JP2015146759A - Oil composition with butter-like flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fat composition having the flavor inherent to butter, which contains a mixture of flavor components.SOLUTION: The fat composition contains a mixture of flavor components within prescribed concentrations ranges, respectively, including 1.88 to 752 ppm of δ-dodecalactone, 13.47 to 5,386 ppm of acetaldehyde, 0.1 to 39 ppm of methylbutanoate, and 0.04 to 16 ppm of heptanal. Consequently, an excellent butter-like flavor can be imparted to the fat composition. The fat composition having the flavor inherent to butter can be thus obtained.

Description

The present invention relates to an oil and fat composition having a butter-like flavor and a method for producing the same.

Conventionally, butter has been widely used as confectionery, bread making and cooking fats and oils. Compared with margarine, butter has a flavor advantage of “deliciousness”, but on the other hand, it has a problem of physical properties such as high price compared with margarine and poor spread property at low temperature. Therefore, margarine having excellent plasticity is often used instead of butter. However, since margarine is inferior in flavor to butter, butter compound margarine (hereinafter abbreviated as compound margarine) exists to compensate for the disadvantages of butter and margarine. However, even the compound margarine is actually less satisfying in flavor than butter. There are many cases of analyzing the aroma component of butter, but the results of these analyzes differed greatly depending on the method of analyzing the aroma component, so it was difficult to reproduce the composition of butter artificially.
As a method for producing an oil and fat composition having a butter flavor, a method of adjusting the pH of an aqueous phase and adding fermentation butter is known (Patent Document 1). Moreover, the thing which aimed at the improvement of the flavor of margarine by containing a starter fermentation bacterium distillate, a culture concentrate for fermentation butter, etc. is known (patent document 2). In addition, a water-in-oil emulsified fat containing milk fat has been proposed (Patent Document 3).

Japanese Patent No. 3916317 JP 2002-345403 A JP 2006-34102 A

Although the flavor of margarine is improved by the method disclosed in Patent Document 1 or Patent Document 2, the flavor shifts in the direction of sourness. In Japan, non-fermented sweet butter is the mainstream, and sour flavor is not well-recognized as butter-like flavor because it is not well-recognized as butter flavor. Moreover, the method of containing the milk fat content disclosed by patent document 3 has acquired the flavor by containing milk fat content highly, and when milk fat is reduced, the fault that the flavor will become weak accordingly. Therefore, it cannot be said that there is a sufficient effect for the purpose of substituting with an inexpensive oil and fat composition as an effect of replacing butter.

The object of the present invention is to solve the above-mentioned problems of the prior art and to provide an oil and fat composition having a butter-like flavor.

As a result of diligent research aimed at solving the above-mentioned problems, the present inventors have found that a specific buttery component can be included in the oil and fat composition to impart a good butter-like flavor, and the present invention has been completed. I came to let you.
That is, the present invention includes the following aspects.
(1) A fragrance component mixed fat composition containing 1.88 ppm to 752 ppm of δ-dodecalactone, 13.47 ppm to 5,386 ppm of acetaldehyde, 0.1 ppm to 39 ppm of methylbutanoate, and 0.04 ppm to 16 ppm of heptanal.
(2) In addition to the above (1), decanoic acid is 6.37 ppm to 2,546 ppm, δ-decalactone is 1.09 ppm to 437 ppm, δ-octalactone is 0.10 ppm to 38.4 ppm, and nonanal is 0.05 ppm to A fragrance component mixed fat composition containing 20.6 ppm, 4-nonanone 0.01 ppm to 3 ppm, and ethyl acetate 5.46 ppm to 2,183 ppm.
(3) In addition to (2) above, 0.02 ppm to 9.4 ppm of ethyl decanoate, 0.02 ppm to 6.4 ppm of γ-octalactone, 0.03 ppm to 10.6 ppm of methyl 2-methylbutyrate, 4 -Ethylacetophenone 0.01ppm-3.6ppm, Methyldecanoate 0.03ppm-12.6ppm, Octanal 0.01ppm-3.2ppm, γ-dodecalactone 0.30ppm-118ppm, γ-undecalactone 0.10ppm-38ppm, γ-decalactone 0.08 ppm to 32.2 ppm, δ-tetradecalactone 0.38 ppm to 152 ppm, δ-undecalactone 0.1 ppm to 38 ppm, ethyl butyrate 0.01 ppm to 2.8 ppm, 2-hexanol 0.04 ppm to 15.6 Aroma component mixed fat composition containing ppm.

