JP2007056181A - Functional olive oil, method for producing the same and use thereof - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain functional olive oil containing polyphenol in ≥60% residual ratio based on raw material oil and to provide a use thereof. <P>SOLUTION: The functional olive oil is obtained by a production method with which only physical operations are performed and no chemical treatment is carried out from oil collection from olive fruits to deodorization treatment, is of a type much containing active ingredients in spite of having no flavor characteristic of olive and contains polyphenol preferably in ≥60% residual ratio based on raw material oil. The method for producing functional olive oil comprises (a) a process for collecting oil from olive fruits and (b) a process for removing a smell component from the obtained oil by a distillation means and carrying out only physical treatments without chemical treatment at all from the process (a) to the process (b). The in vivo antioxidant composition comprises the functional olive oil as an active ingredient. The in vivo antioxidant composition is selected from the group consisting preferably of seasoning, food additive, food material, food and beverage, health food and beverage, external preparation for skin, medicine and feed. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to functional olive oil, a method for producing the same, and uses thereof.

  Olives are a plant that has been cultivated since ancient times, and the Mediterranean coast is a typical cultivated area. In Japan, Kagawa Prefecture is an important tourism resource (Shodoshima) as a prefectural flower and prefectural tree. As an application, it is especially useful as olive oil, and it is used not only in Europe but also in countries around the world including Japan and the United States. Olive oil is known to have various effects and has been used empirically for medicinal or cosmetic purposes since ancient times. In addition, olive fruits are used for food as they are, and in some cases they are salted as preserved foods. From this, it can be said that olive is a plant material that is stably available and highly safe for the human body.

  In recent years, olive oil is known to be a vegetable oil that is relatively difficult to oxidize, and trace amounts of polyphenols contained therein have attracted attention, and many studies have been made on their physiological effects (for example, Non-Patent Document 1). Olive oil is a general term for olive oil obtained by pressing olive fruit (pressed olive oil) and refined processed oils and blended with other olive oils. It is an oil used mainly for finishing in salads and pasta dishes. These olive oils have been steadily growing in demand in Japan, as a good image of health has been established among consumers. By the way, the above-mentioned compressed olive oil is generally not much different from vegetable oil on the market in its oxidative stability and heat stability, and it is not suitable for frying because it has a low smoke point. The fact is that its use is substantially limited to use as a seasoning such as pasta because it is more expensive than other fats and oils.

  Living organisms efficiently obtain energy necessary for survival by using oxygen. However, reactive oxygen species are generated as intermediates in the process of oxygen being converted to water in such energy metabolism. In general, as the reactive oxygen species, superoxide released by macrophage stimulation or the like, hydroxy radicals generated by radiation exposure, or the like are known. These reactive oxygen species are generated due to external triggers such as excessive radiation and ultraviolet radiation, intake of chemicals and tobacco, and internal factors such as ischemia reperfusion, inflammation, stress, and aging. In general, reactive oxygen species produced in excess in the living body are generally highly chemically reactive, and easily react with adjacent components such as lipids, nucleic acids, and proteins in the living body, leading to various diseases. Cause disability. Superoxide, a kind of reactive oxygen species, has been shown to be deeply related to various diseases. For example, LDL in arteries is oxidized by superoxide to form foam cells, causing arteriosclerosis. Is generated. Moreover, the production of hydroxy radicals brought about by irradiation of radiation gives serious damages such as carcinogenesis to the living body.

  As the toxicity of such reactive oxygen species to the living body becomes clear, antioxidants such as reactive oxygen species-eliminating substances having the activity of efficiently eliminating these active oxygen species are included in the living body or in foods, pharmaceuticals, agricultural chemicals, etc. It is useful as a protective agent against oxidative degradation of ingredients, and is expected to be used practically in the food industry, in particular, processed fishery products, health foods, and nutritional foods, as well as in the pharmaceutical / agrochemical and cosmetic fields.

