JP2002138296A - Oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oil and fat composition excellent in internal organ fat- burning properties, body fat-burning properties and auto-oxidative stability. SOLUTION: This oil and fat composition comprises 60-100 wt.% of a diglyceride, where less than 20C ω3-based unsaturated fatty acids account for 15-90 wt.% of constituent fatty acids thereof and the weight ratio of cis type ω3-based unsaturated fatty acids/(cis type ω6-based unsaturated fatty acids + saturated fatty acids + trans type unsaturated fatty acids) is 1-6.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil / fat composition having a specific glyceride composition and a fatty acid composition, having good autoxidation stability, and being very useful for health, having excellent visceral fat burning properties and body fat burning properties. About.

[0002]

2. Description of the Related Art Lipids (oils and fats) are important nutrients together with proteins and carbohydrates, and are particularly useful as an energy source.
However, this is a high calorie (9 Kcal / g), which promotes obesity and causes problems such as lifestyle-related diseases.
A diet high in fat is delicious, and modern people are accustomed to such a diet. For this reason, in developed countries that are in a state of being bored, it has become a national problem in conjunction with the increase in medical expenses. Against this background,
In recent years, interest in the maintenance and promotion of health and prevention and treatment of diseases has increased, and many studies have been conducted on the relationship between lipids and obesity and lifestyle-related diseases.

[0003] The main research that has been conducted so far relates to fatty acids constituting triglyceride which is a main component of lipid. For example, those that are nutritionally essential are linoleic acid, arachidonic acid and linolenic acid, and these fatty acids are used in vivo as constituents of biological membranes or as raw materials for eicosanoids (prostaglandins, thromboxanes, leukotrienes, etc.). It is clear that it will be used. In addition, dietary saturated fatty acids have a serum cholesterol-elevating effect, and are therefore likely to lead to atherosclerosis or heart disease (Lancet 2,959).
(1950)), High levels of linoleic oil in the diet increase tumor incidence and increase tumor size in laboratory animals (J. National Cancer Institute, 66,517 (1971)).
Have been reported. High oleic acid low saturated fatty acid diet is H
Lowering LDL-cholesterol while maintaining DL-cholesterol has been shown to reduce the risk of heart disease (J. Lipid Res., 26,194 (1985), New Eng).
land J. Medicine, 314,745 (1988)). In addition to the blood clot prevention effect of eicosapentaenoic acid contained in fish oil, various ω
Attention has also been focused on the physiological activity of tertiary unsaturated fatty acids (Ann. Rev. Nutr., 8, 517 (1988)). However, eicosapentaenoic acid and docosahexaenoic acid, which have high physiological activity, have more double bonds than other fatty acids, and it is pointed out that there is a serious problem not only in heat stability but also in autoxidation stability. ing. For this reason, at present, it is practically used for only a small number of products. The intake balance of these fatty acids has also been studied, and saturated fatty acids:
Numerous research reports have been proposed, including monounsaturated fatty acid: polyunsaturated fatty acid ratios and recommended ratios of ω6 unsaturated fatty acids: ω3 unsaturated fatty acid ratios, and research is still ongoing. ("Nutrition and Disease of Fats and Oils", Koshobo, "Sixth Nutrition Requirements", Ministry of Health and Welfare). In addition, it has been shown that trans-unsaturated fatty acids increase LDL-cholesterol, thereby increasing the risk of heart disease and adversely affecting health. In response, the FDA, in November 1999, added trans-unsaturated fatty acids to the labeling, added trans-unsaturated fatty acids to products labeled for health, and labeled for food and nutrition. It was proposed to limit the amount of fatty acids (FDA homepage).

[0004] From the viewpoint of anti-obesity, substitutes for fats and oils and non-absorbable fats and oils have been developed. Among them, sucrose fatty acid polyester (US Pat. No. 36
No. 00186). This is excreted without being absorbed by the body, so the calories derived from fats and oils is Okcal / g. However, there are concerns about problems such as anal leakage and inhibition of absorption of fat-soluble vitamins, and they cannot be a source of essential fatty acids. This substance has a melting point of 37.8 ° C. to 7 with a certain amount of vitamins A, D, E and K added by the FDA in 1996.
Permitted to use 1.1 ° C. semi-solid or solid fatty acid sucrose polyester for salty snacks only. This is to prevent anal leakage and to inhibit absorption of fat-soluble vitamins. In addition, medium-chain fatty acid triglyceride (MCT) is known to be non-accumulating in the body, but has poor heat stability. Similar effects have been disclosed for conjugated linoleic acid, fish oil and perilla oil (Lipids, 32, 853 (1997), J. Agric. Food Ch.
em., 46, 1225 (1998)).

[0005] Focusing on the glyceride structure, an edible oil composition (Japanese Patent No. 2010558), a cholesterol-lowering agent (Japanese Patent No. 2035495), a serum triglyceride concentration-lowering agent (Japanese Patent Application Laid-Open No. 4-300825), An agent (JP-A-4-300826), an agent for preventing and treating fatty liver (JP-A-4-300828), a liquid general-purpose fat / oil composition (JP-A-10-176181) and the like are disclosed. These focused on effects derived from the structure of diglyceride, and did not maximize the effects possessed by diglyceride.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is not only to eliminate the disadvantages of fats and oils that are safe and easy to become obese without side effects such as anal leakage and inhibition of absorption of fat-soluble vitamins. It is an object of the present invention to provide a very useful oil / fat composition having a remarkable action of burning body fat and visceral fat and having excellent autoxidation stability, and which is fully considered for health that meets the demands of the times.

[0007]

The present inventors have found that diglycerides having a specific unsaturated fatty acid composition are excellent in visceral fat burning (that is, visceral fat lowering), body fat burning and the like. . The present invention relates to an ω3-unsaturated fatty acid in which 15 to 90% by weight of the constituent fatty acids has less than 20 carbon atoms, and cis-type ω3-unsaturated fatty acid / (cis-type ω6-unsaturated fatty acid + saturated fatty acid + trans-unsaturated). Fatty acid) is 1
The present invention provides an oil / fat composition containing 60 to 100% by weight of diglyceride of No. 6 to 6.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The diglyceride used in the present invention requires that 15 to 90% by weight (hereinafter simply referred to as "%") of the constituent fatty acids be ω3-unsaturated fatty acids having less than 20 carbon atoms. Here, the ω3-unsaturated fatty acid is a fatty acid in which the first unsaturated bond is located at the third carbon atom from the ω-position and has two or more unsaturated bonds. Specifically, α-linolenic acid (all cis-9,12,15-octadecatrienoic acid), stearidonic acid (all cis-6,9,12,15-octadecatetraenoic acid) and the like, α-Linolenic acid is particularly preferred. Ω3 unsaturated fatty acids having less than 20 carbon atoms are
Preferably 20 to 80% in diglyceride, further 30 to
The content of 70%, particularly 40 to 65%, is preferable in terms of manifesting various bioactive effects.

