TWI527898B - Grease composition - Google Patents

Description

Grease composition

The present invention relates to a fat or oil composition suitable for use in an emulsion.

It is important that it is a nutrient source of the body or a source of energy (first function), and it is important to provide a so-called sensory function (second function) that satisfies tastes such as taste or aroma. Further, it is known that a fat or oil containing a high concentration of diterpene glycerin has a physiological action such as a body fat burning action (third function).

Fats and oils extracted from seeds, germs, and pulp of plants contain fatty acids, monoglycerides, and odorous components. Further, when the fat or oil is processed, a small amount of components are generated by a heating step such as a transesterification reaction, an esterification reaction, or a hydrogenation treatment, and the flavor is lowered. In order to use these fats and oils as an edible oil, it is necessary to improve the flavor by removing these trace components. As a method thereof, a so-called deodorizing operation which is in contact with water vapor under a high-temperature decompression is usually carried out (Japanese Patent Laid-Open Publication No. SHO 59-68398).

Further, in order to obtain a good flavor, an organic acid is added to the oil rich in diterpene glycerin before the decolorization treatment using the porous adsorbent and the deodorization treatment which are usually performed on the fat or oil containing the higher diterpene glycerin. Japanese Patent Laid-Open No. 4-261497). Further, the oil and fat containing the higher diterpene glycerin is used for the oil-in-water emulsion or the water-in-oil emulsion according to the characteristics thereof (Japanese Patent Laid-Open No. Sho 63-301743, Japanese Patent Laid-Open No. Hei-3-91451).

The present invention provides a content (ppm) of MCPD-FS measured by DGF standard method C-III 18 (09) of 5 ppm or less, a content of diterpene glycerin of 5% by mass or more, and a content of monoterpene glycerol of 1~. 35% by mass of the oil and fat composition subjected to the deodorization treatment.

When the above-described deodorization treatment is carried out at a relatively low temperature, the effect of distilling off the odorous component is small and the flavor is deteriorated. Therefore, it is usually required to be carried out at a high temperature. Further, the fats and oils containing diterpene glycerin (hereinafter also referred to as "DAG") are preservatives having no oil odor by the deodorization treatment.

On the other hand, if the fat or oil is subjected to deodorization treatment at a high temperature, there is a case where the trans-unsaturated fatty acid is increased. Further, there is a case where the flavor of the fat or oil obtained by deodorizing the fat or oil containing DAG or monoterpene glycerin (hereinafter also referred to as "MAG") at a high temperature is indicated, and particularly the aftertaste is slightly heavy. Further, there is a case in which the tendency is to be produced in a fat or oil composition having a high content of DAG or MAG in the glyceride composition of the oil and fat and having a high content of linoleic acid in the fatty acid constituting the oil. In addition, in the present specification, "first flavor" means "the flavor that is initially felt in the mouth", "flavor of the fat" means "feeling in the mouth of the sticky smear", and "aftertaste" means "the flavor remaining in the mouth" "."

Thus, with regard to the fat or oil containing DAG or MAG, even if the conditions of the deodorization treatment are changed, the flavor is not always improved, and the emulsified oil composition using the fat or oil containing the DAG or MAG is also Since it affects the flavor of fats and oils, it is required to have an oil composition which is more excellent in flavor.

Therefore, the present inventors have studied the purification step in order to improve the flavor, and as a result, found that the "flavor weight" is determined by the German Oil Science Association (hereinafter also referred to as "DGF") standard method C-III 18 (09). The MCPD-FS (ppm) has a correlation, and it has been found that an excellent flavor is obtained when the content of the component is 5 ppm or less.

According to the present invention, an oil and fat composition excellent in flavor containing diterpene glycerin and monoterpene glycerin and suitable for use in an emulsion can be obtained.

The oil and fat composition of the present invention contains 5% by mass (hereinafter abbreviated as "%") or more of diterpene glycerin, and preferably contains 8.8% in terms of no oily odor, good aftertaste, and good flavor. The above is more preferably 10% or more, still more preferably 11.7% or more, further preferably 15% or more, further preferably 15.6% or more, further preferably 20% or more, particularly preferably 25% or more, and most preferably 25.1% or more. The upper limit is not particularly specified, and in terms of industrial productivity, it is preferably 60% or less, more preferably 50% or less, still more preferably 45% or less, further preferably 44.6% or less, and further preferably less than 40%, and especially preferably 38.6% or less.

