Oil / fat composition and method for producing same

Abstract

The present invention is to provide a technique capable of suppressing heat coloring of an oil and / or fat composition. The present invention pertains to an oil and / or fat composition comprising 93 mass% or more of a deodorized oil and / or fat, wherein a silicone oil content in the oil and / or fat composition is 0.5-10 mass ppm, 10-100 mass% of the deodorized oil and / or fat in the oil and / or fat composition is the following deodorized oil and / or fat A, 0-90 mass% of the deodorized oil and / or fat in the oil and / or fat composition is the following deodorized oil and / or fat B and / or deodorized oil and / or fat C, and a total content of the deodorized oil and / or fat A, deodorized oil and / or fat B, and deodorized oil and / or fat C is 50-100 mass% of the deodorized oil and / or fat in the oil and / or fat composition. [No available figure]

Description

Oil and fat composition and method for producing the same

[0001] The present invention relates to an oil or fat composition, a method for producing an oil or fat composition, and a method for suppressing heat discoloration in an oil or fat composition.

[0002] In recent years, consumers have become increasingly concerned about the quality of food, and this concern extends to edible oils and fats used in the production of processed foods (such as fried foods).

[0003] It is known that fats and oils deteriorate when exposed to heat, light, and the like. When fats and oils are exposed to heat or light, hydrolysis occurs in the presence of water, and oxidation occurs in the presence of oxygen. As a result of the deterioration, the acid value of the fats and oils increases, and the flavor and color tone deteriorate. In particular, in the production of fried foods (fries, tempura, deep-fried chicken, etc.), cooking is performed using fats and oils heated to around 180°C, so that the fats and oils used in fried foods (hereinafter also referred to as "frying fats and oils") must be prevented from deteriorating due to heating.

[0004] For example, the "Standards and Criteria for Foods, Food Additives, etc. (Ministry of Health and Welfare Notification No. 370 of 1959)" stipulates that the oils and fats contained in instant noodles (equivalent to fried foods) must not have an acid value of more than 3 or a peroxide value of more than 30.

[0005] Another problem may arise in that the color of the frying oil may become darker due to deterioration of the frying oil caused by heat, etc. When the color of the frying oil becomes darker, fried foods produced using the oil may also become discolored, impairing their appearance.

[0006] For example, Patent Document 1 discloses a technique for providing fats and oils with good frying stability by refining raw fats and oils having a specific fatty acid composition and iodine value.

[0007] It is also known that the more double bonds a fatty acid that makes up an oil or fat has, the more susceptible it is to oxidative deterioration. For example, Patent Document 1 states that if the weight ratio of the amount of monounsaturated fatty acids to the amount of polyunsaturated fatty acids is less than 2.0, the oil or fat will have poor stability against heating.

[0008] Japanese Patent No. 4392770

[0009] On the other hand, there is a need for technology that can suppress deterioration due to heating for a wider range of raw oils and fats.

[0010] The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a technique capable of suppressing heat discoloration of an oil or fat composition.

[0011] The present inventors have discovered that the above problems can be solved by combining deodorized oils and fats having a specific degree of refinement with silicone oil, and have completed the present invention. Specifically, the present invention provides the following.

[0012] (1) An oil and fat composition containing 93% by mass or more of deodorized oil and fat, wherein the silicone oil content in the oil and fat composition is 0.5 to 10 ppm by mass, 10 to 100% by mass of the deodorized oil and fat in the oil and fat composition is the deodorized oil and fat A described below, 0 to 90% by mass of the deodorized oil and fat in the oil and fat composition is the deodorized oil and fat B and / or deodorized oil and fat C described below, and the total content of the deodorized oil and fat A, deodorized oil and fat B, and deodorized oil and fat C is 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition. Deodorized oils and fats A: re-deodorized palm-based deodorized oils and fats in which the gamma-tocotrienol content in deodorized oils and fats A is 250 ppm or less and the acid value is 0.03 or less. Deodorized oils and fats B: deodorized oils in which the total tocopherol content in deodorized oils and fats B is 900 ppm or less and the acid value is 0.03 or less, and which are one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oils and fats C: deodorized rapeseed oil in which the total tocopherol content in deodorized oils and fats C is 550 ppm or less and the acid value is 0.03 or less. (2) The oil and fat composition of (1), in which the gamma-tocotrienol content in the oil and fat composition is 100 to 240 ppm and the total tocopherol content is 100 to 900 ppm. (3) The oil and fat composition of (1) or (2), wherein the deodorized oil and fat A is re-deodorized oil and fat of RBD palm oil and / or RBD palm olein. (4) The oil and fat composition of any of (1) to (3), wherein 10 to 60 mass% of the deodorized oil and fat in the oil and fat composition is the deodorized oil and fat A, and the remaining deodorized oil and fat is deodorized oil and fat B and / or deodorized oil and fat C. (5) The oil and fat composition of any of (1) to (4), which is for cooking with heat.(6) A method for producing an oil and fat composition containing 93% by mass or more of deodorized oils and fats, comprising a step of deodorizing an RBD palm-based oil and fat so that it satisfies the following deodorized oil and fat A, and optionally a step of deodorizing one or more oils and fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so that it satisfies the following deodorized oil and fat B and / or deodorized oil and fat C, and a step of adding a silicone oil so that the content of the silicone oil in the oil and fat composition is 0.5 to 10 ppm by mass, wherein 10 to 100% by mass of the deodorized oil and fat in the oil and fat composition is deodorized oil and fat A, and 0 to 90% by mass of the deodorized oil and fat is the following deodorized oil and fat B and / or deodorized oil and fat C, and the total content of the deodorized oil and fat A, deodorized oil and fat B, and deodorized oil and fat C is 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition. Deodorized oil A: Re-deodorized palm-based deodorized oil A having a gamma-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less. Deodorized oil B: Deodorized oil B having a total tocopherol content of 900 ppm or less and an acid value of 0.03 or less, which is one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Deodorized rapeseed oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less. (7) A method for suppressing heat discoloration in an oil or fat composition containing 93% by mass or more of deodorized oils and fats, comprising: deodorizing an RBD palm-based oil or fat so that it satisfies the following deodorized oil or fat A; and, as necessary, deodorizing one or more oils and fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so that it satisfies the following deodorized oil or fat B and / or deodorized oil or fat C; adding a silicone oil so that the content of the silicone oil in the oil or fat composition is 0.5 to 10 ppm by mass; and adjusting 10 to 100% by mass of the deodorized oil or fat in the oil or fat composition to be deodorized oil or fat A and 0 to 90% by mass of the deodorized oil or fat to be the following deodorized oil or fat B and / or deodorized oil or fat C; and adjusting the total content of the deodorized oil or fat A, deodorized oil or fat B, and deodorized oil or fat C to be 50 to 100% by mass of the deodorized oil or fat in the oil or fat composition.Deodorized oil A: Re-deodorized palm-based deodorized oil A having a gamma-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less. Deodorized oil B: Deodorized oil B having a total tocopherol content of 900 ppm or less and an acid value of 0.03 or less, which is one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Deodorized rapeseed oil C having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less.

