TWI776917B - oil composition - Google Patents

Abstract

The present invention provides an oil and fat composition that suppresses foaming in deep-frying. Alternatively, the present invention provides an oil and fat composition capable of suppressing foaming in deep-frying and preparing good mayonnaise. An oil and fat composition containing 8 to 20 mass % of saturated fatty acids with 6 to 10 carbon atoms and 57 to 90 mass % of oleic acid in constituent fatty acids of fats and oils, wherein the fats and oils only contain 6 to 6 carbon atoms -10 The triglyceride of saturated fatty acid is 2.5 mass % or less. It is preferable that fats and oils containing 8 to 20 mass% of saturated fatty acids having 6 to 10 carbon atoms and 70 to 90 mass% of oleic acid in the constituent fatty acids of fats and oils are transesterified fats and oils and/or esterified fats and oils , and contains 50% by mass to 100% by mass of the oil and fat in the oil and fat composition.

Description

Fat composition

The present invention relates to an oil and fat composition.

Conventionally, edible fats and oils have been used for frying, frying, and the like as a main use. In general, when frying is performed using fats and oils, steam is generated from the fried food to cause foaming. However, when the frying is repeatedly performed, foaming occurs due to the deterioration of the fats and oils and the influence of the eluted components from the fried food. become intense. In the case of strong foaming, not only the fried food cannot be seen due to the bubbles, but also the safety in work such as overflowing from the container is deteriorated. Therefore, it is impossible to perform deep-frying cooking in a certain amount or more, and when frying-conditioning is performed on fried foods including eggs or meat, the deterioration of fats and oils is rapid. Silicone oil is added as a method for suppressing these bubbles during frying, but the effect of silicone oil is limited, and in recent years, the use of silicone oil tends to be avoided due to the deterioration of biodegradability.

In addition, mixed oils of coconut oil and soybean oil, and transesterified oils such as medium-chain fatty acid triglycerides and rapeseed oil, etc. foam more, and such constituent fatty acids include fatty acids with 6 to 10 carbon atoms and fatty acids with 14 to 22 carbon atoms. Even if silicone is added to triglycerides of both fatty acids, bubbles cannot be suppressed. Therefore, an invention of suppressing foaming in deep-frying is disclosed by adding a specific emulsifier to an oil and fat containing a medium-chain fatty acid as a constituent fatty acid. For example, Patent Document 1 discloses the preparation of monoesters of glycerol or diglycerol and fatty acids. In addition, Patent Document 2 discloses that specific sucrose lipids are formulated fatty acid esters.

[Prior Art Literature]

[Patent Literature]

[Patent Document 1] Japanese Patent No. 4040204

[Patent Document 2] Japanese Patent No. 4046438

However, compared with oils and fats, the emulsifier has a higher raw material cost and requires an addition step, so it is required to simply provide a cheaper product. In addition, the viscosity of mayonnaise produced from fats and oils containing medium-chain fatty acids as constituent fatty acids becomes low, and the viscosity of the fats and oils prepared with an emulsifier is too low, and there is a problem that the shape retention properties as mayonnaise cannot be maintained. Therefore, among the oils and fats containing medium-chain fatty acids as constituent fatty acids, general-purpose oils and fats for heat-conditioning such as frying and emulsification such as mayonnaise are required.

Then, the objective of this invention is to provide the oil-fat composition which suppresses foaming in deep-frying. Moreover, the objective of this invention is to provide the oil-fat composition which suppresses foaming in deep-frying and can prepare a good mayonnaise.

The oil and fat composition of the present invention is an oil and fat composition containing 8% by mass to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms and 57% by mass to 90% by mass of oleic acid in constituent fatty acids of fats and oils. Among them, the triglyceride containing only saturated fatty acids having 6 to 10 carbon atoms is 2.5 mass % or less.

