TW201034578A - Edible fat and oil for heating and process for manufacturing thereof - Google Patents

Abstract

This invention provides an edible fat and oil for heating and a process for manufacturing thereof. By the coexistence of a phosphatide and a tocopherol, the edible fat and oil for heating decreases odor generation and quality degradation more effectively, and further increases preservation stability. According to the invention, the tocopherol of 50 to 2700 ppm is added in the edible fat and oil for heating, characterized in that the edible fat and oil for heating includes the phosphatide of 0.5 to 65 ppm, and the tocopherol includes a δ -tocopherol of 27 wt% or more. Further, the tocopherol can include a α -tocopherol of 25 wt% or less.

Description

[Technical Field] The present invention relates to an edible fat and oil for heating conditioning, and a method for producing the same, wherein the edible fat or oil for heating conditioning not only effectively reduces odor generation or quality deterioration, but also has excellent Hydrolysis during heating conditioning stabilizes storage stability. For a long time [Previous technology] In the past year, the concern for the quality of food has been increasing, and the use of glycerin for foods and other J1 foods is no exception. Foodstuffs are generally degraded by light. At this time, hydrolysis degradation occurs due to the presence of moisture, and oxidative degradation occurs due to the presence of oxygen. Among these deteriorations, hydration is used as an acid value 'oxidative degradation as a peroxide value, and edible fats and oils are usually obtained by using a crude oil as a raw material, a degumming step, a drying step, and a refining step. . Long-term storage is carried out by causing oxidation or coloration by passing through impurities such as = ^ 3 = in these steps. Hang, if the long-term and empty box after opening the seal = heat, the oil will be oxidized, and the money will become 1 or odor = 201034578. The color change, the toxic substance and other changes, and the activity of the ingredients Damaged, resulting in reduced quality. On the other hand, in the life of the refined step, the four (4) play the celestial Ϊ : : : : : : : : 卜 卜 卜 卜 卜 卜 卜 卜 卜 卜 卜 卜 卜 卜 卜 卜 卜 卜 卜 卜 卜 卜 卜 卜 卜 卜 旨 旨 旨 旨 旨 旨 旨The anti-oxidation effect of μ, the patent ^ uses 1 technology to add the technology of fertility, the above edible oil can achieve the inhibition of oxygen-induced deterioration. In addition, 2~3 reveals the technique of the oil in the fine oil needle (4), the above oil Japanese Patent Laid-Open Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. 〇2 Bulletin only Wei Yu can exist in the number _ Qiao __ T especially 疋 - raw month test, another ancient! ¢1, *4feX丄U, > coexistence can affect the oil, especially with phospholipids Qualitativeness does not ride on any of the research fields. SUMMARY OF THE INVENTION Therefore, the object of the present invention is to provide an edible oil for heating conditioning. 201034578 Heating and conditioning edible oils and fats reduce the hydrolysis in heating conditioning by coexistence ,and - Steps to improve the storage stability of ^, ^ ^ for the chemical, etc. The amount of phospholipid i, and ^^^ title j Wei, age has a specific ^ ^ progress added to the tocopherols in a specific amount (5 · this = The fermented food is used for heating and conditioning, and the edible fat and oil for heating conditioning of the present invention is added with a quantity of 50 to 2,700 psi, and the edible oil is characterized by: 5~ Xia 3 has a ruthenium, and the tocopherol contains tocopherol in the tocopherol in an amount of 27% by weight or more (wt%). The above-mentioned fertility can also be in the fertility expectant category. The tocopherol containing α-tocopherol is contained in an amount of less than or equal to t/〇. Further, the edible fat or oil for heating conditioning is preferably added in an amount of 0.25 to 200 ppm by adding ascorbyl palmitate. The edible fat or oil for conditioning may be a fat for frying, and a rapeseed oil may be used as a raw material fat or oil. The method for producing edible fat and oil for heating conditioning according to the present invention is characterized in that it comprises 0.5 to 65 ppm in the edible fat and oil for heating conditioning. Add phospholipid and take 50 The amount of tocopherol added to the amount of 2700 ppm and the tocopherols are tocopherols containing δ-tocopherol in the amount of 201034578 or more in the tocopherols of 27 wt ° /0. In addition, the heating conditioning of the present invention is used. The method for producing edible fats and oils may be characterized as follows: - a step of adding tocopherols in an amount of 50 to 2700 ppm in an edible fat or oil t containing a phospholipid in an amount of 0.5 to 65 ppm, and the above-mentioned fertility The phenols are tocopherols containing d-tocopherol in the amount of 27% by weight or more in the tocopherols.

[Effect of the Invention] The edible fat and oil for heating conditioning of the present invention can improve the heating conditioning by containing not only a specific amount of phospholipid but also a tocopherol in a specific amount. In the hydrolytic stability, heat conditioning can be carried out for a longer period of time than before. In addition, not only the anti-oxidation effect of the quaternary lipids (4) after heating, but also the full use of the anti-oxidation effect from the fertility _ _ _ It has a good flavor and can also suppress the generation of addition and subtraction, and can effectively reduce the deterioration of oil and fat caused by oxidation or hydrolysis. Therefore, according to the production method of the present invention, edible fats and oils for heating conditioning having high quality and high utilization value can be easily obtained. For the purposes of the above and other objects of the present invention, the preferred embodiments are described below, and the accompanying drawings are as follows. [Embodiment] 201034578 The following is a detailed description of the present invention. [Food and fat for heating and conditioning] The edible fat and oil for heating conditioning of the present invention is added with tocopherol in an amount of 50 to 2700 ppm, and the edible fat and oil for heating conditioning is characterized in that it contains phospholipid in an amount of 0.5 to 65 ppm. And the above-mentioned tocopherols contain 6 - fertility in the amount of 27 wt% or more in the tocopherols. Further, the phospholipid content in the oil and fat in the present specification means a value measured by a reference fat analysis test method (2A1M996 scale lipid). In addition, in the above phospholipids, in addition to lecithin (yolk lecithin), plant lecithin (soy lecithin, rapeseed lecithin, etc.) or fractionated lecithin or hydrogenated lecithin of these lecithins, phospholipid choline (phosphatidyl choline, PC), phospholipidylethanolamine (PE), phosphatidyl inositol (Π) as the main component, in addition to phospholipidyl serine (PS), hydrolysis of these Lyso-phosphatidyl glycerin (LP) ), nerve sphingomyelin (SPH), and mixtures of these components vary in composition with the base material. In addition, the term "tocopherols" refers to the α-tocopherol, strontium-tocopherol, strontium-tocopherol, and 5-tocopherol in the four tocopherols in the oils of the "201034578" by the lipid analysis test method (2 · 4 · _ raw * phenol. Fluorescence detector · 咼 effect liquid chromatography) for measurement. In addition, the content of 'ascorbic acid plucked acid vinegar in fats and oils can be determined according to the food additive 2〇〇3” (the association law Α曰本品品品).食用 ❹ Ο 食用 食用 食用 食用 食用 食用 食用 食用 食用 食用 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , More than ^^ 1~60??111, more preferably 5~5〇1)1)111. In general, if the impurities are excessively present in the product, there is a possibility of coloring due to heating or foaming during frying. Therefore, the quality of the coffee is removed during the course of the purification. That is, by utilizing the property of forming a phospholipid of self-organized body (Sdf-organizati〇n) by water or acid, water or steam is used in the degumming step, and (4) fat f becomes a water-soluble rubber and is removed ( Water degumming), and further, the oil-soluble phospholipid is removed by using an acid such as phosphoric acid, acetic acid, citric acid, oxalic acid, maleic acid or tannic acid. Then, in the subsequent deacidification step, it is also removed together with free fatty acids, odorous components, and the like, such as palmitic acid or oleic acid. Therefore, in general, the refined fats and oils are completely free of phospholipids, or contain only a very small amount (e.g., about 0.4 ppm or less in refined rapeseed oil). However, in the present invention, by using the edible fat or oil for heating conditioning containing the amount of the linseed lipid in the above range, the antioxidant effect of the tocopherol described later is allowed to interact. The effect of improving the hydrolytic stability after the heat treatment is also sufficiently exerted. In addition, it not only avoids excessive coloration of grease during heating, but also highlights the effect of 201034578 phospholipid itself, which effectively suppresses excessive coloration upon heating. When the phospholipid content of the total amount of the edible fat or oil for the heat treatment containing the phospholipid and the tocopherol added is less than 〇 5 ppm, the coloring inhibitory effect can be sufficiently exhibited, and if the phospholipid content exceeds On the other hand, at 65 ppm, excessive coloring is caused, and foaming during frying is hardly suppressed, and synergistic effects with tocopherol which contributes to quality deterioration after heating are not sufficiently exhibited. The edible fat and oil for heating conditioning of the present invention contains the above-mentioned squamosa lipid, and is preferably 5 G to 27 (9) ppm in a total amount of 1% by weight of the edible fat or oil for heating and conditioning of the added phospholipids. It is cut ~ Following PPtn, better is ~ let ppm, better is lion ~ said PPm, the best is the class ~ · Peng amount to add fertility _ formed, in the tocopherol l00wt%, fertility Phenol into θ

Wt% ^ 27.100 wt〇/o, ? 2J is preferably 85~95wt%. Better 疋(10)~(10)(4), more π Mingsheng page phenols, refers to tocopherols, point === these four kinds of fertility hope, these fertility have two-reaction anti-oxidation effect. In the sense of fertility, it is known that the activity of emulsifier oxime or the anti-oxidation effect of silk production = will not only inhibit the oxidation of oils and fats, but also the second coffee-fertility aid, because of the inhibition of growth, even if it is It is said that there is a large amount of exposure to the harsh use of the high temperature heating ring ^ in the = steam contact with one side of the hydrolysis of the fat • shirt money. The tocopherol inhibits the oil tocopherol as a tocotrile (toc〇l) derivative of trimethyl 201034578, and the tocopherol is a monomethyl tocol derivative, which is generally presumed to be a difference in stereostructure. These factors will affect the activity of these tocopherols. Λ However, the phenols in the oil are usually removed during the purification step. That is, in the decoloring step using an adsorbent such as activated clay, the above tocopherols are removed by adsorption together with the coloring component, the residue after the deacidification step, various metal salts, and the like. Next, in the subsequent deodorization step, a considerable amount of tocopherol remaining is removed together with a volatile component such as a odorous component or a fatty acid or an unsaponifiable matter. Therefore, a small amount (about 4 〇〇 ppm) of the growth age is usually contained in the purified fat or oil, and the amount of the effect of the present invention is insufficient. Therefore, in the present invention, tocopherols containing tocopherol in an amount within the above range are added to the fats and oils in an amount within the above range, and the edible fats and oils for heating conditioning obtained are contained in an appropriate amount. In addition, the fertility is not only more effective, but also the synergistic effect with the phospholipid is sufficiently ensured, and the edible fat or oil for heating conditioning which suppresses the deterioration of the quality by oxidation or hydrolysis after the heat treatment is more effectively obtained. When the amount of the tocopherol to be added contained in the edible fat or oil for heating conditioning is less than 50 ppm', it is difficult to exhibit a sufficient hydrolysis inhibiting effect or an antioxidant effect, and the coloring is promoted. Further, when the amount of the above-mentioned growth expectant is more than 2700 ppm, there is a tendency that the flavor is lowered, and in particular, there is a tendency to generate an odor when heating. In addition, if fertility Hj contained in 1% by weight of fertility is 27 wt%, the hydrolysis inhibition effect or the antioxidant action of fats and oils caused by tocopherol may not be sufficiently exhibited. 11 201034578 Among the above-mentioned tocopherols added in 100 Wt%, it is more desirable that the content of α-probiotic is 25 wt% or less, preferably 0 to 10 wt%, more preferably 0 to 5 wt%. When the tocopherol contains tocopherol in an amount less than the content of tocopherol and is in the above range, the tocopherol and the alpha tocopherol act in a well-balanced manner, and the hydrolysis inhibition can be more effectively exhibited. Effect and antioxidant activity. When the content of α-tocopherol is less than or equal to 25 wt%, the hydrolysis inhibiting effect and the antioxidant action by 5_tocopherol can be more sufficiently exhibited, and the synergistic effect of tocopherol and phospholipid can be expected to be improved. When the above tocopherols are added to fats and oils, tocopherol concentrates are usually used. The above tocopherol concentrate is mainly taken from natural materials, and the tocopherol concentrates extracted from the distillate step taken in the step of purifying the fats and oils may be extracted from the tocopherol concentrates. Α-fertility three-dose (heart (10) ―), tocotrienol, r tocotrienol, and tocotrienols such as tocotrienol, in addition to tocols derivatives, etc. · "Agrochemicals can also use concentrates synthesized by chemical methods. _ The edible fat and oil for heating conditioning of the present invention may further contain ascorbic acid pulverization, and the acid 8θ is formed by heating the edible fats and fats which are added to the above-mentioned fertility test and the anti-defective kk acid. The total amount of 100 Wt/〇 is preferably from 0. 25 to 200 ppm, preferably from 3 to 110, more preferably from 7 to UOppm, most preferably from 1:40 to i10] ppm. The above ascorbic acid brown shelf acid ester. Ascorbyl palmitate is one of ascorbic acid fatty acid esters, and is an so-called vitamin C ester which has high solubility in oils and fats and has an antioxidant effect on 12 201034578t, and is excellent in compatibility with phospholipids. The above-mentioned anti-bad area standard picking vinegar also contributes to the above-mentioned good chimerity, and does not hinder the coloring suppression effect of the heated leaf or the effect of reducing the quality deterioration, and can be used to enhance the y-enhancement. Or a synergistic effect of the antioxidant activity of α.

