Oil and fat composition and method for inhibiting phase separation in oil and fat composition

Abstract

To provide a fat composition in which a layer separation is suppressed, irrespective of containing fat, ethanol, and water.SOLUTION: The present invention is an oil composition comprising oil, ethanol, water and polyglycerol condensed ricinoleic acid ester, in which the content of the water is 0.05 mass% or larger to 1.10 mass% or smaller with respect to the oil composition, the content of the polyglycerol condensed ricinoleic acid eater is 0.4 mass times or larger of the water content, and the content of the polyglycerol condensed ricinoleic acid ester is 5.0 mass% or smaller to the oil composition.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an oil or fat composition and a method for inhibiting phase separation in an oil or fat composition. [Background technology]

[0002] Various bacteriostatic agents are used to inhibit bacterial growth and prevent food spoilage.

[0003] As a bacteriostatic agent, an alcohol preparation, in particular, an aqueous ethanol preparation (a mixture of ethanol and water that mainly contains ethanol) is widely used (for example, see Non-Patent Document 1). [Prior art documents] [Non-patent literature]

[0004] [Non-Patent Document 1] Voluntary Standards for Alcohol Preparations (Food Additives) (Japan Food Cleaning Agent Hygiene Association, Established on April 1, 2014) Summary of the Invention [Problem to be solved by the invention]

[0005] However, in alcohol preparations such as hydrous ethanol, the ethanol evaporates, making it difficult to maintain the bacteriostatic effect for a long period of time. Therefore, it has been considered to use a mixture of aqueous ethanol and a component that is difficult to volatilize (e.g., fats and oils) as a bacteriostatic agent. However, there is a problem that a mixture containing water undergoes phase separation, making it difficult to use as a bacteriostatic agent.

[0006] The present invention has been made in view of the above circumstances, and has an object to provide an oil and fat composition in which phase separation is suppressed despite containing an oil and fat, ethanol, and water. [Means for solving the problem]

[0007] The present inventors have found that the above-mentioned problems can be solved by adjusting the content or blending ratio of the polyglycerol condensed ricinoleate in an oil-and-fat composition containing an oil, ethanol, water, and a polyglycerol condensed ricinoleate, and have thus completed the present invention. More specifically, the present invention provides the following.

[0008] (1) An oil composition comprising: The composition contains fats and oils, ethanol, water, and polyglycerol condensed ricinoleic acid ester, The water content is 0.05% by mass or more and 1.10% by mass or less based on the oil and fat composition, The content of the polyglycerol condensed ricinoleate is 0.4 times or more by mass of the water content, The content of the polyglycerol condensed ricinoleic acid ester is 5.0% by mass or less based on the oil and fat composition. Oil composition.

[0009] (2) The oil-and-fat composition according to (1), wherein the content of the polyglycerol condensed ricinoleate is 0.1% by mass or more and 5.0% by mass or less, based on the mass of the oil-and-fat composition.

[0010] (3) The oil or fat composition according to (1) or (2), which is used for coating food.

[0011] (4) A method for suppressing phase separation in an oil composition containing an oil, ethanol, and water, comprising: The oil composition includes a step of blending a polyglycerol condensed ricinoleic acid ester in an amount of 5.0% by mass or less and 0.4 times by mass or more of the water content in the oil composition, The water content is 0.05% by mass or more and 1.10% by mass or less with respect to the oil and fat composition. method.

[0012] (5) The method according to (4), wherein the amount of the polyglycerol condensed ricinoleate is 0.1% by mass or more and 5.0% by mass or less based on the oil and fat composition. Effect of the Invention

[0013] According to the present invention, there is provided an oil and fat composition in which phase separation is suppressed despite containing an oil and fat, ethanol, and water. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] Hereinafter, an embodiment of the present invention will be described, but the present invention is not limited thereto.

[0015] <Oil composition> The oil and fat composition of the present invention satisfies all of the following requirements. (Requirement 1) The composition contains fats and oils, ethanol, water, and polyglycerol condensed ricinoleic acid ester. (Requirement 2) The water content is 0.05% by mass or more and 1.10% by mass or less based on the oil and fat composition. (Requirement 3) The content of polyglycerol condensed ricinoleic acid ester is 0.4 times or more by mass the content of water. (Requirement 4) The content of the polyglycerol condensed ricinoleate is 5.0% by mass or less based on the oil and fat composition.

