Oil composition and gelling agent

Abstract

To provide an oil and fat composition capable of forming a transparent gel, and a gelling agent or material for producing the same. 【Solution means】A rice-derived composition containing a wax ester, wherein the proportion of the wax ester having 46 carbon atoms in the total wax ester is 6% or more and the solid fat content (SFC) at 35°C is 80% or less; a gelling agent containing the rice-derived composition; an oil and fat composition containing an oil and fat and a gelling agent, wherein the total wax ester content in the composition is 0.12 to 4% by mass and the proportion of the wax ester having 46 carbon atoms in the total wax ester is 6% or more; and an oil and fat composition containing an oil and fat and the rice-derived composition, wherein the total wax ester content in the oil and fat composition is 0.12 to 4% by mass and the proportion of the wax ester having 46 carbon atoms in the total wax ester is 6% or more.

Description

Technical Field

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

Background Art

[0002] In response to the guidelines on the intake of food fats and oils by the World Health Organization (WHO), research and development of oleogels has been progressing as a means to replace or reduce saturated fatty acids and trans fatty acids. "Oleogel" refers to an oil and fat composition in which a large amount of liquid oil is incorporated into a network structure composed of a small amount of solid fat (gelling agent) and which as a whole takes on a shape similar to that of solid fat (also called "organogel", "oil gel" or "lipid gel").

[0003] Since 2000, plant-derived waxes have been used as gelling agents for producing oleogels. In 2017, the use of rice wax as a gelling agent for food-use oleogels was approved by the US Food and Drug Administration (FDA).

[0004] Rice wax can be obtained by purifying crude wax (refined wax) generated in the refining process of rice oil. Rice wax has been produced by recovering high-melting-point components mainly composed of wax esters in the refined wax process. For example, Patent Document 1 describes a method for producing refined rice wax by purifying crude wax extracted from rice bran.

[0005] On the other hand, it has been reported that gelled oil exhibits better stability compared to ordinary liquid oil for preventing deterioration due to oxidation of edible oil (Non-Patent Document 1). Therefore, oleogel can be used for edible oil to suppress the deterioration of the oil, and in that case, it is desirable that the appearance of the edible oil is not impaired.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Non-Patent Literature

[0007]

Non-Patent Literature 1

Summary of the Invention

Problems to be Solved by the Invention

[0008] An object of the present invention is to provide an oil and fat composition capable of forming a transparent gel, and a gelling agent or material for producing the same.

Means for Solving the Problems

[0009] In order to solve the above problems, the present invention includes the following inventions. [1] A rice-derived composition containing a wax ester, wherein the proportion of the wax ester having 46 carbon atoms in the total wax ester is 6% or more, and the solid fat content (SFC) at 35 °C is 80% or less, the rice-derived composition. [2] The rice-derived composition according to [1] above, wherein the total wax ester content in the composition is 0.2 to 15% by mass. [3] The rice-derived composition according to [1] above, containing γ-oryzanol. [4] The rice-derived composition according to [1] above, containing free fatty acids. [5] The rice-derived composition according to [1] above, containing a sterol or a sterol ester. [6] A gelling agent containing the rice-derived composition according to any one of [1] to [5] above. [7] An oil and fat composition containing an oil and fat and a gelling agent, wherein the total wax ester content in the composition is 0.12 to 4% by mass, and the proportion of the wax ester having 46 carbon atoms in the total wax ester is 6% or more, the oil and fat composition. [8] The oil and fat composition according to [7] above, wherein the gelling agent is the gelling agent according to [6] above. [9]The fat and oil composition according to [7] above, which contains γ-oryzanol.

[10] The fat and oil composition according to [7] above, which contains free fatty acids.

[11] The fat and oil composition according to [7] above, which contains sterols or sterol esters.

[12] A fat and oil composition comprising a fat and oil and a rice-derived composition according to any one of [1] to [5] above, wherein the total wax ester content in the fat and oil composition is 0.12 to 4% by mass, and the proportion of the wax ester having 46 carbon atoms in the total wax esters is 6% or more. [Advantages of the Invention]

[0010] According to the present invention, a novel rice-derived composition is provided. The rice-derived composition can be used as a gelling agent for fats and oils. A transparent oleogel can be formed by using the rice-derived composition or the gelling agent together with a fat and oil. Further, according to the present invention, a fat and oil composition capable of forming a transparent gel is provided. [Brief Description of the Drawings]

[0011]

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Mode for Carrying Out the Invention

[0012] The present invention will be described in detail below.

[0013] In this specification, terms used are, unless otherwise specified, used in the meanings commonly used in the art. Unless otherwise defined, all technical and scientific terms used in this specification have the same meanings as commonly understood by those skilled in the art.

[0014] In this specification, a numerical range represented by "~" means a range including the numerical values at both ends thereof as the upper limit value and the lower limit value, unless otherwise specified. In this specification, when a plurality of candidates for upper limit values and a plurality of candidates for lower limit values are listed for a certain parameter, the numerical range of that parameter may be constituted by combining any one candidate for the upper limit value and any one candidate for the lower limit value. By disclosing a numerical range in this specification, any numerical value or partial range included within that range is also disclosed, even in the absence of a separate description. Further, unless otherwise specified, the numerical values described in this specification should be considered to have fluctuations such as tolerance, conversion rate, rounding error, measurement error, etc., whether or not the term "about" is attached to the numerical value, and may vary to be larger or smaller than the numerical value as long as they satisfy the desired characteristics or produce the desired effects. Such fluctuations can be in the range of ±1%, ±2%, ±5%, ±10%, or ±20% with respect to the described numerical value.

[0015] Throughout this specification, "%" and "ppm" representing content are based on mass, unless otherwise specified.

[0016] 〔Composition Derived from Rice〕 The present invention provides a rice-derived composition containing wax esters, wherein the proportion of wax esters having 46 carbon atoms in the total wax esters is 6% or more, and the solid fat content (SFC) at 35 °C is 80% or less, the rice-derived composition.

[0017] The rice-derived composition of the present invention (also simply referred to as "rice-derived composition" in this specification and also denoted as "RC") contains wax esters (also denoted as "WE"). WE is a compound having a long-chain molecular structure in which a fatty acid and a higher alcohol are ester-bonded.

[0018] As used herein, the term "total wax ester" refers to a general term for WE compounds having an even number of carbon atoms from 40 to 64 (i.e., each WE compound having 40, 42, 44, 46, 48, 50, 52, 54, 56, 58, 60, 62, and 64 carbon atoms) (the number of carbon atoms is also referred to as "C"). Due to the structure of WE, the number of carbon atoms is even. The "number of carbon atoms" in the above "40 to 64 carbon atoms" refers to the total number of carbon atoms in the long chain constituting the WE, which corresponds to the total number of carbon atoms of the carbon atoms of the constituent fatty acids and the carbon atoms of the alcohol. The number of carbon atoms of the fatty acid constituting the WE can be 14 to 24, and the number of carbon atoms of the alcohol can be 16 to 40. Examples of the fatty acid include palmitic acid (C16), stearic acid (C18), oleic acid (C18), linoleic acid (C18), and linolenic acid (C18). Examples of the alcohol include 1-octacosanol (C28) and 1-triacontanol (C30). Examples of the WE compound having 46 carbon atoms (also referred to as "C46 compound" herein) include triacontanol palmitate, which is a wax ester in which 1-triacontanol of C30 alcohol and palmitic acid, which is a C16 fatty acid, are ester-bonded, and wax esters in which 1-octacosanol, which is a C28 alcohol, and stearic acid, oleic acid, or linoleic acid, which are C18 fatty acids, are ester-bonded (octacosanol stearate, octacosanol oleate, octacosanol linoleate, respectively), but are not limited thereto as long as they satisfy 46 carbon atoms. When referring to the "total wax ester", it does not necessarily include all of the above-listed WE compounds having the number of carbon atoms (for example, the rice-derived composition (RC2) in Production Example 1-2 described later has a content ratio of the WE compound having 40 carbon atoms of 0%). In other words, in the rice-derived composition, the ratio of the C46 compound to the entire group of WE compounds corresponding to the even-numbered components having 40 to 64 carbon atoms contained in the composition is 6% or more. The WE composition analysis and the determination of the total WE content can be carried out, for example, according to the methods described in the examples below.

[0019] The rice-derived composition contains WE as its component, and may contain fatty acids and / or higher alcohols that can constitute WE. Such fatty acids and higher alcohols can be the above-mentioned fatty acids and alcohols respectively. Fatty acids and / or higher alcohols can be contained in a free form.

