Oils and fats containing polyunsaturated fatty acids

Abstract

The present invention provides a highly versatile polyunsaturated fatty acid-containing oil and fat having excellent oxidation stability and good flavor, and a food using the same. A polyunsaturated fatty acid-containing fat containing water-soluble tea polyphenols added in a state of being dissolved in an aqueous solution.

Description

technical field [0001] The present invention relates to fats and oils containing polyvalent unsaturated fatty acids. More specifically, it relates to polyunsaturated fatty acid-containing fats and oils, which are required for foods containing polyvalent unsaturated fatty acid-containing fats and oils, and which have improved oxidation stability, foods containing the same, and methods for producing the same. Background technique [0002] In recent years, the health effectiveness of n-3 fatty acids, which are essential fatty acids, has been widely known, and demand has increased. Examples of n-3 fatty acids include α-linolenic acid (C18:3) or docosahexaenoic acid (DHA; C22:6), eicosapentaenoic acid (EPA; C20:5), di Docosapentaenoic acid (DPA; C22:5), etc. [0003] Since the above-mentioned n-3 fatty acids contain many double bonds in constituent fatty acids, fats and oils containing n-3 fatty acids have poor stability and rapidly deteriorate the flavor. Care must be taken w...

AI Technical Summary

Problems solved by technology

However, the oxidation stability of the polyvalent unsaturated fatty acid obtained by the method is the best, but the rancidity stability at 100° C. is increased by about 3 times with the addition of 3000 ppm of antioxidants, and the oxidation stability is still low.

Reference 18 discloses a method of adding catechins before purification, but even in this method, the improvement of oxidation stability indicated by the degree of inhibition of the increase in peroxide value cannot be said to be sufficient.

[0014] In addition, as a method of reducing odor, reference document 19 is proposed as a method of adding milk-based flavors, and reference document 20 is proposed as a method of masking fish odor by adding ginger spices. Oxide, so the problem cannot be fundamentally solved by masking without oxidation suppression

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