In recent years, consumers have become more aware of the safety issues of food additives made of chemically synthesized products as well as antioxidants, and various antioxidants have been extracted mainly from raw materials derived from natural products. Its application is being studied. As a raw material derived from a natural product and having an antioxidant effect, for example, it is known that a water-soluble extract obtained from sesame defatted lees has antioxidant activity as a water-soluble antioxidant component in sesame seeds. (Patent Document 1 etc.). Further, it is well known that this defatted koji extract contains lignan glycosides, and it is known that the lignan glycosides have a strong hydroxy radical scavenging activity (Patent Document 2). etc). Under such circumstances, there are few examples that have been industrially put to practical use so far by stably utilizing the form of a raw material derived from a natural product and having an antioxidant effect as much as possible to stably supply the active ingredient derived from the natural product.
Japanese Examined Patent Publication No. 61-26342 Japanese Patent Laid-Open No. 8-208855 New Food Industry, Vol. 34, no. 4, 28-52, 1992

  An object of this invention is to provide the functional olive oil which contains polyphenol which is one of the active ingredients with the residual rate of the polyphenol with respect to raw material oil 60% or more, its manufacturing method, and its use.

The gist of the present invention is the following functional olive oil (1) to (3).
(1) Until the oil is extracted from the olive fruit and deodorized, it is a type that contains many active ingredients even though it does not have the unique flavor of olives obtained by a manufacturing method that does not involve any chemical treatment, but only physical operations. Functional olive oil.
(2) The functional olive oil according to (1) above, wherein the deodorization treatment is performed by vacuum steam distillation.
(3) The functional olive oil according to (1) or (2) above, wherein the polyphenol which is one of the active ingredients is contained at a residual ratio of polyphenol to the raw material oil of 60% or more.

The gist of the present invention is the following method (4) to (6) for producing functional olive oil.
(4) A method for producing functional olive oil, comprising the following steps:
(a) Oil is collected from olive fruit, (b) The step of removing odorous components from the obtained oil by distillation means is included, and the processes from (a) to (b) are all performed by physical operations only. A method for producing functional olive oil, characterized in that no treatment is performed.
(5) The method for producing functional olive oil according to (4) above, wherein the step (b) is performed by vacuum steam distillation.
(6) The functional olive oil according to (4) or (5) above, wherein the functional olive oil contains polyphenol which is one of active ingredients at a residual ratio of polyphenol to raw material oil of 60% or more. Manufacturing method.

The gist of the present invention is the in vivo antioxidant composition of the following (7) to (9).
(7) An in vivo antioxidant composition comprising the functional olive oil according to (1), (2) or (3) as an active ingredient.
(8) The in vivo antioxidant composition according to the above (7), which is a composition containing functional olive oil.
(9) The above composition is in a form selected from the group consisting of seasonings, food additives, food materials, foods and drinks, health foods and drinks, pharmaceuticals and feeds containing functional olive oil as an active ingredient The in vivo antioxidant composition according to (7) or (9).

  Olive oil is classified into three types: pure virgin oil that has been squeezed from fruit, refined oil that removes color and fragrance from the virgin oil, and pure oil that is a blend of virgin oil and refined oil. Virgin oil just squeezed from the fruit has attracted attention in the recent olive oil boom, but the scent peculiar to olives has a strong preference, and there is a great demand for refined oil, removing the scent and color It is. However, in the case of refined oil, it was a drawback that most of the useful components were removed by performing the processing (see FIG. 4). Therefore, according to the present invention, a new type of olive oil that does not have a scent but contains many useful ingredients and is not found in similar products worldwide has been realized. The olive oil of the present invention contains polyphenol, which is one of the active ingredients, in a residual ratio of polyphenol to raw material oil of 60% or more, which is approximately 60 times that of existing products manufactured through deoxidation, decolorization and deodorization treatment processes. It is contained above, and its physiological action and the like possessed by polyphenols can be used effectively. Since it is olive oil, it can be widely used in the form selected from the group consisting of seasonings, food additives, food materials, foods and drinks, health foods and drinks, pharmaceuticals, and feeds in the same manner as ordinary oils and fats.

The polyphenol which the functional olive oil of this invention contains as an active ingredient is demonstrated.
For the components separated from olive oil, the term “polyphenol” has come to be used because most of them are polyhydroxy derivatives. “Olive Oil-Chemistry and Technology” author D. Boskou says, “The term polyphenols are used for convenience, but not all of them are polyhydroxy derivatives, and this fraction is a mixture of complex compounds whose chemistry In addition, there is no official method for measuring natural phenols in olive oil, so the total polyphenol content and the percentage of individual substances published by each researcher have not been established. "It is difficult to compare the results."
In the present invention, the Folin-Denis method was used for evaluating the polyphenol content.

