble milk flavor 1.0 g Distillation Water 70.0 g The obtained oil-in-water emulsion was freeze-dried for 24 hours using a vacuum freeze dryer (RLE-21 type manufactured by Kyowa Vacuum Technology Co., Ltd.) and then pulverized. The obtained powder composition was dried and ground, and put in an aluminum pouch at a rate of 50 g, air-packed and stored at 37 ° C. for 1 month, and then evaluated for flavor and peroxide value. Based on this, a comprehensive evaluation of storage stability was performed. Comprehensive Evaluation Criteria ⊚: Storage stability, good flavor ◯: Storage stability, normal flavor Δ: Storage stability, slightly poor flavor ×: Inadequate eating and drinking The results are shown in Table 1. Comparative Examples 1 to 4 Compounds shown in Table 1 without addition of the ascorbic acid oil-in-water emulsions obtained in Examples 1 to 5 (Comparative Example 1),
Those added in a small amount (Comparative Example 2), those added in a large amount (Comparative Example 3), and those in which sodium ascorbate was directly added to tuna oil (Comparative Example 4) were prepared in the same manner as in Examples 1 to 5 and stored. Stability tests were performed. The results are shown in Table 1.
【００１０】[0010]
【表１】 [Table 1]
【００１１】第１表の結果に見られるように、本発明の
粉末油脂組成物は良好な保存安定性を示すのに対して、
アスコルビン酸ナトリウムの油中水型乳化液を含有しな
いか、又は、その含有量が少ない場合には、魚油臭が発
生し、かつ、過酸化物価の上昇が大きい。また、アスコ
ルビン酸ナトリウムの油中水型乳化液の含有量が多すぎ
る場合には、過酸化物価は上昇しないが、粉末油脂組成
物は酸味が強く乳化剤の味があり、飲食に適さない。さ
らに、アスコルビン酸ナトリウムを油中水型乳化液とす
ることなくマグロ油に直接添加した場合には、含有量が
適切と考えられる範囲にあっても、魚油臭が発生し、過
酸化物価の上昇が大きい。 実施例６〜７ ポリグリセリン縮合リシノレイン酸エステル（ＳＹグリ
スターＣＲＥＤ 坂本薬品工業株式会社製）５０ｇと菜
種油２６ｇを加熱溶解した乳化剤溶液中に、Ｌ−アスコ
ルビン酸４ｇを蒸留水２０ｇに完全に溶解した水溶液を
添加し、プロペラミキサーにて混合、乳化して、４％ア
スコルビン酸油中水型乳化液１００ｇを得た。 この４％アスコルビン酸油中水型乳化液を、第２表に示
した配合にしたがって、あらかじめトコフェロール０.
０５重量％を添加した高度不飽和脂肪酸を脂肪酸成分と
して含有する精製脱臭したエゴマ油（過酸化物価：０me
q／kg）中に添加した。なお、このエゴマ油の脂肪酸成
分中のα−リノレン酸の含量は５６重量％である。この
アスコルビン酸を添加したエゴマ油を、下記の配合で水
中油型乳化液とした。 エゴマ油 ７００ｇ ステアリン酸モノグリセリド １０ｇ 大豆タンパク質 ２０ｇ 脱脂粉乳 ５０ｇ デキストリン ９０ｇ 乳糖 １２０ｇ 微結晶セルロース １０ｇ 蒸留水 １０００ｇ 得られた水中油型乳化液を６０℃、３０分間予備乳化を
行ったのち、高圧ホモジナイザーを用いて１段目２００
kg／cm2、２段目５０kg／cm2で均質乳化液を調製し、ス
プレードライヤー（大川原化工機株式会社製 Ｌ−８
型）により熱風温度１８０℃、アトマイザー回転数１５
０００回転の条件で乾燥、粉末化した。得られた粉末組
成物について、乾燥直後、及び、アルミパウチに５０ｇ
ずつ入れ、含気包装し、３７℃で１カ月間保存したの
ち、実施例１〜５と同様にして風味と過酸化物価の評価
を行い、それらの結果に基づいて保存安定性の総合評価
を行った。結果を第２表に示した。 比較例５〜６ 第２表に示す配合で、実施例６〜７で得られたアスコル
ビン酸油中水型乳化液を添加しないもの（比較例５）、
アスコルビン酸を水相部に添加したもの（比較例６）を
実施例６〜７と同様に調製し、実施例６〜７と同様に、
保存安定性試験を行った。結果を第２表に示した。As can be seen from the results shown in Table 1, the powder oil composition according to the present invention exhibits good storage stability, while
