JP6166983B2 - Method for producing refined fats and oils - Google Patents

Description

  The present invention relates to a method for producing a refined fat.

In recent years, interest in maintenance and promotion of health and prevention and treatment of diseases has increased, and many studies on the physiological functions of fish oil and its components, eicosapentaenoic acid (C20: 5, EPA) and docosahexaenoic acid (C22: 6, DHA) Has been done. Specifically, anti-arteriosclerosis action, brain function improvement action, visual function improvement action, anti-tumor action, anti-inflammatory action and the like have been reported (Non-patent Document 1). In 2005, the Ministry of Health, Labor and Welfare established a target intake (adult) of 1 g / day for EPA and DHA in total, and the use of fats and oils containing EPA and DHA at high concentrations is desired.
On the other hand, however, fats and oils containing these highly unsaturated fatty acids in a high concentration are extremely low in oxidative stability and easily generate deteriorated odors and off-flavors, so their practical use is remarkably limited.

Therefore, a technique for improving the oxidative stability of fats and oils has been studied. For example, a method of stabilizing fats and oils by adding roasted sesame oil, ascorbic acid ester and herbal extract to fats and oils containing polyunsaturated fatty acids (Patent Documents) 1), a lipophilic antioxidant (patent document 2) containing a bayberry extract, a rosemary extract and the like is known.
Among them, the rosemary extract is known to have high antioxidant properties, but there is a circumstance that the amount of addition must be limited because of its very strong aroma.
As a technique for suppressing odor while keeping the antioxidant property of rosemary extract, edible marine animal and vegetable oil is treated with silica in the presence or absence of carbon, and 0.2% or 0.4% rosemary extract There is known a method (Patent Document 3) in which vacuum vapor deodorization is performed at a temperature of 150 ° C or 190 ° C in the presence of water.

JP-A-2-189394 JP 2007-185138 A JP 2000-144168 A

However, in the above-described prior art, there has been a problem that an herbal odor derived from rosemary is likely to be generated when fats and oils to which a rosemary extract is added as it is are used for cooking. Moreover, even when the rosemary extract was deodorized by vacuum steam, the oil itself was heavy and sometimes had an oily odor. In addition, after storage, the fish may have a bad smell when cooked.
As described above, for fats and oils containing a large amount of eicosapentaenoic acid and docosahexaenoic acid, there has been a demand for refined fats and oils that are superior in flavor and can be used for cooking.

  Therefore, the present inventors have examined the purification process, and surprisingly, deodorization treatment in which water vapor is brought into contact with oil and fat under conditions such that the oil and fat containing a large amount of rosemary extract has a low heat history (mild). It was found that the herb odor derived from rosemary at the time of cooking can be reduced, and the oily odor and flavor deterioration at the time of cooking after storage can be suppressed. Furthermore, by examining the refined rosemary extract that has been subjected to the deodorization treatment, it has been found that it is important to establish deodorization conditions that leave more polyphenol in the rosemary extract.

  That is, in the present invention, the total content of eicosapentaenoic acid and docosahexaenoic acid in the total fatty acids constituting the oil and fat is 0.05 to 20% by mass, and the content of rosemary extract is 0.02 to 0.2% by mass. It is a manufacturing method of refined fats and oils which are%, Comprising: The manufacturing method including the process of performing the deodorizing process which makes water vapor contact the fats and oils containing a rosemary extract at less than 140 degreeC is provided.

  According to the present invention, the herb odor derived from rosemary in cooking, the deterioration odor of fish, and the oily odor are suppressed, and it can be made into a cooked product excellent in flavor, and a large amount of eicosapentaenoic acid and docosahexaenoic acid The refined fats and oils containing can be manufactured.

In the present invention, the total content of eicosapentaenoic acid and docosahexaenoic acid in the total fatty acids constituting the oil and fat is 0.05 to 20% by mass, and the content of the rosemary extract is 0.02 to 0.2% by mass. It is a manufacturing method of a certain refined fat and oil, and includes a step of performing a deodorizing treatment in which water vapor is brought into contact with the fat and oil containing a rosemary extract at less than 140 ° C.
The rosemary extract used in the present invention is an extract of Rosemary ( Rosmarinus officinalis L. ) belonging to the genus Mannenro of the family 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.

