Oil and fat composition and method for producing the same

Abstract

The present invention aims to provide a technology that can suppress heat discoloration of an oil or fat composition.The present invention relates to an oil or fat composition containing 93% by mass or more of deodorized oil or fat, wherein the silicone oil content in the oil or fat composition is 0.5 to 10 ppm by mass, 10 to 100% by mass of the deodorized oil or fat in the oil or fat composition is deodorized oil or fat A which is a specific palm-based deodorized oil or fat that has been re-deodorized, 0 to 90% by mass of the deodorized oil or fat in the oil or fat composition is deodorized oil or fat B which is one or more specific soybean oil, corn oil, cottonseed oil, and sunflower oil and / or deodorized oil or fat C which is a specific rapeseed deodorized oil, and the total content of the deodorized oil or fat A, deodorized oil or fat B, and deodorized oil or fat C is 50 to 100% by mass of the deodorized oil or fat in the oil or fat composition.

Description

[Technical Field]

[0001] The present invention relates to an oil or fat composition, a method for producing an oil or fat composition, and a method for suppressing heat discoloration in an oil or fat composition. [Background technology]

[0002] In recent years, consumers have become increasingly concerned about the quality of food, and this concern extends to edible oils and fats used in the production of processed foods (such as fried foods).

[0003] It is known that fats and oils deteriorate when exposed to heat, light, and the like. When fats and oils are exposed to heat or light, hydrolytic degradation occurs in the presence of water, and oxidative degradation occurs in the presence of oxygen. As a result of the deterioration, the acid value of the fats and oils increases, and the flavor and color tone deteriorate. In particular, in the production of fried foods (fries, tempura, deep-fried chicken, etc.), cooking is performed using fats and oils heated to around 180°C, so it is necessary to suppress deterioration due to heat for the fats and oils used in fried foods (hereinafter also referred to as "frying fats and oils").

[0004] For example, the "Standards for Foods, Food Additives, etc. (Ministry of Health and Welfare Notification No. 370 of 1959)" stipulates that the acid value of the oil contained in instant noodles (equivalent to fried noodles) must not exceed 3, or the peroxide value must not exceed 30.

[0005] Another problem may arise in that the color of the frying oil may become darker due to deterioration of the frying oil caused by heat, etc. When the color of the frying oil becomes darker, fried foods produced using the oil may also become discolored, impairing their appearance.

[0006] For example, Patent Document 1 discloses a technique for providing fats and oils with good frying stability by refining raw fats and oils having a specific fatty acid composition and iodine value.

[0007] It is also known that the more double bonds a fatty acid that makes up an oil or fat has, the more susceptible it is to oxidative deterioration. For example, Patent Document 1 states that if the weight ratio of the amount of monounsaturated fatty acids to the amount of polyunsaturated fatty acids is less than 2.0, the oil or fat has poor stability against heating. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent No. 4392770 Summary of the Invention

[0009] On the other hand, there is a need for technology that can suppress deterioration due to heating for a wider range of raw oils and fats.

[0010] The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a technique capable of suppressing heat discoloration of an oil or fat composition.

[0011] The present inventors have discovered that the above problems can be solved by combining deodorized oils and fats having a specific degree of refinement with silicone oil, and have thus completed the present invention. Specifically, the present invention provides the following.

[0012] (1) An oil and fat composition containing 93% by mass or more of deodorized oils and fats, wherein the content of silicone oil in the oil and fat composition is 0.5 to 10 ppm by mass, 10 to 100% by mass of the deodorized oils and fats in the oil and fat composition is the deodorized oil and fat A described below, 0 to 90% by mass of the deodorized oils and fats in the oil and fat composition is the deodorized oil and fat B and / or deodorized oil and fat C described below, and the total content of the deodorized oil and fat A, deodorized oil and fat B, and deodorized oil and fat C is 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition. Deodorized oil A: Deodorized oil A is a re-deodorized palm-based deodorized oil with a gamma-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less. Deodorized oil B: Deodorized oil B has a total tocopherol content of 900 ppm or less, an acid value of 0.03 or less, and is one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Deodorized rapeseed oil with a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less. (2) The oil or fat composition according to (1), wherein the content of γ-tocotrienol in the oil or fat composition is 100 to 240 ppm and the content of total tocopherols is 100 to 900 ppm. (3) The oil or fat composition according to (1) or (2), wherein the deodorized oil or fat A is a re-deodorized oil or fat of RBD palm oil and / or RBD palm olein. (4) The oil and fat composition according to any one of (1) to (3), wherein 10 to 60 mass% of the deodorized oil and fat in the oil and fat composition is the deodorized oil and fat A, and the remaining deodorized oil and fat is the deodorized oil and fat B and / or the deodorized oil and fat C. (5) The oil and fat composition according to any one of (1) to (4), which is for cooking with heat. (6) A method for producing an oil and fat composition containing 93% by mass or more of deodorized oils and fats, comprising a step of deodorizing RBD palm-based oil and fat so that it satisfies the following deodorized oil and fat A, and optionally a step of deodorizing one or more oils and fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so that it satisfies the following deodorized oil and fat B and / or deodorized oil and fat C, and a step of adding a silicone oil so that the content of the silicone oil in the oil and fat composition is 0.5 to 10 ppm by mass, wherein 10 to 100% by mass of the deodorized oil and fat in the oil and fat composition is deodorized oil and fat A, and 0 to 90% by mass of the deodorized oil and fat is the following deodorized oil and fat B and / or deodorized oil and fat C, and the total content of the deodorized oil and fat A, deodorized oil and fat B, and deodorized oil and fat C is 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition. Deodorized oil A: Deodorized oil A is a re-deodorized palm-based deodorized oil with a gamma-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less. Deodorized oil B: Deodorized oil B has a total tocopherol content of 900 ppm or less, an acid value of 0.03 or less, and is one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Deodorized rapeseed oil with a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less. (7) A method for suppressing heat discoloration in an oil or fat composition containing 93% by mass or more of deodorized oils, comprising deodorizing an RBD palm-based oil or fat so that it satisfies the following deodorized oil A, and deodorizing one or more oils or fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so that it satisfies the following deodorized oil B and / or deodorized oil C, as necessary, adding a silicone oil so that the content of the silicone oil in the oil or fat composition is 0.5 to 10 ppm by mass, and setting 10 to 100% by mass of the deodorized oil or fat in the oil or fat composition as deodorized oil A and 0 to 90% by mass of the deodorized oil or fat as the following deodorized oil B and / or deodorized oil C, and setting the total content of the deodorized oil or fat A, deodorized oil B, and deodorized oil C to 50 to 100% by mass of the deodorized oil or fat in the oil or fat composition. Deodorized oil A: Deodorized oil A is a re-deodorized palm-based deodorized oil with a gamma-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less. Deodorized oil B: Deodorized oil B has a total tocopherol content of 900 ppm or less, an acid value of 0.03 or less, and is one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Deodorized rapeseed oil with a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less. [Effects of the Invention]

[0013] According to the present invention, a technique capable of suppressing heat discoloration of an oil or fat composition is provided. DETAILED DESCRIPTION OF THE INVENTION

[0014] Hereinafter, embodiments of the present invention will be described in detail. Note that the present invention is not limited to the following embodiments. In addition, in this specification, "A (numerical value) to B (numerical value)" means "A or more and B or less," and "ratio" means mass ratio.

