FAT COMPOSITION

Abstract

The purpose of the present invention is to provide an ascorbic acid-containing fat in which the ascorbic acid content of the ascorbic acid-containing fat is increased, and which can be used in any food products and can be applied in a wide range of concentrations. This fat composition contains 50-50,000 ppm of ascorbic acid, and contains a specific amount of water relative to the ascorbic acid content.

Claims

1. A fat composition comprising: ascorbic acid in an amount of 50 to 50,000 ppm; and water in an amount of 0.5 to 2.0 times an amount of the ascorbic acid.

2. The fat composition according to claim 1, further comprising glycerin and/or a glycerin fatty acid ester.

3. The fat composition according to claim 1, wherein an average emulsified particle size of the fat composition is 1,000 nm or less.

4. The fat composition according to claim 1, comprising the ascorbic acid in an amount of 100 to 50,000 ppm.

5. A food comprising the fat composition according to claim 1 in an amount of 100 to 5,000 ppm.

6. A method of producing a fat composition, the method comprising: mixing an oil phase and an aqueous phase to prepare a raw material; and adjusting an amount of water to an amount 0.5 to 2.0 times an amount of ascorbic acid, wherein the aqueous phase is an aqueous solution containing 50 to 50,000 ppm of the ascorbic acid relative to the oil phase.

7. The method of producing a fat composition according to claim 6, further comprising performing a dehydration process on the raw material prepared by mixing the oil phase and the aqueous phase.

8. The method of producing a fat composition according to claim 6, wherein the oil phase contains glycerin and/or a glycerin fatty acid ester.

9. The method of producing a fat composition according to claim 6, wherein an average particle size of the fat composition after an amount of the water is adjusted to an amount of 0.5 to 2.0 times an amount of the ascorbic acid is 1,000 nm or less.

10. The method of producing a fat composition according to claim 6, wherein the dehydration process is performed under reduced pressure.

11. The method of producing a fat composition according to claim 10, further comprising: adjusting a temperature of the raw material prepared by mixing the oil phase and the aqueous phase to 50 to 130 C.; and stirring under reduced pressure of 0.5 to 50 Torr (0.066 kPa to 6.66 kPa).

Description

EXAMPLES

[0063] Hereinafter, the present invention will be described in more detail by way of Examples, but the spirit of the present invention is not limited by the following Examples. In Examples, and part are based on weight.

(Preparation Method)

[0064] An oil phase part was prepared in accordance with the formulation described in the column of the oil phase in Table 1. Similarly, an aqueous phase part was prepared in accordance with the formulation described in the column of the aqueous phase in Table 1.

[0065] The temperature of the oil phase part was set to be 25 C., and the aqueous phase part was blended while stirring by HOMOMIXER (TK homomixer MARKII: available from PRIMIX Corporation) at 8,000 rpm. Stirring was performed in this state for 10 minutes. Then, a dehydration process was performed with stirring at 60 C. under reduced pressure of 30 Torr (4.0 kPa) to prepare an ascorbic acid-containing fat composition.

[0066] Table 2 shows the constitution after the dehydration process as the final formulation.

[0067] In Table 3, the water ratio of water relative to ascorbic acid (water/ascorbic acid) was calculated and described along with the concentration of the ascorbic acid aqueous solution.

(Raw Materials and Additives)

[0068] As fat, refined rapeseed oil and palm olein Palm Ace N, available from Fuji Oil Co., Ltd., were used. [0069] As an oil-soluble emulsifier, polyglycerol condensed ricinoleic acid ester CRS-75, available from Sakamoto Yakuhin kogyo Co., Ltd. was used. [0070] As ascorbic acid, trade name: L-ascorbic acid, available from Wako Pure Chemical Industries, Ltd., (purity: 99.5% was used. [0071] As glycerin, glycerin food additive, available from Kishida Chemical Co., Ltd. was used. [0072] As a water-soluble emulsifier, decaglycerin monooleic acid ester Poem J-0381V, available from Riken Vitamin Co., Ltd. (HLB=14.0) was used.

