Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Reexamination Certificate
1999-11-15
2004-12-28
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
C426S607000, C426S601000
Reexamination Certificate
active
06835408
ABSTRACT:
FIELD OF THE INVENTION AND RELATED ART STATEMENT
This invention relates to an oil or fat composition for food. More specifically, it relates to an oil or fat composition which is less accumulated as body fat and is excellent in cooking properties and flavor as edible oil.
Obesity is a state of body fat being accumulated in excess, and it is well known that many diseases including metabolic disorders such as diabetes and hyperlipemia and diseases in circulatory organs such as hypertension and ischemic cardiac diseases tend to follow obesity. According to the results of the national nutrition investigation carried out by the Japanese Welfare Ministry, one of seven adults is obese, and obesity is a close problem not only in Europe and America but also in Japan. Fat contained in meals is one of nutrients most profoundly related to the accumulation of body fat, but the excessive ingestion of fat may result in obesity. However, fat has intrinsic taste, and meals of extremely reduced fat are often insufficient to give satisfaction. Further, when deep-fried food or fried food is made, an edible oil is indispensable as a heating medium.
For resolving such situation, so-called fat substitutes have been developed. However, none of them are fully satisfactory in safety, physical properties, cooking properties and flavor. For example, it is disclosed that sucrose fatty acid esters are not absorbed in the digestive tract and excreted into the feces, and can be used as a low calorie oil (U.S. Pat. No. 3,600,186). In the United States of America, sucrose fatty acid esters are permitted to be used for salty snack confectionery, and potato chips in use of them are already put on the market, but the indication of “There is a possibility that abdominal convulsions or loose passages are caused” and “The absorption of fat soluble vitamins is inhibited” is compulsory for commodities in use of sucrose fatty acid esters. The energy density of protein or carbohydrates is half or less that of fat. Thus, it is known that by processing protein or carbohydrates so that fat-like physical properties or flavor may come out, low calorie fat substitutes can be provided (Eiyogaku Review (Dietetics Review), volume 4, No. 4, pages 23-33, 1996). It is possible to make low calorie ice creams, bakery products, cakes by using such fat substitutes. However, they have the disadvantages that they are poor in resistance to heat and cannot be used as heating media for deep-frying or frying.
In Japanese Laid-open Patent Publication (Tokuhyohei) No. 501812/1992, it is disclosed that a low calorie oil or fat can be provided using triglycerides composed of long-chain fatty acids and short-chain fatty acids. However, triglycerides composed of short-chain fatty acids have peculiar odor, and are not suitable as general purpose edible oils because foodstuffs to be cooked using them are limited. Further, medium-chain fatty acids are known to be lower in body fat accumulation because they are more easily be converted into energy (J. Lipid Res. 37, 708-726 (1996)). However, although triglycerides composed of medium-chain fatty acids are intrinsically high in safety, it is reported that if a large amount of them are ingested, symptoms such as diarrhea, nausea, stomach aches, heartburn and anorexia are caused. Oil or fat compositions containing diglycerides as effective components and being lower in body fat accumulation are disclosed in Japanese Laid-open Patent Publication Nos. 300826/1992, 60180/1996 and 176181/1998. However, the safety of oil or fat compositions abundantly containing diglycerides is not completely proved. Moreover, it is difficult to produce diglycerides in high concentration at low costs, and such oil or fat compositions have the disadvanage that they are hard to use for general purposes from the economical viewpoint. In Japanese Laid-open Patent Publication No. 269478/1996 is disclosed an oil or fat composition composed of diglycerides and triglycerides, which contains triglycerides having two medium-chain fatty acid residues in the molecule in an amount of 31% by mass or more and is less in body fat accumulation. However, this invention has the same problem as in the above Japanese Laid-open Patent Publication Nos. 300826/1992, 60180/1996 and 176181/1998 because diglycerides are also used as effective components. Further, the composition has the disadvantages that since a large amount of medium-chain fatty acids are contained, its smoke point is low and there is striking foaming, and thus it is not suitable for frying (deep frying or frying) cooking.
OBJECT AND SUMMARY OF THE INVENTION
The object of the invention lies in providing an oil or fat composition which is low in body fat accumulation, has equal cooking properties with conventional edible oils and has good flavor and high safety.
In order to attain the above object, the present inventors have made sequential researches, and as a result they have found that the amount of medium-chain fatty acid residues in all the fatty acid residues and the amount of triglycerides having two medium-chain fatty acid residues in all the triglycerides are closely related with the degree of body fat accumulation, and have completed this invention.
Thus the invention relates to an oil or fat composition being low in body accumulation, composed chiefly of triglycerides wherein the amount of medium-chain fatty acids in all the fatty acids composing the oil or fat composition is 5 to 23% by mass and the amount of triglycerides having two medium-chain fatty acid residues in the molecule in all the triglycerides is 1 to 20% by mass. The medium-chain fatty acids are preferably saturated fatty acids having 6 to 12 carbon atoms. Further, it is preferred that the amount of triglycerides having three medium-chain fatty acid residues in the molecule in all the triglycerides composing the oil or fat composition is 3% by mass or less. The amount of long-chain saturated fatty acids in all the long-chain fatty acids composing the oil or fat composition is 20% by mass or less. When emulsifiers, especially emulsifiers in specific combinations are incorporated into the oil or fat composition, frying (deep frying and frying) properties, particularly antifoaming can further be enhanced.
The invention also relates to an oil or fat composition for cooking being low in body fat accumulation and having equal cooking properties and stability in storage with conventional edible oil, which comprises such an oil or fat composition and conventional additives for oil or fat compositions for cooking.
DETAILED DESCRIPTION OF THE INVENTION
In the invention, when the term “frying” is used alone, it is assumed to include both deep frying and frying. This is also applied when a like word such as “fried” is used alone.
The oil or fat composition of the invention chiefly comprises triglycerides. The term “chiefly” is assumed to mean that triglycerides are contained in an amount of 85% by mass or more, preferably 95% by mass or more in the oil or fat composition.
The medium-chain fatty acids in the invention are assumed to mean fatty acids, particularly saturated fatty acids, having 6 to 12 carbon atoms. As examples, there can be mentioned caproic acid, caprylic acid, capric acid and lauric acid, and saturated fatty acids having 8 to 10 carbon atoms, particularly caprylic acid and capric acid are preferred. The long-chain fatty acids in the invention are assumed to mean saturated or unsaturated fatty acids having 14 or more, preferably 14 to 22 carbon atoms. As the long-chain fatty acids, there can be mentioned those having 14 or more, preferably 14 to 22 carbon atoms, for example, long-chain saturated fatty acids such as myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid and cerotic acid, and long-chain unsaturated fatty acids such as myristoleic acid, pentadecenoic acid, palmitoleic acid, hexadecatrienoic acid, heptadecenoic acid, oleic acid, linolic acid, □-linolenic acid, □-linolenic acid, octadecatetraenoic acid, icosenoic acid, icosadienoic acid, icosatr
Arimoto Megumi
Asami Fumie
Taguchi Nobuo
Takeuchi Hiroyuki
Nixon & Vanderhye P.C.
Paden Carolyn
The Nisshin OilliO Group, Ltd.
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