METHOD FOR PRODUCING LACTONE-ENRICHED OIL OR FAT COMPOSITION

摘要

The purpose of the present invention is to improve the flavor of a butter oil or fat composition in a non-enzymatic manner. A lactone in an oil or fat composition having a water content of 300 to 1200 ppm inclusive can be enriched by a step of retaining the oil or fat composition at such a temperature that a solid fat can exist in the oil or fat composition to thereby produce gamma-lactone or delta-lactone in a non-enzymatic manner from triglyceride containing a 4- or 5-hydroxy fatty acid in the oil or fat composition or a step of adding an additive having a property of forming a hydrogen bond to a water molecule in the oil or fat composition (e.g., sucrose) to the oil or fat composition and then retaining the resultant mixture at a temperature of 40 to 60°C to thereby produce gamma-lactone or delta-lactone in a non-enzymatic manner from triglyceride containing a 4- or 5-hydroxy fatty acid in the oil or fat composition.