JP6801958B2 - Method for producing roasted oil and method for producing edible oil and fat composition - Google Patents
Method for producing roasted oil and method for producing edible oil and fat composition Download PDFInfo
- Publication number
- JP6801958B2 JP6801958B2 JP2015251834A JP2015251834A JP6801958B2 JP 6801958 B2 JP6801958 B2 JP 6801958B2 JP 2015251834 A JP2015251834 A JP 2015251834A JP 2015251834 A JP2015251834 A JP 2015251834A JP 6801958 B2 JP6801958 B2 JP 6801958B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- roasting
- roasted
- producing
- fat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000003921 oil Substances 0.000 title claims description 110
- 238000004519 manufacturing process Methods 0.000 title claims description 30
- 239000000203 mixture Substances 0.000 title claims description 30
- 239000008157 edible vegetable oil Substances 0.000 title claims description 21
- 235000019198 oils Nutrition 0.000 claims description 109
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000011282 treatment Methods 0.000 claims description 12
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 11
- 239000011574 phosphorus Substances 0.000 claims description 11
- 229910052698 phosphorus Inorganic materials 0.000 claims description 11
- 238000005406 washing Methods 0.000 claims description 11
- 239000002253 acid Substances 0.000 claims description 8
- 238000004042 decolorization Methods 0.000 claims description 3
- 238000004332 deodorization Methods 0.000 claims description 3
- 239000003925 fat Substances 0.000 description 39
- 235000019197 fats Nutrition 0.000 description 39
- 238000011156 evaluation Methods 0.000 description 8
- 235000019606 astringent taste Nutrition 0.000 description 7
- 235000019658 bitter taste Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 239000010779 crude oil Substances 0.000 description 5
- 150000003904 phospholipids Chemical class 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 3
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 3
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000005642 Oleic acid Substances 0.000 description 3
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 3
- 239000008346 aqueous phase Substances 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- -1 fatty acid ester Chemical class 0.000 description 3
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 239000008159 sesame oil Substances 0.000 description 3
- 235000011803 sesame oil Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000019483 Peanut oil Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000010495 camellia oil Substances 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000000312 peanut oil Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 229930003799 tocopherol Natural products 0.000 description 2
- 239000011732 tocopherol Substances 0.000 description 2
- 235000019149 tocopherols Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000019487 Hazelnut oil Nutrition 0.000 description 1
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 description 1
- 235000000072 L-ascorbyl-6-palmitate Nutrition 0.000 description 1
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 235000018330 Macadamia integrifolia Nutrition 0.000 description 1
- 240000000912 Macadamia tetraphylla Species 0.000 description 1
- 235000003800 Macadamia tetraphylla Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 241000208422 Rhododendron Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000021324 borage oil Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 238000004993 emission spectroscopy Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 239000010468 hazelnut oil Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000009616 inductively coupled plasma Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229950008882 polysorbate Drugs 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000008171 pumpkin seed oil Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229920002545 silicone oil Polymers 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 238000009875 water degumming Methods 0.000 description 1
- 239000010497 wheat germ oil Substances 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
Description
本発明は、焙煎油の製造方法、及び食用油脂組成物の製造方法に関するものである。
The present invention is roasting Iabura method of manufacturing, and to a method for producing an edible fat and oil composition.
焙煎油は、フライ調理、炒め調理など、加熱を伴う調理に主に用いられている。 Roasting oil is mainly used for cooking with heating such as frying and stir-frying.
また、焙煎油は一般的に価格が高いため、他の精製油でブレンドして用いられる。焙煎油を含有する油脂組成物として、例えば、特許文献１及び２に記載の油脂組成物がある。 Moreover, since roasting oil is generally expensive, it is used by blending with other refined oils. Examples of the fat and oil composition containing roasting oil include the fat and oil compositions described in Patent Documents 1 and 2.
特許文献１には、焙煎大豆油及び動植物油を含有する油脂組成物が開示されている。また、特許文献２には、焙煎ごま油及び精製油（精製植物油）を含有する油脂組成物が開示されている。 Patent Document 1 discloses an oil / fat composition containing roasted soybean oil and animal and vegetable oils. Further, Patent Document 2 discloses an oil / fat composition containing roasted sesame oil and refined oil (refined vegetable oil).
