201215323 六、發明說明： 【發明所屬之技術領域】 本發明係關於一種油脂組合物。 【先前技術】 ， * 作為速食之漢堡、去骨雞塊、熱狗、甜甜圈、炸薯條、 : 炸雞、油炸甜麵包等被各年齡層食用，且以各種形態提供 • 給消費者。其中，甜甜圈、炸薯條、炸雞等油脂加熱烹飪 食品之消費量較多，人氣較高。 對於該等油脂加熱烹飪食品而言，為作出獨特之物性或 風味，而經常使用常溫下為固體狀或半固體狀之油脂。 又’為製成常溫下為固體狀或半固體狀之油脂，而經常使 用溶點較尚之氫化油脂。 另一方面，近年來報告有油脂中含有之反式脂肪酸使心 臟疾病等之風險增大。因此，要求有代替含有較多反式脂 肪酸之氫化油脂的油脂。 例如’於專利文獻1及專利文獻2中，揭示有具有高芥酸 極度硬化油等C20 ·· 〇〜C22 : 〇之脂肪酸之油脂，於專利文 獻3中’揭示有含有聚甘油脂肪酸酯之油炸用油脂組合 - 物。於專利文獻4中，揭示有於極度硬化油中調配有聚甘 : 油脂肪酸酯5〜10重量％之油脂組合物。於專利文獻5及專 利文獻6中’揭示有使用椋櫚分離油之油脂組合物。 先前技術文獻 專利文獻 專利文獻1 :日本專利特開2002_238453號公報 157355.doc 201215323 專利文獻2:日本專利特開2003-003195號公報 專利文獻3 :曰本專利特開平9-299027號公報 專利文獻4:曰本專利特開2007-267603號公報 專利文獻5 :日本專利特開2000-125764號公報 專利文獻6]曰本專利特開2000-125765號公報 【發明内容】 發明所欲解決之問題 雖專利文獻1及2之油脂係食品之口溶感、風味、食感及 熱穩定性或氧化穩定性等物性良好者，但於油滲出之抑制 或油膩感之抑制的方面尚留有改良之餘地。又，雖專利文 獻3及4之油脂謀求油滲出之抑制，但於良好之口溶感之方面 尚留有改良之餘地。雖專利文獻5及6之油脂組合物對於甜甜 圈之黏腻感或油滲出之防止具有效果，但認為仍不充分。 如上所述，尚未發現不使用氫化油脂，而具有良好之口 溶感，並且可充分地發揮黏腻感或油滲出等功能之油脂組 合物。 因此，本發明之目的在於提供一種不使用氫化油脂，而 食感或風味優異，且於油滲出等物性方面亦優異之油脂組 合物。 解決問題之技術手段 本發明係提供一種油脂組合物，其相對於包含 (A)峨價3 5〜5 8之棕櫚系油脂4〇〜7〇質量％、及 ⑻使以質t比80:20〜1()〇:〇含有峨價25〜35之栋櫚分離油 與碘價100〜130之液狀油的混合油脂進行酯交換而獲得之 157355.doc 201215323 醋父換油脂3〇〜6〇質量％的油脂loo質量份， 含有（C)含有硬脂酸及/或二十二酸作為構成脂肪酸之聚 甘油脂肪酸酯0· 1〜5·0質量份。 上述油脂組合物可藉由調配特定量之特定棕櫚系油脂、 特定酯交換油脂、及特定聚甘油脂肪酸酯，而於不使用氫 化油脂之情況下，食感或風味優異，並且顯現出抑制油渗 出之優異物性。 上述棕橺系油脂可製成精製棕櫚油及/或棕櫊油中熔點 分提產物。 上述混合油脂之碘價較佳為3 5〜5 0。藉由使混合油脂之 碘價為該範圍，可使食感或風味更為優異，且進一步抑 油滲出·» ' 上述碘價100〜130之液狀油可設為選自由玉米油、大豆 油及菜籽油所組成之群之至少丨種之液狀油。 上述聚甘油脂肪酸酯之酯化率較佳為6〇%以上。藉此， 可進一步發揮聚甘油脂肪酸酯之結晶促進效果，顯現更為 優異之食感或風味、更為優異之物性(抑制油滲出）。 上述油脂組合物之反式脂肪酸含量較佳為3 g以 下。上述油脂組合物因不使用氫化油脂，故可降低反式脂 肪酸含量。又，藉由反式脂肪酸含量為3 _〇㈣下：； 製成認為更健康之油脂組合物’且適合於食品用途中使 用。 本發明又提供-種制上述油脂組合物烹备之加熱烹备 食品。本發明之加熱烹备食品因使用本發明之油脂組合物 I57355.doc 201215323 ’故食感或風味優異’x，因抑制油滲出，故易 食性優異。 j 上述加m食品較佳為製成油炸食品。藉由將本發明 :油脂組合物用於油炸食品，而更為顯著地發揮優異之食 感或風味、抑制油滲出等效果。 發明之效果 根據本發明，可提供—種不使用氫化油脂，而食感或風 °優異’且油滲出等物性方面亦優異之油脂組合物。 使用本發明之油餘合物所加熱烹♦之甜甜圈、油炸甜 麵包’炸薯條、炸雞等於食㈣幾乎感覺不到油脂特有之 「油腻感」食感或「臭油味」風味…手拿食品時，油 難以附著於手上且幾乎沒有黏腻感。進*料使用氫化油 脂’故幾乎不含有反式脂㈣，較為健康。 【實施方式】 本發明之油脂組合物係相對於包含（A)碘價35〜58之棕橺 系油脂（於本說明書f亦稱為「（A)成分」）40〜70質量％及 (B)酯交換油脂（於本說明書中亦稱為「（B)成分」）3〇〜的質 量％之油脂100質量份，含有（C)含有硬脂酸及/或二十二酸 作為構成脂肪酸之聚甘油脂肪酸酯（本說明書中亦稱為 「（C)成分」）0.1〜5.0質量份者。此處，（Β)酯交換油脂係使 以質量比80:20〜1 00:0含有碘價25〜35之棕櫊分離油與碘價 100〜130之液狀油的混合油脂進行酯交換而獲得者。 於（Α)碘價3 5〜58之棕櫚系油脂中，可使用自棕櫚所得之 食用油脂。又，亦可使用以成為碘價35〜58之方式將自棕 157355.doc 201215323 Π:食用油脂分離者。分離可藉由乾式分離、溶劑分 、〜仃，較佳為藉由乾式分離進行。亦可於分離前進行 ®曰乂換。作為此種掠棚系油脂，可列舉棕搁油、標搁油中 溶點刀提產物（Palm Mid Fraeti(m，亦有稱為卿之情況） 等。又，亦可為混合複數種棕櫊系油脂者。 上述棕櫚系油脂之蛾價為35〜58β又，峨價較佳為 ，更佳為40〜54，最佳為43〜53。若峨價高於58，則 :::充分地抑制油滲出，另一方面，若蛾價低於 法獲得良好之食感或風味。 於使料搁油中熔點分提產物作騎㈣油脂之情 形時’碘價較佳為48以下。 所謂用以獲得（B)酯交換油 1么、 /、楨25〜35之棕櫚分離 油，係以成為碘價25〜35 分錐去八秘，〈万式將自棕櫊所得之食用油脂 刀離者。刀離可It由乾式分離 _ 合劁刀離專進打，較佳為 糟由乾式/刀離進行。亦可於分離 拎挪八灿 .月】進仃酯父換。作為此種 棕櫊为離油’可列舉棕櫚 掠櫚分離油者。 &亦可為混合複數種 作為用以獲得（B)醋交換油 可列舉玉求油、大豆油、菜籽油、？/〇°〜130之液狀油， 、抒油米油、棉籽油、兹尤搞 油等植物性食用油。該等之中 ㈣油奏化籽 r 車乂佳為玉米油、大豆油、 菜籽油，更佳為玉米油。又， 丑'由 gt ^ .... 亦可為1種或混合2種以上。 酉曰父換可使以適當之調配量調配诚 油及蛾價，130之液狀油 ：貝：之棕櫚分離 應而獲得。此處，_25〜35之進㈣交換反 之標櫚分離油及碘價1 0 〇〜13 〇 I57355.doc 201215323 之液狀油之調配比以質量比計為8〇:2〇〜ι〇〇:0，較佳為 85:15〜100:0。可藉由設置適當之調配量，而獲得良好之食 感或風味。 混合油脂之碘價較佳為35〜50，更佳為35〜45。混合油脂之 碘價可根據棕櫚分離油及液狀油之碘價及調配比進行計算。 (B)酯交換油脂之酯交換反應可藉由化學酯交換反應及 酶酉曰交換反應之任一種進行。於化學酯交換反應中可使用 甲醇鈉等化學觸媒作為觸媒。化學酯交換反應成為缺乏位 置特異性之酯交換反應（無規酯交換反應）。 於酶酯交換反應中，可使用脂肪酶作為觸媒。於脂肪酶 中，可使用脂肪酶粉末或使脂肪酶粉末固定於石夕藻土 (Cehte)、離子交換樹脂等載體中之固定化脂肪酶。酶酯交 換反應根據使用之脂肪酶之種類，成為無規酯交換反應、 1，3位特異性較高之酯交換反應。作為可用以進行無規酯 交換反應之脂肪酶，可列舉來自產鹼桿菌屬之脂肪酶（例 如，名糖產業股份有限公司製造之脂肪酶QLM，脂肪酶？£ 等）、來自假絲酵母屬之脂肪酶（例如，名糖產業股份有限 公司製造之脂肪酶OF等）等。㈣可用以進行u位特異性較 高之醋交換反應之脂肪酶，可列舉來自米黑毛黴之固定化 脂肪酶（諾維信公司製造之核酶丁遍、核酶麵咐）等。201215323 VI. Description of the Invention: [Technical Field to Which the Invention Is Ascribed] The present invention relates to a fat or oil composition. [Prior Art] , * As a fast-food burger, boneless chicken, hot dogs, donuts, French fries, fried chicken, fried sweet bread, etc. are eaten by all ages and are provided in various forms. By. Among them, doughnuts, French fries, fried chicken and other oils are heated and cooked. The consumption of food is high and the popularity is high. For these oil-and-fat-heated foods, in order to make a unique physical property or flavor, a fat or oil which is solid or semi-solid at normal temperature is often used. Further, it is a fat or oil which is solid or semi-solid at normal temperature, and a hydrogenated fat or oil having a better melting point is often used. On the other hand, in recent years, it has been reported that trans fatty acids contained in fats and oils increase the risk of heart disease and the like. Therefore, a grease which replaces a hydrogenated fat containing a large amount of trans fatty acid is required. For example, in Patent Document 1 and Patent Document 2, a fat or oil having a C20 ··〇~C22: 〇 fatty acid such as a highly erucic acid extremely hardened oil is disclosed, and Patent Document 3 discloses that a polyglycerin fatty acid ester is contained. Fried fat combination - object. Patent Document 4 discloses that a fat or oil composition containing 5 to 10% by weight of polyglycolic acid fatty acid ester is blended in an extremely