Oil-and-fat composition

Abstract

To provide an oil-and-fat composition that retains a characteristic flavor of crude olive oil while attaining reduced bitterness and pungency.SOLUTION: An oil-and-fat composition comprises following components (A) and (B): (A) oil and fat with 30-70 mass% of the constituent fatty acids being α-linolenic acid and (B) crude olive oil, with the content of diacylglycerol being 14 mass% or more and the content of 3-hexene-1-ol being 0.4 ppm or more.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Unrefined olive oil, obtained by pressing olives, is characterized by its fruity olive aroma and grassy, ​​green scent. On the other hand, less refined olive oil has a distinctive bitter and spicy taste that many consumers dislike. While this bitterness and spiciness are reduced in blended oils (pure olive oil) that contain refined olive oil, there is a problem in that the characteristic aroma of unrefined olive oil, mentioned above, is also weakened by the oil refining process, which involves deacidification, bleaching, and deodorization.

[0003] Alpha-linolenic acid (C18:3, ALA) is an omega-3 polyunsaturated fatty acid that has been reported to have anti-arteriosclerotic, anti-hypertensive, anti-allergic effects, etc. In addition, fats and oils containing high concentrations of diacylglycerol have been reported to have physiological effects such as suppressing the increase in blood triglycerides (neutral fats) after meals and reducing their accumulation in the body. Recently, various diacylglycerol-containing fats and oils rich in α-linolenic acid as a constituent fatty acid have been proposed in order to effectively obtain physiological effects (e.g., Patent Document 1). However, no technology related to the flavor of olive oil has been mentioned. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-138296 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention relates to providing an oil and fat composition that has a characteristic pleasant aroma of unrefined olive oil while reducing bitterness and pungency. [Means for solving the problem]

[0006] The present inventors have conducted extensive research to solve the above problems and have found that by combining unrefined olive oil with an oil containing high concentrations of diacylglycerol and 3-hexen-1-ol and α-linolenic acid as a constituent fatty acid, an oil composition can be obtained that maintains the characteristic green aroma of unrefined olive oil while reducing its bitterness and pungency.

[0007] That is, the present invention provides a composition comprising the following components (A) and (B): (A) fats and oils in which 30 to 70% by mass of the constituent fatty acids are α-linolenic acid (B) Unrefined olive oil The oil and fat composition contains the above, has a diacylglycerol content of 14 mass % or more, and has a 3-hexen-1-ol content of 0.4 ppm or more. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide an oil and fat composition that has the characteristic green aroma of unrefined olive oil while reducing bitterness and pungency. DETAILED DESCRIPTION OF THE INVENTION

[0009] The oil and fat composition of the present invention contains (A) an oil and fat in which 30 to 70% by mass of the constituent fatty acids are α-linolenic acid. In this specification, "(A) an oil and fat in which 30 to 70% by mass of the constituent fatty acids are α-linolenic acid" is also referred to as "component (A) oil and fat." In the present invention, the content of α-linolenic acid in the fatty acids constituting the oil or fat of component (A) is 30 to 70% by mass (hereinafter simply referred to as "%"), but from the viewpoint of maintaining the green flavor characteristic of olive oil and from the viewpoint of physiological effects, it is 30% or more, preferably 40% or more, more preferably 45% or more, even more preferably 50% or more, and even more preferably 52% or more, and from the viewpoint of oxidation stability, it is 70% or less, preferably 65% ​​or less, more preferably 60% or less. The content of α-linolenic acid in the fatty acids constituting the component (A) oil is 30 to 70%, more preferably 40 to 65%, even more preferably 45 to 65%, even more preferably 50 to 60%, and even more preferably 52 to 60%. The amount of fatty acid in this specification is the amount converted to free fatty acid.

[0010] In the present invention, the constituent fatty acids other than α-linolenic acid that constitute the component (A) oil or fat are not particularly limited, and may be either saturated fatty acids or unsaturated fatty acids. From the viewpoints of flavor and industrial productivity of the oils and fats, the content of unsaturated fatty acids in the fatty acids constituting the oils and fats is preferably 60 to 100%, more preferably 70 to 100%, and even more preferably 80 to 99.5%. From the viewpoint of physiological effects, the number of carbon atoms of the unsaturated fatty acids is preferably 14 to 24, and more preferably 16 to 22.