[0013] According to the present invention, a technique capable of suppressing heat discoloration of an oil or fat composition is provided.

[0014] Hereinafter, embodiments of the present invention will be described in detail. Note that the present invention is not limited to the following embodiments. In addition, in this specification, "A (numerical value) to B (numerical value)" means "A or more and B or less," and "ratio" means mass ratio.

[0015] <Oil and Fat Composition> The oil and fat composition of the present invention is an oil and fat composition containing 93% by mass or more of deodorized oil and fat, wherein the content of silicone oil in the oil and fat composition is 0.5 to 10 ppm by mass, 10 to 100% by mass of the deodorized oil and fat in the oil and fat composition is the following deodorized oil and fat A, and 0 to 90% by mass of the deodorized oil and fat in the oil and fat composition is the following deodorized oil and fat B and / or deodorized oil and fat C. Deodorized oils and fats A: Re-deodorized palm-based deodorized oils and fats, in which the gamma-tocotrienol content in deodorized oils and fats A is 250 ppm or less and the acid value is 0.03 or less. Deodorized oils and fats B: Deodorized oils in which the total tocopherol content in deodorized oils and fats B is 850 ppm or less or 900 ppm or less and the acid value is 0.03 or less, and which are one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oils and fats C: Deodorized rapeseed oil in which the total tocopherol content in deodorized oils and fats C is 550 ppm or less and the acid value is 0.03 or less.

[0016] (Deodorized fats and oils) The fat and oil composition of the present invention contains 93% by mass or more of deodorized fats and oils. If the content is 93% by mass or more, the fat and oil composition can have sufficient functionality as a fat and oil composition used for heating applications. The deodorized fat and oil contained in the fat and oil composition is preferably 97% by mass or more, more preferably 99% by mass or more, and it is particularly preferable that all of the fat and oil contained in the fat and oil composition is deodorized fat and oil. Here, deodorized fat and oil refers to fat and oil from which the odors contained in the fat and oil raw material have been removed, for example, fat and oil from which odorous components such as aldehydes and ketones have been removed by a deodorization process such as steam distillation.

[0017] Furthermore, 10 to 100% by mass of the deodorized oils and fats contained in the oil and fat composition of the present invention is deodorized oil and fat A, and 0 to 90% by mass of the deodorized oil and fat contained in the oil and fat composition is deodorized oil and fat B and / or deodorized oil and fat C. Deodorized oil and fat A is a re-deodorized palm-based deodorized oil and fat, deodorized oil and fat B is one or more deodorized oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, and deodorized oil and fat C is deodorized rapeseed oil. Deodorized oil and fat A, deodorized oil and fat B, and deodorized oil and fat C can be those that have been subjected to a high level of refinement as described in the "Method for producing an oil and fat composition" section below. For example, RBD palm-based oil (refined (deacidified), bleached (bleached), and deodorized (deodorized) palm-based oil), which is a palm-based deodorized oil, contains approximately 320 ppm of γ-tocotrienol and has an acid value of approximately 0.1. By subjecting this to a general deodorization process again, a re-deodorized oil containing approximately 260 ppm of γ-tocotrienol and having an acid value of approximately 0.06 to 0.1 can be obtained. The effect of suppressing heat discoloration in the present invention is achieved by using oils and fats that have undergone an advanced refining process, but the components that suppress heat discoloration are unknown. Therefore, in the present invention, as a guideline for having undergone an advanced refining process, the deodorized oil and fat A has a γ-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less. Here, "re-deodorized oil and fat" refers to oil and fat obtained by undergoing the deodorization process two or more times.

[0018] The oil and fat composition of the present invention may also contain deodorized oil and / or deodorized oil and / or C. In this case, deodorized oil and / or C may account for 0 to 90% by mass of the deodorized oil and / or fat contained in the oil and fat composition of the present invention. As described above, the effect of suppressing heat discoloration of the present invention is achieved by using an oil and / or fat that has undergone a sophisticated refining process, but the component that suppresses heat discoloration is unknown. Therefore, while a deodorized oil and fat containing approximately 1,000 ppm of total tocopherols and an acid value of approximately 0.1 can be obtained by subjecting deodorized oil and fat B (e.g., soybean oil) to a typical refining process including a deodorization step, the total tocopherol content of deodorized oil and fat B is set to 850 ppm or less or 900 ppm or less and an acid value of 0.03 or less as a guideline for deodorized oil and fat that has undergone a sophisticated refining process. Similarly, deodorized oil C (e.g., rapeseed oil) can be purified through a typical deodorization process to obtain a deodorized oil containing approximately 650 ppm of total tocopherols and with an acid value of approximately 0.1. However, as a guideline for a more advanced purification process, the deodorized oil C has a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less. The use of these deodorized oils can reduce heat discoloration due to the synergistic effect with silicone oil. The total tocopherol content is the combined mass percentage of α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol in the deodorized oil.

[0019] If the total content of deodorized oils and fats A, B, and C in the deodorized oils and fats decreases and the content of other oils and fats increases, the effect of suppressing heat discoloration of the oil and fat composition weakens, so the total content of deodorized oils and fats A, B, and C in the deodorized oils and fats is 50 to 100% by mass. The total content of deodorized oils and fats A, B, and C in the deodorized oils and fats is more preferably 80 to 100% by mass, and even more preferably 90 to 100% by mass.

