【０００１】
【発明の属する技術分野】
本発明は、風味良好で且つ、脂質栄養学的に望ましい脂肪酸摂取率を満足する油脂組成物に関する。
【０００２】
【従来の技術】
一般にフライ、マーガリン等に用いられる油脂組成物としては、パーム油、コーン油、大豆油、米油、なたね油などの植物油及び精製ラード、精製牛脂などの動物油及びこれらの硬化油、エステル交換油、分別油を単独又は２種類以上を配合・混合したものが用いられている。
【０００３】
油脂組成物に前記記載の油脂が多く使用されている理由は、多くの場合「味が良い事」「長期保存時やフライ時に異臭が少ない事」「酸化安定性が良い事」「経済性に優れている事」等から決定されるのが現状である。
【０００４】
近年、脂質栄養学に関する調査研究が進み、厚生労働省の定める日本人の栄養所要量において、第５次改訂の食事摂取基準（平成６年）より脂肪酸の質が明記され、第６次改訂の食事摂取基準（平成１１年）では日本人の望ましい脂肪酸摂取比率として、「飽和脂肪酸：１価不飽和脂肪酸：多価不飽和脂肪酸＝３０：４０：３０」であり、かつ「ｎ−３系多価不飽和脂肪酸：ｎ−６系多価不飽和脂肪酸＝１：４程度」との推奨値が示された。
【０００５】
これらの望ましい脂肪酸摂取比率の油脂組成物には、ｎ−３系多価不飽和脂肪酸つまりα−リノレン酸が配合油全体の６％を占める必要があり、その為アマニ油やエゴマ油等のα−リノレン酸を多量に含有する油脂を配合することになる。
【０００６】
また、上記の食事摂取基準に沿った脂肪酸バランスを有する油脂組成物が、これまでにいくつか提案されているが（特許文献１、特許文献２、特許文献３）、何れも次のような課題があった。
【０００７】
上記油脂組成物は、酸化されやすいα−リノレン酸が多く含有するエゴマ油やアマニ油を含有するため、風味安定性が悪く、加熱時や長期保存時に異臭が発生し易い欠点を有する油脂であり、エゴマ油やアマニ油を配合した油脂組成物は、その油脂製品自体や、それを使用した油ちょう製品が風味劣化する可能性が高い。
【０００８】
また、エゴマ油やアマニ油に含まれるα−リノレン酸の酸化による風味の劣化を抑える為に、ごま種子と混合後に搾油する方法（特許文献４）があるが、これには上記の食事摂取基準に沿った脂肪酸バランスを有している油脂組成物について記載されていない。
【０００９】
【特許文献１】
特開平２−２９２３９７号公報
【００１０】
【特許文献２】
特開平１１−４６５７号公報
【００１１】
【特許文献３】
特開２００２−１６１２９４号公報
【００１２】
【特許文献４】
特開２０００−３１６４７号公報
【００１３】
【発明が解決しようとする課題】
本発明の目的は、酸化安定性の悪いα−リノレン酸を含有する油脂を用いても、風味が損なわれず、更には、栄養所要量として望ましい脂肪酸摂取比率を満足する油脂組成物を提供することである。
【００１４】
【課題を解決するための手段】
本発明者らは、α−リノレン酸を多量に含有するアマニ油やエゴマ油等が劣化した時の好ましくない臭気をマスキング可能な食用油脂について鋭意検討を行った結果、米由来の油脂、即ち米油がエゴマ油やアマニ油の劣化した臭気を効果的にマスキングすることを見出し、本発明を完成するに至った。
【００１５】
即ち、本発明の第１は、油脂組成物全体中、米由来の食用油脂の含有量が６０重量％を超え、且つ、８５重量％以下であり、α−リノレン酸の含有量が５０重量％以上である油脂を５〜１０重量％含有してなる油脂組成物に関する。好ましい実施態様としては、油脂組成物において、ＦＩＤ恒温ガスクロマトグラフ法に則り、測定した飽和脂肪酸：一価不飽和脂肪酸：多価不飽和脂肪酸のピーク面積比が３０：３５〜４５：３５〜２５であることを特徴とする上記記載の油脂組成物である。更に好ましい実施態様としては、油脂組成物において、ＦＩＤ恒温ガスクロマトグラフ法に則り、測定した多価不飽和脂肪酸中のｎ−３系多価不飽和脂肪酸：ｎ−６系多価不飽和脂肪酸のピーク面積比が１：３．５〜４．５であることを特徴とする上記記載の油脂組成物であり、更にもっと好ましい実施態様としては、米由来の食用油脂として硬化米油を用いることを特徴とする上記記載の油脂組成物である。本発明の第２は、上記記載の油脂組成物を用いてなる油中水型油脂組成物、及び水中油型油脂組成物に関する。第３は、上記記載の油脂組成物を用いてなる食品に関する。
【００１６】
【発明の実施の形態】
以下、本発明の油脂組成物について詳細に説明するが、「％」とは「重量％」を意味する。
【００１７】
本発明における米由来の食用油脂とは、米糠から搾油された油脂であり、例えば、米白絞油、米サラダ油などが挙げられる。本発明の油脂組成物における米由来の食用油脂の配合比率は、油脂組成物全体中６０％を超え、且つ、８５％以下であることが望ましい。この理由は、米油配合比率が６０％以下では、米油の有する独特の風味が油ちょう製品に十分に付与できない場合や、劣化臭をマスキングする効果が不足する場合があるからである。また、米油の配合比率が８５％を越えると、望ましい脂肪酸摂取比率に調整することが困難となる場合があるからである。
【００１８】
