OIL AND FAT FOR FRY

PROBLEM TO BE SOLVED: To obtain both oils and fats for fry capable of making coating of fried food into a crispy palatability and maintaining the crispy feeling immediately after frying or in a state of preservation of fried food and a fried food using the oils and fats. SOLUTION: The oils and fats...

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Bibliographische Detailangaben
Hauptverfasser:	AKIYAMA ATSUKO, SUGIMOTO IWAO, TOYOSHIMA TAKASHI
Format:	Patent
Sprache:	eng
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain both oils and fats for fry capable of making coating of fried food into a crispy palatability and maintaining the crispy feeling immediately after frying or in a state of preservation of fried food and a fried food using the oils and fats. SOLUTION: The oils and fats for a fried food are characterized in that orizanol is added to oils and fats. The oils and fats contain preferably >=0.5 mass % orizanol and the orizanol is derived from a rice bran oil.