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WO2001096506A1 - Procede servant a produire de la graisse - Google Patents

Procede servant a produire de la graisse Download PDF

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Publication number
WO2001096506A1
WO2001096506A1 PCT/JP2001/004880 JP0104880W WO0196506A1 WO 2001096506 A1 WO2001096506 A1 WO 2001096506A1 JP 0104880 W JP0104880 W JP 0104880W WO 0196506 A1 WO0196506 A1 WO 0196506A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
fats
ascorbic acid
oils
fat
Prior art date
Application number
PCT/JP2001/004880
Other languages
English (en)
Japanese (ja)
Inventor
Junichi Tamura
Atsushi Nago
Hideki Komai
Original Assignee
Fuji Oil Company, Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Company, Limited filed Critical Fuji Oil Company, Limited
Priority to JP2002510626A priority Critical patent/JP5168749B2/ja
Publication of WO2001096506A1 publication Critical patent/WO2001096506A1/fr

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up

Definitions

  • the present invention relates to a method for producing fats and oils, and more particularly to frying fats and oils having improved heat odor and heat deterioration odor and frying fats and oils having improved lecithin odor.
  • ascorbic acid is a synergist with excellent antioxidant properties.
  • P.68 describes ascorbic acid as follows: "Ascorbic acid is mentioned above. Judging from the poor solubility in oil, the tendency to cause thermal decomposition, and the fact that little chelating effect can be expected for metals, it is not suitable for preventing the oxidation of frying oil in liquid vegetable oils and the like. Care must be taken in such cases, as they may act as pro-oxidants. "Ascorbic acid is mentioned above. Judging from the poor solubility in oil, the tendency to cause thermal decomposition, and the fact that little chelating effect can be expected for metals, it is not suitable for preventing the oxidation of frying oil in liquid vegetable oils and the like. Care must be taken in such cases, as they may act as pro-oxidants. "
  • lecithin has a unique flavor, which increases the flavor applied when heated and adversely affects the flavor of the product, limiting its use.
  • lecithin can be treated with enzymes or purified to high purity. There have been proposals such as separation and fractionation, but in all cases, the cost will be significantly higher than that of crude lecithin. Disclosure of the invention
  • An object of the present invention is to make a fat and oil easily contain an oil or fat insoluble organic acid such as ascorbic acid, to improve the heating odor of the frying fat, and to improve the heat deterioration odor of the frying product.
  • Another object of the present invention is to provide a stir-fat with improved lecithin odor.
  • the present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, at least one organic acid selected from ascorbic acid, erythorbic acid, and linoleic acid in the form of an aqueous solution.
  • Ascorbic acid is easily oxidized and thermally decomposed in water in terms of its tendency to thermally decompose, but surprisingly, it was found that ascorbic acid can stably exist in non-aqueous fats and oils. It has been confirmed that it can be used as an antioxidant.
  • At least one organic acid selected from ascorbic acid, erythorbic acid and linoleic acid is added to oils and fats in the form of an aqueous solution at 50 to 180 ° C.
  • a method for producing fats and oils which is characterized by dehydration under reduced pressure of 5 to 100 Torr, and fats and oils for frying produced by the method, and further adding lecithin to the fats and oils.
  • the organic acid used in the present invention is preferably ascorbic acid, erythorbic acid, or linoleic acid. These organic acids may be those commonly used for foods and pharmaceuticals or may be used alone. However, two or more kinds may be used in combination.
  • the amount of the organic acid is preferably 2 to 28 ppm in the fat or oil. If the amount of the organic acid is less than 2 ppm, the expected effect cannot be obtained. Also, if an attempt is made to add an amount of an organic acid exceeding 28 ppm to fats and oils, it is unfortunate that organic acid crystals precipitate and are contained in fats and oils.
  • oils and fats used in the present invention include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, and coconut oil.
