KR20160041827A - Mixed nuts oil composition - Google Patents

Abstract

The present invention relates to a mixed nut and oil composition containing at least two kinds of unsaturated fatty acids intact and having excellent flavor, and a food comprising the mixed nut and the oil composition.

Description

Mixed nuts oil composition [

The present invention relates to a mixed nut oil composition containing two or more kinds of unsaturated fatty acids and having excellent flavor.

It is known that nuts are widely used as preference foods, rich in lipids and proteins, and that insoluble fiber in nuts is not digested and passes through digestive organs to help manage obesity.

The fat content of nuts showed high fat contents such as peanut 50%, walnut 65%, almond 50%, pine nuts 68%, hazelnut 60%, pistachio 46% and pecan 72% 80% is composed of unsaturated fatty acids. Namely, the main nutritional component of nuts is fat, and especially nutritional unsaturated fatty acid is excellent.

Many studies have shown that dietary nutritional benefits of nuts, such as reduced total cholesterol and LDL cholesterol levels and preventing cardiovascular disease, are associated with the nutritional intake of unsaturated fatty acids It can be seen as efficacy. In addition, the nuts and the unique flavor of the peculiar flavor of the nuts further increases the preference for ingestion.

Korean Patent Laid-Open Publication No. 10-2000-0029288 discloses a composition comprising a highly unsaturated fatty acid-containing oil represented by a fat-containing DHA-containing fat, and an egg yolk lipid containing phospholipid in an amount of about 25 to 70 wt% By weight of the composition. However, oil containing highly unsaturated fatty acids, such as fish oil, may still adversely affect the flavor of the food when added to the food because of its unique flavor.

Accordingly, it is an object of the present invention to provide a mixed nut oil composition containing two or more kinds of unsaturated fatty acids and having a unique and unique flavor unique to nuts and satisfying the taste of customers with excellent flavor.

KR 1020000029288A

Accordingly, the inventors of the present invention have made intensive researches on a method of uniformly feeding unsaturated fatty acids of nuts. As a result, it has been found that when two or more kinds of nuts extracted from nuts are contained, unsaturated fatty acids of the nuts can be taken intact, The present inventors have found that it is possible to consume sufficient unsaturated fatty acids even when consuming only a small amount of about 50% of the nuts as compared with the case of directly eating the nuts.

Accordingly, an object of the present invention is to provide a mixed nut oil composition containing two or more kinds of unsaturated fatty acids and having excellent flavor.

Another object of the present invention is to provide a mixed nut oil composition further comprising a plant sterol and tocopherol.

It is still another object of the present invention to provide a food containing the mixed nut oil composition.

In order to achieve the above object, the present invention provides a process for producing a soybean oil, which comprises at least two kinds selected from the group consisting of fodder oil, sesame oil, peanut oil, almond oil, pecan oil, cashew nut oil, hazelnut oil, macadamia oil, pistachio oil, The present invention provides a mixed nut oil composition comprising a nut oil.

The present invention also provides a mixed nut oil composition further comprising plant sterols and tocopherols.

The present invention also provides a food containing the mixed nut oil composition.

The mixed nut oil composition containing at least two unsaturated fatty acids according to the present invention is capable of sufficiently ingesting the unsaturated fatty acids of the nuts and also imparts a nutty flavor unique to nuts to the food to satisfy consumers' , And is useful for providing a composition having enhanced preservation of nuts if it additionally contains plant sterols and tocopherols, thereby ensuring high oxidation stability.

Hereinafter, the present invention will be described in detail.

In one aspect of the present invention, the present invention provides a method for producing a soybean oil, which comprises mixing at least two kinds selected from the group consisting of hodo oil, shakira oil, peanut oil, almond oil, pecan oil, cashew nut oil, hazelnut oil, macadamia oil, pistachio oil, The present invention provides a mixed nut oil composition containing nuts and unsaturated fatty acids and having excellent flavor.

