A composition for inhibiting rancidity of oil
The present application relates to a composition for suppressing the acidification of oil containing fig extract. Edible oil prepared by adding the composition significantly reduces the increase in a color value and an acid value occurring in a heating process, and has an excellent effect of suppres...
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| creator | MOON JUN HEE MIN BOCK KI SEO JANG WON KIM WON CHUL KIM CHUL JIN |
| description | The present application relates to a composition for suppressing the acidification of oil containing fig extract. Edible oil prepared by adding the composition significantly reduces the increase in a color value and an acid value occurring in a heating process, and has an excellent effect of suppressing the acidification of the edible oil. Accordingly, the number of times and the period of use of the edible oil is increased, thereby extending the life of the edible oil and improving the quality of food produced using the same.
본 출원은 무화과 추출물을 포함하는, 유지의 산패 억제용 조성물로, 상기 조성물을 첨가하여 제조되는 식용유는 가열 과정에서 발생하는 색가와 산가의 증가 현상이 현저하게 감소하여, 식용유의 산패가 억제되는 효과가 우수하다. 이에 따라, 식용유의 사용 횟수 및 사용 기간이 증가하여 식용유의 수명을 연장시키고 이를 이용해 제조되는 식품의 품질을 향상시킬 수 있다. |
| format | Patent |
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본 출원은 무화과 추출물을 포함하는, 유지의 산패 억제용 조성물로, 상기 조성물을 첨가하여 제조되는 식용유는 가열 과정에서 발생하는 색가와 산가의 증가 현상이 현저하게 감소하여, 식용유의 산패가 억제되는 효과가 우수하다. 이에 따라, 식용유의 사용 횟수 및 사용 기간이 증가하여 식용유의 수명을 연장시키고 이를 이용해 제조되는 식품의 품질을 향상시킬 수 있다.</description><language>eng ; kor</language><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220707&DB=EPODOC&CC=KR&NR=20220097027A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220707&DB=EPODOC&CC=KR&NR=20220097027A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MOON JUN HEE</creatorcontrib><creatorcontrib>MIN BOCK KI</creatorcontrib><creatorcontrib>SEO JANG WON</creatorcontrib><creatorcontrib>KIM WON CHUL</creatorcontrib><creatorcontrib>KIM CHUL JIN</creatorcontrib><title>A composition for inhibiting rancidity of oil</title><description>The present application relates to a composition for suppressing the acidification of oil containing fig extract. Edible oil prepared by adding the composition significantly reduces the increase in a color value and an acid value occurring in a heating process, and has an excellent effect of suppressing the acidification of the edible oil. Accordingly, the number of times and the period of use of the edible oil is increased, thereby extending the life of the edible oil and improving the quality of food produced using the same.
본 출원은 무화과 추출물을 포함하는, 유지의 산패 억제용 조성물로, 상기 조성물을 첨가하여 제조되는 식용유는 가열 과정에서 발생하는 색가와 산가의 증가 현상이 현저하게 감소하여, 식용유의 산패가 억제되는 효과가 우수하다. 이에 따라, 식용유의 사용 횟수 및 사용 기간이 증가하여 식용유의 수명을 연장시키고 이를 이용해 제조되는 식품의 품질을 향상시킬 수 있다.</description><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNB1VEjOzy3IL84syczPU0jLL1LIzMvITAJy89IVihLzkjNTMksqFfLTFPIzc3gYWNMSc4pTeaE0N4Oym2uIs4duakF-fGpxQWJyal5qSbx3kJGBkZGBgaW5gZG5ozFxqgBk7irv</recordid><startdate>20220707</startdate><enddate>20220707</enddate><creator>MOON JUN HEE</creator><creator>MIN BOCK KI</creator><creator>SEO JANG WON</creator><creator>KIM WON CHUL</creator><creator>KIM CHUL JIN</creator><scope>EVB</scope></search><sort><creationdate>20220707</creationdate><title>A composition for inhibiting rancidity of oil</title><author>MOON JUN HEE ; MIN BOCK KI ; SEO JANG WON ; KIM WON CHUL ; KIM CHUL JIN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20220097027A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2022</creationdate><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>MOON JUN HEE</creatorcontrib><creatorcontrib>MIN BOCK KI</creatorcontrib><creatorcontrib>SEO JANG WON</creatorcontrib><creatorcontrib>KIM WON CHUL</creatorcontrib><creatorcontrib>KIM CHUL JIN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MOON JUN HEE</au><au>MIN BOCK KI</au><au>SEO JANG WON</au><au>KIM WON CHUL</au><au>KIM CHUL JIN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>A composition for inhibiting rancidity of oil</title><date>2022-07-07</date><risdate>2022</risdate><abstract>The present application relates to a composition for suppressing the acidification of oil containing fig extract. Edible oil prepared by adding the composition significantly reduces the increase in a color value and an acid value occurring in a heating process, and has an excellent effect of suppressing the acidification of the edible oil. Accordingly, the number of times and the period of use of the edible oil is increased, thereby extending the life of the edible oil and improving the quality of food produced using the same.
본 출원은 무화과 추출물을 포함하는, 유지의 산패 억제용 조성물로, 상기 조성물을 첨가하여 제조되는 식용유는 가열 과정에서 발생하는 색가와 산가의 증가 현상이 현저하게 감소하여, 식용유의 산패가 억제되는 효과가 우수하다. 이에 따라, 식용유의 사용 횟수 및 사용 기간이 증가하여 식용유의 수명을 연장시키고 이를 이용해 제조되는 식품의 품질을 향상시킬 수 있다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | A composition for inhibiting rancidity of oil |
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