KR930001379B1 - Method of increasing oxidative stability of perilla oil - Google Patents

Abstract

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Description

How to increase the oxidative stability of Perilla oil

Phospatidyl choline, phosphatidyl ethanolamine, phosphatidyl inositol isolated from lecithein of the present invention, tocopherol, ascorbyl palmitate, citric acid, and the like. It is a method of increasing the oxidation stability of perilla oil, which is excellent in preventing antioxidant quality deterioration by adding a certain amount during perilla oil treatment by mixing. More specifically, milking and refined oil by adding tocopherol ascorbyl palmitate and citric acid to 0.2-20% of the mixture adjusted by eluting a proportion of phosphatidyl components by solvent or mixing commercial lecithin to improve oxidation stability of perilla oil. The present invention relates to a method of increasing the oxidative stability of perilla oil, which can be effectively preserved for more than 9 months.

Generally, as antioxidants, synthetic products such as butylhydroxyanisole (BHA), butyhydroxytoluene (BHT), and butylhydroquinone (TBHO) are used. Tocopherol, green tea extract, amino acids, etc. are well known as natural products. . However, the antioxidant properties of synthetic products are useful for some fat-related products, but in terms of stability, there is still a lot of debate about their hazards. Tend to be preferred. In addition, tocopherol is a well-known antioxidant, which is a widely known antioxidant, but there is no stability problem, but it is not sufficiently antioxidant and can not expect a great effect. In order to solve such a problem, a method for preparing an antioxidant substance containing a synergist which can increase the antioxidant activity of tocopherol is disclosed in Japanese Patent Application Laid-Open No. 50-5403, which uses amine esters in combination with tocopherols to maintain and maintain products. A method for preparing a substance that is effective in preventing oxidation, and Japanese Patent Application Laid-Open No. 63-152965 describes the preparation of a food preservative suitable for oil-in-water type (O / W) using sesame extract and sorbitol in combination with natural tocopherols. The method is described, and Japanese Patent Laid-Open No. 64-10971 describes a production method for powdering an antioxidant by freezing and drying.

British Patent 215123 (Inventor Jimbin Mai, 1984, 11.13. Application British Patent No. 8428596: "Tea oxtract used for good preservation") adds 2% by weight of soy lecithin or vitamin C in order to increase the antioxidant properties of the tea extract. It describes about the manufacturing method. However, antioxidants differ in their antifungal function depending on the types of fatty acids that make up the plant or plant. In particular, the only oil grown in Korea and China contains 55-65% of alpha linolenic acid, a polyunsaturated fatty acid having three double bonds, among the fatty acid molecules constituting triglycerides. The nutritional characteristics of alpha linolenic acid have been shown to be effective in the prevention of circulatory diseases, prevention of cancer, improvement of the ability to practice, improvement of vision, improvement of allergic constitution, life extension, etc. . Thus, in the perilla oil containing a large amount of polyunsaturated fatty acids, the synthetic demulsifier and the mixture described in the above-cited patents lowered the anti-oxidation or had a low antioxidant capacity.

The present invention mixes commercial lecithin with methanol, acetone, chloroform and petroleum ether in an appropriate mixing ratio to extract fractions eluted with 30-35% phosphatidylcholine, 20-25% phosphatidylethanolamine and 10-15% phosphatidylinositol. Perilla oil is mixed by adding 0.2-wt% of tocopherol 50-800PPM, citric acid 20-100PPM, and ascorbyl palmitate 30-1000PPM to perilla oil by mixing 0.2-20wt% of concentrated lecithin with the same composition as elution fraction. It is a feature of the present invention to effectively preserve it from oxidation. In addition, the effect of the present invention is excellent in not only oil but also soybean oil, linseed oil, etc. containing 3% or more alpha linolenic acid.

The treatment process of the present invention is described as follows. The raw perilla seed is compressed or pressed by a conventional milking machine, or refined oil produced through a deoxidation, decolorization, and deodorization process, which is a conventional oil refining process, is heated or cooled to 50-70 ° C. Then, the phosphatidyl mixture, tocopherol and ascorbic acid palmitate are added to the oil to dissolve, the citric acid is dissolved in the alcohol and added, stirring sufficiently until the alcohol component is volatilized while the nitrogen is neutralized. The effect of excellent oxidative stability of the phosphatidyl mixture by the present invention can be seen by experiment.

[Auto oxidation time of perilla oil]

The automatic oxidation time measurement was tested according to the automatic oxidation measurement method of the general fat and oil analysis method, and it indicates the time when the peroxide value indicating the fat loss of oil fat reached 100. Considering that the automatic oxidation time of soybean oil, which is widely used at home, is 16 hours and the shelf life is 1 year, no additives are rancid within 3 months. Could know.

The present invention will be described below in detail by way of examples.

Example 1

Perilla compressed oil was heated to 50-70 ° C., and 0.02% of tocopherol and 0.005% of ascorbyl palmitate were added to 0.3 of the phosphatidyl mixture. After dissolution, 0.005% citric acid was dissolved in alcohol and added, stirred until the alcohol component was completely volatilized, and then packaged in a packaging container (bottle, PE, PET).

Example 2

The refined oil deodorized for 30 minutes at 180-250 ° C. was cooled to 50-70 ° C., and was added and stirred under the same conditions as in Example 1. By treating as in this embodiment there is an effect that can be preserved in packaging containers (bottles, PE, PET) for more than nine months.

Claims (4)

In the method of increasing the oxidative stability of perilla oil (perilla oil), the phosphatidyl mixture is treated by stirring and stirring for 10-30 minutes after heating (50-70 ℃) or cooling perilla oil Way. The method of claim 1, wherein the phosphatidyl mixture is eluted with methanol, acetone, chloroform, petroleum ether, or a lecithin to be eluted with phosphatidylcholine 30-35% phosphatidylethanolamine 20-25% phosphatidylinositol 10-15%. The above method, characterized in that the mixture obtained by mixing to 0.2-20wt%. The method of claim 2, wherein the mixture (0.2-20 wt%) is added with 50-800 ppm of tocopherol, 20-100 ppm of citric acid, and 30-1000 ppm of ascorbyl palmitate. The method of claim 2, wherein the phosphatidyl mixture is applied to a product containing at least 3% of alpha linolenic acid, such as soybean oil and linseed oil, in addition to perilla oil.