[0011] In particular, the content of linoleic acid (C18:2) in the fatty acids constituting component (A) oil is preferably 5% or more, more preferably 10% or more, from the viewpoint of industrial productivity, and is preferably 40% or less, more preferably 30% or less, and even more preferably 20% or less. The content of linoleic acid in the fatty acids constituting the component (A) oil or fat is preferably 5 to 40%, more preferably 5 to 30%, and even more preferably 10 to 20%.

[0012] Furthermore, the content of oleic acid (C18:1) in the fatty acids constituting the component (A) oil or fat is preferably 10% or more, and preferably 65% ​​or less, more preferably 50% or less, and even more preferably 30% or less, from the viewpoint of industrial productivity. The content of oleic acid in the fatty acids constituting the component (A) oil or fat is 10 to 65%, more preferably 10 to 50%, and even more preferably 10 to 30%.

[0013] The total content of saturated fatty acids in the fatty acids constituting component (A) oil is preferably 30% or less, more preferably 20% or less, even more preferably 10% or less, even more preferably 7% or less, and is preferably 0.5% or more, from the viewpoints of appearance, physiological effects, and industrial productivity of the oil. The saturated fatty acid preferably has 14 to 24 carbon atoms, and more preferably 16 to 22 carbon atoms.

[0014] The content of component (A) oil in the oil composition is preferably 15% or more, more preferably 20% or more, and even more preferably 25% or more, in order to maintain the green aroma of olive oil, and is preferably 60% or less, more preferably 55% or less, in order to maintain the characteristic olive oil aroma. The content of the component (A) oil or fat in the oil or fat composition is preferably 15 to 60%, more preferably 20 to 60%, and even more preferably 25 to 55%.

[0015] The oil and fat composition of the present invention contains (B) unrefined olive oil. In this specification, "(B) unrefined olive oil" is also referred to as "component (B) oil and fat." In this specification, "unrefined olive oil" refers to olive oil that has not undergone any oil refining process. Unrefined olive oil is generally called extra virgin olive oil, and is defined as having a free acidity of 0.8% or less, being made solely from olive fruit, and not being subjected to any heat or chemical treatment (International Olive Council (IOC)). Olive (Olea europaea L.) varieties include Manzanillo, Sevillano, Mission, Nebajillo Blanco, and Ascolano, and any of these varieties can be used in the present invention.

[0016] Component (B) oil is 3-hexen-1-ol (molecular formula CH) because it has the distinct green aroma of olive oil. 12The content of 3-hexen-1-ol in the component (B) oil or fat is preferably 0.5 ppm (ppm by mass, the same applies hereinafter) or more. From the same viewpoint, the content of 3-hexen-1-ol in the component (B) oil or fat is preferably 0.7 ppm or more, more preferably 0.9 ppm or more. The upper limit of the content of 3-hexen-1-ol in the component (B) oil or fat is not particularly limited, but is preferably 2.0 ppm or less.

[0017] Furthermore, from the viewpoints of flavor and oxidation stability, the oleic acid content of the fatty acids constituting the component (B) oils and fats is preferably 70% or more, and from the same viewpoint, the oleic acid content of the fatty acids constituting the component (B) oils and fats is preferably 70 to 85%. The fatty acids other than oleic acid constituting the component (B) oil or fat are not particularly limited, and may be either saturated fatty acids or unsaturated fatty acids.

[0018] The content of component (B) oils and fats in the oil and fat composition is preferably 40% or more, more preferably 45% or more, in order to allow the flavor of olive oil to be felt, and is preferably 85% or less, more preferably 82% or less, even more preferably 80% or less, and even more preferably 75% or less, in order to reduce the bitterness and pungency. The content of the component (B) oil or fat in the oil or fat composition is preferably 40 to 85%, more preferably 40 to 82%, even more preferably 40 to 80%, and still more preferably 45 to 75%.

[0019] In the present invention, the mass ratio [(A) / (B)] of the content of the oil / fat component (A) to the content of the oil / fat component (B) in the oil / fat composition is preferably 0.2 or more, more preferably 0.3 or more, in order to achieve a weak bitterness and spiciness and a green flavor characteristic of olive oil, and is preferably 1.5 or less, more preferably 1.3 or less, in order to achieve a strong green flavor characteristic of olive oil.

[0020] In the present invention, the content of the oil or fat in the oil or fat composition is preferably 90% or more, more preferably 95% or more, even more preferably 98% or more, from the viewpoint of usability, and is preferably 100%, more preferably 99.9% or less.