一方、加熱調理用食用油脂としては、例えば、特許文献３に記載の油脂組成物がある。 On the other hand, as an edible oil / fat for cooking, for example, there is an oil / fat composition described in Patent Document 3.
特許文献３には、所定の量でトコフェロール類及びリン脂質を含有する油脂組成物が開示されている。 Patent Document 3 discloses an oil / fat composition containing tocopherols and phospholipids in a predetermined amount.
焙煎油には、焙煎により、苦み、えぐみ及び渋みが生じるという問題がある。また、焙煎油を含有する油脂組成物にも同様の問題がある。 Roasting oil has a problem that bitterness, harshness and astringency are caused by roasting. Further, the fat and oil composition containing roasting oil has the same problem.
従って、本発明の目的は、焙煎により生じる苦み、えぐみ及び渋みを低減できる焙煎油の製造方法、及び当該製造方法で得られた焙煎油を含有する食用油脂組成物の製造方法を提供することである。
Accordingly, an object of the present invention, bitterness caused by roasting, a method of manufacturing a Iabura roasting that reduces the acridity and astringency, and a manufacturing method of an edible fat and oil composition containing the roasted oil obtained in the production process Is to provide.
本発明は、上記目的を達成するために、下記の［１］〜［３］の焙煎油の製造方法、及び食用油脂組成物の製造方法を提供する。
［１］焙煎油に対して、酸による脱ガム処理を行なった後、６０〜１００℃の湯で湯洗処理を３回以上行なう工程を有し、
湯洗処理の後に脱酸、脱色及び脱臭処理が行われない、
ことを特徴とするリン含量が４ｐｐｍ以下である焙煎油の製造方法。
［２］前記焙煎油が焙煎菜種油であることを特徴とする前記［１］に記載の焙煎油の製造方法。
［３］前記［１］又は前記［２］に記載の焙煎油の製造方法で得られた焙煎油を１質量％以上１００質量％未満含有することを特徴とする食用油脂組成物の製造方法。
The present invention, in order to achieve the above object, provides a method for producing a roasting process for producing a Iabura, and edible fat and oil composition of [1] to [3] below.
[ 1] The roasted oil has a step of degumming with acid and then washing with hot water at 60 to 100 ° C. three times or more.
No deoxidation, decolorization and deodorization treatment is performed after hot water washing treatment,
A method for producing a roasting oil having a phosphorus content of 4 ppm or less.
[ 2 ] The method for producing a roasting oil according to the above [ 1 ], wherein the roasting oil is a roasted rapeseed oil.
[ 3 ] Production of an edible oil / fat composition comprising 1% by mass or more and less than 100% by mass of the roasting oil obtained by the method for producing a roasting oil according to the above [ 1 ] or the above [ 2 ]. Method .
本発明によると、焙煎により生じる苦み、えぐみ及び渋みを低減できる焙煎油の製造方法、及び当該製造方法で得られた焙煎油を含有する食用油脂組成物の製造方法を提供することができる。 According to the present invention, there is provided bitterness caused by roasting, a method of manufacturing a Iabura roasting that reduces the acridity and astringency, and a method for producing an edible fat and oil composition containing the roasted oil obtained in the production process be able to.
〔焙煎油〕
本発明の実施の形態に係る焙煎油は、リン含量が４ｐｐｍ以下である。ここで、本実施の形態における焙煎油とは、以下に説明する焙煎油（固形分除去油）、焙煎油（脱ガム油）等のいずれであってもよいが、焙煎油（脱ガム油）であることが好ましい。
[Roasting oil]
The roasting oil according to the embodiment of the present invention has a phosphorus content of 4 ppm or less. Here, the roasting oil in the present embodiment may be any of the roasting oil (solid content removing oil), the roasting oil (degumming oil) and the like described below, but the roasting oil ( Degaming oil) is preferable.
上記焙煎油としては、種々の焙煎油、例えば、焙煎菜種油、焙煎大豆油、焙煎ごま油、焙煎落花生油、焙煎サフラワー油を使用できる。特に、焙煎菜種油を使用することが好ましい。 As the roasting oil, various roasting oils such as roasted rapeseed oil, roasted soybean oil, roasted sesame oil, roasted peanut oil, and roasted saflower oil can be used. In particular, it is preferable to use roasted rapeseed oil.
焙煎油は、公知の処理の組合せにより製造でき、例えば、原料を選別した後、焙煎し、その後、圧搾、ろ過することで焙煎油（圧搾粗油）が得られる。焙煎油（圧搾粗油）は、必要に応じて、静置、ろ過及び静置の繰り返し、仕上げろ過の工程を行うことにより、又は遠心分離を行なうことにより固形分を除去して焙煎油（固形分除去油）とすることができる。焙煎方法（焙煎時間、焙煎温度、焙煎処理量、焙煎処理機等）は特に限定されない。焙煎機は、例えば、回転流動床式、回転ドラム式、ロータリーキルン式などを使用することができる。 The roasting oil can be produced by a combination of known treatments. For example, roasting oil (squeezed crude oil) can be obtained by selecting raw materials, roasting, and then pressing and filtering. The roasting oil (squeezed crude oil) is a roasting oil from which solids have been removed by repeating the steps of standing, filtering and standing, finishing filtration, or by centrifuging, if necessary. (Solidity removing oil) can be used. The roasting method (roasting time, roasting temperature, roasting amount, roasting machine, etc.) is not particularly limited. As the roasting machine, for example, a rotary fluidized bed type, a rotary drum type, a rotary kiln type and the like can be used.
焙煎油は、脱ガム処理される。焙煎油は、圧搾時、あるいは圧搾後に、少量の水又は蒸気吹込みによりリン脂質を沈殿させ、ろ過により除去する水脱ガム処理が行われることがあるが、その場合でもガム質が多く残存する（リン分が数十ｐｐｍ以上残存する）。そのため、本発明においては、脱ガム処理としては、酸による脱ガム処理を行うことが好ましい。酸による脱ガム処理は、例えば、リン酸又は有機酸を５〜１５％程度含む酸水溶液を対油脂０．０５〜０．３％程度の酸濃度となるように焙煎油に添加することで行なうことができる。有機酸を用いる場合は、有機酸としてクエン酸、リンゴ酸、コハク酸、酢酸、アスコルビン酸、乳酸等を用いることができる。脱ガム処理時、遠心分離でガム質及び水相を除去する。これにより、焙煎油（脱ガム油）が得られる。脱ガム処理は、圧搾以降のどの工程で行ってもよい。例えば、前述の固形分を除去する工程の前に行なってもよい。 The roasting oil is degummed. The roasted oil may be subjected to a water degumming treatment in which phospholipids are precipitated by blowing a small amount of water or steam and removed by filtration during or after pressing, but even in that case, a large amount of gum remains. (Rin content remains in the range of several tens of ppm or more). Therefore, in the present invention, as the degumming treatment, it is preferable to perform a degumming treatment with an acid. The degumming treatment with an acid is performed by, for example, adding an acid aqueous solution containing about 5 to 15% of phosphoric acid or an organic acid to the roasting oil so as to have an acid concentration of about 0.05 to 0.3% with respect to oil and fat. Can be done. When an organic acid is used, citric acid, malic acid, succinic acid, acetic acid, ascorbic acid, lactic acid and the like can be used as the organic acid. During the degumming process, the gum and aqueous phase are removed by centrifugation. As a result, roasting oil (degumming oil) is obtained. The degumming treatment may be performed in any step after pressing. For example, it may be performed before the above-mentioned step of removing the solid content.
焙煎油（脱ガム油）に対して、次いで、湯洗処理が２回以上行われることが好ましい。湯洗回数は、３回以上であることがより好ましく、４回以上であることが更に好ましい。上限回数は特に限定されないが、７回以下であることが好ましく、６回以下であることがより好ましい。湯洗における湯の温度は、６０〜１００℃であることが好ましく、７０〜９０℃であることがより好ましく、７５〜８５℃であることが更に好ましい。湯洗時には、遠心分離でガム質及び水相を除去する。 It is preferable that the roasting oil (degumming oil) is then washed with hot water twice or more. The number of times of washing with hot water is more preferably 3 times or more, and further preferably 4 times or more. The upper limit is not particularly limited, but is preferably 7 times or less, and more preferably 6 times or less. The temperature of the hot water in the hot water washing is preferably 60 to 100 ° C., more preferably 70 to 90 ° C., and even more preferably 75 to 85 ° C. When washing with hot water, the gum and aqueous phase are removed by centrifugation.
