Method for producing an oil and fat composition used in infant formula

Abstract

To provide a method for producing an oil and fat composition for infant formula that maintains the concentration of polyunsaturated fatty acids with important nutritional functions, such as linoleic acid and alpha-linolenic acid, while containing palm oil as a source of palmitic acid and lauric acid as a source of lauric acid, keeping the concentration of glycidol fatty acid esters low, and having good storage stability during storage and transportation. [Solution] A method for producing an oil and fat composition for use in infant formula, comprising mixing component A and component B, wherein component A is an oil and fat composition obtained by steam deodorizing an oil and fat containing linoleic acid and α-linolenic acid at 215°C to 230°C, and component B is an oil and fat composition obtained by steam deodorizing an oil and fat containing lauric acid and palm oil at 190°C to 210°C, wherein the lauric acid is a decolorized oil that has undergone a decolorization process.

Description

Technical Field

[0001] The present invention relates to a method for producing an oil and fat composition used in prepared milk for infants. More specifically, the present invention relates to a method for producing an oil and fat composition that contains lauric acid, palmitic acid, α-linolenic acid, and linoleic acid required for prepared milk, and reduces glycidol fatty acid esters in the oil and fat composition used in prepared milk for infants.

Background Art

[0002] Prepared milk for infants (prepared powdered milk for infants or prepared liquid milk for infants) is a breast milk substitute that approximates the types and amounts of nutritional components in breast milk. Since breast milk contains linoleic acid and α-linolenic acid, the content standards of linoleic acid and α-linolenic acid are defined as the approval standards (Consumer Affairs Agency) for prepared milk for infants. Linoleic acid and α-linolenic acid, which are essential fatty acids, are indispensable components in the oil and fat composition used in prepared milk. Although not described in the approval standards for the indication of prepared milk for infants, lauric acid and palmitic acid are also fatty acids contained in breast milk and are considered to act as a major energy source for infants.

[0003] Glycidol fatty acid esters contained in edible oils and fats are hydrolyzed in the body to become glycidol, which is considered to be carcinogenic. It is known that glycidol fatty acid esters are unintentionally produced by the high-temperature treatment during steam deodorization of diacylglycerol contained in edible oils and fats. Therefore, overseas countries including Europe have set reference values for the concentration of glycidol fatty acid esters in the oil and fat composition used in prepared milk for infants, and it is required to reduce glycidol fatty acid esters.

[0004] In Patent Document 1, NBD palm olein is secondarily decolorized and secondarily deodorized at a low temperature to reduce glycidol fatty acid esters.

[0005] In Patent Document 2, glycidol fatty acid esters are reduced by adding an acidic aqueous solution during a decolorization process in which 3-MCPD (3-chloro-1,2-propanediol) is present at a certain concentration or lower. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] International Publication No. 2018 / 043701 [Patent Document 2] Japanese Patent Publication No. 2021-101695 [Overview of the project] [Problems that the invention aims to solve]

[0007] However, the method described in Patent Document 1 deodorizes all oils and fats at a uniform low temperature, which may lead to poor oxidative stability and storage stability when stored at 35-55°C, the temperature range intended for transporting oil and fat compositions for infant formula. The method described in Patent Document 2 does not sufficiently reduce glycidol fatty acid esters and is therefore unsuitable for use in oil and fat compositions for infant formula.

[0008] The object of the present invention is to provide a method for producing an oil composition for infant formula that maintains the concentration of polyunsaturated fatty acids with important nutritional functions, such as linoleic acid and alpha-linolenic acid, in the oil, contains palm oil as a source of palmitic acid and lauric acid as a source of lauric acid, keeps the concentration of glycidol fatty acid esters low, and has good storage stability during storage and transportation. [Means for solving the problem]

[0009] The inventors diligently conducted research to solve the above problems and discovered that by steam deodorizing oils containing linoleic acid and alpha-linolenic acid at a specific temperature, and steam deodorizing oils containing palm oils and lauric acid oils at a lower temperature, and then mixing them, a fat composition for use in infant formula with reduced glycidol fatty acid esters and improved storage stability can be obtained, thus completing the present invention. In other words, the present invention is as follows: [1]-[2]

