JP2002069482A - Novel edible oil and fat and method of manufacture - Google Patents

Abstract

PROBLEM TO BE SOLVED: To develop edible oil and fat which are mellower and more delicious than the existing products and to concurrently provide novel material for foodstuffs by modifying edible oil and fat of which the raw material is animal fat. SOLUTION: The novel edible oil and fat with mellow taste and with the character that they are creamy and smooth liquid at the normal temperature which no existing products have are obtained by bringing fat into contact with at least one part of pancreas and reducing the fat to low molecular compound. The oil and fat and the method of their manufacture achieve the above purpose. Since the novel edible oil and fat are liquid at relatively low temperature, there is the possibility of applying them to ham or meat as filler without using emulsifier, etc., and there arises the possibility of producing new food which is now impossible.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【発明の属する技術分野】本発明は、新規食用油脂、詳
しくは、獣畜より得られる脂肪をその獣畜の臓器である
膵臓の少なくとも一部と接触させ、当該脂肪を低分子化
させることを特徴とする新規食用油脂、その製造方法及
び当該食用油脂を含有、又は使用した食品に関する。TECHNICAL FIELD The present invention relates to a novel edible oil and fat, more specifically, a method of bringing a fat obtained from a veterinary animal into contact with at least a part of a pancreas which is an organ of the veterinary animal to lower the molecular weight of the fat. The present invention relates to a novel edible oil and fat, a method for producing the same, and a food containing or using the edible oil and fat.

【０００２】[0002]

【従来の技術】従来から、獣畜の脂肪を原料とする食用
油脂としては、牛脂（へット）及び豚脂（ラード）等が
良く知られている。これらは揚げ物等の調理油として使
用されるだけでなく、特にケンネ脂（牛）及び背脂肪
（豚）等はハンバーグ、餃子等の食材として使用され、
食品の味や食感の形成に大きく関与しており、この場合
には脂肪の品質が非常に重要となる。2. Description of the Related Art Conventionally, tallow fat (het), lard (lard) and the like are well known as edible fats and oils using animal fat as a raw material. These are not only used as cooking oils for fried foods, etc., but especially kenne fat (beef) and back fat (pork) are used as ingredients for hamburgers, gyoza, etc.
It is greatly involved in the formation of the taste and texture of foods, in which case the quality of the fat is very important.

【０００３】ところが食肉業界では、食肉生産の副産物
として生産される獣脂から、レンダリングにより食用油
脂を生産しているが、パーム油等低価格の植物性油脂の
輸入量の増加や、近年の脂肪を敬遠しがちな食文化のた
め、従来の製造方法で作られる固体油脂では、品質及び
価格の点で市場の要求を必ずしも満足させるものではな
かった。However, in the meat industry, edible fats and oils are produced by rendering from tallow produced as a by-product of meat production. However, imports of low-priced vegetable fats such as palm oil have increased, and recent fats have been reduced. Due to the tendency to avoid food culture, solid fats and oils produced by conventional production methods do not always satisfy market demands in terms of quality and price.

【０００４】一方、新しいコンセプトを持った料理や、
セントラルキッチン等の食品産業の推移に合わせ、商品
開発や製造現場では新しい食品素材としての新規食用油
脂が求められるようになっている。On the other hand, dishes with a new concept,
In line with the changes in the food industry such as central kitchens, new edible fats and oils have been required as new food materials in product development and manufacturing sites.

【０００５】[0005]

【発明が解決しようとする課題】本発明は、このような
事情を考慮して、獣畜の脂肪を原料とする食用油脂の改
質を行うことによって、従来品よりもまろやかで旨味の
強い食用油脂を開発し、同時に、新規食品素材を提供し
ようとするものである。SUMMARY OF THE INVENTION In view of the above-mentioned circumstances, the present invention is to improve the edible fats and oils obtained from the fats of livestock and livestock by improving the edible fats and oils which are more mellow and stronger than conventional products. The aim is to develop fats and oils and at the same time to provide new food ingredients.

