CN103826461A - Oil or fat composition - Google Patents
Oil or fat composition Download PDFInfo
- Publication number
- CN103826461A CN103826461A CN201280046273.9A CN201280046273A CN103826461A CN 103826461 A CN103826461 A CN 103826461A CN 201280046273 A CN201280046273 A CN 201280046273A CN 103826461 A CN103826461 A CN 103826461A
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- CN
- China
- Prior art keywords
- oil
- fat
- oil composition
- roasting
- grease
- 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.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
Abstract
Provided are: an oil or fat composition containing a roasted sesame oil, which enables salty taste and Umami taste of a cooked product to be felt satisfactorily and/or can reduce the degree of an oily feeling of the cooked product; and a cooked product produced using the oil or fat composition. The oil or fat composition according to the present invention contains 9 to 51 ppm inclusive of a pungent component, wherein the roasted sesame oil makes up 40 to 80 mass% inclusive of the oil or fat composition and the oil or fat color value (25.4 mm cell) of the oil or fat composition as defined by the formula shown below falls within the range from 160 to 260. Oil or fat color value (25.4 mm cell) = Y+10*R+10*B (Y: the numerical value of a yellow slide, R: the numerical value of a red slide, and B: the numerical value of a blue slide.)
Description
Technical field
The present invention relates to a kind of fat or oil composition, particularly relate to a kind of fat or oil composition of decocting sesame oil that contains pungency component and contain roasting as grease.
Background technology
As sapid edible oil, known have roasting to decoct sesame oil (for example,, referring to patent documentation 1)
And used in various culinary art product.
On the other hand, the known fat or oil composition that contains pungency component, for example, the known fat or oil composition (referring to patent documentation 2) that has reduction body fat to use.
But, improve roasting and decoct known to the fat or oil composition of pungency component of the local flavor of sesame oil is not also containing being useful on.
Prior art document
Patent documentation
Patent documentation 1: Japanese kokai publication hei 3-41194 communique
Patent documentation 2: TOHKEMY 2001-122778 communique
Summary of the invention
Technical problem
Inventors of the present invention have carried out research with keen determination, found that following problem: decoct sesame oil, particularly roast as containing the fat or oil composition of decocting sesame oil as roasting, and there is grease, the fat or oil composition of predetermined color (defined grease colour is in 130～350 scope hereinafter), use saline taste or the fragrance of its culinary art product of cooking can be difficult to be felt, and/or can feel that these culinary art product are greasy.And, as the result of study problem that also discovery can make the delicious degree of these culinary art product reduce.
Grease colour (25.4mm cuvette)=Y+10 × R+10 × B
Y: the numeral of erotic film
R: the numeral of red tab
B: the numeral of blue sheet
Therefore, the object of the invention is to, a kind of fat or oil composition and culinary art product thereof are provided, this fat or oil composition roasts as containing the fat or oil composition of decocting sesame oil, can make saline taste and fragrance of its culinary art product be felt effectively and/or be difficult to feel greasy.
Technical scheme
The present invention in order to achieve the above object, provides the technical scheme of following (1)～(5).
(1) a kind of fat or oil composition, it is characterized in that, described fat or oil composition is to contain the fat or oil composition of pungency component 9ppm above and below 51ppm, above and the 80 quality % of 40 quality % of described fat or oil composition are below for sesame oil is decocted in roasting, and described fat or oil composition by the grease colour (25.4mm cuvette) of following definitions in 160～260 scope.
Grease colour (25.4mm cuvette)=Y+10 × R+10 × B
Y: the numeral of erotic film
R: the numeral of red tab
B: the numeral of blue sheet
(2) fat or oil composition that described (1) is recorded, is characterized in that, described pungency component is capsicim and/or Dihydrocapsaicin.
(3) fat or oil composition that described (1) or (2) is recorded, is characterized in that, described roasting is decocted the described grease colour (25.4mm cuvette) of sesame oil in 130～350 scope.
(4) fat or oil composition that any one in described (1)～(3) is recorded, is characterized in that, in described fat or oil composition, the lubricant component that described roasting is decocted beyond sesame oil is rapeseed oil.
(5) culinary art product, is characterized in that, are that the fat or oil composition that uses any one in described (1)～(4) to record is cooked and formed.