❹ If the tocopherols and ascorbyl palmitate are added and the lipids are contained, the total amount of edible oils and fats for heating conditioning is 100 wt〇/〇. The content of ascorbyl palmitate is greater than or equal to 〇.25 ah. Synergistic effect of hydrolytic stability and antioxidant action. Further, when the content of the ascorbic acid-labeled acid s? is less than or equal to 200 ppm, the synergistic effect of the antioxidant action = better balance is achieved, and not only the coloring is sufficiently prevented, but also the green color is sufficiently suppressed to suppress the flavor or the odor during heating. In addition, when the ascorbyl palmitate is added, in order to achieve the content in the above =, it is preferable to add 0 to 15 parts by weight of the ascorbic acid standard vinegar added to the raw (four) type. The weight, 'preferably 0. 2 to 10 parts by weight, more preferably 0.5 to 7 parts by weight. These ascorbic acid granules can be used as a commercially available preparation or the like. The invention relates to the edible oil for heating conditioning and the general edible oil and fat. The crude oil which is taken out from the seeds or fruits of the plant is used as the starting raw material, and is obtained by the following refining: according to the need of degumming step ==, Decolorization step, after step-by-step, after the step is required, = step. The above-mentioned degumming step, wrist acid step, and de-antitizing step are appropriately selected depending on the properties of the crude oil. The shape of the crude oil may vary depending on the oil raw material before the oil press 13 201034578. The raw material of the oil before the extraction of the crude oil is not particularly limited, and examples thereof include flaxseed, white sage, perilla, kapok, copra, sesame, rice bran, safflower, and avocado (shea sinensis). Soy, tea, jade, rapeseed, black sesame (niger), babassu (touch dirty), palm (palm), palm kernel, coconut, sunflower seed, cottonseed, peanut, grape seed, wheat, plucked ( Olive), avocado, etc. The raw material oil which can be used for obtaining the above-mentioned edible fat for heating conditioning is not particularly limited, and is, for example, safflower seed oil, grape oil, soybean oil, mohuaxuan oil, wheat germ oil, Corn oil, cottonseed oil, sesame oil, rapeseed oil, rice bran oil, peanut oil, flux oil, white sesame oil, olive oil, palm oil, coconut oil, two or two of these oils The above blended blended oil, or palm 〇lein, palm stearin 'palm super olein, palm olein Food (paim mid fracti〇n) and other foods In addition to the hydrogenated oil and the transesterified oil of the fats and oils, an edible oil produced by a direct esterification reaction such as a medium chain fatty acid triglyceride or a flavored edible oil to which a flavor raw material is further added may be mentioned; The raw material fats and oils are suitable for heat treatment such as frying conditioning, frying conditioning, barbecue conditioning, etc., usually at a use temperature of about 14 〇 to 240 C. Among the raw material fats and oils, rapeseed oil or soybean oil is preferred. More preferably, it is a rapeseed oil. In addition to the above-mentioned quality retention, the above-mentioned edible fat for heating conditioning is preferably suitable for the viewpoint of sufficiently reducing the effect of foaming during frying. Oil 14 usually used at a temperature of around 160~200 °C

❹ 201034578 Fried fat for frying. [Method for Producing Edible Oils for Heating and Conditioning] The method for producing edible fats and oils for heating and conditioning according to the present invention is characterized in that it comprises the following steps: 0.5 to 65 ppm, preferably 1 to, more preferably 5 to 50 ppm. The amount of squamous lipid is added, in addition, it is 1 to 2700 ppm, preferably 1 to 2700 ppm, more preferably 5 to 2700 Ppm, more preferably brain to 2700 ppm, and most preferably _ ~! 5 〇〇 ppm of the amount of fertility; and the tocopherols in the tocopherols is 27 wt% or more, preferably 27 to 1 wt%, more preferably 8 〇 %, more preferably 85 to 95% by weight of tocopherol containing <5-tocopherol. Further, the method for producing an edible fat or oil for heating conditioning according to the present invention has the following features: comprising the steps of: containing a phospholipid in an amount of from 5 to 5 ppm, preferably from 5 to 5 g, and heating conditioning. Edible oil in the middle of the day 'to 5G ~ 27GG ppm, better! (9)~2· More preferably 5GG~27GG ppm, better 岐~~27(10)ppm, preferably 800~1500 ppm, adding fertility; and the above fertility _ is adjusted in the fertility sense by the big degumming step Degummed oil obtained. Since avoiding the influence of other quantities that should be removed, and the choice of (4) chemical considerations, it is possible to use degummed stepping oil to remove the water _ oil and remove the refined oil. Further, it is preferable that the degummed oil slag taken in the degumming step, the degummed oil is aged or refined (four) treated, or a commercially available phospholipid product or the like is added to add the above-mentioned amount. quality. Commercially available disc lipid products are preferably manufactured by using an environment having a low oxygen concentration in an environment where operation is possible to avoid coloring. Further, in the case where the phospholipid is added in the above manner, there is no particular limitation as to which step in the refining step is carried out, and it is preferable to carry out the removal after the passage of the step and the step of the step. The odor step w' is more desirably after passing through the degumming step and the deacidification step and also after the decolorizing step and before the deodorizing step. If the _ quality is added before the deodorization step, the deodorization step is used to improve the flavor from the lipid-breaking secret. In addition to the fruit-straight (four) until the finished product, and also does not damage and (4) the flavor of the oil itself, The effect of the (4) excessively colored side during heating or the deterioration of quality after heat treatment can be sufficiently exhibited. The production method of the present invention comprises the step of adding a fertility to a fat or oil containing or adding a gamma of the above range. There is no particular limitation on which stage of the refining step is added, and it is better to record the deodorization step after the transfer step and the deacidification step. After the stinking step. Adding fertility_ while adding the _ quality allows the manufacturing process to be further simplified, and thus is preferable. 201034578^ Λ In addition, 'the edible fats and oils for heating conditioning of the present invention ==="additives, etc.", a cardiotonizing agent, an antioxidant, a deterioration agent, a crystal modifier, etc., preferably added before filling. Agent can be heard: glycerin fat from fatty acid vinegar, strict sugar fat _, polyglycerol condensation _ oil _ needle fatty acid vinegar, propylene glycol monthly fatty vinegar, polyoxymethylene

Ο = organic acid monoglycerin vinegar and so on. Antioxidant. Deterioration agent = acid, kGjieaeid, gallic acid derivative, calechm and its vinegar, Fukiic acid sub-SHgossypoU, sesam〇1 (4) (Kiss coffee), Silicae, etc. Crystallization adjustment coffee can be exemplified: three-brewed melon oil (seven) acylgly view D, dimercaptoglycerin, soil (micro) class, solid $ vinegar 』 =) class and so on. Correction, you can also add spicy silk color ingredients. Examples of the spices include capsaicin Uapsaidn, aneth〇le, eugen〇1, cine〇ie, and Zinger〇ne. Examples of the coloring component include carotene gin (deleted) and erythromycin (astaxamhin). (4) Examples The present invention will be specifically described below based on examples, but the present invention is not limited to the examples. [Example 1-1 to Example 5-1] Using rapeseed salad oil (refined rapeseed oil: Ν_η 〇im〇Gr〇up (stock)) 'Acid value = G. 〇 4 'Color y 4, τρ Μ 7 〇, fill 17 201034578 lipid content of 0 ppm, fertility content of 440 ppm, ascorbyl gluconate content of 0 ppm) as a raw material oil, after adding phospholipids in the form of the amount shown in Table I' According to Table 1-1, a fertility preparation was added to obtain an edible fat for heating conditioning. Then, the obtained edible fats and oils for heating conditioning were used, and each evaluation was carried out in accordance with the following. The results are shown in the table. [Comparative Example 1-1] The rapeseed salad oil and the tocopherol preparation were used in the same manner as above, and the edible oil and fat for heating conditioning was obtained in the same manner as above, and each evaluation was carried out. The results are shown in the table. [Comparative Example 2-1] A, using the same rapeseed salad oil as in Example 14 as a raw material fat and oil, adding the disc lipid in the amount shown in Table M, without adding tocopherol, heating conditioning was obtained in the same manner as above. Each evaluation was carried out using edible fats and oils. The results are shown in Table 1-1. [Comparative Example 3-1 to Comparative Example 4-1] The same rapeseed oil as the raw material oil and fat was added as the raw material fat and oil, and the amount of the phospholipid was added as shown in Table 1-1, according to the table. Each of the evaluations was carried out in the same manner as above to obtain a fat for cooking and conditioning. The results are shown in the table. [Example 2-2 to Example 4-2, Comparative Example ι_2 to Comparative Example 2_2] Soybean oil (soybean salad oil: Nisshin 〇illi〇 Group) was used to make 'acid value=〇.05, color = 14, The TPM value is 7 5, and the phospholipid contains 18 201034578 Λ 1 ΐ = ppm 'the fertility content is 删 ppm of the ascorbic acid sulphuric acid vinegar 3 as the raw material fat, according to the examples 21 to 41 and the ratio # 1-1 to Comparative Example 21, according to Table U, the edible fats and oils for heating conditioning were obtained in the same manner as above, and each evaluation was performed. The results are shown in Table 1-2. [Example 2_3 to Example 4_3, Comparative Example 1-3 to Comparative Example 2-3] Low melting point palm liquid oil (manufactured by Nisshin OilliO Group Co., Ltd., acid value = 0.05, color = 3.7, TPM value of 8.5) was used. , ❹ impurity 3 amount is 〇ppm, fertility expectant content is 55 〇 Ppm, ascorbic acid = palmitic acid lysate content is 0 PPm) as raw material fat, according to Example 2] ~ Example 4-1 and Comparative Example M~ comparison In Example 2-1, according to Table 丨3, the edible fats and oils for heating conditioning were obtained in the same manner as above. The results are shown in the table. [Examples 6 to 9 and Comparative Examples 5 to 7], the same rapeseed salad oil as in Example 1_1 was used as a raw material fat, and the type and amount of the tocopherol preparation were changed. According to Table 2, heating was obtained in the same manner as described above. The edible fats and oils for conditioning were separately prepared in Table 2. The stomach will,,,. [Example 1 (M~ Example 13-1, Comparative Example 8-1 to Comparative Example, using the same rapeseed salad oil as Example M as the raw material oil tocopherol formulation, according to Table 3-1, The edible fats and oils for heating conditioning were obtained, and each evaluation was performed. The results are shown in Table 3-1. [Examples 11-2 to 13-2] 19 201034578 Evaluations, ==^ Heating side glycols, [Example 1U3~Example 12_3] According to Table 3-3,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, 19-1, Comparative Example 10-1] The same rapeseed salad oil as in the above Table 1-1 was used as a raw material fat and oil, and the dish lipid was added in such a manner that the amount of the raw material was added, and the food was obtained according to the table _ Evaluation with the line ==: « I Example 15-2 to Example 17-2] 例 The same soybean oil was used as the raw material fat and oil, and each evaluation was carried out according to the food and fat for heating conditioning. 15-3~Example 17-3] The same way to obtain the edible conditioning table for heating conditioning: Comment: and = 20 201034578 Not in Table 4-3. ❹ Ο [Example 20-1~Example 24-1, Comparative Example 1 to Comparative Example 12_υ Using the same rapeseed salad oil as in Example 1-1 as a raw material fat and oil, the phospholipid was added in an amount as shown in Table 5_1, and then the tocopherol preparation and ascorbyl palmitate were added according to the table, thereby After the addition of the edible oils and fats was obtained, the obtained edible oils for heating conditioning were used, and each evaluation was carried out in the same manner as above. The results are shown in Table 5^. [Example 21-2~ Example 24-2] The same soybean oil as in Example 2-2 was used as the raw material fats and oils. Example 2Μ~Example 24· According to Table 5-2, the edible fats and oils for heating conditioning were obtained in the same manner as above, and each evaluation was performed. In Table = [Example 21-3 to Example 24-3] The same low-melting point palm liquid oil as in Example 2-3 was used as the month 'by example to Example 2', and the heating conditioning was obtained in the same manner according to Table 5_3. The oils and fats are shown in Table 5-3. The results are shown in the top [Examples 25 to 29] The same dish as the raw material fats and oils was used as the raw material fats and oils, and the amounts shown in Table 6 were added. After the phospholipid, according to the table = expectation and ascorbate Each of the evaluations was carried out in the same manner as in the above-described heat treatment food fat 1. The results are shown in Table 6. /, Further, the above examples 实例 ~ Example 29 and Comparative Example ^ Comparison 21 201034578 Each of the evaluation items in Example 12-1 is based on the following criteria and methods. [Water Spray Test] 500 g of the edible fat for heating conditioning was added to a stainless steel beaker for heating, and the surface was magnetically disturbed. The device (st bribe) was heated to 18 扰 while being spoiled, and then sprayed on the surface of the grease at a speed of shaving. This operation was continued for 7 hours per day, and the same operation was repeated for two consecutive days (spray time = count hour). The acid value, the chromaticity, and the TPM value shown in the evaluation of the edible fats and oils for heating conditioning after the above water spray test were evaluated. 〇 “Acid Value” is determined according to the benchmark grease analysis test method (2.3.M996 acid value). The larger the value, the more the hydrolysis is carried out, which is not preferable. "Chrominance" using a Lovibond colorimeter (Luovibond color E-type measuring instrument, manufactured by Tint Meter Co., Ltd.), using 1/2 inch = trough for measurement, will The value of Y+1〇R is indexed as the chromaticity (Y: yellow, R: red). The larger the value, the more the coloring is performed, and ◎ is not preferable. Devaluation The value of the amount of polar compound (TPM value) was determined using a digital edible oil tester (test〇265, manufactured by Testo Co., Ltd.). The larger the value, the more the amount of the polar compound is, which is not preferable. [Storage test] 4 〇〇 g of the edible fat and oil for heating conditioning immediately after manufacture was placed in 5 〇〇 22 201034578^ 222 jars, and the lid was closed to seal it. Put the jar on

2, 6 weeks, and the flavor evaluation and the heating odor evaluation shown by the edible fats and oils for the heating conditioning after the above-mentioned storage were carried out. F "Flavour evaluation" The part (normal temperature) from which the oil is taken out is contained in the mouth, and the flavor is evaluated by the following four grades by 1 () official Ϊ 2 2nele〇, and each evaluation is obtained.