The use site of rosemary used for obtaining the rosemary extract is not particularly limited, and examples thereof include leaves, stems, buds, flowers, branches, roots, seeds, and the like, 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.
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; alcohols such as methanol and ethanol; subcritical or supercritical carbon dioxide; soybean oil, rapeseed oil, sunflower oil, palm oil, lard, etc. Edible oils and fats; and mixtures thereof.

  As the rosemary extract, a commercially available product, preferably one marketed as an antioxidant, more preferably one marketed as an antioxidant for foods and drinks can be used.

  The rosemary extract may be a crude product as long as it conforms to food-acceptable standards and exerts the effects of the present invention. You may combine and raise these purity. Examples of the purification means include organic solvent precipitation, centrifugation, ultrafiltration, adsorbent treatment, high performance liquid chromatograph, column chromatograph and the like.

  Edible fats and oils used as fats and oils to be subjected to deodorization treatment may be vegetable oils or animal fats. For example, soybean oil, rapeseed oil, safflower oil, rice oil, corn oil, sunflower oil, cottonseed oil, olive oil, sesame oil, peanut oil, oat 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, coconut oil, tea seed oil, borage oil, palm oil, palm olein, palm stearin, palm oil, palm kernel oil, Vegetable oils such as cocoa butter, monkey fat, shea fat, algae oil; animal fats such as fish oil, lard, beef tallow, butter fat; or fats such as transesterified oil, hydrogenated oil, fractionated oil, etc. be able to. These oils may be used alone or in combination as appropriate. Among these, from the viewpoint of usability, it is preferable to use liquid fats and oils excellent in low temperature resistance, and further, soybean oil, rapeseed oil, safflower oil, corn oil, sunflower oil, cottonseed oil, olive oil, sesame oil, peanut oil, pearl oil It is preferable to use one or more selected from plant seed oils such as wheat germ oil, perilla oil, flaxseed oil, and sesame oil, algal oil, and fish oil. 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.

  It is preferable to remove oil and fat to be subjected to deodorization treatment by filtering, centrifuging, or the like after oil is extracted from a plant or animal as a raw material. Next, it is preferable to degum by separating the gum by centrifugation or the like after adding water and optionally further acid and mixing. Moreover, after adding and mixing an alkali with fats and oils, it is preferable to deoxidize by washing and dehydrating. Further, it is preferable to perform decolorization by bringing the fats and oils into contact with an adsorbent such as activated clay or activated carbon and then separating the adsorbent by filtration or the like. These processes are preferably performed in the above order, but the order may be changed. In addition to this, the fats and oils may be subjected to wintering for separating the solid content at a low temperature in order to remove the wax content.

In the present invention, the substances constituting the oil and fat include not only triacylglycerol but also monoacylglycerol and diacylglycerol. That is, in the present invention, the fat / oil contains one or more of monoacylglycerol, diacylglycerol, and triacylglycerol.
The content of triacylglycerol in the fat / oil is preferably 15% by mass (hereinafter simply referred to as “%”) or more, more preferably 50% or more, further 75% or more, further 78% or more, further 88% or more, and further 90%. % Or more, more preferably 92% or more, more preferably 100% or less, further preferably 99.5% or less, and more preferably 99% or less from the viewpoint of industrial productivity of fats and oils.
In addition, the content of diacylglycerol in fats and oils may be 0%, but is preferably 0.1% or more, more preferably 0.2% or more, and preferably 85% or less, more preferably 50% or less, and further 25 % Or less, further 19% or less, further 9% or less, further 7% or less, and further 5% or less is preferable from the viewpoint of improving the flavor.
In addition, the content of monoacylglycerol in the oil 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 a salt thereof is preferably 5% or less in fats and oils, more preferably 0 to 2%, and further preferably 0 to 1% from the viewpoint of flavor and industrial productivity of fats and oils.

