JPH0823881A - Starch-egg-oil and fat composition and its use - Google Patents

Abstract

PURPOSE:To obtain a starch-egg-oil and fat composition which comprises a mixture of starch, eggs and oils and fats, thus has improved emulsion stability, can be freeze-dried, improve taste and give a physiological activity of a polyunsaturated fatty acid. CONSTITUTION:This composition contains (A) 2.9-50.0wt.% of starch and/or its hydrolyzate, (B) 8.3-81.7wt.% of eggs (in the sate of naturally occurring eggs containing water) and 15.4-88.8wt.% of oils and fats containing polyunsaturated fatty acids of 12-24 carbon atoms. This composition is expected to manifest physiological activities such as prevention of myocardial infarction, arteriosclerosis, hyperlipemia, hypercholesteremia and the like.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition containing starch-egg-oil and fat, and more particularly to a starch-egg-oil and fat obtained by homogeneously emulsifying oil and fat with starch and / or its degradation product and eggs. To a composition comprising:

[0002]

BACKGROUND OF THE INVENTION Fish oils such as sardine oil, mackerel oil, herring oil, tuna oil, skipjack oil, cod oil and lamprey oil are highly unsaturated docosahexaenoic acid (hereinafter DHA), eicosapentaenoic acid (hereinafter EPA) and arachidonic acid. It has been revealed that these polyunsaturated fatty acids have a preventive effect on myocardial infarction, arteriosclerosis, hyperlipidemia, hypercholesterolemia, allergic diseases and the like. EPA is also known to have an anti-inflammatory effect.

On the other hand, among vegetable oils, for example, shiso oil, rapeseed oil, evening primrose oil, borage oil, etc., contain a large amount of polyunsaturated fatty acids such as α-linolenic acid and / or γ-linolenic acid, and have the same preventive effect as fish oil. It has been known.

Therefore, active intake of oils and fats containing a large amount of polyunsaturated fatty acids as described above is preferable for preventive medicine, but these polyunsaturated fatty acids are insoluble in water and have physiological activity. In order to expect, you need a fairly large amount of intake. However, it is difficult to ingest a large amount of fats and oils due to their bad mouth feel, bad smell and bad taste. Further, it is well known that fatty acids having a high degree of unsaturation are susceptible to aerial oxidation and are chemically unstable, and oxidized oils and fats (peroxides) are toxic to living organisms. Therefore, such oils and fats also have a problem of stability against oxidation.

Therefore, it is easy to ingest a large amount of fats and oils,
Further, various methods for improving the stability against oxidation have been proposed (for example, JP-A-63-44844 by the applicant of the present application).

Further, since these polyunsaturated fatty acids are insoluble in water, there is a limitation in the range of blending with other components (nutrients, etc.). A method of making polyunsaturated fatty acids into suspension for the purpose of improving the water solubility of the polyunsaturated fatty acids (JP-A-60-10).
No. 2168) and a method of emulsification (Japanese Patent Laid-Open No. 5-786).
No. 92) is proposed.

At present, various nutritional foods containing the above-mentioned fish oil and vegetable oil, capsules of health foods, powdered products and the like are commercially available.

[0008]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention
Japanese Patent No. 844 discloses a method of powdering a liquid fatty oil using ovalbumin. Ovalbumin is the main component of the egg's constituent proteins and accounts for about 50% of the total protein in the egg.
%, Which is also useful for powdering fats and oils having a peculiar odor and peculiar taste such as polyunsaturated fatty acid, and the taste itself is improved, but the obtained powder is still water. It is insoluble. Furthermore, the stability of the obtained emulsion was insufficient only with ovalbumin, and it was industrially disadvantageous to produce a suspension or emulsion from this.

A method of using human serum albumin to solubilize a water-insoluble or sparingly soluble drug is disclosed in Japanese Patent Laid-Open Publication No. 5 (1999) -53187.
As described in JP-A 8-216126, a large amount of polyunsaturated fatty acid cannot be solubilized by this method, and the polyunsaturated fatty acid is contained in an amount necessary for obtaining the preventive effect. Getting things was difficult.

The method described in JP-A-60-102168 (method for suspending fats and oils) and JP-A-5-78692.
In the method described in Japanese Patent Laid-Open Publication (oil emulsification method), the stability of the obtained suspension or emulsion at low temperature is not sufficient, it cannot be stored at low temperature, and the taste itself is not improved.

On the other hand, mayonnaise and dressing are produced by emulsifying fats and oils using eggs and brewed vinegar. However, these are originally used for the purpose of seasoning, and are also unsuitable for the purpose of active intake in preventive medicine from the viewpoint of sourness. Furthermore, it is unsuitable in terms of palatability due to its sour taste when it is to be ingested by livestock or animals as feed or the like.

[0012] As described above, ingestion of oils and fats containing polyunsaturated fatty acids which can provide preventive medical physiological activity against myocardial infarction, arteriosclerosis, hyperlipidemia, hypercholesterolemia, allergic diseases and the like. The method or ingestible form that makes it possible is not yet known.

Emulsified oils and fats containing polyunsaturated fatty acids can be refrigerated or frozen, and if dried and pulverized, they can be stored for a long time, transported for transportation, and blended with other nutrients. The possibility of will increase.

Therefore, according to the present invention, polyunsaturated fatty acids are less likely to be oxidized, have excellent emulsification stability, can maintain an emulsified state even at low temperatures such as refrigeration and freezing, and can be lyophilized and have improved taste. It is an object of the present invention to provide a composition that can contain an oil or fat containing an amount of polyunsaturated fatty acids that can be expected to have physiological activity.

[0015]

[Means for Solving the Problems] Ovalbumin accounts for about 50% of egg protein, and the egg has its own emulsifiability, taste,
Also, it has been strongly expected as a substitute for ovalbumin used in the method described in JP-A-63-44844 because of its processing and molding ability. However, the desired emulsion stability could not be obtained by directly mixing the egg and the oil and fat as described later. Furthermore, it is difficult to obtain an emulsion even when sodium alginate or methylcellulose, which is known as an emulsion stabilizer, is used in combination with eggs, and when gum arabic is used in combination, an emulsion was obtained, but the taste was not improved.

The inventor of the present invention has described the above-mentioned Japanese Patent Laid-Open No. 63-44844.
Using eggs instead of ovalbumin used in the method described in the publication, further intensive studies were carried out for the purpose of improving the emulsifying property thereof. As a result, they have found that a starch-egg-oil and fat composition having improved emulsion stability can be obtained by blending starch and / or its degradation product and eggs in a specific ratio, and completed the present invention.

Further, it was also found that by adding ovalbumin to the starch-egg-oil and fat composition, further emulsion stability under low temperature conditions can be obtained.

That is, according to the present invention, (a) starch and / or its decomposed product 2.9 to 50.0% by weight, (b) egg (in the water-containing state of normal non-dried natural egg) 8.3 ~
Oil and fat 1 containing 81.7% by weight and (c) a polyunsaturated fatty acid having 12 to 24 carbon atoms and having 2 or more unsaturated bonds.
The first gist is a starch-egg-oil and fat composition containing 5.4 to 88.8% by weight.

Furthermore, the present invention provides (a) starch and / or its degradation product 0.6 to 39.2% by weight, (d) ovalbumin and / or its degradation product 0.6 to 39.2% by weight, (b) 7.7 to 78.4% by weight of an egg (in a water content state of a normal natural egg that has not been dried) and (c) a polyunsaturated C12 to C24 having 2 or more unsaturated bonds The second gist is a starch-ovalbumin-egg-oil / fat composition containing 14.3 to 87.0% by weight of an oil / fat containing a fatty acid.

The present invention also provides a preventive agent, food and feed for preventing myocardial infarction, arteriosclerosis, hyperlipidemia, hypercholesterolemia or allergic disease, which comprises the composition according to the first or second aspect of the present invention. The third point is.

The present invention will be described in detail below. (A) Starch used in the present invention and / or the starch obtained by decomposing it is, for example, wheat starch, corn starch, rice starch,
Examples thereof include potato starch, kudzu starch, tapioca starch, and rice flour, wheat flour, potato powder, corn flour, and the like containing these starches as main components. The decomposed product is obtained by hydrolyzing the above starches,
Specific examples include dextrins. These may be used alone or in combination of two or more.

The (b) egg used in the present invention is, for example, whole egg of chicken egg or quail egg or partial egg such as yolk or egg white, and its form is, for example, liquid egg, frozen liquid egg, liquid egg white, frozen egg. Liquid egg white, dried whole egg powder, dried egg yolk powder, dried egg white powder and the like, each of which can be used alone or in combination of two or more kinds.

In the present invention, the C12-24 polyunsaturated fatty acid having two or more unsaturated bonds is, for example, docosahexaneenoic acid, eicosapentaenoic acid, arachidonic acid, α-linolenic acid, γ- Means linolenic acid and the like, (c) fats and oils containing these, fish oil that can be normally eaten and drink, such as sardine oil, mackerel oil, herring oil, tuna oil, bonito oil, cod oil, lamprey oil, etc., or vegetable oil, Examples include perilla oil, rapeseed oil, evening primrose oil, borage oil, and the like. These may be used alone or in combination of two or more.

In order to obtain the desired effects of the present invention,
It is necessary to mix the above components in a specific ratio. The compounding ratio of each component of the starch-egg-fat composition according to the first aspect of the present invention is (a) starch and / or its decomposed product 2.9-50.
0% by weight, preferably 7.0 to 15.0% by weight, (b) eggs (in the moisture content of normal non-dried natural eggs) 8.3 to 81.7% by weight, preferably 20.0 ~ 6
Fats and oils containing 5.0% by weight and (c) a polyunsaturated fatty acid having 12 to 24 carbon atoms and having 2 or more unsaturated bonds 1
5.4-88.8% by weight, preferably 20.0-70.
It is in the range of 0% by weight. If the content exceeds the range of the blending ratio, the effect of the present invention cannot be expected, and further, foaming occurs during the production of the emulsion, and the viscosity is extremely increased, which is not suitable.

(A) If the blending ratio of starch and / or its decomposed product is less than 2.9% by weight, sufficient emulsion stability cannot be obtained, and if it exceeds 50.0% by weight, the viscosity becomes too high, which is inconvenient. Is. (b) If the blending ratio of eggs (in the water-containing state of normal non-dried natural eggs) is less than 8.3% by weight, sufficient emulsification performance cannot be obtained, and 81.7% by weight is obtained.
When it exceeds, the content of the fat / oil containing (c) polyunsaturated fatty acid becomes small, and a composition capable of exerting the intended preventive medical effect cannot be obtained. (c) When the compounding ratio of the fat or oil containing a polyunsaturated fatty acid having 12 to 24 carbon atoms having 2 or more unsaturated bonds is less than 15.4% by weight, a composition capable of exerting a desired preventive medical effect No substance is obtained, and if it exceeds 88.8% by weight, emulsification becomes impossible.

Further, the starch-ovalbumin-egg-oil and fat according to the second aspect of the present invention, wherein (d) ovalbumin and / or its degradation product is added to the above components (a), (b) and (c). The composition ratio of (a) starch and / or its decomposition product is 0.6 to
39.2% by weight, preferably 2 to 15% by weight, (d) ovalbumin and / or its degradation product 0.6 to 39.2% by weight, preferably 5.0 to 10.0% by weight, (b) Egg (in the water content of normal non-dried natural eggs)
Oils and fats 14.3 to 8 containing 7.7 to 78.4% by weight, preferably 15 to 70% by weight, and (c) a polyunsaturated fatty acid having 12 to 24 carbon atoms and having 2 or more unsaturated bonds.
It is in the range of 7.0% by weight, preferably 20 to 70% by weight. If it exceeds these ranges, the above-mentioned problems occur.

Here, the decomposed product of ovalbumin is a product obtained by hydrolyzing ovalbumin with an acid, an alkali, an enzyme or the like, and refers to a peptide having a molecular weight of 1000 or more and having the same emulsifying performance as ovalbumin. .

Since (d) ovalbumin and / or its degradation product has emulsifying ability, (d) ovalbumin and / or
Alternatively, when adding the decomposition product thereof, it is economically advantageous to reduce the amount of (a) starch and / or the decomposition product thereof to 0.6 to 39.2% by weight, and further improve the effect of the present invention. Can be made. In this case, the total compounding amount of (a) starch and / or its degradation product and (d) ovalbumin and / or its degradation product is 6.0 to 76.3% by weight, preferably 7.0.
It is preferably 70.0% by weight.

The starch-egg-oil and fat composition and the starch-egg albumin-egg-oil and fat composition of the present invention (hereinafter sometimes collectively referred to as the composition of the present invention) may further contain vitamins, if necessary. Compounding of micronutrients such as minerals and minerals, antioxidants, emulsifiers, emulsion stabilizers, coloring agents, additives such as preservatives, seasonings such as sweeteners and fragrances, other medicinal ingredients, therapeutic agents, etc. Is also possible. When these components are added / blended to the composition of the present invention, the blending amount depends on the type of the component, but is within a range in which the emulsified state can be maintained, and is 0.1 to 100 relative to 100 parts by weight of the composition of the present invention. Part by weight is preferable, and 1.0 to 20 parts by weight is particularly preferable.

The composition of the present invention may further contain various extenders other than the above-mentioned medicinal components and therapeutic agents, depending on the purpose of use.
For example, it may be diluted with water, a solvent or the like and used.

The production of the composition of the present invention is not particularly limited,
According to a known method that is usually used when preparing an emulsion. For example, it can be manufactured by the following method.

First, (b) eggs and (c) fats and oils are mixed within the above-mentioned mixing ratio range, and then (a) starch and / or its decomposition product is added within this mixing ratio range and further mixed. Can produce the composition of the present invention. The temperature and time during mixing are not particularly limited, but from around 0 ° C to 50 ° C
(b) It is preferable from the viewpoint of the quality of the composition of the present invention that the time for which the eggs do not undergo heat denaturation, specifically, several minutes to 30 hours can be obtained. It is advantageous to use an emulsifier for mixing the above components in order to shorten the reaction time. The type of emulsifier is not particularly limited, but for example, a homogenizer, a colloid mill,
A homomixer etc. are mentioned.

Further, when (d) ovalbumin and / or its degradation product is blended, first, (b) egg and (c) oil and fat are mixed within the above blending ratio, and then within the above blending ratio.
It can be produced simply by adding (a) starch and / or its degradation product and (d) ovalbumin and / or its degradation product and mixing. The temperature, time, etc. at the time of mixing are as described above.

The composition of the present invention contains the above-mentioned components of the present invention.
(a), (b), (c) and the above micronutrients other than (d), additives,
Medicinal ingredients can be added. When the additive component is a water-insoluble or sparingly soluble substance, usually, the additive component is premixed so as to be uniform with the fat and oil of the component (c) of the composition of the present invention, and then the component (a) is sequentially prepared according to the above method. , (B), (c) are preferably mixed. However, when the addition amount of the additive component is 2.0 parts by weight or less with respect to the composition of the present invention, the composition of the present invention can be uniformly blended by the above method without any particular limitation in the production method. . When the additive component is a water-soluble substance, it can be uniformly blended with the composition of the present invention by the above-mentioned method without any particular limitation in the production method. Further, in this case, the composition of the present invention (emulsion or suspension) prepared by the above method can be mixed evenly by directly mixing the aqueous solution of the additive component.

The composition of the present invention is obtained in the form of a uniform suspension or emulsion, and the odor of the fats and oils incorporated due to the flavor of the egg is eliminated. The composition of the present invention can be refrigerated or frozen if necessary. By further concentrating or drying, it is possible to improve handleability, storability, and flowability. The concentration method is not particularly limited, but air drying, reduced pressure drying, belt drying, drum drying, high frequency drying, spray drying and the like are preferable. By pulverizing or sieving the dried product of the composition of the present invention thus obtained, its fluidity is improved, and it is possible to granulate again into granules and fine granules,
In addition, tablets can be shaped. There are no particular restrictions on the method of crushing and sieving. The obtained dried product of the composition of the present invention easily returns to a uniform emulsified or suspended state when dispersed again in water.

The composition of the present invention exerts a function as a high-quality nutrient because it uses eggs, and it can be used not only as it is, but also as a food material for various processed foods and compound feeds.

[0037]

EXAMPLES Next, the present invention will be described in more detail with reference to examples, comparative examples, test examples and application examples, but the present invention is not limited to these examples.

Example 1 10 g (25% by weight) of EPA and DHA concentrated sardine oil and 25 g (62.5% by weight) of whole egg liquid were mixed with 5 g (12.5% by weight) of potato starch little by little. added. After the addition of the entire amount was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare an emulsion.
This emulsion was pasteurized to obtain 40 g of the composition of the present invention.

Example 2 While mixing 10 g (25% by weight) of EPA and DHA concentrated sardine oil and 25 g (62.5% by weight) of whole egg liquid, 5 g (12.5% by weight) of dextrin was added little by little. It was After the addition of the entire amount was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare an emulsion.
This emulsion was pasteurized to obtain 40 g of the composition of the present invention.

(Example 3) 25 g (62.5 g) of frozen whole egg liquid
10% (2% by weight) of DHA concentrated tuna oil
5% by weight of corn starch while mixing (5% by weight)
2.5 wt%) was added in small portions. After the addition of the entire amount was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare an emulsion. This emulsion was pasteurized to obtain 40 g of the composition of the present invention.

Example 4 10 g (25% by weight) of EPA and DHA concentrated sardine oil and 25 g (62.5% by weight) of whole egg liquid were mixed with 5 g (12.5% by weight) of corn starch little by little. added. After the addition of the entire amount was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare 40 g of an emulsion. To 40 g (100 parts by weight) of this emulsion was added 0.4 g of tocopherol as an antioxidant and 0.1 g of ascorbic acid.
8 g (total 3.0 parts by weight) was added sequentially, and the mixture was further homogenized for 5 minutes and freeze-dried to obtain 21 g of freeze-dried powder of the composition of the present invention. The peroxide value in this powder is 1 me.
It was q / kg or less and was extremely excellent in oxidative stability.

(Example 5) While mixing 80 g (66.7% by weight) of EPA and DHA concentrated sardine oil and 30 g (25% by weight) of whole egg liquid, 10 g (8.3% by weight) of dextrin was added little by little. It was After the addition of the entire amount was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare an emulsion.
This emulsion was pasteurized to obtain 120 g of the composition of the present invention.

