Oil and fat composition and method for producing same

Abstract

The purpose of the present invention is to provide a fat and oil composition which exhibits a sweet and / or milky flavor and in which a rancidity odor is suppressed. Specifically, provided is an oil / fat composition which contains an oil / fat and 5 mass ppm or more of a lactone having 6-14 carbon atoms, the content of a linear saturated fatty acid having 6-14 carbon atoms in the fatty acids constituting the oil / fat being 4-100 mass%, the lactone having 6-14 carbon atoms being a gamma-lactone and / or a delta-lactone, and the content of a linear saturated fatty acid having 6-14 carbon atoms being 5 mass ppm or more. The amount of a C9 straight-chain alkane in the oil and fat composition is 130 ppm by mass or less.

Description

Technical Field

[0001] The present invention relates to an oil and fat composition and a method for producing the same. Background Art

[0002] Oils and fats (lipids) are not only one of the three major nutrients but also important components that impart deliciousness to foods. Oils and fats make the taste of foods mild and add richness. Examples of foods that are delicious due to the presence of oils and fats include tempura, fried foods, ramen, pies, chocolate, cream, and cheese. There are various oils and fats, from oils and fats that are almost odorless like salad oil to oils and fats that emphasize unique flavors like roasted sesame oil and butter. These oils and fats are used according to their uses.

[0003] In addition, as a method for enhancing the flavor of oils and fats, particularly the basic richness, a method of including a specific amount of a specific coconut oil in oils and fats is known (Patent Document 1). Patent Document 1 specifically discloses an oil and fat containing 0.001 to 15% by mass of virgin coconut oil. In addition, a sweet flavor enhancer is also known, which uses oxidized oil and fat obtained by oxidizing an oil and fat containing coconut oil as an active ingredient (Patent Document 2).

[0004] Prior Art Documents

[0005] Patent Documents

[0006] Patent Document 1: Japanese Patent Application Laid-Open No. 2017-213004

[0007] Patent Document 2: Japanese Patent Application Laid-Open No. 2022-151720 Summary of the Invention

[0008] However, the virgin coconut oil contained in the oil and fat composition of Patent Document 1 contains a large amount of unsaturated fatty acids that cause rancid odor (oxidative deterioration odor), so the fragrance of lactones in the virgin coconut oil is not fully felt due to the rancid odor. In addition, in the oxidized oil and fat of Patent Document 2, although a large amount of lactones are generated as oxidation progresses, a large amount of rancid odor is also generated, resulting in an unpleasant flavor.

[0009] An object of the present invention is to provide an oil and fat composition having a sweet fragrance and / or a milky fragrance with suppressed rancid odor.

[0010] The present inventors conducted intensive studies to solve the above problems and found that in an oil and fat composition containing 5 mass ppm or more of lactones having 6 to 14 carbon atoms (γ-lactone and / or δ-lactone), the rancid odor is related to the amount of alkanes having 9 carbon atoms, thereby completing the present invention.

[0011] That is, the present invention provides the following [1] to

[10] .

[0012] [1] An oil and fat composition containing 5 mass ppm or more of lactones having 6 to 14 carbon atoms,

[0013] For the oil and fat in the oil and fat composition, the content rate of straight-chain saturated fatty acids having 6 to 14 carbon atoms in the constituent fatty acids of the oil and fat is 4 to 100 mass%, the lactones having 6 to 14 carbon atoms are γ-lactones and / or δ-lactones, and the straight-chain alkanes having 7 to 8 carbon atoms and / or straight-chain alkanes having 9 carbon atoms in the oil and fat composition are 130 mass ppm or less.

[0014] [2] The oil and fat composition according to [1], further comprising 5 mass ppm or more of straight-chain alkanes having 17 carbon atoms.

[0015] [3] The oil and fat composition according to [1] or [2], which has a sweet fragrance and / or a milky fragrance.

[0016] [4] The oil and fat composition according to any one of [1] to [3], wherein, in the above-mentioned oil and fat, the content rate of straight-chain unsaturated fatty acids in the constituent fatty acids of the oil and fat is 0 to 60 mass%.

[0017] [5] The oil and fat composition according to any one of [1] to [4], wherein the above-mentioned oil and fat is a hydrogenated oil of lauric acid-based oil and fat.

[0018] [6] The oil and fat composition according to any one of [1] to [5], wherein the oil and fat composition contains 50 mass% or more of triglycerides.

[0019] [7] A food containing the oil and fat composition according to any one of [1] to [6].

[0020] [8] A method for manufacturing an oil and fat composition, which is a method for manufacturing the oil and fat composition according to any one of [1] to [6],

[0021] having an oxidative heating step: subjecting an oil and fat having a content rate of straight-chain saturated fatty acids having 6 to 14 carbon atoms in the constituent fatty acids of the oil and fat of 4 to 100 mass% to oxidative heating treatment to generate 5 mass ppm or more of lactones having 6 to 14 carbon atoms and straight-chain alkanes having 7 to 9 carbon atoms greater than 130 mass ppm in the oil and fat,

[0022] Next, the following distillation step, or mixing step, or distillation step and mixing step, or mixing step and distillation step is carried out.

[0023] Distillation step: a step of distilling under distillation conditions such that the straight-chain alkanes having 7 to 8 carbon atoms and / or straight-chain alkanes having 9 carbon atoms in the oil and fat are reduced while the lactones having 6 to 14 carbon atoms in the oil and fat remain at 5 mass ppm or more.

[0024] Mixing step: A step of mixing a straight-chain alkane having 7 to 8 carbon atoms and / or an oil and fat having a smaller amount of a straight-chain alkane having 9 carbon atoms with the oil and fat after the oxidation heating step or the oil and fat after the distillation step.

[0025] [9] The method for producing an oil and fat composition according to [7], wherein in the oil and fat subjected to the oxidation heating treatment, the content of the straight-chain unsaturated fatty acid in the constituent fatty acids of the oil and fat is 0 to 60% by mass.

[0026]

[10] The method for producing an oil and fat composition according to [8] or [9], wherein the distillation in the above-mentioned distillation step is carried out at 200 °C or lower, 200 Pa or higher, and within 60 minutes.

[0027]

[11] The method for producing an oil and fat composition according to any one of [8] to

[10] , wherein the mixing step in the above-mentioned mixing step is as follows: Mix an oil and fat that has not undergone the oxidation heating step with an oil and fat after the oxidation heating step or the distillation step in which the straight-chain alkane having 7 to 8 carbon atoms and / or the straight-chain alkane having 9 carbon atoms is contained in the oil and fat at 130 ppm by mass or more.

[0028] In addition, the present invention can also be in the following manner.

[0029] [1] An oil and fat composition containing an oil and fat and a lactone having 6 to 14 carbon atoms at 5 ppm by mass or more.

[0030] The above-mentioned oil and fat is an oil and fat in which the content of the straight-chain saturated fatty acid having 6 to 14 carbon atoms in the constituent fatty acids of the oil and fat is 4 to 100% by mass.

[0031] The above-mentioned lactone having 6 to 14 carbon atoms is γ-lactone and / or δ-lactone.

[0032] The straight-chain alkane having 9 carbon atoms in the above-mentioned oil and fat composition is 130 ppm by mass or less.

[0033] [2] The oil and fat composition according to the above-mentioned [1], wherein the straight-chain alkane having 7 to 9 carbon atoms in the above-mentioned oil and fat composition is 130 ppm by mass or less.

[0034] [3] The oil and fat composition according to the above-mentioned [1] or [2], further comprising a straight-chain alkane having 17 carbon atoms at 5 ppm by mass or more.

[0035] [4] The oil and fat composition according to any one of the above-mentioned [1] to [3], having a sweet fragrance and / or a milky fragrance.

[0036] 〔5〕The oil and fat composition according to any one of 〔1〕 to 〔4〕 above, wherein the oil and fat is an oil and fat having a content of straight-chain unsaturated fatty acids in the constituent fatty acids of the oil and fat of 0 to 60% by mass.

[0037] 〔6〕The oil and fat composition according to any one of 〔1〕 to 〔5〕 above, wherein the oil and fat is a hydrogenated oil of lauric acid-based oil and fat.