hardened oil. In Patent Document 5 and Patent Document 6, a grease composition using a palmetto oil is disclosed. CITATION LIST Patent Literature Patent Literature 1: Japanese Laid-Open Patent Publication No. Hei No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. Patent Document 5: Japanese Patent Laid-Open Publication No. JP-A No. 2000-125764 (Patent Document No. 2000-125765) SUMMARY OF THE INVENTION PROBLEMS TO BE SOLVED BY THE INVENTION The oil-based foods of Documents 1 and 2 have good physical properties such as mouth-melting feeling, flavor, food texture, thermal stability, and oxidative stability, but there is still room for improvement in terms of inhibition of oil bleed or suppression of greasy feeling. Further, although the greases of Patent Documents 3 and 4 seek to suppress oil bleed, there is still room for improvement in terms of good mouth sensation. Although the fat or oil compositions of Patent Documents 5 and 6 have an effect on the sticky feeling of the doughnut or the prevention of oil bleeding, it is considered to be insufficient. As described above, an oil-and-fat composition which does not use a hydrogenated fat or oil and which has a good mouth-feeling property and which sufficiently exhibits a feeling of stickiness or oil bleed has not been found. In view of the above, it is an object of the present invention to provide an oil and fat composition which is excellent in texture and flavor without using hydrogenated fats and oils, and which is excellent in physical properties such as oil bleed. Means for Solving the Problems The present invention provides a fat or oil composition which is 4% by mass to 7% by mass of a palm-based fat containing (A) valence of 3 5 to 5 8 and (8) a ratio of 80 to 20 by mass ~1 () 〇: 〇 〇 〇 〇 157 157 25 25 25 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 157 The mass% of the oil loo parts by mass contains (C) a polyglycerin fatty acid ester containing stearic acid and/or behenic acid as a constituent fatty acid, 0.1 to 5.0 parts by mass. The fat or oil composition can be formulated with a specific amount of a specific palm oil, a specific transesterified fat, and a specific polyglycerin fatty acid ester, and is excellent in food texture or flavor without using a hydrogenated fat or oil, and exhibits an inhibitory oil. Excellent physical properties of exudation. The above palm lanthanum oil can be made into a refined product of refined palm oil and/or palm eucalyptus oil. The iodine value of the above mixed fat is preferably from 3 5 to 50. By making the iodine value of the mixed fat and oil within this range, the food texture or flavor can be further improved, and the oil bleed out can be further enhanced. » The above liquid oil having an iodine value of 100 to 130 can be selected from corn oil and soybean oil. And a liquid oil of at least one of the group consisting of rapeseed oil. The esterification ratio of the above polyglycerin fatty acid ester is preferably 6% by mass or more. As a result, the crystallization promoting effect of the polyglycerin fatty acid ester can be further exhibited, and a more excellent texture or flavor and more excellent physical properties (inhibition of oil bleed) can be exhibited. The above fat or oil composition preferably has a trans fatty acid content of 3 g or less. Since the above-mentioned fat or oil composition does not use hydrogenated fats and oils, the trans fatty acid content can be lowered. Further, it is made into a food composition which is considered to be healthier by the trans fatty acid content of 3 _ 〇 (4): and is suitable for use in foods. The present invention further provides a cooked food prepared by the above-described fat or oil composition. The cooked food of the present invention is excellent in easiness of eating by using the oil-fat composition of the present invention I57355.doc 201215323', which is excellent in texture and flavor, because it inhibits oil oozing. j The above-mentioned added food is preferably made into a fried food. By using the fat or oil composition of the present invention in a fried food, the effect of excellent food texture, flavor, and oil bleed is more remarkable. According to the present invention, it is possible to provide a fat or oil composition which is excellent in physical properties such as oil bleed without using a hydrogenated fat or oil and having excellent texture and wind. Using the oil residue of the present invention, the doughnuts, the fried sweet bread, the French fries, and the fried chicken are equal to the food (four), and the "greasy" taste or the "smelly oily taste" unique to the fat is hardly felt. Flavor... When holding food in hand, the oil is difficult to adhere to the hand and has almost no sticky feeling. The feedstock uses hydrogenated grease, so it contains almost no trans fat (4) and is relatively healthy. [Embodiment] The fat or oil composition of the present invention