Oil composition

Abstract

The present invention addresses the problem of providing an edible oil or fat that is usable for any kind of food, has an improved oxidation stability, and exhibits a good flavor. By stably dispersing a tea extract together with an acid in an oil or fat, the oxidation stability can be improved without increasing the blending amount of the tea extract.

Description

[Technical field]

[0001] The present invention relates to an oil and fat composition having improved oxidative stability, a food product containing the same, and a method for producing the same. [Background technology]

[0002] Due to the aging population, rising medical costs, and other factors that have led to increased social interest in health issues, there is a demand for health-conscious products, and similar demands are being placed on fats and oils, which are indispensable in food cooking. On the other hand, the growing environmental awareness in recent years has led to calls for the reduction of food waste, and the need for long-term storage of food is increasing due to the frequent occurrence of disasters. In other words, society is calling for the extension of the expiration dates of food and its raw materials.

[0003] It is known that fats and oils deteriorate like other substances. For example, peroxides produced by the oxidation of fats and oils not only impair flavor but are also known to be harmful to the human body. Therefore, by inhibiting oxidation, it is possible to provide fats and oils that are healthy.

[0004] The oxidative stability of food is an important function because it may directly or indirectly affect the setting of the expiration date depending on the type of food. Therefore, various methods have been attempted to improve the oxidative stability of food. In addition, fats and oils are one of the important components of food, but since fats and oils are easily oxidized, improving the oxidative stability of fats and oils is a particularly important issue for foods that contain fats and oils.

[0005] In order to improve the oxidation stability of fats and oils, or foods containing fats and oils, antioxidants are generally added. As the antioxidant, an oil-soluble antioxidant that is easily dispersed in fats and oils is used, but its antioxidant capacity is relatively low compared to water-soluble antioxidants. Therefore, water-soluble antioxidants may be dispersed in fats and oils before use. As a water-soluble antioxidant, tea extract is an effective additive, and several methods have been disclosed for dispersing it in fats and oils to improve the oxidation stability of fats and oils or foods containing a large amount of fats and oils.

[0006] As a method for improving the dispersibility of tea extract in fats and oils, for example, Patent Document 1 discloses a method in which tea leaves pulverized to an average particle size of about 15 microns in a dry state are added to edible oil, the mixture is further pulverized in a wet ultrafine grinder until the tea leaves have a particle size of 1 to 10 microns to promote the transfer of tea leaf components to the edible oil, and then the fine powder of tea leaves is removed to obtain an oily solution. Patent Document 2 discloses a method for producing a catechin-dispersed fat and oil, which is a green tea extract obtained by combining and recovering extracts extracted from green tea leaves multiple times using water-containing organic solvents with different concentrations of organic solvents having an organic solvent concentration [volume / volume] of 60% or more, and which contains hexane-soluble matter derived from green tea at a ratio of 10% by mass or more relative to catechin, and which is characterized by adding the green tea extract to fats and oils having a specific gravity of 0.95 g / cm3 or more of at least one of medium-chain fatty acid triglycerides and castor oil, heating to 100 to 130°C, and grinding. Furthermore, Patent Document 3 discloses an antioxidant composition characterized by dissolving 0.1 to 30 parts by weight of catechins in 70 to 99.9 parts by weight of a diglycerol fatty acid ester.

