Oil and fat composition and gelling agent

Abstract

To provide an oil and fat composition capable of forming a transparent gel, and a gelling agent or a material for producing the same.SOLUTION: The rice-derived composition containing a wax ester has a ratio of a wax ester having a carbon number of 46 in the total wax ester of 6% or more and a solid fat content (SFC) at 35°C of 80% or less, a gelling agent containing the rice-derived composition, and an oil and fat composition containing an oil and fat and the gelling agent. And a fat and / or oil composition comprising a fat and / or oil and the rice-derived composition, wherein the total wax ester content in the fat and / or oil composition is 0.12 to 4% by mass, and the proportion of wax esters having 46 carbon atoms in the total wax esters is 6% or more, wherein the total wax ester content in the fat and / or oil composition is 0.12 to 4% by mass, and the proportion of wax esters having 46 carbon atoms in the total wax esters is 6% or more.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Following the World Health Organization's (WHO) guidelines for the intake of dietary fats and oils, research and development into oleogel is progressing as a means of replacing or reducing saturated and trans fatty acids. "Oleogel" refers to an oil and fat composition that has a shape similar to that of a solid fat, with a large amount of liquid oil trapped within a network structure made up of a small amount of solid fat (gelling agent) (also known as "organogel," "oil gel," or "lipid gel").

[0003] Plant-derived waxes have been used as gelling agents for the production of oleogel since 2000. In 2017, the U.S. Food and Drug Administration (FDA) approved the use of rice wax as a gelling agent in food-grade oleogel.

[0004] Rice wax can be obtained by refining crude wax produced during the rice bran refining process (refining wax). Rice wax has been produced by recovering high-melting-point components, primarily wax esters, during the refining process. For example, Patent Document 1 describes a method for producing refined rice wax by refining crude wax extracted from rice bran.

[0005] On the other hand, it has been reported that gelled oils have shown better stability than ordinary liquid oils in preventing deterioration of edible oils due to oxidation (Non-Patent Document 1). Thus, oleogel can be used in edible oils to prevent oil deterioration, but in this case, it is desirable that the transparent appearance of the edible oil is not impaired. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 4936273 [Non-patent literature]

[0007] [Non-Patent Document 1] Nagoya Bunri University Bulletin, First Issue (2001) 103-111 Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to provide an oil or fat composition capable of forming a transparent gel, and a gelling agent or material for producing the same. [Means for solving the problem]

[0009] In order to solve the above problems, the present invention includes the following inventions. [1] A rice-derived composition containing wax esters, wherein the proportion of wax esters with 46 carbon atoms in the total wax esters is 6% or more, and the solid fat content (SFC) at 35°C is 80% or less. [2] The rice-derived composition according to [1] above, wherein the total wax ester content in the composition is 0.2 to 15% by mass. [3] The rice-derived composition according to [1] above, which contains γ-oryzanol. [4] The rice-derived composition according to [1] above, which contains free fatty acids. [5] The rice-derived composition according to [1] above, which contains a sterol or a sterol ester. [6] A gelling agent comprising the rice-derived composition described in any one of [1] to [5] above. [7] An oil and fat composition comprising an oil and a gelling agent, The total wax ester content in the composition is 0.12 to 4% by mass, and The oil and fat composition, wherein the proportion of wax esters having 46 carbon atoms in the total wax esters is 6% or more. [8] The oil and fat composition according to [7] above, wherein the gelling agent is the gelling agent according to [6] above. [9] The oil or fat composition according to [7] above, which contains γ-oryzanol.

[10] The oil and fat composition according to [7] above, which contains free fatty acids.

[11] The oil or fat composition according to [7] above, which contains a sterol or a sterol ester.

[12] An oil / fat composition comprising an oil / fat and the rice-derived composition according to any one of [1] to [5] above, The total wax ester content in the oil and fat composition is 0.12 to 4% by mass, and The oil and fat composition, wherein the proportion of wax esters having 46 carbon atoms in the total wax esters is 6% or more. [Effects of the Invention]

[0010] The present invention provides a novel rice-derived composition. The rice-derived composition can be used as a gelling agent for fats and oils. The rice-derived composition or gelling agent can be used together with fats and oils to form a transparent oleogel. The present invention also provides a fat or oil composition capable of forming a transparent gel. [Brief explanation of the drawings]

[0011] [Figure 1] FIG. 1 shows the results of evaluation of the transparency and surface roughness of the oil and fat compositions (oleogels) of Production Examples 2-2 to 2-5. [Figure 2] FIG. 1 shows the results of evaluation of the transparency and surface roughness of the oil and fat compositions (oleogels) of Production Examples 2-7 to 2-10. [Figure 3] FIG. 1 shows the results of evaluation of the transparency and surface roughness of the oil and fat compositions (oleogels) of Production Examples 2-11, 12, 14 and 16. [Figure 4] FIG. 1 shows the results of evaluation of the transparency and surface roughness of the oil and fat compositions (oleogels) of Production Examples 2-17 to 2-20. [Figure 5] FIG. 1 shows the results of evaluation of the transparency and surface roughness of the oil and fat compositions (oleogels) of Production Examples 2-21 to 2-24. [Figure 6]FIG. 1 shows the results of evaluation of the transparency and surface roughness of the oil and fat compositions (oleogels) of Production Examples 2-25 to 2-28. [Figure 7] FIG. 1 shows DSC curves of the oil and fat compositions (oleogels) of Production Examples 2-2 (A) and 2-7 (B). DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention will be described in detail below.

[0013] Terms used herein have the meanings commonly used in the art unless otherwise specified. Unless otherwise defined, all technical and scientific terms used herein have the same meanings as commonly understood by those skilled in the art.

[0014] In this specification, numerical ranges expressed using "to" mean ranges that include the numerical values ​​at both ends as upper and lower limits, unless otherwise specified. When multiple upper limit and lower limit options are listed for a parameter in this specification, the numerical range for that parameter may be constructed by combining any one upper limit option with any one lower limit option. By disclosing a numerical range in this specification, any numerical value or subrange falling within that range is also disclosed, unless otherwise specified. Furthermore, unless otherwise specified, numerical values ​​described in this specification, whether or not preceded by the term "about," should take into account variations such as tolerances, conversion rates, rounding errors, and measurement errors, and may vary larger or smaller than the numerical value as long as the desired properties or desired effects are achieved. Such variations may be within a range of ±1%, ±2%, ±5%, ±10%, or ±20% of the stated numerical value.

[0015] Throughout this specification, "%" and "ppm" representing contents are based on mass unless otherwise specified.

[0016] [Rice-derived composition] The present invention provides a rice-derived composition containing wax esters, wherein the proportion of wax esters having 46 carbon atoms in the total wax esters is 6% or more, and the solid fat content (SFC) at 35°C is 80% or less.

[0017] The rice-derived composition of the present invention (hereinafter referred to simply as "rice-derived composition" or "RC") contains wax ester (also referred to as "WE"). WE is a compound with a long-chain molecular structure in which a fatty acid and a higher alcohol are ester-bonded.

[0018] As used herein, "total wax ester" refers to WE compounds with even carbon numbers among 40 to 64 (i.e., WE compounds with carbon numbers of 40, 42, 44, 46, 48, 50, 52, 54, 56, 58, 60, 62, and 64) (the carbon number is also referred to as "C"). Due to the structure of WE, the carbon number is an even number. The "carbon number" in the above "40 to 64 carbon atoms" refers to the total number of carbon atoms in the long chains constituting the WE, and corresponds to the total carbon number of the constituent fatty acids and the carbon number of the alcohol. The carbon number of the fatty acids constituting the WE may be 14 to 24, and the carbon number of the alcohol may be 16 to 40. Examples of fatty acids include palmitic acid (C16), stearic acid (C18), oleic acid (C18), linoleic acid (C18), and linolenic acid (C18). Examples of alcohols include 1-octacosanol (C28) and 1-triacontanol (C30). WE compounds having 46 carbon atoms (also referred to herein as "C46 compounds") include triacontanol palmitic acid, a wax ester formed by esterifying the C30 alcohol 1-triacontanol with the C16 fatty acid palmitic acid, and wax esters formed by esterifying the C28 alcohol 1-octacosanol with the C18 fatty acid stearic acid, oleic acid, or linoleic acid (octacosanol stearic acid, octacosanol oleic acid, and octacosanol linoleic acid, respectively). However, the term "total wax ester" does not necessarily include all of the WE compounds having the carbon numbers listed above (for example, the rice-derived composition (RC2) in Production Example 1-2 described below has a 0% content of WE compounds having 40 carbon atoms). In other words, the rice-derived composition contains 6% or more C46 compounds relative to the total WE compounds, which are even-numbered compounds with carbon numbers of 40 to 64. The WE composition analysis and determination of the total WE content can be carried out, for example, according to the method described in the Examples below.

