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Oil or Fat Composition

a technology of oil or fat and diacylglycerin, which is applied in the field of can solve the problems that the conventional oil or fat compositions of high diacylglycerin content are not necessarily fully satisfactory in respect of external appearance, and achieve the effect of deteriorating the inherent favorable flavor, reducing the appearance of dullness and impairmen

Inactive Publication Date: 2008-03-20
KAO CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0028] By an investigation made by the present inventors, it has been revealed that conjugated unsaturated fatty acids, trans unsaturated fatty acids, a plant sterol and a plant sterol fatty acid ester in a diacylglycerol-containing oil or fat are implicated in the above-described problems, so that such problems are resolved if their contents are adjusted to certain particular ranges.

Problems solved by technology

It has now come to light that in some cases, the conventional oil or fat compositions of high diacylglycerol content are not necessarily fully satisfactory in respects of the external appearance and flavor needed for a cooked food, influenced by their storage conditions and cooking conditions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

examples

[0125] Examples are herein after described, although the scope of the present invention shall not be limited to the following Examples.

[Production of Oils 1]

example 1

Oils G and H

[0142] As an oil material, an undeodorized soybean oil and deodorized rapeseed oil were used. The undeodorized soybean oil was subjected to high-pressure hydrolysis with water as much as 50% based on the oil at 250° C. and 5 MPa with a residence time of 3 hours. Water was then removed under reduced pressure to obtain soybean fatty acids. Wintering was then conducted to lower the saturated fatty acid content so that soybean fatty acids (unsaturated fraction) were produced. The deodorized rapeseed oil was subjected to enzymatic hydrolysis with “LIPASE AY” (product of Amano Enzyme Inc.) at 40° C. for 15 hours. Water was then removed from the oil layer under reduced pressure to obtain rapeseed fatty acids.

[0143] The fatty acids obtained by the high-pressure hydrolysis and those obtained by the enzymatic hydrolysis were combined to prepare Fatty acid g. Using immobilized lipase (“LIPOZYME RM IM”, product of Novozymes A / S), the Fatty acid g and glycerol were subjected at a m...

example 2

Storage Test

[0165] The Oils G to J (30 g, each) were placed in glass sample containers for the Lovibond test (depth 1.6 cm×width 13.3 cm×height 3.7 cm), respectively (at that time, the depth of each oil was 1.6 cm). The glass sample containers were allowed to stand at 20° C. for 48 hours under exposure conditions of 2,000 lux fluorescent lamps to perform a storage test. With respect to each oil before and after the storage, its flavor and peroxide value were evaluated.

[0166] Organoleptic evaluations were performed in accordance with the below-described ranking standards, and peroxide values (POV) were also measured. The measurement of each POV conducted following “Peroxide Values (2.5.2.1-1996)” in “Standard Methods for the Analysis of Fats, Oils, and Related Materials” (compiled by The Japan Chemists' Society). The results are shown in Table 3.

Flavor of Oil

[0167] 4: Good (A fresh oil flavor is smelled.) [0168] 3: Fair (A fresh oil flavor, grassy smell and be an flavor are slig...

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PUM

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Abstract

Provided is an oil or fat composition of high diacylglycerol content. Even when used in cooking, the cooked food has a good external appearance without darkening, and retains its inherent flavor. Even when used in cooking after storage under light-exposed conditions, the cooked food is provided with a good external appearance and flavor. The oil or fat composition is obtained by combining, at specific contents, (A) an oil or fat of high diacylglycerol content, said oil or fat having a particular composition, (B) a plant sterol and (C) a plant sterol fatty acid ester.

Description

FIELD OF THE INVENTION [0001] This invention relates to oil or fat compositions of high diacylglycerol content. BACKGROUND OF THE INVENTION [0002] With the worldwide tendency toward a healthier lifestyle, a number of researches have been conducted about the functions of fatty acids in oil or fat. For example, there are reports about the effects of saturated fatty acids or trans unsaturated fatty acids on health (see Non-patent Documents 1 and 2). [0003] Also, conjugated linoleic acid and diacylglycerol have been found to have an anti-obesity effect or the like (see Patent Documents 1 to 5). Further, oils or fats with diacylglycerol having a high content of a specific fatty acid such as an ω-3 fatty acid or linoleic acid are known (see Patent Documents 6 to 8). [0004] In addition, it is known to combine diacylglycerol with a plant sterol, thereby improving the blood cholesterol level or the like (see Patent Documents 9 to 14). [0005] The use of diacylglycerol as a cooking oil is know...

Claims

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Application Information

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IPC IPC(8): A23D7/01A23K1/00A61K31/075C11B5/00A23D9/00A23D9/007A23D9/013A23L33/115A61K31/231A61K47/22A61K47/28A61P3/04A61P3/06C11C3/00
CPCA23D9/007A23D9/013C11C1/045A23L1/3006A23L1/3008A23K1/164A23K20/158A23L33/115A23L33/12A61P3/04A61P3/06
Inventor KOHORI, JUNSHIMIZU, MASAOKOIKE, SHINSHIBATA, KEIJIYAMAGUCHI, HIROAKIKASE, MINORUSENDA, YOSHITAKASATO, MANABUMARUYAMA, EIZOIMAI, HIDENARINISHIDE, TSUTOMUISHIZUKA, NOBUTERU
Owner KAO CORP
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