[0021] In the present invention, the fat or oil contains at least one of monoacylglycerol, diacylglycerol, and triacylglycerol. In the present invention, the higher the concentration of diacylglycerol in the oil and fat composition, the greater the effect of reducing the bitterness and pungency characteristic of less refined olive oil. Therefore, the diacylglycerol content in the oil and fat composition is 14% or more. The diacylglycerol content in the oil and fat composition is 14% or more, preferably 15% or more, more preferably 16% or more, and even more preferably 20% or more, from the viewpoints of the effect of reducing bitterness and pungency and physiological effects. The upper limit of the diacylglycerol content in the oil and fat composition is preferably 60% or less, more preferably 55% or less, and even more preferably 50% or less, from the viewpoints of physiological effects and industrial productivity. The content of diacylglycerol in the oil or fat composition is preferably 14 to 60%, more preferably 15 to 60%, even more preferably 16 to 55%, still more preferably 20 to 55%, and even more preferably 20 to 50%.

[0022] Furthermore, from the viewpoint of industrial productivity of the oil or fat, the triacylglycerol content in the oil or fat composition is preferably 35% or more, more preferably 40% or more, even more preferably 45% or more, and is preferably 85% or less, more preferably 82% or less, even more preferably 80% or less. The content of triacylglycerol in the oil or fat composition is preferably 35 to 85%, more preferably 40 to 82%, even more preferably 40 to 80%, and still more preferably 45 to 80%.

[0023] The content of monoacylglycerol in the oil and fat composition is preferably 5% or less, more preferably 3% or less, even more preferably 2% or less, still more preferably 1.5% or less, and preferably more than 0%, from the viewpoints of flavor, industrial productivity of the oil and fat, and oxidation stability. The content of monoacylglycerol in the oil and fat composition may be 0%.

[0024] The content of free fatty acids or salts thereof in the oil and fat composition is preferably 3% or less, more preferably 2% or less, even more preferably 1% or less, and preferably more than 0% from the viewpoints of flavor and oxidation stability. The content of free fatty acids or salts thereof in the oil and fat composition may be 0%. The fatty acid composition of the triacylglycerol, diacylglycerol and monoacylglycerol may be the same or different.

[0025] The oil and fat composition of the present invention has a 3-hexen-1-ol content of 0.4 ppm or more in order to achieve a grassy flavor characteristic of olive oil. From the same viewpoint, the content of 3-hexen-1-ol in the oil and fat composition is preferably 0.5 ppm or more. The upper limit of the 3-hexen-1-ol content in the oil and fat composition is not particularly limited, but is preferably 1.5 ppm or less, more preferably 1.2 ppm or less, in order to achieve a balanced olive oil-like flavor.

[0026] Furthermore, the oil and fat composition of the present invention preferably has an α-linolenic acid content of 10 to 45%, more preferably 13 to 40%, in order to clearly sense the grassy flavor characteristic of olive oil.

[0027] In view of the fact that the oil and fat composition of the present invention has a grassy flavor characteristic of olive oil, it is preferable that the value obtained by multiplying the content (ppm) of 3-hexen-1-ol in the oil and fat composition by the content (% by mass) of α-linolenic acid [3-hexen-1-ol (ppm) × α-linolenic acid (% by mass)] is 5 or more. From the same viewpoint, the value obtained by multiplying the content (ppm) of 3-hexen-1-ol in the oil and fat composition by the content (% by mass) of α-linolenic acid [3-hexen-1-ol (ppm) × α-linolenic acid (% by mass)] is preferably 7 or more. The upper limit of this value is not particularly limited, but from the viewpoint of physiological effects, it is preferably 35 or less, more preferably 25 or less, and even more preferably 20 or less.

[0028] From the viewpoint of oxidation stability, the oil and fat composition of the present invention preferably further contains an antioxidant. The content of the antioxidant in the oil and fat composition is preferably 0.005% or more and 1% or less, more preferably 0.04% or more and 0.6% or less, and even more preferably 0.08% or more and 0.3% or less, from the viewpoints of flavor, oxidation stability, coloration inhibition, etc. There are no particular restrictions on the antioxidant as long as it is one that can be used in foods, but at least one selected from natural antioxidants, lecithin, tocopherol, ascorbyl palmitate, ascorbyl stearate, dibutylhydroxytoluene (BHT), butylhydroxyanisole (BHA), etc. is preferred.

[0029] The oil and fat composition of the present invention can be obtained, for example, by appropriately blending component (A) oil and fat, component (B) oil and fat, and, if necessary, other components so that the diacylglycerol and 3-hexen-1-ol contents are as described above.

