Specification
Title of invention: Oil and fat composition and method for producing the same
Technical field
[0001]
　TECHNICAL FIELD The present invention relates to a novel oil and fat composition that can be used as a material for imparting an oil and fat sensation, and a novel method for producing the same.
Background technology
[0002]
　In recent years, the demand for reduced-fat foods has expanded due to the increasing health consciousness. However, there is a problem in that the reduction in fat reduces the flavor, texture, texture, and taste of food. Therefore, in order to improve the unfavorable taste, development of new flavors and the like obtained from various natural materials, which can realize enhancement of oil and fat feeling and are obtained from highly safe natural materials, has been under way. Further, flavors capable of imparting a fat and oily feeling while masking unpleasant taste in foods, and novel taste improving agents for the purpose of further improving the flavor have been developed.
　Patent Document 1 (Patent No. 4596475) discloses a taste improver containing a residue of a distillate obtained by removing low boiling point components from an oxidized animal or vegetable oil as an active ingredient, and a method for producing the taste improver. It is described therein that it includes a step of removing a peroxide from a distillate residue. Further, in Patent Document 2 (Chinese Patent Publication No. 101194704), beef tallow, lard, chicken oil, sheep fat, etc. are subjected to lipase treatment, followed by high temperature heat treatment (150 to 300° C.) under oxygen flow (aeration) in the presence of water. The method for producing a flavor having a meat flavor is disclosed. Further, in Patent Document 3 (Patent No. 5349399), masking of a sticky feeling sticking to the tongue and/or tongue remaining in the aftertaste of a vegetable oil/fat-containing food or drink containing free oleic acid derived from a lipase degradation product as an active ingredient An agent is disclosed, and it is described that the content of free oleic acid with respect to the total amount of free stearic acid and free oleic acid in the masking agent is 80% to 99.9% by mass. Further, Patent Document 4 (Patent No. 3434522) describes that animal and vegetable oils and water are heated in the presence of oxygen to generate a flavor, and exhausted oxygen is collected in a fatty acid triglyceride solution. Patent Document 5 (JP-A-2013-121325) describes that an aldehyde and an unsaturated aldehyde impart a preferable flavor derived from hydrogenated oil.
　However, taste is a sensation that is created by intertwining complicated elements, and what kind of compound and composition is a highly balanced and highly balanced flavor-improving material with a good aftertaste while imparting a natural oil and fat feeling. There is no end to the demand for better flavor-improving ingredients because it cannot be predicted whether it will be possible.
Prior art documents
Patent literature
[0003]
Patent Document 1: Patent No. 4596475
Patent Document 2: Chinese Patent Publication No. 10119704
Patent Document 3: Patent No. 5349399
Patent Document 4: Patent No. 3344522
Patent Document 5: JP 2013-121325A
Summary of the invention
Problems to be Solved by the Invention
[0004]
　The present invention can impart a fat and oily feeling to foods and drinks with a more natural and moderate strength than conventional taste improvers and flavors, or enhance or improve the oily and fat feeling in foods and drinks. A novel oil and fat composition that can be used as a material for imparting oil and fat feeling, and that can enhance the flavor and feel felt in the oral cavity such as rich taste, thickness of taste, volume feeling, and texture of the tongue, and a novel manufacturing method thereof. The purpose is to provide.
Means for solving the problem
[0005]
　The present inventors, as a result of intensive studies to solve the above problems, animal and vegetable oils and fats, lipase treatment, water content less than 1.0 wt%, dehydration treatment, 80 ° C. or higher (aeration) heat treatment, It was discovered that a composition capable of imparting a markedly superior flavor to foods and drinks can be obtained unexpectedly by combining the treatment with a peroxide and a treatment for removing peroxide under appropriate conditions. Furthermore, as a result of analyzing the obtained composition, a composition containing a specific free fatty acid and a specific unsaturated aldehyde in a specific ratio and proportion, unexpectedly imparts a significantly superior flavor to food and drink. I also discovered what I can do. Based on these findings, the present inventors have conducted further research and finally completed the present invention.
[0006]
　That is, the present invention relates to the following [1] to [10].
[1] An oil and fat composition having a water content of less than 1.0% by mass and containing the following A component and B component, wherein
　　A component: free palmitic acid, free oleic acid, and free stearic acid Free fatty acid;
　　B component: Two types of unsaturated aldehydes consisting of 2-decenal and 2-octenal
　A component 0.002 to 0.2 parts by mass of B component per 100 parts by mass, and
　the total mass of the composition An oil and fat composition containing 8.5 mass% or more of component A relative to the above.
[2] The oil/fat composition according to the above [1], which contains an oil/fat derived from animal and vegetable oils or fatty acid derivatives.
[3] Animal and vegetable fats are beef tallow, lard, chicken fat, sheep fat, milk fat, olive oil, palm oil, rapeseed oil, corn oil, coconut oil, cocoa butter, coffee oil, cod oil, salmon oil, skipjack oil, sardine oil. The oil or fat composition according to the above [2], which is at least one selected from the group consisting of tuna oil.
[4] The animal or vegetable fats and oils,
　(a) a lipase treatment step of,
　(b) water content 1.0 step dehydrating to be less than mass%, and
　comprise (c) 80 ° C. or more heating processing step,
　step ( The
　method for producing an oil and fat composition, which may include the step (b) performed before the step (c) and the step ( d) a peroxide removal treatment after the step (c).
[5] A step of treating animal and vegetable oils and fats with lipase to obtain a lipase reaction product, a step
　of dehydrating animal and vegetable oils and fats to a water content of less than 1.0% by mass, and then heat-treating at 80°C or higher to obtain a heated reaction product, and a
　lipase reaction And a heating reaction product, and the heating reaction product may
　be further subjected to a peroxide removal treatment after the heating treatment.
[6] Animal and vegetable fats are beef tallow, lard, chicken fat, sheep fat, milk fat, olive oil, palm oil, rapeseed oil, corn oil, coconut oil, cocoa butter, coffee oil, cod oil, salmon oil, skipjack oil, sardine oil. The method for producing an oil/fat composition according to the above [4] or [5], which is at least one selected from the group consisting of tuna oil.
[7] The method for producing an oil/fat composition according to any one of [4] to [6],
　wherein the oil/fat composition comprises
　　A component: free palmitic acid, free oleic acid, and free stearic acid. 3 types of free fatty acids; and
　　B component: 2 types of unsaturated aldehydes, 2-decenal and 2-octenal, and
　0.002 to 0.2 parts by weight of B component for 100 parts by weight of A component. The
　production method described above, which contains 8.5% by mass or more of the component A based on the total mass of the composition.
[8] An oil and fat composition obtained by the method according to any one of [4] to [7].
[9] A perfume composition containing the oil/fat composition according to any one of [1] to [3] and [8].
[10] A food or drink containing the oil or fat composition according to any one of [1] to [3] and [8] or the flavor composition according to [9].
Effect of the invention
[0007]
　The present invention, compared to conventional taste improvers, flavors and the like, it is possible to impart a feeling of oil and fat to food and drink with more natural and moderate strength, or enhance or improve the oil and fat feeling in food and drink. It is possible to provide a novel oil/fat composition capable of achieving the above, and a novel method for producing the same.
MODE FOR CARRYING OUT THE INVENTION
[0008]
In the oil and fat composition according to the
　present invention, A component: three types of free fatty acids consisting of free palmitic acid, free oleic acid, and free stearic acid, and B component: 2-decenal, and 2-octenal. It must contain all of the two unsaturated aldehydes consisting of It contains 0.002 to 0.2 parts by mass, preferably 0.0025 to 0.175 parts by mass, more preferably 0.005 to 0.165 parts by mass of B component relative to 100 parts by mass of A component, and 8.5% by mass or more based on the total mass of the composition, It preferably contains 11.0% by mass or more, and more preferably 11.5% by mass or more of the A component. The upper limit of the content of component A is preferably 99% by mass with respect to the total mass of the composition. The ratio between the three kinds of free fatty acids of the component A is not particularly limited, but when the total mass of the three kinds of free fatty acids is 100 mass%, at least 30 mass% or more of any free fatty acid is It is desirable that it be included. Further, the ratio of the two types of unsaturated aldehyde B component, although not particularly limited, when the total mass is 100%, either unsaturated aldehyde, at least 30% by mass or more contained state Is desirable.
The water content of the oil composition according to the present invention is preferably less than 1.0% by mass, more preferably less than 0.5% by mass.
　The oil and fat composition according to the present invention can impart a fat and oil feeling to food and drink with a more natural and moderate strength as compared with conventional taste improvers and flavors, or enhance the oil and fat feeling in food and drink, Or it can be improved. In addition, the flavor and feel that can be felt in the oral cavity, such as richness, thickness of taste, volume, and texture, can be enhanced.
[0009]
　In addition, the oil/fat composition may contain an oil/fat derived from an animal/vegetable oil/fat or a fatty acid derivative.
The animal and vegetable fats and oils are fats and oils selected from animal and vegetable fats and oils, and are not particularly limited. Further, it may be one kind of animal or vegetable oil or fat, or a mixture of two or more kinds of animal or vegetable oil or fat. Examples of animal oils and fats include lard, beef tallow, milk fat, chicken fat, sheep fat, egg fat, sardine oil, mackerel oil, whale oil, salmon oil, cod oil, bonito oil, tuna oil and the like, and vegetable oils and fats , Peanut oil, corn oil, olive oil, sesame oil, sunflower oil, coconut oil, palm oil, palm kernel oil, safflower oil, soybean oil, almond oil, rapeseed oil, rice bran oil, coconut oil , Wheat germ oil, cottonseed oil, camellia oil, castor oil, cocoa butter and the like.
Preferred animal and vegetable fats and oils are beef tallow, lard, chicken fat, sheep fat, milk fat, olive oil, palm oil, rapeseed oil, corn oil, coconut oil, cocoa butter, coffee oil, cod oil, salmon oil, skipjack oil, sardine oil, It is at least one selected from the group consisting of tuna oil.
　In addition, as the fats and oils derived from a preferable fatty acid derivative, metal salts of fatty acids represented by sodium salts of fatty acids, potassium salts of fatty acids, esters of fatty acids and the like can be mentioned. Among these fatty acid derivatives, triglyceride, monoglyceride and diglyceride of fatty acid are particularly preferable, and they may be used alone or in a mixture of two or more kinds.
　These A components: free palmitic acid, free oleic acid, and free stearic acid, three types of free fatty acids, and B component: 2-decenal, and 2-octenal, two types of unsaturated aldehydes, It has been discovered from the compositions obtained by the production methods 1 and 2 that the unexpectedly excellent oily and fat feeling can be imparted by containing the ratio and the ratio.
　The method for producing the oil/fat composition according to the present invention may be any method, and examples thereof include the following production methods 1 to 3.
[0010]
The
　present invention relates to a method for producing an oil and fat composition, which comprises the following steps (a) to (c) for animal and vegetable oils and fats:
　(a) a step of lipase treatment,
　(b) ) A step of dehydration treatment so that the water content is less than 1.0% by mass, and
　(c) a step of heat treatment at 80° C. or higher.
　In the production method 1, it is necessary to carry out all the steps (a) to (c) at least once for animal and vegetable oils and fats, except that the step (b) is carried out before the step (c). The order of the steps is not particularly limited. By performing the step (b) before the step (c), as will be described later, the composition finally obtained does not produce a raw-burning off-flavor or a taste imparting an unnatural flavor as a food, Moreover, it has the advantage that trace components that contribute to the deliciousness derived from animal and vegetable oils and fats remain. Further, it is more preferable to include the step (d) of removing the peroxide after the step (c).
[0011]
　The animal and vegetable fats and oils used in the production method are fats and oils selected from animal and vegetable fats and oils, and are not particularly limited. Further, it may be one kind of animal or vegetable oil or fat, or a mixture of two or more kinds of animal or vegetable oil or fat. As the animal fats and oils, for example, lard, beef tallow, milk fat, chicken fat, sheep fat, egg fat, sardine oil, mackerel oil, whale oil, salmon oil, cod oil, bonito oil, tuna oil and the like are preferable, and as vegetable oils and fats, Peanut oil, cone oil, olive oil, sesame oil, sunflower oil, coconut oil, palm oil, palm kernel oil, safflower oil, soybean oil, almond oil, rapeseed oil, rice bran oil, palm oil, Wheat germ oil, cottonseed oil, camellia oil, castor oil, cocoa butter and the like are preferable. Animal and vegetable fats and oils are beef tallow, lard, chicken fat, sheep fat, milk fat, olive oil, palm oil, rapeseed oil, corn oil, coconut oil, cocoa butter, coffee oil, cod oil, salmon oil, skipjack oil, sardine oil, tuna. Particularly preferred is at least one selected from the group consisting of oils.
