JPH08154577A - Oil-in-water type emulsion containing aquatic animal oil and fat - Google Patents

Abstract

PURPOSE: To obtain the subject emulsion, containing an extract of Rumex japonicus Houttuyn and a refined aquatic animal oil and fat containing highly unsaturated fatty acids as active ingredients, capable of suppressing the emission of a fishy smell even in preservation for a long period and having preventing actions on arteriosclerotic diseases. CONSTITUTION: This emulsion contains preferably 0.001-0.05wt.% extract of Rumex japonicus Houttuyn which is a medicinal herb of the Polygonaceae prepared by pulverizing the whole herb or a root of the Rumex japonicus Houttuyn in a homogenizer, etc., then drying the pulverized material, heating and refluxing the dried material together with a solvent such as ethanol or acetone in a Soxhlet extractor, etc., and a refined aquatic animal oil and fat containing highly unsaturated fatty acids (e.g. a tuna, a sardine, a mackerel, a saury, a bonito or a herring oil) (at 0.1-20wt.% blending ratio based on water) as active ingredients.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-in-water emulsion comprising a specific extract in which generation of offensive odor such as fish odor is suppressed and aquatic animal fats and oils containing highly unsaturated fatty acids as active ingredients. Is.

[0002]

BACKGROUND OF THE INVENTION Polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contained in aquatic animal fats and oils have been noted for their bioregulatory functions, such as their prophylactic action against arteriosclerotic diseases. It was However, eicosapentaenoic acid and docosahexaenoic acid have the drawbacks that they are easily oxidized and have a strong unpleasant odor such as fishy odor, so that they cannot be ingested as they are. Various studies have been made so far in order to improve such drawbacks. For example, a method of containing 2 to 20% by weight of phospholipids (JP-A-3-130042) and a method of adding L-ascorbic acid ester in an amount of 100 to 2000 PPM (JP-A-5-135).
No. 140584), a method of adding and blending a dairy flavor (Japanese Patent Laid-Open No. 6-68), and the like. However, none of them was sufficiently satisfactory. The marine animal fats and oils containing eicosapentaenoic acid and docosahexaenoic acid have already been marketed in the form of soft gelatin capsules, powdered materials for food processing, and emulsified or solubilized materials.
The encapsulated product has a problem of burps and eructs that have an unpleasant odor after drinking it. Further, those powdered and emulsified or solubilized aquatic animal fats and oils containing eicosapentaenoic acid and docosahexaenoic acid, when mixed and used in various foods as a food material, the fishy peculiar odor spreads in the mouth, Appetite may be diminished. In particular, various foods containing aquatic animal oils and fats have a problem that the fish oil odor becomes strong relatively early after production and it becomes difficult to eat. On the other hand, the Gishigishi extract is used as a lotion (Japanese Patent Laid-Open No.
No. 37966), makeup cosmetics (JP-A-6-6)
3-88111), hair cosmetics (JP-A-63-8)
No. 8113 gazette), and a technique of using it as a medicinal component is known, but a technique of suppressing odor deterioration by adding and blending a nigirishi extract to an oil-in-water emulsion containing a marine animal fat is known. Has not been done.

[0003]

Under the circumstances, the present invention suppresses and masks fish odor so that marine animal fats and oils containing highly unsaturated fatty acids can be applied to a wide range of food groups and cosmetics. However, this is to facilitate its intake. An object of the present invention is to provide an oil-in-water emulsion containing a marine animal fat and oil as an active ingredient, in which fish odor is suppressed and masked.

[0004]

[Means for Solving the Problem] The present inventors have found that the addition of a nigirisigiri extract to a purified aquatic animal oil / fat containing a highly unsaturated fatty acid significantly suppresses the generation of fish odor. Based on this, the present invention has been completed. That is, the present invention provides an oil-in-water emulsion containing a Gishigishi extract and a marine animal fat or oil containing a highly unsaturated fatty acid as active ingredients.

The present invention will be described in detail below. The marine animal fats and oils according to the present invention usually form a composition, and the polyunsaturated fatty acid contained therein is a fatty acid having 18 or more carbon atoms and 3 or more unsaturated bonds,
Examples thereof include eicosapentaenoic acid and docosahexaenoic acid. The aquatic animal fats and oils containing highly unsaturated fatty acids are usually purified aquatic animal fats and oils, and the fats and oils containing eicosapentaenoic acid and docosahexaenoic acid in an amount of 10% by weight or more are preferable, and generally tuna oil, sardine oil, mackerel oil, Refined saury oil, bonito oil, herring oil, etc., miscellaneous fish oil containing these fish oils, enriched polyunsaturated fatty acid content, or other oils and fats such as soybean oil It is an oil and fat prepared by mixing

