JPH0731416A - Food and its preparation - Google Patents

Abstract

PURPOSE:To obtain a food having excellent handleability and storage stability and enabling easy compounding of an omega-3 fatty acid or its derivative and to provide its production process. CONSTITUTION:At least one kind of omega-3 fatty acid such as docosahexaenoic acid, eicosapentaenoic acid and alpha-linolenic acid or their derivative is saponified with an alkaline agent and preferably neutralized with an acid. The treated fatty acid is added to a food such as powdered milk, processed milk and dressing.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food containing a saponified omega-3 fatty acid or a derivative thereof and a method for producing the food.

[0002]

2. Description of the Related Art Recently, docosahexaenoic acid (hereinafter referred to as DH
A), eicosapentaenoic acid (hereinafter abbreviated as EPA), and ω-3 fatty acids such as α-linolenic acid have a cardiovascular disease preventive effect, an antitumor effect, and a memory learning ability decrease preventive effect. Various bioactive effects such as “Food and Development”, VOL.27, NO.8 have been attracting attention. For this reason, for example, DHA is encapsulated into a health food,
Alternatively, DHA-enriched eggs have been obtained by adding DHA to the feed and allowing it to migrate into the body of chickens and the like.

[0003]

However, ω-3
Since the fatty acids are liquid at room temperature, it is troublesome to mix them in foods and the foods after mixing are complicated, and since they have low hydration properties, they are used in combination with emulsifiers when added to liquid foods. There was a need.

Further, when higher unsaturated fatty acids such as ω-3 fatty acids are mixed in foods, the unsaturated fatty acids are easily oxidized during the production process or during storage, so that the generated peroxide, acid or aldehyde is generated. There is a risk that the kind may adversely affect the human body and that the product may give off a rancid odor, resulting in deterioration in quality.

Therefore, an object of the present invention is to provide a food product which can contain ω-3 fatty acid or its derivative at a high concentration, is easy to handle, and has excellent storage stability, and a method for producing the food product.

[0006]

To achieve the above object, the food of the present invention is characterized by containing at least one saponified omega-3 fatty acid or derivative thereof.

Further, the method for producing food according to the present invention is ω-3.
A saponification product obtained by adding an alkaline agent to a raw material oil and / or fatty acid containing at least one type of fatty acid or its derivative in an inert gas atmosphere for saponification, and then adding an acid for neutralization. The compound is added to the food material.

The present invention will be described in more detail below with reference to preferred specific examples.

The food of the present invention is characterized by containing at least one saponified ω-3 fatty acid or derivative thereof. The present invention is not limited to the type of food, as a particularly preferred food, milk powder,
Examples include processed milk and dressing. Here, the powdered milk is composed mainly of powdered milk and optionally supplemented with nutritional sources such as sugars, inorganic salts, vitamins, etc., which means that milk is prepared by adding water, hot water, etc. Processed milk is made up of milk as the main ingredient, and sugar, inorganic salts, supplemental nutrients such as vitamins, etc. are added to this, or specific ingredients such as fat are removed from the milk to adjust the ingredients. Say something. Furthermore, dressing means vinegar, salt, spices, etc. to which fats and oils are added.

The amount of the saponified product added to the food can be adjusted according to the type of the food and the purpose, but the daily intake of the saponified product is usually 50 to 300 m.
g is preferable, and when used as a fortified food, the daily intake is 300 to 8
It is preferably set to 00 mg. Specifically, for example, in the case of powdered milk, 0.2 to 0.
5% by weight, 0.5-2.0% by weight in the case of processed milk,
In the case of dressing, about 10 to 35% by weight is preferable. In addition to the above saponified products, inorganic salts, vitamins,
Supplementary nutrients such as amino acids and seasonings can also be added.

As the ω-3 fatty acid or its derivative which is a raw material of the saponified product blended in the food of the present invention, DH
It is preferable to use at least one of A, EPA, α-linolenic acid, or a derivative thereof.

