JP2002138297A - Oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oil and fat composition excellent in thermal stability, exhibiting a body fat accumulation-inhibiting action, an internal organ fat accumulation-inhibiting action, a blood sugar level-lowering action, an insulin resistance-improving action and a lecithin level-lowering action, and useful in medical fields as well as for prophylactic and therapeutic foods of diabetes and obesity and for fodder. SOLUTION: This oil and fat composition comprises 10.1-94.9 wt.% of triglycerides, 0.1-30 wt.% of monoglycerides and 5-59.9 wt.% of diglycerides whose constituent fatty acids comprise 15-90 wt.% of less than 20C ω3-based unsaturated fatty acids.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a fat and oil composition having a specific glyceride and fatty acid composition, having excellent heat stability, having an effect of hardly accumulating body fat, and being very useful for health.

[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. This is a national problem in the satiated developed countries, coupled with rising medical costs. 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)). On the other hand, it has been pointed out that eicosapentaenoic acid and docosahexaenoic acid have a large number of double bonds and have a problem in oxidative stability, and that eicosapentaenoic acid has an anticoagulant effect. In addition, the intake balance of these fatty acids has also been studied, and recommended ratios have been proposed for the ratio of saturated fatty acids: monounsaturated fatty acids: polyunsaturated fatty acids and the ratio of ω6 unsaturated fatty acids: ω3 unsaturated fatty acids. Numerous research reports have been reported and are still being researched ("Fat Nutrition and Diseases", Koshobo, "Sixth Nutrition Requirements", Ministry of Health and Welfare).

[0004] From the viewpoint of anti-obesity, oil and fat substitutes and non-absorbable oils and fats have been developed. Among them, fatty acid sucrose polyester (US Pat.
No. 600186). Since this is excreted without being absorbed in the body, the calories derived from fats and oils is 0 kcal / 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 was approved by the FDA in 1996.
37. Melting point to which a certain amount of vitamins A, D, E, and K are added.
It is permitted, provided that a semi-solid or solid fatty acid sucrose polyester at 8 ° C to 71.1 ° C is used 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 Chem., 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 the effects derived from the structure of diglyceride, and there were no anal leaks or inhibition of absorption of fat-soluble vitamins, etc., and there was no problem with safety, but they did not maximize the effects possessed by diglyceride . Further, under severe conditions of heating at a high temperature for a long time, such as edible oil for processing, the acid value (AV) tends to slightly increase.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a very useful fat and oil which has good heat stability and a wide range of applications, and which can prevent obesity due to fat and oil and which is sufficiently considered for health. .

[0007]

Means for Solving the Problems The present inventors have found that a specific fat or oil composition containing a diglyceride having a specific unsaturated fatty acid composition is excellent in heat stability, hardly accumulates body fat and hardly accumulates visceral fat. It has been found to have an insulin resistance improving action, a blood sugar lowering action, and a leptin lowering action. The present invention relates to diglycerides 5 to 59, which are 10.1 to 94.9% by weight of triglyceride, 0.1 to 30% by weight of monoglyceride, and 15 to 90% by weight of constituent fatty acids are ω3 unsaturated fatty acids having less than 20 carbon atoms. The present invention provides an oil / fat composition containing 0.9% by weight.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION 15 to 90% by weight (hereinafter simply referred to as "%"), preferably 20 to 80%, more preferably 30 to 90% by weight of the constituent fatty acids of diglyceride used in the present invention.
It is necessary that 70%, particularly preferably 40 to 65%, is an ω3 unsaturated fatty acid having less than 20 carbon atoms. Where ω3
A system unsaturated fatty acid is an unsaturated 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 (al
l cis-9,12,15-octadecatrienoic acid), stearidonic acid (all cis-6,9,12,15-octadecatetraenoic acid) and the like, with α-linolenic acid being particularly preferred. The remaining constituent fatty acids of diglyceride are ω9 unsaturated fatty acids of 10 to 10.
When the content is 60%, preferably 10 to 50%, particularly 12 to 30%, a physiological effect is remarkably exhibited, and oxidative stability and fatty acid intake balance are good. 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. To give a specific example, olein-olein diglyceride is less than 45%, more preferably 40% or less, from the viewpoint of the expression of physiological activity.

Further, as the constituent fatty acids of diglycerides, ω6 fatty acids having 18 to 22 carbon atoms such as linoleic acid and γ-linolenic acid are used in consideration of the balance of fatty acid intake and the manifestation of the physiologically active effect of ω3 unsaturated fatty acids. The content is preferably 50%, preferably 5 to 40%, more preferably 10 to 30%. Furthermore, from the viewpoint of oxidative stability and the manifestation of bioactive effects,
Fatty acid having two or more carbon-carbon double bonds / (ω9 unsaturated fatty acid + saturated fatty acid) content weight ratio of 0.7 to 0.7
7.5, preferably 1-6, more preferably 1.2-
5, preferably 1.5 to 4.

[0010] 70-100 of the constituent fatty acids of diglyceride
%, Preferably 80 to 100%, more preferably 90 to 100%.
100% is an unsaturated fatty acid having 10 to 24 carbon atoms, preferably 16 to 22 carbon atoms, in terms of physiological activity.

The fat composition of the present invention contains 5 to 59.9% of such a diglyceride.
From the viewpoint of the expression of physiological activity, the content is preferably 7 to 55%, more preferably 10 to 50%, and particularly preferably 15 to 45%.