TABLE-US-00001 TABLE 1 Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- ple ple ple ple ple ple ple ple ple ple ple ple ple 1 2 3 4 5 6 7 8 9 10 11 12 13 Oil Rapeseed oil 99.935 99.86 99.83 98.60 92.00 92.00 92.00 89.00 89.00 89.00 88.30 66.00 phase Palm Ace N 66.00 PGPR 0.01 0.03 0.03 0.30 3.00 3.00 3.00 3.00 3.00 3.00 3.00 8.00 8.00 Aqueous Water 0.05 0.10 0.10 1.00 4.00 4.00 4.00 4.00 4.00 4.00 4.00 12.00 12.00 phase Ascorbic acid 0.095 0.010 0.010 0.100 1.000 1.000 1.000 1.000 1.000 1.000 1.000 3.000 3.000 Glycerin 0.00 0.00 0.03 0.00 0.00 0.00 0.00 3.00 3.00 3.00 3.00 9.00 9.00 Poem J-0381V 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.7 2.0 2.0 Total 100 100 100 100 100 100 100 100 100 100 100 100 100 Com- Com- Com- Com- Com- Com- Com- Com- Com- Com- Com- Com- parative parative parative parative parative parative parative parative parative parative parative parative Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Example Example Example ple 1 ple 2 ple 3 ple 4 ple 5 ple 6 ple 7 ple 8 ple 9 10 11 12 Oil Rapeseed oil 99.935 99.935 99.86 99.86 98.60 98.60 92.00 92.00 92.00 89.00 89.00 89.00 phase Palm Ace N PGPR 0.01 0.01 0.03 0.03 0.30 0.30 3.00 3.00 3.00 3.00 3.00 3.00 Aqueous Water 0.05 0.05 0.10 0.10 1.00 1.00 4.00 4.00 4.00 4.00 4.00 4.00 phase Ascorbic acid 0.005 0.005 0.010 0.010 0.100 0.100 1.000 1.000 1.000 1.000 1.000 1.000 Glycerin 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 3.00 3.00 3.00 Poem J-0381V 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Total 100 100 100 100 100 100 100 100 100 100 100 100

TABLE-US-00002 TABLE 2 Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- ple ple ple ple ple ple ple ple ple 1 2 3 4 5 6 7 8 9 Oil Rapeseed oil 99.977 99.949 99.920 99.476 94.185 94.760 95.057 91.114 91.670 phase Palm Ace N 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 PGPR 0.010 0.030 0.030 0.303 3.071 3.090 3.100 3.072 3.090 Aqueous Water 0.0080 0.0110 0.0100 0.1200 1.7200 1.1200 0.8100 1.7200 1.1100 phase Ascorbic acid 0.0050 0.0100 0.0100 0.1010 1.0240 1.0300 1.0330 1.0240 1.0300 Glycerin 0.00 0.00 0.03 0.00 0.00 0.00 0.00 3.07 3.10 Poem J-0381V 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 Com- Com- Com- Com- Exam- Exam- Exam- Exam- parative parative parative parative ple ple ple ple Exam- Exam- Exam- Exam- 10 11 12 13 ple 1 ple 2 ple 3 ple 4 Oil Rapeseed oil 91.976 90.949 72.315 0.0 99.935 99.983 99.860 99.958 phase Palm Ace N 0.0 0.0 0.0 72.31 0.0 0.0 0.0 0.0 PGPR 3.100 3.090 8.765 8.769 0.010 0.010 0.030 0.030 Aqueous Water 0.7900 1.1200 3.5800 3.5400 0.0500 0.0020 0.1000 0.0020 phase Ascorbic acid 1.0340 1.0300 3.2870 3.2880 0.0050 0.0050 0.0100 0.0100 Glycerin 3.10 3.09 9.86 9.90 0.00 0.00 0.00 0.00 Poem J-0381V 0.0 0.721 2.193 2.193 0.0 0.0 0.0 0.0 Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 Com- Com- Com- Com- Com- Com- Com- Com- parative parative parative parative parative parative parative parative Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- ple ple ple ple 5 ple 6 ple 7 ple 8 ple 9 10 11 12 Oil Rapeseed oil 98.600 99.533 92.000 93.112 95.402 89.000 90.038 92.263 phase Palm Ace N 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 PGPR 0.300 0.303 3.000 3.036 3.111 3.000 3.035 3.110 Aqueous Water 1.0000 0.0630 4.0000 2.8400 0.4500 4.0000 2.8800 0.4800 phase Ascorbic acid 0.1000 0.1010 1.0000 1.0120 1.0370 1.0000 1.0120 1.0370 Glycerin 0.00 0.00 0.00 0.00 0.00 3.00 3.035 3.110 Poem J-0381V 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0

TABLE-US-00003 TABLE 3 Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- ple ple ple ple ple ple ple ple ple ple ple ple ple 1 2 3 4 5 6 7 8 9 10 11 12 13 Water ppm 83 110 100 1200 17200 11200 8100 17200 11200 7900 11200 35800 35400 Ascorbic acid 50 100 100 1009 10238 10300 10332 10238 10300 10334 10300 32870 32884 ppm Water ratio 1.66 1.10 1.00 1.19 1.68 1.09 0.78 1.68 1.09 0.76 1.09 1.09 1.08 relative to ascorbic acid Ascorbic acid 37.6 47.6 50.0 45.7 37.3 47.9 56.1 37.3 47.9 56.7 47.9 47.9 48.2 aqueous solution concentration % Com- Com- Com- Com- Com- Com- Com- Com- Com- Com- Com- Com- parative parative parative parative parative parative parative parative parative parative parative parative Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- ple ple ple ple ple ple ple ple ple ple ple ple 1 2 3 4 5 6 7 8 9 10 11 12 Water ppm 500 22 1000 20 10000 630 40000 28400 4500 40000 28800 4800 Ascorbic acid 50 50 100 100 1000 1009 10000 10121 10370 10000 10117 10367 ppm Water ratio 10.00 0.44 10.00 0.20 10.00 0.62 4.00 2.81 0.43 4.00 2.85 0.46 relative to ascorbic acid Ascorbic acid 9.1 69.5 9.1 83.3 9.1 61.6 20.0 26.3 69.7 20.0 26.0 68.4 aqueous solution concentration %

[0073] Table 3 shows that, in Examples 1 to 13, the concentration (%) of ascorbic acid in the prepared fat composition was greater than the solubility at 20 C. of ascorbic acid in water (33.3 g relative to 100 g of water).

[0074] Next, the prepared fat compositions were evaluated.

(Average Emulsified Particle Size)

[0075] The average emulsified particle size was determined by dynamic light scattering. Also, for those having an emulsified particle size greater than 1,000 nm, the emulsified particle size was determined by a laser diffraction method. Table 4 shows the evaluation results.

(Oxidative Stability Evaluation of Ascorbic Acid-Containing Fat Composition)

[0076] A CDM value was determined and evaluated by a CDM value in accordance with the stability test of the CDM test of the method of the JOCS Standard Methods for the Analysis of Fats and Oils (2.5.1.2-1996) (definition: a clean air is supplied while a sample is heated at 120 C. in a reactor; a volatile decomposition product generated by oxidization is collected in water; and time until the inflection point where the conductivity of water changes rapidly is the CDM value).

[0077] Table 4 shows the evaluation results.

(Quantitative Determination Method of Ascorbic Acid)

[0078] An ascorbic acid-containing fat composition is diluted with rapeseed oil such that the ascorbic acid content is approximately 100 ppm, and the resultant is used as a measurement sample.

[0079] The measurement sample is placed in a sealable container, and a 106 metaphosphoric acid aqueous solution in an equivalent amount of the measurement sample and hexane in an amount of 2 times the amount of the measurement sample is further added, and the mixture is stirred by shaking.

[0080] After leaving the mixture to stand, an absorbance at 246 nm of the aqueous phase part is measured.

[0081] An absorbance at 246 nm of a known amount of ascorbic acid aqueous solution is separately measured to create a calibration curve, and this calibration curve is used for quantitative determination of the measurement sample.

[0082] A value obtained by multiplying the concentration of ascorbic acid of the measurement sample by the dilution ratio is defined as the ascorbic acid content of the ascorbic acid-containing fat composition.

(Storage Test Method of Ascorbic Acid-Containing Fat Composition)

[0083] Ninety one gram of ascorbic acid-containing fat composition is placed in a 100 ml glass bottle and sealed. [0084] The glass bottle is stored in a dark place at 25 C. for 180 days. [0085] The ascorbic acid content after storage is measured. [0086] The remaining rate in ascorbic acid storage (%)=the ascorbic acid content after storage/the ascorbic acid content after preparation [0087] The presence or absence of precipitation is checked after storage, and the case of including no precipitation is denoted as good, and the case of including precipitation is denoted as poor. [0088] After storage, the ascorbic acid-containing fat composition is subjected to centrifugation under the condition of 2,000 G10 minutes, and the ascorbic acid content in the supernatant is measured. [0089] The remaining rate of ascorbic acid in the supernatant (%)=the ascorbic acid content in the supernatant after storage/the ascorbic acid content for the entire ascorbic acid-containing fat composition after storage is evaluated, and the case of remaining 80% or more is evaluated as being good.

[0090] Table 4 shows the evaluation results.

TABLE-US-00004 TABLE 4 Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- ple ple ple ple ple ple ple ple ple ple ple 1 2 3 4 5 6 7 8 9 10 11 Average particle size nm 351.1 343.4 249.2 388.2 373.1 351.2 382.8 294.2 269.6 288.2 284.1 CDM value 7.2 9.1 9.4 16.3 28.4 27.3 29.2 30.3 30.5 31.3 30.5 Ascorbic acid ppm 49.6 99.3 99.8 999.8 10237.5 10289.7 10322.0 10165.8 10217.6 10334.4 10238.2 Ascorbic acid after 48.9 96.8 98.9 987.7 9889.4 10021.9 10032.7 10002.0 10094.0 10065.7 10052.8 storage ppm Remaining rate at 98.6 97.5 99.1 98.8 96.6 97.4 97.2 98.4 98.8 97.4 98.2 storage Ascorbic acid in 40.6 81.7 91.9 819.8 8229.1 8300.3 8239.8 9331.9 9528.7 9441.6 9992.5 supernatant ppm Remaining rate in 83.1 84.4 92.9 83.0 83.2 82.8 82.1 93.3 94.4 93.8 99.4 supernatant Presence of Good Good Good Good Good Good Good Good Good Good Good precipitation Overall determination Good Good Good Good Good Good Good Good Good Good Good Com- Com- Com- Com- Com- Com- Com- Com- Com- Com- Com- Com- parative parative parative parative parative parative parative parative parative parative parative parative Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- ple ple ple ple ple ple ple ple ple ple ple ple ple ple 11 12 1 2 3 4 5 6 7 8 9 10 11 12 273.4 211.1 465.2 1129.4 389.3 1324.2 503.1 1274.3 562.1 561.4 1587.2 513.1 492.4 462.3 40.8 55.7 5.7 5.8 6.3 6.5 8.3 5.5 16.3 18.5 8.1 17.2 19.1 9.5 32541.8 32588.1 49.9 50.0 99.8 99.7 997.0 1007.5 9940.0 10100.6 10266.1 9900.0 10025.6 10314.8 32081.6 32555.3 47.7 49.4 95.5 97.3 967.0 984.2 9650.0 9705.9 10286.8 9690.0 9772.7 10169.7 98.6 99.9 95.6 98.8 95.7 97.6 97.0 97.7 97.1 96.1 100.2 97.9 97.5 98.6 31632.4 32164.6 10.6 9.0 17.4 19.7 142.5 25.6 983.5 2227.4 52.1 23450.0 3254.3 166.2 98.6 98.8 22.2 18.1 18.2 20.2 14.7 2.6 10.2 22.9 0.5 24.2 33.3 1.6 Good Good Poor Poor Poor Poor Poor Poor Poor Poor Poor Poor Poor Poor Good Good Poor Poor Poor Poor Poor Poor Poor Poor Poor Poor Poor Poor

(Evaluation Result)

[0091] In the fat compositions of Examples 1 to 13, precipitation was not observed before and after storage, the remaining rate of the ascorbic acid in the supernatant was greater than 80%, and the dispersion stability after storage was good. On the contrary, the fat compositions in which water is not adjusted to 0.5 to 2.0 times the amount of ascorbic acid, such as the fat composition of Comparative Example 7, which is similar to Patent Document 3, exhibited poor dispersion stability after storage.

(Evaluation of Taste Enhancing Effect of Ascorbic Acid-Containing Fat Composition)

[0092] Using the ascorbic acid content after storage as a reference, the ascorbic acid-containing fat composition after storage and rapeseed oil are mixed in accordance with the blending ratio (%) in Table 5 such that the ascorbic acid content is 5 ppm, thus preparing a taste enhancing fat.

(Production Method of Non-Fried Potato Chips and Evaluation Method of Taste Enhancing Fat)

[0093] Potatoes (Irish Cobbler potato produced in Hokkaido) were used. Each potato was sliced into 2 mm thick, and soaked in a 3% brine overnight. Moisture was wiped off with paper towel, and then moisture was removed by a microwave oven to prepare dried potato chips.

[0094] Subsequently, 20 parts of taste enhancing fat was sprayed on 80 parts of the dried potato chips to prepare non-fried potato chips. Sensory evaluation was performed by 4 panelists, and the case where a strong salty taste was felt as compared to rapeseed oil used section (non-added section) was evaluated as good and the case where salty taste was felt equal or less than the rapeseed oil used section was evaluated as poor.

[0095] Table 5 shows the evaluation results.

TABLE-US-00005 TABLE 5 Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Blending ple ple ple ple ple ple ple ple ple ple ple ple ple ratio % 1 2 3 4 5 6 7 8 9 10 11 12 13 Rapeseed oil 89.775 94.835 94.944 94.494 99.949 99.950 99.950 99.950 99.950 99.950 99.950 99.984 99.985 Ascorbic acid- 10.225 5.165 5.056 0.506 0.051 0.050 0.050 0.050 0.050 0.050 0.050 0.016 0.015 containing fat composition after storage Taste enhancing Good Good Good Good Good Good Good Good Good Good Good Good Good effect Com- Com- Com- Com- Com- Com- Com- Com- Com- Com- Com- Com- parative parative parative parative parative parative parative parative parative parative parative parative Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Blending ple ple ple ple ple ple ple ple ple ple ple ple ratio % 1 2 3 4 5 6 7 8 9 10 11 12 Rapeseed oil 89.518 89.879 94.764 94.861 99.483 99.492 99.948 99.948 99.951 99.948 99.949 99.951 Ascorbic acid- 10.482 10.121 5.236 5.139 0.517 0.508 0.052 0.052 0.049 0.052 0.051 0.049 containing fat composition after storage Taste enhancing Poor Poor Poor Poor Poor Poor Poor Poor Poor Poor Poor Poor effect

(Evaluation Result of Taste Enhancing Effect)

[0096] The fat compositions of Examples 1 to 13 had a taste enhancing effect.

