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Fat and/or oil composition for heat cooking and method of preparing same, and method of preventing deterioration of fat and/or oil for heat cooking caused by heating

An oil and fat composition and oil technology, which can be applied in the directions of edible oil/fat, fat oil/fat refining, and fat oil/fat production, etc., can solve the problems of the flavor or appearance of cooking products, adverse effects, heavy burden, etc., and achieve inhibition of coloring and deterioration. Effect

Inactive Publication Date: 2018-04-06
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Commercial heating cooking oils used in supermarkets, restaurants, restaurants, etc. are mostly used in cooking a large amount of fried cooking products at high temperatures for a long time, so that the deterioration progresses rapidly, and it also affects the flavor or appearance of the cooking products. adverse effects
Therefore, it must be discarded or replaced in a short period of time, and the burden on the economy and the environment is large. Therefore, a technology for suppressing the deterioration of fats and oils for cooking is required

Method used

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  • Fat and/or oil composition for heat cooking and method of preparing same, and method of preventing deterioration of fat and/or oil for heat cooking caused by heating
  • Fat and/or oil composition for heat cooking and method of preparing same, and method of preventing deterioration of fat and/or oil for heat cooking caused by heating

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preparation example Construction

[0055]

[0056] The fats and oils used in the preparation method of the oil and fat composition for cooking according to the present invention, like general fats and oils, can be obtained by using crude oil pressed from seeds or fruits of plants, or animal materials as a starting material, and refined by refining to be prepared; the refining process is followed by a degumming process, a deacidification process, and a decolorization process according to needs, and then a deodorization process after a dewaxing process according to needs. The aforementioned degumming step, deacidification step, and dewaxing step can be appropriately selected according to the quality of the crude oil, which varies depending on the oil raw material before oil recovery.

[0057] In the preparation method of the present invention: in addition to the above-mentioned oil refining process, it also includes adding fatty acid monoglycerides and alkali metal-containing components to the refined oils and f...

Embodiment

[0070] Hereinafter, although this invention is demonstrated concretely based on an Example, this invention is not limited to these Examples.

[0071]

[0072] Fatty acids (78% by mass of oleic acid, 2% by mass of stearic acid, 11.3% by mass of linoleic acid, 2.3% by mass of palmitic acid) and glycerin were prepared in (1) catalyst-free, or (2) sodium hydroxide or (3) hydrogen The esterification reaction was carried out in the presence of potassium oxide to obtain fatty acid monoglyceride compositions 1-3 with the compositions shown in Table 1.

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PUM

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Abstract

A fat and / or oil composition for heat cooking and a method of preparing the same are provided, and a method of preventing deterioration of fat and / or oil for heat cooking caused by heating is also provided. The fat and / or oil composition includes: fat and / or oil; a fatty acid monoglyceride; and an alkali metal, wherein content of the fatty acid monoglyceride is from 0.01 to 1.0 mass %, and contentof the alkali metal is from 0.1 to 5.0 mass ppm. Also provided is a method of preventing deterioration of a fat and / or oil for heat cooking that is caused by heating, the method including: adding, tothe fat and / or oil for heat cooking, a fatty acid monoglyceride and an ingredient containing an alkali metal to yield a content of the fatty acid monoglyceride of from 0.01 to 1.0 mass % and a content of the alkali metal of from 0.1 to 5.0 mass ppm in the fat and / or oil.

Description

technical field [0001] The present invention relates to a cooking fat composition, a method for producing the same, and a method for suppressing deterioration of cooking fat due to heating. Background technique [0002] Commercial heating cooking oils used in supermarkets, restaurants, restaurants, etc. are mostly used in cooking a large amount of fried cooking products at high temperatures for a long time, so that the deterioration progresses rapidly, and it also affects the flavor or appearance of the cooking products. adverse effects. Therefore, it must be discarded or replaced in a short period of time, and the burden on the economy and the environment is large. Therefore, a technique for suppressing deterioration of fats and oils for cooking is required. [0003] As one of the indicators of the deterioration of fats and oils for heating and cooking due to heating, "acid value" which indirectly shows the amount of free fatty acids generated by hydrolysis or oxidation of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04C11B1/10C11B3/00A23D9/013C07F1/00
Inventor 村野贤博江尻丽子渡边隆英青柳宽司
Owner THE NISSHIN OILLIO GRP LTD