CN102613318B - Oil-fat composition for heat cooking and manufacturing method thereof - Google Patents
Oil-fat composition for heat cooking and manufacturing method thereof Download PDFInfo
- Publication number
- CN102613318B CN102613318B CN201210020903.7A CN201210020903A CN102613318B CN 102613318 B CN102613318 B CN 102613318B CN 201210020903 A CN201210020903 A CN 201210020903A CN 102613318 B CN102613318 B CN 102613318B
- Authority
- CN
- China
- Prior art keywords
- quality
- fatty acid
- oil
- acid ester
- polyglyceryl fatty
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention provides an oil-fat composition for heat cooking capable of substantially reducing an increase in acid value thereof in heat cooking over a long period of time and more effectively reducing quality deterioration, and a manufacturing method thereof. The oil-fat composition is characterized in that with respect to the oil and fat, the oil-fat composition contains, by mass, 0.01-2% of polyglycerol fatty acid ester (A), wherein the polyglycerol fatty acid ester (A) contains, by mass, 75-95% of unsaturated fatty acid which has 16-18 carbon atoms and constitutes fatty acid, the saponification number ranges from 100 to 160, and the hydroxyl value ranges from 120 to 180; and 0.001-0.5% of polyglycerol fatty acid ester (B), wherein the polyglycerol fatty acid ester (B) contains, by mass, 51-90% of unsaturated fatty acid which has 16-18 carbon atoms and constitutes fatty acid, the saponification number ranges from 160 to 220, and the hydroxyl value ranges from 5 to 100.
Description
Technical field
The present invention relates to a kind of acid number while thering is excellent heating cooking rise the heating cooking composition thing and the manufacture method thereof that suppress.
Background technology
In recent years, more and more improve for the care of food quality, the edible oil and fat about practical application in the processed foods such as fried food are no exception.Edible oil and fat are generally due to heat and light and deteriorated.Now, due to the existence of moisture, to produce hydrolysis deteriorated, or because the existence of oxygen produces oxidative degradation, local flavor or tone are also deteriorated.Hydrolysis mainly impacts the value of acid number, and oxidative degradation mainly impacts the value of peroxide value, and therefore acid number or peroxide value are used as the deteriorated index of edible oil and fat.The oil culinary art product such as particularly fry, tempura, Tang Yang contain more moisture, therefore, in the time that the oil with 180 DEG C of front and back carries out heating cooking, importantly suppress hydrolysis.
The business particularly using in supermarket, restaurant, dining room etc. fries grease in most cases through a large amount of oil culinary art product of heating cooking for a long time, therefore for example conventionally judges and could use according to acid number.There is in a word following problem points: if risen rapidly because the deteriorated grade of hydrolysis causes acid number, the durability variation of oil.
On the other hand, polyglyceryl fatty acid ester is also used in fry grease etc., for example, as recorded in Japanese Patent Laid-Open 2009-171987 communique: by dividing and propose soft oil combination with the palm with certain aliphatic acid ratio of components, there is the function of the sense of food that can improve after oil is cooked etc., but the research of acid number rising when not suppressing oil and cooking etc.
Summary of the invention
Therefore, the invention provides heating cooking composition thing and the manufacture method thereof that the acid number of composition thing that can be in a large amount of heating cooking of long-time attenuating rises.
Heating cooking of the present invention is characterised in that with composition thing: in grease, comprise: the polyglyceryl fatty acid ester (A) that is 0.01 quality %～2 quality % for described grease, the ratio of the unrighted acid that the carbon number in the formation aliphatic acid of described polyglyceryl fatty acid ester (A) is 16～18 is 75 quality %～95 quality %, saponification number be 100～160 and hydroxyl value be 120～180; And for described grease, be the polyglyceryl fatty acid ester (B) of 0.001 quality %～0.5 quality %, the ratio of the unrighted acid that the carbon number in the formation aliphatic acid of described polyglyceryl fatty acid ester (B) is 16～18 is 51 quality %～90 quality %, saponification number be 160～220 and hydroxyl value be 5～100.
