JP7799400B2 - Oil and fat composition, food containing oil and fat composition, and method for inhibiting cloudiness of oil and fat composition - Google Patents
Oil and fat composition, food containing oil and fat composition, and method for inhibiting cloudiness of oil and fat compositionInfo
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Description
本発明は、構成脂肪酸として中鎖脂肪酸を多く含有する油脂を主成分とする油脂組成物、該油脂組成物を含む食品、及び該油脂組成物の白濁の抑制方法に関する。 The present invention relates to an oil and fat composition containing, as a main component, an oil and fat containing a large amount of medium-chain fatty acids as constituent fatty acids, a food product containing the oil and fat composition, and a method for suppressing cloudiness of the oil and fat composition.
高齢者や術後患者は、食事の摂取量を増やせない、又は食事量が制限されるため、少量で高エネルギーの食事を摂取することが重要である。そして、１食当たりのエネルギー密度を上げるためには、糖質やたんぱく質と比べて、エネルギー価の高い油脂を含有する食品を摂取することが有効である。
油脂の中でも、中鎖脂肪酸トリグリセリド（Ｍｅｄｉｕｍ Ｃｈａｉｎ Ｔｒｉｇｌｙｃｅｒｉｄｅ、ＭＣＴ）は、消化吸収にすぐれ、エネルギーになりやすことから、高齢者や術後患者向けの食品の原料油脂に汎用されている。
For elderly people and postoperative patients, who are unable to increase their food intake or whose food intake is restricted, it is important to consume small amounts of high-energy meals. To increase the energy density per meal, it is effective to consume foods containing fats and oils, which have a higher energy value than carbohydrates and proteins.
Among fats and oils, medium chain triglycerides (MCT) are easily digested and absorbed and can easily be converted into energy, and are therefore widely used as raw materials for foods for the elderly and postoperative patients.
高齢者施設、介護施設等の現場では、対象者ごとに摂取カロリーのコントロールが必要になるため、出来上がった食事に対して、個別に必要量の油脂を添加する作業が行われている。したがって、後から添加することでカロリー調整ができる油脂が望まれている。しかし、水分の多い食品に油脂を添加する場合は、油脂の分離が起こりやすいため、食事の際に、分離した油脂が食器の壁面や、ドリップ（残り汁）に残存して所望の量の油脂を摂取できない問題があった。
この問題を解決するために、油脂に乳化剤を配合し、水分の多い食品との馴染みを改善する必要があったが、中鎖脂肪酸トリグリセリドに乳化剤を配合した油脂組成物の場合、経時的に、該油脂組成物が白濁するなどの品質面で問題が生じた。そしてこの白濁は、曝光により顕著に発生した。
In elderly care facilities, nursing homes, and other such facilities, it is necessary to control the calorie intake of each individual, so the required amount of oil or fat is added to each prepared meal. Therefore, there is a demand for oil or fat that can be added later to adjust the calorie content. However, when oil or fat is added to foods with a high moisture content, separation of the oil or fat is likely to occur, and there is a problem that the separated oil or fat remains on the walls of dishes or in drips (residual juices) during meals, making it difficult to ingest the desired amount of oil or fat.
To solve this problem, it was necessary to incorporate an emulsifier into the oil to improve its compatibility with foods containing a lot of water, but in the case of an oil composition containing a medium-chain fatty acid triglyceride and an emulsifier, problems arose in terms of quality, such as the oil composition becoming cloudy over time, and this cloudiness became more pronounced when exposed to light.
これまで、出来上がった食事に対して、後から添加することでカロリー調整ができる油脂組成物として、特定の固体脂含有量（ＳＦＣ）を有する嚥下・咀嚼困難者用食品の摂食補助用油脂組成物が報告されている。しかし、上記の白濁の問題の解決方法についての報告はなかった。 To date, oil and fat compositions with a specific solid fat content (SFC) have been reported as dietary aids for foods for people with swallowing and chewing difficulties, and these compositions can be added to finished meals to adjust calorie content. However, there have been no reports on how to solve the problem of cloudiness mentioned above.
本発明は、上記の問題を鑑み、全構成脂肪酸中に特定量の中鎖脂肪酸を含有する油脂、特定の乳化剤（グリセリン脂肪酸エステル）、及びトコフェロールを含有し、経時的に発生する白濁が抑制された油脂組成物、該油脂組成物を含む食品、並びに、該油脂組成物の白濁の抑制方法の提供を目的とする。 In view of the above problems, the present invention aims to provide an oil and fat composition that contains an oil and fat containing a specific amount of medium-chain fatty acids among all constituent fatty acids, a specific emulsifier (glycerin fatty acid ester), and tocopherol, and that suppresses the occurrence of cloudiness over time; a food product containing the oil and fat composition; and a method for suppressing cloudiness in the oil and fat composition.
本発明者は、全構成脂肪酸中に特定量の中鎖脂肪酸を含有する油脂、及びグリセリン脂肪酸エステルを含有する油脂組成物に対して、特定量のトコフェロールを含有させることにより上記課題できることを見出し、本発明を完成した。具体的に本発明は以下を提供する。 The inventors discovered that the above-mentioned problems can be solved by adding a specific amount of tocopherol to an oil and fat composition containing a specific amount of medium-chain fatty acids among all constituent fatty acids and a glycerin fatty acid ester, and thus completed the present invention. Specifically, the present invention provides the following:
（１）全構成脂肪酸中の中鎖脂肪酸含有量が７０質量％以上である油脂を９０～９９．８質量％、グリセリン脂肪酸エステルを０．１～９．５質量％、及びトコフェロールを０．００２～０．３質量％含有する油脂組成物。
（２）前記油脂が中鎖脂肪酸トリグリセリドを含有する（１）に記載の油脂組成物。
（３）前記グリセリン脂肪酸エステルがポリグリセリン脂肪酸エステルを含有する（１）又は（２）に記載の油脂組成物。
（４）前記油脂組成物が、流動食用、高齢者向け食品用、嚥下困難者向け食品用、又は介護食用の用途で使用される、（１）～（３）のいずれか１つに記載の油脂組成物。
（５）（１）～（４）のいずれか１つに記載の油脂組成物を含有する食品。
（６）前記食品の水分が６０質量％以上である（５）に記載の食品。
（７）全構成脂肪酸中の中鎖脂肪酸含有量が７０質量％以上である油脂、及びグリセリン脂肪酸エステルを含有する油脂組成物の白濁の抑制方法であって、該油脂組成物において、トコフェロールを含有させて、該油脂を９０～９９．８質量％、該グリセリン脂肪酸エステルを０．１～９．５質量％、及び該トコフェロールを０．００２～０．３質量％含有することによる、油脂組成物の白濁の抑制方法。
（８）前記グリセリン脂肪酸エステル１００質量部に対して前記トコフェロールを０．２～５質量部含有させることによる（７）に記載の油脂組成物の白濁の抑制方法。
(1) An oil and fat composition comprising 90 to 99.8% by mass of an oil and fat having a medium-chain fatty acid content of 70% by mass or more of the total fatty acids constituting the oil and fat, 0.1 to 9.5% by mass of a glycerin fatty acid ester, and 0.002 to 0.3% by mass of tocopherol.
(2) The oil and fat composition according to (1), wherein the oil and fat contains a medium-chain fatty acid triglyceride.
(3) The oil or fat composition according to (1) or (2), wherein the glycerin fatty acid ester contains a polyglycerin fatty acid ester.
(4) The oil or fat composition according to any one of (1) to (3), which is used for liquid food, food for the elderly, food for people with swallowing difficulties, or nursing care food.
(5) A food product containing the oil or fat composition according to any one of (1) to (4).
(6) The food according to (5), wherein the moisture content of the food is 60% by mass or more.
(7) A method for suppressing cloudiness in an oil and fat composition containing an oil and fat having a medium-chain fatty acid content of 70% by mass or more in all constituent fatty acids, and a glycerin fatty acid ester, the method comprising adding tocopherol to the oil and fat composition, and containing 90 to 99.8% by mass of the oil and fat, 0.1 to 9.5% by mass of the glycerin fatty acid ester, and 0.002 to 0.3% by mass of the tocopherol.
(8) A method for suppressing cloudiness of the oil or fat composition according to (7), which comprises adding 0.2 to 5 parts by mass of the tocopherol to 100 parts by mass of the glycerin fatty acid ester.
本発明によれば、経時的な白濁や、曝光による白濁が起こらない油脂組成物、及び該油脂組成物を含有する食品が提供される。また、油脂組成物の白濁の抑制方法も提供される。 The present invention provides an oil or fat composition that does not become cloudy over time or when exposed to light, and a food product containing the oil or fat composition. It also provides a method for suppressing clouding of the oil or fat composition.
〔油脂組成物〕
本発明の油脂組成物は、全構成脂肪酸中の中鎖脂肪酸含有量が７０質量％以上である油脂を９０～９９．８質量％、グリセリン脂肪酸エステルを０．１～９．５質量％、及びトコフェロールを０．００２～０．３質量％含有する。
本発明の油脂組成物は、澄明であることが好ましい。ここで、「澄明」とは、例えば６６０ｎｍ（光路長１０ｍｍ、対照：水）の透過率が９５％以上の状態を指す。また、本発明の油脂組成物は、２０℃で液状の態様が好ましい。本発明の油脂組成物が２０℃で液状の態様であると、食品と混ざりやすいため手撹拌等で容易に混合することができる。また、本発明の油脂組成物は、水分の多い食品と混合しても、よく馴染むため分離が起き難く、該食品のエネルギー密度を高めやすいという、副次的な効果も有する。
[Oil composition]
The oil and fat composition of the present invention contains 90 to 99.8 mass % of an oil and fat having a medium-chain fatty acid content of 70 mass % or more of all constituent fatty acids, 0.1 to 9.5 mass % of a glycerin fatty acid ester, and 0.002 to 0.3 mass % of tocopherol.
The fat and oil composition of the present invention is preferably clear. Here, "clear" refers to a state in which the transmittance at 660 nm (light path length 10 mm, control: water) is 95% or more, for example. The fat and oil composition of the present invention is preferably in a liquid form at 20°C. When the fat and oil composition of the present invention is in a liquid form at 20°C, it is easily mixed with food and can be easily mixed by manual stirring or the like. Furthermore, the fat and oil composition of the present invention is well mixed with food having a high water content, so separation is unlikely to occur, and it also has the secondary effect of easily increasing the energy density of the food.
〔全構成脂肪酸中の中鎖脂肪酸含有量が７０質量％以上である油脂〕
本発明における全構成脂肪酸中の中鎖脂肪酸含有量が７０質量％以上である油脂（以下、本発明の油脂ともいう。）は、好ましくは構成脂肪酸が中鎖脂肪酸のみからなる中鎖脂肪酸トリグリセリド（以下、ＭＣＴともいう。）を含有する油脂、及び／又は、構成脂肪酸が中鎖脂肪酸と長鎖脂肪酸からなる中長鎖脂肪酸トリグリセリド（以下、ＭＬＣＴともいう。）を含有する。ここで、中鎖脂肪酸とは、炭素数が６～１２の脂肪酸（好ましくは炭素数が８及び１０の直鎖飽和脂肪酸）を指す。
なお、本発明において、「構成脂肪酸」とは、グリセリドを構成する脂肪酸と、遊離脂肪酸を意味する。一般的に、油脂のほとんどは、グリセリドである、遊離脂肪酸をほとんど含まないため、構成脂肪酸は実質的にグリセリドを構成する脂肪酸である。なお、遊離脂肪酸は好ましくは１質量％以下、より好ましくは０．１質量％以下である。
[Oils and fats having a medium-chain fatty acid content of 70% by mass or more of the total fatty acids]
The fats and oils of the present invention having a medium-chain fatty acid content of 70% by mass or more of the total constituent fatty acids (hereinafter also referred to as the fats and oils of the present invention) preferably contain medium-chain fatty acid triglycerides (hereinafter also referred to as MCTs) whose constituent fatty acids are only medium-chain fatty acids, and/or medium-long-chain fatty acid triglycerides (hereinafter also referred to as MLCTs) whose constituent fatty acids are medium-chain fatty acids and long-chain fatty acids. Here, medium-chain fatty acids refer to fatty acids having 6 to 12 carbon atoms (preferably straight-chain saturated fatty acids having 8 or 10 carbon atoms).
In the present invention, "constituent fatty acids" refers to fatty acids constituting glycerides and free fatty acids. Generally, most fats and oils are glycerides and contain almost no free fatty acids, so the constituent fatty acids are essentially fatty acids constituting glycerides. The free fatty acids are preferably 1% by mass or less, more preferably 0.1% by mass or less.
本発明の油脂は、全構成脂肪酸中の中鎖脂肪酸含有量が、好ましくは７０～１００質量％、より好ましくは８５～１００質量％、さらにより好ましくは９０～１００質量％、最も好ましくは９５～１００質量％である。また、本発明の油脂は、全構成脂肪酸中の中鎖脂肪酸の含量が７０質量％以上であれば、複数の油脂の混合油であってもよいが、速やかにエネルギー補給ができる点から、ＭＣＴ及び／又はＭＬＣＴのみを用いることが好ましい。
なお、本発明の油脂の構成脂肪酸を確認、定量する方法としては、例えば、日本油化学会制定「基準油脂分析試験法 ２．４．２．３－２０１３ 脂肪酸組成（キャピラリーガスクロマトグラフ法）」に準拠して定量分析する方法が挙げられる。
The fat or oil of the present invention preferably has a medium-chain fatty acid content of 70 to 100% by mass, more preferably 85 to 100% by mass, even more preferably 90 to 100% by mass, and most preferably 95 to 100% by mass of the total constituent fatty acids. The fat or oil of the present invention may be a mixture of multiple fats or oils, as long as the medium-chain fatty acid content of the total constituent fatty acids is 70% by mass or more. However, it is preferable to use only MCT and/or MLCT in order to enable rapid energy supply.
In addition, as a method for confirming and quantifying the constituent fatty acids of the oils and fats of the present invention, for example, a quantitative analysis method in accordance with "Standard Methods for Analysis of Fats, Oils and Related Materials 2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography)" established by the Japan Oil Chemists' Society can be mentioned.
前記ＭＣＴ及びＭＬＣＴは、ヤシ油やパーム核油由来の中鎖脂肪酸や長鎖脂肪酸と、グリセリンとを原料としてエステル化反応させることにより得ることができる。エステル化反応の条件は、特に限定されるものではなく、無触媒且つ無溶剤にて加圧下で反応させてもよく、触媒や溶剤を用いて反応させてもよい。また、上記ＭＬＣＴは、ＭＣＴとＭＣＴ以外の油脂とをエステル交換する方法によっても得ることができる。エステル交換する方法としては、特に限定されるものではなく、ナトリウムメトキシドを触媒とした化学的エステル交換や、リパーゼ製剤を触媒とした酵素的エステル交換など、通常行われる方法で行えばよい。 The MCT and MLCT can be obtained by esterifying medium-chain or long-chain fatty acids derived from coconut oil or palm kernel oil with glycerin. The conditions for the esterification reaction are not particularly limited, and the reaction may be carried out under pressure without a catalyst or solvent, or may be carried out using a catalyst or solvent. The MLCT can also be obtained by transesterifying MCT with an oil or fat other than MCT. The transesterification method is not particularly limited, and can be any commonly used method, such as chemical transesterification using sodium methoxide as a catalyst or enzymatic transesterification using a lipase preparation as a catalyst.
本発明の油脂は、前記ＭＣＴ及びＭＬＣＴ以外の油脂を含有してもよい。ＭＣＴ及びＭＬＣＴ以外の油脂は、例えば、大豆油、菜種油、ゴマ油、コ－ン油、綿実油、紅花油、ヒマワリ油、カカオ油、米糠油、落花生油、オリ－ブ油、シソ油、エゴマ油、亜麻仁油、ブドウ種子油、マカデミアナッツ油、ヘ－ゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、ボラ－ジ油、綿実油、小麦胚芽油、魚油等が挙げられる。また、これらの油脂の２種以上をエステル交換したエステル交換油脂、これらの油脂の分別油脂等であってもよい。上記油脂は単独で用いてもよく、２種以上を混合して用いてもよい。 The oils and fats of the present invention may contain oils and fats other than the MCTs and MLCTs. Examples of oils and fats other than MCTs and MLCTs include soybean oil, rapeseed oil, sesame oil, corn oil, cottonseed oil, safflower oil, sunflower oil, cocoa oil, rice bran oil, peanut oil, olive oil, perilla oil, perilla oil, linseed oil, grapeseed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, borage oil, cottonseed oil, wheat germ oil, and fish oil. Interesterified oils and fats obtained by interesterifying two or more of these oils and fats, and fractionated oils and fats of these oils and fats may also be used. The above oils and fats may be used alone or in combination of two or more.
本発明の油脂がＭＣＴを含有する場合、本発明の油脂中のＭＣＴ含有量は、好ましくは９０～１００質量％、より好ましくは９５～１００質量％、さらにより好ましくは９６～９９質量％、最も好ましくは９７～９９質量％である。ＭＣＴ含有量が上記の範囲にあると本発明の効果をより奏しやすい。 When the oil or fat of the present invention contains MCT, the MCT content in the oil or fat of the present invention is preferably 90 to 100% by mass, more preferably 95 to 100% by mass, even more preferably 96 to 99% by mass, and most preferably 97 to 99% by mass. When the MCT content is within the above range, the effects of the present invention are more easily achieved.
本発明の油脂組成物中の前記油脂の含有量は、好ましくは９２～９９．８質量％、より好ましくは９４～９９．７質量％、さらにより好ましくは９６～９９．６質量％、最も好ましくは９８～９９．５質量％である。本発明の油脂の含有量が上記の範囲にあると本発明の効果をより奏しやすい。 The content of the oil or fat in the oil or fat composition of the present invention is preferably 92 to 99.8% by mass, more preferably 94 to 99.7% by mass, even more preferably 96 to 99.6% by mass, and most preferably 98 to 99.5% by mass. When the content of the oil or fat in the present invention is within the above range, the effects of the present invention are more easily achieved.
〔グリセリン脂肪酸エステル〕
本発明におけるグリセリン脂肪酸エステルは、食品添加物のグリセリン脂肪酸エステルであり、グリセリン及び／又はポリグリセリン（グリセリン重合体）を骨格とする脂肪酸エステルを指す。すなわち、グリセリン脂肪酸エステルは、ポリグリセリン脂肪酸エステル、グリセリン有機酸脂肪酸エステルなどを含み得る。また、本発明におけるグリセリン脂肪酸エステルの構成脂肪酸は、好ましくは炭素数１６以上の脂肪酸であり、より好ましくはオレイン酸を含有する。
[Glycerin fatty acid ester]
The glycerin fatty acid ester of the present invention is a glycerin fatty acid ester of a food additive, and refers to a fatty acid ester having glycerin and/or polyglycerin (glycerin polymer) as a backbone. That is, the glycerin fatty acid ester may include a polyglycerin fatty acid ester, a glycerin organic acid fatty acid ester, etc. Furthermore, the constituent fatty acid of the glycerin fatty acid ester of the present invention is preferably a fatty acid having 16 or more carbon atoms, and more preferably contains oleic acid.
本発明におけるグリセリン脂肪酸エステルは、好ましくはグリセリン脂肪酸エステル、及び／又はポリグリセリン脂肪酸エステルを含有し、より好ましくはポリグリセリン脂肪酸エステルを含有し、最も好ましくはポリグリセリン脂肪酸エステルである。前記ポリグリセリン脂肪酸エステルの平均重合度は、好ましくは４～１２、より好ましくは６～１１、最も好ましくは８～１０である。ここで、平均重合度とは、ポリグリセリン脂肪酸エステルの原料であるポリグリセリンの水酸基価から算出される数値である。ポリグリセリン脂肪酸エステルの平均重合度、及び、構成脂肪酸が上記の範囲にあると、本発明の効果を奏しやすく、また、食品から油脂組成物の分離が起きにくい。 The glycerin fatty acid ester of the present invention preferably contains a glycerin fatty acid ester and/or a polyglycerin fatty acid ester, more preferably contains a polyglycerin fatty acid ester, and most preferably is a polyglycerin fatty acid ester. The average degree of polymerization of the polyglycerin fatty acid ester is preferably 4 to 12, more preferably 6 to 11, and most preferably 8 to 10. Here, the average degree of polymerization is a value calculated from the hydroxyl value of polyglycerin, which is the raw material for the polyglycerin fatty acid ester. When the average degree of polymerization and the constituent fatty acids of the polyglycerin fatty acid ester are within the above ranges, the effects of the present invention are easily achieved, and separation of the oil and fat composition from foods is less likely to occur.
本発明におけるグリセリン脂肪酸エステルのＨＬＢは、好ましくは３～９、より好ましくは５～８、最も好ましくは６～７．５である。ＨＬＢが上記の範囲にあると、本発明の効果を奏しやすく、また、食品から油脂組成物の分離が起きにくい。ここで、ＨＬＢとは、乳化剤中の親水基と親油基のバランスを表しており、公知の測定方法により求めた数値である。例えば、前記乳化剤が非イオン性の乳化剤の場合、ＨＬＢ値の算出はアトラス法の算出法を用いる。アトラス法の算出法は、
ＨＬＢ＝２０×（１－Ｓ／Ａ）
Ｓ：ケン化価
Ａ：エステル中の脂肪酸の中和価
からＨＬＢ値を算出する方法を言う。
また、本発明におけるグリセリン脂肪酸エステルは、１種類で使用されてもよいし、２種類以上の組み合せで使用されてもよいが、２種類以上を組み合せて使用される場合は、平均ＨＬＢが上記の範囲であることが好ましい。ここで、平均ＨＬＢとは、乳化剤の個々のＨＬＢに混合比率（質量）を乗じて算出される数値である。
The HLB of the glycerin fatty acid ester in the present invention is preferably 3 to 9, more preferably 5 to 8, and most preferably 6 to 7.5. When the HLB is within the above range, the effects of the present invention are easily achieved, and separation of the oil and fat composition from the food is less likely to occur. Here, HLB represents the balance between hydrophilic groups and lipophilic groups in the emulsifier, and is a value determined by a known measurement method. For example, when the emulsifier is a nonionic emulsifier, the HLB value is calculated using the Atlas method. The Atlas method calculation method is as follows:
HLB=20×(1-S/A)
S: Saponification value A: This refers to a method for calculating the HLB value from the neutralization value of the fatty acid in the ester.
In the present invention, the glycerin fatty acid ester may be used alone or in combination of two or more types, but when two or more types are used in combination, it is preferable that the average HLB be in the above range. Here, the average HLB is a value calculated by multiplying the HLB of each emulsifier by the mixing ratio (mass).
本発明の油脂組成物中の前記グリセリン脂肪酸エステルの含有量は、好ましくは０．２～７質量％、より好ましくは０．３～５質量％、さらにより好ましくは０．４～３質量％、最も好ましくは０．５～１．５質量％である。本発明におけるグリセリン脂肪酸エステルの含有量が上記の範囲にあると、本発明の効果を奏しやすく、また、乳化剤特有の異味を感じにくい。
また、本発明の油脂組成物は、好ましくは、グリセリン脂肪酸エステル以外の乳化剤を含まないか、３質量％以下、好ましくは１質量％以下、より好ましくは０．５質量％以下の含有量で含み得る。
The content of the glycerin fatty acid ester in the oil or fat composition of the present invention is preferably 0.2 to 7 mass%, more preferably 0.3 to 5 mass%, even more preferably 0.4 to 3 mass%, and most preferably 0.5 to 1.5 mass%. When the content of the glycerin fatty acid ester in the present invention is within the above range, the effects of the present invention are easily achieved and the unpleasant taste specific to emulsifiers is less likely to be perceived.
Furthermore, the oil and fat composition of the present invention preferably does not contain any emulsifier other than the glycerin fatty acid ester, or may contain emulsifiers other than the glycerin fatty acid ester in an amount of 3% by mass or less, preferably 1% by mass or less, more preferably 0.5% by mass or less.
〔トコフェロール〕
本発明におけるトコフェロールは、α－トコフェロール、β－トコフェロール、γ－トコフェロール、δ－トコフェロールの単独又は２種以上の混合物である。本発明におけるトコフェロールは、γ－トコフェロール及び／またはδ－トコフェロールを含有することが好ましく、総トコフェロール中のγ－トコフェロール及び／またはδ－トコフェロール含有量が好ましくは５０質量％以上、より好ましくは７０質量％以上である。
[Tocopherol]
The tocopherol in the present invention is α-tocopherol, β-tocopherol, γ-tocopherol, or δ-tocopherol, either singly or in a mixture of two or more thereof. The tocopherol in the present invention preferably contains γ-tocopherol and/or δ-tocopherol, and the content of γ-tocopherol and/or δ-tocopherol in the total tocopherols is preferably 50% by mass or more, more preferably 70% by mass or more.
本発明の油脂組成物は、トコフェロールを含む食品原料（植物油脂等）を配合することで、所望のトコフェロール含有量を充足してもよい。また、本発明の油脂組成物の原材料にトコフェロール製剤を使用する場合は、本発明の油脂組成物中のトコフェロール含有量が、所望の含有量となるようにトコフェロール製剤の配合量を調整すればよい。 The oil and fat composition of the present invention may be blended with a food ingredient (such as a vegetable oil) containing tocopherol to achieve the desired tocopherol content. Furthermore, when a tocopherol preparation is used as a raw material for the oil and fat composition of the present invention, the amount of the tocopherol preparation blended can be adjusted so that the tocopherol content in the oil and fat composition of the present invention is the desired content.
本発明の油脂組成物中の前記トコフェロールの含有量は、好ましくは０．００３～０．２質量％、より好ましくは０．００４～０．１質量％、さらにより好ましくは０．００６～０．０５質量％、最も好ましくは０．００８～０．０２５質量％である。トコフェロールの含有量が上記の範囲にあると、本発明の油脂組成物の経時的な白濁や、曝光による白濁の抑制効果により優れる。
油脂組成物中のトコフェロールの含有量は、日本油化学会制定「基準油脂分析試験法 ２．４．１０－２０１３ トコフェロール（蛍光検出器－高速液体クロマトグラフ法）」に準拠して測定することができる。
The tocopherol content in the oil or fat composition of the present invention is preferably 0.003 to 0.2% by mass, more preferably 0.004 to 0.1% by mass, even more preferably 0.006 to 0.05% by mass, and most preferably 0.008 to 0.025% by mass. When the tocopherol content is within the above range, the oil or fat composition of the present invention is more effective in suppressing clouding over time and clouding due to exposure to light.
The tocopherol content in the oil and fat composition can be measured in accordance with "Standard Methods for Analysis of Fats, Oils and Related Materials 2.4.10-2013 Tocopherol (Fluorescence Detector - High Performance Liquid Chromatography)" established by the Japan Oil Chemists' Society.
〔その他の原料〕
本発明の油脂組成物は、本発明の効果を損なわない限り、色素、ビタミン、香料等を含有することができる。
[Other raw materials]
The oil and fat composition of the present invention may contain pigments, vitamins, fragrances, etc., as long as the effects of the present invention are not impaired.
本発明の油脂組成物は、前記グリセリン脂肪酸エステル１００質量部に対して、前記トコフェロールを、好ましくは０．２～５質量部、より好ましくは０．３～４質量部、さらにより好ましくは０．５～３．５質量部、最も好ましくは０．７～２．５質量部含有する。グリセリン脂肪酸エステルに対するトコフェロールの含有量が上記の範囲にあると、本発明の油脂組成物の経時的な白濁や、曝光による白濁の抑制効果により優れる。 The oil and fat composition of the present invention preferably contains 0.2 to 5 parts by mass, more preferably 0.3 to 4 parts by mass, even more preferably 0.5 to 3.5 parts by mass, and most preferably 0.7 to 2.5 parts by mass of the tocopherol relative to 100 parts by mass of the glycerin fatty acid ester. When the tocopherol content relative to the glycerin fatty acid ester is within the above range, the oil and fat composition of the present invention is more effective in suppressing clouding over time and clouding due to exposure to light.
〔本発明の油脂組成物の用途〕
本発明の油脂組成物は、流動食用として使用できる。本発明の油脂組成物は、高齢者施設や病院等で提供される流動食に、所望のエネルギーが補足できる量を添加又は含有させることができる。この場合、流動食中の本発明の油脂組成物の含有量は、好ましくは、１～１５質量％、より好ましくは、３～１２質量％、最も好ましくは、５～１０質量％である。前記流動食中の前記油脂組成物の含有量が上記の範囲にあると、エネルギー密度を約１．５～２倍に高めることができる。
[Uses of the oil and fat composition of the present invention]
The oil and fat composition of the present invention can be used for liquid food. The oil and fat composition of the present invention can be added to or contained in liquid food provided at elderly care facilities, hospitals, etc. in an amount sufficient to supplement the desired energy. In this case, the content of the oil and fat composition of the present invention in the liquid food is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 5 to 10% by mass. When the content of the oil and fat composition in the liquid food is within the above range, the energy density can be increased by approximately 1.5 to 2 times.
本発明の油脂組成物は、高齢者向け食品用として使用できる。本発明の油脂組成物は、高齢者向けの食品（ソフト食等）に、所望のエネルギーが補足できる量を添加又は含有させることができる。例えば、前記食品が軟飯の態様の場合、本発明の油脂組成物の含有量は、好ましくは、１～１５質量％、より好ましくは、３～１２質量％、最も好ましくは、５～１０質量％である。前記軟飯中の前記油脂組成物の含有量が上記の範囲にあると、エネルギー密度を約１．５～２倍に高めることができる。
本発明における高齢者とは、６０歳以上を意味し、好ましくは６５歳以上であり、より好ましくは７０歳以上の者である。
The oil and fat composition of the present invention can be used for foods for the elderly. The oil and fat composition of the present invention can be added to or contained in foods for the elderly (such as soft meals) in an amount sufficient to supplement the desired energy. For example, when the food is soft rice, the content of the oil and fat composition of the present invention is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 5 to 10% by mass. When the content of the oil and fat composition in the soft rice is within the above range, the energy density can be increased by approximately 1.5 to 2 times.
In the present invention, the elderly refers to those aged 60 or older, preferably 65 or older, and more preferably 70 or older.
本発明の油脂組成物は、嚥下困難者向け食品用に使用できる。本発明の油脂組成物は、嚥下困難者向け食品（キザミ食等）に、所望のエネルギーが補足できる量を添加又は含有させることができる。前記食品中の本発明の油脂組成物の含有量は、好ましくは、１～１５質量％、より好ましくは、３～１２質量％、最も好ましくは、５～１０質量％である。前記軟飯中の前記油脂組成物の含有量が上記の範囲にあると、エネルギー密度を約１．５～２倍に高めることができる。
本発明における嚥下困難者とは、嚥下に何らかの支障がある者を指す。例えば、嚥下能力が低下している高齢者、脳神経疾患や口腔疾患を有する者が挙げられる。本発明における嚥下困難者用の食品は、付着性が低いため、嚥下困難者にとって摂取しやすい。本発明における嚥下困難者用の食品は、厚生労働省が規定する「嚥下困難者用食品たる表示の許可基準における規格基準」を満たす食品であってもよい。
The oil and fat composition of the present invention can be used in foods for people with dysphagia. The oil and fat composition of the present invention can be added to or contained in foods for people with dysphagia (such as chopped food) in an amount that can supplement the desired amount of energy. The content of the oil and fat composition of the present invention in the food is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 5 to 10% by mass. When the content of the oil and fat composition in the soft rice is within the above range, the energy density can be increased by approximately 1.5 to 2 times.
In the present invention, a person with dysphagia refers to a person who has some kind of difficulty in swallowing. Examples include elderly people with reduced swallowing ability and people with neurological disorders or oral disorders. The food for people with dysphagia in the present invention has low adhesiveness and is therefore easy for people with dysphagia to ingest. The food for people with dysphagia in the present invention may be a food that satisfies the "Specifications and Criteria for Approval of Labeling as Food for People with Dysphagia" stipulated by the Ministry of Health, Labor and Welfare.
本発明の油脂組成物は、介護食用として使用できる。本発明の油脂組成物は、介護用食品に、所望のエネルギーが補足できる量を添加又は含有させることができる。例えば、前記食品がお粥の態様の場合、本発明の油脂組成物の含有量は、好ましくは、１～１５質量％、より好ましくは、３～１２質量％、最も好ましくは、５～１０質量％である。前記軟飯中の前記油脂組成物の含有量が上記の範囲にあると、エネルギー密度を約１．５～２倍に高めることができる。
本発明における介護食とは、病院施設や在宅で介護を要する方向けの食品を指す。
The oil and fat composition of the present invention can be used as a food for nursing care. The oil and fat composition of the present invention can be added to or contained in a food for nursing care in an amount sufficient to supplement the desired energy. For example, when the food is in the form of rice porridge, the content of the oil and fat composition of the present invention is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 5 to 10% by mass. When the content of the oil and fat composition in the soft rice is within the above range, the energy density can be increased by approximately 1.5 to 2 times.
Nursing care food in the present invention refers to food for people who require nursing care in hospital facilities or at home.
〔本発明の油脂組成物を含有する食品〕
本発明の油脂組成物を含有する食品（以下、本発明の食品ともいう。）は、本発明の油脂組成物を含有することで、エネルギー密度が高められた食品であり、好ましくはエネルギー密度が１．５～２倍に高められた食品である。本発明の食品は、エネルギー密度が高いため、少量の摂取で所望とするエネルギーが補給できる。
本発明の食品は、例えば、上記の流動食、高齢者向け食品、嚥下困難者向け食品、又は介護食として使用される食品であってもよい。
本発明の食品は、食品全体に対する水の含有量（水分）が好ましくは６０質量％以上、より好ましくは６５～９９質量％、さらにより好ましくは６５～９５質量％、最も好ましくは７０～９０質量％である。前記食品中の水分含量は、常用の乾燥減量法により求めることができる。前記食品としては、主食（ご飯、軟飯、おかゆ、おじや等）、副菜（お浸し、和え物、煮物、酢物等）、汁物（みそ汁、スープ等）、飲料（水、お茶、コーヒー、牛乳等)、嚥下調整食（飲料、汁物等にトロミ調整剤を添加してトロミを付与した食品、きざみ食、ソフト食（噛み切りやすく、飲み込みやすいよう調理した食品）、ミキサー食（ミキサーにかけてペースト状にした食品）等が挙げられるが、好ましくは、主食又は副菜である。
[Food containing the oil and fat composition of the present invention]
A food containing the oil and fat composition of the present invention (hereinafter also referred to as the food of the present invention) is a food whose energy density has been increased by containing the oil and fat composition of the present invention, and preferably whose energy density has been increased by 1.5 to 2 times. Because the food of the present invention has a high energy density, desired energy can be supplied by ingesting a small amount.
The food of the present invention may be, for example, a food used as the above-mentioned liquid food, food for the elderly, food for people with swallowing difficulty, or nursing care food.
The water content (moisture content) of the food of the present invention relative to the total weight of the food is preferably 60% by mass or more, more preferably 65 to 99% by mass, even more preferably 65 to 95% by mass, and most preferably 70 to 90% by mass. The moisture content of the food can be determined by a conventional loss on drying method. Examples of the food include staple foods (rice, soft rice, porridge, rice porridge, etc.), side dishes (blanched vegetables, mixed dishes, simmered dishes, vinegared dishes, etc.), soups (miso soup, soup, etc.), beverages (water, tea, coffee, milk, etc.), dysphagia-adjusted foods (drinks, soups, etc., thickened with a thickness adjuster), chopped foods, soft foods (foods cooked to be easy to chew and swallow), and blended foods (foods made into a paste by blending), but staple foods or side dishes are preferred.
〔本発明の油脂組成物の商品形態〕
本発明の油脂組成物は、いかなる商品形態を取ることも可能である。ここで、商品形態とは、油脂組成物その物を輸送、貯蔵及び販売する際に取られる形態のことを指す。本発明の油脂組成物の商品形態は、例えば、ガラスビン、プラスチックボトル、ピロー包装等の形態を取ることができる。
本発明の油脂組成物は、曝光下においても白濁の発生が抑制されるので、少なくとも一部が光透過性である容器に充填することが可能である。ここで、少なくとも一部が光透過性である容器とは、少なくとも容器の一部が、蛍光灯の下で内容物を目視で確認できる程度の透過性を有する容器のことをいう。具体的には、容器の一部又は全部が、着色されていないＰＥＴ、着色されていないラミコン、及び着色されていないガラス等の素材を使用している容器を挙げることができる。
[Product form of the oil and fat composition of the present invention]
The oil or fat composition of the present invention can be in any product form. Here, the product form refers to the form in which the oil or fat composition itself is transported, stored, and sold. The product form of the oil or fat composition of the present invention can be, for example, a glass bottle, a plastic bottle, a pillow package, etc.
Since the oil and fat composition of the present invention is prevented from becoming cloudy even when exposed to light, it can be filled into a container that is at least partially light-transmitting. Here, a container that is at least partially light-transmitting means a container that has enough transparency that the contents can be visually confirmed under fluorescent light. Specific examples include containers that are made entirely or partially of materials such as uncolored PET, uncolored Lamicon, and uncolored glass.
〔白濁の抑制方法〕
本発明の全構成脂肪酸中の中鎖脂肪酸含有量が７０質量％以上である油脂、及びグリセリン脂肪酸エステルを含有する油脂組成物の白濁の抑制方法（以下、本発明の白濁の抑制方法ともいう。）は、該油脂組成物にトコフェロールを含有させて、該油脂を９０～９９．８質量％、グリセリン脂肪酸エステルを０．１～９．５質量％、トコフェロールを０．００２～０．３質量％となるように含有させる方法である。ここで、本発明の「白濁の抑制方法」とは、曝光下で長期保存した場合に油脂組成物の白濁が認められず、長期保存前の油脂組成物と比較して同等の澄明な外観を維持する方法をいう。ここで、「澄明」とは、例えば６６０ｎｍ（光路長１０ｍｍ、対照：水）の透過率が９５％以上の状態を指す。また、本発明において「曝光下」とは、１日１２時間以上、１０００ルクス以上の照度下で保管されている状態を指す。また、本発明において「長期保存」とは、本発明における油脂の製造後、室温（１～３０℃）で４週間以上経過した状態を指す。
[Method for suppressing cloudiness]
The method of the present invention for suppressing cloudiness in an oil or fat composition containing an oil or fat having a medium-chain fatty acid content of 70% by mass or more of the total constituent fatty acids and a glycerin fatty acid ester (hereinafter also referred to as the cloudiness suppression method of the present invention) comprises incorporating tocopherol into the oil or fat composition so that the oil or fat content is 90 to 99.8% by mass, the glycerin fatty acid ester is 0.1 to 9.5% by mass, and the tocopherol is 0.002 to 0.3% by mass. Here, the "cloudiness suppression method" of the present invention refers to a method in which the oil or fat composition does not become cloudy after long-term storage under light exposure and maintains a clear appearance equivalent to that of the oil or fat composition before long-term storage. Here, "clear" refers to a state in which the transmittance at 660 nm (light path length 10 mm, control: water) is 95% or more, for example. Furthermore, in the present invention, "under light exposure" refers to a state in which the oil or fat composition is stored under an illumination intensity of 1,000 lux or more for 12 hours or more per day. In addition, in the present invention, "long-term storage" refers to a state in which the oil or fat of the present invention has been stored at room temperature (1 to 30°C) for 4 weeks or more after production.
本発明の白濁の抑制方法において、前記油脂、グリセリン脂肪酸エステル、及びトコフェロールの好ましい態様、含有量等は、上記の「本発明の油脂組成物」と同様である。 In the method for suppressing cloudiness of the present invention, the preferred embodiments and contents of the oils and fats, glycerin fatty acid esters, and tocopherol are the same as those described above for the "oil and fat composition of the present invention."
また、本発明の白濁の抑制方法は、前記油脂組成物中のグリセリン脂肪酸エステル１００質量部に対して、トコフェロールを、好ましくは０．２～５質量部、より好ましくは０．３～４質量部、さらにより好ましくは０．５～３．５質量部、最も好ましくは０．７～２．５質量部含有する。グリセリン脂肪酸エステルに対するトコフェロールの含有量が上記の範囲にあると、本発明の油脂組成物の経時的な白濁や、曝光による白濁の抑制効果により優れる。 Furthermore, the method for suppressing cloudiness of the present invention preferably contains 0.2 to 5 parts by mass, more preferably 0.3 to 4 parts by mass, even more preferably 0.5 to 3.5 parts by mass, and most preferably 0.7 to 2.5 parts by mass of tocopherol relative to 100 parts by mass of glycerin fatty acid ester in the oil or fat composition. When the tocopherol content relative to the glycerin fatty acid ester is within the above range, the oil or fat composition of the present invention is more effective in suppressing cloudiness over time and cloudiness due to exposure to light.
以下、実施例を示して本発明をさらに具体的に説明するが、本発明の範囲はこれら実施例の記載に何ら限定されるものではない。 The present invention will be explained in more detail below using examples, but the scope of the present invention is not limited to the descriptions in these examples.
〔白濁抑制の確認試験－１〕
（油脂組成物１～７の調製）
表１及び２の配合に従い、各原料を均一にブレンドして油脂組成物１～７を得た。油脂組成物１～７は、澄明な液体であった。なお表中の各原料は、以下の原料を使用した。
・ＭＣＴ（商品名：Ｏ．Ｄ．Ｏ（カプリル酸：カプリン酸＝７５：２５（質量比）の中鎖脂肪酸トリグリセリド）、日清オイリオグループ（株）製）
・菜種油（商品名：日清キャノーラ油、日清オイリオグループ（株）製）
・グリセリン脂肪酸エステル（商品名：リョートーポリグリエステルＯ－５０Ｄ（デカグリセリンオレイン酸エステル，ＨＬＢ７）、三菱ケミカルフーズ（株）製）
・トコフェロール製剤１（商品名：トコフェロール８０、日清オイリオグループ（株）製、総トコフェロール含量８０質量％（総トコフェロール中、γ－トコフェロール含量７０質量％））
・トコフェロール製剤２（商品名：イーミックスＤ、エーザイフード・ケミカル（株）製、総トコフェロール含量１００質量％（総トコフェロール中、δ－トコフェロール含量９０質量％））
[Confirmation test for suppression of cloudiness-1]
(Preparation of oil and fat compositions 1 to 7)
According to the formulations in Tables 1 and 2, the raw materials were uniformly blended to obtain oil and fat compositions 1 to 7. Oil and fat compositions 1 to 7 were clear liquids. The raw materials used in the tables were as follows:
MCT (product name: O.D.O (medium-chain fatty acid triglyceride with a mass ratio of caprylic acid:capric acid = 75:25), manufactured by Nisshin Oillio Group, Ltd.)
- Rapeseed oil (product name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group, Ltd.)
Glycerin fatty acid ester (trade name: Ryoto Polyglycerol O-50D (decaglycerin oleate, HLB 7), manufactured by Mitsubishi Chemical Foods Corporation)
Tocopherol preparation 1 (trade name: Tocopherol 80, manufactured by Nisshin Oillio Group Co., Ltd., total tocopherol content 80% by mass (γ-tocopherol content of total tocopherols: 70% by mass))
Tocopherol preparation 2 (trade name: Emix D, manufactured by Eisai Food & Chemical Co., Ltd., total tocopherol content 100% by mass (δ-tocopherol content of total tocopherols: 90% by mass))
（油脂組成物１～７の保存試験）
上記で調製した油脂組成物１～７を透明のプラスチック製ボトル（１Ｌ）に９５０ｍＬ充填した。その後、静置したボトルに対し、１０００ルクス（ボトル表面の照度）、２０℃で１２週間曝光した。曝光は、蛍光灯を壁面に備えたインキュベーターで行った。
(Storage test of oil and fat compositions 1 to 7)
950 mL of each of the oil and fat compositions 1 to 7 prepared above was filled into a transparent plastic bottle (1 L). The bottle was then left standing and exposed to light at 1000 lux (illuminance on the bottle surface) at 20°C for 12 weeks. The light exposure was carried out in an incubator equipped with fluorescent lights on the wall.
（白濁発生の確認）
上記保存試験で３週間保存した各油脂組成物について、５０ｍＬのガラスビーカーに４０ｍＬを注ぎ、ビーカーの側面（黒色背景）から油脂組成物の状態を目視確認した。目視確認は、５名のパネリストの総意により下記の２段階で評価した。同様にして、６週間及び１２週間保存した各油脂組成物についても評価した。評価結果を表１及び２に示す。
（評価基準）
○：澄明であり、析出物も認められない。
×：白濁、または析出物が認められる。
(Check for cloudiness)
For each oil and fat composition stored for 3 weeks in the storage test, 40 mL was poured into a 50 mL glass beaker, and the state of the oil and fat composition was visually confirmed from the side of the beaker (black background). The visual confirmation was evaluated using the following two-level rating system based on the consensus of five panelists. Similarly, each oil and fat composition stored for 6 weeks and 12 weeks was also evaluated. The evaluation results are shown in Tables 1 and 2.
(Evaluation criteria)
○: Clear and no precipitates observed.
×: Cloudy or precipitates observed.
