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Oil composition for sauting and method for producing same

An oil and fat composition and oil technology, which are applied in the directions of edible oil/fat, food preparation, and application, and can solve problems such as undisclosed, reduced dosage or release effect, etc.

Inactive Publication Date: 2014-04-30
J OIL MILLS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, no matter which one, its use is limited, and when it is used as cooking oil, it does not disclose any information about the ability to reduce the amount or release effect, etc.

Method used

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  • Oil composition for sauting and method for producing same
  • Oil composition for sauting and method for producing same
  • Oil composition for sauting and method for producing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0033] Hereinafter, examples and comparative examples are given to illustrate the present invention in more detail, but the present invention is not limited thereto.

[0034] Use the following grease underneath.

[0035] Soybean oil (manufactured by J-oil mills Co., Ltd.)

[0036] Rapeseed oil (manufactured by J-oil mills Co., Ltd.)

[0037] Peanut oil (manufactured by J-oil mills Co., Ltd.)

[0038] In addition, the following lecithins and the like are used.

[0039] Paste lecithin (manufactured by J-oil mills Co., Ltd., trade name: AY lecithin)

[0040] PC content: 20% by weight

[0041] Fractionated lecithin (manufactured by Tsuji Oil Co., Ltd., trade name: SLP PC-35)

[0042] PC content: 35% by weight

[0043] Enzymatically decomposed lecithin (manufactured by Kao Corporation, trade name: Benecort (ベネコート) BMI40L)

[0044] PC content: 10% by weight

[0045] Sucrose fatty acid ester (manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name: RYOTO sucrose ester...

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PUM

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Abstract

The purpose of the present invention is to provide: an oil composition for sauting which has sufficient non-stick properties even when a small amount thereof is used; and a method for producing the same. The oil composition for sauting is characterized by containing lecithin in an amount not less than 0.05 wt% and not more that 5 wt%.

Description

technical field [0001] The invention relates to a cooking oil composition with excellent release properties and a preparation method thereof. Background technique [0002] Fat has the effect of preventing burning between ingredients and a frying pan, etc. However, grease alone is not enough to prevent scorching. Also, fats and oils are relatively high in calories, so it is desirable to reduce their usage. [0003] Patent Document 1 (Japanese Patent Application Laid-Open No. 2002-153209 ) discloses an oil and fat composition for cooking, which is formed by adding predetermined amounts of polyglycerol fatty acid ester, sucrose fatty acid ester, and lecithin to edible oil and fat. [0004] In addition, Patent Document 2 (Japanese Patent Application Laid-Open No. 5-41939) discloses a bright oil for bread containing monoglyceride acetate in edible liquid oil, lecithin and / or sucrose fatty acid ester. [0005] However, no matter which one, its use is limited, and when it is use...

Claims

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Application Information

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IPC IPC(8): A23D9/00A23L1/48A23L35/00
CPCA23D9/013
Inventor 藤原英记武波慎也今义润
Owner J OIL MILLS INC
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