WO2020066708A1 - Method for producing fats and oils composition, agent for reducing oiliness, agent for suppressing heat odor, method for producing edible fats and oils for cooking, method for reducing oiliness, method for suppressing heat odor, and method for manufacturing foods - Google Patents
Method for producing fats and oils composition, agent for reducing oiliness, agent for suppressing heat odor, method for producing edible fats and oils for cooking, method for reducing oiliness, method for suppressing heat odor, and method for manufacturing foods Download PDFInfo
- Publication number
- WO2020066708A1 WO2020066708A1 PCT/JP2019/036177 JP2019036177W WO2020066708A1 WO 2020066708 A1 WO2020066708 A1 WO 2020066708A1 JP 2019036177 W JP2019036177 W JP 2019036177W WO 2020066708 A1 WO2020066708 A1 WO 2020066708A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- oil
- fat
- cooking
- heating
- oils
- Prior art date
Links
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
Definitions
- the present invention relates to an oil / fat composition capable of reducing the oiliness imparted to food by heating cooking of grease or the like, and suppressing the heating odor of the oil / fat generated during heating cooking.
- Edible oils such as rapeseed oil, soybean oil, corn oil, sesame oil, etc. are used for deep-fried foods such as tempura and fried chicken, but they want to reduce the oiliness of foods cooked using these edible oils. There was a request.
- edible fats and oils generate a stimulating heating odor when heated for a long time, and there is also a problem that the heating odor is avoided by workers and the like.
- Patent Document 1 discloses that a palm-based fat or oil having an iodine value of 35 to 58, a fractionated palm oil having an iodine value of 25 to 35, and a liquid oil having an iodine value of 100 to 130 have a mass ratio of 80.
- a transesterified fat obtained by transesterifying a mixed fat containing 20 to 100: 0, and a polyglycerin fatty acid ester containing stearic acid and / or behenic acid as a constituent fatty acid in a specific blending amount.
- An oil / fat composition is disclosed, and it is described that foods such as donut, fried bread, fried potato, and fried chicken cooked using the oil / fat composition have reduced oiliness and oil stains on paper.
- Patent Document 2 discloses an oil / fat composition containing a palm-based partially hydrogenated oil / fat, a hard fractionated palm oil having an iodine value of 26 to 46, and palm oil in specific amounts. It is described that foods such as donut, fried bread, french fries, and fried chicken cooked using the oil / fat composition have reduced oiliness and oil stains on paper.
- Patent Literature 3 discloses that, in the whole oil and fat composition for frying, the liquid oil and fat is 10% by weight or less, the fractionated refined palm oil is 75 to 88% by weight, and the palm fractionated oil having an iodine value of 58 to 70 is 10 to 24% by weight. %, At least one type of extremely hardened oil selected from the group consisting of rapeseed oil, soybean oil and corn oil is disclosed, and the frying oil composition is used. It is described that the fried food cooked without sacrificing the flavor of the food material to be fried and having no oiliness or stickiness.
- an object of the present invention is to provide an oil / fat composition capable of reducing the oiliness imparted to foods cooked using the oil / fat and suppressing the heating odor of the oil / fat generated during cooking.
- An object of the present invention is to provide a versatile product applicable to various edible fats and oils.
- the present inventors have conducted intensive studies to achieve the above object, and as a result, an oil or fat composition obtained by heating an oil or fat to which an oil material or a processed product thereof has been added is cooked using the oil or fat.
- the present inventors have found that the oiliness imparted to food can be reduced and the heating odor of fats and oils generated during heating and cooking can be suppressed, and the present invention has been completed.
- the present invention relates to an addition step of adding one or more kinds selected from an oil raw material and a processed product of the oil raw material to a fat or oil, a heating temperature of more than 100 ° C. and a heating time of 220 ° C. or less.
- An object of the present invention is to provide a method for producing an oil or fat composition, which comprises a heating step of heating for 5 minutes or more and 240 minutes or less and further satisfying the following formula (1).
- 85-6000 ⁇ (270-T) ⁇ t ⁇ 240 (1) (However, in the above formula (1), T: heating temperature (° C.) and t: heating time (minute).
- 85-6000 ⁇ (270-T) is a negative value, “5” is set. .)
- edible oil is added with one or more kinds selected from oil raw materials and processed products thereof, and heated under a predetermined condition, whereby the oil or fat is added. It is possible to obtain an oil or fat composition having an effect of reducing the oiliness of foods to be cooked and suppressing a heating odor.
- the oil raw material is one or two selected from the group consisting of corn germ, soybean, rapeseed, cottonseed, rice bran, sesame, olive, sunflower, sesame, and linseed. It is preferable that the processed product is one or more selected from crushed material, pomace cake, and roasted material.
- the method for producing an oil / fat composition of the present invention preferably includes a removing step of removing solids after the heating step.
- the method for producing an oil / fat composition of the present invention preferably includes a deodorizing step of deodorizing after the removing step.
- the mass of the oil raw material and the processed product of the oil raw material is 0.05 times or more and 1 time or less with respect to the mass of the oil or fat. It is preferable to add one or more selected from the oil raw materials and processed products of the oil raw materials.
- the present invention also provides an oiliness reducing agent comprising, as an active ingredient, the oil / fat composition obtained by the above-described method for producing an oil / fat composition.
- an oiliness reducing agent comprising, as an active ingredient, the oil / fat composition obtained by the above-described method for producing an oil / fat composition.
- the present invention provides a heated odor suppressant characterized in that the oil or fat composition obtained by the above-described method for producing an oil or fat composition is used as an active ingredient.
- ADVANTAGE OF THE INVENTION According to the heating odor suppressing agent of this invention, the heating odor of the fats and oils produced at the time of heating cooking can be suppressed.
- the present invention provides a cooking edible oil or fat, comprising adding the oil or fat composition obtained by the above-mentioned production method to the edible oil or fat in an amount of 0.01 to 10 parts by mass based on 100 parts by mass of the edible oil or fat.
- the manufacturing method of the cooking edible oil and fat of this invention the oiliness of the food cooked using an oil and fat can be reduced, and the heating odor of the oil and fat which generate
- the present invention provides a method for reducing greasyness, comprising cooking food using the cooking edible fat obtained by the above-described method for producing edible fat for cooking. .