[0009] From the viewpoint of the manifestation of physiological activity, autoxidation stability and fatty acid balance, among the constituent fatty acids of diglyceride, cis-type ω3-unsaturated fatty acid / (cis-type ω6-unsaturated fatty acid + saturated fatty acid + trans-type unsaturated fatty acid) It is necessary that the weight ratio of (saturated fatty acid) is 1 to 6, but preferably 1.2 to 6.
5, more preferably 1.4 to 4, especially 1.5 to 3. Trans-unsaturated fatty acids are those in which one or more of the double bonds in the molecule of the unsaturated fatty acid are in the trans-form. The infrared absorption spectroscopy (Nippon Oil Chemistry Association, Standard Fatty Acid Analysis Test Method 2.4.4.2), Gas chromatography (JAOCS,
70, 425 (1993)). For health reasons, trans-unsaturated fatty acids are particularly preferably at most 5%.

Other constituent fatty acids of diglyceride include:
From the viewpoint of the intake balance of fatty acids and the manifestation of the physiologically active effect of ω3 unsaturated fatty acids, 2 to 50% of ω6 unsaturated fatty acids having 18 to 22 carbon atoms, such as linoleic acid and γ-linolenic acid,
Preferably, the content is 5 to 40%, particularly 10 to 30%. Among the constituent fatty acids of diglyceride, the unsaturated fatty acid is 70 to 100%, preferably 80 to 100%, particularly 90%.
It is preferably from 100% to 100% in view of the manifestation of a physiologically active effect. It is preferable that 10 to 60% of the constituent fatty acids of the diglyceride are ω9 unsaturated fatty acids, and further 10 to 5 from the viewpoint of fatty acid intake balance, physiological activity expression, and oxidative stability.
It is preferably contained at 0%, particularly 12 to 30%. Examples of the ω9 unsaturated fatty acid include oleic acid having 10 to 24 carbon atoms, preferably 16 to 22 carbon atoms, eicosamonoenoic acid, and docosamonoenoic acid, and oleic acid is particularly preferable.
For example, as a specific example, olein-olein diglyceride is preferably less than 45%, more preferably 40% or less, from the viewpoint of expressing physiological activity.

The diglyceride containing such a constituent fatty acid is contained in the oil / fat composition in an amount of 60 to 100%.
From the viewpoint of the manifestation of bioactive effects and industrial productivity, preferably 6
It is preferably from 5 to 99%, more preferably from 70 to 95%, especially from 75 to 92%. The remaining components in the fat composition are monoglycerides, triglycerides, free fatty acids, and the like. Monoglyceride is contained in the fat or oil composition in an amount of 0 to 40 in terms of flavor masking effect, prevention of smoking at the time of heating, industrial productivity, and the like.
%, Preferably 0.1 to 10%, more preferably 0.1 to 4%,
Particularly, it is contained in an amount of 0.1 to 2%, most preferably 0.1%.
The content is preferably 1.5%. The constituent fatty acids of the monoglyceride are preferably the same as the constituent fatty acids of the diglyceride. The free fatty acid (salt) has an off-flavor and is preferably reduced to 3.5% or less from the viewpoint of flavor, and preferably 2.
The content is preferably 5% or less, more preferably 1.5% or less, particularly 1% or less, and most preferably 0.5% or less. The remainder is composed of a triglyceride to constitute the fat composition, from 0 to 40%, preferably from 0.1 to 34.9%, and more preferably from 2 to 29.9.
%, Especially 6 to 24.9%. As the constituent fatty acids of triglycerides, unsaturated fatty acids having 8 to 24 carbon atoms, particularly 16 to 22 carbon atoms, are preferably 55 to 55 in terms of the manifestation of physiological activity effects.
100%, preferably 70-100%, more preferably 80-10
It is preferably 0%, particularly preferably 90 to 100%.

Among the total constituent fatty acids in the oil and fat composition of the present invention, polyunsaturated fatty acids having four or more carbon-carbon double bonds, such as eicosapentaenoic acid, docosahexaenoic acid, and arachidonic acid, are It is preferably at most 15%, more preferably at most 5%, particularly preferably at most 2%, from the viewpoint of oxidation stability, and most preferably at substantially 0%. The oil or fat composition of the present invention is, for example, subjected to a transesterification reaction of an oil or fat having a target constituent fatty acid and glycerin, or by subjecting a mixture of the target constituent fatty acid or its ester and glycerin to a lipase to perform an esterification reaction. It is manufactured by performing. In order to prevent isomerization during the reaction, an esterification reaction using a lipase is more preferable. Also, in order to prevent isomerization in the purifying means after the reaction is completed by the esterification reaction using lipase, it is preferable that the purifying means is also performed under mild conditions such that fatty acid isomerization does not occur. Further, it is preferable to use a raw material fat or oil having a low trans acid content. The above-mentioned diglyceride is used for hydrolysis reaction of linseed oil, perilla oil, perilla oil, perilla goose kernel oil, soybean oil, rapeseed oil and the like containing ω3-unsaturated acyl group, ω6-unsaturated acyl group and the like. Can be obtained by any method such as an ester exchange reaction with glycerin and a transesterification reaction with glycerin. The reaction method may be any of a chemical reaction method using an alkali catalyst or the like and a biochemical reaction method using an enzyme such as lipase. Triglycerides are soy oil,
It can be obtained from vegetable oils such as rapeseed oil, palm oil, rice oil, corn oil, etc., animal oils such as tallow, fish oil, etc., or their hardened oils, fractionated oils, random transesterified oils and the like.

The oil and fat composition of the present invention is preferably used after being subjected to purification such as degumming, deacidification, decolorization, washing with water, and deodorization, from the viewpoint of oxidation stability and flavor. The peroxide value (POV; Japan Oil Chemical Association, Standard Oil and Fat Analysis Test Method 2.5.2.1) is 10 or less,
It is preferably 7 or less, more preferably 5 or less, particularly preferably 3 or less, and most preferably 1 or less. In addition, the color (10R + Y) by the Lovibond method (using the Japan Oil Chemical Society, Standard Oil and Fat Analysis Test Method 2.2.1.1, 5 1/4 inch glass cell) is 35 or less, preferably 30 or less, more preferably 25 or less, particularly 20 or less. It is preferable to set the following.

The preferred composition of the oil and fat composition of the present invention is 65 to 99% of diglyceride, 0.1 to monoglyceride.
-4%, triglyceride 0.1-34.9%, free fatty acid (salt) 1.5% or less, wherein 20-80% of the constituent fatty acids in diglyceride are α-linolenic acid, and 10-60% are oleic acid. , 2 to 50% are ω6 unsaturated fatty acids, 70 to
100% unsaturated fatty acids, cis-type ω3 unsaturated fatty acids /
The weight ratio of (cis-type ω6-unsaturated fatty acid + saturated fatty acid + trans-unsaturated fatty acid) is 1.2 to 5, and 70 to 100% of the constituent fatty acids of triglyceride is in the unsaturated fatty acid, fat or oil composition. Is 5% or less of polyunsaturated fatty acids having four or more carbon-carbon double bonds among all constituent fatty acids.