[0019] The rice-derived composition contains WE as an ingredient, but may also contain fatty acids and / or higher alcohols that can constitute WE. Such fatty acids and higher alcohols may be the fatty acids and alcohols described above, respectively. The fatty acids and / or higher alcohols may be contained in free form.

[0020] The rice-derived composition of the present invention has a solid fat content (SFC) of 80% or less, preferably 30% or less, at 35°C. The solid fat content (SFC) refers to the percentage of solid fat in a sample containing fats and oils, and is expressed in units of "%." The SFC may vary depending on temperature. The rice-derived composition of the present invention may also have an SFC of 30% or less between 0°C and 40°C. The SFC can be measured, for example, according to the method described in the Examples below.

[0021] Examples of methods for producing the rice-derived composition of the present invention are described below, but are not limited to these. The rice-derived composition of the present invention can be produced using crude rice wax. The method for producing crude rice wax is not particularly limited. For example, crude rice wax can be obtained by degumming crude rice bran oil, followed by cooling the degummed oil in a dewaxing process to precipitate solids, and then filtering the solids to recover the solids. Crude rice wax generated in the dewaxing process of rice bran oil refining may also be used. In producing the rice-derived composition, crude rice wax can be treated as follows. For example, crude rice wax is dissolved in a relatively polar solvent (e.g., an alcohol such as isopropyl alcohol) at elevated temperature (approximately 70-80°C) and then slowly cooled to approximately 40°C. This treatment of crude rice wax is similar to that used in the refining process. The crystals precipitated by cooling are separated from the filtrate (e.g., by pressure filtration), and the filtrate is recovered. This allows the rice-derived composition of the present invention to be obtained. A production example is shown in Production Example 1-1 below. In this method, crude rice wax is purified (refined), and high-melting-point components (e.g., precipitated crystals) are separated, allowing the rice-derived composition to be obtained from the filtrate. The collected filtrate can also be solidified by drying (e.g., freeze-drying, spray-drying, vacuum drying, etc.).

[0022] Alternatively, the rice-derived composition of the present invention can be obtained from crude rice bran oil as follows: Crude rice bran oil is degummed, then deacidified, and bleached. The resulting bleached oil is subjected to dewaxing. In this dewaxing step, the bleached oil is heated and dissolved, then slowly cooled to approximately 5°C to precipitate a solid portion. The precipitated solid portion is recovered by fractionation (e.g., pressure filtration). This allows the rice-derived composition of the present invention to be obtained. A production example is shown in Production Example 1-2 below. In this method, the steps used in refining rice bran oil are arranged in the order of degumming, deacidification, bleaching, and dewaxing, and dewaxing is carried out under specified conditions. The solid portion precipitated in the dewaxing step is recovered to obtain the rice-derived composition. The solid portion may be further dried (e.g., freeze-drying, spray-drying, vacuum drying, etc.).

[0023] Furthermore, the rice-derived composition of the present invention can also be obtained from crude rice bran oil as follows: Crude rice bran oil is degummed, then dewaxed, deacidified, and bleached at approximately 20°C. The resulting bleached oil is subjected to wintering. In this wintering process, the bleached oil is heated and dissolved, then slowly cooled to approximately 3°C to precipitate a solid portion. The precipitated solid portion is recovered by fractionation (e.g., pressure filtration). This allows the rice-derived composition of the present invention to be obtained. A production example is shown in Production Example 1-3 below. In this method, the steps used in refining rice bran oil are arranged in the order of degumming, dewaxing, deacidification, bleaching, and wintering, and dewaxing and wintering are carried out under specified conditions. The solid portion precipitated in the wintering process is recovered to obtain the rice-derived composition. The solid portion may be further dried (e.g., freeze-drying, spray-drying, vacuum drying, etc.).

[0024] The degumming, dewaxing, deacidification, bleaching and wintering steps are steps that are commonly carried out in the refining of rice bran oil, and unless otherwise specified, each step can be carried out using methods and conditions commonly used by those skilled in the art.

[0025] Using any of the above methods, rice-derived compositions can be obtained in which the proportion of C46 compounds in total WE is 6% or more and the SFC at 35°C is 80% or less or 30% or less. The rice-derived composition obtained by the first manufacturing method ("Rice-derived Composition 1") can have a proportion of C46 compounds in total WE of approximately 16% and an SFC at 35°C of approximately 13%, as seen in the rice-derived composition (RC1) in Example Manufacturing Example 1-1. The rice-derived composition obtained by the second manufacturing method ("Rice-derived Composition 2") can have a proportion of C46 compounds in total WE of approximately 6% and an SFC at 35°C of approximately 25%, as seen in the rice-derived composition (RC2) in Example Manufacturing Example 1-2. The rice-derived composition obtained by the third manufacturing method ("Rice-derived Composition 3") can have a proportion of C46 compounds in total WE of approximately 7% and an SFC at 35°C of approximately 6%, as seen in the rice-derived composition (RC3) in Example Manufacturing Example 1-3. In all cases, the SFC is 30% or less between 0°C and 40°C. In contrast, rice-derived wax obtained from the crystals produced in the rice oil refining process, as seen in the rice-derived wax in Reference Production Example 1 below (rice-derived wax is also referred to as "RW"), has a C46 compound content of approximately 4% of the total WE, and an SFC at 35°C of over 90%.

[0026] The rice-derived composition of the present invention may have a total WE content of 0.1 to 15% by mass, preferably 0.2 to 14% by mass. In other words, the total mass of the WE compounds corresponding to even-numbered components with 40 to 64 carbon atoms may be 0.1 to 15% by mass relative to the total mass of the rice-derived composition. Rice-derived Composition 1 may have a total WE content of approximately 2% by mass, as seen in the rice-derived composition (RC1) of Example 1-1. Rice-derived Composition 2 may have a total WE content of approximately 13% by mass, as seen in the rice-derived composition (RC2) of Example 1-2. Rice-derived Composition 3 may have a total WE content of approximately 0.2% by mass, as seen in the rice-derived composition (RC3) of Example 1-3. In contrast, rice-derived wax obtained from the crystalline portion produced during the rice oil refining process can have a total WE content of approximately 94% by mass, as seen in the rice-derived wax (RW) in Reference Production Example 1 below, and has been confirmed to be a "wax."

[0027] The rice-derived composition of the present invention may contain γ-oryzanol (also referred to as "OZ"). γ-oryzanol is a condensed ester of ferulic acid and sterol, and is a component contained in rice bran lipids. The OZ content in the rice-derived composition can be confirmed, for example, according to the method described in the Examples below.

[0028] The rice-derived composition of the present invention may contain free fatty acids (also referred to as "FFA"). The free fatty acids may be fatty acids that can constitute the above-mentioned WE. The FFA content in the rice-derived composition can be determined, for example, according to the method described in the Examples below.

[0029] The rice-derived composition of the present invention may contain sterols or sterol esters. The presence of sterols or sterol esters in the rice-derived composition can be confirmed, for example, by measuring the total amount of sterols and sterol esters (also referred to as the "sterol amount") according to the method described in the Examples below. In one embodiment, the sterol amount in the rice-derived composition of the present invention is in the range of 1 to 4%. In contrast, the sterol amount in rice-derived waxes can exceed 5%.

[0030] Fatty acids contained in the components of the rice-derived composition of the present invention include palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), and linolenic acid (C18:3), as well as other fatty acids (C14-C24). Palmitic acid, oleic acid, and linoleic acid are particularly abundant. The types and amounts of fatty acids contained in the components of the rice-derived composition, as well as the total amount of fatty acids, can be determined, for example, using the methods described in the Examples below. In one embodiment, the rice-derived composition of the present invention contains 20-30 g of palmitic acid, 25-35 g of oleic acid, and 20-25 g of linoleic acid per 100 g of rice-derived composition. In one embodiment, the total amount of fatty acids in the rice-derived composition of the present invention is 70-97 g per 100 g of rice-derived composition, whereas the total amount of fatty acids in rice-derived wax may be approximately 30-35 g per 100 g of rice-derived wax.

[0031] The rice-derived composition of the present invention can be used together with fats and oils to produce an oil and fat composition as described below. Also, the rice-derived composition of the present invention can be used as a gelling agent for producing an oil and fat composition as described below.

[0032] [Oil and fat composition and gelling agent] The present invention also provides an oil or fat composition. In one aspect, the oil or fat composition of the present invention comprises an oil or fat and a gelling agent. In another aspect, the oil or fat composition of the present invention comprises an oil or fat and the rice-derived composition described above.

