WO2015114915A1 - Composition grasse ou huileuse - Google Patents

Composition grasse ou huileuse Download PDF

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Publication number
WO2015114915A1
WO2015114915A1 PCT/JP2014/080592 JP2014080592W WO2015114915A1 WO 2015114915 A1 WO2015114915 A1 WO 2015114915A1 JP 2014080592 W JP2014080592 W JP 2014080592W WO 2015114915 A1 WO2015114915 A1 WO 2015114915A1
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WO
WIPO (PCT)
Prior art keywords
oil
rapeseed
fat
molting
food
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PCT/JP2014/080592
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English (en)
Japanese (ja)
Inventor
慎也 武波
貴士 佐野
眞善 境野
竜二 堀
今義　潤
Original Assignee
株式会社Ｊ－オイルミルズ
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.)
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Publication date
Application filed by 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Priority to JP2015513934A priority Critical patent/JP5992611B2/ja
Publication of WO2015114915A1 publication Critical patent/WO2015114915A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/06—Production of fats or fatty oils from raw materials by pressing
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/02—Refining fats or fatty oils by chemical reaction
    • C11B3/06—Refining fats or fatty oils by chemical reaction with bases
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/10—Refining fats or fatty oils by adsorption
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/12—Refining fats or fatty oils by distillation

