Oil composition

Abstract

To provide a fat composition that contains an abundance of α-linolenic acid and keeps a flavor of olive oil even after exposure and preservation.SOLUTION: A fat composition contains components (A), (B), and (C): (A) a fat that contains 20-70 mass% of α-linolenic acid in constituent fatty acids; (B) a vitamin C fatty acid ester; and (C) an olive oil flavor, an olive oil or a combination of them. Preferably, the content of the component (B) vitamin C fatty acid ester is 0.005-0.2 mass%, the content of the component (C) olive oil flavor is 0.01-0.5 mass%, the content of the component (C) olive oil is 20-85 mass%, the content of the component (A) fat is 10-99.985 mass%, and the content of diacylglycerol in the component (A) fat is 15 mass% or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an oil or fat composition. [Background technology]

[0002] α-linolenic acid (C18:3, ALA), which is abundant in flaxseed and other foods, is known to be converted into highly physiologically active eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) once ingested, and in recent years, various functional oils rich in α-linolenic acid have been proposed (e.g., Patent Document 1). However, fats and oils rich in α-linolenic acid have very low oxidation stability and easily produce unpleasant odors. Therefore, fats and oils are usually made to contain antioxidants such as tocopherol, rosemary extract, ascorbic acid fatty acid ester, catechin, lecithin, etc. to prevent the deterioration of the flavor of the fats and oils. In addition, flavor oils such as roasted sesame oil are also blended to improve the flavor (for example, Patent Document 2).

[0003] On the other hand, unrefined olive oil obtained by squeezing olives is characterized by a fruity olive aroma and a green, grassy aroma. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2002-138297 A [Patent Document 2] JP 2019-170301 A Summary of the Invention [Problem to be solved by the invention]

[0005] The present inventors considered that fats and oils having the unique olive oil aroma and rich in α-linolenic acid would be useful as edible fats and oils having both a favorable flavor and high functionality. However, when olive oil flavoring or olive oil was added to obtain fats and oils rich in α-linolenic acid having the olive oil aroma, the inventors found that there was a problem in that the aroma weakened over time, especially under light exposure. Therefore, the present invention relates to providing an oil rich in α-linolenic acid that has the aroma of olive oil even after storage under exposed light. [Means for solving the problem]

[0006] The present inventors conducted extensive research to solve the above problems and discovered that by incorporating a vitamin C fatty acid ester and olive oil fragrance and / or olive oil into an oil or fat rich in α-linolenic acid, the aroma of olive oil can be maintained or enhanced even when stored in light-exposed conditions.

[0007] That is, the present invention relates to a composition comprising the following components (A), (B) and (C): (A) Fats and oils in which 20 to 70% by mass of the constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester (C) olive oil flavoring, olive oil, or a combination thereof The present invention provides an oil composition comprising: Effect of the Invention

[0008] According to the present invention, it is possible to provide an oil composition that retains the pleasant aroma of olive oil even after storage under exposure to light and has high functionality of α-linolenic acid. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The oil and fat composition of the present invention contains (A) an oil and fat in which 20 to 70% by mass of the constituent fatty acids is α-linolenic acid. In this specification, "(A) an oil and fat in which 20 to 70% by mass of the constituent fatty acids is α-linolenic acid" is also referred to as "component (A) oil and fat". From the viewpoint of usability, the content of the component (A) oil or fat in the oil or fat composition is preferably 10 mass% (hereinafter simply referred to as "%") or more, more preferably 15% or more, and is preferably 99.985% or less, more preferably 99.95% or less. The content of the component (A) oil or fat in the oil or fat composition is preferably 10 to 99.985%, more preferably 15 to 99.95%.

[0010] In the present invention, the content of α-linolenic acid in the fatty acids constituting the oil of component (A) is 20 to 70%. From the viewpoint of physiological effects, the content of α-linolenic acid in the fatty acids constituting the oil is 20% or more, preferably 30% or more, more preferably 40% or more, more preferably 45% or more, more preferably 50% or more, and even more preferably 52% or more, and from the viewpoint of oxidation stability, it is 70% or less, preferably 65% ​​or less, more preferably 60% or less. The content of α-linolenic acid in the fatty acids constituting the oil or fat of component (A) is 20 to 70%, preferably 30 to 70%, more preferably 40 to 65%, even more preferably 45 to 65%, even more preferably 50 to 60%, and even more preferably 52 to 60%. In this specification, the amount of fatty acid is calculated as the amount of free fatty acid.

[0011] In the present invention, the constituent fatty acids other than α-linolenic acid that constitute the oil or fat are not particularly limited, and may be either saturated fatty acids or unsaturated fatty acids. From the viewpoints of flavor and industrial productivity of the oil, the content of unsaturated fatty acids in the fatty acids constituting the oil is preferably 60 to 100%, more preferably 70 to 100%, and even more preferably 80 to 99.5%. From the viewpoint of physiological effects, the number of carbon atoms of the unsaturated fatty acids is preferably 14 to 24, and more preferably 16 to 22.

