JP7278662B1 - Storage stability improver for edible oils and fats at room temperature or below - Google Patents

Abstract

[PROBLEMS] To provide an agent for improving the storage stability of edible fats and oils during storage at room temperature or below. The storage stability improver is a storage stability improver for oil (A) at 45° C. or lower, which contains oil (B) selected from rice oil, palm oil, and mixtures thereof. , The fat (A) is an edible fat other than the fat (B), and is a storage stability improver at 45° C. or less for the fat (A). [Selection figure] None

Description

TECHNICAL FIELD The present invention relates to a storage stability improver for storing edible fats and oils at room temperature or lower, and the like.

Edible oils and fats are used for various purposes due to the recent diversification of dietary habits and growing health consciousness. For example, in addition to traditional frying, stir-frying, and other types of heat-cooking, a style of adding various edible oils and fats to food and ingredients has become established, from the standpoint of being able to take in nutrients without sacrificing nutrients and enjoying the original flavor of oils and fats. I'm doing it.

For example, Patent Literature 1 discloses oils and fats in which unpleasant odors generated during cooking are improved. The oil contains 0.1 to 40% by mass of rice oil and 0.5 to 12% by mass of trans fatty acid as a constituent fatty acid, thereby improving the unpleasant odor generated during cooking. In particular, when palm oil is contained, it is disclosed that the unpleasant odor generated during cooking is remarkably improved.

Patent Document 2 discloses an edible fat containing two or more fats and having a propionaldehyde concentration of 300 ppb or less when heated. The edible oils include rice oil, rapeseed oil, soybean oil, palm oil, sesame oil, corn oil, cottonseed oil, coconut oil, olive oil, palm kernel oil, coconut oil, safflower oil, sunflower oil, almond oil, cashew oil, and hazelnut oil. , macadamia nut oil, beef tallow, lard, mutton fat, chicken oil, whale oil, whale brain oil, dolphin oil, liver oil, horse oil, and fish oil. do.

Patent Document 3 discloses a blended edible oil that is rich in oryzanol, has a good flavor, and can be applied to multiple purposes. As the blended edible oil, safflower oil containing at least about 70% by weight of oleic acid (high oleic acid (HO) safflower oil) and distilled refined rice oil are blended, and the peroxide value is 30 meq at 55 ° C. When 20% by weight or more of rapeseed oil or safflower oil is added to distilled refined rice oil, the storage stability of the blended edible oil is improved. is shown. In addition, Non-Patent Document 1 uses soybean oil as the edible fat and oil, and when the change in peroxide concentration over time is measured, it is shown that different behaviors are shown at 50°C and 45°C.

Among the fatty acids that make up fats and oils, linolenic acid, which is an unsaturated fatty acid having a double bond, is susceptible to oxidation, and autoxidation and thermal oxidation produce volatile aldehydes such as propanal and acrolein that exhibit unpleasant odors. occurs, adversely affecting the flavor of fats and oils and fat foods (Non-Patent Document 2).

Japanese Unexamined Patent Application Publication No. 2011-62160 JP 2013-236549 A Japanese Patent Application Laid-Open No. 2002-253118

Fukumoto Journal of Japan Society of Agricultural Chemistry Vol.74 No.7 pp.769-773 2000 Toya "Science of Fats and Oils" Asakura Shoten pp.155-160 2015

However, it has not been reported that quality deterioration of edible oils and fats can be prevented or suppressed during storage at room temperature or below. In this case, the quality deterioration specifically includes the generation of aldehydes such as propanal and acrolein that give an unpleasant odor, and the deterioration of the flavor of edible oils and fats.

Accordingly, it is an object of the present invention to provide a storage stability improver for edible fats and oils (for example, edible fats and oils that degrade at room temperature or below) and compositions containing such fats and oils. Other problems will become apparent from the description below.

In order to solve the above problems, the present inventors, as a result of intensive studies, found that a specific fat such as rice oil, palm oil, or a mixture thereof solves the above problems at once. It was found that even a small amount may be sufficient for oils and fats that are not fats and oils (for example, edible oils and fats that deteriorate at room temperature or below). Based on such findings, the present invention has been completed through further studies. That is, the present invention is as follows.

[1] A temperature of room temperature or lower (e.g., 45°C or less) containing fat (B) selected from rice oil, palm oil, and mixtures thereof and fat (A) other than fat (B) composition for storage.
[2] An agent for improving the storage stability of fats (A) at room temperature or below (e.g., 45 ° C. or less) containing fats (B) selected from rice oil, palm oil, and mixtures thereof. The fat (A) is an edible fat other than the fat (B) [e.g., an edible fat other than the fat (B) whose quality deteriorates when stored at room temperature or below (e.g., 45 ° C. or less)]. A storage stability improver for fats (A) at room temperature or below (for example, 45°C or below).
[3] The composition or agent according to [1] or [2] above, wherein the ratio of the fat (B) to the total amount of the fat (A) and the fat (B) is 10 to 70% by mass.
[4] The composition or agent according to any one of [1] to [3] above, wherein the fat (A) has a linolenic acid content of 5 to 10% by mass and an iodine value of 115 to 135.
[5] The composition or agent according to any one of [1] to [3] above, wherein the oil (A) has an iodine value of more than 135.
[6] The composition or agent according to any one of [1] to [3] and [5] above, wherein the content of linolenic acid in the oil (A) is 20% by mass or more.
[7] Any one of the above [1] to [3], [5] and [6], wherein the fat (A) has a linolenic acid content of 30% by mass or more and an iodine value of 150 or more composition or agent.
[8] The composition or agent according to any one of [1] to [4] above, wherein the fat (A) contains at least one selected from rapeseed oil and soybean oil.
[9] The composition or agent according to any one of [1] to [3] and [5] to [7] above, wherein the oil (A) contains at least one selected from linseed oil and perilla sesame oil. .
[10] The composition or agent according to any one of [1] to [9] above, wherein the tocotrienol content in the fat (A) is less than 40 ppm.
[11] The composition or agent according to any one of [1] to [10] above, wherein the oil (B) contains rice oil.
[12] The composition or agent according to any one of [1] to [11] above, wherein the rice oil comprises rice germ oil.
[13] The composition or agent according to any one of [1] to [12] above for suppressing deterioration of flavor.
[14] The composition or agent according to any one of [1] to [12] above for suppressing the production of propanal or acrolein.
[15] A composition containing a fat (B) selected from rice oil, palm oil, and mixtures thereof and a fat (A) other than the fat (B) is heated at room temperature or below (e.g., 45 ° C. or less). ).
[16] The oil (A) at room temperature or below, including a step of mixing the oil (B) selected from rice oil, palm oil, and mixtures thereof with the oil (A) other than the oil (B) A method for improving storage stability at a temperature (for example, 45° C. or lower).
[17] A temperature of room temperature or below (e.g., 45 ℃ or less) method for suppressing flavor deterioration.
[18] An edible oil and fat composition obtained by the method of [16] or [17] above.

The composition or agent (storage stability improver, etc.) of the present invention contains oil (B) composed of rice oil, palm oil, or a mixture thereof, so that the quality deteriorates at room temperature or below. It is possible to improve the storage stability of the oil (A) to be stored. In addition, the storage stability improver of the present invention can maintain the flavor of oils and fats at room temperature or below. Furthermore, preferably, the storage stability improver of the present invention can suppress deterioration of oils and fats during storage at room temperature or below for a long period of time. In the present invention, normal temperature may be, for example, 45° C. or lower (eg, 5° C. to 45° C., 40° C. or lower).

