[1]The present invention for the antioxidant of the fat composition, a preparation method thereof, vegetable oil containing them and to a method for producing the oil.
[2]
BACKGROUND
[3]
Vegetable oils commonly used for frying in the establishments along the animal fats and oils and moisture, impurities, and fatty acids that cause so repeatedly used several times leaked from chicken or other meat contaminated mixed when rancidity proceeds, fried water colored mountain patch, since the toxicity due to the generation of such substances are fried water quality deterioration is discarded when this constant period has elapsed, and replace it with new oil.
[4]
Oil used for frying is repeated, so the usage time increases there is deterioration of life that causes the containing ingredients and seasonings, salts of ingredients dissolved in the oil sikimeuro accelerate rancidity rate of the oil changes color value and color of the frying oil and, the highly water also water content of the oil generated from food materials, an acid number (acid Value) by increasing the free fatty acids in the oil by the heat polymerization by heating, pyrolysis, and oxidation is raised.
[5]
Acid (Acid Value) is a method of measuring the degree of rancidity oil, food code of claim 7. Exceeds the acid (Acid Value) 3.0 according to the standards and specifications, 3. Cooking and Hospitality Management standards for such foods cooked beef products, but are advised to replace it with new oil, the actual twigimyu establishments maintained due to impurities generated from the ingredients because so coloring the accelerated coloration of these maintenance by changing the color of the fries drop the quality, because the acid even (Acid value) of 3.0 or less to replace it with a new maintained to avoid fried water quality depreciation, which fries sold water is causing environmental problems caused by the burden of rising prices pressure consumers and businesses increased pulmonary flow increases.
[6]
In the prior art for controlling the acid value caused by repeated use of the cooking oil as described above is a fat-soluble component (tocopherol) and green tea water-soluble components extracted from the leaves (catechins and polyphenols) a mixture containing water produced in the oxidation stability enhanced oil this method has been proposed (Republic of Korea Patent Application Publication No. 2009-0118341 call), a small amount of an antioxidant mixture of (soy lecithin, 0.1 to 1%, green tea extract polyphenol 0.01 ~ 1% and gallic acid propyl 0 ~ 0.1%) oxidative stability the proposed improvements fries, cooking oil manufacturing method for reproduction but for the (Japanese Unexamined Patent Application Publication No. 1990-069142 Lake), can not say enough how it is resolved because it is a problem that the heat coloring accelerated by the addition of green tea extract.
[7]
Detailed Description of the Invention
SUMMARY
[8]
One object of the present invention is effective for heating the colored control of the cooking oil, thereby to improve the frying water quality value cooked using the cooking oil, to provide an antioxidant for the composition of which can extend the replacement period of the cooking oil, maintaining have.
[9]
It is another object of the present invention, for the antioxidant of the transparent and uniform can be effectively dispersed, and can inhibit rancidity or coloring of the sustain is generated during the cooking heating, frying bright color of the retained after water colors and use, held in the oil to provide a composition.
[10]
A further object of the present invention is to provide an antioxidant for the color value is excellent in stability at the time of heating and cooking oil or fat composition containing them.
[11]
Problem solving means
[12]
In one embodiment of the invention, the antioxidant for the composition of the sustain containing antioxidant-containing extract, and a food emulsifier for is provided.
[13]
In another embodiment of the invention, the antioxidant-containing extract, containing the emulsifier and tocopherol for the food, there is provided an antioxidant for the composition of the maintenance.
[14]
In one embodiment of the present invention, there is provided, cooking oil comprising the antioxidant for the composition of the holding disclosed herein.
[15]
In one embodiment of the invention, a method of manufacturing an antioxidant for a fat composition, which comprises mixing the antioxidant-containing extract and an emulsifier for foods it is provided.
[16]
In one embodiment of the present invention, there is provided a method of manufacturing an edible oil, comprising mixing with the composition for antioxidants, vegetable oils or animal oils of the holding disclosed herein.
[17]
Effects of the Invention
[18]
Antioxidant composition of the maintenance in accordance with one embodiment of the present invention is effective for heating the colored control of the cooking oil, using this, it is possible to improve the frying water quality value cooking when producing the edible oil, further, the rancidity or coloring of the holding by effectively suppressed it can extend the replacement period of the cooking oil.
[19]
In addition, the antioxidant composition of the maintenance in accordance with one embodiment of the present invention is transparent to the cooking oil and can be uniformly dispersed, fry has a color value of the stable properties, depending on heating such as to maintain lightening of the holding after water colors and using .
[20]
Brief Description of the Drawings
[21]
1 is a graph showing the change in transmittance for 3 days at room temperature (25 ℃) of the present embodiment 1 of the cooking oil as in Example 2 and oil, oil of Comparative Example 1.
[22]
Mode for the Invention
[23]
Respect will be described in detail. Details are not described herein because it can be sufficiently recognized and deduced if one skilled in the art or the similar aspect of the present invention and the description thereof will be omitted.
[24]
In one embodiment of the invention, comprising a water-soluble antioxidant-containing extract, and emulsifiers for food, there is provided an antioxidant for the composition of the maintenance.
[25]
Water-soluble antioxidant-containing extract of the "water-soluble antioxidants" include, for example, may be a polyphenol. More specifically, it may be water-soluble polyphenols.
[26]
Examples of containing a water-soluble antioxidant extract, green tea extract, rosemary extract, coffee bean extract, cocoa extract, grape skin extract, onion extract, Acai Berry Extract, Clove extract, Sage extract, olive-derived extract, rice bran extract, blueberry and the like extract, or purple sweet potato extract. Specifically, it is possible to use extracts from olive or sugarcane extract. The extract includes a water-soluble polyphenols. Polyphenol is a kind of my phenolic hydroxyl (OH) plant phenolic compound produced according to the photosynthesis of plants. The phenolic molecules are molecules composed of two or more no noticeable toxicity, unlike benzene, phenol. Polyphenols has an aromatic ring substituted with one or more than one hydroxyl group, all of which are to by giving make an active free-radical provided by a stable non-radical (non-radical) a hydrogen atom in the (reactive free radical) to remove free radicals It shows the antioxidant effects. Water-soluble polyphenol content of the water-soluble antioxidant-containing extract is 5mg / g or higher, and be equal to or greater than specifically 10mg / g, more specifically, 15 mg / g or more, for example, 20mg / g to be in the range of 500mg / g can. Within this range, it is possible to suppress the effective holding of the antioxidant.
[27]
Polyphenols are found in most plants, it is known that plants produce to protect themselves from UV rays, free radicals, such as predators. A phenolic hydroxyl group is a polyphenol, because the ability to remove free radicals can be described as components with antioxidant action.
[28]
The most important reaction that affects the rancidity of frying oil or deep-fried foods fried happens during the actual process of auto-oxidation are accelerated. It serves to inhibit oxidation of the easily oxidized material is generally bulryeojigo as antioxidant. Few basic actions of all the oxidation suppression method which has been used to date to block the part of the radical reaction by removing the radical form factor or a radical-accelerating factor in the initial reaction of auto-oxidation or absorption, to remove the active free radicals in the chain reaction of autoxidation and it has been thought to be to suppress auto-oxidation rate. The inhibition of the autoxidation rate is an extension of the induction period, and therefore an extension of rancidity occurs when lead as a result. Inhibition of auto-oxidation process as described above can achieve sikimeuro addition of various particular compound, as well as physical factors such as lowered, the blocking of light irradiation or heating of the storage temperature on the substrate. A substance for suppressing Thus autoxidation of the substrate effectively and geranic antioxidant. Therefore, the water-soluble antioxidant component of the invention containing extract may be an extract containing capable of inhibiting auto-oxidation of the substrate as above, in addition to the above examples Extract, material.
[29]
Food emulsifiers, can be added to the dispersion stability of the water-soluble antioxidant-containing extract. Water-soluble antioxidant-containing extract it contains a water-soluble antioxidant is the dispersion stability may be degraded if the mixing in oil. Thus by including adding a food emulsifier for the water-soluble antioxidant is not contained in the extract oil phase separation, it may be a transparent, uniform dispersion.
[30]
Examples of the emulsifier for foods, fatty acids monoglycerides, sorbitan fatty acid esters, and fatty acid esters, glycerin fatty acid ester or lecithin, sucrose, and specifically there may be mentioned glycerol fatty acid esters or lecithin.
[31]
Glycerol fatty acid esters are defined as fatty acids and glycerol or esters or derivatives of the polyglycerol in the Food Additives Code. Examples of the glycerol fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerol citric acid fatty acid esters, glycerol succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, a glycerin acetic acid ester, polyglycerin fatty acid ester and polyglycerin condensed ricinoleate lane acid there is an ester.
[32]
Examples of the lecithin is soybean lecithin, canola lecithin, corn lecithin, may be made of animal lecithin, such as plant lecithin and egg white lecithin and sunflower lecithin, crude lecithin of natural origin (crude lecithin), or lipid neutral from the crude lecithin , fatty acids, carbohydrates, proteins, inorganic salts, sterols, to remove impurities such as pigments mubang be used to that which the lecithin purified in high purity (purified lecithin) is obtained, and, also it includes the enzymatically decomposed lecithin, enzyme treatment.
[33]
Lecithin is also, and even though effective to eliminate the occurrence of odor at the time of heating for cooking, and Skip-free heating of the oil to burn most of all, or used during roasting, the effect of water in the frying fat reduction. However, if prolonged repeated frying according to its usage, there may be a problem of accelerated oil stains.
[34]
A water-soluble antioxidant-containing extracts, and antioxidants for the composition of the holding comprising a food emulsifier for vegetable oils or when used by adding animal oil, improve the heat color value of the stability of the edible oil and, fried fries water quality value decreases by using this suppression and has the advantage that you can extend the replacement period of oil.
[35]
The content of the antioxidant-containing water-soluble extract may be a weight of 1 to 30% by weight, based on the total composition, specifically 5 to 20% by weight, more specifically from 5 to 15% by weight.
[36]
The content of the emulsifying agents for foods may be 70 to 99% by weight, based on the weight of the total composition, more specifically 80 to 95 wt%, more specifically from 85 to 95% by weight. In the above content range, it is possible to suppress the coloring of edible oil at the time of heating effectively, Further, it is possible to improve the dispersion stability.
[37]
[38]
In another embodiment of the invention, the antioxidant-containing extract, containing the emulsifier and tocopherol for the food, there is provided an antioxidant for the composition of the maintenance. Antioxidant composition for maintenance according to the example, the aforementioned composition and the differences in that it additionally contains a tocopherol. Therefore, the following description about the tocopherols are added. Tocopherol is a group of fat-soluble vitamin E derivative, the natural α- tocopherol, β- tocopherol, γ- tocopherol, δ- or 4 different types of tocopherols are known. The largest of the antioxidant effect of α- tocopherol, dl- In general, the order of β- tocopherol, γ- tocopherol, or δ- tocopherol. However, the effect of the antioxidant in (in vitro) in the lab for general edible oil is δ- tocopherol> γ- tocopherol> β- tocopherol> is α- tocopherol order.