When the water-in-oil type emulsion of sodium ascorbate is not contained or the content is small, fish oil odor is generated and the peroxide value is largely increased. Further, when the content of the water-in-oil emulsion of sodium ascorbate is too large, the peroxide value does not increase, but the powdery fat composition has a strong sourness and taste of an emulsifier, which is not suitable for eating and drinking. Furthermore, when sodium ascorbate was directly added to tuna oil without forming a water-in-oil emulsion, fish oil odor was generated and peroxide value increased even if the content was considered to be appropriate. Is big. Examples 6 to 7 An aqueous solution obtained by completely dissolving 4 g of L-ascorbic acid in 20 g of distilled water in an emulsifier solution obtained by heating and dissolving 50 g of polyglycerin condensed ricinoleic acid ester (SY Glister CRED manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and 26 g of rapeseed oil. Was added, mixed with a propeller mixer and emulsified to obtain 100 g of a 4% water-in-oil ascorbic acid type emulsion. This 4% water-in-oil ascorbic acid type emulsion was preliminarily prepared according to the formulation shown in Table 2 in advance with tocopherol.
Purified and deodorized perilla oil (peroxide number: 0 me
q / kg). The content of α-linolenic acid in the fatty acid component of this perilla oil was 56% by weight. The perilla oil to which this ascorbic acid was added was made into an oil-in-water emulsion with the following formulation. Perilla oil 700 g Stearic acid monoglyceride 10 g Soy protein 20 g Skim milk powder 50 g Dextrin 90 g Lactose 120 g Microcrystalline cellulose 10 g Distilled water 1000 g The obtained oil-in-water emulsion was pre-emulsified at 60 ° C. for 30 minutes, and then using a high-pressure homogenizer. First stage 200
kg / cm 2 , second stage 50 kg / cm 2 to prepare a homogeneous emulsion and spray dryer (Okawara Kakohki L-8
Type) hot air temperature 180 ℃, atomizer speed 15
It was dried and powdered under the condition of 000 rotations. About 50 g of the obtained powder composition immediately after drying and in an aluminum pouch.
After putting each one, air-packed and stored at 37 ° C for 1 month, flavor and peroxide value were evaluated in the same manner as in Examples 1 to 5, and a comprehensive evaluation of storage stability was performed based on the results. went. The results are shown in Table 2. Comparative Examples 5-6 Compounds shown in Table 2 which do not contain the ascorbic acid oil-in-water emulsions obtained in Examples 6-7 (Comparative Example 5),
What added ascorbic acid to the water phase part (Comparative Example 6) was prepared in the same manner as in Examples 6 to 7, and in the same manner as in Examples 6 to 7,
A storage stability test was performed. The results are shown in Table 2.