【０００６】[0006]

【課題を解決するための手段】上記課題を解決すべく、
本発明者らは鋭意研究した結果、脂肪と、膵臓の少なく
とも一部とを接触させて、当該脂肪を低分子化させるこ
とで、従来品にない常温でなめらかなクリーム状の液体
であるという性質やまろやかな味を持つことを見出し、
本発明を完成するに至った。Means for Solving the Problems In order to solve the above problems,
The present inventors have conducted intensive studies and found that by contacting fat with at least a part of the pancreas to reduce the molecular weight of the fat, it is a smooth creamy liquid at room temperature, which is not available in conventional products. Finding that it has a mild taste,
The present invention has been completed.

【０００７】すなわち、本発明は、脂肪と、膵臓の少な
くとも一部とを接触させて、当該脂肪を低分子化させる
ことを特徴とする食用油脂の製造方法、好ましくは、獣
畜より得られる脂肪を同種の獣畜の膵臓の少なくとも一
部と接触させ、膵臓に含まれる酵素の作用により当該脂
肪を低分子化させることを特徴とする食用油脂の製造方
法である。[0007] That is, the present invention provides a method for producing an edible oil and fat, which comprises contacting fat with at least a part of the pancreas to reduce the fat to a low molecular weight, preferably a fat obtained from a veterinary animal. Is contacted with at least a part of the pancreas of the same animal species, and the fat is reduced in molecular weight by the action of an enzyme contained in the pancreas.

【０００８】更に、本発明は、このような方法で製造す
ることにより、２５〜３０℃の常温でクリーム状の液体
となり、味が良く、なめらかな新規食用油脂も含む。Further, the present invention includes a novel edible oil and fat which is made into a creamy liquid at a normal temperature of 25 to 30 ° C., and has a good taste and is smooth by being produced by such a method.

【０００９】また、本発明において、当該膵臓の少なく
とも一部が他の臓器又は組織、例えば、食肉生産におけ
る内臓等の副産物と共に混合することもできる。その場
合には、従来は食用されず廃棄されていた獣畜臓器の有
効利用が図られ、同時に、食用油脂の味を更にまろやか
にすることができる。In the present invention, at least a part of the pancreas can be mixed with other organs or tissues, for example, by-products such as internal organs in meat production. In such a case, the effective use of the animal organs that have been discarded without being eaten conventionally can be achieved, and at the same time, the taste of the edible fats and oils can be further rounded.

【００１０】[0010]

【発明の実施の形態】以下に、本発明の実施の形態につ
いて説明する。Embodiments of the present invention will be described below.

【００１１】（新規食用油脂の製造方法）本発明に係る
新規食用油脂の製造は以下のように行う。(Production method of novel edible oil and fat) The production of the novel edible oil and fat according to the present invention is performed as follows.

【００１２】本発明に係る新規食用油脂の原料となる獣
脂及び膵臓は、どのような獣畜由来でも良いが、好まし
くは、牛、豚、馬及び羊の何れかが良い。脂肪と膵臓の
獣種が同じであることが製品表示の観点からは好まし
い。脂肪、膵臓の種類は１種類でも複数でも良く、又心
臓等の別の内臓を加えることも可能である。The tallow and pancreas used as the raw materials for the novel edible oils and fats according to the present invention may be derived from any animal, but are preferably cows, pigs, horses and sheep. It is preferable from the viewpoint of product labeling that the animal species of fat and pancreas be the same. One or more types of fat and pancreas may be used, and another internal organ such as a heart can be added.

【００１３】脂肪及び膵臓の接触は、当該脂肪及び膵臓
をミンチの状態で混合することによって行われるが、好
ましくはより細かくスラリー状にして混合する。原料と
なる脂肪及び膵臓をフードミキサー又はミンチ機を使用
し、スラリー状又はミンチ状にする。これに必要な場合
は水分を加え、攪拌機又はミキサー等で２０〜５０℃、
好ましくは３０〜４０℃で、１時間以上、好ましくは３
時間以上攪拌する。The contact between the fat and the pancreas is carried out by mixing the fat and the pancreas in a minced state, but preferably in a finer slurry. The fat and pancreas as raw materials are made into a slurry or mince using a food mixer or a mincing machine. If necessary, add water and use a stirrer or a mixer at 20-50 ° C,
Preferably at 30-40 ° C for 1 hour or more, preferably 3 hours.
Stir for at least an hour.

