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Title:
FAT COMPOSITION FOR COOKING, COOKED FOOD PRODUCT, METHOD FOR REDUCING OILINESS FROM COOKED FOOD PRODUCT AND METHOD FOR IMPARTING FRAGRANCE TO COOKED FOOD PRODUCT
Document Type and Number:
Japanese Patent JP2023119550
Kind Code:
A
Abstract:
To provide a fat composition for cooking capable of improving a taste of a cooked food product cooked therewith.SOLUTION: Oiliness can be reduced in a cooked food product cooked with a fat composition for cooking including 0.1 to 15 mass% of a soybean hypocotyl oil. Also, fragrance can be imparted to a cooked food product cooked with a fat composition for cooking including 0.5 to 15 mass% of the soybean hypocotyl oil.SELECTED DRAWING: None

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Inventors:
OKAMOTO HIROKI
MATSUMOTO SHOJI
INOUE YOSHIMI
Application Number:
JP2022132152A
Publication Date:
August 28, 2023
Filing Date:
August 23, 2022
Export Citation:
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Assignee:
J OIL MILLS INC
International Classes:
A23D9/00; A23L5/10; A23L35/00



 
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