OIL AND FAT COMPOSITION FOR DEEP FRYING

Title:

OIL AND FAT COMPOSITION FOR DEEP FRYING

Document Type and Number:

WIPO Patent Application WO/2011/122339

Kind Code:

A1

Abstract:

Provided is an oil and fat composition for deep frying, which can be used over a long period of time, wherein coloring and odor caused by heat when cooking with heat and an increase in the acid value can be inhibited. An oil and fat composition in which coloring and odor caused by heat and an increase in the acid value are inhibited can be obtained by including, in edible oil, 0.1ppm to 10ppm inclusive of phosphorus and 2ppm to 130ppm inclusive of ascorbic acid and/or an ascorbic acid derivative as ascorbic acid equivalent.

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Inventors:

NAKADA YUJI (JP)
MATSUMOTO SHOJI (JP)
INABA NAOKO (JP)
SAKAINO MASAYOSHI (JP)
KIMURA KO (JP)
SHIRAMASA HIROSHI (JP)

Application Number:

PCT/JP2011/056162

Publication Date:

October 06, 2011

Filing Date:

March 16, 2011

Export Citation:

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Assignee:

J OIL MILLS INC (JP)
NAKADA YUJI (JP)
MATSUMOTO SHOJI (JP)
INABA NAOKO (JP)
SAKAINO MASAYOSHI (JP)
KIMURA KO (JP)
SHIRAMASA HIROSHI (JP)

International Classes:

A23D9/00; A23L5/10; C11B5/00

Domestic Patent References:

WO2001096506A1

2001-12-20

Foreign References:

JP4159102B1	2008-10-01
JP2009533064A	2009-09-17
JPH0551593A	1993-03-02

Other References:

MANCINI-FILHO J. ET AL.: "Effects of Selected Chemical Treatments on Quality of Fats Used for Deep Frying", JAOCS, vol. 63, no. 11, 1986, pages 1452 - 1456

Attorney, Agent or Firm:

NAKAJIMA SHINSUKE (JP)
Shinsuke Nakajima (JP)

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