WO2024038524A1 - Fat/oil composition, food containing fat/oil composition, and method for suppressing clouding of fat/oil composition - Google Patents

Abstract

The present invention addresses the problem of providing: a fat/oil composition that contains a fat/oil containing a specific amount of medium-chain fatty acids among all constituent fatty acids, a glycerin fatty acid ester, and tocopherol and that has suppressed development of clouding; a food containing the fat/oil composition; and a method for suppressing clouding of the fat/oil composition.　The present invention is a fat/oil composition that contains 90-99.8 mass% of a fat/oil having a medium-chain fatty acid content of 70 mass% or more among all constituent fatty acids, 0.1-9.5 mass% of a glycerin fatty acid ester, and 0.002-0.3 mass% of tocopherol.

Description

Oil and fat compositions, foods containing oil and fat compositions, and methods for suppressing cloudiness of oil and fat compositions

The present invention relates to an oil and fat composition whose main component is an oil and fat containing a large amount of medium-chain fatty acids as a constituent fatty acid, a food containing the oil and fat composition, and a method for suppressing cloudiness of the oil and fat composition.

Elderly people and post-surgery patients cannot increase their food intake or have a limited amount of food, so it is important for them to consume small amounts of high-energy food. In order to increase the energy density per meal, it is effective to consume foods containing fats and oils that have a higher energy value than carbohydrates and proteins.
Among fats and oils, medium chain triglycerides (MCTs) are widely used as raw material fats and oils for foods for the elderly and post-surgery patients because they are easily digested and absorbed and can be easily converted into energy.

In facilities such as elderly facilities and nursing care facilities, it is necessary to control the calorie intake of each subject, so the necessary amount of fats and oils is added to each individual's prepared meals. Therefore, there is a demand for fats and oils that can be added later to adjust the calorie content. However, when fats and oils are added to foods with a high water content, separation of fats and oils tends to occur, so when eating, the separated fats and oils remain on the walls of dishes and drips (remaining juices), and the desired amount of fats and oils is obtained. There was a problem with not being able to take it.
In order to solve this problem, it was necessary to blend emulsifiers into fats and oils to improve compatibility with foods with a high water content. Quality problems arose, such as the oil and fat composition becoming cloudy. This clouding significantly occurred due to exposure to light.

Until now, oil and fat compositions for feeding aids for foods for people with swallowing and chewing difficulties that have a specific solid fat content (SFC) have been developed as oil and fat compositions that can be added later to the finished meal to adjust calories. things have been reported. However, there has been no report on how to solve the above clouding problem.

Japanese Patent Application Publication No. 2012-70722

In view of the above problems, the present invention contains oil and fat containing a specific amount of medium-chain fatty acids in all constituent fatty acids, a specific emulsifier (glycerin fatty acid ester), and tocopherol, and suppresses clouding that occurs over time. The present invention aims to provide an oil and fat composition, a food containing the oil and fat composition, and a method for suppressing cloudiness of the oil and fat composition.

The present inventor has found that the above problem can be solved by incorporating a specific amount of tocopherol into an oil or fat containing a specific amount of medium-chain fatty acids in all constituent fatty acids and an oil or fat composition containing a glycerin fatty acid ester. The present invention has been completed. Specifically, the present invention provides the following.

(1) 90 to 99.8 mass % of fats and oils with a medium chain fatty acid content of 70 mass % or more in all constituent fatty acids, 0.1 to 9.5 mass % of glycerin fatty acid ester, and 0.002 mass % of tocopherol. An oil and fat composition containing ~0.3% by mass.
(2) The oil or fat composition according to (1), wherein the oil or fat contains medium chain fatty acid triglyceride.
(3) The oil or fat composition according to (1) or (2), wherein the glycerin fatty acid ester contains a polyglycerin fatty acid ester.
(4) The oil and fat composition according to any one of (1) to (3), wherein the oil and fat composition is used for liquid food, food for the elderly, food for people with difficulty swallowing, or nursing care food. Oil and fat composition.
(5) A food containing the oil and fat composition according to any one of (1) to (4).
(6) The food according to (5), wherein the moisture content of the food is 60% by mass or more.
(7) A method for suppressing cloudiness of an oil or fat composition containing a glycerin fatty acid ester and an oil or fat whose medium-chain fatty acid content in all constituent fatty acids is 70% by mass or more, wherein the oil or fat composition contains tocopherol. An oil and fat composition containing 90 to 99.8% by mass of the oil and fat, 0.1 to 9.5% by mass of the glycerin fatty acid ester, and 0.002 to 0.3% by mass of the tocopherol. How to suppress cloudiness.
(8) The method for suppressing cloudiness of an oil or fat composition according to (7), by containing 0.2 to 5 parts by mass of the tocopherol per 100 parts by mass of the glycerin fatty acid ester.

