JPS6043337A - Edible fats and oils - Google Patents

Abstract

PURPOSE:Edible fats and oils having a reducing action of cholesterol in blood or suppressing action on rise in cholesterol in blood, by dding monolinolein to edible fats and oils. CONSTITUTION:Edible fats and oils such as soybean oil, safflower oil, lard, beef tallow, etc. are blended with 1.0-98wt%, preferably 2-5wt% alpha-and/or beta-monolinolein. Consequently, edible fats and oils capable of being added to a wide range of food and drinks, reducing cholesterol in blood or suppressing rise in cholesterol in boold with a small amount of it, can be obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to edible fats and oils that have the effect of lowering or suppressing the increase in blood cholesterol.

The effect of lowering blood cholesterol here refers to the effect of lowering blood cholesterol concentration in those whose blood cholesterol concentration is higher than normal, and the effect of suppressing the increase in blood cholesterol refers to the effect of reducing blood cholesterol concentration in those who have higher than normal blood cholesterol concentration. It has the effect of suppressing the constant rise in blood cholesterol even when ingested.

Based on a large amount of conventional knowledge, it is well known that polyunsaturated fatty acids (such as linoleic acid) and plant sterols in vegetable oils have the effect of lowering or suppressing the increase in blood cholesterol in humans and other animals. ing.

In recent years, this type of substance has been put into practical use as a supplemented and fortified health food in foods or drinks for the purpose of improving nutrition.

The present inventors paid attention to the presence or absence of physiological effects of oil and fat components other than the previously clarified substances, and as a result of various studies, the inventors found that monolyruin, a type of monoglyceride, has a physiological effect that is 100 times lower than that of conventional substances. The present invention has been completed based on the discovery that the amount of the above-mentioned amount is equivalent to the effect of lowering and suppressing the increase in blood cholesterol. That is, the present invention is an edible fat containing 0.1% to 98% by weight of monolyruin based on the edible fat.

Monolyruine here refers to α-monolyluine and/
Or β-monoliruin.

In particular, β-monolyluine has excellent effects.

There are no particular restrictions on the method for preparing monolyruine used in the present invention, and in addition to concentration or fractionation of natural monoglycerides, direct esterification of glycerin using an alkali or P-)luenesulfonic acid catalyst or enzyme, transesterification, etc. Known synthesis methods including partial hydrolysis of triglycerides and diglycerides can be used, and combinations of these methods may also be used.

The monolyruin obtained in this way can be used as it is or by dissolving or mixing it in water or fats and oils, and the edible fats and oils of the present invention can be added to a wide range of foods and drinks, and moreover, it can be used in small amounts. Its addition greatly contributes to improving dietary habits because it lowers blood cholesterol or suppresses its rise.

According to the present invention, by containing 1.0% to 98%, preferably 2% to 5%, of monolyruin in edible fats and oils, it is possible to create a healthy oil that has a large effect of lowering blood cholesterol or suppressing its rise. . Edible oils and fats include vegetable oils such as soybean oil, safflower oil, corn oil, cottonseed oil, rapeseed oil, rice oil, palm oil, olive oil, and sunflower oil, as well as animal fats and oils such as pork fat, beef tallow, and milk fat. mixture or hydrogenation, transesterification,
All items that have undergone processing such as separation are also subject to the regulations.

The inventors' previous application (Japanese Patent Application Laid-Open No. 57-35517,
JP-A-57-36935, JP-A-57-3B93G, JP-A-57-39736 and JP-A-57-426
The content of monolyruine contained in the composition and edible oil of the invention described in No. 31) is less than 1.0%, and the effect is smaller than that of the product of the present invention. In addition to monolyruin, this composition contains a large amount of plant sterols and is a semi-solid substance, so even if it is added to edible fats and oils, it cannot produce edible fats and oils with good taste and flavor.

The present invention will be specifically explained below using Examples.

Example 1 1) HtA method of monolyruine - Preparation from corn oil - 10 kg of medyl edyl ketone was added to 1 kg of refined corn oil, stirred, and then cooled at -70°C for 3 hours with dry ice/methanol refrigerant. . Thereafter, methyl ethyl ketone was distilled off in an evaporator from the methyl ethyl ketone solution in which the solids were removed by suction filtration to obtain a reddish-brown liquid. A 10 times heavier bullet of medyl edil ketone was added thereto, and the low-temperature solidifying substance was removed again in the same manner, and medyl edilkene was distilled off to obtain 25 g of a reddish-brown high viscosity liquid.

Furthermore, 22g of this substance was added to the activated "Wakogel C-
A glass column with an inner diameter of 70 mm filled with 1,500 g of 200 J was developed sequentially with the solvents shown in Table 1, and after collecting each fraction, the solvent was distilled off to obtain the fractionated substances of the four columns as shown in Table 2. I got it.

5- Table 1 Column developing solvent Table 2 Column chromatography fractionated materials The sample was heated to 78 f''Jft, and a portion corresponding to the retention time of Monoliruin Sho 1 quasi-product was fractionated.The fraction was monoglyceride mainly consisting of linoleic acid.

The fractionation was repeated, and about 110 parts of monolyruine (purity 95%) were obtained from 7.6 g of the part part.

/ ゛・8, ＼, ＼, 7- 2) Animal experiment After feeding 28-day-old Sujirag Dore male rats on commercial feed for 2 days, they were divided into sections, with 10 rats per section, average weight 94.
The mice weighed 4±3.5 g and were fed with each test feed for 18 days. Food and water were provided ad libitum.

The test feed composition is shown in Table 3. Monolyl in and second
Category ■ of the table is beef tallow and soybean oil dissolved in a hot water bath (50:
50). The edible fats and oils to which monolyruine was added had good taste and flavor, but the ones to which Category ① was added had an unpleasant taste and odor, which was undesirable. At the end of rearing, blood was collected under ether anesthesia after fasting for 16 hours, and serum was collected using a conventional method. Total cholesterol in serum was measured using the kit “cholesterol B-Test Wako” manufactured by Wako Tsumugi Pharmaceutical Co., Ltd.
J and serum β-lipokunnokuku are also prepared using the company's kit “β-Llpoprotein-Te5t Wako
Each was measured using J. Breeding performance, serum total cholesterol level, and serum β−υ? Protein values are shown in Table 4.

Table 3 Test feed composition *1: Oriental Yeast Kogyo Herb formulation *2:
Eisai ■ Chocola A drops 0.02% Dilute with water to make 0.2% Chocola D drops 0.01%.

−? − value, β-lipoprotein value, but significant difference test *
: p < o, os Material: P < 0.01 or higher results indicate that the addition of monoliruine had no effect on average weight gain, average weight loss, or feed efficiency, and there was no difference in autopsy findings from the control group. I didn't admit it. A significant effect of monoliruine was observed on serum total cholesterol level and serum β-lipoglotein level.

Example 2 1) Production of edible oil and fat containing monolyruine. Edible beef tallow and edible rapeseed oil heated to the extent that they dissolve were heated to 25 ml.
Monolyruine Ig prepared by the same method as in Example 1 was added to 99.9 of the mixture and dissolved with stirring to produce an edible oil or fat containing 1% monolyluine. This edible oil and fat had good taste and flavor. In addition, it had the same effect of lowering or suppressing the increase in blood cholesterol as the edible oil of Example 1.

Patent applicant: Ajinomoto Co., Inc.

Claims (1)

[Scope of Claims] 0) An edible fat containing 1.0% to 98% by weight of monolyruin based on the edible fat. (2) The edible fat or oil according to claim (1), wherein the monolyluine is β-monolyluine.