JPH0829B2 - Plastic fat composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a plastic oil / fat composition such as margarine and fat spread which uses an oil / fat containing a polyunsaturated fatty acid as a constituent fatty acid, which is unstable in the atmosphere. It is a thing.

(Problems to be Solved by Conventional Techniques and Inventions) Currently, linoleic acid (an unsaturated fatty acid having two double bonds) is contained in a fatty acid composition for margarine as a health food.
There is a so-called hylinol margarine based on fats and oils containing 60% or more, and it is widely used.

In recent years, nutritional and physiological research on fats and oils has been advanced, and linolenic acid (double bond 3
), Eicosapentaenoic acid (5 double bonds, EPA later)
There is a theory that polyunsaturated fatty acids such as docosahexanoic acid (6 double bonds, hereinafter abbreviated as DHA) are necessary. Voices are beginning to appear that want the emergence of margarine types including.

However, a fatty acid having three or more of these double bonds is
Compared to linoleic acid, it is much more susceptible to oxidation, and the rate of oxidation is about 2 at 37 ℃ as the number of double bonds increases.
It is said to double. Actually, linolenic acid has a nutritive effect of about 10%, and EPA and DHA even at 1% have unpleasant odors such as blue odor and fishy odor, and since there are no effective measures, it cannot be commercialized. The current situation.

(Means for Solving the Problem) The present invention uses an oil and fat containing an unsaturated fatty acid having three or more double bonds as constituent fatty acids in the oil phase, and uses egg white, egg white peptide and soybean protein in the aqueous phase. Dissolve one or more proteins from the inside and adjust the pH of the aqueous phase to 7.0-8.2.
And a plastic oil composition such as margarine and fat spread is prepared by a conventional method.

The fat and oil used in the present invention contains 8% by weight or more of linolenic acid as a constituent fatty acid and / or 1% by weight or more as a total amount of EPA and DHA. The linolenic acid may be α-linolenic acid or γ-linolenic acid.

In the aqueous phase, an auxiliary material usually used for margarines can be used, but in the present invention, one or two or more kinds of proteins among egg white, egg white peptide and soybean protein are added to the plastic oil composition at 1.0 or more. Use more than weight%. Among the proteins, skim milk powder, casein soda, gelatin, etc. did not give good results. Therefore, it is often the case that the milk component, which is usually used as an auxiliary raw material, gives better results when the amount of the milk component is reduced or removed rather than the usual amount.

To adjust the pH of the aqueous phase, use sodium hydrogen carbonate, sodium carbonate, sodium hydroxide, phosphates, etc.
Adjust pH to neutral to weakly alkaline range (7.0-8.2).

Other than those described above, the blending of margarine and fat spread and the subsequent manufacturing method are carried out as usual.

Margarine using unstable fats and oils as in the present invention,
In the fat spread, the difference in the deterioration of the sensual flavor was observed at first, but when the pH spread was adjusted to 7.0 to 8.2, no unpleasant flavor and unpleasant odor were felt.

(Examples) The present invention will be described with reference to specific examples. All the following parts are parts by weight.

Example 1 (1) Preparation of oil and fat phase Purified fish oil (EPA 28%) 45 parts Palm oil 20 Soybean hydrogenated oil (melting point 38 ° C) 25 Seed oil 10 Soybean lecithin 0.2 Glycerin fatty acid ester 0.3 Tocopherol 0.2 β-carotene 0.3 Perfume Heat a slight amount or more , And dissolved to prepare a base oil (containing 12% EPA).

(2) Preparation of aqueous phase 1 part of salt, egg white peptide (EP-1, manufactured by Kewpie)
Dissolve 5 parts in 24 parts water and adjust the pH to 8.2 with sodium bicarbonate.
Adjusted to.

(3) Preparation of fat spread 30 parts of the aqueous phase of (2) was added to 70 parts of the oil / fat phase of (1), and emulsified and rapidly kneaded by a conventional method to obtain a fat spread.

Comparative Example 1 All were prepared in the same manner except that the pH of the aqueous phase (2) of Example 1 was adjusted to 6.0 with citric acid.

Comparative Example 2 The pH of the aqueous phase of (2) of Example 1 was adjusted with sodium hydrogen carbonate.
All were created in the same way except 8.5.

Example 2 The egg white peptide of (2) of Example 1 was reduced to 2 parts,
All were made the same except that the water was 27 parts and the pH was 7.1.

Comparative Example 3 All were prepared in the same manner except that the egg white peptide of (2) of Example 1 was 0.5 parts and water was 28.5 parts.