湯洗処理がなされた焙煎油に対して、さらに、脱酸、脱色、脱臭のいずれか１以上の精製処理を軽度に行なってもよいが、行わずに食用に供することが好ましい。 The roasted oil that has been washed with hot water may be lightly refined by one or more of deoxidization, decolorization, and deodorization, but it is preferable that the roasted oil is used for food without being deoxidized.
焙煎油中には、リン脂質（レシチン）が存在し、リン脂質中のリンがリン含量として分析される。焙煎油（１００質量部）中のリン含量が４ｐｐｍ以下となるように、例えば、脱ガム処理や湯洗処理の条件により、焙煎油中のリン脂質含量を調節する。焙煎油中のリン含量は、３．５ｐｐｍ以下であることが好ましく、２．５ｐｐｍ以下であることがより好ましく、２ｐｐｍ以下であることが更に好ましい。リン含量の下限は特に限定されないが、例えば、０．０５ｐｐｍである。 Phospholipids (lecithin) are present in the roasting oil, and phosphorus in the phospholipids is analyzed as the phosphorus content. The phospholipid content in the roasting oil is adjusted so that the phosphorus content in the roasting oil (100 parts by mass) is 4 ppm or less, for example, under the conditions of degumming treatment and hot water washing treatment. The phosphorus content in the roasting oil is preferably 3.5 ppm or less, more preferably 2.5 ppm or less, and even more preferably 2 ppm or less. The lower limit of the phosphorus content is not particularly limited, but is, for example, 0.05 ppm.
（用途）
本発明の実施の形態に係る焙煎油は、例えば、フライ油、炒め油、スプレー油等の加熱調理用油脂として好適に使用することができる。特に、油揚げの製造用に好適である。
(Use)
The roasting oil according to the embodiment of the present invention can be suitably used as a cooking oil such as frying oil, stir-frying oil, and spray oil. In particular, it is suitable for the production of fried tofu.
〔食用油脂組成物〕
本発明の実施の形態に係る食用油脂組成物は、本実施の形態に係る上記焙煎油を１質量％以上１００質量％未満含有する。
[Edible oil and fat composition]
The edible oil / fat composition according to the embodiment of the present invention contains 1% by mass or more and less than 100% by mass of the roasted oil according to the present embodiment.
上記焙煎油は、本実施の形態に係る食用油脂組成物中に、好ましくは、２〜９０質量％、より好ましくは、３〜７０質量％、更に好ましくは、４〜５０質量％含有される。 The roasted oil is preferably contained in the edible oil / fat composition according to the present embodiment in an amount of 2 to 90% by mass, more preferably 3 to 70% by mass, still more preferably 4 to 50% by mass. ..
本発明の実施の形態に係る食用油脂組成物は、好ましくは、非焙煎油を含有し、より好ましくは、非焙煎精製油を含有する。 The edible oil / fat composition according to the embodiment of the present invention preferably contains a non-roasted oil, and more preferably contains a non-roasted refined oil.
上記非焙煎油としては、種々の食用油脂、例えば、大豆油、菜種油、高オレイン酸菜種油、コーン油、ゴマ油、シソ油、亜麻仁油、落花生油、紅花油、高オレイン酸紅花油、ひまわり油、高オレイン酸ひまわり油、綿実油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、オリーブ油、米油、小麦胚芽油、パーム油、パーム核油、ヤシ油、カカオ脂、牛脂、ラード、鶏脂、乳脂、魚油、アザラシ油、藻類油、品種改良によって低飽和化されたこれらの油脂、これらの分別油脂、これらの水素添加油脂、及びこれらのエステル交換油脂等を使用できる。これらの混合油脂であってもよい。特に、菜種油を使用することが好ましい。これらの食用油脂は、精製油であることが好ましい。 Examples of the non-roasted oil include various edible oils and fats, such as soybean oil, rapeseed oil, high oleic acid rapeseed oil, corn oil, sesame oil, perilla oil, flaxseed oil, peanut oil, red flower oil, high oleic acid red flower oil, and sunflower oil. , High oleic acid sunflower oil, cotton seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, egoma oil, borage oil, olive oil, rice oil, wheat germ oil, palm oil, Palm kernel oil, coconut oil, cacao butter, beef fat, lard, chicken fat, milk fat, fish oil, azalea oil, algae oil, these fats and oils desaturated by variety improvement, these fractionated fats and oils, these hydrogenated fats and oils, And these ester-exchanged oils and fats can be used. These mixed fats and oils may be used. In particular, it is preferable to use rapeseed oil. These edible oils and fats are preferably refined oils.
