Edible oil deterioration suppressing member and method for using same

Abstract

Provided is a member for suppressing deterioration of edible oil, which does not require the use of a special device such as a frying device provided with a circulating filtration mechanism, and thus does not require the replacement of filter paper and filter, and also does not require the collection of solids generated in the edible oil such as oil residues. The edible oil deterioration suppressing member (10) includes: a deterioration suppressing agent (1) including at least one of an oxide and a hydroxide; and a fiber base material for supporting the deterioration inhibitor (1) and used by being immersed in an edible oil.

Description

Technical Field

[0001] The present invention relates to an edible oil degradation suppressing member for suppressing oxidative degradation of edible oil and a method of using the member. Background Art

[0002] Edible oil is used in a variety of foods, but the edible oil used in cooking fried foods such as tempura and fried foods oxidizes and degrades due to heating and storage during cooking, which deteriorates the taste, odor, and appearance of the food. In addition, the viscosity of the oil increases after oxidative degradation, and the oil becomes difficult to drain. Therefore, edible oil that has oxidatively degraded to above a specified level is discarded. Therefore, from the perspective of protecting the global environment, it is desirable to delay the oxidative degradation of edible oil as much as possible and reduce the number of times edible oil is discarded. In addition, by reducing the number of times edible oil is discarded, it is also advantageous to reduce the number of times the fried food cooking utensils (deep fryers) used in fried foods need to be cleaned and the amount of water used for cleaning is reduced.

[0003] To prevent the deterioration of cooking oil, for example, a deep-frying machine equipped with a circulating filtration mechanism is known. However, maintenance work is cumbersome because the filter paper, filter, and filter aid installed in the deep-frying machine must be replaced. Therefore, Patent Document 1 proposes a method of storing an anti-deterioration agent for cooking oil in a meshed stainless steel container and submerging it in the cooking oil.

[0004] Prior art literature

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Laid-Open No. 2000-63881 Summary of the Invention

[0007] Technical problem that the invention aims to solve

[0008] However, the anti-deterioration agent described in Patent Document 1 is obtained by mixing calcium compound powder with medical stone powder as the main component, forming the mixture into a desired shape and size using an organic binder, and then firing the mixture. Therefore, a large amount of manufacturing time is required, and a large amount of carbon dioxide is discharged due to the firing at high temperature.

[0009] In addition, since it is a burned product (solid), solid matter generated in the cooking oil such as slop cannot be captured, and other operations such as scooping out the slop are required, such as using a net, etc. In deep-fried food cooking, since the cooking oil is high temperature, the operation of scooping out the slop is also dangerous.

[0010] Therefore, the object of the present invention is to provide a component for inhibiting the deterioration of edible oil, which does not require the use of a special device such as a frying device equipped with a circulating filtering mechanism, and therefore does not require the replacement of filter paper and filters, and further does not require the capture of solid substances such as oil residue produced in the edible oil, and the required manufacturing time is also less.

[0011] Technical means to solve the problem

[0012] The above-mentioned object of the present invention is achieved by the following structure [1] involving the edible oil deterioration suppression component.

[0013] [1] A component for inhibiting edible oil degradation, comprising:

[0014] a degradation inhibitor comprising at least one of an oxide and a hydroxide; and

[0015] A fiber base material is used to support the degradation inhibitor.

[0016] In addition, preferred embodiments of the present invention related to the edible oil deterioration suppressing member relate to the following [2] to [4].

[0017] [2] The edible oil deterioration suppressing member according to [1],

[0018] The fibrous substrate comprises beaten fibers.

[0019] [3] The edible oil deterioration suppressing member according to [2],

[0020] The fibers are natural fibers.

[0021] [4] The edible oil deterioration suppressing member according to any one of [1] to [3],

[0022] The deterioration inhibitor is contained in an amount of 0.003 to 10 g per 100 g of the edible oil.

[0023] The above-mentioned object of the present invention is achieved by the following structure [5] involving the method of using the edible oil deterioration suppression component.

[0024] [5] A method for using an edible oil deterioration suppressing component, characterized in that:

[0025] The edible oil deterioration suppression member according to any one of [1] to [4] is immersed in edible oil for use.

[0026] In addition, a preferred embodiment of the present invention related to a method of using an edible oil deterioration suppressing member relates to the following [6].