Definitions

  • the present invention relates to an oil / fat composition, and more specifically to the oil / fat composition capable of reducing the oily odor of food obtained by cooking food with an oil / fat composition.
  • Patent Document 3 In foods, adding a concentrate of tea extract (Patent Document 3) to reduce the oily odor of fried vegetable foods made from processed fish meat, masking the oily odor of fried instant noodles Therefore, it has been proposed to add sake lees (Patent Document 4).
  • auxiliaries such as fragrances and flavor oils may change the flavor of the food.
  • a method for reducing the oily odor of cooked foods is desirable without using the above additives.
  • An object of the present invention is to provide an oil / fat composition capable of reducing the oily odor of food obtained by cooking food with an oil / fat composition, and a food with reduced oily odor cooked with the oil / fat composition. It is to provide.
  • the present invention provides an oil and fat composition containing 15 to 80% by weight of rapeseed oil obtained by squeezing and refining rapeseed having a molting rate of 50% or more.
  • oil odor means the strength of oily odor of cooked food.
  • Japanese Patent Application Laid-Open No. 2012-116877 (a method for producing vegetable oil and plant meal) is obtained by separating the rapeseed seeds into rapeseed husks and molting rapeseed seeds, and then subjecting the rapeseed husks to pressing and extraction treatments.
  • a vegetable oil obtained by blending defatted rapeseed with the above-described defatted rapeseed seed and pressing and extracting the mixture.
  • This invention uses the defatted rapeseed skin from which the components unsuitable for edible oil contained in the rapeseed skin have been removed, thereby reducing the content of components unsuitable for edible oil that dissolves in the compressed / extracted oil, as a result This makes it possible to simplify the purification process and reduce costs.
  • the invention of the above-mentioned patent document is characterized in that although a vegetable oil is obtained using molting rapeseed, a refined oil of molting rapeseed having a specific molting rate is blended with other edible oils in a specific range ratio. It is different from the oil and fat composition. And it cannot predict at all from the invention of the said patent document that the oily odor of the foodstuff obtained by heat-cooking a foodstuff with the oil-fat composition of this invention reduces.
  • the oil / fat composition of the present invention preferably further contains at least one oil / fat selected from the group consisting of soybean oil, corn oil, and palm oil / fat.
  • the total content of at least one oil selected from the group consisting of soybean oil, corn oil, and palm oil is preferably 15 to 85% by weight, more preferably 30 to 70% by weight.
  • the present invention also provides a method for reducing the oily odor of food obtained by cooking a food with an oil / fat composition, including cooking the food with the oil / fat composition.
  • the present invention also provides a food cooked using the oil composition.
  • rapeseed oil obtained by squeezing and refining rapeseed having a molting rate of 50% or more (hereinafter also referred to as “peeled rapeseed refined oil”) and other edible oils is blended. Even in the absence of fragrances and flavor oils, the odor of cooked foods can be reduced. As shown in Comparative Examples 1 to 3 to be described later, the oily odor is not improved so much in the case of oils and fats composed of molting rapeseed refined oil and oils and fat compositions having a low blending ratio of molting rapeseed refined oil. It is quite surprising that an effect can be obtained by blending the molted rapeseed refined oil with other edible oils at a specific blending ratio as in the present invention.
  • the food obtained by cooking the ingredients with the oil composition according to the present invention is reduced in oily odor and improved in taste. Utilizing the characteristics of the oil and fat composition of the present invention, it is expected to be used for various foods.
  • the oil and fat composition of the present invention contains rapeseed oil (hereinafter referred to as component (A)) obtained by squeezing and refining rapeseed having a molting rate of 50% or more.
  • component (A) rapeseed oil obtained by squeezing and refining rapeseed having a molting rate of 50% or more.
  • Rapeseed as a raw material of component (A) is not particularly limited.
  • examples of rapeseed include varieties having low glucosinolate content such as canola varieties, Kiraborishi, Nanashikibu, as well as Brassica campestris (Japanese varieties) and Brassica napus (Western varieties).
  • the molting rate is obtained by the formula (1).
  • the lower limit of the molting rate of the rapeseed is 50% or more, preferably 70% or more, more preferably 85% or more, and particularly preferably 90% or more. If the molting rate is less than 50%, the effect of the present invention cannot be obtained.
  • the upper limit of the molting rate is not particularly limited, but is usually 100% or less, preferably 99% or less.
  • Rapeseed is a sphere with a particle size of about 1-2 mm.
  • the seed coat accounts for about 10 to 20% by weight of the rapeseed.
  • the method for molting rapeseed is not particularly limited.
  • the rapeseed is peeled into the fruit and the skin using a flaking roller (pressing machine), an entrator-type pulverizer, a hammer mill, a ball mill, a pin mill, a rotor mill, a cutting mill, a centrifugal pulverizer or the like. It is preferable not to pulverize too much so that separation between the fruit and the skin does not become difficult later.
  • the peeled rapeseed is a mixture of fruit and skin. Separation of the fruit and the skin can be performed by methods such as wind selection, specific gravity separation, and sieving.
  • rapeseed excluding the stem and sheath, is crushed with a flaking roller to peel the seeds and skin.
  • the clearance of the flaking roller is usually 0.3 to 1.1 mm.
  • rapeseed is pulverized with an impact crusher to promote separation of fruit and skin.
  • the sieved fraction is returned to the raw material of step 2.
  • the sieving fraction thus obtained is used as molting rapeseed, and the molting rate is usually about 90%.
  • a crude oil can be obtained by pressing and / or solvent extracting the molting rapeseed and refining the crude oil to produce a molting rapeseed refined oil.