上記非焙煎油は、本実施の形態に係る食用油脂組成物中に、９９質量％以下、好ましくは、１０〜９８質量％、より好ましくは、３０〜９７質量％、更に好ましくは、５０〜９６質量％含有される。 The non-roasted oil is contained in the edible oil / fat composition according to the present embodiment in an amount of 99% by mass or less, preferably 10 to 98% by mass, more preferably 30 to 97% by mass, and further preferably 50 to 50% by mass. It contains 96% by mass.
（食用油脂組成物中のその他の成分）
本発明の実施の形態に係る油脂組成物には、本発明の効果を奏する限りにおいて、例えば、トコフェロール類、アスコルビン酸パルミテート、カロテン類等の酸化防止剤、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、ポリソルベート、シュガーエステル、脂肪酸モノグリセリド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、シリコーンオイル等の乳化剤・消泡剤を添加することができる。
(Other ingredients in edible oil and fat compositions)
The oil and fat composition according to the embodiment of the present invention includes, for example, antioxidants such as tocopherols, ascorbic acid palmitate, carotene, polyglycerin fatty acid ester, organic acid monoglyceride, and polysorbate, as long as the effects of the present invention are exhibited. , Sugar ester, fatty acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, silicone oil and other emulsifiers and antifoaming agents can be added.
（用途）
本発明の実施の形態に係る食用油脂組成物は、例えば、フライ油、炒め油、スプレー油等の加熱調理用油脂として好適に使用することができる。特に、油揚げの製造用に好適である。
(Use)
The edible oil / fat composition according to the embodiment of the present invention can be suitably used as an oil / fat for cooking such as frying oil, stir-fry oil, and spray oil. In particular, it is suitable for the production of fried tofu.
〔加熱調理品の製造方法〕
本発明の実施の形態に係る加熱調理品の製造方法は、本発明の実施の形態に係る上記焙煎油若しくは本発明の実施の形態に係る上記食用油脂組成物を使用して加熱調理品を製造する工程を有する。
[Manufacturing method of cooked products]
The method for producing a cooked product according to an embodiment of the present invention is to prepare a cooked product using the roasted oil according to the embodiment of the present invention or the edible oil / fat composition according to the embodiment of the present invention. Has a manufacturing process.
加熱調理品は、上記焙煎油若しくは食用油脂組成物を使用すること以外は公知の方法により製造できる。加熱調理品としては、例えば、油揚げ、天ぷら、鶏のから揚げ、フライドポテト、コロッケ等の揚げ物、野菜炒め等の炒め物が挙げられる。 The cooked product can be produced by a known method except that the above roasted oil or edible oil / fat composition is used. Examples of the cooked product include fried tofu, tempura, fried chicken, fried potatoes, croquettes and other fried foods, and stir-fried vegetables and the like.
〔本発明の実施の形態の効果〕
本発明の実施の形態によれば、焙煎により生じる苦み、えぐみ及び渋みを低減できる焙煎油及びその製造方法、当該焙煎油を含有する食用油脂組成物、並びにこれらを使用した加熱調理品の製造方法を提供することができる。また、本発明の実施の形態によれば、焙煎により生じる苦み、えぐみ及び渋みを低減でき、かつ旨みやコクが増した焙煎油及びその製造方法、当該焙煎油を含有する食用油脂組成物、並びにこれらを使用した加熱調理品の製造方法を提供することができる。
[Effects of Embodiments of the present invention]
According to the embodiment of the present invention, a roasting oil capable of reducing bitterness, harshness and astringency caused by roasting, a method for producing the same, an edible oil / fat composition containing the roasting oil, and cooking using these. A method of manufacturing a product can be provided. Further, according to the embodiment of the present invention, a roasting oil capable of reducing bitterness, harshness and astringency caused by roasting and having an increased taste and richness, a method for producing the same, and an edible oil / fat containing the roasting oil. A composition and a method for producing a cooked product using these can be provided.
次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。 Next, the present invention will be described with reference to Examples, but the present invention is not limited to these Examples.