FIG. 2 is a diagram showing the relationship between the relative values of propanal generated in edible oils and fats containing rapeseed oil and rice oil and heated at 180° C. for 2 hours. FIG. 2 is a diagram showing the relationship between the relative values of propanal generated in oils and fats containing rapeseed oil and rice germ oil when stored at 40° C. for 8 weeks. FIG. 2 is a diagram showing the relationship between the relative values of propanal and acrolein generated in oils and fats containing rapeseed oil and rice oil or rice germ oil stored at 60° C. for 8 weeks. FIG. 2 is a graph showing the relationship between relative values of propanal and acrolein generated in rapeseed oil and fats containing each fat after storage at 40° C. for 8 weeks. Fig. 2 is a diagram showing the results of a flavor evaluation test of rapeseed oil and oils and fats containing each oil and fat stored at 40°C for 8 weeks. FIG. 2 is a diagram showing the relationship between the relative values of the amount of propanal and acrolein generated after storage at 40° C. for 12 weeks for oils and fats containing rapeseed oil and various oils and fats. FIG. 2 is a diagram showing the results of a flavor evaluation test of rapeseed oil and fats containing each fat, stored at 40° C. for 12 weeks. FIG. 2 is a diagram showing the relationship between the relative values of propanal and acrolein generated in oils and fats containing soybean oil and rice germ oil or soybean oil stored at 40° C. for 8 weeks or 12 weeks. Fig. 2 is a diagram showing the results of a flavor evaluation test of oils and fats containing soybean oil and rice germ oil or soybean oil stored at 40°C for 8 weeks or 12 weeks. Relative values of generated amounts of propanal and acrolein after storage at 40°C for 8 weeks or 12 weeks for fats containing soybean oil and rice oil, mixed oil of rice oil and rice germ oil, fats containing soybean oil, or soybean oil is a diagram showing the relationship of Fig. 1 shows the results of a flavor evaluation test stored at 40°C for 8 weeks or 12 weeks for fats containing soybean oil and rice oil, mixed oil of rice oil and rice germ oil, fats containing soybean oil, or soybean oil. be. Fig. 2 is a diagram showing the relationship between relative values of propanal and acrolein generated in oil containing rapeseed oil and rice germ oil stored at 40°C for 8 weeks. FIG. 2 is a diagram showing the relationship between the relative values of propanal and acrolein generated in oils and fats containing rapeseed oil and palm oil stored at 40° C. for 8 weeks. FIG. 2 is a diagram showing the relationship between the relative values of propanal and acrolein generated in oils and fats containing soybean oil and palm oil stored at 40° C. for 8 weeks or 12 weeks. FIG. 2 is a diagram showing the relationship between relative values of propanal and acrolein yields after storage at 40° C. for 8 weeks or 12 weeks with respect to oil containing mixed oil of rapeseed oil and soybean oil and rice germ oil. FIG. 2 is a diagram showing the relationship between the relative values of propanal and acrolein generated in oils and fats containing corn oil and rapeseed oil, sunflower oil and rapeseed oil, stored at 40° C. for 8 weeks. FIG. 2 is a diagram showing the relationship between relative values of propanal and acrolein generated in oils and fats containing rapeseed oil, corn oil and rice germ oil stored at 40° C. for 8 weeks or 12 weeks. FIG. 2 is a diagram showing the relationship between the relative values of propanal generated in fats and oils containing linseed oil and rice oil after storage at 40° C. for 2 weeks, 4 weeks, or 6 weeks. Fig. 2 is a diagram showing the relationship between relative values of acrolein yield after storage at 40°C for 2 weeks, 4 weeks, or 6 weeks and POV after storage for 2 weeks for fats and oils containing linseed oil and rice oil. Fig. 2 is a diagram showing the relationship between the relative values of propanal generated in oils and fats containing linseed oil and rice germ oil after storage at 40°C for 2 weeks. FIG. 2 is a diagram showing the relationship between the relative values of the amounts of propanal and acrolein generated and the POV of oils containing a mixture of linseed oil and rapeseed oil and rice oil stored at 40° C. for 2 weeks. Fig. 3 is a diagram showing the relationship between the relative values of propanal generation amounts after storage at 25°C for 2 weeks, 4 weeks, 6 weeks, or 8 weeks with oils and fats containing linseed oil and rice oil. Fig. 3 is a diagram showing the relationship between relative values of POV and acrolein yield after storage at 25°C for 2 weeks, 4 weeks, 6 weeks, or 8 weeks with oils and fats containing linseed oil and rice oil; Fig. 3 is a diagram showing the relationship between the relative values of propanal generation amounts after storage at 25°C for 2 weeks, 4 weeks, 6 weeks, or 8 weeks with oil containing linseed oil and rice germ oil. Fig. 3 is a diagram showing the relationship between relative values of POV after 2 weeks, 4 weeks, 6 weeks, or 8 weeks of storage at 25°C with oil containing linseed oil and rice germ oil and the amount of acrolein generated after 8 weeks of storage. Fig. 3 is a diagram showing the relationship between the amount of propanal generated after storage at 25°C for 2 weeks, 4 weeks, 6 weeks, or 8 weeks with oils and fats containing linseed oil and soybean oil. Fig. 3 is a diagram showing the relationship between relative values of POV and acrolein yield after 8 weeks of storage at 25°C with oil containing linseed oil and soybean oil; FIG. 2 is a diagram showing the relationship between relative values of propanal and acrolein yields and POV after storage at 60° C. for 1 week or 2 weeks for oils and fats containing linseed oil and rice oil.

Oil (A)
In the present invention, fats and oils (A) refer to fats and oils whose storage stability at room temperature or below is improved by the fats and oils (B) described later, for example. Fats and oils (A) are not particularly limited, but include oils and fats other than the oils and fats (B). Fats other than fats (B) include, for example, vegetable oils and fats containing unsaturated fatty acids. As one aspect of fats and oils containing unsaturated fatty acids, for example, fats and oils having a linolenic acid content of 3 to 15% by mass, oils and fats having an iodine value of 110 to 150, linolenic acid contents of 3 to 15% by mass and Fats and oils having an iodine value of 110 to 150 are examples. Fats with a linolenic acid content of 5 to 10% by mass and oils with an iodine value of 115 to 135 are preferred, and oils with a linolenic acid content of 5 to 10% by mass and an iodine value of 115 to 135 are particularly preferred. Fats contained in such fats (A) are not particularly limited, but for example, rapeseed oil, soybean oil, olive oil, sesame oil, grape oil, coconut oil, linseed oil, perilla sesame oil, sunflower oil, corn oil, Examples include edible fats and oils such as cottonseed oil.
Fats containing unsaturated fatty acids include, for example, fats with a linolenic acid content of 20% by mass or more, fats with an iodine value of more than 135, and fats with a linolenic acid content of 20% by mass or more and an iodine value of more than 135. Fats and oils can also be suitably used. Fats and oils having a linolenic acid content of 30% by mass or more, 50% by mass or more, 55% by mass or more, and an iodine value of 150 or more, 160 or more, 170 or more, 180 or more are preferable, and the linolenic acid content is 30% or more by mass or more and Fats with an iodine value of 150 or more, oils with a linolenic acid content of 40% by mass or more and an iodine value of 160 or more, and oils with a linolenic acid content of 50% by mass or more and an iodine value of 180 or more are particularly preferred. Although the upper limit of the content of linolenic acid is not particularly limited, it may be, for example, 80% by mass or less, 70% by mass or less, or 60% by mass or less. Although the upper limit of the iodine value is not particularly limited, it may be, for example, 210 or less, 200 or less, or 190 or less. Fats and oils contained in such fats and oils (A) are not particularly limited. , sacha inchi oil, sunflower oil, corn oil, cottonseed oil and the like.
The oil (A) may be used alone or in combination, and the mixed oil is not particularly limited. ) and the like are examples. The linolenic acid content and iodine value when fats and oils are used together mean the linolenic acid content and iodine value of the entire fats and oils used in combination. In order to adjust the linolenic acid content and iodine value, for example, other fats and oils may be blended. As a specific example, in fats and oils containing rapeseed oil or soybean oil, in addition to other fats and oils (for example, soybean oil in fats and oils containing rapeseed oil), other fats and oils (e.g., corn oil, olive oil, sesame oil) , grape oil, coconut oil, linseed oil, perilla sesame oil, perilla seed oil, chia seed oil, sacha inchi oil, sunflower oil, cottonseed oil, etc.).
To give other examples, in fats and oils containing linseed oil or perilla sesame oil, in addition to other fats and oils (for example, in fats and oils containing linseed oil, perilla sesame oil), other fats and oils (for example, rapeseed oil, soybean oil, Corn oil, olive oil, sesame oil, grape oil, coconut oil, perilla seed oil, chia seed oil, sacha inchi oil, sunflower oil, cottonseed oil, etc.) may be added.
The oil (A) preferably contains at least one selected from rapeseed oil, soybean oil, linseed oil and sesame oil.

Oil (B)
In the present invention, the fat (B) refers to, for example, a fat that improves the storage stability of the fat (A) at room temperature or below. The oil (B) is not particularly limited as long as it contains rice oil or palm oil, and examples thereof include oils and fats having a tocotrienol content of 40 ppm or more. Examples of fats and oils having a tocotrienol content of 40 ppm or more include rice oil, palm oil, and wheat germ oil. The tocotrienol content means the total amount when a plurality of fats and oils are used together. The rice oil may be rice germ oil. Preferable examples include rice oil, rice germ oil, palm oil and wheat germ oil. Oils and fats may be used alone or in combination, and examples of mixed oils include, but are not limited to, rice oil and palm oil, rice oil and rice germ oil, rice germ oil and palm oil, and the like.

(rice oil)
In the present invention, rice oil refers to oil obtained from rice bran. As rice oil used in the present invention, for example, trade name "Rice Oil" manufactured by Tsuno Foods Industry Co., Ltd. can be mentioned. Among rice oils, those containing a relatively large amount of γ-oryzanol are called rice germ oils, and examples of the rice germ oils used in the present invention include the trade name "rice germ oil" manufactured by Tsuno Foods Industry Co., Ltd. be done.
Rice oil may contain γ-oryzanol. The content of γ-oryzanol in rice oil is not particularly limited, but it is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, more preferably 0.1% by mass, based on 100 parts by mass of rice oil. % or more, and particularly preferably 0.3% by mass.

(Palm oil)
Palm oil in the present invention refers to oil obtained from oil palm fruit. Palm used in the present invention includes, for example, "PWLNS-N" (trade name) manufactured by Fuji Oil Co., Ltd., and the like.

(rapeseed oil)
The rapeseed oil used in the present invention includes, for example, J-Oil Mills' trade name "Canola Oil", Nisshin OilliO Group's trade name "Nissin Canola Oil", and Showa Sangyo Co., Ltd. trade name "Canola Oil".
canola oil” and the like. The rapeseed oil is preferably not of the HOLL (High Oleic Acid Low Linolenic Acid) type, which is high oleic acid low linolenic acid. Examples of HOLL type rapeseed oil include “Healthy Light” (trade name) manufactured by Nisshin OilliO Group.

(soybean oil)
As the soybean oil used in the present invention, for example, J-Oil Mills' product name "Soybean Salad Oil" and the like can be mentioned.

(linseed oil)
Examples of the linseed oil used in the present invention include Nisshin Oilio Group's trade name "Nissin Flaxseed Oil".

(Storage stability improver)
The stability improver of the present invention refers to an agent that improves the quality stability of edible oils and fats at room temperature or below. The normal temperature or lower temperature is not particularly limited, but is preferably 45° C. or lower, 40° C. or lower, and the like. For example, the lower limit may be 0°C, 5°C, 10°C, 15°C, 20°C, and 25°C. Specifically, it may be 0°C to 45°C, 5°C to 45°C, 25°C to 45°C, 0°C to 40°C, 5°C to 40°C, and 25°C to 40°C. It may also be an agent that improves the stability at room temperature or below after heating at a high temperature (for example, 180° C.). As an agent for improving the stability after heating to a high temperature, for example, after heating an oil emulsion containing the oil (A) at a high temperature for a short time (for example, 3 minutes, 5 minutes), the temperature is normal temperature or lower. Examples include agents that improve storage stability in
In addition, the storage stability improver of the present invention can maintain improved storage stability over a long period of time. Although the period is not particularly limited, for example, storage for 2 weeks, 4 weeks, 6 weeks, 8 weeks, 12 weeks, 15 weeks, 20 weeks, 1 month, 2 months, 3 months, 4 months, 5 months, 6 months, etc. Stability improvements can be maintained.

(flavor deterioration inhibitor)
The flavor deterioration inhibitor of the present invention refers to an agent that inhibits flavor deterioration at room temperature or below. The temperature of room temperature or lower is not particularly limited, but may be selected from a range of less than 60°C (e.g., 55°C or lower, 50°C or lower), and preferably 45°C or lower, 40°C or lower, etc. . For example, the lower limit may be 0°C, 5°C, 10°C, 15°C, 20°C, and 25°C. Specifically, it may be 0°C to 45°C, 5°C to 45°C, 25°C to 45°C, 0°C to 40°C, 5°C to 40°C, and 25°C to 40°C. It may also be an agent that suppresses flavor deterioration at room temperature or below after heating to a high temperature (for example, 180° C.). As an agent that suppresses flavor deterioration after heating to a high temperature, for example, after heating an emulsion of fats and oils containing the fat (A) at a high temperature for a short time (for example, 1 minute, 3 minutes, 5 minutes), normal temperature or higher. Examples include agents that suppress flavor deterioration at the following temperatures.
In addition, the inhibitor of flavor deterioration of the present invention can maintain suppression of flavor deterioration over a long period of time. Although the period is not particularly limited, for example, the flavor deteriorates over 2 weeks, 4 weeks, 6 weeks, 8 weeks, 12 weeks, 15 weeks, 20 weeks, 1 month, 2 months, 3 months, 4 months, 5 months, 6 months. suppression can be maintained.

(Propanal or acrolein production inhibitor)
The propanal or acrolein production inhibitor of the present invention refers to an agent that inhibits the production of propanal or acrolein at room temperature or below. The temperature of normal temperature or lower is not particularly limited, but may be selected from a range of less than 60°C (e.g., 55°C or lower, 50°C or lower), and preferably 45°C or lower, 40°C or lower, etc. . 40°C is a temperature usually set for accelerated testing at 20°C, and is a temperature that can be assumed when food is stored at room temperature. For example, the lower limit may be 0°C, 5°C, 10°C, 15°C, 20°C, and 25°C. Specifically, it may be 0°C to 45°C, 5°C to 45°C, 25°C to 45°C, 0°C to 40°C, 5°C to 40°C, and 25°C to 40°C. It may also be an agent that suppresses the formation of propanal or acrolein at room temperature or below after heating to a high temperature (for example, 180° C.). As an agent that suppresses the formation of propanal or acrolein after heating to a high temperature, for example, after heating an oil emulsion containing the oil (A) at a high temperature for a short time (for example, 1 minute, 3 minutes, 5 minutes) , agents that suppress the formation of propanal or acrolein at room temperature or below. In addition, the propanal or acrolein production inhibitor of the present invention can maintain inhibition of propanal or acrolein production for a long period of time. Although the period is not particularly limited, for example, propanal for 2 weeks, 4 weeks, 6 weeks, 8 weeks, 12 weeks, 15 weeks, 20 weeks, 1 month, 2 months, 3 months, 4 months, 5 months, 6 months Alternatively, the suppression of acrolein production can be maintained. The state in which the production of propanal or acrolein is suppressed means, for example, the amount of propanal or acrolein produced in the oil (A) containing the oil (B) relative to the amount of propanal or acrolein produced in the oil (A) alone. is exemplified when the production amount of is low.

(linolenic acid)
In the present invention, linolenic acid refers to a linear fatty acid having 18 carbon atoms and having a cis double bond among fatty acids constituting fats and oils, and is also expressed as 18:3. Linolenic acid is susceptible to oxidation reaction, and oxidization produces aldehydes such as propanal and acrolein, which adversely affect the flavor of fats and oils and fat foods. Table 1 shows the properties of each oil.

