Edible oil oil-spit inhibitor, edible oil oil-spit inhibiting composition, method for inhibiting edible oil oil-spit, method for manufacturing edible oil oil-spit inhibitor, method for manufacturing edible oil oil-spit inhibiting composition, and cooking oil and fat composition

Abstract

To provide a novel raw material excellent in an effect for inhibiting oil-spit of edible oil.SOLUTION: An edible oil oil-spit inhibitor contains an olive extract as an active ingredient. An edible oil oil-spit inhibiting composition contains an olive extract and edible oil and fat. A method for imparting an oil-spit inhibiting effect to edible oil makes edible oil contain an olive extract. A method for manufacturing edible oil oil-spit inhibitor comprises a process for extracting olive fruit strained lees with an extraction solvent. A method for manufacturing edible oil oil-spit inhibiting composition comprises a process for extracting olive fruit strained lees with an extraction solvent, a process for mixing the extract obtained through the process for extracting with an extraction solvent, and edible oil and fat. The oil-spit inhibitor and the oil-spit inhibiting composition are preferably used as an oil and fat composition for cooking such as frying or stir-frying.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a technique for suppressing oil splashes from edible oil. [Background technology]

[0002] Olive oil is widely used as an edible oil, and is produced by squeezing olive fruits and, if necessary, undergoing a refining process. Usually, the pomace (oil residue) after olive oil recovery is sometimes used as feed or fertilizer, but it is often disposed of as is. In recent years, from the perspective of the SDGs (Sustainable Development Goals), there is a demand for efficient use of resources. For example, Patent Document 1 discloses that an extract obtained from olive pomace after olive oil recovery is incorporated into food and beverages that have antioxidant, skin-beautifying, and antitumor effects.

[0003] On the other hand, the present applicant has disclosed an oil and fat composition for frying containing 0.03% by mass or more and 1% by mass or less of polyglycerol condensed ricinoleic acid ester, with the aim of providing a method for reducing oil splatter during frying that enables frying with less oil splatter (Patent Document 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2002-186453 A [Patent Document 2] JP 2019-149973 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, generally, emulsifiers such as polyglycerol condensed ricinoleic acid esters have the disadvantage that the operations required to prepare a fat and oil composition for frying by incorporating the emulsifier in edible oil are complicated.

[0006] The present invention has been made in consideration of the above-mentioned circumstances, and aims to provide a new material that utilizes an extract derived from olives and has an excellent effect of suppressing oil splashes from edible oils. [Means for solving the problem]

[0007] As a result of extensive research, the inventors have completed the present invention by utilizing an extract derived from olives.

[0008] That is, in a first aspect, the present invention provides an agent for suppressing oil splash of edible oil, which contains olive extract as an active ingredient.

[0009] In the above-mentioned agent for suppressing oil splash of edible oil, the olive extract is preferably an extract of olive oil pressure residue using an extraction solvent.

[0010] In the above-mentioned agent for suppressing oil splatter of edible oil, the extraction solvent is preferably ethanol or water-containing ethanol having an ethanol content of 60% by volume or more and 100% by volume or less.

[0011] In a second aspect, the present invention provides a composition for suppressing oil splashes from edible oil, which contains an olive extract and edible oil and fat.

[0012] In the above-mentioned composition for suppressing oil splash of edible oil, the olive extract is preferably an extract of olive oil pressure residue using an extraction solvent.

[0013] In the above-mentioned composition for suppressing oil splatter of edible oil, the extraction solvent is preferably ethanol or water-containing ethanol having an ethanol content of 60% by volume or more and 100% by volume or less.

[0014] In a third aspect, the present invention provides a method for imparting an oil splatter suppressing effect to edible oil by incorporating an olive extract into the edible oil.

[0015] In the above-mentioned method for imparting an oil splatter suppressing effect to edible oil, the olive extract is preferably an extract of olive oil pressure residue using an extraction solvent.