[0030] Diacylglycerol can be obtained by an esterification reaction between a fatty acid derived from fats and oils and glycerin, or by a transesterification reaction (glycerolysis) between fats and oils and glycerin. Esterification reactions and glycerolysis reactions are broadly classified into chemical methods using chemical catalysts such as alkali metals or their alloys, oxides or hydroxides of alkali metals or alkaline earth metals, and alkoxides of alkali metals or alkaline earth metals, and enzymatic methods using enzymes such as lipase. Among these, from the viewpoint of controlling the fatty acid composition, an esterification reaction between fractionated fatty acids derived from fats and oils, which will be described later, and glycerin is preferred.

[0031] In the present invention, the oils and fats (edible oils and fats) may be either vegetable oils and fats or animal oils and fats. Examples include vegetable oils and fats such as soybean oil, rapeseed oil, safflower oil, rice oil, corn oil, sunflower oil, cottonseed oil, sesame oil, peanut oil, Job's tears oil, wheat germ oil, perilla oil, linseed oil, perilla oil, chia seed oil, sacha inchi oil, walnut oil, kiwi seed oil, salvia seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, camellia oil, tea seed oil, borage oil, palm oil, palm olein, palm stearin, coconut oil, palm kernel oil, cacao butter, sal fat, shea butter, and algae oil; animal oils and fats such as fish oil, lard, beef tallow, and butter fat; and interesterified oils, hydrogenated oils, and fractionated oils thereof. Among these, vegetable oils are preferred from the viewpoint of ease of use, and liquid oils with excellent low-temperature resistance are more preferred, and at least one oil selected from perilla oil, linseed oil, perilla oil, chia seed oil, and sacha inchi oil, which are rich in α-linolenic acid, is more preferred. Note that liquid oils refer to oils that are liquid at 20°C when subjected to a cooling test according to Standard Fats, Oils, and Related Materials Analysis Test Method 2.3.8-27.

[0032] Fatty acids derived from fats and oils can be obtained by hydrolyzing fats and oils. Methods for hydrolyzing fats and oils include high-temperature, high-pressure hydrolysis and enzymatic hydrolysis. High-temperature, high-pressure hydrolysis is a method in which water is added to fats and oils and the mixture is reacted under high temperature and high pressure conditions to obtain fatty acids and glycerin. Enzymatic hydrolysis is a method in which water is added to fats and oils and the mixture is reacted under low temperature conditions using an oil hydrolase as a catalyst to obtain fatty acids and glycerin. The hydrolysis reaction can be carried out according to a conventional method.

[0033] After the hydrolysis of fats and oils, it is preferable to remove solids by fractionating the hydrolysis reaction product. Fractionation methods include solvent fractionation, natural fractionation (dry fractionation), and wetting agent fractionation. The means for removing the precipitated solids include static separation, filtration, centrifugation, and a method of mixing the fatty acid with an aqueous solution of a wetting agent and separating the solids.

[0034] The esterification reaction between fatty acids derived from fats and oils and glycerin is preferably carried out under mild conditions by an enzymatic method, which is excellent in terms of flavor and the like. The amount of the enzyme used can be determined appropriately taking into consideration the activity of the enzyme. When an immobilized enzyme is used, the amount is preferably 1 to 30%, more preferably 2 to 20%, of the total mass of the esterification reaction raw materials in order to improve the reaction rate. The reaction temperature for the esterification reaction is preferably 0 to 100° C., more preferably 20 to 80° C., and even more preferably 30 to 60° C., from the viewpoint of increasing the reaction rate and suppressing deactivation of the enzyme. The reaction time is preferably within 15 hours, more preferably 1 to 12 hours, and even more preferably 2 to 10 hours, from the viewpoint of industrial productivity. The fatty acids and glycerin can be brought into contact with each other by immersion, stirring, or by passing the mixture through a column packed with immobilized lipase using a pump or the like.

[0035] After the esterification reaction, the product may be subjected to a refining process that is usually used for fats and oils, such as distillation, acid treatment, water washing, bleaching, and deodorization.

[0036] The diacylglycerol content in the reaction oil thus obtained is preferably 70% or more, more preferably 78% or more, and even more preferably 80% or more from the viewpoint of usability, and is preferably 99.5% or less, more preferably 98% or less, even more preferably 95% or less, and even more preferably 90% or less from the viewpoint of industrial productivity. The content of diacylglycerol in the reaction oil is preferably 70 to 99.5%, more preferably 78 to 98%, still more preferably 80 to 95%, and still more preferably 80 to 90%.

[0037] The oil and fat composition of the present invention can be used in the same manner as general edible oils and fats, and can be applied to various foods, beverages, and feeds using oils and fats. Examples of foods and beverages include, in addition to ordinary foods and beverages, for example, foods for specified health use and foods with functional claims that tout the physiological effects of α-linolenic acid and diacylglycerol. The form of the food and beverage can be solid, semi-solid, or liquid. Examples include beverages, water-in-oil type oil and fat-containing foods, oil-in-water type oil and fat-containing foods, bakery foods, confectionery, frozen foods, retort foods, and furthermore, nutritional supplement compositions such as tablets, capsules, and troches. Examples of feeds include livestock feeds for cattle, pigs, etc., small animal feeds for rabbits, mice, etc., fishery feeds for eels, shrimp, etc., and pet foods for dogs, cats, etc.

Examples

[0038] 〔Analysis method〕 (i) Glyceride composition of oil and fat Approximately 10 mg of an oil and fat sample and 0.5 mL of a trimethylsilylating agent (“Silylating agent TH”, manufactured by Kanto Chemical Co., Inc.) were added to a glass sample bottle, sealed, and heated at 70 °C for 15 minutes. 1.0 mL of water and 1.5 mL of hexane were added thereto, and the mixture was shaken. After standing, the upper layer was subjected to gas chromatography (GLC) for analysis. <GLC analysis conditions> (Conditions) Apparatus: Agilent 7890B (manufactured by Agilent Technologies) Column: DB-1ht 10 m × 0.25 mm × 0.2 μm (manufactured by Agilent J&W) Carrier gas: 1.0 mL He / min Injector: Split (1:50), T = 340 °C Detector: FID, T = 350 °C Oven temperature: The temperature was raised from 80 °C to 340 °C at a rate of 10 °C / min and held for 15 minutes

[0039] (ii) Fatty acid composition of the oil and fat Fatty acid methyl esters were prepared according to the "Method for Preparation of Fatty Acid Methyl Esters (2.4.1.-1996)" in "Standard Oil and Fat Analysis Test Methods" edited by the Japan Oil Chemists' Society, and the obtained oil and fat sample was measured in accordance with American Oil Chemists. Society Official Method Ce 1f-96 (GLC method). <GLC analysis conditions> Apparatus: Agilent 7890B (manufactured by Agilent Technologies) Column: CP-SIL88 50m × 0.25mm × 0.2μm (manufactured by Agilent J&W) Carrier gas: 1.0 mL He / min Injector: Split (1:50), T = 300 °C Detector: FID, T = 300 °C Oven temperature: Hold at 150 °C for 5 min → Increase temperature at 1 °C / min → Hold at 160 °C for 5 min → Increase temperature at 2 °C / min → Hold at 200 °C for 10 min → Increase temperature at 10 °C / min → Hold at 220 °C for 5 min

[0040] (iii) Analysis of 3-hexen-1-ol The analysis of 3-hexen-1-ol was performed by headspace solid-phase microextraction / gas chromatography-mass spectrometry (HS SPME / GC / MS) method. A 50 / 30μm, DVB / CAR / PDMS fiber (manufactured by SUPELCO) was used for the SPME fiber, and an MPS-2 (manufactured by Gerstel) was used for the autosampler. 1 g of the oil and fat sample was taken into a headspace vial (10 mL volume; manufactured by GL Sciences), heated at 40 °C for 20 minutes, and then the headspace phase was sampled for 30 minutes using the SPME fiber. The measurement was performed by GC / MS. <GC / MS analysis conditions> Apparatus: Agilent 7890A / 5975 (manufactured by Agilent Technologies) Column: VF-WAX 60m × 0.25mm × 1.0μm (manufactured by Agilent J&W) Carrier gas: 1.0 mL He / min Injector: Splitless, T=240℃ Oven temperature: 35°C, held for 4 minutes → 3°C / min temperature increase → 185°C → 10°C / min temperature increase → 240°C, held for 10 minutes Ionization method: EI (70 eV) Ion source temperature: 230℃ Measurement mode: Pre-ion scan range: m / z 30-500

[0041] [Raw material oil] The following fats and oils 1 to 6 were prepared. The glyceride composition and fatty acid composition are shown in Table 1.

