spray oil composition

Abstract

The object of the present invention is to provide a sprayable oil composition that can be sprayed with an appropriate spread. [Solution] The present invention provides a spray oil composition having a viscosity of 30 mPa·s or more and 65 mPa·s or less at 20°C, measured under predetermined conditions, and a static surface tension of 30 mN / m or more and 33 mN / m or less at 20°C, measured under predetermined conditions.

Description

Technical Field

[0001] The present invention relates to a fat and oil composition for spraying.

Background Art

[0002] Fats and oils may be used by spraying from the viewpoint of workability and the like. The fats and oils sprayed in this way are widely used, for example, as release oils for baked confectioneries and frying oils (see, for example, Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Here, when spraying fats and oils, it is required that they can be sprayed with appropriate spread.

[0005] However, conventional fats and oils were difficult to spray with sufficient spread. Therefore, it may have been necessary to move the nozzle of the spray container greatly or provide a plurality of nozzles during spraying. On the other hand, if the sprayed fats and oils spread too much, problems such as the adhesion of fats and oils to the periphery of the spraying target may occur.

[0006] The present invention has been made in view of the above circumstances, and an object thereof is to provide a fat and oil composition for spraying that can be sprayed with appropriate spread.

Means for Solving the Problems

[0007] The present inventors have found that the above problems can be solved by a fat and oil composition having a viscosity and a static surface tension within a predetermined range, and have completed the present invention. More specifically, the present invention provides the following.

[0008] (1) Contains oils and fats, The viscosity measured at 20°C under the following conditions is 30 mPa·s or more and 65 mPa·s or less, and The static surface tension measured at 20°C under the following conditions is between 30 mN / m and 33 mN / m. A spray oil and fat composition. (Viscosity measurement conditions) Using a Brookfield viscometer, the viscosity is measured after 10 rotations at 30 rpm at 20°C. Three measurements are taken, and the average value (rounded to two decimal places) is identified as the viscosity at 20°C. (Measurement conditions for static surface tension) The static surface tension is measured at 20°C using the suspension drop method with a contact angle meter and an 18G Teflon® coated needle. Three measurements are taken, and the average value (rounded to two decimal places) is determined as the static surface tension at 20°C.

[0009] (2) In the glycerides of the entire oil and fat, 3% by mass or more and 60% by mass of the constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms. (1) The oil and fat composition described above. [Effects of the Invention]

[0010] The present invention provides a sprayable oil composition that can be sprayed with an appropriate spread. [Brief explanation of the drawing]

[0011] [Figure 1] This figure shows an example of measuring the spray state in the embodiment. [Modes for carrying out the invention]

[0012] The following describes embodiments of the present invention, but the present invention is not limited thereto.

[0013] <Spray oil composition> The spray oil composition of the present invention (hereinafter also referred to as "the oil composition of the present invention") contains oil and satisfies all of the following requirements regarding viscosity and static surface tension. (Requirements regarding viscosity) The viscosity measured at 20°C under the following conditions is between 30 mPa·s and 65 mPa·s. Using a Brookfield viscometer, the viscosity is measured after 10 rotations at 30 rpm at 20°C. Three measurements are taken, and the average value (rounded to two decimal places) is identified as the viscosity at 20°C. (Requirements regarding static surface tension) The static surface tension measured at 20°C under the following conditions is between 30 mN / m and 33 mN / m. The static surface tension is measured at 20°C using the suspension drop method with a contact angle meter and an 18G Teflon® coated needle. Three measurements are taken, and the average value (rounded to two decimal places) is determined as the static surface tension at 20°C.

[0014] The "droplet method" is a method for calculating the surface tension of a liquid based on the shape of the maximum possible drop that does not fall from the tip of the syringe needle. For example, a contact angle meter such as the "DMo-502" (manufactured by Kyowa Interface Science Co., Ltd.) can be used. The specific gravity of the oil and fat composition, a parameter necessary for calculating static surface tension, can be measured according to the "Standard Oil and Fat Analysis Test Method 2.2.2-2013 Specific Gravity" (measurement temperature / standard water temperature = 20°C / 20°C) established by the Japan Oil Chemists' Society. For example, the static surface tension of the oil and fat composition can be measured by inputting the specific gravity into a contact angle meter and performing the measurement.

