Oil and fat composition

Abstract

To provide an oil and fat composition with a low saturated fatty acid content, good shape retention, and good melt-in-the-mouth properties. [Solution] The oil and fat composition has a PSP-type triglyceride content of 8.0% by mass or less in the total triglyceride composition, a PSP-type triglyceride mass ratio of 4.0 or more to SSS-type triglycerides, and a saturated fatty acid content of 23% by mass or less in the total fatty acids constituting the oil and fat.

Description

Technical Field

[0001] The present invention relates to an oil and fat composition.

Background Art

[0002] Conventionally, there have been concerns about the health hazards caused by the intake of oil and fat compositions containing trans fatty acids. Excessive intake of oils and fats containing trans fatty acid residues is a risk factor for coronary heart diseases such as myocardial infarction. Therefore, many countries have regulations on the labeling of trans fatty acids and the use of partially hydrogenated oils and fats containing a large amount of trans fatty acid residues. Also in Japan, consumer interest has been increasing, and a reduction in trans fatty acids is desired.

[0003] On the other hand, even when the intake amount of oils and fats containing a large amount of saturated fatty acids is excessive, there is a pointed-out risk of causing the accumulation of fat in the body leading to hyperlipidemia and obesity. Therefore, the needs of consumers for safety, security, and palatability have not been sufficiently met, and a reduction in saturated fatty acids is also strongly desired.

[0004] For example, Patent Document 1 describes a beta prime stable plastic shortening containing 10 to 20% by weight of beta prime stable crystal hard stock as having a low level of trans fatty acids and saturated fatty acids.

Prior Art Documents

Patent Documents

[0005] [[ID=3l]]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] [ However, in the shortening of Patent Document 1, there was a problem that the oil and fat composition became hard and the melt-in-the-mouth property deteriorated because the addition amount of the hard stock was large.

[0007] Furthermore, other methods to reduce the amount of saturated fatty acids in an oil composition include reducing the amount of oil itself or replacing it with an oil that has a lower saturated fatty acid content. However, while these methods can reduce the amount of saturated fatty acids, they lead to the problem of reduced shape retention of the oil composition.

[0008] This invention has been made in view of the above circumstances, and aims to provide an oil and fat composition with a low saturated fatty acid content, good shape retention, and good melt-in-the-mouth properties. [Means for solving the problem]

[0009] To solve the above problems, the oil and fat composition of the present invention is an oil and fat composition containing PSP-type triglycerides and SSS-type triglycerides as a triglyceride composition, characterized in that the content of PSP-type triglycerides in the total triglyceride composition is 8.0% by mass or less, the mass ratio of PSP-type triglycerides to SSS-type triglycerides is 4.0 or more, and the amount of saturated fatty acids in the total fatty acids constituting the oil and fat is 23% by mass or less.

[0010] The food and beverage of the present invention contains the aforementioned oil and fat composition. [Effects of the Invention]

[0011] The oil and fat composition of the present invention has a low saturated fatty acid content and good shape retention and melt-in-the-mouth properties. Furthermore, the food and beverage of the present invention contains an oil and fat composition that has a low saturated fatty acid content and good shape retention and melt-in-the-mouth properties. [Modes for carrying out the invention]

[0012] An embodiment of the oil and fat composition of the present invention will be described below.

[0013] In this specification, "triglyceride" refers to a substance having a structure in which three fatty acid molecules are ester-bonded to one molecule of glycerol. The "1st position," "2nd position," and "3rd position" of a triglyceride refer to the positions of the ester bonds in glycerol.

[0014] The oil and fat composition of the present invention contains PSP-type triglycerides and SSS-type triglycerides as its triglyceride composition.

[0015] Here, "PSP-type triglycerides" refer to triglycerides in which palmitic acid (P) is ester-bonded to positions 1 and 3, and stearic acid (S) is ester-bonded to position 2. "SSS-type triglycerides" refer to triglycerides in which stearic acid (S) is ester-bonded to positions 1 through 3.

[0016] Examples of fats and oils containing PSP-type triglycerides include palm oil, shea butter, sal fat, cocoa butter, lard, beef tallow, milk fat, fractionated oils thereof, and processed oils thereof (those that have undergone one or more treatments of hardening and transesterification), or hardened oils such as palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, corn oil, olive oil, and sesame oil. These may be used individually or in combination of two or more. Among these, hardened palm oil or hardened fractionated palm oil is preferred as the fat containing PSP-type triglycerides, highly hardened palm oil or highly hardened fractionated palm oil is more preferred, and highly hardened fractionated palm oil is even more preferred. Examples of extremely hardened palm fractionated oils include extremely hardened oil of the high-melting-point portion of palm fractionation, extremely hardened oil of the low-melting-point portion of palm fractionation, extremely hardened oil of the double-olein portion of palm fractionation, extremely hardened oil of the medium-melting-point portion of palm fractionation, the high-melting-point portions thereof, and transesterified oils thereof. Among these, the extremely hardened oil of the high-melting-point portion of the medium-melting-point portion of palm fractionation is particularly preferred. Note that "extremely hardened oil of the high-melting-point portion of the medium-melting-point portion of palm fractionation" refers to the extremely hardened oil of the high-melting-point portion obtained by further fractionating the medium-melting-point portion of palm fractionation.

[0017] The fat and oil composition of the present invention has a PSP-type triglyceride content of 8.0% by mass or less in the total triglyceride composition of the fat and oil. From the viewpoint of improving the melt-in-the-mouth properties of the fat and oil composition, the upper limit of the PSP-type triglyceride content in the total triglyceride composition is preferably 5.0% by mass or less, more preferably 4.0% by mass or less, and even more preferably 2.0% by mass or less. From the viewpoint of improving the shape retention and oxidative stability of the fat and oil composition, the lower limit of the PSP-type triglyceride content in the total triglyceride composition is preferably 0.40% by mass or more, and more preferably 0.60% by mass or more.

[0018] Examples of oils and fats containing SSS-type triglycerides include palm oil, shea butter, sal fat, cocoa butter, lard, beef tallow, milk fat, fractionated oils thereof, and processed oils thereof (those that have undergone one or more treatments of hardening and transesterification), or hardened oils such as palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice bran oil, safflower oil, corn oil, olive oil, and sesame oil. These may be used individually or in combination of two or more.

[0019] The oil and fat composition of the present invention preferably contains 0.030% by mass or more of SSS-type triglycerides in the total triglyceride composition of the oil and fat. From the viewpoint of improving the melt-in-the-mouth properties of the oil and fat composition, the upper limit of SSS-type triglycerides in the total triglyceride composition is preferably 0.30% by mass or less, and more preferably 0.20% by mass or less.

[0020] In addition, in the oil and fat composition of the present invention, the mass ratio of PSP-type triglyceride to SSS-type triglyceride (PSP / SSS) is 4.0 or more. From the viewpoint of improving the shape retention and good melt-in-the-mouth of the oil and fat composition, the lower limit value of the mass ratio of PSP-type triglyceride to SSS-type triglyceride (PSP / SSS) is preferably 5.0 or more, more preferably 8.0 or more, and even more preferably 10 or more. From the viewpoint of improving the shape retention and good melt-in-the-mouth of the oil and fat composition, the upper limit value of the mass ratio of PSP-type triglyceride to SSS-type triglyceride (PSP / SSS) is preferably 20 or less, more preferably 15 or less. By setting the mass ratio of PSP-type triglyceride to SSS-type triglyceride (PSP / SSS) within this range, an oil and fat composition with shape retention and good melt-in-the-mouth can be obtained.

[0021] In the oil and fat composition of the present invention, the amount of saturated fatty acids in all fatty acids constituting the oil and fat is 23% by mass or less. From the viewpoint of improving the melt-in-the-mouth of the oil and fat composition, the upper limit value of the amount of saturated fatty acids is preferably 20% by mass or less, more preferably 14% by mass or less, and even more preferably 10% by mass or less. From the viewpoint of improving the shape retention of the oil and fat composition, the lower limit value of the amount of saturated fatty acids is preferably 1.0% by mass or more, more preferably 4.0% by mass or more, and even more preferably 7.0% by mass or more.