More preferably, diglyceride is 70 to 95.
%, Monoglyceride 0.1-2%, triglyceride 2
29.9%, free fatty acid (salt) 1% or less, 30-70% of constituent fatty acids in diglyceride are α-linolenic acid, 10-50% are oleic acid, 5-40% are ω6-unsaturated Fatty acids, 80-100% unsaturated fatty acids, cis-type ω
The weight ratio of tertiary unsaturated fatty acid / (cis type ω6 unsaturated fatty acid + saturated fatty acid + trans unsaturated fatty acid) is 1.4 to
4, further comprising 80-1 of the constituent fatty acids of the triglyceride
00% is an unsaturated fatty acid, and 2% or less is a highly unsaturated fatty acid having four or more carbon-carbon double bonds among all constituent fatty acids in the oil and fat composition.

Particularly preferred are diglycerides 75 to 92.
%, Monoglyceride 0.1 to 1.5%, triglyceride 6 to 24.9%, free fatty acid (salt) 0.5% or less, and 40 to 65% of the constituent fatty acids of diglyceride are α-linolenic acid, 12 -30% oleic acid, 10-30% ω6 unsaturated fatty acids, 90-100% unsaturated fatty acids,
The weight ratio of cis-type ω3-unsaturated fatty acid / (cis-type ω6-unsaturated fatty acid + saturated fatty acid + trans-unsaturated fatty acid) is 1.5 to 3, and 9 of the constituent fatty acids of triglyceride
0 to 100% do not contain unsaturated fatty acids and polyunsaturated fatty acids having four or more carbon-carbon double bonds among all constituent fatty acids in the oil and fat composition.

An antioxidant may be added to the oil or fat composition of the present invention, and any antioxidant may be used as long as it is generally used in foods and pharmaceuticals. Catechin, tocopherol, vitamin C One or a combination of two or more of a fatty acid ester, a phospholipid, and a natural antioxidant component is preferred, and catechin is particularly preferred. As vitamin C fatty acid esters, palmitic acid esters and stearic acid esters are:
Natural antioxidants include herbs such as rosemary, extracts from peach leaves and root nodules, and the like. The antioxidant is added to the fat and oil composition of the present invention in an amount of 0.01 to 5%, particularly 0.05 to 5%.
It is preferable to add 1%.

The oil and fat composition of the present invention preferably contains plant sterols in an amount of 0.05% or more, particularly 0.3% or more, from the viewpoint of a cholesterol lowering effect. The content of the plant sterol in the fat or oil composition varies depending on the raw material fat or the production method. For example, when a commercially available fatty acid obtained by distillation is used as a raw material, the plant sterol content in the fat or oil composition becomes low. In such a case, it is preferable to add the plant sterol so as to be 0.05% or more. The upper limit of the plant sterol content is not particularly limited, but may be in the range of 0.05 to 1.2%. When the purpose is to further lower cholesterol, 1.2 to 20% may be added. Here, as the plant sterol, for example, α-sitosterol, β-sitosterol, stigmasterol, campesterol, α-sitostanol, β-sitostanol, stigmastanol, campestanol, free forms such as cycloartenol, and these And fatty acid esters, ferulic acid esters, cinnamic acid esters, and the like.

It is preferable that a crystallization inhibitor is further added to the oil / fat composition of the present invention. Examples of the crystal inhibitor used in the present invention include polyol fatty acid esters such as polyglycerin condensed ricinoleate, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and propylene glycol fatty acid ester. Can be The polyol fatty acid ester is HLB (Griffi
Polyglycerol fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters having a formula of n of 4 or less, particularly 3 or less, are preferred. The oil / fat composition of the present invention contains 0.02 to 0.5%, particularly 0.05 to 0.2% of a crystallization inhibitor.
It is preferred to contain.

The thus obtained oil and fat composition has excellent physiological activities such as promotion of visceral fat burning, promotion of body fat burning, increase in resting metabolism and lipid metabolism, as well as blood fat burning, liver function improvement, leptin It exerts physiological activities such as lowering, lowering PAI-1, lowering blood sugar level, improving insulin resistance, and lowering blood pressure. Furthermore, since it is excellent in autoxidation stability, it can be stored for a long period of time and has excellent flavor. In particular, since the ω3-unsaturated acyl group is present as an acyl group constituting diglyceride, it acts at a lower concentration than the case where it is present as a free fatty acid, is fast acting, has good flavor, and is safe. Because of having such excellent properties, the oil and fat composition of the present invention can be used for foods, feeds and pharmaceuticals.

As the food, it can be used for an oil / fat-containing food containing the oil / fat composition as a part of the food. Examples of such oil-and-fat-containing foods include health foods that exhibit specific functions to promote health. In particular,
Capsules, tablets, powders, granules, breads, cakes, cookies, pies, pizza crust, bakery foods such as bakery mixes, soups, dressings, mayonnaise, coffee whitener, ice cream, Foods containing oil-in-water fats and oils such as whipped cream, foods containing water-in-oil fats such as margarine, spreads and butter cream, snacks such as potato chips, chocolates, caramels, candy, desserts and other confectionery, beverages, sauces and grilled meat Sauce, peanut butter, fly shortening, baking shortening, dough, fats and oils for enrovers, filling fats and oils, meat processed foods such as ham, sausage, hamburgers, noodles, frozen foods, retort foods, roux and the like. Such an oil-and-fat-containing food can be produced by adding generally used food ingredients depending on the type of the oil-and-fat-containing food, in addition to the above-mentioned oil and fat composition. The amount of the oil / fat composition of the present invention to be mixed with food varies depending on the type of food, but is generally 0.1 to 1%.
00%, more preferably 1 to 80%, particularly preferably 2 to 80%.
The dosage is 0.1 to 50 per day as a fat or oil composition.
g, more preferably 0.5 to 10 g, especially 1 to 7.5 g, in 1 to several divided doses.

In addition, from the viewpoint of preparation of the preparation, when fats and oils derived from food raw materials are contained, the ratio of the fats and oils derived from food raw materials to the fat and oil composition of the present invention is preferably from 95: 5 to 1:99. , 95: 5 to 5:95, more preferably 85: 5 to 5:95.
15 to 5:95, particularly preferably 40:60 to 5:95.

