Oil and fat composition for addition to soup

Abstract

To provide an oil and fat composition that enables suppression of a time-dependent decrease in soup temperature while preventing significant turbidity of the soup.SOLUTION: The oil and fat composition according to the present invention is used by being added to soup and contains, per 100 pts.mass of an edible oil and fat, 0.05 to 10 pts.mass of at least one compound selected from the group consisting of polyglycerin fatty acid esters, organic acid monoglycerides, and sucrose fatty acid esters, and lecithin.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil or fat composition for addition to soup. In particular, the present invention relates to an oil or fat composition that can be added to soup to be heated and eaten, and that can suppress a decrease in the temperature of the soup over time. [Background technology]

[0002] Generally, fats and oils are added to soups to improve their flavor and texture. For example, pork back fat is added to ramen soups or Chinese soups to give the soups body and thicken the texture.

[0003] Regarding fats and oils added to soup, it has been proposed to disperse the fats and oils into droplets of appropriate diameter, since it is visually undesirable for the fats and oils to gather together on the surface of the soup to form a large continuous phase. For example, Patent Document 1 describes a soup ingredient containing fats and oils, a sucrose fatty acid ester with an HLB of 1 to 2, and various seasonings, characterized in that the sucrose fatty acid ester is contained in an amount of 3 to 30% by weight based on the fat and oil. Patent Document 2 also proposes an oil droplet regulator for adjusting oil droplets to an average particle size of 50 to 500 microns, which contains an ester compound obtained from at least one selected from the group consisting of propylene glycol, glycerin, sorbitan, pentaerythritol, and diglycerin with arachidic acid and / or behenic acid, and an ester compound containing at least one selected from the group consisting of polyglycerin fatty acid esters with an HLB of 3 or less and / or sucrose fatty acid esters with an HLB of 3 or less. Furthermore, Patent Document 3 proposes blending a protein, lecithin, and a thickening polysaccharide into an oil and fat composition so that when added to soup, the composition forms fine oil droplets on the surface of the soup. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2001-054372 [Patent Document 2] Japanese Patent Application Laid-Open No. 2003-213286 [Patent Document 3] Japanese Patent Publication No. 2020-048455 Summary of the Invention [Problem to be solved by the invention]

[0005] The techniques described in Patent Documents 1 to 3 aim to turn oil into fine droplets when added to soup, and the fine droplets can make the soup cloudy.

[0006] In addition, in restaurants in Hokkaido and elsewhere, oils and fats are sometimes poured on top of ramen soup to prevent steam from rising from the soup and keep the soup from cooling down. When an oil and fat composition is used to suppress temperature changes in the soup in this way, it is not necessary to make the oil droplets fine, but it is necessary to ensure that the upper layer of the soup is covered with an oil film.

[0007] In view of the above circumstances, an object of the present invention is to provide an oil and fat composition that can be added to soups that are to be heated and eaten, and that can suppress a decrease in the temperature of the soup over time without significantly clouding the soup. [Means for solving the problem]

[0008] The present inventors have conducted extensive research into the above-mentioned problems and have discovered that by blending a specific emulsifier with edible fats and oils, it is possible to suppress the temperature decrease of the soup over time without impairing the appearance of the soup, thereby completing the present invention.

[0009] The present invention includes, but is not limited to, the following aspects. [1] An oil and fat composition to be added to soup, comprising, per 100 parts by mass of edible oil and fat, 0.05 to 10 parts by mass of at least one selected from the group consisting of polyglycerol fatty acid esters, organic acid monoglycerides, and sucrose fatty acid esters, and lecithin. [2] The oil and fat composition according to [1], which is added in an amount of 15 parts by mass or less per 100 parts by mass of soup in order to suppress a drop in the temperature of the soup. [3] The oil or fat composition according to [1] or [2], wherein the polyglycerol fatty acid ester has an HLB of 3.5 to 7.5. [4] The oil and fat composition according to any one of [1] to [3], wherein the content of lecithin is 0.05 to 5 parts by mass per 100 parts by mass of edible oil and fat. [5] The oil and fat composition according to any one of [1] to [4], wherein the edible oil and fat is liquid at room temperature. [6] The oil and fat composition according to any one of [1] to [5], wherein the edible oil and fat comprises vegetable oil. [7] A method for producing an oil and fat composition to be added to soup, comprising adding 0.05 to 10 parts by mass of at least one selected from the group consisting of polyglycerol fatty acid esters, organic acid monoglycerides, and sucrose fatty acid esters and lecithin to 100 parts by mass of edible oil and fat, and mixing the resulting mixture. [8] A method for suppressing a decrease in the temperature of soup, the method comprising adding the oil or fat composition according to any one of [1] to [6] to soup. [Effects of the Invention]