　A polar solvent may be added to these animal and vegetable oils and fats in the above step. Examples of the polar solvent include polyols such as ethylene glycol, propylene glycol and glycerol, solvents obtained by mixing an aqueous solution of these polyols with salts such as sodium chloride and potassium chloride, and water. Of these, it is advantageous to use water. The amount of the polar solvent to be used for the animal and vegetable oils and fats depends on the kind of the animal and vegetable oils and fats to be used, and therefore cannot be specified unconditionally.
[0012]
　<<(a) Step of lipase treatment>> In
　this step, 0.1 to 1000% by mass, and more preferably 5 to 500% by mass of water is added to the animal or vegetable oil or fat or the reaction product of the animal or vegetable oil or fat that has undergone any of the above steps. Is added, and lipase is added and reacted to hydrolyze the ester bond constituting the lipid so that the content of the three kinds of free fatty acids of the component A in the finally obtained composition is 8.5 mass or more. To do. Regarding the reaction conditions, the type and amount of lipase, the reaction time, the reaction temperature and the like can be appropriately set by known methods. As the lipase, commercially available products can be appropriately selected and used. After the reaction, the lipase is inactivated by holding the reaction product at about 85° C. for about 30 minutes to 1 hour.
[0013]
<<(b) Step of dehydration treatment so that the water content is less than 1.0% by mass>> In
　this step, the water content in the reaction product of the animal or vegetable oil or fat, or the animal or vegetable oil or fat that has undergone any of the above steps is less than 1.0% by mass, preferably Is subjected to dehydration treatment so as to be less than 0.5% by mass. In the present invention, by performing the step (b) before the step (c), it is possible to obtain an oil and fat composition that gives a natural oily and fat feeling. The water content can be confirmed, for example, by the Karl Fischer measuring method using a Karl Fischer water measuring device (manufactured by Metrohm Co.). The method of dehydration treatment is not particularly limited, for example, a method for removing water by contacting animal or vegetable oils or fats or a reaction product with a desiccant such as anhydrous sodium sulfate, anhydrous magnesium sulfate, and sodium sulfate, and an ultra-high speed centrifuge sharp Examples include a method of separating an oil layer and an aqueous layer using RES (manufactured by Tomoe Kogyo Co., Ltd.).
≪(c) Heat treatment process at 80℃ or higher≫
　In this step, the reaction product obtained in step (b) is subjected to heat treatment at 80° C. or higher under aeration conditions. This process produces two unsaturated aldehydes of component B. In the present invention, it is important to reduce the water content by the step (b) before the step (c). By carrying out the step (b) in advance, the composition finally obtained does not produce a raw-burning off-flavor or a taste giving an unnatural flavor as a food, and contributes to the deliciousness derived from animal and vegetable fats and oils. The effect of having the advantage that trace components remain is obtained. In this step, the heat treatment is preferably performed at 80 to 150°C, more preferably 80 to 130°C. When heat treatment is performed at less than 80°C, chemical changes in fats and oils may progress slowly, so there is a concern that a desirable product may not be produced.When heat treatment is performed at more than 150°C, exposure to high temperature may occur. As a result, various chemical reactions may occur, which may result in undesirable products. The ventilation conditions are not particularly limited, but for example, aeration with a ventilation amount of 0.001 vvm to 10 vvm (Volume per Volume per Minutes) is desirable. When the ventilation amount is less than 0.001 vvm or more than 10 vvm, a wide variety of volatile components and non-volatile components generated by the oxidation of fats and oils are not contained in a preferable ratio, and the fats and oils composition provides an unnatural fat and oil feeling. In order to produce the two kinds of unsaturated aldehydes of the component B achieved by this step, heating conditions such as heating temperature, aeration rate, heating time, pressure and the like can be appropriately set by known methods.
[0014]
<<(d) Step of Peroxide Removal Treatment>> In
　this step, the peroxide in the reaction product of the animal or vegetable oils and fats which has undergone any of the above steps, for example, step (c) is removed. In the production method 1, the present step (d) is preferably performed after the step (c), more preferably as the last step in the production method 1. In this step, the peroxide produced as a by-product in the reaction product is removed by bringing it into contact with a known adsorbent and/or stirring while contacting with nitrogen. Examples of the adsorbent include silica gel, acid clay, magnesium silicate, activated carbon, activated clay, and a mixture thereof. In this step, the peroxide value of the obtained composition is, for example, 5.0 meq/kg or less, more preferably 2.5 meq/kg or less (the method for measuring the peroxide value is, for example, the reference fat analysis test method 2.5.2). The reaction conditions, such as the reaction time and the temperature, can be appropriately set by a known method so that the measured values ​​are in accordance with No. 1 (edited by Japan Oil and Fat Institute).
[0015]
<>
　The oil and fat composition obtained by the present production method comprises an A component: three types of free fatty acids consisting of free palmitic acid, free oleic acid, and free stearic acid, and a B component: 2 -Decenal and 2-octenal containing two types of unsaturated aldehydes, 0.002-0.2 parts by weight, preferably 0.0025-0.175 parts by weight, more preferably 0.005-0.165 parts by weight of B per 100 parts by weight of component A It contains components and contains 8.5% by mass or more, preferably 11.0% by mass or more, and more preferably 11.5% by mass or more of the component A based on the total mass of the composition. The upper limit of the content of component A is preferably 99% by mass with respect to the total mass of the composition. These compositions can be confirmed by using, for example, a gas chromatograph or a high performance liquid chromatograph.
　The oil and fat composition obtained by the present production method has, in addition to the above characteristics, almost no taste imparting an unnatural flavor as an off-flavor or food, and a trace component that contributes to the taste derived from animal and vegetable oils and fats. It has the advantage of remaining, but this advantage can only be confirmed by sensory evaluation. This is because the sense of taste is a feeling that complex elements are exquisitely intertwined with each other, and there are many components that affect the sense of taste but cannot be detected by the current analyzers because of a small amount. Therefore, the oil/fat composition obtained by the present production method is a composition that should be specified by the production process and the composition that can be confirmed by the current analyzer.
　In addition, the oil and fat composition obtained by the present production method, in the step (b), is dehydrated so that the water content is less than 1.0% by mass, and then subjected to the heat treatment in the step (c) to obtain a raw baking property. The effect of producing no off-flavor or a taste imparting an unnatural flavor as a food is obtained, and the oil/fat composition immediately after obtained by the present production method has a water content of less than 1.0% by mass. However, even if the water content is changed by adding water or the like to the oil or fat composition of the obtained final product, the oil or fat sensation containing almost no taste that gives an unnatural flavor as an off-flavor or a food product is obtained. It is possible to provide the effect of giving.
[0016]
The
　present invention comprises a step of subjecting animal and vegetable oils and fats to a lipase reaction to obtain a lipase reaction product, and dehydrating animal and vegetable oils and fats to a water content of less than 1.0% by mass, followed by heat treatment to 80°C or higher. Relates to a method for producing an oil/fat composition, which comprises a step of obtaining a heated reaction product by performing a peroxide removal treatment from the above, and a step of combining the lipase reaction product and the heated reaction product. After the above lipase treatment, dehydration treatment may be performed so that the water content is preferably less than 1.0% by mass. Further, it is more preferable that the obtained heated reaction product is subjected to peroxide removal treatment and then combined with the lipase reaction product. Alternatively, the lipase reaction product and the heated reaction product may be combined, and then the resulting mixture may be subjected to a peroxide removal treatment.
　As the animal and vegetable fats and oils as the material, the same ones as in the production method 1 can be used. The conditions of the lipase treatment and the dehydration treatment in the step of obtaining the lipase reaction product can be set in the same manner as in the production method 1, but the contents of the three kinds of free fatty acids of the A component in the finally obtained oil composition are Is preferably adjusted to 8.5% by mass or more, and the conditions of the lipase treatment are appropriately adjusted. The conditions of dehydration treatment, heat treatment, and peroxide removal treatment in the step of obtaining a heated reaction product can be set in the same manner as in Production Method 1, but the B component in the finally obtained oil and fat composition. It is preferable to appropriately adjust the conditions of the heat treatment so that the above two types of unsaturated aldehyde can be set to 0.002 to 0.2 parts by mass with respect to 100 parts by mass of the component A.
　In the step of combining the lipase reaction product and the heated reaction product, the content of each reaction product can be appropriately adjusted so that the composition of the oil and fat composition as shown below is obtained.
[0017]
<>
　The oil/fat composition obtained by the present production method comprises an A component: three types of free fatty acids consisting of free palmitic acid, free oleic acid, and free stearic acid, and a B component: 2 -Decenal and 2-octenal containing two kinds of unsaturated aldehydes, 0.002-0.2 parts by weight, preferably 0.0025-0.175 parts by weight, more preferably 0.005-0.165 parts by weight of B per 100 parts by weight of component A It contains the components, and contains 8.5% by mass or more, preferably 11.0% by mass or more, and more preferably 11.5% by mass or more of the component A with respect to the total mass of the composition. The upper limit of the content of component A is preferably 99% by mass with respect to the total mass of the composition. These compositions can be confirmed by using, for example, a gas chromatograph or a high performance liquid chromatograph.
　The oil/fat composition obtained by the present production method, like the oil/fat composition obtained by the production method 1, contains almost no off-flavor or taste imparting an unnatural flavor as a food, and has a delicious taste derived from animal or vegetable oils and fats. Although it has an advantage that a trace amount of the component that contributes to the residue remains, this advantage can be confirmed only by sensory evaluation. This is because the sense of taste is a feeling that complex elements are exquisitely intertwined with each other, and there are many components that affect the sense of taste but cannot be detected by the current analyzers because of a small amount. Therefore, it is clear that the oil/fat composition obtained by the present production method is a composition that should be specified by the production process and the composition that can be confirmed by the current analyzer.
　Further, the oil and fat composition obtained by the present production method includes a heating reaction product which is subjected to a heat treatment after dehydration treatment so that the water content is less than 1.0% by mass, and thus as a raw-burning off-flavor or food. The effect of not producing a taste giving an unnatural flavor is obtained, and the oil/fat composition immediately after obtained by the present production method may have a water content of less than 1.0% by mass. However, even if the water content is changed by adding water or the like to the oil or fat composition of the obtained final product, the oil or fat sensation containing almost no taste that gives an unnatural flavor as an off-flavor or a food product is obtained. It is possible to provide the effect of giving.
[0018]
In the
　present invention, from A component: three types of free fatty acids consisting of free palmitic acid, free oleic acid, and free stearic acid, and B component: 2-decenal and 2-octenal The following two types of unsaturated aldehydes can be mixed in a base oil such as medium chain fatty acid to obtain the oil/fat composition according to the present invention. In this case, 0.002 to 0.2 parts by mass, preferably 0.0025 to 0.175 parts by mass, and more preferably 0.005 to 0.165 parts by mass of B component are contained per 100 parts by mass of A component, and 8.5 parts by mass relative to the total mass of the composition. % Or more, preferably 11.0% by mass or more, and more preferably 11.5% by mass or more. The upper limit of the content of component A is preferably 99% by mass with respect to the total mass of the composition.
　The base oil is not particularly limited as long as it can dissolve the above-mentioned five kinds of compounds and is an edible oil and fat, and for example, medium chain fatty acid (MCT) or triacetin can be used.
[0019]
　 The
　present invention also provides a fragrance composition containing the oil and fat composition. The concentration of the oil/fat composition in the fragrance composition can be appropriately determined depending on the properties of the fragrance composition to be targeted and the required effect.
