+

WO2018186326A1 - Procédé de production de composition de graisse et d'huile comestible, et procédé de masquage de goût désagréable d'aliment - Google Patents

Procédé de production de composition de graisse et d'huile comestible, et procédé de masquage de goût désagréable d'aliment Download PDF

Info

Publication number
WO2018186326A1
WO2018186326A1 PCT/JP2018/014060 JP2018014060W WO2018186326A1 WO 2018186326 A1 WO2018186326 A1 WO 2018186326A1 JP 2018014060 W JP2018014060 W JP 2018014060W WO 2018186326 A1 WO2018186326 A1 WO 2018186326A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
roasting
masking
unpleasant flavor
flavor
Prior art date
Application number
PCT/JP2018/014060
Other languages
English (en)
Japanese (ja)
Inventor
竹彦 関口
今義　潤
Original Assignee
株式会社Ｊ－オイルミルズ
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 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Priority to JP2019511219A priority Critical patent/JP7143280B2/ja
Publication of WO2018186326A1 publication Critical patent/WO2018186326A1/fr

Links

Classifications

    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof

Definitions

  • the present invention relates to a method for producing an edible oil / fat composition and a method for masking an unpleasant flavor of foods such as seafood or vegetable proteins.
  • Corn oil is obtained by squeezing oil from a dry germ obtained by drying the germs separated by the dry milling process or a wet germ obtained by drying the germs separated by the wet milling process.
  • roasted oil is given a fragrant flavor by roasting oil raw materials, mixed with edible fats and oils such as soybean oil, rapeseed oil, corn oil, safflower oil, sunflower oil, palm oil, etc. It has been used to enhance the flavor of edible oils and fats and to flavor various foods.
  • edible fats and oils such as soybean oil, rapeseed oil, corn oil, safflower oil, sunflower oil, palm oil, etc. It has been used to enhance the flavor of edible oils and fats and to flavor various foods.
  • Patent Document 1 describes a method for producing a roasted oil having a fragrant and good flavor obtained by using dry germ as an oil raw material, roasting it, and then extracting the oil by pressing. Has been.
  • Patent Document 2 the flavor oil produced in the step of mixing and heating the fat and yeast extract and the step of removing the solid content after heating masks the odor of animal fat typified by lard and beef tallow. It is described as having an effect.
  • the oil recovery rate obtained by squeezing dry germ is about 20%, and it cannot be said that the recovery efficiency is high.
  • the oil recovery rate of wet germs was about 50%, and the recovery efficiency was not low, but the oil components obtained from wet germs tended to produce a strong unpleasant flavor when roasted.
  • Patent Document 2 it is known that a specific flavor oil has an effect of masking the odor of animal fat, but it is more effective for unpleasant flavors of foods such as seafood and vegetable proteins. There is a need for compositions that can be masked.
  • an object of the present invention is to provide a method for producing an edible oil / fat composition effective for masking an unpleasant flavor of a food, and a method for masking an unpleasant flavor of a food using the edible oil / fat composition obtained by the production method. Is to provide.
  • the inventors of the present invention obtained roasted oil by roasting and squeezing corn wet germs, and obtaining it by adding a predetermined amount to edible fats and oils. It was found that the obtained edible oil / fat composition masks the unpleasant flavor of foods such as seafood and vegetable proteins, and the present invention has been completed.
  • roasted oil obtained by roasting and squeezing without pulverizing corn wet germ is added to edible fats and oils in an amount of 0.05% by mass to 13% by mass.
  • the manufacturing method of the edible oil-fat composition characterized by these is provided.
  • an edible oil / fat composition capable of masking the unpleasant flavor of foods such as seafood and vegetable proteins can be obtained.
  • the masking effect of unpleasant flavors of flavors and ingredients can be further enhanced.
  • the second aspect of the present invention is to provide a method for masking an unpleasant flavor of a food, characterized in that the food is cooked with the edible oil / fat composition of the present invention. According to the masking method of the present invention, it is possible to effectively mask the unpleasant flavors of foods such as seafood and vegetable proteins, thereby improving the flavor of the foods.
  • the food material is preferably one or two selected from seafood and vegetable proteins.
  • the present invention is particularly effective for masking unpleasant flavors of foods as described above.
  • the cooking is oil.
