JP5809818B2 - Oil composition - Google Patents

Description

  The present invention relates to an oil and fat composition.

Oils and fats are used as a heat medium such as fried foods such as tempura and fries and fried foods. It is also used as a seasoning for imparting a good flavor and texture to foods.
Oils and fats can have different flavors by changing their acylglycerol composition, or their physicochemical properties can be changed to give functions unique to emulsified foods such as margarine and mayonnaise. It is also known to exhibit different functions in the living body. For example, it is known that fats with increased monoacylglycerol and diacylglycerol contents are less likely to have body fat even when ingested.

  Oils and fats rich in monoacylglycerol and diacylglycerol are easily oxidized and deteriorated due to the characteristics of the production method and intramolecular transfer of fatty acids. In order to improve the oxidative stability of fats and oils, it is known to increase the content of tocopherol and lecithin in fats and oils, but in the fats and oils containing a high amount of monoacylglycerol and diacylglycerol, its antioxidant action is not sufficient . Therefore, it has been desired to develop an oil and fat composition having a high content of monoacylglycerol and diacylglycerol and having excellent oxidation stability.

  Patent Document 1 describes that a specific amount of a phospholipid and a diglyceride having a specific component composition are contained in the fat and oil in order to reduce the degradation and disappearance of α- and β-tocopherol in the fat and oil. However, Patent Document 1 does not describe improving the oxidative stability of diacylglycerol in fats and oils.

JP-A-8-173035

  An object of the present invention is to provide an oil / fat composition having a high content of monoacylglycerol and diacylglycerol and having suppressed oxidation.

  As a result of intensive studies in view of the above problems, the present inventor has improved the oxidation stability of fats and oils by adding tocopherol and phospholipids having a specific composition to the fats and oils containing a high amount of monoacylglycerol and diacylglycerol. It was found that oxidation is suppressed. The present invention has been completed based on these findings.

The present invention
(A) An oil and fat component containing 1 to 35% by mass of monoacylglycerol and 5% by mass or more of diacylglycerol,
(B) Tocopherol, and (C) an oil or fat composition containing a phospholipid component that satisfies the following conditions (a) and (b):
(A) The ratio of the phospholipid which does not contain a nitrogen atom in 1 part by mass of the total amount of phospholipid is 0 to 0.65 part by mass,
(B) The ratio of phosphatidylethanolamine in the total amount of 1 part by mass of phosphatidylethanolamine and phosphatidylcholine is 0.2 to 1 part by mass.

The present invention also provides:
Fats and oils containing monoacylglycerol and diacylglycerol;
With tocopherol,
The present invention relates to a method for inhibiting oxidation of fats and oils, comprising a step of mixing a phospholipid component that satisfies the following conditions (a) and (b):
(A) The ratio of the phospholipid which does not contain a nitrogen atom in 1 part by mass of the total amount of phospholipid is 0 to 0.65 part by mass,
(B) The ratio of phosphatidylethanolamine in the total amount of 1 part by mass of phosphatidylethanolamine and phosphatidylcholine is 0.2 to 1 part by mass.

  In the oil and fat composition of the present invention, the oil and fat component is hardly oxidized and is excellent in oxidation stability.

  The oil and fat composition of the present invention will be described in detail below.

  The oil and fat composition of the present invention comprises (A) an oil and fat component containing specific amounts of monoacylglycerol and diacylglycerol, (B) tocopherol, and (C) a phospholipid component having a specific composition. It is. In the fat and oil composition of the present invention, the (A) component coexists with the (B) component and the (C) component, so that the oxidation of the (A) component is suppressed.

The component (A) contains at least monoacylglycerol and diacylglycerol, and usually contains monoacylglycerol, diacylglycerol, and triacylglycerol.
The monoacylglycerol contained in the component (A) has a structure in which a fatty acid is ester-bonded to any one of the three hydroxyl groups of glycerin. The monoacylglycerol is contained in the oil / fat composition of the present invention in an amount of 1 to 35% by mass, more preferably 1 to 25% by mass, and even more preferably 1.5 to 15% by mass. The content of 2 to 10% by mass is particularly preferable. The monoacylglycerol may be 1-monoacylglycerol, 2-monoacylglycerol, or a mixture thereof. The content of 1-monoacylglycerol in the monoacylglycerol is usually 50 to 85% by mass.

The fatty acid constituting the monoacylglycerol may be a saturated fatty acid, an unsaturated fatty acid, or a mixture thereof. (In other words, it may be a saturated monoacylglycerol or an unsaturated monoacylglycerol, or a mixture thereof). The proportion of saturated fatty acids in the total fatty acids constituting the monoacylglycerol is usually 3 to 98% by mass. Although there is no restriction | limiting in particular in carbon number of the said fatty acid, It is preferable that 60-100 mass% of all the fatty acids which comprise monoacylglycerol is C16-22. The unsaturated fatty acid constituting the unsaturated monoacylglycerol may be a cis isomer, a trans isomer, or a mixture thereof. Usually, in the total unsaturated fatty acid constituting the unsaturated monoacylglycerol, the proportion of cis isomer is 50% by mass or more, preferably 80 to 99.9% by mass, and 90 to 99.7% by mass. More preferably.
Examples of the saturated fatty acid include myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and the like.
Examples of the unsaturated fatty acid include palmitooleic acid, oleic acid, vaccenic acid, elaidic acid, linoleic acid, linolenic acid, arachidonic acid, erucic acid, eicosapentaenoic acid, hexadocosaenoic acid and the like.

  The diacylglycerol contained in the component (A) has a structure in which a fatty acid is ester-bonded to any two of the three hydroxyl groups of glycerin. The diacylglycerol is contained in the oil / fat composition of the present invention in an amount of 5% by mass or more, preferably 10% by mass or more, more preferably 10 to 95% by mass, and more preferably 20 to 90% by mass. It is more preferable to contain, and it is especially preferable to contain 25-85 mass%. The diacylglycerol may be 1,2-diacylglycerol or 1,3-diacylglycerol, but preferably contains 1,3-diacylglycerol. The proportion of 1,3-diacylglycerol in the diacylglycerol is usually 60 to 85% by mass.

The fatty acid constituting the diacylglycerol may be a saturated fatty acid, an unsaturated fatty acid, or a mixture thereof. The proportion of saturated fatty acids in the total fatty acids constituting the diacylglycerol is usually 3 to 98% by mass. Although there is no restriction | limiting in particular in the carbon number of the fatty acid which comprises the said diacylglycerol, It is preferable that 60-100 mass% of all the fatty acids which comprise the said diacylglycerol are C16-22.
The unsaturated fatty acid constituting the diacylglycerol may be a cis isomer, a trans isomer, or a mixture thereof. Usually, in the unsaturated fatty acid, the proportion of the cis isomer is 50% by mass or more, preferably 80 to 99.9% by mass, and more preferably 90 to 99.7% by mass.
Examples of the saturated fatty acid include myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and the like.
Examples of the unsaturated fatty acid include palmitooleic acid, oleic acid, vaccenic acid, elaidic acid, linoleic acid, linolenic acid, arachidonic acid, erucic acid, eicosapentaenoic acid, hexadocosaenoic acid and the like.

  The component (A) may contain triacylglycerol. Triacylglycerol has a structure in which a fatty acid is ester-bonded to all three hydroxyl groups of glycerin. The trisylglycerol is preferably contained in the oil / fat composition of the present invention in an amount of 4 to 80% by mass, more preferably 10 to 70% by mass.

The fatty acid constituting the trisylglycerol may be a saturated fatty acid, an unsaturated fatty acid, or a mixture thereof. The proportion of saturated fatty acids in the total fatty acids constituting the triacylglycerol is usually 3 to 98% by mass. Although there is no restriction | limiting in particular in the carbon number of the fatty acid which comprises the said triacylglycerol, It is preferable that 60-100 mass% of all the fatty acids which comprise the said toluacylglycerol are carbon numbers 16-22.
The unsaturated fatty acid constituting the triacylglycerol may be a cis isomer, a trans isomer, or a mixture thereof. Usually, in the unsaturated fatty acid, the proportion of the cis isomer is 50% by mass or more, preferably 80 to 99.9% by mass, and more preferably 90 to 99.7% by mass.
Examples of the saturated fatty acid include myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and the like.
Examples of the unsaturated fatty acid include palmitooleic acid, oleic acid, vaccenic acid, elaidic acid, linoleic acid, linolenic acid, arachidonic acid, erucic acid, eicosapentaenoic acid, hexadocosaenoic acid and the like.

  The content of the component (A) in the oil and fat composition of the present invention is preferably 75 to 99.99% by mass, more preferably 85 to 99.99% by mass, and 95 to 99.99% by mass. % Is more preferable, 98 to 99.98% by mass is more preferable, and 99 to 99.95% by mass is particularly preferable.

There is no restriction | limiting in particular in the preparation method of (A) component used for this invention, The transesterification reaction of raw material fats and oils which have triacylglycerol as a main component, such as vegetable oil and animal oil, or glycerin, or the fatty acid composition and glycerin derived from raw material fats and oils It can obtain by arbitrary methods, such as esterification reaction. The transesterification reaction or esterification reaction can be performed by a chemical reaction method using an alkali or an acidic catalyst, a biochemical reaction method (enzyme reaction method) using an oil hydrolyzing enzyme such as lipase, or the like. In the transesterification reaction, for example, raw oil and fat and glycerin are reacted in the presence of a basic catalyst containing an alkali metal such as sodium methoxide, sodium ethoxide, sodium metal, sodium hydride, sodium hydroxide, or an enzyme such as lipase. Can be done. Moreover, the said esterification reaction can be performed by making the fatty-acid composition and glycerol derived from the said raw material fats and oils react in presence of enzymes, such as lipase, for example.
When the above chemical reaction method using a compound containing an alkali metal such as sodium as a catalyst is used, an oil and fat having a desired acylglycerol composition can be prepared in a shorter time.
Although the said raw material fats and oils do not have a restriction | limiting in particular in carbon number as a constituent fatty acid, It is preferable that they are fats and oils which have a C16-C22 fatty acid. Moreover, it is preferable that it is fats and oils containing a triacylglycerol 80-100 mass%, More preferably, 90-99 mass%. Specific examples of such raw oils include rapeseed oil, corn oil, soybean oil, palm oil, palm kernel oil, palm oil, cocoa butter, safflower oil, olive oil, cottonseed oil, rice oil, sunflower oil, sesame oil, lard , Beef tallow, fish oil, milk fat, or a fractionated oil, transesterified oil, hydrogenated oil, or a mixed oil or fat thereof. The acylglycerol composition of the oil and fat composition prepared as described above can be measured by the method described below.

  In addition to the fats and oils obtained by the above reaction, the component (A) includes the raw material fats and oils themselves, purified monoacylglycerols, fats and oils in monoacylglycerol formulations, fats and oils in tocopherol formulations, fats and oils in lecithin formulations, phosphorus Oils and fats in lipid preparations may be included. There is no particular limitation on the method for preparing the purified monoacylglycerol, for example, transesterification reaction between raw oil and fat mainly composed of triacylglycerol such as vegetable oil and animal oil and glycerin, or fatty acid composition derived from raw fat and oil and glycerin. Separation and purification can be performed after any reaction such as esterification reaction.

An oil and fat containing monoacylglycerol and diacylglycerol obtained by performing a transesterification reaction between an oil and fat containing triacylglycerol (raw oil and fat) and glycerin in the presence of a basic catalyst containing an alkali metal such as sodium ( Even if it is a case where it uses as A) component, the oil-fat composition of this invention is excellent in oxidation stability.
Moreover, even if fats and oils with higher content of diacylglycerol are used as the component (A), the fats and oils composition of the present invention is excellent in oxidation stability. More specifically, even if the fat and oil having a diacylglycerol content of 50 to 95% by mass, further 60 to 95% by mass, particularly 80 to 95% by mass is used as the component (A), The oil and fat composition is excellent in oxidation stability.

  Tocopherol, which is the component (B), is also known as vitamin E. The component (B) used in the present invention may be any type of α-, β-, γ-, and δ-tocopherols, and may be a mixture thereof. It is preferable from the viewpoint of improving oxidation stability. It is preferable that content of (delta) -tocopherol in (B) component is 20-80 mass%.

  The content of the component (B) in the oil and fat composition of the present invention is preferably 0.001 to 0.5% by mass from the viewpoint of improving the oxidation stability of the oil and fat component, and 0.005 to 0.1. It is more preferably mass%, more preferably 0.008 to 0.05 mass%, and particularly preferably 0.01 to 0.02 mass%.

  A commercially available tocopherol formulation etc. can be used as said (B) component. Moreover, when the tocopherol formulation to be used contains fats and oils, the fats and oils are contained in the fat and oil composition of the present invention as the component (A) in the present invention.

