JPS61212243A - Antioxidant edible oil or fat - Google Patents

Abstract

PURPOSE:To provide a novel edible oil or fat containing a photo-decomposition product of beta-carotene, and having high resistance to the photo-oxidation and autoxidation proceeding even in a dark place. CONSTITUTION:The objective edible oil or fat contains preferably 5-500ppm of the photo-decomposition product of beta-carotene (preferably a colorless or slightly yellow-colored product). Either vegetable oil or animal oil can be used as the edible oil or fat, however, a refined oil is generally the object of the present process..

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a novel edible fat and oil that has high resistance to photo-oxidation and auto-oxidation that progresses even in the dark.

[Conventional technology]

Various attempts have been made to prevent oxidation of edible fats and oils, and one known method is, for example, adding β-carotene to vegetable oil (Japanese Patent Publication No. 49-2162). The vegetable oil obtained by this method showed some improvement in photooxidation prevention.

[Problem that the invention seeks to solve]

However, this β-carotene-containing vegetable oil does not necessarily have satisfactory resistance to photooxidation, and furthermore,
It cannot be said that they have very high resistance to autooxidation, which occurs even in the dark, and there is currently a desire to develop edible oils and fats that have even higher resistance to these.

(Means for Solving the Problems) The present inventors have conducted extensive research in response to the above-mentioned problems, and have found that edible fats and oils containing photodecomposed β-carotene instead of β-carotene itself have been developed. The present inventors have discovered that oils and fats have much better resistance to autooxidation and photooxidation than β-carotene-containing fats and oils, and have completed the present invention.

The present invention provides an edible oil or fat characterized by containing a photolyzed product of β-carotene.

The edible fats and oils that are the subject of the present invention are not particularly limited in terms of their type as long as they are edible (they may be either vegetable oils or animal oils.Specifically, vegetable oils such as Soybean oil, sunflower oil, sesame oil, rapeseed oil, corn oil, safflower oil, etc., and animal oils such as lard, beef tallow, chicken fat, fish oil, etc.For edible purposes, there are usually salad oils, etc. Since refined fats and oils are used, the present invention is generally directed to refined oils.

The photolyzed product of β-carotene, which is an essential component of the present invention, is β-carotene whose structure has been decomposed by irradiation with light, and the dark purple-red to reddish-orange hue peculiar to β-carotene has faded. It is what was done.

It is preferable to use a product that has been decomposed until it exhibits a slightly yellow to colorless hue, and according to the ultraviolet absorption spectrum of this product, the remarkable absorption of β-carotene around 950 cJI-1 disappears and becomes noticeable around 1700 cm-'. absorption is shown. The light irradiation may be carried out by exposing for about 30 to 100 hours under, for example, a 40 to 100 watt tungsten lamp or a 10 to 20 watt fluorescent lamp under about 10 to 30 Q11. When β-carotene is irradiated under such conditions, a photolyzed product of β-carotene exhibiting a pale yellow to colorless hue is obtained.

The content of β-carotene photolyzed products is generally 5
It may be about ppm to 500 ppm. If the content is too low, it will be difficult to exhibit antioxidant properties, and if the content is too high, the final product will have a smell derived from the photodegradation of β-carotene.

The β-carotene photodegradable oil and fat of the present invention may be produced by blending the β-carotene photodecomposition product into the target oil and fat using appropriate means and methods, and is not limited by any special conditions. It never happens.

〔Effect of the invention〕

The edible fats and oils of the present invention containing photolyzed products of β-carotene have higher resistance to auto-oxidation and photo-oxidation of fats and oils, which proceed even in the dark, compared to conventional fats and oils containing β-carotene. It is something.

This will be proven below using the results of test examples.

The edible fats and oils of the present invention are also preferable in that they are substantially free from yellowing compared to those containing β-carotene itself.

Test Example 1 Soybean salad oil was treated with silicic acid and activated carbon column to remove carotenoids and tocopherols, and
This refined soybean salad oil was used as the target fat.

This oil contained 50 ppn+ of β-carotene (Sample I) and 50 ppn of β-carotene photolyzed product.
Samples containing ppm (sample ■) were prepared. The photolyzed product of β-carotene used was obtained by re-solidifying commercially available β-carotene (red-orange) and then irradiating it with a 20-watt fluorescent lamp for 100 hours in 15 countries. , which exhibits a colorless hue.

Next, Samples I and ■ and refined soybean salad oil as a control were placed in containers and stored in a dark place (room temperature), and changes in Po■ (peroxide value) over time were measured. The results were as shown in Table 1 below.

Table 1 However, the relative effects of anti-autooxidation properties were almost the same as those shown in Table 1.

From the results shown in Table 1 above, it is understood that the fats and oils containing photo-degradable β-carotene show even higher resistance to autooxidation.

- It was placed in a container and left at 30°C. Then these upper 3
Illuminate them with a 20 watt fluorescent lamp from a distance of 0.01,
Changes in POv were measured. The results were as shown in Table 2 below.

Table 2 From the results in Table 2 above, it is understood that the fats and oils containing the photodegradable product of β-carotene exhibit even higher resistance to photooxidation.

〔Example〕

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 Commercially available β-carotene (red-orange) was irradiated with a 60 watt tungsten lamp at 15α for 80 hours to give it a slightly yellow hue.

The photolyzed product of β-carotene thus obtained was blended into corn salad oil at a ratio of 100 pDI to prepare a product.

Example 2 The same β-carotene as in Example 1 above was irradiated with a 15 watt fluorescent lamp at 10 α for 30 hours to give it a colorless hue.

The photolyzed product of β-carotene thus obtained was blended with sunflower salad oil at a ratio of 501)l)II to obtain a product.

Length 11-U The photolyzed product of β-carotene obtained in Example 2 above was blended with molten lard at a ratio of 10 ppn+ to prepare a product.

The products obtained in Examples 1 to 3 above had better resistance to photo-oxidation and auto-oxidation than conventional β-carotene-containing fats and oils.

Claims (1)

[Scope of Claims] 1. An edible oil or fat characterized by containing a photolyzed product of β-carotene. 2. The edible oil and fat according to claim 1, wherein the photolyzed product of β-carotene exhibits a pale yellow to colorless hue.