It is preferable to contain 8% by mass to 20% by mass in the constituent fatty acids of fats and oils The fats and oils containing saturated fatty acids with 6 to 10 carbon atoms and 70% by mass to 90% by mass of oleic acid are transesterified fats and oils and/or esterified fats and oils, and the oil and fat composition contains 50% by mass to 100% by mass of the grease.

Preferably, the fat is a vegetable oil whose constituent fatty acids are oleic acid in an amount of 68 mass % or more, and a fat and oil transesterified with a triglyceride of a saturated fatty acid having 6 to 10 carbon atoms.

It is preferable that the oil-fat composition of this invention does not contain an emulsifier.

The oil and fat composition of the present invention is preferably a use selected from a frying use and a mayonnaise use.

According to the present invention, it is possible to provide an oil and fat composition in which foaming during frying is improved, although a medium-chain fatty acid is contained in the constituent fatty acids of the transesterified fat and oil. In addition, it is possible to provide an oil and fat composition which can obtain mayonnaise having good shape retention by reducing or not including an emulsifier.

The inventors of the present invention found that foaming during frying can be improved by using fats and oils containing 8 to 20 mass% of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of fats and oils , 57% by mass to 90% by mass of oleic acid, and 2.5% by mass or less of triglycerides containing only saturated fatty acids having 6 to 10 carbon atoms. Based on this finding, the oil and fat composition of the present invention has been completed. In addition, in embodiment of this invention, A (numerical value) - B (numerical value) mean A or more and B or less.

<Oil composition>

Hereinafter, the oil-fat composition for heat conditioning of this invention is demonstrated in detail.

(grease)

The oil and fat composition of the present invention contains 8% by mass to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms and 57% by mass to 90% by mass of oleic acid in the constituent fatty acids of fats and oils, and the fats and oils only contain 6% by mass of carbon atoms. The triglyceride of the saturated fatty acid of ~10 is 2.5 mass % or less.

In the present invention, a nutritional effect can be obtained by the presence of a certain amount or more of saturated fatty acid having a carbon number of 6 to 10 in the oil. In addition, when the content of saturated fatty acids having 6 to 10 carbon atoms increases, foaming becomes intense. Therefore, the saturated fatty acid having 6 to 10 carbon atoms is contained in 8% by mass to 20% by mass in the constituent fatty acid of the fat and oil. More preferably, it contains 10 mass % - 16 mass %.

The saturated fatty acid having 6 to 10 carbon atoms is preferably a linear saturated fatty acid, and examples thereof include caproic acid, caprylic acid, capric acid, and lauric acid. These may use fatty acids derived from coconut oil, palm kernel oil, and may be used alone or in combination. For example, caprylic acid/capric acid=80/20 to 0/100 (mass ratio), preferably caprylic acid/capric acid=60/40 to 75/25 (mass ratio), can be used.

In the present invention, oleic acid is present in fats and oils in an amount of 57% by mass or more, whereby foaming caused by the saturated fatty acid containing 6 to 10 carbon atoms can be suppressed. The higher the content of oleic acid, the more suppressing foaming, and it is preferable. Considering that the purity of commercially available oleic acid is 98% to 99%, when 8% by mass to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms are used, the upper limit of oleic acid is 90%. quality%. Therefore, the structure of oleic acid in oils The content of the fatty acid is preferably 57% by mass to 90% by mass. More preferably, it is 60 mass % - 95 mass %, More preferably, it is 62 mass % - 75 mass %. The oleic acid is preferably contained in an amount of 65% by mass to 75% by mass in the constituent fatty acids of fats and oils. As the oleic acid, oleic acid derived from high oleic acid varieties such as rapeseed, soybean, sunflower, safflower, and olive can be used. In addition, a palm fatty acid with a low oleic acid content can be fractionated to obtain a high-purity one or the like.

