JP6821249B2 - Cooking oil - Google Patents
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- JP6821249B2 JP6821249B2 JP2016242962A JP2016242962A JP6821249B2 JP 6821249 B2 JP6821249 B2 JP 6821249B2 JP 2016242962 A JP2016242962 A JP 2016242962A JP 2016242962 A JP2016242962 A JP 2016242962A JP 6821249 B2 JP6821249 B2 JP 6821249B2
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- 239000008162 cooking oil Substances 0.000 title claims description 12
- 239000004006 olive oil Substances 0.000 claims description 86
- 235000008390 olive oil Nutrition 0.000 claims description 85
- 150000004667 medium chain fatty acids Chemical class 0.000 claims description 45
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 43
- 239000008157 edible vegetable oil Substances 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 15
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 claims description 10
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 235000019633 pungent taste Nutrition 0.000 claims description 7
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 description 34
- 235000019198 oils Nutrition 0.000 description 34
- 239000000796 flavoring agent Substances 0.000 description 30
- 235000019634 flavors Nutrition 0.000 description 30
- 235000014113 dietary fatty acids Nutrition 0.000 description 17
- 229930195729 fatty acid Natural products 0.000 description 17
- 239000000194 fatty acid Substances 0.000 description 17
- 150000004665 fatty acids Chemical class 0.000 description 16
- 239000003925 fat Substances 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 12
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 12
- 239000000470 constituent Substances 0.000 description 10
- 239000000203 mixture Substances 0.000 description 7
- 150000004668 long chain fatty acids Chemical class 0.000 description 6
- 235000019484 Rapeseed oil Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000005809 transesterification reaction Methods 0.000 description 5
- 240000007817 Olea europaea Species 0.000 description 4
- 239000010462 extra virgin olive oil Substances 0.000 description 4
- 235000021010 extra-virgin olive oil Nutrition 0.000 description 4
- 239000010464 refined olive oil Substances 0.000 description 4
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 3
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 3
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 3
- 239000005642 Oleic acid Substances 0.000 description 3
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 3
- 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 description 3
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 3
- 125000004432 carbon atom Chemical group C* 0.000 description 3
- 238000006482 condensation reaction Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 3
- 229960004488 linolenic acid Drugs 0.000 description 3
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 3
- ACXGEQOZKSSXKV-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O.CCCCCCCC(O)=O ACXGEQOZKSSXKV-UHFFFAOYSA-N 0.000 description 3
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 3
- 239000010463 virgin olive oil Substances 0.000 description 3
- WWZKQHOCKIZLMA-UHFFFAOYSA-N Caprylic acid Natural products CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 2
- 101000937642 Homo sapiens Malonyl-CoA-acyl carrier protein transacylase, mitochondrial Proteins 0.000 description 2
- 101000590830 Homo sapiens Monocarboxylate transporter 1 Proteins 0.000 description 2
- 101000577115 Homo sapiens Monocarboxylate transporter 2 Proteins 0.000 description 2
- 102100034068 Monocarboxylate transporter 1 Human genes 0.000 description 2
- 102100025272 Monocarboxylate transporter 2 Human genes 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 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
- 239000003054 catalyst Substances 0.000 description 2
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000012020 french fries Nutrition 0.000 description 2
- 239000008169 grapeseed oil Substances 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229960002446 octanoic acid Drugs 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 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 1
- 235000021357 Behenic acid Nutrition 0.000 description 1
- 235000019487 Hazelnut oil Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 235000018330 Macadamia integrifolia Nutrition 0.000 description 1
- 240000000912 Macadamia tetraphylla Species 0.000 description 1
- 235000003800 Macadamia tetraphylla Nutrition 0.000 description 1
- 235000001412 Mediterranean diet Nutrition 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 102220645376 Sodium- and chloride-dependent betaine transporter_C10R_mutation Human genes 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 229940116226 behenic acid Drugs 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000021324 borage oil Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000010495 camellia oil Substances 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- NXMUXTAGFPJGTQ-UHFFFAOYSA-N decanoic acid;octanoic acid Chemical compound CCCCCCCC(O)=O.CCCCCCCCCC(O)=O NXMUXTAGFPJGTQ-UHFFFAOYSA-N 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 125000004185 ester group Chemical group 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000010468 hazelnut oil Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- ZILMEHNWSRQIEH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O.CCCCCC(O)=O ZILMEHNWSRQIEH-UHFFFAOYSA-N 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 239000010461 other edible oil Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000008171 pumpkin seed oil Substances 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 125000005480 straight-chain fatty acid group Chemical group 0.000 description 1
- 125000005472 straight-chain saturated fatty acid group Chemical group 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 239000010497 wheat germ oil Substances 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
Description
本発明は、オリーブ油の風味に優れ、生食に適した食用油に関する。 The present invention relates to an edible oil having an excellent flavor of olive oil and suitable for raw food.