[0020] The rice-derived composition of the present invention has a solid fat content (SFC) at 35 °C of 80% or less, preferably 30% or less. The solid fat content (SFC) means the content ratio of solid fat in a sample containing fats and oils, and the unit is expressed as "%". SFC can vary depending on the temperature. The rice-derived composition of the present invention can also have an SFC between 0 °C and 40 °C of 30% or less. The measurement of SFC can be carried out, for example, according to the method described in the examples below.

[0021] The manufacturing method of the rice-derived composition of the present invention is exemplified below, but is not limited thereto. The rice-derived composition of the present invention can be manufactured using crude rice wax. The manufacturing method of crude rice wax is not particularly limited. For example, crude rice wax can be obtained by degumming rice bran crude oil and then, in the dewaxing process, cooling the degummed oil to precipitate solids and filtering to recover the solids. Crude rice wax generated in the dewaxing process of the rice oil refining process may also be used. In the production of the rice-derived composition, crude rice wax can be processed as follows. For example, crude rice wax is dissolved by heating (about 70 - 80 °C) in a solvent with relatively high polarity (such as an alcohol like isopropyl alcohol), and then slowly cooled to about 40 °C. Such treatment of crude rice wax is the same as the treatment used in the refined wax process. The crystal part precipitated by cooling and the filtrate part are separated (for example, by pressure filtration), and the filtrate part is recovered. Thereby, the rice-derived composition of the present invention can be obtained. A production example is shown in Production Example 1-1 below. In this method, the process of refining (refining wax) of crude rice wax is carried out, high melting point components (for example, the precipitated crystal part) are separated, and the rice-derived composition can be obtained from the filtrate part. The recovered filtrate can also be made into a solid by drying (for example, freeze-drying, spray-drying, vacuum-drying, etc.).

[0022] In addition, the rice-derived composition of the present invention can also be obtained from rice bran crude oil as follows. The rice bran crude oil is degummed, then deacidified, and decolorized. The obtained decolorized oil is subjected to dewaxing. In this dewaxing step, after the decolorized oil is heated and dissolved, it is gradually cooled to about 5°C to precipitate the solid part. The precipitated solid part is separated (for example, by pressure filtration) and recovered. Thereby, the rice-derived composition of the present invention can be obtained. Production examples are shown in Production Examples 1-2 described later. In this method, the steps used for the purification of rice oil are arranged in the order of degumming, deacidification, decolorization, and dewaxing, and dewaxing is carried out under predetermined conditions. The solid part precipitated in the dewaxing step is recovered to obtain the rice-derived composition. The solid part may be further dried (for example, freeze-drying, spray-drying, vacuum-drying, etc.).

[0023] Furthermore, the rice-derived composition of the present invention can also be obtained from rice bran crude oil as follows. The rice bran crude oil is degummed, then dewaxed at about 20°C, deacidified, and decolorized. The obtained decolorized oil is subjected to wintering. In this wintering step, after the decolorized oil is heated and dissolved, it is gradually cooled to about 3°C to precipitate the solid part. The precipitated solid part is separated (for example, by pressure filtration) and recovered. Thereby, the rice-derived composition of the present invention can be obtained. Production examples are shown in Production Examples 1-3 described later. In this method, the steps used for the purification of rice oil are arranged in the order of degumming, dewaxing, deacidification, decolorization, and wintering, and dewaxing and wintering are carried out under predetermined conditions. The solid part precipitated in the wintering step is recovered to obtain the rice-derived composition. The solid part may be further dried (for example, freeze-drying, spray-drying, vacuum-drying, etc.).

[0024] Each of the steps of degumming, dewaxing, deacidification, decolorization, and wintering is a step usually carried out during the purification of rice oil. For the implementation of each step, unless otherwise specified, methods and conditions commonly used by those skilled in the art can be used.

[0025] By any of the above methods, it is possible to obtain a rice-derived composition in which the proportion of C46 compounds in the total WE is 6% or more and the SFC at 35°C is 80% or less or 30% or less. The rice-derived composition obtained by the first production method ("rice-derived composition 1") can have a proportion of C46 compounds in the total WE of about 16% and an SFC at 35°C of about 13%, as seen in the rice-derived composition (RC1) of Production Example 1-1 shown as an example. The rice-derived composition obtained by the second production method ("rice-derived composition 2") can have a proportion of C46 compounds in the total WE of about 6% and an SFC at 35°C of about 25%, as seen in the rice-derived composition (RC2) of Production Example 1-2 shown as an example. The rice-derived composition obtained by the third production method ("rice-derived composition 3") can have a proportion of C46 compounds in the total WE of about 7% and an SFC at 35°C of about 6%, as seen in the rice-derived composition (RC3) of Production Example 1-3 shown as an example. In all cases, the SFC between 0°C and 40°C is 30% or less. In contrast, the rice-derived wax obtained from the crystal part generated in the rice oil refining wax process has a proportion of C46 compounds in the total WE of about 4% and an SFC at 35°C exceeding 90%, as seen in the rice-derived wax (the rice-derived wax is also denoted as "RW") of Reference Production Example 1 below.

[0026] The rice-derived composition of the present invention can have a total WE content in the rice-derived composition of 0.1 to 15% by mass, preferably 0.2 to 14% by mass. In other words, the total mass of the WE compound group corresponding to the even-numbered components having 40 to 64 carbon atoms can be 0.1 to 15% by mass with respect to the total mass of the rice-derived composition. The rice-derived composition 1 can have a total WE content in the composition of about 2% by mass, as seen in the rice-derived composition (RC1) of Production Example 1-1 shown as an example. The rice-derived composition 2 can have a total WE content in the composition of about 13% by mass, as seen in the rice-derived composition (RC2) of Production Example 1-2 shown as an example. The rice-derived composition 3 can have a total WE content in the composition of about 0.2% by mass, as seen in the rice-derived composition (RC3) of Production Example 1-3 shown as an example. In contrast, the rice-derived wax obtained from the crystal part generated in the rice oil refining wax process can have a total WE content of about 94% by mass and was confirmed to be a "wax", as seen in the rice-derived wax (RW) of Reference Production Example_1 below.

[0027] The rice-derived composition of the present invention may contain γ-oryzanol (also denoted as "OZ"). γ-Oryzanol is an ester formed by the condensation of ferulic acid and sterol, and is a component contained in rice bran lipids. Regarding OZ in the rice-derived composition, it can be confirmed, for example, according to the method described in the examples below.

[0028] The rice-derived composition of the present invention may contain free fatty acids (also denoted as "FFA"). The free fatty acids may be fatty acids that can constitute the above-mentioned WE. Regarding FFA in the rice-derived composition, it can be confirmed, for example, according to the method described in the examples below.

[0029] The rice-derived composition of the present invention may contain sterols or sterol esters. Whether sterols or sterol esters are contained in the rice-derived composition can be confirmed, for example, by measuring the total amount of sterols and sterol esters (this is also referred to as the "sterol amount") according to the method described in the examples below. In one embodiment, the sterol amount of the rice-derived composition of the present invention is in the range of 1 to 4%. In contrast, the sterol amount in rice-derived wax can exceed 5%.

[0030] The fatty acids contained in the components included in the rice-derived composition of the present invention include palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), linolenic acid (C18:3), and other fatty acids (C14 - C24). Among them, palmitic acid, oleic acid, and linoleic acid are contained in large amounts. The types and amounts of fatty acids contained in the components included in the rice-derived composition, and the total amount of the fatty acids can be confirmed, for example, according to the method described in the examples below. In one embodiment, the rice-derived composition of the present invention contains 20 - 30 g of palmitic acid, 25 - 35 g of oleic acid, and 20 - 25 g of linoleic acid per 100 g of the rice-derived composition. In one embodiment, the total amount of fatty acids in the rice-derived composition of the present invention is 70 - 97 g per 100 g of the rice-derived composition, whereas in the rice-derived wax, it can be about 30 - 35 g per 100 g of the rice-derived wax.

[0031] The rice-derived composition of the present invention can be used together with fats and oils to produce a fat and oil composition as described below. Further, the rice-derived composition of the present invention can be used as a gelling agent for producing a fat and oil composition as described below.

[0032] 〔Fat and oil composition and gelling agent〕 The present invention also provides a fat and oil composition. In one aspect, the fat and oil composition of the present invention contains fats and oils and a gelling agent. In another aspect, the fat and oil composition of the present invention contains fats and oils and the above-described rice-derived composition.

[0033] The fat and oil composition of the present invention can be gelled to form an oleogel. The oleogel can incorporate a large amount of fats and oils (usually liquid oil) into a network structure composed of a small amount of solid fat (gelling agent or rice-derived composition), and can take on a shape like solid fat as a whole. The fat and oil composition of the present invention can form a gel with high gelling strength and high transparency.