  The component (C) is a phospholipid component containing at least phosphatidylethanolamine (PE). The component (C) preferably contains a specific amount of a phospholipid not containing a nitrogen atom (nitrogen-free phospholipid: L). The component (C) preferably contains a specific amount of phosphatidylcholine (PC), but may not contain it.

The phospholipid that can be contained in the component (C) includes PE and PC, lyso form of PE and PC, phosphatidylinositol (PI), phosphatidylglycerol (PG), phosphatidic acid (PA), phosphatidylserine ( PS) and their lysates. Among these, phospholipids containing nitrogen atoms (nitrogen-containing phospholipids: Ln) include PC, PE and PS and their lyso forms, and nitrogen-free phospholipids include PI, PA, PG and these. The lyso form of is included.
The PA and its lyso form may be in a free acid form or a salt form.

The component (C) contains 0 to 0.65 parts by mass of the nitrogen-free phospholipid in 1 part by mass of the total amount of phospholipid (total amount of nitrogen-containing phospholipid and nitrogen-free phospholipid). From the viewpoint of improving the oxidative stability of the component, the ratio of the nitrogen-free phospholipid is preferably 0.11 to 0.6 parts by mass, more preferably 0.23 to 0.59 parts by mass, and still more preferably. 0.29 to 0.48 parts by mass.
Moreover, although the ratio of PE in the said (C) component is 0.2-1 mass part in the total amount of PE and PC of 1 mass part, the ratio of PE is preferable from a viewpoint of the oxidation stability improvement of an oil-fat component. Is 0.3 to 0.9 parts by mass, more preferably 0.34 to 0.8 parts by mass, still more preferably 0.35 to 0.6 parts by mass, and particularly preferably 0.37 to 0.9 parts by mass. 0.51 part by mass.

Although there is no restriction | limiting in particular in the preparation method of (C) component used for this invention, It can obtain by mixing commercially available natural lecithin formulation and a phospholipid formulation individually or in combination. Although there is no restriction | limiting in particular in the said natural lecithin, The lecithin derived from a plant seed, Preferably a soybean, rapeseed, a sunflower seed, and an egg yolk lecithin can be used conveniently. Examples of the phospholipid preparation include BMI-40L (manufactured by Kao Corporation) which is hydrolyzed lecithin and contains a large amount of PA, MC6060 (manufactured by NOF Corporation) which is a PE preparation, and ME6060 (NOF Corporation) which is a PC preparation. Etc.). In addition, when a natural lecithin formulation and a phospholipid formulation contain fats and oils components other than phospholipid, the said fats and oils component is contained in the fats and oils composition of this invention as said (A) component.
The phospholipid composition in the phospholipid composition can be measured by a usual method. An example of such a method is a method of performing partition chromatography using a carrier having an aminopropyl group.

  The content of the component (C) in the oil and fat composition of the present invention is preferably 0.005 to 1% by mass and 0.01 to 0.5% by mass from the viewpoint of improving the oxidation stability of the oil and fat component. %, More preferably 0.03 to 0.2% by mass, and particularly preferably 0.04 to 0.1% by mass.

  The oil and fat composition of the present invention may contain an emulsifier such as an organic acid monoacylglycerol, a polyglycerin fatty acid ester, a sucrose fatty acid ester, a sorbitan fatty acid ester, and a polyoxyethylene sorbitan fatty acid ester, if necessary.

  The oil and fat composition of the present invention is hardly oxidized and has excellent oxidation stability. Therefore, deterioration of the quality of the fat composition at the time of manufacture can be suppressed, and it can be stably stored for a long period of time. Moreover, the oxidation of the fats and oils at the time of use is also suppressed.

  The oil and fat composition of the present invention is a cooking oil, frying oil, oil for coating, oil for frozen dessert, fat and oil for dissolving a fat-soluble substance, drink, dessert, ice cream, dressing, topping, mayonnaise, grilled meat sauce, etc. Processed oils and fats; Processed foods and fats such as margarine and spreads; Processed fats and oils such as peanut butter, flying and baking shortenings; Processed foods such as potato chips, snacks, cakes, cookies, pie, bread and chocolate; It can be used for foaming oils and fats; bakery mix; processed meat products; frozen entrées;

  EXAMPLES Hereinafter, although this invention is demonstrated further in detail based on an Example, this invention is not limited to this.

Preparation Example Preparation of Oil and Fat [Preparation of Oil and Fat (I) by Chemical Reaction Method]
Rapeseed white oil (Nisshin Oilio Co., Ltd.) 1000 parts by mass (hereinafter simply referred to as “parts”), 26 parts of glycerin (Kao Co., Ltd.) are added, and sodium methoxide (Wako Pure Chemical Industries, Ltd. ) Was added to obtain an oil and fat containing monoacylglycerol and diacylglycerol. The obtained fats and oils were acid-treated (washed with a 10% aqueous citric acid solution), then washed with water (distilled water 3 times), and decolorized and deodorized according to conventional methods to obtain fats and oils (I).

[Preparation of fat (II) by enzymatic reaction method]
Transesterification by adding 26 parts of glycerin (manufactured by Kao Corporation) to 1000 parts of rapeseed white oil (manufactured by Nisshin Oilio Co., Ltd.), and adding lipase (manufactured by Novo Industry AS Co., Ltd.) as an esterifying enzyme. The oil and fat containing monoacylglycerol and diacylglycerol was obtained. The obtained fats and oils were acid-treated (washed with a 10% aqueous citric acid solution), then washed with water (distilled water three times), and decolorized and deodorized according to conventional methods to obtain fats and oils (II).

[Preparation of fat (III) by enzymatic reaction method]
Ester by adding 52 parts of glycerin (manufactured by Kao Corporation) to 1000 parts of rapeseed white squeezed oil (manufactured by Nisshin Oilio Co., Ltd.) and adding commercially available immobilized 1,3-position selective lipase (manufactured by Novozymes Japan). After performing an exchange reaction and filtering out the lipase preparation, the reaction-finished product was subjected to molecular distillation to remove fatty acid and monoacylglycerol, and decolorized and deodorized according to a conventional method to obtain an oil (III).

  The acylglycerol composition (mass%) of the fats (I) to (III) is shown in Table 1 below.

Method for analysis of acylglycerol composition:
To a glass sample bottle, 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, 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).

  The above fats and oils (I) to (III) contain tocopherols, various lecithin preparations, and various phospholipid preparations at concentrations (mass%) shown in Table 2 below to obtain 40 kinds of fats and oil compositions having different compositions. (Invention products (1) to (20) and comparative products (1) to (20)). Total fat and oil component amount, tocopherol amount and total phospholipid component amount (both mass%) in the obtained oil and fat composition, and phospholipid composition (mass%) in the total phospholipid component of the obtained fat and oil composition Are also shown in Table 2.

Analysis method of phospholipid composition:
A sample was mixed with a chloroform: methanol = 2: 1 (volume ratio) solution, and using a Wakosil 5NH ₂ column (φ4.0 mm × 150 mm, manufactured by Wako Pure Chemical Industries, Ltd.), ethanol: acetonitrile: 10 mM ammonium dihydrogen phosphate. = 65: 30: 5 (volume ratio) was determined based on the analysis result by high performance liquid chromatography using the eluent. The phospholipid component was detected by absorption at 210 nm.

  In Table 2, MTS-60S (trade name, manufactured by Archer Daniels Midland Company, consisting of 60% by mass of mixed tocopherol and 40% by mass of sunflower oil) is used as tocopherol, and lecithin deluxe (product name, manufactured by Nisshin Oillio Co., Ltd.) is used as soy lecithin. And 60% by mass of soybean lecithin and 40% by mass of soybean oil). Egg yolk lecithin manufactured by Wako Pure Chemical Industries, Ltd. (consisting of 60% by weight of egg yolk lecithin and 40% by weight of fats and oils) was used. BMI-40L (made by Kao Corporation) consists of 55% by weight hydrolyzed lecithin and 45% by weight corn oil, MC6060 (manufactured by Nippon Oil & Fats Co., Ltd.) is 99% by weight or more of dipalmitoylphosphatidylcholine, and ME6060 (manufactured by Nippon Oil & Fats Co., Ltd.) is dipalmitoyl. It consists of 99 mass% or more of phosphatidylethanolamine.

Test Example Oxidation stability test The oxidation stability of the oil and fat composition obtained above was evaluated by a CDM test (Conductometric Determination Method: Rancimat method). Specifically, in accordance with the standard oil and fat analysis test method 2.5.1.2 (edited by the Japan Oil Chemists' Society), air is blown into the oil and fat composition heated to 120 ° C., and the volatile decomposition product generated by oxidation is submerged in water. The time (hr) until the bending point at which the water conductivity rapidly changes was collected. The longer this time, that is, the higher the CDM value, the higher the oxidation stability of the oil and fat composition.
The results are shown in Table 2 above.

The fat (I) or (III) has a tendency to improve oxidation stability by containing a tocopherol and a phospholipid component, and the phospholipid component satisfies the requirements of (a) and (b) in the present invention. In the case of satisfying, oxidation stability was remarkably improved (comparison between comparative products (1) to (5) and comparative products (6) to (9), comparative products (6) to (9) and products of the present invention ( Comparison between 1) to (11) and comparison between comparison products (19) to (20) and the present invention products (19) to (20)).
In the case of the fat (II) having relatively high oxidative stability as compared with the fats (I) and (III), the oxidative stability of the fats and oils was not improved so much simply by containing the tocopherol and the phospholipid component. However, it was found that the oxidation stability was greatly improved by satisfying the requirements (a) and (b) in the present invention for the phospholipid component to be contained (Comparative products (10) to (14)). Comparison with comparison products (15) to (18) and comparison between comparison products (15) to (18) and products of the present invention (12) to (18)).

  Moreover, when the phospholipid component contained in fats and oils satisfies the requirements (c) and (d) in the present invention, the CDM rises to 4.8 hours or more (the products (1) and (4) of the present invention). To (6), (8), (9), (12), (15) to (17) and (19)), and the phospholipid component satisfies the requirements of (e) and (f) in the present invention. In some cases, it was also found that the CDM rises to 4.9 hours or more (the products of the present invention (1), (4), (8), (9), (12), (15), (17) And (19)).

  The difference of 1 hour in CDM corresponds to a difference of about 90 to 120 days when the oil and fat composition is stored at room temperature. Therefore, the oil-and-fat composition of the present invention exhibits excellent oxidative stability by containing tocopherol and a phospholipid component having a specific composition, and the quality is hardly deteriorated.

Claims (5)

(A) and monoacylglycerols, and diacylglycerol, fats and oils containing a triacylglycerol,
(B) Tocopherol, and (C) an oil and fat composition containing a phospholipid component that satisfies the following conditions (a) and (b) :
In the oil and fat composition, the monoacylglycerol content is 1 to 35% by mass, the diacylglycerol content is 5% by mass or more, the triacylglycerol content is 4 to 80% by mass, and (B) Oil and fat composition having a component content of 0.008 to 0.05% by mass and a component (C) content of 0.03 to 0.5% by mass :
(A) The ratio of the phospholipid which does not contain a nitrogen atom in 1 part by mass of the total amount of phospholipid is 0 to 0.65 part by mass,
(B) The ratio of phosphatidylethanolamine in the total amount of 1 part by mass of phosphatidylethanolamine and phosphatidylcholine is 0.2 to 1 part by mass. The fat and oil composition according to claim 1, wherein the component (C) satisfies the following conditions (c) and (d):
(C) The proportion of phospholipids not containing nitrogen atoms in 1 part by mass of the total amount of phospholipids is 0.11 to 0.6 parts by mass,
(D) The ratio of phosphatidylethanolamine in the total amount of 1 part by mass of phosphatidylethanolamine and phosphatidylcholine is 0.3 to 0.9 parts by mass. The fat and oil composition according to claim 2, wherein the component (C) satisfies the following conditions (e) and (f):
(E) The proportion of phospholipids not containing nitrogen atoms in 1 part by mass of the total amount of phospholipids is 0.23 to 0.59 parts by mass,
(F) The ratio of phosphatidylethanolamine in the total amount of 1 part by mass of phosphatidylethanolamine and phosphatidylcholine is 0.34 to 0.8 parts by mass. In the oil and fat composition, the monoacylglycerol content is 1 to 15% by mass, the diacylglycerol content is 25 to 85% by mass, the triacylglycerol content is 10 to 70% by mass, (B The fat according to any one of claims 1 to 3 , wherein the content of the component is 0.008 to 0.02 mass%, and the content of the component (C) is 0.04 to 0.2 mass%. Composition.   The fat and oil composition according to any one of claims 1 to 4, wherein the component (A) is obtained by a chemical reaction method.