〔試験１〕
（焙煎油の製造）
焙煎菜種油（圧搾粗油）を１０％クエン酸水溶液（対油０．１％）で脱ガムを行い、次いで、湯洗（８０℃）を１，２，４又は７回行うことにより、実施例及び比較例の焙煎菜種油を得た。脱ガム及び湯洗時には、遠心分離でガム質及び水相を除去した。
[Test 1]
(Manufacturing of roasting oil)
Degumming roasted rapeseed oil (squeezed crude oil) with a 10% aqueous citric acid solution (0.1% of oil), and then washing with hot water (80 ° C) 1, 2, 4 or 7 times. The roasted rapeseed oils of Examples and Comparative Examples were obtained. During degumming and washing with hot water, the gum and aqueous phase were removed by centrifugation.
（焙煎油の評価）
香ばしさ、旨み・コク、苦み、えぐみ、渋みの各風味について、焙煎菜種油（圧搾粗油）（焙煎油１）を基準点（５点）として、上記脱ガム後に湯洗を行なわなかった焙煎油２及び上記脱ガム後に湯洗を１，２，４，７回行なった焙煎油３〜６を評価した。数値が大きいほど、その風味が強いことを示す。専門パネラー５名の評価の平均点を四捨五入した点数を評価点とした。評価結果を表１に示す。
(Evaluation of roasting oil)
For each flavor of aroma, taste / richness, bitterness, harshness, and astringency, roasted rapeseed oil (squeezed crude oil) (roasted oil 1) is used as a reference point (5 points), and no hot water washing is performed after degumming. The roasting oil 2 and the roasting oils 3 to 6 which were washed with hot water 1, 2, 4 and 7 times after the degumming were evaluated. The larger the number, the stronger the flavor. The score obtained by rounding off the average score of the evaluations of the five specialized panelists was used as the evaluation score. The evaluation results are shown in Table 1.
（リン含量の測定）
高周波誘導結合プラズマ（ＩＣＰ）を光源とする発光分光分析法により、各焙煎菜種油中のリン含量を測定した。測定結果を表１に示す。
(Measurement of phosphorus content)
The phosphorus content in each roasted rapeseed oil was measured by emission spectroscopy using radio frequency inductively coupled plasma (ICP) as a light source. The measurement results are shown in Table 1.
（酸価の測定）
各焙煎菜種油の酸価を、日本油化学会編「基準油脂分析試験法 ２．３．１−１９９６」に基づき測定した。測定結果を表１に示す。
(Measurement of acid value)
The acid value of each roasted rapeseed oil was measured based on "Standard Oil and Fat Analysis Test Method 2.31-1-1996" edited by the Japan Oil Chemists' Society. The measurement results are shown in Table 1.
（色度の測定）
各焙煎菜種油の色度を以下の方法により測定した。
ロビボンド法（日本油化学協会、基準油脂分析試験法２．２．１．１）に基づいて各焙煎菜種油の色度（Ｒ値）をＹ値を７０に固定して測定した。ロビボンド比色計は、Lovibond PFX995（The Tintometer Limited製）（セル長：１／２インチ）を使用した。測定結果を表１に示す。
(Measurement of chromaticity)
The chromaticity of each roasted rapeseed oil was measured by the following method.
The chromaticity (R value) of each roasted rapeseed oil was measured by fixing the Y value to 70 based on the Robibond method (Japan Oil Chemicals Association, standard oil and fat analysis test method 2.2.1.1). A Lovibond PFX995 (manufactured by The Tintometer Limited) (cell length: 1/2 inch) was used as the Lovibond colorimeter. The measurement results are shown in Table 1.
〔試験２〕
（食用油脂組成物の製造）
上記焙煎油１、３、４、６と非焙煎精製菜種油（商品名：日清キャノーラ油、日清オイリオグループ株式会社製）（リン分０％）とを表２中の配合比でブレンドし、各食用油脂組成物を得た。
[Test 2]
(Manufacturing of edible oil and fat compositions)
The above roasted oils 1, 3, 4, and 6 and non-roasted refined rapeseed oil (trade name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group Co., Ltd.) (0% phosphorus content) are blended in the blending ratio shown in Table 2. Then, each edible oil and fat composition was obtained.
