KR101729363B1

KR101729363B1 - Oil and fat composition

Info

Publication number: KR101729363B1
Application number: KR1020127025225A
Authority: KR
Inventors: 요시히데 아사부; 가츠유키 고자케
Original assignee: 카오카부시키가이샤
Priority date: 2010-03-31
Filing date: 2011-02-25
Publication date: 2017-04-21
Also published as: JP5706094B2; WO2011122184A1; JP2011213835A; TWI527898B; KR20130018715A; TW201139651A; CN102822327A

Abstract

The present invention is characterized in that the content (ppm) of MCPD-FS is 5 ppm or less, the content of diacylglycerol is 5 mass% or more, the content of monoacylglycerol is 1 to 35% by mass, and is also a deodorization-treated fat composition.

Description

OIL AND FAT COMPOSITION [0002]

The present invention relates to a fat composition suitable for emulsions.

Maintenance is essential as a source of nutrients or energy for the body (primary function), and it is also important to provide a so-called sensory function (secondary function) that satisfies palatability such as taste and aroma. In addition, it is known that a fat containing diacylglycerol at a high concentration has a physiological action such as a body fat burning action (a tertiary function).

The oil as it is squeezed from seeds, embryos, pulp, etc. of plants contains fatty acid, monoacylglycerol, and lipid components. In addition, the oil is subjected to a heating step by an ester exchange reaction, an esterification reaction, a hydrogenation treatment or the like during processing, so that trace components are generated and the flavor is lowered. In order to use these oils as an edible oil, it is necessary to improve the flavor by removing these trace components. As a means for doing so, a so-called deodorization operation in which water vapor is contacted under high-temperature decompression is generally performed (JP-A-59-68398).

In order to improve the flavor of the diacylglycerol-containing fat-containing oil, an organic acid is added to the diacylglycerol-enriched fat-holding oil before the bleaching treatment and the deodorization treatment by the porous adsorbent which are conventionally performed (Japanese Patent Application Laid-Open No. 4-261497). In addition, diacylglycerol high-content fats and oils are used for an underwater type emulsion or a water-in-oil type emulsion because of their properties (JP-A-63-301743 and JP-A-3-91451).

(Ppm) of MCPD-FS measured by DGF Standard Method C-Ⅲ 18 (09) is 5 ppm or less, the content of diacylglycerol is 5 mass% or more, the content of monoacylglycerol is 1 to 35 mass %, And the deodorization treatment is carried out.

If the deodorizing treatment is carried out at a low temperature, the effect of removing the distillation of the lyophilic components is small and the flavor deteriorates. Therefore, it is usually necessary to conduct the deodorization treatment at a high temperature. And, the oil containing diacylglycerol (hereinafter also referred to as " DAG ") has a first taste with no smell of oil by this deodorizing treatment.

On the other hand, when deodorizing treatment is carried out at a high temperature, fat may increase trans-unsaturated fatty acids. It has also been pointed out that a fat obtained by deodorizing a fat containing a DAG or a monoacylglycerol (hereinafter also referred to as " MAG ") at a high temperature does not have a slightly improved flavor, especially aftertaste. These tendencies may occur in a fat composition having a large content of DAG or MAG in the glyceride composition of the fat and a high content of linoleic acid in the fatty acids constituting the fat. In the present specification, the term " first taste " refers to " flavor initially felt in the oral cavity ", and the term " unfriendly flavor " of the fat is referred to as " sticky sticky mouth sensation " Remaining flavor ".

As described above, with respect to the fat containing DAG or MAG, even if the conditions of the deodorizing treatment are changed, the flavor is not unconditionally unconditionally. Also, with respect to the fat and oil composition using the fat containing DAG or MAG, The flavor of the composition is influenced by the flavor of the composition.

Therefore, the inventors of the present invention have conducted studies on the purification process for improving the flavor, and as a result, the inventors of the present invention have found that the "flavor-free" can be obtained from the German Lipid Science Society (hereinafter referred to as "DGF") Standard Method C- (Ppm), as measured by the MCPD-FS (ppm), and found that when the content of these components was less than 5 ppm, the product had an excellent flavor.

According to the present invention, a fat composition containing diacyl glycerol and monoacyl glycerol and having an excellent flavor suitable for an emulsion is obtained.