  • INDUSTRIAL APPLICABILITY The present invention can effectively mask the unpleasant flavor of food that occurs when the above food is oiled.
  • the third aspect of the present invention provides a food cooked with the edible oil / fat composition of the present invention. According to this, the foodstuff by which the unpleasant flavor of foodstuffs was masked effectively can be obtained.
  • an edible oil / fat composition capable of masking the unpleasant flavor of foods such as seafood and vegetable proteins can be obtained. Moreover, according to the masking method of the present invention, it is possible to effectively mask the unpleasant flavors of foods such as seafood and vegetable proteins, thereby improving the flavor of the foods.
  • the roasted oil used in the present invention is obtained by roasting and squeezing corn wet germ without crushing.
  • Corn corn can be separated from corn grains in a process called wet milling.
  • corn kernels are immersed in a dilute sulfite solution for about 48 hours to swell the corn kernels.
  • the endosperm contains water and settles in the lower part, and the germ containing much oil gathers in the upper part.
  • the embryo collected at the upper part is collected due to the specific gravity difference.
  • a corn wet germ is obtained by drying the collected germ.
  • the corn wet germ obtained as described above is roasted without being crushed.
  • the roasting method is not particularly limited, and can be performed by heating corn wet germ from the outside via electric heat, hot air, burner, microwave, or the like.
  • the roasting conditions are the following formula (1) (T-100) ⁇ t 0.2 (1) (However, in the above formula (1), T is roasting temperature (° C.), and t is roasting time (minutes).)
  • the value calculated in (1) preferably satisfies 52 or more and 230 or less, more preferably 52 or more and 180 or less, and further preferably 80 or more and 115 or less.
  • the roasting time in this invention means the time of the state which reached 105 degreeC or more and 200 degrees C or less.
  • the temperature during the roasting time only needs to be included in the above range, and need not be kept constant.
  • the roasting temperature in the present invention means an average temperature in a state where the temperature reaches 105 ° C. or more and 200 ° C. or less.
  • the roasting temperature is preferably 110 ° C. or higher and 200 ° C. or lower, more preferably 140 ° C. or higher and 200 ° C. or lower, and further preferably 140 ° C. or higher and 170 ° C. or lower.
  • the roasting time is preferably from 3 minutes to 100 minutes, more preferably from 10 minutes to 100 minutes, and even more preferably from 10 minutes to 45 minutes.
  • the corn wet germ roasted as described above is squeezed to obtain roasted oil.
  • an expeller-type squeezer comprising a casing formed in a cylindrical shape and a screw rotatably provided therein.
  • the roasted oil obtained by squeezing may be used as it is, or may be subjected to a normal degumming step such as a degumming step, a deoxidizing step, a decoloring step, and a deodorizing step as necessary.
  • a normal degumming step such as a degumming step, a deoxidizing step, a decoloring step, and a deodorizing step as necessary.
  • the degumming step is a step of hydrating and removing the gums mainly composed of phospholipids contained in the oil
  • the deoxidation step is performed by treating with alkaline water
  • the decolorization process is a process of removing the pigment contained in the oil by adsorbing it on activated clay, etc.
  • deodorizing and fixing is steam distillation under reduced pressure. This is a step of removing volatile odorous components contained in the oil.
  • the roasted oil thus obtained is added to the edible oil and fat to produce an edible oil and fat composition.
  • the roasting oil is preferably added to the edible oil and fat in an amount of 0.05% by mass to 13% by mass, more preferably 0.05% by mass to 7% by mass, and more preferably 0.2% by mass to 4% by mass. % Or less is more preferable, and 0.2% by mass or more and 0.8% by mass or less is most preferable. If the amount added is less than 0.05% by mass, the unpleasant flavor of the food tends to be insufficiently masked, and if it is more than 13% by mass, the grain odor and burnt odor tend to be strong.
  • Edible fats and oils are not particularly limited, but can be selected from animal and vegetable fats and oils in general, such as rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, palm oil, rice oil, sesame oil, olive oil, sesame oil, peanut oil , Beef tallow, pork tallow and the like, and edible refined processed fats and oils obtained by processing such as hydrogenation, fractionation, transesterification and the like.
  • rapeseed oil, soybean oil, palm oil, and palm olein in terms of flavor and the like.
  • these edible fats and oils may be used individually by 1 type, and may be used in combination of 2 or more types.