  • Vegetable oils such as palm kernel oil, animal fats such as beef tallow, lard, and processed oils that have been subjected to separation, hydrogenation, transesterification, etc., or in combination. It is also good, but especially in the case of soybean oil or rapeseed oil, the effect of suppressing deterioration odor is great.
  • an oil or fat containing the organic acid of the present invention for example, in order to obtain an oil or fat containing ascorbic acid, 1% oil or fat is heated to 70 ° C. A prescribed amount of an aqueous solution of scorbic acid is added, and at 50 to 180 ° C and 0.5 to: Treatment is performed for 15 minutes to 1 hour while stirring under reduced pressure of LOOT orr to sufficiently dehydrate Thus, an oil or fat containing ascorbic acid can be obtained.
  • the concentration of the aqueous solution of ascorbic acid can be 0.1 to 22%, preferably 1 to 10%. If the amount is less than the lower limit, the amount of water with respect to fats and oils increases, resulting in poor efficiency.
  • the pressure can be reduced under a condition of 0.5 to 100 Torr, and the lower pressure is preferably as low as possible.
  • the effect of improving the heating odor of oils and fats containing at least one organic acid selected from among asconolebic acid, elisonolevic acid and lingoic acid is as follows: extracted tocopherol, ascorbic acid palmitate, It can be increased by using it in combination with other antioxidants such as catechin. These antioxidants can be easily contained in fats and oils simply by adding them to fats and oils. That is, 2 to 28 ppm of organic acid and extraction It is preferable to contain at least one of coferonore, vasconorelenoic acid norremitate, catechin, and 10 to 2000 ppm.
  • the fats and oils obtained by the production method of the present invention are suitable for frying, which has a high chance of coming into contact with oxygen at high temperatures.
  • Organic acids are uniformly dissolved and dispersed in oils and fats to prevent oxidation due to the effect of improving the heating odor of oils and fats for frying and the heat deterioration odor of frying products when the amount of organic acid is as small as 2 to 28 ppm. It is inferred that the efficiency of the effect has been enhanced.
  • Lecithin may be lecithin that has been subjected to any of enzymatic treatment, hydrogenation treatment, fractionation treatment, etc., but it is particularly advantageous to use crowded lecithin because it is inexpensive.
  • the amount of lecithin to be added is 0.05 to 5% by weight, preferably 0.2 to 3% by weight, based on the amount of fats and oils.
  • other emulsifiers can be used in addition to these lecithins.
  • Ascorbic acid manufactured by Wako Pure Chemical Industries, Ltd., trade name: L-ascorbic acid, purity: 99.5%
  • Eri sorbic acid manufactured by Wako Pure Chemical Industries, Ltd., trade name: eri sorbic acid, purity: 97.0%)
  • Lingoic acid (Wako Pure Chemical Industries, Ltd., trade name: Lingoic acid, purity 97.0%)
  • Extracted tocopherol (manufactured by Riken Vitamin Co., Ltd., trade name: E oil 805D, extracted tocopherol 70%, vegetable-oil 30%)
  • Ascorbic acid palmitate manufactured by Riken Vitamin Co., Ltd., trade name: EC—100, ascorbic acid panolemitate 10%, extracted tocoffe mouth 10%, glycerin fatty acid ester 51 1) %, Food ingredients 29%)
  • Catechin (manufactured by Taiyo Kagaku Co., Ltd., trade name: Sankyotoru, catechin 10%, extracted tocopherol 9%, glycerin fatty acid ester 64%, food material 17%)
  • Table 1 summarizes the flavor evaluation of the fats and oils for frying of Examples 1 to 4.
  • Example 1 Example 2 Example 3 Example 4 Soybean oil 100 parts 100 parts 100 parts 100 parts 100 parts ascorbic acid 10.4 ppm 2.9 ppm 7.6 ppm 14.5 ppm Average score 4.2 3.1 3 4 4.3 Overall judgment ⁇ ⁇ ⁇ ⁇ Comparative Example 1
  • Example 2 The same frying test as in Example 1 was performed with only 100 parts by weight of soybean oil and no addition. When the flavor of the fried croquettes was evaluated, the average evaluation score was 1.2 and the flavor felt a very deteriorating odor.
  • soybean oil To 100 parts by weight of soybean oil was added 0.1 parts by weight of extracted tocohue jar (trade name: E-oil 805D, manufactured by Riken Vitamin Co., Ltd.) to extract the extracted tocofunirole-containing fat and oil. They were fabricated and fly-tested. When the flavor of the fried croquettes was evaluated, the average evaluation score was 1.3 and the flavor felt a very deteriorating odor.
  • extracted tocohue jar trade name: E-oil 805D, manufactured by Riken Vitamin Co., Ltd.
