WO2015115584A1

WO2015115584A1 - Fat or oil composition

Info

Publication number: WO2015115584A1
Application number: PCT/JP2015/052619
Authority: WO
Inventors: 和也東方; 里佳本間
Original assignee: 花王株式会社
Priority date: 2014-01-31
Filing date: 2015-01-30
Publication date: 2015-08-06
Also published as: JP2015142529A

Abstract

Provided is a fat or oil composition which is suppressed in the formation of 3-MCPDE when heated to high temperatures in the presence of water and common salt. A fat or oil composition which contains the following components (A) and (B). (A) 20% by mass or more of a diacylglycerol (B) 0.1 ppm or more of one or more components which are selected from among alkali metals and alkaline earth metals

Description

Oil composition

The present invention relates to an oil and fat composition useful for cooking.

Fats, monoacylglycerols, odorous components and the like are included in addition to triacylglycerols in oils and fats that have been compressed from plant seeds, germs, and pulp. Moreover, when processing fats and oils, a trace component generate | occur | produces and a flavor falls by passing through a heating process. In order to use these fats and oils as edible oils, it is necessary to improve the flavor by removing these trace components. As a means for that, a so-called deodorization treatment is generally performed in which it is brought into contact with water vapor under high temperature and reduced pressure (Patent Document 1).
However, by-products such as chloropropanols may increase by the conventional deodorizing operation performed for improving the flavor. It is believed that 3-monochloropropanediol fatty acid ester (3-MCPDE), which is a kind of chloropropanols, is produced from lipids and chloride ions in the course of high-temperature treatment in the deodorizing process of edible oil.
3-MCPDE is an ester in which one or two fatty acids are ester-bonded to 3-monochloropropanediol, and is contained in a trace amount in fats and oils.

Therefore, a method for suppressing the production of 3-MCPDE and the like in the edible oil refining process has been studied. A method for purifying palm oil after passing through the decolorization and deodorization processes with an alkaline aqueous solution (Patent Document 2), palm oil and fat A method of adsorbent treatment and / or alkali treatment (Patent Document 3) and a method of adding sodium carbonate or sodium hydrogencarbonate during high-temperature heating of fats and oils (Non-Patent Document 1) have been reported.
(Patent Literature)

(Patent Document 1) JP-A-59-68398 (Patent Document 2) International Publication No. 2011/055732 (Patent Document 3) International Publication No. 2010/126136 (Non-patent Document)

(Non-Patent Document 1) Eur. J. et al. Lipid Sci. Tech. 2013, vol. 115, p. 286-294

The present invention includes the following components (A) and (B):
(A) Diacylglycerol 20% by mass or more,
(B) One or more components selected from alkali metals and alkaline earth metals provide an oil and fat composition containing 0.1 ppm or more.
Further, the present invention provides an oil and fat composition containing 20 ppm by mass or more of diacylglycerol and containing 0.1 ppm or more of (B) one or more components selected from alkali metals and alkaline earth metals. The present invention provides a method for suppressing the formation of 3-monochloropropanediol fatty acid ester.

Detailed Description of the Invention

On the other hand, 3-MCPDE in fats and oils is known to increase even during high-temperature cooking such as deep-fried food cooking due to the presence of water and salt. Even if refined fats and oils with a small amount of 3-MCPDE are exposed to such high-temperature heating conditions, the amount of 3-MCPDE may increase. There is no report about suppressing the generation of.
Therefore, the present invention relates to providing an oil and fat composition in which the formation of 3-MCPDE is suppressed when heated to a high temperature in the presence of water and salt.

As a result of intensive research, the present inventor has found that if the diacylglycerol concentration and the alkali concentration in the oil and fat composition are adjusted, even if the oil and fat composition is heated to a high temperature in the presence of water and salt, 3-MCPDE is produced. It was found that can be suppressed.

According to the present invention, it is possible to provide an oil and fat composition in which the formation of 3-MCPDE is suppressed even when used for high temperature cooking where water and salt are present, such as fried food cooking.

The oil and fat composition of the present invention contains oil and fat. The content of the oil and fat in the oil and fat composition is preferably 85% by mass (hereinafter simply referred to as “%”) or more, more preferably 90% or more, more preferably 95% or more, and more preferably 98% or more. Also, it is preferably 99.99% or less, more preferably 99.95% or less, and further 99.9% or less from the viewpoint of cooking ability. In the present invention, the “oil / fat” includes one or more of triacylglycerol, diacylglycerol, and monoacylglycerol.

