HEAT COOKING FAT COMPOSITION AND ITS MANUFACTURING METHOD

To provide sweetness and flavor sustainability to fried food product and to conveniently provide a heat cooking fat composition that does no give harshness.SOLUTION: A method for producing a palm-based fat to be used as a fat composition for heating and cooking, wherein decolorization is performed u...

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Bibliographische Detailangaben
Hauptverfasser:	NOGAMI AYA, ISHIKAWA HAYATO
Format:	Patent
Sprache:	eng ; jpn
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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Beschreibung
Zusammenfassung:	To provide sweetness and flavor sustainability to fried food product and to conveniently provide a heat cooking fat composition that does no give harshness.SOLUTION: A method for producing a palm-based fat to be used as a fat composition for heating and cooking, wherein decolorization is performed using 1.8 mass% or less of white clay relative to the mass of the raw palm-based fat, followed by performing deodorization treatment, the palm-based fat with a beta-carotene concentration of 0.7 ppm or more and 30 ppm or less and a peroxide value of 0.3 or less is produced. It is possible to obtain a heat-cooked food which has sweetness and flavor sustainability and does not have harshness.SELECTED DRAWING: None 【課題】本発明は油ちょう食品に甘味や風味持続性を提供しかつえぐ味を与えない加熱調理用油脂組成物を簡便に提供することを課題とする。【解決手段】加熱調理用油脂組成物として用いるためのパーム系油脂を製造する方法であって、原料であるパーム系油脂の質量に対して１．８質量％以下の白土を使用して脱色処理を行ない、続いて脱臭処理を行なうことにより、βカロテン濃度が０．７ｐｐｍ以上３０ｐｐｍ以下であり、かつ過酸化物価が０．３以下であるパーム系油脂を製造することを含む、上記方法により、甘味や風味持続性がありかつえぐ味のない加熱調理食品を得ることができる。【選択図】なし