The content of polyphenols in olive oil depends on the variety, cultivation environment (region, altitude, soil, weather, etc.), cultivation method (especially whether pests are present, irrigation, fertilization, harvest time and method), post-harvest fruit treatment, There are considerable variations depending on the method of oil collection and the method of oil storage [Refer to Oil Vol. 53, No. 2 (2000) (see FIG. 6 of the present invention)). According to FIG. 6, the unit of polyphenol content on the vertical axis is mg / l, but 1/10 is approximately mg / 100 g. This data shows that polyphenol content varies depending on the variety.
Since olive is an agricultural product as described in the above-mentioned reference, there is a difference in the polyphenol content in the raw oil when producing functional olive oil. It was confirmed from a recent test operation that the polyphenol content may vary depending on the raw material even though the processing method is the same. On the other hand, since the polyphenol content of the existing product is almost removed by the processing, it is close to zero, that is, it can be said to take a certain value.

  The functional olive oil of the present invention was manufactured through the deoxidation, decoloration and deodorization treatment process based on the polyphenol content of existing products (deacidified → decolorized → deodorized) for the evaluation of processing effectiveness. Although it can be evaluated as “60 times or more of existing products”, in this evaluation method, not only the processing method but also the elements derived from the raw materials are affected by the above reasons. At present, the quality standard of raw material oil has set the standard of polyphenol content to be 40mg / 100mg or more. However, there is a possibility that this standard may not be met due to the natural environment in the future (changes in weather, climate, etc.).

Therefore, in the present invention, a method is used in which the effectiveness of the processing method can be evaluated, and an evaluation is performed based on “the residual ratio of polyphenol relative to the raw material oil”.
The evaluation method is as follows.
In the usual refining process manufactured through the deoxidation, decolorization and deodorization process steps, the remaining ratio of olive polyphenol to crude oil is 41.9 mg / 100g of crude oil compared to 0.4mg / 100g of the measurement result. ,

0.4 ÷ 41.9 × 100 ≒ 1%

In contrast, the functional oil tested this time is 26.2mg / 100g, so the residual rate is

26.2 ÷ 41.9 × 100 ≒ 62.5%

As described above, the useful component polyphenol that is almost removed by the usual production method can be left at a ratio of 60% or more while removing the odor component when the production method of the present invention is used.
By this evaluation method, even if raw materials having different polyphenol contents are used, a quantitative evaluation for the processing method can be performed.

  The olive plant (Olea europae L.) used as a raw material of the present invention can be used regardless of the production area such as domestic production, European production, food use or oil extraction. The functional olive oil of the present invention can be obtained from the fruit of an olive plant that is a natural plant. There are two methods for obtaining olive oil from olive fruit: a pressing method in which fruits are ground and pressed, and a centrifugal method in which oil is separated by a centrifuge. In recent years, the centrifugal separation method has become mainstream. In the present invention, “oil extraction” is used in the meaning including the compression method and the centrifugal method.

The functional olive oil of the present invention uses virgin olive oil having the following quality characteristics as a raw material (crude oil). Although JAS quality standards are referenced, the following (6) acid value is 2.0 or less in the normal JAS standard, but 1.0 or less is necessary to satisfy the quality characteristics of functional olive oil. The following analysis items (3) to (11) are in accordance with the standard oil analysis method. Analysis item (12) was converted to gallic acid (garlic acid) by the Folin-Denis method.
(1) General condition
It must be almost clear.
(2) Color A specific color.
(3) Water and impurities must be 0.30% or less.
(4) Specific gravity (25 ° C / 25 ° C) 0.907 to 0.913.
(5) Refractive index (25 ° C) 1.466 to 1.469.
(6) Acid value is 1.0 or less.
(7) Saponification value 184-196.
(8) The iodine value should be 75-94.
(9) Unsaponifiable matter must be 1.5% or less.
(10) Oleic acid composition 70% or more.
(11) Peracid peroxide price 20 meq / kg or less.
(12) Polyphenol content (as gallic acid) 40mg / 100g or more.

  First, virgin olive oil, which is crude oil, is applied to the deodorization process (see FIG. 2). As a deodorizing method suitable for the present invention, a vacuum steam distillation method, that is, a method of distilling off an odorous substance having a higher volatility than glycerides contained in crude oil under reduced pressure and increasing the volatility under high temperature conditions. There is. According to this method, steam is continuously blown into the reaction vessel into the crude oil, and odor components (odor substances) including free fatty acids are removed together with the steam generated therefrom. In the case of this vacuum steam distillation method, from the viewpoint of obtaining a good deodorizing effect, the pressure in the reaction vessel is 0.5 to 6 mmHg, preferably 2 to 4 mmHg, and the oil temperature of crude oil is 180 to 280 ° C, preferably 230 to 280 ° C. and the reaction time is set to 30 to 90 minutes, preferably 60 to 90 minutes. The amount of water vapor blown into the crude oil depends on the contact efficiency between the oil and water vapor (which is proportional to the degree of vacuum or the amount of blown water vapor). The amount of steam blown to increase the deodorization efficiency is proportional to the oil flow rate, the amount of volatile distillate in the oil and the degree of vacuum, but inversely proportional to the vapor pressure of the volatile distillate at the operating temperature and the distillation efficiency of the deodorizer. To do. In improving the contact efficiency between such oil and water vapor, the amount of water vapor is 0.5 to 6% by weight, preferably 1 to 3% by weight, based on the weight of the crude oil, in the above degree of vacuum (pressure condition). And In place of this steam blowing, other deodorizing means used in the technical field such as molecular distillation method for mainly distilling crude oil under high vacuum can also be used. .

  During this deodorization treatment, flavor stabilizers, antifoaming agents, antioxidants, anti-caking agents, fat crystal modifiers, pigments are added to give taste and diversity to the quality of the final functional olive oil. In addition, processing aids and additives usually used in the technical field, such as vitamins, can be arbitrarily used.

A flavor stabilizer is an auxiliary to the antioxidant activity of tocopherol, which is an antioxidant naturally contained in fats and oils, that is, it generates a metal oxidation promoter and a metal double salt to suppress its oxidation promotion activity, Antioxidant property is enhanced by interaction, and organic acids such as citric acid and malic acid can be used in the present invention.
In the present invention, for example, in the case of citric acid, an amount of 0 to 50 ppm by weight, preferably 10 to 20 ppm by weight of crude oil is used.

An antifoaming agent exhibits an antifoaming effect against foaming due to deterioration of the oil. For example, a silicone resin falls under this, and according to this, the thermal polymerization of the oil is substantially improved to improve the oil. It also functions as a heat stabilizer that suppresses the increase in acid value and viscosity of oil and reduces oil consumption.
When silicon resin is used, it is used in an amount of 0 to 6 ppm by weight of crude oil, preferably 2 to 3 ppm by weight.

Antioxidants that are permitted by the Food Sanitation Act can be used as antioxidants, such as guaiac oil, diethylhydroxytriene (BHT), nordihydroguaiaretic acid (NDGA), butylhydroxyanisole (BHA). , Propyl gallate / propyl citrate, L-ascorbic acid, L-ascorbic acid-stearic acid ester, L-ascorbic acid-palmitic acid ester, and natural such as rosemary extract, tea extract, licorice extract, etc. An extract of the product can be used.
In addition, tocopherol can be used as another antioxidant, and in this case, it is added at a concentration of 0 to 400 ppm by weight, preferably 100 to 200 ppm by weight of crude oil.

  And the functional olive oil of this invention obtained through the deodorizing process mentioned above is oleic acid of the quantity of at least 70 weight% or more of the total fatty acid weight of this functional olive oil, and 1-3 of the weight of this functional olive oil. It contains unsaponifiable matter in an amount of% by weight, has a smoke point of 190-240 ° C., and has the following analytical values.

The functional olive oil of the present invention is generally as follows when the following quality characteristics are listed with reference to JAS quality standards. The following analysis items (3) to (11) are in accordance with the standard oil analysis method. Analysis item (12) was converted to gallic acid (garlic acid) by the Folin-Denis method.
(1) General condition
Good flavor.
(2) Color A specific color.
(3) Water and impurities shall be 0.15% or less.
(4) Specific gravity (25 ° C / 25 ° C) 0.907 to 0.913.
(5) Refractive index (25 ° C) 1.466 to 1.469.
(6) Acid value is 0.60 or less.
(7) Saponification value 184-196.
(8) The iodine value should be 75-94.
(9) Unsaponifiable matter must be 1.5% or less.
(10) Oleic acid composition 70% or more.
(11) Peracid peroxide price 5 meq / kg or less.
(12) Polyphenol content (as gallic acid) 25mg / 100g or more.

