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Oil-and/or-fat composition and food

A technology for oil and fat composition and food, which is applied in the field of oil and fat composition and food produced by using the oil and fat composition, and can solve the problems of oil and fat composition deteriorating quality of cooking products, being easily oxidized, etc.

Inactive Publication Date: 2015-09-30
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The fat composition is easily oxidized during frying cooking, frying cooking and other cooking accompanied by heating, or during long-term storage, resulting in deterioration of the quality of the fat composition and its cooked products due to oxidation.

Method used

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  • Oil-and/or-fat composition and food
  • Oil-and/or-fat composition and food
  • Oil-and/or-fat composition and food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0053]

[0054] After the temperature in the furnace of the household water oven (Water oven, manufactured by Sharp (Stock) Co., Ltd., product model: HEALSIO AX-HC1) is preheated to each roasting temperature shown in Table 1, 100 g of soybean raw material (with skin) soybeans) were roasted on a baking sheet in the oven for 10 minutes. After pulverizing the roasted soybean raw material and extracting it with hexane, the hexane was removed under reduced pressure (60 to 100° C.) to obtain roasted soybean oil (extracted crude oil). In Comparative Example 1A, roasted soybean oil (extracted crude oil) was obtained by pulverizing unroasted soybean raw materials, extracting with hexane, and removing hexane under reduced pressure (60 to 100° C.). The obtained extracted crude oil was subjected to water degumming treatment as described above to obtain roasted soybean oil (crude oil), and then the following oxidation stability test was performed.

[0055] As an oxidation stability test...

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Abstract

The purpose of the invention is to provide an oil-and / or-fat composition including a roasted oil, the oil-and / or-fat composition having improved oxidation stability, and a food produced by using the oil-and / or-fat composition. The oil-and / or-fat composition according to the invention includes therein 15 to 100% by mass of at least one roasted oil selected from the group consisting of a roasted soybean oil obtained by roasting soybeans at the roasting temperature of 220 to 300 degrees C. and a roasted rapeseed oil obtained by roasting rapeseeds at the roasting temperature of 210 to 300 degrees C.

Description

technical field [0001] The present invention relates to an oil composition and food thereof, in particular to an oil composition containing frying oil and food made by using the oil composition. Background technique [0002] The oil and fat composition is easily oxidized during cooking accompanied by heating such as deep-frying and frying, or during long-term storage, and the quality of the oil and fat composition and its cooked product deteriorates due to oxidation. Therefore, oil and fat compositions with high oxidation stability are sought. [0003] On the other hand, as an oil-fat composition containing a roasting oil, there are, for example, the oil-fat compositions described in Patent Documents 1 and 2. [0004] In Patent Document 1, a roasted soybean oil and a fat composition containing animal and vegetable oils are disclosed. The roasted soybean oil is roasted at a roasting temperature of 120-200° C. It is obtained by pressing the soybeans after the decoction treat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/00A21D13/00A23L5/10A23L27/60
CPCA23D9/04A23D9/00A23D9/007A23D9/02C11B1/04C11B1/10C11B3/006
Inventor 丰岛尊野坂直久笠井通雄
Owner THE NISSHIN OILLIO GRP LTD