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公开(公告)号：US20240172768A1
公开(公告)日：2024-05-30
申请号：US18283497
申请日：2022-04-20
申请人： J-OIL MILLS, INC.
摘要： In the present invention, any unpleasant taste in foods cooked using a chlorophyll-containing oil and fat composition is reduced. The edible oil and fat composition comprises: (A) a chlorophyll including one or more selected from the group consisting of chlorophyll a, pheophytin a, and pyropheophytin a; (B) a heated/processed oil and fat including one or more oils selected from the group consisting of (b1) a first heated oil obtained by heat-treating an unrefined raw oil including one or more oils selected from the group consisting of a pressed oil from an oil and fat material and an extracted oil from the oil and fat material, or an oil and fat that has passed through one or more steps selected from the group consisting of a degumming step, a deacidification step, and a decolorization step in a step for refining the unrefined raw oil, (b2) a roasted oil obtained by pressing or extracting the oil and fat material, which has been roasted, and (b3) a second heated oil obtained by heat-treating an oil and fat containing the oil and fat material and/or a processed product thereof; and (C) an edible oil and fat.
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公开(公告)号：US20240081361A1
公开(公告)日：2024-03-14
申请号：US18272267
申请日：2022-01-13
申请人： J-OIL MILLS, INC.
发明人： Takehiko SEKIGUCHI , Ayako MAEDA , Masami INOUE
IPC分类号： A23D9/04
CPC分类号： A23D9/04
摘要： A coloration inhibitor characterized in containing, as an active ingredient, a heated oil obtained by implementing a heating treatment at 120° C. or higher on: an unrefined raw oil including an expressed oil of an oil and fat raw material, an extracted oil of the oil and fat raw material, or both the expressed oil and the extracted oil; or an oil and fat obtained by furthermore implementing degumming, deacidification, or both of these treatments on the unrefined raw oil. The coloration inhibitor is suitably used as an edible ingredient for inhibiting coloration of an edible oil and fat composition or inhibiting coloration of a food product cooked using the edible oil and fat composition.
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3.发明申请公开(公告)号：US20200367523A1
公开(公告)日：2020-11-26
申请号：US16635190
申请日：2018-06-01
申请人： J-OIL MILLS, Inc.
摘要： Provided are an agent for reducing the oiliness of cooked food and a method for reducing the oiliness of cooked food that make it possible to reduce the oiliness of prepared cooked food.The agent for reducing the oiliness of cooked food contains roasted oil as an active component. The method for reducing the oiliness of cooked food comprises including roasted oil in a cooking oil or fat composition, applying the same to preparation materials, and conducting cooking. The roasted oil is preferably derived from corn or soybeans. The present invention is preferably applied to fried foods.
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公开(公告)号：US20230089540A1
公开(公告)日：2023-03-23
申请号：US17798447
申请日：2021-02-12
申请人： J-OIL MILLS, INC.
摘要： There is provided an oiliness-reducing agent that is capable of reducing the oiliness perceived when a person consumes a food product.
The oiliness-reducing agent is characterized by containing, as an active ingredient, a heated oil obtained by implementing a heating treatment at 120° C. or higher on an unrefined crude oil including an expressed oil of an oil and fat raw material or an extracted oil of the oil and fat raw material, or on an oil and fat that has passed through a degumming step, a deacidification step, or a bleaching step in steps for refining the unrefined crude oil.-
公开(公告)号：US20200367544A1
公开(公告)日：2020-11-26
申请号：US16635186
申请日：2018-06-01
申请人： J-OIL MILLS, Inc.
摘要： Provided are a heating-odor-suppressing agent for a cooking oil or fat composition, a method for suppressing a heating odor in a cooking oil or fat composition, and a method for producing the cooking oil or fat composition that make it possible to suppress the heating odor of an oil or fat produced during cooking of deep-fried foods or the like.The heating-odor-suppressing agent for a cooking oil or fat composition contains corn-derived roasted oil as an active component. Moreover, the method for suppressing a heating odor in a cooking oil or fat composition involves including corn-derived roasted oil in the cooking oil or fat composition. Furthermore, the method for producing a cooking oil or fat composition comprises mixing corn-derived roasted oil and an edible oil or fat other than the roasted oil to thereby obtain an oil or fat composition that contains 0.01% by mass or more to 10% by mass or less of the roasted oil.
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