[0006] The Gishi-shigishi extract used in the present invention is known as a medicinal herb of the Polygonaceae family and is extracted from the Gishi-shigishi that grows naturally in vacant lots, ridges of rice fields and the like. In addition, it is also possible to extract and use the Gigishi cultivated by an appropriate method. The Gishigishi extract used in the present invention can be extracted by pressing or solvent extraction. The compressed extract can be produced using a commercially available decanter or the like. The extract is a homogenizer, crushed whole grass or roots of Gigigishigi using a ball mill or the like, dried, and then heated and refluxed with a suitable solvent using a Soxhlet extractor, or directly mixed with a solvent and stirred, The residue can be produced by a method such as filtration. As the solvent, for example, one or more selected from the group consisting of ethanol, acetone, n-hexane, water and the like can be used. A concentrated extract can be obtained by squeezing or extracting and then evaporating and removing water and a solvent. It is also possible to produce an extract powder by performing spray drying or the like using a binder such as sodium caseinate, skim milk powder, dextrin, and lactose. It is possible to remove impurities from the extracted extract using industrial high performance liquid chromatography or the like. It is a yellow or brown powder or slurry with a characteristic odor. Since Gishigishi extract has been used as a crude drug for many years, its toxicity is considered to be extremely low.

In the present invention, in addition to the above components, natural tocopherol, tea extract, BHA (butylhydroxyanisole), BHT (which are already used as antioxidants and deodorants) Butyl hydroxytoluene), citric acid, ascorbic acid, sodium ascorbate,
Ascorbic acid fatty acid ester or the like can be used, and the amount used is 0 to 50% by weight of the Gishigishi extract. When it exceeds 50% by weight, the antioxidant is bitter, which is not preferable. In addition, fruit juice, disodium phosphate, and the like can be added as other flavoring components.

In the present invention, when the guinea pig extract is used, it is directly added to the purified marine animal fat and oil. The amount of Gishigishi extract added is 0.0005 to 0.2% by weight, preferably 0.0
It is from 01 to 0.05% by weight. When the added amount of the Gishigishi extract is less than 0.0005% by weight based on the purified marine animal fats and oils, the effect of suppressing the generation of fish odor is not recognized, and 0.2
If it exceeds 5% by weight, the odor of the shredded extract appears strongly, which is not preferable.

As an emulsifier for preparing the oil-in-water emulsion of the present invention, glycerin fatty acid ester such as succinic acid monoglyceride and stearic acid monoglyceride, polyglycerin fatty acid ester such as decaglycerin monolaurate, sorbitan fatty acid ester, propylene glycol fatty acid One or more substances selected from ester, sucrose fatty acid ester, lecithin, sterol, cholic acid, deoxycholic acid, yucca extract, saponin and the like can be used, but succinic acid monoglyceride, decaglycerin monolaurate, saponin Is generally easy to use.

The mixing ratio of the emulsifier for preparing the oil-in-water emulsion of the present invention is 0.01 to 10% by weight, preferably 0.05 to 5% by weight, and more preferably 0. 1 to 1% by weight. At this time, if the blending amount is less than 0.01% by weight, stable emulsion cannot be obtained. Further, even if the blending amount is more than 10% by weight, the emulsification is not further improved.

The method for producing an oil-in-water emulsion of the present invention is, for example, a method in which a mixture of a glycerin fatty acid ester, a gimmick extract and purified marine oil and fat is added to water in which a polyglycerin fatty acid ester is dissolved, and the mixture is stirred or homogenized in water. It is also possible to obtain an oil-based emulsion. The proportion of the purified aquatic animal oil / fat in the oil-in-water emulsion is 0.01 to 70 parts by weight, preferably 0.05 to 30 parts by weight, and more preferably 0.1 to 20 parts by weight, relative to 100 parts by weight of water. It is suitable to mix them so as to form a part. When the proportion of the purified aquatic animal oil / fat is less than 0.01% by weight, the fat-soluble component can be stably dispersed in water without using an emulsifier. Further, if the blending ratio of the fats and oils exceeds 70% by weight, it becomes difficult to stably emulsify the fat-soluble component with any emulsifier. In order to increase the stability of the emulsion of the present invention, a homogenizer such as a colloid mill, homogenizer, microfluidizer, nanomizer or ultrasonic emulsifier can be used. The use of the oil-in-water emulsion of the present invention is also used for foods such as health foods and beverages and cosmetics such as hair styling products.