[0012] In particular, the content of linoleic acid (C18:2) in the fatty acids constituting the oils and fats is preferably 5% or more, more preferably 10% or more, from the viewpoint of industrial productivity, and is preferably 40% or less, more preferably 30% or less, and even more preferably 20% or less. The content of linoleic acid in the fatty acids constituting the fats and oils is preferably 5 to 40%, more preferably 5 to 30%, and even more preferably 10 to 20%.

[0013] Furthermore, the content of oleic acid (C18:1) in the fatty acids constituting the oil or fat is preferably 10% or more, and preferably 65% ​​or less, more preferably 50% or less, and even more preferably 30% or less, from the viewpoint of industrial productivity. The content of oleic acid in the fatty acids constituting the fat or oil is 10 to 65%, more preferably 10 to 50%, and even more preferably 10 to 30%.

[0014] The total content of saturated fatty acids in the fatty acids constituting the oil or fat is preferably 30% or less, more preferably 20% or less, even more preferably 10% or less, even more preferably 7% or less, and is preferably 0.5% or more, from the standpoints of appearance, physiological effects, and industrial productivity of the oil or fat. The saturated fatty acid preferably has 14 to 24 carbon atoms, and more preferably has 16 to 22 carbon atoms.

[0015] In the present invention, the fat or oil contains at least one of monoacylglycerol, diacylglycerol, and triacylglycerol. There is no particular limitation on the type of fat or oil, and any fat or oil may be used as long as it can be used as an edible fat or oil. In the present invention, the higher the concentration of diacylglycerol in component (A) the oil or fat, the easier it is to contain (B) vitamin C fatty acid ester, which can enhance the aroma of olive oil. Therefore, from the standpoint of effectively exerting the effect, it is preferable for the oil or fat to contain a high amount of diacylglycerol. The content of diacylglycerol in the component (A) oil or fat is, from the standpoint of the solubility of component (B) and the physiological effects, preferably 15% or more, more preferably 20% or more, even more preferably 25% or more, even more preferably 30% or more, even more preferably 50% or more, even more preferably 60% or more, even more preferably 70% or more, and even more preferably 80% or more, and from the standpoint of industrial productivity, preferably 99.5% or less, more preferably 98% or less, even more preferably 95% or less, and even more preferably 90% or less. The content of diacylglycerol in the component (A) oil or fat is preferably 15 to 99.5%, more preferably 20 to 98%, even more preferably 25 to 98%, even more preferably 30 to 95%, even more preferably 50 to 95%, even more preferably 60 to 90%, even more preferably 70 to 90%, and even more preferably 80 to 90%.

[0016] In addition, the content of triacylglycerol in the component (A) fat or oil is, from the viewpoint of industrial productivity of the fat or oil, preferably 1% or more, more preferably 2% or more, even more preferably 5% or more, even more preferably 10% or more, and is preferably 85% or less, more preferably 80% or less, even more preferably 75% or less, even more preferably 50% or less, even more preferably 25% or less. The content of triacylglycerol in the component (A) oil or fat is preferably 1 to 85%, more preferably 2 to 80%, even more preferably 2 to 75%, even more preferably 5 to 50%, and even more preferably 10 to 25%.

[0017] The content of monoacylglycerol in the component (A) fat or oil is preferably 5% or less, more preferably 3% or less, even more preferably 2% or less, even more preferably 1.5% or less, and preferably more than 0%, from the viewpoints of flavor, industrial productivity of the fat or oil, and oxidation stability. The content of monoacylglycerol in the fat or oil may be 0%.

[0018] The content of free fatty acid or its salt in the oil or fat component (A) is preferably 3% or less, more preferably 2% or less, further preferably 1% or less, and also preferably more than 0%, from the viewpoints of flavor and oxidation stability. The content of free fatty acid or its salt in the oil or fat component may be 0%. The fatty acid composition of the triacylglycerol, diacylglycerol and monoacylglycerol may be the same or different.

[0019] The oil and fat composition of the present invention contains (B) a vitamin C fatty acid ester. Hereinafter, in this specification, the "vitamin C fatty acid ester" is also referred to as "component (B)". The vitamin C fatty acid ester used in the present invention is an ester of L-ascorbic acid and a higher fatty acid, and a commercially available product, preferably a commercially available product for food and drink, can be used. As the higher fatty acid, a linear saturated fatty acid having 12 to 22 carbon atoms is preferable. The vitamin C fatty acid ester is preferably vitamin C palmitate or vitamin C stearate, more preferably vitamin C palmitate, since these esters retain the pleasant scent of olive oil even after storage under exposure to light.