　The fragrance composition of the present invention can be obtained by adding the above-mentioned oil/fat composition to any fragrance requiring improvement in fragrance strength and/or fragrance quality. Examples of arbitrary flavors targeted by the present invention include mint flavors, chocolate flavors, vanilla flavors, citrus flavors such as orange flavors, lemon flavors, grapefruit flavors, yuzu flavors, pineapple flavors, banana flavors, mango flavors, and apple flavors. , Grape flavor, Peach flavor, Muscat flavor, Strawberry flavor, Blueberry flavor, Cassis flavor, Ume flavor, Coffee flavor, Caramel flavor, Sugar flavor, Honey flavor, Green tea flavor, Black tea flavor, Oolong cha flavor, Drink flavor, Lamb Flavor, soda flavor, cola flavor, curry flavor, stew flavor, hayashi rice flavor, soup flavor, dressing flavor, sauce flavor, milk flavor, cheese flavor, butter flavor, yogurt flavor, sour cream flavor, cream flavor, beef flavor, pork flavor, pork flavor. Chicken flavor, onion flavor, ginger flavor, garlic flavor, spice flavor, sausage flavor, consomme flavor, pickle flavor, vinegar flavor, shoyu flavor, fish flavor, teriyaki flavor, tonkotsu flavor, ramen flavor, kimchee flavor, kimchi flavor, kimchi flavor, kimchi flavor. Etc.
[0020]
　The perfume composition of the present invention may contain various compounding agents and/or additives. The compounding agents and additives that can be mixed are not particularly limited, and examples thereof include an antioxidant, an antiseptic agent, an antibacterial agent, and a pH adjusting agent. The above-mentioned compounding agents and additives may be used in any combination of two or more.
　More specifically, as antioxidants, butylhydroxytoluene, butylhydroxyanisole, citric acid, glutathione, selenium, lycopene, vitamin A, vitamin E, vitamin C, etc., as well as pyrrolopyrrole derivatives and extraction from various plants Examples thereof include free radical scavengers obtained from products, enzymes having antioxidant properties such as superoxide dismutase, glutathione peroxidase, and the like.
　Further, as antiseptics and antibacterial agents, benzoic acid, sodium benzoate, isopropyl paraoxybenzoate, isobutyl paraoxybenzoate, ethyl paraoxybenzoate, methyl paraoxybenzoate, butyl paraoxybenzoate, propyl paraoxybenzoate, sodium sulfite, Sodium hyposulfite, potassium pyrosulfite, sorbic acid, potassium sorbate, sodium dehydroacetate, tsuyaprisin, udo extract, ergo extract, Kawamura wormwood extract, oolong tea extract, silaco protein extract, enzyme-decomposed pearl barley extract, tea catechin Examples thereof include apple polyphenols, pectin degradation products, chitosan, lysozyme, and ε-polylysine.
[0021]
　Further, as the pH adjusting agent, adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, DL-tartaric acid, L-tartaric acid, DL-potassium hydrogen tartrate, L -Potassium hydrogen tartrate, DL-sodium tartrate, L-sodium tartrate, potassium carbonate (anhydrous), sodium hydrogen carbonate, sodium carbonate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, disodium dihydrogen pyrophosphate, fumaric acid, fumaric acid Monosodium acid, DL-malic acid, DL-sodium malate, phosphoric acid, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate and the like.
[0022]
　 The
　present invention also provides foods and beverages containing the oil or fat composition or the flavor composition. The concentration of the oil or fat composition or the flavor composition in the food or drink can be appropriately determined by those skilled in the art according to the properties of the target food or drink and the required effect.
　Although not intended to be limited, as the food and drink, fruit juice, fruit juice drink, fruitless drink, vegetable drink, carbonated drink, sports drink, coffee drink, tea, tea, oolong tea, mineral drink, yogurt drink, Milk drinks, lactic acid bacteria drinks, nutritional drinks, alcoholic drinks, non-alcoholic drinks, soups (chicken soups, corn potage soups, etc.), liquid products such as noodle soups, candy, chewing gums, tablets, gummi, jellies, chocolates, cookie cakes, etc. Seasoning of baked confectionery, cotton candy, bread, ice cream, frozen desserts, ham, sausages, snacks, powdered sauces, oils and fats such as butter and margarine, dairy products such as cheese, retort beef bowl, instant noodles, edible sheets Solid products such as food, curry, stew, hayashi rice, sauce (salmon cream sauce, carpaccio sauce, mayonnaise sauce), sauce, dressing, fresh cream, cream, jam, ice cream, semi-solid products such as liquid food Can be mentioned.
[0023]
　The food and drink targeted by the present invention may contain various compounding agents and additives that are commonly used in food and drink. For example, in addition to the above antioxidants, preservatives, antibacterial agents, and pH adjusters, sweeteners, acidulants, extenders, dyes, emulsifiers, functional substances, flavor improvers, dairy ingredients, amino acids and peptides, etc. may be included. Examples include nitrogen compounds, various flavor materials, and various flavors. These compounding agents and additives may be used in any combination of two or more.
　More specifically, as the sweetener, for example, sugar, fructose, lactose, glucose, palatinose, maltose, trehalose, sorbitol, erythritol, maltitol, reduced palatinose, xylitol, starch syrup, oligosaccharides, aspartame, sucralose, acesulfame. Examples thereof include potassium, saccharin, saccharin sodium, stevia, stevia extract, stevioside, neotame, alitame, thaumatin, neohesperidin dihydrochalcone, paramethoxycinnamic aldehyde, perillartin, and licorice.
　Examples of the acidulant include acetic acid, lactic acid, citric acid and the like.
　Examples of the filler include sugars, polysaccharides, modified starch, casein, gelatin, carboxymethyl cellulose, lecithin and the like.
　Examples of pigments include natural pigments and organic synthetic pigments.Specifically, hibiscus pigments, huckleberry pigments, plum pigments, Nori pigments, duberry pigments, grape juice pigments, blackberry pigments, blueberry pigments, mulberry pigments, morello pigments. Cherry pigment, red currant pigment, loganberry pigment, paprika powder, malt extract, rutin, flavonoid, red cabbage pigment, red radish pigment, adzuki pigment, turmeric pigment, olive tea, cowberry pigment, chlorella powder, saffron pigment, perilla pigment , Strawberry dye, chicory dye, pecan nut dye, red sage dye, safflower dye, purple yam dye, lac dye, spirulina dye, onion dye, tamarind dye, capsicum dye, gardenia dye, caramel dye, shikon dye, rosewood dye, krill dye, Examples include orange dye, carrot carotene, blue color No. 1, yellow color No. 4, green color No. 3, and the like.
[0024]
　As the emulsifier, for example, fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, enzyme-treated lecithin, starch, modified starch, dextrin, sorbitan fatty acid ester, Quillaja extract. , Gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and salts thereof, carrageenan, gelatin, casein and the like.
　機能性物質とは栄養機能や生体調節機能を有する物質を意味し、例えば、ドコサヘキサエン酸（ＤＨＡ）、エイコサペンタエン酸（ＥＰＡ）、ＤＨＡおよび／またはＥＰＡ含有魚油、リノール酸、γ－リノレン酸、α－リノレン酸、レシチン、ジアシルグリセロールなどの動植物油脂類やその誘導体、ローズマリー、セージ、シソ油、キチン、キトサン、ローヤルゼリー、プロポリスなどの動植物抽出物、ビタミンＡ、ビタミンＤ、ビタミンＥ、ビタミンＦ、ビタミンＫ、コエンザイムＱ１０、αリポ酸などのビタミン類、補酵素およびその誘導体、γ－オリザノール、カテキン、アントシアニン、イソフラボン、ルチン、クロロゲン酸、テアフラビンなどのポリフェノール類、難消化デキストリンなどの食物繊維類、パラチノース、キシリトール、オリゴ糖などの糖質、クエン酸リンゴ酸カルシウム（ＣＣＭ）などの塩類、カゼインホスホペプチド、ラクトフェリン、乳性ペプチドなどの乳タンパク由来物質、乳酸菌類、ヘム鉄、フッ化ナトリウム、フッ化カリウム、フッ化第１錫、フッ化ストロンチウム、モノフルオロリン酸ナトリウム等のフッ化物、正リン酸のカリウム塩、ナトリウム塩等の水溶性リン酸化合物、トラネキサム酸、イプシロンアミノカプロン酸、酢酸ｄｌ－トコフェノール、α－ビサボロール、ジヒドロコレステロール、クロロヘキシジン塩類、アズレン、グリチルレチン、グリチルレチン酸、グリチルリチン酸及びその塩類、銅クロロフィリンナトリウム、クロロフィル、グリセロホスフェート等のキレート性リン酸化合物、グルコン酸銅等の銅化合物、乳酸アルミニウム、塩化ストロンチウム、硝酸カリウム、ヒドロキサム酸及びその誘導体、トリポリリン酸ナトリウム、メトキシエチレン無水マレイン酸共重合化合物、エピジヒドロコレステリン、アラントインクロルヒドロキシアルミニウム、アスコルビン酸、塩化リゾチーム、イソプロピルメチルフェノール、塩化ベンゼトニウム、塩化セチルピリジニウム、トリクロロカルバニリド、クエン酸亜鉛、オウバクエキス等が挙げられる。
[0025]
　Examples of the milk component include raw milk, cow milk, whole milk powder, skim milk powder, fresh cream, milk proteins such as casein and whey, and those derived from milk such as goats and sheep, or their decomposed products.
　Examples of the flavor improving material include sucralose, cyclodextrin, theanine, hesperidin glycoside, sugar cane extract and the like.
　Examples of nitrogen-containing compounds such as amino acids and peptides include, for example, alanine, arginine, asparagine, aspartic acid, cysteine, cystine, glutamine, glutamic acid, glycine, histidine, leucine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, Tryptophan, tyrosine, valine, γ-aminobutyric acid, ornithine, citrulline, creatine, dipeptides such as theanine, carnosine and anserine, tripeptides typified by glutathione, soybean peptide, fish meat peptide, milk peptide, whey peptide, etc. To be
　As various flavor materials, for example, natural flavors, natural essential oils, and various synthetic flavors can be used. These fragrances are not particularly limited as long as they can be used in foods and drinks, and include, for example, esters, aldehydes, (thio)ethers, alcohols, ketones, lactones, carboxylic acids, aliphatic hydrocarbons, Examples thereof include nitrogen-containing heterocyclic compounds, sulfur-containing heterocyclic compounds, amines, thiols, phenols, and essential oils.
[0026]
　Specific compounds include acetaldehyde, ethyl acetoacetate, acetophenone, anethole, anisaldehyde, amyl alcohol, α-amylcinnamaldehyde, allylcyclohexanepropionate, methyl anthranilate, ambretlide, ionone, isoamyl alcohol, isoeugenol. , Isoamyl isovalerate, ethyl isovalerate, isothiocyanates, allyl isothiocyanate, isovaleraldehyde, isobutanol, isobutyraldehyde, isopropanol, isopentylamine, indole and its derivatives, γ-undecalactone, ethyl acetate, 2 -A mixture of ethyl-3,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine, ethylthioacetate, ethylvanillin, 2-ethylpyrazine, ethylbutyrate, 2-ethyl-3-methylpyrazine, 2- Ethyl-5-methylpyrazine, 5-ethyl-2-methylpyrazine, ethylmethylphenylglycidate, ethyl lactate, eugenol, octanal, ethyl octanoate, capsaicin, carbyl acetate, carvone, isoamyl formate, geranyl formate, citronellyl formate, Cinnamic acid, ethyl cinnamate, methyl cinnamate, geraniol, isoamyl acetate, ethyl acetate, geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, 1-menthyl acetate. , Linalyl acetate, ethyl salicylate, methyl salicylate, 2,3-diethyl-5-methylpyrazine, allyl cyclohexylpropionate, citral, citronellal, citronellol, 1,8-cineole, dimethyl sulfide, 2,3-dimethylpyrazine, 2, 5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,6-dimethylpyridine, zingerol, cinnamyl alcohol, cinnamaldehyde, spilanthol, thymol, decanal, decanol, ethyl decanoate, 5,6,7,8-tetrahydroquinoxaline ,2,3,5,6-tetramethylpyrazy, Terpineol, 2,3,5-trimethylpyrazine, γ-nonalactone, vanillyl butyl ether, vanillin, paramethylacetophenone, valeraldehyde, hydroxycitronellal, hydroxycitronellal dimethyl acetal, pinene, piperidine, piperine, piperonal Pyrazine, pyrrolidine, isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, 2-(3-phenylpropyl)pyridine, phenethylamine, phenoxyethylisobutyrate, fencon, butanol, butylamine, butyraldehyde, furfural and its derivatives, pulegone, Propanol, propionaldehyde, propionic acid, isoamyl propionate, ethyl propionate, benzyl propionate, hexanoic acid, allyl hexanoate, ethyl hexanoate, hexanal, hexenol, ethyl heptanoate, perylaldehyde, benzyl alcohol, benzaldehyde, 2-pen Tanol, 1-penten-3-ol, d-borneol, maltol, methyl anthranilate, methyl N-methylanthranilate, methyl epijasmonate, 5-methylquinoxaline, 6-methylquinoline, 5-methyl-6. 7-dihydro-5H-cyclopentapyrazine, methyl β-naphthyl ketone, 2-methylpyrazine, 2-methylbutanol, 3-methyl-2-butanol, 2-methylbutyraldehyde, 3-methyl-2-butenal, 3- Menthol isomers such as methyl-2-butenol, menthyl acetate, 1-menthol, menthone, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, gamma and delta lactones having 4 to 12 carbon atoms, linalyl acetate, linalool , Limonene and the like.
[0027]
　Specific essential oils include anise oil, anise star oil, bergamot oil, mebuki oil, laurel leaf West Indian oil, galvanum oil, apple oil, apricot oil, cassia oil, camphor oil, butchu leaf oil, cardamom seed oil, Cassia bark oil, spiderflower roman oil, cinnamon bark oil, cinnamon leaf oil, clove bud oil, cognac green oil, cilantro oil, cubebaba oil, quince oil, fennel sweet oil, garlic oil, ginger oil, pettigrain oil, lemon oil, Lime oil, orange oil, citrus oil, cedar oil, citronella oil, patchouli oil, eucalyptus oil, bay oil, grapefruit oil, mandarin oil, sandalwood oil, linseed oil, rose oil, iran oil, tangerine oil, geranium oil. , Wintergreen oil, clove oil, thyme oil, sage oil, cardamom oil, coriander oil, lime oil, yuzu oil, lavender oil, rosemary oil, laurel oil, perilla oil, chamomile oil, caraway oil, marjoram oil, celery oil. Oil, bay oil, origanum oil, pine needle oil, neroli oil, jasmine oil, patchouli oil, paracres oil, oris concrete, rose absolute, orange flower absolute, vanilla absolute, patchouli absolute, or processed products of these (pre-distillation Partial cut, post-reservoir cut, fractional distillation, liquid-liquid extraction, essence conversion, powder fragrance conversion, etc.) and the like.
[0028]
　Various flavors include mint flavor, chocolate flavor, vanilla flavor, orange flavor, lemon flavor, grapefruit flavor, yuzu flavor, citrus flavor, pineapple flavor, banana flavor, mango flavor, apple flavor, grape flavor, peach flavor, muscat flavor. , Strawberry flavor, Blueberry flavor, Cassis flavor, Ume flavor, Coffee flavor, Caramel flavor, Sugar flavor, Honey flavor, Green tea flavor, Black tea flavor, Oolong flavor, Drink flavor, Rum flavor, Soda flavor, Cola flavor, Curry Flavor, stew flavor, hayashi rice flavor, soup flavor, dressing flavor, sauce flavor, milk flavor, cheese flavor, butter flavor, yogurt flavor, sour cream flavor, cream flavor, beef flavor, pork flavor, chicken flavor, onion flavor, ginger flavor, ginger flavor. Garlic flavors, spice flavors, sausage flavors, consomme flavors, pickle flavors, vinegar flavors, shoyu flavors, fish flavors, teriyaki flavors, tonkotsu flavors, ramen flavors, kimchi flavors, demigrass flavors, chew flavors, and more.
[0029]
　Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
Example
[0030]
　With respect to the oil and fat compositions produced in the following Examples and Comparative Examples, the functional effects were verified by the value obtained by calculating the average score of the oil and fat feeling and the palatability by sensory evaluation by 10 expert panelists. The sensory evaluation was based on the criteria shown in Table 1-1 below. "1 point" in the evaluation is a rating when not added at all (no addition).
　In addition, the expert panelists added 0.025% of the oil/fat composition prepared in advance in Tests 1 to 7 to the commercial retort curry, and selected the panelists who could understand the difference from the product added in Test 1 (without 5 types of compounds). ..
[Table 1-1]