[0027] [6] The method for using the edible oil deterioration suppressing member according to [5],

[0028] The edible oil deterioration prevention member is used by being attached to at least one of the bottom surface and the side surface of the frying basket.

[0029] Effects of the Invention

[0030] The edible oil deterioration prevention member of the present invention can achieve the deterioration prevention effect simply by being immersed in edible oil, thus eliminating the need for special equipment such as a frying machine equipped with a circulation filtering mechanism and the need for replacing filter media.

[0031] Furthermore, the degradation inhibitor is also an oxide or hydroxide, requiring only a small number of materials, including the fiber base material, and requiring only a small amount of degradation inhibitor, making it inexpensive. Furthermore, by using fibers that have been beaten in the fiber base material, the retention of the degradation inhibitor is improved, and powder shedding is eliminated. Furthermore, by using natural fibers in the fiber base material, the product is environmentally friendly.

[0032] The production method also requires only mixing the degradation inhibitor and the fibers, dehydrating the mixture, and then drying the mixture, so the production is also simple. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 (a) is a diagram showing the entire edible oil deterioration suppressing member of the present invention, and Figure 1 (b) is a schematic diagram showing an enlarged cross section of a portion of the edible oil deterioration suppressing member of the present invention.

[0034] Figure 2 This is a schematic diagram showing an example of a method of using the edible oil deterioration suppressing member of the present invention. DETAILED DESCRIPTION

[0035] Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. The present invention is not limited to the embodiments described below, and can be implemented with arbitrary modifications within the scope of the present invention.

[0036] [Edible oil deterioration prevention component]

[0037] The edible oil deterioration suppressing member 10 according to the present embodiment includes a deterioration suppressing agent 1 and a fiber base material for supporting the deterioration suppressing agent 1 . Figure 1 (a) is a diagram showing the entire edible oil deterioration suppressing member 10 of the present invention, and Figure 1 (b) is a schematic diagram showing an enlarged cross section of a portion of the edible oil degradation suppressing member 10 of the present invention. Figure 1As shown in (b), the deterioration inhibitor 1 is a powder held by the fibers 2 and the raised portions 2b of the fiber base material, with a portion of the deterioration inhibitor 1 exposed and held on the surface of the fiber base material. Furthermore, edible oil flows through the gaps 2a between the fibers 2 and the raised portions 2b. The following details the deterioration inhibitor and fiber base material that can be used in the edible oil deterioration inhibitor 10 according to this embodiment.

[0038] (Degradation inhibitor)

[0039] The deterioration inhibitor 1 inhibits the deterioration of the edible oil by contacting the edible oil. Examples of the deterioration inhibitor 1 include carbonates such as calcium carbonate and magnesium carbonate, silicates such as calcium silicate and magnesium silicate, tartrates such as potassium hydrogen tartrate, oxides such as magnesium oxide and calcium oxide, aluminum oxide, hydroxides such as magnesium hydroxide and calcium hydroxide, alginates such as calcium alginate, and phosphates such as trimagnesium phosphate. These can be used alone or in combination. Among these, oxides, hydroxides, and tartrates are preferred.

[0040] It should be noted that, as described in the manufacturing method below, the degradation inhibitor 1 and the fibers 2 are mixed in a solvent to form a suspension, and this suspension is dehydrated and dried to form the edible oil degradation inhibitor 10. In this case, for environmental reasons, when water is used as the solvent, the oxide reacts with water to form a hydroxide, which exists in the form of the hydroxide within the edible oil degradation inhibitor 10. For example, calcium oxide reacts with water to form calcium hydroxide.

[0041] (Fiber base material)

[0042] The fiber base material is a fiber-made component for supporting the deterioration inhibitor 1, retaining the deterioration inhibitor 1 on the surface or between fibers. Therefore, to improve the retention of the deterioration inhibitor 1, it is preferable to use fibers 2 that have been beaten. Beating produces fluff, forming a trunk and branches branching from the trunk. The branches are thinner than the trunk, and in the manufacturing process described later, the branches entangle with the deterioration inhibitor 1 in the liquid, thereby firmly retaining the deterioration inhibitor. Therefore, during use, the deterioration inhibitor is prevented from falling off and mixing with the edible oil. To achieve the effect of fully retaining the deterioration inhibitor, the diameter of the branches is preferably 50% or less of the diameter of the trunk, more preferably 40% or less, and even more preferably 30% or less.