[0020] In the present invention, the content of component (B) in the oil or fat composition is preferably 0.005% or more, more preferably 0.01% or more, and even more preferably 0.02% or more, from the viewpoint of effectively exerting the effects, and is preferably 0.2% or less, more preferably 0.15% or less, and even more preferably 0.1% or less, from the viewpoints of the solubility and flavor of component (B). The content of component (B) in the oil or fat composition is preferably 0.005 to 0.2%, more preferably 0.01 to 0.15%, and even more preferably 0.02 to 0.1%.

[0021] In the present invention, the content of component (B) relative to the component (A) oil or fat is preferably 0.02% or more, more preferably 0.03% or more, and even more preferably 0.05% or more in terms of effectively exerting the effects, and is preferably 0.3% or less, more preferably 0.2% or less, and even more preferably 0.1% or less in terms of the solubility and flavor of component (B). The content of component (B) relative to the component (A) oil or fat is preferably 0.02 to 0.3%, more preferably 0.03 to 0.2%, and even more preferably 0.05 to 0.1%, in order to effectively exert the effect. When the content of diacylglycerol in the component (A) oil or fat is 15% or more, the content of component (B) relative to the component (A) oil or fat is preferably 1% or less, more preferably 0.3% or less, and even more preferably 0.2% or less, in terms of the solubility and flavor of component (B), and is preferably 0.03% or more, more preferably 0.05% or more, and even more preferably 0.1% or more, in terms of effectively exerting the effects. When the content of diacylglycerol in the component (A) oil is 15% or more, the content of component (B) relative to the component (A) oil is preferably 0.03 to 1%, more preferably 0.05 to 0.3%, even more preferably 0.05 to 0.2%, and even more preferably 0.1 to 0.2%. On the other hand, when the content of triacylglycerol in the component (A) oil is 95% or more, the content of component (B) relative to the component (A) oil is preferably 0.005% or more, more preferably 0.01% or more, in order to effectively exert the effect, and is preferably 0.1% or less, more preferably 0.05% or less, and even more preferably 0.025% or less, in order to suppress precipitation of component (B). When the content of triacylglycerol in the component (A) oil is 95% or more, the content of component (B) relative to the component (A) oil is 0.005 to 0.1%, more preferably 0.01 to 0.05%, and even more preferably 0.01 to 0.025%.

[0022] In the present invention, the mass ratio of the content of α-linolenic acid in the fatty acids constituting the oil or fat to the content of component (B) in the oil or fat composition [(ALA) / (component (B))] is 200 or more, preferably 400 or more, from the viewpoint of the solubility of component (B), and is 14,000 or less, preferably 10,000 or less, and more preferably 5,000 or less, from the viewpoint of effectively exerting the effect.

[0023] The oil and fat composition of the present invention contains (C) an olive oil flavoring, olive oil, or a combination thereof. Hereinafter, in this specification, "olive oil flavoring, olive oil, or a combination thereof" will also be referred to as "component (C)". As shown in the examples below, if the component (A) fats and oils contains olive oil fragrance or olive oil, the unique scent of olive oil can be felt. The scent of olive oil weakens over time under exposure to light, but in the present invention, by combining the component (A) fats and oils with vitamin C fatty acid ester, and olive oil fragrance and / or olive oil, the scent can be maintained or enhanced, and an oil and fat composition having an excellent olive oil scent not only at the initial stage but also after storage under exposure to light can be obtained. This is surprising in comparison with the fact that "the scent weakens over time under exposure to light" mentioned above. When considering the reason for this, it was found that the scent after storage under exposure to light was particularly strong, with the grass-like green scent of olive oil, and it is possible that the odorous components generated during storage under exposure to light in the oil and fat composition of the present invention change and are involved in the expression of the scent.

[0024] The olive oil flavoring used in the present invention contains aroma components contained in olive oil extracted from the fruit of olives (Olea europaea L.) Known aroma components include terpene hydrocarbons, alcohols, etc. Olive varieties include Manzanillo, Sevillano, Mission, Nebazillo Blanco, and Ascolano, and any of these varieties can be used in the present invention. Olive oil flavoring can be any of natural origin, synthetic origin, and mixtures thereof. Natural flavoring is preferred. Olive oil flavoring can be produced by cold pressing, steam distillation, extraction, etc., and steam distillation is preferred. Olive oil flavoring can be in the form of, for example, oil-soluble, emulsion, or powder. As the olive oil flavoring, a commercially available product, preferably a commercially available product for food and beverage use, can be used. In addition, the olive oil used in the present invention may be a refined oil that has been subjected to a refining process, but unrefined oil or a mixture of refined and unrefined oils is preferred because of its pleasant aroma.

