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公开(公告)号:US20180213811A1
公开(公告)日:2018-08-02
申请号:US15747112
申请日:2016-06-02
发明人: Eun Hye LEE , Keun Young MIN , Bock Ki MIN , Chul Jin KIM , Dong Chul JUNG
CPC分类号: A23D9/06 , A23D9/013 , C11B5/0085 , C11B5/0092
摘要: The present invention relates to: an antioxidant composition for an oil, comprising a water-soluble antioxidant ingredient-containing extract and a food emulsifier; a cooking oil containing the same; a method for preparing the composition; and a method for preparing the cooking oil.
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2.
公开(公告)号:US20170325473A1
公开(公告)日:2017-11-16
申请号:US15521868
申请日:2015-07-02
发明人: Eun Hye LEE , Keun Young MIN , Bock Ki MIN , Joo Hang LEE , Won Chul KIM , Chul Jin KIM , Jeong Goo CHO , Dong Chul JUNG
IPC分类号: A23D7/005 , A23L33/105 , A23L5/10 , A23D9/013
摘要: Disclosed herein are an extract emulsified oil comprising an antioxidant, in which lecithin and an edible oil are mixed with a molasses extract, an extract of raw sugar-ion resin reclaimed water or an olive leaf extract, a cooking oil containing the same, and a preparation method therefor. According to the present invention, an emulsified oil capable of extending a replacement cycle of a cooking oil by controlling the coloration of the cooking oil upon heating and maintaining a quality of fried food, that is, capable of having excellent thermal stability of undesirable color, and a cooking oil containing the same may be prepared.
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