[0016] In the above-mentioned method for imparting an oil splatter suppressing effect to edible oil, the extraction solvent is preferably ethanol or water-containing ethanol having an ethanol content of 60% by volume or more and 100% by volume or less.

[0017] In addition, in the above-mentioned method of imparting an oil splatter suppression effect to edible oil, it is preferable to incorporate the olive extract into the edible oil by mixing it with the edible oil in a form containing the extraction solvent, or in the form of a concentrate or dry product from which some or all of the extraction solvent has been removed.

[0018] Furthermore, in the above-mentioned method of imparting an oil splatter suppression effect to edible oil, it is preferable to incorporate the olive extract into the edible oil by mixing it with the edible oil in the form of a composition comprising the olive extract in a form containing the extraction solvent, or in the form of a concentrate or dry product from which part or all of the extraction solvent has been removed.

[0019] In a fourth aspect, the present invention provides a method for producing an inhibitor of oil spatter for edible oil, comprising a step of extracting olive pomace with an extraction solvent.

[0020] In the above-mentioned method for producing an agent for suppressing oil splatter of edible oil, the extraction solvent is preferably ethanol or water-containing ethanol having an ethanol content of 60% by volume or more and 100% by volume or less.

[0021] In addition, in the above-mentioned method for producing an oil splash inhibitor for edible oil, it is preferable that the method further comprises a step of removing a part or all of the extraction solvent from the extract obtained through the step of extracting with the extraction solvent.

[0022] In a fifth aspect, the present invention provides a method for producing a composition for suppressing oil splatter from edible oil, the method comprising the steps of extracting olive pomace with an extraction solvent and mixing the extract obtained through the extraction with the extraction solvent with edible oil or fat.

[0023] In the above-mentioned method for producing a composition for suppressing oil splatter of edible oil, the extraction solvent is preferably ethanol or water-containing ethanol having an ethanol content of 60% by volume or more and 100% by volume or less.

[0024] In addition, in the above-mentioned method for producing an oil splash inhibitor for edible oil, it is preferable to further include a step of removing a part or all of the extraction solvent from the extract obtained through the step of extracting with the extraction solvent, and to mix the extract with edible oil or fat after that step.

[0025] In a sixth aspect, the present invention provides a cooking fat and oil composition containing the oil splatter inhibitor or the oil splatter inhibitor composition.

[0026] The cooking fat and oil composition is preferably for frying or stir-frying. Effect of the Invention

[0027] According to the present invention, it is possible to provide a new material that is excellent in suppressing the splashing of edible oil by utilizing an extract derived from olives. [Brief description of the drawings]

[0028] [Figure 1] 1 shows photographic data showing the appearance of oil stains on A4 copy paper when measuring oil splashes in Test Example 1, where (a) shows an example of the results of Comparative Example 1-1 and (b) shows an example of the results of Example 1-3. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0029] The present invention utilizes an extract derived from olives. The olives from which the extraction is made are not particularly limited in variety, and examples thereof include Mission, Manzanillo, Lucca, Nevadillo Blanco, Arbequina, Picual, Albosana, Koroneiki, Hojiblanca, Coratina, Leccino, Del Bellice, Ascolano, Cornicabra, Frantoio, Taggiasca, Maurino, Cipressino, Pendolino Gordal, and Molloioro. Olives may be domestically produced in Japan or may be produced overseas. In addition, one variety may be used alone, or two or more varieties may be used in combination.

[0030] The part of the olive that is the source of the olive-derived extract is not particularly limited, and examples thereof include the fruit, flesh, peel, seed, leaf, branch, branch, trunk, trunk and branch, bark, root, rhizome, root bark, stem, flower, above-ground part, below-ground part, whole tree, etc. Among these, the fruit is particularly preferred.

