Title:
EDIBLE OIL/FAT COMPOSITION, METHOD FOR INHIBITING UNPLEASANT TASTE, UNPLEASANT TASTE INHIBITOR, AND METHOD FOR PRODUCING DEEP-FRIED FOOD
Document Type and Number:
WIPO Patent Application WO/2022/230737
Kind Code:
A1
Abstract:
The present invention reduces an unpleasant taste of food products prepared using an edible oil/fat composition containing chlorophylls. The edible oil/fat composition comprises: (A) chlorophylls including one or more types selected from the group consisting of chlorophyll a, pheophytin a, and pyropheophytin a; (B) a heat-processed oil/fat including one or more types selected from the group consisting of a first heated oil (b1), a roasted oil (b2), and a second heated oil (b3); and (C) an edible oil/fat. The first heated oil (b1) is obtained by subjecting, to a heating treatment, crude oil including one or more types selected from the group consisting of pressed oils from an oil/fat raw feedstock and extracted oils from the oil/fat raw feedstock, or an oil/fat that has been subjected to one or more processes during the process of refining the crude oil, the one or more processes being selected from the group consisting of a degumming process, a deoxidation process, and a decolorization process. The roasted oil (b2) is obtained by pressing or extracting oil from the roasted oil/fat feedstock, and the second heated oil (b3) is heated oil obtained by subjecting the oil/fat raw feedstock, or an oil/fat including a processed product of the oil/fat raw feedstock, to a heating treatment.
Inventors:
SAWARAGI YOSUKE (JP)
SEKIGUCHI TAKEHIKO (JP)
HARUGUCHI SHINSUKE (JP)
OBARA YUKIE (JP)
INOUE MASAMI (JP)
SEKIGUCHI TAKEHIKO (JP)
HARUGUCHI SHINSUKE (JP)
OBARA YUKIE (JP)
INOUE MASAMI (JP)
Application Number:
PCT/JP2022/018322
Publication Date:
November 03, 2022
Filing Date:
April 20, 2022
Export Citation:
Assignee:
J OIL MILLS INC (JP)
International Classes:
A23L35/00; A23D9/00; A23L5/10
Domestic Patent References:
| WO2019151009A1 | 2019-08-08 |
Foreign References:
| JP2007236206A | 2007-09-20 | |||
| JPH03133337A | 1991-06-06 |
Other References:
RABADÁN ADRIÁN; GALLARDO-GUERRERO LOURDES; GANDUL-ROJAS BEATRIZ; ÁLVAREZ-ORTÍ MANUEL; PARDO JOSÉ EMILIO: "Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil", FOOD CHEMISTRY, vol. 264, 4 May 2018 (2018-05-04), NL , pages 49 - 57, XP085402682, ISSN: 0308-8146, DOI: 10.1016/j.foodchem.2018.05.030
GOW-CHIN YEN: "Influence of seed roasting process on the changes in composition and quality of sesame (Sesame indicum) oil", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 50, no. 4, 1 January 1990 (1990-01-01), GB , pages 563 - 570, XP055394683, ISSN: 0022-5142, DOI: 10.1002/jsfa.2740500413
YASUSHI ENDO: "Minor components of edible oils and fats", OIL CHEMISTRY, vol. 39, no. 9, 20 September 1990 (1990-09-20), pages 7 - 13, XP055981391, ISSN: 0513-398X, DOI: 10.5650/jos1956.39.9_611
GOW-CHIN YEN: "Influence of seed roasting process on the changes in composition and quality of sesame (Sesame indicum) oil", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 50, no. 4, 1 January 1990 (1990-01-01), GB , pages 563 - 570, XP055394683, ISSN: 0022-5142, DOI: 10.1002/jsfa.2740500413
YASUSHI ENDO: "Minor components of edible oils and fats", OIL CHEMISTRY, vol. 39, no. 9, 20 September 1990 (1990-09-20), pages 7 - 13, XP055981391, ISSN: 0513-398X, DOI: 10.5650/jos1956.39.9_611
Attorney, Agent or Firm:
SATO & ASSOCIATES (JP)
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