JP6817313B2 - Oil and fat composition for use in formula milk powder for childcare - Google Patents
Oil and fat composition for use in formula milk powder for childcare Download PDFInfo
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- JP6817313B2 JP6817313B2 JP2018537434A JP2018537434A JP6817313B2 JP 6817313 B2 JP6817313 B2 JP 6817313B2 JP 2018537434 A JP2018537434 A JP 2018537434A JP 2018537434 A JP2018537434 A JP 2018537434A JP 6817313 B2 JP6817313 B2 JP 6817313B2
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- oil
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- oils
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- 239000000203 mixture Substances 0.000 title claims description 101
- 235000013350 formula milk Nutrition 0.000 title claims description 37
- 239000000843 powder Substances 0.000 title claims description 11
- 239000003921 oil Substances 0.000 claims description 264
- 235000019198 oils Nutrition 0.000 claims description 264
- 239000003925 fat Substances 0.000 claims description 238
- 235000019197 fats Nutrition 0.000 claims description 237
- SSZWWUDQMAHNAQ-UHFFFAOYSA-N 3-chloropropane-1,2-diol Chemical compound OCC(O)CCl SSZWWUDQMAHNAQ-UHFFFAOYSA-N 0.000 claims description 46
- 239000000796 flavoring agent Substances 0.000 claims description 43
- 235000019634 flavors Nutrition 0.000 claims description 43
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 claims description 42
- CTKINSOISVBQLD-UHFFFAOYSA-N Glycidol Chemical compound OCC1CO1 CTKINSOISVBQLD-UHFFFAOYSA-N 0.000 claims description 36
- 230000001877 deodorizing effect Effects 0.000 claims description 33
- 235000019482 Palm oil Nutrition 0.000 claims description 30
- 239000002540 palm oil Substances 0.000 claims description 30
- 238000003860 storage Methods 0.000 claims description 27
- 239000002994 raw material Substances 0.000 claims description 23
- 235000020661 alpha-linolenic acid Nutrition 0.000 claims description 21
- 229960004488 linolenic acid Drugs 0.000 claims description 21
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 claims description 18
- 235000020778 linoleic acid Nutrition 0.000 claims description 18
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims description 18
- 238000004042 decolorization Methods 0.000 claims description 15
- 239000003346 palm kernel oil Substances 0.000 claims description 12
- 235000019865 palm kernel oil Nutrition 0.000 claims description 12
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 11
- 235000019485 Safflower oil Nutrition 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 9
- 235000005713 safflower oil Nutrition 0.000 claims description 9
- 239000003813 safflower oil Substances 0.000 claims description 9
- 235000019486 Sunflower oil Nutrition 0.000 claims description 8
- 238000004332 deodorization Methods 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000002600 sunflower oil Substances 0.000 claims description 8
- 235000014593 oils and fats Nutrition 0.000 claims description 7
- 235000012424 soybean oil Nutrition 0.000 claims description 6
- 239000003549 soybean oil Substances 0.000 claims description 6
- 235000019864 coconut oil Nutrition 0.000 claims description 4
- 239000003240 coconut oil Substances 0.000 claims description 4
- 235000005687 corn oil Nutrition 0.000 claims description 4
- 239000002285 corn oil Substances 0.000 claims description 4
- 235000021388 linseed oil Nutrition 0.000 claims description 4
- 239000000944 linseed oil Substances 0.000 claims description 4
- 235000011803 sesame oil Nutrition 0.000 claims description 4
- 239000008159 sesame oil Substances 0.000 claims description 4
- 238000009472 formulation Methods 0.000 claims 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 18
- 229930195729 fatty acid Natural products 0.000 description 18
- 239000000194 fatty acid Substances 0.000 description 18
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 17
- 238000004458 analytical method Methods 0.000 description 16
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 14
- 239000007864 aqueous solution Substances 0.000 description 14
- JHJLBTNAGRQEKS-UHFFFAOYSA-M sodium bromide Chemical compound [Na+].[Br-] JHJLBTNAGRQEKS-UHFFFAOYSA-M 0.000 description 14
- -1 fatty acid esters Chemical class 0.000 description 12
- 238000000034 method Methods 0.000 description 12
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 12
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- 239000011780 sodium chloride Substances 0.000 description 8
- 230000002378 acidificating effect Effects 0.000 description 7
- 238000006243 chemical reaction Methods 0.000 description 7
- 150000004665 fatty acids Chemical class 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 description 6
- 238000009826 distribution Methods 0.000 description 6
- 238000009313 farming Methods 0.000 description 6
- 235000020256 human milk Nutrition 0.000 description 6
- 210000004251 human milk Anatomy 0.000 description 6
- 239000012086 standard solution Substances 0.000 description 6
- HXITXNWTGFUOAU-UHFFFAOYSA-N phenylboronic acid Chemical compound OB(O)C1=CC=CC=C1 HXITXNWTGFUOAU-UHFFFAOYSA-N 0.000 description 5
- 238000005809 transesterification reaction Methods 0.000 description 5
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 4
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 4
- 239000004927 clay Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 239000011550 stock solution Substances 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 3
- OUQGOXCIUOCDNN-UHFFFAOYSA-N Glycidyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC1CO1 OUQGOXCIUOCDNN-UHFFFAOYSA-N 0.000 description 3
- BZLVMXJERCGZMT-UHFFFAOYSA-N Methyl tert-butyl ether Chemical compound COC(C)(C)C BZLVMXJERCGZMT-UHFFFAOYSA-N 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000037396 body weight Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 229910021642 ultra pure water Inorganic materials 0.000 description 3
- 239000012498 ultrapure water Substances 0.000 description 3
- 231100000716 Acceptable daily intake Toxicity 0.000 description 2
- 206010007269 Carcinogenicity Diseases 0.000 description 2
- NHTMVDHEPJAVLT-UHFFFAOYSA-N Isooctane Chemical compound CC(C)CC(C)(C)C NHTMVDHEPJAVLT-UHFFFAOYSA-N 0.000 description 2
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 235000021342 arachidonic acid Nutrition 0.000 description 2
- 229940114079 arachidonic acid Drugs 0.000 description 2
- 238000011088 calibration curve Methods 0.000 description 2
- 230000007670 carcinogenicity Effects 0.000 description 2
- 231100000260 carcinogenicity Toxicity 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000008131 children development Effects 0.000 description 2
- 238000012790 confirmation Methods 0.000 description 2
- 238000001212 derivatisation Methods 0.000 description 2
- 150000001982 diacylglycerols Chemical class 0.000 description 2
- JVSWJIKNEAIKJW-UHFFFAOYSA-N dimethyl-hexane Natural products CCCCCC(C)C JVSWJIKNEAIKJW-UHFFFAOYSA-N 0.000 description 2
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 2
- 229940090949 docosahexaenoic acid Drugs 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 235000004626 essential fatty acids Nutrition 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000021588 free fatty acids Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- VMPHSYLJUKZBJJ-UHFFFAOYSA-N lauric acid triglyceride Natural products CCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCC)COC(=O)CCCCCCCCCCC VMPHSYLJUKZBJJ-UHFFFAOYSA-N 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 239000000344 soap Substances 0.000 description 2
- SUBJHSREKVAVAR-UHFFFAOYSA-N sodium;methanol;methanolate Chemical compound [Na+].OC.[O-]C SUBJHSREKVAVAR-UHFFFAOYSA-N 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- SSZWWUDQMAHNAQ-UXXIZXEISA-N 3-chloro-1,1,2,3,3-pentadeuteriopropane-1,2-diol Chemical compound [2H]C([2H])(O)C([2H])(O)C([2H])([2H])Cl SSZWWUDQMAHNAQ-UXXIZXEISA-N 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 231100000946 Benchmark Dose Toxicity 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000010462 extra virgin olive oil Substances 0.000 description 1
- 235000021010 extra-virgin olive oil Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 210000002683 foot Anatomy 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000003317 industrial substance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000010813 internal standard method Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 238000012502 risk assessment Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000003828 vacuum filtration Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Edible Oils And Fats (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本発明は育児用調製粉乳に用いられる油脂組成物に関する。より詳しくは、育児用調製粉乳として適した栄養バランスを満たし、かつ育児用調製粉乳に用いられる油脂組成物として３−ＭＣＰＤ及びグリシドール及びそれらの脂肪酸エステルを充分に低下させた油脂組成物に関する。 The present invention relates to an oil / fat composition used for infant formula. More specifically, the present invention relates to an oil / fat composition which satisfies a nutritional balance suitable for infant formula and is sufficiently reduced in 3-MCPD and glycidol and their fatty acid esters as the oil / fat composition used in the infant formula.
食用油脂に含まれる３−ＭＣＰＤ（３−モノクロロプロパン−１,２−ジオール）脂肪酸エステルは、体内で代謝されて３−ＭＣＰＤが生成した場合は、その発がん性や毒性が疑われている。
一方、高濃度にＤＡＧ（ジアシルグリセロール）を含む油脂にはグリシドール脂肪酸エステルが含まれていることが報告されており、グリシドール脂肪酸エステルが体内で代謝されてグリシドールが生成した場合は、その発がん性や毒性が懸念されている。従って、食用油脂から３−ＭＣＰＤ、グリシドール及びそれらの脂肪酸エステルを低減することが望まれている。
特許文献１では、油脂をエステル交換してから酸性活性白土処理し、低い温度で脱臭することにより、３−ＭＣＰＤ及びグリシドール及びそれらの脂肪酸エステルを低減できることが記載されている。また特許文献１には、ＷＨＯ／ＦＡＯの発表では、３−ＭＣＰＤの一日許容摂取量（ＴＤＩ）は２μｇ／ｋｇ（体重）とされ、体重６０ｋｇの成人では、一日平均油脂摂取量を１２．５ｇとすると油脂中の３−ＭＣＰＤの許容濃度は９．６ｐｐｍとなることが記載されている。同様に、ドイツ連邦リスク評価研究所（ＢｆＲ）のデータでは、グリシドールの仮想的ベンチマーク用量下限値（ＢＭＤＬ１０）は４．０６ｍｇ／ｋｇ（体重）とされ、食品安全委員会が指標とする暴露マージンを１００００以上として計算すると、体重６０ｋｇの成人では、一日平均油脂摂取量を１２．５ｇとすると、油脂中のグリシドールの許容濃度は２．０ｐｐｍとなることが記載されている。When 3-MCPD (3-monochloropropane-1,2-diol) fatty acid ester contained in edible fats and oils is metabolized in the body to produce 3-MCPD, its carcinogenicity and toxicity are suspected.