[0020] In the present invention, only deodorized oil A may be used as the deodorized oil. Alternatively, either deodorized oil B or deodorized oil C may be used together with deodorized oil A. Alternatively, all of deodorized oil A, deodorized oil B, and deodorized oil C may be mixed and used. Since deodorized oil A may solidify at room temperature or at low temperatures, it is preferable to use it as a liquid oil composition at around 10 to 20°C, and to improve workability, it is preferable to use it mixed with deodorized oil B and / or deodorized oil C, which are liquid oils. In this case, the deodorized oil A is preferably contained in the deodorized oil in the oil composition in an amount of 10 to 60% by mass. Furthermore, it is preferable that the deodorized oil other than deodorized oil A in the oil composition is deodorized oil B and / or deodorized oil C. The mass ratio of the deodorized oils and fats B to the deodorized oils and fats C is preferably, for example, deodorized oils and fats B: deodorized oils and fats C=10-90:90-10.

[0021] [Deodorized Oil and Fat A] Deodorized oil and fat A is a re-deodorized palm-based deodorized oil and fat, in which the γ-tocotrienol content in the deodorized oil and fat A is 250 ppm or less and the acid value is 0.03 or less. The palm-based deodorized oil and fat is a deodorized oil and fat that has undergone a physical refining process or a chemical refining process, and is preferably a palm-based deodorized oil and fat that has undergone a physical refining process (RBD palm-based oil and fat). The palm-based deodorized oil and fat is palm oil or a fractionated palm oil. Examples of fractionated palm oil include palm olein, palm midfraction, and palm stearin. From the viewpoint of workability of the oil and fat composition of the present invention, it is preferable that the oil and fat A be liquid at around 10 to 20°C, and in this case, it is preferable that the melting point of the deodorized oil and fat A be low. Therefore, it is preferable to use palm oil and / or palm olein. It is more preferable to use RBD palm oil and / or RBD palm olein. Palm olein is a fraction with a high iodine value obtained by fractionating palm oil once or multiple times, and palm olein with a particularly high iodine value is sometimes called palm superolein. As the iodine value becomes higher, the oil becomes more difficult to solidify, so palm olein preferably has an iodine value of 56 or more, more preferably an iodine value of 60 or more, and even more preferably an iodine value of 65 or more. There is no particular upper limit for the iodine value of palm olein, but it is preferably 72 or less, more preferably 70 or less.

[0022] The γ-tocotrienol content in the deodorized oil A is preferably 50 to 250 ppm, more preferably 50 to 230 ppm, even more preferably 50 to 200 ppm, and most preferably 50 to 150 ppm.

[0023] The acid value of the deodorized oil A is 0.00 to 0.03, preferably 0.01 to 0.03, and more preferably 0.01 to 0.02.

[0024] [Deodorized Oils and Fat B] Deodorized oils and fats B have a total tocopherol content of 850 ppm or less or 900 ppm or less, an acid value of 0.03 or less, and are one or more deodorized oils and fats selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Soybean oil and corn oil, which have a fatty acid composition similar to that of soybean oil, are preferred. The iodine value of an oil or fat reflects the constituent fatty acids of the oil or fat and is also an indicator of its susceptibility to deterioration. The iodine value of deodorized oil or fat B is preferably 100 to 145, more preferably 120 to 140.

[0025] The total tocopherol content in deodorized fat / oil B is preferably 100 to 900 ppm, more preferably 100 to 850 ppm, or even preferably 100 to 800 ppm by mass. The total tocopherol content in deodorized fat / oil B is more preferably 100 to 600 ppm, even more preferably 150 to 550 ppm, even more preferably 200 to 460 ppm, and most preferably 200 to 400 ppm. Furthermore, the γ-tocopherol content in deodorized fat / oil B is preferably 50 to 600 ppm, more preferably 50 to 550 ppm, even more preferably 50 to 480 ppm, and most preferably 80 to 350 ppm.

[0026] The acid value of the deodorized fat / oil B is 0.00 to 0.03, preferably 0.01 to 0.03, and more preferably 0.01 to 0.02.

[0027] [Deodorized Oil C] Deodorized oil C is a rapeseed deodorized oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less. Rapeseed oil extracted from rapeseed cultivated and distributed as a raw material can be used. Canola and / or high oleic acid canola can be used as the rapeseed variety. The iodine value of the rapeseed oil is preferably 90 to 130, more preferably 95 to 120.

[0028] The total tocopherol content in deodorized fat / oil C is preferably 100 to 550 ppm, more preferably 150 to 530 ppm, even more preferably 150 to 500 ppm, particularly preferably 200 to 500 ppm, and most preferably 200 to 460 ppm. Furthermore, the γ-tocopherol content in deodorized fat / oil C is preferably 50 to 400 ppm, more preferably 100 to 400 ppm, and even more preferably 100 to 350 ppm.

[0029] The deodorized oil C has an acid value of 0.00 to 0.03, preferably 0.01 to 0.03, and more preferably 0.01 to 0.02.

[0030] [Other Deodorized Oils and Fats] The deodorized oils and fats contained in the oil and fat composition of the present invention may contain less than 50% by mass, preferably less than 30% by mass, of deodorized oils and fats other than the above-mentioned deodorized oils and fats A, B, and C. Examples of the deodorized oils and fats include rice bran oil, sesame oil, safflower oil, peanut oil, olive oil, grapeseed oil, linseed oil, perilla oil, and coconut oil, as well as oils and fats obtained by fractionating these oils and fats. Other examples include RBD palm oils having a γ-tocotrienol content of more than 250 ppm or an acid value of more than 0.03. Further examples include soybean oil, corn oil, cottonseed oil, and sunflower oil having a total tocopherol content of more than 850 ppm or more than 900 ppm or an acid value of more than 0.03. Further examples include rapeseed oil (e.g., canola oil) having a total tocopherol content of more than 550 ppm or an acid value of more than 0.03. These oils and fats may be used alone or in combination of two or more. Vegetable oils and fats including deodorized oils and fats A, B, and C, as well as their interesterified oils and fractionated oils, typically contain 95% by mass or more of triglycerides.

[0031] In the present invention, it is preferable that the degree of refinement of oils and fats other than deodorized oils and fats A, B, and C is high. Therefore, the γ-tocotrienol content in the oil and fat composition is preferably 250 ppm or less. Furthermore, the total tocopherol content in the oil and fat composition is preferably 900 ppm or less, more preferably 850 ppm or less, and even more preferably 550 ppm or less.