  • Table 2 summarizes the flavor evaluation of the frying fats of Comparative Examples 1 to 4.
  • Example 6 0.015 parts by weight (product name: E-oil 805D, manufactured by Riken Vitamin Co., Ltd.) was added to prepare ascorbic acid 'extracted tocopherol-containing oils and fats, and subjected to frying test. When the flavor of the fried croquettes was evaluated, the evaluation average point was 3.6 and the flavor was good.
  • E-oil 805D manufactured by Riken Vitamin Co., Ltd.
  • 0.1 parts by weight of a 1% aqueous scorbic acid solution was added to 10 parts by weight of soybean oil heated to 70 ° C and mixed, and the mixture was mixed at 70 ° C and a reduced pressure of 40 Torr. Dewatering treatment was performed for 20 minutes while stirring. Thereafter, the mixture was filtered through TOYON o.5C filter paper (corresponding to 1 ⁇ m) to obtain an ascorbic acid-containing oil and fat. To this oil and fat, 0.015 parts by weight of ascorbic acid / ascorbic acid palmitate 'extracted tocophere' (trade name: EC-100, manufactured by Riken Vitamin Co., Ltd.) was added.
  • Table 3 summarizes the flavor evaluations of the fats and oils for frying of Examples 5 to 10.
  • Example 8 Example 9 Example 10 Soybean oil 100 parts 100 parts 100 parts Ascorbic acid 7.4 ppm 7.5 ppm 7.6 ppm Tocopherol extracted 150 ppm 14 ppm 135 ppm Ascorbic acid palmitate 150 ppm
  • Example 13 0.1 parts by weight of linoleic acid-extracted tocopherol (manufactured by Riken Vitamin Co., Ltd., trade name: E-oil 805D) was added to this oil and fat to add the linoleic acid-extracted tocopherol-containing oil and fat. It was prepared and subjected to a frit test. The flavor of the fried croquettes was evaluated, and the average evaluation score was 3.2, indicating that the flavor was good.
  • linoleic acid-extracted tocopherol manufactured by Riken Vitamin Co., Ltd., trade name: E-oil 805D
  • Example 11 A fly test similar to that of Example 11 was performed without adding anything in only 100 parts by weight of rapeseed oil. When the flavor of the fried croquettes was evaluated, the average evaluation score was 1.2 and the flavor felt a very deteriorating odor. Table 4 summarizes the flavor evaluations of the fats and oils for fly of Examples 11 to 14 and Comparative Example 5.
  • Rapeseed oil 100 parts 100 parts
  • test oil 5 g was put in an iron frying pan, heated by an induction cooker, poured 40 g of melted eggs, and the number of thinly baked eggs continuously burned without being scorched was compared. At the same time, the flavor was evaluated during heating of the fat.
  • test fats and oils are shown in Table 5, and the fats and oils containing ascorbic acid were obtained by the methods of Examples 1 and 2. The presence or absence of ascorbic acid and the presence or absence of lecithin were examined.
  • Flavor evaluation ⁇ : No lecithin odor, ⁇ : Almost no lecithin odor, ⁇ : Feel lecithin odor, X: Lecithin odor strongly felt,
  • Table 5 summarizes the results of Examples 15 to 17 and Comparative Examples 6 to 9.
  • a acid ascorbic acid
  • Examples 15 to 17 and Comparative Examples 6 to 9 were subjected to a stir-fry test using the same fats and oils.
  • Table 6 summarizes the results of Examples 18 to 20 and Comparative Examples 10 to 13.
  • a fat and oil for frying which improves the heating odor of the fat and oil for frying and the heat-deteriorating odor of the frying product, and a good-tasting fat and oil which is non-burnt and excellent in releasability. I can do it.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Emergency Medicine (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Procédé permettant d'incorporer sans difficulté dans de la graisse un acide organique peu soluble dans les graisses, tel qu'acide ascorbique. Graisse servant à frire des aliments, ce qui produit peu d'odeurs au réchauffement, ainsi que sous l'effet de la dégradation thermique. Graisse servant à faire sauter des aliments, tout en évitant de les brûler et qui possède d'excellentes propriétés de détachement et un goût satisfaisant. On ajoute un acide organique sous forme de solution aqueuse à la graisse et on déshydrate ce mélange entre 50 et 180 °C, à une pression limitée de 0,5 à 100 Torr. On ajoute, de plus, de la lécithine à ce mélange. On obtient une graisse de friture exempte de l'odeur de la lécithine.
PCT/JP2001/004880 2000-06-12 2001-06-08 Procede servant a produire de la graisse WO2001096506A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2002510626A JP5168749B2 (ja) 2000-06-12 2001-06-08 油脂の製造法

