WO2016175175A1 - Composition d'huile et de matière grasse, produit alimentaire l'utilisant, et procédé de production de composition d'huile et de matière grasse - Google Patents

Composition d'huile et de matière grasse, produit alimentaire l'utilisant, et procédé de production de composition d'huile et de matière grasse Download PDF

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Publication number
WO2016175175A1
WO2016175175A1 PCT/JP2016/062927 JP2016062927W WO2016175175A1 WO 2016175175 A1 WO2016175175 A1 WO 2016175175A1 JP 2016062927 W JP2016062927 W JP 2016062927W WO 2016175175 A1 WO2016175175 A1 WO 2016175175A1
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WO
WIPO (PCT)
Prior art keywords
oil
fat composition
oils
fat
fats
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/JP2016/062927
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English (en)
Japanese (ja)
Inventor
洋介 矢島
松井　正行
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.)
Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
Original Assignee
Fuji Oil Holdings 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
Priority claimed from JP2015090542A external-priority patent/JP6844941B2/ja
Application filed by Fuji Oil Holdings Inc filed Critical Fuji Oil Holdings Inc
Publication of WO2016175175A1 publication Critical patent/WO2016175175A1/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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying

Definitions

  • the present invention relates to an oil / fat composition, a food using the same, and a method for producing the oil / fat composition, and more particularly, to an oil / fat composition capable of obtaining a good body taste, a food using the same, and a method for producing the oil / fat composition. .
  • General edible fats and oils refined by conventional methods are almost tasteless and odorless compared to special fats and oils such as sesame oil, olive oil or cocoa butter.
  • fats and oils called flavor oils or taste oils obtained by flavoring such edible fats and oils are known.
  • These fats and oils are produced by a special production method, for example, by adding musk, bonito, and garlic to oils that have been heated over high heat to sufficiently extract the extract.
  • Flavor oil is used for seasoning. It is usually used in small amounts for cooking, and is used differently from edible fats and oils that are used from the beginning of cooking to adjust the flavor of the dish.
  • Patent Documents 1 and 2 disclose a method for producing flavor oils by adding rice bran to oils and heating them.
  • Patent Document 3 discloses an oil and fat composition in which a rice bran-derived unsaponifiable matter is added to an oil and fat.
  • Patent document 4 contains sugar alcohol or / and polyglycerin and an emulsifier in edible fats and oils to prevent fried foods from softening and lowering the texture, maintaining the texture immediately after frying, and freezing.
  • An oil and fat composition for frying oil that can obtain deep-fried foods even when thawed is disclosed.
  • the fats and oils obtained by the methods of Patent Documents 1 to 3 have insufficient body taste, and the methods of Patent Documents 1 and 2 require the addition of a process of removing the added rice bran, and the process is complicated. It was. Although the fats and oils obtained by patent document 4 are specified about the food texture improvement of fried food, the flavor improvement effect is not disclosed.
  • An object of the present invention is to provide an oil and fat composition having an excellent good body taste by a simple method and a food having a good body taste by using the oil and fat composition.
  • an oil and fat composition containing a saccharide has a good body taste and completed the present invention.
  • the present invention (1) An oil and fat composition containing at least one saccharide selected from saccharides having 12 or less carbon atoms and sugar alcohols, (2) The oil and fat composition according to (1), wherein the sugar content is 2 to 1500 ppm by weight, (3) The oil or fat composition according to (1) or (2), wherein the saccharide is water-soluble, (4) The oil or fat composition according to any one of (1) to (3), wherein the sugar has 6 or less carbon atoms, (5) The oil or fat composition according to any one of (1) to (4), wherein the saccharide is inositol, (6) An oil and fat composition, wherein the inositol of (5) is a defatted rice bran-derived component, (7) The oil / fat composition according to any one of (1) to (6), which is for cooking by heating, (8) Cooked food containing the oil composition according to any one of (1) to (7), (9) The cooked food of (8) which is a snack or rice snack, (10) A method for improving the flavor of cooking oils or cooked
  • an oil and fat composition having a good body taste can be obtained, and by using such an oil and fat composition, a good body taste can be obtained without using rice oil or sesame oil which are oils and fats having a body taste.
  • the food which has can be provided. Or even if it reduces the compounding quantity of rice oil, sesame oil, etc., the fall of kokumi can be compensated for by using this oil-fat composition.
