JPH0741791A - Prevention of oxidation of fat or oil or food containing fat or oil, and fat or oil endowed with antioxidant performance - Google Patents

Abstract

PURPOSE:To impart an antioxidant performance to a lipid contg. a highly unsatd. fatty acid by dissolving or dispersing butter in the lipid. CONSTITUTION:At least 1wt.% butter is dissolved or dispersed in a fat or oil liable to be oxidized, such as fish oil, to suppress the oxidation of a fat or oil contg. a highly unsatd. fatty acid to thereby impart an antioxidant performance to the same. The resulting fat or oil is used as a starting material for production of a food, whereby the oxidation of the food can be suppressed.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for preventing the oxidation of oils and fats or foods containing oils and fats, and more particularly to a method for preventing the oxidation of unsaturated fatty acids contained in oils and fats or foods containing oils and fats. The present invention relates to antioxidant in fats and oils or foods containing fats and oils containing a unsaturated fatty acid. Furthermore, the present invention relates to a fat or oil containing 1% by weight or more of butter in the fat or oil and having an antioxidant ability.

[0002]

2. Description of the Related Art Among fatty acids which are constituents of fats and oils, fatty acids having double bonds such as linoleic acid, linolenic acid, arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid, which are essential fatty acids, are variously metabolized in vivo. It is converted into compounds such as prostaglandins and plays an important role in homeostasis and function maintenance of the body. These fatty acids are usually ingested as fats or oils or foods containing fats or oils. Oils and fats or oil-containing foods are
By the time it is consumed, problems often arise with the oxidation of these unsaturated fatty acids. Oils and fats containing these fatty acids react with oxygen in the air to generate discoloration, generation of oxidative odor, and peroxides and other harmful compounds to the human body. This oxidation reaction proceeds due to light or the like in trace amounts of metal contained in fats and oils and foods containing fats and oils. Therefore, in order to prevent oxidation, the addition of antioxidants and oil or fat-containing foods are shielded from air or light, so that they are filled in a light-tight closed container, and an inert gas such as nitrogen gas and air are filled. The replacement method has been adopted. In addition, JP-A-58-1834
Japanese Patent Publication No. 66 discloses a method for long-term storage by using together with an oxygen scavenger.

Further, as a food additive, it is common practice to add synthetic antioxidants such as sorbic acid, dibutylhydroxytoluene (BHT) and butylhydroxyanisole (BHA), and tocopherol, ascorbic acid and beta-carotene. It is known that vitamins such as vitamin B ₆ have an antioxidant effect, and these components are often added to fats and oils and foods containing fats and oils. For example, in JP-A-47-2240, an example using tocopherol is disclosed in JP-A-61-212.
Example using beta-carotene in 243 JP is an example of using vitamin B ₆ in JP-A-2─166194 is disclosed. Furthermore, recently, an antioxidant method utilizing proteins or cells derived from lactic acid bacteria or yeast has been developed. JP-A-1-157367 discloses a method using acetic acid bacteria, and JP-A-5-9126 discloses a method using lactic acid bacteria. In addition, JP-A-61-126016
The publication discloses a method in which fats and oils are microencapsulated using gelatin or carrageenan to block contact with air to prevent oxidation.

Although it is possible to prevent the oxidation of polyunsaturated fatty acids by these methods, it is not always satisfactory. In particular, recently, in addition to expecting a physiological effect as vitamin E, a large amount of tocopherols is often added to fats and oils and fat-containing foods for the purpose of the antioxidant effect of tocopherols. However, it is not always preferable to take a large amount of such additives such as tocopherol.

On the other hand, recently, research on polyunsaturated fatty acids has progressed, and the effectiveness of n-3 and n-6 essential fatty acids, linoleic acid and α-linolenic acid, has been revealed. Along with this, oils and fats such as soybean oil and safflower oil containing a large amount of these fatty acids and foods containing these oils and fats have been produced in large quantities. Further, the physiological effects of eicosapentaenoic acid and docosahexaenoic acid, which are contained in a large amount in fish oil, have been clarified, and oils and fats containing fish oil and foods have come to be provided. Further, as the physiological action of fats and oils containing arachidonic acid and dihomogamma-linolenic acid has been clarified, fats and oils containing these fatty acids and foods containing fats and oils have been supplied.

However, the above-mentioned polyunsaturated fatty acids are very susceptible to oxidation, and particularly fish oils containing eicosapentaenoic acid and docosahexanoic acid are very susceptible to oxidation. Therefore, a large amount of tocopherol is added and a synthetic antioxidant is added. Addition was essential. If such an antioxidant is not added, the presence of a trace amount of metal such as iron and copper causes the auto-oxidation of fats and oils, and the generation of a bad odor called so-called return odor,
Coloring etc. occurred. Further, even if such a phenomenon does not occur, peroxide is generated, which is not suitable for food. In addition, fatty acids having only one double bond such as oleic acid, which are often contained in vegetable oils and animal oils, also cause such peroxide formation.