[0032] (Silicone Oil) The oil and fat composition of the present invention contains 0.5 to 10 ppm by mass of silicone oil. The silicone oil has a dimethylpolysiloxane structure and a kinematic viscosity of 100 to 5000 mm at 25°C. 2 The kinematic viscosity of the silicone oil is preferably 500 to 2000 mm 2 / s is more preferable, and 800 to 1100 mm 2 / s, and more preferably 900 to 1100 mm 2 / s is most preferable. Silicone oil commercially available for food applications can be used. The "kinematic viscosity" referred to here refers to the value measured in accordance with JIS K 2283 (2000). It is also preferable to use silicone oil containing fine silica particles in addition to silicone oil.

[0033] The silicone oil content (mass ratio) in the oil / fat composition of the present invention is 0.5 to 10 ppm by mass, more preferably 0.5 to 6 ppm by mass, even more preferably 1 to 4 ppm by mass, and most preferably 2 to 3 ppm by mass. If the total silicone oil content is 0.5 ppm or more, the effect of suppressing foaming during cooking is sufficiently obtained, and if it is 10 ppm or less, excessive foaming during cooking is not caused.

[0034] In the present invention, the content of each fatty acid (e.g., oleic acid) in the fatty acids constituting the glyceride can be measured in accordance with "Standard Testing Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.2.3-2013, Fatty Acid Composition (Capillary Gas Chromatography)" established by the Japan Oil Chemists' Society. The gamma-tocotrienol content and tocopherol content contained in the oil and fat composition can be measured in accordance with "Standard Testing Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.10-2013, Tocopherol (Fluorescence Detector-High Performance Liquid Chromatography)" established by the Japan Oil Chemists' Society. The iodine value can be measured in accordance with "Standard Testing Methods for the Analysis of Fats, Oils, and Related Materials, 2.3.4.1-2013, Iodine Value (Wiess-Cyclohexane Method)" established by the Japan Oil Chemists' Society.

[0035] (Other Components) Other components can be added to the cooking oil / fat composition to the extent that they do not impair the effects of the present invention. The types and amounts of the components can be appropriately selected depending on the desired effects. These components include, for example, components commonly used in oils and fats (e.g., food additives). Examples of these components include antioxidants and emulsifiers, which are preferably added after deodorization and before filling. Examples of antioxidants include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, butterbur, gossypol, sesamol, and terpenes. Examples of coloring components include carotene and astaxanthin. Examples of emulsifiers include polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polysorbates, propylene glycol fatty acid esters, polyglycerol condensed ricinoleates, diacylglycerols, waxes, sterol esters, and phospholipids.

[0036] <Uses of the Oil and Fat Composition of the Present Invention> By satisfying the above conditions, the oil and fat composition of the present invention has the property of suppressing heat discoloration of the oil and fat composition even when heated. Heat discoloration of oils and fats can be evaluated by the method shown in the Examples. In the present invention, "suppressing an increase in heat discoloration of oils and fats" means that, when the oil and fat composition of the present invention is heated, the difference in color between before and after heating is smaller than that of an oil and fat composition in which deodorized oils A, B, and C in the oil and fat composition of the present invention are replaced with deodorized oils obtained from the same oilseed raw material but that do not satisfy the requirements of deodorized oils A, B, and C, or an oil and fat composition with the same oil and fat blend but that does not contain silicone oil.

[0037] The oil and fat composition of the present invention has the above-mentioned properties and can therefore be preferably used in applications requiring heating (for example, heating at 160°C or higher). Specifically, the oil and fat composition of the present invention can be preferably used in cooking with heat (frying, etc.), and can be particularly preferably used as an oil and fat for frying.

[0038] Furthermore, the oil and fat composition of the present invention can suppress heat discoloration of the oil and fat even when repeatedly heated (for example, heated to 160°C or higher). In the present invention, "repeatedly heated" means that the oil and fat composition of the present invention is heated a total of two or more times (preferably a total of four or more times) with a period for cooling the oil and fat sandwiched between them. The upper limit of the number of heating times is not particularly limited, but may be 20 or less. The heating time for each heating time may be 0.1 to 24 hours. The "period for cooling the oil and fat" means a period during which the oil temperature is maintained lower than the heating temperature (for example, 1 to 300 hours).

[0039] <Method for producing oil / fat composition> The method for producing an oil / fat composition of the present invention is a method for producing an oil / fat composition containing 93% by mass or more of deodorized oil / fat, and includes a step of deodorizing an RBD palm-based oil / fat so that it satisfies the conditions of deodorized oil / fat A below, and optionally a step of deodorizing one or more oils / fat selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so that it satisfies the conditions of deodorized oil / fat B and / or deodorized oil / fat C below, and includes a step of adding a silicone oil so that the content of the silicone oil in the oil / fat composition is 0.5 to 10 ppm by mass, wherein 10 to 100% by mass of the deodorized oil / fat in the oil / fat composition is deodorized oil / fat A and 0 to 90% by mass of the deodorized oil / fat is the deodorized oil / fat B and / or deodorized oil / fat C below, and the total content of the deodorized oil / fat A, deodorized oil / fat B, and deodorized oil / fat C is 50 to 100% by mass of the deodorized oil / fat in the oil / fat composition. Deodorized oils and fats A: Re-deodorized palm-based deodorized oils and fats in which the gamma-tocotrienol content in deodorized oils and fats A is 250 ppm or less and the acid value is 0.03 or less. Deodorized oils and fats B: Deodorized oils in which the total tocopherol content in deodorized oils and fats B is 850 ppm or less or 900 ppm or less and the acid value is 0.03 or less, and which are one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oils and fats C: Deodorized rapeseed oil in which the total tocopherol content in deodorized oils and fats C is 550 ppm or less and the acid value is 0.03 or less.

[0040] The deodorized oils and fats, deodorized oils and fats A, deodorized oils and fats B, deodorized oils and fats C, and silicone oil, etc., are as described above in <Oil and fat composition>. In producing the oil and fat composition, a deodorizing step and a step of adding silicone oil are essential, but any method and apparatus used in producing edible oils and fats, etc., can be used.

[0041] (Production of Deodorized Oil A) For the deodorized oil A, palm-based deodorized oil that has been subjected to a deodorization process is used as a raw material. The palm-based deodorized oil may be one that has been subjected to chemical refining including an alkaline deoxidation process (NBD palm-based oil) or physical refining without an alkaline process (RBD palm-based oil). Since RBD palm-based oil is widely distributed, it is preferable to use RBD palm-based oil. In the present invention, this palm-based deodorized oil is re-refined including deodorization and used as the deodorized oil A. Although the re-refining process may involve only the deodorization process, chemical refining or physical refining is also possible. Since the acid value of the palm-based deodorized oil used as the raw material has been reduced in the initial refining, an alkaline deoxidation process for the purpose of reducing the acid value is not essential. From the viewpoint of flavor, physical refining including a bleaching process and a deodorizing process, or a water-washing process, a bleaching process, and a deodorizing process, is preferred. It is also preferable to use chemical refining which includes a deoxidizing step, a decolorizing step, and a deodorizing step.