[0025] In the present invention, the content of component (C) in the oil composition is preferably 0.01% or more, more preferably 0.03% or more, from the viewpoint of imparting an olive flavor and aroma, and is preferably 85% or less from the viewpoint of α-linolenic acid intake. The content of component (C) in the oil composition is preferably 0.01 to 85%, more preferably 0.03 to 85%. Note that this content refers to the amount of either olive oil flavoring or olive oil when only one of them is contained, and refers to the total amount when both are contained. In the present invention, when an olive oil flavoring is used as component (C), the content of the olive oil flavoring in the oil composition is preferably 0.01% or more, more preferably 0.03% or more, from the viewpoint of imparting an olive flavor, and is preferably 0.5% or less, more preferably 0.3% or less, from the viewpoint of imparting a natural olive flavor. When an olive oil flavor is used as component (C), the content of the olive oil flavor in the oil composition is preferably 0.01 to 0.5%, more preferably 0.03 to 0.3%. Furthermore, when olive oil is used as component (C), the content of olive oil in the oil composition is preferably 20% or more, more preferably 25% or more, from the viewpoint of the flavor of olive oil being felt, and is preferably 85% or less, more preferably 80% or less, from the viewpoint of α-linolenic acid intake. When olive oil is used as component (C), the content of olive oil in the oil composition is preferably 20 to 85%, more preferably 25 to 80%. The amount of the flavoring can be determined by gas chromatography, for example, headspace gas chromatography.

[0026] The oil and fat composition of the present invention can be obtained, for example, by adding component (B) and component (C) to an oil and fat (A), and further adding other components as necessary, and appropriately heating, stirring, etc. If necessary, a conventional edible oil and fat may be blended.

[0027] The component (A) fat or oil can be obtained by an esterification reaction between a fatty acid derived from a fat or oil and glycerin, or by a transesterification reaction (glycerolysis) between a fat or oil and glycerin. The esterification reaction and the glycerolysis reaction are roughly classified into a chemical method using a chemical catalyst such as an alkali metal or an alloy thereof, an oxide or hydroxide of an alkali metal or an alkaline earth metal, or an alkoxide of an alkali metal or an alkaline earth metal, and an enzymatic method using an enzyme such as lipase. Among these, from the viewpoint of controlling the fatty acid composition, an esterification reaction between fractionated fatty acids derived from fats and oils, which will be described later, and glycerin is preferred.

[0028] In the present invention, the fats and oils (edible fats and oils) may be either vegetable fats and oils or animal fats and oils. For example, vegetable fats and oils such as soybean oil, rapeseed oil, safflower oil, rice oil, corn oil, sunflower oil, cottonseed oil, sesame oil, peanut oil, pearl barley oil, wheat germ oil, perilla oil, linseed oil, perilla oil, chia seed oil, sacha inchi oil, walnut oil, kiwi seed oil, salvia seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, camellia oil, tea seed oil, borage oil, palm oil, palm olein, palm stearin, coconut oil, palm kernel oil, cacao butter, monkey fat, shea butter, algae oil, etc.; animal fats and oils such as fish oil, lard, beef tallow, butter fat, etc.; or transesterified oils, hydrogenated oils, fractionated oils, etc. thereof can be mentioned. Among them, from the viewpoint of usability, it is preferable to use vegetable oils and fats, more preferably liquid oils and fats with excellent low temperature resistance, and more preferably at least one oil and fat selected from perilla oil, linseed oil, perilla oil, chia seed oil and sacha inchi oil, which are rich in α-linolenic acid. Note that liquid oils and fats refer to oils and fats that are liquid at 20°C when a cooling test according to Standard Fats and Oils Analysis Test Method 2.3.8-27 is carried out.

[0029] Fatty acids derived from fats and oils can be obtained by hydrolyzing fats and oils. Methods for hydrolyzing fats and oils include high-temperature, high-pressure hydrolysis and enzymatic hydrolysis. The high-temperature, high-pressure hydrolysis method is a method in which water is added to fats and oils and reacted under high temperature and high pressure conditions to obtain fatty acids and glycerin. The enzymatic hydrolysis method is a method in which water is added to fats and oils and reacted under low temperature conditions using an oil hydrolase as a catalyst to obtain fatty acids and glycerin. The hydrolysis reaction can be carried out according to a conventional method.

[0030] After the hydrolysis of the oil or fat, it is preferable to fractionate the hydrolysis reaction product to remove solids. Fractionation methods include solvent fractionation, natural fractionation (dry fractionation), and wetting agent fractionation. The precipitated solid may be removed by means of static separation, filtration, centrifugation, or a method in which the fatty acid is mixed with an aqueous solution of a wetting agent and then separated.

[0031] The esterification reaction between fatty acids derived from fats and oils and glycerin is preferably carried out under mild conditions by an enzymatic method, which is excellent in terms of flavor and the like. The amount of the enzyme used can be appropriately determined taking into consideration the activity of the enzyme. When an immobilized enzyme is used, the amount of the enzyme used is preferably 1 to 30%, more preferably 2 to 20%, based on the total mass of the esterification reaction raw materials in order to improve the reaction rate. The reaction temperature of the esterification reaction is preferably 0 to 100° C., more preferably 20 to 80° C., and even more preferably 30 to 60° C., from the viewpoint of increasing the reaction rate and suppressing the deactivation of the enzyme. Moreover, the reaction time is preferably within 15 hours, more preferably 1 to 12 hours, and even more preferably 2 to 10 hours, from the viewpoint of industrial productivity. The fatty acid and glycerin can be brought into contact with each other by immersion, stirring, or passing the mixture through a column packed with immobilized lipase using a pump or the like.

