JPS6055097B2 - Cooking oil - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel edible oil containing palm oil and wheat germ oil, in which the mixing ratio (by weight) of the former to the latter is 25:75 to 1:99.

Palm oil generally has excellent oxidation stability, is strong and can withstand repeated use, drains well, has a light flavor, and is inexpensive and economical, so its domestic consumption is increasing. It has been rapidly increasing in recent years.

Furthermore, unlike many other oil crops, oil palm, which is the source of palm oil, is perennial and once planted, it has an economic age of more than 2 years. Cultivation is progressing rapidly in production areas, and it is attracting attention as a new food resource. However, although palm oil has the above-mentioned advantages, it has a disadvantage that it has a significantly high saturated fatty acid content even though it is a vegetable oil, and that consumption of palm oil increases serum cholesterol.

The present inventor has found that by mixing palm oil and wheat germ oil at a composition ratio (weight) in the range of 25:75 to 1:99, the rise in serum cholesterol levels can be suppressed to a value close to that of wheat germ oil alone. The present inventors have completed the present invention by discovering that wheat germ oil can be obtained and the taste is almost the same as that of wheat germ oil alone.

The present invention is based on the new discovery that when palm oil and wheat germ oil are mixed in a specific ratio, the effects of both on blood cholesterol levels have a unique effect that would not be expected by simply adding the two together. ing.

When palm oil and wheat germ oil are mixed, the effect of palm oil on raising blood cholesterol levels is significantly reduced, and a linear relationship cannot be established between the mixing ratio of the two. Between 99 and 75% mixing ratio,
It was found that the ability to suppress the increase in blood cholesterol was not significantly different from that of wheat germ oil alone. The present invention, which applies these new findings, has created a formulation that has excellent nutritional properties to prevent and prevent increases in blood cholesterol levels, and also takes into account some of the inherent advantages of palm oil. Oil will be provided, which will be of great benefit to the world. The palm oil used in the present invention is not particularly limited and may be any oil obtained from palm, and when fractionated palm oil with a low melting point is used, further enhancement of the effect is expected.

Wheat germ oil used in the present invention is not particularly limited, and may be any oil obtained from wheat.

All edible oils containing palm oil and wheat germ oil in the above weight ratio are products of the present invention, and may also contain, for example, different types of oils or additives required to maintain the variety.

Hereinafter, the present invention will be specifically explained with reference to Examples.

Example 28-day-old male Sprague-Dore rats were fed a commercially available diet for 5 days and then divided into sections, with 10 rats per section and an average weight of 1.
Using wheat germ oil of 29.7 ± 4.9 years, the feed contains edible oil that is a blend of wheat germ oil and palm oil in five levels: 100:0, 75:25, 50:50, 25:7 and O:100. The animals were fed for 28 days with feed supplemented with 10% of the total amount.

Feeding was provided ad libitum. After the rearing, the animals were fasted for an hour, blood was collected under ether anesthesia, and serum was collected using a conventional method. Cholesterol in serum was measured using a kit manufactured by Wako Pure Chemical Industries, Ltd.
It was measured using ChOlesterOlB-TestWakO).

The composition of the test feed is shown in Table 1, and the chemical composition of the fats and oils used in the test is shown in Table 2. The sample edible oil was prepared by dissolving palm oil at 50°C and mixing it with wheat germ oil at the above mixing ratio (
weight).

1k9 of vitamin E acetate is added to the feed as an antioxidant.
Added 100m9 per feed. *1: Manufactured by Oriental Yeast Industry Co., Ltd., Harper combination *2: Manufactured by Eisai Co., Ltd.
Table 3 shows the feed performance and serum total cholesterol level using 1C@dilution.

Table 3 Effect of wheat germ oil and palm oil blend on rat growth and cholesterol level From the above results, the edible oil of the present invention has no effect on breeding performance such as average weight gain, average food intake, and feed efficiency. It can be seen that no abnormalities were observed in the autopsy findings other than liver enlargement due to cholesterol loading.

The relationship between the mixing ratio of wheat germ oil and palm oil and the serum cholesterol value is derived from an orthogonal polynomial, Y = 129.2-
45.7X+15.5X2Y: Serum cholesterol WL
9ldlX: It has been revealed that it is expressed by the mixing ratio of wheat germ oil and palm oil and a quadratic function.

The results are shown in Figure 1. From this, the rise in serum cholesterol levels due to palm oil intake is suppressed by mixing wheat germ oil, and the mixing ratio (weight) of palm oil and wheat germ oil is 25%.
It can be seen that mixed oils having a ratio of 75 to 1 to 99 are superior in terms of cholesterol-lowering effect.

[Brief explanation of the drawing]

FIG. 1 illustrates the results of the example.

Claims (1)

[Claims] 1 Edible oil containing palm oil and wheat germ oil, the mixing ratio (weight) of the former to the latter being 25:75 to 1:99.