実施例１～４の１２週間保存後の検体について、６６０ｎｍ（光路長１０ｍｍ、対照：水）の透過率を測定したところ、全て９５％以上であった。測定結果を表１及び２に示す。 The transmittance of the samples from Examples 1 to 4 after 12 weeks of storage was measured at 660 nm (optical path length 10 mm, control: water), and all were 95% or higher. The measurement results are shown in Tables 1 and 2.
表１及び２中の「ＴＯＣ／ＧＳＦ×１００」は、グリセリン脂肪酸エステル１００質量部に対する、トコフェロールの質量部を指す。表１及び２中の「透過率（％）」は１２週間保存後の透過率（％）を指す。 In Tables 1 and 2, "TOC/GSF x 100" refers to the parts by mass of tocopherol per 100 parts by mass of glycerin fatty acid ester. In Tables 1 and 2, "Transmittance (%)" refers to the transmittance (%) after 12 weeks of storage.
表１及び２の結果より、ＭＣＴをベース油とし、グリセリン脂肪酸エステルを１質量％、及びトコフェロールを０．０１又は０．０２質量％含有する油脂組成物（実施例１～４）は、曝光下の長期間保存において、白濁の発生が抑制された。 The results in Tables 1 and 2 show that the oil and fat compositions (Examples 1 to 4) containing MCT as the base oil, 1% by mass of glycerin fatty acid ester, and 0.01 or 0.02% by mass of tocopherol suppressed the occurrence of cloudiness when stored for long periods under light exposure.
〔白濁抑制の確認試験－２〕
（油脂組成物８～１５の調製）
表３及び４の配合に従い、各原料を均一にブレンドして油脂組成物８～１５を得た。油脂組成物８～１５は、澄明な液体であった。なお表中の各原料は、上記「白濁抑制の確認試験－１」に記載の原料と同等のものを使用した。
[Confirmation test for suppression of cloudiness-2]
(Preparation of oil and fat compositions 8 to 15)
According to the formulations in Tables 3 and 4, the raw materials were uniformly blended to obtain oil and fat compositions 8 to 15. Oil and fat compositions 8 to 15 were clear liquids. The raw materials used in the tables were the same as those described in the above "Confirmation test for suppression of cloudiness - 1."
（油脂組成物８～１５の保存試験）
上記で調製した油脂組成物８～１５を透明のプラスチック製ボトル（１Ｌ）に９５０ｍＬ充填した。その後、静置したボトルに対し、１０００ルクス（ボトル表面の照度）、２０℃で４週間曝光した。曝光は、蛍光灯を壁面に備えたインキュベーター内で行った。
(Storage test of oil and fat compositions 8 to 15)
950 mL of each of the oil and fat compositions 8 to 15 prepared above was filled into a transparent plastic bottle (1 L). The bottle was then left standing and exposed to light at 1000 lux (illuminance on the bottle surface) at 20°C for 4 weeks. The light exposure was carried out in an incubator equipped with fluorescent lights on the wall.
（白濁発生の確認）
上記保存試験で４週間及び１２週間保存した各油脂組成物について、上記「白濁抑制の確認試験－１」に記載の方法と同様にして評価した。評価結果を表３及び４に示す。
(Check for cloudiness)
Each oil and fat composition stored for 4 weeks and 12 weeks in the storage test was evaluated in the same manner as described in the above "Confirmation test for suppression of cloudiness - 1." The evaluation results are shown in Tables 3 and 4.
実施例５～１１の４週間保存後の検体について、６６０ｎｍ（光路長１０ｍｍ、対照：水）の透過率を測定したところ、全て９５％以上であった。また、１２週間保存後の検体についての測定結果を表３及び４に示す。 The transmittance of the samples from Examples 5 to 11 after 4 weeks of storage was measured at 660 nm (optical path length 10 mm, control: water), and all were 95% or higher. The measurement results for the samples after 12 weeks of storage are shown in Tables 3 and 4.
表３及び４中の「ＴＯＣ／ＧＳＦ×１００」は、グリセリン脂肪酸エステル１００質量部に対する、トコフェロールの質量部を指す。表３及び４中の「透過率（％）」は１２週間保存後の透過率（％）を指す。 In Tables 3 and 4, "TOC/GSF x 100" refers to the parts by mass of tocopherol per 100 parts by mass of glycerin fatty acid ester. In Tables 3 and 4, "Transmittance (%)" refers to the transmittance (%) after 12 weeks of storage.
表３及び４の結果より、ＭＣＴをベース油とし、グリセリン脂肪酸エステルを０．５～６質量％、及びトコフェロールを０．００４～０．１６質量％含有する油脂組成物（実施例５～１１）は、曝光下の保存において、白濁の発生が抑制された。 The results in Tables 3 and 4 show that the oil and fat compositions (Examples 5 to 11) containing MCT as the base oil, 0.5 to 6% by mass of glycerin fatty acid ester, and 0.004 to 0.16% by mass of tocopherol were able to suppress the occurrence of cloudiness when stored under light exposure.
〔油脂組成物３を含有する軟飯の製造〕
炊飯器に、生米と、生米の３．３倍質量の炊き水を投入し、炊き上げて軟飯を製造した。なお、軟飯中の水分を乾燥減量法（１０５℃、４時間）で測定した結果、７５質量％であった。次に、２０℃まで冷ました軟飯１５０ｇに油脂組成物３を１３ｇ添加し、へらで十分に混ぜ込み、本発明の油脂組成物を含有する軟飯を製造した。
軟飯のエネルギーは１．１Ｋｃａｌ／ｇ、油脂組成物３を含有する軟飯のエネルギーは１．８Ｋｃａｌ／ｇであった。
[Production of soft rice containing oil and fat composition 3]
Raw rice and 3.3 times the mass of cooking water of the raw rice were added to a rice cooker and cooked to produce soft rice. The moisture content of the soft rice was measured by the loss on drying method (105 ° C, 4 hours) and found to be 75% by mass. Next, 13 g of oil/fat composition 3 was added to 150 g of soft rice cooled to 20 ° C and thoroughly mixed with a spatula to produce soft rice containing the oil/fat composition of the present invention.
The energy of the soft rice was 1.1 Kcal/g, and the energy of the soft rice containing oil/fat composition 3 was 1.8 Kcal/g.
上記で製造した本発明の油脂組成物を含有する軟飯について、茶碗に１５０ｇをよそい、５分後に軟飯の外観と茶碗壁面の状態を目視で観察したところ、油の分離は認められなかった。したがって、前記の軟飯は、高齢者向け食品として好適に使用できるものであった。 150 g of the soft rice containing the oil and fat composition of the present invention produced as described above was placed in a bowl, and after 5 minutes, the appearance of the soft rice and the condition of the bowl wall were visually observed. No separation of oil was observed. Therefore, the soft rice was suitable for use as a food for the elderly.
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