| 摘要 |
PURPOSE:To obtain a seasoning oil having excellent body, taste and flavor and higher oxidation stability than rice oil by immersing heat-treated rice bran in an oil and fat, heating at a specific temperature in a vacuum of a specific vacuum degree and removing solid components from the heat-treated product. CONSTITUTION:Rice bran is heat-treated at about 110-180 deg.C preferably in dry state to develop characteristic agreeable taste and flavor. The heat-treated rice bran is immersed in an oil and fat (e. g., rapeseed oil and fish oil) and stirred under heating at 120-150 deg.C in vacuum of <=60mmHg (60Torr). After the heating and stirring treatment, the product is cooled and separated by separation means such as filtration, centrifugal separation and decantation to separate and remove the solid components and obtain the objective seasoning oil. The seasoning oil prepared by this process can be suitably used for frying, kneading or preparation of shortening, cream, etc. |