[0015] The inventors of this invention conducted a detailed study on the relationship between the various properties of oils and fats and their spread during spraying. As a result, they discovered a novel finding that viscosity and static surface tension, among the properties of oils and fats, have a significant influence on how they spread during spraying.

[0016] In the present invention, the "spread of the oil and fat composition during spraying" means the angle at which the oil and fat composition spreads around the tip of the nozzle of the spray container when the oil and fat composition is sprayed from the spray container. The spread of the oil and fat composition during spraying may be specified, for example, as the spread (unit: °) indicating the spraying state shown in the (spraying state) section of the examples, or may be specified visually.

[0017] In the present invention, the "appropriate spread of the oil and fat composition" means that the spread of the oil and fat composition during spraying is at an appropriate angle. Whether the angle of spread of the oil and fat composition during spraying is appropriate varies depending on the purpose of spraying the oil and fat, the type and size of the spraying target, etc. For example, it can be determined whether the spread of the oil and fat composition is appropriate based on the fact that the oil and fat composition is sprayed around the desired surface of the spraying target and is hardly sprayed on other surfaces.

[0018] According to the present invention, it does not spread too much during spraying, and the oil and fat composition can be efficiently sprayed onto the spraying target. Whether the oil and fat composition can be efficiently sprayed can be evaluated by specifying the spraying capture rate by the method shown in the (spraying capture rate) section of the examples. The higher the spraying capture rate, the less it means that the oil and fat composition is sprayed outside the intended range (outside the range of the spraying target) during spraying.

[0019] Hereinafter, the composition of the oil and fat composition of the present invention will be described in more detail.

[0020] (Viscosity) The present inventor has found that the lower the viscosity of the oil and fat composition at 20°C, the more likely it is to spread during spraying, while the higher the viscosity, the more likely it is to narrow during spraying. Furthermore, it was specified that by adjusting the viscosity of the oil and fat composition at 20°C to 30 mPa·s or more and 65 mPa·s or less, an appropriate spread is likely to occur. When the viscosity of the oil and fat composition at 20°C is 30 mPa·s or more, it becomes difficult for the oil and fat composition to spread excessively during spraying. Having a viscosity of 65 mPa·s or less at 20°C prevents the oil composition from becoming excessively narrowed during spraying.

[0021] The lower limit of the viscosity of the oil and fat composition at 20°C is preferably 31 mPa·s or higher, more preferably 33 mPa·s or higher.

[0022] The upper limit of the viscosity of the oil and fat composition at 20°C is preferably 60 mPa·s or less, more preferably 55 mPa·s or less.

[0023] (static surface tension) The inventors have found that the lower the static surface tension of the oil composition at 20°C, the more it tends to spread when sprayed, while the higher the static surface tension, the more it tends to narrow when sprayed. Furthermore, they have identified that adjusting the static surface tension of the oil composition at 20°C to between 30 mN / m and 33 mN / m results in a more moderate spread. The static surface tension of the oil composition at 20°C being 30 mN / m or higher prevents the oil composition from spreading excessively during spraying. The static surface tension of the oil composition at 20°C is 33 mN / m or less, which prevents the oil composition from becoming excessively narrowed during spraying.

[0024] The lower limit of the static surface tension of the oil composition at 20°C is preferably 31 mN / m or higher, or 32 mN / m or higher.

[0025] The upper limit of the static surface tension of the oil composition at 20°C is preferably 32 mN / m or less, or 31 mN / m or less.

[0026] (Types of fats and oils) The oils and fats included in the oil and fat composition of the present invention are not particularly limited, but include animal and vegetable oils and fats, oils and fats synthesized from glycerin and fatty acids, as well as fractionated oils, transesterified oils, hydrogenated oils, and the like. These oils and fats may be blended individually or in combination of two or more types.

[0027] Examples of animal and vegetable oils include soybean oil, rapeseed oil, sunflower oil, olive oil, safflower oil, high-oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil, peanut oil, grapeseed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, and palm kernel oil. Of these, for example, those known as high-oleic acid oils (soybean oil, rapeseed oil, sunflower oil, etc.) can be suitably used.

[0028] Examples of fats and oils synthesized from glycerin and fatty acids include medium-chain triglycerides (MCTs) and medium- and long-chain triglycerides (MLCTs).

