Abstract: The purpose of the present invention is to provide refined sesame oil comprising a lot of lignans that have various excellent physiological properties from sesame seeds having a high lignan content. The present invention relates to refined sesame oil having a sesamin content of 1% by weight or more and showing no bitterness; a method for the production of refined sesame oil comprising using active carbon as an absorbent in a bleaching step; a method for the production of refined sesame oil comprising controlling a bleaching temperature in a range of from 5 to 70° C. in a bleaching step with the use of activated clay active as an absorbent; and a method for the production of refined sesame oil comprising controlling a bleaching temperature in a range of from 5 to 70° C. in a bleaching step with the use of activated clay of from 0.1 to 3% by weight active as an absorbent.

Abstract: The purpose of the present invention is to provide a body taste improver comprising a small amount of fat and oil, but significantly showing body taste, i.e., a body taste improver with a high titer. The high titer of the improver will reduce an amount of the fat and oil to be added and calorie as well, and will enable to use the body taste improver in foods that originally contain little fat and oil, such as Japanese-style clear soup and soybean soup. Thus, the present invention is related to a body taste improver comprising decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, to a body taste improver comprising an extract of decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, and to a food comprising said body taste improver.

Abstract: The purpose of the present invention is to provide fat and oil being free of cholesterol and having a low content of saturated fatty acid, while having body taste. Thus, the present invention is related to a body taste improver comprising a long-chain highly unsaturated fatty acid and/or an ester thereof, especially one for vegetable fat and oil, and to a vegetable fat and oil composition comprising the body taste improver.

Abstract: The purpose of the invention is to enhance the body taste, taste and flavor of foods. Thus, the present invention is related to a method for enhancing or making better body taste or taste of the foods by adding n-3 long-chain highly unsaturated fatty acid having 20 or more of carbon atoms and 3 or more of double bonds, or adding n-6 long-chain highly unsaturated fatty acid having 18 or more of carbon atoms and 3 or more of double bonds to them.

Abstract: The purpose of the present invention is to provide a fat or oil composition that can be protected from the off-flavor of the fish oil for a long period of time, and can be used in usual cooking without any problems. Thus, the present invention is related to a fat or oil composition comprising oleic acid of 3˜9 parts by weight, preferably 3˜7 parts by weight, linolic acid of 5˜15 parts by weight, preferably 6˜10 parts by weight and linolenic acid of 0.1˜1.5 parts by weight, preferably 0.5˜1.5 parts by weight per one part by weight of long-chain highly unsaturated fatty acids, and to a fat or oil composition comprising oleic acid of 5˜40 parts by weight, preferably 8˜35 parts by weight, linolic acid of 10˜60 parts by weight, preferably 12˜45 parts by weight and linolenic acid of 0.1˜4 parts by weight, preferably 0.2˜3 parts by weight per one part by weight of long-chain highly unsaturated fatty acids.

Abstract: Fat-soluble trace constituents contained in plant tissues may be conveniently concentrated and/or purified by a method which involves extracting the fat-soluble trace constituent from a plant, to obtain an extract containing the fat-soluble trace constituent; adding a fatty acid ester to the extract, to obtain a mixture; and subjecting the mixture to molecular distillation. The method is particularly effective for the concentration and/or purification of fat-soluble constituents which are solids or viscous liquids at ambient temperature and ordinary pressure. The concentrated and/or purified fat-soluble trace constituent of a plant tissue prepared by the method may be combined with a food or drink to afford a food or drink product that contains the concentrated and/or purified fat-soluble trace constituent.

Abstract: The purpose of the invention is to provide a means for improving the body taste, taste and flavor of foods.

Abstract: The purpose of the invention is to provide a means for improving the body taste, taste and flavor of foods.

Abstract: The purpose of the present invention is to provide a fat or oil composition that can be protected from the off-flavor of the fish oil for a long period of time, and can be used in usual cooking without any problems. Thus, the present invention is related to a fat or oil composition comprising oleic acid of 3˜9 parts by weight, preferably 3˜7 parts by weight, linolic acid of 5˜15 parts by weight, preferably 6˜10 parts by weight and linolenic acid of 0.1˜1.5 parts by weight, preferably 0.5˜1.5 parts by weight per one part by weight of long-chain highly unsaturated fatty acids, and to a fat or oil composition comprising oleic acid of 5˜40 parts by weight, preferably 8˜35 parts by weight, linolic acid of 10˜60 parts by weight, preferably 12˜45 parts by weight and linolenic acid of 0.1˜4 parts by weight, preferably 0.2˜3 parts by weight per one part by weight of long-chain highly unsaturated fatty acids.

Abstract: The purpose of the present invention is to provide refined sesame oil comprising a lot of lignans that have various excellent physiological properties from sesame seeds having a high lignan content. The present invention relates to refined sesame oil having a sesamin content of 1% by weight or more and showing no bitterness; a method for the production of refined sesame oil comprising using active carbon as an absorbent in a bleaching step; a method for the production of refined sesame oil comprising controlling a bleaching temperature in a range of from 5 to 70° C. in a bleaching step with the use of activated clay active as an absorbent; and a method for the production of refined sesame oil comprising controlling a bleaching temperature in a range of from 5 to 70° C. in a bleaching step with the use of activated clay of from 0.1 to 3% by weight active as an absorbent.

Abstract: The purpose of the invention is to enhance the body taste, taste and flavor of foods. Thus, the present invention is related to a method for enhancing or making better body taste or taste of the foods by adding n-3 long-chain highly unsaturated fatty acid having 20 or more of carbon atoms and 3 or more of double bonds, or adding n-6 long-chain highly unsaturated fatty acid having 18 or more of carbon atoms and 3 or more of double bonds to them.

Abstract: Fat-soluble trace constituents contained in plant tissues may be conveniently concentrated and/or purified by a method which involves extracting the fat-soluble trace constituent from a plant, to obtain an extract containing the fat-soluble trace constituent; adding a fatty acid ester to the extract, to obtain a mixture; and subjecting the mixture to molecular distillation. The method is particularly effective for the concentration and/or purification of fat-soluble constituents which are solids or viscous liquids at ambient temperature and ordinary pressure. The concentrated and/or purified fat-soluble trace constituent of a plant tissue prepared by the method may be combined with a food or drink to afford a food or drink product that contains the concentrated and/or purified fat-soluble trace constituent.

Abstract: The purpose of the present invention is to provide a body taste improver comprising a small amount of fat and oil, but significantly showing body taste, i.e., a body taste improver with a high titer. The high titer of the improver will reduce an amount of the fat and oil to be added and calorie as well, and will enable to use the body taste improver in foods that originally contain little fat and oil, such as Japanese-style clear soup and soybean soup. Thus, the present invention is related to a body taste improver comprising decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, to a body taste improver comprising an extract of decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, and to a food comprising said body taste improver.

Abstract: The purpose of the present invention is to provide fat and oil being free of cholesterol and having a low content of saturated fatty acid, while having body taste. Thus, the present invention is related to a body taste improver comprising a long-chain highly unsaturated fatty acid and/or an ester thereof, especially one for vegetable fat and oil, and to a vegetable fat and oil composition comprising the body taste improver.

Abstract: It is intended to provide a sterol composition and a fat/oil composition, which have a higher effect of lowering the cholesterol level than commercially available phytosterol containing &bgr;-Sitosterol as a main component, and to provide foods containing the above compositions.