JP2003064395A - Oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition having a high oleic acid content, good oxidation stability and thermal stability, making meltability in the mouth, flavor and texture of the oil and fat composition and a food obtained by using the composition good, and not making the composition and the food greasy. SOLUTION: This oil and fat composition contains a transesterified oil and fat, and >=50 wt.% oleic acid. The transesterified oil and fat is obtained by subjecting (A) 99-40 wt.% oil and fat containing >=30 wt.% oleic acid, and (B) 1-60 wt.% extreme hardened oil obtained by hardening an oil and fat different from the oil and fat of the component (A), and containing >=60 wt.% stearic acid, to an ester-interchange reaction.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to bread and confectionery,
The present invention relates to an oil and fat composition used for frying and other cooking.

[0002]

2. Description of the Related Art As consumers' tastes change, foods that melt in the mouth, have a good taste and texture and are not oily when eaten are preferred, and oils and fats that can provide such foods are required. On the other hand, oleic acid, which is said to reduce LDL cholesterol alone without reducing HDL cholesterol in the blood, has been receiving a great deal of attention in recent years due to increasing health consciousness.
Rapeseed oil, high oleic canola oil, high oleic safflower oil, high oleic sunflower oil and the like have a high oleic acid content. However, when it is used as frying oil, for example, it lacks heat stability and the pale flavor does not continue, and the resulting fried food lacks crispness and becomes oily, which is not preferable. Further, when used as a spray oil, the pale flavor is not maintained due to lack of oxidative stability, and the sprayed food lacks a crisp texture and is oily, which is not preferable. Further, when it is used as a fat or oil for producing margarine or shortening, sufficient plasticity cannot be obtained.

It is considered that the presence of saturated fatty acids is indispensable for compensating for the drawbacks of fats and oils having a high oleic acid content.
Examples of methods for increasing the saturated fatty acid ratio include a method of hardening fats and oils and a method of blending hardened oils. Such a method for hardening fats and oils and a method for blending hardened oils have been widely used as methods for improving physical properties, reducing oiliness, and improving oxidative stability and thermal stability. However, it is difficult to obtain a food that can be satisfied with melting in the mouth, good taste, physical properties and texture and elimination of oiliness at the same time by the method of hardening fats and oils and the method of blending hardened oil.

For example, in Japanese Patent Laid-Open No. 4-173053, high-erucin rapeseed extremely hardened oil is added in an amount of 0.5 to 5 with respect to fats and oils.
Although the problem is addressed by blending it in a relatively small amount such as wt%, fried foods using this as frying oil have some problems in terms of oiliness. JP 2001-6991 A
In Japanese Patent Laid-Open No. 3-5, an extremely hardened oil is added to fats and oils at 5.1 to 35.
The problem has been dealt with by blending a relatively large amount of 0% by weight, but fried foods using this as frying oil have some problems in terms of melting in the mouth.

On the other hand, a method of transesterifying two or more kinds of fats and oils or a method of blending transesterified fats and oils is also known. For example, in Japanese Patent Laid-Open No. 11-289976,
A plastic oil / fat composition containing a transesterified oil / fat of lard and / or fractionated lard and an oil / fat containing a saturated fatty acid having 22 carbon atoms is described. In addition, special table flat 11-51
No. 0396 discloses an oil / fat composition containing a fat / oil obtained by transesterifying a non-hydrogenated vegetable fat having a specific amount of stearic acid residue content, palmitic acid residue content, and unsaturated C18 acid residue content. Have been described. However, even if these methods are used, it is difficult to obtain an oil / fat composition having a high oleic acid content, a good meltability in the mouth, and no problem in the texture of foods.

[0006]

Accordingly, the object of the present invention is to have a high oleic acid content, good oxidative stability and thermal stability, and an oil-fat composition or a food-soluble product using the oil-fat composition, which dissolves in the mouth, An object of the present invention is to provide an oil and fat composition which has good flavor, texture and physical properties and can be made not oily.

[0007]

Means for Solving the Problems As a result of various studies by the present inventors, an oil and fat composition containing a specific transesterified oil and fat and containing a specific amount of oleic acid can solve the above problems. The inventors have found that and reached the present invention. That is, the present invention is an extremely hardened oil containing 99 to 40% by weight of oil (A) containing 30% by weight or more of oleic acid and 60% by weight or more of stearic acid obtained by hardening an oil or fat different from the oil (A) ( B) An oil and fat composition containing a transesterified oil and fat obtained by transesterification with 1 to 60% by weight and containing 50% by weight or more of oleic acid.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The oil and fat composition of the present invention will be described in detail below.