In the present invention, the method of bringing water vapor into contact with oil and fat includes vacuum steam distillation, and may be carried out by a batch system, a semi-continuous system, a continuous system, or the like. When the amount of fats and oils to be treated is small, it is preferable to use a batch type, and when it is large, use a semi-continuous type or a continuous type.
Examples of the semi-continuous apparatus include a guardler type deodorizing apparatus including a deodorizing tower having several trays. This device supplies fat and oil to be deodorized from the upper part, contacts the fat and water vapor or inert gas on the tray for an appropriate time, then lowers the fat and oil to the lower tray, and drops intermittently one after another. The processing is performed by moving while moving.
Examples of the continuous device include a thin film deodorizing device filled with a structure capable of bringing a thin film oil and fat into contact with water vapor.

  In the deodorization treatment, the temperature when bringing the oil and fat into contact with water vapor is less than 140 ° C. from the viewpoint of suppressing the decrease of polyphenols in the rosemary extract, but from the same point, 135 ° C. or less is preferable, and 130 ° C. The following is more preferable. Moreover, 80 degreeC or more is preferable from the point which suppresses the herbal odor derived from the rosemary at the time of using for cooking, 90 degreeC or more is further preferable, and also 100 degreeC or more is preferable. The temperature when bringing the oil and fat into contact with water vapor is preferably 80 ° C. or higher and lower than 140 ° C., more preferably 90 to 135 ° C., further 90 to 130 ° C., and further preferably 100 to 130 ° C. In addition, in this invention, the temperature at the time of making water vapor contact with fats and oils is the temperature of the fats and oils which make water vapor contact.

  The contact time between the fat and water vapor is preferably 3 to 180 minutes, more preferably 5 to 150 minutes, further 7 to 120 minutes, and further preferably 15 to 90 minutes, from the viewpoint of suppressing the decrease of polyphenols in the rosemary extract.

  Moreover, it is preferable that the pressure at the time of contacting fats and oils with water vapor | steam is 0.01-4.0 kPa and also 0.06-1.0 kPa from the point which reduces the herb odor derived from rosemary.

  It is preferable from the same point that the amount of water vapor brought into contact with the fat / oil is 0.3-20% / hr, more preferably 0.5-10% / hr with respect to the fat / oil.

In this invention, the manufacturing method of the refined fats and oils of the following (i) or (ii) can be mentioned as a preferable aspect.
In the present invention, the rosemary extract may have a pure content of about 100%, but may be diluted with the solvent used for extraction. The amount of rosemary extract in the present invention is based on the pure content of rosemary extract excluding the solvent used for dilution.
(i) The total content of eicosapentaenoic acid and docosahexaenoic acid in all fatty acids constituting the oil and fat is 0.05 to 20% by mass, and the content of the rosemary extract is 0.02 to 0.2% by mass. A method for producing refined fats and oils,
The total amount of eicosapentaenoic acid and docosahexaenoic acid in the total fatty acids constituting the fat is 0.05 to 20% by mass, and the fat and oil containing 0.02 to 0.2% by mass of rosemary extract The manufacturing method including the process of performing the deodorizing process which contacts water vapor | steam at less than ° C.
(ii) The total content of eicosapentaenoic acid and docosahexaenoic acid in all fatty acids constituting the fat is 0.05 to 20% by mass, and the content of the rosemary extract is 0.02 to 0.2% by mass. A method for producing refined fats and oils,
A step of performing a deodorizing treatment in which water vapor is brought into contact with the oil and fat containing the rosemary extract at less than 140 ° C .;
Manufacturing including the step of mixing the fats and oils that have been deodorized and other fats and oils, and adjusting the total content of eicosapentaenoic acid and docosahexaenoic acid in the total fatty acids constituting the fats and oils, and the content of the rosemary extract Method.

  The preferred range of the total content of eicosapentaenoic acid and docosahexaenoic acid in the total fatty acids constituting the fats and oils subjected to the deodorization treatment by the method (i) is the same as the preferred range in the purified fats and oils described later.

  In the method (i), the content of the rosemary extract in the fat and oil to be subjected to the deodorization treatment can be appropriately set within the range in which the content of the rosemary extract in the purified fat and oil falls within the above range. Is 0.02 to 0.2%, and is preferably 0.03% or more, and more preferably 0.04% or more from the viewpoint of antioxidant properties. Further, from the viewpoint of reducing the herb odor derived from the rosemary extract, 0.15% or less, further 0.1% or less, and further 0.08% or less are preferable. As for content of the rosemary extract in the fats and oils used for a deodorizing process, 0.03-0.15% is further preferable, 0.04-0.1%, Furthermore, 0.04-0.08% is preferable.

  In the method (i), the amount of polyphenol in the refined fat after deodorization is preferably less than that before deodorization. For example, the content of polyphenols in the refined oil after deodorization when 0.1% rosemary extract is added is preferably 14 ppm or more, more preferably 15 ppm or more, further 16 ppm or more, and further 17 ppm or more. Is preferred. Content of the polyphenol in fats and oils can be measured by the method as described in an Example.

The other fat mixed with the deodorized fat in the method (ii) includes one or more edible fats and oils used as the fat used in the deodorizing treatment. It is preferable that it has passed through refined fats and oils.
Moreover, the mixing ratio of the oil and fat which performed the deodorizing process and the other oil and fat can be set suitably.

  In the method (ii), the content of the rosemary extract in the fat and oil to be subjected to the deodorization treatment can be appropriately set, but from the viewpoint of antioxidant properties, 0.05% or more is preferable, and 0.1% or more is more preferable. Preferably, it is further 0.15% or more, more preferably 0.2% or more. Moreover, from the point which reduces the herb odor derived from a rosemary extract, 2.5% or less is preferable, Furthermore, 2% or less, Furthermore, 1.5% or less is preferable. The content of the rosemary extract in the fats and oils subjected to the deodorization treatment is preferably 0.05 to 2.5%, more preferably 0.1 to 2%, and further preferably 0.2% to 1.5%.

  In the method (ii), it is preferable that the amount of polyphenol in the fat after deodorization is smaller than that before deodorization. For example, the content of polyphenols in the oil and fat after deodorization when 0.8% rosemary extract is added is preferably 110 ppm or more, more preferably 120 ppm or more, and further preferably 130 ppm or more.

  The refined fats and oils obtained by the method of the present invention have a total content of eicosapentaenoic acid and docosahexaenoic acid in the total fatty acids constituting the fats and oils of 0.05 to 20%, but are further 0.1% or more, and more preferably 0.8. It is preferably 3% or more, more preferably 1% or more, and further preferably 1.5% or more from the viewpoint of physiological effects. Further, it is preferably 15% or less, further 12% or less, further 9% or less, and further 5% or less from the viewpoint of oxidation stability. The total content of eicosapentaenoic acid and docosahexaenoic acid with respect to all fatty acids constituting the oil and fat is 0.1 to 15%, further 0.3 to 12%, and further 1 to 2 from the viewpoints of both physiological effects and oxidation stability. It is preferably 9%, more preferably 1.5 to 5%. In addition, the fatty acid amount in this specification is a free fatty acid equivalent amount.

  In addition, the content of the rosemary extract in the refined fat is from 0.02 to 0.2%, but is preferably 0.03% or more, and more preferably 0.04% or more from the viewpoint of antioxidant properties. Moreover, from the point which reduces the herb odor derived from a rosemary extract, 0.15% or less, Furthermore 0.1% or less, Furthermore 0.08% or less is preferable. The content of the rosemary extract in the refined fat is preferably 0.03 to 0.15%, more preferably 0.04 to 0.1%, and further preferably 0.04 to 0.08%.

The refined fat and oil of the present invention has a mass ratio of the content of the rosemary extract in the refined fat with respect to the total content in the refined fat and oil of eicosapentaenoic acid and docosahexaenoic acid in all fatty acids constituting the fat [rosemary extract / (C20: 5 + C22: 6)] is preferably 5 × 10 ⁻³ or more, more preferably 8 × 10 ⁻³ or more, further 10 × 10 ⁻³ or more, and further 20 × 10 ⁻³ or more from the viewpoint of antioxidant properties. Further, 30 × 10 ⁻³ or more is preferable.

As a result of the treatment of the present invention, a purified fat and oil in which a large amount of polyphenol in the rosemary extract remains is obtained.
The content of polyphenol in the refined fat obtained by the method of the present invention is preferably 3 ppm or more, more preferably 5 ppm or more, and further preferably 7 ppm or more from the viewpoint of antioxidant properties. Moreover, 40 ppm or less is preferable from the point which suppresses discoloration of the cooking goods by polyphenol, Furthermore, 35 ppm or less, Furthermore, 30 ppm or less is preferable.

To the refined fats and oils obtained by the method of the present invention, an antioxidant other than the rosemary extract can be further added for the purpose of improving the storage stability and flavor stability as in the case of general edible fats and oils.
Moreover, the refined fats and oils obtained by the method of the present invention 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 oil for cooking cooking oils and fats, and also for cooking oils such as stir-fried vegetables and fried rice.

[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. It was measured by Society Official Method Ce 1f-96 (GLC method).
<GLC analysis conditions>
Column: CP-SIL88 50 m × 0.25 mm × 0.2 μm (Varian)
Carrier gas: 1.0 mL He / min
Injector: Split (1:40), T = 300 ° C.
Detector: FID, T = 300 ° C
Oven temperature: held at 150 ° C. for 5 minutes, then raised to 170 ° C. at 1 ° C./minute, raised to 200 ° C. at 1 ° C./minute, raised to 220 ° C. at 20 ° C./minute, held for 5 minutes

(3) Polyphenol content of fats and oils About 1 g of fats and oils was dissolved in 1 mL of hexane, and extracted with 1 mL of MeOH / water (8/2). Centrifugation was performed at 3500 rpm for 5 minutes to recover the MeOH phase. The extraction operation was repeated three times in total, and the recovered methanol phases were combined and washed with 1 mL of hexane. The hexane phase was removed by centrifuging at 3500 rpm for 5 minutes. The washing operation was repeated 3 times in total, and the remaining MeOH phase was used as a polyphenol-containing solution.
To the polyphenol-containing solution, 0.5 mL of Folin-Ciocalteu reagent (Sigma Aldrich) was added and reacted for 3 minutes, and then 1 mL of saturated aqueous sodium hydrogen carbonate solution was added. It diluted with water and left still for 1 hour, and the light absorbency in 725 nm was measured. Based on a calibration curve of caffeic acid prepared in advance, the amount of polyphenol (as an equivalent amount of caffeic acid) was determined.
The calibration curve was prepared by measuring the absorbance by the above method using caffeic acid having a known concentration.

〔material〕
Fats and oils 1 having the composition shown in Table 1 were used as the vegetable oil, and fats and oils 2 having the composition shown in Table 1 were used as the fish oil. Herbalox type HT-ONS (Kalsec, 40% pure rosemary extract) was used as a rosemary extract preparation.

Examples 1-5, Comparative Examples 1-4
[Preparation of fats and oils A to G]
Fats 1 or 2 and a rosemary extract were added to the Claisen flask at the ratios shown in Table 2, and steam deodorization treatment was performed under the conditions shown in Table 2 to obtain fats A to F.
Fats and oils G are a mixture of fats and oils 1 and a rosemary extract in the ratios shown in Table 2, and were not subjected to deodorization treatment. Table 2 shows analysis values of fats and oils A to G.

[Preparation of refined fats and oils]
In a beaker, fats and oils A to G, fats and oils 1 and / or fats and oils 2 were added at the ratios shown in Table 3, and mixed with stirring under a nitrogen atmosphere for 0.5 hours to obtain purified fats and oils.
Table 3 shows analytical values of the refined fats and oils.

[Taste evaluation]
10 g of the refined fat prepared in Examples and Comparative Examples was placed in a stainless steel dish, heated to 150 ° C. with a hot plate, and herbal odor derived from rosemary during heating was evaluated according to the following evaluation criteria. Moreover, the refined fats and oils prepared by the Example and the comparative example ate each person 1-2g, and evaluated the taste on the following evaluation criteria.
The evaluation of the preserved product was carried out by putting 20 g of the purified fat prepared in Examples and Comparative Examples in a 50 mL screw vial, sealing, storing at 60 ° C. for 3 days under light shielding, heating to 40 ° C. The fish deterioration odor during heating was evaluated according to the evaluation criteria.
Each evaluation was evaluated by five panelists, and the average score was used as the score. The results are shown in Table 3.
<Herbal odor derived from rosemary during heating>
5: I do not feel the herb smell derived from rosemary 4: I feel almost no herb smell derived from rosemary 3: I feel a little herb smell derived from rosemary 2: I feel the herb smell derived from rosemary 1: Strongly derived from rosemary <Taste> that feels herbal odor
5: Light and very clean 4: Slightly light and clean 3: Slightly heavy and slightly oily 2: Slightly heavy and slightly oily 1: Heavy, oily Fish odor of time>
5: Do not feel any fish deterioration odor 4: Do not feel fish deterioration odor 3: Feel slightly fish deterioration odor 2: Feel fish deterioration odor 1: Strongly feel fish deterioration odor

Examples 6-14, Comparative Examples 5-8
In the Claisen flask, the fat 1, fat 2 and rosemary extract were put in the ratio shown in Table 4 or Table 5, and steam deodorization treatment was performed under the conditions shown in Table 4 or 5 to obtain purified fat. Table 4 or Table 5 shows the analytical values of the refined fats and oils.
Table 4 or Table 5 shows the results of the same [flavor evaluation] as described above.

  As is clear from Tables 3 to 5, it is possible to leave more polyphenols in the rosemary extract while suppressing the herbal odor derived from rosemary during heating by performing deodorization treatment at less than 140 ° C. did it. Deterioration of flavor was suppressed even during heating after storage, and the taste of oil was good.

Claims (6)

  Of refined fats and oils in which the total content of eicosapentaenoic acid and docosahexaenoic acid in all fatty acids constituting the fat is 0.05 to 20% by mass, and the content of rosemary extract is 0.02 to 0.2% by mass It is a manufacturing method, Comprising: The manufacturing method including the process of performing the deodorizing process which makes water vapor contact the oil and fat containing a rosemary extract at less than 140 degreeC. The mass ratio of the content of the rosemary extract in the refined fat to the total content of the eicosapentaenoic acid and docosahexaenoic acid in the total fatty acids constituting the fat and oil [rosemary extract / (C20: 5 + C22: 6 )] Is 5 × 10 ⁻³ or more.   Deodorize fats and oils in which the total content of eicosapentaenoic acid and docosahexaenoic acid in all fatty acids constituting the fat is 0.05 to 20% by mass and the content of rosemary extract is 0.02 to 0.2% by mass The manufacturing method according to claim 1 or 2, which is used for processing. A step of performing a deodorizing treatment in which water vapor is brought into contact with the oil and fat containing the rosemary extract at less than 140 ° C .;
A process comprising mixing the fat and oil subjected to deodorization and other fats and oils, and adjusting the total content of eicosapentaenoic acid and docosahexaenoic acid in all fatty acids constituting the fat and oil, and the content of rosemary extract Item 3. The method according to Item 1 or 2.   The production method according to claim 4, wherein the content of the rosemary extract in the oil and fat to be subjected to the deodorization treatment is 0.05 to 2.5% by mass.   The manufacturing method according to any one of claims 1 to 5, wherein the deodorization treatment is performed by bringing water vapor into contact with the oil and fat at 90 to 135 ° C.