[Table 1-2]

[0031]
　In Experiments 1, 2 and 4, the effects obtained by taking the constitution of the oil/fat composition according to the present invention were demonstrated, and in Experiment 3, the oil/fat composition according to the present invention was treated with animal and vegetable oils and fats. When obtained, (a) a lipase treatment step, (b) a dehydration treatment step so that the water content is less than 1.0% by mass, (c) a heat treatment step at 80° C. or higher, and (d) a peroxide The effect obtained by performing all the steps of the removal treatment will be demonstrated.
[0032]
Experiment to investigate the utility of which contains all the unsaturated aldehyde of free fatty acids and the B component of the A component
　free palmitate (Junsei Chemical Co., Ltd., powder form), the free stearic acid (Junsei Chemical Co., Ltd., powder form, free oleic acid (Tokyo Kasei Kogyo Co., Ltd. liquid form), 2-octenal (Tokyo Kasei Kogyo Co., Ltd. liquid form), 2-decenal (Tokyo Kasei Corp.) Liquid (manufactured by Kogyo Co., Ltd.) and MCT (manufactured by Nisshin Oillio Group Co., Ltd., liquid) were prepared. Then, based on MCT, oil and fat compositions were prepared with the compositions shown in Table 2-1 and Table 2-2 (in the table, sum means total mass, and unit is mass (g)). Then, the usefulness of keeping all the free fatty acids of the A component and the unsaturated aldehyde of the B component at a constant concentration of free fatty acid and unsaturated aldehyde was examined.
[Table 2-1]