The term " unsaturated fatty acid " as used herein refers to a fatty acid linked by one or more double bonds (unsaturated bonds) between the carbon atoms of a fatty acid chain. The fatty acid has one double bond according to the number of its double bonds. Fatty acids and fatty acids having two or more double bonds are called highly unsaturated fatty acids.

Examples of the unsaturated fatty acids include caprolactic acid (C10: 1), laurolactic acid (C12: 1), myristoleic acid (C14: 1), palmitoleic acid (C16: (20: 5), which is contained in a large amount in fish oil, and acid (C20: 1), linoleic acid (C18: 2), linolenic acid (C18: 3), stearidonic acid DHA (22: 6) and the like.

In the present invention, the unsaturated fatty acid is preferably composed of oleic acid, linoleic acid and linolenic acid.

In the mixed nut oil composition, the nut oil may have a composition ratio different from each other depending on the combination, and preferably 5 to 60% by weight of the nut oil may be contained in the mixed nut and oil composition.

In the present invention, the nut oil can be used as long as it is commercially available.

The mixed nut oil composition according to this aspect of the present invention contains about 65 to 95% by weight, more preferably about 71 to 91% by weight, of unsaturated fatty acids consisting of oleic acid, linoleic acid and linolenic acid of two or more nuts . These higher levels of unsaturated fatty acids in nuts can lower the incidence of cardiovascular disease.

In one embodiment, the mixed nut oil composition is prepared by mixing 40-70 wt% peanut oil, 28-45 wt% hodson oil, and 2-15 wt% almond oil. Herein, the peanut oil contains 75 to 85% of unsaturated fatty acids, the foaming oil contains 85 to 95% of unsaturated fatty acids, and the almond oil contains 85 to 95% of unsaturated fatty acids.

In another embodiment, the mixed nut oil composition is prepared by mixing 40 to 60 wt% of cashew nut oil and 40 to 60 wt% of macadamia oil. Herein, the cashew nut oil contains 70 to 90% of unsaturated fatty acids, and the macadamia oil contains 70 to 90% of unsaturated fatty acids.

In another embodiment, the mixed nut oil composition is prepared by mixing 30 to 50 wt% of hosui oil and 50 to 70 wt% of almond oil. Herein, the fodder milk contains 85 to 95% of unsaturated fatty acids, and the almond oil contains 85 to 95% of unsaturated fatty acids.

In still another embodiment, the mixed nut oil composition is prepared by mixing pumpkin seed oil 50-70 wt%, hodson oil 25-35 wt%, and almond oil 5-15 wt%. Here, the pumpkin seed oil contains 70 to 90% of unsaturated fatty acid, the hodo milk contains 85 to 95% of unsaturated fatty acid, and the almond oil contains 85 to 95% of unsaturated fatty acid.

The mixed nut and oil composition according to the above aspect of the present invention may be used in combination with soybean oil, soybean oil, corn oil, Vegetable oils selected from the group consisting of flaxseed oil, sesame oil, perilla oil, and olive oil.

The mixed nut and oil composition according to an embodiment of the present invention not only contains two or more kinds of nutsunsaturated fatty acids that are good for the body but also provides nutritious flavor unique to nuts and gives an excellent flavor Can be obtained. Accordingly, the mixed nut oil composition of the present invention has an advantage that it can easily take up unsaturated fatty acids of nuts easily without consuming a large amount of nuts.

In another aspect of the present invention, the present invention provides a mixed nut oil composition further comprising a plant sterol and tocopherol.

The plant sterols and tocopherols have high antioxidative properties and thus the oxidation stability can be improved when they are added to the mixed nut oil composition.

The main components of plant sterols are sitosterol, stigma sterol and campe sterol, and have many physiological activities such as inhibiting an increase in blood cholesterol concentration.

As used herein, the term "plant sterol" refers to a compound belonging to the unsaponifiable compound contained in vegetable fats, and any plant sterol may be used. Examples of such sterols include sitosterol, campesterol, stigmasterol, spinosterol, One or more plant sterols selected from the group consisting of desmostelol, charlianosterol, polyferesterol, clionasterol, ergosterol, fucosterol can be used.