[0007] As a method for dissolving a tea extract in a polar solvent, Patent Document 4 discloses a lipophilic antioxidant obtained by emulsifying gallic acid, a water-soluble antioxidant, and an oil-soluble antioxidant with a lipophilic emulsifier into a water-in-oil type. Patent Document 5 discloses an oil-soluble antioxidant that can be transparently dispersed in fats and oils, which is an emulsion containing catechins, which are water-soluble antioxidants derived from natural products, a polyglycerol fatty acid ester having an HLB of 14 to 16, and water as aqueous phase components, and a fatty acid triglyceride having a carbon number of 6 to 12 and a polyglycerol condensed ricinoleic acid ester as oil phase components, and the average particle size of the emulsion particles of the catechins is 40 to 120 nm. Patent Document 6 discloses a method for producing an oil-soluble antioxidant, comprising the steps of: (a) dissolving green tea extract powder having a polyphenol content of 80 wt% or more in ethanol or propylene glycol; and (b) emulsifying the dissolved green tea extract while sequentially adding emulsifiers (A), (B), and (C) having HLB values ​​of 3.5-4.0, 3.0-3.5, and 2 or less, respectively. Patent Document 7 discloses a method for improving the stability of an oxidation reaction of an edible oil by a step of: (a) mixing at least one hydrophilic natural antioxidant into a highly polar oil at a temperature of 5-200°C to obtain a mixture of antioxidant and oil containing 0.04-50 wt% of the hydrophilic natural antioxidant; and (b) mixing the mixture of antioxidant and oil so that the hydrophilic natural antioxidant has a concentration of 10-1000 ppm by weight in the edible oil. Patent Document 8 discloses a method for producing edible vegetable oil (excluding oils and fats with a diglyceride content of 15% by weight or more) having a water-soluble tea polyphenol content of 300 ppm to 600 ppm by weight, an emulsifier content of 200 ppm to 800 ppm by weight, the emulsifier content being 1.5 times or less than the water-soluble tea polyphenol content, and an A / N value of 2.9 or more, which is characterized in that an aqueous solution having water-soluble tea polyphenols dissolved therein is added in a solution state to the oil and fat. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application Laid-Open No. 63-135483 [Patent Document 2] JP 2010-041965 A [Patent Document 3] Patent Application No. 2015-037381 [Patent Document 4] JP 2002-142673 A [Patent Document 5] JP 2013-159730 A [Patent Document 6] JP 2000-204370 A [Patent Document 7] Patent Application No. 2015-188374 [Patent Document 8] International Publication No. 2013 / 172348 Summary of the Invention [Problem to be solved by the invention]

[0009] These conventional techniques all aim to disperse tea extracts or tea polyphenols, which are antioxidants, in fats and oils, thereby allowing them to fully exert their functions and improve the antioxidant properties of the fats and oils. On the other hand, since tea extract itself has astringency and unpleasant taste, excessive incorporation of tea extract in oils and fats and foods containing oils and fats impairs the taste of the food itself. In other words, even if tea extract alone is ideally dispersed in oils and fats and antioxidant power is imparted, the flavor may be deteriorated by the incorporation of tea extract itself.

[0010] In recognition of such conventional techniques, the object of the present invention is to provide an edible oil containing tea extract, which has improved oxidation stability and good flavor without increasing the amount of tea extract blended. [Means for solving the problem]

[0011] As a result of extensive research to solve the above problems, the inventors discovered that in a manufacturing method in which tea extract, which is inherently poorly soluble in fats and oils, is added in the form of a solution to fats and oils using an aqueous medium, by adding an acid together, edible fats and oils with improved oxidation stability and good flavor can be obtained, thereby completing the present invention.

[0012] That is, the present invention (1) An oil composition containing 50 ppm by mass to 1000 ppm by mass of a tea extract and 0.1 to 5 times the amount of an acid relative to the amount of the tea extract; (2) The oil or fat composition according to (1), wherein the average particle size of the aqueous phase is 1000 nm or less. (3) The oil composition according to (1) or (2), containing 80 ppm by mass to 800 ppm by mass of tea extract; (4) A food product using the oil and fat composition according to any one of (1) to (3). (5) A method for producing an oil or fat composition according to any one of (1) to (3), comprising mixing an oil phase and an aqueous phase as described below; Aqueous phase: Aqueous solution containing tea extract and acids (6) A method for producing an oil and fat composition according to (5), wherein the aqueous phase contains 1 to 5 times as much water as the tea extract. (7) A method for improving the oxidative stability of an oil or fat composition, comprising, in the production of the oil or fat composition, incorporating a tea extract and an acid into an aqueous phase to be dispersed in the oil or fat composition. Effect of the Invention

[0013] According to the present invention, it is possible to provide edible fats and oils which can be used in any food product, have improved oxidation stability, and have a good flavor. In a preferred embodiment, the oil composition of the present invention contains a tea extract and an acid stably dispersed therein. The oil composition of the present invention can also be efficiently and stably dispersed in food. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] The present invention will be described in detail below.

[0015] In the present invention, by adding an acid, it is possible to improve the oxidation stability without increasing the amount of tea extract added. Although it is only speculation, it is possible that it acts as an acid stabilizer for the polyphenols contained in the tea extract.