Invention effect
According to the present invention, a kind of fat or oil composition and culinary art product thereof can be provided, this fat or oil composition roasts as containing the fat or oil composition of decocting sesame oil, can make saline taste and fragrance of its culinary art product be felt effectively and/or be difficult to feel greasy.
The specific embodiment
(according to the fat or oil composition of embodiment of the present invention)
According to the fat or oil composition of embodiment of the present invention, it is characterized in that, it is more than a kind of 9ppm of containing and the fat or oil composition of the following pungency component of 51ppm, above and the 80 quality % of 40 quality % of described fat or oil composition are below for sesame oil is decocted in roasting, and described fat or oil composition by the grease colour (25.4mm cuvette) of following definitions in 160～260 scope.
Grease colour (25.4mm cuvette)=Y+10 × R+10 × B
Y: the numeral of erotic film
R: the numeral of red tab
B: the numeral of blue sheet
At this, in Y, the R that grease colour defined above (25.4mm cuvette) can be by will measure according to Lovibond method (Lovibond method) (Japanese oiling is learned association, benchmark grease analytical test method 2.2.1.1), the digital substitution above formula of B and obtain.
Should be in 160～260 scope according to the grease colour of the fat or oil composition of present embodiment (25.4mm cuvette), but be preferably 170～250 scope, be more preferably 180～230 scope.
(pungency component)
Contain pungency component according to the fat or oil composition of embodiment of the present invention.As pungency component, be not particularly limited, can be the pungency component of capsicum, pepper, Chinese prickly ash etc., wherein capsicim and the Dihydrocapsaicin of the preferred pungency component as capsicum, be particularly preferably capsicim.Also can not only contain a kind of pungency component and contain two or more pungency components.Be preferably and contain capsicim and Dihydrocapsaicin simultaneously.
More than containing pungency component 9ppm in fat or oil composition and below 51ppm.Be preferably the pungency component more than containing 10ppm and below 45ppm, be more preferably the pungency component more than containing 12ppm and below 34ppm.
Contain in the situation of capsicim and Dihydrocapsaicin simultaneously, be preferably that to contain capsicim 6ppm above and below 30ppm, and it is above and below 21ppm to contain Dihydrocapsaicin 3ppm.Be more preferably that to contain capsicim 7ppm above and below 27ppm, and it is above and below 18ppm to contain Dihydrocapsaicin 3ppm.More than more preferably containing capsicim 8ppm and below 20ppm, and more than containing Dihydrocapsaicin 4ppm and below 14ppm.
Contain separately in the situation of capsicim or Dihydrocapsaicin, be preferably that to contain capsicim or Dihydrocapsaicin 9ppm above and below 51ppm.Be more preferably that to contain capsicim or Dihydrocapsaicin 10ppm above and below 45ppm.More than more preferably containing capsicim or Dihydrocapsaicin 12ppm and below 34ppm.
(sesame oil is decocted in roasting)
In fat or oil composition according to the embodiment of the present invention, the above and 80 quality % of 40 quality % of fat or oil composition are below for sesame oil is decocted in roasting.Sesame oil is decocted in roasting, and to be preferably 45 quality % of fat or oil composition above and below 75 quality %, is more preferably 50 quality % of fat or oil composition above and below 70 quality %.Roasting is decocted to sesame oil, and being preferably and using above-mentioned grease colour (25.4mm cuvette) is that sesame oil is decocted in roasting in 130～350 scope.Sesame oil is decocted in the roasting that is more preferably grease colour (25.4mm cuvette) and is in 150～330 scope, and more preferably grease colour (25.4mm cuvette) is that sesame oil is decocted in roasting in 180～300 scope.
(other lubricant component)
Fat or oil composition according to the embodiment of the present invention, decocts sesame oil except roasting, as lubricant component, can contain various greases.The refined plant oil of oil, rapeseed oil, rice bran oil, grape-kernel oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, palm oil, olive wet goods is decocted in the roasting that for example, can contain vegetable seed or soybean etc.Can contain one or more in these oil.Wherein, be preferably rapeseed oil, rice bran oil, grape-kernel oil, soybean oil, corn oil, safflower oil, sunflower oil, be more preferably rapeseed oil.It is above and below 60 quality % that the content of these other lubricant components is preferably 20 quality % of fat or oil composition, is more preferably 25 quality % above and below 55 quality %, and more preferably 30 quality % are above and below 50 quality %.