is 40 to 70% by mass and (B) of a palm oil-based fat (also referred to as "(A) component" in the present specification f) containing (A) an iodine value of 35 to 58. Ester-exchanged fat (also referred to as "(B) component in the present specification) 100 parts by mass of fats and oils of 3 % by weight, containing (C) containing stearic acid and/or behenic acid as constituent fatty acids The polyglycerin fatty acid ester (also referred to as "(C) component" in the present specification) is 0.1 to 5.0 parts by mass. Here, the (Β) transesterified fat is transesterified with a mixed fat of a palm oil having an iodine value of 25 to 35 and a liquid oil having an iodine value of 100 to 130 in a mass ratio of 80:20 to 100:0. Winner. In palm oils having an iodine value of 3 to 5, 58% can be used as edible fats and oils derived from palm. In addition, it is also possible to use the iodine price of 35 to 58 to separate from the brown 157355.doc 201215323 食用: edible oil. Separation can be carried out by dry separation, solvent separation, ~~, preferably by dry separation. It can also be done before the separation. As such a shed grease, a brown oil or a spot-slurry product in a standard oil (Palm Mid Fraeti (m, also referred to as a case of qing)) may be mentioned, or a plurality of brown pupa may be mixed. The fat of the palm oil is 35~58β, and the price is preferably 40~54, and most preferably 43~53. If the price is higher than 58, then::: fully Inhibition of oil bleed out, on the other hand, if the moth price is lower than the method to obtain a good food sensation or flavor. When the melting point of the material is used as a product for riding (4) oil, the iodine value is preferably 48 or less. To obtain (B) transesterified oil 1 , /, 桢 25~35 palm separation oil, to become the iodine price 25~35 cone to go to the eight secrets, the 10,000-type edible grease knife obtained from palm stalks Knife separation can be separated by dry _ 劁 劁 离 专 专 , , , , , , , , , , , , , , , , , , , , , , 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 For the oil separation, the palm oil can be listed as a separate oil. & can also be used to mix a plurality of species to obtain (B) vinegar exchange oil can be listed as jade oil, soybean , rapeseed oil, ? / 〇 ° ~ 130 liquid oil, oyster sauce rice oil, cottonseed oil, Zyou oil and other plant edible oil. Among these (four) oil singular seed r car 乂 good for corn Oil, soybean oil, rapeseed oil, and more preferably corn oil. Also, ugly 'by gt ^ .... can also be one type or a mixture of two or more. Uncle exchange can be adjusted with appropriate blending Oil and moth, 130 liquid oil: Bay: The palm separation should be obtained. Here, _25~35 (4) exchanges the opposite palm separation oil and iodine price 10 〇~13 〇I57355.doc 201215323 The blending ratio of the oil is 8〇: 2〇~ι〇〇:0, preferably 85:15~100:0 by mass ratio. A good food texture or flavor can be obtained by setting an appropriate blending amount. The iodine value of the mixed fat is preferably 35 to 50, more preferably 35 to 45. The iodine value of the mixed fat can be calculated according to the iodine value and the blending ratio of the palm oil and the liquid oil. (B) Transesterified fat The transesterification reaction can be carried out by any one of a chemical transesterification reaction and an enzymatic exchange reaction. In the chemical transesterification reaction, a chemical catalyst such as sodium methoxide can be used as a contact. The chemical transesterification reaction becomes a position-specific transesterification reaction (random transesterification reaction). In the enzyme transesterification reaction, lipase can be used as a catalyst. In lipase, lipase powder can be used or The lipase powder is immobilized on an immobilized lipase in a carrier such as Cehte, an ion exchange resin, etc. The enzyme transesterification reaction becomes a random transesterification reaction according to the type of lipase used, and the 1-position specificity A higher transesterification reaction. As a lipase which can be used for the random transesterification reaction, a lipase derived from the genus Alcaligenes (for example, a lipase QLM manufactured by the Sugar Industry Co., Ltd., a lipase? £, etc.), a lipase derived from Candida (for example, lipase OF manufactured by Mint Sugar Co., Ltd.) and the like. (4) A lipase which can be used for the vinegar exchange reaction having a high u-specificity, and examples thereof include an immobilized lipase derived from Mucor miehei (a ribozyme produced by Novozymes, a ribozyme surface).
