JP2011130778A - Oil-and-fat composition, and food or beverage containing the oil-and-fat composition - Google Patents
Oil-and-fat composition, and food or beverage containing the oil-and-fat composition Download PDFInfo
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Abstract
Description
本発明は、α−リノレン酸が高含有の油脂組成物および該油脂組成物を含有する飲食物に関するものである。 The present invention relates to an oil-and-fat composition containing a high amount of α-linolenic acid and food and drink containing the oil-and-fat composition.
ｎ−３系多価不飽和脂肪酸であるα−リノレン酸は、必須脂肪酸と呼ばれているが生体内で合成できないため、食物により摂取することが必要である。 Although α-linolenic acid, which is an n-3 polyunsaturated fatty acid, is called an essential fatty acid, it cannot be synthesized in vivo, so it needs to be ingested with food.
植物油の中にはα−リノレン酸をその構成脂肪酸中に５０質量％以上含有するものがあり、その代表的なものとしてフラックス油（アマニ油）、エゴマ油、シソ実油などがある。 Some vegetable oils contain α-linolenic acid in a constituent fatty acid of 50% by mass or more, and representative examples thereof include flux oil (linseed oil), egoma oil, and perilla seed oil.
しかし、フラックス油、エゴマ油、シソ実油など、α−リノレン酸を５０質量％以上含有する油は、劣化を起こしやすく、風味、保存安定性に問題があるため、商品化は困難であった。また、通常、植物油の製造工程で脱臭工程を行うが、α−リノレン酸は、二重結合が３つあるという、その構造上、トランス化しやすいという問題もあった。 However, oils containing 50% by mass or more of α-linolenic acid, such as flux oil, sesame oil, and perilla oil, are prone to deterioration and have problems in flavor and storage stability, and are difficult to commercialize. . Moreover, although a deodorizing process is normally performed in the manufacturing process of vegetable oil, there existed a problem that (alpha)-linolenic acid had three double bonds, and was easy to convert into the structure.
これらの問題を解決するものとして、α−リノレン酸の含量が５０質量％以上、かつトランス型脂肪酸の含量が４質量％以下であるフラックス油に、オレイン酸の含量が６０質量％以上である高オレイン酸の油脂を加え、オレイン酸とα−リノレン酸の質量比を、オレイン酸：α−リノレン酸＝１：０．２〜０．６とし、α−リノレン酸の含量が１０質量％以上である食用油が知られている（特許文献１参照）。 In order to solve these problems, a flux oil having an α-linolenic acid content of 50% by mass or more and a trans fatty acid content of 4% by mass or less has a high oleic acid content of 60% by mass or more. Oil and fat of oleic acid is added, and the mass ratio of oleic acid and α-linolenic acid is oleic acid: α-linolenic acid = 1: 0.2 to 0.6, and the content of α-linolenic acid is 10% by mass or more. An edible oil is known (see Patent Document 1).
特許文献１には、フラックス油製造工程の脱臭条件として、脱臭温度２２０〜２４０℃、脱臭時間６０〜９０分間、蒸気吹込量対油３．５〜５．５質量％で行なうと、風味が良好で、かつトランス型脂肪酸含量が４質量％以下に抑えられたフラックス油が製造できることが開示されている。 In Patent Document 1, as a deodorizing condition in the flux oil production process, when the deodorizing temperature is 220 to 240 ° C., the deodorizing time is 60 to 90 minutes, and the steam blowing amount is 3.5 to 5.5% by mass of the oil, the flavor is good. In addition, it is disclosed that a flux oil having a trans fatty acid content of 4% by mass or less can be produced.
また、臭気をマスキングする効果を有する米油を配合したα−リノレン酸含有油脂組成物が知られている（特許文献２，３参照）。 Moreover, the alpha-linolenic acid containing oil-fat composition which mix | blended the rice oil which has the effect which masks an odor is known (refer patent document 2, 3).
特許文献２には、米由来の食用油脂３０〜６０重量％とα−リノレン酸を４５重量％以上含有する油脂５〜１０重量％を含有してなる油脂組成物が開示され、特許文献３には、油脂組成物全体中、α−リノレン酸の含有量が５０重量％以上である油脂を１０重量％以下と、６０重量％を超え、且つ、８５重量％以下の米由来の食用油脂を含有してなる油脂組成物が開示されている。 Patent Document 2 discloses an oil and fat composition containing 30 to 60% by weight of edible fat and oil derived from rice and 5 to 10% by weight of fat and oil containing 45% by weight or more of α-linolenic acid. Contains 10% or less of fats and oils having an α-linolenic acid content of 50% by weight or more and more than 60% by weight and 85% by weight or less of edible fats derived from rice An oil / fat composition is disclosed.
一方、フラックス油に多く含まれるα−リノレン酸は、ヒトの疫学調査において高血圧の発症リスクを低下させることが報告されている（非特許文献１参照）。また、α−リノレン酸を高含有する食用油脂組成物は、高血圧症の予防効果を有することが知られている（特許文献４参照）。
しかしながら、前述したとおり、フラックス油、エゴマ油、シソ実油など、α−リノレン酸を５０％以上含有する油は、風味、保存安定性に問題があるため、高血圧症の予防効果を得ようとしてα−リノレン酸を高含有にすると、特許文献１〜３に記載の食用油でも風味良好で、保存安定性の良い油脂組成物を得ることは難しくなる。 However, as described above, oils containing 50% or more of α-linolenic acid, such as flux oil, sesame oil, and perilla oil, have a problem in flavor and storage stability, so that an effect of preventing hypertension is obtained. When α-linolenic acid is contained in a high content, it is difficult to obtain an oil / fat composition having good flavor and good storage stability even with the edible oils described in Patent Documents 1 to 3.
従って、本発明の目的は、α−リノレン酸が高含有で、高血圧改善効果を有し、かつ風味が良く、保存安定性の良い油脂組成物および該油脂組成物を含有する飲食物を提供することである。 Accordingly, an object of the present invention is to provide an oil and fat composition having a high content of α-linolenic acid, having an effect of improving hypertension, having a good flavor and good storage stability, and a food and drink containing the oil and fat composition. That is.