The oil and fat composition of the present invention contains 20% or more of the component (A) diacylglycerol, but is 25% or more, further 30% or more, and further 50% or more from the viewpoint of physiological effect and 3-MCPDE production suppression. Further, it is preferably 60% or more, more preferably 80% or more, and from the viewpoint of industrial productivity, it is 99.5% or less, further 98% or less, further 95% or less, and further 90% or less. preferable. The content of diacylglycerol in the oil / fat composition is preferably 20 to 99.5%, more preferably 25 to 98%, further 30 to 95%, further 60 to 90%, and more preferably 80 to 90%.

The fatty acid constituting the diacylglycerol is not particularly limited and may be either a saturated fatty acid or an unsaturated fatty acid. However, from the viewpoint of appearance and physiological effect, the content of the unsaturated fatty acid in the constituent fatty acid is 80% or more. Further, it is preferably 85% or more, more preferably 90% or more, and from the viewpoint of industrial productivity of fats and oils, it is preferably 100% or less, more preferably 99% or less, and further preferably 98% or less. The content of unsaturated fatty acid in the fatty acid constituting diacylglycerol is preferably 80 to 100%, more preferably 85 to 99%, and further preferably 90 to 98%. The unsaturated fatty acid preferably has 14 to 24 carbon atoms, more preferably 16 to 22 carbon atoms from the viewpoint of physiological effects.

Further, the content of saturated fatty acid in the fatty acid constituting diacylglycerol is preferably 1% or more, more preferably 2% or more from the viewpoint of appearance, and 20% or less, further 15% or less from the viewpoint of physiological effects. Further, it is preferably 10% or less. Further, the content of saturated fatty acid in the fatty acid constituting diacylglycerol is preferably 0 to 15%, more preferably 2 to 10%. Saturated fatty acids having 14 to 24 carbon atoms, more preferably 16 to 22 carbon atoms are preferred.

Further, in the fatty acid constituting the diacylglycerol, the content of the trans unsaturated fatty acid is preferably 0 to 5%, more preferably 0.01 to 3.5%, and further preferably 0.01 to 3%. It is preferable from the viewpoint of physiological effects and appearance.

The oil and fat composition of the present invention contains triacylglycerol in an amount of 1 to 80%, further 5 to 80%, further 10 to 80%, further 10 to 40%, and further 10 to 20%. From the viewpoint of productivity and appearance.
The monoacylglycerol content in the oil / fat composition is preferably 5% or less, more preferably 0.01 to 3%, further 0.01 to 2%, and still more preferably 0.01 to 1.5%.
The content of the free fatty acid or salt thereof in the oil / fat composition is preferably 3.5% or less, and more preferably 0.01 to 1.5% in view of flavor and the like. The constituent fatty acids of triacylglycerol and monoacylglycerol are preferably the same constituent fatty acids as diacylglycerol in view of physiological effects and industrial productivity of fats and oils.

The origin of the fats and oils in the fat and oil composition may be vegetable oils or animal fats as long as they can be used as edible fats and oils. Specific raw materials include rapeseed oil (canola oil), sunflower oil, corn oil, soybean oil, sesame oil, rice oil, safflower oil, cottonseed oil, palm oil, palm oil, olive oil, grape oil, avocado oil, sesame oil Peanut oil, macadamia nut oil, hazelnut oil, walnut oil, lard, beef tallow, chicken oil, butter oil, fish oil and the like. In addition, those obtained by separating and mixing these oils and fats, and those prepared by adjusting the fatty acid composition by hydrogenation or transesterification can be used as raw materials. It is preferable from the point of reducing the type unsaturated fatty acid content. Moreover, it is preferable to use vegetable oil and fat from the point of usability, and it is preferable to use liquid oil and fat excellent in low temperature tolerance further. The liquid oil means an oil that is liquid at 20 ° C. when a cooling test is conducted according to the standard oil analysis test method 2.3.8-27.