- ADVANTAGE OF THE INVENTION According to the oiliness reduction method of this invention, the oiliness of the food cooked using fats and oils can be reduced.
- the cooking is preferably oily.
- the present invention provides a method for suppressing a heated odor, which comprises cooking food using the cooking edible oil or fat obtained by the above-described method for producing edible oil or fat for cooking.
- ADVANTAGE OF THE INVENTION According to the heating odor suppression method of this invention, the heating odor of fats and oils generated at the time of cooking can be suppressed.
- the cooking is preferably fried.
- the present invention further provides a method for producing a food, characterized by producing a food using the edible oil for cooking obtained by the method for producing an edible oil for cooking described above.
- ADVANTAGE OF THE INVENTION According to the manufacturing method of the foodstuff of this invention, the oiliness in the foodstuff cooked using fats and oils can be reduced.
- cooking is performed using an oil / fat by adding and heating one or more kinds selected from oil raw materials and processed products thereof to edible oil. It is possible to provide an oil / fat composition that can reduce the oiliness of food and can suppress the heating odor of oil / fat generated during heating and cooking.
- the oiliness reducing agent of the present invention it is possible to reduce the oiliness of foods cooked using fats and oils.
- the heating odor suppressant of the present invention the heating odor of fats and oils generated during cooking can be suppressed.
- the edible oils for cooking obtained thereby reduces the oiliness of foods cooked using the oils and fats, and the oils and fats generated during heating and cooking. Edible fats and oils for cooking that can suppress the heating odor of the food.
- the oiliness reduction method of the present invention it is possible to reduce the oiliness of foods cooked using fats and oils.
- the heating odor of fats and oils generated during cooking can be suppressed.
- the oiliness of food prepared using fats and oils can be reduced.
- the fat (base fat) used in the method for producing the fat composition of the present invention is not particularly limited, and may be any fat or oil used as an edible oil. Specific examples are corn oil, soybean oil, rapeseed oil (canola oil), cottonseed oil, rice oil, sesame oil, olive oil, sunflower oil, sesame oil, linseed oil, peanut oil, safflower oil, palm oil, palm kernel oil, and palm hard oil. Vegetable oils such as oil, coconut oil, cocoa butter; animal oils such as fish oil, beef tallow, lard, chicken fat; and one or more kinds of processing selected from separation, hydrogenation, transesterification, etc.
- oils and fats and preferably vegetable oils such as corn oil, rapeseed oil, soybean oil, palm oil and the like.
- the base oil used may be one of the above-mentioned one kind alone, or may be a blend of two or more kinds.
- oil raw material used in the method for producing an oil / fat composition of the present invention there is no particular limitation on the oil raw material used in the method for producing an oil / fat composition of the present invention, and any material that can collect edible oil can be used.
- corn germ corn wet germ, corn dry germ
- corn germ, soybeans, rapeseed, cottonseed, rice bran, sesame, olives, sunflower, sesame, and linseed and more preferably corn wet germ, rapeseed, cottonseed, sesame, and linseed.
- the oil feedstock used may be one of the above-mentioned one kind alone, or may be a blend of two or more kinds.
- Examples of the processed oil raw material used in the method for producing an oil / fat composition of the present invention include crushed material (cracking), pomace cake, and roasted material (roast) of the above oil raw material.
- Specific examples of the processed product of the oil raw material preferably include soybean cracking, rapeseed pomace, cottonseed pomace, olive pomace, and roasted linseed.
- the processed product of the oil feedstock used may be one of the above-mentioned one type alone, or may be a blend of two or more types.
- the "residue cake” refers to a solid residue obtained after squeezing fats and oils from an oil material.
- oil raw materials and / or processing thereof are used for the base oil and fat.
- oil raw materials and / or processing thereof are used for the base oil and fat.
- the total mass of the oil raw material and / or the processed product thereof is preferably 0.05 times or more and 1 time or less, more preferably 0.1 times or more and 1 time or less with respect to the mass of the base fat or oil.
- the oil raw material and / or a processed product thereof is added so as to be at most 0.4 times, more preferably at least 0.4 times and at most 1 time.
- the fat or oil to which the oil raw material and / or the processed product is added is heated under a condition that the heating temperature is higher than 100 ° C. and 220 ° C. or less, the heating time is 5 minutes or more and 240 minutes or less, and the following formula (1) is satisfied.
- a heating step is performed. 85-6000 ⁇ (270-T) ⁇ t ⁇ 240 (1) (However, in the above formula (1), T: heating temperature (° C.) and t: heating time (minute). When 85-6000 ⁇ (270-T) is a negative value, “5” is set. .)
- the heating time in the present specification means a time in a state in which the temperature has exceeded 100 ° C. and has reached 220 ° C. or less.
- the temperature during the heating time may be within the above range, and need not be kept constant.
- the heating temperature in this specification means an average temperature in a state where the temperature has exceeded 100 ° C. and reached 220 ° C. or less.
- the heating temperature is more than 100 ° C and 220 ° C or less, preferably more than 110 ° C and 210 ° C or less, more preferably more than 130 ° C and 200 ° C or less.
- the heating time is from 5 minutes to 240 minutes, preferably from 15 minutes to 200 minutes, more preferably from 20 minutes to 120 minutes.
- a removing step of removing solids in the oil / fat composition produced in the above heating step may be performed.
- the removal method is a method used in a general edible oil refining process, and is not particularly limited as long as unnecessary solids can be removed. For example, filtration (pressurization, decompression, suction, natural, centrifugation) Etc.).
- a deodorizing step of deodorizing the oil or fat composition produced in the heating step and the removing step may be performed.
- the method of deodorization is not particularly limited as long as it is a means used in a general edible oil refining step.
- a method of removing volatile odor components contained in oil by steam distillation under reduced pressure may be used. No. Specifically, steam is blown under reduced pressure to the fat and oil composition obtained through the heating step and the removing step to remove volatile odorous components, thereby obtaining deodorized oil.
- the processing conditions of the deodorizing step it is possible to adopt the conditions used in a general production process of refined fats and oils. For example, it is preferable to employ the processing conditions that satisfy the following (1) to (4).