◎ 〇 Δ 夙 smell). It is tasteless and odorless, and the flavor is extremely good. There is a little smell, etc., but it is good. Smell, but tasteable (has a different origin from the source of rapeseed X: poor flavor, not suitable for consumption. "heating odor evaluation"

40 g of the edible fat for heating conditioning was placed in a blood beaker, and the odor of the heating to 180 ° C was evaluated by a famous inspector at the following two levels, and the average value of each evaluation was obtained. A: It has a characteristic odor of raw materials, but does not feel rancid. B: In addition to the odor specific to the raw material, it also feels rancid. C: Strongly felt rancid (having a heterogeneous odor different from the source of rapeseed), 23 201034578

Ja617s ι--1ΐ-ι<] 1 Comparative Example 4-11 Tocopherol preparation A%5 | 1546 1 1500 | 1-H ! 0.68 CN ffl 〇1 Comparative Example 3-1 i | Rapeseed oil | CN d Tocopherol Formulation A%5 1 1546 I 1500 丨0.56 inch 21.5 | ffl 〇Comparative Example 2-1 I 菜轩油1 τ—< 1 1 〇1 1 0.57 〇| 21.0 1 CQ 〇Comparative Example 1-1 I rapeseed oil | ο 1 1 〇1 1 | 0,61 | rn Γ 23.0 I ffl 〇I Example 5-1 | I Rapeseed oil tocopherol preparation A% 1 1546 | | 1500 I | 0.40 | m cs | 16.5 I PQ 〇 I Example 4-11 I Rapeseed Oil | ο Tocopherol Formula A5*5 [1546 | 1500 I τ-Ή —.9-41 , CO (N 1 14.5 1 PQ 〇I Example 3-11 I Rapeseed Oil | Tocopherol preparation B%6 | 2500 | | 1500 I CN iT) cn | 0.46 | 00 cs | 15.0 I ffi 〇I example 2-11 I rapeseed oil | tocopherol preparation A%5 | 1546 | | 1500 I | I m (N | 15.0 I PQ 〇I Example 1-11 | Rapeseed Oil | Tocopherol Formula A#5 | 1546 | 1 1500 I 0.43 CN (N 1 17^1 (3⁄4 〇 Grease /^\ Β & ♦ 1 ♦1 Addition amount of this preparation w (ppm) Addition amount ^ (ppm) α-tocopherol content (wt%) η <5-tocopherol content (City%)^ Acid value Degree TPM value flavor evaluation heating odor tocopherol preparation tocopherol ί i evaluation preservation test ^ 201034578 ο ο J-a617s 1 comparative example 2-21 soybean oil 1 1 1 〇 1 1 I 0.63 I 23.5 CQ 〇 comparison example 1-2 Soybean oil 〇1 1 〇1 1 0.64 24.0 〇1 Example 4-2 I Soybean oil 〇 Tocopherol preparation A%5 1546 1500 1-H 0.47 15.5 PQ 〇 Example 3-2 Soybean oil 〇 Tocopherol preparation 妒 6 2500 1500 ( N ΓΟ 0.51 Ο (N 16.0 CQ 〇Example 2-2 Soybean oil tocopherol preparation A*5 1546 1500 0.49 CN 16.0 CQ 〇Hole lipid content (ppm) Type of preparation Qin addition amount w (ppm) Addition amount ^ (ppm Heart tocopherol content (%)@tocopherol content (wt%) 854 acid value chroma TPM value flavor evaluation heating odor tocopherol preparation tocopherol water spray test evaluation preservation test evaluation 201034578

Ja6Kee [co-id | Comparative Example 2-3 1 Low Melting Point Palm Liquid Oil Η 1 1 ο 1 1 0.64 20.0 m 〇Comparative Example 1-3 Low Melting Point Palm Liquid Oil 〇 1 1 ο 1 1 0.65 20.5 PQ 〇1 Example 4 -3 J low melting point palm liquid oil tocopherol preparation 1546 1500 0.55 15.5 CQ 〇 Example 3-3 low melting point palm liquid oil tocopherol preparation 2500 1500 CN CO 0.58 16.0 PQ 〇 Example 2-3 low melting point palm sap oil fertility Phenol preparation A'%5 1546 1500 Η 0.56 16.0 〇 Grease content of phospholipids (ppm) Addition amount of preparation &1 (ppm) Addition amount +2 (ppm) «-Tocopherol content (milk%)@ (5- Tocopherol content (\^%)®4 Acid value chroma TPM value Flavor evaluation Heating odor tocopherol preparation Tocopherol water spray test evaluation Storage test evaluation 201034578 o J-a6 inch ς-

[<N<1_-I Comparative Example 7 1 rapeseed oil tocopherol preparation 1 〇 1875 1500 00 T-Η 0.55 1 3 23.0 ffl 〇 1 Comparative Example 6 Rapeseed oil | 〇 Tocopherol preparation E*9 3000 1500 〇〇1_0^4 1 m L 22.5 I ffl 〇Comparative Example 5 Rapeseed oil 〇Tocopherol preparation D3*8 1875 1500 〇CN 0.60 inch i 22.0 PQ 〇〇\ 菜 Rapeseed oil 〇 Tocopherol preparation 2500 1500 Divination 0.44 VO <N 15.5 ffl 〇00 Rapeseed oil! 〇Tocopherol preparation A% Tocopherol preparation household 1〇1469 S3 1500 00 __Μ1___1 15.0 | 〇〇Example 7 Rapeseed oil tocopherol preparation B% 2500 1500 (N m CO 0.46 1 00 CM 15.0 CQ 〇Example 6 Rapeseed oil 〇Η Tocopherol preparation A% 1546 1500 0.41 cn CN 1__14^ ffl 〇 Grease content of phospholipids (ppm) Addition amount of preparation w (ppm) Addition amount (ppm) 〇: - Tocopherol content (plus %) $3 &lt 5-tocopherol content (plus %) ^ acid value chroma TPM value flavor evaluation heating odor tocopherol preparation tocopherol water spray test evaluation preservation test evaluation 201034578 [ICA<] 1 comparative example 9-1 1 rapeseed oil 〇Tocopherol preparation A%5 3299 3200 0.46 00 CN 15.0 U < Comparative Example 8-1 Rapeseed oil 〇 Tocopherol preparation A & 5 (N ΙΓϊ CN 0.52 rH L 21.5 I PQ 〇 Example 13-1 Rapeseed oil 〇 Tocopherol preparation A%5 S Ο 2 Τ~Η 0.45 Η CO 15.5 ffl 〇|Example 12-1 Rapeseed oil 〇 Tocopherol preparation A'% 1—Η 1 500 Τ—Η 0.44 CN 15.0 P3 〇Example 11-1 Rapeseed oil tocopherol preparation A; s5 1546 1500 0.41 cn <N 14.5 ffl 〇|Example 1〇 -1 | I Rapeseed Oil | 〇 Tocopherol Formula A%5 2577 2500 0.41 m CN 14.0 CQ 〇 Grease Phospholipid Content (ppm) Formulation Addition Quantity & (ppm) Addition Quantity ^ (ppm) 0: - Fertility Phenol content (City%);!〇5-Tocopherol content (%)%4 Acid value chroma TPM value Flavor evaluation Heating stinky tocopherol formulation Tocopherol water spray test evaluation Storage test evaluation 201034578〆[Table 3· 2] Example 11-2 Example 12-2 Example 13-2 Fat Soybean Oil Soybean Oil Soybean Oil Filled with Lipid Content (ppm) 10 10 10 Tocopherol Formulation Types Tocopherol Formulation A®5 Tocopherol Formulation A:"5 Tocopherol preparation A®5 Addition amount w (ppm) 1546 515 103 Tocopherol addition amount (ppm) 1500 500 100 〇:-Tocopherol content (plus %) & 3 1 1 1 <5-tocopherol content ( City%)$4 90 90 90 Water Spray Test Evaluation Acid Value 0.47 0.47 0.52 Color 24 25 33 TPM Value 15.5 16.0 16.5 Preservation Test Evaluation Flavor Evaluation BBB Heating Skunk

[Table 3-3] Example 11-3 Example 12-3 Fat and oil low melting point palm oil liquid low melting point palm sap liquid oil phospholipid content (ppm) 10 10 tocopherol preparation preparation type tocopherol preparation tocopherol preparation A+ 5 Addition amount m (ppm) 1546 515 Tocopherol addition amount (ppm) 1500 500 α-tocopherol content (wt%) 93 1 1 5-Tocopherol content (%)® 4 90 90 Water spray test evaluation of acid value 0.55 0.58 Chromaticity 47 47 TPM value 15.5 15.5 Preservation test evaluation Flavor evaluation BB heating skunk 29 201034578 J-a6Krn£ I--|1_inch<] Comparative Example 10-1 | Rapeseed oil | A»5 (N in CN m 0.75 0.55 IT—^ 21.0 I 〇Example 19-1 Rapeseed oil 〇 Tocopherol preparation A%5 ST-1 O o CO cn 0.37 14.0 CQ 〇Example 18-1 Rapeseed oil 〇 Fertility Preparation oo <N CO cn cn 0.39 卜 (N 14.5 cn 〇Example 17-1 Rapeseed oil 〇f-Η Fertility preparation A&5 ι 1 500 T. H m 0.36 cn (N 14.0 « 〇|Example 16 -11 I rapeseed oil | ο Tocopherol preparation B%6 m cn 00 o CN in m cn mo 0.38 | CN 14.5 CQ 〇Example 15-1 | Rapeseed oil ο Tocopherol preparation A&5 | 1546 I 1500 m 1 0.34 I m CNJ 13.0 CQ 〇Example 14-1 ο Tocopherol preparation A&5 | 2577 | 2500 m 0.35 | in (N 13.0 CQ 〇 Grease phospholipid content (ppm) Type of preparation added ^ ( Ppm) Addition amount 83 (ppm) 〇: - Tocopherol content (plus %) * ° 5-Tocopherol content (% resistance) @ Relative to tocopherol addition amount (parts by weight) Addition of edible fats for heating conditioning Amount (ppm) *12 Acid value chromaticity TPM value Flavor evaluation Heating odor tocopherol preparation Tocopheryl ascorbyl palmitate ί i — ί κ Preservation evaluation 20103457% [Table 4-2]

Example 15-2 Example 16-2 Example 17-2 Fat Soybean Oil Soybean Oil Soybean Oil Filled Lipid Content (ppm) 10 10 10 Tocopherol Formulation Types Tocopherol Formulation Eight Tocopherol Formula Tocopherol Formula As5 Addition m ( Ppm) 1546 833 515 Tocopherols added ¥2 (ppm) 1500 500 500 Heart tocopherol content (plus %) @3 1 2 1 <5-tocopherol content (initial ° / 〇)® 4 90 35 90 Ascorbic acid Addition amount (parts by weight) of palmitic acid to tocopherols 3 3 3 Addition amount of edible fats and oils for heating conditioning (ppm) *12 45 15 15 Evaluation of acid value by water spray test 0.42 0.44 0.43 Color 24 26 25 TPM value 15.5 16.5 16.0 Preservation test evaluation Flavor evaluation BBB heating skunk [Table 4-3] Example 15-3 Example 16-3 Example 〗 7-3 Oil low melting point Palm liquid oil Low melting point Palm liquid oil Low melting point palm Liquid oil dish lipid content (ppm) 10 10 10 Tocopherol preparation preparation type Tocopherol preparation Tocopherol preparation Β; 5ί6 Tocopherol preparation Α ': '5 Addition amount & 1 (ppm) 1546 833 515 Tocopherol addition amount ^2 (ppm) 1500 500 500 1 2 1孑-ΐ 爵 含量 content ^ 90 35 90 Ascorbyl palmitate relative to tocopherols (parts by weight) 3 3 3 Addition in edible fats and oils for heating conditioning (ppm) *12 45 15 15 Water spray test evaluation Acid value 0.51 0.56 0.54 Chromaticity 47 48 47 TPM value 15.5 16.0 15.5 Preservation test evaluation Flavor evaluation Β Β 加热 Heating skunk 31 201034578 J-a6Kec<-l [1-9 Comparative Example 12-1 Rapeseed oil fertility Phenol preparation A*5 3299 3200 Η 224 0.40 | Calving · < 14.5 ju < 1 Comparative example li-i 1 〇 Tocopherol preparation CN cs Bu 1.75 0.55 | 1-1 12L5^1 ffl 〇1 Example 24-1 | I Rapeseed Oil | 〇 Tocopherol Formula A%5 ST-4 oo Bu 1> | 0.37 | CN (N 14-5 1 〇 | Example 23-1 | 〇 Tocopherol Preparation A%5 1 515 | | 500 | ϊ> | 0.35 | cn CN 1 13.5 1 〇|Example 22-1| 〇Tocopherol preparation m CO 00 500 <Ν in m 卜»·〇0.33 | 13.0 CQ 〇1 example 21-1|I rapeseed oil| 〇Tocopherol preparation A%5 1546 1500 S Τ-Η | 0.31 | ^Τ) (Ν L 13.0" CQ 〇I example 2〇-1| I rapeseed oil | 〇 tocopherol preparation A%5 1 2577 1 2500 1-Η Bu IQ Η 0.30 I 1 < j 13.0 1 « 〇 Grease Phospholipid Content (ppm) Addition amount μ (ppm) Addition amount ^ (ppm) <2- Fertility content (\\ 1%)03 <5-tocopherol content (milk%) '64 Relative to tocopherols (parts by weight) -Β- W & 5 g: W _ 4 Waste acid value chroma TPM value flavor evaluation Heating stinky tocopherol preparation tocopheryl ascorbyl palmitate water spray test evaluation storage test evaluation 201034578f ~r jJll·

[Table 5-2] Example 21-2 Example 22-2 Example 23-2 Example 24-2 Oil Soybean Oil Soybean Oil Soybean Oil Soybean Oil Phospholipid Content (] apm) 10 10 10 10 Tocopherol Formulation Types Tocopherol Formulation A&5 Tocopherol preparation B%6 Tocopherol preparation A% Tocopherol preparation As:5 Addition amount w (ppm) 1546 833 515 103 Tocopherol addition amount*2 (ppm) 1500 500 500 100 «-Tocopherol content (% resistance) 03 1 2 1 1 5-Tocopherol content (%) +: 4 90 35 90 90 Ascorbic acid palmitic acid S is added to tocopherols (parts by weight) 7 7 7 7 Heating conditioning Addition amount in edible fats and oils (ppm) *12 105 35 35 7 Acid value 0.37 0.40 0.39 0.42 Not 1 task A prison 5 卞 price chromaticity 25 26 24 24 TPM value 14.5 16.0 15.5 16.0 Preservation test evaluation flavor evaluation BBBB heating skunk 〇〇〇[Table 5_3] Example 21-3 Example 22-3 Example 23-3 Example 24-3 Oil and fat low melting point palm sap oil low melting point palm liquid oil low melting point palm liquid oil low melting point palm liquid oil filling lipid content (ppm 10 10 10 10 Tocopherol formulation type Tocopherol preparation A®5 Tocopherol Agent B'm Tocopherol preparation A*5 Tocopherol preparation Α_ϊ5 Addition amount w (ppm) 1546 833 515 103 Tocopherol addition amount (ppm) 1500 500 500 100 〇:-Tocopherol content (City%)%3 1 2 1 1 (5-tocopherol content (%) 0 90 35 90 90 Amount of ascorbyl palmitate relative to tocopherols (parts by weight) 7 7 7 7 Addition amount (ppm) in edible fats and oils for heating conditioning * 12 105 35 35 7 Acid value 0.48 0.53 0.52 0.55 Less than quot; β p Price color 47 48 48 47 TPM value 14.5 15.5 15.0 16.0 Preservation test evaluation Flavor evaluation BBB Β Heating skunk 33 201034578 JU6 inch s [9< Example 29 〇«H tocopherol preparation B pure | 2500 | 1500 CN ίο 0.33 13.0 PQ 〇|Example 28 〇Tocopherol preparation A%5 | 1546 I 1500 Bu S 1-1 0.31 in (N 13-0 1 0Q 〇 1 Example 27 | Tocopherol preparation A+5 | 1546 | 1500 m 0.34 | CO <N iM^1 PQ 〇 Example 26 〇T-H Tocopherol preparation A$5 1546 1500 τ—Η 1_____Ml___1 CO CN 11^5I CQ 〇|Example 25 I 〇 Tocopherol preparation As5 1546 1500 CN Ο | 0.40 I <N CN 13.0 I PQ 〇 Filling lipid content (ppm) Type of addition of preparation ή (ppm) Addition amount (ppm) «-Tocopherol content (s%)@ <5-tocopherol content (milk%)®4 Relative to tocopherols Addition amount (parts by weight) Addition amount in edible fats and oils for heating conditioning (ppm) ^12 Acid value chroma TPM value Flavor evaluation Heating odor tocopherol preparation Tocopheryl ascorbyl palmitate water spray test evaluation Storage test evaluation 201034578 ※The amount of tocopherol preparation added to the edible fats and oils for heating conditioning (including the tocopherol preparation added); ※What: the fertility added to the edible fats and oils for heating conditioning (including the tocopherol preparation added) The amount of the type; *3: the content of α-tocopherol in the tocopherol contained in the tocopherol preparation; ※ bucket: the tocopherol content contained in the tocopherol preparation (5-tocopherol content; 〇*5 : E-mixD (tocopherol content: 97 wt%) ' Eisai (share) Manufacture; ※^ : Riken E-Oil Super 60 (fertility content: 60 wt%), manufactured by Riken Vitamin (share); ※ : Riken E-Oil Super 600 60 wt%), manufactured by Riken Vitamins Co., Ltd.; ※ Each: Tocopherol 80 (tocopherol content: 80 wt%), manufactured by Nisshin OilliO Group (stock); ❹ ※今. Fertility 55 (fertility content: 50 wt%), Nisshin

OilliO Group (manufacturing); ※(7): Tocopherol 98M (tocopherol content: 90 wt%), manufactured by Nisshin OilliO Group (shares); *^ : L-ascorbyl palmitate, manufactured by Mitsubishi Chemical Foods Co., Ltd.; *^: Contains the tocopherol preparation added and ascorbyl palmitate. 35 201034578 According to Table 1-1, the comparison example of the sample _^ not added, the comparative example of the lipid and the probiotic preparation, the comparison of the case 2·1 compared with the #j S phospholipid but not the quality of the fertility (flavor, Heating Example 1-1 to Example 5-1 were not only improved in the evaluation of the water spray test after storage, but also assumed to increase the temperature of the conditioning compound (==== (hydrolysis inhibition, coloring inhibition, Example 3) - Comparative Example M. It is also known that if 65 ppm is compared with 〇 and ===2;; Table 1 - W2.2~_-2 is 3 and Comparative Example 1-2 to Comparative Example 2_2 And the comparison between the two comparative examples 2-3 can also be said to be the same. In addition, it can be seen that the raw material fats and oils use the rapeseed oil example ^ 2-3 ~ example 4 · 3 compared, in general, the table = know the oil The situation is particularly suitable. In addition, t;; ^, example ~ real ·!, the example of Table 3_2 is called ~J table and

In the case of U ί two cases of 12.3, the raw material oil wax is also suitable for sorghum seed oil and soybean oil, especially suitable for vegetable Xuan oil. "In addition, according to the results of Table 2, in addition to the above examples, = Examples 6 to 9 were compared with Comparative Examples 5 to 7, and the tocopherol contained in the growth _ must be 27 wt% or more. In addition, the comparison example of the root ^ comparison example shows that the addition amount of the growth _ is not in the range of 270 GPpm, and it is assumed that the deterioration resistance of the heating _ is lowered, and the heating odor is caused. Or wind 36 201034578 咮 deteriorated. The results of Table 4_1 ~ Table 6 can be seen, the addition of ascorbic acid 曰 曰 g ' ' ' ' ' ' ' 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加 添加The quality after storage was kept good, and it was excellent in the deterioration resistance at the time of the water spray test evaluation. It is also known that the second "regarding raw material fats and oils" is shown in Table 4 of the rapeseed oil, and the example (4) - the example is called Make

Compared with the example 15_~ example _ = 4-3 of the example 15_2 to the example Μ = 4-3 of the other raw materials (4), the general results show a good result, and the examples 15_2 to 17_2 of the table 4-2 and the table Examples 15-3 to 17-3 of μ showed better results in general terms. When the examples 20_1 to 24 of the table 5-1, the examples 2 to 2, and the examples 24-2 of the table 5-2, and the examples 51-3 to 24-3 of the table 5-3 are compared, it is also known that the raw materials and fats are compared. Suitable for rapeseed oil and soybean oil, especially the vegetable Xuan oil. [Example 30] Using rapeseed decolorizing oil (using a conventional method 'passing the self-degumming step to the decoloring step, before the deodorizing step, the rapeseed decolorizing oil: the phospholipid content is 〇ppm 'manufactured by Nisshin OilliO Group Co., Ltd.) The raw material fats and oils were added to the phospholipid preparation so that the mass of the phospholipid added in the total amount of the raw material fats and oils after the addition of the phospholipid was 1% by weight. Then, the deodorization step (240 to 25 (TC, 90 minutes, decompression, blowing water vapor to oil 2%) is carried out according to the usual method, and the edible fat and oil for heating conditioning is obtained from the raw material fat and oil. Then, the obtained heating conditioning is used. Edible fats and oils 37 201034578 The oils and fats which have just been purified are evaluated for acid value, chromaticity, τρΜ value, heating odor, and flavor according to the following. The results are shown in Table 7. In addition, the obtained refined fats and oils were 3 〇〇g. The mixture was placed in a 2 L stainless steel tank and heated at 180 ° C for 60 hours in an oil bath. The acid value, the chromaticity, and the TPM value were evaluated for the oil-and-oil after the heat treatment. The results are shown in Table 7. [Example 31] The rapeseed decolorizing oil (manufactured by Nisshin 〇i Ui〇 Group Co., Ltd.) used in Example 30 was subjected to deodorization treatment according to the usual method (24 〇 25 〇 ° C '90 minutes' decompression, The amount of water vapor to be blown to the oil was 2%), and the phospholipid preparation was added in such a manner that the total amount of the raw material oil and fat added after the addition of the phospholipid was 1 〇〇wt〇/〇, and the mass of the phospholipid added in the amount shown in Table 7 was added. In the same way as in Example 3, after just refining Each of the oil and fat and the oil after the heat treatment was subjected to evaluation. The results are shown in Table 7. Further, each of the evaluation items in the above Examples 30 to 31 was based on the following criteria and methods. "Acid Value" In the above Example 1_1 to Example 29 and measurement were carried out in the same manner as in Comparative Example μ to Comparative Example 12-1. Chromaticity (I) to (II) Using a Lovibond colorimeter (Lovibond Colorimeter E-type measuring instrument, Tint Meter manufactured by the meter company, the color (I) is measured using a 5 + 丨 / 4 inch tank for the grease immediately after manufacture, and the 1/2 inch tank is used for the heat-treated grease to measure 'exponentially into y The value of +10r was evaluated as chromaticity (11) 38 201034578 (Y: yellow, R: red). "TPM value" and the above Examples 1-1 to 29 and Comparative Example 1-1 to Comparative Example 12-1 The measurement was carried out in the same manner. "Flesh evaluation" A part (25 ° C) of the fats and oils immediately after the production (unheated treatment) was taken out in the mouth, and 10 functional inspectors and Examples 1-1 to 29 and Comparative Example 1 were taken. -1 to 12-1 were evaluated in the same manner. 〇 "Heating odor evaluation" No heat treatment) 40 g of oil was placed in a 100 ml beaker, the odor when heated to 180 ° C, and in Example Μ~29 in the same manner as Comparative Example 1-1~12-1 evaluated.

39 201034578 [Table 7] Example 30 Example 31 Phospholipid preparation 813 Addition amount before deodorization (ppm) *14 60 — Addition amount after odor (ppm) Strip 15 - 60 Quality of linal added in raw material fat (ppm) 51 (16 35 35 'Total phospholipid content in edible oils and fats (PPm) 35 35 Types of tocopherol preparations Tocopherol preparation A5*5 Tocopherol preparation A*55 Addition amount*1 (ppm) 515 515 Tocopherols Addition amount*2 (ppm) 500 500 α-tocopherol content (wt%_) ^ 1 1 5-tocopherol content (plus %) "90 90 k ascorbate pick acid m relative to tocopherol added (parts by weight) 3 3 ; iw heat conditioning for use in the amount of fat in the fat (ppm) *12 15 15 acid value of freshly refined oil 0.05 0.04 color (I) 3.9Y/0.4R 3.4Y / 0.3R TPM value 7.5 7 Flavor evaluation ◎ 〇 heating odor AC acid value 0.34 0.41 heat treatment silly fat chromaticity (II) 24 28 TPM value 13.5 13.5 ※ l~5, . 12 and Table 1-1 to Table 6 Synonymous. ※^ : 曰 卵 卵 鳞 DX (manufactured by Nisshin OilliO Group, phospholipid content: 63 wt%). ※^: Phospholipid added before the deodorization step The amount of addition of the substance to the total amount of the raw material fats and oils after the addition of the squamous lipid-containing substance. 沴15: The amount of the phospholipid-containing substance added after the deodorization step is added to the total amount of the raw material fats and oils after the addition of the phospholipid-containing substance.沴16: Contains both phospholipids and phospholipids added before the addition of phospholipids. 201034578 *Mouth: Contains the surface of the added medicinal substance, contains (4) the phospholipid added by the lipid, and the added In order to reduce the total content of phospholipids in the edible fats and oils for heating and conditioning, it is understood from the results of Table 7 that the amount of fats and oils used for heating conditioning is added to the raw material fats and oils before the deodorizing step to obtain an example of the fats and oils after deodorization. In the case of the example 31 in which the phospholipid f was added to the raw material fats and oils and the fats and oils for heating conditioning were obtained, the quality immediately after the purification was excellent, and the effect of reducing the heating odor was also excellent. The disclosure of the present invention is not limited to the scope of the present invention, and any person skilled in the art can make some changes and refinements within the scope of the present invention. The scope of the patent, whichever is defined. "Brief Description of the drawings [lean] major element ° None REFERENCE NUMERALS

Claims (1)