[39]
In this example, the content of the water-soluble antioxidant-containing extract may be a weight of 1 to 30% by weight, based on the total composition, specifically 5 to 20% by weight, more specifically from 5 to 15% by weight. The content of the emulsifying agents for foods may be 60 to 98% by weight, based on the weight of the total composition, more specifically 65 to 95 wt%, more specifically 70 to 90% by weight. Further, the content of the tocopherol may be, by weight 1 to 30% by weight, based on the total composition, specifically 5 to 20% by weight, more specifically from 5 to 15% by weight. In the above content range, it is possible to suppress the coloring of edible oil at the time of heating effectively, Further, it is possible to improve the dispersion stability.
[40]
An example of the present invention relates to a process for preparing a composition for the antioxidant of the holding according to the examples described above. The manufacturing method may include blending or mixing by adding the emulsifier for this tocopherol antioxidants containing extract with food. The mixing may comprise stirring for 15 minutes to 3 hours from 20 to 60 ℃, 500 rpm to 1500 rpm. More specifically, the mixing conditions, can comprise the mixture was stirred for 30 minutes to 1 hour with from 40 to 60 ℃, 600 rpm to 1000 rpm. Within this range, it is possible to produce an antioxidant for the composition of the sustain a uniformly dispersed. In addition, it is possible to produce an antioxidant for the composition, which may be held in a transparent oil and uniformly dispersed. The method includes passing the porous material, such as known as a substance for promoting the oil rancidity of the time of conventional heating phospholipids, filtered using a method and a filter to enhance the refining conditions in order to remove possible to Fe, etc. or activated clay, silica gel compared to the method, there is an advantage in that it can provide antioxidant compositions which can prevent coloring of edible oils in a simple, yet low-cost, not going through a troublesome process.
[41]
[42]
In one embodiment of the invention, the cooking oil is provided, comprising an antioxidant for the composition of the maintenance in accordance with an examples of the invention. Examples of such oils are the vegetable oils can be used for animal oil or vegetable oil, soybean oil, canola oil, corn oil, olive oil, sunflower oil, hyeonmiyu. The content of the antioxidant composition for the maintenance of the edible oil may be a 10 ppm to 1,500 ppm, based on the total weight of oil, and specifically may be 10 ppm to 1,000 ppm. More specifically, it may be a case where oil is soybean oil, and 10 ppm to 500 ppm, when the oil is canola oil, 10 ppm to 1,000 ppm. When the content of the antioxidant composition for the maintenance of the above-mentioned range, it is possible to keep a deep-fried cooking water quality value through the heating control by the coloring of edible antioxidant, a heat stability, color value can be improved. The oil is then heated at 200 ℃ for 48 hours, the rate of change in color value of less than 5000%, can be not more than 4500 specifically%. The rate of change in color value of the initial measured color value of the oil (T 0 ) compared to, the color value (T measured after heating for 48 hours, the oil in the art 200 ℃ 1 rate of change) ({T 1 -T 0 } / T 0Means X 100), and the lower the color value of the change rate means that the good heat stability, color value. Measurement of the color value is measured with a 1 inch cell by the colorimetric method lobby bond represents a 10R + Y value. An antioxidant for the composition of the retained oil as described herein, including the 10 ppm to 500 ppm may indicate the rate of change of said one color value.
[43]
[44]
Still another aspect of the invention, the present invention relates to a method for manufacturing a vegetable oil containing an antioxidant composition for the maintenance in accordance with an examples of the invention. Method for producing the edible oil may comprise the addition of an antioxidant composition according to an examples of the invention vegetable oil or animal oil, and after stirring. The added amount of the antioxidant composition for the holding may be, based on the total weight of edible oil 10 ppm to 1,500 ppm, specifically, it may be 10 ppm to 1,000 ppm. More specifically, it may be a case where oil is soybean oil, and 10 ppm to 500 ppm, when the oil is canola oil, 10 ppm to 1,000 ppm. The stirring is, may include a suitable stirrer, for example, by a 5,000 rpm to 20,000rpm with a homomixer for 1 minute to 2 hours stirring, or, 7,000 rpm to 15,000rpm stirred for 1 minute to 1 hour. An antioxidant for the composition of the holding in the above range can be of a transparent oil and uniformly dispersed. Further, the edible oil is manufactured through the above method is able to maintain a fry cooking water quality value to control the heating colored to extend the period of oil replacement, and may provide excellent heat stability colored oil.
[45]
Or less, and to explain in more detail by the present invention to a particular embodiment, the embodiment is not the scope of the present invention is intended to illustrate the invention by way of example only to the examples.
[46]
[47]
[ Example ]
[48]
Preparation Example 1: Antioxidant composition for maintaining 1
[49]
Antioxidant composition 1 for the maintenance was prepared in the following way:
[50]
Olive-derived extract (sold very drugs imported products: polyphenols content of 20mg / g), soy lecithin (seyang trade import and sales), glycerin fatty acid esters (refurbishment Wells products, Almax series) 10% olive-derived extract (w / w using a ), lecithin, 2% (w / w), in combination with the composition ratio of the glycerin fatty acid ester, 88% (w / w) and stirred for 45 minutes at 800rpm at 50 ℃ conditions to give the antioxidant composition 1 for the holding utilizing polyphenols .
[51]
[52]
Preparation Example 2: maintenance of the antioxidant composition 2
[53]
For the antioxidant of the fat composition 2 was prepared in the following way:
[54]
Olive extracts from (very drug importing and selling products: the polyphenol content of 20mg / g) using, soy lecithin (seyang trade import and sales), glycerin fatty acid esters (refurbishment Wells products, Almax series), tocopherol (namyoung firms importing and selling) Olive in combination with the composition ratio of the extracts from 10% (w / w), lecithin, 2% (w / w), tocopherol 5% (w / w), glycerol fatty acid esters 83% (w / w) with 800rpm at 50 ℃ condition 45 stirred for 2 minutes to obtain the antioxidant composition of the maintenance.
[55]
[56]
Preparation Example 3: maintaining composition for antioxidant 3
[57]
For the antioxidant of the fat composition 3 was prepared in the following way:
[58]
Onion extract (Innovative Nutritionals bio-samples: the polyphenol content of 190mg / g), soy lecithin using (seyang trade import and sales), glycerin fatty acid esters (refurbishment Wells products, Almax series), tocopherol (namyoung firms importing and selling) onion extract 10% (w / w), lecithin, 2% (w / w), tocopherol 5% (w / w), in combination with the composition ratio of the glycerin fatty acid ester, 83% (w / w) 45 minutes at 800rpm at 50 ℃ conditions stirring, to obtain an antioxidant composition 3 for the holding.
[59]
[60]
Preparation Example 4: keep antioxidant composition 4
[61]
Antioxidant composition for maintaining 4 was prepared in the following way:
[62]
Sugar cane extracts (neo-Cloud Village Products: polyphenol content of 190mg / g) using, soy lecithin (seyang trade import and sales), glycerin fatty acid esters (refurbishment Wells products, Almax series), tocopherol (namyoung firms importing and selling) sugarcane extract 10% (w / w), lecithin, 2% (w / w), tocopherol 5% (w / w), in combination with the composition ratio of the glycerin fatty acid ester, 83% (w / w) 45 minutes at 800rpm at 50 ℃ conditions stirring, to obtain an antioxidant composition 4 for the holding.
[63]
[64]
Production Example 5: Antioxidant composition for maintaining 5
[65]
An antioxidant composition 5 for the maintenance was prepared in the following way:
[66]
Olive-derived extract (sold very drugs imported products: polyphenols content of 20mg / g), soy lecithin (seyang trade import and sales), glycerin fatty acid esters (refurbishment Wells products, Almax series) Olive extracts from 20% (w / w using a ) lecithin 5% (w / w), in combination with the composition ratio of the glycerin fatty acid 75% (w / w ester) to obtain the antioxidant composition 5 for the holding utilizing polyphenols and stirred for 45 minutes at 800rpm at 50 ℃ conditions .
[67]
[68]
Preparation Example 6: The antioxidant composition of the sustain 6
[69]
Antioxidant composition 6 for the maintenance was prepared in the following way:
[70]
Olive-derived extract (sold very drugs imported products: polyphenols content of 20mg / g), soy lecithin (seyang trade import and sales), glycerin fatty acid esters (refurbishment Wells products, Almax series) Olive extracts from 20% (w / w using a ), and lecithin blended with the composition ratio of 5% (w / w), tocopherol 10% (w / w), glycerol fatty acid esters 65% (w / w) utilizing polyphenols and stirred for 45 minutes at 800rpm at 50 ℃ conditions to give the antioxidant composition 6 for the keeping.
[71]
[72]
Example 1: oil 1 prepared
[73]
Preparation Example 1 Preparation of purified soybean oil antioxidant composition 1 for the maintenance after the conventional purification process resulting in: added at a concentration of 500ppm to (product name Snow White soy bean oil, ㈜CJ CJ product) and a homogenizer (TK Homomixer mark II f through a model, Tokushu Kika Kogyo Co Ltd, Ltd.) was stirred for 30 minutes at 10,000rpm, to thereby prepare the vegetable oil 1.
[74]
[75]
Example 2: Preparation 2 oil
[76]
Preparative Example 2 Preparation of purified soybean oil, the antioxidant composition 2 for the maintenance after the conventional purification process resulting in a (trade name: Snow White soy bean oil, ㈜CJ CJ product) 500ppm added to a homomixer (TK Homomixer mark II f model, Tokushu in the through Kika Kogyo Co Ltd, Ltd.) was stirred for 30 minutes at 10,000rpm to prepare a second edible oil.
[77]
[78]
Example 3: Preparation 3 Oils
[79]
Antioxidant composition 3 for the holding obtained in Preparative Example 3, ordinary refined soybean oil produced through the purification step at a concentration of 500ppm to (product name Snow White soy bean oil, ㈜CJ CJ product) and a homogenizer (TK Homomixer mark II f through a model, Tokushu Kika Kogyo Co Ltd, Ltd.) was stirred for 30 minutes at 10,000rpm, to thereby prepare the vegetable oil 1.
