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Title:
油脂の製造法
Document Type and Number:
Japanese Patent JP5168749
Kind Code:
B2
Abstract:
A process in which an organic acid sparingly soluble in fats, such as ascorbic acid, is easily incorporated into a fat; a fat for deep frying which is reduced in odor emission upon heating and in the odor of fried foods caused by thermal deterioration; and a fat for stir-frying which is free from scorching and has excellent release properties and a satisfactory flavor. An organic acid in an aqueous solution form is added to a fat and this mixture is dehydrated at 50 to 180 DEG C and a reduced pressure of 0.5 to 100 Torr. A lecithin is further added thereto. Thus, a fat for stir-frying is obtained which is free from the lecithin odor.

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Inventors:
Junichi Tamura
Atsushi Nago
Hideki Komai
Application Number:
JP2002510626A
Publication Date:
March 27, 2013
Filing Date:
June 08, 2001
Export Citation:
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Assignee:
FUJI OIL CO.,LTD.
International Classes:
C11B3/00; A23D9/00; A23D9/007; A23D9/02; A23D9/04; C11B5/00
Domestic Patent References:
JPH11188256A1999-07-13
JPH09235584A1997-09-09
JP2001164286A2001-06-19
JPH10330747A1998-12-15
JPS5968398A1984-04-18
JPH024899A1990-01-09
JPH05140584A1993-06-08
JPH05509115A1993-12-16
Other References:
新版　油脂製品の知識, JPN6012009665, 1993, pages 94 - 147, ISSN: 0002155999
ＦＯＯＤ　ＯＩＬＳ　ＡＮＤ　ＴＨＥＩＲ　ＵＳＥＳ, JPN7012000690, 1970, pages 56 - 58, ISSN: 0002156000
油化学, vol. 14(12), JPN6012009663, 1965, pages 692 - 697, ISSN: 0002156001
Attorney, Agent or Firm:
Aoyama Aoi
Mitsuo Tanaka



 
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