公开(公告)号：US08241695B2

公开(公告)日：2012-08-14

申请号：US12674931

申请日：2008-08-27

申请人： Yuzo Yamada ,  Takehiko Sekiguchi ,  Keiko Awae ,  Masami Inoue ,  Shouji Matsumoto ,  Hiroshi Shiramasa

发明人： Yuzo Yamada ,  Takehiko Sekiguchi ,  Keiko Awae ,  Masami Inoue ,  Shouji Matsumoto ,  Hiroshi Shiramasa

IPC分类号： A23D9/007

CPC分类号： A23D9/013 ,  A23D9/00 ,  A23D9/02 ,  C11B3/001

摘要： Disclosed is a process for producing a fat and oil composition for deep-frying, which has superior flavor and is suppressed, for a long time, in color development and unfavorable odor during heating. Specifically disclosed is a process for producing a fat and oil composition for deep-frying, which is characterized in that at least one phosphorus-derived component selected from a crude oil or a partially refined fat and oil, is added into a refined edible fat and oil in such an amount that the phosphorus content is within the range of 0.1 to 5.0 ppm.

摘要翻译： 公开了一种生产油炸油脂组合物的方法，其具有优异的风味并被长期抑制，在显色和加热期间不利气味。 具体公开的是用于生产油炸油脂组合物的方法，其特征在于，将至少一种选自原油或部分精制油脂的磷衍生物添加到精制食用油脂中， 油的含量为磷含量在0.1〜5.0ppm的范围内。

公开(公告)号：US20110059222A1

公开(公告)日：2011-03-10

申请号：US12674931

申请日：2008-08-27

申请人： Yuzo Yamada ,  Takehiko Sekiguchi ,  Keiko Awae ,  Masami Inoue ,  Shouji Matsumoto ,  Hiroshi Shiramasa

发明人： Yuzo Yamada ,  Takehiko Sekiguchi ,  Keiko Awae ,  Masami Inoue ,  Shouji Matsumoto ,  Hiroshi Shiramasa

IPC分类号： A23D9/007

CPC分类号： A23D9/013 ,  A23D9/00 ,  A23D9/02 ,  C11B3/001

摘要： Disclosed is a process for producing a fat and oil composition for deep-frying, which has superior flavor and is suppressed, for a long time, in color development and unfavorable odor during heating. Specifically disclosed is a process for producing a fat and oil composition for deep-frying, which is characterized in that at least one phosphorus-derived component selected from a crude oil or a partially refined fat and oil, is added into a refined edible fat and oil in such an amount that the phosphorus content is within the range of 0.1 to 5.0 ppm.

摘要翻译： 公开了一种生产油炸油脂组合物的方法，其具有优异的风味并被长期抑制，在显色和加热期间不利气味。 具体公开的是用于生产油炸油脂组合物的方法，其特征在于，将至少一种选自原油或部分精制油脂的磷衍生物添加到精制食用油脂中， 油的含量为磷含量在0.1〜5.0ppm的范围内。