  • the foodstuff which has a more favorable kokumi taste can be provided by using the oil-fat composition of this invention and adding heat processing.
  • oils with low unsaturation and high oxidation stability such as palm oil, palm olein, hardened oil, etc.
  • a good kokumi with high oxidation stability such as palm oil, palm olein, hardened oil, etc.
  • the oil-and-fat composition which has can be obtained.
  • This oil and fat composition compensates for the shortcomings of rice oil and sesame oil, which have low oxidation stability. Therefore, the oil and fat composition can be used for new applications that could not be used because of their extended shelf life or low oxidation stability. It is also possible to expand.
  • the oil and fat composition of the present invention is not only a property of conventional rice oil and sesame oil, which is liquid at room temperature, but also a solid oil by appropriately selecting a base oil and fat. Or a semi-solid state, or by selecting an appropriate physical property according to the application, a good body taste can be imparted.
  • the saccharide used in the present invention is not particularly limited as long as it is selected from saccharides having 12 or less carbon atoms and sugar alcohols.
  • it is a water-soluble saccharide in that it can efficiently impart a good flavor, and it is a monosaccharide such as glucose, fructose, galactose, disaccharide maltose, sucrose, sugar alcohols erythritol, sorbitol, multi Toll and inositol can be exemplified. Two or more of these components may be mixed and used.
  • it is a saccharide having 6 or less carbon atoms, and can be exemplified by monosaccharides such as glucose, fructose, galactose, and sugar alcohols such as erythritol, sorbitol, and inositol, and a good body suitable for cooked food can be obtained. Most preferred is inositol.
  • inositol can be used regardless of the starting material.
  • examples include inositol derived from rice bran, corn, and synthesized.
  • it is derived from rice bran or corn, and more preferably derived from rice bran.
  • the oil and fat composition of the present invention contains a saccharide, and the saccharide content is preferably 2 ppm by weight to 1500 ppm by weight, more preferably 10 ppm by weight to 500 ppm by weight, and even more preferably 10 ppm by weight. 300 ppm by weight, most preferably 10 ppm to 150 ppm by weight. If it is less than 2 ppm by weight, the flavor improving effect becomes insufficient, which is not preferable. Even if it exceeds 1500 ppm by weight, the flavor improving effect may not be enhanced to the extent corresponding to the amount added, such being undesirable.
  • the oil and fat composition of the present invention is a state in which a saccharide is dispersed in an oil and fat, preferably in a homogeneously dispersed state, more preferably in a state in which the saccharide is water-soluble and more preferably dissolved in an aqueous solution.
  • the oil / fat composition of the present invention contains the saccharide, but may contain other additives for the purpose of imparting flavor.
  • other additives include components derived from rice crude oil and sesame crude oil.
  • Oil-soluble components and water-soluble components derived from rice crude oil and sesame crude oil can be used.
  • oil-soluble components include oryzanol.
  • various water-soluble components and oil-soluble components other than components derived from rice crude oil, rice bran, and defatted rice bran can be used.
  • the oil and fat composition of the present invention it is preferable to add a saccharide to an aqueous medium and add it to the oil and fat in a solution state in that the oil and fat composition can be efficiently and uniformly dispersed in the oil and fat.
  • a saccharide for example, in order to obtain an oil and fat composition containing inositol which is a saccharide, a prescribed amount of 1% inositol aqueous solution is added to fat and oil heated to 70 ° C., and 50 to 180 ° C. and 0.1 to 13 kPa are added.
  • An oil / fat composition containing inositol can be obtained by sufficiently dehydrating by treating for 15 minutes to 1 hour with stirring under reduced pressure conditions.
  • the oil and fat composition of the present invention may use an emulsifier in order to efficiently contain the active ingredient of the present invention.
  • the emulsifier is not particularly limited as long as it is an emulsifier having a W / O type emulsifying action, and polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and the like can be used.
  • polyglycerin condensed ricinoleic acid ester can be used.
  • the emulsifier content in the oil / fat composition is preferably 4 times or less, more preferably 3 times or less of the content of the defatted rice bran-derived component. If the emulsifier exceeds 4 times the saccharide content, it is not preferable because it is inefficient in comparison with the effect obtained. Moreover, since the unpleasant flavor derived from an emulsifier may be felt, it is not preferable.
