公开(公告)号：US20120301583A1

公开(公告)日：2012-11-29

申请号：US13576725

申请日：2011-03-16

申请人： Yuji Nakada ,  Shoji Matsumoto ,  Naoko Inaba ,  Masayoshi Sakaino ,  Ko Kimura ,  Hiroshi Shiramasa

发明人： Yuji Nakada ,  Shoji Matsumoto ,  Naoko Inaba ,  Masayoshi Sakaino ,  Ko Kimura ,  Hiroshi Shiramasa

IPC分类号： A23D9/007 ,  A23D9/04

CPC分类号： A23D9/007 ,  A23D9/013 ,  A23D9/06 ,  A23L5/11 ,  A23L5/19 ,  A23L5/41 ,  A23V2002/00 ,  C11B5/0028

摘要： The present invention provides an oil and fat composition that can prevent not only coloring caused by heating and cooked odor during heat cooking, but also increase in acid value, as well as that can endure long-term use. The oil and fat composition, which can prevent coloring caused by heating, cooked odor, and increase in acid value, can be obtained by incorporating 0.1 ppm or more and 10 ppm or less of a phosphorus component, and ascorbic acid and/or an ascorbic acid derivative in an ascorbic acid equivalent of 2 ppm or more and 130 ppm or less into an edible oil and fat.

摘要翻译： 本发明提供一种油和油脂组合物，其不仅可以防止在加热烹饪期间由加热和煮熟的气味引起的着色，而且还可以增加酸值，并且可以耐受长期使用。 可以通过加入0.1ppm以上10ppm以下的磷成分和抗坏血酸和/或抗坏血酸来获得能防止由加热引起的着色，煮熟的气味和酸值增加的油脂组合物 酸性衍生物的抗坏血酸当量为2ppm以上且130ppm以下，成为食用油脂。