[0022] In the triglyceride composition of the oil and fat composition of the present invention, it is preferable to contain at least one of SSB-type triglyceride or BSS-type triglyceride.

[0023] Here, "SSB-type triglyceride" means a triglyceride in which stearic acid (S) is ester-bonded to the 1st and 2nd positions of the triglyceride, and behenic acid (B) is ester-bonded to the 3rd position of the triglyceride. Further, "BSS-type triglyceride" means a triglyceride in which behenic acid (B) is ester-bonded to the 1st position of the triglyceride, and stearic acid (S) is ester-bonded to the 2nd and 3rd positions of the triglyceride.

[0024] Examples of fats and oils containing SSB-type triglycerides or BSS-type triglycerides include high-elin rapeseed oil hardened oil, fish oil hardened oil, and their interesterified fats and oils. One or more of these can be used in combination, and particularly preferred are high-elin rapeseed extreme hardened oil and its interesterified fats and oils. By containing SSB-type triglycerides or BSS-type triglycerides, it is possible to raise the temperature at which crystallization starts (hereinafter referred to as the crystallization start temperature) when the fat and oil composition is heated and dissolved and then cooled. By raising the crystallization start temperature, it is possible to produce a fat and oil composition without requiring an excessive cooling process.

[0025] From the perspective of raising the crystallization start temperature, the lower limit of the total amount of SSB-type triglycerides and BSS-type triglycerides in the total triglyceride composition of the fat and oil is preferably 0.010% by mass or more, more preferably 0.030% by mass or more, and still more preferably 0.050% by mass or more. From the perspective of improving the mouthfeel of the fat and oil composition, the upper limit of the total amount of SSB-type triglycerides and BSS-type triglycerides in the total triglyceride composition is preferably 0.30% by mass or less, more preferably 0.20% by mass or less, and still more preferably 0.10% by mass or less.

[0026] Also, from the perspectives of improving the shape retention and raising the crystallization start temperature, the mass ratio ((SSB + BSS) / PSP) of the total amount of SSB-type triglycerides and BSS-type triglycerides to PSP-type triglycerides in the fat and oil composition of the present invention is preferably 0.010 to 1.0, more preferably 0.030 to 0.50, and still more preferably 0.050 to 0.30.

[0027] The fat and oil composition of the present invention preferably contains at least one of SBB-type triglycerides or BBS-type triglycerides as the triglyceride composition.

[0028] Here, "SBB-type triglycerides" refer to triglycerides in which stearic acid (S) is ester-bonded to the 1st position of the triglyceride, and behenic acid (B) is ester-bonded to the 2nd and 3rd positions of the triglyceride. Similarly, "BBS-type triglycerides" refer to triglycerides in which behenic acid (B) is ester-bonded to the 1st and 2nd positions of the triglyceride, and stearic acid (S) is ester-bonded to the 3rd position of the triglyceride.

[0029] Examples of oils containing SBB-type triglycerides or BBS-type triglycerides include hydrogenated rapeseed oil with high erucic acid, hydrogenated fish oil, and their transesterified oils. Highly hydrogenated rapeseed oil with high erucic acid and its transesterified oil are preferred, and the transesterified oil of highly hydrogenated rapeseed oil with high erucic acid is more preferred. The inclusion of SBB-type triglycerides or BBS-type triglycerides can raise the crystallization initiation temperature.

[0030] From the viewpoint of raising the crystallization initiation temperature, the lower limit of the total amount of SBB-type triglycerides and BBS-type triglycerides in the total triglyceride composition of the oil and fat is preferably 0.040% by mass or more, more preferably 0.070% by mass or more, and even more preferably 0.10% by mass or more. From the viewpoint of improving the meltability of the oil and fat composition, the upper limit of the total amount of SBB and BBS in the total triglyceride composition is preferably 0.30% by mass or less, more preferably 0.20% by mass or less, and even more preferably 0.15% by mass or less.