[0010] According to the present invention, when added to soups that are to be heated and eaten, it is possible to effectively prevent the temperature of the soup from decreasing over time without making the soup significantly cloudy. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention relates to an oil and fat composition to be added to soup, and the oil and fat composition of the present invention can effectively suppress a decrease in the temperature of the soup. The oil and fat composition of the present invention contains 0.05 to 10 parts by mass of one or more selected from the group consisting of polyglycerol fatty acid esters, organic acid monoglycerides, and sucrose fatty acid esters, per 100 parts by mass of edible oil and fat, and further contains lecithin.

[0012] The oil and fat composition according to the present invention can be added to various types of soup. The temperature of heated soup will decrease over time to room temperature, but adding the oil and fat composition according to the present invention to soup can suppress this decrease in temperature. The temperature of heated soup is, for example, 40 to 95°C, and may be 50 to 80°C or 55 to 70°C.

[0013] The soup to which the oil or fat composition of the present invention is added is not particularly limited. Soup is generally a food product that has a liquid broth taste, and examples thereof include potage, stew, chowder, borscht, minestrone, pot-au-feu, bouillabaisse, miso soup, and clear soup. The soup of the present invention also includes soups such as ramen soup, udon soup, and hot pot soup. The soup of the present invention may be a soup obtained by reconstituting a powdered instant soup base or a concentrated liquid soup base with water or hot water. The soup of the present invention may also contain noodle strings, noodle sheets, ingredients, and the like.

[0014] In one embodiment, the soup of the present invention contains salt and has umami. The flavor of the soup of the present invention is not particularly limited, and may be, for example, consommé flavor, corn flavor, cheese flavor, butter flavor, tomato flavor, pork bone flavor, chicken bone flavor, bonito flavor, etc.

[0015] In the present invention, the amount of oil and fat composition used is not particularly limited, and can be appropriately set taking into consideration the type and properties of soup, the surface area of ​​the soup when placed in a container, etc. In one embodiment, for example, 0.1 to 30 parts by mass of the oil and fat composition can be added to 100 parts by mass of soup, and the amount used is preferably 0.2 to 15 parts by weight, and more preferably 0.5 to 10 parts by weight. Furthermore, the temperature of soup placed in a container decreases more rapidly over time as the surface area of ​​the liquid surface increases. When 100 parts by mass of soup is placed in a container, the amount of the oil and fat composition added to a liquid surface area of ​​1 cm is 100 parts by mass. 2 For example, 0.01 to 0.8 parts by mass of the oil or fat composition can be added to the mixture, preferably 0.02 to 0.4 parts by mass, and more preferably 0.05 to 0.2 parts by mass.

[0016] The container for containing the soup is not particularly limited, and containers made of resin, paper, glass, metal, ceramic, etc. can be used. Containers of any shape can be used, and they may be containers that can be sealed with a lid or the like. In particular, compared to ceramic or glass containers, resin containers tend to concentrate oil on the container wall, making it difficult for an oil film to form on the surface of the soup. The oil and fat composition of the present invention is remarkably effective because it is difficult for uneven distribution to occur even when a resin container is used, and an oil film can be formed over the entire surface of the soup.

[0017] When the oil and fat composition of the present invention is added to soup, the soup may be heated after the addition of the oil and fat composition of the present invention, or the oil and fat composition of the present invention may be added to the soup after heating. In one embodiment, if the oil and fat composition of the present invention is added to soup in advance, the soup can be stored frozen, refrigerated, or at room temperature, and then simply heated to obtain a soup that does not cool down easily. Furthermore, oils and fats other than the oil and fat composition of the present invention may be added to the soup. For example, oils and fats such as lard and sesame oil can be used in combination for the purpose of flavoring, etc.

[0018] In one embodiment of the present invention, in the case of soup or the like to be stored by freezing, the oil or fat composition of the present invention may be added to the soup and then frozen, or the soup alone may be frozen and then the oil or fat composition may be added and then frozen. Also, in the case of soup or the like to be stored by refrigeration, the soup may be solidified into a jelly-like state, or the oil or fat composition of the present invention may be added to the soup alone to solidify it into a jelly-like state, or the oil or fat composition of the present invention may be added to the soup alone to solidify it into a jelly-like state.