(iodine value)
In the present invention, the iodine value refers to the amount of halogen absorbed by 100 g of oil and fat expressed in grams of iodine. The higher the ratio of unsaturated fatty acids that constitute fats and oils, the higher the iodine value, which is an index of the stability of fats and oils. The iodine value of fats and oils can be measured according to, for example, "2.3.4.1-1996 Iodine value (Wiiss-cyclohexane method)" of "Standard fats and oils analysis test method (edited by Japan Oil Chemistry Society)". .

(peroxide value)
In the present invention, the peroxide value (POV) is the amount of iodine molecules liberated when the peroxide in the oil and fat is reacted with potassium iodide, expressed in milliequivalents (meq) per 1 kg of the oil and fat. say something The higher the peroxide content in the fat, the higher the peroxide value, which is an index of deterioration of the fat. The peroxide value of fats and oils can be measured according to, for example, "Japan Oil Chemistry Society Standard Fats and Oils Analysis Test Method 2.5.2.1-2013".

In the present invention, tocotrienol is a kind of vitamin E, and there are isomers of α-tocotrienol, β-tocotrienol, γ-tocotrienol and δ-tocotrienol. The tocotrienol content indicates the total amount of tocotrienol isomers. The tocotrienol content in the fat (A) is not particularly limited, but is preferably 200 ppm or less, particularly preferably less than 100 ppm, and more preferably less than 40 ppm. The tocotrienol content in the fat (B) is not particularly limited, but is preferably 200 ppm or more, more preferably 100 ppm or more, and even more preferably 40 ppm or more.

The content of the fat (A) and the fat (B) in the present invention is not particularly limited, but from the viewpoint of achieving the desired effect of the present invention and from an economical point of view, the total amount of the fat (A) and the fat (B) is The proportion of fat (B) is 0.1% by mass or more (e.g., 1% by mass or more, 2% by mass or more, 3% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more, 15% by mass , 20% by mass or more, 25% by mass or more, 30% by mass or more), etc., and 99% by mass or less (e.g., 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less , 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, 40% by mass or less).
The ratio of fat (B) to the total amount of specific fat (A) and fat (B) is a range combining these upper and lower limits (for example, 1 to 90% by mass, 5 to 80% by mass, 10 ~70% by mass, 20 to 80% by mass, etc.).
Typically, fat (B) / fat (A) (mass ratio) is preferably used at a ratio of 1/9 to 3/7, and is preferably used at a ratio of 1/9 to 2/8. , more preferred.

The agent of the present invention [or fat (A) or fat (B)] contains, for example, antioxidants, nutritional enhancers, metal chelating agents, emulsifiers, antifoaming agents, etc., as long as the desired effects of the present invention are not inhibited. Further, it may be contained.
Examples of antioxidants include tocopherols, ascorbic acid, palmitate, carotene, flavone derivatives, gallic acid derivatives, catechin and its esters, sesamol, and terpenes.
Examples of nutritional enhancers include tocopherols, plant sterols, plant sterol esters, γ-oryzanol, astaxanthin, coenzyme Q10, carotene, capsaicin, capsiate, and the like.
Examples of tocopherols include α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol. Examples of catechins include rosemary extract, tea extract, and licorice extract.
Examples of metal chelating agents include citric acid and malic acid.
Examples of emulsifiers include polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polysorbates,
Examples include sorbitan, glycerin mono-fatty acid ester, organic acid ester of glycerin mono-fatty acid ester, propylene glycol fatty acid ester, lecithin and the like. Examples of lecithin include high-purity lecithin, enzymatically degraded lecithin, fractionated lecithin, and hydrogenated lecithin.
Examples of antifoaming agents include finely divided silica and silicone.
The content of the additive is not particularly limited, but for example, it is preferably 0.001 to 20 parts by mass, more preferably 0.005 to 15 parts by mass, based on 100 parts by mass of the oil (A). It is more preferably 0.01 to 10 parts by mass.

The combination of the oil (A) and the oil (B) ((A):(B)) in the present invention is not particularly limited. Examples include soybean oil: rice oil, soybean oil: rice germ oil, soybean oil: palm oil, mixed oil of rapeseed oil and soybean oil: rice germ oil, and mixed oil of rapeseed oil and corn oil: rice germ oil. Further, as a combination of (A):(B), linseed oil: rice oil, linseed oil: rice germ oil, mixed oil of linseed oil and rapeseed oil: rice oil, perilla sesame oil: rice oil, perilla sesame oil: rice germ oil, Mixed oil of perilla sesame oil and rapeseed oil: Rice oil is an example.

(Method for calculating relative values of propanal and acrolein yield)
The relative values of the amounts of propanalaldehyde and acrolein generated in edible fats and oils can be calculated using, for example, a gas chromatograph detector.
Specifically, using a gas chromatograph detector, the peak area value of the control edible fat is measured, and then the peak areas of the other edible fats are similarly measured. Regarding the obtained area values of the other edible oils and fats, relative values were calculated with the area value of the control edible oils and fats as 1.

Fats and oils containing the stability improver of the present invention can be used as edible fats and oils. Edible oils and fats can be used for various purposes such as frying, grilling, stir-frying, steaming, simmering, low-temperature cooking, and non-heating such as raw food. In particular, it is preferably used for non-heated cooking of raw foods such as salad, carpaccio, and chirashizushi.
When the oil containing the stability-improving agent of the present invention is used in various cooking methods, the amount of oil used, the heating temperature and the heating time can be appropriately changed according to the type of food to be used and the cooking method.

The method of the present invention (method for producing an agent or composition, method for improving flavor, method for suppressing flavor deterioration, etc.) includes a step of mixing fat (A) and fat (B).

The method of the present invention comprises a step of mixing a fat (A) containing at least one selected from rapeseed oil and soybean oil with a fat (B) composed of rice oil, palm oil, or a mixture thereof. is preferred.
Further, in the production method of the present invention, a fat (A) containing at least one selected from linseed oil and perilla sesame oil is mixed with a fat (B) composed of rice oil, palm oil, or a mixture thereof. It is preferable to have a step.
The mixing method is not particularly limited, and can be carried out using a stirrer, various mixers, and the like. The order in which the oils and fats used for mixing are not particularly limited. In addition, the temperature in the step of mixing the fats and oils is not particularly limited. may

In the mixing step, the mixing ratio of the fat (A) and the fat (B) may be selected from the same range as described above.
The mixing step may be performed before the purification step and the processing step, or may be performed after the purification step and the processing step.

The production method of the present invention can have purification steps such as degumming, deacidification, decolorization, deodorization, and dewaxing. In the refining process, a known method commonly used in the production process of edible fats and oils can be used. When crude oil is used as the raw material fats and oils, it is preferable to have a refining step.

The production method of the present invention may have processing steps such as hydrogenation and transesterification. In the processing step, known hydrogenation methods, transesterification methods, and the like, which are usually performed in the production steps of edible oils and fats, can be used.

(Stability improvement method)
In the method for improving stability of the present invention, the stability at room temperature or below is improved by mixing fat (A) and fat (B).
The above method preferably includes a step of mixing a fat (A) containing at least one selected from rapeseed oil and soybean oil with a fat (B) composed of rice oil, palm oil, or a mixture thereof. .
In addition, the above method includes a step of mixing fat (A) containing at least one selected from linseed oil and perilla sesame oil with fat (B) composed of rice oil, palm oil, or a mixture thereof. is preferred.
In the above method, the oil (B) is preferably mixed at a ratio of 1/9 to 3/7 parts by mass with respect to 1 part by mass of the oil (A).

(Method for suppressing flavor deterioration)
The method for suppressing flavor deterioration of the present invention suppresses flavor deterioration at room temperature or below by mixing fat (A) and fat (B).
The above method preferably includes a step of mixing a fat (A) containing at least one selected from rapeseed oil and soybean oil with a fat (B) composed of rice oil, palm oil, or a mixture thereof. .
In addition, the above method includes a step of mixing fat (A) containing at least one selected from linseed oil and perilla sesame oil with fat (B) composed of rice oil, palm oil, or a mixture thereof. is preferred.
In the above method, the oil (B) is preferably mixed at a ratio of 1/9 to 3/7 parts by mass with respect to 1 part by mass of the oil (A).

Compositions The present invention also includes compositions (mixtures, fat compositions) containing the fat (A) and the fat (B). In such a composition, the types of fat (A) and fat (B), components other than fat (A) and fat (B), their proportions, the production method, etc. may all be the same as described above. .

Even if such a composition has the stability (storage stability) and flavor embodied in the agent or method by containing the fat (A) and the fat (B) as described above, good. For example, the composition of the present invention may be excellent in storage stability (e.g., storage stability of fat (B)) at room temperature or below (e.g., storage stability of fat (B) may have improved). In addition, the composition of the present invention may be inhibited from flavor deterioration (for example, flavor deterioration of fats and oils (B)) at room temperature or below.
Therefore, the composition of the present invention may be suitably used for such applications corresponding to stability and flavor. For example, the composition of the present invention may be a composition for storage at or below ambient temperature. In addition, the composition of the present invention may be a composition for suppressing flavor deterioration at room temperature or below.
In addition, in the entire specification including the following examples, unless otherwise specified, ratios are mass ratios.

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited only to these examples.

(Experimental conditions)
An experiment was conducted using the following raw materials and measuring equipment. In the present examples, commercial products were used as raw materials, instruments, measuring instruments, etc., unless otherwise specified.

(material)
Rice oil (not applicable to rice germ oil) Manufactured by Tsuno Foods Industry Co., Ltd., product name “Rice oil”
Rice germ oil Manufactured by Tsuno Foods Co., Ltd., trade name “Rice germ oil”
Palm oil Fuji Oil, product name “PWLNS-N”
Rapeseed oil manufactured by Nisshin OilliO Group, trade name “Nissin Canola Oil”
Soybean oil J-Oil Mills, trade name “soybean salad oil”
Corn oil Made by Japan Corn Starch Co., Ltd., trade name “Corn Salad Oil”
Sunflower oil Made by Nisshin OilliO Group, trade name “Nissin sunflower oil”
Flaxseed oil Manufactured by Nisshin Oilio Group, trade name “Nissin Flaxseed Oil”
(mixed oil)
Mixed oil of rice oil and rice germ oil (9:1): linolenic acid content 1%, iodine value 103
Mixed oil of rapeseed oil and soybean oil (1:1): linolenic acid content 8.5%, iodine value 124
Mixed oil of rapeseed oil and corn oil (3:1): linolenic acid content 7%, iodine value 118.8
Mixed oil of linseed oil and rapeseed oil (1:1): linolenic acid content 32.5%. Iodine value 153
(measuring equipment)
Gas chromatograph detector Flash GC nose HERACLES II manufactured by Alpha Moss Japan Co., Ltd.
Analysis software Alpha Moss Japan Co., Ltd., trade name “Alpha Soft”
(Measurement condition)
Column: MXT-WAX (φ0.18mm×10m)
Carrier gas: Hydrogen Sample amount: 2 g (20 mL headspace vial)
Incubation: 55°C, 10 minutes Headspace injection volume: 5 mL
Syringe temperature: 65°C
Trap temperature: 20°C
Injector temperature: 220°C
Detector (FID) temperature: 260°C
Column heating conditions: after holding at 40° C. for 10 seconds, heating to 120° C. at 1.0° C./second, further heating to 250° C. at 1.5° C./second, holding for 53 seconds

(Calculation of relative values of propanal and acrolein generation amounts)
Using the above gas chromatograph detector, the area values of the control oils and fats, propanal or acrolein of the examples or comparative examples are determined, and the area value of the control oils and fats is set to 1, and relative values are calculated for the area values of the examples or comparative examples. bottom.

(Calculation of peroxide value (POV))
The peroxide value (POV) of fats and oils was measured in accordance with "Japan Oil Chemistry Society Standard Fats and Oils Analysis Test Method 2.5.2.1-2013".

(Experiment 1: Comparative test of rapeseed oil and rice oil at 180 ° C and 40 ° C)
Rapeseed oil and rice oil were mixed according to Tables 2 and 3. This was sufficiently stirred to produce a fat. 2 g of the oils and fats of Comparative Examples 1 to 5 were placed in an aluminum block constant temperature bath and heated at an oil temperature of 180° C. for 2 hours. In addition, 2 g of the oils and fats of Control Examples 1 and 2 and Examples 1 to 9 were weighed into a 20 mL vial, sealed with a lid, placed in a constant temperature bath, and stored in a dark place at an oil temperature of 40° C. for 8 weeks. After the end of the storage period, a gas chromatograph detector was used to determine the area value of propanal in the oil. Relative values for Examples 1-4 and Examples 1-9 and Control 1 were determined. Results are shown in FIGS.

(result)
As shown in FIG. 1, during storage at 180° C., the amount of propanal generated increased linearly as the ratio of rice oil to rapeseed oil was decreased. On the other hand, as shown in FIG. 2, when stored at 40° C., the amount of propanal generated was suppressed even when the ratio of rice germ oil to rapeseed oil was reduced. From this, the amount of propanal generated behaves completely differently between storage at 180°C and storage at 40°C, and at 40°C, the addition of a small amount of rice oil to rapeseed oil can suppress the generation of propanal. , the generation of odorous substances can be suppressed. In addition, when storing at 60°C, the same method as for keeping warm at 40°C was used to store in the dark for 8 weeks, and the relative value of the amount of propanal generated was determined. Also, it was found that the behavior was completely different from that of storage at 40°C.

(Experiment 2: Analysis test of odorous substances after storage of rapeseed oil and each fat at 40°C for 8 weeks)
According to Table 4, rapeseed oil and each oil were mixed. This was sufficiently stirred to produce a fat. 2 g of the oils and fats of Comparative Example 6, Examples 10 to 12, and Comparative Example 3 were weighed into a 20 mL vial, sealed with a lid, placed in a constant temperature bath, and stored in a dark place at an oil temperature of 40° C. for 8 weeks. After the end of the storage period, the area values of propanal and acrolein in the oil were determined using a gas chromatograph detector. The results are shown in Table 5 and FIG.

(Experiment 3: Flavor evaluation test after storage of rapeseed oil and each fat at 40°C for 8 weeks)
The oils and fats of Comparative Example 6, Examples 10 to 12 and Control Example 3 shown in Table 4 were subjected to a flavor evaluation test using ANOVA and Tukey test by 12 subjects. Flavor was evaluated in three grades (3 points: equivalent to control, 2 points: slightly better than control, 1 point: better than control). A final evaluation was obtained by calculating the average score of these. When the average value of flavor evaluation is less than 2.5, it can be evaluated that there is an excellent flavor deterioration suppressing effect. The results are shown in Table 5 and FIG. Flavor evaluation was performed on the fats and oils before the storage test, and there was no difference in flavor among the examples, the comparative examples, and the control examples.

(result)
As is clear from Table 5 and FIGS. 4 and 5, the relative values of the amounts of propanal and acrolein generated after storage at 40° C. for 8 weeks were higher than those of rice oil and rice germ in comparison with Control Example 3 containing only rapeseed oil. When oil and palm oil were added by 10%, it significantly decreased. Moreover, in the flavor evaluation, adding 10% of rice oil, rice germ oil, and palm oil resulted in a score of less than 2.5, which was a good result. Therefore, by adding a small amount of 10% of rice oil, rice germ oil or palm oil to rapeseed oil, it is possible to suppress the production of odorous substances and maintain good flavor.

(Experiment 4: Analysis test of odorous substances after storage of rapeseed oil and each fat at 40°C for 12 weeks)
Rapeseed oil and each oil were mixed according to Table 6 in the same procedure as Experiment 2. This was sufficiently stirred to produce a fat. Comparative Example 7 2 g of the oils and fats of Examples 13 to 15 and Comparative Example 4 were weighed into a 20 mL vial, sealed with a lid, placed in a constant temperature bath, and stored in a dark place at an oil temperature of 40° C. for 12 weeks. After the end of the storage period, the area values of propanal and acrolein in the oil were determined using a gas chromatograph detector. The results are shown in Table 7 and FIG.