In the present invention, the triglyceride containing only saturated fatty acids having 6 to 10 carbon atoms in the oil and fat is 2.5% by mass or less. When the amount of triglycerides containing only saturated fatty acids having 6 to 10 carbon atoms exceeds 2.5 mass %, foaming during frying becomes intense, which is not preferable. More preferably, the triglyceride containing only saturated fatty acids having 6 to 10 carbon atoms in fats and oils is 2.0 mass % or less, more preferably 1.6 mass % or less, and most preferably 1.0 mass % or less.

In the present invention, triglycerides other than glycerides containing only saturated fatty acids having 6 to 10 carbon atoms in fats and oils are not particularly limited. For example, in the case of using the later-described transesterified fats and oils or esterified fats and oils, the amount of the triglyceride containing two saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids is preferably 5 to 25 mass % , more preferably 6% by mass to 15% by mass. In addition, the amount of triglyceride containing a saturated fatty acid having 6 to 10 carbon atoms in the constituent fatty acid is preferably 20 to 50 mass %, more preferably 25 to 40 mass %. In addition, the amount of triglyceride that does not contain saturated fatty acids having 6 to 10 carbon atoms in the fatty acid is preferably 30 to 65 mass %, more preferably 45 to 65 mass %. Further, the constituent fatty acids other than the saturated fatty acids having 6 to 10 carbon atoms are preferably those having 16 to 22 carbon atoms present in vegetable oils.

The constituent fatty acids of fats and oils contain 8 to 20 mass % of carbon number 6 Fats and oils of ~10% by mass of saturated fatty acids and 57% by mass to 90% by mass of oleic acid can be obtained from transesterification or esterification. Therefore, these fats and oils are preferably transesterified fats and oils and/or esterified fats and oils. These oils and fats are preferably contained in the oil and fat composition in an amount of 50% by mass to 100% by mass, more preferably 80% by mass to 100% by mass. These oils and fats are preferably contained in an amount of 95% by mass to 100% by mass in the oil and fat composition. In addition, in the future, it can be expected to use plant-derived fats and oils obtained by variety improvement in place of transesterified fats and oils and/or esterified fats and oils.

As described above, in the present invention, transesterification can be used as the fat and oil containing 8% by mass to 20% by mass of saturated fatty acid having 6 to 10 carbon atoms and 70% by mass to 90% by mass of oleic acid in the constituent fatty acid of fat and oil. Grease and/or Esterified Grease. The fats and oils prepared other than these fats and oils are preferably those which do not contain fatty acids having 12 or less carbon atoms in the constituent fatty acids of the fats and oils from the viewpoint of not deteriorating foaming during frying. Examples of fats and oils that do not contain fatty acids having 12 or less carbon atoms in their constituent fatty acids include vegetable oils such as soybean oil, rapeseed oil, safflower oil, corn oil, sunflower oil, sesame oil, and olive oil. It is preferable to contain 0 mass % - 50 mass % in the oil-fat composition as for fats and oils that do not contain fatty acids having 12 or less carbon atoms in the constituent fatty acids of fats and oils. It is more preferable to contain 0 mass % - 20 mass %, and it is most preferable to contain 0 mass % - 5 mass %.

The fats and oils used in the present invention are preferably purified fats and oils. The oil and fat of the present invention can be produced by purifying, according to the needs of oil extraction, going through a degumming step, a deacidifying step, a decolorizing step, and then a dewaxing step and then a deodorizing step as needed. The degumming step, the deacidification step, and the dewaxing step are appropriately selected according to the quality of the crude oil, which can vary in accordance with the oil feedstock before refining the oil.

(Transesterified Grease)

The oil and fat composition of the present invention can treat at least one selected from the group consisting of glycerides of saturated fatty acids having 6 to 10 carbon atoms, lower alcohol esters of saturated fatty acids having 6 to 10 carbon atoms, saturated fatty acids having 6 to 10 carbon atoms, and oils and fats. The constituent fatty acids are obtained by transesterification of oils and fats with high oleic acid. Alternatively, it can be obtained by transesterification of a lower alcohol ester of oleic acid, one or more selected from oleic acid, and a glyceride of a saturated fatty acid having 6 to 10 carbon atoms.

