CN1293176C - Fat compositions - Google Patents

Abstract

The present invention relates to an oil composition which is mainly composed of triglyceride. The present invention is characterized in that by quality, medium-chain fatty acid accounts for 5 to 23 % of entire fatty acid contained in the oil composition; moreover, the triglyceride which contains two medium-chain fatty acid residue in a molecule accounts for 1 to 20% of the entire triglyceride by quality. The oil composition of the present invention has little fat accumulation, equal cooking adaptability as usual edible oil, favorable taste and high safety.

Description

oil composition

technical field

The present invention relates to edible fat composition. Specifically, it relates to an oil and fat composition that has less body fat accumulation and has excellent cooking suitability and taste as an edible oil.

Background technique

Obesity is a state of excessive accumulation of body fat, and it is known that it is often accompanied by various diseases, mainly including metabolic abnormalities such as diabetes and hyperlipidemia, or circulatory organ diseases such as hypertension and ischemic heart disease. According to the results of the National Nutrition Survey conducted by the Ministry of Health and Welfare, 1 out of 7 adults is obese, so obesity is an immediate problem not only in European and American countries, but also in Japan. Fat contained in food is one of the nutrients most closely related to body fat accumulation, and excessive fat intake may lead to obesity. However, fat has a special taste, and foods with extremely reduced fat tend to lead to a decrease in satisfaction. In addition, when cooking such as frying or stir-frying, edible oil is indispensable as a heating medium.

To overcome this situation, so-called fat substitutes were developed. However, there are no substances that are sufficiently satisfactory in terms of safety, physical properties, cooking suitability, taste, and the like. For example, sucrose fatty acid ester is excreted in feces without being absorbed in the digestive tract, so it can be used as low-calorie oil (US Patent No. 3600186). In the United States, it is allowed to be used in salty fast food snacks. Potato chips using sucrose fatty acid esters are also sold on the market, but the products using sucrose fatty esters are marked with "may cause abdominal cramps or soft stools", " hinder the absorption of fat-soluble vitamins". The energy density of protein and carbohydrates is less than half that of fat. Therefore, by processing protein or carbohydrates to have the same physical properties and taste as fat, a low-calorie fat substitute can be provided (Nutrition Review (レビユ一), Vol. 4, No. 4, pp. 23-33, 1996 Year). By utilizing these fat replacers, reduced calorie ice creams, bakery products, cakes and more can be made. However, it has a disadvantage that it cannot be used as a heat medium for frying or frying due to lack of heat resistance.

In Kokoku (PCT Patent Japanese Publication) Publication No. Hei 4-501812, it is disclosed that low-calorie fats and oils can be provided by triglycerides composed of long-chain fatty acids and short-chain fatty acids. However, triglycerides composed of short-chain fatty acids have a special taste, so the available cooking products are limited, and they are not suitable as a wide range of edible oils. Furthermore, it is known that medium-chain fatty acids are easily energized and thus accumulate less body fat (J. Lipid Res. 37, 708-726 (1996)). However, it has been reported that triglycerides composed of medium-chain fatty acids are originally safe, but if ingested in large amounts at one time, it can cause symptoms such as diarrhea, nausea, chest tightness, and loss of appetite. Japanese Patent Laid-Open Publication No. Hei 4-300826, Japanese Patent Laid-Open Publication No. Hei 8-60180, and Japanese Patent Laid-Open Publication No. Hei 10-176181 disclose oil and fat compositions containing diglyceride as an active ingredient with less accumulation of body fat. However, the safety of oil and fat compositions rich in diglycerides has not been fully proven. Furthermore, it is difficult to produce high-concentration diglyceride at low cost, and it has a disadvantage that it is difficult to be widely used from an economical point of view. Furthermore, in Japanese Patent Laid-Open No. 8-269478, it is disclosed that in an oil composition composed of diglycerides and triglycerides, triglycerides having two medium-chain fatty acid residues in the molecule are contained in an amount of 31% by mass or more. An ester-based fat composition with little accumulation of body fat. This invention also uses diglyceride as an active ingredient, so it has the same problems as the aforementioned Japanese Patent Laid-Open No. Hei 4-300826, Japanese Patent Laid-Open No. Hei 8-60180, and Japanese Patent Laid-Open No. Hei 10-176181. Moreover, since it contains a large amount of medium-chain fatty acids, it has a low smoke point and obvious foaming, so it has disadvantages that it is not suitable for frying and cooking.

disclosure of invention

An object of the present invention is to provide an oil and fat composition with less accumulation of body fat, cooking suitability equivalent to common edible oils, good taste, and high safety.

In order to solve the above problems, the present inventors have conducted intensive research, and found that the proportion of medium-chain fatty acid residues in all fatty acid residues, and the proportion of triglycerides containing two medium-chain fatty acid residues in the molecule in all triglycerides The proportion of esters is closely related to the degree of body fat accumulation, thus completing the present invention.

That is, the present invention relates to an oil composition mainly composed of triglycerides and having little accumulation of body fat, characterized in that the proportion of medium-chain fatty acids in all fatty acids constituting the oil composition is 5 to 23% by mass, and the intramolecular The proportion of triglycerides containing two medium-chain fatty acid residues in all triglycerides is 1 to 20% by mass. The above-mentioned medium-chain fatty acid is preferably a saturated fatty acid having 6 to 12 carbon atoms. In addition, the ratio of triglycerides containing three medium-chain fatty acid residues in the molecule to all triglycerides constituting the oil and fat composition is preferably 3% by weight or less. Furthermore, the ratio of long-chain saturated fatty acids to all long-chain fatty acids constituting the oil and fat composition is preferably 20% by mass or less.

The oil and fat composition of the present invention contains an emulsifier, especially when the emulsifier of a specific composition is included, the frying suitability can be improved, and especially the suppression of foaming can be further improved.

In addition, the present invention relates to a cooking oil and fat composition containing the oil and fat composition, which has less body fat accumulation and has cooking suitability and storage stability not inferior to those of common edible oils.

Best Mode for Carrying Out the Invention

The present invention will be described in detail below.

The oil and fat composition of the present invention mainly consists of triglycerides. "Mainly" means that the content of triglycerides in the oil and fat composition is 85% by mass or more, preferably 95% by mass or more.

The medium-chain fatty acid mentioned in the present invention refers to a fatty acid having 6 to 12 carbon atoms, especially a saturated fatty acid. For example, hexanoic acid, caprylic acid, capric acid, and dodecanoic acid are preferably saturated fatty acids having 8 to 10 carbon atoms, and caprylic acid and capric acid are particularly preferable. The long-chain fatty acids in the present invention refer to saturated and unsaturated fatty acids with carbon numbers of 14 or more, preferably 14-22. As long-chain fatty acids, those with carbon numbers of 14 or more, preferably 14 to 22, such as myristic acid, palmitic acid, stearic acid, eicosanoic acid, behenic acid, eicosanoic acid, etc. Long-chain saturated fatty acids such as tetradecanoic acid and hexacosanoic acid; Oleic acid, α-linolenic acid, γ-linolenic acid, stearidonic acid, eicosenoic acid, eicosadienoic acid, eicosatrienoic acid, eicosatetraenoic acid, arachidonic acid , eicosapentaenoic acid, docosahexaenoic acid, docosadienoic acid, docosapentaenoic acid, docosahexaenoic acid and other long-chain unsaturated fatty acids. The fatty acid residue is the group obtained by removing the OH of the carboxyl group from the fatty acid.

In the composition of the present invention, the proportion of medium-chain fatty acids in all fatty acids constituting the oil composition is required to be 5 to 23% by mass, and triglycerides containing two medium-chain fatty acid residues in the molecule must account for 5% to 23% by mass of all triglycerides. The proportion in ester is 1 to 20% by mass. Outside this range, the characteristics of less body fat accumulation cannot be exerted. The proportion of the medium-chain fatty acid is preferably 6 to 23% by mass, and the proportion of the triglyceride is preferably 3 to 20% by mass.

In addition, the ratio of triglycerides containing three medium-chain fatty acid residues in the molecule to the total triglycerides constituting the oil and fat composition is preferably 3% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass. Mass% or less. If the ratio exceeds 3% by mass, smoke and foaming will increase during cooking, making it unsuitable as fat for frying. When the ratio is 1% by mass or less, smoking and foaming are remarkably improved.

Furthermore, the proportion of long-chain saturated fatty acids in all long-chain fatty acids constituting the oil and fat composition is preferably 20% by mass or less, more preferably 15% by mass or less, even more preferably 7% by mass or less. If this ratio exceeds 20% by mass, the stability at low temperature will decrease, and crystallization of oil and fat will be observed in the oil and fat composition, so it is generally not suitable for raw consumption.

The grease composition with less accumulation of body fat of the present invention can be obtained by the following method: after properly mixing the grease and medium-chain fatty acid as a raw material, using sodium methylate as a catalyst or carrying out a transesterification reaction in the presence of a lipolytic enzyme. When adjusting the transesterification reaction, the proportion of medium-chain fatty acids in all fatty acids constituting the oil composition, and the proportion of triglycerides containing two medium-chain fatty acid residues in the total triglycerides The ratio is within the aforementioned specified range.

When performing the above-mentioned transesterification reaction, on the basis of the above-mentioned adjustment, by adjusting the proportion and/or length of the triglyceride containing three medium-chain fatty acid residues in the molecule to all the triglycerides constituting the oil composition The ratio of the chain saturated fatty acid in all the long-chain fatty acids constituting the oil composition makes it fall into the above-mentioned specific range, so that the accumulation of body fat is less, and when frying, there is less smoke, less foaming and/or excellent Low temperature stable oil composition.

As raw material fats and oils, commonly used edible fats and oils can be exemplified, such as soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla seed (shiso) oil, linseed oil, peanut oil, red Flower Oil, High Oleic Safflower Oil, Sunflower Oil, High Oleic Sunflower Oil, Cottonseed Oil, Grapeseed Oil, Macadamia Oil, Hazelnut Oil, Pumpkin Seed Oil, Walnut Oil, Tea Oil, Tea Seed Oil, Violet Perilla (Egoma) Oil, Borage Seed Oil, Olive Oil, Rice Bran Oil, Wheat Germ Oil, Palm Oil, Palm Kernel Oil, Coconut Oil, Cocoa Butter, Butter, Lard, Chicken Oil, Cream, Fish Oil, Seal Oil , algae oil, these oils and their hydrogenated oils, graded oils, etc. that have been desaturated through quality improvement.

As for the medium-chain fatty acid as described above, medium-chain fatty acid triglycerides may be used instead of or together with the medium-chain fatty acid. As medium-chain fatty acid triglycerides, triglycerides obtained by esterifying the aforementioned medium-chain fatty acids and glycerin by a conventional method can be used, but it is generally preferable to use those called MCT (Medium Chain Triglycerides). , single-acid or mixed-acid triglycerides composed of saturated fatty acids with carbon numbers of 8 to 10, such as fatty acids decomposed from coconut oil, such as triglycerides with caprylic acid/capric acid=60/40～75/25 (mass ratio) ester.

The proportion of medium-chain fatty acids in all fatty acids constituting the oil composition, and the proportion of triglycerides containing 2 medium-chain fatty acid residues in the total triglycerides, if necessary, the molecule contains 3 The proportion of triglycerides of medium-chain fatty acid residues in the total triglycerides constituting the oil composition, and the proportion of long-chain saturated fatty acids in the total long-chain fatty acids constituting the oil composition when necessary, By considering the composition of the raw material oil and fat, adjusting the use ratio of the raw material oil and medium chain fatty acid, and measuring the triglyceride composition of the reaction product in the transesterification reaction can be adjusted.

When sodium methoxide is used as a catalyst for transesterification, the raw oil and medium-chain fatty acid triglycerides are mixed at a mass ratio of the former/the latter = 71/29 to 97/3, and the mixture is kept under reduced pressure below 100mmHg Heating to 80-120°C removes gas components and moisture contained in the raw material mixture. 0.02-0.5% by mass of sodium methoxide is added thereto, and the transesterification reaction is carried out by stirring at 80-120° C. for 10-60 minutes under normal pressure, under a nitrogen stream, or under reduced pressure conditions of 10 mmHg or less. Reaction completion was determined by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction is stopped by adding water or an acid such as phosphoric acid to the reaction product. Thereafter, the reaction product was washed with water sufficiently to remove the catalyst and excess acid and dried, and the reaction product was decolorized and deodorized by conventional methods.

When performing transesterification using lipolytic enzymes, mix the raw oil and medium-chain fatty acids or medium-chain fatty acid triglycerides at a mass ratio of the former/the latter = 71/29 to 97/3, and adjust the temperature so that the The reaction temperature of lipolytic enzyme activity ranges from 40 to 100°C. Herein, a lipolytic enzyme is added in a ratio of 0.005 to 10% by mass relative to the raw material mixture, and the transesterification reaction is carried out in a range of 2 to 48 hours. The reaction is preferably carried out in a nitrogen stream under normal pressure. Reaction completion was determined by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction was stopped by removing the enzyme by filtration. After the reaction product was washed with water and dried, it was decolorized and deodorized by conventional methods. In addition, when medium-chain fatty acids are used, free fatty acids are removed by a thin-film evaporator after the reaction is stopped.

When the transesterification reaction using lipolytic enzymes is insufficient, the ratio of triglycerides containing three medium-chain fatty acid residues in the molecule increases. An oil composition with a high proportion of triglycerides containing three medium-chain fatty acid residues in the molecule has the characteristics of less accumulation of body fat, but it is not suitable for continuous frying and cooking because of significant smoke and foaming.

Examples of lipolytic enzymes include lipases derived from the genus Alcaligenes, Candida, Rhizopus, Mucor, or Pseudomonas, or phospholipase A derived from the liver, and particularly preferably derived from Candida. Lipase from Saccharomyces or Rhizopus.

In addition, the oil composition of the present invention is obtained by using transgenic technology for the production of the oil composition of the present invention, such as soybean, rapeseed, corn, coconut, palm, olive, linseed, sunflower, safflower, etc. , camellia, cottonseed, cigar flower, etc. can also be obtained.

By containing an emulsifier, the oil-fat composition of this invention can further improve frying suitability, and can suppress foaming especially. Examples of the emulsifier include sucrose fatty acid ester, polyglycerin fatty acid ester, glyceryl succinate, monoglyceride, diglyceride, sorbitan fatty acid ester, sorbitan fatty acid ester, and the like. In the present invention, at least one kind of emulsifier may be selected, and the amount of all emulsifiers added to the oil and fat composition is preferably 0.1 to 6% by mass, more preferably 0.3 to 5% by mass.

Sucrose fatty acid esters include esters of sucrose and saturated or unsaturated fatty acids with a carbon number of 6 to 22, preferably with an average substitution degree of all hydroxyl groups of 37.5 to 87.5%, and the proportion of polyesters above triesters in all sucrose fatty acid esters The ratio of 85% by mass or more. Polyglycerol fatty acid esters include esters of polyglycerol with more than triglycerol, preferably less than decaglycerol (including decaglycerol), and saturated or unsaturated fatty acids with carbon numbers of 6 to 22, preferably with an average substitution degree of all hydroxyl groups of 20 to 80%. . Monoglycerides and diglycerides include monoesters and diglycerides of glycerol or diglycerol and saturated or unsaturated fatty acids with 6 to 22 carbon atoms, among which monoglycerides are preferred. Glyceryl succinate is preferably glyceryl succinate in which succinic acid and monoglyceride or diglyceride are esterified in a ratio of 3:1 to 0.1:1. Sorbitan fatty acid esters, sorbitan fatty acid esters, preferably mono-tries esters of sorbitol or sorbitan and saturated or unsaturated fatty acids with 6 to 22 carbon atoms. Examples of the above-mentioned saturated or unsaturated fatty acids having 6 to 22 carbon atoms include those listed as examples of medium-chain fatty acids and long-chain fatty acids.

When using an emulsifier in combination, it is preferable to add and contain at least one kind selected from sucrose fatty acid esters and polyglycerin fatty acid esters in an amount of 0.1 to 3% by mass, glyceryl succinate in an amount of 0.01 to 2% by mass, and monoglycerides 0.1 to 3 mass % of at least one of diglycerides, sorbitan fatty acid esters, and sorbitan fatty acid esters, so that the total amount of the emulsifier reaches 0.3 to 5 mass % with respect to the oil composition of the present invention %, thereby further improving the frying suitability, especially the inhibition of foaming.

The oil and fat composition of the present invention obtained as described above can be used as a cooking oil and fat composition as it is or in admixture with additives generally used in cooking oil and fat compositions.

Such additives may, for example, be polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, Vitamin E, ascorbic acid fatty acid esters, xylan, coenzyme Q, phospholipids, oryzanol, diglycerides, etc., and those that have the effect of preventing adult diseases, preventing lifestyle-related diseases, inhibiting oxidation in vivo, and inhibiting obesity Vitamin E, ascorbic acid fatty acid esters, xylan, coenzyme Q, phospholipids, oryzanol, etc.

The oil composition of the present invention has the same or better taste as common commercially available edible oils such as rapeseed oil, corn oil, safflower oil, and soybean oil, and can be used for frying, frying, soaking, etc. It can also be used for cooking foods containing fat, such as condiments, mayonnaise, margarine, snacks, cakes, drinks, etc. The taste characteristics vary depending on the type of cooking food, but it is possible to make light dishes that keep the original taste of the ingredients. Moreover, the consumption of oil during frying and cooking is the same or less than that of common edible oil. In addition, the effect of lowering the blood lipid concentration can be exhibited by appropriately and continuously ingesting the oil and fat composition for cooking of the present invention.

Example

The present invention will be described more specifically with reference to examples below, but the present invention is not limited to these examples.

Example 1

After mixing 80 parts by mass of rapeseed cooking oil (manufactured by Nisshin Oil Co., Ltd.) and 20 parts by mass of MCT (in MCT, the mass ratio of constituent fatty acids is caprylic acid/capric acid=3/1), the mixture was mixed under reduced pressure at 120 Stir under the condition of ℃, carry out degassing and dehydration treatment. Here, 0.1 parts by mass of sodium methoxide was added as a catalyst, and a random transesterification reaction was performed at 120° C. for 30 minutes. After the reaction product was washed with water and dried by a conventional method, decolorization and deodorization were performed to obtain an oil-fat composition 1 . In addition, 2.5% by mass of sucrose fatty acid ester (manufactured by Mitsubishi Chemical Fuzu Co., Ltd., trade name Riyotoshiyuga-Ester O-170) and glyceryl succinate (Riken Vitamin ( Co., Ltd., trade name Poem B-10) 0.1% by mass, sorbitan fatty acid ester (Riken Vitamin Co., Ltd., trade name Poem O-80) 1% by mass to obtain oil composition 2. The triglyceride composition and fatty acid composition of oil and fat compositions 1 and 2 were measured by gas chromatography using a GS-1 column and "Standard Oil and Fat Analysis Test Method (1996)" (the same applies to the following examples and comparative examples) ). The results are shown in Table 1.

Example 2

Lipase QL ( Meito Sangyo Co., Ltd.) 0.1 parts by mass, transesterification was performed at 60° C. for 15 hours. The enzyme was filtrated from the reaction product, and the filtrate was washed with water and dried, and decolorized and deodorized to obtain the fat composition 3 . Table 1 shows the triglyceride composition and fatty acid composition of oil and fat composition 3.

Example 3

After mixing 77 parts by mass of palm oil (manufactured by Nisshin Oil Co., Ltd.) and 23 parts by mass of a mixture of medium-chain fatty acids with a mass ratio of caprylic acid/capric acid=1/1, lipase QL (Meito Sangyo Co., Ltd.) was added to the mixture. Co., Ltd.) 0.1 parts by mass, transesterification was performed at 60° C. for 15 hours. After the reaction, the enzyme was filtered off, and the free fatty acid in the filtrate was removed by a thin-film evaporator, followed by decolorization and deodorization to obtain an oil-fat composition 4 . Table 1 shows the triglyceride composition and fatty acid composition of oil and fat composition 4.

Example 4

After mixing 77 parts by mass of corn oil (manufactured by Nisshin Oil Co., Ltd.) and 23 parts by mass of a mixture of medium-chain fatty acids with a mass ratio of caprylic acid/capric acid=1/1, lipase QL (Meito Sangyo Co., Ltd. (manufactured by Co., Ltd.) 0.1 parts by mass, transesterification reaction was performed at 60 degreeC for 15 hours with stirring. After the reaction, the enzyme was filtered out, and the free fatty acid in the filtrate was removed by a thin-film evaporator, followed by decolorization and deodorization to obtain an oil composition 5 . Table 1 shows the triglyceride composition and fatty acid composition of oil and fat composition 5.

Example 5

After mixing 93 parts by mass of rapeseed cooking oil (manufactured by Nisshin Oil Co., Ltd.) and 7 parts by mass of MCT (in MCT, the mass ratio of constituent fatty acids is caprylic acid/capric acid=3/1), the mixture was mixed under reduced pressure at 120 Stir at ℃, and carry out degassing and dehydration treatment. Here, 0.1 parts by mass of sodium methoxide was added as a catalyst, and a random transesterification reaction was performed at 120° C. for 30 minutes. After the reaction product was washed with water and dried by a conventional method, decolorization and deodorization were carried out to obtain an oil-fat composition 6 . Table 2 shows the triglyceride composition and fatty acid composition of oil and fat composition 6.

Example 6

After mixing 90 parts by mass of rapeseed cooking oil (manufactured by Nissin Oil Co., Ltd.) and 10 parts by mass of MCT (in MCT, the mass ratio of constituent fatty acids is caprylic acid/capric acid=3/1), the mixture was mixed under reduced pressure at 120 Stir at ℃, and carry out degassing and dehydration treatment. Here, 0.1 parts by mass of sodium methoxide was added as a catalyst, and a random transesterification reaction was performed at 120° C. for 30 minutes. The reaction product was washed with water and dried by a conventional method, and decolorized and deodorized to obtain the fat composition 7 . Table 2 shows the triglyceride composition and fatty acid composition of oil and fat composition 7.

Example 7

0.1 parts by mass of lipase QL (manufactured by Meito Sangyo Co., Ltd.) was added to the same mixture as in Example 2, and a transesterification reaction was performed at 60° C. for 3 hours. The enzyme was filtered out from the reaction product, and the filtrate was washed with water and dried, and decolorized and deodorized to obtain the fat composition 8 . Table 2 shows the triglyceride composition and fatty acid composition of oil and fat composition 8.

[Comparative example 1]

After mixing 75 parts by mass of rapeseed cooking oil (manufactured by Nisshin Oil Co., Ltd.) and 25 parts by mass of MCT (in MCT, the mass ratio of constituent fatty acids is caprylic acid/capric acid=3/1), the mixture was mixed under reduced pressure at 120 Stir at ℃ for degassing and dehydration. Here, 0.1 parts by mass of sodium methoxide was added as a catalyst, and a random transesterification reaction was performed at 120° C. for 30 minutes. The reaction product was washed with water and dried by a conventional method, and then decolorized and deodorized to obtain the fat composition 9 . Table 2 shows the triglyceride composition and fatty acid composition of oil and fat composition 9.

[Comparative example 2]

After mixing 97 parts by mass of rapeseed cooking oil (manufactured by Nisshin Oil Co., Ltd.) and 3 parts by mass of MCT (in MCT, the mass ratio of constituent fatty acids is caprylic acid/capric acid=3/1), the mixture was mixed under reduced pressure at 120 Stir at ℃ for degassing and dehydration. Here, 0.1 parts by mass of sodium methoxide was added as a catalyst, and a random transesterification reaction was performed at 120° C. for 30 minutes. The reaction product was washed with water and dried by a conventional method, and then decolorized and deodorized to obtain the fat composition 10 . Table 3 shows the triglyceride composition and fatty acid composition of oil and fat composition 10.

The analytical value (mass %) of table 1 grease composition Example Grease Composition 1 Grease Composition 2 Grease Composition 3 Grease Composition 4 Grease Composition 5 Triglyceride composition 3M0L2M1L1M2L0M3L 1.515.944.238.4 1.515.944.238.4 tr.10.241.148.4 2.019.145.433.5 1.918.545.534.1 Fat composition C 8:0C10:0C12:0C14:0C16:0C18:0C18:1C18:2C18:3Others 14.44.80.00.03.21.649.217.98.90.0 14.34.60.00.03.12.049.417.98.70.0 10.53.40.00.08.63.320.746.27.10.2 10.811.11.00.833.33.331.67.90.00.2 11.011.20.00.010.21.623.342.70.00.0

Note: M: medium-chain fatty acid, L: long-chain fatty acid, tr.: trace amount, for example, C8:0 means that the number of carbons is 8 and the number of unsaturated bonds (carbon-carbon double bonds) is 0. (Table 2, 3 and 4 are the same).

The analytical value (mass %) of table 2 grease composition

Example Fat Composition 6 Fat Composition 7 Fat composition 8 Triglyceride composition 3M0L2M1L1M2L0M3L 0.13.425.670.9 tr.5.131.963.0 4.86.135.154.0 Fat composition C8:0C10:0C12:0C14:0C16:0C18:0C18:1C18:2C18:3Others 5.01.80.00.03.52.156.220.910.20.3 7.22.40.00.03.61.855.119.810.10.0 10.93.00.00.08.13.820.046.97.20.1

The analytical value (mass %) of table 3 grease composition comparative example Grease Composition 9 Grease Composition 10 Triglyceride composition 3M0L2M1L1M2L0M3L 2.821.045.530.7 tr.0.511.787.8 Fat composition C8:0C10:0C12:0C14:0C16:0C18:0C18:1C18:2C18:3Others 18.55.90.00.03.11.545.916.78.40.0 2.11.00.00.03.72.158.521.710.60.3

The analytical value (mass %) of table 4 grease composition control soybean oil canola oil blend oil Triglyceride composition 3M0L2M1L1M2L0M3L 000100 000100 20.0--80.0 Fat composition C8:0C10:0C12:0C14:0C16:0C18:0C18:1C18:2C18:3Others 0.00.00.00.010.53.823.654.27.60.3 0.00.00.00.03.82.260.322.410.90.4 15.14.90.00.03.11.848.017.98.90.3

Example 8

Four-week-old Wister male rats freely ingested soybean oil (manufactured by Nissin Oil Co., Ltd.) (control) (composition of triglycerides and fatty acids in Table 4) or a combination of oils and fats supplemented with 25% by mass for 8 weeks. feed for species 1, 6, 7, 9 or 10. The composition of the feed is shown in Table 5. In order to prevent the deficiency of essential fatty acids, 3% by mass soybean oil was added to the whole feed. Use the vitamins and minerals recommended by the American Academy of Nutrition, and the amount added to the feed is adjusted according to the energy density. After 8 weeks of administration of the experimental food, 8 animals in each group were dissected, and the mass of visceral fat was measured. In addition, in order to measure the amount of subcutaneous fat, the body was freeze-dried, and then the fat content was measured using a Sox (Glitter) extractor. Table 6 shows the results of the rats bred for 8 weeks. Feed intake, final body weight, and tail length, no statistically significant differences were found across the experimental plot. The visceral fat mass and subcutaneous fat mass of the rats fed for 8 weeks showed significantly lower values in the statistics of oil composition 1, 6 and 7 groups. It can be judged from animal experiments that the proportion of medium-chain fatty acids in the total fatty acids constituting the oil composition, and the proportion of triglycerides containing two medium-chain fatty acid residues in the total triglycerides in the molecule In the case of the oil-fat compositions 1, 6, and 7 of the present invention within the scope of the present invention, body fat accumulation was less than those using the oil-fat compositions 9, 10 of the control and comparative examples.

Table 5 feed composition composition% Oil Composition Corn Starch Casein Sucrose Soybean Oil Cellulose Mixed Minerals Mixed Vitamins L-Cystine Choline Bitartrate 25.025.125.410.03.05.04.51.30.380.32

Table 6 Animal experiment results (raising for 8 weeks) soybean oil (control) Grease Composition 1 Grease Composition 6 Fat Composition 7 Grease Composition 9 Grease Composition 10 Feed intake (g/8 weeks) 694±7 688±9 698±7 691±5 690±6 699±7 Final body weight (g) 294±5 285±4 286±5 285±5 289±6 290±6 tail length(cm) 18±1 18±1 19±1 18±1 18±1 18±1 Visceral fat (g) 21±2 17±1 ^* 17±1 ^* 18±1 ^* 19±2 21±1 Subcutaneous fat (g) 30±2 25±1 ^* 26±1 ^* 26±1 ^* 29±2 28±1

Note: Data are presented as mean ± standard error.

^* indicates a significant difference with a risk rate of 5% or less compared with the control.

Example 9

A cooking test and a cold resistance test were conducted using the oil and fat composition. In the cooking test, smoke generation, foaming, splashing of oil, and taste of cooking products were examined. In the cold resistance test, the appearance at the time of low-temperature storage was observed. As oil composition samples, rapeseed oil (manufactured by Nissin Oil Co., Ltd.) (control), oil composition 1, oil composition 2, oil composition 4, oil composition 6, oil composition 8, and rapeseed oil were used. Seed oil and MCT (in MCT, the mass ratio of constituent fatty acids is caprylic acid/capric acid = 3/1) blended at a ratio of 4:1 (mass ratio) including 7 kinds of oil (blend oil). The triglyceride composition and fatty acid composition of rapeseed oil and blended oil are shown in Table 4.

The cooking test results are shown in Table 7. From the results of the cooking test, it can be seen that the proportion of medium-chain fatty acids in all fatty acids constituting the oil composition, and the proportion of triglycerides containing two medium-chain fatty acid residues in the total triglycerides The oil and fat compositions 1, 2, 4, 6, and 8 of the present invention within the scope of the present invention have cooking suitability equivalent to that of common edible oils. Furthermore, the proportion of triglycerides containing three medium-chain fatty acid residues in the molecule in the total triglycerides constituting the oil composition is 3% by mass or less, the oil composition 1, 2, 4, 6, cooking oil High stability when frying. In particular, the oil-fat composition 2 in which an emulsifier was blended had an excellent effect of suppressing foaming. And the same 7 kinds of samples were left still at 5 degreeC for 48 hours, and the external appearance was observed. The results are shown in Table 7. As a result, crystallization was observed in oil and fat composition 4, but the other samples had a transparent appearance.

Table 7 cooking test and cold resistance test results Rapeseed Oil (Control) blend oil Grease Composition 1 Grease Composition 2 Grease Composition 4 Grease Composition 6 Grease Composition 8 smoke 10 5 8 8 8 9 8 bubbling 10 1 8 10 8 9 8 oil splash 10 5 9 9 9 9 9 smell 10 10 10 10 10 10 10 fry stability 10 1 8 9 8 8 6 Cold resistance (5℃) 10 8 8 8 5 8 8

Note: Taking rapeseed oil as the control (10 points), the evaluation standard is 10-7 points: it can be used; 6-4 points: there are some problems in use; 3-1 point: it cannot be used.

Fuming: Preheat a Teflon-processed shallow frying pan with a diameter of 24 cm for 30 seconds, add 15 g of sample oil, and further heat for 30 seconds. Afterwards, add the vegetables for cooking in a long shallow saucepan, adding salt and pepper to taste when heating for 3 minutes. Smoke generation during cooking was observed with the naked eye.

Bubbles, splashes of oil, and taste: 600 g of sample oil was added to a household electric fryer, and four shrimp balls were added at 180° C., and foams and splashes of oil were observed after 1 minute. In addition, the taste of the cooked fried shrimp balls was evaluated.

Stability of fried food: Add 600 g of sample oil into a domestic electric fryer, fry the shrimp balls at 180°C for 30 minutes, then fry the meatloaf for 30 minutes, and finally fry the chicken for 30 minutes. The stability to fried food cooking was evaluated according to the degree of generation of fine bubbles (kanny bubbles). Generation of fine bubbles, stop frying when 100% of the fryer surface area is reached.

Cold resistance: the external appearance at the time of low-temperature storage (standing still at 5 degreeC for 48 hours) was observed.

The oil and fat composition of the present invention has less accumulation of body fat, has cooking suitability equivalent to that of common edible oils, and has good taste and high safety.

Claims (14)

1. a content of triglyceride is the above fat or oil compositions of 85 quality %, it is characterized in that, medium chain fatty acid shared ratio in all fatty acids that constitutes fat or oil composition is 5～23 quality %, triglyceride level shared ratio in whole triglyceride level that intramolecularly contains 2 medium chain fatty acid residues is 1～20 quality %, and chain saturated fatty acids shared ratio in the whole longer chain fatty acids that constitute fat or oil composition is below the 20 quality %, described medium chain fatty acid is that carbon number is 6～12 lipid acid, and described longer chain fatty acid is that carbon number is the lipid acid more than 14.

2. fat or oil composition according to claim 1, it contains and is selected from least a as emulsifying agent of sucrose fatty ester, polyglycerol fatty acid ester, succsinic acid glyceryl ester, monoglyceride, triglyceride, Sorbitol Powder fatty acid ester and sorbitan-fatty acid ester, and the content of emulsifying agent is that benchmark is 0.1～6 quality % with the fat or oil composition that adds before the emulsifying agent.

3. fat or oil composition according to claim 1, wherein medium chain fatty acid is that carbon number is 8～10 saturated fatty acid.

4. fat or oil composition according to claim 2, wherein medium chain fatty acid is that carbon number is 8～10 saturated fatty acid.

5. according to the described fat or oil composition of claim 1, wherein to have triglyceride level shared ratio in the whole triglyceride level that constitute fat or oil composition of 3 medium chain fatty acid residues be below the 3 quality % to intramolecularly.

6. fat or oil composition according to claim 2, wherein triglyceride level in the whole triglyceride level that constitute fat or oil composition the shared ratio of intramolecularly with 3 medium chain fatty acid residues is below the 3 quality %.

7. fat or oil composition according to claim 3, wherein triglyceride level in the whole triglyceride level that constitute fat or oil composition the shared ratio of intramolecularly with 3 medium chain fatty acid residues is below the 3 quality %.

8. fat or oil composition according to claim 4, wherein triglyceride level in the whole triglyceride level that constitute fat or oil composition the shared ratio of intramolecularly with 3 medium chain fatty acid residues is below the 3 quality %.

9. fat or oil composition according to claim 1, wherein with respect to this fat or oil composition, the content of contained various emulsifying agents is: 0.1～3 quality % is selected from least a of sucrose fatty ester and polyglycerol fatty acid ester, 0.01 the succsinic acid glyceryl ester of～2 quality %, and 0.1～3 quality % be selected from least a of monoglyceride, triglyceride, Sorbitol Powder fatty acid ester and sorbitan-fatty acid ester so that the total amount of this emulsifying agent reaches 0.3～5 quality %.

10. fat or oil composition for cooking, it contains each described fat or oil composition of with good grounds claim 1～9.

11. fat or oil composition for cooking according to claim 10 has wherein mixed the additive that is selected from polyglycerol fatty acid ester, sucrose fatty ester, sorbitan-fatty acid ester, vitamin-E, ascorbic acid fatty acid ester, xylan, ubiquinone, phosphatide, thiaminogen and triglyceride.

12. method of making claim 1,3, each described fat or oil composition of 5 and 7, it is characterized in that, with raw oil material and medium chain fatty acid or Triglycerides,C8-10 with the former/latter's mass ratio=71/29～97/3 mixes, raw mix with respect to gained adds lipolytic ferment with the ratio of 0.005～10 quality %, carries out transesterification reaction 2～48 hours under 40～100 ℃ then.

13. a fat or oil composition manufacture method is characterized in that, adds emulsifying agent in claim 1,3, each described fat or oil composition of 5 and 7.

14. the described manufacture method of claim 13, wherein, described emulsifying agent is be selected from sucrose fatty ester, polyglycerol fatty acid ester, succsinic acid glyceryl ester, monoglyceride, triglyceride, Sorbitol Powder fatty acid ester and sorbitan-fatty acid ester at least a.