WO2024071966A1 - Composition for delaying rancidity of oil and oils comprising same - Google Patents

Abstract

The present application relates to a composition for delaying the rancidity of oils, oils containing same, and a method for delaying the rancidity of oils, wherein the composition contains one or more natural extracts selected from a group consisting of a broccoli extract, an Indian gooseberry powder extract (Phyllanthus emblica extract), and a Styphnolobium japonicum fruit extract.

Description

Composition for delaying rancidity of oil and fat containing the same

[Cross-citation with related applications]

This application claims the benefit of priority based on Korean Patent Application No. 10-2022-0122329, dated September 27, 2022, and all contents disclosed in the document of the Korean Patent Application are included as part of this specification.

[Technology field]

This application relates to a composition for delaying rancidity of fats and oils and fats and oils containing the same.

In general, vegetable cooking oil used for frying in businesses is used repeatedly several times, so ingredients, moisture, impurities, fatty acids, etc. leaked from the food or food are mixed and heated together, causing rancidity. The quality of fried food deteriorates due to rancidity as coloring of the fried food, rancid odor, and toxic substances are generated. Therefore, after a certain period of use, it must be discarded and replaced with new cooking oil.

The lifespan of cooking oil for frying decreases as repeated use time increases. This is because the ingredients, seasonings, and salts of food ingredients dissolve in the oil, accelerating the rate of rancidity of the oil. As a result, the color of the oil and the color of the frying change, and the moisture content of the oil also increases due to the moisture generated from the food ingredients. Heating causes thermal polymerization, thermal decomposition, and oxidation of the oil, increasing free fatty acids and causing the oil to become rancid, increasing color value, acid value, and total polar material (%TPM).

Accordingly, there is a need to develop new ingredients to delay rancidity caused by heating of cooking oil.

The present inventors made research efforts to develop ingredients that can delay the rancidity of oils and fats. As a result, the present application was completed by experimentally demonstrating that extracts derived from natural products can effectively inhibit and delay the rancidity of oil, especially of heated oil.

Therefore, the purpose of this application is to provide a composition for delaying rancidity of oil and fat containing natural extracts.

In addition, the present application aims to provide fats and oils containing a composition for delaying rancidity of the oils and fats.

Additionally, the purpose of this application is to provide a method of delaying rancidity of oils and fats.

Additionally, the purpose of this application is to provide a method for stabilizing the color value of fats and oils.

Hereinafter, this application will be described in detail.

One aspect of the present application provides a composition for delaying rancidity of fats and oils.

In this application, the term 'oil' is used to include oil and fat.

In this application, fats and oils include animal oil or vegetable oil.

The animal oil may be fat obtained from animal milk or resin obtained from animal fat tissue, such as cow fat, pork fat, horse oil, whale oil, sheep oil, goat oil, and chicken. It may be oil, goose fat, or fish oil, but is not limited thereto. The vegetable oil includes soy bean oil, olive oil, palm oil, corn oil, palm olein oil, palm stearin oil, and coconut oil. oil), canola oil, and sunflower oil, but are not limited thereto. The animal oil or vegetable oil includes hydrogenated oils thereof.

Specifically, in this application, oil refers to cooking oil, and more specifically, refers to cooking oil that can be used as frying oil.

In this application, the term 'rancidity' is used to include all changes in oil and fat that occur due to oxidation or decomposition of components contained in the fat and oil when the fat is exposed to air, light, moisture, bacteria, or heat. For example, this includes the generation of unpleasant odors from fats and oils, oxidation of oils and fats, and color changes.

In this application, 'rancidity of oils and fats' may mean that the acid value of fats and oils, the color value of fats or oils, or the total polar material of fats and oils increases when the fats and oils are heated.

In the present application, 'delay of rancidity of fats and oils' may mean delay of rancidity of fats and oils that are heated.

The delay in rancidity of the oil may be achieved by stabilizing the acid value, stabilizing the color value, or reducing the total polar substances of the heated oil.

The composition for delaying rancidity of fats and oils of the present application may be a composition for stabilizing the acid value of fats and oils or a composition for stabilizing the color value of fats and oils.

The 'Color Value' is a method of measuring the color of oil and means a numerical value of the brightness and saturation of the color.

In this application, 'stability of the color value of oil and fat' means that the change in color value of the oil and fat is small when the initial oil and fat is heated compared to the color value of the initial oil and fat. In addition, in this application, the stability of the color value of fats and oils is used interchangeably with suppressing discoloration by heating of fats and oils, preventing discoloration by heating, delaying discoloration by heating, preventing coloring by heating, suppressing coloring by heating, and delaying coloring by heating. You can use it. In the present application, the stability of the color value may include suppressing, preventing, or delaying discoloration or coloring of the heated oil when the fat is heated.

In this application, the color value of oil can be measured using a color value measurement method known in the art, for example, the Lovibond color value measurement method can be used.

In this application, the acid value of fat can be measured by measuring the consumption of ethanolic potassium hydroxide solution, and the acid value test method of lipids according to the Food Code (2.1.5.3.1., 2020, Korea Food Industry Association) It can be measured and calculated.

In this application, the 'Total Polar Material (%TPM)' is a term that encompasses various oxidized substances such as free fatty acid (FFA), monoglyceride, and diglyceride, and is used to measure the degree of rancidity of oil and fat. It is an indicator for judging quality. In countries such as Europe, there are regulations on rancidity based on the total polar substance content of fats and oils, and the total polar substance content is regulated in the range of 24 to 30 %TPM depending on the country.

The composition for delaying rancidity of oils and fats of the present application includes natural extracts.

The natural extract refers to an extract obtained from natural substances, and examples of the natural extract include vitamin tree fruit oil, jojoba (JoJoBa) oil, squalene, olive suqualene, roasted argan oil, hemp seed oil, and sage extract. A group consisting of broccoli extract, green coffee bean alcohol extract, Indian gooseberry powder, tomato extract, Prickly pear fruit extract, St. John's wort extract powder, fermented soybean germ extract powder, green tea extract, organic vitamin tree fruit powder, and hibiscus concentrate. One or more natural extracts selected from: Specifically, the natural extract is one or more natural extracts selected from the group consisting of broccoli extract, Indian gooseberry powder extract, and locust fruit extract.

The natural extract of the present application can be obtained according to a conventional method known in the art for extracting extracts from natural products, that is, using a conventional solvent under conventional conditions of temperature and pressure.

For example, various extraction solvents can be used in the method of obtaining the natural extract of the present application, and specifically, polar solvents or non-polar solvents can be used. Suitable polar solvents include water, alcohol (e.g., methanol, ethanol, propanol, butanol, n-propanol, iso-propanol, n-butanol, 1-pentanol, 2-butoxyethanol or ethylene glycol), acetic acid. , DMFO (dimethylformamide), or DMSO (dimethyl sulfoxide), and suitable nonpolar solvents include acetone, acetonitrile, ethyl acetate, methyl acetate, fluoroalkane, pentane, hexane, 2,2,4-trimethylpentane. , decane, cyclohexane, cyclopentane, diisobutylene, 1-pentene, 1-chlorobutane, 1-chloropentane, o-xylene, diisopropyl ether, 2-chloropropane, toluene, 1-chloropropane, It may be chlorobenzene, benzene, diethyl ether, diethyl sulfide, chloroform, dichloromethane, 1,2-dichloroethane, aniline, diethylamine, ether, carbon tetrachloride, and THF (tetrahydrofuran), but is not limited thereto.

In this application, natural extract is meant to include not only the extraction result obtained by treating a natural product with an extraction solvent, but also a processed product of the natural extract formulated (e.g., powdered or liquefied) so that the natural extract can be used by adding it to oil or fat. .

The natural extract may be in liquid or powder form.

The content of the natural extract may be 1 to 15% by weight based on the total weight of the composition. Specifically, the lower limit of the content of natural extract may be 1% by weight, 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, 7% by weight, or 8% by weight, and the content of natural extract The upper limit of may be 15% by weight, 14% by weight, 13% by weight, 12% by weight, 11% by weight, 10% by weight, 9% by weight, or 8% by weight. Additionally, the content of the natural extract may be a combination of one value selected from the lower limit and one value selected from the upper limit of the content described above. For example, it may be 3 to 15% by weight, 3 to 11% by weight, 3 to 8% by weight, 6 to 15% by weight, 6 to 11% by weight, or 6 to 8% by weight. By adding the natural extract in the above amount, when applied to fats and oils, rancidity and an increase in color value of fats and oils due to heating can be effectively delayed.

The composition for delaying rancidity of oil and fat may further include an emulsifier.

The emulsifier is a substance that provides emulsion stability by allowing water-soluble natural extracts to mix well with fats and oils, and any substance that has this function can be used without limitation.

Examples of the emulsifier include, but are not limited to, lecithin, tocophenol, glycerin fatty acid ester, and polyglycerol polyricinoleate (PGPR).

Specifically, the emulsifier of the present application may include one or more selected from the group consisting of lecithin, glycerin fatty acid ester, and tocophere.

The lecithin may be plant lecithin such as soy lecithin, canola lecithin, corn lecithin, or sunflower lecithin, or animal lecithin such as egg white lecithin. The lecithin includes crude lecithin of natural origin, lecithin purified to high purity by removing impurities from the crude lecithin (purified lecithin), or enzymatic lecithin treated with enzyme decomposition. The purified lecithin may be obtained by removing impurities such as neutral lipids, fatty acids, carbohydrates, proteins, inorganic salts, sterols, and pigments. Lecithin can prevent the cooking oil used in heat cooking (baking, stir-frying, etc.) from splashing, suppress the generation of bad odors generated during the heating process, and reduce the greasiness of foods cooked with cooking oil. Lecithin can accelerate the coloring of cooking oil during the repeated frying process for a long time, so when using lecithin as an emulsifier, its content can be adjusted by considering the color value of the cooking oil.

The content of lecithin may be 2 to 20% by weight based on the total weight of the composition. Specifically, the lower limit of the lecithin content may be 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, 7% by weight, 8% by weight, 9% by weight, or 10% by weight. The upper limit of the content is 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11%, or 10% by weight. You can. Additionally, the lecithin content may be a combination of one value selected from the lower limit and one value selected from the upper limit of the content described above. For example, it may be 3 to 19% by weight, 3 to 15% by weight, 3 to 12% by weight, 7 to 19% by weight, 7 to 15% by weight, or 7 to 12% by weight. The tocopherol is a group of fat-soluble vitamin E, and may be, for example, α-tocopherol, β-tocopherol, γ-tocopherol, or δ-tocopherol.

The content of the tocopherol may be 5 to 15% by weight based on the total weight of the composition. Specifically, the lower limit of the tocopherol content may be 5% by weight, 6% by weight, 7% by weight, 8% by weight, 9% by weight, or 10% by weight, and the upper limit of the tocopherol content is 15% by weight, 14% by weight. , 13% by weight, 12% by weight, 11% by weight, or 10% by weight. Additionally, the tocopherol content may be a combination of one value selected from the lower limit and one value selected from the upper limit of the content described above. For example, it may be 3 to 14% by weight, 3 to 14% by weight, 3 to 12% by weight, 7 to 14% by weight, 7 to 12% by weight, or 7 to 9% by weight.

The glycerin fatty acid ester includes fatty acid and glycerin; Or it may be an ester or derivative of polyglycerin. Specifically, the glycerin fatty acid ester is glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, glycerin acetic acid ester, polyglycerin fatty acid ester or polyglycerin condensed ricinolein. It may be an acid ester.

The content of the glycerin fatty acid ester may be 50 to 98% by weight based on the total weight of the composition. Specifically, the lower limit of the glycerin fatty acid ester content may be 50 wt%, 55 wt%, 60 wt%, 65 wt%, 70 wt%, or 75 wt%, and the upper limit of the glycerin fatty acid ester content may be 98 wt%, It may be 95% by weight, 90% by weight, 85% by weight, 80% by weight, or 75% by weight. Additionally, the content of glycerin fatty acid ester may be a combination of one value selected from the lower limit and one value selected from the upper limit of the content described above. For example, it may be 55 to 95% by weight, 55 to 85% by weight, 55 to 75% by weight, 70 to 95% by weight, 70 to 85% by weight, or 70 to 75% by weight.

The content of the emulsifier may be 2 to 98% by weight based on the total weight of the composition. Specifically, the lower limit of the emulsifier content is 2% by weight, 3% by weight, 4% by weight, 5% by weight, 6% by weight, 7% by weight, 8% by weight, 9% by weight, 10% by weight, 11% by weight, 12% by weight. It may be % by weight, 13% by weight, 14% by weight, 15% by weight, 16% by weight, 17% by weight, 18% by weight, 19% by weight, or 20% by weight, and the upper limit of the content of emulsifier is 98% by weight, 97% by weight. Weight%, 96% by weight, 95% by weight, 94% by weight, 93% by weight, 92% by weight, 91% by weight, 90% by weight, 89% by weight, 88% by weight, 87% by weight, 86% by weight, 85% by weight , 84% by weight, 83% by weight, 82% by weight, 81% by weight, or 80% by weight. Additionally, the content of the emulsifier may be a combination of one value selected from the lower limit and one value selected from the upper limit of the content described above. For example, 3 to 97% by weight, 4 to 97% by weight, 5 to 97% by weight, 5 to 89% by weight, 5 to 84% by weight, 5 to 82% by weight, 6 to 82% by weight, 8 to 82% by weight. %, 10 to 89% by weight, 12 to 97% by weight, 12 to 89% by weight, or 12 to 82% by weight.

One aspect of the present application provides fats and oils containing a composition for delaying rancidity of the oils and fats.

The oil includes animal oil or vegetable oil.

The animal oil may be fat obtained from animal milk or resin obtained from animal fat tissue, such as cow fat, pork fat, horse oil, whale oil, sheep oil, goat oil, and chicken. It may be oil, goose fat, or fish oil, but is not limited thereto. The vegetable oil includes soy bean oil, olive oil, palm oil, corn oil, palm olein oil, palm stearin oil, and coconut oil. oil), canola oil, and sunflower oil, but are not limited thereto. The animal oil or vegetable oil includes hydrogenated oils thereof.

Examples of the oil and fat include soy bean oil, olive oil, palm oil, corn oil, palm olein oil, palm stearin oil, Examples include, but are not limited to, coconut oil, canola oil, and sunflower oil.

The composition for delaying rancidity of oil and fat may be included in the oil at a concentration of 50 ppm to 2,000 ppm. Specifically, the lower limit of the concentration of the composition for retarding rancidity may be 50 ppm, 60 ppm, 70 ppm, 80 ppm, 90 ppm, 100 ppm, 120 ppm, 140 ppm, 160 ppm, 180 ppm, or 200 ppm, and The upper limit of concentration of the retarding composition may be 2,000 ppm, 1,500 ppm, 1,000 ppm, 900 ppm, 800 ppm, 700 ppm, 600 ppm, 500 ppm, 400 ppm, 300 ppm, or 200 ppm. Additionally, the composition for retarding rancidity may be a combination of one value selected from the lower limit and one value selected from the upper limit described above. For example, 60 ppm to 1,500 ppm, 60 ppm to 900 ppm, 60 ppm to 700 ppm, 60 ppm to 300 ppm, 100 ppm to 1,500 ppm, 100 ppm to 900 ppm, 100 ppm to 700 ppm, or 100 ppm to It may be included in a concentration of 300 ppm.

The natural extract included in the composition may be included in the oil at a concentration of 5 ppm to 200 ppm. Specifically, the lower limit of the concentration of the natural extract contained in the composition may be 5 ppm, 6 ppm, 7 ppm, 8 ppm, 9 ppm, 10 ppm, 12 ppm, 14 ppm, 16 ppm, 18 ppm, or 20 ppm. , the upper limit of the concentration of the natural extract included in the composition may be 200 ppm, 150 ppm, 100 ppm, 90 ppm, 80 ppm, 70 ppm, 60 ppm, 50 ppm, 40 ppm, 30 ppm, or 20 ppm. Additionally, the natural extract may be a combination of one value selected from the lower limit and one value selected from the upper limit described above. For example, 6 ppm to 150 ppm, 6 ppm to 90 ppm, 6 ppm to 70 ppm, 6 ppm to 30 ppm, 10 ppm to 150 ppm, 10 ppm to 90 ppm, 10 ppm to 70 ppm, or 10 ppm to It may be included at a concentration of 30 ppm.

In the oil containing the composition for delaying rancidity of the oil, after heating the fat at 200° C. for 48 hours, the color value (10*R+Y) of the fat is 50 or less, specifically 40 to 50, 40 to 49, It may be 40 to 48, 40 to 47, or 40 to 46.

In the present application, maintenance color value measurement can be performed using a color value measurement method known in the art, for example, using the Lovibond color value measurement method.

One aspect of the present application provides a method of delaying rancidity of oils and fats.

The method of delaying rancidity of oil and fat includes adding the above-described composition for delaying rancidity of oil and fat to fat and oil.

One aspect of the present application provides a method for stabilizing the color value of fats and oils.

The method for stabilizing the color value of the oil and fat includes adding a composition for delaying rancidity of the oil and fat to the oil and fat.

In the method for delaying rancidity of oils and fats or the method for stabilizing the color value of fats and oils of the present application, the composition for delaying rancidity of oils and fats and the content related to oils and fats containing the composition include the composition and composition that are one aspect of the present application described above. Since the contents are the same as those explained in the maintenance, they are cited and not explained redundantly to avoid excessive complexity in the specification.

The composition for delaying rancidity of oils and fats containing the natural extract of the present application has the effect of suppressing the rancidity of oils and fats when used by adding it to oils and fats. The oil containing the composition for delaying rancidity of the oil and fat of the present application can extend the quality and use period of the heated fat and oil by delaying the increase in acid value and coloring of the oil and suppressing the production of total polar substances when heated. It works.

Figure 1 shows cooking oil samples containing seven types of natural extracts according to Experimental Example 2 of the present application, heated at 200° C. for 48 hours, and heated at 8, 16, 24, 32, 40, and 48 hours from the start of heating. This is a graph showing the measured acid value of a sample of cooked cooking oil.

Figure 2 shows cooking oil samples containing seven types of natural extracts according to Experimental Example 2 of the present application, heated at 200° C. for 48 hours, and heated at 8, 16, 24, 32, 40, and 48 hours from the start of heating. This is a graph showing the color value measured by collecting a sample of cooked cooking oil.

Figure 3 is a graph showing the TPM values of cooking oil samples containing seven types of natural extracts according to Experimental Example 2 of the present application, which were heated at 200° C. for 48 hours and then collected.

Hereinafter, the present application will be described in detail through production examples and experimental examples. However, the following Preparation Examples and Experimental Examples are only for illustrating the present invention, and the content of the present invention is not limited by the following Preparation Examples and Experimental Examples.

[Preparation Example 1]: Preparation of cooking oil containing natural extracts

Cooking oil containing natural extracts was prepared to select natural extracts that had an excellent rancidity delaying effect of heated oil among 17 types of natural extracts.

In Table 1 below, 17 natural extracts (purchased by Seil International Co., Ltd. and Daehan Chemtech), soy lecithin (imported by Seyang Trading) as an emulsifier, glycerin fatty acid ester Almax series (Ilshin Wells), and tocopherol (Kemin). A fat-soluble composition of a natural extract was prepared by adding a water-soluble natural extract to a fat-soluble composition. The composition ratio of natural extract is 1 to 15% (w/w), soy lecithin 2 to 20% (w/w), tocopherol 5 to 15% (w/w), and glycerin fatty acid ester 50 to 98% (w/w). was mixed and stirred at 800 rpm for 30 minutes to 1 hour using a homomixer (T. K. Homomixer mark II F model, Tokushu Kika Kogyo) at 50 °C to prepare a lipid-soluble composition of the natural extract. The fat-soluble composition of the natural extract prepared above was mixed with soybean oil to prepare 17 types of edible oil samples each containing 17 types of natural extracts. The fat-soluble composition of the natural extract was added at a concentration of 200 ppm based on the total weight of soybean oil.

Soybean oil without natural extracts and emulsifiers (Product name: Baksul Soybean Oil, CJ CheilJedang Co., Ltd.) and soybean oil with added emulsifiers were used as controls.

No. Raw material One vitamin tree fruit oil 2 Jojoba Oil (JoJoBa) 3 Squalene (animal origin) 4 Olive squalane (vegetable) 5 Roasting Argan Oil 6 Hemp seed oil 7 sage extract 8 broccoli extract 9 Green coffee bean alcohol extract 10 Indian Gooseberry Powder 11 tomato extract 12 Prickly pear tree fruit extract 13 St. John's Wort Extract Powder 14 Fermented germ soybean extract powder 15 green tea extract 16 Organic vitamin tree fruit powder 17 hibiscus concentrate

[Experimental Example 1]: Rancidity delay experiment of cooking oil containing natural extracts

To confirm the effect of delaying rancidity on 17 types of edible oil samples of the present application, each containing 17 types of natural extracts prepared in Preparation Example 1, color value, acid value, and TPM (Total Polar Material) measurement experiments were conducted while heating the samples. . The ingredients of the cooking oil samples and control samples used in the experiment are shown in Table 2 below.

Put 100 g of the cooking oil sample of the present application and the control cooking oil sample into a 500 ml wide sphere-shaped round flask, place it in a round flask-type heating mantle (MS-DM603, manufactured by Miseong Science Equipment Co., Ltd.), and heat at 200 ° C. for 24 hours. The oil was collected and the acid value and color value of the oil were measured. Acid value analysis was conducted using the lipid acid value test method (2.1.5.3.1) according to the Food Code, and color value analysis was measured using a 1.0-inch quartz cell with Lovibond PFX995 equipment and compared with the 10xR+Y value, and TPM measurement It was measured using a cooking oil rancidity measuring device (Testo 270, testo KOREA), and was measured by reading the value of the device when it stabilized at a certain temperature (50°C).

No. Control and cooking oil samples of the present application color
(10*R+Y) Sanga
(mgKOH/g) TPM (%) soybean oil 130 1.23 80 Soybean oil + emulsifier 85 1.12 75 One Soybean oil + emulsifier + vitamin tree fruit oil 80 1.18 76 2 Soybean oil + emulsifier + jojoba oil 97 1.29 79 3 Soybean oil + emulsifier + squalane 86 1.21 78 4 Soybean oil + emulsifier + olive squalane 85 1.12 75 5 Soybean oil + emulsifier + roasting argan oil 84 1.09 76 6 Soybean oil + emulsifier + hemp seed oil 85 1.12 75 7 Soybean oil + emulsifier + sage extract 80 1.07 75 8 Soybean oil + emulsifier + broccoli extract 69 1.01 74 9 Soybean oil + emulsifier + green coffee bean alcohol extract 77 1.09 73 10 Soybean oil + emulsifier + Indian gooseberry powder 86 1.12 77 11 Soybean oil + emulsifier + tomato extract 85 1.43 75 12 Soybean oil + emulsifier + Prickly pear fruit extract 80 1.07 75 13 Soybean oil + emulsifier + St. John's wort extract powder 85 1.04 74 14 Soybean oil + emulsifier + fermented soybean germ extract powder 66 0.95 67 15 Soybean oil + emulsifier + green tea extract 96 1.09 78 16 Soybean oil + emulsifier + organic vitamin tree fruit powder 86 1.12 77 17 Soybean oil + emulsifier + hibiscus concentrate 90 1.23 76

When compared to the control cooking oil, cooking oil samples containing natural extracts with low color value increase were first selected.

As shown in Table 2, seven types of edible oil samples containing the vitamin tree fruit oil, sage extract, broccoli extract, green coffee bean alcohol extract, Indian gooseberry powder, Prickly pear fruit extract, and fermented soybean extract of the present application were added. There was an effect of delaying the increase in color value compared to the control cooking oil.

The remaining extracts had the effect of delaying the increase in color value compared to regular soybean oil, but in some cases, they had a negative effect on color value compared to soybean oil with added emulsifiers.

In addition, it was found that the effect of suppressing the increase in color value and acid value did not affect each other. For example, in Table 2, the color value values of samples 2 and 15 were 97 and 96, respectively, showing similar color value values, but the acid value values were 1.29 and 1.09, respectively, showing that sample 15 suppressed the increase in acid value compared to sample 2. The effect was found to be much greater. Meanwhile, samples Nos. 5, 9, and 15 all had acid value values of 1.09, showing a similar degree of inhibition of acid value increase, but the color values were 84, 77, and 96, respectively, showing a large difference in the degree of inhibition of color value increase.

[Preparation Example 2]: Preparation of edible oil containing primary selected natural extracts

To conduct a scale test at a level that can be verified by physicochemical analysis for each of the seven primary selected natural extracts, seven types of edible oils containing each of the seven primary selected natural extracts were prepared.

First, soy lecithin (imported by Seyang Trading), glycerin fatty acid ester Almax series (Ilshin Wells), and tocopherol (Kemin) were added as emulsifiers to each of the seven primary selected natural extracts to make the water-soluble natural extracts fat-soluble. A fat-soluble composition of natural extract was prepared. The composition ratio of natural extract is 1 to 15% (w/w), soy lecithin 2 to 20% (w/w), tocopherol 5 to 15% (w/w), and glycerin fatty acid ester 50 to 98% (w/w). was mixed and stirred at 800 rpm for 30 minutes to 1 hour using a homomixer (T. K. Homomixer mark II F model, Tokushu Kika Kogyo) at 50 °C to prepare a lipid-soluble composition of the natural extract.

An edible oil composition (sample) was prepared by adding the fat-soluble composition of the natural extract prepared above to a concentration of 200 ppm to refined soybean oil (Product name: Baeksul soybean oil, CJ Cheil Jedang Co., Ltd.) prepared through a normal refining process. The concentration of natural extract in the total edible oil composition is 20 ppm.

[Experimental Example 2]: Rancidity delay experiment of cooking oil containing primary selected natural extracts

In order to confirm the effect of delaying rancidity with respect to the cooking oil sample of the present application containing the seven types of natural extracts prepared in Preparation Example 2, color value, acid value, and TPM measurement experiments were conducted while heating the cooking oil sample. The components of the cooking oil samples used in the experiment are shown in Tables 3 to 5 below.

Put 200g of cooking oil sample containing fat-soluble composition of natural extract into a wide-sphere 500ml round flask, place it in a round flask-type heating mantle (MS-DM603, manufactured by Miseong Science Equipment Co., Ltd.), and heat at 200℃ for 48 hours. did.

Cooking oil samples were collected at 8, 16, 24, 32, 40, and 48 hours from the start of heating, and the acid value, color value, and TPM were measured. The acid value, color value, and TPM were measured in the same manner as described in Experimental Example 1 above.

Sample Color value (10*R+Y) 0 hours 8 hours 16 hours 24 hours 32 hours 40 hours 48 hours soybean oil 1.9 4.4 9.3 18.1 37.0 78.0 129.0 Soybean oil + emulsifier 1.9 3.9 8.5 14.3 20.0 33.0 59.0 Soybean oil + emulsifier +
Vitamin tree fruit oil 1.9 3.9 7.5 14.2 21.0 30.0 43.0 Soybean oil + emulsifier +
sage extract 1.9 4.1 8.6 15.0 21.0 34.0 52.0 Soybean oil + emulsifier +
broccoli extract 1.9 3.9 7.8 13.7 19.0 30.0 46.0 Soybean oil + emulsifier +
Green coffee bean alcohol extract 1.9 3.9 8.8 15.2 21.0 31.0 48.0 Soybean oil + emulsifier +
Indian Gooseberry Powder 1.9 3.9 8.5 12.2 19.0 27.0 43.0 Soybean oil + emulsifier +
Prickly pear fruit extract 1.9 3.9 7.4 12.5 18.9 28.0 42.0 Soybean oil + emulsifier +
Fermented germ soybean extract powder 1.9 4.1 9.0 15.7 25.0 40.0 75.0

Sample Acid value (mg KOH/g) 0 hours 8 hours 16 hours 24 hours 32 hours 40 hours 48 hours soybean oil 0.06 0.14 0.20 0.37 0.53 0.99 1.62 Soybean oil + emulsifier 0.06 0.18 0.26 0.38 0.54 0.90 1.43 Soybean oil + emulsifier + vitamin tree fruit oil 0.06 0.12 0.18 0.26 0.34 0.54 0.90 Soybean oil + emulsifier +
sage extract 0.06 0.12 0.18 0.27 0.38 0.63 1.04 Soybean oil + emulsifier +
broccoli extract 0.06 0.12 0.17 0.26 0.36 0.58 0.96 Soybean oil + emulsifier +
Green coffee bean alcohol extract 0.06 0.19 0.25 0.37 0.53 0.85 1.27 Soybean oil + emulsifier +
Indian Gooseberry Powder 0.06 0.12 0.18 0.26 0.36 0.60 1.01 Soybean oil + emulsifier +
Prickly pear fruit extract 0.06 0.12 0.17 0.28 0.39 0.64 1.16 Soybean oil + emulsifier +
Fermented germ soybean extract powder 0.06 0.16 0.21 0.35 0.49 0.82 1.32

Sample TPM(%) 48 hours soybean oil 71.50 Soybean oil + emulsifier 62.00 Soybean oil + emulsifier + vitamin tree fruit oil 52.00 Soybean oil + emulsifier + sage extract 59.50 Soybean oil + emulsifier + broccoli extract 58.00 Soybean oil + emulsifier + green coffee bean alcohol extract 59.00 Soybean oil + emulsifier + Indian gooseberry powder 55.00 Soybean oil + emulsifier + Prickly pear fruit extract 53.50 Soybean oil + emulsifier + fermented embryonic soybean extract powder 63.00

Cooking oil containing 7 types of initially selected natural extracts (vitamin tree fruit oil, sage extract, broccoli extract, green coffee bean alcohol extract, Indian gooseberry powder, Prickly pear fruit extract, fermented soybean extract powder) after 48 hours. The color value, acid value, and TPM values decreased compared to soybean oil, confirming the effect of delaying rancidity.

From the above experimental results, when the fat-soluble composition of the water-soluble natural extract is applied to cooking oil, when cooking oil is heated, compared to the control group, it stabilizes the color value and acid value of the cooking oil and reduces the TPM value, resulting in the rancidity of the cooking oil. It was proven to be effective in delaying the delay.

Claims (14)

A composition for delaying rancidity of oils and fats, comprising at least one natural extract selected from the group consisting of broccoli extract, Indian gooseberry powder extract and Prickly pear fruit extract. In claim 1, A composition for delaying rancidity of oil and fat, further comprising at least one emulsifier selected from the group consisting of lecithin, tocophenol, glycerin fatty acid ester, and polyglycerol polyricinoleate (PGPR). In claim 1, A composition for delaying rancidity of oil and fat, wherein the content of the natural extract is 1 to 15% by weight based on the total weight of the composition. In claim 2, A composition for delaying rancidity of oil and fat, wherein the content of the emulsifier is 2 to 98% by weight based on the total weight of the composition. In claim 1, A composition for delaying rancidity of oil and fat, wherein the fat is heated fat. In claim 1, A composition for delaying rancidity of oils and fats, wherein the delay of rancidity of oils and fats is achieved by stabilizing the acid value of the oils and fats, stabilizing the color value or reducing the total polar material (TPM). In claim 6, The stabilization of the color value includes suppressing, preventing, or delaying discoloration or coloring of the heated oil or fat when the fat or oil is heated, a composition for delaying rancidity of oil or fat. The composition for delaying rancidity of oil or fat according to any one of claims 1 to 7; and oils and fats, including animal or vegetable oils. The method of claim 8, wherein the composition for delaying rancidity of the oil or fat is contained in an amount of 50 to 2,000 ppm. The fat or oil of claim 8, wherein the fat or oil has a color value of 50 or less after heating the fat and oil at 200° C. for 48 hours. The method of claim 8, wherein the vegetable oil is soy bean oil, olive oil, palm oil, corn oil, palm olein oil, and palm stearin oil. ), one or more oils selected from the group consisting of coconut oil, canola oil, and sunflower oil. The method of claim 8, wherein the animal oil is at least one selected from the group consisting of cow oil, pork oil, horse oil, whale oil, sheep oil, goat oil, chicken oil, goose oil, and fish oil. A method for delaying rancidity of oil and fat, comprising adding the composition for delaying rancidity of oil or fat of any one of claims 1 to 7 to animal oil or vegetable oil. In claim 13, A method of delaying the rancidity of oil and fat, wherein the rancidity of the oil and fat is rancidity caused by heating.

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