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WO2021153310A1 - Amplificateur de gout salé ayant un produit de dégradation de caroténoïde en tant que principe actif - Google Patents

Amplificateur de gout salé ayant un produit de dégradation de caroténoïde en tant que principe actif Download PDF

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Publication number
WO2021153310A1
WO2021153310A1 PCT/JP2021/001463 JP2021001463W WO2021153310A1 WO 2021153310 A1 WO2021153310 A1 WO 2021153310A1 JP 2021001463 W JP2021001463 W JP 2021001463W WO 2021153310 A1 WO2021153310 A1 WO 2021153310A1
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WO
WIPO (PCT)
Prior art keywords
oil
carotenoid
fat
decomposition product
mass ppm
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/JP2021/001463
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English (en)
Japanese (ja)
Inventor
俊 松澤
隆宏 徳地
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J Oil Mills Inc
Original Assignee
J Oil Mills Inc
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Filing date
Publication date
Application filed by J Oil Mills Inc filed Critical J Oil Mills Inc
Priority to JP2021574646A priority Critical patent/JP7668235B2/ja
Publication of WO2021153310A1 publication Critical patent/WO2021153310A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes

Definitions

  • the present invention relates to a carotenoid decomposition product having an excellent effect of enhancing the saltiness of food and its use.
  • Patent Document 1 discloses a method for producing a food having an enhanced salty taste, which comprises adding a predetermined amount of arginine and / or a salt thereof, and gluconic acid and / or a salt thereof to a raw material. ..
  • An object of the present invention is to provide a material having an excellent effect of enhancing the saltiness of food.
  • the present inventors have found that the salty taste of food can be enhanced by using a carotenoid decomposition product, and completed the present invention. That is, the present invention is as follows. [1] A food salt enhancer containing a carotenoid decomposition product as an active ingredient. [2] The salty taste enhancer according to [1], wherein the carotenoid decomposition product is one or more decomposition products selected from the group consisting of carotene and xanthophyll.
  • a method for producing a saltiness enhancer for foods which comprises a step of oxidizing carotenoids in fats and oils to obtain carotenoid decomposition products.
  • the fat or oil is a fat or oil obtained by a step of adding a carotenoid to the raw material fat or oil.
  • the fat and oil is a palm-based fat and oil having a total content of ⁇ -carotene and ⁇ -carotene of 50 mass ppm or more and 2000 mass ppm or less.
  • a method for enhancing the saltiness of the food which comprises adding a carotenoid decomposition product to the food exhibiting a salty taste.
  • a method for producing a food product which comprises a step of adding a carotenoid decomposition product to a food product having a salty taste.
  • a composition with enhanced saltiness which comprises a salty component and a carotenoid decomposition product.
  • the present invention is a saltiness enhancer for foods containing a carotenoid decomposition product as an active ingredient.
  • the saltiness enhancer has a function of enhancing the saltiness of food.
  • the carotenoid decomposition product used in the present invention is a decomposition product of carotenoid.
  • the carotenoid include carotene such as ⁇ -carotene, ⁇ -carotene and lycopene; xanthophylls such as lutein, cantaxanthin, ⁇ -cryptoxanthin, astaxanthin, zeaxanthin, fucoxanthin, violaxanthin, lycopene, crosin and capsantin; , Bixin, norbicin, apocarotenoids such as crocetin and the like.
  • one or more selected from the group consisting of carotene and xanthophyll is preferable, and one or more selected from the group consisting of ⁇ -carotene, ⁇ -carotene and astaxanthin is more preferable.
  • ⁇ -carotene and astaxanthin are more preferably one or two selected from the group, and ⁇ -carotene is even more preferable.
  • the carotenoid decomposition product any edible pigment or the like approved and approved as a food additive can be more preferably used because its edible safety has been generally confirmed.
  • one type may be used alone, two or more types may be used in combination, or two or more types of carotenoids may be used in combination and decomposed in a mixed state.
  • the carotenoid decomposition product is not particularly limited, but it is preferably obtained by oxidizing the carotenoid in the fat and oil, and more preferably obtained by heat-oxidizing the carotenoid in the fat and oil.