According to the present invention, there are provided an oil and fat composition that does not become cloudy over time or when exposed to light, and a food that contains the oil and fat composition. Furthermore, a method for suppressing cloudiness of an oil or fat composition is also provided.

[Oil composition]
The oil and fat composition of the present invention contains 90 to 99.8% by mass of fats and oils having a medium chain fatty acid content of 70% by mass or more in all constituent fatty acids, 0.1 to 9.5% by mass of glycerin fatty acid ester, and Contains 0.002-0.3% by mass of tocopherol.
The oil and fat composition of the present invention is preferably clear. Here, "clear" refers to a state in which the transmittance at 660 nm (optical path length 10 mm, reference: water) is 95% or more, for example. Further, the oil and fat composition of the present invention is preferably in a liquid state at 20°C. When the oil and fat composition of the present invention is in a liquid state at 20° C., it is easily mixed with foods, and thus can be easily mixed by hand stirring or the like. Furthermore, the oil and fat composition of the present invention has the secondary effect that even when mixed with a food with a high water content, it blends well with the composition, so separation is difficult to occur and the energy density of the food is easily increased.

[Oils and fats whose medium-chain fatty acid content in all constituent fatty acids is 70% by mass or more]
In the present invention, fats and oils in which the content of medium chain fatty acids in all constituent fatty acids is 70% by mass or more (hereinafter also referred to as fats and oils of the present invention) are preferably medium chain fatty acid triglycerides whose constituent fatty acids are only medium chain fatty acids ( (hereinafter also referred to as MCT) and/or medium-long chain fatty acid triglyceride (hereinafter also referred to as MLCT) whose constituent fatty acids are medium chain fatty acids and long chain fatty acids. Here, medium chain fatty acids refer to fatty acids having 6 to 12 carbon atoms (preferably straight chain saturated fatty acids having 8 and 10 carbon atoms).
In addition, in this invention, a "constituent fatty acid" means the fatty acid which comprises a glyceride, and a free fatty acid. Generally, most of fats and oils are glycerides and contain almost no free fatty acids, so the constituent fatty acids are essentially fatty acids that constitute glycerides. Note that the free fatty acid content is preferably 1% by mass or less, more preferably 0.1% by mass or less.

The fat and oil of the present invention preferably has a medium chain fatty acid content of 70 to 100% by mass, more preferably 85 to 100% by mass, even more preferably 90 to 100% by mass, and most preferably 95 to 100% by mass. It is 100% by mass. In addition, the oil and fat of the present invention may be a mixture of a plurality of oils and fats as long as the content of medium chain fatty acids in all constituent fatty acids is 70% by mass or more, but MCT and/or it is preferable to use only MLCT.
In addition, as a method for confirming and quantifying the constituent fatty acids of the fats and oils of the present invention, for example, the method specified in "Standard Oil and Fat Analysis Test Method 2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography Method)" established by the Japan Oil Chemists' Society One example is a method of quantitative analysis in accordance with the above.

The MCT and MLCT can be obtained by esterifying medium-chain fatty acids or long-chain fatty acids derived from coconut oil or palm kernel oil and glycerin as raw materials. The conditions for the esterification reaction are not particularly limited, and the reaction may be carried out under pressure without a catalyst and without a solvent, or may be carried out using a catalyst or a solvent. Moreover, the above-mentioned MLCT can also be obtained by a method of transesterifying MCT and fats and oils other than MCT. The transesterification method is not particularly limited, and may be carried out by commonly used methods such as chemical transesterification using sodium methoxide as a catalyst or enzymatic transesterification using a lipase preparation as a catalyst.