- the fat and oil composition produced in the heating step and the removing step may be subjected to a degumming step for degumming, a deoxidizing step for deoxidizing, a decolorizing step, and the like.
- a degumming step for degumming for the method of degumming, deacidification, decolorization, etc., means and conditions used in a general edible oil refining process can be adopted.
- the above-mentioned oil-and-fat composition can be used as an oiliness reducing agent for foods cooked using the oil-and-fat.
- the said fats-and-oils composition can suppress the heating odor of the fats and oils produced at the time of heating cooking. Therefore, the above-mentioned oil-and-fat composition can also be used as a heating odor-suppressing agent for oils and fats generated during heating and cooking.
- the oiliness reducing agent and the heated odor suppressing agent of the present invention contain the oil or fat composition obtained by the above-mentioned production method as an active ingredient.
- this oil / fat composition is obtained by heating an oil / fat to which an oil material and / or a processed product thereof has been added. Since the effects of the present invention are not seen in those obtained by simply heating oils and fats or those obtained by immersing oily raw materials in oils and fats, they may be changed by heating the oily raw materials and their processed products in oils and fats. It is speculated that some of the generated components may be related to the effect of the present invention.
- components that change or are produced by heating are extremely large, and among such components, there are substances whose amounts are below the detection limit of the analytical instrument. Therefore, among the very large number of components constituting the oiliness reducing agent of the present invention and the heating odor suppressing agent, it is impractical to analyze and specify which substance contributes to the effect of the present invention. There are aspects.
- oiliness does not differ from the meaning of the term generally understood by consumers and those skilled in the art, and specifically, the sticky oil remaining in the mouth when eating, After the oil lingers in the mouth forever, it means the rest.
- heating odor does not differ from the meaning of a term generally understood by consumers and those skilled in the art, and specifically means a pungent irritating odor of fats and oils generated during cooking.
- the edible oil / fat for cooking of the present invention can be manufactured by adding the oil / fat composition manufactured as described above to the edible oil / fat.
- the fat and oil composition is preferably added in an amount of 0.01 to 10 parts by mass, more preferably 0.15 to 5 parts by mass, based on 100 parts by mass of the edible oil and fat, Even more preferably, it is added in an amount of from 15 parts by mass to 3 parts by mass.
- the edible oil / fat used in the method for producing edible oil / fat for cooking of the present invention is not particularly limited, and may be any oil / fat used as an edible oil. Specific examples include corn oil, soybean oil, rapeseed oil (canola oil), cottonseed oil, rice oil, sesame oil, olive oil, sunflower oil, sesame oil, linseed oil, peanut oil, safflower oil, palm oil, palm kernel oil, and palm hard oil. Vegetable oils such as oil, coconut oil, cocoa butter; animal oils such as fish oil, beef tallow, lard, chicken fat; and one or more kinds of these selected from separation, hydrogenation, transesterification, etc.
- oils and fats and preferably vegetable oils such as corn oil, rapeseed oil, soybean oil, palm oil and the like.
- the edible oils and fats used may be one of the above-mentioned one kind alone, or a blend of two or more kinds.
- the cooking edible oil / fat prepared in this manner can reduce the oiliness of the food to be cooked by cooking the food using the edible oil / fat, and can also reduce the heating odor of the oil / fat generated during heating and cooking. Can be suppressed.
- “to cook” is not limited to heating such as frying (friing), frying, baking, roasting, boiling, boiling, etc., but applying, mixing, mixing, kneading, soaking, exposing, etc. And non-cooked cooking, preferably fried.
- Edible fats and oils for cooking obtained by the present invention include, for example, tempura, fried, tonkatsu, croquette, potato fries, fried fish, chicken nuggets, donuts, hashed potatoes, American dog, fried tofu, fried bread, croutons, karinto, fried rice It is preferably applied to foods cooked by frying, such as confections, snacks, and instant noodles. Further, the present invention can be preferably applied to foods cooked by stir fry such as vegetable stir fry, liver stir fry, chive stir fry, sprouts stir fry, and foods cooked by baking such as hamburger, gyoza and fried egg. Furthermore, it can be preferably applied to seasonings such as dressings and mayonnaise which are used by mixing or mixing with food. Most preferred are foods cooked with frying.
- the oil and fat composition and edible oil for cooking obtained by the present invention can be more preferably applied.
- the mode of cooking there is no particular limitation on the mode of cooking, and the cooking may be appropriately performed in a desired mode using a fat or oil composition or edible fat or oil for cooking by a method suitable for the food.
- a cooking material for a predetermined food is added to the fat or oil composition or edible fat for cooking of the present invention. Heating such as frying, frying, and baking may be performed at a temperature of typically 140 ° C. to 200 ° C., more typically 150 ° C. to 190 ° C.
- the oil / fat composition, oiliness reducing agent, heating odor suppressant, edible cooking oil / fat obtained by the production method of the present invention is an antioxidant, an emulsifier, and a fragrance as long as the effects of the present invention are not impaired.
- an additive material such as an antifoaming agent may be further blended. Specifically, for example, ascorbic acid fatty acid ester, lignan, coenzyme Q, ⁇ -oryzanol, tocopherol, silicone and the like can be mentioned.
- a batter solution was prepared as described in the package using a good tempura powder fry (product name, Nisshin Foods Co., Ltd.) that does not require knack. This batter solution was fried for 1 minute and 30 seconds at 170 ° C. using cooking edible oil and fat, and then drained on a net to prepare fried balls.
- the results are shown in Table 1.
- the effect of reducing oiliness was observed in the oil / fat composition heated by adding an oil material or a processed material of the oil material to the oil / fat. Specifically, add corn wet germ, corn dry germ, soybean cracking, rapeseed No. 1 pomace, cottonseed pomace, rice bran, sesame (unroasted), olive pomace, sunflower seeds, or roasted crab.
- the effect of reducing the oiliness was observed in the heated oil and fat composition.
- a corn wet germ, rapeseed No. 1 pomace, cottonseed pomace, and sesame (unroasted) were added and heated, and the oil and fat composition was highly effective.