[0038] 〔7〕The oil and fat composition according to any one of 〔1〕 to 〔6〕 above, wherein the oil and fat composition contains 50% by mass or more of triglyceride.

[0039] 〔8〕A food containing the oil and fat composition according to any one of 〔1〕 to 〔7〕 above.

[0040] 〔9〕A method for producing an oil and fat composition, which is a method for producing the oil and fat composition according to any one of 〔1〕 to 〔7〕,

[0041] having an oxidative heating step: subjecting an oil and fat having a content of straight-chain saturated fatty acids having 6 to 14 carbon atoms in the constituent fatty acids of the oil and fat of 4 to 100% by mass to oxidative heating treatment to form lactones having 6 to 14 carbon atoms in the oil and fat at 5 mass ppm or more and straight-chain alkanes having 7 to 9 carbon atoms at more than 130 mass ppm,

[0042] Next, the following distillation step, or mixing step, or distillation step and subsequent mixing step, or mixing step and subsequent distillation step is carried out.

[0043] Distillation step: a step of distilling under distillation conditions such that the straight-chain alkanes having 7 to 9 carbon atoms in the oil and fat are reduced but the lactones having 6 to 14 carbon atoms in the oil and fat remain at 5 mass ppm or more.

[0044] Mixing step: a step of mixing an oil and fat having a smaller amount of straight-chain alkanes having 7 to 9 carbon atoms than that of the oil and fat after the oxidative heating step or the oil and fat after the distillation step with the oil and fat after the oxidative heating step or the oil and fat after the distillation step

[0045] 〔10〕The method for producing an oil and fat composition according to 〔9〕 above, wherein the oxidative heating step is a step of forming straight-chain alkanes having 9 carbon atoms at more than 130 mass ppm,

[0046] and the distillation step is a step of reducing the straight-chain alkanes having 9 carbon atoms in the oil and fat.

[0047] 〔11〕The method for producing an oil and fat composition according to 〔9〕 or 〔10〕 above, wherein the oil and fat subjected to the oxidative heating treatment is an oil and fat having a content of straight-chain unsaturated fatty acids in the constituent fatty acids of the oil and fat of 0 to 60% by mass.

[0048]

[12] The method for producing an oil and fat composition according to any one of [9] to

[11] above, wherein the distillation in the above distillation step is carried out at 200 °C or lower, 200 Pa or higher and within 60 minutes.

[0049]

[13] The method for producing an oil and fat composition according to any one of [9] to

[12] above, wherein the mixing in the above mixing step is to mix an oil and fat that has not undergone an oxidation heating step into the oil and fat after the above oxidation heating step or the above distillation step.

[0050] According to the present invention, it is possible to provide an oil and fat composition in which the rancid odor (oxidative deterioration odor) is suppressed, the flavor is improved, and in particular, it has a sweet flavor presented by a lactone having 6 to 10 carbon atoms and / or a sweet flavor presented by a lactone having 12 to 14 carbon atoms and / or a milky flavor. Detailed Embodiments

[0051] Hereinafter, the present invention will be described in detail by way of illustration. It should be noted that in the embodiments of the present invention, A (numerical value) to B (numerical value) means A or more and B or less. In addition, the preferred modes, more preferred modes, etc. exemplified below can be appropriately combined with each other regardless of the expressions such as "preferred" and "more preferred". In addition, the description of the numerical range is for illustration, and ranges appropriately combined with the upper and lower limits of each range and the numerical values of the examples can also be preferably used. It should be noted that terms such as "containing" or "comprising" can be changed to "essentially" or "consisting only of...".

[0052] [Oil and Fat Composition]

[0053] The oil and fat composition of the present invention is an oil and fat composition containing an oil and fat and a lactone having 6 to 14 carbon atoms at 5 mass ppm or more. The above oil and fat is an oil and fat in which the content rate of a straight-chain saturated fatty acid having 6 to 14 carbon atoms in the constituent fatty acids of the oil and fat is 4 to 100 mass%. The above lactone having 6 to 14 carbon atoms is γ-lactone and / or δ-lactone, and the straight-chain alkane having 9 carbon atoms in the above oil and fat composition is 130 mass ppm or less.

[0054] (Lactone)

[0055] In the fat and oil composition of the present invention, lactones having 6 to 14 carbon atoms in an amount of 5 mass ppm or more are contained, and the lactones having 6 to 14 carbon atoms are γ-lactones and / or δ-lactones. These lactones are produced from fatty acids having the corresponding number of carbon atoms. It is known that lactones having 6 to 10 carbon atoms produced from straight-chain saturated fatty acids having 6 to 10 carbon atoms have a "sweet fragrance", and lactones having 12 to 14 carbon atoms produced from straight-chain saturated fatty acids having 12 to 14 carbon atoms have a "milky fragrance" (here, as part of this specification, refer to the content described in the unpublished patent: Japanese Application No. 2021-76196, and International Application: Application No. PCT / JP2022 / 017821, and incorporate the content of these into this specification as part of this specification). The content of lactones having 6 to 14 carbon atoms in the fat and oil composition is preferably 15 mass ppm or more, 60 mass ppm or more, 100 mass ppm or more, 500 mass ppm or more, 1000 mass ppm or more, 2000 mass ppm or more, 3000 mass ppm or 5000 mass ppm or more with respect to the total mass of the fat and oil composition. The content of lactones having 6 to 14 carbon atoms in the fat and oil composition is, for example, 7000 mass ppm or less, 5000 mass ppm or less, 4000 mass ppm or less, or 2000 mass ppm or less. By making the content of lactones having 6 to 14 carbon atoms 5 mass ppm or more, the fat and oil composition exhibits a sweet fragrance and / or a milky fragrance.

[0056] In the present invention, the content of lactones can be measured by gas chromatography-mass spectrometry.

[0057] (Fat and oil)

[0058] The fat and oil used in the fat and oil composition of the present invention may be a fat and oil in which the content ratio (ratio with respect to the total mass of the constituent fatty acids in the fat and oil) of straight-chain saturated fatty acids having 6 to 14 carbon atoms in the constituent fatty acids of the fat and oil is 4 to 100 mass%. Since the lactones having 6 to 14 carbon atoms are components produced by oxidizing a part of the straight-chain saturated fatty acids having the corresponding number of carbon atoms, the fat and oil composition of the present invention necessarily contains straight-chain saturated fatty acids having 6 to 14 carbon atoms. The straight-chain saturated fatty acids having 6 to 14 carbon atoms may be one kind or two or more kinds. Examples of the straight-chain saturated fatty acids having 6 to 14 carbon atoms include caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, etc., and preferably caprylic acid and / or capric acid, or lauric acid and / or myristic acid. It is preferably selected from one or more of caprylic acid, capric acid, and lauric acid.

[0059] If the content rate of the straight-chain saturated fatty acid having 6 to 14 carbon atoms in the constituent fatty acids of the oil or fat is 4% by mass or more, the lactone having 6 to 14 carbon atoms can be sufficiently produced, and thus it is preferred. Further, if the content rate of the straight-chain saturated fatty acid having 6 to 14 carbon atoms is 100% by mass or less or 80% by mass or less, the options of the oil or fat available in the present invention increase, and thus it is preferred. The content rate of the straight-chain saturated fatty acid having 6 to 14 carbon atoms in the constituent fatty acids of the oil or fat is preferably 10 to 100% by mass, more preferably 30 to 95% by mass, still more preferably 50 to 95% by mass, and most preferably 70 to 90% by mass.

