Oil and fat composition

Abstract

To provide an oil and fat composition and / or food or drink in which a flavor of butterfat is more strongly expressed or the flavor of butterfat is improved to a more palatable one.SOLUTION: An oil and fat composition contains butterfat and nut oil at a mass ratio of 99.9: 0.1-70: 30. The nut oil is undeodorized one. The nut oil is at least one kind selected from hazelnut oil, macadamia nut oil, pistachio oil, almond oil, and peanut oil.SELECTED DRAWING: None

Description

Technical Field

[0001] The present disclosure relates to an oil and fat composition containing milk fat and nut oil.

Background Art

[0002] Oils and fats (lipids) are not only one of the three major nutrients but also an important component that imparts deliciousness to food. Oils and fats mellow the taste of food and give it richness. Examples of foods that become delicious due to the presence of oils and fats include many foods such as tempura, fried foods, ramen, pies, chocolate, cream, and cheese. There are various types of oils and fats, ranging from those that are nearly tasteless and odorless like salad oil to those with unique flavors such as roasted sesame oil and butter, and they are used according to their applications. Also, flavored oils and fats that impart unique flavors, such as lard and negi oil, are known.

[0003] Among the flavors of oils and fats, the flavor represented by milk fat (mainly milk flavor, milk taste) is an important factor that affects the deliciousness of foods such as beverages, cream, cheese, confectionery, and bread. In order to bring out the characteristics of milk taste, various milk fats are used, such as using butter limited by origin, using fermented butter, or separating milk fat into the olein part (liquid part) with a strong milk taste and the stearin part (solid part) with a lighter color. Also, the flavor of so-called burnt butter obtained by heat-treating butter is popular.

[0004] However, butter and butter oil are expensive and often suffer from supply shortages, presenting challenges in terms of price and stable supply. Therefore, if the flavor of milk fat can be made stronger or modified to be more palatable, it would be possible to provide flavorful milk fat-containing foods even with a reduced amount of milk fat used. Patent Document 1 discloses an oil and fat composition containing 50% to 100% by mass of milk fat, with a pentanal / hexanal (molar ratio) of 0.15 to 0.70 based on volatile components at 180°C. However, the oil and fat composition in Patent Document 1 is used by adding a small amount as a butter flavor and does not modify the flavor of the milk fat itself. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2017-63784 [Disclosure of the Invention] [Problems that the invention aims to solve]

[0006] The object of this disclosure is to provide an oil and fat composition and / or food and beverage in which the flavor of milk fat is more strongly expressed, or the flavor of milk fat is modified to be more palatable. [Means for solving the problem]

[0007] The Disclosers have diligently studied how to solve the above problem. As a result, they have found that the above problem can be solved by using a small amount of nut oil in combination with milk fat. In other words, this disclosure may take the following forms.

[0008] [1] A fat and oil composition containing milk fat and nut oil in a mass ratio of 99.9:0.1 to 70:30. [2] The oil composition of [1], wherein the nut oil is an undeodorized oil. [3] The oil composition of [1] or [2], wherein the nut oil is one or more selected from hazelnut oil, macadamia nut oil, pistachio oil, almond oil, and peanut oil. [4] Any one of the fat and oil compositions of [1] to [3], wherein the milk fat is derived from browned butter. Food and beverages containing any one of the oil and fat compositions from [5], [1], to [4]. [6] Food and beverages containing milk fat and nut oil in a mass ratio of 99.9:0.1 to 70:30. [7] A method for modifying the flavor of milk fat by using milk fat and nut oil in a mass ratio of 99.9:0.1 to 70:30. [Effects of the Invention]

[0009] According to this disclosure, it is possible to provide an oil and fat composition and / or food and beverage in which the flavor of milk fat is more strongly expressed, or the flavor of milk fat is modified to be more palatable. [Modes for carrying out the invention]

[0010] The fat and oil composition of this disclosure contains milk fat. Here, milk fat is fat contained in the milk of cows, goats, horses, etc., and preferably fat contained in cow's milk. The milk fat contained in the fat and oil composition of this disclosure may exist in the form contained in dairy products such as butter, butter oil, fractionated butter oil, fresh cream, milk, concentrated milk, condensed milk, cheese, whole milk powder, and fermented products thereof. Preferably, the form of milk fat contained in the fat and oil composition is butter, butter oil, fractionated butter oil, and fermented products thereof, which are included as raw materials of the fat and oil composition. Two or more forms of milk fat may be used. The milk fat contained in the fat and oil composition is more preferably milk fat derived from browned butter.

[0011] The milk fat content in the oils and fats contained in the oils and fats composition of this disclosure is not particularly limited. However, the lower limit of the milk fat content in the oils and fats contained in the oils and fats composition can preferably be selected from 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, and 45% by mass or more. The upper limit of the milk fat content in the oils and fats contained in the oils and fats composition can preferably be selected from 99.9% by mass or less, 99.5% by mass or less, 99% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, and 55% by mass or less. Furthermore, the lower and upper limits of the milk fat content in the oils and fats contained in the oils and fats composition can be arbitrarily combined. The amount of milk fat in an oil and fat composition can be determined by multiplying the amount of milk fat contained in the raw materials by the milk fat content of those raw materials. For example, if an oil and fat composition contains 20% by mass of fresh cream containing 45% by mass of milk fat, the amount of milk fat in the oil and fat composition derived from the fresh cream is calculated to be 9% by mass (= 20 × 0.45). The amount of milk fat in an oil and fat composition is the sum of the milk fat content derived from each individual raw material. Similarly, the oils and fats contained in an oil and fat composition or in the food and beverages described later include the oils and fats contained in the raw materials, such as the milk fat contained in the fresh cream mentioned above.

[0012] The fat and oil composition of this disclosure contains nut oil. Here, nut oil is an oil extracted from nuts and fruits (nut oil), and examples include hazelnut oil, macadamia nut oil, almond oil, peanut oil, pistachio oil, cashew nut oil, Brazil nut oil, pecan nut oil, walnut oil, and pine nut oil. Two or more types of nut oil may be used. The nut oil contained in the fat and oil composition is preferably one or more selected from hazelnut oil, macadamia nut oil, almond oil, pistachio oil, and peanut oil, and more preferably one or more selected from hazelnut oil, macadamia nut oil, and pistachio oil. Nut oil is sometimes referred to as nut fat or nut butter, but in this disclosure, nut oil and nut fat or nut butter are treated as synonymous. Furthermore, since nuts containing nut oil do not easily leak oil from the fruit, if an oil composition includes nuts (for example, nut powder) as part of its raw materials, the oil contained in the nuts is included in the oil composition, but it is not treated as nut oil contained in the oil composition.

[0013] The nut oil contained in the oil and fat composition of this disclosure is preferably unroasted nut oil. While it is preferable that the nut oil be unroasted, it may also be obtained from nuts that have been roasted at 180°C or lower, more preferably 160°C or lower, and even more preferably 140°C or lower. Roasting can be carried out using conventionally known methods, such as using a roasting machine such as a rotary fluidized bed, rotary drum, or rotary kiln. The nut oil is obtained by conventionally known methods. For example, it can be obtained by pressing hulled nuts. The pressed oil may be left to stand to remove sediment and other impurities. It may also be washed with water and dried. Furthermore, the nut oil contained in the oil and fat composition of this disclosure is preferably undeodorized nut oil. Here, deodorization refers to deodorization in the refining of oils and fats, and examples include deodorization by steam distillation, short-step distillation, thin-film distillation, molecular distillation, etc. The nut oil is preferably undeodorized, but deodorization may be applied at a temperature of 180°C or lower, more preferably 160°C or lower, and even more preferably 140°C or lower.

[0014] The fat and oil composition disclosed herein contains milk fat and nut oil in a mass ratio of 99.9:0.1 to 70:30. The content ratio (mass ratio) of milk fat to nut oil in the fat and oil composition is preferably 99.5:0.5 to 80:20, more preferably 99:1 to 87:13, even more preferably 98.5:1.5 to 92:8, and especially preferably 98:2 to 93:7. Pistachio oil, in particular, is effective even at a content ratio of preferably 99.9:0.1 to 97:3 (more preferably 99.8:0.2 to 98:2). When the content ratio (mass ratio) of milk fat and nut oil in the fat and oil composition is within the above range, the flavor of milk fat can be expressed more strongly, or the flavor of milk fat can be modified to be more palatable.