The plant sterol may be added in an amount of 0.001 to 7 parts by weight based on 100 parts by weight of the total mixed nut and oil composition excluding the plant sterol. Preferably, the plant sterol may be added in an amount of 0.001 to 5 parts by weight, more preferably 0.01 to 3 parts by weight. When added in the above range, a favorable oxidation stability effect can be obtained.

Tocopherol refers to vitamin E, which is found in vegetable oils such as soybean oil, canola oil, cottonseed oil and coconut oil. In vivo, it scavenges free radicals and inhibits the production of free radicals and lipid peroxides. Prevention function,

More specifically, in the present invention, α, β, γ, δ-tocopherol or a mixture thereof can be used. Further, when the tocopherol is further added to the mixed nut oil composition of the present invention, excellent oxidation stability can be secured.

The tocopherol may be added in an amount of 0.001 to 7 parts by weight, preferably 0.001 to 5 parts by weight, more preferably 0.01 to 3 parts by weight, based on 100 parts by weight of the mixed nut oil composition excluding tocopherol. . When added in the above range, a favorable oxidation stability effect can be obtained.

In another aspect of the present invention, the present invention provides a food containing the mixed nut oil composition.

The mixed nut and oil composition according to an embodiment of the present invention imparts a pale and palatable taste peculiar to nuts at the time of cooking, so that the food using the mixed nut and oil composition of the present invention has an excellent flavor.

Hereinafter, the present invention will be described in detail by way of examples, but these examples are described by way of example and the technical scope of the present invention is not limited to the embodiments. "%" Means "% by weight" unless otherwise stated.

Example: Preparation of nut oil composition

Example 1

60% peanut oil, 35% walnut oil and 5% almond oil were mixed to prepare a mixed nut oil composition.

The peanut oil contained 43.7% of oleic acid, 34.5% of linoleic acid and 79.2% of unsaturated fatty acids of 0.1% of linolenic acid. Fodoo milk contained 90.0% of unsaturated fatty acids of 14.1% oleic acid, 62.5% linoleic acid and 13.7% linolenic acid And almond oil containing 69.0% of oleic acid, 22.2% of linoleic acid and 91.9% of unsaturated fatty acid of 0.1% of linolenic acid was used.

Example 2

50% by weight of cashew nut oil, and 50% by weight of macadamia oil were mixed to prepare a mixed nut oil composition. The cashew nut oil contained 61.1% of oleic acid, 18.0% of linoleic acid, and 79.8% of unsaturated fatty acids of 0.2% of linolenic acid. Macadamia oil contained 85.3% of unsaturated fatty acids having 57.8% oleic acid, 2.7% linoleic acid and 3.4% linolenic acid Respectively.

Example 3

40% by weight of horseradish oil and 60% by weight of almond oil were mixed to prepare a mixed nut oil composition. The above-mentioned horseradish oil contains 90% of unsaturated fatty acids of 14.1% of oleic acid, 62.5% of linoleic acid and 13.7% of linolenic acid, and 91.9% of unsaturated fatty acids of 69.0% of oleic acid, 22.2% of linoleic acid and 0.1% of linolenic acid Respectively.

Example 4

60% by weight of pumpkin seed oil, 30% by weight of horseradish oil and 10% by weight of almond oil were mixed to prepare a mixed nut oil composition. The pumpkin seed oil used was one containing 34.7% of oleic acid, 46.0% of linoleic acid and 81.0% of unsaturated fatty acids of 0.2% of linolenic acid. Hodor oil contained 90.6% of unsaturated fatty acids of 14.1% oleic acid, 62.5% linoleic acid and 13.7% linolenic acid And almond oil containing 69.0% of oleic acid, 22.2% of linoleic acid and 91.9% of unsaturated fatty acid of 0.1% of linolenic acid was used.