When the oil / fat composition of the present invention is blended with other food materials and used as a processed oil / fat-containing food, the following food materials can be mentioned. Examples of the edible oils and fats include natural animal and vegetable oils and fats, and processed oils and fats obtained by subjecting them to transesterification, hydrogenation, fractionation and the like. Preferably, soybean oil, rapeseed oil, rice bran oil, corn oil, palm oil, linseed oil, perilla oil, fish oil, and processed fats and oils thereof are exemplified. Emulsifiers include egg protein, soy protein, milk protein, proteins separated from these proteins, various proteins such as (partial) degradation products of these proteins, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, Examples include glycerin fatty acid monoester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, glycerin organic acid fatty acid ester, propylene glycol fatty acid ester, lecithin and enzymatically decomposed products thereof. Xanthan gum, gellan gum, guar gum,
Examples include thickening polysaccharides such as carrageenan, pectin, tragacanth gum, and konjac mannan, and starches. Also,
Examples include flavoring agents such as salt, sugar, vinegar, and seasonings, flavoring agents such as spices and flavors, coloring agents, tocopherols, and antioxidants such as natural antioxidants.

Preferred examples of the oil / fat-containing food of the present invention include the following. (1) Oil-in-water type oil-and-fat-containing food The weight ratio between the oil phase and the aqueous phase is as follows: oil phase / water phase = 1 / 99-90 /
10, preferably 10/90 to 80/20, especially 30 /
70-75 / 25 is preferred. The content of diglyceride in the oil phase is 60 to 100%, preferably 65 to 99%,
The content of α-linolenic acid in the constituent fatty acids of diglyceride is particularly preferably 75 to 92%, and the content of α-linolenic acid is preferably 20 to 80%, preferably 30 to 70%, particularly preferably 40 to 65%. The content ratio of / (cis-type ω6-unsaturated fatty acid + saturated fatty acid + trans-unsaturated fatty acid) is 1 to 6, preferably 1.2 to 5, and particularly preferably 1.5 to 3. Plant sterols are 0-10%, preferably 1
7%, especially 2-5% is preferred. The emulsifier is 0.01 to
5%, particularly preferably 0.05 to 3%. No stabilizer
5%, particularly preferably 0.01 to 2%. pH is 1.0
~ 7.0, preferably 2.0 ~ 6.0, especially 3.0 ~
5.0 is preferable, and it can be adjusted with an organic acid (or a salt thereof) such as vinegar and citric acid, or an inorganic acid (salt) such as lemon juice and phosphoric acid (salt). Using these materials, oil-in-water type oil-and-fat-containing foods such as dressings, mayonnaise, coffee whiteners, ice creams, sauces, soups, and beverages can be prepared in a conventional manner.

(2) Water-in-oil type oil-and-fat-containing food The weight ratio of the water phase to the oil phase is as follows: water phase / oil phase = 90/10/1 /
99, preferably 80/20 to 10/90, in particular 70 /
30-35 / 65 is preferred. The content of diglyceride in the oil phase is 60 to 100%, preferably 65 to 99%,
The content of α-linolenic acid in the constituent fatty acids of diglyceride is particularly preferably 75 to 92%, and the content of α-linolenic acid is preferably 20 to 80%, preferably 30 to 70%, particularly preferably 40 to 65%. The content ratio of / (cis-type ω6-unsaturated fatty acid + saturated fatty acid + trans-unsaturated fatty acid) is 1 to 6, preferably 1.2 to 5, particularly preferably 1.5 to 3. The plant sterol content is preferably 0 to 10%, preferably 1 to 7%, particularly preferably 2 to 5%. Also, the emulsifier is used in an amount of 0.1.
It is preferably from 01 to 5%, particularly preferably from 0.05 to 3%. Using these materials, a water-in-oil type oil-and-fat-containing food such as margarine and spread can be prepared by a conventional method.

(3) Portable fat-containing food The fat content is preferably 1 to 30%, particularly preferably 1 to 20%, and the diglyceride content in the fat or oil is 60 to 100%.
%, Preferably 65 to 99%, particularly preferably 40 to 65%, and the content of α-linolenic acid in the constituent fatty acids of diglyceride is 20 to 80%, preferably 30 to 70%.
%, Particularly preferably 40 to 65%, and the content ratio of cis-type ω3-unsaturated fatty acid / (cis-type ω6-unsaturated fatty acid + saturated fatty acid + trans-unsaturated fatty acid) is 1 to 6, preferably 1. 2-5, especially 1.5-3 are preferred. Plant sterols are 0-20%, preferably 1-20%, especially 2%
~ 15% is preferred. Carbohydrates such as sucrose, glucose, fructose, maltose, xylitol, sorbitol, erythritol, starch are 40-99%, and carbonic acid foaming agent is composed of a swelling agent such as sodium bicarbonate and an acid agent such as tartaric acid, fumaric acid and citric acid. Is 0 to 20%, especially 1 to
10% is preferred. Using these materials, portable fat and oil-containing foods such as confectionery, candy, caramel, and gummy can be prepared by a conventional method. In particular, the use of a carbonated blowing agent improves the solubility in the mouth.

(4) Bakery Foods The fat content is preferably 1 to 40%, particularly preferably 5 to 35%, and the diglyceride content in the fat is 60 to 100%.
%, Preferably 65 to 99%, particularly preferably 75 to 92%, and the content of α-linolenic acid in the constituent fatty acids of diglyceride is 20 to 80%, preferably 30 to 70%.
%, Particularly preferably 40 to 65%, and the content ratio of cis-type ω3-unsaturated fatty acid / (cis-type ω6-unsaturated fatty acid + saturated fatty acid + trans-unsaturated fatty acid) is 1 to 6, preferably 1. 2-5, especially 1.5-3 are preferred. Plant sterols are 0-20%, preferably 1-20%, especially 1%
~ 15% is preferred. Flour is 10-70%, especially 2
0-60% is preferred. Eggs of whole eggs, yolks, egg whites, their separated products, and at least one of these decomposed products,
Preferably it contains 30%, especially 5 to 25%. The salt content is preferably 0 to 2%, particularly preferably 0.1 to 1%. It is preferable that the saccharide contains 0 to 25% and the baking powder contains 0 to 1%. Using these materials, bakery foods such as breads, cakes and cookies can be prepared in a conventional manner.

The pharmaceuticals include, for example, solid preparations such as powders, granules, capsules, pills and tablets, liquid preparations such as solutions, suspensions and emulsions, and oral preparations such as gels. This orally administered agent is, in addition to the above-mentioned oil / fat composition, commonly used excipients, disintegrants, binders, lubricants, surfactants, alcohols, water, water-soluble molecule,
It can be produced by adding a sweetener, a flavoring agent, an acidulant and the like. The amount of the oil / fat composition of the present invention to be incorporated into a drug for oral administration varies depending on the use and form of the drug, but is generally 0.1 to 100%, more preferably 1 to 80%, particularly 5 to 80%.
Is preferred. The dosage is 0.1 to 50 g, more preferably 0.5 to 10 g, particularly 1 to 50 g per day as a fat or oil composition.
It is preferable to administer 7.5 g in one or several divided doses.

Examples of the feed include livestock feed used for cattle, pigs, chickens, sheep, etc., small animal feed used for rabbits, rats, mice, etc., fish and shellfish feed used for eels, Thailand, hamachi, shrimp, etc. Pet foods used for dogs, cats, small birds, squirrels and the like are included. The amount of the oil / fat composition of the present invention in a feed varies depending on the use of the feed.
0%, especially 1-20% is preferred.