[0010] [1] A method for producing an oil and fat composition for use in infant formula, comprising mixing component A and component B, wherein component A is an oil and fat composition obtained by steam deodorizing an oil and fat containing linoleic acid and α-linolenic acid at 215°C to 230°C, and component B is an oil and fat composition obtained by steam deodorizing an oil and fat containing lauric acid-based oil and palm-based oil at 190°C to 210°C, and the lauric acid-based oil is a decolorized oil obtained through a decolorization process. [2] A method for producing an oil and fat composition for use in infant formula as described in [1], wherein the glycidol fatty acid ester concentration is 0.15 mg / kg or less as glycidol equivalent. [Effects of the Invention]

[0011] The present invention provides a method for producing an oil and fat composition for use in infant formula, which maintains the concentration of polyunsaturated fatty acids with important nutritional functions, such as linoleic acid and alpha-linolenic acid, in the oil and fat, while containing palm oil as a source of palmitic acid and lauric acid as a source of lauric acid, thereby keeping the concentration of glycidol fatty acid esters low and obtaining an oil and fat composition with good storage stability during storage and transportation. [Modes for carrying out the invention]

[0012] [Method for producing oil and fat compositions used in infant formula] The present invention provides a method for producing an oil and fat composition used in infant formula (hereinafter also referred to as "the present invention's production method"), characterized by mixing component A and component B.

[0013] [Component A] Component A is a fat and oil composition obtained by steam deodorizing fats and oils containing linoleic acid and alpha-linolenic acid at 215°C to 230°C. Component A is a source of linoleic acid and alpha-linolenic acid in fat and oil compositions used in infant formula.

[0014] Oils and fats containing linoleic acid and alpha-linolenic acid refer to oils and fats that contain a large amount of linoleic acid and alpha-linolenic acid in their constituent fatty acids. Specific examples include soybean oil, rapeseed oil, corn oil, safflower oil, perilla oil, and flaxseed oil.

[0015] Steam deodorization during the production of component A refers to the process of blowing steam into the oil and fat at a vacuum of 1 to 5 mmHg and a temperature of 215°C to 230°C to remove free fatty acids and odorous components from the oil and fat. The above temperature is more preferably 220°C to 225°C. If the temperature of steam deodorization during the production of component A is below 215°C, the storage stability of the oil and fat composition used in infant formula obtained by mixing component A and component B will be poor. If it is above 230°C, the high temperature of steam deodorization will result in a high concentration of glycidol fatty acid ester in the oil and fat composition used in infant formula.

[0016] Linoleic acid is preferably present in an amount of 12.5 to 50.0% by mass of component A. Alpha-linolenic acid is preferably present in an amount of 1.0 to 12.5% ​​by mass of component A.

[0017] [B component] Component B is an oil composition obtained by steam deodorizing oils containing lauric acid-based oils and palm-based oils at 190°C to 210°C, and the lauric acid-based oil is a decolorized oil that has undergone a decolorization process. Component B is a source of lauric acid and palmitic acid in oil products used in infant formula.

[0018] Lauric acid-based oils are oils that contain a large amount of lauric acid as a constituent fatty acid, and refer to decolorized oils that have undergone a decolorization process immediately before steam deodorization. Specific examples of such oils include palm kernel oil, fractionated palm kernel oils such as palm kernel olein and palm kernel stearin, and coconut oil.

[0019] Palm-based oils and fats refer to oils and fats that contain a large amount of palmitic acid in their constituent fatty acids. Specifically, they include fractionated oils of palm oil such as palm oil, palm olein, palm double olein, palm stearin, and palm mid-fraction.

[0020] Palm-based oils and fats can be divided into two types: chemical refining method (hereinafter referred to as NBD) and physical refining method (hereinafter referred to as RBD). In NBD, after being subjected to a degumming (or gum conditioning) process, it is then subjected to a deacidification process with alkali to obtain a deodorization process. In RBD, without undergoing a deacidification process with alkali, the temperature of steam deodorization is increased in the deodorization process to serve as a deacidification process. From the perspective of reducing the glycidol fatty acid ester concentration in the oil and fat composition used in the prepared milk for infants obtained, it is preferable to use NBD palm oil treated with NBD for palm-based oils and fats that particularly contain a large amount of glycidol fatty acid ester.

