JP2015004053A - Fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fat composition which has high oxidation stability, although containing α-linolenic acid in large quantities, and is suppressed in deterioration odor during cooking and offensive odor originated from rosemary extract.SOLUTION: A fat composition comprises (A) fat containing 15-60 mass% of α-linolenic acid in all constituent fatty acids, (B) 0.005-0.25 mass% of rosemary extract and (C) 0.00001-0.0025 mass% of thyme extract and/or basil extract.

Description

  The present invention relates to an oil and fat composition.

In response to the recent increase in health orientation, many studies have been conducted on the function of fatty acids in fats and oils. For example, ω3 highly unsaturated fatty acids such as α-linolenic acid, eicosapentaenoic acid and docosahexaenoic acid are known to have preventive effects on coronary artery disease, stroke and the like. In addition, since these fatty acids cannot be synthesized in vivo and deficiency causes dermatitis and the like, utilization of fats and oils containing them is desired. A target intake (adult) of a total of 1 g / day of highly unsaturated fatty acids is defined.
On the other hand, fats and oils rich in α-linolenic acid have very low oxidation stability and are liable to generate deteriorated odors and off-flavors.

As a technique for improving the oxidative stability of fats and oils, for example, a method of adding tocopherol to Lamiaceae oil (Patent Document 1), adding roasted sesame oil, ascorbic acid ester and herbal extract to fats and oils containing polyunsaturated fatty acids And the method (patent document 2) etc. which stabilize fats and oils are known.
Further, as an antioxidant, a lipophilic antioxidant containing a bayberry extract, a rosemary extract and the like (Patent Document 3), a lipophilic oxidation containing gallic acid, a water-soluble antioxidant and an oil-soluble antioxidant. An antioxidant composition (Patent Document 4), which is a combination of an inhibitor (Patent Document 4) and an acetone extract of tea leaves with tocopherol and an ascorbic acid ester, is known. In addition, rosemary extract is known to have high antioxidant properties (Non-patent Document 1), and an antioxidant containing rosemary extract with adjusted amounts of hexanal, carnosol and carnosic acid (Patent Document 6). ) Etc. have also been reported.

JP-A-8-116878 JP-A-2-189394 JP 2007-185138 A JP 2002-142673 A JP-A-2-55785 JP 2004-204212 A

“Agric. Food Chem.”, 1996, Vol. 44, No. 1, p. 131-135

However, the above technique has a problem that the antioxidant property at the time of heating is insufficient and a deteriorated odor is likely to occur. In addition, plant extracts, especially rosemary extract, are excellent in antioxidant properties but have a very strong fragrance, and if the fats and oils containing them are used for cooking, it is difficult to feel the original flavor of cooked foods, so the amount added should be limited. Inevitably, there was a problem that it was difficult to improve the oxidation stability of fats and oils.
Therefore, the present invention relates to providing an oil and fat composition that has high oxidation stability while containing a large amount of α-linolenic acid, and that suppresses deterioration odors during cooking and off-flavors derived from rosemary extracts. .

  The present inventor has conducted intensive studies and found that oils and fats can be combined with a rosemary extract and a specific plant extract to provide high oxidation stability, and deteriorated odor during cooking. It was found that an oil and fat composition in which a strong odor derived from rosemary is suppressed and a good flavor of the cooked food is felt can be obtained.

That is, the present invention includes the following components (A), (B) and (C):
(A) Oils and fats in which 15 to 60% by mass of the constituent fatty acid is α-linolenic acid,
(B) Rosemary extract 0.005-0.25 mass%,
(C) Tachytrum extract, basil extract or a combination thereof 0.00001 to 0.0025 mass%
The oil-and-fat composition containing this is provided.

  According to the present invention, there is a high degree of oxidative stability while containing a large amount of α-linolenic acid, a deodorant odor during cooking and a strong off-flavor derived from rosemary are suppressed, and a cooked product excellent in flavor An oil composition that can be obtained is obtained.

  The content of the component (A) oil or fat of the present invention is preferably 95 to 99.95% by mass (hereinafter simply referred to as “%”) in the oil or fat composition, and more preferably 97 to 99%. It is preferable from the above point.

  In the fatty acid constituting the component (A) oil used in the present invention, the content of α-linolenic acid is 15% or more and 60% or less, that is, 15 to 60%, but 17% or more, and further 20% or more. Is preferable from the viewpoint of physiological effects. Further, it is preferably 55% or less, further 50% or less, further 45% or less, further 40% or less, further 30% or less, and further 25% or less from the viewpoint of oxidation stability. Component (A) The content of α-linolenic acid in the fatty acid constituting the oil and fat is 15 to 50%, further 15 to 40%, further 15 to 30%, and further 15 to 30% from the viewpoint of both physiological effects and oxidative stability. It is preferably 15 to 25%. In addition, the fatty acid amount in this specification is a free fatty acid equivalent amount.