【００１４】攪拌後、好ましくは８０℃以上で３０〜６
０分間加熱する。その後、必要に応じ活性白土や活性炭
を加えろ過した後、冷却して本発明に係る新規食用油脂
を得る。これらの条件は原料とする獣畜の種類、脂肪と
膵臓の分量により変化するのでこれらに合わせて適当な
条件を選択することができる。After the stirring, preferably at 80 ° C. or higher for 30 to 6
Heat for 0 minutes. Thereafter, if necessary, activated clay or activated carbon is added, filtered, and then cooled to obtain a novel edible oil or fat according to the present invention. Since these conditions vary depending on the type of animal and the amount of fat and pancreas used as raw materials, appropriate conditions can be selected according to these.

【００１５】本発明方法で得られる食用油脂は、後述の
如く低分子化された油脂成分を含むものであり、更に通
常の精製工程により遊離脂肪酸等の共存物質を分離して
目的とする油脂成分を単離することもできるし、このよ
うな共存物質を含んだまま使用することもできる。更
に、必要な成分や処理を加えて、最終的に求められる品
質の油脂を製造することができる。本発明方法には、こ
のような方法が当然含められる。The edible oil or fat obtained by the method of the present invention contains an oil or fat component having a low molecular weight as described later, and further, a co-existing substance such as free fatty acid is separated by a usual purification step to obtain the desired oil or fat component. Can be isolated or used while containing such coexisting substances. Furthermore, by adding necessary components and treatments, it is possible to produce fats and oils of finally required quality. The method of the present invention naturally includes such a method.

【００１６】（新規食用油脂）このような方法により製
造した新規食用油脂は、膵臓由来の酵素の作用により低
分子化され、低融点、好ましくは、２５〜３０℃の融点
を示し、まろやかで、味の良い脂肪となる。本発明の新
規食用油脂は、原料として用いた獣畜由来の脂肪と実質
的に同一の脂肪酸組成を有するが、より大きな酸価、好
ましくは１０以上、より好ましくは２０以上の酸価を示
す。(New edible oil and fat) The novel edible oil and fat produced by such a method is reduced in molecular weight by the action of an enzyme derived from the pancreas, exhibits a low melting point, preferably a melting point of 25 to 30 ° C, and is mellow, It becomes a good fat. The novel edible fats and oils of the present invention have substantially the same fatty acid composition as the animal-derived fat used as a raw material, but exhibit a higher acid value, preferably 10 or more, more preferably 20 or more.

【００１７】一般に、牛脂、豚脂等の獣畜の脂肪は、ス
テアリン酸、パルミチン酸、オレイン酸を主要構成脂肪
酸とするトリグリセライドであるが、本発明の新規食用
油脂を構成する脂肪酸組成についても同一の脂肪原料を
用いる限り、構成脂肪酸組成については従来品と比較し
て顕著な差は認められない。一方、従来の方法により製
造された獣畜の脂肪中の遊離脂肪酸の含量は低く、一般
的には１０以下の酸価を示すが、本発明方法において膵
臓との接触後に得られる油脂の酸価を測定したところ１
０以上の比較的大きな値を示し、トリグリセライドを構
成する脂肪酸の一部が遊離脂肪酸に分解され、部分的に
ジグリセライド及び／又はモノグリセライドとして存在
するものと考えられる。また、このような分解反応によ
り油脂全体としての平均分子量が低下し、融点が低下す
ることによって、２５〜３０℃の常温でも液体として存
在し得るものと考えられる。本発明の食用油脂は、本発
明の前記方法で得られる３０℃で液体の油脂成分を含む
ものであればよい。In general, animal fats such as beef tallow and lard are triglycerides having stearic acid, palmitic acid and oleic acid as main constituent fatty acids. The fatty acid composition constituting the novel edible oil and fat of the present invention is the same. As long as the fat raw material is used, there is no remarkable difference in the constituent fatty acid composition as compared with the conventional product. On the other hand, the content of free fatty acids in the fats of livestock produced by the conventional method is low and generally shows an acid value of 10 or less, but the acid value of the fat obtained after contact with the pancreas in the method of the present invention. Measured 1
It shows a relatively large value of 0 or more, and it is considered that a part of the fatty acids constituting the triglyceride is decomposed into free fatty acids and partially exists as diglyceride and / or monoglyceride. Further, it is considered that such a decomposition reaction lowers the average molecular weight of the fat and oil as a whole and lowers the melting point, so that it can exist as a liquid at room temperature of 25 to 30 ° C. The edible oil / fat of the present invention may be any as long as it contains a fat / oil component which is liquid at 30 ° C. obtained by the method of the present invention.

