Method for producing oil and fat compositions

Abstract

The present invention provides a food containing an oil and fat composition, or an oil and fat composition, that can appropriately diffuse flavor derived from flavor components contained in the oil and fat composition in the oral cavity, and that the flavor can be sustained for a reasonable period of time, as well as a method for producing the same. [Solution] Specifically, the present invention provides a method for producing an oil and fat composition, comprising an ozone treatment step (1) in which raw oil and fat are brought into contact with a specific amount of ozone, an activated clay treatment step (2) in which the oil and fat treated with ozone in step (1) is brought into contact with activated clay, and a deodorization step (3) in which the oil and fat treated with activated clay in step (2) is deodorized at a specific temperature or below.

Description

Technical Field

[0001] The present invention relates to a method for producing an oil and fat composition, an oil and fat composition, and the like.

Background Art

[0002] Oils and fats are usually refined by performing purification treatments such as degumming, deacidification, decolorization, dewaxing, and deodorization on raw material oils and fats to remove various impurities contained in the raw material oils and fats, and are commercialized as refined oils and fats. When such refined oils and fats are eaten as food together with other food materials, the flavors of the other food materials and the flavors based on the flavor components further added to the refined oils and fats spread appropriately in the oral cavity, and the refined oils and fats and the foods containing them can be given excellent flavors and umami to the eaters. However, depending on the method of the above purification treatment, the flavor of the obtained refined oils and fats may be impaired, and also, when flavor components are separately added to the refined oils and fats, the flavors derived from the flavor components may not be appropriately extracted. Furthermore, there has been a demand for an oil and fat composition with higher flavor diffusibility and an oil and fat composition with a flavor that lasts longer.

[0003] For example, Patent Document 1 describes that an edible oil and fat obtained through a process of contacting an oil and fat with ozone and a distillation process exhibits an effect of improving exposure odor. However, in the method of Patent Document 1, even if an edible oil and fat having an effect of improving exposure odor is obtained, the problem of how to appropriately extract the flavor derived from the flavor components contained in the food containing the above-described oil and fat composition or the oil and fat composition is not disclosed, and no solution method has been considered at all.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] The present invention aims to provide a food containing an oil and fat composition, or an oil and fat composition that can fully extract flavor derived from flavor components contained in an oil and fat composition, and a method for producing the same. [Means for solving the problem]

[0006] The inventors of the present invention have discovered that by contacting oils and fats with ozone under certain conditions, and then processing them through an activated clay treatment and / or deodorization process to obtain an oil and fat composition, it is possible to fully extract the flavor of food containing oils and fats or the flavor derived from flavor components contained in the oil and fat composition, leading to the present invention. Embodiments of the present invention may be as follows. [1] (1) An ozone treatment step in which the raw oil and fat are brought into contact with ozone at an amount of 120 mg or more of ozone per 1 kg of raw oil and fat. (2) An activated clay treatment step in which the oil treated with ozone in step (1) is brought into contact with activated clay, and (3) A deodorization process in which the oils and fats treated with activated clay in step (2) are deodorized at a temperature of 235°C or lower. A method for producing an oil and fat composition containing the oil and fat. [2] The method according to [1], further comprising a blending step of blending flavor components into the deodorized oil and fat obtained in step (3) above. [3] The method according to [1] or [2] above, wherein the raw material oil is soybean oil. [4] The method according to any one of the above [1] to [3], wherein the raw material oil is deoxidized soybean oil. [5] The method according to any one of the above [1] to [4], wherein in step (1), the contact time between the raw material oil and ozone is 1 minute or more. [6] The method according to any one of the above [1] to [5], wherein the amount of ozone in step (1) is 126.3 mg or more per 1 kg of the raw material oil. [7] The method according to any one of the above [1] to [6], wherein the deodorization treatment in step (3) is performed at a temperature of 230°C or lower. [8] The method according to any one of the above [1] to [7], wherein the peroxide value of the oil and fat treated with ozone in step (1) is 6 or higher, as measured according to the acetate-isooctane method. [9] A flavored oil composition containing an oil composition obtained by the method described in [1] above and a flavor component.

[10] A flavor enhancer for improving the flavor of flavor components, comprising an oil and fat composition obtained by the method described in [1] above. [Effects of the Invention]

[0007] According to the present invention, it is possible to provide an oil and fat composition and a method for producing the same that can sufficiently extract the flavor derived from a food containing the oil and fat composition or from the flavor components contained in the oil and fat composition. In particular, according to the present invention, it is possible to provide an oil and fat composition and a method for producing the same that can appropriately diffuse the flavor derived from a food containing the oil and fat composition and / or the flavor derived from the flavor components contained in the oil and fat composition in the oral cavity, and that the flavor can be sustained for a reasonable period of time. [Modes for carrying out the invention]

[0008] Herein, the embodiments for carrying out the invention will be described in detail, but the preferred and more preferred embodiments exemplified below can be used in appropriate combinations with each other, regardless of expressions such as "preferred" or "more preferred." Furthermore, the numerical ranges are illustrative examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​of the examples can also be used. In addition, terms such as "contains" or "includes" may be read as "essentially" or "consists only of."