The constituent fatty acids of the monoglyceride used in the present invention are preferably the same constituent fatty acids as the diglycerides.

The fat and oil composition of the present invention contains 0.1 to 30% of such a monoglyceride, and preferably 0.1 to 0.1 from the viewpoint of flavor masking effect, smoke generation and heat stability.
The content is preferably 10 to 10%, more preferably 0.1 to 4%, particularly preferably 0.1 to 2%, and most preferably 0.1 to 1.5%.

The relative content weight ratio of diglyceride and monoglyceride is diglyceride / monoglyceride ≧ 1, preferably 1.5 to 500, particularly preferably 2 to 250, in terms of heat stability and smoke generation.

As a constituent fatty acid of the triglyceride, an unsaturated fatty acid is 55 to 100%, preferably 70 to 100%, more preferably 80 to 100% in terms of expression of physiological activity.
Particularly preferably, the content is 90 to 100%, and from the viewpoint of oxidative stability and fatty acid intake balance, 0 to 40%, preferably 0 to 30%, more preferably 0 to 25% of ω3 unsaturated fatty acid is used. %, Particularly preferably 0 to 20%.

The oil and fat composition of the present invention contains such a triglyceride in an amount of 10.1 to 94.9%, and preferably 20 to 9 in view of the taste masking effect and the heat stability.
The content is preferably 92.9%, particularly preferably 47 to 89.9%, and most preferably 53 to 84.9%.

The fatty acid having four or more carbon-carbon double bonds is preferably 15% or less, more preferably 5% or less, particularly preferably 2% or less, and is substantially free from all constituent fatty acids of the fat and oil composition. Is the best.

The above-mentioned diglyceride is subjected to a hydrolysis reaction of linseed oil, perilla oil, perilla oil, soybean oil, rapeseed oil and the like containing an ω3 unsaturated acyl group, a monoene acyl group and the like, and a transesterification reaction between these various fats and oils and glycerin. , Can be obtained by any method such as an esterification reaction between fatty acid derived from fats and oils and 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
Vegetable oils such as soybean oil, rapeseed oil, palm oil, rice oil, corn oil, sunflower oil, safflower oil, olive oil, sesame oil, etc., animal oils such as lard, tallow, fish oil, or their hardened oils,
It can be obtained from fractionated oil, random transesterified oil, transesterified oil and the like.

The oil and fat composition of the present invention is preferably used after purification such as degumming, deacidification, decolorization, washing with water and deodorization, from the viewpoint of heat stability and flavor. 3.5% free fatty acids (salts)
Or less, preferably 2.5% or less, more preferably 1.5% or less.
%, Particularly preferably 1% or less, most preferably 0.1% or less.
It is better to be 5% or less. In addition, the peroxide value (POV;
Japan Oil Chemistry Association, Standard Oil and Fat Analysis Test Method 2.5.2.1.)
Below, preferably 7 or less, more preferably 5 or less, particularly preferably 3 or less, and most preferably 1 or less. Furthermore, 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,
Further, it is better to be 25 or less, especially 20 or less.

The preferred composition of the oil or fat composition of the present invention is POV 3 or less, color (10R + Y) 25 or less, triglyceride 47-89.9%, monoglyceride 0.1-2.
%, Diglyceride 10-50% and free fatty acid (salt) 1
% Or less, and the constituent fatty acids of the diglyceride are α-linolenic acid 30 to 70%, oleic acid 10 to 50% and ω6
Fatty acid having 5 to 40% of unsaturated fatty acid and having at least two carbon-carbon double bonds / (ω9 unsaturated fatty acid + saturated fatty acid) content ratio of 1.2 to 5, unsaturated fatty acid 80
-100%, and the constituent fatty acid of the triglyceride is ω3
25% or less unsaturated fatty acid, 80-100 unsaturated fatty acids
% Of fatty acids having 4 or more carbon-carbon double bonds in all constituent fatty acids is 2% or less.

More preferably, POV1 or less, color (10
R + Y) 20 or less, triglycerides 53 to 84.9%,
Monoglyceride 0.1-1.5%, diglyceride 15-
45% or less and 0.5% or less of free fatty acid (salt), and the constituent fatty acid of diglyceride is α-linolenic acid 40 to 65
%, Oleic acid 12-30%, ω6 unsaturated fatty acid 10
A fatty acid having at least 30% and having two or more carbon-carbon double bonds / (ω9 unsaturated fatty acid + saturated fatty acid) content weight ratio of 1.5-4, unsaturated fatty acid 90-100%, The constituent fatty acids of the triglycerides are 20% or less of ω3 unsaturated fatty acids and 90 to 100% of unsaturated fatty acids, and do not contain fatty acids having four or more carbon-carbon double bonds in all the constituent fatty acids.

It is preferable that the fat and oil composition of the present invention further contains a plant sterol. Plant sterol is a component having a cholesterol lowering effect, the content of plant sterol in the oil and fat composition of the present invention is 0.05% or more,
In particular, 0.3% or more is preferable. In general, the amount of plant sterol in a fat / oil composition produced from a commercially available fatty acid obtained by distillation is reduced. In such a case, it is preferable to add the plant sterol so as to be 0.05% or more, and it may be in the range of 0.05 to 1.2%. For the purpose of lowering cholesterol than ordinary vegetable oil, 1.2% or more may be appropriately 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.