  • the types of fats and oils that can be used in the fat and oil composition of the present invention are not particularly limited, but can be appropriately selected from edible fats and oils that are generally used. Soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, safflower oil, olive oil, sesame oil, sesame oil, grape seed oil, linseed oil, palm oil, palm oil, palm kernel oil, etc. Vegetable fats and oils such as beef tallow and pork fat may be exemplified, and if necessary, these may be a single processed fat or oil that has been subjected to separation, hydrogenation, transesterification, or a combination thereof. Preferred are soybean oil, rapeseed oil, corn oil, sunflower oil, and palm oil. Such processed fats and oils can also be used, or a combination thereof. A wide range of oils and fats from liquid oils to oils with high melting points can be applied.
  • the oil and fat composition of the present invention is characterized by having a good body taste.
  • the oil and fat composition of the present invention can be suitably used for uses in which rice oil or sesame oil is used, or foods in which rice oil or sesame oil is used, but is not limited to such uses and foods, and has a good flavor Or, it can be used in applications and foods of oil and fat compositions that require a rich taste.
  • Preferred foods are snacks and rice confections where good body taste is important, but margarine, shortening, kneading, etc. where good body taste is useful as a food feature are not limited, but the heating process It can be suitably used in foods that pass through.
  • heat cooking means cookies for kneading and baking the oil composition of the present invention into butter-like confectionery dough, and an oil composition on the food surface.
  • examples thereof include foods for oven frying that are sprayed and baked in an oven, frozen foods that contain an oil and fat composition in the food, and range up.
  • a well-known method can be used for the manufacturing method of the foodstuff using the oil-fat composition of this invention.
  • An example of a method for producing a potato chip, which is a snack, is to slice a potato thinly and then expose it to water to wash away the sugar on the surface.
  • tip which has a favorable rich taste is obtained by fully draining and frying for 2 minutes at 170 degreeC using the oil-fat composition of this invention.
  • glutinous rice and glutinous rice are fried using the oil and fat composition of the present invention, thereby having a good body taste.
  • Rice crackers such as hail and fried rice crackers can be obtained.
  • the flavor of food can be improved and a good body can be imparted.
  • the characteristic flavor derived from rice oil obtained by fried cooking using rice oil or edible fats and oils containing rice oil tends to be preferred.
  • this oil and fat composition even if the blending amount of rice oil is reduced or rice oil is not used, a good flavor is obtained.
  • Inositol (trade name: inositol (derived from rice bran), purity: 97% or more) manufactured by Tsukino Food Industry Co., Ltd. is added to water to prepare an aqueous solution containing 1% inositol.
  • a 1% inositol-containing aqueous solution was added to and mixed with 100 parts by weight of palm olein (Fuji Oil Co., Ltd., trade name: Univers 100N) heated to 50 ° C., and mixed at 60 ° C. and 1.6 kPa. Dehydration was performed for 30 minutes with stirring under a reduced pressure condition of (12 torr).
  • Oil Composition B Inositol (trade name: inositol (derived from rice bran), purity: 97% or more) manufactured by Tsukino Food Industry Co., Ltd. is added to water to prepare an aqueous solution containing 1% inositol. Next, 0.003 part of an emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.) is added to 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C.
  • an emulsifier Pumic Vitamin Co., Ltd.
  • Inositol (trade name: inositol (derived from rice bran), purity: 97% or more) manufactured by Tsukino Food Industry Co., Ltd. is added to water to prepare an aqueous solution containing 1% inositol.
  • 0.02 part of an emulsifier (Poem PR-100, manufactured by Riken Vitamin Co., Ltd.) is added to 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C., and 1% inositol is dissolved.
  • the fat and oil having an inositol content of 100 ppm by weight obtained by performing a dehydration treatment for 30 minutes with stirring under a reduced pressure condition of 50 ° C. and 1.6 kPa (12 torr) without adding other edible fats and oils.
  • the oil and fat composition C was used.
  • Inositol (trade name: inositol (derived from rice bran), purity: 97% or more) manufactured by Tsukino Food Industry Co., Ltd. is added to water to prepare an aqueous solution containing 1% inositol.
  • 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C. is dissolved by adding 0.06 part of an emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.), and 1% inositol.
