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Title:
METHOD FOR IMPROVING UMAMI, RICH FLAVOR, AND AFTERTASTE OF DEEP-FRIED FOOD
Document Type and Number:
WIPO Patent Application WO/2021/230029
Kind Code:
A1
Abstract:
Provided is a method for improving the umami, rich flavor, and aftertaste of a deep-fried food. This invention is a method for improving the umami, rich/robust flavor, and aftertaste of a deep-fried food. In this method, a deep-fried food is cooked in an oil/fat composition that is characterized by containing rice germ oil and palm-based oil/fat but being free of partially hydrogenated oil/fat, and consequently the method improves the umami, rich flavor, and aftertaste of the deep-fried food. Preferably the rice germ oil content of the oil/fat composition is 0.5 to 10 mass%. Preferably the palm-based oil/fat has an iodine value of 30 to 70.

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Inventors:
TAKASAKI AYATO (JP)
SHIMIZU RINA (JP)
SEKIGUCHI TAKEHIKO (JP)
INOUE MASAMI (JP)
Application Number:
PCT/JP2021/016233
Publication Date:
November 18, 2021
Filing Date:
April 22, 2021
Export Citation:
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Assignee:
J OIL MILLS INC (JP)
International Classes:
A23L5/10; A21D13/60; A23D9/00
Foreign References:
JPH01262753A1989-10-19
JP5646036B12014-12-24
JP2010187562A2010-09-02
JP2011062160A2011-03-31
JP2016202118A2016-12-08
JPH07145373A1995-06-06
Attorney, Agent or Firm:
SATO & ASSOCIATES (JP)
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