[0016] In order to mix an aqueous component such as hydrous ethanol with fats and oils, it is usually considered to use an emulsifier. However, as a result of investigations by the present inventors, it was found that even when an emulsifier is used, the aqueous ethanol and the oil or fat cannot always be mixed, and there is a possibility that layer separation occurs.

[0017] As a result of further investigations, the present inventors have made the unexpected discovery that by blending a polyglycerol condensed ricinoleic acid ester or the like so as to satisfy all of the above requirements 1 to 4, the aqueous ethanol and the fat or oil can be mixed well and layer separation can be suppressed.

[0018] Specifically, it was found that, in order to suppress phase separation between the aqueous ethanol and the oil, it is necessary to use a predetermined amount of polyglycerol condensed ricinoleic acid ester (i.e., satisfying requirements 1 and 4), to adjust the water content within a predetermined range (i.e., satisfying requirement 2), and further to adjust the mass ratio of polyglycerol condensed ricinoleic acid ester to water (i.e., satisfying requirement 3).

[0019] The action of the present invention is not clear, but is presumed to be as follows. Ethanol has high compatibility with both water and fats and oils, but low compatibility with fats and oils and water. Therefore, when the water content is high (for example, 0.05% by mass or more relative to the total composition), layer separation may occur. In such a case, in order to prevent layer separation, it is considered to add an emulsifier having a solubilizing function or an emulsifying function. On the other hand, alcohols such as ethanol have high compatibility with both water and oils and fats, and therefore make the interface unclear, and can therefore demulsify the emulsion obtained by the emulsifier. However, as a result of the investigations conducted by the present inventors, the unexpected finding was obtained that the use of a polyglycerol condensed ricinoleic acid ester can suppress such demulsification and prevent phase separation (requirement 1).The reason for this is presumably that the polyglycerol condensed ricinoleic acid ester contains an ester group, which is a polar group (hydrophilic group), in the lipophilic group, and thus easily embraces water. As a result of further investigations by the present inventors, it was found that, from the viewpoint of stably preventing phase separation, it is necessary to adjust the content of the polyglycerol condensed ricinoleate in accordance with the amount of water contained in the entire composition, i.e., the content of the polyglycerol condensed ricinoleate needs to be adjusted to 0.4 times or more by mass the amount of water contained in the entire composition (requirement 3). However, in order to stably exert the effect of suppressing phase separation according to the present invention, it was necessary to set the upper limit of the water content to 1.10 mass % or less with respect to the entire composition (requirement 2). It was also found that by adjusting the content of the polyglycerol condensed ricinoleate to 5.0% by mass or less based on the oil and fat composition, phase separation can be suppressed without impairing the flavor of the oil and fat (requirement 4).

[0020] The above-mentioned effects confirmed by using polyglycerol condensed ricinoleic acid ester were difficult to achieve when other emulsifiers (pentaglycerol trioleate, decaglycerol pentaoleate, etc.) were used instead of polyglycerol condensed ricinoleic acid ester.

[0021] In the present invention, "layer separation" means that in a composition containing at least fats and oils, ethanol, and water, an aqueous component (i.e., ethanol and water, etc.)-containing layer and an oily component (i.e., fats and oils, etc.)-containing layer are separated. In the present invention, the aqueous component-containing layer may contain an oily component by emulsification and / or solubilization. Also, the oily component-containing layer may contain an aqueous component by emulsification and / or solubilization.

[0022] In a composition containing at least an oil or fat, ethanol, and water, two separate layers, an upper layer and a lower layer, are usually formed in a "layer separated" state. In such cases, which layer will be the upper layer and which will be the lower layer will be determined depending on the specific gravities of the aqueous component-containing layer and the oily component-containing layer. For example, when the main component of the aqueous component-containing layer is ethanol (which has a lighter specific gravity than fats and oils), the aqueous component-containing layer is located above the oily component-containing layer. On the other hand, when the main component of the aqueous component-containing layer is water (which has a higher specific gravity than fats and oils), the aqueous component-containing layer is located below the oily component-containing layer. The occurrence of "layer separation" can be identified by the method shown in the Examples.

