WO2012111225A1 - Composition de graisse/huile émulsifiée de type eau dans huile - Google Patents

Composition de graisse/huile émulsifiée de type eau dans huile Download PDF

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Publication number
WO2012111225A1
WO2012111225A1 PCT/JP2011/078513 JP2011078513W WO2012111225A1 WO 2012111225 A1 WO2012111225 A1 WO 2012111225A1 JP 2011078513 W JP2011078513 W JP 2011078513W WO 2012111225 A1 WO2012111225 A1 WO 2012111225A1
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WO
WIPO (PCT)
Prior art keywords
oil
vitamin
water
fat composition
emulsified
Prior art date
Application number
PCT/JP2011/078513
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English (en)
Japanese (ja)
Inventor
隆司 山口
美奈子 平岡
Original Assignee
株式会社Ｊ－オイルミルズ
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Priority to JP2012513801A priority Critical patent/JP5036091B1/ja
Publication of WO2012111225A1 publication Critical patent/WO2012111225A1/fr

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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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions

Definitions

  • the present invention relates to a water-in-oil emulsified oil / fat composition containing vitamin E, and more particularly to the oil / fat composition suitable for margarine and fat spread.
  • polyunsaturated fatty acids have a risk of being oxidized in the body and converted into lipid peroxides.
  • lipid peroxide When lipid peroxide is formed, the life of red blood cells and cells may be shortened and deposited in the brain, blood vessels, and organs, and their functions may be deteriorated and aged.
  • Vitamin E is a substance that exhibits the function of preventing the oxidation of such polyunsaturated fatty acids.
  • Vitamin E includes ⁇ -, ⁇ -, ⁇ -, and ⁇ -tocopherol, and among them, ⁇ -tocopherol has the largest physiological activity.
  • vitamin E since vitamin E is oil-soluble, it is usually difficult to absorb it from the diet.
  • Patent Document 1 a method of blending tocopherol in the oil phase and ascorbic acid, citric acid or the like in the aqueous phase is disclosed.
  • Patent Document 1 a method of blending tocopherol in the oil phase and ascorbic acid, citric acid or the like in the aqueous phase.
  • oil and fat compositions such as margarine and fat spread that do not deteriorate in oxidation stability and flavor even when vitamin E is added.
  • the present invention is to provide an oil and fat composition capable of maintaining a good flavor without deteriorating the oxidative stability of fats and oils even when vitamin E is added.
  • the present inventors reduced the oxidative stability of fats and oils during storage by adding vitamin E to the aqueous phase and then mixing it with the oil phase.
  • the present inventors have found that an emulsified oil / fat composition having a good flavor can be obtained and completed the present invention.
  • the present invention is the water-in-oil emulsified fat composition according to the invention, wherein the water phase contains vitamin E in the water phase.
  • the vitamin E is emulsified and contained.
  • the vitamin E is emulsified with a glycerin fatty acid ester.
  • this invention is a manufacturing method of the water-in-oil type emulsified oil-fat composition including adding the water phase containing vitamin E to fats and oils.
  • the present invention is the above-mentioned method characterized in that vitamin E is contained in the aqueous phase in the method for inhibiting the increase in the peroxide value of the water-in-oil type emulsified fat composition.
  • the present invention is a water-in-oil emulsified fat composition, characterized by containing vitamin E in the aqueous phase. Unlike the oils and fats composition, which has been poor in storage stability by adding vitamin E and has been deteriorated in flavor, vitamin N has been added, but it has excellent storage stability and flavor. It is an emulsified oil and fat composition having a function.
  • Examples of the raw oil and fat used in the present invention include rapeseed oil, soybean oil, corn oil, sunflower oil, safflower oil, olive oil, palm oil, palm kernel oil, coconut oil and other vegetable oils, beef tallow, lard, fish oil and other animal oils, and these Any oils and fats that can be used for food, such as hydrogenated oil, fractionated oil, and transesterified oil obtained from the above can be mentioned.
  • oils and fats that can be used for food such as hydrogenated oil, fractionated oil, and transesterified oil obtained from the above can be mentioned.
  • a mixture of liquid oil that is liquid at room temperature and solid fat that is solid at room temperature is used.
  • the oil phase of the outer phase in the oil and fat composition of the present invention includes, as necessary, a lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, polysorbate and the like as an emulsifier. It can be used as long as the function of the invention is not impaired.
  • the fatty acid composition of the oil phase of the present invention preferably contains a polyunsaturated fatty acid.
  • a polyunsaturated fatty acid preferably contains a polyunsaturated fatty acid.
  • polyunsaturated fatty acids include omega-6 acids such as linoleic acid and arachidonic acid, and omega-3 acids such as linolenic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). .
  • Introduction of polyunsaturated fatty acids can be achieved by the use of at least one of naturally-derived oils and fats, oils and fats extracted from cultured microorganisms, and chemical compounds containing a large amount thereof.
  • the value of “linoleic acid content (wt%) + linolenic acid content (wt%) ⁇ 2” in the fatty acid composition of the oil phase of the present invention is preferably 20 or more.
  • examples of such fats and oils include those containing a predetermined amount or more of liquid oil such as soybean oil and rapeseed oil. The effect of this invention becomes more remarkable as the said value is 20 or more.
  • Vitamin E blended in the aqueous phase may be any food that can be used in food.
  • useful raw materials for vitamin E include oil sesame produced as a by-product when refining vegetable oils such as soybean oil, rice bran oil, cottonseed oil, and corn oil, and those containing a large amount of vitamin E such as wheat germ oil.
  • Examples of the form include pasty vitamin E and powdered vitamin E.
  • emulsifiers such as glycerin, sugar alcohol, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, polysorbate, etc. may be used. good.
  • An emulsifier is preferably used, and more preferably a glycerin fatty acid ester is used.
  • a commercially available emulsified vitamin E preparation for example, Sunactive-VE720 manufactured by Taiyo Kagaku Co., Ltd. may also be used.
  • the lower limit per 10 g of the fat and oil composition with vitamin E content in the aqueous phase is preferably 1 mg, more preferably 2 mg, and even more preferably 3 mg.
  • the upper limit is preferably 20 mg, more preferably 15 mg, still more preferably 12 mg, and most preferably 10 mg. If the content is too small, the physiological function of vitamin E cannot be fully exerted, and if it is too large, the flavor may be deteriorated.
  • this invention provides the said method characterized by making the water phase contain vitamin E in the peroxide number raise suppression method of a water-in-oil type emulsified fat composition.
  • the degree of suppression of the increase in the peroxide value is preferably 50% or more, more preferably 60% or more, and even more preferably 65% or more, as compared with the case where it is contained in the oil phase.
  • the water-in-oil emulsified oil / fat composition of the present invention is suitable for margarine and fat spread for home use and business use.
  • the auxiliary ingredients included in the composition of the present invention for use in margarine and fat spread are salt, saccharide, dairy product, coloring agent, flavor, thickener / stabilizer, antioxidant, vitamins other than vitamin E, emulsifier Etc.
  • a water-in-oil emulsified oil / fat composition such as margarine can be produced by a known method. Specifically, the oil phase component and the aqueous phase component are stirred and emulsified together to form an emulsion, which is cooled to stabilize the emulsion.
  • a vitamin E-containing aqueous phase in advance and then add it to the oil phase.
  • the weight ratio of the oil phase to the aqueous phase is usually 30:70 to 95: 5, preferably 40:60 to 90:10.
  • the oil phase temperature when adding the aqueous phase is preferably 40 ° C. to 80 ° C.
  • the aqueous phase is added to the oil phase at the above temperature with stirring, preliminarily emulsified, and then cooled and kneaded through a botator, a perfector and the like to obtain an emulsified oil / fat composition.
  • a bubble-containing water-in-oil emulsified oil / fat composition can be obtained by cooling and kneading a pre-emulsion of an oil phase and an aqueous phase while blowing a gas such as nitrogen or air.
  • Palm stearin (iodine value 32), palm kernel oil, soybean oil, rapeseed oil, corn oil, and high oleic safflower oil were all manufactured by J-Oil Mills.
  • Vitamin E preparation Tocopherol ET-840R manufactured by J-Oil Mills Co., Ltd.
  • Emulsified vitamin E preparation (Sun Active VE-720, manufactured by Taiyo Chemical Co., Ltd.) (Vitamin E 20%, Glycerin fatty acid ester 4.5%)
  • Lecithin Lecithin FA manufactured by J-Oil Mills Co., Ltd.
  • transesterified oil 0.5 parts by weight of sodium methylate was added as a catalyst to an oil and fat blended with 70 parts by weight of palm stearin and 30 parts by weight of palm kernel oil, and subjected to random transesterification at 80 ° C. for 30 minutes. Purification was carried out by a usual method to obtain a transesterified oil.
  • Example 6 As shown in Tables 1 and 2, for POV, Examples 1 to 6 were remarkably suppressed from rising to 21% to 33% compared to Comparative Examples 1 to 5. As for the flavor, Example 6 was generally good although it was slightly inferior. However, the flavor of the comparative example was poor. In addition, as for the appearance and ease of application, the oil and fat compositions prepared this time were all good. Therefore, it was found that the present invention is excellent in oxidative stability and flavor in spite of blending vitamin E.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention concerne une composition de graisse/huile émulsifiée de type eau dans huile ayant une action nutritive et présentant une stabilité en stockage et une saveur remarquables en dépit de l'addition de vitamine E. L'invention concerne, plus précisément, une composition de graisse/huile émulsifiée de type eau dans huile caractérisée par l'incorporation de vitamine E dans la phase aqueuse. La vitamine E est émulsifiée et ajoutée en même temps qu'un ester d'acide gras de glycérine. Il est préférable que la valeur [teneur en acide linoléique (% en poids) + teneur en acide linolénique (% en poids) x 2] correspondant aux acides gras constitutifs de la phase externe graisse/huile soit supérieure ou égale à 20.
PCT/JP2011/078513 2011-02-18 2011-12-09 Composition de graisse/huile émulsifiée de type eau dans huile WO2012111225A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2012513801A JP5036091B1 (ja) 2011-02-18 2011-12-09 油中水型乳化油脂組成物

