JP2002180083A - Plastic oils and fats containing fish oil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve the health function in the field of plastic fats and oils for producing margarine and shortening, without using animal fats or hardened fats and oils, by combining fish oil containing PUFA and vegetable fats and oils. Providing plastic oils that can be manufactured. SOLUTION: A stearin fraction (fish oil stearin) obtained by separating fish oil is used as a main ingredient of a plastic oil and fat, and is preferably mixed with vegetable oil and fat. Fats and oils.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a plastic oil or fat containing fish oil rich in polyunsaturated fatty acids having excellent health effects and a method for producing the same.

[0002]

2. Description of the Related Art Polyunsaturated fatty acids (P) such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are known.
UFA) is known to be effective in preventing adult diseases by the antithrombotic effect and in developing brain nerve cells, and is widely used in the fields of pharmaceuticals and health foods. These, EP
It is known that PUFAs such as A and DHA are contained in fish oil in a large amount. Therefore, in recent years, development and study of a method of purifying fish oil, which can be regarded as a health functional food, and a method of concentrating PUFA have been actively conducted. .

[0003] One of the methods for concentrating PUFAs is a method based on the separation of fish oil. Separation is a method in which a component having a high melting point is precipitated as crystals by cooling the fat and oil, and then separated into a crystal fraction (stearin fraction) and a liquid fraction (olein fraction). Because PUFA is concentrated in the olein fraction, the use of this olein fraction has already been generally performed, while the stearin fraction of fish oil is treated as a by-product. Had not been considered.

As a method of utilizing the stearin fraction of fish oil (hereinafter referred to as fish oil stearin), it is transesterified with another fat or oil and then hydrogenated to be used as a hardened oil as a raw material of a plastic fat (Japanese Patent Application Laid-Open No. 9-194876). Adds tuna crystal oil to marine minced products (JP-A-10-14)
0178).

[0005] On the other hand, in order to impart a function to health, fish oil which has conventionally been hydrogenated and commonly used as a hardened fish oil as a raw material for plastic fats and oils is blended with uncured purified fish oil rich in PUFA. Plastic fats and oils have been developed.

For example, Japanese Patent Application Laid-Open No. 61-74539 proposes to use highly refined fish oil as margarine containing fish oil, but the proportion of the refined fish oil is less than 40% of the total raw material, and Hardened oils are used to provide Also, Japanese Patent Application Laid-Open No. 02-2037
41, a method of encapsulating a polyunsaturated fatty acid as margarine containing polyunsaturated fatty acid and adding it to margarine, or Japanese Patent Application Laid-Open No. 7-313055 discloses a margarine containing polyunsaturated fatty acid in the inner oil layer of an oil-in-water-in-oil multiple emulsion. Proposed. These methods are excellent techniques for suppressing oxidative deterioration by coating with a highly unsaturated fatty acid, but use solid fats such as hardened fats and oils to impart plasticity as margarine. As typified by these, when uncured purified fish oil is used in the production of conventional margarine or shortening plastic fats and oils, the fish oil has a low melting point and exhibits a liquid state at a temperature of 20 ° C. or higher. It was difficult.

[0007] Therefore, in order to utilize fish oil which is effective for health as a plastic oil for producing margarine or shortening, ordinary refined fish oil is insufficient in physical properties and contains solid PUFA having plasticity. Oils and fats were desired.

Further, in order to produce a plastic fat containing a large amount of PUFA by blending a large amount of refined fish oil, it is necessary to use a mixed fat with other solid fat having a high melting point.
Hardened oils obtained by hydrogenating lard, beef tallow, palm oil or animal and vegetable oils and fats can be mentioned as solid fats generally used in the production of plastic fats, but contain animal fats and trans fatty acids due to growing interest in health. Hardened fats and oils are avoided and vegetable fats and oils tend to be preferred.

Therefore, edible oils and fats that require health effects do not need to be blended with animal fats or hardened oils and fats.
PU that can produce plastic fats and oils only by blending with vegetable fats and oils
Solid fats and oils containing FA have been desired.