An antioxidant may be added to the oil / 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 preferable, and tocopherol and catechin are particularly preferable. Vitamin C fatty acid esters include palmitic acid esters and stearic acid esters, and natural antioxidants include herbs such as rosemary and extracts from peach leaves and root nodules. The antioxidant is added to the fat composition of the present invention in an amount of 0.01 to 5%.
%, Particularly preferably 0.05 to 1%.

It is preferable to further add a crystallization inhibitor to the oil and 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.

[0025] In the fat and oil composition of the present invention, a crystallization inhibitor is used in an amount of 0.1%.
The content is preferably from 02 to 0.5%, particularly preferably from 0.05 to 0.2%, from the viewpoint of improving stability at low temperatures. The thus obtained oil / fat composition has an effect of hardly accumulating body fat, an effect of suppressing serum triglyceride increase, an effect of accumulating visceral fat, an effect of suppressing weight gain, an effect of improving liver function, an effect of suppressing blood glucose increase, an effect of improving insulin resistance, and leptin. It has an excellent physiological activity such as an increase suppression effect, and furthermore has excellent heating stability, so that it has a wide range of applications and 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. Due to having such excellent properties, the oil and fat composition of the present invention is a food,
It can be used for feed and medicine.

As a food, the oil / fat composition 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, granules, powders, breads, cakes, cookies, pies, pizza crusts, bakery foods such as bakery mixes, soups, dressings, mayonnaise, coffee whitener, ice cream, Foods containing oil-in-water fats such as whipped cream, foods containing water-in-oil fats such as margarine, spread, butter cream, snacks such as potato chips, chocolate, caramel, candy, desserts, etc. Sauce, peanut butter, fly shortening, baking shortening, dough, fat for enrobber, fat for filling, ham, sausage, meat processed foods such as hamburgers, noodles, frozen foods, retort foods, roux, cheese and the like. Such an oil-and-fat-containing food can be produced by adding generally used food ingredients in accordance with 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%.
It is preferably from 1 to 100%, more preferably from 1 to 80%, particularly preferably from 2 to 80%. The dose is 0.2 to 2 per day as a fat or oil composition.
It is preferable to administer 50 g, more preferably 1 to 25 g, especially 2 to 15 g, in one or several divided doses. It can also be used as a food material such as cooking oil such as oil for frying such as tempura and fry, or oil for frying.