本発明は、上記目的を達成するために、フラックス油を２０〜３５質量％、および米油を１５〜２５質量％含有する油脂組成物であって、該油脂組成物の構成脂肪酸中のα−リノレン酸含量が１５〜３０質量％であることを特徴とする油脂組成物を提供する。 In order to achieve the above object, the present invention is an oil / fat composition containing 20 to 35% by mass of flux oil and 15 to 25% by mass of rice oil, wherein α- in the constituent fatty acids of the oil / fat composition An oil and fat composition having a linolenic acid content of 15 to 30% by mass is provided.
また、本発明は、上記目的を達成するために、上記本発明に係る油脂組成物を含有することを特徴とする飲食物を提供する。 Moreover, in order to achieve the said objective, this invention provides the food / beverage products characterized by including the oil-fat composition which concerns on the said this invention.
本発明によると、α−リノレン酸が高含有で、高血圧改善効果を有し、かつ風味が良く、保存安定性の良い油脂組成物および該油脂組成物を含有する飲食物を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the alpha-linolenic acid is contained at high content, it has a hypertension improvement effect, and it has a good flavor and good storage stability, and can provide foods and drinks containing the oil and fat composition. .
〔本発明の第１の実施の形態に係る油脂組成物〕
本発明の第１の実施の形態に係る油脂組成物は、フラックス油と、米油と、菜種油、大豆油及びコーン油から選ばれる１種又は２種以上の植物油Ｂとをフラックス油／米油／植物油Ｂ＝２０〜３５／１５〜２５／４０〜６５の質量比で含有する油脂組成物であって、該油脂組成物の構成脂肪酸中のα−リノレン酸含量が１５〜３０質量％であることを特徴とする。
[Oil composition according to the first embodiment of the present invention]
The oil and fat composition according to the first embodiment of the present invention comprises a flux oil, a rice oil, and one or more vegetable oils B selected from rapeseed oil, soybean oil and corn oil. / Vegetable oil B = Oil composition contained in a mass ratio of 20 to 35/15 to 25/40 to 65, the α-linolenic acid content in the constituent fatty acids of the oil and fat composition being 15 to 30% by mass It is characterized by that.
（フラックス油）
本実施の形態に係る油脂組成物は、フラックス油を含有する。特に、その構成脂肪酸中のα−リノレン酸の含量が５０質量％以上、かつ該α−リノレン酸のトランス型脂肪酸の含量が４質量％以下であるフラックス油を用いることが好ましい。トランス型脂肪酸は、摂取した場合、体内の必須脂肪酸要求量が増加してしまうなど、栄養的に好ましくないため、出来る限り、低含量とすることが好ましい。
(Flux oil)
The oil and fat composition according to the present embodiment contains flux oil. In particular, it is preferable to use a flux oil in which the content of α-linolenic acid in the constituent fatty acid is 50% by mass or more and the content of trans-fatty acid in the α-linolenic acid is 4% by mass or less. Since trans fatty acids are not nutritionally preferable, such as increasing the amount of essential fatty acids required in the body when ingested, it is preferable to make them as low as possible.
フラックス油は、亜麻仁の種子から搾った油であり、その構成脂肪酸のうち通常約５０質量％以上のα−リノレン酸を含んでいるため、本実施の形態において好適に使用できる。本実施の形態においては、特に、構成脂肪酸中のα−リノレン酸の含量が５０質量％以上、かつ該α−リノレン酸のトランス型脂肪酸の含量が４質量％以下であるフラックス油を用いることが好ましく、例えば下記の製造条件により製造できる。 Flux oil is oil squeezed from the seeds of flaxseed, and usually contains about 50% by mass or more of α-linolenic acid among the constituent fatty acids, and therefore can be suitably used in the present embodiment. In the present embodiment, in particular, a flux oil in which the content of α-linolenic acid in the constituent fatty acid is 50% by mass or more and the content of trans-fatty acid in the α-linolenic acid is 4% by mass or less is used. For example, it can be produced under the following production conditions.
すなわち、製造工程における脱臭条件を脱臭温度２２０〜２４０℃、脱臭時間３０〜９０分間、好ましくは５０〜９０分、蒸気吹込量対油２．０〜５．５質量％、好ましくは３．０〜４．５％とすることで、構成脂肪酸中のα−リノレン酸の含量が５０質量％以上、かつ該α−リノレン酸のトランス型脂肪酸の含量が４質量％以下であるフラックス油を得ることができる。 That is, the deodorization conditions in the production process are as follows: deodorization temperature 220 to 240 ° C., deodorization time 30 to 90 minutes, preferably 50 to 90 minutes, steam blowing amount to oil 2.0 to 5.5% by mass, preferably 3.0 to By setting the content to 4.5%, it is possible to obtain a flux oil in which the content of α-linolenic acid in the constituent fatty acid is 50% by mass or more and the content of trans-fatty acid in the α-linolenic acid is 4% by mass or less. it can.
（米油）
本実施の形態に係る油脂組成物は、米油を含有する。米油をフラックス油と共に配合することにより、フラックス油の弱点を補って、調理適性や風味ならびに酸化安定性を高めることができる。使用する米油としては、アルカリ脱酸を行わない蒸留米油を使用しても良いが、結晶性等の観点から、アルカリ脱酸処理した米油を使用した方がより好ましい。
(Rice oil)
The oil and fat composition according to the present embodiment contains rice oil. By blending rice oil with the flux oil, the weakness of the flux oil can be compensated, and cooking aptitude, flavor and oxidation stability can be enhanced. As the rice oil to be used, distilled rice oil that is not subjected to alkaline deoxidation may be used, but from the viewpoint of crystallinity and the like, it is more preferable to use rice oil that has been subjected to alkaline deoxidation treatment.