  • the oil raw material consisting of molting rapeseed is crushed, and after heat treatment (cooking), high pressure is applied with a squeezing machine (continuous expeller, discontinuous hydraulic machine, etc.) to squeeze out the oil in the cells.
  • a squeezing machine continuous expeller, discontinuous hydraulic machine, etc.
  • N-hexane or the like is used as the solvent.
  • a purification means a general purification process of vegetable oil can be applied. That is, impurities are removed in the order of crude oil ⁇ degummed oil ⁇ deoxidized oil ⁇ decolorized oil ⁇ deodorized oil (refined oil). Between each of them, operations of “degumming treatment”, “deoxidation treatment”, “decolorization treatment”, and “deodorization treatment” are performed.
  • the degumming process is a process of hydrating and removing the gums mainly composed of phospholipids contained in the oil. Specifically, water necessary for hydrating the gum is added to the oil in an amount of water (for example, 0.5 to 5% by weight) and stirred at a temperature of 50 to 90 ° C. to remove the gum. Swell the sum. After cooling to room temperature, the agglomerated gum component is separated with a centrifuge or the like.
  • Deoxidation treatment is a step of removing free fatty acids contained in the oil as soap by treating with alkaline water. Specifically, degummed oil is usually heated to 40 to 110 ° C., and 0.01 to 2.0% by weight of acid (phosphoric acid, acetic acid, oxalic acid, citric acid, etc.) is added and stirred. To do. Then, alkali (sodium hydroxide, potassium hydroxide, sodium carbonate, etc.) is added, and it isolate
  • acid phosphoric acid, acetic acid, oxalic acid, citric acid, etc.
  • alkali sodium hydroxide, potassium hydroxide, sodium carbonate, etc.
  • the decolorization treatment is a step of removing the pigment contained in the oil by adsorbing it to an adsorbent (active clay, acidic clay, activated carbon, etc.). Specifically, after the adsorbent is added to the deoxidized oil, the mixture is stirred at a temperature of 40 to 100 ° C. for 10 to 90 minutes under normal pressure or reduced pressure. Thereafter, the decolorized oil is filtered by a filtering means (pressurization, reduced pressure, suction filtration or the like).
  • a filtering means pressurization, reduced pressure, suction filtration or the like.
  • Deodorization treatment is a step of removing odorous components contained in oil by steam distillation under reduced pressure. Specifically, water vapor is continuously blown into the decolorized oil in the reaction vessel, and water vapor containing odor components generated therefrom is removed.
  • Component (A) is rapeseed oil obtained by squeezing and refining rapeseed having a molting rate of 50% or more, and rapeseed oil obtained by squeezing and refining from rapeseed having a high molting rate and low molting rate or un molted rapeseed
  • the rapeseed oil obtained by squeezing and refining can be mixed so that the molting rate is 50% or more.
  • the content of component (A) needs to be 15 to 85% by weight.
  • content of a component (A) is lower than 15 weight%, the effect of reducing the oily odor of the foodstuff obtained by cooking with an oil-fat composition is not acquired.
  • the content is higher than 85% by weight, the effect of the present invention cannot be obtained.
  • the oily odor of food cooked using oil and fat consisting only of the component (A) is comparable to the control using unhulled rapeseed refined oil.
  • the content of component (A) is preferably 18 to 75% by weight, more preferably 20 to 70% by weight, still more preferably 28 to 70% by weight, and most preferably 30 to 70% by weight. It is.
  • the composition of the present invention contains edible fats and oils (hereinafter referred to as component (B)) other than component (A) in addition to component (A).
  • a component (B) should just be used as edible oil. Specific examples include vegetable oils such as soybean oil, corn oil, palm oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, fallen raw oil, coconut oil, animal fats such as beef tallow and pork fat, and these And processed oils and fats that have been subjected to treatments such as fractionation, hydrogenation, and transesterification.
  • This edible oil / fat may be a single type or a blend of two or more types.
  • the processed oil of rapeseed oil is contained in a component (B).
  • the component (B) preferably contains at least one selected from the group consisting of soybean oil, corn oil, and palm oil.
  • the term “palm-based oil / fat” as used herein refers to processed oil / fat obtained by subjecting palm oil and palm oil to separation, hydrogenation, transesterification and the like, and palm oil and palm olein are preferred.
  • the content of the component (B) is usually 15 to 85% by weight, The amount is preferably 25 to 82% by weight, more preferably 30 to 80% by weight, still more preferably 30 to 72% by weight, and most preferably 30 to 70% by weight.
  • the component (B) consists of at least one selected from the group consisting of soybean oil, corn oil, and palm oil. Therefore, the total content of fats and oils consisting of at least one selected from the group consisting of soybean oil, corn oil, and palm oils and fats is usually 15 to 85% by weight, preferably 25 to 82% by weight, more preferably 30 to 80% by weight, still more preferably 30 to 72% by weight, and most preferably 30 to 70% by weight. In particular, it is preferable to contain 30 to 70% by weight of corn oil.
  • a known edible oil / fat additive may be added to the oil / fat composition of the present invention as long as the effects of the present invention are not hindered.
  • additives include tocopherol, L-ascorbic acid or derivatives thereof (for example, esters such as ascorbic acid stearate and stereoisomers such as erythorbic acid), BHT (diethylhydroxytoluene), BHA (butyl).
  • NDGA dihydroguaiaretic acid
  • gallic acid propyl gallate, catechin, and other antioxidants
  • antifoaming agents such as silicone resins
  • flavor stabilizers such as citric acid and malic acid
  • Agents; anti-caking agents fat crystal modifiers; metal chelating agents
  • emulsifiers such as sucrose fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, phospholipids, and the like.
  • the shape of the oil and fat composition of the present invention may be liquid, paste or solid.
  • the shape can be easily adjusted by appropriately selecting essential components including edible fats and oils and other components.
