JPH02189394A - Oil and fat composition - Google Patents
Oil and fat compositionInfo
- Publication number
- JPH02189394A JPH02189394A JP1008570A JP857089A JPH02189394A JP H02189394 A JPH02189394 A JP H02189394A JP 1008570 A JP1008570 A JP 1008570A JP 857089 A JP857089 A JP 857089A JP H02189394 A JPH02189394 A JP H02189394A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- parts
- extract
- fatty acid
- fat
- 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
Links
- 239000000203 mixture Substances 0.000 title claims description 7
- 239000003921 oil Substances 0.000 claims abstract description 21
- 235000019198 oils Nutrition 0.000 claims abstract description 21
- 239000008159 sesame oil Substances 0.000 claims abstract description 13
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 13
- -1 stearoyl ascorbate Chemical compound 0.000 claims abstract description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 8
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 8
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 8
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 8
- 229930195729 fatty acid Natural products 0.000 claims abstract description 8
- 239000000194 fatty acid Substances 0.000 claims abstract description 8
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 7
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229910052740 iodine Inorganic materials 0.000 claims abstract description 5
- 239000011630 iodine Substances 0.000 claims abstract description 5
- 239000003925 fat Substances 0.000 claims description 12
- 239000012676 herbal extract Substances 0.000 claims description 8
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 claims description 8
- 229960005070 ascorbic acid Drugs 0.000 claims description 7
- 239000000470 constituent Substances 0.000 claims description 2
- 239000000284 extract Substances 0.000 abstract description 6
- 229940092258 rosemary extract Drugs 0.000 abstract description 6
- 235000020748 rosemary extract Nutrition 0.000 abstract description 6
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 abstract description 6
- 230000006866 deterioration Effects 0.000 abstract description 4
- 150000002148 esters Chemical class 0.000 abstract description 3
- 244000178231 Rosmarinus officinalis Species 0.000 abstract description 2
- 229940072107 ascorbate Drugs 0.000 abstract 1
- 229940018006 basil oil Drugs 0.000 abstract 1
- 239000010619 basil oil Substances 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 9
- 235000004347 Perilla Nutrition 0.000 description 8
- 241000229722 Perilla <angiosperm> Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 125000004432 carbon atom Chemical group C* 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000021323 fish oil Nutrition 0.000 description 5
- 235000014593 oils and fats Nutrition 0.000 description 5
- 235000010384 tocopherol Nutrition 0.000 description 5
- 229960001295 tocopherol Drugs 0.000 description 5
- 229930003799 tocopherol Natural products 0.000 description 5
- 239000011732 tocopherol Substances 0.000 description 5
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 5
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 3
- 235000020778 linoleic acid Nutrition 0.000 description 3
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- CSTRPYAGFNTOEQ-MGMRMFRLSA-N (2r)-2-[(1s)-1,2-dihydroxyethyl]-3,4-dihydroxy-2h-furan-5-one;octadecanoic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O.CCCCCCCCCCCCCCCCCC(O)=O CSTRPYAGFNTOEQ-MGMRMFRLSA-N 0.000 description 2
- 235000019485 Safflower oil Nutrition 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000000873 masking effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 235000005713 safflower oil Nutrition 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 241000207961 Sesamum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、空気中で不安定な多価不飽和脂肪酸く本発明
では、以下これをＰＵＦＡと略称することとする）を含
有する油脂に対してごま油、アスコルビン酸エステル及
びハーブエキスを添加して、その安定性を高めた油脂組
成物に関するものである。Detailed Description of the Invention (Industrial Application Field) The present invention is directed to oils and fats containing polyunsaturated fatty acids which are unstable in the air (hereinafter referred to as PUFA). The present invention relates to an oil and fat composition whose stability is increased by adding sesame oil, ascorbic acid ester, and herbal extract.