201034578 VII. Scope of application: 曰丨·—A kind of edible oil for heating and conditioning, which is added directly to 5〇~27〇〇ppmi. The above-mentioned heating and regulating edible oil is characterized by: 0.5~65 ppm The amount contains phospholipids, and the above tocopherols contain barium-tocopherol in tocopherols of 27 wt% or more. The above-mentioned tocopherols in the tocopherols contain α-tocopherol in the tocopherols of the tocopherols. ♦ For example, in the heating conditioning oil according to the first or second aspect of the patent application, 'the above-mentioned heating conditioning grease is added in the amount of 2525~2〇〇PPm to add ascorbyl palmitate. to make. 4. The edible fat or oil according to any one of the items of the present invention, wherein the edible fat or oil for heating conditioning is fried. 5. For the scope of patent application, items i to 4 The edible oil and fat for adding ',, and conditioning according to any one of the items, wherein rapeseed oil is used as a raw material fat or oil. 6. The method for producing a foodstuff for use in the production of a foodstuff for heating conditioning according to any one of the items (i) to (5), wherein the manufacturing method is characterized in that: Adding a step of fertility to the amount of ~65 ppm; including adding the lipid in the heating oil for heating conditioning, and adding 50% to 2700 ppm of the dragon and the above tocopherols in the tocopherols is greater than or equal to 27% of the work 42 201034578 Tocopherols containing tocopherols. A method for producing a food or fat for heating and conditioning according to any one of the first to fifth aspects of the invention, wherein the method for producing the food is characterized in that: Add ~PPmii contains phospholipids for heating conditioning = fat h 5G ~ means ppm to add fertility _ step and phenols are tocopherols containing tocopherol in tocopherols in an amount of 27 wt% or more class. 43 201034578 IV. Designation of Representative Representatives (1) The representative representative of the case is: No (2) Simple description of the symbol of the representative figure: None. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention: No 201034578Ai is the Chinese manual of "&quot;l〇2292 without a slash correction. The revision period is ς月ς月/幺曰 invention patent specification (the format and order of this manual, please do not change it arbitrarily, please do not fill in the ※ part) (2006.01) ※Application number: 0 ※Application date: "·※抒匚 Classification: I. Name of the invention: (Chinese / English) Edible oil for heating conditioning and its manufacturing method EDIBLE FAT AND OIL FOR HEATING AND PROCESS FOR MANUFACTURING THEREOF The present invention provides an edible fat and oil for heating conditioning, and a method for producing the same, which is effective for reducing odor generation or quality deterioration by coexisting tocopherol and phospholipid. Further, the storage stability is improved. The edible fat and oil for heating conditioning of the present invention is added with tocopherols in an amount of from 5 to 2700 ppm. The edible fat and oil for heating conditioning is characterized in that it contains phospholipids in an amount of from 0.5 to 65 ppm. And the above tocopherols 0 contain &lt;5-tocopherol in the amount of 27 wt% or more in the tocopherols; and the above tocopherols may also contain α-fertility in an amount of 25 wt% or less. English invention summary: This invention provides an edible fat and oil for heating and a process for manufacturing thereof. By the c Oexistence of a phosphatide and a tocopherol, the edible fat and oil for heating decreased odor generation and quality 201034578 VI. Technical Field of the Invention: The present invention relates to a kind of edible fat and oil for heating conditioning. The use of edible oils and fats not only effectively reduces the generation of odor or the presence or absence of hydrolytic stability in the case of excellent heat conditioning and [prior art] Food 4: two! == care for the benefit of 'for frying: light: Deterioration. At this time, hydrolysis occurs due to the presence of moisture = = = oxidized in the presence of oxygen. These deteriorated towels, hydrolyzed and deteriorated: value: deuterated deterioration as a peroxide value, and used as an edible oil In particular, in the case of (4) moisture conditioning, it is important to suppress hydrolysis degradation. The oil for heating and degumming of the fourth embodiment is usually obtained by mainly purifying the oil by using two crude oils as raw materials. After these steps, in addition to the impurities such as the fine powder of the crude oil or the fine powder of the cypress, it is possible to promote the oxidation or coloration, and to observe the metal salt and affect the flavor. In addition to the stable ingredients and residual pesticides, fertility (t〇C〇pher〇1) or phospholipids are also removed. 8. Edible oils obtained by the above-mentioned method are generally harvested in two! Keep it in a cool place', you can keep it in a state of quality. However, if it is in contact with air for a long period of time after opening, or if the oil is oxidized at the high temperature port, the oil will be oxidized, and the change in aroma or the odor may occur, and the color may change and behave as a toxic substance. The activity of the active ingredient is also impaired, resulting in a decrease in quality. On the other hand, the tocopherol removed in the purification step exerts a natural antioxidant action. In addition, if the phospholipid which is also removed is excessively left, it may be colored by heating or may cause foaming during frying. However, if it is an appropriate residual amount, it is usually refined. In contrast to the refined fats and oils of the step, the coloring during heating is suppressed, and the heating stability tends to be improved. In order to effectively utilize the antioxidant action of tocopherol as described above, Patent Document 1 discloses a technique of adding d_a_ fertility to edible fats and oils, and the above-mentioned edible fats and oils can suppress deterioration caused by the production. Further, Patent Documents 2 to 3 disclose that the phospholipid is present in an appropriate amount in the refined fats and oils. The above-mentioned fats and oils are particularly capable of reducing heat coloring or addition (4). [Patent Document 1] Japanese Patent Laid-Open Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. On the other hand, the fermented phenol is due to the reaction of tocopherol and phospholipid::=, especially the hydrolysis in heat conditioning. [The present invention] Therefore, the object of the present invention is to provide an edible oil for heating conditioning. 5 201034578 Grease and its manufacturing method 'The heat-regulating glycerin reduces the rotation in the heating system by coexisting with the platy platy lipids, and further improves the storage stability of odor generation or quality deterioration more effectively. Sexual improvement. In order to solve the above problems, the inventors of the present invention have found that the present invention can be applied to a heat-treating oil for heating conditioning which contains not only a specific amount of impurities but also a predetermined amount of strontium-producing (four) in a fermented product. In other words, the edible fat and oil for heating conditioning of the present invention is a tocopherol added in an amount of 50 to 2700 ppm, and the edible fat and oil for heating conditioning is characterized in that it contains phospholipid in an amount of 5 to 65 ppm, and the above-mentioned fermented product The tocopherol is contained in the tocopherol in an amount of 27% by weight or more (% by weight) or more. The tocopherol may be a tocopherol containing hydrazine: tocopherol in a tocopherol content of 25 wt% or less. Further, the above-mentioned edible fat for heating conditioning is preferably formed by adding ascorbic acid sulphuric acid vinegar to X 0.25 200 ppm. Further, the above-mentioned edible fat and oil for heating conditioning may be fat for frying, and rapeseed oil may be used as a raw material fat or oil. The method for producing an edible fat or oil for heating conditioning according to the present invention is characterized by comprising the steps of adding phospholipid in an amount of 0.5 to 65 ppm in the edible fat and oil for heating conditioning and adding tocopherol in an amount of 50 to 2700 ppm, and the above-mentioned The monthly expectation class is 27 wt% or more in the fertility expectation class. 201034578 A tocopherol containing d-tocopherol. Further, in the production of edible fats and oils for heating conditioning of the present invention, the following features are used: j +! Ϊ́ία α5~65 ppm The amount of the phospholipid containing the phospholipid is added in the amount of 50 to 27 GG ppm in the day of the oil, and the tocopherol is contained in the tocopherol in an amount of 27% or more. ^ Tocopherols of tocopherols. [Effect of the Invention] The use of the edible fat and oil for heating conditioning of the present invention can improve the heating conditioning by containing not only a specific amount of phospholipid but also a specific amount of tocopherol in the tocopherols. Hydrolysis stability: It can be made more oblique than before. In addition, it is possible to sufficiently emphasize that the coloring suppression after heating of the phospholipids is sufficiently utilized by the raw (four). Therefore, even if the storage period is long, the flavor can be maintained and the generation of the heating odor can be suppressed. It reduces the deterioration of oil and fat caused by oxidation or hydrolysis. Therefore, according to the production method of the present invention, it is possible to easily obtain edible fats and oils for heating conditioning which are extremely high in quality and high in use value. The above and other objects, features and advantages of the present invention will become more apparent and understood < [Embodiment] 7 201034578 Hereinafter, the present invention will be described in detail. [Food and fat for heating and conditioning] The edible fat and oil for heating conditioning of the present invention is added with a growth age of 50 to 2,700, and the edible fat and oil for heating conditioning is characterized in that it contains phospholipid in an amount of 0.5 to 65 ppm. And the above-mentioned tocopherols are contained in the tocopherols in an amount of 27% by weight or more. Further, in the present specification, the phospholipid content in the oil and fat refers to a value obtained by measuring according to the standard/monthly analysis test method (2.4.11-1996 lipid filling). Further, among the above phospholipids, in addition to egg yolk lecithin (y〇lklecithin), plant lecithin (soy lecithin, rapeseed lecithin, etc.) or fractionated egg fat of these lecithins, hydrogenated egg yolk fat, Phosphatidyl choline (PC), phospholipidylethanolamine (PE), phosphatidyl inosito (PI), and phospholipidyl serine (PS) These hydrolysates are phosphatidic acid (PA), phosphatidyl glycerin (PG), lysop-hosphatidyl choline 'LPC, lyso-phosphatidyl The composition of ethanolamine 'LPE), sphingomyelin (SPH), and mixtures of these components varies with the base material. In addition, the term "tocopherols" refers to the content of the raw materials of the four tocopherols, such as α-tocopherol, cold-tocopherol, 7-tocopherol and tocopherol, which can be based on the benchmark oil analysis test method. (24 1 〇 · 1996 fertility. Fluorescence detector - high performance liquid chromatography) was measured. In addition, the content of ascorbyl palmitate in fats and oils can be measured in accordance with the "Food Hygiene Inspection Guidelines Food Addendum 2003" (corporate corporation Japan Hygiene Association). In the edible oil and fat for heating conditioning of the present invention, the total amount of the edible fat or oil for heating conditioning containing the tocopherol added in addition to the linum lipid is 〇.5 to 65 ppm, Preferably = is ^ 1 to 60 ppm, more preferably 5 to 50 ppm. In general, if the phospholipid is too much in the product, it may be colored by heating or foaming upon frying. Therefore, the phospholipid is removed during the purification step. That is, by using water or acid to form a self-organization of phospholipid properties, water or steam is used in the degumming step, and the phospholipid is removed as a water-soluble rubber (water degumming) ' Further, the oil-soluble phosphonium lipid is removed by using an acid such as scaly acid, acetic acid, citric acid, oxalic acid, maleic acid or tannic acid. Then, in the subsequent deacidification step, it is also removed together with free fatty acids, odorous components, and the like, such as palmitic acid or oleic acid. Therefore, in general, the refined fats and oils are completely free of phospholipids, or contain only a very small amount (e.g., about 0.4 ppm or less in the refined vegetable oil). However, in the present invention, the edible oil and fat for heating conditioning containing the phospholipid in an amount in the above range is used to interact with the antioxidant action of the tocopherol described later, and the effect of improving the hydrolytic stability after the heat treatment is also sufficiently exerted. Further, not only the excessive coloration of the grease during heating but also the effect of excessively coloring upon heating can be suppressed by the fact that the phospholipid itself has an effect. When the lipid-filling content in 100 wt% of the total amount of the edible fat and oil for heating conditioning containing the lipid-filling and the added growth is less than 0.5 ppm, the coloring inhibitory effect can be sufficiently exerted, and if the phospholipid content exceeds 65 ppm, the opposite is true. There is a possibility of excessive coloration, and it is difficult to suppress foaming during frying, and synergistic effects with tocopherol which contributes to quality deterioration after heating are not sufficiently exhibited. PPm, the best is 8 〇〇 ~ 15 〇〇 pp PPm to add tocopherols, The edible fat or oil for heating conditioning of the present invention contains the above-mentioned phospholipid, and is 50 to 2700 ppm, preferably 1 in a total amount of 100 wt% of the edible fat and oil for heating conditioning containing the phospholipid and the added tocopherol. 〇〇~ 27〇〇PPm, more preferably 500~27〇〇ppm, more preferably 8〇〇~27〇〇100% of the tocopherols, wt%, preferably 27~100 Wt%, good 疋85~95 201034578 tocol derivatives, tocopherols are monoterpene matrix tocol derivatives, it is generally speculated that such differences in stereostructures and other factors will be The activity of phenol has an effect. Λ However, the phenols in the fats and oils are usually removed during the course of the refining step. That is, in the decoloring step using an adsorbent such as activated clay, the above tocopherols are removed by adsorption together with the coloring component, the residue after the deacidification step, various metal salts, and the like. Next, in the subsequent deodorization step, a considerable amount of tocopherol remaining remains removed together with a volatile component such as a odorous component or a fatty acid or an unsaponifiable matter. Therefore, a trace amount (about 4 〇〇 ppm) of tocopherols is usually contained in the purified fats and oils, and is insufficient for obtaining the effects of the present invention. Therefore, in the present invention, tocopherols containing 5 tocopherols in an amount within the above range are added to the fats and oils in an amount within the above range, so that the obtained edible fats and oils for heating conditioning contain an appropriate amount of fertility. In addition, the antioxidant effect is exhibited more effectively, and the synergistic effect with the sputum lipid is sufficiently ensured, thereby obtaining an edible fat or oil for heating conditioning which more effectively suppresses degradation of the product f caused by oxidation or hydrolysis after the heat treatment. When the amount of the added fertility contained in the edible fat or oil for heating conditioning is less than 50 ppm', it is difficult to exhibit a sufficient hydrolysis inhibiting effect or an antioxidant effect, and the coloring is promoted. If it exceeds 2700 ppm, there is a tendency for the flavor to decrease, and especially when it is heated, there is a odor. In addition, if the amount of (4) contained in the fertility (1) is less than 27 wt%, the acid may not sufficiently exhibit the hydrolysis inhibition effect or the antioxidant action of the oil caused by the (4). 