  • the term “palm olein” as used herein means a low melting point part obtained by fractionating palm oil, and includes a low melting point part obtained by fractionating twice or more.
  • additives may be added to the edible oil / fat composition of the present invention in addition to the roasting oil and edible oil / fat as long as the effects of the present invention are not impaired.
  • emulsifiers such as monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, organic acid monoglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, seasonings, flavorings, spices Coloring agents, antioxidants, silicones and the like can be added.
  • the edible oil / fat composition thus obtained can effectively mask the unpleasant flavor of foods such as seafood and vegetable proteins, and improve the flavor of food.
  • an edible oil and fat composition can mask the unpleasant flavor of a foodstuff by cooking a foodstuff in forms, such as frying oil, a dressing, and finishing oil, and can aim at the flavor improvement of a foodstuff.
  • Cooking in the present invention means oiling or applying to ingredients.
  • the seafood is not particularly limited, and for example, white fish such as walleye pollock, hake, oyster, salmon; red fish such as salmon, skipjack; blue fish such as horse mackerel, sardine, saury, mackerel; shrimp, crab And crustaceans such as octopus, craniopods such as octopus and squid; shellfish such as scallop, sazae, red oyster, oyster, clam, swordfish, clam and mill shell.
  • Examples of foods using seafood include white fish fried, horse mackerel, fried oysters, shrimp cutlet, seafood salad, and marinade.
  • vegetable protein For example, soybean protein etc. are mentioned.
  • Examples of foods using vegetable proteins include meat dumplings, mentaka cuts, croquettes, fried chicken, and sweet potatoes.
  • the edible oil / fat composition according to the present invention can effectively mask the unpleasant flavor of the food, and therefore is suitably used as a frying oil.
  • the roasted wet germ or dry germ was squeezed with an expeller (compact press expeller V-01, manufactured by Suehiro EPM) to recover the oil.
  • the recovered oil was filtered and degummed to produce roasted corn oil.
  • wet germ or dry germ was squeezed as it was with an expeller to collect the oil, and after filtration, degumming was performed to produce unroasted corn oil.
  • the meat dumplings with plant protein were drained on a net, sampled by two specialist panelists about 10 minutes later, and evaluated on the basis of discussion.
  • grain odor or burnt odor “I don't feel at all” was marked with ⁇ , “I feel very slightly” with ⁇ , “Slightly felt” with ⁇ , and “I feel strongly” with x.
  • strongly masking was marked with “ ⁇ ”, “masked slightly” with ⁇ , “slightly masked” with ⁇ , and “without masking effect” with ⁇ .
  • Table 1 shows the evaluation with meat dumplings with plant protein.
  • the test fats and oils added with 0.3% by mass of roasted oil obtained using wet germ as an oil raw material showed a masking effect of plant protein flavor (Examples 1 to 11). However, when the value of the formula (1) was 193 or more, although there was a masking effect, the burning odor was a concern (Examples 10 and 11).
  • the test fats and oils using dry germ as an oil raw material did not provide a sufficient masking effect of plant protein flavor (Comparative Examples 2 and 3).
  • Table 2 shows the evaluation by white fish fly.
  • Table 2 shows the evaluation by white fish fly.
  • a masking effect of fish odor was observed (Examples 12 to 16).
  • the masking effect of fish odor was not sufficiently obtained (Comparative Examples 6 and 7).
  • Test fats and oils The roasted corn oil was added to rapeseed oil at the ratio shown in Table 3 to obtain test fats and oils.
  • Table 3 shows the evaluation by meat dumplings with plant protein.
  • the test fats and oils to which roasted corn oil was added in an amount of 0.1 to 10% by mass provided a sufficient masking effect of plant protein flavor (Examples 17 to 23).
  • the test fats and oils to which 0.3 to 10% by mass was added.
  • a strong masking effect was obtained (Examples 18 to 23).
  • the burning odor was a concern (Example 23).
  • Table 4 shows the evaluation by white fish fly.
  • Test fats and oils The refined roasted corn oil was added to rapeseed oil in the proportions shown in Table 5 to obtain test fats and oils.
  • Table 5 shows the evaluation by meat dumplings containing plant protein.
  • Table 6 shows the evaluation by white fish fly.
  • the test fats and oils to which 0.1 to 10% by mass of refined roasted corn oil was added provided a sufficient masking effect of fish odor (Examples 38 to 44), and in particular, the test oils and fats to which 0.3 to 10% by mass was added. Then, a strong masking effect was obtained (Examples 39 to 44).

