Showing papers on "Rice bran oil published in 1981"

Esterified Tocopherols and Tocotrienols in Rice Bran Oil, Soybean Oil, and Sesame Oil

Abstract: Esterified tocopherols and tocotrienols in rice bran oil, soybean oil, and sesame oil were separated from free tocopherols and tocotrienols by TLC. After saponif ication of the esters, free tocopherols and tocotrienols were determined by high performance liquid chromatography. Refined rice bran oil contained 40μg/g of α-tocopherol, 3μg/g of, β-tocopherol, 3μg/g of γ-tocopherol and 5μg/g of γ-tocotrienol, Refined soybean oil also contained 3μg/g of γ-tocopherol and 3μg/g of δ-tocopherol, α-Tocopherol (7 μg/g) occurred as an esterif ied form in commercial sesame oil.

Emulsion-type fish-attracting agent

Abstract: PURPOSE: To provide an emulsion-type fish-attracting agent which releases an oil substance into the sea water for a long period and exhibits fish-attracting action, by mixing an oily substance and an emulsifier. CONSTITUTION: An oily substance (e.g. chrysalis oil, sesame oil, rice bran oil, other vegetable oil or fat, fish oil, squalane, animal oil or fat, etc.) is mixed with an emulsifier (e.g. a nonionic surface active agent such as polyoxyethylene sorbitan monooleate, sorbitan monostearate, etc., an anionic surface active agent such as carboxylic acid salt, etc., a cationic surface active agent such as a quaternary ammonium salt, aromatic quaternary ammonium salt, etc.) by heating at a specific temperature in the presence of a proper amount of water. The emulsion product thus obtained is mixed to a fishing bait or applied to the surface of a fishing bait, and scattered over a desired sea area. COPYRIGHT: (C)1982,JPO&Japio

Rice cake combined with ice

Abstract: PURPOSE:To impart a unique taste to a rice cake without losing its crispness, by coating a rice cake obtained by baking rice cake pastry made from glutinous rice and/or nonglutinous rice with an edible material, and then covering the surface of the edible material with ices CONSTITUTION:A rice cake prepared by baking a rice cake pastry made from glutinous rice and/or nonglutinous rice, eg ''arare'' (rice cake cubes), ''kakimochi'' (sliced and dried rice cake), ''shio-senbei'' (salted rice cracker), etc, is coated with an edible material such as food oil (salad oil, rice bran oil, etc) and edible fat (shortening, butter, etc) A part of or the whole surface of the edible material layer is covered with ices such as popsicle, sherbet, ice cream, etc The method for uniting the rice cake with the ices is, eg embedding of several pieces of the small rice cake cubes into ices, covering of almost whole surface of the rice cake with ices, etc

Preparation of improver of batter for coating of fried food

Abstract: PURPOSE:To prepare the titled improver capable of producing frothed, soft batter having moderate viscosity, by the phase inversion and solidification of a water-in-oil emulsion composed of edible liquid oil, an oleophilic emulsifier, and a hydrophilic emulsifier. CONSTITUTION:(A) 20-40pts.wt. of edible liquid oil which is liquid at normal temperature, e.g. soybean oil, rapeseed oil, sesame oil, cottonseed oil, corn oil, rice bran oil, kapok oil, other vegetable fractionated oils, or their mixture, is mixed with (B) 2-30pts.wt. of an oleophilic emulsifier composed of a fatty acid ester of e.g. glycerine, propylene glycol, sorbitan, etc. or lecithin, or their mixture and (C) 1-5pts.wt. of a hydrophilic emulsifier such as sugar fatty acid ester, gum arabic, alginic acid, etc., and dissolved by heating. Sugars, water, etc. are added to the solution, and stirred to obtain a water-in-oil emulsion, which is quenched to obtain an oil-in-water emulsion by phase inversion and solidification.

Agent for treating cooking rice* and method for treating cooking rice using the same

Abstract: PURPOSE:To prepare an agent for treating rice, and giving cooked rice having improved taste, nutritive value, and qualities, by mixing refined rice bran oil as a main component with beta-cyclodextrin, food-grade dextrin CH, natural vitamin E and water. CONSTITUTION:The objective rice-treating emulsion agent can be prepared by mixing 40wt% of refined rice bran oil, 6wt% of beta-cyclodextrin, 20wt% of food-grade dextrin CH, 1.2wt% of natural vitamin E and 32.8wt% of water, and homogenizing with a mixer. When the emulsion is diluted with water and mixed to rice, the emulsified edible oil permeates easily into the rice particles and covers the surface together with dextrin. The rice particles treated with the agent has gloss, clear and smooth surface appearance and high resistance to cracking. The loss of the permeated edible oil during the washing with water before cooking is very low, and the cooked rice has improved nutritive value and taste.