JPS608076B2 - Antioxidant preparation - Google Patents

Description

[Detailed description of the invention] The present invention relates to an antioxidant formulation with excellent heat resistance.

In general, frying fats and oils are 150%
Some fried foods may be heated to over 200 pm.
It may be heated even higher.

Conventionally, synthetic phenols such as BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) have been used as antioxidants to maintain the quality of frying fats and oils and fried foods. However, since the safety of these phenols to the human body has not been sufficiently confirmed, tocopherol, a type of vitamin, is now being used in place of BHA and BHT.

However, although this tocopherol has a sufficient antioxidant effect compared to BHA and BHT, it has the disadvantage that the effect is impaired under certain conditions such as flying.

In other words, when frying fats and oils containing tocopherol are continuously heated in a fryer to temperatures above 100°C, they often deteriorate rapidly, and when the tocopherol content is measured, it is found that the tocopherol oxidizes and disappears. It was found that the temperature was significantly reduced compared to before heating. In addition, with the exception of some fried foods such as husbandbura, many foods require long shelf life, such as potato chips and instant noodles, and attempts have been made to use oils and fats for frying that are made by adding tocopherol to solid oils and fats. However, the loss of tocopherol upon heating occurs more dramatically in solid fats than in liquid oils.

In other words, a very strange phenomenon has been confirmed in which, when heated continuously at high temperatures, solid fats and oils, which are generally said to have good oxidation stability, deteriorate faster than liquid oils, which are said to have poor oxidation stability. It started to be done. Foods fried with such deteriorated frying fats and oils have poor flavor, and even if the flavor is good immediately after frying, it does not last long and quickly deteriorates.To prevent this, it is necessary to use frying fats. It was necessary to immediately replace it with a new one. As described above, it is meaningless to expect to prevent the deterioration of oils and fats for frying and to improve the quality and preservability of fried foods unless there is a suitable means for preventing the oxidation of tocopherols.

The present inventor has conducted many years of research on a method to improve the heat resistance of tocopherol, with the aim of improving the quality and shelf life of fried foods by eliminating the drawbacks of conventional oils and fats for frying. It has been found that adding a small amount of silicone oil to tocopherol suppresses thermal oxidation of tocopherol and greatly improves heat resistance. However, it is difficult to uniformly disperse silicone oil in tocopherol, and in order to solve this problem, the present invention was completed based on the knowledge that it is necessary to use an oil-soluble emulsifier in combination. It is something. That is, the antioxidant preparation of the present invention contains tocopherol 20 to 9
8% by weight, 0.005 to 5% by weight of silicone oil, 0.1 to 20% by weight of lecithin, and 0 to 7% by weight of edible fat.

In order for the antioxidant formulation of the present invention to exhibit its performance,
It is necessary for each of the above four components to be blended in the above proportions. If the proportion of silicone oil is less than 0.005% by weight, the heat resistance of tocopherol will not be improved, and if it exceeds 5% by weight, it will not improve the heat resistance of tocopherol. The ratio of silicone oil becomes high, and when the required amount of tocopherol is added to the oil for flying, the silicone oil becomes excessive, which is not preferable.

In addition, when the proportion of the oil-soluble emulsifier is less than 0.1% by weight, the silicone oil is not well dispersed in the tocopherol, and 2
If the weight percentage exceeds , the oil for flying may foam, which is not preferable. The lecithin used in the present invention is preferably soybean lecithin, which is widely used in the food industry, and forms fine particles of silicone oil.
In addition to uniformly dispersing silicone oil in tocopherol, when the antioxidant preparation of the present invention is added to flying fats and oils, the silicone oil is dispersed in flying fats and oils, which has the effect of strengthening the antifoaming effect.

Originally, when lecithin is added to oiled paper, oils and fats tend to foam, but in the antioxidant formulation of the present invention, when added to oils and fats for flying, the lecithin concentration is low, and furthermore, the lecithin concentration is low when added to oils and fats for flying. Because it has a strong antifoaming effect, oils and fats for flying do not foam.
In addition, when silicone oil is not used in combination with tocopherol as in the present invention, but is added alone to fats and oils for the purpose of defoaming, and when lecithin is used as a dispersant, silicone oil is It is evenly dispersed in the water and provides excellent antifoaming effects.

