FLAVOUR OIL AND PROCESS FOR PRODUCING THE SAME

• Main Authors: YOKOMIZO, FOTOSHI, TASHIRO, YOICHI, MIYABE, MASAAKI, FURUKAWA, MASAHIRO
• Format: Patent
• Language: English; Korean
• Published: 25.04.1998
• Edition: 6
• Subjects: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

환원당 1~20 중량부와 낙농 제품 분말 100 중량부로 된 혼합물을 물 1~15 중량 % 존재하에 열처리하여 수득한 당-열처리된 유제품 분말로 부터 유도된 유용성(油溶性) 성분과 지방 또는 기름으로 된 풍미유를 풍미유로 사용한다. 유용성 성분은 위의 당-열처리된 유제품 분말을 지방 또는 기름중에 침지하고, 그 침지물을 60mm 이하로 감압하에 90~150℃ 에서 열처리한 다음 고형분을 제거함으로써 제조할 수 있다. A flavour oil comprising an oil-soluble component derived from a dairy product powder that has been sugar and heat treated by subjecting a mixture of 1 to 20 parts by weight of a reducing sugar and 100 parts by weight of the dairy product powder to a heat treatment in the presence of 1 to 15% by weight of water is described. The oil soluble component can be produced by adding the above sugar-heat treated dairy product powder to a fat or oil, subjection the resultant to a heat treatment at a temperature of 90 to 150 DEG C under reduced pressure of not higher than 60 mmHg and then removing solids.