Herein, so-called " forming the ratio of the each aliphatic acid in aliphatic acid " refers to each aliphatic acid shared ratio in the aliphatic acid that forms polyglyceryl fatty acid ester.In addition, so-called polyglyceryl fatty acid ester refers to the ester of polyglycereol and aliphatic acid.
In this kind of heating cooking, with in composition thing, more preferably described grease is that the ratio of the saturated fatty acid in formation aliphatic acid is the vegetable fat below 15 quality %, and particularly preferably described vegetable fat is Canola oil.
Wherein, in the time manufacturing above-mentioned heating cooking composition thing, preferably comprise following steps: the step of adding the polyglyceryl fatty acid ester (A) of 0.01 quality %～2 quality % with respect to grease, the ratio of the unrighted acid that the carbon number in the formation aliphatic acid of described polyglyceryl fatty acid ester (A) is 16～18 is 75 quality %～95 quality %, saponification number be 100～160 and hydroxyl value be 120～180; And the step of adding the polyglyceryl fatty acid ester (B) of 0.001 quality %～0.5 quality % with respect to grease, the ratio of the unrighted acid that the carbon number in the formation aliphatic acid of described polyglyceryl fatty acid ester (B) is 16～18 is 51 quality %～90 quality %, saponification number be 160～220 and hydroxyl value be 5～100.
[effect of invention]
The specific polyglyceryl fatty acid ester that utilizes heating cooking of the present invention composition thing to contain specified quantitative, the acid number that therefore particularly can suppress the grease in a large amount of heating cooking rises, the previously heating cooking of longer time can be carried out, and the deteriorated of the greases such as the heating producing along with the rising of acid number smelly (cooked odor) can be effectively lowered.
Due to this kind of advantage, heating cooking of the present invention with composition thing applicable in the fried use such as the fried use, particularly tempura use, Tang Yangyong of food.
Detailed description of the invention
Heating cooking of the present invention is characterised in that with composition thing: in grease, comprise: the polyglyceryl fatty acid ester (A) that is 0.01 quality %～2 quality % for grease, the ratio of the unrighted acid that the carbon number in the formation aliphatic acid of described polyglyceryl fatty acid ester (A) is 16～18 is 75 quality %～95 quality %, saponification number be 100～160 and hydroxyl value be 120～180; And for grease, be the polyglyceryl fatty acid ester (B) of 0.001 quality %～0.5 quality %, the ratio of the unrighted acid that the carbon number in the formation aliphatic acid of described polyglyceryl fatty acid ester (B) is 16～18 is 51 quality %～90 quality %, saponification number be 160～220 and hydroxyl value be 5～100.
Heating cooking of the present invention comprises polyglyceryl fatty acid ester (A) and polyglyceryl fatty acid ester (B) with composition thing, those polyglyceryl fatty acid esters are one of emulsifying agent, can be under the existence of the catalyst such as NaOH, make the condensation such as glycerine or glycidol, chloropropylene oxide and the polyglycereol of gained and special fatty acid esterification and manufacture.
It is that 16～18 unrighted acid is as the aliphatic acid that forms ester that polyglyceryl fatty acid ester (A) comprises carbon number.Carbon number is that 16～18 unrighted acid can be enumerated palmitoleic acid, oleic acid, linolenic acid, linolenic acid and those sour trans-isomerism thing and mixtures of those compounds etc.
The saponification number of polyglyceryl fatty acid ester (A) is 100～160, is preferably 120～160, and hydroxyl value is 120～180, is preferably 140～170.
In the aspect that can fully suppress acid number rising, preferably meet those scopes.
Herein, saponification number, hydroxyl value can be used Japanese oiling to learn the standard grease analytical test method (2.3.2.1-1996 saponification number (one)) (2 that association (JOCS (Japan Oil Chemists ' Society)) formulates, 3,6,2-1996 hydroxyl value (pyridine-acetic anhydride method)) and measure.
And average degree of polymerization is not particularly limited, the scope using is preferably 8～40, more preferably 10～25.
The ratio of the above-mentioned unrighted acid in polyglyceryl fatty acid ester (A) is 75 quality %～95 quality %, is preferably 80 quality %～93 quality %.
Rise in abundant inhibition acid number, be dissolved in aspect in grease, preferably contain with this amount.
The remainder of the formation aliphatic acid of polyglyceryl fatty acid ester (A) can comprise other aliphatic acid, and for example can comprise carbon number is 8～24 saturated fatty acid, the unrighted acid that carbon number is 20～24.
It is that 16～18 unrighted acid is as the aliphatic acid that forms ester that polyglyceryl fatty acid ester (B) comprises carbon number.Particularly, the unrighted acid that carbon number is 16～18 can be enumerated above-mentioned person.
The saponification number of polyglyceryl fatty acid ester (B) is 160～220, is preferably 160～200, more preferably 160～180, and hydroxyl value is 5～100, is preferably 10～70, more preferably 50～60.In the aspect that can fully suppress acid number rising, preferably meet those scopes.
And average degree of polymerization is not particularly limited, the scope using is preferably 8～40, more preferably 10～25.
The ratio of the unrighted acid that the above-mentioned carbon number in polyglyceryl fatty acid ester (B) is 16～18 is 51 quality %～90 quality %, is preferably 51 quality %～80 quality %, more preferably 51 quality %～60 quality %.
The aspect rising in abundant inhibition acid number, preferably contains with this amount.
The remainder of the formation aliphatic acid of polyglyceryl fatty acid ester (B) can comprise other aliphatic acid, and for example can comprise carbon number is 8～12 saturated fatty acid, the saturated fatty acid that carbon number is 14～24, the unrighted acid that carbon number is 20～24.
Those polyglyceryl fatty acid esters for example can utilize following methods and manufacture, but are not limited thereto.
Glycerine is mixed with NaOH, and one side is simultaneously carried out condensation reaction except anhydrating at 200 DEG C～270 DEG C, thereby obtains polyglycereol.This polyglycereol is diluted with water, carried out purifying by activated carbon treatment or ion exchange resin, further dewatered, can be used as thus the raw material of polyglyceryl fatty acid ester of the present invention and use.In addition, also can use after above-mentioned reaction, the polyglycereol of gained is removed to the polyglycereol that low molecular moiety improves average degree of polymerization by molecular clock or gel filtration.
This polyglycereol and unrighted acid and saturated fatty acid are loaded in reaction vessel with suitable ratio, and under the existence of the catalyst such as NaOH, more than 200 DEG C nitrogen flows down, the one side one side of dewater is reacted it, can be made into polyglyceryl fatty acid ester.
And, in the present invention, contain 0.01 quality %～2 quality % with respect to grease, be preferably the polyglyceryl fatty acid ester (A) of 0.01 quality %～0.8 quality %, and contain 0.001 quality %～0.5 quality %, be preferably the polyglyceryl fatty acid ester (B) of 0.003 quality %～0.2 quality %.
If polyglyceryl fatty acid ester (A) is less than 0.01 quality % for grease, cannot fully suppress hydrolysis, on the other hand, if exceed 2 quality %, there is the painted worry of grease.
And, if polyglyceryl fatty acid ester (B) less than 0.001 quality % for grease cannot fully suppress hydrolysis, on the other hand, if exceed 0.5 quality %, there is the worry that produces the problems such as muddiness due to generation crystallite etc.
With in composition thing, except above-mentioned polyglyceryl fatty acid ester, also can comprise vegetable fat in heating cooking of the present invention.Particularly, oil, the dividing of those oil a kind of or that two or more mediation forms that for example can enumerate olive oil, coconut oil, palm oil, rapeseed oil, corn oil, soybean oil, rice bran oil, rice bran oil, safflower oil, cottonseed oil, sunflower oil, wheat-germ oil, peanut oil, sesame oil, linseed wet goods vegetable fat are carried oil, fixed oil, ester exchange wet goods.It is aqueous form that those vegetable fat are preferably at 20 DEG C.Even raw oil material self is solid at 20 DEG C, but as long as by with other raw oil materials with using, make grease entirety for aqueous, the ratio that preferably forms the saturated fatty acid of aliphatic acid is below 15 quality %, more preferably the vegetable fat below 10 quality %.Most preferably be Canola oil.
Content as for heating cooking of the present invention with the vegetable fat beyond the polyglyceryl fatty acid ester in composition thing, is preferably the remainder that forms heating cooking composition thing.
The thick oil that heating cooking of the present invention is similarly squeezed out the seed by plant or fruit with composition thing and common grease is as initiation material, purifying as follows and manufacturing: in turn optionally through the step of coming unstuck, depickling step, decolouring step, further optionally after dewaxing step, through deodorization step.The above-mentioned step of coming unstuck, depickling step and dewaxing step according to may due to the thick oil quality that changes of the oil plant raw material before extract oil and selection aptly.
In this kind of manufacture method, manufacture method of the present invention comprises: in grease, add the step of the polyglyceryl fatty acid ester (A) of above-mentioned scope amount, and add the step of polyglyceryl fatty acid ester (B).It is desirable to carry out those and add step after purification step.
By this kind of manufacture method, can easily obtain acid number rising inhibition heating cooking composition thing extremely high and that value is high.
In heating cooking with in composition thing, can not undermine effect of the present invention degree add other compositions.Those compositions are the composition (food additives etc.) for using in general grease for example.Those compositions for example can be enumerated antioxidant, crystallization adjusting agent, improving texture agent etc., preferably after deodorization to fill before between add.
Antioxidant for example can be enumerated tocopherols, Vitamin C acids, chromocor derivative, kojic acid, gallic acid-derivate, catechin and ester thereof, fukiic acid, gossypol, sesamol, terpenes etc.Other emulsifying agent for example can be enumerated sucrose fatty ester, sorbitan fatty acid ester, polysorbate, polyglycereol condensation ricinoleate ester, diglyceride, wax class, sterol esters etc.Coloring components for example can be enumerated carrotene, astaxanthin etc.If be dissolved or dispersed in person in grease, can in the scope of effect that does not undermine above-mentioned polyglyceryl fatty acid ester, add other compositions.
[example]
Below, based on example, the present invention is added a concrete explanation, but the present invention is not limited to those examples.
[modulation of polyglyceryl fatty acid ester]
Glycerine is mixed with NaOH, be heated to 90 DEG C and carry out drying under reduced pressure.Secondly, be heated to 200 DEG C～270 DEG C, stir and make to be filtered after its reaction, obtain polyglycereol.The degree of polymerization of polyglycereol can be measured hydroxyl value, calculates according to the theoretical hydroxyl value of polyglycereol.This polyglycereol is mixed with following aliphatic acid, added NaOH as catalyst, under stream of nitrogen gas, at 200 DEG C, made its reaction, obtained the sample 1～sample 4 that makes like that each specifications vary as shown in table 1.In addition, the aliphatic acid amount of table 1 is made as the mass percent in forming aliphatic acid.
[table 1]
< fry test >
In deep frying pan (electric fryer), add respectively the oil mass of 4kg, heat to 180 DEG C, carry out fry test with the order of table 2.In addition, the fry content of sweet potato tempura, laughable cake, Tang Yang is carried out 8 hours according to table 3 every day.In addition, after fry every day, oil is supplemented and makes oil mass become 4kg.
[table 2]
[table 3]
Fry test 1
In clear Canola oil of day (the saturated fatty acid amount that Nisshin Oillio Group Ltd manufactures/forms in aliphatic acid is 7.5 quality %), add polyglyceryl fatty acid ester as shown in table 4, stir until become even, example of making 1～example 3 and comparative example 1～comparative example 5, carry out the above-mentioned fry test of 64 hours (8 hours × 8 days), measure acid number and acid number inhibiting rate, the results are shown in table 4 thereafter.
In addition, the standard grease analytical test method (2.3.1-1996 acid number) that acid number is formulated according to JOCS and measuring, numerical value is less, more represents because hydrolysis waits the acid number causing to rise not make progress excellent.Acid number inhibiting rate is the value (sample allotment acid value of oil and fat) that the value (contrast acid value of oil and fat) of the acid number of comparative example 1 deducts each acid number, after value (contrast acid value of oil and fat) divided by comparative example 1, be multiplied by 100 and the value (%) of gained ({ (contrast acid value of oil and fat-sample allotment acid value of oil and fat)/contrast acid value of oil and fat } × 100... calculating formula (I)), numerical value more more represents excellent.
[table 4]
According to the result of table 4, can confirm: for comparative example 1～comparative example 5, the acid number inhibiting rate excellence of example 1～example 3, can be used as long-time fry oil and use.
Fry test 2
Secondly, divide and carry oil (IV68: Nisshin Oillio Group Ltd manufactures) in palm: day clear Canola oil=50: in 50 ready-mixed oil (the saturated fatty acid amount forming in aliphatic acid is 22.1 quality %), add polyglyceryl fatty acid ester as shown in table 5, stir until become even, example of making 4 and comparative example 6, in testing and carry out fry test under 1 similarity condition with fry, measure acid number and acid number inhibiting rate, the results are shown in table 5 thereafter.
In addition, use and test 1 same method with fry and measure acid number, by the value of the acid number of comparative example 6 acid value of oil and fat and calculate acid number inhibiting rate by calculating formula (I) in contrast.
[table 5]
| Example 4 | Comparative example 6 | |
| Ready-mixed oil (mass parts) | 100 | 100 |
| Sample 1 (mass parts) | 0.8 | - |
| Sample 3 (mass parts) | 0.025 | - |
| Acid number | 1.68 | 1.93 |
| Acid number inhibiting rate (%) | 13.0 | - |
According to the result of table 5, can confirm that example 4 can improve acid number inhibiting rate for comparative example 6, can be used as thus long-time fry oil and use.
According to the result of table 4, table 5, the example 1～example 4 that contains regulation polyglyceryl fatty acid ester can make acid number inhibiting rate improve, and the example 2 that particularly contains Canola oil can contain palm and divide and carry oily example 4 and more can make acid number inhibiting rate improve.
Claims (4)
1. a heating cooking composition thing, is characterized in that:
In vegetable fat, add:
It for described vegetable fat, is the polyglyceryl fatty acid ester (A) of 0.01 quality %～2 quality %, the ratio of the unrighted acid that the carbon number in the formation aliphatic acid of described polyglyceryl fatty acid ester (A) is 16～18 is 75 quality %～95 quality %, saponification number be 100～160 and hydroxyl value be 120～180; And
It for described vegetable fat, is the polyglyceryl fatty acid ester (B) of 0.001 quality %～0.5 quality %, the ratio of the unrighted acid that the carbon number in the formation aliphatic acid of described polyglyceryl fatty acid ester (B) is 16～18 is 51 quality %～90 quality %, saponification number be 160～220 and hydroxyl value be 5～100.
2. heating cooking according to claim 1 composition thing, wherein said vegetable fat is that the ratio of the saturated fatty acid in formation aliphatic acid is the vegetable fat below 15 quality %.
3. heating cooking according to claim 2 composition thing, wherein said vegetable fat is Canola oil.
4. a manufacture method for composition thing for heating cooking, it is the manufacture method of the composition of the heating cooking described in any one thing in claims 1 to 3, it is characterized in that comprising following steps:
In grease, add the step of the polyglyceryl fatty acid ester (A) of 0.01 quality %～2 quality % with respect to described grease, the ratio of the unrighted acid that the carbon number in the formation aliphatic acid of described polyglyceryl fatty acid ester (A) is 16～18 is 75 quality %～95 quality %, saponification number be 100～160 and hydroxyl value be 120～180; And
Add the step of the polyglyceryl fatty acid ester (B) of 0.001 quality %～0.5 quality % with respect to described grease, the ratio of the unrighted acid that the carbon number in the formation aliphatic acid of described polyglyceryl fatty acid ester (B) is 16～18 is 51 quality %～90 quality %, saponification number be 160～220 and hydroxyl value be 5～100.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011-019163 | 2011-01-31 | ||
| JP2011019163A JP5697471B2 (en) | 2011-01-31 | 2011-01-31 | Oil and fat composition for cooking and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102613318A CN102613318A (en) | 2012-08-01 |
| CN102613318B true CN102613318B (en) | 2014-08-06 |
Family
ID=46553797
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210020903.7A Active CN102613318B (en) | 2011-01-31 | 2012-01-30 | Oil-fat composition for heat cooking and manufacturing method thereof |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5697471B2 (en) |
| CN (1) | CN102613318B (en) |
| TW (1) | TWI524851B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6129584B2 (en) * | 2013-02-28 | 2017-05-17 | 日清オイリオグループ株式会社 | Oil and fat composition for heating and cooking and method for producing the oil and fat composition for heating and cooking |
| CN106417671A (en) * | 2015-08-13 | 2017-02-22 | 嘉里特种油脂（上海）有限公司 | Grease composition for frying |
| TWI751356B (en) * | 2017-09-15 | 2022-01-01 | 日商日清奧利友集團股份有限公司 | Grease composition for heating conditioning and its manufacturing method |
| US11373934B2 (en) | 2017-12-28 | 2022-06-28 | Nippon Micrometal Corporation | Bonding wire for semiconductor device |
| CN109965029B (en) * | 2017-12-28 | 2022-07-05 | 丰益(上海)生物技术研发中心有限公司 | Grease additive, preparation method thereof, grease composition containing same and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0070080B1 (en) * | 1981-07-15 | 1985-06-19 | Unilever N.V. | Fats containing polyglycerol esters |
| JPS62181738A (en) * | 1986-02-07 | 1987-08-10 | Ajinomoto Co Inc | Oil for meat roasted on hot plate |
| JPH0659164B2 (en) * | 1985-12-23 | 1994-08-10 | 理研ビタミン株式会社 | Sterin-containing composition |
| CN1593170A (en) * | 2004-07-02 | 2005-03-16 | 山西农大开源种苗有限公司 | Europe plum oil and its preparation method |
| CN101641017A (en) * | 2007-02-09 | 2010-02-03 | 日清奥利友集团株式会社 | Oil and fat composition for improving texture |
| CN1628546B (en) * | 2003-12-19 | 2010-05-12 | 花王株式会社 | Edible grease composition |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6363343A (en) * | 1986-09-01 | 1988-03-19 | Sakamoto Yakuhin Kogyo Kk | Liquid oil and fat for food |
| JPS6379560A (en) * | 1986-09-24 | 1988-04-09 | Sakamoto Yakuhin Kogyo Kk | Production of salad oil |
| JP2001008618A (en) * | 1999-06-29 | 2001-01-16 | Asahi Denka Kogyo Kk | Oil and fat composition for deep-fried food |
| JP2001149010A (en) * | 1999-11-24 | 2001-06-05 | Kanegafuchi Chem Ind Co Ltd | Oil-and-fat composition for fried food |
| JP2003313583A (en) * | 2000-08-28 | 2003-11-06 | Nisshin Oillio Ltd | Oils and fats composition having foam-suppressing effect |
| JP4347559B2 (en) * | 2002-12-13 | 2009-10-21 | 太陽化学株式会社 | Oil composition for frying, oil crystal growth inhibitor for frying |
| US20060240194A1 (en) * | 2005-04-26 | 2006-10-26 | Cargill, Incorporated | Polyglycerol fatty acid ester composition and coating |
| JP4755557B2 (en) * | 2005-09-16 | 2011-08-24 | 日清オイリオグループ株式会社 | Oil composition for fried food |
| JP5114151B2 (en) * | 2007-10-15 | 2013-01-09 | 日清オイリオグループ株式会社 | Oil composition for cooking |
| JP4443628B2 (en) * | 2008-07-24 | 2010-03-31 | 太陽化学株式会社 | Oil crystal growth inhibitor |
-
2011
- 2011-01-31 JP JP2011019163A patent/JP5697471B2/en active Active
-
2012
- 2012-01-30 CN CN201210020903.7A patent/CN102613318B/en active Active
- 2012-01-30 TW TW101102756A patent/TWI524851B/en active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0070080B1 (en) * | 1981-07-15 | 1985-06-19 | Unilever N.V. | Fats containing polyglycerol esters |
| JPH0659164B2 (en) * | 1985-12-23 | 1994-08-10 | 理研ビタミン株式会社 | Sterin-containing composition |
| JPS62181738A (en) * | 1986-02-07 | 1987-08-10 | Ajinomoto Co Inc | Oil for meat roasted on hot plate |
| CN1628546B (en) * | 2003-12-19 | 2010-05-12 | 花王株式会社 | Edible grease composition |
| CN1593170A (en) * | 2004-07-02 | 2005-03-16 | 山西农大开源种苗有限公司 | Europe plum oil and its preparation method |
| CN101641017A (en) * | 2007-02-09 | 2010-02-03 | 日清奥利友集团株式会社 | Oil and fat composition for improving texture |
Also Published As
| Publication number | Publication date |
|---|---|
| TW201230963A (en) | 2012-08-01 |
| JP5697471B2 (en) | 2015-04-08 |
| TWI524851B (en) | 2016-03-11 |
| JP2012157286A (en) | 2012-08-23 |
| CN102613318A (en) | 2012-08-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102613313B (en) | Composition thing and manufacture method thereof and the heating cooking composition thing acid number inhibitor that rises for heating cooking | |
| CN102613318B (en) | Oil-fat composition for heat cooking and manufacturing method thereof | |
| KR20140012141A (en) | Oil or fat composition | |
| JP5263770B2 (en) | Oil composition for cooking | |
| US20070082112A1 (en) | Edible oils and methods of making edible oils | |
| WO2007021899A1 (en) | Edible oils and methods of making edible oils | |
| CN104719505B (en) | Oil and fat composition for cooking by heating and process for producing the same | |
| JP2008271818A (en) | Oil-and-fat composition for heat cooking | |
| JP7383363B2 (en) | Flavor enhancing composition and method for enhancing flavor of stir-fried products | |
| JP6578095B2 (en) | Tempura frying oil and method for producing the tempura frying oil | |
| US20160120200A1 (en) | Fat and/or oil composition for heat cooking and method for manufacturing the fat and/or oil composition for heat cooking | |
| JP5114151B2 (en) | Oil composition for cooking | |
| JP6009875B2 (en) | Process for producing refined fat and oil and refined oil and fat | |
| JP6682144B2 (en) | Texture improving oil and fat composition, method for producing the same, and method for improving texture of cooked food | |
| JP7076912B2 (en) | Oil and fat composition for cooking and its manufacturing method | |
| TWI711382B (en) | Fat and/or oil composition for heat cooking and method of preparing same, and method of preventing coloration of fat and/or oil for heat cooking caused by heating | |
| JP6746212B2 (en) | Method for producing oil and fat composition for heating cooking, method for suppressing deterioration of oil and fat for heating cooking by heating, oil and fat composition for heating cooking, and oil and fat composition containing high tocopherol | |
| CN105594890A (en) | Oil and/or fat composition for cooking, method for producing the same, and method for reducing oil and/or fat content remaining in cooked material after cooking | |
| JP2019141007A (en) | Texture improving fat composition and manufacturing method therefor, manufacturing method of heat cooked food, and method for improving texture of heat cooked food | |
| JP6525564B2 (en) | Fat composition for cooking, method for producing the fat composition for cooking and method for reducing oil remaining in the object to be cooked after cooking | |
| JP2019058086A (en) | Fat composition for cooked rice | |
| JP2011217690A (en) | Oil and fat composition | |
| JP2016096746A (en) | Cooking oil and fat composition, manufacturing method of the cooking oil and fat composition and method for reducing oil component remained in cooking target after cooking | |
| JP2017029081A (en) | Edible fat composition, production method thereof, and production method of cooked product | |
| WO2013062114A1 (en) | Cooking oil |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |