JPH0251589B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to foods containing highly unsaturated fatty acids. Since Denmark's Dyerberg et al. recognized the antithrombotic and prophylactic effects of eicosapentaenoic acid, the physiological activity of polyunsaturated fatty acids, which are abundant in marine animal and plant oils, has attracted attention, and has been used in pharmaceuticals,
Application development for health foods is underway. However, the oxidation stability of oils and fats containing highly unsaturated fatty acids is extremely poor, and their application to food products is currently delayed. Slightly content 200mg to 450mg
Soft gelatin encapsulated products exist as nutritional supplements, but although these products may help maintain health, they are far from the sense of deliciousness that should be provided as food, and there is a sense of obligation to take them. Therefore, it is difficult to maintain continuous intake, which is one of the most important conditions. In other words, such soft gelatin encapsulated products can be 1 cm or more in size.
It is almost impossible to incorporate it into foods such as tyokolate, bread, and biscuits, and its intake is no different from medicine. The present inventors have investigated how to stabilize fats and oils containing highly unsaturated fatty acids, and improve taste, smell, and
As a result of various studies on whether it is possible to incorporate it into foods without impairing the characteristics of the food itself, such as texture, shape, and color, we have found that by having highly unsaturated fatty acid film-formed oils and fats in foods, the characteristics of foods can be improved. The present invention was completed by discovering that highly unsaturated fatty acids can be retained without damaging them. That is, the highly unsaturated fatty acid-containing food of the present invention is
Oil and fat containing highly unsaturated fatty acids are coated with an edible film-forming substance consisting of proteins, salts thereof, lipids, or combinations thereof so as to substantially block them from the outside air, and have a diameter of 2 mm.
It is characterized by containing the following particulate film-formed fats and oils. The highly unsaturated fatty acids used in the present invention are fatty acids having 18 or more carbon atoms and 4 or more unsaturated bonds. Oils and fats containing these highly unsaturated fatty acids have extremely poor oxidation stability, and the effects of oxidation on foods, such as flavor deterioration and negative effects on health, are significant, and it has been difficult to use them as food ingredients. It is something. Examples of such highly unsaturated fatty acids include eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Efforts have been made to develop methods for using the above-mentioned highly unsaturated fatty acids, especially since the effects of eicosapentaenoic acid as an antithrombotic and antiarteriosclerotic agent have attracted attention in recent years. In the present invention, the concentration of the above-mentioned highly unsaturated fatty acids is preferably determined according to the required daily intake per person. Although there is no established standard for the intake amount, for example, it is estimated that about 1 to 4 g/day is the appropriate amount for eicosapentaenoic acid. The concentration of highly unsaturated fatty acids in fats and oils and the amount added to foods may be considered in accordance with the above-mentioned required intake. However, it is difficult to expect an effect at very low concentrations, and at least EPA and/or
It is necessary to contain 5% by weight or more of DHA. In order to easily adjust the necessary amount of the fat and oil added to foods, the above concentration is preferably 15% by weight or more. Furthermore, the ratio of various unsaturated fatty acids, for example, the ratio of eicosapentaenoic acid to docosahexaenoic acid, may be adjusted by changing it from 0.2:1 to 1:0.2 in order to control the activity of preventing thrombosis and arteriosclerosis. . The fats and oils containing highly unsaturated fatty acids according to the present invention include, for example, tocopherol, gallic acid,
Antioxidants such as DHA and BHT, vitamins such as vitamin A and vitamin C, and other oil-soluble and water-soluble substances can be dissolved or coexisted as long as they do not promote the oxidation of polyunsaturated fatty acids. . The edible film-forming substance used in the present invention is a protein such as gelatin, casein, or albumin or a salt thereof, a solid fat, a lipid such as phospholipid, or a sterol, or a combination thereof. The above-mentioned film-forming substances should be selected with consideration to the characteristics of the individual food products, such as pre-treatment. For example, in the case of foods such as bread and biscuits, in which a water-containing dough mainly made of wheat flour is made, shaped and baked, a composite film of milk protein such as sodium caseinate and a lipid such as hydrogenated oil or phospholipid is preferable. be. In the present invention, the state in which the highly unsaturated fatty acid-containing fats and oils are substantially isolated from the outside air should be maintained while the food is sold as a product and consumed by consumers, and this state is achieved by forming the film as described above. be done. In order to produce the film-formed fat