[0030]

EXAMPLES Example 1 The following oil and fat composition was prepared. Table 1 shows the analysis results. Oil composition 1 Lipozyme IM (manufactured by Novo Nordisk Bioindustry) is added to a mixture of 650 parts by weight of sesame oil fatty acid and 107 parts by weight of glycerin, and the mixture is added at 40 ° C. for 5 hours at 0.
The esterification reaction was performed at 07 hPa. Thereafter, molecular distillation (215 ° C., 0.07 hPa) was performed. Subsequently, it was decolorized, washed with water, and deodorized at 215 ° C. for 2 hours to obtain an oil / fat composition 1.

Oil composition 2 A mixture of 400 parts by weight of linseed oil, 200 parts by weight of rapeseed oil, 120 parts by weight of glycerin and 2 parts by weight of calcium hydroxide was reacted at 230 ° C. for 0.5 hour in a nitrogen gas atmosphere. Thereafter, the mixture was allowed to stand for 12 hours to remove the glycerin phase. After washing with a 50% aqueous citric acid solution at twice the weight of the oil phase (oil / fat composition), the oil / fat mixture was removed by centrifugation. Then molecular distillation (215 ° C, 0.07 hP
a), decolorization, washing with water, and deodorization at 215 ° C. for 2 hours to obtain an oil / fat composition 2.

Oil composition 3 A mixture of 650 parts by weight of rapeseed oil fatty acid and 107 parts by weight of glycerin was esterified in the same manner as in the production of oil composition 1. After that, molecular distillation (235 ° C, 0.07 hPa)
Then, the resultant was washed with water and deodorized at 235 ° C. for 1 hour to obtain an oil / fat composition 3.

Oil composition 4 A mixture of 375 parts by weight of linseed oil, 375 parts by weight of safflower oil, 250 parts by weight of glycerin and 2 parts by weight of calcium hydroxide is reacted and refined in the same manner as in Oil composition 2 to obtain an oil composition. The product 4 was obtained.

Oil composition 5 A mixture of 1286 parts by weight of perilla oil and 514 parts by weight of water
Hydrolysis was carried out by heating at 230 ° C. for 10 hours in an autoclave, and after cooling, decomposed fatty acids (oil phase) were taken out by centrifugation. A mixture of 650 parts by weight of the decomposed fatty acid and 107 parts by weight of glycerin was reacted and purified in the same manner as in the production of the fat and oil composition 1 to obtain a fat and oil composition 5.

Oil composition 1a 100 parts by weight of oil composition 1 and 0.1 parts of tocopherol (mix vitamin E, MDE-6000: Yatsushiro Co., Ltd.).
04 parts by weight, 0.2 parts by weight of catechin (Santocar No. 1: Taiyo Kagaku Co., Ltd.) and 0.1 parts of rosemary (Harbarox type HT-O extract: Calsec Co., Ltd.).
25 parts by weight, 0.05% of plant sterol (Tama Biochemical)
By weight, 0.1 part by weight of THL-3 (polyglycerol fatty acid ester, HLB = 1: Sakamoto Yakuhin Kogyo Co., Ltd.) was mixed to produce an oil composition 1a.

Oil composition 1b 100 parts by weight of oil composition 1 and 0.0 parts of tocopherol
4 parts by weight and 0.1 part by weight of catechin were mixed to produce a fat composition 1b.

Oil composition 1c 100 parts by weight of oil composition 1 and 0.0 parts of tocopherol
4 parts by weight, 0.1 part by weight of catechin, 0.02 part by weight of VCP (vitamin C palmitate: Roche) and 2.0 parts by weight of plant sterol were mixed to produce an oil and fat composition 1c.

[0038]

[Table 1]

Example 2 A 7-week-old male C57BL / 6J (dietary type II diabetes) was prepared by replacing 4% of starch in a high-fat high-sucrose diet (control diet) having the following composition with an oil or fat composition or oil or fat. Mice) were administered continuously for 4 weeks in the same manner as normal food administration. After dissection, the total fat weight (visceral fat content) and weight gain of the perirenal, epididymis, mesentery and retroperitoneum were measured. Table 2 shows the results. Diet composition: casein 20.0% soybean oil 20.0 lard 10.0 mineral mixture 3.5 vitamin mixture 1.0 cellulose 4.0 sucrose 13.0 starch 28.5

[0040]

[Table 2]

The rats to which the diet containing the oil / fat composition of the present invention was administered had a significant difference from the control diet group, and all showed a significant decrease in visceral fat and body weight.

Example 3 In two healthy adult males, two groups were continuously taken with 2 g / day of the oil or fat composition 1 or soybean oil filled in soft capsules for 2 months. Thereafter, body weight, waist circumference, visceral fat area (CT), subcutaneous fat area (CT), blood triglyceride and blood plasminogen activator inhibitor type 1 (PAI-1) were measured.

[0043]

[Table 3]

By taking the soft capsule containing the oil or fat composition 1 of the present invention, reduction was observed in any of the items.

Example 4 Autoxidation stability 20 g of a fat composition or fat was placed in a 50 mL sample bottle,
The peroxide value (POV) after standing in a 40 ° C. constant temperature bath for 5 days in the opened state was measured (Nippon Oil Chemistry Association Standard Oil and Fat Analysis Test Method 2.5.2.1). The results are shown in Table 4, and all the fat and oil compositions of the present invention had good autoxidation stability.

[0046]

[Table 4]

Example 5 ALA-DG synthesized using immobilized lipase according to the method of Birgitte et al. (JAOCS, 65 , 905 (1988)) using purified perilla oil (produced by Ota Oil & Fats Co., Ltd.) was encapsulated in a capsule. The amount was 400 mg / piece. Table 5 shows the measurement results of the glyceride composition and the constituent fatty acid composition. The daily intake was 5 capsules (2 g / day).

A little obese until 34 to 51 years old (BMI> 22.0)
Thus, 13 healthy males with high blood neutral fats were used as subjects. In order to examine changes in lipid metabolism due to ALA-DG ingestion for 6 weeks, blood samples were taken on an empty stomach before and after ALA-DG ingestion. Furthermore, in addition to the voting, seven subjects who agreed with the above were measured for oxygen intake during fasting. The dinner on the day before the test had the same meal content of 1300 Kcal and 30 g of fat, and after a 12-hour fast, oxygen intake was measured.

At the start of the test, 13 subjects were 40.1 ± 1.7 years old and had a BMI (body mass index) of 2
It was 5.0 ± 0.7. In addition, the age of the seven subjects measuring the oxygen uptake was 43.4 ± 2.4 years old, and the BMI was 24.1.
± 0.5.

During the test period, the subjects were instructed to follow the same diet and life as before the start of this test except for the ingestion of the test substance. In addition, with the approval of the in-house clinical trials ethics committee, these studies were conducted under the supervision of a physician after a thorough explanation and written consent in accordance with the spirit of the Declaration of Helsinki.