[0042] [Table 1]

[0043] Oil 1: Semi-refined linseed oil (ADM) was enzymatically hydrolyzed to obtain fatty acids, and the saturated fatty acid content was reduced by winterization. The fractionated fatty acids and glycerin were then esterified under reduced pressure using a commercially available immobilized 1,3-position-selective lipase as a catalyst. After filtering out the immobilized enzyme, the reaction product was purified by molecular distillation, and 0.2% by mass of a tocopherol preparation (Riken Vitamin Co., Ltd.) was added to obtain Oil 1.

[0044] Oil 2: Nisshin linseed oil (manufactured by Nisshin Oillio Co., Ltd.) Oil 3: Extra virgin olive oil (Kaneda Co., Ltd.) Oil 4: BOSCO Olive Oil (a blend of extra virgin olive oil and refined olive oil, manufactured by Nisshin Oillio Co., Ltd.) Oil 5: Olive oil (a mixture of extra virgin olive oil and refined olive oil, manufactured by J-Oil Mills) Oil 6: Nisshin Canola Oil (manufactured by Nisshin Oillio Co., Ltd.)

[0045] [Preparation of standard samples] A standard sample was prepared by mixing oils 3 and 4 in a 20 ml glass vial in the proportions shown in Table 2 so that the total weight was 10 g. The flavor of the standard sample was evaluated on a 7-point scale from "6" (very strong) to "0" (very weak), and scores were determined for aroma (green), bitterness, and spiciness (pangent). A sensory evaluation was conducted by a panel of four experts, and the scores were determined by discussion. The results are shown in Table 2.

[0046] [Table 2]

[0047] [Flavor evaluation of raw material oils and fats] A total of 10 g of each raw material oil or fat was placed in a 20 ml glass vial to prepare an evaluation sample. The evaluation sample was compared with each standard sample, and the standard sample with the closest flavor was used as the evaluation sample's score. Each evaluation sample was evaluated in three categories: aroma (green), bitterness, and spiciness (pangente) by comparing it with the standard sample. Evaluations were conducted by four expert panels, and the average score was used as the evaluation sample's score. The results are shown in Table 3.

[0048] [Table 3]

[0049] Examples 1 to 5 and Comparative Examples 1 to 7 [Preparation of oil and fat composition] The raw material fats and oils were mixed in the proportions shown in Table 4 to prepare the respective fat and oil compositions.

[0050] [Evaluation of flavor of oil and fat composition] The flavor of the oil and fat compositions was evaluated in the same manner as in the flavor evaluation of the raw oil and fat described above. That is, each oil and fat composition was placed in a 20 ml glass vial so that a total of 10 g was placed therein to prepare an evaluation sample. The evaluation sample was compared with each standard sample, and the standard sample with the closest flavor was used as the evaluation sample's score. Each evaluation sample was evaluated in three categories: aroma (green), bitterness, and spiciness (pangente) by comparing it with the standard sample. Evaluations were conducted by four expert panels, and the average score was used as the evaluation sample's score. The results are shown in Table 4.

[0051] [Table 4]

[0052] As shown in Table 4, it was confirmed that the oil and fat composition of the example, which combined oils and fats 1 and 3, maintained the characteristic green aroma of unrefined olive oil while reducing its bitterness and spiciness. In contrast, the oil and fat compositions of Comparative Examples 1, 4, and 6, which contained a low amount of diacylglycerol, Comparative Examples 2, 3, and 5, which contained oil and fat 6 instead of oil and fat 1 or 2, and Comparative Example 7, which contained a low amount of 3-hexen-1-ol, were found to either lose the characteristic green aroma of unrefined olive oil or, if they maintained it, retain a bitter and pungent taste.

Claims

1. The following components (A) and (B): (A) Oils and fats in which 30 to 70% by mass of the constituent fatty acids are α-linolenic acid (B) Unrefined olive oil The oil and fat composition contains the above, has a diacylglycerol content of 14 mass% or more, and has a 3-hexen-1-ol content of 0.4 ppm or more.

2. 2. The oil or fat composition according to claim 1, wherein the value obtained by multiplying the content (ppm) of 3-hexen-1-ol in the oil or fat composition by the content (% by mass) of α-linolenic acid in the oil or fat composition is 5 or more.

3. The oil or fat composition according to claim 1 or 2, wherein the content of component (A) is 15 to 60 mass%.

4. The oil or fat composition according to claim 1 or 2, wherein the content of component (B) is 40 to 85% by mass.

5. 3. The oil and fat composition according to claim 1, wherein component (B) is unrefined olive oil having an oleic acid content of 70% by mass or more among the fatty acids constituting the oil and fat.