- the type of base fat used had no significant effect on the oiliness reduction effect.
- Burning smell is intense. 1 point: Burning smell is strongly felt. 2 points: Burning smell can be easily detected. 3 points: Burning smell is weak. 4 points: Burning smell can be finally detected. Absent
- a canola oil to which no oil composition was added was similarly heated and degraded at 180 ° C. for 48 hours in a magnetic dish.
- Two pieces of frozen pork cutlet (product name: Soft Tonkatsu 160, Ajinomoto Frozen Foods Co., Ltd.) were fried for 5 minutes with cooking edible oil heated to 170 ° C. This operation was performed five times every two hours a day. This operation was repeated for 6 days. During this operation, the cooking fat was not changed.
- the pork cutlet was evaluated using the edible oil for cooking on the first day as a new oil and the edible oil for cooking on the sixth day as a degraded oil.
- a canola oil to which the above-mentioned fat composition was not added was similarly heated and degraded at 180 ° C. for 1 hour or 32 hours in a magnetic dish.
- the expert panelists of the number of persons shown in Table 9 smell the odor of the oil and fat composition subjected to the deodorization step, evaluate the heating odor (the whole odor, irritating odor) according to the following evaluation criteria, calculate the average thereof, and score the points. Were determined.
- the score was 0, which was the same as the evaluation of the fried ball fried with canola oil itself.
- an unheated oil raw material cannot obtain the effect of reducing the oiliness imparted to food by heating cooking such as frying.
- Aji-fry (Yachiyo Shoji) was fried at 175 ° C for 4 minutes, then drained with oil on a net, and after about 10 minutes, divided into 8 equal parts, and the above-mentioned dressing was applied at about 1 mL per piece.
- the results are shown in Tables 11 and 12.
- the dressings 1 and 2 containing the oil and fat composition were able to reduce the oiliness of horse mackerel, to suppress the off-flavor, and to mask the smell of food.
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
85-6000÷(270-T)<t<240 …(1)
(ただし、上記式(1)において、T:加熱温度(℃)、t:加熱時間(分)である。85-6000÷(270-T)が負の値となるときは「5」とする。) That is, the present invention relates to an addition step of adding one or more kinds selected from an oil raw material and a processed product of the oil raw material to a fat or oil, a heating temperature of more than 100 ° C. and a heating time of 220 ° C. or less. An object of the present invention is to provide a method for producing an oil or fat composition, which comprises a heating step of heating for 5 minutes or more and 240 minutes or less and further satisfying the following formula (1).
85-6000 ÷ (270-T) <t <240 (1)
(However, in the above formula (1), T: heating temperature (° C.) and t: heating time (minute). When 85-6000 ÷ (270-T) is a negative value, “5” is set. .)
85-6000÷(270-T)<t<240 …(1)
(ただし、上記式(1)において、T:加熱温度(℃)、t:加熱時間(分)である。85-6000÷(270-T)が負の値となるときは「5」とする。) Next, the fat or oil to which the oil raw material and / or the processed product is added is heated under a condition that the heating temperature is higher than 100 ° C. and 220 ° C. or less, the heating time is 5 minutes or more and 240 minutes or less, and the following formula (1) is satisfied. A heating step is performed.
85-6000 ÷ (270-T) <t <240 (1)
(However, in the above formula (1), T: heating temperature (° C.) and t: heating time (minute). When 85-6000 ÷ (270-T) is a negative value, “5” is set. .)
(1)水蒸気の使用量:油脂に対して0.1質量%以上10質量%以下、好ましくは0.3質量%以上8質量%以下、より好ましくは0.3質量%以上5質量%以下
(2)脱臭温度:180℃以上300℃以下、好ましくは200℃以上300℃以下、より好ましくは230℃以上300℃以下、さらに好ましくは240℃以上280℃以下
(3)脱臭時間:10分以上240分以下、好ましくは20分以上240分以下
(4)減圧度:150Pa以上1000Pa以下、好ましくは200Pa以上800Pa以下 Further, following the removing step, a deodorizing step of deodorizing the oil or fat composition produced in the heating step and the removing step may be performed. The method of deodorization is not particularly limited as long as it is a means used in a general edible oil refining step. For example, a method of removing volatile odor components contained in oil by steam distillation under reduced pressure may be used. No. Specifically, steam is blown under reduced pressure to the fat and oil composition obtained through the heating step and the removing step to remove volatile odorous components, thereby obtaining deodorized oil. As the processing conditions of the deodorizing step, it is possible to adopt the conditions used in a general production process of refined fats and oils. For example, it is preferable to employ the processing conditions that satisfy the following (1) to (4). .
(1) Use amount of steam: 0.1% by mass or more and 10% by mass or less, preferably 0.3% by mass or more and 8% by mass or less, more preferably 0.3% by mass or more and 5% by mass or less based on fats and oils ( 2) Deodorization temperature: 180 ° C to 300 ° C, preferably 200 ° C to 300 ° C, more preferably 230 ° C to 300 ° C, more preferably 240 ° C to 280 ° C (3) Deodorizing time: 10 minutes to 240 Min., Preferably 20 min. To 240 min. (4) Decompression degree: 150 Pa to 1,000 Pa, preferably 200 Pa to 800 Pa
表1に記載した組み合わせで、ベース油脂55質量部に対して、油糧原料又は油糧原料の加工物を45質量部添加した。これを180℃で60分間加熱した後、ろ過することで油脂組成物を得た。さらに、この油脂組成物をキャノーラ油100質量部に0.5質量部添加して調理用食用油脂を得た。 <1. Examination of base fats and oil raw materials>
In the combinations shown in Table 1, 45 parts by mass of an oil raw material or a processed product of an oil raw material was added to 55 parts by mass of the base oil and fat. This was heated at 180 ° C. for 60 minutes and then filtered to obtain a fat and oil composition. Further, 0.5 parts by mass of this oil / fat composition was added to 100 parts by mass of canola oil to obtain an edible oil / fat for cooking.
