JP2018042550A - Agent for thickening and solidifying oil-and-fat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an agent for thickening and solidifying an oil-and-fat, which is easily soluble in the oil-and-fat, can thicken and solidify the oil-and-fat by the addition thereof in a small amount, and can prevent the oil-and-fat from being separated for a long period, wherein the thickened and solidified oil-and-fat shows excellent transparency; the oil-and-fat, comprising the agent; and food products containing them.SOLUTION: This invention relates to an agent for thickening and solidifying oil-and-fat, comprising: a fatty acid that comprises 45% or more of a 16-18C linear fatty acid; and a polyglycerol fatty acid ester obtained by esterifying a polyglycerol having an average degree of polymerization of decamer or larger, wherein the esterification rate is 70% or more.SELECTED DRAWING: None

Description

    The present invention relates to a fat thickening or solidifying agent characterized by containing a specific polyglycerin fatty acid ester, an oil containing a fat thickening or solidifying agent, and a food using the same.

As a technique for thickening liquid fats and oils in the food field, a method of hydrogenating fats and oils is generally known. However, the unsaturated fatty acid in fats and oils becomes a saturated fatty acid and accordingly the melting point becomes high, so that it is difficult to use, and when used for food, there is a problem that mouthfeel is poor. In addition, in the hydrogenation method, the cis-type bond of some unsaturated fatty acids is changed to the trans-type, and the risk of this trans-fatty acid affecting the human body has recently been regarded as a problem.
In order to improve it, as a technique for thickening or solidifying a liquid food, a method of adding a polyglycerin fatty acid ester can be mentioned.

As the technique, it is known to use a polyglycerol fatty acid ester whose main constituent fatty acid is behenic acid having 20 or more carbon atoms and whose esterification degree is 50% or more (for example, see Patent Document 1). Furthermore, as a technique with excellent gel strength, it is solved by fixing the selected fatty acid and its molar ratio (for example, see Patent Document 2), and subsequently as a technique with excellent gel strength, the selected fatty acid and its molar ratio. In addition to the above, a technique for specifying the degree of polymerization and the degree of esterification of polyglycerol has been disclosed (for example, see Patent Document 3).
When the liquid food is thickened or solidified, it is more transparent and preferable. Oils and fats thickened or solidified by these conventional techniques are not excellent in transparency and are not satisfactory.

Japanese Patent No. 3497780 Japanese Patent No. 4823637 Japanese Patent No. 5727749

  The present invention easily dissolves in fats and oils, and can be thickened or solidified with a small amount of addition. The thickened or solidified fats and oils are excellent in transparency and can suppress separation of fats and oils for a long time. It is an object to provide a thickening or solidifying agent for fats and oils, fats and oils containing thickening or solidifying agents for fats and oils, and foods containing them.

  As a result of diligent efforts to solve the above problems, the present inventors have found that a polyglycerin fatty acid ester having the following specific composition can be thickened or solidified by adding a small amount to a liquid oil at room temperature, The present invention has been completed. The polyglycerol fatty acid ester having a specific composition is an esterification rate obtained by esterifying a fatty acid containing 45% or more of a linear fatty acid having 16 to 18 carbon atoms in a constituent fatty acid and a polyglycerol having an average degree of polymerization of 10 or more. Is 70% or more.

  The thickening or solidifying agent for fats and oils in the present invention can be easily dissolved in the oil, and can be thickened or solidified with a small amount of addition. The thickened or solidified fats and oils are excellent in transparency and long. It becomes possible to suppress separation of oils and fats during the period. In addition, the food containing the present invention has a good texture, excellent shape retention, and less oil floating.

Hereinafter, the present invention will be described in detail.
The fat or oil thickening or solidifying agent in the present invention contains a specific polyglycerol fatty acid ester. Fatty acid and polyglycerol are mentioned as a structural component of polyglycerol fatty acid ester. As for fatty acids, high gel strength and excellent transparency can be obtained when straight chain fatty acids having 16 to 18 carbon atoms contain 45% or more of the total number of fatty acids. This ratio indicates the ratio of the number of moles of linear fatty acid having 16 to 18 carbon atoms to the number of moles of all constituent fatty acids. On the other hand, when the main constituent fatty acid is behenic acid, excellent transparency cannot be obtained. In order to obtain excellent transparency, the linear fatty acid having 16 to 18 carbon atoms is preferably 70% or more, more preferably 90% or more.
The constituent fatty acid preferably contains any of linear fatty acids having 8 to 14 carbon atoms, branched fatty acids having 18 to 22 carbon atoms, and unsaturated fatty acids having 18 to 22 carbon atoms.

  As constituent fatty acids (1) at least one straight chain saturated fatty acid having 16 to 22 carbon atoms, (2) straight chain saturated fatty acid having 8 to 14 carbon atoms, branched fatty acid having 18 to 22 carbon atoms and 18 to 22 carbon atoms And at least one selected from the group consisting of unsaturated fatty acids. When the molar ratio of constituent fatty acids (1) :( 2) is 0.91: 0.09 to 0.99: 0.01, the fat and oil can be thickened or solidified with a low addition amount, and the gel strength is high. It is preferable because it is excellent in transparency and can prevent separation of fats and oils for a long time. Fatty acid (1) includes palmitic acid, stearic acid, arachidic acid, and behenic acid, and fatty acid (2) includes caprylic acid, capric acid, lauric acid, myristic acid, oleic acid, erucic acid, and isostearic acid. However, it is not particularly limited as long as it is within the range of the fatty acid (2). When the part of (1) in the molar ratio of (1) :( 2) is out of the lower limit, the gel strength is lowered and solidification cannot be achieved with a low addition amount, and accordingly, the transparency at the time of achieving solidification is lowered. Moreover, when the part of (1) of molar ratio exceeds an upper limit, although solidification is achieved with a low addition amount, turbidity is generated when the solidification is achieved, and transparency is lowered.

  Polyglycerin having an average degree of polymerization calculated from a hydroxyl value of 10-mer or more is used. When polyglycerin having an average degree of polymerization lower than this is used, sufficient gel strength cannot be obtained, and separation of fats and oils cannot be suppressed for a long time. The higher the average degree of polymerization of polyglycerin, the higher the gel strength and the better the transparency because solidification is achieved with a low addition amount. Therefore, the average degree of polymerization of polyglycerol is 20 or more, more preferably 30 or more, and most preferably 40 or more.

  The average degree of polymerization of polyglycerol referred to here is the average degree of polymerization of polyglycerol calculated from the hydroxyl value determined by the terminal group analysis method. Specifically, it is the average degree of polymerization calculated from (Formula 1) and (Formula 2).

(Formula 1) Average polymerization degree = (112.2 × 10 ³ −18 × hydroxyl value) / (74 × hydroxyl value−56.1 × 10 ³ )
(Formula 2) hydroxyl value = (ab) × 28.05 / sample collection amount (g)
a: Consumption of 0.5N potassium hydroxide solution by blank test (ml)
b: Consumption of 0.5N potassium hydroxide solution in this test (ml)
The hydroxyl value in the above (formula 1) is calculated by (formula 2) according to the “Japan Oil Chemists 'Society established standard oil and fat analysis test method (I) 1996 edition” edited by the Japan Oil Chemists' Society.

  The esterification rate of the polyglycerol fatty acid ester of the present invention is 70% or more. When the esterification rate is lower than this, sufficient gel strength cannot be obtained, and separation of fats and oils cannot be suppressed for a long time. The higher the esterification rate, the higher the gel strength and the better the transparency because solidification is achieved with a low addition amount. Therefore, the esterification rate is 80% or more, preferably 90% or more.

The esterification rate referred to here is the average degree of polymerization of polyglycerol (n) calculated from the hydroxyl value by end group analysis, the number of hydroxyl groups of this polyglycerol (n + 2), and the fatty acid added to the polyglycerol. When the number of moles (M)
Esterification rate (%) = (M / (n + 2)) × 100
Is a value calculated by.

  The oil-and-fat solidifying agent of the present invention can be produced by preparing a composition that satisfies the above-mentioned conditions for each of the above components, adding a catalyst such as sodium hydroxide, and performing an esterification reaction under normal pressure or reduced pressure. is there.

  Transparency in the present invention is a composition that satisfies the above conditions of each of the above components so that the viscosity at the time of measurement with a B-type viscometer at 20 ° C. (manufactured by Toki Sangyo Co., Ltd.) is 1000 to 4000 mPa · s. Of a thickened oil obtained by adding the polyglycerin fatty acid ester of rapeseed white squeezed oil (manufactured by Borso Oil & Fat Co., Ltd.) with a spectrophotometer using a quartz cell with an optical path length of 1.0 cm and transmission measured at a wavelength of 349.5 nm The rate is 10% or more, preferably 15% to 20%, more preferably 30% or more.

  The fats and oils thickened or solidified by the fat thickener and fat solidifying agent of the present invention are not particularly limited as long as they are in the category of fats and oils used as food materials. Application to oils and oils used as raw materials is also possible. Examples of oils and fats include avocado oil, flaxseed oil, argan oil, almond oil, sesame oil, olive oil, orange luffy oil, cacao oil, carrot oil, cucumber oil, beef fat, coconut oil, grape seed oil, sesame oil, wheat germ oil, rice bran Oil, sasanqua oil, safflower oil, shea fat, soybean oil, turtle oil, clove oil, tea oil, evening primrose oil, camellia oil, corn oil, lard, rapeseed oil, pearl oil, palm oil, palm kernel oil, peanut Oil, castor oil, sunflower oil, hazelnut oil, macadamia nut oil, mink oil, meadow oil, cottonseed oil, coconut oil, rosehip oil, milk fat, pearl barley oil, jojoba oil, lavender oil, egg yolk oil, rice oil, lanolin, rose Examples of waxes such as mary oil include carnauba wax, candelilla wax, whale wax, beeswax, Ntan wax, rice wax, lanolin wax, etc., hydrocarbon oils such as isododecane, squalane, ceresin, paraffin, pristane, liquid paraffin, liquid isoparaffin petrolatum, etc., fatty acids such as arachidonic acid, isostearic acid, undecylenic acid, erucic acid, olein Higher alcohols such as acid, capric acid, caprylic acid, stearic acid, sebacic acid, palm kernel fatty acid, palmitic acid, hydroxystearic acid, behenic acid, myristic acid, coconut oil fatty acid, lanolin fatty acid, linoleic acid, linolenic acid Isostearyl alcohol, oleyl alcohol, octyldodecanol, octyl alcohol, chimyl alcohol, stearyl alcohol, cetanol, cetostearyl alcohol, decyl alcohol, batyl alcohol Hexyl decanol, hexyl decanol, behenyl alcohol, myristyl alcohol, lauryl alcohol, lanolin alcohol, etc., silicone oils as dimethicone, diphenyl dimethicone, cyclopentasiloxane, trisiloxane, methylphenyl polysiloxane, etc., ester oils as dioctyl adipate, Diisopropyl adipate, diisobutyl adipate, di-2-hexyldecyl adipate, diheptylundecyl adipate, avocado oil fatty acid ethyl, alkyl benzoate, isostearyl glyceryl, hexyl decyl isostearate, isopropyl isostearate, octyldodecyl isostearate, Isocetyl isostearate, isostearyl isostearate, glyceryl isostearate, Cholesteryl sostearate, isotridecyl isononanoate, isononyl isononanoate, isodecyl isononanoate, tridecyl isononanoate, octyl isopalmitate, octyl isoperargonate, cetyl ethylhexanoate, octyldodecyl erucate, cetostearyl ethylhexanoate, ethylene glycol fatty acid Ester, octyldodecyl erucate, alkyl octoate (C14, C16, C18), isocetyl octoate, cetearyl octoate, stearyl octoate, cetyl octoate, isostearyl octoate, ethyl oleate, oleyl oleate, octyl oleate Dodecyl, decyl oleate, phytosteryl oleate, cetyl caprate, cetyl caprylate, dioctyl succinate, polypropylene succinate Recall oligoester, lanolin acetate, glyceryl diisostearate, neopentyl glycol diisostearate, propylene glycol dicaprylate, neopentyl glycol dicaprate, neopentyl glycol dioctanoate, ethylene glycol dioctanoate, ethylene glycol dioleate, propylene glycol dicaprate, dimethyl Hexyldecyl octoate, octyldodecyl dimethyloctanoate, propylene glycol dipelargonate, hexyldecyl stearate, dialkyl carbonate, decaglyceryl decaisostearate, pentaerythrityl tetraoctanoate, diglyceryl tetraisostearate, glyceryl triisostearate, triisostearate Diglyceryl acid, polyisostearic acid polyg Seryl, trimethylolpropane triisostearate, glyceryl trioleate, glyceryl tricaprylate, trioctanoin, trimethylolpropane trioctanoate, glyceryl tri (caprylate / caprate), lauryl lactate, octyldodecyl lactate, hexyldecyl neodecanoate, Nonaisostearate decaglyceryl, isostearyl palmitate, isopropyl palmitate, octyl palmitate, isocetyl palmitate, octyl hydroxystearate, isotridecyl myristate, isocetyl myristate, isostearyl myristate, isopropyl myristate, octyldodecyl myristate, Isostearyl laurate, lanolin fatty acid isopropyl, hexyl laurate, octyl ricinoleate Dodecyl, tocopherol linoleate, octyldodecyl ricinoleate, diisostearyl malate, etc. Examples of silicones include aminopropyl dimethicone, alkyl methicone, alkoxy-modified polysiloxane, (dimethicone / vinyl dimethicone) crosspolymer, (stearoxy methicone / dimethicone) Copolymer, (Dimethylsiloxane / Methylcetyloxysiloxane) Copolymer, Stearyl Dimethicone, Cetyl Dimethicone Silicone, Methyl Hydrogen Polysiloxane, Phenyl Trimethicone, Polyether Modified Organopolysiloxane, Polyoxyalkylene Alkylmethyl Polysiloxane / Methyl Polysiloxane Copolymer Examples thereof include plant stems, flowers, buds, leaves, roots, fruit skins, bark, resin-derived essential oils, and the like. From the viewpoint of effect, linseed oil, olive oil, safflower oil, soybean oil, rapeseed oil, palm oil, sunflower oil and coconut oil are preferred.

