| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing an edible oil that has satisfactory flavor and superior stability of flavor and stability of oxidation, and contains much linolenic acid. <P>SOLUTION: The edible oil is obtained, by simultaneously pressing oils from one or more kinds of seeds of linseed seed, Perilla ocimoides seed, Perilla frutescens crispa seed, evening primrose seed and borage seed, having poor stability of oxidation and containing abundant polyfunctional unsaturated fatty acids and sesame seeds, having a similar seed shape and purifying the pressed oils or simultaneously roasting one or more kinds from among linseed seed, Perilla ocimoides seed, Perilla frutescens crispa seed, evening primrose seed and borage seed and sesame seed, pressing oils from the seeds and purifying the pressed oils. The effects obtained by roasting one or more kinds of seeds of linseed seed, Perilla ocimoides seed, Perilla frutescens crispa seed, evening primrose seed and borage seed, separately roasting a sesame seed, mixing both the seeds and oils pressed from the mixture results in similar effects as those obtained by mixing both the seeds, roasting the mixture and then pressing the oils from the roasted mixture. <P>COPYRIGHT: (C)2008,JPO&INPIT |