The fat composition of the present invention contains diacylglycerol in an amount of not less than 5% by mass (hereinafter simply referred to as "%"), preferably not less than 8.8%, more preferably not less than 10%, still more preferably not less than 11.7% , More preferably not less than 15%, still more preferably not less than 15.6%, still more preferably not less than 20%, still more preferably not less than 25%, and still more preferably not less than 25.1% It is preferable since the aftertaste is light and neat and the flavor is good. The upper limit is not particularly defined, but is preferably 60% or less, more preferably 50% or less, still more preferably 45% or less, still more preferably 44.6% or less, still more preferably 40% , And still more preferably not more than 38.6%.

In the present invention, " fat " is intended to include not only triacylglycerol but also diacylglycerol and monoacylglycerol. In terms of emulsion stability of the water-in-oil type emulsion, the fat composition of the present invention preferably contains 40 to 60% diacylglycerol, more preferably 40.3 to 44.6%.

The oil composition of the present invention may be any of vegetable oil and animal oil. Specific examples of the raw materials include vegetable oils such as soybean oil, rape oil, persulfate oil, rice bran oil, corn oil, palm oil, sunflower oil, cottonseed oil, olive oil, sesame oil, And oils such as ester-exchanged oils, hydrogenated oils, and fractionated oils thereof.

The fatty acid constituting the fat in the oil composition of the present invention is not particularly limited, and may be either saturated fatty acid or unsaturated fatty acid. The number of carbon atoms of the unsaturated fatty acid is preferably 14 to 24, more preferably 16 to 22, from the viewpoint of physiological effects. The saturated fatty acid preferably has 14 to 24 carbon atoms, more preferably 16 to 22 carbon atoms, and even more preferably palmitic acid and stearic acid.

The unsaturated fatty acid having a double bond present in nature is generally a cis type, but isomerized into a trans form by thermal history in some cases. Of the fatty acids constituting the fat-retaining composition of the present invention, oleic acid is in a trans form, that is, the content of elaidic acid is preferably 1% or less, more preferably 0.5% or less, and more preferably 0.3% Or less.

In the case of a fatty acid having 18 carbon atoms ("trans-linoleic acid") having two double bonds and containing trans double bonds and having two double bonds and having a carbon number of 18 ("total linoleic acid" Quot; trans-isomer content (%) ") generally tends to increase in proportion to the degree of purification treatment. The trans-isomer content is preferably 4% or less, more preferably 3% or less, still more preferably 2.5% or less.

The fat composition according to the present invention preferably contains 4.9 to 89.9% of triacylglycerol, more preferably 20 to 79.9%, particularly preferably 40 to 74.9%, of the fat composition, the industrial productivity of the fat, . The constituent fatty acid of triacylglycerol is preferably the same constituent fatty acid as diacylglycerol in view of the physiological effect and the industrial productivity of the fat.

The fat composition of the present invention contains 1 to 35% of monoacylglycerol, preferably 1.3 to 23.8%, more preferably 1.5 to 20%, still more preferably 1.7 to 14.1% More preferably 2 to 10%, still more preferably 2.5 to 9.1%, and still more preferably 2 to 8% in terms of flavor, appearance and industrial productivity of the oil. From the viewpoint of emulsion stability of the water-in-oil type emulsion, the fat composition of the present invention preferably contains monoacylglycerol in an amount of more than 2% and not more than 25%. The constituent fatty acid of monoacylglycerol is preferably the same constituent fatty acid as diacylglycerol from the viewpoint of industrial productivity of the oil.

In the fat composition of the present invention, the total content of diacylglycerol and monoacylglycerol is 10 to 80%, preferably 11.6 to 80%, more preferably 20 to 70%, still more preferably 20.1 to 68.0 %, Still more preferably 25 to 65%, still more preferably 25.2 to 60.6%, still more preferably 45 to 60%, from the viewpoint of emulsion stability of the water-in-oil type emulsion.

The content of the free fatty acid (salt) contained in the oil-retaining composition of the present invention is preferably 5% or less, more preferably 0 to 2%, particularly 0 to 1% in terms of industrial flavor Do.

