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1. (WO2018088188) METHOD FOR MANUFACTURING FLAVOR OIL, METHOD FOR MANUFACTURING EDIBLE OIL-AND-FAT COMPOSITION, AND METHOD FOR MANUFACTURING FOOD
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Pub. No.: WO/2018/088188 International Application No.: PCT/JP2017/038230
Publication Date: 17.05.2018 International Filing Date: 24.10.2017
IPC:
A23D 9/00 (2006.01) ,A23L 27/10 (2016.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
D
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
9
Other edible oils or fats, e.g. shortenings, cooking oils
[IPC code unknown for A23L 27/10]
Applicants:
株式会社J-オイルミルズ J-OIL MILLS, INC. [JP/JP]; 東京都中央区明石町8番1号 8-1, Akashi-cho, Chuo-ku, Tokyo 1040044, JP
Inventors:
平岡 香織 HIRAOKA Kaori; JP
廣島 理樹 HIROSHIMA Riki; JP
小薗 伸介 KOZONO Shinsuke; JP
Agent:
松井 茂 MATSUI Shigeru; JP
宮尾 武孝 MIYAO Takenori; JP
Priority Data:
2016-21935910.11.2016JP
Title (EN) METHOD FOR MANUFACTURING FLAVOR OIL, METHOD FOR MANUFACTURING EDIBLE OIL-AND-FAT COMPOSITION, AND METHOD FOR MANUFACTURING FOOD
(FR) PROCÉDÉS DE FABRICATION D’HUILE PARFUMÉE, DE GRAISSE ALIMENTAIRE, ET D’ALIMENT
(JA) 風味油の製造方法、食用油脂組成物の製造方法及び食品の製造方法
Abstract:
(EN) Provided is a method for manufacturing a flavor oil with good production efficiency and in which the flavor of a dried food is adequately imparted. Oils and fats are heated to 100°C or more, a dried food is added, and heating is continued up to 160°C or more, whereby a flavor oil is obtained. As another aspect, a moisture-containing flavor-imparting food is fried in oils and fats, more oils and fats are further added and heated to 100°C or more, a dried food is added, and heating is continued up to 160°C or more, whereby a flavor oil is obtained.
(FR) L’invention fournit un procédé de fabrication d’huile parfumée présentant une efficacité de production satisfaisante, et auquel le goût d’un aliment séché est conféré de manière suffisante. Une huile parfumée est obtenue en chauffant une graisse à 100°C ou plus, en y ajoutant l’aliment séché et en poursuivant le chauffage jusqu’à 160°C ou plus. Dans un autre mode de réalisation, l’huile parfumée est obtenue en faisant sauter dans la graisse un aliment conférant un goût et à teneur en eau, en ajoutant de la graisse et le faisant chauffeur à 100°C ou plus, en ajoutant l’aliment séché et en poursuivant le chauffage jusqu’à 160°C ou plus.
(JA) 乾燥食品の風味が十分に付与された、生産効率の良い風味油の製造方法を提供する。 油脂を100℃以上に加熱し、乾燥食品を添加して160℃以上になるまで加熱を続けることにより風味油を得る。また、別の態様として、水分含有風味付与食品を油脂で炒め、さらに油脂を添加して100℃以上に加熱し、乾燥食品を添加して160℃以上になるまで加熱を続けることにより風味油を得る。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)