換反應進行。 應進行。 應 油脂組合物中之⑷成分與（B)成分之誠量係相對於⑷ 157355.doc 201215323 成分40〜70質量％，（B)成分為30〜60質量％。可藉由使（A) 成分與（B)成分為如此適當之調配量，而獲得良好之食感 或風味。又，更佳為相對於（A)成分5〇〜6〇質量％，（B)成分 為40~50質量％。藉此可獲得更為良好之食感或風味。 (C)成分係於聚甘油脂肪酸酯之構成脂肪酸中含有硬脂 酸及二十二酸之任一者或雙方者。此處，所謂聚甘油脂肪 酸醋’係使甘油脫水聚合而獲得之聚甘油之羥基的一部分 或全部酯化為1種以上之脂肪酸（稱為「構成脂肪酸」）者。 (C)成分之甘油之聚合度較佳為4〜1〇，更佳為4〜6，最佳 為6。 (C)成分係於構成脂肪酸中含有硬脂酸者、含有二十二 酸者、或含有硬脂酸與二十二酸之雙方者。其中，更佳為 於構成脂肪酸中含有硬脂酸者。又，總構成脂肪酸之中， 硬脂酸或二十二酸佔有之比例較佳為5〇%以上，更佳為 60%以上，特佳為90%以上。藉由使硬脂酸或二十二酸之 比例為5 0 /。以上，而使油脂組合物之結晶化速度變得更 快’加熱烹*食品之食感或風味變得更佳，且油渗出或黏 膩感進一步降低。 人 (c)成分之酯化率較佳為8%〜1〇〇%，更佳為 60%〜_%，進而較佳為。藉由使酯化率為⑽ 以上’而使結晶化速度變得更快，加熱烹飪食品之食感或 風味變得更佳，且油渗出或黏腻感進—步降低。 相對於⑷成分與⑻成分之合計量⑽質量份，（C)成分 向油脂組合物之添加量為Μ〜U質量份，較佳為0.K0 157355.doc 201215323 質量份，更佳為0.1〜0.5質量份。若（〇成分之添加量少於 0.1質量份，則結晶化速度變慢，對於加熱烹飪食品之食 感或風味不佳，又，無法充分地抑制油滲出。反之，若添 加量多於5.0質量份’則口溶感變差。 本說明書中，所謂反式脂肪酸含量，係根據日本油化學 會編「標準油脂分析試驗法」暫定17_2〇〇7反式脂肪酸含 量（毛細管氣相層析法）所求出之值。藉由毛細管氣相層析 法而分離定量反式脂肪酸，將該等表示為相對於油脂組合 物100 g之使用通常之氫化油脂之油脂組合物含有5〜5〇 g/l〇〇 g左右之反式脂肪酸，但本發明之油脂組合物之反式 脂肪酸含量為3 /100 g以下 g/100 g。 較佳為2 g/100 g，更佳為1 本說明書中，所謂油脂組合物於33 3、6〇分鐘後之固 體脂含量（本說明書中，亦簡稱為「SFC」）係藉由以下之 方法測定之值。首先，將油脂組合物於7〇它以上之恆溫槽 中保溫30分鐘以上，從而完全溶解。繼而利用固體油脂測 定裝置之60°C探針進行30分鐘之調溫。之後，改為33 3<>c 探針，將改為33.3 C探針之時間設為〇分鐘，於6〇分鐘後 測定油脂組合物中之固體脂含量。作為固體油脂測定裝 置’例如可使用ASTEC公司製造之固體油脂測定裝置（型 號SFC-3 000R)，固體脂含量可藉由例如(油化學、 第33卷、第3號、33〜39頁（1984年））進行測定。 本發明者等人努力研究，結果發現：油脂組合物之 30〜35 C之固體知含$的經時行為會影響以甜甜圈為代表 157355.doc •10· 201215323 的加熱烹隹食品之優異之食感、風味、物性。即，上述 SFC成為使用油脂組合物之加熱烹每食品之食感、.風味、 物性的指標。 本發明之油脂組合物之SFC較佳為8%以上，更佳為1〇% 以上。又，本發明之油脂組合物之SFC進而較佳為23%以 下。若SFC為8%以上，則食用加熱烹隹食品時幾乎感覺不 到油膩感，且成為食感或風味優異者，又，因充分地減少 油滲出，故較佳。另一方面，若SFC超過23%，則有口溶 感不佳之傾向。 於本發明之油脂組合物中，只要不妨礙功能，則可適當 調配用於通常之油脂之添加劑。具體而言，可列舉：以提 高保存穩定性、提高氧化穩定性、提高熱穩定性、抑制低 溫下之結晶等為目的之餘脂肪酸S旨、去水山梨醇脂肪酸 醋、維生素E、抗壞血酸脂肪酸醋、木聚糖、輔酶q、y_穀 維素、甘油二酯、聚矽氧、生育酚及卵磷脂等。 本發明之加熱烹佐食品中含有油炒食品、油炸食品等。 較佳為油炸食品。油炸食品可列舉油清炸食品、天婦羅、 油炸食物、乾炸食品、甜甜圈、油炸甜麵包、炸薯條、炸 雞等。特佳為甜甜圈、油炸甜麵包、料條、炸雞。 θ本發明之油脂組合物可以下述方式進行製造。首先，稱 量上述說明之特定量之⑷成分及（B)成分，—面加熱該等 (例如，70。〇, __面進行攪拌而使其溶解。繼而，將稱量 上述說明之特定量之⑹成分添加於該溶解液中，充分地 ㈣，可藉此獲得油脂組合物。再者，亦可㈣f要稱量 157355.doc 201215323 上述說明之特定量之添加劑並添加。 關於溶解（A)成分及（B)成分之條件，加熱溫度為油脂& 解之溫度即可，較佳為60°C〜l〇〇°C，更佳為70°C—8〇C 若溫度過低，則有油脂未充分溶解之情形，若過高則有虞 生油脂之劣化之虞。又，攪拌時間並無特別限制’較佳為 自油脂溶解起〇〜60分鐘，更佳為0分鐘〜30分鐘。芳禮样時 間過長，則有產生油脂之劣化之虞。 實施例 繼而，基於實施例及比較例更具體地說明本發明° 一 發明並不受以下實施例限定。 # :由脂 於以下之表1及表2中表示實施例及比較例中使用二' 及聚甘油脂肪酸酯。 [油脂] [表1] 表[油脂]The reaction was carried out. It should be done. The amount of the component (4) and the component (B) in the oil-fat composition is 40 to 70% by mass based on the component (4) 157355.doc 201215323, and the component (B) is 30 to 60% by mass. A good food texture or flavor can be obtained by making the components (A) and (B) so appropriate. Further, it is more preferably 5 〇 to 6 〇 mass% with respect to the component (A) and 40 to 50 mass% of the component (B). Thereby, a better food texture or flavor can be obtained. The component (C) contains either or both of stearic acid and taustic acid in the constituent fatty acid of the polyglycerin fatty acid ester. Here, the polyglycerin fatty acid vinegar is a type of fatty acid (referred to as "constituting fatty acid") in which a part or all of the hydroxyl group of the polyglycerol obtained by dehydration polymerization of glycerin is esterified. The degree of polymerization of the glycerin of the component (C) is preferably 4 to 1 Torr, more preferably 4 to 6, most preferably 6. The component (C) is one which contains stearic acid in the constituent fatty acid, contains taubic acid, or contains both stearic acid and taustic acid. Among them, it is more preferable to constitute a fatty acid containing stearic acid. Further, among the total constituent fatty acids, the proportion of stearic acid or behenic acid is preferably 5% by weight or more, more preferably 60% or more, and particularly preferably 90% or more. By making the ratio of stearic acid or behenic acid to 50%. As described above, the crystallization rate of the fat or oil composition is made faster. The food texture or flavor of the food is better, and the oil oozing or stickiness is further lowered. The esterification ratio of the component (c) is preferably 8% to 1% by weight, more preferably 60% to _%, still more preferably. By making the esterification rate higher than (10) or more, the crystallization rate becomes faster, the food texture or flavor of the cooked food is improved, and the oil oozing or sticky feeling is further lowered. The amount of the component (C) to be added to the fat or oil composition is Μ to U by mass, preferably 0.K0 157355.doc 201215323 parts by mass, more preferably 0.1 to 0.1 parts by mass based on the total amount of the component (4) and the component (8). 0.5 parts by mass. When the amount of the cerium component added is less than 0.1 part by mass, the crystallization rate becomes slow, and the texture or flavor of the cooked food is not good, and the oil bleed cannot be sufficiently suppressed. Conversely, if the amount added is more than 5.0 mass In the present specification, the so-called trans fatty acid content is tentatively determined according to the "Standard Oil Analysis Test Method" edited by the Japan Oil Chemists' Association. 