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2000-174647 2000-06-12
JP2000174647 2000-06-12
JP2001-15432 2001-01-24
JP2001015432 2001-01-24

Publications (1)

Publication Number Publication Date
WO2001096506A1 true WO2001096506A1 (fr) 2001-12-20

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Application Number Title Priority Date Filing Date
PCT/JP2001/004880 WO2001096506A1 (fr) 2000-06-12 2001-06-08 Procede servant a produire de la graisse

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JP (1) JP5168749B2 (fr)
CN (1) CN1298825C (fr)
WO (1) WO2001096506A1 (fr)

Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008163202A (ja) * 2006-12-28 2008-07-17 Mitsui Norin Co Ltd カテキン類が添加された油脂の着色抑制方法
JP2008167685A (ja) * 2007-01-11 2008-07-24 Fuji Oil Co Ltd 風味付けされた油脂の製造法
WO2010109737A1 (fr) * 2009-03-27 2010-09-30 日清オイリオグループ株式会社 Huile et matière grasse de cuisson comestibles et leur procédé de préparation
WO2011122339A1 (fr) * 2010-03-29 2011-10-06 株式会社Ｊ－オイルミルズ Composition d'huile et de graisse pour friture
JP2012201771A (ja) * 2011-03-25 2012-10-22 Fuji Oil Co Ltd 有機酸及び／又はその塩類を含有する油脂の製造方法
WO2013018430A1 (fr) * 2011-07-29 2013-02-07 日清オイリオグループ株式会社 Procédé pour la production d'une composition de glycérides
JPWO2011102477A1 (ja) * 2010-02-18 2013-06-17 不二製油株式会社 呈味強化用油脂ならびに呈味含有含油食品の呈味を強化する方法
WO2013172348A1 (fr) 2012-05-16 2013-11-21 不二製油株式会社 Huile ou graisse comestible, aliment la contenant, et son procédé de fabrication
JP2014103908A (ja) * 2012-11-28 2014-06-09 Riken Vitamin Co Ltd ミネラル類、ビタミンｅおよび乳化剤を含有する飲食品の風味劣化抑制方法
WO2015005128A1 (fr) * 2013-07-09 2015-01-15 不二製油株式会社 Confiserie congelée et huile et graisse pour produire cette confiserie
JP2015015907A (ja) * 2013-07-09 2015-01-29 不二製油株式会社 冷菓用油脂
JP2015033335A (ja) * 2013-08-08 2015-02-19 不二製油株式会社 製菓用油脂及びそれを利用した食品
JP2016026487A (ja) * 2014-06-24 2016-02-18 花王株式会社 油相及び水相を含有する液体調味料の製造方法
JP2016152782A (ja) * 2015-02-20 2016-08-25 日本食研ホールディングス株式会社 食用オイルソース
WO2017150558A1 (fr) 2016-03-02 2017-09-08 不二製油グループ本社株式会社 Composition de graisse ou d'huile présentant des propriétés anti-oxydation
JP2018070887A (ja) * 2011-11-01 2018-05-10 ディーエスエム アイピー アセッツ ビー．ブイ． 酸化安定性多価不飽和脂肪酸を含有する油
WO2019187242A1 (fr) 2018-03-28 2019-10-03 不二製油グループ本社株式会社 Composition de matière grasse
KR20210038582A (ko) 2018-08-09 2021-04-07 후지세유 그룹 혼샤 가부시키가이샤 유지 조성물
US11957135B2 (en) 2016-03-02 2024-04-16 Fuji Oil Holdings Inc. Chocolate-like food containing polyunsaturated fatty acid

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JP4095111B1 (ja) * 2007-08-29 2008-06-04 株式会社Ｊ−オイルミルズ 加熱耐性に優れた揚げ物用油脂組成物の製造方法
CN103763932A (zh) * 2011-08-29 2014-04-30 J-制油株式会社 烹炒用油脂组合物及其制备方法
JP6758754B2 (ja) * 2016-04-19 2020-09-23 日清オイリオグループ株式会社 食用油脂組成物
CN106578136A (zh) * 2016-11-11 2017-04-26 南海油脂工业(赤湾)有限公司 一种耐煎炸食用植物油及其制备方法与应用
EP4026432A4 (fr) * 2019-09-02 2023-10-04 Fuji Oil Holdings Inc. Composition d'huile/graisse

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JPS5698297A (en) * 1980-01-07 1981-08-07 Fuji Oil Co Ltd Production of highly stable oil
US5364886A (en) * 1988-02-03 1994-11-15 Nestec S.A. Process for preparing synergic antioxidant mixture
JPH06254378A (ja) * 1993-03-02 1994-09-13 Nippon Oil & Fats Co Ltd 水溶性化合物油溶化製剤およびその製造方法
JPH0867874A (ja) * 1994-08-31 1996-03-12 Inahata Koryo Kk 酸化防止剤の製造方法
JPH09235584A (ja) * 1996-03-01 1997-09-09 Nof Corp 油脂組成物及びそれを含む食品
JPH10330747A (ja) * 1997-05-30 1998-12-15 Q P Corp 酸化防止剤組成物及びこれを含有した食品又は飼料
WO2000006155A1 (fr) * 1998-07-27 2000-02-10 Sunsmart, Inc. Composition d'acide ascorbique stabilisee et procede d'utilisation