[0009] <Method for producing oil and fat composition> The method for producing the oil and fat composition of the present invention is as follows: (1) An ozone treatment step in which the raw oil and fat are brought into contact with ozone at an amount of 120 mg or more of ozone per 1 kg of raw oil and fat. (2) An activated clay treatment step in which the oil treated with ozone in step (1) is brought into contact with activated clay, and (3) A deodorization process in which the oils and fats treated with activated clay in step (2) are deodorized at a temperature of 235°C or lower. This includes the following. Each step will be explained in detail below.

[0010] (1) Ozone treatment process In the ozone treatment process, the raw oil and fat are brought into contact with ozone. The amount of ozone used for contact between the raw oil and fat (ozone load) should be sufficient to ensure adequate contact between the raw oil and fat. Specifically, it is appropriate to supply 120 mg or more, preferably 126 mg or more or 126.3 mg or more, more preferably 250 mg or more, even more preferably 500 mg or more, and particularly preferably 800 mg or more of ozone per 1 kg of raw oil and fat during the time the ozone is in contact with the raw oil and fat. There is no particular upper limit on the amount of ozone, but considering the capacity of the ozone generator and environmental considerations, the ozone amount is typically 8000 mg or less, preferably 6500 mg or less, more preferably 4000 mg or less, even more preferably 2000 mg or less, and particularly preferably 1000 mg or less per 1 kg of raw oil and fat. While not bound by theory, it is believed that the ozone treatment process can efficiently diffuse the flavor derived from the final oil and fat composition in the food product, as well as the flavor components contained in the oil and fat composition, within the oral cavity, and that the flavor can be sustained for a longer period.

[0011] Ozone is a gaseous compound composed of three oxygen atoms at room temperature and pressure. In ozone treatment, ozone gas can be brought into contact with the oil or grease, or water containing ozone can be stirred and mixed with the raw material oil or grease to bring it into contact. When using ozone gas, the flow rate of ozone gas should be, for example, 0.0005 to 0.1 m³. 3 / min, preferably 0.001~0.05m 3 / min, more preferably 0.003~0.01m3 per minute, and it is appropriate that the ozone concentration in 1 liter of ozone gas is, for example, 0.1 to 20 mg, preferably 0.5 to 10 mg, more preferably 1 to 5 mg. When using water containing ozone, the remaining amount of ozone in the water may be, for example, 0.1 to 3 mass ppm, preferably 0.3 to 1.5 mass ppm, more preferably 0.4 to 1 mass ppm per 1 g of water. However, since there is no need to remove components other than ozone after contact with ozone, it is preferable to contact the ozone gas with the oil and fat. As a method of contacting the ozone gas with the oil and fat, a method of contacting the degassed oil and fat with the ozone gas and / or a method of contacting by bubbling the ozone gas into the oil and fat can be used. Note that the ozone generation method is not particularly limited, but a method of generating ozone by colliding high-energy electrons with oxygen molecules by ultraviolet irradiation in air or oxygen, or silent discharge in air or oxygen can be used. As an actual ozone generator, a commercially available ozone generator used for sterilization, deodorization, and decolorization of water, food, etc. can be used.

[0012] The longer the contact time between the raw oil and ozone, the greater the effect of extracting flavor from the food containing the oil composition obtained by this invention or from the flavor components contained in the oil composition. For example, a contact time of 1 minute or more is preferred, and 10 minutes to 24 hours is more preferred. It is even more preferred to contact the raw oil and ozone for 30 minutes to 6 hours, and especially preferred to contact them for 1.5 hours to 4 hours. Furthermore, the contact temperature between the raw oil and ozone should be such that the raw oil is liquid in order to efficiently bring the ozone and oil into contact. It is preferable that the raw oil is liquid so that ozone can dissolve in the raw oil. The contact temperature between the raw oil and ozone is preferably -10°C or higher, and more preferably 5°C or higher. Furthermore, if the contact temperature is too high, the oxidation reaction of the oil is accelerated and it becomes difficult to control the reaction, so the contact temperature is preferably 180°C or lower, and more preferably 100°C or lower. The contact temperature between the raw oil and ozone is more preferably 10 to 60°C, particularly preferably 10 to 40°C, and most preferably room temperature (20°C ± 5°C). The pressure during contact between the raw oil and ozone is sufficient as long as it allows contact between the raw oil and ozone at a concentration of 120 mg or more of ozone per 1 kg of raw oil, and the effects of the present invention can be fully demonstrated even at near atmospheric pressure. Higher contact pressure is preferable because it is expected to facilitate the dissolution of ozone into the raw oil and promote the reaction, but this requires the use of a high-pressure container. The pressure during contact between the raw oil and ozone is preferably 50,000 to 300,000 Pa (approximately 0.5 to approximately 3 atmospheres), more preferably 80,000 to 150,000 Pa, and even more preferably atmospheric pressure or 10,000 to 10,500 Pa. The water content in the raw oil does not affect the contact between the oil and ozone.

[0013] The peroxide value (POV) of the oil or fat treated with ozone in the above step (1), measured according to the acetic acid - isooctane method, is suitably, for example, 6 or more, preferably 8 or more, more preferably 15 or more, and still more preferably 20 or more. There is no particular need to specify the upper limit value of the peroxide value (POV), but for example, it is suitably 100 or less, preferably 80 or less, more preferably 60 or less, and still more preferably 40 or less. Here, the peroxide value (POV) is measured according to the acetic acid - isooctane method and represents the number of milliequivalents of iodine liberated when potassium iodide is added to the sample, per 1 kg of the sample. Specifically, the peroxide value (POV) can be determined based on the measurement method of "Standard Oil and Fat Analysis Test Method 2.5.2.1 - 2013 Peroxide Value (Acetic Acid - Isooctane Method)" established by the Japan Oil Chemists' Society.

[0014] [Raw material oil or fat] As the oil or fat used as the raw material oil or fat of the present invention, any oil or fat mainly containing ordinary oil or fat can be used. Ordinary oil or fat can be used alone or in combination, such as vegetable and animal oils and fats and their hydrogenated oils, fractionated oils, interesterified oils, etc. Examples of vegetable and animal oils and fats include vegetable oils such as soybean oil, high - oleic soybean oil, rapeseed oil, high - oleic rapeseed oil, sunflower oil, high - oleic sunflower oil, olive oil, safflower oil, high - oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, grapeseed oil, peanut oil, cottonseed oil, grape oil, wheat germ oil, flaxseed oil, egoma oil, palm oil, palm kernel oil, and coconut oil; animal oils and fats such as beef tallow, butter, fish oil, lard, liver oil, whale oil, and bone oil; and blended oils and fats obtained by mixing two or more of these. The oil or fat used as the raw material oil or fat is preferably a liquid oil or fat during circulation or storage (for example, at 1st0 - 40°C). Particularly, soybean oil or soybean deacidified oil obtained by deacidifying soybean oil is preferred. As the raw material oil or fat of the present invention, it is preferable to use an oil or fat containing 10 - 100% by mass of soybean oil in the oil or fat, and more preferably to use an oil or fat containing 50 - 100% by mass of soybean oil in the oil or fat.

[0015] The oils and fats used as raw materials can be unrefined or refined. Refined oils and fats can undergo one or more of the following processes commonly used in oil refining: degumming, deacidification, decolorization, dewaxing, deodorization, etc. In particular, deacidified soybean oil, obtained by further alkaline deacidification treatment to remove free fatty acids and other acidic components, can be preferably used.

[0016] (2) Activated clay treatment process In the activated clay treatment process, the oil treated with ozone in step (1) is brought into contact with activated clay. The activated clay treatment process can use the same methods and conditions as those normally used in the oil decolorization process, except for the use of activated clay. The activated clay treatment process does not go through the deodorization process, but it is performed on oil that has gone through the ozone treatment process (1) described above, and may also serve as a so-called decolorization process. The conditions in the activated clay treatment process are not particularly limited, and the conditions for the decolorization process used in the normal production of oils and fats can be used. For example, after adding activated clay to the raw oil, the oil and fat may be brought into contact with the activated clay by heating at a temperature of, for example, 70 to 150°C, preferably 80 to 130°C, more preferably 90 to 120°C for, for example, 5 to 120 minutes, preferably 10 to 90 minutes, more preferably 15 to 60 minutes. After the activated clay treatment process is completed, the activated clay and other impurities can be removed by filtration or centrifugation to obtain activated clay-treated oil (decolorized oil). The activated clay treatment is preferably carried out under reduced pressure to remove water contained in the activated clay and increase its adsorption capacity. The pressure (degree of reduced pressure) is preferably 20,000 Pa or less, preferably 300 to 13,000 Pa, more preferably 2,000 to 10,000 Pa.

[0017] In addition to the activated clay treatment described above, it is also possible to perform a decolorization process beforehand using commonly used clays such as alkaline clay, acidic clay, and neutral clay, or activated carbon, before proceeding with the activated clay treatment. The actual activated clay treatment process may be carried out, for example, by introducing the raw materials to be contacted into a treatment tank and stirring the raw materials as desired. For the treatment tank, for example, a tank, column, or filter can be used. In the case of a tank, it is preferable that it be equipped with a stirrer, and after bringing the mixture containing the raw oil and activated clay into contact with each other, it is preferable to separate the components in the mixture by filtration or centrifuge. To facilitate filtration, the activated clay treatment process may be carried out in the presence of an auxiliary agent such as a filter aid. Examples of filter aids include inorganic filter aids such as Celite and organic filter aids such as cellulose fibers or their pulverized products. Alternatively, activated clay may be packed and held in a column or filter, and liquid raw oil may be passed through the column or filter. By passing liquid raw oil through, the components can be separated simultaneously with the passage of liquid, and the apparatus is more compact compared to a tank, which is preferable. For the filter, for example, a single-plate filter, filter press, or Ama filter is preferred. Tanks, columns, and filters can be made of glass, plastic, or metal such as iron or stainless steel, but metal is preferable for durability reasons.

[0018] [Activated clay] Examples of activated clay include clay or acidic clay that has been activated with an acid such as a mineral acid. The activated clay is preferably one whose pH in a solution (5% by mass aqueous suspension) obtained by suspending the activated clay in water at a concentration of 5% by mass is, for example, 1.0 or higher, preferably 2.0 or higher, more preferably 3.0 or higher, and more preferably 6.0 or lower, preferably 5.0 or lower, and more preferably 4.0 or lower. The upper and lower limits of the pH may be a combination of these ranges as appropriate, and for example, a range of pH=1.0 to 6.0 is preferred, more preferably pH=2.0 to 5.0, and particularly preferably pH=3.0 to 4.0. Preferred activated clays include, for example, commercially available products such as Galleon Earth (manufactured by Mizusawa Chemical Industry Co., Ltd., 5% by mass aqueous suspension, pH=3.3) and SUPER PLUS (manufactured by TAIKO CLAY MARKETING SDN. BHD., pH=3.9). The amount of activated clay used is preferably 0.05 to 10% by mass, more preferably 0.1 to 5% by mass, even more preferably 0.5 to 2% by mass, and most preferably 1% by mass ± 0.5% by mass, relative to the mass of the oil to be treated.

[0019] (3) Deodorization process In the deodorization process, the oils and fats treated with activated clay in step (2) are deodorized at a temperature of 235°C or lower. Here, deodorization is performed by heating the oils and fats treated with activated clay to an appropriate temperature and optionally applying steam. The heating temperature is preferably 235°C or lower, more preferably 230°C or lower, and more preferably 225°C or lower. The lower limit of the heating temperature is, for example, 100°C or higher, more preferably 150°C or higher, more preferably 170°C or higher, even more preferably 180°C or higher, and particularly preferably 200°C or higher. The heating temperature can be any temperature range that combines these lower and upper limits, but it is appropriate to perform the deodorization at a relatively lower temperature of 235°C or lower, and at a temperature of 170°C or higher, which is better than the preferred temperature conditions in a normal oil deodorization process, in order to fully extract the flavor derived from the flavor components contained in the oil composition obtained in the present invention.

[0020] The deodorization time can be selected for any duration as long as a sufficient deodorizing effect can be expected, but for example, 15 to 180 minutes, preferably 20 to 150 minutes, and more preferably 40 to 100 minutes is appropriate. The heating may be carried out under reduced pressure as desired. Suitable reduced pressure conditions are, for example, 10 to 1300 Pa, preferably 100 to 1000 Pa, and more preferably 200 to 600 Pa. The heating is preferably carried out while blowing steam into the oil. The temperature of the blown-in steam is, for example, 80°C or higher, preferably 100°C or higher, more preferably 110°C or higher, and it is appropriate to set the upper limit to 150°C or lower. The amount of steam blown in is preferably 0.5 to 10% by mass, and more preferably 1 to 5% by mass, relative to the mass of the oil to be treated.

[0021] In the deodorization process, organic acids may be added as needed at the end of the deodorization process or after the deodorization process to enhance the oxidative stability of the oils and fats. Examples of organic acids include citric acid, ascorbic acid, succinic acid, malic acid, and oxalic acid. The amount added is preferably 0.1 to 100 ppm, more preferably 1 to 50 ppm, even more preferably 2 to 40 ppm, and most preferably 2 to 20 ppm.