[0019] The fats and oils used in the fat and oil composition of the present invention are not particularly limited as long as they are edible, and may be plant-derived, animal-derived, or synthetic. For example, soybean oil, rapeseed oil (including canola oil), corn oil, sunflower oil, safflower oil, cottonseed oil, sesame oil, perilla oil, linseed oil, peanut oil, olive oil, grapeseed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cocoa butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal fat, algae oil, and the like can be used alone or in combination. Hydrogenated fats and oils, esterified oils of glycerin and fatty acids, interesterified oils, fractionated fats, and the like can also be used as appropriate. Furthermore, fats and oils extracted from plants bred using genetic recombination technology may also be used. The edible fats and oils used in the fat and oil composition of the present invention are preferably those that are liquid at room temperature from the viewpoint of ease of use.

[0020] The oil and fat composition of the present invention contains 0.05 to 10 parts by mass of one or more selected from the group consisting of polyglycerol fatty acid esters, organic acid monoglycerides, and sucrose fatty acid esters, relative to 100 parts by mass of edible oil and fat. Polyglycerol fatty acid esters and / or organic acid monoglycerides are more preferred, and polyglycerol fatty acid esters are even more preferred. If the blending amount of the polyglycerol fatty acid esters, organic acid monoglycerides, and sucrose fatty acid esters is too small, the effects of the present invention may not be fully exerted, while if the blending amount is too large, the soup may become cloudy and the effect of suppressing temperature drop may be insufficient. The blending amount of the polyglycerol fatty acid esters, organic acid monoglycerides, and sucrose fatty acid esters is preferably 0.1 to 8 parts by mass, and may be 0.2 to 6 parts by mass, relative to 100 parts by mass of edible oil and fat.

[0021] In a preferred embodiment of the present invention, the HLB of the polyglycerol fatty acid ester is 3.5 to 7.5, more preferably 3.8 to 7.2. In one embodiment, the HLB of the polyglycerol fatty acid ester can be 3.5 to 5.5 or 6.5 to 7.5. The HLB (Hydrophilic Lipophilic Balance) of an emulsifier is an index representing the balance between lipophilicity and hydrophilicity, and ranges from 0 (for lipophilic groups only) to 20 (for hydrophilic groups only). Using the Griffin method, the HLB can be calculated as follows: HLB = 20 × [1 - (saponification value of ester / neutralization value of raw material fatty acid)]. If the HLB of the polyglycerol fatty acid ester is too high, the emulsifier becomes less soluble in fats and oils, which can lead to poor workability during the preparation of the fat and oil composition and increased cloudiness when added to soup. On the other hand, if the HLB of the polyglycerol fatty acid ester is too low, it becomes difficult to form an oil film on the surface of the soup when added, which can reduce the effect of suppressing temperature drop.

[0022] Polyglycerol fatty acid esters are esterification products of polyglycerol and fatty acids, and can generally be produced by methods such as esterification. Polyglycerol can be obtained, for example, by heating glycerol, glycidol, or epichlorohydrin and subjecting it to a polycondensation reaction. The polyglycerol used in the present invention may have an average degree of polymerization of about 2 to 10. Specific examples include diglycerol (average degree of polymerization 2), triglycerol (average degree of polymerization 3), tetraglycerol (average degree of polymerization 4), pentaglycerol (average degree of polymerization 5), hexaglycerol (average degree of polymerization 6), octaglycerol (average degree of polymerization 8), and decaglycerol (average degree of polymerization 10), with decaglycerol being preferred. The fatty acid is not particularly limited as long as it is a fatty acid derived from edible animal or vegetable fats and oils, and examples thereof include straight-chain saturated or unsaturated fatty acids having 6 to 24 carbon atoms, preferably straight-chain saturated or unsaturated fatty acids having 8 to 18 carbon atoms, and more preferably straight-chain unsaturated fatty acids having 18 carbon atoms. Specific examples thereof include one or more fatty acids selected from the group consisting of oleic acid, linoleic acid, and linolenic acid, with oleic acid being particularly preferred.

[0023] Organic acid monoglycerides are those in which an organic acid is further bonded to the hydroxyl group of a glycerin fatty acid ester (monoglyceride). While the organic acid is not particularly limited, for example, acetic acid, lactic acid, citric acid, succinic acid, diacetyltartaric acid, etc. can be suitably used, with citric acid being preferred. Here, the glycerin fatty acid ester is one in which glycerin functions as the lipophilic group via an ester bond with a fatty acid, with glycerin functioning as the hydrophilic group and the fatty acid functioning as the lipophilic group. Preferably, 50% by mass or more of the fatty acids constituting the organic acid monoglyceride are unsaturated fatty acids having 16 to 22 carbon atoms, more preferably oleic acid. While the HLB of the organic acid monoglyceride is not particularly limited, it may be, for example, 3.5 to 10.5, 4.5 to 9.5, or 5.5 to 8.5.

[0024] Sucrose fatty acid esters are formed by esterifying a fatty acid to the hydroxyl group of sucrose. Preferably, 50% by mass or more of the constituent fatty acids are unsaturated fatty acids, more preferably oleic acid. The HLB of the sucrose fatty acid ester is not particularly limited, but may be, for example, 0.5 to 7.0, or may be 5.5 or less or 4.0 or less.

[0025] The oil and fat composition of the present invention further contains lecithin. The amount of lecithin added is not particularly limited, but is preferably 0.05 to 5 parts by mass, more preferably 0.1 to 4 parts by mass, and even more preferably 0.2 to 3 parts by mass, per 100 parts by mass of edible oil and fat. Lecithin is the most representative phospholipid, in which one fatty acid in a triglyceride is replaced with a phosphate compound. There are no particular limitations on the lecithin used in the present invention, and not only soybean lecithin and egg yolk lecithin, but also enzymatically hydrolyzed lecithin and purified lecithin can be suitably used. By using a specific emulsifier in combination with lecithin, when the oil and fat composition is added to soup, an oil film easily spreads on the liquid surface, making the soup less likely to become cloudy and enabling efficient suppression of temperature changes in the soup.

[0026] The weight ratio of polyglycerol fatty acid ester, organic acid monoglyceride and sucrose fatty acid ester to lecithin is not particularly limited, but is preferably 10:90 to 90:10, more preferably 20:80 to 80:20, and even more preferably 30:70 to 70:30.

[0027] The fat and oil composition of the present invention can be produced by a conventional method. For example, the fat and oil composition of the present invention can be produced by adding a polyglycerol fatty acid ester, an organic acid monoglyceride, a sucrose fatty acid ester, and lecithin to edible fat and oil and stirring the mixture, without limitation. In a preferred embodiment, the fat and oil composition of the present invention can be easily prepared by heating the edible fat and oil and mixing it with an emulsifier at, for example, about 20 to 100°C, more preferably about 40 to 95°C, and even more preferably about 50 to 90°C. Mixing and stirring can be carried out under increased pressure, reduced pressure, or normal pressure, and in one embodiment, mixing is carried out at normal pressure.

[0028] The apparatus for producing the oil or fat composition of the present invention is not particularly limited, and for example, a stirrer, a heatable stirring tank equipped with a heating jacket, or a conventional stirring and mixing apparatus equipped with a baffle, etc. can be used. The stirring conditions, such as the rotation speed and stirring time, are not particularly limited as long as the raw materials are mixed uniformly. The shape of the stirring blades in the stirrer is not particularly limited, and can be, for example, a propeller type, a paddle cross type, a fan turbine type, a disk turbine type, or an anchor type.

[0029] In one aspect, the present invention is a method for suppressing temperature change of soup over time, and specifically, by adding the oil or fat composition of the present invention to soup, it is possible to suppress a decrease in temperature of hot soup over time. Furthermore, by adding the oil or fat composition of the present invention to soup, it is possible to lengthen the time it takes for the temperature of hot soup to decrease to room temperature over time.

[0030] From another perspective, the present invention can also be understood as a method for producing soup that is resistant to temperature drops by adding an oil or fat composition to soup. [Example]

[0031] The present invention will be described in further detail below based on specific experiments, but the present invention is not limited to the following specific examples. Unless otherwise specified, concentrations and the like in this specification are based on mass, and numerical ranges are stated as including their endpoints.

[0032] material In the following experiments, canola oil (Showa Sangyo, "Showa Canola Oil") was used as the liquid oil, and the emulsifiers shown in the table below were used as the emulsifiers. The HLB values ​​of each emulsifier are published values ​​by the manufacturer.