[80]
[81]
Example 4: 4 oil produced
[82]
Preparative Example 4 Preparation of purified soybean oil, the antioxidant composition 4 for the maintenance after the conventional purification process resulting in: added at a concentration of 500ppm to (product name Snow White soy bean oil, ㈜CJ CJ product) and a homogenizer (TK Homomixer mark II f through a model, Tokushu Kika Kogyo Co Ltd, Ltd.) was stirred for 30 minutes at 10,000rpm to manufacture a cooking oil 4.
[83]
[84]
Example 5: Preparation of 5 oil
[85]
Preparative Example 2, obtained in maintaining the antioxidant refined canola oil producing the second composition through the conventional purification process: 500ppm by addition of a homomixer (trade name Snow canola oil, ㈜CJ CJ product) (TK Homomixer mark II f model, Tokushu Kika Kogyo the through Co Ltd, Ltd.) was stirred for 30 minutes at 10,000rpm to prepare a vegetable oil 5.
[86]
[87]
Example 6: Preparation 6 oil
[88]
Preparative Example 6 Preparation of purified soybean oil antioxidant composition 6 for the maintenance after the conventional purification process resulting in: added at a concentration of 500ppm to (product name Snow White soy bean oil, ㈜CJ CJ product) and a homogenizer (TK Homomixer mark II f through a model, Tokushu Kika Kogyo Co Ltd, Ltd.) was stirred for 30 minutes at 10,000rpm, to thereby prepare the vegetable oil 6.
[89]
[90]
Example 7: oil 7 Manufacture
[91]
Preparative Example 7 Preparation of purified soybean oil antioxidant composition 7 for the maintenance after the conventional purification process resulting in: added at a concentration of 500ppm to (product name Snow White soy bean oil, ㈜CJ CJ product) and a homogenizer (TK Homomixer mark II f through a model, Tokushu Kika Kogyo Co Ltd, Ltd.) was stirred for 30 minutes at 10,000rpm, to thereby prepare the vegetable oil 7.
[92]
[93]
Comparative Example 1: Preparation Comparative Oils 1
[94]
Manufactured through a conventional purification process, a commercially available purified soybean: the (product name Snow White soy bean oil, ㈜CJ CJ, Ltd.) was used as Comparative Oils 1.
[95]
Comparative Example 2: Comparative Oils 2 production
[96]
Manufactured through a conventional purification process, a commercially available purified canola oil: the (product name Snow canola oil, ㈜CJ CJ, Ltd.) was used as Comparative Oils 2.
[97]
Comparative Example 3: Comparative oil 3 Preparation
[98]
Conventional commercially available tocopherol (namyoung boss import and sales) of purified soybean oil produced through a general refining process (product name: Snow White soy bean oil, ㈜CJ CJ, Ltd.) was added to 500ppm in a homomixer (TK Homomixer mark II f model, Tokushu Kika Kogyo Co Ltd, Ltd.) to prepare a comparative oil 3 and stirred for 30 minutes at 10,000rpm via.
[99]
Comparative Example 4: Comparative oil 4 Preparation
[100]
Green tea extract, which is normally commercially available (product name: DS-ETP100, Doosan Biotech Ltd.) to, refined soybean oil produced through a general refining process: by addition in a 500ppm (product name Snow White soy bean oil, ㈜CJ CJ product) homomixer ( TK Homomixer mark II f model, Tokushu Kika Kogyo Co Ltd, Ltd.) to compare the oil 4 was prepared by stirring for 30 minutes at 10,000rpm using.
[101]
[102]
Experimental Example
[103]
RT transmittance
[104]
The above-described transmittance at the 3 days in room temperature (25 ℃) through the Turbiscan (Turbiscan AGS, Formulacton, Ltd.) to Example 1 of the cooking oil as in Example 2, and the oil, compared to dispersion stability measured for the oil of Example 1 was measured. The results are shown in Fig.
[105]
As can be see in Figure 1, the passage of the embodiment containing the antioxidant composition for the maintenance in accordance with one embodiment of the present invention is for example 1 or 2 Oils of, similar to the oil of Comparative Example 1 not containing the antioxidant composition time change the value of the Transmission according to (delta T) is less than 1%. This confirmed that, despite containing an antioxidant for the composition of the cooking oil is maintained in accordance with one embodiment of the present invention, and note the difference in cooking oil and transmission plane that does not contain it, the dispersion is for antioxidant composition remains homogeneous and transparent in the oil can.
[106]
[107]
Acid value and color value measurement
[108]
500 mL Examples 1 to 5 of the oil, compared to Comparative Oils of Examples 1 to 4 To a round flask for each 200 g into the heating menteul of round flask type (MS-DM603, (Note) immature Scientific Instruments Co., Ltd.) in put 200 ℃ with heating for 48 hours, the heating was measured starting from the 8, 16, 24, 32, acid value and color value of the keep by taking the oil to the respective point in time 40 and 48 hours.
[109]
The acid value was maintained when the food revolution in food ingredients measure in accordance with the test method (1.1.5.3 acid and 2013, Korea Food Industry Association), the measuring cell has a 1 inch by color goes Lobby bond colorimetry 10R + Y value as it expressed.
