Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Oil-fat composition for heat cooking, manufacturing method thereof, and acid-value increase inhibitor for oil-fat composition for heat cooking

A composition and oil technology, applied in the direction of edible oil/fat, application, food science, etc., can solve the problem of not suppressing the rise of acid value, and achieve the effect of reducing the deterioration of oil and suppressing the rise of acid value

Active Publication Date: 2012-08-01
THE NISSHIN OILLIO GRP LTD
View PDF10 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] On the other hand, polyglycerol fatty acid esters are also used in fried oils, etc., for example, as described in Japanese Patent Application Laid-Open No. 2009-171987: by fractionating soft oil with palm with a certain fatty acid composition ratio Combination, it has the function of improving the food texture after cooking with oil, but there is no research on suppressing the increase of acid value during cooking with oil, etc.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Oil-fat composition for heat cooking, manufacturing method thereof, and acid-value increase inhibitor for oil-fat composition for heat cooking
  • Oil-fat composition for heat cooking, manufacturing method thereof, and acid-value increase inhibitor for oil-fat composition for heat cooking
  • Oil-fat composition for heat cooking, manufacturing method thereof, and acid-value increase inhibitor for oil-fat composition for heat cooking

Examples

Experimental program
Comparison scheme
Effect test

example

[0048] Hereinafter, the present invention will be specifically explained based on examples, but the present invention is not limited to these examples.

[0049] [Preparation of polyglycerin fatty acid ester]

[0050] Glycerin and sodium hydroxide were mixed, heated to 90°C, and dried under reduced pressure. Next, it is heated to 200 to 270°C, stirred and reacted, and then filtered to obtain polyglycerol. The degree of polymerization of polyglycerol can be measured by the hydroxyl value and calculated from the theoretical hydroxyl value of polyglycerol. This polyglycerol and the following fatty acids were mixed, sodium hydroxide was added as a catalyst, and they were reacted at 200° C. under nitrogen gas flow to obtain samples 1 to 6 whose specifications were changed as shown in Table 1. In addition, the amount of fatty acids in Table 1 is defined as the mass percentage in the constituent fatty acids.

[0051] [Table 1]

[0052]

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides an oil-fat composition for heat cooking capable of substantially reducing an increase in acid value thereof in heat cooking over a long period of time, a manufacturing method thereof, and an acid-value increase inhibitor for the oil-fat composition for heat cooking. The oil-fat composition is characterized in that the oil-fat composition contains, by mass, 0.01-2% of polyglycerol fatty acid ester, the average degree of polymerization of the polyglycerol that constitutes the polyglycerol fatty acid ester is 12-40, and the hydroxyl value is below 180.

Description

Technical field [0001] The present invention relates to an oil and fat composition for heating cooking, a method for producing the same, and an acid value increase inhibitor for an oil and fat composition for heating cooking Background technique [0002] In recent years, concerns about food quality have increased, and the edible fats and oils actually used in processed foods such as fried foods are no exception. Edible oils and fats are generally degraded by heat and light. At this time, hydrolytic degradation occurs due to the presence of moisture, or oxidative degradation due to the presence of oxygen, and the flavor or color tone is also degraded. Hydrolysis mainly affects the value of acid value, and oxidative degradation mainly affects the value of peroxide value. Therefore, acid value or peroxide value is used as a deterioration indicator of edible fats and oils. In particular, oil-cooked products such as fried, tempura, and tangyang contain a lot of water. Therefore, whe...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/013A23D9/04
Inventor 豊岛尊渡边隆英
Owner THE NISSHIN OILLIO GRP LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com