(Experiment 5: Flavor evaluation test after storage of rapeseed oil and each fat at 40°C for 12 weeks)
Comparative Example 7 The oils and fats of Examples 13 to 15 and Control Example 4 shown in Table 6 were subjected to a flavor evaluation test using the same evaluation method as Experiment 3 by 10 test subjects. The results are shown in Table 7 and FIG.

(result)
As is clear from Table 7 and FIGS. 6 and 7, the relative values of the amount of propanal and acrolein generated after storage at 40° C. for 12 weeks were higher than those of rice oil and rice germ compared to Control Example 4 containing only rapeseed oil. When oil, palm oil, and sunflower oil were added by 10%, they significantly decreased. Moreover, in the flavor evaluation, adding 10% of rice oil, rice germ oil, and palm oil resulted in a score of less than 2.5, which was a good result. From the results of Experiments 2 to 5, by adding a small amount of 10% of rice oil, rice germ oil, and palm oil to rapeseed oil, the production of odorous substances is suppressed for a long time at 40 ° C, and the flavor is maintained well. be able to.

(Experiment 6: Analysis test and flavor evaluation test of odorous substances after storage of soybean oil and rice germ oil at 40°C for 8 weeks and 12 weeks)
Using 100% soybean oil as a control, and oils with a soybean oil:rice germ oil content ratio of 9:1 as Examples 16 and 17, the same procedure as in Experiment 2 was performed and stored at an oil temperature of 40 ° C. for 8 weeks or 12 weeks. bottom. After the end of the storage period, using a gas chromatograph detector, the area values of propanal and acrolein in the fat and oil were determined. The relative values of Example 16 and Example 17 were determined. In addition, a flavor test was performed on Examples 16 and 17 and Control Examples 5 and 6 using the same evaluation method as in Experiment 3. The results are shown in Table 8 and FIGS.

(result)
As is clear from Table 8 and FIGS. 8 and 9, when soybean oil was stored at 40° C. for 8 weeks and 12 weeks, adding 10% of rice germ oil to soybean oil resulted in a higher yield compared to the control example containing only soybean oil. , propanal and acrolein were significantly reduced. Also, in flavor evaluation, addition of 10% of rice germ oil resulted in significantly suppressing deterioration of flavor. Therefore, by adding rice germ oil in a small amount of 10% to soybean oil, it is possible to suppress the production of odorous substances and maintain good flavor. In addition, when the same test was conducted with oils and fats composed of soybean oil and rice oil, mixed oil of rice oil and rice germ oil, and soybean oil, propanal and acrolein were found to be higher than those of soybean oil alone. was significantly reduced, resulting in significant inhibition of flavor deterioration (Figs. 10 and 11).

(Experiment 7: Analysis test of odor substances after storage of fat (A) and fat (B) at 40 ° C. for 8 weeks)
As a combination of fats (A) and fats (B), each fat composed of rapeseed oil and rice germ oil, rapeseed oil and palm oil is mixed at a ratio of 0:10 to 10:0 for fats (A): fats (B) , the area values of propanal and acrolein were determined at a total of 11 points, and relative values were determined with a value of 10:0 for fat (A): fat (B) being 1. The results are shown in FIGS. In addition, in oils and fats composed of soybean oil and palm oil, and oils and fats composed of mixed oil of rapeseed oil and soybean oil (rapeseed oil: soybean oil = 1:1) and rice germ oil, the ratio of 0: 10 to 10: 0 In the ratio, the area value of propanal and acrolein after storage for 12 weeks in addition to storage for 8 weeks was obtained at a total of 6 points, soybean oil: palm oil, or mixed oil of rapeseed oil and soybean oil: rice germ oil: 10: 0 was set to 1, relative values were obtained. The results are shown in FIGS. As a comparative example, FIG. 16 shows the test results of similarly storing oils and fats composed of rapeseed oil and corn oil and rapeseed oil and sunflower oil at 40° C. for 8 weeks.

(result)
As is clear from FIGS. 12-15, when soybean or rapeseed oil, which is oil (A), is added to rice germ oil or palm oil, which is classified as oil (B), the amount of oil (B) added is The amounts of propanal and acrolein generated were significantly reduced not only when the content of oil (B) was reduced to 10%, but also when the content of oil (B) was reduced to 10%. On the other hand, as is clear from FIG. 16, when corn oil was added to rapeseed oil and when sunflower oil was added to rapeseed oil, propanal and The amount of acrolein generated also increased gradually. From this result, by adding the fat (B) to the fat (A), the production of odorous substances during storage of the fat (A) at 40° C. can be suppressed, and the flavor can be kept good. In addition, corn oil was added to rapeseed oil (rapeseed oil: corn oil = 3: 1), and the same test was performed on oil and fat composed of rice germ oil and oil whose linolenic acid content was adjusted to 5 to 7%. When a mixed oil with a linolenic acid content of 5 to 7%, which is fat (A), is added to rice germ oil classified as fat (B), the amount of fat (B) added is the same as fat (A) The amount of propanal and acrolein generated was significantly reduced not only when the content of fat (B) was reduced to 10%, but also when the content was reduced to 10% (Fig. 17).

(Experiment 8: Analytical test of odorous substances after 2, 4, and 6 weeks of linseed oil and rice oil at 40°C and POV after 2 weeks of storage)
Flaxseed oil and rice oil were mixed according to Table 9. This was sufficiently stirred to produce a fat. 2 g of oils and fats of Examples 30 to 38 and Control Examples a and b were weighed into a 20 mL vial, sealed with a lid, placed in a constant temperature bath, and stored in the dark at an oil temperature of 40° C. for 2, 4, and 6 weeks. After the end of the storage period, the area values of propanal and acrolein in the oil were determined using a gas chromatograph detector. POV was also measured after storage for 2 weeks. The results are shown in Figures 18 and 19.

(result)
As is clear from FIGS. 18 and 19, when rice oil, which is fat (B), is added to linseed oil, which is fat (A), and stored at 40° C. for 2 weeks, there is more rice oil than linseed oil. Even when the content of rice oil was reduced to 10%, the amount of propanal and acrolein generated and the POV value were significantly reduced. Furthermore, the inhibitory effects of propanal and acrolein on the development of the plants persisted even after storage for 4 weeks and 6 weeks.

(Experiment 9: Analysis test of odorous substances after 2, 4 and 6 weeks at 40°C for linseed oil and rice germ oil)
According to Table 10, linseed oil and rice germ oil were mixed. This was sufficiently stirred to produce a fat. For Examples 39 to 47 and Control Examples c and d, the area values of propanal and acrolein in the fat and oil after storage for 2 weeks were determined in the same procedure as in Experiment 8, and the value of Control Example d was set to 1, and the values of Examples and Control Relative values for example c were determined. The results for propanal are shown in FIG. Furthermore, after 4 weeks and 6 weeks, the values of propanal and acrolein of Control Example d were set to 1, and the relative values of Example 47 were obtained. Table 11 shows the results.

(result)
As is clear from FIG. 20, when rice germ oil (oil (B)) is added to linseed oil (oil (A)), the amount of rice germ oil is greater than that of linseed oil during storage at 40° C. for 2 weeks. Even when the content of rice germ oil was reduced to 10%, the amount of propanal produced was significantly reduced. When acrolein was also measured, it showed the same tendency as propanal. Furthermore, as is clear from Table 11, the inhibitory effect of propanal and acrolein was maintained even after 4 weeks and 6 weeks.

(Experiment 10: Analysis test of odor substances after 2 weeks at 40 ° C. of mixed oil of linseed oil and rapeseed oil and rice oil and POV after 2 weeks storage)
According to Table 12, rice oil as fat (B) was added to a mixed oil of linseed oil and rapeseed oil (linseed oil: rapeseed oil=1:1) as fat (A). For Examples 48 to 52 and Control Examples e and f, the area values of propanal and acrolein in the fat and oil after storage for 2 weeks were obtained in the same procedure as in Experiment 8, and the value of Control Example f was set to 1. A relative value for example e was determined. POV was also measured. The results are shown in FIG.

(result)
As is clear from FIG. 21, even when linseed oil and other fats (A) are mixed, by adding rice oil (B), propanal and acrolein after storage for 2 weeks The yield and POV values were significantly reduced.

(Experiment 11: Analysis test of odorants and POV of linseed oil and rice oil at 25°C after 2, 4, 6, 8 weeks)
Flaxseed oil and rice oil were mixed according to Table 13. This was sufficiently stirred to produce a fat. Examples 53, 54 and Controls g, h were stored in the dark for 2, 4, 6 and 8 weeks following the same procedure as Experiment 8, except that the storage temperature was 25°C. The area value of propanal in the oil and fat after storage was determined, and the value of Control Example h was set to 1, and relative values of Example and Control Example g were determined. In addition, POV was measured. Also, regarding acrolein after storage for 8 weeks, the value of Control h was set to 1, and the relative values of Examples and Control g were calculated. The results are shown in Figures 22 and 23.

(Experiment 12: Flaxseed oil and rice germ oil, linseed oil and soybean oil at 25 ° C. after 2, 4, 6, 8 weeks odorants and POV analytical test)
According to Table 14, linseed oil was mixed with rice germ oil or soybean oil. This was sufficiently stirred to produce a fat. Examples 53, 54, Controls i, j, k, l and Comparative Examples 10, 11 were stored in the dark for 2, 4, 6 and 8 weeks following the same procedure as Experiment 11. The area value of propanal in the oil and fat after storage was determined, and relative values of Examples, Control Examples i and k, and Comparative Examples were determined, with the value of Control j or l being 1. In addition, POV was measured. As for acrolein, the value of Control j or l was set to 1, and the relative values of Examples, Controls i and k, and Comparative Examples were calculated. The results are shown in Figures 24-27.

(result)
As is clear from FIGS. 22 to 25, under the storage conditions of 25° C., when there is more rice oil or rice germ oil as fat (B) than linseed oil as fat (A), rice oil or rice germ oil Even when the content of germ oil is reduced to 10%, the amount of propanal generated during storage for 2 weeks, 4 weeks, 6 weeks and 8 weeks, POV, and the amount of acrolein generated during storage for 8 weeks are significantly reduced. let me
On the other hand, as shown in FIGS. 26 and 27, when soybean oil that does not belong to fats (B) was added to linseed oil, the effect of adding a small amount of rice oil and rice germ oil was not observed. rice field.

(Experiment 13: Analytical test of odorants and POV after 1 or 2 weeks at 60°C for linseed oil and rice oil)
According to Table 15, linseed oil was mixed with rice oil. This was sufficiently stirred to produce a fat. Comparative Examples 12 to 18 were stored in the dark for 1 and 2 weeks in the same procedure as in Experiment 11, except that the storage temperature was 60°C. The area values of propanal and acrolein in the oil and fat after storage were determined, and the value of Comparative Example 18 was set to 1, and the relative values of Comparative Examples 12 to 17 were determined. In addition, POV was measured. The results are shown in FIG.

(result)
As is clear from FIG. 28, under the storage conditions of 60° C., even when the rice oil (B) was added to the linseed oil (A), the temperature was already 40° C. in the first week of the storage period. And the effect of adding a small amount of rice oil as seen in storage at 25° C. was not observed.

From the results of the above test, by adding fats classified as fats (A) to fats composed of rice oil, rice germ oil or palm oil classified as fats (B), fats (A) It was possible to suppress the production of odorous substances during storage at 40° C. and suppress the deterioration of flavor. In addition, even when stored at 25°C, the production of odorous substances can be suppressed by adding fats classified as oils (A) to rice oil or rice germ oil classified as oils (B). rice field. On the other hand, when stored at 60°C, the effect of suppressing the production of odorous substances as observed at 40°C and 25°C was not observed. Although the mechanism of such an effect is not clear, in a temperature range of 40 ° C. or less, the action of the oil (B) on improving the storage stability exceeds the action of the oil (A) on the deterioration of the oil, resulting in It is thought that deterioration of fats and oils is suppressed and the storage stability of fats and oils is improved.

The storage stability improver and composition of the present invention can, for example, improve the storage stability of oils and fats at room temperature or below, and can maintain the flavor of oils and fats at room temperature or below. It can be useful in that it can Furthermore, the storage stability improver and composition of the present invention can be useful in that they can suppress deterioration of oils and fats at temperatures of 40°C or lower for a long period of time.

Claims (27)

A composition for storage at 45 ° C. or less, containing an oil (B) selected from rice oil, palm oil, and mixtures thereof, and an oil (A) other than the oil (B), wherein the oil (A ) has a linolenic acid content of 30% by mass or more, a fat (B) / fat (A) (mass ratio) is 1/9 to 3/7, and the fat (A) is linseed oil and sesame A composition that is at least one selected from oils (however, if it is a composition containing linseed oil / rice oil / rapeseed oil in a ratio of 50/10/40 (mass ratio) and fat (B) / fat (A ) (mass ratio) is 3/7). A composition for storage at 45 ° C. or less, containing an oil (B) selected from rice oil, palm oil, and mixtures thereof, and an oil (A) other than the oil (B), wherein the oil (A ) has a linolenic acid content of 30% by mass or more, a fat (B) / fat (A) (mass ratio) is 1/9 to 2/8, and the fat (A) is linseed oil and sesame A composition which is at least one selected from oils (except for a composition containing linseed oil/rice oil/rapeseed oil in a ratio of 50/10/40 (mass ratio)). A composition for storage at 45 ° C. or less, containing an oil (B) selected from rice oil, palm oil, and mixtures thereof, and an oil (A) other than the oil (B), wherein the oil (A ) has a linolenic acid content of 30% by mass or more, a fat (B) / fat (A) (mass ratio) is 2/8 to 3/7, and the fat (A) is linseed oil and sesame A composition which is at least one selected from oils (except when the composition has a fat (B)/fat (A) (mass ratio) of 3/7). A composition containing a fat (B) selected from rice oil, palm oil, and mixtures thereof and a fat (A) other than the fat (B), wherein the fat (A) has a linolenic acid content of 30 % by mass or more, the fat (B)/fat (A) (mass ratio) is 1/9 to 3/7, and the fat (A) is at least one selected from linseed oil and perilla sesame oil. , a composition (however, if it is a composition containing linseed oil / rice oil / rapeseed oil in a ratio of 50/10/40 (mass ratio), and fat (B) / fat (A) (mass ratio) is 3/7 (except when it is a composition of A composition containing a fat (B) selected from rice oil, palm oil, and mixtures thereof and a fat (A) other than the fat (B), wherein the fat (A) has a linolenic acid content of 30 % by mass or more, the fat (B)/fat (A) (mass ratio) is 1/9 to 2/8, and the fat (A) is at least one selected from linseed oil and perilla sesame oil. , a composition (except for a composition containing linseed oil/rice oil/rapeseed oil in a ratio of 50/10/40 (mass ratio)). A composition containing a fat (B) selected from rice oil, palm oil, and mixtures thereof and a fat (A) other than the fat (B), wherein the fat (A) has a linolenic acid content of 30 % by mass or more, the fat (B)/fat (A) (mass ratio) is 2/8 to 3/7, and the fat (A) is at least one selected from linseed oil and perilla sesame oil. , a composition (except for the case where the fat (B)/fat (A) (mass ratio) is a composition of 3/7). A composition containing oil (B) selected from rice oil, palm oil, and mixtures thereof, and oil (A) which is linseed oil, and does not contain any of rapeseed oil, soybean oil, and corn oil, A composition in which the fat (B)/fat (A) (mass ratio) is 1/9 to 3/7 (however, the fat (B)/fat (A) (mass ratio) is a composition of 3/7 except when A composition for storage at 45°C or less , which contains oil (B), which is rice oil, and oil (A), which is at least one kind of oil selected from rapeseed oil and soybean oil, and does not contain oil and fat with an iodine value of 150 or more. A composition in which the fat (B)/fat (A) (mass ratio) is 1/9 to 3/7. A composition for storage at 45°C or less , which contains oil (B), which is rice oil, and oil (A), which is at least one kind of oil selected from rapeseed oil and soybean oil, and does not contain oil and fat with an iodine value of 150 or more. A composition in which the fat (B)/fat (A) (mass ratio) is from 1/9 to 9/1. An agent for improving the storage stability of fats and oils (A) at 45° C. or less, containing a fat (B) selected from rice oil, palm oil, and a mixture thereof, wherein the fat (A) has a linolenic acid content is 30% by mass or more and is an edible oil other than the fat (B), and the ratio of the fat (B) / fat (A) (mass ratio) is 1/9 to 3/7, and the fat (A) is , At least one selected from linseed oil and perilla sesame oil, a storage stability improver at 45 ° C. or less for fats and oils (A) (however, linseed oil / rice oil / rapeseed oil of 50/10/40 (mass ratio) (except when used in a composition containing a ratio and when the ratio of oil (B)/fat (A) (mass ratio) is 3/7). An agent for improving the storage stability of fats and oils (A) at 45° C. or less, containing a fat (B) selected from rice oil, palm oil, and a mixture thereof, wherein the fat (A) has a linolenic acid content is 30% by mass or more and is an edible oil other than the fat (B), and the ratio of the fat (B) / fat (A) (mass ratio) is 1/9 to 2/8, and the fat (A) is , At least one selected from linseed oil and perilla sesame oil, a storage stability improver at 45 ° C. or less for fats and oils (A) (however, linseed oil / rice oil / rapeseed oil of 50/10/40 (mass ratio) (except when used in compositions containing percentages). An agent for improving the storage stability of fats and oils (A) at 45° C. or less, containing a fat (B) selected from rice oil, palm oil, and a mixture thereof, wherein the fat (A) has a linolenic acid content is 30% by mass or more and is an edible oil other than the fat (B), and the ratio of the fat (B) / fat (A) (mass ratio) is 2/8 to 3/7, and the fat (A) is , At least one selected from linseed oil and perilla sesame oil, a storage stability improver for fat (A) at 45 ° C. or less (however, fat (B) / fat (A) (mass ratio) is 3/7 (unless it is a percentage). The composition or agent according to any one of claims 1 to 7 and 10 to 12 , wherein the oil (B) comprises rice oil. The composition or agent according to any one of claims 1 to 13 , wherein the rice oil comprises rice germ oil. The composition or agent according to any one of claims 1 to 14 for suppressing flavor deterioration. The composition or agent according to any one of claims 1 to 15 , for suppressing the production of propanal or acrolein. A method of storing a composition containing a fat (B) selected from rice oil, palm oil, and a mixture thereof and a fat (A) other than the fat (B) at 45 ° C. or less, wherein the fat (A) The content of linolenic acid is 30% by mass or more, the fat (B) / fat (A) (mass ratio) is 1/9 to 3/7, and the fat (A) is from linseed oil and sesame oil At least one selected method (provided that the composition is a composition containing linseed oil / rice oil / rapeseed oil in a ratio of 50/10/40 (mass ratio) and fat (B) / fat ( A) (except for the composition with a (mass ratio) of 3/7). A method of storing a composition containing a fat (B) selected from rice oil, palm oil, and a mixture thereof and a fat (A) other than the fat (B) at 45 ° C. or less, wherein the fat (A) The content of linolenic acid is 30% by mass or more, the ratio of fat (B) / fat (A) (mass ratio) is 1/9 to 2/8, and the fat (A) is linseed oil and sesame At least one selected from oils (except when the composition is a composition containing linseed oil/rice oil/rapeseed oil in a ratio of 50/10/40 (mass ratio)). A method of storing a composition containing a fat (B) selected from rice oil, palm oil, and a mixture thereof and a fat (A) other than the fat (B) at 45 ° C. or less, wherein the fat (A) The content of linolenic acid is 30% by mass or more, the ratio of fat (B) / fat (A) (mass ratio) is 2/8 to 3/7, and the fat (A) is linseed oil and sesame At least one selected from oils (except when the composition is a composition with a fat (B)/fat (A) (mass ratio) of 3/7). Improving the storage stability of the fat (A) at 45 ° C. or less, including a step of mixing the fat (B) selected from rice oil, palm oil, and mixtures thereof with the fat (A) other than the fat (B). method, the content of linolenic acid in the fat (A) is 30% by mass or more, the fat (B) / fat (A) (mass ratio) is 1/9 to 3/7, and the fat (A ) is at least one selected from linseed oil and perilla sesame oil ( provided that in the mixing step, linseed oil/rice oil/rapeseed oil are mixed at a ratio of 50/10/40 (mass ratio) and Fat (B)/fat (A) (mass ratio) except when mixed at a ratio of 3/7). Improving the storage stability of the fat (A) at 45 ° C. or less, including a step of mixing the fat (B) selected from rice oil, palm oil, and mixtures thereof with the fat (A) other than the fat (B). is a method, the content of linolenic acid in the fat (A) is 30% by mass or more, the ratio of the fat (B) / fat (A) (mass ratio) is 1/9 to 2/8, and the fat (A) is at least one selected from linseed oil and perilla sesame oil ( however, in the mixing step, linseed oil/rice oil/rapeseed oil are mixed at a ratio of 50/10/40 (mass ratio) except when Improving the storage stability of the fat (A) at 45 ° C. or less, including a step of mixing the fat (B) selected from rice oil, palm oil, and mixtures thereof with the fat (A) other than the fat (B). is a method, the content of linolenic acid in the fat (A) is 30% by mass or more, the ratio of the fat (B) / fat (A) (mass ratio) is 2/8 to 3/7, and the fat (A) is at least one selected from linseed oil and perilla sesame oil ( however, in the mixing step, fat (B) / fat (A) (mass ratio) is mixed at a ratio of 3/7 except when A method for suppressing flavor deterioration at 45 ° C. or less, which includes a step of mixing a fat (B) selected from rice oil, palm oil, and a mixture thereof with a fat (A) other than the fat (B). The content of linolenic acid in A) is 30% by mass or more, the fat (B) / fat (A) (mass ratio) is 1/9 to 3/7, and the fat (A) is linseed oil and A method of using at least one selected from perilla sesame oil (however, in the mixing step, linseed oil/rice oil/rapeseed oil are mixed at a ratio of 50/10/40 (mass ratio) and oil (B)/oil (A) (mass ratio) except when mixed at a ratio of 3/7). A method for suppressing flavor deterioration at 45 ° C. or less, which includes a step of mixing a fat (B) selected from rice oil, palm oil, and a mixture thereof with a fat (A) other than the fat (B). The content of linolenic acid in A) is 30% by mass or more, the fat (B) / fat (A) (mass ratio) is 1/9 to 2/8, and the fat (A) is linseed oil and A method of using at least one selected from perilla sesame oil (except when mixing linseed oil/rice oil/rapeseed oil at a ratio of 50/10/40 (mass ratio) in the mixing step). A method for suppressing flavor deterioration at 45 ° C. or less, which includes a step of mixing a fat (B) selected from rice oil, palm oil, and a mixture thereof with a fat (A) other than the fat (B). The content of linolenic acid in A) is 30% by mass or more, the fat (B) / fat (A) (mass ratio) is 2/8 to 3/7, and the fat (A) is linseed oil and A method of using at least one selected from perilla sesame oil (except when the fat (B)/fat (A) (mass ratio) is mixed at a ratio of 3/7 in the mixing step). The composition or agent according to any one of claims 1 to 7 and 9 to 16, wherein fat (A) is linseed oil. The method according to any one of claims 17 to 25, wherein fat (A) is linseed oil.

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