【００１２】[0012]
【表２】 [Table 2]
【００１３】第２表の結果に見られるように、本発明の
粉末油脂組成物は良好な保存安定性を示すのに対して、
アスコルビン酸の油中水型乳化液を含有しない場合に
は、エグ味があり、過酸化物価の上昇が大きい。また、
アスコルビン酸を油中水型乳化液とすることなく水相に
直接添加した場合には、含有量が適切と考えられる範囲
にあっても、若干エグ味があり、過酸化物価の上昇が大
きい。 実施例８〜１２ 実施例１〜５で得られた１０％アスコルビン酸ナトリウ
ム油中水型乳化液を、高度不飽和脂肪酸を脂肪酸成分と
して含有する油脂を多く含む精製脱臭したイワシ油（過
酸化物価：０meq／kg）に、油脂中にアスコルビン酸ナ
トリウムとして０.０５重量％となるように添加し、さ
らに第３表に示した配合にしたがって、カゼインナトリ
ウム、デキストリン及びリン酸三ナトリウムを加えたの
ち、１０００ｇの蒸留水を用いて、５０％固形分の水中
油型乳化液を調製した。なお、用いたイワシ油は、あら
かじめトコフェロール０.２重量％を添加したものであ
り、このイワシ油の脂肪酸成分中のエイコサペンタエン
酸の含量は１８.２重量％、ドコサヘキサエン酸の含量
は１１.３重量％である。上記の水中油型乳化液を、さ
らに６０℃、３０分間予備乳化したのち、高圧ホモジナ
イザーを用いて１段目２００kg／cm2、２段目５０kg／c
m2で均質乳化液を調製し、スプレードライヤー（大川原
化工機株式会社製 Ｌ−８型）で熱風温度１８０℃、ア
トマイザー回転数１５０００回転の条件で乾燥、粉末化
した。得られた粉末油脂組成物について、実施例１〜５
と同様に性能評価を行い、総合評価結果を第３表に示し
た。 比較例７〜８ 実施例８〜１２と同様にして、１０％のアスコルビン酸
ナトリウム油中水型乳化液を添加したイワシ油を用い、
第３表に示した配合にしたがってイワシ油の含量の少な
い水中油型乳化液（比較例７）及びイワシ油の含量の多
い水中油型乳化液（比較例８）を調製した。得られた水
中油型乳化液を実施例８〜１２と同様の条件で粉末化
し、性能評価を行った。結果を第３表に示した。As can be seen from the results shown in Table 2, the powder oil composition according to the present invention exhibits good storage stability, while
In the case where the water-in-oil type emulsion of ascorbic acid is not contained, there is an astringent taste and the increase in the peroxide value is large. Also,
When ascorbic acid is directly added to the water phase without being made into a water-in-oil emulsion, there is a slight odor and a large increase in the peroxide value even if the content is considered to be appropriate. Examples 8-12 Purified deodorized sardine oil (peroxide value) containing 10% water-in-oil sodium ascorbate oil-in-water emulsion obtained in Examples 1-5 : 0 meq / kg) so that sodium ascorbate is added to the fat in an amount of 0.05% by weight, and then sodium caseinate, dextrin and trisodium phosphate are added according to the formulation shown in Table 3. A 50% solids oil-in-water emulsion was prepared using 1000 g of distilled water. The sardine oil used was prepared by adding 0.2% by weight of tocopherol in advance. The content of eicosapentaenoic acid in the fatty acid component of this sardine oil was 18.2% by weight, and the content of docosahexaenoic acid was 11.3. % By weight. The above oil-in-water emulsion is further pre-emulsified at 60 ° C. for 30 minutes, then using a high-pressure homogenizer, the first stage 200 kg / cm 2 , the second stage 50 kg / c
A homogeneous emulsion was prepared at m 2 , and dried and powdered with a spray dryer (L-8 type manufactured by Okawara Kakoki Co., Ltd.) under the conditions of a hot air temperature of 180 ° C. and an atomizer rotation speed of 15000 rotations. About the obtained powder oil composition, Examples 1-5
Performance evaluation was performed in the same manner as in, and the comprehensive evaluation results are shown in Table 3. Comparative Examples 7 to 8 Similar to Examples 8 to 12, sardine oil added with 10% water ascorbate water-in-oil emulsion was used.
According to the formulations shown in Table 3, an oil-in-water emulsion having a low sardine oil content (Comparative Example 7) and an oil-in-water emulsion having a high sardine oil content (Comparative Example 8) were prepared. The obtained oil-in-water emulsion was pulverized under the same conditions as in Examples 8 to 12, and the performance was evaluated. The results are shown in Table 3.
【００１４】[0014]
【表３】 [Table 3]
【００１５】第３表の結果に見られるように、本発明の
粉末油脂組成物は良好な保存安定性を示すのに対して、
高度不飽和脂肪酸を脂肪酸成分として含有する油脂の含
量が多すぎる場合は、得られる粉末油脂組成物から油脂
がしみだし風味が損なわれた。また、高度不飽和脂肪酸
を脂肪酸成分として含有する油脂の含量が少なすぎる場
合には、高度不飽和脂肪酸の生理機能の発揮が十分期待
できない上に、風味の点でも劣っていた。以上の実施例
及び比較例から明らかなように、本発明の高度不飽和脂
肪酸を脂肪酸成分として含有する油脂の粉末油脂組成物
は、抗酸化性が高く、優れた保存安定性を有している。As can be seen from the results shown in Table 3, the powder oil composition according to the present invention exhibits good storage stability, while
When the content of the oil / fat containing a highly unsaturated fatty acid as a fatty acid component was too large, the oil / fat exuded from the resulting powdered oil / fat composition and the flavor was impaired. Further, when the content of the fat or oil containing the polyunsaturated fatty acid as a fatty acid component is too small, the physiological function of the polyunsaturated fatty acid cannot be expected to be exhibited sufficiently, and the flavor is inferior. As is clear from the above Examples and Comparative Examples, the powdered fat and oil composition of fats and oils containing the polyunsaturated fatty acid of the present invention as a fatty acid component has high antioxidant properties and excellent storage stability. .
【００１６】[0016]
【発明の効果】本発明の粉末油脂組成物によれば、従
来、酸化安定性が悪く、品質や風味の劣化などが著しい
ために、使用が制限されていた高度不飽和脂肪酸を脂肪
酸成分として含有する油脂を、長期間保存しても劣化が
なく、安定に保つことが可能となり、多くの食品に利用
しうるようになる。また、粉末とすることにより、油脂
の状態では油がしみ出す、食品の物性に影響を与えるな
どの理由により使用できなかった食品に対しても、容易
に使用することが可能となる。EFFECTS OF THE INVENTION According to the powdery fat composition of the present invention, it contains a highly unsaturated fatty acid as a fatty acid component, which has been limited in use because of its poor oxidative stability and marked deterioration in quality and flavor. The oil and fat can be kept stable without being deteriorated even after being stored for a long period of time, and can be used in many foods. In addition, the use of a powder makes it possible to easily use even foods that could not be used due to oil exudation in the state of fats and oils, affecting the physical properties of foods, and the like.
Claims (1)
として含有する油脂５〜８５重量％を含み、水中油型の
均質乳化液を乾燥して得られる高度不飽和脂肪酸を脂肪
酸成分として含有する油脂組成物において、油中水型に
乳化されたアスコルビン酸もしくはアスコルビン酸塩の
溶液を、油脂中にアスコルビン酸として０.００１〜０.
５重量％含むことを特徴とする高度不飽和脂肪酸含有の
粉末油脂組成物。1. A solid content containing 5 to 85% by weight of an oil and fat containing a polyunsaturated fatty acid as a fatty acid component, and a polyunsaturated fatty acid obtained by drying an oil-in-water type homogeneous emulsion as a fatty acid component. In the oil and fat composition described above, a solution of ascorbic acid or an ascorbate salt emulsified in a water-in-oil type is used as ascorbic acid in the oil and fat in an amount of 0.001 to 0.001.
A powdery fat composition containing a polyunsaturated fatty acid, which is characterized by containing 5% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6124298A JPH07305088A (en) | 1994-05-13 | 1994-05-13 | Powdery oil and fat composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6124298A JPH07305088A (en) | 1994-05-13 | 1994-05-13 | Powdery oil and fat composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH07305088A true JPH07305088A (en) | 1995-11-21 |
Family
ID=14881877
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6124298A Pending JPH07305088A (en) | 1994-05-13 | 1994-05-13 | Powdery oil and fat composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07305088A (en) |
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