Also, the oil composition of the present invention can be produced by a method similar to that of the DGF standard method C-Ⅲ 18 (09) (DGF Standard Methods 2009 (14th Supplement), C-Ⅲ 18 (09), "Ester-bound 3-chloropropane- The content of MCPD-FS, as measured by 1,2-diol (3-MCPD esters) and glycidol esters, is less than 5 ppm, more preferably less than 4.6 ppm, even more preferably less than 4 ppm, More preferably 0.3 to 3.6 ppm or less, still more preferably 0.3 to 3.1 ppm or less, still more preferably 3 ppm or less, and still more preferably 0.3 to 1.8 ppm, from the viewpoint of improving the fragrance of the flavor .

As a microanalysis method of the retention by GC-MS (gas chromatograph-mass spectrometry), 3-chloropropane-1,2-diol and its ester (MCPD ester) and glycine Stones and esters thereof. The total content of these four components is measured as an analysis value of MCPD-FS.

In the present invention, Option A ("Option A: Determination of the sum of ester-bound 3-MCPD and glycidol") described in Standard Method 7.1 is used. Details of the measurement method are described in the examples.

The oil composition of the present invention can be obtained by subjecting a fatty acid obtained by hydrolyzing a fat to esterification reaction of glycerin, a glycerolysis reaction of glycerin and the like, and then performing a purification treatment. The reaction is broadly divided into a chemical method using a chemical catalyst such as an alkali metal or an alloy thereof, an alkali metal or an alkaline earth metal oxide, a hydroxide or an alkoxide having 1 to 3 carbon atoms, and an enzyme method using an enzyme catalyst such as lipase , Or may be carried out by any method.

The oil composition of the present invention can be obtained by suitably conducting purification treatment using MCPD-FS as an index, but can be preferably obtained by deodorizing treatment. The deodorization treatment is a treatment for depressurizing steam distillation of the oil, and the treatment temperature can be 120 to 270 ° C, more preferably 150 to 260 ° C, and particularly preferably 180 to 250 ° C. The treatment time may be 1 to 300 minutes, more preferably 3 to 180 minutes, particularly preferably 5 to 110 minutes.

In the present invention, it is particularly preferable that the deodorization treatment is performed in the final step of the purification treatment in order to improve the flavor of the fat. In this case, it is preferable to use a condition that a lower heat history (mild) than a normal deodorization treatment is used.

Typical deodorization treatment is 120 to 300 minutes at 190 to 220 ° C, 30 to 180 minutes at 220 to 250 ° C, or 5 to 60 minutes at 250 to 270 ° C, while deodorization treatment at 120 to 230 ° C More preferably 175 ° C to 230 ° C for 1 to 110 minutes, and further preferably 5 to 110 minutes.

Particularly, in the case of (A) the treatment temperature is 120 ° C or higher and 205 ° C or lower, the treatment time is preferably 5 to 110 minutes, more preferably 15 to 70 minutes, and (B) The treatment time is preferably 5 to 50 minutes, more preferably 8 to 45 minutes, particularly preferably 12 to 40 minutes, and (C) when the treatment temperature is higher than 215 ° C and 230 ° C or lower, Is preferably 5 to 30 minutes, more preferably 7 to 27 minutes, and particularly preferably 10 to 24 minutes.

The pressure is preferably in the range of 0.01 to 4 psi, more preferably 0.03 to 1 psi because the flavor of the fat is improved. In the same respect, the amount of water vapor is preferably 0.1 to 20%, more preferably 0.5 to 10%, with respect to the fat.

In the deodorization treatment, water may be introduced instead of water vapor, and the water vapor may be contacted in the apparatus. It is also possible to carry out a treatment in which an inert gas is brought into contact with water instead of steam. Examples of the inert gas include nitrogen, helium, and argon, with nitrogen being preferred. The treatment conditions for bringing the inert gas into contact are preferably the same conditions as the steam.

The method of deodorizing the fat is not particularly limited, and it may be carried out by batch, semi-continuous, continuous or the like. When the amount of oil to be treated is small, it is preferable to use a batch formula, and when the amount of oil to be treated is large, a semi-continuous or continuous type is preferably used.

Examples of the semi-continuous apparatus include a Gerdler-type deodorizing apparatus comprising a deodorizing tower having a tray having several stages, for example. Examples of the continuous apparatus include a thin film deodorizing apparatus filled with a structure capable of bringing a thin film-like oil and steam into contact with each other.

As the purification process of the fat composition of the present invention, a purification process usually used for fat may be used. Specifically, there may be mentioned a top-cut distillation step, an acid treatment step, a decoloring step, a washing step, a deodorization step and a thin film evaporation step.

The top-cut distillation process refers to a process for removing hard by-products such as fatty acids by distilling the oil composition.

The acid treatment process refers to a process of adding a chelating agent such as citric acid to the oil, mixing the oil, and further removing water by distillation or vacuum dehydration to remove impurities. The amount of the chelating agent is preferably 0.001 to 5%, more preferably 0.01 to 1%, with respect to the fat.

The decoloring step is a step of bringing an adsorbent or the like into contact with the support to improve color and flavor. The adsorbent is preferably a porous adsorbent, for example, activated carbon, silicon dioxide and solid acid adsorbent. Examples of the solid acid adsorbent include acid clay, activated clay, activated alumina, silica gel, silica-alumina, aluminum silicate and the like. These may be used alone or in combination of two or more. Among them, a solid acid adsorbent is preferred, and acidic clay and activated clay are particularly preferable in terms of reducing the content of the by-product and improving the flavor and color. The amount of the adsorbent to be used is preferably less than 2%, more preferably from 0.1% to less than 2%, particularly preferably from 0.2 to 1.5%, from the viewpoint of better color and flavor and good productivity , And 0.3 to 1.3% are particularly preferable.

The water washing step refers to a step of bringing water into contact with the oil and performing an operation of performing oil-water separation. Water-soluble impurities can be removed by washing with water. The washing process is preferably repeated a plurality of times (for example, three times).

The thin film evaporation treatment process is a process in which the distillation material is heated in a thin film to evaporate the light oil fractions from the oil and obtain the treated oil as the remaining fractions. This treatment is carried out using a thin-film evaporation apparatus. Examples of the thin film evaporation apparatus include a centrifugal thin film distillation apparatus, a subducting distillation apparatus, and a wiped film distillation apparatus according to a method of forming a thin film.

In the fat composition of the present invention, an antioxidant may be added for the purpose of improving storage stability and flavor stability, as well as general edible oil. Examples of the antioxidant include natural antioxidants, tocopherol, ascorbic acid palmitate, ascorbic acid stearate, BHT, BHA, and phospholipids.

In the fat composition of the present invention, an emulsifier or the like may be added in terms of improving the texture or flavor of the food or imparting a physiological function. Examples of the additives include polyol fatty acid esters such as polyglycerol condensed ricinoleic acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester and propylene glycol fatty acid ester, organic acid monoglycerides, Sterols, plant sterol esters, and the like.

The oil composition of the present invention can be used exactly the same as a general edible oil, and can be widely applied to various foods and beverages using the oil. For example, processed foods such as drinks, desserts, ice cream, dressings, toppings, mayonnaise, coffee whitener, roasted meat, and the like; processed foods such as margarine, spread, and the like; processed foods such as potato chips, , Processed foods such as cookies, pies, breads, and chocolates, bakery mixes, processed meat products, frozen entrees, and frozen foods.

Example

The following examples describe the practice of the present invention. The examples are illustrative of the present invention and are not intended to limit the present invention.

[Analysis method]

(i) Measurement of MCPD-FS (according to option A of the German Geological Society (DGF) Standard Act C-Ⅲ 18 (09)

50 μl of an internal standard substance (3-MCPD-d5 / t-butyl methyl ether) and 50 ml of a mixed solution of t-butyl methyl ether and ethyl acetate (volume ratio of 8: 2) were weighed out in a test tube with a stopper, , And 1 ml of 0.5 N sodium methoxide were added and stirred, and the mixture was kept still for 10 minutes. 3 ml of hexane and 3 ml of a 3.3% acetic acid / 20% aqueous sodium chloride solution were added and stirred, and then the upper layer was removed. Further, 3 ml of hexane was added and stirred, and then the upper layer was removed. 250 μl of a mixture of 1 g of phenyl boronic acid and 4 ml of acetone was added, stirred, sealed with a stopper, and heated at 80 ° C for 20 minutes. To this was added 3 ml of hexane and the mixture was stirred. Then, the upper layer was supplied to a gas chromatograph-mass spectrometer (GC-MS) to quantify MCPD-FS.

