JP2003055687A - Method for improving flavor of palm based fats and oils - Google Patents
Method for improving flavor of palm based fats and oilsInfo
- Publication number
- JP2003055687A JP2003055687A JP2001275742A JP2001275742A JP2003055687A JP 2003055687 A JP2003055687 A JP 2003055687A JP 2001275742 A JP2001275742 A JP 2001275742A JP 2001275742 A JP2001275742 A JP 2001275742A JP 2003055687 A JP2003055687 A JP 2003055687A
- Authority
- JP
- Japan
- Prior art keywords
- oils
- palm
- acid ester
- fats
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000003925 fat Substances 0.000 title claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 16
- 235000019634 flavors Nutrition 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims description 9
- 239000003921 oil Substances 0.000 title abstract description 21
- -1 sorbitan fatty acid ester Chemical class 0.000 claims abstract description 23
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 13
- 239000000194 fatty acid Substances 0.000 claims abstract description 13
- 229930195729 fatty acid Natural products 0.000 claims abstract description 13
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 claims abstract description 10
- 229940114124 ferulic acid Drugs 0.000 claims abstract description 10
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000001785 ferulic acid Nutrition 0.000 claims abstract description 10
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 claims abstract description 10
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 8
- 235000010445 lecithin Nutrition 0.000 claims abstract description 8
- 239000000787 lecithin Substances 0.000 claims abstract description 8
- 229940067606 lecithin Drugs 0.000 claims abstract description 8
- 235000019482 Palm oil Nutrition 0.000 claims description 19
- 239000002540 palm oil Substances 0.000 claims description 19
- 235000014593 oils and fats Nutrition 0.000 claims description 5
- 235000019197 fats Nutrition 0.000 description 18
- 235000019198 oils Nutrition 0.000 description 17
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 4
- 244000025254 Cannabis sativa Species 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- IJCWFDPJFXGQBN-RYNSOKOISA-N [(2R)-2-[(2R,3R,4S)-4-hydroxy-3-octadecanoyloxyoxolan-2-yl]-2-octadecanoyloxyethyl] octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](OC(=O)CCCCCCCCCCCCCCCCC)[C@H]1OC[C@H](O)[C@H]1OC(=O)CCCCCCCCCCCCCCCCC IJCWFDPJFXGQBN-RYNSOKOISA-N 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 description 1
- 229910000462 iron(III) oxide hydroxide Inorganic materials 0.000 description 1
- 239000010699 lard oil Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000001589 sorbitan tristearate Substances 0.000 description 1
- 235000011078 sorbitan tristearate Nutrition 0.000 description 1
- 229960004129 sorbitan tristearate Drugs 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、パーム油、パーム
ステアリン、パームオレイン、パームスーパーオレイン
及びパーム油中融点分別脂（ＰＭＦ）等のパーム系油脂
類の低温保管における風味を改良する方法に関するもの
である。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for improving the flavor of palm oils such as palm oil, palm stearin, palm olein, palm super olein and palm oil medium melting point fractionated fat (PMF) in low temperature storage. Is.
【０００２】[0002]
【従来の技術】常法により精製された一般の食用油脂
は、胡麻油、オリーブ油或いはカカオ脂のような特殊な
油脂を除き、殆ど無味無臭であるとはいうものの、実際
には各々油脂固有の油味を有しており、例えば液体油は
一般に独特の油っぽさがあり、またパーム系油脂を低温
保管（−５〜１０℃）した場合には、口中に含んだ時
に、独特の「ホコリくささ」と枯れ草臭似た風味を感じ
るというように、好ましくない油味を有しており、この
ような不快な油味は経時的に増加するという問題があ
る。2. Description of the Related Art Although general edible oils and fats refined by a conventional method are almost tasteless and odorless except for special oils and fats such as sesame oil, olive oil or cacao butter, they are actually oils unique to oils and fats. For example, liquid oil generally has a peculiar oily taste, and when palm-based fats and oils are stored at low temperature (-5 to 10 ° C), they have a unique "dust" when contained in the mouth. It has an unpleasant oily taste, such as a feeling of "kusasa" and a taste similar to that of dead grass, and there is a problem that such an unpleasant oily taste increases with time.
【０００３】食用油脂の風味を改善する方法としては、
炭素数１８以上で二重結合３個以上を有する高度不飽和
脂肪酸を構成成分として含む油脂に、リン脂質を含有さ
せる高度不飽和脂肪酸含有油脂の臭気マスキング方法
（特開平３−１３００４２号公報）、魚油とパーム油等
の油脂を特定の配合とし、ランダムエステル交換するこ
とにより、酸化安定性及び戻り臭発生抑制効果のある食
用エステル交換油（特開平６−２８７５９３号公報）、
また、ラードとパーム油とを混合し、分別処理して生成
する結晶を除去するラードの臭気抑制法（特開平１０−
２５４９０号公報）等の風味の改良方法が知られてい
る。As a method of improving the flavor of edible oil and fat,
A method for masking the odor of a highly unsaturated fatty acid-containing oil / fat containing a phospholipid in an oil / fat containing a highly unsaturated fatty acid having 18 or more carbon atoms and having 3 or more double bonds as a constituent component (JP-A-3-130042), An edible transesterified oil having an oxidation stability and a return odor generation suppressing effect by random transesterification with an oil and fat such as fish oil and palm oil (JP-A-6-287593),
Further, a method for suppressing odor of lard by mixing lard and palm oil and removing the generated crystals by fractionation treatment (Japanese Patent Laid-Open No. 10-
No. 25490), a method for improving flavor is known.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、上記したパ
ーム系油脂を低温保管した場合に発生する独特の好まし
くない風味及びこのような不快な風味は経時的に増加す
るという問題点を解決するものである。DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned problems that a peculiar unfavorable taste and the unpleasant taste which occur when the above palm-based fats and oils are stored at a low temperature increase with time. It is a thing.
【０００５】[0005]
【課題を解決するための手段】本発明は、ソルビタン脂
肪酸エステル及び／又はフェルラ酸エステルを含有する
パーム系油脂類であり、ソルビタン脂肪酸及び／又はフ
ェルラ酸エステルを含有するパーム系油脂類に、更にレ
シチンを添加することを特徴とするパーム系油脂類の低
温保管における風味改良方法である。The present invention relates to palm-based fats and oils containing sorbitan fatty acid ester and / or ferulic acid ester, and further to palm-based fats and oils containing sorbitan fatty acid and / or ferulic acid ester. A method for improving flavor in low-temperature storage of palm oils and fats, characterized by adding lecithin.
【０００６】[0006]
【発明の実施の形態】本発明におけるパーム系油脂類と
は、パーム油、パーム油を分別して得られるパームステ
アリン、パームオレイン、パームスーパーオレイン及び
パーム油中融点分別脂（ＰＭＦ）である。本発明の実施
により、本発明のパーム系油脂類は、低温保管による、
独特な好ましくない油味がなく、風味が良好であるの
で、フライ油、スプレー油、マーガリン、ショートニン
グ及びチョコレート類などの食用油脂加工製品に、従来
通りに使用することにより、それらの製品の風味を改善
することができる。BEST MODE FOR CARRYING OUT THE INVENTION Palm-based fats and oils in the present invention are palm oil, palm stearin obtained by fractionating palm oil, palm olein, palm super olein and palm oil middle melting point fraction (PMF). According to the practice of the present invention, the palm-based oils and fats of the present invention are stored at a low temperature,
Since it has no unique unpleasant oily taste and has a good flavor, it can be used in edible oil and fat processing products such as frying oil, spray oil, margarine, shortening and chocolates in a conventional manner to improve the flavor of those products. Can be improved.
【０００７】本発明で用いられるソルビタン脂肪酸エス
テルは、ソルビタントリステアレート及びソルビタント
リベヘネートを主体とするソルビタン脂肪酸エステルを
用いるものである。ソルビタン脂肪酸エステルの含有量
は、本発明のパーム系油脂中、好ましくは、０．０５〜
５．０重量％、より好ましくは、０．１〜２．０重量％
の範囲である。ソルビタン脂肪酸エステルの含有量が
０．０５重量％未満では、風味改良の効果が少なく、
５．０重量％を超えるとソルビタン脂肪酸エステル独特
の乳化剤臭が感じられるようになり、またコスト高とな
るため、あまり好ましくない。The sorbitan fatty acid ester used in the present invention is a sorbitan fatty acid ester mainly containing sorbitan tristearate and sorbitan tribehenate. The content of the sorbitan fatty acid ester in the palm-based oil and fat of the present invention is preferably 0.05 to
5.0% by weight, more preferably 0.1-2.0% by weight
Is the range. When the content of the sorbitan fatty acid ester is less than 0.05% by weight, the effect of improving the flavor is small,
If it exceeds 5.0% by weight, the emulsifier odor peculiar to sorbitan fatty acid ester will be felt, and the cost will increase, which is not preferable.