The amount of lecithin blended is 0.1 to 20% by weight, and if this amount is less than 0.1% by weight, no effect as an emulsifier can be obtained, and if it exceeds 2% by weight, the effect will not increase and the relative Therefore, the amount of tocopherol decreases, which is not preferable. The edible fats and oils used in the present invention are not particularly limited, and general animal and vegetable fats and oils that are edible can be used.

Examples include beef tallow, pork fat (lard), fish oil, soybean oil, cottonseed oil, corn oil, palm oil, coconut oil, rapeseed oil, etc. Hydrogenated oils of these oils, esterified oil, etc. are also used. can. The amount of edible fat is 0 to 7% by weight, and tocopherol is usually sold commercially dissolved in edible fat. However, if the amount of edible fat in the antioxidant preparation exceeds the above range, the active ingredient This is not preferable because the amount of tocopherol, which is a compound, is relatively reduced. The antioxidant preparation of the present invention is obtained by thoroughly mixing the above four components, and has a 0.005
It is used by adding it to oils and fats for flying in a range of 0.2% by weight.

As detailed above, the antioxidant preparation of the present invention is one in which silicone oil is uniformly dispersed in tocopherol using lecithin in order to improve the heat resistance of tocopherol. By significantly improving the quality and shelf life of oils and fats for frying and fried foods. Hereinafter, the antioxidant preparation of the present invention will be explained in more detail with reference to Production Examples and Examples.

Production example 9.8% of soybean lecithin and 0.2% of turquoise silicone oil are added and kneaded into a creamy state, and further mixed well with 90% of tocopherol with a purity of 40% (contains 60% purified lard) to oxidize a translucent homogeneous mixture. 100 doses of preventive preparation were obtained.

Example Purified lard 1,000 g was melted by heating to 6,000 g, and the following antioxidants were added to obtain sample oils 1, 2, and 3.

[11 0.5 minutes of the antioxidant preparation of the present invention obtained using a manufacturing machine.

■ Tocofurol (40% pure) 0.45 yen. 0.05% of a mixture of 9% by weight of soybean lecithin and 2% by weight of silicone oil. The dispersion state of antioxidant and the content of tocopherol and silicone oil in each sample oil are shown in Table 1.

Table 1: Next, 150 g of each sample oil was placed in a 300 g beaker, heated to 170 g in an oil bath, and a potato weighing 5 g that had been exposed to water was inserted into the sample oil using a stainless steel wire. After another 20 minutes, a new jar was placed, and the same was submerged, flown for 10 minutes, and then pulled up.This process was repeated, and heating continued for a total of 7 hours.

The tocopherol content and AOM stability of each sample oil before and after heating at this time were as shown in Table 2.

Tocopherol content was determined by the Emmeliang method, and AOM stability was determined by the A.M. 0. C. S. It was measured by the method. Table 2 As is clear from the results in Table 2, although sample oils 1 and 2 have the same tocopherol content and AOM stability before heating, after 7 hours of heating, sample oil 1 Compared to sample oil 2, the remaining amount of tocopherol is much larger, and the AOM stability is also extremely excellent.

That is, it can be seen that in the antioxidant preparation of the present invention, the heat resistance of tocopherol is greatly improved by using silicone oil in combination with tocopherol.
Furthermore, from the results of sample oil 3, it is clear that silicone oil alone has no antioxidant effect.

Furthermore, when the antioxidant preparation of the present invention was placed in a test tube and left at 5 to 1,000 °C for 6 months, no abnormality was observed in the condition.

Claims (1)

[Claims] 1 Tocopherol 20-98% by weight, silicone oil 0.005-5% by weight, lecithin 0.1-20% by weight
and an antioxidant preparation consisting of 0 to 79% by weight of edible fats and oils.