JP6761623B2 - Food antioxidants - Google Patents

Description

The present invention relates to a food antioxidant, a method for improving the oxidative stability of fats and oils, and a method for producing fats and oils-containing foods.

Fats and oils such as butter and margarine, cakes containing a large amount of fats and oils, baked confectioneries such as biscuits, cookies and crackers, and fried foods such as potato chips have good taste due to the inclusion of fats and oils. Deterioration due to oxidation of fats and oils has become a major problem. As the oxidation of fats and oils progresses, the taste, smell, texture, etc. of these foods also deteriorate.

From this point of view, many antioxidant techniques are applied to fats and oils and foods containing fats and oils. For example, a method of encapsulating an antioxidant in a container or packaging, a method of adding various antioxidants such as vitamin C, erythorbic acid, catechin, tocopherol, butylhydroxyanisole, and dibutylhydroxytoluene are widely adopted. (Non-Patent Document 1). Further, tea polyphenols typified by catechin are known to have an antioxidant effect, and it has been reported that they are blended with an emulsifier and used as oils and fats for confectionery and frozen desserts (Patent Documents 1 to 1). 4).

Tokyo Metropolitan Health and Welfare Bureau Food Hygiene Window "Tokyo Food Safety Information Site"

Japanese Unexamined Patent Publication No. 2015-33335 Japanese Unexamined Patent Publication No. 2015-15907 Japanese Unexamined Patent Publication No. 63-1354843 Japanese Unexamined Patent Publication No. 2000-229118 Japanese Unexamined Patent Publication No. 6-65074 Japanese Unexamined Patent Publication No. 6-248267 Japanese Unexamined Patent Publication No. 2008-92869

However, conventional antioxidants have a problem that the effect on the oxidative deterioration of fats and oils is not sufficient, and a means for improving the oxidative stability of foods having a safe and sufficient effect has been desired.
Therefore, an object of the present invention is to provide a new means for improving the oxidative stability of foods.

Therefore, the present inventor has focused on dihydroquercetin (Patent Documents 5 to 7), which is known to have a strong antioxidant ability, and investigated the oxidative stabilizing effect of fats and oils and foods containing fats and oils. It has been found that when used in combination with an emulsifier, the oxidative stability of various fats and oils and foods containing fats and oils is remarkably improved, and the taste and appearance are also good, and the present invention has been completed.

That is, the present invention provides the following [1] to [17].

[1] A food antioxidant containing (A) dihydroquercetin and (B) an emulsifier.
[2] The food antioxidant according to [1], wherein the emulsifier (B) is an emulsifier having a rate of change of dihydroquercetin of 10% or more after heating at 180 ° C. for 30 minutes together with fats and oils.
[3] The food antioxidant according to [1] or [2], wherein the mass ratio (B / A) of (B) emulsifier and (A) dihydroquercetin is 0.5 to 300.
[4] The food antioxidant according to any one of [1] to [3], wherein the mass ratio (B / A) of (B) emulsifier and (A) dihydroquercetin is 10 to 300.
[5] The food antioxidant according to any one of [1] to [4], wherein the emulsifier (B) is one or more selected from glycerin fatty acid ester, polyglycerin fatty acid ester and sucrose fatty acid ester. Agent.
[6] The food antioxidant according to any one of [1] to [5], which is an antioxidant for edible fats and oils or an antioxidant for foods containing fats and oils.
[7] An oil or fat containing the food antioxidant according to any one of [1] to [6].
[8] Foods containing the fats and oils described in [7].
[9] The food according to [8], which is a confectionery or a cooked food.
[10] The food according to [8] or [9], which is a baked confectionery or a fried food.
[11] A method for improving the oxidative stability of fats and oils, which comprises blending (A) dihydroquercetin and (B) an emulsifier with fats and oils.
[12] The method for improving the oxidative stability of fats and oils according to [11], wherein (A) dihydroquercetin is blended in an amount of 0.005 to 0.3% by mass and (B) an emulsifier is blended in an amount of 0.01 to 5% by mass with respect to the fats and oils.
[13] The method for improving the oxidative stability of fats and oils according to [11] or [12], wherein the mass ratio (B / A) of (B) emulsifier and (A) dihydroquercetin is 0.5 to 300.
[14] The method for improving the oxidative stability of fats and oils according to any one of [11] to [13], wherein the mass ratio (B / A) of (B) emulsifier and (A) dihydroquercetin is 10 to 300.
[15] A method for producing a fat-containing food, which comprises a step of blending (A) dihydroquercetin and (B) an emulsifier in the fat-containing food manufacturing step.
[16] The method for producing a fat-containing food according to [15], wherein the mass ratio (B / A) of (B) emulsifier and (A) dihydroquercetin is 0.5 to 300.
[17] The method for producing a fat-containing food according to [15] or [16], wherein the mass ratio (B / A) of (B) emulsifier and (A) dihydroquercetin is 10 to 300.

According to the present invention, fats and oils and foods containing fats and oils that do not undergo oxidative deterioration for a long period of time and whose taste and appearance do not change can be safely and stably obtained.

The food antioxidant of the present invention contains (A) dihydroquercetin and (B) an emulsifier.

The dihydroquercetin used in the present invention is a kind of flavonoid having the structure of the following formula (1).

The dihydroquercetin can be obtained by chemical synthesis, but an extract from a plant containing dihydroquercetin may be used. Examples of plants containing dihydrokercetin include plants belonging to the Pinaceae family, and among them, plants belonging to the genus Pinus or Lalix kaempferi are preferable, and specifically, Siberian larch, Daoul larch, and the like. Examples include Siberian pine, European larch, and Ezo pine. Examples of commercially available products include dikbertin (manufactured by Sakamoto Bio Co., Ltd.).

Examples of the extraction site of the plant include bark and xylem, but the xylem including the cambium is preferable. Since the xylem of pine such as Siberian larix contains a large amount of dihydroquercetin, the xylem containing the cambium of pine is particularly preferable as the extraction site.

The extraction method is preferably an organic solvent, water, or a mixed solvent thereof. Examples of the solvent used include water, ethanol, ethyl acetate, acetone, and a mixed solvent thereof, but water, ethanol, or a mixed solvent thereof is more preferable from the viewpoint of safety and the like. As a more preferable extraction method, for example, the xylem or the xylem including the cambium may be cut into small pieces and extracted with water, ethanol or a water-ethanol mixed solution at a hot temperature (for example, 50 to 100 ° C.). If necessary, it may be further concentrated and purified by distillation, recrystallization or the like.

When a plant extract containing dihydroquercetin is used, the concentration of dihydroquercetin in the extract is preferably 50% by mass or more, more preferably 60% by mass or more, still more preferably 80% by mass or more. The upper limit of the dihydroquercetin concentration in the extract is 100% by mass.

(A) Dihydroquercetin is preferably contained in an amount of 0.005 to 0.3% by mass, preferably 0.01 to 0.3% by mass, based on fats and oils, from the viewpoint of obtaining a sufficient oxidative stabilization effect and taste. It is more preferable to contain it, and it is further preferable to contain it in an amount of 0.01 to 0.2% by mass.

The emulsifier (B) used in the present invention is not limited as long as it can be used for foods, but an emulsifier having a rate of change of dihydroquercetin of 10% or more after heating at 180 ° C. for 30 minutes together with fats and oils is oxidized to fats and oils. It is preferable in terms of stabilizing effect. An emulsifier having a change rate of dihydroquercetin of 12% or more under the conditions is more preferable, an emulsifier having a change rate of dihydroquercetin of 15% or more under the conditions is more preferable, and an emulsifier having a change rate of 25% or more is most preferable. The upper limit of the rate of change of dihydroquercetin under the conditions is preferably 80%.

Examples of the (B) emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin and the like, and one of them or Two or more types can be used. Of these, one or more selected from glycerin fatty acid ester, polyglycerin fatty acid ester, and sucrose fatty acid ester are more preferable from the viewpoint of oxidative stabilization effect.
Among these emulsifiers, an emulsifier having an HLB value of 9 or less is preferable, an emulsifier having an HLB value of 8.5 or less is more preferable, and an HLB value of 8 or less is preferable from the viewpoint of oxidation stabilizing effect and solubility in fats and oils. The emulsifier of is more preferred. The lower limit of the HLB value is preferably 0.5.
Further, as a preferable example of the (B) emulsifier, an emulsifier having at least one or more selected from glycerin fatty acid ester, polyglycerin fatty acid ester and sucrose fatty acid ester and having an HLB value of 9 or less is preferable. Here, the HLB value is more preferably 8.5 or less, and further preferably 8 or less. The HLB value is a value obtained by the Griffin method.

Examples of the glycerin fatty acid ester include a monoglycerin fatty acid ester (monoglyceride) and an organic acid monoglycerin fatty acid ester. More specifically, monoglycerin C _8- C ₂₄ fatty acid ester, monoglycerin acetate C _8- C ₂₄ fatty acid ester, monoglycerin citrate C _8- C ₂₄ fatty acid ester, monoglycerin succinate C _8- C ₂₄ fatty acid ester. , Diacetyl tartrate monoglycerin C _8- C ₂₄ fatty acid ester, lactate monoglycerin C _8- C ₂₄ fatty acid ester.
As the polyglycerin fatty acid ester, a compound in which a fatty acid is ester-bonded to polyglycerin in which 2 to 10 glycerin is condensed, or a polyglycerin condensation in which polyricinolic acid obtained by condensing 3 to 5 ricinolic acid is bonded to polyglycerin. Licinolic acid is mentioned, and polyglycerin C _8- C ₂₄ fatty acid ester is preferable. There are many types depending on the degree of condensation of polyglycerin, the fatty acid esterification rate, etc., and the HLB value is adjusted.
Examples of the sucrose fatty acid ester include sucrose C _8- C ₂₄ fatty acid ester.
The emulsifiers are polyglycerin fatty acid esters (polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters), glycerin fatty acid esters (organic acid monoglycerin fatty acid esters, monoglycerides), and sucrose fatty acids from the viewpoint of particularly good oxidative stability. Esters are preferred.
Further, the glycerin fatty acid ester (organic acid monoglycerin fatty acid ester, monoglyceride) is preferable from the viewpoint that the food antioxidant of the present invention is hard to turn brown when added to fats and oils and used as frying oil.

The emulsifier (B) is preferably contained in an amount of 0.01 to 5% by mass, more preferably 0.02 to 5% by mass, based on fats and oils, from the viewpoint of obtaining a sufficient oxidative stabilizing effect and taste. It is preferably contained in an amount of 0.05 to 5% by mass, more preferably.

The mass ratio (B / A) of the emulsifier (B) to (A) dihydroquercetin is preferably 0.5 to 300, more preferably 5 to 300, from the viewpoint of obtaining a sufficient oxidation stabilizing effect and taste. 10 to 300 is more preferable, 10 to 200 is more preferable, and 25 to 200 is most preferable.

The antioxidant of the present invention is an antioxidant for foods, preferably an antioxidant for edible fats and oils, and an antioxidant for foods containing fats and oils. The antioxidant of the present invention may be blended in edible fats and oils or foods containing fats and oils, but it is preferably contained in edible fats and oils. Therefore, the fat and oil containing the antioxidant of the present invention is a fat and oil with improved oxidative stability. In addition, the food containing fats and oils containing the antioxidant of the present invention is a food having improved oxidative stability.

The fat and oil in which the antioxidant of the present invention exhibits an oxidation stabilizing effect may be edible fat or oil, regardless of animal fat or vegetable fat or oil, for example, soybean oil, rapeseed oil, cottonseed oil, safflower oil, corn oil or rice oil. , Olive oil, sesame oil, coconut oil, palm oil, palm kernel oil, soybean oil and other vegetable oils, tuna oil, sardine oil and other fish oils, lard, beef fat, milk fat and other animal oils, fractionated oils, ester-exchanged fats and oils, etc. Be done.

In addition, foods, especially foods containing fats and oils, include baked confectioneries such as cookies and biscuits (including crackers) cakes, steamed confectioneries such as steamed bread, steamed cakes, Chinese buns, steamed buns, rice cakes, donuts, and churos. Fried confectionery, cold confectionery such as ice cream, cooked food (snack confectionery such as potato chips, fried potato, croquette, fried food such as karaage, tempura, okonomiyaki, grilled meat such as grilled meat, fried vegetables, fried soba, sausage , Meat such as hamburger, stew, etc.). Of these, it is preferable to use it for foods including a step of heating fats and oils, for example, confectionery (cookies, biscuits, crackers, cakes, etc.), fried foods, fried foods, grilled foods, snack confectionery sprayed with fats and oils, rice confectionery, etc. It is more preferably used for baked goods (cookies, biscuits, crackers, cakes, etc.) and fried foods.

In order to obtain the effect of improving the oxidative stability in the present invention, the step of blending the component (A) and the component (B) may be included in any step of the manufacturing step of the fat-containing food. For example, the fat and oil, the component (A) and the component (B) are individually blended, one of the component (A) and the component (B) is added to the fat and oil, and one of the components (B) is individually blended. The component (A) and the component (B) are blended in the above. Further, in the case of foods including a heating process of fats and oils such as baked confectionery and fried foods, the component (A) and the fats and oils for cooking such as frying oil of fried confectionery and the fats and oils for kneading the baked confectionery are included. It is preferable to add the component (B).
Also in these fat-containing foods, the blending amounts and blending ratios of (A) and (B) are the same as in the case of the antioxidant.

<Fat and oil containing antioxidants for food>
As the fat and oil, the component (A) and the component (B) can be blended with the above-mentioned fat and oil. Examples of the method for producing fats and oils include a method of dispersing the component (B) in a fat and oil in which the component (A) is dispersed, a method of dispersing the component (A) in the fat and oil in which the component (B) is dispersed, and a component ( Examples thereof include a method of mixing the fat and oil in which the component (A) is dispersed and the fat and oil in which the component (B) is dispersed, and a method of dispersing the mixture of the component (A) and the component (B) in the fat and oil. Further, in order to improve the dispersibility of the component (A), it can be blended by dispersing it in alcohol such as ethanol or alcohol preparation or water. When water is added, it is preferable to dehydrate and use it in consideration of long-term storage stability. Above all, from the viewpoint that the dispersibility of the component (A) is further improved, a uniform product can be obtained, and the component (B) can be used without dehydration or the like, the component (B) is dispersed in the fat and oil and dispersed in ethanol. The method of blending (A) is more preferable.

In the present invention, the above fats and oils can be rapidly cooled and mixed and used as plastic fats and oils.
Further, an emulsion obtained by adding an aqueous phase to the above fats and oils can be rapidly cooled and mixed to obtain a plastic fat and oil.
Examples of the form of the emulsion containing an aqueous phase include a water-in-oil type, an oil-in-water type, an oil-in-oil-in-oil type, and a water-in-oil-in-water type, and the content of the aqueous phase is preferably 0.6 to 40 mass. %, More preferably 2-35% by mass. As a form containing an aqueous phase, a water-in-oil type is preferable, and margarine can be mentioned.
Further, as a form in which fats and oils are made into plastic fats and oils, shortening can be mentioned.

Plastic fats and oils can be produced by a known method. For example, the oil phase containing the oil and fat of the present invention can be heated and rapidly cooled and kneaded by a cooling mixer such as a combinator, a perfector, a botator, or a nexus. Further, in the form containing an aqueous phase, the oil phase containing the oil and fat of the present invention and the aqueous phase are appropriately heated, mixed and emulsified, and then a cooling mixer such as a combinator, a perfector, a botator, or a nexus is used. Can be rapidly cooled and kneaded. After quenching and kneading with a cooling mixer, aging (tempering) may be performed if necessary.

When added to confectionery, the fat and oil of the present invention should be added as plastic fat and oil from the viewpoints of workability in manufacturing confectionery and uniform dispersion in confectionery, and oxidative stability in baked products does not vary. Is more preferable.

As long as the fats and oils of the present invention do not impair the effects of the present invention, known antioxidants can be used in combination. As the antioxidant to be used in combination, natural and synthetic antioxidants can be used, for example, various tocopherols (α, β, γ, δ, etc.), L-ascorbic acid stearate, L-ascorbic acid palmitate, erythorbic acid. Examples thereof include sodium acid acid and catechins.
Fragrances, pigments, silicones and the like can be added to the fats and oils of the present invention, if necessary.

Next, the present invention will be described in more detail with reference to examples.

Example 1
After dissolving the emulsifiers shown in Tables 1 and 2 in palm oil, add 100 g of 1% (w / v) ethanol solution of dihydroquercetin (DHQ: diquercetin: manufactured by Sakamoto Bio Co., Ltd. (containing 91.3% dihydroquercetin)). 2 mL was added to the mixture and stirred to obtain Samples 1 to 39.
Sample 1 was obtained by adding only palm oil, sample 2 was obtained by adding only an ethanol solution of DHQ, and samples 3 and 39 were obtained by adding only an emulsifier to fats and oils.
The CDM (hr) of the obtained sample, the amount of DHQ after heating at 180 ° C. for 30 minutes, the rate of change in DHQ, and the presence or absence of browning during heating at 180 ° C. were evaluated. The results are shown in Tables 1 and 2.

(1) CDM
This is a method for evaluating the oxidative stability of fats and oils, which is listed as an official method in the standard fats and oils analysis method and the American Oil Chemistry Association Law. Volatile decomposition products generated by the oxidation of fats and oils are collected in pure water and their conductivity. This is a method of continuously measuring the rate and finding the time to the inflection point where the rate of change rises sharply.
[CDM test (Conductometric Determination Method: Lansimat method]
The CDM value was determined by the standard oil and fat analysis test method 2.5.1.2-1996 (edited by the Japan Oil Chemists' Society).
Specifically, air is blown into fats and oils heated to 120 ° C., volatile decomposition products generated by oxidation are collected in water, and the time (hr) until an inflection point at which the conductivity of water changes abruptly is set. Examined. The higher the CDM value, the higher the oxidative stability of fats and oils.

(2) Method for measuring DHQ DHQ in fats and oils was extracted with an acetonitrile solution and analyzed by high performance liquid chromatography (HPLC).
Column IntertStain C18 (4.6 mm x 250 mm x 5 μm) Detector DAD (288 nm)

(3) DHQ change rate: The difference between the residual amount of DHQ when DHQ and various emulsifiers are added to palm oil and heated to 180 ° C. for 30 minutes and the residual amount when only DHQ is added is the difference when only DHQ is added. Value divided by residual amount.
(Amount of DHQ after heating without emulsifier added-Amount of DHQ after heating with emulsifier added) / Amount of DHQ without emulsifier added before heating x 100
The amount of DHQ after heating without adding an emulsifier was 194.9 ppm.

(4) Presence or absence of browning when heated at 180 ° C. DHQ and various emulsifiers were added to palm oil, and the presence or absence of browning when heated to 180 ° C. for 30 minutes was visually determined.

Example 2
The effect of changing the amount of DHQ added to palm oil (Sample Nos. 40 to 54) was evaluated in the same manner as in Example 1. The results are shown in Table 3.
Sample 40 was prepared by adding 1 mL of 1% (w / v) ethanol solution of dihydroquercetin (DHQ: dihydroquercetin (containing 91.3% of dihydroquercetin)) to 100 g of fat and oil. Samples 47 to 54 were prepared by adding 2 mL of a 5% (w / v) ethanol solution of dihydroquercetin (DHQ: dicubercetin (containing 91.3% dihydroquercetin)) to 100 g of fats and oils.

Example 3 (Sample Nos. 55-58)
DHQ and emulsifier are mixed with mixed oil A (hydrogenated oil 60% by mass, palm oil 30% by mass, rapeseed oil 10% by mass) at the ratio shown in Table 4 to produce shortening, and CDM (hr) is produced in the same manner as in Example 1. It was measured.
Dihydroquercetin (DHQ) was adjusted by adding 2 mL of a 1% (w / v) ethanol solution of dikbertin (containing 91.3% dihydroquercetin) to 100 g of fats and oils.
<Making shortening>
The mixed oil A was dissolved at 70 ° C. and then rapidly cooled and mixed with a perfector to obtain shortening. (Sample No. 55)
After dissolving the mixed oil A at 70 ° C., the emulsifier shown in Table 4 was added and dispersed, and then a 1% (w / v) ethanol solution of dihydroquercetin (DHQ: dihydroquercetin (containing 91.3% dihydroquercetin)) was added to the oil and fat. 2 mL was added to 100 g. After that, it was rapidly cooled and mixed with a perfector to obtain shortening. (Sample numbers 56 to 58)

Example 4
Using the shortening (Sample No. 55-58) produced in Example 3, a cat tongue was produced with the following formulation, and the CDM (hr) of the cat tongue and the oven test of the cat tongue were performed.
<Cat tongue combination>
Shortening 100 parts by weight Johakuto 80 parts by weight Salt 0.5 parts by weight Vanilla oil 0.2 parts by weight Whole egg 80 parts by weight Weak powder 100 parts by weight

<Manufacturing method>
Shortening, white sugar, salt, and vanilla oil were put in a mixer and rubbed with a beater, then whole eggs were added in two portions and rubbed together, and the soft flour was lightly mixed to obtain a langue de chat dough. After molding, it was fired at 175 ° C. for 8 minutes to produce a cat tongue.
<CDM measurement>
Three calcined cat tongues were finely crushed, and the CDM of the calcined product was measured using 3 g. The results are shown in Table 5.
<Oven test>
30 g of finely crushed cat tongue was placed in a petri dish with a brown lid, and the number of days until the deterioration odor of fats and oils was generated was evaluated by sensory in a constant temperature bath at 62 ° C. The results are shown in Table 5.

Example 5 (Sample Nos. 59 to 62)
Fried oil was obtained by mixing DHQ and an emulsifier with the mixed oil B (palm oil 30% by mass, salad oil 70% by mass) at the ratio shown in Table 4.

Example 6
French fries were produced using the frying oil produced in Example 5, and the CDM (hr) and oven tests of the french fries were carried out.
<Manufacturing of french fries>
Raw potatoes sliced into 5 mm squares and 10 cm in length were fried at 180 ° C. until golden brown to obtain french fries.
<CDM measurement>
The french fries were finely crushed and the CDM of the french fries was measured using 3 g. The results are shown in Table 6.
<Oven test>
30 g of finely crushed French fries was placed in a petri dish with a brown lid, and the number of days until the deteriorated odor of fats and oils was generated was evaluated by sensory in a constant temperature bath at 62 ° C. The results are shown in Table 6.

As is clear from Tables 1 to 4, it was found that the addition of dihydroquercetin and an emulsifier to the fat and oil significantly prolongs the CDM value and improves the oxidative stability. It was also found that an emulsifier having a rate of change of dihydroquercetin of 10% or more after heating at 180 ° C. for 30 minutes together with the fat and oil improves the oxidative stability of the fat and oil.
Further, it was found that the CDM value was remarkably prolonged when the mass ratio (B / A) of (B) emulsifier and (A) dihydroquercetin was 5 or more, and further 10 or more, particularly 20 or more.

From Table 5, it was found that the cat tongue produced by shortening in which dihydroquercetin and an emulsifier were mixed with fat and oil had a significantly longer CDM value than the cat tongue produced by shortening of fat and oil only. In the oven test, it was found that the cat tongue produced by shortening containing dihydroquercetin and an emulsifier has 1.2 times more deterioration resistance than the cat tongue produced by shortening containing only fats and oils.

From Table 6, it was found that the French fries produced with frying oil in which dihydroquercetin and an emulsifier were mixed with fats and oils had a significantly longer CDM value than the french fries produced with frying oil containing only fats and oils. Similarly, in the oven test, French fries made with frying oil containing dihydroquercetin and an emulsifier in fats and oils are 1.3 times more resistant to deterioration than French fries made with frying oil containing only fats and oils. found.
From the above, the present invention is effective not only in fats and oils but also in baked confectioneries and fried foods using fats and oils.

Example 7
A fat (palm oil), an emulsifier (polyglycerin fatty acid condensed ricinoleic acid ester) and dihydroquercetin or tea polyphenol (catechin) were blended in the ratio shown in Table 7, and CDM measurement was carried out in the same manner as in Example 1. The results are shown in Table 7.

From Table 7, it can be seen that when dihydroquercetin and an emulsifier are used in combination, the effect of improving the oxidative stability of fats and oils is superior to that when tea polyphenol and an emulsifier are used in combination.
Moreover, as a result of comparing the taste of the mixture of dihydrokercetin and the emulsifier in Table 7 with the mixture of the tea polyphenol and the emulsifier, the mixture of the tea polyphenol and the emulsifier was bitter and remained on the tongue even after swallowing. It was found that the mixture of dihydrokercetin and the emulsifier had no bitterness and no bitterness left on the tongue in the mouth, whereas it felt bitter.

Claims (20)

One or more selected from (A) dihydroquercetin and (B) glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester and lecithin. It is a food-grade antioxidant for adding to fats and oils for fat-containing foods or for cooking, which contains an emulsifier, and the mass ratio (B / A) of (B) emulsifier and (A) dihydrocercetin is It is 1 to 300, and (A) dihydrocercetin is blended in 0.01 to 0.3% by mass and (B) emulsifier is blended in 0.02 to 3% by mass with respect to fats and oils. Agent (However, when the emulsifier is hexaglycerin condensed lysinolate, glycerin monooleate citrate, glycerin monostearate succinate, or proprene glycol monooleate, (A) dihydroquercetin is 0.01 to 0.01 to fat. Formulated in 0.1% by mass) . The food antioxidant according to claim 1, wherein (A) dihydroquercetin is blended in an amount of 0.01 to 0.1% by mass and (B) an emulsifier is blended in an amount of 0.02 to 3% by mass with respect to fats and oils. The food antioxidant according to claim 1 or 2 , wherein the mass ratio (B / A) of (B) emulsifier and (A) dihydroquercetin is 5 to 300. The food antioxidant according to any one of claims 1 to 3, wherein the mass ratio (B / A) of (B) emulsifier and (A) dihydroquercetin is 10 to 300. (B) The food antioxidant according to any one of claims 1 to 4 , wherein the emulsifier is one or more selected from glycerin fatty acid ester, polyglycerin fatty acid ester and sucrose fatty acid ester. The food antioxidant according to any one of claims 1 to 5, wherein the fat-containing food is any of baked confectionery, steamed confectionery, fried confectionery, and cooked food. An oil or fat containing the food antioxidant according to any one of claims 1 to 6 . The food containing the fat and oil according to claim 7 . The food according to claim 8, which is a confectionery or a cooked food. The food according to claim 8 or 9, which is a baked confectionery or a fried food. For fats and oils containing fats and oils or for cooking , (A) dihydroquercetin and (B) glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester and One or more emulsifiers selected from lecithin , (B) emulsifier and (A) dihydroquercetin mass ratio (B / A) of 1 to 300, (A) dihydroquercetin to fats and oils 0 A method for improving the oxidative stability of fats and oils, which comprises blending 0.01 to 0.3% by mass and (B) an emulsifier in an amount of 0.02 to 3% by mass (however, the emulsifier is hexaglycerin condensed ricinolate, monocitrate). When it is glycerin oleate, glycerin monostearate succinate, or proprene glycol monooleate, (A) dihydroquercetin is blended in an amount of 0.01 to 0.1% by mass based on fats and oils) . The method for improving the oxidative stability of fats and oils according to claim 11 , wherein (A) dihydroquercetin is blended in an amount of 0.01 to 0.1% by mass and (B) an emulsifier is blended in an amount of 0.02 to 3% by mass with respect to the fats and oils. The method for improving the oxidative stability of fats and oils according to claim 11 or 12 , wherein the mass ratio (B / A) of (B) the emulsifier and (A) dihydroquercetin is 5 to 300. The method for improving the oxidative stability of fats and oils according to any one of claims 11 to 13, wherein the mass ratio (B / A) of (B) emulsifier and (A) dihydroquercetin is 10 to 300. The method for improving the oxidative stability of fats and oils according to claims 11 to 14, wherein the fat-containing food is any of baked confectionery, steamed confectionery, fried confectionery, and cooked food. In the manufacturing process of fat-containing foods, select from (A) dihydroquercetin and (B) glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester and lecithin. One or more emulsifiers , (B) emulsifier and (A) dihydrocercetin mass ratio (B / A) of 1 to 300, and (A) dihydrocercetin 0.01 to fat and oil A method for producing a fat-containing food, which comprises a step of blending 0.3% by mass and (B) an emulsifier in an amount of 0.02 to 3% by mass (however, the emulsifier is hexaglycerin condensed lysinolate, glycerin monooleate citrate, succinic acid. When it is glycerin monostearate or proprene glycol monooleate, (A) dihydrokercetin is blended in an amount of 0.01 to 0.1% by mass based on fats and oils) . The method for producing a fat-containing food according to claim 16, wherein (A) dihydroquercetin is blended in an amount of 0.01 to 0.1% by mass and (B) an emulsifier is blended in an amount of 0.02 to 3% by mass with respect to the fat and oil. The method for producing an oil-and-fat-containing food according to claim 16 or 17 , wherein the mass ratio (B / A) of (B) the emulsifier and (A) dihydroquercetin is 5 to 300. The method for producing an oil-and-fat-containing food according to any one of claims 16 to 18, wherein the mass ratio (B / A) of (B) the emulsifier and (A) dihydroquercetin is 10 to 300. The method for producing a fat-containing food according to claims 16 to 19, wherein the fat-containing food is any of baked confectionery, steamed confectionery, fried confectionery, and cooked food.