[0031] Furthermore, from the viewpoint of improving shape retention and raising the crystallization initiation temperature, the oil composition of the present invention preferably has a mass ratio ((SBB+BBS) / PSP) of the total amount of SBB-type triglycerides and BBS-type triglycerides to PSP-type triglycerides of 0.0010 to 1.0, more preferably 0.0050 to 0.50, even more preferably 0.010 to 0.30, and particularly preferably 0.030 to 0.20.

[0032] Generally, when an oil and fat composition contains an excessive amount of PSP-type triglycerides, its shape retention improves and the crystallization initiation temperature rises, but the melt-in-the-mouth quality of the oil and fat composition is impaired. In contrast, the oil and fat composition of the present invention suppresses the amount of saturated fatty acids in the total fatty acids constituting the oil and fat, while the content of PSP-type triglycerides in the total triglyceride composition is 8.0% by mass or less, and the mass ratio of PSP-type triglycerides to SSS-type triglycerides is 4.0 or more, thereby improving shape retention and achieving good melt-in-the-mouth quality. Furthermore, the oil and fat composition of the present invention can increase the crystallization initiation temperature while improving shape retention and melt-in-the-mouth properties by containing at least one of SSB-type triglycerides, BSS-type triglycerides, SBB-type triglycerides, and BBS-type triglycerides in a specific amount relative to PSP-type triglycerides.

[0033] The oil and fat composition of the present invention preferably has a crystallization initiation temperature of 15°C or higher, and more preferably 20°C or higher.

[0034] In the oil composition of the present invention, the mass ratio of the highly hydrogenated oil from the fractionated high-melting-point portion of the palm fraction to the total amount of highly hydrogenated rapeseed oil with high erucic acid and transesterified oils of highly hydrogenated rapeseed oil with high erucic acid is preferably 0.10 to 9.0, and more preferably 0.20 to 5.0. By setting the mass ratio of the highly hydrogenated oil from the fractionated high-melting-point portion of the palm fraction to the total amount of highly hydrogenated rapeseed oil with high erucic acid and transesterified oils of highly hydrogenated rapeseed oil with high erucic acid within this range, it is possible to increase the crystallization initiation temperature while improving shape retention and melt-in-the-mouth properties.

[0035] Furthermore, the oil and fat composition of the present invention may contain various materials such as emulsifiers, waxes, carbohydrates, milk and dairy products, proteins derived from sources other than milk, flavors, coloring agents, and antioxidants.

[0036] Examples of emulsifiers include glycerin fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin esters (polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters), sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin (soy lecithin, egg yolk lecithin, sunflower lecithin), enzymatically hydrolyzed lecithin (soy lysolecithin, egg yolk lysolecithin), saponins, calcium stearoyl lactylate, sodium stearoyl lactylate, modified starches (etherified carboxymethyl starch, hydroxypropyl starch, esterified starch phosphate, sodium octenyl succinate starch, starch acetate, moist heat treated starch, acid treated starch, cross-linked starch, pregelatinized starch, indigestible starch, etc.), sphingolipids, plant sterols, bile powder, and tomato glycolipids. These may be used individually or in combination of two or more types.

[0037] Examples of waxes include plant waxes such as Japanese wax, candelilla wax, carnauba wax, and rice wax, and animal waxes such as lanolin and beeswax. These may be used individually or in combination of two or more types.

