JP7523937B2 - Oil and fat composition - Google Patents

Description

The present invention relates to an oil composition.

Animal fats such as lard and beef tallow are easy to impart good flavors to various foods and beverages (cooked foods, beverages, confectionery and bread, fillings for side dishes, etc.) and are widely used as ingredients for seasoning oils, etc.

On the other hand, due to recent raw material supply conditions, etc., there is a need to reduce the amount of animal fats and oils used, and attempts have been made to use a combination of animal fats and oils and oils and oils from plants (for example, Patent Documents 1 and 2).

JP 2009-5681 A JP 2017-99352 A

However, if the proportion of animal fats and oils used is reduced, the flavor of the resulting seasoning oil may be impaired.

The present invention was made in consideration of the above-mentioned circumstances, and aims to provide an oil and fat composition that can improve the flavor and texture unique to foods and beverages.

The present inventors have discovered that the above-mentioned problems can be solved by adjusting the total amount of SOS triglycerides and SOU triglycerides in an oil and fat composition containing one or more selected from the group consisting of lard, beef tallow, and processed oils and fats thereof, and have completed the present invention. More specifically, the present invention provides the following.

(1) One or more first fats and oils selected from the group consisting of lard, beef tallow, and processed fats and oils thereof;
A second oil and fat which is a vegetable oil and fat,
The total amount of SOS triglycerides and SOU triglycerides is 34% by mass or more and 41% by mass or less based on the fats and oils in the oil and fat composition.
An oil or fat composition (wherein "S" means a saturated fatty acid having 16 or more carbon atoms, "O" means oleic acid, and "U" means an unsaturated fatty acid having 16 or more carbon atoms).

(2) The oil composition according to (1), in which the content of the first oil is 5% by mass or more and 50% by mass or less based on the amount of the oil in the oil composition.

(3) The oil composition according to (1) or (2), in which the content of SUS triglycerides is 15% by mass or more and 30% by mass or less based on the oil in the oil composition.

(4) The oil composition according to any one of (1) to (3), in which the content of the SOS triglyceride is 15% by mass or more and 25% by mass or less relative to the oil in the oil composition.

(5) The oil composition according to any one of (1) to (4), wherein the second oil is a palm-based oil.

The present invention provides an oil and fat composition that can improve the flavor and texture of foods and beverages.

The following describes an embodiment of the present invention, but the present invention is not limited to this.

<Oil and fat composition>
The oil and fat composition of the present invention satisfies all of the following requirements.
(Requirement 1) The food product contains one or more first fats selected from the group consisting of lard, beef tallow, and processed fats and oils thereof.
(Requirement 2) The second fat or oil is a vegetable fat or oil.
(Requirement 3) The total amount of SOS triglycerides and SOU triglycerides is 34% by mass or more and 41% by mass or less of the oils and fats in the oil and fat composition (wherein "S" means a saturated fatty acid having 16 or more carbon atoms, "O" means oleic acid, and "U" means an unsaturated fatty acid having 16 or more carbon atoms).

In the present invention, the "content of triglyceride relative to the fats and oils in the fat and oil composition" means the content of triglyceride relative to the fats and oils that constitute the fat and oil composition.
For example, when the oil/fat composition is composed of an oil phase, the total amount of SOS triglycerides and SOU triglycerides relative to the amount of oils and fats constituting the oil/fat composition may be 34% by mass or more and 41% by mass or less.
When the oil composition is an emulsion (i.e., a mixture of an oil phase and an aqueous phase), the total amount of SOS triglycerides and SOU triglycerides relative to the amount of oils and fats in the oil phase that constitutes the oil composition may be 34% by mass or more and 41% by mass or less.

Lard and beef tallow have traditionally been used as ingredients for seasoning oils and the like, and are known to have the effect of improving the flavor and other properties of foods and beverages when added thereto.
However, as a result of the studies by the present inventors, it was found that while these fats and oils improve the flavor of the food and drink to which they are blended, they may impair the texture peculiar to the food and drink. It was also found that when lard or beef tallow is used in combination with vegetable fats and oils, the flavor and the like that can be achieved by lard or beef tallow may be impaired.

As a result of further investigations by the present inventors, it was discovered that, in an oil and fat composition containing the oil and fat specified in (Requirement 1) and (Requirement 2) above, when the total amount of SOS triglycerides and SOU triglycerides relative to the entire oil and fat composition is adjusted so as to satisfy (Requirement 3) above, the flavor of lard or beef tallow can be improved, and the texture specific to the food and beverage to which the oil and fat composition is to be blended can also be improved, resulting in an unexpected effect.

Even if the amount of triglycerides other than SOS triglycerides and SOU triglycerides is adjusted, unless the total amount of SOS triglycerides and SOU triglycerides satisfies the above (requirement 3), the effect of improving the flavor of lard or beef tallow and the effect of improving the texture specific to the food or beverage to which the oil and fat composition is to be blended are not sufficiently achieved.

In the present invention, "improving the flavor of a food or beverage" means not impairing or enhancing the flavor derived from the raw materials of the food or beverage to which the oil and fat composition of the present invention is to be blended. The flavor of the food or beverage is evaluated by the sensory evaluation shown in the examples.

In the present invention, "improving the texture specific to a food or drink" means that the texture inherent to the food or drink to which the oil or fat composition of the present invention is to be blended is not impaired or is enhanced. The texture of the food or drink is evaluated by the sensory evaluation shown in the examples.
For example, if the food or beverage to be blended is soup, fried food, or bread, the "texture unique to the food or beverage" would be smoothness, crispness, and melt-in-the-mouth feel, respectively.

The composition of the oil composition of the present invention is described in detail below.

(First fat or oil)
The oil and fat composition of the present invention contains one or more animal fats selected from the group consisting of lard, beef tallow, and processed oils and fats thereof. In the present invention, the animal fats and fats are also referred to as "first fats and fats". The first fats and fats may be used alone or in combination of two or more.

In the present invention, "pork fat" is also called "lard" and refers to fats and oils obtained from pork fat tissue by any refining method.

In the present invention, "beef tallow" is also called "het" or "tallow" and refers to fats and oils obtained from the fatty tissue of cattle by any refining method.

When the first oil or fat is a processed oil or fat, its type is not particularly limited.

From the viewpoint of obtaining an oil and fat composition that is particularly likely to improve the flavor of food and beverages, the first oil and fat preferably contains lard or beef tallow, and more preferably contains lard.

The content of the first fat or oil in the fat or oil composition is not particularly limited, and can be appropriately selected depending on the level of flavor to be achieved, etc.
The lower limit of the content of the first fat is, for example, preferably 5 mass% or more, more preferably 10 mass% or more, even more preferably 15 mass% or more, and particularly preferably 20 mass% or more, relative to the fats and oils in the fat and oil composition.
The upper limit of the content of the first fat or oil is, for example, preferably 50% by mass or less, preferably 40% by mass or less, and more preferably 30% by mass or less, based on the fat or oil in the fat or oil composition.

(Second fat or oil)
In the present invention, the second fat, which is a vegetable fat, is used in combination with the first fat. By using the second fat, the content of various triglycerides can be easily adjusted, and an oil composition that easily exhibits the effects of the present invention can be obtained. The second fat may be used alone or in combination of two or more.

From the viewpoint of easily obtaining an oil and fat composition that satisfactorily improves the flavor and texture specific to foods and beverages, the second oil and fat preferably contains an oil and fat having an iodine value of 30 or more and 60 or less, more preferably contains an oil and fat having an iodine value of 40 or more and 60 or less, and even more preferably contains an oil and fat having an iodine value of 50 or more and 60 or less.

Examples of vegetable oils and fats include, but are not limited to, palm-based oils and fats, palm kernel oil, soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic acid safflower oil, sunflower oil, high oleic acid sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, coconut oil, cacao butter, and algae oil, or processed oils and fats thereof (those that have been subjected to one or more of the following treatments: fractionation, hardening, and transesterification). Of the above, palm-based oils and fats and/or processed oils and fats thereof are particularly preferred.

The content of the second fat in the fat composition is not particularly limited, and can be appropriately selected depending on the value of "SOS+SOU" (described later) to be adjusted.
The lower limit of the content of the second fat or oil is, for example, preferably 50% by mass or more, and more preferably 60% by mass or more, based on the fat or oil in the fat or oil composition.
The upper limit of the content of the second fat or oil is, for example, preferably 95% by mass or less, and more preferably 85% by mass or less, based on the fat or oil in the fat or oil composition.

The blending ratio of the first oil and fat to the second oil and fat in the oil and fat composition is not particularly limited, but the effects of the present invention are more likely to be achieved by increasing the ratio of the second oil and fat (particularly, palm-based oil and fat) to the first oil and fat.
For example, the ratio of the mass of the second oil/fat to the mass of the first oil/fat (second oil/first oil/fat) is preferably 1 or more and 10 or less, more preferably 2 or more and 5 or less.

(Triglyceride composition of the oil composition)
The oil and fat composition of the present invention contains at least an SOS triglyceride and an SOU triglyceride, the total amount of which is adjusted to 34% by mass or more and 41% by mass or less based on the oil and fat in the oil and fat composition.

In this specification, "triglyceride" refers to a structure in which one molecule of glycerol is linked to three molecules of fatty acid via ester bonds. The "1st," "2nd," and "3rd" positions of a triglyceride refer to the positions of the ester bonds in the glycerol.

The triglyceride composition that can be used in the present invention is described in detail below.

[SOS type triglycerides and SOU type triglycerides]
In the present invention, the term "SOS triglyceride" means a triglyceride in which saturated fatty acids (S) having 16 or more carbon atoms are ester-bonded to the 1st and 3rd positions of the triglyceride, and oleic acid (O) is ester-bonded to the 2nd position of the triglyceride.
In the present invention, the term "SOU triglyceride" means a triglyceride in which a saturated fatty acid (S) having 16 or more carbon atoms is ester-bonded to the 1st position of the triglyceride, oleic acid (O) is ester-bonded to the 2nd position of the triglyceride, and an unsaturated fatty acid (U) having 16 or more carbon atoms is ester-bonded to the 3rd position of the triglyceride.

In the present invention, the saturated fatty acid (S) having 16 or more carbon atoms, which is a constituent fatty acid in the oil or fat of the present invention, is not particularly limited, and examples thereof include palmitic acid (number of carbon atoms: 16), stearic acid (number of carbon atoms: 18), arachidic acid (number of carbon atoms: 20), behenic acid (number of carbon atoms: 22), and lignoceric acid (number of carbon atoms: 24).
Among the above, preferred saturated fatty acids (S) having 16 or more carbon atoms are palmitic acid (having 16 carbon atoms) and stearic acid (having 18 carbon atoms).

The saturated fatty acid (S), which is a constituent fatty acid in the oil or fat of the present invention, may contain one type of saturated fatty acid or may contain two or more types of saturated fatty acids.

In the present invention, the unsaturated fatty acids (U) having 16 or more carbon atoms, which are the constituent fatty acids in the oils and fats of the present invention, are not particularly limited, and examples thereof include palmitoleic acid (16:1), heliconic acid (16:3), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), eicosenoic acid (20:1), erucic acid (22:1), and selacholeic acid (24:1). The numerical notation in the above brackets indicates the number of carbon atoms of the fatty acid on the left side and the number of double bonds on the right side. For example, "(16:1)" means that the number of carbon atoms is "16" and the number of double bonds is "1".
Of the above, preferred unsaturated fatty acids (U) having 16 or more carbon atoms are oleic acid (18:1), linoleic acid (18:2), and linolenic acid (18:3).

The unsaturated fatty acid (U), which is a constituent fatty acid in the oil or fat of the present invention, may contain one type of unsaturated fatty acid or may contain two or more types of unsaturated fatty acids.

In the present invention, the total amount of SOS triglycerides and SOU triglycerides (hereinafter also referred to as "SOS+SOU") relative to the entire oil and fat composition is 34 mass % or more and 41 mass % or less.
The lower limit of "SOS+SOU" is preferably 35% by mass or more, and more preferably 37% by mass or more.

In the present invention, the content of SOS triglycerides in the entire oil and fat composition is not particularly limited as long as "SOS + SOU" satisfies the above range, but from the viewpoint of making it easier to achieve the flavor improvement effect and the like according to the present invention, the content is preferably 15% by mass or more and 25% by mass or less, more preferably 17% by mass or more and 20% by mass or less, relative to the oil and fat in the oil and fat composition.

In the present invention, the content of SOU triglycerides in the entire oil and fat composition is not particularly limited as long as "SOS + SOU" satisfies the above range, but from the viewpoint of making it easier to achieve the flavor improvement effect and the like according to the present invention, the content is preferably 15% by mass or more and 25% by mass or less, more preferably 18% by mass or more and 23% by mass or less, relative to the oil and fat in the oil and fat composition.

In the present invention, the method for adjusting the value of "SOS+SOU" is not particularly limited, but it can be adjusted to a desired value, for example, by adjusting the ratio of the first oil and the second oil (described later).

From the viewpoint of easily adjusting "SOS+SOU" to a desired value and easily obtaining an oil and fat composition that favorably improves the flavor and texture specific to foods and beverages, the second oil and fat preferably contains a palm-based oil and fat, more preferably contains palm oil, palm fractionated soft part interesterified oil and fat, palm fractionated soft oil, palm fractionated mid-melting point oil, or palm fractionated hard oil, and particularly preferably contains palm oil and palm fractionated soft part interesterified oil and fat.
In such a case, from the viewpoint that the texture improving effect and the like of the present invention can be more easily achieved, the content of palm oil is preferably from 1 mass % to 70 mass % inclusive, more preferably from 10 mass % to 65 mass % inclusive, even more preferably from 20 mass % to 60 mass % inclusive, and particularly preferably from 30 mass % to 55 mass % inclusive, relative to the oil and fat in the oil and fat composition.
From the viewpoint of making it easier to achieve the texture improving effect, etc., of the present invention, the content of the palm fractionated soft part interesterified oil and fat is preferably 1 mass % or more and 70 mass % or less, more preferably 10 mass % or more and 60 mass % or less, even more preferably 15 mass % or more and 50 mass % or less, and particularly preferably 20 mass % or more and 40 mass % or less, based on the oil and fat in the oil and fat composition.

From the viewpoint of making it easy to adjust the ratio of SOS triglycerides in the oil and fat composition to a desired value and to obtain an oil and fat composition that satisfactorily improves the flavor and texture specific to foods and beverages, the second oil and fat preferably contains a palm-based oil and fat, more preferably contains palm oil, palm fractionated soft part interesterified oil and fat, palm fractionated soft oil, palm fractionated mid-melting point oil, or palm fractionated hard oil, and particularly preferably contains palm oil and palm fractionated soft part interesterified oil and fat.
In such a case, from the viewpoint that the texture improving effect and the like of the present invention can be more easily achieved, the content of palm oil is preferably from 1 mass % to 70 mass % inclusive, more preferably from 10 mass % to 65 mass % inclusive, even more preferably from 20 mass % to 60 mass % inclusive, and particularly preferably from 30 mass % to 55 mass % inclusive, relative to the oil and fat in the oil and fat composition.
From the viewpoint of making it easier to achieve the texture improving effect, etc., of the present invention, the content of the palm fractionated soft part interesterified oil and fat is preferably 1 mass % or more and 70 mass % or less, more preferably 10 mass % or more and 60 mass % or less, even more preferably 15 mass % or more and 50 mass % or less, and particularly preferably 20 mass % or more and 40 mass % or less, based on the oil and fat in the oil and fat composition.

From the viewpoint of making it easy to adjust the ratio of SOU triglycerides in the oil and fat composition to a desired value and to obtain an oil and fat composition that favorably improves the flavor and texture specific to foods and beverages, the second oil and fat preferably contains palm oil, palm fractionated soft part interesterified oil and fat, palm fractionated soft oil, palm fractionated mid-melting point oil, or palm fractionated hard oil, and more preferably contains palm oil and palm fractionated soft part interesterified oil and fat.
In such a case, from the viewpoint that the texture improving effect and the like of the present invention can be more easily achieved, the content of palm oil is preferably from 1 mass % to 70 mass % inclusive, more preferably from 10 mass % to 65 mass % inclusive, even more preferably from 20 mass % to 60 mass % inclusive, and particularly preferably from 30 mass % to 55 mass % inclusive, relative to the oil and fat in the oil and fat composition.
From the viewpoint of making it easier to achieve the texture improving effect, etc., of the present invention, the content of the palm fractionated soft part interesterified oil and fat is preferably 1 mass % or more and 70 mass % or less, more preferably 10 mass % or more and 60 mass % or less, even more preferably 15 mass % or more and 50 mass % or less, and particularly preferably 20 mass % or more and 40 mass % or less, based on the oil and fat in the oil and fat composition.

[SUS triglyceride]
In the present invention, the term "SUS triglyceride" refers to a triglyceride in which a saturated fatty acid (S) having 16 or more carbon atoms is ester-bonded to the 1st and 3rd positions of the triglyceride, and an unsaturated fatty acid (U) having 16 or more carbon atoms is ester-bonded to the 2nd position of the triglyceride.

In the present invention, the content of SUS triglycerides in the entire oil and fat composition is not particularly limited, but from the viewpoint of more easily achieving the flavor improving effect and the like of the present invention, the content is preferably 15% by mass or more and 30% by mass or less, more preferably 20% by mass or more and 24% by mass or less, relative to the oil and fat in the oil and fat composition.

From the viewpoint of making it easy to adjust the ratio of SUS triglycerides in the oil and fat composition to a desired value and to obtain an oil and fat composition that favorably improves the flavor and texture specific to foods and beverages, the second oil and fat preferably contains a palm-based oil and fat, more preferably contains palm oil, palm fractionated soft part interesterified oil and fat, palm fractionated soft oil, palm fractionated mid-melting point oil, or palm fractionated hard oil, and particularly preferably contains palm oil and palm fractionated soft part interesterified oil and fat.
In such a case, from the viewpoint that the texture improving effect and the like of the present invention can be more easily achieved, the content of palm oil is preferably from 1 mass % to 70 mass % inclusive, more preferably from 10 mass % to 65 mass % inclusive, even more preferably from 20 mass % to 60 mass % inclusive, and particularly preferably from 30 mass % to 55 mass % inclusive, relative to the oil and fat in the oil and fat composition.
From the viewpoint of making it easier to achieve the texture improving effect, etc., of the present invention, the content of the palm fractionated soft part interesterified oil and fat is preferably 1 mass % or more and 70 mass % or less, more preferably 10 mass % or more and 60 mass % or less, even more preferably 15 mass % or more and 50 mass % or less, and particularly preferably 20 mass % or more and 40 mass % or less, based on the oil and fat in the oil and fat composition.

In the present invention, the content of various triglycerides in the oil and fat composition can be calculated by the method shown in the Examples.

[Other triglycerides]
The oil and fat composition of the present invention may contain other triglycerides besides the above-mentioned triglycerides (SOS triglycerides, SOU triglycerides, and SUS triglycerides) within the range that does not impair the effects of the present invention. The other triglycerides may be contained alone or in combination of two or more kinds.

Other triglycerides include POP triglycerides, PPO triglycerides, UUU triglycerides, SSS triglycerides, etc.

In the present invention, "POP triglyceride" means a triglyceride in which palmitic acid is ester-linked to the 1st and 3rd positions of the triglyceride, and oleic acid (O) is ester-linked to the 2nd position of the triglyceride.

In the present invention, the content of POP triglycerides in the entire oil and fat composition is not particularly limited, but from the viewpoint of more easily achieving the flavor improving effect and the like according to the present invention, the content is preferably 9% by mass or more and 18% by mass or less, more preferably 13% by mass or more and 16% by mass or less, relative to the oil and fat in the oil and fat composition.

In the present invention, "PPO-type triglyceride" means a triglyceride in which palmitic acid is ester-bonded to the 1st and 2nd positions of the triglyceride, and oleic acid (O) is ester-bonded to the 3rd position of the triglyceride.

In the present invention, the content of PPO triglycerides in the entire oil and fat composition is not particularly limited, but from the viewpoint of more easily achieving the flavor improving effect and the like of the present invention, the content is preferably 2% by mass or more and 10% by mass or less, more preferably 4% by mass or more and 7% by mass or less, relative to the oil and fat in the oil and fat composition.

When the oil composition of the present invention contains a POP triglyceride and a PPO triglyceride, the ratio of the mass of the POP triglyceride in the oil composition to the mass of the PPO triglyceride in the oil composition (hereinafter also referred to as "POP/PPO") is preferably 0.5 or more and 8 or less, more preferably 1 or more and 5 or less, and even more preferably 2 or more and 3 or less, from the viewpoint that the flavor improving effect and the like of the present invention is more easily achieved.

From the viewpoint of easily adjusting the "POP/PPO" to a desired value and easily obtaining an oil and fat composition that satisfactorily improves the flavor and texture specific to foods and beverages, the second oil and fat preferably contains a palm-based oil and fat, and more preferably contains a combination of a palm-based oil and fat (palm oil, palm fractionated soft oil, palm fractionated mid-melting point oil, or palm fractionated hard oil) and a palm fractionated soft part interesterified oil and fat.

In the present invention, "UUU triglyceride" means a triglyceride in which an unsaturated fatty acid (U) having 16 or more carbon atoms is ester-bonded to the 1st, 2nd, and 3rd positions of the triglyceride.

In the present invention, the content of UUU triglycerides in the entire oil and fat composition is not particularly limited, but from the viewpoint of easily obtaining an oil and fat composition that satisfactorily improves the flavor of foods and beverages and the texture specific to foods and beverages, the lower the content, the more preferable. The content of UUU triglycerides in the entire oil and fat composition is, for example, preferably 5% by mass or more and 30% by mass or less, more preferably 8% by mass or more and 20% by mass or less, and even more preferably 10% by mass or more and 15% by mass or less, based on the fats and oils in the oil and fat composition.

From the viewpoint that it is easy to adjust the ratio of UUU-type triglycerides in the oil composition to a desired value and it is easy to obtain an oil composition that satisfactorily improves the flavor of foods and beverages and the texture specific to foods and beverages, it is preferable to limit the amount of oils and fats having an iodine value of 100 or more to a small amount (for example, 30% by mass or less of the oils and fats in the oil composition), and it is more preferable not to include any oils and fats having an iodine value of 100 or more.

In the present invention, "SSS triglyceride" means a triglyceride in which a saturated fatty acid (S) having 16 or more carbon atoms is ester-bonded to the 1st, 2nd, and 3rd positions of the triglyceride.

In the present invention, the content of SSS triglycerides in the entire oil and fat composition is not particularly limited, but from the viewpoint of more easily achieving the texture improving effect of the present invention, the content is preferably 5% by mass or more and 20% by mass or less, more preferably 7% by mass or more and 15% by mass or less, relative to the oil and fat in the oil and fat composition.

From the viewpoint of making it easy to adjust the proportion of SSS triglycerides in the oil and fat composition to a desired value and to obtain an oil and fat composition that favorably improves the flavor and texture specific to foods and beverages, the second oil and fat preferably contains an oil and fat having an iodine value of 2 or less, more preferably contains palm oil, palm fractionated soft part interesterified oil, extremely hardened palm oil, or extremely hardened rapeseed oil, even more preferably contains palm extremely hardened oil, and particularly preferably contains palm oil, palm fractionated soft part interesterified oil, and extremely hardened palm oil.
In such a case, from the viewpoint of more easily achieving the texture improving effect and the like according to the present invention, the content of the extremely hardened palm oil is preferably 0.1 mass % or more and 10 mass % or less, more preferably 0.3 mass % or more and 5 mass % or less, based on the oil and fat in the oil and fat composition.

(Other ingredients)
The oil and fat composition of the present invention may contain components other than oils and fats (food additives, etc.) within the scope of not impairing the effects of the present invention. Examples of such components include emulsifiers, sugars, thickening stabilizers, proteins, alcohols, taste components (yeast extract, etc.), colorants, flavors (fragrances), enzymes, etc. These may be used alone or in combination of two or more.

The types and amounts of other ingredients can be selected appropriately depending on the effect you want to achieve.

When the oil composition contains components other than fats and oils, the blending amounts of the components are set so that a sufficient amount of the fats and oils in the oil composition is blended in the oil composition, from the viewpoint of easily achieving the effects of the present invention.
For example, when the oil/fat composition is composed of an oil phase, the content of the oil/fat relative to the entire oil/fat composition is preferably 98.5% by mass or more, more preferably 99.5% by mass or more.
For example, when the oil composition is an emulsion (i.e., a mixture of an oil phase and an aqueous phase), the content of the oil in the entire oil composition is preferably 70% by mass or more, more preferably 80% by mass or more.

From the viewpoint of easily achieving the effects of the present invention, the oil and fat composition of the present invention preferably comprises a first oil and fat and a second oil and fat.

<Form of oil composition>
The form of the oil composition of the present invention is not particularly limited, and may be a composition containing only an oil phase, or an emulsion containing an oil phase and an aqueous phase. The oil composition of the present invention may be either a liquid or a solid. The oil composition may be dried depending on the purpose.

<Method of producing oil and fat composition>
The oil and fat composition of the present invention is not particularly limited, but can usually be produced by melting the above-mentioned oil and fat under heating, adding other components to the melted oil and fat as necessary, and dispersing them uniformly by a known method. When the oil and fat to be blended in the oil and fat composition of the present invention is a plastic oil and fat, the oil and fat composition of the present invention can be obtained by a method of rapidly plasticizing the oil and fat using a Votator, Combinator, Perfector, Nexus, Polaron, Lonoter, etc.

<Properties and uses of the oil composition>
The oil and fat composition of the present invention can improve the flavor and texture specific to the food and drink to which the oil and fat composition is blended. The presence or absence and degree of flavor and texture are determined by the sensory evaluation shown in the examples.

There are no particular limitations on the subject to which the oil and fat composition of the present invention can be added, and the composition can be added to any food or drink.
When the compound is to be blended with a beverage, examples of the beverage include various soups (corn soup, consomme soup, vegetable soup, etc.).
When the subject of blending is food, examples of the food include cooked foods, bread, Japanese and Western confectionery, roux (curry roux, stew roux, etc.), fillings for side dishes, etc. Examples of cooked foods include fried foods (pork cutlets, croquettes, French fries, fried chicken, tempura, etc.), stir-fried foods (fried rice, stir-fried vegetables, etc.), etc. Of these, for fried foods and stir-fried foods, the oil and fat composition of the present invention can be easily blended into the food by using the oil and fat composition of the present invention as a frying oil or stir-frying oil rather than blending it directly into the ingredients.

For example, when the oil or fat composition of the present invention is to be blended into soup, it is possible to enhance the flavor derived from the soup's ingredients, while improving the soup's specific texture (e.g. smoothness in the throat).
When the oil and fat composition of the present invention is to be blended with fried foods, it is possible to enhance the flavor derived from the ingredients of the fried foods while improving the texture (crispness, etc.) specific to fried foods.
When the oil and fat composition of the present invention is blended with bread, it is possible to enhance the flavor derived from the ingredients of the bread while improving the texture (melt in the mouth, etc.) specific to the bread.

The amount of the oil composition of the present invention to be blended into the food or beverage to which it is to be blended is not particularly limited and can be appropriately selected depending on the degree of effect to be obtained.

When the oil and fat composition of the present invention is to be blended into a beverage, the oil and fat composition of the present invention may be blended in an amount of preferably 0.1% by mass or more, more preferably 0.5% by mass or more, based on the entire beverage.
The upper limit of the blending amount of the oil and fat composition of the present invention is not particularly limited, but the blending amount does not need to be excessive, and may be blended in an amount of preferably 10 mass % or less, more preferably 5 mass % or less, based on the total blending target.

When the oil and fat composition of the present invention is to be blended into a food product, the oil and fat composition of the present invention may be blended in an amount of preferably 1% by mass or more, more preferably 2% by mass or more, based on the entire target.
The upper limit of the blending amount of the oil and fat composition of the present invention is not particularly limited, but the blending amount does not need to be excessive, and may be blended in an amount of preferably 20 mass % or less, more preferably 15 mass % or less, based on the total blending target.

When the oil and fat composition of the present invention is to be blended into a fried food or a stir-fried food, the oil and fat composition of the present invention can be easily blended into the food material to be fried or stir-fried by preparing the fried food or stir-fried food using an oil and fat containing the oil and fat composition of the present invention.
In such cases, the oil or fat containing the oil or fat composition of the present invention preferably contains 30% by mass or more of the oil or fat composition of the present invention relative to the total oil or fat, more preferably 50% by mass or more, and even more preferably consists of the oil or fat composition of the present invention.

The oil and fat composition of the present invention can be used as a seasoning oil, a seasoning, a flavor oil, etc. The oil and fat composition of the present invention may be used as a substitute for conventionally known seasoning oils, seasonings, flavor oils, etc., or may be used in combination with these conventional products.

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

<Preparation of oil and fat composition-1>
Oil and fat compositions (oil and fat compositions consisting of an oil phase) having the compositions shown in the section "Oil and fat composition" of Tables 1 to 3 were prepared by the following method. The units of values in the section "Oil and fat composition" of Tables 1 to 3 are "mass %".

Each oil composition was prepared by mixing and stirring the oils and fats shown in the "Oil and fat composition" section of Tables 1 to 3, adjusting the temperature of the resulting mixture to 70°C, and then quenching and kneading it in a combinator.

(Raw material oils and fats)
Details of the raw material fats and oils used are as follows.

[Oils and fats corresponding to "first oils and fats"]
Pork fat: Iodine value 60
Beef tallow: Iodine value 51

[Oils and fats corresponding to "second oils and fats"]
Palm oil: Iodine value 52
Palm fractionated soft part interesterified oil: iodine value 56
Hardened palm oil: Iodine value 2
Soft palm fractionated oil: Iodine value 56
Fractionated palm oil: Iodine value 46
Fractionated palm oil: Iodine value 34
Rapeseed oil: Iodine value 115
Hardened rapeseed oil: iodine value 2

The iodine value of each oil was measured based on "2.3.4.1-2013 Iodine Value (Weiss-Cyclohexane Method)" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society, a public interest incorporated association).

(Analysis of triglyceride composition)
The constituent fatty acids of the triglycerides in each oil and fat composition were analyzed based on gas chromatography (Standard Methods for the Analysis of Fats, Oils, and Related Materials (Japan Oil Chemists' Society) "2.4.2.2-2013 Fatty Acid Composition (FID Temperature Programmed Gas Chromatography)" and "Recommendation 2-2013 2nd Fatty Acid Composition"). Based on the analysis results, the content of each triglyceride was calculated.
The results are shown in the "TG composition" section of Tables 1 to 3.

The meaning of each item in the "TG composition" in Tables 1 to 3 is as follows (wherein "S" means saturated fatty acid having 16 or more carbon atoms, "O" means oleic acid, "U" means unsaturated fatty acid having 16 or more carbon atoms, and "P" means palmitic acid).
"SOS+SOU": The ratio of the total amount of SOS triglycerides and SOU triglycerides to the total fatty acids in the oil composition (unit: mass%)
"SUS": The ratio of the amount of SUS triglycerides to the total fatty acids in the oil composition (unit: mass%)
"SOS": The ratio of the amount of SOS triglycerides to the total fatty acids in the oil composition (unit: mass%)
"POP/PPO": the ratio of the amount of POP-type triglycerides to the amount of PPO-type triglycerides in the total constituent fatty acids of the second fat or oil contained in the oil or fat composition. "UUU": the ratio of the total amount of UUU-type triglycerides to the total constituent fatty acids in the oil or fat composition (unit: mass%).
"SSS": The ratio of the total amount of SSS triglycerides to the total fatty acids in the oil composition (unit: mass%)

<Food and drink preparation-1>
Using each of the oil and fat compositions obtained above, three types of food and drink products (pork cutlet, bread, and soup) were prepared based on the following method.

(Making tonkatsu)
7000 g of each of the oil and fat compositions obtained above was placed in a fryer and heated to 180°C. Frozen pork cutlets (product name "Sangen Pork Thick-Cut Loin Cutlet 200", manufactured by Ajinomoto Frozen Foods Co., Ltd.) were then placed in the oil and fat composition and fried for 8 minutes.
After deep-frying, the meat was removed from the fryer and allowed to cool in an incubator adjusted to 25° C. for 10 minutes to obtain pork cutlets.

(Bread making)
The water in which yeast had been dispersed, yeast food, and strong flour were placed in a mixer bowl, and mixed and fermented using a hook to obtain a sponge dough.
Next, the ingredients for the kneading mixture (all ingredients except the oil composition) and the sponge dough were added, and mixed at low speed for 3 minutes and at medium-low speed for 3 minutes, and then the oil composition was added, and mixed at low speed for another 3 minutes and at medium-low speed for 4 minutes to obtain bread dough. The kneading temperature was set at 28°C.
After that, the dough was left to stand for 20 minutes, divided, and rested for another 20 minutes. The dough was rolled out to 5 mm using a molder, formed into a roll mold, placed in a one-loaf mold, and proofed for 45 minutes at 38°C and 80% humidity. It was then baked at 200°C for 30 minutes to obtain bread (sliced bread).
[Bread recipe]
・Medium dough combination Strong flour 70 parts by mass Yeast 2.5 parts by mass Yeast food 0.1 part by mass Water 40 parts by mass ・Kneading mixture Strong flour 30 parts by mass Caster sugar 6 parts by mass Salt 1.8 parts by mass Skim milk powder 2 parts by mass Oil and fat composition 5 parts by mass Water 25 parts by mass

(Preparing the soup)
To 14 g of commercially available powdered soup, 150 ml of boiling water and 4.5 g of each of the oil and fat compositions obtained above were added and stirred to obtain soup.

<Sensory evaluation of food and beverages-1>
The flavor and texture of each of the foods and beverages obtained above were evaluated based on the following criteria. The results are shown in the "Evaluation" section of Tables 1 to 3.

The sensory evaluation below was conducted through the selection of the panel shown below and discussion among the panel.
A five-taste (sweet, sour, salty, bitter, umami) discrimination test, a taste concentration difference discrimination test, a food taste discrimination test, and a standard olfactory test were conducted, and 12 panelists (five men and seven women in their 20s to 40s) who were deemed to be suitable for each test were selected.
Next, before conducting the sensory evaluation, the entire panel discussed the results in advance to ensure that each panel had a common understanding of the characteristics of each evaluation item. In order to eliminate panel bias in the sensory evaluation and to increase the accuracy of the evaluation, the test lot numbers and contents of the samples were presented randomly to the panelists without their knowledge.

(Sensory evaluation of tonkatsu)
The flavor and crispness of each of the resulting tonkatsu were evaluated according to the following criteria.

[Pork cutlet flavor]
⊚+: Of the 12 panelists, 10 or more panelists rated the flavor as being very good, neither too heavy nor too bland, and highlighting the flavor derived from the ingredients, etc.
⊚: Of the 12 panelists, 8 to 9 people rated the flavor as being neither too heavy nor too bland, with the flavor derived from the ingredients etc. standing out as being very good.
○: Of the 12 panelists, 6 to 7 people rated the flavor as being very good, neither too heavy nor too bland, and highlighting the flavor derived from the ingredients, etc.
△: Of the 12 panelists, 4 to 5 people rated the flavor as being very good, neither too heavy nor too bland, and highlighting the flavor derived from the ingredients.
×: Of the 12 panelists, 3 or less panelists rated the flavor as being very good, neither too heavy nor too bland, and highlighting the flavor derived from the ingredients, etc.

[Crispness of tonkatsu]
◎+: Of the 12 panelists, 10 or more evaluated the product as crisp.
⊚: Of the 12 panelists, 8 to 9 people rated the product as crisp.
◯: Of the 12 panelists, 6 to 7 people rated the product as crisp.
△: Of the 12 panelists, 4 to 5 people rated it as crisp.
×: Of the 12 panelists, 3 or less evaluated the texture as crisp.

(Sensory evaluation of bread)
The flavor and melt-in-the-mouth texture of each bread obtained were evaluated according to the following criteria.

[Bread flavor]
⊚+: Of the 12 panelists, 10 or more panelists rated the flavor as being very good, neither too heavy nor too bland, and highlighting the flavor derived from the ingredients, etc.
⊚: Of the 12 panelists, 8 to 9 people rated the flavor as being neither too heavy nor too bland, with the flavor derived from the ingredients etc. standing out as being very good.
○: Of the 12 panelists, 6 to 7 people rated the flavor as being very good, neither too heavy nor too bland, and highlighting the flavor derived from the ingredients, etc.
△: Of the 12 panelists, 4 to 5 people rated the flavor as being very good, neither too heavy nor too bland, and highlighting the flavor derived from the ingredients.
×: Of the 12 panelists, 3 or less panelists rated the flavor as being very good, neither too heavy nor too bland, and highlighting the flavor derived from the ingredients, etc.

[Bread melts in your mouth]
⊚+: Of the 12 panelists, 10 or more evaluated the product as having good meltability in the mouth.
⊚: Of the 12 panelists, 8 to 9 people rated the product as having good meltability in the mouth.
Good: Of the 12 panelists, 6 to 7 people rated the product as having good meltability in the mouth.
△: Of the 12 panelists, 4 to 5 people rated the melt-in-the-mouth texture as good.
×: Of the 12 panelists, 3 or less panelists evaluated the melting in the mouth as good.

(Sensory evaluation of soup)
The flavor and smoothness of each of the resulting soups were evaluated according to the following criteria.

[Soup flavor]
⊚+: Of the 12 panelists, 10 or more panelists rated the flavor as being very good, neither too heavy nor too bland, and highlighting the flavor derived from the ingredients, etc.
⊚: Of the 12 panelists, 8 to 9 people rated the flavor as being neither too heavy nor too bland, with the flavor derived from the ingredients etc. standing out as being very good.
○: Of the 12 panelists, 6 to 7 people rated the flavor as being very good, neither too heavy nor too bland, and highlighting the flavor derived from the ingredients, etc.
△: Of the 12 panelists, 4 to 5 people rated the flavor as being very good, neither too heavy nor too bland, and highlighting the flavor derived from the ingredients.
×: Of the 12 panelists, 3 or less panelists rated the flavor as being very good, neither too heavy nor too bland, and highlighting the flavor derived from the ingredients, etc.

[Smoothness of soup]
⊚+: Of the 12 panelists, 10 or more evaluated that the drink went down smoothly.
⊚: Of the 12 panelists, 8 to 9 people rated the beverage as smooth on the throat.
Good: Of the 12 panelists, 6 to 7 people rated the drink as smooth on the throat.
Δ: Of the 12 panelists, 4 to 5 people rated the drink as smooth on the throat.
×: Of the 12 panelists, 3 or less evaluated the smoothness of the drink.

As shown in Tables 1 to 3, the oil and fat composition satisfying all of the requirements of the present invention was able to improve the flavor and texture specific to the food and drink.
This effect was more pronounced when at least palm oil and palm fractionated soft part interesterified oil were blended as the second oil and fat, and was particularly pronounced when at least palm oil, palm fractionated soft part interesterified oil, and palm extremely hardened oil were blended as the second oil and fat.

As shown in Comparative Example 3, if lard or beef tallow was not added and the triglyceride content requirements stipulated in the present invention were not met, the flavor and texture of the food or beverage would be impaired.

As shown in Comparative Example 4, if lard or beef tallow was not added, the flavor and/or texture of the food or beverage was impaired even if the triglyceride content requirements stipulated in the present invention were met.

As shown in Comparative Examples 1, 2, and 5 to 13, even when lard or beef tallow was added, the flavor and/or texture of the food or beverage was impaired unless the triglyceride content requirement stipulated in the present invention was met.

<Preparation of oil and fat composition-2>
An oil composition (emulsion consisting of an oil phase and an aqueous phase) having the composition shown in the "Oil composition" section of Table 4 was prepared by the following method. Note that the components used and the meanings of the values in the table are the same as those in <Preparation of oil composition-1> above.
However, in Table 4, the units of the numerical values in the "Aqueous Phase Composition" section are "mass %", and the "Total" section is the sum of the numerical values of the "Oil and Fat Composition" and the "Aqueous Phase Composition" (unit: mass %).

The emulsion was made by adding the water phase (a mixture of the components shown in the "Aqueous Phase Composition" section) to the oil phase (a mixture of the components shown in the "Oil and Fat Composition" section), stirring with a propeller stirrer to emulsify into a water-in-oil type, and then rapidly cooling and kneading with a combinator.

<Food and drink preparation-2>
Using the oil and fat composition obtained above, three types of food and drink (pork cutlet, bread, and soup) were prepared in the same manner as in <Preparation of food and drink-1> above.

<Sensory evaluation of food and beverages-2>
The flavor and texture of each of the foods and beverages obtained above were evaluated in the same manner as in <Sensory evaluation of foods and beverages-1> above. The results are shown in the "Evaluation" section of Table 4.

As shown in Table 4, the oil and fat composition that satisfies all the requirements of the present invention can improve the flavor and texture of the food and beverage even if it is in the form of an emulsion.

Claims (5)

One or more first fats and oils selected from the group consisting of lard, beef tallow, and processed fats and oils thereof;
A second oil and fat which is a vegetable oil and fat and contains extremely hardened palm oil ,
The total amount of SOS triglycerides and SOU triglycerides is 34% by mass or more and 41% by mass or less based on the fats and oils in the oil-and-fat composition;
The content of the palm extremely hardened oil is 0.1% by mass or more and 10% by mass or less with respect to the oil and fat in the oil and fat composition.
An oil or fat composition (wherein "S" means a saturated fatty acid having 16 or more carbon atoms, "O" means oleic acid, and "U" means an unsaturated fatty acid having 16 or more carbon atoms). The oil composition according to claim 1, wherein the content of the first oil is 5% by mass or more and 50% by mass or less based on the amount of the oil in the oil composition. The oil composition according to claim 1 or 2, wherein the content of SUS triglycerides is 15% by mass or more and 30% by mass or less based on the oil in the oil composition. The oil composition according to any one of claims 1 to 3, wherein the content of the SOS triglyceride is 15% by mass or more and 25% by mass or less relative to the oil in the oil composition. The oil composition according to any one of claims 1 to 4, wherein the second oil is a palm-based oil.