Kao Corporation

Shinpei Fukuhara

Minoru Kase

Toshiteru Komatsu

Keiji Shibata

Tetsuya Abe

Masao Shimizu

Rika Homma

Junya Moriwaki

Daisuke Shiiba

Aya Sasaki

Testuya Abe

Provided are a liquid seasoning in which degradation of taste and flavor due to storage is suppressed, and a method of producing the same. The method of producing a liquid seasoning comprises the following steps (1), (2), and (3): (1) at a temperature of 80&#xb0; C. or less, adding an aqueous solution of at least one selected from the group consisting of ascorbic acid, hydroxyacid, and salts thereof to a fat or oil and stirring the mixture; (2) bringing the fat or oil after the step (1) into contact with water vapor under reduced pressure; and (3) bringing the fat or oil obtained in the step (2) as an oil phase component into contact with an aqueous phase.

Manufacturing method for liquid seasoning containing oil phase and water phase

A method for manufacturing a refined fat or oil, including: carrying out a first steam treatment of bringing a fat or oil into contact with water vapor; and subsequently carrying out a second steam treatment of bringing the fat or oil having a temperature lower by 10&#xb0; C. or more than a temperature of the fat or oil in the first steam treatment into contact with water vapor in the presence of an organic acid.

Method for producing refined a fat or oil

Provided is a method for manufacturing refined fats and oils. Here fats and oils are brought into contact with an adsorbent and subsequently treated with water vapor under at least one condition of the following conditions. In condition I, the time for which the fats and oils are brought into contact with the water vapor in a temperature range of 175&#xb0; C. to 205&#xb0; C. for from 5 to 110 minutes. In condition 2, the fats and oils are brought into contact with the water vapor in a temperature range of 205&#xb0; C. to 215&#xb0; C. for from 5 to 50 minutes. In condition 3, the fats and oils are brought into contact with the water vapor in a temperature range of 215&#xb0; C. to 230&#xb0; C. for from 5 to 30 minutes.

Method for manufacturing refined fat or oil

Provided is an oil or fat composition, which has an MCPD-FS content (ppm) of 13 ppm or less, the content being measured by a Deutsche Gesellschaft f&#xfc;r Fettwissenschaft (DGF) standard method C-III 18(09), has a diacylglycerol content of 15 mass % or more, and is subjected to deodorization treatment.

Oil or fat composition

A method for manufacturing a refined fat or oil, including: carrying out a first steam treatment of bringing a fat or oil into contact with water vapor; subsequently carrying out a treatment of bringing the fat or oil into contact with an adsorbent; and further carrying out a second steam treatment of bringing the fat or oil having a temperature lower by 10&#xb0; C. or more than a temperature of the fat or oil in the first steam treatment into contact with water vapor.

Growing community of inventors

Kamisu, Japan

Shinpei Fukuhara