Cooking oil composition, cooked food, method for producing cooking oil composition, and method for suppressing the formation of polar compounds during cooking.

Abstract

The object of the present invention is to provide a cooking oil composition that can suppress the increase of polar compounds and the rise in color that occur during cooking. [Solution] The present invention provides a cooking oil composition, wherein the oil composition comprises oil, tocopherol, and tocotrienol, the total amount of tocopherol and tocotrienol being 600 ppm or more and 1000 ppm or less relative to the oil composition, the tocotrienol content being 10 ppm or more and 130 ppm or less relative to the oil composition, and the content of polyunsaturated fatty acids contained in the total constituent fatty acids of the oil being less than 40% by mass relative to the total amount of the oil.

Description

Technical Field

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[0001] The present invention relates to a fat and oil composition for cooking, a cooked food, a method for producing a fat and oil composition for cooking, and a method for suppressing the formation of polar compounds in cooking.

Background Art

[0002] Commercial fats and oils used in restaurants, convenience stores, etc. can be used for cooking a large amount of food over a long period of time. However, there are various problems in cooking with fats and oils.

[0003] For example, Patent Document 1 focuses on the difficulty of cleaning oil stains generated by cooking, and proposes the use of a heating oil in which a predetermined amount of tocopherol and / or tocotrienol is blended in vegetable oil.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] [[ID=,41]]The inventors of the present invention focused on the progress of deterioration of fats and oils among the problems associated with cooking using fats and oils. Although various indicators of fat and oil deterioration are known, the inventors of the present invention focused on polar compounds (TPM), which are deterioration criteria for frying oil mainly used in Europe, and colorimetric values. In commercial fats and oils used for cooking a large amount of food over a long period of time, if an increase in polar compounds (TPM) and an increase in colorimetric values can be suppressed, a decrease in the flavor and appearance quality of cooking can be suppressed.

[0006] This invention has been made in view of the above circumstances, and aims to provide a cooking oil composition that can suppress the increase of polar compounds and the rise in color that occur during cooking. [Means for solving the problem]

[0007] The inventors have discovered that a lipid composition containing lipids, tocopherols, and tocotrienols, provided that certain conditions are met, can solve the above problems, and have completed the present invention. Specifically, the present invention provides the following:

[0008] (1) A composition of oils and fats for heating and cooking, The aforementioned oil and fat composition comprises oils and fats, tocopherols, and tocotrienols. The total amount of the tocopherol and tocotrienol is 600 ppm or more and 1000 ppm or less relative to the oil composition. The tocotrienol content is 10 ppm or more and 130 ppm or less relative to the oil composition. The amount of polyunsaturated fatty acids contained in the total constituent fatty acids of the oil and fat is less than 40% by mass of the total amount of the oil and fat. Oil and fat composition for cooking.

[0009] (2) The tocopherol comprises γ-tocopherol and δ-tocopherol, The cooking oil composition according to (1), wherein the total amount of the γ-tocopherol and the δ-tocopherol is 300 ppm or more and 800 ppm or less relative to the oil composition.

[0010] (3) The tocopherol includes α-tocopherol, The cooking oil composition according to (1) or (2), wherein the content of α-tocopherol is 15% by mass or more and 40% by mass or less based on the total amount of tocopherol.

[0011] (4) Food that has been heated with a cooking oil composition described in any of (1) to (3).

[0012] (5) A method for producing a cooking oil composition, The above manufacturing method includes a step of preparing an oil and fat composition comprising oils and fats, tocopherols, and tocotrienols. The total amount of the tocopherol and tocotrienol is 600 ppm or more and 1000 ppm or less relative to the oil composition. The tocotrienol content is 10 ppm or more and 130 ppm or less relative to the oil composition. The amount of polyunsaturated fatty acids contained in the total constituent fatty acids of the oil and fat is less than 40% by mass of the total amount of the oil and fat. Manufacturing method.