[0032] After the esterification reaction, a refining step that is usually used for fats and oils may be carried out, specifically, steps such as distillation, acid treatment, water washing, decolorization, and deodorization.

[0033] The oil and fat composition of the present invention can be used in the same way as general edible oils and fats, and can be applied to various foods, beverages, and feeds that use oils and fats. Examples of foods and beverages include, in addition to ordinary foods and beverages, foods for specified health uses that claim to have the physiological effects of α-linolenic acid or diacylglycerol, and foods with functional claims. The form of the food or drink may be solid, semi-solid, or liquid, and examples thereof include beverages, water-in-oil type oil-containing foods, oil-in-water type oil-containing foods, bakery foods, confectionery, frozen foods, retort foods, and nutritional supplement compositions such as tablets, capsules, and lozenges. Examples of feed include livestock feed for cows, pigs, etc., small animal feed for rabbits, mice, etc., seafood feed for eels, shrimp, etc., and pet food for dogs, cats, etc.

[0034] The oil composition of the present invention has the following components (A), (B) and (C) in terms of maintaining the pleasant olive oil scent even after storage under exposure to light and of physiological effects: (A) Fats and oils in which 20 to 65% by mass of the constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester 0.005 to 0.2% by mass (C) Olive oil flavoring, olive oil, or a combination thereof 0.01 to 85% by mass It is preferable that the oil composition contains

[0035] The oil composition of the present invention has the following components (A), (B) and (C) in terms of maintaining the pleasant olive oil scent even after storage under exposure to light and of physiological effects: (A) Fats and oils in which 20 to 65% by mass of the constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester 0.005 to 0.2% by mass (C) Olive oil flavoring, olive oil, or a combination thereof 0.01 to 85% by mass wherein 15% by mass or more of the component (A) oil is diacylglycerol, and the content of the component (B) relative to the component (A) oil is 0.03 to 1% by mass.

[0036] The oil composition of the present invention has the following components (A), (B) and (C) in terms of maintaining the pleasant olive oil scent even after storage under exposure to light and of physiological effects: (A) Fats and oils in which 20 to 65% by mass of the constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester 0.01 to 0.2% by mass (C) Olive oil flavoring 0.01 to 0.5% by mass, or olive oil 20 to 85% by mass It is preferable that the oil composition contains

[0037] The oil composition of the present invention has the following components (A), (B) and (C) in terms of maintaining the pleasant olive oil scent even after storage under exposure to light and of physiological effects: (A) Fats and oils in which 20 to 65% by mass of the constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester 0.01 to 0.2% by mass (C) Olive oil flavoring 0.01 to 0.5% by mass, or olive oil 20 to 85% by mass In the oil-and-fat composition, 25 mass % or more of the oil-and-fat component (A) is diacylglycerol, and the content of the component (B) relative to the oil-and-fat component (A) is 0.05 to 0.3 mass %.

[0038] The oil composition of the present invention has the following components (A), (B) and (C) in terms of maintaining the pleasant olive oil scent even after storage under exposure to light and of physiological effects: (A) Fats and oils in which 50 to 60% by mass of the constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester 0.01 to 0.1% by mass (C) Olive oil flavoring 0.03 to 0.3% by mass, or olive oil 25 to 80% by mass It is preferable that the oil composition contains

[0039] The oil composition of the present invention has the following components (A), (B) and (C) in terms of maintaining the pleasant olive oil scent even after storage under exposure to light and of physiological effects: (A) Fats and oils in which 50 to 60% by mass of the constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester 0.01 to 0.1% by mass (C) Olive oil flavoring 0.03 to 0.3% by mass, or olive oil 25 to 80% by mass wherein 70 mass % or more of the component (A) oil is diacylglycerol, and the content of component (B) relative to the component (A) oil is 0.05 to 0.2 mass %.

[0040] In relation to the above-mentioned embodiment, the present invention further discloses the following oil and fat composition.