[0034] The fat and oil composition of the present invention has a total WE content in the fat and oil composition of 0.12 to 4% by mass, and the proportion of C46 compounds in the total WE is 6% or more. In other words, in the fat and oil composition of the present invention, the total mass of the WE compound group corresponding to the even-numbered components having 40 to 64 carbon atoms is 0.12 to 4% by mass with respect to the total mass of the fat and oil composition (or the total mass of the fat and oil and the gelling agent, or the total mass of the fat and oil and the rice-derived composition (and the plant-derived wax, if included)). Further, in the fat and oil composition of the present invention, the content ratio of C46 compounds is 6% or more with respect to the entire WE compound group corresponding to the even-numbered components having 40 to 64 carbon atoms contained in the fat and oil composition. The measurement of the total WE content and the WE composition analysis can be carried out according to the methods described in the examples below.

[0035] The fat and oil composition of the present invention can form a gel having high gelation strength and high transparency, particularly by using the production method described below. A fat and oil composition capable of forming such a gel has both the total WE content and the proportion of C46 compounds in the total WE within the above ranges. In order for the fat and oil composition of the present invention to form a gel having high gelation strength and high transparency, when the total WE content is 0.12 to 2% by mass, the proportion of C46 compounds in the total WE is preferably 8% or more, more preferably 8 to 16.2%. Further, when the proportion of C46 compounds in the total WE is 6 to 8%, the total WE content is preferably 1.2 to 4% by mass.

[0036] Examples of the fats and oils used in the fat and oil composition of the present invention include vegetable oils and their transesterified oils. Vegetable oils are obtained by extracting and purifying the lipids contained in plants. Vegetable oils can be used without particular limitation. Vegetable oils may be commercially available. Examples of vegetable oils include, but are not limited to, rice oil, soybean oil, palm oil, olive oil, canola oil, high-oleic rapeseed oil, peanut oil, corn oil, sesame oil, high-oleic sunflower seed oil, sunflower seed oil, cottonseed oil, tea seed oil, safflower seed oil, linseed oil, almond oil, walnut oil, coconut oil, palm kernel oil, shea fruit oil, shea butter, cocoa butter, nankin hazelnut oil, wheat germ oil, evening primrose oil, hazelnut oil, grape seed oil, and macadamia oil.

[0037] The gelling agent is not limited in its origin or production method as long as it can produce a fat and oil composition that satisfies the total WE content and the proportion of C46 compounds in the total WE together with the fat and oil. In one embodiment, the gelling agent contains a plant-derived wax, and the wax contained may be one kind or a combination of two or more kinds. Examples of plant-derived waxes include rice-derived wax, carnauba wax, sunflower wax, candelilla wax, etc. The plant-derived wax may be obtained during the purification process of vegetable oil or commercially available wax may be used. In one embodiment, the gelling agent contains the rice-derived composition of the present invention.

[0038] The present invention provides a gelling agent containing the above-described rice-derived composition (this gelling agent is also referred to as "the gelling agent of the present invention" in this specification for the purpose of distinguishing it from conventional gelling agents). In one embodiment, the gelling agent of the present invention consists of a rice-derived composition, but may contain other substances or contaminants as long as the desired gel-forming ability is not impaired. In another embodiment, the gelling agent of the present invention may contain a plant-derived wax as described above in addition to the rice-derived composition. For example, the plant-derived wax is a rice-derived wax, and the rice-derived wax (RW) produced in Reference Production Example 1 described later is exemplified. When the gelling agent of the present invention contains, for example, the rice-derived composition (RC1) of Production Example 1 described later and the rice-derived wax (RW) of Reference Production Example 1 described later, the mass of the rice-derived composition is preferably 29 times or more the mass of the rice-derived wax.

[0039] The oil and fat composition or oleogel of the present invention can be produced as follows. The oil and fat and the gelling agent or the rice-derived composition (and the plant-derived wax when included) are dissolved and mixed at a high temperature (a temperature equal to or higher than their melting points. For example, 60 to 105 °C). The resulting mixture is then cooled (for example, cooled to about 20 °C) and left to stand. Thereby, a gelled oil and fat composition, that is, an oleogel is formed.

[0040] The oil and fat and the gelling agent or the rice-derived composition (and the plant-derived wax when included) are blended in a ratio such that the total WE content of the oil and fat composition and the ratio of the C46 compound in the total WE are within a predetermined range. Depending on the type of materials used, for example, the gelling agent or the rice-derived composition is about 10 to 50% by mass or about 10 to 40% by mass or about 10 to 30% by mass (corresponding to the oil and fat being about 90 to 50% by mass or about 90 to 60% by mass or about 90 to 70% by mass, respectively) with respect to the total mass of the oil and fat and the gelling agent or the rice-derived composition (and the plant-derived wax when included).

[0041] For example, when producing an oil and fat composition using rice-derived composition 1 (rice-derived composition (RC1) of Production Example 1-1 shown) or a gelling agent containing the same, it is preferable that rice-derived composition 1 is about 10 to 30% by mass, more preferably about 10 to 25% by mass, based on the total mass of the oil and fat and the gelling agent or the rice-derived composition. When rice-derived composition 1 (rice-derived composition (RC1) of Production Example 1-1 shown) coexists with rice-derived wax (rice-derived wax (RW) of Reference Production Example 1 shown), it is preferable that rice-derived composition 1 is in an amount 29 times or more that of the rice-derived wax and their total is about 15 to 30% by mass. When producing an oil and fat composition using rice-derived composition 2 (rice-derived composition (RC2) of Production Example 1-2 shown) or a gelling agent containing the same, it is preferable that rice-derived composition 2 is about 10 to 40% by mass based on the total mass of the oil and fat and the gelling agent or the rice-derived composition. When producing an oil and fat composition using rice-derived composition 3 (rice-derived composition (RC3) of Production Example 1-3 shown) or a gelling agent containing the same, it is preferable that rice-derived composition 3 is about 40 to 50% by mass based on the total mass of the oil and fat and the gelling agent or the rice-derived composition. By using the oil and fat and the gelling agent or the rice-derived composition in the above blending amounts, the total WE content of the oil and fat composition and the ratio of C46 compounds in the total WE are within a predetermined range, and a gel having high gelling strength and high transparency can be formed.

[0042] The oil and fat composition of the present invention may contain γ-oryzanol (OZ). Regarding OZ in the oil and fat composition, for example, it can be confirmed according to the method described in the examples below.

[0043] The oil and fat composition of the present invention may contain free fatty acids. The free fatty acids may be fatty acids that can constitute the above-mentioned WE. Regarding FFA in the oil and fat composition, for example, it can be confirmed according to the method described in the examples below.

[0044] The oil and fat composition of the present invention may contain a sterol or a sterol ester. Whether a sterol or a sterol ester is contained in the oil and fat composition can be confirmed, for example, by measuring the total amount of sterol and sterol ester (the "amount of sterol") according to the method described in the examples below.

[0045] The oil and fat composition of the present invention can be observed to have crystallization temperatures of about 35 - 36°C and about 3 - 10°C, and melting points of about 10 - 20°C, about 30 - 40°C, and about 40 - 50°C by differential scanning calorimetry (also denoted as "DSC"). DSC can be carried out, for example, according to the method described in the examples below.

[0046] The oil and fat composition of the present invention can have an SFC at 35°C of 0.1 - 3.1%. The measurement of the SFC of the oil and fat composition can be carried out, for example, according to the method described in the examples below.

[0047] The oil and fat composition of the present invention can form a gel with high gelation strength and high transparency. As shown in the following examples, a uniform and smooth-surfaced solid gel is formed, no oil separation from the gel is observed (the oil separation degree is 0%), and a gel with high transparency is obtained. The uniformity of the gel and the smoothness of the surface (fine texture and no roughness) not only make the appearance of the gel good but also can enhance the gelation strength. The absence of oil separation from the gel also indicates excellent gel-forming properties. Since the oil and fat composition of the present invention has high transparency of the gel, it enables transparent gelation of oil and fat products.

[0048] The oil and fat composition of the present invention can be used as an alternative to solid fat or liquid oil for the production of products where a transparent gel state is desired at room temperature. The oil and fat composition of the present invention can impart the characteristics of a gel to products made from oil and fat materials with a transparent appearance.

[0049] The oil and fat composition of the present invention can be used, for example, as a raw material for foods and cosmetics. The oil and fat composition of the present invention can be used as a substitute for solid fats for foods and cosmetics. Further, the oil and fat composition of the present invention can be used for gelling liquid oils for foods and cosmetics.