【００１８】また、本発明に係る新規食用油脂の用途と
しては、牛脂（ヘット）や豚脂（ラード）と同様にハン
バーグ、餃子等の材料として使用できる。また、他の調
味料と混合することにより野菜に使用するドレッシング
やステーキソースとしての使用もできる。更に、乳化剤
等を使用することなく、ハム、赤身肉等のインジェクシ
ョン液として使用することができる。The novel edible oils and fats according to the present invention can be used as materials for hamburgers, dumplings and the like, like beef tallow (head) and lard (lard). It can also be used as a dressing or steak sauce for vegetables by mixing with other seasonings. Further, it can be used as an injection liquid for ham, lean meat and the like without using an emulsifier or the like.

【００１９】なお、ドレッシング等の特定の用途に用い
る場合には、更に精製を行ない、例えば遊離脂肪酸等を
除くことも可能である。一般にグリセライドから遊離脂
肪酸を除去するためには、真空下、水蒸気蒸留等により
容易に行なうことができ、このような製品も本発明に含
まれる。When used for a specific use such as dressing, it is possible to carry out further purification, for example, to remove free fatty acids and the like. In general, removal of free fatty acids from glyceride can be easily performed by steam distillation or the like under vacuum, and such products are also included in the present invention.

【００２０】（新規食用油脂を含有する食品）本発明の
新規食用油脂を含有する食品には、種々のものが存在し
得るが、例えばドレッシングのような液体調味料の場合
には、一般的な液体調味料と同様に水相原料との混合物
の形態をとることができる。水相原料としては例えば、
清水、リンゴ酢、ワインビネガー、米酢、モルト酢等の
食酢、醤油、魚醤、ミリン、ワイン等が挙げられる。ま
た、これらに砂糖、食塩、グルタミン酸ソーダ等の粉末
調味料を溶解させたものを用いることができる。これら
水相原料の使用量は、風味、物性等に鑑みて所望に応じ
て特定すればよい。本発明の新規食用油脂の使用割合
は、液体調味料全体に対し、５〜５０重量％、好ましく
は１０〜３０重量％になるようにする。該割合が多い場
合には、油脂の風味が突出し、反対に、該割合が少ない
場合にはコク味、旨味に欠けた淡白な食味になる。(Food Containing Novel Edible Oils and Fats) Foods containing the novel edible oils and fats of the present invention may include various foods. For example, in the case of a liquid seasoning such as a dressing, a general food is used. Like the liquid seasoning, it can be in the form of a mixture with an aqueous phase raw material. As the aqueous phase raw material, for example,
Vinegar such as fresh water, apple vinegar, wine vinegar, rice vinegar, malt vinegar, soy sauce, fish sauce, mirin, wine and the like. In addition, those in which a powder seasoning such as sugar, salt, sodium glutamate or the like is dissolved can be used. The amount of the aqueous phase raw material used may be specified as desired in view of flavor, physical properties, and the like. The use ratio of the novel edible oil / fat of the present invention is 5 to 50% by weight, preferably 10 to 30% by weight, based on the whole liquid seasoning. When the ratio is high, the flavor of the fat or oil is prominent, and when the ratio is low, the taste becomes pale and lacks richness and umami.