[110]
It exhibited an acid value and color value results of the cooking oil in the measured Comparative Example 1 and Example 1 in Table 1 below:
[111]
TABLE 1
division Heating time (h) The acid value (AV) Color value
Comparative Example 1 Comparative Oils (normally purified soybean oil) 0 0.028 1.8
8 0.140 2.8
16 0.175 7.6
24 0.252 14.7
32 0.456 30.0
40 0.748 61.0
48 1.128 122.0
200, 48h, color value variation rate ({T 1 -T 0 } / T 0 X 100) 6678%
Example 1 Oils 0 0.028 1.8
8 0.110 2.8
16 0.140 6.1
24 0.210 9.9
32 0.368 18.3
40 0.628 36.0
48 0.972 78.0
200 ℃, 48h, color value variation rate ({T 1 -T 0 } / T 0 X 100) 4233%

[112]
[113]
From the results of Table 1, that the retaining containing antioxidant composition one edible oil according to one embodiment of the present invention shows both acid value and color value lower than the oil of Comparative Example 1 with increasing heating time, suppressing the acid value and color transfer it can be seen that the effect is excellent.
[114]
[115]
Also, it exhibited an acid value and color value results of the cooking oil in the measured Comparative Example 1 and Example 2 in Table 2 below:
[116]
TABLE 2
division Heating time (h) The acid value (AV) Color value
Comparative Example 1 Comparative Oils (normally purified soybean oil) 0 0.040 1.8
8 0.137 5.6
16 0.206 10.7
24 0.310 18.6
32 0.521 38.0
40 0.802 64.0
48 1.134 124.0
200 ℃, 48h, color value variation rate ({T 1 -T 0 } / T 0 X 100) 6789%
Example 2 oil 0 0.040 1.8
8 0.105 4.1
16 0.165 7.8
24 0.219 13.0
32 0.323 20.8
40 0.446 27.0
48 0.613 39.0
200 ℃, 48h, color value variation rate ({T 1 -T 0 } / T 0 X 100) 2067%

[117]
From the results of Table 2, that further contains a vegetable oil a-tocopherol in accordance with one embodiment of the present invention showed both an acid value and color value lower than the oil of Comparative Example 1 with increasing heating times. In particular, the color value of the rate of change Comparative Example 2 The oil of Example 1 compared to the lower about 3.2 times, by being added to the tocopherol can be seen that as well as the color value of an acid value of stability is significantly increased.
[118]
[119]
Also, it exhibited an acid value and color value results of the cooking oil in the measured Comparative Example 1 and Example 3 in Table 3 below:
[120]
TABLE 3
division Heating time (h) The acid value (AV) Color value
Comparative Example 1 Comparative Oils (normally purified soybean oil) 0 0.030 1.8
8 0.100 2.7
16 0.141 6.1
24 0.210 11.1
32 0.370 18.9
40 0.514 38
48 0.768 78
200 ℃, 48h, color value variation rate ({T 1 -T 0 } / T 0 X 100) 　 　 4233%
Example 3 Cooking Oil 0 0.030 1.8
8 0.090 2.7
16 0.139 6
24 0.180 9.6
32 0.280 15.5
40 0.421 23
48 0.698 43
200 ℃, 48h, color value variation rate ({T 1 -T 0 } / T 0 X 100) 　 　 2288%

[121]
From the results of Table 3, which is maintained containing the antioxidant composition 3 edible oil according to one embodiment of the present invention shows both acid value and color value lower than the oil of Comparative Example 1 with increasing heating time, suppressing the acid value and color transfer it can be seen that the effect is excellent.
[122]
[123]
Also, it exhibited an acid value and color value results of the cooking oil in the measured Comparative Example 1 and Example 4 in Table 4 below:
[124]
TABLE 4
division Heating time (h) The acid value (AV) Color value
Comparative Example 1 Comparative Oils (normally purified soybean oil) 0 0.042 2.1
8 0.120 7.0
16 0.234 11.1
24 0.365 20.0
32 0.633 40.0
40 0.982 78.0
48 1.559 130.0
200 ℃, 48h, color value variation rate ({T 1 -T 0 } / T 0 X 100) 　 　 6090%
Example 4 Cooking Oil 0 0.042 2.1
8 0.100 5.6
16 0.164 8.9
24 0.238 14.0
32 0.350 24.0
40 0.584 39.0
48 1.063 75.0
200 ℃, 48h, color value variation rate ({T 1 -T 0 } / T 0 X 100) 　 　 3471%

[125]
From the results of Table 4, which shows both the acid value and color value lower than the oil of Comparative Example 1 as the holding a cooking oil containing the antioxidant composition 4 according to an embodiment of the present invention to increase the heating time, suppressing the acid value and color transfer it can be seen that the effect is excellent.
[126]
[127]
Also, it exhibited an acid value and color value results of the cooking oil in the measured Comparative Example 2 and Example 5 in Table 5 below:
[128]
Table 5
division Heating time (h) The acid value (AV) Color value
Comparative Example 2 Comparative Oils (usually purified canola oil) 0 0.070 2.3
8 0.147 7.7
16 0.308 19.1
24 0.768 53.0
32 1.231 128.7
40 1.897 169.7
48 2.551 225.7
200 ℃, 48h, color value variation rate ({T 1 -T 0 } / T 0 X 100) 9713%
Example 5 Oils 0 0.070 3.1
8 0.129 5.3
16 0.232 10.1
24 0.440 18.4
32 0.676 31.0
40 1.187 52.3
48 1.743 109.3
200 ℃, 48h, color value variation rate ({T 1 -T 0 } / T 0 X 100) 3426%

[129]
From the results of Table 5, both the acid value and color value appeared lower than that of Comparative Example 2 edible oil as the added containing a vegetable oil with tocopherol in accordance with one embodiment of the present invention to increase the heating time, an effect of suppressing the acid value and discoloration Great And it was found. By comparison with the results of the above table 2, according to the type of canola oil and soybean oil, but the difference in acid value and a color value, is not changed that it is an effect of improving the oxidation stability, and suppress the discoloration superior to the comparative example.
