JP2022088159A - Fat composition - Google Patents

Abstract

An object of the present invention is to provide oils and fats rich in α-linolenic acid and having the aroma of sesame oil even after exposure and storage. [Solution] The following components (A), (B) and (C): (A) oils and fats in which 40 to 70% by mass of the constituent fatty acids are α-linolenic acid, (B) vitamin C fatty acid esters, and (C) An oil and fat composition containing a sesame oil flavor, sesame oil or a combination thereof. Preferably, it contains 0.005 to 0.2% by mass of component (B) vitamin C fatty acid ester, contains 0.01 to 0.5% by mass of component (C) olive oil flavor, and contains component (C) olive oil. 20 to 85% by mass, 10 to 99.985% by mass of component (A) fat, and the content of diacylglycerol in component (A) fat is 15% by mass or more. [Selection figure] None

Description

The present invention relates to oil and fat compositions.

Α-linolenic acid (C18: 3, ALA), which is abundant in flaxseed, is converted to highly bioactive eicosapentaenoic acid (C20: 5) and docosahexaenoic acid (C22: 6) when it enters the body. In recent years, various functional fats and oils containing abundant α-linolenic acid have been proposed (for example, Patent Document 1).

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

Sesame oil is characterized by the fragrant aroma of roasted sesame oil and the soft aroma of unroasted sesame oil.

Japanese Unexamined Patent Publication No. 2002-138297 Japanese Unexamined Patent Publication No. 2019-170301 Japanese Patent No. 5439180

The present inventor considered that a fat and oil having a unique scent of sesame oil and abundant in α-linolenic acid is useful as an edible fat and oil having a suitable flavor and high functionality. However, it was found that when sesame oil fragrance or sesame oil was added to obtain a fat and oil rich in α-linolenic acid having the scent of sesame oil, there was a problem that the scent was attenuated over time, especially under exposure. rice field.
Therefore, the present invention relates to providing an oil / fat rich in α-linolenic acid having the scent of sesame oil even after exposure storage.

The present inventor has conducted diligent studies to solve the above problems, and found that if a vitamin C fatty acid ester and sesame oil fragrance and / or sesame oil are contained in a fat and oil rich in α-linolenic acid, it is exposed. It has been found that the aroma of sesame oil can be maintained or enhanced even under storage.

That is, in the present invention, the following components (A), (B) and (C):
(A) Fats and oils in which 40 to 70% by mass of constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester (C) Sesame oil A fat and oil composition containing a fragrance, sesame oil or a combination thereof is provided.

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

The fat and oil composition of the present invention contains fat and oil in which 40 to 70% by mass of the constituent fatty acid (A) is α-linolenic acid. In the present specification, "(A) fats and oils in which 40 to 70% by mass of constituent fatty acids are α-linolenic acid" is also referred to as "component (A) fats and oils".
The content of the component (A) fat and oil in the fat and oil composition is preferably 10% by mass (hereinafter, simply referred to as “%”) or more, more preferably 15% or more, and preferably 15% or more, from the viewpoint of usability. Is 99.985% or less, more preferably 99.95% or less.
The content of the component (A) fat and oil in the fat and oil composition is preferably 10 to 99.985%, more preferably 15 to 99.95%.

In the present invention, the content of α-linolenic acid in the fatty acids constituting the fat and oil of the component (A) fat and oil is 40 to 70%. The content of α-linolenic acid in the fatty acids constituting the fats and oils is 40% or more, preferably 45% or more, more preferably 50% or more, from the viewpoint of effectively exhibiting the effect and the physiological effect. It is more preferably 52% or more, and from the viewpoint of oxidative stability, it is 70% or less, preferably 65% or less, and more preferably 60% or less.
Component (A) The content of α-linolenic acid in the fatty acids constituting the fats and oils is 40 to 70%, preferably 45 to 70%, more preferably 50 to 65%, still more preferably 52 to. It is 60%.
The amount of fatty acid in the present specification is a free fatty acid equivalent.

In the present invention, the constituent fatty acids other than α-linolenic acid constituting the fats and oils are not particularly limited, and may be either saturated fatty acids or unsaturated fatty acids.
From the viewpoint of flavor and industrial productivity of fats and oils, the content of unsaturated fatty acids in the fatty acids constituting the fats and oils is preferably 60 to 100%, more preferably 70 to 100%, still more preferably 80 to 99. It is 5%. From the viewpoint of physiological effects, the number of carbon atoms of the unsaturated fatty acid is preferably 14 to 24, more preferably 16 to 22.

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

The content of oleic acid (C18: 1) in the fatty acids constituting the fats and oils is preferably 10% or more, preferably 65% or less, and more preferably 50% from the viewpoint of industrial productivity. Below, it is more preferably 30% or less.
The content of oleic acid in the fatty acids constituting the fats and oils is preferably 10 to 65%, more preferably 10 to 50%, still more preferably 10 to 30%.

The total content of saturated fatty acids in the fatty acids constituting the fats and oils is preferably 30% or less, more preferably 20% or less, still more preferably 10% or less, from the viewpoints of appearance, physiological effect, and industrial productivity of fats and oils. More preferably, it is 7% or less, and more preferably 0.5% or more.
The number of carbon atoms of the saturated fatty acid is preferably 14 to 24, more preferably 16 to 22.

In the present invention, the fat and oil contains any one or more of monoacylglycerol, diacylglycerol and triacylglycerol. The type of fat and oil is not particularly limited, and any fat or oil that can be used as an edible fat or oil may be used.
In the present invention, the higher the concentration of diacylglycerol in the component (A) fat and oil, the easier it is to contain (B) vitamin C fatty acid ester, thereby enhancing the aroma of sesame oil, so that the effect is effectively exhibited. Therefore, it is preferable that the fat and oil contains a high amount of diacylglycerol.
The content of diacylglycerol in the component (A) fat and oil is preferably 15% or more, more preferably 20% or more, still more preferably 25% or more from the viewpoint of the solubility of the component (B) and the physiological effect. It is more preferably 30% or more, further preferably 50% or more, still more preferably 60% or more, still more preferably 70% or more, still more preferably 80% or more, and preferably from the viewpoint of industrial productivity. It is 99.5% or less, more preferably 98% or less, still more preferably 95% or less, still more preferably 90% or less.
The content of diacylglycerol in the component (A) fat and oil is preferably 15 to 99.5%, more preferably 20 to 98%, still more preferably 25 to 98%, still more preferably 30 to 95%, still more preferably. It is 50 to 95%, more preferably 60 to 90%, still more preferably 70 to 90%, still more preferably 80 to 90%.

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

Component (A) The content of monoacylglycerol in fats and oils is preferably 5% or less, more preferably 3% or less, still more preferably 2% from the viewpoint of flavor, industrial productivity of fats and oils, and oxidative stability. Below, it is more preferably 1.5% or less, and more preferably more than 0%. The content of monoacylglycerol in fats and oils may be 0%.

The content of the free fatty acid or a salt thereof in the component (A) fat and oil is preferably 3% or less, more preferably 2% or less, still more preferably 1% or less, and further preferably 1% or less, from the viewpoint of flavor and oxidative stability. It is preferably more than 0%. The content of free fatty acid or a salt thereof in the fat group may be 0%.
The fatty acid compositions of triacylglycerols, diacylglycerols and monoacylglycerols may be the same or different.

The fat and oil composition of the present invention contains (B) a vitamin C fatty acid ester. Hereinafter, the “vitamin C fatty acid ester” is also referred to as “component (B)” in the present specification.
The vitamin C fatty acid ester used in the present invention is an ester of L-ascorbic acid and a higher fatty acid, and a commercially available product, preferably a commercially available product for food and drink can be used. As the higher fatty acid, a linear saturated fatty acid having 12 to 22 carbon atoms is preferable.
The vitamin C fatty acid ester is preferably vitamin C palmitate or vitamin C stearate, and more preferably vitamin C palmitate, because it has a good scent of sesame oil even after storage under exposure.

In the present invention, the content of the component (B) in the oil / fat composition is preferably 0.005% or more, more preferably 0.01% or more, still more preferably 0. It is 02% or more, and is preferably 0.2% or less, more preferably 0.15% or less, still more preferably 0.1% or less from the viewpoint of the solubility and flavor of the component (B).
The content of the component (B) in the oil / fat composition is preferably 0.005 to 0.2%, more preferably 0.01 to 0.15%, still more preferably 0.02 to 0.1%. ..

In the present invention, the content of the component (B) with respect to the component (A) fat and oil is preferably 0.02% or more, more preferably 0.03% or more, still more preferably 0, from the viewpoint of effectively exhibiting the effect. It is 0.05% or more, and is preferably 0.3% or less, more preferably 0.2% or less, still more preferably 0.1% or less from the viewpoint of the solubility and flavor of the component (B).
The content of the component (B) with respect to the component (A) fat and oil is preferably 0.02 to 0.3%, more preferably 0.03 to 0.2%, still more preferably, from the viewpoint of effectively exhibiting the effect. Is 0.05 to 0.1%.

When the content of diacylglycerol in the component (A) fat and oil is 15% or more, the content of the component (B) with respect to the component (A) is preferably from the viewpoint of the solubility and flavor of the component (B). It is 1% or less, more preferably 0.3% or less, further preferably 0.2% or less, and preferably 0.03% or more, more preferably 0.05% from the viewpoint of effectively exhibiting the effect. Above, more preferably 0.1% or more.
When the content of diacylglycerol in the component (A) fat and oil is 15% or more, the content of the component (B) with respect to the component (A) is preferably 0.03 to 1%, more preferably 0.05 to. It is 0.3%, more preferably 0.05 to 0.2%, still more preferably 0.1 to 0.2%.
On the other hand, when the content of triacylglycerol in the component (A) fat and oil is 95% or more, the content of the component (B) with respect to the component (A) fat and oil is preferable from the viewpoint of effectively exhibiting the effect. It is 0.005% or more, more preferably 0.01% or more, and is preferably 0.1% or less, more preferably 0.05% or less, still more preferably, from the viewpoint of suppressing the precipitation of the component (B). Is 0.025% or less.
When the content of triacylglycerol in the component (A) fat and oil is 95% or more, the content of the component (B) with respect to the component (A) fat and oil is 0.005 to 0.1%, more preferably 0. It is 01 to 0.05%, more preferably 0.01 to 0.025%.

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

The oil and fat composition of the present invention contains (C) sesame oil fragrance, sesame oil or a combination thereof. Hereinafter, in the present specification, "sesame oil flavoring, sesame oil or a combination thereof" is also referred to as "ingredient (C)".
As shown in Examples described later, if the component (A) fat and oil contains sesame oil flavoring or sesame oil, the unique scent of sesame oil can be felt. The scent of sesame oil diminishes over time under exposure, but in the present invention, the scent is maintained or enhanced by containing a vitamin C fatty acid ester in combination with a sesame oil fragrance and / or sesame oil. It is possible to obtain an oil / fat composition having an excellent sesame oil scent not only at the initial stage but also after exposure storage. This is surprising in contrast to the fact that the scent diminishes over time under exposure. As a result of considering the reason, the scent after the exposure storage was particularly strong in the scent of roasted sesame oil. Therefore, in the oil and fat composition of the present invention, the odor component generated during the exposure storage changed. It is possible that it is involved in the development of the scent.

The sesame oil fragrance used in the present invention contains an aroma component contained in sesame oil squeezed from sesame (Sesamum indicum L.) seeds. Aldehydes, pyrazines and the like are known as the aroma components. The type of sesame is not particularly limited, and examples thereof include white sesame, gold sesame, black sesame, and brown sesame. The sesame seeds may be roasted sesame seeds.
The sesame oil fragrance can be derived from nature, synthesized, or a mixture thereof. It is preferably a natural fragrance. Examples of the method for producing sesame oil flavoring include a pressing method and an extraction method. Examples of the form of sesame oil fragrance include oil-soluble, emulsion and powder.
As the sesame oil flavoring, a commercially available product, preferably a commercially available product for food and drink can be used.
Further, as the sesame oil used in the present invention, either roasted sesame oil in which sesame seeds are roasted and then squeezed, or unroasted sesame oil in which sesame seeds are squeezed without roasting can be used. It may be a refined fat or oil that has undergone a refining step.

In the present invention, the content of the component (C) in the fat and oil composition is preferably 0.01% or more, more preferably 0.03% or more, and α-linolenicene from the viewpoint of sesame oil flavor flavoring. From the point of view of acid intake, it is preferably 85% or less.
The content of the component (C) in the oil / fat composition is preferably 0.01 to 85%, more preferably 0.03 to 85%. In addition, this content is the amount of one when only one of sesame oil flavoring and sesame oil is contained, and is the total amount when both are contained.
In the present invention, when the sesame oil flavoring is used as the component (C), the content of the sesame oil flavoring in the oil / fat composition is preferably 0.01% or more, more preferably 0.03% from the viewpoint of sesame oil flavoring. From the above, and from the viewpoint of imparting a natural sesame oil flavor, it is preferably 0.5% or less, more preferably 0.3% or less.
When the sesame oil flavoring is used as the component (C), the content of the sesame oil flavoring in the oil / fat composition is preferably 0.01 to 0.5%, more preferably 0.03 to 0.3%.
When sesame oil is used as the component (C), the content of sesame oil in the fat and oil composition is preferably 20% or more, more preferably 25% or more, and more preferably 25% or more, from the viewpoint that the flavor of sesame oil can be felt. From the viewpoint of α-linolenic acid intake, it is preferably 85% or less, more preferably 80% or less.
When sesame oil is used as the component (C), the content of sesame oil in the fat and oil composition is preferably 20 to 85%, more preferably 25 to 80%.
Gas chromatography can be used to quantify the fragrance. For example, it can be analyzed by headspace gas chromatography.

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

The component (A) fat and oil can be obtained by an esterification reaction between a fatty acid derived from the fat and oil and glycerin, a transesterification reaction between the fat and oil and glycerin (glycerolysis), and the like.
The esterification reaction and glycerolysis reaction are carried out by a chemical method using a chemical catalyst such as an alkali metal or an alloy thereof, an oxide or hydroxide of an alkali metal or an alkaline earth metal, an alkoxide of an alkali metal or an alkaline earth metal, and a lipase or the like. It is roughly divided into the enzyme method using the above-mentioned enzyme.
Among them, from the viewpoint of controlling the fatty acid composition, the esterification reaction between the fractionated fatty acid derived from fats and oils described later and glycerin is preferable.

In the present invention, the fat (edible fat) may be either a vegetable fat or an animal fat. For example, soybean oil, rapeseed oil, safflower oil, rice oil, corn oil, sunflower oil, cottonseed oil, olive oil, peanut oil, honeybee oil, wheat germ oil, perilla oil, flaxseed oil, egoma oil, chia seed oil, sachainchi oil, walnut. Oil, kiwi seed oil, salvia seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, camellia oil, brown seed oil, borage oil, palm oil, palm olein, palm stea, palm oil, palm kernel oil, Vegetable fats and oils such as cocoa fats, monkey fats, shea fats and algae oils; animal fats and oils such as fish oils, lard, beef fats and butter fats; or their ester exchange oils, hydrogenated oils and fractionated oils. be able to.
Among them, from the viewpoint of usability, it is preferable to use vegetable oil, liquid oil having excellent low temperature resistance, and perilla oil, linseed oil, and perilla oil rich in α-linolenic acid. It is preferable to use at least one oil / fat selected from chia seed oil and sacha inchi oil. The liquid fat and oil means a fat and oil that is liquid at 20 ° C. when the cooling test according to the standard fat and oil analysis test method 2.3.8-27 is carried out.

Fatty acid derived from fats and oils can be obtained by hydrolyzing fats and oils. Examples of the method for hydrolyzing fats and oils include a high-temperature high-pressure decomposition method and an enzymatic decomposition method. The high-temperature and high-pressure decomposition method is a method in which water is added to fats and oils and reacted under high temperature and high pressure conditions to obtain fatty acids and glycerin. Further, the enzymatic decomposition method is a method of obtaining fatty acid and glycerin by adding water to fat and oil and reacting with fat and oil hydrolase as a catalyst under low temperature conditions.
The hydrolysis reaction can be carried out according to a conventional method.

After the hydrolysis of the fat, it is preferable to separate the hydrolysis reaction product to remove the solid. Examples of the separation method include a solvent separation method, a natural separation method (dry separation method), and a wetting agent separation method.
Examples of the means for removing the precipitated solid include static separation, filtration, centrifugation, and a method of mixing an aqueous solution of a wetting agent with a fatty acid and separating the solid.

It is preferable that the esterification reaction between the fatty acid derived from fats and oils and glycerin is carried out by an enzymatic method under mild conditions because it is excellent in terms of flavor and the like.
The amount of the enzyme used can be appropriately determined in consideration of the activity of the enzyme, but when an immobilized enzyme is used, it is preferable with respect to the total mass of the esterification reaction raw materials from the viewpoint of improving the reaction rate. Is 1 to 30%, more preferably 2 to 20%.
The reaction temperature of the esterification reaction is preferably 0 to 100 ° C., more preferably 20 to 80 ° C., still more preferably 30 to 60 ° C. from the viewpoint of improving the reaction rate and suppressing the inactivation of the enzyme. The reaction time is preferably within 15 hours, more preferably 1 to 12 hours, and even more preferably 2 to 10 hours from the viewpoint of industrial productivity.
Examples of the means of contact between the fatty acid and glycerin include a method of dipping, stirring, and passing a liquid through a column filled with immobilized lipase by a pump or the like.

After the esterification reaction, a purification step usually used for fats and oils may be performed. Specific examples thereof include steps such as distillation treatment, acid treatment, washing with water, decolorization, and deodorization.

The fat and oil composition of the present invention can be used in the same manner as general edible fats and oils, and can be applied to various foods and drinks and feeds using fats and oils. Examples of foods and drinks include foods for specified health use, foods with functional claims, and the like, which advocate the physiological effects of α-linolenic acid and diacylglycerol, in addition to ordinary foods and drinks.
The form of the food and drink may be solid, semi-solid or liquid, for example, beverages, water-in-oil oil-containing foods, oil-in-water oil-containing foods, bakery foods, confectionery, frozen foods, retort foods, and further. Examples thereof include nutritional supplement compositions such as tablets, capsules and troches.
Examples of the feed include livestock feed used for cattle, pigs, etc., small animal feed used for rabbits, mice, etc., fish and shellfish feed used for eels, shrimp, etc., pet food used for dogs, cats, etc.

The oil and fat composition of the present invention has the following components (A), (B) and (C): from the viewpoint of having a good scent of sesame oil even after exposure storage and having a physiological effect.
(A) Fats and oils in which 40 to 65% by mass of constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester 0.005 to 0.2% by mass
(C) Sesame oil fragrance, sesame oil or a combination thereof 0.01 to 85% by mass
It is preferable that the oil / fat composition contains.

The oil and fat composition of the present invention has the following components (A), (B) and (C): from the viewpoint of having a good scent of sesame oil even after exposure storage and having a physiological effect.
(A) Fats and oils in which 40 to 65% by mass of constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester 0.005 to 0.2% by mass
(C) Sesame oil fragrance, sesame oil or a combination thereof 0.01 to 85% by mass
The oil and fat composition may contain diacylglycerol in an amount of 15% by mass or more of the component (A) fat and oil, and the content of the component (B) with respect to the component (A) fat and oil is 0.03 to 1% by mass. preferable.

The oil and fat composition of the present invention has the following components (A), (B) and (C): from the viewpoint of having a good scent of sesame oil even after exposure storage and having a physiological effect.
(A) Fats and oils in which 45 to 65% by mass of constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester 0.005 to 0.2% by mass
(C) Sesame oil fragrance 0.01 to 0.5% by mass, or sesame oil 20 to 85% by mass
It is preferable that the oil / fat composition contains.

The oil and fat composition of the present invention has the following components (A), (B) and (C): from the viewpoint of having a good scent of sesame oil even after exposure storage and having a physiological effect.
(A) Fats and oils in which 45 to 65% by mass of constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester 0.005 to 0.2% by mass
(C) Sesame oil fragrance 0.01 to 0.5% by mass, or sesame oil 20 to 85% by mass
25% by mass or more of the component (A) fat and oil is diacylglycerol, and the content of the component (B) with respect to the component (A) fat and oil is 0.03 to 1% by mass. preferable.

The oil and fat composition of the present invention has the following components (A), (B) and (C): from the viewpoint of having a good scent of sesame oil even after exposure storage and having a physiological effect.
(A) Fats and oils in which 50 to 60% by mass of constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester 0.02 to 0.1% by mass
(C) Sesame oil fragrance 0.03 to 0.3% by mass, or sesame oil 25 to 80% by mass
It is preferable that the oil / fat composition contains.

The oil and fat composition of the present invention has the following components (A), (B) and (C): from the viewpoint of having a good scent of sesame oil even after exposure storage and having a physiological effect.
(A) Fats and oils in which 50 to 60% by mass of constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester 0.02 to 0.1% by mass
(C) Sesame oil fragrance 0.03 to 0.3% by mass, or sesame oil 25 to 80% by mass
A fat and oil composition containing 70% by mass or more of the component (A) fat and oil, and the content of the component (B) with respect to the component (A) fat and oil is 0.05 to 0.2% by mass. Is preferable.

With respect to the embodiments described above, the present invention further discloses the following oil and fat compositions.

<1> The following components (A), (B) and (C):
(A) Fats and oils in which 40 to 70% by mass of constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester (C) Sesame oil A fat and oil composition containing sesame oil, sesame oil or a combination thereof.

<2> The content of the component (A) fat and oil in the fat and oil composition is preferably 10% by mass or more, more preferably 15% by mass or more, and preferably 99.985% by mass or less, more preferably 99. The oil and fat composition according to <1>, which is .95% by mass or less, preferably 10 to 99.985% by mass, and more preferably 15 to 99.95% by mass.
<3> Component (A) The content of α-linolenic acid in the fatty acids constituting the fats and oils is 40% by mass or more, preferably 45% by mass or more, more preferably 50% by mass or more, still more preferable. Is 52% by mass or more, and is 70% by mass or less, preferably 65% by mass or less, more preferably 60% by mass or less, and 40 to 70% by mass, preferably 45 to 45% by mass. The oil and fat composition according to <1> or <2>, which is 70% by mass, more preferably 50 to 65% by mass, still more preferably 52 to 60% by mass.
<4> The content of linoleic acid in the fatty acids constituting the fats and oils is preferably 5% by mass or more, more preferably 10% by mass or more, and preferably 40% by mass or less, more preferably 30% by mass or less. , More preferably 20% by mass or less, preferably 5 to 40% by mass, more preferably 5 to 30% by mass, still more preferably 10 to 20% by mass, any of <1> to <3>. The oil and fat composition according to 1.
<5> The content of oleic acid in the fatty acids constituting the fats and oils is preferably 10% by mass or more, preferably 65% by mass or less, more preferably 50% by mass or less, still more preferably 30% by mass or less. The oil and fat composition according to any one of <1> to <4>, preferably 10 to 65% by mass, more preferably 10 to 50% by mass, and further preferably 10 to 30% by mass.
<6> Component (A) The content of diacylglycerol in the fat and oil is preferably 15% by mass or more, more preferably 20% by mass or more, still more preferably 25% by mass or more, still more preferably 30% by mass or more, still more preferable. Is 50% by mass or more, more preferably 60% by mass or more, further preferably 70% by mass or more, still more preferably 80% by mass or more, and preferably 99.5% by mass or less, more preferably 98% by mass or less. It is more preferably 95% by mass or less, further preferably 90% by mass or less, still preferably 15 to 99.5% by mass, more preferably 20 to 98% by mass, still more preferably 25 to 98% by mass, and further. It is preferably 30 to 95% by mass, more preferably 50 to 95% by mass, still more preferably 60 to 90% by mass, still more preferably 70 to 90% by mass, still more preferably 80 to 90% by mass <1> to <. 5> The oil / fat composition according to any one of 1.
<7> Component (A) The content of triacylglycerol in the fat and oil is preferably 1% by mass or more, more preferably 2% by mass or more, still more preferably 5% by mass or more, still more preferably 10% by mass or more. Further, it is preferably 85% by mass or less, more preferably 80% by mass or less, further preferably 75% by mass or less, still more preferably 50% by mass or less, still more preferably 25% by mass or less, and preferably 1 to 1 to 1 to Any of <1> to <6>, which is 85% by mass, more preferably 2 to 80% by mass, still more preferably 2 to 75% by mass, still more preferably 5 to 50% by mass, still more preferably 10 to 25% by mass. The oil and fat composition according to 1.
<8> Component (A) The content of monoacylglycerol in the fat and oil is preferably 5% by mass or less, more preferably 3% by mass or less, still more preferably 2% by mass or less, still more preferably 1.5% by mass. % Or less, preferably more than 0% by mass, according to any one of <1> to <7>.
<9> Component (A) The content of the free fatty acid or its salt in the fat and oil is preferably 3% by mass or less, more preferably 2% by mass or less, still more preferably 1% by mass or less, and preferably 0. The oil / fat composition according to any one of <1> to <8>, which is more than% by mass.
<10> The oil / fat composition according to any one of <1> to <9>, wherein the component (B) is preferably vitamin C palmitate, vitamin C stearate or a combination thereof, and more preferably vitamin C palmitate. thing.
<11> The content of the component (B) in the oil / fat composition is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, still more preferably 0.02% by mass or more, and also. It is preferably 0.2% by mass or less, more preferably 0.15% by mass or less, still more preferably 0.1% by mass or less, and preferably 0.005 to 0.2% by mass, more preferably 0. The oil / fat composition according to any one of <1> to <10>, which is 01 to 0.15% by mass, more preferably 0.02 to 0.1% by mass.
<12> Component (A) The content of the component (B) with respect to the fat and oil is preferably 0.02% by mass or more, more preferably 0.03% by mass or more, still more preferably 0.05% by mass or more, and also. The oil / fat composition according to any one of <1> to <11>, preferably 0.3% by mass or less, more preferably 0.2% by mass or less, still more preferably 0.1% by mass or less.
<13> Component (A) The content of the component (B) with respect to the component (A) fat and oil when the content of diacylglycerol in the fat and oil is 15% by mass or more is preferably 1% by mass or less, more preferably 0. .3% by mass or less, more preferably 0.2% by mass or less, preferably 0.03% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more. Further, preferably 0.03 to 1% by mass, more preferably 0.05 to 0.3% by mass, still more preferably 0.05 to 0.2% by mass, still more preferably 0.1 to 0.2% by mass. The oil / fat composition according to any one of <1> to <11>, which is%.
<14> Component (A) When the content of triacylglycerol in the fat and oil is 95% by mass or more, the content of the component (B) with respect to the component (A) fat and oil is preferably 0.005% by mass or more. It is preferably 0.01% by mass or more, preferably 0.1% by mass or less, more preferably 0.05% by mass or less, still more preferably 0.025% by mass or less, and 0.005 to 0.005% by mass. The oil and fat composition according to any one of <1> to <11>, which is 0.1% by mass, more preferably 0.01 to 0.05% by mass, and further preferably 0.01 to 0.025% by mass. ..
<15> The mass ratio of the content of α-linolenic acid in the fatty acids constituting the fat / oil to the content of the component (B) in the fat / oil composition [(ALA) / (component (B))] is preferable. It is 400 or more, more preferably 500 or more, preferably 14,000 or less, more preferably 10,000 or less, still more preferably 5000 or less, still more preferably 3000 or less, still more preferably 2000 or less, and preferably 400 to 400. The oil / fat composition according to any one of <1> to <14>, which is 14000, more preferably 500 to 10000, still more preferably 500 to 5000, still more preferably 500 to 3000, still more preferably 500 to 2000.
<16> The content of the component (C) in the oil / fat composition is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and preferably 85% by mass or less, and also. The oil / fat composition according to any one of <1> to <15>, preferably 0.01 to 85% by mass, more preferably 0.03 to 85% by mass.
<17> When the sesame oil fragrance is used as the component (C), the content of the sesame oil fragrance in the oil / fat composition is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and more preferably. Is 0.5% by mass or less, more preferably 0.3% by mass or less, preferably 0.01 to 0.5% by mass, and more preferably 0.03 to 0.3% by mass <1. > The oil / fat composition according to any one of <15>.
<18> When sesame oil is used as the component (C), the content of sesame oil in the oil / fat composition is preferably 20% by mass or more, more preferably 25% by mass or more, and preferably 85% by mass or less. The oil / fat composition according to any one of <1> to <15>, which is more preferably 80% by mass or less, preferably 20 to 85% by mass, and more preferably 25 to 80% by mass.
<19> The oil / fat composition according to any one of <1> to <18>, preferably containing an esterification reaction oil of a fractionated fatty acid derived from the oil / fat and glycerin.
<20> The oil / fat composition according to <19>, wherein the fractionated fatty acid is derived from at least one oil / fat selected from perilla oil, flax oil, perilla oil, chia seed oil and sacha inchi oil.
<21> A food or drink containing the oil or fat composition according to any one of <1> to <20>.
<22> A feed containing the oil / fat composition according to any one of <1> to <20>.

[Analysis method]
(I) Glycemic composition of fats and oils To a glass sample bottle, about 10 mg of fats and oils sample and 0.5 mL of a trimethylsilylating agent (“silylating agent TH”, manufactured by Kanto Chemical Co., Inc.) were added, sealed, and heated at 70 ° C. for 15 minutes. To this, 1.0 mL of water and 1.5 mL of hexane were added and shaken. After standing, the upper layer was subjected to gas chromatography (GLC) for analysis.
<GLC analysis conditions>
(conditions)
Equipment: Agilent 7890B (manufactured by Agilent Technologies)
Column: DB-1ht 10m x 0.25mm x 0.2μm (manufactured by Agilent J & W)
Carrier gas: 1.0 mL He / min
Injector: Split (1:50), T = 340 ° C.
Detector: FID, T = 350 ° C
Oven temperature: Raise from 80 ° C to 340 ° C at 10 ° C / min and hold for 15 minutes

(Ii) Composition of fats and oils Fatty acid composition Fatty acid methyl esters are prepared and obtained according to "Preparation method of fatty acid methyl ester (2.4.1.-1996)" in "Standard fat and oil analysis test method" edited by Japan Oil Chemistry Society. Oil samples were prepared from American Oil Chemists. Measurement was performed according to Society Official Method Ce 1f-96 (GLC method).
<GLC analysis conditions>
Equipment: Agilent 7890B (manufactured by Agilent Technologies)
Column: CP-SIL88 50m x 0.25mm x 0.2μm (manufactured by Agilent J & W)
Carrier gas: 1.0 mL He / min
Injector: Split (1:50), T = 300 ° C.
Detector: FID, T = 300 ° C
Oven temperature: 150 ° C 5 min retention → 1 ° C / min temperature rise → 160 ° C 5 min retention → 2 ° C / min temperature rise → 200 ° C 10 min retention → 10 ° C / min temperature rise → 220 ° C 5 min retention

〔material〕
The following fats and oils A to C were prepared. The glyceride composition and fatty acid composition are shown in Table 1.

Oil A: Sunflower oil (Showa Olein Rich, manufactured by Showa Sangyo Co., Ltd.) was used.
Oil B: Flaxseed oil (Nissin flaxseed oil; manufactured by Nissin Oillio Co., Ltd.) was used.
Fat C: Semi-refined flaxseed oil (manufactured by ADM) was hydrolyzed with an enzyme to reduce the saturated fatty acid content by wintering. Then, an esterification reaction of the fractionated fatty acid and glycerin was carried out under reduced pressure using a commercially available immobilized 1,3-position selective lipase as a catalyst. After the immobilized enzyme was filtered off, the reaction-terminated product was purified by molecular distillation, and 0.2% by mass of a tocopherol preparation (manufactured by RIKEN Vitamin Co., Ltd.) was added to obtain oil and fat C.

Vitamin C palmitate (VCP): L-ascorbic acid palmitic acid ester, DSM sesame oil Fragrance: Sesame oil flavor, Hasegawa fragrance sesame oil: Kakeji sesame oil mild, Takemoto oil and fat

Examples 1 to 4 and Comparative Examples 1 to 7
[Preparation of oil and fat composition]
Oils A to C, vitamin C palmitate and sesame oil flavoring were mixed in the proportions shown in Table 2 to prepare oil and fat compositions.

[Exposure preservation evaluation]
The test product obtained above was subjected to exposure storage evaluation. The test product was exposed to light at 25 ° C. and an illuminance of 2000 lp for 7 days using an illuminated incubator (FLI-2010A manufactured by Tokyo Rika Kikai Co., Ltd.). The evaluation was made by mixing oil and fat B with sesame oil and fragrance at the ratio shown in Table 2 (before storage) as standard products 1 to 3, and comparing them with each test product after storage.
Those with a weaker sesame oil scent than each standard product (recognized as having a sesame oil fragrance concentration of -5% or less than the standard product) are "1", which is equivalent to the standard product (sesame oil fragrance concentration than the standard product). (Recognized as -5% to + 5%) is designated as "2", and stronger than the standard product (recognized as having a sesame oil fragrance concentration of + 5% or more than the standard product) is designated as "3". A sensory evaluation was conducted by four panels, and the score was decided through discussions.
In this specification, "equivalent to the standard product" is defined as "the range of -5% to + 5%", which means that the fragrance concentration is -5% to + 5% higher than the fragrance concentration of the standard product. This is because the difference could not be recognized by the sensory evaluation even when the sample of No. 1 was compared with the standard product. This is because the difference could be recognized by the sensory evaluation when compared with the sample having a fragrance concentration less than -5% and a fragrance concentration more than -5%.
The results are shown in Table 2.

Examples 5 to 6 and Comparative Examples 8 to 11
[Preparation of oil and fat composition]
Fats and oils A to C, vitamin C palmitate and sesame oil were mixed in the proportions shown in Table 3 to prepare fat and oil compositions, respectively.

[Exposure preservation evaluation]
The test product obtained above was subjected to exposure storage evaluation in the same manner as described above. For the evaluation, a mixture of fat and oil B with sesame oil at the ratio shown in Table 3 (before storage) was used as the standard product 4 or 5, and comparison was made with each test product after storage. Those with a weaker sesame oil scent (recognized as having a sesame oil concentration of -5% or less than the standard product) are "1" compared to each standard product, and are equivalent to the standard product (the sesame oil concentration is negative than the standard product). "2" is for those that are recognized as 5% to plus 5%, and "3" is for those that are stronger than the standard product (the sesame oil concentration is recognized as plus 5% or more than the standard product), and 4 specialist panels A sensory evaluation was conducted at, and the score was decided through discussions.
The results are shown in Table 3.

As shown in Tables 2 and 3, the scent of sesame oil was felt in each standard product, but the oil and fat compositions of Comparative Examples 1 to 11 which had a small amount of α-linolenic acid or did not contain vitamin C palmitate were stored by exposure. Later, the scent of sesame oil weakened. On the other hand, the oil and fat composition of the example containing a large amount of α-linolenic acid and containing vitamin C palmitate has the same or stronger sesame oil scent as before storage, and particularly the scent of roasted sesame oil. Was confirmed.

Claims (6)

The following components (A), (B) and (C):
(A) Fats and oils in which 40 to 70% by mass of constituent fatty acids are α-linolenic acid (B) Vitamin C fatty acid ester (C) Sesame oil A fat and oil composition containing sesame oil, sesame oil or a combination thereof. The oil / fat composition according to claim 1, which contains 0.005 to 0.2% by mass of the component (B) vitamin C fatty acid ester. The oil / fat composition according to claim 1 or 2, which contains 0.01 to 0.5% by mass of the component (C) sesame oil fragrance. The oil / fat composition according to any one of claims 1 to 3, which contains 20 to 85% by mass of the component (C) sesame oil. The oil / fat composition according to any one of claims 1 to 4, which contains 10 to 99.985% by mass of the component (A) oil / fat. Component (A) The oil / fat composition according to any one of claims 1 to 5, wherein the content of diacylglycerol in the oil / fat is 15% by mass or more.