SEASONING OIL AND PREPARATION THEREOF

PURPOSE:To obtain a seasoning oil having excellent body, taste and flavor and higher oxidation stability than rice oil by immersing heat-treated rice bran in an oil and fat, heating at a specific temperature in a vacuum of a specific vacuum degree and removing solid components from the heat-treated...

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Bibliographische Detailangaben
Hauptverfasser:	UCHIYAMA TETSUYA, KANEE JUNJI, YOKOMIZO FUTOSHI
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:	PURPOSE:To obtain a seasoning oil having excellent body, taste and flavor and higher oxidation stability than rice oil by immersing heat-treated rice bran in an oil and fat, heating at a specific temperature in a vacuum of a specific vacuum degree and removing solid components from the heat-treated product. CONSTITUTION:Rice bran is heat-treated at about 110-180 deg.C preferably in dry state to develop characteristic agreeable taste and flavor. The heat-treated rice bran is immersed in an oil and fat (e. g., rapeseed oil and fish oil) and stirred under heating at 120-150 deg.C in vacuum of