本発明におけるα−リノレン酸を５０％以上含有する油脂とは、油脂全体中のα−リノレン酸含有量が５０％以上の油脂の事であり、例えば該油脂をＦＩＤ恒温ガスクロマトグラフ法に則り測定すると、α−リノレン酸のピーク面積比が５０％以上となる。具体的にはエゴマ油やアマニ油等が挙げられる。エゴマ油は脂肪酸組成においてα−リノレン酸を約６０％、アマニ油はα−リノレン酸を約５７％含有している。これらのα−リノレン酸を５０％以上含有する油脂の配合比率は、油脂組成物中５〜１０％が好ましく、更に好ましくは６〜９％である。この範囲であれば油脂組成物において、ＦＩＤ恒温ガスクロマトグラフ法に則り、測定した飽和脂肪酸：一価不飽和脂肪酸：多価不飽和脂肪酸のピーク面積比が、油脂組成物中の脂肪酸のピーク面積の総和を１００とした時に３０：３５〜４５：３５〜２５であり、且つ油脂組成物において、ＦＩＤ恒温ガスクロマトグラフ法に則り、測定した多価不飽和脂肪酸中のｎ−３系多価不飽和脂肪酸：ｎ−６系多価不飽和脂肪酸のピーク面積比が１：３．５〜４．５となる。すなわち、油脂組成物中における飽和脂肪酸の比率が、脂肪酸組成全体中３０％、一価不飽和脂肪酸の比率が、油脂組成物全体中３５〜４５％、多価不飽和脂肪酸の比率が、脂肪酸組成全体中２５〜３５％となり、且つ、多価不飽和脂肪酸中のｎ−３系多価不飽和脂肪酸：ｎ−６系多価不飽和脂肪酸の比が１：３．５〜４．５を満足することができる。また、５％より少なければ、風味改善効果が顕著でない場合があり、１０％を超えると、上記記載の飽和脂肪酸：一価不飽和脂肪酸：多価不飽和脂肪酸のピーク面積比や多価不飽和脂肪酸中のｎ−３系多価不飽和脂肪酸：ｎ−６系多価不飽和脂肪酸のピーク面積比を所望の比に調整するのが困難な場合がある。
【００１９】
本発明における油脂組成物中の脂肪酸組成として、飽和脂肪酸としては、オクタン酸、デカン酸、ラウリン酸、ミリスチン酸、ペンタデカン酸、パルミチン酸、ヘプタデカン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸等のＣ８〜Ｃ２４の直鎖脂肪酸が例示でき、一価不飽和脂肪酸としては、デセン酸、ミリストレイン酸、ペンタデセン酸、パルミトレイン酸、ヘプタデセン酸、オレイン酸、イコセン酸、ドコセン酸、テトラコセン酸等のＣ１０〜Ｃ２４の直鎖脂肪酸が例示でき、多価不飽和脂肪酸としては、ヘキサデカトリエン酸、ヘクサデカテトラエン酸、ヘプタデカジエン酸、リノール酸、α−リノレン酸、γ−リノレン酸、オクタデカテトラエン酸、イコサジエン酸、イコサトリエン酸、イコサテトラエン酸、アラキドン酸、イコサペンタエン酸、ドコサジエン酸、ドコサテトラエン酸、ドコサペンタエン酸、ドコサヘキサエン酸等のＣ１６〜Ｃ２２の直鎖脂肪酸が例示できる。
【００２０】
ここでＦＩＤ恒温ガスクロマトグラフ法とは、「社団法人日本油化学協会編「基準油脂分析法」、２．４．２．１−１９９６脂肪酸組成」に記載された方法である。試料の調整は、「社団法人日本油化学協会編「基準油脂分析法」、２．４．２．１−１９９６脂肪酸組成」に記載された方法に従い、油脂組成物中の脂肪酸部分をメチルエステル化し、それを上記方法にて分離、定量し、各脂肪酸組成を同定する。本発明における脂肪酸組成においては、上記方法にて得られるクロマトグラム上のピーク面積百分率を試料中の各脂肪酸の重量百分率と考える。
【００２１】
油脂組成物中の成分比が、上記のような比率になれば、酸化安定性の悪いα−リノレン酸を含有する油脂を用いても、風味が損なわれず、更には、栄養所要量として望ましい脂肪酸摂取比率を満足する油脂組成物を得ることができる。
【００２２】
また本発明において、米由来の食用油脂として未硬化の米油に加えて硬化米油を使用することが望ましい。この理由は、米油の脂肪酸組成は１価不飽和脂肪酸（オレイン酸）が約４３％、ｎ−６系多価不飽和脂肪酸（リノール酸）が約３６％と大半を占めているので、水素添加によってリノール酸含量を低減し、飽和脂肪酸と１価不飽和脂肪酸の含量を高めた硬化米油を使用した方が、目的である厚生労働省推奨の脂肪酸摂取比率（飽和脂肪酸：不飽和脂肪酸：多価不飽和脂肪酸の重量比＝３０：４０：３０，ｎ−３系多価不飽和脂肪酸：ｎ−６系多価不飽和脂肪酸の重量比＝１：４）に調整しやすいからである。
【００２３】
本発明における硬化米油は、その製法など特に限定は無いが、ニッケル等の触媒を使用する常法の水素添加により製造することができる。硬化米油の脂肪酸組成において、リノール酸の含量が３０％以下になるまで水素添加することが望ましい。その理由として、リノール酸の含量が３０％を越えるようでは、前記の望ましい脂肪酸摂取比率を満足することが困難な場合があるからである。また、水素添加により発生するトランス酸については、栄養学的に飽和脂肪酸と同様な働きがあるということから、トランス酸の分量は、飽和脂肪酸量に含めた。
【００２４】
本発明には上記油脂の他にも一般的な食用油脂を用いることが出来る。例えば、大豆油、なたね油、コーン油、サフラワー油、サンフラワー油、パーム油、綿実油等の植物油、牛脂、ラード等の動物油脂、また、これらの混合油、硬化油、分別油、ランダムエステル交換反応の単独・複数処理を行った油脂等を、１種又は、２種以上用いることが出来る。
【００２５】
更に、マーガリンの製造時など本発明の油脂組成物の温度が下がる場合に、生成する結晶が大きくなりにくくしたり、結晶が生成しにくくする等の結晶調整効果を目的にポリグリセリン脂肪酸エステルやモノグリセリン脂肪酸エステル等の各種食用乳化剤を使用してもかまわない。
【００２６】
また、本発明の油脂組成物においては、フライ性機能向上目的でシリコーン、酸化安定性付与の目的でトコフェロール、カテキン類等の酸化防止剤等を必要に応じて添加することができる。
【００２７】
また、スプレー油においては、酸化安定性付与目的でトコフェロール、カテキン類等の酸化防止剤等を必要に応じて添加することができる。また、その他、栄養強化を目的とした、ビタミン類例えば、ビタミンＡ，Ｄ，Ｅ等を少なくとも１種以上添加しても良い。上記以外の原材料としては、マーガリンやファットスプレッドなどの通常の油中水型エマルジョンに使用されるビタミンＥなどの酸化防止剤、カロチンなどの着色剤等が全て使用可能である。
【００２８】
本発明の油脂組成物の製造法を次に示す。所定量の米由来の食用油脂に、α−リノレン酸の含有量が５０重量％以上である油脂を所定の量添加し、所定の温度で混合・溶解し、一定時間攪拌する事で、所望の油脂組成物を得た。
