KR20230094016A - Composition for color value stabilization of oils and oils comprising the same - Google Patents
Composition for color value stabilization of oils and oils comprising the same Download PDFInfo
- Publication number
- KR20230094016A KR20230094016A KR1020210183149A KR20210183149A KR20230094016A KR 20230094016 A KR20230094016 A KR 20230094016A KR 1020210183149 A KR1020210183149 A KR 1020210183149A KR 20210183149 A KR20210183149 A KR 20210183149A KR 20230094016 A KR20230094016 A KR 20230094016A
- Authority
- KR
- South Korea
- Prior art keywords
- oil
- weight
- composition
- oils
- parts
- Prior art date
Links
- 239000003921 oil Substances 0.000 title claims abstract description 129
- 239000000203 mixture Substances 0.000 title claims abstract description 64
- 230000006641 stabilisation Effects 0.000 title abstract description 5
- 238000011105 stabilization Methods 0.000 title abstract description 5
- 239000003925 fat Substances 0.000 claims abstract description 80
- 238000010438 heat treatment Methods 0.000 claims abstract description 43
- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 0.000 claims abstract description 29
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N dodecahydrosqualene Natural products CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 claims abstract description 29
- 229940031439 squalene Drugs 0.000 claims abstract description 29
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 claims abstract description 29
- YYGNTYWPHWGJRM-UHFFFAOYSA-N (6E,10E,14E,18E)-2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene Chemical compound CC(C)=CCCC(C)=CCCC(C)=CCCC=C(C)CCC=C(C)CCC=C(C)C YYGNTYWPHWGJRM-UHFFFAOYSA-N 0.000 claims abstract description 26
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 24
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 22
- 229930003799 tocopherol Natural products 0.000 claims abstract description 22
- 239000011732 tocopherol Substances 0.000 claims abstract description 22
- 235000010384 tocopherol Nutrition 0.000 claims abstract description 22
- 229960001295 tocopherol Drugs 0.000 claims abstract description 22
- 238000002845 discoloration Methods 0.000 claims abstract description 18
- 235000019198 oils Nutrition 0.000 claims description 124
- 235000019197 fats Nutrition 0.000 claims description 77
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 27
- 229930195729 fatty acid Natural products 0.000 claims description 27
- 239000000194 fatty acid Substances 0.000 claims description 27
- -1 glycerin fatty acid ester Chemical class 0.000 claims description 26
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 22
- 239000000787 lecithin Substances 0.000 claims description 22
- 235000010445 lecithin Nutrition 0.000 claims description 22
- 229940067606 lecithin Drugs 0.000 claims description 22
- 239000003995 emulsifying agent Substances 0.000 claims description 21
- 239000003549 soybean oil Substances 0.000 claims description 21
- 235000012424 soybean oil Nutrition 0.000 claims description 21
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 18
- 235000011187 glycerol Nutrition 0.000 claims description 17
- 235000019486 Sunflower oil Nutrition 0.000 claims description 6
- 239000000828 canola oil Substances 0.000 claims description 6
- 235000019519 canola oil Nutrition 0.000 claims description 6
- 239000002600 sunflower oil Substances 0.000 claims description 6
- 235000019482 Palm oil Nutrition 0.000 claims description 4
- 238000012423 maintenance Methods 0.000 claims description 4
- 239000002540 palm oil Substances 0.000 claims description 4
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 3
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 3
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 1
- 239000008158 vegetable oil Substances 0.000 claims 1
- 230000000052 comparative effect Effects 0.000 description 50
- 239000002253 acid Substances 0.000 description 30
- 239000008162 cooking oil Substances 0.000 description 20
- 239000008157 edible vegetable oil Substances 0.000 description 18
- 239000003963 antioxidant agent Substances 0.000 description 15
- 235000006708 antioxidants Nutrition 0.000 description 15
- 230000003647 oxidation Effects 0.000 description 9
- 238000007254 oxidation reaction Methods 0.000 description 9
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 230000003078 antioxidant effect Effects 0.000 description 7
- 239000000284 extract Substances 0.000 description 7
- 229940094952 green tea extract Drugs 0.000 description 7
- 235000020688 green tea extract Nutrition 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 6
- 239000006185 dispersion Substances 0.000 description 6
- 240000007817 Olea europaea Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 229940092258 rosemary extract Drugs 0.000 description 5
- 235000020748 rosemary extract Nutrition 0.000 description 5
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 5
- 230000003111 delayed effect Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000419 plant extract Substances 0.000 description 3
- YYGNTYWPHWGJRM-AAJYLUCBSA-N squalene group Chemical group CC(C)=CCC\C(\C)=C\CC\C(\C)=C\CC\C=C(/C)\CC\C=C(/C)\CCC=C(C)C YYGNTYWPHWGJRM-AAJYLUCBSA-N 0.000 description 3
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 229940083466 soybean lecithin Drugs 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- WGVKWNUPNGFDFJ-DQCZWYHMSA-N β-tocopherol Chemical compound OC1=CC(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C WGVKWNUPNGFDFJ-DQCZWYHMSA-N 0.000 description 2
- GZIFEOYASATJEH-VHFRWLAGSA-N δ-tocopherol Chemical compound OC1=CC(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1 GZIFEOYASATJEH-VHFRWLAGSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 240000000385 Brassica napus var. napus Species 0.000 description 1
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- GZIFEOYASATJEH-UHFFFAOYSA-N D-delta tocopherol Natural products OC1=CC(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 GZIFEOYASATJEH-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- XYAUIVRRMJYYHR-UHFFFAOYSA-N acetic acid;propane-1,2,3-triol Chemical class CC(O)=O.OCC(O)CO XYAUIVRRMJYYHR-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- MTEOMEWVDVPTNN-UHFFFAOYSA-E almagate Chemical compound O.O.[OH-].[OH-].[OH-].[OH-].[OH-].[OH-].[OH-].[Mg+2].[Mg+2].[Mg+2].[Al+3].[O-]C([O-])=O MTEOMEWVDVPTNN-UHFFFAOYSA-E 0.000 description 1
- 229940087168 alpha tocopherol Drugs 0.000 description 1
- 229940066595 beta tocopherol Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000010389 delta-tocopherol Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000007515 enzymatic degradation Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 235000010382 gamma-tocopherol Nutrition 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical compound CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229940005741 sunflower lecithin Drugs 0.000 description 1
- 229960000984 tocofersolan Drugs 0.000 description 1
- 125000002640 tocopherol group Chemical group 0.000 description 1
- 229930195735 unsaturated hydrocarbon Natural products 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000002076 α-tocopherol Substances 0.000 description 1
- 235000004835 α-tocopherol Nutrition 0.000 description 1
- 239000011590 β-tocopherol Substances 0.000 description 1
- 235000007680 β-tocopherol Nutrition 0.000 description 1
- 239000002478 γ-tocopherol Substances 0.000 description 1
- QUEDXNHFTDJVIY-DQCZWYHMSA-N γ-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-DQCZWYHMSA-N 0.000 description 1
- 239000002446 δ-tocopherol Substances 0.000 description 1
Images
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
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
- A23V2200/048—Preventing colour changes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/184—Emulsifier
- A23V2250/1842—Lecithin
Abstract
본 출원은 스쿠알렌 및 토코페롤을 포함하는 유지의 색가 안정용 조성물, 이를 포함하는 유지, 및 가열에 의한 유지의 변색을 지연시키는 방법에 관한 것이다. The present application relates to a composition for color value stabilization of fats and oils containing squalene and tocopherol, fats and oils containing the same, and a method for delaying discoloration of fats and oils by heating.
Description
본 출원은 유지의 색가 안정용 조성물 및 이를 포함하는 유지에 관한 것이다.The present application relates to a composition for color value stability of fats and oils and fats and oils containing the same.
일반적으로 업소에서 튀김용으로 사용하는 식용유(이하, 튀김유)는 150-200℃의 고온에서 장시간 반복적으로 사용되고 있는데, 고온이라는 조건과 튀김 조리물에서 유래되는 성분들로 인해 착색되고 산패가 진행되며 튀김 조리물에서 유래된 수분은 튀김유를 가수분해하여 유리지방산을 증가시키므로 튀김유의 산가(Acid value)가 높아진다. In general, cooking oil (hereinafter referred to as frying oil) used for frying in businesses is repeatedly used at a high temperature of 150-200 ° C for a long time. Moisture derived from cooking water hydrolyzes frying oil to increase free fatty acids, so the acid value of frying oil increases.
한편, 식품공전에 따르면 튀김용 유지(油脂)는 산가가 3.0 이하이어야 하고, 이 이상일 경우 새로운 유지로 교환하라고 권고하고 있다. 그러나, 실제 튀김 업소에서는 산가의 상승 속도보다 튀김유의 색상변화 속도가 더욱 빠르기 때문에 산가가 3.0 이하이더라도 착색에 의한 튀김 조리물의 품질가치 저하를 피하기 위해 새로운 튀김유로 교체하게 되므로 튀김유의 색상은 산가와 더불어 식용유의 교체에 중요한 요소로 활용되고 있다.On the other hand, according to the food code, oil for frying (油脂) should have an acid value of 3.0 or less, and if it is more than this, it is recommended to replace it with a new oil. However, in actual frying establishments, the color change rate of frying oil is faster than the rate of increase in acid value, so even if the acid value is less than 3.0, it is replaced with new frying oil to avoid deterioration of the quality value of fried food due to coloring. It is used as an important factor in replacing cooking oil.