[0013] (6) A method for suppressing the formation of polar compounds during cooking, The above method includes a step in which a fat composition containing oil, tocopherol, and tocotrienol is used in heating cooking, The total amount of the tocopherol and tocotrienol is 600 ppm or more and 1000 ppm or less relative to the oil composition. The tocotrienol content is 10 ppm or more and 130 ppm or less relative to the oil composition. The amount of polyunsaturated fatty acids contained in the total constituent fatty acids of the oil and fat is less than 40% by mass of the total amount of the oil and fat. method. [Effects of the Invention]

[0014] The present invention provides a cooking oil composition that can suppress the increase of polar compounds and the rise in color that occur during cooking. [Modes for carrying out the invention]

[0015] Hereinafter, specific embodiments of the present invention will be described in detail. However, the present invention is not limited to the following embodiments, and can be implemented with appropriate modifications within the scope of the object of the present invention. In addition, the preferable modes, more preferable modes, etc. exemplified below can be used in appropriate combinations with each other regardless of the expressions such as "preferable" and "more preferable". The description of numerical ranges is illustrative, and regardless of expressions such as "preferable" and "more preferable", the upper and lower limits of each range, as well as ranges obtained by appropriately combining these values with the numerical values of the examples, can also be preferably used. Terms such as "containing" or "including" may be read as "essentially consisting of" or "consisting only of" as appropriate. In the present invention, "A (numerical value) to B (numerical value)" means "A or more and B or less".

[0016] (1) Oil and fat composition for cooking The oil and fat composition for cooking according to the present invention (hereinafter, also simply referred to as "the oil and fat composition of the present invention") satisfies the following requirements in one aspect. · The oil and fat composition contains oil and fat, tocopherol, and tocotrienol. · The total amount of tocopherol and tocotrienol is 600 ppm or more and 1000 ppm or less with respect to the oil and fat composition. · The content of tocotrienol is 10 ppm or more and 130 ppm or less with respect to the oil and fat composition. · The content of polyunsaturated fatty acids contained in all constituent fatty acids of the oil and fat is less than 40% by mass with respect to the total amount of the oil and fat.

[0017] In cooking with oil and fat, the deterioration of the oil and fat can progress over time. Such deterioration can be remarkable in commercial oils and fats used for cooking a large amount of food over a long period of time.

[0018] Although various indicators of the deterioration of oil and fat are known, the present inventors focused on polar compounds (TPM), which is a criterion for determining the deterioration of frying oil mainly used in Europe, and colorimetry. In commercial cooking oils used for heating large quantities of food over long periods, suppressing the increase in total processing volume (TPM) and the rise in color can prevent a decline in the quality of flavor and appearance of cooked food.

[0019] Next, the inventors investigated various conditions that could suppress the increase in polar compounds (TPM) and chromaticity associated with heat cooking using oils and fats. As a result, we found that oil and fat compositions that meet the above requirements can suppress the increase in these indicators.

[0020] Furthermore, the tocopherols and tocotrienols contained in the oil and fat composition of the present invention are known as antioxidants that contribute to the stabilization of oils and fats. However, simply incorporating these components made it difficult to suppress both the increase in polar compounds and the increase in color. As demonstrated in the examples described later, the inventors have found that the problem of the present invention can only be solved by adjusting not only the blending and amounts of tocopherols and tocotrienols, but also by adjusting the content of polyunsaturated fatty acids contained in all the constituent fatty acids of the oil and fat.

[0021] In the present invention, "heat cooking" includes any conventionally known cooking method that involves heating ingredients in the presence of oil or fat (for example, to 150-200°C). In a preferred embodiment of the present invention, the cooking process includes heating for an extended period of time (e.g., 20 to 150 hours). Examples of cooking methods that involve heating include deep-frying (fried food, tempura, deep-fried food, karaage, etc.), stir-frying, and grilling.

[0022] In this invention, "Total Polar Material (TPM)" is an index expressed as a percentage when non-polar compounds mainly consisting of triglycerides are quantified, and the remainder is considered to be polar compounds, as defined in the Standard Method for Analysis of Fats and Oils (Japan Oil Chemists' Society). The term "polar compound" as an indicator encompasses all polar compounds other than fats and oils (triglycerides). Specific examples of such polar compounds include degradation products of fats and oils (peroxides and their decomposition products, polymers of fats and oils, and free fatty acids, etc.). The presence or absence of polar compounds in an oil composition, and the degree of increase, can be determined using a commercially available edible oil tester (for example, product name "testo270," manufactured by Testo Corporation).

[0023] In the present invention, "the increase in polar compounds is suppressed" means that, when cooking under the same conditions, the content of polar compounds in the oil composition is lower when using the oil composition of the present invention compared to when using an oil composition that does not satisfy the requirements of the present invention.

[0024] In this invention, "chromaticity" refers to the chromaticity based on the "Standard Methods for Analyzing Fats and Oils 2.2.1-1996 Robibond Method" edited by the Japan Oil Chemists' Society. The specific measurement method can be the one shown in the examples.