Landscapes

  • 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)
  • Edible Oils And Fats (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne : un procédé de production d'une composition de graisse et d'huile comestible efficace pour masquer le goût désagréable d'un aliment ; un procédé de masquage utilisant la composition de graisse et d'huile obtenue par ledit procédé de production ; et un procédé de fabrication d'un aliment dans lequel un goût désagréable est supprimé. La composition de graisse et d'huile comestible est obtenue par l'ajout, à de la graisse et de l'huile comestibles, de 0,05 à 13 % en masse d'huile torréfiée qui est obtenue par torréfaction et extraction sans écraser un grain de maïs humide. Lorsque des aliments tels que des poissons et des crustacés et des protéines végétales sont cuits avec cette composition de graisse et d'huile comestible, le goût désagréable des aliments est masqué. De préférence, la condition de torréfaction du grain de maïs humide satisfait une valeur calculée par la formule (1) qui est de 52 à 230 inclus. (T-100) × t 0,2 (Dans la formule (1), T : température de torréfaction (°C), t : temps de torréfaction (min.))
PCT/JP2018/014060 2017-04-03 2018-04-02 Procédé de production de composition de graisse et d'huile comestible, et procédé de masquage de goût désagréable d'aliment WO2018186326A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2019511219A JP7143280B2 (ja) 2017-04-03 2018-04-02 食用油脂組成物の製造方法及び食材の不快な風味のマスキング方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2017-073586 2017-04-03
JP2017073586 2017-04-03

Publications (1)

Publication Number Publication Date
WO2018186326A1 true WO2018186326A1 (fr) 2018-10-11

Family

ID=63713500

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2018/014060 WO2018186326A1 (fr) 2017-04-03 2018-04-02 Procédé de production de composition de graisse et d'huile comestible, et procédé de masquage de goût désagréable d'aliment

Country Status (3)

Country Link
JP (1) JP7143280B2 (fr)
TW (1) TW201841570A (fr)
WO (1) WO2018186326A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020066708A1 (fr) * 2018-09-25 2020-04-02 株式会社Ｊ－オイルミルズ Procédé de production de composition de graisses et d'huiles, agent de réduction d'onctuosité, agent d'élimination d'odeur de chaud, procédé de production de graisses et d'huiles comestibles pour la cuisson, procédé de réduction d'onctuosité, procédé d'élimination d'odeur de chaud et procédé de fabrication d'aliments
WO2022270560A1 (fr) 2021-06-22 2022-12-29 不二製油グループ本社株式会社 Agent aromatisant de masquage