The glycerides of saturated fatty acids having 6 to 10 carbon atoms are preferably triglycerides. For example, a commercially available medium-chain fatty acid triglyceride can be used.

Fats and oils whose constituent fatty acids are high oleic acid are preferably fats and oils whose constituent fatty acids are oleic acid in an amount of 68% by mass or more, more preferably those whose constituent fatty acids are oleic acid in an amount of 70% by mass or more, and more preferably 75% by mass of oleic acid in constituent fatty acids % or more of fats and oils, preferably fats and oils containing 80% by mass or more of oleic acid in the constituent fatty acids. As these oils and fats, high oleic acid rapeseed oil, high oleic acid sunflower oil, high oleic acid safflower oil, olive oil, etc. can be used.

In addition, commercially available ones can be used as lower alcohol esters of saturated fatty acids having 6 to 10 carbon atoms, saturated fatty acids having 6 to 10 carbon atoms, lower alcohol esters of oleic acid, and oleic acid. In addition, the lower alcohol of the lower alcohol ester is preferably a lower alcohol having 1 to 3 carbon atoms, such as methanol, ethanol, 1-propanol, and 2-propanol, in terms of an alcohol that can easily remove by-products.

When the oil and fat composition of the present invention is a transesterified oil and fat comprising a vegetable oil in which 68% by mass or more of fatty acids are oleic acid and a triglyceride of a saturated fatty acid having 6 to 10 carbon atoms, low-grade by-products are not produced during the transesterification process. Alcohol or moisture, so it is better.

Transesterification can be carried out using alkali catalysts such as sodium methoxide or enzymes such as lipase. Row. The ratio of the raw material to be used is adjusted so that 8-20 mass % of saturated fatty acids having 6 to 10 carbon atoms and 57-90 mass % of oleic acid are contained in the final produced fat and oil in the constituent fatty acids.

For example, in the case of performing a transesterification reaction using sodium methoxide as a catalyst, the raw materials are mixed, and the mixture is heated at 80°C to 100°C under a reduced pressure of 100 mmHg or less to remove gas components and gas components contained in the raw material mixture. moisture. To which was added 0.02% by mass to 0.5% by mass of sodium methoxide, at normal pressure. The transesterification reaction is performed by stirring at 80° C. to 100° C. for 10 minutes to 60 minutes under a nitrogen stream or under a reduced pressure of 10 mmHg or less. The completion of the reaction was confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction is stopped by adding water or an acid such as phosphoric acid to the reaction product. After that, sufficient water washing was performed to remove the catalyst and excess acid, and after drying, the reaction product was decolorized and deodorized by an ordinary method.

In the case of performing the transesterification reaction using lipase, the raw materials are mixed and the temperature is adjusted within the range of 40°C to 100°C, which is a reaction temperature at which the activity of the lipase can be sufficiently exhibited. Then, lipase is added in a ratio of 0.005 mass % to 10 mass % with respect to the raw material mixture, and the transesterification reaction is performed in the range of 2 hours to 48 hours. The reaction is ideally carried out under normal pressure in a nitrogen stream. The completion of the reaction was confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction was stopped by removing the enzyme by filtration. The reaction product is decolorized and deodorized by a conventional method after washing with water and drying. In addition, when a medium chain fatty acid is used, the free fatty acid is removed in advance by a thin-film evaporator after the reaction is stopped.

If the transesterification reaction using lipase is insufficient, there are three molecules in the molecule. The ratio of triglycerides of chain fatty acid residues increases. An oil and fat composition having a large proportion of triglycerides having three medium-chain fatty acid residues in the molecule is not preferable because smoking or foaming becomes intense during continuous frying.

Examples of the lipase include those derived from the genus Alcaligenes, Candida, Rhizopus, Mucor, or Pseudomonas, or those derived from liver phospholipase A, etc., particularly preferably a lipase derived from Candida or Rhizopus.