  • the present invention also provides a method for reducing the oily odor of food cooked with fats and oils, including cooking the ingredients with the above fat composition.
  • the term “cooking” includes aspects such as frying, frying, sauteing, coating on the surface of a food material, and radiation or convection heating in an oven or the like.
  • the cooking temperature is usually 100 to 200 ° C, preferably 130 to 190 ° C. In particular, cooking for fried food is preferred.
  • cooked food examples include fried foods such as croquettes, tonkatsu, fried chicken, fritters, tempura, fried fish, fried potatoes, donuts, etc .; There are noodles, thin fried (oil fried), thick fried, gandou, fried tofu; hamburger, pork sauté, okonomiyaki, takoyaki, pasta; baked rice;
  • the above-mentioned 90% molting rapeseed and normal non-molting rapeseed were mixed at a weight ratio of 1: 0.2 to prepare a molting rapeseed with a molting rate of 75%.
  • This molting rapeseed is called "rapeseed 75% rapeseed”.
  • a molting rapeseed having a molting rate of 50% was prepared by mixing 90% molting rapeseed and normal unmolting rapeseed at a weight ratio of 1: 0.8. This molting rapeseed is called “rapeseed 50% rapeseed”.
  • Each rapeseed having a molting rate of 0, 50, 75, or 90% was compressed with an expeller to obtain compressed oil and pressed rice cake.
  • the oil content was extracted by hexane extraction from the obtained pressed rice cake.
  • the obtained extracted oil was united with the compressed oil to obtain a crude oil.
  • a refined oil was obtained by subjecting the crude oil to degumming, deoxidation, decolorization and deodorization steps according to a conventional method.
  • Table 1 shows the physical properties of unpeeled rapeseed refined oil and rapeseed refined oil with a moulting rate of 90%. * Color tone: R / Y value of Robibond colorimeter (using 5.25 inch cell).
  • the oil and fat composition was evaluated by sensory evaluation of foods obtained by cooking the frozen food using the oil and fat composition. Specifically, 500 g of the oil composition was placed in a one-handed pan and heated to 180 ° C. After the temperature rise, 75 g of frozen food (product name: shoestring fried potato, Ajinomoto Frozen Foods Co., Ltd.) was fried for 3 minutes to prepare fries and sensory evaluation was performed. Furthermore, when the oil after cooking returned to 180 ° C., 75 g of frozen foods were fried in the same manner to prepare french fries, sensory evaluation was performed, and sensory evaluation was repeated a total of six times.
  • frozen food product name: shoestring fried potato, Ajinomoto Frozen Foods Co., Ltd.
  • the oily odor of food cooked using the oil / fat composition is simply referred to as “the oily odor of the oil / fat composition”.
  • the oily odor of the oil / fat composition of the molted rapeseed refined oil was subjected to sensory evaluation according to the following criteria.
  • the control is an oil / fat composition containing the same amount of unmolten rapeseed refined oil instead of each molted rapeseed refined oil.
  • Table 2 shows the average oil odor score (n number: 18).
  • the oily odor score of the fat composition obtained by blending the refined oil obtained from the molted rapeseed with soybean oil is the control fat composition obtained by blending the refined oil obtained from the unpeeled rapeseed.
  • the molting rate necessary for improving the score is 50% or more, preferably 75% or more, and more preferably 90% or more.
  • Example 6 (Change test of content of molted rapeseed refined oil) 1.
  • Preparation of Composition An oil / fat composition in which the content of the rapeseed refined oil with a molting rate of 90% was changed was prepared and evaluated. Specifically, components (A) and (B) shown in Table 3 were changed to obtain an oil and fat composition.
  • the total volatile component amount of 100% means that the total volatile component amount of the oil blended with the unpeeled rapeseed refined oil or the unpeeled rapeseed refined oil is 100, the moulted rapeseed refined oil or the unpeeled rapeseed refined oil It means that the relative value of the oil blended with is 100. When it is smaller than 100%, the amount of volatile components is relatively low, and when it is larger than 100%, the amount of volatile components is relatively high.
  • Example 1 containing 70% by weight of molting rapeseed refined oil has fewer volatile components than Comparative Example 1 consisting of molting rapeseed refined oil and Comparative Example 2 containing 90% by weight of molting rapeseed refined oil. There was found. By suppressing (degree) of these volatile components, the odor emitted from the oil is reduced, and the addition of the oily odor to the cooked product is suppressed.
  • the content of the molted rapeseed refined oil needs to be 15 to 85% by weight, preferably 20 to 70% by weight, and more preferably 30 to 70% by weight.
  • the content of component (B) is preferably 15 to 85% by weight, more preferably 30 to 80% by weight, and particularly preferably 30 to 70% by weight.
  • Example 7 (Change test of component (B)) An oil / fat composition in which the oil / fat blended with the rapeseed refined oil having a molting rate of 90% was changed was prepared and evaluated. Specifically, the oil-and-fat composition which changed the soybean oil of Examples 1 and 4 into corn oil or palm olein was prepared (Examples 7, 8, 10, and 11). Moreover, the oil-fat composition which changed some rapeseed refined oil of the molting rate 90% of Example 1 into corn oil was prepared (Example 9). As a control for each example, an oil / fat composition was also prepared in which the molted rapeseed refined oil was changed to an unmolten rapeseed refined oil.
  • Oils and fats blended with molting rapeseed refined oil are also effective in corn oil and palm olein in addition to soybean oil. These blends are also effective.
  • the score of the fat composition is highly effective when the fat blended with the molted rapeseed refined oil is corn oil, followed by soybean oil and palm olein. Therefore, in the oil and fat composition of the present invention, the molted rapeseed refined oil is preferably blended with at least one oil selected from the group consisting of soybean oil, corn oil and palm olein, more preferably soybean oil and / or corn oil. To be prepared.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Edible Oils And Fats (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Fats And Perfumes (AREA)