Cited By (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008163202A (ja) * 2006-12-28 2008-07-17 Mitsui Norin Co Ltd カテキン類が添加された油脂の着色抑制方法
JP2008167685A (ja) * 2007-01-11 2008-07-24 Fuji Oil Co Ltd 風味付けされた油脂の製造法
WO2010109737A1 (fr) * 2009-03-27 2010-09-30 日清オイリオグループ株式会社 Huile et matière grasse de cuisson comestibles et leur procédé de préparation
JP4560590B1 (ja) * 2009-03-27 2010-10-13 日清オイリオグループ株式会社 加熱調理用食用油脂およびその製造方法
JP2011055825A (ja) * 2009-03-27 2011-03-24 Nisshin Oillio Group Ltd 加熱調理用食用油脂およびその製造方法
JP5884726B2 (ja) * 2010-02-18 2016-03-15 不二製油株式会社 呈味強化用油脂ならびに呈味含有含油食品の呈味を強化する方法
JPWO2011102477A1 (ja) * 2010-02-18 2013-06-17 不二製油株式会社 呈味強化用油脂ならびに呈味含有含油食品の呈味を強化する方法
WO2011122339A1 (fr) * 2010-03-29 2011-10-06 株式会社Ｊ－オイルミルズ Composition d'huile et de graisse pour friture
JP2011205924A (ja) * 2010-03-29 2011-10-20 J-Oil Mills Inc 揚げ物用油脂組成物
JP2012201771A (ja) * 2011-03-25 2012-10-22 Fuji Oil Co Ltd 有機酸及び／又はその塩類を含有する油脂の製造方法
WO2013018430A1 (fr) * 2011-07-29 2013-02-07 日清オイリオグループ株式会社 Procédé pour la production d'une composition de glycérides
JP2018070887A (ja) * 2011-11-01 2018-05-10 ディーエスエム アイピー アセッツ ビー．ブイ． 酸化安定性多価不飽和脂肪酸を含有する油
JP2020002364A (ja) * 2011-11-01 2020-01-09 ディーエスエム アイピー アセッツ ビー．ブイ．Ｄｓｍ Ｉｐ Ａｓｓｅｔｓ Ｂ．Ｖ． 酸化安定性多価不飽和脂肪酸を含有する油
JPWO2013172348A1 (ja) * 2012-05-16 2016-01-12 不二製油株式会社 食用油脂及びそれを含有する食品並びにその製造方法
JP5652557B2 (ja) * 2012-05-16 2015-01-14 不二製油株式会社 食用油脂及びそれを含有する食品並びにその製造方法
WO2013172348A1 (fr) 2012-05-16 2013-11-21 不二製油株式会社 Huile ou graisse comestible, aliment la contenant, et son procédé de fabrication
JP2014103908A (ja) * 2012-11-28 2014-06-09 Riken Vitamin Co Ltd ミネラル類、ビタミンｅおよび乳化剤を含有する飲食品の風味劣化抑制方法
WO2015005128A1 (fr) * 2013-07-09 2015-01-15 不二製油株式会社 Confiserie congelée et huile et graisse pour produire cette confiserie
JP2015015907A (ja) * 2013-07-09 2015-01-29 不二製油株式会社 冷菓用油脂
JP2015033335A (ja) * 2013-08-08 2015-02-19 不二製油株式会社 製菓用油脂及びそれを利用した食品
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JP2016152782A (ja) * 2015-02-20 2016-08-25 日本食研ホールディングス株式会社 食用オイルソース
KR20180121940A (ko) 2016-03-02 2018-11-09 후지세유 그룹 혼샤 가부시키가이샤 항산화 유지 조성물
WO2017150558A1 (fr) 2016-03-02 2017-09-08 不二製油グループ本社株式会社 Composition de graisse ou d'huile présentant des propriétés anti-oxydation
US11957135B2 (en) 2016-03-02 2024-04-16 Fuji Oil Holdings Inc. Chocolate-like food containing polyunsaturated fatty acid
WO2019187242A1 (fr) 2018-03-28 2019-10-03 不二製油グループ本社株式会社 Composition de matière grasse
KR20200132862A (ko) 2018-03-28 2020-11-25 후지세유 그룹 혼샤 가부시키가이샤 유지 조성물
KR20210038582A (ko) 2018-08-09 2021-04-07 후지세유 그룹 혼샤 가부시키가이샤 유지 조성물

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