[0021] Lauric acid is preferably 10.0 - 25.0% by mass in component B. Palmitic acid is preferably 10.0 - 25.0% by mass in component B.

[0022] Steam deodorization during the production of component B refers to the process of blowing steam at a vacuum of 1 - 5 mmHg and a temperature of 190°C - 210°C to remove free fatty acids and odorous components in the oil and fat. The above temperature is more preferably 195°C - 205°C. When the temperature of steam deodorization during the production of component B is below 190°C, the flavor and storage stability of the oil and fat composition used in the prepared milk for infants obtained by mixing component A and component B will be poor. Also, when it exceeds 210°C, since the temperature of steam deodorization is high, the glycidol fatty acid ester concentration in the oil and fat composition used in the prepared milk for infants obtained will be high.

[0023] In addition, as the form of the fats and oils used in the production of Component A and Component B, decolorized oil that has undergone a refining process (excluding the deodorization process) or deodorized oil obtained by subjecting the decolorized oil to steam deodorization through the deodorization process can be used. The refining process (excluding the deodorization process) includes degumming, gum conditioning, deacidification, decolorization, and dewaxing processes. These refining processes can be appropriately selected and carried out depending on the type of fats and oils.

[0024] In the production method of the present invention, other fats and oils other than the above-mentioned Component (A) and Component (B) may be used. Specific examples of other fats and oils include vegetable fats and oils such as olive oil, sunflower oil, cottonseed oil, rice bran oil, and algal oil, and animal fats and oils such as fish oil, beef tallow, and lard. Also, fractionated oils and transesterified oils of these fats and oils can be used. Other fats and oils can be mixed with either Component A or Component B during production.

[0025] Since the production method of the present invention is a fat and oil composition for infant formula milk, it is preferable to use fats and oils with reduced glycidol fatty acid esters in the production of Component A and Component B. Specifically, the concentration of glycidol fatty acid esters in the fats and oils used for Component A and Component B is preferably 0.15 mg / kg or less in terms of glycidol equivalent, and more preferably 0.1 mg / kg or less.

[0026] Although there is no particular specification for the mixing method of Component A and Component B, it is preferable to mix them promptly after steam deodorization. Also, it is preferable to conduct the mixing under a nitrogen atmosphere. By mixing in the above manner, the storage stability of the fat and oil composition for infant formula milk can be maintained.

[0027] In the above mixing, Component A is preferably 20.0 to 80.0% by mass in the fat and oil composition for infant formula milk. By setting it within the above range, it is possible to obtain suitable linoleic acid and α-linolenic acid contents as a fat and oil composition for infant formula milk.

[0028] Furthermore, in the above mixture, it is preferable that component B be 20.0 to 80.0% by mass in the oil and fat composition used for infant formula. By keeping it within this range, it is possible to obtain a lauric acid and palmitic acid content suitable for an oil and fat composition used for infant formula. In addition, it is preferable that the proportion of palm-based oil in component B be 25.0 to 60.0% by mass. If the proportion of palm-based oil in component B is within this range, the effects of the present invention are easily obtained.

[0029] [Oil and fat composition for use in infant formula] The fat and oil composition obtained by the manufacturing method of the present invention is suitable for infant formula powder or infant formula liquid. Since infant formula is a breast milk substitute, standards have been established both domestically and internationally regarding the types and amounts of nutrients it contains.

[0030] In Japan, standards for evaluating foods for special dietary uses are stipulated in Food Safety Bureau Notification No. 403 (August 8, 2018). For example, the approval standards for labeling infant formula indicate that the composition per 100 kcal should be 4.4-6.0 g of lipids, 0.3-1.4 g of linoleic acid, 0.05 g or more of alpha-linolenic acid, and a linoleic acid / alpha-linolenic acid ratio of 5-15. In terms of oils and fats, it is necessary to contain 5.0-32.0% by mass of linoleic acid and 0.8% by mass or more of alpha-linolenic acid, and the linoleic acid / alpha-linolenic acid ratio must be 5-15.

[0031] In the manufacturing method of the present invention, from the viewpoint of approximating the fatty acid composition of breast milk fat, the oil and fat composition used in infant formula preferably contains 2.0 to 20.0% by mass of lauric acid, 10.0 to 30.0% by mass of palmitic acid, 10.0 to 30.0% by mass of linoleic acid, and 0.8 to 2.5% by mass of α-linolenic acid.