  And according to the other aspect of this invention, the olive oil for frying formed by mix | blending virgin olive oil with the above-mentioned functional olive oil is also provided. In this olive oil for frying, the virgin olive oil added to the functional olive oil of the present invention is good for the olive oil for frying (mixed oil) finally obtained without impairing the performance of the functional olive oil of the present invention. From the viewpoint of imparting olive flavor, the acid value is 6.6 or less, preferably 2.0 or less, and virgin in an amount of at most 30% by weight, preferably 10 to 20% by weight, based on the weight of olive oil for frying Olive oil is used.

  According to the functional olive oil or frying olive oil of the present invention thus produced, it has improved heat stability, oxidation stability and storage stability, and exhibits excellent frying oil suitability. Foods fried with the functional olive oil or frying olive oil of the invention exhibit excellent functions and tastes that cannot be obtained with conventional vegetable oils.

  The functional olive oil of the present invention contains polyphenol, which is one of the active ingredients, approximately 60 times that of existing products manufactured through deoxidation, decolorization and deodorization treatment steps (see FIG. 4).

The purification conditions of the existing refined olive oil are as follows (see FIG. 3).
<Deoxidation process>
Heat virgin olive oil as raw material to 60 ℃ ± 2 ℃.
Next, with respect to the acid value of the raw virgin olive oil, the caustic soda amount calculated by the following formula is diluted to a concentration of 1.8% and added to the raw material.
Caustic soda required for deoxidation = virgin olive amount (kg) ÷ 1,000 × raw acid value × 0.8 × 1.1
After adding 1.8% caustic soda, add 70% hot water twice as much as 1.8% caustic soda solution and wash with water.
Leave for at least 20 hours.
<Decolorization conditions>
After standing, the soap and water generated by the addition of caustic soda are extracted from the bottom of the tank, then dehydrated by bringing the oil into contact with a jacket pan heated to high temperature under vacuum conditions (around 100 mmHg), and the activated clay is 2.0%. Add wt%.
After adding the activated clay, the mixture is stirred for 20 to 40 minutes under vacuum conditions (around 100 mmHg) and then filtered to remove the activated clay on which the pigment component is adsorbed from the oil.
<Deodorization conditions>
Vacuum is set to 0.5 to 6 mmHg, preferably 2 to 4 mmHg, oil temperature of crude oil is set to 180 to 280 ° C, preferably 220 to 240 ° C, and reaction time is set to 30 to 90 minutes, preferably 40 to 60 minutes To do. The amount of water vapor blown into the crude oil depends on the contact efficiency between the oil and water vapor (which is proportional to the degree of vacuum or the amount of blown water vapor). The amount of steam blown to increase the deodorization efficiency is proportional to the oil flow rate, the amount of volatile distillate in the oil and the degree of vacuum, but inversely proportional to the vapor pressure of the volatile distillate at the operating temperature and the distillation efficiency of the deodorizer. To do. In improving the contact efficiency between such oil and water vapor, the amount of water vapor is 0.5 to 6% by weight, preferably 1 to 3% by weight, based on the weight of the crude oil, in the above degree of vacuum (pressure condition). And