  • the saltiness enhancer preferably has a content of 1 mass ppm or more and 40,000 mass ppm or less of the carotenoid decomposition product in terms of the amount of carotenoid in the state before decomposition, and is preferably 10 mass ppm or more and 30,000 mass ppm. It is more preferable that the content is as follows, and it is further preferable that the content is 30 mass ppm or more and 20000 mass ppm or less.
  • the amount of the salty taste enhancer of the present invention to be blended in food is not particularly limited, but if the carotenoid decomposition product is used as an index, the total content of the carotenoid and its decomposition product is the amount of the carotenoid before the decomposition step. It is preferable that the fat and oil composition containing the carotenoid decomposition product is contained in the food so that the amount converted to 1 ⁇ 10 -6 mass ppm or more and 10 mass ppm or less is 1 ⁇ 10 -5 mass ppm or more and 7 mass.
  • the carotenoid decomposition product contains the carotenoid decomposition product by appropriately adding to other appropriate edible fats and oils (hereinafter, also referred to as "fat and oil”) as long as the functionality of the food containing the desired salty component is not impaired. It may be a fat and oil composition.
  • Other edible oils and fats include soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, red flower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, palm oil and other vegetable oils, beef fat, and lard.
  • Examples thereof include animal fats and oils such as fats, chicken fats, fish oils and milk fats, medium-chain fatty acid triglycerides, and processed fats and oils obtained by subjecting these fats and oils to separation, hydrogenation, ester exchange and the like.
  • animal fats and oils such as fats, chicken fats, fish oils and milk fats, medium-chain fatty acid triglycerides, and processed fats and oils obtained by subjecting these fats and oils to separation, hydrogenation, ester exchange and the like.
  • these edible oils and fats one type may be used alone, or two or more types may be mixed.
  • one kind of carotenoid decomposition product may be contained alone in another edible fat and oil, or two or more kinds of carotenoid decomposition products may be used in combination.
  • the content is the total content of the two or more kinds.
  • the amount of the carotenoid decomposition product added to the edible oil / fat is 1 mass ppm or more and 40,000 mass ppm or less in terms of the amount of carotenoid in the state before decomposition, and is preferably 10 mass ppm or more and 30,000 mass ppm. It is more preferable that the content is as follows, and it is further preferable that the content is 30 mass ppm or more and 20000 mass ppm or less.
  • the present invention provides a method for producing a saltiness enhancer for foods, which comprises a step of oxidizing carotenoids in fats and oils to obtain carotenoid decomposition products.
  • the carotenoid decomposition product can be obtained by a predetermined heat treatment or the like, which is carried out while arbitrarily blowing oxygen (air). Further, a carotenoid decomposition product may be appropriately extracted or concentrated from the oil / fat composition containing the carotenoid-derived product.
  • the extraction and concentration methods are not particularly limited, and for example, an extraction method using an organic solvent, column chromatography, molecular distillation, or steam distillation can be adopted.
  • the fats and oils used in the oxidation treatment can be obtained by adding the carotenoids to the raw material fats and oils.
  • the raw material oil it is preferable to use one or more selected from the group consisting of medium-chain fatty acid triglyceride and vegetable oil, and one or two selected from the group consisting of medium-chain fatty acid triglyceride and rapeseed oil. Is more preferable, and it is further preferable to use a medium-chain fatty acid triglyceride.
  • the medium-chain fatty acid preferably has 6 to 12 carbon atoms, more preferably 8 to 10 carbon atoms.
  • the oil and fat used in the oxidation treatment preferably has an iodine value (hereinafter, also referred to as “IV”) of 0 or more and 140 or less, more preferably 0 or more and 130 or less, and 0 or more and 120 or less. Is even more preferable.
  • the content of carotenoids in the fats and oils used in the oxidation treatment is preferably 1 mass ppm or more and 40,000 mass ppm or less, and is preferably 10 mass ppm or more and 30,000 mass ppm or less. It is more preferable that the content is 30 mass ppm or more and 20000 mass ppm or less.
  • the fats and oils used in the oxidation treatment may be palm-based fats and oils in which the total content of ⁇ -carotene and ⁇ -carotene is 50 mass ppm or more and 2000 mass ppm or less.
  • the palm-based fat and oil used in the present invention may be any fat or oil obtained from the fruit of oil palm, and may be subjected to treatments such as molecular distillation, fractionation, degumming, deoxidation, decolorization, and deodorization.