【００２９】
また、本発明の油脂組成物を用いて、油中水型乳化物、或いは、水中油型乳化物を製造することが出来る。油中水型乳化物を製造する際には、上記、油脂量に特に制限はなく、通常の油中水型油脂組成物と同様の方法で製造することが出来る。その際、各種香料、全脂粉乳、脱脂粉乳、発酵乳、乳脂肪などの各種乳関連物質、天日塩や岩塩などの各種塩類等を呈味材として水相中に添加することができる。例えば、所定の温度で１種または２種以上の油脂を配合し、乳化剤、香料、着色料、酸化防止剤等の添加物を添加し、油相を作製する。この油相に対し、水に所定量の食塩や脱脂粉乳等を溶かした水相を添加し、所定温度に調節し、プロペラミキサーにて撹拌混合して、エマルジョンを作製する。その後、パーフェクター、コンビネーター、ボテーター等の連続式熱交換機を用いて、急冷捏和することで油中水型油脂組成物を製造することができる。
【００３０】
水中油型乳化物においても油脂量に特に制限はなく、通常の水中油型油脂組成物と同様の方法で製造することが出来る。例えば、所定の温度に水を温調し、所定量の食塩や脱脂粉乳等を添加し、水相を作製する。この水相に対し、１種または２種以上の油脂を配合し、乳化剤、香料、着色料、酸化防止剤等の添加物を添加して作製した油相を所定量添加する。これを所定温度に調節し、プロペラミキサーにて撹拌混合して、水中油型エマルジョンを作製する。その後、ＵＨＴ殺菌機で高温短時間殺菌を行い、更に、真空冷却、ホモジナイザーによる均質化後、冷却することで水中油型油脂組成物を製造することが出来る。なお、冷却工程は加圧晶析等の手法により冷却後のエージング時間を短縮することも可能である。
【００３１】
本発明の油脂組成物は、一般に食用油脂を用いる種々の食品の製造に供することが可能である。例えば、製パン・製菓用材料としてのマーガリン、ショートニング、クリーム等が挙げられ、又これらを用いたパン、パイ、クッキー、ビスケット、ケーキ、ムース等の製品、ポテトチップスやかりんとうなどの油ちょう製品、ミルクセーキや濃縮乳などの飲料、ホワイトソース、カレー、ルーなどのソース類、即席ラーメンなどの乾麺、などが挙げられるが、これに限定されず、各種食品に使用可能である。
【００３２】
【実施例】
以下、本発明について、実施例により説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、以下の記載に於いて、「部」、「％」は全て「重量部」、「重量％」を意味する。
【００３３】
実施例及び比較例で使用した食用油脂の脂肪酸組成を表１に示す。なお、脂肪酸分析には、ＦＩＤ恒温ガスクロマトグラフ法（社団法人日本油化学協会編「基準油脂分析法」、２．４．２．１脂肪酸組成）に則り、測定した。なお、脂肪酸分析値の０．５％未満の脂肪酸成分は切り捨てた。
【００３４】
【表１】
【００３５】
硬化米油の製造方法は常法による水素添加反応であり、未硬化の米油に対してニッケル触媒を０．１％添加して１８０℃で０．１Ｍｐａの水素圧力下において水素添加反応を行い、ヨウ素価６０、融点４０℃の硬化米油を得た。硬化米油はニッケル触媒を除去した後、水蒸気蒸留による常法の脱臭を行い食用油脂とした。
【００３６】
（実施例１）
米油（沃素価１０５．６）５９部、硬化米油（沃素価６０．０）２６部、エゴマ油（沃素価１８９．２）７部、なたね油（沃素価１１５．１）８部の比率の油脂を６５℃で混合・溶解した後、２０分間撹拌を行い、油脂組成物１を得た。
【００３７】
（実施例２）
米油（沃素価１０５．６）５９部、硬化米油（沃素価６０．０）１６部、エゴマ油（沃素価１８９．２）７部、なたね油（沃素価１１５．１）８部、硬化大豆油（沃素価６７．７）１０部の比率の油脂を６５℃で混合・溶解した後、２０分間撹拌を行い、脂組成物２を得た。
【００３８】
（実施例３）
米油（沃素価１０５．６）５９部、硬化米油（沃素価６０．０）２部、エゴマ油（沃素価１８９．２）７部、なたね油（沃素価１１５．１）７部、硬化大豆油（沃素価６７．７）２５部の比率の油脂を６５℃で混合・溶解した後、２０分間撹拌を行い、油脂組成物３を得た。
【００３９】
（比較例１）
米油（沃素価１０５．６）３０部、エゴマ油（沃素価１８９．２）７部、なたね油（沃素価１１５．１）５部、大豆油（沃素価１２５．７）１５部、パーム油（沃素価５１．６）４３部の比率の油脂を６５℃で混合・溶解した後、２０分間撹拌を行い、油脂組成物４を得た。
【００４０】
（比較例２）
米油（沃素価１０５．６）４０部、エゴマ油（沃素価１８９．２）８部、大豆油（沃素価１２５．７）１０部、パーム油（沃素価５１．６）４２部の比率の油脂を６５℃で混合・溶解した後、２０分間撹拌を行い、油脂組成物５を得た。
【００４１】
（比較例３）
エゴマ油（沃素価１８９．２）７部、なたね油（沃素価１１５．１）２０部、硬化大豆油（沃素価６７．７）３８部、コーン油（沃素価１２３．７）３５部の比率の油脂を６５℃で混合・溶解した後、２０分間撹拌を行い、油脂組成物６を得た。
【００４２】
実施例１〜３と比較例１〜３で得られた油脂組成物１〜６を用いて、フライテストを行い、ポテトチップスの風味を評価した。油脂組成物１〜６の油脂配合と脂肪酸組成を表２に示した。
【００４３】
【表２】
【００４４】
フライテストは、油脂組成物１〜６（表２）をそれぞれ電気フライヤーに１０００ｇ採取し、油温１８０℃に加熱し、ジャガイモを３ｍｍの厚さにスライスしたものをフライ種として投入し、６０秒間フライしたポテトチップスを５名のパネラーにより、次の評価基準で風味を評価した。その際、５人の平均点を四捨五入した。「ポテトチップスの風味評価基準」は、フライ後のポテトが、５点＝異臭なく、美味しい、４点＝少し異臭あり、３点＝異臭あり、２点＝異臭がやや強い、１点＝異臭が強く美味しくない、であった。このようにして評価した結果を表３に示した。
