JPS5658450A - Preparation of flavored oil - Google Patents

Preparation of flavored oil

Info

Publication number
JPS5658450A
JPS5658450A JP13329379A JP13329379A JPS5658450A JP S5658450 A JPS5658450 A JP S5658450A JP 13329379 A JP13329379 A JP 13329379A JP 13329379 A JP13329379 A JP 13329379A JP S5658450 A JPS5658450 A JP S5658450A
Authority
JP
Japan
Prior art keywords
vegetable
heating
minced
oils
pieces
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
JP13329379A
Other languages
Japanese (ja)
Other versions
JPS594972B2 (en
Inventor
Takafumi Nonaka
Seiji Suzuki
Tadayoshi Kawasaki
Akiko Arakawa
Yuzuru Otsuka
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 JP54133293A priority Critical patent/JPS594972B2/en
Publication of JPS5658450A publication Critical patent/JPS5658450A/en
Publication of JPS594972B2 publication Critical patent/JPS594972B2/en
Expired legal-status Critical Current

Links

Landscapes

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

Abstract

PURPOSE: To prepare a flavored oil having improved taste, not scattering the seasoned savor and flavor by heating, by adding a vegetable which is cut into pieces or minced to vegetable edible fats and oils, heating them under heating, and collecting the oily layer.
CONSTITUTION: 5W50wt% given vegerable cut into pieces or minced is added to vegetable edible fats and oils, heated at prefetably 90W105°C until the water in the vegetable is substantially evaporated. The temperature is raised to 110W160°C, and, if necessary, the vegetable is maintained in the temperature range for not more than 60min to collect the oily layer.
COPYRIGHT: (C)1981,JPO&Japio
JP54133293A 1979-10-16 1979-10-16 Method for producing flavored oil Expired JPS594972B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54133293A JPS594972B2 (en) 1979-10-16 1979-10-16 Method for producing flavored oil

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54133293A JPS594972B2 (en) 1979-10-16 1979-10-16 Method for producing flavored oil

Publications (2)

Publication Number Publication Date
JPS5658450A true JPS5658450A (en) 1981-05-21
JPS594972B2 JPS594972B2 (en) 1984-02-02

Family

ID=15101260

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54133293A Expired JPS594972B2 (en) 1979-10-16 1979-10-16 Method for producing flavored oil

Country Status (1)

Country Link
JP (1) JPS594972B2 (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60262551A (en) * 1984-06-11 1985-12-25 Ajinomoto Co Inc Fat or oil and food containing fat or oil
JPS6128362A (en) * 1984-07-18 1986-02-08 Nippon Shiyotsuken Kk Production of sauce for roasted meat
JPS61124343A (en) * 1984-11-19 1986-06-12 Riken Kagaku Kogyo Kk Production of tasty oil
JPS62198353A (en) * 1986-02-24 1987-09-02 Tech Res Assoc Extru Cook Food Ind Production of tasty oil
JPH01128745A (en) * 1987-11-12 1989-05-22 Fuji Oil Co Ltd Preparation of seasoning oil
JP2008515448A (en) * 2004-10-11 2008-05-15 バリー カレバウト アーゲー Use of cocoa butter in cooking
JP2012039902A (en) * 2010-08-17 2012-03-01 Komido:Kk Flavor oil
JP2018057313A (en) * 2016-10-04 2018-04-12 キユーピー株式会社 Garlic oil and method for producing the same
WO2018088188A1 (en) * 2016-11-10 2018-05-17 株式会社Ｊ－オイルミルズ Method for manufacturing flavor oil, method for manufacturing edible oil-and-fat composition, and method for manufacturing food

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020096037A1 (en) * 2018-11-09 2020-05-14 味の素株式会社 Aroma-imparting method

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60262551A (en) * 1984-06-11 1985-12-25 Ajinomoto Co Inc Fat or oil and food containing fat or oil
JPS6128362A (en) * 1984-07-18 1986-02-08 Nippon Shiyotsuken Kk Production of sauce for roasted meat
JPS61124343A (en) * 1984-11-19 1986-06-12 Riken Kagaku Kogyo Kk Production of tasty oil
JPS62198353A (en) * 1986-02-24 1987-09-02 Tech Res Assoc Extru Cook Food Ind Production of tasty oil
JPH0734715B2 (en) * 1986-02-24 1995-04-19 日清製粉株式会社 Flavor oil manufacturing method
JPH01128745A (en) * 1987-11-12 1989-05-22 Fuji Oil Co Ltd Preparation of seasoning oil
JPH0728664B2 (en) * 1987-11-12 1995-04-05 不二製油株式会社 Manufacturing method of flavor oil
JP2008515448A (en) * 2004-10-11 2008-05-15 バリー カレバウト アーゲー Use of cocoa butter in cooking
JP2012039902A (en) * 2010-08-17 2012-03-01 Komido:Kk Flavor oil
JP2018057313A (en) * 2016-10-04 2018-04-12 キユーピー株式会社 Garlic oil and method for producing the same
WO2018088188A1 (en) * 2016-11-10 2018-05-17 株式会社Ｊ－オイルミルズ Method for manufacturing flavor oil, method for manufacturing edible oil-and-fat composition, and method for manufacturing food
JPWO2018088188A1 (en) * 2016-11-10 2019-09-26 株式会社Ｊ−オイルミルズ Flavored oil production method, edible oil and fat composition production method, and food production method

Also Published As

Publication number Publication date
JPS594972B2 (en) 1984-02-02

Similar Documents

Publication Publication Date Title
JPS5658450A (en) Preparation of flavored oil
EP0145366A3 (en) Charcoal broiled flavor composition
JPS57174068A (en) Preparation of oil having taste and flavor
JPS57110174A (en) Preparation of salted laver
JPS57152868A (en) Preparation of roasted cod roe-like food in casing
JPS5568242A (en) Manufacturing of "arabushi" (a kind of "katsuobushi" or dried bonito)
JPS5561781A (en) Deodorization of meat with roasted vegetable fiber
JPS5545305A (en) Ginseng cracker and their preparation
JPS5558078A (en) Vinegared soybean containing tangle, useful as health food
JPS57110173A (en) Seasoned laver
JPS572660A (en) Preparation of dressing for fresh vegetable, etc.
Kim et al. Lipid composition and palatability of beef meats consumed in Korea
JPS56160972A (en) Preparation of emulsified food
JPS55135566A (en) Preparation of cookielike food from potato
JPS55162960A (en) Processed food of boiled (roasted) fish paste (kamaboko)
JPS57102153A (en) Preparation of atsuage
JPS6460348A (en) Preparation of fried green pepper like food boiled down in soy
JPS57141279A (en) Production of roasted cuttlefish product
JPS5571478A (en) Preparation of health drink from cabbage
JPS5550873A (en) Preparation of fried product of soybean curd
JPS55118373A (en) Preparation of dry cooked cube fish meat
JPS57181672A (en) Method of making food product from eel back bones
JPS55150884A (en) Method of making seasoned sea-tangle (aji-tsuke konbu)
JPS56169568A (en) Method of making instant hamburger
JPS56154963A (en) Preparation of fried curd for flavored boiled rice wrapped with it