  • the mixture was stirred for 10 minutes at 10,000 rpm with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). After that, the oil and fat having an inositol content of 300 ppm by weight obtained by dehydrating under stirring at 50 ° C. and 1.6 kPa (12 torr) for 30 minutes without adding other edible oils and fats.
  • the oil and fat composition D was used.
  • the fat and oil having a glucose content of 15 ppm by weight was obtained by performing a dehydration treatment for 30 minutes with stirring under reduced pressure conditions of 50 ° C. and 1.6 kPa (12 torr), and other edible fats and oils were not blended.
  • the oil and fat composition E was used.
  • dehydration treatment was performed for 30 minutes with stirring under reduced pressure conditions of 50 ° C. and 1.6 kPa (12 torr), and the fats and oils with a maltitol content of 15 ppm by weight were directly mixed with other edible fats and oils.
  • the oil and fat composition F was used.
  • Oil and Fat Composition G 75 parts of palm olein heated to 50 ° C. and 100 parts by weight of mixed oil of 25 parts of rice oil, 0.5 parts of rice bran-derived unsaponifiable matter (trade name: Lysterol ester, manufactured by Tsukino Food Industry Co., Ltd.) was added and used as an oil and fat composition G.
  • rice bran-derived unsaponifiable matter trade name: Lysterol ester, manufactured by Tsukino Food Industry Co., Ltd.
  • ⁇ Fat heat treatment method> Each oil and fat composition was heated at 180 ° C. for 1 hour.
  • Example 1 According to said heat processing method of fats and oils, fats and oils were heated using the fat and oil composition A, and evaluated according to the said evaluation method of fats and oils. The results are summarized in Table 1.
  • Example 2 According to said heat processing method of fats and oils, fats and oils were heated using the fat and oil composition B, and evaluated according to the said evaluation method of fats and oils. The results are summarized in Table 1.
  • Example 3 According to said heat processing method of fats and oils, fats and oils were heated using the fat and oil composition C, and evaluated according to the said evaluation method of fats and oils. The results are summarized in Table 1.
  • Comparative Example 1 (Consideration of Table 1) In Comparative Example 1, the body was weak and rejected. In Examples 1 to 6, a rich taste was imparted and passed. Of these, Examples 2 to 5 were more preferable. In Example 2 and Example 3, the body taste equivalent to Comparative Example 2 was obtained. Comparative Examples 3 and 4 were unacceptable.
  • Example 7 According to said potato chip preparation method, potato chips were prepared using oil composition A in frying oil, and evaluated according to the above evaluation method. The results are summarized in Table 2.
  • Example 8 In accordance with the potato chip preparation method described above, potato chips were prepared using the oil and fat composition B in the frying oil, and evaluated according to the evaluation method described above. The results are summarized in Table 2.
  • Example 9 According to the potato chip preparation method described above, potato chips were prepared using the oil / fat composition C as frying oil, and evaluated according to the evaluation method described above. The results are summarized in Table 2.
  • Example 10 According to said potato chip
  • Example 11 According to the potato chip preparation method described above, potato chips were prepared using the oil and fat composition E in the frying oil, and evaluated according to the evaluation method described above. The results are summarized in Table 2.
  • Example 12 In accordance with the potato chip preparation method described above, potato chips were prepared using the oil and fat composition F in frying oil, and evaluated according to the evaluation method described above. The results are summarized in Table 2.
  • Example 5 (Consideration of Table 2) In Comparative Example 5, the body was weak and rejected. In Examples 7 to 12, a rich taste was imparted and passed. Of these, Examples 8 to 10 were more preferable. In Example 8 and Example 9, the body taste equivalent to Comparative Example 6 was obtained. The comparative example 7 was disqualified.
  • the oil and fat having an inositol content of 15 ppm by weight obtained by performing a dehydration treatment for 30 minutes with stirring under a reduced pressure condition of 50 ° C. and 1.6 kPa (12 torr) without adding other edible oils and fats.
  • the oil and fat composition I was used.
  • the fat and oil having an inositol content of 100 ppm by weight obtained by performing a dehydration treatment for 30 minutes with stirring under a reduced pressure condition of 50 ° C. and 1.6 kPa (12 torr) without adding other edible fats and oils.
  • the oil and fat composition J was used.