  Component fatty acid other than α-linolenic acid constituting component (A) oil and fat is not particularly limited, and may be either a saturated fatty acid or an unsaturated fatty acid, but a constitution other than α-linolenic acid constituting oil or fat. It is preferable that 60 to 100% of the fatty acids are unsaturated fatty acids, more preferably 70 to 100%, further 75 to 100%, and further 80 to 98% are unsaturated fatty acids. It is preferable in terms of productivity. The carbon number of the unsaturated fatty acid is preferably 14 to 24, and more preferably 16 to 22 from the viewpoint of physiological effects.

  Moreover, it is preferable that content of a saturated fatty acid among the fatty acids which comprise a component (A) fats and oils is 40% or less from the point of an external appearance and a physiological effect, 30% or less, Furthermore, 25% or less, Furthermore, 20% or less It is more preferable that Moreover, 0.5% or more is preferable at the point of industrial productivity of fats and oils. Saturated fatty acids are preferably those having 14 to 24 carbon atoms, and more preferably 16 to 22 carbon atoms.

In the present invention, the substances constituting the component (A) oil and fat include not only triacylglycerol but also monoacylglycerol and diacylglycerol. That is, in the present invention, the component (A) fat / oil contains at least one of monoacylglycerol, diacylglycerol, and triacylglycerol.
The content of triacylglycerol in the component (A) oil and fat is 78 to 100%, further 88 to 100%, further 90 to 99.5%, and further 92 to 99%. It is preferable from the point.
In addition, the content of diacylglycerol in the component (A) fat is preferably 19% or less, more preferably 9% or less, further 0.1 to 7%, and further 0.2 to 5%. It is preferable from the viewpoint of productivity. In addition, the content of monoacylglycerol in the component (A) fat is preferably 3% or less, more preferably 0 to 2%, from the viewpoint of improving the flavor.

  Further, the content of free fatty acid or salt thereof contained in the oil and fat composition of the present invention is preferably 5% or less, more preferably 0 to 2%, and more preferably 0 to 1%. This is preferable.

  The edible oil and fat that can be used as the origin of the component (A) oil and fat of the present invention is not particularly limited. For example, soybean oil, rapeseed oil, safflower oil, rice oil, corn oil, sunflower oil, cottonseed oil, olive oil, sesame oil, peanut oil , Pearl barley oil, wheat germ oil, perilla oil, flaxseed oil, sesame oil, sacha inch oil, walnut oil, kiwi seed oil, salvia seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, persimmon oil, tea seed oil , Borage oil, palm oil, palm olein, palm stearin, palm oil, palm kernel oil, cacao butter, monkey butter, shea butter, algal oil and other vegetable oils; fish oil, lard, beef tallow, butter butter And fats and oils such as transesterified oil, hydrogenated oil, and fractionated oil. These oils may be used alone or in combination as appropriate. Among them, it is preferable to use vegetable oils and fats from the viewpoint of usability, and it is preferable to use liquid oils and fats excellent in low-temperature resistance, and one or more selected from the group consisting of perilla oil, linseed oil and egoma oil Use of two or more is preferable because it contains abundant α-linolenic acid. In addition, liquid fats and oils mean the fats and oils which are liquid at 20 degreeC, when the cooling test by the reference | standard fat analysis method 2.3.8-27 is implemented. Moreover, it is preferable that edible fats and oils are refined fats and oils which passed through the refinement | purification process.

The component (B) rosemary extract used in the present invention is an extract of rosemary ( Rosmarinus officinalis L. ) belonging to the genus Mannenro of Lamiaceae. Benenden blue, creeping, marine blue, Mallorca pink, Tuscan blue, Rex and the like are known as rosemary varieties, but any varieties can be used in the present invention.

Component (B) Rosemary used for obtaining the rosemary extract is not particularly limited, and examples thereof include leaves, stems, buds, flowers, branches, roots, seeds, and mixtures thereof. Is mentioned. These parts may be subjected to the extraction step as they are, or may be subjected to the extraction step after being pulverized, cut or dried.
As the extraction means for obtaining the extract, for example, any means such as solid-liquid extraction, liquid-liquid extraction, immersion, decoction, leaching, steam distillation, reflux extraction, ultrasonic extraction, microwave extraction, stirring, etc. may be used. it can.