[0022] (4)Blending process While an oil and fat composition can be obtained by the above step (3), the present invention may optionally include a blending step in which flavor components are added to the deodorized oil and fat obtained in step (3) to obtain a flavored oil and fat composition. The present invention aims to fully extract the flavor of a food containing an oil and fat composition by the above steps (1) to (3), and if the oil and fat composition contains flavor components, the flavor derived from those flavor components can be appropriately diffused in the oral cavity, and the flavor can be sustained for a reasonable period of time. Here, flavor components refer to both components that give flavor to food (including beverages) (including flavor components that are originally contained in oils and fats) and components that are added to food to give food a new flavor. Examples of flavor components include acidulants, sweeteners, and flavorings, as well as flavor components of unrefined oils, but oil-soluble components that have good compatibility with the oil and fat composition and can be expected to spread in the oral cavity together with the oil and fat composition are preferred. More preferably, oil-soluble components such as flavor components of flavored oils and flavor components of unrefined oils are used. Furthermore, water-soluble flavor components are preferably dispersed as fine particles in the oil and fat composition, or solubilized and emulsified using an emulsifier, so that they can spread in the mouth together with the oil and fat composition. Specific flavor components include, for example, natural or synthetic acidulants such as acetic acid, lactic acid, tartaric acid, malic acid, gluconic acid, citric acid, and succinic acid as acidulants. Examples of sweeteners include natural or synthetic sweeteners such as sugar, glucose, sucrose, fructose, oligosaccharides, starch syrup, saccharin, aspartame, neotame, sucralose, and acesulfame K. Examples of flavorings include those with the flavors of seafood, herbs and spices, vegetables such as garlic, leeks, and onions, dairy fats such as butter and cream, and fruits and citrus fruits such as oranges, grapefruits, yuzu, and lemons. These flavors include not only unprocessed flavors, but also flavors obtained from roasting, smoking, or frying. These flavors can be synthetic and / or derived from natural ingredients. In this invention, edible oils (flavor oils) imparted with these flavors are also included in the aforementioned flavors.Preferred flavored oils include pork flavor oil, beef flavor oil, garlic oil, scallion oil, ginger oil, citrus oil, Chinese flavor oil, chili oil, etc. Unrefined oils include roasted sesame oil and unrefined olive oil. Only one flavor component may be used, or a combination of multiple components may be used. The ratio of the flavor component to the total mass of the flavored oil composition is, for example, 0.01 to 10% by mass, preferably 0.03 to 5% by mass, more preferably 0.05 to 1% by mass, and even more preferably 0.1 ± 0.02% by mass.

[0023] (5) Other optional processes In addition to the above process, the raw oils and fats or oils obtained during each process may be subjected to other optional processes such as degumming, deacidification, dewaxing, and fractionation to obtain the oil composition. Degumming may be performed by contacting the oil with an acidic solution such as phosphoric acid, citric acid aqueous solution, oxalic acid aqueous solution, or succinic acid aqueous solution, and then removing the separated gum by centrifugation or adsorption. The removal of the separated gum may be performed simultaneously with the removal of fatty acid soap in the deacidification process described later. Deacidification may be carried out by contacting the oil with an alkali such as sodium hydroxide or potassium hydroxide. In this case, the free fatty acids in the oil and the acid used in the degumming process are removed as fatty acid soaps or salts by centrifugation or washing with water. Alternatively, deacidification may be carried out by removing the free fatty acids in the oil by distillation. Dewaxing and separation processes involve cooling the raw oils to remove waxy components that tend to solidify at low temperatures, or to separate high-melting-point oils (such as liquid oils) from low-melting-point oils (such as solid fats). Furthermore, steps (1) to (5) above may be repeated multiple times.

[0024] In the present invention, it is preferable to perform the ozone treatment step (1) prior to the activated clay step (2). By treating the raw oils and fats in this order, it is possible to fully extract the flavor derived from the flavor components contained in the oil and fat composition or the food containing the oil and fat composition. If a decolorization step is performed separately from the activated clay treatment step (2) as an additional step, it is preferable to perform the decolorization step after the ozone treatment step (1). The deodorization step (3) is preferably performed after the decolorization step or the activated clay treatment step (2). Other optional steps can be performed at any stage as long as they do not affect the effects of the present invention, but it is preferable to perform the degumming treatment and deacidification treatment before the ozone treatment step (1).