[0050] For example, the oil and fat composition of the present invention can be used for preventing oil deterioration during storage of edible oils such as salad oil. Due to the gelling of the oil, physical vibrations such as convection and transportation due to temperature changes are suppressed, and most of the oil occupying the interior other than the surface is prevented from coming into contact with air, so that deterioration due to oxidation of the oil is prevented. When the oil and fat composition of the present invention is used, it is possible to prevent the deterioration of the edible oil without significantly impairing the visual transparency of the edible oil.

[0051] Further, by using the oil and fat composition of the present invention, since the oil and fat product is in a gel state, as a container, a push bottle type or a tube type can be selected. Thereby, it becomes possible to quantitatively discharge the contents in the container. Further, it is possible to reduce the stain caused by the spillage of the contents from the container and to give a clean feeling.

[0052] The oil and fat composition of the present invention is applicable to foods using solid fat or liquid oil as raw materials. Such foods include, for example, edible oil products (e.g., salad oil), bakery products (e.g., bread, cookies, muffins, scones, chiffon cakes), meat products (e.g., frankfurters, beef burgers, ham, sausages), spread products (e.g., margarine, shortening, chocolate paste, almond paste), dairy products (e.g., cheese, ice cream), seasonings (e.g., dressings, mayonnaise, sauces, gravies), confectioneries (e.g., chocolate, pralines, whipped cream, cream, baked confectioneries) and noodles (e.g., Chinese noodles, instant noodles). As an alternative to the liquid oil or solid fat used in the production of these foods, the oil and fat composition of the present invention can be used. Further, the oil and fat composition of the present invention can also be used in plant-based foods (PBF). Also, the oil and fat composition of the present invention can be used as an alternative confectionery material for liquid oil for preventing oil-off and improving workability in doughs such as chiffon cakes, cookies, and scones. Further, the oil and fat composition of the present invention can be used as a mold release agent for bread, baked confectioneries, etc.

[0053] Further, the oil and fat composition of the present invention is applicable to cosmetics using oils and fats or waxes as raw materials. Such cosmetics include, for example, makeup oils, emulsions, lotions, creams, foundations, packs, cleansers, all-in-one gels, etc. As an alternative to the oils and fats or waxes used in the production of these cosmetics, the oil and fat composition of the present invention can be used. Also, the oil and fat composition of the present invention can be used as an alternative to petrolatum, a synthetic skin softener used in skin care preparations.

[0054] The present invention encompasses foods or cosmetics containing the oil or fat composition of the present invention. Such foods or cosmetics may contain physiologically acceptable components in addition to the oil or fat composition of the present invention. Examples of such components include, but are not limited to, water, hydrocarbons, fatty acids, higher alcohols, esters, plant extracts, vitamins, water-soluble polymers, surfactants, alcohols, and polyhydric alcohols. If necessary, known additives used in foods or cosmetics, such as antioxidants, thickeners, preservatives, pH adjusters, stabilizers, irritation reducers, antiseptics, colorants, and fragrances, can also be added. The additives may be used alone or in combination of two or more.

[0055] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. [Example]

[0056] The present invention will be explained in more detail below by showing production examples and test examples, but the present invention is not limited to these. Unless otherwise specified, the compounds and reagents used in the present invention in the Production Examples, Test Examples, etc. are readily available commercially and can be used.

[0057] Example 1: Production of rice-derived composition and component analysis and evaluation The methods for producing the rice-derived composition (RC) of the present invention are shown in the following Production Examples 1-1, 1-2, and 1-3. Also, the method for producing the rice-derived wax (RW) is shown in Reference Production Example 1.

[0058] <Manufacturing method> (Production Example 1-1: Rice-derived composition (RC1)) 11 kg of isopropyl alcohol was added to 2200 g of crude rice wax obtained through the degumming and dewaxing process of rice bran crude oil, and the mixture was stirred at approximately 80°C for 1 hour. The mixture was then gradually cooled to 40°C and separated into a crystal portion and a filtrate portion by pressure filtration. The filtrate portion was then recovered. The isopropyl alcohol was distilled off under reduced pressure from the filtrate to obtain a rice-derived composition (RC1).

[0059] (Production Example 1-2: Rice-derived Composition (RC2)) Warm water was added to rice bran crude oil at a mass of 5% based on the mass of the rice bran crude oil, stirred at 80 °C for 20 minutes, and centrifuged to obtain degummed oil. An aqueous sodium hydroxide solution was added in an amount three times the acid value neutralization equivalent of the degummed oil, stirred at 80 °C for 2 minutes, and centrifuged to obtain deacidified oil. The deacidified oil was washed with hot water, and activated clay (Galleon earth; Mizusawa Chemical Industry Co., Ltd.) was added thereto at a mass of 5% based on the mass of the deacidified oil, stirred under reduced pressure at 100 °C for 20 minutes, and filtered under reduced pressure to obtain decolorized oil. The decolorized oil was heated and dissolved, gradually cooled to 5 °C, and the precipitated solid part was separated by pressure filtration to obtain a rice-derived composition (RC2).

[0060] (Production Example 1-3: Rice-derived Composition (RC3)) Warm water was added to rice bran crude oil at a mass of 5% based on the mass of the rice bran crude oil, stirred at 80 °C for 20 minutes, and centrifuged to obtain degummed oil. The degummed oil was heated and dissolved, gradually cooled to 20 °C, and pressure filtered to obtain dewaxed oil. An aqueous sodium hydroxide solution was added in an amount three times the acid value neutralization equivalent of the dewaxed oil, stirred at 80 °C for 2 minutes, and centrifuged to obtain deacidified oil. The deacidified oil was washed with hot water, and activated clay (Galleon earth; Mizusawa Chemical Industry Co., Ltd.) was added thereto at a mass of 5% based on the mass of the deacidified oil, stirred under reduced pressure at 100 °C for 20 minutes, and filtered under reduced pressure to obtain decolorized oil. The decolorized oil was heated and dissolved, gradually cooled to 3 °C, and the precipitated solid part was separated by pressure filtration to obtain a rice-derived composition (RC3).

[0061] (Reference Production Example 1: Rice-derived Wax (RW)) The crystal part obtained by pressure filtration in Production Example 1 was recovered, and isopropyl alcohol was distilled off under reduced pressure to obtain wax (RW).

[0062] (Analysis and Evaluation Method) 1. Acetone Soluble Matter and Insoluble Matter Analysis Using rice-derived wax (RW), the acetone soluble matter was calculated according to the measurement method of acetone soluble matter in 4.3.2. of "Standard Oil and Fat Analysis Test Method" edited by the Japan Oil Chemists' Society. The acetone insoluble matter was calculated by subtracting the acetone soluble matter from the whole.

[0063] 2. Wax ester (WE) composition analysis Each sample was purified using silica gel open column chromatography to obtain a purified product from which triglycerides had been removed. The purified product was analyzed by gas chromatography (GC) to determine the amount of each WE compound (even-numbered components from C40 to C64), and the sum of these amounts was used as the total WE content. The proportion of each WE compound was calculated when the total WE content was taken as 100%. However, since the rice-derived wax (RW) of Reference Production Example 1 had a very high WE content, the acetone-insoluble fraction (the residue of the acetone-soluble fraction obtained by method 1 above) was analyzed by GC to calculate the content in the gelling agent and the entire oleogel. <Measurement conditions> Column: DB5-HT (inner diameter 0.32 mm, length 15 m, film thickness 0.1 μm) (Agilent Technologies, Inc.) Carrier gas: nitrogen Total flow rate; 101.4mL / min

[0064] 3. γ-Oryzanol (OZ) Analysis Each sample was analyzed by HPLC, and the OZ% was determined and calculated based on the absorbance at 320 nm.