  The solvent for extraction is not particularly limited. For example, water; water vapor; alcohols such as methanol and ethanol; subcritical or supercritical carbon dioxide; soybean oil, rapeseed oil, sunflower oil, palm oil, Edible oils and fats such as lard; and mixtures thereof.

  Moreover, as a component (B) rosemary extract, what is marketed, Preferably what is marketed as an antioxidant, More preferably, what is marketed as an antioxidant for food-drinks can also be used.

  The component (B) rosemary extract may be a crude product as long as it conforms to food-acceptable standards and exhibits the effects of the present invention. These purities may be increased by appropriately combining purification methods. Examples of the purification means include organic solvent precipitation, centrifugation, ultrafiltration, adsorbent treatment, high performance liquid chromatograph, column chromatograph and the like.

The content of the component (B) rosemary extract is 0.005% or more and 0.25% or less in the oil or fat composition, that is, 0.005 to 0.25%, but is further 0.01% or more, and further 0 It is preferably 0.02% or more, more preferably 0.03% or more from the viewpoint of oxidation stability. Further, it is preferably 0.2% or less, further 0.17% or less, 0.16% or less, and further 0.15% or less from the viewpoint of flavor. The content of the component (B) rosemary extract is from 0.005 to 0.25%, more preferably from 0.01 to 0.25%, more preferably from the viewpoint of both oxidation stability and flavor. It is preferable that it is 01 to 0.2%, further 0.02 to 0.17%, and further 0.03 to 0.15%.
When (alpha)-linolenic acid content is 30% or more in the fatty acid which comprises component (A) fats and oils, content of a component (B) rosemary extract is 0.016-0. It is preferably 1%.
Furthermore, when the content of α-linolenic acid is 40% or more in the fatty acid constituting the component (A) oil and fat, the content of the component (B) rosemary extract is 0.04 to 0.04 in the oil and fat composition. It is preferably 0.1%.

  In the oil and fat composition of the present invention, the ratio of the content of the component (B) rosemary extract in the oil and fat composition to the content of α-linolenic acid in the fatty acid constituting the component (A) oil and fat (content mass ratio) ) [(B) / (C18: 3)] is preferably 0.0002 or more, more preferably 0.0005 or more, further 0.001 or more, and further preferably 0.0015 or more from the viewpoint of oxidation stability. From the viewpoint of flavor, it is preferably 0.015 or less, more preferably 0.01 or less. The ratio [(B) / (C18: 3)] of the content of the component (B) rosemary extract in the fat composition to the content of α-linolenic acid in the fatty acid constituting the component (A) fat From the viewpoint of both oxidation stability and flavor, it is preferably 0.0002 to 0.015, more preferably 0.0005 to 0.01, further 0.001 to 0.01, and further 0.0015 to 0.005. It is preferably 01.

The component (C) extract of Thymus vulgaris L. used in the present invention is an extract of Thymus vulgaris L. belonging to the genus Thymus . Further, basil extract is an extract of basil (Ocimum basilicum L.) which belongs to basil genus (Ocimum).
In the present invention, the extract of Saccharomyces cerevisiae and the basil extract may be used alone or in combination. In the following, “seed extract, basil extract or a combination thereof” is also simply referred to as component (C).

The use site of the plant used for obtaining the component (C) is not particularly limited, and examples thereof include leaves, stems, buds, flowers, branches, roots, fruits, seeds, and mixtures thereof. . These parts may be subjected to the extraction step as they are, or may be subjected to the extraction step after being pulverized, cut or dried.
The extraction means for obtaining the component (C), the solvent purification method for extraction, and the like are the same as those for the component (B) rosemary extract.

  Moreover, as a component (C), a commercial item, Preferably what is marketed for foodstuffs can also be used.

  The content of component (C) is 0.00001% or more and 0.0025% or less in the oil or fat composition, that is, 0.00001 to 0.0025%, but is further 0.00002% or more, and further 0.00004% or more. Further, it is preferably 0.0001% or more, more preferably 0.0002% or more from the viewpoint of suppression of odor derived from rosemary extract. Further, it is 0.002% or less, further 0.0018% or less, further 0.0015% or less, further 0.0012% or less, further 0.0009% or less, and further 0.0007% or less. To preferred. The content of the component (C) is 0.00001 to 0.002%, more preferably 0.00002 to 0.002%, and further 0.00002 to 0 from the viewpoint of both the suppression of odor derived from rosemary extract and the flavor. .0018%, further 0.00002 to 0.0015%, further 0.00002 to 0.0009%, further 0.00002 to 0.0007%, further 0.00004 to 0.0007%, further 0.0001 to 0 It is preferable that the content be .0007%, more preferably 0.0002 to 0.0007%.

Component (A) When the content of α-linolenic acid is 30% or more, more preferably 40% or more in the fatty acid constituting the fat, the content of component (C) is 0.0001% or more in the fat composition. Is preferred.
In the present invention, component (B) rosemary extract, component (C) ginger extract and basil extract may have a pure content of about 100% but are diluted with the solvent used for extraction. There is also a form. The content of the component (B) rosemary extract or the content of the component (C) in the present invention is based on the mass of a pure component not containing a solvent.

  In the oil and fat composition of the present invention, the ratio of the content of the component (C) to the content of the component (B) (content mass ratio) [(C) / (B)] is to suppress the odor of rosemary extract. From the point of view, it is preferably 0.0003 or more, more preferably 0.0004 or more, further preferably 0.001 or more, and more preferably 0.002 or more. From the viewpoint of the suppression of the odor derived from the component (C) and the flavor, 0.08. Hereinafter, it is preferably 0.05 or less, further 0.03 or less, further 0.019 or less, further 0.018 or less, and further preferably 0.017 or less. In addition, the ratio [(C) / (B)] of the content of the component (C) to the content of the component (B) in the oil and fat composition is the suppression of the odor derived from the component (C), the flavor, and the rose From both points of suppression of odor derived from the Marie extract, 0.0003 to 0.08, further 0.0004 to 0.05, further 0.0004 to 0.03, further 0.001 to 0.03, and further 0. 0.002 to 0.03, 0.002 to 0.019, 0.002 to 0.018, and 0.002 to 0.017 are preferable.

  Furthermore, the oil and fat composition of the present invention contains 0.01 to 0.2% of an antioxidant other than components (B) and (C) in the oil and fat composition from the viewpoint of oxidation stability during storage and cooking. Furthermore, it is preferable to contain 0.02 to 0.1%. Such antioxidants include natural antioxidants, tocopherols, ascorbic acid esters and the like. Of these, one or more antioxidants selected from the group consisting of natural antioxidants, tocopherols and ascorbyl palmitates are preferred, and a combination of ascorbyl palmitate and tocopherols is more preferred.

The oil and fat composition of the present invention can be obtained, for example, by adding the components (B) and (C) to the component (A) oil and fat, and further adding other components as necessary, and appropriately heating and stirring. .
Such oil and fat compositions can be used in the same manner as general edible fats and oils, and can be widely applied to various foods and drinks using fats and oils. Especially, it is suitable as fats for cooking cooking oils and fats, especially fried foods for frying and tempura, fried foods and grilled foods.

In relation to the above-described embodiment, the present invention discloses the following oil composition or use.
<1> The following components (A), (B) and (C):
(A) Oils and fats in which 15 to 60% by mass of the constituent fatty acid is α-linolenic acid,
(B) Rosemary extract 0.005-0.25 mass%,
(C) Tachytrum extract, basil extract or a combination thereof 0.00001 to 0.0025 mass%
An oil and fat composition containing

