JPH0647669B2 - Oil-in-water antioxidant for immersion - Google Patents
Oil-in-water antioxidant for immersionInfo
- Publication number
- JPH0647669B2 JPH0647669B2 JP11991886A JP11991886A JPH0647669B2 JP H0647669 B2 JPH0647669 B2 JP H0647669B2 JP 11991886 A JP11991886 A JP 11991886A JP 11991886 A JP11991886 A JP 11991886A JP H0647669 B2 JPH0647669 B2 JP H0647669B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- tocopherol
- immersion
- water type
- type antioxidant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims description 23
- 239000003963 antioxidant agent Substances 0.000 title claims description 21
- 230000003078 antioxidant effect Effects 0.000 title claims description 21
- 238000007654 immersion Methods 0.000 title claims description 8
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 19
- 235000010384 tocopherol Nutrition 0.000 claims description 19
- 229960001295 tocopherol Drugs 0.000 claims description 19
- 229930003799 tocopherol Natural products 0.000 claims description 19
- 239000011732 tocopherol Substances 0.000 claims description 19
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 claims description 19
- 239000003995 emulsifying agent Substances 0.000 claims description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 6
- 229930195729 fatty acid Natural products 0.000 claims description 6
- 239000000194 fatty acid Substances 0.000 claims description 6
- -1 fatty acid ester Chemical class 0.000 claims description 6
- 239000012071 phase Substances 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 239000008346 aqueous phase Substances 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 239000003456 ion exchange resin Substances 0.000 claims description 2
- 229920003303 ion-exchange polymer Polymers 0.000 claims description 2
- 239000000787 lecithin Substances 0.000 claims description 2
- 229940067606 lecithin Drugs 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims description 2
- 238000000199 molecular distillation Methods 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 description 11
- 239000003921 oil Substances 0.000 description 11
- 239000000839 emulsion Substances 0.000 description 9
- 239000003925 fat Substances 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 241000555825 Clupeidae Species 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000000979 synthetic dye Substances 0.000 description 1
- 239000001040 synthetic pigment Substances 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
Description
【発明の詳細な説明】 (a)産業上の利用分野 本発明は加熱安定性を有し、かつ水中で用いた場合に対
象物への移行性能に優れた浸漬用水中油型抗酸化剤に係
る。DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to an oil-in-water type antioxidant for immersion which has heat stability and is excellent in transfer performance to an object when used in water. .
(b)従来の技術 従来からトコフェロールの抗酸化性についてはよく知ら
れているがトコフェロールは水に不溶性のため主に油脂
に対する添加が行われてきた（太田静行 Ｎｅｗ Ｆｏ
ｏｄ Ｉｎｄｕｓｔｒｙ ２７（２）５３（１９８
５））。(b) Conventional Technology Tocopherol has been well known for its antioxidant property, but since it is insoluble in water, it has been mainly added to fats and oils (Shizuyuki Ohta New Fo)
od Industry 27 (2) 53 (198)
5)).
これに対して近年水分散牲の優れたトコフェロールの水
中油型乳化物が開発され、畜肉、水産練製品、即席麺、
塩蔵魚介類、冷凍食品、惣菜食品等に利用されている。On the other hand, in recent years, an oil-in-water emulsion of tocopherol, which has excellent water dispersibility, has been developed.
It is used for salted seafood, frozen foods, prepared foods, etc.
(c)発明が解決しようとする問題点 しかしこれらの乳化物は水溶液にして加熱処理を行う食
品（例えば煮干し）の製造に用いる場合、乳化破壊を容
易に生じトコフェロールが水面に浮上する現象を生じる
ため対象食品にトコフェロールが付着しにくいという欠
点を有するものである。(c) Problems to be Solved by the Invention However, when these emulsions are used for the production of foods that are heat-treated in an aqueous solution (for example, dried sardines), emulsification breakage easily occurs and tocopherol floats on the water surface. Since it occurs, tocopherol does not easily adhere to the target food product.
この解決法として水相にガムまたは親水性乳化剤を配合
する手段が考えられるが、トコフェロールのエマルジョ
ンを強固な安定剤や乳化剤で囲むため食品中の油脂に対
するトコフェロールの移行を妨げる結果となり、結局ト
コフェロールの抗酸化能力を充分に発揮させることがで
きなくなる。As a solution to this, a means of compounding a gum or a hydrophilic emulsifier in the aqueous phase can be considered.However, because the emulsion of tocopherol is surrounded by a strong stabilizer or emulsifier, it results in hindering the migration of tocopherol to fats and oils in food, and eventually tocopherol The antioxidant ability cannot be fully exerted.
