JP2011030482A - Re-refined palm soft oil, and edible oil and fat composition and food and drink containing the re-refined palm soft oil - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a re-refined palm soft oil having excellent and stable flavor, and to provide an edible oil and fat composition, and food and drink containing the re-refined palm soft oil. <P>SOLUTION: The re-refined palm soft oil is obtained by subjecting a refined palm soft oil which has been subjected at least to deodorization treatment in a physical refining process further to decoloring treatment and deodorization treatment and has a chromaticity of 14-47 in the sum (Y+10R) of Y value and ten times of R value of a Lovibond colorimeter (using 133.4 mm cell). The re-refined palm soft oil is offered as it is for food owing to the good raw flavor, retains excellent flavor owing to the high flavor stability to heat, and spoils no flavor of food to be cooked even when used for heat cooking. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a re-refined palm soft oil having good flavor and heat stability, and an edible oil / fat composition and a food or drink containing the re-refined palm soft oil.

  In recent years, with the improvement of consumers' eating habits, higher quality foods have been demanded. The edible oil used in various foods is no exception. The quality required for edible oil includes good flavor and stability. Edible oil is mainly used for cooking, but not only does not impair the flavor of the food itself to be cooked, it is desirable to further improve the flavor of the food.

  By the way, refined palm oils are used in various foods as high-quality edible oils because they have a light white flavor and high oxidation stability. Recently, many attempts have been made to further increase the value of products for cooking. Patent Document 1 discloses a method for producing palm oil that is difficult to be colored when heated. According to this, in the process of refining palm crude oil, the problem of refined palm oil, which is easy to color during cooking, is eliminated by reducing fatty acids and β-carotene before decolorization, From this point, the commercial value of refined palm oils has been increased, and it has not focused on flavor.

  From the viewpoint of flavor, an example of increasing the commercial value of refined palm oils is a method for producing frying fats and oils reported in Patent Document 2 with good heat stability. According to this, the refined palm oil obtained by refining palm crude oil is fractionated, and the obtained middle melting point fraction is treated with an alkali to suppress the deterioration of flavor due to heating, but the fractionated refined palm The middle melting point fraction of oil is solidified at room temperature, is difficult to take out easily from cans and plastic containers, takes energy and time for heating and dissolving, and is not industrially beneficial.

JP 2006-316254 A Japanese Patent No. 2709126

  The present invention has been made in view of the circumstances as described above, and its purpose is a repurified palm having a high commercial value, which has a good raw flavor and is stable even when heat is applied. It is providing the edible oil-fat composition and food / beverage products containing soft oil and this re-refined palm soft oil.

  As a result of diligent research, the present inventors have conducted re-refining having a specific chromaticity obtained by further performing decoloring treatment and deodorizing treatment on the refined palm soft oil subjected to at least deodorizing treatment in the physical refining process. It discovered that the flavor of palm soft oil was favorable and stable, and came to complete this invention. Specifically, the present invention provides the following.

  (1) A re-refined palm soft oil obtained by further performing a decoloring process and a deodorizing process on a refined palm soft oil that has been subjected to a deodorizing process at least in a physical refining step, and has a chromaticity of a lobibond colorimeter (133.4 mm). Re-refined palm soft oil characterized by being in the range of 14 to 47 in the sum (Y + 10R) of Y value of cell use) and 10 times of R value (Y + 10R).

  (2) The re-refined palm soft oil according to (1), wherein the iodine value is 55 or more.

  (3) The re-refined palm soft oil according to (1) or (2), wherein the chromaticity is in the range of 20 to 45.

  (4) An edible oil / fat composition comprising 10% by mass or more of the re-refined palm soft oil according to any one of (1) to (3) above in a total fat / oil.

  (5) A food and drink comprising the re-refined palm soft oil according to any one of (1) to (3) above in an amount of 10% by mass or more in total fats and oils.

  According to the present invention, the raw flavor is good and can be used for food as it is, and since the flavor stability with respect to heat is high, it maintains a good flavor, and the flavor of food to be cooked even when used for cooking by heating. It is possible to provide a rerefined palm soft oil that is not impaired and has a high commercial value.

It is a flowchart which shows the outline of the basic purification process in a physical purification process. It is a flowchart which shows the manufacturing process of the re-refined palm soft oil which concerns on embodiment of this invention.