[0029] "Medium-chain triglyceride" refers to a glyceride in which almost all (for example, more than 80% by mass of all constituent fatty acids) or all of the constituent fatty acids are straight-chain saturated fatty acids (such as caproic acid, capric acid, and caprylic acid) with 6 to 10 carbon atoms.

[0030] While straight-chain saturated fatty acid raw materials with 6 to 10 carbon atoms, which are the raw materials for medium-chain fatty acid triglycerides, may contain small amounts of straight-chain saturated fatty acids with 6 or 12 carbon atoms, in the present invention, the lower the proportion of these fatty acids, the preferable. Therefore, the preferred medium-chain fatty acid triglyceride in the present invention is a triglyceride in which the constituent fatty acids consist only of straight-chain saturated fatty acids having 6 to 12 carbon atoms, and in which the amount of straight-chain saturated fatty acids with 6 and 12 carbon atoms in the constituent fatty acids is preferably less than 20% by mass, more preferably 5% by mass or less.

[0031] In the present invention, when using medium-chain fatty acid triglycerides as oils and fats, it is preferable to use glycerides in which all of the constituent fatty acids are straight-chain saturated fatty acids (such as capric acid and caprylic acid) having 8 to 10 carbon atoms.

[0032] "Medium- and long-chain fatty acid triglycerides" are glycerides whose constituent fatty acids consist of straight-chain saturated fatty acids with 6 to 10 carbon atoms and straight-chain saturated fatty acids with 16 to 22 carbon atoms. Medium- and long-chain fatty acid triglycerides can be produced by transesterification or other methods.

[0033] As straight-chain saturated fatty acids with 16 to 22 carbon atoms that constitute medium- and long-chain fatty acid triglycerides, those known as constituent fatty acids of animal and vegetable oils that are liquid at 20°C are preferred. Examples of such constituent fatty acids include palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid.

[0034] Examples of fractionated oils include fractionated palm oil (palm olein, palm superolein, palm stearin, palm mid-fraction, etc.).

[0035] Examples of transesterified oils include transesterified oils of palm oil or fractionated palm oil with other liquid oils and fats, and transesterified oils of MCT with vegetable oils, etc. (medium- and long-chain fatty acid triglycerides).

[0036] Examples of hydrogenated oils include hydrogenated oils from animal and vegetable oils, hydrogenated oils from fractionated animal and vegetable oils, and hydrogenated oils from transesterified oils.

[0037] As for the oils and fats, those that are liquid at room temperature (around 25-30°C) are preferred, those that are liquid at 20°C are more preferred, and those that are liquid at 5°C are particularly preferred. By using such oils and fats, a sprayable oil and fat composition can be obtained without heating.

[0038] (Fat and oil blend) An oil and fat composition that satisfies the viscosity and static surface tension requirements of the present invention can be obtained by using the above oils and fats individually or in combination of two or more.

[0039] Even if either or both of the viscosity and static surface tension are not within the numerical range of the present invention, a fat composition that satisfies the requirements of the present invention can be obtained by combining fats and oils with higher (or lower) viscosity and static surface tension. When combining two or more types of oils and fats, the mixing ratio can be appropriately set according to the desired viscosity, static surface tension, and spray spread.

[0040] Generally, the higher (or lower) the amount of high-viscosity oils and fats included, the higher (or lower) the overall viscosity of the oil and fat composition.

[0041] Generally, the greater (or less) the amount of oils with high static surface tension included, the greater (or less) the overall static surface tension of the oil composition.

[0042] The viscosity and static surface tension of various oils and fats at 20°C are determined by the measurement conditions described above. The viscosity and static surface tension values ​​at 20°C may vary depending on the type of oil or fat.