（従来の技術及び発明が解決しようとする課題）ＰＵＦ
Ａを含有する魚油等の動物油脂も、サフラワー油、しそ
油等の植物油脂も有用な油脂であるが、空気中での酸化
が非常に速く、風味の低下及び栄養価の低下を起こし好
ましくない。(Problems to be solved by conventional technology and invention) PUF
Animal oils and fats such as fish oil containing A and vegetable oils and fats such as safflower oil and perilla oil are useful oils and fats, but they oxidize very quickly in the air, resulting in a decrease in flavor and nutritional value, making them undesirable. do not have.
本発明は、それらの欠点を解消し、油脂の安定性を高め
ることを目的に検討したものである。The present invention was developed with the aim of eliminating these drawbacks and improving the stability of oils and fats.
先行技術には特開昭６１−１１９１３８号があり、植物
油を第１成分とし、二重結合が５以上の高度不飽和脂肪
酸からなるエステ、ルを含む化合物を第２成分とし、両
者を混合することが開示されている。しかし、ＰＵＦＡ
を含有する油脂を主成分とするものではなく、安定性に
ついてのデータもなく、その効果を知ることができない
。Prior art includes JP-A-61-119138, in which a vegetable oil is used as the first component, a compound containing an ester consisting of a highly unsaturated fatty acid with 5 or more double bonds is used as the second component, and the two are mixed. This is disclosed. However, P.U.F.A.
The main ingredient is not a fat containing oil, and there is no data on its stability, so its effects cannot be known.
（課題を解決するための手段）
本発明は、構成脂肪酸として多価不飽和脂肪酸を含有す
るヨウ素価１３０以上の油脂１００重量部に対して焙煎
ごま油２〜６重量部、アスコルビン酸エステル０．０１
〜０．０５重量部及びハーブエキスを添加することによ
り上記の目的を達成することができたものである。(Means for Solving the Problems) The present invention provides 2 to 6 parts by weight of roasted sesame oil and 0.00 parts by weight of ascorbic acid ester for 100 parts by weight of fats and oils having an iodine value of 130 or higher and containing polyunsaturated fatty acids as constituent fatty acids. 01
The above objective could be achieved by adding ~0.05 parts by weight and herbal extract.
本発明で使用するＰＵＦＡ （多価不飽和脂肪酸）とは
、複数の二重結合を有するポリエン酸を指し、具体的に
はリノール酸く炭素数１８個、二重結合２個）、リルン
酸（炭素数１８個、二重結合３個）、ＥＰＡ（炭素数２
０咽、二重結合５個）、ＤＨＡ（炭素数２２個、二重結
合６個）等を挙げることができる。PUFA (polyunsaturated fatty acids) used in the present invention refers to polyenoic acids having multiple double bonds, specifically linoleic acid (18 carbon atoms, 2 double bonds), linoleic acid (18 carbon atoms, 2 double bonds), 18 carbon atoms, 3 double bonds), EPA (2 carbon atoms)
Examples include DHA (22 carbon atoms, 6 double bonds), and the like.
これらの脂肪酸を構成成分とするヨウ素価１３０以上の
油脂としては、サフラワー油、ひまわり油、大豆油（以
上リノール酸）、シそ油、えごま油、あまに油（以上α
−リルン酸）、月見草（γ−リルン酸）、いわし油、す
けとうだら肝油、いか油、さば油（以上ＥＰＡ及びＤ
ＨＡ ）等を例示することができる。Examples of fats and oils with an iodine value of 130 or higher that contain these fatty acids include safflower oil, sunflower oil, soybean oil (linoleic acid), perilla oil, perilla oil, and linseed oil (α and above).
EPA and D
HA ), etc. can be exemplified.