From the viewpoint of preparation of the preparation, when a fat or oil derived from a food material is contained, the ratio of the fat or oil derived from the food material to the fat or 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. Preferable examples include soybean oil, rapeseed oil, rice bran oil, corn oil, palm oil, sunflower oil, safflower oil, olive oil, sesame oil, linseed oil, perilla oil, fish oil, and processed oils and fats thereof.
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. As stabilizers,
Examples include thickening polysaccharides such as xanthan gum, gellan gum, guar gum, carrageenan, pectin, tragacanth gum, and konjac mannan, and starches. Also, salt,
Examples include flavoring agents such as sugar, vinegar, and seasonings; flavoring agents such as spices and flavors; coloring agents; tocopherol; 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 POV of the oil phase is 10
Or less, preferably 3 or less, particularly preferably 1 or less. The content of diglyceride in the oil phase is 5 to 59.9%, preferably 10 to 50%, particularly preferably 15 to 45%, and the content of triglyceride is 10.1 to 94.9%, preferably 47%. The content ratio of diglyceride to monoglyceride is preferably 1 or more, with the ratio of diglyceride to monoglyceride being 1 or more. The content of α-linolenic acid in the constituent fatty acids of diglyceride is from 20 to 80%, preferably from 30 to 70%, particularly preferably from 40 to 70%.
The content ratio of fatty acid having two or more carbon-carbon double bonds / (ω9 unsaturated fatty acid + saturated fatty acid) is 0.7 to 7.5, preferably 1.2 to 5, Particularly, 1.5 to 4 is preferable. The content of ω3-unsaturated fatty acids in the constituent fatty acids of triglycerides is preferably 40% or less, more preferably 25% or less, and particularly preferably 20% or less. Plant sterols are 0-10%, preferably 1-7%, especially 2-5%
% Is preferred. The emulsifier is used in an amount of 0.01 to 5%, particularly 0.0%.
5-3% is preferred. The stabilizer is 0-5%, especially 0.0
1-2% is preferred. pH is 1.0 to 7.0, preferably 2.0 to 6.0, particularly preferably 3.0 to 5.0, vinegar, organic acids such as citric acid (or salts thereof), lemon juice,
It can be adjusted with an inorganic acid (salt) such as 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 drinks 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 POV of the oil phase is 10 or less, preferably 3 or less, particularly preferably 1 or less. The content of diglyceride in the oil phase is 5 to 59.9%, preferably 10 to 50%, particularly preferably 15 to 45%, and the content of triglyceride is 10.1 to 94.9%, preferably The content ratio of diglyceride to monoglyceride is preferably 1 or more as the content ratio of diglyceride to monoglyceride is 47 to 89.9%, particularly preferably 53 to 84.9%. The content of α-linolenic acid in the constituent fatty acids of diglyceride is from 20 to 80%, preferably from 30 to 70%, particularly preferably from 40 to 70%.
The content ratio of fatty acid having two or more carbon-carbon double bonds / (ω9 unsaturated fatty acid + saturated fatty acid) is 0.7 to 7.5, preferably 1.2 to 5%. And particularly preferably 1.5 to 4. The content of the ω3-unsaturated fatty acid in the constituent fatty acids of the triglyceride is preferably 40% or less, more preferably 25% or less, and particularly preferably 20% or less. Plant sterols are 0-10%, preferably 1-7%, especially 2%
~ 5% is preferred. Further, the emulsifier is preferably 0.01 to 5%, particularly preferably 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%.
The POV of the fat or oil is preferably 10 or less, more preferably 3 or less, and particularly preferably 1 or less. The content of diglyceride in the fat or oil is 5 to 5.
59.9%, preferably 10-50%, especially 15-45
% Is preferable, and the content of triglyceride is 10.1 to 9
4.9%, preferably 47-89.9%, especially 53-8
4.9% is preferable, and the diglyceride / monoglyceride content ratio is preferably a diglyceride / monoglyceride ratio of 1 or more. Also, α- in the constituent fatty acids of diglyceride
The content of linolenic acid is 20 to 80%, preferably 30 to 80%.
70%, particularly preferably 40 to 65%, and a fatty acid having two or more carbon-carbon double bonds / (ω9 unsaturated fatty acid +
The content ratio of (saturated fatty acid) is 0.7 to 7.5, preferably 1.2 to 5, and particularly preferably 1.5 to 4. The content of ω3 unsaturated fatty acids in the constituent fatty acids of triglycerides is 4
0% or less, preferably 25% or less, particularly preferably 20% or less. 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 to 99
% Of a carbonic acid blowing agent comprising a swelling agent such as sodium bicarbonate and an acid agent such as tartaric acid, fumaric acid and citric acid.
0%, 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%.
The POV of the fat or oil is preferably 10 or less, more preferably 3 or less, and particularly preferably 1 or less. The content of diglyceride in the fat or oil is 5 to 5.
59.9%, preferably 10-50%, especially 15-45
% Is preferable, and the content of triglyceride is 10.1 to 9
4.9%, preferably 47-89.9%, especially 53-8
4.9% is preferable, and the diglyceride / monoglyceride content ratio is preferably a diglyceride / monoglyceride ratio of 1 or more. Also, α- in the constituent fatty acids of diglyceride
The content of linolenic acid is 20 to 80%, preferably 30 to 80%.
70%, particularly preferably 40 to 65%, and a fatty acid having two or more carbon-carbon double bonds / (ω9 unsaturated fatty acid +
The content ratio of (saturated fatty acid) is 0.7 to 7.5, preferably 1.2 to 5, and particularly preferably 1.5 to 4. The content of ω3 unsaturated fatty acids in the constituent fatty acids of triglycerides is 40.
%, Preferably 25% or less, particularly preferably 20% or less. Plant sterols are 0-20%, preferably 1-2
0%, especially 1 to 15% is preferred. Flour 10-70
%, Particularly preferably 20 to 60%. Chicken eggs, yolk,
It is preferable to contain 0 to 30%, particularly 5 to 25% of any one or more of egg white, these separated products, and these decomposed products. The salt content is preferably 0 to 2%, particularly preferably 0.1 to 1%.
The carbohydrate is 0 to 25%, and the baking powder is 0 to 1%.
It is preferred to contain. 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, generally used depending on the form of the orally administered agent, excipient, disintegrant, binder,
It can be produced by adding a lubricant, a surfactant, alcohols, water, a water-soluble polymer, a sweetener, a flavoring agent, an acidulant and the like. Examples of the drug for oral administration include a platelet aggregation inhibitor. 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%, preferably 1 to 80%, particularly preferably 5 to 80%. In addition, the dosage is preferably 0.2 to 50 g, more preferably 1 to 25 g, especially 2 to 15 g per day as an oil / fat composition, divided into one or several doses.

As the feed, for example, feed for livestock used for cattle, pigs, chickens, sheep, etc., feed for small animals used for rabbits, rats, mice, etc., feed for fish and shellfish used for eels, Thailand, hamachi, shrimp, etc., dogs And pet foods used for cats, birds, squirrels and the like. The amount of the oil / fat composition of the present invention to be added to the feed varies depending on the use of the feed and the like.
%, Particularly preferably 1 to 20%.

[0036]

EXAMPLES Example 1 The following oil and fat composition was prepared. Table 1 shows the analysis results. Oil composition 1 400 parts by weight of perilla oil (Ota Oil & Fat Co., Ltd.), 84 parts by weight of glycerin and 0.2 part by weight of sodium methylate were reacted at 220 ° C. for 1.5 hours under a nitrogen gas atmosphere. Thereafter, fractionation was carried out by silica gel column chromatography (elution solvent: hexane-ethyl acetate mixed solution (first 100: 0, then 90:10, then 80: 2
0, last 70:30)). Next, after distilling off the solvent, the respective fractions were remixed to obtain an oil / fat composition 1.

Oil composition 2 650 parts by weight of perilla oil fatty acid and 107 parts by weight of glycerin were esterified using Lipozyme IM (Novo Nordisk Bioindustry) at 0.07 hPa at 40 ° C. for 6 hours. Thereafter, molecular distillation was performed at 215 ° C., followed by decolorization, washing with water, and deodorization at 215 ° C. for 2 hours. 80 parts by weight of oilseed rapeseed oil was added to 20 parts by weight of the obtained oil and fat composition to obtain Oil and fat composition 2.