통상적으로 유지의 산화 방지를 위해 항산화제를 적용하고 있으나 튀김유에서는 항산화제의 투입이 반드시 산가 및 색상 변화 지연 효과로 나타나지 않고, 산가에 효과적인 항산화제라도 튀김유의 색상 변화를 지연시키는 효과는 나타내지 않는 물질들이 있는바, 튀김유의 가열에 의한 색가 변화를 지연시키기 위한 새로운 성분들의 개발이 필요하다. In general, antioxidants are applied to prevent oxidation of fats and oils, but in frying oil, the input of antioxidants does not necessarily show the effect of delaying acid value and color change, and even if antioxidants are effective in acid value, they do not show the effect of delaying color change of frying oil. There is a bar, it is necessary to develop new components for delaying the change in color value by heating the frying oil.
본 출원은 가열에 의한 유지의 변색을 지연시킬 수 있는 색가 안정용 조성물을 제공하는 것을 목적으로 한다. An object of the present application is to provide a composition for color stability that can delay discoloration of fats and oils by heating.
또한, 본 출원은 가열에 의한 변색이 지연되는 유지를 제공하는 것을 목적으로 한다. In addition, an object of the present application is to provide a maintenance that is delayed in discoloration by heating.
또한, 본 출원은 가열에 의한 유지의 변색을 지연시키는 방법을 제공하는 것을 목적으로 한다. In addition, an object of the present application is to provide a method for delaying discoloration of fat or oil by heating.
이하, 본 출원을 상세히 설명한다. Hereinafter, this application will be described in detail.
본 출원의 일 측면은 유지(油脂)의 색가 안정용 조성물을 제공한다. One aspect of the present application provides a composition for color stability of oil and fat (油脂).
상기 '유지'는 일반적으로 기름(oil)과 지방(fat)을 포함하는 의미로 사용되며, 본 출원에서 유지는 식용유를 의미하고, 구체적으로 튀김유로 사용될 수 있는 식용유를 의미한다. The 'fat' is generally used in the sense of including oil and fat, and in this application, fat and oil means edible oil, and specifically means edible oil that can be used as frying oil.
상기 유지의 예로는 대두유(soy bean oil), 올리브유(olive oil), 팜유(palm oil), 옥수수유(corn oil), 팜올레인유(palm olein oil), 팜스테아린유(palm stearin oil), 야자유(coconut oil), 카놀라유(canola oil) 및 해바라기유(sunflower oil)를 들 수 있으나, 이에 한정되는 것은 아니다.Examples of the fats and oils include soy bean oil, olive oil, palm oil, corn oil, palm olein oil, palm stearin oil, palm oil (coconut oil), canola oil (canola oil) and sunflower oil (sunflower oil), but is not limited thereto.
상기 '색가(color value)'는 색의 명도와 채도를 수치화한 값을 의미하고, 상기'색가 안정'은 초기 유지의 색가와 비교하여, 초기 유지를 가열하여 고온에서 특정 시간 동안 지속시킨 후의 유지의 색가의 변화가 적은 것을 의미한다. 또한, 본 출원에서 색가 안정은 가열에 의한 변색 억제, 가열에 의한 변색 지연, 가열에 의한 착색 방지, 가열에 의한 착색 억제 및 가열에 의한 착색 지연과 혼용하여 사용할 수 있다. The 'color value' refers to a numerical value of color brightness and saturation, and the 'color value stability' is maintained after heating the initial fat and maintaining it for a specific time at a high temperature, compared to the color value of the initial fat. This means that the change in color value of In addition, in the present application, color stability may be used in combination with inhibition of discoloration by heating, delay in discoloration by heating, prevention of discoloration by heating, inhibition of discoloration by heating, and delay in discoloration by heating.
본 출원의 유지의 색가 안정용 조성물은 스쿠알렌 및 토코페롤을 포함한다.The composition for color stability of fats and oils of the present application includes squalene and tocopherol.
상기 스쿠알렌은 탄소 30개, 수소 50개가 여섯 개의 이중결합체로 연결된 불포화 탄화수소로 인체와 동, 식물계에 널리 분포 되어있으며, 특히 심해상어에 많이 함유되어 있다. 상기 스쿠알렌은 추출물에서 분리된 것, 합성된 것 또는 시판되는 제품 중 어느 것이든 제한없이 사용할 수 있다. 상기 스쿠알렌을 유지의 색가 안정용 조성물에 포함함으로써 가열에 의한 유지의 변색을 지연시킬 수 있다. The squalene is an unsaturated hydrocarbon having 30 carbon atoms and 50 hydrogen atoms connected by six double bonds, and is widely distributed in the human body, animals, and plants, and is particularly contained in deep-sea sharks. The squalene may be used without any limitation among those isolated from extracts, synthesized products, or commercially available products. By including the squalene in the composition for color stability of fats and oils, discoloration of fats and oils by heating can be delayed.
상기 스쿠알렌의 함량은 조성물 전체 중량에 대하여 1 내지 29 중량%일 수 있다. 구체적으로 스쿠알렌의 함량의 하한치는 1 중량%, 2 중량%, 3 중량%, 4 중량%, 5 중량%, 6 중량%, 7 중량%, 8 중량%, 9 중량%, 10 중량%, 11 중량%, 12 중량%, 13 중량%, 14 중량%, 또는 15 중량% 일 수 있고, 스쿠알렌 함량의 상한치는 29 중량%, 28 중량%, 27 중량%, 26 중량%, 25 중량%, 24 중량%, 23 중량%, 22 중량%, 21 중량%, 20 중량%, 19 중량%, 18 중량%, 17 중량%, 16 중량%, 또는 15 중량% 일 수 있다. 또한, 스쿠알렌의 함량은 상기 기재된 함량의 하한치에서 선택된 하나와 상한치에서 선택된 하나의 수치를 조합한 범위일 수 있다. 예를 들어, 5 내지 29 중량%, 5 내지 25 중량%, 5 내지 20 중량%, 5 내지 15 중량%, 5 내지 10 중량%, 10 내지 29 중량%, 10 내지 25 중량%, 또는 10 내지 15 중량% 등일 수 있다. 스쿠알렌을 상기 함량으로 첨가함으로써, 유지에 적용하는 경우에 가열에 의한 유지의 변색과 산가 상승을 효과적으로 지연시킬 수 있다. The content of squalene may be 1 to 29% by weight based on the total weight of the composition. Specifically, the lower limit of the content of squalene is 1% by weight, 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, 7% by weight, 8% by weight, 9% by weight, 10% by weight, 11% by weight %, 12 wt%, 13 wt%, 14 wt%, or 15 wt%, and the upper limit of the squalene content is 29 wt%, 28 wt%, 27 wt%, 26 wt%, 25 wt%, 24 wt% , 23 wt%, 22 wt%, 21 wt%, 20 wt%, 19 wt%, 18 wt%, 17 wt%, 16 wt%, or 15 wt%. In addition, the content of squalene may be a combination of one value selected from the lower limit of the content described above and one selected from the upper limit value. 5 to 29%, 5 to 25%, 5 to 20%, 5 to 15%, 5 to 10%, 10 to 29%, 10 to 25%, or 10 to 15 % by weight and the like. By adding squalene in the above content, discoloration and acid value increase of fats and oils due to heating can be effectively delayed when applied to fats and oils.
상기 토코페롤은 지용성 비타민 E의 유도체의 일군으로, α-토코페롤, β-토코페롤, γ-토코페롤, 및 δ-토코페롤 중 어느 하나 이상 또는 이들의 혼합물을 사용할 수 있으며, 추출물에서 분리된 것, 합성된 것 또는 시판되는 제품 중 어느 것이든 제한없이 사용할 수 있다. The tocopherol is a group of derivatives of fat-soluble vitamin E, and any one or more of α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol or a mixture thereof may be used, and those isolated from extracts or synthesized ones Alternatively, any of commercially available products may be used without limitation.
상기 토코페롤의 함량은 조성물 전체 중량에 대하여 1 내지 29 중량%일 수 있다. 구체적으로 토코페롤의 함량의 하한치는 1 중량%, 2 중량%, 3 중량%, 4 중량%, 5 중량%, 6 중량%, 7 중량%, 8 중량%, 9 중량%, 10 중량%, 11 중량%, 12 중량%, 13 중량%, 14 중량%, 또는 15 중량% 일 수 있고, 토코페롤 함량의 상한치는 29 중량%, 28 중량%, 27 중량%, 26 중량%, 25 중량%, 24 중량%, 23 중량%, 22 중량%, 21 중량%, 20 중량%, 19 중량%, 18 중량%, 17 중량%, 16 중량%, 또는 15 중량% 일 수 있다. 또한, 토코페롤의 함량은 상기 기재된 함량의 하한치에서 선택된 하나와 상한치에서 선택된 하나의 수치를 조합한 범위일 수 있으며, 예를 들어, 5 내지 29 중량%, 5 내지 25 중량%, 5 내지 20 중량%, 5 내지 15 중량%, 5 내지 10 중량%, 10 내지 29 중량%, 10 내지 25 중량%, 또는 10 내지 15 중량% 등일 수 있다. 토코페롤을 상기 함량으로 첨가함으로써 산가의 상승을 효과적으로 지연시킬 수 있다. The content of the tocopherol may be 1 to 29% by weight based on the total weight of the composition. Specifically, the lower limit of the content of tocopherol is 1% by weight, 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, 7% by weight, 8% by weight, 9% by weight, 10% by weight, 11% by weight %, 12%, 13%, 14%, or 15% by weight, and the upper limit of the tocopherol content is 29%, 28%, 27%, 26%, 25%, 24% by weight. , 23 wt%, 22 wt%, 21 wt%, 20 wt%, 19 wt%, 18 wt%, 17 wt%, 16 wt%, or 15 wt%. In addition, the content of tocopherol may be a range in which one selected from the lower limit of the content described above and one selected from the upper limit are combined, for example, 5 to 29% by weight, 5 to 25% by weight, 5 to 20% by weight. , 5 to 15 wt%, 5 to 10 wt%, 10 to 29 wt%, 10 to 25 wt%, or 10 to 15 wt%, and the like. By adding tocopherol in the above amount, the increase in acid value can be effectively delayed.
상기 유지의 색가 안정용 조성물은 유화제를 추가로 포함할 수 있다. The composition for color stability of the fat or oil may further include an emulsifier.
상기 유화제는 스쿠알렌과 토코페롤의 분산 안정성을 위해 첨가하는 것으로, 식품용 유화제를 사용할 수 있다. The emulsifier is added for dispersion stability of squalene and tocopherol, and an emulsifier for food may be used.
식품용 유화제의 예로는, 지방산 모노글리세리드류, 소르비탄지방산에스테르류, 자당의 지방산에스테르류, 글리세린지방산에스테르 또는 레시틴을 들 수 있으며, 구체적으로 글리세린지방산에스테르 또는 레시틴을 들 수 있다. 일반적인 유화제는 유지에 혼합된 후 가열 시에 유지의 색상 변화를 가속시키는 악영향이 있는데, 유화제로 글리세린지방산에스테르와 레시틴을 적정량 사용하면 가열 시 유지의 색상 변화를 방지 할 수 있다. Examples of emulsifiers for food include fatty acid monoglycerides, sorbitan fatty acid esters, sucrose fatty acid esters, glycerin fatty acid esters, or lecithin, and specifically include glycerin fatty acid esters or lecithin. General emulsifiers have a negative effect of accelerating the color change of fats and oils when heated after being mixed with fats and oils. Using appropriate amounts of glycerin fatty acid ester and lecithin as emulsifiers can prevent color change of fats and oils when heated.
상기 글리세린지방산에스테르는 식품 첨가물 공전에서 지방산과 글리세린 또는 폴리글리세린의 에스테르 또는 유도체로 정의되고 있다. 글리세린지방산에스테르의 예로는, 글리세린초산지방산에스테르, 글리세린젖산지방산 에스테르, 글리세린구연산지방산에스테르, 글리세린호박산지방산에스테르, 글리세린디아세틸주석산지방산에스테르, 글리세린초산에스테르, 폴리글리세린지방산에스테르 및 폴리글리세린축합리시놀레인산에스테르가 있다. The glycerin fatty acid ester is defined as an ester or derivative of fatty acid and glycerin or polyglycerin in the Food Additive Code. Examples of glycerin fatty acid esters include glycerin acetic acid fatty acid esters, glycerin lactic acid fatty acid esters, glycerin citric acid fatty acid esters, glycerin succinic acid fatty acid esters, glycerin diacetyl tartaric acid fatty acid esters, glycerin acetic acid esters, polyglycerol fatty acid esters and polyglycerin condensed ricinoleic acid. There are esters.
상기 레시틴의 예로는, 대두 레시틴, 카놀라 레시틴, 옥수수 레시틴, 해바라기 레시틴 등의 식물 레시틴과 난백 레시틴 등의 동물 레시틴을 들 수 있으며, 천연유래의 미정제 레시틴 (crude lecithin), 혹은 미정제 레시틴으로부터 중성지질, 지방산, 탄수화물, 단백질, 무기염, 스테롤, 색소 등의 불순물을 제거하여 얻어지는 고순도로 정제된 레시틴 (정제 레시틴) 그 어느 것을 사용해도 무방하며, 효소분해 처리한 효소 레시틴도 포함된다. Examples of the lecithin include plant lecithin, such as soybean lecithin, canola lecithin, corn lecithin, and sunflower lecithin, and animal lecithin, such as egg white lecithin. Any high-purity lecithin obtained by removing impurities such as lipids, fatty acids, carbohydrates, proteins, inorganic salts, sterols, and pigments (purified lecithin) may be used, and enzymatic lecithin subjected to enzymatic degradation is also included.
상기 유화제의 함량은 스쿠알렌 및 토코페롤을 합한 100 중량부에 대하여 300 내지 500 중량부 일 수 있다. 구체적으로, 유화제의 함량의 하한치는 300 중량부, 310 중량부, 320 중량부, 330 중량부, 340 중량부, 350 중량부, 360 중량부, 370 중량부, 380 중량부, 390 중량부, 또는 400 중량부 일 수 있고, 유화제 함량의 상한치는 500 중량부, 490 중량부, 480 중량부, 470 중량부, 460 중량부, 450 중량부, 440 중량부, 430 중량부, 420 중량부, 또는 410 중량부, 400 중량부 일 수 있다. 또한, 유화제의 함량은 상기 기재된 함량의 하한치에서 선택된 하나와 상한치에서 선택된 하나의 수치를 조합한 범위일 수 있으며, 예를 들어, 300 내지 450 중량부, 300 내지 420 중량부, 300 내지 400 중량부, 350 내지 450 중량부, 350 내지 420 중량부 등일 수 있다. The amount of the emulsifier may be 300 to 500 parts by weight based on 100 parts by weight of the sum of squalene and tocopherol. Specifically, the lower limit of the content of the emulsifier is 300 parts by weight, 310 parts by weight, 320 parts by weight, 330 parts by weight, 340 parts by weight, 350 parts by weight, 360 parts by weight, 370 parts by weight, 380 parts by weight, 390 parts by weight, or 400 parts by weight, and the upper limit of the emulsifier content is 500 parts by weight, 490 parts by weight, 480 parts by weight, 470 parts by weight, 460 parts by weight, 450 parts by weight, 440 parts by weight, 430 parts by weight, 420 parts by weight, or 410 parts by weight. parts by weight, it may be 400 parts by weight. In addition, the content of the emulsifier may be a combination of one selected from the lower limit of the content described above and one selected from the upper limit, for example, 300 to 450 parts by weight, 300 to 420 parts by weight, 300 to 400 parts by weight. , 350 to 450 parts by weight, 350 to 420 parts by weight, and the like.
상기 유화제로 글리세린지방산에스테르 및 레시틴의 조합을 사용할 경우 상기 글리세린지방산에스테르의 함량은 전체 유화제 100 중량부에 대하여 55 내지 90 중량부 일 수 있고, 상기 레시틴의 함량은 전체 유화제 100 중량부에 대하여 10 내지 45 중량부 일 수 있다. When using a combination of glycerin fatty acid ester and lecithin as the emulsifier, the content of the glycerin fatty acid ester may be 55 to 90 parts by weight based on 100 parts by weight of the total emulsifier, and the content of the lecithin is 10 to 100 parts by weight based on 100 parts by weight of the total emulsifier 45 parts by weight.
구체적으로, 상기 글리세린지방산에스테르 함량의 하한치는 55 중량부, 57 중량부, 60 중량부, 62 중량부, 65 중량부, 67 중량부, 70 중량부, 72 중량부, 또는 75 중량부 일 수 있고, 상한치는 90 중량부, 87 중량부, 85 중량부, 82 중량부, 80 중량부, 77 중량부, 또는 75 중량부 일 수 있다. 또한, 글리세린지방산에스테르의 함량은 상기 기재된 함량의 하한치에서 선택된 하나와 상한치에서 선택된 하나의 수치를 조합한 범위일 수 있다. 예를 들어, 60 내지 90 중량부, 65 내지 90 중량부, 60 내지 85 중량부, 60 내지 80 중량부, 또는 65 내지 85 중량부 등일 수 있다. Specifically, the lower limit of the content of the glycerin fatty acid ester may be 55 parts by weight, 57 parts by weight, 60 parts by weight, 62 parts by weight, 65 parts by weight, 67 parts by weight, 70 parts by weight, 72 parts by weight, or 75 parts by weight , The upper limit may be 90 parts by weight, 87 parts by weight, 85 parts by weight, 82 parts by weight, 80 parts by weight, 77 parts by weight, or 75 parts by weight. In addition, the content of the glycerin fatty acid ester may be a combination of one value selected from the lower limit of the content described above and one selected from the upper limit value. For example, it may be 60 to 90 parts by weight, 65 to 90 parts by weight, 60 to 85 parts by weight, 60 to 80 parts by weight, or 65 to 85 parts by weight.
또한, 상기 레시틴 함량의 하한치는 10 중량부, 15 중량부, 20 중량부, 또는 25 중량부 일 수 있고, 상한치는 45 중량부, 40 중량부, 35 중량부, 30 중량부, 또는 25 중량부 일 수 있다. 또한, 레시틴의 함량은 상기 기재된 함량의 하한치에서 선택된 하나와 상한치에서 선택된 하나의 수치를 조합한 범위일 수 있다. 예를 들어, 10 내지 40 중량부, 10 내지 35 중량부, 10 내지 30 중량부, 15 내지 40 중량부, 20 내지 40 중량부, 20 내지 35 중량부, 또는 20 내지 30 중량부 등일 수 있다. In addition, the lower limit of the lecithin content may be 10 parts by weight, 15 parts by weight, 20 parts by weight, or 25 parts by weight, and the upper limit value is 45 parts by weight, 40 parts by weight, 35 parts by weight, 30 parts by weight, or 25 parts by weight. can be In addition, the content of lecithin may be a combination of one value selected from the lower limit of the content described above and one selected from the upper limit value. For example, it may be 10 to 40 parts by weight, 10 to 35 parts by weight, 10 to 30 parts by weight, 15 to 40 parts by weight, 20 to 40 parts by weight, 20 to 35 parts by weight, or 20 to 30 parts by weight.
즉, 글리세린지방산에스테르와 레시틴의 함량을 비율로 표현하면 글리세린지방산에스테르 및 레시틴의 중량비는 5:1 내지 2:1 일 수 있고, 예를 들어, 5:1, 4.5:1, 4:1, 3.5:1, 3:1, 2.5:1, 또는 2:1 일 수 있다. 글리세린지방산에스테르 및 레시틴을 상기 중량비로 포함하면 유지의 색가 안정용 조성물이 유지에 균일하게 분산되어 투명성 및 흐름성이 좋고, 거품의 발생이 최소화되며, 유화제의 첨가와 가열에 의한 유지의 변색을 효과적으로 지연시킬 수 있다. That is, when the content of glycerin fatty acid ester and lecithin is expressed as a ratio, the weight ratio of glycerin fatty acid ester and lecithin may be 5:1 to 2:1, for example, 5:1, 4.5:1, 4:1, 3.5 :1, 3:1, 2.5:1, or 2:1. When glycerin fatty acid ester and lecithin are included in the above weight ratio, the composition for color stability of fats and oils is uniformly dispersed in fats and oils, resulting in good transparency and flowability, minimizing the generation of bubbles, and effectively delaying discoloration of fats and oils by addition of emulsifiers and heating can make it
본 출원의 다른 일 측면은 상기 색가 안정용 조성물을 포함하는 유지를 제공한다. Another aspect of the present application provides a maintenance containing the composition for color stability.
본 출원의 색가 안정용 조성물을 포함하는 유지에서, 상기 유지, 색가 안정, 스쿠알렌, 토코페롤 및 유화제에 관한 내용은 상기에서 설명한 바와 같다. In the fats and oils containing the composition for color stability of the present application, the fats and oils, color value stability, squalene, tocopherol, and emulsifiers are as described above.
상기 유지는 상기 유지의 색가 안정용 조성물을 10ppm 내지 1000ppm으로 포함할 수 있고, 구체적으로 10 내지 800ppm, 10 내지 500ppm, 10 내지 300ppm, 50 내지 800 ppm, 50 내지 500 ppm, 50 내지 300ppm, 100 내지 800 ppm, 100 내지 500ppm, 또는 100 내지 300 ppm으로 포함할 수 있다. 상기 함량으로 포함시킴으로써, 가열에 의한 유지의 변색을 효과적으로 지연시킬 수 있고, 유지에 투명하게 분산시킬 수 있으며, 분산안정성을 높여 대량 생산시 작업성을 높일 수 있다. The oil may include a composition for color value stability of the fat or oil in an amount of 10 ppm to 1000 ppm, specifically 10 to 800 ppm, 10 to 500 ppm, 10 to 300 ppm, 50 to 800 ppm, 50 to 500 ppm, 50 to 300 ppm, 100 to 800 ppm, 100 to 500 ppm, or 100 to 300 ppm. By including the above content, it is possible to effectively delay the discoloration of the oil due to heating, it can be transparently dispersed in the oil, and it is possible to improve the workability during mass production by increasing the dispersion stability.
본 출원의 유지는 고온에서 가열된 후에도 색상의 변화가 억제되고, 산가의 상승이 억제되는 것일 수 있다. 구체적으로 튀김용 유지는 색가 변화율 및 산가 변화율이 낮을수록 착색이 억제되어 튀김유의 교체 주기를 연장할 수 있다는 측면에서 유리하다. The maintenance of the present application may be that a change in color is suppressed even after being heated at a high temperature, and an increase in acid value is suppressed. Specifically, oil for frying is advantageous in that the color value change rate and acid value change rate are lower, the coloration is inhibited, and the replacement cycle of frying oil can be extended.
상기 색가 변화율은 초기 유지의 색가(T0) 대비, 유지를 가열하여 온도가 200℃에 도달하면 특정 시간 동안 지속시킨 후 유지의 색가(T1)와의 차이를 T0로 나눈 변화율 퍼센트를 의미하며, 하기의 [식 2]로 표현될 수 있다:The color value change rate is the color value of the initial oil (T 0 ), compared to the color value (T 1 ) of the oil after heating the oil and continuing for a specific time when the temperature reaches 200 ° C. The difference between the color value of the oil and fat (T 0 ) Divided by T 0 Means a percentage change rate , which can be expressed as [Equation 2] below:
[식 2] [Equation 2]
색가 변화율(%) = {T1-T0}/T0 X 100 Color value change rate (%) = {T 1 -T 0 }/T 0 X 100
상기 식 2에서, T0는 가열전 측정된 초기 유지의 색가이고, T1은 상기 유지를 가열하여 온도가 200℃에 도달하면 특정시간 동안 지속시킨 후에 측정된 유지의 색가이다. In Equation 2, T 0 is the color value of the initial fat measured before heating, T 1 is the color value of the fat and oil measured after heating the fat and maintaining the temperature for a specific time when the temperature reaches 200 ° C.
튀김유에 있어서는 상기 색가 변화율의 수치가 낮을수록 고온에서 반복 사용 후에도 유지의 착색이 억제됨을 나타낸다. 본 출원의 유지의 색가 변화율은 스쿠알렌을 포함하지 않거나, 다른 종류의 항산화제를 포함하는 유지와 비교하여 감소하였다. In frying oil, the lower the value of the color value change rate, the more the coloration of the oil is suppressed even after repeated use at high temperatures. The color value change rate of the fat of the present application was reduced compared to fat containing no squalene or other types of antioxidants.
본 출원에서 유지는 유지를 가열하여 온도가 200℃에 도달하면 56시간 동안 지속시킨 후의 색가 변화율이 4000% 이하, 구체적으로 3000 내지 4000%, 3000 내지 3800%, 3000 내지 3500%, 또는 3000 내지 3300% 일 수 있다. In the present application, when the oil is heated and the temperature reaches 200 ° C., the color value change rate after continuing for 56 hours is 4000% or less, specifically 3000 to 4000%, 3000 to 3800%, 3000 to 3500%, or 3000 to 3300 % can be
상기 산가 변화율은 초기 유지의 산가(T0) 대비, 유지를 가열하여 온도가 200℃에 도달하면 특정 시간 동안 지속시킨 후 유지의 산가(T1)와의 차이를 T0로 나눈 변화율 퍼센트를 의미하며, 하기 [식 1]로 표현될 수 있다: The acid value change rate is compared to the acid value of the initial oil (T 0 ), after heating the oil and continuing for a specific time when the temperature reaches 200 ° C., the difference between the acid value (T 1 ) of the oil and fat is divided by T 0 Means a percent change rate , which can be expressed as [Equation 1]:
[식 1] [Equation 1]
산가 변화율(%)= (T1-To)/To X 100 Acid value change rate (%) = (T 1 -To)/To X 100
상기 식 1에서, T0는 가열전 측정된 초기 유지의 산가이고, T1은 상기 유지를 가열하여 온도가 200℃에 도달하면 특정시간 동안 지속시킨 후에 측정된 유지의 산가이다. In Equation 1, T 0 is the acid value of the initial oil measured before heating, and T 1 is the acid value of the oil measured after heating the oil and maintaining the temperature for a specific time when the temperature reaches 200 ° C.