[Table 2-2]

[0033]
[Sensory Evaluation]
　The compositions of Example 1 and Comparative Examples 1 to 12 were each added to the commercially available retort curry in an amount of 0.025% by mass, and sensory evaluation was performed by 10 expert panels. The results are shown in Table 2-3 below. Also, the scores of each specialized panel are shown in Table 2-4 and Table 2-5. From Table 2-4 and Table 2-5, it can be understood that the degree of evaluation among the panelists is almost the same.
[Table 2-3]

[Table 2-4]

[Table 2-5]

　According to this experiment, when a free fatty acid as the component A and an unsaturated aldehyde as the component B were all contained, a high oil and fat feeling specific to foods was obtained. It was shown that can be given.
[0034]
Experiment for investigating usefulness of setting content ratio and ratio of free fatty acid of A component and unsaturated aldehyde of B component
　Free palmitic acid, free stearic acid, free oleic acid, 2-octenal, 2- The decenal and MCT were prepared in the same manner as in Experiment 1.
　Then, based on MCT, an oil/fat composition was prepared with the composition shown in Table 3-1 (in the table, sum means total mass, and unit is mass (g)). Then, the usefulness of the ratio of the B component relative to 100 parts by mass of the A component and the content of the A component with respect to the total mass of the composition within the scope of the present invention was examined. In Table 3-1, the numerical values ​​in bold type in Comparative Examples are numerical values ​​that do not satisfy the requirements of the present invention.
[Table 3-1]

[0035]
[Sensory Evaluation]
　Commercially available cheese risotto was heated and dissolved in boiling water, and 0.025% of each of the compositions of Examples 2 to 6 and Comparative Examples 13 to 15 was added, and sensory evaluation was performed by 10 expert panels. The results are shown in Table 3-2 below. In addition, the scores of each specialized panel are shown in Table 3-3 and Table 3-4. From Table 3-3 and Table 3-4, it can be understood that the degree of evaluation among the panelists is almost the same.

[Table 3-2]

[Table 3-3]

[Table 3-4]

　According to the present experiment, the oil and fat composition having the content ratio and the ratio of the free fatty acid of the component A and the unsaturated aldehyde of the component B according to the present invention, It was shown that a high oily feeling can be imparted to foods.
[0036]
(a) lipase treatment of animal and vegetable oils, (b) dehydration treatment to a water content of less than 1.0% by mass, (c) heat treatment at 80°C or higher, and (d)
　Sensory evaluation of the final products obtained according to Experimental Examples 101 to 113 and Comparative Examples 101 to 119 to examine the usefulness by performing all the steps of peroxide removal treatment was carried out, and the results are shown in Tables 4 to 16. And the concrete effect was shown in the comment column in the table.
[0037]
[Example 101] Oil-fat composition derived from beef tallow (step (a) → step (b) → step (c) → step (d))
　9.95 g of water was added to 95.0 g of commercially available beef tallow, and Sumiteam RLS (Shin Nippon Chemical Industry Co., Ltd. ) was added. (Manufactured by Co., Ltd.) was added and the reaction was carried out by stirring at 50° C. for 20 hours. After the reaction, heat deactivation was carried out at 85° C. for 60 minutes. After deactivating the enzyme, the mixture was cooled to 50° C., the supernatant was recovered by centrifugation, 5% by weight of Glauber's salt (manufactured by Maui Kasei Kogyo Co., Ltd.) was added, and dehydration treatment was carried out. After dehydration, the solid content was removed by filtration to obtain 77.2 g of a filtrate. The filtrate was heated to 120° C. and stirred for 2 hours while passing 7.7 ml/min of air, and the heat treatment was stopped. The mixture was cooled to 50°C, 5.0% by weight of activated clay was added to the obtained heat-treated product, and the mixture was stirred at 50°C for 4 hours. After stirring, the solid content was removed by filtration to obtain 57.9 g of the final product of Example 101.
[0038]
[Example 102] Chicken fat-derived oil/fat composition (step (a) → step (b) → step (c) → step (d))
　84.5 g of commercially available chicken fat was added with 14.5 g of water, and Sumiteam MML-G ( 0.5 g of Shin Nippon Chemical Industry Co., Ltd.) was added, and the reaction was carried out by stirring at 50° C. for 20 hours. After the reaction, heat deactivation was carried out at 85° C. for 30 minutes. After deactivating the enzyme, the mixture was cooled to 50° C., the supernatant was recovered by centrifugation, 2% by weight of anhydrous magnesium sulfate (manufactured by Nacalai Tesque, Inc.) was added, and dehydration treatment was performed. After dehydration, the solid content was removed by filtration to obtain 71.2 g of a filtrate. The filtrate was heated to 110° C. and stirred for 2 hours while passing 10.65 ml/min of air, and the heat treatment was stopped. The mixture was cooled to 50°C, 2.5% by weight of activated clay was added to the obtained heat-treated product, and the mixture was stirred at 50°C for 4 hours. After stirring, the solid content was removed by filtration to obtain 56.9 g of the final product of Example 102.
[0039]
[Example 103] A fat and oil composition derived from lard (process (b) -> process (c) -> process (a) -> process (b) -> process (d))
　Commercially available lard having a water content adjusted to less than 1.0% 95.0 g was heated to 120° C. and stirred for 3 hours while passing 9.5 ml/min of air, and the heat treatment was stopped. After cooling to 50° C., 4.95 g of water was added to the obtained heat-treated product, and 0.05 g of Sumiteam RLS (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added, followed by stirring for 20 hours to carry out a reaction. .. After the reaction, heat deactivation was carried out at 85° C. for 60 minutes. After deactivating the enzyme, dehydration treatment was carried out under the same conditions as in Example 102, and after dehydration, the solid content was removed by filtration to obtain 85 g of a filtrate. 2.5% by weight of activated clay was added to the filtrate under the same conditions as in Example 102, and the mixture was stirred at 50° C. for 4 hours. After stirring, the solid content was removed by filtration to obtain 68.4 g of the final product of Example 103.
[0040]
[Example 104] Oil-fat composition derived from milk fat (step (a) → step (b) → step (c) → step (d))
　9.0 g of water was added to 90.0 g of commercially available unsalted butter, and lipase AY30SD (Amano Enzyme) (Manufactured by Co., Ltd.) was added and reacted under the same conditions as in Example 102. After the reaction, the enzyme was inactivated, dehydration treatment was performed, and after dehydration, solid content was removed by filtration, 64.1 g of liquid was obtained. The filtrate was heated to 105° C. and stirred for 2 hours while passing 6.4 ml/min of air, and the heat treatment was stopped. The mixture was cooled to 50°C, 2.5% by weight of activated clay was added to the obtained heat-treated product, and the mixture was stirred at 50°C for 4 hours. After stirring, the solid content was removed by filtration, and 52.8 g of the final product of Example 104 was obtained.
[0041]
[Example 105] Oil and fat composition derived from cod oil (mixing of lipase reaction product and heated reaction product)
　13.0 g of water was added to 85.0 g of commercially available cod oil, and Sumiteam MML-G (manufactured by Shin Nippon Chemical Industry Co., Ltd.) ) Was added and reacted under the same conditions as in Example 102, after the reaction, the enzyme was inactivated, dehydration treatment was performed, and after dehydration, the solid content was removed by filtration, and a filter as a lipase reaction product was obtained. 70.3 g of liquid was obtained. Further, 100 g of commercially available cod oil having a water content adjusted to less than 1.0% was heated to 120° C. and stirred for 2 hours while aerating 10 ml/min of air, and the heat treatment was stopped. After purging with nitrogen, the obtained heat-treated product was stirred for 2 hours while passing 10 ml/min of nitrogen. After cooling to 27°C, 92.5 g of a heated reaction product was obtained. The filtrate and the heated reaction product were mixed to obtain 162.8 g of the final product of Example 105.
[0042]
[Example 106] Oil and fat composition derived from salmon oil (step (a) → step (b) → step (c) → step (d))
　8.99 g of water was added to 85.0 g of commercially available salmon oil to obtain lipase DF15 (Amano Enzyme). 0.01 g) was added and the reaction was carried out at 37° C. with stirring for 20 hours. After the reaction, heat deactivation was carried out at 85° C. for 60 minutes. After deactivating the enzyme, the mixture was cooled to 37° C., and the supernatant was collected by centrifugation. The obtained recovered product was dehydrated under the same conditions as in Example 102. After dehydration, the solid content was removed by filtration to obtain 70.5 g of a filtrate. The filtrate was heated to 120° C. and stirred for 2 hours while passing 7 ml/min of air, and the heat treatment was stopped. After purging with nitrogen, the obtained heat-treated product was stirred for 2 hours while bubbling 14 ml/min of nitrogen. Cooling to 50° C. gave 63.4 g of the final product of Example 106.
[0043]
[Example 107] Palm oil-derived oil and fat composition (step (a) → step (b) → step (c) → step (d)) To
　commercially available palm oil 85g, 14.97 g of water was added, and lipase AY30G (Amano Enzyme ( 0.03 g) was added, and the reaction was carried out by stirring at 50° C. for 3 hours. After the reaction, heat deactivation was carried out at 85° C. for 60 minutes. After deactivating the enzyme, the mixture was cooled to 50°C and left overnight at 50°C. After standing, the supernatant was recovered by liquid separation, the obtained recovered product was dehydrated under the same conditions as in Example 101, and the solid content was removed by filtration to obtain 57.8 g of a filtrate. The filtrate was heated to 105° C. and stirred for 2 hours while passing 11.4 ml/min of air, and the heat treatment was stopped. The mixture was cooled to 50°C, 6.0 wt% of activated clay was added to the obtained heat-treated product, and the mixture was stirred at 50°C for 6 hours. After stirring, the solid content was removed by filtration, and 41.6 g of the final product of Example 107 was obtained.
[0044]
[Example 108] Oil-fat composition derived from olive oil (step (a) -> step (b) -> step (c) -> step (d))
　To 100.0 g of commercially available olive oil, 300.0 g of water and 0.2 g of an emulsifier were added, and a lipase MER ( Amano Enzyme Co., Ltd.) (1.0 g) was added, and the reaction was carried out at 40° C. with stirring for 20 hours. After the reaction, heat deactivation was carried out at 85°C for 15 minutes. After deactivating the enzyme, it was cooled to 40° C., and the supernatant was recovered by centrifugation. The obtained recovered product was dehydrated under the same conditions as in Example 102. After dehydration, the solid content was removed by filtration to obtain 79.2 g of a filtrate. The filtrate was heated to 120° C. and stirred for 2 hours while passing 7.9 ml/min of air, and the heat treatment was stopped. The mixture was cooled to 50° C., the obtained heat-treated product was treated with activated clay under the same conditions as in Example 101, and the solid content was removed by filtration to obtain 58.9 g of the final product of Example 108.
[0045]
[Example 109] Oil/fat composition derived from corn oil (step (a) → step (b) → step (c) → step (d))
　4.975 g of water was added to 95.0 g of commercially available corn oil to obtain Sumiteam NLS (New Japan Chemical Industry Co., Ltd.) was added and reacted under the same conditions as in Example 106. After the reaction, the enzyme was inactivated, dehydration treatment was performed, and after dehydration, solid content was removed by filtration. , 78.7 g of a filtrate was obtained. The filtrate was heated to 120° C. and stirred for 2 hours while passing 7.8 ml/min of air, and the heat treatment was stopped. After purging with nitrogen, the obtained heat-treated product was stirred for 2 hours while passing 15.6 ml/min of nitrogen. After cooling to 50° C., 70.1 g of the final product of Example 109 was obtained.
[0046]
[Example 110] Oil and fat composition derived from cocoa butter (step (a) → step (b) → step (c) → step (d))
　85.0 g of commercially available cocoa butter was added with 14.99 g of water, and Sumiteam RLS (New Japan 0.01g of Chemical Industry Co., Ltd.) was added, and the reaction was carried out by stirring at 50° C. for 3 hours. After the reaction, heat deactivation was carried out at 95° C. for 60 minutes. After deactivating the enzyme, the mixture was cooled to 55° C., and the supernatant was collected by centrifugation. The obtained recovered product was dehydrated under the same conditions as in Example 102, and after dehydration, the solid content was removed by filtration to obtain 72.9 g of a filtrate. The filtrate was heated to 120° C. and stirred for 3 hours while passing 72 ml/min of air, and the heat treatment was stopped. The mixture was cooled to 55° C., the obtained heat-treated product was treated with activated clay under the same conditions as in Example 102, and the solid content was removed by filtration to obtain 58.1 g of the final product of Example 110.
[0047]
[Example 111] Oil/fat composition derived from coconut oil (step (a) → step (b) → step (c) → step (d))
　4.85 g of water was added to 95.0 g of commercially available coconut oil, and lipase AY30G (Amano Enzyme) (Manufactured by Co., Ltd.) was added and reacted under the same conditions as in Example 102. After the reaction, the enzyme was inactivated, dehydration treatment was performed, and after dehydration, solid content was removed by filtration, 81.8 g of liquid was obtained. The filtrate was heated to 110° C. and stirred for 2 hours while aerating 8.1 ml/min of air, and the heat treatment was stopped. After cooling to 50° C., the obtained heat-treated product was treated with activated clay under the same conditions as in Example 102, and the solid content was removed by filtration to obtain 64.9 g of the final product of Example 111.
[0048]
[Example 112] Oil and fat composition derived from rapeseed oil (step (a) → step (b) → step (c) → step (d))
