JPS59154973A - Antioxidation agent for food containing oil or fat, and food containing oil or fat - Google Patents

Abstract

PURPOSE:To provide an antioxidation agent for food containing oil or fat by using the ester of a monoterpene or monoterpene alcohol as an active component; and to obtain a food containing oil or fat and having high safety and long-term preservability by using said antioxidation agent as a component. CONSTITUTION:One or more compounds selected from the esters of monoterpene such as myrtenol, verbenol, etc. and monoterpene alcohol such as cis-carbinyl acetate, dihydroterpinyl acetate, etc. are used as the active component of the objective antioxidation agent. The agent is added together with tocopherol to a food composed mainly of butter, margarine or other animal or vegetable oil, or a processed food containing thereof.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an antioxidant for fat-and-oil-containing foods, and to a fat-and-oil-containing food to which the above-mentioned antioxidant is added.

The oil- and fat-containing foods mentioned here include butter, margarine, shortening, and other foods based on animal and vegetable oils, as well as cooked foods, dry products, frozen products, confectionery, and the like containing these.

Since fats and oils are collected from natural raw materials, they contain various components that are easily oxidized, including unsaturated fatty acid derivatives. When such fats and oils are oxidized, not only the flavor and color deteriorate, but also the nutritional value decreases, and they may even become toxic.

Therefore, antioxidants have traditionally been added to foods containing fats and oils in order to prevent the oxidation of fats and oils. BHT (di-tertiary-butylated hydroxytoluene) was widely used as an antioxidant, but this is a synthetic chemical and is suspected to be toxic, including carcinogenic, if ingested continuously over a long period of time. I didn't like it because it was.

Recently, the natural chemical substance tocopherol has been used as an alternative, but tocopherol alone does not have sufficient antioxidant effects. Therefore, substances (synergists) that have a synergistic effect when added to tocopherols
As a result, an attempt was made to add amino acids to tocopherol (Nutrition and Food Vol. 25, pp. 621-625, 19
(1972), but its effects were still not sufficient.

As a result of an intensive search for natural chemical substances that have an antioxidant effect on fats and oils, the inventor found that monoterben-oyohimomonoterben alcohol ester has an anti-oxidant effect on fats and oils. This invention was completed based on the discovery that a particularly strong synergistic effect can be obtained when used in combination.

That is, the present invention provides (1) an antioxidant for food containing oil and fat, which is made of an ester of a monoterpene or a monoterpene alcohol, and (2) a food containing oil and fat mixed with tocopherol and an ester of a monoterpene or a monoterpene alcohol. It is a food containing oil and fat.

The monoterpenes mentioned above include terpenes having 10 carbon atoms (
hydrocarbons, alcohols, aldehydes and ketones), specifically myrtenol, verbenol, carveol, fenkyl alcohol, pinocarveol, pulegol, terpineol, menthol, dihydroterpineol, terpinen-4-ol, 1,8 -cineole, menthone, citronellal, dihydrocarbon,
Contains carvone, etc. Monoterpene alcohol esters include non-toxic esters of the above monoterpenes that belong to alcohols, such as lower fatty acid esters such as acetate, specifically ciscarvinyl acetate, dihydrothylvinyl acetate, myrtenyl acetate, cyclo Contains geranyl acetate, etc. These can be used not only alone, but also in combination of two or more, and can also be used as essential oils without isolating their components from essential oils containing them. Such essential oils include caraway oil,
Includes pine oil, turpentine oil, orange oil, cardamom oil, juniper berry oil, olibanum oil, mustard oil, verbena oil, citronella oil, etc.

The above monoterpene or monoterpene alcohol ester is usually used together with tocopherol,
Therefore, it can be formulated together with tocopherol, but the same effect can also be obtained by formulating it separately from tocopherol and using it simultaneously. As tocopherol, α-tocopherol or a mixture mainly composed of α-tocopherol is used. In addition, the antioxidant of the present invention may contain non-toxic emulsifiers, fillers, pigments, etc. that are commonly used in food additives.

The amount of monoterpene or monoterpene alcohol ester used varies depending on the target food, season, and type of monoterpene or monoterpene alcohol ester used, and is not particularly limited.
Generally, a range of 1.5 x 10-5 to 20 times the amount of tocopherol 1 is effective, and a concentration of 1.5 to 30 x 10-5 M is generally appropriate for the entire system. on the order of 2 x 10-4 M, 2 x 10-5 for aldehydes, ketones and esters
Order of M is preferred.

When the antioxidant according to the present invention is added to an oil-containing food along with tocopherol, 1. The ability of tocopherol to prevent fat and oil oxidation is significantly enhanced. As a result, the fats and oils are kept stable in the atmosphere for three months at room temperature, and deterioration of flavor, color, nutritional value, etc. is prevented. Moreover, the antioxidant of this invention is
Monoterpenes or esters of monoterpene alcohols do not pose any toxicity problems, and the amount used is extremely small, so they are highly safe. Therefore, the antioxidants of this invention are of high value.

Moreover, the fat-and-oil-containing food to which the antioxidant of the present invention is added together with tocopherol has the advantage that its quality remains stable for a long period of time.

EXAMPLES Hereinafter, the present invention and its effects will be explained in more detail with reference to Examples.

Example 1 Citral 10 parts Propylene glycol 5 parts The above ingredients were mixed uniformly.

Example 2 Myrtenol 5 parts Berbenol 5 parts Mix the above.

Example 3 Orange oil 10 parts Vegetable oil
Part 6 gum arabic
Mix 6 parts above.

Example 4 Fenkyl alcohol 3 parts Tocopherol 1 part Margarine (linoleic acid 50%
) Mix 2000 parts of the above.

Example 5 0.2 linoleic acid in a 100 + UIA volume Erlenmeyer flask
mt, add 100 m7% of α-tocopherol based on linoleic acid, and add esters of monoterpenes or monoterpene alcohols shown in Table 1 to a final concentration of 2XlO-4M or 2X1.0-5M. and 0.2M phosphate buffer (pH 7.0) was added to bring the total volume to 10 mt. This was sealed and stored in a constant temperature bath at 60°C, and the peroxide value (pov) was measured over time. The measurement method was based on the Japan Oil Chemists' Association 2 Standard Oil and Fat Analysis Test Method. As a control, a sample to which only α-tocopherol was added was used, and the value in that case was set at 100. The analysis results on the third day are shown in Table 1.

From the above results in Table 1, it was found that an excellent antioxidant effect can be obtained when used in combination with monoterpene or monoterpene alcohol ester phenol. Also, 2X1
At 0'-'M concentration, myrtenol, berbenol,
- Monogelbens/alcohols such as carveol, fenkyl alcohol, pinocarveol are particularly good, and at 0-5M concentration, esters such as myrtenyl acetate, prebon, t-menthone, citronellal, etc.
It turns out that ketones are excellent.

Claims (1)

[Claims] +l) Monoterpene mata is an antioxidant for food containing fats and oils, which is composed of an ester of monoterpene alcohol. (2) A food containing oil and fat, which is obtained by mixing tocopherol and an ester of monoterpene matahamoterben alcohol with a food containing oil and fat.