Abstract

La présente invention vise à fournir une composition grasse ou huileuse pouvant réduire une odeur huileuse d'un aliment, ledit aliment étant obtenu par cuisson d'un aliment par chauffage à l'aide de la composition grasse ou huileuse, et un aliment ayant une odeur huileuse réduite, ledit aliment étant obtenu par cuisson par chauffage à l'aide de la composition grasse ou huileuse mentionnée ci-dessus. L'invention concerne une composition grasse ou huileuse comprenant 15-85 % en poids d'huile de colza qui est obtenue par pression de colza ayant un taux de décorticage de 50 % ou plus, puis par affinage de l'huile pressée. En outre, la composition grasse ou huileuse selon la présente invention contient de préférence au moins un type de graisse ou huile choisie parmi le groupe constitué d'huile de soja, d'huile de maïs et d'huile de palme.
PCT/JP2014/080592 2014-01-30 2014-11-19 Composition grasse ou huileuse WO2015114915A1 (fr)

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JP2014-015696 2014-01-30

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113122365A (zh) * 2019-12-30 2021-07-16 丰益(上海)生物技术研发中心有限公司 浓香菜籽油及其制备工艺
CN113841826A (zh) * 2020-12-30 2021-12-28 丰益(上海)生物技术研发中心有限公司 菜籽油加工工艺及其用途

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH051296A (ja) * 1991-06-27 1993-01-08 Nisshin Flour Milling Co Ltd 菜種の脱皮方法
JPH10191885A (ja) * 1997-01-14 1998-07-28 Nisshin Oil Mills Ltd:The 大豆・菜種配合油
JP2000282080A (ja) * 1999-03-31 2000-10-10 Yoshihara Oil Mill Ltd 配合食用油およびその利用
JP2000316472A (ja) * 1999-05-11 2000-11-21 Ajinomoto Co Inc 菜種胚芽の分離方法及び菜種胚芽油脂
JP2003158999A (ja) * 2001-11-29 2003-06-03 Ajinomoto Co Inc 油脂組成物
JP2009100734A (ja) * 2007-10-03 2009-05-14 Nisshin Oillio Group Ltd 食用油脂組成物
JP2012116877A (ja) * 2010-11-29 2012-06-21 Techno Sigma:Kk 植物油および植物粕の製造方法

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH051296A (ja) * 1991-06-27 1993-01-08 Nisshin Flour Milling Co Ltd 菜種の脱皮方法
JPH10191885A (ja) * 1997-01-14 1998-07-28 Nisshin Oil Mills Ltd:The 大豆・菜種配合油
JP2000282080A (ja) * 1999-03-31 2000-10-10 Yoshihara Oil Mill Ltd 配合食用油およびその利用
JP2000316472A (ja) * 1999-05-11 2000-11-21 Ajinomoto Co Inc 菜種胚芽の分離方法及び菜種胚芽油脂
JP2003158999A (ja) * 2001-11-29 2003-06-03 Ajinomoto Co Inc 油脂組成物
JP2009100734A (ja) * 2007-10-03 2009-05-14 Nisshin Oillio Group Ltd 食用油脂組成物
JP2012116877A (ja) * 2010-11-29 2012-06-21 Techno Sigma:Kk 植物油および植物粕の製造方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113122365A (zh) * 2019-12-30 2021-07-16 丰益(上海)生物技术研发中心有限公司 浓香菜籽油及其制备工艺
CN113841826A (zh) * 2020-12-30 2021-12-28 丰益(上海)生物技术研发中心有限公司 菜籽油加工工艺及其用途
CN113841826B (zh) * 2020-12-30 2024-05-10 丰益(上海)生物技术研发中心有限公司 菜籽油加工工艺及其用途

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