オリーブ油は、その独特の風味が、日本人に必ずしも馴染みのある食用油ではなかった。しかし、オリーブ油の健康機能が広く知られるようになり、地中海食ブームも手伝って、オリーブ油の風味を楽しむ使い方が徐々に受け入れられるようになった。近年、日本でのオリーブ油の消費は増加している。 Olive oil was not always an edible oil familiar to Japanese people because of its unique flavor. However, the health functions of olive oil have become widely known, and with the help of the Mediterranean diet boom, the use of enjoying the flavor of olive oil has gradually become accepted. In recent years, the consumption of olive oil in Japan has been increasing.
オリーブ油の風味は、オリーブの産地や収穫時期によって大きく異なる。こうした風味の違いも含めて、オリーブ油の風味を楽しむのには、オリーブ油を加熱しない「生食」が適している。例えば、オリーブ油をそのまま、またはドレッシングとして、サラダやマリネに使用する場合などである。しかし、オリーブ油の風味が違うために、料理が期待した風味に仕上がらなかったという事態が生じることがある。特に、大量生産する市販のドレッシングなどの場合、オリーブ油の風味はばらつきが少なく安定していることが望まれる。 The flavor of olive oil varies greatly depending on the origin and harvest time of olives. In order to enjoy the flavor of olive oil, including these differences in flavor, "raw food" that does not heat olive oil is suitable. For example, when olive oil is used as it is or as a dressing for salads and marinades. However, due to the different flavors of olive oil, it may happen that the dish does not have the expected flavor. In particular, in the case of mass-produced commercially available dressings, it is desired that the flavor of olive oil is stable with little variation.
オリーブ油の風味を調整する方法としては、未精製のオリーブオイルと精製オリーブオイルとを調合する方法が知られている。また、特許文献１には、未精製のオリーブオイルと高オレイン酸低リノレン酸菜種油とを含有する食用油が記載されており、特許文献２には、未精製のオリーブオイルと精製グレープシードオイルとを含有する食用油が記載されている。 As a method for adjusting the flavor of olive oil, a method of blending unrefined olive oil and refined olive oil is known. Further, Patent Document 1 describes an edible oil containing unrefined olive oil and high oleic acid and low linolenic acid rapeseed oil, and Patent Document 2 describes unrefined olive oil and refined grape seed oil. Cooking oils containing the above are listed.
しかし、上記の未精製のオリーブオイルと特定の精製植物油とを調合する方法は、未精製のオリーブオイルの風味を、多少なりとも希釈する。したがって、オリーブ油本来の風味を維持するものはない。 However, the above method of blending unrefined olive oil with a particular refined vegetable oil dilutes the flavor of the unrefined olive oil to some extent. Therefore, nothing maintains the original flavor of olive oil.
本発明の課題は、オリーブ油の風味の発現に優れ、生食に適した食用油を提供することである。 An object of the present invention is to provide an edible oil which is excellent in expressing the flavor of olive oil and is suitable for raw food.
本発明者らは、上記課題を解決するために鋭意検討を行った。その結果、オリーブ油に中鎖脂肪酸含有トリグリセリドを特定の比率で調合することにより、オリーブ油の風味が維持ないし強化されることを見出した。これにより、本発明は完成された。 The present inventors have conducted diligent studies to solve the above problems. As a result, it was found that the flavor of olive oil is maintained or enhanced by blending medium-chain fatty acid-containing triglyceride with olive oil in a specific ratio. Thereby, the present invention was completed.
すなわち、本発明は以下のものを提供する。
（１）中鎖脂肪酸含有トリグリセリドとオリーブ油とを、０．１：９９．９〜６０：４０の質量比で含有する食用油。
（２）前記中鎖脂肪酸含有トリグリセリドに占める中鎖脂肪酸トリグリセリドの含有量が、３０〜１００質量％である、（１）の食用油。
（３）前記中鎖脂肪酸含有トリグリセリドを構成する中鎖脂肪酸の全量に占めるカプリン酸の含有量が、２０〜１００質量％である、（１）または（２）の食用油。
（４）中鎖脂肪酸含有トリグリセリドとオリーブ油とを、０．１：９９．９〜３０：７０の質量比で含有する、（１）〜（３）の何れか１つの食用油。
（５）中鎖脂肪酸含有トリグリセリドとオリーブ油とを、４０：６０〜６０：４０の質量比で含有する、（１）〜（３）の何れか１つの食用油。
（６）（１）〜（５）の何れか１つの食用油を含む食品。
（７）中鎖脂肪酸含有トリグリセリドとオリーブ油とを、０．１：９９．９〜３０：７０の質量比で配合する、オリーブ油の辛みを強める方法。
（８）中鎖脂肪酸含有トリグリセリドとオリーブ油とを、４０：６０〜６０：４０の質量比で配合する、オリーブ油の香りを維持する方法。
That is, the present invention provides the following.
(1) An edible oil containing medium-chain fatty acid-containing triglyceride and olive oil in a mass ratio of 0.1: 99.9 to 60:40.