【００２１】[0021]

【実施例】以下、本発明の実施例を示すが、本発明はこ
れに限定されるものではない。EXAMPLES Examples of the present invention will be described below, but the present invention is not limited to these examples.

【００２２】（実施例）牛のケンネ脂をミンチ機にて、
ミンチ状にしたもの８１３ｇと、同様にミンチ状にした
牛膵臓１１０ｇ、水１００ｍLをステンレス容器に入
れ、ウォーターバスにて温度３５℃に加温しながら攪拌
機（スリーワンモーター）にて毎分２８０回転にて攪拌
した。攪拌開始より４時間経過後、ウォーターバス温度
を８０℃にして、更に１時間同様に攪拌した。攪拌後室
温に冷ました後、設定温度４℃の冷蔵庫にて冷却し、本
発明に係る新規食用油脂（１）８５６ｇを得た。(Embodiment) Beef kenne fat is minced with a mince machine.
813 g of minced meat, 110 g of similarly minced beef pancreas, and 100 mL of water are placed in a stainless steel container, and heated to 280 rpm with a stirrer (three one motor) while heating to 35 ° C. in a water bath. And stirred. After a lapse of 4 hours from the start of stirring, the temperature of the water bath was raised to 80 ° C., and stirring was continued for another hour. After cooling to room temperature after stirring, the mixture was cooled in a refrigerator at a set temperature of 4 ° C. to obtain 856 g of a novel edible oil / fat (1) according to the present invention.

【００２３】得られた油脂の性状は、温度２０℃前後
で、クリーム状の液体であり、色は灰白色、若干甘い香
りがあった。The obtained fats and oils were creamy liquid at a temperature of about 20 ° C., were grayish white, and had a slightly sweet scent.

【００２４】上記で得られた新規食用油脂（１）４００
ｇをウォーターバス温度８０℃にて加温融解し、活性白
土４０ｇを加え、攪拌機（スリーワンモーター）にて毎
分２８０回転にて３０分攪拌後、東洋ろ紙Ｎｏ．１を使
用し加温ろ過を行った。得られたろ液を室温に冷ました
後、設定温度４℃の冷蔵庫にて冷却し、本発明品である
新規食用油脂（２）３６４ｇを得た。得られた油脂の性
状は、白色、無臭であった。The novel edible oil and fat (1) 400 obtained above
g was heated and melted at a water bath temperature of 80 ° C., 40 g of activated clay was added, and the mixture was stirred at 280 rpm for 30 minutes with a stirrer (three one motor). Using No. 1, heating filtration was performed. After cooling the obtained filtrate to room temperature, it was cooled in a refrigerator at a set temperature of 4 ° C. to obtain 364 g of a novel edible oil / fat (2) of the present invention. The properties of the obtained fats and oils were white and odorless.

【００２５】（官能試験）本発明品である新規食用油脂
（２）と牛ケンネ脂を用いてハンバーグを作製し、官能
試験を行った。(Sensory Test) A hamburger was prepared using the novel edible oil / fat (2) of the present invention and beef kennef butter and subjected to a sensory test.

【００２６】ハンバーグ作製方法は、牛赤身ミンチに１
０％の割合で、本発明品（２）と牛ケンネ脂をそれぞれ
加え、脂の旨味等をより顕著に判別するため、調味料、
つなぎ等も一切加えず十分に練りハンバーグパテとし
た。これをフライパンにて調理し、パネラー１０名（２
０〜５０歳の男性５名、女性５名）で試食を行ったとこ
ろ、パネラー全員が食感、味共に差があると回答し、８
名が本発明品で作ったハンバーグの方が好ましいと回答
した。この理由については「味がまろやか」、「ハンバ
ーグがふっくらとしている」及び「脂がくどくない」等
が挙げられた。The hamburger is prepared by adding 1 minced beef to minced beef.
At a rate of 0%, the product (2) of the present invention and beef mushroom fat are added, respectively.
The hamburger patties were kneaded well without adding any ties. This is cooked in a frying pan, and 10 panelists (2
5 males and 5 females aged 0 to 50 years old), all panelists answered that there was a difference in texture and taste.
He answered that the hamburger made with the product of the present invention was preferable. The reasons were "mellow taste,""hamburger is plump," and "not fat."

