JPS60105471A - Production of health food egg - Google Patents

Abstract

PURPOSE:To produce a health food egg capable of lowering the blood cholesterol level, and preventing or remedying the hypertension and thrombosis, by emulsifying an omega3-type highly unsaturated fatty acid in drinking water, and administering the water to a laying hen. CONSTITUTION:An omega3-type highly unsaturated fatty acid, or fish oil or its ester containing said fatty acid, is emulsified with an O/W-type emulsifier, preferably a glycerol fatty acid ester, sucrose fatty acid ester, etc., and the emulsion is added to the drinking water for a laying hen. The concentration of the omega3-type highly unsaturated fatty acid in the drinking water is 0.1-3%.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a health food product, and more particularly to a method for producing a health food product containing omega-3 highly unsaturated fatty acids.

Eggs are a highly nutritious and well-balanced food, but their intake must be limited due to their high cholesterol content. Therefore, in recent years, research has been conducted to suppress the rise in blood cholesterol by adding various drugs to oocytes, and much research has been made.

On the other hand, natural oils and fats, for example, omega-3 polyunsaturated fatty acids contained in fish oils from high-catch red fish such as mackerel and sardines, high-catch white fish such as blackfish, and squid, reduce blood cholesterol. Since it was reported that it has the effect of causing thrombosis (for example, see Japanese Patent Application Laid-Open No. 154533/1982), research has been actively conducted to use it as a therapeutic and preventive agent for thrombosis, etc.

However, there is a natural limit to the amount of oil and fat contained in fresh fish, and furthermore, in recent years, with changes in dietary habits, the amount of fresh fish that can be caught has tended to decrease. Therefore, it is difficult to ingest omega-3 highly unsaturated fat powder from the general diet.

On the other hand, when used as fish oil for human consumption, it has a very fishy odor and is not practical in terms of taste.

In order to extinguish such fires, the present inventor conducted intensive research and found that if poultry for egg collection are fed drinking water emulsified with ω3 polyunsaturated fatty acids and raised, eggs containing a large amount of ω3 polyunsaturated fatty acids will be produced. They discovered that it can be produced and completed the present invention.

That is, the present invention is a method for producing a healthy food by feeding poultry for egg collection with drinking water emulsified with omega-3 polyunsaturated fatty acids.

In the method of the present invention, the omega-3 polyunsaturated fatty acids added to the drinking water may be pure or contain them, but are generally natural fats and oils (highly caught red meat such as mackerel and sardines). fish, white fish such as cod, and fish oil from squid),
Alternatively, it is preferably saponified according to a conventional method, or further converted into methyl or ethyl nitride. Since fish oil or fish oil ester 3- is not soluble in water as it is, it is necessary to emulsify it with an appropriate emulsifier or the like.

As the emulsifier, for example, OZW type emulsifiers such as glycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and lecithin are suitable.

The amount of ω3 highly unsaturated fatty acids added to drinking water is preferably 0.1 to 3% as ω3 highly unsaturated fatty acids.

If such drinking water is given for 8 days or more, eggs containing a large amount of ω3 highly unsaturated fatty acids, for example, 0.5 f or more per 1002 egg yolks, are produced. If the amount of ω3 polyunsaturated fatty acids added to drinking water is less than 0.1%, eggs containing 0.5f or more of ω3 polyunsaturated fatty acids per 100f of egg yolk cannot be obtained.
- If the amount exceeds 3%, the amount of ω3 polyunsaturated fatty acids in the egg yolk will not increase any further, and palatability will deteriorate, resulting in a decrease in the amount of water consumed by poultry, which is not preferable.

In addition, in carrying out the present invention, linoleic acid or (and)
Fat-soluble vitamins, especially vitamin E or/and vitamin A
If poultry is fed with a mixture of the following, eggs containing K, linoleic acid, vitamin E1, and vitamin A can be produced in addition to ω3 highly unsaturated fatty acids.

The linoleic acid used here may be itself or one containing linoleic acid; for example, vegetable oils containing a large amount of linoleic acid, such as soybean oil and safflower oil, are generally used. linoleic acid,
It is preferable that the amount of vitamin E1 vitamin for humans is 1-109.

As mentioned above, the healthy food produced by the method of the present invention contains a large amount of omega-3 polyunsaturated fatty acids, so when ingested, it lowers blood cholesterol and prevents or treats hypertension and thrombosis. You can also make egg t
High cholesterol caused by JIIc can be prevented.

Next, an example will be given and explained.

Example 1 Water 600KFKω85 emulsified oil [containing 28.7% eicosapentaenoic acid (EPA), 51.3% docosahexaenoic acid (DHA) manufactured by Nihon Kagaku Feed Co., Ltd.]
Drinking water was prepared by adding Ky, and 100 poultry were fed with this water ad libitum.
A. The amount of EP was measured.

The feed for raising these poultry was Almighty for laying hens (Nissin Seifun Co., Ltd. J!1).

As a result, as shown in Table 1, the eggs after 3 weeks contained EPA l 60 "i% DH11 per ioo y of egg yolk.
, 280 ■ eggs were produced.

Example 2 Water 600F-9, ω85 emulsified oil (same as Example 1) in 6 parts, linoleic acid (as soybean oil containing 48% linoleic acid) 1.5 in 9 parts, vitamin KO, 12 in 9 parts, Drinking water was prepared by adding 0,000,000 units of Vitamin Muro, and 100 poultry were fed with this water ad libitum, and EPA, DHA, linoleic acid, and vitamin E1 were found in the egg yolks of eggs laid in the fourth week. The vitamin content was measured.

The poultry was fed Almighty (manufactured by Nisshin Seifun Co., Ltd.) for laying hens as in Example 1.

The control group was fed with just plain water. As a result, as shown in Table 2, the eggs after 4 weeks contained 5.5% linoleic acid and 5.1% vitamin E per 100g of egg yolk.
■ Eggs containing more than 4,100 units of vitamin A were produced. For reference, we measured commercially available eggs and found that the EPA was 0.
DHA 16■, linoleic acid 3.2wg, pita (:y
E 2.1 IN't: 1600 units of vitaminum.

Table 2 (Unit: qOrrTJ/1Oof) or more

Claims (1)

[Claims] 1. A method for producing a healthy food, which comprises raising poultry for egg collection by feeding them drinking water emulsified with omega-3 polyunsaturated fatty acids. :1. The method for producing a health food according to claim 1, characterized in that emulsification is carried out using an o/w type emulsifier. 3. The concentration of ω3 polyunsaturated fatty acids in drinking water is 0.1~
3% by weight, the method for producing a healthy food according to claim 1 or 2. 4. The method for producing a healthy food according to any one of claims 1 to 3, wherein the ω3 highly unsaturated fatty acid is a fish oil or a fish oil ester.