[0016] The oil and fat composition of the present invention contains 50 ppm by mass to 1000 ppm by mass of tea extract, and contains 0.1 to 5 times the amount of acids relative to the amount of the tea extract. The tea extract is an extract of tea leaves such as green tea, oolong tea, black tea, etc., or processed products thereof, and examples thereof include those extracted with water or alcohol, etc. It is preferable to use a green tea extract, and a commercially available green tea extract can be used. The acids that can be used include organic acids and / or inorganic acids. As the inorganic acid, it is preferable to use phosphoric acids, and examples thereof include orthophosphoric acid, diphosphoric acid (pyrophosphoric acid), and metaphosphoric acid.

[0017] The tea extract content in the oil and fat composition of the present invention is preferably 80 ppm by mass to 800 ppm by mass, more preferably 100 ppm by mass to 600 ppm by mass, and even more preferably 150 ppm by mass to 400 ppm by mass. If the content is too low, the effect of improving the oxidation stability cannot be obtained, whereas if the content is too high, the effect on the flavor is significantly affected, which is not preferable. The content of the acids in the present invention is 0.1 to 5 times the amount of the tea extract, preferably 0.1 to 4 times, more preferably 0.1 to 3 times, and further preferably 0.12 to 3 times. If the amount of the acids to be blended is too small relative to the amount of the tea extract, the effect of improving the oxidation stability cannot be obtained, which is not preferred.

[0018] Examples of fats and oils that can be used in the fat and oil composition of the present invention include vegetable fats and oils such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, medium chain triglyceride (MCT), shea butter, and monkey fat, animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil, algae oil, as well as their hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, processed fats and oils subjected to ester exchange, and further mixed fats and oils of these. From the viewpoint of workability, it is preferable to use fats and oils that are liquid at room temperature, such as palm olein, rapeseed oil, soybean oil, and sunflower seed oil.

[0019] In order to maintain good dispersion stability, the oil-and-fat composition of the present invention preferably has an oil-soluble emulsifier dissolved in the oil phase. The oil-soluble emulsifier is an emulsifier that dissolves in oils and fats, and in the present invention refers to an emulsifier with an HLB of 7 or less. The oil-soluble emulsifier is preferably one or more selected from polyglycerol esters, sugar esters, sorbitan esters, and monoglycerol fatty acid esters, more preferably polyglycerol esters, sugar esters, and distilled monoglycerides, and particularly preferably polyglycerol esters, of which polyglycerol condensed ricinoleic acid esters are most preferred. The polyglycerol condensed ricinoleic acid esters are sometimes abbreviated as PGPR. The amount of the oil-soluble emulsifier in the oil phase is preferably 0.1 to 50 times the amount of the tea extract, more preferably 0.3 to 30 times the amount of the tea extract, and even more preferably 0.5 to 25 times the amount of the tea extract. By using an appropriate amount of an appropriate emulsifier, the dispersion stability of the tea extract can be improved and the function of the tea extract-containing oil and fat composition can be exhibited. If an excessive amount of emulsifier is used, when the oil and fat composition of the present invention is used in food, the taste may be deteriorated due to the flavor derived from the emulsifier, or unintended emulsification may be inhibited, which may impair the quality of the food.

[0020] In the oil and fat composition of the present invention, it is preferable to adjust the average particle size of the aqueous phase containing the tea extract to 1000 nm or less. More preferably, it is 500 nm or less, and even more preferably, it is 300 nm or less. By adjusting the average particle size to 1000 nm or less, the tea extract can be stably dispersed, which is preferable. If the average particle size exceeds 1000 nm, it is not preferable because the dispersion stability may deteriorate. In the present invention, the average particle size is determined by a dynamic light scattering method. In addition, since it is difficult to analyze by the dynamic light scattering method when the average particle size exceeds 1000 nm, it is determined by a laser diffraction method.

[0021] The method for producing the oil and fat composition of the present invention is not limited as long as it can produce the above-mentioned oil and fat composition, and an example of the method is a production method in which an aqueous solution in which a tea extract and acids are dissolved is mixed into an oil phase. It is not necessary to dissolve the tea extract and the acids in the same aqueous solution.