[130]
[131]
Also, it exhibited an acid value and color value results of the comparative oil of Comparative Example 3 and Comparative Example 1 measured in the following table 6:
[132]
TABLE 6
division Heating time (h) The acid value (AV) Color value
Comparative Example 1 Comparative Oils (normally purified soybean oil) 0 0.042 1.8
8 0.139 4.4
16 0.192 9.6
24 0.285 18.3
32 0.550 35.0
40 0.809 61.0
48 1.100 120.0
200 ℃, 48h, color value variation rate ({T 1 -T 0 } / T 0 X 100) 　 　 6566%
Comparative Example 3 Comparative oil (containing tocopherol) 0 0.042 1.8
8 0.120 4.8
16 0.154 8.9
24 0.244 18.5
32 0.415 31.9
40 0.564 52.8
48 0.909 100.1
200 ℃, 48h, color value variation rate ({T 1 -T 0 } / T 0 X 100) 　 　 5461%

[133]
Oils of Table 6 Comparative Example 3 containing, tocopherol From the results of are shown slightly lower as compared to the acid value and color thin conventional purification soybean oil acid value of Comparative Example 1, oil as the heating time increases, in both Comparative Example the effect of suppressing the acid value and color change compared to the oil containing the antioxidant composition for the maintenance in accordance with still another aspect of the invention it can be seen that low.
[134]
Also, exhibited an acid value and color value results of the comparison of Comparative Example 4 and Comparative Example 1, the measured oil in the following table 7:
[135]
Table 7
division Heating time (h) The acid value (AV) Color value
Comparative Example 1 Comparative Oils (normally purified soybean oil) 0 0.040 1.8
8 0.140 2.8
16 0.175 7.6
24 0.252 14.7
32 0.456 30.0
40 0.748 61.0
48 1.128 122.0
56 1.456 146.0
200 ℃, 48h, color value variation rate ({T 1 -T 0 } / T 0 X 100) 6678%
Comparative Example 4 Comparative oil (containing green tea extract) 0 0.040 1.7
8 0.150 2.9
16 0.176 7.7
24 0.232 14.5
32 0.426 27.5
40 0.756 57.0
48 1.025 100.0
56 1.565 131.1
200 ℃, 48h, color value variation rate ({T 1 -T 0 } / T 0 X 100) 5782%

[136]
Said from the results in Table 7, the vegetable oil containing the green tea extract is, tends to be the heating time increases, degradation than the acid value and color value of the conventional refining soybean oil to both the oil as a raw material according to, edible oil according to one embodiment of the present invention. the effect of suppressing acid and discoloration can see the significant inferiority compared.
[137]
[138]
Measurement of acid value and color value and then fried
[139]
Example 2 or Example 5 of the cooking oil, and a raw chicken with the oil of Comparative Example 1 or Comparative Example 2 buried in the batter solution was carried out fry cooking tests as described below.
[140]
A raw chicken: was used (trade name for chicken fried, ㈜ Harim product), the batter solution was prepared by jungryeokbun, jungryeokbun and water 1: 0.5 to 1: to 3 (weight ratio) ratio to prepare a batter solution, and raw chicken be a 5.0 ~ 20.0% (w / w) of the weight, apply a batter solution, 20 (L) of the example or Comparative examples Oils 16.5 (kg) batter mixture with heating for 8 hours a day, and at 170 ~ 175 put in the fryer It was twigyeot the moistened raw chicken 6.87 kg, (were thus once heated (the first day of 8 hours), twice a heating furnace (2 days to 8 hours), three heating (day 3 to 8 hours), and so on) eight days repeatedly performed, and after heating the once, twice and then heated, and was heated three times to measure the respective color value and the acid value of the holding after 8 hours heating.
[141]
The acid value was maintained when the food revolution in food ingredients measure in accordance with the test method (1.1.5.3 acid and 2013, Korea Food Industry Association), the measuring cell has a 1 inch by color goes Lobby bond colorimetric method of maintaining 10R + It was expressed as Y value.
[142]
It exhibited an acid value and color value results of the cooking oil in the measured Comparative Example 1 and Example 2 in the following table 8:
[143]
Table 8
Frying time (h) The acid value (AV) Color value
Oil of Comparative Example 1 (Soybean oil) Oil of Example 2 (Soybean oil) Oil of Comparative Example 1 Oil of Example 2
0 0.041 0.041 1.8 1.8
8 0.086 0.085 8.7 8.4
16 0.137 0.125 15.6 14.3
24 0.206 0.198 27.4 22.4
32 0.300 0.234 41.0 33.0
40 0.378 0.341 57.0 49.0
48 0.424 0.387 69.0 57.0
56 0.594 0.497 105.0 87.0
64 0.732 0.605 143.0 108.0

[144]
[145]
From the results of Table 8, when performing a deep-fried chicken test only oil in the conventional comparative tablets containing soybean oil in Example 1, the color value of the keep, reaching after 56 hours of cooking oil in the embodiment containing keep antioxidant composition of the present invention Example 2 was confirmed similar sujunim the color value 64 hours after, through which it was confirmed that the maintain the antioxidant composition contains oil of the invention is that the heat coloring control over a long period of time as compared to purified soybean oil of the conventional. Further, as the fry time increases go acid appeared lower than the oil of Comparative Example 1 containing purified soybean oil, an edible oil according to one embodiment of the invention it can be seen that the effect of suppressing the acid value increases.
