Oil composition

Abstract

To provide a fat that contains an abundance of α-linolenic acid and keeps a flavor of sesame oil even after exposure and preservation.SOLUTION: A fat composition contains components (A), (B), and (C): (A) a fat that contains 40-70 mass% of α-linolenic acid in constituent fatty acids; (B) a vitamin C fatty acid ester; and (C) a sesame oil flavor, sesame oil or a combination of them. Preferably, the content of the component (B) vitamin C fatty acid ester is 0.005-0.2 mass%, the content of the component (C) olive oil flavor is 0.01-0.5 mass%, the content of the component (C) olive oil is 20-85 mass%, the content of the component (A) fat is 10-99.985 mass%, and the content of diacylglycerol in the component (A) fat is 15 mass% or more.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] α-Linolenic acid (C18:3, ALA), which is abundantly contained in flaxseed (linseed) etc., is known to be converted into highly physiologically active eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) when it enters the body. In recent years, various functional oils and fats rich in α-linolenic acid have been proposed (for example, Patent Document 1).

[0003] However, oils and fats rich in α-linolenic acid have very low oxidative stability and easily generate unpleasant odors. Therefore, usually, antioxidants such as tocopherol, rosemary extract, ascorbic acid fatty acid ester, catechin, and lecithin are contained in the oils and fats to prevent deterioration of the flavor of the oils and fats. In addition, flavor oils such as roasted sesame oil are blended to improve the flavor. For example, in Patent Document 2, an oil and fat composition in which roasted sesame oil containing 2-methylpyrazine is blended to suppress unpleasant odors caused by α-linolenic acid etc. is proposed. In Patent Document 3, an oil and fat composition is proposed in which a very small amount of roasted oil such as roasted sesame oil is added to oils and fats having odors such as soybean oil and perilla oil to suppress the unpleasant odors of the oils and fats having odors without imparting the flavor of the roasted oil.

[0004] Sesame oil is characterized by the fragrant smell of roasted sesame oil and the gentle sesame smell of unroasted sesame oil.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0006] The inventor considered that an oil and fat having a unique sesame oil aroma and rich in α-linolenic acid is useful as an edible oil and fat having a suitable flavor and high functionality. However, when a sesame oil fragrance or sesame oil was contained in order to obtain an oil and fat rich in α-linolenic acid having the aroma of sesame oil, it was found that there was a problem that the aroma attenuated over time, particularly under exposure to light. Therefore, the present invention relates to providing an oil and fat rich in α-linolenic acid having the aroma of sesame oil even after exposure and storage.

Means for Solving the Problems

[0007] The inventor conducted intensive studies to solve the above problems, and found that if an oil and fat rich in α-linolenic acid is combined and contained with a vitamin C fatty acid ester and a sesame oil fragrance and / or sesame oil, the aroma of sesame oil can be maintained or enhanced even under exposure and storage.

[0008] That is, the present invention provides the following components (A), (B) and (C): (A) An oil and fat in which 40 to 70% by mass of the constituent fatty acids is α-linolenic acid (B) A vitamin C fatty acid ester (C) A sesame oil fragrance, sesame oil or a combination thereof and provides an oil and fat composition containing the same.

Effects of the Invention

[0009] According to the present invention, it is possible to provide an oil and fat composition having a good aroma of sesame oil even after exposure and storage and having high functionality of α-linolenic acid.

Modes for Carrying Out the Invention

[0010] The oil and fat composition of the present invention contains an oil and fat in which 40 to 70% by mass of the constituent fatty acids is α-linolenic acid. In this specification, the "oil and fat in which 40 to 70% by mass of the constituent fatty acids is α-linolenic acid" is also referred to as "component (A) oil and fat". From the viewpoint of usability, the content of the component (A) oil and fat in the oil and fat composition is preferably 10% by mass (hereinafter simply referred to as "%") or more, more preferably 15% or more, and preferably 99.985% or less, more preferably 99.95% or less. The content of the component (A) oil and fat in the oil and fat composition is preferably 10 to 99.985%, more preferably 15 to 99.95%.

[0011] In the present invention, the content of α-linolenic acid in the fatty acids constituting the oil and fat of the component (A) oil and fat is 40 to 70%. The content of α-linolenic acid in the fatty acids constituting the oil and fat is 40% or more, preferably 45% or more, more preferably 50% or more, still more preferably 52% or more from the viewpoint of effectively expressing the effect and the physiological effect, and 70% or less, preferably 65% or less, more preferably 60% or less from the viewpoint of oxidation stability. The content of α-linolenic acid in the fatty acids constituting the oil and fat of the component (A) oil and fat is 40 to 70%, preferably 45 to 70%, more preferably 50 to 65%, still more preferably 52 to 60%. In addition, the amount of fatty acid in this specification is the amount in terms of free fatty acid.