On the other hand, it has been reported that fats and oils containing DAG (diacylglycerol) in high concentration contain glycidol fatty acid ester, and when glycidol fatty acid ester is metabolized in the body to produce glycidol, its carcinogenicity and There is concern about toxicity. Therefore, it is desired to reduce 3-MCPD, glycidol and their fatty acid esters from edible fats and oils.
Patent Document 1 describes that 3-MCPD, glycidol, and their fatty acid esters can be reduced by transesterifying fats and oils, treating them with acid-active clay, and deodorizing them at a low temperature. Further, in Patent Document 1, according to the publication of WHO / FAO, the acceptable daily intake (TDI) of 3-MCPD is 2 μg / kg (body weight), and the average daily intake of fats and oils is 12 for an adult weighing 60 kg. It is stated that the acceptable concentration of 3-MCPD in fats and oils is 9.6 ppm when the amount is 5.5 g. Similarly, according to data from the Federal Institute for Risk Assessment (BfR), the lower limit of the hypothetical benchmark dose (BMDL10) for glycidol is 4.06 mg / kg (body weight), which is the exposure margin indexed by the Food Safety Commission. It is described that the permissible concentration of glycidol in fats and oils is 2.0 ppm when the average daily intake of fats and oils is 12.5 g for an adult weighing 60 kg or more when calculated as 10,000 or more.
一方、母乳代替食品である育児用あるいは乳児用調製粉乳は、栄養学的に一定の基準を満たすことが日本国内においても国際的にも要求されている。ヒトの乳汁脂肪には、乳児の発育に必要なリノール酸、α−リノレン酸、アラキドン酸、ドコサヘキサエン酸等の必須脂肪酸が一定量含まれていることから、消費者庁（日本）による指導要領（消食表第２７７号（平成２３年６月２３日））には、乳児用調製粉乳たる表示の許可基準では、１００ｋｃａｌ当たりの組成として、脂質が４．４〜６．０ｇ、リノール酸が０．３〜１．４ｇであり、α−リノレン酸が０．０５ｇ以上であることが示されている。
特許文献２には、人乳類似油脂組成物として、特定の脂肪酸組成を有する油脂組成物を作成したことが開示されている。
また、特許文献３では、ランダム化パーム油またはランダム化パームオレイン油と他の油脂を組み合わせた油脂組成物が開示されており、乳児栄養食用の油脂組成物として用いることができることが記載されている。On the other hand, milk powders for childcare or infants, which are alternative foods for breast milk, are required to meet certain nutritional standards both in Japan and internationally. Since human milk fat contains a certain amount of essential fatty acids such as linoleic acid, α-linolenic acid, arachidonic acid, and docosahexaenoic acid, which are necessary for infant development, the guidelines given by the Consumer Affairs Agency (Japan) (Japan) According to the food consumption table No. 277 (June 23, 2011)), according to the permission criteria for labeling infant-prepared powdered milk, the composition per 100 kcal is 4.4 to 6.0 g of fat and 0. of linoleic acid. It is 3 to 1.4 g, and it is shown that α-linolenic acid is 0.05 g or more.
Patent Document 2 discloses that an oil / fat composition having a specific fatty acid composition was prepared as a human milk-like oil / fat composition.
Further, Patent Document 3 discloses an oil / fat composition in which randomized palm oil or randomized palm olein oil is combined with other oils and fats, and describes that it can be used as an oil / fat composition for infant nutritional food. ..
特許文献１に記載されているとおり、体重６０ｋｇの成人では、一日平均油脂摂取量を１２．５ｇとすると油脂由来の３−ＭＣＰＤの許容濃度は９．６ｐｐｍであり、グリシドールの許容濃度は２．０ｐｐｍになる。一方、乳幼児においては一日平均油脂摂取量及び体重が異なる。例えば、体重６ｋｇの乳幼児の一日平均油脂摂取量を３６．０ｇとすると、油脂組成物中の３−ＭＣＰＤの許容濃度は０．３３ｐｐｍであり、グリシドールの許容濃度は０．０７ｐｐｍである。よって、これらの許容濃度以下に３−ＭＣＰＤ及びグリシドールを低減することが望まれる。 As described in Patent Document 1, in an adult weighing 60 kg, the permissible concentration of 3-MCPD derived from fats and oils is 9.6 ppm and the permissible concentration of glycidol is 2 when the average daily intake of fats and oils is 12.5 g. It becomes 0.0 ppm. On the other hand, infants have different daily average fat intakes and body weights. For example, assuming that the average daily fat intake of an infant weighing 6 kg is 36.0 g, the permissible concentration of 3-MCPD in the fat composition is 0.33 ppm, and the permissible concentration of glycidol is 0.07 ppm. Therefore, it is desired to reduce 3-MCPD and glycidol below these permissible concentrations.
育児用調製粉乳に用いられる油脂組成物は、上述のとおりリノール酸やα−リノレン酸に一定の基準が定められており、又、母乳代替食品として、特許文献２に記載されるような特定の脂肪酸組成を有する必要がある。リノール酸やα−リノレン酸等の高度不飽和脂肪酸は一般的に酸化安定性が悪く、高温での流通により経時的に風味が劣化してしまう。
このため、これらの油脂組成物の流通は缶やコンテナの容器形態で、冷蔵（１〜１０℃）で行っているが、育児用調製粉乳に用いられる油脂組成物がパーム系あるいはラウリン系油脂を含む場合、この冷蔵温度での流通でも公知の低温での劣化臭が発生してしまうという問題がある。
よって、パーム系あるいはラウリン系油脂を含む育児用調製粉乳に用いられる油脂組成物は、冷蔵での流通時においても風味変化が発生しにくく、保存安定性を有する必要がある。
本明細書では、「保存安定性」は、冷蔵（１〜１０℃）での流通時に風味変化が発生しにくく、流通後も良好な風味を有することを意味する。
従って、本発明の課題は、３−ＭＣＰＤ及びグリシドール及びそれらの脂肪酸エステルの濃度が充分に低く、更に冷蔵での流通時に風味変化が発生しにくい、保存安定性に優れた、栄養学的に一定の基準を満たす育児用調製粉乳に用いられる油脂組成物を提供することである。As described above, the fat and oil composition used for infant formula has certain standards for linoleic acid and α-linolenic acid, and is a specific food substitute for breast milk as described in Patent Document 2. Must have a fatty acid composition. Highly unsaturated fatty acids such as linoleic acid and α-linolenic acid generally have poor oxidative stability, and their flavor deteriorates over time due to distribution at high temperatures.
For this reason, these fat and oil compositions are distributed in the form of cans and containers in a refrigerator (1 to 10 ° C.), but the fat and oil compositions used for infant formula are palm-based or laurin-based fats and oils. If it is contained, there is a problem that a known deteriorated odor at a low temperature is generated even in distribution at this refrigerating temperature.
Therefore, the fat and oil composition used for the infant formula containing palm-based or lauric-based fats and oils is less likely to cause a change in flavor even during distribution in a refrigerator, and needs to have storage stability.
As used herein, "storage stability" means that a change in flavor is unlikely to occur during distribution in a refrigerator (1 to 10 ° C.), and that the product has a good flavor even after distribution.
Therefore, the subject of the present invention is that the concentrations of 3-MCPD, glycidol and their fatty acid esters are sufficiently low, flavor changes are unlikely to occur during distribution in a refrigerator, excellent storage stability, and nutritionally constant. It is an object of the present invention to provide an oil / fat composition used for infant formula that meets the above criteria.
本発明の上記課題は、リノール酸及びα−リノレン酸を含み、３−ＭＣＰＤ濃度が０．３３ｐｐｍ以下でかつグリシドール濃度が０．１ｐｐｍ以下であり、保存安定性に優れた油脂組成物により達成され、かかる油脂組成物により、栄養、安全性及び保存安定性に優れた育児用調製粉乳に用いられる油脂組成物を提供しうる。 The above object of the present invention is achieved by an oil / fat composition containing linoleic acid and α-linolenic acid, having a 3-MCPD concentration of 0.33 ppm or less and a glycidol concentration of 0.1 ppm or less, and having excellent storage stability. , Such an oil / fat composition can provide an oil / fat composition used for infant formula having excellent nutrition, safety and storage stability.
本発明の他の態様は以下のとおりであってもよい。
[１] リノール酸及びα−リノレン酸を含む育児用調製粉乳に用いるための油脂組成物であって、３−モノクロロプロパン−１、２−ジオール（３−ＭＣＰＤ）濃度が０．３３ｐｐｍ以下でかつグリシドール濃度が０．１ｐｐｍ以下であり、冷蔵保存で風味変化が発生しにくい上記育児用調製粉乳用油脂組成物。
[２] 油脂組成物全質量に対し、リノール酸を５．０〜３２．０質量％の量で含み、かつα−リノレン酸を０．８質量％以上の量で含む、[１]に記載の育児用調製粉乳用油脂組成物。
[３] 冷蔵保存において、保存開始から少なくとも１週間後の風味が初期風味と比較して変化しない、[１]または[２]に記載の育児用調製粉乳用油脂組成物。
[４] 脱酸処理されたパーム油およびその分別油から選択される第１油脂を含む原料油脂を脱色・脱臭処理して得られた、[１]〜[３]のいずれか一項に記載の育児用調製粉乳用油脂組成物。
[５] 脱臭処理が２００℃以上２３０℃以下で行われた、[１]〜[４]のいずれか一項に記載の育児用調製粉乳用油脂組成物。
[６] 原料油脂がエステル交換されていない、[４]または[５]のいずれか一項に記載の育児用調製粉乳用油脂組成物。
[７] [１]〜[６]のいずれか一項に記載の育児用調製粉乳用油脂組成物を含む、育児用調製粉乳。
[８] [１]〜[６]のいずれか一項に記載の育児用調製粉乳用油脂組成物の製造方法であって、下記工程を含む方法：
(i) 脱酸処理されたパーム油およびその分別油から選択される第１油脂、及び第１油脂以外の任意に含まれる一または複数の他の油脂を混合した油脂を製造し、前記混合油脂を脱色処理し、その後前記脱色処理した油脂を２００℃以上２３０℃以下で脱臭処理する工程、または
(ii) 脱酸処理されたパーム油およびその分別油から選択される第１油脂、及び第１油脂以外の任意に含まれる一または複数の他の油脂を各々脱色処理し、その後前記脱色処理した油脂を２００℃以上２３０℃以下で各々脱臭処理して、前記脱臭処理された油脂を混合する工程。
[９] 工程(i)の混合油脂がエステル交換されておらず、かつ工程(ii)の脱酸処理されたパーム油およびその分別油から選択される第１油脂、及び第１油脂以外の任意に含まれる一または複数の他の油脂のいずれもエステル交換されていない、[８]記載の製造方法。Other aspects of the present invention may be as follows.