【０００８】本発明のフェルラ酸エステルとしては、オ
リザノールを用いることができる。オリザノールは、玄
米の表皮種子膜（米糠）や米胚芽中に含まれる成分であ
り、フェルラ酸を母核として、これにステロール，トリ
テルペンアルコールがエステル結合した化合物の総称で
ある。フェルラ酸エステルの含有量は、０．０１〜５．
０重量％、より好ましくは、０．１〜３．０重量％の範
囲である。フェルラ酸エステルの含有量が０．０１重量
％未満では、風味改良の効果が少なく、５．０重量％を
超えると油脂への溶解性が良くない。Oryzanol can be used as the ferulic acid ester of the present invention. Oryzanol is a component contained in the epidermal seed membrane (rice bran) and rice germ of brown rice, and is a generic term for compounds in which ferulic acid is the mother nucleus and sterols and triterpene alcohols are ester-bonded thereto. The content of ferulic acid ester is 0.01 to 5.
It is 0% by weight, and more preferably 0.1 to 3.0% by weight. If the content of the ferulic acid ester is less than 0.01% by weight, the effect of improving the flavor is small, and if it exceeds 5.0% by weight, the solubility in fats and oils is poor.
【０００９】本発明のレシチンは、特に限定はなく、市
販のレシチンを用いることができ、レシチンの含有量
は、０．００５〜０．５重量％の範囲である。The lecithin of the present invention is not particularly limited, and commercially available lecithin can be used, and the content of lecithin is in the range of 0.005 to 0.5% by weight.
【００１０】[0010]
【実施例】実施例１
精製パーム油（過酸化物価が０．０ｍｅｑ／ｋｇ）１０
０部に、ソルビタン脂肪酸トリステアレート（ポエムＳ
−６５Ｆ、理研ビタミン社製）を１．０部添加し、６０
〜７０℃で１０分間撹拌混合して調製した精製パーム油
を、５℃に１週間保持した後、風味を官能評価した。ま
た、比較例として乳化剤無添加の精製パーム油を用い
た。Example 1 Refined palm oil (peroxide value is 0.0 meq / kg) 10
In 0 parts, sorbitan fatty acid tristearate (Poem S
-65 F, manufactured by Riken Vitamin Co., Ltd.)
The refined palm oil prepared by stirring and mixing at ˜70 ° C. for 10 minutes was kept at 5 ° C. for 1 week, and then the flavor was sensory-evaluated. As a comparative example, refined palm oil without emulsifier was used.
【００１１】実施例２
精製パーム油（過酸化物価が０．０ｍｅｑ／ｋｇ）１０
０部に、フェラル酸エステル（γ−オリザノール、和光
純薬製試薬）を１．０部添加し、６０〜７０℃で１０分
間撹拌混合して調製した精製パーム油を、５℃に１週間
保持した後、風味を官能評価した。Example 2 Refined palm oil (peroxide value is 0.0 meq / kg) 10
To 0 part, 1.0 part of ferric acid ester (γ-oryzanol, Wako Pure Chemical Industries, Ltd. reagent) was added, and purified palm oil prepared by stirring and mixing at 60 to 70 ° C for 10 minutes was kept at 5 ° C for 1 week. After that, the flavor was sensory evaluated.
【００１１】実施例３
精製パーム油（過酸化物価が０．０ｍｅｑ／ｋｇ）１０
０部に、ソルビタン脂肪酸トリステアレート（ポエムＳ
−６５Ｆ、理研ビタミン社製）を１部及びレシチン０．
０５部を添加し、６０〜７０℃で１０分間撹拌混合し
て、５℃に１週間保持したものの風味を官能評価した。Example 3 Refined palm oil (peroxide value is 0.0 meq / kg) 10
In 0 parts, sorbitan fatty acid tristearate (Poem S
-65F, manufactured by Riken Vitamin Co.) and 1 part of lecithin.
05 parts was added, and the mixture was stirred and mixed at 60 to 70 ° C. for 10 minutes and kept at 5 ° C. for 1 week.
【００１２】実施例１、実施例２及び実施例３の油脂
は、低温保管時に起こる、ホコリくささと枯れ草に似た
風味が感じられなかったのに対して比較例１の油脂は、
ホコリくささと枯れ草に似た風味が感じるという結果が
得られた。The fats and oils of Example 1, Example 2 and Example 3 did not have the dustiness and the taste similar to that of dead grass which was generated during low temperature storage, whereas the fat and oil of Comparative Example 1
The result was that it felt dusty and had a flavor similar to that of dead grass.