[0010]

The object of the present invention is to provide a fish oil containing PUFA for producing margarine or shortening and having plasticity. Further, the present invention provides a plastic oil comprising a natural oil of a fish oil and a vegetable oil which is sufficiently safe for health.

[0011]

Means for Solving the Problems The present inventors have found that fish oil stearin, which has not been noticed hitherto, can be used as a PUFA-containing plastic oil for the production of margarine and shortening, and that it is useful for PUFA-containing health. We studied diligently to provide good plastic oils and fats.

As a result, it has been found that, by using fish oil stearin as a main raw material, it is possible to produce an oil and fat having sufficient plasticity even with a mixture of vegetable oil and fat alone, and to maintain health without using animal fat and hardened oil and fat. It has become possible to provide a plastic fat comprising only good natural fats and oils. Also, by mixing fish oil stearin with vegetable oil having excellent oxidative stability and processing it into a plastic solid such as margarine or shortening, it is possible to obtain a PUFA-containing edible oil which hardly causes oxidative deterioration and can be stored for a long time. Was.

That is, the present invention relates to a plastic fat containing a stearin fraction obtained by fractionating fish oil.

[0014] In a preferred embodiment, the present invention relates to the above-mentioned plastic fat comprising a stearin fraction obtained by fractionating fish oil and vegetable fat.

In a further preferred embodiment, the fatty acid composition of the stearin fraction obtained by fractionating fish oil is such that the total content of eicosapentaenoic acid and docosahexaenoic acid is 10% or more. About.

In another preferred embodiment, the present invention relates to the above-mentioned plastic fat, wherein the stearin fraction obtained by fractionating fish oil has a melting point of 25 ° C. or higher.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.

The plastic fats and oils referred to in the present invention are fats and oils which can be exemplified by butter, margarine, shortening and butter cream. The plastic fat of the present invention contains a stearin fraction obtained by fractionating fish oil. The content is not particularly limited and can be appropriately adjusted according to the plasticity of the target plastic oil or fat and the PUFA content.
0% by weight or more, more preferably 50 to 80% by weight.

The raw fish oil used in the present invention is not particularly limited in fish species, and includes fish oils containing highly unsaturated fatty acids such as sardine oil, mackerel oil, saury oil and tuna oil. Also, fish oil in which they are arbitrarily mixed may be used. The fish oil is separated, but the fish oil is deoxidized and
It is desirable to perform the separation after the decolorization treatment.
The method of the deacidification / decolorization treatment may be a known method, for example,
Examples include an alkali deoxidation method using caustic soda, a decolorization method using activated clay or activated carbon, and the like.

The method for separating fish oil in the present invention is not particularly limited, and any method such as a solvent separation method or a solventless separation method may be used. However, since the solvent separation method is complicated in terms of equipment, the solvent separation method is not required. However, it is desirable in terms of cost.

The stearin fraction referred to in the present invention is a crystal fraction obtained by fractionating fish oil by a conventional method. In order for fish oil to sufficiently exert its health function, the fatty acid composition by gas chromatography must be determined. Analysis indicates that the total content of EPA and DHA is preferably at least 10%, more preferably at least 15%. In addition, in order to have physical properties suitable for the production of plastic oils and fats, the melting point of fish oil stearin is 25%.
It is desirable that the temperature is not less than ° C.

It is preferable that the fish oil stearin obtained by the fractionation be deodorized and used for producing a plastic oil and fat. At a high temperature in the deodorization step, there is a possibility that deterioration due to polymerization of PUFA may occur.

For deodorization, only fish oil stearin may be subjected to deodorization and then used for the production of plastic fats and oils. However, when blended with vegetable fats and oils, the fish oil stearin and vegetable fats and oils are added to a suitable amount in advance. It is desirable to subject the blended oil, which has been blended and adjusted to have plasticity, to deodorization, since PUFA is less deteriorated. Due to the effect of substances involved in stability such as tocopherol which is naturally contained in vegetable fats and oils, PU
It is considered that the deterioration of FA can be prevented.

