JPH04365445A - Edible oil - Google Patents
Edible oilInfo
- Publication number
- JPH04365445A JPH04365445A JP3168859A JP16885991A JPH04365445A JP H04365445 A JPH04365445 A JP H04365445A JP 3168859 A JP3168859 A JP 3168859A JP 16885991 A JP16885991 A JP 16885991A JP H04365445 A JPH04365445 A JP H04365445A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acids
- oil
- edible oil
- edible
- oils
- 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
- 239000008157 edible vegetable oil Substances 0.000 title claims abstract description 18
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 14
- 239000000194 fatty acid Substances 0.000 claims abstract description 14
- 229930195729 fatty acid Natural products 0.000 claims abstract description 14
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 235000003441 saturated fatty acids Nutrition 0.000 claims abstract description 8
- 150000004671 saturated fatty acids Chemical class 0.000 claims abstract description 8
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 claims description 10
- 235000021281 monounsaturated fatty acids Nutrition 0.000 claims description 5
- 235000020660 omega-3 fatty acid Nutrition 0.000 claims description 5
- 239000003921 oil Substances 0.000 abstract description 15
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 8
- 238000010411 cooking Methods 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000005911 diet Nutrition 0.000 abstract description 6
- 238000005194 fractionation Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 3
- 230000000378 dietary effect Effects 0.000 abstract 1
- 230000032050 esterification Effects 0.000 abstract 1
- 238000005886 esterification reaction Methods 0.000 abstract 1
- 239000010685 fatty oil Substances 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 14
- 239000003925 fat Substances 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 10
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 6
- 230000037213 diet Effects 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 3
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 3
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 3
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 3
- 239000005642 Oleic acid Substances 0.000 description 3
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- 235000019485 Safflower oil Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 3
- 235000005713 safflower oil Nutrition 0.000 description 3
- 239000003813 safflower oil Substances 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000004347 Perilla Nutrition 0.000 description 2
- 244000124853 Perilla frutescens Species 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000010495 camellia oil Substances 0.000 description 2
- 239000008162 cooking oil Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000000944 linseed oil Substances 0.000 description 2
- 235000021388 linseed oil Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 108010023302 HDL Cholesterol Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 101100345589 Mus musculus Mical1 gene Proteins 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229960000074 biopharmaceutical Drugs 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 230000035602 clotting Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 229940013317 fish oils Drugs 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000019149 tocopherols Nutrition 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 125000005457 triglyceride group Chemical group 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は、栄養的にバランスのと
れた食用油に関するものであり、この食用油はサラダ油
およびクッキング油として利用できる。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a nutritionally balanced edible oil which can be used as salad oil and cooking oil.
【０００２】0002
【従来の技術】現在用いられている食用油は、動物脂，
魚油，植物油脂の３つに分けられる。これら３つの油脂
は脂肪酸組成的に特徴を持っており、一般に動物脂は飽
和，魚油はｎ−３系多価不飽和，植物油脂はｎ−６系多
価不飽和の各脂肪酸を多く含んでいる。[Prior Art] Edible oils currently used include animal fat,
It can be divided into three types: fish oil and vegetable oil. These three fats and oils have characteristics in terms of fatty acid composition, and in general, animal fats contain large amounts of saturated fatty acids, fish oils contain large amounts of n-3 polyunsaturated fatty acids, and vegetable oils contain large amounts of n-6 polyunsaturated fatty acids. There is.
【０００３】飽和脂肪酸は血中のコレステロールを上昇
させ、多価不飽和脂肪酸は逆に低下作用のあること（Ｌ
ａｎｃｅｔ，２，９５９（１９５７）），オレイン酸は
血中総コレステロールを低下させるが、ＨＤＬ−コレス
テロールは変化させないこと（ＮｅｗＥｎｇｌａｎｄ
Ｊｏｕｒｎａｌ ｏｆ Ｍｅｄｉｃｉｎｅ ３１４，７
４５（１９８８）），さらにｎ−３系の多価不飽和脂肪
酸が血栓形成を阻害する等、各脂肪酸の栄養効果につい
て多くの報告がある。[0003] Saturated fatty acids increase blood cholesterol, while polyunsaturated fatty acids have the opposite effect of lowering it (L
ancet, 2, 959 (1957)), oleic acid lowers blood total cholesterol but does not change HDL-cholesterol (New England
Journal of Medicine 314,7
45 (1988)), and there are many reports on the nutritional effects of various fatty acids, such as that n-3 polyunsaturated fatty acids inhibit blood clot formation.
