Oil and fat composition, food containing oil and fat composition, and method for inhibiting cloudiness of oil and fat composition

Abstract

To provide an oil-and-fat composition that contains oils and fats, containing a specific amount of medium-chain fatty acid in all the constituent fatty acids, glycerol fatty acid ester, and tocopherol and is less prone to cloudiness, a food containing the oil-and-fat composition, and a method for preventing the cloudiness of the oil-and-fat composition.SOLUTION: An oil-and-fat composition contains: oils and fats of 90-99.8 mass%, with the content of medium-chain fatty acid in all the constituent fatty acids being 70 mass% or more; glycerol fatty acid ester of 0.1-9.5 mass%; and tocopherol of 0.002-0.3 mass%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition containing, as a main component, an oil and fat containing a large amount of medium-chain fatty acids as constituent fatty acids, a food containing the oil and fat composition, and a method for suppressing cloudiness of the oil and fat composition. [Background technology]

[0002] For elderly people and postoperative patients, who are unable to increase their food intake or whose food intake is restricted, it is important to consume small amounts of high-energy meals. In order to increase the energy density per meal, it is effective to consume foods containing fats and oils, which have a higher energy value than carbohydrates and proteins. Among fats and oils, medium-chain triglycerides (MCTs) are easily digested and absorbed, and can easily be converted into energy, making them a common ingredient in foods for the elderly and post-operative patients.

[0003] In elderly care facilities, nursing homes, and other such facilities, it is necessary to control the calorie intake of each individual, so the required amount of oil or fat is added to each prepared meal. Therefore, there is a need for oil or fat that can be added later to adjust the calorie content. However, when oil or fat is added to foods with a high moisture content, separation of the oil or fat is likely to occur, and there is a problem that the separated oil or fat remains on the walls of dishes or in drips (residual juices) during meals, making it difficult to ingest the desired amount of oil or fat. To solve this problem, it was necessary to incorporate an emulsifier into the oil to improve its compatibility with foods containing a lot of water, but in the case of an oil composition containing a medium-chain fatty acid triglyceride and an emulsifier, problems arose in terms of quality, such as the oil composition becoming cloudy over time, and this cloudiness became more pronounced when exposed to light.

[0004] To date, oil and fat compositions with a specific solid fat content (SFC) have been reported as dietary aids for foods for people with swallowing and chewing difficulties, which can be added to finished meals to adjust the calorie content. However, there have been no reports on how to solve the problem of cloudiness mentioned above. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-70722 Summary of the Invention [Problem to be solved by the invention]

[0006] In view of the above problems, the present invention aims to provide an oil and fat composition that contains an oil and fat containing a specific amount of medium-chain fatty acids among all constituent fatty acids, a specific emulsifier (glycerin fatty acid ester), and tocopherol, and that is inhibited from becoming cloudy over time; a food product containing the oil and fat composition; and a method for inhibiting clouding in the oil and fat composition. [Means for solving the problem]

[0007] The present inventors have found that the above-mentioned problems can be solved by adding a specific amount of tocopherol to an oil and fat composition containing a specific amount of medium-chain fatty acids among all constituent fatty acids and a glycerin fatty acid ester, and have completed the present invention. Specifically, the present invention provides the following.

[0008] (1) An oil and fat composition comprising 90 to 99.8% by mass of an oil and fat having a medium-chain fatty acid content of 70% by mass or more of the total fatty acids constituting the oil and fat, 0.1 to 9.5% by mass of a glycerin fatty acid ester, and 0.002 to 0.3% by mass of tocopherol. (2) The oil and fat composition according to (1), wherein the oil and fat contains a medium-chain fatty acid triglyceride. (3) The oil or fat composition according to (1) or (2), wherein the glycerin fatty acid ester contains a polyglycerin fatty acid ester. (4) The oil or fat composition according to any one of (1) to (3), which is used for liquid food, food for the elderly, food for people with swallowing difficulties, or nursing care food. (5) A food product containing the oil and fat composition according to any one of (1) to (4). (6) The food according to (5), wherein the water content of the food is 60% by mass or more. (7) A method for suppressing cloudiness in an oil and fat composition containing an oil and fat having a medium-chain fatty acid content of 70% by mass or more of all constituent fatty acids and a glycerin fatty acid ester, the method comprising adding tocopherol to the oil and fat composition, so that the oil and fat composition contains 90 to 99.8% by mass of the oil and fat, 0.1 to 9.5% by mass of the glycerin fatty acid ester, and 0.002 to 0.3% by mass of the tocopherol. (8) A method for suppressing cloudiness in the oil and fat composition according to (7), which comprises adding 0.2 to 5 parts by mass of the tocopherol to 100 parts by mass of the glycerin fatty acid ester. [Effects of the Invention]