(2) The edible oil according to (1), wherein the content of the medium-chain fatty acid triglyceride in the medium-chain fatty acid-containing triglyceride is 30 to 100% by mass.
(3) The edible oil according to (1) or (2), wherein the content of capric acid in the total amount of the medium-chain fatty acids constituting the medium-chain fatty acid-containing triglyceride is 20 to 100% by mass.
(4) An edible oil according to any one of (1) to (3), which contains a medium-chain fatty acid-containing triglyceride and olive oil in a mass ratio of 0.1: 99.9 to 30:70.
(5) An edible oil according to any one of (1) to (3), which contains a medium-chain fatty acid-containing triglyceride and olive oil in a mass ratio of 40:60 to 60:40.
(6) A food containing any one of the cooking oils (1) to (5).
(7) A method for enhancing the spiciness of olive oil by blending medium-chain fatty acid-containing triglyceride and olive oil in a mass ratio of 0.1: 99.9 to 30:70.
(8) A method for maintaining the scent of olive oil by blending medium-chain fatty acid-containing triglyceride and olive oil in a mass ratio of 40:60 to 60:40.
本発明によると、オリーブ油の風味の発現に優れ、生食に適した食用油が提供される。また、本発明によると、オリーブ油の辛みを強める方法が提供される。また、本発明によると、オリーブ油の香りを維持する方法が提供される。 According to the present invention, an edible oil that is excellent in expressing the flavor of olive oil and is suitable for raw food is provided. Further, according to the present invention, a method for increasing the spiciness of olive oil is provided. Also, according to the present invention, there is provided a method of maintaining the scent of olive oil.
〔本発明の実施の形態に係る食用油〕
本発明の実施の形態に係る食用油は、中鎖脂肪酸含有トリグリセリドとオリーブ油とを、０．１：９９．９〜６０：４０の質量比で含有する食用油である。
[Cooking oil according to the embodiment of the present invention]
The edible oil according to the embodiment of the present invention is an edible oil containing medium-chain fatty acid-containing triglyceride and olive oil in a mass ratio of 0.1: 99.9 to 60:40.
（オリーブ油）
本発明の実施の形態に係る食用油に含有されるオリーブ油としては、例えば、エキストラバージンオリーブオイル、バージンオリーブオイル、オーディナリーバージンオリーブオイルなどの未精製のオリーブ油が挙げられる。なお、上記オリーブ油の名称は、国際オリーブオイル協会（International Olive Council）の定めた基準による。
(olive oil)
Examples of the olive oil contained in the edible oil according to the embodiment of the present invention include unrefined olive oils such as extra virgin olive oil, virgin olive oil, and ordinary virgin olive oil. The name of the above olive oil is based on the standards set by the International Olive Council.
本発明の実施の形態に係る食用油に含有されるオリーブ油は、また、未精製のオリーブ油と精製オリーブ油とのブレンド油でもよい。そのブレンドの質量比は限定されないが、例えば、未精製のオリーブ油と精製オリーブ油とのブレンド油であるピュアオリーブオイルを用いてもよい。オリーブ油に占める未精製のオリーブ油の含有量は、好ましくは１０質量％以上であり、より好ましくは２０質量％以上であり、さらに好ましくは４０質量％以上である。また、本発明の実施の形態に係る食用油に含有される未精製オリーブ油の含有量は、好ましくは９質量％以上であり、より好ましくは１９質量％以上であり、さらに好ましくは３９質量％以上である。当該未精製オリーブ油の含有量の上限は、好ましくは９９．９質量％以下であり、より好ましくは９５質量％以下であり、さらに好ましくは９０質量％以下である。 The olive oil contained in the edible oil according to the embodiment of the present invention may also be a blended oil of unrefined olive oil and refined olive oil. The mass ratio of the blend is not limited, but for example, pure olive oil, which is a blend oil of unrefined olive oil and refined olive oil, may be used. The content of unrefined olive oil in the olive oil is preferably 10% by mass or more, more preferably 20% by mass or more, and further preferably 40% by mass or more. The content of the unrefined olive oil contained in the edible oil according to the embodiment of the present invention is preferably 9% by mass or more, more preferably 19% by mass or more, and further preferably 39% by mass or more. Is. The upper limit of the content of the unrefined olive oil is preferably 99.9% by mass or less, more preferably 95% by mass or less, and further preferably 90% by mass or less.
未精製のオリーブ油は、酸度３．３以下であるものが好ましい。未精製のオリーブ油は、好ましくは、風味が豊かな、エキストラバージンオリーブオイル及び／又はバージンオリーブオイルであり、より好ましくは、エキストラバージンオリーブオイルである。 The unrefined olive oil preferably has an acidity of 3.3 or less. The unrefined olive oil is preferably extra virgin olive oil and / or virgin olive oil, which is rich in flavor, and more preferably extra virgin olive oil.
未精製のオリーブ油は、選別・洗浄されたオリーブ果実を、粉砕・攪拌し、油と絞り粕に分離することで、製造できる。分離には、現在主流である「遠心分離法」や、昔ながらの伝統的製法である「圧搾法」を用いてもよい。なお、未精製オリーブ油は、必要に応じてろ過が行われるが、脱酸処理、脱色処理、脱臭処理を経ていないオリーブ油である。 Unrefined olive oil can be produced by crushing and stirring sorted and washed olive fruits and separating them into oil and squeezed lees. For the separation, the "centrifugation method" which is currently the mainstream or the "squeezing method" which is a traditional traditional manufacturing method may be used. The unrefined olive oil is an olive oil that has not undergone deoxidation treatment, decolorization treatment, or deodorization treatment, although it is filtered as necessary.
未精製のオリーブ油の原料に使用するオリーブ果実は、特に限定されない。オリーブ果実は、日本国産であっても欧州などの外国産であっても、使用できる。 The olive fruit used as a raw material for unrefined olive oil is not particularly limited. Olive fruits can be used whether they are produced in Japan or abroad such as Europe.
（中鎖脂肪酸含有トリグリセリド）
本発明の実施の形態に係る食用油は、中鎖脂肪酸含有トリグリセリドを含有する。ここで、中鎖脂肪酸含有トリグリセリド（以下、ＭＴＧとも表す）は、中鎖脂肪酸を構成脂肪酸の一部もしくは全部とするトリグリセリドである。構成脂肪酸の全部が中鎖脂肪酸であるトリグリセリドは、中鎖脂肪酸トリグリセリド（以下、ＭＣＴとも表す）であり、ＭＴＧに含まれる。また、ここで、中鎖脂肪酸は、炭素数６〜１０の脂肪酸であり、好ましくは、直鎖の飽和脂肪酸である。具体的には、ｎ−ヘキサン酸（カプロン酸）、ｎ−オクタン酸（カプリル酸）、ｎ−デカン酸（カプリン酸）が挙げられる。
(Medium chain fatty acid-containing triglyceride)
The cooking oil according to the embodiment of the present invention contains a medium chain fatty acid-containing triglyceride. Here, the medium-chain fatty acid-containing triglyceride (hereinafter, also referred to as MTG) is a triglyceride in which the medium-chain fatty acid is a part or all of the constituent fatty acids. The triglyceride in which all of the constituent fatty acids are medium-chain fatty acids is a medium-chain fatty acid triglyceride (hereinafter, also referred to as MCT), and is included in MTG. Further, here, the medium-chain fatty acid is a fatty acid having 6 to 10 carbon atoms, and is preferably a straight-chain saturated fatty acid. Specific examples thereof include n-hexanoic acid (caproic acid), n-octanoic acid (caprylic acid), and n-decanoic acid (caprylic acid).
上記中鎖脂肪酸含有トリグリセリド（ＭＴＧ）は、食用油に含まれるＭＴＧ全量の構成脂肪酸に含まれる中鎖脂肪酸に占めるカプリン酸の含有量が、好ましくは２０〜１００質量％であり、より好ましくは３０〜９０質量％であり、さらに好ましくは４０〜８０質量％である。また、ＭＴＧ全量の構成脂肪酸に含まれる中鎖脂肪酸に占めるカプロン酸の含有量は、好ましくは３０質量％以下であり、より好ましくは２０質量％以下であり、さらに好ましくは０〜１０質量％である。ＭＴＧ全量の構成脂肪酸に含まれる中鎖脂肪酸に占めるカプリン酸含有量及びカプロン酸含有量が上記範囲内であると、オリーブ油の風味が引き立ち易い。 The medium-chain fatty acid-containing triglyceride (MTG) has a capric acid content of preferably 20 to 100% by mass, more preferably 30% of the medium-chain fatty acids contained in the constituent fatty acids of the total amount of MTG contained in the cooking oil. It is ~ 90% by mass, more preferably 40-80% by mass. The content of caproic acid in the medium-chain fatty acids contained in the total amount of MTG is preferably 30% by mass or less, more preferably 20% by mass or less, and further preferably 0 to 10% by mass. is there. When the caproic acid content and the caproic acid content in the medium-chain fatty acids contained in the constituent fatty acids of the total amount of MTG are within the above ranges, the flavor of olive oil is likely to be enhanced.
本発明の実施の形態に係る食用油に含まれる中鎖脂肪酸含有トリグリセリド（ＭＴＧ）は、中鎖脂肪酸トリグリセリド（ＭＣＴ）を含んでもよい。上記ＭＴＧに占めるＭＣＴの含有量は、好ましくは３０〜１００質量％であり、より好ましくは５０〜１００質量％であり、さらに好ましくは７０〜１００質量％である。中鎖脂肪酸トリグリセリドは、前述のとおり、グリセロールに結合する３個の脂肪酸が全て中鎖脂肪酸であるトリグリセリドである。 The medium-chain fatty acid-containing triglyceride (MTG) contained in the edible oil according to the embodiment of the present invention may contain a medium-chain fatty acid triglyceride (MCT). The content of MCT in the MTG is preferably 30 to 100% by mass, more preferably 50 to 100% by mass, and further preferably 70 to 100% by mass. As described above, the medium-chain fatty acid triglyceride is a triglyceride in which all three fatty acids bound to glycerol are medium-chain fatty acids.
上記ＭＣＴは、従来公知の方法を用いて製造できる。例えば、炭素数６〜１０の脂肪酸とグリセロールとを、１２０〜１８０℃に加熱し、脱水縮合させることにより製造できる。この縮合反応は、減圧下で行うのが好ましい。上記縮合反応には、触媒を用いることができる。しかし、無触媒下で、上記縮合反応を行うことが好ましい。 The MCT can be produced by using a conventionally known method. For example, it can be produced by heating fatty acids having 6 to 10 carbon atoms and glycerol to 120 to 180 ° C. and dehydrating and condensing them. This condensation reaction is preferably carried out under reduced pressure. A catalyst can be used for the condensation reaction. However, it is preferable to carry out the condensation reaction without a catalyst.
本発明の実施の形態に係る食用油に含まれる中鎖脂肪酸含有トリグリセリド（ＭＴＧ）は、また、中長鎖脂肪酸トリグリセリド（以下、ＭＬＣＴとも表す）を含んでもよい。中長鎖脂肪酸トリグリセリド（ＭＬＣＴ）は、グリセロールに結合する３個の脂肪酸のうち、中鎖脂肪酸と長鎖脂肪酸とがそれぞれ少なくとも１個は結合したトリグリセリドである。ここで、長鎖脂肪酸とは、炭素数１２以上の脂肪酸であり、好ましくは直鎖の脂肪酸である。より具体的には、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキン酸、ベヘン酸、パルミトオレイン酸、オレイン酸、リノール酸、リノレン酸などが挙げられる。食用油に含まれるＭＬＣＴ全量の構成脂肪酸に含まれる長鎖脂肪酸は、不飽和脂肪酸の含有量が、好ましくは７０〜１００質量％であり、より好ましくは８０〜１００質量％である。 The medium-chain fatty acid-containing triglyceride (MTG) contained in the cooking oil according to the embodiment of the present invention may also contain a medium-long chain fatty acid triglyceride (hereinafter, also referred to as MLCT). Medium-long chain fatty acid triglyceride (MLCT) is a triglyceride in which at least one of each of the three fatty acids bound to glycerol is bound to the medium-chain fatty acid and the long-chain fatty acid. Here, the long chain fatty acid is a fatty acid having 12 or more carbon atoms, and is preferably a straight chain fatty acid. More specifically, lauric acid, myristic acid, palmitic acid, stearic acid, araquinic acid, behenic acid, palmitooleic acid, oleic acid, linoleic acid, linolenic acid and the like can be mentioned. The long-chain fatty acids contained in the constituent fatty acids of the total amount of MLCT contained in the edible oil have an unsaturated fatty acid content of preferably 70 to 100% by mass, more preferably 80 to 100% by mass.
上記ＭＬＣＴは、ＭＣＴと同様に、エステル合成により調製されてもよい。ＭＬＣＴは、また、ＭＣＴと長鎖脂肪酸トリグリセリド（以下、ＬＣＴとも表す）との混合物をエステル交換することにより調製されてもよい。ここで、長鎖脂肪酸トリグリセリドは、グリセロールに結合する３個の脂肪酸が全て長鎖脂肪酸であるトリグリセリドである。ＬＣＴとしては、構成脂肪酸の全量に占める不飽和脂肪酸の含有量が７０質量％以上である油脂が好ましい。例えば、大豆油、菜種油、コーン油、ゴマ油、シソ油、亜麻仁油、落花生油、紅花油、ひまわり油、綿実油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、かぼちゃ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、オリーブ油、米油、米糠油、小麦胚芽油、及びこれらの混合油、分別油、エステル交換油などが挙げられる。 The MLCT may be prepared by ester synthesis in the same manner as the MCT. The MLCT may also be prepared by transesterifying a mixture of MCT and long chain fatty acid triglyceride (hereinafter, also referred to as LCT). Here, the long-chain fatty acid triglyceride is a triglyceride in which all three fatty acids bound to glycerol are long-chain fatty acids. As the LCT, fats and oils in which the content of unsaturated fatty acids in the total amount of constituent fatty acids is 70% by mass or more are preferable. For example, soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, flaxseed oil, peanut oil, red flower oil, sunflower oil, cotton seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seeds. Examples thereof include oil, sesame oil, borage oil, olive oil, rice oil, rice bran oil, wheat germ oil, and mixed oils thereof, fractionated oils, ester exchange oils and the like.