[0041] <1> The following components (A), (B) and (C): (A) Fats and oils in which 20 to 70% by mass of the constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester (C) olive oil flavoring, olive oil, or a combination thereof An oil and fat composition comprising:

[0042] <2> The content of the component (A) oil or fat in the oil or fat composition is preferably 10% by mass or more, more preferably 15% by mass or more, and is preferably 99.985% by mass or less, more preferably 99.95% by mass or less, and is preferably 10 to 99.985% by mass, more preferably 15 to 99.95% by mass. <1> The oil composition according to claim 1. <3> The content of α-linolenic acid in the fatty acids constituting the oil or fat of component (A) is 20% by mass or more, preferably 30% by mass or more, more preferably 40% by mass or more, even more preferably 45% by mass or more, even more preferably 50% by mass or more, even more preferably 52% by mass or more, and is 70% by mass or less, preferably 65% ​​by mass or less, more preferably 60% by mass or less, and is 20 to 70% by mass, preferably 30 to 70% by mass, more preferably 40 to 65% by mass, even more preferably 45 to 65% by mass, even more preferably 50 to 60% by mass, and even more preferably 52 to 60% by mass. <1> or <2> The oil composition according to claim 1. <4> The content of linoleic acid in the fatty acids constituting the oil or fat is preferably 5% by mass or more, more preferably 10% by mass or more, and is preferably 40% by mass or less, more preferably 30% by mass or less, even more preferably 20% by mass or less, and is preferably 5 to 40% by mass, more preferably 5 to 30% by mass, even more preferably 10 to 20% by mass. <1> ~ <3> 10. The oil composition according to claim 1 . <5> The content of oleic acid in the fatty acids constituting the oil or fat is preferably 10% by mass or more, and is preferably 65% ​​by mass or less, more preferably 50% by mass or less, and even more preferably 30% by mass or less, and is preferably 10 to 65% by mass, more preferably 10 to 50% by mass, and even more preferably 10 to 30% by mass. <1> ~ <4> 10. The oil composition according to claim 1 . <6> The content of diacylglycerol in the component (A) oil or fat is preferably 15% by mass or more, more preferably 20% by mass or more, even more preferably 25% by mass or more, even more preferably 30% by mass or more, even more preferably 50% by mass or more, even more preferably 60% by mass or more, even more preferably 70% by mass or more, even more preferably 80% by mass or more, and is preferably 99.5% by mass or less, more preferably 98% by mass or less, even more preferably 95% by mass or less, even more preferably 90% by mass or less, and is preferably 15 to 99.5% by mass, more preferably 20 to 98% by mass, even more preferably 25 to 98% by mass, even more preferably 30 to 95% by mass, even more preferably 50 to 95% by mass, even more preferably 60 to 90% by mass, even more preferably 70 to 90% by mass, even more preferably 80 to 90% by mass. <1> ~ <5> 10. The oil composition according to claim 1 . <7> The content of triacylglycerol in the component (A) oil or fat is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 5% by mass or more, even more preferably 10% by mass or more, and is preferably 85% by mass or less, more preferably 80% by mass or less, even more preferably 75% by mass or less, even more preferably 50% by mass or less, even more preferably 25% by mass or less, and is preferably 1 to 85% by mass, more preferably 2 to 80% by mass, even more preferably 2 to 75% by mass, even more preferably 5 to 50% by mass, even more preferably 10 to 25% by mass. <1> ~ <6> 10. The oil composition according to claim 1 . <8> The content of monoacylglycerol in the component (A) oil or fat is preferably 5% by mass or less, more preferably 3% by mass or less, even more preferably 2% by mass or less, even more preferably 1.5% by mass or less, and preferably more than 0% by mass. <1> ~ <7> 10. The oil composition according to claim 1 . <9> The content of free fatty acids or salts thereof in the component (A) oil or fat is preferably 3% by mass or less, more preferably 2% by mass or less, even more preferably 1% by mass or less, and preferably more than 0% by mass. <1> ~ <8> 10. The oil composition according to claim 1 . <10> Component (B) is preferably vitamin C palmitate, vitamin C stearate or a combination thereof, more preferably vitamin C palmitate. <1> ~ <9> 10. The oil composition according to claim 1 . <11> The content of component (B) in the oil / fat composition is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, even more preferably 0.02% by mass or more, and is preferably 0.2% by mass or less, more preferably 0.15% by mass or less, even more preferably 0.1% by mass or less, and is preferably 0.005 to 0.2% by mass, more preferably 0.01 to 0.15% by mass, even more preferably 0.02 to 0.1% by mass. <1> ~ <10> 10. The oil composition according to claim 1 . <12> The content of component (B) relative to the component (A) oil or fat is preferably 0.02% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, and is preferably 0.3% by mass or less, more preferably 0.2% by mass or less, even more preferably 0.1% by mass or less. <1> ~ <11> 10. The oil composition according to claim 1 . <13> When the content of diacylglycerol in the component (A) oil is 15% by mass or more, the content of component (B) relative to the component (A) oil is preferably 1% by mass or less, more preferably 0.3% by mass or less, even more preferably 0.2% by mass or less, and also preferably 0.03% by mass or more, more preferably 0.05% by mass or more, even more preferably 0.1% by mass or more, and also preferably 0.03 to 1% by mass, more preferably 0.05 to 0.3% by mass, even more preferably 0.05 to 0.2% by mass, even more preferably 0.1 to 0.2% by mass. <1> ~ <11> 10. The oil composition according to claim 1 . <14> When the content of triacylglycerol in the component (A) oil is 95% by mass or more, the content of component (B) relative to the component (A) oil is, in the oil composition, preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and preferably 0.1% by mass or less, more preferably 0.05% by mass or less, even more preferably 0.025% by mass or less, and also 0.005 to 0.1% by mass, more preferably 0.01 to 0.05% by mass, even more preferably 0.01 to 0.025% by mass. <1> ~ <11> 10. The oil composition according to claim 1 . <15> The mass ratio of the content of α-linolenic acid in the fatty acids constituting the oil or fat to the content of component (B) [(ALA) / (component (B))] is preferably 200 or more, more preferably 400 or more, and is preferably 14,000 or less, more preferably 10,000 or less, even more preferably 5,000 or less, and is preferably 200 to 14,000, more preferably 400 to 10,000, even more preferably 500 to 5,000. <1> ~ <14> 10. The oil composition according to claim 1 . <16> The content of component (C) in the oil composition is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and is preferably 85% by mass or less, and is preferably 0.01 to 85% by mass, more preferably 0.03 to 85% by mass. <1> ~ <15> 10. The oil composition according to claim 1 . <17> When an olive oil flavoring is used as component (C), the content of the olive oil flavoring in the oil composition is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and is preferably 0.5% by mass or less, more preferably 0.3% by mass or less, and is preferably 0.01 to 0.5% by mass, more preferably 0.03 to 0.3% by mass. <1> ~ <15> 10. The oil composition according to claim 1 . <18> When olive oil is used as component (C), the content of olive oil in the oil composition is preferably 20% by mass or more, more preferably 25% by mass or more, and is preferably 85% by mass or less, more preferably 80% by mass or less, and is preferably 20 to 85% by mass, more preferably 25 to 80% by mass. <1> ~ <15> 10. The oil composition according to claim 1 . <19> Preferably, the oil contains an esterified oil of fractionated fatty acid derived from fats and oils and glycerin. <1> ~ <18> 10. The oil composition according to claim 1 . <20> The fractionated fatty acids are preferably derived from at least one oil selected from perilla oil, linseed oil, perilla oil, chia seed oil and sacha inchi oil. <19> The oil composition according to claim 1. <21> <1> ~ <20> 13. A food or drink comprising the oil or fat composition according to any one of claims 1 to 12. <22> <1> ~ <20> A feed comprising the oil or fat composition according to any one of the above. EXAMPLES

[0043] [Analysis method] (i) Glyceride composition of fats and oils Approximately 10 mg of an oil and fat sample and 0.5 mL of a trimethylsilylating agent (“Silylating Agent TH”, manufactured by Kanto Chemical Co., Inc.) were added to a glass sample bottle, which was then sealed and heated at 70 °C for 15 minutes. 1.0 mL of water and 1.5 mL of hexane were added thereto, and the mixture was shaken. After standing, the upper layer was subjected to gas chromatography (GLC) for analysis. <GLC analysis conditions> (Conditions) Apparatus: Agilent 7890B (manufactured by Agilent Technologies) Column: DB-1ht 10 m × 0.25 mm × 0.2 μm (manufactured by Agilent J&W) Carrier gas: 1.0 mL He / min Injector: Split (1:50), T = 340 °C Detector: FID, T = 350 °C Oven temperature: The temperature was raised from 80 °C to 340 °C at a rate of 10 °C / min and held for 15 minutes.

[0044] (ii) Constituent fatty acid composition of oil and fat Fatty acid methyl esters were prepared according to the “Method for Preparation of Fatty Acid Methyl Esters (2.4.1.-1996)” in “Standard Oil and Fat Analysis Test Methods” edited by the Japanese Oil Chemists' Society, and the obtained oil and fat sample was measured in accordance with American Oil Chemists. Society Official Method Ce 1f-96 (GLC method). <GLC analysis conditions> Apparatus: Agilent 7890B (manufactured by Agilent Technologies) Column: CP-SIL88 50 m × 0.25 mm × 0.2 μm (manufactured by Agilent J&W) Carrier gas: 1.0 mL He / min Injector: Split (1:50), T = 300 °C Detector: FID, T = 300 °C Oven temperature: Held at 150 °C for 5 min → Temperature raised at 1 °C / min → Held at 160 °C for 5 min → Temperature raised at 2 °C / min → Held at 200 °C for 10 min → Temperature raised at 10 °C / min → Held at 220 °C for 5 min

[0045] [Raw materials] The following fats and oils A to D were prepared. The glyceride composition and fatty acid composition are shown in Table 1.

[0046] [Table 1]

[0047] Oil A: Sunflower oil (Showa Olein Rich, manufactured by Showa Sangyo Co., Ltd.) was used. Oil B: Linseed oil (Nissin Linseed Oil; manufactured by Nisshin Oillio Co., Ltd.) was used. Oil C: Semi-refined linseed oil (ADM) was hydrolyzed with an enzyme to obtain fatty acids, and the saturated fatty acid content was reduced by wintering. Next, the fractionated fatty acids and glycerin were esterified under reduced pressure using a commercially available immobilized 1,3-position selective lipase as a catalyst. After filtering out the immobilized enzyme, the reaction product was purified by molecular distillation, and 0.2% by mass of a tocopherol preparation (Riken Vitamin Co., Ltd.) was added to obtain oil C. Oil D: Oil A and oil C were mixed in a mass ratio of 1:1 to prepare oil D.

[0048] Vitamin C palmitate (VCP): L-ascorbic acid palmitate, manufactured by DSM Olive oil flavoring: Olive oil flavor, made by Ogawa Fragrance Olive oil: BOSCO olive oil, made by Nisshin Oillio

[0049] Examples 1 to 6 and Comparative Examples 1 to 6 [Preparation of oil and fat composition] Oils and fats A to D, vitamin C palmitate, and olive oil flavoring were mixed in the ratios shown in Table 2 to prepare each of the oil and fat compositions.

[0050] [Exposure storage evaluation] The test samples obtained above were subjected to an exposure storage evaluation. The test samples were exposed to light at 25°C and 2000lx illuminance for 7 days using a lighted incubator (Tokyo Rikakikai Co., Ltd. FLI-2010A). The evaluation was performed by comparing the test samples after storage with the standard samples 1 to 3 (before storage) in which olive oil flavoring was mixed with oil B in the ratio shown in Table 2. A sensory evaluation was conducted by a panel of four experts, and the scores were determined by consensus. A "1" was assigned to products that had a weaker olive oil scent than the respective benchmark products (the olive oil fragrance concentration was perceived to be 5% or less lower than the benchmark products), a "2" was assigned to products that were equivalent to the benchmark products (the olive oil fragrance concentration was perceived to be 5% lower to 5% higher than the benchmark products), and a "3" was assigned to products that had a stronger olive oil scent than the benchmark products (the olive oil fragrance concentration was perceived to be 5% or more higher than the benchmark products). A panel of four experts conducted a sensory evaluation and determined the scores by consensus. In this specification, the reason why "equivalent to the reference product" is defined as "within the range of minus 5% to plus 5%" is that no difference was recognized in a sensory evaluation when samples with fragrance concentrations of minus 5% to plus 5% of the fragrance concentration of the reference product were compared with the reference product. However, when compared with samples with fragrance concentrations less than minus 5% and more than plus 5%, the difference was recognized in a sensory evaluation. The results are shown in Table 2.

[0051] [Table 2]

[0052] Examples 7 to 9 and Comparative Examples 7 to 11 [Preparation of oil and fat composition] Oils and fats A to C, vitamin C palmitate, and olive oil were mixed in the ratios shown in Table 3 to prepare oil and fat compositions.

[0053] [Exposure storage evaluation] The test products obtained above were subjected to exposure storage evaluation in the same manner as above. For the evaluation, a mixture of oil B and olive oil in the ratio shown in Table 3 (before storage) was assigned a standard product 4 or 5, and compared with each test product after storage. A product with a weaker olive oil scent compared to each standard product (recognized as having an olive oil concentration of -5% or less than the standard product) was assigned a "1", a product with the same olive oil scent as the standard product (recognized as having an olive oil concentration of -5% to +5% than the standard product) was assigned a "2", and a product with a stronger olive oil scent than the standard product (recognized as having an olive oil concentration of 5% or more than the standard product) was assigned a "3". A sensory evaluation was performed by a panel of four experts, and the scores were determined by discussion. The results are shown in Table 3.

[0054] [Table 3]

[0055] As shown in Tables 2 and 3, each standard product had an olive oil scent, but the oil and fat compositions of Comparative Examples 1 to 11, which contained little α-linolenic acid or did not contain vitamin C palmitate, had a weaker olive oil scent after storage under exposure to light. In contrast, the oil and fat compositions of the Examples, which contained a lot of α-linolenic acid and contained vitamin C palmitate, were confirmed to have an olive oil scent, especially a grassy scent, that was equal to or stronger than that before storage.

Claims

1. The following components (A), (B) and (C): (A) Fats and oils in which 20 to 70% by mass of the constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester (C) olive oil flavoring, olive oil, or a combination thereof An oil and fat composition comprising: Component (A) An oil or fat composition, wherein the content of diacylglycerol in the oil or fat is 15 mass% or more.

2. The oil composition according to claim 1, containing 0.005 to 0.2 mass % of component (B) vitamin C fatty acid ester.

3. The oil composition according to claim 1 or 2, containing 0.01 to 0.5 mass % of component (C) olive oil flavoring.

4. The oil composition according to any one of claims 1 to 3, comprising 20 to 85 mass% of component (C) olive oil.

5. The oil and fat composition according to any one of claims 1 to 4, comprising 10 to 99.985 mass% of the component (A) oil and fat.

6. An oil composition described in any one of claims 1 to 5, wherein the content of component (B) relative to component (A) is 0.03 to 1 mass%.

Images