【００２７】（比較試験）本発明品である新規食用油脂
（２）と牛ケンネ脂をリパーゼ及びパンクレアチンの２
種の市販酵素により処理して得られた油脂について、官
能試験を行った。 使用した酵素 リパーゼ：和光純薬社製、Pseudomonas.sp.由来、牛ケ
ンネ脂の重量に対し、５％の本酵素を添加し、４０℃に
て３時間反応後、８０℃にて失活させた後冷却し、以下
の試験に用いた。 パンクレアチン：丸石製薬(株)製、豚膵臓由来、牛ケン
ネ脂の重量に対し、５％の本酵素を添加し、３５℃にて
３時間反応後、８０℃にて失活させた後冷却し、以下の
試験に用いた。(Comparative test) The novel edible oil / fat (2) and beef kennefat, which are the products of the present invention, are combined with lipase and pancreatin.
Sensory tests were performed on the fats and oils obtained by treatment with various commercially available enzymes. Enzymes used Lipase: Wako Pure Chemical Industries, Ltd., derived from Pseudomonas.sp., Added 5% of this enzyme to the weight of beef kennefat, reacted at 40 ° C. for 3 hours, and inactivated at 80 ° C. After cooling, it was used for the following tests. Pancreatin: manufactured by Maruishi Pharmaceutical Co., Ltd., derived from swine pancreas, added with 5% of the present enzyme based on the weight of beef kenneth fat, reacted at 35 ° C. for 3 hours, inactivated at 80 ° C., and cooled. And used for the following tests.

【００２８】官能試験として、脂の味覚試験と、前述し
たハンバーグに添加する方法でパネラー１０名（２０〜
５０歳の男性５名、女性５名）で試食を行ったところ、
パネラー全員が食感、味共に差があると回答し、７名が
本発明品の方が好ましいと回答した。その理由について
は「リパーゼにより処理した牛ケンネ脂は生臭さが強
く、加熱後生臭さは無くなるが、脂の旨味が感じられな
い。」「パンクレアチンにより処理された牛ケンネ脂
は、独特の臭いがあり、加熱後もこの臭いが気になり、
味も悪いと感じられる。」等が挙げられた。以上の結果
から、本発明による新規食用油脂の方が食感、味共に優
れていることが分かる。As a sensory test, a taste test of fat and a method of adding to a hamburger as described above were performed by 10 panelists (20 to 20).
50 years old, 5 men and 5 women)
All the panelists answered that there was a difference in the texture and taste, and 7 persons answered that the product of the present invention was more preferable. The reason is that "beef mushroom fat treated with lipase has a strong odor and loses its odor after heating, but the taste of fat is not felt.""Beef mushroom fat treated with pancreatin has a unique odor. There is, after heating, I am worried about this smell,
It feels bad. And the like. From the above results, it can be seen that the novel edible oil and fat according to the present invention is superior in both texture and taste.

【００２９】（分析結果）次に本発明品である新規食用
油脂（１）、新規食用油脂（２）、牛ケンネ脂、の分析
結果を以下に示す。なお、分析は「基準油脂分解試験
法」（日本油化学協会編）に従って行なった。(Analysis Results) Next, the analysis results of the novel edible oil / fat (1), the novel edible oil / fat (2), and beef kennef, which are the products of the present invention, are shown below. The analysis was performed in accordance with the “Standard Fat Decomposition Test Method” (edited by the Japan Oil Chemists' Society).

【００３０】[0030]

【表１】 [Table 1]

【００３１】表１の結果から、本発明による新規食用油
脂は、その構成脂肪酸組成については従来品と有意な差
が認められないが、明らかに大きな酸価を示すことが分
かる。From the results shown in Table 1, it can be seen that the novel edible fats and oils according to the present invention do not show a significant difference in the constituent fatty acid composition from the conventional products, but clearly show a large acid value.

