MY189404A - Method for manufacturing flavor oil, method for manufacturing flavor oil mixture, method for manufacturing flavor-enriched food, and method for flavoring fat or oil - Google Patents
Method for manufacturing flavor oil, method for manufacturing flavor oil mixture, method for manufacturing flavor-enriched food, and method for flavoring fat or oilInfo
- Publication number
- MY189404A MY189404A MYPI2018704145A MYPI2018704145A MY189404A MY 189404 A MY189404 A MY 189404A MY PI2018704145 A MYPI2018704145 A MY PI2018704145A MY PI2018704145 A MYPI2018704145 A MY PI2018704145A MY 189404 A MY189404 A MY 189404A
- Authority
- MY
- Malaysia
- Prior art keywords
- oil
- flavor
- manufacturing
- manufacturing flavor
- fat
- Prior art date
Links
- 239000000796 flavoring agent Substances 0.000 title abstract 11
- 235000019634 flavors Nutrition 0.000 title abstract 9
- 238000000034 method Methods 0.000 title abstract 8
- 238000004519 manufacturing process Methods 0.000 title abstract 6
- 239000000203 mixture Substances 0.000 title abstract 2
- 235000014106 fortified food Nutrition 0.000 title 1
- 239000003995 emulsifying agent Substances 0.000 abstract 3
- -1 fatty acid ester Chemical class 0.000 abstract 2
- 235000013355 food flavoring agent Nutrition 0.000 abstract 2
- 239000011369 resultant mixture Substances 0.000 abstract 2
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 239000004205 dimethyl polysiloxane Substances 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 abstract 1
- 229920000223 polyglycerol Polymers 0.000 abstract 1
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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Provided are: a method for manufacturing a flavor oil whereby a flavor-improving effect can be easily achieved; a method for manufacturing a flavor oil mixture using the flavor oil; and a method for manufacturing a food using the flavor oil. Also provided is a method for flavoring a fat or oil whereby a flavor-improving effect can be easily achieved. A flavor oil having an enriched flavor is obtained by mixing a fat or oil with a flavoring agent and an emulsifier having an HLB value within the range of 5.3 to 17 and then heating the resultant mixture. It is preferred that the emulsifier is a polyglycerol fatty acid ester. It is also preferred that polydimethylsiloxane is further mixed, in addition to the fat or oil, the flavoring agent and the emulsifier having an HLB value within the range of 5.3 to 17, and the resultant mixture is heated.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016100752 | 2016-05-19 | ||
| PCT/JP2017/017669 WO2017199810A1 (en) | 2016-05-19 | 2017-05-10 | Method for manufacturing flavor oil, method for manufacturing flavor oil mixture, method for manufacturing flavor-enriched food, and method for flavoring fat or oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MY189404A true MY189404A (en) | 2022-02-09 |
Family
ID=60325861
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MYPI2018704145A MY189404A (en) | 2016-05-19 | 2017-05-10 | Method for manufacturing flavor oil, method for manufacturing flavor oil mixture, method for manufacturing flavor-enriched food, and method for flavoring fat or oil |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP6962910B2 (en) |
| MY (1) | MY189404A (en) |
| WO (1) | WO2017199810A1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6490289B1 (en) * | 2018-04-27 | 2019-03-27 | 日本水産株式会社 | How to protect the aroma of aqueous food |
| JP7407127B2 (en) * | 2018-12-18 | 2023-12-28 | 株式会社J-オイルミルズ | Method for suppressing flavor loss in flavored oil, agent for suppressing flavor loss in flavor oil, method for producing flavored oil with suppressed flavor loss, and method for producing food |
| CN114052090B (en) * | 2020-07-31 | 2024-06-21 | 丰益(上海)生物技术研发中心有限公司 | Strong-flavor soybean oil and preparation method and application thereof |
| US20220361509A1 (en) * | 2021-05-17 | 2022-11-17 | Lamb Weston, Inc. | Gluten-free flexible vegetable hash-based food product |
| JP2023166921A (en) * | 2022-05-10 | 2023-11-22 | ミヨシ油脂株式会社 | Method for producing flavor oil, and food and drink |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4169901A (en) * | 1978-03-01 | 1979-10-02 | The Procter & Gamble Company | Meaty-flavored deep-fat frying compositions |
| JPH1175690A (en) * | 1997-09-12 | 1999-03-23 | Lion Corp | Oil composition for boiled vegetables |
| DE19856441C5 (en) * | 1998-12-08 | 2004-11-18 | Robert Bosch Gmbh | Procedure for the transmission of short messages |
| JP3109068B2 (en) * | 1999-02-09 | 2000-11-13 | キユーピー株式会社 | Oil composition |
| JP4171136B2 (en) * | 1999-05-25 | 2008-10-22 | 株式会社J−オイルミルズ | Ingredients for fried cooked food and fried food |
| JP6097544B2 (en) * | 2012-12-12 | 2017-03-15 | 株式会社J−オイルミルズ | How to maintain the flavor of flavor oil |
| JP2016086690A (en) * | 2014-10-31 | 2016-05-23 | 阪本薬品工業株式会社 | Flavor oil |
| JP5779289B1 (en) * | 2015-02-20 | 2015-09-16 | 日本食研ホールディングス株式会社 | Edible oil sauce |
-
2017
- 2017-05-10 JP JP2018518239A patent/JP6962910B2/en active Active
- 2017-05-10 MY MYPI2018704145A patent/MY189404A/en unknown
- 2017-05-10 WO PCT/JP2017/017669 patent/WO2017199810A1/en not_active Ceased
Also Published As
| Publication number | Publication date |
|---|---|
| WO2017199810A1 (en) | 2017-11-23 |
| JP6962910B2 (en) | 2021-11-05 |
| JPWO2017199810A1 (en) | 2019-03-14 |
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