上記ＭＣＴとＬＣＴとの混合物のエステル交換は、ＭＣＴとＬＣＴとが、質量比で、好ましくは１０：９０〜９０：１０（より好ましくは２０：８０〜８０：２０）の割合で混合された混合物のエステル交換であることが好ましい。エステル交換する方法は、特に限定されない。エステル交換は、ナトリウムメトキシドを触媒とした化学的エステル交換や、リパーゼ製剤を触媒とした酵素的エステル交換など、通常行われる方法で行えばよい。 The transesterification of the mixture of MCT and LCT is a mixture of MCT and LCT mixed in a mass ratio of preferably 10:90 to 90:10 (more preferably 20:80 to 80:20). Is preferably transesterified. The method of transesterification is not particularly limited. Transesterification may be carried out by a usual method such as chemical transesterification catalyzed by sodium methoxide or enzymatic transesterification catalyzed by a lipase preparation.
（食用油の調製）
本発明の実施の形態に係る食用油は、例えば、ＭＣＴやＭＣＴとＬＣＴのエステル交換油脂など、中鎖脂肪酸含有トリグリセリドを含む油脂と、オリーブ油とを、中鎖脂肪酸含有トリグリセリドとオリーブ油との質量比が、０．１：９９．９〜６０：４０となるように混合することで調製できる。中鎖脂肪酸含有トリグリセリドとオリーブ油との質量比が上記範囲内にあると、オリーブ油の風味を、もとのオリーブ油と比較して、維持ないし強化できる。
(Preparation of cooking oil)
The edible oil according to the embodiment of the present invention is, for example, an oil / fat containing a medium-chain fatty acid-containing triglyceride such as MCT or an ester-exchanged oil / fat of MCT and LCT, and olive oil, and a mass ratio of a medium-chain fatty acid-containing triglyceride to olive oil. However, it can be prepared by mixing so that the ratio is 0.1: 99.9 to 60:40. When the mass ratio of the medium-chain fatty acid-containing triglyceride to the olive oil is within the above range, the flavor of the olive oil can be maintained or enhanced as compared with the original olive oil.
本発明の好ましい実施の形態としては、ＭＣＴとオリーブ油とを、０．１：９９．９〜６０：４０の質量比で混合した調合油が挙げられる。本発明のまた別の好ましい実施の形態としては、ＭＣＴとＬＣＴとを質量比２０：８０〜８０：２０で混合した混合油のエステル交換油とオリーブ油とを、０．５：９９．５〜６０：４０の質量比で混合した調合油が挙げられる。 A preferred embodiment of the present invention is a blended oil in which MCT and olive oil are mixed at a mass ratio of 0.1: 99.9 to 60:40. Another preferred embodiment of the present invention is a blended oil of transesterified oil and olive oil in which MCT and LCT are mixed at a mass ratio of 20:80 to 80:20, 0.5: 99.5 to 60. Examples include blended oils mixed at a mass ratio of: 40.
本発明の実施の形態に係る食用油は、また、中鎖脂肪酸含有トリグリセリドとオリーブ油とを、０．１：９９．９〜６０：４０の質量比で含有し、本発明の効果を阻害しない限りにおいて、その他の食用に適した油脂を含んでもよい。その他の油脂としては、例えば、上述したＬＣＴであり、好ましくは、構成脂肪酸に占める不飽和脂肪酸の含有量が７０質量％以上である油脂である。本発明の実施の形態に係る食用油に含まれる、その他油脂の含有量は、好ましくは３０質量％以下であり、より好ましくは２０質量％以下であり、さらに好ましくは１０質量％以下であり、最も好ましくは０〜５質量％である。 The edible oil according to the embodiment of the present invention also contains medium-chain fatty acid-containing triglyceride and olive oil in a mass ratio of 0.1: 99.9 to 60:40, unless the effect of the present invention is impaired. In, other edible oils and fats may be contained. Examples of other fats and oils are the above-mentioned LCTs, and preferably fats and oils in which the content of unsaturated fatty acids in the constituent fatty acids is 70% by mass or more. The content of other fats and oils contained in the cooking oil according to the embodiment of the present invention is preferably 30% by mass or less, more preferably 20% by mass or less, still more preferably 10% by mass or less. Most preferably, it is 0 to 5% by mass.
本発明の実施の形態に係る食用油は、また、中鎖脂肪酸含有トリグリセリドとオリーブ油とを、好ましくは０．１：９９．９〜３０：７０の質量比で含有し、より好ましくは１：９９〜２５：７５の質量比で含有し、さらに好ましくは５：９５〜２０：８０の質量比で含有する。中鎖脂肪酸含有トリグリセリドとオリーブ油との質量比が上記範囲内にあると、オリーブ油の辛み（ドライ感）が、もとのオリーブ油と比較して各段に引き立つ（強くなる）。 The edible oil according to the embodiment of the present invention also contains a medium chain fatty acid-containing triglyceride and olive oil in a mass ratio of preferably 0.1: 99.9 to 30:70, more preferably 1:99. It is contained in a mass ratio of ~ 25:75, and more preferably in a mass ratio of 5:95 to 20:80. When the mass ratio of the medium-chain fatty acid-containing triglyceride to the olive oil is within the above range, the spiciness (dryness) of the olive oil becomes more pronounced (stronger) than that of the original olive oil.
本発明の実施の形態に係る食用油は、また、中鎖脂肪酸含有トリグリセリドとオリーブ油とを、好ましくは４０：６０〜６０：４０の質量比で含有し、より好ましくは４３：５７〜５７：４３の質量比で含有し、さらに好ましくは４５：５５〜５５：４５の質量比で含有する。中鎖脂肪酸含有トリグリセリドとオリーブ油との質量比が上記範囲内にあると、オリーブ油の風味を、もとのオリーブ油と同程度に維持できる。高価なオリーブ油の風味を、比較的少ない配合量で維持できるので、経済的なメリットが大きい。 The cooking oil according to the embodiment of the present invention also contains a medium chain fatty acid-containing triglyceride and olive oil in a mass ratio of preferably 40:60 to 60:40, more preferably 43:57 to 57:43. It is contained in a mass ratio of 45:55 to 55:45, more preferably 45:55 to 55:45. When the mass ratio of the medium-chain fatty acid-containing triglyceride to the olive oil is within the above range, the flavor of the olive oil can be maintained at the same level as the original olive oil. Since the flavor of expensive olive oil can be maintained with a relatively small amount, there is a great economic merit.
なお、油脂の構成脂肪酸およびトリグリセリドを確認、定量する方法としては、例えば、ガスクロマトグラフィーにより定量分析する方法が挙げられる。 Examples of the method for confirming and quantifying the constituent fatty acids and triglycerides of fats and oils include a method for quantitative analysis by gas chromatography.
（食用油の用途）
本発明の実施の形態に係る食品としては、特に限定されるものではないが、例えば、マヨネーズ、マーガリン、ファットスプレット、分離型ドレッシング、乳化ドレッシング、アイスクリーム、クリーム等の乳化油脂組成物、カツ、コロッケ、天ぷら、フライドチキン、フライドポテトなどの揚げ物のほか、野菜炒め、チャーハンなどの炒め物、パン類、洋菓子類、麺類、飲料が挙げられる。特に、かけ油やドレッシング等の生食用が好ましい。これらの食品は、それぞれ通常の製法にて製造できる。
(Use of cooking oil)
The food according to the embodiment of the present invention is not particularly limited, but for example, an emulsified fat composition such as mayonnaise, margarine, fat spread, separate dressing, emulsified dressing, ice cream, cream, cutlet, etc. In addition to fried foods such as croquette, tempura, french fries, and french fries, stir-fried vegetables, fried foods such as fried rice, breads, Western confectionery, noodles, and beverages can be mentioned. In particular, raw foods such as sprinkling oil and dressings are preferable. Each of these foods can be produced by a usual manufacturing method.
また、食品中における本発明の食用油の使用量は、食品中に加えられる油脂の６０〜１００質量％であることが好ましく、より好ましくは７０〜１００質量％であり、さらに好ましくは８０〜１００質量％である。最も好ましくは９０〜１００質量％である。 The amount of the edible oil of the present invention used in the food is preferably 60 to 100% by mass, more preferably 70 to 100% by mass, and further preferably 80 to 100% by mass of the fat and oil added to the food. It is mass%. Most preferably, it is 90 to 100% by mass.
〔本発明の実施の形態の効果〕
本発明の実施の形態によれば、オリーブ油の風味の発現に優れ、生食に適した食用油および当該食用油を含有する食品を提供できる。また、本発明の実施の形態によれば、オリーブ油の辛みを強める方法を提供できる。また、オリーブ油の香りを維持する方法を提供できる。当該方法により、オリーブ油の風味の調整が容易となり、安定したオリーブ油の風味を有する食用油を提供できる。
[Effects of Embodiments of the present invention]
According to the embodiment of the present invention, it is possible to provide an edible oil which is excellent in expressing the flavor of olive oil and is suitable for raw food and a food containing the edible oil. Further, according to the embodiment of the present invention, it is possible to provide a method for increasing the spiciness of olive oil. It can also provide a method of maintaining the aroma of olive oil. According to this method, the flavor of olive oil can be easily adjusted, and an edible oil having a stable olive oil flavor can be provided.
次に、諸例を挙げて本発明をさらに詳細に説明する。しかし、本発明はこれらに限定されない。 Next, the present invention will be described in more detail with reference to various examples. However, the present invention is not limited to these.
＜原料油脂＞
ＭＣＴ１：構成脂肪酸がカプリル酸とカプリン酸であり、その質量比が３：７であるＭＣＴ（商品名：ＭＣＴ Ｃ１０Ｒ、日清オイリオグループ株式会社製）を、ＭＣＴ１とした。
ＭＣＴ２：構成脂肪酸がカプリル酸とカプリン酸であり、その質量比が７５：２５であるＭＣＴ（商品名：ＭＣＴ ＯＤＯ、日清オイリオグループ株式会社製）を、ＭＣＴ２とした。
オリーブ油１：イタリア産エキストラバージンオリーブオイル（酸度０．４）を、オリーブ油１とした。
オリーブ油２：オリーブ油１とオリーブ油１を常法に従って精製した精製オリーブ油とを、質量比３：７で混合したオリーブ油を、オリーブ油２とした。
菜種油１：高オレイン酸低リノレン酸菜種油（商品名：日清キャノーラ油ヘルシーライト、日清オイリオグループ株式会社製）を、菜種油１とした。
<Raw material fats and oils>
MCT1: The constituent fatty acids are caprylic acid and capric acid, and the MCT having a mass ratio of 3: 7 (trade name: MCT C10R, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as MCT1.
MCT2: MCT (trade name: MCT ODO, manufactured by Nisshin Oillio Group Co., Ltd.) in which the constituent fatty acids are caprylic acid and capric acid and the mass ratio thereof is 75:25 was designated as MCT2.
Olive oil 1: Italian extra virgin olive oil (acidity 0.4) was designated as olive oil 1.
Olive oil 2: Olive oil 1 and refined olive oil obtained by refining olive oil 1 according to a conventional method were mixed at a mass ratio of 3: 7, and the olive oil was defined as olive oil 2.
Rapeseed oil 1: High oleic acid Low linolenic acid Rapeseed oil (trade name: Nisshin Canola Oil Healthy Light, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as rapeseed oil 1.
＜油脂の調製及び評価１＞
表１および２に記載の配合に従い、例１〜例１２の食用油脂を調製した。
以下の評価基準に従って、専門パネラー５名によりテイスティングを行い、合計点により総合評価した。結果を表１および２に示した。
評価基準
５点：対照油と比較して、辛み（ドライ感）が非常に引き立つ。
４点：対照油と比較して、辛み（ドライ感）が引き立つ。
３点：対照油と比較して、風味に差がない。
２点：対照油と比較して、風味が弱い。
１点：対照油と比較して、風味が非常に弱い。
総合評価
２３〜２５点（◎◎）：対照油と比較して、風味が非常に強まる。
１９〜２２点（ ◎ ）：対照油と比較して、風味が強まる
１５〜１８点（ ○ ）：対照油と比較して、風味が維持できている。
１５点未満 （ ▲ ）：対照油と比較して、風味が希釈されている。
<Preparation and evaluation of fats and oils 1>
The edible oils and fats of Examples 1 to 12 were prepared according to the formulations shown in Tables 1 and 2.
According to the following evaluation criteria, tasting was conducted by 5 specialized panelists, and a comprehensive evaluation was made based on the total score. The results are shown in Tables 1 and 2.
Evaluation criteria 5 points: Compared to the control oil, the spiciness (dry feeling) is very noticeable.
4 points: Compared to the control oil, the spiciness (dry feeling) stands out.
3 points: There is no difference in flavor compared to the control oil.
2 points: The flavor is weaker than that of the control oil.
1 point: The flavor is very weak compared to the control oil.
Comprehensive evaluation 23 to 25 points (◎◎): The flavor is very strong compared to the control oil.
19 to 22 points (◎): The flavor is stronger than that of the control oil. 15 to 18 points (○): The flavor is maintained as compared with the control oil.
Less than 15 points (▲): Flavor is diluted compared to the control oil.
Claims (8)
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Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5431407A (en) * | 1977-08-15 | 1979-03-08 | Asahi Denka Kogyo Kk | Fat composition |
| JPS5747446A (en) * | 1980-09-05 | 1982-03-18 | Nippon Oil & Fats Co Ltd | Nutrious food composition |
| GB8317248D0 (en) * | 1983-06-24 | 1983-07-27 | Wyeth John & Brother Ltd | Fat compositions |
| ES2033193B1 (en) * | 1990-10-30 | 1994-01-16 | Ganadera Union Ind Agro | FAT MIXTURE FOR CHILD AND ADULT NUTRITION. |
| JP3599821B2 (en) * | 1995-03-29 | 2004-12-08 | 花王株式会社 | Cooking fats and oils |
| JP3597478B2 (en) * | 2001-02-19 | 2004-12-08 | 日清オイリオグループ株式会社 | Tocopherol preparation with suppressed flavor deterioration and food and beverage containing the same |
| JP6142546B2 (en) * | 2013-01-25 | 2017-06-07 | 日清オイリオグループ株式会社 | Non-emulsifying oil composition |
| WO2015040856A1 (en) * | 2013-09-18 | 2015-03-26 | 日清オイリオグループ株式会社 | Oil or fat, and food product containing oil or fat |
| JP6548873B2 (en) * | 2014-08-21 | 2019-07-24 | 日清オイリオグループ株式会社 | Fats and oils with suppressed flavor deterioration |
| JP6594635B2 (en) * | 2015-03-19 | 2019-10-23 | 日清オイリオグループ株式会社 | Edible oils and fats |
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