In the present invention, as the ω-3 fatty acid or its derivative, in addition to the ω-3 fatty acid as a free acid, its ester, glyceride, phospholipid, choline derivative, amino acid derivative, ascorbic acid derivative and the like can be used. Can be used. Further, not only those purified to a high purity so as to contain only ω-3 fatty acids or derivatives thereof, but also fats and oils having a high DHA and EPA content such as fish oil, and α-linolenic acid content such as perilla oil. Higher fats and oils can be used.

Examples of the alkaline agent used for saponifying the ω-3 fatty acid or its derivative include sodium hydroxide, potassium hydroxide, calcium hydroxide,
Those conventionally used as a saponification agent such as triethanolamine can be used.

In the present invention, before the saponification reaction, an antioxidant such as BHT, BHA, tocopherol or the like is added to the raw material fat and / or fatty acid containing at least one ω-3 fatty acid or its derivative. It is preferable.
This makes it possible to prevent the ω-3 fatty acid or its derivative from being oxidized during the saponification reaction.

The saponified ω-3 fatty acid or its derivative used in the present invention is preferably an inert gas such as nitrogen for the raw material oil and / or fatty acid containing at least one ω-3 fatty acid or its derivative. It can be produced by adding an alkali agent in a gas atmosphere and saponifying. Here, the reason why saponification is performed in an atmosphere of an inert gas is to prevent oxidation of the ω-3 fatty acid and its derivative. As a method of setting the atmosphere of an inert gas,
For example, a method of replacing the air existing in the space surrounding the reaction kettle and the reaction tank with an inert gas is preferably adopted.

In this case, the temperature of the saponification reaction is 50-80.
C. is preferable, and 50 to 65.degree. C. is more preferable. If the reaction temperature is higher than 80 ° C, the ω-3 fatty acid or its derivative is easily oxidized, while if the reaction temperature is lower than 50 ° C, it depends on the melting point of the fat or oil or the fatty acid contained in the raw material. The production of saponified products becomes difficult.

The time required to add the alkaline agent (time from the start of the addition of the alkaline agent to the end)
Is preferably 1 hour or more, and most preferably gradually added using the entire saponification time.

In the present invention, the ω-3 fatty acid produced as described above may be blended into food as it is, but it may be mixed with an organic acid such as citric acid or an acid such as mineral acid such as hydrochloric acid. It is preferable to mix after neutralization.

The thus obtained food of the present invention can be stored, cooked and eaten in the same manner as ordinary foods.

[0020]

In the present invention, by saponifying the ω-3 fatty acid or its derivative into a paste or solid form, it becomes easy to handle when blending into food, and the obtained food becomes easy to handle. .

The ω-3 fatty acid or its derivative is
Although it is a lipophilic substance, its saponification improves the hydration property and can be easily added to liquid foods such as soft drinks, milk drinks and dressings.

Furthermore, saponification suppresses the oxidation by oxygen in the air and suppresses the production of peroxides, so that there is no possibility of adversely affecting the human body and a food product having excellent storage stability is obtained. You can

[0023]

【Example】

Test Example 1 180 g of ethanol was added to 400 g of DHA mixed oil (DHA content 27%), and heated and mixed at 80 ° C. in a reaction vessel under a nitrogen gas atmosphere. Separately, an aqueous solution prepared by dissolving 64 g of sodium hydroxide in 200 g of water was added to 30 to 6
The solution was gradually added dropwise over 0 minutes, and the saponification reaction was completed while maintaining the temperature at 80 ° C. After the reaction was completed, while maintaining the temperature at 80 ° C., citric acid was added for neutralization to produce a saponified composition.

The above sample was placed in a small petri dish, placed in a thermostat at 70 ° C. under which air was refluxed, and POV (peroxide value) was measured with time. Further, for comparison, the same measurement was carried out for an unsaponified DHA mixed oil (DHA content 27%). The results are shown in Table 1. The POV was measured according to the standard oil and fat analysis test method. For the saponified composition, hydrochloric acid was added, followed by extraction with ether and dehydration to obtain the POV of the fatty acid.

[0025]

[Table 1]

From the results shown in Table 1, it was confirmed that saponification of DHA can suppress the oxidation of DHA by oxygen in the air.

Test Example 2 α-linolenic acid mixed oil (α-linolenic acid content 55%)
112 g of ethanol was added to 250 g, and heated and mixed at 80 ° C. in a reaction kettle under a nitrogen gas atmosphere. Separately, an aqueous solution prepared by dissolving 40 g of sodium hydroxide in 125 g of water was added dropwise little by little over 30 to 60 minutes to complete the saponification reaction while maintaining the temperature at 80 ° C. After the reaction was completed, while maintaining the temperature at 80 ° C., citric acid was added for neutralization to produce a saponified composition.

The above sample was placed in a small petri dish, placed in a thermostat at 70 ° C. under which air was refluxed, and the POV (peroxide value) was measured over time by the same method as in Test Example 1. Further, for comparison, the same measurement was carried out for an unsaponified α-linolenic acid mixed oil (α-linolenic acid content 55%). The results are shown in Table 2.

[0029]

[Table 2]

From the results shown in Table 2, it was confirmed that the saponification of α-linolenic acid can also suppress the oxidation by oxygen in the air.

Example 1 (Powdered milk) 70 g of whole milk powder, 20 g of sucrose, 8 g of decomposed starch
To the above, 300 mg of the DHA saponification product obtained by the production method of Test Example 1 was added to produce a milk powder.

Example 2 (Processed milk) To 198.9 g of raw milk and 0.1 g of milk flavor, 1.0 part of the DHA saponification product obtained by the production method of Test Example 1 was added.
g was added to produce processed milk.

Example 3 (dressing) Sugar 4.5 g, salt 2.0 g, raw vinegar 5.3 g, egg yolk 4.
5g, salad oil 10.0g, spice 2.0g, water 5
20.0 g of the saponified α-linolenic acid obtained by the production method of Test Example 2 was added to 3.5 g to produce a dressing.

[0034]

As described above, according to the present invention,
The ω-3 fatty acid or its derivative is saponified to form a paste or solid, which is added to the food, so that the handleability during food production and cooking is improved. Further, by saponifying the ω-3 fatty acid or its derivative, the hydration is improved and the addition to foods is facilitated,
Furthermore, since oxidation by oxygen in the air is suppressed, ω−
It is possible to provide a food product containing a high concentration of a 3-fatty acid or its derivative and having excellent storage stability.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yoichi Kobayashi 6-18-18, Kamimizumoto-cho, Kodaira-shi, Tokyo (72) Inventor Tatsuhiko Suga 239-41, Negishi, Sayama-shi, Saitama (72) Inventor Kazuyoshi Yazawa Kanagawa 571 Unomori, Sagamihara-shi, Japan (72) Inventor St. Kondo 5-16-4 Chuorinkan, Yamato-shi, Kanagawa

Claims (6)

[Claims] 1. A food comprising at least one saponified omega-3 fatty acid or derivative thereof. 2. The food according to claim 1, wherein the ω-3 fatty acid is at least one selected from docosahexaenoic acid, eicosapentaenoic acid and α-linolenic acid. 3. The food according to claim 1, wherein the food is one selected from powdered milk, processed milk and dressing. 4. A raw material oil and / or fatty acid containing at least one ω-3 fatty acid or derivative thereof is saponified by adding an alkali agent in an inert gas atmosphere,
A method for producing a food, characterized in that a saponified product obtained by adding an acid to neutralize is added to a food material. 5. The method for producing a food according to claim 3, wherein the ω-3 fatty acid is at least one selected from docosahexaenoic acid, eicosapentaenoic acid and α-linolenic acid. 6. The method for producing a food product according to claim 4, wherein the food product is one selected from powdered milk, processed milk and dressing.