【００４５】
【表３】
【００４６】
これからわかるように、パネラー評価の結果、実施例１〜３の米油の含有率が６０％以上のポテトチップスの風味は５点であり、エゴマ油を５〜１０重量％配合しても、加熱時の臭気やポテトチップスの風味は良好であることがわかる。
【００４７】
それに対し、比較例１〜２の米油の配合比率が６０％未満で、エゴマ油の配合比率が５〜１０％ではポテトチップスの風味が少し劣るものであった。また、米油を全く含まない比較例３は、更に大きく風味が劣っていた。
【００４８】
以上の様に、米油が６０％を超え、且つエゴマ油の配合比率が５〜１０％でも、風味良好な油ちょう製品が得られた。
【００４９】
（実施例４）
米油（沃素価１０５．６）５９部、硬化米油（沃素価６０．０）２６部、エゴマ油（沃素価１８９．２）７部、なたね油（沃素価１１５．１）８部の比率からなる調合油にグリセリン脂肪酸エステル０．１部、大豆レシチン０．１部、βカロチン０．００１部を添加し、油相を作製した。この油相８３部に対し、脱脂粉乳１部を水１６部に溶解した水相１７部を添加し、約６０℃に調温し、プロペラミキサーにて撹拌した後、常法通り掻き取り式連続急冷捏和装置にて急冷捏和してマーガリンＡを作製した。
【００５０】
（実施例５）
米油（沃素価１０５．６）５９部、硬化米油（沃素価６０．０）１６部、エゴマ油（沃素価１８９．２）７部、なたね油（沃素価１１５．１）８部、硬化大豆油（沃素価６７．７）１０部の比率に油脂を調合した以外は、実施例４と同様の配合及び操作により、油相を調整し、さらに水相を添加して、マーガリンＢを作製した。
【００５１】
（実施例６）
米油（沃素価１０５．６）５９部、硬化米油（沃素価６０．０）２部、エゴマ油（沃素価１８９．２）７部、なたね油（沃素価１１５．１）７部、硬化大豆油（沃素価６７．７）２５部の比率に油脂を調合した以外は、実施例４と同様の配合及び操作により、油相を調整し、さらに水相を添加して、マーガリンＣを作製した。
【００５２】
（比較例４）
米油（沃素価１０５．６）３５部、エゴマ油（沃素価１８９．２）６部、なたね油（沃素価１１５．１）１８部、硬化大豆油（沃素価６７．７）２６部、極度硬化なたね油（沃素価０．２）３部、コーン油（沃素価１２３．７）１２部の比率に油脂を調合した以外は、実施例４と同様の配合及び操作により、油相を調整し、さらに水相を添加して、マーガリンＤを作製した。
【００５３】
（比較例５）
米油（沃素価１０５．６）２５部、エゴマ油（沃素価１８９．２）７部、なたね油（沃素価１１５．１）１４部、硬化大豆油（沃素価６７．７）２０部、パーム油（沃素価５１．６）１６部、コーン油（沃素価１２３．７）１８部の比率に油脂を調合した以外は、実施例４と同様の配合及び操作により、油相を調整し、さらに水相を添加して、マーガリンＥを作製した。
【００５４】
実施例４〜６と比較例４〜５で得られたマーガリンＡ〜Ｅの油脂配合と脂肪酸組成を表４に示した。
【００５５】
【表４】
【００５６】
これらのマーガリンＡ〜Ｅを５℃で温調保存し、それによる風味の劣化状態（風味の保存安定性）を、下記の基準に従って、５人のパネラーによる官能テストにより評価した。その際、５人の評価の平均点を四捨五入した。
【００５７】
「マーガリンの風味評価基準」は、３ヶ月または、６ヶ月保存後のマーガリンが、５点：異臭なく、美味しい、４点：少し異臭を感じる、３点：異臭を感じる、２点：やや強く異臭を感じる、１点：強く異臭を感じる、であった。上記基準に従い評価した結果を表５に示した。
【００５８】
【表５】
【００５９】
これからわかるように、パネラー評価の結果、実施例４〜６は、保存期間が長期になっても、劣化による異臭が感じられず、非常に良好であった。それに対し、比較例４〜５は、保存期間が長期になると劣化による異臭を感じ、保存性が悪いものであった。
【００６０】
（実施例７） クリームの作製
米油（沃素価１０５．６）５９部、硬化米油（沃素価６０．０）２６部、エゴマ油（沃素価１８９．２）７部、なたね油（沃素価１１５．１）８部の比率で混合・溶解・撹拌を行い、調合油を得た。この調合油３０部を７０℃に温調後、レシチン０．１部及びポリグリセリン脂肪酸エステル０．１部を順次溶解して、油相部を作製した。
【００６１】
アルブミン態タンパク質１部、脱脂乳６０部を５０℃まで加温し、ショ糖エステル０．１部及びグラニュー糖１０部を添加して、水相部を調整した。
【００６２】
調整した水相部と油相部を予備乳化した後、ＵＨＴ殺菌機にて１４５℃で４秒間殺菌した。次いで真空冷却した後、均質化機により９０ｋｇ／ｃｍ２の圧力で均質化し、更に１０℃までプレート冷却して水中油型油脂組成物であるクリームを得た。得られたクリームの風味、食感とも非常に良好であった。
【００６３】
（実施例８） ビスケットの作製
薄力粉１００部、実施例４のマーガリンＡ３５部、上白糖４０部、全卵５部、塩０．５部及び水１８部からなる配合で、常法に従いビスケットを作製した。ビスケットの風味、食感とも非常に良好であった。
【００６４】
【発明の効果】
本発明は加熱時の異臭や風味的に劣るα−リノレン酸を５０重量％以上含有する油脂を１０重量％以下配合しても、６０重量％を超え、且つ、８５重量％以下の米由来の食用油脂を配合することにより、風味良好な油脂組成物が実現可能となった。[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to an oil / fat composition having a good flavor and satisfying a desired fatty acid intake rate in terms of lipid nutrition.
