| 摘要 |
PURPOSE:To produce a seasoning oil having excellent flavor improving effect, by mixing a fat or oil with flavorous vegetable, heat-treating the resultant mixture continuously under pressure and transferring the extract and flavor components, etc., to the fat or oil. CONSTITUTION:An edible fat or oil containing 0.02-3wt% emulsifying agent, e.g. polyglycerol condensed ricinoleic acie ester, added thereto as necessary is mixed with finely cut flavorous vegetable, e.g. celery, parsley or galic, and the resultant mixture is continuously fed to a tubular heat exchanger or scraped surface heat exchanger under 1.5-7kg/cm<2> pressure, heated at 80-160 deg.C for several seconds - several tens of seconds to transfer the extract and flavor components, etc., to the fat or oil. The resultant material is cooled to separate residues of the flavorous vegetable. |
