JP5614285B2 - 食用油組成物用添加剤 - Google Patents
食用油組成物用添加剤 Download PDFInfo
- Publication number
- JP5614285B2 JP5614285B2 JP2010537878A JP2010537878A JP5614285B2 JP 5614285 B2 JP5614285 B2 JP 5614285B2 JP 2010537878 A JP2010537878 A JP 2010537878A JP 2010537878 A JP2010537878 A JP 2010537878A JP 5614285 B2 JP5614285 B2 JP 5614285B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- additive
- composition
- food
- biophenol
- 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 - Fee Related
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Edible Oils And Fats (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Fats And Perfumes (AREA)
Description
これは、液体マトリクス(溶媒)を用いた固体マトリクス(植物組織)からの拡散による可溶性フェノール性化合物を分離するために設計された工程である。アルコール、クロロホルム及びアセトンは、フラボン類、フラボノール類及びカテキンの抽出において良好な収率をもたらした。抽出が数回実施した。集めた抽出物を40℃で真空乾燥し、使用するまで保存した。
過酸化物価、アニシジン価、ヨウ素価、遊離脂肪酸、酸化安定指数(OSI)、油含有量、極性、ポリマー及び色彩試験は、米国油化学会の公定法をベースとして分析した。フライドポテトの色の測定は色度計により実施した。
図9は、5日間のフライの間の油の色の変化を示す。BHT及び対照と比べ、バイオフェノールをベースとする添加剤を含むパームオレインにおいて、油の赤みは、日が進むにつれて著しく増加することがわかった(P<0.05)。1〜5日において、BHTを含む油は、対照と比べ、赤み強度を著しく低下させる(P<0.05)。バイオフェノールをベースとする添加剤は、天然の顔料、クロロフィル類及びカロテノイド類を含み、これはクロロフィル類及びカロテノイド類を含み、これは黒っぽい色の生成を明らかにするかもしれない。添加剤を含む油試料は、対照と比べ顕著に黒っぽかった。
フライの色
L aa bb
0.2%添加剤 8時間 66.83±1.00 -0.88±0.16 23.94±0.70
0.2%添加剤 24時間 67.45±0.27 -1.29±0.16 26.36±1.18
0.2%添加剤 40時間 68.53±0.09 -1.87±0.16 23.48±1.51
対照 8時間 61.55±0.93 -0.448±0.16 16.16±0.36
対照 24時間 60.67±1.43 0.76±0.19 12.92±1.12
対照 40時間 58.08±0.68 1.00±0.08 13.80±0.49
BHT 8時間 57.22±1.29 -0.52±0.16 17.49±1.67
BHT 24時間 62.22±2.41 0.69±0.16 18.58±1.96
BHT 40時間 66.49±0.33 0.75±0.01 15.62±0.31
a+aは赤領域を意味し、−aは緑領域を意味する。
b+bは黄領域を意味し、−bは青領域を意味する。
色、風味、油性、クリスプネス、味及び全体的な品質を含む、揚げたフライドポテトの官能特性を、9点のし好尺度(1=非常に悪い、9=非常に良い)を用いて評価した。10名の訓練されたパネリストが、1、3及び5日目に官能評価を実施した。
たっぷりの脂肪で揚げたフライドポテトの感覚受容性についての0.2%及びBHTの影響
官能特性 日数 0.2%添加剤 対照 BHT
色 1 7.66±0.57Aa 8.00±0.00Aa 8.00±0.00Aa
3 7.00±0.00Aa 6.66±1.15Aa 7.66±0.57ABa
5 7.66±1.15Aa 6.33±0.57Aa 6.00±0.00Ba
風味 1 7.66±1.15Aa 8.00±0.00Aa 7.00±0.00Aa
3 7.33±1.52Aa 6.66±1.15Aa 7.00±0.00Aa
5 7.66±1.15Aa 6.33±0.57Aab 5.33±0.57Ab
油性 1 7.00±2.00Aa 6.33±0.57Aa 7.00±1.00Aa
3 5.00±1.73Aa 7.00±0.00Aa 6.00±1.00Aa
5 7.00±2.00Aa 5.33±0.57Aa 4.33±0.57Aa
クリスプネス 1 6.66±1.52Aa 5.66±1.15Aa 7.66±1.15Aa
3 5.67±3.21Aa 6.33±1.52Aa 6.33±1.15Aa
5 6.33±1.52Aa 5.33±0.57Aa 4.66±0.57Aa
味 1 7.33±0.57Aa 7.66±0.57Aa 7.66±0.57Aa
3 6.67±2.52Aa 7.00±1.00Aa 7.00±1.00Aa
5 7.33±1.52Aa 6.00±0.00Aa 5.33±0.57Aa
全体的な品質 1 7.66±1.15Aa 8.00±0.00Aa 7.00±1.00Aa
3 5.66±1.52Aa 7.00±1.00ABa 7.00±1.00Aa
5 7.00±1.00Aa 5.66±0.57Ba 4.66±0.57Bb
a同じ行における異なる文字はa−bは有意に異なることを意味する(P<0.05)。
b同じ列における異なる文字はA−Bは有意に異なることを意味する(P<0.05)。
c9点のし好尺度(1=非常に悪い、9=非常に良い)を用いた。
d10名の訓練されたパネリストの平均
Claims (3)
- ミカン属植物の果実、葉、茎、花又は根である植物部位に由来する極性抽出物からなる抗酸化添加剤を含有し、揚げ物内への油吸収を減少させてなる、揚げ物用調理油組成物であって、組成物中の添加剤濃度が0.2%〜0.5%である、組成物。
- 植物部位が、果実、葉又は花である、請求項1記載の組成物。
- 前記抽出物が、該植物部位に由来するバイオフェノール源を、アルコール、アセトン、又は、クロロホルムとアルコールとの混合物を用いて、2〜10のpHで、抽出してなり;ピネン、シトロネラール、テルピネン−4−オール、シトロネロール、酢酸シトロネリル、ゲラニアール、酢酸ゲラニアール、ネラール、カロテノイド類、トコフェノール類、トコトリエノール類、フラボノイド類、エリオシトリン、ネオエリオシトリン、ナリルチン、ヘスペリジン、ネオヘスペリジン、ジジミン、ルテイン、フロクマリン類及びカルバゾールからなる群から選択される1種以上の化合物を含む、請求項1記載の組成物。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MYPI20072213 MY150906A (en) | 2007-12-11 | 2007-12-11 | An additive for edible oil composition |
MYPI20072213 | 2007-12-11 | ||
PCT/MY2008/000066 WO2009075558A1 (en) | 2007-12-11 | 2008-07-09 | An additive for edible oil composition |
Publications (3)
Publication Number | Publication Date |
---|---|
JP2011505827A JP2011505827A (ja) | 2011-03-03 |
JP2011505827A5 JP2011505827A5 (ja) | 2013-04-04 |
JP5614285B2 true JP5614285B2 (ja) | 2014-10-29 |
Family
ID=43836118
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2010537878A Expired - Fee Related JP5614285B2 (ja) | 2007-12-11 | 2008-07-09 | 食用油組成物用添加剤 |
Country Status (7)
Country | Link |
---|---|
US (1) | US8425969B2 (ja) |
EP (1) | EP2217082B1 (ja) |
JP (1) | JP5614285B2 (ja) |
CN (1) | CN101896074A (ja) |
AU (1) | AU2008336342B2 (ja) |
MY (1) | MY150906A (ja) |
WO (1) | WO2009075558A1 (ja) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105795438B (zh) * | 2014-04-16 | 2018-12-04 | 南昌大学 | 一种降低喷雾干燥制作大豆奶粉中呋喃生成的方法 |
CN104327136A (zh) * | 2014-11-19 | 2015-02-04 | 陕西嘉禾植物化工有限责任公司 | 一种圣草次甙的制备方法 |
CN104610400B (zh) * | 2015-01-14 | 2017-11-07 | 绵阳迪澳药业有限公司 | 一种利用橙皮苷合成圣草次苷的方法 |
CN106578849A (zh) * | 2016-12-06 | 2017-04-26 | 暨南大学 | 天然多酚类化合物在降低煎炸油毒性短链醛含量中的应用 |
CN107418982B (zh) * | 2017-09-25 | 2020-05-08 | 嘉必优生物技术(武汉)股份有限公司 | 一种低氯丙醇微生物油脂及其制备方法 |
CN113881488A (zh) * | 2020-08-17 | 2022-01-04 | 丰益(上海)生物技术研发中心有限公司 | 一种浓香油脂及其制备方法 |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3460948A (en) * | 1965-05-27 | 1969-08-12 | Lever Brothers Ltd | Cooking method and product |