[0015] <Oil composition> The oil and fat composition of the present invention is an oil and fat composition containing 93 mass % or more of deodorized oil and fat, wherein the content of silicone oil in the oil and fat composition is 0.5 to 10 mass ppm, and 10 to 100 mass % of the deodorized oil and fat in the oil and fat composition is deodorized oil and fat A shown below, An oil and fat composition, wherein 0 to 90 mass % of the deodorized oil and fat in the oil and fat composition is the following deodorized oil and fat B and / or deodorized oil and fat C. Deodorized oil A: Deodorized oil A is a re-deodorized palm-based deodorized oil with a gamma-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less. Deodorized oil B: Deodorized oil B having a total tocopherol content of 850 ppm or less or 900 ppm or less, an acid value of 0.03 or less, and being one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Deodorized rapeseed oil with a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less.

[0016] (Deodorized oils and fats) The oil and fat composition of the present invention contains 93% by mass or more of deodorized oil and fat. If the content is 93% by mass or more, the oil and fat composition can have sufficient functionality as an oil and fat composition used for heating purposes. The deodorized oil and fat contained in the oil and fat composition is preferably 97% by mass or more, more preferably 99% by mass or more, and it is particularly preferred that all of the oil and fat contained in the oil and fat composition is deodorized oil and fat. Here, deodorized fats and oils refer to fats and oils from which the odors inherent in the fat and oil raw material have been removed, for example, fats and oils from which odorous components such as aldehydes and ketones have been removed by a deodorizing process such as steam distillation.

[0017] Furthermore, 10 to 100% by mass of the deodorized oils and fats contained in the oil and fat composition of the present invention is deodorized oil and fat A, and 0 to 90% by mass of the deodorized oil and fat contained in the oil and fat composition is deodorized oil and fat B and / or deodorized oil and fat C. Deodorized oil and fat A is a re-deodorized palm-based deodorized oil and fat, deodorized oil and fat B is one or more deodorized oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, and deodorized oil and fat C is deodorized rapeseed oil. Deodorized oil and fat A, deodorized oil and fat B, and deodorized oil and fat C can be those that have been subjected to a high level of refinement as described in the "Method for producing an oil and fat composition" section below. For example, RBD palm-based oil (refined (deacidified), bleached (bleached), and deodorized (deodorized) palm-based oil), which is a palm-based deodorized oil, contains approximately 320 ppm of γ-tocotrienol and has an acid value of approximately 0.1. By subjecting this to a general deodorization process again, a re-deodorized oil containing approximately 260 ppm of γ-tocotrienol and having an acid value of approximately 0.06 to 0.1 can be obtained. The effect of suppressing heat discoloration in the present invention is achieved by using oils and fats that have undergone an advanced refining process, but the components that suppress heat discoloration are unknown. Therefore, in the present invention, as a guideline for having undergone an advanced refining process, the deodorized oil and fat A has a γ-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less. Here, "re-deodorized oil and fat" refers to oil and fat obtained by undergoing the deodorization process two or more times.

[0018] The oil and fat composition of the present invention may also contain deodorized oils and fats B and / or deodorized oils and fats C. In this case, deodorized oils and fats B and / or deodorized oils and fats C can account for 0 to 90% by mass of the deodorized oils and fats contained in the oil and fat composition of the present invention. As described above, the effect of suppressing heat discoloration in the present invention is achieved by using oils and fats that have undergone a sophisticated refining process, but the components that suppress heat discoloration are unknown. Therefore, while deodorized oils and fats B (e.g., soybean oil) can be subjected to a typical refining process including a deodorization step to obtain a deodorized oil and fat containing approximately 1000 ppm of total tocopherols and having an acid value of approximately 0.1, the total tocopherol content of deodorized oil and fat B is set to 850 ppm or less or 900 ppm or less and an acid value of 0.03 or less as a guideline for deodorized oil and fat that has undergone a sophisticated refining process. Similarly, deodorized oil C (e.g., rapeseed oil) can be refined through a typical deodorization process to produce a deodorized oil containing approximately 650 ppm of total tocopherols and with an acid value of approximately 0.1. However, as a guideline for deodorized oil C that has undergone an advanced refinement process, the total tocopherol content is set to 550 ppm or less and the acid value is set to 0.03 or less. The use of these deodorized oils can reduce heat discoloration due to the synergistic effect with silicone oil. The total tocopherol content is the combined percentage (by mass) of α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol in the deodorized oil.

[0019] If the total content of deodorized oils and fats A, B, and C in the deodorized oils and fats decreases and the content of other oils and fats increases, the effect of suppressing heat discoloration of the oil and fat composition weakens, so the total content of deodorized oils and fats A, B, and C in the deodorized oil and fat is 50 to 100% by mass. The total content of deodorized oils and fats A, B, and C in the deodorized oil and fat is more preferably 80 to 100% by mass, and even more preferably 90 to 100% by mass.

[0020] In the present invention, only deodorized oil A may be used as the deodorized oil. Alternatively, either deodorized oil B or deodorized oil C may be used together with deodorized oil A. Alternatively, all of deodorized oil A, deodorized oil B, and deodorized oil C may be mixed and used. Since deodorized oil A may solidify at room temperature or at low temperatures, it is preferable to use it as a liquid oil composition at around 10 to 20°C, and to improve workability, it is preferable to use it mixed with liquid deodorized oil B and / or deodorized oil C. In this case, the deodorized oil A is preferably contained in the deodorized oil in the oil composition in an amount of 10 to 60% by mass. Furthermore, it is preferable that the deodorized oil other than deodorized oil A in the oil composition is deodorized oil B and / or deodorized oil C. The mass ratio of the deodorized oils and fats B to the deodorized oils and fats C is preferably, for example, deodorized oils and fats B:deodorized oils and fats C=10-90:90-10.

[0021] [Deodorized Oil A] The deodorized oil and fat A is a re-deodorized palm-based deodorized oil and fat having a γ-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less. The palm-based deodorized oil and fat is a deodorized oil and fat that has undergone a physical refining process or a chemical refining process, and is preferably a palm-based deodorized oil and fat that has undergone a physical refining process (RBD palm-based oil and fat). The palm-based deodorized oil and fat is palm oil or a fractionated palm oil. Examples of fractionated palm oil include palm olein, palm midfraction, and palm stearin. From the viewpoint of workability of the oil and fat composition of the present invention, it is preferable that the oil and fat A is liquid at around 10 to 20°C, and in this case, it is preferable that the melting point of the deodorized oil and fat A is low. Therefore, it is preferable to use palm oil and / or palm olein. It is more preferable to use RBD palm oil and / or RBD palm olein. Palm olein is a fraction with a high iodine value obtained by fractionating palm oil once or multiple times, and palm olein with a particularly high iodine value is sometimes called palm superolein. As the iodine value becomes higher, the oil becomes more difficult to solidify, so palm olein preferably has an iodine value of 56 or higher, more preferably an iodine value of 60 or higher, and even more preferably an iodine value of 65 or higher. There is no particular upper limit for the iodine value of palm olein, but it is preferably 72 or lower, more preferably 70 or lower.

