Composition containing higher unsaturated fatty acids or esters thereof

Abstract

To provide a composition that is free of odor problems, in which the fish oil deteriorated odor caused by higher unsaturated fatty acids or esters thereof is suppressed during preservation.SOLUTION: The composition contains higher unsaturated fatty acids or esters thereof, and elastin.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a composition containing a highly unsaturated fatty acid or its ester and elastin. Specifically, the present invention relates to a composition in which the fish oil deterioration odor generated by storage is suppressed by adding elastin to a highly unsaturated fatty acid or its ester, and no odor problem occurs.

Background Art

[0002] Highly unsaturated fatty acids and their esters contained in fish oil and the like are known to be extremely important substances medically or nutritionally. For example, eicosapentaenoic acid (EPA), a highly unsaturated fatty acid in fish oil, has the effects of reducing triglycerides and cholesterol in the blood and suppressing thrombosis, and is thus effective for the prevention and treatment of myocardial infarction, cerebral infarction, arteriosclerosis, etc. In addition, docosahexaenoic acid (DHA) is known to have excellent effects such as improving learning function, anti-tumor, and anti-allergy. Furthermore, EPA or DHA is known to be effective against dermatitis such as atopy. Therefore, highly unsaturated fatty acids such as EPA and DHA are commercially available as foods, health foods, and pharmaceuticals due to their wide range of effectiveness.

[0003] However, highly unsaturated fatty acids or their esters have the disadvantage that their unsaturated bond portions are easily oxidized, and are easily oxidized by oxygen, heat, light, etc. When oxidized, they generate strange smells such as that of fish. Since the odor generated by the initial oxidation of this oil (fish oil deterioration odor) closely resembles the odor of crude fish oil, it is called "reverting odor" because the odor returns. In order to prevent the oxidation of such highly unsaturated fatty acids or their esters and suppress the generation of odors, attempts have been made to add antioxidants such as tocopherol, tea extract, ascorbic acid, and spices.

[0004] Patent Document 1 discloses a method for masking the fishy odor of lipids containing highly unsaturated fatty acids (PUFA) as constituent fatty acids with a fat-soluble ginger flavor.

[0005] Patent Document 2 discloses an antioxidant deodorant for docosahexaenoic acid, eicosapentaenoic acid, or fish oil containing these, characterized by being formulated with at least two selected from the group consisting of spices of the Lamiaceae, Myrtaceae, and Lauraceae families and their extracts.

[0006] Patent Document 3 discloses a docosahexaenoic acid-containing lipid composition obtained by formulating (1) 0.03 to 0.2% by weight of lecithin, (2) 0.005 to 0.05% by weight of ascorbic acid ester, (3) 0.05 to 2.0% by weight of tocopherol, and / or (4) 0.01 to 0.8% by weight of tea extract in docosahexaenoic acid-containing lipids.

[0007] Patent Document 4 discloses adding turmeric and cinnamon to oil containing docosahexaenoic acid to reduce the taste peculiar to fish oil and make the fishy odor less noticeable.

[0008] Patent Document 5 discloses a composition containing a plant extract and a polyunsaturated fatty acid (PUFA) or a derivative of PUFA, wherein the plant extract is selected from the group consisting of oregano, thyme, Lippia, lemon balm, chamomile, hops, valerian, olive, marjoram, sage, laurel, black cumin, kawakawa, black pepper, fennel, cinnamon, ginseng, ginger, and mixtures thereof.

[0009] Patent Document 6 discloses an aftertaste improver for oils and fats containing one or more polyunsaturated fatty acids selected from the group consisting of DHA, EPA, and linoleic acid, which contains a basic peptide.

[0010] However, the effect of suppressing the deteriorated odor of highly unsaturated fatty acids was not sufficient even by the above methods. In addition, there was also a problem that products using food additives such as ascorbic acid and tocopherol as antioxidants were shunned by consumers.

Prior Art Documents

Patent Documents

[0011]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Patent Document 6

Summary of the Invention

Problems to be Solved by the Invention

[0012] An object of the present invention is to obtain a composition in which the fish oil deterioration odor due to the preservation of highly unsaturated fatty acids or their esters is suppressed and there is no problem with odor.