0点:非常に強い
1点:強い
2点:普通
3点:弱い
4点:非常に弱い
5点:全く感じない (Oiliness)
0 point: very strong 1 point: strong 2 points: normal 3 points: weak 4 points: very weak 5 points: do not feel at all
ベース油脂としてコーン油55質量部、油糧原料としてコーンウエットジャーム45質量部を用いて、表2に記載した条件で加熱した後、ろ過することで油脂組成物を得た。さらに、この油脂組成物をキャノーラ油100質量部に0.5質量部添加して調理用食用油脂を得た。 <2. Examination of heating conditions>
Using 55 parts by mass of corn oil as a base fat and oil and 45 parts by mass of corn wet germ as an oil material, the mixture was heated under the conditions shown in Table 2 and then filtered to obtain a fat and oil composition. Further, 0.5 parts by mass of this oil / fat composition was added to 100 parts by mass of canola oil to obtain an edible oil / fat for cooking.
ベース油脂としてコーン油、油糧原料としてコーンウエットジャームを、表3に記載した質量部で用いて、180℃で60分間加熱した後、ろ過することで油脂組成物を得た。さらに、この油脂組成物をキャノーラ油100質量部に0.5質量部添加して調理用食用油脂を得た。 <3. Examining the ratio of base fats and oil raw materials>
Corn oil was used as the base oil and fat, and corn wet germ was used as the oil raw material in the parts by mass shown in Table 3, heated at 180 ° C. for 60 minutes, and then filtered to obtain the oil and fat composition. Further, 0.5 parts by mass of this oil / fat composition was added to 100 parts by mass of canola oil to obtain an edible oil / fat for cooking.
上記<1.ベース油脂と油糧原料の検討>で作成した油脂組成物は、全てにおいて焦げ臭を発生させた。そこで、表4に記載した組み合わせのベース油脂55質量部、油糧原料又は油糧原料の加工物45質量部を用いて、180℃で60分間加熱した後、ろ過することで油脂組成物を得た。さらに、この油脂組成物を、脱臭工程に付した。 <4. Examination of deodorization process>
The above <1. Examination of Base Fat and Oil and Oil Raw Material> All of the fat and oil compositions produced a burnt smell. Then, after heating at 180 ° C. for 60 minutes using 55 parts by mass of the base fats and oils and 45 parts by mass of the oil raw material or the processed oil raw material in the combination described in Table 4, the oil and fat composition was obtained by filtration. Was. Further, this oil / fat composition was subjected to a deodorizing step.
0点:焦げ臭を強烈に感じる
1点:焦げ臭を強く感じる
2点:焦げ臭を楽に感知できる
3点:焦げ臭は弱い
4点:焦げ臭をやっと感知できる
5点:焦げ臭を全く感じない (Burnt smell)
0 points: Burning smell is intense. 1 point: Burning smell is strongly felt. 2 points: Burning smell can be easily detected. 3 points: Burning smell is weak. 4 points: Burning smell can be finally detected. Absent
表5に記載した組み合わせのベース油脂55質量部、油糧原料又は油糧原料の加工物45質量部を用いて、180℃で60分間加熱した後、ろ過することで油脂組成物を得た。さらに、この油脂組成物を、脱臭工程に付した。この油脂組成物をキャノーラ油100質量部に0.5質量部添加して調理用食用油脂を得た。 <5. Evaluation of Deodorized Oil and Fat Composition (Fried Balls)>
The mixture was heated at 180 ° C. for 60 minutes using 55 parts by mass of the base fats and oils and 45 parts by mass of the oil raw material or the processed oil raw material described in Table 5, and then filtered to obtain an oil and fat composition. Further, this oil / fat composition was subjected to a deodorizing step. 0.5 parts by mass of this oil / fat composition was added to 100 parts by mass of canola oil to obtain an edible oil / fat for cooking.
ベース油脂としてコーン油55質量部、油糧原料としてコーンウエットジャーム45質量部を用いて、180℃で60分間加熱した後、ろ過することで油脂組成物を得た。さらに、この油脂組成物を、脱臭工程に付した。この油脂組成物をキャノーラ油100質量部に0.5質量部添加して調理用食用油脂を得た。さらにこの調理用食用油脂を磁性皿にて180℃48時間加熱し、劣化させた。 <6. Evaluation of edible cooking fats and oils (fried balls)>
Using 55 parts by mass of corn oil as a base fat and oil and 45 parts by mass of corn wet germ as an oil raw material, the mixture was heated at 180 ° C. for 60 minutes, and then filtered to obtain a fat and oil composition. Further, this oil / fat composition was subjected to a deodorizing step. 0.5 parts by mass of this oil / fat composition was added to 100 parts by mass of canola oil to obtain an edible oil / fat for cooking. Further, the cooking edible fat was heated in a magnetic dish at 180 ° C. for 48 hours to be deteriorated.
ベース油脂としてコーン油55質量部、油糧原料としてコーンウエットジャーム45質量部を用いて、180℃で60分間加熱した後、ろ過することで油脂組成物を得た。さらに、この油脂組成物を、脱臭工程に付した。この油脂組成物をキャノーラ油100質量部に0.4質量部添加して調理用食用油脂を得た。 <7. Evaluation of edible oils and fats for cooking (pork cutlet) (1)>
Using 55 parts by mass of corn oil as a base fat and oil and 45 parts by mass of corn wet germ as an oil raw material, the mixture was heated at 180 ° C. for 60 minutes, and then filtered to obtain a fat and oil composition. Further, this oil / fat composition was subjected to a deodorizing step. 0.4 parts by mass of this oil and fat composition was added to 100 parts by mass of canola oil to obtain an edible oil and fat for cooking.
0点:まったく感じない
1点:非常に弱い
2点:弱い
3点:普通
4点:強い
5点:非常に強い (Rich)
0 point: not at all 1 point: very weak 2 points: weak 3 points: normal 4 points: strong 5 points: very strong
(総合評価)
0点:まったく美味しくない
1点:美味しくない
2点:わずかに美味しくない
3点:普通
4点:美味しい
5点:非常に美味しい Furthermore, the comprehensive evaluation of the pork cutlet was evaluated according to the following evaluation criteria.