In the present invention, the term "fat" refers to not only triterpene glycerin but also diterpene glycerin or monoterpene glycerin. Further, in terms of the emulsion stability of the water-in-oil type emulsion, the oil and fat composition of the present invention preferably contains 40 to 60% of diterpene glycerin, more preferably 40.3 to 44.6%.

The oil and fat composition of the present invention may be any one of vegetable oils and fats and animal fats and oils. Specific examples of the raw material include vegetable oils such as soybean oil, rapeseed oil, safflower oil, rice bran oil, corn oil, palm oil, sunflower oil, cottonseed oil, olive oil, sesame oil, and perilla oil, and further, fish oil, Animal fats such as lard, butter, and milk fat, or such fats and oils as transesterified oils, hydrogenated oils, and separated oils.

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

The naturally occurring unsaturated bond having a double bond is usually in the cis form, and isomerized to the trans form by the heat history. Among the fatty acids constituting the oil and fat in the oil and fat composition of the present invention, the oleic acid is trans, that is, the content of the oleic acid is preferably 1% or less, more preferably 0.5% or less, in terms of physiological effects. Good is 0.3% or less.

Further, a fatty acid having a carbon number of 18 having two double bonds and having a trans double bond (referred to as "trans linoleic acid") is expressed as a percentage with respect to a fatty acid having a carbon number of 18 with two double bonds (referred to as " The ratio of the total linoleic acid ") (referred to as "trans-body content rate (%)") tends to increase in proportion to the degree of usual purification treatment. The trans-body content is preferably 4% or less, more preferably 3% or less, and particularly preferably 2.5% or less.

The oil and fat composition of the present invention preferably contains 4.9 to 89.9% of triterpene glycerin, more preferably 20 to 79.9%, in terms of physiological effects, industrial productivity of oils and fats, and appearance. 40~74.9%. Further, the constituent fatty acid of triterpene glycerin is preferably a constituent fatty acid similar to diterpene glycerol in terms of physiological effects and industrial productivity of fats and oils.

The oil and fat composition of the present invention contains 1 to 35% of monoterpene glycerin, and preferably contains 1.3 to 23.8%, more preferably 1.5 to 20%, in terms of flavor, appearance, industrial productivity of fats and the like. Preferably, it is 1.7 to 14.1%, further preferably 2 to 10%, more preferably 2.5 to 9.1%, and even more preferably 2 to 8%. Further, in terms of emulsion stability of the water-in-oil type emulsion, the oil and fat composition of the present invention preferably contains more than 2% and 25% or less of monoterpene glycerin. The constituent fatty acid of monoterpene glycerol is preferably a constituent fatty acid which is the same as diterpene glycerol in terms of industrial productivity of fats and oils.

In the oil and fat composition of the present invention, in terms of emulsion stability of the water-in-oil type emulsion, the total content of diterpene glycerin and monoterpene glycerin is preferably from 10 to 80%, preferably from 11.6 to 80. %, more preferably 20 to 70%, more preferably 20.1 to 68.0%, further preferably 25 to 65%, more preferably 25.2 to 60.6%, and even more preferably 45 to 60%.

Further, in terms of industrial properties of flavor and oil, it is preferred that the fat or oil composition of the present invention contains a free fatty acid (salt) content of preferably 5% or less, more preferably 0 to 2%, particularly preferably. It is 0~1%.

Further, the fat or oil composition of the present invention is obtained by the German Oil and Fats Science Association (DGF) Standard Method C-III 18 (09) (DGF Standard Methods 2009 (14. Supplement), C-III 18 (09), "Ester-bound 3 The content of MCPD-FS measured by -chloropropane-1,2-diol (3-MCPD esters) and glycidol (glycidyl esters)" is 5 ppm or less, and more preferably 4.6 ppm or less in terms of improving the flavor weight. It is preferably 4 ppm or less, more preferably 0.3 to 3.6 ppm or less, further preferably 0.3 to 3.1 ppm or less, still more preferably 3 ppm or less, and still more preferably 0.3 to 1.8 ppm.