17_2〇〇7 trans fatty acid content (capillary gas chromatography) The value obtained by separating and quantifying the trans fatty acid by capillary gas chromatography, and expressing it as 100 g of the fat or oil composition using the usual hydrogenated fat or oil composition containing 5 to 5 g/g a trans fatty acid of about 〇〇g, but the trans fatty acid content of the oil and fat composition of the present invention is 3 / 100 g or less g / 100 g. Preferably, 2 g / 100 g, more preferably 1 in the present specification, The solid fat content (also referred to as "SFC" in the present specification) of the oil-fat composition after 33 3, 6 minutes is a value measured by the following method. First, the fat or oil composition is above 7 〇. Keep in the thermostat for 30 minutes The solution was completely dissolved, and then the temperature was adjusted by a 60 ° C probe of the solid fat measuring device for 30 minutes. Then, it was changed to 33 3 <> c probe, and the time to change to the 33.3 C probe was set to 〇 In a minute, the solid fat content in the oil and fat composition is measured after 6 minutes. As the solid fat and oil measuring device, for example, a solid fat measuring device (model SFC-3 000R) manufactured by ASTEC Corporation can be used, and the solid fat content can be, for example, The oil chemistry, Vol. 33, No. 3, pages 33 to 39 (1984) was measured. The inventors of the present invention have diligently studied and found that the solid content of 30 to 35 C of the oil and fat composition contains the time of $ The behavior affects the excellent food texture, flavor and physical properties of the cooked foods represented by doughnuts 157355.doc •10· 201215323. That is, the above SFC becomes the food texture of the food using the oil composition. The SFC of the fat or oil composition of the present invention is preferably 8% or more, more preferably 1% by weight or more. Further, the SFC of the oil and fat composition of the present invention is preferably 23% or less. More than 8%, eat hot cooking and foraging When the SFC is more than 23%, the mouth melt feeling tends to be unsatisfactory when the SFC is more than 23%. In the oil and fat composition of the present invention, an additive for a normal fat or oil can be appropriately formulated as long as it does not impair the function. Specific examples thereof include improving storage stability, improving oxidation stability, improving thermal stability, and suppressing low temperature. For the purpose of the next crystallization, etc., the purpose of the fatty acid S, sorbitan fatty acid vinegar, vitamin E, ascorbic acid fatty acid vinegar, xylan, coenzyme q, y_ oryzanol, diglyceride, polyoxane, tocopherol and Lecithin and the like. The cooked food of the present invention contains oil fried food, fried food, and the like. It is preferably a fried food. Fried foods include oil fried foods, tempura, fried foods, dried fried foods, doughnuts, fried sweet buns, French fries, fried chicken, and the like. Especially good for doughnuts, fried sweet buns, strips, fried chicken. θ The oil and fat composition of the present invention can be produced in the following manner. First, weigh the (4) component and the (B) component of the specific amount described above, and heat the surface (for example, 70. 〇, __ surface is stirred and dissolved. Then, the specific amount of the above description will be weighed. The component (6) is added to the solution, and (4) is sufficiently obtained to obtain a fat or oil composition. Further, (4) f may be weighed and added in a specific amount of 157355.doc 201215323. About dissolution (A) The composition and the condition of the component (B), the heating temperature is the temperature of the grease & solution, preferably 60 ° C ~ l ° ° C, more preferably 70 ° C - 8 ° C, if the temperature is too low, then If the oil is not sufficiently dissolved, if it is too high, there is a deterioration of the oil. Further, the stirring time is not particularly limited. It is preferably from the dissolution of the grease for ~60 minutes, more preferably from 0 minutes to 30 minutes. If the time of the ritual sample is too long, there is a risk of deterioration of the oil. EXAMPLES Next, the invention will be more specifically described based on the examples and comparative examples. The invention is not limited by the following examples. Tables 1 and 2 show the use of two in the examples and comparative examples. Polyglycerol fatty acid ester. [Oil] [Table 1] Table [oil]
