JPS6272792A - Stabilization of oil with low tocopherol content - Google Patents
Stabilization of oil with low tocopherol contentInfo
- Publication number
- JPS6272792A JPS6272792A JP21111285A JP21111285A JPS6272792A JP S6272792 A JPS6272792 A JP S6272792A JP 21111285 A JP21111285 A JP 21111285A JP 21111285 A JP21111285 A JP 21111285A JP S6272792 A JPS6272792 A JP S6272792A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- tocopherol
- tocopherol content
- present
- content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
- Fats And Perfumes (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
（利用分野）
本発明はトコフェロール低含量含有油の安定化方法に関
する。DETAILED DESCRIPTION OF THE INVENTION Field of Application The present invention relates to a method for stabilizing oils containing low tocopherol content.
すなわち本発明はトコフェロールを低含量含有する油に
ついて当該トコフェロールおよび油の熱安定性を高める
ための特別の技術手段に関する。The invention therefore relates to special technical measures for increasing the thermal stability of oils containing low tocopherol contents.
従って本発明は特に食品工業の分野において利用される
発明である。Therefore, the present invention is particularly applicable in the field of food industry.
（従来技術と問題点）
油の自動酸化による劣化に対し、油中のトコフェロール
が有効な防止作用を有することは一般に知られていると
こである。(Prior Art and Problems) It is generally known that tocopherols in oil have an effective preventive effect against deterioration due to autoxidation of oil.
従って、トコフェロール含量がもともと低いオリーブ油
、パーム油、ヤシ油、豚脂あるいは精製過程やフライン
グ過程でトコフェロール含量が低下した大豆油、とうも
ろこし油については当該トコフェロールおよび油の熱安
定性を高めるための技術手段が求められている。Therefore, for olive oil, palm oil, coconut oil, lard, which originally has a low tocopherol content, or soybean oil, corn oil, which has a reduced tocopherol content due to the refining or frying process, technical measures are required to increase the thermal stability of the tocopherol and oil. is required.
例えばオリーブ油１００ｇ中のトコフェロールは１０ｍ
ｇ前後にすぎないから、加熱により完全消失すると油の
酸化安定性は急激に減退することが知られている。これ
については下記文献が参照される。For example, there are 10m of tocopherol in 100g of olive oil.
It is known that the oxidation stability of the oil decreases rapidly if it is completely lost by heating, since it is only around 1.5 g. Regarding this, the following documents are referred to.
梶本五部ら、栄食誌３８（４１１９８５従ってオリーブ
油が使用される食品工業においてはオリーブ油中のトコ
フェロールおよびオリーブ油の熱安定性を高めるための
技術手段が求められている。Gobe Kajimoto et al., Eishoku Journal 38 (411985) Therefore, in the food industry where olive oil is used, there is a need for technical means for increasing tocopherol in olive oil and the thermal stability of olive oil.
また精製大豆油は精製過程においてすでに２０％のトコ
フェロールを失なっており、さらに１〜２回のフライン
グによりトコフェロールが大幅に失なわれるので、当該
大豆油中のトコフェロール含量は非常に低下している。In addition, refined soybean oil has already lost 20% of tocopherol during the refining process, and a large amount of tocopherol is further lost by one or two times of frying, so the tocopherol content in the soybean oil is extremely low. .
従って再使用にあたっては当該油中のトコフェロールお
よび当該部の熱安定性を高めるための技術手段が求めら
れるのである。Therefore, for reuse, there is a need for technical means to increase the thermal stability of tocopherols in the oil and of the relevant parts.
従来から油脂あるいはトコフェロールを安定化するため
の多数の技術手段が開示されてきた。しかし１本発明が
提示する問題点、すなわちトコフェロール低含量含有油
を安定化する場合の特別の技術手段は未だ考案されてい
ないのが実情である。A number of technical means for stabilizing fats and oils or tocopherols have been disclosed in the past. However, the actual situation is that no special technical means has yet been devised for stabilizing the problem presented by the present invention, ie, oil containing low tocopherol content.