[0033] The oil and fat composition of the present invention can be gelled to form an oleogel. An oleogel can have a large amount of oil and fat (usually liquid oil) trapped in a network structure consisting of a small amount of solid fat (gelling agent or rice-derived composition), and can have a shape similar to that of a solid fat as a whole. The oil and fat composition of the present invention can form a gel with high gelling strength and high transparency.

[0034] The oil and fat composition of the present invention has a total WE content of 0.12 to 4 mass% and a proportion of C46 compounds in the total WE. In other words, the total mass of the WE compounds corresponding to even-numbered components having 40 to 64 carbon atoms in the oil and fat composition of the present invention is 0.12 to 4 mass% relative to the total mass of the oil and fat composition (or the total mass of the oil and fat and gelling agent, or the total mass of the oil and fat and rice-derived composition (and plant-derived wax (if contained))). Furthermore, in the oil and fat composition of the present invention, the proportion of C46 compounds relative to the total group of WE compounds corresponding to even-numbered components having 40 to 64 carbon atoms contained in the oil and fat composition is 6% or more. Measurement of the total WE content and analysis of the WE composition can be carried out according to the methods described in the Examples below.

[0035] The oil and fat composition of the present invention can form a gel with high gelling strength and high transparency, particularly by using the production method described below. The oil and fat composition capable of forming such a gel has both a total WE content and a proportion of C46 compounds in the total WE within the above-mentioned ranges. In order for the oil and fat composition of the present invention to form a gel with high gelling strength and high transparency, when the total WE content is 0.12 to 2% by mass, the proportion of C46 compounds in the total WE is preferably 8% or more, more preferably 8 to 16.2%. Furthermore, when the proportion of C46 compounds in the total WE is 6 to 8%, the total WE content is preferably 1.2 to 4% by mass.

[0036] Examples of oils and fats that can be used in the oil and fat composition of the present invention include vegetable oils and interesterified oils thereof. Vegetable oils are obtained by extracting and refining lipids contained in plants. There are no particular limitations on the vegetable oils that can be used. Commercially available vegetable oils may also be used. Examples of vegetable oils include, but are not limited to, rice bran oil, soybean oil, palm oil, olive oil, canola oil (rapeseed oil), high oleic rapeseed oil, peanut oil, corn oil, sesame oil, high oleic sunflower seed oil, sunflower seed oil, cottonseed oil, tea seed oil, safflower seed oil, linseed oil, almond oil, walnut oil, coconut oil, palm kernel oil, sea buckthorn fruit oil, shea butter, cocoa bean oil, tallow seed oil, wheat germ oil, evening primrose oil, hazelnut oil, grapeseed oil, and macadamia oil.

[0037] The origin and production method of the gelling agent are not limited as long as it can be used together with the fat or oil to produce an oil or fat composition that satisfies the above-mentioned total WE content and the ratio of C46 compounds in the total WE. In one embodiment, the gelling agent contains a plant-derived wax, and the wax contained may be one type or a combination of two or more types. Examples of plant-derived waxes include rice-derived wax, carnauba wax, sunflower wax, and candelilla wax. The plant-derived wax may be obtained during the refining process of vegetable oils, or may be commercially available. In one embodiment, the gelling agent contains the rice-derived composition of the present invention.

[0038] The present invention provides a gelling agent comprising the rice-derived composition described above (this gelling agent is also referred to herein as the "gelling agent of the present invention" to distinguish it from conventional gelling agents). In one embodiment, the gelling agent of the present invention comprises a rice-derived composition, but may contain other substances or impurities as long as the desired gel-forming ability is not impaired. In another embodiment, the gelling agent of the present invention may contain, in addition to the rice-derived composition, a plant-derived wax as described above. For example, the plant-derived wax is rice-derived wax, and an example of this is the rice-derived wax (RW) produced in Reference Production Example 1 described below. When the gelling agent of the present invention comprises, for example, the rice-derived composition (RC1) of Production Example 1 described below and the rice-derived wax (RW) of Reference Production Example 1 described below, the mass of the rice-derived composition is preferably at least 29 times the mass of the rice-derived wax.

[0039] The fat or oil composition or oleogel of the present invention can be produced as follows: The fat and oil, and the gelling agent or rice-derived composition (and plant-derived wax (if included)) are melted and mixed at high temperature (a temperature equal to or higher than their melting points, e.g., 60 to 105°C). The resulting mixture is then cooled (e.g., to about 20°C) and allowed to stand. This forms a gelled fat or oil composition, i.e., an oleogel.

[0040] The fat and oil, and the gelling agent or rice-derived composition (and plant-derived wax, if included) are blended in a ratio such that the total WE content of the fat and oil composition and the proportion of C46 compounds in the total WE are within a predetermined range. While this depends on the types of materials used, the gelling agent or rice-derived composition is blended in an amount of, for example, about 10 to 50 mass%, about 10 to 40 mass%, or about 10 to 30 mass% of the total mass of the fat and oil, and the gelling agent or rice-derived composition (and plant-derived wax, if included) (corresponding to about 90 to 50 mass%, about 90 to 60 mass%, or about 90 to 70 mass%, respectively).

[0041] For example, when an oil or fat composition is produced using rice-derived composition 1 (rice-derived composition (RC1) in exemplary Production Example 1-1) or a gelling agent containing it, rice-derived composition 1 preferably accounts for about 10 to 30% by mass, more preferably about 10 to 25% by mass, of the total mass of the oil or fat and the gelling agent or rice-derived composition. When rice-derived composition 1 (rice-derived composition (RC1) in exemplary Production Example 1-1) coexists with rice-derived wax (rice-derived wax (RW) in exemplary Reference Production Example 1), rice-derived composition 1 is preferably present in an amount 29 times or more that of the rice-derived wax, and the total mass of these components is preferably about 15 to 30% by mass. When an oil or fat composition is produced using rice-derived composition 2 (rice-derived composition (RC2) in exemplary Production Example 1-2) or a gelling agent containing it, rice-derived composition 2 is preferably present in an amount 10 to 40% by mass of the total mass of the oil or fat and the gelling agent or rice-derived composition. When producing an oil or fat composition using rice-derived composition 3 (rice-derived composition (RC3) in illustrative Production Example 1-3) or a gelling agent containing it, it is preferable that rice-derived composition 3 account for approximately 40 to 50% by mass of the total mass of the oil or fat and the gelling agent or rice-derived composition. By using the oil or fat and gelling agent or rice-derived composition in the above-mentioned amounts, the total WE content of the oil or fat composition and the proportion of C46 compounds in the total WE fall within the specified ranges, allowing the formation of a gel with high gelling strength and high transparency.

[0042] The oil or fat composition of the present invention may contain γ-oryzanol (OZ). The OZ content in the oil or fat composition can be confirmed, for example, according to the method described in the Examples below.

[0043] The oil and fat composition of the present invention may contain free fatty acids. The free fatty acids may be fatty acids that can constitute the above-mentioned WE. The FFA content in the oil and fat composition can be confirmed, for example, according to the method described in the Examples below.

[0044] The oil or fat composition of the present invention may contain a sterol or a sterol ester. The presence of a sterol or a sterol ester in the oil or fat composition can be confirmed, for example, by measuring the total amount of sterols and sterol esters ("sterol amount") according to the method described in the Examples below.

[0045] The oil and fat composition of the present invention can be observed by differential scanning calorimetry (also referred to as "DSC") to have crystallization temperatures of about 35 to 36°C and about 3 to 10°C, and melting points of about 10 to 20°C, about 30 to 40°C, and about 40 to 50°C. DSC can be performed, for example, according to the method described in the Examples below.

[0046] The oil or fat composition of the present invention may have an SFC of 0.1 to 3.1% at 35° C. The SFC of the oil or fat composition may be measured, for example, according to the method described in the Examples below.

[0047] The oil and fat composition of the present invention can form a gel with high gelling strength and high transparency. As shown in the following examples, a uniform, solid gel with a smooth surface is formed, and no separation of oil from the gel is observed (oil separation rate: 0%), resulting in a highly transparent gel. The uniformity of the gel and its smooth surface (fine texture and no roughness) not only improve the appearance of the gel, but can also increase the gelling strength. The absence of oil separation from the gel also indicates excellent gel forming properties. The oil and fat composition of the present invention has high gel transparency, making it possible to form transparent gels of oil and fat products.

[0048] The oil and fat composition of the present invention can be used as a substitute for solid fats or liquid oils for the production of products that are desired to be in a transparent gel state at room temperature. The oil and fat composition of the present invention can impart not only a transparent appearance but also gel properties to products made from oils and fats as raw materials.