Means for Solving the Problems

[0013] As a result of intensive studies to solve the above problems, the present inventors have found that by adding elastin to highly unsaturated fatty acids or their esters, the fish oil deterioration odor can be suppressed, and the present invention has been completed. In addition, when a certain amount or more of elastin is blended with highly unsaturated fatty acids or their esters such as fish oil, a slight fish egg-like odor (fish egg odor) inherent in elastin may be felt. However, by further adding spices of the Zingiberaceae family such as catechins and ginger, spices of the Lamiaceae family such as rosemary, or spices of the Lauraceae family such as cinnamon, the fish egg odor can also be reduced, and a composition that does not cause odor problems can be obtained.

[0014] Therefore, the above problems can be solved by the following compositions. (1) A composition characterized by containing highly unsaturated fatty acids or their esters, or fish oil containing highly unsaturated fatty acids or their esters, and elastin. (2) The composition according to (1), wherein when the highly unsaturated fatty acid or its ester is 100% by mass, 0.5% to 15% by mass of elastin is blended. (3) The composition according to (1) or (2), which is blended with at least one selected from the group consisting of highly unsaturated fatty acids or their esters, elastin, catechins, Zingiberaceae spices, Lamiaceae spices, and Lauraceae spices. (4) The composition according to any one of (1) to (3), wherein when the total amount of the highly unsaturated fatty acid or its ester and elastin is 100% by mass, at least one selected from the group consisting of catechins, Zingiberaceae spices, Lamiaceae spices, and Lauraceae spices is blended in an amount of 1% to 10% by mass. (5) The composition according to (3) or (4), wherein the Zingiberaceae spice is ginger. (6) The composition according to (3) or (4), wherein the Lamiaceae spice is rosemary. (7) A method for suppressing fish oil deterioration odor using the composition according to any one of (1) to (6), which comprises blending elastin with a composition containing highly unsaturated fatty acids or their esters. (8) A method for suppressing fish oil deterioration odor using the composition according to any one of (1) to (6), which comprises blending elastin and at least one selected from the group consisting of catechins, Zingiberaceae spices, Lamiaceae spices, and Lauraceae spices with a composition containing highly unsaturated fatty acids or their esters. [Advantages of the Invention]

[0015] According to the present invention, by blending elastin with highly unsaturated fatty acids or their esters, it is possible to suppress the fish oil deterioration odor without using food additives such as ascorbic acid and tocopherol. Further, by blending catechin, Zingiberaceae spices, Lamiaceae spices, and Lauraceae spices, it is possible to reduce the slight fish egg odor that may occur due to the blending of elastin, and a composition with no problem in odor can be obtained.

Mode for Carrying Out the Invention

[0016] (Highly unsaturated fatty acid) In the present specification, the highly unsaturated fatty acid in the highly unsaturated fatty acid or its ester refers to a fatty acid having two or more unsaturated bonds such as ω-6 fatty acid and ω-3 fatty acid. Examples of highly unsaturated fatty acids include linoleic acid, γ-linolenic acid, arachidonic acid, α-linolenic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), etc. Eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) are particularly preferred.

[0017] As the raw material of the highly unsaturated fatty acid or its ester used in the present invention, it is mainly an oil and fat mixture derived from natural products and containing the above-mentioned highly unsaturated fatty acid or its ester. Examples of such raw materials include oils and fats derived from marine animals such as fish and plankton, and oils and fats derived from microorganisms such as algae. Among them, oils and fats derived from fish such as sardines and yellowtails are preferred.

[0018] In the present invention, the highly unsaturated fatty acid or its ester includes the free fatty acid of the highly unsaturated fatty acid, the ester of the highly unsaturated fatty acid, particularly lower alkyl esters such as methyl ester and ethyl ester, and mono, di or triglycerides of the highly unsaturated fatty acid, etc. The highly unsaturated fatty acid or its ester may be used alone or as a mixture.