The oil (A), which is one of the raw materials for the transesterified oil and fat contained in the oil and fat composition of the present invention, contains 30% by weight or more of oleic acid, preferably 35 to 90% by weight, more preferably 40 to 85%. It is the one containing wt%. The fats and oils (A) are not particularly limited in their fatty acid composition other than oleic acid, and have a high unsaturated fatty acid content for the purpose of relatively soft physical properties, and a saturated fatty acid content for the purpose of relatively hard physical properties. It is preferable that the former has a high oleic acid content and the latter has a high stearic acid content.

Examples of the fats and oils (A) include liquid oils such as low-erucin rapeseed oil, rice oil, corn oil, peanut oil, sesame oil, high oleic canola oil, high oleic safflower oil, high oleic sunflower oil, palm, and the like. Solid fats such as oil, monkey fat, shea butter, mango fat, kokum butter, illipe fat, lard, beef tallow, etc., fractionated oils of these solid fats, or fractionated oils of two or more blended oils of these solid fats And one or more blended oils. Among these, it is preferable to use low erucin rapeseed oil, high oleic canola oil, high oleic safflower oil, high oleic sunflower oil, monkey fat, monkey fat separation soft part oil or beef tallow. In addition, even oils and fats having an oleic acid content of less than 30% by weight, the above oleic acid content of 30% by weight
The oleic acid content of the blended oil may be 30% by weight or more by blending with the above fats and oils.

The extremely hardened oil (B), which is the other raw material of the transesterified fats and oils contained in the fat and oil composition of the present invention, is a fat and oil obtained by hardening a fat and oil different from the fat and oil (A), and contains 60 stearic acid. It is an extremely hardened oil containing not less than 70% by weight, preferably not less than 70% by weight, more preferably not less than 80% by weight.

As the above-mentioned extremely hardened oil (B), for example,
Soybean oil, low-elsin rapeseed oil, rice oil, cottonseed oil, corn oil, safflower oil, sunflower oil, peanut oil, sesame oil,
Extremely hardened oils such as high oleic canola oil, high oleic safflower oil and high oleic sunflower oil, extremely hardened oils such as monkey butter, shea butter, mango butter, kokum butter, illipe fat, lard, beef tallow, and sal butter, One or more blended oils selected from extremely hardened oils of fractionated oils such as shea butter, mango butter, kokum butter, illipe butter, lard, and beef tallow. Of these, it is preferable to use soybean oil or extremely hardened oil of low erucin rapeseed oil.

The fat and oil (A) and the extremely hardened oil (B) are compounded in proportions of 99 to 40% by weight of the fat and oil (A) and 1 to 60% by weight of the extremely hardened oil (B), preferably the fat and oil (A). 97-4
5% by weight, extremely hardened oil (B) 3 to 55% by weight, more preferably fat and oil (A) 95 to 50% by weight, and extremely hardened oil (B) 5 to 50% by weight.

The above transesterification method may be either a method using a lipase as a catalyst or a method using a metal catalyst such as sodium methylate, but the method using a lipase produces a fat and oil having a good taste. . The above lipase may or may not have regiospecificity. Examples of the lipase used in the present invention include lipases obtained from the genera Alcaligenes, Rhizopus, Aspergillus, Mucor, Penicillium, Canrida and the like. These lipases can be used alone, but usually they are preferably used after being immobilized on a carrier such as diatomaceous earth, alumina, activated carbon or ceramics. The reaction condition of the transesterification reaction using lipase is not particularly limited, but it is preferably carried out in the absence of a solvent, preferably at a reaction temperature of 60 to 85 ° C. The reaction may be a column-type continuous reaction or a batch-type reaction. The transesterification reaction using a metal catalyst such as sodium methylate may be carried out according to a usual method.

The fats and oils produced by such a transesterification reaction are purified by bleaching, deodorizing or deoxidizing, bleaching and deodorizing according to a usual method, and used as transesterifying fats and oils.