[0049] The oil and fat composition of the present invention can be used, for example, as a raw material for foods and cosmetics. The oil and fat composition of the present invention can be used as a substitute for solid fats for foods and cosmetics. Furthermore, the oil and fat composition of the present invention can be used to gelatinize liquid oils for foods and cosmetics.

[0050] For example, the oil and fat composition of the present invention can be used to prevent deterioration of edible oils such as salad oil during storage. The gelation of the oil suppresses physical vibrations such as convection and transportation due to temperature changes, preventing most of the oil occupying the interior other than the surface from coming into contact with air, thereby preventing deterioration due to oxidation of the oil. The use of the oil and fat composition of the present invention can prevent oil deterioration without significantly impairing the apparent transparency of the edible oil.

[0051] Furthermore, since the oil and fat composition of the present invention is used to produce a gel-like oil and fat product, a push bottle or tube type container can be selected. This allows the contents in the container to be quantitatively discharged. Furthermore, it is possible to reduce stains caused by spillage of the contents from the container, providing a clean feeling.

[0052] The oil and fat composition of the present invention can be applied to foods that use solid fats or liquid oils as raw materials. Examples of such foods include edible oil products (e.g., salad oil), bakery products (e.g., bread, cookies, muffins, scones, chiffon cake), meat products (e.g., frankfurters, beef burgers, ham, sausages), spread products (e.g., margarine, shortening, chocolate paste, almond paste), dairy products (e.g., cheese, ice cream), seasonings (e.g., dressings, mayonnaise, sauces), confectioneries (e.g., chocolate, pralines, whipped cream, cream, baked goods), and noodles (e.g., Chinese noodles, instant noodles). The oil and fat composition of the present invention can be used as a substitute for liquid oils or solid fats used in the production of these foods. The oil and fat composition of the present invention can also be used in plant-based foods (PBF). The oil and fat composition of the present invention can be used as a confectionery ingredient to replace liquid oil, for example, to prevent oil-off from dough for chiffon cake, cookies, scones, etc. and to improve ease of kneading. The oil and fat composition of the present invention can also be used as a release agent for bread, baked goods, etc.

[0053] The oil-and-fat composition of the present invention can be applied to cosmetics that use oils, fats, or waxes as raw materials. Examples of such cosmetics include cosmetic oils, emulsions, serums, creams, foundations, packs, cleansers, and all-in-one gels. The oil-and-fat composition of the present invention can be used as a substitute for the oils, fats, and waxes used in the production of these cosmetics. The oil-and-fat composition of the present invention can also be used as a substitute for petrolatum, a synthetic emollient used in skin care preparations.

[0054] The present invention encompasses foods or cosmetics containing the oil or fat composition of the present invention. Such foods or cosmetics may contain physiologically acceptable components in addition to the oil or fat composition of the present invention. Examples of such components include, but are not limited to, water, hydrocarbons, fatty acids, higher alcohols, esters, plant extracts, vitamins, water-soluble polymers, surfactants, alcohols, and polyhydric alcohols. If necessary, known additives used in foods or cosmetics, such as antioxidants, thickeners, preservatives, pH adjusters, stabilizers, irritation reducers, antiseptics, colorants, and fragrances, can also be added. The additives may be used alone or in combination of two or more.

[0055] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. [Example]

[0056] The present invention will be explained in more detail below by showing production examples and test examples, but the present invention is not limited to these. Unless otherwise specified, the compounds and reagents used in the present invention, such as those in the Production Examples and Test Examples, are readily available commercially and can be used.

[0057] Example 1: Production of rice-derived composition and component analysis and evaluation The methods for producing the rice-derived composition (RC) of the present invention are shown in the following Production Examples 1-1, 1-2, and 1-3. Also, the method for producing the rice-derived wax (RW) is shown in Reference Production Example 1.

[0058] <Manufacturing method> (Production Example 1-1: Rice-derived composition (RC1)) 11 kg of isopropyl alcohol was added to 2200 g of crude rice wax obtained through the degumming and dewaxing process of rice bran crude oil, and the mixture was stirred at approximately 80°C for 1 hour. The mixture was then gradually cooled to 40°C and separated into a crystal portion and a filtrate portion by pressure filtration. The filtrate portion was then recovered. The isopropyl alcohol was distilled off under reduced pressure from the filtrate to obtain a rice-derived composition (RC1).

[0059] (Production Example 1-2: Rice-derived composition (RC2)) Warm water was added to the rice bran crude oil in an amount of 5% by mass relative to the rice bran crude oil, and the mixture was stirred at 80°C for 20 minutes and centrifuged to obtain degummed oil. Aqueous sodium hydroxide solution was added in an amount three times the amount equivalent to neutralizing the acid value of the degummed oil, and the mixture was stirred at 80°C for 2 minutes and centrifuged to obtain deacidified oil. The deacidified oil was washed with hot water, and activated clay (Galleon Earth; Mizusawa Industrial Chemicals) was added in an amount of 5% by mass relative to the deacidified oil. The mixture was stirred under reduced pressure at 100°C for 20 minutes and filtered under reduced pressure to obtain bleached oil. The bleached oil was dissolved by heating and slowly cooled to 5°C. The precipitated solid was separated by pressure filtration to obtain a rice-derived composition (RC2).

[0060] (Production Example 1-3: Rice-derived composition (RC3)) Warm water was added to the rice bran crude oil in an amount of 5% by mass relative to the mass of the rice bran crude oil, and the mixture was stirred at 80°C for 20 minutes and centrifuged to obtain degummed oil. The degummed oil was heated and dissolved, slowly cooled to 20°C, and pressure-filtered to obtain dewaxed oil. Aqueous sodium hydroxide was added to the dewaxed oil in an amount three times the amount equivalent to neutralizing its acid value, and the mixture was stirred at 80°C for 2 minutes and centrifuged to obtain deacidified oil. The deacidified oil was washed with hot water, and activated clay (Galleon Earth; Mizusawa Industrial Chemicals) was added in an amount of 5% by mass relative to the mass of the deacidified oil. The mixture was stirred at 100°C under reduced pressure for 20 minutes and vacuum-filtered to obtain bleached oil. The bleached oil was heated and dissolved, slowly cooled to 3°C, and the precipitated solid was separated by pressure filtration to obtain a rice-derived composition (RC3).

[0061] (Reference Manufacturing Example 1: Rice-derived wax (RW)) The crystalline portion obtained by pressure filtration in Production Example 1 was collected, and the isopropyl alcohol was distilled off under reduced pressure to obtain a wax (RW).

[0062] <Analysis and evaluation methods> 1. Analysis of acetone soluble and insoluble matter Using rice-derived wax (RW), the acetone-soluble content was calculated according to 4.3.2: Measurement method for acetone-soluble matter in the "Standard Methods for Analysis of Fats, Oils and Related Materials" compiled by the Japan Oil Chemists' Association. The acetone-insoluble content was calculated by subtracting the acetone-soluble content from the total.

[0063] 2. Wax ester (WE) composition analysis Each sample was purified using silica gel open column chromatography to obtain a purified product from which triglycerides had been removed. The purified product was analyzed by gas chromatography (GC) to determine the amount of each WE compound (even-numbered components from C40 to C64), and the sum of these amounts was used as the total WE content. The proportion of each WE compound was calculated when the total WE content was taken as 100%. However, since the rice-derived wax (RW) of Reference Production Example 1 had a very high WE content, the acetone-insoluble fraction (the residue of the acetone-soluble fraction obtained by method 1 above) was analyzed by GC to calculate the content in the gelling agent and the entire oleogel. <Measurement conditions> Column: DB5-HT (inner diameter 0.32 mm, length 15 m, film thickness 0.1 μm) (Agilent Technologies, Inc.) Carrier gas: nitrogen Total flow rate; 101.4mL / min

[0064] 3. γ-Oryzanol (OZ) Analysis Each sample was analyzed by HPLC, and the OZ% was determined and calculated based on the absorbance at 320 nm.