(Comprehensive evaluation)
0 point: not delicious at all 1 point: not delicious 2 points: slightly not delicious 3 points: normal 4 points: delicious 5 points: very delicious
上記<7.調理用食用油脂の評価(豚カツ)(1)>と同様に、豚カツの油っぽさ、コク、総合評価を評価した。なお、専門パネラーは表8に示した人数で行い、その平均を計算し、点数を決定した。食用油脂には大豆油、コーン油、パームオレインを50:30:20の質量比で配合した混合油を用いた。 <8. Evaluation of edible oils and fats for cooking (pork cutlet) (2)>
The above <7. Evaluation of Edible Oil for Cooking (Pork Cutlet) (1) In the same manner as in <1>, the pork cutlet was evaluated for oiliness, richness, and overall evaluation. In addition, the expert panelists performed by the number of people shown in Table 8, calculated the average, and determined the score. A mixed oil in which soybean oil, corn oil, and palm olein were blended at a mass ratio of 50:30:20 was used as the edible oil and fat.
ベース油脂としてコーン油55質量部、油糧原料としてコーンウエットジャーム45質量部を用いて、180℃で60分間加熱した後、ろ過することで油脂組成物を得た。得られた油脂組成物は、さらに脱臭工程に付した。この油脂組成物をキャノーラ油100質量部に0.5質量部添加して調理用食用油脂を得、得られた調理用食用油脂を磁性皿にて180℃で1時間又は32時間加熱し、劣化させた。 <9. Evaluation of heating odor>
Using 55 parts by mass of corn oil as a base fat and oil and 45 parts by mass of corn wet germ as an oil raw material, the mixture was heated at 180 ° C. for 60 minutes, and then filtered to obtain a fat and oil composition. The obtained oil and fat composition was further subjected to a deodorizing step. 0.5 parts by mass of this fat or oil composition was added to 100 parts by mass of canola oil to obtain a cooking edible fat, and the obtained cooking edible fat was heated in a magnetic dish at 180 ° C. for 1 hour or 32 hours to deteriorate. I let it.
0点:非常に強い
1点:強い
2点:普通
3点:弱い
4点:非常に弱い
5点:全く感じない
(刺激臭)
0点:非常に強い
1点:強い
2点:普通
3点:弱い
4点:非常に弱い
5点:全く感じない (The whole smell)
0 point: very strong 1 point: strong 2 points: normal 3 points: weak 4 points: very weak 5 points: do not feel at all (irritating odor)
0 point: very strong 1 point: strong 2 points: normal 3 points: weak 4 points: very weak 5 points: do not feel at all
ベース油脂としてキャノーラ油55質量部、油糧原料としてコーンウエットジャーム45質量部を用いて、180℃で60分間加熱した後、ろ過することで油脂組成物を得た。この油脂組成物を表10に記載した量でキャノーラ油に添加して調理用食用油脂を得た。 <10. Examination of the amount of fat composition added>
After heating at 180 ° C. for 60 minutes using 55 parts by mass of canola oil as a base oil and 45 parts by mass of corn wet germ as an oil material, the oil and fat composition was obtained by filtration. This oil / fat composition was added to canola oil in the amounts shown in Table 10 to obtain edible oil / fat for cooking.
コーンウエットジャーム(油糧原料)400gをコーン油(ベース油脂)500gに1週間浸漬した。その後、ろ過することでろ液を得た。キャノーラ油100質量部に対してこのろ液0.5質量部を添加した。 <11. Examination of the amount of fat composition added>
400 g of corn wet germ (oil raw material) was immersed in 500 g of corn oil (base fat) for one week. Thereafter, a filtrate was obtained by filtration. 0.5 part by mass of this filtrate was added to 100 parts by mass of canola oil.
ベース油脂としてキャノーラ油55質量部、油糧原料としてコーンウエットジャーム45質量部を用いて、180℃で60分間加熱した後、ろ過することで油脂組成物を得た。次に、この油脂組成物のみからなるドレッシング1と、油脂組成物88.9質量部と酢11.1質量部からなるドレッシング2を調製した。なお、対照のドレッシングとしては油脂組成物をキャノーラ油に置き換えたものを用いた。 <12. Evaluation of oiliness reducing agent (dressing)>
After heating at 180 ° C. for 60 minutes using 55 parts by mass of canola oil as a base oil and 45 parts by mass of corn wet germ as an oil material, the oil and fat composition was obtained by filtration. Next, a dressing 1 consisting only of this fat and oil composition and a dressing 2 consisting of 88.9 parts by weight of the fat and oil composition and 11.1 parts by weight of vinegar were prepared. In addition, what replaced the oil-and-fat composition with canola oil was used for the dressing of a control.
◎:全く感じない
○:ごくわずかに感じる
△:やや感じる
×:強く感じる
(マスキング)
◎:食材の臭さを強くマスキングしている
〇:食材の臭いを少しマスキングしている
△:食材の臭いをわずかにマスキングしている
×:マスキング効果なし
(油っぽさ)
◎:まったく感じない
〇:ごくわずかに感じる
△:やや感じる
×:強く感じる (Unusual flavor)
◎: No feeling ○: Very slight △: Slightly felt ×: Strongly felt (Masking)
◎: The smell of the food is masked strongly. 〇: The smell of the food is masked a little. △: The smell of the food is slightly masked. ×: No masking effect (oiliness).
◎: Not at all 〇: Very slight △: Slightly felt ×: Strongly felt
Claims (13)
- 油脂に対して、油糧原料及び前記油糧原料の加工物から選ばれた1種又は2種以上を添加する添加工程と、加熱温度100℃超220℃以下、加熱時間5分以上240分以下であって、更に下記式(1)を満たす条件で加熱する加熱工程を含むことを特徴とする油脂組成物の製造方法。
85-6000÷(270-T)<t<240 …(1)
(ただし、上記式(1)において、T:加熱温度(℃)、t:加熱時間(分)である。85-6000÷(270-T)が負の値となるときは「5」とする。) An addition step of adding one or more kinds selected from an oil raw material and a processed product of the oil raw material to a fat or oil, a heating temperature of more than 100 ° C. and 220 ° C. or less, and a heating time of 5 minutes or more and 240 minutes or less And further comprising a heating step of heating under a condition satisfying the following formula (1):
85-6000 ÷ (270-T) <t <240 (1)
(However, in the above formula (1), T: heating temperature (° C.) and t: heating time (minute). When 85-6000 ÷ (270-T) is a negative value, “5” is set. .) - 前記油糧原料は、コーンジャーム、大豆、菜種、綿実、米糠、ごま、オリーブ、ひまわり、えごま、及び亜麻仁からなる群より選ばれた1種又は2種以上であり、前記加工物は破砕物、絞り粕、及び焙煎物より選ばれた1種又は2種以上である、請求項1に記載の油脂組成物の製造方法。 The oil material is one or more selected from the group consisting of corn germ, soybean, rapeseed, cottonseed, rice bran, sesame, olives, sunflower, sesame, and linseed, and the processed product is a crushed material. The method for producing an oil and fat composition according to claim 1, wherein one or more kinds are selected from sesame, pomace, and roast.
- 前記加熱工程の後に固形分を除去する除去工程を含む、請求項1又は2に記載の油脂組成物の製造方法。 The method for producing an oil and fat composition according to claim 1 or 2, further comprising a removing step of removing a solid content after the heating step.
- 前記除去工程の後に脱臭する脱臭工程を含む、請求項3に記載の油脂組成物の製造方法。 The method for producing an oil and fat composition according to claim 3, further comprising a deodorizing step of deodorizing after the removing step.
- 前記油脂の質量に対して、前記油糧原料及び前記油糧原料の加工物の質量が0.05倍以上1倍以下となるように、前記油糧原料及び前記油糧原料の加工物から選ばれた1種又は2種以上を添加する、請求項1乃至4のいずれか1項に記載の油脂組成物の製造方法。 The oil raw material and the processed product of the oil raw material are selected such that the mass of the oil raw material and the processed product of the oil raw material is 0.05 to 1 times the mass of the oil and fat. The method for producing an oil / fat composition according to any one of claims 1 to 4, further comprising adding one or more of the obtained fats and oils.
- 請求項1乃至5のいずれか1項に記載された製造方法により得られた油脂組成物を有効成分とすることを特徴とする油っぽさ低減剤。 An oiliness reducing agent comprising, as an active ingredient, the oil / fat composition obtained by the production method according to any one of claims 1 to 5.
- 請求項1乃至5のいずれか1項に記載された製造方法により得られた油脂組成物を有効成分とすることを特徴とする加熱臭抑制剤。 A heating odor suppressant comprising, as an active ingredient, the oil or fat composition obtained by the production method according to any one of claims 1 to 5.
- 請求項1乃至5のいずれか1項に記載された製造方法により得られた油脂組成物を食用油脂100質量部に対して0.01質量部以上10質量部以下添加することを特徴とする調理用食用油脂の製造方法。 A cooking method characterized by adding 0.01 to 10 parts by mass of the fat or oil composition obtained by the production method according to any one of claims 1 to 5 to 100 parts by mass of edible fat or oil. A method for producing edible oils and fats.
- 請求項8に記載された製造方法により得られた調理用食用油脂を用いて食品を調理することを特徴とする油っぽさ低減方法。 A method for reducing greasyness, comprising cooking food using the cooking edible oil / fat obtained by the production method according to claim 8.
- 前記調理が油ちょうである、請求項9に記載の油っぽさ低減方法。 The method for reducing greasyness according to claim 9, wherein the cooking is fried.
- 請求項8に記載された製造方法により得られた調理用食用油脂を用いて食品を調理することを特徴とする加熱臭抑制方法。 A method for suppressing heating odor, comprising cooking food using the cooking edible oil or fat obtained by the production method according to claim 8.
- 前記調理が油ちょうである、請求項11に記載の加熱臭抑制方法。 加熱 The heating odor suppressing method according to claim 11, wherein the cooking is fried.
- 請求項8に記載された製造方法により得られた調理用食用油脂を用いて食品を製造することを特徴とする食品の製造方法。 方法 A method for producing a food, comprising using the edible oil for cooking obtained by the production method according to claim 8.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2020548474A JP7352562B2 (en) | 2018-09-25 | 2019-09-13 | Method for producing oil and fat compositions, oiliness reducing agents, heating odor suppressants, methods for producing edible oils and fats for cooking, methods for reducing oiliness, heating odor suppression methods, food production methods |
SG11202102519SA SG11202102519SA (en) | 2018-09-25 | 2019-09-13 | Method for manufacturing oil and fat composition, agent for reducing oiliness, agent for suppressing heating odor, method for manufacturing an edible oil and fat for cooking, method for reducing oiliness, method for suppressing heating odor, and method for manufacturing food products |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2018178229 | 2018-09-25 | ||
JP2018-178229 | 2018-09-25 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2020066708A1 true WO2020066708A1 (en) | 2020-04-02 |
Family
ID=69952085
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2019/036177 WO2020066708A1 (en) | 2018-09-25 | 2019-09-13 | Method for producing fats and oils composition, agent for reducing oiliness, agent for suppressing heat odor, method for producing edible fats and oils for cooking, method for reducing oiliness, method for suppressing heat odor, and method for manufacturing foods |
Country Status (4)
Country | Link |
---|---|
JP (1) | JP7352562B2 (en) |
SG (1) | SG11202102519SA (en) |
TW (1) | TW202027608A (en) |
WO (1) | WO2020066708A1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114052089A (en) * | 2020-07-31 | 2022-02-18 | 丰益(上海)生物技术研发中心有限公司 | Strong-fragrance sunflower oil and preparation method and application thereof |
WO2022044888A1 (en) * | 2020-08-31 | 2022-03-03 | 株式会社J-オイルミルズ | Method for decreasing sulfur-containing compound included in volatile substance from fried food |
WO2022163370A1 (en) * | 2021-01-27 | 2022-08-04 | 株式会社J-オイルミルズ | Coloration inhibitor, method for producing coloration inhibitor, edible oil/fat composition, and method for inhibiting coloration of food product |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113826708B (en) * | 2020-12-02 | 2024-04-26 | 丰益(上海)生物技术研发中心有限公司 | Flavored grease and preparation method thereof |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006204266A (en) * | 2005-01-31 | 2006-08-10 | Nisshin Oillio Group Ltd | Roasted soybean oil and method for producing the same |
JP2014002082A (en) * | 2012-06-20 | 2014-01-09 | Chikuno Shokuhin Kogyo Kk | Quantitative method of volatile organic compound |
JP2014080528A (en) * | 2012-10-17 | 2014-05-08 | J-Oil Mills Inc | Production method of roasted oil, fat composition, and food product |
JP2015186446A (en) * | 2014-03-26 | 2015-10-29 | 日清オイリオグループ株式会社 | Fat composition and food product |
JP2016067354A (en) * | 2014-09-30 | 2016-05-09 | 株式会社J−オイルミルズ | Method for producing oils and fats |