（植物油Ｂ）
本実施の形態に係る油脂組成物は、菜種油、大豆油及びコーン油から選ばれる１種又は２種以上の植物油を含有する。中でも菜種油を用いることが好ましい。これらの植物油Ｂをフラックス油と共に配合することにより、フラックス油の弱点を補って、調理適性や風味ならびに酸化安定性を高めることができる。
(Vegetable oil B)
The oil and fat composition according to the present embodiment contains one or more vegetable oils selected from rapeseed oil, soybean oil, and corn oil. Among them, it is preferable to use rapeseed oil. By blending these vegetable oils B with the flux oil, the weakness of the flux oil can be compensated, and cooking suitability, flavor and oxidation stability can be enhanced.
（油脂組成物中の配合割合）
本実施の形態に係る油脂組成物は、フラックス油／米油／植物油Ｂ＝２０〜３５／１５〜２５／４０〜６５の質量比でフラックス油、米油および植物油Ｂを含有する。すなわち、他成分を配合しないとすると、本実施の形態に係る油脂組成物は、フラックス油を２０〜３５質量％、米油を１５〜２５質量％、植物油Ｂを４０〜６５質量％、含有する。フラックス油、米油および植物油Ｂをかかる配合比で配合することにより、高血圧改善効果を有し、かつ風味が良く、保存安定性の良い油脂組成物を得ることが可能となる。本実施の形態に係る油脂組成物は、タンクに貯蔵されたそれぞれの油脂をブレンド用タンクの中で混合攪拌することにより調製される。
(Blend ratio in oil / fat composition)
The oil and fat composition according to the present embodiment contains flux oil, rice oil and vegetable oil B at a mass ratio of flux oil / rice oil / vegetable oil B = 20 to 35/15 to 25/40 to 65. That is, assuming that other components are not blended, the oil and fat composition according to the present embodiment contains 20 to 35% by mass of flux oil, 15 to 25% by mass of rice oil, and 40 to 65% by mass of vegetable oil B. . By blending flux oil, rice oil and vegetable oil B at such a blending ratio, it becomes possible to obtain an oil and fat composition having an effect of improving hypertension, having a good flavor and good storage stability. The oil and fat composition according to the present embodiment is prepared by mixing and stirring each oil and fat stored in the tank in the tank for blending.
（α−リノレン酸含量）
本実施の形態に係る油脂組成物は、該油脂組成物の構成脂肪酸中のα−リノレン酸含量が１５〜３０質量％である。１５質量％未満では、高血圧改善効果があまり望めなく、３０質量％を超えると、風味に問題が出てくる。
(Α-linolenic acid content)
In the oil and fat composition according to the present embodiment, the α-linolenic acid content in the constituent fatty acids of the oil and fat composition is 15 to 30% by mass. If it is less than 15% by mass, the effect of improving hypertension cannot be expected so much, and if it exceeds 30% by mass, there is a problem with the flavor.
（油脂組成物中のトランス型脂肪酸含量）
本実施の形態に係る油脂組成物は、該油脂組成物中のトランス型脂肪酸含量が３質量％以下であることが好ましく、２質量％以下であることがより好ましい。
(Trans-fatty acid content in oil and fat composition)
In the oil and fat composition according to the present embodiment, the trans fatty acid content in the oil and fat composition is preferably 3% by mass or less, and more preferably 2% by mass or less.
（その他の配合成分）
本実施の形態に係る油脂組成物に含み得るフラックス油、米油および植物油Ｂ以外の成分としては、ゴマ油、ゴマサラダ油、落花生油、高オレイン酸べに花油、高リノール酸べに花油、ひまわり油、高オレイン酸ひまわり油、ミッドオレイックひまわり油、高リノール酸ヒマワリ油、綿実油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、ボラージ油、オリーブ油、米糠油、小麦胚芽油、中鎖脂肪酸含有油、パーム油、パーム核油、ヤシ油、カカオ脂、品種改良によって低飽和化された油脂、牛脂、ラード、鶏脂、乳脂、魚油、アザラシ油、及び藻類油等が挙げられ、これらの１種又は２種以上を使用することができる。さらに、これらの水素添加油脂、分別油脂、エステル交換油脂を使用することもできる。また、モノグリセリン脂肪酸エステル、有機酸モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル等の乳化剤や、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、リン脂質、オリザノール、ビタミンＥ、植物ステロール、ジグリセリド、カテキン類、及びポリフェノール類等を添加することができる。さらに、炭水化物、蛋白質、食物繊維、ビタミン、及びミネラル等も添加することができる。
(Other ingredients)
Ingredients other than the flux oil, rice oil and vegetable oil B that can be contained in the oil and fat composition according to the present embodiment include sesame oil, sesame salad oil, peanut oil, high oleic acid bean flower oil, high linoleic acid bean flower oil, sunflower oil, high Oleic sunflower oil, mid oleic sunflower oil, high linoleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, borage oil, olive oil, rice bran oil, Wheat germ oil, medium chain fatty acid-containing oil, palm oil, palm kernel oil, coconut oil, cocoa butter, oils and fats that have been low-saturated by breeding, beef tallow, lard, chicken fat, milk fat, fish oil, seal oil, and algal oil Etc., and one or more of these can be used. Furthermore, these hydrogenated fats and oils, fractionated fats and oils, and transesterified fats and oils can also be used. Also, emulsifiers such as monoglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, ascorbic acid fatty acid ester, lignan, coenzyme Q, phospholipid, oryzanol, vitamin E, Plant sterols, diglycerides, catechins, polyphenols, and the like can be added. In addition, carbohydrates, proteins, dietary fiber, vitamins, minerals, and the like can be added.
（油脂組成物の用途および油脂組成物を含有する飲食物）
本実施の形態に係る油脂組成物は、従来の食用油と同様に天ぷら、炒め油、離型油等に利用できる。本実施の形態に係る油脂組成物を含有する飲食物としては、特に限定はしないが、食品、加工食品、健康食品、飲料、ドリンク剤、調味料、菓子類、ペットフード、及び動植物飼料等が挙げられ、例えば、食用油脂類、畜産魚肉加工食品類、練り製品、ルー類、Ｗ／Ｏ乳化食品、Ｏ／Ｗ型乳化食品、液状調味料類、炒め調理品類、フラワーペースト類、スプレッド類、焼き菓子類、油ちょう食品類が挙げられる。より具体的には、ハム、ソーセージ、缶詰、ちくわ、カレールー、シチュールー、炒め調理品、ゼラチンカプセル、食用油、ドレッシング、マーガリン、調製マーガリン、ファットスプレッド、クリーム、アイスクリーム、マヨネーズ、マドレーヌ、パン、ケーキ、ドーナツ、マフィン、スコーン、フライ食品、スナック菓子、せんべい、あられ、天ぷら、コロッケ、トンカツ、から揚げ、流動食が挙げられる。
(Use of oil composition and food and drink containing oil composition)
The oil and fat composition according to the present embodiment can be used for tempura, stir-fried oil, mold release oil, and the like in the same manner as conventional edible oils. The food and drink containing the oil and fat composition according to the present embodiment is not particularly limited, but foods, processed foods, health foods, beverages, drinks, seasonings, confectionery, pet foods, animal and plant feeds, etc. For example, edible oils and fats, processed livestock fish foods, kneaded products, roux, W / O emulsified foods, O / W emulsified foods, liquid seasonings, fried foods, flower pastes, spreads, baked Examples include confectionery and oily foods. More specifically, ham, sausage, canned food, chikuwa, carrero, stew, stir-fried food, gelatin capsule, cooking oil, dressing, margarine, prepared margarine, fat spread, cream, ice cream, mayonnaise, madeleine, bread, Examples include cakes, donuts, muffins, scones, fried foods, snacks, rice crackers, hail, tempura, croquettes, tonkatsu, fried chicken, and liquid foods.
本発明の油脂組成物は、成人の場合、α−リノレン酸量として１日あたり、０．１ｇ〜２０ｇ、好ましくは０．７〜１４ｇ、より好ましくは１．５〜９ｇ、最も好ましくは、１．８〜６ｇ摂取することが望ましい。 In the case of an adult, the fat and oil composition of the present invention is 0.1 to 20 g, preferably 0.7 to 14 g, more preferably 1.5 to 9 g, most preferably 1 as the amount of α-linolenic acid per day. It is desirable to take 8-6g.
飲食物中の本油脂組成物の含有量は、飲食物により異なるが、飲食物中に０．５％〜１００％含まれていれば良く、天ぷら、炒め油、離型油等にはそのまま使用しても良い。例示すると、α−リノレン酸量として、ドレッシング１００ｇ中に０．１〜２０ｇ、マヨネーズ１００ｇ中に７．５〜２４ｇ、マーガリン、ファットスプレッドに代表される油中水系物１００ｇ中には６〜２９．４ｇ、パン１００ｇ中に０．５〜９ｇ、天ぷら、フライなどの油ちょう品１００ｇ中に０．６〜７．５ｇ、各種飲食物中に含まれるのが好ましい。 The content of the present fat and oil composition in food and drink varies depending on the food and drink, but it may be contained in the food and drink as long as it is contained in 0.5% to 100%, and is used as it is for tempura, stir-fried oil, release oil, etc. You may do it. Illustratively, the amount of α-linolenic acid is 0.1 to 20 g in 100 g of dressing, 7.5 to 24 g in 100 g of mayonnaise, and 6 to 29. in 100 g of water-in-oil such as margarine and fat spread. It is preferable that 0.5 to 9 g in 4 g and 100 g of bread, 0.6 to 7.5 g in 100 g of oily products such as tempura and fried food, and various foods and drinks are included.
（収納容器）
本実施の形態に係る油脂組成物の収納容器としては、缶、ガラス瓶、プラスチック、紙等の公知のものを用いることができる。
(Storage container)
As the storage container for the oil and fat composition according to the present embodiment, known containers such as cans, glass bottles, plastics, and papers can be used.
〔本発明の第１の実施の形態の効果〕
本実施の形態によれば、以下の効果を奏する。
（１）α−リノレン酸が高含量で、高血圧改善効果を有し、かつ風味が良く、保存安定性の良い食用油が得られる。ここで、高血圧改善効果とは、正常血圧より高い血圧を下げることで、正常血圧に近づけるまたは正常ないし至適血圧にする効果のことをいう。正常血圧は収縮期血圧が１２０ｍｍＨｇ以上１３０ｍｍＨｇ未満、拡張期血圧が８０ｍｍＨｇ以上８５ｍｍＨｇ未満であり、至適血圧は収縮期血圧が１２０ｍｍＨｇ未満、拡張期血圧が８０ｍｍＨｇ未満である。
（２）α−リノレン酸が高含量でありながら、調理適性に優れる（調理時の香りや食べた時の風味が良好な）食用油が得られる。
（３）上記効果を有する食用油を含有する飲食物が得られる。
[Effect of the first embodiment of the present invention]
According to the present embodiment, the following effects can be obtained.
(1) An edible oil having a high α-linolenic acid content, an antihypertensive effect, good flavor, and good storage stability can be obtained. Here, the hypertension improving effect refers to an effect of reducing the blood pressure higher than the normal blood pressure to bring it close to the normal blood pressure or to normal or optimal blood pressure. Normal blood pressure is systolic blood pressure of 120 mmHg or more and less than 130 mmHg, diastolic blood pressure is 80 mmHg or more and less than 85 mmHg, and optimal blood pressure is systolic blood pressure of less than 120 mmHg and diastolic blood pressure of less than 80 mmHg.
(2) An edible oil having a high content of α-linolenic acid and excellent cooking ability (good fragrance during cooking and good flavor when eaten) can be obtained.
(3) A food or drink containing edible oil having the above-described effects is obtained.