[0051]

[Table 5]

Body Measurement Method The body measurement was performed for height, weight, waist circumference, hip circumference, subcutaneous fat thickness, and body fat percentage. For the waist and hip circumference measurement sites, the umbilical circumference in the standing position and the maximum circumference were adopted according to the standards of the Japan Obesity Society. The subcutaneous fat thickness was measured by a caliper method using a fat o-meter manufactured by Takei Kiki Kogyo Co., Ltd. at the midpoint of the upper arm extension side and the lower end of the back scapula. The body fat percentage was measured on the lower limbs by BODY FAT ANALYZER TBF-410 manufactured by Tanita Co., Ltd., and on the arms by HBF-302 manufactured by OMRON Corporation.
The data are shown as mean ± standard error. ALA-DG
The paired t-test was used for the ratio before and after ingesting. In each case, p <0.05 was regarded as a significant difference.

Measurement: Calculation of Resting Metabolic Rate by Measuring Oxygen Uptake After the subject was kept at rest for 10 minutes, the enzyme intake at rest was measured for 3 minutes using METAVINE manufactured by Vine Co., Ltd. Resting metabolism was calculated. Blood collection and analysis of serum and plasma samples Blood collection was performed from the vein on the flexed side of the upper arm, and the collected blood was subjected to various biochemical tests as serum and plasma. Of the inspection items,
Serum-triglyceride, phospholipid (PL), free fatty acid (NEFA), total cholesterol (T-cho), LDL-ch
o, HDL-cho, remnant-like lipoprotein cholesterol (RLP-cho), remnant-like lipoprotein triglyceride (RLP-cho)
-TG), acetoacetic acid, 3-hydroxybutyric acid, total ketone bodies, and liver function values (GOT, GPT, γ-GTP) were analyzed. Also, V
Triglyceride (TG), cholesterol (cho), and phospholipid (PL) in the LDL fraction were also measured.

Effect of ALA-DG ingestion on fasting serum components Table 6 shows the results of measurement of fasting serum components before and after ingestion of ALA-DG.

[0055]

[Table 6]

As a result of analyzing items relating to lipid metabolism, serum-triglyceride showed a low value.
LDL-triglyceride was significantly reduced. Although there is no other significant difference in the VLDL fraction, the VLDL-ch
o, There was a decrease in VLDL-PL. Also, R
LP-cho and phospholipids also showed significant decreases. Although total ketone bodies tended to increase, there was no significant difference, but acetoacetic acid showed a significant increase. Among the liver function values, a significant decrease was observed in GPT. No significant changes were observed in body weight, waist, hips, subcutaneous fat thickness, and body fat percentage after 6 weeks of ALA-DG ingestion.

Effect of ALA-DG ingestion on resting metabolic rate As a result of calculating resting metabolic rate from oxygen intake for 3 minutes,
The resting metabolic rate after 6 weeks of ALA-DG ingestion was 2.9 ± 0.8 Kcal / kg / day (117.3 ± 4.
6%) (P <0.05).

Example 6 According to the standards of the Japan Society for the Study of Obesity (Obesity Study 6 (1), 18-28 (2000)), healthy males aged from 25 to 40 years old belonging to normal weight to obesity (1 degree) based on BMI. Sixteen subjects were subjects.
In the test group (ALA-DG group)
(8 persons) and a control group (8 persons in the LA-TG group).

The same ALA-DG as in Example 5 was used. LA
-TG used soybean oil. Table 7 shows the respective compositions.

[0060]

[Table 7]

Measurement: Measurement was performed for each of the two groups. Body measurements and abdominal CT scans were taken before and 12 weeks after the start of ingestion.

Body Measurement Method The body measurement was performed in the same manner as in Example 5.

Abdominal CT scan imaging C. cross-section at the navel cross section and at the position where the spleen and liver have the same cross section
T-scan photography was performed. The method of Tokunaga et al. (Int. J.
Obes., 7 , 437 (1983))
The visceral fat area and subcutaneous fat area were determined. Further, according to the method of Kato et al. (Liver, 25 , 1097 (1984)), the CT value ratio of the liver and spleen was determined. CT imaging with Toshiba X Vision RI
AL was used.

Analysis of Diet From the diet diary entered by the subject, the intake of calories, proteins, lipids, and carbohydrates, and the satisfaction rate with respect to the required calories according to the nutritional intake of the fifth revised Japanese were analyzed.

The data are shown as mean ± standard error.
The paired t-test was used to compare the initial value of each group and the 12th week after the start of the intake in the intake test. The significance of the change was determined using a t-test for testing the difference between groups. Both p <
0.05 was defined as a significant difference.

During the test period, the subjects were instructed to follow the same diet and life as before the start of this test except for the ingestion of the test substance. These tests are subject to the spirit of the Declaration of Helsinki, with the approval of the Ethics Committee for Clinical Trials,
After sufficient explanation, written consent was obtained and performed under physician observation.

Table 8 shows the physical data measured before the start of the test.

[0068]

[Table 8]

Before the start of the test and twice during the test, a three-day dietary survey was conducted, and the respective sufficiency rates for calories, proteins, lipids, carbohydrates, and calorie requirements were calculated. Table 9 shows the average daily intake during the test period. Although not shown in the table, there was no difference between the groups in the intake rate and the sufficiency rate.

[0070]

[Table 9]

The body weight, BMI, waist circumference, and waist hip ratio were measured 12 weeks after the initial value of each subject was set to 100, and changes were shown as relative values (Table 10).

[0072]

[Table 10]

The waist-to-hip ratio in the ALA-DG group showed a clear decrease after 12 weeks as compared to the LA-TG group. In the LA-TG group, no significant difference was observed in any of the changes in the total fat area, visceral fat area, subcutaneous fat area, and CT value ratio 12 weeks after the start of ingestion. On the other hand, in the ALA-DG group, a significant decrease was observed from the initial values of the total fat area and the visceral fat area. In addition, since the CT value ratio of the liver and spleen increased, a decrease in liver fat was also observed. In particular, regarding the change in visceral fat, the ALA-DG group
-A significant decrease was observed as compared to the TG group.

Example 7 The body weight, visceral fat weight and liver weight of rats were measured by the following methods. Animals and Breeding Methods This test was performed under the approval and management of the Kao Corporation Animal Control Committee and Animal Ethics Committee. The animal is C57BL /
Using 6J mice (7 weeks old, ♂, CLEA Japan Co., Ltd .; Tokyo), the animals were bred in an environment at room temperature of 23 ± 2 ° C., humidity of 55 ± 10%, and lighting time of 7:00 to 19:00. After the habituation for 7 days after the carrying in, the body weight was measured, and the test groups were divided so that the average body weight was almost the same (n = 5 / group). Feed was freely available and water was free. Roden cafe (Oriental Yeast Co., Ltd .: Tokyo) was used for feeding, and was replaced with a new feed every two days. In addition, once a week, food intake per 24 hours was measured for each test group (n = 5 / cage / group), and the energy intake was determined. The animals were bred under these conditions for 4 weeks. Test substance and feed raw material ALA-DG was obtained from perilla oil by a method such as Birgitte (JAOCS,
65 , 905 (1988)) in the presence of immobilized lipase. Table 11 shows the composition of ALA-DG, safflower oil and rapeseed oil mixed oil (SR-oil).