[0065] 4. Free fatty acid (FFA) analysis Free fatty acids (FFA) were quantified by analyzing the fat and oil composition using gas chromatography (GC). Specifically, a predetermined amount of internal standard (tricaprin) was added to each sample, and the sample was silylated by reacting it with BSTFA-TMCS (99:1); N,O-bis(trimethylsilyl)trifluoroacetamide (1% trimethylchlorosilane) in pyridine solution at 70-80°C for 20 minutes. The resulting solution was then analyzed by GC. From the results of this analysis, the FFA content of the sample was calculated using the following formula: FFA (%) = RF value × A SA ×W IS ÷(A IS ×W SA ) x 100 A SA : Total area value of palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid in the sample, WIS : Weight of internal standard substance (g), A IS : area value of internal standard substance, W SA :Weight of sample (g) The RF value was calculated from the following formula by subjecting the above sample to silylation using oleic acid in the same manner as above to GC analysis. RF value = A IS ×W CO ÷(A CO ×W IS ) A IS : area value of internal standard substance, W CO :Weight of each standard substance (g), A CO : Area value of each standard substance, W IS :Weight of internal standard substance (g) <Measurement conditions> Column: DB5-HT (inner diameter 0.32 mm, length 15 m, film thickness 0.1 μm) (Agilent Technologies, Inc.) Carrier gas: nitrogen Total flow rate; 258.0mL / min

[0066] 5.Fatty acid composition analysis Each sample was analyzed in accordance with the measurement method for fatty acid composition (FID temperature-programmed gas chromatography) in "Standard Methods for the Analysis of Fats, Oils and Related Materials" compiled by the Japan Oil Chemists' Society, and the contents (g) of palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, and others (C14 to C24) per 100 g of sample were calculated.

[0067] 6. Sterol Analysis Each sample was analyzed according to the measurement method for 2.4.9.: Sterols (Gas Chromatography) in "Standard Methods for the Analysis of Fats, Oils and Related Materials" compiled by the Japan Oil Chemists' Association, and the total amount of sterols and sterol esters ("sterol amount") was calculated as a percentage.

[0068] 7.Solid fat content (SFC) A minispec mq20 (Bruker) was used for SFC measurement. The sample was completely dissolved in a glass tube for SFC measurement at 105°C and allowed to stand at 20°C for 1 hour. The temperature was then changed from 20°C to 0°C, 10°C, 20°C, 30°C, 35°C, and 40°C. Each temperature was maintained for 30 minutes, and the SFC (%) was measured from 0 to 40°C.

[0069] (Test Example 1-1: Evaluation of wax ester (WE) compositions of rice-derived compositions, rice-derived waxes, and various base oils) The rice-derived compositions of Production Examples 1-1, 1-2, and 1-3 (RC1, RC2, and RC3), the rice-derived wax of Reference Production Example 1 (RW), and the rice oil, canola oil, soybean oil, palm oil, and olive oil used as base oils for the oleogel were analyzed for wax ester (WE) composition (note that rice oil, canola oil, soybean oil, palm oil, and olive oil are also referred to as "R," "C," "S," "P," and "O," respectively). The results are shown in Table 1. The left column showing the results for each test substance shows the content of each WE compound and the total WE content. The total WE content is also shown converted from ppm to %. The % total WE content was rounded to three significant figures when converted, but if it was less than 1% (10,000 ppm), it was rounded to two decimal places. In the case of oil, the total WE content was only several tens of ppm, so it was rounded to three decimal places. The right column showing the results for each test substance shows the percentage of each WE compound in the total WE, and the results were rounded to one decimal place.

[0070] [Table 1-1]

[0071] [Table 1-2]

[0072] As shown in Table 1, the rice-derived compositions (RC1, RC2, and RC3) had a higher proportion of C46 compounds in total WE compared to rice-derived wax (RW). The proportion of C46 compounds was 4.1% for rice-derived wax (RW), while it was 6% or higher for rice-derived compositions (RC1, RC2, and RC3) (16.2%, 6.6%, and 7.7%). The rice-derived compositions (RC1, RC2, and RC3) tended to contain more compounds with lower carbon numbers than rice-derived wax (RW). Furthermore, the rice-derived wax (RW) had a significantly higher total WE content (94.6% by mass) compared to rice-derived compositions (RC1, RC2, and RC3) and various base oils, confirming its identity as a wax.

[0073] (Test Example 1-2: Evaluation of rice-derived compositions, rice-derived waxes, and various base oils) The rice-derived compositions of Production Examples 1-1, 1-2, and 1-3 (RC1, RC2, and RC3), the rice-derived wax (RW) of Reference Production Example 1, and the base oils for oleogels, rice oil (R), canola oil (C), soybean oil (S), palm oil (P), and olive oil (O), were evaluated for their componential properties. The results of γ-oryzanol (OZ), sterol, and free fatty acid (FFA) analyses are shown in Table 2, along with the total wax ester (WE) content (%) of Test Example 1-1. The results for OZ%, sterol content (%), and FFA% were rounded to two decimal places.

[0074] [Table 2-1]

[0075] [Table 2-2]

[0076] As shown in Table 2, rice-derived wax (RW) had a very high percentage of total WE content. The rice-derived compositions (RC1, RC2, and RC3) also had a total WE content ranging from 0.27 to 13.3% by mass, confirming their high content compared to various base oils. γ-oryzanol was detected in rice bran oil (R), rice-derived compositions (RC1, RC2, and RC3), and rice-derived wax (RW). The rice-derived compositions (RC1, RC2, and RC3) were confirmed to contain sterols or sterol esters. Furthermore, the sterol content of the rice-derived wax (RW) was 5.53%, while the rice-derived compositions (RC1, RC2, and RC3) ranged from 1.45 to 3.84%, confirming that the rice-derived compositions (RC1, RC2, and RC3) contained less sterol than the rice-derived wax (RW). The rice-derived compositions (RC1, RC2, and RC3) also contained free fatty acids.

[0077] (Test Example 1-3: Evaluation of fatty acid composition of rice-derived composition, rice-derived wax, and various base oils) Fatty acid composition analysis was performed on the rice-derived compositions of Production Examples 1-1, 1-2, and 1-3 (RC1, RC2, and RC3), the rice-derived wax of Reference Production Example 1 (RW), and the base oils for oleogels: rice oil (R), canola oil (C), soybean oil (S), palm oil (P), and olive oil (O). The results are shown in Table 3. The amount of fatty acid was expressed in grams per 100 grams. The results were rounded to one decimal place.

[0078] [Table 3-1]

[0079] [Table 3-2]

[0080] The fatty acid composition in Table 3 indicates that the rice-derived compositions (RC1, RC2, and RC3) contained high amounts of oleic acid, linoleic acid, and palmitic acid, while the rice-derived wax (RW) contained a higher proportion of other fatty acids (C14–C24). The rice-derived compositions contained 27.6–34.9 g of oleic acid, 20.3–24.6 g of linoleic acid, and 12.8–28.3 g of palmitic acid per 100 g of rice-derived composition, respectively, whereas the rice-derived waxes each contained only approximately 1–2% of each of these acids per 100 g of wax. Furthermore, the total fatty acid content of the rice-derived compositions (RC1, RC2, and RC3) ranged from 71.8 g to 95.0 g per 100 g of rice-derived composition, compared with 32.5 g per 100 g of rice-derived wax (RW), confirming that the rice-derived compositions contained higher amounts of fatty acids than the rice-derived wax (RW).

[0081] (Test Example 1-4: SFC Evaluation of Rice-Derived Composition and Rice-Derived Wax) SFC evaluation was performed on the rice-derived compositions of Production Examples 1-1, 1-2, and 1-3 (RC1, RC2, and RC3) and the rice-derived wax (RW) of Reference Production Example 1. The solid fat content (SFC) (%) at 0 to 40°C is shown in Table 4. The results were rounded to two decimal places.

[0082] [Table 4]

[0083] At temperatures between 0 and 40°C, the rice-derived compositions (RC1, RC2, and RC3) exhibited lower SFCs than rice-derived wax (RW) at all temperatures. For example, at 35°C, the SFCs of the rice-derived compositions (RC1, RC2, and RC3) were 80% or less, while the SFC of rice-derived wax (RW) was higher. The rice-derived compositions (RC1, RC2, and RC3) all had SFCs of 30% or less between 0 and 40°C, but Reference Production Example 1 exceeded 90%.

[0084] Example 2: Production of oil and fat composition (oleogel) and component analysis and evaluation Oil and fat compositions (oleogels) were produced as described in each Production Example, and their properties were evaluated. Compositional analysis of the oil and fat compositions was also performed. The oil and fat compositions (oleogels) were stored at 20°C until evaluation.

[0085] <Manufacturing method> The base oil and gelling agent were dissolved and mixed in each container at 105°C according to the formulation shown in the following production example, and then allowed to stand in a thermostatic bath at 20°C for 1 hour to obtain an oil or fat composition (oleogel).