Oil composition 3 325 parts by weight of perilla oil fatty acid, 325 parts by weight of high oleic safflower oil fatty acid and 107 parts by weight of glycerin were esterified in the same manner as in the production of oil composition 2 (however, the reaction was carried out). Time 5 hours). Next, after molecular distillation and washing with water, the oil and fat composition 3 was obtained by deodorizing at 215 ° C. for 2 hours.

Oil composition 4 650 parts by weight of rapeseed oil fatty acid and 107 parts by weight of glycerin were subjected to lipozyme IM at 0.067 hPa for 40 hours.
C. for 5 hours. Subsequently, molecular distillation was carried out at 235 ° C., followed by washing with water and then deodorizing at 235 ° C. for 1 hour to obtain a fat / oil composition 4.

Oil composition 2a 100 parts by weight of oil composition 2 and 0.1 parts of tocopherol (mixed vitamin E, MDE-6000: Yatsushiro Co., Ltd.).
02 parts by weight, 0.1 part by weight of catechin (Sankatol No. 1: Taiyo Kagaku), rosemary extract (Harbarox type HT-O extract: Calsec Co., Ltd.)
0.25 parts by weight, 0.05 parts by weight of plant sterol (Tama Biochemical) and 0.1 parts of THL-3 (polyglycerol fatty acid ester, HLB = 1: Sakamoto Yakuhin Kogyo Co., Ltd.)
The weight parts were mixed to produce an oil / fat composition 2a.

Fat composition 2b 100 parts by weight of fat composition 2 and 0.0 parts of tocopherol
2 parts by weight, 0.1 part by weight of catechin, and 0.1 part by weight of THL-3.
One part by weight was mixed to produce an oil / fat composition 2b.

Fat composition 2c 100 parts by weight of fat composition 2 and 0.0 parts of tocopherol
2 parts by weight, 0.1 part by weight of catechin, 0.02 part by weight of VCP (vitamin C palmitate: Roche), 0.3 part by weight of plant sterol and 0.1 part by weight of THL-3 were mixed, Oil composition 2c was produced.

Oil composition 2d 100 parts by weight of oil composition 2 and 0.0 parts of tocopherol
2 parts by weight, 0.02 parts by weight of VCP and 2 parts by weight of plant sterol were mixed to produce a fat and oil composition 2d.

[0044]

[Table 1]

Example 2 20 g of the prepared oil / fat composition (having 0.02 parts by weight of tocopherol dissolved in 100 parts by weight of the oil / fat composition) was placed in a test tube having a diameter of 20 mm. This was heated to 180 ° C., distilled water was forcibly added at a rate of 0.1 mL / min through a stainless steel tube, and the acid value increase value after 6 hours was measured. Oxidation (AV) is carried out according to the Japan Oil Chemistry Association, Standard Fats and Oils Analysis Test Method 2.3.
Measured by the method of 1. Table 2 shows the results.

[0046]

[Table 2]

Each of the fats and oils compositions 1 to 3 of the present invention was excellent in heat stability.

Example 3 Seven-week-old C57BL / 6J male mice were divided into seven groups, and a diet of the composition (Table 3) was continuously administered for 5 months, and the body weight was measured. Next, blood was collected from the abdominal aorta under ether anesthesia, and the blood glucose level, insulin, and leptin were measured. The results are shown in Table 3 with the value of Comparative 1 taken as 100.

Blood glucose measurement method: glucose test Wako (manufactured by Wako Pure Chemical Industries) Insulin measurement method: insulin measurement kit (manufactured by Morinaga Institute of Science) Leptin measurement method: mouse leptin measurement kit (manufactured by Morinaga Institute of Science)

[0050]

[Table 3]

Each of the oil and fat compositions of the present invention was excellent in blood sugar level lowering action, insulin resistance improving action, and leptin lowering action.

Example 4 Two adult men ingested the fat / oil composition 2 as an edible oil for 12 months as an edible oil (cooking oil) in an ordinary dish. The intake of the oil / fat composition 2 was 12.3 g / person / day, which was almost the same as the average intake of edible oil of Japanese adults. Table 4 shows the measurement results of BMI, body fat percentage, etc. before and after the test. All items showed a downward trend. Body fat percentage measurement method: Impedance method Visceral fat measurement method: CT scan method Subcutaneous fat measurement method: CT scan method

[0053]

[Table 4]

Example 5 An edible oil containing various amounts of ALA-DAG was used.
The test substance was ALA-D containing 49% of α-linolenic acid.
G was used (Table 5). ALA-DG was prepared from linseed oil (Yoshiwara Oil) by the method of Birgitte et al. (JAOCS, 65, 905 (1988)) in the presence of immobilized lipase. In consideration of the average intake of edible oil according to the 1998 National Nutrition Survey, ALA-DG was mixed with 10 g of edible oil taken daily. In one group, ALA-DG was contained in 10 g of test oil.
Edible oil mixed with 2.5g and rapeseed oil 7.5g (2.5g
Oil) was used, and edible oil (3.75 g oil) obtained by mixing 3.75 g of ALA-DG and 6.25 g of rapeseed oil was used in the two intake groups. In the control group, rapeseed oil (Nisshin Oil) and perilla oil (Ota oil and fat) were mixed, and the oil used in the first group and the edible oil (control oil) containing only triglycerides having the same fatty acid composition were used (Table 6). . The test substance was taken in the form of shortbread, mayonnaise, dressing, and soup prepared using each cooking oil. Control group (TG), intake 1 group (ALA-DG 2.5g) and intake 2
The test was conducted in three groups (ALA-DG 3.75 g).

