JPH0148320B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing fats and oils with good oxidation stability by dissolving required amounts of L-ascorbic acid and erythorbic acid in fats and oils. More specifically, L-ascorbic acid or erythorbic acid is characterized by adding L-ascorbic acid or erythorbic acid as an aqueous solution to lecithin, dissolving it while heating and dehydrating it, and dissolving this L-ascorbic acid or erythorbic acid-containing lecithin in oil or fat. Or, it relates to a method for producing an erythorbic acid-containing fat or oil. L-ascorbic acid and erythorbic acid have antioxidant properties, and furthermore, L-ascorbic acid has biological activity as vitamin C. Since all of these are originally water-soluble and insoluble in fats and oils, they are used as ester derivatives of fatty acids to make them soluble in fats and oils. However, manufacturing these fatty acid esters (usually stearate and palmitate) requires many steps, which not only increases costs, but also requires relatively high temperatures and long-term intense labor when dissolving them in fats and oils. Requires stirring. At this time,
Not only does it have a negative effect on oils and fats, but it also has many disadvantages from the standpoint of utility and equipment. Furthermore, there is a drawback that 2.5 times the amount of the above-mentioned esters by weight is required to achieve the same antioxidant properties or biological activities as L-ascorbic acid and erythorbic acid. The present inventors have intensively investigated a method for dissolving L-ascorbic acid and erythorbic acid in fats and oils without the above-mentioned drawbacks. We have now invented a method for dissolving an effective amount. That is, the present inventors made an aqueous solution of L-ascorbic acid or erythorbic acid, which is originally insoluble in fats and oils, added it to lecithin or lecithin-containing fat, and heated it to 70 to 110°C while stirring well to remove moisture. The lecithin containing L-ascorbic acid or erythorbic acid from which the
It was discovered that it dissolves easily at a low temperature of 70°C or lower, and the present invention was completed based on this knowledge. The present invention will be explained in more detail below. L-ascorbic acid, erythorbic acid 5-40
% aqueous solution, and add the necessary amount to lecithin alone or to oil or fat containing lecithin (usually diluted with 1 part of lecithin to 4 parts of fat or oil) to give a concentration of 0.05 to 50% of lecithin. Stir under conditions that allow removal of The conditions under which water can be removed are under an inert gas, under reduced pressure, under atmospheric pressure, and at a normal temperature of 70 to 110°C. When the temperature is 100°C or less under inert gas and atmospheric pressure, water is difficult to scatter, but can be almost completely removed by stirring for a long time. Lecithin containing L-ascorbic acid or erythorbic acid from which water has been almost completely removed is a transparent liquid at 70°C or lower, and does not form a precipitate even if left for a long time. This liquid L-ascorbic acid or erythorbic acid-containing lecithin can be easily dissolved in the target oil (liquid oil, processed oil) at 70°C or lower, and the L-ascorbic acid or The erythorbic acid-containing fat and oil was transparent and did not form any precipitates. In addition, L-ascorbic acid or erythorbic acid aqueous solution is added to lecithin or lecithin-containing oil and fat,
Foaming may occur when stirring while heating, but this can be prevented by adding an antifoaming agent (for example, silicone oil). In addition, lecithin in the present invention is a general expression,
It is not limited to phosphatidylcholine itself, but also includes substances such as soybean phospholipids, which have an acetone insoluble content of about 65%. According to the method of the present invention, it is possible to make oils and fats contain a necessary amount of L-ascorbic acid or erythorbic acid, but usually 10 to 10,000 ppm.
It is preferable to contain it to some extent. Furthermore, according to the method of the present invention, it is possible to produce fats and oils that advantageously have antioxidant properties and biological activity without using fatty acid esters of L-ascorbic acid and erythorbic acid. The L-ascorbic acid or erythorbic acid-containing fat produced by the method of the present invention not only has extremely good antioxidant properties, but also has
In the case of fats and oils containing L-ascorbic acid, biological activity as vitamin C can be imparted. For example, steep oil containing L-ascorbic acid is nutritionally excellent as a feed material and also has good antioxidant properties. Examples of the present invention are shown below, but the present invention is not limited thereto. Note that all percentages below are based on weight. Example 1 An equal amount of soybean lecithin (acetone insoluble content: 65.3%) diluted in rapeseed oil (iodine value, 118.7) was heated to 60°C with stirring. A 30% aqueous solution of L-ascorbic acid was added to soybean lecithin.