【００３２】[0032]

【発明の効果】本発明品によって得られる新規食用油脂
は、獣畜の脂肪から容易に製造することができ、従来品
よりも融点が低いことから食した時の食感がよく、味わ
いもまろやかである。また、食品が冷えた時に白く固ま
ることも無いため応用の可能性が大きく広がる。EFFECTS OF THE INVENTION The novel edible fats and oils obtained by the product of the present invention can be easily produced from animal fats, and have a lower melting point than conventional products, so that they have a good texture when eaten and have a mellow taste. It is. Further, since the food does not harden white when cooled, the possibility of application is greatly expanded.

【００３３】更に、比較的低い温度で液体状であること
から、乳化剤等を使用することなくハムや食肉への充填
剤として使用できる可能性があり、従来不可能であった
新しい食品の製造法への可能性を開くことができる。Further, since it is liquid at a relatively low temperature, it can be used as a filler for ham and meat without using an emulsifier or the like. Could open the possibility to.

Claims (12)

【特許請求の範囲】[Claims] 【請求項１】脂肪と、膵臓の少なくとも一部とを接触さ
せて、当該脂肪を低分子化させることを特徴とする食用
油脂の製造方法。1. A method for producing edible fats and oils, comprising bringing a fat into contact with at least a part of the pancreas to lower the molecular weight of the fat. 【請求項２】当該脂肪が固体であり、当該食用油脂が液
体である請求項１記載の方法。2. The method according to claim 1, wherein the fat is a solid, and the edible fat is a liquid. 【請求項３】当該脂肪及び膵臓が獣畜より得られる請求
項１又は２記載の方法。3. The method according to claim 1, wherein said fat and pancreas are obtained from a veterinary animal. 【請求項４】当該獣畜が牛、豚、馬及び羊の何れかであ
る請求項３記載の方法。4. The method according to claim 3, wherein the animal is one of a cow, a pig, a horse and a sheep. 【請求項５】当該脂肪及び膵臓が同種の獣畜から得られ
たものである請求項３又は４記載の方法。5. The method according to claim 3, wherein said fat and pancreas are obtained from the same kind of animal. 【請求項６】当該膵臓の少なくとも一部が、他の臓器又
は組織の少なくとも一部と共に存在する請求項３〜５何
れか一記載の方法。6. The method according to claim 3, wherein at least a part of the pancreas is present together with at least a part of another organ or tissue. 【請求項７】当該他の臓器又は組織が、心臓、腎臓、肝
臓及び筋肉の何れか一以上を含む請求項６記載の方法。7. The method according to claim 6, wherein the other organ or tissue includes any one or more of heart, kidney, liver and muscle. 【請求項８】当該接触において、膵臓に含まれる酵素の
作用により当該脂肪を低分子化する請求項１〜７何れか
一記載の方法。8. The method according to any one of claims 1 to 7, wherein the fat is reduced in molecular weight by the action of an enzyme contained in the pancreas in the contact. 【請求項９】更に油脂成分についての精製工程を含む請
求項１〜８何れか一記載の方法。9. The method according to claim 1, further comprising a step of refining the fat component. 【請求項１０】請求項１〜９何れか一記載の方法によっ
て製造され、又は製造され得る、３０℃において液体で
あることを特徴とする食用油脂。10. An edible fat or oil which is produced or produced by the method according to any one of claims 1 to 9 and which is liquid at 30 ° C. 【請求項１１】油脂を構成するアシル基としてパルミト
イル基、ステアロイル基及びオレオイル基を含み、当該
構成アシル基の一部が膵臓に含まれる酵素の作用により
遊離脂肪酸として分解され低分子化した請求項１０記載
の食用油脂。11. An oil or fat comprising a palmitoyl group, a stearoyl group or an oleoyl group as an acyl group, and a part of the acyl group is decomposed into a free fatty acid by an enzyme contained in the pancreas to reduce the molecular weight. Item 10. An edible fat or oil according to item 10. 【請求項１２】請求項１０又は１１記載の食用油脂を含
有し、又は使用したことを特徴とする食品。12. A food comprising or using the edible fat or oil according to claim 10.