[0060] In particular, the lactone having 6 to 10 carbon atoms produced from the straight-chain saturated fatty acid having 6 to 10 carbon atoms has a "sweet fragrance", and the lactone having 12 to 14 carbon atoms produced from the straight-chain saturated fatty acid having 12 to 14 carbon atoms has a "milky fragrance". Therefore, in the case of enhancing the "milky fragrance", in the straight-chain saturated fatty acid having 6 to 14 carbon atoms, it is preferred that 1 / 2 or more (mass ratio) is the straight-chain saturated fatty acid having 12 to 14 carbon atoms, more preferably 2 / 3 or more (mass ratio) is the straight-chain saturated fatty acid having 12 to 14 carbon atoms, and still more preferably 4 / 5 or more (mass ratio) is the straight-chain saturated fatty acid having 12 to 14 carbon atoms. Further, in the case of enhancing the "sweet fragrance", in the straight-chain saturated fatty acid having 6 to 14 carbon atoms, it is preferred that 1 / 2 or more (mass ratio) is the straight-chain saturated fatty acid having 6 to 10 carbon atoms, more preferably 2 / 3 or more (mass ratio) is the straight-chain saturated fatty acid having 6 to 10 carbon atoms, and still more preferably 4 / 5 or more (mass ratio) is the straight-chain saturated fatty acid having 6 to 10 carbon atoms.

[0061] It should be noted that in the present invention, the constituent fatty acids in the oil or fat are the fatty acids constituting the glyceride (the fatty acids combined with glycerol) or the free fatty acids. Compared with the amount of the constituent fatty acids of the oil or fat, the amount of the produced lactone is extremely small, and thus the amount of the oil or fat and the constituent fatty acid ratio (mass ratio) are hardly affected by the production of the lactone from the fatty acid. Therefore, in the method for producing the oil or fat composition described below, the amount of the oil or fat and the constituent fatty acid mass ratio are substantially the same before and after the oxidative heating treatment.

[0062] In the oil and fat composition of the present invention, the oil and fat used is preferably one in which the content of linear unsaturated fatty acids in the constituent fatty acids of the oil and fat is 0 to 60% by mass. In the method for producing the oil and fat composition described later, in the oxidation heating step, a large amount of rancid odor is generated in linear unsaturated fatty acids as compared with linear saturated fatty acids. Therefore, the oil and fat used in the oxidation heating step is preferably an oil and fat with less linear unsaturated fatty acids. For the oil and fat, the content of linear unsaturated fatty acids in the constituent fatty acids of the oil and fat is more preferably 0 to 50% by mass, further preferably 0 to 30% by mass or 0 to 20% by mass, still further preferably 0 to 10% by mass, and most preferably 0 to 5% by mass. On the other hand, for the oil and fat mixed with the oxidized and heated oil and fat in the mixing step, there is no problem even if there are many linear unsaturated fatty acids in the constituent fatty acids. As the linear unsaturated fatty acids, fatty acids having 16 to 24 carbon atoms are preferred, and examples thereof include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, erucic acid, etc.

[0063] In the oil and fat composition of the present invention, as the constituent fatty acids in the oil and fat, linear saturated fatty acids having 16 to 24 carbon atoms may be further contained. Examples of these fatty acids include palmitic acid, stearic acid, behenic acid, etc. The content of these fatty acids relative to the total amount of the constituent fatty acids in the oil and fat is preferably 0 to 50% by mass, more preferably 1 to 30% by mass, and further preferably 10 to 30% by mass.

[0064] As the above-mentioned fats and oils, one or more of monoglycerides, diglycerides or triglycerides, and fatty acids may be included. In the fat and oil composition of the present invention, the fat and oil composition preferably contains 50% by mass or more, 60% by mass or more, 70% by mass or more, or 80% by mass or more of triglycerides, and more preferably contains 90% by mass or more or 95% by mass or more of triglycerides. In addition, it is preferable that 80% by mass or more of the glycerides are triglycerides, more preferably 90% by mass or more of the glycerides are triglycerides, still more preferably 95 to 100% by mass of the glycerides are triglycerides, and most preferably 98 to 100% by mass of the glycerides are triglycerides. These fats and oils can also be obtained by an esterification reaction of a fatty acid and glycerol, a transesterification reaction of a fatty acid ester and glycerol, or a transesterification reaction of a fatty acid and a fat and oil, etc., or a transesterification reaction of a methyl or ethyl ester of a fatty acid and glycerol or a fat and oil. In addition, coconut oil and palm kernel oil can be used. In addition, when unsaturated fatty acids are included, the fatty acid, the methyl or ethyl ester of the fatty acid, or the glyceride can be hydrogenated to reduce the unsaturated bonds. As the fat and oil, a hydrogenated oil of a lauric acid-based fat and oil after any hydrogenation is preferred, and coconut oil and palm kernel oil after any hydrogenation are particularly preferably used. In addition, as the fat and oil, an extremely hydrogenated oil of a lauric acid-based fat and oil such as coconut oil and palm kernel oil is most preferred. It should be noted that other fats and oils can be mixed within the range where 4% by mass or more of the constituent fatty acids of the raw material fat and oil are straight-chain saturated fatty acids having 6 to 14 carbon atoms, such as coconut oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm super olein, palm mid-fraction, palm stearin, etc.), shea butter, shea fractionated oil, Chinese horse chestnut seed oil, Chinese horse chestnut seed fractionated oil, iron tree fruit fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower seed oil, rice bran oil, corn oil, sesame oil, olive oil, perilla oil, linseed oil, peanut oil, milk fat, cocoa butter and other animal and plant fats and oils, their mixed oils, processed fats and oils, etc.

[0065] As the fat and oil, it is preferable that all or part of the fat and oil in the fat and oil composition is the fat and oil that has undergone the oxidation heating step described later.

[0066] (Straight-chain alkane)

[0067] In the fat and oil composition of the present invention, the straight-chain alkane is a component that is generated separately from the lactone when the lactone is produced. Whether this alkane is a component of the rancid odor (oxidative deterioration odor) is uncertain, and other oxidation products are also considered as components of the rancid odor. However, since the amount of the straight-chain alkane having 9 carbon atoms in the fat and oil composition after the oxidative heating step or the fat and oil composition obtained by distilling the same is related to the degree of the rancid odor, it is considered that the amount of the straight-chain alkane having 9 carbon atoms in the fat and oil composition is related to the amount of the rancid odor component. At least under the distillation conditions where the alkane having 9 carbon atoms is removed, the rancid odor also decreases, and thus the boiling point of the rancid odor component can be said to be equal to or lower than the boiling point of the alkane having 9 carbon atoms. Therefore, the content of the straight-chain alkane having 9 carbon atoms in the fat and oil composition is preferably 130 mass ppm or less, 95 mass ppm or less, 90 mass ppm or less, 30 mass ppm or less, 10 mass ppm or less, or 0 mass ppm. In addition, by distillation, the straight-chain alkane having 9 or less carbon atoms has a boiling point lower than that of the straight-chain alkane having 9 carbon atoms, and thus is removed in the same manner as the straight-chain alkane having 9 carbon atoms. The content of the straight-chain alkane having 7 to 9 carbon atoms in the fat and oil composition is preferably 130 mass ppm or less, 95 mass ppm or less, 90 mass ppm or less, 30 mass ppm or less, 10 mass ppm or less, or 0 mass ppm. It should be noted that here, the "rancid odor (oxidative deterioration odor)" means an unpleasant odor (deterioration odor) generated when the fat and oil is oxidized and deteriorated.

[0068] In the fat and oil composition of the present invention, a straight-chain alkane generated from a straight-chain saturated fatty acid having 16 to 24 carbon atoms may be contained. For example, the straight-chain alkane having 17 carbon atoms generated from stearic acid may be contained in an amount of 5 mass ppm or more, and may preferably be contained in an amount of 10 mass ppm or more. It should be noted that these straight-chain alkanes have a higher boiling point than the straight-chain alkane having 9 carbon atoms and remain under the distillation conditions where the lactones having 6 to 14 carbon atoms are not removed by distillation.

[0069] In the present invention, the content of the straight-chain alkane can be measured by gas chromatography-mass spectrometry.

[0070] The fat and oil composition of the present invention having the above-described configuration has a sweet fragrance and / or a milky fragrance. Here, the "sweet fragrance" means the fragrance generated when heating sugar or caramel. The "milky fragrance" means the taste of milk.

