JPH08116878A - Alpha-linolenic acid-containing oil-and-fat composition and its use - Google Patents

Abstract

PURPOSE: To obtain the subject composition having good oxidation stability and taste and useful for dressing and fry, etc., by adding a specific amount of antioxidant to purified perilla oil. CONSTITUTION: This oil and fat composition is obtained by adding 0.05-1 pts.wt. of an antioxidant (e.g. tocopherol or BHA) to 100 pts.wt. of purified perilla oil obtained by purifying seed oil of a laminaceous plant. A composition obtained by adding 0.05-1 pts.wt. of the antioxidant to 100 pts.wt. of a mixture of >=15 pts.wt. of purified perilla oil with <85 pts.wt. of other vegetable oil such as rape oil and soybean also exhibits high oxidation stability.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil and fat composition for dressing and frying, etc., which contains α-linolenic acid to which high oxidation stability is imparted by adding a specific amount of an antioxidant to refined perilla oil. It is a thing.

[0002]

2. Description of the Related Art In recent years, .alpha.-linolenic acid, which is a kind of .omega.3 polyunsaturated fatty acids which is abundant in seed oils of Lamiaceae plants such as perilla and perilla, has been attracting attention. These ω
The fats and oils containing 3-based polyunsaturated fatty acids are already on the market as soft capsule-shaped health foods and some general foods. The reason why ω3 type polyunsaturated fatty acids have many pharmacological effects and physiological functions (oil chemistry, Vol.40, No.10, 1991), but their use in general foods other than health foods is hindered is as follows. It can be mentioned that these highly unsaturated fatty acids are very easily oxidized and an off-flavor is easily generated. Many antioxidants for highly unsaturated fatty acids have been devised so far. For example, Japanese Patent Laid-Open No. 63-134883 discloses a method of solubilizing catechin of tea extract in fats and oils using an emulsifier. However, when the oil temperature of 160 ° C. or higher, which is the frying temperature, the emulsifier turns brown, Cannot be used as oil. Further, a method of stabilizing oils and fats by adding roasted sesame oil, ascorbic acid ester, and herb extract to oils and fats containing α-linolenic acid such as perilla oil (Japanese Patent Laid-Open No. HEI-2).
No. 189394) has also been devised, but a sufficient stabilizing effect cannot be obtained when used as frying oil or in foods used during long-term storage such as dressing. It was difficult to use the ω3 type polyunsaturated fatty acid-containing oil or fat in a stable state by any of these methods.

The ratio of ω6 of linoleic acid to ω3 of α-linolenic acid (ω6 / ω3) of oils and fats ingested by Japanese people
According to the Ministry of Health and Welfare “Japanese nutritional requirements (fifth revision)”, it is about 4/1, and this value is set to a desirable ω6 / ω3 ratio, and it is necessary to maintain the current situation. However, it is clear that the recent younger generation is seriously separated from fish, and that there is a shortage of ω3 series oils and fats derived from fish oil (Proceedings of the 3rd Congress of the Japan Society of Lipid Nutrition, P113, 1994), and ω3 series that can be easily consumed. Fats and oils were desired. Further, conventionally used vegetable oils are rapeseed oil, safflower oil, corn oil, soybean oil, sesame oil, white sesame oil, rice bran oil, cottonseed oil, olive oil, macadamia nut oil, sunflower oil, etc. The highest linolenic acid content is about 6 to 8% by weight in soybean and rapeseed oil, and it is not possible to ingest a sufficient amount of ω3 polyunsaturated fatty acids without eating fish alone to cause the problem of excessive ω6 intake. Is happening. Therefore, there has been a demand for an effective method which makes it possible to easily ingest perilla oil or perilla oil containing about 50% by weight of ω3 polyunsaturated fatty acids, which have recently been noted for their physiological functions.

[0004]

The object of the present invention is to provide refined perilla oil alone or rapeseed,
Contains α-linolenic acid, which is used for frying and the like, which is blended with other vegetable oils such as soybean in an amount of preferably 15 parts by weight or more, and which has a high oxidative stability by adding a specific amount of antioxidant, and has a good flavor. To provide an oil and fat composition.

[0005]

The first aspect of the present invention is an α-comprising 0.05 to 1 part by weight of an antioxidant based on 100 parts by weight of refined perilla oil obtained by refining seed oil of a Lamiaceae plant. A linolenic acid-containing oil / fat composition. The second aspect of the present invention is an α-linolenic acid-containing oil / fat composition comprising 15 parts by weight or more of refined perilla oil and less than 85 parts by weight of other vegetable oil, and 0.05 to 1 part by weight of an antioxidant. Is. The third aspect of the present invention relates to the use of the above-mentioned α-linolenic acid-containing oil and fat composition.

The perilla oil used in the present invention is specifically sesame oil or perilla oil, both of which are oils extracted from the seeds of the Labiatae family. The refined perilla oil of the present invention is obtained by purifying the above-mentioned oil by an ordinary refining method, and a commercially available one can be used. Other vegetable oils used in the present invention are preferably liquid oils and fats, for example, rapeseed oil, safflower oil, corn oil, soybean oil, rice bran oil, cottonseed oil, olive oil, macadamia nut oil, sunflower oil and other white squeezing oil or salad oil. Can be used alone or as a blend. If the amount of refined perilla oil is less than 15 parts by weight, it is difficult to ingest a sufficient amount of α-linolenic acid. Further, the α-linolenic acid-containing oil and fat composition of the present invention maintains a delicious flavor without oxidative deterioration odor, but by adding sesame oil or seasoning oil to these oils and fats to enhance the flavor, it can be used in a more delicious state. You can

As the antioxidant used in the present invention,
Common antioxidants such as tocopherol, BHA, BHT, and bamboo extract are used. Among them, natural tocopherol is preferable. For example, when tocopherol is used, it is added to the α-linolenic acid-containing oil / fat composition in an amount of usually 0.05 to 1 part by weight, and preferably 0.1 to 0.5 part by weight, as a pure tocopherol component to obtain high oxidation stability Shows sex. If the amount added is less than 0.05 parts, the effect of sufficient oxidative stability is not exhibited, and even if the amount added exceeds 1 part by weight, the effect does not change, and the oil is colored by tocopherol and the commercial value of fats and oils remarkably increases. Lower. Tocopherol as an antioxidant used in the present invention is a commercially available mixed tocopherol, for example, E-mix 80, E-mix D (manufactured by Eisai Co., Ltd., trade name), E-oil 800 (manufactured by Riken Vitamin Co., Ltd., product) Name) etc. can be used.

[0008]

INDUSTRIAL APPLICABILITY According to the present invention, an oil or fat containing α-linolenic acid can be stably used as a dressing oil or a frying oil. By using the α-linolenic acid-containing oil / fat composition of the present invention, it is possible to ingest ω3 vegetable oil, which has various physiological functions, in daily diet.

[0009]

EXAMPLES Next, the present invention will be described in more detail by way of examples. Example 1 To 100 parts by weight of perilla oil refined by a usual refining method, 0.2 parts by weight of tocopherol (E oil 800, manufactured by Riken Vitamin Co., Ltd.) was added as pure tocopherol, and α-linolenic acid was added. An oil-and-fat composition containing was obtained. The results are shown in Table 1.

[0010]

[Table 1]

Test Example 1 The results of analyzing the fatty acid composition of the fat and oil of Example 1 under the following conditions are shown in Table 2. [Fatty acid composition analysis conditions] GC model HP5890A gas chromatograph (He
wlett-Packard) Column DB-WAX (φ0.25mm × 30m: J & W) Analysis temperature 160 → 230 ° C, 5 ° C / min Injection temperature 250 ° C Detector temperature 250 ° C (detector: FID) Data processing Composition ratio display by area percentage (Hewlett-
Packard HP3396A integrator used) Carrier gas He 1ml / min

[0012]

[Table 2]

Example 2 20 parts by weight of sesame oil and 80 parts by weight of rapeseed oil, which had been refined by a usual refining method, were mixed, and tocopherol (E oil 800, manufactured by Riken Vitamin Co., Ltd.) was used as a pure tocopherol component. An .alpha.-linolenic acid-containing oil / fat composition added with 2 parts by weight was obtained. The results are shown in Table 1. The fatty acid composition was analyzed in the same manner as in Example 1. The results are shown in Table 2.

Examples 3 to 5 Based on the blended composition of refined perilla oil, other vegetable oils and tocopherol, the α-linolenic acid-containing oil and fat compositions of Examples 3 to 5 were obtained. The fatty acid composition was analyzed in the same manner as in Example 1. The results are shown in Table 2.

Comparative Examples 1 to 5 Based on the blending composition shown in Table 1, tocopherol was not added, or even if added, the addition amount was outside the range of the present invention.
.Alpha.-linolenic acid-containing oil and fat compositions of .about.3 were obtained. The oil of Comparative Example 3 was severely colored by tocopherol, and the commercial value of the oil was significantly reduced. Comparative Examples 4 and 5 were the case where refined perilla oil was not used, and the fatty acid composition was analyzed in the same manner as in Example 1. The results are shown in Table 2. As can be seen from Table 2, the α-linolenic acid-containing fats and oils of the examples have a higher α-linolenic acid content than soybean oil and rapeseed oil.