　4.9 g of water was added to 95.0 g of commercially available rapeseed oil to obtain lipase DF15 (Amano Enzyme). (Manufactured by Co., Ltd.) was added and reacted under the same conditions as in Example 106. After the reaction, the enzyme was inactivated, dehydration treatment was performed, and after dehydration, solid content was removed by filtration, 83.5 g of liquid was obtained. The filtrate was heated to 100° C. and stirred for 2 hours while passing 8.3 ml/min of air, and the heat treatment was stopped. After cooling to 50° C., the obtained heat-treated product was treated with activated clay under the same conditions as in Example 101, and the solid content was removed by filtration to obtain 61.2 g of the final product of Example 112.
[0049]
[Example 113] Oil and fat composition derived from coffee oil (step (a) → step (b) → step (c) → step (d))
　4.93 g of water was added to 95.0 g of commercially available coffee oil to obtain lipase DF15 (Amano Enzyme). Co., Ltd.) was added and reacted under the same conditions as in Example 106, after the reaction, the enzyme was inactivated, dehydration treatment was performed, and after dehydration, the solid content was removed by filtration, 75.3 g of liquid was obtained. The filtrate was heated to 100° C. and agitated for 2 hours while passing 37.6 ml/min of air, and the heat treatment was stopped. After purging with nitrogen, the obtained heat-treated product was stirred for 2 hours while passing 37.6 ml/min of nitrogen. Cooling to 50° C. gave 67.2 g of the final product of Example 113.
[0050]
　It was confirmed by a gas chromatograph (Agilent) that the final products obtained in Examples 101 to 113 contained all three kinds of free fatty acids of component A and unsaturated aldehydes of component B. confirmed.
[0051]
[Comparative Example 101] Beef tallow-derived oil/fat composition
　Commercially available beef tallow (95.0 g) was added with 4.95 g of water, and Sumiteam RLS (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added at 0.05 g, and the mixture was stirred at 50°C for 20 hours to react. Was carried out. After the reaction, heat deactivation was carried out at 85° C. for 60 minutes. After deactivating the enzyme, the mixture was cooled to 50° C., the supernatant was recovered by centrifugation, 5% by weight of Glauber's salt (manufactured by Maui Kasei Kogyo Co., Ltd.) was added, and dehydration treatment was carried out. After dehydration, the solid content was removed by filtration to obtain 77.2 g of the final product of Comparative Example 101.
[0052]
[Comparative Example 102]
　100.0 g of commercially available beef tallow derived from a beef tallow composition was heated to 120°C and stirred for 2 hours while aerating 10 ml/min of air, and the heat treatment was stopped. The mixture was cooled to 50°C, 5.0% by weight of activated clay was added to the obtained heat-treated product, and the mixture was stirred at 50°C for 4 hours. After stirring, the solid content was removed by filtration to obtain 79.5 g of the final product of Comparative Example 102.
[0053]
[Comparative Example 103]
　14.5 g of water was added to 85.0 g of a commercially available chicken fat-derived oil/fat composition, and 0.5 g of Sumiteam MML-G (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added, followed by heating at 50°C at 20°C. The reaction was carried out with stirring for a time. After the reaction, heat deactivation was carried out at 85° C. for 30 minutes. After deactivating the enzyme, the mixture was cooled to 50° C., the supernatant was recovered by centrifugation, 2% by weight of anhydrous magnesium sulfate (manufactured by Nacalai Tesque, Inc.) was added, and dehydration treatment was performed. After dehydration, the solid content was removed by filtration to obtain 71.2 g of the final product of Comparative Example 103.
[0054]
[Comparative Example 104]
　49.5 g of 0.05 M phosphate buffer was added to 50.0 g of chicken fat-derived oil and fat composition commercially available lard, and 0.5 g of lipase AY30G (manufactured by Amano Enzyme Inc.) was added at 50°C. The reaction was carried out with stirring for 8 hours. After the reaction, heat deactivation was carried out at 85° C. for 30 minutes. After deactivating the enzyme, the mixture was heated to 150° C. and stirred for 1 hour while aerating 1000 ml/min of air, and the heat treatment was stopped to obtain 89.6 g of the final product of Comparative Example 104.
[0055]
[Comparative Example 105]
　Pork fat-derived oil/fat composition Commercially available pork fat 95.0 g was added with 4.95 g water, Sumiteam RLS (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added at 0.05 g, and the mixture was stirred at 50°C for 20 hours. The reaction was carried out. After the reaction, heat deactivation was carried out at 85° C. for 60 minutes. After deactivating the enzyme, the solid content was removed by dehydration treatment by the same operation as in Comparative Example 103 to obtain 85.0 g of the final product of Comparative Example 105.
[0056]
[Comparative Example 106]
　100.0 g of a commercially available lard composition derived from lard was heated to 120°C and stirred for 3 hours while aerating 10 ml/min of air, and the heat treatment was stopped. The mixture was cooled to 50°C, 2.5% by weight of activated clay was added to the obtained heat-treated product, and the mixture was stirred at 50°C for 4 hours. After stirring, the solid content was removed by filtration to obtain 80.9 g of the final product of Comparative Example 106.
[0057]
[Comparative Example 107]
　9.0 g of water was added to 90.0 g of commercially available unsalted butter instead of milk fat-derived oil and fat composition commercially available chicken fat, and lipase AY30SD (manufactured by Amano Enzyme Inc.) instead of adding Sumizyme MML-G Was treated in the same manner as in Comparative Example 103 except that 1.0 g of was added to give 64.1 g of the final product of Comparative Example 107.
[0058]
[Comparative Example 108] Milk-fat-derived oil and fat composition
　100.0 g of commercially available unsalted butter adjusted in advance to a water content of less than 1.0% was heated to 105°C, stirred for 2 hours while aerating 10 ml/min of air, and the heat treatment was stopped. did. After cooling, the obtained heat-treated product was dehydrated by the same operation as in Comparative Example 106 to remove the solid content, and 82.4 g of the final product of Comparative Example 108 was obtained.
[0059]
[Comparative Example 109] Cod oil-derived oil and fat composition
　13.0 g of water was added to 85.0 g of commercially available cod oil instead of commercially available chicken fat, and instead of addition of Sumiteam MML-G, Sumiteam MML-G (Shin Nippon Chemical Industry Co., Ltd. The same operation as in Comparative Example 103 was carried out except that 2.0 g of ()) was added to obtain 70.3 g of the final product of Comparative Example 109.
[0060]
[Comparative Example 110] Salmon oil-derived oil and fat composition
　Commercially available salmon oil 85.0 g was added with 14.99 g of water, and lipase DF15 (manufactured by Amano Enzyme Inc.) was added at 0.01 g, and the mixture was stirred at 37°C for 20 hours to react. Was carried out. After the reaction, heat deactivation was carried out at 85° C. for 60 minutes. After deactivating the enzyme, the mixture was cooled to 37° C., and the supernatant was collected by centrifugation. The obtained recovered product was dehydrated by the same operation as in Comparative Example 103 to remove the solid content, and 70.5 g of the final product of Comparative Example 110 was obtained.
[0061]
[Comparative Example 111] Palm oil-derived oil and fat composition
　Commercially available palm oil 85.0 g was added with 14.97 g of water, and lipase AY30G (manufactured by Amano Enzyme Inc.) was added with 0.03 g, and stirred at 50°C for 3 hours to react. Was carried out. After the reaction, heat deactivation was carried out at 85° C. for 60 minutes. After deactivating the enzyme, the mixture was cooled to 50°C and left overnight at 50°C. After leaving still, the supernatant was recovered by liquid separation, and the obtained recovered product was dehydrated in the same manner as in Comparative Example 101 to remove the solid content, thereby obtaining 57.8 g of the final product of Comparative Example 111.
[0062]
[Comparative Example 112] Olive oil-derived oil and fat composition
　300.0 g of water and 0.2 g of an emulsifier were added to 100.0 g of commercially available olive oil, and 1.0 g of lipase MER (manufactured by Amano Enzyme Inc.) was added, followed by stirring at 40°C for 20 hours. The reaction was carried out. After the reaction, heat deactivation was carried out at 85°C for 15 minutes. After deactivating the enzyme, it was cooled to 40° C., and the supernatant was recovered by centrifugation. The obtained recovered product was dehydrated by the same operation as in Comparative Example 101 to remove the solid content, and 79.2 g of the final product of Comparative Example 112 was obtained.
[0063]
[Comparative Example 113] Corn oil-derived oil/fat composition
　4.975 g of water was added to 95.0 g of commercially available corn oil instead of commercially available salmon oil, and instead of adding lipase DF15, Sumiteam NLS (manufactured by Shin Nippon Chemical Industry Co., Ltd.) Was treated in the same manner as in Comparative Example 110 except that 0.025 g of was added to obtain 78.7 g of the final product of Comparative Example 113.
[0064]
[Comparative Example 114] Corn oil-derived oil/fat composition
　Commercially available corn oil (100.0 g) was heated to 120°C and stirred for 2 hours while aerating 10 ml/min of air, and the heat treatment was stopped. After purging with nitrogen, the obtained heat-treated product was stirred for 2 hours while passing 20 ml/min of nitrogen. After cooling to 50° C., 86.8 g of the final product of Comparative Example 114 was obtained.
[0065]
[Comparative Example 115] Cocoa butter-derived oil and fat composition
　Commercially available cocoa butter 85.0 g was added with 14.99 g of water, Sumiteam RLS (produced by Shin Nippon Chemical Industry Co., Ltd.) was added at 0.01 g, and the mixture was stirred at 50°C for 3 hours. The reaction was carried out. After the reaction, heat deactivation was carried out at 95° C. for 60 minutes. After deactivating the enzyme, the mixture was cooled to 55° C., and the supernatant was collected by centrifugation. The obtained recovered product was dehydrated by the same operation as in Comparative Example 103 to remove the solid content, and 72.9 g of the final product of Comparative Example 115 was obtained.
[0066]
[Comparative Example 116] Cocoa butter-derived oil and fat composition
　100.0 g of commercially available cocoa butter was heated to 120°C and stirred for 3 hours while aerating 100 ml/min of air, and the heat treatment was stopped. The mixture was cooled to 55° C., and the obtained heat-treated product was dehydrated by the same operation as in Comparative Example 106 to remove the solid content, and 79.2 g of the final product of Comparative Example 116 was obtained.
[0067]
[Comparative Example 117]
　4.85 g of water was added to 95.0 g of commercially available palm oil instead of palm oil-derived oil and fat composition commercially available chicken fat, and lipase AY30G (manufactured by Amano Enzyme Inc.) instead of addition of Sumizyme MML-G Was treated in the same manner as in Comparative Example 103, except that 0.15 g was added to obtain 81.8 g of the final product of Comparative Example 117.
[0068]
[Comparative Example 118] Oilseed oil composition derived from rapeseed oil
　Instead of commercially available salmon oil, 4.9 g of water was added to 95.0 g of commercially available rapeseed oil, and lipase DF15 (manufactured by Amano Enzyme Inc.) was added except that 0.1 g was compared. The same procedure as in Example 110 was carried out to obtain 83.5 g of the final product of Comparative Example 118.
[0069]
[Comparative Example 119] Coffee oil-derived oil/fat composition In
　place of the commercially available salmon oil, 9.93 g of water was added to 95.0 g of commercially available coffee oil, and 0.07 g of Lipase DF15 (manufactured by Amano Enzyme Inc.) was added, but comparison was made. The same procedure as in Example 110 was carried out to obtain 75.3 g of the final product of Comparative Example 119.
[0070]
　The contents of the components A and B in the final products obtained in Examples 101 to 113 and Comparative Examples 101 to 119 were confirmed using a gas chromatograph (Agilent). In addition, the water content was confirmed by the Karl Fischer measurement method using a Karl Fischer water content measuring device (manufactured by Metrohm Co.).
[0071]
[Sensory Evaluation 1]
　Example 101, Comparative Examples 101 and 102, and 0.025% of commercially available beef tallow (untreated (control)) were added to a commercially available retort beef bowl, and a sensory evaluation was performed by 10 expert panels. The results are shown below.
[Table 4]