  • the method of each treatment is not particularly limited, and a method usually used for processing / refining of fats and oils can be adopted.
  • the separation can be performed by solvent separation and low temperature filtration.
  • the total content of ⁇ -carotene and ⁇ -carotene contained in the palm-based fat and oil is preferably 50 mass ppm or more and 1000 mass ppm or less, more preferably 80 mass ppm or more and 500 mass ppm or less, 120 mass ppm or more. It is more preferably mass ppm or more and 500 mass ppm or less.
  • the palm-based fats and oils one type having a total content of ⁇ -carotene and ⁇ -carotene within the above range may be used alone, or two or more types may be used in combination and mixed so as to be within the above range. May be good.
  • the IV of the palm-based fats and oils is preferably 20 or more and 90 or less, more preferably 40 or more and 80 or less, and further preferably 50 or more and 70 or less.
  • the peroxide value of the palm-based fats and oils (hereinafter, also referred to as “POV”) is preferably oxidized to be 3 or more and 250 or less, and preferably 10 or more and 200 or less. It is more preferable to oxidize, more preferably 50 or more and 120 or less, and even more preferably 50 or more and 100 or less.
  • the palm-based fats and oils can be oxidized to obtain a POV in a predetermined range, but the method of oxidation is not particularly limited. By setting the POV within a predetermined range, carotenoids in the palm-based fats and oils can be decomposed.
  • the oxidation treatment is carried out by housing the container in an appropriate container such as a tank, and then heating means such as an electric heating type, an open flame burner type, a microwave type, a steam type, and a hot air type provided in the container. Therefore, it is preferable to carry out a predetermined heat treatment.
  • the conditions of the heat treatment may be appropriately set so that a desired amount of the result product (for example, carotenoid decomposition product) can be obtained.
  • the heating temperature is 50 ° C or higher and 220 ° C or lower, and the heating time is 0.1 hour or higher and 240 hours or lower. More typically, for example, the heating temperature is 60 ° C. or higher and 160 ° C. or lower, and the heating time is 1 hour or longer and 100 hours or lower.
  • the condition of the product of the heating temperature (° C.) and the heating time (hours) (hereinafter, also referred to as “temperature ⁇ time”) is typically, for example, heat treatment at 200 or more and 20000 or less, which is more typical.
  • heat treatment is carried out at 300 or more and 16000 or less, and more typically, heat treatment is carried out at 400 or more and 14000 or less, for example, and a desired amount of result product (for example, carotenoid decomposition product) is obtained. It may be set appropriately so that it can be used.
  • oxygen air
  • the oxygen source may be air or the like. This promotes the degradation of carotenoids.
  • the amount of oxygen supplied is preferably 0.001 to 2 L / min per 1 kg of fats and oils used in the oxidation treatment.
  • it is preferably 0.005 to 10 L / min, more preferably 0.01 to 5 L / min, per 1 kg of fats and oils used in the oxidation treatment.
  • the oxidized product containing the carotenoid decomposition product obtained as described above may be further mixed with other fats and oils to form a fats and oils composition.
  • the other fats and oils and their concentrations are as described above.
  • the saltiness of the food can be enhanced. More specifically, it is excellent in the effect of enhancing the saltiness of the salty component contained in food.
  • the effect of enhancing the saltiness of foods containing such a salty component can be objectively determined by, for example, a sensory evaluation by a professional panelist who satisfies a fair level.
  • the salty component to which the present invention is applied may be, for example, salt or the like, but is not particularly limited thereto.
  • sweet substances such as sugar, honey, maple syrup, erythritol, trehalose, and aspartame, and umami substances such as glutamic acid and inosinic acid may be contained.
  • the amount to be blended in food is not particularly limited, but if the carotenoid decomposition product is used as an index, the total content of the carotenoid and its decomposition product is 1 ⁇ as the amount converted to the carotenoid amount before the decomposition step. It is preferable that the fat and oil composition containing the carotenoid decomposition product is contained in the food so as to be 10-6 mass ppm or more and 10 mass ppm or less, and is contained so as to be 1 ⁇ 10-5 mass ppm or more and 7 mass ppm or less.
  • the food to which the present invention is applied is not particularly limited as long as it exhibits a salty taste due to the inclusion of a salty component or the like.
  • soups such as corn potage, foods containing fats and oils such as curry, dumplings and dumplings, and foods containing almost no fats and oils such as sushi soup, miso soup, consomme soup and Chinese soup can be mentioned.
  • liquid seasonings such as soy sauce and sauce, semi-solid seasonings such as miso, and powder seasonings such as powdered soup attached to instant noodles and the like.
  • the content of salt contained in the food is not particularly limited, but is, for example, 0.00001 to 10% by mass, preferably 0.00005 to 8% by mass.
  • the carotenoid decomposition product When used in the form of a salty taste enhancer for foods, it may be in a form that can be used in foods and that can keep the carotenoid decomposition product in a well-dispersed state or stable.
  • the pharmaceutical form There is no particular limitation on the pharmaceutical form.
  • it may be prepared into liquid fats and oils, margarine, fat spreads, shortenings, powdered fats and oils, etc., which are mainly composed of fats and oils, or a solution containing a small amount of fats and oils, by a pharmaceutical technique well known to those skilled in the art.
  • the oxidized product containing the carotenoid decomposition product and the oil / fat composition containing the carotenoid decomposition product may be used as it is as a form for using the carotenoid decomposition product for enhancing the saltiness of food.
  • a composition with enhanced saltiness may be prepared by including a carotenoid decomposition product in a salty component such as salt.
  • the composition can also be suitably used as a raw material for foods and seasonings.
  • the salty component to be contained in the composition those contained in the material such as foodstuff may be used together with the material, or may be extracted or refined.
  • the amount of the carotenoid decomposition product with respect to 1 part by mass of salt is 1 ⁇ 10-11 parts by mass or more and 1 ⁇ 10 ⁇ 2 parts by mass or less in terms of the amount of carotenoid before decomposition.
  • it is preferably 1 ⁇ 10 -10 parts by mass or more and 1 ⁇ 10 -3 parts by mass or less, more preferably 1 ⁇ 10 -9 parts by mass or more and 1 ⁇ 10 -4 parts by mass or less, and 1 ⁇ 10 -8 parts by mass or more. Even more preferably 1 ⁇ 10-5 parts by mass or less.
  • palm-based fats and oils, base oils and carotenoids used in this example are listed below, as well as a method for quantifying ⁇ -carotene, ⁇ -carotene and astaxanthin, measurement of peroxide value (POV), and iodine value (IV). ) Will be described.
  • the calibration curve is HPLC-analyzed at predetermined concentrations using ⁇ -carotene (model number 035-05531) and ⁇ -carotene (model number 035-17981) reagents (manufactured by Wako Pure Chemical Industries, Ltd.) as quantitative samples. It was created from the peak area when it was used in.
  • the main analysis conditions are shown below.
  • Quantification of astaxanthin The method for quantifying astaxanthin will be described below. Quantification was performed by HPLC analysis. Specifically, 2 g of carotenoids, edible fats and oils to which carotenoids have been added, or oxidized fats and oils compositions are weighed, measured up to 10 mL with acetone, dissolved and subjected to HPLC analysis, and the astaxanthin content is determined from the calibration curve. Quantified. The calibration curve was prepared from the peak area when astaxanthin (model number 600113) reagent (manufactured by MedKoo Biosciences) was used as a quantitative standard and subjected to HPLC analysis at each predetermined concentration. The main analysis conditions are shown below.
  • Mentsuyu Organic natural brewed soy sauce is used. No chemical seasoning added Mentsuyu (straight), manufactured by Kadoya Co., Ltd. (salt content 3.5% by mass) ⁇ Potage: "Kunol (R) Cup Soup” Potage, manufactured by Ajinomoto Co., Inc. (salt content 7.1% by mass) ⁇ Pasta: Ma Mar Spaghetti 1.6mm, manufactured by Nisshin Seifun Co., Ltd. (salt content 1.5% by mass) ⁇ Olive oil: FILIPPO BERIO (R) Extra Virgin Olive Oil, manufactured by J-Oil Mills Co., Ltd.
  • the method of sensory evaluation is described below.
  • the sensory evaluation was performed by a specialized panel of 3 to 5 people, and the evaluation was made based on the scores of 0, 1, 2, and 3 shown in the following criteria.
