| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a versatile spice oil having characteristic flavor and body: and to provide an animal fat using the spice oil as a masking agent and having an improved flavor. <P>SOLUTION: There is provided the spice oil prepared by adding a prescribed amount of a yeast extract to a fat or fatty oil, heating the mixture at a prescribed temperature, and then removing the solid contents. The obtained spice oil has characteristic flavor and body and has high transparency and versatility. The spice oil has an effect for masking the odor of animal fat which is typified by lard, tallow or the like and whose characteristic animal odor is liable to is hated. An animal fat masked with the spice oil can be used to give a water-in-oil type fat or fatty oil composition typified by margarine for filling or the like and having a controlled foreign flavor. <P>COPYRIGHT: (C)2010,JPO&INPIT |