(Evaluation of Oxidative Stability when Ascorbic Acid-Containing Fat Composition is Diluted)

[0097] Using the ascorbic acid content after storage as a reference, the ascorbic acid-containing fat composition after storage and rapeseed oil are mixed in accordance with the blended amount described in Table 6 such that the ascorbic acid content is 90 ppm to prepare a rapeseed oil preparation. [0098] Fifty gram of rapeseed oil preparation is placed in a 100 ml glass bottle and sealed. [0099] The glass bottle is stored in a dark place at 60 C. for 14 days. [0100] After storage, measurement of peroxide value (POV) and flavor evaluation is performed. An evaluation item for flavor is determined to be a deterioration odor of fat, and sensory evaluation was performed in 10 stages by 4 panelists.

[0101] A fat showing evaluations as 6 or more was determined as good.

[0102] A fat deterioration odor: a larger number indicates weaker deterioration odor and a smaller number indicates stronger deterioration odor. [0103] The CDM value at 120 C. was measured before storage. A CDM value of 8 hr or more is determined to be passed.

[0104] Table 6 shows the evaluation results.

TABLE-US-00006 TABLE 6 Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- ple ple ple ple ple ple ple ple ple ple ple ple ple 1 2 3 4 5 6 7 8 9 10 11 12 13 Rapeseed oil 7.0 9.0 90.9 99.1 99.1 99.1 99.1 99.1 99.1 99.1 99.7 99.7 Ascorbic acid- 93.0 91.0 9.1 0.9 0.9 0.9 0.9 0.9 0.9 0.9 0.3 0.3 containing fat composition after storage CDM 120 C. 9.1 9.5 9.0 9.2 9.3 9.3 9.1 9.5 9.4 9.4 9.4 9.4 (non-added 5.1 hr) POV 4.0 3.2 3.7 4.5 3.6 4.4 3.2 2.8 3.5 1.3 1.4 0.9 After storage at 60 C. for 14 days Odor after 6.00 7.00 6.00 6.00 6.00 6.00 7.00 7.00 7.00 8.00 8.00 8.00 storage Com- Com- Com- Com- Com- Com- Com- Com- Com- Com- Com- Com- parative parative parative parative parative parative parative parative parative parative parative parative Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- Exam- ple ple ple ple ple ple ple ple ple ple ple ple 1 2 3 4 5 6 7 8 9 10 11 12 Rapeseed oil 5.8 7.5 90.7 90.9 99.1 99.1 99.1 99.1 99.1 99.1 Ascorbic acid- 94.2 92.5 9.3 9.1 0.9 0.9 0.9 0.9 0.9 0.9 containing fat composition after storage CDM 120 C. 5.9 6.1 5.9 5.2 5.8 6.6 5.1 6.6 7.0 5.2 (non-added 5.1 hr) POV 27.5 27.4 26.5 30.6 29.5 23.5 31.2 24.9 22.3 30.5 After storage at 60 C. for 14 days Odor after 1.00 2.00 1.00 2.00 1.00 2.00 3.00 2.00 3.00 4.00 storage

(Evaluation Result)

[0105] The rapeseed oil preparation prepared by diluting the fat composition of the present invention exhibited favorable oxidative stability.

[0106] The evaluation results reveal that the fat composition of the present invention may be adapted for a wide range of concentration.

[0107] Accordingly, even in foods having various fat contents, foods containing ascorbic acid and having improved oxidative stability, or taste-enhanced foods may be obtained by adding the fat composition of the present invention in which the range of concentration of ascorbic acid has been appropriately prepared.

INDUSTRIAL APPLICABILITY

[0108] The present invention enables to provide ascorbic acid-containing fat that has an improved content of ascorbic acid in ascorbic acid-containing fat, and enables use in various foods and adaptation for a wide range of concentration.