Title:
フライ調理用油脂組成物のアニシジン価上昇及びトコフェロール類減少の抑制方法
Document Type and Number:
Japanese Patent JP7222929
Kind Code:
B2
Abstract:
[Solution] The present invention provides a method for suppressing an increase in the anisidine value and a method for suppressing a decrease in the amount of tocopherols, the method comprising a step for adding a prepared oil to edible fats and oils, wherein the prepared oil is obtained through (1) a degumming step, (2) a neutralization step which may or may not be performed, (3) a bleaching step which may or may not be performed, and (4) a deodorizing step, which may or may not be performed, in this order, in the process of refining a crude oil obtained from an oil feedstock, and the absorbance difference, between the absorbance at a wavelength of 660 nm and the absorbance at a wavelength of 750 nm, of the prepared oil obtained from step (3) is at least 0.030 when isooctane is used as the control. The inhibitor for suppressing an increase in the anisidine value, and the inhibitor for suppressing a decrease in the amount of tocopherols are characterized by containing said prepared oil.
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Inventors:
Masayoshi Sakaino
Makita Adult
Ryuji Hori
Naoshi Arai
Ryo Okabe
Takashi Sano
Makita Adult
Ryuji Hori
Naoshi Arai
Ryo Okabe
Takashi Sano
Application Number:
JP2019569011A
Publication Date:
February 15, 2023
Filing Date:
January 21, 2019
Export Citation:
Assignee:
J-Oil Mills Co., Ltd.
International Classes:
A23D9/00; A23D9/02; C11B3/02; C11B3/10; C11B3/14
Domestic Patent References:
| JP2014005442A | ||||
| JP2015119728A |
Foreign References:
| WO2017164728A1 | ||||
| WO2015064569A1 |
Attorney, Agent or Firm:
Shinsuke Nakajima
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