[0007]

SUMMARY OF THE INVENTION The present invention relates to an oil or fat containing an unsaturated fatty acid or a food containing such an oil or fat, and particularly to an oxidation of an oil or fat containing a polyunsaturated fatty acid or a food containing such an oil or fat. It is an object of the present invention to provide a prevention method and an oil or fat imparted with antioxidant ability.

[0008]

The present invention relates to a method for antioxidant of fats and oils containing polyunsaturated fatty acids or foods containing such fats and oils, and fats and oils provided with antioxidant ability by this method. The polyunsaturated fatty acid referred to in the invention means a fatty acid containing two or more double bonds. As such fatty acids contained in ordinary foods,
Typical examples are linoleic acid, linolenic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid and γ-linolenic acid. In addition to this, the presence of various polyunsaturated fatty acids is known. These fatty acids are easily oxidized to oxygen in the air or oxygen dissolved in a solution by using a trace amount of heavy metal as a catalyst, or are oxidized by a photochemical reaction to generate various peroxides. Especially in foods, since there are often metal elements such as iron and copper, and substances such as ascorbic acid that promote oxidation, even if nitrogen gas substitution is carried out, such a reaction is caused by a trace amount of oxygen contained in the food. proceed.

Butter itself is a food that is easily oxidized. However, in the process of studying the oxidation phenomenon of fats and oils, the present inventors have found that when a certain amount or more, preferably 1% or more, is added to fats and oils, We have found a phenomenon that significantly suppresses the oxidation of oils and fats. This phenomenon was far stronger than the action of tocopherol and β-carotene contained in butter as antioxidants. The term “butter” as used in the present invention refers to a mixture obtained by kneading fat particles (butter particles) produced by mechanically vigorously stirring cream separated from mammalian milk. Usually, butter separated from milk is commercially available, and it is easy to use this butter, but if necessary,
Various livestock such as sheep, goats, buffalo, yaks, and even milk prepared from milking wild animals can be used. Further, even fat particles separated from cream can be used in the present invention. Further, salted butter containing salt can be used in the present invention.

Butter is a water-in-oil type emulsion, and is very easily dispersed in oil and fat.
When butter is used as an antioxidant, it can be blended in an appropriate ratio depending on the type of target fats and oils and foods. Usually, 0.1% by weight or more, and particularly preferably 1% by weight or more of the fat or oil is heated to room temperature or to the melting point of the fat or oil expected to have an antioxidant effect, and the fat or oil is liquefied. As a result, it is mixed and dispersed in this melt. When the ratio per fat is 0.1% or less, the antioxidant effect of butter cannot be expected. When the purpose is only for antioxidant, the fat and oil can be provided with a more remarkable antioxidant effect by increasing the amount of butter added. Furthermore, butter also has the effect of improving the flavor of lipids, and by increasing the amount added, it is possible to mask the fishy odor of fish oil and the like. Butter is one of the main components of the umami of milk components, and it can be expected that the addition of butter will impart a favorable flavor to fats and oils and foods.

The fats and oils thus prepared can be used alone as ordinary edible fats and oils, and the oils and fats thus endowed with the antioxidant ability are used as raw materials for oily foods such as margarine and spreads, and salads. Formulated powdered milk such as dressing, cookie, butter cake, baby milk powder, and creams such as coffee cream and whipped cream can be prepared. This food retains its anti-oxidant capacity, increases POV with storage,
A preferable food can be prepared without generation of an oxidative odor. In addition, the oil and fat to which the antioxidant ability is imparted by the method of the present invention is used as a tempura,
By using it as an oil for frying such as potato chips, donuts, kakiage, and fries, it is possible to impart antioxidant ability to these foods. Although the butter is a water-in-oil emulsion as described above, it can be made into an oil-in-water emulsion by a conventional method and can be used in any emulsifying system. By using such an emulsion type, it can be used as an antioxidant for food such as mayonnaise. Furthermore, the fats and oils of the present invention are suitable for the purpose of producing a large amount of fried foods for commercial use, by using as a frying oil when producing fried foods, the oil does not deteriorate even after long-term use. Usually, such commercial foods use palm oil or the like in order to prevent the oxidation of oil, but soybean oil or rapeseed oil having an antioxidant ability as in the present invention is used in such applications. Can also be used for.

Butter has a completely different fatty acid composition from such fats and oils containing a large amount of polyunsaturated fatty acids. In particular, butter contains a large amount of short-chain fatty acid groups, and the fatty acid composition is completely different from that of fish oil or vegetable fat containing a large amount of polyunsaturated fatty acids. By confirming this fatty acid composition, the oil / fat of the present invention or the oil / fat imparted with the antioxidant ability by the method of the present invention can be easily confirmed. Hereinafter, the present invention will be described in more detail with reference to examples.

[0013]

Example 1 5% of commercially available unsalted butter was added to purified soybean oil, and the mixture was dissolved by gently stirring while heating to about 37 ° C. The butter was rapidly dispersed in the refined soybean oil, and no change was observed in the soybean oil.

[0014]

Example 2 Refined soybean oil 24.5 prepared in Example 1
%, Soybean hydrogenated oil (melting point 34 ° C.) 15%, monoglyceride 0.5% 800 kg of an oil phase was placed in an emulsification tank, and heated and stirred at 50 ° C. to prepare an oil phase. This oil phase was previously added with water 58.3% and locust Bingham 0.2.
%, And an aqueous phase containing 1.5% of sodium chloride added, followed by emulsification, sterilization, rapid cooling, solidification according to a general method for producing margarine,
A kneading pressure was applied to produce a low fat spread. No change was observed in this spread, and no change was observed after refrigeration.

[0015]

INDUSTRIAL APPLICABILITY The fats and oils and the foods containing the fats and oils prepared according to the present invention are suppressed or prevented from fat oxidation. The effect will be described in the following experimental example.

(1) Experimental Example 1 The antioxidative effect of the present invention was confirmed using refined skipjack oil.
The skipjack oil used in this experiment contains polyunsaturated fatty acids in a high concentration as shown in Table 1 below.

[0017]

[Table 1] Fatty acid composition of skipjack oil ───────────────────────────────── Fatty acid 16: 0 16: 1 18 : 0 18: 1 18: 2 20: 5 22: 6 ───────────────────────────────── Content 19.21% 5.85% 4.73% 17.57% 6.20% 5.98% 17.57% ──────────────────────────────────

This oil is especially suitable for eicosapentaenoic acid (2
0: 5) and docosahexaenoic acid (22: 6) are high in content, and they are easily oxidized when exposed to air, generating an oxidative odor. To 10 g of this oil and fat, butter is 1%, 2.5
%, 5%, 7.5%, 10%, 20%, and 50% were added, and dissolved in the same manner as in Example 1.
As the butter, commercially available unsalted butter was used. In addition, a sample was prepared by adding 10% of butter oil obtained by heating butter in a hot water bath to dissolve the butter and separating the water phase and the oil phase.

These samples were stored in a dark place at 37 ° C., and samples were taken periodically to measure the peroxide value (PV).
The peroxide value can be measured by measuring the thiocyanic acid value (R.
A. Chapman et al., J. American Oil Chemist's Society
, 26 , July, 360-363, 1949). The measurement results are shown in FIG. The peroxide value of fats and oils increases with time, but the increase in peroxide formation is suppressed depending on the amount of butter added. Since the addition of butter oil has almost no effect, the antioxidant effect has been known from the past.
It is obvious that it is not the action of the oil-soluble components contained in butter, such as tocopherol and carotene. It was confirmed that the antioxidant function was the effect of addition as a water-in-oil emulsion, that is, butter.

(2) Experimental Example 2 As in Experimental Example 1, using salted bonito oil as a sample, commercially available salted butter having a concentration of 10% and butter oil prepared from salted butter in the same manner as in Experimental Example 1 were used. Was added to prepare a sample. These samples were stored in the dark at 37 ° C., and samples were taken periodically to measure the peroxide value. The measurement results are shown in FIG. The peroxide value up to 6 days after storage was measured. As shown in FIG. 2, the peroxide value showed the same change as when unsalted butter was added, and it was found that the salt content in the butter did not affect the antioxidant effect.

After storing the spread prepared in Example 2 in a refrigerator for about 1 month, the peroxide value was measured and the peroxide value was unchanged. It was confirmed that the method of the present invention has an effect of preventing oxidation.

[0022]

[Brief description of drawings]

FIG. 1 shows changes in measured values of peroxide value (PV) when salt-free butter was added to bonito oil and stored at 37 ° C.

FIG. 2 shows changes in measured values of peroxide value (PV) when salted butter was added to bonito oil and stored at 37 ° C.

Claims (3)

[Claims] 1. A method for preventing oxidation of oil or fat or food containing oil or fat, which comprises adding butter to the oil or fat or food containing oil or fat. 2. The method according to claim 1, wherein the fat or oil or the fat-and-oil-containing food contains an unsaturated fatty acid as a constituent component. 3. An oil or fat containing 1% by weight or more of butter and having antioxidant ability.