[go: up one dir, main page]

WO2009028175A1 - 加熱耐性に優れた揚げ物用油脂組成物の製造方法 - Google Patents

加熱耐性に優れた揚げ物用油脂組成物の製造方法 Download PDF

Info

Publication number
WO2009028175A1
WO2009028175A1 PCT/JP2008/002316 JP2008002316W WO2009028175A1 WO 2009028175 A1 WO2009028175 A1 WO 2009028175A1 JP 2008002316 W JP2008002316 W JP 2008002316W WO 2009028175 A1 WO2009028175 A1 WO 2009028175A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil composition
deep frying
fat
heating resistance
producing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2008/002316
Other languages
English (en)
French (fr)
Inventor
Yuzo Yamada
Takehiko Sekiguchi
Keiko Awae
Masami Inoue
Shouji Matsumoto
Hiroshi Shiramasa
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
J Oil Mills Inc
Original Assignee
J Oil Mills Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by J Oil Mills Inc filed Critical J Oil Mills Inc
Priority to EP08828152A priority Critical patent/EP2183978A1/en
Priority to US12/674,931 priority patent/US8241695B2/en
Priority to CA2697975A priority patent/CA2697975A1/en
Priority to KR1020107006735A priority patent/KR101510712B1/ko
Priority to CN200880104876.3A priority patent/CN101854807B/zh
Publication of WO2009028175A1 publication Critical patent/WO2009028175A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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 OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Edible Oils And Fats (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Cosmetics (AREA)

Abstract

加熱時に起こる着色および加熱臭を長期にわたって抑制し、かつ風味の優れた揚げ物用油脂組成物の製造方法を提供する。本発明の製造方法は、精製された食用油脂に、原油および中間的油脂から選ばれる少なくとも一種のリン由来成分をリン分が０．１～５．０ｐｐｍとなるように添加することを特徴とする。
PCT/JP2008/002316 2007-08-29 2008-08-27 加熱耐性に優れた揚げ物用油脂組成物の製造方法 Ceased WO2009028175A1 (ja)

Priority Applications (5)

Application Number Priority Date Filing Date Title
EP08828152A EP2183978A1 (en) 2007-08-29 2008-08-27 Method for producing fat and oil composition for deep frying having excellent heating resistance
US12/674,931 US8241695B2 (en) 2007-08-29 2008-08-27 Process for producing fat and oil composition for deep-frying with superior heat stability
CA2697975A CA2697975A1 (en) 2007-08-29 2008-08-27 Process for producing fat and oil composition for deep-frying with superior heat stability
KR1020107006735A KR101510712B1 (ko) 2007-08-29 2008-08-27 가열내성이 우수한 튀김용 유지 조성물의 제조방법
CN200880104876.3A CN101854807B (zh) 2007-08-29 2008-08-27 制备具有良好热稳定性油炸用油脂组合物的方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007-222166 2007-08-29
JP2007222166A JP4095111B1 (ja) 2007-08-29 2007-08-29 加熱耐性に優れた揚げ物用油脂組成物の製造方法

Publications (1)

Publication Number Publication Date
WO2009028175A1 true WO2009028175A1 (ja) 2009-03-05

Family

ID=39560808

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/002316 Ceased WO2009028175A1 (ja) 2007-08-29 2008-08-27 加熱耐性に優れた揚げ物用油脂組成物の製造方法

Country Status (7)

Country Link
US (1) US8241695B2 (ja)
EP (1) EP2183978A1 (ja)
JP (1) JP4095111B1 (ja)
KR (1) KR101510712B1 (ja)
CN (1) CN101854807B (ja)
CA (1) CA2697975A1 (ja)
WO (1) WO2009028175A1 (ja)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012035901A1 (ja) * 2010-09-14 2012-03-22 株式会社Ｊ－オイルミルズ 油脂組成物の製造方法

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5233591B2 (ja) * 2008-10-31 2013-07-10 不二製油株式会社 加熱調理用油脂
JP4713673B1 (ja) * 2010-03-29 2011-06-29 株式会社Ｊ−オイルミルズ 揚げ物用油脂組成物
JP6125819B2 (ja) * 2012-05-15 2017-05-10 日清オイリオグループ株式会社 食用油脂
JP6184687B2 (ja) * 2012-12-12 2017-08-23 日清オイリオグループ株式会社 油脂含有食品
JP6112848B2 (ja) * 2012-12-14 2017-04-12 日清オイリオグループ株式会社 油脂含有食品
JP6366258B2 (ja) * 2013-11-15 2018-08-01 日清オイリオグループ株式会社 肉加工食品
JP6774703B2 (ja) * 2014-12-26 2020-10-28 花王株式会社 油脂組成物
JP6572046B2 (ja) * 2015-08-03 2019-09-04 日清オイリオグループ株式会社 食用油脂組成物及びその製造方法並びに加熱調理品の製造方法
MY194302A (en) 2016-03-22 2022-11-27 Sime Darby Plantation Sdn Bhd Process for producing a heat stable edible oil and/or fat composition
JP6986886B2 (ja) * 2017-07-25 2021-12-22 株式会社Ｊ−オイルミルズ 油脂組成物の明所臭抑制方法
JP7102110B2 (ja) * 2017-07-30 2022-07-19 株式会社Ｊ－オイルミルズ 吸油低減剤、吸油低減方法および揚げ物用油脂組成物
TWI788507B (zh) * 2018-01-31 2023-01-01 日商Ｊ 制油股份有限公司 油炸調理用油脂組成物之著色的抑制方法
TWI766142B (zh) * 2018-01-31 2022-06-01 日商Ｊ 制油股份有限公司 油炸調理用油脂組成物之安定化方法
JP7368079B2 (ja) * 2018-07-04 2023-10-24 日清オイリオグループ株式会社 加熱用油脂組成物、加熱用油脂組成物の製造方法、油脂組成物の加熱による劣化を抑制する方法
JP7157599B2 (ja) * 2018-09-05 2022-10-20 株式会社Ｊ－オイルミルズ 食品用コーティング剤および食品の外観を維持する方法
JP7214310B2 (ja) * 2018-10-30 2023-01-30 日清オイリオグループ株式会社 加熱調理用油脂組成物およびその製造方法
TW202045018A (zh) * 2019-02-13 2020-12-16 日商Ｊ 制油股份有限公司 油炸調理用油脂組成物的著色抑制方法、油炸調理用油脂組成物的製造方法及著色抑制劑
KR102379302B1 (ko) 2019-09-18 2022-03-29 주식회사 사조대림 고온 튀김용 유지조성물 및 그의 제조방법
JP7388857B2 (ja) * 2019-09-24 2023-11-29 理研ビタミン株式会社 油脂粉末
US20240081361A1 (en) * 2021-01-27 2024-03-14 J-Oil Mills, Inc. Coloration inhibitor, method for producing coloration inhibitor, edible oil and fat composition, and method for inhibiting coloration of food product
WO2022270388A1 (ja) * 2021-06-25 2022-12-29 株式会社Ｊ－オイルミルズ 食用油脂組成物の再生方法

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58194994A (ja) 1982-05-10 1983-11-14 リノ−ル油脂株式会社 粗製グリセリド油組成物の精製方法
JPS6239684A (ja) * 1985-08-12 1987-02-20 House Food Ind Co Ltd 酸化防止用組成物
JPH05176687A (ja) * 1991-12-31 1993-07-20 Honen Corp レシチンの改質方法及び該レシチンを含む食用油脂組成物
JPH05227897A (ja) * 1992-02-21 1993-09-07 Honen Corp レシチン及び該レシチンを含む食用油脂組成物
JPH06153794A (ja) * 1992-11-20 1994-06-03 Kao Corp 加熱調理用油脂組成物
JPH09157687A (ja) 1995-12-08 1997-06-17 Showa Sangyo Co Ltd ラジカル捕捉能を有する植物油組成物並びにこれを有効成分とするラジカル捕捉剤
JPH11131089A (ja) * 1996-12-26 1999-05-18 Sankyo Co Ltd 油脂の精製方法
JPH11243857A (ja) * 1998-03-03 1999-09-14 Kao Corp 揚げ物及びショートニング
JP2001335795A (ja) * 2000-05-26 2001-12-04 Kao Corp 液状油脂組成物
JP2002291408A (ja) * 2001-03-30 2002-10-08 Yoshihara Oil Mill Ltd 食用油
JP2006121990A (ja) 2004-10-29 2006-05-18 Kaneka Corp リン脂質含有油脂及びリン脂質含有油脂を利用した油脂加工食品

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4528201A (en) * 1983-06-20 1985-07-09 The Procter & Gamble Co. Alkali-treated lecithin in fats
US4524085A (en) * 1983-11-14 1985-06-18 The Procter & Gamble Company Lecithin containing cooking fats with reduced thermal discoloration
US4608264A (en) * 1984-01-30 1986-08-26 Frito-Lay, Inc. Pretreatment of fried food products with oil containing emulsifiers
US4560569A (en) * 1984-02-24 1985-12-24 Frito-Lay, Inc. Formulation of dough-based fried snack foods
WO2001096506A1 (fr) * 2000-06-12 2001-12-20 Fuji Oil Company, Limited Procede servant a produire de la graisse
JP2002153209A (ja) * 2000-11-21 2002-05-28 Honen Corp 炊飯用油脂組成物
ES2259045T3 (es) * 2000-12-21 2006-09-16 Unilever N.V. Composicion alimentaria adecuada para fritura superficial que comprende lecitina de girasol.
JP3946086B2 (ja) * 2002-05-23 2007-07-18 株式会社Ｊ−オイルミルズ 炊飯用油脂組成物
JP4516897B2 (ja) 2005-07-07 2010-08-04 日清オイリオグループ株式会社 食用油脂の製造方法および食用油脂
US20080008787A1 (en) * 2006-07-06 2008-01-10 Kincs Frank R Methods of frying food using low-linolenic-acid soybean oil

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58194994A (ja) 1982-05-10 1983-11-14 リノ−ル油脂株式会社 粗製グリセリド油組成物の精製方法
JPS6239684A (ja) * 1985-08-12 1987-02-20 House Food Ind Co Ltd 酸化防止用組成物
JPH05176687A (ja) * 1991-12-31 1993-07-20 Honen Corp レシチンの改質方法及び該レシチンを含む食用油脂組成物
JPH05227897A (ja) * 1992-02-21 1993-09-07 Honen Corp レシチン及び該レシチンを含む食用油脂組成物
JPH06153794A (ja) * 1992-11-20 1994-06-03 Kao Corp 加熱調理用油脂組成物
JPH09157687A (ja) 1995-12-08 1997-06-17 Showa Sangyo Co Ltd ラジカル捕捉能を有する植物油組成物並びにこれを有効成分とするラジカル捕捉剤
JPH11131089A (ja) * 1996-12-26 1999-05-18 Sankyo Co Ltd 油脂の精製方法
JPH11243857A (ja) * 1998-03-03 1999-09-14 Kao Corp 揚げ物及びショートニング
JP2001335795A (ja) * 2000-05-26 2001-12-04 Kao Corp 液状油脂組成物
JP2002291408A (ja) * 2001-03-30 2002-10-08 Yoshihara Oil Mill Ltd 食用油
JP2006121990A (ja) 2004-10-29 2006-05-18 Kaneka Corp リン脂質含有油脂及びリン脂質含有油脂を利用した油脂加工食品

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012035901A1 (ja) * 2010-09-14 2012-03-22 株式会社Ｊ－オイルミルズ 油脂組成物の製造方法
JP4931095B1 (ja) * 2010-09-14 2012-05-16 株式会社Ｊ−オイルミルズ 油脂組成物の製造方法

Also Published As

Publication number Publication date
CN101854807A (zh) 2010-10-06
JP2009050234A (ja) 2009-03-12
US8241695B2 (en) 2012-08-14
JP4095111B1 (ja) 2008-06-04
EP2183978A1 (en) 2010-05-12
KR101510712B1 (ko) 2015-04-10
KR20100057076A (ko) 2010-05-28
CA2697975A1 (en) 2009-03-05
CN101854807B (zh) 2015-05-13
US20110059222A1 (en) 2011-03-10

Similar Documents

Publication Publication Date Title
WO2009028175A1 (ja) 加熱耐性に優れた揚げ物用油脂組成物の製造方法
EP2060187A4 (en) OIL OR FAT FOOD MATERIAL, METHOD FOR THE PRODUCTION THEREOF, AND COMPOSITION BASED ON OIL OR FAT CONTAINING CHOCOLATE
WO2008003538A3 (en) Low- fat, water- in-oil confectionery emulsion
MX335992B (es) Composiciones de grasa solida que contiene un acido graso poliinsaturado y usos y produccion de las mismas.
WO2011002275A8 (en) Process for manufacturing palm oil fractions containing virtually no 3-monochloropropanediol fatty acid esters
WO2011002802A3 (en) Omega-3 fatty acid enriched baked foods and bar compositions
IN2012DN00608A (ja)
WO2008094434A3 (en) Compositions comprising wheat protein isolate and related methods
DK2162011T3 (da) Vegetabilsk fedtblanding og fødevarer indeholdende en sådan fedtblanding
MY148868A (en) Fat and oil compositions for improving texture
MY153176A (en) Body taste improver comprising long-chain highly unsaturated fatty acid and/or its ester
PL1830657T3 (pl) Sposób wytwarzania frakcji kompozycji mlecznej
WO2009069114A3 (en) Composition for protecting meat or fish
MY205139A (en) 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
WO2008047012A3 (fr) Substitut de matiere grasse animale
WO2010072959A3 (fr) Composition épilatoire à base de corps gras végétaux dérivés de riz, et son procédé de préparation
MY150906A (en) An additive for edible oil composition
WO2009037398A3 (fr) Composition aiimentaire pour ameliorer la digestibilite des lipides alimentaires
ATE548440T1 (de) Verfahren zur herstellung von verzehrbarem öl
WO2007133081A3 (en) Method for reducing the oil uptake in fried foodstuffs
PH12020500178A1 (en) Heating-odorsuppressing agent for cooking oil or fat composition, method for suppressing heating odor in cooking oil or fat composition, and method for producing cooking oil or fat composition
WO2008024907A3 (en) Baked fruit filled bar fortified with omega-3 fatty acids and process for making same
PL1688044T3 (pl) Podobny do masła nabiałowy produkt do smarowania i sposób jego wytwarzania
WO2008046168A3 (en) Triglyceridic nature oil with improved nutritional properties and process for the preparation thereof
MX2009014014A (es) Recubrimiento.

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 200880104876.3

Country of ref document: CN

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 08828152

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2008828152

Country of ref document: EP

WWE Wipo information: entry into national phase

Ref document number: 883/CHENP/2010

Country of ref document: IN

WWE Wipo information: entry into national phase

Ref document number: 12674931

Country of ref document: US

WWE Wipo information: entry into national phase

Ref document number: 2697975

Country of ref document: CA

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 20107006735

Country of ref document: KR

Kind code of ref document: A