[0023] In the present invention, "layer separation is suppressed" means that in a composition containing at least an oil, ethanol, and water, separation into an aqueous component (i.e., ethanol and water, etc.)-containing layer and an oily component (i.e., oil, etc.)-containing layer does not occur for a long period of time (e.g., preferably one day or more, more preferably two days or more, and even more preferably three days or more) after production of the oil composition.

[0024] In the present invention, "ethanol and fats and oils are mixed" means that in a composition containing at least fats and oils, ethanol, and water, the aqueous component (i.e., ethanol and water, etc.)-containing layer and the oily component (i.e., fats and oils, etc.)-containing layer are not separated into two or more upper and lower layers, but are in an emulsified state (W / O, etc.) or a solubilized state.

[0025] The composition of the oil composition of the present invention will be described below.

[0026] (Polyglycerol condensed ricinoleic acid ester) Polyglycerol condensed ricinoleic acid ester (PGPR) is an ester obtained by esterification reaction of condensed ricinoleic acid with polyglycerol. Condensed ricinoleic acid can be obtained by polycondensation of ricinoleic acid (known as a fatty acid that is the main component of castor oil).

[0027] The polyglycerol condensed ricinoleate of the present invention may be any known emulsifier that is blended into foods, etc. Examples of such polyglycerol condensed ricinoleate include commercially available products such as those under the trade name "Poem PR-400" (manufactured by Riken Vitamin Co., Ltd.) and those under the trade name "Sunsoft No. 818JC" (manufactured by Taiyo Kagaku Co., Ltd.).

[0028] The content of the polyglycerol condensed ricinoleate in the oil composition of the present invention is at least 0.4 times by mass the content of water contained in the oil composition and at most 5.0% by mass based on the oil composition.

[0029] The lower limit of the content of the polyglycerol condensed ricinoleic acid ester in the oil composition of the present invention is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and even more preferably 1.0% by mass or more, from the viewpoint of more easily suppressing phase separation in the oil composition.

[0030] The upper limit of the content of the polyglycerol condensed ricinoleic acid ester in the oil and fat composition of the present invention is preferably 4.0 mass% or less, more preferably 3.0 mass% or less, and even more preferably 2.0 mass% or less, from the viewpoint of not impairing the flavor of the oil and fat composition.

[0031] (Oils and fats) As the fat or oil in the present invention, any fat or oil known as edible fat or oil can be used. The fat or oil may be used alone or in combination of two or more kinds. When a plurality of kinds of fat or oil are combined, the blending ratio is appropriately set according to the flavor to be obtained.

[0032] The fats and oils in the present invention include, for example, animal and vegetable oils, and processed fats and oils derived from animal and vegetable oils, etc. Specific examples include vegetable fats and oils (rapeseed oil (canola oil, etc.), corn oil, soybean oil, cottonseed oil, safflower oil, sesame oil, peanut oil, olive oil, grapeseed oil, palm oil, coconut oil, rice bran oil, etc.), animal fats and oils (beef tallow, lard, milk fat, fish oil, etc.), hardened oils or interesterified oils of these fats and oils, and liquid or solid oils obtained by fractionating these fats and oils.

[0033] In the present invention, the oils and fats are preferably liquid at 10°C from the viewpoint of workability, refined oils and fats are preferred from the viewpoint of not impairing the flavor, and roasted sesame oil, olive oil, etc. are preferred from the viewpoint of easily imparting a good flavor.

[0034] The content of the oil or fat in the oil or fat composition of the present invention can be adjusted arbitrarily within a range that can prevent the evaporation of ethanol, and is not particularly limited.

[0035] The lower limit of the oil / fat content in the oil / fat composition of the present invention is preferably 85.0% by mass or more, more preferably 90.0% by mass or more, and even more preferably 95.0% by mass or more, based on the oil / fat composition.