[0043] It should be noted that "beaten fibers" include disintegrated fibers.

[0044] In addition, the fiber base material is soft and floats in the cooking oil. Therefore, it can entangle solid objects such as oil residue produced in the cooking oil, and can also reduce the need for other operations such as using a net to pick up the oil residue.

[0045] As the fiber 2, natural fibers are preferably used. Natural fibers are not only good at raising hair but are also preferred from the perspective of environmental protection. The type of natural fibers is not particularly limited, and examples thereof include wood pulp, cotton, wool fiber, hemp, silk, and the like.

[0046] In addition, as the fiber 2, it is preferred to use natural fibers alone, but other fibers such as artificial fibers, synthetic resin fibers, metal fibers, glass fibers, and carbon fibers may also be used in combination. However, when used in combination, it is preferred that natural fibers be the main component. In addition, the main component refers to a state in which the amount of natural fibers exceeds 50% by mass, preferably exceeds 60% by mass, and more preferably exceeds 70% by mass, relative to the total mass of the fibers.

[0047] In addition, as other fibers, man-made fibers and synthetic resin fibers are preferred. Examples of regenerated fibers include rayon. Examples of synthetic resin fibers include polyester resin fibers, polyolefin resin fibers (e.g., polyethylene fibers, polypropylene fibers), polyamide resin fibers (e.g., polyamide 66 fibers), vinyl resin fibers, acrylic resin fibers, and polyurethane resin fibers.

[0048] The average fiber length and average fiber diameter of these fibers are not particularly limited, but fibers having an average fiber length of 0.1 mm to 15 mm and an average fiber diameter of 0.005 mm to 0.1 mm are preferably used.

[0049] The amount of the deterioration inhibitor 1 per 100g of edible oil used is preferably 0.003g to 10g, more preferably 0.003g to 2g. When the amount of the deterioration inhibitor 1 is 0.003g or greater, the deterioration of the edible oil can be effectively inhibited. Furthermore, when the amount of the deterioration inhibitor 1 is 2g or less, the deterioration inhibitor 1 can be effectively prevented from falling off. Such a small amount of the deterioration inhibitor 1 can also reduce raw material costs.

[0050] Furthermore, as shown in the examples described below, by setting the degradation inhibitory dosage to 0.001 g to 0.25 g per 30 g of edible oil (i.e., 0.0033 g (about 0.003 g) to 0.825 g per 100 g of edible oil), there is a particularly effective inhibitory effect on oxidative degradation of edible oil.

[0051] The amount of the deterioration inhibitor 1 can be calculated, for example, by washing the edible oil deterioration inhibitor 10 with a liquid that does not dissolve the fibers 2 but does dissolve the deterioration inhibitor 1, dissolving and removing the deterioration inhibitor 1 on the surface and inside of the fibers 2, then drying the fibers 2 and measuring the mass difference to calculate the amount of the deterioration inhibitor 1. Alternatively, the mass of the deterioration inhibitor 1 can be calculated by washing the edible oil deterioration inhibitor 10 with a liquid that does not dissolve the fibers 2 but does dissolve the fibers 2, dissolving and removing the fibers 2, then drying the deterioration inhibitor 1 and measuring the mass difference. Furthermore, the amount of the deterioration inhibitor 1 can be calculated by burning the edible oil deterioration inhibitor 10 to incinerate the fibers 2 and measuring the ash content.

[0052] (Other ingredients)

[0053] The edible oil degradation inhibitor 10 may contain other components as needed, in addition to the degradation inhibitor 1 and fiber substrate described above. For example, an adsorbent with decolorizing and deodorizing effects may be used. The adsorbent is preferably at least one selected from silica, natural clay, synthetic clay, and activated carbon. Calcium chloride may also be included. This calcium chloride may also be added as an auxiliary agent, allowing the calcium chloride to react chemically with an alkaline aqueous solution to produce calcium hydroxide, which serves as the degradation inhibitor.

[0054] [Method for Manufacturing Edible Oil Deterioration Suppression Member]

[0055] To produce the edible oil deterioration inhibitor 10, first, (1) fibers 2, preferably beaten fibers 2, (2) the deterioration inhibitor 1, and (3) an adsorbent selected as needed are added to water and mixed to obtain an aqueous suspension.