GB1200450A (en) | 1966-11-28 | 1970-07-29 | Unilever Nv | Improvements relating to cooking fats |
US4497838A (en) * | 1982-02-17 | 1985-02-05 | Tropicana Products, Inc. | Process for the production of useful products from orange peel |
US4738857A (en) * | 1986-07-25 | 1988-04-19 | Heublein, Inc. | Shelf stable plastic packaged alcoholic beverage containing essential oils |
US5068115A (en) * | 1991-01-03 | 1991-11-26 | Beltec International | Method for cleaning edible oils using an immersible packet containing citrus peels and a packet for cleaning edible oils |
JP2873921B2 (ja) * | 1995-03-24 | 1999-03-24 | 農林水産省果樹試験場長 | 水溶性抗酸化性組成物 |
EP0852117A4 (en) * | 1996-06-12 | 1999-02-03 | Kyowa Hakko Kogyo Kk | IMPROVEMENT OF LIPID METABOLISM |
CN101461425A (zh) * | 2002-03-22 | 2009-06-24 | 石油加工体系股份有限公司 | 烹饪油抗氧化剂组合物、其制备方法及用途 |
JP2004359732A (ja) * | 2003-06-02 | 2004-12-24 | Ryukyu Bio Resource Kaihatsu:Kk | 抗酸化剤 |
CN101027069A (zh) * | 2003-11-28 | 2007-08-29 | 宝生物工程株式会社 | 神经酰胺酶抑制剂 |
JP2007055067A (ja) | 2005-08-24 | 2007-03-08 | Konica Minolta Ij Technologies Inc | 印画装置 |
CA2908275C (en) | 2005-10-04 | 2019-04-09 | Jimmyash Llc | Fried food products having reduced fat content |
ITTO20050755A1 (it) | 2005-10-26 | 2007-04-27 | Costa D Oro S P A | Composizione di olio commestibile, particolarmente per l'uso nella frittura e cottura di alimenti |
-
2007
- 2007-12-11 MY MYPI20072213 patent/MY150906A/en unknown
-
2008
- 2008-07-09 EP EP08778989A patent/EP2217082B1/en not_active Not-in-force
- 2008-07-09 AU AU2008336342A patent/AU2008336342B2/en not_active Ceased
- 2008-07-09 JP JP2010537878A patent/JP5614285B2/ja not_active Expired - Fee Related
- 2008-07-09 WO PCT/MY2008/000066 patent/WO2009075558A1/en active Application Filing
- 2008-07-09 CN CN2008801212486A patent/CN101896074A/zh active Pending
- 2008-07-09 US US12/745,635 patent/US8425969B2/en active Active
Also Published As
Publication number | Publication date |
---|---|
MY150906A (en) | 2014-03-14 |
CN101896074A (zh) | 2010-11-24 |
US20110033601A1 (en) | 2011-02-10 |
JP2011505827A (ja) | 2011-03-03 |
AU2008336342B2 (en) | 2013-06-13 |
EP2217082A1 (en) | 2010-08-18 |
EP2217082A4 (en) | 2010-12-15 |
EP2217082B1 (en) | 2012-06-27 |
WO2009075558A1 (en) | 2009-06-18 |
AU2008336342A1 (en) | 2009-06-18 |
US8425969B2 (en) | 2013-04-23 |
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