〔本発明の第２の実施の形態に係る油脂組成物〕
本発明の第２の実施の形態に係る油脂組成物は、フラックス油を２０〜３５質量％、および米油を１５〜２５質量％含有する油脂組成物であって、該油脂組成物の構成脂肪酸中のα−リノレン酸含量が１５〜３０質量％であることを特徴とする。
[Oil composition according to the second embodiment of the present invention]
The oil and fat composition according to the second embodiment of the present invention is an oil and fat composition containing 20 to 35% by mass of flux oil and 15 to 25% by mass of rice oil, and is a constituent fatty acid of the oil and fat composition. The α-linolenic acid content is 15-30% by mass.
本実施の形態は、植物油Ｂの配合を必須としない点において、上記第１の実施の形態と相違するが、その他の点については、上記の第１の実施の形態と同様である。 This embodiment is different from the first embodiment in that the blending of the vegetable oil B is not essential, but the other points are the same as those in the first embodiment.
以下に実施例を挙げて本発明をより具体的に説明するが、本発明はそれらにより限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.
（実施例１〜７及び比較例１〜６）
フラックス油（日清オイリオグループ（株）製、下記の方法により製造したもの）、米油（商品名：日清こめサラダ油、日清オイリオグループ（株）製）、菜種サラダ油（商品名：日清菜種サラダ油（Ｓ）、日清オイリオグループ（株）製）、高オレイン酸べに花油（商品名：日清べに花油、日清オイリオグループ（株）製）、コーン油（商品名：日清コーン油、日清オイリオグループ（株）製）を用いて、表１〜３に記載の配合割合にて実施例１〜７及び比較例１〜６の油脂組成物を調製した。
(Examples 1-7 and Comparative Examples 1-6)
Flux oil (Nisshin Oillio Group Co., Ltd., manufactured by the following method), rice oil (trade name: Nisshin Kome Salad Oil, Nissin Oilio Group Co., Ltd.), Rapeseed Salad Oil (Product Name: Nissin) Rapeseed salad oil (S), made by Nisshin Oillio Group Co., Ltd., high oleic acid beni flower oil (trade name: Nisshinbeni flower oil, Nisshin Oillio Group Co., Ltd.), corn oil (trade name: Nisshin Corn Oil) The oil and fat compositions of Examples 1 to 7 and Comparative Examples 1 to 6 were prepared at the blending ratios shown in Tables 1 to 3 using Nisshin Oilio Group Co., Ltd.).
[フラックス油の製造方法]
フラックス種子（カナダ産）を８０℃に加熱後、圧搾処理してフラックス原油を得て、攪拌しながら７０℃にて対原油３質量％の水を加えて２０分間保持した後、３，０００×Ｇで２０分間遠心分離して水和性リン脂質を沈殿除去し、得られた上澄みを真空ポンプを用いて減圧状態で１００℃に加熱して乾燥し、脱ガム油を得た。次いで、脱ガム油に７５容量％のリン酸を対脱ガム油０．１質量％添加し、７０℃で攪拌を続けながら１５分間保持した後、酸価を測定し、次いで、１６度ボーメの苛性ソーダ水溶液を遊離脂肪酸のケン化に必要な量の５０％過剰量加え、７０℃で攪拌を続けながら１５分間保持後、３，０００×Ｇで２０分間遠心分離して、非水和性リン脂質と脂肪酸石けんの混合物を油滓として沈殿除去後、水洗液が中性になるまで水洗を繰り返し、脱酸処理を行った。その後、真空ポンプを用いた減圧状態で１００℃に加熱して乾燥した。引き続き、この乾燥油に対該油１質量％の活性白土（水澤化学（株）製）を加え、真空ポンプを用いた減圧状態で１１０℃で２０分間保持した後、８５℃にて白土を濾別し、脱色処理を行った。さらに、２３０℃にて６０分間、水蒸気吹き込み脱臭処理（水蒸気吹き込み総量：対油５質量％）して、精製フラックス油（α−リノレン酸含量５６．３質量％、トランス型脂肪酸含量２．５質量％）を製造した。
[Flux oil production method]
Flux seeds (produced in Canada) were heated to 80 ° C. and pressed to obtain flux crude oil. While stirring, water of 3% by mass of crude oil was added at 70 ° C. and held for 20 minutes, and then 3,000 × Centrifugation at G for 20 minutes to precipitate and remove hydratable phospholipids, and the resulting supernatant was dried by heating to 100 ° C. under reduced pressure using a vacuum pump to obtain a degummed oil. Subsequently, 75% by volume of phosphoric acid was added to the degummed oil in an amount of 0.1% by mass with respect to the degummed oil, and the mixture was kept at 70 ° C. for 15 minutes, and then the acid value was measured. Add 50% excess of aqueous caustic soda to saponify free fatty acids, hold for 15 minutes while continuing to stir at 70 ° C, then centrifuge at 3,000 x G for 20 minutes to obtain non-hydratable phospholipids After removing the precipitate by using a mixture of soap and fatty acid soap as oil cake, washing with water was repeated until the washing solution became neutral, and deoxidation treatment was performed. Then, it heated and dried at 100 degreeC in the pressure reduction state using the vacuum pump. Subsequently, 1% by weight of activated white clay (manufactured by Mizusawa Chemical Co., Ltd.) was added to the dried oil, and the mixture was maintained at 110 ° C. for 20 minutes under reduced pressure using a vacuum pump, and then the white clay was filtered at 85 ° C. Separately, decolorization treatment was performed. Furthermore, it was subjected to steam blowing deodorization treatment at 230 ° C. for 60 minutes (total steam blowing amount: 5% by mass of oil), and purified flux oil (α-linolenic acid content 56.3% by mass, trans fatty acid content 2.5% by mass). %).
得られた実施例１〜７及び比較例１〜６の各油脂組成物について、下記の評価試験方法に従い、風味及び加熱臭の評価を行った。評価結果を表１〜３に示す。 About each obtained oil-and-fat composition of Examples 1-7 and Comparative Examples 1-6, the flavor and the heating odor were evaluated according to the following evaluation test method. The evaluation results are shown in Tables 1-3.
[風味の評価]
風味の評価は、７名の専門パネルが、常温状態での油脂組成物を１〜２ｍｌ程度、口に含み、下記評価基準（５点評価）で行い、その平均値を評価値とした。
＜評価基準＞
５点・・・ひじょうに良好
４点・・・やや良好
３点・・・普通
２点・・・やや悪い
１点・・・ひじょうに悪い
[Evaluation of flavor]
The evaluation of the flavor was carried out according to the following evaluation criteria (five-point evaluation), including about 1 to 2 ml of the oil and fat composition in the room temperature, and the average value was used as the evaluation value.
<Evaluation criteria>
5 points ... very good 4 points ... slightly good 3 points ... normal 2 points ... slightly bad 1 point ... very bad
[加熱臭の評価]
加熱臭の評価は、１００ｍｌ容ビーカーに油脂組成物を５０ｇ入れ、１２０℃に加熱して行なった。７名の専門パネルが、下記評価基準（５点評価）で行い、その平均値を評価値とした。
＜評価基準＞
５点・・・ひじょうに良好
４点・・・やや良好
３点・・・普通
２点・・・やや悪い
１点・・・ひじょうに悪い
[Evaluation of heated odor]
Evaluation of the heating odor was performed by putting 50 g of the oil and fat composition in a 100 ml beaker and heating to 120 ° C. Seven expert panels performed the following evaluation criteria (5-point evaluation), and the average value was used as the evaluation value.
<Evaluation criteria>
5 points ... very good 4 points ... slightly good 3 points ... normal 2 points ... slightly bad 1 point ... very bad
また、得られた各油脂組成物について、下記の評価試験方法に従い、保存試験を行った。評価結果を表１〜３に示す。 Moreover, the preservation | save test was done about each obtained oil-fat composition according to the following evaluation test method. The evaluation results are shown in Tables 1-3.
[保存性評価]
保存性評価は、６００ｇ容ＰＥＴ容器に油脂組成物を入れ、保存温度４０℃で１２週間、及び保存温度２０℃かつ１０００ｌｕｘの条件下で１２週間保存した後、風味及び加熱臭を上記と同様に評価することにより行った。
[Preservation evaluation]
For storage stability evaluation, the oil and fat composition was placed in a 600 g PET container and stored for 12 weeks at a storage temperature of 40 ° C. and for 12 weeks under the conditions of a storage temperature of 20 ° C. and 1000 lux. This was done by evaluating.
さらに、得られた実施例１〜７及び比較例１〜６の各油脂組成物について、下記の評価試験方法に従い、調理試験を行った。評価結果を表４〜６に示す。 Furthermore, the cooking test was done according to the following evaluation test method about each obtained oil-and-fat composition of Examples 1-7 and Comparative Examples 1-6. The evaluation results are shown in Tables 4-6.
[調理評価]
常法で表４〜６に記載の各種食品を調理し、調理時の香りや食べた時の風味を評価した。評価方法は、７名の専門パネルにより下記評価基準（５点評価）で行い、その平均値を評価値とした。
＜評価基準＞
５点・・・ひじょうに良好
４点・・・良好
３点・・・普通
２点・・・やや悪い
１点・・・悪い
[Cooking evaluation]
Various foods listed in Tables 4 to 6 were cooked in a conventional manner, and the aroma during cooking and the flavor when eaten were evaluated. The evaluation method was performed according to the following evaluation criteria (5-point evaluation) by 7 expert panels, and the average value was used as the evaluation value.
<Evaluation criteria>
5 points ... very good 4 points ... good 3 points ... normal 2 points ... slightly bad 1 point ... bad
表１〜６より明らかなとおり、本発明に係る実施例１〜７は、保存前後における風味に優れ、かつ加熱時の不快な臭いが無く、また、調理時の香りや食べた時の風味が良好であった。 As is clear from Tables 1 to 6, Examples 1 to 7 according to the present invention are excellent in flavor before and after storage, have no unpleasant odor when heated, and have a fragrance during cooking and a flavor when eaten. It was good.
一方、配合成分、配合割合、或いはα−リノレン酸含量が本発明で規定する範囲外である比較例１〜６は、保存前後における風味・加熱臭、及び、調理時の香りや食べた時の風味のいずれにおいて、実施例１〜７と比べると劣ることが分かる。 On the other hand, Comparative Examples 1 to 6 in which the blending component, blending ratio, or α-linolenic acid content is outside the range specified in the present invention are the flavor / heated odor before and after storage, and the scent during cooking and when eating. It turns out that it is inferior compared with Examples 1-7 in any of flavors.
さらに、得られた実施例１〜７の各油脂組成物（試験油）について、Ｗ／Ｏ乳化食品であるファットスプレッド、焼き菓子であるマドレーヌ、パン、Ｏ／Ｗ型乳化食品であるアイスクリーム、流動食、ドレッシング、マヨネーズ、および練り製品であるちくわを以下の方法で試作し、上記調理評価試験方法に従い、調理試験を行った。評価結果を表７〜８に示す。 Furthermore, for each of the obtained oil and fat compositions (test oils) of Examples 1 to 7, fat spread as a W / O emulsified food, madeleine as a baked confectionery, bread, ice cream as an O / W type emulsified food, Chikuwa, a liquid food, dressing, mayonnaise, and kneaded product, was prototyped by the following method, and a cooking test was conducted according to the above cooking evaluation test method. The evaluation results are shown in Tables 7-8.
（ファットスプレッドの製造法）
加熱融解させた油脂２１０３ｇ（極度硬化油脂２７３ｇ＋試験油１８３０ｇ）に乳化剤１８ｇ、フレーバー３ｇ、色素０．０３ｇを溶かし、油相の調製をした。水８１３ｇに食塩３３ｇ及び脱脂粉乳３０ｇを溶かし、水相の調製をした。攪拌槽にて攪拌を掛けながら油相に水相を混ぜ、攪拌を続けて予備乳化したのち、予備乳化物をコンビーネーターにて急冷練り合わせした。
(Fat spread manufacturing method)
An oil phase was prepared by dissolving 18 g of an emulsifier, 3 g of flavor, and 0.03 g of a pigment in 2103 g of oil and fat heated and melted (273 g of extremely hardened fat and oil +1830 g of test oil). 33 g of sodium chloride and 30 g of skim milk powder were dissolved in 813 g of water to prepare an aqueous phase. The water phase was mixed with the oil phase while stirring in a stirring tank, and after stirring and pre-emulsified, the pre-emulsified product was rapidly kneaded and kneaded with a combinator.
（マドレーヌの製造法）
上白糖８０ｇ、塩１ｇに全卵１００ｇを少しずつ加え、概ね均一になったところにハチミツ１０ｇを加え、ふるった薄力粉１００ｇとベーキングパウダー２ｇを加えた。試験油８０ｇを加えて、良く混ぜ合わせ、生地を３０分程度、常温で放置した後、アルミケースに生地を入れて、１７０℃で焼成した。
(Madeleine production method)
100 g of whole egg was added little by little to 80 g of white sucrose and 1 g of salt, and 10 g of honey was added when the mixture became almost uniform, and 100 g of sifted flour and 2 g of baking powder were added. 80 g of test oil was added and mixed well. The dough was left at room temperature for about 30 minutes, and then the dough was put in an aluminum case and baked at 170 ° C.
（パンの製造法）
強力粉９００ｇ、薄力粉１００ｇ、上白糖１２０ｇ、食塩１７ｇ、全卵１５０ｇ、脱脂粉乳４０ｇ、イースト４０ｇ、イーストフード１ｇ、乳化剤５ｇ、試験油３００ｇ、水４１０ｇを混ぜ合わせ、生地を作成し、ラップをかぶせ発酵させた後、生地を適度な大きさに分け、再度、ラップをかけ発酵させ、オーブンで生地を焼いた。
(Bread manufacturing method)
Powerful powder 900g, soft flour 100g, white saccharose 120g, salt 17g, whole egg 150g, skim milk powder 40g, yeast 40g, yeast food 1g, emulsifier 5g, test oil 300g, water 410g are mixed to make a dough, covered with wrap and fermented Then, the dough was divided into appropriate sizes, wrapped again and fermented, and the dough was baked in an oven.
（アイスクリームの製造法）
試験油１０００ｇ、グラニュー糖１０００ｇ、水飴５００ｇ、脱脂粉乳１０００ｇ、加糖卵黄３００ｇ、乳化安定剤５０ｇ、バニラフレーバー１３ｇを混合し、加温、攪拌し予備乳化を行った。その後、水を添加し、高圧ホモゲナイザーを用いて、乳化した後、８５℃で３０秒殺菌し、５℃以下まで冷却し、エージング、フリージングを行った。
(Ice cream manufacturing method)
1000 g of test oil, 1000 g of granulated sugar, 500 g of starch syrup, 1000 g of skim milk powder, 300 g of sweetened egg yolk, 50 g of an emulsion stabilizer and 13 g of vanilla flavor were mixed, heated and stirred to perform preliminary emulsification. Thereafter, water was added and emulsified using a high-pressure homogenizer, then sterilized at 85 ° C. for 30 seconds, cooled to 5 ° C. or lower, and subjected to aging and freezing.
（流動食の製造法）
試験油４０ｇ、カゼインナトリウム６０ｇ、デキストリン１２０ｇ、ミネラルミックス７ｇ、ビタミンミックス２ｇ、乳化剤１ｇ、香料６ｇ、水７６４ｇを混合し、乳化させた。
(Production method of liquid food)
40 g of test oil, 60 g of sodium caseinate, 120 g of dextrin, 7 g of mineral mix, 2 g of vitamin mix, 1 g of emulsifier, 6 g of fragrance, and 764 g of water were mixed and emulsified.
（乳化型ドレッシングの製造法）
米酢５０ｇ、塩３ｇ、砂糖３ｇ、マスタード３ｇ、こしょう少々を混ぜ合わせた後、試験油１４２．５ｇを注加しながらホモミキサーで乳化し、乳化型ドレッシングを調製した。
(Manufacturing method of emulsified dressing)
After mixing 50 g of rice vinegar, 3 g of salt, 3 g of sugar, 3 g of mustard and a little pepper, emulsified with a homomixer while adding 142.5 g of test oil to prepare an emulsified dressing.
（分離型ドレッシングの製造法）
試験油７８．０ｇ、米酢３７．５ｇ、塩２ｇ、砂糖３ｇ、こしょう少々を瓶に加え、よく振ったものを分離型ドレッシングとした。
(Separate dressing manufacturing method)
78.0 g of test oil, 37.5 g of rice vinegar, 2 g of salt, 3 g of sugar, and a little pepper were added to the bottle, and the well-stirred one was used as a separate dressing.
（マヨネーズの製造法）
全卵２０ｇ、米酢２２．５ｇ、塩２．５ｇ、マスタード１ｇ、砂糖１ｇ、こしょう少々をフードプロセッサーに入れ、攪拌させた後、試験油１８０ｇを攪拌させながら少量ずつ添加した。
(Mayonnaise manufacturing method)
20 g of whole egg, 22.5 g of rice vinegar, 2.5 g of salt, 1 g of mustard, 1 g of sugar and a little pepper were put in a food processor and stirred, and then 180 g of test oil was added little by little while stirring.
（ちくわの製造法）
魚肉すり身５５．８ｇを塩ずりし、調味料０．４ｇ、でんぷん７．４ｇ、砂糖３．７ｇ、塩１．５ｇ、試験油２．２ｇ、卵白０．４ｇを加え、本ずりを行った。できたすり身を成型し、坐りを行い、焼いた後、串抜きし、冷却した。
(Chikuwa manufacturing method)
55.8 g of fish surimi was salted and seasoned 0.4 g, starch 7.4 g, sugar 3.7 g, salt 1.5 g, test oil 2.2 g, and egg white 0.4 g were added to perform main slicing. The resulting surimi was molded, sat down, baked, skewered and cooled.