[0025] In the present invention, "suppression of chromaticity increase" means that, when cooking under the same conditions, the chromaticity in the oil composition is lower when using the oil composition of the present invention compared to when using an oil composition that does not satisfy the requirements of the present invention.

[0026] The composition of the oil and fat composition of the present invention will be described in detail below.

[0027] (1-1)Oils and fats Any oil or fat known as edible oil (usually triglycerides) can be used as the oil or fat. Oils and fats may be used individually or in combination of two or more types. When combining multiple types of oils and fats, the mixing ratio should be set appropriately according to the flavor to be obtained.

[0028] Examples of fats and oils include animal and vegetable oils, and processed fats and oils derived from animal and vegetable oils. Examples of animal fats include beef tallow, lard, milk fat, and fish oil. Examples of vegetable oils include rapeseed oil (canola oil, etc.), palm oil, corn oil, soybean oil, cottonseed oil, safflower oil, sesame oil, peanut oil, olive oil, grapeseed oil, coconut oil, and rice bran oil. Examples of processed oils include transesterified oils and fractionated oils (liquid oils or solid fats). 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). Examples of fractionated oils include fractionated palm oil (palm olein, palm superolein, palm stearin, palm mid-fraction, etc.).

[0029] Since oils are often used for commercial purposes and the effects of the present invention are easily achieved, it is preferable that the oil be one or more oils selected from the group consisting of rapeseed oil, palm oil (including fractionated oil), and corn oil, and a mixed oil consisting of rapeseed oil, palm oil (including fractionated oil), and corn oil is more preferable. When using the above mixed oil, the rapeseed oil content is preferably 50 to 90% by mass relative to the mixed oil. The palm oil (including fractionated oil) content is preferably 5 to 30% by mass relative to the mixed oil. The corn oil content is preferably 0 (including no corn oil at all or greater than 0) to 20% by mass relative to the mixed oil.

[0030] The amount of polyunsaturated fatty acids (unsaturated fatty acids having two or more unsaturated bonds) in all the constituent fatty acids that make up oils and fats is less than 40% by mass of the total amount of oils and fats. The lower limit of the polyunsaturated fatty acid content is preferable as it is lower, but it is usually 20% by mass or more relative to the total amount of oil and fat. The upper limit of the polyunsaturated fatty acid content is less than 40% by mass, preferably 35% by mass or less, and more preferably 30% by mass or less, relative to the total amount of oil and fat. When the polyunsaturated fatty acid content is within the above range, the effects of the present invention are more easily achieved.

[0031] While not particularly limited, polyunsaturated fatty acids are typically unsaturated fatty acids with 18 to 22 carbon atoms.

[0032] In a preferred embodiment of the present invention, the polyunsaturated fatty acid comprises one or more of linoleic acid, linolenic acid, and the like. In a preferred embodiment of the present invention, the content of linoleic acid (particularly α-linoleic acid) is preferably 10 to 35% by mass, more preferably 15 to 30% by mass, relative to the total amount of oil and fat. In a preferred embodiment of the present invention, the linolenic acid content (particularly α-linolenic acid) is preferably 0 to 15% by mass, more preferably 0 (including no linolenic acid at all or greater than 0) to 10% by mass, relative to the total amount of oil and fat.

[0033] The polyunsaturated fatty acids contained in all the constituent fatty acids that make up oils and fats are identified in accordance with the Japan Oil Chemists' Society's "Standard Methods for Analyzing Oils and Fats 2.4.2.2-1996 Fatty Acid Composition" (FID temperature-controlled gas chromatography method).

[0034] The fat content can be any condition adopted for the fat composition used for cooking. The lower limit of the oil and fat content is preferably 99.000% by mass or more, more preferably 99.500% by mass or more, and most preferably 99.900% by mass or more, relative to the oil and fat composition of the present invention. The upper limit of the oil and fat content is preferably 99.990% by mass or less, more preferably 99.975% by mass or less, and most preferably 99.950% by mass or less, relative to the oil and fat composition of the present invention.

[0035] (1-2) Tocopherols and Tocotrienols Tocopherols and tocotrienols can be used in any form that is used in food and beverages.

[0036] In the present invention, "tocopherol" refers to the four isomers of tocopherol, namely α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol. The tocopherol in this invention includes one or a combination of two or more of the above isomers.

[0037] In this invention, "tocotrienol" refers to the four isomers of tocotrienol, namely α-tocotrienol, β-tocotrienol, γ-tocotrienol, and δ-tocotrienol. The tocotrienol in this invention includes one or a combination of two or more of the above isomers.