[0036] The upper limit of the oil / fat content in the oil / fat composition of the present invention is preferably 99.8% by mass or less, more preferably 99.5% by mass or less, even more preferably 98.0% by mass or less, and even more preferably 95.0% by mass or less, based on the oil / fat composition.

[0037] (ethanol and water) In the present invention, ethanol is a component that exhibits a bacteriostatic effect. Usually, ethanol is blended into the oil and fat composition as hydrous ethanol (i.e., a mixture of ethanol and water).

[0038] In the present invention, ethanol and water can be used in a blending ratio that is generally employed in alcoholic preparations. For example, the proportion of ethanol at 15° C. may be preferably 35% by mass or more and 98% by mass or less, more preferably 37% by mass or more and 95% by mass or less, and even more preferably 40% by mass or more and 91% by mass or less, based on the total amount of ethanol and water.

[0039] The mixing ratio of ethanol and water in the present invention may be adjusted based on the following provisions of the Voluntary Standards for Alcoholic Preparations (Food Additives) (Japan Food Detergent Hygiene Association, enacted on April 1, 2014). "The main ingredient, alcohol (ethanol), meets the quality standards for fermented alcohol described in the Japan Alcohol Association Standard JAAS001:2012 "Ethanol" established by the Japan Alcohol Association, and the alcohol concentration in the formulation at 15°C is 45% (37.88% by weight) or more and less than 90% (85.70% by weight)."

[0040] The water content in the oil and fat composition of the present invention is from 0.05% by mass to 1.10% by mass, both inclusive, based on the oil and fat composition. However, the origin of the water contained in the oil and fat composition of the present invention is not limited to hydrous ethanol. For example, a small amount of water may be contained in components such as oils and fats, and water itself may be added to the oil and fat composition of the present invention. Therefore, in the present invention, the terms "water content in the oil and fat composition", "mass of water contained in the oil and fat composition", "content of water in the oil and fat composition", and the like refer to the total amount of water (regardless of origin) contained in the oil and fat composition, unless otherwise specified.

[0041] The lower limit of the water content in the oil and fat composition of the present invention is preferably 0.10% by mass or more, more preferably 0.15% by mass or more, based on the oil and fat composition.

[0042] The upper limit of the water content in the oil and fat composition of the present invention is preferably 1.00% by mass or less, and more preferably 0.85% by mass or less, based on the oil and fat composition.

[0043] The ethanol content in the oil and fat composition of the present invention can be adjusted arbitrarily within a range in which a bacteriostatic effect can be exhibited, and is not particularly limited.

[0044] From the viewpoint of easily exerting a good bacteriostatic effect, the lower limit of the ethanol content in the oil and fat composition of the present invention is preferably 0.06 mass% or more, more preferably 0.08 mass% or more, 0.4 mass% or more, 0.8 mass% or more, 1.6 mass% or more, 2.4 mass% or more, 3.0 mass% or more, or 5.0 mass% or more, relative to the oil and fat composition. The upper limit of the ethanol content in the oil and fat composition of the present invention is preferably 7.0 mass% or less, more preferably 6.0 mass% or less, 5.0 mass% or less, 4.0 mass% or less, 3.0 mass% or less, or 2.0 mass% or less, relative to the oil and fat composition. Note that the above values ​​all refer to the content of ethanol itself in the oil and fat composition. Therefore, when the ethanol contained in the oil and fat composition is in the form of hydrous ethanol, the content of components other than ethanol (water, etc.) is not included in the above values.

[0045] (Other Ingredients) The oil and fat composition of the present invention may contain other components than those described above, provided that the effects of the present invention are not impaired. Examples of such components include emulsifiers other than polyglycerol condensed ricinoleic acid esters, antioxidants such as tocopherols, and antifoaming agents such as silicone oil. In addition, the composition may contain components that have a function of supporting bacteriostatic action, such as linear saturated fatty acids having 6 to 12 carbon atoms, monoglycerides of linear saturated fatty acids having 6 to 12 carbon atoms, and organic acids. These may be used alone or in combination of two or more. The blending amounts of these components are appropriately set depending on the effects to be obtained.