[0071] (Other components)

[0072] Within the range that does not impair the effects of the present invention, particularly the flavor of sweet fragrance and / or milky fragrance, the oil and fat composition may further contain any other ingredients that can be usually added to foods. As other ingredients, emulsifiers, antioxidants, alcohols, water, pH regulators, flavoring agents, coloring agents, fragrances, defoaming agents, saccharides, sugar alcohols, stabilizers, etc. can be cited. As emulsifiers, polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, sorbitan fatty acid esters, sorbitol fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, organic acid monoglycerides, polysorbates, lecithin, etc. can be cited. As antioxidants, tocopherols, tocotrienols, carotenoids, polyphenols, ascorbic acid, ascorbic acid derivatives, etc. can be cited.

[0073] [Food]

[0074] The food of the present invention uses the above oil and fat composition. The above oil and fat composition can also be directly eaten, but by replacing the oils and fats used in various foods, the sweetness and milky flavor of the food can be enhanced. For example, in addition to being blended as a food raw material, it can also be used as frying oil, stir-frying oil, release oil, cooking oil, etc. In addition, it can also be used for garnishing or coating foods. As foods that can incorporate the above oil and fat composition, if they are foods and beverages that usually contain oils and fats, well-known foods and beverages can be cited, such as ice cream, milk ice (ice cream-like food), cream, whipped cream, chocolate, milk coffee, black tea, plant-based milk beverages (soy milk, almond milk, etc.), tempura, fried foods, ramen, pies, and cheese, etc.

[0075] [Manufacturing method of oil and fat composition]

[0076] The manufacturing method of the oil and fat composition of the present invention can be the following manufacturing method of the oil and fat composition: having an oxidative heating step, subjecting an oil and fat with a content of straight-chain saturated fatty acids having 6 to 14 carbon atoms in the constituent fatty acids of the oil and fat of 4 to 100% by mass to oxidative heating treatment, generating lactones having 6 to 14 carbon atoms of 5 mass ppm or more and straight-chain alkanes having 7 to 9 carbon atoms of more than 130 mass ppm in the oil and fat.

[0077] Next, the following distillation step, or mixing step, or distillation step and subsequent mixing step, or mixing step and subsequent distillation step are carried out.

[0078] Distillation step: A step of distilling under distillation conditions to reduce the straight-chain alkanes having 7 to 9 carbon atoms in the oil and fat but leaving lactones having 6 to 14 carbon atoms in the oil and fat at 5 mass ppm or more.

[0079] Mixing step: A step of mixing an oil and fat having a smaller amount of straight-chain alkanes having 7 to 9 carbon atoms than that in the oil and fat after the oxidative heating step or the oil and fat after the distillation step in the oil and fat after the oxidative heating step.

[0080] In the method for producing an oil and fat composition, the definitions of lactones, oils and fats, linear alkanes, etc. are as described in the above-mentioned "oil and fat composition".

[0081] (Oxidation heating step)

[0082] The method for producing the oil and fat composition of the present invention has an oxidation heating step. In the oxidation heating step, an oil and fat is used as a raw material, and it is subjected to an oxidation heating treatment to produce a lactone having 6 to 14 carbon atoms and a linear alkane having 7 to 9 carbon atoms. It should be noted that the oil and fat used as the raw material is the oil and fat described in the above-mentioned (oil and fat), and the content of the linear saturated fatty acid having 6 to 14 carbon atoms in the constituent fatty acids is 4 to 100% by mass.

[0083] Preferably, the content of the linear unsaturated fatty acid in the constituent fatty acids of the raw material oil and fat is 0 to 60% by mass. In the oxidation heating step, a large amount of rancid odor is generated in the linear unsaturated fatty acid as compared with the linear saturated fatty acid. Therefore, the oil and fat used in the oxidation heating step is preferably an oil and fat having less linear unsaturated fatty acid. For the raw material oil and fat, the content of the linear unsaturated fatty acid in the constituent fatty acids of the oil and fat is more preferably 0 to 50% by mass, further preferably 0 to 30% by mass or 0 to 20% by mass, further preferably 0 to 10% by mass, and most preferably 0 to 5% by mass.

[0084] The oxidation heating treatment needs to be carried out by heating in the presence of oxygen. Even if the amount of oxygen dissolved in the oil and fat is considered, a certain amount of lactone is expected to be generated. It is preferably heated under the atmosphere or heated while supplying oxygen (or air) to the oil and fat. In the case of supplying oxygen, for example, the pressure in the apparatus is 0.1 to 10 MPa in gauge pressure, preferably 0.5 to 5 MPa, and more preferably 0.8 to 3 MPa.

[0085] Oxidative heating is carried out by heating the raw material oil and fat, and the temperature only needs to be the temperature at which lactones with 6 to 14 carbon atoms are formed. For example, it is 140°C or higher, preferably 150°C to 250°C, more preferably 160°C to 225°C, and further preferably 170°C to 200°C. The heating time depends on the heating temperature, but it only needs to be the time sufficient to oxidize the raw material oil and fat to form lactones. For example, when the heating temperature is 180°C or higher, the raw material oil and fat can be heated for 5 minutes or more, preferably 10 to 120 minutes, 20 to 90 minutes, or 45 to 75 minutes starting from reaching 180°C to 200°C. Additionally, for example, when the heating temperature is 160 to 180°C, the raw material oil and fat can be heated for 10 minutes or more, preferably 15 to 160 minutes, 30 to 120 minutes starting from reaching 160°C. Additionally, for example, when the heating temperature is 140 to 160°C, the raw material oil and fat can be heated for 15 minutes or more, preferably 90 to 180 minutes, 90 to 160 minutes starting from reaching 140°C. As the heating conditions, any conditions that can oxidize the raw material oil and fat to form lactones are acceptable and there is no particular limitation. Preferably, in the presence of oxygen, for example, the raw material oil and fat can be heated under the atmosphere.

[0086] In fats and oils, the more the amount of lactones with 6 to 14 carbon atoms generated by the oxidative heating process, the stronger the "sweet fragrance" and "milky fragrance", so it is preferred. For the fats and oils after the oxidative heating process, it is preferably carried out under conditions where the content of lactones with 6 to 14 carbon atoms in the fats and oils can be adjusted to, for example, 5 mass ppm or more, preferably 15 mass ppm or more, 60 mass ppm or more, 100 mass ppm or more, 500 mass ppm or more, 1000 mass ppm or more, 2000 mass ppm or more, 3000 mass ppm, or 5000 mass ppm or more. It should be noted that for the fats and oils after the oxidative heating process, the content of lactones with 6 to 14 carbon atoms in the fats and oils can also be, for example, 7000 mass ppm or less, 5000 mass ppm or less, 4000 mass ppm or less, or 2000 mass ppm or less.

[0087] In the oxidation heating step, if there is a large amount of lactone with 6 to 14 carbon atoms generated, a large amount of other oxidation decomposition products, namely straight-chain alkanes, will also be generated. As described above, the straight-chain alkane with 9 carbon atoms is related to the rancid odor, and the rancid odor components are considered to be below the boiling point of the straight-chain alkane with 9 carbon atoms. Therefore, if there is a large amount of straight-chain alkanes with 7 to 9 carbon atoms having the boiling point of the straight-chain alkane with 9 carbon atoms or below, the possibility of generating a rancid odor is high. Therefore, in the distillation step or mixing step described later, the amount of the straight-chain alkanes with 7 to 9 carbon atoms or the straight-chain alkane with 9 carbon atoms is appropriately reduced. Therefore, for the oil and fat after the oxidation heating step, it is appropriate that the content of the straight-chain alkanes with 7 to 9 carbon atoms in the oil and fat is greater than 130 ppm, 150 ppm or more, 200 ppm or more. In particular, if the straight-chain alkane with 9 carbon atoms, for example, exists in an amount greater than 130 mass ppm, although a rancid odor will be generated, the amount of lactone with 6 to 14 carbon atoms can be increased. Therefore, for the oil and fat after the oxidation heating step, it is more appropriate that the content of the straight-chain alkane with 9 carbon atoms in the oil and fat is greater than 130 ppm, 150 ppm or more, 200 ppm or more. Therefore, it is preferable to carry out the oxidation heating step under the condition of reaching the content of these straight-chain alkanes with 7 to 9 carbon atoms or the straight-chain alkane with 9 carbon atoms. It should be noted that through the distillation step or mixing step of the oil and fat after the oxidation heating step, the content of the straight-chain alkanes with 7 to 9 carbon atoms or the straight-chain alkane with 9 carbon atoms in the oil and fat is preferably reduced to 130 mass ppm or less, 100 mass ppm or less, 50 mass ppm or less, or 20 mass ppm or less.

[0088] The oil and fat that has undergone the oxidation heating step is oxidized and preferably has a peroxide value of 7.5 or more. The oil and fat that has undergone the oxidation heating step more preferably has a peroxide value of 10 to 100, or 15 to 90, or 20 to 80, or 25 to 70, or 30 to 60. By the peroxide value of the oil and fat being 7.5 or more, it can be confirmed that the oil and fat has been oxidized to a certain level or more. The peroxide value can be measured according to the standard oil and fat analysis test method (edited by the Japanese Oil Chemists' Society) 2.5.2.1-2013 "Peroxide Value (Acetic Acid - Isooctane Method)".

[0089] In the method for producing the oil and fat composition of the present invention, in order to leave the lactone with 6 to 14 carbon atoms generated in the oxidation heating step while reducing the content of the straight-chain alkanes with 7 to 9 carbon atoms or the straight-chain alkane with 9 carbon atoms in the oil and fat composition to 130 mass ppm or less, it is appropriate to select one step or two steps from the following distillation step and mixing step. It should be noted that when performing the distillation step and the mixing step, either one can be carried out first.

[0090] (Distillation step)

[0091] In the distillation process, it is appropriate to carry out the distillation under conditions such that the alkanes having 7 to 9 carbon atoms and / or the alkanes having 9 carbon atoms in the oil are reduced, but the lactones having 6 to 14 carbon atoms in the oil remain at 5 mass ppm or more.

[0092] In the distillation process, methods such as ordinary distillation, vacuum distillation, steam distillation, and vacuum steam distillation can be appropriately used. Since distillation can be carried out at a low temperature, vacuum distillation or vacuum steam distillation is preferred. In order to retain the lactones having 6 to 14 carbon atoms and remove the straight-chain alkanes having 7 to 9 carbon atoms, the vacuum steam distillation is preferably carried out under conditions milder than the general deodorization conditions of the oil. For example, the distillation in the above distillation process is appropriately carried out under the conditions of 200 °C or lower, 200 Pa or higher, and within 60 minutes, or under the conditions of a distillation temperature of 120 to 210 °C, a pressure of 200 to 10,000 Pa, and a distillation time of 5 to 120 minutes.

[0093] Preferably, it can be carried out at a distillation temperature of 120 to 170 °C, a pressure of 200 to 400 Pa, and a distillation time of 20 to 100 minutes.

[0094] Preferably, it can be carried out at a distillation temperature of 160 to 200 °C, a pressure of 1000 to 8000 Pa, and a distillation time of 20 to 100 minutes.

[0095] Preferably, it can be carried out at a distillation temperature of 170 to 210 °C, a pressure of 1200 to 9500 Pa, and a distillation time of 20 to 100 minutes.

[0096] Preferably, it can be carried out at a distillation temperature of 160 to 200 °C, a pressure of 200 to 1000 Pa, and a distillation time of 5 to 90 minutes.

[0097] Preferably, it can be carried out at a distillation temperature of 170 to 210 °C, a pressure of 200 to 1200 Pa, and a distillation time of 5 to 60 minutes.

[0098] More preferably, it is carried out at a distillation temperature of 140 to 160 °C, a pressure of 200 to 2000 Pa, and a distillation time of 40 to 90 minutes.

[0099] More preferably, it is carried out at a distillation temperature of 150 to 170 °C, a pressure of 400 to 3000 Pa, and a distillation time of 40 to 90 minutes.

[0100] More preferably, it is carried out at a distillation temperature of 160 to 180 °C, a pressure of 1000 to 4000 Pa, and a distillation time of 40 to 90 minutes.

[0101] More preferably, it is carried out at a distillation temperature of 170 to 190 °C, a pressure of 1200 to 6000 Pa, and a distillation time of 40 to 90 minutes.

[0102] It is more preferably carried out at a distillation temperature of 180 to 200 °C, a pressure of 2000 to 8000 Pa, and a distillation time of 40 to 90 minutes.

[0103] It is more preferably carried out at a distillation temperature of 190 to 210 °C, a pressure of 3000 to 10000 Pa, and a distillation time of 40 to 90 minutes.

[0104] It is further preferably carried out at a distillation temperature of 140 to 160 °C, a pressure of 250 to 1500 Pa, and a distillation time of 40 to 80 minutes.

[0105] It is further preferably carried out at a distillation temperature of 150 to 170 °C, a pressure of 750 to 2000 Pa, and a distillation time of 40 to 80 minutes.

[0106] It is further preferably carried out at a distillation temperature of 160 to 180 °C, a pressure of 1200 to 3000 Pa, and a distillation time of 40 to 80 minutes.

[0107] It is further preferably carried out at a distillation temperature of 170 to 190 °C, a pressure of 1200 to 5000 Pa, and a distillation time of 40 to 80 minutes.

[0108] It is further preferably carried out at a distillation temperature of 180 to 200 °C, a pressure of 2500 to 7000 Pa, and a distillation time of 40 to 80 minutes.

[0109] It is further preferably carried out at a distillation temperature of 190 to 210 °C, a pressure of 4000 to 9500 Pa, and a distillation time of 40 to 80 minutes.

[0110] It should be noted that in the case of vacuum steam distillation, in addition to the above distillation temperature, pressure, and distillation time, steam is blown into the oil composition, and the steam amount is preferably 0.1 to 10% by mass, more preferably 0.5 to 5% by mass, and still more preferably 0.8 to 3% by mass relative to the oil composition.

[0111] (Mixing step)

[0112] The mixing step is a step of mixing an oil after the oxidation heating step or an oil after the distillation step with an oil having a smaller amount of straight-chain alkanes having 7 to 9 carbon atoms than that of the former. As a result, the amount of straight-chain alkanes having 7 to 9 carbon atoms in the oil composition can be reduced.

[0113] In the oil and fat after the oxidation heating step, the straight-chain alkane having 7 to 9 carbon atoms or the straight-chain alkane having 9 carbon atoms is present in the oil and fat in an amount exceeding 130 mass ppm. In the oil and fat after the oxidation heating step, the straight-chain alkane having 7 to 9 carbon atoms and / or the straight-chain alkane having 9 carbon atoms is preferably present in the oil and fat in an amount exceeding 130 mass ppm. However, when the amount is 130 mass ppm or less, the amount of the straight-chain alkane in the obtained oil and fat composition is further reduced, and thus it is preferred.

[0114] It should be noted that even after the mixing step, when the amount of the straight-chain alkane is not 130 mass ppm or less, the mixing step or the above-mentioned distillation step can be carried out again.

[0115] The oil and fat added to the oil and fat after the oxidation heating step or the oil and fat after the distillation step is more preferably the oil and fat that has not undergone the oxidation heating step. In addition, the fatty acid constituting the oil and fat is not particularly limited. In addition, it may be the oil and fat that has undergone the oxidation heating step. However, in this case, the straight-chain alkane having 7 to 9 carbon atoms and / or the straight-chain alkane having 9 carbon atoms is preferably 130 mass ppm or less, 100 mass ppm or less, or 50 mass ppm or less in the oil and fat.

[0116] Examples

[0117] Next, production examples, evaluation examples, etc. will be given to explain the present invention in more detail, but the present invention is not limited to these. In addition, hereinafter, "%" represents mass% unless otherwise specified. In addition, hereinafter, "ppm" represents mass ppm unless otherwise specified.

[0118] [Oil and Fat Compositions 1 to 7]

[0119] As described below, the refined highly hydrogenated coconut oil (oil and fat composition 1) is appropriately subjected to the following oxidation heating step 1, oxidation heating step 2, distillation step 1, distillation step 2, and distillation step 3 to obtain oil and fat compositions 2 to 6 and 17. In addition, the analysis and taste (flavor) evaluation of the oil and fat compositions 1 to 6 and 17 are shown in Tables 1 to 2.