(manufacture method)
The roasting containing in fat or oil composition is according to the embodiment of the present invention decocted sesame oil and can be manufactured by known method, specifically, roast and decoct by selecting after raw material seed, then repeatedly squeeze, filter, leave standstill, filter and leave standstill, obtain through last step of filtering.At this moment, roast the degree of decocting and/or coordinate refining sesame oil by adjusting, obtain the roasting of grease colour (25.4mm cuvette) in above-mentioned scope and decoct sesame oil.
Fat or oil composition according to the embodiment of the present invention, for example, as the raw material of pungency component and use in the situation of capsicum, can manufacture as follows.
Add capsicum in sesame oil is decocted in the roasting of part or all after, heat, extract the step of filtering after pungency component.Then, the roasting that contains pungency component is decocted to sesame oil and the mixing of remaining lubricant component, obtain fat or oil composition.The content of the pungency component in fat or oil composition can roast amount and the extraction time of decocting the capsicum that sesame oil when extraction adds by use and adjust.And the grease colour of fat or oil composition can be adjusted with the balance of the color that roasts the grease that decoct sesame oil and coordinate by the color from capsicum.
(culinary art product according to the embodiment of the present invention)
Culinary art product according to the embodiment of the present invention, is characterized in that using and cook and form according to the fat or oil composition of the embodiment of the invention described above.
Fat or oil composition according to the embodiment of the present invention can use in various culinary art product, but is preferably applicable to use in the cooking of salt as flavoring, for example, and soup, cooking, cold vegetable dish in sauce, Korea Spro's formula botargo.
(effects of embodiments of the present invention)
According to the embodiment of the present invention, owing to can making saline taste and fragrance be felt effectively, therefore in the time decocting sesame oil culinary art with roasting, can reduce the salinity of increment in the past.
And, owing to can feeling effectively saline taste and fragrance and be difficult to feel greasy, therefore can manufacture the culinary art product of feeling delicious.
Further, due to the fat or oil composition of obtaining coordination between a kind of fat or oil composition of the pungency component from containing more chili oil etc. different and pungent and fragrance can be provided, therefore cook of many uses.
Then, by embodiment, the present invention will be described, but the invention is not restricted to these embodiment.
Embodiment
(manufacture and the evaluations of culinary art product)
Be manufactured in following table 1～4 according to the embodiment of the present invention the fat or oil composition of recording (proportioning, pungency component content, grease colour), and use these fat or oil compositions according to following four kinds of cookings of recipe culinary art (plain boiled pork fish bean curd soup, Korea Spro's formula are mixed radish, eggplant stir-fry pork, poach pork and mixed sesame oil).And, use in following table 1～3 fat or oil composition of the comparison other of recording (proportioning, pungency component content, grease colour) and carry out same culinary art.After culinary art, each culinary art product are carried out to sensory evaluation.
Pungency component content is by the method that solvent-extracted material carries out quantitative analysis by HPLC from fat or oil composition is measured, grease colour is in the digital substitution aforementioned formula of the Y, the R that measure according to Lovibond method (Japanese oiling is learned association, benchmark grease analytical test method 2.2.1.1), B, to obtain.
(evaluating 1)
Problem (being documented in table) by 5 professional evaluators to each culinary art product and local flavor and pungent are carried out sensory evaluation according to following benchmark.Evaluation result is as shown in table 1.
Everyone is divided into < metewand > full marks with 5 and gives a mark, and obtains average mark by 5 professional evaluators' marking, and 4 points be ◎ above, and 3 points is zero above, be discontented with 3 to be divided into ×.
◎: fully there is the effect of dealing with problems.And local flavor, the pungent of sesame are also very good.
Zero: there is the effect of dealing with problems.And although the local flavor of sesame is not best, the degree of pungent is good.
×: the effect of the problem that cannot be resolved.And the local flavor of sesame or pungent are also inappropriate.
[table 1]
(※) problem A: be difficult to feel saline taste, fragrance, and delicious degree reduces
Problem B: greasy and delicious degree reduces
(evaluating 2)
Problem (being documented in table) by 5 professional evaluators to each culinary art product and local flavor and pungent are carried out sensory evaluation according to following benchmark.Evaluation result is as shown in table 2.
< metewand >
Everyone is divided into full marks with 5 and gives a mark, and obtains average mark by 5 professional evaluators' marking, and 4 points be ◎ above, and 3 points is zero above, be discontented with 3 to be divided into ×.
