JPS6043348A - Emulsifier for food and emulsified food - Google Patents

Abstract

PURPOSE:To lower the cholesterol level in blood or suppress the increase thereof, by adding monolinolein to monoglyceride used as a food emulsifier. CONSTITUTION:The objective food emulsifier is composed of a monoglyceride for food emulsifier containing 10-98wt% monolinolein(especially beta-monolinolein is excellent in the following effects). It has the effect to lower the cholesterol level in blood or suppress the increase thereof. The effect can be attained by adding even <0.1wt% monolinolein to an emulsified food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a food emulsifier or an emulsified food that has the effect of lowering blood cholesterol or suppressing its rise.

The effect of lowering blood cholesterol refers to the effect of lowering blood cholesterol concentration in those whose blood cholesterol concentration is higher than normal.
The effect of suppressing the increase in blood cholesterol is the effect of suppressing the constant increase in blood cholesterol by 1 even if you consume foods containing a large amount of cholesterol.

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. Stay healthy. 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 substances listed in 1. The present invention was completed based on the finding that an amount of 1 of the above-mentioned compound had the same effect in lowering blood cholesterol and inhibiting the increase in blood cholesterol. That is, the present invention provides a food emulsifier containing 10% to 98% by weight of monolyruine relative to the monoglyceride used as a food emulsifier, or a food emulsifier containing 10% to 98% by weight of monolyluine relative to the monoglyceride contained in the emulsified food. This is an emulsified food containing less than 0.1% by weight of monolyruin.

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

! l! α-monolyruine has excellent effects on t.

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 and transesterification of glycerin using an alkali or a catalyst such as P-)luenesulfonic acid or an enzyme. Known synthesis methods including partial hydrolysis of triglycerides and diglycerides can be used, and combinations of these methods may also be used.

The monolyruin thus obtained can be used as it is or by dissolving or mixing it in water or fats and oils, and the food emulsifier of the present invention can be added to a wide range of foods and drinks. Just by containing less than 0.1% by weight of monolyruin in an emulsified food, blood cholesterol can be lowered or its increase can be suppressed, thus contributing to the improvement of dietary habits. The actual methods used include adding it as shortening, adding water and heating it to make a paste, using a material with an appropriate melting point and consistency so that it can be easily kneaded into dough, and beads. It can be used in conventional ways to make emulsified foods, such as directly adding it to dough, emulsifying it, and dispersing it.

The inventors' previous publication Ei1i (Japanese Unexamined Patent Publication No. 57-3551
No. 7, JP-A-57-3Ei935, JP-A-57-3G
No. 93G, JP-A-57-39736 and JP-A-57
The composition and edible oil of the invention described in No. 42631) contain a large amount of plant sterols and are semi-solid, so even if they are included in emulsified foods, emulsified foods with favorable taste and flavor can be obtained. I can't. The content of diglyceride or phytosterol is preferably 5 times or less by weight relative to monolyruin.

The present invention will be specifically explained below using Examples.

Example After mixing equal amounts of refined soybean oil and edible hydrogenated soybean oil (melting point 34°C), this was mixed for 1 minute, and then 0.2 g of monostearin and 0.1 # of lecithin were added to 809 and dissolved. After that, 1 g of common salt dissolved in 16 g of water was added with stirring to perform W/D emulsification, and this emulsion was rapidly cooled and kneaded to obtain margarine A.

On the other hand, add 80g of monostearin 0.1#, monolyruin 0.1j's lecithin 0. Margarine B was obtained by adding IN and treating in the same manner as below. After feeding 28-day-old Sprague-Dohle male rats on commercial feed for 2 days, they were divided into sections. Each group had 10 rats, with an average weight of 90.
．． 9±4.7IiO was used and fed on each test diet for 18 days. Food and water were provided ad libitum.

The test feeds are shown in Table 1.

At the end of rearing, blood was collected under ether anesthesia after fasting for 16 hours, and serum was collected using a conventional method. The total cholesterol in serum was determined by Wako Tsumugi Pharmaceutical Co., Ltd. rcholestsrolB.
-T.st Wako J and serum β-lipoprotein are the same b-
Each was measured using a 5t Wako J. The breeding results and serum total cholesterol and serum β-lipoprotein values are shown in Table 2.

/ / Pa・,・ 7・″Pa＼ /′ 7/ / 7/ Table 1 Test feed composition *1: Oriental Yeast Industry ■g /--/#- combination *
2: Manufactured by Eisai ■/Core Table 2 Significant difference test for the effect of monoliluin on rat growth, serum total cholesterol level, and β-lipopronine level *: P<0.05 From the above results, the average increase due to the addition of monoliluin It had no effect on body mass, average yield, or feed efficiency.
There was no difference in autopsy findings from the control group. A significant effect of monoliruine was observed on serum total cholesterol level and serum β-lipoprotein level.

Patent applicant: Ajinomoto Co., Inc. -9-295- 2-

Claims (1)

[Claims] (11. A food emulsifier containing 10% to 98% by weight of monolyruine based on the monoglyceride used as a food emulsifier. (2) 10% to 98% by weight of monolyluine based on the monoglyceride contained in the emulsified food. An emulsified food containing 98% by weight and less than 0.1% by weight of monolyluine based on the emulsified food. (3) Claims (1) and (2) in which the monolyluine is β-monolyluine. Food emulsifier or emulsified food as described.