本発明の目的は、長時間の加熱処理を行っても乳化破壊
を生ぜず、かつ対象食品中の油脂への移行性が良好な浸
漬用水中油型抗酸化剤を提供することにある。It is an object of the present invention to provide an oil-in-water type antioxidant for immersion which does not cause emulsion destruction even if it is subjected to a heat treatment for a long time and has good transferability to fats and oils in target foods.
(d)問題点を解決するための手段 本発明者らは鋭意研究の結果、水相に乳化剤を配合せ
ず、かつ特定の組成の乳化物とすることによって上記の
目的が達成されることを見い出した。(d) Means for solving the problems As a result of earnest research by the present inventors, it was found that the above object can be achieved by not adding an emulsifier to the aqueous phase, and by using an emulsion having a specific composition. I found it.
本発明はかかる知見に基づいて完成されたもので、トコ
フェロール、油溶性乳化剤およびエタノールを含む油相
の糖を含む水相とからなる浸漬用水中油型抗酸化剤であ
る。The present invention has been completed based on such findings, and is an oil-in-water type antioxidant for immersion, which comprises a tocopherol, an oil-soluble emulsifier, and an aqueous phase containing sugar in an oil phase containing ethanol.
トコフェロールとしては、とくに分子蒸留および／また
はイオン交換樹脂処理により得られる純度４０％以上の
精製トコフェロールが好ましい。As the tocopherol, a purified tocopherol having a purity of 40% or more obtained by molecular distillation and / or treatment with an ion exchange resin is particularly preferable.
油溶性乳化剤としては、レシチンおよびＨＬＢ７以下の
ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エス
テル、ショ糖脂肪酸エステルが好ましく、これらの１種
または２種以上を用いる。As the oil-soluble emulsifier, lecithin and polyglycerin fatty acid ester having HLB of 7 or less, sorbitan fatty acid ester, and sucrose fatty acid ester are preferable, and one or more of them are used.
糖としてはソルビトール、その水溶液等が適当である。Suitable sugars are sorbitol, aqueous solutions thereof, and the like.
以上の油相と水相をホモミキサー等の手段により、０.5
〜４μｍ程度の均一なエマルジョンにすることにより本
発明の水中油型抗酸化剤が得られる。The above oil phase and water phase are treated with a means such as a homomixer to give 0.5
The oil-in-water type antioxidant of the present invention can be obtained by forming a uniform emulsion of about 4 μm.
この抗酸化剤はそのまままたは希釈して塩漬、浸漬、ス
プレー、練り込み等の手段により用いることができる
が、煮干し、冷凍食品、ハム・ソーセージ、レトルト食
品、インスタント食品の製造のように水中で加熱処理を
行う場合に、とくに有効である。This antioxidant can be used as it is or by diluting it by means such as salting, dipping, spraying, kneading, etc., but it can be used in boiling water, frozen food, ham / sausage, retort food, instant food production in water. It is particularly effective when heat treatment is performed in.
なお本発明の抗酸化剤は食品の分野のみならず、ゴム、
合成樹脂、色素、染料などの酸化防止にも有効である。The antioxidant of the present invention is not only in the field of food, but also rubber,
It is also effective in preventing the oxidation of synthetic resins, pigments and dyes.
(e)実施例 実施例１ 表−１に示す配合組成物を油相、水相共に５０℃に加温
しホモミキサーにより乳化後室温まで冷却して水中油型
抗酸化剤を得た。(e) Example 1 The oil-in-water type antioxidant was obtained by heating both the oil phase and the water phase of the compounded composition shown in Table 1 to 50 ° C., emulsifying with a homomixer and then cooling to room temperature.
この水中油型抗酸化剤を、１％水溶液とし９０℃で３０
分加熱した場合の乳化安定性（油の分離状態）を表−２
に示した。又この１％水溶液にカタクチイワシを浸し同
様に加熱したのち充分水切りを行った後乾燥処理を施
し、これを乾燥重量に対して１０倍量のクロロホルム／
メタノール（２／１容量比）により抽出した油脂中の総
トコフェロール濃度（エミリーエンゲル法により測定）
を表−３に示した。This oil-in-water type antioxidant was made into a 1% aqueous solution at 90 ° C. for 30 days.
Table 2 shows the emulsion stability (oil separation state) when heated for minutes.
It was shown to. Also, anchovy was soaked in this 1% aqueous solution, heated in the same manner, sufficiently drained, and then dried, and 10 times the dry weight of chloroform /
Total tocopherol concentration in fats and oils extracted with methanol (2/1 volume ratio) (measured by the Emily Engel method)
Is shown in Table-3.
実施例２ 表−１に示す配合組成物を実施例１と同様に処理して水
中油型抗酸化剤を得た。Example 2 The compounded composition shown in Table 1 was treated in the same manner as in Example 1 to obtain an oil-in-water type antioxidant.