DGF Standard Method C-III 18(09) is a microanalysis method for oils and fats by GC-MS (Gas Chromatography-Mass Analyzer), which is 3-chloropropane-1,2-diol and its ester (MCPD). Ester) and methods for determining glycidol and its esters. The total content of these four components was measured as an analysis value of MCPD-FS.

In the present invention, the method of Option A ("7.1 Option A: Determination of the sum of ester-bound 3-MCPD and glycldol") described in the standard method 7.1 is used. The details of the measurement method are described in the examples.

The oil and fat composition of the present invention can be obtained by performing an esterification reaction of a fatty acid obtained by hydrolyzing a fat or oil with glycerin, a glycerolysis reaction of oil and fat with glycerin, and the like, followed by purification treatment. The above reaction is roughly classified into a chemical method using a chemical catalyst such as an alkali metal or an alloy thereof, an oxide of an alkali metal or an alkaline earth metal, a hydroxide or an alkoxide having a carbon number of 1 to 3, and a lipase. The enzyme method of enzyme catalyst can be any method.

The oil and fat composition of the present invention can be obtained by appropriately purifying MCPD-FS as an index, and can be preferably obtained by performing a deodorization treatment. The deodorization treatment is carried out by subjecting the fats and oils to steam distillation under reduced pressure, and the treatment temperature can be carried out at 120 to 270 ° C, more preferably 150 to 260 ° C, and particularly preferably 180 to 250 ° C. Moreover, the processing time can be performed in 1 to 300 minutes, more preferably 3 to 180 minutes, and particularly preferably 5 to 110 minutes.

In the present invention, in terms of making the flavor of the oil and fat good, it is preferred to carry out the deodorization treatment particularly in the final step of the purification treatment. The treatment conditions at this time are preferably those which have a low heat history (mild) as compared with the usual deodorization treatment.

The usual deodorization treatment is carried out at 190 to 220 ° C for 120 to 300 minutes, at 220 to 250 ° C for 30 to 180 minutes, or at 250 to 270 ° C for 5 to 60 minutes, etc., on the other hand, low heat The temperature of the deodorization treatment in the course of the process is 120 to 230 ° C, more preferably 175 ° C to 230 ° C, and the time is 1 to 110 minutes, more preferably 5 to 110 minutes.

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

Further, in terms of improving the flavor of the oil and fat, the pressure is preferably 0.01 to 4 kPa, more preferably 0.03 to 1 kPa. In the same respect, the amount of water vapor is preferably from 0.1 to 20%, more preferably from 0.5 to 10%, based on the total amount of the oil.

In the deodorization treatment, water may be introduced instead of water vapor to be contacted in the form of water vapor in the apparatus. Alternatively, an inert gas may be contacted instead of contacting the water vapor. Examples of the inert gas include nitrogen gas, helium gas, argon gas, and the like, and nitrogen gas is preferred. The treatment conditions for contacting the inert gas are preferably the same conditions as the water vapor.

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

Examples of the semi-continuous device include a tray-type deodorizing device including a deodorization tower having a plurality of trays. Examples of the continuous device include a film deodorizing device filled with a structure in which a film-like fat or oil is brought into contact with water vapor.

Further, as the purification step of the oil and fat composition of the present invention, a purification step generally used for fats and oils can be used. Specific examples thereof include a topcut distillation step, an acid treatment step, a decolorization step, a water washing step, a deodorization step, a thin film evaporation treatment step, and the like.

The overhead distillation step refers to a step of removing light by-products such as fatty acids by subjecting the oil and fat composition to distillation.

The acid treatment step refers to a step of adding and mixing a chelating agent such as citric acid to the oil and fat, and further performing oil-water separation or dehydration under reduced pressure to remove moisture and remove impurities. The chelating dose is preferably 0.001 to 5%, more preferably 0.01 to 1%, based on the fat.

