OIL-AND-FAT COMPOSITION FOR INSTANT COOKED FOOD

PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for instant cooked food, harmonizing the effects of spices and, in particular, having the effect of intensifying the aroma, as oil and fat to be used for instant cooked food such as roux for curry or stew in which not only the amount of tra...

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Bibliographische Detailangaben
Hauptverfasser:	HIGASHI SAYAKA, NAKANISHI ISAO, TSUJIWAKI GIICHI, SHIMADA MASAKAZU, YAMAMOTO HIROSHI
Format:	Patent
Sprache:	eng
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for instant cooked food, harmonizing the effects of spices and, in particular, having the effect of intensifying the aroma, as oil and fat to be used for instant cooked food such as roux for curry or stew in which not only the amount of trans acid but also saturated fatty acid content is limited.SOLUTION: In the oil-and-fat composition for instant cooked food, the amount of hydrogenation oil-and-fat is 50-100%, and the saturated fatty acid content in the constituent fatty acid is 40-65 mass%. The hydrogenation oil-and-fat contains 1-10 mass% of trans acid in the constituent fatty acid. The oil-and-fat composition for instant cooked food adopts the hydrogenation oil-and-fat prepared so that the amount of increase of trans acid relative to the iodine value 1, which is lowered when hydrogenated, is 0.10-0.25%, and that the amount of increase of trans acid relative to the hydrogenated raw material oil and fat is 0.5-5%. Spice flavoring effects can be added to the instant cooked food in which the saturated fatty acid content is limited by the low trans acid content.