[0002]
[Prior art]
Oil compositions generally used for frying, margarine and the like include vegetable oils such as palm oil, corn oil, soybean oil, rice oil and rapeseed oil, animal oils such as refined lard, refined tallow, and their hardened oils, transesterified oils, fractionation A single oil or a mixture of two or more oils is used.
[0003]
The reason that the fats and oils described above are often used in fats and oils compositions is often “good in taste”, “small odor during long-term storage or frying”, “good in oxidative stability”, and “economical”. At present, it is determined based on “excellence”.
[0004]
In recent years, research on lipid nutrition has progressed, and the quality of fatty acids has been specified in the dietary intake standards of the 5th revision (1994) in the nutritional requirements of Japanese as specified by the Ministry of Health, Labor and Welfare. According to the intake standard (1999), a desirable fatty acid intake ratio for Japanese is “saturated fatty acid: 1 unsaturated fatty acid: polyunsaturated fatty acid = 30: 40: 30”, and “n-3 polyvalent”. Unsaturated fatty acid: n-6 polyunsaturated fatty acid = 1: 4 ”.
[0005]
In the oil / fat composition having such a desirable fatty acid intake ratio, the n-3 polyunsaturated fatty acid, that is, α-linolenic acid needs to account for 6% of the total blended oil. -An oil or fat containing a large amount of linolenic acid will be blended.
[0006]
In addition, some fat and oil compositions having a fatty acid balance in accordance with the above-mentioned dietary intake standards have been proposed so far (Patent Literature 1, Patent Literature 2, Patent Literature 3), but all have the following problems. was there.
[0007]
The above-mentioned fat and oil composition is a fat and oil having a defect that it is poor in flavor stability and easy to generate an off-flavor during heating or long-term storage because it contains sesame oil and linseed oil containing a large amount of α-linolenic acid which is easily oxidized. The oil and fat composition containing sesame oil and linseed oil has a high possibility that the oil or fat product itself and the oil fried product using the same will deteriorate in flavor.
[0008]
In addition, in order to suppress the deterioration of flavor due to oxidation of α-linolenic acid contained in perilla oil and linseed oil, there is a method of extracting oil after mixing with sesame seeds (Patent Document 4). No oil composition having a fatty acid balance along the line is described.
[0009]
[Patent Document 1]
JP-A-2-29297
[Patent Document 2]
JP-A-11-4657
[Patent Document 3]
JP-A-2002-161294
[Patent Document 4]
JP 2000-31647 A
[Problems to be solved by the invention]
An object of the present invention is to provide an oil / fat composition which does not impair the flavor even when using an oil / fat containing α-linolenic acid having poor oxidation stability, and further satisfies a desired fatty acid intake ratio as a nutritional requirement. It is.
[0014]
[Means for Solving the Problems]
The present inventors have conducted intensive studies on edible oils and fats capable of masking undesired odors when linseed oil, perilla oil and the like containing a large amount of α-linolenic acid are deteriorated, and as a result, oils and fats derived from rice, that is, rice The present inventors have found that oil effectively masks the deteriorated odor of perilla oil and linseed oil, and has completed the present invention.
[0015]
That is, the first aspect of the present invention is that the content of edible oil and fat derived from rice exceeds 60% by weight and 85% by weight or less, and the content of α-linolenic acid is 50% by weight in the whole oil and fat composition. The present invention relates to a fat or oil composition containing 5 to 10% by weight of the above fat or oil. In a preferred embodiment, the fat / oil composition has a peak area ratio of saturated fatty acid: monounsaturated fatty acid: polyunsaturated fatty acid of 30:35 to 45:35 to 25 measured according to the FID isothermal gas chromatography method. It is an oil-and-fat composition as described above, which is characterized in that: As a more preferred embodiment, the peak of n-3 polyunsaturated fatty acid: n-6 polyunsaturated fatty acid in the polyunsaturated fatty acid measured in the fat or oil composition according to the FID isothermal gas chromatography method. The oil / fat composition as described above, wherein the area ratio is 1: 3.5 to 4.5, and as a still more preferred embodiment, hardened rice oil is used as the edible oil / fat derived from rice. The fat and oil composition described above. The second aspect of the present invention relates to a water-in-oil type oil / fat composition and an oil-in-water type oil / fat composition using the above-described oil / fat composition. Thirdly, the present invention relates to a food product using the above-described fat or oil composition.
[0016]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the fat and oil composition of the present invention will be described in detail, where “%” means “% by weight”.
[0017]
The edible oil or fat derived from rice in the present invention is an oil or fat squeezed from rice bran, and includes, for example, rice squeezed oil and rice salad oil. The blending ratio of the edible oil and fat derived from rice in the oil and fat composition of the present invention is desirably more than 60% and 85% or less in the whole oil and fat composition. The reason for this is that if the blending ratio of rice oil is 60% or less, the unique flavor of rice oil may not be sufficiently imparted to the frying product, or the effect of masking the deterioration odor may be insufficient. On the other hand, if the blending ratio of rice oil exceeds 85%, it may be difficult to adjust the fatty acid intake ratio to a desirable one.
[0018]
The fat or oil containing 50% or more of α-linolenic acid in the present invention is a fat or oil having a content of α-linolenic acid of 50% or more in the whole fat or oil. For example, the fat or oil is measured according to a FID constant temperature gas chromatography method. Then, the peak area ratio of α-linolenic acid becomes 50% or more. Specific examples include perilla oil and linseed oil. Sesame oil contains about 60% of α-linolenic acid in the fatty acid composition, and linseed oil contains about 57% of α-linolenic acid. The compounding ratio of the fat or oil containing 50% or more of α-linolenic acid is preferably 5 to 10%, more preferably 6 to 9% in the fat or oil composition. Within this range, in the fat and oil composition, the peak area ratio of the measured saturated fatty acid: monounsaturated fatty acid: polyunsaturated fatty acid is determined by the FID isothermal gas chromatographic method according to the peak area of the fatty acid in the fat and oil composition. When the sum total is 100, the ratio is 30:35 to 45:35 to 25, and the n-3 polyunsaturated fatty acid in the polyunsaturated fatty acid measured in the fat and oil composition according to the FID constant temperature gas chromatography method. : Peak area ratio of n-6 polyunsaturated fatty acid is 1: 3.5 to 4.5. That is, the ratio of the saturated fatty acid in the fat and oil composition is 30% in the whole fatty acid composition, the ratio of the monounsaturated fatty acid is 35 to 45% in the whole fat and oil composition, and the ratio of the polyunsaturated fatty acid is the fatty acid composition. 25 to 35% of the whole, and the ratio of n-3 polyunsaturated fatty acid to n-6 polyunsaturated fatty acid in the polyunsaturated fatty acid satisfies 1: 3.5 to 4.5. can do. If it is less than 5%, the flavor improving effect may not be remarkable, and if it exceeds 10%, the peak area ratio of saturated fatty acid: monounsaturated fatty acid: polyunsaturated fatty acid and polyunsaturated fatty acid described above. It may be difficult to adjust the peak area ratio of n-3 polyunsaturated fatty acid: n-6 polyunsaturated fatty acid to a desired ratio in the fatty acid.