(esterified fats and oils)

The oil-fat composition of the present invention can be obtained by mixing saturated fatty acids having 6 to 10 carbon atoms, oleic acid, and glycerin, and by esterification by heating without catalyst or in alkali, or by esterification by lipase. In the esterification reaction, water is by-produced, and it is necessary to remove water in order to advance the reaction, so esterification by heating is preferable. The ratio of the raw material used is adjusted so that the saturated fatty acid of carbon number 6-10 may become 8-20 mass %, and the oleic acid may become 57-90 mass % in the constituent fatty acid of the final produced fats and oils.

For example, in the case of performing the esterification reaction without a catalyst, the raw materials are mixed, and the mixture is heated to 200° C. or higher at normal temperature or under a reduced pressure of 100 mmHg or less, and the esterification is performed for 3 to 20 hours. At this time, it is preferable to carry out under a nitrogen gas flow from the viewpoint of preventing coloration. The completion of the reaction was confirmed by measuring the amount of free fatty acid using the acid value. The reaction product is deacidified, decolorized and deodorized by conventional methods. Furthermore, when there are many remaining fatty acids, it is preferable to remove fatty acids from the reaction product in advance by a thin film evaporator or the like.

In the case of performing the esterification reaction using lipase, the raw materials are mixed and the temperature is adjusted within the range of 40°C to 100°C, which is a reaction temperature at which the activity of the lipase can be sufficiently exhibited. Then, lipase is added in a ratio of 0.005 mass % to 10 mass % with respect to the raw material mixture, and the esterification reaction is performed in the range of 5 hours to 200 hours. The reaction is desirably carried out under normal pressure in a nitrogen stream, or under slightly reduced pressure. The completion of the reaction was confirmed by measuring the amount of free fatty acid using the acid value. The reaction was stopped by removing the enzyme by filtration. The reaction product is deacidified, decolorized and deodorized by conventional methods after washing with water and drying. Furthermore, when there are many remaining fatty acids, it is preferable to remove fatty acids from the reaction product in advance by a thin film evaporator or the like.

Examples of the lipase include lipases derived from Alcaligenes, Candida, Rhizopus, Mucor, or Pseudomonas, and phospholipase A derived from liver, among which Candida is particularly preferred. Lipases of the genus Rhizopus or Rhizopus.

(other ingredients)

Components other than oils and fats may be added to the oil and fat composition of the present invention to the extent that the effects of the present invention are not impaired. These components are, for example, components (food additives, etc.) used in general oils and fats. As these components, an antioxidant, an emulsifier, a silicone oil, a crystallizing agent, a texture improving agent, etc. are mentioned, for example, It is preferable to add after deodorization and before filling.

Examples of antioxidants include tocopherols, ascorbic acids, flavonoid derivatives, koji acid, gallic acid derivatives, catechins and their esters, butterbur, gossypol, sesamol ( sesamol), terpenes, etc.

As emulsifiers, sucrose fatty acid esters, polyglycerol fatty acid esters, Organic acid monoglyceride, monoglyceride, diglyceride, sorbitan fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, lecithin, etc. By containing a part of an emulsifier, frying suitability, especially foaming suppression can be improved further. However, when an emulsifier is contained, there arises a problem that the viscosity of the mayonnaise decreases, so it is preferable to add the emulsifier in a small amount or not at all. For example, in the present invention to be added, at least one of the emulsifiers may be selected, and the addition amount to the oil and fat composition is preferably less than 0.5% by mass in terms of the entire emulsifier, more preferably 0.01% by mass to 0.2% by mass %. Preferably, it does not contain emulsifiers.

The silicone oil that can be used in food applications and marketed is not particularly limited, and examples include those having a dimethylpolysiloxane structure and a dynamic viscosity of 800 mm ² /s to 5000 mm ² /s at 25° C. . The dynamic viscosity of the silicone oil is particularly preferably 800 mm ² /s to 2000 mm ² /s, and more preferably 900 mm ² /s to 1100 mm ² /s. Here, the "dynamic viscosity" refers to a value measured in accordance with JIS K 2283 (2000). Regarding the silicone oil, fine particle silica may be contained in addition to the silicone oil.