[0120] (Oil and Fat Composition 1: Raw Material Oil and Fat)

[0121] The refined highly hydrogenated coconut oil (manufactured by Nisshin OilliO Group, Ltd.) was used as the oil and fat composition 1.

[0122] It should be noted that the mass ratio of the constituent fatty acids of the refined highly hydrogenated coconut oil is as follows.

[0123] Caprylic acid (8 carbon atoms) 8.0%

[0124] Capric acid (10 carbon atoms) 6.1%

[0125] Lauric acid (carbon number 12) 45.6%

[0126] Myristic acid (carbon number 14) 18.7%

[0127] Palmitic acid (carbon number 16) 9.6%

[0128] Stearic acid (carbon number 18) 11.8%

[0129] Other fatty acids 0.2%

[0130] (Oxidation Heating Process 1)

[0131] The fat composition was heated (200°C, 60 minutes) in a pressure reaction device (portable reactor TPR-1 type / Tai-Tai-Glass Co., Ltd.) filled with oxygen. It should be noted that during heating, the oxygen was adjusted so that the pressure in the device was 0.9 MPa. Heating was stopped 60 minutes after the sample temperature reached 200°C, and the sample was cooled to obtain a fat composition that had undergone oxidation heating step 1.

[0132] (Oxidation Heating Process 2)

[0133] 50 g of the oil and fat composition was heated in a beaker (200 mL) (190° C., 60 minutes) to obtain an oil and fat composition subjected to the oxidative heating step 2. In addition, the heating was performed in the atmosphere.

[0134] (Distillation process 1)

[0135] The fat composition was subjected to reduced pressure steam distillation under the conditions of a distillation temperature of 170° C., a pressure of 2000 Pa (15 Torr), a water vapor amount of 1 mass % (relative to the fat composition), and a distillation time of 1 hour to obtain a fat composition subjected to distillation step 1.

[0136] (Distillation process 2)

[0137] The fat composition was subjected to reduced pressure steam distillation under the conditions of a distillation temperature of 245° C., a pressure of 400 Pa (3 Torr), a water vapor amount of 3% by mass (relative to the fat composition), and a distillation time of 1 hour to obtain a fat composition that had undergone distillation step 2.

[0138] (Distillation process 3)

[0139] The fat composition was subjected to reduced pressure steam distillation under the conditions of a distillation temperature of 140° C., a pressure of 1067 Pa (8 Torr), a water vapor amount of 1 mass % (relative to the fat composition), and a distillation time of 1 hour to obtain a fat composition that had undergone distillation step 3.

[0140] (Fat and oil composition 2)

[0141] Using refined highly hydrogenated coconut oil (oil composition 1) as a raw material, oxidation heating step 1 is carried out to obtain oil composition 2.

[0142] (Oil composition 3)

[0143] Distillation step 1 is carried out on oil composition 2 to obtain oil composition 3.

[0144] (Oil composition 4)

[0145] Using refined highly hydrogenated coconut oil (oil composition 1) as a raw material, oxidation heating step 2 is carried out to obtain oil composition 4.

[0146] (Oil composition 5)

[0147] Using oil composition 2 as a raw material, distillation step 2 is carried out to obtain oil composition 5.

[0148] (Oil composition 6)

[0149] Using refined highly hydrogenated coconut oil (oil composition 1) as a raw material, oxidation heating step 1, distillation step 1, oxidation heating step 1, distillation step 1, oxidation heating step 1, distillation step 1, oxidation heating step 1, and distillation step 1 are carried out in sequence, and 4 times of oxidation heating step 1 and distillation step 1 are carried out respectively to obtain oil composition 6.

[0150] (Oil composition 17)

[0151] Using oil composition 2 as a raw material, distillation step 3 is carried out to obtain oil composition 17.

[0152] [Analysis]

[0153] (Peroxide value: POV)

[0154] The peroxide value (POV) of each oil composition is measured according to the standard oil analysis test method (edited by the Japanese Oil Chemists' Society) 2.5.2.1 - 2013 "Peroxide value (acetic acid - isooctane method)".

[0155] (p - anisidine value: AnV)

[0156] The p - anisidine value (AnV) of each oil composition is measured according to the standard oil analysis test method (edited by the Japanese Oil Chemists' Society) 2.5.3 - 2013 "p - anisidine value".

[0157] (Analysis of lactones with 6 - 14 carbon atoms (lactones having 6 - 14 carbon atoms))

[0158] The content of lactones with 6 to 14 carbon atoms in each oil and fat composition was determined by gas chromatography - mass spectrometry (GC / MS). The total amount (mass) of lactones with 6 to 14 carbon atoms was defined as the total lactones. It should be noted that the analysis conditions are as follows.

[0159] GC / MS Conditions

[0160] · Column: DB-1HT (15m × φ0.25mm × 0.1μm)

[0161] · Temperature - rising conditions: 40°C [3 minutes] - 4°C / minute - 170°C - 25°C / minute - 370°C [7 minutes]

[0162] · Carrier gas: Helium

[0163] · Injection port: 370°C, split ratio = 20:1

[0164] · Ion source: EI

[0165] · Detector: MSD

[0166] · Solution concentration: 0.1mg / mL

[0167] · Injection volume: 1μL

[0168] · Analysis method: Quantitative analysis (ppm) using a C6 - C16 lactone STD solution as an external standard

[0169] (Straight - chain alkanes with 9 and 17 carbon atoms: C9 alkane, C17 alkane)

[0170] The content of straight - chain alkanes with 9 and 17 carbon atoms in each oil and fat composition was determined by gas chromatography - mass spectrometry (GC / MS). It should be noted that the analysis conditions are as follows.

[0171] GC / MS Conditions

[0172] · Column: DB-1HT (15m × φ0.25mm × 0.1μm)

[0173] · Temperature - rising conditions: 40°C [3 minutes] - 4°C / minute - 170°C - 25°C / minute - 370°C [7 minutes]

[0174] · Carrier gas: Helium

[0175] · Injection port: 370°C, split ratio = 20:1

[0176] · Ion source: EI

[0177] · Detector: MSD

[0178] · Solution concentration: 0.1mg / mL

[0179] · Injection volume: 1 μL

[0180] · Analytical method: Quantitative analysis (ppm) using C6 - C18 alkane STD solution as an external standard

[0181] (Milk fragrance)

[0182] Heat each oil and fat composition at 50°C, and 10 professional reviewers evaluate the fragrance (milk fragrance) on a scale of 0 - 4 points. As the benchmark for milk fragrance, based on the description that the taste of milk or a taste similar thereto is recognized as "milk fragrance", the following consensus was reached among the reviewers: In the order of oil and fat compositions 1, 4, and 3, the milk fragrance is felt to increase. Therefore, based on the same samples, the following scoring is used for evaluation. The average value of the reviewers is recorded in Tables 1 and 3. It should be noted that the higher the value, the stronger the milk fragrance, and thus it is more preferred.

[0183] 0 points: No milk fragrance (the same level as oil and fat composition 1)

[0184] 1 point: Milk fragrance is felt (at an intermediate level between oil and fat composition 1 and oil and fat composition 4)

[0185] 2 points: Milk fragrance is felt (equivalent to oil and fat composition 4)

[0186] 3 points: Slightly feel milk fragrance (at an intermediate level between oil and fat composition 4 and oil and fat composition 3)

[0187] 4 points: Strongly feel milk fragrance (equivalent to oil and fat composition 3 or above oil and fat composition 3)

[0188] Here, 1.5 points or more is excellent (◎), 0.6 or more and less than 1.5 points is good (〇), and 0 - less than 0.6 points is unacceptable (×).

[0189] (Rancid odor (oxidative deterioration odor))

[0190] Using the oil and fat composition 1 without rancid odor and the oil and fat composition 2 with rancid odor as benchmarks, evaluate each oil and fat composition. Heat each oil and fat composition to 50°C, and 10 professional reviewers evaluate the odor (rancid odor) on a scale of 0 - 2 points. As reviewers, those who better understand the rancid odor of ordinary oils are selected. The average value of the reviewers is recorded in Tables 1 and 3. It should be noted that the higher the value, the stronger the rancid odor, and the less preferred.