157355.<Jo, -12- 201215323 [聚甘油脂肪酸酯] [表2] 表2.[聚甘油脂肪酸酯] 名稱 PS-68 六甘油八硬脂酸酯 太陽化學股份有限公司製造 PS-66 六甘油六硬脂酸酯 太陽化學股份有限公司製造 PS-5S 六甘油硬脂酸五酯 阪本藥品工業股份有限公司製造 J-46B 四甘油二十二酸六酯 理研維生素股份有限公司製造 B-70D 十甘油二十二酸醋 三菱化學食品股份有限公司製造 PO-3S 四甘油五油酸酯 阪本藥品工業股份有限公司製造 PO-5S 六甘油五油酸S旨 阪本藥品工業股份有限公司製造 將使用之聚甘油脂肪酸酯之物性歸納於表3中。 [表3] 表3.聚甘油脂肪酸醋之物性 名稱 聚合度 酯化率(％) 構成脂肪酸 HLB PS-68 6 100 硬脂酸90%以上 約1 PS-66 6 75 硬脂酸50%以上 約1 PS-5S 6 63 硬脂酸50%以上 4.5 J-46B 4 100 二十二酸90%以上 2.6 B-70D 10 8 二十二酸90%以上 4 PO-3S 4 83 油酸80%以上 3 PO-5S 6 63 油酸80%以上 8.8 [酯交換油脂之製備] 以表4中揭示之混合比例（質量比）製備混合油脂。於原 料中使各混合油脂進行酯交換反應，從而製備酯交換油 脂。酯交換反應係藉由以下之方法進行：於80°C下使混合 油脂充分脫氣後，於混合油脂中以成為0.2質量％之方式添 加甲醇鈉作為觸媒，使其反應30分鐘。反應後，進行水 洗、脫色、除臭，作為樣品使用。 [表4] 157355.doc -13- 201215323 表4.酯交換油脂 名稱 混合油脂之原制 油脂與調配比例 (質量％) 混合油脂之碘價 CN SO RO POsl5 POs25 POs30 POs35 POs40 E01 10 - - 90 - - - - 26 E02 10 - - 90 _ - - 35 E03 10 - - - - 90 - - 39 E04 10 - - - - - 90 - 44 E05 10 - - - - - - 90 48 E06 - - - - - 100 - - 30 E07 20 - - - 80 - - 49 E08 30 - - - - 70 - - 58 E09 - 10 - - - 90 - - 40 EO10 - - 10 - - 90 - - 38 E011 5 - 5 - - 90 39 [油脂組合物之製備] 測取特定量之油脂，於70°C下溶解。充分攪拌後，加入 特定量之聚甘油脂肪酸自旨。充分地檀拌，製成油脂組合 物。 [SFC之測定] 將油脂組合物於70°C ~80°C之恆溫槽中保溫30分鐘以 上，從而完全地溶解。繼而使用ASTEC公司製造之固體油 脂測定裝置（型號SFC-3000R)，利用60°C探針進行30分鐘 調溫後，改為33.3°C探針並進行調溫。將改為33.3°C探針 之時間設為0分鐘，於60分鐘後藉由NMR法測定固體脂含 量（SFC)。SFC之單位係「％」（占油脂組合物總量之固體 脂含量）。於SFC為8%以上23%以下之情形時，食用加熱烹 飪食品時幾乎感覺不到油腻感，口溶感較佳，且充分地減 少油渗出。 [反式脂肪酸含量之測定] 依據日本油化學會編「標準油脂分析試驗法」暫定17- 157355.doc -14- 201215323 2007反式脂肪酸含量（毛細管氣相層析法）進行貞— [甜甜圈官能評價] 义 甜甜圈係使用業務用之混合粉，利用 吊之方法製成麵 團，於刚。(；下油炸2分鐘。於油炸完成3小時後品嘗對 食用時之食感（脆感、油腻感、口溶感）與風味（是否正^、 油臭味）進行評價。關於評價值如以下所示。 丁 (評價值） ◎:非常好 〇：較佳 Δ:難以說是那一邊 ▲:普通 X :不佳 [炸薯條官能評價] 炸薯條係使用市售之冷凍炸薯條，於1 80〇C下油炸3分 鐘。於油炸完成3小時後品嘗，對食用時之食感（脆感、油 腻感、口溶感）與風味（香味、油臭味）進行評價。評價值與 甜甜圈同樣地進行。 [棕搁系油脂之比較] 如表5所揭示製備油脂組合物。將進行油脂組合物之物 性測定（反式脂肪酸含量，SFC)及官能評價之結果一併示 於表5。 157355.doc 15- 201215323 (--ιςί 157355.doc 1 1 1 1 1 1 〇 rn Os ▲ /△ 镩2 1 1 1 1 1 1 〇 Γ<*ϊ 00 NO 〇/◎ 〇/◎ 實施 例9 1 1 1 • 1 1 •η d (Ν Ο v〇 1 ί 1 1 1 1 1 1 1 «ο d (Ν 〇\ 00 © ◄ S 比較 例7 1 1 沄 1 1 1 1 «ο ο (Ν cn 1 Χ/Δ Χ/Δ 比較 例6 1 〇 1 1 1 1 1 1 •ο ο 对 Ο o Χ/Δ χ/ο 比較 例5 1 g 1 1 1 1 1 «η ο ΓΛ »ri X/® Χ/@ 實施 例7 1 〇 1 1 1 • • ο cn rn Δ/® f 實施 例6 I S 1 1 1 1 1 〇 c=> rn >n 實施 例5 1 1 1 1 1 1 ITi ο rn 00 實施 |例4 1 〇 1 1 1 1 •η ο rn <s is _ f 比較 例4 1 »〇 m 1 1 1 1 1 S V-) ο m v〇 (N 1 X/〇 1 χ/ο 比較 例3 〇 1 1 1 1 1 1 « ο CS o x /〇 χ/ο 比較 例2 • 1 1 1 1 1 ο iS o x/〇 χ/ο 實施 例3 1 1 1 1 • 1 〇 Ό ο CN rn ◎/◎ ι 實施 例2 1 1 • 1 • 1 ν-> Ο CN 吁 實施 例1 〇 1 1 1 1 1 1 § V» Ο <N 卜 〇\ © ◄ © ◄ 比較 例1 •ο 1 I 1 1 1 1 S ir> Ο <N <N (N X /© χ /◎ SPMF43 P053 ί POs30 hPMF35 SPMF47 P055 PL58 E03 PS-68 反式脂肪酸 含量(g/100 g) Pu 甜甜圈官能 評價(食感/ I 風味） 炸薯條官能！ 評價(食感/ 風味） (桃玉） ：§鹄溴伞蓉W崁嘀 -16- 201215323 [酯交換油脂之原料油脂] 如表6所揭示製備油脂組合物。將進行油脂組合物之物 性測定（反式脂肪酸含量，SFC)及官能評價之結果一併示 於表6。 [表6] 表6.酯交換油脂之原料油脂之比較 比較例8 實施例12 實施例13 實施例14 比較例9 油 SPMF43 50 50 50 50 50 月a /-—N E01 50 - - - - 組質 合 量 AU 里 E02 - 50 - - - E03 - - 50 - - 视 _ 之比 E04 - - - 50 - 組 E05 - - - - 50 成 PS-68 0.5 0.5 0.5 0.5 0.5 反式脂肪酸含量 0.2 0.2 0.2 0.2 0.2 (g/i〇〇g) 物 性 SFC(°/〇) 30 19.5 16.4 12 0.6 評 價 甜甜圈官能評價 (食感/風味） X/© 〇/◎ 〇/◎ X/© 炸薯條官能評價 (食感/風味） X/© 〇/◎ X/© [酯交換油脂之原料油脂與調配比] 如表7所揭示製備油脂組合物。將進行油脂組合物之物 性測定（反式脂肪酸含量，SFC)及官能評價之結果一併示 於表7。 [表7] -17- 157355.doc 201215323 表7.酯交換油脂之原料油脂與調配比之比較 實施例 15 實施例 16 比較例 10 實施例 17 實施例 18 實施例 19 油 月t 组ί 合ί 物直 之比 組 成 SPMF43 50 50 50 50 50 50 Ε06 50 - - - - - Ε07 - 50 - - - - Ε08 - - 50 - - - Ε09 - - - 50 - - ΕΟ10 - - - • 50 - Ε011 - - - - - 50 PS-68 0.5 0.5 0.5 0.5 0.5 0.5 物 性 評 價 反式脂肪酸含量 (g/100 g) 0.2 0.2 0.2 0.2 0.2 0.2 SFC(°/〇) 22.2 9.1 0 16.2 15.8 16 甜甜圈官能評價 (食感/風味） 〇/◎ Δ/© X/© 炸薯條官能評價 (食感/風味） 〇/◎ 〇/◎ X/© [醋交換反應之有無] 如表8所揭示利用酯交換反應前之混合物、或酯交換反 應後之酯交換油脂製備油脂組合物。將進行油脂組合物.之 物性測定（反式脂肪酸含量，SFC)及官能評價之結果一併 示於表8。 [表8] -18- 157355.doc 201215323 表8.酯交換反應之有無之比較 實施例20 比較例11 油 SPMF43 60 60 脂 Ε03 40 - 組？ i * 組 成 Ε03之酯交換反應 前之混合物 - 40 PS-68 0.5 0.5 物 反式脂肪酸含量 (g/100 g) 0.2 0.2 性 SFC(%) 11.3 17 評 甜甜圈官能評價 (食感/風味） X/© 價 炸薯條官能評價 [食感/咸味） [聚甘油脂肪酸酯之添加量] 如表9所揭示製備油脂組合物。將進行油脂組合物之物 性測定（反式脂肪酸含量，SFC)及官能評價之結果一併示 於表9。 [表9] 表9.聚甘油脂肪酸酷之添加量之比較 比較 例12 實施 例21 實施 例22 實施 例23 實施 例24 比較 例13 比較 例14 油 脂^ 組質 合香 物量 之比 組一 成 SPMF43 50 50 50 50 50 50 50 E03 50 50 50 50 50 50 50 PS-68 0.05 0.1 0.5 1 5 7 10 物 性 評 價 反式脂肪酸含量 (s/IOOr) 0.2 0.2 0.2 0.2 0.2 0.2 0,2 SFC(°/〇) 0.1 15.2 16.4 17 21.2 22.1 25.6 甜甜圈官能評價 (食感/風味） X/© 〇/◎ 〇/◎ Δ/0 Χ/Δ Χ/Δ 炸薯條官能評價 (食感/風味） X/® 〇/◎ △/〇 Χ/Δ -19- 157355.doc 201215323 [聚甘油脂肪酸酯之比較] 如表1 〇所揭示製備油脂組合物。將進行油脂組合物之物 性測定（反式脂肪酸含量，SFC)及官能評價之結果一併示 於表10。 [表 10] 表1 0.聚甘油脂肪酸酯之比較 實施 實施 實施 實施 實施 比較例 比較例 例25 例26 例27 例28 例29 15 16 油 SPMF43 50 50 50 50 50 50 50 脂 i質 i量 E03 50 50 50 50 50 50 50 PS-68 0.5 - - - - - - PS-66 - 0.5 - - - - - PS-5S - - 0.5 - - - - 物比 J-46B - - - 0.5 - - - 之w B-70D - - - - 0.5 - - 組 PO-3S - - - - - 0.5 - 成 PO-5S - - - - - - 0.5 物 反式脂肪酸含量 (g/iOOg) 0.2 0.2 0.2 0.2 0.2 0.2 0.2 性 SFC(°/〇) 16.4 16.4 15.9 16.2 14.7 1.2 0.6 評 甜甜圈官能評價 (食感/風味） ◎/〇 X/© X /◎ 價 炸薯條官能評價 (食感/風味） ◎/〇 X /© X/© [加熱烹飪用食品之例] 使用冷凍雞肉棒（味之素冷食股份有限公司製造），使用 實施例2之油脂組合物，於1 80°C下油炸。於油炸完成3小 時後品嘗。對食用時之食感與風味進行評價，結果具有非 常好之風味與食感。 -20- 157355.doc157355.<Jo, -12- 201215323 [Polyglycerin fatty acid ester] [Table 2] Table 2. [Polyglycerin fatty acid ester] Name PS-68 Hexaglycerol octarate, manufactured by Sun Chemical Co., Ltd. PS- 66 Hexaglycerol hexatarate Sun Chemical Co., Ltd. Manufactured PS-5S Hexaglyceryl stearate pentasone manufactured by Sakamoto Pharmaceutical Co., Ltd. J-46B Tetraglycerin octadecanoic acid hexahydrate Riken Vitamin Co., Ltd. B- 70D Ten Glycerol Twenty Acid Vinegar Mitsubishi Chemical Food Co., Ltd. Manufactured by PO-3S Tetraglycerin Pentarate Co., Ltd. manufactured by Sakamoto Pharmaceutical Co., Ltd. PO-5S Hexaglycerol pentaoleic acid S will be manufactured by Sakamoto Pharmaceutical Co., Ltd. The physical properties of the polyglycerol fatty acid esters are summarized in Table 3. [Table 3] Table 3. Property Value of Polyglycerol Fatty Acid Vinegar. Degree of Polymerization Degree of Esterification (%) Composition of Fatty Acid HLB PS-68 6 100 Stearic Acid 90% or More About 1 PS-66 6 75 Stearic Acid 50% or More 1 PS-5S 6 63 Stearic acid 50% or more 4.5 J-46B 4 100 Twisted acid 90% or more 2.6 B-70D 10 8 Twisted acid 90% or more 4 PO-3S 4 83 Oleic acid 80% or more 3 PO-5S 6 63 Oleic acid 80% or more 8.8 [Preparation of transesterified fat] A mixed fat was prepared at a mixing ratio (mass ratio) disclosed in Table 4. Each of the mixed fats and oils is subjected to a transesterification reaction in the raw material to prepare a transesterified grease. The transesterification reaction was carried out by a method in which the mixed fats and oils were sufficiently degassed at 80 ° C, and then sodium methoxide was added as a catalyst so as to become 0.2% by mass in the mixed fats and oils, and the mixture was reacted for 30 minutes. After the reaction, it was washed with water, decolored, and deodorized, and used as a sample. [Table 4] 157355.doc -13- 201215323 Table 4. Ester-exchanged grease name Original fats and fats of blended fats and blending ratio (% by mass) Iodine price of mixed fats and oils CN SO RO POsl5 POs25 POs30 POs35 POs40 E01 10 - - 90 - - - - 26 E02 10 - - 90 _ - - 35 E03 10 - - - - 90 - - 39 E04 10 - - - - - 90 - 44 E05 10 - - - - - - 90 48 E06 - - - - - 100 - - 30 E07 20 - - - 80 - - 49 E08 30 - - - - 70 - - 58 E09 - 10 - - - 90 - - 40 EO10 - - 10 - - 90 - - 38 E011 5 - 5 - - 90 39 [Preparation of fat composition] A specific amount of fat was measured and dissolved at 70 °C. After sufficient agitation, a specific amount of polyglycerin fatty acid is added. Fully sandalwood, made into a fat composition. [Measurement of SFC] The oil and fat composition was incubated in a thermostat at 70 ° C to 80 ° C for 30 minutes or more to completely dissolve. Then, a solid grease measuring device (model SFC-3000R) manufactured by ASTEC Corporation was used, and after 30 minutes of temperature adjustment using a 60 °C probe, the probe was changed to a 33.3 °C probe and tempered. The time to change to the 33.3 °C probe was set to 0 minutes, and the solid fat content (SFC) was measured by NMR method after 60 minutes. The unit of SFC is "%" (the solid fat content of the total amount of the oil and fat composition). When the SFC is 8% or more and 23% or less, almost no greasy feeling is felt when the cooked food is eaten, and the mouth melt feeling is better, and the oil bleed is sufficiently reduced. [Determination of trans fatty acid content] According to the "Standard Oil Analysis Test Method" edited by the Japan Society of Oil Chemistry, 17-157355.doc -14- 201215323 2007 Trans fatty acid content (capillary gas chromatography) is carried out - [Sweet Circle functional evaluation] The doughnut is made from a mixed powder for business use, and the dough is made by hanging method. (Fried for 2 minutes. After 3 hours of frying, taste the food sensation (brittle, greasy, mouth-melting) and flavor (whether or not) and the odor. As shown below. D (Evaluation value) ◎: Very good 〇: Better Δ: It is difficult to say that side ▲: Normal X: Poor [French fries functional evaluation] French fries use commercially available frozen potato Strips, fried at 1 80 ° C for 3 minutes. Tasting after 3 hours of frying, evaluation of food sensation (brittle, greasy, mouth-melting) and flavor (flavor, oily odor) The evaluation value was carried out in the same manner as the doughnut. [Comparison of palm-based greases] The oil-fat composition was prepared as disclosed in Table 5. The physical properties of the oil-and-fat composition (trans fatty acid content, SFC) and the results of the functional evaluation were performed. Also shown in Table 5. 157355.doc 15- 201215323 (--ιςί 157355.doc 1 1 1 1 1 1 〇rn Os ▲ /△ 镩2 1 1 1 1 1 1 〇Γ<*ϊ 00 NO 〇/◎ 〇/◎ Example 9 1 1 1 • 1 1 • η d (Ν Ο v〇1 ί 1 1 1 1 1 1 1 «ο d (Ν 〇\ 00 © ◄ S Compare 7 1 1 沄1 1 1 1 «ο ο (Ν cn 1 Χ/Δ Χ/Δ Comparative Example 6 1 〇1 1 1 1 1 1 •ο ο Ο o Χ/Δ χ/ο Comparative Example 5 1 g 1 1 1 1 1 «η ο ΓΛ »ri X/® Χ/@ Example 7 1 〇1 1 1 • • ο cn rn Δ/® f Example 6 IS 1 1 1 1 1 〇c=> rn > n Example 5 1 1 1 1 1 1 ITi ο rn 00 Implementation | Example 4 1 〇 1 1 1 1 • η ο rn <s is _ f Comparative Example 4 1 »〇m 1 1 1 1 1 S V-) ο mv〇(N 1 X/〇1 χ/ο Comparative Example 3 〇1 1 1 1 1 1 « ο CS ox /〇χ/ο Comparative Example 2 • 1 1 1 1 1 ο iS ox/〇χ/ο Implementation Example 3 1 1 1 1 • 1 〇Ό ο CN rn ◎/◎ ι Example 2 1 1 • 1 • 1 ν-> Ο CN Calling Example 1 〇1 1 1 1 1 1 § V» Ο <N 〇 〇 \ © ◄ © ◄ Comparative Example 1 • ο 1 I 1 1 1 1 S ir> Ο <N <N (NX /© χ /◎ SPMF43 P053 ί POs30 hPMF35 SPMF47 P055 PL58 E03 PS-68 Trans fatty acid Content (g/100 g) Pu Donut Functional