[0032] The manufacturing method of the present invention yields an oil and fat composition for use in infant formula that contains linoleic acid and α-linolenic acid, and includes palm oil as a source of palmitic acid and lauric acid as a source of lauric acid, while having a low concentration of glycidol fatty acid esters, resulting in a gradual deterioration of flavor and increase in peroxide value, and good storage stability.

[0033] In this invention, storage stability was evaluated by assessing the flavor and peroxide value when stored at a temperature range of 35-55°C, which is the temperature range assumed for the transportation of oil and fat compositions used in infant formula. If the flavor of the oil and fat composition used in infant formula is poor when stored, or if the peroxide value exceeds 0.2 meq / kg, the flavor of infant formula produced using that oil and fat composition will be poor.

[0034] [Infant formula] The fat and oil composition obtained by the manufacturing method of the present invention can be used in infant formula. Infant formula refers to infant formula powder or infant formula liquid. Infant formula powder contains the fat and oil composition for formula powder and other essential components for infants, such as protein, and is in powder form. It is dissolved in hot water and given to infants as a substitute for breast milk. Infant formula powder contains 20-30% by mass of the fat and oil composition. Infant formula liquid contains the fat and oil composition for liquid milk and other components such as protein, and is a liquid substitute for breast milk that can be given to infants as is. Infant formula liquid contains 2-4% by mass of the fat and oil composition. By setting the content of the fat and oil composition used in infant formula within the above ranges, lauric acid, palmitic acid, linoleic acid, and α-linolenic acid can be blended according to the standards. Furthermore, considering that the standard value for glycidol fatty acid ester concentration in infant formula used in oil and fat compositions is 0.05 mg / kg (glycidol equivalent) in Europe (Ministry of Agriculture, Forestry and Fisheries, "International Trends Surrounding Chloropropanols and Related Substances," [online], updated May 23, 2024, Internet),<URL:https: / / www.maff.go.jp / j / syouan / seisaku / c_propanol / international.html#ML> ) Preferably, the glycidol fatty acid ester concentration of the oil composition used in the infant formula of the present invention is 0.15 mg / kg or less in terms of glycidol equivalent. [Examples]

[0035] The present invention will be described in more detail below with reference to examples and comparative examples.

[0036] (Example 1) Component A was obtained by heating 1000g of decolorized soybean oil at 230°C and 3mmHg for 60 minutes while blowing in steam. 600g of RBD palm kernel olein decolorized oil and 400g of NBD palm olein were mixed. 1000g of this pre-deodorized oil mixture was heated at 200°C and 3mmHg for 60 minutes while blowing in steam to obtain component B. The proportion of palm-based oils in component B is 40%. 20 parts by mass of component A and 80 parts by mass of component B were mixed to obtain an oil composition for use in infant formula.

[0037] (Example 2) The product was manufactured under the same conditions as in Example 1, except that the temperature for steam deodorization of component A was set to 215°C and the temperature for steam deodorization of component B was set to 190°C.

[0038] (Example 3) 500g of decolorized soybean oil and 500g of decolorized corn oil were mixed. This pre-deodorized oil mixture was subjected to steam deodorization at 220°C and 3mmHg for 60 minutes while steam was blown in to obtain component A. 500g of decolorized RBD palm kernel oil and 500g of NBD palm oil were mixed. 1000g of this pre-deodorized oil mixture was subjected to steam deodorization at 210°C and 3mmHg for 60 minutes while steam was blown in to obtain component B. The proportion of palm-based oils in component B is 50%. 40 parts by mass of component A and 60 parts by mass of component B were mixed to obtain an oil composition for use in infant formula.

[0039] (Example 4) Component A was obtained by heating 1000g of decolorized soybean oil at 220°C and 3mmHg for 60 minutes while blowing in steam. 400g of decolorized coconut oil, 200g of NBD palm olein, and 200g of high-oleic sunflower deodorized oil were mixed. 1000g of this pre-deodorized oil mixture was heated at 210°C and 3mmHg for 60 minutes while blowing in steam to obtain component B. The proportion of palm-based oils in component B is 25%. 20 parts by mass of component A and 80 parts by mass of component B were mixed to obtain an oil composition for use in infant formula.