  Moreover, the category of the fats and oils containing the fats and oils thickener of this invention, the fats and oils containing fats and oils thickener or the fats and oils solidification agent, and the food containing the fats and oils is not specifically limited, The raw material for cooking, processed food It can be widely applied to cooked foods. For example, frying oil, stir-fried oil, mold release oil, top plate oil, margarine, fat spread, shortening, flower paste, creams, powdered fats and oils such as emulsified fats and oils, instant noodles, cup noodles, Instant foods such as instant soups and stews, curry, soups and stews, pasta sauce, Chinese foods, retort foods and canned foods such as bowls, high-calorie beverages, liquid foods, nutritionally balanced foods, dietary supplements, special Functional foods such as health foods, bread, macaroni and spaghetti pasta, pizza pie, noodles, cake mix, processed rice, cereal flour and starch foods, caramel, candy, chewing gum, chocolate, cookies and biscuits, cakes, pies, Snacks, crackers, Japanese confectionery, rice confectionery, Basic seasonings such as confectionery, jelly, pudding, soy sauce, miso, sauces, curry and stew roast, sauce, dressing, mayonnaise-style seasoning, noodle soup, hot pot sauce, chili oil, mustard, mustard , Wasabi, grated ginger, grated garlic, kimchi, demiglace sauce, white sauce, tomato sauce, complex seasonings such as milk, processed milk, fermented milk, yogurt, lactic acid bacteria beverage, cheese, ice cream, adjusted milk powder, cream Such as dairy products, canned fish, fish ham and sausages, fish paste products, canned fish products, canned fish products, peanut butter, jam marmalade, chocolate cream, menma processed products, zasai processed products, boiled sesame and sesame paste Products, livestock ham, sausage, livestock Processed livestock products such as canned foods, pastes, hamburgers, meatballs, canned seasoned meat, frozen foods, refrigerated foods, prepared and semi-prepared foods such as packed and over-the-counter side dishes, pet food for pets, for livestock A feed can be illustrated. Preferably, from the transparency characteristic of the present invention, stir-fried oil, margarine, fat spread, curry, pasta sauce, Chinese food base, chocolate, roast for curry stew, sauce, dressing, mayonnaise-like seasoning, chili oil, It is chocolate cream.

  Furthermore, it is possible to provide a flavor oil excellent in transparency as an oil containing the oil thickener or solidifying agent of the present invention. In this flavor oil, oil insoluble matter is excellent in dispersion stability even when the fat thickener or solidifying agent is added in a low amount.

  The flavor oil that is the subject of the present invention refers to an oily substance having a desirable flavor for foods in addition to physical properties as fats and oils, and is not particularly limited, but is generally used as it is as fats and oils. In addition to sesame oil, olive oil, peanut oil, almond oil, walnut oil, pistachio oil, lard, butter, chicken oil, and the like, artificially imparted flavors to fats and oils are also in that category. Examples of the latter include fats and vegetables such as onion, leek, garlic, ginger, leek, pepper, tomato, rosemary, thyme, laurel, basil, oregano, tarragon, dill, fennel, savory, chervil, mint, lemon Glass, marjoram, anise, allspice, kahokuzansho, cardamom, cumin, green pepper, cloves, pepper, coriander, saffron, salamander, perilla, cinnamon, star anise, sage, turmeric, tarragon, nutmeg, vanilla, paprika, Herbs and spices such as fennel, horseradish, radish, wasabi, mustard, and chimpi, processed foods such as soy sauce, miso, curry, bonito, bonito, and kelp, bonito, mackerel, scallops, shrimp, squid, octopus such as Flavored oils that have been added to fragrances by immersing them in oils and fats, or by drying or roasting proteinaceous ingredients such as shellfish, processed foods, eggs, chicken, beef, pork, cheese, etc. Can be illustrated. Moreover, the fragrance | flavor, such as menthol and fruit type | system | group, butter, cheese, vanilla, etc. may be directly provided to fats and oils.

  Examples of the oil-insoluble material in the present invention include those that are dispersed in the above-described flavor oil in a solid state at room temperature, but are not particularly limited as long as they are insoluble in oil.

In order to make this flavor oil excellent in transparency, generally, the flavor oil is heated to 60 ° C. or higher, and the fat thickener or solidifying agent of the present invention is sufficiently dissolved, and then at room temperature or under refrigeration. It is obtained by cooling at Here, the addition amount of the fat thickener or solidifying agent is 0.05% by weight or more, preferably 0.1% by weight or more, more preferably 0.5% by weight or more, and most preferably 1% with respect to the flavor oil. 0.0% by weight or more, depending on the type of oil and fat and the type of oil-insoluble matter to be dispersed.
EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated concretely, this invention is not limited to these.

Example 1
123.2 g of polyglycerin having an average degree of polymerization of 40, 247.8 g of stearic acid (C18), 282.8 g of behenic acid (C22), 46.2 g of oleic acid (C18F1) were placed in a reaction flask and 0.14 g of sodium hydroxide. Then, an esterification reaction was carried out at 260 ° C. to obtain a polyglycerol fatty acid ester having an esterification rate of 95%. (The linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids is 47%. (1) the linear saturated fatty acid having 16 to 22 carbon atoms and (2) the linear saturated fatty acid having 8 to 14 carbon atoms. When the branched fatty acid having 18 to 22 carbon atoms and the unsaturated fatty acid having 18 to 22 carbon atoms are used, the molar ratio of (1) :( 2) is 0.92: 0.08).

Example 2
133 g of polyglycerin having an average degree of polymerization of 40, 521.6 g of stearic acid (C18) and 45.4 g of oleic acid (C18F1) were placed in a reaction flask, 0.14 g of sodium hydroxide was added, and then esterified at 260 ° C. As a result, a polyglycerol fatty acid ester having an esterification rate of 95% was obtained. (When calculated in the same manner as in Example 1, the linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids was 92%. The molar ratio of constituent fatty acids (1) :( 2) was 0.92: 0. 08.)

Example 3
Add 128.1 g of polyglycerin having an average polymerization degree of 40, 246.4 g of palmitic acid (C16), 280 g of behenic acid (C22) and 45.5 g of oleic acid (C18F1) to the reaction flask, and add 0.14 g of sodium hydroxide. Then, an esterification reaction was carried out at 260 ° C. to obtain a polyglycerol fatty acid ester having an esterification rate of 95%. (When calculated in the same manner as in Example 1, the linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids is 50%. The molar ratio of constituent fatty acids (1) :( 2) is 0.92: 0. 08.)

Example 4
142.8 g of polyglycerin having an average degree of polymerization of 40, 507.1 g of palmitic acid (C16) and 50.1 g of oleic acid (C18F1) were placed in a reaction flask, 0.14 g of sodium hydroxide was added, and then esterified at 260 ° C. The polyglycerin fatty acid ester having an esterification rate of 95% was obtained by the reaction. (As calculated in the same manner as in Example 1, the linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids is 93%. The molar ratio of the constituent fatty acids (1) :( 2) is 0.92: 0. 08.)

Example 5
128.3 g of polyglycerin having an average polymerization degree of 20, 257.2 g of stearic acid (C18), 280.6 g of behenic acid (C22), 46.8 g of oleic acid (C18F1) were put in a reaction flask, and 0.14 g of sodium hydroxide. Then, an esterification reaction was carried out at 260 ° C. to obtain a polyglycerol fatty acid ester having an esterification rate of 95%. (As calculated in the same manner as in Example 1, the linear fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids is 49%. The molar ratio of the constituent fatty acids (1) :( 2) is 0.92: 0. 08.)

Example 6
133.0 g of polyglycerin having an average degree of polymerization of 10, 255.3 g of stearic acid (C18), 278.5 g of behenic acid (C22), 46.4 g of oleic acid (C18F1) were placed in a reaction flask and 0.14 g of sodium hydroxide. Then, an esterification reaction was carried out at 260 ° C. to obtain a polyglycerol fatty acid ester having an esterification rate of 95%. (As calculated in the same manner as in Example 1, the linear fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids is 49%. The molar ratio of the constituent fatty acids (1) :( 2) is 0.92: 0. 08.)

Example 7
123.2 g of polyglycerin having an average degree of polymerization of 40, 288.4 g of stearic acid (C18), 282.6 g of behenic acid (C22) and 5.8 g of oleic acid (C18F1) were placed in a reaction flask and 0.14 g of sodium hydroxide. Then, an esterification reaction was carried out at 260 ° C. to obtain a polyglycerol fatty acid ester having an esterification rate of 95%. (When calculated in the same manner as in Example 1, the linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids was 54%. The molar ratio of constituent fatty acids (1) :( 2) was 0.99: 0. 01.)

Example 8
143.5 g of polyglycerin having an average degree of polymerization of 40, 239.3 g of stearic acid (C18), 272.7 g of behenic acid (C22), 44.5 g of oleic acid (C18F1) were placed in a reaction flask and 0.14 g of sodium hydroxide Then, an esterification reaction was carried out at 260 ° C. to obtain a polyglycerol fatty acid ester having an esterification rate of 80%. (When calculated in the same manner as in Example 1, the linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids is 47%. The molar ratio of the constituent fatty acids (1) :( 2) is 0.92: 0. 08.)

Example 9
157.5 g of polyglycerin having an average degree of polymerization of 40, 233.3 g of stearic acid (C18), 265.8 g of behenic acid (C22), 43.4 g of oleic acid (C18F1) were placed in a reaction flask, and 0.14 g of sodium hydroxide. Then, an esterification reaction was carried out at 260 ° C. to obtain a polyglycerol fatty acid ester having an esterification rate of 70%. (When calculated in the same manner as in Example 1, the linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids is 47%. The molar ratio of the constituent fatty acids (1) :( 2) is 0.92: 0. 08.)

Example 10
Add 124.6 g of polyglycerin having an average degree of polymerization of 40, 259 g of stearic acid (C18), 293.3 g of behenic acid (C22) and 23.1 g of caprylic acid (C8) to the reaction flask, and add 0.14 g of sodium hydroxide. Then, an esterification reaction was carried out at 260 ° C. to obtain a polyglycerol fatty acid ester having an esterification rate of 95%. (When calculated in the same manner as in Example 1, the linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids is 47%. The molar ratio of the constituent fatty acids (1) :( 2) is 0.92: 0. 08.)

Example 11
124.6 g of polyglycerin having an average degree of polymerization of 40, 258.9 g of stearic acid (C18), 287.7 g of behenic acid (C22) and 28.8 g of lauric acid (C12) were placed in a reaction flask, and 0.14 g of sodium hydroxide. Then, an esterification reaction was carried out at 260 ° C. to obtain a polyglycerol fatty acid ester having an esterification rate of 95%. (As calculated in the same manner as in Example 1, the linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids is 48%. The molar ratio of constituent fatty acids (1) :( 2) is 0.92: 0. 08.)

Example 12
After adding 114.8 g of polyglycerin having an average degree of polymerization of 40, 252 g of stearic acid (C18), 287 g of behenic acid (C22) and 46.2 g of erucic acid (C22F1) to the reaction flask, 0.14 g of sodium hydroxide was added. The polyglycerol fatty acid ester having an esterification rate of 95% was obtained by esterification at 260 ° C. (When calculated in the same manner as in Example 1, the linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids is 47%. The molar ratio of the constituent fatty acids (1) :( 2) is 0.92: 0. 08.)

Example 13
123.2 g of polyglycerin having an average degree of polymerization of 40, 253.8 g of stearic acid (C18), 282.6 g of behenic acid (C22), 40.4 g of isostearic acid (isoC18) were placed in a reaction flask, and 0.14 g of sodium hydroxide. Then, an esterification reaction was carried out at 260 ° C. to obtain a polyglycerol fatty acid ester having an esterification rate of 95%. (The linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids is 48%. (1) the linear saturated fatty acid having 16 to 22 carbon atoms, and (2) the linear saturated fatty acid having 8 to 14 carbon atoms. When the branched fatty acid having 18 to 22 carbon atoms and the unsaturated fatty acid having 18 to 22 carbon atoms are used, the molar ratio of (1) :( 2) is 0.92: 0.08).

Comparative Example 1
133.7 g of polyglycerin having an average degree of polymerization of 40, 249.2 g of myristic acid (C14), 271.6 g of behenic acid (C22), 45.5 g of oleic acid (C18F1) were placed in a reaction flask, and 0.14 g of sodium hydroxide. Then, an esterification reaction was carried out at 260 ° C. to obtain a polyglycerol fatty acid ester having an esterification rate of 95%. (When calculated in the same manner as in Example 1, the linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids was 2%. The molar ratio of constituent fatty acids (1) :( 2) was 0.93: 0. 07.)

Comparative Example 2
128.3 g of polyglycerin having an average degree of polymerization of 10, 531.9 g of behenic acid (C22) and 52.6 g of oleic acid (C18F1) were placed in a reaction flask, 0.14 g of sodium hydroxide was added, and the ester was added at 260 ° C. The polyglycerin fatty acid ester having an esterification rate of 92% was obtained by the reaction. (When calculated in the same manner as in Example 1, the linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids is 1%. The molar ratio of the constituent fatty acids (1) :( 2) is 0.9: 0. 1)

Comparative Example 3
128.8 g of polyglycerin having an average degree of polymerization of 40, 257.0 g of stearic acid (C18), 114.2 g of behenic acid (C22), and 199.9 g of oleic acid (C18F1) were placed in a reaction flask, and 0.14 g of sodium hydroxide. Then, an esterification reaction was carried out at 260 ° C. to obtain a polyglycerol fatty acid ester having an esterification rate of 95%. (When calculated in the same manner as in Example 1, the linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids is 48%. The molar ratio of constituent fatty acids (1) :( 2) is 0.66: 0. 34.)

Comparative Example 4
Esterification rate is obtained by adding 140.8 g of polyglycerin having an average polymerization degree of 10 and 573.3 g of behenic acid (C22) to a reaction flask, adding 0.14 g of sodium hydroxide, and then carrying out an esterification reaction at 260 ° C. 83% polyglycerol fatty acid ester was obtained. (When calculated in the same manner as in Example 1, the linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids was 0%. The molar ratio of constituent fatty acids (1) :( 2) was 1: 0. .)

Comparative Example 5
123.9 g of polyglycerin having an average polymerization degree of 6, 286.6 g of stearic acid (C18), 326.5 g of behenic acid (C22), 53.3 g of oleic acid (C18F1) were placed in a reaction flask, and 0.14 g of sodium hydroxide. Then, an esterification reaction was carried out at 260 ° C. to obtain a polyglycerol fatty acid ester having an esterification rate of 95%. (When calculated in the same manner as in Example 1, the linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids is 47%. The molar ratio of the constituent fatty acids (1) :( 2) is 0.92: 0. 08.)

Comparative Example 6
184.8 g of polyglycerin having an average degree of polymerization of 40, 221.5 g of stearic acid (C18), 252.4 g of behenic acid (C22), 41.2 g of oleic acid (C18F1) were placed in a reaction flask, and 0.14 g of sodium hydroxide Then, an esterification reaction was carried out at 260 ° C. to obtain a polyglycerol fatty acid ester having an esterification rate of 60%. (When calculated in the same manner as in Example 1, the linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids is 47%. The molar ratio of the constituent fatty acids (1) :( 2) is 0.92: 0. 08.)

Comparative Example 7
116.2 g of polyglycerin having an average degree of polymerization of 40, 537.1 g of behenic acid (C22) and 46.7 g of oleic acid (C18F1) were placed in a reaction flask, 0.14 g of sodium hydroxide was added, and the ester was added at 260 ° C. The polyglycerin fatty acid ester having an esterification rate of 95% was obtained by the reaction. (When calculated in the same manner as in Example 1, linear saturated fatty acids having 16 to 18 carbon atoms in all constituent fatty acids are 1%. The molar ratio of constituent fatty acids (1) :( 2) is 0.91. 09.)

Comparative Example 8
Polyglycerin (123.2 g) having an average degree of polymerization of 40, behenic acid (C22) 482.2, stearic acid (C18) 72.3 g, and oleic acid (C18F1) 48.2 g were placed in a reaction flask, and sodium hydroxide 0.14 g Then, an esterification reaction was carried out at 260 ° C. to obtain a polyglycerol fatty acid ester having an esterification rate of 95%. (When calculated in the same manner as in Example 1, the linear saturated fatty acid having 16 to 18 carbon atoms in all the constituent fatty acids is 14%. The molar ratio of the constituent fatty acids (1) :( 2) is 0.91: 0.00. 09.)

Test example 1
In a 50 ml glass bottle (mouth inner diameter φ32 × body diameter φ45 × height 78 mm), 1.5 g of any of Examples 1 to 12 and Comparative Examples 1 to 8 and 48 rapeseed white squeezed oil (manufactured by Borso Oil & Fat Co., Ltd.) are used. Weighed 5 g. They were heated and dissolved at 90 ° C. and left at 20 ° C. for 2 hours to prepare a sample to which 3.0% by weight of Examples or Comparative Examples were added.
The gel strength of the obtained sample was measured. The gel strength is represented by the rebound strength (g) when the plunger has advanced by 1 mm. For the measurement of the gel strength, FUDOH RHEOMETER RT-2002D-D manufactured by Rheotech Co., Ltd. was used, and a plunger with a cylindrical diameter of 12.7 mm was used.

Evaluation criteria for gel strength measured in Test Example 1 A: 100 g or more A: Less than 60-100 g B: Less than 45-60 g X: Less than 45 g

Test example 2
About the rapeseed white squeezed oil thickened according to the gel strength measurement result of Test Example 1, the transmittance was obtained from the absorbance measured at 349.5 nm with a spectrophotometer using a quartz cell with an optical path length of 1.0 cm. . This transmittance was calculated based on the absorbance of the rapeseed white oil without addition as 100% transmittance. In order to fix the viscosity at 20 ° C. of the rapeseed oil thickened in Examples 1 to 12 and Comparative Examples 1 to 8 to 1000 to 4000 mPa · s, the addition amount at the time of measuring transmittance is shown below.

(Amount added during measurement)
When gel strength is ◎◎ Add 1.0 wt% When gel strength ◎ Add 2.0 wt% When gel strength ○ Add 2.5 wt% When gel strength × Add 3.0 wt%

Evaluation criteria for transmittance measured in Test Example 2 ◎: 30% or more ◎: less than 15-30% ○: less than 10-15% ×: less than 10% The results of Test Examples 1 and 2 are shown in Tables 1 and 2 .

As is clear from the results in Tables 1 and 2, oils obtained by adding Examples 1 to 12 to rapeseed white oil and thickening or solidifying them exhibit high gel strength and are excellent in transparency.
On the other hand, the oil obtained by adding Comparative Examples 1 to 6 to thicken or solidify has lower gel strength than those obtained by adding Examples 1 to 12, and thus achieves thickening or solidification with a low addition amount. It is not possible, and accordingly, the transparency when achieving thickening or solidification is poor.
Moreover, although the oil which added and thickened or solidified Comparative Examples 7-8 was high in gel strength, since it has behenic acid as a main structure, the transmittance | permeability was low and it was obtained by adding Examples 1-12 It is not superior in transparency.

Test example 3
In a 50 ml glass bottle (mouth inner diameter φ32 × body diameter φ45 × height 78 mm), 0.5 g of any of Examples 1 to 12 and Comparative Examples 1 to 8 and 49.5 g of leek oil (manufactured by Yuki Foods Co., Ltd.) Weighed. They were heated and dissolved at 90 ° C. and allowed to stand at 20 ° C. for 2 hours to prepare leek oil to which 1.0% by weight of Examples or Comparative Examples were added. A sample was prepared by mixing 2.5 g of a salt colored with blue No. 1 as an oil-insoluble material.
This sample was preserve | saved at 20 degreeC, and the dispersion | distribution state of the salt in oil was confirmed after the preservation | save 1 day, 5 days, and 20 days.

  The evaluation standard of the dispersion state of the salt in the oil confirmed in Test Example 3 was the volume ratio of the supernatant generated by the sedimentation of the salt. The measurement of the volume ratio (%) of the supernatant is not particularly limited, but the height of the onion oil liquid surface is 53 mm-the height of the boundary surface between the supernatant and the precipitated salt is X mm. The oil liquid level was calculated at a height of 53 mm.

Test example 4
For the leek oil prepared in the same manner as in Test Example 3 and added with 1.0% by weight of any of Examples 1 to 12 and Comparative Examples 1 to 8, a quartz cell having an optical path length of 1.0 cm was obtained using a spectrophotometer. Transmittance was obtained from the absorbance measured at 349.5 nm. This transmittance was calculated with the absorbance of additive-free leek oil as the transmittance of 100%.

Evaluation criteria of transmittance measured in Test Example 4 A: 30% or more A: Less than 15-30% B: Less than 10-15% X: Less than 10% Table 3 shows the results of Test Examples 3 and 4.

Test Example 5
In a 50 ml glass bottle (mouth inner diameter φ32 × body diameter φ45 × height 78 mm), 0.05 g of Examples 1 to 12 and 49.95 g of leek oil (manufactured by Yuki Foods Co., Ltd.) were weighed. They were heated and dissolved at 90 ° C. and allowed to stand at 20 ° C. for 2 hours to prepare leek oil to which 0.1% by weight of Examples was added. A sample was prepared by mixing 0.15 g of basil as an oil-insoluble material.
This sample was stored at 5 ° C., 20 ° C., and 40 ° C., and the dispersion state of basil in oil was confirmed one day after storage.

  The evaluation standard of the dispersion state of basil in oil confirmed in Test Example 5 was the volume ratio of the supernatant produced by the precipitation of basil, and was calculated in the same manner as in Test Example 3.

Test Example 6
A leek oil prepared in the same manner as in Test Example 5 to which 0.1% by weight of any one of Examples 1 to 12 was added, using a quartz cell with an optical path length of 1.0 cm, at 349.5 nm using a spectrophotometer. The transmittance was obtained from the measured absorbance. This transmittance was calculated with the absorbance of additive-free leek oil as the transmittance of 100%.

Evaluation criteria for transmittance measured in Test Example 6 ◎◎◎: 45% or more ◎◎: less than 30-45% ◎: less than 15-30% ○: less than 10-15% ×: less than 10% Test Examples 5 and 6 Table 4 shows the results.