[0046] (Ratio of each ingredient) In the oil and fat composition of the present invention, the effects of the present invention can be more easily achieved by adjusting the blending ratio of each component.

[0047] In the oil composition of the present invention, the content of the polyglycerol condensed ricinoleate is 0.4 times or more by mass of the water content. In other words, in the oil composition of the present invention, the ratio of the mass of the polyglycerol condensed ricinoleate contained in the oil composition to the mass of the water contained in the oil composition (PGPR / total H2O) is 0.4 or more.

[0048] The lower limit of "PGPR / total H2O" is preferably 1.0 or more, and more preferably 2.0 or more.

[0049] The upper limit of "PGPR / total H2O" is not particularly limited, but is preferably 10.0 or less, and more preferably 5.0 or less.

[0050] In the oil-and-fat composition of the present invention, from the viewpoint of making the effects of the present invention more easily obtainable, it is preferable to adjust the content of the polyglycerol condensed ricinoleate to 0.5 times or more by mass of the water content derived from sources other than fats and oils. In other words, in the oil-and-fat composition of the present invention, the ratio of the mass of the polyglycerol condensed ricinoleate contained in the oil-and-fat composition to the mass of the water derived from sources other than fats and oils (PGPR / added H2O) is 0.5 or more. The "content of water derived from other than fats and oils" refers to the total amount of water other than the water contained in the fats and oils that are the raw materials blended into the fat and oil composition. Examples of "water derived from other than fats and oils" include water in aqueous ethanol, water contained in aqueous components, and water itself (sterilized water, distilled water, etc.).

[0051] The lower limit of "PGPR / added H2O" is preferably 1.0 or more, and more preferably 2.0 or more.

[0052] The upper limit of "PGPR / added H2O" is preferably 10.0 or less, more preferably 5.0 or less.

[0053] <Form of the oil composition> The form of the oil or fat composition of the present invention is not particularly limited, and may be, for example, an emulsion containing an oil phase and an aqueous phase immediately before use (such as coating on food).

[0054] The oil and fat composition of the present invention is usually in a solubilized state and / or an emulsified state. When the water content in the oil and fat composition is 0.2% by mass or less, the oil and fat composition is often in a solubilized state, and when the water content in the oil and fat composition is 0.4% by mass or more, the oil and fat composition is often in an emulsified state.

[0055] <Method of producing oil and fat composition> The oil and fat composition of the present invention is not particularly limited, and any method known as a method for producing a composition containing an oil and fat can be used. For example, the oil and fat composition can be produced by mixing and stirring the components that constitute the oil and fat composition.

[0056] <Preservation of oil and fat composition> Since the oil and fat composition of the present invention contains ethanol, from the viewpoint of preventing the evaporation of ethanol, it is preferable to store the oil and fat composition in a sealed container after its production until immediately before its use (for coating food, etc.).

[0057] Since the oil and fat composition of the present invention contains ethanol, from the viewpoint of preventing the evaporation of ethanol, the oil and fat composition is preferably stored at a temperature lower than the temperature at which the evaporation of ethanol is promoted (for example, less than 50°C).

[0058] Although the oil and fat composition of the present invention contains an oil and fat and ethanol, phase separation is suppressed. For example, the oil and fat composition of the present invention is well suppressed from phase separation for preferably 1 day or more, more preferably 2 days or more, and even more preferably 3 days or more after production.

[0059] The oil and fat composition of the present invention is preferably filled into a container within 3 days after production. However, even if layer separation is observed in the oil and fat composition of the present invention, the layer separation can be easily suppressed again by stirring or the like, and the state can be maintained. Therefore, even if a long period of time (e.g., six months or more) has passed since production, the oil and fat composition of the present invention can be used for various purposes by appropriately stirring or the like before use (e.g., within 3 days before use). The stirring method is not particularly limited, and examples thereof include shaking a container filled with the oil or fat composition by any means (hand, machine, etc.).

[0060] <Uses of the oil composition> Although the oil and fat composition of the present invention contains an oil and fat and ethanol, phase separation is suppressed. Moreover, in the oil and fat composition of the present invention, ethanol is less likely to volatilize due to the action of the oil and fat. Therefore, the oil and fat composition of the present invention can be used as a substitute for conventional alcohol preparations. Specifically, the oil and fat composition of the present invention can be preferably used as a bacteriostatic agent for preventing food spoilage, and more preferably used for coating food.

[0061] When the oil or fat composition of the present invention is used for coating food, the type of food to be coated is not particularly limited, and any food capable of retaining the oil or fat composition of the present invention on its surface can be used. Such foods include noodles (pasta, udon, soba, etc.), breads (white bread, sweet bread, etc.), rice (onigiri, etc.), etc.

[0062] When the oil and fat composition of the present invention is used for coating food, the temperature of the food to be coated (product temperature) is preferably 50°C or lower, and more preferably 30°C or lower, from the viewpoint that the ethanol contained in the oil and fat composition of the present invention is less likely to volatilize.

[0063] When the oil or fat composition of the present invention is used for coating food, the coating method is not particularly limited, and any method can be used that can cover a part or all of the surface of the food to be coated with the oil or fat composition of the present invention. Such methods include spraying, painting, dipping, and the like.

[0064] When the oil or fat composition of the present invention is used for coating food, the amount of the oil or fat composition of the present invention applied to the food is appropriately determined depending on the type of food, the degree of bacteriostatic effect to be obtained, etc.

[0065] When the oil and fat composition of the present invention is used for coating food, after coating the food with the oil and fat composition of the present invention, it is preferable not to expose the food to temperatures that promote the evaporation of ethanol (e.g., 50°C or higher) in order to prevent the evaporation of ethanol contained in the oil and fat composition of the present invention. For example, after coating a food with the oil or fat composition of the present invention, it is preferable not to heat the food at all (e.g., at a temperature of 50°C or higher) or not to heat the food (e.g., at a temperature of 50°C or higher) until immediately before eating.

[0066] <Method to suppress phase separation> As described above, in an oil-and-fat composition containing an oil, ethanol, water, and a polyglycerol condensed ricinoleate, by adjusting the contents of water and polyglycerol condensed ricinoleate, phase separation can be suppressed despite the presence of an oil, fat, and ethanol. Therefore, the present invention also provides a method for suppressing phase separation in an oil or fat composition containing an oil or fat, ethanol, and water, the method comprising the step of blending a polyglycerol condensed ricinoleate in an amount of 0.1% by mass or more and 5.0% by mass or less relative to the oil or fat composition and at least 0.5 times by mass the water content, wherein the water content is 0.02% by mass or more and 1.10% by mass or less relative to the oil or fat composition.

[0067] In the method of the present invention for suppressing phase separation, the configuration of the oil composition can be appropriately selected from the above-mentioned conditions. EXAMPLES

[0068] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0069] <Preparation of oil and fat composition> The components shown in the "Composition" section of the table below were mixed to prepare oil and fat compositions.

[0070] The following materials were used for the oil and fat composition. Hydrous ethanol (ethanol concentration: 80% by mass or 65% by mass): This was prepared by diluting ethanol (product name "Ethanol (99.5)", manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) with deionized water. Polyglycerol condensed ricinoleate (PGPR): Product name "Poem PR-400", manufactured by Riken Vitamin Co., Ltd. Pentaglyceryl trioleate: Trade name "Sunsoft A173-E", manufactured by Taiyo Kagaku Co., Ltd. Decaglycerin pentaoleate: Product name "Sunsoft Q-175S", manufactured by Taiyo Kagaku Co., Ltd. Refined rapeseed oil (moisture content: 0.03% by mass): Product name "Nissin Canola Oil", manufactured by Nisshin Oillio Group, Ltd.

[0071] In the table, the upper row of the "Moisture Content" column shows the total mass of moisture contained in the oil and fat composition. In the table, the lower row of the "Moisture Content" column shows the mass of moisture (Et moisture content) derived from the hydrous ethanol contained in the oil and fat composition. The section "PGPR / Total H2O" shows the ratio by mass of polyglycerol condensed ricinoleic acid ester (PGPR) contained in the oil composition to the total mass of water contained in the oil composition. The section "PGPR / Added H2O" shows the ratio of the mass of polyglycerol condensed ricinoleic acid ester (PGPR) contained in the oil composition to the mass of water (Et water content) derived from the hydrous ethanol contained in the oil composition.

[0072] <Evaluation of oil and fat compositions> The state of separation of the oil composition was visually observed for 3 days from immediately after the components constituting the oil composition were mixed to prepare the oil composition (i.e., immediately after the components constituting the oil composition were mixed), and evaluated according to the following criteria. The results are shown in the "Evaluation" section in the table. In this evaluation, the "separated state of the oil composition" refers to the state of whether or not the oil composition is separated into two layers, an upper layer and a lower layer. Therefore, the oil and fat composition being "not separated into two layers" means that the oil and fat composition is not separated into upper and lower two layers and is in an emulsified state (W / O, etc.) or a solubilized state. The oil and fat composition being "separated into two layers" means that the oil and fat composition is separated into an upper and lower layer.

[0073] [Evaluation criteria for oil and fat compositions] ○: Not separated into two layers. ×: separated into two layers.

[0074] [Table 1]

[0075] [Table 2]

[0076] [Table 3]

[0077] [Table 4]

[0078] As shown in the table, in the oil and fat composition satisfying all of the requirements of the present invention, separation into two layers was not observed for 24 hours or more after the preparation of the composition. Although no data is shown, it was found that these oil compositions had a bacteriostatic effect when applied to food.

[0079] In contrast, in the case of an oil or fat composition not satisfying any of the requirements of the present invention, separation into two layers was observed immediately after mixing of the composition or within 24 hours after mixing.

Claims

1. An oil composition comprising: The composition contains fats and oils, ethanol, water, and polyglycerol condensed ricinoleic acid ester, The ethanol content is 0.08% by mass or more and 4.0% by mass or less with respect to the oil and fat composition, The water content is 0.05% by mass or more and 1.10% by mass or less based on the oil and fat composition, The content of the polyglycerol condensed ricinoleic acid ester is 0.4 times or more by mass of the water content, The content of the polyglycerol condensed ricinoleic acid ester is 5.0% by mass or less based on the oil and fat composition. Oil and fat composition (excluding an oil and fat composition prepared by dissolving 95 g of a gallic acid oil-solubilized preparation consisting of 10 g of gallic acid, 10 g of distilled water, 10 g of ethanol, 20 g of tetraglycerol monolaurate, 20 g of polyglycerol condensed ricinoleic acid ester, 10 g of enzymatically decomposed lecithin, and 15 g of medium-chain fatty acid triglyceride in corn oil at a concentration of 0.001% by weight to 10% by weight).

2. The oil-and-fat composition according to claim 1, wherein the content of the polyglycerol condensed ricinoleic acid ester is 0.1% by mass or more and 5.0% by mass or less based on the oil-and-fat composition.

3. The oil or fat composition according to claim 1 or 2, which is used for coating food.

4. An oil and fat composition containing an oil, ethanol, and water (excluding an oil and fat composition in which 95 g of a gallic acid oil-solubilized preparation consisting of 10 g of gallic acid, 10 g of distilled water, 10 g of ethanol, 20 g of tetraglycerol monolaurate, 20 g of polyglycerol condensed ricinoleic acid ester, 10 g of enzymatically decomposed lecithin, and 15 g of medium-chain fatty acid triglyceride is dissolved in corn oil at a concentration of 0.001% by weight to 10% by weight). A method for inhibiting phase separation in The oil-and-fat composition includes a polyglycerol condensed ricinoleic acid ester in an amount of 5.0% by mass or less and 0.4 times by mass or more of the water content in the oil-and-fat composition, The ethanol content is 0.08% by mass or more and 4.0% by mass or less with respect to the oil and fat composition, The water content is 0.05% by mass or more and 1.10% by mass or less with respect to the oil and fat composition. method.

5. The method according to claim 4, wherein the amount of the polyglycerol condensed ricinoleic acid ester is 0.1% by mass or more and 5.0% by mass or less based on the oil and fat composition.

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