Citations (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5860953A (ja) * 1981-10-06 1983-04-11 Ajinomoto Co Inc 繊維状蛋白質の製造法
JPS5889145A (ja) * 1981-11-19 1983-05-27 Ajinomoto Co Inc 蛋白含有食品の製造法
JPS58175446A (ja) * 1982-04-05 1983-10-14 Ajinomoto Co Inc 蛋白含有食品の製造法
JPH02189394A (ja) * 1989-01-19 1990-07-25 Tsukishima Shokuhin Kogyo Kk 油脂組成物
JPH05140583A (ja) * 1991-11-18 1993-06-08 Ajinomoto Co Inc 香ばしい風味をもつ風味油の製造法
JPH08100190A (ja) * 1994-09-30 1996-04-16 Ajinomoto Co Inc 油糧原材料の処理方法及び各種風味油の製造法
US6201142B1 (en) * 1997-12-23 2001-03-13 Bestfoods Process for recovery of corn oil from corn germ
JP2004018578A (ja) * 2002-06-13 2004-01-22 Honen Corp コーン油の製造方法
JP2006204266A (ja) * 2005-01-31 2006-08-10 Nisshin Oillio Group Ltd 焙煎大豆油及び焙煎大豆油の製造方法
JP2007236206A (ja) * 2006-03-03 2007-09-20 Nisshin Oillio Group Ltd 油脂組成物
WO2009028483A1 (fr) * 2007-08-31 2009-03-05 The Nisshin Oillio Group, Ltd. Composition de graisse
JP2010081886A (ja) * 2008-09-30 2010-04-15 Fuji Oil Co Ltd 香味油及び、それを用いて風味改善された動物脂
JP2011055750A (ja) * 2009-09-09 2011-03-24 J-Oil Mills Inc 米飯類の製造方法
JP2013066392A (ja) * 2011-09-21 2013-04-18 J-Oil Mills Inc 米飯類の製造方法
JP2014080528A (ja) * 2012-10-17 2014-05-08 J-Oil Mills Inc 焙煎油の製造方法、油脂組成物、食品
JP2015186446A (ja) * 2014-03-26 2015-10-29 日清オイリオグループ株式会社 油脂組成物及び食品
WO2018037927A1 (fr) * 2016-08-22 2018-03-01 株式会社Ｊ－オイルミルズ Composition qui supprime une odeur déplaisante de produits alimentaires

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3735776B2 (ja) 2001-11-29 2006-01-18 株式会社Ｊ−オイルミルズ 油脂組成物

Patent Citations (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5860953A (ja) * 1981-10-06 1983-04-11 Ajinomoto Co Inc 繊維状蛋白質の製造法
JPS5889145A (ja) * 1981-11-19 1983-05-27 Ajinomoto Co Inc 蛋白含有食品の製造法
JPS58175446A (ja) * 1982-04-05 1983-10-14 Ajinomoto Co Inc 蛋白含有食品の製造法
JPH02189394A (ja) * 1989-01-19 1990-07-25 Tsukishima Shokuhin Kogyo Kk 油脂組成物
JPH05140583A (ja) * 1991-11-18 1993-06-08 Ajinomoto Co Inc 香ばしい風味をもつ風味油の製造法
JPH08100190A (ja) * 1994-09-30 1996-04-16 Ajinomoto Co Inc 油糧原材料の処理方法及び各種風味油の製造法
US6201142B1 (en) * 1997-12-23 2001-03-13 Bestfoods Process for recovery of corn oil from corn germ
JP2004018578A (ja) * 2002-06-13 2004-01-22 Honen Corp コーン油の製造方法
JP2006204266A (ja) * 2005-01-31 2006-08-10 Nisshin Oillio Group Ltd 焙煎大豆油及び焙煎大豆油の製造方法
JP2007236206A (ja) * 2006-03-03 2007-09-20 Nisshin Oillio Group Ltd 油脂組成物
WO2009028483A1 (fr) * 2007-08-31 2009-03-05 The Nisshin Oillio Group, Ltd. Composition de graisse
JP2010081886A (ja) * 2008-09-30 2010-04-15 Fuji Oil Co Ltd 香味油及び、それを用いて風味改善された動物脂
JP2011055750A (ja) * 2009-09-09 2011-03-24 J-Oil Mills Inc 米飯類の製造方法
JP2013066392A (ja) * 2011-09-21 2013-04-18 J-Oil Mills Inc 米飯類の製造方法
JP2014080528A (ja) * 2012-10-17 2014-05-08 J-Oil Mills Inc 焙煎油の製造方法、油脂組成物、食品
JP2015186446A (ja) * 2014-03-26 2015-10-29 日清オイリオグループ株式会社 油脂組成物及び食品
WO2018037927A1 (fr) * 2016-08-22 2018-03-01 株式会社Ｊ－オイルミルズ Composition qui supprime une odeur déplaisante de produits alimentaires