[0056] In order to prepare the beaten fibers 2, the following method can be used: when obtaining an aqueous suspension, the fibers 2 are added to water together with the above-mentioned components (2) and (3), and beaten using a beating machine such as a refiner or a beater, or a mixing and dispersing machine such as a dissolver or a homomixer. This beating treatment can raise the fibers 2 and evenly disperse the fibers 2 in the aqueous suspension.

[0057] In addition, a paper strengthening agent, a yield improving agent, a pH adjusting agent, a fixing agent, etc. may be added to the aqueous suspension. The amount of these added is not particularly limited as long as it does not affect the human body.

[0058] The aqueous suspension is then dehydrated and dried to obtain an edible oil deterioration inhibitor 10 having the deterioration inhibitor 1 retained on the fiber substrate surface or between fibers. Dehydration may be performed by evaporation or by filtration (papermaking).

[0059] According to this manufacturing method, since the deterioration inhibitor 1 is retained by the fibers 2 without using an adhesive or the like, it is possible to easily manufacture an edible oil deterioration inhibitor component 10 that effectively prevents edible oil deterioration and prevents the deterioration inhibitor 1 from falling off. Furthermore, since the required manufacturing man-hours are small, it is also advantageous in terms of manufacturing costs.

[0060] [How to use the edible oil deterioration inhibitor]

[0061] The edible oil deterioration suppressing member 10 can be directly immersed in edible oil for use during frying. Figure 2 As shown, the cooking oil degradation inhibitor 10 can also be placed on the bottom surface of the frying basket 30 of the frying device 20. During the cooking process, the fiber base material of the cooking oil degradation inhibitor 10 can be used to entangle solid matter produced by the food contained in the frying basket 30, or when the frying basket 30 is removed from the cooking oil, the fiber base material of the cooking oil degradation inhibitor 10 can be used to simultaneously scoop up oil residue floating on the oil surface.

[0062] In addition, although not shown in the figure, the edible oil deterioration suppression component 10 can be installed on the side surface, or both the bottom surface and the side surface, in addition to being installed on the bottom surface of the frying basket 30. It is more effective to use the above-mentioned fiber base material to entangle solid objects in the food and scoop out oil residues.

[0063] Example

[0064] Hereinafter, examples and comparative examples will be given to further clarify the present invention.

[0065] In the examples, natural fibers of the fiber base material, calcium oxide as a degradation inhibitor, other calcium chloride, a fixing agent, etc. were added to water and mixed thoroughly to prepare an aqueous suspension. The aqueous suspension was filtered, dehydrated, and dried to prepare an edible oil degradation inhibitor. The amount of the degradation inhibitor was 1m 2 The degradation inhibition dosage is determined by burning the edible oil degradation inhibition member to burn off the natural fibers (and calcium chloride, fixative, etc.), and then weighing the ash content.

[0066] (Example 1)

[0067] The prepared edible oil deterioration suppression member was cut into a square with a side length of 50 mm to prepare one test piece.

[0068] (Example 2)

[0069] Two edible oil deterioration inhibitors of Example 1 were prepared.

[0070] (Example 3)

[0071] The prepared edible oil deterioration suppression member was cut into a square with a side length of 25 mm to prepare one test piece.

[0072] (Example 4)

[0073] The prepared edible oil deterioration suppression member was cut into a square with a side length of 10 mm to prepare one test piece.

[0074] (Example 5)

[0075] The prepared edible oil deterioration suppression member was cut into a square with a side length of 5 mm to prepare one test piece.

[0076] (Example 6)

[0077] Two pieces in total were prepared: one test piece obtained by cutting the prepared edible oil deterioration suppressing member into a square with a side length of 25 mm and one test piece of Example 3.

[0078] Thus, in Examples 1 to 6, edible oil degradation-inhibiting members having different degradation-inhibiting dosages were used as test bodies.

[0079] In addition, for comparison, the following was prepared.

[0080] (Comparative Example 1)

[0081] A member for suppressing edible oil degradation was prepared in the same manner as in Example using natural fibers and activated carbon as an adsorbent. The prepared member for suppressing edible oil degradation was cut into a square with a side length of 50 mm to prepare one test piece.

[0082] (Comparative Example 2)

[0083] As a test substance, 0.3 g of calcium oxide powder was prepared.

[0084] (Comparative Example 3)

[0085] As a test substance, 0.3 g of potassium hydrogen tartrate powder was prepared.

[0086] <Oxidative Degradation Inhibition Test>

[0087] The kinematic viscosity at 40°C is 35 mm 2 30 g of rapeseed oil ("Nissin Kahnola Oil," manufactured by Nissin Oil Group Co., Ltd.) with a concentration of approximately 100 ppm was placed in a 75 mm diameter Petri dish and immersed in the test specimens of Examples 1 to 6 and Comparative Examples 1 to 3. The Petri dishes containing the test specimens were then placed in an atmosphere at 160°C for 50 hours to evaluate their oxidative degradation inhibition performance after heating. The acid value of the edible oil was evaluated using potentiometric titration (end point: pH 12) in accordance with JIS K2501:2003.

[0088] Furthermore, for comparative example, as Comparative Example 4, a test was also carried out in which only edible oil was added.

[0089] The results are shown in Table 1. The oxidative degradation inhibition performance is shown as a relative value with the acid value of Comparative Example 4 being set to 1.

[0090] [Table 1]

[0091] Table 1

[0092]

[0093] The measurement results of Examples 1 to 6 show that a degradation inhibitory dose of 0.001 to 0.25 g per 30 g of edible oil effectively inhibits oxidative degradation of edible oil. In other words, a degradation inhibitory dose of 0.0033 g (approximately 0.003 g) to 0.825 g per 100 g of edible oil effectively inhibits oxidative degradation of edible oil.

[0094] In addition, compared with Comparative Example 1, it can be said that calcium oxide is effective as a degradation inhibitor.

[0095] Furthermore, a comparison with Comparative Examples 2 and 3 demonstrates that it is effective to support the deterioration inhibitor on the fibers rather than using it directly in powder form. Furthermore, since the deterioration inhibitor was used directly in powder form in Comparative Examples 2 and 3, it adhered to the fried food, indicating the need for a filter. This demonstrates that the deterioration inhibitor can be prevented from falling off the fibers and leaking into the oil, maintaining oxidative degradation of the edible oil for a longer period of time. Therefore, to prevent the deterioration inhibitor from falling off and being retained on the fiber substrate, the optimal dosage of the deterioration inhibitor is 0.25g per 30g of edible oil.

[0096] In addition, regarding the method of use, since the edible oil deterioration suppression member only needs to be immersed in the edible oil, it can be said that there is no need to prepare a separate filter.

[0097] While various embodiments have been described above, the present invention is not limited to these examples. It is apparent that those skilled in the art will be able to devise various variations or modifications within the scope of the claims, and such variations or modifications naturally fall within the technical scope of the present invention. Furthermore, the various components of the above embodiments may be arbitrarily combined without departing from the spirit of the invention.

[0098] In addition, this application is based on the Japanese patent application (Japanese Patent Application No. 2023-014036) filed on February 1, 2023, the contents of which are incorporated herein by reference.

[0099] Description of Reference Numerals

[0100] 1 Degradation inhibitor

[0101] 2. Fiber

[0102] 2a Gap

[0103] 10 Cooking oil deterioration suppression components

[0104] 20 Frying device

[0105] 30 frying basket

Claims

1. A component for inhibiting edible oil degradation, characterized in that: Include: a degradation inhibitor comprising at least one of an oxide and a hydroxide; and A fiber base material is used to support the degradation inhibitor.

2. The edible oil deterioration suppressing member according to claim 1, wherein: The fibrous substrate comprises beaten fibers.

3. The edible oil deterioration suppressing member according to claim 2, wherein: The fibers are natural fibers.

4. The edible oil deterioration suppressing member according to any one of claims 1 to 3, characterized in that: The deterioration inhibitor is contained in an amount of 0.003 g to 10 g relative to 100 g of the edible oil.

5. A method for using an edible oil degradation inhibitor, characterized in that: The edible oil deterioration suppression member according to any one of claims 1 to 3 is immersed in edible oil for use.

6. A method for using an edible oil degradation inhibitor, characterized in that: The edible oil deterioration suppression member according to claim 4 is immersed in edible oil for use.

7. The method for using the edible oil deterioration suppressing member according to claim 5, wherein: The edible oil deterioration prevention member is used by being attached to at least one of the bottom surface and the side surface of the frying basket.

8. The method for using the edible oil deterioration suppressing member according to claim 6, wherein: The edible oil deterioration prevention member is used by being attached to at least one of the bottom surface and the side surface of the frying basket.

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