11 201034578 It is more desirable that the content of raw phenols in the above-mentioned tocopherols added is less than or equal to 25 wt〇/〇, preferably 〇~1〇wt〇/〇, more preferably. It is G~5 wt%. By the fact that the tocopherol contains α-tocopherol which is less than the content f of the growth expectation and is in the above range, the tocopherol and the heart-to-heart are mutually well-balanced, and * can be more effectively hydrolyzed. Inhibition effect and antioxidant activity 4 α • The content of raw I is less than equal to 25 Wt°/〇, which can more fully exhibit the hydrolysis inhibition effect and the antioxidant effect caused by the occupation, which can be expected to increase 5_ The synergistic effect of fertility and squamous lipids. When the above tocopherol is added to the fat or oil, a tocopherol concentrate is usually used. The above tocopherol concentrates are mainly taken from natural materials, and may also be extracted from the deodorizing step-like towel taken by the refined (four) towels of the oils and fats, and the fertility concentrates are also contained in addition to the above-mentioned raw materials. a tocotrienol, a tocotrienol, a tocotrienol, a tocotrienol such as a retinoic phenol, and a tocol derivative, etc. The material can also be obtained by chemical methods. The edible fat and oil for heating conditioning of the present invention can be further added with ascorbic acid and vinegar, and the total amount of edible fats and oils for heating conditioning, which is added with the above-mentioned fertility and ascorbic acid, and containing lipids, is 1 〇〇 Wt. Preferably, the above-mentioned ascorbyl palmitate is each in an amount of from 0.25 to 200 ppm, preferably from 3 to 110, more preferably from 7 to 11 ppm, most preferably from 40 to ii ppm. Ascorbic acid palmitate is one of the ascorbic acid fatty acid esters, and is a so-called vitamin C ester having high solubility in oils and fats, and exhibiting an antioxidant effect, and is excellent in compatibility of the lipids. The above-mentioned anti-bad gold acid-labeled acid vinegar also contributes to the above-mentioned good compatibility, and has no effect of hindering the coloring suppression effect during heating or reducing the quality deterioration effect of the gamma, and can exert progress to strengthen the growth expectation or 〇: - The synergistic effect of the antioxidant activity of the fertility. When the total amount of the edible oil for heating conditioning containing tocopherols and ascorbyl palmitate and the phospholipids is 100 watts, the content of ascorbic acid brown 櫊 in the W W 〇 is 0.25 ppm or more, and hydrolytic stability is further expected. Antioxidant (4) synergistic silk. Further, when the content of the ascorbic acid palmitic acid vinegar is 200 or less, the synergistic effect of the antioxidant effect is further improved, and it is easy to sufficiently prevent coloring, and it is easy to sufficiently suppress the decrease in flavor or the generation of odor during heating. In addition, when the above-mentioned ascorbyl palmitate is added, in order to achieve the above-mentioned content in the inner circumference, it is preferred to set the amount of the ascorbyl palmitate added in the above-mentioned raw (four) type to be 〇. 2~15, the amount of injury 'better is 〇. 2~1 〇 by weight, and more preferably 〇 5~7 weight of injury. As the ascorbic acid palm vinegar, a commercially available preparation or the like can also be used. The hair _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Steps, decolorization step 'further, as needed, after the butterfly removal step, six more steps. The degumming step, the deacidification step, and the degumming step are appropriately selected from the properties of the crude oil, and the shape of the crude oil may vary depending on the oil raw material before the oil press 13 201034578 X i. The raw material of the oil before extracting the crude oil is not particularly limited, and for example, it can be listed as cattle: flaxseed, white sage, perilla, kapok, copra, sesame, safflower, avocado ( - Xian, Soy, Tea, Corn Rapeseed &quot;,::^ (niger), babassu (babassu), palm pick (paim), palm kernel, coconut, sunflower seed, cotton stalk, peanut, grape seed , wheat, ritual (〇live), avocado, etc. The raw materials and fats that can be used to obtain the above-mentioned edible oil for heating conditioning are not particularly limited. For example, except safflower seed oil, (4) seed oil, soybean oil, and Cai Huaxuan Oil, small, germ oil, corn oil, cotton oil, sesame oil, vegetable oil, rice bran oil, chemical oil, fast-dissolving oil (fluX () il), white sesame oil, olive oil, plucking oil, Coconut oil, a blend of two or more of these oils, or a slick liquid oil, palm stearin, low charm brown Subsequent oil (ρ-super 〇lem), palm mid fraction (palm mid fraction), etc. In addition to the hydrogenated oil of the fats and oils, the exchange oil, and the like, the edible oil produced by the direct reaction of the fatty acid triglyceride g, etc., and the flavored edible oil further added with the flavor raw material, etc. Etc.; the raw material fats and oils are suitable for heat treatment such as scale conditioning, frying, lining conditioning, etc., which are usually used at a temperature of about 14 〇 240 240 C. Among these raw material fats, rapeseed oil or soybean oil is preferred. In addition to the above-mentioned quality retention, it is preferable that the above-mentioned edible fat for heating conditioning is suitable from the viewpoint of sufficiently exerting the effect of reducing the (5) package during frying. The oil for frying which is usually subjected to the oil of 201034578 under the condition of (10) to the right. The method of producing the edible fat and oil for heating conditioning according to the present invention is characterized in that: The following steps are carried out: adding the lipid in an amount of 5 to 65, preferably 1 to 6 ppm, more preferably 5 to 50 ppm, and further, 50 2700 ppm, preferably 1 to 27 Melon, better It is 5〇〇~2700 ppm, more preferably Qing~27(8)ppm, the best is to delete the amount of PPm to add tocopherol; and the tocopherol is 27% by weight or more in the tocopherols, Preferably, the tocopherol containing tocopherol is in an amount of from 27 to 100% by weight, more preferably from 80 to 1% by weight, more preferably from 85 to 95% by weight. Further, the edible fat for heating conditioning of the present invention The manufacturing method may also be characterized as follows: The following steps are included: heating grease for heating conditioning containing _lipid in an amount of 5 to 65 g, preferably i to (9), more preferably 5 to 5 g ppm In the case of 50 to 27 〇〇 ppm, preferably 1 〇〇 2 彻 鹏, _ better is ~ 27 GG PPm, more preferably _ ~ 2 hiring ppm, and most preferably 800 to 1500 ppm The amount of tocopherol added; and the above-mentioned fertility_ in the fertility_ is 27% by weight or more, preferably 27% to 1% by weight, more preferably 8% to 1% by weight to 95% by weight. Contains tocopherols. Here, in order to obtain the fat or oil containing the disc lipid in the above range, the degumming oil obtained by adjusting the amount of water or acid used in the degumming step or the deacidification step may be used. From the viewpoint of avoiding the residual of other impurities to be removed 15 201034578, the influence of the amount and the complexity of the selection of the step conditions, the refined oil obtained by decolorizing and deodorizing the water degumming oil taken in the degumming step can be used. . Further, 'preferably, the degummed oil slag used in the degumming step, the separation or purification treatment of the degummed oil and the like, or the use of a commercially available phospholipid product or the like to add the phospholipid corresponding to the above amount . Commercially available lipid-forming products are preferably manufactured by using an environment having a low oxygen concentration in an environment in which operation for further avoiding coloring is performed. Further, the case where the phospholipid is added in the above manner 'the step of adding the phospholipid at which stage of the purification step' is not particularly limited, and it is preferred to pass the degumming step and the deacidification step and after the deacidification step Before the deodorization step, it is more desirable to pass the degumming step and the deacidification step and also after the decolorization step and before the deodorization step. If the phospholipid is added before the deodorization step, the deodorizing step can be used to improve the flavor from the phospholipid, and the deodorizing effect is easily maintained until the product is formed, and the flavor of the oil itself is not impaired and, in addition, The effect of suppressing excessive coloration at the time of heating or the effect of reducing quality deterioration after heat treatment is sufficiently exhibited. The production method of the present invention comprises the step of adding tocopherols to fats and oils containing or adding phospholipid in the above range. The step of adding the above tocopherols in the stage of the purification half-step, and the same as the above-mentioned rhyme, may be after the degumming step;;;; and after the step and before the (10) odor step , better 岐 in the deodorization step ^,. Adding fertility_ while adding the _ quality can simplify the manufacturing step, which is preferable. In addition, in the edible oil of the edible fats and oils for heating conditioning of the present invention, the component (4) (food additive = component such as primary quality, fertility, and fat or oil), such as a chemical agent, an antioxidant, and a deterioration agent, are used. , crystallization modifier, etc., added before filling. Emulsifiers can be listed as: glycerin fat _ fatty acid vinegar, recommended sugar fatty acid vinegar, polyglycerol condensation dry sesame oil vinegar Needle fat _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Gallic acid derivatives, cateclnn and its esters, bettatonic acid (Fukiic), gossypol jgossypol), sesam 〇1, terpene, polyoxyl (silicone) and so on. Examples of the crystallizing agent include triacylglycerol, dimercaptoglycerol, wax, and sterol ester. Further, for example, capsaicin, anethole, eugenol, dne〇le, zingerone or the like may be mentioned as a spice or a spice. Examples of the coloring component include carotene and astaxanthin. EXAMPLES Hereinafter, the present invention will be specifically described based on examples, but the present invention is not limited to the examples. [Example 1-1 to Example 5-1] Using rapeseed salad oil (refined rapeseed oil: manufactured by Nisshin 0illi〇 Group), acid value = 0.04, color = 1.4, TPM value of 7.0, Lin 17 201034578, The lipid content is 0 ppm, the tocopherol content is 44 〇ppm, and the ascorbyl citrate content is 0 ppm. As a raw material fat, the phospholipid is added in such a manner as to contain the amount indicated by the surface acid, and then added according to Table M. Tocopherol = agent' to obtain edible fat for heating conditioning. Then, the obtained edible fats and oils for heating conditioning were used, and each evaluation was carried out in accordance with the following. The results are shown in the table /, ', in. [Comparative Example 1-1] The same rapeseed salad oil as the example Μ was used as the raw material fat and oil, and the phospholipid and tocopherol preparations were not added, and the edible fats and oils for heating conditioning were obtained in the same manner as above, and each evaluation was performed. . The results are shown in Table 。. -1 [Comparative Example 2-1] The same rapeseed salad oil as in Example 1_1 was used as a raw material fat and oil, and after adding phospholipid in such a manner as to contain the amounts shown in Table 1-1, no tocopherol tanning agent was added to The edible fats and oils for heating conditioning were obtained in the same manner as above, and each of the soils was evaluated. The results are shown in Table 1-1. [Comparative Example 3-1 to Comparative Example 4-1] The same rapeseed salad oil as the example Μ was used as the raw material fat and oil, and the phospholipid was added in an amount as shown in Table 1-1, and then fertilized according to Table U1. For the test preparation, fats and oils for heat treatment I were obtained in the same manner as above, and each evaluation was performed. The results are shown in Table _1. x [Example 2-2 to Example 4-2, Comparative Example ~ Comparative Example 2_2] Using soybean oil (soybean salad oil: Nisshin 〇ilii〇 Group (de-) manufactured 'acid value = 〇·〇5, color = 1.4, The TPM value is 7.5, the phospholipid content in 201034578 is 0 ppm, the content of the product is 1050 卯, and the ascorbyl palmitate is 0 ppm). As the raw material fat, according to the example 2_ι~example 4_ι and the comparative example 1·1 ~Comparative Example 2: According to Table 12, __ edible fats and oils were obtained in the same manner as above, and each evaluation was performed. The results are shown in Table 1-2. Ο [Example 2-3 to actual life j 4-3, Comparative Example L3 to Comparative Example 2-3] Low-melting point palm mash liquid oil (manufactured by Nisshin OilliO Group Co., Ltd.) 姨 value = 60, acid value = 05, Chroma = 3 7, τρΜ value is 8 5, the content of the yoghurt is 〇ppm 'fertility _ content is 55G ppm, ascorbic acid grazing vinegar content is 〇ppm) as the raw material grease, according to the example 〜 ~ example 4-1 and Comparative Example 比较 to Comparative Example 2 According to the table, the edible fats and oils for heating conditioning were obtained in the same manner as described above. The results are shown in Table 1-3. [Examples 6 to 9, Comparative Examples 5 to 7] Using the same vegetable sauerkraut oil as the raw material fat and oil, changing the type of growth and the amount of addition, according to the county 2, the edible fat for heating and conditioning was obtained in the same manner as above. 'Evaluation: The results [Example 10-1 to Example 13 - Comparative Example 8-1 to use the same rapeseed salad oil as the example Μ as the addition amount of the fertility preparation according to Table 3] Each evaluation was carried out with the two-two-drying heating _ riding (four) grease'. The results are shown in the table [Example 11_2~Example 13-2] 19 201034578 Λ A The large field of the addition of the sword is used as the raw material fat, Change the raw 3·2, and evaluate with the above iij according to the example 11-1~example 13·b. According to the table, the edible oil and fat for heating conditioning will be used to perform [making: 73~ instance called = fertility; :=, the raw material oil according to Table 3-3, wa,, set 筏,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, It is shown in Table 3_3. H1~Example 19-1, Comparative Example 1〇_1] The same rapeseed salad oil of Table 1 is used as a raw material oil. After adding the disc lipids by adding the fertility method, according to the table W, the edible anti-ascorbic acid palm _ is used, and the heating and conditioning oils and fats are obtained in the same manner as described above, and the evaluation is carried out in the form of o-ruthenium. The results are shown in Table 4-1 [Example 15-2 to Example 17-2] Using the same soybean oil as Example 2-2 as the raw material fat and oil j 15]~Example 17_b According to Table 4_2, the same side as above was used for heating conditioning. Each evaluation was carried out with edible fats and oils. The results are shown in the core 2 [Example 15-3 to Example 17-3] The same low melting point palm liquid oil as in Example 2-3 was used as a raw material fat, according to Example 15-1 to Example 17-1 'According to Table 4_3, the edible fats and oils for heating conditioning were obtained in the same manner as above, and each evaluation was carried out. The fruit 20 201034578 is shown in Table 4-3. [Example 20-1 to Example 24-1, comparison Example li_i~Comparative Example 12_ι] The same rapeseed salad oil as in Example 1-1 was used as a raw material fat and oil, and after adding the scale lipid in the amount shown in Table 5-1, the tocopherol preparation and ascorbic acid were added according to Table 5_1. Palmitate to obtain heat conditioning food Then, each of the obtained fats and oils for heating conditioning was used, and each evaluation was performed in the same manner as above. The results are shown in Table 5-i. 0 [Example 21-2 to Example 24-2] Example 2-2 The same soybean oil was used as a raw material oil and fat example 24_b according to Table 5-2, and the same evaluation was carried out in the same manner as above for the edible oil and fat for conditioning, and the results were shown in Table [Example 21-3 to Example 24-3] Oil: The same low-soluble point liquid grease as in Example 2-3 was used, and according to the examples 21·1 to 244, according to Table 5_3, _ horse raw material g, the edible fats and oils for heating conditioning were obtained. The escape wood is shown in Table 5-3. Sub-price. The results [Examples 25 to 29] Using the same dish as the example W, the dish was added in the amount shown in Table 6, and after adding the dish lipid, according to the purpose of the oil, the fertility preparation and the ascorbic acid palm vinegar were used. ^6 to compliment the edible fats. Each evaluation was then carried out in the same manner as in the obtained heating conditioning diet. The results are shown in / month 以 ' and above, in addition, the above examples M ~ real, clothing. Example 29 and Comparative Example h to Comparison 21 201034578 The example 12 [:S=] price item is based on the following criteria and methods. , # M, f heat to 18G ° C, _, to 6QmUh when: the second purpose = water. The operation is continued for 7 hours per day: i, the same operation is repeated for two consecutive days (spray time = 21 hours) The acid value, the chromaticity, and the TPM value shown in the evaluation of the edible fats and oils for heating conditioning after the above-mentioned tree fog test. , "Acid Value" - <According to the benchmark oil analysis test method (ΜL6 acid value). The larger the value, the more the hydrolysis is carried out, which is not preferable. Chroma is measured using a Lovibond colorimeter (Lovibond colorimeter E-type measuring instrument, manufactured by Tint Meter) using a 1/2 inch trough. The value of Y+1〇R is evaluated as chromaticity Price (Y: yellow, R: red). The larger the value, the more the coloring is performed, which is not preferable. "TPM value" The value of the amount of the polar compound (TPM value) was measured using a digital edible oil tester (testo 265, manufactured by Testo Co., Ltd.). The larger the value, the more the amount of the polar compound is, which is not preferable. [Storage test] 400 g of edible fat and oil for heating conditioning immediately after manufacture was placed in a can of 500 22 201034578^ =, and the lid was covered to make it a dragon. The jar is at 60. (: The pull of the stock is stored for 6 weeks, and the above-mentioned preservation of the food is turned over and the edible oil is violated.) The flavor evaluation and the heating odor evaluation are performed. The "flavor evaluation", the fat-part (normal temperature) is contained in the mouth. , by the W-Minister of the following four to do silky flavor, to obtain each evaluation ◎ 〇 △ tasteless and odorless, the flavor is extremely good. There is a little smell, etc., but it is good. Smell, but tasteable (has a different flavor of phoenix different from the source of rapeseed) &lt; X: Poor flavor, not suitable for consumption "Evaluation of heating odor" Take 40 g of heating oil for heating conditioning in a 100 (five) beaker, ^ 0 The functional inspector is heated to i 8 〇〇c in the following three grades. The gas was evaluated, and the average value of each evaluation was obtained. A ··································· B: In addition to the odor specific to the raw material, rancidity is also felt. Strongly felt rancid (having a heterogeneous odor different from the source of rapeseed), 23 201034578 lj'a6^£rn [一丨一嵴] 1Comparative Example 4-11 % Tocopherol preparation A&amp;5 1546 1500 r-H § 0.68 (Ν Ό 17.5 [ 〇ffl 1 Comparative Example 3-1 Rapeseed Oil &lt;N ο Tocopherol Formula A & 5 1546 1 1500 1 0.56 1 ί—I Inch 21.5 1 〇ffl | Comparative Example 2-11 | Seed oil | 1 1 Ο 1 1 0.57 1 〇21.0 1 〇« |Comparative Example 1-11 Rapeseed oil ο 1 1 Ο 1 1 0.61 23.0 1 〇CQ |Example 5-1 Rapeseed oil tocopherol preparation A; s5 1546 | 1500 0.40 CN 1 16.5 1 〇PQ 1 Example 4-11 I Rapeseed Oil | ο ί—Η Tocopherol Formula A*5 | 1546 | 1500 »—Μ 1 0-41 1 cn &lt;N 1 14.5 1 〇|Example 3-1 |Rapeseed oil ο Fertility preparation 2500 1500 &lt;Ν IT) cn 0.46 1 00 &lt;N 15.0 1 〇PQ 1 Example 2-11 I rapeseed oil | ίη Tocopherol preparation A&5 | 1546 | 1500 ί—1 1 0.42 1 cn CN 1 15.0 1 〇CQ Example 1-1 I rapeseed oil | 1-—tocopherol preparation A% | 1546 | 1500 ! 1 0.43 1 &lt;N CN 17·5 1 〇 Ffl Oil phospholipid content (ppm) Type of preparation Adding amount m (ppm) Adding amount (ppm) «-Tocopherol content (plus %) @ 5-tocopherol content (wt%) Μ Acid value chromaticity TPM value Flavor evaluation Heating odor tocopherol preparation Tocopherol ί Smash, double evaluation Μ % 2010 201034578 ο ο ιίΛ6^£ε [&lt;N-l &lt;] 1 Comparative Example 2-21 | Soybean Oil | 1 1 Ο 1 1 0.63 1 23.5 | 〇CQ Comparative Example 1-2 Large Soybean meal 1 1 ο 1 1 0.64 24.0 〇CQ Example 4-2 Soybean oil tocopherol preparation A%5 1546 1500 0.47 15.5 〇CQ Example 3-2 Soybean oil tocopherol preparation B'^ 2500 1500 CN m 0.51 (N 16.0 〇CQ Example 2-2 Soybean oil tocopherol preparation A&quot;:5 1546 1500 0.49 «Ο CN 16.0 〇CQ Grease scale lipid content (ppm) Addition amount of preparation 'Kl (ppm) Addition amount (ppm) 〇:- Tobacco content (plus%) #3 6-tocopherol content (plus%) +4 acid value chroma TPM value flavor evaluation heating odor tocopherol preparation tocopherol water spray test evaluation storage test evaluation 201034578 116 inch [rn-一嵴】1Comparative Example 2-3 1 Low melting point palm oil 1 1 Ο 1 1 0.64 On 20.0 〇Compar 1-3 Low melting point palm liquid oil 〇 1 1 ο 1 1 0.65 20.5 〇 Example 4-3 Low melting point palm mash liquid oil tocopherol preparation A*5 1546 ! 1500 I....... ..... 0.55 15.5 〇PQ Example 3-3 Low melting point palm mash liquid tocopherol formulation B&amp;6 2500 1500 (Ν ro 1 0.58 1 16.0 | 〇CQ Example 2-3 Low melting point palm sap oil tocopherol preparation A&amp ;5 1546 1500 1 0.56 1 16.0 〇ffl Grease filling content (ppm) Addition amount of preparation β (ppm) Adding amount (ppm) α-tocopherol content (wt%) % (5-tocopherol content (wt% Acid value chromaticity TPM value flavor evaluation heating odor tocopherol preparation tocopherol water spray test evaluation preservation test evaluation 201034578 oo ij-a6 inch see [(Nd | Comparative Example 7 I rapeseed oil tocopherol preparation 1875 1500 00 Τ» Η 0.55 I 23.0 I 〇PQ |Comparative Example 6 |Rapeseed oil | 〇Tocopherol preparation 3000 1500 〇I 0.54 〇\ cn 22.5 〇ffl Comparative Example 5 菜轩油〇Tocopherol preparation D%8 1875 1500 (Ν 0.60 inch 22.0 〇CQ 1 example 9 I rapeseed oil 〇 〇 制剂 ciS7 2500 1500 沄 0.44 &lt;N 15.5 〇 1 real Example 8 | Rapeseed oil tocopherol preparation A&5 Tocopherol preparation F*1G 1469 2 1500 00 1_Mi1 CN 15.0 1 〇ffl | Example 7 〇 Tocopherol preparation 2500 1500 CN in cn 0.46 | 00 (N 15.0 〇ffl | Example 6 I Rapeseed oil tocopherol preparation A%5 1546 1500 0.41 ΓΟ &lt;N 14.5 | 〇ffl Grease phospholipid content (ppm) Formulation type addition amount a (ppm) Addition amount (ppm) (2-fertility test Content (\^%)&3 5-Tocopherol content (City%)^ Acid value chroma TPM value Flavor evaluation Heating odor tocopherol preparation Tocopherol water spray test evaluation Storage test evaluation LI 201034578 lj-a6^ee [Ι_ε &lt;] 1 Comparative Example 9-1 1 Rapeseed oil tocopherol preparation A*5 3299 3200 0.46 00 CN 15.0 &lt; U Comparative Example 8-1 Rapeseed oil tocopherol preparation (N in (N 0.52 1 —( inch (N 〇m | Example 13-1 I 1 rapeseed oil | 〇 Tocopherol preparation A%5 〇Ο 1—Η 0.45 cn 15.5 I 〇 Example 12-1 Rapeseed oil 〇 Tocopherol preparation A &amp; 5 515 500 T—^ 0.44 ϊΤ) (N 15.0 〇ffl Example 11-1 Rapeseed oil tocopherol preparation A& 5 1546 1500 rH 0.41 ro (N 1^1 〇 CQ |Example 1〇-1 | ★ 〇Tocopherol preparation A+5 2577 2500 r—H 11 m (N 14.0 〇CQ Grease fat content (ppm) Type of preparation (ppm) Addition amount +2 (ppm) Heart tocopherol content (plus %) '^ &lt;5-tocopherol content (wt%) acid value chroma TPM value flavor evaluation heating stinky tocopherol formulation tocopherol water spray test evaluation preservation test evaluation 201034578 η [Table 3 2] Example 11-2 Example 12-2 Example 13-2 Fat Soybean Oil Soybean Oil Soybean Oil Filled Lipid Content (ppm) 10 10 10 Tocopherol Formulation Types Tocopherol Formulation A&amp;5 Tocopherol Formulation A'M Tocopherol Formula As5 Addition amount 851 (ppm) 1546 515 103 Tocopherol addition amount (ppm) 1500 500 100 «- Fertility content (City%)_:8!3 1 1 1 5- Fertility content (\^%) 8!4 90 90 90 Water spray test evaluation Acid value 0.47 0.47 0.52 Color 24 25 33 TPM value 15.5 16.0 16.5 Preservation test evaluation Wind evaluation 〇〇〇 Heating odor BBB [Table 3-3] Example 11-3 Example 12-3 Low melting point palm sap oil low melting point palm liquid oil phospholipid content (ppm) 10 10 tocopherol preparation preparation type tocopherol preparation eight tocopherol preparation As5 addition amount w (ppm) 1546 515 tocopherol addition amount (ppm) 1500 500 &lt;2-fertility content (s%) ¥3 1 1 5-tocopherol content (s%)@ 90 90 water spray test evaluation acid value 0.55 0.58 color degree 47 47 TPM value 15.5 15.5 preservation test evaluation flavor Evaluation 〇〇 heating odor BB 29 201034578 Sd6 inch lorocn I- -11 inch&lt;] 1 comparative example lo-i 1 rapeseed oil tocopherol preparation A#5 CN (N ro 0.75 0.55 21.0 〇 Example 19-1 | rapeseed oil tocopherol preparation A%5 S 1- H 〇os, m 0.37 I 14.0 〇〇q Example 18-1 Rapeseed oil tocopherol preparation B&6 167 100 cs CO CO m I 0.39 I 14.5 〇ffl Example 17-1 Rapeseed oil tocopherol preparation A* 5 515 500 i—H cn 0.36 &lt;N 14.0 〇ffl |Example 16-11 I rapeseed oil tocopherol preparation B; 6 cn 00 500 &lt;N IT) ro m 1 0.38 I in (N 14.5 j 〇 instance 15-1 Rapeseed oil tocopherol preparation A%5 1 1546 1500 i-1 co | 0.34 | m CN 13.0 1 〇CQ | Example 14-1 η 〇 Tocopherol preparation A%5 [2577 1 2500 cn | 0.35 | In &lt;N 13.0 1 〇PQ Grease Phosphate Content (ppm) Addition amount of the preparation (ppm) Addition amount w (ppm) a-Tocopherol content (wt%) s_3 O-tocopherol content (City%)^ I Addition amount (parts by weight) relative to fertility wine Addition amount in edible fats and oils for heating conditioning (ppm) 12 Acid value chromaticity TPM value Flavor evaluation Heating odor tocopherol preparation Tocopherol ascorbate palm Acid ester Λ ί % 智 ί ί I κ + 蛱 preservation test evaluation 201034578 [Table 4-2] Example 15-2 Example 16-2 Example Π-2 Oil Soybean Oil Soybean Oil Soybean Oil Phospholipid Content (ppm) 10 10 10 Tocopherol formulation type Tocopherol preparation Ακ5 Tocopherol preparation Bi6 Tocopherol preparation A+5 Addition amount ¥1 (ppm) 1546 833 515 Tocopherol addition amount w (ppm) 1500 500 500 α-tocopherol content (wt %) 80 1 2 1 5-Tocopherol content (City%)®4 90 35 90 Amount of ascorbyl palmitate relative to tocopherols (parts by weight) 3 3 3 Addition amount of edible fats and oils for heating conditioning (ppm) *12 45 15 15 Water spray test evaluation Acid value 0.42 0.44 0.43 Color 24 26 25 TPM value 15.5 16.5 16.0 Preservation test evaluation Flavor evaluation 〇〇〇 Heating odor BBB [Table 4-3] Example 15-3 Example 16-3 Example 17-3 Fats and oils Low melting point Palm liquid oil Low melting point Palm liquid oil Low melting point Palm liquid Oil phospholipid content (ppm) 10 10 10 Tocopherol preparation preparation Tocopherol preparation A#5 Tocopherol preparation Bs_6 Age of birth · Preparation A8 '5 Adding amount (ppm) 1546 833 515 Tocopherol addition (ppm) 1500 500 500 Heart tocopherol content (plus %) @ 1 2 1 &lt;5-tocopherol content (%) μ 90 35 90 Ascorbyl palmitate relative to tocopherols Addition amount (parts by weight) 3 3 3 Addition amount in food oil for heating conditioning (ppm) *12 45 15 15 Water spray test evaluation Acid value 0.51 0.56 0.54 Color 47 48 47 TPM value 15.5 16.0 15.5 Storage test evaluation Flavor evaluation 〇〇〇 heating odor BBB 31 201034578 lj-a6 inch see 1 comparative example 12-11 | rapeseed oil | 〇 tocopherol preparation A & 5 3299 3200 ι-Η 224 0.40 1*^ m 14.5 &lt;3 U comparison Example 11-1 Rapeseed oil tocopherol preparation ASK5 &lt;N CN Τΐ 0.55 inch 21.5 〇 Example 24-1 ί Rapeseed oil 〇 Tocopherol preparation A%5 S 100 Τ—Η o 〇0.37 | (N CN 14.5 〇ffl [Example 23-1" | Rapeseed oil | Tocopherol preparation A®5 1—Η 500 I bu ro 0.35 ro CN 13.5 〇PQ |Example 22-1| |Rapeseed oil 1 〇Birth expectant preparation B816 ΓΛ m 00 500 CN 卜CO 0.33 | Art 13.0 〇CQ Example 21-1| |Rapeseed oil 〇Tocopherol preparation A+5 1 1546 j 15 00 卜 s 1 Q-31 1 (Ν 13.0 〇CQ |Example 20-1| |Rapeseed oil tocopherol preparation A%5 [2577 1 2500 ♦—H 0.30 | fO 13.0 1 〇CQ Grease phospholipid content (ppm ) Type of preparation added amount w (ppm) Addition amount (ppm) α-Tocopherol content (wt%) 583 Tocopherol content (wt%) Relative to tocopherol addition amount (parts by weight) -5- Infant m * 5 §: Stepping on ♦! Acid value chroma TPM value flavor evaluation heating odor tocopherol preparation tocopherol ascorbyl palmitate water spray test evaluation evaluation test evaluation 201034578, ---i· A [Table 5-2] Example 21-2 Example 22-2 Example 23-2 Example 24-2 Oil Soybean Oil Soybean Oil Soybean Oil Soybean Oil Phospholipid Content (] ppm) 10 10 10 10 Tocopherol Formulation Types Tocopherol Formulation A65 Tocopherol preparation B%6 Tocopherol preparation A_s5 Tocopherol preparation Α®5 Addition amount w (ppm) 1546 833 515 103 Tocopherol addition amount (ppm) 1500 500 500 100 α-fertility content (wt%) 43 1 2 1 1 &lt;5-Tocopherol content (%%) Correction 90 35 90 90 Addition amount of ascorbyl palmitate relative to fertility (weight parts) 7 7 7 7 Addition amount of edible fats and oils for heating conditioning (ppm) *12 105 35 35 7 Acid value 0.37 0.40 0.39 0.42 Price color 25 26 24 24 TPM value 14.5 16.0 15.5 16.0 Preservation test evaluation Flavor evaluation 〇〇〇〇 Heating odor BB Β Β [Table 5-3] Example 21 -3 Example 22-3 Example 23-3 Example 24-3 Oil and Fat Low Melting Point Palm Liquid Oil Low Melting Point Palm Liquid Oil Low Melting Point Brown Picking Oil Low Melting Point Brown Picking Liquid Oil Lipid Content (ppm) 10 10 10 10 Tocopherol Formulation preparation type Tocopherol preparation A%5 Tocopherol preparation B®6 Fertility Formulation A*5 Tocopherol preparation A's5 Addition amount &amp;1 (ppm) 1546 833 515 103 Tocopherol addition amount (ppm) 1500 500 500 