http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010279284-A

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_df2447e6a63ad189b342003e41591ead
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007
filingDate 2009-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1816a497b09ae81c6c143f4a545715f6
publicationDate 2010-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2010279284-A
titleOfInvention Method for producing chili oil
abstract 【Task】 Provided is a method for producing a well-balanced ra oil that suppresses the production of trans fatty acids by performing treatments utilizing the characteristics of vegetable oil and spices such as sesame oil containing a large amount of α-linolenic acid. [Solution] A first vegetable oil rich in oleic acid, for example, rapeseed oil, is heated to about 130 ° C. to 180 ° C., and a first spice suitable for high-temperature extraction, for example, chili pepper is added to extract the ingredients, and then a high amount of linoleic acid Add a second vegetable oil, such as sesame oil, adjust the temperature to about 100 ° C to 130 ° C, extract a second spice suitable for low temperature extraction, such as garlic, and extract the ingredients, then add a lot of α-linolenic acid A third vegetable oil, such as egoma oil, is added to adjust the temperature to about 60 ° C to 100 ° C. [Selection figure] None
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013114691-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104206558-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103222512-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016178905-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-5095867-B1
priorityDate 2009-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 28.