[0038] The total amount of tocopherols and tocotrienols is 600 ppm or more and 1000 ppm or less relative to the oil composition of the present invention. The lower limit of the total amount is 600 ppm or more, preferably 700 ppm or more, and more preferably 850 ppm or more, relative to the oil and fat composition of the present invention. The upper limit of the total amount mentioned above is 1000 ppm or less, preferably 970 ppm or less, and more preferably 950 ppm or less, relative to the oil composition of the present invention. When the total amount of tocopherol and tocotrienol is within the above range, the effects of the present invention are more easily achieved. In this invention, "total amount of tocopherol and tocotrienol" means the total amount of isomers of tocopherol and isomers of tocotrienol.

[0039] The tocotrienol content is 10 ppm to 130 ppm relative to the oil composition of the present invention. The lower limit of the tocotrienol content is 10 ppm or more, preferably 15 ppm or more, and more preferably 25 ppm or more, relative to the oil composition of the present invention. The upper limit of the tocotrienol content is 130 ppm or less, preferably 80 ppm or less, and more preferably 50 ppm or less, relative to the oil composition of the present invention. The effects of the present invention are more easily achieved when the tocotrienol content is within the above range. In this invention, "tocotrienol content" refers to the total amount of tocotrienol isomers.

[0040] The tocopherol content is not particularly limited and can be adjusted as appropriate depending on the tocotrienol content, etc. The lower limit of the tocopherol content is preferably 550 ppm or more, and more preferably 650 ppm or more, relative to the oil composition of the present invention. The upper limit of the tocopherol content is preferably 950 ppm or less, and more preferably 900 ppm or less, relative to the oil composition of the present invention. In this invention, "tocopherol content" refers to the total amount of tocopherol isomers.

[0041] In a preferred embodiment of the present invention, the tocopherol includes γ-tocopherol and δ-tocopherol, from the viewpoint of easily achieving the effects of the present invention. In this embodiment, the total amount of γ-tocopherol and δ-tocopherol is preferably 300 ppm to 800 ppm, more preferably 450 ppm to 700 ppm, relative to the oil composition of the present invention.

[0042] In a preferred embodiment of the present invention, the tocopherol includes α-tocopherol, from the viewpoint of easily achieving the effects of the present invention. In this embodiment, the α-tocopherol content is preferably 15% by mass or more and 40% by mass or less, more preferably 20% by mass or more and 35% by mass or less, based on the total amount of tocopherol (total amount of tocopherol isomers).

[0043] The α-tocopherol content is preferably 100 ppm to 300 ppm, more preferably 150 ppm to 250 ppm, relative to the oil composition of the present invention.

[0044] In a preferred embodiment of the present invention, from the viewpoint of easily achieving the effects of the present invention, the tocopherol includes α-tocopherol, γ-tocopherol, and δ-tocopherol. In this embodiment, the content of each isomer of tocopherol can be adjusted to satisfy any of the above requirements.

[0045] The total amount of tocopherols and tocotrienols, as well as the content of each isomer, are determined in accordance with "Standard Test Methods for Analysis of Fats and Oils 2.4.10-2003 Tocopherol (Fluorescence Detector - High-Performance Liquid Chromatography)" compiled by the Japan Oil Chemists' Society.

[0046] As tocopherols and tocotrienols, food ingredients containing them in part, or additives (such as commercially available tocopherol preparations) may be used.

[0047] (2) Method for producing a cooking oil composition The cooking oil composition can be manufactured by any method known as a method for manufacturing oil compositions, such that it satisfies the compositional requirements described above. A typical method involves mixing each ingredient that makes up the oil and fat composition while heating it (30-60°C).

[0048] (3) Characteristics of cooking oil compositions The fat composition of the present invention suppresses the increase of polar compounds and the rise in color when subjected to cooking.

[0049] In a preferred embodiment of the present invention, the oil and fat composition of the present invention is used as a commercial oil and fat (commercial frying oil, etc.) that is used for heating and cooking large quantities of food over a long period of time (for example, 20 to 150 hours) using a fryer or the like. Examples of commercial-use oils include those used in any facility that mass-produces fried foods (restaurants, convenience stores, factories, central kitchens, backrooms of mass retailers, etc.).

[0050] According to the oil and fat composition of the present invention, the increase in polar compounds and the rise in color can be suppressed, thereby suppressing the deterioration of the flavor and appearance quality of cooked food obtained by heating, and reducing the frequency of changing the frying oil.

