JPS5618542A - Preparation of edible oil - Google Patents

Preparation of edible oil

Info

Publication number
JPS5618542A
JPS5618542A JP9353479A JP9353479A JPS5618542A JP S5618542 A JPS5618542 A JP S5618542A JP 9353479 A JP9353479 A JP 9353479A JP 9353479 A JP9353479 A JP 9353479A JP S5618542 A JPS5618542 A JP S5618542A
Authority
JP
Japan
Prior art keywords
oil
carotin
vegetable oil
refined vegetable
reduced pressure
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.)
Granted
Application number
JP9353479A
Other languages
Japanese (ja)
Other versions
JPS5846238B2 (en
Inventor
Shigeru Takeda
Mitsuo Kurashige
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.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP54093534A priority Critical patent/JPS5846238B2/en
Publication of JPS5618542A publication Critical patent/JPS5618542A/en
Publication of JPS5846238B2 publication Critical patent/JPS5846238B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)

Abstract

PURPOSE: To prevent the photodeterioration of refined vegetable oil by adding β- carotin to the oil and heating at a specific temperature for a specific time interval under reduced pressure.
CONSTITUTION: Refined vegetable oil added with β-carotin is heated at 150W220°C for 20minW5hr under reduced pressure to obtain treated oil containing ≥2ppm of the thermal decomposition product of β-carotin. The refined vegetable oil can be prepared, e.g. by heating a vegetable oil such as soybean oil, rapeseed oil, etc. at 220W250°C under 2W10mmHg vacuum while blowing steam into the oil to remove the odorous components from the oil. The amount of β-carotin to be added to the refined vegetable oil thus prepared is ≤30%. The treated oil can be used as an edible oil as it is when the content of the decomposed β-carotin is low, or it can be used by adding to refined vegetable oil.
COPYRIGHT: (C)1981,JPO&Japio
JP54093534A 1979-07-23 1979-07-23 Edible oil manufacturing method Expired JPS5846238B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54093534A JPS5846238B2 (en) 1979-07-23 1979-07-23 Edible oil manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54093534A JPS5846238B2 (en) 1979-07-23 1979-07-23 Edible oil manufacturing method

Publications (2)

Publication Number Publication Date
JPS5618542A true JPS5618542A (en) 1981-02-21
JPS5846238B2 JPS5846238B2 (en) 1983-10-14

Family

ID=14084949

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54093534A Expired JPS5846238B2 (en) 1979-07-23 1979-07-23 Edible oil manufacturing method

Country Status (1)

Country Link
JP (1) JPS5846238B2 (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6060943A (en) * 1983-09-09 1985-04-08 Sankyo Furontea Kk Expanded calcined body consisting of expandable ceramic and additive
WO2020090608A1 (en) * 2018-10-31 2020-05-07 株式会社Ｊ－オイルミルズ Production method for oil/fat composition, production method for edible oil/fat composition, food production method, food sweetness-enhancing method, and food sweetness-enhancing composition
WO2020209158A1 (en) * 2019-04-11 2020-10-15 株式会社Ｊ－オイルミルズ Oil/fat feel enhancer for food and method for enhancing oil/fat feel of food
WO2021065442A1 (en) * 2019-09-30 2021-04-08 株式会社Ｊ－オイルミルズ Umami-enhancing composition and method for manufacturing same, flavoring or extract and method for manufacturing same, fat/oil composition for cooking and method for manufacturing same, and method for enhancing umami in food
WO2021065441A1 (en) * 2019-09-30 2021-04-08 株式会社Ｊ－オイルミルズ Umami enhancing composition, flavoring or extract, production method for umami enhancing composition, production method for flavoring or extract, and umami enhancing method for food
WO2021079693A1 (en) * 2019-10-24 2021-04-29 株式会社Ｊ－オイルミルズ Taste-improving agent for high-intensity sweetener containing carotenoid degradation product as active ingredient
WO2021153309A1 (en) * 2020-01-31 2021-08-05 株式会社Ｊ－オイルミルズ Bitterness inhibitor having carotenoid degradation product as active ingredient
WO2021153311A1 (en) * 2020-01-31 2021-08-05 株式会社Ｊ－オイルミルズ Sourness inhibitor having carotenoid degradation product as active ingredient
WO2021153310A1 (en) * 2020-01-31 2021-08-05 株式会社Ｊ－オイルミルズ Saltiness enhancer having carotenoid degradation product as active ingredient

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63109573U (en) * 1987-01-07 1988-07-14

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6060943A (en) * 1983-09-09 1985-04-08 Sankyo Furontea Kk Expanded calcined body consisting of expandable ceramic and additive
WO2020090608A1 (en) * 2018-10-31 2020-05-07 株式会社Ｊ－オイルミルズ Production method for oil/fat composition, production method for edible oil/fat composition, food production method, food sweetness-enhancing method, and food sweetness-enhancing composition
JPWO2020090608A1 (en) * 2018-10-31 2021-09-24 株式会社Ｊ−オイルミルズ A method for producing an oil / fat composition, a method for producing an edible oil / fat composition, a method for producing a food, a method for enhancing the sweetness of a food, and a composition for enhancing the sweetness of a food.
WO2020209158A1 (en) * 2019-04-11 2020-10-15 株式会社Ｊ－オイルミルズ Oil/fat feel enhancer for food and method for enhancing oil/fat feel of food
WO2021065442A1 (en) * 2019-09-30 2021-04-08 株式会社Ｊ－オイルミルズ Umami-enhancing composition and method for manufacturing same, flavoring or extract and method for manufacturing same, fat/oil composition for cooking and method for manufacturing same, and method for enhancing umami in food
WO2021065441A1 (en) * 2019-09-30 2021-04-08 株式会社Ｊ－オイルミルズ Umami enhancing composition, flavoring or extract, production method for umami enhancing composition, production method for flavoring or extract, and umami enhancing method for food
JP6937958B1 (en) * 2019-09-30 2021-09-22 株式会社Ｊ−オイルミルズ Umami-enhancing composition, seasoning or extract, method for producing umami-enhancing composition, method for producing seasoning or extract, and method for producing umami-enhancing food.
WO2021079693A1 (en) * 2019-10-24 2021-04-29 株式会社Ｊ－オイルミルズ Taste-improving agent for high-intensity sweetener containing carotenoid degradation product as active ingredient
WO2021153309A1 (en) * 2020-01-31 2021-08-05 株式会社Ｊ－オイルミルズ Bitterness inhibitor having carotenoid degradation product as active ingredient
WO2021153311A1 (en) * 2020-01-31 2021-08-05 株式会社Ｊ－オイルミルズ Sourness inhibitor having carotenoid degradation product as active ingredient
WO2021153310A1 (en) * 2020-01-31 2021-08-05 株式会社Ｊ－オイルミルズ Saltiness enhancer having carotenoid degradation product as active ingredient

Also Published As

Publication number Publication date
JPS5846238B2 (en) 1983-10-14

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