[0019]
As the fatty acid composition in the oil / fat composition of the present invention, saturated fatty acids include octanoic acid, decanoic acid, lauric acid, myristic acid, pentadecanoic acid, palmitic acid, heptadecanoic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. Examples of the C8 to C24 linear fatty acids include monounsaturated fatty acids such as decenoic acid, myristoleic acid, pentadecenoic acid, palmitoleic acid, heptadecenoic acid, oleic acid, icosenic acid, docosenoic acid, and tetracosenoic acid. To C24 linear fatty acids. Examples of the polyunsaturated fatty acids include hexadecatrienoic acid, hexadecatetraenoic acid, heptadecadienoic acid, linoleic acid, α-linolenic acid, γ-linolenic acid, and octadecatetraenoic acid. , Icosadienoic acid, icosatrienoic acid, icosatetraenoic acid, arachi Examples thereof include linear fatty acids of C16 to C22 such as donic acid, icosapentaenoic acid, docosadienoic acid, docosatetraenoic acid, docosapentaenoic acid, and docosahexaenoic acid.
[0020]
Here, the FID constant temperature gas chromatograph method is a method described in “Standard Oil and Fat Analysis Method” edited by Japan Oil Chemical Association, 2.4.2.1-1996 Fatty Acid Composition. The sample was prepared by methyl esterifying the fatty acid moiety in the oil / fat composition according to the method described in “Standard Oil / Fat Analysis” edited by Japan Oil Chemists' Society, 2.4.2.1-1996 Fatty Acid Composition. Then, it is separated and quantified by the above method, and each fatty acid composition is identified. In the fatty acid composition of the present invention, the peak area percentage on the chromatogram obtained by the above method is considered as the weight percentage of each fatty acid in the sample.
[0021]
If the component ratio in the oil / fat composition is as described above, even if an oil / fat containing α-linolenic acid having poor oxidative stability is used, the flavor is not impaired, and furthermore, a fatty acid which is desirable as a nutritional requirement An oil / fat composition satisfying the intake ratio can be obtained.
[0022]
In the present invention, it is desirable to use hardened rice oil in addition to unhardened rice oil as edible oil and fat derived from rice. This is because the fatty acid composition of rice oil is monohydrically unsaturated fatty acid (oleic acid) at about 43% and n-6 polyunsaturated fatty acid (linoleic acid) at about 36%. It is better to use hardened rice oil whose linoleic acid content has been reduced by addition and the content of saturated fatty acids and monounsaturated fatty acids has been increased, which is the objective fatty acid intake ratio (saturated fatty acid: unsaturated fatty acid: high) recommended by the Ministry of Health, Labor and Welfare. This is because the weight ratio of polyunsaturated fatty acids = 30: 40: 30, and the weight ratio of n-3 polyunsaturated fatty acids: n-6 polyunsaturated fatty acids = 1: 4).
[0023]
The hardened rice oil in the present invention is not particularly limited in its production method, but can be produced by conventional hydrogenation using a catalyst such as nickel. In the fatty acid composition of the hardened rice oil, hydrogenation is preferably performed until the content of linoleic acid becomes 30% or less. The reason is that if the content of linoleic acid exceeds 30%, it may be difficult to satisfy the desired fatty acid intake ratio described above. In addition, the trans acid generated by hydrogenation has the same function as a saturated fatty acid from a nutritional point of view. Therefore, the amount of the trans acid is included in the saturated fatty acid amount.
[0024]
In the present invention, general edible oils and fats can be used in addition to the above oils and fats. For example, vegetable oils such as soybean oil, rapeseed oil, corn oil, safflower oil, sunflower oil, palm oil, cottonseed oil, animal fats such as tallow, lard, and the like, mixed oils, hardened oils, fractionated oils, and random transesterification One or two or more kinds of oils and fats subjected to single or plural treatments of the reaction can be used.
[0025]
Further, when the temperature of the oil or fat composition of the present invention is lowered, such as during the production of margarine, it is difficult to increase the size of generated crystals or to reduce the generation of crystals. Various edible emulsifiers such as glycerin fatty acid ester may be used.
[0026]
Further, in the oil and fat composition of the present invention, silicone may be added as required for the purpose of improving the frying property, and an antioxidant such as tocopherol and catechin may be added for the purpose of imparting oxidation stability.
[0027]
In the spray oil, an antioxidant such as tocopherol and catechin can be added as needed for the purpose of imparting oxidation stability. In addition, at least one or more vitamins such as vitamins A, D, and E for the purpose of fortification may be added. As raw materials other than the above, all antioxidants such as vitamin E used in ordinary water-in-oil emulsions such as margarine and fat spread, and coloring agents such as carotene can be used.
[0028]
The method for producing the oil / fat composition of the present invention will be described below. A predetermined amount of edible oil or fat derived from rice is added with a predetermined amount of a fat or oil having an α-linolenic acid content of 50% by weight or more, mixed and dissolved at a predetermined temperature, and stirred for a predetermined time to obtain a desired amount. An oil / fat composition was obtained.
[0029]
Further, a water-in-oil type emulsion or an oil-in-water type emulsion can be produced by using the oil or fat composition of the present invention. When producing the water-in-oil emulsion, the amount of the fat is not particularly limited, and the emulsion can be produced by the same method as the usual water-in-oil composition. At this time, various flavors, whole milk powder, skim milk powder, fermented milk, various milk-related substances such as milk fat, various salts such as solar salt and rock salt, and the like can be added to the aqueous phase as a flavoring agent. For example, one or more kinds of fats and oils are blended at a predetermined temperature, and additives such as an emulsifier, a fragrance, a colorant, and an antioxidant are added to prepare an oil phase. To this oil phase, an aqueous phase in which a predetermined amount of salt, skim milk powder or the like is dissolved in water is added, the temperature is adjusted to a predetermined temperature, and the mixture is stirred and mixed with a propeller mixer to produce an emulsion. Thereafter, the mixture is quenched and kneaded using a continuous heat exchanger such as a perfector, a combinator, and a votator, whereby a water-in-oil type oil / fat composition can be produced.