（食用油脂組成物の評価）
香ばしさ、旨み・コク、苦み、えぐみ、渋みの各風味について、焙煎菜種油（圧搾粗油、未脱ガム油）（焙煎油１）を基準点（５点）として各食用油脂組成物を評価した。数値が大きいほど、その風味が強いことを示す。専門パネラー５名の評価の平均点を四捨五入した点数を評価点とした。評価結果を表２に示す。
(Evaluation of edible oil and fat composition)
For each flavor of aroma, umami / richness, bitterness, harshness, and astringency, each edible oil / fat composition with roasted rapeseed oil (pressed crude oil, undeguminated oil) (roasted oil 1) as a reference point (5 points) Was evaluated. The larger the number, the stronger the flavor. The score obtained by rounding off the average score of the evaluations of the five specialized panelists was used as the evaluation score. The evaluation results are shown in Table 2.
Claims (3)
湯洗処理の後に脱酸、脱色及び脱臭処理が行われない、
ことを特徴とするリン含量が４ｐｐｍ以下である焙煎油の製造方法。 The roasted oil has a step of degumming with acid and then washing with hot water at 60 to 100 ° C. three times or more.
No deoxidation, decolorization and deodorization treatment is performed after hot water washing treatment,
A method for producing a roasting oil having a phosphorus content of 4 ppm or less.
A method for producing an edible oil / fat composition, which comprises 1% by mass or more and less than 100% by mass of the roasting oil obtained by the method for producing a roasting oil according to claim 1 or 2 .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015251834A JP6801958B2 (en) | 2015-12-24 | 2015-12-24 | Method for producing roasted oil and method for producing edible oil and fat composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015251834A JP6801958B2 (en) | 2015-12-24 | 2015-12-24 | Method for producing roasted oil and method for producing edible oil and fat composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2017112908A JP2017112908A (en) | 2017-06-29 |
| JP6801958B2 true JP6801958B2 (en) | 2020-12-16 |
Family
ID=59232515
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2015251834A Active JP6801958B2 (en) | 2015-12-24 | 2015-12-24 | Method for producing roasted oil and method for producing edible oil and fat composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6801958B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019031035A1 (en) * | 2017-08-08 | 2019-02-14 | 株式会社Ｊ－オイルミルズ | Oiliness-reducing agent for cooked food and method for reducing oiliness of cooked food |
Family Cites Families (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5144107A (en) * | 1974-10-03 | 1976-04-15 | Nisshin Oil Mills Ltd | Shokuyoyuno seizohoho |
| JPS5197604A (en) * | 1975-02-24 | 1976-08-27 | Daizugenyuno seizohoho | |
| JPS5197605A (en) * | 1975-02-25 | 1976-08-27 | DAIZUGEN YUNOSEIZOHO | |
| JPS5233903A (en) * | 1975-09-11 | 1977-03-15 | Sho Yonezawa | Preparation of refined natural food oil |
| JPS6158536A (en) * | 1984-08-31 | 1986-03-25 | Nippon Oil & Fats Co Ltd | Nutrient composition |
| ATE89599T1 (en) * | 1991-04-02 | 1993-06-15 | Vandemoortele Int Nv | PROCESS FOR CONTINUOUS DEGUMPING OF A GLYCERID OIL. |
| JPH08283773A (en) * | 1995-04-20 | 1996-10-29 | Sho Yonezawa | Production of salad oil not containing chemically synthesized additive |
| JPH10191885A (en) * | 1997-01-14 | 1998-07-28 | Nisshin Oil Mills Ltd:The | Soybean/rapeseed blended oil |
| JP2965525B2 (en) * | 1997-04-01 | 1999-10-18 | 協同組合エーオーツー | Edible plum oil and method for producing the same |
| JP2001017080A (en) * | 1999-07-07 | 2001-01-23 | Nisshin Oil Mills Ltd:The | Degumming of edible oil and fat |
| JP4463586B2 (en) * | 2003-09-10 | 2010-05-19 | 日清オイリオグループ株式会社 | Soybean oil purification method |
| JP4365260B2 (en) * | 2004-04-23 | 2009-11-18 | 太田油脂株式会社 | Production of rapeseed flavor oil |
| JP4429853B2 (en) * | 2004-09-13 | 2010-03-10 | 竹本油脂株式会社 | Method for producing far-red roasted sesame oil |
| WO2009028483A1 (en) * | 2007-08-31 | 2009-03-05 | The Nisshin Oillio Group, Ltd. | Fat composition |
| JP4294068B2 (en) * | 2007-11-29 | 2009-07-08 | 日清オイリオグループ株式会社 | Production method of cooking oil |
| WO2010050449A1 (en) * | 2008-10-28 | 2010-05-06 | 日清オイリオグループ株式会社 | Palm oil, deodorized distillates and manufacturing methods therefor |
| JP5394862B2 (en) * | 2009-09-09 | 2014-01-22 | 株式会社Ｊ−オイルミルズ | Method for masking acidity or odor of cooked rice |
| JP5858618B2 (en) * | 2011-01-07 | 2016-02-10 | 日清オイリオグループ株式会社 | Flavoring agent for heat processing |
| JP5926997B2 (en) * | 2012-03-27 | 2016-05-25 | テーブルマーク株式会社 | Method for producing flavor oil, flavor oil |