[0019] In the composition of the present invention, as the highly unsaturated fatty acid or its ester, those containing about 5 to 70% by mass of eicosapentaenoic acid and / or docosahexaenoic acid or its ester are preferred, those containing about 10 to 70% by mass are more preferred, those containing about 20 to 70% by mass are still more preferred, and those containing about 30 to 70% by mass are particularly preferred.

[0020] As the highly unsaturated fatty acid or its ester of the present invention, commercially available oils and fats may be used. For example, it is preferable to use commercially available oils and fats derived from fish oil in which the types and amounts of the contained highly unsaturated fatty acids or their esters are standardized.

[0021] (Elastin) Elastin is a fibrous protein that plays a role in supporting collagen fibers. It is contained not only in humans but also in mammals such as pigs, cows, and horses, and in other organisms such as fish.

[0022] Elastin can be obtained by methods such as hydrolysis using skipjack arterial balls or pig blood vessels as raw materials. As the elastin of the present invention, commercially available products may also be used. For example, skipjack elastin manufactured by Hayashi Ken Sangyo Co., Ltd., P-elastin manufactured by Nippon Ham Co., Ltd., etc. can be mentioned.

[0023] The elastin used in the present invention preferably has an average molecular weight of 100 to 10,000, more preferably 100 to 3,000, and still more preferably 100 to 1,500.

[0024] When the highly unsaturated fatty acid or its ester is taken as 100% by mass, the elastin used in the present invention is preferably added in an amount of 0.5 to 15% by mass, more preferably 1 to 12% by mass, and still more preferably 1 to 6% by mass.

[0025] (Catechin) Catechin is a kind of polyphenol and includes epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, etc.

[0026] The catechins used in the present invention may be commercially available products, such as Sunhood manufactured by Mitsubishi Chemical Corporation.

[0027] (Spices) In the present invention, the Zingiberaceae spices, Lamiaceae spices, and Lauraceae spices include not only these spices themselves but also spice flavors containing the aroma components of these spices, such as flavors extracted from these spices and synthetic spice flavors.

[0028] The spices used in the present invention may be in any form of whole, powder, or extract.

[0029] Examples of the Zingiberaceae spices include ginger, galangal, myoga, cardamom, korarima, turmeric, etc., and ginger and cardamom are preferred.

[0030] Examples of the Lamiaceae spices include perilla, basil, mint, rosemary, lavender, sage, marjoram, oregano, thyme, lemon balm, etc., and rosemary and thyme are preferred.

[0031] Examples of the Lauraceae spices include camphor tree, cinnamon, laurel, bay leaf, etc., and cinnamon and laurel are preferred.

[0032] (Blending amount of catechin or spice) Catechin or the above-mentioned spice is preferably blended in an amount of 1 to 10% by mass, more preferably 1 to 4% by mass, based on 100% by mass of the total amount of highly unsaturated fatty acid or its ester and elastin.

[0033] (Thickener) The composition of the present invention may contain a thickener. Examples of the thickener include thickening polysaccharides such as xanthan gum, guar gum, and carrageenan, glycerin fatty acid esters, sucrose fatty acid esters, beeswax, etc., and glycerin fatty acid esters and beeswax are preferred.

Example

[0034] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples. The following components were used in each example. (Component) · Purified fish oil (EPA 40, manufactured by Nissui) · Elastin (bonito elastin, manufactured by Hayashi Kan Sangyo) · Thickener (glycerin fatty acid ester, Poem B100, manufactured by Riken Vitamin) · Catechin (Sunfood, manufactured by Mitsubishi Chemical) · Ginger (domestic ginger powder, manufactured by Nippon Powder Chemical) · Cardamom (cardamom, manufactured by Esbee Foods) · Rosemary (RM Keeper, manufactured by Mitsubishi Chemical) · Thyme (thyme, manufactured by Esbee Foods) · Cinnamon (cinnamon, manufactured by Esbee Foods) · Laurel (laurel, manufactured by Esbee Foods) · Lemon (domestic lemon powder, manufactured by Nippon Powder Chemical) · Vitamin C (L-ascorbic acid, manufactured by DSM) · Vitamin E (d-α-tocopherol, manufactured by BASF) · Cloves (cloves, manufactured by Esbee Foods) · Allspice (allspice, manufactured by Esbee Foods)

[0035] (Examples 1 to 4) (Comparison of the odor of fish oil and the mixture of fish oil and elastin) (Sample preparation method) Each component listed in Table 1 was placed in a glass container and mixed using a stirrer in a water bath at 80°C. After cooling the obtained mixture, the lid was closed and it was stored in a thermostat at 50°C for 2 days. Fish oil alone was used as a comparative control, prepared in the same manner, and the odor was confirmed by the following evaluation method.

