ROASTED SOYBEAN OIL AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To provide a method for producing roasted soybean oil for easily obtaining at high yield soybean flavored oil having favorable flavor peculiar to soybean and usable as a masking agent through mixing with other oil, and to provide the roasted soybean oil. SOLUTION: This method f...

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Bibliographische Detailangaben
Hauptverfasser:	AKIYAMA ATSUKO, NAEKA TOSHIYA, NODA RYUJI, INATA JUNICHI, WATANABE TOMOO, SAIDA TOSHINORI, YAMAGUCHI EIICHI
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY PERFUMES PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for producing roasted soybean oil for easily obtaining at high yield soybean flavored oil having favorable flavor peculiar to soybean and usable as a masking agent through mixing with other oil, and to provide the roasted soybean oil. SOLUTION: This method for producing the roasted soybean oil comprises a process of roast treating soybeans at a roast temperature of 120-200°C, a process of subjecting the roast treated soybeans to moisture adjusting treatment to bring water content to 7-13 mass%, and a process of obtaining oil content by press treating the soybeans adjusted in water content. The roasted soybean oil thus obtained is usable as an excellent masking agent for oil and fat. COPYRIGHT: (C)2006,JPO&NCIPI