[0015] One preferred embodiment of the fat and oil composition of this disclosure is one in which the milk fat contained in the fat and oil composition is derived from browned butter. Browned butter can be obtained, for example, by heating and melting unsalted butter, and then continuing to heat the melted butter until it turns from light brown to reddish-brown while bubbling. Therefore, the production of browned butter is time-consuming, the resulting quality tends to vary, and mass production is difficult. According to this disclosure, by using nut oil in the above proportion to the milk fat contained in browned butter, the richness and aroma of the browned butter can be enhanced, and as a result, even if the amount of browned butter used is reduced by 20-30%, or in some cases as much as 50%, the same effect as when browned butter alone is used can be obtained. Furthermore, by adjusting the ratio of nut oil to milk fat contained in browned butter, a browned butter flavored fat and oil composition of stable quality can be produced.

[0016] The fat and oil composition of this disclosure may contain other edible fats and oils, insofar as it contains milk fat and nut oil in a mass ratio of 99.9:0.1 to 70:30. Examples of other edible fats and oils include various vegetable and animal fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea butter, sal fat, palm oil, palm kernel oil, coconut oil, beef tallow, lard, milk fat, fish oil, and whale oil, as well as processed fats and oils obtained by subjecting these to one or more processes selected from mixing, hydrogenation, fractionation, and transesterification. One or more of these fats and oils may be used as the other edible fats and oils.

[0017] The fat and oil composition of this disclosure is not limited in form, as long as it contains milk fat and nut oil in a mass ratio of 99.9:0.1 to 70:30. For example, it may consist only of oil-soluble components, such as shortening, or it may be in an emulsion state containing water, such as an oil-in-water type, water-in-oil type, or complex emulsion type. However, the fat and oil composition preferably has fat and oil as a continuous phase. That is, the fat and oil composition is more preferably a substantially anhydrous substance, such as shortening, or a water-in-oil emulsion, such as margarine. The fat and oil content in the fat and oil composition is not particularly limited. However, it is preferably 60 to 100% by mass, more preferably 70 to 100% by mass, and even more preferably 80 to 99.5% by mass.

[0018] The fat and oil composition of this disclosure may contain, in addition to fats and oils, other components commonly used in fat and oil compositions. Other components include water, emulsifiers, thickeners and stabilizers, salt and salting agents such as potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, sugars, sugar alcohols, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherol, tea extract (catechin), and rutin, vegetable proteins such as wheat protein and soy protein, eggs, egg products, flavorings, dairy products such as whole milk powder, skim milk powder, and whey protein, food additives such as seasonings, pH adjusters, and food preservatives, and food ingredients such as fruits, fruit juices, coffee, nut paste, spices, cocoa mass, cocoa powder, grains, legumes, vegetables, meat, and seafood. However, the content of other components in the oil and fat composition, excluding water, is preferably 0 to 20% by mass, more preferably 0.2 to 12% by mass, and even more preferably 0.5 to 8% by mass.

[0019] The fat and oil composition of the present disclosure can be produced by a conventionally known method. For example, when the fat and oil composition is substantially anhydrous, it can be produced by mixing and dissolving an oil-soluble component in the fat and oil. Further, in the case of a plastic fat and oil composition, an oil-soluble component is mixed and melted to prepare an oil phase. If necessary, an aqueous component is mixed and dissolved to prepare an aqueous phase. The plastic fat and oil composition can be produced by cooling and crystallizing the melted oil phase alone or after mixing and emulsifying the aqueous phase in the oil phase. The cooling and crystallization preferably include cooling plasticization. The cooling condition is preferably -0.5 °C / min or more, more preferably -5 °C / min or more. At this time, rapid cooling is preferred over slow cooling. Further, it is desirable to perform a sterilization treatment after the preparation of the oil phase or after mixing and emulsifying. Examples of the sterilization method include a batch type in a tank and a continuous type using a plate heat exchanger or a scraping heat exchanger. Examples of the equipment for cooling include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a votator, a combiner, a perfector, and a plate heat exchanger. Further, examples of the equipment for cooling also include a combination of an open-type diacooler and a compressor.

[0020] The fat and oil composition of the present disclosure can be used in all food and drink products containing conventionally known milk fat. For example, as a substitute for butter, it can be used for kneading, folding, etc. of bakery products such as bread and confectionery. It can also be used in creams such as ganache, butter cream, whipped cream, ice cream, cream for beverages, cooking cream, flower paste, etc., and in beverages, sauces, jellies, gratins, cheese-like foods, etc. using these. When the food and drink product is an emulsion, the effects of the present disclosure are more easily obtained.

[0021] According to one aspect of the food and drink product of the present disclosure, the first food and drink product of the present disclosure is a food and drink product containing the fat and oil composition of the present disclosure. In order to efficiently obtain the effects of the present disclosure, the proportion of the fat and oil composition of the present disclosure in the fat and oil contained in the food and drink product is preferably 50 to 100% by mass, more preferably 70 to 100% by mass, and even more preferably 80 to 100% by mass.

[0022] In another embodiment of the food and beverage of the present disclosure, the second food and beverage of the present disclosure is a food and beverage that contains milk fat and nut oil in a mass ratio of 99.9:0.1 to 70:30 in the oil and fat contained in the food and beverage, even if the inclusion of the oil and fat composition of the present disclosure is not required. In the oil and fat contained in the second food and beverage, the lower limit of the milk fat content in the oil and fat can preferably be selected from 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, and 45% by mass or more. Furthermore, in the oils and fats contained in the second food and beverage, the upper limit of the milk fat content in the oils and fats is preferably selected from 99.9% by mass or less, 99.5% by mass or less, 99% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, and 55% by mass or less. The lower and upper limits of the milk fat content in the oils and fats contained in the second food and beverage can be any combination. Furthermore, in the oils and fats contained in the second food and beverage, the content ratio (mass ratio) of milk fat to nut oil is preferably 99.5:0.5 to 80:20, more preferably 99:1 to 87:13, even more preferably 98.5:1.5 to 92:8, and especially preferably 98:2 to 93:7. The second food and beverage includes all conventionally known foods and beverages containing milk fat, except that they contain milk fat and nut oil in a mass ratio of 99.9:0.1 to 70:30. The effects of this disclosure are more easily obtained when the food and beverage is an emulsion.

[0023] The fat content in the food and drink of the present disclosure is not particularly limited. It is sufficient if the food and drink contains an appropriate amount of fat. However, the fat contained in the food and drink may be, for example, at a content of 1% by mass or more, 2% by mass, 4% by mass, 6% by mass, 10% by mass, 15% by mass, 20% by mass or more, selected from these, and may be, for example, at a content of 90% by mass, 80% by mass, 70% by mass, 60% by mass, 50% by mass or less, selected from these. The lower limit and upper limit of the fat content in the food and drink can be arbitrarily combined. Note that the fat content (oil content) in the food and drink can be measured by a conventionally known method such as the Soxhlet method. Also, since it is difficult for oil to leak from the nuts in nuts containing nut oil, when the food and drink of the present disclosure contains nuts (for example, slices or powders of nuts) as part of the raw material, the oil contained in the nuts is included in the fat contained in the food and drink, but is not treated as nut oil contained in the food and drink.

[0024] The food and drink of the present disclosure can be produced by methods normally carried out for each food and drink.

Examples

[0025] Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not to be construed as being limited to the contents of the following examples.

[0026] <Preparation of Milk Fat and Nut Oil etc.> As a source of milk fat, the following were prepared. · Milk Fat 1: Butter (trade name: Candia Butter, fat content 82% by mass, manufactured by Candia Clemont - Ferrand) was used as Milk Fat 1. · Milk Fat 2: Milk Fat 1 was heated on a stove, boiled down until it turned brown, and the solid content was filtered off to prepare browned butter, which was used as Milk Fat 2. As nut oil (unroasted, undeodorized), the following were prepared. · Nut Oil 1: Macadamia nut oil (trade name: Nissin Macadamia Nut Oil, manufactured by Nissin OilliO Group Co., Ltd.) was used as Nut Oil 1. [[ID=Z8]] • Nut oil 2: Hazelnut oil (manufactured by Aarhus United) was used as nut oil 2. • Nut oil 3: Pistachio oil (from the USA) was used as the nut oil 3. In addition to the above, the following vegetable oils were prepared: • Vegetable oil 1: High-oleic sunflower oil (product name: Olein Rich, manufactured by Showa Sangyo Co., Ltd.) was used as vegetable oil 1. • Vegetable oil 2: A mixture of palm kernel oil and hydrogenated palm kernel oil (manufactured by Nisshin Oillio Group Ltd.) was used as vegetable oil 2. • Vegetable oil 3: The melting point fraction of palm oil (manufactured by Nisshin Oillio Group Ltd.) was designated as vegetable oil 3.

[0027] <Preparation of oil and fat composition and baked goods 1> Examples 1 to 16 of the fat and oil compositions were prepared by melting and mixing the fats and oils according to the formulations described in Tables 1 and 2. Then, using each of the prepared fat and oil compositions from Examples 1 to 16, baked goods (financiers, fat and oil content 26.0% by mass) were prepared according to the formulations described in Table 3 and the following manufacturing procedure. (Financier manufacturing procedure) 1. Mix the egg whites and granulated sugar together, stirring until the sugar dissolves. 2. Add the oil and fat composition (60°C) that has been melted in a water bath and mix. 3. Sift together the cake flour, almond flour, and baking powder, add to the mixture, and prepare the dough. 4. Fill the mold with the batter and bake in a 210°C oven for 12 minutes.

[0028] [Table 1]

[0029] [Table 2]

[0030] [Table 3]

[0031] <Baked Goods Evaluation 1> The flavor of financiers using the fat composition of Example 1 was used as a control, and the flavor of financiers using the fat compositions of Examples 2-8 was evaluated. Similarly, the flavor of financiers using the fat composition of Example 9 was used as a control, and the flavor of financiers using the fat compositions of Examples 10-16 was evaluated. Five panelists skilled in flavor evaluation of foods containing fats and oils conducted an overall evaluation according to the following criteria. The results are shown in Tables 1 and 2. Evaluation Criteria: Score Compared to the control, it has a stronger richness and aroma (2 points). Compared to the control, the richness and aroma are slightly stronger. (1 point) Compared to the control, the richness and aroma are perceived to be at the same level. 0 points Compared to the control, it has a weaker richness and aroma, or It's strange and feels out of place - 1 point comprehensive evaluation ◎◎: 8 points or higher (burnt) butter has a stronger richness and aroma. ◎: 5 to 7 points (slightly stronger in richness and aroma than browned butter) ○: 1 to 4 points (Has a rich flavor and aroma similar to browned butter) ×: 0 points or less (browned) Butter has less richness and flavor than browned butter.

[0032] <Preparation of fat and oil composition and baked goods 2> The fats and oils were melted and mixed according to the formulations shown in Table 4. Following conventional methods, the melted mixtures were rapidly cooled, kneaded, and then formed into sheets to prepare the (plastic) fat compositions of Examples 17-20. Then, using each of the prepared fat compositions of Examples 17-20, baked goods (pies, fat content 36.7% by mass) were prepared according to the formulations shown in Table 5 and the following manufacturing procedure. (Pie making procedure) 1. Mix the raw materials according to the proportions in Table 5 to prepare the dough for folding. 2. Place 50 parts by mass of a sheet-like oil composition onto 100 parts by mass of the folding dough. 3. Fold the dough into quarters, then into thirds, leave it at -2°C for 2 hours, then fold it into thirds, then into quarters, to prepare a pie dough with 144 folds and a thickness of 3 mm. Shape the dough into 4.8.5cm x 5.5cm squares and bake in a 200°C oven for 20 minutes.

[0033] [Table 4]

[0034] [Table 5]

[0035] <Baked Goods Evaluation 2> Using the pie made with the fat composition of Example 17 as a control, the flavors of pies made with the fat compositions of Examples 18-20 were comprehensively evaluated by five panelists skilled in flavor evaluation of foods containing fats and oils, according to the same criteria as in <Evaluation of Baked Goods 1>. The results are shown in Table 4.

[0036] <Preparation of vegetable-based whipped cream> Vegetable-based whipped creams 1 and 2 were prepared according to the formulations listed in Table 6 and the following manufacturing procedure. (Whipped cream manufacturing procedure) 1. Mix oil and fat with oil phase components other than oil and fat to prepare an oil phase at 70°C. 2. Mix water with other aqueous phase components to prepare an aqueous phase at 70°C. 3. Add the oil phase to the aqueous phase and heat to 80°C while stirring and emulsifying. 4. Next, the material is homogenized under a pressure of 6 MPa using a homogenizer. 5. Afterwards, perform batch sterilization at 85°C for 15 minutes. 6. After cooling the resulting emulsion by immersing it in ice water, let it stand at 5°C for at least 12 hours.

[0037] [Table 6]

[0038] <Preparation of Compound Whipped Cream> The vegetable-based whipped creams 1 and 2 prepared above were mixed with fresh cream (45% milk fat by mass) in mass ratios of 2:1 and 5:1, respectively, to prepare compound-type whipped creams for Examples 21-24 (Table 7). 500g of each whipped cream for Examples 21-24 was weighed out and the temperature was adjusted to 7°C. 35g of sugar was added, and the mixture was whipped using a Hobart mixer (Hobart Japan Co., Ltd.) at medium speed 2 (approximately 120 rpm) until stiff peaks formed (10 minutes) were obtained as evaluation samples (whipped cream).

[0039] <Evaluation of compound whipped cream> The flavor of the compound whipped cream in Example 22 was evaluated using the compound whipped cream in Example 21 as a control, and the flavor of the compound whipped cream in Example 24 was evaluated using the compound whipped cream in Example 23 as a control. Five panelists skilled in flavor evaluation of foods containing fats and oils conducted an overall evaluation according to the following criteria. The results are shown in Table 7. Evaluation Criteria: Score Compared to the control, it has a stronger richness and milky flavor (2 points). Compared to the control, it has a slightly stronger richness and milky flavor. 1 point Compared to the control, the richness and milky flavor are perceived at the same level. 0 points Compared to the control, it has a weaker richness and milky flavor, or It's strange and feels out of place - 1 point comprehensive evaluation ◎◎: 8 points or higher. Stronger richness and milky flavor compared to the control. ◎: 5 to 7 points - Slightly stronger richness and milkiness than the control group. ○: 1 to 4 points - Has a richer, creamier flavor than the control. ×: 0 points or less. Inferior in richness and aroma compared to the control.

[0040] [Table 7]

Claims

1. A fat and oil composition containing milk fat and nut oil in a mass ratio of 99.9:0.1 to 70:30, with a total fat and oil content of 60 to 100% by mass, and a milk fat content of 10 to 99.9% by mass in the fat and oil.

2. The oil and fat composition according to claim 1, wherein the nut oil is an undeodorized oil.

3. The oil and fat composition according to claim 1 or 2, wherein the nut oil is one or more selected from hazelnut oil, macadamia nut oil, pistachio oil, almond oil, and peanut oil.

4. The fat and oil composition according to any one of claims 1 to 3, wherein the milk fat is derived from browned butter.

5. A method for producing food and beverages, comprising incorporating the oil and fat composition described in any one of claims 1 to 4, wherein the oil and fat content in the food and beverage is 15 to 60% by mass, and the oil and fat composition content in the oil and fat is 50 to 100% by mass.

6. A food or beverage containing milk fat and nut oil in a mass ratio of 99.9:0.1 to 70:30, with an oil content of 15 to 60% by mass, a milk fat content of 10 to 99.9% by mass in the oil, and the nut oil being one or more selected from hazelnut oil, macadamia nut oil, and pistachio oil.

7. A method for modifying the flavor of milk fat in food and beverages, comprising using milk fat and nut oil in a mass ratio of 99.9:0.1 to 70:30, thereby adjusting the oil and fat content in the food and beverage to 15 to 60% by mass, and the milk fat content within the oil and fat to 10 to 99.9% by mass.

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