# US 2019/0166867 A1 · Oil or fat composition for fried foods, method for producing oil or fat composition for fried foods, method for producing fried foods, and method for imparting cheese flavor to fried foods

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- Number: US 2019/0166867 A1
- Document ID: US20190166867A1
- Status: Published application
- Kind: A1
- Application number: 16/324,711
- Filed: 2017-08-10
- Published: 2019-06-06
- Earliest claimed: 2016-08-22
- Assignees: J-Oil Mills, Inc.
- Applicants: J-OIL MILLS, Inc.
- Inventors: Mika NISHIWAKI; Jun IMAGI
- Web page: https://patentgrep.com/patent/US20190166867A1

## CPC

- A23D 9/007: characterised by ingredients other than fatty acid triglycerides
- A23D 9/00: Other edible oils or fats, e.g. shortenings or cooking oils (preservation of other edible oils A23B20/30)
- A23D 9/04: Working-up
- A23L 5/11: {using oil}
- A23L 27/206: {Dairy flavours}
- A23L 35/00: Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof (preservation thereof A23B)
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

Provided is an oil or fat composition for fried foods which is capable of achieving a satisfactory improvement in the flavour of fried foods. Also provided are: a method for producing the oil or fat composition for fried foods; a method for producing fried foods which uses the oil or fat composition for fried foods; and a method for imparting cheese flavour to fried foods. The oil or fat composition for fried foods includes an oxidized oil or fat which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat. Furthermore, the method for producing the oil or fat composition for fried foods includes a step in which an oxidized oil or fat, which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat, is added to an edible oil or fat. Moreover, the method for producing fried foods includes a step in which a fried food raw ingredient is fried in the oil or fat composition for fried foods. Furthermore, the method for imparting cheese flavour to fried foods uses the oil or fat composition for fried foods.

## Claims

### Claim 1

An oil or fat composition for fried foods, the fat composition being characterized by comprising an oxidized oil or fat that has a peroxide value of 15 to 280 and contains 10 to 100% by mass of milk fat.

### Claim 2 (depends on 1)

The oil or fat composition for fried foods of claim 1, wherein the oxidized oil or fat content is 0.01 to 10% by mass.

### Claim 3 (depends on 1)

The oil or fat composition for fried foods of claim 1, wherein the peroxide value of the oxidized oil or fat is 40 to 250.

### Claim 4

A method for producing an oil or fat composition for fried foods, the method being characterized by comprising a step for adding, to an edible oil or fat, an oxidized oil or fat that has a peroxide value of 15 to 280 and contains 10 to 100% by mass of milk fat.

### Claim 5 (depends on 4)

The production method of claim 4, wherein the oxidized oil or fat is obtained by performing heating while supplying oxygen to a raw-ingredient oil or fat that contains milk fat.

### Claim 6 (depends on 5)

The production method of claim 5, wherein the raw-ingredient oil or fat contains 60 to 100% by mass of milk fat.

### Claim 7 (depends on 5)

The production method of claim 5, wherein the heating is carried out at 65 to 150° C. for 1 to 72 hours.

### Claim 8 (depends on 5)

The production method of claim 5, wherein the supply of oxygen is performed at a rate of 0.001 to 2 L/min per kilogram of the raw-ingredient oil or fat.

### Claim 9 (depends on 5)

The production method of claim 5, wherein the milk fat is anhydrous milk fat.

### Claim 10 (depends on 4)

The production method of claim 4, wherein the oil or fat composition for fried foods contains 0.01 to 10% by mass of the oxidized oil or fat.

### Claim 11 (depends on 1)

A method for producing fried foods, the method being characterized by comprising a step for frying a fried-food raw ingredient using the oil or fat composition for fried foods of claim 1.

### Claim 12 (depends on 1)

A method for imparting a cheese flavor to fried foods, the method being characterized in that the oil or fat composition for fried foods of claim 1.