Example 5

To 100 parts by weight of the mixed nut and oil composition prepared in Example 1 were added 0.01 part by weight of tocopherol (from soybean) and 2.0 parts by weight of plant sterol (from soybean), and the mixture was mixed at 70 캜 for 30 minutes and then filtered to obtain a mixed nut oil composition .

Example 6

0.1 part by weight of tocopherol (derived from soybean) and 0.5 part by weight of plant sterol (derived from soybean) were added to 100 parts by weight of the mixed nut and oil composition prepared in Example 2, followed by mixing at 70 to 30 minutes, followed by filtration to obtain a mixed nut and oil composition .

Example 7

1.0 part by weight of tocopherol (derived from soybean) and 0.05 part by weight of plant sterol (derived from soybean) were added to 100 parts by weight of the mixed nut and oil composition prepared in Example 3, followed by mixing at 70 to 30 minutes, followed by filtration to obtain a mixed nut and oil composition .

Example 8

2.0 parts by weight of tocopherol (derived from soybean) and 0.01 part by weight of plant sterol (derived from soybean) were added to 100 parts by weight of the mixed nut and oil composition prepared in Example 4, and the mixture was mixed at 70 to 30 minutes, .

Comparative Example 1

Peanut oil 100% nut oil composition was used as a sample of Comparative Example 1. The peanut oil containing 43.7% oleic acid, 34.5% linoleic acid, 0.1% linolenic acid and 79.2% unsaturated fatty acid was used.

Comparative Example 2

A cashew nut oil 100% nut oil composition was used as a sample of Comparative Example 2. The cashew nut oil containing 61.1% oleic acid, 18.0% linoleic acid, 0.2% linolenic acid and 79.8% unsaturated fatty acid was used.

Comparative Example 3

A 100% noodle oil composition of hosooin was used as a sample of Comparative Example 3. The fodder oil containing 14.1% oleic acid, 62.5% linoleic acid, 13.7% linolenic acid and 90.6% unsaturated fatty acid was used.

Comparative Example 4

The pumpkin seed oil 100% nut oil composition was used as a sample of Comparative Example 4. The pumpkin seed oil used was 34.7% oleic acid, 46.0% linoleic acid, 0.2% linolenic acid and 81.0% unsaturated fatty acid.

The compositions of the mixed nut and oil compositions used in the above Examples and Comparative Examples are shown in Table 1 below.

Nut oil composition Component (wt.%) Tocopherol
(Parts by weight) Vegetable
Sterol
(Parts by weight) Peanut oil Cashew nut Hodouyu Pumpkin seed oil Macadamia yu Almond oil Example 1 60 35 5 Example 2 50 50 Example 3 40 60 Example 4 30 60 10 Example 5 60 35 5 0.01 2.0 Example 6 50 50 0.1 0.5 Example 7 40 60 1.0 0.05 Example 8 30 60 10 2.0 0.01 Comparative Example 1 100 Comparative Example 2 100 Comparative Example 3 100 Comparative Example 4 100

Experimental Example

Experimental Example  One: Nut oil  Fatty acid composition analysis of composition

The composition of the fatty acid composition (Fatty Acid No. 10, General Test Method 1.1, Food and Drug Administration) was measured using the mixed nut oil composition prepared in Examples 1 to 8 and Comparative Examples 1 to 4 as an experimental group. The test results are shown in Table 2 below.

division (Wt%) of 100 parts by weight of the nut oil composition, Oleic acid Linoleic acid Linolenic acid Unsaturated fatty acid Example 1 34.6 43.7 4.8 83.9 Example 2 59.4 10.3 1.8 82.6 Example 3 47.0 38.3 5.5 91.4 Example 4 31.9 48.6 4.3 85.0 Example 5 34.6 43.7 4.8 83.9 Example 6 59.4 10.3 1.8 82.6 Example 7 46.8 38.5 5.5 91.5 Example 8 31.8 48.6 4.3 84.8 Comparative Example 1 43.7 34.5 0.1 79.2 Comparative Example 2 61.1 18.0 0.2 79.8 Comparative Example 3 14.1 62.5 13.7 90.6 Comparative Example 4 34.7 46.0 0.2 81.0

The results of analysis of the fatty acid composition of the mixed nuts and oil compositions of Table 2 show that the mixed nuts and oil compositions of Examples 1 to 8 have a higher unsaturated fatty acid content than the nuts oil compositions of Comparative Nos. 1 to 4, , Oleic acid, linoleic acid, and linolenic acid, which are major unsaturated fatty acids, are uniformly dispersed without being biased on specific fatty acids, and thus more balanced unsaturated fatty acid intake is possible.

Experimental Example  2: Nut oil  Sensory evaluation of composition

Sensory tests were carried out on the nut oil compositions prepared in Examples 1 to 8 and Comparative Examples 1 to 4.

50 ml of each of the above samples was placed in a 100 ml PET bottle and heated at 30 ° C in a water bath for 10 minutes to use as a sensory evaluation sample. The sensory evaluation results are shown in Table 3 below.

The sensory test was carried out in a total of 30 sensory evaluation panels, and the warmed nut oil composition samples of Examples 1 to 8 and Comparative Examples 1 to 4 were presented to evaluate appearance and flavor, and then the appearance and flavor Was rated at 0 when it was very bad, 5 when it was not bad, and 9 when it was very good, and the average value of the evaluation values was calculated.

division Exterior zest Overall likelihood color Compliment Softness Already / odor Example 1 8.7 8.8 8.5 8.5 8.5 Example 2 8.6 8.4 8.3 8.3 8.3 Example 3 8.6 7.8 7.5 7.5 7.5 Example 4 7.5 7.5 7.3 7.3 7.4 Example 5 8.6 8.7 8.5 8.6 8.6 Example 6 8.6 8.5 8.5 8.4 8.4 Example 7 8.5 8.0 7.4 7.3 7.4 Example 8 7.6 7.5 7.4 7.4 7.5 Comparative Example 1 8.7 8.3 7.8 7.6 7.7 Comparative Example 2 8.5 8.0 7.5 7.8 7.8 Comparative Example 3 8.6 6.5 6.0 6.0 6.2 Comparative Example 4 7.4 7.1 7.1 6.8 7.0

From the sensory evaluation results of the nut oil composition of Table 3, it can be seen that the mixed nut oil compositions according to Examples 1 to 8 of the present invention are superior to those of Comparative Examples 1 to 4 prepared in a single 100% nut and oil passage. This is thought to be due to the synergistic effect of the mixed nut oil composition of Examples 1 to 8 in terms of sensory properties by covering the inherent flavor of the oil of 100% in a single nut, due to the mixing of nut oils having various characteristics.

Experimental Example  3: Nut oil  Using the composition, fried Fried water  Sensory evaluation

Frying experiments were carried out with the nut oil compositions prepared in Examples 1 to 8 and Comparative Examples 1 to 4 above.

3L of each nut oil composition was put into a 4L fryer and fried sweet potatoes dipped in dough (60% of purified water, 39.3% of flour, 0.7% of purified salt) were fried at 180 ° C for 2 minutes to use as a sensory evaluation sample. Respectively.

The sensory test was performed to evaluate the appearance, texture and flavor of the sensory evaluation panels of a total of 30 sensory evaluation panels by presenting fried sweet potato samples fried with the nut oil compositions of Examples 1 to 8 and Comparative Examples 1 to 4, respectively. Thereafter, the sensory test paper was displayed in accordance with the 9-point scale standard of 0 when the appearance, texture, and flavor were bad, 5 when it was not bad, 9 when it was not good, and the average value of the evaluation values was calculated .

division Exterior Texture and flavor Overall
Likelihood color shape Crispy Compliment Softness Example 1 8.5 8.6 8.6 8.2 8.3 8.4 Example 2 8.3 8.5 8.5 8.1 8.5 8.6 Example 3 8.4 8.5 8.2 7.8 7.9 7.8 Example 4 8.0 8.4 7.9 7.7 7.9 7.8 Example 5 8.6 8.6 8.4 8.3 8.2 8.3 Example 6 8.4 8.5 8.6 8.0 8.4 8.4 Example 7 8.5 8.5 8.3 7.9 8.1 8.0 Example 8 8.2 8.5 7.9 7.6 7.9 7.8 Comparative Example 1 7.2 8.5 8.4 6.9 6.5 6.8 Comparative Example 2 7.8 8.4 8.3 7.8 8.0 8.1 Comparative Example 3 7.1 8.4 7.7 6.3 6.4 6.4 Comparative Example 4 7.4 8.5 7.8 7.3 7.6 7.5

The results of the sweet potato frying sensory evaluation of Table 4 above show that the fried sweet potato frying with the mixed nut and oil composition of Examples 1 to 8 of the present invention is superior to the single 100% nuts and the euro fried samples of Comparative Examples 1 to 4 .

This is in agreement with the sensory evaluation result of the nut oil composition of Experimental Example 2, and the reason why the fried sweet potato fried with the mixed nuts and oil composition of Examples 1 to 8 is high is because of the mixed nut oil having various characteristics, It is believed that this is due to the synergy effect in terms of sensuality by covering the inherent flavor of 100% oil.

Experimental Example  4: Mix according to the present invention Nut oil  Oxidation stability test of composition

The oxidation stability of the oil-and-fat composition prepared in Examples 1 to 8 was evaluated. The evaluation method was Lansi Mat 743 (Rancimat 743, Metrohm, Switzerland). The Lanse mat is a method for measuring the time (hr) required to change the electrical conductivity by collecting the air in contact with the oil in the distilled water by discharging air at a constant flow rate while heating the oil at a constant temperature (100 ° C) The higher the matte results, the higher the oxidation stability. The measurement results are shown in Table 5 below.

division Oxidation stability (hr, Rancimat 743) Example 1 17.4 Example 2 23.7 Example 3 21.3 Example 4 17.1 Example 5 19.3 Example 6 28.1 Example 7 26.8 Example 8 22.6

In Table 5, the oxidation stability of the mixed nut oil compositions of Examples 5 to 8, in which tocopherol and plant sterol were further added, was superior to the mixed nut oil compositions of Examples 1 to 4.

As a result of the experiment, the mixed nut and oil composition according to the present invention contains two or more kinds of unsaturated fatty acids, and it is possible to ingest two or more kinds of unsaturated fatty acids as they are, so that they are nutritious and have good flavor, It can be confirmed that the addition of the plant sterol has more excellent oxidation stability.

Claims (8)

A mixed nut oil composition comprising at least two kinds of nut oils and containing 65 to 95% by weight of an unsaturated fatty acid.
The method according to claim 1,
Wherein the nut oil is selected from the group consisting of fodder oil, sesame oil, peanut oil, almond oil, pecan oil, cashew nut oil, hazelnut oil, macadamia oil, pistachio oil, pumpkin seed oil.
The method according to claim 1,
Wherein the mixed nut oil composition further comprises plant sterol and tocopherol.
The method of claim 3,
Wherein the mixed nut oil composition comprises 40 to 70% by weight of peanut oil, 28 to 45% by weight of hodsu oil, and 2 to 15% by weight of almond oil.
The method according to claim 1,
Wherein the mixed nut oil composition comprises 40 to 60% by weight of cashew nut oil and 40 to 60% by weight of macadamia oil.
The method according to claim 1,
Wherein the mixed nut oil composition comprises 30 to 50 wt% of hoso oil, and 50 to 70 wt% of almond oil.
The method according to claim 1,
The mixed nut oil composition may be selected from the group consisting of soybean oil, corn oil, rapeseed oil, high oleic vegetable oil, palm oil, palm olein oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, grape seed oil, , And olive oil. ≪ RTI ID = 0.0 > 11. < / RTI >
A food containing the mixed nut oil composition according to any one of claims 1 to 7.