Moreover, it is preferable that the fats and oils in an oil-fat composition are the refined fats and oils which passed through the refinement | purification process. Here, refined fats and oils are oils from which impurities contained in oil (crude oil) in a state of being compressed or extracted from oil raw materials are removed, preferably degumming step, top cut distillation step, acid treatment step, It is oil which performed any one process or more chosen from a decoloring process, a water washing process, and a deodorizing process.
The degumming step includes a method using hydration, a method using acid, and the like, and is a step of removing gums such as phospholipids and proteins. A top cut distillation process is a process of removing light by-products, such as a fatty acid, from fats and oils by distilling fats and oils. The acid treatment step is a step of removing impurities by adding and mixing a chelating agent such as citric acid to fats and oils and further dehydrating under reduced pressure. A decoloring process is a process of making an oil etc. contact an adsorbent etc. and making a hue and flavor still more favorable. A water-washing process is a process of performing operation which makes water contact oil and fat and performs oil-water separation. The deodorization step is a step of steam distillation of oil and fat under reduced pressure.

Oils and fats containing diacylglycerol can be obtained by esterification reaction between fatty acids derived from fats and oils and glycerin reaction between fats and oils and glycerin. These reactions are carried out by a chemical method using a chemical catalyst such as an alkali metal or an alloy thereof, an alkali metal or alkaline earth metal oxide, a hydroxide or an alkoxide having 1 to 3 carbon atoms, and an enzymatic method using an enzyme such as lipase. It is divided roughly into. Among these, it is preferable in terms of flavor and the like that the reaction is performed enzymatically using lipase or the like as a catalyst under mild conditions.

One or more components selected from the component (B) alkali metal and alkaline earth metal used in the present invention are one or more components selected from sodium, potassium, calcium and magnesium, and 1 selected from sodium and potassium. It is preferable from the viewpoint of suppression of 3-MCPDE production that it is a component of more than seeds.
The alkali metal and alkaline earth metal supply source is preferably an alkali salt that can be added to food, for example, alkali metal or alkaline earth metal hydroxides (calcium hydroxide, magnesium hydroxide, etc.), carbonates. (Sodium bicarbonate, sodium carbonate, potassium carbonate, potassium bicarbonate, etc.), sulfates (magnesium sulfate, magnesium calcium sulfate, etc.), fatty acid salts having 12 to 22 carbon atoms (sodium stearate, potassium stearate, barium stearate, Sodium myristate, potassium myristate, etc.) can be used. Of these, alkali metal or alkaline earth metal hydroxides, carbonates, and fatty acid salts having 12 to 22 carbon atoms are preferred from the viewpoints of suppressing the production of 3-MCPDE and blending with fats and oils. Sodium bicarbonate, sodium carbonate, potassium carbonate, and potassium bicarbonate are preferred.

In the oil and fat composition of the present invention, the content of one or more components selected from (B) alkali metal and alkaline earth metal is 0.1 ppm or more, but from the viewpoint of suppressing 3-MCPDE production, 0.2 ppm. In addition, 0.5 ppm or more, more preferably 1 ppm or more, further preferably 1.4 ppm or more, and from the viewpoint of flavor, appearance, and solubility in fats and oils, 50 ppm or less, further 20 ppm or less, further 10 ppm or less, It is preferably 5 ppm or less, more preferably 3 ppm or less.
The content of one or more components selected from (B) alkali metals and alkaline earth metals in the oil and fat composition can be measured by atomic absorption spectrophotometry.

Furthermore, the oil and fat composition of the present invention preferably contains 0.01 to 2% of an antioxidant in the oil and fat composition from the viewpoint of oxidation stability during storage and cooking, and more preferably 0.01 to 1 %, Preferably 0.01 to 0.5%.
The antioxidant is preferably one or more selected from natural antioxidants, tocopherols, ascorbyl palmitate, ascorbyl stearate, dibutylhydroxytoluene (BHT), butylhydroxyanisole (BHA), and the like. One or more antioxidants selected from an agent, tocopherol and ascorbyl palmitate are more preferred. Among these, the combined use of ascorbyl palmitate and tocopherol is preferable.

In the oil and fat composition of the present invention, the content of 3-MCPDE is preferably 1 ppm or less, more preferably 0.5 ppm or less, from the viewpoint of suppressing the amount of 3-MCPDE after cooking.
3-MCPDE in the oil and fat composition is a standard method C-VI 18 (10) (DGF Standard Methods 2010 (16. Supplement), C-VI 18 (10). , “Fatty-acid-bound 3-chloropropane-1,2-diol (3-MCPD) and 2,3-epoxy-propane-1-ol (glycidol)”). In the present invention, the value obtained by the standard method assay B is used as the 3-MCPDE content. Details of the measurement method are described in the examples.

The oil / fat composition of the present invention is not particularly limited. For example, an oil / fat containing a high amount of diacylglycerol, or a normal edible oil / fat as necessary, is added to the oil / fat and the component (B), and further if necessary. It can be obtained by mixing other components and appropriately heating, stirring and the like.