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2011033485 2011-02-18
JP2011-033485 2011-02-18

Publications (1)

Publication Number Publication Date
WO2012111225A1 true WO2012111225A1 (fr) 2012-08-23

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2011/078513 WO2012111225A1 (fr) 2011-02-18 2011-12-09 Composition de graisse/huile émulsifiée de type eau dans huile

Country Status (3)

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JP (1) JP5036091B1 (fr)
TW (1) TW201234974A (fr)
WO (1) WO2012111225A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109984204A (zh) * 2017-12-29 2019-07-09 丰益(上海)生物技术研发中心有限公司 含米粞粉的油脂组合物

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6344843A (ja) * 1986-08-13 1988-02-25 Kao Corp 油中水中油型乳化油脂組成物
JPH02227030A (ja) * 1989-02-28 1990-09-10 Nippon Oil & Fats Co Ltd α―リノレン酸強化油脂性食品
JPH09315955A (ja) * 1996-05-27 1997-12-09 Lion Corp Ｏ／ｗ／ｏ型乳化組成物並びに食品用及び医薬品用基剤

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6344843A (ja) * 1986-08-13 1988-02-25 Kao Corp 油中水中油型乳化油脂組成物
JPH02227030A (ja) * 1989-02-28 1990-09-10 Nippon Oil & Fats Co Ltd α―リノレン酸強化油脂性食品
JPH09315955A (ja) * 1996-05-27 1997-12-09 Lion Corp Ｏ／ｗ／ｏ型乳化組成物並びに食品用及び医薬品用基剤

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109984204A (zh) * 2017-12-29 2019-07-09 丰益(上海)生物技术研发中心有限公司 含米粞粉的油脂组合物

Also Published As

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JPWO2012111225A1 (ja) 2014-07-03
TW201234974A (en) 2012-09-01
JP5036091B1 (ja) 2012-09-26

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