and oil according to the present invention, known methods can be appropriately employed. For example, there is a method in which highly unsaturated fatty acid-containing fats and oils are introduced into the inner pipe of a double tube, a film-forming substance is introduced into the outer pipe, and they are simultaneously extruded into cold water, or a highly unsaturated fatty acid-containing fat and oil and an edible film-forming substance are introduced into the outer pipe. Examples include a method of preparing a homogeneous emulsion containing the above ingredients and atomizing it by spray drying. If the coated fat or oil according to the present invention is in the form of particles with a diameter of 2 mm or less, it may feel slightly grainy immediately after ingestion, but it can be ingested without impairing the texture. It is also a preferable method to use it in the form of a fine powder by spray drying or the like, since it can be used in a wider range of applications. Foods containing the film-formed fat and oil of the present invention include:
It is sufficient that the food containing the highly unsaturated fatty acids can be maintained in a state where the film substantially blocks it from the outside air until it is consumed by the consumer. It is desirable that the paste be solid until it is applied, or be paste-like so that it does not flow easily when left standing. Examples of such foods include ingredients and foods such as bread, sponge cake, biscuits, custard cream, Western cream, bean paste, miso, curry roux, margarine, and shortening. More preferably, foods with a low water content that are easy to continuously consume from a health standpoint include confectionery such as chiyocolate, candy, caramel, chewing gum, and lozenge-like foods, and miso that is easy to consume on a daily basis. As shown in FIG. 1, the film-formed fat and oil according to the present invention has a highly unsaturated fatty acid-containing fat and oil 1 formed into an edible film 2.
Such a filmed fat 10 can be uniformly dispersed in a food (biscuit) 3 as shown in FIG. 2, for example. Although the highly unsaturated fatty acid-containing food of the present invention contains highly unsaturated fatty acids, it can be eaten without losing its flavor, texture, taste, gradient, color, etc., and is useful for maintaining health. ,
This will be of great help in promoting this. Hereinafter, the present invention will be explained in more detail with reference to Examples. Example 1 The unsaturated fatty acid content in the total fatty acids is 86% by weight,
Oil and fat containing 25% by weight of eicosapentaenoic acid and 20% by weight of docosahexaenoic acid are introduced into the inner tube of the double tube, and gelatin solution heated and dissolved at 40-50℃ is introduced into the outer tube of the double tube, and cooled at the same time. Lead to the water,
Bead-shaped coated fats and oils with a diameter of 2 mm coated with a gelatin film were obtained. Next, 100 parts of wheat flour, 20 parts of flour toning,
Biscuit dough was prepared by kneading 40 parts of sugar, 5 parts of glucose, 3 parts of skim milk, 1 part of common salt, 0.5 part of sodium bicarbonate, and 20 parts of the above-mentioned film-forming fat, and baked at 180°C to obtain a biscuit product. This product tasted delicious without causing any discomfort when ingested, and no off-flavor or taste was detected even after being left at room temperature for 5 months. Example 2 Diameter 0.5 mm obtained using the same method as Example 1
A chewing gum product was obtained by uniformly mixing 5 parts of filmed oil and fat, 22 parts of gum base, 2 parts of calcium carbonate, 15 parts of starch syrup, 60 parts of powdered sugar, and 1 part of lemon flavor using a mixer. This product had a good chewing sensation as a chewing gum, and the taste of the filmed oil and fat present in the chewing gum, which is present in the chewing gum in a state where it is isolated from the outside air by the film, matched, and the texture was preferable as a new chewing gum. You can also bring this product to room temperature for 10 minutes.
Even after leaving it for several months, no strange odor was detected. Example 3 40 parts by weight of an oil or fat having an unsaturated acid content of 91% by weight among all fatty acids, including 0.5% by weight of arachidonic acid and 45% by weight of eicosapentaenoic acid, 60 parts by weight of water, and 3 parts by weight of sodium caseinate. and gelatin 6
Parts by weight were added, stirred, and then homogenized using a homogenizer to obtain an oil-in-water emulsified fat. Next, the emulsified fat was sprayed into hot air at about 120° C. through a hole with a diameter of about 0.1 mm to obtain a fine powdery fat film. and,
Furthermore, a thiokolate product was obtained, which consisted of 20.5 parts of bittercolate, 20.0 parts of fat and oil for thiyocolate, 17.0 parts of whole milk powder, 42.5 parts of powdered sugar, 0.45 parts of lecithin, 0.5 parts of wanilla flavor, and 10 parts of the above film-formed fat and oil. This product had a good flavor and mouthfeel as a tyokolate, and remained good with no off-taste odor or physical property abnormality observed even after being left at 15°C for 5 months. Example 4 The unsaturated fatty acid content in the total fatty acids is 86% by weight,
40 parts by weight of oil containing 25% by weight of eicosapentaenoic acid and 20% by weight of docosahexaenoic acid, 60 parts by weight of water.
Parts by weight, 6 parts by weight of sodium caseinate, and 5 parts by weight of soybean lecithin were added, stirred, and then homogenized using a homogenizer. Next, the emulsion is made into a diameter of about 0.1
It was sprayed into hot air at about 120°C through a 1.0 mm hole to obtain a fine powder film of oil and fat. Next, 100 parts of wheat flour, 20 parts of flour toning,
Make biscuit dough by kneading 40 parts sugar, 5 parts glucose, 5 parts skim milk powder, 1 part common salt, 0.5 part sodium bicarbonate, and 20 parts of the above-mentioned film-forming fat.
A biscuit product was obtained by baking at ℃. The resulting biscuit product was left at room temperature for 5 months and then subjected to sensory evaluation by 10 panelists. The results are shown in Table 1 below. Example 5 A biscuit product was produced in the same manner as in Example 4, except that 6 parts by weight of albumin and 5 parts by weight of cocoa butter were used instead of 6 parts by weight of sodium caseinate and 5 parts by weight of soybean lecithin, which were added as film-forming substances. I got it. The results of the sensory evaluation conducted in the same manner as in Example 4 are shown in Table 1 below. Example 6 A biscuit product was prepared in the same manner as in Example 4, except that 8 parts by weight of sodium caseinate and 2 parts by weight of sterol were used instead of 6 parts by weight of sodium caseinate and 5 parts by weight of soybean lecithin, which were added as film-forming substances. I got it. The results of the sensory evaluation conducted in the same manner as in Example 4 are shown in Table 1 below. Comparative Example 1 A biscuit product was obtained in the same manner as in Example 4, except that 8 parts by weight of dextrin was used instead of 6 parts by weight of sodium caseinate and 5 parts by weight of soybean lecithin, which were added as film-forming substances. The results of the sensory evaluation conducted in the same manner as in Example 4 are shown in Table 1 below. Comparative Example 2 Biscuits were made in the same manner as in Example 4, except that 6 parts by weight of gum arabic and 2 parts by weight of powdered sugar were used instead of 6 parts by weight of sodium caseinate and 5 parts by weight of soybean lecithin, which were added as film-forming substances. Got the product. The results of the sensory evaluation conducted in the same manner as in Example 4 are shown in Table 1 below. 【table】

[Brief explanation of drawings]

FIG. 1 is an enlarged cross-sectional view schematically showing the film-formed fat and oil according to the present invention, and FIG. 2 is a cross-sectional view schematically showing an example of the highly unsaturated fatty acid-containing food of the present invention. 1... Highly unsaturated fatty acid-containing oil and fat, 2... Edible film, 3... Biscuit, 10... Film-formed fat and oil.

Claims (1)

[Claims] 1. Oil and fat containing highly unsaturated fatty acids are coated with an edible film-forming substance consisting of proteins, salts thereof, lipids, or combinations thereof so as to substantially block them from the outside air. , and a highly unsaturated fatty acid-containing food characterized by containing film-formed fat and oil in the form of particles with a diameter of 2 mm or less. 2. The highly unsaturated fatty acid-containing food according to claim 1, wherein the protein is gelatin, casein, or albumin, and the lipid is solid fat, phospholipid, or sterol. 3. The highly unsaturated fatty acid-containing food according to claim 1, wherein the edible film-forming substance is a complex of milk protein and lipid. 4. The highly unsaturated fatty acid-containing food according to claim 1, wherein the highly unsaturated fatty acid is eicosapentaenoic acid and/or docosahexaenoic acid. 5. The highly unsaturated fatty acid-containing food according to claim 4, wherein eicosapentaenoic acid and/or docosahexaenoic acid is contained in an amount of 5% by weight or more in the total fatty acids. 6. The highly unsaturated fatty acid-containing food according to claim 5, wherein eicosapentaenoic acid and/or docosahexaenoic acid is contained in an amount of 15% by weight or more in the total fatty acids. 7. The highly unsaturated fatty acid-containing food according to claim 1, wherein the food containing the film-formed fat or oil is a solid or pasty food. 8. The highly unsaturated fatty acid-containing food according to claim 1, wherein the food containing the film-formed fat or oil is chewing gum, tyokolate, caramel, or candy. 9. The highly unsaturated fatty acid-containing food according to claim 1, wherein the food containing the film-formed fat is a food manufactured through a dough manufacturing process and a baking process that contain water.