Example 3 A mixture of 1 part of the egg white peptide of (2) of Example 1 and 1 part of soybean protein (Fujipro CL, Fuji Oil Co., Ltd.) was used, except that water was 27 parts and the pH was 7.1. All were created in the same way.

Example 4 The procedure of Example 1 (2) was repeated except that only 2 parts of soybean protein was used, 27 parts of water was used, and the pH was 8.0. In addition, soy protein 5 parts, water
Twenty-four samples were prepared, but almost the same results were obtained.

Example 5 All were prepared in the same way except that the pH of Example 4 was 7.1.

Comparative Example 4 All were prepared in the same manner except that the pH of Example 4 was 6.5.

Example 6 The protein of (2) of Example 1 was prepared in the same manner except that 2 parts of dried egg white (manufactured by Kewpie), 27 parts of water and pH of 8.0 were used.

Example 7 All were made in the same way except that the pH of Example 6 was 7.1.

Comparative Example 5 All were prepared practically except that the pH of Example 6 was 6.5.

Comparative Example 6 Except that the protein (2) of Example 1 was 5 parts of casein soda (treated by Nippon Protein) and the pH was 8.0,
All made in the same way.

Comparative Example 7 All were prepared in the same manner except that the pH of Comparative Example 6 was 7.1.

Comparative Example 8 The protein of (2) of Example 1 was used as 5 parts of skim milk powder, and pH was
All were created the same, except that was set to 8.0.

Comparative Example 9 The protein of (2) of Example 1 was used as gelatin 5 parts, and pH was set.
All were created in the same way except that the was set to 7.1.

Example 8 (1) Preparation of oil and fat phase 70 parts of refined sesame oil (60% of α-linolenic acid) Hardened palm kernel oil (melting point 44 ° C.) 15 Palm oil 15 Glycerin fatty acid ester 0.5 Tocopherol 0.05 Annat pigment 0.02 Fragrance , Heat the base oil (α-linolenic acid 42
% Content) was prepared.

(2) Preparation of aqueous phase Dissolve 1.2 parts of salt and 3 parts of egg white peptide in 15 parts of water, p
Adjusted H to 7.1.

(3) Preparation of margarine Margarine was obtained by adding 19.2 parts of the aqueous phase of (2) to 80.8 parts of the oil / fat phase of (1), emulsifying by a conventional method and kneading.

Comparative Example 10 All were prepared in the same manner except that the pH of the aqueous phase in (2) of Example 8 was 6.5.

Example 9 The protein of (2) of Example 8 was used as 3 parts of dried egg white, and the pH was adjusted.
All were created in the same way except that the value was set to 8.0.

Example 10 All were prepared in the same way except that the pH of Example 9 was 7.1.

Example 11 All were prepared in the same manner except that the protein of (2) of Example 8 was 3 parts of soybean protein.

Comparative Example 11 All were prepared in the same manner except that the pH of Example 11 was 6.7.

After holding Examples 1 to 11 and Comparative Examples 1 to 11 at 5 ° C. for 7 days, the odor intensity was set to 7 by a panel of 7 people, 0 for no odor, 5 for very strong, and flavor. The degree of pleasantness and discomfort was evaluated on a 7-level scale of +3 to -3. The results are shown in Tables 1 and 2.

Some points in Table 2 correspond to the symbols (alphabetic letters) on the right side thereof, and the relationship between the symbols and Examples and Comparative Examples is shown in Table 1.

Table 2 (Effects of the Invention) The present invention is said to be effective in nutritional physiology, but using an oil and fat that is unstable in the atmosphere, egg white in the aqueous phase,
By adding one or more proteins from egg white peptides and soybean proteins and adjusting the pH of the aqueous phase to 7.0 to 8.2, the flavor of margarines such as margarine and fat spread can be improved. , It became possible to increase stability.

Claims (2)

[Claims] 1. An egg white containing an oil or fat containing an unsaturated fatty acid having three or more double bonds as a constituent fatty acid,
A plastic oil / fat composition obtained by emulsifying the aqueous phase, which comprises one or more proteins selected from egg white peptides and soybean proteins, the pH of the aqueous phase being adjusted to 7.0 to 8.2. 2. The plastic fat according to claim 1, wherein the unsaturated fatty acid having 3 or more double bonds is 8% by weight or more of linolenic acid and / or 1% by weight or more as a total amount of eicosapentaenoic acid and docosahexaenoic acid. Composition.