JPH11299420A - Oil and fat composition containing docosahexaenoic acid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition having extremely improved oxidation stability and flavor, and suitable for a food field by allowing oils and fats containing docosahexaenoic acid to include an olive oil, a tocopherol and ascorbic acids in specific proportions. SOLUTION: The highly stable objective composition comprises 100 pts.wt. oils and fats containing docosahexaenoic acid, e.g. a sardine oil, 10-900 pts.wt., preferably 50-500 pts.wt. olive oil, e.g. an extra virgin oil, 0.05-2 pts.wt. tocopherol e.g. δ-tocopherol and 0.001-0.2 pt.wt. ascorbic acids, e.g. L-ascorbic acid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a highly stable docosahexaenoic acid-containing oil or fat composition.

[0002]

2. Description of the Related Art Docosahexaenoic acid is a fatty acid having 22 carbon atoms and 6 unsaturated bonds, and has attracted attention in recent years because of its various physiological activities. Its physiological activities include the reduction of neutral fats and cholesterol in the blood, prevention of thrombus formation, antiallergic action, anticancer action, and other physiological activities common to ω3 fatty acids, as well as improving memory and learning ability, and improving vision. The unique effects of docosahexaenoic acid, such as improvement, and development of the infant's brain and nervous system, are mentioned.

A typical example of a raw material containing docosahexaenoic acid is fish oil squeezed from tuna and bonito heads. Fish oil has a peculiar odor and is not edible, but can be processed to an edible level by purification steps such as degumming, deacidification, decolorization and deodorization. However, since docosahexaenoic acid has as many as six unsaturated bonds, its oxidative stability is very poor, and it is easily oxidized by oxygen, light, heat, etc., and produces an unpleasant return odor. Only the application range was limited.

As a method for preventing docosahexaenoic acid from being oxidized, a method for masking fish odor by adding ginger flavor (JP-A-6-189717) and a method for emulsifying and adding an aqueous solution of ascorbic acid (JP-A-7-10793)
8), a method of adding tocopherol, ascorbic acid and tea extract (Japanese Patent Application Laid-Open No. 9-111237) has been proposed, but it is not always satisfactory, and a more excellent antioxidant method has been desired.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a highly stable docosahexaenoic acid-containing oil and fat composition which sufficiently suppresses the oxidation of docosahexaenoic acid-containing oil and fat in order to meet the above-mentioned demands. The purpose is to expand its use widely to the food field.

[0006]

Means for Solving the Problems The present inventors diligently studied the formulation of an oil and fat optimal for preventing oxidation of docosahexaenoic acid-containing oil and fat, and as a result, found that the addition of olive oil and an antioxidant was effective. Thus, the present invention has been completed. That is, the present invention relates to docosahexaenoic acid-containing fats and oils 1
A docosahexaenoic acid-containing oil / fat composition having enhanced stability comprising 10 to 900 parts by weight of olive oil, 0.05 to 2 parts by weight of tocopherol and 0.001 to 0.2 parts by weight of ascorbic acids with respect to 00 parts by weight. .

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The docosahexaenoic acid-containing fat used in the present invention is a fat containing docosahexaenoic acid as a constituent fatty acid, and is generally used for fish oils such as sardine oil, mackerel oil, bonito oil, tuna oil, seal oil, and mink oil. Animal fats such as oils and fats and oils refined from algae such as Crypthecodinium and Nitzschia can be used and usually contain about 5 to 30% by weight of docosahexaenoic acid. 10% by weight
The fats and oils contained above are preferred.

As the olive oil used in the present invention, not only extra virgin olive oil but also olive oil of any rank such as virgin olive oil, pure olive oil and refined olive oil can be used. Note that virgin olive oil is olive oil obtained only by pressing, and high-quality fats and oils having an acidity of less than 1% are referred to as extra virgin olive oil. A mixture of virgin olive oil and refined olive oil is called pure olive oil. Olive oil is a healthy oil because it only lowers bad cholesterol (LDL) without lowering good cholesterol (HDL) in the blood. Olive oil is added in an amount of 10 to 900 parts by weight of olive oil based on 100 parts by weight of docosahexaenoic acid-containing oil and fat,
Preferably it is 50 to 500 parts by weight. If the amount of olive oil is less than 10 parts by weight, sufficient oxidative stability cannot be obtained, and if it exceeds 900 parts by weight, the content of docosahexaenoic acid in the product will be low, which is not desirable as a fat for supplementing docosahexaenoic acid.