| JP6405220B2 (en) * | 2013-12-19 | 2018-10-17 | 花王株式会社 | Method for producing refined fats and oils |
| WO2015105359A1 (en) * | 2014-01-08 | 2015-07-16 | 씨제이제일제당(주) | Sesame oil and method for preparing same |
| JP6232325B2 (en) * | 2014-03-26 | 2017-11-15 | 日清オイリオグループ株式会社 | Oil and fat composition for cooking, method for producing the same and food |
-
2015
- 2015-12-24 JP JP2015251834A patent/JP6801958B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2017112908A (en) | 2017-06-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6232325B2 (en) | Oil and fat composition for cooking, method for producing the same and food | |
| TWI414243B (en) | Mouthfeel improved fat and oil composition | |
| JP7352562B2 (en) | Method for producing oil and fat compositions, oiliness reducing agents, heating odor suppressants, methods for producing edible oils and fats for cooking, methods for reducing oiliness, heating odor suppression methods, food production methods | |
| CN109600984A (en) | Cheese flavor assign enhancing composition, the imparting preparation method of enhancing composition of cheese flavor, food cheese flavor impartings Enhancement Method and cheese flavor through assigning the manufacturing method of the food enhanced | |
| JP2017029044A (en) | Edible oil/fat | |
| JP6125819B2 (en) | Edible oils and fats | |
| JP5926997B2 (en) | Method for producing flavor oil, flavor oil | |
| JPWO2019031035A1 (en) | Oiliness reducing agent for cooked foods and oiliness reducing method for cooked foods | |
| JP6801958B2 (en) | Method for producing roasted oil and method for producing edible oil and fat composition | |
| JP6009875B2 (en) | Process for producing refined fat and oil and refined oil and fat | |
| JP6212653B2 (en) | Oils and fats and oil-containing foods | |
| JP6494179B2 (en) | Production method of roasting oil | |
| JP5823894B2 (en) | Oil for coating | |
| JP2023166921A (en) | Method for producing flavor oil, and food and drink | |
| JPWO2019031034A1 (en) | Heating odor suppressing agent for heating cooking oil and fat composition, heating odor suppressing method for heating cooking oil and fat composition, and method for producing heating cooking oil and fat composition | |
| JP6572046B2 (en) | Edible oil and fat composition, method for producing the same, and method for producing cooked food | |
| JP5823684B2 (en) | Cooking oils and fats | |
| JP7010827B2 (en) | A method for producing a fat composition for fried food, a method for producing a fat composition for fried food, a method for producing a fried food, and a method for imparting a cheese flavor to the fried food. | |
| JP7102110B2 (en) | Oil absorption reducing agent, oil absorption reducing method and fat composition for deep-fried foods | |
| JP7000071B2 (en) | Oil composition for cooking | |
| WO2021172034A1 (en) | Oiliness reduction agent, edible oil oil/fat composition, production method for oiliness reduction agent, and food oiliness reduction method | |
| JP7214310B2 (en) | Oil and fat composition for cooking with heat and method for producing the same | |
| JP2022046129A (en) | Method for improving crispy feeling of fried food | |
| JP2022046130A (en) | Oil and fat composition | |
| WO2022044888A1 (en) | Method for decreasing sulfur-containing compound included in volatile substance from fried food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RD04 | Notification of resignation of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7424 Effective date: 20180327 |
|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20181121 |
|
| RD02 | Notification of acceptance of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7422 Effective date: 20181121 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20181122 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20190823 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20190903 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20191031 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200324 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20200520 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20200605 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20201117 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20201126 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6801958 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |