Showing papers on "Rice bran oil published in 1979"

Production of emulsified beverage composition of high nutrition

Abstract: PURPOSE: At least one selected from the group consisting of specific oil or fat, an emulsifier, a lactose-hydrolyzed skim milk powder and water are combined in a specific proportion to form an oil-in-water type emulsion, that is, a readily digestive and assimilative emulsion beverage. CONSTITUTION: An oil-in-water emulsion is prepared from 1.0W15.0wt% of at least one selected from the group consisting of rice bran oil, safflower oil, corn oil, sunflower oil and wheat germ oil, 0.1W1.0wt% of emulsifier, 8.0W40.0wt% of lactose-hydrolyzed skim milk powder and 44W91wt% of water. Then, the resulting emulsion is sterilized and homogenized to give said emulsion beverage. The emulsifier employed is a sugar ester of fatty ester or glycerol ester of fatty acid. Before sterilization, the emulsion is homogenized at 10W50°C under a pressure of 30W70kg/ cm 2 and further, after the sterilization, additional homogenization is effected at 60W 80°C and 100W250kg/cm 2 . COPYRIGHT: (C)1980,JPO&Japio

Method of making emulsified beverage composition with high nutrition

Abstract: PURPOSE: An oil-in-water type emulsion is prepared by mixing specific amounts of at least one of specific oil or fat, an emulsfier, defatted solid product and water and then, a lactase is added to the emulsion before packaging, thus giving said emulsified beverage which is readily digestive and assimilative. CONSTITUTION: An oil-in-water type emulsion is obtained from 1.0W15.0wt% of at least one selected from the group consisting of rice bran oil, safflower oil, corn oil, sunflower oil and wheat germ oil, 0.1W1.0wt% of an emulsifier, 8.0W40.0wt% of defatted solid product and 44W91wt% of water. The resulting emulsion is sterilized and homogenized and a lactase is added to the emulsion before backaging to hydrolyze the lactose included in the emulsion after packaging. The homogenization after packaging is effected preferably at 60W80°C at 100W250kg/cm 2 and the product is stored for about 10 days after packaging at 20W25°C to hydrolyze more than 50% of the lactose. COPYRIGHT: (C)1980,JPO&Japio

Production of food, fat and oil from which generation of disagreeable odor

Abstract: PURPOSE: To produce foods, fats and oils from which the generation of soapy flavor is prevented, by a method wherein a specified additive is added to fats and oils contg. lower fatty acids or to foods using such fats and oils. CONSTITUTION: Crude rice bran oil is purified with an alkaline material. The resulted neutral oil in alkali foots is saponified and then treated with dilute sulfuric acid to produce dark oil which is then distilled under reduced pressure to obtain a distillation residue (A) of the rice bran dark oil. The alkali foots of rice bran oil is extracted with a neutral monohydric lower alcohol. The resulting extract is acidified to separate a viscous material (B). An additive selected from (A) the residue and (B) the viscous material in an amount of 0.01W1.0% based on the weight of fats and oils is added to fats and oils contg. lower fatty acids (e.g. hardened coconut oil, palm kernel oil, etc.) or foods (e.g. chocolate, ice cream, etc.) using the fats and oils. COPYRIGHT: (C)1980,JPO&Japio