[0055]

[Table 5]

[0056]

[Table 6]

This test was carried out under the supervision of a physician, with the approval of the in-house clinical trial ethics committee, and with due care in accordance with the spirit of the Declaration of Helsinki. Subjects were average age 3
A total of 66 healthy adult males (Kao employees), 5.7 years old, with an average BMI of 23.3 (kg / m ² ) were targeted.

The control test diet containing rapeseed oil (10 g / day) was divided into three groups so that the BMI was almost the same.
Weekly intake, 12 weeks double blind
test) An intake test was performed. The time to ingest the test substance was not specified. Considering the average total intake according to the 1998 National Nutrition Survey (National Nutrition Survey, Daiichi Shuppan, 2000), the method of Watanabe et al. (J. Jpn Oil Chem. Soc. 47, 47-54 (199
According to 8)), the total amount of oil consumed per day including the test meal was 50 ± 5 g throughout the entire period. Table 7 shows the physical data of each group before the start of the test.

Prior to the start of the test, all subjects were educated so that their energy and lipid intake could be ascertained based on the Fourth Edition Japanese Food Standard Composition Table (Women's Nutrition University Press, 2000). Under the guidance of a dietitian, energy and lipid levels were clearly indicated on the whole meal menu for lunch on weekdays, and a set meal with energy and lipid levels was specified for dinner on weekdays. For holiday meals, subjects were instructed to examine and ingest materials that grasped the amount of fat and energy in meals according to the Fourth Edition Japanese Food Standard Composition Table. Alcohol during the test period was limited to alcohol equivalent to one large beer bottle (633 mL). Subjects recorded the contents of their daily meals and snacks in a meal diary. The contents of the meal were analyzed using the Fourth Edition Japanese Food Standard Composition Table. During the test period, they were instructed to maintain the same amount of exercise as before the test.

[0060]

[Table 7]

Measurement: Subcutaneous Fat Thickness, Body Fat Ratio Measurement The subcutaneous fat thickness was measured by Fat-O.
The caliper method was used to measure the midpoint of the upper arm extension side and the lower end of the back scapula with a meter (Health and Nutrition Information Study Group, (1995) Current State of National Nutrition (1993 National Nutrition Survey Results), One publication).

Abdominal CT Scan Imaging CT scan at the umbilicus crossing and at the position where the spleen and liver have the same cross section
Scan photography was performed. The method of Tokunaga et al. (I. Obes.,
7, 437 (1983)), the total fat area, visceral fat area, and subcutaneous fat area were determined from the CT image. The V / S ratio (visceral fat area / subcutaneous fat area) was calculated from both areas (Hormone and Clinical, Summer Special Issue, 35 (1990); Physical Fitness Research, 77, 131 (19
91)). Kato et al.'S method (liver, 25, 1097 (1984))
According to the above, the CT value ratio of the liver and spleen was determined. For CT imaging, Toshiba Medical Corporation TCT-300, Toshiba X Vision RIA
L, Hitachi Medico PRATICO was used. In addition, the data was represented by the average ± SE. Physical data is 1 at the start of the test
The relative value is set to 00. A paired t-test was used to compare the value at the start of the test and the value at each measurement in each group, and a t-test was used to compare between groups.

In the body measurements (Table 8), significant reductions in waist, hip circumference, subcutaneous fat thickness, subcutaneous fat area, and liver CT value / spleen CT value (CT ratio) were observed in all test food groups with respect to the initial values at the start of the test. ), That is, a decrease in hepatic fat. In addition, in Ingestion 1 and Intake 2, the visceral fat area and the subcutaneous fat area were clearly decreased from the initial values at the start of the test, and this decrease was significantly different from the control group.

[0064]

[Table 8]

Example 6 Animals and Breeding Methods This test was conducted under the approval and management of the Kao Corporation Animal Management Committee and the Animal Ethics Committee. The animal is C57BL /
6J mice (7 weeks old, 齢, CLEA Japan Ltd .: Tokyo) were reared in an environment at room temperature of 23 ± 2 ° C., humidity of 55 ± 10%, and illumination 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). Samples were free-fed and water was free-fed. For feeding, Roden Café (Oriental Yeast Co., Ltd .: Tokyo) was used and replaced with a new feed every two days. In addition, once every four weeks, the food intake per 24 hours was measured for each test group (n = 5 / cage / group) to determine the energy intake. Under these conditions, 20
They were bred for weeks.

The test substance and feed material ALA-DG were prepared from perilla oil by the method of Bragitte et al. (JAOCS,
65, 905 (1998)) in the presence of immobilized lipase. Table 9 shows the composition of ALA-DG, safflower oil, and rapeseed oil mixed oil (SR-oil). In SR-oil, oleic acid and linoleic acid are 29.1% and 57.8%, respectively.
In the ALA-DG, α-linolenic acid accounts for 60.8% of the constituent fatty acids.
The content of DG and TG in glyceride of ALA-DG was 85.2% and 14.1%, respectively, and the ratio of 1,3-form and 1,2-form in DG was about 7: 3. . Lard, sucrose, casein, cellulose, minerals,
Vitamin and α-potato starch are obtained from Oriental Yeast Co., Ltd., and safflower oil and rapeseed oil are manufactured by Nisshin Oil Co., Ltd.
Purchased more.