It is well known that polyphenol, which is one of the active ingredients of the functional olive oil of the present invention, has an antioxidant effect. According to Japanese Patent Laid-Open No. 2001-181632, it has been proved by experiments that an olive extract has an active oxygen removing function, a superoxide scavenging activity, a hydroxy radical scavenging activity, and the like. Therefore, the functional olive oil of the present invention can be expected to have these functions and activities.
The antioxidant effect of olive extract is as follows.
The active oxygen removal function refers to a function of suppressing, capturing, erasing, disproportionating, decomposing, and the like in the living body. Here, the reactive oxygen species mainly indicates superoxide, hydroxy radical, perhydroxy radical, hydrogen peroxide, singlet oxygen, and the like, and further, peroxides such as lipids, proteins, carbohydrates, nucleic acids and the like. It also includes derived free radicals.
The superoxide scavenging activity is an activity that disproportionates and invalidates superoxide generated by one-electron reduction of oxygen molecules. Superoxide is produced, for example, in white blood cells, mitochondria, etc. in the living body and cannot be spared in the life activity using oxygen. In addition, superoxide is relatively low in reactivity and reacts only with limited substances such as iron and nitric oxide, but leads to the generation of other active oxygen species such as hydrogen peroxide generation source, Since it has an effect of causing oxidative damage to biological components, it is an important reactive oxygen species that should be eliminated immediately after generation.
Further, the hydroxy radical scavenging activity is an activity for capturing and stabilizing hydroxy radicals generated by various factors. Hydroxy radicals, for example, cannot be spared in the life activity using oxygen, and are the most reactive chemical species among the various reactive oxygen species, and are the most capable of oxidative damage to all biological components. It is a highly toxic reactive oxygen species. One of the generation routes of this hydroxyl radical is the Fenton reaction in which iron ions present in the body are involved in hydrogen peroxide or superoxide, but there is an effective mechanism for removing hydroxyl radicals in the body. Therefore, intake of a substance having hydroxy radical scavenging activity is indispensable.
And the application to a biological body can acquire various secondary effects by using it for food and drink, a pharmaceutical, a fertilizer, feed, and a skin external preparation. For example, excellent in vivo antioxidant effects such as an antioxidant effect, various disease preventing effects and an anti-aging effect can be obtained.
The antioxidant effect is an effect of inhibiting or preventing various components such as lipids, proteins, carbohydrates, and nucleic acids in the living body from being oxidized and converted into components different from the original components. Therefore, this effect is useful in terms of preventing oxidative degradation of components contained in the living body, and is expected to be used practically in the fields of pharmaceuticals, agricultural chemicals, and cosmetics in addition to health foods and nutritional foods. is there. Specifically, it can be applied as foods and drinks, pharmaceuticals, feeds and skin external preparations to obtain in vivo antioxidant effects such as various disease prevention effects and anti-aging effects.
The in vivo antioxidant effect refers to the effect of protecting vital biological components in life activities by removing reactive oxygen species that cannot be avoided in vivo. In general, reactive oxygen species generated in vivo strongly oxidize vital biological components such as lipids, proteins, carbohydrates, and nucleic acids, especially lipids containing unsaturated fatty acids, Transforms or decomposes into different components. Furthermore, it is known that the accumulation of such a phenomenon in the body causes various diseases and aging phenomena. It has also become clear that this will lead to prevention and improvement.

Therefore, the functional olive oil of the present invention protects biological components by the in vivo antioxidant effect based on the physiological action and the like of polyphenols contained approximately 60 times that of existing products. It has various disease prevention effects and / or anti-aging effects that can prevent and ameliorate various diseases and aging phenomena.
Functional olive oil can enjoy in vivo antioxidant effect when ingested, and contributes significantly to maintaining a healthy body or making skin beautiful by effectively protecting biological components. Is.
The in vivo antioxidant effect can be examined by, for example, animal tests. In the test, rats were given a feed containing a functional olive oil containing polyphenols approximately 60 times that of an existing product, and in a case where a feed containing an existing product was given. This study examines what difference occurs in the antioxidant capacity. This result shows the same tendency for humans. What is necessary is just to measure the antioxidant power of the rat liver itself specifically, for example with the in vivo antioxidant power. In this test, it can be seen that when the feed containing the functional olive oil of the present invention is given, the in vivo antioxidant power is significantly improved compared to the case where the feed containing the existing product is given. That is, it can be seen that the functional olive oil of the present invention clearly has an in vivo antioxidant effect. Similarly, when the dose of the functional olive oil is increased or decreased, the in vivo antioxidant power varies depending on the dose. That is, this shows that the dose of the functional olive oil and the in vivo antioxidant effect are in a substantially proportional relationship, and the in vivo antioxidant effect of the functional olive oil is dependent on the dose. . This means that when the functional olive oil of the present invention is developed for various uses, an in vivo antioxidant effect according to the amount of use can be obtained. This is very preferable.