  Hereinafter, embodiments of the present invention will be specifically described.

  The re-refined palm soft oil of the present invention is a re-refined palm soft oil obtained by further performing a decoloring process and a deodorizing process on a refined palm soft oil that has been subjected to a deodorizing process at least in a physical refining process, and has a chromaticity of Robibond. The sum (Y + 10R) of the Y value of the colorimeter (using a 133.4 mm cell) and 10 times the R value (Y + 10R) is in the range of 14 to 47.

[Re-refined palm soft oil]
An object of the present invention is to provide a re-refined palm soft oil having a good raw flavor and high flavor stability against heat. In addition, the palm soft oil in this invention means the palm soft oil (palm olein) which fractionated palm crude oil.

[Physical purification process]
Generally, refining of palm soft oil is performed by going through the refining process shown in FIG. Palm crude oil obtained by pressing palm as raw material is refined through degumming treatment, decolorization treatment, and deodorization (also referred to as physical deoxidation) treatment, followed by a fractionation step, and then refined palm soft oil (in this case, RBD) (Refined Bleached Deodorized) also called palm soft oil). This purification method is called physical purification and is characterized in that free fatty acids are removed (deoxidation and deodorization) by distillation without using an alkali such as an aqueous sodium hydroxide solution. The refined palm oil becomes a refined palm soft oil by fractionation during physical refinement or after physical refinement.

  The re-refined palm soft oil of the present invention is obtained by subjecting the refined palm soft oil at least deodorized in the physical refining step to decolorization and deodorization. In the present invention, the refined palm soft oil that has been at least deodorized in the physical refining step is a refined palm soft oil that has been deodorized in the physical refining step. Or it means that the refined palm soft oil which has not been subjected to decolorization treatment may be used, but it is preferable that RBD palm oil which has been subjected to all of degumming treatment, decolorization treatment and deodorization treatment is separated. In the physical refining step, the re-refined palm soft oil that has been subjected to the degumming treatment and / or the decolorization treatment before the deodorization treatment has a good flavor and stability compared to those that have not been applied.

  Each treatment applied in the physical purification step is not particularly limited, and can be performed by a conventional method. Hereinafter, each process is demonstrated, referring the manufacturing process of the re-refined palm soft oil which concerns on embodiment of this invention shown in FIG. The present invention is not limited by this embodiment.

(Degumming treatment)
The degumming treatment in the physical purification step of the present invention is not an essential treatment and can be performed as necessary. The degumming process aims to remove phospholipids and the like in crude oil. In the degumming treatment, for example, 0.02-1.0% by mass of an acid such as phosphoric acid or organic acid is added to the oil, heated and stirred at 70-90 ° C., and phospholipids are separated by centrifugation. And remove.

(Decolorization processing)
The decolorization process in the physical purification process of the present invention is not an essential process and can be performed as necessary. The purpose of the decolorization treatment is to adsorb and remove coloring components contained in the oil, components that can affect the flavor and stability, and the like. As the adsorbent, various adsorbents such as activated clay, acidic clay, activated carbon, silica gel and the like can be used, but it is preferable to use activated clay in terms of decolorization efficiency and low cost. In the decolorization treatment, for example, 0.5 to 3.0% by mass of activated clay is added to the oil, and the mixture is stirred at 90 to 120 ° C. for 10 to 30 minutes under reduced pressure to adsorb colored components to the activated clay. The waste white clay is removed by filtration.

(Deodorization treatment)
The deodorizing process in the physical purification process of the present invention is an essential process. Deodorization treatment is also called physical deoxidation treatment and aims to remove odorous components and free fatty acids contained in oil. The deodorizing treatment includes normally performed reduced-pressure steam distillation. For example, by blowing 0.5 to 5.0 mass% of water vapor at 220 to 265 ° C. for 30 to 120 minutes, the odorous component And free fatty acids are removed simultaneously. As a device, a batch type, a tray type, a thin film type, or the like can be used.

  The re-refined palm soft oil of the present invention is obtained by subjecting the refined palm soft oil subjected to the above-mentioned deodorization treatment to further decolorization treatment and deodorization treatment. Also, there is no particular limitation, and it can be carried out by a conventional method. For example, the method similar to the said decoloring process and a deodorizing process is mentioned. The re-refined palm soft oil of the present invention is a product obtained by performing degumming treatment, decoloring treatment, deodorizing treatment, and further separating the commercially available RBD palm oil, followed by further decolorizing treatment and deodorizing treatment. May be.

[Chromaticity]
The re-refined palm soft oil of the present invention has a chromaticity in the range of 14 to 47 in the sum (Y + 10R) of the Y value of the Lobibond colorimeter (using 133.4 mm cell) and 10 times the R value (Y + 10R). It is preferable to be in the range of ~ 45. If it is in the above range, the raw flavor is good, so it can be used for food as it is, and since the flavor stability to heat is high, the odor at the time of heating is good, and the food that is cooked even when used for cooking by heating Does not spoil the flavor. Furthermore, it is a color suitable for use as food.

  The chromaticity of the re-refined palm soft oil of the present invention can be measured based on the Robibond method (Japan Oil Chemical Association, Standard Oil Analysis Test Method 2.2.1.1.). In the present invention, the yellow cell observation value (Y value) and the red cell observation value (Y value) when the chromaticity of the re-refined palm soft oil is measured using a Robibond colorimeter (using a 133.4 mm cell) The sum (Y + 10R) of 10 times the (R value). The measurement temperature is preferably 15 to 25 ° C.

[Iodine number]
The iodine value of the re-refined palm soft oil of the present invention is not particularly limited, but from the viewpoint of cold resistance, the iodine value is preferably 55 or more, more preferably 56 or more, still more preferably 60 or more, Especially preferably, it is 67-75.

[Edible oil and fat composition]
The edible oil / fat composition of the present invention contains 10% by mass or more of the above-mentioned re-refined palm soft oil in the total fats and oils, and the proportion in the total fats and oils may be 100% by mass. In addition, Preferably, re-refined palm soft oil is 20 mass% or more in whole fats and oils, More preferably, it is 60 mass% or more. The edible oil / fat composition of the present invention can be used for any food or drink that may contain palm soft oil. Examples of the edible oil / fat composition include cooking oils used for cooking such as frying, frying, and spray heating (cooking by heating the oil in an oven and a microwave), edible release oils, seasoning oils, Mayonnaise, dressing, spread and the like. Since the re-refined palm soft oil of the present invention has a good raw flavor, even if it is contained in a large amount in the edible oil / fat composition, the flavor of the edible oil / fat composition itself is not impaired, and the flavor stability against heat is high. The odor during heating is good, and the flavor of the food to be cooked is not impaired.

  The edible oil / fat composition of the present invention may contain other components as long as the object of the present invention is not impaired. For example, you may contain food additives, such as an emulsifier used for a general edible oil and fat composition, an oxidation / deterioration inhibitor, a crystal modifier, a spice, and a coloring component. Examples of the emulsifier include monoglyceride, diglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, organic acid monoglyceride, lecithin and the like. . Examples of the oxidation / deterioration inhibitor include tocopherols, flavone derivatives, kojic acid, gallic acid derivatives, catechins and esters thereof, fucic acid, gossypol, sesamol, terpenes, organic acids, silicones, and the like. Examples of the crystal modifier include polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and the like. Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene and astaxanthin.

[Food and Drink]
The food / beverage product of this invention is characterized by containing said re-refined palm soft oil 10 mass% or more in all fats, Preferably it is 10-80 mass%, More preferably, it is 20-50 mass%. is there. The food and drink of the present invention is not particularly limited as long as it can contain palm soft oil, for example, a fish paste product, batter, mayonnaise and dressing salad, sauce, bread making, retort food, Examples include frozen foods, instant noodles, and confectionery. Since the re-refined palm soft oil of the present invention has a good raw flavor, it can be suitably used particularly for salads containing mayonnaise and dressings. Moreover, since it is stable with respect to heat and has a good heating odor, it can be suitably used for cooked foods. In addition, the food / beverage products of this invention may contain the above-mentioned food additive used for general food / beverage products in the range which does not impair the objective of this invention.

  Hereinafter, the present invention will be described in more detail based on examples. The present invention is not limited to these descriptions.

[Example 1]
RBD palm soft oil (RBD palm olein oil lot: A, iodine value: 68, INTERCONTINENTAL SPECIALTY FATS SDN. BHD) was used as the refined palm soft oil. To 2000 g of this RBD palm soft oil, 3.0% by mass of activated clay (manufactured by Mizusawa Chemical Industry Co., Ltd.) was added, and the mixture was stirred at 110 ° C. for 20 minutes under reduced pressure to adsorb the pigment, and then filtered to filter Was removed (decolorization treatment), and about 2% by mass of water vapor was blown into the obtained decolorized oil under a vacuum of about 400 Pascals at 250 ° C. for 90 minutes (deodorization treatment). Got.

[Example 2]
Except for adding 2.0% by mass of activated clay with respect to 2000 g of RBD palm soft oil, decolorization treatment and deodorization treatment were performed in the same manner as in Example 1 to obtain re-refined palm soft oil of Example 2. .

[Example 3]
Except for adding 1.0% by mass of activated clay with respect to 2000 g of RBD palm soft oil, decolorization treatment and deodorization treatment were performed in the same manner as in Example 1 to obtain re-refined palm soft oil of Example 3. .

[Example 4]
RBD palm soft oil (RBD palm olein oil lot: B, iodine value: 60, INTERCONTINENTAL SPECIALTY FATS SDN. BHD) was used as the refined palm soft oil. To 2000 g of this RBD palm soft oil, 2.0% by mass of activated clay (made by Mizusawa Chemical Industry Co., Ltd.) is added, and stirred for 20 minutes at 110 ° C. under reduced pressure to adsorb the pigment. Was removed (decolorization treatment), and about 2% by mass of water vapor was blown into the obtained decolorization oil under a vacuum of about 400 Pascals at 250 ° C. for 90 minutes (deodorization treatment). Got.

[Example 5]
Except for adding 1.0% by mass of activated clay with respect to 2000 g of RBD palm soft oil, decolorization treatment and deodorization treatment were performed in the same manner as in Example 4 to obtain re-refined palm soft oil of Example 5. .

[Example 6]
RBD palm soft oil (RBD palm olein oil lot: C, iodine value: 56, INTERCONTINENTAL SPECIALTY FATS SDN. BHD) was used as the refined palm soft oil. To 2000 g of this RBD palm soft oil, 2.0% by mass of activated clay (made by Mizusawa Chemical Industry Co., Ltd.) is added, and stirred for 20 minutes at 110 ° C. under reduced pressure to adsorb the pigment. Was removed (decolorization treatment), and about 2% by mass of water vapor was blown into the obtained decolorization oil under a vacuum of about 400 Pascals at 250 ° C. for 90 minutes (deodorization treatment). Got.

[Example 7]
Except for adding 1.0% by mass of activated clay with respect to 2000 g of RBD palm soft oil, decolorization treatment and deodorization treatment were performed in the same manner as in Example 6 to obtain re-refined palm soft oil of Example 7. .

[Example 8]
RBD palm soft oil (RBD palm olein oil lot: A ′, iodine value: 68, INTERCONTINENTAL SPECIALTY FATS SDN. BHD) was used as the refined palm soft oil. To 2000 g of this RBD palm soft oil, 2.0% by mass of activated clay (made by Mizusawa Chemical Industry Co., Ltd.) is added, and stirred for 20 minutes at 110 ° C. under reduced pressure to adsorb the pigment. Was removed (decoloration treatment), and about 2% by mass of water vapor was blown into the obtained decolorized oil under a vacuum of about 400 Pascals at 250 ° C. for 90 minutes (deodorization treatment). Got.

[Example 9]
RBD palm soft oil (RBD palm olein oil lot: A ′, iodine value: 68, INTERCONTINENTAL SPECIALTY FATS SDN. BHD) was used as the refined palm soft oil. To 2000 g of this RBD palm soft oil, 2.0% by mass of activated clay (made by Mizusawa Chemical Industry Co., Ltd.) is added, and stirred for 20 minutes at 110 ° C. under reduced pressure to adsorb the pigment. Was removed (decoloration treatment), and about 2% by mass of water vapor was blown into the obtained decolorization oil under a vacuum of about 400 Pascals at 200 ° C. for 30 minutes (deodorization treatment). Got.

[Comparative Example 1]
RBD palm soft oil (RBD palm olein oil lot: A, iodine value: 68, INTERCONTINENTAL SPECIALTY FATS SDN. BHD) was used as the refined palm soft oil. About 2% by mass of water vapor was blown into the RBD palm soft oil 2000 g for 90 minutes at 250 ° C. under a vacuum of about 400 Pascal (deodorization treatment), and the re-refined palm soft oil of Comparative Example 1 was obtained.

[Comparative Example 2]
RBD palm soft oil (RBD palm olein oil lot: A, iodine value: 68, INTERCONTINENTAL SPECIALTY FATS SDN. BHD) was used as the refined palm soft oil. To 2000 g of this RBD palm soft oil, 0.1% by mass of activated clay (manufactured by Mizusawa Chemical Co., Ltd.) was added, and the mixture was stirred at 110 ° C. for 20 minutes under reduced pressure to adsorb the pigment. Was removed (decolorization treatment), and about 2% by mass of water vapor was blown into the obtained decolorized oil under a vacuum of about 400 Pascals at 250 ° C. for 90 minutes (deodorization treatment). Got.

[Comparative Example 3]
Except for adding 0.5% by mass of activated clay with respect to 2000 g of RBD palm soft oil, decolorization treatment and deodorization treatment were performed by the same method as in Comparative Example 2 to obtain a re-refined palm soft oil of Comparative Example 3. .

[Comparative Example 4]
Except for adding 4.0% by mass of activated clay with respect to 2000 g of RBD palm soft oil, decolorization treatment and deodorization treatment were performed in the same manner as in Comparative Example 2 to obtain re-refined palm soft oil of Comparative Example 4. .

[Comparative Example 5]
RBD palm soft oil (RBD palm olein oil lot: B, iodine value: 60, INTERCONTINENTAL SPECIALTY FATS SDN. BHD) was used as the refined palm soft oil. To 2000 g of this RBD palm soft oil, 0.1% by mass of activated clay (manufactured by Mizusawa Chemical Co., Ltd.) was added, and the mixture was stirred at 110 ° C. for 20 minutes under reduced pressure to adsorb the pigment. Was removed (decolorization treatment), and about 2% by mass of water vapor was blown into the obtained decolorized oil under a vacuum of about 400 Pascals at 250 ° C. for 90 minutes (deodorization treatment). Got.

[Comparative Example 6]
Except for adding 4.0% by mass of activated clay with respect to 2000 g of RBD palm soft oil, decolorization treatment and deodorization treatment were performed in the same manner as in Comparative Example 5 to obtain re-refined palm soft oil of Comparative Example 6. .

[Comparative Example 7]
RBD palm soft oil (RBD palm olein oil lot: C, iodine value: 56, INTERCONTINENTAL SPECIALTY FATS SDN. BHD) was used as the refined palm soft oil. To 2000 g of this RBD palm soft oil, 0.1% by mass of activated clay (manufactured by Mizusawa Chemical Co., Ltd.) was added, and the mixture was stirred at 110 ° C. for 20 minutes under reduced pressure to adsorb the pigment. Was removed (decolorization treatment), and about 2% by mass of water vapor was blown into the obtained decolorized oil under a vacuum of about 400 Pascals at 250 ° C. for 90 minutes (deodorization treatment). Got.

[Comparative Example 8]
Except for adding 4.0% by mass of activated clay with respect to 2000 g of RBD palm soft oil, decolorization treatment and deodorization treatment were performed in the same manner as in Comparative Example 7 to obtain re-refined palm soft oil of Comparative Example 8. .

[Comparative Example 9]
RBD palm soft oil (RBD palm olein oil lot: A ′, iodine value: 68, INTERCONTINENTAL SPECIALTY FATS SDN. BHD) was used as the refined palm soft oil. To 2000 g of this RBD palm soft oil, 2.0% by mass of activated clay (made by Mizusawa Chemical Industry Co., Ltd.) is added, and stirred for 20 minutes at 110 ° C. under reduced pressure to adsorb the pigment. (Decolorization treatment), about 2% by mass of water vapor was blown into the obtained decolorized oil under a vacuum of about 400 Pascals at 260 ° C. for 150 minutes (deodorization treatment), and the re-refined palm soft oil of Comparative Example 9 Got.

[Comparative Example 10]
RBD palm soft oil (RBD palm olein oil lot: A, iodine value: 68, INTERCONTINENTAL SPECIALTY FATS SDN. BHD) was used as the refined palm soft oil. To 2000 g of this RBD palm soft oil, 1.0% by mass of activated clay (manufactured by Mizusawa Chemical Co., Ltd.) is added, and the mixture is stirred for 20 minutes at 110 ° C. under reduced pressure to adsorb the pigment. Was removed (decoloration treatment), and about 2% by mass of water vapor was blown into the obtained decolorization oil under a vacuum of about 400 Pascals at 200 ° C. for 30 minutes (deodorization treatment). Got.

[Measurement of chromaticity]
The refractory palm soft oil (Examples 1 to 9, Comparative Examples 1 to 10) obtained by the above method and the RBD palm soft oil used as a raw material (hereinafter referred to as raw material oil; Reference Examples 1 to 4) In accordance with the Robibond method of “Standard oil analysis test method 2.2.1.1.” Edited by Japan Oil Chemical Association. The apparatus used was a Robibond colorimeter (133.4 mm cell used, F type, manufactured by Tintometer, measurement temperature 25 ° C.). The chromaticity was calculated as Y + 10R, where Y is the observation value (Y value) of the yellow cell of the Robibond colorimeter and R is the observation value (R value) of the red cell.

[Evaluation of re-refined palm soft oil: raw flavor and heated odor (1)]
After filling 1000g of re-refined palm soft oil (Examples 1-9 and Comparative Examples 1-10) obtained by the above method into a pet container, it is stored in a dark place at 40 ° C for 12 weeks. Evaluation was performed. For reference, the raw oil (Reference Examples 1 to 4) was also evaluated for raw flavor and heated odor.
For the evaluation of raw flavor, oil at room temperature was used, and 10 expert panelists included about 1-2 ml of each oil in their mouths according to the evaluation criteria shown in Table 1 (5-level evaluation of 1-5). It was. In addition, for the evaluation of the heated odor, oil heated to 180 ° C., 10 expert panelists confirmed the odor of each oil, and in the same way as the evaluation of raw flavor, according to the evaluation criteria shown in Table 1, went. And the average value of the evaluation score of all the panelists was calculated, and it was set as the evaluation score by rounding off the second decimal place. The evaluation results are shown in Table 2.

  From the results shown in Table 2, re-refined palm soft oil having a specific range of chromaticity (Y + 10R), which has been further subjected to decolorization treatment and deoxidation treatment on the refined palm soft oil subjected to physical refining treatment, is good. It was confirmed that even if heated, there was almost no odor inherent to the raw material even when heated (Examples 1 to 9).

[Evaluation of re-refined palm soft oil: Heated odor (2)]
Next, when re-refined palm soft oil of Example 1 and Comparative Example 4 was used and fried at a temperature of 165 to 180 ° C., the re-refined palm soft oil of Example 1 was compared. Compared with the one using the re-refined palm soft oil of Example 1, the heating odor at the time of frying was good.

[Evaluation of re-refined palm soft oil: raw flavor (2)]
To the mixture of rice vinegar (acidity 10%) 30 parts by weight, salt 2 parts by weight, sugar 3.2 parts by weight, and a little pepper at room temperature, the re-refined palm soft oil of Example 1 or Comparative Example 4, 64.8 parts by mass of a mixed oil obtained by mixing refined high oleic canola oil (Nisshin Oillio Group, Inc .: 72.3% oleic acid) in a ratio of 2: 8 was added to produce a separable French dressing. After shaking this dressing, it was put on a vegetable salad and the overall flavor was evaluated. As a result, the flavor using the re-refined palm soft oil of Example 1 was better than that using the re-refined palm soft oil of Comparative Example 1.

Claims (5)

  This is a re-refined palm soft oil obtained by subjecting the refined palm soft oil, which has been at least deodorized in the physical refining process, to decolorization and deodorization, and has a chromaticity of a Robibond colorimeter (using a 133.4 mm cell). The re-refined palm soft oil is characterized by being in the range of 14 to 47 in the sum (Y + 10R) of the Y value and 10 times the R value.   The re-refined palm soft oil according to claim 1, having an iodine value of 55 or more.   The re-refined palm soft oil according to claim 1 or 2, wherein the chromaticity is in a range of 20 to 45.   An edible oil / fat composition comprising 10% by mass or more of the re-refined palm soft oil according to any one of claims 1 to 3 in the total oil / fat.   The re-refined palm soft oil according to any one of claims 1 to 3 is contained in 10% by mass or more of the total fats and oils.

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