[0022] The γ-tocotrienol content in the deodorized oil A is preferably 50 to 250 ppm, more preferably 50 to 230 ppm, even more preferably 50 to 200 ppm, and most preferably 50 to 150 ppm.

[0023] The acid value of the deodorized oil and fat A is 0.00 to 0.03, preferably 0.01 to 0.03, and more preferably 0.01 to 0.02.

[0024] [Deodorized Oil B] The deodorized fat / oil B has a total tocopherol content of 850 ppm or less or 900 ppm or less, an acid value of 0.03 or less, and is one or more deodorized fats selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Soybean oil and corn oil, which has a fatty acid composition similar to that of soybean oil, are preferred. The iodine value of the fat / oil is a value that reflects the constituent fatty acids of the fat / oil and is also an index of the likelihood of deterioration. The iodine value of the deodorized fat / oil B is preferably 100 to 145, more preferably 120 to 140.

[0025] The total tocopherol content in deodorized fat / oil B is preferably 100 to 900 ppm, more preferably 100 to 850 ppm, or even more preferably 100 to 800 ppm by mass. The total tocopherol content in deodorized fat / oil B is more preferably 100 to 600 ppm, even more preferably 150 to 550 ppm, even more preferably 200 to 460 ppm, and most preferably 200 to 400 ppm. Furthermore, the γ-tocopherol content in deodorized fat / oil B is preferably 50 to 600 ppm, more preferably 50 to 550 ppm, even more preferably 50 to 480 ppm, and most preferably 80 to 350 ppm.

[0026] The acid value of the deodorized fat and oil B is 0.00 to 0.03, preferably 0.01 to 0.03, and more preferably 0.01 to 0.02.

[0027] [Deodorized Oil C] Deodorized oil C is a deodorized rapeseed oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less. Rapeseed oil extracted from rapeseed cultivated and distributed as a raw material can be used. Canola and / or high oleic acid canola can be used as the rapeseed variety. The iodine value of the rapeseed oil is preferably 90 to 130, more preferably 95 to 120.

[0028] The total tocopherol content in deodorized fat / oil C is preferably 100 to 550 ppm, more preferably 150 to 530 ppm, even more preferably 150 to 500 ppm, particularly preferably 200 to 500 ppm, and most preferably 200 to 460 ppm. Furthermore, the γ-tocopherol content in deodorized fat / oil C is preferably 50 to 400 ppm, more preferably 100 to 400 ppm, and even more preferably 100 to 350 ppm.

[0029] The deodorized fat and oil C has an acid value of 0.00 to 0.03, preferably 0.01 to 0.03, and more preferably 0.01 to 0.02.

[0030] [Other deodorized oils and fats] The deodorized oils and fats contained in the oil and fat composition of the present invention may contain less than 50% by mass, preferably less than 30% by mass, of deodorized oils and fats other than the above-mentioned deodorized oils and fats A, B, and C. Examples of the deodorized oils and fats include rice bran oil, sesame oil, safflower oil, peanut oil, olive oil, grapeseed oil, linseed oil, perilla oil, and coconut oil, as well as oils and fats obtained by fractionating these oils and fats. Other examples include RBD palm oils having a γ-tocotrienol content of more than 250 ppm or an acid value of more than 0.03. Other examples include soybean oil, corn oil, cottonseed oil, and sunflower oil having a total tocopherol content of more than 850 ppm or more than 900 ppm or an acid value of more than 0.03. Other examples include rapeseed oils (e.g., canola oil) having a total tocopherol content of more than 550 ppm or an acid value of more than 0.03. These oils and fats may be used alone or in combination of two or more. Note that vegetable oils and fats including deodorized oils and fats A, B, and C, as well as interesterified oils and fractionated oils thereof, usually contain 95% by mass or more of triglycerides.

[0031] In the present invention, it is preferable that the degree of refinement of oils and fats other than deodorized oils and fats A, B, and C is high. Therefore, the γ-tocotrienol content in the oil and fat composition is preferably 250 ppm or less. Furthermore, the total tocopherol content in the oil and fat composition is preferably 900 ppm or less, more preferably 850 ppm or less, and even more preferably 550 ppm or less.

[0032] (silicone oil) The oil and fat composition of the present invention contains 0.5 to 10 ppm by mass of silicone oil. The silicone oil has a dimethylpolysiloxane structure and a kinematic viscosity of 100 to 5000 mm at 25°C. 2 The kinematic viscosity of the silicone oil is preferably 500 to 2000 mm / s. 2 / s is more preferable, 800 to 1100 mm 2 / s is more preferable, and 900 to 1100 mm 2 / s is most preferable. Silicone oils commercially available for food applications can be used. The "kinematic viscosity" referred to here refers to the value measured in accordance with JIS K 2283 (2000). It is also preferable to use silicone oils that contain fine silica particles in addition to silicone oil.

[0033] The silicone oil content (mass proportion) in the oil and fat composition of the present invention is 0.5 to 10 ppm by mass, more preferably 0.5 to 6 ppm by mass, even more preferably 1 to 4 ppm by mass, and most preferably 2 to 3 ppm by mass. If the total silicone oil content is 0.5 ppm or more, the effect of suppressing foaming during cooking is sufficiently obtained, and if it is 10 ppm or less, excessive foaming during cooking is not caused.

[0034] In the present invention, the content of each fatty acid (e.g., oleic acid) in the fatty acids constituting the glyceride can be measured in accordance with "Standard Testing Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.2.3-2013, Fatty Acid Composition (Capillary Gas Chromatography)" established by the Japan Oil Chemists' Society. The gamma-tocotrienol content and tocopherol content in the oil and fat composition can be measured in accordance with "Standard Testing Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.10-2013, Tocopherol (Fluorescence Detector-High Performance Liquid Chromatography)" established by the Japan Oil Chemists' Society. The iodine value can be measured in accordance with "Standard Testing Methods for the Analysis of Fats, Oils, and Related Materials, 2.3.4.1-2013, Iodine Value (Wiess-Cyclohexane Method)" established by the Japan Oil Chemists' Society.

[0035] (Other ingredients) Other ingredients can be added to the cooking fat and oil composition to the extent that the effects of the present invention are not impaired, and the types and amounts of the ingredients to be added can be appropriately determined depending on the effects to be obtained. These ingredients include, for example, ingredients used in general fats and oils (food additives, etc.). These ingredients include, for example, antioxidants and emulsifiers, and are preferably added after deodorization and before filling. Examples of antioxidants include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, butterbur, gossypol, sesamol, and terpenes. Examples of coloring components include carotene and astaxanthin. Examples of emulsifiers include polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polysorbates, propylene glycol fatty acid esters, polyglycerin condensed ricinoleates, diacylglycerol, waxes, sterol esters, and phospholipids.

[0036] <Uses of the oil and fat composition of the present invention> By satisfying the above conditions, the oil and fat composition of the present invention has the property that heat discoloration of the oil and fat composition is suppressed even when heated. Heat discoloration of oils and fats can be evaluated by the method shown in the Examples. In the present invention, "heat discoloration of oils and fats is suppressed" means that when the oil and fat composition of the present invention is heated, the difference in color tone before and after heating is smaller than that of an oil and fat composition in which deodorized oil A, deodorized oil B, and deodorized oil C in the oil and fat composition of the present invention are replaced with deodorized oils obtained from the same oil seed raw material but that do not satisfy the requirements of deodorized oil A, deodorized oil B, and deodorized oil C, or an oil and fat composition with the same oil and fat blend but that does not contain silicone oil.

[0037] The oil and fat composition of the present invention has the above-mentioned properties and can therefore be preferably used in applications requiring heating (for example, heating to 160°C or higher). Specifically, the oil and fat composition of the present invention can be preferably used in cooking with heat (frying, etc.), and can be particularly preferably used as an oil and fat for frying.

[0038] Furthermore, the oil and fat composition of the present invention can suppress heat discoloration of the oil and fat even when repeatedly heated (for example, heated to 160°C or higher). In the present invention, "repeatedly heated" means that the oil and fat composition of the present invention is heated a total of two or more times (preferably a total of four or more times) with a period for cooling the oil and fat sandwiched between them. The upper limit of the number of heating times is not particularly limited, but may be 20 or less. The heating time for each heating time may be 0.1 to 24 hours. The "period for cooling the oil and fat" means a period during which the oil temperature is maintained lower than the heating temperature (for example, 1 to 300 hours).

[0039] <Method of producing oil and fat composition> The method for producing an oil and fat composition of the present invention is a method for producing an oil and fat composition containing 93% by mass or more of deodorized oils and fats, and includes a step of deodorizing RBD palm-based oil and fat so that it satisfies the conditions of deodorized oil and fat A below, and optionally a step of deodorizing one or more oils and fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so that it satisfies the conditions of deodorized oil and fat B and / or deodorized oil and fat C below, and includes a step of adding a silicone oil so that the content of the silicone oil in the oil and fat composition is 0.5 to 10 ppm by mass, wherein 10 to 100% by mass of the deodorized oil and fat in the oil and fat composition is deodorized oil and fat A, and 0 to 90% by mass of the deodorized oil and fat is deodorized oil and fat B and / or deodorized oil and fat C below, and the total content of the deodorized oil and fat A, deodorized oil and fat B, and deodorized oil and fat C is 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition. Deodorized oil A: Deodorized oil A is a re-deodorized palm-based deodorized oil with a gamma-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less. Deodorized oil B: Deodorized oil B having a total tocopherol content of 850 ppm or less or 900 ppm or less, an acid value of 0.03 or less, and being one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Deodorized rapeseed oil with a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less.

[0040] The deodorized oils and fats, deodorized oils and fats A, deodorized oils and fats B, deodorized oils and fats C, and silicone oil, etc., are as described above in <Oil and fat composition>. In producing the oil and fat composition, a deodorizing step and a step of adding silicone oil are essential, but any method and apparatus used in producing edible oils and fats, etc., can be used.

[0041] (Production of deodorized oil A) Deodorized oil A uses palm-based deodorized oil that has been subjected to a deodorization process as a raw material. Palm-based deodorized oil can be chemically refined (NBD palm-based oil) including an alkaline deoxidation process, or physically refined (RBD palm-based oil) without an alkaline process. Because RBD palm-based oil is widely distributed, it is preferable to use RBD palm-based oil. In the present invention, this palm-based deodorized oil is re-refined, including deodorization, and used as deodorized oil A. While the re-refining process can include only the deodorization process, chemical or physical refining is also possible. Since the acid value of the palm-based deodorized oil used as the raw material is reduced in the initial refining, an alkaline deoxidation process for the purpose of reducing the acid value is not essential. From the standpoint of flavor, physical refining, which includes a bleaching process and a deodorizing process, or a water-washing process, a bleaching process, and a deodorizing process, is preferred. It is also preferable to use chemical refining which includes a deoxidizing step, a decolorizing step, and a deodorizing step.

[0042] For the steps other than deodorization, general refining conditions for oils and fats can be used.

[0043] The production of deodorized oil A includes a deodorization step so that the γ-tocotrienol content and acid value of the deodorized oil A satisfy the requirements for deodorized oil A. These requirements can be achieved by performing the deodorization step under extreme conditions. The deodorization is performed using a reduced-pressure steam distillation apparatus under conditions that are higher in temperature, higher in vacuum, with a higher amount of steam, and for a longer period of time than is typically the case for reduced-pressure steam distillation. For example, when the deodorization is performed at a temperature of 200 to 280°C, a degree of vacuum of 100 to 500 Pa, a steam amount of 1 to 8% by mass (relative to oil), and a deodorization time of 30 to 120 minutes, it is preferable to satisfy at least two, and more preferably three, of the following conditions: a deodorization temperature of 235°C or higher, a degree of vacuum of 500 Pa or lower, a steam amount of 2.0% by mass or higher (relative to oil), and a deodorization time of 50 minutes or longer. The deodorization temperature is more preferably 245°C or higher, and even more preferably 250°C or higher. The degree of vacuum is more preferably 400 Pa or less, even more preferably 280 Pa or less, and especially preferably 260 Pa or less. The amount of water vapor is more preferably 2.4 mass % or more (relative to oils and fats), and even more preferably 3 mass % or more (relative to oils and fats). The deodorizing time is more preferably 60 minutes or more, and even more preferably 70 minutes or more.

[0044] In the deodorizing step, the temperature is lowered at the end of the deodorizing treatment, and it is preferable to add citric acid at this time. The addition of citric acid increases oxidation stability. Citric acid is preferably added in an amount of 1 to 50 ppm, more preferably 1 to 30 ppm, relative to the deodorized oil or fat. Since citric acid does not disperse or dissolve in oil as is, it is preferable to add it as a 5 to 20 mass % aqueous solution.

[0045] (Production of deodorized oils B and C) The deodorized oils and fats B and C can be refined using chemical refining, which includes an alkaline deoxidation step, or physical refining, which does not include an alkaline deoxidation step. From the viewpoint of flavor, chemical refining is preferable. Chemical refining is a refining method that includes a step of removing free fatty acids using alkali in a deoxidation step, and is a method in which, for example, crude oil compressed and extracted from a raw material is refined by subjecting it to degumming treatment, alkaline deoxidation treatment, bleaching treatment, dewaxing treatment, and deodorization treatment. In the deodorized oils and fats B and C, general refining conditions for oils and fats can be used for the steps other than deodorization.