The tocopherol used in the present invention has δ
-Any type of tocopherol can be used in addition to tocopherol, and may also contain components such as fats and oils,
For example, commercially available natural tocopherol and the like can be suitably used. Specifically, E oil 800
(Product name: manufactured by Riken Vitamin Co., Ltd.), Tocopherol 8
0 (trade name: manufactured by Nisshin Oil Co., Ltd.) and Emix D (trade name: manufactured by Eisai Co., Ltd.). These tocopherols are added in an amount of 0.1 to 100 parts by weight of docosahexaenoic acid-containing oil or fat as pure tocopherol.
When the amount is less than 0.05 part by weight, a remarkable effect of oxidation stability does not appear. Even when the amount exceeds 2 parts by weight, the effect of oxidation stability corresponding to the added amount is obtained. The tocopherol smells and the flavor deteriorates.

[0010] Ascorbic acids used in the present invention include:
In addition to L-ascorbic acid, ascorbic acid fatty acid esters such as ascorbic acid palmitate can be used. The amount of ascorbic acid added is 0.001 to 0.2 parts by weight based on 100 parts by weight of docosahexaenoic acid-containing oil and fat. When the amount is less than 0.001 part by weight, a remarkable effect of oxidative stability does not appear. Even if it is added in excess of parts by weight, not only the effect of oxidative stability corresponding to the added amount is not obtained, but also the odor of ascorbic acid is produced and the flavor is deteriorated.

[0011]

Example 1 100 parts by weight of refined tuna oil containing 23.5% by weight of docosahexaenoic acid, 100 parts by weight of refined olive oil, 0.05 part by weight of δ-tocopherol, 0.001 part by weight of L-ascorbic acid Were added and mixed well to produce the docosahexaenoic acid-containing oil / fat composition of the present invention. The following oven test was performed using this oil / fat composition, and the peroxide value after a certain period of time was measured by a standard oil / fat analysis method. The results are shown in Table 1. In addition, a taste sensory test was conducted by panelists, and the results are shown in Table 1.

The test methods of the oven test and the sensory test are as follows. * Oven test In the oven test, 100 g of test oil was weighed into a sample bottle, left in a 45 ° C constant temperature bath, and after a certain period of time (after 30 days), the peroxide value was measured by a standard fat and oil analysis method. * Sensory test Paneler evaluation: Samples in which at least 4 out of 5 panelists who trained specially did not feel unpleasant odors were good, and samples in which two or more people felt odors were somewhat poor and panelists who felt odors Samples of three or more were evaluated as defective. In addition, the sample of the oven test was used for the sample.

[0013]

[Table 1]

Examples 2 to 8 Using the same purified tuna oil as in Example 1 and adding the same tocopherol and ascorbic acid as in Example 1 in the formulation shown in Table 1, respectively, the docosahexaenoic acid-containing oil / fat composition of the present invention Were each manufactured. The same oven test as in Example 1 was performed using each of the obtained oil and fat compositions, and the peroxide value was measured. The results are shown in Table 1. In addition, a sensory test of flavor by a panelist was performed in the same manner as in Example 1, and the results are shown in Table 1.

Comparative Examples 1 to 8 Using the same refined tuna oil as in Example 1, each component was added according to the formulation shown in Table 2, and docosahexaenoic acid-containing oil / fat compositions of Comparative Examples were respectively produced. Using each of the obtained oil and fat compositions, the same oven test as in Example 1 was performed, and the peroxide value was measured. The results are shown in Table 2. In addition, the sensory test of the flavor by the panelists was performed in the same manner as in Example 1, and the results are shown in Table 2.

[0016]

[Table 2]

As is clear from the results in Tables 1 and 2, 10 to 900 parts by weight of olive oil and 0.1 tocopherol were added.
0.05 to 2.0 parts by weight, 0.001 to 1.0 parts by weight of ascorbic acid
The composition of the present invention to which 0.2 part by weight was added had remarkably improved stability, and these oil and fat compositions had a low peroxide value after 30 days and a good flavor. On the other hand, in Comparative Examples in which any of the components were not contained, or in which the proportion of the components was outside the range specified in the present invention, the peroxide value after 30 days was high and the flavor was inferior. In addition, the combination of tocopherol, ascorbic acid and tea extract can suppress the peroxide value to some extent, but is inferior to the present invention in the flavor and the physiological activity of olive oil.

[0018]

Industrial Applicability The present invention is a docosahexaenoic acid-containing oil / fat composition having greatly improved oxidative stability and flavor due to the interaction between olive oil, tocopherol and ascorbic acid, and greatly expands its use in the food field. be able to.

Claims (1)

[Claims] 1. Olive oil 10 to 900 parts by weight, tocopherol 0.05 to 2 parts by weight and ascorbic acid 0.00 with respect to 100 parts by weight of docosahexaenoic acid-containing oil and fat.
A docosahexaenoic acid-containing fat or oil composition comprising 1 to 0.2 parts by weight.