Evaluation (Food Sense / I Flavor) French Fries Functional! Evaluation (food texture/flavor) (Peach Jade): § Brassica oleracea W崁嘀 -16- 201215323 [Materials and fats of transesterified fats and oils] The oil and fat compositions were prepared as disclosed in Table 6. The physical properties of the oil and fat composition (trans fatty acid content, SFC) and the results of the sensory evaluation are shown in Table 6. [Table 6] Table 6. Comparison of raw material fats and oils of transesterified fats and oils Comparative Example 8 Example 12 Example 13 Example 14 Comparative Example 9 Oil SPMF43 50 50 50 50 50 months a /--N E01 50 - - - - Group E02 - 50 - - - E03 - - 50 - - _ ratio E04 - - - 50 - Group E05 - - - - 50 into PS-68 0.5 0.5 0.5 0.5 0.5 Trans fatty acid content 0.2 0.2 0.2 0.2 0.2 (g/i〇〇g) Physical SFC (°/〇) 30 19.5 16.4 12 0.6 Evaluation of donut functional evaluation (food/flavor) X/© 〇/◎ 〇/◎ X/© French fries Evaluation (food texture/flavor) X/© 〇/◎ X/© [Materials and fats and blending ratio of transesterified fats and oils] The oil and fat compositions were prepared as disclosed in Table 7. The physical properties of the oil and fat composition (trans fatty acid content, SFC) and the results of the sensory evaluation are shown in Table 7. [Table 7] -17-157355.doc 201215323 Table 7. Comparison of Raw Material Grease and Formulation Ratio of Transesterified Oils and Fats Example 15 Example 16 Comparative Example 10 Example 17 Example 18 Example 19 Oil Moon Group t Straight to the right composition SPMF43 50 50 50 50 50 50 Ε06 50 - - - - - Ε07 - 50 - - - - Ε08 - - 50 - - - Ε09 - - - 50 - - ΕΟ10 - - - • 50 - Ε011 - - - - - 50 PS-68 0.5 0.5 0.5 0.5 0.5 0.5 Physical property evaluation trans fatty acid content (g/100 g) 0.2 0.2 0.2 0.2 0.2 0.2 SFC (°/〇) 22.2 9.1 0 16.2 15.8 16 Donut functional evaluation (food sensation /flavor) 〇/◎ Δ/© X/© French fries functional evaluation (food texture/flavor) 〇/◎ 〇/◎ X/© [The presence or absence of vinegar exchange reaction] As shown in Table 8, the use of transesterification reaction A fat or oil composition is prepared from the mixture or the transesterified fat after the transesterification reaction. The physical properties of the oil and fat composition (trans fatty acid content, SFC) and the results of the sensory evaluation are shown in Table 8. [Table 8] -18-157355.doc 201215323 Table 8. Comparison of the presence or absence of transesterification reaction Example 20 Comparative Example 11 Oil SPMF43 60 60 Grease 4003 40 - Group? i * Composition before the transesterification of Ε03 - 40 PS-68 0.5 0.5 Trans fatty acid content (g/100 g) 0.2 0.2 SFC (%) 11.3 17 Evaluation of donut traits (food/flavor) X/© price French fries functional evaluation [food texture/salty) [Addition amount of polyglycerin fatty acid ester] A fat or oil composition was prepared as disclosed in Table 9. The physical properties of the oil and fat composition (trans fatty acid content, SFC) and the results of the sensory evaluation are shown in Table 9. [Table 9] Table 9. Comparison of the amount of addition of polyglycerin fatty acid Comparative Example 12 Example 21 Example 22 Example 23 Example 24 Comparative Example 13 Comparative Example 14 Oil and fat group The ratio of the amount of the mass of the aroma was set to SPMF43 50 50 50 50 50 50 50 E03 50 50 50 50 50 50 50 PS-68 0.05 0.1 0.5 1 5 7 10 Physical property evaluation trans fatty acid content (s/IOOr) 0.2 0.2 0.2 0.2 0.2 0.2 0.2, 2 SFC (°/〇 0.1 15.2 16.4 17 21.2 22.1 25.6 Donut-functional evaluation (food texture/flavor) X/© 〇/◎ 〇/◎ Δ/0 Χ/Δ Χ/Δ French fries functional evaluation (food/flavor) X/ ® 〇 / ◎ △ / 〇Χ / Δ -19 - 157355.doc 201215323 [Comparison of polyglycerol fatty acid esters] The oil and fat composition was prepared as disclosed in Table 1 。. The physical properties of the oil and fat composition (trans fatty acid content, SFC) and the results of the sensory evaluation are shown in Table 10. [Table 10] Table 1 0. Comparison of Polyglycerol Fatty Acid Esters Embodiments Embodiments Comparative Examples 25 Examples 26 Examples 27 Examples 28 Examples 29 15 16 Oil SPMF43 50 50 50 50 50 50 50 Lips i E03 50 50 50 50 50 50 50 PS-68 0.5 - - - - - - PS-66 - 0.5 - - - - - PS-5S - - 0.5 - - - - Material ratio J-46B - - - 0.5 - - - w B-70D - - - - 0.5 - - Group PO-3S - - - - - 0.5 - into PO-5S - - - - - - 0.5 Trans fatty acid content (g/iOOg) 0.2 0.2 0.2 0.2 0.2 0.2 0.2 SFC (°/〇) 16.4 16.4 15.9 16.2 14.7 1.2 0.6 Evaluation of donut functional evaluation (food texture/flavor) ◎/〇X/© X /◎ Price French fries functional evaluation (food/flavor) ◎/ 〇X /© X/© [Example of food for heating cooking] Using a frozen chicken bar (manufactured by Ajinomoto Co., Ltd.), the oil and fat composition of Example 2 was used and fried at 180 °C. Taste after 3 hours of frying. The taste and flavor of the food were evaluated, and the results were very good in flavor and texture. -20- 157355.doc