[0025] <Oil composition> An oil and fat composition containing oils and fats processed according to the present invention can appropriately diffuse flavors derived from food and flavor components containing the oil and fat composition in the oral cavity, and the flavors can be sustained for a reasonable period of time. Thus, although it is not clear why processing according to the method of the present invention yields excellent flavor characteristics for oils and fats, and why it can also significantly affect the flavor characteristics of flavor components added to the oil and fat composition as described later, it is believed that processing oils and fats according to the present invention appropriately removes impurities and contaminants from the final oil and fat composition, thereby obtaining the above-mentioned flavor effects. The oil and fat composition obtained in the present invention may contain one or more types of oils and fats produced by the method of the present invention. In addition, other optional components such as other unprocessed oils and fats, plant sterols, lecithin, antioxidant components, and pigment components may be included. The oil and fat composition obtained in the present invention preferably contains 50% by mass or more of the processed oils and fats, more preferably 70% by mass or more, and even more preferably 90% by mass or more, based on the total mass of the oil and fat composition. The upper limit of the processed oil content is preferably 100% by mass, but it may also be 98% by mass, 95% by mass, 90% by mass, 85% by mass, or 80% by mass.

[0026] <Flavored oil and fat composition> One aspect of the present invention is a flavored oil and fat composition. The flavored oil and fat composition contains an oil and fat composition obtained by the method for producing an oil and fat composition as described above, and the flavor components described above. In the present invention, "oil and fat composition" also includes compositions containing flavor components, but when flavor components are included, it is sometimes specifically referred to as a "flavored oil and fat composition." Foods containing an oil and fat composition are also a type of "flavored oil and fat composition," and can be specifically referred to as a "flavored edible oil and fat composition." The flavored oil and fat composition can appropriately diffuse the flavor derived from the flavor components contained in the oil and fat composition containing the flavor components in the oral cavity, and the flavor can be sustained for a reasonable period of time. It is remarkable that an oil and fat composition produced through a specific processing step can synergistically improve the flavor characteristics of the flavor components. The types of flavor components that can be used are as described above, and one type of flavor component may be used, or multiple types may be used in combination. The ratio of the mass of flavor components to the mass of the flavored oil composition is, for example, 0.01 to 10% by mass, preferably 0.03 to 5% by mass, more preferably 0.05 to 1% by mass, and even more preferably 0.1 ± 0.02% by mass.

[0027] <Uses of oil and fat composition> The above-mentioned oil and fat composition can be used in various fields that utilize oils and fats as raw materials. In particular, it can be used in the food sector, such as in edible oils, butter, margarine, shortening, and seasonings, and in the non-food sector, such as in fragrances, mouthwashes, and toothpastes. The content of the above-mentioned oil and fat composition in a food or non-food product varies depending on the type of product, but for example, if the total amount of the final product is considered to be 100% by mass, then the content is, for example, 0.1 to 99% by mass, preferably 0.1 to 90% by mass, more preferably 0.5 to 80% by mass, and even more preferably 1 to 70% by mass. The products of the present invention can be manufactured by known methods, except for the use of the above-mentioned oil and fat composition as a raw material.

[0028] The above-described oil and fat composition is an oil and fat composition that can fully extract flavor derived from a food containing the oil and fat composition or from flavor components contained in the oil and fat composition. The flavor components in the food may include flavor components originally present in the food (including flavor components contained in oils and fats), as well as flavor components added separately from the oil and fat composition. Examples of flavor components include those from fruits, vegetables, seafood, eggs, meats, grains, etc., as well as the aforementioned acidulants, sweeteners, flavorings, and flavor components of unrefined oils. Furthermore, oil-soluble components that have good compatibility with the oil and fat composition and can be expected to spread in the mouth together with the oil and fat composition are preferred.

[0029] <Flavor enhancer> The above-mentioned oil and fat composition can also be used as a flavor enhancer to improve the flavor of flavor components. For example, by adding a flavor enhancer containing the above-mentioned oil and fat composition to flavor components such as flavor oils, the flavor derived from the food or flavor components can be appropriately diffused in the oral cavity, and the flavor can be sustained for a reasonable period of time. It may also be used as a base oil for flavor oils. The above flavor enhancer contains the above oil and fat composition in an amount of preferably 50-100% by mass, more preferably 80-100% by mass, and even more preferably 90-100% by mass. However, it is preferable that the preferred flavor enhancer of the present invention consists substantially of the oil and fat composition. Furthermore, "substantially" means that the components other than the oil and fat composition contained in the flavor enhancer constitute, for example, 0 to 10% by mass, preferably 0 to 5% by mass, and more preferably 0 to 3% by mass, when the flavor enhancer is considered to be 100% by mass. Furthermore, the amount of flavor enhancer added to the flavor components should be such that the flavor components are present in an amount of, for example, 0.01 to 10% by mass, preferably 0.03 to 5% by mass, more preferably 0.05 to 1% by mass, and even more preferably 0.1 ± 0.02% by mass, relative to the total mass of the flavor enhancer. [Examples]

[0030] The present invention will be described in detail below based on examples and comparative examples, but the present invention is not limited to these examples.