Gradually add ascorbic acid to the soybean lecithin-containing fat and oil while stirring so that the amount is 0.4%. _N2
Heat under atmosphere and stir at 90°C to 100°C.
After 30 minutes, the mixture was dehydrated and became clear, and after heating for a total of 1 hour, the mixture was allowed to cool to room temperature, where it remained clear and no precipitate was observed. In addition, the mixture thus obtained at room temperature,
When 0.1 to 10% of rapeseed oil and fish oil were added, it was easily dissolved by simple stirring and no precipitate was formed. Example 2 Same as Example 1, except that L-ascorbic acid was added to soybean lecithin at a concentration of 4% and further heated at 100-110° C. with stirring under air rather than under N ₂ atmosphere. After 15 minutes the mixture was dehydrated and heated with stirring for a total of 30 minutes more. When this mixture was cooled to 60°C and left to stand, no precipitate was observed and the mixture remained transparent. Furthermore, when the mixture thus obtained was added at 60°C to rapeseed oil and fish oil at a rate of 0.1 to 10%, it was easily dissolved by simple stirring and left at room temperature for a long time. However, no precipitate was formed. Comparative Example 1 Soybean lecithin 1%, L-
Added 40ppm of ascorbic acid and also added to fish oil.
4% soybean lecithin and 40 ppm of L-ascorbic acid were added, and each was stirred at 100° C. under N ₂ . Even after 3 hours had elapsed, L-ascorbic acid was not dissolved and remained floating or precipitated. This product was passed through Celite and used as a comparison sample. Although 96% by weight of the added amount of L-ascorbic acid that had been floating and precipitated was recovered, it was unclear whether the remainder was dissolved in the fat or oil. Comparative Example 2 A comparative sample was prepared by dissolving 1% soybean lecithin in rapeseed oil. Comparative Example 3 As in Example 1, a 30% aqueous solution of L-ascorbic acid was gradually added to the soybean lecithin-containing fat and oil with stirring so that the amount of L-ascorbic acid was 0.4% based on the soybean lecithin. Thereafter, it was dehydrated by freeze-drying under reduced pressure. Although this product was heated to 60°C, L-ascorbic acid did not dissolve but was floating or precipitated. This was filtered through Celite and used as a comparison sample. Although 94% by weight of the added amount of L-ascorbic acid that had been floating and precipitated was recovered, it was unclear whether the remainder was dissolved in the fat or oil. Comparative example 4 50% of a mixture of equal amounts of soybean lecithin and rapeseed oil
The mixture was heated to 0.degree. C., and a 30% aqueous solution of L-ascorbic acid was added thereto with stirring so that the concentration of soybean lecithin was 0.4%. The mixture was stirred for 3 hours under reduced pressure at 40 to 50° C. while dehydrating, but L-ascorbic acid did not dissolve but was suspended or precipitated. This was filtered through Celite and used as a comparison sample. Although 58% of the added amount of L-ascorbic acid that had been floating and precipitated was recovered, it was unclear whether the remainder was dissolved in the fat or oil. Comparative Example 5 In the same manner as Comparative Example 4, L was added to the lecithin-containing fat and oil.
-After adding ascorbic acid aqueous solution, this
Heated at 120-130 °C under _N2 atmosphere for 15 min with dehydration. Although the L-ascorbic acid was dissolved, it was significantly colored and had the characteristic pungent odor of thermally decomposed lecithin. Comparative Example 6 A comparative sample was prepared by dissolving 1% soybean lecithin in rapeseed oil, heating it to 50°C, and adding and dissolving 100 ppm of L-ascorbic acid stearate. Comparative Example 7 The same procedure as Example 1 was carried out except that L-ascorbic acid was added in powder form. L-ascorbic acid was not dissolved but was floating or precipitated. Although 83% of the added amount of L-ascorbic acid that had been suspended and precipitated was recovered, it was unclear whether the remainder was dissolved in the fat or oil. Experimental Example Oxidation stability tests were conducted on the L-ascorbic acid-containing fats and oils obtained in Examples 1 and 2 above and comparative samples of Comparative Examples 1 and 2 above. The results are shown in Tables 1 and 2.

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[Table] The L-ascorbic acid-containing fats and oils obtained in Examples 1 and 2 were completely uniform, and as shown in Tables 1 and 2, a significant improvement in oxidation stability was observed.

Claims (1)

[Claims] 1. Add L-ascorbic acid or erythorbic acid aqueous solution to lecithin or lecithin-containing fat,
A method for producing an L-ascorbic acid- or erythorbic acid-containing fat or oil, which comprises dissolving L-ascorbic acid- or erythorbic acid-containing lecithin obtained by heating and dehydrating the lecithin at ~110°C.