Title:
フライ調理用油脂組成物の安定化方法
Document Type and Number:
Japanese Patent JP7225128
Kind Code:
B2
Abstract:
[Problem] To provide: a method for improving the stability of an oil or fat composition for frying use by preventing the coloration 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:
Yosuke Sasaki
Ryuji Hori
Masayoshi Sakaino
Makita Adult
Naoshi Arai
Takeuchi Shigeo
Ryuji Hori
Masayoshi Sakaino
Makita Adult
Naoshi Arai
Takeuchi Shigeo
Application Number:
JP2019569012A
Publication Date:
February 20, 2023
Filing Date:
January 21, 2019
Export Citation:
Assignee:
J-Oil Mills Co., Ltd.
International Classes:
A23D9/00; A23D9/007; A23L5/10
Domestic Patent References:
| JP3133337A | ||||
| JP2004173614A | ||||
| JP2009050234A | ||||
| JP2011205924A | ||||
| JP2015084721A | ||||
| JP2015119728A |
Foreign References:
| US4283437 | ||||
| WO2015064569A1 |
Other References:
J. Am. Oil. Chem. Soc.,1986年,vol.63, no.9,pp.1185-1188
J. Oleo Sci.,2013年,vol.62, no.12,pp.981-987
J. Food Sci. Technol.,2017年,vol.54, no.8,pp.2464-2473
J. Oleo Sci.,2013年,vol.62, no.12,pp.981-987
J. Food Sci. Technol.,2017年,vol.54, no.8,pp.2464-2473
Attorney, Agent or Firm:
Shinsuke Nakajima