Test Example 7
In a 50 ml glass bottle (mouth inner diameter φ32 × body diameter φ45 × height 78 mm), 0.25 g of Examples 1 to 12 and 49.75 g of leek oil (manufactured by Yuki Foods Co., Ltd.) were weighed. They were dissolved by heating at 90 ° C. and allowed to stand at 20 ° C. for 2 hours to prepare leek oil to which 0.5% by weight of the Example was added. A sample was prepared by mixing 0.15 g of basil as an oil-insoluble material.
This sample was preserve | saved at 20 degreeC, and the dispersion | distribution state of the basil in oil was confirmed after the preservation | save 1 day, 5 days, and 20 days.

  The evaluation standard of the dispersion state of basil in oil confirmed in Test Example 7 was calculated in the same manner as in Test Example 3 with the volume ratio of the supernatant produced by the precipitation of basil.

Test Example 8
About leek oil prepared in the same manner as in Test Example 7 and containing 0.5% by weight of any of Examples 1 to 12, using a quartz cell with an optical path length of 1.0 cm at 349.5 nm using a spectrophotometer. The transmittance was obtained from the measured absorbance. This transmittance was calculated with the absorbance of additive-free leek oil as the transmittance of 100%.

The transmittance evaluation criteria measured in Test Example 8 were the same as in Test Example 6.
The results of Test Examples 7 and 8 are shown in Table 5.

Test Example 9
In a 50 ml glass bottle (mouth inner diameter φ32 × body diameter φ45 × height 78 mm), 0.025 g of Examples 1-12 and 49.975 g of leek oil (manufactured by Yuki Foods Co., Ltd.) were weighed. They were heated and dissolved at 90 ° C. and allowed to stand at 20 ° C. for 2 hours to prepare leek oil to which 0.05% by weight of the Example was added. A sample was prepared by mixing 0.15 g of basil as an oil-insoluble material.
This sample was stored at 20 ° C., and the dispersion state of basil in oil was confirmed one day after storage.

  The evaluation criteria for the dispersion state of basil in oil confirmed in Test Example 9 was the volume ratio of the supernatant generated by sedimentation of basil, and was calculated in the same manner as in Test Example 3.

Test Example 10
For the leek oil prepared in the same manner as in Test Example 9 and added with 0.05% by weight of any of Examples 1 to 12, using a quartz cell with an optical path length of 1.0 cm at 349.5 nm using a spectrophotometer. The transmittance was obtained from the measured absorbance. This transmittance was calculated with the absorbance of additive-free leek oil as the transmittance of 100%.

The transmittance evaluation criteria measured in Test Example 10 were the same as in Test Example 6.
The results of Test Examples 9 and 10 are shown in Table 6.

As is clear from the results of Tables 3 to 6, the oils obtained by adding Examples 1 to 12 to leek oil and dispersing the oil-insoluble matter have high transparency, and the volume of the supernatant due to sedimentation of the oil-insoluble matter is high. The ratio is small and the dispersion stability is excellent. As is clear from the results in Table 4, the ratio fluctuation is small even during storage in each temperature range, and the dispersion stability is excellent.
On the other hand, as is clear from the results in Table 3, the oil in which Comparative Examples 1 to 6 were added to the leek oil and the salt was dispersed as an oil-insoluble material was more supernatant than that obtained by adding Examples 1 to 12. The volume ratio of is large. In particular, the ratio varies greatly during long-term storage and is inferior in dispersion stability.
Moreover, although the oil which added Comparative Examples 7-8 to leek oil and disperse | distributed the salt as an oil-insoluble matter can achieve dispersion | distribution of an oil-insoluble matter with a low addition amount, since it has behenic acid as a main structure, the transmittance | permeability It is low, and it is not excellent in transparency than what was obtained by adding Examples 1-12.

Test Example 11
In a 50 ml glass bottle (mouth inner diameter φ32 × body diameter φ45 × height 78 mm), 0.5 g of Example 2 and sesame oil (manufactured by Kadoya Oil Co., Ltd.), olive oil (manufactured by J-Oil Mills Co., Ltd.), rar oil (Sb Food Co., Ltd.) 49.5 g of any of (made by company) was weighed. They were dissolved by heating at 90 ° C. and allowed to stand at 20 ° C. for 2 hours to prepare a flavor oil to which Example 2 was added at 1.0% by weight. A sample was prepared by mixing 2.5 g of the salt colored with Blue No. 1 into this.
This sample was preserve | saved at 20 degreeC, and the dispersion | distribution state of the salt in oil was confirmed after the preservation | save 1 day, 5 days, and 20 days.

Test Example 12
For the flavor oil prepared by the same manner as in Test Example 11 to which 1.0% by weight of Example 2 was added, the transmittance was obtained from the measured absorbance using a quartz cell having an optical path length of 1.0 cm with a spectrophotometer. This transmittance was calculated based on the absorbance of each additive-free flavor oil as 100% transmittance.
The wavelength at the time of measuring the absorbance of each flavor oil is shown below.

(Wavelength at the time of measurement)
Sesame oil 398.5nm
Olive oil 317.5nm
Chinese oil 542.5nm

The transmittance evaluation criteria measured in Test Example 12 were the same as in Test Example 6.
The results of Test Examples 11 and 12 are shown in Table 7.

  As is apparent from the results in Table 7, the oil obtained by adding Example 2 to each flavor oil and dispersing the oil-insoluble matter has a small volume ratio of the supernatant due to the sedimentation of the oil-insoluble matter, and is excellent in dispersion stability. Also excellent in transparency.

Production Example 1
Ajillo (preparation of ingredients)
70 g of frozen peeled shrimp were thawed and excess water was wiped off with kitchen paper.
100 g of mushroom was cut into 4 equal parts.
(Preparation of flavor oil)
To the pot, 48 g of olive oil (manufactured by J-Oil Mills Co., Ltd.), 5 g of commercially available Ahijo Nori (manufactured by SBI Foods Co., Ltd.), and 0.48 g of the present product of Example 2 were added. Until the product of the present invention of Example 2 was dissolved, the mixture was heated with low heat while stirring to obtain 53.48 g of flavor oil.
(Preparation of Ajillo)
Ingredients 170 g and flavor oil 53.48 g were added to the pan, and heated with low heat for 5 minutes while stirring. Thereafter, the entire amount was transferred to a storage container and cooled to 4 ° C. on ice water to obtain 223.48 g of Ajillo.

(Evaluation of storage stability)
When the Ajillo was stored refrigerated at 4 ° C. for 3 days, the transparency and coagulation of the flavor oil were maintained, no liquefied oil was produced, and separation of the oil was suppressed.
(Evaluation of taste)
When the Ajillo was heated in a microwave oven at 700 W for 90 seconds and the taste was evaluated, there was no off-flavor odor and the original taste and aroma of the flavor oil were maintained.

Production Example 2
Salsacampagnola (Preparation of ingredients)
Red paprika 35 g, yellow paprika 35 g, cucumber 50 g, tomato 40 g, black olive 10 g, and mozzarella cheese 50 g were each cut into 5 mm squares. Thereafter, 200 g of 3% by weight saline was added to the ball, 35 g of red paprika, 35 g of yellow paprika and 50 g of cucumber were added, dipped for 5 minutes, lightly muffled, drained, and water on the surface of the ingredients was removed.
(Preparation of flavor oil)
Add 130 g of olive oil (manufactured by J-Oil Mills Co., Ltd.), 1.5 g of salt, and 1.3 g of the product of the present invention from Example 2 to the pan, and heat on low heat while stirring until the product of the present invention of Example 2 is dissolved. Heated. Thereafter, the whole pan was cooled to 4 ° C. on ice water to obtain 132.8 g of flavor oil.
(Preparation of salsacampagnola)
220 g of ingredients and 132.8 g of flavor oil were mixed to obtain 352.8 g of salsacampagnola.

(Preparation of French bread for evaluation)
French bread was cut into a length of 6 cm, a width of 6 cm, and a height of 2 cm.
(Preparing spaghetti with boiled rice)
100 g of spaghetti (thickness: 1.6 mm, manufactured by Nisshin Foods Co., Ltd.) was placed in 2 L of 90 ° C. water and heated at 90 ° C. for 11 minutes to obtain 240 g of spaghetti.

(Evaluation of storage stability in French bread)
When 10g of salsa campagnola is placed on a piece of French bread for evaluation and placed in a storage container and stored at 4 ° C for 1 day, the transparency and coagulation of the flavor oil is maintained and there is no generation of liquefied fats and oils. No oozing of flavor oil to the bottom of the container was confirmed.
(Evaluation of storage stability in boiled spaghetti)
Boiled spaghetti with 180 g of salsa campagnola and put in a storage container and stored at 4 ° C. for 1 day. The transparency and coagulation of the flavor oil is maintained, and no liquefied oil is produced. To the bottom of the storage container No oozing of flavor oil was confirmed.
(Evaluation of taste)
When the taste of salsacampagnola was evaluated, there was no off-flavor and odor, and the original taste and aroma of the flavor oil were maintained.

Production Example 3
Mapo Tofu (Preparation of ingredients)
350 g of tofu was cut into 1.5 cm square and heated with 500 g of hot water at 90 ° C. for 2 minutes. Then, the water was drained and the moisture on the tofu surface was removed.
(Preparation of water-soluble potato starch)
10 g of starch starch was added to 30 g of water and stirred well.
(Preparation of flavor oil)
100 g of la oil (manufactured by SBI Foods Co., Ltd.) and 0.5 g of Example 2 were added to the pan, and heated with low heat while stirring until the product of the present invention of Example 2 was dissolved. Then, it cooled to 4 degreeC on the ice water with the pan.
(Preparation of mapo tofu)
Put 180g of water in a frying pan and 70g of commercially available mapo tofu element (manufactured by Marumiya Food Industry Co., Ltd.), heat to 90 ° C over medium heat, add 350g of the above tofu and stir gently, then heat to 90 ° C. did. After extinguishing the fire, 40 g of water-soluble potato starch was added and stirred slowly, and heated to 90 ° C. Thereafter, 180 g was placed in a storage container and cooled to 4 ° C. on ice water. To this, 3 g of the above-mentioned flavor oil was sprinkled while dropping with a dropper.

(Evaluation of storage stability)
When mapo tofu was stored refrigerated at 4 ° C. for 3 days, the transparency and coagulation of the flavor oil were maintained, and the maximization of the oil film and the formation of the oil film on the container wall due to the coalescence of the flavor oil were suppressed. .
(Evaluation of taste)
When mapo tofu was heated in a microwave oven at 700 W for 90 seconds and the taste was evaluated, there was no off-flavor odor and the original taste and aroma of the flavor oil were maintained.

  As described above, by adding the fat thickener and solidifying agent of the present invention to the fat, it is possible to obtain thickened or solidified fat and oil, and since they are excellent in transparency, they can be suitably used for foods. Industrial contribution is significant.

Claims (7)

A thickening or solidifying agent for fats and oils having excellent transparency, comprising a polyglycerin fatty acid ester satisfying the following conditions (A) to (D).
(A) 45% or more of all constituent fatty acids are straight chain saturated fatty acids having 16 to 18 carbon atoms (B) average degree of polymerization of polyglycerol is 10-mer or more (C) esterification rate is 70% or more (D) About the thickening oil whose viscosity when the polyglycerin fatty acid ester satisfying (A) to (C) is added to rapeseed white squeezed oil and measured using a B-type viscometer is 1000 to 4000 mPa · s at 20 ° C., The transmittance at a wavelength of 349.5 nm is 10% or more.   The constituent fatty acid contains at least one selected from the group consisting of linear saturated fatty acids having 8 to 14 carbon atoms, branched fatty acids having 18 to 22 carbon atoms and unsaturated fatty acids having 18 to 22 carbon atoms. Thickening or solidifying agent for oils and fats.   The constituent fatty acids are (1) at least one linear saturated fatty acid having 16 to 22 carbon atoms, and (2) a linear saturated fatty acid having 8 to 14 carbon atoms, a branched fatty acid having 18 to 22 carbon atoms, and 18 to 18 carbon atoms. The molar ratio of (1) :( 2) comprising at least one selected from the group consisting of 22 unsaturated fatty acids is 0.91: 0.09 to 0.99: 0.01. 2. A thickening or solidifying agent for fats and oils according to 2.   The fat or oil is a flavor oil. The thickening or solidifying agent for fat or oil according to any one of claims 1 to 3.   The fats and oils containing the thickening or solidification agent of the fats and oils in any one of Claims 1-4.   The fat or oil according to claim 5, wherein the thickening or solidifying agent of the fat or oil is 0.05% or more.   The foodstuff containing the fats and oils of Claim 5 or 6.