JP2017029044A (en) * | 2015-07-31 | 2017-02-09 | 日清オイリオグループ株式会社 | Edible oil/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 |
WO2019031035A1 (en) * | 2017-08-08 | 2019-02-14 | 株式会社J-オイルミルズ | Oiliness-reducing agent for cooked food and method for reducing oiliness of cooked food |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003092987A (en) | 2001-09-21 | 2003-04-02 | Kanegafuchi Chem Ind Co Ltd | Oil and fat composition for cooking |
-
2019
- 2019-09-13 SG SG11202102519SA patent/SG11202102519SA/en unknown
- 2019-09-13 JP JP2020548474A patent/JP7352562B2/en active Active
- 2019-09-13 WO PCT/JP2019/036177 patent/WO2020066708A1/en active Application Filing
- 2019-09-16 TW TW108133233A patent/TW202027608A/en unknown
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006204266A (en) * | 2005-01-31 | 2006-08-10 | Nisshin Oillio Group Ltd | Roasted soybean oil and method for producing the same |
JP2014002082A (en) * | 2012-06-20 | 2014-01-09 | Chikuno Shokuhin Kogyo Kk | Quantitative method of volatile organic compound |
JP2014080528A (en) * | 2012-10-17 | 2014-05-08 | J-Oil Mills Inc | Production method of roasted oil, fat composition, and food product |
JP2015186446A (en) * | 2014-03-26 | 2015-10-29 | 日清オイリオグループ株式会社 | Fat composition and food product |
JP2016067354A (en) * | 2014-09-30 | 2016-05-09 | 株式会社J−オイルミルズ | Method for producing oils and fats |
JP2017029044A (en) * | 2015-07-31 | 2017-02-09 | 日清オイリオグループ株式会社 | Edible oil/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 |
WO2019031035A1 (en) * | 2017-08-08 | 2019-02-14 | 株式会社J-オイルミルズ | Oiliness-reducing agent for cooked food and method for reducing oiliness of cooked food |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114052089A (en) * | 2020-07-31 | 2022-02-18 | 丰益(上海)生物技术研发中心有限公司 | Strong-fragrance sunflower oil and preparation method and application thereof |
WO2022044888A1 (en) * | 2020-08-31 | 2022-03-03 | 株式会社J-オイルミルズ | Method for decreasing sulfur-containing compound included in volatile substance from fried food |
WO2022163370A1 (en) * | 2021-01-27 | 2022-08-04 | 株式会社J-オイルミルズ | Coloration inhibitor, method for producing coloration inhibitor, edible oil/fat composition, and method for inhibiting coloration of food product |
Also Published As
Publication number | Publication date |
---|---|
TW202027608A (en) | 2020-08-01 |
JP7352562B2 (en) | 2023-09-28 |
SG11202102519SA (en) | 2021-04-29 |
JPWO2020066708A1 (en) | 2021-08-30 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5506146B2 (en) | Low trans fatty acid oil composition | |
TWI414243B (en) | Mouthfeel improved fat and oil composition | |
JP7352562B2 (en) | Method for producing oil and fat compositions, oiliness reducing agents, heating odor suppressants, methods for producing edible oils and fats for cooking, methods for reducing oiliness, heating odor suppression methods, food production methods | |
JP5464950B2 (en) | Cooking oils and fats | |
JP4786586B2 (en) | Oil composition for cooking | |
KR20090053955A (en) | Agent for providing hardened oil flavor | |
JP7171577B2 (en) | Agent for reducing oiliness of heat-cooked food and method for reducing oiliness of heat-cooked food | |
JP6125819B2 (en) | Edible oils and fats | |
JP2003079314A (en) | Oil and fat composition with good flavor, and method for producing the same | |
JP2020103266A (en) | Fat composition for cooking | |
JP7118070B2 (en) | Heated odor inhibitor for oil and fat composition for heat cooking, method for suppressing heat odor of fat and oil composition for heat cooking, and method for producing oil and fat composition for heat cooking | |
JP5823894B2 (en) | Oil for coating | |
WO2019003930A1 (en) | Oil-and-fat composition, method for producing food using oil-and-fat composition, and method for improving flavor of food | |
JP2004254588A (en) | Oil and fat composition | |
JP7034680B2 (en) | Oil composition | |
JP7034679B2 (en) | Oil composition | |
JP5823684B2 (en) | Cooking oils and fats | |
CN109561706A (en) | Fried food fat or oil composition, the preparation method of fried food fat or oil composition, the preparation method of fried food and the method for assigning fried food cheese flavor | |
WO2021172034A1 (en) | Oiliness reduction agent, edible oil oil/fat composition, production method for oiliness reduction agent, and food oiliness reduction method | |
JP7102110B2 (en) | Oil absorption reducing agent, oil absorption reducing method and fat composition for deep-fried foods | |
JP6713304B2 (en) | Oil composition for frying and method for producing donut using the same | |
JP2023119550A (en) | Fat composition for cooking, cooked food product, method for reducing oiliness from cooked food product and method for imparting fragrance to cooked food product | |
WO2022230737A1 (en) | Edible oil/fat composition, method for inhibiting unpleasant taste, unpleasant taste inhibitor, and method for producing deep-fried food | |
WO2020137516A1 (en) | Fat composition for cooking | |
JP2022046129A (en) | Method for improving crispy feeling of fried food |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 19864160 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 2020548474 Country of ref document: JP Kind code of ref document: A |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2101001469 Country of ref document: TH |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 19864160 Country of ref document: EP Kind code of ref document: A1 |