[0038] Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.); oligosaccharides such as fructooligosaccharides, galactooligosaccharides (4'-galactosyl lactose), xylooligosaccharides, beet oligosaccharides (raffinose), soybean oligosaccharides (raffinose, stachyose), lactulose oligosaccharides (lactosucrose, etc.); and dextrins. Dextrin, maltodextrin, isomaltodextrin (branched maltodextrin), corn syrup, powdered syrup, cyclodextrin, branched cyclodextrin, roasted dextrin, high molecular weight dextrin, indigestible dextrin), inulins (inulin, inulin hydrolysate, agave inulin), thickening polysaccharides (LM pectin, HM pectin, pullulan, guar gum, guar gum hydrolysate, xanthan gum, gum arabic, ghati gum, natti gum) Polysaccharides such as bouillon gum, deacylated gellan gum, locust bean gum, tara gum, galactomannan, glucomannan, konjac mannan, curdlan, carrageenan, karaya gum, cassia gum, tamarind seed gum, tragacanth gum, fenugreek gum, psyllium seed gum, succinoglycan, ramzan gum, alginic acid, sodium alginate, PGA (propylene glycol alginate), soybean polysaccharides, methylcellulose, carboxymethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, agar, fucoidan, porphyran, laminaran), starch, resistant starch, isomaltulose, polydextrose, indigestible glucan, arabinogalactan, etc.; sugar alcohols such as erythritol, sorbitol, xylitol, maltitol, lactitol, reduced isomaltulose, mannitol; These are some examples. These can be used individually or in combination of two or more.

[0039] Examples of dairy products include milk. Examples of dairy products include skim milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skimmed concentrated milk, unsweetened condensed milk, sweetened condensed milk, unsweetened skimmed condensed milk, sweetened skimmed condensed milk, whole milk powder, skimmed milk powder, milk protein concentrate, cream powder, total milk protein, acid casein, rennet casein, sodium caseinate, potassium caseinate, whey protein, milk peptides which are enzymatic hydrolysates of these, whey powder, buttermilk powder, etc. These may be used individually or in combination of two or more.

[0040] Proteins derived from sources other than milk include soybean proteins (soy protein, soybean isolate protein, pea protein, broad bean protein, mung bean protein, kidney bean protein, lentil protein, chickpea protein, lupin bean protein, peanut protein, cowpea protein), seed proteins (proteins derived from sesame, canola, coconut, olive, sunflower, peanut, beet, cotton, almond, etc.), grain proteins (proteins derived from corn, buckwheat, wheat, oats, rice, etc.), collagen, collagen peptides, gelatin, and other proteins. These may be used individually or in combination of two or more.

[0041] The method for producing the oil and fat composition of the present invention is not particularly limited, but it can usually be produced by dissolving the oil and fat under heating, adding other components as needed to the dissolved oil and fat, uniformly dispersing them by a known method, cooling, and then, if necessary, storing them at a constant temperature for a certain period of time and then adjusting the temperature to 20°C, or by uniformly dispersing them and then rapidly cooling and plasticizing them. If the oil and fat to be incorporated into the oil and fat composition of the present invention is a plastic oil or fat, the oil and fat composition of the present invention can be obtained by rapidly cooling and plasticizing these oils and fats using a bottler, combinator, perfector, nexus, polaron, ronoter, etc.

[0042] Examples of foods and beverages containing the oil and fat composition of the present invention include gel-like foods such as jellies, dressings, and foods for the elderly, as well as bread, Japanese and Western confectionery, roux (curry roux, stew roux, etc.), fillings for prepared foods, chocolate, butter cream, and the like.

[0043] The oil and fat compositions of the present invention are not limited to the embodiments described above. [Examples]

[0044] The oil and fat compositions of the present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0045] <Preparation of oil and fat composition> (Manufacturing of transesterified oils and fats) [Extremely hardened oil from the soft part of palm fiber, transesterified oil] Sodium methylate was added as a catalyst to highly hardened palm oil from the soft tissue fraction, and a transesterification reaction was carried out under reduced pressure. After the transesterification reaction, the oil was washed with water, dehydrated, decolorized, and deodorized to obtain transesterified oil.

[0046] [Transesterified oil from highly erucic rapeseed oil] High erucic acid rapeseed superhydrogenated oil was treated with sodium methylate as a catalyst, and a transesterification reaction was carried out under reduced pressure. After the transesterification reaction, the oil was washed with water, dehydrated, decolorized, and deodorized to obtain transesterified oil.

[0047] Oil and fat compositions (oil and fat compositions consisting of an oil phase) having the composition shown in the "Oil and Fat Composition" column of Table 1 were prepared using the method described below. The units of the numerical values ​​in the "Oil and Fat Composition" column of Table 1 are "mass%".