[0065] 4. Free fatty acid (FFA) analysis Free fatty acids (FFA) were quantified by analyzing the fat and oil composition using gas chromatography (GC). Specifically, a predetermined amount of internal standard (tricaprin) was added to each sample, and the sample was silylated by reacting it with BSTFA-TMCS (99:1); N,O-bis(trimethylsilyl)trifluoroacetamide (1% trimethylchlorosilane) in pyridine solution at 70-80°C for 20 minutes. The resulting solution was then analyzed by GC. From the results of this analysis, the FFA content of the sample was calculated using the following formula: FFA (%) = RF value × A SA ×W IS ÷(A IS ×W SA ) x 100 A SA : Total area value of palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid in the sample, WIS : Weighing value (g) of the internal standard substance, A IS : Area value of the internal standard substance, W SA : Weighing value (g) of the sample The RF value was calculated from the following formula by subjecting the sample silylated in the same manner using oleic acid to GC analysis. RF value = A IS ×W CO ÷(A CO ×W IS ) A IS : Area value of the internal standard substance, W CO : Weighing value (g) of each standard substance, A CO : Area value of each standard substance, W IS : Weighing value (g) of the internal standard substance <Measurement conditions> Column; DB5-HT (inner diameter 0.32 mm, length 15 m, film thickness 0.1 μm) (manufactured by Agilent Technologies, Inc.) Carrier gas; Nitrogen Total flow rate; 258.0 mL / min

[0066] 5. Fatty acid composition analysis Each sample was analyzed according to the measurement method of 2.4.2.2.: Fatty acid composition (FID temperature-programmed gas chromatography method) in the "Standard Oil Analysis Test Method" edited by the Japan Oil Chemists' Society, and the content (g) per 100 g of the sample was calculated for palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid and others (C14 - C24).

[0067] 6. Sterol analysis Each sample was analyzed according to the measurement method of 2.4.9.: Sterol (gas chromatography method) in the "Standard Oil Analysis Test Method" edited by the Japan Oil Chemists' Society, and the total amount of sterol and sterol ester ("sterol amount") was calculated as (%).

[0068] 7. Solid fat content (SFC) The minispec mq20 (Bruker) was used for SFC measurement. The sample was completely dissolved at 105 °C in a glass tube for SFC measurement, allowed to stand at 20 °C for 1 hour, and then the temperature was changed as 20 °C → 0 °C → 10 °C → 20 °C → 30 °C → 35 °C → 40 °C. It was held for 30 minutes at each temperature, and the SFC (%) at 0 - 40 °C was measured.

[0069] (Test Example 1 - 1: Evaluation of Wax Ester (WE) Composition of Rice - derived Composition, Rice - derived Wax, and Various Base Oils) For the rice - derived compositions (RC1, RC2, and RC3) of Production Examples 1 - 1, 1 - 2, and 1 - 3, the rice - derived wax (RW) of Reference Production Example 1, and rice oil, canola oil, soybean oil, palm oil, and olive oil used as base oils for oleogel, wax ester (WE) composition analysis was performed (note that rice oil, canola oil, soybean oil, palm oil, and olive oil are also denoted as "R", "C", "S", "P", and "O", respectively). The results are shown in Table 1. In the left - hand column showing the results of each test substance, the content of each WE compound and the total WE content are shown. The total WE content is also shown after conversion from ppm units to % units. The numerical value of the total WE content in % units was rounded to three significant figures during conversion, but when it was less than 1% (10000 ppm), it was rounded to show up to the second decimal place. In the case of oils, since the total WE content was about several tens of ppm, it was rounded to show up to the third decimal place. Also, in the right - hand column showing the results of each test substance, the ratio of each WE compound in the total WE is shown, and the results were rounded to show up to the first decimal place.

[0070]

Table 1 - 1

[0071]

Table 1 - 2

[0072] As shown in Table 1, the rice-derived compositions (RC1, RC2, and RC3) had a higher proportion of C46 compounds in total WE compared to rice-derived wax (RW). The proportion of C46 compounds was 4.1% for rice-derived wax (RW), while it was 6% or higher for rice-derived compositions (RC1, RC2, and RC3) (16.2%, 6.6%, and 7.7%). The rice-derived compositions (RC1, RC2, and RC3) tended to contain more compounds with lower carbon numbers than rice-derived wax (RW). Furthermore, the rice-derived wax (RW) had a significantly higher total WE content (94.6% by mass) compared to rice-derived compositions (RC1, RC2, and RC3) and various base oils, confirming its identity as a wax.

[0073] (Test Example 1-2: Evaluation of rice-derived compositions, rice-derived waxes, and various base oils) The rice-derived compositions of Production Examples 1-1, 1-2, and 1-3 (RC1, RC2, and RC3), the rice-derived wax (RW) of Reference Production Example 1, and the base oils for oleogels, rice oil (R), canola oil (C), soybean oil (S), palm oil (P), and olive oil (O), were evaluated for their componential properties. The results of γ-oryzanol (OZ), sterol, and free fatty acid (FFA) analyses are shown in Table 2, along with the total wax ester (WE) content (%) of Test Example 1-1. The results for OZ%, sterol content (%), and FFA% were rounded to two decimal places.

[0074] [Table 2-1]

[0075] [Table 2-2]

[0076] As shown in Table 2, rice-derived wax (RW) had a very high percentage of total WE content. The rice-derived compositions (RC1, RC2, and RC3) also had a total WE content ranging from 0.27 to 13.3% by mass, confirming their high content compared to various base oils. γ-oryzanol was detected in rice bran oil (R), rice-derived compositions (RC1, RC2, and RC3), and rice-derived wax (RW). The rice-derived compositions (RC1, RC2, and RC3) were confirmed to contain sterols or sterol esters. Furthermore, the sterol content of the rice-derived wax (RW) was 5.53%, while the rice-derived compositions (RC1, RC2, and RC3) ranged from 1.45 to 3.84%, confirming that the rice-derived compositions (RC1, RC2, and RC3) contained less sterol than the rice-derived wax (RW). The rice-derived compositions (RC1, RC2, and RC3) also contained free fatty acids.

[0077] (Test Example 1-3: Evaluation of fatty acid composition of rice-derived composition, rice-derived wax, and various base oils) Fatty acid composition analysis was performed on the rice-derived compositions of Production Examples 1-1, 1-2, and 1-3 (RC1, RC2, and RC3), the rice-derived wax of Reference Production Example 1 (RW), and the base oils for oleogels: rice oil (R), canola oil (C), soybean oil (S), palm oil (P), and olive oil (O). The results are shown in Table 3. The amount of fatty acid was expressed in grams per 100 grams. The results were rounded to one decimal place.

[0078] [Table 3-1]

[0079] [Table 3-2]

[0080] From the fatty acid composition in Table 3, oleic acid, linoleic acid, and palmitic acid are contained in large amounts in the rice-derived compositions (RC1, RC2, and RC3), whereas the proportion of other fatty acids (C14-C24) is high in the rice-derived wax (RW). Regarding oleic acid, linoleic acid, and palmitic acid, in the rice-derived compositions, they are 27.6-34.9 g, 20.3-24.6 g, and 12.8-28.3 g per 100 g of the rice-derived composition, respectively, while in the rice-derived wax, they are only about 1-2% per 100 g of the wax. Also, the total amount of fatty acids in the rice-derived compositions (RC1, RC2, and RC3) is 71.8 g-95.0 g per 100 g of the rice-derived composition, whereas the rice-derived wax (RW) is 32.5 g per 100 g of the wax. Thus, it was confirmed that the rice-derived compositions have a larger amount of fatty acids compared to the rice-derived wax (RW).

[0081] (Test Example 1-4: SFC Evaluation of Rice-Derived Compositions and Rice-Derived Wax) SFC evaluation was performed on the rice-derived compositions (RC1, RC2, and RC3) of Production Examples 1-1, 1-2, and 1-3 and the rice-derived wax (RW) of Reference Production Example 1. The solid fat content (SFC) (%) at 0-40°C is shown in Table 4. The results were rounded to the second decimal place for display.

[0082]

Table 4

[0083] In the measured range of 0-40°C, the rice-derived compositions (RC1, RC2, and RC3) showed a lower SFC than the rice-derived wax (RW) at any temperature. For example, at 35°C, the SFC of the rice-derived compositions (RC1, RC2, and RC3) was 80% or less, while the rice-derived wax (RW) exceeded this. The rice-derived compositions (RC1, RC2, and RC3) had an SFC of 30% or less between the measured temperatures of 0°C and 40°C, while in Reference Production Example 1, it exceeded 90%.

[0084] Example 2: Production of oil and fat composition (oleogel) and component analysis and evaluation Oil and fat compositions (oleogels) were produced as described in each Production Example, and their properties were evaluated. Compositional analysis of the oil and fat compositions was also performed. The oil and fat compositions (oleogels) were stored at 20°C until evaluation.

[0085] <Manufacturing method> The base oil and gelling agent were dissolved and mixed in each container at 105°C according to the formulation shown in the following production example, and then allowed to stand in a thermostatic bath at 20°C for 1 hour to obtain an oil or fat composition (oleogel).

