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Antioxidant composition for oil, preparation method therefor, cooking oil containing same, and method for preparing cooking oil

An anti-oxidant and composition technology, applied in the direction of edible oil/fat, preservation of fatty substances with additives, application, etc., can solve the problem of accelerated discoloration of edible oil, etc.

Active Publication Date: 2018-03-27
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods have a problem in that the discoloration of edible oil is accelerated due to the presence of green tea extract when heated

Method used

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  • Antioxidant composition for oil, preparation method therefor, cooking oil containing same, and method for preparing cooking oil
  • Antioxidant composition for oil, preparation method therefor, cooking oil containing same, and method for preparing cooking oil
  • Antioxidant composition for oil, preparation method therefor, cooking oil containing same, and method for preparing cooking oil

Examples

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preparation example Construction

[0036] Yet another aspect of the present invention relates to a process for the preparation of the antioxidant composition according to the present invention. The method may include mixing the extract containing the antioxidant component with a food grade emulsifier and optionally adding tocopherol thereto. Here, the mixing may include stirring at 500 rpm to 1500 rpm at 20° C. to 60° C. for 15 minutes to 3 hours. Specifically, the mixing may include stirring at 600 rpm to 1000 rpm at 40° C. to 60° C. for 30 minutes to 1 hour. When the mixing is performed under these conditions, an antioxidant composition for oils in which the components are uniformly dispersed can be prepared. In addition, an antioxidant composition for oils that can be transparently and uniformly dispersed in edible oils can be prepared. Compared to typical methods such as enhanced refining conditions to remove phospholipids and Fe (which are known to promote acidification of edible oils upon heating) or fi...

preparation example 1

[0041] Preparation Example 1: Antioxidant Composition 1 for Oils

[0042] Antioxidant composition 1 for oils was prepared by the following method:

[0043] 10% (w / w) of olive-derived extract (imported and sold by Aju Pharm Co., Ltd., polyphenol content: 20 mg / g) was mixed with 2% (w / w) of Soybean lecithin (imported and sold by SeyangTrading Co., Ltd.) and 88% (w / w) glycerin fatty acid ester (Almax series, Yishin Wells Co., Ltd. (ILSHIN WELLS Co., Ltd)) were mixed, followed by stirring at 50° C. at 800 rpm for 45 minutes, thereby obtaining polyphenol-containing antioxidant composition 1 for oils.

preparation example 2

[0044] Preparation Example 2: Antioxidant Composition 2 for Oils

[0045] Antioxidant composition 2 for oils was prepared by the following method:

[0046] 10% (w / w) olive-derived extract (imported and sold by Ashu Pharmaceutical Co., Ltd., polyphenol content: 20 mg / g) and 2% (w / w) soybean lecithin (provided by Shiyang Trading Co., Ltd. Imported and sold by the company), 5% (w / w) tocopherol (imported and sold by Namyoung company) and 83% (w / w) glycerin fatty acid ester (Almax series, Yixinwei Co., Ltd.), followed by stirring at 800 rpm for 45 minutes at 50° C., thereby obtaining antioxidant composition 2 for oil.

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PUM

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Abstract

The present invention relates to: an antioxidant composition for an oil, comprising a water-soluble antioxidant ingredient-containing extract and a food emulsifier; a cooking oil containing the same;a method for preparing the composition; and a method for preparing the cooking oil.

Description

technical field [0001] The present invention relates to an antioxidant composition for oils, a process for its preparation, an edible oil comprising the same and a process for the preparation of said edible oil. Background technique [0002] In general, since the vegetable cooking oil used for frying in restaurants is reused many times, the mixture of animal fat and oil, water, impurities, fatty acids, etc. from chicken or other meats has the potential to become contaminated and acidified . As a result, the quality of fried food deteriorates due to discoloration, sour smell and generation of toxic substances. Therefore, the used cooking oil needs to be discarded and replaced after being used for a period of time. [0003] Cooking oil used for frying becomes unusable after being reused many times. This is because ingredients of food materials, seasonings, and salt dissolve in the oil and accelerate the acidification of the oil, thereby changing the color value of the oil a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/06A23D9/013
CPCA23D9/013C11B5/0085C11B5/0092A23D9/06
Inventor 李恩惠闵漌荣闵福基金澈进郑东澈
Owner CJ CHEILJEDANG CORP
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