Example 6 To 20 parts by weight of perilla oil refined by a usual refining method, 75 parts by weight of rapeseed salad oil and 4.8 parts by weight of seasoning oil containing rapeseed oil as a base oil were added,
E-oil 800 (RIKEN VITAMIN Co., Ltd.) as an antioxidant
0.2 parts by weight as pure tocopherol,
Fats and oils containing α-linolenic acid (same fatty acid composition as in Example 1)
Was prepared. To 35 parts by weight of this α-linolenic acid-containing oil and fat, 65 parts by weight of the aqueous phase portion for Western-style dressing shown in Table 3 was added to obtain a Western-style dressing.

[0017]

[Table 3]

Example 7 65 parts by weight of the aqueous phase for Chinese dressing shown in Table 3 was added to 35 parts by weight of the α-linolenic acid-containing fat and oil of Example 4 to give a Chinese style dressing.

Example 8 To 35 parts by weight of the α-linolenic acid-containing oil / fat of Example 1, 65 parts by weight of the aqueous phase portion for Western-style dressing shown in Table 3 was added to obtain a Western-style dressing.

Comparative Example 6 To 35 parts by weight of perilla oil of Comparative Example 1, 65 parts by weight of the aqueous phase portion for Western-style dressing shown in Table 3 was added to obtain a Western-style dressing.

Test Example 2 Normally, the dressing is distributed at room temperature, opened at home and stored in a refrigerator. Therefore, the following test was conducted assuming the state of distribution and use at home. That is, 200 ml of the dressing of Example 6 was used.
It was placed in a plastic container, covered with aluminum foil to block light, stored unopened at 25 ° C. for 6 months, and then opened to evaluate flavor and peroxide value. Furthermore, this thing
The results are shown in Table 4 after the continuous storage at 1 month and 2 months later.

[0022]

[Table 4]

Similar tests were carried out for Examples 7 and 8 and Comparative Example 6.
I went to the dressing. The sensory test indicates the number of people who dressed fresh vegetables, tasted them by 10 panelists, and had a good taste. The dressing of the example was very good as a result of the sensory test and the peroxide value measurement. However, the dressing of the comparative example deteriorated in flavor during the test and could not be eaten until the end of the test period.

Example 9 Tocopherol (E-oil 800, manufactured by Riken Vitamin Co., Ltd.) was added to pure perilla oil to purified perilla oil (containing 64.8% α-linolenic acid) refined by a conventional refining method. Was added in an amount of 0.2 part by weight to obtain an α-linolenic acid-containing oil / fat.

[Test Example 3] 700 g of the mixed oil of Example 2 was added to 1
Heat to 80-190 ℃, frozen potatoes 20 every 20 minutes
0 g was fried, and a sensory test was performed using the fried fries at each time. In addition, the iodine value of the fats and oils after the fly test after 3 hours was analyzed according to the standard fat and oil analysis test method.

Similar tests were performed on the oils of Examples 5 and 9 and Comparative Examples 1 and 2. The fries using the oils of Examples 2 and 5 could be eaten deliciously even after 3 hours,
When the fats and oils of Comparative Example 1 were used, the fry after 20 minutes,
In addition, when the fats and oils of Comparative Example 2 were used, a fouling after 2 hours felt an offensive odor, and it could not be eaten deliciously.
The iodine value of the fats and oils was measured before and after the frying test, and the results are shown in Table 5.

[0027]

[Table 5]

From the results shown in Table 5, the fats and oils of Examples 2, 5, and 9 showed little change in iodine value after the frying test.
The oils and fats of Comparative Examples 1 and 2 had a relatively large change. It can be seen that fats and oils having poor oxidation stability are polymerized during frying.

Claims (3)

[Claims] 1. An α-linolenic acid-containing oil or fat composition comprising 0.05 to 1 part by weight of an antioxidant based on 100 parts by weight of refined perilla oil obtained by refining seed oil of a Lamiaceae plant. 2. Consisting of at least 15 parts by weight of refined perilla oil obtained by refining seed oil of a Lamiaceae plant and less than 85 parts by weight of another vegetable oil, and containing 0.05 to 1 part by weight of an antioxidant. An oil and fat composition containing α-linolenic acid. 3. A fat or oil for dressing or frying, which uses the fat or oil containing α-linolenic acid according to claim 1 or 2.