| 摘要 |
PURPOSE:To obtain a seasoning oil having excellent body, taste, flavor, etc., and higher oxidation stability than rice oil by extracting heat-treated rice bran with an organic solvent and adding the obtained extract to an oil and fat. CONSTITUTION:Rice bran is heat-treated at about 110-180 deg.C in dry state to develop characteristic agreeable taste and flavor. The heat-treated rice bran is extracted with an organic solvent (e.g., ethanol). The extraction is preferably carried out by refluxing the rice bran together with the organic solvent at about boiling point. The solvent is distilled off e.g., by vacuum distillation to obtain a rice bran extract emitting fragrant flavor and having viscous oily nature. The extract is added to an oil and fat (e.g., rapeseed oil or beef tallow) to 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. |