튀김유에 있어서는 상기 산가 변화율의 수치가 낮을수록 고온에서 반복 사용 후에도 유지의 산패가 억제됨을 나타낸다. 본 출원의 유지의 산가 변화율은 스쿠알렌을 포함하지 않거나, 다른 종류의 항산화제를 포함하는 유지와 비교하여 감소하였다. In frying oil, the lower the value of the acid value change rate, the higher the acidity of the oil is suppressed even after repeated use at high temperatures. The rate of change in acid value of the fat or oil of the present application was reduced compared to fat containing no squalene or other types of antioxidants.
본 출원에서 유지는 유지를 가열하여 온도가 200℃에 도달하면 56시간 동안 지속시킨 후 유지의 색가 변화율이 6500% 이하, 구체적으로 6000 내지 6500%, 일 수 있다. In the present application, the oil may have a color value change rate of 6500% or less, specifically 6000 to 6500%, after heating the oil and continuing for 56 hours when the temperature reaches 200 ° C.
상기 유지는 대두유(soy bean oil), 올리브유(olive oil), 팜유(palm oil), 옥수수유(corn oil), 팜올레인유(palm olein oil), 팜스테아린유(palm stearin oil), 야자유(coconut oil), 카놀라유(canola oil) 및 해바라기유(sunflower oil)로 이루어진 군에서 선택되는 1종 이상의 유지일 수 있으나, 이에 제한되지 않는다. The oil is soy bean oil, olive oil, palm oil, corn oil, palm olein oil, palm stearin oil, and coconut oil. oil), canola oil (canola oil) and sunflower oil (sunflower oil) may be one or more types selected from the group consisting of, but is not limited thereto.
본 출원의 또 다른 일 측면은 가열에 의한 유지의 변색을 지연시키는 방법을 제공한다. Another aspect of the present application provides a method for delaying discoloration of fat or oil by heating.
상기 가열에 의한 유지의 변색을 지연시키는 방법은 상기 색가 안정용 조성물을 유지에 첨가하는 단계를 포함한다. The method of delaying discoloration of fats and oils by heating includes adding the composition for color stability to fats and oils.
본 출원의 가열에 의한 유지의 변색을 지연시키는 방법에서, 상기 유지, 색가, 색가 안정, 스쿠알렌, 토코페롤 및 유화제에 관한 내용은 상기에서 설명한 바와 같다. In the method for delaying discoloration of fats and oils by heating of the present application, the oils, color values, color value stability, squalene, tocopherol, and emulsifiers are as described above.
상기 색가 안정용 조성물을 유지에 첨가하는 단계는 색가 안정용 조성물과 유지를 혼합하여 교반하거나, 색가 안정용 조성물과 유지를 혼합한 후 가열 및 교반하여 용해시키는 과정을 수반할 수 있으나, 이에 한정되는 것은 아니다. 상기 색가 안정용 조성물과 유지의 혼합물을 가열하여 용해시키는 경우 40 내지 60℃로 가열하는 것을 포함할 수 있으나, 이에 한정되는 것은 아니다. The step of adding the composition for color value stability to fats and oils may involve mixing and stirring the composition for color value stability and fats, or mixing the composition for color value stability and fats and then dissolving them by heating and stirring, but is not limited thereto. When heating and dissolving the mixture of the composition for color stability and the fat, it may include heating to 40 to 60 ° C, but is not limited thereto.
본 출원에 따른 유지의 색가 안정용 조성물은 가열에 의한 유지의 색상 변화를 지연시킬 수 있고, 유지의 착색을 효과적으로 억제함으로써 튀김유의 교체 주기를 연장시키는 효과가 있다. The composition for color stability of fats and oils according to the present application can delay the color change of fats and oils by heating, and has the effect of extending the replacement cycle of frying oil by effectively suppressing the coloring of fats and oils.
또한, 유지의 색가 안정용 조성물은 유지에 투명하고 균일하게 분산될 수 있다. In addition, the composition for color value stabilization of fats and oils can be transparently and uniformly dispersed in fats and oils.
본 출원의 효과는 상기에서 언급한 효과로 제한되지 아니하며, 언급되지 않은 또 다른 효과들은 하기의 기재로부터 당업자에게 명확히 이해될 수 있을 것이다. The effects of the present application are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.
도 1은 본 출원의 비교예와 실시예에 따른 유지의 가열 초기와 유지를 200℃로 가열후 56시간 지속시킨 후의 색상을 비교한 사진이다. Figure 1 is a photograph comparing the color of the initial heating of the oil and fat according to the comparative examples and examples of the present application and after heating the oil to 200 ° C. and continuing for 56 hours.
이하, 본 출원을 실시예 및 실험예에 의해 상세히 설명한다. 단, 하기 실시예 및 실험예는 본 발명을 예시하기 위한 것일 뿐, 본 발명의 내용이 하기 실시예 및 실험예에 의해 한정되는 것은 아니다. Hereinafter, the present application will be described in detail by examples and experimental examples. However, the following Examples and Experimental Examples are only for exemplifying the present invention, and the content of the present invention is not limited by the following Examples and Experimental Examples.
[실시예 및 비교예] [Examples and Comparative Examples]
실시예 1-1: 유지의 색가 안정용 조성물의 제조 Example 1-1: Preparation of composition for color stability of fats and oils
스쿠알렌(세일인터내쇼날, 수입), 토코페롤(kemin社), 대두 레시틴(세양무역 수입) 및 글리세린지방산에스테르(일신웰스, Almax 시리즈)를 사용하여 스쿠알렌10 중량%, 토코페롤 10 중량%, 레시틴 20 중량%, 글리세린지방산에스테르 60 중량%의 조성비로 배합하여 60℃ 조건에서 호모믹서(T. K. Homomixer mark II F model, Tokushu Kika Kogyo)를 사용하여 800 rpm으로 30분 내지 1시간 교반하여 유지의 색가 안정용 조성물을 제조하였다. 10% by weight of squalene, 10% by weight of tocopherol, 20% by weight of lecithin using squalene (Sail International, imported), tocopherol (Kemin), soybean lecithin (Seyang trade imported) and glycerin fatty acid ester (Ilshin Wells, Almax series) , glycerin fatty acid ester in a composition ratio of 60% by weight and stirred at 800 rpm for 30 minutes to 1 hour using a homomixer (T. K. Homomixer mark II F model, Tokushu Kika Kogyo) at 60 ° C conditions to prepare a composition for color stability of fats and oils did
실시예 1-2: 유지의 색가 안정용 조성물 함유 식용유의 제조 Example 1-2: Preparation of edible oil containing a composition for color stability of fats and oils
상기 실시예에서 제조한 유지의 색가 안정용 조성물을 통상의 정제공정을 거쳐 제조된 정제 대두유(제품명:백설 대두유, ㈜CJ 제일제당 제품)에 200 ppm의 농도(대두유 중량 대비 0.02%)로 첨가하고 호모믹서(T. K. Homomixer mark II f model,Tokushu Kika Kogyo Co Ltd제조)를 통해 10,000rpm으로 30분간 교반하여 식용유를 제조하였다. The composition for color stability of fats and oils prepared in the above example was added at a concentration of 200 ppm (0.02% by weight of soybean oil) to refined soybean oil (product name: Beksul soybean oil, product of CJ CheilJedang Co., Ltd.) prepared through a conventional refining process, and homo Edible oil was prepared by stirring at 10,000 rpm for 30 minutes using a mixer (T. K. Homomixer mark II f model, manufactured by Tokushu Kika Kogyo Co Ltd).
비교예 1: 비교식용유 1의 준비 Comparative Example 1: Preparation of comparative cooking oil 1
시판되는, 통상의 정제공정을 거쳐 제조된 정제 대두유(제품명: 백설 대두유, ㈜CJ 제일제당 제품)를 비교식용유 1로 사용하였다. Commercially available refined soybean oil (product name: Beksul soybean oil, product of CJ CheilJedang Co., Ltd.) manufactured through a conventional refining process was used as comparative cooking oil 1.
비교예 2: 비교식용유 2의 제조 Comparative Example 2: Preparation of comparative cooking oil 2
실시예 1-1에서 스쿠알렌을 토코페롤(Kemin 제품)로 대체하여 사용한 것을 제외하고는 실시예 1-1과 동일한 방법으로 비교조성물 2을 제조한 후, 실시예 1-2와 동일하게 정제 대두유(제품명: 백설 대두유, ㈜CJ 제일제당제품)에 200ppm으로 첨가하여 호모믹서(T. K. Homomixer mark II f model, Tokushu Kika Kogyo Co Ltd제조)를 통해 10,000rpm으로 30분간 교반하여 비교식용유 2를 제조하였다. After preparing Comparative Composition 2 in the same manner as in Example 1-1, except that squalene was replaced with tocopherol (manufactured by Kemin) in Example 1-1, refined soybean oil (product name) was prepared in the same manner as in Example 1-2. : Beksul soybean oil, CJ CheilJedang Co., Ltd.) was added at 200 ppm and stirred at 10,000 rpm for 30 minutes using a homomixer (T. K. Homomixer mark II f model, manufactured by Tokushu Kika Kogyo Co Ltd) to prepare comparative cooking oil 2.