[0042] For the steps other than deodorization, general refining conditions for oils and fats can be used.

[0043] The production of deodorized oil A includes a deodorization step so that the γ-tocotrienol content and acid value of the deodorized oil A satisfy the requirements for deodorized oil A. These requirements can be achieved by carrying out the deodorization step under extreme conditions. The deodorization is carried out using a reduced-pressure steam distillation apparatus, but can be carried out under higher temperatures, higher vacuums, higher amounts of steam, or longer times than typical conditions for reduced-pressure steam distillation. For example, when the deodorization is carried out at a deodorization temperature of 200 to 280°C, a vacuum of 100 to 500 Pa, a steam amount of 1 to 8% by mass (relative to the oil), and a deodorization time of 30 to 120 minutes, it is preferable to satisfy two or more of the following conditions, and more preferably three of them: a deodorization temperature of 235°C or higher, a vacuum of 500 Pa or lower, a steam amount of 2.0% by mass or higher (relative to the oil), and a deodorization time of 50 minutes or longer. The deodorization temperature is more preferably 245°C or higher, and even more preferably 250°C or higher. The degree of vacuum is more preferably 400 Pa or less, even more preferably 280 Pa or less, and particularly preferably 260 Pa or less. The amount of water vapor is more preferably 2.4 mass% or more (relative to oil and fat), and even more preferably 3 mass% or more (relative to oil and fat). The deodorizing time is more preferably 60 minutes or more, and even more preferably 70 minutes or more.

[0044] In the deodorizing step, the temperature is lowered at the end of the deodorizing treatment, and citric acid is preferably added at this time. The addition of citric acid increases oxidation stability. Citric acid is preferably added in an amount of 1 to 50 ppm, more preferably 1 to 30 ppm, relative to the deodorized oil or fat. Since citric acid does not disperse or dissolve in oil as is, it is preferably added as a 5 to 20% by mass aqueous solution.

[0045] (Production of Deodorized Oils and Fats B and C) For the deodorized oils and fats B and C, chemical refining including an alkaline deoxidation step (chemical refining) or physical refining not including an alkaline deoxidation step can be used as a refining method. From the viewpoint of flavor, chemical refining is preferably used. Chemical refining is a refining method including a step of removing free fatty acids using an alkali in a deoxidation step, and is a method of refining, for example, crude oil compressed and extracted from a raw material by subjecting it to degumming treatment, alkaline deoxidation treatment, bleaching treatment, dewaxing treatment, and deodorization treatment. For the steps other than deodorization in the deodorized oils and fats B and C, general refining conditions for oils and fats can be used.

[0046] From the viewpoint of facilitating the effect of the present invention, it is preferable that the deodorized oils B and C are deodorized oils that have been subjected to alkaline deoxidation treatment and bleaching treatment and then deodorization treatment.

[0047] In the present invention, one or more of soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil are used as deodorized oil B and deodorized oil C. When a mixture of multiple oils and fats is used, they may be mixed at any stage of refining, but are preferably mixed after deodorization. Also, when blending oils and fats other than soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil, they are preferably mixed after deodorization.

[0048] The acid values ​​of deodorized oils B and C are reduced during the deodorization process, but alkaline deoxidation is also preferable. The oils and fats used for alkaline deoxidation can be crude oils containing water-degummed oils, oils and fats to which phosphoric acid has been added, or degummed oils to which phosphoric acid has been added and then degummed by centrifugation or other methods. The alkaline deoxidation method preferably involves adding a 5-15% aqueous sodium hydroxide solution in an amount equivalent to 0.8-1.8 times the amount of acid calculated from the acid value of the oil and fat, and then removing fatty acid soaps and the like by centrifugation or other methods. It is more preferable to add an 8-13% aqueous sodium hydroxide solution in an amount equivalent to 1.0-1.5 times the amount of free fatty acids. It is also more preferable to perform the addition and separation of the aqueous sodium hydroxide solution two or more times. The process following the sodium hydroxide treatment is a decolorization process, and it is more preferable to perform the decolorization process after the sodium hydroxide treatment by washing with water.

[0049] Alternatively, the alkaline deoxidation method may be the Zenith process, in which oil droplets are added from the bottom of a dilute alkaline solution (such as an aqueous sodium hydroxide solution) and neutralized while the oil droplets rise.

[0050] The production of deodorized oils and fats B and C includes a deodorizing step in which the total tocopherol content and acid value in deodorized oils and fats B and / or C satisfy the requirements for deodorized oils and fats B and / or C. These requirements can be achieved by carrying out the deodorizing step under extreme conditions. The deodorizing conditions are achieved using a reduced-pressure steam distillation apparatus, but can be performed under higher temperatures, higher vacuums, higher amounts of steam, or longer times than typical conditions for reduced-pressure steam distillation. For example, when the deodorizing temperature is 200 to 280°C, the degree of vacuum is 100 to 500 Pa, the amount of steam is 1 to 8% by mass (relative to oils and fats), and the deodorizing time is 30 to 120 minutes, it is preferable to satisfy two or more of the following conditions: a deodorizing temperature of 235°C or higher, a degree of vacuum of 500 Pa or lower, an amount of steam of 2.0% by mass or higher (relative to oils and fats), and a deodorizing time of 50 minutes or longer. It is more preferable to satisfy three of these conditions. The deodorization temperature is more preferably 245°C or higher, and even more preferably 250°C or higher. The degree of vacuum is more preferably 400 Pa or lower, even more preferably 280 Pa or lower, and particularly preferably 260 Pa or lower. The amount of water vapor is more preferably 2.4 mass% or higher (relative to oils and fats), and even more preferably 3 mass% or higher (relative to oils and fats). The deodorization time is more preferably 60 minutes or higher, and even more preferably 70 minutes or higher.

[0051] In the deodorizing step, the temperature is lowered at the end of the deodorizing treatment, and citric acid is preferably added at this time. The addition of citric acid increases oxidation stability. Citric acid is preferably added in an amount of 10 to 50 ppm, more preferably 26 to 50 ppm, relative to the deodorized oil or fat. Since citric acid does not disperse or dissolve in oil as is, it is preferably added as a 5 to 20% by mass aqueous solution. (Production of Other Oils and Fats) Oils and fats other than deodorized oils and fats A, deodorized oils and fats, and deodorized oils and fats may also be included. Chemical refining is preferably used as a method for purifying these oils and fats.

[0052] (Addition Step) The present invention includes a step of adding silicone oil so that the content of silicone oil in the oil / fat composition is 0.5 to 10 ppm by mass. Although not particularly limited, the silicone oil can be added to the oil / fat directly or after dilution with the oil / fat, followed by stirring. The oil / fat used to dilute the silicone oil and / or the oil / fat to which the silicone oil is added may be the deodorized oil / fat described above, or other oil / fat. For example, when the oil / fat composition is a blend of multiple oils / fat including the deodorized oil / fat described above, the silicone oil may be added to the oil / fat before blending and then blended, or the silicone oil may be added after blending the oils / fat.

[0053] <Method for Suppressing Heat Discoloration in an Oil or Fat Composition> The method for suppressing heat discoloration in an oil or fat composition of the present invention includes deodorizing an RBD palm-based oil or fat so that it satisfies the following deodorized oil or fat A, and, as necessary, deodorizing one or more oils or fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so that it satisfies the following deodorized oil or fat B and / or deodorized oil or fat C, adding a silicone oil so that the content of the silicone oil in the oil or fat composition is 0.5 to 10 ppm by mass, and setting 10 to 100% by mass of the deodorized oil or fat in the oil or fat composition as deodorized oil or fat A and 0 to 90% by mass of the deodorized oil or fat as the following deodorized oil or fat B and / or deodorized oil or fat C, with the total content of the deodorized oil or fat A, deodorized oil or fat B, and deodorized oil or fat C being 50 to 100% by mass of the deodorized oil or fat in the oil or fat composition. Details are as described above in <Oil or Fat Composition> and <Method for Producing an Oil or Fat Composition>. By using an oil or fat composition prepared by this suppression method, discoloration of the oil or fat composition due to heating can be suppressed even when the oil or fat composition is repeatedly heated.

[0054] The present invention will be specifically explained below with reference to examples, but the present invention is not limited to these examples.

[0055] <Analysis Method> Analysis in each test was carried out according to the following method.

[0056] (γ-Tocotrienol Content and Total Tocopherol Content) The γ-tocotrienol content was measured under the conditions of "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.10-2013, Tocopherols (Fluorescence Detector-High Performance Liquid Chromatography)" established by the Japan Oil Chemists' Society, and the γ-tocotrienol content was calculated. The total tocopherol content was calculated by measuring α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol in the deodorized oil according to "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.10-2013, Tocopherols (Fluorescence Detector-High Performance Liquid Chromatography)" established by the Japan Oil Chemists' Society, and calculating the total content (percentage).

[0057] (Acid value) The acid value was measured in accordance with "Standard Test Methods for the Analysis of Fats, Oils and Related Materials, 2.3.1-2013, Acid Value" established by the Japan Oil Chemists' Society. The acid value indicates the amount of free fatty acids contained in the oil and is expressed as the number of milligrams of potassium hydroxide required to neutralize 1 g of sample oil.

[0058] (Iodine value) The iodine value of fats and oils was measured in accordance with "Standard Methods for Analysis of Fats, Oils and Related Materials 2.3.4.1-2013 Iodine Value (Wiess-Cyclohexane Method)" established by the Japan Oil Chemists' Society. The higher the iodine value, the more double bonds there are.

[0059] (Color Tone) The chromaticity of the test oil was measured using a Lovibond colorimeter (trade name "Lovibon PFX995", manufactured by The Tintometer Limited) with a 0.5-inch cell to measure the yellow chromaticity (Y value) and red chromaticity (R value). Based on these results, "Y+10R" was calculated and evaluated. The smaller the value of Y+10R, the lighter the color tone, and the larger the value of Y+10R, the darker the color tone.

[0060] The color tone reduction rate in each frying test was calculated by comparing the difference in color tone before and after frying with that of a standard oil (Comparative Example 1, Reference Example 1, Reference Example 7).

[0061] <Preparation of Oil and Fat Composition 1> (Deodorized Oils A1 to A4) Activated clay was added to RBD palm olein (Refined Bleached Deodorized palm olein, acid value 0.06, iodine value 67, α-tocopherol 210 ppm, α-tocotrienol 197 ppm, γ-tocotrienol 263 ppm) in an amount of 1% relative to the oil, and the mixture was decolorized at 110°C for 20 minutes. The activated clay was filtered off to obtain a re-bleached oil of RBD palm olein. The re-bleached oil of RBD palm olein was deodorized under the conditions shown in Table 1, and upon cooling during deodorization, citric acid was added at 150°C in an amount of 30 ppm relative to the oil, to obtain deodorized oils A1 to A4. The γ-tocotrienol content (γ-tocotrienol amount) and acid value of the resulting deodorized oils A1 to A4 are shown in Table 1.

[0062] Table 1

[0063] (Silicone oil addition) Silicone oil (KF-96ADF-1,000CS, manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorized fats and oils A1 to A4 in an amount of 3 ppm relative to the fat and oil. Using deodorized fats and oils A1 to A4 and fats obtained by adding silicone oil to deodorized fats and oils A1 to A4 as test oils, frying tests were carried out under the following conditions (Comparative Examples 1 to 5, Examples 1 to 3).

[0064] <Frying Test 1> 4 L of each test oil was placed in a fryer and fried for 8 days (8 hours / day). The frying was carried out in the following manner to cook potato tempura (2 days), croquettes (2 days), and fried chicken (4 days) in that order. The color tone of the oil and fat composition before and after frying, and the reduction rate of color tone compared to Comparative Example 1, are shown in Tables 2 and 3. [Potato tempura] Every hour, eight 1 cm thick slices of sweet potato were dipped in batter (tempura flour (trade name "Nissin Oishii Tempura Flour", manufactured by Nissin Foods Inc.):water = 1:1.6) and fried at 180°C for 3.5 minutes. [Croquettes] Every hour, four 70 g croquettes (trade name "Nichirei Crispy Crusted Croquettes (Vegetables)", manufactured by Nichirei Foods Inc.) were fried at 180°C for 4.5 minutes. [Fried Chicken] Every hour, six pieces of chicken thigh meat (approximately 35 g) were dipped in batter (fried chicken powder (trade name "Fried Chicken No. 1", manufactured by Nippon Shokken Co., Ltd.):water = 1:1) and fried at 180°C for 4 minutes.

[0065] Table 2

[0066] Table 3

[0067] As shown in Tables 2 and 3, it can be seen that heat-induced discoloration is suppressed in Examples 1 to 3 compared to Comparative Examples 1 to 4. That is, there is no difference between the deodorized fats and oils A1 to A4 that do not contain silicone oil (Comparative Examples 1, 3, 4, and 5), and simply adding silicone oil to deodorized fat and oil A1 has no effect (Comparative Example 2). On the other hand, when silicone oil is added to deodorized fats and oils A2 to A4, heat-induced discoloration is suppressed (Examples 1 and 2).

[0068] From the above results, it was found that by adjusting the deodorized oil and fat A having a gamma-tocotrienol content and acid value within specific ranges and the silicone oil so as to satisfy the conditions of the present invention, heat discoloration of the oil and fat composition can be suppressed.

[0069] <Preparation of Oil and Fat Composition 2> (Deodorized Oils and Fats B1 to B3) A 1.2-fold equivalent of approximately 15% aqueous sodium hydroxide solution was added to degummed soybean oil (acid value 1.0, iodine value 132), stirred, and then the precipitate was removed using a centrifuge. Activated clay was added at 1% relative to the oil, and decolorization was carried out at 110°C for 20 minutes. The activated clay was filtered off to obtain bleached soybean oil. The bleached soybean oil was deodorized under the conditions shown in Table 4, and upon cooling during deodorization, citric acid was added at 150°C in an amount of 30 ppm relative to the oil, yielding deodorized oils and fats B1 to B3. The total tocopherol content (total tocopherol amount) and acid value of the resulting deodorized oils and fats B1 to B3 are shown in Table 4.

[0070] Table 4

[0071] (Silicone oil addition) Silicone oil (KF-96ADF-1,000CS, manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorized fats and oils B1 to B3 in an amount of 3 ppm relative to the fat and oil. Deodorized fats and oils B1 to B3 and fats obtained by adding silicone oil to deodorized fats and oils B1 to B3 were used as test oils.

[0072] <Frying Test 2> A frying test was carried out in the same manner as in Frying Test 1 using each test oil. The color tone of the oil and fat composition before and after frying and the reduction rate of color tone compared to Reference Example 1 are shown in Table 5. Silicone oil ("KF-96ADF-1,000CS", manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorized fats and oils B1 to B3 in an amount of 3 ppm relative to the fat and oil. Using deodorized fats and oils B1 to B3 and fats obtained by adding silicone oil to deodorized fats and oils B1 to B3 as test oils, frying tests were carried out under the conditions of the above-mentioned Frying Test 1 (Reference Examples 1 to 6).

[0073] Table 5

[0074] As shown in Table 5, there was no difference between the silicone oil-free deodorized fats B1 to B3 (Reference Examples 1, 3, and 5), and adding silicone oil to deodorized fat B1 alone was ineffective (Reference Example 2). On the other hand, adding silicone oil to deodorized fats B2 and B3 suppressed heat discoloration (Reference Examples 4 and 6).

[0075] From the above results, it was found that heat discoloration of the oil composition can be suppressed by adjusting the deodorized oil having a total tocopherol content and acid value within a specific range and the silicone oil so as to satisfy the conditions of the present invention in deodorized oil B. Therefore, it can be expected that the heat discoloration suppression effect can be achieved even when the above-mentioned deodorized oil A and deodorized oil B are combined.

[0076] <Preparation of Oil and Fat Composition 3> (Deodorized Oils and Fat C1 to C6) A 1.2-fold equivalent of approximately 15% aqueous sodium hydroxide solution was added to degummed rapeseed oil (acid value 1.0, iodine value 113), and the mixture was stirred and then centrifuged to remove the precipitate. Activated clay was added at 1% relative to the oil, and decolorization was carried out at 110°C for 20 minutes. The activated clay was filtered off to obtain bleached rapeseed oil. The bleached rapeseed oil was deodorized under the conditions shown in Table 6, and upon cooling during deodorization, citric acid was added at 150°C in an amount of 30 ppm relative to the oil, to obtain deodorized oils and fats C1 to C6. The total tocopherol content (total tocopherol amount) and acid value of the resulting deodorized oils and fats C1 to C6 are shown in Table 6.

[0077] Table 6

[0078] (Silicone oil addition) Silicone oil (KF-96ADF-1,000CS, manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorized oils C1 to C6 in an amount of 3 ppm relative to the oil. Deodorized oils C1 to C6 and the oils obtained by adding silicone oil to deodorized oils C1 to C6 were used as test oils.

[0079] <Frying Test 3> A frying test was carried out for each test oil in the same manner as in the above-mentioned Frying Test 1. Tables 7 and 8 show the color tone of the oil and fat composition before and after frying and the reduction rate of color tone relative to Reference Example 7.

[0080] Table 7

[0081] Table 8

[0082] As shown in Tables 7 and 8, there was no difference in the effect of deodorized fats C1 to C6 that did not contain silicone oil (Reference Examples 7, 9, 11, 13, 15, and 17), and adding silicone oil to deodorized fat C1 alone was ineffective (Reference Example 8).On the other hand, adding silicone oil to deodorized fats C2 to C6 suppressed heat discoloration (Reference Examples 10, 12, 14, 16, and 18).

[0083] From the above results, it was found that heat discoloration of the oil composition can be suppressed by adjusting the deodorized oil and fat having a total tocopherol content and acid value within specific ranges and the silicone oil so as to satisfy the conditions of the present invention in deodorized oil and fat C. Therefore, it can be expected that the heat discoloration suppression effect can also be achieved by combining the above-mentioned deodorized oil and fat A and deodorized oil and fat C, or deodorized oil and fat A, deodorized oil and fat B and deodorized oil and fat C.

[0084] <Preparation of Oil and Fat Composition 4> (Deodorized Oils A5 and A6) Activated clay was added to RBD palm olein (Refined Bleached Deodorized palm olein, acid value 0.07, iodine value 67, α-tocopherol 208 ppm, α-tocotrienol 202 ppm, γ-tocotrienol 259 ppm) in an amount of 1% relative to the oil, and the mixture was decolorized at 110°C for 20 minutes. The activated clay was filtered off to obtain a re-bleached oil of RBD palm olein. The re-bleached oil of RBD palm olein was deodorized under the conditions shown in Table 9, and upon cooling during deodorization, citric acid was added at 150°C in an amount of 30 ppm relative to the oil, to obtain deodorized oils A5 and A6. The γ-tocotrienol content (γ-tocotrienol amount) and acid value of the resulting deodorized oils A5 and A6 are shown in Table 9.

[0085] (Deodorized fats and oils B4 and B5) A 1.2-fold equivalent of approximately 15% aqueous sodium hydroxide solution was added to degummed soybean oil (acid value 1.1, iodine value 132), stirred, and then the precipitate was removed using a centrifuge. Activated clay was added at 1% relative to the oil, and decolorization was carried out at 110°C for 20 minutes. The activated clay was filtered off to obtain bleached soybean oil. The bleached soybean oil was deodorized under the conditions shown in Table 9, and upon cooling during deodorization, citric acid was added at 150°C in an amount of 30 ppm relative to the oil, to obtain deodorized fats and oils B4 and B5. The total tocopherol content (total tocopherol amount) and acid value of the resulting deodorized fats and oils B4 and B5 are shown in Table 9.

[0086] Table 9

[0087] (Mixed oils AB1 to AB3) Mixed oils AB1 to AB3 were obtained by blending deodorized oils A5, A6, B4, and B5 as shown in Table 10. The gamma-tocotrienol content, total tocopherol content (total tocopherol amount), and acid value of the mixed oils are shown in Table 10.

[0088] Table 10

[0089] (Silicone oil addition) Silicone oil (KF-96ADF-1,000CS, manufactured by Shin-Etsu Chemical Co., Ltd.) was added to the mixed oils AB1 to AB3 in an amount of 3 ppm relative to the oil. The mixed oils AB1 to AB3 and the mixed oils AB1 to AB3 to which silicone oil was added were used as test oils.

[0090] <Frying Test 4> Using each of the test oil mixtures AB1 to AB3, a frying test was carried out in the same manner as in the above-mentioned Frying Test 1. The color tone of the oil and fat composition before and after frying and the reduction rate of the color tone relative to Comparative Example 6 are shown in Table 11.

[0091] Table 11

[0092] From the results in Table 11, it was found that in a mixed oil containing deodorized fat A having a γ-tocotrienol content and an acid value within a specific range, by adjusting the mixed oil so as to satisfy the conditions of the present invention, heat discoloration of the oil composition can be suppressed.

Claims

1. An oil and fat composition containing 93% by mass or more of deodorized oils and fats, wherein the silicone oil content in the oil and fat composition is 0.5 to 10 ppm by mass, 10 to 100% by mass of the deodorized oil and fat in the oil and fat composition is deodorized oil and fat A described below, 0 to 90% by mass of the deodorized oil and fat in the oil and fat composition is deodorized oil and fat B and / or deodorized oil and fat C described below, and the total content of deodorized oil and fat A, deodorized oil and fat B, and deodorized oil and fat C is 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition. Deodorized oil A: Re-deodorized palm-based deodorized oil A having a gamma-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less. Deodorized oil B: Deodorized oil B having a total tocopherol content of 900 ppm or less and an acid value of 0.03 or less, which is one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Deodorized rapeseed oil C having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less.

2. The oil or fat composition according to claim 1, wherein the content of gamma-tocotrienol in the oil or fat composition is 100 to 240 ppm and the content of total tocopherols is 100 to 900 ppm.

3. The oil and fat composition according to claim 1 or 2, wherein the deodorized oil and fat A is a re-deodorized oil and fat of RBD palm oil and / or RBD palm olein.

4. An oil or fat composition according to any one of claims 1 to 3, wherein 10 to 60 mass% of the deodorized oil or fat in the oil or fat composition is deodorized oil or fat A, and the remaining deodorized oil or fat is deodorized oil or fat B and / or deodorized oil or fat C.

5. The oil or fat composition according to any one of claims 1 to 4, which is for use in cooking.

6. A method for producing an oil or fat composition containing 93% by mass or more of deodorized oils and fats, comprising a step of deodorizing an RBD palm-based oil or fat so that it satisfies the following deodorized oil or fat A, and optionally a step of deodorizing one or more oils and fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so that it satisfies the following deodorized oil or fat B and / or deodorized oil or fat C, and a step of adding a silicone oil so that the content of the silicone oil in the oil or fat composition is 0.5 to 10 ppm by mass, wherein 10 to 100% by mass of the deodorized oil or fat in the oil or fat composition is deodorized oil or fat A, and 0 to 90% by mass of the deodorized oil or fat is the following deodorized oil or fat B and / or deodorized oil or fat C, and the total content of the deodorized oil or fat A, deodorized oil or fat B, and deodorized oil or fat C is 50 to 100% by mass of the deodorized oil or fat in the oil or fat composition. Deodorized oil A: Re-deodorized palm-based deodorized oil A having a gamma-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less. Deodorized oil B: Deodorized oil B having a total tocopherol content of 900 ppm or less and an acid value of 0.03 or less, which is one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Deodorized rapeseed oil C having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less.

7. A method for suppressing heat discoloration in an oil or fat composition containing 93% by mass or more of deodorized oils, comprising: deodorizing an RBD palm-based oil or fat so that it satisfies the following deodorized oil or fat A; and, as necessary, deodorizing one or more oils or fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so that it satisfies the following deodorized oil or fat B and / or deodorized oil or fat C; adding a silicone oil so that the content of the silicone oil in the oil or fat composition is 0.5 to 10 ppm by mass; and setting 10 to 100% by mass of the deodorized oil or fat in the oil or fat composition as deodorized oil or fat A and 0 to 90% by mass of the deodorized oil or fat as the following deodorized oil or fat B and / or deodorized oil or fat C, with the total content of the deodorized oil or fat A, deodorized oil or fat B, and deodorized oil or fat C being 50 to 100% by mass of the deodorized oil or fat in the oil or fat composition. Deodorized oil A: Re-deodorized palm-based deodorized oil A having a gamma-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less. Deodorized oil B: Deodorized oil B having a total tocopherol content of 900 ppm or less and an acid value of 0.03 or less, which is one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Deodorized rapeseed oil C having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less.