The oil and fat composition of the present invention produces little 3-MCPDE even when heated to a high temperature in the presence of water and salt. In the oil and fat composition of the present invention, the content of 3-MCPDE measured after the high temperature cooking model test described in the examples is 1 ppm or less, further 0.8 ppm or less, further 0.5 ppm or less, and further 0.3 ppm or less. It is preferable.

The oil and fat composition of the present invention can be used in the same manner as general edible oils and fats, and can be widely applied to various foods and drinks using oils and fats. Especially, it is suitable as fats and oils for cooking by heating, especially fried foods such as fried food and tempura, fried foods and fats for cooking by heating, and further by oils and fats for cooking at high temperatures of 160 ° C. or higher and further 170 ° C. or higher.

The present invention further discloses the following oil composition or method with respect to the above-described embodiment.

<1> The following components (A) and (B):
(A) Diacylglycerol 20% by mass or more,
(B) One or more components selected from alkali metals and alkaline earth metals. An oil and fat composition containing 0.1 ppm or more.

<2> The content of diacylglycerol is preferably 25% by mass or more, more preferably 30% by mass or more, still more preferably 50% by mass or more, still more preferably 60% by mass or more, and further preferably 80% by mass or more. In addition, it is preferably 99.5% by mass or less, more preferably 98% by mass or less, further preferably 95% by mass or less, still more preferably 90% by mass or less, and preferably 20 to 99.5% by mass, The oil and fat composition according to <1>, more preferably 25 to 98% by mass, still more preferably 30 to 95% by mass, still more preferably 60 to 90% by mass, and still more preferably 80 to 90% by mass.
<3> The content of unsaturated fatty acid in the fatty acid constituting diacylglycerol is preferably 80% by mass or more, more preferably 85% by mass or more, still more preferably 90% by mass or more, and preferably 100% by mass. % Or less, more preferably 99% by mass or less, still more preferably 98% by mass or less, preferably 80 to 100% by mass, more preferably 85 to 99% by mass, and still more preferably 90 to 98% by mass. <1> or the fat composition according to <2>.
<4> The fat composition according to <3>, wherein the unsaturated fatty acid preferably has 14 to 24 carbon atoms, more preferably 16 to 22 carbon atoms.
<5> The content of saturated fatty acid in the fatty acid constituting diacylglycerol is preferably 1% by mass or more, more preferably 2% by mass or more, and preferably 20% by mass or less, more preferably 15% by mass. The oil / fat composition according to any one of <1> to <4>, further preferably 10% by mass or less, preferably 0 to 15% by mass, more preferably 2 to 10% by mass.
<6> The fat composition according to <5>, wherein the saturated fatty acid preferably has 14 to 24 carbon atoms, more preferably 16 to 22 carbon atoms.
<7> The content of the trans unsaturated fatty acid in the fatty acid constituting the diacylglycerol is preferably 0 to 5% by mass, more preferably 0.01 to 3.5% by mass, and still more preferably 0.01 to 3%. The oil / fat composition according to any one of <1> to <6>, wherein the oil / fat composition is mass%.
The content of <8> fat is preferably 85% by mass or more, more preferably 90% by mass or more, still more preferably 95% by mass or more, still more preferably 98% by mass or more, and preferably 99.99% by mass. % Or less, more preferably 99.95% by mass or less, and still more preferably 99.9% by mass or less, according to any one of <1> to <7>.
<9> The oil and fat in the oil and fat composition preferably has undergone a purification step, more preferably any one or more steps selected from a degumming step, a top cut distillation step, an acid treatment step, a decolorization step, a water washing step and a deodorization step. The oil / fat composition according to any one of <1> to <8>, which is a purified oil / fat.
<10> Component (B) is preferably one or more components selected from sodium, potassium, calcium and magnesium, more preferably one or more components selected from sodium and potassium <1> to <9> The oil-and-fat composition of any one of.
The supply source of <11> component (B) is preferably an alkali metal or alkaline earth metal hydroxide, carbonate, sulfate or a fatty acid salt having 12 to 22 carbon atoms, more preferably an alkali metal or alkali An earth metal hydroxide, carbonate or a fatty acid salt having 12 to 22 carbon atoms, more preferably an alkali metal carbonate, more preferably sodium bicarbonate, sodium carbonate, potassium carbonate or potassium bicarbonate. The oil / fat composition according to any one of <1> to <10>.
<12> (B) The content of one or more components selected from alkali metals and alkaline earth metals is 0.1 ppm or more, preferably 0.2 ppm or more, more preferably 0.5 ppm or more, and even more preferably. Is 1 ppm or more, more preferably 1.4 ppm or more, preferably 50 ppm or less, more preferably 20 ppm or less, still more preferably 10 ppm or less, still more preferably 5 ppm or less, and further preferably 3 ppm or less. <11> The fat composition according to any one of the above.
<13> Further, an antioxidant is preferably contained in an amount of 0.01 to 2% by mass, more preferably 0.01 to 1% by mass, and still more preferably 0.01 to 0.5% by mass. <1> to <12> The oil-and-fat composition of any one of.
<14> The oil and fat composition according to any one of <1> to <13>, wherein the content of 3-MCPDE is preferably 1 ppm or less, more preferably 0.5 ppm or less.
<15> The content of 3-MCPDE measured after the high temperature cooking model test is preferably 1 ppm or less, more preferably 0.8 ppm or less, still more preferably 0.5 ppm or less, and further preferably 0.3 ppm or less. 1. The oil / fat composition according to any one of <1> to <14>.
<16> The oil / fat composition according to any one of <1> to <15>, which is preferably a cooking oil / fat, more preferably 160 ° C or higher, and still more preferably 170 ° C or higher.
<17> An oil or fat composition containing 20% by mass or more of diacylglycerol contains 3 ppm of one or more components selected from (B) alkali metal and alkaline earth metal in the oil and fat composition. -A method for inhibiting the formation of monochloropropanediol fatty acid esters.
<18> The method according to <17>, wherein the production of 3-monochloropropanediol fatty acid ester is performed when the oil or fat composition is heat-treated in the presence of water and sodium chloride.
<19> A fried food in which the production of 3-monochloropropanediol fatty acid ester is suppressed, which is cooked in the presence of water and salt using the oil and fat composition according to any one of <1> to <16> Manufacturing method.