[0043] For example, the viscosity and static surface tension of the oils and fats used in the examples at 20°C are as follows. Soybean oil: Viscosity = approx. 60mPa·s, static surface tension = approx. 33mN / m Rapeseed oil (canola oil): Viscosity = approximately 70 mPa·s, static surface tension = approximately 33 mN / m MCT1 (medium-chain triglyceride (composing fatty acids: caprylic acid = 75% by mass, capric acid = 25% by mass)): viscosity = approximately 27 mPa·s, static surface tension = approximately 29 mN / m Olive oil 1 (product name "Extra Virgin Olive Oil", manufactured by Nisshin Oillio Group Ltd.): Viscosity = approx. 76 mPa·s, static surface tension = approx. 32 mN / m Linseed oil: Viscosity = approximately 45 mPa·s, static surface tension = approximately 33 mN / m Flavor oil: Viscosity = approx. 74 mPa s, static surface tension = approx. 32 mN / m

[0044] "MCT1" has a viscosity and static surface tension that are both below the lower limit of the requirements of the present invention. However, by blending "MCT1" with oils and fats having higher viscosity and static surface tension (for example, soybean oil, rapeseed oil, etc.), an oil and fat composition that satisfies the requirements of the present invention can be obtained.

[0045] "Rapeseed oil" has a viscosity that exceeds the upper limit of the requirements of the present invention, but its static surface tension is within the range of the requirements of the present invention. However, by blending rapeseed oil with an oil or fat that has lower viscosity but whose static surface tension is within the range required by the present invention (for example, medium-chain triglyceride), an oil and fat composition that satisfies the requirements of the present invention can be obtained.

[0046] As can be understood from the above value of "MCT1", when triglycerides containing medium-chain fatty acids (mainly straight-chain saturated fatty acids with 6 to 10 carbon atoms), i.e., medium-chain fatty acid triglycerides, are mainly incorporated into the oil and fat composition of the present invention, viscosity and static surface tension tend to decrease. Therefore, when incorporating triglycerides with a high proportion of medium-chain fatty acids in the total constituent fatty acids, viscosity and static surface tension may be lower. For this reason, it is preferable to adjust the glyceride so that it contains fatty acids other than medium-chain fatty acids.

[0047] Methods for adjusting glycerides to include fatty acids other than medium-chain fatty acids include blending medium-chain triglyceride with oils and fats that contain fatty acids other than medium-chain fatty acids.

[0048] When adjusting the glyceride to include fatty acids other than medium-chain fatty acids, for example, in the glyceride of the entire oil and fat, 3% to 60% by mass of its constituent fatty acids are preferably straight-chain saturated fatty acids with 6 to 10 carbon atoms (such as caproic acid, capric acid, and caprylic acid), and more preferably straight-chain saturated fatty acids with 8 to 10 carbon atoms (such as capric acid and caprylic acid).

[0049] Other constituent fatty acids besides straight-chain saturated fatty acids with 8 to 10 carbon atoms include straight-chain fatty acids with 16 to 22 carbon atoms. Specifically, examples include palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid.

[0050] Incorporating medium-chain triglyceride as part of the oil makes it easier to satisfy the viscosity and static surface tension requirements of the present invention. In such cases, the oils and fats to be combined with medium-chain fatty acid triglycerides are preferably animal or vegetable oils (such as soybean oil, canola oil, olive oil, or corn oil) whose main component is a straight-chain fatty acid having 16 to 22 carbon atoms as its constituent fatty acid.

[0051] Regarding the embodiment of the oil and fat composition of the present invention that includes medium-chain fatty acid triglycerides, preferred combinations of oils and fats are exemplified. (Combination 1) Soybean oil and medium-chain triglyceride (Combination 2) Rapeseed oil and medium-chain triglyceride (Combination 3) Olive oil and medium-chain triglyceride

[0052] In combination 1, the preferred mass ratio is soybean oil:medium-chain triglyceride = 97:3 to 20:80.

[0053] In combination 2, the preferred mass ratio is rapeseed oil:medium-chain triglyceride = 97:3 to 20:80.

[0054] In combination 3, the preferred mass ratio is olive oil:medium-chain triglyceride = 97:3 to 20:80.

[0055] The content of medium-chain fatty acid triglycerides is preferably 3% to 60% by mass, more preferably 5% to 55% by mass, and even more preferably 8% to 50% by mass, relative to the oil composition.

[0056] The content of animal and vegetable oils (soybean oil, rapeseed oil, olive oil, corn oil, etc.) is preferably 40% to 97% by mass, more preferably 45% to 95% by mass, and even more preferably 50% to 92% by mass, relative to the oil and fat composition. When blending two or more animal or vegetable oils, the total amount of each oil must be within the above range.