[0191] 0 points: No rancid odor (equivalent to oil and fat composition 1)

[0192] 1 point: Rancid odor is felt, but within an acceptable range.

[0193] 2 points: Sensed rancid odor, not suitable for seasoning (equivalent to or worse than oil and fat composition 2)

[0194] Here, 0 to 1.0 points or less is good (〇), greater than 1.0 to 1.5 points or less is acceptable (△), and greater than 1.5 points is unacceptable (×).

[0195]

[0196] In the untreated oil and fat composition 1 and the oil and fat composition 5 after the distillation process 2, neither lactones nor alkanes were confirmed, nor was there any milky fragrance. In addition, the oil and fat composition 2 with a large amount of straight-chain alkanes having 9 carbon atoms had a rancid odor, while the oil and fat compositions 1 and 2 to 6 with a small amount of straight-chain alkanes having 9 carbon atoms had no rancid odor or had a slight rancid odor. In addition, for the oil and fat composition 3 obtained by distilling the oil and fat composition 2, although the amount of lactones was less than that of the oil and fat composition 2, the milky fragrance was strong. It is predicted that the rancid odor (or alkanes) will hinder the emission of the milky fragrance. It should be noted that as lactones, only those corresponding to the number of carbon atoms of the constituent fatty acids of the raw material oil and fat exist.

[0197] In the untreated refined highly hydrogenated coconut oil and each distilled sample, the alkane having 9 carbon atoms was confirmed to be 100 ppm or less. It should be noted that in the oxidized and heated treatment sample, the alkane having 9 carbon atoms of more than 100 ppm was confirmed to exist.

[0198] In the untreated refined highly hydrogenated coconut oil and the strongly conditioned distilled sample, the alkane having 17 carbon atoms was not confirmed. It should be noted that in the oxidized and heated treatment sample and the weakly conditioned distilled sample, the alkane having 17 carbon atoms of 5 ppm or more was confirmed to exist.

[0199] [Oil and fat compositions 7 - 16 (mixing process)]

[0200] Mix two oil and fat compositions described in the compounded oil and fat compositions in Table 3 at a mass ratio of 1:1 (dissolved and mixed at 60 °C, under the atmosphere) to obtain oil and fat compositions 7 - 16. Analyze and evaluate the flavor of oil and fat compositions 7 - 16 in the same way as oil and fat compositions 1 - 6, and the results are shown in Tables 3 - 4.

[0201]

[0202] As shown in Table 3, it can be confirmed that an oil and fat composition containing 5 mass ppm or more of lactones having 6 to 14 carbon atoms (total lactones) in the oil and fat composition has a milky flavor. On the other hand, if the straight-chain alkane having 9 carbon atoms in the oil and fat composition is 130 mass ppm or less, the rancid odor is suppressed.

[0203] [Oil and fat composition 18 - 22]

[0204] As described below, the oil and fat composition 18 to which δ-dodecanolactone (δ-Dodecanolactone: manufactured by Tokyo Chemical Industry Co., Ltd.) having 12 carbon atoms, nonane having 9 carbon atoms, and heptadecane having 17 carbon atoms are added is appropriately subjected to distillation steps 3 to 6 to obtain oil and fat compositions 19 to 22 (Table 5). In addition, analysis and flavor evaluation are performed in the same manner as for the oil and fat compositions 1 to 7 and 18, and the results are shown in Table 6.

[0205] (Oil and fat composition 18: raw material oil and fat)

[0206] 1700 mass ppm of δ-dodecanolactone (δ-Dodecanolactone: manufactured by Tokyo Chemical Industry Co., Ltd.), 140 mass ppm of nonane having 9 carbon atoms (Nonane: manufactured by Tokyo Chemical Industry Co., Ltd.), and 150 mass ppm of heptadecane having 17 carbon atoms (Heptadecane: manufactured by Tokyo Chemical Industry Co., Ltd.) are added to the oil and fat composition 1 (refined highly hydrogenated coconut oil: manufactured by Nisshin OilliO Group, Ltd.) and mixed to prepare the oil and fat composition 18.

[0207] (Distillation step 3)

[0208] The oil and fat composition is subjected to vacuum steam distillation under the conditions of a distillation temperature of 140°C, a pressure of 1067 Pa (8 Torr), a steam amount (relative to the oil and fat composition) of 1 mass%, and a distillation time of 1 hour to obtain the oil and fat composition after the distillation step 3.

[0209] (Distillation step 4)

[0210] The oil and fat composition is subjected to vacuum steam distillation under the conditions of a distillation temperature of 140°C, a pressure of 533 Pa (4 Torr), a steam amount (relative to the oil and fat composition) of 1 mass%, and a distillation time of 1 hour to obtain the oil and fat composition after the distillation step 3.

[0211] (Distillation step 5)

[0212] The oil and fat composition is subjected to vacuum steam distillation under the conditions of a distillation temperature of 140°C, a pressure of 1067 Pa (8 Torr), a steam amount (relative to the oil and fat composition) of 1 mass%, and a distillation time of 0.5 hour to obtain the oil and fat composition after the distillation step 3.

[0213] (Distillation step 6)

[0214] The oil and fat composition was subjected to vacuum steam distillation under the conditions of a distillation temperature of 140 °C, a pressure of 1067 Pa (8 Torr), a steam amount (relative to the oil and fat composition) of 1% by mass, and a distillation time of 3 hours to obtain the oil and fat composition after the distillation step 3.

[0215] (Oil and fat composition 19)

[0216] The oil and fat composition 18 was subjected to the distillation step 4 to obtain the oil and fat composition 19.

[0217] (Oil and fat composition 20)

[0218] The oil and fat composition 2 was subjected to the distillation step 5 to obtain the oil and fat composition 20.

[0219] (Oil and fat composition 21)

[0220] The oil and fat composition 2 was subjected to the distillation step 3 to obtain the oil and fat composition 21.

[0221] (Oil and fat composition 22)

[0222] The oil and fat composition 2 was subjected to the distillation step 6 to obtain the oil and fat composition 22.

[0223]

[0224] The oil and fat compositions 19 to 22 have a strong milk flavor and no rancid odor is felt.

[0225] [Cow milk]

[0226] In medium-chain triglyceride (MCT: manufactured by Nisshin OilliO Group, Ltd.), 8% by mass of the oil and fat compositions 1 to 5 (dilution oil) was added relative to 100% by mass of the medium-chain triglyceride. 1% by mass of this dilution oil was added relative to 100% by mass of cow milk (non-fat milk solid content 8.8%) to obtain an evaluation sample (cow milk added). The milk flavor of the sample containing the oil and fat composition 1 was set to 0 points, and the milk flavor of commercially available cow milk (non-fat milk solid content 8.8%) was set to 2 points. Ten professional reviewers evaluated the milk flavor of the evaluation samples containing the oil and fat compositions 2 to 5 according to the following criteria. It should be noted that the evaluation of "milk flavor" is the same as the above "milk flavor" evaluation method. The results (average score of each reviewer's evaluation) are shown in Table 6.

[0227] <Evaluation score of milk flavor>

[0228] 0 point: The same degree as the sample containing the oil and fat composition 1

[0229] 1 point: Worse than the milk flavor of commercially available cow milk

[0230] 2 points: The same level as the milk flavor of commercially available milk

[0231] 3 points: Stronger milk flavor than commercially available milk

[0232] [Table 6]

[0233] Milk fragrance Sample containing oil composition 1 0.0 Sample containing oil composition 2 0.3 Sample containing oil composition 3 3.0 Sample containing oil composition 4 2.4 Sample containing oil composition 5 0.0

[0234] Similarly to the results in Table 6, it was confirmed that the milk flavors of Oil Compositions 3 and 4 were strong. In addition, compared with Oil Composition 2 with a high content of lactones, the milk flavor was strongly felt.

[0235] [Ice cream-like food]

[0236] An ice cream-like food (milk ice) was manufactured according to the formulation (parts by mass) in Table 7. Water and liquid sugar were mixed and heated, and at the same time, oil, 0.21 parts by mass of distilled fatty acid monoglyceride as an emulsifier, 0.14 parts by mass of locust bean gum as a stabilizer, 0.07 parts by mass of guar gum, vanilla flavor, and non-fat milk powder were added and mixed. After raising the temperature to 80°C, it was held for 5 minutes, then pre-emulsified by a homogenizing mixer, and finely homogenized using a homogenizer at a pressure of 15 MPa. The obtained emulsion was immersed in ice water for cooling and then left standing at 5°C overnight or more to prepare an ice cream mixture. The ice cream mixture was cooled and stirred in an ice cream freezer, cooled to -6°C or lower, filled into cups, and cooled in a cold storage at -50°C for 24 hours or more.

[0237] [Table 7]

[0238]

[0239] The unit of the values is parts by mass

[0240] Vegetable oil (Nisshin OilliO Group, Ltd., PMF: mixed oil of coconut oil = 85:15)

[0241] Five flavor reviewers evaluated each according to the above "milk flavor" evaluation, and all of them answered that the milk flavor of milk ice 2 to which Oil Composition 6 was added was strong.

[0242] [Whipped cream]

[0243] Whipped cream was manufactured according to the formulation (parts by mass) in Table 8. Oils and fats and oil-soluble emulsifiers (0.130 parts by mass of lecithin, 0.06 parts by mass of saturated fatty acid monoglyceride, 0.09 parts by mass of sorbitan fatty acid ester) were mixed to prepare an oil phase. Separately, water, water-soluble emulsifier (0.12 parts by mass of sucrose fatty acid ester), nonfat dry milk, and stabilizer (0.10 parts by mass of sodium hexametaphosphate) were mixed at 70 °C to prepare an aqueous phase. The oil phase was added to the aqueous phase and stirred for emulsification while heating to 80 °C. Next, fine homogenization was carried out using a homogenizer at a pressure of 6 MPa. The resulting emulsion was immersed in ice water for cooling and then allowed to stand at 5 °C for 12 hours or more. Furthermore, the emulsion was tempered to 7 °C, 10 parts by mass of granulated sugar was added per 100 parts by mass of the emulsion, and whipping was carried out for 10 minutes at approximately 120 rpm using a Hobart mixer (manufactured by HOBART JAPAN Co., Ltd.) to produce whipped cream (non-fat milk solid content: 4.5 mass%).

[0244] [Table 8]

[0245]

[0246] The unit of the values is parts by mass

[0247] Vegetable oils and fats (a mixed oil of Nisshin OilliO Group, Ltd., palm kernel oil: PMF: fully hydrogenated palm kernel oil = 59:20:21)

[0248] Five flavor reviewers evaluated each according to the above evaluation of "milk flavor", and all replied that the milk flavor of whipped cream 2 to which the oil composition 6 was added was strong.

[0249] [Café au lait]

[0250] 25 parts by mass of oils and fats, 0.15 parts by mass of sucrose fatty acid ester with HLB 1, 0.10 parts by mass of sorbitan fatty acid ester, 0.05 parts by mass of monoglyceryl succinate, and 0.01 mass% of lecithin were mixed at 70 °C to prepare an oil phase. Separately, 68.79 parts by mass of water, 0.50 parts by mass of sucrose fatty acid ester, 0.30 parts by mass of disodium hydrogen phosphate (anhydrous), 2.0 parts by mass of nonfat dry milk, 3.0 parts by mass of sodium caseinate, and 0.10 parts by mass of sucrose fatty acid ester with HLB 5 were mixed at 70 °C to prepare an aqueous phase. The oil phase was added to the aqueous phase and stirred for emulsification while heating to 80 °C. Next, fine homogenization was carried out using a homogenizer at a pressure of 17 MPa. Fine homogenization was carried out twice. The resulting emulsion was immersed in ice water for cooling and then allowed to stand at 5 °C for 12 hours or more to produce coffee creamer (non-fat milk solid content: 2.0 mass%).

[0251] Add 2% by mass of coffee creamer to coffee to make café au lait. The amounts (parts by mass) of the components from the coffee creamer in the café au lait are shown in Table 9.

[0252] [Table 9]

[0253]

[0254] The unit of the numerical value is parts by mass

[0255] Vegetable oil (Nisshin OilliO Group, Ltd., sunflower oil)

[0256] Five flavor reviewers evaluated each according to the above evaluation of "milk flavor", and all of them answered that the milk flavor of café au lait 2 to which the oil composition 6 was added was strong.

Claims

1. An oil and fat composition containing an oil and fat and a lactone having 6 to 14 carbon atoms in an amount of 5 mass ppm or more. The oil and fat is an oil and fat in which the content of straight-chain saturated fatty acids having 6 to 14 carbon atoms in the constituent fatty acids of the oil and fat is 4 to 100 mass%. The lactone having 6 to 14 carbon atoms is γ-lactone and / or δ-lactone. The straight-chain alkane having 9 carbon atoms in the oil and fat composition is 130 mass ppm or less.

2. The oil and fat composition according to claim 1, wherein The straight-chain alkane having 7 to 9 carbon atoms in the oil and fat composition is 130 mass ppm or less.

3. The oil and fat composition according to claim 1 or 2, wherein It further contains a straight-chain alkane having 17 carbon atoms in an amount of 5 mass ppm or more.

4. The oil and fat composition according to any one of claims 1 to 3 has a sweet fragrance and / or a milky fragrance.

5. The oil and fat composition according to any one of claims 1 to 4, wherein The oil and fat is an oil and fat in which the content of straight-chain unsaturated fatty acids in the constituent fatty acids of the oil and fat is 0 to 60% by mass.

6. The oil and fat composition according to any one of claims 1 to 5, wherein The oil and fat is a hydrogenated oil of lauric acid-based oil and fat.

7. The oil and fat composition according to any one of claims 1 to 6, wherein The oil and fat composition contains 50% by mass or more of triglyceride.

8. A food containing the oil and fat composition according to any one of claims 1 to 7.

9. A method for producing an oil and fat composition, which is a method for producing the oil and fat composition according to any one of claims 1 to 7, having an oxidative heating step: subjecting an oil and fat in which the content of straight-chain saturated fatty acids having 6 to 14 carbon atoms in the constituent fatty acids of the oil and fat is 4 to 100 mass% to oxidative heating treatment to generate a lactone having 6 to 14 carbon atoms in an amount of 5 mass ppm or more and a straight-chain alkane having 7 to 9 carbon atoms in an amount of more than 130 mass ppm in the oil and fat, Next, the following distillation step, or mixing step, or distillation step and subsequent mixing step, or mixing step and subsequent distillation step is carried out. Distillation step: a step of distilling under distillation conditions such that the straight-chain alkane having 7 to 9 carbon atoms in the oil and fat is reduced but the lactone having 6 to 14 carbon atoms in the oil and fat remains at 5 mass ppm or more. Mixing step: a step of mixing an oil and fat having a smaller amount of straight-chain alkane having 7 to 9 carbon atoms than the oil and fat after the oxidative heating step or the oil and fat after the distillation step with the oil and fat after the oxidative heating step or the oil and fat after the distillation step.

10. The method for producing an oil and fat composition according to claim 9, wherein The oxidation heating step is a step of generating a straight-chain alkane having 9 carbon atoms in an amount of more than 130 mass ppm. The distillation step is a step of reducing the straight-chain alkane having 9 carbon atoms in the oil and fat.

11. The method for producing an oil and fat composition according to claim 9 or 10, wherein, The oil and fat subjected to the oxidation heating treatment is an oil and fat in which the content of straight-chain unsaturated fatty acids in the constituent fatty acids of the oil and fat is 0 to 60% by mass.

12. The method for producing an oil and fat composition according to any one of claims 9 to 11, wherein, The distillation in the distillation step is carried out at 200°C or lower, 200 Pa or higher, and within 60 minutes.

13. The method for producing an oil and fat composition according to any one of claims 9 to 12, wherein, The mixing in the mixing step is to mix the oil and fat that has not undergone the oxidation heating step into the oil and fat after the oxidation heating step or the distillation step.

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