Example 6 While mixing 30 g (25% by weight) of EPA and DHA concentrated sardine oil and 80 g (66.7% by weight) of whole egg liquid, 10 g (8.3% by weight) of dextrin was added little by little. It was After the addition of the entire amount was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare 120 g of an emulsion. To this emulsion (120 g, 100 parts by weight) was added 0.4 g of tocopherol and 0.8 g of ascorbic acid (1.0 part by weight in total) as antioxidants, and the mixture was homogenized for 5 minutes and then freeze-dried to give 58 g of the composition of the present invention. Got Further, the peroxide value in this powder was 1 meq / kg or less, which was extremely excellent in oxidation stability.

Example 7 100 g (25% by weight) of EPA and DHA concentrated sardine oil and 250 g (62.5% by weight) of whole egg liquid were mixed with 25 g (6.2%) of corn starch.
5% by weight) and 25 g of ovalbumin (6.25% by weight)
Was added little by little. After the addition of the entire amount was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare an emulsion. This emulsion was pasteurized to obtain 400 g of the composition of the present invention.

(Example 8) To 40 g (100 parts by weight) of the composition of the present invention obtained in Example 1, 0.4 g of tocopherol as an antioxidant and 0.8 g of ascorbic acid (total 3.0 parts by weight) were sequentially added. After homogenizing for further 5 minutes, it was diluted with water and spray-dried to obtain 205 g of a powdery composition of the present invention. Further, the peroxide value in this powder was 1 meq / kg or less, which was extremely excellent in oxidation stability.

Example 9 While mixing 20 g (40% by weight) of EPA and DHA concentrated sardine oil and 25 g (50% by weight) of whole egg liquid, 2.5 g (5% by weight) of corn starch and ovalbumin 2. 5g (5wt%) was added in small portions. After the addition of the entire amount was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare an emulsion. This emulsion was pasteurized to obtain 50 g of the composition of the present invention.

(Example 10) 25 g of frozen whole egg liquid (62.
5% by weight) and 10 g (25% by weight) of EPA and DHA-enriched sardine oil mixed therein, 2.5 g (6.25% by weight) of potato starch and 2.5 g of ovalbumin.
(6.25% by weight) was added in small portions. After the addition of all the amount was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare an emulsion. This emulsion is pasteurized and 40 g of the composition of the present invention
I got

(Example 11) 25 g of frozen whole egg liquid (62.
5% by weight) and 10 g (25% by weight) of EPA and DHA-enriched sardine oil are mixed in the solution, and rice starch 2.5
g (6.25% by weight) and ovalbumin 2.5 g (6.
25 wt%) was added in small portions. After the addition of the entire amount was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare an emulsion. This emulsion was pasteurized to obtain 40 g of the composition of the present invention.

(Example 12) 25 g of frozen whole egg liquid (62.
2.5 g (6.2 wt.%) Of corn starch while dissolving 10 g (25 wt.%) Of perilla oil.
5% by weight) and 2.5 g (6.25% by weight) of ovalbumin were added little by little. After the addition of the entire amount was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare an emulsion.
This emulsion was pasteurized to obtain 40 g of the composition of the present invention.

(Example 13) 25 g of frozen whole egg liquid (62.
2.5 g (6.2%) of corn starch while dissolving 10% (25% by weight) of evening primrose oil.
5% by weight) and 2.5 g (6.25% by weight) of ovalbumin were added little by little. After the addition of the entire amount was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare an emulsion.
This emulsion was pasteurized to obtain 40 g of the composition of the present invention.

(Example 14) 25 g of frozen whole egg liquid (62.
5% by weight) and 10 g of DHA concentrated tuna oil
(25% by weight) while mixing, corn starch 2.5
g (6.25% by weight) and ovalbumin 2.5 g (6.
25 wt%) was added in small portions. After the addition of the entire amount was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare an emulsion. This emulsion was pasteurized to obtain 40 g of the composition of the present invention.

(Example 15) While mixing 10 g (25% by weight) of EPA and DHA concentrated sardine oil and 25 g (62.5% by weight) of whole egg liquid, 2.5 g (6.25% by weight) of dextrin and egg white 2.5 g (6.25% by weight) of albumin was added in small portions. After the addition of the entire amount was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare an emulsion. This emulsion was pasteurized to obtain 40 g of the composition of the present invention.

(Example 16) 8 g of dried egg powder (65.1% by weight of water content of non-dried normal natural egg)
2 g) and dextrin 5 g (11.6% by weight) in water 2
In addition to 0 ml, 10 g (23.3% by weight) of EPA and DHA concentrated sardine oil was added with stirring. When the addition of EPA and DHA concentrated sardine oil was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare an emulsion. This emulsion was pasteurized to obtain 43 g of the composition of the present invention.

Example 17 10 g (44.4% by weight) of EPA and DHA concentrated sardine oil and 10 g (44.4%) of liquid egg white.
2.5% dextrin (11.
1% by weight) was added little by little. After the total amount of dextrin has been added, cool the mixture and mix with a homogenizer.
The mixture was stirred for a minute to prepare an emulsion. This emulsion was pasteurized to obtain 22.5 g of the composition of the present invention.

Example 18 EPA and DHA concentrated sardine oil 10 g (47.1% by weight) and liquid egg white 10 g (47.1)
1.25 g of dextrin (5.% by weight).
8% by weight) was added little by little. After the total amount of dextrin has been added, cool the mixture and mix with a homogenizer.
The mixture was stirred for a minute to prepare an emulsion. This emulsion was pasteurized to obtain 21.25 g of the composition of the present invention.

Example 19 EPA and DHA concentrated sardine oil 10 g (48.5% by weight) and liquid egg white 10 g (48.5)
0.6% (2.9% by weight) of dextrin while mixing
Wt%) was added in small portions. After the addition of the entire amount of dextrin was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare an emulsion. This emulsion was pasteurized to obtain 20.6 g of the composition of the present invention.

(Example 20) 100 g (25.0% by weight) of EPA and DHA concentrated sardine oil, 20 g (5.0 parts by weight) of liver oil containing vitamin A and 10 g of tocopherol.
To (2.5 parts by weight), while mixing 250 g (62.5% by weight) of whole egg liquid, 50 g (12.5% by weight) of dextrin was added little by little. After the addition of the entire amount of dextrin was completed, the mixture was cooled and homogenized for 5 minutes to prepare 430 g of an emulsion. To this emulsion was added 5 g (1.25 parts by weight) of ascorbic acid as an antioxidant, and the mixture was lyophilized and lyophilized to give 235 g of a lyophilized powder of the composition of the present invention.
I got The peroxide value in this powder is 1 meq / k.
It was less than g and was extremely excellent in oxidative stability.

(Comparative Example 1) 10 g (28.6% by weight) of EPA and DHA concentrated sardine oil and 25 g (71.4% by weight) of whole egg liquid were stirred for 5 minutes with a homogenizer while cooling to prepare an emulsion. . This emulsion was pasteurized to obtain 35 g of the composition of Comparative Example 1.

(Comparative Example 2) 2.5 g of ovalbumin (6.6 g) while mixing 10 g (26.7 wt%) of EPA and DHA concentrated sardine oil and 25 g (66.7 wt%) of whole egg liquid.
Wt%) was added in small portions. After adding all the amount,
The emulsion was cooled and stirred with a homogenizer for 5 minutes to prepare an emulsion. This emulsion was pasteurized to give 37.5 g of the composition of Comparative Example 2.
I got

Comparative Example 3 10 g (16.7% by weight) of EPA and DHA concentrated sardine oil and 50 g (83.3% by weight) of whole egg liquid were stirred for 5 minutes with a homogenizer while cooling to prepare an emulsion. . This emulsion was pasteurized to obtain 60 g of the composition of Comparative Example 3.

(Comparative Example 4) While mixing 10 g (25% by weight) of EPA and DHA concentrated sardine oil and 25 g (62.5% by weight) of whole egg liquid, 5 g (12.5% by weight) of ovalbumin was added little by little. added. After the addition of the entire amount was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare an emulsion.
This emulsion was pasteurized to obtain 40 g of the composition of Comparative Example 4.

Comparative Example 5 While mixing 10 g (25% by weight) of EPA and DHA concentrated sardine oil and 25 g (62.5% by weight) of whole egg liquid, 5 g (12.5% by weight) of sucrose was added little by little. added. After the addition of the entire amount was completed, the mixture was cooled and stirred with a homogenizer for 5 minutes to prepare an emulsion. This emulsion was pasteurized to obtain 40 g of the composition of Comparative Example 5.

Tables 1 to 3 show the compounding ratios of the compositions obtained in the respective Examples and Comparative Examples.

[0064]

[Table 1]

[0065]

[Table 2]

[0066]

[Table 3]

Performance test (1) Emulsion stability test Examples 1 to 3, 5, 7, 9 to 1 obtained as emulsions
5 and 17 to 19 and the compositions of Comparative Examples 1 to 5 in a refrigerator (4
The mixture was allowed to stand and stored at ~ 5 ° C), and the emulsified state of each composition was observed on days 2, 4, 6 and 8 after preparation of the composition. The emulsion stability was evaluated according to the following criteria and shown in Table 4 below.

XXX: The separation of the aqueous layer of about 1/10 or more of the emulsion is apparent. XX: A separation layer of water and / or oil is found at the bottom of the container. X: A separation layer of water and / or oil is found on the bottom of the container. -: The emulsion remains as it is.

[0069]

[Table 4]

From the results shown in Table 4, it is clear that the composition containing the oil or fat containing the polyunsaturated fatty acid of the present invention exhibits excellent emulsion stability, even though a ready-made emulsifier is not used. is there.

Egg itself has an emulsifying property, and various oil-in-water emulsified foods utilizing the emulsifying property of egg yolk have been provided. However, as can be seen from the results of Table 4 above for Comparative Examples 1 and 3 which do not contain any components having emulsifying performance other than eggs, sufficient emulsification stability cannot be obtained only by the emulsifying performance of the eggs themselves.

Further, the compositions of Comparative Examples 2 and 4 in which ovalbumin known to have an emulsifying property was added to the compositions of Comparative Examples 1 and 3 were more preferable than the compositions of Comparative Examples 1 and 3. Although the emulsion stability is improved, the desired emulsion stability is not obtained.

In addition, sucrose is generally added for the purpose of improving the emulsifying performance of eggs. However, in the composition of Comparative Example 5 comprising the desired amount of fats and oils, eggs and sucrose, as is clear from the results in Table 4 above, no improvement in emulsion stability was observed.

The composition of the present invention did not release oil and / or water even when frozen as it was.

(2) Physiological activity test The following physiological activity test was carried out for the purpose of verifying the preventive medical effect by ingestion of the composition of the present invention containing EPA and DHA concentrated sardine oil.

Male rabbits (body weight around 2.5 kg, 1 group 3
From the day after the composition of the present invention obtained in the above-mentioned example and the composition obtained in the comparative example were produced once a day for 1 week so that the administration liquid volume would be 0.5 ml per kg of body weight. Was orally administered for 5 days for a total of 2 weeks. The administration liquid was left to stand in the refrigerator during the test period, and the administration liquid was collected from the bottom of the container using a syringe. In addition, after the test substance is administered, 5 m of water is used so that the test substance (composition) does not remain in the catheter.
1 was sucked into a catheter and orally administered.

A composition prepared by using corn oil instead of the EPA and DHA concentrated sardine oil of Example 9 was administered to the control group. Blood was collected 1 hour after the final administration, and the aggregating ability of the obtained platelets was measured by a method such as Rao (Biochemical and Biophysical Research Communication,
177, No. 2, 549, 1983). That is, the platelets obtained from the control group were treated with epinephrine-5.
100% of maximal aggregation that occurred when stimulated with μM and induced
Then, the maximum degree of aggregation when the platelets obtained from each test group were treated in the same manner was determined. The results are shown in Table 5.

[0078]

[Table 5]

Although EPA and DHA are already known to exhibit a platelet aggregation inhibitory action, they are water-insoluble and poorly absorbed into the living body, and it is difficult to obtain an effect depending on the dose. Met. However, from the results in Table 5 above, in the administration group of the composition of the present invention, the aggregation rate of platelets is lower than that in the control group, and EPA and DHA exhibiting a platelet aggregation inhibitory action are sufficiently absorbed in vivo. I understand. On the contrary, the composition of Comparative Example 4 had EPA
Although the blending amounts of DHA and DHA were the same as those in Example 7, the decrease in the aggregation rate was slight.

From the above results, according to the composition of the present invention,
It can be seen that the bioavailability of polyunsaturated fatty acids having physiological activity such as EPA and DHA, which are usually very poorly absorbed in vivo, can be greatly improved.

(3) Storage stability test 5 g of the composition of the present invention (powder) obtained in Example 8 was sealed in a pouch of aluminum foil film while sealing with nitrogen. After being stored at room temperature for 6 months, it was opened and the peroxide value was measured, and it was 1 meq / kg or less, and there was no difference in both odor and taste from the time of production.

Example 4, obtained as a lyophilized powder,
From the peroxide values of the compositions 6 and 8 and the results of the above storage stability test, it can be seen that the composition of the present invention is extremely stable against oxidation and can withstand long-term storage.

The following are application examples of the use of the composition of the present invention. Example of Addition / Feeding to Feed (1) The composition of the present invention obtained in Example 6 was added to and mixed with a commercially available feed for chickens in a proportion of 10% by weight, and a white leghorn chicken of 300 days old was bred for 20 days. did. The number and weight of eggs collected on the 20th day were not different from those in the group fed with the usual commercial feed (control group). Also,
The feed intake was similar to that of the control group.

(2) 100 parts by weight of commercially available defatted fish meal was mixed with 20 parts by weight of the composition of the present invention obtained in Example 20, and the eels (body weight: about 250 g) were fed 3 times a day and cultured for 1 month. . This cultivated eel had the same growth as the group fed with the normal feed, had an excellent flavor, and was deliciously eaten and drinkable.

From the above results, it is understood that even if the composition of the present invention is mixed with feed and given to an animal, the animal does not reject it, and it functions as a sufficient nutritional source.

Example of Addition / Processing to Food (1) Hot Cake Production Example 40 g of the composition of the present invention obtained in Example 7 and 200 g of commercially available hot cake powder (hot cake mix, Morinaga company)
And 150 ml of milk were mixed and the hot cake was baked.
I tried this, but I was able to eat and drink deliciously without feeling any unusual taste or smell.

(2) Example of Addition to Powder Soup Also, about 50 parts by weight of the composition (powder) of the present invention was added to 100 parts by weight of commercially available powder egg soup, and hot water was poured to eat and drink as soup. I was able to eat and drink deliciously without feeling any odor.

(3) Example of heat cooking The composition of the present invention obtained in Example 2 was seasoned with salt, and 20 g of the composition was heated at 90 ° C. or higher for 15 minutes, and heat-molded.
In particular, the separation of oil was not observed, and even if it was eaten as it was, it was delicious.

From the above results, according to the composition of the present invention itself or the one prepared by adding it to food, it is possible to eat and drink deliciously without feeling the bad smell and taste of fats and oils containing polyunsaturated fatty acids, and as a nutritional source. You can see that it works well.

[0090]

EFFECTS OF THE INVENTION According to the present invention, despite not using a ready-made emulsifier, it exhibits excellent emulsion stability, is extremely stable against oxidation, and is water-insoluble that can withstand long-term storage. Starch containing fats and oils containing polyunsaturated fatty acids-
An egg-fat composition was provided.

Further, according to the composition of the present invention, EPA and DH which are water-insoluble and usually have a very low absorption rate in the living body.
The bioavailability of polyunsaturated fatty acids having physiological activity such as A can be greatly improved. That is, it is possible to ingest oils and fats containing polyunsaturated fatty acids in an amount that provides preventive physiological activity against myocardial infarction, arteriosclerosis, hyperlipidemia, hypercholesterolemia, allergic diseases, etc. A method or ingestible form was provided.

Further, the composition of the present invention does not have a bad odor or a bad taste of oils and fats containing polyunsaturated fatty acids, and can be mixed with feed to be given to animals or cooked as foods, which is a sufficient nutritional source. Function.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical display location A61K 35/60 ADN 7431-4C B01F 17/30 17/56 B01J 13/00 A

Claims (9)

[Claims] 1. (a) Starch and / or its degradation product 2.9-
50.0% by weight, (b) 8.3 to 81.7% by weight of an egg (in a water content state of a non-dried normal natural egg), and (c) 12 to 12 carbon atoms having an unsaturated bond 24
Fats and oils containing polyunsaturated fatty acids of 15.4 to 88.8
Starch-egg-fat composition comprising wt%. 2. (a) Starch and / or its degradation product 0.6 to
39.2% by weight, (d) ovalbumin and / or its degradation product 0.6 to 39.2% by weight, (b) egg (in the water-containing state of normal non-dried natural egg) 7.7 to 7
Fats and oils 1 containing 8.4% by weight and (c) a polyunsaturated fatty acid having 12 to 24 carbon atoms and having 2 or more unsaturated bonds.
Starch Containing 4.3-87.0% by Weight-Ovalbumin-
Egg-oil and fat composition. 3. The total of (a) starch and / or its degradation product and (d) ovalbumin and / or its degradation product is 6.0 to 7.
The composition of claim 2 which is 6.3% by weight. 4. (a) Starch and / or its degradation product is wheat starch, corn starch, rice starch, potato starch,
The composition according to claim 1 or 2, which is selected from the group consisting of kudzu starch, tapioca starch and dextrin. 5. The (b) egg is selected from the group consisting of liquid egg of chicken egg or quail egg, frozen liquid egg, liquid egg white, frozen liquid egg white, dried whole egg powder, dried egg yolk powder and dried egg white powder. 1
Or the composition according to 2. 6. (c) The polyunsaturated fatty acid having 12 to 24 carbon atoms and having 2 or more unsaturated bonds comprises eicosapentaenoic acid, docosahexaenoic acid, arachidonic acid, α-linolenic acid and γ-linolenic acid. The composition according to claim 1, which is selected from the group. 7. A preventive agent for myocardial infarction, arteriosclerosis, hyperlipidemia, hypercholesterolemia or allergic disease, which comprises the composition according to claim 1 or 2. 8. A food containing the composition according to claim 1 or 2. 9. A feed containing the composition according to claim 1 or 2.