<Use of oil and fat composition>

The oil and fat composition for heating and conditioning of the present invention can be used for all heating and conditioning applications, but is suitable for frying because foaming during frying is suppressed. In addition, the oil and fat composition in which the emulsifier is added in a small amount or not is suitable for frying and mayonnaise.

<Analysis of fatty acids and triglycerides>

In the present invention, the analysis of fatty acids constituting oils and fats can be performed in accordance with the official method (Official Method of The American Oil Chemists Society, AOCS). Method) Ce 1f-96 and measured by gas chromatography. The amount of triglycerides in fats and oils can be measured according to gas chromatography (JAOCS, Vol. 70, no. 11, 1111-1114) (1993).

[Example]

Hereinafter, the present invention will be specifically described based on examples, but the present invention is not limited to these examples.

(Example 1: Sample Preparation)

According to the formula (mass ratio) in Table 1, HOLL rapeseed decolorized oil (high oleic acid rapeseed decolorized oil constitutes oleic acid in fatty acids: 73.4% by mass, manufactured by Nisshin OilliO Group Co., Ltd.), The constituent fatty acid was MCT (Medium Chain Fatty Acid Triglyceride Nisshin OilliO Group Co., Ltd. product) of caprylic acid:capric acid=75:25 in mass ratio. 0.3 mass part of lipase QLM (made by Meisu Sangyo Co., Ltd.) was added with respect to 100 mass parts of this mixture, and the transesterification reaction was performed at 45 degreeC with stirring for 16 hours. The enzyme was separated from the reaction product by filtration, and the filtrate was subjected to deacidification, decolorization, and deodorization (250° C., 3 Torr, 60 minutes) to obtain a composition (Example 1).

The saturated fatty acid having 6 to 10 carbon atoms in the composition was 13.7%, and the oleic acid was 63.1%. In addition, the amount of triglycerides containing only saturated fatty acids having 6 to 10 carbon atoms in the fats and oils was 1.5% by mass, the amount of triglycerides containing two saturated fatty acids having 6 to 10 carbon atoms was 10.8% by mass, and the constituent fatty acids contained The amount of triglyceride of saturated fatty acid having 6 to 10 carbon atoms was 37.8 mass %.

(Examples 2 to 5, Comparative Example 1: sample preparation)

Rapeseed decolorized oil (oleic acid in constituent fatty acids: 61.4 mass %, manufactured by Nisshin OilliO Group Co., Ltd.), HOLL rapeseed decolorized oil (high Oleic acid in rapeseed decolorized oil constituting fatty acid: 73.4% by mass Nisshin OilliO Group Co., Ltd.), high oleic sunflower decolorized oil (oleic acid in constituting fatty acid: 81.8% by mass , manufactured by Nisshin OilliO Group Co., Ltd.), MCT (Medium Chain Fatty Acid Triglyceride Nisshin OilliO Group (Nisshin OilliO Group) in which the constituent fatty acids are caprylic acid: capric acid = 75:25 in mass ratio OilliO Group) Co., Ltd.). 0.3 mass part of lipase QLM (made by Meisu Sangyo Co., Ltd.) was added with respect to 100 mass parts of this mixture, and the transesterification reaction was performed at 45 degreeC with stirring for 16 hours. The enzyme was separated from the reaction product by filtration, and the filtrate was deacidified, decolorized, and deodorized (250° C., 3 Torr, 60 minutes) to obtain compositions (Examples 2 to 5, Comparative Example 1).

(analyze)

The fatty acid analysis of fats and oils was measured by gas chromatography in accordance with AOCS Ce 1f-96. The amount of triglycerides containing only saturated fatty acids having 6 to 10 carbon atoms in fats and oils is measured in accordance with gas chromatography (JAOCS, vol. 70, 11, 1111-1114) (1993).

The analytical values of the compositions (Comparative Example 1, Examples 1 to 5) [the amount of saturated fatty acids with 6 to 10 carbon atoms (mass ratio) in the constituent fatty acids of fats and oils, the amount of oleic acid in the constituent fatty acids of fats and oils ( mass ratio) and the triglyceride amount (mass ratio) containing only saturated fatty acids having 6 to 10 carbon atoms] are shown in Table 1.

(Foam test during frying)

20 ml of oil and fat compositions (Comparative Example 1, Examples 1 to 5) were placed in a test tube (inner diameter of 28 mm), and heated to 160°C. Potato chips (cube 1 cm×1 cm×1 cm) were put into the oil and fat composition, and the maximum reaching distance of the generated air bubbles was measured.

Moreover, 0.8 mass % of sucrose fatty acid ester (Ryoto Sugar Ester O-170 Mitsubishi Chemical Foods Co., Ltd. make) was added to the comparative example 1, and the oil-fat composition of the reference example 1 was prepared. Also in Reference Example 1, the maximum reaching distance of the bubbles was measured in the same manner.

In addition, when deep-frying is performed, phospholipids and the like are eluted from the deep-fried preparation, and foaming becomes severe. Therefore, 200 ppm (mass ratio) of lecithin (Nissin Oliver Collection) was added to the oil and fat compositions (Comparative Example 1, Examples 1 to 5, and Reference Example 1). A group (manufactured by Nisshin OilliO Group Co., Ltd.), and the maximum reaching distance of the generated bubbles was measured as described above.

The measurement was performed three times each, and the bubbling (the average value of the highest reaching distance of the bubbles) is shown in Table 2.

As shown in Table 2, it was confirmed that foaming was good in all of Examples 1 to 5, and even when foaming became intense due to elution of phospholipids and the like from the fried prepared product, sufficient foaming was obtained. to suppress foaming.

(Mayonnaise Evaluation)

Mayonnaise was produced by the following method.

Put 3 eggs, 45g rice vinegar, 5g salt, 2g mustard, 2g sugar, a pinch of pepper into a food processor and blend for 10 seconds. Next, 360 g of the oil and fat compositions of Examples 1 to 5, and Comparative Example 1 were gradually added in small amounts while continuing to stir. After the addition of the oil and fat composition was completed, the mixture was further stirred for about 3 minutes, and the shape retention of the mayonnaise was confirmed. The results are shown in Table 3.

According to Tables 2 and 3, the foaming was strong in Comparative Example 1, and when sucrose fatty acid ester was added to Comparative Example 1, the foaming was improved, but the shape retention of mayonnaise was deteriorated. On the other hand, in Examples 1 to 5, foaming was also good, and the shape retention of mayonnaise was also good.

Claims (5)

An oil and fat composition comprising 8% by mass to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms and 57% by mass to 90% by mass of oleic acid in constituent fatty acids of fats and oils, wherein the triglycerides contained in the fats and oils It is 2.5 mass % or less, and the said triglyceride consists only of C6-C10 saturated fatty acid. The oil and fat composition according to claim 1, wherein the constituent fatty acids of the oil and fat comprise 8% to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms and 70% by mass to 90% by mass of oleic acid, The fats and oils are transesterified fats and oils and/or esterified fats and oils, and contain 50% by mass to 100% by mass of the fats and oils in the oil and fat composition. The oil and fat composition according to claim 1 or claim 2, wherein the oil and fat is a transesterified oil and fat of vegetable oil and triglyceride, the constituent fatty acid of the vegetable oil contains 68% by mass or more of oleic acid, and the Triglycerides are saturated fatty acids with 6 to 10 carbon atoms. The oil and fat composition according to claim 1 or claim 2, wherein the oil and fat composition does not contain an emulsifier. The oil and fat composition according to claim 1 or claim 2, wherein the oil and fat composition is a use selected from a frying application and a mayonnaise application.