The decoloring step refers to a step of bringing the adsorbent or the like into contact with the oil and fat to make the hue and flavor more favorable. The adsorbent is preferably a porous adsorbent, and examples thereof include activated carbon, cerium oxide, and a solid acid adsorbent. Examples of the solid acid adsorbent include acid clay, activated clay, activated alumina, tannin, cerium oxide, aluminum oxide, aluminum silicate, and the like. These may be used alone or in combination of two or more. Among them, in terms of reducing the content of by-products and making the flavor and hue good, a solid acid adsorbent is preferred, and acidic clay and activated clay are particularly preferred. The use amount of the adsorbent is preferably less than 2%, more preferably 0.1% to less than 2%, and particularly preferably 0.2%, in terms of a hue, a flavor, and a good productivity. 1.5%, especially good 0.3 to 1.3%.

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

The thin film evaporation treatment step refers to a treatment in which the distilled raw material is heated in a film form, and the light fraction is evaporated from the fat to obtain a treated fat in the form of a residual component. This treatment is carried out using a thin film evaporation apparatus. Examples of the method for forming a film include a centrifugal thin film distillation device, a falling film distillation device, and a wiped film evaporation device.

The oil and fat composition of the present invention may contain an antioxidant in order to improve storage stability and flavor stability as in the case of normal edible fats and oils. Examples of the antioxidant include natural antioxidants, tocopherol, ascorbyl palmitate, ascorbyl stearate, BHT (butylated hydroxytoluene, butylated hydroxytoluene), and BHA (butylated hydroxyanisole, butylated hydroxyanisole). , phospholipids, etc.

Further, in the oil and fat composition of the present invention, an emulsifier or the like may be added in terms of improving the texture or flavor of the conditioning product, imparting a physiological function, and the like. Examples of the additives include polyglycerin condensed ricinoleate, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and propylene glycol fatty acid ester. Such as polyol fatty acid esters, organic acid monoglycerides, phytosterols, phytosterol esters and the like.

The oil and fat composition of the present invention can be used in the same manner as ordinary edible fats and oils, and can be widely applied to various foods and drinks using fats and oils. For example, it can be used for: oil-in-water processed foods such as beverages, desserts, ice cream, salad dressings, side dishes, mayonnaise, coffee whitener, barbecue sauce, etc.; water-in-oil fats such as margarine and spread food. Processed foods; processed foods such as potato chips, snacks, cakes, cookies, pies, breads, chocolates; bread-mixes; processed meat products; cold cuts;

Example

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

[Analytical method] (i) Determination of MCPD-FS (according to German Institute of Oil Science (DGF) Standard Method C-III 18(09) Option A)

Weigh approximately 100 mg of the oil sample in the covered test tube, add 50 μL of internal standard (3-MCPD-d5/t-butyl methyl ether), and mix the third butyl methyl ether/ethyl acetate (volume ratio 8:2) 500 After μL and 0.5 N sodium methoxide 1 mL were stirred and allowed to stand for 10 minutes. After adding 3 mL of hexane, 3 mL of a 3.3% acetic acid/20% aqueous sodium chloride solution, and stirring, the upper layer was removed. Further, 3 mL of hexane was added and stirred, and the upper layer was removed. 250 μL of a mixture of phenylboric acid 1 g/95% acetone 4 mL was added and stirred, and then stoppered, and heated at 80 ° C for 20 minutes. After 3 mL of hexane was added thereto and stirred, the upper layer was subjected to a gas chromatography-mass spectrometer (GC-MS) to carry out quantification of MCPD-FS.

(ii) glyceride composition

A grease sample of about 10 mg was added to a glass sample vial and 0.5 mL of a trimethylsulfonylalkylating agent ("Mercaptoalkylating Agent TH", manufactured by Kanto Chemical Co., Ltd.) and stoppered, and heated at 70 ° C for 15 minutes. 1.0 mL of water and 1.5 mL of hexane were added thereto and shaken. After standing, the upper layer was subjected to gas chromatography (GLC) for analysis.

(iii) constituent fatty acid composition

The fatty acid methyl ester was prepared according to the "Preparation Method of Fatty Acid Methyl Esters (2.4.1.-1996)" in the "Standard Oil Analysis Test Method" edited by the Japan Oil Chemists' Society, and the obtained sample was obtained by American Oil Chemists. Society Official Method Ce 1f The measurement was carried out by -96 (GLC method).