(ii) glyceride composition

About 10 mg of the retentate sample and 0.5 ml of a trimethylsilylating agent ("Silylating agent TH", manufactured by Kanto Chemical Co.) were added to the glass sample bottle, sealed with a stopper, and heated at 70 ° C for 15 minutes. Water (1.0 ml) and hexane (1.5 ml) were added thereto and shaken. After standing still, the upper layer was analyzed by providing it to gas chromatography (GLC).

(iii) constituent fatty acid composition

Fatty acid methyl esters were prepared according to " Preparation of fatty acid methyl esters (2.4.1.-1996) " in the " Standard Maintenance Analysis Test Method " Was measured by the Society Official Method Ce 1f-96 (GLC method).

[Preparation of raw material holding]

(1) 1000 parts by mass of rapeseed oil (hereinafter simply referred to as " part ") and 26 parts of glycerin were mixed and subjected to glycerolisisation reaction using sodium methoxide to obtain diacylglycerol-containing oil. The resulting esterified product was subjected to acid treatment (2% aqueous solution of citric acid in an amount of 10%) and washing with water (three times of distilled water) to obtain "oilseed rape seed oil 1".

In the same manner, 1,000 parts of rapeseed oil and 56 parts of glycerin were mixed and subjected to glycerolisisation reaction using sodium methoxide to obtain diacylglycerol-containing oil. The obtained esterified product was subjected to acid treatment (2% aqueous solution of citric acid in an amount of 10%) and water (three times of distilled water) to obtain "rapeseed DAG waterseed oil 2".

In the same manner, 1000 parts of palm oil and 27 parts of glycerin were mixed, and glycerolysis was carried out using sodium methoxide to obtain diacylglycerol-containing oil. The resulting esterified product was subjected to acid treatment (2% aqueous solution of citric acid in an amount of 10%) and water (three times of distilled water) to obtain "Palm DAG water-treated oil".

On the other hand, 1000 parts of rapeseed fatty acid and 150 parts of glycerin were mixed and subjected to an esterification reaction with an enzyme to obtain a diacylglycerol-containing oil. From the obtained esterified product, the fatty acid and monoacylglycerol were distilled off by distillation to obtain a diacylglycerol-containing oil (diacylglycerol 90%). On the other hand, a product obtained by acid treatment (2% aqueous solution of 10% citric acid solution) and water (three times distilled water) was designated as "oilseed rape seed oil 3". Further, the fatty acid was distilled off from the fatty acid and monoacylglycerol fractions from which the distillation was removed, and subjected to acid treatment (2% aqueous citric acid solution added) and water (three times distilled water).

(2) The active clay was brought into contact with the rape seed DAG water-containing oil 1 at a pressure of 9.3 KPa and a treatment temperature of 105 캜 for 20 minutes under the condition of active clay (Galleon earth V2R, Mizusawa Chemical Industries) / water-oil mass ratio = 0.005 A decolorizing oil was obtained. Further, water vapor was contacted for 30 minutes under a condition of steam / deodorization oil mass ratio = 0.03 at a pressure of 400 Pa and a treatment temperature of 240 占 폚 to obtain diacylglycerol high-content retention A. The analytical values are shown in Table 1.

(3) The active white clay was contacted with rape seed DAG water oil 1 at a pressure of 9.3 KPa and a treatment temperature of 105 캜 for 20 minutes under the condition of active clay (Galleon earth V2R, Mizusawa Chemical Industries) / water-oil mass ratio = 0.005 A decolorizing oil was obtained. Further, at a pressure of 400 Pa and a treatment temperature of 180 占 폚, water vapor was contacted for 30 minutes under the condition of a steam / treatment oil mass ratio = 0.03 to obtain a diacylglycerol high-content retaining B. The analytical values are shown in Table 1.

(4) The active white clay was contacted with rape seed DAG water-containing oil 2 at a pressure of 9.3 KPa and a treatment temperature of 105 캜 for 20 minutes under the condition of active clay (Galleon earth V2R, Mizusawa Chemical Industries) / water-oil mass ratio = 0.005 A decolorizing oil was obtained. Further, water vapor was contacted for 30 minutes under a condition of steam / deodorization oil mass ratio = 0.03 at a pressure of 400 Pa and a treatment temperature of 240 占 폚 to obtain a diacylglycerol high-content sustaining C. The analytical values are shown in Table 1.

(5) The active clay was contacted with rape seed DAG water-containing oil 2 at a pressure of 9.3 KPa and a treatment temperature of 105 캜 for 20 minutes under the condition of active clay (Galleon earth V2R, Mizusawa Chemical Industries) / water-oil mass ratio = 0.005 A decolorizing oil was obtained. Further, water vapor was contacted for 30 minutes under the condition of steam / treatment oil mass ratio = 0.03 at a pressure of 400 Pa and a treatment temperature of 180 占 폚 to obtain a diacylglycerol high-content sustaining D. The analytical values are shown in Table 1.

(6) Palm DAG Distilled water was obtained by supplying distilled water at a pressure of 4 Pa and a distillation temperature of 210 캜 using a wiped film evaporator as a thin film evaporator at a rate of 3 g / minute, to obtain a treated oil . Subsequently, the treated oil was contacted with steam at a pressure of 400 Pa and a treatment temperature of 240 占 폚 for 30 minutes under the condition of steam / raw material ratio = 3% to obtain a diacylglycerol high-content retained E. The analytical values are shown in Table 1.

(7) Distillation was performed on Palm DAG water-containing oil using a wiped film evaporator as a thin-film evaporator and supplying a maintenance sample at 3 g / min at a pressure of 4 Pa and a distillation temperature of 210 ° C to obtain a treatment oil . Subsequently, water vapor was contacted with the treated oil at a pressure of 400 Pa and a treatment temperature of 180 占 폚 for 30 minutes under a condition of steam / raw material ratio = 3% to obtain a diacylglycerol high-content retaining F. The analytical values are shown in Table 1.

(8) As greases G and H, a grease having a composition shown in Table 1 (grease G: Nissin oilseed rape seed oil (Nisshin OILO Co., Ltd., oil: RBD palm oil KECK SENG (MALAYSIA) BERHAD)) was used.

(9) The active white clay was contacted with rape seed DAG water oil 3 at a pressure of 9.3 KPa and a treatment temperature of 105 캜 for 20 minutes under the condition of active clay (Galleon earth V2R, Mizusawa Chemical Industries) / water-oil mass ratio = 0.005 A decolorizing oil was obtained. Further, water vapor was contacted for 30 minutes under a condition of steam / deodorized oil mass ratio = 0.03 at a pressure of 400 Pa and a treatment temperature of 180 占 폚 to obtain a diacylglycerol high-content retained I. The analytical values are shown in Table 1.

(10) The active white clay was contacted with the active clay for 20 minutes under conditions of active clay (Galleon earth V2R, Mizusawa Chemical Industries) / water-oil mass ratio = 0.005 at a pressure of 9.3 KPa and a treatment temperature of 105 ° C for oilseed rape- I got oil. Further, at a pressure of 400 Pa and a treatment temperature of 180 deg. C, water vapor was contacted for 30 minutes under the condition of steam / deodorization oil mass ratio = 0.03 to obtain oil J. The analytical values are shown in Table 1.

Examples 1 and 2 and Comparative Example 1

The results of the comparison of the emulsion stability of the oil composition using the oils B, D, G and I are shown.

The oil phase was mixed with the formulation shown in the test example of Table 2, and the mixture was heated and stirred at 40 DEG C, and then the aqueous phase heated to 40 DEG C was gradually added to the oil phase while stirring and emulsification (7000 rpm, 10 minutes) to obtain a water-in-oil type emulsion. Thereafter, 100 ml was sampled in an emulsification test tube, and the amount of water separation after 4 hours at 45 캜 was compared. When the amount was 3 ml or less, it was judged that the emulsion stability was good.

From the results in Table 2, the oil composition of the present invention had good emulsion stability (Examples 1 and 2). In particular, it was confirmed that the emulsion stability was further improved by increasing the content of DAG and MAG (Example 2). On the other hand, it was confirmed that when the MAG content is 1% or less, the emulsion stability is lowered (Comparative Example 1).

Examples 3 to 18 and Comparative Examples 2 to 9

The fat spreads were prepared by using diacylglycerol-rich stocks A, B, C, D and I and the stocks G and J in the formulations shown in Tables 3 and 4. The oil phase was mixed and heated and stirred at 40 占 폚. The aqueous phase heated at 40 占 폚 was gradually added to the oil phase while stirring and emulsification (7000 rpm, 10 minutes) was performed with a homomixer (Tokushu Kika Kogyo Co., Ltd.) &Lt; / RTI > The analytical values and the results of the flavor evaluation are shown in Tables 3 and 4. The flavor was evaluated by the following methods and standards (the same in all the following examples and comparative examples).

[Evaluation of flavor]

The evaluation of the flavor was carried out by allowing 1 to 2 g of each to be eaten raw by a panel of 10 people and evaluating the sensory evaluation based on the following criteria. In addition, it is judged that the sum of the average points of the first taste and the aftertaste is 5.0 or more, which is acceptable for consumers.

(i) First taste

4: No oil smell

3: Very little oil odor

2: A little oil smell

1: Oil smell left

(ii) aftertaste

4: Lightweight and fresh

3: I feel a little bit tasteless, but also a little bit lukewarm

2: Not feeling a little lukewarm taste and a little bit

1: Feeling not to be lukewarm and also to taste

Examples 19 to 21, Comparative Examples 10 and 11

Fat spreads were prepared using diacylglycerol high-content retainers E, F and oils G and J at the ratios shown in Table 5. The oil phase was mixed and heated and stirred at 40 占 폚. The aqueous phase heated at 40 占 폚 was gradually added to the oil phase while stirring and emulsification (7000 rpm, 10 minutes) was performed with a homomixer (Tokushu Kika Kogyo Co., Ltd.) &Lt; / RTI > The analytical values and the results of the flavor evaluation are shown in Table 5.

Examples 22 to 24, Comparative Examples 12 and 13

Syrups for butter cream were prepared using diacylglycerol high-content fats A and B and fats G in the ratios shown in Table 6. The resulting mixture was heated to 80 DEG C and heated at 80 DEG C while stirring (3000 rpm) using a homomixer (Tokushu Kika Kogyo Co., Ltd.). After completion of the dropwise addition, emulsification treatment was further carried out at 7000 rpm for 10 minutes. The analytical values and the results of the flavor evaluation are shown in Table 6.

As shown in Tables 3 to 6, the content of MCPD-FS as measured by DGF standard method C-Ⅲ 18 (09) in which the content of diacylglycerol is 5% or more and the content of monoacylglycerol is 1 to 35% To 5 ppm or less, the emulsions were excellent in flavor, which combines the first taste with no smell of oil and the light and refreshing aftertaste.

On the other hand, even when the content of diacylglycerol is 5% or more and the content of monoacylglycerol is 1 to 35%, the fat content of MCPD-FS is more than 5 ppm, (Comparative Examples 2, 3, 10 and 12). Emulsions using a fat composition having a diacylglycerol content of less than 5% had a first taste that smelled of oil and decreased diacylglycerol also affected not only the first taste but also the aftertaste (Comparative Example 6, 8 and 11). Further, when the content of monoacylglycerol was less than 1% or more than 35%, both of the smell of oil with the first taste and the untreated aftertaste had a bad influence (Comparative Examples 4, 5, 7, 9, 11 and 13) .

Claims

The content (ppm) of 3-MCPD-FS (3-monochloropropane-1,2-diol forming substance) measured by the DGF standard method C-Ⅲ 18 (09) is 4 ppm or less, Wherein the content of glycerol is 10% by mass or more and less than 40% by mass, the content of monoacylglycerol is 1.7% by mass to 10% by mass, and the treatment temperature is 150 to 260 ° C for 3 to 180 minutes.

(Ppm) of 3-MCPD-FS (3-monochloropropane-1,2-diol forming substance) measured by the DGF standard method C-Ⅲ 18 (09) is 3 ppm or less, Wherein the content of glycerol is 15 mass% or more and less than 40 mass%, the content of monoacylglycerol is 2 to 8 mass%, and the treatment temperature is 180 to 250 占 폚 and the treatment time is 5 to 110 minutes.

3. The method according to claim 1 or 2,
(Ppm) of 3-MCPD-FS (3-monochloropropane-1,2-diol-forming substance) measured by the DGF standard method C-Ⅲ 18 (09) is 0.3 to 1.8 ppm Composition.

3. The method according to claim 1 or 2,
Wherein the fat composition contains 25.1 to 35.6 mass% of diacylglycerol.

delete