Method for manufacturing long chain polyunsaturated fatty acid-containing fat

Patent metadata

Field	Value
Publication number	US-11090282-B2
Application number	US-201615567475-A
Country	US
Kind code	B2
Filing date	Apr 25, 2016
Priority date	Apr 27, 2015
Publication date	Aug 17, 2021
Grant date	Aug 17, 2021

Abstract

Oxidation stability is improved and a long chain polyunsaturated fatty acid-containing fat with a good flavor is obtained with a method for manufacturing a long chain polyunsaturated fatty acid-containing fat with a moisture content of 3 weight % or less, the method comprising a step for treatment by contact with rosemary. Consequently, it is possible to limit the generation of reversion flavor, unpleasant odors, and peroxides that have health-harming effects over long periods and to provide a highly healthy long chain polyunsaturated fatty acid-containing fat at less cost than in the past. By adding a relatively small amount of an antioxidant substance, oxidation stability can be further improved.

First claim

The invention claimed is:

1. A process for producing a long-chain polyunsaturated fatty acid- containing fat, comprising:
a step of contacting a fat with a rosemary,
a step of subjecting the fat and rosemary to an adsorption treatment with activated carbon,
then a step of removing the rosemary by a filtration, and
a step of steam deodorization of the fat after the filtration under reducing pressure,
wherein the fat comprises 3% by weight or less of water,
wherein the rosemary is a rosemary powder obtained by drying a leaf of Lamiaceae, genus Rosmarinus and pulverizing the dried leaf,
wherein the activated carbon is treated by chemical activation, and
wherein the steam deodorization temperature is 170° C. or more and the deodorization temperature meets the following formula:
(deodorization temperature−170° C.)×(deodorization temperature−170° C.)×deodorization time (minutes)/1000=50 or less.

2. The process for producing a long-chain polyunsaturated fatty acid-containing fat according to claim 1 ,
further comprising a step of bleaching before or at the same time as the step of contacting the fat with the rosemary, wherein the step of contacting is with stirring, and
wherein the step of filtration is after the step of bleaching, followed by the step of steam deodorization under reducing pressure.

3. The process for producing a long-chain polyunsaturated fatty acid-containing fat according to claim 1 , wherein the water content in the fat is maintained at 3% by weight or less from the step of contacting the fat with the rosemary to the step of steam deodorization under reducing pressure.

4. The process for producing a long-chain polyunsaturated fatty acid-containing fat according to claim 2 , wherein the step of bleaching is performed by adding 0.5% by weight or more of the rosemary and 1% by weight or more of activated earth.

5. The process for producing a long-chain polyunsaturated fatty acid-containing fat according to claim 1 , wherein the fat comprises 20% by weight or more of long-chain polyunsaturated fatty acid having 5 or more double bonds in a constituent fatty acid composition.

6. The process for producing a long-chain polyunsaturated fatty acid-containing fat according to claim 1 , wherein the chemical activation is phosphoric acid activation.

7. The process for producing a long-chain polyunsaturated fatty acid- containing fat according to claim 2 , wherein peroxide value of the long-chain polyunsaturated fatty acid-containing fat after the step of steam deodorization is 14 meq/kg or less measured by the following storage test for a long-chain polyunsaturated fatty acid-containing fat:
(storage test for a long-chain polyunsaturated fatty acid-containing fat)
pouring 50 g of uniformly mixed fat into 100 ml glass container and then sealing the container,
storing the glass container at 40° C. for 14 days, and
measuring peroxide value of the fat after 14 days storage.

8. The process for producing a long-chain polyunsaturated fatty acid-containing fat according to claim 1 , further comprising:
a step of bleaching before or at the same time as the step of contacting the fat with the rosemary, wherein the step of contacting is with stirring,
wherein the step of filtration is after the step of bleaching, followed by the step of steam deodorization under reducing pressure,
wherein the water content in the fat is maintained at 3% by weight or less from the step of contacting the fat with the rosemary to the step of steam deodorization,
wherein the step of bleaching is performed by adding 0.5% by weight or more and 10% by weight or less of rosemary, 1% by weight or more and 5% by weight or less of activated earth, and 1% by weight or more and 4% by weight or less of activated carbon,
wherein the fat comprises 20% by weight or more of long-chain polyunsaturated fatty acid having 5 or more double bonds in a constituent fatty acid composition.

9. The process for producing a long-chain polyunsaturated fatty acid-containing fat according to claim 8 , wherein the chemical activation is phosphoric acid activation.

10. The process for producing a long-chain polyunsaturated fatty acid-containing fat according to claim 8 ,
wherein the water content in the fat is maintained at 1% by weight or less from the step of contacting the fat with the rosemary to the step of steam deodorization, and
wherein the step of bleaching is performed by adding 0.5% by weight or more and 5% by weight or less of rosemary, 1% by weight or more and 5% by weight or less of activated earth, and 1% by weight or more and 4% by weight or less of activated carbon.

11. The process for producing a long-chain polyunsaturated fatty acid-containing fat according to claim 6 ,
further comprising a step of bleaching before or at the same time of the step of contacting with the rosemary with stirring, and
wherein the step of filtration is after the step of bleaching, followed by the step of steam deodorization under reducing pressure.

12. The process for producing a long-chain polyunsaturated fatty acid- containing fat according to claim 8 ,
further comprising a step of adding a tea extract to the long-chain polyunsaturated fatty acid-containing fat,
wherein the chemical activation is phosphoric acid activation.

Assignees

• Fuji Oil Holdings Inc

Inventors

• Mizushima Shigeki
• Kato Masaharu
• Kojima Makiko

Classifications

• A23B20/30

  Preservation of other edible oils or fats, e.g. shortenings or cooking oils · CPC title

• C11B5/0085

  Substances of natural origin of unknown constitution, f.i. plant extracts · CPC title

• A23L17/00

  Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof · CPC title

• C11C3/00 Primary

  Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom (sulfonated fats or oils C07C309/62; factice C08H; drying oils C09F) · CPC title

• A23L27/10

  Natural spices, flavouring agents or condiments; Extracts thereof · CPC title