JP6938851B2 - Oil and fat composition, foods using it, and method for producing oil and fat composition - Google Patents

Description

The present invention relates to an oil / fat composition, a food using the same, and a method for producing the oil / fat composition. ..

General edible fats and oils refined by a conventional method are almost tasteless and odorless as compared with special fats and oils such as sesame oil, olive oil and cocoa butter. Conventionally, there are known oils and fats called flavor oils or taste oils, which are flavored edible oils and fats. The manufacturing method of these fats and oils is a special manufacturing method, for example, adding scent, green onions, and garlic to a fat and oil heated on high heat to sufficiently extract the extract. Flavored oil is an oil used for seasoning. Therefore, it is usually used in a small amount to finish a dish, and its usage is different from that of edible oils and fats, which are used from the beginning of cooking to adjust the flavor of a dish.

As a method for imparting flavor to edible oils and fats, Patent Documents 1 and 2 disclose a method for producing flavored oils by adding rice bran to the oils and fats and heating the oils and fats. Patent Document 3 discloses an oil / fat composition in which a rice bran-derived unsaponifiable matter is added to an oil / fat. Patent Document 4 describes that by containing sugar alcohol and / and polyglycerin and an emulsifier in edible fats and oils, it is possible to prevent the fried food from being softened and deteriorate in texture, to maintain the texture immediately after fried, and to freeze. Disclosed is an oil / fat composition for frying oil that can obtain fried foods having an excellent texture even when thawed.

Japanese Unexamined Patent Publication No. 1-218549 Japanese Unexamined Patent Publication No. 5-146252 Japanese Unexamined Patent Publication No. 2011-120543 Japanese Unexamined Patent Publication No. 8-13107

The fats and oils obtained by the methods of Patent Documents 1 to 3 have insufficient richness, and the methods of Patent Documents 1 and 2 need to add a step of removing the added rice bran, which is complicated. rice field. The fats and oils obtained in Patent Document 4 are specified for improving the texture of fried foods, but the effect of improving the flavor is not disclosed.

An object of the present invention is to provide an oil / fat composition having an excellent good richness and a food having a good richness by using the oil / fat composition by a simple method.

As a result of intensive studies to solve the above problems, the present inventors have found that a fat and oil composition containing a sugar has a good richness, and have completed the present invention.

That is, the present invention
(1) An oil / fat composition containing at least one sugar selected from sugars having 12 or less carbon atoms and sugar alcohols.
(2) The oil / fat composition of (1), which has a sugar content of 2 ppm by weight or more and 1500 ppm by weight or less.
(3) The oil / fat composition of (1) or (2), wherein the sugar is water-soluble.
(4) The fat or oil composition according to any one of (1) to (3), wherein the sugar has 6 or less carbon atoms.
(5) The fat or oil composition according to any one of (1) to (4), wherein the sugar is inositol.
(6) An oil / fat composition, wherein the inositol of (5) is a component derived from defatted rice bran.
(7) The oil / fat composition according to any one of (1) to (6), which is for cooking.
(8) A cooked food containing any of the oil and fat compositions of (1) to (7).
(9) Cooked foods of (8), which are snacks or rice crackers,
(10) A method for improving the flavor of cooked fats and oils or cooked foods using any of the fats and oils compositions of (1) to (7).
(11) The method for producing an oil / fat composition according to any one of (1) to (7), which comprises adding a sugar to an aqueous medium and adding the sugar to the oil / fat in a solution state.
(12) The method for producing an oil / fat composition according to (11), wherein the sugar is inositol.

According to the present invention, an oil / fat composition having a good richness can be obtained, and by using such an oil / fat composition, a good richness can be obtained without using rice oil, sesame oil or the like which are oils / fats having a rich taste. You can provide the food you have. Alternatively, even if the blending amount of rice oil, sesame oil, or the like is reduced, the decrease in richness can be compensated for by using such an oil / fat composition.
In a more preferred embodiment, the oil and fat composition of the present invention can be used and heat-treated to provide a food having a better richness.
Further, according to the present invention, it is possible to impart a good richness to oils and fats having a low degree of unsaturation and high oxidative stability such as palm oil, palm olein, and hydrogenated oil, so that a good richness with high oxidative stability can be imparted. An oil / fat composition having the above can be obtained. Since such a fat and oil composition compensates for the drawbacks of rice oil and sesame oil such as low oxidative stability, the oil and fat composition can be used for new purposes such as extending the expiration date or being unable to be used due to low oxidative stability. It is also possible to expand.
As another aspect, the fat and oil composition of the present invention is not only the physical characteristics of conventional rice oil and sesame oil, which are liquid at room temperature, but also solid by appropriately selecting the base fat and oil. It can be semi-solid or semi-solid, and appropriate physical properties can be selected according to the intended use to impart a good richness.

The sugar used in the present invention is not particularly limited as long as it is a sugar selected from sugars having 12 or less carbon atoms and sugar alcohols. Preferably, it is a water-soluble sugar and monosaccharides such as glucose, fructose, galactose, disaccharides maltose, sucrose, and sugar alcohols erythritol, sorbitol, and mulch in that a good flavor can be efficiently imparted. Examples include toll and inositol. Two or more such components may be mixed and used. Preferably, glucose, fructose, galactose, which are sugars having 6 or less carbon atoms and monosaccharides, and erythritol, sorbitol, and inositol, which are sugar alcohols, can be exemplified, and a good richness suitable for cooked foods can be obtained. And most preferably inositol.

In the present invention, inositol can be used regardless of the raw material of origin. Examples include rice bran-derived, corn-derived, and synthetically obtained inositol. It is preferably derived from rice bran or corn, and more preferably derived from rice bran.

The oil and fat composition of the present invention contains sugar, and the sugar content is preferably 2 ppm by weight to 1500 ppm by weight, more preferably 10 ppm by weight to 500 ppm by weight, still more preferably 10 ppm by weight to ppm. It is 300 ppm by weight, most preferably 10 ppm by weight to 150 ppm by weight. If it is less than 2 ppm by weight, the effect of improving the flavor is insufficient, which is not preferable. Even if it is added in an amount exceeding 1500 ppm by weight, the flavor improving effect may not be enhanced to the extent corresponding to the added amount, which is not preferable.

The fat and oil composition of the present invention preferably has sugars dispersed in the fats and oils and is uniformly dispersed, more preferably the sugars are water-soluble, and more preferably dissolved in an aqueous solution. Contains the sugar added in.

The fat and oil composition of the present invention contains the above-mentioned sugar, but may contain other additives for the purpose of imparting flavor. Examples of other additives include components derived from rice crude oil and sesame crude oil, oil-soluble components and water-soluble components derived from rice crude oil and sesame crude oil can be used, and oryzanol can be exemplified as the oil-soluble component. In addition, various water-soluble components and oil-soluble components other than rice crude oil, rice bran, and components derived from defatted rice bran can be used for the purpose of imparting flavor.

In the method for obtaining the fat and oil composition of the present invention, it is preferable to add sugar to the fat and oil in a solution state by adding the sugar to the fat and oil because it can be efficiently and homogeneously dispersed in the fat and oil. For example, in order to obtain an oil / fat composition containing inositol, which is a sugar, a specified amount of a 1% inositol aqueous solution is added to an oil / fat heated to 70 ° C., and the temperature is 50 to 180 ° C., 0.1 kPa to 13 kPa. An oil / fat composition containing inositol can be obtained by treating under reduced pressure for 15 minutes to 1 hour with stirring to sufficiently dehydrate the mixture. In addition to the above method, if there is a method of dispersing inositol crystals in fats and oils so as not to precipitate crystals, an emulsifier may be used in that case.

The oil and fat composition of the present invention may use an emulsifier in order to efficiently contain the active ingredient of the present invention. The emulsifier is not particularly limited as long as it is an emulsifier having a W / O type emulsifying action, and polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and the like can be used. As a preferred emulsifier, polyglycerin condensed ricinoleic acid ester can be used. Examples include commercially available Poem PR-100 and Poem PR-300 manufactured by RIKEN Vitamin Co., Ltd., SY Glister CRS-75 and SY Glister CR-ED manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., and Sunsoft 818H manufactured by Taiyo Kagaku Co., Ltd. can. The content of the emulsifier in the oil / fat composition is preferably 4 times or less, more preferably 3 times or less the content of the component derived from defatted rice bran. If the emulsifier exceeds 4 times the sugar content, it is inefficient in comparison with the obtained effect, which is not preferable. In addition, an unfavorable flavor derived from an emulsifier may be felt, which is not preferable.

The types of fats and oils that can be used in the fats and oils composition of the present invention are not particularly limited, but they can be appropriately selected from commonly used edible fats and oils. Soybean oil, rapeseed oil, corn oil, cotton seed oil, peanut oil, sunflower oil, rice cake oil, Benibana oil, saflower oil, olive oil, sesame oil, sesame oil, grape seed oil, flaxseed oil, palm oil, palm oil, palm kernel oil, etc. Examples of vegetable fats and oils and animal fats such as beef fats and pork fats are used, and if necessary, processed fats and oils that have been separated, hydrogenated, ester-exchanged, etc. may be used alone or in combination thereof. Preferred are soybean oil, rapeseed oil, corn oil, sunflower oil and palm oil. Processed fats and oils of such fats and oils can also be used, and combinations thereof may be used. A wide range of fats and oils can be applied, from liquid oils to fats and oils with a high melting point.

The oil and fat composition of the present invention is characterized by having a good rich taste. The oil and fat composition of the present invention can be suitably used for applications in which rice oil or sesame oil is used, or for foods in which rice oil or sesame oil is used, but is not limited to such applications or foods, and has a good flavor. It can also be used for oil and fat compositions and foods that require a rich taste. Preferred foods are snack foods and rice crackers in which good richness is emphasized, but the use is not limited, but the heating process is not limited, such as margarine, shortening, and kneading, in which good richness is useful as a characteristic of foods. It can be suitably used in foods that have passed through. In addition to the usage as frying oil such as potato chips, hail, and tempura, cooking means to knead the oil and fat composition of the present invention into confectionery dough like butter and bake it, and to put the oil and fat composition on the surface of food. Examples include foods for oven frying that are sprayed and baked in an oven, and frozen foods that contain an oil / fat composition in the food to increase the range.

As a method for producing a food product using the oil and fat composition of the present invention, a known method can be used. To exemplify a method for producing potato chips, which is a snack confectionery, potatoes are sliced thinly and then exposed to water to wash away the sugar on the surface. A potato chip having a good richness can be obtained by sufficiently removing water and frying at 170 ° C. for 2 minutes using the oil / fat composition of the present invention. Further, exemplifying a method for producing rice crackers, glutinous rice and glutinous rice are steamed, kneaded, molded, and dried, and then fried using the oil and fat composition of the present invention to have a good rich taste. You can get rice crackers such as hail and fried rice crackers.

As described above, by using the oil / fat composition of the present invention, the flavor of food can be improved and a good richness can be imparted. In potato chips and rice confectionery, which are snack confectionery, there is a tendency that rice bran oil and edible oils and fats containing rice oil are used and the characteristic flavor derived from rice oil obtained by frying is preferred. By using the above fats and oils composition, a good flavor can be obtained even if the amount of rice oil blended is reduced or rice oil is not used.

Examples of the present invention will be shown below, and the present invention will be described in more detail. In the example,% and part mean the weight standard.

[Preparation of fat and oil composition A]
Inositol (manufactured by Tsukino Food Industry Co., Ltd., trade name: inositol (derived from rice bran), purity: 97% or more) is added to water to prepare a 1% inositol-containing aqueous solution. Next, 0.5 part by weight of an aqueous solution containing 1% inositol was added to 100 parts by weight of palm olein (manufactured by Fuji Oil Co., Ltd., trade name: Univer 100N) heated to 50 ° C., and mixed, and mixed at 60 ° C., 1.6 kPa. Under the reduced pressure condition of (12 torr), dehydration treatment was carried out for 30 minutes with stirring. After dehydration treatment, TOYO No. Filtration was performed with 5C filter paper (equivalent to 1 μm) to obtain palm olein containing 16.1 wt ppm of inositol. 31.1 parts of such inositol-containing palm olein, 43.9 parts of inositol-free palm olein, and 25 parts of rice oil (manufactured by Fuji Oil Co., Ltd., trade name: edible rice bran oil) are mixed, and the inositol content is 5.0. An oil / fat composition A having a weight of ppm was obtained.

[Preparation of fat and oil composition B]
Inositol (manufactured by Tsukino Food Industry Co., Ltd., trade name: inositol (derived from rice bran), purity: 97% or more) is added to water to prepare a 1% inositol-containing aqueous solution. Next, 0.003 parts of an emulsifier (Poem PR-100 manufactured by RIKEN Vitamin Co., Ltd.) was added to 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C. to dissolve it, and 1% inositol was dissolved. After adding 0.15 parts of the contained aqueous solution, stirring was performed at 10000 rpm for 10 minutes with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Then, under reduced pressure conditions of 50 ° C. and 1.6 kPa (12 torr), the fat and oil having an inositol content of 15 wt ppm obtained by dehydration treatment for 30 minutes with stirring was used as it was without adding other edible fats and oils. Was used as the fat and oil composition B.

[Preparation of fat and oil composition C]
Inositol (manufactured by Tsukino Food Industry Co., Ltd., trade name: inositol (derived from rice bran), purity: 97% or more) is added to water to prepare a 1% inositol-containing aqueous solution. Next, 0.02 part of an emulsifier (Poem PR-100 manufactured by RIKEN Vitamin Co., Ltd.) was added to 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C. to dissolve it, and 1% inositol was dissolved. After adding 1.0 part of the contained aqueous solution, stirring was performed at 10000 rpm for 10 minutes with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Then, under reduced pressure conditions of 50 ° C. and 1.6 kPa (12 torr), the fat and oil having an inositol content of 100 wt ppm obtained by dehydration treatment for 30 minutes with stirring was used as it was without adding other edible fats and oils. Was used as the fat and oil composition C.

[Preparation of fat and oil composition D]
Inositol (manufactured by Tsukino Food Industry Co., Ltd., trade name: inositol (derived from rice bran), purity: 97% or more) is added to water to prepare a 1% inositol-containing aqueous solution. Next, 0.06 part of an emulsifier (Poem PR-100 manufactured by RIKEN Vitamin Co., Ltd.) was added to 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C. to dissolve it, and 1% inositol was dissolved. After adding 3.0 parts of the contained aqueous solution, stirring was performed at 10000 rpm for 10 minutes with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Then, under reduced pressure conditions of 50 ° C. and 1.6 kPa (12 torr), the fat and oil having an inositol content of 300 wt ppm obtained by dehydration treatment for 30 minutes with stirring was used as it was without adding other edible fats and oils. Was used as the fat and oil composition D.

[Preparation of fat and oil composition E]
Glucose (manufactured by Kishida Chemical) is added to water and dissolved to prepare a 1% glucose-containing aqueous solution. Next, 0.003 parts of an emulsifier (Poem PR-100 manufactured by RIKEN Vitamin Co., Ltd.) was added to 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C. to dissolve it, and 1% glucose was dissolved. After adding 0.15 parts of the contained aqueous solution, stirring was performed at 10000 rpm for 10 minutes with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Then, under reduced pressure conditions of 50 ° C. and 1.6 kPa (12 torr), the fat and oil having a glucose content of 15 wt ppm obtained by dehydration treatment for 30 minutes with stirring was used as it was without adding other edible fats and oils. Was used as the fat and oil composition E.