[1] An oil / fat composition for use in infant formula containing linoleic acid and α-linolenic acid, wherein the concentration of 3-monochloropropan-1,2-diol (3-MCPD) is 0.33 ppm or less. The above-mentioned oil / fat composition for infant formula having a glycidol concentration of 0.1 ppm or less and which is unlikely to cause a change in flavor when stored in a refrigerator.
[2] Described in [1], wherein linoleic acid is contained in an amount of 5.0 to 32.0% by mass and α-linolenic acid is contained in an amount of 0.8% by mass or more with respect to the total mass of the oil / fat composition. Preparation for childcare Oil and fat composition for milk powder.
[3] The oil / fat composition for infant formula according to [1] or [2], wherein the flavor does not change as compared with the initial flavor in refrigerated storage at least one week after the start of storage.
[4] Described in any one of [1] to [3], which is obtained by decolorizing and deodorizing a raw material fat or oil containing a first fat or oil selected from deoxidized palm oil and its fractionated oil. Preparation for childcare Oil and fat composition for milk powder.
[5] The oil / fat composition for infant formula according to any one of [1] to [4], wherein the deodorizing treatment is performed at 200 ° C. or higher and 230 ° C. or lower.
[6] The oil / fat composition for infant formula according to any one of [4] and [5], wherein the raw material oil / fat has not been transesterified.
[7] A formula for childcare, which comprises the oil / fat composition for formula for childcare according to any one of [1] to [6].
[8] The method for producing an oil / fat composition for infant formula according to any one of [1] to [6], which comprises the following steps:
(i) A first fat and oil selected from deoxidized palm oil and its fractionated oil, and one or more other fats and oils arbitrarily contained other than the first fat and oil are mixed to produce a mixed fat and oil. Is decolorized, and then the decolorized oil and fat is deodorized at 200 ° C. or higher and 230 ° C. or lower, or
(ii) The first fat and oil selected from the deoxidized palm oil and its fractionated oil, and one or more other fats and oils arbitrarily contained other than the first fat and oil were decolorized and then decolorized. A step of deodorizing each of the fats and oils at 200 ° C. or higher and 230 ° C. or lower, and mixing the deodorized fats and oils.
[9] Any other than the first fat and oil selected from the deoxidized palm oil and its fractionated oil in step (ii) in which the mixed fat and oil in step (i) has not been transesterified, and any other than the first fat and oil. [8] The production method according to [8], wherein none of the one or more other oils and fats contained in the above are transesterified.
本発明により、育児用調製粉乳として適した栄養バランス、特に一定量のリノール酸及びα−リノレン酸を有し、かつ安全性の観点から摂取を低減したい３−ＭＣＰＤ及びグリシドール及びそれらの脂肪酸エステル濃度が充分に低下しており、更に、育児用調製粉乳のための油脂組成物として保存安定性に優れている油脂組成物を製造することができる。 According to the present invention, 3-MCPD and glycidol and their fatty acid ester concentrations which have a nutritional balance suitable for infant formula, particularly a certain amount of linoleic acid and α-linolenic acid, and whose intake is desired to be reduced from the viewpoint of safety. Is sufficiently reduced, and further, it is possible to produce an oil / fat composition having excellent storage stability as an oil / fat composition for infant formula.
＜育児用調製粉乳に用いられる油脂組成物＞
本発明の油脂組成物は育児用調製粉乳に用いられる。
育児用調製粉乳とは、母乳の代替品として用いられる粉乳であり、出来る限り母乳の成分に近似させることが多い。ヒトの乳汁の主な成分としては、蛋白質、脂肪、糖質などがあり、脂肪には、乳児の発育に必要なリノール酸、α−リノレン酸、アラキドン酸、ドコサヘキサエン酸等の必須脂肪酸が一定量含まれている。
消費者庁では、乳児用調製粉乳たる表示の許可基準では、１００ｋｃａｌ当たりの組成として、脂質が４．４〜６．０ｇ、リノール酸が０．３〜１．４ｇであり、α−リノレン酸が０．０５ｇ以上であることを示している。本発明における「育児用調製粉乳に用いられる油脂組成物」とは、このような栄養基準を満たすための油脂組成物を意味している。<Fat composition used for formula milk powder for childcare>
The oil and fat composition of the present invention is used for infant formula.
Milk powder prepared for childcare is milk powder used as a substitute for breast milk, and is often approximated to the components of breast milk as much as possible. The main components of human milk are proteins, fats, sugars, etc. Fat contains a certain amount of essential fatty acids such as linoleic acid, α-linolenic acid, arachidonic acid, and docosahexaenoic acid, which are necessary for infant development. include.
According to the Consumer Affairs Agency, according to the permission criteria for labeling infant formula, the composition per 100 kcal is 4.4 to 6.0 g of lipid, 0.3 to 1.4 g of linoleic acid, and α-linolenic acid. It shows that it is 0.05 g or more. The "fat composition used for infant formula" in the present invention means a fat composition for satisfying such nutritional standards.
本発明の油脂組成物を用いた育児用調製粉乳は、リノール酸及びα−リノレン酸を含み、より好ましくは、１００ｋｃａｌ当たりの組成として、脂質４．４〜６．０ｇ、リノール酸を０．３〜１．４ｇの量で含み、かつα−リノレン酸を０．０５ｇ以上の量で含む。すなわち、油脂としてリノール酸を５．０〜３２．０質量％、α−リノレン酸を０．８質量％以上含むことが好ましい。
油脂中のリノール酸及びα−リノレン酸の量は様々な測定方法があるが、本明細書では、基準油脂分析法（「基準油脂分析試験法」（２０１３年版、日本油科学会発行）、２．４．２．２−２０１３ 脂肪酸組成 ＦＩＤ昇温ガスクロマトグラフ法）により測定した値を用いる。
油脂組成物中のリノール酸及びα−リノレン酸の比（リノール酸／α−リノレン酸）は、栄養学的な観点から、５〜１５の範囲であることが好ましい。The infant formula using the oil and fat composition of the present invention contains linoleic acid and α-linolenic acid, and more preferably, the composition per 100 kcal is 4.4 to 6.0 g of lipid and 0.3 of linoleic acid. It is contained in an amount of ~ 1.4 g and contains α-linolenic acid in an amount of 0.05 g or more. That is, it is preferable that the fat and oil contains 5.0 to 32.0% by mass of linoleic acid and 0.8% by mass or more of α-linolenic acid.
There are various measuring methods for the amount of linoleic acid and α-linolenic acid in fats and oils, but in this specification, the standard fats and oils analysis method (“Standard fats and oils analysis test method” (2013 edition, published by the Japan Oil Science Society)), 2 4.4.2.2-2013 Fatty acid composition FID temperature-increasing gas chromatograph method) is used.
The ratio of linoleic acid to α-linolenic acid (linoleic acid / α-linolenic acid) in the fat and oil composition is preferably in the range of 5 to 15 from the nutritional point of view.
本発明の育児用調製粉乳に用いられる油脂組成物は、３−ＭＣＰＤ濃度が０．３３ｐｐｍ以下でかつグリシドール濃度が０．１ｐｐｍ以下である。より好ましくは、３−ＭＣＰＤ濃度が０．２５ｐｐｍ以下、グリシドール濃度が０．０７ｐｐｍ以下である。 The fat and oil composition used in the infant formula of the present invention has a 3-MCPD concentration of 0.33 ppm or less and a glycidol concentration of 0.1 ppm or less. More preferably, the 3-MCPD concentration is 0.25 ppm or less, and the glycidol concentration is 0.07 ppm or less.
本発明の育児用調製粉乳に用いられる油脂組成物は、冷蔵保存で風味変化が発生しにくい。好ましくは、冷蔵保存で、保存開始から少なくとも１週間後の風味が初期風味と比較して変化しにくい。より好ましくは、冷蔵保存で少なくとも２週間風味が変化しにくく、更に好ましくは冷蔵保存で少なくとも３週間風味が変化しにくく、更により好ましくは冷蔵保存で少なくとも４週間風味が変化しにくい。
本明細書において風味変化とは、主に、低温保存時の劣化臭のことを意味する。本明細書において、「冷蔵保存で風味変化が発生しにくい」とは、冷蔵温度（１〜１０℃程度）で保存開始する前の初期風味と比較してほぼ変化が無い場合をいう。The fat and oil composition used in the infant formula of the present invention is unlikely to change in flavor when stored in a refrigerator. Preferably, in refrigerated storage, the flavor at least one week after the start of storage is less likely to change as compared to the initial flavor. More preferably, refrigerated storage does not change the flavor for at least 2 weeks, more preferably refrigerated storage does not change the flavor for at least 3 weeks, and even more preferably refrigerated storage does not change the flavor for at least 4 weeks.
In the present specification, the flavor change mainly means a deteriorated odor during low temperature storage. In the present specification, "the flavor change is unlikely to occur in refrigerated storage" means that there is almost no change in the initial flavor before the start of storage at the refrigerated temperature (about 1 to 10 ° C.).
「冷蔵保存で風味変化が発生しにくい」か否かについては、例えば以下の方法により試験を行うことができる。
１．１００ｍＬの褐色瓶に油脂組成物７０ｇを投入し、密閉（キャップ）をする。
２．１００ｍＬ褐色瓶に入れた油脂組成物を、５℃に設定された恒温槽に保存する。
３．保存開始から１週間、２週間、３週間、４週間、５週間、６週間で風味を確認する。
風味は、以下の基準に則り、初期風味と比較した５段階で評価する。
５点：風味変化無し
４点：僅かに風味変化あり
３点：明らかな風味変化あり
２点：劣化臭あり
１点：強い劣化臭あり
４.初期風味と比較して５点の場合には、風味変化が発生しにくいと判断する。Whether or not "flavor change is unlikely to occur during refrigerated storage" can be tested by, for example, the following method.
1. Put 70 g of the fat and oil composition in a 100 mL brown bottle and seal (cap).
2. Store the oil and fat composition in a 100 mL brown bottle in a constant temperature bath set at 5 ° C.
3. 3. The flavor is confirmed 1 week, 2 weeks, 3 weeks, 4 weeks, 5 weeks, and 6 weeks from the start of storage.
The flavor is evaluated on a 5-point scale compared with the initial flavor according to the following criteria.
5 points: No change in flavor 4 points: Slight change in flavor 3 points: Clear change in flavor
2 points: Deteriorated odor 1 point: Strong deteriorated odor 4. If 5 points are compared with the initial flavor, it is judged that the flavor change is unlikely to occur.
本発明の油脂組成物の原料油脂としては、製造された油脂組成物が上述した特性を満たすように選択して用いることができる。特に、リノール酸及びα−リノレン酸を上述の許可基準において含むように様々な油脂を組み合わせて用いることが好ましい。
例えば、パーム油、パームオレイン、パームダブルオレイン、パームステアリン、パームミッドフラクション等のパーム油の分別油、パーム核油、パーム核オレイン、パーム核ステアリン等のパーム核油の分別油、ヤシ油、大豆油、菜種油、コーン油、ヒマワリ油、サフラワー油、エゴマ油、アマニ油、ハイオレイックヒマワリ油、ハイオレイック菜種油、ハイオレイックサフラワー油、綿実油、米糠油、ゴマ油、オリーブ油、落花生油、カカオ油等の植物油や、魚油、牛脂、豚脂等の動物油等が挙げられ、又、これら油脂の分別油も使用することができる。As the raw material fat and oil of the fat and oil composition of the present invention, the produced fat and oil composition can be selected and used so as to satisfy the above-mentioned characteristics. In particular, it is preferable to use various fats and oils in combination so that linoleic acid and α-linolenic acid are contained in the above-mentioned permission criteria.
For example, separated oil of palm oil such as palm oil, palm olein, palm double olein, palm stear, palm mid fraction, separated oil of palm kernel oil, palm kernel olein, separated oil of palm kernel oil such as palm kernel stea, coconut oil, large Bean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, flaxseed oil, high oleic sunflower oil, high oleic rapeseed oil, high oleic safflower oil, cottonseed oil, rice bran oil, sesame oil, olive oil, peanut oil, cacao oil Examples include vegetable oils such as safflower oil, animal oils such as fish oil, beef fat, and pork fat, and fractionated oils of these fats and oils can also be used.
本発明の油脂組成物を製造するための原料油脂としては、脱酸処理されたパーム油およびその分別油から選択される第１油脂を含むことが好ましい。
脱酸処理では後述するようにアルカリ水溶液を使用することが通常であるが、アルカリ脱酸では、酸価の高いパーム油やラウリン酸を多く含むヤシ油、パーム核油は、多量の石けんが生成し、油も石けんと共にアルカリフーツとして除去されてしまうので、収量が低下するという問題があるため、蒸留法による精製などを用いることが多く、これらの油脂は通常脱酸処理がなされていない。The raw material oil / fat for producing the oil / fat composition of the present invention preferably contains a first oil / fat selected from deoxidized palm oil and its fractionated oil.
Alkaline aqueous solution is usually used for deoxidation treatment as described later, but alkaline deoxidation produces a large amount of soap in palm oil having a high acid value, coconut oil containing a large amount of lauric acid, and palm kernel oil. However, since oil is also removed as alkaline foots together with soap, there is a problem that the yield is lowered. Therefore, purification by a distillation method or the like is often used, and these fats and oils are not usually deoxidized.
本明細書において原料油脂に関して「脱酸処理されたパーム油」という場合には、少なくとも脱酸処理されていればよく、脱酸処理を行った後、公知の方法により脱色処理および／または脱臭処理が更になされていてもよい。好ましくは脱酸処理後、脱色処理及び脱臭処理を行った油脂である。本明細書では、原料油脂における脱酸処理後の脱色処理及び脱臭処理を、後の工程で行なわれる脱色処理及び脱臭処理と区別するために、前者を「第１脱色処理」及び「第１脱臭処理」と呼び、後者を「第２脱色処理」及び「第２脱臭処理」と呼ぶ場合がある。 In the present specification, the term "palm oil that has been deoxidized" with respect to the raw material oil and fat may be at least deoxidized, and after the deoxidization treatment, the decolorization treatment and / or the deodorization treatment is performed by a known method. May be further done. It is preferably an oil or fat that has been deoxidized and then decolorized and deodorized. In the present specification, in order to distinguish the decolorizing treatment and the deodorizing treatment after the deoxidizing treatment of the raw material fat and oil from the decolorizing treatment and the deodorizing treatment performed in the subsequent steps, the former is referred to as "first decolorizing treatment" and "first deodorizing treatment". It is called "treatment", and the latter may be called "second decolorization treatment" and "second deodorization treatment".
「脱酸処理」は、当該技術分野において公知の方法により行なうことができ、例えば、粗油を水酸化ナトリウム水溶液等のアルカリ水溶液により処理することにより行なうことができる。より具体的には、例えば約５％〜３０％程度の濃度のアルカリ水溶液を添加して処理してもよい。アルカリ添加量は、混入している遊離脂肪酸の量などによって適宜決定することができる。アルカリ水溶液で処理する時間は、アルカリ濃度や処理温度にもよるが１０〜３０分程度である。アルカリ水溶液で処理する温度は６０〜８０℃程度で行うことができるが、出来る限り低い温度で行うことが好ましい。例えば、７０〜７５℃で２０分程度撹拌することができる。あるいは８０〜９０℃程度の高温で行い、処理時間を短縮してもよい。 The "deoxidation treatment" can be carried out by a method known in the art, for example, by treating the crude oil with an alkaline aqueous solution such as an aqueous sodium hydroxide solution. More specifically, for example, an alkaline aqueous solution having a concentration of about 5% to 30% may be added for treatment. The amount of alkali added can be appropriately determined depending on the amount of free fatty acids mixed in and the like. The treatment time with an alkaline aqueous solution is about 10 to 30 minutes, although it depends on the alkali concentration and the treatment temperature. The temperature for treating with an alkaline aqueous solution can be about 60 to 80 ° C., but it is preferably carried out at the lowest possible temperature. For example, it can be stirred at 70 to 75 ° C. for about 20 minutes. Alternatively, it may be carried out at a high temperature of about 80 to 90 ° C. to shorten the processing time.
パーム油の分別油とは、パームオレイン、パームダブルオレイン、パームステアリン、パームミッドフラクション等のパーム油の分別により得られる油脂を意味する。好ましくは、パームオレイン、パームダブルオレインが挙げられる。
脱酸処理されたパーム油およびその分別油から選択される第１油脂を本発明の油脂組成物を製造するための原料油脂として使用することにより、３−ＭＣＰＤ濃度を育児用調製粉乳として充分に安全なレベルに低下することができ、冷蔵保存で風味変化が発生しにくい保存安定性に優れた油脂を得ることができる。Fractionated oil of palm oil means fats and oils obtained by fractionating palm oil such as palm olein, palm double olein, palm stearin, and palm mid fraction. Preferred examples include palm olein and palm double olein.
By using the first fat and oil selected from the deoxidized palm oil and the fractionated oil thereof as the raw material fat and oil for producing the fat and oil composition of the present invention, the 3-MCPD concentration can be sufficiently adjusted as infant formula. It is possible to obtain oils and fats that can be lowered to a safe level and have excellent storage stability in which flavor changes are unlikely to occur during refrigerated storage.
本発明の１つの態様において、本発明の油脂組成物を製造するための原料油脂中の第１油脂（脱酸処理されたパーム油およびその分別油から選択される油脂）の量は、油脂組成物全質量に対して５０質量％未満の量であることが好ましい。第１油脂の量は、油脂組成物全質量に対して４０質量％以下であることが更に好ましい。第１油脂は、油脂組成物全質量に対して２０質量％以上含まれることが好ましい。 In one aspect of the present invention, the amount of the first fat (fat selected from deoxidized palm oil and its fractionated oil) in the raw material fat for producing the fat composition of the present invention is the fat composition. The amount is preferably less than 50% by mass with respect to the total mass of the product. The amount of the first fat and oil is more preferably 40% by mass or less with respect to the total mass of the fat and oil composition. The first fat and oil is preferably contained in an amount of 20% by mass or more based on the total mass of the fat and oil composition.
本発明の他の態様において、本発明の油脂組成物を製造するための原料油脂として、第１油脂（脱酸処理されたパーム油およびその分別油から選択される油脂）以外にパーム核油またはその分別油を用いることが好ましい。パーム核油の分別油とは、パーム核オレイン、パーム核ステアリン等のパーム核油の分別により得られる油脂を意味する。好ましくは、パーム核オレインが挙げられる。
本発明の油脂組成物を製造するための原料油脂中の第１油脂とパーム核油またはその分別油の質量比は、２０／８０〜８０／２０であることが好ましく、３０／７０〜７０／３０であることが更に好ましく、４０／６０〜６０／４０であることがより更に好ましい。
本発明の更なる他の態様において、本発明の油脂組成物を製造するための原料油脂は、第１油脂とパーム核油またはその分別油に加えて、さらに他の油脂を含むものであってもよい。他の油脂としては、リノール酸及びα−リノレン酸が許可基準の範囲に入れば制限はなく、例えば、大豆油、菜種油、コーン油、ヒマワリ油、サフラワー油、エゴマ油、アマニ油、ハイオレイックヒマワリ油、ハイオレイック菜種油、ハイオレイックサフラワー油等が挙げられる。好ましくは、大豆油、菜種油である。In another aspect of the present invention, as the raw material fats and oils for producing the fats and oils composition of the present invention, palm kernel oil or fats and oils other than the first fats and oils (oils and fats selected from deoxidized palm oil and fractionated oils thereof) or It is preferable to use the fractionated oil. The fractionated oil of palm kernel oil means fats and oils obtained by fractionating palm kernel oil such as palm kernel olein and palm kernel stear. Preferably, palm kernel olein is mentioned.
The mass ratio of the first fat and oil to the palm kernel oil or its fractionated oil in the raw material fat and oil for producing the fat and oil composition of the present invention is preferably 20/80 to 80/20, preferably 30/70 to 70/70. It is more preferably 30 and even more preferably 40/60 to 60/40.
In still another aspect of the present invention, the raw material fats and oils for producing the fats and oils composition of the present invention include the first fats and oils and palm kernel oil or a fractionated oil thereof, and further other fats and oils. May be good. Other fats and oils are not limited as long as linoleic acid and α-linolenic acid fall within the permitted standards, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, egoma oil, flaxseed oil, hyole. Examples include squid sunflower oil, linoleic rapeseed oil, and linoleic safflower oil. Preferred are soybean oil and rapeseed oil.
本発明の更に他の態様では、本発明の油脂組成物を製造するための原料油脂は、脱酸処理されたパーム油およびその分別油から選択される第１油脂を含み、これ以外に一または複数の他の油脂を任意に含んでいてもよい。そのような油脂としては、リノール酸及びα−リノレン酸が目的の範囲に入れば制限はなく、例えば、ラウリン系油脂であるパーム核油およびその分別油、ヤシ油、液油である大豆油、菜種油、コーン油、ヒマワリ油、サフラワー油、エゴマ油、アマニ油、ハイオレイックヒマワリ油、ハイオレイック菜種油、ハイオレイックサフラワー油等が挙げられる。好ましくは、パーム核油およびその分別油、大豆油、菜種油である。
これらの油脂は、各々脱酸処理、脱色処理（第１脱色処理）及び脱臭処理（第１脱臭処理）がされていてもよい。In still another aspect of the present invention, the raw material fats and oils for producing the fats and oils composition of the present invention include a first fat and oil selected from deoxidized palm oil and a fractionated oil thereof, and one or more. It may optionally contain a plurality of other fats and oils. Such fats and oils are not limited as long as linoleic acid and α-linolenic acid fall within the target range. For example, palm kernel oil which is a laurin-based fat and oil and its fractionated oil, coconut oil, and soybean oil which is liquid oil. Examples include rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, flaxseed oil, high oleic sunflower oil, high oleic rapeseed oil, high oleic safflower oil and the like. Preferably, it is palm kernel oil and its fractionated oil, soybean oil, and rapeseed oil.
These fats and oils may be deoxidized, decolorized (first decolorized) and deodorized (first deodorized), respectively.
本発明の油脂組成物を製造するための原料油脂に、第１油脂以外に、さらに一または複数の他の油脂が含まれている場合、第１油脂と一または複数の他の油脂との質量比は、２０／８０〜８０／２０であることが好ましく、３０／７０〜７０／３０であることが更に好ましい。 When the raw material fat and oil for producing the fat and oil composition of the present invention contains one or more other fats and oils in addition to the first fat and oil, the mass of the first fat and oil and one or more other fats and oils. the ratio is preferably from 20/80 to 80/20, it is not further preferably 30 / 70-70 / 30.
本発明の他の態様では、本発明の油脂組成物は、脱酸処理されたパーム油およびその分別油から選択される第１油脂及び任意に含まれる一または複数の他の油脂の混合物からなる混合油脂から製造され、これらの混合油脂または各々の油脂として、脱色処理（第２脱色処理）及び脱臭処理（第２脱臭処理）される。脱臭処理は２００℃以上２３０℃以下で行なうことが好ましい。 In another aspect of the present invention, the fat and oil composition of the present invention comprises a first fat and oil selected from deoxidized palm oil and a fractionated oil thereof, and a mixture of one or more other fats and oils optionally contained. It is produced from mixed fats and oils, and these mixed fats and oils or each fat and oil are decolorized (second decolorizing treatment) and deodorized (second deodorizing treatment). The deodorizing treatment is preferably performed at 200 ° C. or higher and 230 ° C. or lower.
なお、本発明の油脂組成物はエステル交換してもしなくても用いることができるが、本発明の油脂組成物は、エステル交換をすることなく３−ＭＣＰＤ量を十分に低減できるため、エステル交換処理を行う必要がない。また、脱酸処理された油脂を原料油脂として用いた場合には、エステル交換により３−ＭＣＰＤ量が増える場合があるためエステル交換せずに用いることがより好ましい。脱酸処理された油脂をエステル交換すると、ジグリセリドや遊離脂肪酸が増加してしまう。ジグリセリドが増加した油脂を脱臭処理すると、３−ＭＣＰＤ量が増加するため、エステル交換油の３−ＭＣＰＤ量は、脱酸処理したエステル交換油の３−ＭＣＰＤ量よりも高くなってしまう。 The oil / fat composition of the present invention can be used with or without transesterification, but the oil / fat composition of the present invention can sufficiently reduce the amount of 3-MCPD without transesterification, so that the amount of 3-MCPD can be sufficiently reduced. No processing is required. Further, when the deoxidized fat or oil is used as the raw material fat or oil, the amount of 3-MCPD may increase due to transesterification, so it is more preferable to use the fat or oil without transesterification. Transesterification of deoxidized fats and oils increases diglycerides and free fatty acids. When the fat and oil with increased diglyceride is deodorized, the amount of 3-MCPD increases, so that the amount of 3-MCPD of the transesterified oil becomes higher than the amount of 3-MCPD of the deoxidized transesterified oil.
＜油脂組成物の製造方法＞
本発明の油脂組成物が上述した脱酸処理され、さらに任意に脱色処理（第１脱色処理）、脱臭処理（第１脱臭処理）されたパーム油およびその分別油を含む態様において、油脂組成物の製造方法は、下記工程を含む方法である。
(i) 脱酸処理されたパーム油およびその分別油から選択される第１油脂、及び第１油脂以外の任意に含まれる一または複数の他の油脂を混合した油脂を製造し、前記混合油脂を脱色処理（第２脱色処理）し、その後前記脱色処理した油脂を２００℃以上２３０℃以下で脱臭処理（第２脱臭処理）する工程、または
(ii) 脱酸処理されたパーム油およびその分別油から選択される第１油脂、及び第１油脂以外の任意に含まれる一または複数の他の油脂を各々脱色処理（第２脱色処理）し、その後前記脱色処理した油脂を２００℃以上２３０℃以下で各々脱臭処理（第２脱臭処理）して、前記脱臭処理された油脂を混合する工程。<Manufacturing method of oil and fat composition>
In an embodiment in which the oil / fat composition of the present invention contains the above-mentioned deoxidized, optionally decolorized (first decolorized), deodorized (first deodorized) palm oil and its fractionated oil, the oil / fat composition. The manufacturing method of is a method including the following steps.
(i) A first fat and oil selected from deoxidized palm oil and its fractionated oil, and one or more other fats and oils arbitrarily contained other than the first fat and oil are mixed to produce a mixed fat and oil. Is decolorized (second decolorizing treatment), and then the decolorized oil and fat is deodorized at 200 ° C. or higher and 230 ° C. or lower (second deodorizing treatment), or
(ii) The first fat and oil selected from the deoxidized palm oil and its fractionated oil, and one or more other fats and oils arbitrarily contained other than the first fat and oil are decolorized (second decolorization treatment). After that, the decolorized fats and oils are deodorized (second deodorizing treatment) at 200 ° C. or higher and 230 ° C. or lower, and the deodorized fats and oils are mixed.
本発明の製造方法のより好ましい態様としては、少なくとも以下の工程（１）〜工程（３）を経ることを特徴とする。各工程は、混合工程（１）、脱色処理工程（２）、脱臭処理工程（３）である。 A more preferable embodiment of the production method of the present invention is characterized in that at least the following steps (1) to (3) are performed. Each step is a mixing step (1), a decoloring treatment step (2), and a deodorizing treatment step (3).
＜混合工程（１）＞
脱酸処理されたパーム油およびその分別油から選択される第１油脂、及び任意に含まれる一または複数の他の油脂を配合して混合油脂を作成する。
ここで、第１油脂及び任意に含まれる他の油脂の各々を以下の脱色処理工程および脱臭処理工程を経た後で配合して混合油脂を作成してもよい。<Mixing step (1)>
A mixed fat is prepared by blending a first fat selected from deoxidized palm oil and a fractionated oil thereof, and one or more other fats and oils optionally contained.
Here, each of the first fat and oil and other fats and oils optionally contained may be blended after undergoing the following decolorization treatment step and deodorization treatment step to prepare a mixed fat and oil.
＜脱色処理工程（２）＞
工程（１）で得られた油脂を常法に従って脱色処理する。脱色処理に用いる吸着剤としては、好ましくは酸性活性白土を使用する。効率よく、短時間で脱色処理を行うために、９０〜１２０℃程度の温度に加熱し且つ減圧下（一般に６．７ｋＰａ以下）で混合攪拌を行うことが好適であり、処理量などによって異なるが、一般に３０分間程度、混合攪拌を行えばよい。<Decolorization process (2)>
The fats and oils obtained in the step (1) are decolorized according to a conventional method. As the adsorbent used for the decolorization treatment, preferably using acidic activated clay is used. In order to perform the decolorization treatment efficiently and in a short time, it is preferable to heat the temperature to about 90 to 120 ° C. and perform mixing and stirring under reduced pressure (generally 6.7 kPa or less), which varies depending on the treatment amount and the like. Generally, mixing and stirring may be performed for about 30 minutes.
＜脱臭処理工程（３）＞
脱臭処理工程は、温度条件（２００〜２３０℃）以外に特に制限はなく、食用油脂の脱臭に通常用いられている減圧水蒸気蒸留脱臭法でよい。
本発明においては、通常の油脂精製時の温度よりは低温、即ち好ましくは２００℃以上２３０℃以下、より好ましくは２１０℃以上２２０℃以下で脱臭工程を通すことでグリシドール濃度が０．１ｐｐｍ以下の油脂組成物を得ることができる。脱臭温度は、２００℃未満であれば更にグリシドールを低減できるが、油脂から十分に有臭成分を除去できず、商品性がなくなるので２００℃未満にするのは好ましくない。
一方、脱臭温度が２３０℃を超えると、グリシドールが増加するので好ましくない。特に、２６０℃以上にするとこれらの成分が著しく増加するので極めて好ましくない。<Deodorizing process (3)>
The deodorizing treatment step is not particularly limited except for the temperature condition (200 to 230 ° C.), and may be a reduced pressure steam distillation deodorizing method usually used for deodorizing edible oils and fats.
In the present invention, the glycidol concentration is 0.1 ppm or less by passing through the deodorizing step at a temperature lower than the temperature at the time of normal fat refining, that is, preferably 200 ° C. or higher and 230 ° C. or lower, more preferably 210 ° C. or higher and 220 ° C. or lower. An oil / fat composition can be obtained. If the deodorizing temperature is less than 200 ° C., glycidol can be further reduced, but it is not preferable to set the deodorizing temperature to less than 200 ° C. because odorous components cannot be sufficiently removed from fats and oils and the commercial value is lost.
On the other hand, if the deodorizing temperature exceeds 230 ° C., glycidol increases, which is not preferable. In particular, when the temperature is 260 ° C. or higher, these components increase remarkably, which is extremely unfavorable.
上記の製造方法により得られる油脂組成物は、脱臭処理工程の後においても３−ＭＣＰＤ及びグリシドール及びそれらの脂肪酸エステル濃度が低く、３−ＭＣＰＤ濃度を０．３３ｐｐｍ以下、グリシドール濃度を０．１ｐｐｍ以下まで低減され、かつ風味も良好である。
なお、油脂組成物中には、３−ＭＣＰＤ及びグリシドールはそれぞれ３−ＭＣＰＤ脂肪酸エステル及びグリシドール脂肪酸エステルの形態で存在しているが、本明細書では、これらを３−ＭＣＰＤ及びグリシドールとして測定した値を用いて、油脂組成物中の「３−ＭＣＰＤ濃度」、「グリシドール濃度」と表現している。The oil and fat composition obtained by the above production method has a low concentration of 3-MCPD and glycidol and their fatty acid esters even after the deodorizing treatment step, and has a 3-MCPD concentration of 0.33 ppm or less and a glycidol concentration of 0.1 ppm or less. It is reduced to and the flavor is also good.
In the fat and oil composition, 3-MCPD and glycidol are present in the form of 3-MCPD fatty acid ester and glycidol fatty acid ester, respectively, but in the present specification, these are measured values as 3-MCPD and glycidol. Is expressed as "3-MCPD concentration" and "glycidol concentration" in the fat and oil composition.
＜育児用調製粉乳＞
本発明の育児用調製粉乳は、上述した本発明の油脂組成物を含み、その他、育児用調製粉乳に含まれる任意の成分を含む。
任意の成分としては、例えば、たんぱく源、炭水化物源、ビタミン、ミネラル及びその他滋養要素等が挙げられる。
本発明の油脂組成物は、育児用調製粉乳中に、例えば１０〜３０質量％含有させることができるがこれに限定されるものではない。<Prepared milk powder for childcare>
The infant formula of the present invention contains the above-mentioned oil and fat composition of the present invention, and also contains any component contained in the formula for child care.
Optional ingredients include, for example, protein sources, carbohydrate sources, vitamins, minerals and other nourishing elements.
The oil and fat composition of the present invention can be contained, for example, 10 to 30% by mass in the infant formula, but is not limited thereto.
（実施例１）
脱酸・脱色（第１脱色）・脱臭（第１脱臭）処理されたパームオレイン（ＮＢＤパームオレイン）３５質量部、パーム核オレイン３０質量部、大豆油２０質量部及び菜種油１５質量部を混合し、油脂１００部に酸性活性白土（商品名：ガレオンアースＶ２、水澤化学工業製）を１．５質量部添加し、常圧下で、９０℃、６０分間脱色処理（第２脱色処理）を行った。酸性活性白土は、ろ紙（商品名：東洋ろ紙Ｎｏ．２、アドバンテック製）及びろ過助剤（商品名：シリカ＃６００Ｈ、中央シリカ株式会社製）を用いて減圧ろ過により取り除き脱色油を得た。この脱色油１５ｋｇを２１０℃、７５分、真空度０．４ｋＰａ以下、吹込み水蒸気量３．０％（対油重量％）の条件で脱臭処理（第２脱臭処理）を行い冷却時に２５ｐｐｍのクエン酸を添加し、脱臭油を得た。(Example 1)
35 parts by mass of deoxidized / decolorized (first decolorized) / deodorized (first deodorized) treated palm olein (NBD palm olein), 30 parts by mass of palm nucleus olein, 20 parts by mass of soybean oil and 15 parts by mass of rapeseed oil are mixed. , 1.5 parts by mass of acidic activated clay (trade name: Galeon Earth V2, manufactured by Mizusawa Industrial Chemicals) was added to 100 parts of oil and fat, and decolorization treatment (second decolorization treatment) was performed at 90 ° C. for 60 minutes under normal pressure. .. The acidic activated clay was removed by vacuum filtration using a filter paper (trade name: Toyo Filter Paper No. 2, manufactured by Advantech) and a filtration aid (trade name: Silica # 600H, manufactured by Chuo Silica Co., Ltd.) to obtain a decolorized oil. 15 kg of this decolorized oil is deodorized (second deodorizing treatment) under the conditions of 210 ° C., 75 minutes, a vacuum degree of 0.4 kPa or less, and a blown water vapor amount of 3.0% (weight% with respect to oil), and 25 ppm of citric acid is cooled. Acid was added to obtain a deodorizing oil.
（実施例２、３）
表１の記載に従った組成の油脂を実施例１と同様の条件で脱色、脱臭を行って、各油脂組成物を製造した。(Examples 2 and 3)
The fats and oils having the composition according to the description in Table 1 were decolorized and deodorized under the same conditions as in Example 1 to produce each fat and oil composition.
（比較例１、２、３）
ＮＢＤパームオレインの代わりに、脱色（第１脱色）・脱臭（第１脱臭）処理されたパームオレイン（ＲＢＤパームオレイン）を混合した他は、表１の記載に従った組成の油脂を実施例１と同様の条件で脱色、脱臭を行って、各油脂組成物を製造した。(Comparative Examples 1, 2, 3)
In addition to mixing NBD palm olein with decolorized (first decolorized) and deodorized (first deodorized) treated palm olein (RBD palm olein), oils and fats having a composition according to Table 1 were used in Example 1. Each oil and fat composition was produced by decolorizing and deodorizing under the same conditions as in the above.
実施例及び比較例で得られた各油脂について、３-ＭＣＰＤ及びグリシドール含有量を後述する分析方法で測定した。また、風味、保存試験（風味）、脂肪酸組成分析も行った。分析結果を表２に示す。 The contents of 3-MCPD and glycidol were measured for each of the fats and oils obtained in Examples and Comparative Examples by the analytical method described later. In addition, flavor, storage test (flavor), and fatty acid composition analysis were also performed. The analysis results are shown in Table 2.
（３−ＭＣＰＤ等の分析法）
「ＤＦＧ Ｓｔａｎｄａｒｄ Ｍｅｔｈｏｄｓ Ｓｅｃｔｉｏｎ Ｃ−Ｆａｔｓ Ｃ−ＩＶ １８（１０）」に従って測定した。
１．標準溶液
下記標準原液及び溶液は全て溶媒としてトルエンを用いた。
１）３−ＭＣＰＤ−１，２−パルミトイルエステル（和光純薬製、≧９８％）
３−ＭＣＰＤ−１，２−パルミトイルエステル標準原液（約１０００ｐｐｍ）
３−ＭＣＰＤ−１，２−パルミトイルエステル標準溶液（約４０ｐｐｍ）
２）ｄ５−３−ＭＣＰＤ−１，２−パルミトイルエステル（和光純薬製、≧９８％）
＊サロゲートとして使用
ｄ５−３−ＭＣＰＤ−１，２−パルミトイルエステル標準原液（約１０００ｐｐｍ）
ｄ５−３−ＭＣＰＤ−１，２−パルミトイルエステル標準溶液（約４０ｐｐｍ）
３）グリシジルステアレート（ＴＣＩ製、９６％≧）
グリシジルステアレート標準原液（約１０００ｐｐｍ）
グリシジルステアレート標準溶液（約４０ｐｐｍ）(Analytical method such as 3-MCPD)
It was measured according to "DFG Standard Methods Section C-Fats C-IV 18 (10)".
1. 1. Standard solution Toluene was used as the solvent for all of the following standard stock solutions and solutions.
1) 3-MCPD-1,2-palmitoyl ester (manufactured by Wako Pure Chemical Industries, Ltd., ≧ 98%)
3-MCPD-1,2-palmitoyl ester standard stock solution (about 1000 ppm)
3-MCPD-1,2-palmitoyl ester standard solution (about 40 ppm)
2) d5-3-MCPD-1,2-palmitoyl ester (manufactured by Wako Pure Chemical Industries, Ltd., ≧ 98%)
* Used as a surrogate d5-3-MCPD-1,2-palmitoyl ester standard stock solution (approx. 1000 ppm)
d5-3-MCPD-1,2-palmitoyl ester standard solution (about 40 ppm)
3) Glycidyl stearate (manufactured by TCI, 96% ≧)
Glycidyl stearate standard stock solution (approx. 1000 ppm)
Glycidyl stearate standard solution (about 40 ppm)
２．試薬
１）超純水
２）トルエン（関東化学製、残農用、５０００倍濃縮）
３）ｔ-ブチルメチルエーテル(t-BME) （関東化学製、残農用、５０００倍濃縮）
４）メタノール（関東化学製、残農用、５０００倍濃縮）
５）ヘキサン（関東化学製、残農用、５０００倍濃縮）
６）酢酸エチル（関東化学製、残農用、５０００倍濃縮）
７）ジエチルエーテル（関東化学製、残農用、５０００倍濃縮）
８）イソオクタン
９）ナトリウムメトキシド
１０）ナトリウムメトキシド-メタノール溶液（２５ｇ／Ｌ）：０．２５ｇをメタノールで１０ｍＬに定溶〈＊用事調製（水分により分解しやすいので長期保存は不可）〉
１１）塩化ナトリウム（関東化学製、特級）
１２）塩化ナトリウム溶液（ＮａＣｌ ２００ｇ／Ｌ溶液）：塩化ナトリウム ５０ｇを超純水で溶解し２５０ｍＬとする
１３）臭化ナトリウム（関東化学製、特級）
１４）臭化ナトリウム水溶液（ＮａＢｒ ６００ｇ／Ｌ溶液）
１５）硫酸（２５％、６Ｎ）：硫酸（９６％、３６Ｎ）を６倍に希釈
ｅｘ）超純水５０ｍＬに硫酸（９６％、３６Ｎ）を１０ｍＬ加えた後６０ｍＬに定容
１６）酸性塩化ナトリウム水溶液（２００ｇ／Ｌ）：塩化ナトリウム水溶液１Ｌに硫酸（２５％）３５ｍＬを加える
ｅｘ）塩化ナトリウム水溶液２０ｍＬ＋硫酸（２５％）７００μＬ
１７）酸性臭化ナトリウム水溶液（塩化物を含まない食塩水）：臭化ナトリウム水溶液（６００ｇ／Ｌ）１Ｌに硫酸（２５％）３５ｍＬを加える
ｅｘ）臭化ナトリウム水溶液２０ｍＬ＋硫酸（２５％）７００μＬ
１８）フェニルボロン酸（ＰＢＡ，フェニルほう酸）
１９）誘導体化試薬：フェニルボロン酸をジエチルエーテルに溶解し、沈殿のある飽和状態〈＊用事調製〉2. 2. Reagent 1) Ultrapure water 2) Toluene (manufactured by Kanto Chemical Co., Inc., for residual farming, 5000 times concentrated)
3) t-Butyl methyl ether (t-BME) (manufactured by Kanto Chemical Co., Inc., for residual farming, 5000 times concentrated)
4) Methanol (manufactured by Kanto Chemical Co., Inc., for residual farming, 5000 times concentrated)
5) Hexane (manufactured by Kanto Chemical Co., Inc., for residual farming, 5000 times concentrated)
6) Ethyl acetate (manufactured by Kanto Chemical Co., Inc., for residual farming, 5000 times concentrated)
7) Diethyl ether (manufactured by Kanto Chemical Co., Inc., for residual farming, 5000 times concentrated)
8) Isooctane 9) Sodium methoxide 10) Sodium methoxide-methanol solution (25 g / L): 0.25 g dissolved in 10 mL with methanol <* Preparation for use (long-term storage is not possible because it is easily decomposed by water)>
11) Sodium chloride (manufactured by Kanto Chemical Co., Inc., special grade)
12) Sodium chloride solution (NaCl 200 g / L solution): Dissolve 50 g of sodium chloride in ultrapure water to make 250 mL 13) Sodium bromide (Kanto Chemical Co., Inc., special grade)
14) Sodium bromide aqueous solution (NaBr 600 g / L solution)
15) Sulfuric acid (25%, 6N): Sulfuric acid (96%, 36N) diluted 6-fold ex) Add 10 mL of sulfuric acid (96%, 36N) to 50 mL of ultrapure water, and then add 10 mL to 60 mL. 16) Acidic sodium chloride Aqueous solution (200 g / L): Add 35 mL of sulfuric acid (25%) to 1 L of sodium chloride aqueous solution ex) 20 mL of sodium chloride aqueous solution + 700 μL of sulfuric acid (25%)
17) Acidic sodium bromide aqueous solution (chloride-free saline solution): Add 35 mL of sulfuric acid (25%) to 1 L of sodium bromide aqueous solution (600 g / L) ex) 20 mL of sodium bromide aqueous solution + 700 μL of sulfuric acid (25%)
18) Phenylboronic acid (PBA, phenylboric acid)
19) Derivatization reagent: Phenylboronic acid is dissolved in diethyl ether and saturated with precipitation <* Preparation for errands >
３．器具
１）パスツールピペット
２）メスシリンダー ２５ｍＬ、５０ｍＬ、１００ｍＬ
３）メスフラスコ ５ｍＬ、１０ｍＬ
４）ピペットマン Ｐ−５０００、Ｐ−１０００、Ｐ−２００
５）スクリューバイアル（ガラス製、１．５ｍＬ容）
６）シリンジ
７）フィルター（疎水性）3. 3. Instrument 1) Pasteur pipette 2) Graduated cylinder 25mL, 50mL, 100mL
3) Volumetric flask 5 mL, 10 mL
4) Pipetman P-5000, P-1000, P-200
5) Screw vial (glass, 1.5 mL volume)
6) Syringe 7) Filter (hydrophobic)
４．分析方法
１）試料１００ ｍｇ（±０．５ｍｇ）を１．５ｍＬスクリューバイアルに採取した。
２）サロゲートとしてｄ５−３−ＭＣＰＤ−１，２−パルミトイルエステル標準溶液（約５０ｐｐｍ）を１００μＬ、ｔ-ブチルメチルエーテルを１００μＬ添加し攪拌した。
※コンタミ確認のため、３−ＭＣＰＤ等が検出しない試料（ｅｘ．エクストラバージンオリーブ油）を分析した。また、スパイク試料にはサロゲートとともに３−ＭＣＰＤ−１，２−パルミトイルエステル標準溶液（約４０ｐｐｍ）を１００μＬ添加し回収率を確認した。
３）ナトリウムメトキシド−メタノール溶液を２００μＬ加え、攪拌した後、常温で３．５〜５．５分反応させた。
４）反応を止めるため、分析［Ａ］には酸性塩化ナトリウム水溶液を６００μＬ、分析［Ｂ］には酸性臭化ナトリウム水溶液を６００μＬ加えた。
５）ヘキサン６００μＬを加え攪拌した後、５分以上静置し、ヘキサン層を除去する。再びへキサン６００μＬを加え、同操作を繰り返した。
６）ジエチルエーテル／酢酸エチル（６：４）混液を６００μＬ加え、攪拌した後、硫酸ナトリウム（無水）入りのバイアルに溶媒層を回収した。同操作を更に２回繰り返した。
７）ＰＢＡ溶液を１００μＬ添加し誘導体化した後、窒素ガスを吹き付け乾固させた。
８）イソオクタン１ｍＬで再溶解し、フィルターろ過した後、ＧＣ／ＭＳにて測定を行った。4. Analytical method 1) 100 mg (± 0.5 mg) of the sample was collected in a 1.5 mL screw vial.
2) As a surrogate, 100 μL of d5-3-MCPD-1,2-palmitoyl ester standard solution (about 50 ppm) and 100 μL of t-butyl methyl ether were added and stirred.
* To confirm contamination, a sample (ex. Extra virgin olive oil) not detected by 3-MCPD etc. was analyzed. In addition, 100 μL of 3-MCPD-1,2-palmitoyl ester standard solution (about 40 ppm) was added to the spike sample together with surrogate, and the recovery rate was confirmed.
3) 200 μL of a sodium methoxide-methanol solution was added, and the mixture was stirred and then reacted at room temperature for 3.5 to 5.5 minutes.
4) In order to stop the reaction, 600 μL of an acidic sodium chloride aqueous solution was added to the analysis [A], and 600 μL of an acidic sodium bromide aqueous solution was added to the analysis [B].
5) After adding 600 μL of hexane and stirring, let stand for 5 minutes or more to remove the hexane layer. 600 μL of hexane was added again, and the same operation was repeated.
6) 600 μL of a mixed solution of diethyl ether / ethyl acetate (6: 4) was added, and the mixture was stirred, and then the solvent layer was recovered in a vial containing sodium sulfate (anhydrous). The same operation was repeated twice more.
7) 100 μL of PBA solution was added for derivatization, and then nitrogen gas was sprayed to dry the solution.
8) After redissolving with 1 mL of isooctane and filtering with a filter, measurement was performed by GC / MS.
５．装置・分析条件
装置：ＧＣ／ＭＳ（Ａｇｉｌｅｎｔ製５９７５Ｃ／７８９０Ａ）
カラム：ＤＢ−１７ＭＳ，内径０．２５ｍｍ×３０ｍ，膜厚 ０．２５μｍ
注入量：２μＬ
注入口温度：２４０℃
スプリットレス時間：１．５分
スプリット流量：２０ｍＬ／ｍｉｎ
キャリアガス：ヘリウム，１．２ｍＬ／ｍｉｎ，定流量
オーブン温度：８５℃（０．５ｍｉｎ）→６℃／ｍｉｎ→１５０℃→１２℃／ｍｉｎ→１８０℃→２５℃／ｍｉｎ→２８０℃（７ｍｉｎ）
イオン化：ＥＩ（ｐｏｓｉｔｉｖｅ）
測定イオン：３−ＭＣＰＤ ｍ／ｚ＝１４７（定量用）、１４６・１９６・１９８（確認用）
３−ＭＣＰＤ−ｄ５ ｍ／ｚ＝１５０（サロゲート）、１４９・２０１・２０３（確認用）
イオン源温度：２５０℃
四重極：１５０℃5. Equipment / Analytical conditions Equipment: GC / MS (Agilent 5975C / 7890A)
Column: DB-17MS, inner diameter 0.25 mm x 30 m, film thickness 0.25 μm
Injection volume: 2 μL
Injection temperature: 240 ° C
Splitless time: 1.5 minutes Split flow rate: 20 mL / min
Carrier gas: helium, 1.2 mL / min, constant flow oven temperature: 85 ° C (0.5 min) → 6 ° C / min → 150 ° C → 12 ° C / min → 180 ° C → 25 ° C / min → 280 ° C (7 min)
Ionization: EI (possive)
Measurement ion: 3-MCPD m / z = 147 (for quantification), 146, 196, 198 (for confirmation)
3-MCPD-d5 m / z = 150 (surrogate), 149, 201, 203 (for confirmation)
Ion source temperature: 250 ° C
Quadrupole: 150 ° C
６．定量方法
[内部標準法]
サロゲートとして添加したｄ５−３−ＭＣＰＤ−１，２−パルミトイルエステルをｄ５−３−ＭＣＰＤ濃度に換算し、３−ＭＣＰＤの面積値をサロゲートの面積値で割った面積比にサロゲート濃度を乗じて３−ＭＣＰＤ濃度を算出した。
定量値＝サロゲート濃度×３−ＭＣＰＤ面積値／サロゲート面積値
上記で得られた定量値を試料採取量で除して、試料中濃度を求めた。
３−ＭＣＰＤ量［ｐｐｍ］＝定量値[μｇ／Ｌ]／試料採取量[ｍｇ]
※分析［Ａ］では３−ＭＣＰＤ―ＦＳ量、分析［Ｂ］ではグリシドールを除去した３−ＭＣＰＤ量が求められる。
分析［Ａ］・分析［Ｂ］それぞれの測定結果より、３−ＭＣＰＤ―ＦＳ量より３−ＭＣＰＤ量を減じ、グリシドール変換係数を乗じてグリシドール量を算出した。
グリシドール量［ppm］＝（３−ＭＣＰＤ―ＦＳ量［Ａ］ − ３−ＭＣＰＤ量［Ｂ］）×グリシドール変換係数ｔ 6. Quantitative method
[Internal standard method]
The d5-3-MCPD-1,2-palmitoyl ester added as a surrogate was converted to the d5-3-MCPD concentration, and the area ratio of 3-MCPD divided by the surrogate area value was multiplied by the surrogate concentration 3 -MCPD concentration was calculated.
Quantitative value = surrogate concentration × 3-MCPD area value / surrogate area value The quantitative value obtained above was divided by the sampling amount to obtain the concentration in the sample.
3-MCPD amount [ppm] = quantitative value [μg / L] / sampling amount [mg]
* Analysis [A] determines the amount of 3-MCPD-FS, and analysis [B] determines the amount of 3-MCPD from which glycidol has been removed.
From the measurement results of Analysis [A] and Analysis [B], the amount of 3-MCPD was subtracted from the amount of 3-MCPD-FS and multiplied by the glycidol conversion coefficient to calculate the amount of glycidol.
Glycidol amount [ppm] = (3-MCPD-FS amount [A] -3-MCPD amount [B]) x glycidol conversion coefficient t
〈グリシドール変換係数の算出〉
グリシドールから３−ＭＣＰＤへの変換係数は塩化物存在下［Ａ］で検量線を作成して算出される。コンタミしていない油脂試料にグリシドール（グリシドールエステルとして）を複数濃度添加し、分析［Ａ］に従って処理した。結果として得られる検量線ｙ＝ｍｘ＋ｎの傾きの逆数はグリシドール変換係数ｔと等しい。
グリシドール変換係数ｔ＝１／ｍ<Calculation of glycidol conversion coefficient>
The conversion coefficient from glycidol to 3-MCPD is calculated by creating a calibration curve in the presence of chloride [A]. Glycidol (as a glycidol ester) at a plurality of concentrations was added to the non-contaminated oil / fat sample, and the sample was treated according to the analysis [A]. The reciprocal of the slope of the resulting calibration curve y = mx + n is equal to the glycidol conversion coefficient t.
Glycidol conversion coefficient t = 1 / m
（保存試験（風味）方法）
１．１００ｍＬの褐色瓶に油脂組成物７０ｇを投入し、密閉（キャップ）をした。
２．１００ｍＬ褐色瓶に入れた油脂組成物を、５℃に設定された恒温槽に保存した。
３．保存開始から１週間、２週間、３週間、４週間、５週間、６週間での風味を確認した。
風味は、以下の基準に則り、初期風味と比較した５段階で評価した。評価は７人で行ない、平均値を四捨五入した値を表に示した。
５点：風味変化無し
４点：僅かに風味変化あり
３点：明らかな風味変化あり
２点：劣化臭あり
１点：強い劣化臭あり(Preservation test (flavor) method)
1. 70 g of the oil / fat composition was put into a 100 mL brown bottle and sealed (capped).
2. The oil and fat composition in a 100 mL brown bottle was stored in a constant temperature bath set at 5 ° C.
3. 3. The flavor was confirmed at 1 week, 2 weeks, 3 weeks, 4 weeks, 5 weeks, and 6 weeks from the start of storage.
The flavor was evaluated on a 5-point scale compared with the initial flavor according to the following criteria. The evaluation was performed by 7 people, and the values rounded off are shown in the table.
5 points: No change in flavor 4 points: Slight change in flavor 3 points: Clear change in flavor 2 points: Deteriorated odor 1 point: Strong deteriorated odor
（脂肪酸組成の分析方法）
脂肪酸組成を基準油脂分析法（２．４．２．２−２０１３ 脂肪酸組成 ＦＩＤ昇温ガスクロマトグラフ法）により分析した。(Analysis method of fatty acid composition)
The fatty acid composition was analyzed by a reference fat analysis method (2.4.2.2-2013 fatty acid composition FID heated gas chromatograph method).
（結果）
実施例１〜３の油脂はいずれも５℃で６週間風味変化が無く、保存安定性に優れたものであった。
これに対し、実施例１、３と同じ原料油脂組成であるがＮＢＤパームオレインを使用していない比較例１、３の油脂組成物は５℃で４週間で風味変化が発生しており、保存安定性に優れておらず、３−ＭＣＰＤが許容濃度を大きく上回るものであった。また、実施例２と同じ原料油脂組成であるが、ＮＢＤパームオレインを使用していない比較例２の油脂組成物は、５℃で３週間で風味変化が発生しており、保存安定性に優れておらず、３−ＭＣＰＤが許容濃度を大きく上回るものであった。(result)
All of the fats and oils of Examples 1 to 3 had no change in flavor at 5 ° C. for 6 weeks and were excellent in storage stability.
On the other hand, the fat and oil compositions of Comparative Examples 1 and 3 which had the same raw material fat and oil composition as in Examples 1 and 3 but did not use NBD palm olein had a flavor change at 5 ° C. for 4 weeks and were stored. The stability was not excellent, and 3-MCPD was much higher than the permissible concentration. Further, the fat and oil composition of Comparative Example 2 which has the same raw material fat and oil composition as in Example 2 but does not use NBD palm olein has a flavor change at 5 ° C. for 3 weeks and is excellent in storage stability. However, 3-MCPD was much higher than the permissible concentration.
Claims (8)
(A)脱酸処理され、脱色処理及び脱臭処理されたパーム油およびその分別油から選択される第１油脂と、(B)脱色処理及び脱臭処理（１９０〜２１０℃の温度の脱臭処理を除く）された、第１油脂以外の一または複数の他の油脂とを含む原料油脂（前記油脂はいずれもエステル交換されていない）を第２脱色処理及び第２脱臭処理した油脂からなるか、または
(C)脱酸処理され、脱色処理及び脱臭処理されたパーム油およびその分別油から選択される第１油脂を第２脱色処理及び第２脱臭処理した油脂と、(D)脱色処理及び脱臭処理（１９０〜２１０℃の温度の脱臭処理を除く）された、第１油脂以外の一または複数の他の油脂（前記油脂はいずれもエステル交換されていない）とを混合した油脂からなり、
(A)脱酸処理され、脱色処理及び脱臭処理されたパーム油およびその分別油から選択される第１油脂の量または(C)脱酸処理され、脱色処理及び脱臭処理されたパーム油およびその分別油から選択される第１油脂を第２脱色処理及び第２脱臭処理した油脂の量が、油脂組成物全質量に対して２０質量％以上４０質量％以下であり、
(B)脱色処理及び脱臭処理（１９０〜２１０℃の温度の脱臭処理を除く）された、第１油脂以外の一または複数の他の油脂または(D)脱色処理及び脱臭処理（１９０〜２１０℃の温度の脱臭処理を除く）された、第１油脂以外の一または複数の他の油脂が、パーム核油またはその分別油、ヤシ油、大豆油、菜種油、コーン油、ヒマワリ油、サフラワー油、エゴマ油、アマニ油、ハイオレイックヒマワリ油、ハイオレイック菜種油、及びハイオレイックサフラワー油からなる群から選択されかつ少なくともパーム核油またはその分別油を含み、
前記第２脱臭処理が２００℃以上２２０℃以下で行われており、かつ
３−モノクロロプロパン−１、２−ジオール（３−ＭＣＰＤ）濃度が０．３３ｐｐｍ以下でかつグリシドール濃度が０．１ｐｐｍ以下であり、冷蔵保存（１〜１０℃）で風味変化が発生しにくい上記育児用調製粉乳用油脂組成物。 An oil / fat composition for use in infant formula containing linoleic acid and α-linolenic acid.
(A) First oil and fat selected from palm oil that has been deoxidized , decolorized and deodorized, and its fractionated oil, and (B) decolorized and deodorized (excluding deodorizing at a temperature of 190 to 210 ° C). ) Consists of a second decolorizing treatment and a second deodorizing treatment of the raw material fats and oils containing one or more other fats and oils other than the first fats and oils (none of the above fats and oils have been transesterified), or
(C) The first fat and oil selected from the deoxidized , decolorized and deodorized palm oil and its fractionated oil are subjected to the second decolorization treatment and the second deodorization treatment, and (D) the decolorization treatment and deodorization treatment. It consists of a mixture of one or more other fats and oils ( excluding the deodorizing treatment at a temperature of 190 to 210 ° C.) other than the first fat and oil (none of the above fats and oils have been transesterified).
The amount of the first fat or oil selected from (A) deoxidized , decolorized and deodorized palm oil and its fractionated oil, or (C) deoxidized , decolorized and deodorized palm oil and its fraction. The amount of the first fat and oil selected from the fractionated oils subjected to the second decolorization treatment and the second deodorization treatment is 20% by mass or more and 40% by mass or less with respect to the total mass of the fats and oils composition.
One or more other oils and fats other than the first oil and fat that have been (B) decolorized and deodorized (excluding deodorizing at a temperature of 190 to 210 ° C.) or (D) decolorized and deodorized (190 to 210 ° C.) One or more other fats and oils other than the first fat and oil , which have been deodorized at the same temperature, are palm kernel oil or its fractionated oil , coconut oil, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil. Selected from the group consisting of sesame oil, flaxseed oil, high oleic sunflower oil, high oleic rapeseed oil, and high oleic safflower oil and containing at least palm kernel oil or its fractionated oil .
The second deodorizing treatment is performed at 200 ° C. or higher and 220 ° C. or lower, and the 3-monochloropropane-1,2-diol (3-MCPD) concentration is 0.33 ppm or less and the glycidol concentration is 0.1 ppm or less. The above-mentioned oil / fat composition for infant formula, which is less likely to cause a change in flavor when stored in a refrigerator (1 to 10 ° C.).
(i) (A)脱酸処理され、脱色処理及び脱臭処理されたパーム油およびその分別油から選択される第１油脂と、(B)脱色処理及び脱臭処理（１９０〜２１０℃の温度の脱臭処理を除く）された、第１油脂以外の一または複数の他の油脂とを混合して原料油脂（前記油脂はいずれもエステル交換されていない）を製造し、前記混合原料油脂を第２脱色処理し、その後前記第２脱色処理した油脂を２００℃以上２２０℃以下で第２脱臭処理する工程、または
(ii) (C)脱酸処理され、脱色処理及び脱臭処理されたパーム油およびその分別油から選択される第１油脂（前記油脂はエステル交換されていない）を第２脱色処理し、前記第２脱色処理した油脂を２００℃以上２２０℃以下で第２脱臭処理して油脂を製造し、及び(D)第１油脂以外の一または複数の他の油脂を脱色処理及び脱臭処理（１９０〜２１０℃の温度の脱臭処理を除く）して油脂を製造し（前記油脂はいずれもエステル交換されていない）、前記油脂（C）と（D）を混合する工程。 The method for producing an oil / fat composition for infant formula according to any one of claims 1 to 5, which includes the following steps:
(i) (A) First oil and fat selected from deoxidized , decolorized and deodorized palm oil and its fractionated oil, and (B) decolorized and deodorized (deodorizing at a temperature of 190 to 210 ° C ). The raw material fat ( excluding the treatment) is mixed with one or more other fats and oils other than the first fat and oil to produce a raw material fat and oil (none of the above fats and oils have been transesterified), and the mixed raw material fat and oil is second decolorized. The step of performing the second deodorization treatment of the second decolorized oil and fat at 200 ° C. or higher and 220 ° C. or lower, or
(ii) (C) The first oil and fat selected from the deoxidized , decolorized and deodorized palm oil and its fractionated oil (the oil and fat have not been transesterified) is subjected to a second decolorization treatment, and the first oil and fat is subjected to the second decolorization treatment. 2 Decolorized fats and oils are secondly deodorized at 200 ° C. or higher and 220 ° C. or lower to produce fats and oils , and (D) one or more other fats and oils other than the first fats and oils are decolorized and deodorized (190 to 210). A step of producing fats and oils ( excluding deodorizing treatment at a temperature of ° C.) (none of the fats and oils have been transesterified ), and mixing the fats and oils (C) and (D) .
(i) (A)脱酸処理され、脱色処理及び脱臭処理されたパーム油およびその分別油から選択される第１油脂と、(B)脱色処理及び脱臭処理（１９０〜２１０℃の温度の脱臭処理を除く）された、第１油脂以外の一または複数の他の油脂とを混合して原料油脂（前記油脂はいずれもエステル交換されていない）を製造し、前記混合原料油脂を第２脱色処理し、その後前記第２脱色処理した油脂を２００℃以上２２０℃以下で第２脱臭処理する工程。 The method for producing an oil / fat composition for infant formula according to any one of claims 1 to 5 , which includes the following steps:
(i) (A) First oil and fat selected from deoxidized , decolorized and deodorized palm oil and its fractionated oil, and (B) decolorized and deodorized (deodorizing at a temperature of 190 to 210 ° C ). The raw material fat ( excluding the treatment) is mixed with one or more other fats and oils other than the first fat and oil to produce a raw material fat and oil (none of the above fats and oils have been transesterified), and the mixed raw material fat and oil is second decolorized. A step of treating and then performing a second deodorizing treatment of the second decolorized oil / fat at 200 ° C. or higher and 220 ° C. or lower.
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