[0033] [Table 1]

[0034] Experiment 1 Based on the formulation in the table below, an emulsifier was added to a liquid oil and fat, and the mixture was stirred in a heatable container at 70°C for 5 minutes to obtain a uniform oil and fat composition.

[0035] Chinese soup was prepared by mixing 18 g of granulated chicken stock (Yuki Foods, Clear Soup) and 35 g of soy sauce with 1000 g of hot water. 10 g of the oil and fat composition was added to 200 g of soup placed in a plastic container and stored overnight in a refrigerator (storage temperature: approximately 5°C, surface area of ​​the liquid surface: approximately 105 cm). 2 , the amount of oil and fat composition added per 100 parts by mass of soup: 5 parts by mass).

[0036] Thereafter, the soup was heated to about 90°C using a microwave oven (1000W, 90 seconds), and the oil and fat composition was evaluated according to the following procedure. (1) Suppression of temperature drop The temperature drop within 10 minutes after heating was evaluated. Specifically, the temperature of the soup immediately after heating (T1) and the temperature of the soup after leaving it at room temperature for 10 minutes (T2) were measured, and the temperature drop (ΔT = T1 - T2) was evaluated according to the following criteria. 4 points: 6℃ ≤ ΔT of control - ΔT of sample 3 points: 4℃≦ΔT of control - ΔT of sample<6℃ 2 points: 2℃≦ΔT of control - ΔT of sample<4℃ 1 point: 0℃≦ΔT of control - ΔT of sample<2℃ (2) Appearance of the soup The appearance of the soup immediately after heating was evaluated on a four-point scale according to the following criteria. The evaluation results were calculated as the average of the scores of the 10 panelists. None of the soups were cloudy before heating. 4 points: The soup is clear (very good) 3 points: The soup is slightly cloudy (good) 2 points: The soup is cloudy (slightly poor) 1 point: The soup is extremely cloudy (bad)

[0037] [Table 2]

[0038] As is clear from the evaluation results, by blending a specific emulsifier and lecithin into edible oils and fats according to the present invention, it is possible to effectively suppress the temperature decrease of soup over time, and the soup does not become cloudy after heating. Specifically, the oil and fat composition of the present invention had a temperature decrease suppression effect of 2 points or more, and the appearance of the soup was also particularly good, with an evaluation score of 3 points or more. Although the present invention is not bound by this speculation, it is presumed that blending a specific emulsifier in combination with edible oils and fats makes it easier for the oil and fat composition to spread over the entire liquid surface of the soup, thereby effectively suppressing the temperature decrease of the soup over time.

[0039] Experiment 2 The amount of emulsifier added was investigated in detail for the oil and fat composition containing polyglycerol fatty acid ester or organic acid monoglyceride and lecithin, which had given excellent results in Experiment 1. Specifically, oil and fat compositions were prepared based on the formulations in the table below and evaluated in the same manner as in Experiment 1. The evaluation results are shown in the table below.

[0040] [Table 3]

[0041] Experiment 3 The amount of oil and fat composition added to soup was examined. Specifically, Chinese soup was prepared in the same manner as in Experiment 1, and then canola oil or the oil and fat composition of Test Example 2-8 was added to 200 g of soup placed in a resin container according to the table below, and the soup was stored overnight in a refrigerator (storage temperature: about 5°C, surface area of ​​the liquid surface: about 105 cm). 2 The amount of the oil and fat composition added per 100 parts by mass of soup is 0.3 to 25 parts by mass).

[0042] The soup was then heated in a microwave oven (1000 W, 90 seconds), and the test group to which canola oil was added was used as a control, and the test group to which an equal amount of the oil and fat composition of Test Example 2-4 was added were evaluated in the same manner as in Experiment 1. As is clear from the results shown in the table below, it was confirmed that in all cases, the present invention can effectively suppress a drop in soup temperature.

[0043] [Table 4]

[0044] Experiment 4 4-1. Jelly Chinese soup Chinese soup was prepared by mixing 18 g of granulated chicken stock (Yuki Foods, Gara Soup) and 35 g of soy sauce with 1000 g of hot water, and then 30 g of powdered gelatin (Morinaga & Co., Cook Gelatin) was added and dissolved. 200 g of the soup was placed in a plastic container and cooled at 10°C for 3 hours to form a jelly-like soup (surface area of ​​the liquid: approximately 105 cm). 2) 10 g of canola oil (control) or the oil and fat composition of Test Example 2-4 (test) was added to the jelly-like soup, and 150 g of steamed Chinese noodles was placed on top of that, covered, and refrigerated and stored at 5°C for 1 day. The stored soup was then heated in a microwave oven (1000W, 200 seconds), and the oil and fat composition was evaluated according to the same criteria as in Experiment 1. It was confirmed that the present invention can effectively suppress a drop in soup temperature without deteriorating the appearance of the soup, even when the soup is made into a jelly-like state.

