| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing well flavored and well balanced Layou (Chinese chilli oil) inhibited in generation of trans-fatty acid by performing treatment making use of characteristics of to-be-used vegetable oil such as Perilla ocimoides containing much α-linolenic acid, and spices. <P>SOLUTION: The method for producing Layou comprises: heating primary vegetable oil such as rapeseed oil richly containing oleic acid to around 130-180°C; adding primary spice such as red pepper suitable for high-temperature extraction to the heated vegetable oil to extract components; then adding secondary vegetable oil such as sesame oil richly containing linoleic acid to the mixture to adjust the temperature to around 100-130°C; adding secondary spice such as garlic suitable for low-temperature extraction to extract components; and adding third vegetable oil such as Perilla ocimoides oil richly containing α-linolenic acid to adjust the temperature to around 60-100°C. <P>COPYRIGHT: (C)2011,JPO&INPIT |