[0086] (Production Examples 2-1 to 2-5) The rice-derived composition (RC1) from Production Example 1-1 was used as the gelling agent, and rice bran oil (R) was used as the base oil. The amount of gelling agent was 5% by mass (Production Example 2-1), 10% by mass (Production Example 2-2), 15% by mass (Production Example 2-3), 20% by mass (Production Example 2-4), and 30% by mass (Production Example 2-5) relative to the total mass of the oil and gelling agent (i.e., in Production Example 2-2, for example, the gelling agent was 10% by mass and the rice bran oil was 90% by mass).

[0087] (Manufacturing Examples 2-6 to 2-10) Rice wax (RW) was used as the gelling agent, and rice oil (R) was used as the base oil. The amount of gelling agent was 5% by mass (Production Example 2-6), 10% by mass (Production Example 2-7), 15% by mass (Production Example 2-8), 20% by mass (Production Example 2-9), and 30% by mass (Production Example 2-10) of the total mass of the oil and gelling agent, respectively.

[0088] (Manufacturing Examples 2-11 to 2-14) The rice-derived composition (RC1) from Production Example 1-1 and rice-derived wax (RW) were mixed and used as a gelling agent. Rice oil (R) was used as the base oil. The total amount of gelling agent was adjusted to 30% by mass based on the total mass of the oil and gelling agent. For each production example, the composition of rice-derived composition (RC1) and rice-derived wax (RW) in Production Example 1-1 was as follows (unit: mass%): Manufacturing example 2-11 RC1:RW=29.5:0.5 Manufacturing example 2-12 RC1:RW=29:1 Manufacturing example 2-13 RC1:RW=25:5 Manufacturing example 2-14 RC1:RW=15:15

[0089] (Manufacturing Examples 2-15 to 16) The rice-derived composition (RC1) from Production Example 1-1 and rice-derived wax (RW) were mixed and used as a gelling agent. Rice oil (R) was used as the base oil. The total amount of gelling agent was adjusted to 15% by mass based on the total mass of the oil and gelling agent. For each production example, the composition of rice-derived composition (RC1) and rice-derived wax (RW) in Production Example 1-1 was as follows (unit: mass%): Manufacturing example 2-15 RC1:RW=7.5:7.5 Manufacturing example 2-16 RC1:RW=14.5:0.5

[0090] (Manufacturing Examples 2-17 to 2-18) The rice-derived composition (RC2) from Production Example 1-2 was used as the gelling agent, and rice bran oil (R) was used as the base oil. The amount of gelling agent was 30% by mass (Production Example 2-17) and 50% by mass (Production Example 2-18) of the total mass of the oil and gelling agent, respectively.

[0091] (Manufacturing Examples 2-19 to 20) The rice-derived composition (RC3) from Production Example 1-3 was used as the gelling agent, and rice bran oil (R) was used as the base oil. The amount of gelling agent was 40% by mass (Production Example 2-19) and 50% by mass (Production Example 2-20) of the total mass of the oil and gelling agent, respectively.

[0092] (Production Example 2-21) The rice-derived composition (RC1) of Production Example 1-1 was used as the gelling agent, and canola oil (C) was used as the base oil, with the amount of gelling agent being 10% by mass relative to the total mass of the oil and gelling agent.

[0093] (Manufacturing Example 2-22) The rice-derived composition (RC1) of Production Example 1-1 was used as the gelling agent, and soybean oil (S) was used as the base oil, with the amount of gelling agent being 10% by mass relative to the total mass of the oil and gelling agent.

[0094] (Production Example 2-23) The rice-derived composition (RC1) of Production Example 1-1 was used as the gelling agent, and palm oil (P) was used as the base oil, with the amount of gelling agent being 10% by mass relative to the total mass of the oil and gelling agent.

[0095] (Production Example 2-24) The rice-derived composition (RC1) of Production Example 1-1 was used as the gelling agent, and olive oil (O) was used as the base oil, with the amount of gelling agent being 10% by mass relative to the total mass of the oil and gelling agent.

[0096] (Production Example 2-25) Rice-derived wax (RW) was used as the gelling agent, and canola oil (C) was used as the base oil, with the amount of gelling agent being 10% by mass relative to the total mass of the oil and gelling agent.

[0097] (Production Example 2-26) Rice wax (RW) was used as the gelling agent, and soybean oil (S) was used as the base oil, with the amount of gelling agent being 10% by mass of the total mass of the oil and gelling agent.

[0098] (Manufacturing Example 2-27) Rice wax (RW) was used as the gelling agent, and palm oil (P) was used as the base oil, with the amount of gelling agent being 10% by mass relative to the total mass of the oil and gelling agent.

[0099] (Production Example 2-28) Rice wax (RW) was used as the gelling agent, and olive oil (O) was used as the base oil, with the amount of gelling agent being 10% by mass relative to the total mass of the oil and gelling agent.

[0100] <Analysis and evaluation methods> The components of the oil and fat composition were analyzed according to the analytical method described in Example 1. The method for evaluating the oil and fat compositions is as follows.

[0101] 1. Degree of gelation 5 g of the oil / fat composition was prepared in a PS-4K vial, and the state of the gel was evaluated visually. The gelling agent and base oil were dissolved and mixed and left to stand in a 20°C thermostatic chamber for 1 hour, after which the gel was observed immediately. To determine whether the gel was solid, the vial was inverted to check whether the gel fell. If the gel was solid, the inverted vial was lightly struck against a table to further confirm whether it remained solid after the impact. The following four-level evaluation criteria were established to indicate the degree of gelation. ◎: Solid even when subjected to a light impact 〇: Solid if no impact is applied △: Semi-solid ×: Completely liquid

[0102] 2. Surface roughness 5 g of the oil or fat composition was prepared in a weighing dish, and the surface of the gel was photographed (100x magnification, Keyence microscope (VHX-8000), opt-SEM mode).

[0103] 3.Oil separation degree 2 g of the oil composition was prepared in a 10 mL glass test tube and centrifuged at 3000 rpm for 2 hours. After centrifugation, the test tube was inverted to absorb the oil onto filter paper, and the oil separation rate (%) was calculated from the change in the mass of the filter paper before and after absorbing the oil.

[0104] 4.Transparency An oil / fat composition was prepared in a glass container (diameter x height = 5.5 cm x 3.0 cm) with a 2 cm diameter circle drawn in the center of the bottom of the container, so that the gel height was 4 mm. The appearance was photographed from above, and the visibility of the circle was visually evaluated. To indicate transparency, the following three-level evaluation criteria were set. 〇: The circle is clearly visible = high transparency △: The circle is slightly visible = slightly transparent ×: Circle not visible = low

[0105] 5. Differential Scanning Calorimetry (DSC) 10 mg of the prepared oil / fat composition was placed in an aluminum pan without a lid, and the crystallization temperature and melting point were measured under the following temperature conditions: 105°C for 10 minutes, temperature decrease from 105°C to -10°C at 5°C per minute, -10°C for 30 minutes, temperature increase from -10°C to 105°C at 5°C per minute. The crystallization temperature was measured during temperature decrease, and the melting point was measured during temperature increase, and these were quantified.

[0106] 6.Solid fat content (SFC) The same procedure as in Example 1 was followed.

[0107] (Test Example 2-1: Analysis of wax ester (WE) composition of oil and fat composition) The oil and fat compositions of Production Examples 2-1 to 28 were subjected to WE composition analysis. The results are shown in Tables 5 to 10, along with the evaluation results of the gelation level, oil separation rate, and transparency in Test Example 2-2 below. The content of each WE compound and the total WE content were converted from ppm to %, and shown in the "WE content (%) in the oleogel" column in each table. Each of these conversions was rounded to two decimal places. The proportion of each WE compound in the total WE is shown in the "WE composition (%) in the oleogel" column in each table, and rounded to two decimal places.

[0108] (Test Example 2-2: Evaluation of the properties of oil and fat compositions - degree of gelation, surface roughness, degree of oil separation, transparency) The evaluation results of the degree of gelation, degree of oil separation, and transparency of the oil and fat compositions of Production Examples 2-1 to 2-28 are shown in Tables 5 to 10 together with the WE composition analysis of Test Example 2-1.

[0109] The contents of Tables 5 to 10 are as follows: Table 5: Oil and fat compositions of Production Examples 2-1 to 2-5 (Produced from rice oil (R) and the rice-derived composition (RC1) of Production Example 1-1); Table 6: Oil and fat compositions of Production Examples 2-6 to 2-10 (made from rice oil (R) and rice-derived wax (RW)); Table 7: Oil and fat compositions of Production Examples 2-11 to 2-16 (Produced from a mixture of rice oil (R), the rice-derived composition (RC1) of Production Example 1-1, and rice-derived wax (RW); Table 8: Oil and fat compositions of Production Examples 2-17 to 20 (Produced from rice oil (R) and the rice-derived composition (RC2) of Production Example 1-2 or the rice-derived composition (RC3) of Production Example 1-3); Table 9: Oil and fat compositions of Production Examples 2-21 to 24 (Produced from canola oil (C), soybean oil (S), palm oil (P) or olive oil (O) and the rice-derived composition (RC1) of Production Example 1-1); and Table 10: Oil and fat compositions of Production Examples 2-25 to 28 (Made from canola oil (C), soybean oil (S), palm oil (P) or olive oil (O) and rice wax (RW).

[0110] Furthermore, for the gelled oil and fat compositions (oleogels) (those for which the "degree of gelation" was evaluated as ◎ or ◯ in Tables 5 to 10), images of the evaluation results for transparency and surface roughness are shown in Figures 1 to 6 (Figure 1: Production Examples 2-2 to 2-5; Figure 2: Production Examples 2-7 to 2-10; Figure 3: Production Examples 2-11, 12, 14, and 16; Figure 4: Production Examples 2-17 to 20; Figure 5: Production Examples 2-21 to 24; Figure 6: Production Examples 2-25 to 28).

[0111] [Table 5]

[0112] [Table 6]

[0113] The fat and oil compositions of Production Examples 2-2 to 2-5 (Table 5, Figure 1), which used the rice-derived composition (RC1) of Production Example 1-1 as the gelling agent, formed uniform solid gels with smooth surfaces (fine-grained and not rough). The fat and oil compositions of these Production Examples had an oil separation rate of 0%, meaning no separation of oil from the gel was observed. The resulting gels were highly transparent, and although transparency decreased slightly in Production Example 2-5, which contained 30% by mass of the rice-derived composition (RC1) as a gelling agent, the circle drawn on the bottom was clearly visible. Thus, these Production Examples produced oleogels with high gel strength and transparency. The fat and oil compositions (oleogels) of these Production Examples had a total WE content of 0.22 to 0.62% by mass, and the proportion of C46 compounds in the total WE was 16.17 to 16.19%.

[0114] In contrast, the oil and fat compositions of Production Examples 2-7 to 2-10, which used rice-derived wax (RW) as a gelling agent (Table 6, Figure 2), formed solid gels, but the gels were uneven, with a sinking center at the top of the gel and a rough, uneven surface. The oil separation rate was higher than that of the oil and fat compositions (oleogels) of Production Examples 2-2 to 2-5, and some of the gels exhibited oil separation. Furthermore, the gels were brown and had low transparency, and the circle drawn on the bottom was completely or barely visible, or if visible, only very blurred. The oil and fat compositions (oleogels) of these Production Examples had a total WE content of 9.47 to 28.37% by mass. Furthermore, the proportion of C46 compounds in the total WE was only 4.10 to 4.11%, with the WE compound with 54 carbon atoms (C54 compounds) being the most abundant.

[0115] When either the rice-derived composition (RC1) or the rice-derived wax (RW) was added at 5% by mass, the resulting oil and fat composition did not gel (Production Examples 2-1 and 2-6, Tables 5 and 6). The oil and fat composition of Production Example 2-1 had a C46 compound content of 16.15% of the total WE, comparable to Production Examples 2-2 to 2-5, but the total WE content was 0.11% by mass. The oil and fat composition of Production Example 2-6 had a total WE content of 4.74% by mass, and the C46 compound content of the total WE was only 4.12%, with C54 compounds being the most abundant.

[0116] [Table 7-1]

[0117] [Table 7-2]

[0118] When a rice-derived composition (RC1) and a rice-derived wax (RW) were used in combination as gelling agents, uniform, smooth-surfaced gels of oil and fat compositions were formed in Production Examples 2-11, 12, and 16 (Table 7, Figure 3). The oil and fat compositions of these Production Examples had an oil separation rate of 0%, high gel strength, and very high transparency. Thus, these Production Examples produced oleogels with high gel strength and high transparency. The oil and fat compositions (oleogels) of these Production Examples had a total WE content of 0.78 to 1.54 mass%. Regarding the various carbon number components in the total WE, C54 compounds were the most abundant, while the proportion of C46 compounds ranged from 8.79 to 10.91%.

[0119] In Production Example 2-14, a uniform solid gel was formed, but oil separation was observed, the gel surface was rough and uneven, the gel was brown with low transparency, and the circle drawn on the bottom was completely invisible (Table 7, Figure 3). The fat and oil composition (oleogel) of this Production Example had a total WE content of 14.50 mass%. Regarding the various carbon number components in the total WE, C54 compounds were the most abundant, and the proportion of C46 compounds was only 4.36%.

[0120] In other cases, no gel was formed (Table 7). In Production Examples 2-13 and 2-15, the compositions were in a completely liquid state, and phase separation occurred. The oil and fat compositions of Production Examples 2-13 and 2-15 had total WE contents of 5.25% by mass and 7.26% by mass, respectively. Furthermore, regarding the various carbon number components in the total WE, C54 compounds were the most abundant, and the proportions of C46 compounds were only 5.29% and 4.37%, respectively.

[0121] [Table 8]

[0122] In Production Examples 2-17 and 2-18 (Table 8, Figure 4), which used the rice-derived composition (RC2) of Production Example 1-2 as the gelling agent, a uniform solid gel was formed, and its surface was smooth (fine-grained and not rough). Furthermore, the oil and fat compositions of Production Examples 2-17 and 2-18 had an oil separation rate of 0%, meaning no separation of oil from the gel was observed. The oil and fat composition of Production Example 2-17, which contained 30% by mass of rice-derived composition (RC2), had high gel transparency. Thus, this Production Example produced an oleogel with high gel strength and high transparency. The oil and fat composition (oleogel) of this Production Example had a total WE content of 4.00% by mass, and the proportion of C46 compounds in the total WE was 6.62%. On the other hand, the oil and fat composition (oleogel) of Production Example 2-18, which contained 50% by mass of the rice-derived composition (RC2), had slightly lower gel transparency and a slightly brownish color, and the circle drawn at the bottom appeared quite blurred. The oil and fat composition (oleogel) of this Production Example had a ratio of C46 compounds in the total WE of 6.61%, which was almost the same as that of Production Example 2-17, but the total WE content was 6.66% by mass.

[0123] In Production Examples 2-19 and 2-20 (Table 8, Figure 4), which used the rice-derived composition (RC3) of Production Example 1-3 as the gelling agent, a uniform solid gel was formed, and its surface was smooth (fine-grained and not rough). Furthermore, the oil and fat compositions of Production Examples 2-19 and 2-20 had an oil separation rate of 0%, meaning no separation of oil from the gel was observed. Furthermore, the oil and fat compositions of these Production Examples had high gel transparency. Thus, these Production Examples produced oleogels with high gel strength and high transparency. The oil and fat compositions (oleogels) of these Production Examples had a total WE content of 0.12 to 0.14% by mass, and the proportions of C46 compounds in the total WE were 8.28% and 8.10%, respectively.

[0124] [Table 9]

[0125] [Table 10]

[0126] When fat and oil compositions containing 10% by mass of the rice-derived gelling agent (RC1) were produced, the results of Production Example 2-2 (Table 5, Figure 1) and Production Examples 2-21 to 24 (Table 9, Figure 5), which used different base oils, showed similar gelation degrees, oil separation degrees, and transparency, with no significant differences observed. Specifically, when fat and oil compositions containing 10% by mass of the rice-derived gelling agent (RC1) were produced, various base oils formed uniform, smooth-surfaced gels with 0% oil separation degrees, high gel strength, and very high transparency. Production Examples 2-21 to 24 also produced oleogels with high gel strength and high transparency. The fat and oil compositions (oleogels) of Production Examples 2-21 to 24 had a total WE content of 0.21% by mass, and the proportion of C46 compounds in the total WE was 15.80 to 16.12%.

[0127] In Production Examples 2-25 to 28, which produced oil and fat compositions containing 10% by mass of rice-derived wax (RW) as a gelling agent (Table 10, Figure 6), solid gels were formed, but the gels were uneven, or a depression was observed in the center of the gel's upper surface, resulting in an uneven, rough surface. Cracks were observed when the base oil was canola oil (C) or olive oil (O). In Production Examples 2-25 to 28, the degree of oil separation increased in the order olive oil (O) > palm oil (P), canola oil (C) > soybean oil (S), and the gel strength was thought to be lowest with olive oil (O). In all cases, the gels were brownish and had low transparency, with the circle drawn on the bottom only faintly visible. The oil and fat compositions (oleogels) of these Production Examples had a total WE content of 9.46 to 9.47% by mass. Furthermore, the amount of C46 compound in the total WE was only 4.09-4.10%, and C54 compound was the most abundant.