[0057] The total amount of oil and fat content is not particularly limited, but from the viewpoint of easily achieving the effects of the present invention, it is preferably 90% by mass or more and 100% by mass or less, and more preferably 98% by mass or more and 100% by mass or less, relative to the oil and fat composition.

[0058] (Other ingredients) In addition to the components described above, the oil and fat composition of the present invention may contain other components as appropriate, or may not contain them, as long as they do not affect the effects of the present invention. Examples of such ingredients include surfactants (emulsifiers), silicones, colorants (such as carotenes), antioxidants, and flavoring agents. The types and amounts of these ingredients can be appropriately determined depending on the desired effects.

[0059] By incorporating an emulsifier into the oil and fat composition of the present invention, it may be easier to adjust the viscosity and static surface tension within the range required by the present invention. Examples of emulsifiers include polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, monoglycerides, organic acid monoglycerides, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polysorbates, lecithin, and the like.

[0060] <Method for producing the oil and fat composition of the present invention> The oil and fat composition of the present invention can be obtained by mixing and stirring the above-mentioned oils and fats.

[0061] The viscosity and static surface tension of the obtained oil composition may be measured at 20°C at any time.

[0062] <Uses of the present invention's oil and fat composition> The oil and fat composition of the present invention can be used by placing it in a spray bottle and spraying it onto any target.

[0063] The objects to be sprayed are not particularly limited, but examples include cooking utensils (frying pans, etc.), confectionery equipment (molds, etc.), and ingredients.

[0064] The purpose of spraying is not particularly limited, but examples include cooking (stir-frying, grilling, etc.) and mold release.

[0065] In the present invention, aside from adjusting the composition of the oil and fat composition as described above, any container (pressurized type, non-pressurized type, etc.) or other configurations that can be used in conventional oil sprays can be used. [Examples]

[0066] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0067] <Preparation of oil and fat compositions for sprays> Spray oil compositions were prepared by blending oils and fats in the proportions shown in Tables 1 to 3. The units for the oil composition values ​​in the tables are "mass percent".

[0068] The materials used are as follows: Soybean oil: Spray oil composition, manufactured by Nisshin Oillio Group Ltd. Rapeseed oil: Refined canola oil, manufactured by Nisshin Oillio Group Ltd. MCT1: Medium-chain triglyceride (constituent fatty acids: caprylic acid = 75% by mass, capric acid = 25% by mass), manufactured by Nisshin Oillio Group Ltd. MCT2: Medium-chain triglyceride (constituent fatty acids: caprylic acid = approximately 60% by mass, capric acid = approximately 40% by mass), manufactured by Nisshin Oillio Group Ltd. MCT3: Medium-chain triglyceride (constituent fatty acids: caprylic acid = 30% by mass, capric acid = 70% by mass), manufactured by Nisshin Oillio Group Ltd. MLCT: A fat obtained by transesterifying rapeseed oil and "MCT1" in a mass ratio of 86:14, manufactured by Nisshin Oillio Group Ltd. Olive oil 1: Product name "Extra Virgin Olive Oil", manufactured by Nisshin Oillio Group Co., Ltd. Olive Oil 2: A blend of refined olive oil and "Olive Oil 1," manufactured by Nisshin Oillio Group Ltd. Linseed oil: Refined linseed oil, manufactured by Nisshin Oillio Group Ltd. Flavoring oil: Product name "BOSCO Olive & Garlic Oil" (extra virgin olive oil base), manufactured by Nisshin Oillio Group Ltd.

[0069] <Evaluation of physical properties of spray oil compositions> The physical properties of each oil and fat composition obtained above were measured according to the following method. The results are shown in the "Viscosity," "Static Surface Tension," and "Spray State" columns of the table.

[0070] (viscosity) The viscosity (in mPa·s) of each oil and fat composition at 20°C was measured using the following method. The viscosity of the oil and fat composition, adjusted to 20°C, was measured using a Brookfield viscometer (Type B viscometer, model "BMII", manufactured by Toki Sangyo Co., Ltd.) at 30 rpm (rotor No. 1) after 10 rotations. Three measurements were taken, and the average value (rounded to two decimal places) was identified as the viscosity at 20°C.

[0071] (static surface tension) The static surface tension (in mN / m) of each oil composition at 20°C was measured using the suspension drop method as described below. The static surface tension of the oil and fat composition, adjusted to 20°C, was measured based on a previously measured specific gravity using a contact angle meter (model "DMo-502", manufactured by Kyowa Interface Science Co., Ltd.) and an 18G Teflon® coated needle.

[0072] The specific gravity of each oil and fat composition was determined according to the "Standard Oil and Fat Analysis Test Method 2.2.2-2013 Specific Gravity" established by the Japan Oil Chemists' Society (measurement temperature / temperature of standard water = 20°C / 20°C), and this value was input into a contact angle meter to determine the static surface tension.

[0073] Three measurements were taken, and the average value (rounded to two decimal places) was identified as the static surface tension at 20°C.

[0074] (Spray state) Each oil and fat composition (100 parts by mass) was colored with carotene (0.01 parts by mass) and filled into a spray bottle. The spray bottle nozzle used was model "T305-14" (manufactured by Mitani Valve Co., Ltd.). At room temperature (22°C), each oil and fat composition was sprayed from a spray container, and the ejection of the oil and fat composition from the nozzle tip was photographed. The spread of the oil and fat composition was then measured using image software ("ImageJ" version: 1.51, manufactured by the National Institutes of Health, USA). The spread of the oil composition was determined by visually plotting the nozzle tip and two endpoints along the outermost edge of the mist (the boundary of the mist) from the nozzle tip, and identifying the angle (in degrees) centered on the nozzle tip. In each test, the two endpoints along the outermost edge of the mist from the nozzle tip were set to a constant horizontal distance (6 cm) from the nozzle tip. Three measurements were taken, and the average value (rounded to two decimal places) was identified as the spray spread (in degrees).

[0075] Figure 1 shows an example of plotting the nozzle tip (1) and two endpoints (2-1 and 2-2) along the outermost edge of the mist from the nozzle tip. In Figure 1, (A), (B), and (C) show the plotting results for "Comparative Example 1-1," "Example 1-5," and "Comparative Example 1-2," respectively. In each plot, the angle between the line segment connecting the nozzle tip (1) and the endpoint (2-1) and the line segment connecting the nozzle tip (1) and the endpoint (2-2) corresponds to the spray spread, indicating the spray state.

[0076] (Spray capture rate) Each oil composition was filled into a spray container similar to the one used in the evaluation of the spray state described above, and sprayed onto the filter paper from a point 15 cm away from the surface of the filter paper, which was fixed to a vertical surface. The filter paper used was product name "5A (150 mm)" (manufactured by Advantec Toyo Co., Ltd.). Next, the amount of oil and fat composition sprayed (amount sprayed from the spray container, in g) and the change in mass of the filter paper before and after spraying (in g) were measured, and the spray capture rate on the filter paper surface was calculated based on the following formula. "Change in filter paper mass" (unit: g) = (Mass of filter paper after spraying) - (Mass of filter paper before spraying) "Spray capture rate" (unit: %) = (Change in filter paper mass) ÷ (Spray volume) × 100

[0077] The above measurement was performed three times, and the average value (rounded to two decimal places) was identified as the spray capture rate. A lower spray capture rate indicates that the oil composition is being sprayed in unintended areas.

[0078] [Table 1]

[0079] [Table 2]

[0080] [Table 3]

[0081] As shown in the "Spray State" section of Tables 1 and 2, oil and fat compositions whose viscosity and static surface tension meet the requirements of the present invention exhibited a moderate mist spread (approximately 25-38° in this example) and could be sprayed evenly onto the target object.

[0082] In contrast, when viscosity and static surface tension did not meet the requirements of the present invention, the mist tended to spread either too narrowly (Comparative Examples 1-1, 1-2, 2-1, 2-2) or too wide (Comparative Example 1-3). In particular, the higher the proportion of MCT in the mixture, the more turbulent the airflow becomes during spraying, causing the mist to spread excessively. In Comparative Examples 1-3, it was difficult to pinpoint the outermost edge of the mist. This is also shown in Table 3's "Spray Capture Rate," which indicates that when viscosity and static surface tension fall below the requirements of the present invention, the spray capture rate decreases, resulting in the oil composition being sprayed beyond the intended range.

Claims

1. A method for spraying an oil and fat composition, The spraying method includes a step of spraying an oil composition, The aforementioned oil and fat composition contains oil and fat, The oils and fats mentioned above consist of only one or more selected from the group consisting of animal and vegetable oils and fats and their fractions, transesterified oils, and hydrogenated oils, or consist only of oils containing medium-chain fatty acid triglycerides. The transesterified oil is a transesterified oil of palm oil or fractionated palm oil and one or more liquid oils selected from the group consisting of soybean oil, rapeseed oil, sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil, peanut oil, and grapeseed oil, or a transesterified oil of medium-chain fatty acids and one or more liquid oils selected from the group consisting of rapeseed oil, sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil, peanut oil, and grapeseed oil. The hydrogenated oil is one or more hydrogenated oils selected from the group consisting of hydrogenated oils of animal and vegetable oils, hydrogenated oils of fractionated oils of animal and vegetable oils, and hydrogenated oils of transesterified oils. The medium-chain triglyceride-containing oil is a mixture of one or more oils selected from the group consisting of soybean oil, sunflower oil, olive oil, safflower oil, high-oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, flaxseed oil, peanut oil, grapeseed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, and palm kernel oil, and medium-chain triglyceride. The viscosity of the oil composition subjected to the spray is 30 mPa·s or more and 65 mPa·s or less at 20°C, as measured under the following conditions, and The oil composition subjected to the spraying has a static surface tension of 30 mN / m or more and 33 mN / m or less at 20°C, as measured under the following conditions: How to spray. (Viscosity measurement conditions) Using a Brookfield viscometer, the viscosity is measured after 10 rotations at 30 rpm at 20°C. Three measurements are taken, and the average value (rounded to two decimal places) is identified as the viscosity at 20°C. (Measurement conditions for static surface tension) The static surface tension is measured at 20°C using the drop test method with a contact angle meter and an 18G Teflon® coated needle. Three measurements are taken, and the average value (rounded to two decimal places) is determined as the static surface tension at 20°C.

2. The spraying method according to claim 1, wherein in the glycerides of the entire oil and fat, 3% by mass or more and 60% by mass or less of the constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms.

3. A method for producing a spray oil composition, The aforementioned manufacturing method The process of adjusting the viscosity of the spray oil composition at 20°C, measured under the following conditions, to 30 mPa·s or more and 65 mPa·s or less, The process includes adjusting the static surface tension of the spray oil composition at 20°C, measured under the following conditions, to 30 mN / m or more and 33 mN / m or less. The spray oil composition contains oil, The oils and fats mentioned above consist of only one or more selected from the group consisting of animal and vegetable oils and fats and their fractions, transesterified oils, and hydrogenated oils, or consist only of oils containing medium-chain fatty acid triglycerides. The transesterified oil is a transesterified oil of palm oil or fractionated palm oil and one or more liquid oils selected from the group consisting of soybean oil, rapeseed oil, sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil, peanut oil, and grapeseed oil, or a transesterified oil of medium-chain fatty acids and one or more liquid oils selected from the group consisting of rapeseed oil, sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil, peanut oil, and grapeseed oil. The hydrogenated oil is one or more hydrogenated oils selected from the group consisting of hydrogenated oils of animal and vegetable oils, hydrogenated oils of fractionated oils of animal and vegetable oils, and hydrogenated oils of transesterified oils. The medium-chain triglyceride-containing oil is a mixture of one or more oils selected from the group consisting of soybean oil, sunflower oil, olive oil, safflower oil, high-oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, flaxseed oil, peanut oil, grapeseed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, and palm kernel oil, and medium-chain triglycerides. Manufacturing method. (Viscosity measurement conditions) Using a Brookfield viscometer, the viscosity is measured after 10 rotations at 30 rpm at 20°C. Three measurements are taken, and the average value (rounded to two decimal places) is identified as the viscosity at 20°C. (Measurement conditions for static surface tension) The static surface tension is measured at 20°C using the drop test method with a contact angle meter and an 18G Teflon® coated needle. Three measurements are taken, and the average value (rounded to two decimal places) is determined as the static surface tension at 20°C.

4. The manufacturing method according to claim 3, wherein in the glycerides of the entire oil and fat, 3% by mass or more and 60% by mass or less of the constituent fatty acids are straight-chain saturated fatty acids having 6 to 10 carbon atoms.

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