[0086] (Production Examples 2-1 to 2-5) The rice-derived composition (RC1) from Production Example 1-1 was used as the gelling agent, and rice bran oil (R) was used as the base oil. The amount of gelling agent was 5% by mass (Production Example 2-1), 10% by mass (Production Example 2-2), 15% by mass (Production Example 2-3), 20% by mass (Production Example 2-4), and 30% by mass (Production Example 2-5) relative to the total mass of the oil and gelling agent (i.e., in Production Example 2-2, for example, the gelling agent was 10% by mass and the rice bran oil was 90% by mass).

[0087] (Manufacturing Examples 2-6 to 10) Rice wax (RW) was used as the gelling agent, and rice oil (R) was used as the base oil. The amount of gelling agent was 5% by mass (Production Example 2-6), 10% by mass (Production Example 2-7), 15% by mass (Production Example 2-8), 20% by mass (Production Example 2-9), and 30% by mass (Production Example 2-10) of the total mass of the oil and gelling agent, respectively.

[0088] (Manufacturing Examples 2-11 to 2-14) The rice-derived composition (RC1) from Production Example 1-1 and rice-derived wax (RW) were mixed and used as a gelling agent. Rice oil (R) was used as the base oil. The total amount of gelling agent was adjusted to 30% by mass based on the total mass of the oil and gelling agent. For each production example, the composition of rice-derived composition (RC1) and rice-derived wax (RW) in Production Example 1-1 was as follows (unit: mass%): Manufacturing example 2-11 RC1:RW=29.5:0.5 Manufacturing example 2-12 RC1:RW=29:1 Manufacturing example 2-13 RC1:RW=25:5 Manufacturing example 2-14 RC1:RW=15:15

[0089] (Manufacturing Examples 2-15 to 16) The rice-derived composition (RC1) from Production Example 1-1 and rice-derived wax (RW) were mixed and used as a gelling agent. Rice oil (R) was used as the base oil. The total amount of gelling agent was adjusted to 15% by mass based on the total mass of the oil and gelling agent. For each production example, the composition of rice-derived composition (RC1) and rice-derived wax (RW) in Production Example 1-1 was as follows (unit: mass%): Manufacturing example 2-15 RC1:RW=7.5:7.5 Manufacturing example 2-16 RC1:RW=14.5:0.5

[0090] (Production Examples 2-17 to 2-18) The rice-derived composition (RC2) from Production Example 1-2 was used as the gelling agent, and rice bran oil (R) was used as the base oil. The amount of gelling agent was 30% by mass (Production Example 2-17) and 50% by mass (Production Example 2-18) of the total mass of the oil and gelling agent, respectively.

[0091] (Manufacturing Examples 2-19 to 20) The rice-derived composition (RC3) from Production Example 1-3 was used as the gelling agent, and rice bran oil (R) was used as the base oil. The amount of gelling agent was 40% by mass (Production Example 2-19) and 50% by mass (Production Example 2-20) of the total mass of the oil and gelling agent, respectively.

[0092] (Manufacturing Example 2-21) The rice-derived composition (RC1) of Production Example 1-1 was used as the gelling agent, and canola oil (C) was used as the base oil, with the amount of gelling agent being 10% by mass relative to the total mass of the oil and gelling agent.

[0093] (Production Example 2-22) The rice-derived composition (RC1) of Production Example 1-1 was used as the gelling agent, and soybean oil (S) was used as the base oil, with the amount of gelling agent being 10% by mass relative to the total mass of the oil and gelling agent.

[0094] (Production Example 2-23) The rice-derived composition (RC1) of Production Example 1-1 was used as the gelling agent, and palm oil (P) was used as the base oil, with the amount of gelling agent being 10% by mass relative to the total mass of the oil and gelling agent.

[0095] (Production Example 2-24) The rice-derived composition (RC1) of Production Example 1-1 was used as the gelling agent, and olive oil (O) was used as the base oil, with the amount of gelling agent being 10% by mass relative to the total mass of the oil and gelling agent.

[0096] (Production Example 2-25) Rice-derived wax (RW) was used as the gelling agent, and canola oil (C) was used as the base oil, with the amount of gelling agent being 10% by mass relative to the total mass of the oil and gelling agent.

[0097] (Manufacturing Example 2-26) Rice wax (RW) was used as the gelling agent, and soybean oil (S) was used as the base oil, with the amount of gelling agent being 10% by mass of the total mass of the oil and gelling agent.

[0098] (Manufacturing Example 2-27) Rice wax (RW) was used as the gelling agent, and palm oil (P) was used as the base oil, with the amount of gelling agent being 10% by mass relative to the total mass of the oil and gelling agent.

[0099] (Manufacturing Example 2-28) Rice wax (RW) was used as the gelling agent, and olive oil (O) was used as the base oil, with the amount of gelling agent being 10% by mass relative to the total mass of the oil and gelling agent.

[0100] <Analysis and Evaluation Methods> The component analysis of the oil and fat composition follows the analysis method described in Example 1. The evaluation method of the oil and fat composition is as described below.

[0101] 1. Degree of Gelation 5 g of the oil and fat composition was prepared in a PS-4K vial, and the state of the gel was visually evaluated. Observation was made immediately after dissolving and mixing the gelling agent and the base oil and allowing it to stand in a 20°C constant temperature bath for 1 hour. To confirm whether the gel was solid, the vial was inverted to check if the gel did not fall out. When the gel was solid, an impact was applied by gently hitting the inverted vial on the table, and it was further confirmed whether the solid was maintained after the impact. To indicate the degree of gelation, the following four-level evaluation items were set. ◎: Solid even with a gentle impact 〇: Solid without impact △: Semi-solid ×: Completely liquid

[0102] 2. Surface Roughness 5 g of the oil and fat composition was prepared in a weighing dish, and the surface of the gel was photographed (100 times magnification, Keyence microscope (VH-X8000), opt-SEM mode).

[0103] 3. Oil Separation Degree 2 g of the oil and fat composition was prepared in a 10 mL glass test tube and centrifuged at 3000 rpm for 2 hours. After centrifugation, the test tube was inverted to allow the oil to be absorbed by filter paper, and the oil separation degree (%) was determined from the ratio of the mass change of the filter paper before and after absorbing the oil.

[0104] 4. Transparency The oil and fat composition was prepared in a glass container with a diameter × height = 5.5 cm × 3.0 cm, with a circle of 2 cm in diameter drawn at the center of the bottom of the container, so that the gel height was 4 mm. The appearance was photographed from above, and the visibility of the circle was visually evaluated. To indicate the transparency, the following three-level evaluation items were set. 〇: The circle is clearly visible = High transparency △: Slight visibility of the circle = Slightly transparent ×: Invisibility of the circle = Low

[0105] 5. Differential Scanning Calorimetry (DSC) The prepared 10 mg of the oil and fat composition was placed in an aluminum pan without a lid, and the crystallization temperature and melting point were measured under the following temperature conditions: 10 minutes at 105°C, cooling at 5°C per minute from 105°C to -10°C, 30 minutes at -10°C, and heating at 5°C per minute from -10°C to 105°C. The crystallization temperature was measured during cooling and the melting point was measured during heating, and they were quantified.

[0106] 6. Solid Fat Content (SFC) It was carried out in the same procedure as in Example 1.

[0107] (Test Example 2-1: Wax Ester (WE) Composition Analysis of Oil and Fat Composition) The oil and fat compositions of Production Examples 2-1 to 28 were subjected to WE composition analysis. The results are shown in Tables 5 to 10 together with the evaluation results of the degree of gelation, oil separation degree, and transparency in Test Example 2-2 below. The content of each WE compound and the total WE content were both converted from ppm units to % units and shown as "Content of each WE in oleogel (%)" in each table. When performing these conversions, rounding was performed to display up to the second decimal place. Also, the ratio of each WE compound in the total WE was shown as "Composition of each WE in oleogel (%)" in each table, and rounding was performed to display up to the second decimal place.

[0108] (Test Example 2-2: Property Evaluation of Oil and Fat Composition - Degree of Gelation, Surface Roughness, Oil Separation Degree, Transparency) For the oil and fat compositions of Production Examples 2-1 to 28, the evaluation results of the degree of gelation, oil separation degree, and transparency are shown in Tables 5 to 10 together with the WE composition analysis in Test Example 2-1.

[0109] The content of Tables 5 to 10 is as follows: Table 5: Oil and Fat Compositions of Production Examples 2-1 to 5 (Those produced from rice oil (R) and the rice-derived composition (RC1) of Production Example 1-1); Table 6: Oil and Fat Compositions of Production Examples 2-6 to 10 (Made from rice oil (R) and rice-derived wax (RW)); Table 7: Oil and fat compositions of Production Examples 2-11 to 2-16 (Produced from a mixture of rice oil (R), the rice-derived composition (RC1) of Production Example 1-1, and rice-derived wax (RW); Table 8: Oil and fat compositions of Production Examples 2-17 to 20 (Produced from rice oil (R) and the rice-derived composition (RC2) of Production Example 1-2 or the rice-derived composition (RC3) of Production Example 1-3); Table 9: Oil and fat compositions of Production Examples 2-21 to 24 (Produced from canola oil (C), soybean oil (S), palm oil (P) or olive oil (O) and the rice-derived composition (RC1) of Production Example 1-1); and Table 10: Oil and fat compositions of Production Examples 2-25 to 28 (Made from canola oil (C), soybean oil (S), palm oil (P) or olive oil (O) and rice wax (RW).

[0110] Furthermore, for the gelled oil and fat compositions (oleogels) (those for which the "degree of gelation" was evaluated as ◎ or ◯ in Tables 5 to 10), images of the evaluation results for transparency and surface roughness are shown in Figures 1 to 6 (Figure 1: Production Examples 2-2 to 2-5; Figure 2: Production Examples 2-7 to 2-10; Figure 3: Production Examples 2-11, 12, 14, and 16; Figure 4: Production Examples 2-17 to 20; Figure 5: Production Examples 2-21 to 24; Figure 6: Production Examples 2-25 to 28).

[0111] [Table 5]

[0112] [Table 6]

[0113] The fat and oil compositions of Production Examples 2-2 to 2-5 (Table 5, Figure 1), which used the rice-derived composition (RC1) of Production Example 1-1 as the gelling agent, formed uniform solid gels with smooth surfaces (fine-grained and not rough). The fat and oil compositions of these Production Examples had an oil separation rate of 0%, meaning no separation of oil from the gel was observed. The resulting gels were highly transparent, and although transparency decreased slightly in Production Example 2-5, which contained 30% by mass of the rice-derived composition (RC1) as a gelling agent, the circle drawn on the bottom was clearly visible. Thus, these Production Examples produced oleogels with high gel strength and transparency. The fat and oil compositions (oleogels) of these Production Examples had a total WE content of 0.22 to 0.62% by mass, and the proportion of C46 compounds in the total WE was 16.17 to 16.19%.

[0114] In contrast, the oil and fat compositions of Production Examples 2-7 to 2-10, which used rice-derived wax (RW) as a gelling agent (Table 6, Figure 2), formed solid gels, but the gels were uneven, with a sinking center at the top of the gel and a rough, uneven surface. The oil separation rate was higher than that of the oil and fat compositions (oleogels) of Production Examples 2-2 to 2-5, and some of the gels exhibited oil separation. Furthermore, the gels were brown and had low transparency, and the circle drawn on the bottom was completely or barely visible, or if visible, only very blurred. The oil and fat compositions (oleogels) of these Production Examples had a total WE content of 9.47 to 28.37% by mass. Furthermore, the proportion of C46 compounds in the total WE was only 4.10 to 4.11%, with the WE compound with 54 carbon atoms (C54 compounds) being the most abundant.

[0115] When either the rice-derived composition (RC1) or the rice-derived wax (RW) was added at 5% by mass, the resulting oil and fat composition did not gel (Production Examples 2-1 and 2-6, Tables 5 and 6). The oil and fat composition of Production Example 2-1 had a C46 compound content of 16.15% of the total WE, comparable to Production Examples 2-2 to 2-5, but the total WE content was 0.11% by mass. The oil and fat composition of Production Example 2-6 had a total WE content of 4.74% by mass, and the C46 compound content of the total WE was only 4.12%, with C54 compounds being the most abundant.

[0116] [Table 7-1]

[0117] [Table 7-2]

[0118] When a rice-derived composition (RC1) and a rice-derived wax (RW) were used in combination as gelling agents, uniform, smooth-surfaced gels of oil and fat compositions were formed in Production Examples 2-11, 12, and 16 (Table 7, Figure 3). The oil and fat compositions of these Production Examples had an oil separation rate of 0%, high gel strength, and very high transparency. Thus, these Production Examples produced oleogels with high gel strength and high transparency. The oil and fat compositions (oleogels) of these Production Examples had a total WE content of 0.78 to 1.54 mass%. Regarding the various carbon number components in the total WE, C54 compounds were the most abundant, while the proportion of C46 compounds ranged from 8.79 to 10.91%.

[0119] In Production Example 2-14, a uniform solid gel was formed, but oil separation was observed, the gel surface was rough and uneven, the gel was brown with low transparency, and the circle drawn on the bottom was completely invisible (Table 7, Figure 3). The fat and oil composition (oleogel) of this Production Example had a total WE content of 14.50 mass%. Regarding the various carbon number components in the total WE, C54 compounds were the most abundant, and the proportion of C46 compounds was only 4.36%.

[0120] In other cases, no gel was formed (Table 7). In Production Examples 2-13 and 2-15, the compositions were in a completely liquid state, and phase separation occurred. The oil and fat compositions of Production Examples 2-13 and 2-15 had total WE contents of 5.25% by mass and 7.26% by mass, respectively. Furthermore, regarding the various carbon number components in the total WE, C54 compounds were the most abundant, and the proportions of C46 compounds were only 5.29% and 4.37%, respectively.

[0121] [Table 8]

[0122] In Production Examples 2-17 and 2-18 (Table 8, Figure 4), which used the rice-derived composition (RC2) of Production Example 1-2 as the gelling agent, a uniform solid gel was formed, and its surface was smooth (fine-grained and not rough). Furthermore, the oil and fat compositions of Production Examples 2-17 and 2-18 had an oil separation rate of 0%, meaning no separation of oil from the gel was observed. The oil and fat composition of Production Example 2-17, which contained 30% by mass of rice-derived composition (RC2), had high gel transparency. Thus, this Production Example produced an oleogel with high gel strength and high transparency. The oil and fat composition (oleogel) of this Production Example had a total WE content of 4.00% by mass, and the proportion of C46 compounds in the total WE was 6.62%. On the other hand, the oil and fat composition (oleogel) of Production Example 2-18, which contained 50% by mass of the rice-derived composition (RC2), had slightly lower gel transparency and a slightly brownish color, and the circle drawn at the bottom appeared quite blurred. The oil and fat composition (oleogel) of this Production Example had a ratio of C46 compounds in the total WE of 6.61%, which was almost the same as that of Production Example 2-17, but the total WE content was 6.66% by mass.

[0123] In Production Examples 2-19 and 2-20 (Table 8, Figure 4), which used the rice-derived composition (RC3) of Production Example 1-3 as the gelling agent, a uniform solid gel was formed, and its surface was smooth (fine-grained and not rough). Furthermore, the oil and fat compositions of Production Examples 2-19 and 2-20 had an oil separation rate of 0%, meaning no separation of oil from the gel was observed. Furthermore, the oil and fat compositions of these Production Examples had high gel transparency. Thus, these Production Examples produced oleogels with high gel strength and high transparency. The oil and fat compositions (oleogels) of these Production Examples had a total WE content of 0.12 to 0.14% by mass, and the proportions of C46 compounds in the total WE were 8.28% and 8.10%, respectively.

[0124] [Table 9]

[0125]

Table 10

[0126] When producing an oil and fat composition containing 10% by mass of a rice-derived composition (RC1) of a gelling agent, from the results of Production Example 2-2 (Table 5, Figure 1) and Production Examples 2-21 to 24 (Table 9, Figure 5) with different base oils, the gelation degree, oil separation degree, and transparency of the oil and fat composition were all at the same level and no difference was observed. That is, when producing an oil and fat composition containing 10% by mass of a rice-derived composition (RC1) of a gelling agent, for various base oils, a uniform gel with a smooth surface was formed, the oil separation degree was 0%, the gelation strength was high, and the transparency was very high. In Production Examples 2-21 to 24 as well, an oleogel with high gelation strength and high transparency was produced. The oil and fat compositions (oleogels) of Production Examples 2-21 to 24 had a total WE content of 0.21% by mass, and the proportion of C46 compounds in the total WE was 15.80 to 16.12%.

[0127] In the case of Production Examples 2-25 to 28 for producing an oil and fat composition containing 10% by mass of rice-derived wax (RW) in the gelling agent (Table 10, Figure 6), a solid gel was formed, but the gel was non-uniform, or there was a subsidence in the central part of the upper surface of the gel, and roughness with irregularities occurred on its surface. Cracks were confirmed when the base oil was canola oil (C) or olive oil (O). In the case of Production Examples 2-25 to 28, the oil separation degree was large in the order of olive oil (O) > palm oil (P), canola oil (C) > soybean oil (S), and the gelation strength was considered to be the lowest based on olive oil (O). In all cases, the transparency of the gel was low and brownish, and the circle drawn at the bottom could only be seen faintly. The oil and fat compositions (oleogels) of these production examples had a total WE content of 9.46 to 9.47% by mass. Also, in the total WE, the amount of C46 compounds was only 4.09 to 4.10%, and rather, C54 compounds were the most abundant.

[0128] As described above, the oil and fat compositions which were oleogel with high gelling strength and high transparency had a total WE content of 0.12 to 4 mass % and the amount of WE compounds having 46 carbon atoms in the total WE was 6% or more (Production Examples 2-2 to 5, 11, 12, 16, 17 and 19 to 24).

[0129] (Test Example 2-3: Evaluation of properties of oil and fat composition - DSC) Table 11 shows the results of DSC for the oil and fat compositions of Production Examples 2-2 to 2-5, 7 to 10, 14 and 25 to 28.

[0130] [Table 11]

[0131] In Production Examples 2-2 to 2-5, in which the rice-derived composition (RC1) of Production Example 1-1 was used as the gelling agent to produce oleogels with high gelling strength and high transparency, the obtained oil and fat compositions had crystallization temperatures of about 35 to 36°C and about 3 to 10°C, and melting points of about 10 to 20°C, about 30 to 40°C, and about 40 to 50°C.

[0132] In Production Examples 2-7 to 2-10, in which rice-derived wax (RW) was used as the gelling agent, the obtained oil and fat compositions were observed to have crystallization temperatures of several points between about 39 and 66°C and melting points of 70°C or higher. Similarly, in Production Examples 2-25 to 28, in which rice-derived wax (RW) was used as the gelling agent, the obtained oil and fat compositions were observed to have crystallization temperatures of 50°C or higher and melting points of 70°C or higher. No significant differences in crystallization temperature or melting point were observed due to differences in base oil.

[0133] In Production Example 2-14, in which the rice-derived composition (RC1) and rice-derived wax (RW) of Production Example 1-1 were used as gelling agents, the obtained oil and fat composition exhibited crystallization temperatures of 50°C or higher and approximately 3 to 10°C, and melting points of 70°C or higher and approximately 10 to 20°C, and exhibited characteristics of both the case in which rice-derived wax (RW) was used and the case in which rice-derived composition (RC1) was used.

[0134] In general, the more gelling agent used, the higher both the crystallization temperature and the melting point. The melting point was higher than the crystallization temperature for all samples.

[0135] Figure 7 shows the DSC curves for Production Examples 2-2(A) and 2-7(B). Production Example 2-2 differs from Production Example 2-7 in that it uses the rice-derived composition (RC1) from Production Example 1-1 as the gelling agent, while Production Example 2-7 uses rice-derived wax (RW) as the gelling agent. However, both contain 10% gelling agent by mass. Comparing these, Production Example 2-7 (Figure 7B), which used rice-derived wax (RW) as the gelling agent, exhibited a sharp peak at the crystallization temperature and a deep peak at the melting point. Production Example 2-2 (Figure 7A), which used the rice-derived composition (RC1) from Production Example 1-1 as the gelling agent, exhibited multiple peaks at both the crystallization temperature and the melting point, but the peaks were smaller in magnitude.

[0136] (Test Example 2-4: Evaluation of properties of oil and fat composition - SFC) The solid fat content (SFC) (%) of the oil and fat compositions of Production Examples 2-1 to 2-28 at 0 to 40°C (results were rounded to two decimal places) are shown in Tables 12 to 17: Table 12: Oil and fat compositions of Production Examples 2-1 to 2-5 (Produced from rice oil (R) and the rice-derived composition (RC1) of Production Example 1-1); Table 13: Oil and fat compositions of Production Examples 2-6 to 2-10 (Made from rice oil (R) and rice-derived wax (RW)); Table 14: Oil and fat compositions of Production Examples 2-11 to 2-16 (Produced from a mixture of rice oil (R), the rice-derived composition (RC1) of Production Example 1-1, and rice-derived wax (RW); Table 15: Oil and fat compositions of Production Examples 2-17 to 20 (Produced from rice oil (R) and the rice-derived composition (RC2) of Production Example 1-2 or the rice-derived composition (RC3) of Production Example 1-3); Table 16: Oil and fat compositions of Production Examples 2-21 to 24 (Canola oil (C), soybean oil (S), palm oil (P) or olive oil (O), and those produced from the rice-derived composition (RC1) of Production Example 1-1); and Table 17: Oil and fat compositions of Production Examples 2-25 to 28 (Canola oil (C), soybean oil (S), palm oil (P) or olive oil (O), and those produced from rice-derived wax (RW)).

[0137] [Table 12]

[0138] [Table 13]

[0139] [Table 14-1]

[0140] [Table 14-2]

[0141] [Table 15]

[0142] [Table 16]

[0143] [Table 17]

[0144] In the Production Examples that produced oleogels with high gel strength and high transparency, the SFC of the resulting fat and oil compositions (oleogels) was within the range of 0.1 to 3.1 at 35°C, which is midway between the expected melting temperatures of 30°C and 40°C (Tables 12 and 14 to 16). Generally, the SFC of the fat and oil compositions (oleogels) tended to increase with increasing amount of gelling agent. Among the Production Examples that produced gels, the fat and oil compositions obtained in Production Examples 2-7 to 2-10 and 25 to 28, which used rice-derived wax (RW) as the gelling agent, exhibited higher SFC values than the fat and oil compositions obtained in Production Examples 2-7 to 2-10, which used rice-derived wax (RW) as the gelling agent. Furthermore, the SFC values of the fat and oil compositions obtained in Production Examples 2-7 to 2-10, which used rice-derived wax (RW) as the gelling agent, decreased with increasing temperature from 0 to 40°C, whereas the SFC values of the fat and oil compositions obtained in Production Examples 2-7 to 2-10, which used rice-derived wax (RW) as the gelling agent, showed little change within the above temperature range. When the rice-derived composition (RC1) of Production Example 1-1 and rice-derived wax (RW) were used in combination as the gelling agent, the SFC value increased as the ratio of rice-derived wax (RW) increased (Table 14). An oleogel can be said to have a low waxy texture if its SFC is close to 0 at the expected melting temperature of 30 to 40°C.

[0145] (Test Example 2-5: Component analysis of oil and fat composition) The oil and fat compositions (oleogels) of Production Examples 2-2, 2-10, 2-17, and 2-20 were evaluated for their components. The results of γ-oryzanol (OZ), sterol, and free fatty acid (FFA) analyses are shown in Table 18 below. The results for OZ%, sterol content (%), and FFA% were rounded to two decimal places.

[0146] [Table 18]

[0147] γ-Oryzanol was also detected in the oil and fat compositions (oleogels) of Production Examples 2-2, 2-10, 2-17, and 2-20, which were produced from rice bran oil (R) and a rice-derived composition or a rice-derived wax. It was confirmed that the above oil and fat compositions (oleogels) contain sterols or sterol esters. It was also confirmed that the oil and fat compositions (oleogels) of these production examples contain free fatty acids.

[0148] Note that the present invention is not limited to the above-described embodiments and examples, and various modifications are possible within the scope shown in the claims. Embodiments obtained by appropriately combining the technical means disclosed in different embodiments are also included in the technical scope of the present invention. In addition, all of the academic documents and patent documents described in this specification are incorporated herein by reference.

Claims

Claim 1: A gelling agent comprising a rice-derived composition, wherein the rice-derived composition contains wax esters, the proportion of wax esters having 46 carbon atoms in the total wax esters is 6% or more, and the solid fat content (SFC) at 35 ° C is 30% or less.

2. The gelling agent according to claim 1, wherein the total wax ester content in the rice-derived composition is 0.2 to 15% by mass.

3. The gelling agent according to claim 1, wherein the rice-derived composition contains γ-oryzanol.

4. The gelling agent according to claim 1, wherein the rice-derived composition contains free fatty acids.

5. The gelling agent according to claim 1, wherein the rice-derived composition contains sterols or sterol esters.

6. An oil and fat composition comprising an oil and fat and the gelling agent according to any one of claims 1 to 5, wherein the total wax ester content in the composition is 0.12 to 4% by mass, and the proportion of wax esters having 46 carbon atoms in the total wax esters is 6% or more.

7. The oil and fat composition according to claim 6, which contains γ-oryzanol.

8. The oil and fat composition according to claim 6, which contains free fatty acids.

9. The oil and fat composition according to claim 6, which contains sterols or sterol esters.

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