ごま油には、焙煎した後、搾油する焙煎油と、焙煎せず
に搾油して精製（脱酸、脱色、脱臭）するサラダ油とが
あるが、本発明では焙煎油を用いる。焙煎の程度により
風味がそれぞれ異なるが、焙煎によるごま独特の香りと
酸化安定性の良さが、本発明に有効に作用する。焙煎ご
ま油は、ＰＵＦＡを含有する油脂１００重量部（以下重
量部を略して単に部と記載する）に対し、２〜６部を用
いる。これよりも多く使用すると、ごま油の香りを強く
感じるようになり、これよりも少ないと主成分の油脂の
臭いが出てくる。魚油では３部でも、やや魚油具の出た
例（比較例８）がある。There are two types of sesame oil: roasted oil, which is extracted after roasting, and salad oil, which is extracted and refined (deoxidized, decolorized, and deodorized) without being roasted. In the present invention, roasted oil is used. Flavors vary depending on the degree of roasting, but the unique aroma of roasted sesame and good oxidation stability work effectively in the present invention. Roasted sesame oil is used in an amount of 2 to 6 parts per 100 parts by weight of fats and oils containing PUFA (hereinafter "parts by weight" will be abbreviated as "parts"). If you use more than this, you will notice a strong scent of sesame oil, and if you use less than this, you will notice the smell of the main oil and fat. Even with 3 parts of fish oil, there was an example (Comparative Example 8) in which the fish oil was slightly sticky.
本発明で使用するアスコルビン酸エステルは、アスコル
ビン酸脂肪酸エステルで、結合する脂肪酸を特に規定す
るものではないが、我が国で許可しているのはステアリ
ン酸エステルである。これを０．０１〜０．０５部用い
る。油脂に溶けにくく０．１部用いると結晶が析出して
くる。これに、主成分の油脂が魚油等の動物油脂の場合
には、トコフェロールを併用する。植物油脂の場合は、
必須ではないが併用した方がよい。The ascorbic acid ester used in the present invention is an ascorbic acid fatty acid ester, and although the fatty acid to be bound is not particularly specified, stearic acid ester is permitted in Japan. Use 0.01 to 0.05 parts of this. It is difficult to dissolve in fats and oils, and if 0.1 part is used, crystals will precipitate. In addition, tocopherol is used in combination when the main component is animal fat such as fish oil. In the case of vegetable oil,
Although not required, it is better to use them together.
本発明のハーブエキスとは、植物性の抽出物を指し、例
えばローズマリー抽出物、ペリラ抽出物等がある。ハー
ブの中でもクローブ、ナツメグなどは、酸化防止効果が
あることが知られているが、ローズマリーも、その効果
は強い。ハーブエキスのどれもが必ずしも酸化防止効果
が強いとは限らないが、風味劣化をマスキングする効果
が認められるものが多い、ごま油とハーブエキスとを併
用することによって、ごま油の香りとハーブエキスの匂
いとが相まって風味劣化に対して相乗的に作用する効果
が認められる。The herbal extract of the present invention refers to a plant extract, such as rosemary extract and perilla extract. Among herbs, cloves and nutmeg are known to have antioxidant effects, and rosemary also has a strong effect. Although not all herbal extracts necessarily have strong antioxidant effects, many of them are recognized to have the effect of masking flavor deterioration. By using sesame oil and herbal extracts together, you can enjoy the aroma of sesame oil and the smell of herbal extracts. In combination, a synergistic effect on flavor deterioration is observed.
（実施ｒ！Ａ）
実施例１
精製しそ油１００部に対し焙煎ごま油４部、アスコルビ
ン酸ステアリン酸エステル０ 、０２ｍ、ローズマリー
抽出物（東京田辺製薬）０．１部、ミックストコフェロ
ール（エーザイ）０．０２部を添加して油脂組成物を調
製し、６０°Ｃの恒温器の暗所に置き、経時的に風味と
過酸化物価（ｐｏｖ）を測定した。(Implementation r! A) Example 1 100 parts of refined perilla oil, 4 parts of roasted sesame oil, ascorbic acid stearate 0.02m, rosemary extract (Tokyo Tanabe Seiyaku) 0.1 part, mixed tocopherol (Eisai) An oil and fat composition was prepared by adding 0.02 parts, and placed in a dark place in a thermostat at 60°C, and the flavor and peroxide value (pov) were measured over time.
実施例２
実施例１のローズマリー抽出物をペリラ抽出物０゜１部
に置換したことを除いて、すべて同様に調製した。Example 2 Everything was prepared in the same manner except that the rosemary extract of Example 1 was replaced with 0.1 part of perilla extract.
比較例１
精製しそ油１００部に対しミックストコフェロール０．
０２部添加した。Comparative Example 1 0.0% mixed tocopherol per 100 parts refined perilla oil.
02 parts were added.
比較ＰＡ２〜３
比較例１に更にＢＨＴｏ、０２部を添加して比較例２と
し、比較例１に更にローズマリー抽出物００２部を添加
して比較例３とした。Comparative PA2-3 Comparative Example 2 was prepared by adding 0.02 parts of BHTo to Comparative Example 1, and Comparative Example 3 was prepared by adding 0.002 parts of rosemary extract to Comparative Example 1.
比較例４
比較例１に更にアスコルビン酸エステル０．０２部とロ
ーズマリー抽出物０．１部とを添加した。Comparative Example 4 To Comparative Example 1, 0.02 part of ascorbic acid ester and 0.1 part of rosemary extract were further added.
以上の例についての比較を第１表に示す、ＰＯ■の数値
の下の−は風味良好、士はやや良好、土は酸敗臭がする
、十＋は酸敗臭が強い、＋＋＋は酸敗臭が非常に強いこ
とを表す０表の原料名には省略があるが、上記実施例に
説明した原料である。A comparison of the above examples is shown in Table 1. Below the value of PO■, - indicates good flavor; Although the names of raw materials in Table 0, which indicate that they are very strong, are omitted, they are the raw materials explained in the above examples.
（以下余白）
実施例３
精製魚油１００部に対し焙煎ごま油３部、アスコルビン
酸ステアリン酸エステル０．０２部、ペリラ抽出物０．
２部、ミックストコフェロール０．１部を添加して油脂
組成物を調製し、その風味と５°Ｃ１１週間保存後にお
ける物性（結晶の析出や濁り度合）とを検討した。(Left below) Example 3 To 100 parts of refined fish oil, 3 parts of roasted sesame oil, 0.02 parts of ascorbic acid stearate, and 0.0 parts of perilla extract.
2 parts of mixed tocopherol and 0.1 part of mixed tocopherol were added to prepare an oil and fat composition, and its flavor and physical properties (crystal precipitation and degree of turbidity) after storage at 5°C for 11 weeks were examined.
比較例５〜８
第２表に示す配合により実施例３と同様に調製し、比較
した。Comparative Examples 5 to 8 Comparisons were made in the same manner as in Example 3 using the formulations shown in Table 2 and compared.
第２表
（以下余白〉
（以下余白）
（発明の効果）
本発明は、焙煎ごま油、アスコルビン酸エステル及びハ
ーブエキスを添加することにより、多価不飽和脂肪酸を
含有する油脂の安定性を高めることができたものである
。また、風味の劣化をマスキングする効果もあるので、
実質的には非常に有用な組成物となった。Table 2 (Hereafter the margin) (Hereafter the margin) (Effects of the invention) The present invention improves the stability of oils and fats containing polyunsaturated fatty acids by adding roasted sesame oil, ascorbic acid ester, and herbal extract. It also has the effect of masking flavor deterioration, so
This resulted in a very useful composition.
Claims (1)
１３０以上の油脂１００重量部に対して焙煎ごま油２〜
６重量部、アスコルビン酸エステル０．０１〜０．０５
重量部及びハーブエキスを添加した油脂組成物。2 to 2 parts of roasted sesame oil per 100 parts by weight of fats and oils with an iodine value of 130 or more that contain polyunsaturated fatty acids as constituent fatty acids
6 parts by weight, ascorbic acid ester 0.01-0.05
An oil and fat composition containing parts by weight and herbal extracts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1008570A JPH02189394A (en) | 1989-01-19 | 1989-01-19 | Oil and fat composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1008570A JPH02189394A (en) | 1989-01-19 | 1989-01-19 | Oil and fat composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02189394A true JPH02189394A (en) | 1990-07-25 |
Family
ID=11696712
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1008570A Pending JPH02189394A (en) | 1989-01-19 | 1989-01-19 | Oil and fat composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02189394A (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0477825A2 (en) * | 1990-09-24 | 1992-04-01 | Alf Silkeberg | Edible fats and oils stabilized with sesame oil as a constituent |
| JPH07107938A (en) * | 1993-10-08 | 1995-04-25 | Sanei Gen F F I Inc | Food containing docosahexaenoic acid oil |
| EP0771531A3 (en) * | 1995-11-02 | 1997-12-17 | Lipidia Holding S.A. | Stable edible oil composition |
| JP2001164286A (en) * | 1999-12-10 | 2001-06-19 | Nof Corp | Oil and fat composition |
| JP2003113017A (en) * | 2001-09-28 | 2003-04-18 | Kentetsuku:Kk | Deodorized fish oil-containing cosmetic |
| JP2003116449A (en) * | 2001-08-06 | 2003-04-22 | Nooburu:Kk | Method of producing bread including polyunsaturated fatty acid |
| JP2003306690A (en) * | 2002-02-18 | 2003-10-31 | Nooburu:Kk | Oil-and-fat composition containing polyunsaturated fatty acid |
| WO2004048496A1 (en) * | 2002-11-22 | 2004-06-10 | Nippon Suisan Kaisha, Ltd. | Composition containing organic substance having double bond with improved oxidation stability |
| JP2007236206A (en) * | 2006-03-03 | 2007-09-20 | Nisshin Oillio Group Ltd | Oil-and-fat composition |
| JP2009055862A (en) * | 2007-08-31 | 2009-03-19 | Nisshin Oillio Group Ltd | Pressurized and heated hermetically-sealed food |
| JP2009055861A (en) * | 2007-08-31 | 2009-03-19 | Nisshin Oillio Group Ltd | Acidic seasoning |
| WO2013147130A1 (en) | 2012-03-30 | 2013-10-03 | 花王株式会社 | Oil/fat composition |
| WO2013147132A1 (en) | 2012-03-30 | 2013-10-03 | 花王株式会社 | Oil/fat composition |
| WO2014189012A1 (en) | 2013-05-20 | 2014-11-27 | 花王株式会社 | Fat composition |
| WO2014189011A1 (en) | 2013-05-20 | 2014-11-27 | 花王株式会社 | Fat composition |
| KR20170139562A (en) | 2015-04-27 | 2017-12-19 | 후지세유 그룹 혼샤 가부시키가이샤 | Method for producing long-chain polyunsaturated fatty acid-containing fat |
| WO2018186326A1 (en) * | 2017-04-03 | 2018-10-11 | 株式会社Ｊ－オイルミルズ | Method for producing edible fat and oil composition, and method for masking unpleasant flavor of foodstuff |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49126840A (en) * | 1973-04-13 | 1974-12-04 | ||
| JPS5556193A (en) * | 1978-10-19 | 1980-04-24 | Nisshin Oil Mills Ltd | Manufacture of fat and oil |
| JPS5821492A (en) * | 1981-07-29 | 1983-02-08 | 九鬼産業株式会社 | Manufacture of splash-hard sesame oil |
| JPS61119138A (en) * | 1984-11-14 | 1986-06-06 | Yoshinori Kawashima | Edible mixed oil |
-
1989
- 1989-01-19 JP JP1008570A patent/JPH02189394A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49126840A (en) * | 1973-04-13 | 1974-12-04 | ||
| JPS5556193A (en) * | 1978-10-19 | 1980-04-24 | Nisshin Oil Mills Ltd | Manufacture of fat and oil |
| JPS5821492A (en) * | 1981-07-29 | 1983-02-08 | 九鬼産業株式会社 | Manufacture of splash-hard sesame oil |
| JPS61119138A (en) * | 1984-11-14 | 1986-06-06 | Yoshinori Kawashima | Edible mixed oil |
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| EP0477825A2 (en) * | 1990-09-24 | 1992-04-01 | Alf Silkeberg | Edible fats and oils stabilized with sesame oil as a constituent |
| JPH07107938A (en) * | 1993-10-08 | 1995-04-25 | Sanei Gen F F I Inc | Food containing docosahexaenoic acid oil |
| EP0771531A3 (en) * | 1995-11-02 | 1997-12-17 | Lipidia Holding S.A. | Stable edible oil composition |
| JP2001164286A (en) * | 1999-12-10 | 2001-06-19 | Nof Corp | Oil and fat composition |
| JP2003116449A (en) * | 2001-08-06 | 2003-04-22 | Nooburu:Kk | Method of producing bread including polyunsaturated fatty acid |
| JP2003113017A (en) * | 2001-09-28 | 2003-04-18 | Kentetsuku:Kk | Deodorized fish oil-containing cosmetic |
| JP2003306690A (en) * | 2002-02-18 | 2003-10-31 | Nooburu:Kk | Oil-and-fat composition containing polyunsaturated fatty acid |
| US8722104B2 (en) | 2002-11-22 | 2014-05-13 | Nippon Suisan Kaisha, Ltd. | Composition containing organic substance having double bond with improved oxidative stability |
| WO2004048496A1 (en) * | 2002-11-22 | 2004-06-10 | Nippon Suisan Kaisha, Ltd. | Composition containing organic substance having double bond with improved oxidation stability |
| EP1571195A1 (en) * | 2002-11-22 | 2005-09-07 | Nippon Suisan Kaisha, Ltd. | External composition containing highly unsaturated fatty acid or its salt or ester |
| CN100352889C (en) * | 2002-11-22 | 2007-12-05 | 日本水产株式会社 | Composition containing high oxygen stabilized double bonded organic compound |
| EP1571195A4 (en) * | 2002-11-22 | 2009-08-26 | Nippon Suisan Kaisha Ltd | External composition containing highly unsaturated fatty acid or its salt or ester |
| WO2004048497A1 (en) * | 2002-11-22 | 2004-06-10 | Nippon Suisan Kaisha, Ltd. | External composition containing highly unsaturated fatty acid or its salt or ester |
| JP2007236206A (en) * | 2006-03-03 | 2007-09-20 | Nisshin Oillio Group Ltd | Oil-and-fat composition |
| JP4526497B2 (en) * | 2006-03-03 | 2010-08-18 | 日清オイリオグループ株式会社 | Oil composition |
| JP2009055862A (en) * | 2007-08-31 | 2009-03-19 | Nisshin Oillio Group Ltd | Pressurized and heated hermetically-sealed food |
| JP2009055861A (en) * | 2007-08-31 | 2009-03-19 | Nisshin Oillio Group Ltd | Acidic seasoning |
| WO2013147130A1 (en) | 2012-03-30 | 2013-10-03 | 花王株式会社 | Oil/fat composition |
| WO2013147132A1 (en) | 2012-03-30 | 2013-10-03 | 花王株式会社 | Oil/fat composition |
| US9572356B2 (en) | 2012-03-30 | 2017-02-21 | Kao Corporation | Oil/fat composition |
| WO2014189012A1 (en) | 2013-05-20 | 2014-11-27 | 花王株式会社 | Fat composition |
| WO2014189011A1 (en) | 2013-05-20 | 2014-11-27 | 花王株式会社 | Fat composition |
| KR20170139562A (en) | 2015-04-27 | 2017-12-19 | 후지세유 그룹 혼샤 가부시키가이샤 | Method for producing long-chain polyunsaturated fatty acid-containing fat |
| US11090282B2 (en) | 2015-04-27 | 2021-08-17 | Fuji Oil Holdings Inc. | Method for manufacturing long chain polyunsaturated fatty acid-containing fat |
| WO2018186326A1 (en) * | 2017-04-03 | 2018-10-11 | 株式会社Ｊ－オイルミルズ | Method for producing edible fat and oil composition, and method for masking unpleasant flavor of foodstuff |
| JPWO2018186326A1 (en) * | 2017-04-03 | 2020-02-27 | 株式会社Ｊ−オイルミルズ | Method for producing edible oil / fat composition and method for masking unpleasant flavor of foodstuff |
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