The plastic fat of the present invention preferably contains a vegetable fat. Vegetable oils and fats referred to in the present invention are oils of plant origin represented by rapeseed oil, soybean oil, corn oil, cottonseed oil, palm oil and coconut oil, and are not particularly limited to oil types, but are preferably rice bran oil and corn oil Vegetable oils having excellent oxidative stability, such as cottonseed oil, high oleic sunflower oil, high oleic safflower oil and sesame oil. The vegetable oils to be blended may be used alone or in combination.

The mixing ratio of fish oil stearin and vegetable oil is not particularly limited, but in order to have appropriate plasticity, fish oil stearin is 50 to 80% by weight and vegetable oil and fat is 20 to 50% by weight in the plastic oil. It is desirable to adjust as follows.

Although other fats and oils may be added according to the purpose of the product such as margarine and shortening, a natural fat or oil composition having good plasticity can be produced even if only fish oil stearin and vegetable oil and fat are mixed. .

An emulsifier such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester and polyglycerin fatty acid ester can be added to the plastic fat of the present invention to provide shortening or production of margarine.

The oxidative stability may be further improved by adding an antioxidant such as ascorbic acid or a polyphenol such as tocopherol or tea extract to the plastic fat of the present invention.

[0029]

The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. "%",
“Parts” are based on weight.

(Example 1) 100 parts of sardine oil deoxidized and decolorized by a conventional method was cooled from a dissolved state at 40 ° C. to 20 ° C. with gentle stirring, kept at 20 ° C. for 12 hours, and then suction filtered. Solid-liquid separation was performed. The sardine oil was fractionated without solvent to obtain 15 parts of sardine oil stearin as a crystal fraction.

Example 2 100 parts of tuna oil deoxidized and decolorized by a conventional method was cooled from 40 ° C. to 5 ° C. and kept at 5 ° C. for 12 hours.
0 parts were obtained.

Table 1 shows the melting point, solid fat content (SFC) and PUFA content of the fish oil stearin of Examples 1 and 2.
For comparison, the melting point, solid fat content (SFC) and PUFA content of unfractionated sardine oil and tuna oil are also shown in Table 1.

[0033]

[Table 1] As is evident from the results in Table 1, stearin has a melting point of 25.
It is a solid fat having a plasticity of not less than ℃. Also PU
Many EPA and DHA FAs remain, and their total content is 10% or more. In contrast, sardine oil and tuna oil have a higher PUFA content than the stearin fraction, but have a very low solid fat content, which is not desirable as a plastic fat.

Example 3 A blended oil comprising 70% sardine oil stearin and 30% rice bran oil obtained in Example 1 was deodorized at 190 ° C. by steam distillation. To this deodorized oil, a plastic oil was prepared by adding 0.3% of lecithin as an emulsifier, 0.3% of monoglyceride stearate, and 0.1% of tocopherol as an antioxidant.

Example 4 A plastic oil was prepared in the same manner as in Example 3 except that the composition of the blended oil was 70% sardine oil and 30% corn oil obtained in Example 1.

Example 5 A plastic oil was prepared in the same manner as in Example 3 except that the composition of the oil mixture was 70% sardine oil and 30% cottonseed oil obtained in Example 1.

(Example 6) A plastic oil was prepared in the same manner as in Example 3 except that the tuna oil stearin 70% and the rice bran oil 30% of Example 2 were used.

(Comparative Example 1) A hardened fish oil (melting point: 36 ° C.) obtained by hydrogenating a sardine oil as a raw material with a nickel catalyst was deodorized, and then 75% of hardened fish oil and 25 rapeseed oil (deodorized oil) were used.
%, And an emulsifier and an antioxidant were added to the blended oil obtained by mixing the same as in Example 3 to prepare a plastic fat.

Comparative Example 1 An oil was prepared by adding an emulsifier and an antioxidant to a blended oil comprising 50% of purified sardine oil and 50% of palm oil in the same manner as in Example 3.

Comparative Example 2 An oil was prepared by adding an emulsifier and an antioxidant to a blended oil composed of 30% of purified sardine oil and 70% of palm oil in the same manner as in Example 3.

Comparative Example 3 An oil was prepared by adding an emulsifier and an antioxidant to a blended oil comprising 50% of purified sardine oil and 50% of lard in the same manner as in Example 3.

Comparative Example 4 An oil was prepared by adding an emulsifier and an antioxidant to a blended oil consisting of 30% of purified sardine oil and 70% of lard in the same manner as in Example 3.

Table 2 shows the solid fat content (SFC) of the plastic fats and oils of Examples 3 to 6, Comparative Example 1 and Comparative Examples 1 to 4.

[0044]

[Table 2] As is evident from the results in Table 2, the blended oil of fish oil stearin and vegetable oil in Examples shows the same SFC as the plastic oil blended with the hardened fish oil of Comparative Example 1, which is the current product. It was found to be a plastic oil and fat suitable for the production of hot and shortening.

On the other hand, in the case of unfractionated sardine oil, if it is blended with palm oil or lard in an equivalent amount, it is very soft and unsuitable for producing margarine or shortening (Comparative Examples 1 and 3). Therefore, in order to produce a plastic fat using unsorted sardine oil, it is necessary to increase the blending ratio of palm oil or lard to reduce the blending ratio of sardine oil to about 30%, and to increase the PUFA content. Is reduced (Comparative Examples 2 and 4). Alternatively, it can be said that in order to increase the PUFA content in the plastic fat and increase the blending ratio of sardine oil, it is necessary to blend a hardened fat with a higher solid fat content than palm oil or lard.

Example 7 A shortening was prepared by quenching and kneading with a combinator using the sardine oil stearin prepared in Example 3 and a plastic oil containing rice bran oil as main raw materials.

Example 8 A shortening was prepared in the same manner as in Example 7 using the sardine oil stearin prepared in Example 4 and a plastic oil containing corn oil as a main raw material.

Example 9 A shortening was prepared in the same manner as in Example 7 using the sardine oil stearin prepared in Example 5 and a plastic oil containing cottonseed oil as a main raw material.

(Example 10) Shortening was produced in the same manner as in Example 7 using the tuna oil stearin produced in Example 6 and the plastic oil containing rice bran oil as main raw materials.

(Comparative Example 2) As a general example of blending of plastic oils and fats, the shortening was prepared by quenching and kneading the same plastic oils and fats as the main raw material of the hardened fish oil of Control Example 1 as in the Examples.

(Comparative Example 5) A shortening was prepared by quenching and kneading in the same manner as in the Example using the plastic oil mixed with sardine oil and lard of Comparative Example 4.

The shortenings of Examples 7 to 10, Control Example 2, and Comparative Example 5 were stored at 5 ° C., and the results of peroxide value (POV meq / kg), flavor, and appearance (texture) of the shortening after one month were obtained. Are shown in Table 3.

[0053]

[Table 3] As is evident from the results in Table 3, the shortening in which the fish oil stearin and the vegetable oil were blended in the examples had excellent oxidation stability and flavor, and the appearance of the shortening was as good as the shortening using the hardened fish oil of the control example as the main raw material. Met.

On the other hand, in the shortening prepared by mixing sardine oil and lard of Comparative Example 5, an increase in POV was observed, and a slight return of a lively animal odor was observed.

[0055]

EFFECT OF THE INVENTION By using fish oil stearin, EPA
Oils and fats containing a large amount of PUFAs such as DHA and DHA and having plasticity suitable for the production of margarine and shortening. Also, by mixing vegetable oils,
It is possible to obtain a plastic oil and fat which contains PUFA and is good for health, which is composed only of natural oil and fat, and which can hardly be oxidized and deteriorated and can be stored for a long period of time.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B026 DC05 DG14 DH02 DP04 DP10 DX02 4H059 BA33 BB02 BB05 BB06 BC06 BC13 CA06 CA13 DA02

Claims (4)

[Claims] 1. A plastic fat comprising a stearin fraction obtained by separating fish oil. 2. The plastic fat according to claim 1, comprising a stearin fraction obtained by separating fish oil and vegetable fat. 3. The plastic fat according to claim 1, wherein the fatty acid composition of the stearin fraction obtained by fractionation of fish oil has a total content of eicosapentaenoic acid and docosahexaenoic acid of 10% or more. 4. The stearin fraction obtained by fractionating fish oil has a melting point of 25 ° C. or higher.
Plastic oils and fats according to claims 3 to 3