[Analysis method]
(1) Fatty acid glyceride composition About 10 mg of an oil and fat sample and 0.5 mL of a trimethylsilylating agent (“silylating agent TH”, manufactured by Kanto Chemical) were added to a glass sample bottle, sealed, and heated at 70 ° C. for 15 minutes. To this, 1.0 mL of water and 1.5 mL of hexane were added and shaken. After standing, the upper layer was analyzed by gas chromatography (GLC).
<GLC analysis conditions>
(conditions)
Equipment: Agilent 6890 series (manufactured by Agilent Technologies)
Integrator: ChemStation B 02.01 SR2 (manufactured by Agilent Technologies)
Column: DB-1ht (manufactured by Agilent J & W)
Carrier gas: 1.0 mL He / min
Injector: Split (1:50), T = 320 ° C.
Detector: FID, T = 350 ° C
Oven temperature: Increased from 80 ° C to 340 ° C at 10 ° C / min and held for 15 minutes

(2) Fatty Acid Composition Fatty Acid Composition Fatty acid methyl ester was prepared according to “Preparation Method of Fatty Acid Methyl Ester (2.4.1.-1996)” in “Standard Oil Analysis Test Method” edited by Japan Oil Chemists' Society. Oil samples were obtained from American Oil Chemists. It was measured by Society Official Method Ce 1f-96 (GLC method).
<GLC analysis conditions>
Column: CP-SIL88 50m × 0.25mm × 0.2μm (Varian)
Carrier gas: 1.0 mL He / min
Injector: Split (1:40), T = 300 ° C.
Detector: FID, T = 300 ° C
Oven temperature: held at 150 ° C. for 5 minutes, then raised to 170 ° C. at 1 ° C./minute, raised to 200 ° C. at 1 ° C./minute, raised to 220 ° C. at 20 ° C./minute, held for 5 minutes

(3) Measurement of 3-MCPDE (according to German Society for Lipid Science (DGF) standard method C-VI 18 (10) assay B)
About 100 mg of oil and fat sample is weighed into a test tube with a lid, and 100 μL of internal standard (3-MCPD-d5-dipalmitate / t-butyl methyl ether), 100 μL of t-butyl methyl ether, and 200 μL of 0.5N sodium methoxide are added. And stirred for 5 minutes. After adding 600 μL of isohexane and 600 μL of 0.85% sulfuric acid / 60% sodium bromide aqueous solution and stirring, the upper layer was removed. Further, 600 μL of isohexane was added and stirred, and then the upper layer was removed. 100 μL of a saturated phenylboronic acid / diethyl ether solution was added to the extract obtained by extracting 3 times with 600 μL of a diethyl ether / ethyl acetate mixed solution (volume ratio 3: 2) from the lower layer and stirred. After distilling off the organic solvent under a nitrogen stream, 500 μL of isooctane was added thereto and stirred, followed by quantification of 3-MCPDE using a gas chromatograph-mass spectrometer (GC-MS).