◎: fully there is the effect of dealing with problems.And local flavor, the pungent of sesame are also very good.
Zero: there is the effect of dealing with problems.And, although pungent is not best, the excellent flavor of sesame.
×: the effect of the problem that cannot be resolved.And the local flavor of sesame or pungent are also inappropriate.
[table 2]
(※) problem A: be difficult to feel saline taste, fragrance, and delicious degree reduces
Problem B: greasy and delicious degree reduces
(evaluating 3)
Problem (being documented in the assessment item in table 3) by 20 common evaluation personnel to each culinary art product is carried out sensory evaluation.Evaluation method is that everyone selects that in comparative example 9 and embodiment 3, which meets following assessment item A～C.Evaluation result is as shown in table 3.
Assessment item A: feel effectively saline taste, fragrance
Assessment item B: delicious food
Assessment item C: non-greasy
[table 3]
(※) assessment item A: feel effectively saline taste, fragrance
Assessment item B: delicious food
Assessment item C: non-greasy
(evaluating 4)
Problem (being documented in table) by 5 professional evaluators to each culinary art product and pungent and fragrance carry out sensory evaluation according to following benchmark.Evaluation result is as shown in table 4.
< metewand >
Everyone is divided into full marks with 5 and gives a mark, and obtains average mark by 5 professional evaluators' marking, and 4 points be ◎ above, and 3 points is zero above, be discontented with 3 to be divided into ×.
◎: fully there is the effect of dealing with problems.Between pungent and fragrance, obtain extraordinary coordination.
Zero: there is the effect of dealing with problems.Between pungent and fragrance, obtain coordination.
×: the effect of the problem that cannot be resolved.Between pungent and fragrance, cannot obtain coordination.
[table 4]
(※) problem A: be difficult to feel saline taste, fragrance, and delicious degree reduces
Problem B: greasy and delicious degree reduces
(evaluating 5)
By 5 professional evaluators to color 4 kinds of different roastings decoct sesame oil and carry out the originally sensory evaluation of local flavor according to following benchmark.Evaluation result is as shown in table 5.
< metewand >
Everyone is divided into full marks with 5 and gives a mark, and obtains average mark by 5 professional evaluators' marking, and 4 points be ◎ above, and 3 points is zero above, be discontented with 3 to be divided into ×.
◎: it is very good that local flavor is decocted in the roasting of sesame oil.
Zero: excellent flavor is decocted in the roasting of sesame oil.
×: weak flavor is decocted in the roasting of sesame oil.
[table 5]
(recipes of plain boiled pork fish bean curd soup 20 person-portions)
| Title material | Component |
| The salted cod of stripping and slicing | 400g |
| Wine, fat or oil composition, ginger juice | Each 2 little spoons |
| Salt | 2g |
| Fragrance flavoring | A little |
| Cornstarch | 2 little spoons |
| Tender bean curd | 1 |
| Shallot | 40g |
| Ginger | 10g |
| Cook great master's flavoring (this だ) | 3 little spoons |
| Hot water | 2.4L |
| Salt | 0.5g |
| Pepper, wine | A little |
1, by being cut into the thin slice of a bite size after cod peeling, put into bowl, mix add the fat or oil composition, ginger juice, salt, fragrance flavoring, Cornstarch of wine, evaluation object in bowl after, make to oppress pickled tasty.
2, after bean curd being cut partly, be cut into square sheet.Shallot is cut into the green onion silk of 4cm left and right, ginger is thinly sliced for subsequent use.
3, in pot, add hot water and cook great master's flavoring, open fire, after boiling, fire is turned to little, pickled tasty cod in above-mentioned 1 is put into pot piecewise, add ginger, thoroughly scum, boil with slightly strong firepower.
4, in the time again boiling in pot, with salt and the seasoning of fragrance flavoring, add bean curd and shallot, maintain fluidized state a period of time, sprinkle wine and pepper, after seasoning, contain in container.
(Korea Spro's formula is mixed the recipe of radish 20 person-portions)
| Title material | Component |
| Radish | 1000g |
| Salt | 4 large spoons |
| Granulated sugar | 1 large spoon |
| Vinegar | 1.5 large spoon |
| Fat or oil composition | 1 large spoon |
1, by radish peeling, be cut into the radish silk of about match stick thickness, put into bowl, sprinkle salt and place 5～10 minutes.Then be immersed in water approximately 5 minutes, after desalination, fully drain.
2, in bowl, modulate blend flavouring (fat or oil composition of granulated sugar, vinegar, evaluation object), and add wherein above-mentioned 1 radish fully to stir.
(eggplant is fried the recipe of pork 20 person-portions)
| Title material | Component |
| Eggplant | 3 |
| Pork (shoulder tenterloin meat mincing) | 400g |
| Shallot | 100g |
| Salt | 1 large spoon |
| Fat or oil composition | 2 × 2 large spoons |
| Oyster sauce | 20cc |
| Soy sauce | 1 little spoon |
1, eggplant rip cutting is become to 4 equal portions, more every is cut sth. askew.Be immersed in salt solution water after 30 minutes and after cleaning, fully remove moisture.
2, by shallot rip cutting into two, more every is cut sth. askew.Pork is divided into three equal parts.
3, the shallot of above-mentioned 1 eggplant and above-mentioned 2 and pork are stir-fried with the fat or oil composition of evaluation object respectively.Modulation blend flavouring (oyster sauce, soy sauce), adds stir-frying in above-mentioned 2.
(poach pork is mixed the recipe of sesame oil 20 person-portions)
| Title material | Component |
| Pork (shoulder tenterloin) | 400g |
| Salt | 1 little spoon |
| Shallot | 25g |
| Ginger | 10g |
| Soy sauce | 2 large spoons |
| Vinegar | 1 large spoon |
| Fat or oil composition | 2 large spoons |
| Granulated sugar | 1 little spoon |
1, enough hot water in boiling pot, adds salt, shallot, ginger, puts into pork, a little less than after boiling, fire being turned, removes offscum while boils about 30 minutes, makes pork inside well-done.
2, above-mentioned 1 shallot is cut into broken end.Above-mentioned 1 poach pork is thinly sliced.
3, modulation blend flavouring (fat or oil composition of shallot, soy sauce, vinegar, evaluation object, granulated sugar).
4, the blend flavouring of above-mentioned 2 poach pork and shallot and above-mentioned 3 is mixed.
Claims (5)
1. a fat or oil composition, it is characterized in that, described fat or oil composition is to contain 9ppm above and the fat or oil composition of the following pungency component of 51ppm, above and the 80 quality % of 40 quality % of described fat or oil composition are below for sesame oil is decocted in roasting, and described fat or oil composition if undefined grease colour (25.4mm cuvette) is in 160～260 scope.
Grease colour (25.4mm cuvette)=Y+10 × R+10 × B, wherein
Y: the numeral of erotic film
R: the numeral of red tab
B: the numeral of blue sheet
2. the fat or oil composition of recording according to claim 1, is characterized in that, described pungency component is capsicim and/or Dihydrocapsaicin.
3. the fat or oil composition of recording according to claim 1 or 2, is characterized in that, described roasting is decocted the described grease colour (25.4mm cuvette) of sesame oil in 130～350 scope.
4. the fat or oil composition of recording according to any one in claim 1～3, is characterized in that, in described fat or oil composition, the lubricant component that described roasting is decocted beyond sesame oil is rapeseed oil.
5. culinary art product, is characterized in that, are that fat or oil composition that right to use requires any one in 1～4 to record is cooked and formed.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012020676A JP5095867B1 (en) | 2012-02-02 | 2012-02-02 | Oil composition |
| JP2012-020676 | 2012-02-02 | ||
| PCT/JP2012/078334 WO2013114691A1 (en) | 2012-02-02 | 2012-11-01 | Oil or fat composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103826461A true CN103826461A (en) | 2014-05-28 |
Family
ID=47469519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201280046273.9A Pending CN103826461A (en) | 2012-02-02 | 2012-11-01 | Oil or fat composition |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP5095867B1 (en) |
| CN (1) | CN103826461A (en) |
| TW (1) | TW201334698A (en) |
| WO (1) | WO2013114691A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795004A (en) * | 2014-12-29 | 2016-07-27 | 丰益(上海)生物技术研发中心有限公司 | Oil composition capable of improving flavor and preparation method thereof |
| CN107251958A (en) * | 2017-06-30 | 2017-10-17 | 安徽省含山县油脂有限公司 | A kind of peppery vegetable seed ready-mixed oil |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5909386B2 (en) * | 2012-03-05 | 2016-04-26 | 日清オイリオグループ株式会社 | Liquid insulation method |
| CN103875825A (en) * | 2012-12-20 | 2014-06-25 | 丰益(上海)生物技术研发中心有限公司 | Frying oil containing capsaicin and method for reducing generation of polymer during frying process |
| JP6594635B2 (en) * | 2015-03-19 | 2019-10-23 | 日清オイリオグループ株式会社 | Edible oils and fats |
| KR20200038242A (en) * | 2017-08-08 | 2020-04-10 | 제이-오일 밀스, 인코포레이티드 | Reduced grease in heated cooked foods and reduced grease in heated cooked foods |
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| CN1088404A (en) * | 1992-12-22 | 1994-06-29 | 马占营 | Sesame chilli oil products and preparation method thereof |
| CN1439275A (en) * | 2003-04-02 | 2003-09-03 | 何凌云 | Production of fragrant granular crisps |
| CN101524134A (en) * | 2009-03-19 | 2009-09-09 | 唐雪 | Pepper sesame oil and preparation method thereof |
| CN101642240A (en) * | 2009-08-20 | 2010-02-10 | 陈千祥 | Oil-stewing lentinus edodes and preparation method thereof |
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| JPS60262551A (en) * | 1984-06-11 | 1985-12-25 | Ajinomoto Co Inc | Fat or oil and food containing fat or oil |
| JP3263356B2 (en) * | 1998-01-27 | 2002-03-04 | ハウス食品株式会社 | Food and its manufacturing method |
| JP3999914B2 (en) * | 1999-10-26 | 2007-10-31 | 花王株式会社 | Oil composition |
| JP4429853B2 (en) * | 2004-09-13 | 2010-03-10 | 竹本油脂株式会社 | Method for producing far-red roasted sesame oil |
| JP4546341B2 (en) * | 2005-07-04 | 2010-09-15 | 九鬼産業株式会社 | Method for producing flavor oil |
| JP4551298B2 (en) * | 2005-09-07 | 2010-09-22 | 昭和産業株式会社 | Method for inhibiting heat coloring of lecithin |
| JP4914607B2 (en) * | 2005-12-27 | 2012-04-11 | 花王株式会社 | Method for producing sesame flavor oil |
| JP4526497B2 (en) * | 2006-03-03 | 2010-08-18 | 日清オイリオグループ株式会社 | Oil composition |
| JP5322425B2 (en) * | 2007-12-18 | 2013-10-23 | 日清オイリオグループ株式会社 | Sesame oil production method |
| JP4601685B2 (en) * | 2008-05-28 | 2010-12-22 | 日清オイリオグループ株式会社 | Oil composition containing roasted sesame oil and food using the same |
| JP5352828B2 (en) * | 2009-06-04 | 2013-11-27 | 株式会社浅沼醤油店 | Method for producing chili oil |
| JP2012019780A (en) * | 2010-05-21 | 2012-02-02 | Ariake Nori:Kk | Hot sesame oil with ingredients and production method of the same |
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2012
- 2012-02-02 JP JP2012020676A patent/JP5095867B1/en active Active
- 2012-11-01 WO PCT/JP2012/078334 patent/WO2013114691A1/en active Application Filing
- 2012-11-01 CN CN201280046273.9A patent/CN103826461A/en active Pending
- 2012-11-29 TW TW101144749A patent/TW201334698A/en unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088404A (en) * | 1992-12-22 | 1994-06-29 | 马占营 | Sesame chilli oil products and preparation method thereof |
| CN1439275A (en) * | 2003-04-02 | 2003-09-03 | 何凌云 | Production of fragrant granular crisps |
| CN101524134A (en) * | 2009-03-19 | 2009-09-09 | 唐雪 | Pepper sesame oil and preparation method thereof |
| CN101642240A (en) * | 2009-08-20 | 2010-02-10 | 陈千祥 | Oil-stewing lentinus edodes and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795004A (en) * | 2014-12-29 | 2016-07-27 | 丰益(上海)生物技术研发中心有限公司 | Oil composition capable of improving flavor and preparation method thereof |
| CN107251958A (en) * | 2017-06-30 | 2017-10-17 | 安徽省含山县油脂有限公司 | A kind of peppery vegetable seed ready-mixed oil |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5095867B1 (en) | 2012-12-12 |
| JP2013158269A (en) | 2013-08-19 |
| TW201334698A (en) | 2013-09-01 |
| WO2013114691A1 (en) | 2013-08-08 |
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Application publication date: 20140528 |