JPS5867794A - Anti-oxidation for oil and fat - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] The present invention relates to a method for preventing oxidation of fats and oils.

Regarding methods of preventing the oxidation of fats and oils, 1) physical means such as storing fats and oils at low temperatures (avoiding contact with oxygen), and 2)
Chemical measures have been taken, including the addition of antioxidants such as HA, BHT, copherol), and sometimes both.

In recent years, oils and fats have been extensively studied not only from a caloric perspective but also from a nutritional perspective) and it has become known that polyunsaturated fatty acids such as eicosapentaenoic acid have extremely important functions.

However, the fact that it is highly unsaturated means that it is highly susceptible to oxidation, so handling it is extremely difficult, unlike ordinary fats and oils.

Oils and fats containing such highly unsaturated fatty acids are found in familiar fish such as sardines and mackerel, but because of their poor oxidation stability, they are rarely used in their raw fish oil state. For example, fish oil is mostly separated during the production of fishmeal and used for industrial purposes, and the nutritional effects of polyunsaturated fatty acids are not currently utilized effectively. Soybean oil A corn oil 1 cottonseed oil, which is commonly used for food, is 1
In a sealed state, it is relatively stable and BHA 1
BHT, ) Core x Roll 1 It can be stabilized by adding other antioxidants, and there is no problem. However, it is impossible to stabilize oils and fats that contain highly unsaturated fatty acids, such as fish oil, by such means, and oxidation progresses once they reach the hands of consumers after going through one distribution process. However, the current situation is that it is no longer suitable for consumption.

Normal antioxidants such as BHA: BHT, )copherol are added for the purpose of preventing oxidation.At low addition levels, the antioxidant effect increases as the amount increases, but above a certain amount of addition. At this point, the antioxidant effect no longer increases, and A may even promote oxidation. This is said to be because the antioxidant in Kowara itself has an oxidation-promoting effect.

The amount of these antioxidants added to fats and oils is usually 50~
(approximately 300 ppm) Adding more than this will not increase the oxidation-preventing effect; on the contrary, the oxidation-preventing effect may even decrease. Inhibitors cannot solve this problem.

In the case of oils and fats containing highly unsaturated fatty acids, these antioxidants may have sufficient effects at around 50 to 300 ppm.Additionally, if they are added in excess of this amount, the antioxidant effect may not increase, but instead act as a negative effect. It could not be used as an antioxidant for fats and oils containing substantially 1-polyunsaturated fat.

The inventors believe that the antioxidant components extracted from spices can be added to the conventionally used BHA% BHT even at normal levels.
N) It was discovered that not only does it have the same or higher efficacy than coferol, but also that the antioxidant effect increases in proportion to the increase in the amount added, and by increasing the amount added, 1. We have discovered that it is possible to prevent oxidation of fats and oils containing unsaturated fatty acids, and have arrived at the present invention. The method of the present invention is effective not only for oils and fats containing monopolyunsaturated fatty acids, but also for ordinary oils and fats used under conditions where they are extremely susceptible to oxidation.

The spices that are the raw materials for the antioxidant component used in the present invention are sage A rosemary) marjoram 181. Nope-based spices such as thyme, oregano, and basil. Powders of these spices are used as raw materials in the production of antioxidant ingredients.
Or ethyl ether - ethyl/lycollide 1 dioxane - acetate 21 (1 ethanol 1 methanol) containing 1 ethanol 1 ethyl acetate 1 oleoresin extracted with a polar solvent such as propylene glycol or glycerin: n-hexane containing petroleum ether 1 oleoresin An oleoresin extracted with a nonpolar solvent such as cyclohexane, carbon tetrachloride, chloroform, dichloromethine, 11°2-dichloroethane, toluene, or benzene or its extraction residue can be used.

To obtain antioxidant components from these raw materials, first use a suitable amount of polar solvent (e.g., ethyl ether, 1 ethylene chloride, dioxane A, acetone, 1 ethanol, 1 ethanol), which is 65% (Δ) or more, for the raw materials. Add water-containing ethanol A, methanol, 1 ethyl acetate, 9 propylene glycol, glycerin, etc.
Extract while refluxing. Pass this through) Centrifugation ~
Divided into the extracted residue using a normal method such as decantation or under heating.1 The extracted residue is further subjected to the same operation to obtain an extract.1 This is combined with the previous extract. . Next A
An adsorbent such as activated carbon (λdiatomaceous earth) or acid clay is added to this extract to perform a decolorization treatment to remove pigments such as chlorofluor in the extract.

The obtained solution part (green pigment, etc. has been removed and exhibits a light brown to dark brown color) is heated to a temperature near the boiling point of the solvent used in the above extraction, and the solvent is distilled off under reduced pressure or normal pressure. Concentrate by the method described above to obtain a dark brown to black age-like or tt-like substance. This material is then preferably added to 10
The A-tank group is charged into water of twice the weight or more, and after being dispersed in the water, it is heated to λ normal pressure or reduced pressure and boiled for 1 hour to perform a steam distillation treatment. Through this treatment, the essential oil components that give the aroma characteristic of raw spices are volatilized together with water vapor and removed from the dispersion water. Note) In this steam distillation step, it is also possible to blow steam into the dispersion water to promote volatilization of the essential oil components.

Almost no essential oil components are recognized in the steam distillate1
After continuing steam distillation, the dispersion water (residue from steam distillation) is heated or cooled, and then subjected to conventional methods such as filtration, decantation, and decanting to form a dark brown water layer and a brownish color. The solid content (insoluble part) is separated and this solid content is collected. By drying this, a very pale light brown powder fraction is obtained.

The present invention uses this solid or powdered fraction as an antioxidant component, which has almost no flavor characteristic of spices and has an extremely strong antioxidant effect. The dark brown aqueous layer obtained from the steam distillation residue 31 has a strong bitter taste, and the one obtained by concentrating to dryness hardly exhibits any antioxidant effect.

In the present invention), the amount of the antioxidant component thus obtained added to the fat and oil is in the range of 0.05 to 2% (A), preferably 0.1 to 1% (/W). Of course, even if the above-mentioned antioxidant components are used alone, they have a sufficient antioxidant effect; however, if they are used in combination with phospholipid 1 or ethyl alcohol, or both, they exhibit a synergistic effect.
Furthermore, the antioxidant effect is further increased. Examples of phospholipids include soybean lecithin, egg yolk lecithin, etc. Either purified lecithin 1 in powder or paste form or liquid or paste lecithin dissolved in fats and oils can be used. The amount of lecithin and ethyl alcohol to be added to fats and oils, which exhibit a mutually beneficial effect, is in the range of 0.1 to 5% (/W) for lecithin, preferably in the range of 0.2 to 3% (/W), and for ethyl alcohol, 1-1096 (7w)) preferably 2-5% (/W)
is within the range of

The method of adding these antioxidant components, phospholipids, and ethyl alcohol to fats and oils is extremely simple: 1) Add a predetermined amount of each, and ii) dissolve.

If necessary, it may be heated and dissolved. A mixture of antioxidant components, phospholipids, and ethyl alcohol may be added to the oil or fat, or each may be added separately.

The present invention will be specifically explained below by referring to Reference Example 1.

Reference example Sample spices (sage, rosemary 1 marjoram - thyme) powder 100.0g and 9596 ethanol 300ml
After addition, extraction was performed while refluxing for 1 hour, and the X extract and extraction residue were separated from each other. The extraction residue was further extracted with 300 ml of 95% ethanol and refluxed for 1 hour, and the extraction 1++ liquid and extraction residue were separated.

The extracts were combined (1), 5 g of activated carbon was added thereto, refluxed for 30 minutes, filtered through X'/r, 1. The activated carbon was removed, an additional 5 g of activated carbon was added to the supernatant liquid, and the same operation was repeated.

After removing the activated carbon, the colored solution (ethanol extract) obtained by removing the color pigment is heated to about 70'C and the ethanol is distilled off under reduced pressure to produce a brown lead-like or suitable substance. I got it. Next, suspend this substance in water for about 10 minutes and
The mixture was heated to boiling while stirring, and the remaining essential oil components were removed by steam distillation.

After cooling the steam distillation liquid, the brown water layer was removed and a pale brown insoluble portion was collected.1 This was dried to obtain a powdered antioxidant component.

The yield of antioxidant components and antioxidant efficacy are shown in Table 1.

The antioxidant efficacy was measured by AOM method using 1 lard. Measuring condition 1 is 0.1% bulk powder as 1 sample.
20g of purified lard added and dissolved at a concentration of 0.02% of antioxidant components was placed in a test tube at 97.50C soil at 0.5°C.
The lard was collected at appropriate intervals and the peroxide value (p ov
) was measured. For comparison, a similar experiment was conducted using 0.02% butylated hydroxyaninol (BHA).

Table 1 Example 1 Fresh mackerel was ground into minced meat and 1) heated to extract fish oil. After purifying it, it was stored in a sealed freezer. Transfer 30g of this fish oil to a 100nnl Erlenmeyer flask with a stopper, add the drug at the concentration shown in the table below, and store at 60°C.)
POv was measured by sampling on a daily basis. The antioxidant component used in this experiment was extracted from 10-zumary. As is clear from Table 2, BHA has almost no effect and no improvement is observed even if the amount added is increased.

In addition, it is clear that the antioxidant effect of the antioxidant component extracted from chopped rosemary increases as the amount added increases.

Table 2 The initial POv of fish oil is 7.36.

Example 2 This example was carried out to confirm the additive effect when phospholipid-1 ethyl alcohol was used in combination with the extracted antioxidant component. As a drug, it contains 60% (/W) of antioxidant ingredients extracted from sage and rosemary.
) Content of commercially available soybean lecithin 1 ethyl alcohol 1
95% (/V) ethyl alcohol was used. The amounts of each drug added are shown in Tables 3 and 4. As is clear from the table, even if the amounts of antioxidant components added are the same, the antioxidant effect increases when monophospholipid and ethyl alcohol are added, indicating that there is a significant complementary effect.

Table 3 (Sage Extract Antioxidant Composition) *The amount of antioxidant components added is all 0.2%.

Table 4 (Rosemary extract antioxidant ingredients) *The amount of vinegar added to all antioxidant ingredients is 0.2%.

Claims (5)

[Claims] (1) Herp spices) The essential oil extraction residue, the oleoresin of the herp spice extracted with a polar solvent - The raw material selected from the oleoresin of the herp spice extracted with a non-polar solvent and its extraction residue 1 with a polar solvent. After extracting with water to obtain an extract), add 0.05 to 2% (/W) of antioxidant components to fats and oils by steam distillation and collecting the insoluble part in the steam distillation afterimage. A method for preventing oxidation of fats and oils. (2) Herp spices are 1 part sage and 1 part rosemary.
The antioxidant method according to claim 1, wherein the antioxidant is selected from marjoram, thyme) oregano and basil. (3) Phospholipid 0.1-5% (/W) based on fats and oils
The antioxidant method according to claim 1 or 2, which is used in combination. (4) Ethyl alcohol at 1 to 10% (/W) based on oil and fat.
) The antioxidant method according to any one of claims 1 to 3, characterized in that it is used in combination. (5) The antioxidant method according to any one of claims 1 to 4, wherein the target oil or fat is a fish oil containing highly unsaturated fatty acids.