JPH02174633A - Blending material for edible oil - Google Patents

Blending material for edible oil

Info

Publication number
JPH02174633A
JPH02174633A JP63326250A JP32625088A JPH02174633A JP H02174633 A JPH02174633 A JP H02174633A JP 63326250 A JP63326250 A JP 63326250A JP 32625088 A JP32625088 A JP 32625088A JP H02174633 A JPH02174633 A JP H02174633A
Authority
JP
Japan
Prior art keywords
oil
edible oil
pts
higher alcohol
frying
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.)
Pending
Application number
JP63326250A
Other languages
Japanese (ja)
Inventor
Atsushi Kimura
木村 惇
Tadatsugu Hayashi
林 忠嗣
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP63326250A priority Critical patent/JPH02174633A/en
Publication of JPH02174633A publication Critical patent/JPH02174633A/en
Pending legal-status Critical Current

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  • Edible Oils And Fats (AREA)

Abstract

PURPOSE:To diversify and improve taste and flavor of an edible oil by blending the edible oil with a natural or synthetic fatty acid higher alcohol ester. CONSTITUTION:About 14-22C higher alcohol ester having about 14-22C fatty acid is blended with an edible oil at a ratio of 5-20 pts.wt. based on 100 pts.wt. edible oil when used tor tempura, fry, etc., or at a ratio of >=200 pts.wt. based on 100 pts.wt. edible oil when used as an oil for frying, oil for egg roll, oil for laying on frying pan, etc.

Description

【発明の詳細な説明】 (発明の技術分野) 本発明は、食用油に脂肪酸高級アルコールエステルを配
合した食用油の配合材料に関する。
DETAILED DESCRIPTION OF THE INVENTION (Technical Field of the Invention) The present invention relates to an edible oil compounding material in which a fatty acid higher alcohol ester is blended with an edible oil.

〈従来の技術と問題点) フライ、天ぷら、油炒め、揚げ物、サラダドレッシング
、マヨネーズ等に使われる食用油は、大豆、菜踵5オリ
ーブの実、ひまわり種、ごま、落花生等より採取される
植物油脂や牛脂(タロー)、豚脂(ラード)等の動物性
脂肪などである。
<Conventional technology and problems> Edible oil used for frying, tempura, stir-frying, fried foods, salad dressings, mayonnaise, etc. is made from plants collected from soybeans, olives, sunflower seeds, sesame seeds, peanuts, etc. These include animal fats such as fats and oils, tallow, and lard.

これらの油脂、脂肪の主成分は、はとんどCI□〜C2
2の脂肪酸のトリグリセライドであり、食用油の風味、
香りを多様化、向上するため上記の油を配合して使用す
るのが停通である。
The main components of these oils and fats are mostly CI□~C2
It is a triglyceride of 2 fatty acids, and has the flavor of edible oil.
It is prohibited to mix and use the above oils in order to diversify and improve the fragrance.

A)、プチレーテイッド・しトロキシトルエン(B I
−(T )等を添加配合することがある。
A), Ptylated trioxytoluene (B I
-(T) etc. may be added and blended.

尚、トコフェロールは ビタミンEて°あり、健康保持
にもよいと言われる。
Furthermore, tocopherol contains vitamin E and is said to be good for maintaining health.

本発明は、上述のような酸化防止や健康保持のために添
加配合する物とは異なった目的でi:ifばれた配合材
料である。
The present invention is an i:if blended material for a purpose different from the above-mentioned additives and blends for antioxidant prevention and health maintenance.

(発明の構成および効果) 本発明は、食用油の添加配合材としてtjC東使われな
かった脂肪酸高級アルコールエステルをトム用すること
を特徴とする9 天然の脂肪酸高級アルコールエステルとしては、ホホバ
油、vj製したオレンジラッフィ油、まっこう鯨油ろう
等があるが、香り、透明性、粘度やトリグリセライドで
ある食用油との相溶性など性状の点でホホバ油が好まし
い。
(Structure and Effects of the Invention) The present invention is characterized in that a fatty acid higher alcohol ester, which is not used in tjc, is used as an additive compounding material for edible oil.9 Natural fatty acid higher alcohol esters include jojoba oil, Among them, jojoba oil is preferred in terms of aroma, transparency, viscosity, and compatibility with triglyceride edible oils.

ホホバ油は、 脂肪酸R,Cool−1の炭素数普通CI4〜C2□、
高級アルコールR20t−1の炭素数普通Ct4〜C2
4゜て構成されるエステルR,C0OR,である。
Jojoba oil has fatty acid R, Cool-1 carbon number usually CI4~C2□,
Carbon number of higher alcohol R20t-1 Normally Ct4 to C2
The ester R, C0OR, is composed of 4°.

このエステルと食用油との配合割合は、随意でよいが、
天ぷら、フライ、揚げ物には食用油100部に対してエ
ステル5〜20部が好ましい。
The blending ratio of this ester and edible oil may be arbitrary, but
For tempura, fried foods, and deep-fried foods, 5 to 20 parts of ester is preferably used per 100 parts of edible oil.

油炒め、卵焼きの卵に配合する油、フライパン等に敷く
油にはエステルが100%で、食用油はゼロ%であって
もよいが、好ましくは食用油100部に対してエステル
200部以下の配合である。
The oil used in frying and frying eggs, and the oil spread on frying pans may contain 100% ester, and cooking oil may contain 0%, but preferably 200 parts or less of ester per 100 parts of cooking oil. It is a combination.

(実施例 l、野菜油煙め) 配合・市販の通常の食用油 100部 ・ホホバ油      ioo部 野菜の油炒めに1−記配合の油を使用したが、高温て゛
も焦げつきがなくきれいに仕上がる。
(Example 1, Vegetable oil smoke) Formulated: 100 parts of commercially available ordinary edible oil, 100 parts of jojoba oil, 100 parts of oil.The oil of the formulation described in 1-1 was used to stir-fry vegetables, and the result was clean without burning even at high temperatures.

また、V通の食用油より低カロリーのためダイエツトに
もよい。
It is also good for dieting as it has fewer calories than regular cooking oil.

焦げにくい性質があるため 加熱を十分要する食品を炒
める場合に高温で長時間かけてもよい。
Because it has the property of not burning easily, it can be used at high temperatures for long periods of time when frying foods that require sufficient heating.

〈実施PA 2、卵厚焼き) 配合・市販の通常の食用油 100部 ・ホホバ油      200部 (イ)普通に焼いた場合・ 表面に焦げた色がつかず、蒸したような焼き上りとなり
、調理後、温度が下がっても美味で、油っこさは感じな
りかた。
<Implementation PA 2, Thickly fried egg) Mixture: 100 parts of commercially available regular cooking oil, 200 parts of jojoba oil (a) When baked normally, the surface will not have a burnt color and will have a steamed finish, Even when the temperature drops after cooking, it remains delicious and doesn't feel greasy.

〈口)強火で焼いた場合・ 表面は、普通に焼いた時と同じ程度の焦げ色であった。(mouth) When grilled over high heat The surface was as dark brown as when it was baked normally.

調理後、温度が下がった時でもパサパサした感しがなく
、普通の出来上がりであり 美味であった。
After cooking, even when the temperature dropped, it did not feel dry, and it was normal and delicious.

(実施例 3、天ぷら) 配合:市販の通常の食用油 100部 ・ホホバ油       10部 魚、野菜などの天ぷら、フライでは、少し高温で揚げる
とよい。
(Example 3, Tempura) Composition: 100 parts of commercially available ordinary cooking oil, 10 parts of jojoba oil, etc. When tempura or frying fish, vegetables, etc., it is best to fry them at a slightly higher temperature.

出来五がり状態や味、香りは良い。The finished product, taste, and aroma are good.

以上。that's all.

Claims (1)

【特許請求の範囲】 2、特許申請の範囲 (1)食用油に天然又は合成の脂肪酸高級アルコールエ
ステルを配合することを特徴とする食用油の配合材料。 (2)高級アルコールはC_1_2〜C_5_0の脂肪
アルコールである特許請求の範囲第(1)項記載の材料
[Scope of Claims] 2. Scope of Patent Application (1) A compounding material for edible oil, characterized in that a natural or synthetic fatty acid higher alcohol ester is blended with edible oil. (2) The material according to claim (1), wherein the higher alcohol is a C_1_2 to C_5_0 fatty alcohol.
JP63326250A 1988-12-26 1988-12-26 Blending material for edible oil Pending JPH02174633A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP63326250A JPH02174633A (en) 1988-12-26 1988-12-26 Blending material for edible oil

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP63326250A JPH02174633A (en) 1988-12-26 1988-12-26 Blending material for edible oil

Publications (1)

Publication Number Publication Date
JPH02174633A true JPH02174633A (en) 1990-07-06

Family

ID=18185672

Family Applications (1)

Application Number Title Priority Date Filing Date
JP63326250A Pending JPH02174633A (en) 1988-12-26 1988-12-26 Blending material for edible oil

Country Status (1)

Country Link
JP (1) JPH02174633A (en)

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