この抗酸化剤について実施例１と同様な方法により測定
した乳化安定性を表−２に油脂中の総トコフェロール濃
度を表−３に示した。The emulsion stability of this antioxidant measured by the same method as in Example 1 is shown in Table 2, and the total tocopherol concentration in oils and fats is shown in Table 3.
比較例１および２ 表−１に示す配合組成物を実施例１と同様に処理して水
中油型抗酸化剤を得た。Comparative Examples 1 and 2 The compounded compositions shown in Table 1 were treated in the same manner as in Example 1 to obtain an oil-in-water type antioxidant.
これらの抗酸化剤について実施例１と同様な方法により
測定した乳化安定性を表−２に油脂中の総トコフェロー
ル濃度を表−３に夫々示した。The emulsion stability of these antioxidants measured by the same method as in Example 1 is shown in Table 2, and the total tocopherol concentration in the oil and fat is shown in Table 3.
実施例３ 実施例１で得た水中油型抗酸化剤の１％水溶液に豚肩肉
を浸し、充分水切りを行った後、抽出した油脂中の総ト
コフェロール濃度を実施例１と同様の方法で測定したと
ころ３３００ppm を示した。 Example 3 Pork shoulder meat was dipped in a 1% aqueous solution of the oil-in-water type antioxidant obtained in Example 1 and thoroughly drained, and then the total tocopherol concentration in the extracted fats and oils was determined by the same method as in Example 1. When measured, it showed 3300 ppm.
(f)発明の効果 本発明の水中油型抗酸化剤は、加熱安定性を有し、かつ
食品中の油脂へのトコフェロールの移行性が優れてい
る。そのため、このものをそのまま、または水溶液等と
して、加熱処理を行う食品の製造に用いた場合に乳化破
壊を起こすことがなく、しかも対象食品にトコフェロー
ルが有効に移行し効果的な酸化防止能が発揮される。(f) Effects of the Invention The oil-in-water type antioxidant of the present invention has heat stability and excellent transferability of tocopherol to fats and oils in foods. Therefore, when this is used as it is or as an aqueous solution, it does not cause emulsion destruction when used in the production of heat-treated foods, and tocopherol effectively migrates to the target foods and exhibits an effective antioxidant ability. To be done.
Claims (4)
ノールを含む油相と糖を含む水相とからなる浸漬用水中
油型抗酸化剤。1. An oil-in-water type antioxidant for immersion comprising an oil phase containing tocopherol, an oil-soluble emulsifier and ethanol and an aqueous phase containing sugar.
またはイオン交換樹脂処理により得られる精製トコフェ
ロールを用いる特許請求の範囲第(1)項記載の浸漬用水
中油型抗酸化剤。2. As tocopherol, molecular distillation and / or
Alternatively, the oil-in-water type antioxidant for immersion according to claim (1), which uses a purified tocopherol obtained by treatment with an ion exchange resin.
以下のポリグリセリン脂肪酸エステル、ＨＬＢ７以下の
ソルビタン脂肪酸エステル、ＨＬＢ７以下のショ糖脂肪
酸エステルの１種または２種以上を用いる特許請求の範
囲第(1)項記載の浸漬用水中油型抗酸化剤。3. Oil-soluble emulsifiers such as lecithin and HLB7
The oil-in-water type antioxidant for immersion according to claim (1), wherein one or more of the following polyglycerin fatty acid ester, sorbitan fatty acid ester having an HLB of 7 or less and sucrose fatty acid ester having an HLB of 7 or less is used.
範囲第(1)項記載の浸漬用水中油型抗酸化剤。4. The oil-in-water type antioxidant for immersion as set forth in claim 1, wherein sorbitol is used as sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11991886A JPH0647669B2 (en) | 1986-05-23 | 1986-05-23 | Oil-in-water antioxidant for immersion |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11991886A JPH0647669B2 (en) | 1986-05-23 | 1986-05-23 | Oil-in-water antioxidant for immersion |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62277489A JPS62277489A (en) | 1987-12-02 |
| JPH0647669B2 true JPH0647669B2 (en) | 1994-06-22 |
Family
ID=14773400
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11991886A Expired - Lifetime JPH0647669B2 (en) | 1986-05-23 | 1986-05-23 | Oil-in-water antioxidant for immersion |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0647669B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6153979B2 (en) * | 2015-09-02 | 2017-06-28 | 株式会社 わかさ生活 | Essential oil-containing oil-in-water emulsion composition and method for producing the same |
| CN113383818B (en) * | 2021-06-11 | 2022-09-06 | 江南大学 | A method for improving the penetration efficiency of antioxidants in macadamia nuts |
-
1986
- 1986-05-23 JP JP11991886A patent/JPH0647669B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62277489A (en) | 1987-12-02 |
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