[0045] 4-2. Frozen Chinese soup Chinese soup was prepared by mixing 18 g of granulated chicken stock (Yuki Foods, Clear Soup) and 35 g of soy sauce with 1,000 g of hot water. 200 g of the soup was placed in a plastic container, and then 10 g of canola oil (control) or the oil and fat composition of Test Example 2-4 (test) was added. The mixture was then stored in a freezer overnight in a frozen state (surface area of ​​the liquid surface: approximately 105 cm). 2 ) The frozen soup was then heated in a microwave oven (500 W, 5 minutes), and the oil and fat composition was evaluated according to the same criteria as in Experiment 1. It was confirmed that the present invention can effectively suppress a drop in the temperature of the soup without deteriorating the appearance of the soup, even when the soup is frozen.

[0046] 4-3. Chinese soup with lard 18 g of granulated chicken stock (Yuki Foods, Gara Soup), 35 g of soy sauce, and 25 g of lard were mixed with 1000 g of boiling water to prepare Chinese soup containing lard. After placing 200 g of soup in a resin container (surface area of ​​the liquid: approximately 105 cm), 2 ), canola oil (control group), or the oil and fat composition of Test Example 2-4 (test group) was added in an amount of 5 g, and the temperature drop after 10 minutes was evaluated according to the criteria of Experiment 1.The present invention effectively suppressed the temperature drop of the soup, even in Chinese soup containing lard.

[0047] 4-4. Corn soup One packet of powdered corn soup (Knorr Cup Soup, Corn Cream, 18.6 g) was added to 150 g of boiling water in a ceramic soup cup and stirred to prepare corn soup (surface area of ​​the liquid: approximately 92 cm 2 5 g of canola oil (control group) or the oil and fat composition of Test Example 2-4 (test group) was added, and the temperature drop after 10 minutes was evaluated according to the criteria of Experiment 1. It was found that the present invention effectively suppressed the temperature drop of the soup, even in the case of corn soup.

[0048] 4-5. Concentrated soup 20 g of concentrated liquid soup (Ebara Foods, e-Basic Soy Sauce Ramen Soup) was placed in a plastic container, and 5 g of canola oil (control) or the oil and fat composition of Test Example 2-4 (test) was added. 180 g of boiling water was added, and the temperature drop after 10 minutes was evaluated according to the criteria of Experiment 1. It was found that the present invention effectively suppressed the temperature drop of the soup, even when the oil and fat composition was added to the concentrated soup.

Claims

1. An oil and fat composition for adding to soup, The oil and fat composition contains lecithin and 0.05 to 10 parts by mass of at least one selected from the group consisting of polyglycerol fatty acid esters, organic acid monoglycerides, and sucrose fatty acid esters, per 100 parts by mass of edible oil and fat.

2. The oil and fat composition according to claim 1, which is added in an amount of 15 parts by mass or less per 100 parts by mass of soup in order to suppress a decrease in the temperature of the soup.

3. 2. The oil or fat composition according to claim 1, wherein the polyglycerol fatty acid ester has an HLB of 3.5 to 7.

5.

4. The oil and fat composition according to claim 1, wherein the lecithin content is 0.05 to 5 parts by mass per 100 parts by mass of edible oil and fat.

5. The oil and fat composition according to claim 1, wherein the edible oil and fat is liquid at room temperature.

6. The fat or oil composition of claim 1 , wherein the edible fat or oil comprises a vegetable oil.

7. 1. A method for producing an oil or fat composition for addition to soup, comprising: The above method comprises adding lecithin and 0.05 to 10 parts by mass of at least one selected from the group consisting of polyglycerol fatty acid esters, organic acid monoglycerides, and sucrose fatty acid esters to 100 parts by mass of edible fats and oils, and mixing them.

8. A method for suppressing a drop in soup temperature, comprising: The method described above, which comprises adding the oil or fat composition according to any one of claims 1 to 6 to soup.

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