JP2001161265A - Oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oil an fat composition, high in safety and having good flavor, causing slight body fat accumulation and having cookability comparable to that of ordinary edible oil. SOLUTION: This oil and fat composition is characterized by basing on triglycerides and containing as fatty acids each specific amount of α-linolenic acid and medium-chain fatty acid(s).

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to edible oils and fats.
Composition. More specifically, body fat accumulation is low,
Oil composition with excellent cooking suitability and flavor as edible oil
About. [0002] Obesity is a condition in which body fat is excessively accumulated.
Metabolic disorders such as diabetes, hyperlipidemia, hypertension, ischemia
With many diseases, including cardiovascular diseases such as heart disease
It is well known that it is easy. Fat in the diet
Is one of the most relevant nutrients for body fat accumulation.
And excessive fat intake can lead to obesity.
However, fats have a unique flavor, and they
Eating meals tend to be less satisfying. Also fried
When cooking foods and stir-fry, cooking oil is not necessary as a heating medium.
It is vital. In order to overcome this situation, a so-called
Fat substitutes are being developed. But among these
Is sufficient in terms of safety, physical properties, cooking suitability, and flavor.
There is nothing to add. For example, sucrose fatty acids
Esters are excreted in feces without being absorbed in the digestive tract
Discloses that it can be used as a low calorie oil
(US Pat. No. 3,600,186). In the United States
Has been approved for salty snacks.
Potato chips using sucrose fatty acid esters are already on the market
Products sold but using sucrose fatty acid esters
Include, "Can it cause abdominal cramps or loose stools?
And "Inhibiting the absorption of fat-soluble vitamins"
Is required to do so. Proteins and carbohydrates
Has an energy density of less than half that of fat. Therefore,
Add proteins and carbohydrates to give them fat-like properties and flavor.
To provide low calorie fat substitutes
(Nutrient Review, Vol. 4,
4, 23-33, 1996). These fat substitutes
Low-calorie ice cream
Bakery products, cakes, etc.
You. However, it has poor heat resistance,
It cannot be used as a heat carrier.
You. [0004] JP-A-4-300826 and JP-A-8-300826
-60180 and JP-A-10-176181
The gazette states that body fat accumulation using diglyceride as an active ingredient
Fewer fat compositions are disclosed. But diglyceride
The safety of fat-rich fat compositions is fully proven
Not necessarily. In addition, the flavor is oily.
Inferior flavor due to lack of specific body. In addition, high concentrations
It is difficult and economical to produce diglycerides at low cost
There is a disadvantage that it is difficult to use universally from the viewpoint. Tokiohei 4
JP-A-501812 discloses long-chain fatty acids and short-chain fatty acids.
Low-calorie fats and oils
It is disclosed that it can be provided. But short chain fat
Triglycerides consisting of acids have a characteristic odor.
Because the available cooking products are limited, versatile cooking oil
Not suitable as. Medium-chain fatty acids are also converted to energy.
It is known that there is little body fat accumulation because it is easy
(J. Lipid Res. 37, 708-726 (1
996)). In Japanese Patent Application No. 11-49300,
We proposed an oil with the composition ratio of medium-chain fatty acids and long-chain fatty acids adjusted.
ing. However, when the ratio of medium-chain fatty acids is high,
There are problems such as poor foaming. Also, medium-chain fatty acids
Is separated and extracted from fatty acids in palm oil and palm oil,
Large supply is difficult and prices are high. As mentioned above, fat storage
Several low-volume oils have been proposed, but lower
Productivity is required. [0005] An object of the present invention is to provide a body fat
It has low fat accumulation and has the same cooking aptitude as ordinary cooking oil.
To provide a highly safe and safe fat and oil composition.
Is Rukoto. The present inventors have solved the above-mentioned problems.
As a result of intensive studies to solve the problem, all fatty acid residues
Of α-linolenic acid and medium-chain fatty acid residues in body fat
Of the present invention have been found to be closely related to the degree of fat accumulation.
Was completed. That is, the present invention mainly relates to triglycerides.
Fat and oil composition comprising α-linolenic acid, medium chain
Low fat accumulation, characterized by a certain amount of fatty acids
No fat composition. Total fats that make up the fat composition
The proportion of α-linolenic acid in the acid is 5 to 55% by mass,
The ratio of the chain fatty acid is 2 to 40% by mass.
You. The medium-chain fatty acid is a saturated fatty acid having 6 to 12 carbon atoms.
Preferably. Emulsifier, especially the oil and fat composition of the present invention
If a specific combination of emulsifiers is included,
Properties, especially suppression of foaming, can be further improved.
The present invention also relates to a body fat storage containing such a fat composition.
Cooking aptitude that is small and that is comparable to ordinary cooking oil
And a cooking fat or oil composition having storage stability. The present invention will be described in detail below.
The fat and oil composition of the present invention is mainly composed of triglycerides.
You. "Mainly" refers to triglyceride in the fat composition.
Is contained in an amount of 85% by mass or more, preferably 95% by mass or more.
It means that In the present invention,
Refers to fatty acids having 6 to 12 carbon atoms, particularly saturated fatty acids.
And Examples include caproic acid, caprylic acid,
Phosphoric acid and lauric acid;
Japanese fatty acids, especially caprylic and capric acids, are preferred
No. In the present invention, a long-chain fatty acid is preferably a compound having 14 or more carbon atoms.
Or 14-22 saturated and unsaturated fatty acids
And 14 or more carbon atoms are preferred for long chain fatty acids
Or 14-22, such as myristic acid, palmitic
Acid, stearic acid, arachidic acid, behenic acid, ligno
Long-chain saturated fatty acids such as seric acid and cerotic acid,
Inic acid, pentadecenoic acid, palmitoleic acid, hexade
Catrienoic acid, heptadecenoic acid, oleic acid, linol
Acid, α-linolenic acid, γ-linolenic acid, octadecateto
Raenoic acid, icosenoic acid, icosadienoic acid, icosatrie
Acid, icosatetraenoic acid, arachidonic acid, icosapen
Taenoic acid, docosenoic acid, docosadienoic acid, docosapenta
Long chain unsaturated fatty acids such as enic acid and docosahexaenoic acid
I can do it. The fatty acid residue is obtained by converting the fatty acid to the carboxyl group O
It is the group that took H. [0008] In the fat and oil composition of the present invention, the fat and oil composition
Α-linolenic acid accounts for 5 to 5 of the total fatty acids constituting the product
5% by mass and the ratio of medium chain fatty acids is 2 to 40% by mass.
And need. In the present invention, α-linolenic acid and medium chain fat
Acid is an essential component, but there is no α-linolenic acid
A certain degree of low body fat accumulation effect can be expected. However, both
When fatty acids are included, a synergistic effect is observed. The above α-li
The proportion of norenic acid is preferably from 10 to 50% by mass,
More preferably, 15 to 50% by mass, most preferably 2% by mass.
0 to 50%. The ratio of medium chain fatty acids is preferably 5
23% by mass. α-Linolenic acid is contained in various vegetable oils.
It is rare but contains only a few percent of normal vegetable oil
Rapeseed oil is about 10%. Α- of flux oil
Linolenic acid content is 30-60% by mass, perilla oil, perilla
The oil is 45 to 75% by mass and is used as a raw material oil as appropriate.
You. Mixing of flux oil, perilla oil and perilla oil at this time
The amount is determined in consideration of the α-linolenic acid content in the fat or oil composition.
But about 2 to 90% by mass. The fat / oil composition of the present invention having a low body fat accumulation
Is a flux oil with high α-linolenic acid content, perilla seed
Oil, edible oil including perilla oil and medium-chain fatty acids were mixed appropriately
Later, catalyzed by sodium methylate or lipolysis
Transesterification can be performed in the presence of enzymes
You. In addition, edible oil as a raw material and medium-chain fatty acids are appropriately mixed.
After mixing, use sodium methylate as catalyst or oil
Transesterification in the presence of hydrolytic enzymes, followed by
And flux oil and perilla seed oil having a high content of α-linolenic acid
To obtain a predetermined fatty acid composition by mixing
Can also. During the transesterification and mixing
And the total triglycerides constituting the final oil composition
Triglycerides containing α-linolenic acid and medium chain fatty acids
By adjusting the percentage of cerides to be high,
Low fat accumulation and reduced fuming and foaming during frying
It is possible to obtain an oil and fat composition having excellent low-temperature stability
You. In other words, the better the transesterification, the better the results.
And it is preferable that the transesterification rate be 60% or less.
Above, more preferably 80% or more of transesterification, most
Preferably, the transesterification rate is 90% or more. ester
If the exchange rate is less than 60%, cooking aptitude deteriorates,
More friends. In addition, the transesterification rate is a medium-chain fatty acid.
The content of triglycerides (MLL components) containing one
Chromatographic analysis shows that oil of the same composition
Random transesterification with methylate catalyst
When the reaction reaches equilibrium and the reaction rate is 100%,
It shall be calculated by Ester exchange rate = (MML content of sample) / (equilibrium
The MML content of the oil reached) × 100 The raw material fats and oils are α-linolenic acid content
A lot of flux oil, perilla seed oil, perilla oil and normal food
Fats and oils, such as soybean oil, rapeseed oil, high oleic rapeseed oil,
Corn oil, sesame oil, sesame salad oil, peanut oil, safflower oil,
High oleic safflower oil, sunflower oil, high oleic sunflower
Oil, cottonseed oil, grape seed oil, macadamia nut oil, hae
Selnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seeds
Oil, borage oil, olive oil, rice bran oil, wheat germ oil,
Oil, palm kernel oil, coconut oil, cocoa butter, beef tallow, lar
, Chicken fat, milk fat, fish oil, seal oil, algal oil, quality improvement
These fats and oils and their water
Fats and oils, and fractionated fats and oils. [0011] The proportion of medium-chain fatty acids in the fat and oil composition is
2 to 40% by mass, preferably 5 to 2% by mass.
3% by mass. If it exceeds 40% by mass, cooking aptitude will be remarkable.
Worse. Medium chain instead of or with medium chain fatty acids
Fatty acid triglycerides can also be used. Medium chain fat
Acid triglycerides include the medium-chain fatty acids and glycerides
To the ester obtained by subjecting
Glycerides can be used, but generally MCT (M
edium Chain Triglyceride
s), the number of carbon atoms of coconut oil-decomposed fatty acids and the like is 8 to
Monoacid group or mixed acid group composed of 10 saturated fatty acids
Triglycerides such as caprylic / capric acid = 60
/ 40 to 75/25 (mass ratio) triglyceride is preferred
Can be used for [0012] The transesterification is carried out by using a raw material fat and a medium-chain fatty acid.
Liglyceride and the former / latter mass ratio = 50 / 50-9
Mix at 8/2 and mix under reduced pressure of 13.3 kPa or less.
Heated to 80-120 ° C with the gas contained in the raw material mixture
Remove components and moisture. Sodium methyla
G under normal pressure and nitrogen flow
Or 10 to 60 minutes under reduced pressure of 13.3 kPa or less
During the transesterification by stirring at 80-120 ° C
Perform the reaction. The completion of the reaction is determined by gas chromatography.
By measuring the triglyceride composition of the reaction product.
Confirm. Does stopping the reaction add water to the reaction product?
This is performed by adding an acid such as phosphoric acid. Then touch
Perform sufficient water washing to remove the medium and excess acid,
After drying, the reaction product is decolorized and deodorized by a conventional method. [0013] The enzymatic reaction can be performed using a lipolytic enzyme.
In that case, the raw material fat and medium chain fatty acid or medium chain fat
Acid triglyceride and the former / latter mass ratio = 50/50
Mix at ~ 98/2 to fully demonstrate lipolytic enzyme activity
Temperature in the range of 20-100 ° C.
You. Then, the lipolytic enzyme was added to the raw material mixture at 0.00
5 to 50% by mass, and added for 2 to 48 hours.
Perform transesterification. This reaction is carried out under a nitrogen stream under normal pressure.
It is desirable to do it inside. The completion of the reaction is determined by gas chromatography.
Measure the triglyceride composition of the reaction product by luffy
Confirm by doing. Stop the reaction by filtering the enzyme.
It is performed by removing. The reaction product is washed and dried.
Thereafter, decolorization and deodorization are carried out in a conventional manner. Use medium-chain fatty acids.
If used, free fatty acids are removed by thin film evaporation after the reaction is stopped.
Remove with a porator. S using lipolytic enzymes
If the tellurium exchange reaction is insufficient, the medium-chain fatty acid residue
The proportion of triglycerides having three in the inside increases. Medium chain
Proportion of triglycerides having three fatty acid residues in the molecule
A fat-and-oil composition with a high content is characterized by low body fat accumulation
Smoke and foaming during continuous frying
This is unfavorable due to severe vibration. As a lipolytic enzyme
Means Alcaligenes, Candida, Rhizopus,
Lipases derived from the genus Mucor or Pseudomonas,
Examples include liver-derived phospholipase A and the like.
Lipases from the genus Candida or Rhizopus are preferred.
No. flux oil containing α-linolenic acid, perilla seed oil, d
Sesame oil may be used as a transesterification raw material,
The present invention may be completed by mixing with a transesterified oil. The fat and oil composition of the present invention is
To produce the oil and fat composition of the present invention using
Bred plants such as soybeans, rapeseed, corn, yam
Si, palm, olive, flax seed, sunflower, safflower, spit
Can also be obtained by extraction from cottonseed,
You. By adding an emulsifier to the oil / fat composition of the present invention,
It can further improve the suitability of rye, especially the suppression of foaming.
Wear. Emulsifiers include sucrose fatty acid esters and polyg
Lyserine fatty acid ester, succinic monoglyceride,
Noglyceride, diglyceride, sorbitol fatty acid ester
And sorbitan fatty acid esters. Departure
In Ming, at least one of the above emulsifiers can be selected.
The amount added to the product is 0.1 to 6% by weight as a whole emulsifier.
Is more preferable, and more preferably 0.3 to 5% by mass.
You. [0015] Sucrose fatty acid ester is composed of sucrose and carbon number.
6 to 22 esters of saturated or unsaturated fatty acids
But the average degree of substitution of all hydroxyl groups is 37.5 to 87.5.
% Of total sucrose fatty acid esters
The polyester content is at least 85% by mass.
Is preferred. Polyglycerin fatty acid ester is trig
Polyg of lyserin or more, preferably up to decaglycerin
Lyserine and saturated or unsaturated fatty acids having 6 to 22 carbon atoms
And the average degree of substitution of all hydroxyl groups is 2
Preferably it is 0 to 80%. Monoglycerides, di
Glyceride is composed of glycerin or diglycerin and carbon number
Monoester with 6 to 22 saturated or unsaturated fatty acids
And diesters, respectively, but monoglycerides
Is preferred. Succinic acid monoglycerides include succinic acid
Acid and monoglyceride or diglyceride in 3: 1
0.1: 1 esterified succinic monoglyceride
preferable. Sorbitol fatty acid ester, sorbitan fat
The fatty acid ester is sorbitol or sorbitan and charcoal.
Mono to G with a saturated or unsaturated fatty acid having a prime number of 6 to 22
Lyesters are preferred. In the above, the saturation of C6-22
Examples of unsaturated fatty acids include medium chain fatty acids and long
Examples of the chain fatty acid include those described above. The use of a combination of emulsifiers is described in the present invention.
For the light oil composition, sucrose fatty acid ester and
At least one selected from polyglycerin fatty acid esters
0.1% to 3% by mass of one kind, succinic monoglyceride
0.01 to 2% by mass, and monoglyceride and diglyceride
Lido, sorbitol fatty acid ester and sorbitan fat
0.1 to 3 at least one selected from fatty acid esters
% By mass so that the total amount of the emulsifier is 0.3 to 5% by mass.
Should be added and contained in
Most preferred for further improvement of the system. Above
The oil and fat composition of the present invention thus obtained can be used as it is.
Or additives commonly used in cooking fats and oils compositions
Then, it can be used as a cooking fat or oil composition.
Such additives include improved storage stability and improved oxidation stability.
To improve thermal stability and suppress crystallization at low temperatures
Polyglycerin fatty acid ester, sucrose fatty acid esthetic
Sorbitan fatty acid ester, vitamin E, ascor
Fatty acid esters of vinic acid, lignan, coenzyme Q,
Prevention of adult diseases such as phospholipids, oryzanol, diglyceride, etc.
Use, prevention of lifestyle-related diseases, inhibition of in vivo oxidation, obesity
Vitamin E and ascorbic acid fatty acids expected to prevent
Esters, lignans, coenzyme Q, phospholipids, olives
Zanol and the like. The cooking fat composition of the present invention comprises rapeseed oil,
Commonly marketed oils such as rapeseed oil, safflower oil, and soybean oil
It has the same or higher flavor as cooking oil, stir-fry,
Can be used for cooking fried foods, marinades, etc.
Of course, Dressi is a food containing fats and oils
, Mayonnaise, margarine, confectionery, cakes, beverages
It can also be used for other purposes. Flavor characteristics depending on the type of cooking product
A refreshing dish with a different taste, but with the taste of the ingredients
It is possible to make In addition, during fry cooking
The degree of oil splash is equal to or lower than that of ordinary cooking oil.
Below. Further, the cooking fat composition of the present invention is continued in an appropriate amount.
The effect of lowering blood lipid levels by ingestion
Can also be expected. The present invention will be more specifically described with reference to the following examples.
As will be described, the present invention is limited thereby.
There is no. It should be noted that the oils and fats used in Examples and Comparative Examples
Table 1 shows the contents of norenic acid, caprylic acid, and capric acid.
Was. [Table 1] Comparative Example 1 80 parts by mass of corn oil (manufactured by Nisshin Oil Co., Ltd.) and MCT (M
CT-A) and lipase QL (Meitosu)
0.1 part by mass (manufactured by Sangyo Co., Ltd.)
The transesterification reaction was performed for 15 hours (the transesterification rate).
99%). The enzyme is filtered off from the reaction product, and the filtrate is washed with water.
After drying, it was decolorized and deodorized to obtain Control Oil 2. Also, soy white
The squeezed oil was used as control oil 1. Example 1 95 parts by mass of rapeseed squeezed oil (manufactured by Nisshin Oil Co., Ltd.) and MCT
(MCT-A) and 5 parts by mass of lipase QL (name)
0.1 part by mass of Sugar Industry Co., Ltd.) was added and stirred at 60 ° C.
For 15 hours (transesterification).
95%). The enzyme is separated from the reaction product by filtration, and the filtrate is washed with water.
After washing and drying, decolorization and deodorization were performed to obtain an oil / fat composition 1. Example 2 80 parts by mass of soybean salad oil (manufactured by Nisshin Oil Co., Ltd.) and MCT
(MCT-A) and 120 parts by mass under reduced pressure.
And degassed and dehydrated. This with a catalyst
0.1 part by weight of sodium methylate
At 30 ° C. for 30 minutes (D)
Steal exchange rate 100%). The reaction product is washed with water
After washing, drying, decoloring and deodorizing, an oil and fat composition 2 was obtained. Example 3 65 parts by mass of rapeseed white squeezed oil (manufactured by Nisshin Oil Co., Ltd.) and MCT
(MCT-B) and 35 parts by mass,
And degassed and dehydrated. This with a catalyst
0.1 part by weight of sodium methylate
At 30 ° C. for 30 minutes (D)
Steal exchange rate 100%). The reaction product is washed with water
After washing, drying, decoloring and deodorizing, an oil and fat composition 3 was obtained. Example 4 25 parts by mass of flux oil (manufactured by Nisshin Oil Co., Ltd.) and rapeseed white
70 parts by mass of constricted oil (manufactured by Nisshin Oil Co., Ltd.) and MCT (MCT
-A) 5 parts by mass, and lipase QL (Meito Sangyo
(Manufactured by Co., Ltd.) and added at 60 ° C. with stirring.
The transesterification was carried out for a period of time (transesterification rate 93
%). The enzyme is separated from the reaction product by filtration, and the filtrate is washed with water and dried.
Thereafter, the composition was decolorized and deodorized to obtain an oil / fat composition 4. Example 5 40 parts by mass of soybean salad oil (manufactured by Nisshin Oil Co., Ltd.) and MCT
(MCT-A) and 120 parts by mass under reduced pressure.
And degassed and dehydrated. This with a catalyst
0.1 part by weight of sodium methylate
At 30 ° C. for 30 minutes (D)
Steal exchange rate 100%). The reaction product is washed with water
After washing, drying, decoloring and deodorizing, a deodorized oil was obtained. This deodorant oil
Was mixed with 40 parts by mass of perilla oil to obtain a fat / oil composition 5. Example 6 40 parts by mass of perilla seed oil (manufactured by Nisshin Oil Co., Ltd.) and soybean salad
20 parts by mass (manufactured by Nisshin Oil Co., Ltd.) and MCT (MCT
-A) 20 parts by mass of lipase QL (Meito Sangyo
(Manufactured by Co., Ltd.) and added at 60 ° C. with stirring.
The transesterification was performed for hours. 3.5 hours after reaction
(Reaction rate 62%), 6 hours after the reaction (reaction rate 83%),
After 12 hours (91% reaction rate), the reaction solution was taken out.
The enzyme is separated by filtration for each reaction solution, and the free fatty acids in the filtrate are thin-film
After removing with an evaporator, decolorize and deodorize to obtain a fat and oil composition.
6, a fat composition 7, and a fat composition 8 were obtained. Example 7 10 parts by mass of flux oil (manufactured by Nisshin Oil Co., Ltd.) and rapeseed white
55 parts by mass of constricted oil (manufactured by Nisshin Oil Co., Ltd.) and MCT (MCT
-B) 35 parts by mass and stirring at 120 ° C. under reduced pressure
Then, degassing and dehydration treatments were performed. As a catalyst for this
0.1 parts by mass of thorium methylate is added,
A random transesterification reaction was performed for 0 minutes (ester
Exchange rate 100%). Wash and dry the reaction product with water
Thereafter, decolorization and deodorization were performed to obtain an oil / fat composition 9. Example 8 85 parts by mass of flux oil (manufactured by Nisshin Oil Co., Ltd.) and corn
5 parts by mass of oil (manufactured by Nisshin Oil Co., Ltd.)
Lurilic acid / Capric acid = 1/1 medium-chain fatty acid mixture 10 quality
Lipase QL (Meito Sangyo)
0.1 parts by mass).
A tell exchange reaction was performed. 18 hours after reaction (reaction rate 98
%), The enzyme is filtered off for each reaction solution,
After removing the free fatty acids in the filtrate with a thin film evaporator,
The oil and fat composition 10 was obtained by decolorization and deodorization. Example 9 5 parts by mass of perilla oil (manufactured by Nisshin Oil Co., Ltd.) and rapeseed soybean oil
80 parts by mass (manufactured by Nisshin Oil Co., Ltd.) and MCT (MCT-
A) 15 parts by mass and stirring at 120 ° C. under reduced pressure;
Degassing and dehydration were performed. Natori as a catalyst for this
0.1 part by mass of um methylate is added and the mixture is heated at 120 ° C. for 30 minutes
During this time, a random transesterification reaction was performed
Rate 100%). The reaction product is washed with water in a conventional manner, dried,
The oil and fat composition 11 was obtained by decoloring and deodorizing. Example 10 A sucrose fatty acid ester (Mitsubishi Chemical
Foods Co., Ltd., brand name Ryoto Sugar Ester O
-170) 2.5% by mass, succinic acid monoglyceride (physical
Made by Ken Vitamin Co., Ltd., trade name Poem B-10) 0.1 quality
%, Sorbitan fatty acid ester (RIKEN Vitamin Co., Ltd.)
Manufactured by Poem O-80) (1% by mass)
The product 12 was obtained. [Table 2] Example 11 Male 4-week-old Wistar rats were given control oil or oil.
8 weeks free intake of feed containing 25% by weight of fat composition
I let you. Table 3 shows the composition of the feed. Great as a source of essential fatty acids
3% by weight of soybean oil was added. Vitamins and minerals
Addition to feed using the recommendations of the American Nutrition Society
The amount was adjusted according to the energy density. 8 weeks administration of experimental diet
Thereafter, 8 animals were dissected in each group, and the visceral fat weight was measured. Ma
The cadaver was lyophilized to measure the amount of subcutaneous fat.
Content was measured using a Soxhlet. Reared for 8 weeks
The results for the rats are shown in Table 4. Of rats bred for 8 weeks
The amount of visceral fat and the amount of subcutaneous fat are the same for the oil and fat compositions 1 to 10 groups.
The value was unexpectedly low. From the results of animal tests, the product of the present invention
It was found that there was less body fat accumulation than the control oil. [Table 3] [Table 4] Example 12 A cooking test and a cold resistance test were performed using the oil / fat composition. Key
For the physical test, smoke, foam, splashing oil, cooking
The flavor of the product was examined. The cold resistance test shows the appearance when stored at low temperature.
Observed. Table 5 shows the results of the cooking test. Cooking test conclusion
As a result, the oil and fat composition of the present invention has the same preparation as that of ordinary edible oil.
It was found to be reasonable. In addition, the reaction rate is high
It was found that the stability of fried foods was higher. Ma
In addition, the fat composition 8 containing an emulsifier has a foaming suppressing effect.
Was found to be excellent. [Table 5] Smoke generation: 24 cm diameter Teflon-coated fly
Preheat the pan for 30 seconds, add 15 g of sample oil,
For 30 seconds. Then fry the vegetables
Put into a pan and heat for 3 minutes.
Was added. Smoke emission during stir-fry cooking was visually observed. Foaming, oil splash, flavor: Sump on household electric fryer
Add 600g of oil and add 4 shrimp tempura at 180 ℃
The mixture was charged, and after 1 minute, oil foaming and oil splash were observed. Ma
In addition, the flavor of the cooked shrimp tempura was evaluated. Frying stability: 60 sample oils on a home electric fryer
Add 0g, fry shrimp tempura at 180 ° C for 30 minutes
And then fry the croquettes for 30 minutes, and finally the fried chicken
Fried for 30 minutes. Deep fried tones depending on the degree of crab foam generation
The stability to physical properties was evaluated. The occurrence of crab foam, fly
Stop fry when 100% of the surface area
Was. The fat and oil composition of the present invention has a low body fat accumulation.
With the same cooking aptitude as ordinary cooking oil, and
Good taste and high safety.

Claims (1)

Claims: 1. An oil / fat composition mainly comprising triglyceride, wherein α accounts for all fatty acids constituting the oil / fat composition.
-Linolenic acid is 5 to 55% by mass and the ratio of medium chain fatty acid is 2
An oil / fat composition having a low body fat accumulation and excellent cooking suitability, characterized in that the composition is at most 40 mass%. 2. The oil / fat composition according to claim 1, wherein the α-linolenic acid is derived from one or more of flux oil, perilla seed oil, and sesame oil. . 3. The oil or fat composition according to claim 1, wherein the medium-chain fatty acid is a saturated fatty acid having 6 to 12 carbon atoms. 4. The fat or oil composition according to claim 1, wherein the fat or oil composition is a transesterified fat or oil, and the transesterification rate is 60% or more. 5. The oil / fat composition transesterifies an oil / fat containing a medium-chain fatty acid, and the oil / fat having a transesterification rate of 60% or more contains 5 to 55% of α-linolenic acid in the total fatty acids constituting the oil / fat composition. The oil or fat composition according to any one of claims 1 to 3, wherein the oil or fat is a mixture of a flux oil, a perilla seed oil, or a perilla oil so as to be in a mass%. 6. The oil or fat composition according to claim 1, wherein one or more emulsifiers are contained in an amount of 0.3 to 5% by mass.
The oil and fat composition according to any one of claims 5 to 5. 8. A cooking fat or oil composition containing the fat or oil composition according to any one of claims 1 to 6.