（問題点を解決するための手段）
上記の実情にかんがみ９本発明者は種々の検討を試み、
その結果、没食子酸、チオジプロピオン酸、シスチンお
よびホモゲンチジン酸の中から１〜４を７選択して組合
わせた添加物を配合することによって問題点が解決され
ることを知り本発明を完成するに至った。(Means for Solving the Problems) In view of the above-mentioned circumstances, the inventors of the present invention have attempted various studies,
As a result, the inventors learned that the problem could be solved by blending an additive consisting of seven selected combinations of 1 to 4 from gallic acid, thiodipropionic acid, cystine, and homogentisic acid, and completed the present invention. reached.
以下に本発明の詳細な説明する。The present invention will be explained in detail below.
本発明においてトコフェロ−ノー油中に含有されている
総トコフェロールを言う。従ってトコフェロール同族体
の種類によって特に区別されない。In the present invention, it refers to the total tocopherols contained in tocopherol-free oil. Therefore, there is no particular distinction depending on the type of tocopherol homolog.
また本発明においてトコフェロールは主として天然型の
トコフェロールを言うが１本発明は強化の目的で添加さ
れた合成型トコフェロールがフライング等によって失な
われ、その結果低含量化した場合においても有用である
ので、特に天然型に限定されることはない。Furthermore, in the present invention, tocopherol mainly refers to natural tocopherol, but the present invention is also useful when synthetic tocopherol added for the purpose of reinforcement is lost due to flying etc., resulting in a low content. It is not particularly limited to the natural type.
低含量とは本発明において油脂１００ ｙ中に主として
Ｏ〜５０ｍｇ程度の含有を言うが、これに限定されない
。要は後記実験例に示されるとおり、熱酸化に係る誘導
期間が１００〜２００１１間以下となる程度にトコフェ
ロール含量が低い場合において本発明は有用である。In the present invention, the term "low content" refers to a content of about O to 50 mg per 100 y of oil or fat, but it is not limited thereto. In short, as shown in the experimental examples below, the present invention is useful when the tocopherol content is so low that the induction period for thermal oxidation is between 100 and 20,011 or less.
トコフェロール低含量含有油とは主としてトコフェロー
ル含量がもともと低い油を言い９例えばオリーブ油、パ
ーム油、ヤシ油、ハイオレイックサフラワー油、豚脂が
挙げられる。しかし本発明は精製やフライングによって
トコフェロール含量が低下した油においても有用である
から、もともと低トコフェロール含量の油に限定されな
い。The term "oil containing low tocopherol content" mainly refers to an oil that originally has a low tocopherol content, and includes, for example, olive oil, palm oil, coconut oil, high oleic safflower oil, and lard. However, since the present invention is also useful for oils whose tocopherol content has been reduced by refining or frying, it is not limited to oils that originally have a low tocopherol content.
本発明に係る添加物は没食子酸、チオジプロピオン酸、
シスチン、ホモゲンチジン酸の中から１〜４を選択して
組合わせたものである。没食子酸エステル（プロピルガ
レート等）は抗酸化剤として使用されているが、没食子
酸は皮なめし、アルカロイド試薬等に使用され９本発明
のごとき目的に使用されていない。チオジプロピオン酸
あるいはホモゲンチジン酸は抗酸化剤として使用される
が２本発明に示される目的に使用されていない。The additives according to the present invention include gallic acid, thiodipropionic acid,
It is a combination of 1 to 4 selected from cystine and homogentisic acid. Gallic acid esters (propyl gallate, etc.) are used as antioxidants, but gallic acid is used in leather tanning, alkaloid reagents, etc.9 and has not been used for purposes such as the present invention. Thiodipropionic acid or homogentisic acid are used as antioxidants, but they are not used for the purposes indicated in this invention.
またシスチンが油中において本発明の作用を呈すること
は知られていない。Furthermore, it is not known that cystine exhibits the effect of the present invention in oil.
後記実験例に示されるごとくこれらはそれぞれ単独によ
っても本発明の効果を示すが９組合わせて使用してもよ
い。As shown in the experimental examples below, each of these exhibits the effects of the present invention when used alone, but they may also be used in combination.
本発明に係る添加物の配合量は０．０３〜０．２９６で
十分にその効果を示すことができる。これは好ましい配
合量であり９本発明はこれに限定されない。The additive according to the present invention can be used in an amount of 0.03 to 0.296 to sufficiently exhibit its effects. This is a preferable blending amount, and the present invention is not limited thereto.
配合は本発明に係る添加物の所定量をトコフェロール低
含量含有油に直接に添加し、よく撹拌してよ（撹拌して
もよい。For blending, a predetermined amount of the additive according to the present invention is directly added to the oil containing low tocopherol content, and the mixture is thoroughly stirred (stirring may also be used).
（作 用）
本発明の作用は油中の低含量トコフェロールが加熱によ
り消失するのを防止すること並びに油が加熱により分解
に伴なう誘導期間が短かくなるのを防止することである
。(Function) The function of the present invention is to prevent the low content of tocopherol in oil from disappearing due to heating, and to prevent the induction period associated with decomposition of oil from shortening due to heating.
（実施例）
以下に記載する実施例によって本発明をさらに具体的に
説明する。(Example) The present invention will be explained in more detail with reference to the following examples.
実施例１
オリーブ油１ ｋ、にホモゲンチジン酸５０ＴｒＬｇお
よびシスチン５０■を加え、よく撹拌して調理用油とし
た。Example 1 50 TrLg of homogentisic acid and 50 μg of cystine were added to 1 kg of olive oil and stirred well to obtain a cooking oil.
実施例２
フライングによってすでにトコフェロール含量が低下し
、油１００ｇ中のトコフェロール含量が３０ｍｇである
とうもろこし油５に、に没食子酸４００ ｒｎｇおよび
チオジプロピオン酸６００ｍｇを加え、よ（撹拌してフ
ライング用油とした。Example 2 400 rng of gallic acid and 600 mg of thiodipropionic acid are added to corn oil 5 whose tocopherol content has already been reduced by frying and the tocopherol content is 30 mg in 100 g of oil and stirred to form a frying oil. did.
実施例３
ヤシ油０．１ ｋｙに没食子酸２０■およびシスチン８
０■を加えて撹拌し、よ（分散し２次にこれをヤシ油０
．９ ｋｇに加えて調理用ヤシ油とした。Example 3 Coconut oil 0.1 ky, gallic acid 20 and cystine 8
Add 0■ and stir (disperse). Next, add coconut oil 0
．． In addition to 9 kg, it was used as coconut oil for cooking.
（発明の効果） 以下の実験例によって本発明の詳細な説明する。(Effect of the invention) The present invention will be explained in detail by the following experimental examples.
実験例１
試料と方法
オリーブ油に下記表１の添加物欄に記載の各添加物を０
．１％となるように加えてよく撹拌し試料とした。各試
料２０ｇをＡＯＭ試験管にとり１８０℃で１０時間加熱
した。次に各試料におけるトコフェロール残存率および
誘導期間を下記のごとくにして求めた。Experimental Example 1 Sample and Method Add 0 of each additive listed in the Additives column of Table 1 below to olive oil.
．． The mixture was added to a concentration of 1%, stirred well, and used as a sample. 20 g of each sample was placed in an AOM test tube and heated at 180° C. for 10 hours. Next, the tocopherol residual rate and induction period in each sample were determined as follows.
１）トコフェロール残存率
ヘキサン−ジオキサン−エタノール（４９０：１０ ：
１）を移動相にして高速液体クロマトグラフィーにより
試料中のトコフェロール各同族体を定量し。1) Tocopherol residual ratio hexane-dioxane-ethanol (490:10:
Each tocopherol homologue in the sample was quantified by high performance liquid chromatography using 1) as a mobile phase.
それらを合算して総トコフェロール量を求めた。The total amount of tocopherol was determined by adding them up.
別に加熱前の各試料における総トコフェロール量を同様
にして求め９次式によりトコフェロール残存率を算出し
た。Separately, the total amount of tocopherol in each sample before heating was determined in the same manner, and the residual rate of tocopherol was calculated using the 9th equation.
トコフェロール残存率＝
２）誘導期間
重量法試験によって誘導期間を求めた。すなわち加熱後
の試料１ｇをシャーレにとり、ふた付きの状態で６０℃
の強性通風式恒温器に入れ、経口的に重量を測定し、
０．５９６の重量増加となるまでの時間を求め、この時
間を誘導期間（ｈｒ）とした。Tocopherol residual rate = 2) Induction period The induction period was determined by a gravimetric test. In other words, put 1 g of the heated sample in a petri dish and heat it at 60°C with a lid on.
Place in a strong ventilation incubator, weigh orally,
The time required for the weight to increase by 0.596 was determined, and this time was defined as the induction period (hr).
結果
結果を表１に示す。表中トコフェロール総量は加熱後の
総量を示す。なおオリーブ油中のトコフェロール総量は
１１．Ｏｒｎｇ／１００ｇであり、低含量であった。Results The results are shown in Table 1. The total amount of tocopherol in the table indicates the total amount after heating. The total amount of tocopherol in olive oil is 11. Orng/100g, and the content was low.
表１より本発明に係る添加物はトコフェロール低含量含
有油であるオリーブ油中のトコフェロールの熱安定性を
維持し、かつ当該オリーブ油の熱酸化安定性を維持する
ことが判明する。Table 1 shows that the additive according to the present invention maintains the thermal stability of tocopherol in olive oil, which is an oil containing a low tocopherol content, and maintains the thermal oxidative stability of the olive oil.
実４４例２
試料と方法
オリーブ油に下記表２の添加物欄に記載の添加物を同添
加量欄に記載の添加量となるように加えてよく撹拌し試
料とした。以下実験例１に記載の方法と同じ方法をおこ
ない、各試料におけるトコフェロール残存率および誘導
期間を求めた。Example 44 Example 2 Sample and Method The additives listed in the Additives column of Table 2 below were added to olive oil in the amounts listed in the Addition Amount column, and the mixture was thoroughly stirred to prepare a sample. The same method as described in Experimental Example 1 was carried out below to determine the tocopherol residual rate and induction period in each sample.
判明する。Prove.
Claims (3)
ホモゲンチジン酸の中から１〜４を選択して組合わせた
添加物を配合することを特徴とするトコフェロール低含
量含有油の安定化方法(1) A method for stabilizing oil containing low tocopherol content, which comprises blending an additive selected from 1 to 4 from gallic acid, thiodipropionic acid, cystine, and homogentisic acid in combination.
対して０．０５〜０．２％である特許請求の範囲第１項
記載のトコフェロール低含量含有油の安定化方法(2) The method for stabilizing an oil containing low tocopherol content according to claim 1, wherein the amount of the additive is 0.05 to 0.2% based on the oil containing low tocopherol content.
ム油、ヤシ油、ハイオレイックサフラワー油、豚脂のい
ずれかである特許請求の範囲第１項または第２項記載の
トコフェロール低含量含有油の安定化方法(3) The oil containing low tocopherol content according to claim 1 or 2, wherein the oil containing low tocopherol content is any one of olive oil, palm oil, coconut oil, high oleic safflower oil, and lard. Stabilization method
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21111285A JPS6272792A (en) | 1985-09-26 | 1985-09-26 | Stabilization of oil with low tocopherol content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21111285A JPS6272792A (en) | 1985-09-26 | 1985-09-26 | Stabilization of oil with low tocopherol content |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6272792A true JPS6272792A (en) | 1987-04-03 |
Family
ID=16600605
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21111285A Pending JPS6272792A (en) | 1985-09-26 | 1985-09-26 | Stabilization of oil with low tocopherol content |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6272792A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2158767A1 (en) * | 1999-01-29 | 2001-09-01 | Oiltuna S L | Edible vegetable oils based composition consists of a smoke and smell reducer containing lecithin, antioxidant and anti foaming agent |
| BE1026087B1 (en) * | 2018-03-12 | 2019-10-14 | Impextraco Nv | Feed additive for stabilizing fat and revalued flour sources |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57143843A (en) * | 1981-01-27 | 1982-09-06 | Thomson Csf | Transistor structure and method of producing same |
| JPS61127169A (en) * | 1984-11-24 | 1986-06-14 | Sony Corp | Manufacture of semiconductor device |
-
1985
- 1985-09-26 JP JP21111285A patent/JPS6272792A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57143843A (en) * | 1981-01-27 | 1982-09-06 | Thomson Csf | Transistor structure and method of producing same |
| JPS61127169A (en) * | 1984-11-24 | 1986-06-14 | Sony Corp | Manufacture of semiconductor device |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2158767A1 (en) * | 1999-01-29 | 2001-09-01 | Oiltuna S L | Edible vegetable oils based composition consists of a smoke and smell reducer containing lecithin, antioxidant and anti foaming agent |
| BE1026087B1 (en) * | 2018-03-12 | 2019-10-14 | Impextraco Nv | Feed additive for stabilizing fat and revalued flour sources |
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