[0012]

EXAMPLES Next, the present invention will be described in more detail with reference to Examples and Comparative Examples. Oils A, B or C were prepared as follows. (Fat A) docosahexaenoic acid (DHA) 23% by weight,
A refined fish oil containing 4% by weight of eicosapentaenoic acid (EPA) was mixed with 0.002% by weight of the nigirishi extract to obtain a purified aquatic animal oil and fat. (Fat and oil B) A purified aquatic animal oil and fat was obtained by blending 0.01% by weight of the sardine extract with purified sardine oil containing 18% by weight of EPA and 12% by weight of DHA and 0.5% by weight of tocopherol. (Fat and oil C) 0.2% by weight of a mixed oil Gishigiri extract, which is a mixture of 48.8% by weight of refined miscellaneous fish oil containing 27% by weight of DHA and 5% by weight of EPA and 50% by weight of soybean oil, and 1.0% by weight of tocopherol. % Of purified marine animal oil and fat was obtained. Using these fats and oils A, B, and C, oil-in-water emulsions having the compositions shown in Table 1 were prepared, and Examples 1 to 3 were prepared.

Examples 1 to 3 100 parts by weight of water are mixed with 100 parts by weight of a material having a compounding composition consisting of oils A, B or C shown in Table 1 and a binder, an emulsifier, and water, and the mixture is heated to 70 ° C. Warmed.
When succinic acid monoglyceride and stearic acid monoglyceride were used, they were added after being dissolved in advance. This mixture was preheated at 70 ° C. for 15 minutes, then, using a homogenizer, the first stage was 200 kg / cm ² , the second stage was 50 kg.
/ Cm ² was homogenized by a two-stage homogenization method to obtain oil-in-water emulsions of Examples 1 to 3. The emulsion thus obtained was put in a small bottle having an internal volume of 30 ml, stored at 60 ° C. for 3 days, and the smell was subjected to a sensory test by 10 panelists.
No one felt a strange odor. The results are shown in Table 2. A sensory test was conducted by 10 panelists on the odor after storage for 20 days at room temperature, and no one sensed an offensive odor. The results are shown in Table 2.

[0014]

[Table 1]

Comparative Examples 1 to 4 In Examples 1, to the same refined fish oil without fats D, E, and F and Grigigiri extract containing the fats A, B, and C of the ingredients listed in Table 1 were added. Using oil G containing 2000 ppm of L-ascorbic acid palmitate, oil-in-water emulsions of oils D, E, F and G were prepared in the same manner as in Example 1 and sealed in a small bottle having an internal volume of 30 ml. . These were made into Comparative Examples 1-4. This at 60 ℃ 3
After storage for 20 days at room temperature for 20 days, the panelists conducted a sensory test on the odor, and all 10 felt a strong fish oil odor.
The results are shown in Table 2.

[0016]

[Table 2]

Examples 4 to 6 Glycerin 50 was added to a 300 ml stainless beaker.
g, water 11g, polyglycerin fatty acid ester 0.7g
Then, 0.1 g of the tea extract was added and completely dissolved while heating at 80 ° C. This solution is cooled to 40 ° C or below,
To this solution, 30 g of fat A in which 0.19 g of citric acid monoglyceride was dissolved was gradually mixed, and then homogenized with a microfluidizer at a homogenous pressure of 700 kg / cm ² and three passes to obtain a homogenous oil-in-water. A type emulsion was obtained.
This is Example 4. Similarly, fats B and C were used to obtain a homogeneous oil-in-water emulsion. This is described in Examples 5 and 6.
And 15 g of the obtained oil-in-water emulsion was put into a 200 ml glass container and stored at 60 ° C. for 3 days and at room temperature for 20 days, and then a sensory test was performed by 10 panelists. There wasn't. The results are shown in Table 2.

Comparative Examples 5-8 Oil-in-water emulsions were prepared in the same manner as in Example 4 except that oils D, E, F and G were used instead of oils A, B and C in Examples 4 to 6. Got This was set as Comparative Examples 5-8. The odor of this oil-in-water emulsion was measured in the same manner as in Example 4 by the panel 1
A sensory test was conducted by 0 people, and all felt a strong fish oil odor. The results are shown in Table 2.

[0019]

EFFECTS OF THE INVENTION Polyunsaturated fatty acids are attracting attention for their bioregulatory functions such as having a preventive effect against arteriosclerotic diseases. However, the aquatic animal oils and fats containing them have a strong fishy odor, and ingest as much as they are. Can not do it. According to the present invention, the generation of offensive odor is suppressed by the oil-in-water type emulsion obtained by adding the Gishigishi extract to the oil and fat of marine animals.

Claims (1)

[Claims] 1. An oil-in-water emulsion comprising, as an active ingredient, a Gishigishi extract and a purified aquatic animal oil and fat containing a highly unsaturated fatty acid.