[0075]

[Table 11]

In the SR-oil, oleic acid and linoleic acid accounted for 29.1% and 57.8%, respectively, of the constituent fatty acids, whereas ALA-DG contained α in the constituent fatty acids.
-Linolenic acid accounted for 60.8%. The content of DG and TG in the fat and oil of ALA-DG was 85.2, respectively.
%, 14.1%, and 1,3-type and 1,
The 2-form ratio was about 7: 3. Lard, sucrose, casein, cellulose, minerals, vitamins, α-potato starch were obtained from Oriental Yeast Industry Co., Ltd.
Rapeseed oil was purchased from Nisshin Oil Co., Ltd.

Table 12 shows the composition and energy content of the feed.

[0078]

[Table 12]

The low fat diet (LF) contains 5% lipid in the feed, while the high fat diet (HF) contains 30% lipid and 13% sucrose.
It contains. The amount of energy per 100 g of feed is L
F is 399.7 Kcal, HF is 522.2 Kcal, and H
F has about 30% higher energy content than LF.
The ALA-DG-added feed was prepared by adding 1%, 2%, and 4% of ALA-DG to HF. The amount of lipid added was adjusted with α-potato starch. Each feed was packaged in a light-shielding bag for 2 days, sealed with nitrogen, and stored at 4 ° C.

Measurement: Body weight was measured every week during the test period. After termination of the test, the animals were anesthetized with ether under fasting conditions for 12 hours and then exsanguinated. Then, the body was dissected, and the visceral fat weight (peri epididymal fat, mesenteric fat, retroperitoneal fat, perirenal fat) and liver weight of each part were measured.

Weight (Table 13) No significant difference was observed between the test groups in the initial values. Weight gain was observed at 4 weeks in each test group. The body weight gain was suppressed in the ALA-DG-added group compared to the HF group in the ALA-DG-added group, and both the added concentration groups showed significant differences in body weight and body weight gain from the HF group at week 4, and the final body weight was LF It was almost the same as the group (no significant difference from the LF group). In addition, the ALA-DG 4% addition group showed the lowest values of the body weight and body weight gain at the 4th week. In addition, the intake energy amount during the test period did not show any significant difference between any groups.

[0082]

[Table 13]

Visceral fat weight and liver weight (Table 13) In the ALA-DG-added group, the total weight of visceral fat (1
% <P <0.05, 2%, 4% addition group p <0.01), epididymal peripheral fat weight (1% addition group p <0.05, 2%, 4% addition group p <0.0)
1), mesenteric fat weight (1%, 2% addition group p <0.05, 4% addition group p <0.01), retroperitoneal fat weight (1% addition group, p <0.05, 2
%, 4% added group p <0.001) showed a significantly lower value than the HF group. Visceral fat weight tends to decrease in a concentration-dependent manner with an increase in the amount of ALA-DG added,
A-DG 4% addition group showed the lowest value. Regarding liver weight, the ALA-DG1% and ALA-DG4% addition groups showed significantly lower values (p <0.05) as compared with the HF group, but no significant difference was observed from the LF group.

Example 8 Separated liquid dressing The oil / fat composition 1a of the present invention was added to a mixed liquid of wine vinegar, salt, pepper and mustard and stirred to produce a separated liquid dressing. 45.0 parts by weight of oil and fat composition 1a of the present invention Wine vinegar (manufactured by Nakano Vinegar) 25.0 Salt 1.25 Pepper 0.3 Mustard 0.25

Example 9 Candy 70 parts by weight of water was added to 200 parts by weight of white sugar, and after heating and dissolution, boiling was continued to 148 ° C. To 90 parts by weight of the obtained candy, 10 parts by weight of the oil or fat composition 1b was added, mixed, molded,
Cut to make candy.

Example 10 Tablets 44 parts by weight of corn starch, 40 parts by weight of crystalline cellulose, 5 parts by weight of calcium carboxymethylcellulose,
0.5 parts by weight of anhydrous silicic acid, 0.5 parts by weight of magnesium stearate, and 10 parts by weight of the oil and fat composition 1c were mixed, and a tableting machine was used to produce tablets of 200 mg / piece.

Example 11 Mayonnaise Oil and fat composition 1b of the present invention 1b 65.0% Egg yolk 15.0 Vinegar (10% acidity) 7.0 White sugar 1.0 Na glutamate 0.4 Salt 0.3 Mustard (powder) 0 0.3 Thickener (Xanthan gum) 0.2 Water 10.8 After stirring and mixing components other than the oil and fat composition 1b of the present invention with a homomixer, the oil and fat composition 1b was dropped and pre-emulsified. The obtained preliminary emulsion was further homogenized with a homomixer to produce mayonnaise (pH = 4.0).

Example 12 Spread (Oil Phase) 33.4 Parts by Weight of Oil Composition 1b of the Present Invention Palm Hardened Oil (IV = 2) 4.0 Soybean Hardened Oil (IV = 43) 2.0 Monoglyceride 0.5 Flavor 0.1 (aqueous phase) 58.4 parts by weight of distilled water skim milk powder 0.3 salt 1.3 The above oil phase and aqueous phase were prepared, and then mixed and emulsified by a homomixer. A spread was obtained by quenching and plasticizing the obtained emulsion by a conventional method.

Example 13 Tablet Confectionery (tablet) Xylitol 28.4 parts by weight Sorbitol 56.9 Oil / fat composition 1b of the present invention 2.5 Vegetable sterol (Tama Biochemical Co., Ltd.) 2.5 Flavor (ginger oil) 1 2.2 Citric acid 3.0 Sodium bicarbonate 5.0 Colorant (turmeric powder) 0.5 After mixing the raw materials, they were ground in a mortar. This is tableted with a tableting machine by 2 g in accordance with a conventional method (24.5 MPa, 4
Sec), tablets were produced.

Example 14 Shortbread flour 350 parts by weight Strong flour 150 Upper sucrose 150 Whole egg 125 Oil and fat composition 1b of the present invention 200b Salt 2.5 The white sucrose, salt and the oil and fat composition 1b of the present invention are put in a bowl and Hobart The mixture was stirred with a mixer. The whole egg was gradually added thereto, and stirred again with a Hobart mixer. The premixed flour and strong flour were added in three portions and further stirred with a Hobart mixer. The prepared dough was divided into 25 g portions and packed in a metal mold. This was baked in an oven (160 ° C., 50 minutes), then removed from the mold and allowed to cool to produce a shortbread.

