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Patent Searching and Data


Title:
METHOD FOR STABILIZING OIL OR FAT COMPOSITION FOR FRYING USE
Document Type and Number:
WIPO Patent Application WO/2019/151009
Kind Code:
A1
Abstract:
[Problem] To provide: a method for improving the stability of an oil or fat composition for frying use by preventing the discoloration of the oil or fat composition and also preventing the increase in an anisidine value and the decrease in the content of a tocopherol compound in the oil or fat composition when a food material is fried with the oil or fat composition; and a stabilizer for an oil or fat composition for frying use. [Solution] A method for stabilizing an oil or fat composition for frying use according to the present invention is characterized in that a chlorophyll compound is added at a concentration of 0.05 to 2 ppm by mass inclusive to an edible oil or fat. It is preferred that the chlorophyll compound is added in the form of a chlorophyll compound-rich solution having a chlorophyll compound concentration of 1 to 1,000 ppm by mass inclusive. A stabilizer for an oil or fat composition for frying use according to the present invention contains a chlorophyll compound as an active ingredient.

Inventors:
SAWARAGI Yosuke (INC. 8-1, Akashi-ch, Chuo-ku Tokyo 44, 〒1040044, JP)
HORI Ryuji (INC. 8-1, Akashi-ch, Chuo-ku Tokyo 44, 〒1040044, JP)
SAKAINO Masayoshi (INC. 8-1, Akashi-ch, Chuo-ku Tokyo 44, 〒1040044, JP)
MAKITA Naruto (INC. 8-1, Akashi-ch, Chuo-ku Tokyo 44, 〒1040044, JP)
ARAI Hisashi (INC. 8-1, Akashi-ch, Chuo-ku Tokyo 44, 〒1040044, JP)
TAKEUCHI Shigeo (INC. 8-1, Akashi-ch, Chuo-ku Tokyo 44, 〒1040044, JP)
Application Number:
JP2019/001619
Publication Date:
August 08, 2019
Filing Date:
January 21, 2019
Export Citation:
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Assignee:
J-OIL MILLS, INC. (8-1 Akashi-cho, Chuo-ku Tokyo, 44, 〒1040044, JP)
International Classes:
A23D9/00; A23D9/007; A23L5/10
Attorney, Agent or Firm:
NAKAJIMA Shinsuke (Nakajima IP Office, 10-5-605 Iwamotocho 2-chom, Chiyoda-ku Tokyo 32, 〒1010032, JP)
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