[0036] (Evaluation method) Sensory evaluation The odor of the mixture after storage was evaluated by 4 panelists. The average score was calculated, and an effect was considered to be present when the score was 2 or more. Fish oil deterioration odor (comparison with control) 3: Not felt 2: Slightly felt but not bothersome 1: Felt 0: Felt the same as or more strongly than the control Fishy odor derived from elastin 3: Not felt 2: Slightly felt but not bothersome 1: Felt 0: Strongly felt

[0037]

Table 1

[0038] The results are shown in Table 1. By adding elastin, the average of the fish oil deterioration odor became 2 or more points (slightly felt but not bothersome), and it was confirmed that the deterioration odor was suppressed. On the other hand, when 6% by mass or more of elastin was added, it was confirmed that the fishy odor began to be noticeable.

[0039] (Examples 4 to 11) (Comparison of odors when fish oil, elastin, and ginger are mixed) Based on the formulation of Example 4 (Specimen 4), ginger, which is considered effective in suppressing the deterioration odor of fish oil, was mixed, and the sample was stored at 50°C for 2 days to confirm the fishy odor. The sensory evaluation was carried out by 4 people, and the average score was recorded.

[0040]

Table 2

[0041] The results are shown in Table 2. The effect of suppressing the fishy odor was confirmed by adding ginger. Also, the effect was confirmed even when the elastin / fish oil ratio was 10% by mass or more.

[0042] (Examples 12 to 18) (Effect of reducing fishy odor of spices and antioxidants other than ginger) The components were mixed in the formulation shown in Table 3, and the effects of catechins, spices, and antioxidants shown in the raw material names in Table 4 on reducing the fishy odor of fish eggs were confirmed. The sensory evaluation was conducted by four people, and the average score was recorded.

[0043]

Table 3

[0044]

Table 4

[0045] The results are shown in Table 4. The averages of catechins, Zingiberaceae spices, Lamiaceae spices, and Lauraceae spices were 2 or more points, and it was confirmed that they were more effective in suppressing the fishy odor of fish eggs than antioxidants such as ascorbic acid and Rutaceae spices.

Claims

1. A composition characterized by containing highly unsaturated fatty acids or their esters, or fish oil containing highly unsaturated fatty acids or their esters, and elastin.

2. The composition according to Claim 1, wherein when the highly unsaturated fatty acid or its ester is 100% by mass, 0.5% to 15% by mass of elastin is blended.

3. The composition according to Claim 2, which is blended with at least one selected from the group consisting of highly unsaturated fatty acids or their esters, elastin, catechins, Zingiberaceae spices, Lamiaceae spices, and Lauraceae spices.

4. The composition according to Claim 3, wherein when the total amount of the highly unsaturated fatty acid or its ester and elastin is 100% by mass, at least one selected from the group consisting of catechins, Zingiberaceae spices, Lamiaceae spices, and Lauraceae spices is blended in an amount of 1% to 10% by mass.

5. The composition according to Claim 3 or 4, wherein the Zingiberaceae spice is ginger.

6. The composition according to Claim 3 or 4, wherein the Lamiaceae spice is rosemary.

7. A method for suppressing fish oil deterioration odor, which uses the composition according to any one of Claims 1 to 4, and is characterized by blending elastin into a composition containing highly unsaturated fatty acids or their esters.

8. A method for suppressing fish oil deterioration odor, which uses the composition according to any one of Claims 1 to 4, and is characterized by blending elastin and at least one selected from the group consisting of catechins, Zingiberaceae spices, Lamiaceae spices, and Lauraceae spices into a composition containing highly unsaturated fatty acids or their esters.

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