비교예 3: 비교식용유 3의 제조 Comparative Example 3: Preparation of comparative cooking oil 3
실시예 1-1에서 스쿠알렌을 로즈마리 추출물(Kemin 제품)로 대체하여 사용한 것을 제외하고는 실시예 1-1과 동일한 방법으로 비교조성물 3을 제조한 후, 실시예 1-2와 동일하게 정제 대두유(제품명: 백설 대두유, ㈜CJ 제일제당 제품)에 200ppm으로 첨가하여 호모믹서(T. K. Homomixer mark II f model, Tokushu Kika Kogyo Co Ltd제조)를 통해 10,000rpm으로 30분간 교반하여 비교식용유 3을 제조하였다.Comparative Composition 3 was prepared in the same manner as in Example 1-1, except that squalene was replaced with rosemary extract (Kemin product) in Example 1-1, and purified soybean oil in the same manner as in Example 1-2 ( Product name: Beksul soybean oil, CJ CheilJedang Co., Ltd.) was added at 200 ppm and stirred at 10,000 rpm for 30 minutes using a homomixer (T. K. Homomixer mark II f model, manufactured by Tokushu Kika Kogyo Co Ltd) to prepare comparative cooking oil 3.
비교예 4: 비교식용유 4의 제조Comparative Example 4: Preparation of comparative cooking oil 4
실시예 1-1에서 스쿠알렌을 녹차추출물(제품명: DS-ETP100, 두산 바이오테크 제품)로 대체하여 사용한 것을 제외하고는 실시예 1-1과 동일한 방법으로 비교조성물 4를 제조한 후, 실시예 1-2와 동일하게 정제 대두유(제품명: 백설 대두유, ㈜CJ 제일제당 제품)에 200ppm으로 첨가하여 호모믹서(T. K. Homomixer markII f model, Tokushu Kika Kogyo Co Ltd제조)를 통해 10,000rpm으로 30분간 교반하여 비교식용유 4를 제조하였다.After preparing Comparative Composition 4 in the same manner as in Example 1-1, except for using squalene in Example 1-1 by replacing green tea extract (product name: DS-ETP100, product of Doosan Biotech), Example 1 In the same way as -2, 200 ppm was added to refined soybean oil (product name: Beksul soybean oil, product of CJ CheilJedang Co., Ltd.) and stirred for 30 minutes at 10,000 rpm through a homomixer (T. K. Homomixer markII f model, manufactured by Tokushu Kika Kogyo Co Ltd) for comparison. Edible oil 4 was prepared.
비교예 5: 비교식용유 5의 제조 Comparative Example 5: Preparation of comparative cooking oil 5
스쿠알렌을 올리브추출물(아주약품 제품, 폴리페놀 함량 20mg/g)로 대체하여 사용한 것을 제외하고는 실시예 1-1과 동일한 방법으로 비교조성물 5를 제조한 후, 실시예 1-2와 동일하게 정제 대두유(제품명: 백설 대두유, ㈜CJ 제일제당제품)에 200ppm으로 첨가하여 호모믹서(T. K. Homomixer mark II f model, Tokushu Kika Kogyo Co Ltd제조)를 통해 10,000rpm으로 30분간 교반하여 비교식용유 5를 제조하였다. Comparative Composition 5 was prepared in the same manner as in Example 1-1, except that squalene was replaced with olive extract (product of Aju Pharmaceutical, polyphenol content: 20 mg/g), and then purified in the same manner as in Example 1-2. Comparative cooking oil 5 was prepared by adding 200 ppm to soybean oil (product name: Beksul soybean oil, product of CJ CheilJedang Co., Ltd.) and stirring at 10,000 rpm for 30 minutes through a homomixer (T. K. Homomixer mark II f model, manufactured by Tokushu Kika Kogyo Co Ltd). .
[실험예 1][Experimental Example 1]
색가 안정용 조성물이 첨가된 유지의 분산안정성 평가Evaluation of dispersion stability of fats and oils with color stability composition added
유지에 항산화 소재가 적용된 조성물을 첨가시, 분리되지 않고 안정되게 분산되어야 작업성이 높아져 대량생산 시에도 일정한 품질로 제조할 수 있다. 또한 조성물의 분산안정성이 높아야 유지의 투명도가 높아진다.When adding a composition to which an antioxidant material is applied to fats and oils, it must be stably dispersed without being separated so that workability increases and it can be manufactured with constant quality even during mass production. In addition, when the dispersion stability of the composition is high, the transparency of the fat or oil is high.
이에 실시예의 유지 색가 안정용 조성물과, 비교예의 각 식물 추출물이 포함된 비교조성물 2 내지 5를 대두유에 첨가하여 교반하였을 때 얼마나 쉽게 식용유와 혼합되는지 비교하였다.Accordingly, when the compositions for oil color stability of Examples and Comparative Compositions 2 to 5 containing each plant extract of Comparative Examples were added to soybean oil and stirred, how easily they were mixed with edible oil was compared.
구체적으로, 실시예 1-2의 유지의 색가 안정용 조성물과, 비교예 2 내지 5의 비교조성물 2 내지 5를 200ppm의 농도로 대두유에 첨가하고 호모믹서(T. K. Homomixer mark II f model, Tokushu Kika Kogyo Co Ltd제조)를 통해 500rpm으로 교반하면서 혼합되는 과정을 관찰한 결과를 표 1에 나타내었다. Specifically, the composition for color stability of fats and oils of Example 1-2 and Comparative Compositions 2 to 5 of Comparative Examples 2 to 5 were added to soybean oil at a concentration of 200 ppm and homomixer (T. K. Homomixer mark II f model, Tokushu Kika Kogyo Co. Ltd), the results of observing the process of mixing while stirring at 500 rpm are shown in Table 1.
이때, 분산안정성은 다음과 같은 기준으로 평가하였다. At this time, dispersion stability was evaluated according to the following criteria.
매우 우수 (◎) : 유지에 항산화 소재를 첨가한 후 교반하였을 때 10분 이내에 혼합되어 투명한 상태가 된 경우 Very good (◎): When an antioxidant material is added to oil and then stirred, it is mixed within 10 minutes and becomes transparent
우수 (○): 유지에 항산화 소재를 첨가한 후 20분 동안 교반시 혼합되어 투명한 상태가 된 경우 Excellent (○): When the antioxidant material is added to the oil and then mixed during stirring for 20 minutes to become transparent
보통 (●): 유지에 항산화 소재를 첨가한 후 30분 동안 교반시 유지와 혼합은 되었으나 투명하지 않고 탁한 상태인 경우Normal (●): When the antioxidant material is added to the oil and then stirred for 30 minutes, it is mixed with the oil, but it is not clear and cloudy.
불량 (X): 유지에 항산화 소재를 첨가한 후 30분 동안 교반하여도 유지와 혼합되지 않는 경우 Defective (X): If the antioxidant material is not mixed with the fat and oil even after stirring for 30 minutes
(토코페롤
첨가)Comparative Example 2
(Tocopherol
adding)
(로즈마리
추출물 첨가)Comparative Example 3
(Rosemary
extract added)
(녹차추출물
첨가)Comparative Example 4
(green tea extract
adding)
(올리브추출물
첨가)Comparative Example 5
(Olive extract
adding)
(스쿠알렌
첨가)Examples 1 and 2
(squalene
adding)
안정성Dispersion
stability
[표 1]에 나타난 바와 같이, 본 출원의 유지 색가 안정용 조성물을 첨가한 실시예 1-2는 식물 추출물이 첨가된 비교예 대비 식용유와 활성 성분의 혼합이 용이한 것을 확인하였다. As shown in [Table 1], in Example 1-2, in which the oil color stability composition of the present application was added, it was confirmed that the mixing of the edible oil and the active ingredient was easy compared to the comparative example in which the plant extract was added.
이로부터, 본 출원의 색가 안정용 조성물은 비교예 4 및 5의 식물 추출물과 달리 식용유에 쉽게 혼합되어 균일하게 분산됨을 알 수 있다. From this, it can be seen that the composition for color stability of the present application is easily mixed and uniformly dispersed in edible oil, unlike the plant extracts of Comparative Examples 4 and 5.
[실험예 2][Experimental Example 2]
색가 안정용 조성물의 종류에 따른 유지의 산가 및 색가 안정성 평가Evaluation of acid value and color value stability of fats and oils according to the type of composition for color stability
2-1. 산가의 측정 2-1. acid value measurement
실시예 1-2 및 비교예 1 내지 5의 식용유를 각각 200g씩 둥근 플라스크 타입의 히팅 멘틀(MS-DM603,(주)미성과학기기 제조)에 넣어 가열하여 식용유 품온의 온도가 200℃에 도달하면 이 온도를 56 시간 동안 유지하면서, 200℃ 도달 후 8, 16, 24, 32, 40, 48, 56 시간 후의 식용유를 각각 채취하여 유지의 산가를 측정하고, 측정된 유지의 산가 변화율을 하기 식 1에 따라 계산하였다. 상기 산가는 식품공전 중 식품성분시험법(2.1.5.3.1 산가)에 따라 측정하였다. 200 g each of the edible oils of Examples 1-2 and Comparative Examples 1 to 5 were put into a round flask-type heating mantle (MS-DM603, manufactured by Miseong Instrument Co., Ltd.) and heated to obtain the temperature of the edible oil when the temperature reached 200 ° C. While maintaining this temperature for 56 hours, the acid value of the oil was measured by collecting the cooking oil after 8, 16, 24, 32, 40, 48, and 56 hours after reaching 200 ° C. was calculated according to The acid value was measured according to the food ingredient test method (2.1.5.3.1 acid value) in the food code.