[Preparation of fat and oil composition F]
Maltitol (manufactured by Kishida Chemical Co., Ltd.) is added to water and dissolved to prepare a 1% maltitol-containing aqueous solution. Next, 0.003 parts of an emulsifier (Poem PR-100 manufactured by RIKEN Vitamin Co., Ltd.) was added to 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C. to dissolve it, and 1% glucose was dissolved. After adding 0.15 parts of the contained aqueous solution, stirring was performed at 10000 rpm for 10 minutes with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Then, under reduced pressure conditions of 50 ° C. and 1.6 kPa (12 torr), dehydration treatment was carried out for 30 minutes with stirring, and the fat and oil having a maltitol content of 15 wt ppm was added as it was and other edible fats and oils were added. It was used as the fat and oil composition F without dehydration.

[Preparation of fat and oil composition G]
0.5 parts of rice bran-derived unsaponifiable matter (manufactured by Tsukino Food Industry Co., Ltd., trade name: lysterol ester) with respect to 100 parts by weight of mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C. Was added and used as the oil and fat composition G.

<Heat treatment method for fats and oils>
Each fat composition was heated at 180 ° C. for 1 hour.
<Method of evaluating the flavor of fats and oils>
The flavor of fats and oils was evaluated by 10 panelists according to the following criteria. Passed "△" or higher.
"×" No effect to add richness "△" Has effect to add richness "○" Excellent effect to add richness "◎" Very good effect to add richness

<How to make potato chips>
The potatoes were sliced to a thickness of 0.5 mm and then exposed to water for 30 minutes. It was thoroughly drained and fried in each frying oil at 180 ° C. for 2 minutes to obtain potato chips.

<Potato chip evaluation method>
Evaluation was made by 10 panelists according to the following criteria. Passed "△" or higher.
"×" No effect to add richness "△" Has effect to add richness "○" Excellent effect to add richness "◎" Very good effect to add richness

[Comparative Example 1]
According to the above-mentioned heat treatment method for fats and oils, the fats and oils were heated using 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil, and evaluated according to the above-mentioned evaluation method of fats and oils. The results are summarized in Table 1.

[Comparative Example 2]
According to the above-mentioned heat treatment method for fats and oils, 50 parts by weight of a mixed oil of 50 parts of palm olein and 50 parts of rice oil was used to heat the fats and oils, and the evaluation was performed according to the above-mentioned evaluation method for fats and oils. The results are summarized in Table 1.

[Example 1]
The fats and oils were heated using the fats and oils composition A according to the above-mentioned heat treatment method for fats and oils, and evaluated according to the above-mentioned evaluation method for fats and oils. The results are summarized in Table 1.

[Example 2]
The fats and oils were heated using the fats and oils composition B according to the above-mentioned heat treatment method for fats and oils, and evaluated according to the above-mentioned evaluation method for fats and oils. The results are summarized in Table 1.

[Example 3]
The fats and oils were heated using the fats and oils composition C according to the above-mentioned heat treatment method for fats and oils, and evaluated according to the above-mentioned evaluation method for fats and oils. The results are summarized in Table 1.

[Example 4]
The fats and oils were heated using the fats and oils composition D according to the above-mentioned heat treatment method for fats and oils, and evaluated according to the above-mentioned evaluation method for fats and oils. The results are summarized in Table 1.

[Example 5]
The fats and oils were heated using the fats and oils composition E according to the above-mentioned heat treatment method for fats and oils, and evaluated according to the above-mentioned evaluation method for fats and oils. The results are summarized in Table 1.

[Example 6]
The fats and oils were heated using the fats and oils composition F according to the above-mentioned heat treatment method for fats and oils, and evaluated according to the above-mentioned evaluation method for fats and oils. The results are summarized in Table 1.

[Comparative Example 3]
The fats and oils were heated using the fats and oils composition G according to the above-mentioned heat treatment method for fats and oils, and evaluated according to the above-mentioned evaluation method for fats and oils. The results are summarized in Table 1.

[Comparative Example 4]
The fat and oil composition B was used for evaluation without heating the fat and oil according to the above-mentioned fat and oil evaluation method. The results are summarized in Table 1.

(Discussion in Table 1)
Comparative Example 1 was rejected due to its weak richness.
Examples 1 to 6 were given a rich taste and passed. Among them, Examples 2 to 5 had a more preferable rich taste. In Example 2 and Example 3, the same rich taste as in Comparative Example 2 was obtained.
Comparative Examples 3 and 4 were unacceptable.

[Comparative Example 5]
According to the above-mentioned method for producing potato chips, 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil was prepared as frying oil, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 2.

[Comparative Example 6]
According to the above-mentioned method for producing potato chips, 100 parts by weight of a mixed oil of 50 parts of palm olein and 50 parts of rice oil was prepared as frying oil, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 2.

[Example 7]
According to the above-mentioned method for producing potato chips, the fat and oil composition A was used for frying oil to prepare potato chips, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 2.

[Example 8]
According to the above-mentioned method for producing potato chips, the fat and oil composition B was used for frying oil to prepare potato chips, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 2.

[Example 9]
According to the above-mentioned method for producing potato chips, the fat and oil composition C was used for frying oil to prepare potato chips, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 2.

[Example 10]
According to the above-mentioned method for producing potato chips, the fat and oil composition D was used for frying oil to prepare potato chips, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 2.

[Example 11]
According to the above-mentioned method for producing potato chips, the fat and oil composition E was used in frying oil to prepare potato chips, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 2.

[Example 12]
According to the above-mentioned method for producing potato chips, the fat and oil composition F was used for frying oil to prepare potato chips, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 2.

[Comparative Example 7]
According to the above-mentioned method for producing potato chips, the fat and oil composition G was used for frying oil to prepare potato chips, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 2.

(Discussion in Table 2)
Comparative Example 5 was rejected due to its weak richness.
Examples 7 to 12 were given a rich taste and passed. Among them, Examples 8 to 10 had a more preferable rich taste. In Example 8 and Example 9, the same rich taste as in Comparative Example 6 was obtained.
Comparative Example 7 was unacceptable.

[Preparation of fat and oil composition H]
Add corn-derived inositol (manufactured by Shikishima Starch Manufacturing Co., Ltd., purity: 97% or more) to water to prepare a 1% inositol-containing aqueous solution. Next, 0.003 parts of an emulsifier (Poem PR-100 manufactured by RIKEN Vitamin Co., Ltd.) was added to 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C. to dissolve it, and 1% inositol was dissolved. After adding 0.15 parts of the contained aqueous solution, stirring was performed at 10000 rpm for 10 minutes with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Then, under reduced pressure conditions of 50 ° C. and 1.6 kPa (12 torr), the fat and oil having an inositol content of 15 wt ppm obtained by dehydration treatment for 30 minutes with stirring was used as it was without adding other edible fats and oils. Used as oil and fat composition H.

[Preparation of fat and oil composition I]
Synthetic inositol (manufactured by Fluka, purity: 99% or more) is added to water to prepare a 1% inositol-containing aqueous solution. Next, 0.003 parts of an emulsifier (Poem PR-100 manufactured by RIKEN Vitamin Co., Ltd.) was added to 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C. to dissolve it, and 1% inositol was dissolved. After adding 0.15 parts of the contained aqueous solution, stirring was performed at 10000 rpm for 10 minutes with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Then, under reduced pressure conditions of 50 ° C. and 1.6 kPa (12 torr), the fat and oil having an inositol content of 15 wt ppm obtained by dehydration treatment for 30 minutes with stirring was used as it was without adding other edible fats and oils. Used as oil and fat composition I.

[Preparation of fat and oil composition J]
Add corn-derived inositol (manufactured by Shikishima Starch Manufacturing Co., Ltd., purity: 97% or more) to water to prepare a 1% inositol-containing aqueous solution. Next, 0.02 part of an emulsifier (Poem PR-100 manufactured by RIKEN Vitamin Co., Ltd.) was added to 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C. to dissolve it, and 1% inositol was dissolved. After adding 1.0 part of the contained aqueous solution, stirring was performed at 10000 rpm for 10 minutes with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Then, under reduced pressure conditions of 50 ° C. and 1.6 kPa (12 torr), the fat and oil having an inositol content of 100 wt ppm obtained by dehydration treatment for 30 minutes with stirring was used as it was without adding other edible fats and oils. Used as oil and fat composition J.

[Preparation of fat and oil composition K]
Synthetic inositol (manufactured by Fluka, purity: 99% or more) is added to water to prepare a 1% inositol-containing aqueous solution. Next, 0.02 part of an emulsifier (Poem PR-100 manufactured by RIKEN Vitamin Co., Ltd.) was added to 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C. to dissolve it, and 1% inositol was dissolved. After adding 1.0 part of the contained aqueous solution, stirring was performed at 10000 rpm for 10 minutes with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Then, under reduced pressure conditions of 50 ° C. and 1.6 kPa (12 torr), the fat and oil having an inositol content of 100 wt ppm obtained by dehydration treatment for 30 minutes with stirring was used as it was without adding other edible fats and oils. Was used as the fat and oil composition K.

[Example 13]
The fats and oils were heated using the fats and oils composition H according to the above-mentioned heat treatment method for fats and oils, and evaluated according to the above-mentioned evaluation method for fats and oils. The results are summarized in Table 3.

[Example 14]
The fats and oils were heated using the fats and oils composition I according to the above-mentioned method for heat-treating fats and oils, and evaluated according to the above-mentioned method for evaluating fats and oils. The results are summarized in Table 3.

[Example 15]
The fats and oils were heated using the fats and oils composition J according to the above-mentioned heat treatment method for fats and oils, and evaluated according to the above-mentioned evaluation method for fats and oils. The results are summarized in Table 3.

[Example 16]
The fats and oils were heated using the fats and oils composition K according to the above-mentioned heat treatment method for fats and oils, and evaluated according to the above-mentioned evaluation method for fats and oils. The results are summarized in Table 3.

[Example 17]
According to the above-mentioned method for producing potato chips, the fat and oil composition H was used in frying oil to prepare potato chips, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 3.

[Example 18]
According to the above-mentioned method for producing potato chips, the fat and oil composition I was used in frying oil to prepare potato chips, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 3.

[Example 19]
According to the above-mentioned method for producing potato chips, a potato chip was prepared by using the oil / fat composition J in frying oil, and evaluated according to the above-mentioned evaluation method. The results are summarized in Table 3.

[Example 20]
According to the above-mentioned method for producing potato chips, the fat and oil composition K was used for frying oil to prepare potato chips, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 3.

(Discussion in Table 3)
In Examples 13 to 16, a rich taste was imparted, which was a preferable rich taste.
In Examples 17 to 20, the obtained potato chips were also imparted with a rich taste, which was a preferable rich taste.

According to the present invention, an oil / fat composition having a good richness can be obtained by a simple method, and by using such an oil / fat composition, a food having a good richness can be provided.

Claims (9)

A fat or oil composition for enhancing the richness of a cooked fat or oil or a cooked food containing one or more sugars selected from sugars having 12 or less carbon atoms and sugar alcohols. The oil / fat composition according to claim 1, wherein the sugar content is 2 ppm by weight or more and 1500 ppm by weight or less. The fat or oil composition according to claim 1 or 2, wherein the sugar is water-soluble. The oil / fat composition according to any one of claims 1 to 3, wherein the sugar has 6 or less carbon atoms. The oil / fat composition according to any one of claims 1 to 4, wherein the sugar is inositol. The oil / fat composition according to any one of claims 1 to 5, which is for cooking. A cooked food containing the oil / fat composition according to any one of claims 1 to 6. The cooked food according to claim 7, which is a snack food or rice cracker. A method for enhancing the richness of a cooked fat or oil or a cooked food using the fat or oil composition according to any one of claims 1 to 6.