[0012] In the present invention, the constituent fatty acids other than α-linolenic acid constituting the oil and fat are not particularly limited and may be either saturated fatty acids or unsaturated fatty acids. From the viewpoints of the flavor and industrial productivity of the oil and fat, the content of unsaturated fatty acids in the fatty acids constituting the oil and fat is preferably 60 to 100%, more preferably 70 to 100%, still more preferably 80 to 99.5%. The number of carbon atoms of the unsaturated fatty acid is preferably 14 to 24, more preferably 16 to 22 from the viewpoint of the physiological effect.

[0013] Among them, the content of linoleic acid (C18:2) in the fatty acids constituting the oil or fat is preferably 5% or more, more preferably 10% or more, preferably 40% or less, more preferably 30% or less, and still more preferably 20% or less from the viewpoint of industrial productivity. The content of linoleic acid in the fatty acids constituting the oil or fat is preferably 5 to 40%, more preferably 5 to 30%, and still more preferably 10 to 20%.

[0014] In addition, the content of oleic acid (C18:1) in the fatty acids constituting the oil or fat is preferably 10% or more, preferably 65% or less, more preferably 50% or less, and still more preferably 30% or less from the viewpoint of industrial productivity. The content of oleic acid in the fatty acids constituting the oil or fat is preferably 10 to 65%, more preferably 10 to 50%, and still more preferably 10 to 30%.

[0015] The total content of saturated fatty acids in the fatty acids constituting the oil or fat is preferably 30% or less, more preferably 20% or less, still more preferably 10% or less, and still more preferably 7% or less, and preferably 0.5% or more from the viewpoints of appearance, physiological effects, and industrial productivity of the oil or fat. The carbon number of the saturated fatty acid is preferably 14 to 24, and more preferably 16 to 22.

[0016] In the present invention, the oil or fat contains any one or more of monoacylglycerol, diacylglycerol, and triacylglycerol. There is no particular limitation on the type of the oil or fat, and any oil or fat that can be used as an edible oil or fat may be used. In the present invention, as the concentration of diacylglycerol in the component (A) oil or fat increases, it becomes easier to contain (B) vitamin C fatty acid ester, and thereby the aroma of sesame oil can be enhanced. Therefore, from the viewpoint of effectively expressing the effect, it is preferable that the oil or fat contains a high content of diacylglycerol. The content of diacylglycerol in the oil and fat of component (A) is preferably 15% or more, more preferably 20% or more, still more preferably 25% or more, still more preferably 30% or more, still more preferably 50% or more, still more preferably 60% or more, still more preferably 70% or more, still more preferably 80% or more, from the viewpoints of the solubility of component (B) and physiological effects, and is preferably 99.5% or less, more preferably 98% or less, still more preferably 95% or less, still more preferably 90% or less, from the viewpoint of industrial productivity. The content of diacylglycerol in the oil and fat of component (A) is preferably 15 to 99.5%, more preferably 20 to 98%, still more preferably 25 to 98%, still more preferably 30 to 95%, still more preferably 50 to 95%, still more preferably 60 to 90%, still more preferably 70 to 90%, still more preferably 80 to 90%.

[0017] In addition, the content of triacylglycerol in the oil and fat of component (A) is preferably 1% or more, more preferably 2% or more, still more preferably 5% or more, still more preferably 10% or more, from the viewpoint of the industrial productivity of the oil and fat, and is preferably 85% or less, more preferably 80% or less, still more preferably 75% or less, still more preferably 50% or less, still more preferably 25% or less. The content of triacylglycerol in the oil and fat of component (A) is preferably 1 to 85%, more preferably 2 to 80%, still more preferably 2 to 75%, still more preferably 5 to 50%, still more preferably 10 to 25%.

[0018] The content of monoacylglycerol in the oil and fat of component (A) is preferably 5% or less, more preferably 3% or less, still more preferably 2% or less, still more preferably 1.5% or less, from the viewpoints of flavor, industrial productivity of the oil and fat, and oxidation stability, and is preferably more than 0%. The content of monoacylglycerol in the oil and fat may be 0%.

[0019] The content of free fatty acids or their salts in the oil and fat of component (A) is preferably 3% or less, more preferably 2% or less, still more preferably 1% or less, and preferably more than 0% from the viewpoints of flavor and oxidation stability. The content of free fatty acids or their salts in the oil and fat composition may be 0%. The fatty acid compositions of triacylglycerol, diacylglycerol, and monoacylglycerol may be the same or different.

[0020] The oil and fat composition of the present invention contains (B) vitamin C fatty acid ester. Hereinafter, in this specification, "vitamin C fatty acid ester" is also referred to as "component (B)". The vitamin C fatty acid ester used in the present invention is an ester of L-ascorbic acid and a higher fatty acid, and commercially available products, preferably commercially available products for foods and drinks, can be used. As the higher fatty acid, a linear saturated fatty acid having 12 to 22 carbon atoms is preferable. The vitamin C fatty acid ester is preferably vitamin C palmitate or vitamin C stearate, and more preferably vitamin C palmitate, from the viewpoint of having a good sesame oil aroma even after exposure and storage.