  Moreover, the in vivo antioxidant effect of the functional olive oil of the present invention can be evaluated by a test ingested by a human. For example, when a person orally ingests the functional olive oil of the present invention prepared in various dosage forms such as a functional olive oil as it is or in a capsule containing the functional olive oil, and an existing product It is to evaluate what kind of difference occurs in comparison with the case of ingesting food. Specifically, the in vivo antioxidant power in this case is, for example, collecting blood of a subject at regular intervals (for example, every 10 days) during the test period, preparing serum by centrifugation, etc. What is necessary is just to measure the amount of lipid peroxide (PCOOH). In this test, when a person ingests the functional olive oil of the present invention orally, the amount of lipid peroxide decreases with the passage of time from the start of the test, and the amount of lipid peroxide produced is greatly suppressed after 30 days. On the other hand, when an ingestion of an existing product is ingested, the effect of suppressing the formation of such lipid peroxide is low. Therefore, when the functional olive oil of the present invention is ingested, it is significantly in vivo resistant. It can be seen that the oxidizing power is improved. That is, it can be seen that the functional olive oil of the present invention clearly has an in vivo antioxidant effect on the human body. Furthermore, when it is used as the functional olive oil of the present invention, particularly as an in vivo antioxidant composition, it exhibits various disease prevention effects and / or anti-aging effects.

  Olive, which is a raw material of this functional olive oil, is a plant raw material that can be stably obtained. Since it is an olive oil that is derived from nature and is obtained from olives that are widely used for food and food, it can be said to be a highly safe oil for the human body.

ADVANTAGE OF THE INVENTION According to this invention, the antioxidant composition containing the functional olive oil which has an active oxygen removal function can be obtained. It can be obtained by a production method in which no chemical treatment is performed by only physical operation until the oil is extracted from olive fruit and deodorized, without performing the chemical treatment step from the normal olive oil production step. Since it can manufacture without performing a chemical treatment process, it is preferable from the viewpoint of cost and from the viewpoint of effective use of resources.
The functional olive oil of the present invention can be used not only in the same manner as normal olive oil as described above, but also by utilizing its functionality to provide healthy foods and drinks, nutritional foods and drinks for patients, as well as livestock, poultry and fish. It has become possible to develop feed for domestic animals. When the functional olive oil of the present invention is used taking advantage of its functionality, its content is not particularly limited, but can be appropriately adjusted depending on the degree of intended function, usage mode, usage amount, etc. 01 to 100% by mass. This functional olive oil can be used for the human body and other foods and drinks, pharmaceuticals, feeds and skin external preparations. It can also be taken orally or applied to the skin. Can be incorporated into oral and parenteral products according to conventional methods and used in various fields such as seasonings, food additives, food ingredients, food and drink, health food and drink, topical skin preparations, pharmaceuticals and feed Can do. For example, when blended with food and drink, food and drink having an in vivo antioxidant effect and antioxidant effect can be provided. From the effect of preventing lifestyle-related diseases, it can be expected to be used as health food, nutritional food, and the like. In addition, it can be used for livestock and fish feed and feed. By using it in the human body, other foods and drinks, pharmaceuticals, fertilizers, feeds and skin external preparations, excellent in vivo antioxidant effects such as antioxidant effects, various disease preventing effects and anti-aging effects can be obtained. Furthermore, it can be easily obtained from olive plants, which is preferable from the viewpoint of cost and effective utilization of resources.

  Details of the present invention will be described in Examples. The present invention is not limited in any way by these examples.

Production of functional olive oil Virgin olive oil was deodorized using crude oil (see Fig. 1). Water and impurities of this virgin olive oil, specific gravity, refractive index, acid value, saponification value, iodine value, unsaponifiable matter, oleic acid composition, peracid persal value, standard oil analysis test method (I) [ Established by Japan Oil Chemists 'Society, 1996 edition, Japan Oil Chemists' Society]. The polyphenol content was measured by the Folin-Denis method. The results are as follows.

 (1) Moisture and impurities 0.08%, specific gravity 0.9120, refractive index 1.4674, acid number 0.35, saponification number 190.5, iodine number 80.9, unsaponifiable matter 1.00%, oleic acid composition 73.9%, peracid peroxide 9.3 meq / kg, Polyphenol content 41.9 mg / 100 g: This crude oil was blown into water in a vacuum steam distillation reaction vessel (pressure in the reaction vessel: 3 Torr) for 50 minutes.

  Moisture and impurities of the functional olive oil thus obtained in this example, specific gravity, refractive index, acid value, saponification value, iodine value, unsaponified product, oleic acid composition, peracid perseverance value Items were measured in accordance with the Standard Oil Analysis Test Method (I) [Established by the Japan Oil Chemists 'Society, 1996, Japan Oil Chemists' Society] The results of measuring the polyphenol content by the Folin-Denis method are as follows.