The fats and oils of the present invention may contain fats and oils other than the MCT and MLCT. Examples of oils and fats other than MCT and MLCT include soybean oil, rapeseed oil, sesame oil, corn oil, cottonseed oil, safflower oil, sunflower oil, cacao oil, rice bran oil, peanut oil, olive oil, perilla oil, perilla oil, Examples include linseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, borage oil, cottonseed oil, wheat germ oil, and fish oil. It may also be transesterified oils and fats obtained by transesterifying two or more of these oils and fats, fractionated oils and fats of these oils and fats, and the like. The above fats and oils may be used alone or in combination of two or more.

When the fat or oil of the present invention contains MCT, the MCT content in the fat or oil of the present invention is preferably 90 to 100% by mass, more preferably 95 to 100% by mass, even more preferably 96 to 99% by mass, and most preferably Preferably it is 97 to 99% by mass. When the MCT content is within the above range, the effects of the present invention can be more easily achieved.

The content of the fat or oil in the oil or fat composition of the present invention is preferably 92 to 99.8% by mass, more preferably 94 to 99.7% by mass, even more preferably 96 to 99.6% by mass, and most preferably is 98 to 99.5% by mass. When the content of the oil and fat of the present invention is within the above range, the effects of the present invention are more likely to be exhibited.

[Glycerin fatty acid ester]
The glycerin fatty acid ester in the present invention is a food additive glycerin fatty acid ester, and refers to a fatty acid ester having a skeleton of glycerin and/or polyglycerin (glycerin polymer). That is, the glycerin fatty acid ester may include polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, and the like. Further, the constituent fatty acids of the glycerin fatty acid ester in the present invention are preferably fatty acids having 16 or more carbon atoms, and more preferably contain oleic acid.

The glycerin fatty acid ester in the present invention preferably contains a glycerin fatty acid ester and/or a polyglycerin fatty acid ester, more preferably a polyglycerin fatty acid ester, and most preferably a polyglycerin fatty acid ester. The average degree of polymerization of the polyglycerol fatty acid ester is preferably 4 to 12, more preferably 6 to 11, and most preferably 8 to 10. Here, the average degree of polymerization is a value calculated from the hydroxyl value of polyglycerin, which is a raw material for polyglycerin fatty acid ester. When the average degree of polymerization and the constituent fatty acids of the polyglycerin fatty acid ester are within the above ranges, the effects of the present invention can be easily achieved, and separation of the oil and fat composition from foods is less likely to occur.

The HLB of the glycerin fatty acid ester in the present invention is preferably 3 to 9, more preferably 5 to 8, and most preferably 6 to 7.5. When the HLB is within the above range, the effects of the present invention can be easily achieved, and separation of the fat and oil composition from the food is less likely to occur. Here, HLB represents the balance between hydrophilic groups and lipophilic groups in an emulsifier, and is a numerical value determined by a known measuring method. For example, when the emulsifier is a nonionic emulsifier, the HLB value is calculated using the Atlas method. The calculation method of the Atlas method is
HLB=20×(1-S/A)
S: Saponification value A: A method of calculating the HLB value from the neutralization value of the fatty acid in the ester.
In addition, the glycerin fatty acid ester in the present invention may be used alone or in a combination of two or more types, but when two or more types are used in combination, the average HLB is as high as the above. Preferably, the range is within the range. Here, the average HLB is a value calculated by multiplying the individual HLB of the emulsifier by the mixing ratio (mass).

The content of the glycerin fatty acid ester in the oil and fat composition of the present invention is preferably 0.2 to 7% by mass, more preferably 0.3 to 5% by mass, even more preferably 0.4 to 3% by mass, Most preferably it is 0.5 to 1.5% by weight. When the content of the glycerin fatty acid ester in the present invention is within the above range, the effects of the present invention can be easily achieved, and the unpleasant taste peculiar to emulsifiers is not felt easily.
Further, the oil and fat composition of the present invention preferably does not contain any emulsifier other than glycerin fatty acid ester, or the content of emulsifier other than glycerin fatty acid ester is preferably 3% by mass or less, more preferably 1% by mass. The most preferred amount is 0.5% by mass or less.

[Tocopherol]
Tocopherol in the present invention is α-tocopherol, β-tocopherol, γ-tocopherol, or δ-tocopherol alone or in a mixture of two or more. The tocopherol in the present invention preferably contains γ-tocopherol and/or δ-tocopherol, and the content of γ-tocopherol and/or δ-tocopherol in the total tocopherol is preferably 50% by mass or more, more preferably 70% by mass. % or more.

The oil and fat composition of the present invention may satisfy the desired tocopherol content by blending food raw materials (vegetable oils and fats, etc.) containing tocopherol. Furthermore, when using a tocopherol preparation as a raw material for the oil and fat composition of the present invention, the amount of the tocopherol preparation may be adjusted so that the tocopherol content in the oil and fat composition of the present invention becomes a desired content. .

The content of the tocopherol in the oil and fat composition of the present invention is preferably 0.003 to 0.2% by mass, more preferably 0.004 to 0.1% by mass, and even more preferably 0.006 to 0.00% by mass. 0.05% by weight, most preferably 0.008-0.025% by weight. When the content of tocopherol is within the above range, the oil and fat composition of the present invention will be more effective in suppressing clouding over time and clouding due to exposure to light.
The content of tocopherol in an oil and fat composition can be measured in accordance with the "Standard Oil and Fat Analysis Test Method 2.4.10-2013 Tocopherol (Fluorescence Detector - High Performance Liquid Chromatography Method)" established by the Japan Oil Chemists' Society. can.

[Other raw materials]
The oil and fat composition of the present invention may contain pigments, vitamins, fragrances, etc. as long as they do not impair the effects of the present invention.

The oil and fat composition of the present invention preferably contains 0.2 to 5 parts by mass, more preferably 0.3 to 4 parts by mass, and even more preferably 0.2 to 5 parts by mass, and even more preferably 0.2 to 5 parts by mass of the tocopherol per 100 parts by mass of the glycerin fatty acid ester. It contains 5 to 3.5 parts by weight, most preferably 0.7 to 2.5 parts by weight. When the content of tocopherol relative to the glycerin fatty acid ester is within the above range, the oil and fat composition of the present invention has an excellent effect of suppressing clouding over time and clouding due to exposure to light.

[Uses of the oil and fat composition of the present invention]
The oil and fat composition of the present invention can be used as a liquid food. The oil and fat composition of the present invention can be added or included in liquid foods provided at elderly facilities, hospitals, etc. in an amount that can supplement desired energy. In this case, the content of the oil and fat composition of the present invention in the liquid food is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 5 to 10% by mass. When the content of the oil and fat composition in the liquid food is within the above range, the energy density can be increased by about 1.5 to 2 times.

The oil and fat composition of the present invention can be used as food for the elderly. The oil and fat composition of the present invention can be added or contained in foods for the elderly (soft foods, etc.) in an amount that can supplement desired energy. For example, when the food is soft rice, the content of the oil and fat composition of the present invention is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 5 to 10% by mass. It is. When the content of the oil and fat composition in the soft rice is within the above range, the energy density can be increased by about 1.5 to 2 times.
The term "elderly people" in the present invention refers to people over 60 years old, preferably over 65 years old, and more preferably over 70 years old.

The oil and fat composition of the present invention can be used for foods for people with swallowing difficulties. The oil and fat composition of the present invention can be added or contained in foods for people with swallowing difficulties (such as kizami food) in an amount that can supplement desired energy. The content of the oil and fat composition of the present invention in the food is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 5 to 10% by mass. When the content of the oil and fat composition in the soft rice is within the above range, the energy density can be increased by about 1.5 to 2 times.
A dysphagic person in the present invention refers to a person who has some difficulty in swallowing. Examples include elderly people with reduced swallowing ability, and people with cranial nerve disease or oral disease. The food for people with swallowing difficulties according to the present invention has low adhesiveness and is therefore easy for people with swallowing problems to ingest. The food for people with dysphagia in the present invention may be a food that satisfies the "standards for approval of labeling as food for people with dysphagia" stipulated by the Ministry of Health, Labor and Welfare.

The oil and fat composition of the present invention can be used as a nursing food. The oil and fat composition of the present invention can be added or contained in nursing care foods in an amount that can supplement desired energy. For example, when the food is in the form of porridge, the content of the oil and fat composition of the present invention is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 5 to 10% by mass. %. When the content of the oil and fat composition in the soft rice is within the above range, the energy density can be increased by about 1.5 to 2 times.
Nursing care food in the present invention refers to food for people who require nursing care in hospital facilities or at home.

[Food containing the oil and fat composition of the present invention]
A food containing the fat and oil composition of the present invention (hereinafter also referred to as a food of the present invention) is a food that has an increased energy density by containing the fat and oil composition of the present invention, and preferably has an increased energy density. It is a food product that is 1.5 to 2 times more expensive. Since the food of the present invention has a high energy density, desired energy can be supplied with a small amount of intake.
The food of the present invention may be, for example, the above liquid food, food for the elderly, food for people with difficulty swallowing, or food used as nursing care food.
The food of the present invention preferably has a water content (moisture) of 60% by mass or more, more preferably 65 to 99% by mass, even more preferably 65 to 95% by mass, and most preferably 70 to 90% by mass based on the whole food. %. The moisture content in the food can be determined by a conventional loss on drying method. The above-mentioned foods include staple foods (rice, soft rice, porridge, ojiya, etc.), side dishes (soaked dishes, marinated dishes, boiled dishes, vinegared dishes, etc.), soups (miso soup, soup, etc.), and beverages (water, tea, coffee, milk, etc.). ), swallowing-adjusting foods (foods with thickening agents added to beverages, soups, etc.), chopped foods, soft foods (foods prepared so that they are easy to chew and swallow), mixer foods (foods prepared in a blender to make them into a paste) Preferably, it is a staple food or a side dish.

[Product form of the oil and fat composition of the present invention]
The oil and fat composition of the present invention can be in any commercial form. Here, the product form refers to the form taken when transporting, storing, and selling the oil and fat composition itself. The product form of the oil and fat composition of the present invention can be, for example, a glass bottle, a plastic bottle, a pillow package, or the like.
Since the oil and fat composition of the present invention suppresses the occurrence of cloudiness even when exposed to light, it can be filled into a container at least partially transparent. Here, the term "container at least partially transparent to light" refers to a container in which at least a portion of the container is transparent enough to allow the contents to be visually confirmed under a fluorescent lamp. Specifically, examples include containers in which part or all of the container is made of materials such as uncolored PET, uncolored Laminated-container, and uncolored glass. .

[How to suppress cloudiness]
The method of suppressing cloudiness of an oil or fat composition containing a glycerin fatty acid ester and an oil or fat having a medium-chain fatty acid content of 70% by mass or more in all the constituent fatty acids of the present invention (hereinafter also referred to as the method of suppressing cloudiness of the present invention). ) contains tocopherol in the fat/oil composition, containing 90 to 99.8% by mass of the fat, 0.1 to 9.5% by mass of glycerin fatty acid ester, and 0.002 to 0.3% by mass of tocopherol. This is a method of containing it so that Here, the "method for suppressing white turbidity" of the present invention means that when stored for a long time under light exposure, no cloudiness is observed in the oil and fat composition, and the same clear appearance is obtained compared to the oil and fat composition before long-term storage. It refers to the method of maintaining. Here, "clear" refers to a state in which the transmittance at 660 nm (optical path length 10 mm, reference: water) is 95% or more, for example. Moreover, in the present invention, "under light exposure" refers to a state where the product is stored under illuminance of 1000 lux or more for 12 hours or more a day. Furthermore, in the present invention, "long-term storage" refers to a state in which 4 weeks or more have passed at room temperature (1 to 30°C) after the production of the fat or oil in the present invention.

In the method for suppressing white turbidity of the present invention, preferred embodiments, contents, etc. of the oil and fat, glycerin fatty acid ester, and tocopherol are the same as in the above-mentioned "oil and fat composition of the present invention."

Further, in the method for suppressing cloudiness of the present invention, preferably 0.2 to 5 parts by mass, more preferably 0.3 to 4 parts by mass of tocopherol are added to 100 parts by mass of glycerin fatty acid ester in the oil or fat composition. , even more preferably 0.5 to 3.5 parts by weight, most preferably 0.7 to 2.5 parts by weight. When the content of tocopherol relative to the glycerin fatty acid ester is within the above range, the oil and fat composition of the present invention has an excellent effect of suppressing clouding over time and clouding due to exposure to light.

Hereinafter, the present invention will be explained in more detail with reference to Examples, but the scope of the present invention is not limited to the description of these Examples in any way.

[Confirmation test of white turbidity suppression-1]
(Preparation of oil and fat compositions 1 to 7)
According to the formulations in Tables 1 and 2, each raw material was uniformly blended to obtain oil and fat compositions 1 to 7. Oil and fat compositions 1 to 7 were clear liquids. The following raw materials were used for each raw material in the table.
・MCT (Product name: O.D.O (medium chain fatty acid triglyceride with caprylic acid: capric acid = 75:25 (mass ratio)), manufactured by Nisshin Oilio Group Co., Ltd.)
・Rapeseed oil (product name: Nissin Canola Oil, manufactured by Nisshin Oilli Group Co., Ltd.)
・Glycerin fatty acid ester (product name: Ryoto Polyglyester O-50D (decaglycerin oleate ester, HLB7), manufactured by Mitsubishi Chemical Foods Co., Ltd.)
・Tocopherol preparation 1 (trade name: Tocopherol 80, manufactured by Nisshin Oillio Group Co., Ltd., total tocopherol content 80% by mass (out of total tocopherols, γ-tocopherol content 70% by mass))
・Tocopherol preparation 2 (trade name: Emix D, manufactured by Eisai Food Chemical Co., Ltd., total tocopherol content 100% by mass (in total tocopherol, δ-tocopherol content 90% by mass))

(Storage test of oil and fat compositions 1 to 7)
950 mL of the oil and fat compositions 1 to 7 prepared above were filled into a transparent plastic bottle (1 L). Thereafter, the bottle that had been left standing was exposed to light at 1000 lux (illuminance on the bottle surface) at 20° C. for 12 weeks. Light exposure was performed in an incubator equipped with fluorescent lights on the wall.

(Confirmation of cloudiness)
For each oil and fat composition stored for three weeks in the above storage test, 40 mL was poured into a 50 mL glass beaker, and the state of the oil and fat composition was visually confirmed from the side of the beaker (black background). Visual confirmation was evaluated in the following two stages based on the consensus of five panelists. In the same manner, each oil and fat composition stored for 6 weeks and 12 weeks was also evaluated. The evaluation results are shown in Tables 1 and 2.
(Evaluation criteria)
○: Clear and no precipitates observed.
x: Cloudiness or precipitates are observed.

When the transmittance at 660 nm (light path length 10 mm, control: water) was measured for each oil and fat composition stored for 12 weeks in the above storage test, all oil and fat compositions 3 to 6 (Examples 1 to 4) had a transmittance of 95%. That was it. The measurement results are shown in Tables 1 and 2.

"TOC/GSF×100" in Tables 1 and 2 refers to parts by mass of tocopherol based on 100 parts by mass of glycerin fatty acid ester. "Transmittance (%)" in Tables 1 and 2 refers to the transmittance (%) after storage for 12 weeks.

From the results in Tables 1 and 2, the oil and fat compositions (Examples 1 to 4) containing MCT as a base oil, 1% by mass of glycerin fatty acid ester, and 0.01 or 0.02% by mass of tocopherol were During long-term storage, the occurrence of cloudiness was suppressed.

[Confirmation test of white turbidity suppression-2]
(Preparation of oil and fat compositions 8 to 15)
According to the formulations in Tables 3 and 4, each raw material was uniformly blended to obtain oil and fat compositions 8 to 15. Oil and fat compositions 8 to 15 were clear liquids. Note that each raw material in the table was the same as the raw material described in "White turbidity suppression confirmation test-1" above.

(Storage test of oil and fat compositions 8 to 15)
950 mL of the oil and fat compositions 8 to 15 prepared above were filled into a transparent plastic bottle (1 L). Thereafter, the bottle that had been left standing was exposed to light at 1000 lux (illuminance on the bottle surface) at 20° C. for 12 weeks. Light exposure was performed in an incubator equipped with fluorescent lights on the wall.

(Confirmation of cloudiness)
Each oil and fat composition stored for 4 weeks and 12 weeks in the above storage test was evaluated in the same manner as described in the above "White turbidity suppression confirmation test-1". The evaluation results are shown in Tables 3 and 4.

When the transmittance at 660 nm (light path length 10 mm, control: water) was measured for each oil and fat composition stored for 12 weeks in the above storage test, all oil and fat compositions 8 to 14 (Examples 5 to 11) had a transmittance of 95%. That was it. The measurement results are shown in Tables 3 and 4.

"TOC/GSF×100" in Tables 3 and 4 refers to parts by mass of tocopherol based on 100 parts by mass of glycerin fatty acid ester. "Transmittance (%)" in Tables 3 and 4 refers to the transmittance (%) after storage for 12 weeks.

From the results in Tables 3 and 4, oil and fat compositions containing MCT as a base oil, 0.5 to 6% by mass of glycerin fatty acid ester, and 0.004 to 0.16% by mass of tocopherol (Examples 5 to 11) The occurrence of cloudiness was suppressed during storage under light exposure.

[Production of soft rice containing oil and fat composition 3]
Raw rice and cooking water 3.3 times the mass of the raw rice were put into a rice cooker and cooked to produce soft rice. In addition, as a result of measuring the water content in the soft rice by the loss on drying method (105° C., 4 hours), it was found to be 75% by mass. Next, 13 g of oil and fat composition 3 was added to 150 g of soft rice that had been cooled to 20° C., and thoroughly mixed with a spatula to produce soft rice containing the oil and fat composition of the present invention.
The energy of the soft rice was 1.1 Kcal/g, and the energy of the soft rice containing fat composition 3 was 1.8 Kcal/g.

Regarding the soft rice containing the oil and fat composition of the present invention produced above, 150 g was poured into a bowl, and after 5 minutes, the appearance of the soft rice and the condition of the wall of the bowl were visually observed, and no oil separation was observed. Therefore, the soft rice described above could be suitably used as a food for the elderly.

Claims (8)

90 to 99.8 mass % of fats and oils with a medium chain fatty acid content of 70 mass % or more in all constituent fatty acids, 0.1 to 9.5 mass % of glycerin fatty acid ester, and 0.002 to 0.0 mass % of tocopherol. An oil and fat composition containing 3% by mass. The oil or fat composition according to claim 1, wherein the oil or fat contains medium chain fatty acid triglyceride. The oil or fat composition according to claim 1 or 2, wherein the glycerin fatty acid ester contains a polyglycerin fatty acid ester. The oil and fat composition according to any one of claims 1 to 3, wherein the oil and fat composition is used for liquid food, food for the elderly, food for people with difficulty swallowing, or nursing care food. A food containing the oil and fat composition according to any one of claims 1 to 4. The food according to claim 5, wherein the moisture content of the food is 60% by mass or more. A method for suppressing cloudiness of an oil or fat composition containing a glycerin fatty acid ester and an oil or fat whose medium-chain fatty acid content in all constituent fatty acids is 70% by mass or more, comprising: containing tocopherol in the oil or fat composition; By containing 90 to 99.8% by mass of the oil and fat, 0.1 to 9.5% by mass of the glycerin fatty acid ester, and 0.002 to 0.3% by mass of the tocopherol, the cloudiness of the oil and fat composition can be reduced. Suppression method. The method for suppressing cloudiness of an oil or fat composition according to claim 7, by containing 0.2 to 5 parts by mass of the tocopherol based on 100 parts by mass of the glycerin fatty acid ester.