JPS60192547A - Edible liquid compounded oil - Google Patents

Abstract

PURPOSE:The titled transparent and stable compounded oil, containing eicosapentaenoic acid, docosahexaenoic acid, fish oil, vegetable oil containing linoleic acid, phospholipid and tocopherol, prepared by dissolving the phospholipid in the fish oil, and having improved physiological activity and preservation quality. CONSTITUTION:A liquid compounded oil obtained by incorporating (A) 50- 99wt% fish oil, containing >=10wt% eicosapentaenoic acid and >=7wt% docosahexaenoic acid, and having <=-5 deg.C cloud point or a highly unsaturated fatty acid concentrate thereof with (B) 5-40wt% vegetable oil containing >=35wt% linoleic acid, e.g. olive oil, (C) 0.1-20wt% phospholipid, e.g. soybean lecithin, and (D) 0.2-40wt% tocopherol. An oil-soluble vitamin, oil-soluble natural dyestuff or propylene glycol, etc. may be incorporated therein as another component.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field of the Invention] This invention relates to an edible liquid blended oil containing highly unsaturated fatty acids and phospholipids.

[Prior art]

Polyunsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid are attracting attention for their physiological activities, which have the effect of inhibiting blood clot formation and arteriosclerosis and lowering blood pressure.
The use of fish oils containing these as foods is being considered (e.g., Japanese Patent Application Laid-Open No. 17949/1982), and attempts have also been made to improve the physiological activity of these fish oils or their concentrates (e.g., Japanese Patent Laid-Open No. 17949/1983). No. 57-86254).

On the other hand, it has long been reported that natural phospholipids such as soybean lecithin and egg yolk lecithin have pharmacological effects on arteriosclerosis, fatty liver, psoriasis, diabetes, etc. Therefore, synergistic effects on the physiological effects of higher unsaturated fatty acids are expected.

However, since phospholipids have low solubility in fish oil, there has been a problem in that it is not possible to obtain a transparent liquid edible composition by adding a large amount of phospholipids to fish oil.

[Purpose of the invention]

This invention is intended to solve the above problems, and by blending vegetable oil and tocopherol, phospholipids are dissolved in fish oil, which has excellent physiological activity and preservability.
The objective is to provide a transparent and stable edible liquid compounded oil.

(Structure of the invention) The present invention comprises (A) 10% by weight of eicosapentaenoic acid.
(B) 50-99% by weight of fish oil containing 7% by weight or more of docosahexaenoic acid and a temperature below 15°C or its highly unsaturated fatty acid concentrate, (B) 5-40% of vegetable oil containing 35% by weight or more of linoleic acid. It is an edible liquid blended oil consisting of a composition containing C) 0.1 to 20% by weight of phospholipids and 0.2 to 40% by weight of (D) tocopherols.

(A) Component fish oil and its concentrate contain 10% by weight or more of eicosapentaenoic acid and 7% by weight or more of docosahexaenoic acid, and the temperature of the fish is 15°C or less, and the fish oil itself satisfies this condition. If necessary, fish oil may be used as a raw material.

Concentrates are those obtained by concentrating unsaturated fatty acids in fish oil by wintering, solvent fractionation, column fractionation, fractional distillation, etc., and may be fish oil concentrates that meet the above conditions, but fish oil concentrates that do not fall within the above range are acceptable. However, it can be used if it satisfies the above conditions by concentration. These fish oils and their concentrates are preferably purified, decolorized, and deodorized to have a low degree of coloration and are odorless because of their physiological effects and commercial value.

(^) The reason why the content of eicosapentaenoic acid and docosahexaenoic acid in the component fish oil or its concentrate is limited to the above range is due to its physiological activity, and the reason why Kogyo is limited is to keep it in liquid form throughout the seasons and to maintain its commercial value. This is to increase the These values are correlated with each other, and fish oil with a low content of polyunsaturated fatty acids has a low content of eicosapentaenoic acid and docosahexaenoic acid, and 0□4~
The content of C16 saturated acid and 016 to C24 monoenoic acid becomes high, making it expensive and unsuitable.

Component (B) is a vegetable oil containing 35% by weight or more of linoleic acid, such as olive oil, soybean oil, safflower oil, and wheat germ oil. In addition to linoleic acid, these vegetable oils contain highly physiologically active unsaturated fatty acids, and together with tocopherol, promote the solubilization of phospholipids.

This component (B) is used as a base oil together with component (A).

Phospholipids that can be used as component (C) include natural phospholipids such as soybean lecithin and egg yolk lecithin, as well as their defatted products, concentrates, and diluted products, and these include lecithin (phosphatidylcholine) and cephalin ( Contains large amounts of phosphatidylethanolamine).

Egg yolk lecithin is about 90% lecithin and cephalin (
% by weight (the same applies hereinafter), 7 to 9% of these lyso forms, and 2 to 3% of sphingomyelin. In addition, soybean lecithin contains over 30% neutral fat, 40-50% lecithin and cephalin, and 15% phosphatidylinositol.
~20%, phosphatidylserine, phosphatidic acid, and its lyso form each in a few percent, and also contains phytoglycolipid, which is a sphingoline glycolipid. These concentrates are obtained by concentrating the lecithin fraction, diluted products are obtained by diluting with neutral lipids, and defatted products are obtained by removing neutral fats, etc., and all can be used as raw materials.

Component (D), tocopherols, has physiological activity as vitamin E and is also used as an antioxidant, and both natural and synthetic tocopherols can be used, but natural mixed tocopherols are preferred.

Natural mixed tocopherols are extracted from wheat germ, soybeans, cottonseed oil, sunflower seeds, eggs, liver, etc., and are a reddish-brown, almost odorless, clear oil.
Contains α-2β-2γ-9δ-tocopherol. Such tocopherols are oil-soluble, and have a synergistic effect with vegetable oils to solubilize phospholipids in fish oil. The amount of tocopherols to be blended is 0.1 to 2 times the amount of phospholipids.

The edible liquid blended oil of the present invention has the above-mentioned components (A) to (D) as essential components, but may contain other components. Examples of other ingredients include vitamins such as vitamins A and D, and oil-soluble physiologically active ingredients such as natural pigments such as carotene and chlorophyll. Carotene (β
- Carotene) is converted into vitamin A in the small intestine wall and liver, and has physiological activities for vision, epithelial cells, and growth. Chlorophyll has a structure similar to hemoglobin and has hematopoietic effects, and also promotes growth of tissue cells. It has an effect. These natural pigments are oil-soluble and dissolve in fish oil and do not inhibit the dissolution of phospholipids. The proportion of oil-soluble physiologically active ingredients that can be blended as other ingredients in the entire composition is suitably 0 to 1% by weight.

Other ingredients that can be added include ingredients that promote solubilization of phospholipids, such as propylene glycol. Propylene glycol is a common polyhydric alcohol that facilitates the solubilization of phospholipids in fish and vegetable oils.

Common solvents include hydrophobic compounds such as liquid paraffin, squalene, oleic acid monoglyceride, medium chain fatty acid triglyceride, normal decane, and 2-ethylhexylic acid triglyceride, as well as hydrophilic compounds such as water, glycerin, ethanol, and sorbitol. There is no solubility promoting effect, and this effect is unique to propylene glycol.

The appropriate blending ratio of the solubilization promoting component such as propylene glycol to the entire composition is 0.2 to 2% by weight.

The edible liquid blended oil of the present invention is produced by mixing a mixture of phospholipids, natural mixed tocopherols, and optionally propylene glycol with vegetable oil and heating the mixture, while (^) component fish oil or its concentrate is heated in a non-oxidizing atmosphere. The above-mentioned mixture is added while heating and stirring, and if necessary, other physiologically active ingredients are added and mixed, and the mixture is cooled.

The composition obtained in this way exhibits a transparent liquid state with phospholipids and other components completely dissolved, and remains a transparent liquid state even when stored for a long period of time in all seasons, and does not generate suspensions or precipitates. stays fresh throughout. Solubilization of phospholipids is due to the synergistic effect of vegetable oil and tocopherol, and when each is blended alone, the solubilization effect is not significant. When propylene glycol is blended, transparency and retention are further improved.

In addition, regardless of whether propylene glycol is blended or not, the resulting composition is heated at a low temperature (for example, 0 to 20°C).
After tempering, decanting the upper layer further improves transparency and retention.

The edible liquid compounded oil of the present invention can be eaten as is, processed, or encapsulated, and excellent physiological activity can be obtained through the comprehensive action of each component. In other words, because lecithin has the effect of promoting the absorption of fats and fat-soluble vitamins, it improves the absorption of eicosa-pentaenoic acid and docosahexaenoic acid in fish oil, linoleic acid in vegetable oil, as well as tocopherol and other oil-soluble vitamins and natural pigments. At the same time, the balance between eicosapentaenoic acid and docosahexaenoic acid and linoleic acid and arachidonic acid is maintained optimally, and the physiological activities of these components interact synergistically in the body to exhibit excellent physiological activity.

〔Effect of the invention〕

According to the present invention, phospholipids are solubilized in fish oil or a concentrate thereof using vegetable oil and tocopherols, so that phospholipids are solubilized using physiologically active ingredients to produce a transparent liquid composition. This makes it possible to obtain an edible blended oil that has high physiological activity and is stable for a long period of time throughout the seasons.

[Embodiments of the invention]

The present invention will be explained below using examples. In each example, the percentages are by weight, and details of the fish oils and their concentrates and vegetable oils used are given in Table 1 in comparison to common fish oils.

Reference Example 1 1 to 10% of the fish oils, their concentrates, and vegetable oils listed in Table 1
of soybean oil was added to bring the total amount to 50 g, and the mixture was placed in a 50 mQ glass cylinder and stored at 10 to 15°C. After one week, the suspension rate was determined by the volume percentage of the insoluble suspended portion of the total. Shown in the graph of the drawing.

This result shows that soybean lecithin is difficult to solubilize in fish oil and the like, but has considerable compatibility with vegetable oil.

Reference Example 2 Dissolve 10% each of soybean lecithin, defatted soybean lecithin, egg yolk lecithin, and defatted egg yolk lecithin in the fish oil, its concentrate, and vegetable oil listed in Table 1, store at 10°C, and determine the solubilization state after one week. did.

The results are shown in Table 2. The criteria for solubilization status in Table 2 and on each side below are as follows.

◎: Very clear. 0: Clear.

@: Uniform, but dull.

Δ: Dullness or a small amount of suspended layer or precipitate is observed.

X: A large amount of suspended layer or precipitate is observed.

From the results in Table 2, reference example 1 is also found for other phospholipids.
It can be seen that there is a similar tendency.

Table 2 Reference Example 3 Add the additives listed in Table 3 in the prescribed amounts to the concentrated fish oil type (■) in Table 1, add 10% each of soybean lecithin and egg yolk lecithin, dissolve, and prepare 500 g. Storage temperature 5
Solubilization status was determined after 3 months at ~10°C. The results are also listed in Table 3.

Table 3 From the results in Table 3, propylene glycol shows a specific effect on solubilizing phospholipids, but vegetable oil and natural mixed tocopherol also show a certain degree of solubilization tendency, although it is insufficient. Recognize.

Reference Example 4 Table 4 shows the results of adding soybean lecithin in different amounts to the concentrated fish oil type I shown in Table 1, and adding natural mixed tocopherol in different addition ratios to the amount of soybean lecithin. show.

Table 4 The results shown in Table 4 show that natural mixed tocopherols have a solubilizing effect on phospholipids, but that alone is not sufficient.

Example 1 A mixture of soybean lecithin and natural mixed tocopherol was added to the safflower oil shown in Table 1 and mixed, and this mixture was added to concentrated fish oil Type 2 to solubilize it. Table 5 shows the results.

In Table 5, the addition ratio indicates the addition ratio of natural mixed tocopherols to soybean lecithin.

The results shown in Table 5 show that phospholipids can be solubilized by using vegetable oil and natural mixed tocopherol in combination. In Table 5, the blending ratios marked with * are as follows:
10% soy lecithin, 20% natural mixed tocopherol
%, safflower oil 23%, concentrated fish oil summer type 47%, but normal soy lecithin contains 30% and natural mixed tocopherol contains 20% vegetable oil, so it is 9.3% in terms of pure content.
18 vegetable oils are mixed in, so the flower oil in the fruit mixture is 18
．． It becomes 7%.

A similar test was conducted on wheat germ oil and similar results were obtained.

Example 2 In Example 1, propylene glycol was further added to solubilize the product, stored at 15 to 20°C, and the period until an insoluble precipitate was formed at the bottom was measured. The results are shown in Table 6.

Table 6 The results shown in Table 6 show that propylene glycol has an effect of promoting solubilization of phospholipids.

Furthermore, in Table 6, for the combinations that precipitated by 17 weeks, after tempering for 4 weeks at 10 ° C. immediately after production,
The composition obtained by decanting the upper layer showed no precipitation for over 20 weeks.