 (2) Moisture and contaminants 0.04%, specific gravity 0.9118, refractive index 1.4674, acid number 0.12, saponification number 190.5, iodine number 81.7, unsaponifiable 0.80%, oleic acid composition 73.9%, peracid per compound number 0.6 meq / kg, Polyphenol content 23.9mg / 100g.

The difference in the amount of polyphenol remaining in the production of functional olive oil according to the deodorizing conditions was investigated.
The same experiment as in Example 1 was performed with the deodorizing treatment conditions being 1) 200 ° C., 30 minutes, 2) 210 ° C., 50 minutes, and 3) 220 ° C., 50 minutes. As a comparison experiment, the same experiment as a normal purification process through deoxidation, decolorization and deodorization treatment steps was performed.
The result evaluated by the residual ratio of the polyphenol with respect to the raw material oil after processing is shown in FIG.
The useful component polyphenol, which is almost removed by the usual production method, could remain at a rate of 65.5% or more when the deodorizing conditions were 1) 200 ° C. and 30 minutes.
In Example 1, the polyphenol content was 59 times, and in 1) of this example, 65.5%, a production method containing 60 times or more could be confirmed. Furthermore, when the content of α-tocopherol (vitamin E) was measured (by liquid chromatographic analysis), the content was originally small (0.41 mg / 100 g for crude oil), so there was no significant difference. It was confirmed that the amount of vitamin E tends to increase as the polyphenol content increases.

  Olive oil is classified into three types: pure virgin oil that has been squeezed from fruit, refined oil that removes color and fragrance from the virgin oil, and pure oil that is a blend of virgin oil and refined oil. Virgin oil just squeezed from the fruit has been attracting attention in the recent olive oil boom, but for the Japanese, the olive-specific fragrance is still familiar, and there is a great demand for refined oil from which the aroma and color have been removed is the current situation. However, in the case of refined oil, the disadvantage is that most of the useful components are removed by processing. Therefore, the present invention can provide a functional olive oil of a type that does not have a scent but contains many useful components, and has a functionality and a olive-specific scent, or a blend with an olive-scented oil. And there is a possibility of expanding demand in new fields.

It is drawing explaining the deodorizing process in the manufacturing method of the functional olive oil of this invention. It is drawing explaining the manufacturing method of the functional olive oil of this invention. It is drawing explaining the existing processing method of vegetable oil. It is a drawing explaining the difference in quality between existing olive refined oil and this product (functional oil). It is drawing which shows the difference in the amount of residual polyphenols by process conditions. It is drawing which shows the polyphenol content of the oil according to the kind extracted from fats and oils Vol.53, No.2 (2000).

Claims (9)

  A functional olive oil with a lot of active ingredients that does not have the unique flavor of olives, which is obtained by a manufacturing method that does not perform any chemical treatment, only physical operations, until the oil is extracted from the olive fruit and deodorized. .   The functional olive oil according to claim 1, wherein the deodorization treatment is performed by vacuum steam distillation.   The functional olive oil according to claim 1 or 2, which contains polyphenol as one of active ingredients at a residual ratio of polyphenol to raw material oil of 60% or more. A method for producing functional olive oil comprising the following steps:
(a) Oil is collected from olive fruit, (b) The step of removing odorous components from the obtained oil by distillation means is included, and the processes from (a) to (b) are all performed by physical operations only. A method for producing functional olive oil, characterized in that no treatment is performed.   The method for producing functional olive oil according to claim 4, wherein the step (b) is performed by vacuum steam distillation.   6. The method for producing functional olive oil according to claim 4, wherein the functional olive oil contains polyphenol which is one of active ingredients at a residual ratio of polyphenol to raw material oil of 60% or more.   An in vivo antioxidant composition comprising the functional olive oil according to claim 1, 2 or 3 as an active ingredient.   The in vivo antioxidant composition according to claim 7, which is a composition containing functional olive oil. The above composition is in a form selected from the group consisting of a seasoning, a food additive, a food material, a food and drink, a health food and drink, a topical skin preparation, a pharmaceutical, and a feed containing functional olive oil as an active ingredient Item 9. The in vivo antioxidant composition according to Item 7 or 8.