[Preparation of raw materials and fats]

(1) 1000 parts by mass of mixed rapeseed oil (hereinafter abbreviated as "parts") and 26 parts of glycerin are used, and glycerol-decomposition reaction is carried out using sodium methoxide to obtain a fat containing diterpene glycerin. The obtained esterified product was subjected to acid treatment (addition of 2% of 10% aqueous citric acid solution) and water washing (distilled water 3 times) to be referred to as "Rapeseed DAG Washed Oil 1".

Similarly, 1000 parts of rapeseed oil and 56 parts of glycerin were mixed, and glycerol dissolving reaction was carried out using sodium methoxide to obtain a fat containing diterpene glycerin. The obtained esterified product is subjected to acid treatment (addition of 2% of 10% aqueous citric acid solution) and water washing (distilled water 3 times) to be referred to as "Rapeseed DAG Washed Oil 2".

Similarly, 1000 parts of palm oil and 27 parts of glycerin were mixed, and glycerol-decomposition reaction was carried out using sodium methoxide to obtain a fat containing diterpene glycerin. The obtained esterified product was subjected to acid treatment (addition of 2% of 10% aqueous citric acid solution) and water washing (distilled water 3 times) to be referred to as "palm DAG washing oil".

On the other hand, 1000 parts of rapeseed oil fatty acid and 150 parts of glycerin were mixed, and esterification reaction was carried out by an enzyme to obtain a fat containing diterpene glycerin. From the obtained esterified product, the fatty acid and the monoterpene glycerin were distilled off by distillation to obtain a diterpene glycerin-containing fat (twentieth glycerin 90%). The acid treatment (addition of 2% 10% citric acid aqueous solution) and water washing (distilled water 3 times) are referred to as "Rapeseed DAG Washed Oil 3". Further, the fatty acid obtained by distilling off the derivatized fatty acid and the monoglyceride fraction is subjected to acid treatment (addition of 2% of 10% aqueous citric acid solution) and water washing (distilled water 3 times), and is referred to as rapeseed MAG water washing oil.

(2) For the rapeseed DAG washing oil 1, with a pressure of 9.3 KPa and a treatment temperature of 105 ° C, the active white clay (GALLEON EARTH V2R, Mizusawa Chemical Industry) / water washing oil mass ratio = 0.005 is contacted with the activated clay for 20 minutes. And get decolorized oil. Further, by a pressure of 400 Pa and a treatment temperature of 240 ° C, the water vapor/deodorized oil mass ratio = 0.03 was brought into contact with steam for 30 minutes to obtain a fat A containing a higher diterpene glycerin. The analytical values are shown in Table 1.

(3) For the rapeseed DAG washing oil 1, with a pressure of 9.3 KPa and a treatment temperature of 105 ° C, the active white clay (GALLEON EARTH V2R, Mizusawa Chemical Industry) / water washing oil mass ratio = 0.005 is contacted with the activated clay for 20 minutes. And get decolorized oil. Further, by a pressure of 400 Pa and a treatment temperature of 180 ° C, the water vapor/treated oil mass ratio = 0.03 was brought into contact with water vapor for 30 minutes to obtain a fat B containing a higher diterpene glycerin. The analytical values are shown in Table 1.

(4) For rapeseed DAG water-washing oil 2, contact with the activated clay for 20 minutes under the conditions of active white clay (GALLEON EARTH V2R, Mizusawa Chemical Industry) / water washing oil mass ratio = 0.005 by a pressure of 9.3 KPa and a treatment temperature of 105 °C. And get decolorized oil. Further, the oil C containing a higher diterpene glycerin was obtained by contacting the water vapor with a pressure of 400 Pa and a treatment temperature of 240 ° C for 30 minutes under the conditions of a steam/deodorized oil mass ratio of 0.03. The analytical values are shown in Table 1.

(5) For the rapeseed DAG washing oil 2, the contact with the activated clay was carried out for 20 minutes under the conditions of active white clay (GALLEON EARTH V2R, Mizusawa Chemical Industry) / water washing oil mass ratio = 0.005 by a pressure of 9.3 KPa and a treatment temperature of 105 °C. And get decolorized oil. Further, by a pressure of 400 Pa and a treatment temperature of 180 ° C, the water vapor/treated oil mass ratio = 0.03 was brought into contact with water vapor for 30 minutes to obtain a fat D containing a higher diterpene glycerin. The analytical values are shown in Table 1.

(6) For the palm DAG washing oil, a film-type evaporating device was used as a film-type evaporating device, and a grease sample was supplied at a pressure of 4 Pa and a distillation temperature of 210 ° C at a rate of 3 g per minute and distilled to obtain a treated oil. Then, the treated oil was contacted with steam for 30 minutes under the conditions of a steam/feed ratio of 3% by a pressure of 400 Pa and a treatment temperature of 240 ° C to obtain a fat E containing a higher diterpene glycerin. The analytical values are shown in Table 1.

(7) For the palm DAG water-washing oil, a film-type evaporating device was used as a film-type evaporating device, and a grease sample was supplied at 3 g per minute by distillation at a pressure of 4 Pa and a distillation temperature of 210 ° C, and distillation was carried out to obtain a treated oil. Then, the treated oil was contacted with steam for 30 minutes under the conditions of a steam/feed ratio of 3% by a pressure of 400 Pa, a treatment temperature of 180 ° C, and a fat F containing a higher diterpene glycerin was obtained. The analytical values are shown in Table 1.

(8) Fats and oils G and H are oils and fats having the composition shown in Table 1 (fat G: Nisshin Oilli O Co., Ltd., HLCK SENG (MALAYSIA) BERHAD).

(9) For rapeseed DAG washing oil 3, with active pressure clay (GALLEON EARTH V2R, Mizusawa Chemical Industry) / water washing oil mass ratio = 0.005, contact with the activated clay for 20 minutes by a pressure of 9.3 KPa and a treatment temperature of 105 °C. And get decolorized oil. Further, by a pressure of 400 Pa and a treatment temperature of 180 ° C, the water vapor was contacted with water vapor for 30 minutes under conditions of a water vapor/deodorized oil mass ratio of 0.03 to obtain a fat I containing a higher diterpene glycerin. The analytical values are shown in Table 1.

(10) For the rapeseed MAG washing oil, the contact with the activated clay was carried out for 20 minutes under the conditions of active white clay (GALLEON EARTH V2R, Mizusawa Chemical Industry) / water washing oil mass ratio = 0.005 by a pressure of 9.3 KPa and a treatment temperature of 105 ° C. A decolorized oil is obtained. Further, the oil and fat J was obtained by contacting with water vapor for 30 minutes under the conditions of a steam/deodorized oil mass ratio of 0.03 by a pressure of 400 Pa and a treatment temperature of 180 °C. The analytical values are shown in Table 1.

Examples 1, 2 and Comparative Example 1

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

The oil phase was mixed in the formulation shown in the test example of Table 2, and after heating and stirring at 40 ° C, the aqueous phase heated to 40 ° C was slowly added to the oil phase and passed through a homogenizer (manufactured by a special machine industry). The mixture was emulsified (7000 rpm, 10 minutes) to obtain a water-in-oil emulsion. Then, 100 ml was collected into an emulsification test tube, and the amount of water leaving after 4 hours at 45 ° C was compared, and it was judged that the water-repellent amount was 3 ml or less.

According to the results of Table 2, the oil-fat composition of the present invention has good emulsion stability (Examples 1 and 2). In particular, when the content of DAG and MAG was increased, it was confirmed that the emulsion stability was further improved (Example 2). On the other hand, when the MAG content is 1% or less, it is confirmed that the emulsion stability is lowered (Comparative Example 1).

Examples 3 to 18 and Comparative Examples 2 to 9

The fat spread food was prepared by using the oils A, B, C, D, I and the fats G and J containing higher diterpene glycerin by the formulation shown in Tables 3 and 4. The oil phase was mixed, heated and stirred at 40 ° C, and the aqueous phase heated to 40 ° C was slowly added to the oil phase and stirred and emulsified by a homogenizer (manufactured by Special Machine Industry) (7000 rpm, 10 minutes). And obtain a water-in-oil emulsion. The results of the analysis value and the flavor evaluation are shown in Tables 3 and 4. Further, the flavor evaluation was carried out by the methods and standards shown below (the same applies to all the examples and comparative examples below).