[0128] As described above, the oil and fat compositions which were oleogel with high gelling strength and high transparency had a total WE content of 0.12 to 4 mass % and the amount of WE compounds having 46 carbon atoms in the total WE was 6% or more (Production Examples 2-2 to 5, 11, 12, 16, 17 and 19 to 24).

[0129] (Test Example 2-3: Evaluation of properties of oil and fat composition - DSC) Table 11 shows the results of DSC for the oil and fat compositions of Production Examples 2-2 to 2-5, 7 to 10, 14 and 25 to 28.

[0130] [Table 11]

[0131] In Production Examples 2-2 to 2-5, in which the rice-derived composition (RC1) of Production Example 1-1 was used as the gelling agent to produce oleogels with high gelling strength and high transparency, the obtained oil and fat compositions had crystallization temperatures of about 35 to 36°C and about 3 to 10°C, and melting points of about 10 to 20°C, about 30 to 40°C, and about 40 to 50°C.

[0132] In Production Examples 2-7 to 2-10, in which rice-derived wax (RW) was used as the gelling agent, the obtained oil and fat compositions were observed to have crystallization temperatures of several points between about 39 and 66°C and melting points of 70°C or higher. Similarly, in Production Examples 2-25 to 28, in which rice-derived wax (RW) was used as the gelling agent, the obtained oil and fat compositions were observed to have crystallization temperatures of 50°C or higher and melting points of 70°C or higher. No significant differences in crystallization temperature or melting point were observed due to differences in base oil.

[0133] In Production Example 2-14, in which the rice-derived composition (RC1) and rice-derived wax (RW) of Production Example 1-1 were used as gelling agents, the obtained oil and fat composition exhibited crystallization temperatures of 50°C or higher and approximately 3 to 10°C, and melting points of 70°C or higher and approximately 10 to 20°C, and exhibited characteristics of both the case in which rice-derived wax (RW) was used and the case in which rice-derived composition (RC1) was used.

[0134] In general, the more gelling agent used, the higher both the crystallization temperature and the melting point. The melting point was higher than the crystallization temperature for all samples.

[0135] Figure 7 shows the DSC curves for Production Examples 2-2(A) and 2-7(B). Production Example 2-2 differs from Production Example 2-7 in that it uses the rice-derived composition (RC1) from Production Example 1-1 as the gelling agent, while Production Example 2-7 uses rice-derived wax (RW) as the gelling agent. However, both contain 10% gelling agent by mass. Comparing these, Production Example 2-7 (Figure 7B), which used rice-derived wax (RW) as the gelling agent, exhibited a sharp peak at the crystallization temperature and a deep peak at the melting point. Production Example 2-2 (Figure 7A), which used the rice-derived composition (RC1) from Production Example 1-1 as the gelling agent, exhibited multiple peaks at both the crystallization temperature and the melting point, but the peaks were smaller in magnitude.

[0136] (Test Example 2-4: Evaluation of properties of oil and fat composition - SFC) The solid fat content (SFC) (%) of the oil and fat compositions of Production Examples 2-1 to 2-28 at 0 to 40°C (results were rounded to two decimal places) are shown in Tables 12 to 17: Table 12: Oil and fat compositions of Production Examples 2-1 to 2-5 (Produced from rice oil (R) and the rice-derived composition (RC1) of Production Example 1-1); Table 13: Oil and fat compositions of Production Examples 2-6 to 2-10 (made from rice oil (R) and rice-derived wax (RW)); Table 14: Oil and fat compositions of Production Examples 2-11 to 2-16 (Produced from a mixture of rice oil (R), the rice-derived composition (RC1) of Production Example 1-1, and rice-derived wax (RW); Table 15: Oil and fat compositions of Production Examples 2-17 to 20 (Produced from rice oil (R) and the rice-derived composition (RC2) of Production Example 1-2 or the rice-derived composition (RC3) of Production Example 1-3); Table 16: Oil and fat compositions of Production Examples 2-21 to 24 (Produced from canola oil (C), soybean oil (S), palm oil (P) or olive oil (O) and the rice-derived composition (RC1) of Production Example 1-1); and Table 17: Oil and fat compositions of Production Examples 2-25 to 28 (Made from canola oil (C), soybean oil (S), palm oil (P) or olive oil (O) and rice wax (RW).

[0137] [Table 12]

[0138] [Table 13]

[0139] [Table 14-1]

[0140] [Table 14-2]

[0141] [Table 15]

[0142] [Table 16]

[0143] [Table 17]

[0144] In the Production Examples that produced oleogels with high gel strength and high transparency, the SFC of the resulting fat and oil compositions (oleogels) was within the range of 0.1 to 3.1 at 35°C, which is midway between the expected melting temperatures of 30°C and 40°C (Tables 12 and 14 to 16). Generally, the SFC of the fat and oil compositions (oleogels) tended to increase with increasing amount of gelling agent. Among the Production Examples that produced gels, the fat and oil compositions obtained in Production Examples 2-7 to 2-10 and 25 to 28, which used rice-derived wax (RW) as the gelling agent, exhibited higher SFC values ​​than the fat and oil compositions obtained in Production Examples 2-7 to 2-10, which used rice-derived wax (RW) as the gelling agent. Furthermore, the SFC values ​​of the fat and oil compositions obtained in Production Examples 2-7 to 2-10, which used rice-derived wax (RW) as the gelling agent, decreased with increasing temperature from 0 to 40°C, whereas the SFC values ​​of the fat and oil compositions obtained in Production Examples 2-7 to 2-10, which used rice-derived wax (RW) as the gelling agent, showed little change within the above temperature range. When the rice-derived composition (RC1) of Production Example 1-1 and rice-derived wax (RW) were used in combination as the gelling agent, the SFC value increased as the ratio of rice-derived wax (RW) increased (Table 14). An oleogel can be said to have a low waxy texture if its SFC is close to 0 at the expected melting temperature of 30 to 40°C.

[0145] (Test Example 2-5: Component analysis of oil and fat composition) The oil and fat compositions (oleogels) of Production Examples 2-2, 2-10, 2-17, and 2-20 were evaluated for their components. The results of γ-oryzanol (OZ), sterol, and free fatty acid (FFA) analyses are shown in Table 18 below. The results for OZ%, sterol content (%), and FFA% were rounded to two decimal places.

[0146] [Table 18]

[0147] γ-oryzanol was also detected in the oil and fat compositions (oleogels) of Production Examples 2-2, 2-10, 2-17, and 2-20, which were produced from rice bran oil (R) and a rice-derived composition or rice-derived wax. These oil and fat compositions (oleogels) were confirmed to contain sterol or sterol ester. Furthermore, the oil and fat compositions (oleogels) of these Production Examples were confirmed to contain free fatty acids.

[0148] The present invention is not limited to the above-described embodiments and examples, and various modifications are possible within the scope of the claims. The technical scope of the present invention also includes embodiments obtained by appropriately combining the technical means disclosed in different embodiments. Furthermore, all academic literature and patent documents described in this specification are incorporated herein by reference.

Claims

1. A rice-derived composition containing wax esters, wherein the proportion of wax esters having 46 carbon atoms in the total wax esters is 6% or more, and the solid fat content (SFC) at 35°C is 80% or less.

2. 2. The rice-derived composition according to claim 1, wherein the total wax ester content in the composition is 0.2 to 15% by mass.

3. The rice-derived composition according to claim 1, comprising γ-oryzanol.

4. The rice-derived composition of claim 1 , comprising free fatty acids.

5. 2. The rice-derived composition of claim 1, comprising a sterol or a sterol ester.

6. A gelling agent comprising the rice-derived composition according to any one of claims 1 to 5.

7. An oil and fat composition comprising an oil and a gelling agent, The total wax ester content in the composition is 0.12 to 4% by weight, and The oil and fat composition, wherein the proportion of wax esters having 46 carbon atoms in the total wax esters is 6% or more.

8. The oil or fat composition according to claim 7, wherein the gelling agent is the gelling agent according to claim 6.

9. The oil or fat composition according to claim 7, which contains γ-oryzanol.

10. The oil or fat composition according to claim 7, which comprises free fatty acids.

11. The oil or fat composition according to claim 7, comprising a sterol or a sterol ester.

12. An oil / fat composition comprising an oil / fat and the rice-derived composition according to any one of claims 1 to 5, The total wax ester content in the oil and fat composition is 0.12 to 4% by mass, and The oil and fat composition, wherein the proportion of wax esters having 46 carbon atoms in the total wax esters is 6% or more.

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