[0030]
There is no particular limitation on the amount of fats and oils in the oil-in-water emulsions, and the emulsions can be produced by the same method as the usual oil-in-water fats and oils composition. For example, the temperature of water is adjusted to a predetermined temperature, and a predetermined amount of salt or skim milk powder is added to prepare an aqueous phase. One or more kinds of fats and oils are blended with this aqueous phase, and a predetermined amount of an oil phase prepared by adding additives such as an emulsifier, a fragrance, a coloring agent, and an antioxidant is added. This is adjusted to a predetermined temperature and stirred and mixed with a propeller mixer to produce an oil-in-water emulsion. Thereafter, high-temperature and short-time sterilization is performed by a UHT sterilizer, and further, the oil-in-water type oil-and-fat composition can be manufactured by cooling after vacuum cooling and homogenization with a homogenizer. In the cooling step, it is also possible to shorten the aging time after cooling by a technique such as pressure crystallization.
[0031]
The oil / fat composition of the present invention can be generally used for production of various foods using edible oil / fat. For example, margarine, shortening, cream and the like as ingredients for baking and confectionery, and products using these, such as bread, pies, cookies, biscuits, cakes, mousses, and frying products such as potato chips and karinto, Examples include beverages such as milkshake and concentrated milk, sauces such as white sauce, curry, roux, and dry noodles such as instant noodles, but are not limited thereto and can be used for various foods.
[0032]
【Example】
Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited to these examples. In the following description, “parts” and “%” all mean “parts by weight” and “% by weight”.
[0033]
Table 1 shows the fatty acid compositions of the edible fats and oils used in the examples and comparative examples. In addition, fatty acid analysis was carried out in accordance with the FID constant temperature gas chromatograph method (standard oil and fat analysis method, edited by Japan Oil Chemical Association, 2.4.2.1 fatty acid composition). In addition, the fatty acid component of less than 0.5% of the fatty acid analysis value was discarded.
[0034]
[Table 1]
The method for producing hardened rice oil is a conventional hydrogenation reaction, in which 0.1% of a nickel catalyst is added to unhardened rice oil, and the hydrogenation reaction is performed at 180 ° C. under a hydrogen pressure of 0.1 MPa. A hardened rice oil having an iodine value of 60 and a melting point of 40 ° C. was obtained. After removing the nickel catalyst, the hardened rice oil was subjected to ordinary deodorization by steam distillation to obtain an edible oil and fat.
[0036]
(Example 1)
Ratio of 59 parts of rice oil (iodine value: 105.6), 26 parts of hardened rice oil (iodine value: 60.0), 7 parts of perilla oil (iodine value: 189.2), and 8 parts of rapeseed oil (iodine value: 115.1) After mixing and dissolving the fats and oils at 65 ° C., the mixture was stirred for 20 minutes to obtain a fat and oil composition 1.
[0037]
(Example 2)
59 parts of rice oil (iodine value: 105.6), 16 parts of hardened rice oil (iodine value: 60.0), 7 parts of perilla oil (iodine value: 189.2), 8 parts of rapeseed oil (iodine value: 115.1), hardened large After mixing and dissolving 10 parts of soybean oil (iodine value: 67.7) at 65 ° C., the mixture was stirred for 20 minutes to obtain a fat composition 2.
[0038]
(Example 3)
59 parts of rice oil (iodine value 105.6), 2 parts of hardened rice oil (iodine value 60.0), 7 parts of perilla oil (iodine value 189.2), 7 parts of rapeseed oil (iodine value 115.1), hardened large After mixing and dissolving 25 parts of soybean oil (iodine value: 67.7) at 65 ° C., the mixture was stirred for 20 minutes to obtain a fat and oil composition 3.
[0039]
(Comparative Example 1)
30 parts of rice oil (iodine value 105.6), 7 parts of sesame oil (iodine value 189.2), 5 parts of rapeseed oil (iodine value 115.1), 15 parts of soybean oil (iodine value 125.7), palm oil ( After mixing and dissolving fats and oils in a ratio of 43 parts (iodine value 51.6) at 65 ° C., the mixture was stirred for 20 minutes to obtain fat and oil composition 4.
[0040]
(Comparative Example 2)
Ratio of 40 parts of rice oil (iodine value: 105.6), 8 parts of perilla oil (iodine value: 189.2), 10 parts of soybean oil (iodine value: 125.7), and 42 parts of palm oil (iodine value: 51.6). After mixing and dissolving the fats and oils at 65 ° C., stirring was carried out for 20 minutes to obtain fats and oils composition 5.
[0041]
(Comparative Example 3)
Ratio of 7 parts of perilla oil (iodine value 189.2), 20 parts of rapeseed oil (iodine value 115.1), 38 parts of hydrogenated soybean oil (iodine value 67.7) and 35 parts of corn oil (iodine value 123.7) After mixing and dissolving the fats and oils at 65 ° C., stirring was carried out for 20 minutes to obtain fats and oils composition 6.
[0042]
Using the oil and fat compositions 1 to 6 obtained in Examples 1 to 3 and Comparative Examples 1 to 3, a fly test was performed to evaluate the flavor of potato chips. Table 2 shows the fat composition and fatty acid composition of the fat compositions 1 to 6.
[0043]
[Table 2]
In the frying test, 1000 g of each of the fats and oils compositions 1 to 6 (Table 2) was collected in an electric fryer, heated to an oil temperature of 180 ° C., and sliced potatoes having a thickness of 3 mm were thrown in as frying seeds for 60 seconds. The flavor of the fried potato chips was evaluated by five panelists according to the following evaluation criteria. At that time, the average score of the five people was rounded. The "crispness of potato chips" is as follows: potatoes after frying are delicious 5 points = no smell, delicious 4 points = slightly off-odor 3 points = off-odor 2 points = slightly off-odor 1 point = off-odor It was not strong and delicious. Table 3 shows the results of the evaluation.