[0046] From the viewpoint of easily achieving the effects of the present invention, the deodorized oils and fats B and C are preferably deodorized oils and fats that have been subjected to alkaline deoxidation treatment and bleaching treatment and then deodorization treatment.

[0047] In the present invention, one or more of soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil are used as deodorized oil B and deodorized oil C. When a mixture of multiple oils and fats is used, they may be mixed at any stage of refining, but are preferably mixed after deodorization. Also, when blending oils and fats other than soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil, they are preferably mixed after deodorization.

[0048] The acid values ​​of deodorized oils B and C are reduced during the deodorization process, but it is also preferable to reduce the acid value during alkaline deoxidation. The oils and fats used for alkaline deoxidation can be crude oils including water-degummed oils, oils and fats to which phosphoric acid has been added, or degummed oils to which phosphoric acid has been added and then degummed by centrifugation or other methods. The alkaline deoxidation method preferably involves adding a 5-15% aqueous sodium hydroxide solution in an amount equivalent to 0.8-1.8 times the amount of acid calculated from the acid value of the oil and fat, and then removing fatty acid soaps and the like by centrifugation or other methods. It is more preferable to add an 8-13% aqueous sodium hydroxide solution in an amount equivalent to 1.0-1.5 times the amount of free fatty acids. It is also more preferable to perform the addition and separation of the aqueous sodium hydroxide solution two or more times. The step following the sodium hydroxide treatment is a decolorization step, and it is more preferable to perform the decolorization step after the sodium hydroxide treatment by washing with water.

[0049] Alternatively, the Zenith process may be used as an alkaline deoxidation method, in which oil droplets are added from the bottom of a dilute alkaline solution (such as an aqueous sodium hydroxide solution) and neutralized while the oil droplets rise.

[0050] The production of deodorized oils and fats B and C includes a deodorization step so that the total tocopherol content and acid value in deodorized oils and fats B and / or C satisfy the requirements for deodorized oils and fats B and / or C. These can be achieved by carrying out the deodorization step under extreme conditions. The deodorization is carried out using a reduced-pressure steam distillation apparatus under conditions that are higher in temperature, higher in vacuum, with a higher amount of steam, or for a longer period of time than is typically the case for reduced-pressure steam distillation. For example, when the deodorization is carried out at a deodorization temperature of 200 to 280°C, a vacuum degree of 100 to 500 Pa, a steam amount of 1 to 8% by mass (relative to oil), and a deodorization time of 30 to 120 minutes, it is preferable to satisfy two or more of the following conditions, and more preferably three of them: a deodorization temperature of 235°C or higher, a vacuum degree of 500 Pa or lower, a steam amount of 2.0% by mass or higher (relative to oil), and a deodorization time of 50 minutes or longer. The deodorization temperature is more preferably 245°C or higher, and even more preferably 250°C or higher. The degree of vacuum is more preferably 400 Pa or lower, even more preferably 280 Pa or lower, and especially preferably 260 Pa or lower. The amount of water vapor is more preferably 2.4 mass% or higher (relative to oils and fats), and even more preferably 3 mass% or higher (relative to oils and fats). The deodorization time is more preferably 60 minutes or higher, and even more preferably 70 minutes or higher.

[0051] In the deodorizing step, the temperature is lowered at the end of the deodorizing treatment, and it is preferable to add citric acid at this time. The addition of citric acid increases oxidation stability. Citric acid is preferably added in an amount of 10 to 50 ppm, more preferably 26 to 50 ppm, relative to the deodorized oil or fat. Since citric acid does not disperse or dissolve in oil as is, it is preferable to add it as a 5 to 20 mass % aqueous solution. (Production of other oils and fats) Undeodorized oils and fats and deodorized oils and fats may be included as oils and fats other than the deodorized oils and fats A, deodorized oils and fats B, and deodorized oils and fats C. As a method for refining these oils and fats, chemical refining is preferably used.

[0052] (addition process) The present invention includes a step of adding a silicone oil so that the content of the silicone oil in the oil / fat composition is 0.5 to 10 ppm by mass. Although not particularly limited, the silicone oil can be added to the oil / fat directly or after dilution with the oil / fat, followed by stirring. The oil / fat used to dilute the silicone oil and / or the oil / fat to which the silicone oil is added may be the deodorized oil / fat described above, or other oil / fat. For example, when the oil / fat composition is a blend of multiple oils / fat including the deodorized oil / fat described above, the silicone oil may be added to the oil / fat before blending and then blended, or the silicone oil may be added after blending the oils / fat.

[0053] <Method for suppressing heat discoloration in an oil or fat composition> The method for suppressing heat discoloration in an oil or fat composition of the present invention involves deodorizing an RBD palm-based oil or fat so that it satisfies the following deodorized oil or fat A, and optionally deodorizing one or more oils or fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so that it satisfies the following deodorized oil or fat B and / or deodorized oil or fat C, adding a silicone oil so that the content of the silicone oil in the oil or fat composition is 0.5 to 10 ppm by mass, and setting 10 to 100% by mass of the deodorized oil or fat in the oil or fat composition as deodorized oil or fat A and 0 to 90% by mass of the deodorized oil or fat as deodorized oil or fat B and / or deodorized oil or fat C, with the total content of deodorized oil or fat A, deodorized oil B, and deodorized oil C being 50 to 100% by mass of the deodorized oil or fat in the oil or fat composition. Details are as described above in <Oil or fat composition> and <Method for producing an oil or fat composition>. By using an oil or fat composition prepared by this suppression method, discoloration of the oil or fat composition due to heating can be suppressed even when the oil or fat composition is repeatedly heated. [Example]

[0054] The present invention will be specifically explained below with reference to examples, but the present invention is not limited to these examples.

[0055] <Analysis method> The analysis in each test was carried out according to the following method.

[0056] (γ-tocotrienol content and total tocopherol content) The gamma-tocotrienol content was measured according to the Japan Oil Chemists' Society's "Standard Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.10-2013, Tocopherols (Fluorescence Detector-High Performance Liquid Chromatography)" and the gamma-tocotrienol content was calculated. The total tocopherol content was calculated by measuring the alpha-tocopherol, beta-tocopherol, gamma-tocopherol, and delta-tocopherol content in the deodorized oils according to the Japan Oil Chemists' Society's "Standard Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.10-2013, Tocopherols (Fluorescence Detector-High Performance Liquid Chromatography)."

[0057] (acid number) The acid value was measured in accordance with the "Standard Test Method for the Analysis of Fats, Oils and Related Materials, 2.3.1-2013, Acid Value" established by the Japan Oil Chemists' Society. The acid value indicates the amount of free fatty acids contained in the oil and is expressed as the number of milligrams of potassium hydroxide required to neutralize 1 g of sample oil.