The oil and fat composition of the present invention contains the transesterified oil and fat thus obtained. The content of the above transesterified oil or fat is preferably 20% by weight or more, more preferably 25% by weight or more, and most preferably 30% by weight or more in the oil or fat composition of the present invention. If the amount of the above transesterified oil / fat is less than 20% by weight, it is difficult to obtain the effect. For example, when used as frying oil, it lacks heat stability and the pale flavor does not continue, and the resulting fried food lacks crispness and becomes oily, which is not preferable. Further, when used as a spray oil, the pale flavor is not maintained due to lack of oxidative stability, and the sprayed food lacks a crisp texture and becomes oily, which is not preferable. Furthermore, when it is used as a fat or oil for producing margarine or shortening, sufficient plasticity cannot be obtained, which is not preferable.

The oil and fat composition of the present invention has an oleic acid content of 50% by weight or more, preferably 54% by weight or more, and more preferably 56% by weight or more. By adjusting the oleic acid content to 50% by weight or more, it is possible to obtain a food having a good mouth-melting property and a light taste, and further, it is said that oleic acid, which is said to reduce only LDL cholesterol without reducing HDL cholesterol in blood, An oil and fat composition that accounts for more than half of the fatty acid ratio can be obtained.

The oil and fat composition of the present invention has a stearic acid content of preferably 10% by weight or more, more preferably 11% by weight or more, and most preferably 12% by weight or more. When the content of stearic acid is less than 10% by weight, the thermal stability and the oxidative stability are likely to be poor, so that the pale flavor is unlikely to be maintained and the texture of food tends to be oily. Further, when it is used as a fat or oil for producing margarine or shortening, it is difficult to obtain sufficient plasticity.

In the oil / fat composition of the present invention, an oil / fat other than the above-mentioned transesterified oil / fat may be blended. There is no particular limitation on fats and oils other than the above transesterified fats and oils, but it is preferable to use fats and oils having an oleic acid content of 55% by weight or more, more preferably 60% by weight or more, and most preferably 65% by weight or more. The content of fats and oils other than the above transesterified fats and oils is preferably 80 in the fat and oil composition of the present invention.
It is less than wt%, more preferably less than 75 wt%, most preferably less than 70 wt%.

The melting point of the oil / fat composition of the present invention is preferably 25 ° C. or higher and lower than 50 ° C., more preferably 27 ° C. or higher 4
It is less than 5 ° C.

The above-mentioned oil and fat composition is a fat and oil composition for frying when producing foods such as donuts, fried bread, fritters, french fries, tempura, fried, fried, fried, potatoes, corn, rice, flour, etc. It can be used as an oil and fat composition for spraying when producing foods such as snacks, pretzels, hard biscuits, confectionery such as crackers, breads, cakes, etc. In addition, bread, sweet bread, pies, Danish, syrup, donuts, cakes, crackers, cookies, biscuits,
Waffles, scones, can be used as an oil and fat composition for margarine and a shortening oil and fat composition when producing snacks, etc., in which case the oil and fat composition for margarine and shortening oil and fat compositions for roll-in, kneading It can be used for sanding, filling, toppings and spreads. In addition, the oil / fat composition of the present invention can be used as an oil / fat composition for cooking, an oil / fat composition for hard butter, and an oil / fat composition for cream.

When the oil / fat composition of the present invention is an emulsified oil / fat composition, the emulsified form may be any of water-in-oil type, oil-in-water type and double-emulsion type. The weight ratio of the oil phase and the water phase of the oil and fat composition of the present invention is preferably 95 /
It is 5 to 20/80.

Examples of components that can be optionally contained in the oil and fat composition of the present invention include water, emulsifiers, thickening stabilizers, salt, salting agents such as potassium chloride, acetic acid, lactic acid,
Acidulants such as gluconic acid, sugars and sugar alcohols, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel and red yeast rice pigments, tocopherols, antioxidants such as tea extract, wheat protein and soybeans. Plant proteins such as proteins,
Eggs and various egg products, flavorings, dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut pastes, spices, cocoa trout, cocoa powder, grains, beans, vegetables , Food materials such as meat and seafood, and food additives.

Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate. , Polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin, saponin, plant sterols and the like, and one or more selected from these can be used. The content of the emulsifier is not particularly limited, but is preferably 0.01 to 5% by weight, more preferably 0.05 to 3% by weight, and most preferably 0.1 to 1 in the fat and oil composition of the present invention. % By weight. Further, in the oil and fat composition of the present invention, if the above emulsifier is not necessary, the emulsifier may not be used.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginates, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, gluco. Examples thereof include mannan, gelatin, starch, modified starch and the like, and one or more selected from these can be used. The content of the thickening stabilizer is
Although not particularly limited, it is preferably 0 to 10% by weight, more preferably 0 to 5% by weight in the oil and fat composition of the present invention. Moreover, in the oil / fat composition of this invention, if the said thickening stabilizer is not needed, a thickening stabilizer does not need to be used.

Next, a method for producing the oil / fat composition of the present invention will be described.

In the present invention, when the above-mentioned oil and fat composition does not have plasticity, it can be produced by mixing the raw materials.

On the other hand, when the oil / fat composition of the present invention is used as a plastic oil / fat composition, the oil phase described above is optionally mixed with an aqueous phase and emulsified. Then, sterilization is desirable next. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger. Next, it is cooled and plasticized. As a device for cooling, a closed continuous tube cooler, for example, a voter,
Examples include a margarine manufacturing machine such as a compinator and a perfector, a plate heat exchanger, and the like, and a combination of an open type diacooler and a compactor. Further, in any of the manufacturing steps for manufacturing the above-mentioned plastic oil / fat composition, nitrogen, air or the like may or may not be aerated.

When the above-mentioned plastic oil / fat composition is used for roll-in, its shape may be sheet, block,
It may have a cylindrical shape or the like. A preferred size for each shape is a sheet shape: length 50 to 1000 mm, width 50 to 1000 mm, thickness 1 to 50 mm, block shape:
Length 10-1000mm, width 10-1000mm, thickness 1
0-500 mm, cylindrical: diameter 1-25 mm, length 5-
It is 100 mm.

Foods containing the above-mentioned oil and fat composition include bread, confectionery bread, pies, Danish, choux,
Donuts, cakes, souffles, tarts, crackers, cookies, biscuits, waffles, scones, snacks, rice crackers, Japanese sweets, cold sweets, beverages, desserts, curries,
Stew, croquette, gratin, noodles, chocolate,
Pasty foods, cheeses, cooked rice, prepared foods, fried foods, paste products and the like can be mentioned.

[0031]

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

(Example 1) 50% by weight of high oleic canola oil having an oleic acid content of 83% by weight, 40% by weight of palm olein having an oleic acid content of 42% by weight, and 10% by weight of soybean soybean hardened oil having a stearic acid content of 88% by weight. % Was blended to obtain 10 kg of blended oil. 10 kg of the above blended oil
Was subjected to transesterification reaction in a 15-liter reaction tank at a reaction temperature of 70 ° C. and 50 g of lipase QLC (manufactured by Meito Sangyo Co., Ltd.) as a catalyst. After completion of reaction (reaction time 4
8 hr), bleaching (white clay amount to oil 3% by weight, 85 ° C, 10 m
Under reduced pressure of mHg for 30 minutes) and deodorization (250 ° C., amount of steam blown to 3% by weight of oil, reduced pressure of 1 mmHg for 60 minutes) were performed to obtain a transesterified oil and fat. Tocopherol (200 ppm) was added to this transesterified oil and fat to obtain an oil and fat composition having an oleic acid content of 58% by weight, a stearic acid content of 12% by weight, and a melting point of 28 ° C.

Comparative Example 1 Tocopherol 200 p was added to high oleic canola oil having an oleic acid content of 73% by weight.
pm was added to obtain an oil and fat composition having an oleic acid content of 73% by weight, a stearic acid content of 2% by weight, and a melting point of 0 ° C. or less.

[Fly Test 1] Example 1 and Comparative Example 1
Using the oil / fat composition obtained in 1 above as a frying oil / fat composition, a commercial product frozen French fried potato was fried and evaluated as follows. 3.8 kg of the oil / fat composition obtained in Example 1 and Comparative Example 1 was inserted into a fryer.
After heating to 5 ° C., commercial frozen French fries were fried. 200 g of fried potatoes in fried oil while frozen
After putting it in and frying for 2.5 minutes, the oil was quickly drained. The frying was performed 20 times for 3 hours, and the heating time of the oil was 7 hours a day including the frying time. Fry test A panel test was performed on the fried potatoes fried on the 3rd day, and the melting of the fried potatoes, the flavor (deteriorated odor), the crispness, and the oiliness of the fried potatoes were evaluated by 12 panelists according to the following evaluation criteria.
The results are shown in [Table 1].