In addition, when the amount of phospholipids in the decanted composition was quantified using the Lorentz method (standard oil and fat analysis test method established by the Japan Oil Chemists' Association), the amount of phospholipids in the composition with 5% addition was 4.4%.
A measured value of 7% was obtained, and a measured value of 8% and 9% was obtained for the 10% additive. When quantified, the one with 10% addition was 9.0%
A measured value of 9.3% was obtained, and it was found to be sufficiently practical.

Example 3 480 g of the concentrated fish oil summer type shown in Table 1 was heated to 60-70° C. while bubbling nitrogen and slowly stirred. Meanwhile, 145 g of soy lecithin (phospholipid purity 70%) and natural mixed tocopherol (tocopherol purity 80%)
Add 125g of wheat germ oil to the pre-mixed solution.
Add 40g at room temperature, mix thoroughly, heat to 60°C or higher, add to the concentrated fish oil, and add vitamin A palmitate-1.
・(600,000 IU product) Add log and mix for more than 10 minutes,
The mixture was naturally cooled to 30 to 40°C to obtain an edible liquid blended oil. After this composition was left in a constant temperature room at 10° C. for 4 weeks, the supernatant liquid was decanted to obtain another edible liquid blended oil.

The resulting products all contained 10% phospholipids, 10% natural mixed tocopherols, 14% eicosapentaenoic acid,
Docosahexaenoic acid 6%, linoleic acid 18%, vitamin A palmite-1-'0, 18% (vitamin A titer 60
00 IU/g), and each component was completely dissolved to form a transparent liquid, which was stable even when stored for a long time, and especially those that had been tempered and decanted had excellent transparency and stability.

Example 4' 595 g of fish oil selected from raw materials shown in Table 1 was heated to 60-70° C. with nitrogen bubbling and slowly stirred. Meanwhile, egg yolk lecithin (phospholipid purity 95%) 53g, natural mixed tocopherol (tocopherol purity 80%) 125g
A mixture of 216 g of safflower oil at room temperature and 10 g of propylene glycol at about 30°C was added to 216 g of safflower oil at room temperature, mixed well, heated to 60°C or higher, added to the above fish oil, and added with chlorophyll (manufactured by Nippon Chlorophyll KK, Chlorophyll Mg). -0, oil-soluble) Ig was added and mixed for more than IO minutes, and the mixture was naturally cooled to 30 to 40°C to obtain an edible liquid blended oil. After this composition was left in a constant temperature room at lOoC for 4 weeks, the supernatant was decanted to obtain another edible liquid blended oil.

The resulting products all contained 5% phospholipids, 10% natural mixed tocopherols, 9% eicosapentaenoic acid, 6% docosahexaenoic acid, 19% linoleic acid, chlorophyll C1,
Containing 1% and 1% propylene glycol, each component was completely dissolved to form a transparent liquid, which was stable even when stored for a long time, and the transparency and stability were particularly excellent after tempering and decantation. .

[Brief explanation of drawings]

The drawing is a graph showing the test results of Reference Example 1. Agent: Patent attorney Sei Yanagi Hara

Claims (6)

[Claims] (1) (Δ) 50 to 99% by weight of fish oil or its highly unsaturated fatty acid concentrate containing 10% by weight or more of eicosapentaenoic acid and 7% by weight or more of docosahexaenoic acid and kept at 15°C or less; (B) 5 to 40% by weight of vegetable oil containing 35% or more of linoleic acid, and 0.0% (C) of phospholipids.
1 to 20% by weight, and (D) tocopherols 0
．． An edible liquid blended oil consisting of a composition containing 2 to 40% by weight. (2) The edible liquid blended oil according to claim 1, wherein the vegetable oil is olive oil, soybean oil, safflower oil, or wheat germ oil. (3) The edible liquid blended oil according to claim 1 or 2, wherein the phospholipids are soybean lecithin, egg yolk lecithin, and their defatted products, concentrates, or diluted products. (4) The amount of tocopherols is 0.5 of phospholipids.
The edible liquid blended oil according to any one of claims 1 to 3, which is twice the amount. (5) The edible liquid blended oil according to any one of claims 1 to 4, wherein the composition contains oil-soluble vitamins, oil-soluble natural pigments, or propylene glycol as other ingredients. (6) The edible liquid blended oil according to any one of claims 1 to 5, wherein the composition is obtained by decantation after tempering at a low temperature.