[0031] In the present invention, the oil pressing residue discharged in the olive oil production process may be used as the source of the olive-derived extract (olive-derived source). More specifically, in the olive oil production process, olive fruits are selected and washed, then crushed and stirred, and then separated into oil and pomace by squeezing, centrifugation, etc. The olive fruit pomace (oil pressing residue) generated by this is usually often discarded, but in the present invention, it can be used as the source of the olive-derived extract. The oil pressing residue may be in a wet state or in a dry state, but since the wet oil pressing residue is likely to spoil, it is preferable to use the dry state from the viewpoint of the preservation of the oil pressing residue. In addition, the olive oil pressing residue may be recycled into fertilizer or feed, and the olive-derived source may be a material prepared for the purpose of being recycled into fertilizer or feed.

[0032] The extraction solvent used for the extraction from the olive-derived source may be any suitable solvent, typically water or an organic solvent. The organic solvent used for the extraction is not limited, but may be, for example, lower alcohols such as ethanol, methanol, isopropanol, ethyl acetate, acetone, n-hexane, chloroform, etc. Two or more of these organic solvents may be mixed and used. In addition, when the extraction solvent used for the extraction is a water-containing organic solvent, the organic solvent content is not particularly limited, but may typically be, for example, more than 0% by volume and less than 100% by volume, 10% by volume or more and 95% by volume or less, 30% by volume or more and 95% by volume or less, or 40% by volume or more and 95% by volume or less. In particular, in the case of water-containing ethanol, water-containing ethanol with an ethanol content of 60% by volume or more and 95% by volume or less is preferable, water-containing ethanol with an ethanol content of 65% by volume or more and 95% by volume or less is more preferable, and water-containing ethanol with an ethanol content of 70% by volume or more and 95% by volume or less is even more preferable. In another embodiment, aqueous ethanol having an ethanol content of 60% by volume or more and 95% by volume or less is preferred. The extraction solvent used for extraction may be, in particular, water or ethanol.

[0033] The extraction can be carried out by a method well known to those skilled in the art. For example, but not limited to, the extraction can be carried out by adding the above-mentioned extraction solvent to the above-mentioned olive-derived base material and maintaining it for a predetermined time. After adding the above-mentioned extraction solvent to the above-mentioned olive-derived base material and maintaining it for a predetermined time, a solid-liquid separation step or a solvent removal step may be carried out as necessary.

[0034] In the step of adding the extraction solvent to the olive-derived base material, the weight ratio thereof is not particularly limited, but typically, for example, the weight of the extraction solvent per 1 part by mass of the olive-derived base material may be 1.0 to 12 parts by mass, 1.2 to 10 parts by mass, 1.5 to 8 parts by mass, or 2.0 to 6 parts by mass.

[0035] In the step of maintaining for a predetermined time, a component that exerts the function of suppressing oil splash of edible oil can be transferred from the olive-derived base material to the extraction solvent. In this step, in order to uniformly mix the olive-derived base material and the extraction solvent, stirring may be performed using a stirrer, agitator, mixer, or other means as necessary. The time to maintain is not particularly limited, but typically may be, for example, 0.25 hours to 6 hours, 0.25 hours to 4 hours, 0.5 hours to 3 hours, or 0.75 hours to 1.5 hours. In this step, heating may be performed using steam heating, hot water heating, heat exchange, microwaves, or other means as necessary. The heating conditions are not particularly limited, but typically may be, for example, 20°C to 80°C, 25°C to 75°C, 30°C to 70°C, or 35°C to 65°C.

[0036] In the solid-liquid separation step, the components that exert the function of suppressing the oil splash of edible oil are transferred from the olive-derived base material to the extraction solvent, and then the components can be separated and recovered from the residue after extraction of the olive-derived base material. That is, for example, insoluble matter and solid matter such as insoluble fiber components derived from olive fruit can be removed. Solid-liquid separation can be performed by a method well known to those skilled in the art. For example, it can be performed by means of filtration, filter press, static separation, centrifugation, dehydration, etc.

[0037] In the step of removing the solvent, a component that exerts the function of suppressing the oil splash of edible oil is transferred from the olive-derived base material to the extraction solvent, and a concentrate or dried product (solvent-removed product) in which the extraction solvent has been partially or entirely removed can be prepared. Solvent removal can be performed by means of, for example, natural drying, hot air drying, steam drying, spin drying, low-temperature drying, vacuum freeze drying, drum drying, spray drying, evaporator, etc.