  • the median and average values were calculated from the evaluation values of each specialized panel.
  • Table 3 shows the red palm oil used, the contents of ⁇ -carotene and ⁇ -carotene in the red palm oil and their total contents, heat treatment conditions, ⁇ -carotene and ⁇ -carotene after heat treatment. The residual amount, the total residual amount thereof, the POV value measured before and after the heat treatment, and the temperature ⁇ time value are shown.
  • the red palm oil was heated at 120 ° C. for 5 hours and then further heated at 80 ° C. for 5 hours.
  • the content of ⁇ -carotene and ⁇ -carotene contained in palm-based fats and oils is reduced by heat treatment, and by heating for a longer period of time or raising the temperature, the palm-based fats and oils are contained. It was possible to decompose all of ⁇ -carotene and ⁇ -carotene. On the other hand, the value of POV increased due to the heat treatment.
  • the total residual amount of ⁇ -carotene and ⁇ -carotene in Example 3 was 265 mass ppm, whereas the total residual amount of ⁇ -carotene and ⁇ -carotene in Example 5 was 198 mass ppm.
  • ⁇ -carotene and ⁇ -carotene were promoted by increasing the value of temperature ⁇ time. Further, as seen in Examples 1, 2, 4, and 6, ⁇ -carotene and ⁇ -carotene in red palm oil could be decomposed by 99% or more when the value of temperature ⁇ time was 4000 or more.
  • the amount of carotenoid decomposition product with respect to 1 part by mass of salt was converted into the amount of carotenoid before decomposition. It was 1.6 to 5.3 ⁇ 10-7 parts by mass.
  • the powdered fat and oil of Example 7 containing the carotenoid decomposition product has an effect of enhancing the saltiness of the mentsuyu diluted solution as compared with the powdered fat and oil of Comparative Example 2 containing no carotenoid decomposition product. It became clear.
  • the fat and oil compositions containing the carotenoid decomposition products all had the effect of enhancing the salty taste on all the potages.
  • the effect of enhancing the salty taste was high.
  • the amount of carotenoid decomposition product with respect to 1 part by mass of salt was 2.6 ⁇ 10 -7 parts by mass in terms of the amount of carotenoid before decomposition.
  • the fat and oil composition containing the carotenoid decomposition product had an effect of enhancing the salty taste on pasta.
  • the amount of carotenoid decomposition product with respect to 1 part by mass of salt was 1.6 ⁇ 10-5 parts by mass in terms of the amount of carotenoid before decomposition. Met.
  • Example 9 the heat treatment was performed while blowing air at a predetermined amount (0.2 L / min). Further, one of the base oils not subjected to the heat treatment was used as a control in Comparative Example 3.
  • Table 10 the base oil used, the content of ⁇ -carotene or astaxanthin in the base oil, the heat treatment conditions, the residual amount of ⁇ -carotene or astaxanthin after the heat treatment, and the values of temperature ⁇ time are shown. show. For Examples 8, 12 and 13, the base oil was heated at 120 ° C. for 5 hours and then further heated at 80 ° C. for 5 hours.
  • the content of ⁇ -carotene or astaxanthin contained in the base oil is reduced by the heat treatment, and ⁇ -carotene in the base oil is increased by heating for a longer period of time or raising the temperature. Or all of astaxanthin could be degraded. Further, even in Example 9 in which air was not blown, all ⁇ -carotene in the base oil could be decomposed.
  • the edible oil / fat composition prepared above was contained in the formulation shown in Table 11 and prepared, and the diluted solution of soup stock was subjected to sensory evaluation in the same manner as in Test Example 1. Specifically, the effect of enhancing the salty taste when the obtained diluted solution of soup stock was eaten was controlled by adding an edible oil / fat composition containing one of the base oils not heat-treated as Comparative Example 3. Evaluated as. As shown in Table 11, the sensory evaluation was performed by a panel of three specialists.
  • the oil and fat compositions of Examples 10 and 13 containing the carotenoid decomposition product were contained as compared with the edible oil and fat composition containing one of the base oils not heat-treated as Comparative Example 3. It was clarified that the edible oil / fat composition has the effect of enhancing the saltiness of the mentsuyu diluted solution. Therefore, the oil and fat composition containing the carotenoid decomposition product prepared by adding carotenoid to the base oil and heat-treating exhibits the salty taste enhancing effect even if the content is reduced to 5 mass ppm in the mentsuyu diluted solution. It became clear.
  • the amount of carotenoid decomposition product with respect to 1 part by mass of salt was 1.5 ⁇ 10 ⁇ in terms of the amount of carotenoid before decomposition. It was 8 parts by mass.
  • Test Example 8 Evaluation by potage
  • the oil and fat compositions of Examples 9 and 13 prepared in Table 10 were added to rapeseed oil in an amount of 1% by mass to prepare an edible oil and fat composition, which was contained in a potage with the formulation shown in Table 13 in the same manner as in Test Example 1.
  • Sensory evaluation was performed by the method of. As shown in Table 13, the sensory evaluation was performed by a panel of three people, and instead of the control in Test Example 1, an edible oil / fat composition prepared by containing 1% by mass of Comparative Example 3 in Table 10 in rapeseed oil was used.
  • the potage of Preparation Example 8-1 containing was used as a control.
  • Example 6 7 mg of the fat and oil composition of Example 6 prepared in Table 3 was mixed with 50 g of salt to prepare a salt composition.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Polymers & Plastics (AREA)
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  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

La présente invention concerne un matériau ayant un excellent effet d'amplification de goût salé d'un produit alimentaire.　L'invention concerne en outre un amplificateur de goût salé pour un produit alimentaire, l'amplificateur de goût salé ayant un produit de dégradation de caroténoïde en tant que principe actif. Cet amplificateur de goût salé peut être préparé selon un procédé de production comprenant une étape d'obtention d'un produit de dégradation de caroténoïde par soumission d'un caroténoïde dans de l'huile ou de la matière grasse à un procédé d'oxydation. Le produit de dégradation de caroténoïde est de préférence un ou plusieurs produits de dégradation choisis dans le groupe constitué par les carotènes et les xanthophylles. L'amplificateur de goût salé est utilisé de manière optimale en tant que matériau pour améliorer le goût salé d'un produit alimentaire, ou similaire, qui contient un composant de sel.
PCT/JP2021/001463 2020-01-31 2021-01-18 Amplificateur de gout salé ayant un produit de dégradation de caroténoïde en tant que principe actif Ceased WO2021153310A1 (fr)

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JPS61212243A (ja) * 1985-03-18 1986-09-20 Q P Corp 抗酸化性食用油脂
JP2012514470A (ja) * 2009-01-08 2012-06-28 サイム ダービー リサーチ スンディリアン ブルハド 食用油の精製
JP2014007993A (ja) * 2012-06-29 2014-01-20 J-Oil Mills Inc 油脂組成物、それを利用した食品、油脂組成物の製造方法及び食用油脂の光劣化抑制方法
WO2019216757A1 (fr) * 2018-05-08 2019-11-14 Sime Darby Plantation Intellectual Property Sdn. Bhd. Appareil d'extraction d'huile intégré pour stériliser, digérer et presser des fruits égrapés de palmier à huile
WO2020090608A1 (fr) * 2018-10-31 2020-05-07 株式会社Ｊ－オイルミルズ Procédé de fabrication de composition de graisse, procédé de fabrication de composition de graisse alimentaire, procédé de fabrication d'aliment, procédé d'augmentation du goût sucré d'aliment, et composition pour augmentation du goût sucré d'aliment
WO2020090609A1 (fr) * 2018-10-31 2020-05-07 株式会社Ｊ－オイルミルズ Produit traité par oxydation de graisse de palme, procédé de fabrication de produit traité par oxydation, procédé d'augmentation du goût sucré d'aliment, et composition pour augmentation du goût sucré d'aliment
WO2020209158A1 (fr) * 2019-04-11 2020-10-15 株式会社Ｊ－オイルミルズ Agent améliorant la sensation d'huile/matière grasse pour aliments et procédé d'amélioration de la sensation d'huile/ matière grasse d'aliments

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5618542A (en) * 1979-07-23 1981-02-21 Ajinomoto Co Inc Preparation of edible oil
JPS61212243A (ja) * 1985-03-18 1986-09-20 Q P Corp 抗酸化性食用油脂
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