| 摘要 |
PURPOSE:To obtain the title oil having completely suppressed sputtering phenomenon without discoloration, by adding specific amounts of phospholipids and arginine to a vegetable liquid oil, and by filtering and removing insoluble arginine after agitation. CONSTITUTION:0.5-5 wt.% of phospholipids and 0.05 wt.% or more of arginine are added to a vegetable liquid oil, stirred, and mixed under heating at 150 deg.C or below or without heating. The mixture is then filtered to remove insoluble arginine. The addition of the arginine causes scarcely the discoloration of the oil due to the heat browning of the phospholipids, and the insoluble matter is removed by filtration to maintain the transparency. Sputtering phenomenon can be completely suppressed even by roasting or frying with the oil of food material. The oil provides a higher operating efficiency and reduced danger in cooking, and is scarcely discolored even when heat at 180 deg.C or above. |