[0038] In addition, the above-mentioned extraction process may be carried out by preparing a fresh extraction solvent for the olive-derived base material that has already been extracted once, and repeating the extraction several times, or by using the extraction solvent containing the extract from the olive-derived base material that has been extracted once for newly prepared fresh olive-derived base material, and repeating the extraction several times.

[0039] As shown in the examples below, an extract derived from olives (olive extract) has an effect of suppressing the oil splash of edible oil. Therefore, the present invention utilizes olive extract to provide an agent for suppressing oil splash of edible oil containing the olive extract as an active ingredient.

[0040] The oil splash inhibitor provided by the present invention may be appropriately blended with auxiliary agents acceptable for edible use, within a range that does not impair the desired functionality of oil splash inhibition. Examples of auxiliary agents include antioxidants, antifoaming agents, emulsifiers, flavorings, flavoring agents, colorants, and physiologically active substances. Specific examples include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherol, free fatty acids, and silicones. In addition, the content of olive extract in the oil splash inhibitor provided by the present invention is not particularly limited, and the olive extract itself may constitute the oil splash inhibitor.

[0041] In addition, in any non-limiting embodiment, the olive extract that can be the active ingredient of the oil splash inhibitor as described above may be mixed with any edible oil and fat to prepare a composition form, thereby forming a composition for suppressing oil splash of edible oil. In this case, the edible oil and fat may be, but is not limited to, vegetable oils and fats such as rapeseed oil (including high oleic acid type), soybean oil, coconut oil, palm oil, palm kernel oil, monkey fat, cacao butter, shea butter, rice oil, corn oil, cottonseed oil, safflower oil, sunflower oil, olive oil, linseed oil, peanut oil, sesame oil, beef tallow, lard, chicken fat, milk fat, fish oil, and medium chain fatty acid triglyceride. In addition, processed oils and fats such as these fractionated oils, ester-exchanged oils, and hydrogenated oils and fats may be used. The edible fats and oils may be one or more selected from these fats and oils, but preferably contain one or more selected from rapeseed oil, soybean oil, and palm-based fats and oils, and more preferably contain rapeseed oil. Note that palm-based fats and oils refer to palm oil and processed palm oil.

[0042] When the oil splash suppression composition is constructed as described above, the weight ratio of the olive extract and the edible oil and fat is not particularly limited, but typically, for example, the weight of the edible oil and fat may be 1 part by mass or more and 1000 parts by mass or less, 5 parts by mass or more and 1000 parts by mass or less, 8 parts by mass or more and 1000 parts by mass or less, or 10 parts by mass or more and 660 parts by mass or less, per part by mass of the olive extract. The weight (parts by mass) of the olive extract referred to here means the weight (parts by mass) equivalent to the amount of the olive extract used, converted into the weight of the solvent-removed extract (e.g., a dried or oily substance) obtained by removing the solvent from the primary extract prepared by extracting the olive-derived base material with an extraction solvent.

[0043] The oil splash suppression composition provided by the present invention may be appropriately blended with auxiliary agents acceptable for edible use, as long as the desired functionality of oil splash suppression is not impaired, in the same manner as the oil splash suppression agent described above. Examples of auxiliary agents include antioxidants, antifoaming agents, emulsifiers, flavorings, flavoring agents, colorants, and physiologically active substances. Specific examples include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherol, free fatty acids, and silicones. In the oil splash suppression composition provided by the present invention, the contents of the olive extract and edible oils and fats are not particularly limited, and the edible oils and fats used here may constitute a part of the edible oil to which the present invention is applied to suppress oil splash.

[0044] The oil splatter inhibitor or oil splatter inhibitor composition provided by the present invention can be combined with edible oil to form a cooking oil and fat composition. The cooking oil and fat composition suppresses oil splatter during cooking, compared to a case in which the oil splatter inhibitor is not used. Therefore, in another aspect, the present invention provides a method for imparting an oil splatter inhibitor effect to edible oil by incorporating an olive extract into the edible oil.

[0045] The edible oil used in the cooking fat and oil composition is not particularly limited, but may be, for example, vegetable fats and oils such as rapeseed oil (including high oleic acid type), soybean oil, coconut oil, palm oil, palm kernel oil, monkey fat, cacao fat, shea fat, rice oil, corn oil, cottonseed oil, safflower oil, sunflower oil, olive oil, linseed oil, peanut oil, sesame oil, etc., animal fats and oils such as beef tallow, lard, chicken fat, milk fat, fish oil, etc., and medium-chain fatty acid triglycerides. In addition, processed fats and oils such as fractionated oils, transesterified oils, and hydrogenated fats and oils may be used. One or more of these fats and oils may be selected and used as the edible oil, but it is preferable to use one or more of the edible oils selected from rapeseed oil, soybean oil, and palm-based fats and oils, and it is more preferable to use one or more of the edible oils and oils containing rapeseed oil. The palm-based fats and oils referred to here mean palm oil and processed palm oil.

[0046] The iodine value of the edible oil may typically be, for example, 20 or more and 180 or less, 50 or more and 180 or less, or 80 or more and 170 or less.

[0047] In the above cooking fat and oil composition, the content of olive extract in the composition is not particularly limited, but may typically be, for example, 0.05% by mass to 5% by mass, 0.08% by mass to 2.5% by mass, 0.1% by mass to 1% by mass, or 0.15% by mass to 0.8% by mass. The content of olive extract here means the content corresponding to the amount of olive extract used, calculated as the weight of the solvent-removed extract (which may be, for example, a dried or oily substance) obtained by removing the solvent from the primary extract prepared by extracting the olive-derived base material with an extraction solvent.

[0048] On the other hand, in the cooking fat and oil composition, the content of edible oil in the composition is not particularly limited, but may typically be, for example, 95% by mass or more and 99.95% by mass or less, 97.5% by mass or more and 99.92% by mass or less, 99% by mass or more and 99.9% by mass or less, or 99.2% by mass or more and 99.85% by mass or less. In this case, the total content of the olive extract and the edible oil may be 100% by mass or less, and may be 100% by mass.

[0049] In addition, in the form of the cooking fat and oil composition, in addition to the above-mentioned olive extract and edible oil, edible acceptable materials may be appropriately blended within a range that does not impair the desired functionality of oil splash suppression.Specific examples include antioxidants such as tocopherol, ascorbyl palmitate, rosemary extract, tea extract, and licorice extract, metal chelating agents such as citric acid and malic acid, vitamins such as vitamin A and vitamin D, and flavorings.As described above, when using the composition for suppressing oil splash of edible oil provided by the present invention, the edible fat and oil constituting it may be a part of the above edible oil to be the target of suppressing oil splash by applying the present invention.

[0050] In any non-limiting embodiment of the present invention, when the olive extract is combined with the edible oil, it may be used in the form containing the extraction solvent and olive-derived origin used in the extraction. Alternatively, it may be used after removing insoluble matter and / or solid matter as necessary. The removal of insoluble matter and / or solid matter may be performed, for example, by means of filtration, filter press, static separation, centrifugation, etc. Alternatively, the olive extract may be mixed with the edible oil, stirred, and then allowed to stand for separation, and the oil layer obtained may be recovered and used. Even in this embodiment of mixing with the edible oil, stirring, and then recovering the oil layer, the components that exert the effect of suppressing oil splash are transferred to the edible oil side, so that the desired effect of suppressing oil splash can be obtained without any problems when used for cooking. As described above, the extraction solvent used in the extraction can be removed by subjecting the primary extract from the olive-derived origin to a solvent removal process, but the solvent brought in by mixing the olive extract with the edible oil can also be removed by the same operation. That is, for example, after recovering the oil layer, drying can be carried out by means of natural drying, hot air drying, steam drying, spin drying, low-temperature drying, vacuum freeze drying, drum drying, spray drying, evaporator, or the like.

[0051] The cooking to which the present invention is applicable may be any cooking in which oil splashes are a concern during cooking, and is not limited thereto, but typical examples include fried dishes such as tempura, French fries, deep-fried chicken, squid rings, croquettes, ajillo, pork cutlets, hash browns, fried shrimp, deep-fried tofu, fried tofu, fried chicken, deep-fried gyoza, deep-fried oysters, and deep-fried foods.Further examples include stir-fried dishes such as fried rice, stir-fried vegetables, ginger pork, twice-cooked pork, fried noodles, scrambled eggs, octopus balls, sauteed dishes, fried eggs, fried dumplings, mapo tofu, steaks, and okonomiyaki. EXAMPLES

[0052] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these examples in any way.

[0053] [1. Materials used] Olive oil residue: Dried olive residue (from Spain) Rapeseed oil: "AJINOMOTO smooth canola oil" (J-Oil Mills Co., Ltd.) Soybean oil: "AJINOMOTO Soybean Oil" (manufactured by J-Oil Mills, Inc.) Palm olein (IV67): In-house preparation by J-Oil Mills Co., Ltd. Tempura batter: "Tempura Powder Gold" (Showa Sangyo Co., Ltd.)

[0054] 2. Preparation of Olive Extract To the olive oil residue (dried), aqueous ethanol with different ethanol concentrations as shown in Table 1 was added and stirred for 1 hour, after which it was filtered through filter paper. The filtrate was collected and the solvent was removed using an evaporator at 60°C to prepare various olive extracts.

[0055] [Table 1]

[0056] 3. Preparation of test oil Olive extracts 1 to 3 were added to edible oil in a given amount, thoroughly mixed, and then allowed to stand for separation, and the resulting supernatant was used as the test oil.

[0057] [4. Frying] 300g of the prepared test oil was placed in a 15.5cm diameter, 7.5cm high stainless steel pot placed on an induction heater and heated to 170℃. After the test oil reached 170℃, 30g of peeled shrimp were dipped in tempura batter and placed in the test oil. Immediately after placement, an A4 copy paper was placed over the opening of the stainless steel pot to cover it, and the pot was fried for 1 minute and 30 seconds.

[0058] 5. Evaluation of oil splashes After frying, the A4 copy paper was placed on a tracing table and photographed under light. The photographic data obtained was imported into image analysis software (ImageJ, open source), and the areas with high light transmittance were determined as oil stains. The oil stained areas were trimmed into a circle the diameter of the stainless steel pot, and the area of ​​the oil stain within the circle (pixels) was measured. The value divided by the area of ​​the circle was obtained as the oil splash rate (% area).

[0059] The average value of the two measurements was calculated, and the average oil splatter inhibition rate was calculated using the following formula from the oil splatter rate (% area) when a control edible oil to which no olive extract was added was used. {1-Oil splash rate of test oil (% area) / Oil splash rate of control edible oil (% area)} x 100…(1)

[0060] [Test Example 1] Test oils were prepared using each of the raw materials shown in Table 2, and the amount of oil splatter produced when shrimp tempura was cooked was evaluated.

[0061] [Table 2]

[0062] As a result, as seen from the results of Examples 1-1 to 1-3, it was revealed that the inclusion of olive extract in rapeseed oil can suppress the oil splashes when cooking shrimp tempura. Figure 1 shows the state of oil stains when tested in Comparative Example 1-1 and Example 1-3.

[0063] [Test Example 2] Test oils were prepared using each of the raw materials shown in Table 3, and the amount of oil splatter produced when shrimp tempura was cooked was evaluated.

[0064] [Table 3]

[0065] As a result, as can be seen from the results of Examples 2-1 to 2-4, it was revealed that by adding olive extract to rapeseed oil, the effect of suppressing oil splatter when cooking shrimp tempura can be obtained when the olive extract content is in the range of 0.1% by mass or more and 1% by mass.

[0066] [Test Example 3] Test oils were prepared using each of the raw materials shown in Table 4, and the amount of oil splatter produced when shrimp tempura was cooked was evaluated.

[0067] [Table 4]

[0068] As a result, as seen from the results of Examples 3-1 to 3, it was revealed that even when soybean oil or palm olein (IV67) was used instead of rapeseed oil as the edible oil, the inclusion of olive extract was effective in suppressing oil splatter when cooking shrimp tempura.

Claims

1. An agent for suppressing splatter on edible oil containing olive extract as an active ingredient.

2. The oil splash inhibitor for edible oil according to claim 1 , wherein the olive extract is an extract of olive oil press residue using an extraction solvent.

3. The oil splash inhibitor for edible oil according to claim 2 , wherein the extraction solvent is ethanol or hydrous ethanol having an ethanol content of 60% by volume or more and 100% by volume or less.

4. A composition for suppressing oil splashes from edible oil, comprising an olive extract and edible oil and fat.

5. The composition for suppressing oil splashes from edible oils according to claim 4, wherein the olive extract is an extract of olive oil residue using an extraction solvent.

6. The composition for suppressing oil splashes from edible oil according to claim 5 , wherein the extraction solvent is ethanol or hydrous ethanol having an ethanol content of 60% by volume or more and 100% by volume or less.

7. A method for imparting an oil splash suppressing effect to edible oil by incorporating an olive extract into the edible oil.

8. The method for imparting an oil splash suppression effect to edible oil according to claim 7, wherein the olive extract is an extract of olive oil press residue using an extraction solvent.

9. The method for imparting an oil splatter suppressing effect to edible oil according to claim 8, wherein the extraction solvent is ethanol or water-containing ethanol having an ethanol content of 60% by volume or more and 100% by volume or less.

10. The method for imparting an oil splatter suppression effect to edible oil according to claim 8 or 9, wherein the olive extract is incorporated into the edible oil by mixing the olive extract with the edible oil in a form containing the extraction solvent, or in the form of a concentrate or dry product from which part or all of the extraction solvent has been removed.

11. The method for imparting an oil splatter suppression effect to edible oil according to claim 8 or 9, wherein the olive extract is incorporated into the edible oil by mixing the olive extract in the form of a composition comprising the extraction solvent, or in the form of a concentrate or dry product from which part or all of the extraction solvent has been removed, with the edible oil.

12. A method for producing an oil splash inhibitor for edible oil, comprising a step of extracting olive pomace with an extraction solvent.

13. The method for producing an oil splash inhibitor for edible oil according to claim 12, wherein the extraction solvent is ethanol or water-containing ethanol having an ethanol content of 60% by volume or more and 100% by volume or less.

14. The method for producing an oil splash inhibitor for edible oil according to claim 12 or 13, further comprising a step of removing a part or all of the extraction solvent from the extract obtained through the step of extracting with the extraction solvent.

15. A method for producing a composition for suppressing oil splashes from edible oils, comprising the steps of extracting olive pomace with an extraction solvent and mixing the extract obtained through the extraction with the extraction solvent with edible oils and fats.

16. The method for producing a composition for suppressing oil splashes of edible oil according to claim 15, wherein the extraction solvent is ethanol or water-containing ethanol having an ethanol content of 60% by volume or more and 100% by volume or less.

17. The method for producing a composition for suppressing oil splashes from edible oils according to claim 15 or 16, further comprising a step of removing a part or all of the extraction solvent from the extract obtained through the step of extracting with the extraction solvent, and mixing the composition with edible oils and fats after that step.

18. A cooking oil composition comprising an oil splatter inhibitor according to any one of claims 1 to 3, or an oil splatter inhibitor composition according to any one of claims 4 to 6.

19. The cooking fat and oil composition according to claim 18, which is for frying or stir-frying.

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