[0072]
[Sensory Evaluation 2]
　300 g of hot water at 80° C. was added to 5 g of commercially available chicken soup powder (granular type), and the resulting mixture was thoroughly mixed with Example 102, Comparative Examples 103 and 104, and commercially available chicken fat (untreated ( Control panel)) was added 0.025% each, and sensory evaluation was carried out by 10 expert panels. The results are shown below.
[Table 5]

[0073]
[Sensory Evaluation 3]
　Example 103, Comparative Examples 105 and 106, and commercial lard (untreated (control)) were added to the commercial retort curry at 0.05% each, and sensory evaluation was carried out by 10 expert panels. The results are shown below.
[Table 6]

[0074]
[Sensory Evaluation 4]
　0.025% of each of Example 104, Comparative Examples 107 and 108, and commercially available milk fat (untreated (control)) was added to commercially available lacto ice, and lacto ice was prepared according to a conventional method. Sensory evaluation was carried out by 10 specialist panels. The results are shown below.
[Table 7]

[0075]
[Sensory Evaluation 5]
　Example 105, Comparative Example 109, and 0.01% of commercially available cod oil (untreated (control)) were added to commercially available instant noodles (seafood), and sensory evaluation was performed by 10 expert panels. The results are shown below.
[Table 8]

[0076]
[Sensory Evaluation 6]
　0.05% each of Example 106, Comparative Example 110 and commercial salmon oil (untreated (control)) was added to a commercially available sauce for salmon cream cooking, and sensory evaluation was performed by 10 expert panels. The results are shown below.
[Table 9]

[0077]
[Sensory Evaluation 7]
　0.0107% of each of Example 107, Comparative Example 111 and commercial palm oil (untreated (control)) was added to a commercially available retort cream stew, and a sensory evaluation was performed by 10 expert panels.
The results are shown below.
[Table 10]

[0078]
[Sensory Evaluation 8]
　0.0108% of each of Example 108, Comparative Example 112, and commercially available olive oil (untreated (control)) was added to commercially available carpaccio sauce, and sensory evaluation was performed by 10 expert panels. The results are shown below.
[Table 11]

[0079]
[Sensory Evaluation 9]
　0.0109% of each of Example 109, Comparative Examples 113 and 114, and commercial corn oil (untreated (control)) was added to commercially available corn potage, and sensory evaluation was performed by 10 expert panels. The results are shown below.
[Table 12]

[0080]
[Sensory Evaluation 10]
　Example 110, Comparative Examples 115 and 116, and commercially available cocoa butter (untreated (control)) were added at 0.05% to commercially available cafe mocha, and sensory evaluation was performed by 10 expert panels. The results are shown below.
[Table 13]

[0081]
[Sensory evaluation 11]
　After heating and dissolving commercially available sliced ​​cheese at 50° C., Example 111, Comparative Example 117 and commercially available coconut oil (untreated (control)) were added at 0.025% each, according to a conventional method, sliced ​​cheese was prepared. It was adjusted.
Sensory evaluation was carried out by 10 specialist panels. The results are shown below.
[Table 14]

[0082]
[Sensory Evaluation 12]
　Example 112, Comparative Example 118, and commercially available rapeseed oil (untreated (control)) were added to the commercial mayonnaise (calorie half) at 0.025% each, and a sensory evaluation was performed by 10 specialized panels. .. The results are shown below.
[Table 15]

[0083]
[Sensory evaluation 13]
　140 g of hot water at 95°C was added to 2 g of commercially available instant coffee (granular type), and the mixture was thoroughly mixed to give Example 113, Comparative Example 119 and commercial coffee oil (untreated (control)). Was added 0.05% each, and sensory evaluation was performed by 10 expert panels. The results are shown below.
[Table 16]

[0084]
Experiment for investigating the usefulness of containing all of the free fatty acid of the component A and the unsaturated aldehyde of the component B in a specific ratio and proportion
　Free palmitic acid, free stearic acid, free oleic acid, 2-octenal , 2-decenal, and MCT were prepared in the same manner as in Experiment 1.
　Then, based on MCT, oil and fat compositions were prepared with the compositions shown in Table 17-1 and Table 17-2 (in the table, sum means total mass, and unit is mass (g)). Then, the usefulness of the ratio of the B component relative to 100 parts by mass of the A component and the content of the A component with respect to the total mass of the composition within the scope of the present invention was examined. In addition, in this experiment, the balance of the five components was calculated from the average value of the content concentrations of the compositions in the various examples of Experiment 3.
[Table 17-1]

[Table 17-2]

[0085]
[Sensory Evaluation]
The compositions of Examples A to D and Comparative Examples A to J were added to the commercially available retort pasta sauce in an amount of 0.025%, and a sensory evaluation was conducted by 10 specialist panels. The results are shown below.
[Table 17-3]

[0086]
　According to the present experiment, an oil and fat composition having a content ratio and a ratio of the free fatty acid of the component A and the unsaturated aldehyde of the component B according to the present invention (in the ratio and ratio of the fat and oil composition obtained by the production method according to the present invention, (Corresponding) has been shown to be capable of imparting a particularly high oil and fat feeling to foods.
Industrial availability
[0087]
　INDUSTRIAL APPLICABILITY The present invention can impart a fat and oil feeling to foods and drinks with more natural and appropriate strength, or can enhance or improve the oil and fat feeling in foods and drinks, and can be used as a fat and oil feeling imparting material. An oil and fat composition and a novel method for producing the same can be provided.
The scope of the claims
[Claim 1]
　An oil and fat composition having a water content of less than 1.0% by mass and containing the following A component and B component, wherein the
　　A component: free palmitic acid, free oleic acid, and three types of free fatty acids consisting of free stearic acid;
　　Component B: Two types of unsaturated aldehydes consisting of 2-decenal and 2-octenal
　A component contains 0.002 to 0.2 parts by weight of component B with respect to 100 parts by weight, and with
　respect to the total weight of the composition. Oil and fat composition containing 8.5 mass% or more of A component.
[Claim 2]
　The oil/fat composition according to claim 1, comprising an oil/fat derived from an animal or vegetable oil or a fatty acid derivative.
[Claim 3]
　Animal and vegetable fats are beef tallow, lard, chicken fat, mutton fat, milk fat, olive oil, palm oil, rapeseed oil, corn oil, coconut oil, cocoa butter, coffee oil, cod oil, salmon oil, skipjack oil, sardine oil, tuna oil. The oil and fat composition according to claim 2, which is at least one selected from the group consisting of:
[Claim 4]
　The animal and plant fats and oils,
　(a) a step of lipase treatment,
　(b) a step of dehydrating process to be less than the moisture content of 1.0 wt%, and
　wherein the (c) 80 ° C. or more steps of heat treatment,
　the step (b) The
　method for producing an oil/fat composition, which may be performed before step (c), and may further include (d) a step of removing a peroxide after step (c).
[Claim 5]
　A step of obtaining a lipase reaction product by subjecting
　animal and vegetable oils and fats to a lipase reaction, a step of dehydrating animal and vegetable oils and fats to a water content of less than 1.0% by mass, and then heat-treating at 80°C or more to obtain a heated reaction product, and a
　lipase reaction product and heating And a step of combining the
　reaction product , wherein the heated reaction product may be further subjected to a peroxide removal treatment after the heating treatment.
[Claim 6]
　Animal and vegetable fats are beef tallow, lard, chicken fat, sheep fat, milk fat, olive oil, palm oil, rapeseed oil, corn oil, coconut oil, cocoa butter, coffee oil, cod oil, salmon oil, skipjack oil, sardine oil, tuna oil. The method for producing an oil/fat composition according to claim 4, which is at least one selected from the group consisting of:
[Claim 7]
　The method for producing an oil/fat composition according to any one of claims 4 to 6,
　wherein the oil/fat composition comprises
　　three types of free components: component A: free palmitic acid, free oleic acid, and free stearic acid. Fatty acid; and
　　B component: Contains two types of unsaturated aldehydes consisting of 2-decenal and 2-octenal,
contains
　0.002 to 0.2 parts by weight of B component to 100 parts by weight of A component,
　and the total weight of the composition The manufacturing method as described above, which contains 8.5% by mass or more of the component A.
[Claim 8]
　An oil and fat composition obtained by the method according to any one of claims 4 to 7.
[Claim 9]
　A fragrance composition comprising the oil or fat composition according to any one of claims 1 to 3 and 8.
[Claim 10]
　A food or drink comprising the oil or fat composition according to any one of claims 1 to 3 and 8, or the flavor composition according to claim 9.