[0022] A preferred example of a method for producing the oil and fat composition of the present invention is a method for producing the composition by mixing an oil phase and an aqueous phase described below. Aqueous phase: Aqueous solution containing tea extract and acids

[0023] In a preferred embodiment of the aqueous solution in which the tea extract and acids are dissolved, the aqueous phase contains 1 to 5 times as much water as the tea extract, more preferably 1 to 4.5 times as much water as the tea extract, even more preferably 1 to 4 times as much water as the tea extract, still more preferably 1 to 3 times as much water as the tea extract, and most preferably 1 to 2 times as much water as the tea extract.

[0024] A mixer or stirring device can be used to mix the oil phase and the aqueous phase, and although there are no particular limitations on the device, a device that can prevent air from being mixed in during mixing or stirring is preferred. An example of a mixing and emulsifying device is a high-pressure homogenizer.

[0025] The fat and oil composition of the present invention contains tea extract and acids and has good dispersion stability, so that it can obtain good oxidation stability. The fat and oil composition of the present invention can be evaluated by obtaining a judgment index regarding the oxidation stability of fats and oils by a CDM (Conductmetric Determination Method) test. The higher the CDM measurement value, the better the oxidation stability. The CDM test can be performed using a dedicated test device (Rancimat). Specific measurement methods are described in the Examples. Both are accelerated tests in which tests are performed at a temperature higher than the expected usage mode.

[0026] The oil and fat composition of the present invention can be used in all kinds of foods because the tea extract can be adjusted to a wide range of concentrations. Examples of the oil and fat composition include seasonings such as dressings and mayonnaise, flavorful fillings and spreads such as pizza sauce, margarine and shortening, cooked foods such as instant curry, roux for stew and curry, frozen foods such as fried chicken, cooked bread, processed meats such as sausages, fishcake products such as hanpen, and foods prepared using them, rice snacks such as fried rice crackers, snack foods such as potato chips, corn snacks, and pretzels, frozen desserts, ice mixes, and other flavorful sweets and Japanese sweets. Preferred embodiments include rice confectioneries and corn snacks (coating oils) that require minimal heating during production, fillings and spreads, sauces, soups, beverages, anti-sticking oils and fats for cooked rice, frozen desserts, and the like.

[0027] The oil and fat composition of the present invention contains tea extract as an essential component, but may contain other antioxidants in combination within a range that does not impair the effects of the present invention. Examples of other antioxidants include oil-soluble tocopherol, bayberry extract, polyphenols derived from grape seeds, and water-soluble antioxidants such as ascorbic acid and its derivatives, and gallic acid and its derivatives, and such antioxidants may be used in combination.

[0028] In addition to the emulsifier and antioxidant, optional components such as colorants, antifoaming agents, fragrances, etc. may be blended into the oil and fat composition of the present invention within the range that does not impair the effects of the present invention. The blending amount of such optional components is preferably 5% by mass or less in total, more preferably 3% by mass or less, and most preferably 1% by mass or less in the oil and fat composition of the present invention. EXAMPLES

[0029] The present invention will be described in more detail below with reference to examples. In the examples, % and parts are all based on mass.

[0030] ○Test Example 1.~Test Example 2.

[0031] (Preparation method) An oil phase was prepared according to the formulation shown in the oil phase column of each of Tables 1 to 2. Similarly, an aqueous phase was prepared according to the formulation shown in the aqueous phase column of each of Tables 1 to 2. The oil phase was adjusted to 25° C., and the aqueous phase was mixed while stirring at 8000 rpm with a homogenizer (TK homogenizer MARK II, manufactured by Primix Corporation). Stirring was continued for 10 minutes in this state to obtain each oil and fat composition.

[0032] (Raw materials and additives used) The oils and fats used were Fuji Oil Co., Ltd.'s "Rapeseed Shirogene Oil" and palm olein "Palm Ace N." For the PGPR, polyglycerol condensed ricinoleic acid ester "CRS-75" manufactured by Sakamoto Pharmaceutical Co., Ltd. was used. The tea extract used was Sunphenon 90S, a product manufactured by Taiyo Kagaku Co., Ltd., with a polyphenol content of 80% or more. - Acids: citric acid (anhydrous) manufactured by Fuso Chemical Co., Ltd., metaphosphoric acid block (37%) manufactured by Fujifilm Wako Pure Chemical Industries, Ltd. DL-Malic acid manufactured by Fujifilm Wako Pure Chemical Corporation was used.