<Evaluation Criteria> Evaluation of melting in the mouth- ◎: Very good, ○: Good, △: Slightly bad, ×: Evaluation of bad flavor- ◎: Very good, ○: Good, Δ: Slightly bad, ×: Evaluation of poor crispness- ◎: Very crisp, ○:
Crunchy, △: Not very crunchy, ×:
Evaluation of oiliness without crispness- ◎: Very light, ○: Light, △: Slightly oily, ×: Oily

[0036]

[Table 1]

[Fly Test 2] Example 1 and Comparative Example 1
Using the oil / fat composition obtained in 1. as an oil / fat composition for frying, a commercially available frozen cake donut was fried and evaluated as follows. 4.5 kg of the oil / fat composition obtained in Example 1 and Comparative Example 1 was inserted into a fryer and heated to 180 ° C., and then a commercial frozen cake donut was fried. Frozen cake donuts (about 45 g / frying before frying) were put in the frying oil as they were frozen, fried for 3 minutes, and then immediately drained.
The frying was performed 20 times for 3 hours, and the heating time of the oil was 7 hours a day including the frying time. Fry test A panel test was conducted on the fried donuts on the third day, and the dough melted in the mouth, taste (deteriorated odor), crispness and oiliness were evaluated by 12 panelists according to the following evaluation criteria. The results are shown in [Table 2].

<Evaluation Criteria> Evaluation of melting in the mouth-⊚: very good, ○: good, Δ: somewhat poor, ×: evaluation of poor flavor-⊚: very good, ○: good, Δ: slightly bad, ×: Evaluation of poor crispness- ◎: Very crisp, ○:
Crunchy, △: Not very crunchy, ×:
Evaluation of oiliness without crispness- ◎: Very light, ○: Light, △: Slightly oily, ×: Oily

[0039]

[Table 2]

[Cracker Production Test] The oil / fat composition obtained in Example 1 and Comparative Example 1 was used as an oil / fat composition for spraying, and the cracker obtained by the following formulation and production method was sprayed and evaluated. went.

[0041] <Compound> Medium seed Flour (medium strength flour) 70 parts by weight 0.25 part by weight of yeast 30 parts by weight of water Main kneading Wheat flour (strong flour) 30 parts by weight Shortening 10 parts by weight Malt syrup 1.5 parts by weight 1.5 parts by weight of salt 0.65 parts by weight of baking soda

<Manufacturing Method> (1) The above intermediate compound is mixed at a low speed for 2 minutes with a vertical mixer, and the kneading temperature is set to 23 ° C. (2) The medium seed dough obtained in (1) above was heated at 27 ° C for 18
Ferment for hours. (3) Add the main kneading mixture to the fermented medium-sized dough, and mix with a vertical mixer for 2 minutes at low speed and 2 minutes at medium speed. (4) Ferment the dough obtained in (3) above at 27 ° C. for 4 hours. (5) The dough obtained in (4) above is folded in three twice and rolled to a dough thickness of 2 mm. (6) Die cutting and baking at 260 ° C. for 4 minutes. (7) Immediately after firing, the spray fat composition is sprayed.

<Cracker Evaluation Method> A panel of 12 people evaluated the meltability of the cracker in the mouth, flavor (deteriorated odor), crispness and oiliness according to the following evaluation criteria. Furthermore, after sprinkling salt and powdered cheese on a baked cracker, spraying the oil and fat composition for spraying and storing at 30 ° C., the flavor (deteriorated odor) and surface stickiness after 24 hours and 48 hours are shown below. It evaluated according to the evaluation criteria. The results are shown in [Table 3].

