The oil and fat null which is superior in anti- oxidation

摘要

PURPOSE:To obtain the title fatty oil capable of obtaining foods treated therewith of persistent high quality, having favorable almond flavor, by immersing or dispersing, in a fatty oil, almond roasted above such a degree as to generate scorching odor. CONSTITUTION:Ground almond with scorching odor roasted at a hot-air temperature of 130-140 deg.C for 50-150min, is immersed in a fatty oil to elute and disperse the components in said almond in the oil followed by removing the residual insolubles, thus obtaining the objective fatty oil. The amount of said almond to be used is =5 pts.wt. based on 100 pts.wt. of the fatty oil.