[0031] <Evaluation Method> [Peroxide Value (POV)] To measure the degree of oxidation of oils and fats after ozone treatment or air oxidation, the peroxide value (POV) of the oils and fats was measured. Specifically, the peroxide value (POV) was analyzed according to the "Standard Methods for Analysis of Oils and Fats 2.5.2.1-2013 Peroxide Value (Acetate-Isooctane Method)" established by the Japan Oil Chemists' Society.

[0032] [Sensory evaluation] The flavors of the oil and fat compositions obtained in the examples and comparative examples were evaluated by a panel of expert sensory testers. First, pork flavor oil (product name "Back Aroma Pork Oil CS1283," Ogawa Fragrance Co., Ltd.) was added to each oil and fat composition obtained in the examples and comparative examples in an amount of 0.1% by mass relative to the mass of the oil and fat composition to create samples for sensory evaluation. In the sensory evaluation, 12 panelists of sensory evaluation specialists, men and women in their 20s to 40s, evaluated the flavor on a 5-point scale based on the following evaluation items and criteria. In the evaluation, Comparative Example 1, described later, was given a score of 1 point, Comparative Example 2, described later, was given a score of 2 points, and thereafter, points 3 to 5 were to be scored with a difference of 1 point between 1 point and 2 points. The panelists were instructed to do so, and prior adjustments were made through discussion to ensure that there were no differences in the evaluation scores for Comparative Examples 1 and 2, etc. -Evaluation Criteria- (1) Diffusivity: When the sample is held in the mouth, is it perceived that the flavor diffuses strongly within the mouth? (2) Persistence: Whether or not the flavor is perceived to linger for a long time when the sample is held in the mouth. -Evaluation score- 1 point: Does not apply (does not feel that way) 2 points: Slightly applicable 3 points: Applies 4 points: Strongly agree 5 points: Very strongly agree

[0033] <Each process> In each of the following processes, "oils and fats to be processed" refers to the oils and fats obtained in the process immediately preceding each process, or, if there is no preceding process, soybean deoxidized oil (manufactured by Nisshin Oillio Group Ltd., liquid) used as raw material oil. [Ozone treatment process 1] 2.4 kg of oil to be processed was placed in a 3-liter round-bottom flask, and gaseous ozone (ozone concentration 2.02 mg / L, flow rate 0.005 m³) generated using an ozone generator (OZSD-1200D, manufactured by Ebara Corporation) was added to the oil to be processed. 3 Ozone-treated oils and fats (ozone amount: 808 mg / kg oils and fats) were obtained by blowing in ozone ( / min) at room temperature (20°C) and atmospheric pressure for 192 minutes. [Ozone treatment process 2] Ozone-treated oil (ozone amount: 63.1 mg / kg oil) was obtained in the same manner as in ozone treatment step 1, except that the time for blowing ozone into the oil to be treated was set to 15 minutes. [Ozone treatment process 3] Ozone-treated oil (ozone amount: 126.3 mg / kg oil) was obtained in the same manner as in ozone treatment step 1, except that the time for blowing ozone into the oil to be treated was 30 minutes. [Ozone treatment process 4] Ozone-treated oil (ozone amount: 252.5 mg / kg oil) was obtained in the same manner as in ozone treatment step 1, except that the time for blowing ozone into the oil to be treated was set to 60 minutes. [Air Oxidation Treatment Process 1] Instead of ozone, dry air (flow rate 0.005 m³) is used to treat the oils and fats to be processed. 3 Except for blowing in ( / min) at 80°C for 180 minutes, the same procedure as in ozone treatment step 1 was used to obtain oils and fats that had been air-oxidized.

[0034] [Activated clay treatment process 1] To 1.2 kg of oil to be treated, activated clay (product name "Galleon Earth," manufactured by Mizusawa Chemical Industry Co., Ltd.) was added in an amount of 1% by mass of activated clay relative to the mass of oil to be treated. The mixture was treated at 110°C for 20 minutes while stirring, and the activated clay was removed by filtration to obtain oil treated with activated clay. [Activated clay treatment process 2] Except for adding activated clay in an amount of 0.5% by mass relative to the mass of oil to be treated, activated clay-treated oil was obtained in the same manner as in activated clay treatment step 1. [Acidic clay treatment process 1] Acid clay-treated oils and fats were obtained in the same manner as in activated clay treatment step 1, except that acid clay (product name "Mizuka Ace #300", manufactured by Mizusawa Chemical Industry Co., Ltd.) was used instead of activated clay.

[0035] [Deodorization process 1] 1.0 kg of oil to be treated was subjected to a deodorization treatment at a temperature of 255°C and a pressure of 400 Pa for 60 minutes while blowing 3% by mass of water vapor onto the oil. Subsequently, during the cooling process after the deodorization treatment, a 10% by mass citric acid aqueous solution was added to obtain an oil composition, so that the concentration of citric acid was 10 ppm relative to the mass of the deodorized oil. [Deodorization process 2] An oil and fat composition was obtained in the same manner as in deodorization step 1, except that the temperature of the deodorization treatment was set to 220°C. [Deodorization process 3] An oil and fat composition was obtained in the same manner as in deodorization step 1, except that the temperature of the deodorization treatment was set to 160°C. [Deodorization process 4] An oil and fat composition was obtained in the same manner as in deodorization step 1, except that the temperature of the deodorization treatment was set to 180°C. [Deodorization process 5] An oil and fat composition was obtained in the same manner as in deodorization step 1, except that the temperature of the deodorization treatment was set to 230°C.

[0036] The oil and fat compositions of the examples and comparative examples were produced by combining the above processes. The raw material oil and fat used in the examples and comparative examples was the soybean deoxidized oil (manufactured by Nisshin Oillio Group Ltd., liquid) mentioned above. Specifically, the oil and fat compositions were produced by sequentially performing each process as shown in Tables 1 to 4.

[0037] Table 1 TIFF2026049034000001.tif93146 *1: POV is the peroxide value after the ozone treatment process or the air oxidation process. *2: The upper values ​​in (1) and (2) are the mean, and the values ​​in parentheses in the lower row are the standard deviation.

[0038] As shown in Table 1, Example 1 showed strong diffusivity in the oral cavity and a long-lasting flavor. Therefore, it was shown that it is appropriate to perform the activated clay treatment process after ozone treatment, and that a low deodorization temperature (around 220°C) is appropriate. In Comparative Example 4, although the peroxide value was the same as in Example 1, the oxidative treatment was performed with air instead of ozone, resulting in inferior diffusivity and persistence in the oral cavity. Therefore, it was shown that ozone treatment is necessary as an oxidation condition, rather than just simple air oxidation treatment.

[0039] Table 2 TIFF2026049034000002.tif93143 *1: POV is the peroxide value after the ozone treatment process. *2: The upper values ​​in (1) and (2) are the mean, and the values ​​in parentheses in the lower row are the standard deviation.

[0040] The results in Table 2 show that Comparative Example 5 (63.1 mg / kg), which had a lower ozone content, exhibited inferior (1) diffusivity and (2) persistence compared to Example 2 (126.3 mg / kg) and Example 3 (252.5 mg / kg).

[0041] Table 3 TIFF2026049034000003.tif88135 *1: POV is the peroxide value after the ozone treatment process. *2: The upper values ​​in (1) and (2) are the mean, and the values ​​in parentheses in the lower row are the standard deviation.

[0042] Comparing Example 1 in Table 1 with Example 4 in Table 3, it can be seen that even with a reduced amount of activated clay added (Example 4), sufficient (1) diffusion and (2) persistence were achieved. On the other hand, in Comparative Example 6, where acidic clay was used instead of activated clay, sufficient (1) diffusion and (2) persistence were not achieved.

[0043] Table 4 TIFF2026049034000004.tif99144 *1: POV is the peroxide value after the ozone treatment process. *2: The upper values ​​in (1) and (2) are the mean, and the values ​​in parentheses in the lower row are the standard deviation.

[0044] The results in Table 4 show that sufficient (1) diffusion and (2) persistence can be obtained if the temperature of the deodorization process is around 230°C or lower. However, in the case of the deodorization treatment at 160°C in Example 5, there was a report of a slight off-flavor.

Claims

[Claim 1] (1) An ozone treatment step in which the raw oil and fat are brought into contact with ozone at an amount of 120 mg or more of ozone per 1 kg of raw oil and fat. (2) An activated clay treatment step in which the oils and fats treated with ozone in step (1) are brought into contact with activated clay, and (3) A deodorization process in which the oils and fats treated with activated clay in step (2) are deodorized at a temperature of 235°C or lower. A method for producing an oil and fat composition comprising the oil and fat composition, wherein the oil and fat composition is an oil and fat composition for improving the flavor of oil-soluble flavor components other than the deodorized oil and fat obtained in step (3).

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