WO2020066708A1 - Procédé de production de composition de graisses et d'huiles, agent de réduction d'onctuosité, agent d'élimination d'odeur de chaud, procédé de production de graisses et d'huiles comestibles pour la cuisson, procédé de réduction d'onctuosité, procédé d'élimination d'odeur de chaud et procédé de fabrication d'aliments - Google Patents

Procédé de production de composition de graisses et d'huiles, agent de réduction d'onctuosité, agent d'élimination d'odeur de chaud, procédé de production de graisses et d'huiles comestibles pour la cuisson, procédé de réduction d'onctuosité, procédé d'élimination d'odeur de chaud et procédé de fabrication d'aliments Download PDF

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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
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Prior art keywords
oil
fat
cooking
heating
oils
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PCT/JP2019/036177
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English (en)
Japanese (ja)
Inventor
竹彦 関口
伸介 小薗
郁人 ▲高▼嵜
綾子 前田
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株式会社Ｊ－オイルミルズ
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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 JP2020548474A priority Critical patent/JP7352562B2/ja
Priority to SG11202102519SA priority patent/SG11202102519SA/en
Publication of WO2020066708A1 publication Critical patent/WO2020066708A1/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

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.

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  • 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

L'invention concerne une composition de graisses et d'huiles capable de réduire l'onctuosité conférée à des aliments cuits à l'aide de graisses et d'huiles, la composition étant polyvalente et applicable à diverses graisses et huiles comestibles. La composition de graisses et d'huiles est produite par une étape d'ajout destinée à ajouter au moins un élément choisi parmi des matières premières d'huile et des matières premières d'huile traitées à des graisses et des huiles, et une étape de chauffage destinée à chauffer le mélange obtenu dans des conditions de température de chauffage supérieure à 100 °C et inférieure ou égale à 220 °C et de temps de chauffage de 5 à 240 minutes, et satisfaisant l'expression (1) ci-dessous. Des graisses et huiles comestibles pour la cuisson peuvent être obtenues par ajout de cette composition de graisses et d'huiles à des graisses et huiles comestibles. (1) 85 - 6000 ÷ (270 - T) < t < 240 (dans l'expression (1), T : température de chauffage (°C), t : temps de chauffage (minutes). 85 - 6000 ÷ (270 - T) se voit attribuer une valeur de "5" lorsque sa valeur calculée est négative.)
PCT/JP2019/036177 2018-09-25 2019-09-13 Procédé de production de composition de graisses et d'huiles, agent de réduction d'onctuosité, agent d'élimination d'odeur de chaud, procédé de production de graisses et d'huiles comestibles pour la cuisson, procédé de réduction d'onctuosité, procédé d'élimination d'odeur de chaud et procédé de fabrication d'aliments WO2020066708A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2020548474A JP7352562B2 (ja) 2018-09-25 2019-09-13 油脂組成物の製造方法、油っぽさ低減剤、加熱臭抑制剤、調理用食用油脂の製造方法、油っぽさ低減方法、加熱臭抑制方法、食品の製造方法
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
JP2018-178229 2018-09-25
JP2018178229 2018-09-25

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WO2020066708A1 true WO2020066708A1 (fr) 2020-04-02

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114052089A (zh) * 2020-07-31 2022-02-18 丰益(上海)生物技术研发中心有限公司 一种浓香葵花油及其制备方法和用途
WO2022044888A1 (fr) * 2020-08-31 2022-03-03 株式会社Ｊ－オイルミルズ Procédé permettant de diminuer la teneur en composé contenant du soufre contenu dans une substance volatile provenant d'un aliment frit
WO2022163370A1 (fr) * 2021-01-27 2022-08-04 株式会社Ｊ－オイルミルズ Inhibiteur de coloration, procédé de production d'un inhibiteur de coloration, composition d'huile/graisse comestible et procédé d'inhibition de la coloration d'un produit alimentaire

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113826708B (zh) * 2020-12-02 2024-04-26 丰益(上海)生物技术研发中心有限公司 风味油脂及其制备方法

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