  • the fat and oil having an inositol content of 100 ppm by weight obtained by performing a dehydration treatment for 30 minutes with stirring under a reduced pressure condition of 50 ° C. and 1.6 kPa (12 torr) without adding other edible fats and oils.
  • the oil and fat composition K was used.
  • Example 13 According to said heat processing method of fats and oils, fats and oils were heated using the fat and oil composition H, and evaluated according to the said evaluation method of fats and oils. The results are summarized in Table 3.
  • Example 14 In accordance with the heat treatment method for fats and oils, the fats and oils were heated using the fat and oil composition I, and evaluated according to the evaluation method for fats and oils. The results are summarized in Table 3.
  • Example 17 According to the potato chip preparation method described above, potato chips were prepared using the oil and fat composition H in frying oil, and evaluated according to the evaluation method described above. The results are summarized in Table 3.
  • Example 18 In accordance with the potato chip preparation method described above, potato chips were prepared using the oil composition I for frying oil, and evaluated according to the evaluation method described above. The results are summarized in Table 3.
  • Example 19 In accordance with the potato chip preparation method described above, potato chips were prepared using the oil composition J as frying oil, and evaluated according to the evaluation method described above. The results are summarized in Table 3.
  • Example 20 According to the potato chip preparation method described above, potato chips were prepared using the oil composition K as the frying oil, and evaluated according to the evaluation method described above. The results are summarized in Table 3.
  • an oil and fat composition having a good body taste can be obtained by a simple method, and a food having a good body taste can be provided by using such an oil and fat composition.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention vise à fournir, par un procédé simple, une composition d'huile et de matière grasse qui est excellente en termes de bonne saveur riche, et un produit alimentaire qui a une bonne saveur riche grâce à l'utilisation de la composition d'huile et de matière grasse. L'invention concerne une composition d'huile et de matière grasse contenant un ou plusieurs glucides choisis parmi des saccharides et des alcools de sucre ayant 12 carbones ou moins, la composition étant excellente en termes de bonne saveur riche. Un produit alimentaire ayant une bonne saveur riche peut être obtenu à l'aide de la composition d'huile et de matière grasse pour une cuisson à la chaleur.
PCT/JP2016/062927 2015-04-27 2016-04-25 Composition d'huile et de matière grasse, produit alimentaire l'utilisant, et procédé de production de composition d'huile et de matière grasse Ceased WO2016175175A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2015090542A JP6844941B2 (ja) 2015-04-27 2015-04-27 油脂組成物及びこれを使用した食品並びに油脂組成物の製造方法
JP2015-090542 2015-04-27
JP2015125612 2015-06-23
JP2015-125612 2015-06-23

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WO2016175175A1 true WO2016175175A1 (fr) 2016-11-03

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08131070A (ja) * 1994-11-02 1996-05-28 Tsukishima Shokuhin Kogyo Kk 揚げ油用油脂組成物
JPH1075795A (ja) * 1996-09-04 1998-03-24 Oji Koonsutaac Kk イノシトールの製造法
JP2011130717A (ja) * 2009-12-25 2011-07-07 Fuji Oil Co Ltd 焼成食品の焼き色調整できる乳化油脂組成物
JP2012143195A (ja) * 2011-01-13 2012-08-02 Q P Corp トースト用油脂食品
WO2012145339A2 (fr) * 2011-04-17 2012-10-26 Enviva Foods, Llc Aliments préparés ayant des acides gras polyinsaturés équilibrés en oméga-6/oméga-3 de haute efficacité

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08131070A (ja) * 1994-11-02 1996-05-28 Tsukishima Shokuhin Kogyo Kk 揚げ油用油脂組成物
JPH1075795A (ja) * 1996-09-04 1998-03-24 Oji Koonsutaac Kk イノシトールの製造法
JP2011130717A (ja) * 2009-12-25 2011-07-07 Fuji Oil Co Ltd 焼成食品の焼き色調整できる乳化油脂組成物
JP2012143195A (ja) * 2011-01-13 2012-08-02 Q P Corp トースト用油脂食品
WO2012145339A2 (fr) * 2011-04-17 2012-10-26 Enviva Foods, Llc Aliments préparés ayant des acides gras polyinsaturés équilibrés en oméga-6/oméga-3 de haute efficacité

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