[flavor evaluation]

The evaluation of the flavor was carried out by using 10 testers to eat 1 to 2 g per human life and perform functional evaluation by the criteria shown below. In addition, it is judged that the total of the average scores of the first taste and the aftertaste is 5.0 or more, and the consumer acceptance is good.

(i) first taste

4: no oily smell

3: slightly less oily

2: Slightly oily

1: oily smell

(ii) aftertaste

4: Light and cool

3: slightly heavy, and slightly feel the convergence taste

2: Slightly heavy and slightly feel the astringent taste

1: heavy, and feel the convergence taste

Examples 19 to 21 and Comparative Examples 10 and 11

A fat spread food was prepared by using the fats E and F containing the higher diterpene glycerin and the fats and oils G and J in the ratios shown in Table 5. The oil phase was mixed, heated and stirred at 40 ° C, and the aqueous phase heated to 40 ° C was slowly added to the oil phase and stirred and emulsified by a homogenizer (manufactured by Special Machine Industry) (7000 rpm, 10 minutes). And obtain a water-in-oil emulsion. The results of the analysis value and the flavor evaluation are shown in Table 5.

Examples 22-24, Comparative Examples 12 and 13

A cream syrup for cream was prepared by using the fats A, B and the fat G containing higher diterpene glycerin in the ratios shown in Table 6. The aqueous phase was mixed, heated to 80 ° C, stirred using a homogenizer (manufactured by Special Machines Industrial Co., Ltd.) (3000 rpm), and an oil phase mixture warmed to 80 ° C was added dropwise. After the completion of the dropwise addition, the emulsification treatment was further carried out for 10 minutes by 7000 rpm. The results of the analysis value and the flavor evaluation are shown in Table 6.

As shown in Tables 3 to 6, the content of diterpene glycerol is 5% or more, the content of monoterpene glycerol is 1 to 35%, and MCPD-FS measured by DGF standard method C-III 18 (09) is used. The emulsion of the oil-fat composition having a content of 5 ppm or less is excellent in the flavor of the oil-free odor and the flavor after lightness and coolness.

On the other hand, if the content of the diterpene glycerin is 5% or more, the content of the monoterpene glycerin is 1 to 35%, and the content of the MCPD-FS is more than 5 ppm, the fat or oil composition is heavy and feels if it is made into an emulsion. After astringent taste (Comparative Examples 2, 3, 10 and 12). An emulsion using a fat or oil composition having a diterpene glycerin content of less than 5% has an oily odor, and if the diterpene glycerin is less, it affects not only the first taste but also the lightness of the aftertaste (Comparative Examples 6 and 8) And 11). Further, if the monoterpene glycerin is less than 1% or more than 35%, it adversely affects both the oily odor of the first taste and the lightness of the aftertaste (Comparative Examples 4, 5, 7, 9, 11 and 13).

Claims (5)

A fat or oil composition having a content (ppm) of MCPD-FS of 4 ppm or less and a content of diterpene glycerol of 10% by mass or more as measured by the German Institute of Oil Science (DGF) Standard Method C-III 18 (09). Up to 40% by mass, the content of monoterpene glycerol is 1.7 to 10% by mass, and the deodorization treatment is carried out at a treatment temperature of 150 to 260 ° C for a treatment time of 3 to 180 minutes. A fat or oil composition having a content (ppm) of MCPD-FS of 3 ppm or less and a content of diterpene glycerin of 15% by mass or more as measured by the German Institute of Oil Science (DGF) Standard Method C-III 18 (09). The content of 40% by mass of monoterpene glycerol is 2 to 8% by mass, and the deodorization treatment is carried out at a treatment temperature of 180 to 250 ° C for 5 to 110 minutes. The fat or oil composition according to claim 1, wherein the content (ppm) of MCPD-FS measured by the German Institute of Oil Science (DGF) Standard Method C-III 18 (09) is 0.3 to 1.8 ppm. The fat or oil composition according to claim 2, wherein the content (ppm) of MCPD-FS measured by the German Institute of Oil Science (DGF) Standard Method C-III18 (09) is 0.3 to 1.8 Ppm. The fat or oil composition according to any one of claims 1 to 4, wherein the oil and fat composition contains 25.1 to 35.6% by mass of diterpene glycerin.