OTA HIROAKI,太田 裕章,TAKAHASHI ISAMU,高橋 勇,FUJITA YOHEI,藤田 洋平
申请号：
JP2010243172
公开号：
JP2012095537A
申请日:
2010.10.29
申请国别(地区):
JP
年份:
2012
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a cooking oil and fat composition having strong hardened oil flavor in spite of having less content of trans fatty acid (TFA).SOLUTION: This cooking oil and fat composition includes in the whole cooking oil and fat composition, 4.5-77 wt.% content of oil and fat (A) derived from palm oil and free from hydrogenation, and 22.5-95 wt.% content of oil and fat (B) derived from palm oil and hydrogenated so as to bring an iodine value difference before and after hydrogenation to &le5, and includes &le5% content of trans fatty acid. The composition is used for cooking.COPYRIGHT: (C)2012,JPO&INPIT【課題】 トランス脂肪酸(TFA)含量が少なくても硬化油風味の強い加熱調理用油脂組成物を提供すること。【解決手段】 加熱調理用油脂組成物全体中、水素添加していないパーム由来の油脂(A)の含有量が4.5~77重量%、水素添加前後のヨウ素価の差が5以下になるように水素添加したパーム由来の油脂(B)の含有量が22.5~95重量%であり、トランス脂肪酸含有量が5%以下である加熱調理用油脂組成物を用いて加熱調理すること。【選択図】なし