[0048] For each of the oil and fat compositions described in Table 1, the oils and fats shown in the "Oil and Fat Composition" section were mixed and stirred, and the resulting mixture was adjusted to 80 °C and then rapidly cooled to 5 °C and held for 5 minutes, and then stored at 37 °C for 3 days and then adjusted to 20 °C and held for 1 hour for preparation. For each of the oil and fat compositions described in Table 2, they were prepared in the same manner as each of the oil and fat compositions described in Table 1, except that the storage condition was changed to storage at 37 °C for 14 days.

[0049] (Analysis of Triglyceride Composition) For canola oil, linseed oil, high-oleic acid rapeseed fully hydrogenated oil, and the transesterified oil of high-oleic acid rapeseed fully hydrogenated oil, they were analyzed based on the gas chromatography method ("2.4.2.2 - 2013 Fatty Acid Composition (FID Temperature Programming Gas Chromatography Method)" and "Award 2 - 2013 2-Position Fatty Acid Composition" of the Standard Oil and Fat Analysis Test Method (Japan Oil Chemists' Society)), and the content of each triglyceride was calculated based on the analysis results. For other fully hydrogenated oils, LC / MS / MS was used, and the content of each triglyceride was quantified by the calibration curve method under the following conditions.

[0050] <LC Conditions> Apparatus: 1290 Infinity (manufactured by Agilent Technologies) Column: Cadenza CD-C18HT 75x3mm 3μm Mobile Phase and Mixing Ratio: Solution A 0.1% Ammonium Formate IPA 70% Solution B Acetonitrile 30% Flow Rate: 0.2 mL / min Column Temperature: 30 °C (for SSS quantification), 9 °C (for PSP quantification) Sample Injection Volume: 1 μL Apparatus: 6460 (manufactured by Agilent Technologies) Ionization Method: ESI Positive Transition: PSP m / z 852.8>579.4 SSS m / z 908.8>607.4

[0051] The results are shown in the "TG Composition" section of Table 1.

[0052] The meaning of each item in "TG Composition" in Table 1 is as follows (wherein "P" means palmitic acid, "S" means stearic acid, and "B" means behenic acid). "PSP": The ratio of PSP-type triglycerides to the total constituent fatty acids in an oil and fat composition (unit: mass%) "PSP / SSS": The mass ratio of PSP-type triglycerides to the amount of SSS-type triglycerides in the total constituent fatty acids of an oil and fat composition. "(SSB+BSS) / PSP": PSP-type triglycerides in the total constituent fatty acids of the lipid composition. Mass ratio of the total amount of SSB-type triglycerides and BSS-type triglycerides to riserides "(SBB+BBS) / PSP": The mass ratio of the total amount of SBB-type triglycerides and BBS-type triglycerides to PSP-type triglycerides in the total constituent fatty acids of the oil composition.

[0053] <Evaluation of oil and fat composition> The physical properties of each of the oil and fat compositions obtained above were evaluated according to the following criteria. [Shape retention] The shape retention of each oil and fat composition was evaluated according to the following criteria. ◎: No fluid flow occurred even when the test tube was tilted 90°. ○: The sample did not flow even when the test tube was tilted 90°, but the surface of the sample deformed slightly. ×: When the test tube was tilted 90°, the sample deformed significantly and flowed. [Melts in your mouth] The texture of each oil and fat composition when placed in the mouth in appropriate amounts was evaluated according to the following criteria. ◎: It had no solid texture and dissolved and disappeared quickly in the mouth. ○: It had no solid texture and easily disappeared from the mouth. ×: Has a solid texture and lingers in the mouth for a long time. [Crystallization start temperature] 5 mg of the sample was weighed into a sample pan and cooled at 10°C / min using a DSC (PerkinElmer DSC8000). The temperature at which the crystallization peak began to rise (extracorporealization start temperature) was defined as the crystallization start temperature. [Peroxide Value (POV) Reduction Rate (Oxidation Stability)] After completely dissolving the samples stored at 37°C for 14 days, they were homogenized by stirring and then measured according to the Standard Method for Analysis of Fats and Oils (Japan Oil Chemists' Society) "2.5.2.1-2013". Based on the reference example, the percentage reduction in POV for each fat composition was calculated using the following formula. POV reduction rate (%) = 100 - {(POV per gram of linseed oil in each oil composition / POV of the reference example) × 100} The POV per gram of linseed oil in each oil composition = POV of each oil composition ÷ {(100 - percentage of superhydrogenated oil added) / 100}