[0067]

[Table 9]

Measurement: Body weight measurement and visceral fat weight / liver weight measurement During the test period, body weight was measured every week. 12 at the end of the test
The animals were anesthetized with ether under a fasting condition for an hour, and then exsanguinated.
Then dissected, the visceral fat weight of each part (peri epididymal fat,
Mesenteric fat, retroperitoneal fat, perirenal fat) and liver weight were measured.

Table 10 shows the composition and energy content of the feed.

[0070]

[Table 10]

The low fat diet (LF) contains 5% lipid in the feed, whereas the high fat diet (HF) contains 30% lipid and sucrose 1
Contains 3%. The amount of energy per 100 g of feed is 399.7 Kcal for LF and 522.2 Kcal for HF, and HF has about 30% higher energy than LF. ALA-DG replacement feed is SR-oil 3% of HF
Was replaced with 3% ALA-DG (10% of total fat).
% Substitution). In addition, each feed is packaged for 2 days in a light-shielding bag,
After sealing with nitrogen, it was stored at 4 ° C.

As for the body weight, there was no significant difference between the test groups in the initial value (Table 11). 20 for each test group
At week, weight gain was noted. In the ALA-DG substitution group, H
Suppression of body weight gain was observed for group F, body weight at 20 weeks,
There was a significant difference in weight gain from the HF group. The energy intake during the test period was significantly different between the LF group and the ALA-DG replacement group, but was significantly different between the HF group and the ALA-DG replacement group. Did not.

With respect to the visceral fat weight, the ALA-DG substitution group showed significantly lower values in mesenteric fat weight, retroperitoneal fat weight and perirenal fat weight as compared with the HF group (Table 11). Regarding liver weight, HF group and ALA-
A significant higher value was observed in the DG replacement group than in the LF group, but no significant difference was observed between the HF group and the ALA-DG replacement group (Table 11).

[0074]

[Table 11]

Example 7 Scrambled Egg 100 g of whole egg, 0.5 g of salt and 0.1 g of pepper were put into a scoop, and the mixture was loosened with a chopstick, and 5 g of the oil and fat composition 2a of the present invention was put in a frying pan (24 cm) and heated. City gas flow rate 2.2 L / min). Thirty seconds later, the beaten eggs were placed in a frying pan and heated for 20 seconds while stirring with a stirrer to cook the scrambled eggs.

Example 8 Soft Capsules 300 mg of the oil and fat composition 2c of the present invention was encapsulated in oval soft capsules to prepare soft capsules.

Example 9 Tablets The following components were mixed, and tablets were manufactured by tableting at a dose of 200 mg / piece. Tablet composition: fat composition 2d of the present invention 2d 10.0% corn starch 44.0 microcrystalline cellulose 40.0 calcium carboxymethylcellulose 5.0 silicic anhydride 0.5 magnesium stearate 0.5

Example 10 Separate dressing 25 parts by weight of wine vinegar (manufactured by Nakano Vinegar), 1.25 parts by weight of salt, 0.3 parts by weight of pepper, 0.2 parts of mustard
5 parts by weight, and further add 45 parts of the oil and fat composition 2b of the present invention.
A separated liquid dressing was prepared by adding parts by weight.

Example 11 Mayonnaise Composition: Oil and fat composition 2b of the present invention 65.0% Egg yolk 15.0 Vinegar (10% acidity) 7.0 White sugar 1.0 Sodium glutamate 0.4 Salt 0.3 Mustard (powder) ) 0.3 Thickener (xanthan gum) 0.2 Water 10.8 After stirring and mixing components other than the oil and fat composition 2b of the present invention with a homomixer, the oil and fat composition 2b was dropped and preliminarily emulsified. The obtained preliminary emulsion was further homogenized with a homomixer to prepare mayonnaise (pH 4.0).

Example 12 Spread (Oil Phase) Oil and Fat Composition 1 33.38 parts by weight of the present invention Palm hydrogenated oil (IV = 2) 4.0 Soybean hydrogenated oil (IV = 43) 2.0 Monoglyceride 0.5 flavor 0.1 Vitamin E 0.02 (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, and obtained. A spread was prepared by quenching and plasticizing the emulsion in a conventional manner.

Example 13 Tablet Confectionery (Tablet) Xylitol 28.4 parts by weight Sorbitol 56.9 Oil / Fat Composition 2b of the Present Invention 2.5 Plant Sterol (Tama Biochemical) 2.5 Flavor (Ginger Oil) 1.2 Citric Acid 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 Soft flour 350 parts by weight Strong flour 150 Upper sucrose 150 Whole egg 125 Oil / fat composition 2b of the present invention 200 Salt 2.5 Upper sucrose, salt, and the oil / fat composition 2b of the present invention are put in a ball 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 Powerful Powder 100 parts by weight Whole Egg 50 Oil / Fat Composition 2b 30 of the Present Invention Sugar 15 Water 15 Yeast 5 East Food 0.1 Skim Milk 4 Salt 2 Raw materials other than the oil / fat composition 2b of the present invention The mixture was mixed and mixed with a mixer at a low speed for 30 seconds. Next, the oil and fat composition 2b 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 fermenting for 60 minutes, bake in oven (190
C. for 9 minutes) to produce brioche.

