EDIBLE OIL AND FAT COMPOSITION

PROBLEM TO BE SOLVED: To develop a simple method for suppressing heating odor of an edible oil and fat and to provide the edible oil and fat with suppressed heating odor.SOLUTION: There is provided an edible oil and fat composition containing 0.001 to 0.1 mass% of rice bran oil extract. Preferably t...

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Bibliographische Detailangaben
Hauptverfasser:	SUZUKI AKIRA, HIKITA HISASHI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS 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 ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To develop a simple method for suppressing heating odor of an edible oil and fat and to provide the edible oil and fat with suppressed heating odor.SOLUTION: There is provided an edible oil and fat composition containing 0.001 to 0.1 mass% of rice bran oil extract. Preferably there is provided an edible oil and fat composition containing oil and fat having the content of oleic acid of 40 mass% or more in a constituent fatty acid. Preferably there is provided an edible oil and fat composition having total content of tocopherols and tocotrienols of the rice bran oil extract of 1 mass% or more.SELECTED DRAWING: None 【課題】食用油脂の加熱臭を抑制する簡便な方法を開発することである。また、加熱臭の抑制された食用油脂を開発することである。【解決手段】０．００１〜０．１質量％の米ぬか油抽出物を含む食用油脂組成物である。好ましくは、構成脂肪酸全体に占めるオレイン酸の含有量が４０質量％以上である油脂を含む前記食用油脂組成物である。好ましくは、５質量％以上のコーン油を含む前記食用油脂組成物である。好ましくは、前記米ぬか油抽出物の、トコフェロール類およびトコトリエノール類の合計含有量が１質量％以上である前記食用油脂組成物である。【選択図】なし