[0021] In the present invention, the content of component (B) in the oil and fat composition is preferably 0.005% or more, more preferably 0.01% or more, still more preferably 0.02% or more, from the viewpoint of effectively expressing the effect, and preferably 0.2% or less, more preferably 0.15% or less, still more preferably 0.1% or less, from the viewpoints of the solubility and flavor of component (B). The content of component (B) in the oil and fat composition is preferably 0.005 to 0.2%, more preferably 0.01 to 0.15%, still more preferably 0.02 to 0.1%.

[0022] In the present invention, the content of component (B) with respect to the oil and fat of component (A) is preferably 0.02% or more, more preferably 0.03% or more, still more preferably 0.05% or more, from the viewpoint of effectively expressing the effect, and preferably 0.3% or less, more preferably 0.2% or less, still more preferably 0.1% or less, from the viewpoints of the solubility and flavor of component (B). The content of component (B) relative to the oil and fat of component (A) is preferably 0.02 to 0.3%, more preferably 0.03 to 0.2%, still more preferably 0.05 to 0.1% from the viewpoint of effectively expressing the effect.

[0023] When the content of diacylglycerol in the oil and fat of component (A) is 15% or more, the content of component (B) relative to component (A) is preferably 1% or less, more preferably 0.3% or less, still more preferably 0.2% or less from the viewpoints of the solubility and flavor of component (B), and is preferably 0.03% or more, more preferably 0.05% or more, still more preferably 0.1% or more from the viewpoint of effectively expressing the effect. When the content of diacylglycerol in the oil and fat of component (A) is 15% or more, the content of component (B) relative to component (A) is preferably 0.03 to 1%, more preferably 0.05 to 0.3%, still more preferably 0.05 to 0.2%, still more preferably 0.1 to 0.2%. On the other hand, when the content of triacylglycerol in the oil and fat of component (A) is 95% or more, the content of component (B) relative to the oil and fat of component (A) is preferably 0.005% or more, more preferably 0.01% or more from the viewpoint of effectively expressing the effect, and is preferably 0.1% or less, more preferably 0.05% or less, still more preferably 0.025% or less from the viewpoint of suppressing the precipitation of component (B). When the content of triacylglycerol in the oil and fat of component (A) is 95% or more, the content of component (B) relative to the oil and fat of component (A) is 0.005 to 0.1%, more preferably 0.01 to 0.05%, still more preferably 0.01 to 0.025%.

[0024] In the present invention, the mass ratio [(ALA) / (component (B))] of the content of α-linolenic acid in the fatty acids constituting the oil and fat to the content of component (B) in the oil and fat composition is 400 or more, preferably 500 or more from the viewpoint of the solubility of component (B), and is 14000 or less, preferably 10000 or less, still more preferably 5000 or less, still more preferably 3000 or less, still more preferably 2000 or less from the viewpoint of effectively expressing the effect.

[0025] The oil and fat composition of the present invention contains (C) sesame oil flavor, sesame oil, or a combination thereof. Hereinafter, in this specification, "sesame oil flavor, sesame oil, or a combination thereof" is also referred to as "component (C)". As shown in the examples described later, when sesame oil flavor or sesame oil is contained in the component (A) oil and fat, the unique aroma of sesame oil can be felt. The aroma of sesame oil weakens over time under exposure. In the present invention, by combining and containing a vitamin C fatty acid ester with sesame oil flavor and / or sesame oil, the aroma can be maintained or enhanced, and an oil and fat composition excellent in the aroma of sesame oil can be obtained not only initially but also after exposure and storage. This is surprising when compared with the above-mentioned fact that "the aroma weakens over time under exposure". Considering the reason, since the aroma after exposure and storage showed a strong roasted sesame oil aroma, it is considered that the odor components generated during exposure and storage in the oil and fat composition of the present invention changed and were involved in the expression of the aroma.

[0026] The sesame oil flavor used in the present invention contains aroma components contained in sesame oil squeezed from the seeds of sesame (Sesamum indicum L.). As the aroma components, aldehydes, pyrazines, etc. are known. There is no particular limitation on the type of sesame, and examples include white sesame, golden sesame, black sesame, brown sesame, etc. Sesame may be roasted roasted sesame. As the sesame oil flavor, any of those derived from nature, synthesized, or a mixture thereof can be used. Natural flavors are preferred. Examples of the production method of the sesame oil flavor include a pressing method, an extraction method, etc. Examples of the form of the sesame oil flavor include oil-soluble, emulsion, and powder. As the sesame oil flavor, commercially available products, preferably commercially available products for foods and drinks, can be used. In addition, as the sesame oil used in the present invention, any of roasted sesame oil obtained by roasting sesame seeds and then squeezing oil and unroasted sesame oil obtained by squeezing oil without roasting sesame seeds can be used. It may be refined oil and fat that has undergone a refining process.

[0027] In the present invention, the content of component (C) in the oil and fat composition is preferably 0.01% or more, more preferably 0.03% or more, from the viewpoint of imparting a sesame oil flavor, and is preferably 85% or less from the viewpoint of α-linolenic acid intake. The content of component (C) in the oil and fat composition is preferably 0.01 to 85%, more preferably 0.03 to 85%. In addition, when only one of the sesame oil flavor and sesame oil is included, this content is the amount of that one, and when both are included, it is the total amount. In the present invention, when using a sesame oil flavor as component (C), the content of the sesame oil flavor in the oil and fat composition is preferably 0.01% or more, more preferably 0.03% or more, from the viewpoint of imparting a sesame oil flavor, and is preferably 0.5% or less, more preferably 0.3% or less, from the viewpoint of imparting a natural sesame oil flavor. When using a sesame oil flavor as component (C), the content of the sesame oil flavor in the oil and fat composition is preferably 0.01 to 0.5%, more preferably 0.03 to 0.3%. Also, when using sesame oil as component (C), the content of sesame oil in the oil and fat composition is preferably 20% or more, more preferably 25% or more, from the viewpoint of feeling the flavor of sesame oil, and is preferably 85% or less, more preferably 80% or less, from the viewpoint of α-linolenic acid intake. When using sesame oil as component (C), the content of sesame oil in the oil and fat composition is preferably 20 to 85%, more preferably 25 to 80%. In addition, gas chromatography can be used for the quantification of the flavor. For example, it can be analyzed by headspace gas chromatography.

[0028] The oil and fat composition of the present invention can be obtained, for example, by adding component (B) and component (C), and further other components as necessary to component (A) oil and fat, and appropriately heating, stirring, etc. Ordinary edible oils and fats may be blended as necessary.

[0029] Component (A) fats and oils can be obtained by esterification reactions between fatty acids derived from fats and oils and glycerin, transesterification reactions (glycerolysis) between fats and oils and glycerin, etc. The esterification reaction and the glycerolysis reaction are roughly classified into a chemical method using a chemical catalyst such as an alkali metal or its alloy, an oxide or hydroxide of an alkali metal or alkaline earth metal, or an alkoxide of an alkali metal or alkaline earth metal, and an enzymatic method using an enzyme such as lipase. Among them, from the viewpoint of controlling the fatty acid composition, the esterification reaction between the fractionated fatty acids derived from fats and oils described later and glycerin is preferable.

[0030] In the present invention, the fats and oils (edible fats and oils) may be either vegetable fats and oils or animal fats and oils. For example, vegetable fats and oils such as soybean oil, rapeseed oil, safflower oil, rice bran oil, corn oil, sunflower oil, cottonseed oil, olive oil, peanut oil, adzuki bean oil, wheat germ oil, perilla oil, linseed oil, sesame oil, chia seed oil, Sacha inchi oil, walnut oil, kiwi seed oil, sage seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, camellia oil, tea seed oil, borage oil, palm oil, palm olein, palm stearin, coconut oil, palm kernel oil, cocoa butter, sal fat, shea butter, algal oil; animal fats and oils such as fish oil, lard, beef tallow, butter fat; or oils and fats such as their transesterified oils, hydrogenated oils, fractionated oils, etc. can be mentioned. Among them, from the viewpoint of usability, it is preferable to use vegetable fats and oils, and more preferably to use liquid fats and oils having excellent low-temperature resistance. Furthermore, it is preferable to use at least one fat and oil selected from perilla oil, linseed oil, sesame oil, chia seed oil, and Sacha inchi oil, which are rich in α-linolenic acid. Note that the liquid fat and oil refers to a fat and oil that is liquid at 20°C when a cooling test is carried out according to the standard fat and oil analysis test method 2.3.8-27.

[0031] Fatty acids derived from fats and oils can be obtained by hydrolyzing fats and oils. Methods for hydrolyzing fats and oils include high-temperature and high-pressure decomposition methods and enzymatic decomposition methods. The high-temperature and high-pressure decomposition method is a method of adding water to fats and oils and reacting under high-temperature and high-pressure conditions to obtain fatty acids and glycerin. The enzymatic decomposition method is a method of adding water to fats and oils, using a lipase as a catalyst, and reacting under low-temperature conditions to obtain fatty acids and glycerin. The hydrolysis reaction can be carried out according to a conventional method.

[0032] After hydrolysis of the fats and oils, it is preferable to separate the hydrolysis reaction product and remove the solid. Separation methods include solvent separation, natural separation (dry separation), and wetting agent separation. Means for removing the precipitated solid include static separation, filtration, centrifugal separation, a method of mixing an aqueous solution of a wetting agent with fatty acids and separating, etc.

[0033] The esterification reaction between fatty acids derived from fats and oils and glycerin is preferably carried out under mild conditions by an enzymatic method, which is excellent in terms of flavor and the like. The amount of enzyme used can be appropriately determined in consideration of the activity of the enzyme. From the viewpoint of improving the reaction rate, when using an immobilized enzyme, it is preferably 1 to 30%, more preferably 2 to 20%, based on the total mass of the esterification reaction raw materials. The reaction temperature of the esterification reaction is preferably 0 to 100 °C, more preferably 20 to 80 °C, and still more preferably 30 to 60 °C, from the viewpoints of improving the reaction rate and suppressing the inactivation of the enzyme. Also, the reaction time is preferably within 15 hours, more preferably 1 to 12 hours, and still more preferably 2 to 10 hours, from the viewpoint of industrial productivity. As means for contacting fatty acids and glycerin, methods such as immersion, stirring, and passing a liquid through a column filled with immobilized lipase using a pump, etc. can be mentioned.

[0034] After the esterification reaction, a purification process usually used for fats and oils may be carried out. Specifically, processes such as distillation treatment, acid treatment, water washing, decolorization, deodorization, etc. can be mentioned.

[0035] The oil and fat composition of the present invention can be used in the same manner as general edible oils and fats, and can be applied to various food and drink products and feeds using oils and fats. Examples of food and drink products include, in addition to ordinary food and drink products, for example, foods for specified health uses and foods with functional claims that tout the physiological effects of α-linolenic acid and diacylglycerol, etc. The form of the food and drink product can be solid, semi-solid or liquid, and examples include beverages, water-in-oil type oil and fat-containing foods, oil-in-water type oil and fat-containing foods, bakery foods, confectionery, frozen foods, retort foods, and furthermore, nutritional supplement compositions such as tablets, capsules, and troches. Examples of feeds include livestock feeds for cattle, pigs, etc., small animal feeds for rabbits, mice, etc., fishery feeds for eels, shrimp, etc., and pet foods for dogs, cats, etc.

[0036] The oil and fat composition of the present invention has a good sesame oil aroma even after exposure to light and storage, and from the viewpoint of physiological effects, the following components (A), (B), and (C): (A) An oil or fat in which 40 to 65% by mass of the constituent fatty acids is α-linolenic acid (B) 0.005 to 0.2% by mass of a vitamin C fatty acid ester (C) 0.01 to 85% by mass of a sesame oil fragrance, sesame oil, or a combination thereof It is preferably an oil and fat composition containing these.

[0037] The oil and fat composition of the present invention has a good sesame oil aroma even after exposure to light and storage, and from the viewpoint of physiological effects, the following components (A), (B), and (C): (A) An oil or fat in which 40 to 65% by mass of the constituent fatty acids is α-linolenic acid (B) 0.005 to 0.2% by mass of a vitamin C fatty acid ester (C) 0.01 to 85% by mass of a sesame oil fragrance, sesame oil, or a combination thereof It contains these, and it is preferably an oil and fat composition in which 15% by mass or more of component (A) oil or fat is diacylglycerol, and the content of component (B) relative to component (A) oil or fat is 0.03 to 1% by mass.

[0038] The oil and fat composition of the present invention preferably contains the following components (A), (B) and (C) in terms of having a good sesame oil aroma even after exposure and storage and in terms of physiological effects: (A) An oil or fat in which 45 to 65% by mass of the constituent fatty acids is α-linolenic acid (B) 0.005 to 0.2% by mass of a vitamin C fatty acid ester (C) 0.01 to 0.5% by mass of a sesame oil fragrance, or 20 to 85% by mass of sesame oil The oil and fat composition is preferably one containing these components.

[0039] The oil and fat composition of the present invention preferably contains the following components (A), (B) and (C) in terms of having a good sesame oil aroma even after exposure and storage and in terms of physiological effects: (A) An oil or fat in which 45 to 65% by mass of the constituent fatty acids is α-linolenic acid (B) 0.005 to 0.2% by mass of a vitamin C fatty acid ester (C) 0.01 to 0.5% by mass of a sesame oil fragrance, or 20 to 85% by mass of sesame oil The oil and fat composition preferably contains these components, wherein 25% by mass or more of the oil or fat of component (A) is diacylglycerol, and the content of component (B) with respect to the oil or fat of component (A) is 0.03 to 1% by mass.

[0040] The oil and fat composition of the present invention preferably contains the following components (A), (B) and (C) in terms of having a good sesame oil aroma even after exposure and storage and in terms of physiological effects: (A) An oil or fat in which 50 to 60% by mass of the constituent fatty acids is α-linolenic acid (B) 0.02 to 0.1% by mass of a vitamin C fatty acid ester (C) 0.03 to 0.3% by mass of a sesame oil fragrance, or 25 to 80% by mass of sesame oil The oil and fat composition is preferably one containing these components.

[0041] The oil and fat composition of the present invention preferably contains the following components (A), (B) and (C) in terms of having a good sesame oil aroma even after exposure and storage and in terms of physiological effects: (A) An oil or fat in which 50 to 60% by mass of the constituent fatty acids is α-linolenic acid (B) 0.02 to 0.1% by mass of a vitamin C fatty acid ester (C) Sesame oil fragrance: 0.03 to 0.3% by mass, or sesame oil: 25 to 80% by mass It preferably contains 70% by mass or more of diacylglycerol in the fat and oil of component (A), and the content of component (B) with respect to the fat and oil of component (A) is 0.05 to 0.2% by mass, and is an oil and fat composition.

[0042] Regarding the above-described embodiments, the present invention further discloses the following oil and fat compositions.

[0043] <1>The following components (A), (B), and (C): (A) An oil and fat in which 40 to 70% by mass of the constituent fatty acids is α-linolenic acid (B) Vitamin C fatty acid ester (C) Sesame oil fragrance, sesame oil, or a combination thereof An oil and fat composition containing the same.

[0044] <2>In the oil and fat composition, the content of the oil and fat of component (A) is preferably 10% by mass or more, more preferably 15% by mass or more, and preferably 99.985% by mass or less, more preferably 99.95% by mass or less, and preferably 10 to 99.985% by mass, more preferably 15 to 99.95% by mass, and is the oil and fat composition according to <1>. <3>The content of α-linolenic acid in the fatty acids constituting the oil and fat of component (A) is 40% by mass or more, preferably 45% by mass or more, more preferably 50% by mass or more, still more preferably 52% by mass or more, and 70% by mass or less, preferably 65% by mass or less, more preferably 60% by mass or less, and 40 to 70% by mass, preferably 45 to 70% by mass, more preferably 50 to 65% by mass, still more preferably 52 to 60% by mass, and is the oil and fat composition according to <1> or <2>. <4>The content of linoleic acid in the fatty acids constituting the oil or fat is preferably 5% by mass or more, more preferably 10% by mass or more, and preferably 40% by mass or less, more preferably 30% by mass or less, still more preferably 20% by mass or less, and preferably 5 to 40% by mass, more preferably 5 to 30% by mass, still more preferably 10 to 20% by mass, and is the oil or fat composition according to any one of <1> to <3>. <5>The content of oleic acid in the fatty acids constituting the oil or fat is preferably 10% by mass or more, and preferably 65% by mass or less, more preferably 50% by mass or less, still more preferably 30% by mass or less, and preferably 10 to 65% by mass, more preferably 10 to 50% by mass, still more preferably 10 to 30% by mass, and is the oil or fat composition according to any one of <1> to <4>. <6>The content of diacylglycerol in the component (A) oil or fat is preferably 15% by mass or more, more preferably 20% by mass or more, still more preferably 25% by mass or more, still more preferably 30% by mass or more, still more preferably 50% by mass or more, still more preferably 60% by mass or more, still more preferably 70% by mass or more, still more preferably 80% by mass or more, and preferably 99.5% by mass or less, more preferably 98% by mass or less, still more preferably 95% by mass or less, still more preferably 90% by mass or less, and preferably 15 to 99.5% by mass, more preferably 20 to 98% by mass, still more preferably 25 to 98% by mass, still more preferably 30 to 95% by mass, still more preferably 50 to 95% by mass, still more preferably 60 to 90% by mass, still more preferably 70 to 90% by mass, still more preferably 80 to 90% by mass, and is the oil or fat composition according to any one of <1> to <5>. <7>The content of triacylglycerol in the oil or fat of component (A) is preferably 1% by mass or more, more preferably 2% by mass or more, still more preferably 5% by mass or more, still more preferably 10% by mass or more, and is preferably 85% by mass or less, more preferably 80% by mass or less, still more preferably 75% by mass or less, still more preferably 50% by mass or less, still more preferably 25% by mass or less, and is preferably 1 to 85% by mass, more preferably 2 to 80% by mass, still more preferably 2 to 75% by mass, still more preferably 5 to 50% by mass, still more preferably 10 to 25% by mass. The oil or fat composition according to any one of <1> to <6>. <8>The content of monoacylglycerol in the oil or fat of component (A) is preferably 5% by mass or less, more preferably 3% by mass or less, still more preferably 2% by mass or less, still more preferably 1.5% by mass or less, and is preferably more than 0% by mass. The oil or fat composition according to any one of <1> to <7>. <9>The content of free fatty acid or its salt in the oil or fat of component (A) is preferably 3% by mass or less, more preferably 2% by mass or less, still more preferably 1% by mass or less, and is preferably more than 0% by mass. The oil or fat composition according to any one of <1> to <8>. <10>Component (B) is preferably vitamin C palmitate, vitamin C stearate or a combination thereof, more preferably vitamin C palmitate. The oil or fat composition according to any one of <1> to <9>. <11>The content of component (B) in the oil or fat composition is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, still more preferably 0.02% by mass or more, and is preferably 0.2% by mass or less, more preferably 0.15% by mass or less, still more preferably 0.1% by mass or less, and is preferably 0.005 to 0.2% by mass, more preferably 0.01 to 0.15% by mass, still more preferably 0.02 to 0.1% by mass. The oil or fat composition according to any one of <1> to <10>. <12>The content of component (B) with respect to the oil and fat of component (A) is preferably 0.02% by mass or more, more preferably 0.03% by mass or more, still more preferably 0.05% by mass or more, and is preferably 0.3% by mass or less, more preferably 0.2% by mass or less, still more preferably 0.1% by mass or less, and is the oil and fat composition according to any one of <1> to <11>. <13>When the content of diacylglycerol in the oil and fat of component (A) is 15% by mass or more, the content of component (B) with respect to the oil and fat of component (A) is preferably 1% by mass or less, more preferably 0.3% by mass or less, still more preferably 0.2% by mass or less, and is preferably 0.03% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, and is preferably 0.03 to 1% by mass, more preferably 0.05 to 0.3% by mass, still more preferably 0.05 to 0.2% by mass, still more preferably 0.1 to 0.2% by mass, and is the oil and fat composition according to any one of <1> to <11>. <14>When the content of triacylglycerol in the oil and fat of component (A) is 95% by mass or more, the content of component (B) with respect to the oil and fat of component (A) is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and is preferably 0.1% by mass or less, more preferably 0.05% by mass or less, still more preferably 0.025% by mass or less, and is 0.005 to 0.1% by mass, more preferably 0.01 to 0.05% by mass, still more preferably 0.01 to 0.025% by mass, and is the oil and fat composition according to any one of <1> to <11>. <15>The mass ratio [(ALA) / (component (B))] of the content of α-linolenic acid in the fatty acids constituting the oil and fat to the content of component (B) in the oil and fat composition is preferably 400 or more, more preferably 500 or more, and is preferably 14000 or less, more preferably 10000 or less, still more preferably 5000 or less, still more preferably 3000 or less, still more preferably 2000 or less, and is preferably 400 to 14000, more preferably 500 to 10000, still more preferably 500 to 5000, still more preferably 500 to 3000, still more preferably 500 to 2000, and is the oil and fat composition according to any one of <1> to <14>. <16>The content of component (C) in the oil and fat composition is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and is preferably 85% by mass or less, and is preferably 0.01 to 85% by mass, more preferably 0.03 to 85% by mass, and is the oil and fat composition according to any one of <1> to <15>. <17>When using sesame oil flavor as component (C), the content of sesame oil flavor in the oil and fat composition is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and is preferably 0.5% by mass or less, more preferably 0.3% by mass or less, and is preferably 0.01 to 0.5% by mass, more preferably 0.03 to 0.3% by mass, and is the oil and fat composition according to any one of <1> to <15>. <18>When using sesame oil as component (C), the content of sesame oil in the oil and fat composition is preferably 20% by mass or more, more preferably 25% by mass or more, and is preferably 85% by mass or less, more preferably 80% by mass or less, and is preferably 20 to 85% by mass, more preferably 25 to 80% by mass, and is the oil and fat composition according to any one of <1> to <15>. <19>The oil and fat composition according to any one of <1> to <18> preferably contains an esterification reaction oil of fractionated fatty acids derived from oil and fat and glycerin. <20>The fractionated fatty acids are preferably derived from at least one kind of oil and fat selected from perilla oil, linseed oil, sesame oil, chia seed oil, and Sacha inchi oil, and is the oil and fat composition according to <19>. <21>A food or drink containing the oil and fat composition according to any one of <1> to <20>. <22>A feed containing the oil and fat composition according to any one of <1> to <20>.

Example

[0045] 〔Analysis method〕 (i) Glyceride composition of oil and fat Approximately 10 mg of an oil and fat sample and 0.5 mL of a trimethylsilylating agent (“Silylating Agent TH”, manufactured by Kanto Chemical Co., Inc.) were added to a glass sample bottle, which was then sealed and heated at 70 °C for 15 minutes. 1.0 mL of water and 1.5 mL of hexane were added thereto, and the mixture was shaken. After standing, the upper layer was subjected to gas chromatography (GLC) for analysis. <GLC Analysis Conditions> (Conditions) Apparatus: Agilent 7890B (manufactured by Agilent Technologies) Column: DB-1ht 10 m × 0.25 mm × 0.2 μm (manufactured by Agilent J&W) Carrier gas: 1.0 mL He / min Injector: Split (1:50), T = 340 °C Detector: FID, T = 350 °C Oven temperature: The temperature was raised from 80 °C to 340 °C at a rate of 10 °C / min and held for 15 minutes.

[0046] (ii) Constituent Fatty Acid Composition of Oil and Fat Fatty acid methyl esters were prepared according to the “Method for Preparing Fatty Acid Methyl Esters (2.4.1.-1996)” in “Standard Oil and Fat Analysis Test Methods” edited by the Japanese Oil Chemists' Society, and the obtained oil and fat sample was measured in accordance with American Oil Chemists. Society Official Method Ce 1f-96 (GLC method). <GLC Analysis Conditions> Apparatus: Agilent 7890B (manufactured by Agilent Technologies) Column: CP-SIL88 50 m × 0.25 mm × 0.2 μm (manufactured by Agilent J&W) Carrier gas: 1.0 mL He / min Injector: Split (1:50), T = 300 °C Detector: FID, T = 300 °C Oven temperature: Held at 150 °C for 5 min → Temperature raised at 1 °C / min → Held at 160 °C for 5 min → Temperature raised at 2 °C / min → Held at 200 °C for 10 min → Temperature raised at 10 °C / min → Held at 220 °C for 5 min

[0047] 〔Raw Materials〕 The following fats and oils A to C were prepared. The glyceride composition and fatty acid composition are shown in Table 1.

[0048]

Table 1

[0049] For fat and oil A: Sunflower oil (Showa Olein Rich, manufactured by Showa Sangyo Co., Ltd.) was used. For fat and oil B: Linseed oil (Nisshin Linseed Oil; manufactured by Nisshin Oillio Group Ltd.) was used. For fat and oil C: Fatty acids obtained by hydrolyzing semi-refined linseed oil (manufactured by ADM) with an enzyme were winterized to reduce the saturated fatty acid content. Subsequently, using a commercially available immobilized 1,3-position selective lipase as a catalyst, fractionated fatty acids and glycerin were subjected to an esterification reaction under reduced pressure. After filtering off the immobilized enzyme, the reaction product was purified by molecular distillation, and 0.2% by mass of a tocopherol preparation (manufactured by Nippon Oil & Fats Co., Ltd.) was added to obtain fat and oil C.

[0050] Vitamin C palmitate (VCP): L-ascorbic acid palmitate, manufactured by DSM Sesame oil flavor: Sesame oil flavor, manufactured by Hasegawa Flavor Co., Ltd. Sesame oil: Kake-Uma Sesame Oil Mild, manufactured by Takemoto Yushi Co., Ltd.

[0051] Examples 1 to 4 and Comparative Examples 1 to 7 〔Preparation of fat and oil composition〕 Fats and oils A to C, vitamin C palmitate, and sesame oil flavor were mixed at the ratios shown in Table 2 to prepare fat and oil compositions, respectively.

[0052] 〔Evaluation of exposure and storage〕 The test products obtained above were subjected to an evaluation of exposure and storage. The test products were exposed to light at 25°C and an illuminance of 2000 lx for 7 days using an illuminated incubator (FLI-2010A, manufactured by Tokyo Rika Kikai Co., Ltd.). The evaluation was carried out by comparing each test product after storage with reference products 1 to 3, which were prepared by mixing sesame oil flavor with fat and oil B at the ratios shown in Table 2 (before storage). Those with a weaker sesame oil aroma compared to each reference product (recognized as having a sesame oil fragrance concentration of minus 5% or less than the reference product) were rated as "1", those equivalent to the reference product (recognized as having a sesame oil fragrance concentration of minus 5% to plus 5% compared to the reference product) were rated as "2", and those stronger than the reference product (recognized as having a sesame oil fragrance concentration of plus 5% or more than the reference product) were rated as "3". A sensory evaluation was conducted by 4 professional panelists, and the scores were determined through consultation. In this specification, the reason for defining "equivalent to the reference product" as the "range of minus 5% to plus 5%" is that samples with a fragrance concentration of minus 5% to plus 5% compared to the fragrance concentration of the reference product could not be recognized as different in sensory evaluation when compared with the reference product. This is because differences could be recognized in sensory evaluation when compared with samples having a fragrance concentration less than minus 5% or more than plus 5%. The results are shown in Table 2.

[0053]

Table 2

[0054] Examples 5 - 6 and Comparative Examples 8 - 11 〔Preparation of Oil and Fat Composition〕 Oils and fats A - C, vitamin C palmitate, and sesame oil were mixed at the ratios shown in Table 3 to prepare oil and fat compositions respectively.

[0055] 〔Evaluation of Exposure and Storage〕 For the test products obtained above, an exposure and storage evaluation was conducted in the same manner as above. In the evaluation, a mixture of sesame oil at the ratio shown in Table 3 in oil and fat B (before storage) was used as reference product 4 or 5, and comparisons were made with each test product after storage. Those with a weaker sesame oil aroma compared to each reference product (recognized as having a sesame oil concentration of minus 5% or less than the reference product) were rated as "1", those equivalent to the reference product (recognized as having a sesame oil concentration of minus 5% to plus 5% compared to the reference product) were rated as "2", and those stronger than the reference product (recognized as having a sesame oil concentration of plus 5% or more than the reference product) were rated as "3". A sensory evaluation was conducted by 4 professional panelists, and the scores were determined through consultation. The results are shown in Table 3.

[0056]

Table 3

[0057] As shown in Table 2 and Table 3, each reference product had a sesame oil aroma. However, for the oil and fat compositions of Comparative Examples 1 to 11 that had little α-linolenic acid or did not contain vitamin C palmitate, the sesame oil aroma became weaker after exposure and storage. In contrast, for the oil and fat compositions of the Examples that contained a large amount of α-linolenic acid and contained vitamin C palmitate, it was confirmed that the sesame oil aroma was the same as or stronger than before storage, and in particular, the fragrant aroma of roasted sesame oil was felt.

Claims

1. The following components (A), (B) and (C): (A) An oil or fat in which 40 to 70% by mass of the constituent fatty acids is α-linolenic acid (B) Vitamin C fatty acid ester (C) 20 to 85% by mass of sesame oil An oil or fat composition containing the same, wherein the content of diacylglycerol in the oil or fat of component (A) is 15% by mass or more. The oil or fat composition.

2. The oil or fat composition according to Claim 1, containing 0.005 to 0.2% by mass of the vitamin C fatty acid ester as component (B).

3. The oil or fat composition according to Claim 1 or 2, containing 10 to 99.985% by mass of the oil or fat of component (A).

4. The oil or fat composition according to any one of Claims 1 to 3, wherein the content of component (B) relative to component (A) is 0.03 to 1% by mass.

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