[0045]
[Table 3]
As can be seen, as a result of the panel evaluation, the potato chips having a rice oil content of Examples 1 to 3 having a content of 60% or more had five flavors. It can be seen that the odor at the time and the flavor of the potato chips are good.
[0047]
In contrast, when the blending ratio of rice oil in Comparative Examples 1 and 2 was less than 60% and the blending ratio of perilla oil was 5 to 10%, the flavor of potato chips was slightly inferior. Comparative Example 3, which contained no rice oil at all, was even more inferior in flavor.
[0048]
As described above, even if the amount of rice oil exceeds 60% and the blending ratio of the sesame oil is 5 to 10%, an oily product having a good flavor was obtained.
[0049]
(Example 4)
From the ratio of 59 parts of rice oil (iodine value: 105.6), 26 parts of hardened rice oil (iodine value: 60.0), 7 parts of perilla oil (iodine value: 189.2), and 8 parts of rapeseed oil (iodine value: 115.1) The oil phase was prepared by adding 0.1 part of glycerin fatty acid ester, 0.1 part of soybean lecithin and 0.001 part of β-carotene to the prepared oil. To 83 parts of this oil phase, 17 parts of an aqueous phase obtained by dissolving 1 part of skim milk powder in 16 parts of water was added, the temperature was adjusted to about 60 ° C., and the mixture was stirred with a propeller mixer. The margarine A was prepared by quenching and kneading with a quenching kneading apparatus.
[0050]
(Example 5)
59 parts of rice oil (iodine value: 105.6), 16 parts of hardened rice oil (iodine value: 60.0), 7 parts of perilla oil (iodine value: 189.2), 8 parts of rapeseed oil (iodine value: 115.1), hardened large The margarine B was prepared by adjusting the oil phase and further adding the aqueous phase by the same blending and operation as in Example 4, except that the oil and fat were prepared in a ratio of 10 parts of soybean oil (iodine value: 67.7). .
[0051]
(Example 6)
59 parts of rice oil (iodine value 105.6), 2 parts of hardened rice oil (iodine value 60.0), 7 parts of perilla oil (iodine value 189.2), 7 parts of rapeseed oil (iodine value 115.1), hardened large The margarine C was prepared by adjusting the oil phase and further adding the aqueous phase by the same blending and operation as in Example 4, except that the fat and oil were blended in a ratio of 25 parts of soybean oil (iodine value: 67.7). .
[0052]
(Comparative Example 4)
35 parts of rice oil (iodine value 105.6), 6 parts of perilla oil (iodine value 189.2), 18 parts of rapeseed oil (iodine value 115.1), 26 parts of hydrogenated soybean oil (iodine value 67.7) 26 parts, extremely hardened The oil phase was adjusted by the same blending and operation as in Example 4, except that the oil and fat were mixed in a ratio of 3 parts of rapeseed oil (iodine value 0.2) and 12 parts of corn oil (iodine value 123.7). The aqueous phase was added to make Margarine D.
[0053]
(Comparative Example 5)
25 parts of rice oil (iodine value: 105.6), 7 parts of perilla oil (iodine value: 189.2), 14 parts of rapeseed oil (iodine value: 115.1), 20 parts of hydrogenated soybean oil (iodine value: 67.7), palm oil The oil phase was adjusted by the same blending and operation as in Example 4, except that the fat and oil were blended in a ratio of 16 parts of (iodine value 51.6) and 18 parts of corn oil (iodine value 123.7). The phases were added to make margarine E.
[0054]
Table 4 shows the fat and oil composition and fatty acid composition of margarines A to E obtained in Examples 4 to 6 and Comparative Examples 4 to 5.
[0055]
[Table 4]
These margarines A to E were stored at a controlled temperature of 5 ° C., and the state of deterioration of the flavor (storage stability of the flavor) was evaluated by a sensory test by five panelists according to the following criteria. At that time, the average score of the five people was rounded off.
[0057]
"Margarine flavor evaluation criteria" is that the margarine after storage for 3 months or 6 months has 5 points: it tastes good without off-flavor, 4 points: feels a little off-odor, 3 points: feels off-odor, 2 points: slightly strong off-odor 1 point: Strong smell was felt. Table 5 shows the results of the evaluation based on the above criteria.
[0058]
[Table 5]
As can be seen, as a result of the evaluation by the panelists, Examples 4 to 6 were excellent in that no odor due to deterioration was felt even when the storage period was long. On the other hand, in Comparative Examples 4 and 5, when the preservation period was long, an unpleasant odor due to deterioration was felt, and the preservability was poor.
[0060]
(Example 7) Preparation of cream 59 parts of rice oil (iodine value: 105.6), 26 parts of hardened rice oil (iodine value: 60.0), 7 parts of perilla oil (iodine value: 189.2), rapeseed oil (iodine value: 115) .1) Mixing, dissolving, and stirring were performed at a ratio of 8 parts to obtain a prepared oil. After adjusting the temperature of 30 parts of the prepared oil to 70 ° C., 0.1 part of lecithin and 0.1 part of polyglycerol fatty acid ester were sequentially dissolved to prepare an oil phase.
[0061]
One part of the albumin protein and 60 parts of skim milk were heated to 50 ° C., and 0.1 part of sucrose ester and 10 parts of granulated sugar were added to adjust the aqueous phase.
[0062]
After pre-emulsifying the adjusted aqueous phase and oil phase, they were sterilized at 145 ° C. for 4 seconds with a UHT sterilizer. Then, after vacuum cooling, the mixture was homogenized with a homogenizer at a pressure of 90 kg / cm 2 , and further cooled to 10 ° C. on a plate to obtain a cream as an oil-in-water fat composition. The flavor and texture of the resulting cream were very good.
[0063]
(Example 8) Preparation of biscuit A biscuit was prepared according to a conventional method using 100 parts of flour, 35 parts of margarine A of Example 4, 40 parts of white sugar, 5 parts of whole egg, 0.5 part of salt and 18 parts of water. did. The biscuit flavor and texture were also very good.
[0064]
【The invention's effect】
In the present invention, even if 10% by weight or less of an oil or fat containing 50% by weight or more of α-linolenic acid which is inferior in smell or taste when heated is added, the amount of rice derived from rice exceeds 60% by weight and 85% by weight or less. By blending edible oils and fats, an oil and fat composition having good flavor has become feasible.