表１〜８より明らかなとおり、本発明に係る実施例１〜７は、保存前後における風味に優れ、かつ加熱時の不快な臭いが無く、また、調理時の香りや食べた時の風味が良好であった。 As is clear from Tables 1 to 8, Examples 1 to 7 according to the present invention are excellent in flavor before and after storage, have no unpleasant odor when heated, and have a fragrance during cooking and a flavor when eaten. It was good.
（実施例８、比較例７、参考例１）
次に、試験油として、上記実施例２の油脂組成物（実施例８）、α−リノレン酸を中程度含むサラダ油（比較例７）、及び高オレイン酸べに花油（商品名：日清べに花油、日清オイリオグループ（株）製）（参考例１）を用いて、以下に示す高血圧改善効果確認試験を行った。高オレイン酸べに花油は、α−リノレン酸をほとんど含まないため、対照として用いた。α-リノレン酸を中程度含むサラダ油は、商品名：日清大豆サラダ油（Ｓ）（日清オイリオグループ（株）製）と商品名：日清菜種サラダ油（Ｓ）（日清オイリオグループ（株）製）を１：１で混合したものを試験に使用した。
(Example 8, Comparative Example 7, Reference Example 1)
Next, as the test oil, the oil / fat composition of Example 2 (Example 8), salad oil containing a medium amount of α-linolenic acid (Comparative Example 7), and high oleic acid bean flower oil (trade name: Nisshinbe Nihon Flower Oil) Using the Nisshin Oilio Group Co., Ltd.) (Reference Example 1), the following hypertension improving effect confirmation test was conducted. High oleic flower oil was used as a control because it contains little α-linolenic acid. Salad oils containing α-linolenic acid in moderate amounts are Nissin Soy Salad Oil (S) (Nisshin Oillio Group Co., Ltd.) and Nissin Vegetable Seed Oil (S) (Nisshin Oilio Group Co., Ltd.) (Made in Japan) was used in the test.
〔ラットを用いた強制経口投与による血圧抑制効果確認試験〕
試験動物に５週齢のオスの高血圧発症モデルラットであるＳＨＲ／Ｉｚｍを用い、６日間の予備飼育後、試験油１ｍｌ（０．９２g）を胃ゾンデを用いて、強制経口投与した。強制経口投与４時間後に非観血式血圧計（ＭＫ−２０００、室町機械（株）製）を用いて、ラット尾部にカフを巻き、血圧を測定した。予備飼育、試験中の飼料は固形飼料（商品名：ＰｉｃｏＬａｂ Ｒｏｄｅｎｔ Ｄｉｅｔ ２０、ＰＭＩ Ｎｕｔｒｉｔｉｏｎ Ｉｎｔｅｒｎａｔｉｏｎａｌ社製）を自由摂取とし、飲料水も自由摂取とした。各試験油を摂取させたラットの強制経口投与４時間後の血圧を表９に示す。また、各試験油の脂肪酸組成を表１０に示す。
[Confirmation of blood pressure suppression effect by oral gavage in rats]
SHR / Izm, a 5-week-old male hypertensive model rat, was used as a test animal. After 6 days of preliminary breeding, 1 ml (0.92 g) of test oil was orally administered by gavage using a stomach tube. Four hours after gavage administration, using a non-invasive blood pressure monitor (MK-2000, manufactured by Muromachi Kikai Co., Ltd.), a cuff was wound around the rat tail and blood pressure was measured. Preliminary breeding and the feed under test were solid feed (trade name: PicoLab Rodent Diet 20, manufactured by PMI Nutrition International), and drinking water was also free. Table 9 shows the blood pressure 4 hours after oral gavage of the rats ingested with each test oil. Table 10 shows the fatty acid composition of each test oil.
強制経口投与４時間後の血圧は、平均値±標準偏差で示した。異なるアルファベット（ａ，ｂ）を持つ群間には統計的に有意な差が見られる（Ｐ＜０．０５）。ボンフェローニの多重比較検定で統計処理を行った。 The blood pressure 4 hours after gavage was shown as the mean value ± standard deviation. There is a statistically significant difference between groups with different alphabets (a, b) (P <0.05). Statistical processing was performed by Bonferroni's multiple comparison test.
表９から明らかなとおり、本発明に係る実施例２の油脂組成物（実施例８）は、サラダ油（比較例７）及び高オレイン酸べに花油（参考例１）と比較して、有意に血圧が低くなり、ラットにおいて高血圧改善効果が確認された。 As is apparent from Table 9, the oil and fat composition of Example 2 according to the present invention (Example 8) was significantly more blood pressure than salad oil (Comparative Example 7) and high oleic flower oil (Reference Example 1). And the effect of improving hypertension was confirmed in rats.
一方、α-リノレン酸を中程度含むサラダ油（比較例７）は、高オレイン酸べに花油と比較し、血圧が低い傾向にはあるが、有意な差は見られない。 On the other hand, salad oil (Comparative Example 7) containing a moderate amount of α-linolenic acid tends to have a lower blood pressure than high oleic acid flower oil, but no significant difference is observed.
Claims (4)
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| JP2015112067A (en) * | 2013-12-12 | 2015-06-22 | 築野食品工業株式会社 | Edible oil and fat composition |
| JP6148745B1 (en) * | 2016-02-05 | 2017-06-14 | 日本水産株式会社 | Process for producing processed rice food |
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| JP5709443B2 (en) * | 2010-09-06 | 2015-04-30 | 日清オイリオグループ株式会社 | Oil and fat composition for sponge confectionery and sponge confectionery using the oil and fat composition |
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| CN102228095A (en) * | 2011-07-04 | 2011-11-02 | 王召海 | Method for preparing Perilla frutescens sesame oil |
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| CN103416729A (en) * | 2013-08-15 | 2013-12-04 | 河南大学 | Mayonnaise rich in alpha-linolenic acid |
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| JP7278662B1 (en) | 2022-02-10 | 2023-05-22 | 築野食品工業株式会社 | Storage stability improver for edible oils and fats at room temperature or below |
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| JP2017136043A (en) * | 2016-02-05 | 2017-08-10 | 日本水産株式会社 | Method of manufacturing rice-processed food |
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