[146]
[147]
Also, it exhibited an acid value and color value results of the cooking oil in the measured Comparative Example 2 and Example 5 in the following table 9:
[148]
Table 9
Frying time (h) Acid value Color value
Oil of Comparative Example 2 (Canola Oil) Oil of Example 3 (Canola Oil) Oil of Comparative Example 2 Oil of Example 3
0 0.070 0.070 2.0 3.1
8 0.131 0.128 13.4 13.9
16 0.180 0.178 26.8 28.4
24 0.258 0.224 44.0 40.0
32 0.384 0.334 65.0 52.0
40 0.455 0.374 90.0 72.0
48 0.542 0.451 110.0 94.0
56 0.751 0.553 154.0 142.0
64 0.863 0.773 168.0 154.0

[149]
From the results of Table 9, containing a conventional purification canola oil Comparative Example 2 after 56 hours in case of performing the chicken Test as Consciousness Yongyu keep reaching canola color value is one containing a holding antioxidant composition according to an embodiment of the present invention. and you can check the contained carried out similar to example 5 Oils sujunim 64 hours after the color value, it can be seen that the vegetable oil is heated coloring compared to the comparative example cooking oil of the present invention therefrom to be controlled over a long period of time. Further, as the fry time increases go acid appeared lower than in tablets containing canola oil Comparative Example 2, the edible oil according to one embodiment of the invention it can be seen that even superior effect of suppressing the acid value increases. Compared to the results in Table 8, the acid and the color value of the natjiman appear somewhat high, which seems to be due to the seeds of canola oil and soybean oil, and is a vegetable oil containing an antioxidant composition for the maintenance in accordance with the present invention improve the oxidative stability of discoloration It has not changed in that it is excellent effect of suppressing.

Claims

[Claim 1]Water-soluble antioxidant-containing extract, and, the antioxidant composition for maintaining including a food emulsifier for.
[Claim 2]
The method of claim 1, wherein the water-soluble antioxidants are polyphenols which, antioxidant composition for maintenance.
[Claim 3]
According to claim 1 or 2, wherein the water-soluble antioxidant-containing extract, green tea extract, rosemary extract, coffee bean extract, cocoa extract, grape skin extract, onion extract, Asai berry extract, Clove extract, Sage extract, olive-derived extract, rice bran extract, sugar cane extract, purple sweet potato extract or of at least one member, the antioxidant composition of the maintenance.
[Claim 4]
Any one of claims 1 to A method according to any one of claims 3, wherein the emulsifier for the food, fatty acid monoglycerides acids, sorbitan fatty acid esters, sucrose fatty acid esters, or at least one member, the antioxidant composition of the maintenance of the lecithin .
[Claim 5]
Claim 1 to claim 4, wherein of the method according to any of the preceding, of the water-soluble antioxidant extract containing water-soluble polyphenols content 15mg / g or more, the antioxidant composition of the maintenance.
[Claim 6]
Claim 1 to claim according to any one of claims 5, wherein the amount of the water-soluble antioxidant-containing extract with the total weight of the composition is from 1 to 30% by weight, the content of the above-mentioned food emulsifiers is from 70 to 99% by weight , an antioxidant composition for maintenance.
[Claim 7]
Claim 1 to claim 6, wherein according to any one of, wherein the antioxidant composition of the maintenance of the composition further comprises a tocopherol.
[Claim 8]
The method of claim 7, wherein the content of containing the water-soluble antioxidant, based on the total weight of the extract of the composition is 1 to 30% by weight, the amount of the tocopherol is from 1 to 30% by weight, the content of the above-mentioned food emulsifiers is from 60 to 98% by weight, the antioxidant composition of the maintenance.
[Claim 9]
Any one of claims 1 to 8, the oil containing any antioxidant in the composition for maintenance of the term, and animal oil or vegetable oil of the claims.
[Claim 10]
10. The method of claim 9, wherein the antioxidant composition for the maintenance of the cooking oil contained in 10 ppm to 1,000 ppm, edible oil.
[Claim 11]
In the ninth or claim 10, wherein the edible oil is the formula after heating at 200 ℃ for 48 hours, the color value of 5000% or less, the rate of change in cooking oil of 1. [Equation 1] {T 1 -T 0 } / T 0 X 100 in the equation 1, T 0 is the initial color value of the measured oil, T 1 is the color value measured after the cooking oil is heated at 200 ℃ for 48 hours.
[Claim 12]
The method of producing a composition for the antioxidant of the holding comprising mixing the antioxidant-containing extract and the food emulsifier for.
[Claim 13]
13. The method of claim 12, wherein the method comprises the mixing, at 20 ℃ to 60 ℃, 500 rpm to 1500 rpm with stirring for 15 minutes to 3 hours.
[Claim 14]
The method of claim 12 or claim 13, wherein the method of manufacturing comprises mixing further comprises a tocopherol in the mixture.
[Claim 15]
To claim 1, wherein method of producing an edible oil comprising an eighth that of mixing the composition for antioxidants, vegetable oils or animal oils of the holding according to any one of claims.
[Claim 16]
16. The method of claim 15, wherein the method comprises the mixture is stirred for 1 minute to 2 hours with 5,000 rpm to 20,000 rpm.