[0051] In a preferred embodiment of the present invention, the oil and fat composition of the present invention suppresses the increase in acid value associated with heating during cooking. For example, even when heated for a long period of time (e.g., 20 to 150 hours) (e.g., 150 to 200°C), the acid value of the oil and fat composition of the present invention is preferably kept within the range of 0.20 to 2.00. In this invention, the acid value is determined in accordance with the "Standard Test Methods for Analysis of Fats and Oils 2.3.1-2013 Acid Value" established by the Japan Oil Chemists' Society.

[0052] (4)Food The present invention also includes food products that have been heated using the oil and fat composition of the present invention.

[0053] In the food product of the present invention, any ingredients and cooking methods can be used, except that it is cooked using the oil and fat composition of the present invention.

[0054] The type of cooking method is not particularly limited, but any cooking method using oil or fat is acceptable. Examples of cooking methods that involve heating include deep-frying (fried food, tempura, deep-fried food, karaage, etc.), stir-frying, and grilling. Of the above, cooking methods that involve heating are preferable to deep-frying, as they involve using a relatively large amount of oil and fat composition and make it easier to obtain the benefits of the present invention.

[0055] The conditions for heating are not particularly limited, and conventionally known conditions (temperature, time, etc.) can be adopted depending on the type of cooked product to be obtained.

[0056] (5) Method for suppressing the formation of polar compounds during cooking The present invention includes a method for suppressing the formation of polar compounds during cooking, comprising the step of using the oil and fat composition of the present invention during cooking.

[0057] In this method, any raw materials and cooking methods can be used, except that the oil and fat composition of the present invention is used for heating and cooking. Regarding other configurations, the above requirements can be adopted as appropriate. [Examples]

[0058] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0059] <Test 1> Manufacturing and analysis of cooking oil compositions. A cooking oil composition was prepared and analyzed using the following method.

[0060] (1) Production of cooking oils and fats composition Based on the formulation shown in the table (under the section "Ingredients for Cooking Oil Composition"), each ingredient was mixed at 50°C to produce a cooking oil composition (hereinafter also simply referred to as "oil composition").

[0061] The raw materials used in this example are as follows: • Rapeseed oil: Product name "Nisshin Canola Oil", manufactured by Nisshin Oillio Group Co., Ltd. • PL60: Refined palm olein, manufactured by Nisshin Oillio Group Ltd., iodine value 60 • Corn oil: Product name "Nissin Corn Oil", manufactured by Nissin Oillio Group Co., Ltd. • Tocopherol preparation: Product name "Tocopherol 80", manufactured by Nisshin Oillio Group Ltd.

[0062] (2) Analysis of cooking oil compositions The following analyses were performed on each of the obtained oil and fat compositions.

[0063] (2-1) Fatty acid composition The fatty acid composition of triglycerides contained in the oils and fats in each oil and fat composition was measured in accordance with the Japan Oil Chemists' Society's "Standard Methods for Analyzing Oils and Fats 2.4.2.2-1996 Fatty Acid Composition" (FID temperature-controlled gas chromatography method). The results are shown in the "Fatty Acid Composition" column of the table. The values ​​in the table correspond to the total amount of fat in each fat composition (unit: mass%).

[0064] Each abbreviation in the table has the following meaning: • "C18:1": Oleic acid • "C18:2": Linoleic acid • "C18:3": alpha-linolenic acid ·“PUFA”: polyunsaturated fatty acid

[0065] (2) Measurement of tocopherols and tocotrienols The tocopherol and tocotrienol content in each oil and fat composition was measured in accordance with "Standard Methods for Analyzing Oils and Fats 2.4.10-2003 Tocopherol (Fluorescence Detector - High-Performance Liquid Chromatography)" compiled by the Japan Oil Chemists' Society. The results are shown in the "Composition of the VE Family" column in the table. The values ​​in the table (except for "α / (αγδ)") correspond to the values ​​(unit: ppm) for each oil and fat composition.

[0066] Each abbreviation in the table has the following meaning: • "α": α-tocopherol (an isomer of tocopherol) • "γ": γ-tocopherol (an isomer of tocopherol) • "δ": δ-tocopherol (an isomer of tocopherol) • "Total": Total amount of tocopherols and tocotrienols • "α / (αγδ)": The ratio of α-tocopherol to the total amount of tocopherol (the total amount of the three types of tocopherol isomers mentioned above) (unit: mass%)

[0067] (2-3) Heating test Each oil and fat composition (100g) was placed in a 200mL beaker and heated using a mantle heater to a temperature of 180°C. Each oil and fat composition was subjected to various analyses using the following methods 50 hours after the start of heating.