【０００４】また、ｎ−６系およびｎ−３系の多価不飽
和脂肪酸は、それぞれが独自の作用をもった必須脂肪酸
であること（Ｊｏｕｒｎａｌ ｏｆ Ｂｉｏｌｏｇｉｃ
ａｌ Ｃｈｅｍｉｓｔｒｙ ，８６，５８７（１９３０
），Ａｍｅｒｉｃａｎ Ｊｏｕｒｎａｌ ｏｆ Ｃｌｉ
ｎｉｃａｌ Ｎｕｔｒｉｔｉｏｎ，３５，６１７（１９
８２））が報告されている。[0004] Furthermore, the n-6 series and n-3 series polyunsaturated fatty acids are essential fatty acids, each with its own function (Journal of Biologics).
al Chemistry, 86, 587 (1930
), American Journal of Cli.
nical Nutrition, 35, 617 (19
82)) have been reported.
【０００５】近年、健康に対する関心の高まりから、脂
肪酸組成を特定化した食用油に関する種々の試みがなさ
れており、例えば特開平２−３４９８号や特開平２−２
９２３９７号には、栄養学的にバランスのとれた食用油
について記載されている。これらは、その食用油のみで
脂肪酸組成上のバランスを意図したものである。[0005] In recent years, due to increasing interest in health, various attempts have been made to develop edible oils with specific fatty acid compositions.
No. 92397 describes nutritionally balanced edible oils. These edible oils are intended to have a balanced fatty acid composition.
【０００６】しかしながら、実生活における脂肪摂取の
現状をみると、総脂肪摂取量５８．３ｇに対して、食用
油から摂取する脂肪の量はわずか１０．５ｇである（平
成２年度版，国民栄養の現状（厚生省））。つまり、肉
類や魚類といった食品から摂取する油脂の量のほうが多
い。従って、栄養的に脂肪酸バランスをとるためには、
食用油以外から摂取する脂肪を考慮する必要がある。し
かしながら、食生活全体の食品を考慮し、脂肪酸のバラ
ンスをとることは非常に困難であり、他の栄養素のバラ
ンスを崩すおそれもある。However, looking at the current state of fat intake in real life, the amount of fat ingested from edible oil is only 10.5 g compared to the total fat intake of 58.3 g (1990 edition, National Nutrition). current situation (Ministry of Health and Welfare)). In other words, we consume more fats and oils from foods such as meat and fish. Therefore, in order to nutritionally balance fatty acids,
Fat intake from sources other than edible oils must be considered. However, it is very difficult to balance fatty acids by considering the foods in the entire diet, and there is also the risk of disrupting the balance of other nutrients.
【０００７】また他の問題は、脂肪酸組成のみに着目す
ると、食用油が本来有すべき保存性，熱安定性，風味，
調理適性等において必ずしも十分でない結果を招くこと
である。[0007] Another problem is that if we focus only on the fatty acid composition, the storage stability, thermal stability, flavor, and
This results in an unsatisfactory result in terms of cooking suitability and the like.
【０００８】[0008]
【発明が解決しようとする課題】従って本発明の目的は
、食生活全体を変えずに、食用油として使用することで
食生活全体の脂肪酸を調整し、以て栄養的にバランスの
とれた食用油を提供することにある。[Problems to be Solved by the Invention] Therefore, an object of the present invention is to adjust the fatty acids in the entire diet by using it as an edible oil without changing the entire diet, thereby creating a nutritionally balanced edible food. The purpose is to provide oil.
【０００９】また本発明の他の目的は、保存性，熱安定
性，風味，調理適性等においても、通常の製品と何ら遜
色のない食用油を提供することにある。Another object of the present invention is to provide an edible oil that is comparable to ordinary products in terms of storage stability, thermal stability, flavor, cooking suitability, etc.
【００１０】0010
【課題を解決するための手段】本発明は、脂肪酸組成が
、重量で飽和脂肪酸５〜１０％，１価不飽和脂肪酸７５
〜８０％，ｎ−６系多価不飽和脂肪酸８〜１２％，ｎ−
３系多価不飽和脂肪酸４〜８％であることを特徴とする
食用油である。[Means for Solving the Problems] The present invention has a fatty acid composition of 5 to 10% saturated fatty acids and 75% monounsaturated fatty acids by weight.
~80%, n-6 polyunsaturated fatty acids 8-12%, n-
It is an edible oil characterized by containing 4 to 8% of tertiary polyunsaturated fatty acids.
【００１１】本発明の食用油は、油脂の配合，分別，エ
ステル交換等の手法によって得ることができる。例えば
、つばき油，オリーブ油，ハイオレイックサフラワー油
，ハイオレイックサンフラワー油またはハイオレイック
キャノーラ油といったオレイン酸を多く含む油をベース
にして、サフラワー油，コーン油，サンフラワー油，シ
ソ油，エゴマ油，アマニ油，なたね油等を配合すること
により製造する。また例えば、なたね油の低温分別によ
り、低融点部分を除去することによって製造する。さら
に精製された脂肪酸とグリセロールをエステル結合させ
ることによっても製造できる。The edible oil of the present invention can be obtained by techniques such as blending, fractionation, and transesterification of fats and oils. For example, based on oils rich in oleic acid such as camellia oil, olive oil, high oleic safflower oil, high oleic sunflower oil or high oleic canola oil, safflower oil, corn oil, sunflower oil, perilla oil, etc. Manufactured by blending oil, perilla oil, linseed oil, rapeseed oil, etc. It can also be produced, for example, by low-temperature fractionation of rapeseed oil to remove low-melting parts. Furthermore, it can also be produced by forming an ester bond between a purified fatty acid and glycerol.
【００１２】かくして得られる油脂はトリグリセライド
であるが、食用油としての適性を満たしていれば、必ず
しも完全なトリグリセリドでなくてもよい。また、トコ
フェロールなどの抗酸化剤を添加して安定性をさらに増
すこともできる。[0012] The oil and fat obtained in this manner is a triglyceride, but it does not necessarily have to be a complete triglyceride as long as it satisfies suitability as an edible oil. Also, antioxidants such as tocopherols can be added to further increase stability.
【００１３】[0013]
実施例１
つばき油，アマニ油，サフラワー油をそれぞれ９０：７
：３（重量比）に配合することにより、飽和脂肪酸９．
５％，１価不飽和脂肪酸７７．４％，ｎ−６系多価不飽
和脂肪酸８．１％，ｎ−３系多価不飽和脂肪酸５．０％
の油脂を得ることができた。風味，調理適性，保存安定
性を表１に示す。Example 1 Camellia oil, linseed oil, and safflower oil were each 90:7.
:3 (weight ratio), saturated fatty acids 9.
5%, monounsaturated fatty acids 77.4%, n-6 polyunsaturated fatty acids 8.1%, n-3 polyunsaturated fatty acids 5.0%
of oils and fats were obtained. The flavor, cooking suitability, and storage stability are shown in Table 1.
【００１４】実施例２
なたね油１００ｇをビーカーにとり、０℃で１晩放置し
たのち、−１０℃でさらに３日間放置したところ、固形
部分と液状部分に分離した。その固形部分を吸引ろ過に
より分取したところ、飽和脂肪酸８．０％，１価不飽和
脂肪酸７５．３％，ｎ−６系多価不飽和脂肪酸１１．０
％，ｎ−３系多価不飽和脂肪酸５．７％であった。風味
，調理適性，保存安定性を表１に示す。Example 2 100g of rapeseed oil was placed in a beaker and left at 0°C overnight, and then at -10°C for an additional 3 days, resulting in separation into solid and liquid parts. When the solid portion was separated by suction filtration, 8.0% of saturated fatty acids, 75.3% of monounsaturated fatty acids, and 11.0% of n-6 polyunsaturated fatty acids were found.
%, n-3 polyunsaturated fatty acids 5.7%. The flavor, cooking suitability, and storage stability are shown in Table 1.
【００１５】実施例３
温度計付４つ口フラスコ（２リットル用）にグリセリン
９２ｇ，ステアリン酸６６ｇ，オレイン酸７１８ｇ，リ
ノール酸９３ｇ，α−リノレン酸５５ｇを混合し、Ｎ２
ガスを吹き込みながら攪拌し、２００℃で３時間反応
させた。反応後、室温に冷却した後の酸価は３２であっ
た。精製は常法によりアルカリ脱酸，水洗乾燥し、活性
白土および活性炭により脱色し、水蒸気蒸留により脱臭
処理したところ、８５０ｇの油脂が得られた。この油脂
の脂肪酸組成は、飽和脂肪酸７．１％，１価不飽和脂肪
酸７７．０％，ｎ−６系多価不飽和脂肪酸９．９％，ｎ
−３系多価不飽和脂肪酸６．０％であった。風味，調理
適性，保存安定性を表１に示す。Example 3 92 g of glycerin, 66 g of stearic acid, 718 g of oleic acid, 93 g of linoleic acid, and 55 g of α-linolenic acid were mixed in a 4-neck flask (for 2 liters) equipped with a thermometer, and N2
The mixture was stirred while blowing gas and allowed to react at 200° C. for 3 hours. After the reaction and cooling to room temperature, the acid value was 32. Purification was carried out using conventional methods such as alkaline deoxidation, water washing and drying, decolorization using activated clay and activated carbon, and deodorization treatment using steam distillation, yielding 850 g of fats and oils. The fatty acid composition of this oil is 7.1% saturated fatty acids, 77.0% monounsaturated fatty acids, 9.9% n-6 polyunsaturated fatty acids,
-3 series polyunsaturated fatty acids were 6.0%. The flavor, cooking suitability, and storage stability are shown in Table 1.
【００１６】[0016]
【表１】[Table 1]
【００１７】表１に示すように、実施例１，２および３
の油脂は栄養的にバランスがとれているとともに、食用
油としての風味，調理適性および保存安定性を有してい
た。As shown in Table 1, Examples 1, 2 and 3
The oil was nutritionally balanced and had the flavor, cooking suitability, and storage stability of an edible oil.
【００１８】[0018]
【発明の効果】本発明の食用油は、食生活を変えずに食
生活全体の栄養バランスをとることができ、しかも保存
性，熱安定性，風味，調理適性にも優れたものであり、
サラダ油，クッキング油等に利用できる。[Effects of the Invention] The edible oil of the present invention can maintain a nutritional balance in the entire diet without changing the diet, and has excellent preservability, heat stability, flavor, and cooking suitability.
Can be used as salad oil, cooking oil, etc.
Claims (1)
１０％，１価不飽和脂肪酸７５〜８０％，ｎ−６系多価
不飽和脂肪酸８〜１２％，ｎ−３系多価不飽和脂肪酸４
〜８％であることを特徴とする食用油。[Claim 1] The fatty acid composition is 5 to 5 saturated fatty acids by weight.
10%, monounsaturated fatty acids 75-80%, n-6 polyunsaturated fatty acids 8-12%, n-3 polyunsaturated fatty acids 4
An edible oil characterized in that it has a content of ~8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3168859A JPH04365445A (en) | 1991-06-13 | 1991-06-13 | Edible oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3168859A JPH04365445A (en) | 1991-06-13 | 1991-06-13 | Edible oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04365445A true JPH04365445A (en) | 1992-12-17 |
Family
ID=15875887
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3168859A Pending JPH04365445A (en) | 1991-06-13 | 1991-06-13 | Edible oil |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04365445A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2007060947A1 (en) * | 2005-11-22 | 2009-05-07 | サンスター株式会社 | Healthy edible composition, and healthy food and healthy food set using the same |
| CN107307097A (en) * | 2017-07-24 | 2017-11-03 | 安徽滋申生态农业综合开发有限公司 | A kind of brain tonic and intelligence development camellia oil and preparation method thereof |
| JP2018007572A (en) * | 2016-07-11 | 2018-01-18 | 日清オイリオグループ株式会社 | Fat composition |
| JP2019092461A (en) * | 2017-11-27 | 2019-06-20 | 日清オイリオグループ株式会社 | Fat composition |
| WO2020137516A1 (en) * | 2018-12-28 | 2020-07-02 | 株式会社Ｊ－オイルミルズ | Fat composition for cooking |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH023498A (en) * | 1988-01-26 | 1990-01-09 | Procter & Gamble Co:The | Salad/cooking oil well-balanced for healthy purpose |
-
1991
- 1991-06-13 JP JP3168859A patent/JPH04365445A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH023498A (en) * | 1988-01-26 | 1990-01-09 | Procter & Gamble Co:The | Salad/cooking oil well-balanced for healthy purpose |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2007060947A1 (en) * | 2005-11-22 | 2009-05-07 | サンスター株式会社 | Healthy edible composition, and healthy food and healthy food set using the same |
| JP2018007572A (en) * | 2016-07-11 | 2018-01-18 | 日清オイリオグループ株式会社 | Fat composition |
| CN107307097A (en) * | 2017-07-24 | 2017-11-03 | 安徽滋申生态农业综合开发有限公司 | A kind of brain tonic and intelligence development camellia oil and preparation method thereof |
| JP2019092461A (en) * | 2017-11-27 | 2019-06-20 | 日清オイリオグループ株式会社 | Fat composition |
| WO2020137516A1 (en) * | 2018-12-28 | 2020-07-02 | 株式会社Ｊ－オイルミルズ | Fat composition for cooking |
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