[0033] (Evaluation method) Average particle size of aqueous phase: The average particle size was determined by dynamic light scattering, and for particles with a size of more than 1000 nm, it was determined by laser diffraction. Evaluation of the oxidation stability of oil and fat compositions: The CDM value was calculated and evaluated using the CDM test (definition: the sample is heated to 120°C in a reaction vessel while clean air is pumped in. Volatile decomposition products produced by oxidation are collected in water, and the CDM value is the time to the turning point at which the conductivity of the water changes suddenly) in the "stability test" of the Standard Methods for the Analysis of Fats, Oils and Related Materials (2.5.1.2-1996). The rate of increase (%) in the CDM value was calculated relative to a group containing the same amount of tea extract but no acids, and the effects were compared (for example, in the case of Example 1, the rate of increase in the CDM value was calculated relative to Comparative Example 3, which contained the same amount of tea extract). Products that had an extension effect of 10% or more compared to the CDM value of a product containing the same amount of tea extract but no acids were deemed to have passed the test. Evaluation of astringency and unpleasant taste of oil and fat compositions: The oils and fats obtained in the Examples and Comparative Examples were subjected to flavor evaluation. The flavor evaluation was performed by four experienced panelists, who decided the flavor score by consensus. A flavor score of 1 or more was considered to be acceptable. 2 points: No bitterness or unpleasant flavors. 1 point: The flavor is different from Comparative Example 1, but there is no clear astringency or unpleasant taste. 0 points: Astringency and unpleasant flavors are felt.

[0034] Test example 1. Oil and fat compositions were prepared according to the formulation and (Preparation method) shown in Table 1, and evaluated according to (Evaluation method). The results are shown in Table 1.

[0035] [Table 1]

[0036] By blending the tea extract and the acid together, the oxidation stability of the oil composition could be improved more than by adding the tea extract alone. The effect was more significant with a larger amount of the tea extract blended. In addition, the use of tea extract in combination with acids tended to reduce bitterness and unpleasant flavors. The same effect was confirmed with palm olein. The above effect was obtained by using citric acid, which is an organic acid, as the acid. Therefore, it was found that organic acids can be used as acids. It was also found that citric acid can be used as an organic acid.

[0037] Test example 2. Oil and fat compositions were prepared according to the formulation and (preparation method) shown in Table 2, and evaluated according to the (evaluation method). The results are shown in Table 2. The amount of metaphosphoric acid added was calculated based on the metaphosphoric acid lump (37%) and converted to a purity of 100%.

[0038] [Table 2]

[0039] The effect of improving oxidation stability varied depending on the amount of acids added to the tea extract, with 0.1 to 5 times the amount being appropriate. It was found that the oxidation stability was not improved by the use of acids alone. The same effect was obtained by using DL-malic acid, an organic acid, as the acid. The same effect was obtained by using metaphosphoric acid, which is an inorganic acid, as the acid. Therefore, it was found that DL-malic acid can be used as an organic acid. Therefore, it was found that inorganic acids can be used as acids. It was also found that metaphosphoric acid can be used as an inorganic acid.

[0040] ○Storage test results for fats and oils only (60℃) (Evaluation of the oxidation stability of oil and fat compositions) The astringency and unpleasant taste of the products were evaluated by four experienced panelists, who agreed on the flavor score. Products with a flavor score of 1 or more were considered to pass. 2 points: No bitterness or unpleasant flavors. 1 point: The flavor is different from Comparative Example 1, but there is no clear astringency or unpleasant taste. 0 points: Astringency and unpleasant flavors are felt. Put 80g of rapeseed oil preparation into a 100ml glass bottle and seal. Store the glass bottle in a dark place at 60°C for 28 days. After storage, the peroxide value (POV) was measured and the flavor was evaluated. The flavor was evaluated based on the odor of deteriorated oils and fats, and a sensory evaluation was conducted on a 10-point scale by four panelists. Oils and fats that were rated 5 or higher after 21 days of storage were judged to be good. Sensory evaluation: Oil and fat deterioration odor: The larger the number, the weaker the deterioration odor, and the smaller the number, the stronger the deterioration odor. The evaluation results are shown in Table 3.

[0041] [Table 3]

[0042] The Example was able to maintain a good POV and flavor compared to Comparative Example 7, which had the same tea extract content. The Example had the same or better quality as Comparative Example 9, which had twice the amount of tea extract. Also, good results were obtained in terms of astringency and unpleasant flavors. The above-mentioned effects were obtained regardless of whether the acid used was an organic acid such as citric acid (Examples 5, 11, 12, and 13), DL-malic acid (Example 16), or an inorganic acid such as metaphosphoric acid (Example 17).

[0043] ○ Application evaluation (preservation test using rice cracker spray) (Method of making and evaluating rice crackers) 20 parts of each of the prepared oil and fat compositions was spray-coated onto 80 parts of commercially available rice snacks (non-oil, unflavored) to prepare rice snacks. The rice crackers were evaluated for flavor. The results are shown in Table 4. The astringency and unpleasant taste of the products were evaluated by four experienced panelists, who agreed on the flavor score. Products with a flavor score of 1 or more were considered to pass. 2 points: No bitterness or unpleasant flavors. 1 point: The flavor is different from Comparative Example 1, but there is no clear astringency or unpleasant taste. 0 points: Astringency and unpleasant flavors are felt. The rice crackers were placed in aluminum-coated bags and stored in a dark place at 60°C, and the POV of the oil extracted from the rice crackers with hexane was measured over time. The flavor after storage was also evaluated. The flavor was evaluated based on the odor of deteriorated oils and fats, and was evaluated by a sensory evaluation on a 10-point scale by four panelists. Oils and fats that received an evaluation score of 6 or more on the seventh day of storage were judged to be good. Sensory evaluation: Deteriorated odor of oils and fats: The larger the number, the weaker the odor of deterioration, and the smaller the number, the stronger the odor of deterioration.

[0044] [Table 4]

[0045] The applications using the oil and fat compositions of Examples 5, 11 to 13, 16, and 17 were able to maintain a good POV and flavor compared to the application using the oil and fat composition of Comparative Example 7, which had the same tea extract content. The Examples were of equal or better quality than Comparative Example 9, which had twice the amount of tea extract. In addition, good results were obtained in terms of astringency and unpleasant flavor. The same results were obtained as with the oil and fat alone. As with the case of using only fats and oils, the above-mentioned effects were obtained regardless of the acid used, including the organic acid citric acid (Examples 5, 11, 12, and 13), DL-malic acid (Example 16), and the inorganic acid metaphosphoric acid (Example 17). [Industrial Applicability]

[0046] According to the present invention, it is possible to provide edible oils and fats containing tea extract, which have improved oxidation stability and good flavor and can be used in any food product without increasing the amount of tea extract blended.

Claims

1. An oil composition comprising the following aqueous phase, wherein the oil composition contains 50 ppm to 1000 ppm by mass of tea extract and 0.1 to 5 times the amount of acids relative to the amount of tea extract. Aqueous phase: an aqueous solution of tea extract and acids having an average particle size of 1000 nm or less

2. The oil or fat composition according to claim 1, wherein the average particle size of the aqueous phase is 500 nm or less.

3. The oil or fat composition according to claim 1 or 2, comprising 80 ppm by mass to 800 ppm by mass of tea extract.

4. A food product using the oil and fat composition according to any one of claims 1 to 3.

5. A method for producing an oil composition comprising mixing an oil phase and an aqueous phase described below, the method comprising the steps of: mixing an oil phase and an aqueous phase described below; and mixing the oil composition with a tea extract in an amount of 50 ppm to 1000 ppm by mass and an acid in an amount of 0.1 to 5 times the amount of the tea extract. Aqueous phase: an aqueous solution of tea extract and acids having an average particle size of 1000 nm or less

6. The method for producing an oil or fat composition according to claim 5, wherein the aqueous phase contains 1 to 5 times as much water as the tea extract.

7. A method for improving the oxidative stability of an oil or fat composition, comprising the steps of: producing an oil or fat composition containing an aqueous phase as described below; comprising adding 50 ppm to 1000 ppm by mass of green tea extract and 0.1 to 5 times the amount of acids relative to the amount of green tea extract to the aqueous phase to be dispersed in the oil or fat composition (excluding an embodiment containing a lipophilic antioxidant obtained by emulsifying gallic acid, a water-soluble antioxidant, and an oil-soluble antioxidant into a water-in-oil type emulsion with a lipophilic emulsifier). Aqueous phase: an aqueous solution of green tea extract and acids having an average particle size of 1000 nm or less

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