[0058] (iodine value) The iodine value of fats and oils was measured in accordance with the "Standard Methods for Analysis of Fats, Oils and Oils 2.3.4.1-2013 Iodine Value (Wijs-Cyclohexane Method)" established by the Japan Oil Chemists' Society. The higher the iodine value, the more double bonds there are.

[0059] (color tone) The chromaticity of the test oil was measured using a Lovibond colorimeter (trade name "Lovibond PFX995", manufactured by The Tintometer Limited) with a 0.5-inch cell to measure the yellow chromaticity (Y value) and red chromaticity (R value). Based on these results, "Y+10R" was calculated and evaluated. The smaller the Y+10R value, the lighter the color tone, and the larger the Y+10R value, the darker the color tone.

[0060] The color tone reduction rate in each frying test is a comparison of the difference in color tone before and after frying with the reference oils and fats (Comparative Example 1, Reference Example 1, Reference Example 7).

[0061] <Preparation of oil and fat composition 1> (Deodorized oils A1 to A4) Activated clay was added to RBD palm olein (Refined Bleached Deodorized palm olein, acid value 0.06, iodine value 67, α-tocopherol 210 ppm, α-tocotrienol 197 ppm, γ-tocotrienol 263 ppm) at 1% relative to the oil, and the mixture was decolorized at 110°C for 20 minutes. The activated clay was filtered off to obtain re-bleached RBD palm olein oil. The re-bleached RBD palm olein oil was deodorized under the conditions shown in Table 1, and upon cooling, citric acid was added at 150°C in an amount of 30 ppm relative to the oil, yielding deodorized oils A1 to A4. The γ-tocotrienol content (γ-tocotrienol amount) and acid value of the resulting deodorized oils A1 to A4 are shown in Table 1.

[0062] Table 1 TIFF0007761384000001.tif60155

[0063] (Silicone oil added) Silicone oil (KF-96ADF-1,000CS, manufactured by Shin-Etsu Chemical Co., Ltd.) was added to the deodorized fats and oils A1 to A4 at 3 ppm relative to the fat and oil. Frying tests were carried out under the following conditions using the deodorized fats and oils A1 to A4 and the fats obtained by adding silicone oil to the deodorized fats and oils A1 to A4 as test oils (Comparative Examples 1 to 5, Examples 1 to 3).

[0064] <Fly test 1> Four liters of each test oil was placed in a fryer and fried for 8 days (8 hours / day). The frying was carried out in the following order: potato tempura (2 days), croquettes (2 days), and fried chicken (4 days). The color tone of the oil and fat composition before and after frying and the reduction rate of color tone compared to Comparative Example 1 are shown in Tables 2 and 3. [Potato tempura] Every hour, eight 1cm thick slices of sweet potato were dipped in batter (tempura flour (product name "Nissin Oishii Tempura Flour" manufactured by Nissin Foods Inc.):water = 1:1.6) and deep-fried at 180°C for 3.5 minutes. [croquette] Every hour, four 70g croquettes (product name "Nichirei Crispy Croquettes (Vegetables)" manufactured by Nichirei Foods Inc.) were fried at 180°C for 4.5 minutes. [Fried chicken] Every hour, six pieces of chicken thigh meat (approximately 35 g) were dipped in batter (fried chicken powder (product name "fried chicken No. 1", manufactured by Nippon Shokken Co., Ltd.):water = 1:1) and fried at 180°C for 4 minutes.

[0065] Table 2 TIFF0007761384000002.tif50157

[0066] Table 3 TIFF0007761384000003.tif50157

[0067] As shown in Tables 2 and 3, it can be seen that heat-induced discoloration is suppressed in Examples 1 to 3 compared to Comparative Examples 1 to 4. That is, there is no difference between deodorized fats and oils A1 to A4 that do not contain silicone oil (Comparative Examples 1, 3, 4, and 5), and simply adding silicone oil to deodorized fat and oil A1 has no effect (Comparative Example 2). On the other hand, when silicone oil is added to deodorized fats and oils A2 to A4, heat-induced discoloration is suppressed (Examples 1 and 2).

[0068] From the above results, it was found that by adjusting the deodorized oil and fat A having a gamma-tocotrienol content and acid value within a specific range and the silicone oil so that the conditions of the present invention are met, heat discoloration of the oil and fat composition can be suppressed.

[0069] <Preparation of oil and fat composition 2> (Deodorized oils B1 to B3) A 1.2-fold volume of approximately 15% aqueous sodium hydroxide solution was added to degummed soybean oil (acid value 1.0, iodine value 132), stirred, and then the precipitate was removed using a centrifuge. Activated clay was added at 1% relative to the oil, and decolorization was carried out at 110°C for 20 minutes. The activated clay was filtered off to obtain bleached soybean oil. The bleached soybean oil was deodorized under the conditions shown in Table 4, and as the temperature decreased during deodorization, citric acid was added at 150°C in an amount of 30 ppm relative to the oil, yielding deodorized oils B1 to B3. The total tocopherol content (total tocopherol amount) and acid value of the resulting deodorized oils B1 to B3 are shown in Table 4.

[0070] Table 4 TIFF0007761384000004.tif55155

[0071] (Silicone oil added) Silicone oil (KF-96ADF-1,000CS, manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorized oils B1 to B3 at 3 ppm relative to the oil. Deodorized oils B1 to B3 and the oils obtained by adding silicone oil to deodorized oils B1 to B3 were used as test oils.

[0072] <Fly test 2> Using each test oil, a frying test was carried out in the same manner as in Frying Test 1. Table 5 shows the color tone of the oil and fat composition before and after frying, and the reduction rate of color tone compared to Reference Example 1. Silicone oil (KF-96ADF-1,000CS, manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorized oils B1 to B3 in an amount of 3 ppm relative to the oil. Using deodorized oils B1 to B3 and oils prepared by adding silicone oil to deodorized oils B1 to B3 as test oils, frying tests were carried out under the conditions of the above-mentioned frying test 1 (Reference Examples 1 to 6).

[0073] Table 5 TIFF0007761384000005.tif55156

[0074] As shown in Table 5, there was no difference between the silicone oil-free deodorized fats B1 to B3 (Reference Examples 1, 3, and 5), and adding silicone oil to deodorized fat B1 alone was ineffective (Reference Example 2). On the other hand, adding silicone oil to deodorized fats B2 and B3 suppressed heat discoloration (Reference Examples 4 and 6).

[0075] From the above results, it was found that heat discoloration of the oil composition can be suppressed by adjusting the deodorized oil having a specific range of total tocopherol content and acid value and the silicone oil so as to satisfy the conditions of the present invention in deodorized oil B. Therefore, it can be expected that the heat discoloration suppression effect can be achieved even when the above-mentioned deodorized oil A and deodorized oil B are combined.

[0076] <Preparation of oil and fat composition 3> (Deodorized fats and oils C1~C6) A 1.2-fold volume of approximately 15% aqueous sodium hydroxide solution was added to degummed rapeseed oil (acid value 1.0, iodine value 113), stirred, and then the precipitate was removed using a centrifuge. Activated clay was added at 1% relative to the oil, and decolorization was carried out at 110°C for 20 minutes. The activated clay was filtered off to obtain bleached rapeseed oil. The bleached rapeseed oil was deodorized under the conditions shown in Table 6, and when the temperature was lowered during deodorization, citric acid was added at 150°C in an amount of 30 ppm relative to the oil, yielding deodorized oils C1 to C6. The total tocopherol content (total tocopherol amount) and acid value of the resulting deodorized oils C1 to C6 are shown in Table 6.

[0077] Table 6 TIFF0007761384000006.tif60164

[0078] (Silicone oil added) Silicone oil (KF-96ADF-1,000CS, manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorized oils C1 to C6 at 3 ppm relative to the oil. Deodorized oils C1 to C6 and the oils obtained by adding silicone oil to deodorized oils C1 to C6 were used as test oils.

[0079] <Fly test 3> Each test oil was subjected to a frying test in the same manner as in the above-mentioned Frying Test 1. Tables 7 and 8 show the color tone of the oil and fat composition before and after frying and the reduction rate of color tone compared to Reference Example 7.

[0080] Table 7 TIFF0007761384000007.tif55156

[0081] Table 8 TIFF0007761384000008.tif55156

[0082] As shown in Tables 7 and 8, there was no difference in the effect of deodorized fats and oils C1 to C6 that did not contain silicone oil (Reference Examples 7, 9, 11, 13, 15, and 17), and adding silicone oil to deodorized fat and oil C1 alone was ineffective (Reference Example 8).On the other hand, adding silicone oil to deodorized fats and oils C2 to C6 suppressed heat discoloration (Reference Examples 10, 12, 14, 16, and 18).

[0083] From the above results, it was found that heat discoloration of an oil or fat composition can be suppressed by adjusting the deodorized oil or fat having a total tocopherol content and acid value within a specific range and the silicone oil so as to satisfy the conditions of the present invention in deodorized oil or fat C. Therefore, it can be expected that the heat discoloration suppression effect can also be achieved by combining the above-mentioned deodorized oil or fat A and deodorized oil or fat C, or deodorized oil or fat A, deodorized oil or fat B and deodorized oil or fat C.

[0084] <Preparation of oil and fat composition 4> (Deodorized fats and oils A5, A6) Activated clay was added to RBD palm olein (Refined Bleached Deodorized palm olein, acid value 0.07, iodine value 67, α-tocopherol 208 ppm, α-tocotrienol 202 ppm, γ-tocotrienol 259 ppm) at 1% relative to the oil, and the mixture was decolorized at 110°C for 20 minutes. The activated clay was filtered off to obtain re-bleached RBD palm olein oil. The re-bleached RBD palm olein oil was deodorized under the conditions shown in Table 9, and upon cooling, citric acid was added at 150°C in an amount of 30 ppm relative to the oil to obtain deodorized oils A5 and A6. The γ-tocotrienol content (γ-tocotrienol amount) and acid value of the resulting deodorized oils A5 and A6 are shown in Table 9.

[0085] (Deodorized fats and oils B4, B5) A 1.2-fold volume of approximately 15% aqueous sodium hydroxide solution was added to degummed soybean oil (acid value 1.1, iodine value 132), stirred, and then the precipitate was removed using a centrifuge. Activated clay was added at 1% relative to the oil, and decolorization was carried out at 110°C for 20 minutes. The activated clay was filtered off to obtain bleached soybean oil. The bleached soybean oil was deodorized under the conditions shown in Table 9, and upon cooling, citric acid was added at 150°C in an amount of 30 ppm relative to the oil, yielding deodorized oils B4 and B5. The total tocopherol content (total tocopherol amount) and acid value of the resulting deodorized oils B4 and B5 are shown in Table 9.

[0086] Table 9 TIFF0007761384000009.tif61155

[0087] (Mixed oil AB1~AB3) Deodorized oils A5, A6, B4, and B5 were blended as shown in Table 10 to obtain mixed oils AB1 to AB3. Table 10 shows the γ-tocotrienol content, total tocopherol content (total tocopherol amount), and acid value of the mixed oils.

[0088] Table 10 TIFF0007761384000010.tif57155

[0089] (Silicone oil added) Silicone oil (KF-96ADF-1,000CS, manufactured by Shin-Etsu Chemical Co., Ltd.) was added to the mixed oils AB1 to AB3 at 3 ppm relative to the oil. The mixed oils AB1 to AB3 and the mixed oils AB1 to AB3 to which silicone oil was added were used as test oils.

[0090] <Fly Test 4> Using each of the test oil mixtures AB1 to AB3, a frying test was carried out in the same manner as in the above-mentioned Frying Test 1. Table 11 shows the color tone of the oil and fat composition before and after frying, and the reduction rate of the color tone relative to Comparative Example 6.

[0091] Table 11 TIFF0007761384000011.tif50156

[0092] From the results in Table 11, it was found that in a mixed oil containing deodorized oil A having a gamma-tocotrienol content and acid value within a specific range, by adjusting the mixed oil to satisfy the conditions of the present invention, heat discoloration of the oil composition can be suppressed.

Claims

1. An oil and fat composition for cooking containing 93% by mass or more of deodorized oil and fat, The silicone oil content in the oil and fat composition is 0.5 to 10 ppm by mass, 10 to 100 mass % of the deodorized oil and fat in the oil and fat composition is the following deodorized oil and fat a, the deodorized oil / fat a is a re-deodorized oil / fat of RBD palm oil and / or RBD palm olein, 0 to 90 mass % of the deodorized oil and fat in the oil and fat composition is the following deodorized oil and fat B and / or deodorized oil and fat C, The oil and fat composition for cooking, wherein the total content of the deodorized oil and fat a, the deodorized oil and fat B, and the deodorized oil and fat C is 50 to 100 mass % of the deodorized oil and fat in the oil and fat composition. Deodorized oil a: Re-deodorized palm-based deodorized oil a having a gamma-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less, excluding palm-based oils having an iodine value of 58 or more and a gamma-tocotrienol content of 78 ppm or less. Deodorized oil B: Deodorized oil B having a total tocopherol content of 900 ppm or less and an acid value of 0.03 or less, and being one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Deodorized rapeseed oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less.

2. An oil and fat composition for cooking containing 93% by mass or more of deodorized oil and fat, The silicone oil content in the oil and fat composition is 0.5 to 10 ppm by mass, 10% by mass or more of the deodorized oil and fat in the oil and fat composition is the following deodorized oil and fat A, the deodorized oil / fat A is a re-deodorized oil / fat of RBD palm oil and / or RBD palm olein, The oil and fat composition further contains the following deodorized oil B and / or deodorized oil and fat C: 90% by mass or less of the deodorized oil and fat in the oil and fat composition is the following deodorized oil and fat B and / or deodorized oil and fat C, The oil and fat composition for cooking, wherein the total content of the deodorized oil and fat A, the deodorized oil and fat B, and the deodorized oil and fat C is 50 to 100 mass % of the deodorized oil and fat in the oil and fat composition. Deodorized oil A: Deodorized oil A is a re-deodorized palm-based deodorized oil having a gamma-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less. Deodorized oil B: Deodorized oil B having a total tocopherol content of 900 ppm or less and an acid value of 0.03 or less, and being one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Deodorized rapeseed oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less.

3. 10 to 60 mass% of the deodorized oil and fat in the oil and fat composition is deodorized oil and fat A, The oil and fat composition for cooking according to claim 2, wherein 40 to 90 mass% of the deodorized oil and fat in the oil and fat composition is deodorized oil and fat B and / or deodorized oil and fat C.

4. The oil or fat composition for cooking according to any one of claims 1 to 3, wherein the content of γ-tocotrienol in the oil or fat composition is 100 to 240 ppm and the content of total tocopherols is 100 to 900 ppm.

5. 5. The oil and fat composition for cooking according to claim 1, wherein 10 to 60 mass % of the deodorized oil and fat in the oil and fat composition is the deodorized oil and fat a or the deodorized oil and fat A, the remaining deodorized oil and fat is the deodorized oil and fat B and / or the deodorized oil and fat C, and the total content of the deodorized oil and fat a or the deodorized oil and fat A, the deodorized oil and fat B, and the deodorized oil and fat C is 100 mass % of the deodorized oil and fat in the oil and fat composition.

6. A method for producing an oil and fat composition for cooking containing 93% by mass or more of deodorized oil and fat, The method includes a step of deodorizing the RBD palm-based oil at a vacuum degree of 500 Pa or less so as to satisfy the following deodorized oil a, The method includes, as necessary, a step of deodorizing one or more oils selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so that the deodorized oil B and / or deodorized oil C are satisfied as follows: adding a silicone oil to the oil and fat composition so that the content of the silicone oil in the oil and fat composition is 0.5 to 10 ppm by mass; A method for producing an oil and fat composition for cooking, wherein 10 to 100 mass% of the deodorized oil and fat in the oil and fat composition is deodorized oil and fat A, 0 to 90 mass% of the deodorized oil and fat is deodorized oil and fat B and / or deodorized oil and fat C as follows, and the total content of the deodorized oil and fat A, the deodorized oil and fat B, and the deodorized oil and fat C is 50 to 100 mass% of the deodorized oil and fat in the oil and fat composition. Deodorized oil a: Re-deodorized palm-based deodorized oil a having a gamma-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less, excluding palm-based oils having an iodine value of 58 or more and a gamma-tocotrienol content of 78 ppm or less. Deodorized oil B: Deodorized oil B having a total tocopherol content of 900 ppm or less and an acid value of 0.03 or less, and being one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Deodorized rapeseed oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less.

7. A method for suppressing heat discoloration in an oil and fat composition for heat cooking containing 93% by mass or more of deodorized oil and fat, RBD palm oil is deodorized at a vacuum level of 500 Pa or less so as to satisfy the following deodorized oil a. One or more oils and fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil are deodorized as necessary so that they satisfy the following deodorized oil and fat B and / or deodorized oil and fat C, adding a silicone oil so that the content of the silicone oil in the oil and fat composition is 0.5 to 10 ppm by mass; A method for suppressing heat discoloration in an oil or fat composition for use in cooking, comprising: 10 to 100 mass% of the deodorized oil or fat in the oil or fat composition being deodorized oil or fat A; 0 to 90 mass% of the deodorized oil or fat being deodorized oil or fat B and / or deodorized oil or fat C as follows; and the total content of the deodorized oil or fat A, deodorized oil or fat B, and deodorized oil or fat C is 50 to 100 mass% of the deodorized oil or fat in the oil or fat composition. Deodorized oil a: Re-deodorized palm-based deodorized oil a having a gamma-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less, excluding palm-based oils having an iodine value of 58 or more and a gamma-tocotrienol content of 78 ppm or less. Deodorized oil B: Deodorized oil B having a total tocopherol content of 900 ppm or less and an acid value of 0.03 or less, and being one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Deodorized rapeseed oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less.

8. A method for producing an oil and fat composition for cooking containing 93% by mass or more of deodorized oil and fat, The method includes a step of deodorizing the RBD palm-based oil at a vacuum degree of 500 Pa or less so that the oil satisfies the following deodorized oil A, The method includes, as necessary, a step of deodorizing one or more oils selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so that the deodorized oil B and / or deodorized oil C are satisfied as follows: adding a silicone oil to the oil and fat composition so that the content of the silicone oil in the oil and fat composition is 0.5 to 10 ppm by mass; A method for producing an oil / fat composition for cooking, wherein 10 to 60 mass % of the deodorized oil / fat in the oil / fat composition is deodorized oil / fat A, 40 to 90 mass % of the deodorized oil / fat is the following deodorized oil / fat B and / or deodorized oil / fat C, and the total content of the deodorized oil / fat A, deodorized oil / fat B, and deodorized oil / fat C is 50 to 100 mass % of the deodorized oil / fat in the oil / fat composition. Deodorized oil A: Deodorized oil A is a re-deodorized palm-based deodorized oil having a gamma-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less. Deodorized oil B: Deodorized oil B having a total tocopherol content of 900 ppm or less and an acid value of 0.03 or less, and being one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Deodorized rapeseed oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less.

9. A method for suppressing heat discoloration in an oil and fat composition for heat cooking containing 93% by mass or more of deodorized oil and fat, RBD palm oil is deodorized at a vacuum level of 500 Pa or less so as to satisfy the following deodorized oil A. One or more oils and fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil are deodorized as necessary so that they satisfy the following deodorized oil and fat B and / or deodorized oil and fat C, adding a silicone oil so that the content of the silicone oil in the oil and fat composition is 0.5 to 10 ppm by mass; A method for suppressing heat discoloration in an oil or fat composition for use in cooking, comprising: 10 to 60 mass% of the deodorized oil or fat in the oil or fat composition being deodorized oil or fat A; 40 to 90 mass% of the deodorized oil or fat being the following deodorized oil or fat B and / or deodorized oil or fat C; and the total content of the deodorized oil or fat A, deodorized oil or fat B, and deodorized oil or fat C is 50 to 100 mass% of the deodorized oil or fat in the oil or fat composition. Deodorized oil A: Deodorized oil A is a re-deodorized palm-based deodorized oil having a gamma-tocotrienol content of 250 ppm or less and an acid value of 0.03 or less. Deodorized oil B: Deodorized oil B having a total tocopherol content of 900 ppm or less and an acid value of 0.03 or less, and being one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Deodorized rapeseed oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less.

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