<2> The content of α-linolenic acid in the fatty acid constituting the component (A) oil is 15% by mass or more, more preferably 17% by mass or more, and further preferably 20% by mass or more, <1> The oil-and-fat composition described in 1.
<3> Component (A) The content of α-linolenic acid in the fatty acid constituting the fat is 60% by mass or less, more preferably 55% by mass or less, still more preferably 50% by mass or less, and further preferably 45% by mass. The oil / fat composition according to <1> or <2>, further preferably 40% by mass or less, more preferably 30% by mass or less, and further preferably 25% by mass or less.
<4> Component (A) The content of α-linolenic acid in the fatty acid constituting the oil and fat is preferably 15 to 50% by mass, more preferably 15 to 40% by mass, still more preferably 15 to 30% by mass, and further The oil and fat composition according to <1>, preferably 15 to 25% by mass.
<5> The component (A) preferably contains one or more oils and fats selected from the group consisting of linseed oil, perilla oil and sesame oil, according to any one of the above <1> to <4> Oil composition.
The content of <6> component (B) rosemary extract is 0.005% by mass or more, more preferably 0.01% by mass or more, further preferably 0.02% by mass or more, and further preferably 0.03% by mass. % Of the oil and fat composition according to any one of <1> to <5>.
<7> Component (B) Rosemary extract content is 0.25% by mass or less, more preferably 0.2% by mass or less, still more preferably 0.17% by mass or less, and further preferably 0.16% by mass. % Or less, More preferably, it is 0.15 mass% or less, The oil-fat composition of any one of said <1>-<6>.
<8> The content of the component (B) rosemary extract is preferably 0.01 to 0.25% by mass, more preferably 0.01 to 0.2% by mass, and still more preferably 0.02 to 0.0. The oil and fat composition according to any one of <1> to <5>, which is 17% by mass, more preferably 0.03 to 0.15% by mass.
<9> Component (A) Ratio (content mass ratio) of content of component (B) rosemary extract in oil and fat composition to content of α-linolenic acid in fatty acid constituting oil and fat [(B) / (C18: 3)] is preferably 0.0002 or more, more preferably 0.0005 or more, still more preferably 0.001 or more, and still more preferably 0.0015 or more, <1> to <8> The oil-and-fat composition of any one of.
<10> Component (A) Ratio (content mass ratio) of content of component (B) rosemary extract in oil and fat composition to content of α-linolenic acid in fatty acid constituting oil and fat [(B) / (C18: 3)] is preferably 0.015 or less, and more preferably 0.01 or less, according to any one of <1> to <9>.
<11> Component (A) Ratio (content mass ratio) of content of component (B) rosemary extract in oil and fat composition to content of α-linolenic acid in fatty acid constituting oil and fat [(B) / (C18: 3)] is preferably 0.0002 to 0.015, more preferably 0.0005 to 0.01, still more preferably 0.001 to 0.01, and still more preferably 0.0015 to 0.00. Oil composition according to any one of <1> to <8>, which is 01.
<12> The content of the component (C) is 0.00001% by mass or more, more preferably 0.00002% by mass or more, further preferably 0.00004% by mass or more, further preferably 0.0001% by mass or more, and further The oil and fat composition according to any one of <1> to <11>, preferably 0.0002% by mass or more.
The content of <13> component (C) is 0.0025% by mass or less, more preferably 0.002% by mass or less, still more preferably 0.0018% by mass or less, still more preferably 0.0015% by mass or less, and further The oil and fat composition according to any one of <1> to <12>, preferably 0.0012% by mass or less, more preferably 0.0009% by mass or less, and further preferably 0.0007% by mass or less.
The content of <14> component (C) is preferably 0.00001 to 0.002% by mass, more preferably 0.00002 to 0.002% by mass, still more preferably 0.00002 to 0.0018% by mass, More preferably 0.00002-0.0015 mass%, more preferably 0.00002-0.0009 mass%, more preferably 0.00002-0.0007 mass%, more preferably 0.00004-0.0007 mass%. %, More preferably, it is 0.0001-0.0007 mass%, More preferably, it is 0.0002-0.0007 mass%, The oil-fat composition in any one of said <1>-<11>.
<15> Ratio (content mass ratio) of content of component (C) to content of component (B) [(C) / (B)] is preferably 0.0003 or more, more preferably 0.0004 or more. The oil and fat composition according to any one of <1> to <14>, more preferably 0.001 or more, and further preferably 0.002 or more.
<16> Ratio (content mass ratio) of content of component (C) to content of component (B) [(C) / (B)] is preferably 0.08 or less, more preferably 0.05 or less. More preferably, it is 0.03 or less, more preferably 0.019 or less, further preferably 0.018 or less, and still more preferably 0.017 or less, according to any one of <1> to <15> above. Oil composition.
<17> Ratio (content ratio) of content of component (C) to content of component (B) [(C) / (B)] is preferably 0.0003 to 0.08, more preferably 0. .0004 to 0.05, more preferably 0.0004 to 0.03, more preferably 0.001 to 0.03, still more preferably 0.002 to 0.03, and still more preferably 0.002 to 0.019. More preferably, it is 0.002-0.018, More preferably, it is 0.002-0.017, The oil-fat composition in any one of said <1>-<14>.
<18> Oil and fat composition as described in any one of said <1>-<17> which preferably contains component (A) fats and oils 95-99.95 mass%, More preferably, 97-99 mass%.
<19> Component (A) The content of triacylglycerol in the fat is preferably 78-100% by mass, more preferably 88-100% by mass, still more preferably 90-99.5% by mass, and still more preferably 92- The oil and fat composition according to any one of <1> to <18>, which is 99% by mass.
<20> Component (A) Preferably, the constituent fatty acid other than α-linolenic acid constituting the oil is 60 to 100% by mass, more preferably 70 to 100% by mass, still more preferably 75 to 100% by mass, and still more preferably 80. Oil composition according to any one of <1> to <19>, wherein ~ 98% by mass is an unsaturated fatty acid.
<21> Further, preferably one or more antioxidants selected from the group consisting of natural antioxidants, tocopherols and ascorbic acid esters, more preferably a group consisting of natural antioxidants, tocopherols and ascorbyl palmitates. The fat or oil composition according to any one of <1> to <20>, further comprising one or more antioxidants selected from the group consisting of ascorbyl palmitate and tocopherol antioxidant.
<22> The fat and oil composition according to <21>, wherein the content of the antioxidant is preferably 0.01 to 0.2% by mass, more preferably 0.02 to 0.1% by mass.
<23> Component (B) The rosemary extract is preferably an extract from one site or two or more sites selected from the group consisting of rosemary leaves, stems, buds, flowers, branches, roots and seeds. The oil and fat composition according to any one of <1> to <22>.
<24> Component (B) Rosemary extract preferably uses one or more solvents selected from the group consisting of water, water vapor, alcohols, subcritical or supercritical carbon dioxide, and edible oils and fats. The oil-and-fat composition according to any one of <1> to <23>, wherein the oil-and-fat composition is extracted.
<25> Alcohols are preferably one or two selected from the group consisting of methanol and ethanol, and edible oils and fats are preferably selected from the group consisting of soybean oil, rapeseed oil, sunflower oil, palm oil and lard The oil-and-fat composition according to <24>, which is one type or two or more types.
The extract of <26> component (C) is preferably an extract from one site or two or more sites selected from the group consisting of leaf, stem, bud, flower, branch, root, fruit and seed The oil / fat composition according to any one of <1> to <25>.
<27> The extract of component (C) is preferably one or more solvents selected from the group consisting of water, water vapor, alcohols, subcritical or supercritical carbon dioxide, and edible fats and oils. The oil and fat composition according to any one of <1> to <26>, which is extracted.
<28> Alcohols are preferably one or two selected from the group consisting of methanol and ethanol, and edible fats and oils are preferably selected from the group consisting of soybean oil, rapeseed oil, sunflower oil, palm oil and lard The fat and oil composition according to <27>, which is one type or two or more types.
<29> Component (B) Rosemary extract is preferably a commercially available product, more preferably a commercially available antioxidant, and more preferably a commercially available antioxidant for food and drink. <1>-<28> The oil-fat composition as described in any one of <28>.
<30> The fat and oil composition according to any one of <1> to <29>, wherein the extract of component (C) is preferably a commercially available product, more preferably a food product. .
<31> Use of the oil / fat composition according to any one of <1> to <30> as an edible oil / fat.
<32> Use as described in said <31> as fats and oils for cooking by heating.
<33> Use as described in <31> above as a cooking fat for fried foods, fried foods or grilled foods.

[Analysis method]
(1) Fatty acid glyceride composition About 10 mg of an oil and fat sample and 0.5 mL of a trimethylsilylating agent (“silylating agent TH”, manufactured by Kanto Chemical) were added to a glass sample bottle, sealed, and heated at 70 ° C. for 15 minutes. To this, 1.0 mL of water and 1.5 mL of hexane were added and shaken. After standing, the upper layer was analyzed by gas chromatography (GLC).
<GLC analysis conditions>
(conditions)
Equipment: Agilent 6890 series (manufactured by Agilent Technologies)
Integrator: ChemStation B 02.01 SR2 (manufactured by Agilent Technologies)
Column: DB-1ht (manufactured by Agilent J & W)
Carrier gas: 1.0 mL He / min
Injector: Split (1:50), T = 320 ° C.
Detector: FID, T = 350 ° C
Oven temperature: Increased from 80 ° C to 340 ° C at 10 ° C / min and held for 15 minutes

(2) Fatty Acid Composition Fatty Acid Composition Fatty acid methyl ester is prepared and obtained according to “Preparation Method of Fatty Acid Methyl Ester (2.4.1.-1996)” in “Standard Fat and Fat Analysis Test Method” edited by Japan Oil Chemists' Society. Oil samples were obtained from American Oil Chemists. Society Official
Measured by Method Ce 1f-96 (GLC method).
<GLC analysis conditions>
Column: CP-SIL88 100 m × 0.25 mm × 0.2 μm (Varian)
Carrier gas: 1.0 mL He / min
Injector: Split (1: 200), T = 250 ° C.
Detector: FID, T = 250 ° C
Oven temperature: Hold at 174 ° C for 50 minutes, then heat up to 220 ° C at 5 ° C / minute and hold for 25 minutes

〔material〕
As components (A) fats and oils a and b, fats and oils having the composition shown in Table 1 (fat and fat a: refined linseed oil (manufactured by Summit Oil Co., Ltd.), fats and oils b: rapeseed salad oil (manufactured by Nisshin Oillio Group)) were used.
As the component (B) rosemary extract, the component (C) ginger extract, and the component (C) basil extract, the formulations (RME-1 to RME-2, SE-1 to SE-4) shown in Table 2 are prepared. Using.

Examples 1-11 and Comparative Examples 1-5
[Preparation of oil and fat composition]
Fat and oil a, fat and oil b, rosemary extract (RME-1), ginger extract (SE-1), basil extract (SE-3) and mixed tocopherol (manufactured by Archer Daniels Midland) are mixed, Each product was prepared. The content of α-linolenic acid (C18: 3) in the fatty acid constituting the oil and fat, the content of rosemary extract in the oil and fat composition, The content, the content of the basil extract and the content of the mixed tocopherol are as shown in Table 3. In addition, the compounding quantity of the formulation of a rosemary extract, a gypsophila extract, and a basil extract was calculated | required from the extract content in a formulation shown in Table 2 so that it might become content shown in Table 3.

[Oxidation stability evaluation]
Using the oil and fat composition shown in Table 3, the oxidation stability was evaluated. Oxidation stability is evaluated according to the “CDM test (2.5.1.2-1996)” in the “Standard oil analysis test method” edited by the Japan Oil Chemists' Society, and the induction time (hr) is calculated to determine the oxidation stability. It was expressed as an index (Oxidative Stability Index: OSI). The results are shown in Table 3.

[Thin film heating test]
Using the oil and fat composition shown in Table 3, a thin film heating test was conducted. In the thin film heating test, 3 g of an oil / fat composition was put in a stainless steel petri dish having a diameter of 6 cm, and the “oxidation deterioration odor” 10 minutes after being placed on a hot plate at 150 ° C. was evaluated. The “oxidative degradation odor” was evaluated by the nine panelists according to the following evaluation criteria, and the average score was used as the score. The results are shown in Table 3.
(Oxidative degradation odor)
5: I don't feel 4: I almost don't feel 3: Somewhat feel 2: Feel 1: Feel strong

  As is apparent from the results shown in Table 3, it was confirmed that the oil and fat composition of the present invention has high oxidation stability even when heated, and the deterioration odor is suppressed.

Examples 12-39 and Comparative Examples 6-9
[Preparation of oil and fat composition]
Oils and fats a, oils and fats b, rosemary extract (RME-1) and ginger extract (SE-1) were mixed to prepare oil and fat compositions, respectively. The content of α-linolenic acid (C18: 3) in the fatty acid constituting the fat and oil, the content of the rosemary extract in the fat and oil composition, and the extract of the pearl millet extract in each fat and oil composition (total amount: 100% by mass) The content is as shown in Table 4. In addition, the compounding quantity of the formulation of a rosemary extract and a gypsophila extract was calculated | required from the extract content in a formulation shown in Table 2 so that it might become content shown in Table 4.

Examples 40-67 and Comparative Examples 10-13
[Preparation of oil and fat composition]
Fats and oils a, fats and oils b, rosemary extract (RME-1) and basil extract (SE-3) were mixed to prepare oil and fat compositions, respectively. The content of α-linolenic acid (C18: 3) in the fatty acid constituting the oil and fat, the content of the rosemary extract in the oil and fat composition and the content of the basil extract in each oil and fat composition (total amount: 100% by mass) The amount is as shown in Table 5. In addition, the compounding quantity of the formulation of a rosemary extract and a basil extract was calculated | required from the extract content in a formulation shown in Table 2 so that it might become content shown in Table 5.

[Thin film heating test]
Using the oil and fat compositions shown in Tables 4 and 5, a thin film heating test was performed in the same manner as described above, and the “oxidation degradation odor” was evaluated. Similarly, a thin film heating test was conducted, and “Rosemary extract-derived odor” and “Taxarius extract-derived odor” or “Basil extract-derived odor” (referred to as “plant extract-derived odor”) are described in panel 9. The name was evaluated according to the following evaluation criteria, and the average score was used as the score. The results are shown in Tables 4 and 5.
(Rosemary extract-derived odor)
5: I don't feel 4: I almost don't feel 3: I feel a little 2: I feel 1: I feel strongly (odor from plant extracts)
5: I don't feel 4: I almost don't feel 3: Somewhat feel 2: Feel 1: Feel strong

  As is clear from the results shown in Tables 4 and 5, it was confirmed that the fat and oil composition of the present invention reduced the off-flavor unique to rosemary extract. Moreover, the oxidative deterioration smell of the fats and oils at the time of heating was also suppressed. Furthermore, it was difficult to feel the odor derived from the extract of Tachy musk or basil.

Examples 68-73 and Comparative Examples 14-15
[Preparation of oil and fat composition]
Fats and oils a, fats and oils b, rosemary extract (RME-1), ginger extract (SE-1), and basil extract (SE-3) were mixed to prepare oil and fat compositions, respectively. The content of α-linolenic acid (C18: 3) in the fatty acid constituting the oil and fat, the content of rosemary extract in the oil and fat composition, The content and the content of the basil extract are as shown in Table 6. In addition, the compounding quantity of the formulation of a rosemary extract, a ginger extract, and a basil extract was calculated | required from the extract content in a formulation shown in Table 2 so that it might become the content shown in Table 6.

[Thin film heating test]
Using the oil and fat composition shown in Table 6, a thin film heating test was conducted in the same manner as described above, and an “oxidation deterioration odor” was evaluated. Similarly, a thin film heating test was conducted, and “Rosemary extract-derived odor” and “Taxarius extract-derived odor” or “Basil extract-derived odor” (referred to as “plant extract-derived odor”) are described in panel 9. The name was evaluated according to the above evaluation criteria, and the average score was taken as the score. The results are shown in Table 6.

  As is clear from the results shown in Table 6, it was confirmed that the fat and oil composition of the present invention alleviated the unusual odor characteristic of the rosemary extract. Moreover, the oxidative deterioration smell of the fats and oils at the time of heating was also suppressed. Furthermore, it was difficult to feel the odor derived from the extract of Tachy musk or basil.

Examples 74-89
[Preparation of oil and fat composition]
Oil and fat a, oil and fat b, rosemary extract (RME-1 or RME-2), ginger extract (SE-1 or SE-2), basil extract (SE-3 or SE-4) are mixed, Each oil and fat composition was prepared. The content of α-linolenic acid (C18: 3) in the fatty acid constituting the oil and fat, the content of rosemary extract in the oil and fat composition, The content and the content of the basil extract are as shown in Table 7 or 8. In addition, the compounding quantity of the formulation of a rosemary extract, a ginger extract, and a basil extract was calculated | required from the extract content in a formulation shown in Table 2 so that it might become the content shown in Table 7 or 8.

[Thin film heating test]
Using the oil / fat composition shown in Table 7 or 8, a thin film heating test was performed in the same manner as described above, and the “oxidation degradation odor” was evaluated. Similarly, a thin film heating test was conducted, and “Rosemary extract-derived odor” and “Taxarius extract-derived odor” or “Basil extract-derived odor” (referred to as “plant extract-derived odor”) are described in panel 9. The name was evaluated according to the above evaluation criteria, and the average score was taken as the score. The results are shown in Table 7 or 8.

  As is clear from the results shown in Table 7 or 8, the oil and fat composition of the present invention is unlikely to feel the unusual odor of rosemary extract, and the oxidative degradation odor of the oil and fat during heating is also suppressed. confirmed. Furthermore, it was difficult to feel the odor derived from the extract of Tachy musk or basil.

Claims (7)

The following components (A), (B) and (C):
(A) Oils and fats in which 15 to 60% by mass of the constituent fatty acid is α-linolenic acid,
(B) Rosemary extract 0.005-0.25 mass%,
(C) Tachytrum extract, basil extract or a combination thereof 0.00001 to 0.0025 mass%
An oil and fat composition containing   Ratio (content mass ratio) of content of component (B) rosemary extract in oil and fat composition to content of α-linolenic acid in fatty acid constituting component (A) oil and fat [(B) / (C18 : 3)] is 0.0002 to 0.015.   The ratio (content mass ratio) [(C) / (B)] of the content of component (C) to the content of component (B) rosemary extract is 0.0003 to 0.08. The oil-and-fat composition as described.   The fat and oil composition according to any one of claims 1 to 3, wherein the component (A) comprises one or more fats and oils selected from the group consisting of linseed oil, perilla oil and egoma oil.   Content of a component (B) rosemary extract is 0.01-0.2 mass%, The oil-fat composition of any one of Claims 1-4.   The oil / fat composition according to any one of claims 1 to 5, comprising 95 to 99.95% by mass of the component (A) oil / fat.   The oil / fat composition according to any one of claims 1 to 6, wherein the content of the triacylglycerol in the component (A) oil / fat is 78 to 100% by mass.