[Preparation of refined fat a]
A refined fat a containing a high amount of diacylglycerol (DAG) was produced by the following steps.
455 parts by mass of soy fatty acid wintered to reduce saturated fatty acid, 195 parts by mass of rapeseed fatty acid and 107 parts by mass of glycerin were prepared as a commercially available lipase formulation (Lipozyme RM IM, Novozymes Japan) was used as a catalyst, and the esterification reaction was carried out for 5 hours under the conditions of 0.07 hPa and 40 ° C. Subsequently, the lipase preparation was filtered and subjected to molecular distillation at 235 ° C. After washing with water, deodorization was performed at 235 ° C. for 1 hour to obtain purified fat and oil a.
The analytical values are shown in Table 1. In the table, TAG indicates triacylglycerol, and MAG indicates monoacylglycerol.

[Raw oil]
The refined fat and oil a and the refined fat and oil b having the composition shown in Table 1 were used. The amount of 3-MCPDE in each refined fat was as shown in Table 1.

Examples 1 to 12 and Comparative Examples 1 to 6
[Preparation of oil and fat composition]
The raw material fats and oils were blended with an alkali salt as an aqueous solution so as to have the ratio shown in Table 2, and dehydrated by heating at 120 ° C. for 0.5 hours to prepare fats and oils compositions. The content of diacylglycerol and the content of alkali metal or alkaline earth metal in each oil and fat composition (100% by mass in total) are as shown in Table 2.

[Cooking model test]
3 g of the oil / fat composition was weighed into a test tube and heated using an oil bath until the oil temperature reached 170 ° C. 135 mg of an aqueous sodium chloride solution (6.4%) was impregnated into filter paper (2 × 0.6 cm), and the filter paper was heated with an oil composition at 170 ° C. for 4 minutes. The filter paper was replaced and the same operation was repeated three times in total, and then 3-MCPDE in the oil and fat composition was quantified. The results are shown in Table 2.

As is apparent from Table 2, even when the oil composition was originally low in the amount of 3-MCPDE, the amount of 3-MCPDE increased when heated at high temperature in the presence of water and sodium chloride (Comparative Examples 1 to 4). In contrast, the oil and fat composition of the present invention suppressed the formation of 3-MCPDE.
The oil and fat compositions of Comparative Example 5 with a small amount of diacylglycerol and Comparative Example 6 with a small amount of alkali metal could not suppress the formation of 3-MCPDE during high-temperature heating.

Claims

The following components (A) and (B):
(A) Diacylglycerol 20% by mass or more,
(B) One or more components selected from alkali metals and alkaline earth metals. An oil and fat composition containing 0.1 ppm or more.
(B) The fat or oil composition according to claim 1, wherein at least one component selected from alkali metals and alkaline earth metals is sodium or potassium.
The oil or fat composition according to claim 1 or 2, wherein the supply source of the component (B) is an alkali metal or alkaline earth metal hydroxide, carbonate, sulfate or a fatty acid salt having 12 to 22 carbon atoms.
The oil / fat composition according to any one of claims 1 to 3, comprising 85% by mass or more of the oil / fat.
The oil and fat composition according to any one of claims 1 to 4, which is for cooking by heating.
3-monochloropropane in an oil and fat composition by containing at least 0.1 ppm of one or more components selected from (B) alkali metal and alkaline earth metal in an oil and fat composition containing 20% by mass or more of diacylglycerol A method for suppressing the formation of diol fatty acid esters.
The method for suppressing the formation of 3-monochloropropanediol fatty acid ester according to claim 6, wherein the formation of 3-monochloropropanediol fatty acid ester is when the oil composition is heat-treated in the presence of water and sodium chloride.
(A) Using an oil and fat composition containing 20% by mass or more of diacylglycerol and (B) 0.1 ppm or more of one or more components selected from alkali metals and alkaline earth metals, in the presence of water and salt A method for producing deep-fried food in which the production of 3-monochloropropanediol fatty acid ester is suppressed by cooking.