<Evaluation Criteria> Evaluation of melting in the mouth- ◎: Very good, ○: Good, Δ: Slightly bad, ×: Evaluation of poor flavor- ◎: Very good, ○: Good, Δ: Slightly bad, ×: Evaluation of defective crispness- ◎: Very crisp, ○:
Crisp, △: Not very crisp, ×:
No greasy evaluation of oiliness- ◎: Very light, ○: Light, △: Slightly oily, ×: Evaluation of oily stickiness- ◎: Very good, ○ : Good, △: Slightly bad, ×: Bad

[0045]

[Table 3]

(Example 2) 70% by weight of a salfaction-fractionated soft part oil having an oleic acid content of 55% by weight and 30% by weight of an extremely hardened soybean oil having a stearic acid content of 88% by weight were blended to obtain 10 kg of a blended oil. The compounded oil was transesterified, bleached and deodorized in the same manner as in Example 1 to obtain a transesterified oil and fat. 50% by weight of this transesterified oil and fat and 50% by weight of high oleic canola having an oleic acid content of 74% by weight were added, and 200 ppm of tocopherol was added, and oleic acid content of 56% by weight, stearic acid content of 23% by weight, and melting point of 44 ° C. An oil and fat composition was obtained.

Example 3 90% by weight of salfat having an oleic acid content of 41% by weight and 10% by weight of soybean hardened oil having a stearic acid content of 88% by weight were blended to obtain 10 kg of a blended oil. The compounded oil was transesterified, bleached and deodorized in the same manner as in Example 1 to obtain a transesterified oil and fat. 30% by weight of this transesterified oil and fat and 70% by weight of high oleic canola having an oleic acid content of 74% by weight,
Tocopherol 200ppm was added, oleic acid content 62% by weight, stearic acid content 15% by weight, melting point 39 ° C.
To obtain a fat composition.

Comparative Example 2 Tocopherol 200 p was added to high oleic canola oil having an oleic acid content of 83% by weight.
pm was added to obtain an oil and fat composition having an oleic acid content of 83% by weight, a stearic acid content of 2% by weight, and a melting point of 0 ° C or lower.

[Margarine Production Test] The oil / fat compositions obtained in Examples 2 and 3 and Comparative Example 2 were used as an oil / fat composition for margarine to produce margarine with the following formulation.

[0050] <Compound> Fat composition 100 parts by weight Glycerin fatty acid ester 0.1 part by weight Lecithin 0.1 part by weight 20 parts by weight of water

The plasticity and flavor of the obtained margarine were evaluated according to the following evaluation criteria. These results are shown in [Table 4].
It was shown to.

<Evaluation Criteria> Evaluation of plasticity-⊚: very good, ◯: good, Δ: somewhat poor, ×: evaluation of poor flavor- ◎: very good, ◯: good, Δ: slightly poor, ×: Bad

[0053]

[Table 4]

[Shortening Manufacturing Test] Example 2,
Using the oil / fat composition obtained in Example 3 and Comparative Example 2 as an oil / fat composition for shortening, a shortening was produced with the following formulation.

[0055] <Compound> Fat composition 100 parts by weight Glycerin fatty acid ester 0.1 part by weight Lecithin 0.1 part by weight

The plasticity and flavor of the obtained shortening were evaluated according to the following evaluation criteria. The results are shown in [Table 5].

<Evaluation Criteria> Evaluation of plasticity-⊚: Very good, ◯: Good, Δ: Slightly bad, ×: Evaluation of poor flavor- ◎: Very good, ◯: Good, Δ: Slightly bad, ×: Bad

[0058]

[Table 5]

[0059]

EFFECTS OF THE INVENTION According to the oil and fat composition of the present invention, the oleic acid content is high, the oxidative stability and the thermal stability are good, and the oil and fat composition and the foods using the oil and fat composition melt in the mouth, flavor, and food. It can have good feeling and physical properties and can be made not to be oily.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Maruzen Shoji             7-35 Higashiokyu, Arakawa-ku, Tokyo Asahiden             Chemical Industry Co., Ltd. F term (reference) 4B026 DC01 DC04 DC06 DG01 DG11                       DH01 DH02 DH03 DH05 DL02                       DP01 DX02                 4B032 DB01 DB05 DB23 DB24 DK18                       DL06                 4H059 BA33 BB02 BB04 BB06 BC03                       BC13 CA34 CA35

Claims (3)

[Claims] 1. An extremely hardened oil (B) containing 99 to 40% by weight of an oil (A) containing 30% by weight or more of oleic acid, and 60% by weight or more of stearic acid obtained by hardening an oil or fat different from the oil (A). ) An oil and fat composition containing a transesterification oil and fat obtained by transesterification with 1 to 60% by weight, and containing 50% by weight or more of oleic acid. 2. The oil and fat composition according to claim 1, which contains stearic acid in an amount of 10% by weight or more. 3. A food using the oil or fat composition according to claim 1.