100 α-tocopherol content (wt°/〇) s 1 2 1 1 &lt;5-Tocopherol content (%) 44 90 35 90 90 Amount of ascorbyl palmitate added to tocopherols (parts by weight) 7 7 7 7 Addition amount in edible fats and oils for heating conditioning (ppm) *12 105 35 35 7 Acid value 0.48 0.53 0.52 0.55 Not 7 Wucheng whip price chromaticity 47 48 48 47 TPM value 14.5 15.5 15.0 16.0 Preservation test evaluation Flavor evaluation 〇〇〇〇 heating odor BBBB 33 201034578 lj-a6^ee [9&lt ;] 1 Example 29 1 〇T-Η Tocopherol preparation B%6 2500 1500 CN 0.33 I 13.0 〇CQ Example 28 〇 Fertility preparations A%5 1546 I 1500 y-^ 0.31 «Ο (NI 13.0 I 〇ffl Example 27 生育 Tocopherol preparation Eight milk 1546 1500 m 0.34 CO (N 13.0 〇ffl I Example 26 ο Tocopherol preparation A_ss5 1546 1500 1 (0.41 (N 1 il-5 1 〇CQ Example 25 ο Tocopherol preparation A95 1546 1500 ( N 〇cn 0.40 | (N CN 13.0 〇 scale lipid content (ppm) Addition amount ¥l (ppm) Addition amount (ppm) α-tocopherol content (wt%) &lt;5-tocopherol content (initial %) @ Relative to tocopherol addition amount (parts by weight) Heat conditioning Addition amount in fats and oils (ppm) *12 Acid value chromaticity TPM value Flavor evaluation Heating odor tocopherol preparation Tocopherol ascorbyl palmitate water spray test evaluation Storage test evaluation 201034578 ※丄: Edible oil for heating conditioning (including The amount of the probiotic preparation added to the tocopherol preparation added); *2: the amount of the fertility test added in the edible fat and oil for heating conditioning (including the tocopherol preparation added); *: 3: Tocopherol Tocopherol content in tocopherols contained in the preparation; ※ bucket: tocopherol content in tocopherols contained in tocopherol preparations; Ο *5 : E-mix D (fertility content: 97 wt%) ), Eisai (share) manufacturing; *6: Riken E-Oil Super 60 (fertility test content: 60 wt%), Riken vitamin (stock) manufacturing; ※: Riken E-Oil Super 600 (fertility hope content: 60 wt%), manufactured by Riken Vitamins Co., Ltd.; ※8: Fertility hope 80 (fertility content: 80 wt%), manufactured by Nisshin OilliO Group (stock); 0.9: fertility 55 (fertility content: 50 wt%), manufactured by Nisshin OilliO Group ※(7): Tocopherol 98M (tocopherol content: 90% by weight), manufactured by Nisshin OilliO Group (shares); *^ : L-ascorbyl palmitate, manufactured by Mitsubishi Chemical Foods Co., Ltd.; *^: Contains added Tocopherol preparations and ascorbyl palmitate. 35 201034578. According to the results of Table 1-1, compared with Comparative Example 1.1 in which the lipid-filling and fertility preparations were not added, and Comparative Example 24 containing the (IV) lipid but no parenteral preparation, the examples w~examples not only made The quality (flavor, heating odor) after storage is maintained to be good, and it is assumed that the deterioration resistance (hydrolysis inhibition, coloring inhibition, and suppression of increase in polar compound) at the time of water spray test evaluation by twisting is excellent, and H is converted. Compared with Comparative Example 3-1 to Comparative Example 4-1, if the amount of the disc lipid contained in the mixture is not 5 to 65 ppm, these effects cannot be sufficiently exhibited. The above cases are shown in Table 1-2 to Table 2_2 to Example 4_2 ^ and Examples 2, 3 to 4-3, respectively, and Comparative Example 1-2 to Comparative Example 2_2 to Comparative Example 1-3 to Comparative Example 2 It can be said that the same is true when comparing 3 phases. Further, it is known that the raw material fats and oils use the rapeseed oil in the examples M to 5, the soybean oils in the examples 2-2 to the examples 4-2, the use of the poles (4) to the examples 4-3 compared to the generalization; It is also known that the use of rapeseed oil reading is particularly suitable. It can be seen that, when comparing 1 ^ of the examples 10-1 to 13 - the actual mi 2 to i3 of the table 3_2, the examples 11_3 to 12_3 of the table 3-3 of February 3, suitable for the oil, soybean oil, Especially suitable for rapeseed oil \曰', 5 if = root fA2: the results are also known, in addition to the above examples, the right examples 6 to 9 compared with the comparative examples 5 to 7, then the female has the Μ (four) required In comparison with Comparative Example 8] to Comparative Example W in which the amount is greater than or equal to 27, it can be seen that the addition amount of the growth _ is, for example, ～27G() Ppm, which is not only assumed to be resistant when the price is added. Deterioration will be lowered, and m 36 201034578, which causes heating odor, will deteriorate. From the results of Tables 4_1 to 6 , it can be seen that in the case where ascorbic acid palmitic acid vinegar was added, the example 141 to Example 29 in which the above-mentioned specific addition amount was the same as that of Comparative Example 10-1 or Comparative Example 1M to Comparative Example 121 In addition, not only the quality after storage was kept good, but also the deterioration resistance at the time of evaluation of the water spray test by heating conditioning was excellent. Further, it can be seen that, in the raw material oil sputum, the example 14_1 to ΐ9_ι of Table 4-1 using the vegetable oil and the examples 15-2 to 17-2 of the table using the other raw material oil and fat, and the example 15 of the table 4. 3~ Example 17_3 is compared, the generalized expression shows better results, and the examples 15_2 to 17_2 of Table 4-2 are compared with the examples 15-3 to 17-3 of Table 4_3, in general, the performance is more Good results. When comparing Example 2 of Table 5-1 (Μ~Example 24-1, Example 212 to Example 24·2 of Table 5-2, and Table 5·3❺Example 21_3 to Example 24·3, it is also known that the raw material fat is suitable. It is rapeseed oil and cowpea oil. It is especially suitable for vegetable oil. [Example 30] 〇 Use rapeseed decolorizing oil (using the normal method, after the self-degumming step to the decoloring step, before the deodorization step, the rapeseed decolorizing oil: The phospholipid content is 0 ppm, and Nisshiii OilliO Group Co., Ltd. is added as a raw material fat or oil, so that the mass of the phospholipid added in 100 wt% of the total amount of the raw material fats and oils after the addition of the phospholipid is increased as shown in Table 7. Phospholipid preparation. Next, according to the conventional method, the deodorization step (24 〇 25 25 (rc, 9 〇 minutes, decompression 'blowing water vapor amount to oil 2 0/1) is obtained from the above-mentioned raw material fats. Then, the obtained fat and oil for heating conditioning was used as 37 X X201034578, and the oil and fat immediately after purification was evaluated for acid value, chromaticity, TPM value, heating odor, and flavor according to the following. The results are shown in Table 7. , the resulting refined fat 3〇〇g was placed in a 2 l stainless steel tank, and heated at 180 ° C for 60 hours in an oil bath. The oil value after the heat treatment was evaluated for acid value, chromaticity, and TPM value as follows. In Table 7. [Example 31] The rapeseed decolorizing oil (manufactured by Nisshin 〇mi〇 Group Co., Ltd.) used in Example 30 was subjected to deodorization treatment according to the usual method (24 〇 25 〇 C, 90 minutes, The amount of water vapor was 2% by weight in the amount of water vapor, and the amount of the phospholipid added in the total amount of the raw material oil and fat after the addition of the phospholipid was increased to the amount shown in Table 7. The phospholipid preparation was added. Each of the freshly purified fats and oils and the heat-treated fats and oils was evaluated in the same manner as in Example 30. The results are shown in Table 7. In addition, the evaluation items of the above Examples 30 to 31 were based on the following. The acid value is measured in the same manner as in the above Examples 1-1 to 29 and Comparative Examples 1-1 to 12-1. "Color (I) ~ (Π)" Vibang colorimeter (Lovibond colorimeter E-type measuring instrument, Tint M=r company Manufacture), use 5 +1/4 inch pairs of grooves for the oil after the manufacture to measure the S color (1), and use the 1/2 inch pair of grooves for the fat after the addition, and index it to Y+1. The value of 〇R was evaluated as chromaticity (8) 38 201034578^ (Y: yellow, R: red). "TPM value" is the same as the above Examples 1-1 to 29 and Comparative Example 1-1 to Comparative Example 12-1. The measurement was carried out in the manner of "flavor evaluation". A part (25 ° C) of the fat after the production (unheated treatment) was taken out, and it was contained in the mouth by 10 functional inspectors and Examples 1-1 to 29 and Comparative Example 1 Evaluation was performed in the same manner as 1 to 12-1. "Heating odor evaluation" 40 g of the grease immediately after the production (unheated treatment) was taken out in a 100 ml beaker, and the odor when heated to 180 ° C was compared with Examples 1-1 to 29 and Comparative Example 1-1. Evaluation was done in the same way as ~12-1. ❹ 39 201034578α [Table 7] Example 30 Example 31 Phospholipid preparation *13 Addition amount before deodorization (ppm) *14 60 - Addition amount after deodorization (ppm) *15 - 60 Quality of phospholipid added in wide-range fats and oils ( Ppm) Magic 6 ' 35 35 Total phospholipid content in edible fats and oils (ppm) 35 35 Types of tocopherol preparations Tocopherol preparation A5*5 Tocopherol preparation A*85 Addition amount 8 (1 (ppm) 515 1 515 Tocopherol addition *2 (ppm) 500 500 α-tocopherol content (wt%) *3 1 1 岔-tocopherol content (wt%) 90 90 Ascorbyl palmitate relative to tocopherols ( Parts by weight 3 3 Addition amount of edible fats and oils for heating conditioning (ppm) *12 15 15 Acid value of freshly purified oil 0.05 0.04 Color (I) 3.9Y/0.4R 3.4Y/0.3R TPM value 7.5 7 Flavor Evaluation ◎ 〇 Heating odor AC The acid value of the oil after heat treatment is 0.34 0.41 Color (II) 24 28 TPM value 13.5 13.5 *l~5, ♦ 12 is synonymous with Table 1-1 to Table 6. ※ 13 : 曰 曰Rouge DX (manufactured by Nisshin OilliO Group, with a lipid content of 63 wt%) *14: Before the deodorization step The amount of the added phospholipid content added to the total amount of the raw material fats and oils after the addition of the phospholipid-containing substance. *15 : The total amount of the raw material fats and oils after the addition of the phospholipid-containing substance in the dish lipid-containing substance added after the deodorization step *^: Contains both phospholipids and phospholipids added before the addition of phospholipids. 201034578 *17: Contains both phospholipids and phospholipids contained before the addition of phospholipids, And the total content of the phospholipids in the edible fats and oils for the heating and conditioning of the tocopherol preparations added. As shown in the results of Table 7, it is known that the phospholipids are added to the raw material fats and oils before the deodorization step to obtain the edible fats and oils for heating conditioning. In comparison with the example 31 in which the phospholipid was added to the raw material fats and oils after deodorization to obtain the edible fat and oil for heating conditioning, the quality immediately after the purification was higher, and the flavor was better, and the heating odor was reduced. Excellent. Although the invention has been disclosed above in the preferred embodiments, it is not intended to be used in any of the inventions. Deviation from the spirit of the present invention: Inside: When a little change and retouching can be made, the warranty of the present invention is as follows: please refer to the definition of _definitive. [Simplified diagram] $ 益 [main components Explanation of Symbols] 201034578Ai is the Chinese manual of "&lt;l〇2292". There is no slash correction. The revision period is ς月ς月/幺曰 invention patent specification. (The format and order of this manual, please do not change it arbitrarily. ) (2006.01) ※Application number: 0 ※Application date: "·※抒匚 Classification: I. Name of the invention: (Chinese / English) Edible oil for heating conditioning and its manufacturing method EDIBLE FAT AND OIL FOR HEATING AND PROCESS FOR MANUFACTURING THEREOF The present invention provides an edible fat and oil for heating conditioning, and a method for producing the same, which is effective for reducing odor generation or quality deterioration by coexisting tocopherol and phospholipid. Further, the storage stability is improved. The edible fat and oil for heating conditioning of the present invention is added with tocopherols in an amount of from 5 to 2700 ppm. The edible fat and oil for heating conditioning is characterized in that it contains phospholipids in an amount of from 0.5 to 65 ppm. And the above tocopherols 0 contain &lt;5-tocopherol in the amount of 27 wt% or more in the tocopherols; and the above tocopherols may also contain α-fertility in an amount of 25 wt% or less. English invention summary: This invention provides an edible fat and oil for heating and a process for manufacturing thereof. By the c Oxistence of a phosphatide and a tocopherol, the edible fat and oil for heating decreases odor generation and quality 201034578, degradation more effectiveness, and further increases stability. According to the invention, the tocopherol of 50~2700 ppm is added in the edible And oil for heating, characterized in that the edible fat and oil for heating includes the phosphatide of 0.5~65 ppm, and the tocopherol includes a δ-tocopherol of 27 wt% or more. Further, the tocopherol can include a α-tocopherol of 25 wt% or less. 2 201034578 VII. Patent application scope: 曰丨 A kind of edible fat for heating conditioning, which is added with 50~27〇〇ρρηη, which is characterized by the above-mentioned food conditioning for heating conditioning. It contains phospholipid in an amount of 0.5 to 65 ppm, and the above tocopherol contains tocopherol in the tocopherol in an amount of 27% by weight or more.食用2. The edible oil for heating conditioning according to the first aspect of the invention, wherein the tocopherol contains α-tocopherol in the tocopherol in an amount of 25 wt% or less. ❹ 3. The edible fat for heating conditioning according to the first or second aspect of the patent application, wherein the oil for heating conditioning is further added with ascorbic acid palmitate in an amount of 〇 25 to PPm. 4. The edible fats and oils for heating conditioning as described in the second or second aspect of the patent application are as follows. 5. The food fat for heating conditioning according to the first or second aspect of the patent application, wherein rapeseed oil is used as a raw material fat. A method for producing a food oil for heating and conditioning, which comprises the oil for heating conditioning U according to any one of the above-mentioned items, wherein the manufacturing method is characterized in that: In the edible fat and oil for heating conditioning, the step of adding the raw f_ is added in an amount of 50 to 600 ppm in an amount of 〇5 to 65 卯 melon; and the above tocopherol is 27 or more in the tocopherol. The amount of tocopherols containing tocopherols. The method of manufacturing the edible fat or oil for heating conditioning according to any one of Claims 1 to 5, wherein the manufacturing method is characterized by: The step of adding the fertility_ in the amount of 5G to 27GG Ppm in the edible fat and oil containing the phospholipid in an amount of 0.5 to 65 ppm, and the 27% by weight of the above-mentioned fertility test is contained in the fertility in an amount of greater than or equal to &lt;5- Fertility has a variety of births. 43 201034578 IV. Designated representative: (1) The representative representative of the case is: None (2) The symbol of the symbol of the representative figure is simple: None 5. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention: None