[0068] (2-3-1) Chromaticity The chromaticity of each oil and fat composition was measured using a Lovibond colorimeter (product name "Lovibond PFX-I Series SpectroColorimeter," manufactured by The Tintometer Limited) with a 0.5-inch cell, determining the yellow chromaticity (Y value) and red chromaticity (R value). Based on these results, "Y+10R" was calculated and evaluated according to the following criteria. The results are shown in the "Chromaticity" column of the table. Note that a smaller "Y+10R" value indicates a lighter color tone, while a larger "Y+10R" value indicates a darker color tone.

[0069] [Criteria for evaluating chromaticity] Low: Less than 12 High: 12 or higher

[0070] (2-3-2) Polar compound (TPM) The content of polar compounds in each oil and fat composition was measured using a digital edible oil tester (product name "testo270", manufactured by Testo Corporation) and evaluated based on the following criteria. The results are shown in the "Polar Compounds" column of the table. Note that a higher numerical value indicates a greater amount of polar compounds.

[0071] [Evaluation Criteria for Polar Compounds] A: Less than 25% B: 25% or more, less than 30% C: 30% or more but less than 35% D: 35% or more

[0072] (2-3-3) Acid value The acid value of each oil and fat composition was measured in accordance with the "Standard Methods for Analyzing Oils and Fats 2.3.1-2013 Acid Value" established by the Japan Oil Chemists' Society. As a result, the acid values ​​of all the oil and fat compositions were in the range of 0.07 to 0.11.

[0073] [Table 1]

[0074] (3) Results As shown in the table, the oil and fat composition satisfying the requirements of the present invention suppressed the increase in polar compounds and the rise in color even when subjected to heating for a long period of time (50 hours).

[0075] On the other hand, in oil and fat compositions that did not satisfy the requirements of the present invention, an increase in polar compounds or an increase in color was observed. In particular, as shown in Comparative Example 3, it was a surprising finding that even if the amounts of tocopherol and tocotrienol, known as antioxidants, were the same as in the Examples, the amount of polar compounds increased significantly if the polyunsaturated fatty acid content did not meet the requirements of the present invention.

Claims

1. A composition of oils and fats for cooking, The aforementioned oil and fat composition comprises oils and fats, tocopherols, and tocotrienols. The total amount of the tocopherol and tocotrienol is 600 ppm or more and 1000 ppm or less relative to the oil composition. The tocotrienol content is 10 ppm or more and 130 ppm or less relative to the oil composition. The amount of polyunsaturated fatty acids contained in the total constituent fatty acids of the oil and fat is less than 40% by mass of the total amount of the oil and fat. Oil and fat composition for cooking.

2. The tocopherols include γ-tocopherol and δ-tocopherol. The cooking oil composition according to claim 1, wherein the total amount of the γ-tocopherol and the δ-tocopherol is 300 ppm or more and 800 ppm or less relative to the oil composition.

3. The aforementioned tocopherol includes α-tocopherol, The cooking oil composition according to claim 1, wherein the content of α-tocopherol is 15% by mass or more and 40% by mass or less based on the total amount of tocopherol.

4. A food product that has been heated using a cooking oil composition according to any one of claims 1 to 3.

5. A method for producing a cooking oil composition, The above manufacturing method includes a step of preparing an oil and fat composition comprising oils and fats, tocopherols, and tocotrienols. The total amount of the tocopherol and tocotrienol is 600 ppm or more and 1000 ppm or less relative to the oil composition. The tocotrienol content is 10 ppm or more and 130 ppm or less relative to the oil composition. The amount of polyunsaturated fatty acids contained in the total constituent fatty acids of the oil and fat is less than 40% by mass of the total amount of the oil and fat. Manufacturing method.

6. A method for suppressing the formation of polar compounds during cooking, The above method includes a step in which a fat composition containing oil, tocopherol, and tocotrienol is used in heating cooking, The total amount of the tocopherol and tocotrienol is 600 ppm or more and 1000 ppm or less relative to the oil composition. The tocotrienol content is 10 ppm or more and 130 ppm or less relative to the oil composition. The amount of polyunsaturated fatty acids contained in the total constituent fatty acids of the oil and fat is less than 40% by mass of the total amount of the oil and fat. method.

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