[0084]

EFFECTS OF THE INVENTION Excellent heat stability, hardly accumulates body fat,
It has a visceral fat insufficiency accumulation effect, a blood sugar lowering effect, an insulin, resistance improving effect, and a leptin lowering effect, and is useful as a food and feed for prevention and treatment of diabetes and obesity in addition to pharmaceutical use.

Continuation of the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat II (reference) A23D 9/007 A23K 1/16 301H 4B032 A23G 3/00 A23L 1/19 4B036 A23K 1/16 301 1/30 B 4B047 A23L 1/19 1/307 4C206 1/30 1/48 4H059 1/307 A61K 31/23 1/48 31/232 A61K 31/23 A61P 3/04 31/232 43/00 A61P 3/04 C11B 5/00 43 / 00 A23L 1/24 A C11B 5/00 A23D 7/00 502 // A23L 1/24 9/00 516 (72) Inventor Tadashi Hase 2606 Kabane, Akagai, Haga-gun, Tochigi Pref. Inventor Takatoshi Murase 2606 Kabane-cho, Kaga-cho, Haga-gun, Tochigi Prefecture, Japan Kao Corporation Research Institute (72) Inventor Takuji Yaskawa 2-1-3 Bunka, Sumida-ku, Tokyo Kao Corporation Research Institute (72) Inventor Katsuragi Nohisa 2-1-3 Bunka, Sumida-ku, Tokyo Kao Corporation Research Laboratory (72) Inventor Akira Takei Sumida, Tokyo Bunka 2-1-3 Kao Corporation F-term (reference) DH01 DL05 DX04 DX05 4B032 DB05 DB16 DK09 DK18 DK29 DL20 4B036 LC07 LE08 LF19 LH13 LH41 4B047 LB09 LE03 LF01 LG06 LG08 LG11 4C206 AA01 AA02 DB06 DB09 DB47 DB48 MA03 MA04 NA05 ZA70 4H0BABB08 BC33 BA33 BA33 BA33 BA33 BA33 BA33 BA33 BA33 BA33 EA17

Claims (14)

[Claims] 1. Diglycerides 5-59 which are 10.3 to 94.9% by weight of triglyceride, 0.1 to 30% by weight of monoglyceride and 15 to 90% by weight of constituent fatty acids are ω3 unsaturated fatty acids having less than 20 carbon atoms. An oil / fat composition containing 0.9% by weight. 2. The oil or fat composition according to claim 1, wherein the ω3-unsaturated fatty acid having 20 or less carbon atoms is α-linolenic acid. 3. (Diglyceride / monoglyceride) ≧ 1
(Weight ratio), and the POV is 10 or less.
Or the oil and fat composition according to 2. 4. An oil or fat composition having a POV of 3 or less and a color (10
R + Y) 25 or less, triglyceride 47-89.9% by weight, monoglyceride 0.1-2% by weight, diglyceride 1
0 to 50% by weight and 1% by weight or less of free fatty acid (salt), and the constituent fatty acid of diglyceride is α-linolenic acid 30
Fatty acid containing 〜70% by weight, oleic acid 10-50% by weight and ω6 unsaturated fatty acid 5-40% by weight and having two or more carbon-carbon double bonds / (ω9 unsaturated fatty acid + saturated fatty acid) Content ratio by weight of 1.2 to 5, unsaturated fatty acid 8
0 to 100% by weight, the constituent fatty acids of the triglyceride are 25% by weight or less of the ω3 unsaturated fatty acid,
The oil or fat composition according to any one of claims 1 to 3, wherein the fatty acid having 4 or more carbon-carbon double bonds in all constituent fatty acids is 2% by weight or less at 5 to 100% by weight. 5. An oil or fat composition having a POV of 1 or less and a color (10
R + Y) 20 or less, 53-84.9% by weight of triglyceride, 0.1-1.5% by weight of monoglyceride, 15-45% by weight of diglyceride and 0.5% by weight of free fatty acid (salt)
In the following, the constituent fatty acids of diglyceride are α-linolenic acid 40 to 65% by weight, oleic acid 12 to 30% by weight,
10 to 30% by weight of ω6-unsaturated fatty acid and a fatty acid having two or more carbon-carbon double bonds / (ω9-unsaturated fatty acid + saturated fatty acid) content ratio of 1.5 to 4, unsaturated fatty acid 90 to 100% by weight, and the constituent fatty acids of the triglyceride are 20% by weight or less of the ω3 unsaturated fatty acid and 70 to 100% by weight of the unsaturated fatty acid.
The fat or oil composition according to any one of claims 1 to 3, which does not contain a fatty acid having four or more carbon double bonds. 6. The fat or oil composition according to claim 1, which contains plant sterols in an amount of 0.05% by weight or more. 7. A food containing the fat or oil composition according to any one of claims 1 to 6. 8. A feed containing the oil or fat composition according to any one of claims 1 to 6. 9. A pharmaceutical comprising the oil / fat composition according to any one of claims 1 to 6. 10. A cooking oil comprising the oil / fat composition according to claim 1. 11. The food according to claim 7, wherein the food is an oil-in-water type oil-and-fat-containing food. 12. The food according to claim 7, wherein the food is a water-in-oil type fat or oil-containing food. 13. The food according to claim 7, wherein the food is a portable oil-and-fat-containing food. 14. The food according to claim 7, wherein the food is a bakery food.