[0054] [Table 1]

[0055] [Table 2]

[0056] As shown in Tables 1 and 2, the oil and fat composition (Examples 1-18) in which the content of PSP-type triglycerides in the total triglyceride composition is 8.0% by mass or less, the mass ratio of PSP-type triglycerides to SSS-type triglycerides is 4.0 or more, and the amount of saturated fatty acids in the total fatty acids constituting the oil and fat is 23% by mass or less, was able to improve the shape retention, melt-in-the-mouth properties, and oxidative stability of the oil and fat composition.

[0057] Furthermore, among the fat and oil compositions in which the mass ratio of the total amount of SSB-type triglycerides and BSS-type triglycerides to PSP-type triglycerides ((SSB+BSS) / PSP) is 0.010 to 1.0, it was confirmed that Examples 8, 9, 12, and 13, compared to Example 2, satisfied the above effects while also raising the crystallization initiation temperature.

[0058] Oil and fat compositions (Examples 9 and 13) in which the mass ratio ((SBB + BBS) / PSP) of the total amount of SBB-type triglycerides and BBS-type triglycerides to PSP-type triglycerides was 0.030 to 0.20 showed an increase in the crystallization initiation temperature compared to Example 8 (same as Example 9) and Example 12 (same as Example 13), which had the same PSP-type triglyceride content.

[0059] On the other hand, Comparative Examples 1-4, in which the mass ratio of PSP-type triglycerides to SSS-type triglycerides (PSP / SSS) was less than 4.0, showed impaired shape retention. Furthermore, Comparative Example 5, which contained more than 8.0% by mass of PSP-type triglycerides, and Comparative Example 6, in which the amount of saturated fatty acids in the total fatty acids constituting the oil was more than 23% by mass, exhibited poor melt-in-the-mouth properties.

[0060] Thus, because the oil and fat composition of the present invention has a low amount of saturated fatty acids in the total fatty acids that make up the oil and fat, it can reduce the risk of fat accumulation in the body when consumed. Furthermore, the oil and fat composition of the present invention has good shape retention, melt-in-the-mouth properties, and oxidative stability, and the crystallization initiation temperature can also be raised, so it can be manufactured without requiring an excessive cooling process.

Claims

1. A fat and oil composition containing PSP-type triglycerides and SSS-type triglycerides as triglyceride composition, The content of the PSP-type triglycerides in the total triglyceride composition is 8.0% by mass or less. The mass ratio of the PSP-type triglyceride to the SSS-type triglyceride (PSP / SSS) is 4.0 or higher. A fat and oil composition in which the amount of saturated fatty acids in the total fatty acids constituting the fat and oil is 23% by mass or less.

2. The oil and fat composition according to claim 1, wherein the content of the PSP-type triglyceride in the total triglyceride composition is 0.6% by mass or more.

3. The triglyceride composition contains at least one of SSB-type triglycerides or BSS-type triglycerides. The oil and fat composition according to claim 1 or 2, wherein the mass ratio ((SSB + BSS) / PSP) of the total amount of the SSB type triglyceride and the BSS type triglyceride to the PSP type triglyceride is 0.010 to 1.

0.

4. The triglyceride composition contains at least one of SBB-type triglycerides or BBS-type triglycerides. The oil and fat composition according to any one of claims 1 to 3, wherein the mass ratio ((SBB + BBS) / PSP) of the total amount of the SBB type triglyceride and the BBS type triglyceride to the PSP type triglyceride is 0.0010 to 1.

0.

5. Food and beverages containing the oil and fat composition according to any one of claims 1 to 4.

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