[0009] According to the present invention, there are provided an oil and fat composition that does not become cloudy over time or when exposed to light, a food product containing the oil and fat composition, and a method for suppressing clouding of the oil and fat composition. DETAILED DESCRIPTION OF THE INVENTION

[0010] [Oil composition] The oil and fat composition of the present invention contains 90 to 99.8 mass % of an oil and fat having a medium-chain fatty acid content of 70 mass % or more of all constituent fatty acids, 0.1 to 9.5 mass % of a glycerin fatty acid ester, and 0.002 to 0.3 mass % of tocopherol. The oil and fat composition of the present invention is preferably clear. Here, "clear" refers to a state in which the transmittance at 660 nm (light path length 10 mm, control: water) is 95% or more, for example. The oil and fat composition of the present invention is preferably in a liquid form at 20°C. When the oil and fat composition of the present invention is in a liquid form at 20°C, it is easily mixed with food and can be easily mixed by manual stirring or the like. Furthermore, the oil and fat composition of the present invention is well mixed with food that is high in moisture, so separation is unlikely to occur, and it also has the secondary effect of easily increasing the energy density of the food.

[0011] [Oils and fats having a medium-chain fatty acid content of 70% by mass or more of the total fatty acids] The fats and oils of the present invention having a medium-chain fatty acid content of 70% by mass or more of the total constituent fatty acids (hereinafter also referred to as the fats and oils of the present invention) preferably contain medium-chain fatty acid triglycerides (hereinafter also referred to as MCT) whose constituent fatty acids are only medium-chain fatty acids, and / or medium-long-chain fatty acid triglycerides (hereinafter also referred to as MLCT) whose constituent fatty acids are medium-chain fatty acids and long-chain fatty acids. Here, medium-chain fatty acids refer to fatty acids having 6 to 12 carbon atoms (preferably straight-chain saturated fatty acids having 8 or 10 carbon atoms). In the present invention, "constituent fatty acids" refers to fatty acids constituting glycerides and free fatty acids. Generally, most fats and oils are glycerides and contain almost no free fatty acids, so the constituent fatty acids are essentially fatty acids constituting glycerides. The free fatty acids are preferably 1% by mass or less, more preferably 0.1% by mass or less.

[0012] The oil and fat of the present invention preferably has a medium-chain fatty acid content of 70 to 100% by mass, more preferably 85 to 100% by mass, even more preferably 90 to 100% by mass, and most preferably 95 to 100% by mass of the total constituent fatty acids. Furthermore, the oil and fat of the present invention may be a mixture of multiple oils and fats as long as the medium-chain fatty acid content of the total constituent fatty acids is 70% by mass or more, but it is preferable to use only MCT and / or MLCT in order to enable rapid energy supply. As a method for confirming and quantifying the constituent fatty acids of the oils and fats of the present invention, for example, a quantitative analysis method in accordance with "Standard Test 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 can be mentioned.

[0013] The MCT and MLCT can be obtained by esterifying medium-chain or long-chain fatty acids derived from coconut oil or palm kernel oil with glycerin as raw materials. The conditions for the esterification reaction are not particularly limited, and the reaction may be carried out under pressure without a catalyst or solvent, or may be carried out using a catalyst or solvent. The MLCT can also be obtained by transesterifying MCT with a fat or oil other than MCT. The transesterification method is not particularly limited, and may be a commonly used method such as chemical transesterification using sodium methoxide as a catalyst or enzymatic transesterification using a lipase preparation as a catalyst.

[0014] The oils and fats of the present invention may contain oils and fats other than the MCTs and MLCTs. Examples of oils and fats other than MCTs and MLCTs include soybean oil, rapeseed oil, sesame oil, corn oil, cottonseed oil, safflower oil, sunflower oil, cacao oil, rice bran oil, peanut oil, olive oil, perilla oil, perilla oil, linseed oil, grapeseed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, borage oil, cottonseed oil, wheat germ oil, and fish oil. Interesterified oils and fats obtained by interesterifying two or more of these oils and fats, and fractionated oils and fats of these oils and fats may also be used. The above oils and fats may be used alone or in combination of two or more.

[0015] When the oil or fat of the present invention contains MCT, the MCT content in the oil or fat of the present invention is preferably 90 to 100% by mass, more preferably 95 to 100% by mass, even more preferably 96 to 99% by mass, and most preferably 97 to 99% by mass. When the MCT content is within the above range, the effects of the present invention are more easily achieved.

[0016] The content of the oil or fat in the oil or fat composition of the present invention is preferably 92 to 99.8% by mass, more preferably 94 to 99.7% by mass, even more preferably 96 to 99.6% by mass, and most preferably 98 to 99.5% by mass. When the content of the oil or fat in the present invention is within the above range, the effects of the present invention are more easily achieved.

[0017] [Glycerin fatty acid ester] The glycerin fatty acid ester of the present invention is a glycerin fatty acid ester used as a food additive, and refers to a fatty acid ester having glycerin and / or polyglycerin (glycerin polymer) as a backbone. That is, the glycerin fatty acid ester may include polyglycerin fatty acid esters, glycerin organic acid fatty acid esters, etc. Furthermore, the constituent fatty acids of the glycerin fatty acid ester of the present invention are preferably fatty acids having 16 or more carbon atoms, and more preferably contain oleic acid.

[0018] The glycerin fatty acid ester of the present invention preferably contains a glycerin fatty acid ester and / or a polyglycerin fatty acid ester, more preferably contains a polyglycerin fatty acid ester, and most preferably is a polyglycerin fatty acid ester. The average degree of polymerization of the polyglycerin fatty acid ester is preferably 4 to 12, more preferably 6 to 11, and most preferably 8 to 10. Here, the average degree of polymerization is a value calculated from the hydroxyl value of polyglycerin, which is the raw material for the polyglycerin fatty acid ester. When the average degree of polymerization of the polyglycerin fatty acid ester and the constituent fatty acids are within the above ranges, the effects of the present invention are easily achieved, and separation of the oil and fat composition from foods is less likely to occur.

[0019] The HLB of the glycerin fatty acid ester of the present invention is preferably 3 to 9, more preferably 5 to 8, and most preferably 6 to 7.5. When the HLB is within the above range, the effects of the present invention are easily achieved, and separation of the oil and fat composition from the food is less likely to occur. Here, HLB represents the balance between hydrophilic groups and lipophilic groups in the emulsifier, and is a value determined by a known measurement method. For example, when the emulsifier is a nonionic emulsifier, the HLB value is calculated using the Atlas method. The Atlas method involves the following calculation method: HLB = 20 × (1-S / A) S: Saponification value A: Neutralization value of fatty acids in esters This refers to the method for calculating the HLB value. In the present invention, the glycerin fatty acid ester may be used alone or in combination of two or more, but when two or more types are used in combination, it is preferable that the average HLB be in the above range. Here, the average HLB is a value calculated by multiplying the HLB of each emulsifier by the mixing ratio (mass).

[0020] The content of the glycerin fatty acid ester in the oil or fat composition of the present invention is preferably 0.2 to 7 mass%, more preferably 0.3 to 5 mass%, even more preferably 0.4 to 3 mass%, and most preferably 0.5 to 1.5 mass%. When the content of the glycerin fatty acid ester in the present invention is within the above range, the effects of the present invention are easily achieved and the unpleasant taste specific to emulsifiers is less likely to be perceived. Furthermore, the oil and fat composition of the present invention preferably does not contain any emulsifiers other than glycerin fatty acid esters, or may contain emulsifiers in an amount of 3% by mass or less, preferably 1% by mass or less, more preferably 0.5% by mass or less.

[0021] [Tocopherol] The tocopherol in the present invention is α-tocopherol, β-tocopherol, γ-tocopherol, or δ-tocopherol, either singly or in a mixture of two or more thereof. The tocopherol in the present invention preferably contains γ-tocopherol and / or δ-tocopherol, and the content of γ-tocopherol and / or δ-tocopherol in the total tocopherols is preferably 50% by mass or more, more preferably 70% by mass or more.

[0022] The oil and fat composition of the present invention may be blended with a food ingredient (such as a vegetable oil) containing tocopherol to achieve a desired tocopherol content. When a tocopherol preparation is used as a raw material for the oil and fat composition of the present invention, the amount of the tocopherol preparation blended may be adjusted so that the tocopherol content in the oil and fat composition of the present invention is the desired content.

[0023] The tocopherol content in the oil and fat composition of the present invention is preferably 0.003 to 0.2% by mass, more preferably 0.004 to 0.1% by mass, even more preferably 0.006 to 0.05% by mass, and most preferably 0.008 to 0.025% by mass. When the tocopherol content is within the above range, the oil and fat composition of the present invention is more effective in suppressing clouding over time and clouding due to exposure to light. The tocopherol content in the oil and fat composition can be measured in accordance with "Standard Methods for 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.

[0024] [Other raw materials] The oil and fat composition of the present invention may contain pigments, vitamins, fragrances, etc., as long as the effects of the present invention are not impaired.

[0025] The oil and fat composition of the present invention contains the tocopherol in an amount of preferably 0.2 to 5 parts by mass, more preferably 0.3 to 4 parts by mass, even more preferably 0.5 to 3.5 parts by mass, and most preferably 0.7 to 2.5 parts by mass relative to 100 parts by mass of the glycerin fatty acid ester. When the tocopherol content relative to the glycerin fatty acid ester is within the above range, the oil and fat composition of the present invention is more effective in suppressing clouding over time and clouding due to exposure to light.

[0026] [Uses of the oil and fat composition of the present invention] The oil and fat composition of the present invention can be used for liquid food. The oil and fat composition of the present invention can be added to or contained in liquid food provided at elderly care facilities, hospitals, etc. in an amount sufficient to supplement the desired energy. In this case, the content of the oil and fat composition of the present invention in the liquid food is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 5 to 10% by mass. When the content of the oil and fat composition in the liquid food is within the above range, the energy density can be increased by approximately 1.5 to 2 times.

[0027] The oil and fat composition of the present invention can be used for foods for the elderly. The oil and fat composition of the present invention can be added to or contained in foods for the elderly (such as soft meals) in an amount that can supplement the desired energy. For example, when the food is soft rice, the content of the oil and fat composition of the present invention is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 5 to 10% by mass. When the content of the oil and fat composition in the soft rice is within the above range, the energy density can be increased by about 1.5 to 2 times. In the present invention, the elderly refers to those aged 60 or older, preferably 65 or older, and more preferably 70 or older.

[0028] The oil and fat composition of the present invention can be used in foods for people with dysphagia. The oil and fat composition of the present invention can be added to or contained in foods for people with dysphagia (chopped food, etc.) in an amount that can supplement the desired amount of energy. The content of the oil and fat composition of the present invention in the food is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 5 to 10% by mass. When the content of the oil and fat composition in the soft rice is within the above range, the energy density can be increased by approximately 1.5 to 2 times. In the present invention, a person with dysphagia refers to a person who has some kind of difficulty in swallowing. Examples include elderly people with reduced swallowing ability and people with neurological disorders or oral disorders. The food for people with dysphagia in the present invention has low adhesiveness and is therefore easy for people with dysphagia to ingest. The food for people with dysphagia in the present invention may be a food that satisfies the "Specifications and Criteria for Approval of Labeling as Food for People with Dysphagia" stipulated by the Ministry of Health, Labor and Welfare.

[0029] The oil and fat composition of the present invention can be used as a food for nursing care. The oil and fat composition of the present invention can be added to or contained in a food for nursing care in an amount that can supplement the desired energy. For example, when the food is in the form of rice porridge, the content of the oil and fat composition of the present invention is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 5 to 10% by mass. When the content of the oil and fat composition in the soft rice is within the above range, the energy density can be increased by about 1.5 to 2 times. Nursing care food in the present invention refers to food for people who require nursing care in hospital facilities or at home.

[0030] [Food containing the oil and fat composition of the present invention] A food containing the oil and fat composition of the present invention (hereinafter also referred to as the food of the present invention) is a food whose energy density has been increased by containing the oil and fat composition of the present invention, and preferably whose energy density has been increased by 1.5 to 2 times. Because the food of the present invention has a high energy density, desired energy can be supplied by ingesting a small amount. The food of the present invention may be, for example, a food used as the above-mentioned liquid food, food for the elderly, food for people with swallowing difficulty, or nursing care food. The water content (moisture content) of the food of the present invention relative to the total food mass is preferably 60% or more, more preferably 65 to 99% by mass, even more preferably 65 to 95% by mass, and most preferably 70 to 90% by mass. The moisture content of the food can be determined by a commonly used loss on drying method. Examples of the food include staple foods (rice, soft rice, porridge, rice porridge, etc.), side dishes (blanched vegetables, mixed dishes, simmered dishes, vinegared dishes, etc.), soups (miso soup, soup, etc.), beverages (water, tea, coffee, milk, etc.), swallowing-adjusted foods (drinks, soups, etc., thickened foods obtained by adding a thickness adjuster), chopped foods, soft foods (foods cooked to be easy to chew and swallow), and blended foods (foods made into a paste by blending), but staple foods or side dishes are preferred.

[0031] [Product form of the oil and fat composition of the present invention] The oil or fat composition of the present invention can be in any product form. Here, the product form refers to the form in which the oil or fat composition itself is transported, stored, and sold. The product form of the oil or fat composition of the present invention can be, for example, a glass bottle, a plastic bottle, a pillow package, etc. Since the oil / fat composition of the present invention is prevented from becoming cloudy even when exposed to light, it can be filled into a container that is at least partially light-transmitting. Here, a container that is at least partially light-transmitting means a container that has enough light transmittance to allow the contents to be visually confirmed under fluorescent light. Specific examples include containers that are made entirely or partially of materials such as uncolored PET, uncolored Lamicon, and uncolored glass.

[0032] [Method for suppressing cloudiness] The method of the present invention for suppressing cloudiness in an oil or fat composition containing an oil or fat having a medium-chain fatty acid content of 70% by mass or more of the total fatty acids and a glycerol fatty acid ester (hereinafter also referred to as the cloudiness suppression method of the present invention) involves incorporating tocopherol into the oil or fat composition so that the oil or fat content is 90 to 99.8% by mass, the glycerol fatty acid ester is 0.1 to 9.5% by mass, and the tocopherol is 0.002 to 0.3% by mass. Here, the "cloudiness suppression method" of the present invention refers to a method in which the oil or fat composition does not become cloudy after long-term storage under light exposure and maintains a clear appearance equivalent to that of the oil or fat composition before long-term storage. Here, "clear" refers to a state in which the transmittance at 660 nm (light path length 10 mm, control: water) is 95% or more. Furthermore, in the present invention, "under light exposure" refers to a state in which the oil or fat composition is stored under an illumination intensity of 1,000 lux or more for 12 hours or more per day. In addition, in the present invention, "long-term storage" refers to a state in which the oil or fat of the present invention has been stored at room temperature (1 to 30°C) for 4 weeks or more after production.

[0033] In the method for suppressing cloudiness of the present invention, the preferred embodiments and contents of the oil and fat, glycerin fatty acid ester, and tocopherol are the same as those of the "oil and fat composition of the present invention" described above.

[0034] Furthermore, in the method for suppressing cloudiness of the present invention, the oil and fat composition contains tocopherol in an amount of preferably 0.2 to 5 parts by mass, more preferably 0.3 to 4 parts by mass, even more preferably 0.5 to 3.5 parts by mass, and most preferably 0.7 to 2.5 parts by mass, relative to 100 parts by mass of the glycerin fatty acid ester. When the tocopherol content relative to the glycerin fatty acid ester is within the above range, the oil and fat composition of the present invention is more effective in suppressing cloudiness over time and cloudiness due to exposure to light. [Example]

[0035] The present invention will be explained in more detail below by showing examples, but the scope of the present invention is not limited to the descriptions of these examples in any way.

[0036] [Confirmation test for suppressing cloudiness - 1] (Preparation of Oil and Fat Compositions 1 to 7) According to the formulations in Tables 1 and 2, the raw materials were uniformly blended to obtain oil and fat compositions 1 to 7. Oil and fat compositions 1 to 7 were clear liquids. The raw materials used in the tables were as follows: MCT (product name: ODO (medium-chain fatty acid triglyceride with a mass ratio of 75:25 caprylic acid:capric acid), manufactured by Nisshin Oillio Group Co., Ltd.) Rapeseed oil (product name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group Co., Ltd.) Glycerin fatty acid ester (trade name: Ryoto Polyglycerol O-50D (decaglycerin oleate, HLB7), manufactured by Mitsubishi Chemical Foods Corporation) Tocopherol preparation 1 (trade name: Tocopherol 80, manufactured by Nisshin Oillio Group Co., Ltd., total tocopherol content 80% by mass (γ-tocopherol content of total tocopherols: 70% by mass)) Tocopherol preparation 2 (trade name: Emix D, manufactured by Eisai Food & Chemical Co., Ltd., total tocopherol content 100% by mass (of total tocopherols, δ-tocopherol content 90% by mass)

[0037] (Storage test of oil and fat compositions 1 to 7) 950 mL of each of the oil and fat compositions 1 to 7 prepared above was filled into a transparent plastic bottle (1 L). The bottle was then left standing and exposed to light at 1000 lux (illuminance on the bottle surface) at 20°C for 12 weeks. The exposure was carried out in an incubator equipped with fluorescent lights on the wall.

[0038] (Check for cloudiness) For each oil and fat composition stored for 3 weeks in the storage test, 40 mL was poured into a 50 mL glass beaker, and the state of the oil and fat composition was visually inspected from the side of the beaker (black background). The visual inspection was evaluated using the following two-level rating system based on the consensus of five panelists. Similarly, each oil and fat composition stored for 6 weeks and 12 weeks was also evaluated. The evaluation results are shown in Tables 1 and 2. (Evaluation criteria) ○: Clear and no precipitates observed. ×: Cloudy or precipitates observed.

[0039] The transmittance of the samples in Examples 1 to 4 stored for 12 weeks at 660 nm (optical path length 10 mm, control: water) was measured and was 95% or higher in all cases. The measurement results are shown in Tables 1 and 2.

[0040] "TOC / GSF x 100" in Tables 1 and 2 indicates the parts by mass of tocopherol relative to 100 parts by mass of glycerin fatty acid ester. "Transmittance (%)" in Tables 1 and 2 indicates the transmittance (%) after 12 weeks of storage.

[0041] [Table 1]

[0042] [Table 2]

[0043] The results in Tables 1 and 2 show that the oil and fat compositions (Examples 1 to 4) containing MCT as the base oil, 1% by mass of glycerin fatty acid ester, and 0.01 or 0.02% by mass of tocopherol suppressed the occurrence of cloudiness when stored for a long period of time under exposure to light.

[0044] [Confirmation test for suppressing cloudiness - 2] (Preparation of oil and fat compositions 8 to 15) According to the formulations in Tables 3 and 4, the raw materials were uniformly blended to obtain oil and fat compositions 8 to 15. Oil and fat compositions 8 to 15 were clear liquids. The raw materials used in the tables were the same as those described in the above "Confirmation test for suppressing cloudiness - 1."

[0045] (Storage test of oil and fat compositions 8 to 15) 950 mL of each of the oil and fat compositions 8 to 15 prepared above was filled into a transparent plastic bottle (1 L). The bottle was then left standing and exposed to light at 1000 lux (illuminance on the bottle surface) at 20°C for 4 weeks. The exposure was carried out in an incubator equipped with fluorescent lights on the wall.

[0046] (Check for cloudiness) Each oil and fat composition stored for 4 weeks and 12 weeks in the storage test was evaluated in the same manner as described in the above "Confirmation test for suppression of cloudiness - 1." The evaluation results are shown in Tables 3 and 4.

[0047] The transmittance of the samples of Examples 5 to 11 stored for 4 weeks was measured at 660 nm (optical path length 10 mm, control: water), and all were 95% or higher. The measurement results for the samples stored for 12 weeks are shown in Tables 3 and 4.

[0048] "TOC / GSF x 100" in Tables 3 and 4 indicates the parts by mass of tocopherol relative to 100 parts by mass of glycerin fatty acid ester. "Transmittance (%)" in Tables 3 and 4 indicates the transmittance (%) after 12 weeks of storage.

[0049] [Table 3]

[0050] [Table 4]

[0051] The results in Tables 3 and 4 show that the oil and fat compositions (Examples 5 to 11) containing MCT as the base oil, 0.5 to 6 mass% of glycerin fatty acid ester, and 0.004 to 0.16 mass% of tocopherol suppressed the occurrence of cloudiness when stored under light exposure.

[0052] [Production of soft rice containing oil and fat composition 3] Raw rice and cooking water 3.3 times the mass of the raw rice were placed in a rice cooker and cooked to produce soft rice. The moisture content of the soft rice was measured by the loss on drying method (105 ° C, 4 hours) and found to be 75 mass %. Next, 13 g of oil and fat composition 3 was added to 150 g of soft rice cooled to 20 ° C and thoroughly mixed with a spatula to produce soft rice containing the oil and fat composition of the present invention. The soft rice had an energy content of 1.1 Kcal / g, and the soft rice containing oil / fat composition 3 had an energy content of 1.8 Kcal / g.

[0053] 150 g of the soft rice containing the oil and fat composition of the present invention prepared above was placed in a bowl, and after 5 minutes, the appearance of the soft rice and the condition of the bowl wall were visually observed, and no separation of oil was observed. Therefore, the soft rice was suitable for use as a food for the elderly.

Claims

1. The oil and fat composition contains 90 to 99.8 mass% of an oil and fat having a medium-chain fatty acid content of 70 mass% or more of all constituent fatty acids, 0.1 to 9.5 mass% of a glycerin fatty acid ester, and 0.002 to 0.3 mass% of tocopherol, wherein the constituent fatty acids are medium-chain fatty acid triglycerides whose constituent fatty acids are only medium-chain fatty acids, and / or medium- to long-chain fatty acid triglycerides whose constituent fatty acids are medium-chain fatty acids and long-chain fatty acids.

2. The oil or fat composition according to claim 1 , wherein the glycerin fatty acid ester comprises a polyglycerin fatty acid ester.

3. The oil or fat composition according to claim 1 or 2, which is used for liquid food, food for the elderly, food for people with swallowing difficulties, or nursing care food.

4. A food containing the oil or fat composition described in any one of claims 1 to 3.

5. The food product according to claim 4, wherein the water content of the food product is 60% by mass or more.

6. A method for suppressing cloudiness in an oil and fat composition containing an oil or fat having a medium-chain fatty acid content of 70% by mass or more of all constituent fatty acids, and a glycerin fatty acid ester, wherein the oil or fat is a medium-chain fatty acid triglyceride whose constituent fatty acids are only medium-chain fatty acids, and / or a medium- to long-chain fatty acid triglyceride whose constituent fatty acids are medium-chain fatty acids and long-chain fatty acids, and the oil and fat composition contains tocopherol in an amount of 90 to 99.8% by mass of the oil or fat, 0.1 to 9.5% by mass of the glycerin fatty acid ester, and 0.002 to 0.3% by mass of the tocopherol.

7. The method for suppressing cloudiness of the oil or fat composition according to claim 6, wherein the tocopherol is contained in an amount of 0.2 to 5 parts by mass per 100 parts by mass of the glycerin fatty acid ester.

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