REGENERATION METHOD OF EDIBLE OIL AND FAT COMPOSITION

To provide a regeneration method of an edible oil and fat composition which reduces coloration and oxidation while holding functionality of an edible oil and fat composition.SOLUTION: A regeneration method of an edible oil and fat composition after frying an edible oil and fat composition having one or more features selected from the group consisting of following (1) to (4) brings it into contact with an adsorbent containing one or two or more kinds selected from a group consisting of the following components (A) to (C). Features: (1) In a refining step of crude oil obtained from an oil seed raw material, crude refined oil refined by omitting a deacidification step is contained, (2) addition oil having an absorbance difference obtained by subtracting absorbance of 750 nm in a wavelength from absorbance of 660 nm in a wavelength using isooctane as a contrast of 0.030 or more is contained, (3) 0.05 mass ppm or more and 2 mass ppm or less of chlorophylls are contained, and (4) 0.01 mass% or more and 2 mass% or less of polyglycerol fatty acid ester having an average degree of polymerization of polyglycerol of 12 or more and 40 or less and a hydroxyl value of 180 or less. Components: (A) magnesium silicate, (B) calcium silicate, and (C) a mixture of silicon oxide and magnesium oxide.SELECTED DRAWING: None 【課題】食用油脂組成物の機能性は保持しつつ、着色および酸化を低減させる食用油脂組成物の再生方法を提供することを目的とする。【解決手段】下記の（１）乃至（４）からなる群から選ばれる１種以上の特徴を備える食用油脂組成物をフライ調理に供した後の当該食用油脂組成物の再生方法であって、下記の成分（Ａ）乃至（Ｃ）からなる群から選ばれる１種または２種以上を含む吸着剤に接触させることを特徴とする。特徴：（１）油糧原料から得られる原油の精製工程において、脱酸工程を省いて精製された粗精製油を含む（２）イソオクタンを対照とした波長６６０ｎｍの吸光度から波長７５０ｎｍの吸光度を引いた吸光度差が０．０３０以上の添加油を含む（３）クロロフィル類を０．０５質量ｐｐｍ以上２質量ｐｐｍ以下含む（４）ポリグリセリンの平均重合度が１２以上４０以下であり、水酸基価が１８０以下であるポリグリセリン脂肪酸エステルを０．０１質量％以上２質量％以下含む 成分： （Ａ）ケイ酸マグネシウム（Ｂ）ケイ酸カルシウム（Ｃ）二酸化ケイ素および酸化マグネシウムの混合物【選択図】なし