[식 1] [Equation 1]
산가 변화율 (%)= (T1-To)/To X 100 Acid value change rate (%)= (T 1 -To)/To X 100
상기 식 1에서, 산가의 변화율은 초기 유지의 산가(T0) 대비한, 초기 유지를 가열하여 온도가 200℃에 도달하면 특정 시간 동안 지속시킨 후 측정된 유지 조성물의 산가(T1)와의 차이를 T0로 나눈 변화율 퍼센트를 의미한다. In Equation 1, the rate of change of the acid value is the difference between the acid value (T 0 ) of the initial fat and the acid value (T 1 ) of the oil and fat composition measured after heating the initial oil and continuing for a specific time when the temperature reaches 200 ° C. is the percent change rate divided by T 0 .
(일반
대두유)Comparative Example 1
(common
soybean oil)
(토코페롤
첨가)Comparative Example 2
(Tocopherol
adding)
(로즈마리
추출물 첨가)Comparative Example 3
(Rosemary
extract added)
(녹차추출물 첨가)Comparative Example 4
(Added green tea extract)
(올리브
추출물 첨가)Comparative Example 5
(olive
extract added)
(스쿠알렌
첨가)Examples 1 and 2
(squalene
adding)
(최종값/초기값)rate of change
(final value/initial value)
8,133%
8,133%
6,500%
6,500%
6,633%
6,633%
8,533%
8,533%
5,967%
5,967%
6,333%
6,333%
[표 2]에 나타난 바와 같이, 본 출원의 색가 안정용 조성물을 첨가한 식용유는 이를 첨가하지 않은 비교예 1의 식용유 대비 산가 변화율이 낮게 나타났다. As shown in [Table 2], the edible oil to which the composition for color stability of the present application was added showed a low acid value change rate compared to the edible oil of Comparative Example 1 to which it was not added.
이로부터, 본 출원의 색가 안정용 조성물이 식용유에 첨가되면 가열과 수분에 의한 식용유의 산가 증가를 억제하는 효과가 있음을 알 수 있다. From this, it can be seen that when the composition for color stability of the present application is added to edible oil, it has the effect of suppressing the increase in acid value of edible oil due to heating and moisture.
2-2. 색가의 측정 2-2. measurement of color value
실시예 1-2 및 비교예 1 내지 5의 식용유를 대상으로 색도를 측정하였다. 먼저 각 시료들의 온도는 25-35℃로 유지하여 완전히 맑고 투명한 상태에서 측정하였다. 색도계(Lovibond PFX995, The Tintometer Ltd., UK)를 사용하였으며, 1.0 인치의 석영셀로 측정하여 10R+Y 값으로 표현하였다. 측정된 유지의 색가 변화율은 하기 식 2에 따라 계산하였다. Chromaticity was measured for the edible oils of Examples 1-2 and Comparative Examples 1 to 5. First, the temperature of each sample was maintained at 25-35 ° C and measured in a completely clear and transparent state. A colorimeter (Lovibond PFX995, The Tintometer Ltd., UK) was used, measured with a 1.0-inch quartz cell, and expressed as 10R+Y value. The color value change rate of the measured fats and oils was calculated according to Equation 2 below.
[식 2] [Equation 2]
색가 변화율(%) ={T1-T0}/T0 X 100 Color value change rate (%) = {T 1 -T 0 }/T 0 X 100
상기 식 2에서, 색가의 변화율은 초기 유지의 색가(T0) 대비한, 초기 유지를 가열하여 온도가 200℃에 도달하면 특정 시간 동안 지속시킨 후 측정된 유지의 색가(T1)와의 차이를 T0로 나눈 변화율 퍼센트를 의미한다. In Equation 2, the color value change rate is the color value of the initial oil (T 0 ), compared to the color value (T 1 ) of the oil measured after heating the initial oil and continuing for a specific time when the temperature reaches 200 ° C. It means the percent change rate divided by T 0 .
(일반
대두유)Comparative Example 1
(common
soybean oil)
(토코페롤 첨가)Comparative Example 2
(tocopherol added)
(로즈마리추출물첨가)Comparative Example 3
(Added rosemary extract)
(녹차추출물 첨가)Comparative Example 4
(Added green tea extract)
(올리브추출물 첨가)Comparative Example 5
(Olive extract added)
(스쿠알렌
첨가) Examples 1 and 2
(squalene
adding)
(최종값/초기값)rate of change
(final value/initial value)
7,600%
7,600%
7,081%
7,081%
7,452%
7,452%
7,612%
7,612%
3,750%
3,750%
3,129%
3,129%
[표 3] 및 [도 1]에 나타난 바와 같이 본 출원의 색가 안정용 조성물을 첨가한 식용유가 이를 첨가하지 않은 식용유 대비 가열에 의한 색가 변화율이 50% 이하의 수준으로 낮게 나타났다. 특히 가열 56 시간 경과 후 색가의 변화율은 본 출원의 색가 안정용 조성물을 첨가한 식용유가 이를 첨가하지 않은 식용유나 다른 종류의 항산화제를 첨가한 식용유 대비 색가의 변화율이 월등하게 낮은 것으로 나타났다. As shown in [Table 3] and [Fig. 1], the color value change rate by heating of the cooking oil to which the composition for color value stabilization of the present application was added was as low as 50% or less compared to the cooking oil to which it was not added. In particular, the rate of change in color value after 56 hours of heating showed that the rate of change in color value of the cooking oil to which the color value stabilization composition of the present application was added was significantly lower than that of cooking oil to which it was not added or to which other types of antioxidants were added.
이로부터, 본 출원의 색가 안정용 조성물이 식용유에 첨가되면 식용유의 색가 안정성이 현저하게 증가됨에 따라 가열에 의한 식용유의 변색이 현저하게 억제됨을 알 수 있다. From this, it can be seen that when the composition for color stability of the present application is added to edible oil, the color stability of the edible oil is remarkably increased, and the discoloration of the edible oil due to heating is significantly suppressed.
[실험예 3] [Experimental Example 3]
색가 안정용 조성물의 종류에 따른 산화 안정성 평가 Evaluation of oxidation stability according to the type of composition for color stability
유지에 첨가된 색가 안정용 조성물의 다양한 종류에 대해 Rancimat 방법을 이용하여 유지의 산화안정성(산패 유도시간)을 평가하였다. Oxidative stability (rancidity induction time) of fats and oils was evaluated using the Rancimat method for various types of color stability compositions added to fats and oils.
가속화 산화 시험법 중 하나인 Rancimat 방법에 따라 시료의 산화로 형성된 휘발성 화합물의 전기전도도(conductivity)를 측정함으로써 유도 시간(Inducton time)을 계산하여 항산화성을 비교 검토하였다. 구체적으로, 반응온도 120℃, 유속(flow rate) 20 ㎖/hr의 측정 조건으로서, 실시예 1, 2 및 비교예 1 내지 5의 산화안정성을 비교하였다. According to the Rancimat method, which is one of the accelerated oxidation test methods, the inductance time was calculated by measuring the electrical conductivity of volatile compounds formed by oxidation of the sample, and the antioxidant properties were compared and reviewed. Specifically, under the measurement conditions of a reaction temperature of 120° C. and a flow rate of 20 ml/hr, the oxidation stability of Examples 1 and 2 and Comparative Examples 1 to 5 was compared.
(일반
대두유)Comparative Example 1
(common
soybean oil)
(토코페롤
첨가)Comparative Example 2
(Tocopherol
adding)
(로즈마리추출물 첨가)Comparative Example 3
(Added rosemary extract)
(녹차추출물
첨가)Comparative Example 4
(green tea extract
adding)
(올리브추출물 첨가)Comparative Example 5
(Olive extract added)
(스쿠알렌
첨가)Examples 1 and 2
(squalene
adding)
[표 4]에 나타난 바와 같이, 본 출원의 색가 안정용 조성물을 첨가한 식용유의 산화 안정성은 이를 첨가하지 않거나 기존의 항산화제로 알려진 다른 종류의 항산화제를 첨가한 식용유와 유사한 산화 안정성을 갖는 것으로 나타났다. As shown in [Table 4], the oxidation stability of the cooking oil to which the composition for color stability of the present application was added was found to have oxidation stability similar to that of cooking oil without it or to which other types of antioxidants known as conventional antioxidants were added.
한편, 녹차 추출물을 첨가한 비교예 4의 식용유는 다른 종류의 항산화제를 첨가한 식용유 대비 산화안정성이 가장 우수한 것으로 나타났는데, 이와 대조적으로 상기 실험예 2에서 측정한 산가와 색가 안정성은 다른 항산화제와 비교하여 현저하게 낮은 것으로 나타났다. On the other hand, the cooking oil of Comparative Example 4 to which the green tea extract was added was found to have the best oxidation stability compared to the cooking oil to which other types of antioxidants were added. was found to be significantly lower than that of
이로부터, 유지의 산화안정성을 높여주는 녹차추출물과 같은 항산화 물질이라고 해서 유지의 산가 또는 색가 안정성을 높이는 효과까지 있다고 단정할 수 없음을 알 수 있다. From this, it can be seen that it cannot be concluded that antioxidant substances such as green tea extract that increase the oxidation stability of fats and oils have the effect of increasing the acid value or color stability of fats and oils.
Claims (14)
A composition for color stability of fats and oils containing squalene and tocopherol.
상기 스쿠알렌의 함량은 조성물 전체 중량에 대하여 1 내지 29 중량%인 유지의 색가 안정용 조성물.
The method of claim 1,
The content of squalene is 1 to 29% by weight based on the total weight of the composition for color stability of the oil composition.
상기 토코페롤의 함량은 조성물 전체 중량에 대하여 1 내지 29 중량%인 유지의 색가 안정용 조성물.
The method of claim 1,
The content of the tocopherol is 1 to 29% by weight based on the total weight of the composition for color stability of the oil.
상기 조성물은 유화제를 추가로 포함하는 것인 유지의 색가 안정용 조성물.
The method of claim 1,
The composition is a composition for color stability of fats and oils that further comprises an emulsifier.
상기 유화제의 함량은 스쿠알렌 및 토코페롤을 합한 100 중량부에 대하여 300 내지 500 중량부인 유지의 색가 안정용 조성물.
The method of claim 4,
The content of the emulsifier is 300 to 500 parts by weight based on 100 parts by weight of the sum of squalene and tocopherol composition for color stability of fats and oils.
상기 유화제는 글리세린지방산에스테르 및 레시틴인 유지의 색가 안정용 조성물.
The method of claim 4,
The emulsifier is a composition for color stability of glycerin fatty acid ester and lecithin.
상기 글리세린지방산에스테르의 함량은 전체 유화제 100 중량부에 대하여 55 내지 90 중량부인 유지의 색가 안정용 조성물.
The method of claim 6,
The content of the glycerin fatty acid ester is 55 to 90 parts by weight based on 100 parts by weight of the total emulsifier composition for color stability of fats and oils.
상기 레시틴의 함량은 전체 유화제 100 중량부에 대하여 10 내지 45 중량부인 유지의 색가 안정용 조성물.
The method of claim 6,
The content of the lecithin is 10 to 45 parts by weight based on 100 parts by weight of the total emulsifier composition for color stability of fats and oils.
A fat or oil containing the composition for color value stability according to any one of claims 1 to 8.
상기 유지는 가열에 의한 색상 변화가 지연되는 유지.
The method of claim 9,
The maintenance is to delay color change due to heating.
상기 색가 안정용 조성물을 10 ppm 내지 1000 ppm으로 포함하는 유지.
The method of claim 9,
Oil and fat containing the composition for color stability from 10 ppm to 1000 ppm.
상기 유지는 유지를 가열하여 200℃에서 56시간 동안 지속시킨 후의 색가의 변화율이 3500% 이하인 유지:
[식]
{T1-T0}/T0 X 100
상기 식에서, T0는 가열전 측정된 초기 유지의 색가이고, T1은 상기 초기 유지를 가열하여 200℃에서 56시간 동안 지속시킨 후에 측정된 색가이다.
The method of claim 9,
The fat or oil has a change rate of color value of 3500% or less after heating the oil and continuing at 200 ° C. for 56 hours:
[ceremony]
{T 1 -T 0 }/T 0 X 100
In the above formula, T 0 is the color value of the initial fat measured before heating, T 1 is the color value measured after heating the initial oil and maintaining it at 200° C. for 56 hours.
상기 유지는 대두유(soy bean oil), 올리브유(olive oil), 팜유(palm oil), 옥수수유(corn oil), 팜올레인유(palm olein oil), 팜스테아린유(palm stearin oil), 야자유(coconut oil), 카놀라유(canola oil) 및 해바라기유(sunflower oil)로 이루어진 군에서 선택되는 1종 이상의 식물성 유지인 유지.
The method of claim 9,
The oil is soy bean oil, olive oil, palm oil, corn oil, palm olein oil, palm stearin oil, and coconut oil. Oil), canola oil (canola oil) and sunflower oil (sunflower oil) of one or more types of vegetable oils and oils selected from the group consisting of.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210183149A KR20230094016A (en) | 2021-12-20 | 2021-12-20 | Composition for color value stabilization of oils and oils comprising the same |
| PCT/KR2022/020349 WO2023121130A1 (en) | 2021-12-20 | 2022-12-14 | Oil color value stabilization composition comprising squalene and tocopherol |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210183149A KR20230094016A (en) | 2021-12-20 | 2021-12-20 | Composition for color value stabilization of oils and oils comprising the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20230094016A true KR20230094016A (en) | 2023-06-27 |
Family
ID=86903329
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020210183149A KR20230094016A (en) | 2021-12-20 | 2021-12-20 | Composition for color value stabilization of oils and oils comprising the same |
Country Status (2)
| Country | Link |
|---|---|
| KR (1) | KR20230094016A (en) |
| WO (1) | WO2023121130A1 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090118341A (en) | 2008-05-13 | 2009-11-18 | 이건아 | Method for manufacturing cooking oil containing green tea oil |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2003228360B2 (en) * | 2002-03-22 | 2010-06-24 | Oil Process Systems, Inc. | Cooking oil antioxidant composition, method of preparation and use |
| WO2010010546A2 (en) * | 2008-07-24 | 2010-01-28 | Shemen Industries Ltd. | An oil blend of synergistically low oxidation value |
| KR101843423B1 (en) * | 2015-07-27 | 2018-05-14 | 씨제이제일제당(주) | Composition for preventing an oxidation of oil, method of preparing the same, edible oil comprising the same and method of preparing the edible oil |
-
2021
- 2021-12-20 KR KR1020210183149A patent/KR20230094016A/en not_active Application Discontinuation
-
2022
- 2022-12-14 WO PCT/KR2022/020349 patent/WO2023121130A1/en unknown
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090118341A (en) | 2008-05-13 | 2009-11-18 | 이건아 | Method for manufacturing cooking oil containing green tea oil |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2023121130A1 (en) | 2023-06-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101843423B1 (en) | Composition for preventing an oxidation of oil, method of preparing the same, edible oil comprising the same and method of preparing the edible oil | |
| EP0477825B1 (en) | Edible fats and oils stabilized with sesame oil as a constituent | |
| JP5209148B1 (en) | Oil and fat composition and method for producing the same | |
| WO2013172348A1 (en) | Edible fat or oil, food containing same, and process for producing same | |
| EP3544445A2 (en) | Food compositions containing vegetable oil and mixture with stabilising properties | |
| JP6518165B2 (en) | Heat cooking oil-and-fat composition and method for producing the same, and method for suppressing deterioration due to heating cooking oil and fat | |
| KR20230094016A (en) | Composition for color value stabilization of oils and oils comprising the same | |
| JP2017153472A (en) | Oil-and-fat composition for rice cooking and method for producing cooked rices | |
| KR20180004054A (en) | Composition for preventing an oxidation of oil, method of preparing the same, edible oil comprising the same and method of preparing the edible oil | |
| EP2641474A1 (en) | High oleic palm oils | |
| JP5786215B1 (en) | Antioxidant composition and fats and oils to which it is added | |
| KR102379302B1 (en) | Oil and fat composition for deep frying and method for manufacturing the same | |
| JPS608076B2 (en) | Antioxidant preparation | |
| EP2641473A1 (en) | High oleic palm oil fractions | |
| JP2023012958A (en) | Agent for improving storage stability of edible oil and fat at temperature equal to or lower than normal temperature | |
| KR101899365B1 (en) | Oil and fat composition with improved high oxidation stability | |
| RU2762034C1 (en) | Method for preparing a deep-frying composition | |
| KR20190049539A (en) | Oil and fat composition for and oil and fat for fried food using microemulsion | |
| EP0884952B1 (en) | A process for protecting fat-based aqueous emulsion products against metal-catalyzed oxidation and a product thus protected | |
| JP2014140332A (en) | Fat composition and manufacturing method thereof | |
| KR101723090B1 (en) | Composite of antioxidatant for fried oil catechin having excellent browning-suppression and excellent emulsion-stability, Water-in-oil type catechin and Preparing method thereof | |
| KR20240043348A (en) | Composition for delaying rancidity of oil and oils comprising the same | |
| JP2010227039A (en) | Method for producing edible oil and fat, and edible oil and fat obtained by the method | |
| JP2017029081A (en) | Edible fat composition, production method thereof, and production method of cooked product | |
| JP2022090182A (en) | Oil and fat composition for fried foods added with organic acid monoglyceride for preventing viscosity rise by heating |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal |