JP7717451B2 - oil composition - Google Patents

Description

The present invention relates to an oil or fat composition.

It is known that alpha-linolenic acid (C18:3, ALA), which is abundant in flaxseed, is converted into the highly physiologically active eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) once it enters the body, and in recent years, various functional oils rich in alpha-linolenic acid have been proposed (for example, Patent Document 1).

However, fats and oils rich in α-linolenic acid have very low oxidation stability and easily produce unpleasant odors. Therefore, antioxidants such as tocopherol, rosemary extract, ascorbic acid fatty acid esters, catechin, and lecithin are usually added to the fats and oils to prevent deterioration of the flavor of the fats and oils. In addition, flavor oils such as roasted sesame oil are sometimes added to improve the flavor.
For example, Patent Document 2 proposes an oil and fat composition in which roasted sesame oil containing 2-methylpyrazine is blended to suppress unpleasant odors caused by α-linolenic acid and the like, and Patent Document 3 proposes an oil and fat composition in which a trace amount of roasted oil such as roasted sesame oil is added to odorous oils such as soybean oil and perilla oil, thereby suppressing the unpleasant odor of the odorous oil without imparting the flavor of the roasted oil.

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

Japanese Patent Application Laid-Open No. 2002-138297 Japanese Patent Application Laid-Open No. 2019-170301 Patent No. 5439180

The present inventors have considered that oils and fats having the unique aroma of sesame oil and rich in α-linolenic acid would be useful as edible oils and fats that combine a favorable flavor and high functionality. However, when sesame oil flavoring or sesame oil was added to obtain an oil and fat rich in α-linolenic acid having the aroma of sesame oil, the inventors discovered that there was a problem in that the aroma weakened over time, particularly under light exposure.
Therefore, the present invention relates to providing an oil rich in α-linolenic acid that retains the aroma of sesame oil even after storage under exposure to light.

The inventors conducted extensive research to solve the above-mentioned problems and discovered that by incorporating a vitamin C fatty acid ester and a sesame oil flavoring and/or sesame oil into an oil rich in α-linolenic acid, the aroma of sesame oil can be maintained or enhanced even when stored under light exposure.

That is, the present invention provides a composition comprising the following components (A), (B) and (C):
The present invention provides an oil and fat composition containing (A) an oil and fat in which 40 to 70 mass % of the constituent fatty acids are α-linolenic acid, (B) a vitamin C fatty acid ester, and (C) a sesame oil flavoring, sesame oil, or a combination thereof.

The present invention provides an oil and fat composition that retains the pleasant aroma of sesame oil even after storage under light exposure and has high functionality due to α-linolenic acid.

The oil and fat composition of the present invention contains (A) an oil and fat in which 40 to 70 mass% of the constituent fatty acids are α-linolenic acid. In this specification, "(A) an oil and fat in which 40 to 70 mass% of the constituent fatty acids are α-linolenic acid" is also referred to as "component (A) oil and fat."
From the viewpoint of usability, the content of the component (A) oil or fat in the oil or fat composition is preferably 10% by mass (hereinafter simply referred to as "%") or more, more preferably 15% or more, and is preferably 99.985% or less, more preferably 99.95% or less.
The content of the component (A) oil or fat in the oil or fat 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 oil or fat of component (A) is 40 to 70%. The content of α-linolenic acid in the fatty acids constituting the oil or fat is 40% or more, preferably 45% or more, more preferably 50% or more, and even more preferably 52% or more, from the viewpoint of effectively exhibiting effects and physiological effects, and is 70% or less, preferably 65% or less, and more preferably 60% or less, from the viewpoint of oxidation stability.
The content of α-linolenic acid in the fatty acids constituting the oil or fat of component (A) is 40 to 70%, preferably 45 to 70%, more preferably 50 to 65%, and even more preferably 52 to 60%.
The amount of fatty acid in this specification is the amount converted to free fatty acid.

In the present invention, the constituent fatty acids other than α-linolenic acid that constitute the fat or oil are not particularly limited, and may be either saturated fatty acids or unsaturated fatty acids.
From the viewpoints of flavor and industrial productivity of the oils and fats, the content of unsaturated fatty acids in the fatty acids constituting the oils and fats is preferably 60 to 100%, more preferably 70 to 100%, and even more preferably 80 to 99.5%. From the viewpoint of physiological effects, the number of carbon atoms of the unsaturated fatty acids is preferably 14 to 24, and more preferably 16 to 22.

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

Furthermore, the content of oleic acid (C18:1) in the fatty acids constituting the oil or fat is preferably 10% or more, and preferably 65% or less, more preferably 50% or less, and even more preferably 30% or less, from the viewpoint of industrial productivity.
The content of oleic acid in the fatty acids constituting the oil or fat is preferably 10 to 65%, more preferably 10 to 50%, and even more preferably 10 to 30%.

The total content of saturated fatty acids in the fatty acids constituting the oil or fat is preferably 30% or less, more preferably 20% or less, even more preferably 10% or less, even more preferably 7% or less, and is preferably 0.5% or more, from the viewpoints of appearance, physiological effects, and industrial productivity of the oil or fat.
The saturated fatty acid preferably has 14 to 24 carbon atoms, more preferably 16 to 22 carbon atoms.

In the present invention, the fat or oil contains one or more of monoacylglycerol, diacylglycerol, and triacylglycerol. There are no particular limitations on the type of fat or oil, 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 component (A) oils and fats, the more likely it is that (B) vitamin C fatty acid esters will be contained, thereby enhancing the aroma of sesame oil. Therefore, from the viewpoint of effectively exerting the effect, it is preferable for the oils and fats to contain a high content of diacylglycerol.
The content of diacylglycerol in the oil or fat, component (A), is preferably 15% or more, more preferably 20% or more, even more preferably 25% or more, even more preferably 30% or more, even more preferably 50% or more, even more preferably 60% or more, even more preferably 70% or more, and even more preferably 80% or more, from the viewpoint of the solubility of component (B) and the physiological effect, and is preferably 99.5% or less, more preferably 98% or less, even more preferably 95% or less, and even more preferably 90% or less, from the viewpoint of industrial productivity.
The content of diacylglycerol in the component (A) oil or fat is preferably 15 to 99.5%, more preferably 20 to 98%, even more preferably 25 to 98%, even more preferably 30 to 95%, even more preferably 50 to 95%, even more preferably 60 to 90%, even more preferably 70 to 90%, and even more preferably 80 to 90%.

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

From the viewpoints of flavor, industrial productivity of the oil, and oxidation stability, the content of monoacylglycerol in component (A) oils and fats is preferably 5% or less, more preferably 3% or less, even more preferably 2% or less, even more preferably 1.5% or less, and is preferably greater than 0%. The content of monoacylglycerol in the oils and fats may be 0%.

The content of free fatty acids or salts thereof in the oils and fats of component (A) is preferably 3% or less, more preferably 2% or less, even more preferably 1% or less, and is preferably more than 0%, from the viewpoints of flavor and oxidation stability. The content of free fatty acids or salts thereof in the oils and fats may be 0%.
The fatty acid composition of the triacylglycerol, diacylglycerol and monoacylglycerol may be the same or different.

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

In the present invention, the content of component (B) in the oil or fat composition is preferably 0.005% or more, more preferably 0.01% or more, and even more preferably 0.02% or more, from the viewpoint of effectively exhibiting the effects, and is preferably 0.2% or less, more preferably 0.15% or less, and even more preferably 0.1% or less, from the viewpoint of the solubility and flavor of component (B).
The content of component (B) in the oil or fat composition is preferably 0.005 to 0.2%, more preferably 0.01 to 0.15%, and even more preferably 0.02 to 0.1%.

In the present invention, the content of component (B) relative to the component (A) oil or fat is preferably 0.02% or more, more preferably 0.03% or more, and even more preferably 0.05% or more, from the viewpoint of effectively exhibiting the effects, and is preferably 0.3% or less, more preferably 0.2% or less, and even more preferably 0.1% or less, from the viewpoint of the solubility and flavor of component (B).
The content of component (B) relative to the component (A) oil or fat is preferably 0.02 to 0.3%, more preferably 0.03 to 0.2%, and even more preferably 0.05 to 0.1%, in order to effectively exhibit the effect.

When the content of diacylglycerol in the oil or fat, component (A), is 15% or more, the content of component (B) relative to component (A) is preferably 1% or less, more preferably 0.3% or less, and even more preferably 0.2% or less, from the viewpoint of the solubility and flavor of component (B), and is preferably 0.03% or more, more preferably 0.05% or more, and even more preferably 0.1% or more, from the viewpoint of effectively exhibiting the effects.
When the content of diacylglycerol in the component (A) oil or fat is 15% or more, the content of component (B) relative to component (A) is preferably 0.03 to 1%, more preferably 0.05 to 0.3%, even more preferably 0.05 to 0.2%, and still more preferably 0.1 to 0.2%.
On the other hand, when the content of triacylglycerol in the oil or fat of component (A) is 95% or more, the content of component (B) relative to the oil or fat of component (A) is preferably 0.005% or more, more preferably 0.01% or more, from the viewpoint of effectively exhibiting the effect, and is preferably 0.1% or less, more preferably 0.05% or less, and even more preferably 0.025% or less, from the viewpoint of suppressing precipitation of component (B).
When the content of triacylglycerol in the component (A) oil or fat is 95% or more, the content of component (B) relative to the component (A) oil or fat is 0.005 to 0.1%, more preferably 0.01 to 0.05%, and even 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 oil or fat to the content of component (B) in the oil or fat composition [(ALA)/(component (B))] is 400 or more, preferably 500 or more, from the viewpoint of the solubility of component (B), and is 14,000 or less, preferably 10,000 or less, more preferably 5,000 or less, even more preferably 3,000 or less, and even more preferably 2,000 or less, from the viewpoint of effectively exhibiting the effects.

The oil or fat composition of the present invention contains (C) a sesame oil flavoring, sesame oil, or a combination thereof. Hereinafter, in this specification, "sesame oil flavoring, sesame oil, or a combination thereof" will also be referred to as "component (C)."
As shown in the examples below, the inclusion of a sesame oil flavoring or sesame oil in the component (A) oil/fat results in the distinctive aroma of sesame oil. The aroma of sesame oil weakens over time under exposure to light. However, in the present invention, the inclusion of a vitamin C fatty acid ester in combination with a sesame oil flavoring and/or sesame oil maintains or enhances the aroma, resulting in an oil/fat composition that retains an excellent sesame oil aroma not only initially but also after storage under exposure to light. This is surprising in comparison with the aforementioned fact that "aroma weakens over time under exposure to light." Considering the reason for this, the aroma after storage under exposure was particularly pronounced, with the fragrant aroma of roasted sesame oil. Therefore, it is possible that the odorous components generated during storage under exposure in the oil/fat composition of the present invention change and contribute to the development of this aroma.

The sesame oil flavoring used in the present invention contains aroma components contained in sesame oil extracted from sesame (Sesamum indicum L.) seeds. Aldehydes, pyrazines, etc. are known as aroma components. There are no particular limitations on the type of sesame, and examples include white sesame, golden sesame, black sesame, and brown sesame. Roasted sesame may also be used.
The sesame oil flavoring may be naturally derived, synthetically derived, or a mixture thereof. Natural flavorings are preferred. Methods for producing sesame oil flavorings include compression and extraction. The sesame oil flavoring may be in the form of, for example, an oil-soluble form, an emulsion, or a powder.
As the sesame oil flavoring, commercially available products, preferably those for food and drink, can be used.
The sesame oil used in the present invention may be either roasted sesame oil obtained by pressing sesame seeds after roasting them or unroasted sesame oil obtained by pressing sesame seeds without roasting them.It may also be refined oil or fat that has undergone a refining process.

In the present invention, the content of component (C) in the oil and fat composition is preferably 0.01% or more, more preferably 0.03% or more, from the viewpoint of imparting sesame oil flavor and aroma, and is preferably 85% or less, from the viewpoint of α-linolenic acid intake.
The content of component (C) in the oil or fat composition is preferably 0.01 to 85%, more preferably 0.03 to 85%. Note that this content refers to the amount of either sesame oil flavoring or sesame oil when only one of them is contained, and refers to the total amount when both are contained.
In the present invention, when a sesame oil flavoring is used as component (C), the content of the sesame oil flavoring in the oil or fat composition is preferably 0.01% or more, more preferably 0.03% or more, from the viewpoint of imparting a sesame oil flavor, and is preferably 0.5% or less, more preferably 0.3% or less, from the viewpoint of imparting a natural sesame oil flavor.
When a sesame oil flavoring is used as component (C), the content of the sesame oil flavoring in the oil or fat composition is preferably 0.01 to 0.5%, more preferably 0.03 to 0.3%.
When sesame oil is used as component (C), the content of sesame oil in the oil and fat composition is preferably 20% or more, more preferably 25% or more, from the viewpoint of allowing the flavor of sesame oil to be felt, and is preferably 85% or less, more preferably 80% or less, from the viewpoint of α-linolenic acid intake.
When sesame oil is used as component (C), the content of sesame oil in the oil composition is preferably 20 to 85%, more preferably 25 to 80%.
The amount of a fragrance can be determined by gas chromatography, for example, headspace gas chromatography.

The oil and fat composition of the present invention can be obtained, for example, by adding component (B) and component (C), and optionally other components, to component (A) oil and fat, followed by appropriate heating, stirring, etc. Conventional edible oils and fats may also be added as needed.

The component (A) oil or fat can be obtained by an esterification reaction between a fatty acid derived from an oil or fat and glycerin, or by a transesterification reaction (glycerolysis) between an oil or fat and glycerin.
Esterification reactions and glycerolysis reactions are broadly classified into chemical methods using chemical catalysts such as alkali metals or their alloys, oxides or hydroxides of alkali metals or alkaline earth metals, and alkoxides of alkali metals or alkaline earth metals, and enzymatic methods using enzymes such as lipase.
Among these, from the viewpoint of controlling the fatty acid composition, an esterification reaction between fractionated fatty acids derived from fats and oils, which will be described later, and glycerin is preferred.

In the present invention, the oils and fats (edible oils and fats) may be either vegetable oils and fats or animal oils and fats. Examples include vegetable oils and fats such as soybean oil, rapeseed oil, safflower oil, rice oil, corn oil, sunflower oil, cottonseed oil, olive oil, peanut oil, Job's tears oil, wheat germ oil, perilla oil, linseed oil, perilla oil, chia seed oil, sacha inchi oil, walnut oil, kiwi seed oil, salvia seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, camellia oil, tea seed oil, borage oil, palm oil, palm olein, palm stearin, coconut oil, palm kernel oil, cacao butter, monkey fat, shea butter, and algae oil; animal oils and fats such as fish oil, lard, beef tallow, and butterfat; and interesterified oils, hydrogenated oils, and fractionated oils thereof.
Among these, vegetable oils are preferred from the viewpoint of ease of use, and liquid oils with excellent low-temperature resistance are more preferred, and it is even more preferred to use at least one oil selected from perilla oil, linseed oil, perilla oil, chia seed oil, and sacha inchi oil, which are rich in α-linolenic acid. Note that liquid oils refer to oils that are liquid at 20°C when subjected to a cooling test according to Standard Fats, Oils, and Related Materials Analysis Test Method 2.3.8-27.

Fatty acids derived from fats and oils can be obtained by hydrolyzing fats and oils. Methods for hydrolyzing fats and oils include high-temperature, high-pressure hydrolysis and enzymatic hydrolysis. High-temperature, high-pressure hydrolysis is a method in which water is added to fats and oils and the mixture is reacted under high temperature and high pressure conditions to obtain fatty acids and glycerin. Enzymatic hydrolysis is a method in which water is added to fats and oils and the mixture is reacted under low temperature conditions using an oil hydrolase as a catalyst to obtain fatty acids and glycerin.
The hydrolysis reaction can be carried out according to a conventional method.

After the hydrolysis of the oil or fat, it is preferable to remove solids by fractionating the hydrolysis reaction product. Fractionation methods include solvent fractionation, natural fractionation (dry fractionation), and wetting agent fractionation.
The means for removing the precipitated solids include static separation, filtration, centrifugation, and a method of mixing the fatty acid with an aqueous solution of a wetting agent and separating the solids.

The esterification reaction between fatty acids derived from fats and oils and glycerin is preferably carried out under mild conditions by an enzymatic method, which is excellent in terms of flavor and the like.
The amount of the enzyme used can be appropriately determined taking into consideration the activity of the enzyme. When an immobilized enzyme is used, the amount is preferably 1 to 30%, more preferably 2 to 20%, based on the total mass of the raw materials for the esterification reaction, from the viewpoint of improving the reaction rate.
The reaction temperature for the esterification reaction is preferably 0 to 100° C., more preferably 20 to 80° C., and even more preferably 30 to 60° C., from the viewpoint of improving the reaction rate and suppressing the deactivation 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.
The fatty acids and glycerin can be brought into contact with each other by immersion, stirring, or by passing the mixture through a column packed with immobilized lipase using a pump or the like.

After the esterification reaction, the product may be subjected to refining processes typically used for fats and oils. Specific examples include distillation, acid treatment, water washing, bleaching, and deodorization.

The oil and fat composition of the present invention can be used in the same way as general edible oils and fats, and can be applied to various foods, beverages, and feeds that use oils and fats. Examples of foods and beverages that use oils and fats include, in addition to ordinary foods and beverages, foods for specified health uses that claim to utilize the physiological effects of α-linolenic acid or diacylglycerol, and foods with functional claims.
The form of the food or drink may be solid, semi-solid, or liquid, and examples thereof include beverages, water-in-oil type oil-containing foods, oil-in-water type oil-containing foods, bakery foods, confectionery, frozen foods, retort foods, and nutritional supplement compositions such as tablets, capsules, and lozenges.
Examples of feed include livestock feed for cows, pigs, etc., small animal feed for rabbits, mice, etc., seafood feed for eels, shrimp, etc., and pet food for dogs, cats, etc.

The oil and fat composition of the present invention contains the following components (A), (B) and (C) in order to maintain the pleasant sesame oil fragrance even after storage under exposure to light and to have physiological effects:
(A) fats and oils in which 40 to 65% by mass of the constituent fatty acids are α-linolenic acid; (B) vitamin C fatty acid ester 0.005 to 0.2% by mass
(C) Sesame oil flavoring, sesame oil, or a combination thereof 0.01 to 85% by mass
It is preferable that the oil and fat composition contains

The oil and fat composition of the present invention contains the following components (A), (B) and (C) in order to maintain the pleasant sesame oil fragrance even after storage under exposure to light and to have physiological effects:
(A) fats and oils in which 40 to 65% by mass of the constituent fatty acids are α-linolenic acid; (B) vitamin C fatty acid ester 0.005 to 0.2% by mass
(C) Sesame oil flavoring, sesame oil, or a combination thereof 0.01 to 85% by mass
wherein 15% by mass or more of the component (A) oil/fat is diacylglycerol, and the content of component (B) relative to the component (A) oil/fat is 0.03 to 1% by mass.

The oil and fat composition of the present invention contains the following components (A), (B) and (C) in order to maintain the pleasant sesame oil fragrance even after storage under exposure to light and to have physiological effects:
(A) fats and oils in which 45 to 65% by mass of the constituent fatty acids are α-linolenic acid; (B) vitamin C fatty acid ester 0.005 to 0.2% by mass
(C) Sesame oil flavoring 0.01 to 0.5% by mass, or sesame oil 20 to 85% by mass
It is preferable that the oil and fat composition contains

The oil and fat composition of the present invention contains the following components (A), (B) and (C) in order to maintain the pleasant sesame oil fragrance even after storage under exposure to light and to have physiological effects:
(A) fats and oils in which 45 to 65% by mass of the constituent fatty acids are α-linolenic acid; (B) vitamin C fatty acid ester 0.005 to 0.2% by mass
(C) Sesame oil flavoring 0.01 to 0.5% by mass, or sesame oil 20 to 85% by mass
wherein 25% by mass or more of the component (A) oil/fat is diacylglycerol, and the content of component (B) relative to the component (A) oil/fat is 0.03 to 1% by mass.

The oil and fat composition of the present invention contains the following components (A), (B) and (C) in order to maintain the pleasant sesame oil fragrance even after storage under exposure to light and to have physiological effects:
(A) fats and oils in which 50 to 60% by mass of the constituent fatty acids are α-linolenic acid; (B) vitamin C fatty acid ester 0.02 to 0.1% by mass
(C) Sesame oil flavoring 0.03 to 0.3 mass%, or sesame oil 25 to 80 mass%
It is preferable that the oil and fat composition contains

The oil and fat composition of the present invention contains the following components (A), (B) and (C) in order to maintain the pleasant sesame oil fragrance even after storage under exposure to light and to have physiological effects:
(A) fats and oils in which 50 to 60% by mass of the constituent fatty acids are α-linolenic acid; (B) vitamin C fatty acid ester 0.02 to 0.1% by mass
(C) Sesame oil flavoring 0.03 to 0.3 mass%, or sesame oil 25 to 80 mass%
wherein 70 mass% or more of the component (A) oil/fat is diacylglycerol, and the content of component (B) relative to the component (A) oil/fat is 0.05 to 0.2 mass%.

In relation to the above-described embodiment, the present invention further discloses the following oil and fat composition.

<1> The following components (A), (B) and (C):
An oil and fat composition comprising: (A) an oil and fat in which 40 to 70 mass% of the constituent fatty acids are α-linolenic acid; (B) a vitamin C fatty acid ester; and (C) a sesame oil flavoring, sesame oil, or a combination thereof.

<2> The oil and fat composition according to <1>, wherein the content of the oil and fat component (A) in the oil and fat composition is preferably 10% by mass or more, more preferably 15% by mass or more, and is preferably 99.985% by mass or less, more preferably 99.95% by mass or less, and is preferably 10 to 99.985% by mass, more preferably 15 to 99.95% by mass.
<3> The oil or fat composition according to <1> or <2>, wherein the content of α-linolenic acid in the fatty acids constituting the oil or fat of component (A) is 40% by mass or more, preferably 45% by mass or more, more preferably 50% by mass or more, even more preferably 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 is 40 to 70% by mass, preferably 45 to 70% by mass, more preferably 50 to 65% by mass, even more preferably 52 to 60% by mass.
<4> The oil or fat composition according to any one of <1> to <3>, wherein the content of linoleic acid in the fatty acids constituting the oil or fat is preferably 5% by mass or more, more preferably 10% by mass or more, and is preferably 40% by mass or less, more preferably 30% by mass or less, even more preferably 20% by mass or less, and is preferably 5 to 40% by mass, more preferably 5 to 30% by mass, even more preferably 10 to 20% by mass.
<5> The oil or fat composition according to any one of <1> to <4>, wherein the content of oleic acid in fatty acids constituting the oil or fat is preferably 10% by mass or more, and preferably 65% by mass or less, more preferably 50% by mass or less, even more preferably 30% by mass or less, and also preferably 10 to 65% by mass, more preferably 10 to 50% by mass, even more preferably 10 to 30% by mass.
<6> The oil or fat composition according to any one of <1> to <5>, wherein the content of diacylglycerol in the component (A) oil or fat is preferably 15% by mass or more, more preferably 20% by mass or more, even more preferably 25% by mass or more, even more preferably 30% by mass or more, even more preferably 50% by mass or more, even more preferably 60% by mass or more, even more preferably 70% by mass or more, and even more preferably 80% by mass or more, and is preferably 99.5% by mass or less, more preferably 98% by mass or less, even more preferably 95% by mass or less, and even more preferably 90% by mass or less, and is preferably 15 to 99.5% by mass, more preferably 20 to 98% by mass, even more preferably 25 to 98% by mass, even more preferably 30 to 95% by mass, even more preferably 50 to 95% by mass, even more preferably 60 to 90% by mass, even more preferably 70 to 90% by mass, and even more preferably 80 to 90% by mass.
<7> The oil or fat composition according to any one of <1> to <6>, wherein the content of triacylglycerol in the component (A) oil or fat is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 5% by mass or more, and even more preferably 10% by mass or more, and is preferably 85% by mass or less, more preferably 80% by mass or less, even more preferably 75% by mass or less, even more preferably 50% by mass or less, and even more preferably 25% by mass or less, and is preferably 1 to 85% by mass, more preferably 2 to 80% by mass, even more preferably 2 to 75% by mass, even more preferably 5 to 50% by mass, and even more preferably 10 to 25% by mass.
<8> The oil or fat composition according to any one of <1> to <7>, wherein the content of monoacylglycerol in the component (A) oil or fat is preferably 5% by mass or less, more preferably 3% by mass or less, even more preferably 2% by mass or less, even more preferably 1.5% by mass or less, and preferably more than 0% by mass.
<9> The oil or fat composition according to any one of <1> to <8>, wherein the content of free fatty acids or salts thereof in the component (A) oil or fat is preferably 3% by mass or less, more preferably 2% by mass or less, even more preferably 1% by mass or less, and preferably more than 0% by mass.
<10> The oil or 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.
<11> The oil or fat composition according to any one of <1> to <10>, wherein the content of component (B) in the oil or fat composition is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, even more preferably 0.02% by mass or more, and is preferably 0.2% by mass or less, more preferably 0.15% by mass or less, even more preferably 0.1% by mass or less, and is preferably 0.005 to 0.2% by mass, more preferably 0.01 to 0.15% by mass, even more preferably 0.02 to 0.1% by mass.
<12> The oil or fat composition according to any one of <1> to <11>, wherein the content of component (B) relative to the amount of the oil or fat of component (A) is preferably 0.02% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, and is preferably 0.3% by mass or less, more preferably 0.2% by mass or less, even more preferably 0.1% by mass or less.
<13> The oil or fat composition according to any one of <1> to <11>, wherein, when the content of diacylglycerol in the oil or fat of component (A) is 15% by mass or more, the content of component (B) relative to the oil or fat of component (A) is preferably 1% by mass or less, more preferably 0.3% by mass or less, even more preferably 0.2% by mass or less, preferably 0.03% by mass or more, more preferably 0.05% by mass or more, even more preferably 0.1% by mass or more, and preferably 0.03 to 1% by mass, more preferably 0.05 to 0.3% by mass, even more preferably 0.05 to 0.2% by mass, even more preferably 0.1 to 0.2% by mass.
<14> The oil or fat composition according to any one of <1> to <11>, wherein when the content of triacylglycerol in the oil or fat of component (A) is 95% by mass or more, the content of component (B) relative to the oil or fat of component (A) is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and is preferably 0.1% by mass or less, more preferably 0.05% by mass or less, even more preferably 0.025% by mass or less, or is 0.005 to 0.1% by mass, more preferably 0.01 to 0.05% by mass, even more preferably 0.01 to 0.025% by mass.
<15> The oil or fat composition according to any one of <1> to <14>, wherein the mass ratio of the content of α-linolenic acid in the fatty acids constituting the oil or fat to the content of component (B) in the oil or fat composition [(ALA)/(component (B))] is preferably 400 or more, more preferably 500 or more, and is preferably 14,000 or less, more preferably 10,000 or less, even more preferably 5,000 or less, even more preferably 3,000 or less, even more preferably 2,000 or less, and is preferably 400 to 14,000, more preferably 500 to 10,000, even more preferably 500 to 5,000, even more preferably 500 to 3,000, even more preferably 500 to 2,000.
<16> The oil or fat composition according to any one of <1> to <15>, wherein the content of component (C) in the oil or 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 preferably 0.01 to 85% by mass, more preferably 0.03 to 85% by mass.
<17> The oil or fat composition according to any one of <1> to <15>, wherein when a sesame oil flavoring is used as component (C), the content of the sesame oil flavoring in the oil or fat composition is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and is preferably 0.5% by mass or less, more preferably 0.3% by mass or less, and is preferably 0.01 to 0.5% by mass, more preferably 0.03 to 0.3% by mass.
<18> The oil-and-fat composition according to any one of <1> to <15>, wherein when sesame oil is used as the component (C), the content of sesame oil in the oil-and-fat composition is preferably 20% by mass or more, more preferably 25% by mass or more, and is preferably 85% by mass or less, more preferably 80% by mass or less, and is also preferably 20 to 85% by mass, more preferably 25 to 80% by mass.
<19> The oil and fat composition according to any one of <1> to <18>, preferably containing an esterification reaction oil of a fractionated fatty acid derived from an oil and fat and glycerin.
<20> The oil and fat composition according to <19>, wherein the fractionated fatty acids are preferably derived from at least one oil and fat selected from perilla oil, linseed 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 or fat composition according to any one of <1> to <20>.

[Analysis method]
(i) Glyceride Composition of Oils and Fats Approximately 10 mg of an oil or fat sample and 0.5 mL of a trimethylsilylating agent ("Silylation Agent TH", manufactured by Kanto Chemical) were placed in a glass sample bottle, sealed, and heated at 70°C for 15 minutes. 1.0 mL of water and 1.5 mL of hexane were added to the bottle and the mixture was shaken. After allowing to stand, the upper layer was analyzed by gas chromatography (GLC).
<GLC analysis conditions>
(conditions)
Apparatus: Agilent 7890B (Agilent Technologies)
Column: DB-1ht 10 m x 0.25 mm x 0.2 μm (Agilent J&W)
Carrier gas: 1.0 mL He/min
Injector: Split (1:50), T = 340 °C
Detector: FID, T = 350 °C
Oven temperature: 80°C to 340°C at 10°C/min, held for 15 minutes

(ii) Composition of Fatty Acids Constituent in Fats and Oils Fatty acid methyl esters were prepared according to “Preparation Method of Fatty Acid Methyl Esters (2.4.1.-1996)” in “Standard Methods for the Analysis of Fats, Oils and Related Materials” compiled by the Japan Oil Chemists' Society, and the fatty acid content of the obtained fat and oil samples was measured in accordance with American Oil Chemists' Society Official Method Ce 1f-96 (GLC method).
<GLC analysis conditions>
Apparatus: Agilent 7890B (Agilent Technologies)
Column: CP-SIL88 50 m x 0.25 mm x 0.2 μm (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, held for 5 minutes → 1°C/min temperature increase → 160°C, held for 5 minutes → 2°C/min temperature increase → 200°C, held for 10 minutes → 10°C/min temperature increase → 220°C, held for 5 minutes

[Raw materials]
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/fat B: Linseed oil (Nissin Linseed Oil; manufactured by Nisshin Oillio Co., Ltd.) was used.
Oil C: Semi-refined linseed oil (ADM) was enzymatically hydrolyzed to obtain fatty acids, which were then winterized to reduce the saturated fatty acid content. The fractionated fatty acids and glycerin were then esterified under reduced pressure using a commercially available immobilized 1,3-position-selective lipase as a catalyst. After filtering out the immobilized enzyme, the reaction product was purified by molecular distillation, and 0.2% by mass of a tocopherol preparation (Riken Vitamin Co., Ltd.) was added to obtain Oil C.

Vitamin C palmitate (VCP): L-ascorbic acid palmitate ester, manufactured by DSM. Sesame oil flavoring: Sesame oil flavor, manufactured by Hasegawa Fragrance. Sesame oil: Mild sesame oil, manufactured by Takemoto Oil & Fat.

Examples 1 to 4 and Comparative Examples 1 to 7
[Preparation of oil and fat composition]
Oils and fats 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 samples obtained above were subjected to an evaluation of exposure to light. The test samples were exposed to light of 2000 lx at 25°C for 7 days using an illuminated incubator (FLI-2010A manufactured by Tokyo Rikakikai Co., Ltd.). For the evaluation, reference samples 1 to 3 (before storage) were prepared by mixing sesame oil flavoring with Oil B in the proportions shown in Table 2, and the results were compared with each test sample after storage.
A sensory evaluation was conducted by a panel of four experts, and the scores were determined by consensus.
In this specification, "equivalent to the reference product" is defined as "within the range of minus 5% to plus 5%" because no difference was recognized in sensory evaluation when samples with fragrance concentrations between minus 5% and plus 5% of the fragrance concentration of the reference product were compared with the reference product. However, differences were recognized in sensory evaluation when samples with fragrance concentrations less than minus 5% or more than plus 5% were compared.
The results are shown in Table 2.

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

[Exposure preservation evaluation]
The test products obtained above were subjected to exposure storage evaluation in the same manner as above. For the evaluation, a mixture of Oil B and sesame oil in the proportions shown in Table 3 (before storage) was assigned a standard product 4 or 5, and was compared with each test product after storage. A sample with a weaker sesame oil scent than each standard product (perceived to have a sesame oil concentration that is 5% or less lower than the standard product) was assigned a rating of "1," a sample with the same sesame oil scent as the standard product (perceived to have a sesame oil concentration that is 5% lower to 5% higher than the standard product) was assigned a rating of "2," and a sample with a stronger sesame oil scent than the standard product (perceived to have a sesame oil concentration that is 5% higher or higher than the standard product) was assigned a rating of "3." A panel of four experts conducted a sensory evaluation and decided the scores by consensus.
The results are shown in Table 3.

As shown in Tables 2 and 3, each reference product had a sesame oil aroma, but the oil and fat compositions of Comparative Examples 1 to 11, which contained little α-linolenic acid or did not contain vitamin C palmitate, had a weaker sesame oil aroma after storage under light exposure. In contrast, the oil and fat compositions of the Examples, which contained a lot of α-linolenic acid and contained vitamin C palmitate, were confirmed to have a sesame oil aroma that was equal to or even stronger than before storage, particularly the fragrant aroma of roasted sesame oil.

Claims (4)

The following components (A), (B), and (C):
(A) fats and oils in which 40 to 70% by mass of the constituent fatty acids are α-linolenic acid; (B) vitamin C fatty acid ester; (C) sesame oil 20 to 85% by mass
An oil and fat composition comprising:
An oil or fat composition, in which the content of diacylglycerol in the component (A) oil or fat is 15 mass% or more. The oil or fat composition according to claim 1, containing 0.005 to 0.2 mass% of component (B) vitamin C fatty acid ester. The oil and fat composition according to claim 1 or 2 , containing 10 to 99.985 mass % of component (A) oil and fat. The oil or fat composition according to any one of claims 1 to 3 , wherein the content of component (B) relative to component (A) is 0.03 to 1 mass%.