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
KIKUCHI, KAZUNORI, KNOWLEDGE OF CORN PRODUCTS, 20 January 1993 (1993-01-20), pages 100 - 105 , 136-141, 174-183 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020066708A1 (fr) * 2018-09-25 2020-04-02 株式会社Ｊ－オイルミルズ Procédé de production de composition de graisses et d'huiles, agent de réduction d'onctuosité, agent d'élimination d'odeur de chaud, procédé de production de graisses et d'huiles comestibles pour la cuisson, procédé de réduction d'onctuosité, procédé d'élimination d'odeur de chaud et procédé de fabrication d'aliments
WO2022270560A1 (fr) 2021-06-22 2022-12-29 不二製油グループ本社株式会社 Agent aromatisant de masquage

Also Published As

Publication number Publication date
JP7143280B2 (ja) 2022-09-28
TW201841570A (zh) 2018-12-01
JPWO2018186326A1 (ja) 2020-02-27

Similar Documents

Publication Publication Date Title
JP5439180B2 (ja) 油脂組成物
JP7352562B2 (ja) 油脂組成物の製造方法、油っぽさ低減剤、加熱臭抑制剤、調理用食用油脂の製造方法、油っぽさ低減方法、加熱臭抑制方法、食品の製造方法
JP2008167685A (ja) 風味付けされた油脂の製造法
WO2018123596A1 (fr) Agent inhibiteur d'odeur désagréable
JP6918408B2 (ja) 油脂の製造方法
AU3036100A (en) Fortification of food products with olive fruit ingredients
JP7171577B2 (ja) 加熱調理食品の油っぽさ低減剤及び加熱調理食品の油っぽさ低減方法
JP7143280B2 (ja) 食用油脂組成物の製造方法及び食材の不快な風味のマスキング方法
JP6125819B2 (ja) 食用油脂
JP3180109B2 (ja) 揚げ物用油脂組成物
JPH0728660B2 (ja) 風味油の製造法
JP7118070B2 (ja) 加熱調理用油脂組成物の加熱臭抑制剤、加熱調理用油脂組成物の加熱臭抑制方法、及び加熱調理用油脂組成物の製造方法
JP2012217408A (ja) ルウ用油脂及びそれを用いたルウ
WO2019003930A1 (fr) Composition d'huile et de graisse, procédé de production d'aliment à l'aide de la composition d'huile et de graisse, et procédé d'amélioration de l'arôme d'un aliment
JP2020048539A (ja) 大豆油の青臭さ低減剤及び加熱調理食品に含まれる大豆油の青臭さ低減方法
JP7612655B2 (ja) 油っぽさ低減剤、食用油脂組成物、油っぽさ低減剤の製造方法及び食品の油っぽさ低減方法
JP2001008667A (ja) 風味を向上させた魚肉食品、並びにその製造方法
WO2022230737A1 (fr) Composition d'huile/matière grasse comestible, procédé d'inhibition de goût désagréable, inhibiteur de goût désagréable, et procédé de production d'aliments frits
JP7504673B2 (ja) 魚肉粉砕物加工食品の製造方法、及び、魚肉粉砕物の風味と旨味の向上方法。
JPH0947255A (ja) マグロケーク油を含有する生鮮肉食品
JP2637196B2 (ja) 風味油の製造法
JPH0738772B2 (ja) 風味油の製造法
JP7000071B2 (ja) 加熱調理用油脂組成物
JPH1175690A (ja) 茹で野菜用油脂組成物
WO2023032659A1 (fr) Agent conférant un arôme semblable à celui de la viande, utilisation d'huile aromatisée à la tomate pour conférer un arôme semblable à celui de la viande, procédé pour conférer un arôme semblable à celui de la viande à un aliment, et procédé de production d'un agent conférant un arôme semblable à celui de la viande

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 18780774

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2019511219

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 18780774

Country of ref document: EP

Kind code of ref document: A1

点击 这是indexloc提供的php浏览器服务，不要输入任何密码和下载