Example 15 Brioche strong flour 100 parts by weight Whole egg 50 Oil composition 1b 30 of the present invention 30 White sugar 15 Water 15 East 5 East food 0.1 Skim milk powder 4 Salt 2 Raw materials other than oil composition 1b of the present invention The mixture was mixed and mixed with a mixer at a low speed for 30 seconds. Next, the fat or oil composition 1b was added and mixing was performed (low speed 5 minutes, medium speed 22 minutes). The obtained dough was fermented at 27 ° C. for 30 minutes, and further subjected to low-temperature fermentation at 5 ° C. for 15 minutes. This dough was divided into 37 g portions and molded into a round shape. 33 ℃
After 60 minutes fermentation, bake in oven (190
C. for 9 minutes) to produce brioche.

[0092]

The oil composition of the present invention is excellent in visceral fat burning property, body fat burning property and autoxidation stability.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23G 3/00 A23K 1/16 301H 4C086 A23K 1/16 301 A61K 31/19 4C206 A61K 31/19 31/25 4H059 31/25 31/575 31/575 A61P 3/06 A61P 3/06 9/10 9/10 35/00 35/00 C11B 5/00 C11B 5/00 A23L 1/24 A // A23L 1/24 A23D 9/00 516 (72) Inventor Tadashi Hase 2606 Kabane-cho, Akaga-cho, Haga-gun, Tochigi Pref. In the Kao Corporation Research Laboratory (72) Inventor Takatoshi Murase 2606, Kabachi-cho, Akaba-cho, Haga-gun, Tochigi Pref. In Kao Research Institute (72) Inventor Takuji Yasukawa 2-1-3 Bunka, Sumida-ku, Tokyo Kao Corporation (72) Inventor Norihisa Katsuragi 2-1-3 Bunka, Sumida-ku, Tokyo Kao Laboratories (72) Inventor Akira Takei 2-1-3 Bunka, Sumida-ku, Tokyo F-term in Kao Corporation Research Laboratory (Reference) 2B150 AA01 AA02 AA03 AA05 AA06 AA07 AA08 AA10 AA20 AB20 DA55 4B014 GB06 GB08 GG14 GL07 4B026 DC05 DG01 DG11 DG20 DX04 DX05 4B032 DB01 DB05 DK18 DL20 4B047 LB02 LB09 LE02 LE03 LG10 LG66 4C086 AA01 AA02 DA11 MA03 MA04 MA35 MA52 NA14 ZA36 ZA45 ZA70 ZB26 ZC33 4C206 AA01 AA02 DA01 DB07 DB09 DB47 DB48 Z33 MA04 MA04 BB05 BB06 BB57 EA03

Claims (14)

[Claims] The present invention relates to a ω3-unsaturated fatty acid having less than 20 carbon atoms, wherein 15-90% by weight of the constituent fatty acids are cis-type ω3-unsaturated fatty acids / (cis-type ω6-unsaturated fatty acids + saturated fatty acids + trans-unsaturated fatty acids). An oil or fat composition containing 60 to 100% by weight of a diglyceride having a weight ratio of (saturated fatty acid) of 1 to 6. 2. The oil or fat composition according to claim 1, wherein the ω3 unsaturated fatty acid is α-linolenic acid. 3. The fatty acid constituting the diglyceride is 10 to 60%.
3. The fat or oil composition according to claim 1, wherein the weight% is ω9 unsaturated fatty acid. 4. The oil or fat composition according to claim 1, wherein the diglyceride is 65 to 99.
Wt%, monoglyceride 0.1-4 wt%, triglyceride 0.1-34.9 wt%, free fatty acid (salt) 1.5
20% by weight or less of the constituent fatty acids in the diglyceride
Α-linolenic acid, 10 to 60% by weight of oleic acid, 2 to 50% by weight of ω6 unsaturated fatty acid,
-100% by weight of unsaturated fatty acids, the weight ratio of cis-type ω3 unsaturated fatty acids / (cis-type ω6-unsaturated fatty acids + saturated fatty acids + trans-unsaturated fatty acids) is 1.2 to 5,
Furthermore, 70-100% by weight of the constituent fatty acids of triglyceride
Is an unsaturated fatty acid, and 5% by weight or less of a polyunsaturated fatty acid having 4 or more carbon-carbon double bonds among all constituent fatty acids in the oil and fat composition. Composition. 5. The oil or fat composition according to claim 5, wherein the diglyceride is 70 to 95.
% By weight, 0.1 to 2% by weight of monoglyceride, 2 to 29.9% by weight of triglyceride, 1% by weight or less of free fatty acid (salt), and 30 to 70% of the constituent fatty acids in diglyceride.
% By weight of α-linolenic acid, 10 to 50% by weight of oleic acid, 5 to 40% by weight of ω6 unsaturated fatty acid, 80 to 10%
0% by weight of unsaturated fatty acid, cis-type ω3 unsaturated fatty acid /
The weight ratio of (cis-type ω6 unsaturated fatty acid + saturated fatty acid + trans-unsaturated fatty acid) is 1.4 to 4, and 80 to 100% by weight of the constituent fatty acids of triglyceride is an unsaturated fatty acid, fat or oil composition. The fat or oil composition according to any one of claims 1 to 3, wherein the content of the polyunsaturated fatty acid having 4 or more carbon-carbon double bonds is 2% by weight or less among all constituent fatty acids in the composition. 6. The oil or fat composition according to claim 6, wherein the diglyceride is 75 to 92.
%, Monoglyceride 0.1 to 1.5% by weight, triglyceride 6 to 24.9% by weight, free fatty acid (salt) 0.5
% By weight or less of the constituent fatty acids in the diglyceride.
0 to 65% by weight of α-linolenic acid, 12 to 30% by weight of oleic acid, ω6 unsaturated fatty acid of 10 to 30% by weight,
90 to 100% by weight of unsaturated fatty acid, cis-type ω3 unsaturated fatty acid / (cis-type ω6-unsaturated fatty acid + saturated fatty acid +
Trans-unsaturated fatty acid) in a weight ratio of 1.5-3, and 90-100% by weight of the constituent fatty acids of triglyceride.
Is an unsaturated fatty acid, which does not contain a polyunsaturated fatty acid having four or more carbon-carbon double bonds among all constituent fatty acids in the oil and fat composition, the oil and fat composition according to any one of claims 1 to 3. object. 7. The oil / fat composition according to claim 1, comprising at least 0.05% by weight of a plant sterol. 8. A food containing the oil / fat composition according to claim 1. 9. A feed containing the oil / fat composition according to any one of claims 1 to 7. 10. A pharmaceutical product comprising the oil / fat composition according to any one of claims 1 to 7. 11. The food according to claim 8, wherein the food is an oil-in-water type oil-and-fat-containing food. 12. The food according to claim 8, wherein the food is a water-in-oil type oil-and-fat-containing food. 13. The food according to claim 8, wherein the food is a portable oil-and-fat-containing food. 14. The food according to claim 8, wherein the food is a bakery food.