According to the present invention, an oil or fat composition having a butter-like flavor can be provided.

Hereinafter, the present invention will be described in detail.
The aroma component critical to the butteriness of the oil and fat composition of the present invention was identified as follows.
First, using butter as a raw material, an organic oil extraction and column chromatography were used to extract an essential oil consisting only of aroma components. And the component ratio of the fragrance | flavor component in a butter was analyzed by quantifying the fragrance | flavor component contained in essential oil by gas chromatography, and content of 64 components was specified.

The obtained fragrance components were selected by the Lod and QDA methods (quantitative descriptive analysis method). As shown in Equation 1, Lod is obtained by dividing the concentration of each component at the optimal concentration of odor perception of food aroma by the detection threshold of each compound, and quantifying the odor contribution at the optimal concentration of food aroma. To do. As a result of Equation 1, when Lod ≧ 1, it means that a certain component is present in the food at or above the detection threshold at the food recognition threshold, so that the component of Lod ≧ 1 can feel an odor at the optimal concentration Thus, selection and estimation of characteristic aroma components can be performed. In the present invention, after determining the optimum concentration of butter in a sensory evaluation using a scale evaluation method, analysis of aroma characteristics by quantitative descriptive analysis, and selection and estimation of characteristic aroma components by Lod Among the 64 components that are fragrance components in butter, the components with a particularly high contribution rate were identified.

(Formula 1)
Lod ＝ Cr / Tcd
Cr: Concentration (ppm) of each component at the optimal concentration of odor perception of food aroma
= Peak area ratio of each compound (%) x Optimum concentration of olfactory perception (ppm) x 10 ^-2
Tcd: Detection threshold for each component (ppm)

In the scale evaluation method, the panel was first scented with the scent of butter itself, and then the butter essential oil solution diluted with various concentrations of butter essential oil was presented, and the similarity to butter aroma was shown on the line scale. The results were statistically analyzed by the two-way method. The optimum concentration of butter aroma was 1,000 ppm, and the lowest concentration that was not significantly different from the optimum concentration of butter aroma was 100 ppm. Therefore, there was no statistically significant difference between 50 ppm and 20,000 ppm, suggesting that the same aroma characteristics are exhibited. Therefore, it can be presumed that the aroma characteristic common to the above range is an indispensable characteristic for showing the scent of butter.
Here, each aroma characteristic of butter essential oil aqueous solution prepared to 1,000 ppm and 100 ppm was compared and analyzed by QDA method. The flow of the QDA method was as follows. First, a panel of six people smelled each sample and asked them to freely describe the quality and image of the odor. The 30 words were collected into 7 expression terms by discussion, and the odor intensity for each expression term was evaluated by 20 panels using an evaluation scale method. The results were statistically analyzed by the two-way method.

The results of the QDA method show that there is no significant difference in odor quality between the four characteristic terms of “butter-like, milky, sweetness (milk-like sweetness), and mellowness (creamy)” in both samples. It was found that it has the odor characteristic. In addition, these four kinds of characteristics increase in proportion to the concentration because the odor intensity is almost the same, although there is a slight difference compared to 1,000 ppm, which is 10 times more concentrated than 100 ppm. It is thought that it is not the characteristic to do. Therefore, in order to show the four odor characteristics of “butter-like, milky feeling, sweetness (milky sweetness), and mellowness (creamy)”, the top 1 to 23 components of Lod are in concentrations of 100ppm to 1,000ppm. The existence was suggested to be a very important factor. Therefore, we calculated the Lod value at 100 ppm, which was suggested to show similar aroma characteristics with no statistical significance at 1,000 ppm, and selected characteristic aroma components at the necessary optimum limit indicating butter aroma. As a result of calculating the Lod value (Lod 100) at 100 ppm, the components satisfying Lod 100 ≧ 1 were 23 components out of 64 components, and these compounds were found to be components contributing to the butter aroma. Table 1 shows the Lod values (Lod 100) of 23 components. Although there was no significant difference, it was confirmed that the level of 100 ppm to 3,000 ppm resembles butter in flavor than 10,000 ppm.

Recent studies have reported that when multiple aroma components are mixed, interaction occurs, causing mixing inhibition and synergistic effects. Therefore, in order to identify the component that actually contributes in the complex fragrance, we decided to measure the characteristics of each component in the multi-component system by cumulative test. Cumulative test is a method for measuring the threshold of compounds in a multi-component system. The components of higher Lod are blended at a content ratio in butter essential oil and diluted to 100 ppm. Was used as a diluting solution when measuring. That is, the threshold was measured for each fragrance component other than δ-dodecalactone, which is the highest in Table 1.

As shown in Table 2, Lod 100 was recalculated using the threshold value in the multi-component system, and the contribution ratio of each compound to the butter aroma in the composite aroma was determined. Since the Lod value of acetaldehyde, methyl butanoate, and heptanal is Lod 100 ≧ 1 in a multi-component system, these three components are particularly affected by the smell of other components even in complex fragrances. It was suggested that it is a component that can exhibit its unique aroma characteristics without being revealed. The butter scent is the first δ-dodecalactone creamy and oily peach-like scent of Lod and the acetaldehyde grassy and fruity sweetness that forms the basic odor, methylbutanone and heptanal fruits The buttery fragrance is characterized by a combination of fragrance characteristics such as sweetness, fermented odor, and oiliness. In addition, as a result of calculating the Lod value (Lod 1,000) in the multi-component system at the optimum concentration of 1,000 ppm, the number of components having a Lod value of 1 or more was increased by 6 components at 1,000 ppm compared to when 100 ppm. From the Lod values (Lod 1,000) shown in Table 2, it can be seen that acetaldehyde, methylbutanoate, and heptanal have a considerably high contribution rate. Concentration of aromatic component from 1,000ppm, decanoic acid (decanoic acid), δ-decalactone (δ-decalactone), δ-octalactone (δ-octalactone), nonanal (nonanal), 4-nonanone (4-nonanone) The contribution of ethyl acetate can enhance the butter-like scent.
Here, δ-dodecalactone, which forms the basic skeleton of butter flavor, and four components, which are three components satisfying Lod 100 ≧ 1 when the concentration of the aroma component is 100 ppm, are classified into Group A (δ-dodecalactone, acetaldehyde, Methyl butanoate, heptanal). In addition, at 1,000 ppm, the six components obtained by removing the group A from the components satisfying Lod 1,000 ≧ 1 are group B (decanoic acid, δ-decalactone, δ-octalactone, nonanal, 4-nonanone, ethyl acetate). To do. Among the 23 components exhibiting Lod ≧ 1 in the aqueous solution shown in Table 1, 13 components not belonging to Group A and Group B were classified into Group C (ethyl decanoate, γ-octalactone (γ- octalactone), methyl 2-methyl butyrate, 4-ethlacetophenone, methyl decanoate, octanal, γ-dodecalactone , Γ-undecalactone, γ-decalactone, δ-tetradecalactone, δ-undecalactone, ethyl butyrate, 2-hexanol).
When the 23 components A, B, and C classified as described above are compared, the contribution in the butter flavor is higher in the order of A group> B group> C group.

The oils and fats used in the present invention may be any of vegetable oils and animal oils and fats as long as they are usually used for food. For example, milk fat, beef tallow, pork fat, soybean oil, cottonseed oil, rice oil, corn oil, palm Examples thereof include oil, palm oil, cacao butter, and the like, which are used alone or in combination, cured, fractionated and transesterified, or in combination of two or more. In the present invention, it is possible to add milk fat, but milk fat is not essential, and it is possible to give a butter-like flavor without problems even if it is used in an amount of 80% by weight or less in the oil.

In order to obtain the oil and fat composition of the present embodiment, the oil and fat described above is used as the oil phase, and one aqueous phase dissolves whole milk powder, skim milk powder, buttermilk powder, whey powder, salt, etc. in water. Adjust it. The amount of salt added is desirably such that the final salt content is 2% or less.
After mixing the oil layer and the aqueous phase, the flowing compound is added to the mixture, but δ-dodecalactone in the fat composition is 1.88 ppm to 752 ppm, acetaldehyde is 13.47 ppm to 5,386 ppm, and methylbutanoate is 0.10 ppm to 39 ppm. , Heptanal is added so as to be 0.04 ppm to 16 ppm. More preferably, δ-dodecalactone in the fat and oil composition is added so as to be 1.88 ppm to 188 ppm, acetaldehyde is 13.47 ppm to 1,347 ppm, methylbutanoate is 0.10 ppm to 9.8 ppm, and heptanal is 0.04 ppm to 4 ppm. In general, the aroma component of the oil / fat composition is familiar with the growth of the oil / fat crystals and is stable in about two weeks. It has been found that when any one of the above four types of fragrance components is below the lower limit value or higher than the upper limit value, it becomes difficult to feel the butteriness.

In the oil and fat composition of this embodiment, it is also possible to use the flavors normally used for an oil and fat composition. For example, raw milk, skim milk, whole milk powder, skimmed milk powder, whey, fresh cream, cheese, yogurt, butter, buttermilk or a concentrated product of these, lipolytic enzyme, proteolytic enzyme, glycolytic enzyme The flavor which combined the 1 type (s) or 2 or more types of what was used can be mentioned. These compounding ratios are 0.01 to 10 weight% with respect to 100 weight% of fats and oils, More desirably, it is the range of 0.05 to 5 weight%. If the blending ratio is less than 0.01% by weight, a sufficient flavor cannot be obtained, and even if blending exceeds 10% by weight, the effect reaches a peak.

Examples of the present invention will be described in detail below, and comparative examples will be shown to clarify the effects of the present invention. However, an Example is one of the aspects of this invention, and this invention is not limited to an Example.

[Example 1]
An oil phase was prepared by blending 650 kg of soybean hardened oil (melting point: 32 ° C.). To this, an aqueous phase obtained by dissolving 20 kg of whole milk powder and 10 kg of sodium chloride in 350 kg of water was gradually added to form a mixture, and then heated at 80 ° C. for 10 minutes. To this, 10 ppm of δ-dodecalactone, 100 ppm of acetaldehyde, 10 ppm of methylbutanoate, and 1 ppm of heptanal were added, and then rapidly cooled and plasticized with a scraper-type cooler (Example product 1) Got.

[Example 2]
An oil phase was prepared by blending 850 kg of soybean hardened oil (melting point: 32 ° C.). To this, an aqueous phase obtained by dissolving 20 kg of whole milk powder and 10 kg of sodium chloride in 130 kg of water was gradually added to form a mixture, and then heated at 80 ° C. for 10 minutes. δ-dodecalactone 10 ppm, acetaldehyde 100 ppm, methylbutanoate 10 ppm, heptanal 1 ppm, decanoic acid 100 ppm, δ-decalactone 10 ppm, δ-octalactone 10 ppm, nonanal 5 ppm, 4-nonanone After adding 1 ppm and ethyl acetate to 100 ppm, the mixture was quenched and plasticized with a scraper-type cooler to obtain an oil and fat composition (Example product 2).

[Example 3]
An oil phase was prepared by blending 650 kg of soybean hardened oil (melting point: 32 ° C.). To this, an aqueous phase obtained by dissolving 20 kg of whole milk powder and 15 kg of sodium chloride in 350 kg of water was gradually added to form a mixture, and then heated at 80 ° C. for 10 minutes. Δ-dodecalactone is 10 ppm, acetaldehyde is 100 ppm, methylbutanoate is 10 ppm, heptanal is 1 ppm, decanoic acid is 100 ppm, δ-decalactone is 10 ppm, δ-octalactone is 10 ppm, nonanal is 5 ppm, 4- 1 ppm nonanone, 100 ppm ethyl acetate, 1 ppm ethyldecanoate, 2 ppm γ-octalactone, 3 ppm methyl 2-methylbutyrate, 0.5 ppm 4-ethylacetophenone, 1 ppm methyldecanoate, 1 ppm octanal Γ-dodecalactone 1 ppm, γ-undecalactone 1 ppm, γ-decalactone 5 ppm, delta-tetradecalactone 5 ppm, δ-undecalactone 1 ppm, ethyl butyrate 0.1 ppm, 2-hexanol 0.5 After the aroma component mixture composed of ppm was added, the mixture was quenched and plasticized with a scraper-type cooler to obtain an oil and fat composition (Example product 3).

[Comparative Example 1]
An oil phase was prepared by blending 850 kg of soybean hardened oil (melting point: 32 ° C.). To this, an aqueous phase obtained by dissolving 20 kg of whole milk powder and 10 kg of sodium chloride in 130 kg of water was gradually added to form a mixture, and then heated at 80 ° C. for 10 minutes. After adding δ-dodecalactone to 0.5 ppm (under), acetaldehyde to 100 ppm, methylbutanoate to 10 ppm and heptanal to 1 ppm, it was rapidly cooled and plasticized with a scraper-type cooler (comparative example) 1) was obtained.

[Comparative Example 2]
An oil phase was prepared by blending 850 kg of soybean hardened oil (melting point: 32 ° C.). To this, an aqueous phase obtained by dissolving 20 kg of whole milk powder and 10 kg of sodium chloride in 130 kg of water was gradually added to form a mixture, and then heated at 80 ° C. for 10 minutes. After adding δ-dodecalactone to 10 ppm, acetaldehyde to 100 ppm, methylbutanoate to 10 ppm, and heptanal to 30 ppm (over), it was rapidly cooled and plasticized with a scraper-type cooler (comparative product) 2) was obtained.

[Comparative Example 3]
An oil phase was prepared by blending 850 kg of soybean hardened oil (melting point: 32 ° C.). To this, an aqueous phase obtained by dissolving 20 kg of whole milk powder and 10 kg of sodium chloride in 130 kg of water was gradually added to form a mixture, and then heated at 80 ° C. for 10 minutes. δ-dodecalactone 10 ppm, acetaldehyde 100 ppm, methylbutanoate 10 ppm, heptanal 1 ppm, decanoic acid 100 ppm, δ-decalactone 10 ppm, δ-octalactone 10 ppm, nonanal 5 ppm, 4-nonanone After adding 1 ppm and ethyl acetate to 3 ppm (under), the mixture was quenched and plasticized with a scraper-type cooler to obtain an oil and fat composition (Comparative Example Product 3).

[Comparative Example 4]
An oil phase was prepared by blending 650 kg of soybean hardened oil (melting point: 32 ° C.). To this, an aqueous phase obtained by dissolving 20 kg of whole milk powder and 15 kg of sodium chloride in 350 kg of water was gradually added to form a mixture, and then heated at 80 ° C. for 10 minutes. Δ-dodecalactone is 10 ppm, acetaldehyde is 100 ppm, methylbutanoate is 10 ppm, heptanal is 1 ppm, decanoic acid is 100 ppm, δ-decalactone is 10 ppm, δ-octalactone is 10 ppm, nonanal is 5 ppm, 4- 1 ppm nonanone, 100 ppm ethyl acetate, 1 ppm ethyldecanoate, 2 ppm γ-octalactone, 3 ppm methyl 2-methylbutyrate, 0.5 ppm 4-ethylacetophenone, 1 ppm methyldecanoate, 1 ppm octanal Γ-dodecalactone 1 ppm, γ-undecalactone 100 ppm (over), γ-decalactone 5 ppm, delta-tetradecalactone 5 ppm, δ-undecalactone 1 ppm, ethyl butyrate 0.1 ppm, 2- After adding an aroma component mixture composed of 0.5 ppm of hexanol, the mixture was quenched and plasticized with a scraper-type cooler to obtain an oil / fat composition (Comparative Example Product 4).

[Test Example 1]
Sensory evaluation was carried out using Examples 1 to 3 and Comparative Examples 1 to 4. Examples 1 to 3 and Comparative Examples 1 to 4 were each applied to a toast of 60 people, and “butteriness” and “preference of butter flavor” when eaten were 1 to 5 points. Evaluation was performed by the five-stage absolute evaluation method. Table 3 shows the average score of the sensory evaluation results.

It was confirmed that the butteriness score increased in the order of Examples 1, 2, and 3, and the preference for butter flavor also increased. In the system in which the component content of some of the components contained in Group A as in Comparative Examples 1 and 2 does not exist within the scope of the present invention, since the butteriness is extremely reduced, the fragrance component contained in Group A It could be confirmed that the content of s within the predetermined range forms a butter-flavored skeleton. In Comparative Example 3 containing the fragrance component of Group B in addition to Group A, the butteriness is improved as compared to Example 1 containing only Group A, but all concentrations of the fragrance components of Group A and Group B are present. The butteriness was lower than Example 2 within the scope of the invention. Comparative Example 4 contains fragrance components of Group A, Group B, and Group C, but the concentration of some components is out of the scope of the present invention, so the butteriness value does not include Group C. It was equivalent to. Thus, the contribution degree of each group of aroma components estimated from Lod could be confirmed also in sensory evaluation. That is, the main components that form a butter-like flavor are Group A (δ-dodecalactone, acetaldehyde, methylbutanoate, heptanal), Group B (decanoic acid, δ-decalactone, δ-octalactone, nonanal, 4-nonanone, ethyl acetate), group C (ethyl decanoate is γ-octalactone, methyl 2-methylbutyrate, 4-ethylacetophenone, methyldecanoate, octanal, γ-dodecalactone, γ-undeca Lactone, γ-decalactone, delta-tetralactone, δ-undecalactone, ethyl butyrate, 2-hexanol), group A constitutes the basic flavor, and the butteriness is reinforced in the order of group B, group C This was also confirmed from sensory evaluation.

[Test Example 2]
The flavor behavior when the oil and fat composition of the example was used for breadmaking was evaluated. A bread was prepared. 250 g of strong powder, 17 g of sugar, 5 g of salt, 6 g of skim milk, 180 ml of water, 2.8 g of dry yeast, and 15 g of an oil / fat composition were added. The preparation was carried out by a manual method. Primary fermentation was performed at 28 ° C. for 70 minutes. Rounding, bench time 15 minutes, after forming, secondary fermentation was performed at 38 ° C. for 45 minutes. Firing was performed at 200 ° C. for 25 minutes. The obtained bread was crushed with a mixer, extracted with diethyl ether, combined with a SAFE device and a vacuum concentrator to extract the fragrance component, and then the fragrance component was quantified by GC-FID. The sensory evaluation was carried out in the same manner as in Test Example 1. The bread | pan using Example 1 and the bread | pan using the comparative example 1 were made into Example 4 and the comparative example 5, respectively as an oil-fat composition. Table 4 shows the average score of the sensory evaluation results.

When the oil content of the obtained bread was measured, Example 4 was 3.2% and Comparative Example 5 was 3.1%. In Example 4, the amount of the aroma component in the oil content falls within the range shown in the paragraph (0018), but in Comparative Example 5, it does not fall within the range. From the results of sensory evaluation, it was found that both the butteriness and the preference for butter flavor are reduced when the predetermined aroma component is not satisfied.

[Test Example 3]
Evaluation was performed when cookies were produced using the oil and fat compositions of the examples. 150 g of weak flour, 60 g of granulated sugar, 20 g of egg yolk, 2 drops of vanilla essence, and 100 g of an oil / fat composition were added. All ingredients are thoroughly mixed according to the normal cookie recipe sequence, wrapped in wraps and kept in a refrigerator for 2 hours. Then, it cut | disconnected to 5 cm x 5 cm x 0.5 cm, and baked at 170 degreeC for 15 minutes in oven. The cookie using Example 1 and the cookie using Comparative Example 1 as the fat and oil composition were designated as Example 5 and Comparative Example 6, respectively. Table 5 shows the average score of the sensory evaluation results.

When the oil content of the obtained cookie was measured, Example 5 was 51.2% and Comparative Example 6 was 50.9%. In Example 5, the amount of the aroma component in the oil content falls within the range shown in the paragraph (0018), but in Comparative Example 6, it does not fall within the range. Also in the case of cookies, the results of sensory evaluation showed that both the butteriness and the preference for butter flavor were reduced when the predetermined aroma components were not satisfied.

Claims (4)

An aromatic component mixed oil and fat composition containing 1.88 ppm to 752 ppm of δ-dodecalactone, 13.47 ppm to 5,386 ppm of acetaldehyde, 0.1 ppm to 39 ppm of methylbutanoate, and 0.04 ppm to 16 ppm of heptanal. In addition, Decanoic acid 6.37 ppm to 2,546 ppm, δ-decalactone 1.09 ppm to 437 ppm, δ-octalactone 0.10 ppm to 38.4 ppm, Nonanal 0.05 ppm to 20.6 ppm, 4-nonanone 0.01 ppm to 3 ppm, The fragrance component mixed oil / fat composition according to claim 1, comprising 5.46 ppm to 2,183 ppm of ethyl acetate. Furthermore, 0.02 ppm to 9.4 ppm of ethyl decanoate, 0.02 ppm to 6.4 ppm of γ-octalactone, 0.03 ppm to 10.6 ppm of methyl 2-methylbutyrate, 0.01 ppm to 3.6 ppm of 4-ethylacetophenone, 0.03 ppm to 12.6 ppm noate, 0.01 ppm to 3.2 ppm octanal, 0.30 ppm to 118 ppm γ-dodecalactone, 0.10 ppm to 38 ppm γ-undecalactone, 0.08 ppm to 32.2 ppm γ-decalactone, δ- The tetradecalactone is contained in an amount of 0.38 ppm to 152 ppm, δ-undecalactone is contained in an amount of 0.1 ppm to 38 ppm, ethyl butyrate is contained in an amount of 0.01 ppm to 2.8 ppm, and 2-hexanol is contained in an amount of 0.04 ppm to 15.6 ppm. Or the aromatic component mixed oil-fat composition of 2. The bread containing the fragrance component mixed oil composition according to any one of claims 1 to 3.