[0040] (Comparative Example 1) The product was manufactured under the same conditions as in Example 1, except that the temperature for steam deodorization of component A was set to 200°C and the temperature for steam deodorization of component B was set to 200°C.

[0041] (Comparative Example 2) The product was manufactured under the same conditions as in Example 1, except that the temperature for steam deodorization of component A was set to 250°C and the temperature for steam deodorization of component B was set to 210°C.

[0042] (Comparative Example 3) The product was manufactured under the same conditions as in Example 1, except that the temperature for steam deodorization of component A was 230°C and the temperature for steam deodorization of component B was 230°C.

[0043] (Comparative Example 4) The product was manufactured under the same conditions as in Example 1, except that RBD palm kernel olein was used as component B.

[0044] For each oil and fat composition obtained in the examples and comparative examples, the glycidol fatty acid ester content, fatty acid composition analysis, and storage test were performed using the methods described below.

[0045] <Analytical method for glycidol fatty acid esters> The analysis was performed according to DGF Standard Methods Section C-Fats C-VI 18(10). The measurement results were calculated as glycidol equivalents.

[0046] <Method for analyzing fatty acid composition> The analysis was performed in accordance with the standard method for analyzing oils and fats (2.4.2.2-2013 Fatty acid composition FID heated gas chromatography method).

[0047] <Method for preservation testing (flavor)> 180g of the fat and oil composition used for infant formula was placed in a 200mL can, and the can was sealed after purging the headspace with nitrogen. The 200mL can of fat and oil composition used for infant formula was stored in a constant temperature bath set to 40°C. The flavor was checked after one week and two weeks of storage. The flavor was evaluated on a 5-point scale according to the following criteria. Five evaluators conducted the evaluation, and the average value was rounded to the nearest whole number and shown in the table; a score of "3.0" or higher was considered a passing grade. 5: Good; the flavor is almost the same as immediately after deodorization. 4: Good, but there is a slight feeling of oiliness when it is put in the mouth. 3: Almost good, but you can feel the heaviness of the oil when you put it in your mouth. 2: Slightly defective, with a slight odor of deterioration or a lingering smell. 1: Poor quality; strong odor of deterioration or strong off-flavor is detected.

[0048] <Method for storage testing (peroxide value)> In the preservation test (flavor), the peroxide value of the oil and fat composition used in the infant formula that had been stored was measured, and a value of 0.2 meq / kg or less was considered acceptable. The peroxide value was measured according to the standard oil and fat analysis test method (Ref. 1.4-2013 Peroxide value (chloroform method)).

[0049] [Table 1]

[0050] The fat and oil compositions used in infant formula in Examples 1 to 4 all had a glycidol fatty acid ester concentration of 0.15 mg / kg or less, a suitable fatty acid composition for use in infant formula, good flavor when stored at 40°C, and a peroxide value of 0.2 meq / kg or less.

[0051] Comparative Examples 1 to 3 are fat and oil compositions for infant formula manufactured by changing the deodorization temperature of component A or component B. Comparative Example 1's fat and oil composition for infant formula had a low deodorization temperature for component A, resulting in poor flavor and peroxide value in storage tests. Comparative Example 2's fat and oil composition for infant formula had a high steam deodorization temperature for component A, resulting in a high concentration of glycidol fatty acid ester. Comparative Example 3's fat and oil composition for infant formula had a high steam deodorization temperature for component B, resulting in a high concentration of glycidol fatty acid ester.

[0052] The fat composition used in the infant formula of Comparative Example 4 had a high concentration of glycidol fatty acid ester because the lauric-based fat used in component B did not contain decolorized oil.

Claims

1. A method for producing an oil and fat composition used in infant formula, comprising mixing component A and component B. Component A is an oil and fat composition obtained by steam deodorizing oils and fats containing linoleic acid and alpha-linolenic acid at 215°C to 230°C. The method for producing an oil composition for use in infant formula is as follows: Component B is an oil composition obtained by steam deodorizing oils containing lauric oil and palm oil at 190°C to 210°C, and the lauric oil is a decolorized oil obtained through a decolorization process.

2. A method for producing an oil and fat composition for use in infant formula according to claim 1, wherein the glycidol fatty acid ester concentration is 0.15 mg / kg or less as glycidol equivalent.

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