【００１３】[0013]
【発明の効果】以上述べたように、パーム系油脂類に対
して、ソルビタン脂肪酸エステル及び／又はフェルラ酸
エステルを含有させる、或いは、更にレシチンを併用す
ることにより、パーム系油脂の低温保管による風味の低
下を抑制することができる。As described above, by adding sorbitan fatty acid ester and / or ferulic acid ester to palm oils and fats, or by additionally using lecithin, palm oils and fats are preserved at low temperature. Can be suppressed.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 荏原 紘 東京都江戸川区東葛西３丁目17番９号 月 島食品工業株式会社内 Ｆターム(参考） 4B026 DC01 DC03 DG02 DK04 DK05 DK10 DX01 4H059 BA35 BA83 BB14 BB15 BB22 BB44 BB45 BC13 EA01 EA40 ─────────────────────────────────────────────────── ─── Continued front page (72) Inventor Hiroshi Ebara 3-17-9 Higashikasai, Edogawa-ku, Tokyo Mon Shima Food Industry Co., Ltd. F term (reference) 4B026 DC01 DC03 DG02 DK04 DK05 DK10 DX01 4H059 BA35 BA83 BB14 BB15 BB22 BB44 BB45 BC13 EA01 EA40
Claims (3)
ェルラ酸エステルを含有するパーム系油脂類。1. Palm-based oils and fats containing sorbitan fatty acid ester and / or ferulic acid ester.
テル及び／又はフェルラ酸エステルを特徴とするパーム
系油脂類の低温保管における風味改良方法。2. A method for improving the flavor of palm oils and fats at low temperature storage, which comprises sorbitan fatty acid ester and / or ferulic acid ester in palm oils and fats.
求項２記載の風味改良方法。3. The flavor improving method according to claim 2, further comprising lecithin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001275742A JP2003055687A (en) | 2001-08-09 | 2001-08-09 | Method for improving flavor of palm based fats and oils |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001275742A JP2003055687A (en) | 2001-08-09 | 2001-08-09 | Method for improving flavor of palm based fats and oils |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2003055687A true JP2003055687A (en) | 2003-02-26 |
Family
ID=19100552
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001275742A Pending JP2003055687A (en) | 2001-08-09 | 2001-08-09 | Method for improving flavor of palm based fats and oils |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2003055687A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010060712A1 (en) * | 2008-11-28 | 2010-06-03 | Unilever Nv | Fat containing emulsion comprising palm oil and sorbitan fatty acid ester |
| WO2012035901A1 (en) * | 2010-09-14 | 2012-03-22 | 株式会社Ｊ－オイルミルズ | Production method for fat and oil composition |
| WO2012086620A1 (en) * | 2010-12-21 | 2012-06-28 | 花王株式会社 | Fat and/or oil composition |
| JP2016123331A (en) * | 2014-12-26 | 2016-07-11 | ミヨシ油脂株式会社 | Method for producing edible oil and fat |
-
2001
- 2001-08-09 JP JP2001275742A patent/JP2003055687A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010060712A1 (en) * | 2008-11-28 | 2010-06-03 | Unilever Nv | Fat containing emulsion comprising palm oil and sorbitan fatty acid ester |
| WO2012035901A1 (en) * | 2010-09-14 | 2012-03-22 | 株式会社Ｊ－オイルミルズ | Production method for fat and oil composition |
| JP4931095B1 (en) * | 2010-09-14 | 2012-05-16 | 株式会社Ｊ−オイルミルズ | Method for producing oil and fat composition |
| WO2012086620A1 (en) * | 2010-12-21 | 2012-06-28 | 花王株式会社 | Fat and/or oil composition |
| JP2012143228A (en) * | 2010-12-21 | 2012-08-02 | Kao Corp | Oil-and-fat composition |
| CN103281909A (en) * | 2010-12-21 | 2013-09-04 | 花王株式会社 | Fat and/or oil composition |
| US8980360B2 (en) | 2010-12-21 | 2015-03-17 | Kao Corporation | Fat and/or oil composition |
| CN103281909B (en) * | 2010-12-21 | 2015-06-17 | 花王株式会社 | Fat and/or oil composition |
| TWI547240B (en) * | 2010-12-21 | 2016-09-01 | Kao Corp | Grease composition |
| JP2016123331A (en) * | 2014-12-26 | 2016-07-11 | ミヨシ油脂株式会社 | Method for producing edible oil and fat |
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