Frying cooking method, method for inhibiting deterioration of oil containing silicon oil, and frying cooking device

Abstract

This invention relates to a frying cooking method, a method for inhibiting the degradation of silicone-containing oils, and a frying cooking apparatus. The invention provides a frying cooking method, a method for inhibiting the degradation of silicone-containing oils, and a frying cooking apparatus to prevent the degradation of frying oils. The frying cooking method uses silicone-containing oils as frying oils and forcibly cools the surface of the frying oil. The method for inhibiting the degradation of silicone-containing oils involves forcibly cooling the surface of the silicone-containing oils while heating them. The frying cooking apparatus includes: a frying pan in which the silicone-containing oils are placed; and a forced cooling device (blower) for forcibly cooling the surface of the silicone-containing oils placed in the frying pan.

Description

[0001] This application is a divisional application of the application filed on December 11, 2018, with application number 201880079661.4 and entitled "Frying and cooking method, method for inhibiting the deterioration of silicone oil-containing grease and frying and cooking apparatus". Technical Field

[0002] This invention relates to frying cooking methods, methods for inhibiting the deterioration of silicone oil-containing fats, and frying cooking apparatus. Background Technology

[0003] In recent years, attention to food quality has been gradually increasing, and edible oils used in processed foods such as fried foods are no exception. Edible oils generally deteriorate due to heat and light. At this time, hydrolytic deterioration occurs due to the presence of moisture, and oxidative deterioration occurs due to the presence of oxygen, resulting in a deterioration in taste or color. Especially in the frying and cooking of fried foods, tempura, and dry-fried foods, oil is heated at around 180°C, so preventing deterioration becomes important. For example, in the "Specifications and Standards for Foods, Additives, etc." (Ministry of Health, Labour and Welfare Announcement No. 370, 1945), it is stated that for instant noodles, the acid value of the oil contained in the noodles must not exceed 3, and the peroxide value must not exceed 30. In addition, the deterioration of frying oil can lead to coloring of the frying oil, or an increase in the amount of polymers or polar substances. If the frying oil becomes colored, the fried food will also become colored, resulting in an unpleasant appearance. If the amount of polymers or polar substances in the frying oil increases, it will affect the foaming during frying. Therefore, the acid value, coloring, and polymer content of frying oils become indicators of when to replace frying oils.

[0004] Compared to frying oils used in homes, commercial frying oils used in supermarkets, restaurants, and other establishments are mostly used for frying large quantities of food at high temperatures for extended periods, resulting in rapid degradation. Therefore, they must be discarded and replaced quickly, placing a significant economic and environmental burden on consumers. This necessitates the development of technologies to inhibit the degradation of frying oils.

[0005] Therefore, Patent Document 1 proposes a method to prevent the frying oil from oxidizing by having a floating cap float on it, thus hindering contact between the frying oil and air. Similarly, Patent Document 2 proposes a far-infrared heating vacuum frying device as a method to prevent contact between the frying oil and air. Furthermore, Patent Document 3 proposes an antioxidant method for frying oil by spraying alkaline ion water with a pH of 10 or higher onto the surface of the frying oil. Patent Document 4 proposes a method to prevent the temperature of the oil surface from decreasing in a low-pressure, high-temperature superheated steam device for pre-fried food raw materials, and to suppress the quality deterioration caused by heating and oxidation of the oil by steam injection in a low-oxygen superheated steam atmosphere.

[0006] Existing technical documents

[0007] Patent documents

[0008] Patent Document 1: Japanese Patent Application Publication No. 2008-6213

[0009] Patent Document 2: Japanese Patent Application Publication No. 62-277921

[0010] Patent Document 3: Japanese Patent Application Publication No. 2010-193737

[0011] Patent Document 4: Japanese Patent Application Publication No. 8-252177 Summary of the Invention

[0012] The problem the invention aims to solve

[0013] However, in the method of Patent Document 1, the floating lid needs to be removed during frying, which raises concerns about the effectiveness of frequent frying. The method of Patent Document 2 also requires removing the lid, making continuous frying impossible, and necessitates a larger apparatus for large-scale frying. Furthermore, in the method of Patent Document 3, a pH above 10 is considered a strong alkali, requiring eye protection to prevent blindness. Additionally, there is a risk of sudden boiling when large water droplets fall into the oil, raising safety concerns. Moreover, the method of Patent Document 4, which involves post-frying treatment, fails to prevent the deterioration of the frying oil.

[0014] Therefore, there is a need for a frying cooking method and frying cooking device that can continuously perform frying cooking and has high safety by inhibiting the deterioration of frying oil.

[0015] Therefore, the object of the present invention is to provide a frying cooking method for preventing the deterioration of frying oil, a method for inhibiting the deterioration of silicone oil-containing oils, and a frying cooking apparatus.

[0016] Solution for solving the problem

[0017] The frying cooking method of the present invention is characterized in that it uses oil containing silicone oil as frying oil and forces the surface of the frying oil to cool.

[0018] The forced cooling is preferably performed during frying and / or during the heating of the frying oil before and after frying.

[0019] Preferably, the forced cooling involves replacing the gas in contact with the surface of the frying oil, and the gas replacing the gas in contact with the surface of the frying oil is selected from one or more of the following gases: air, nitrogen, carbon dioxide, and water vapor.

[0020] The forced cooling is preferably based on the contact and vaporization of water particles in the gas with the frying oil.

[0021] The forced cooling is preferably forced air cooling.

[0022] The silicone oil-containing grease preferably contains more than 0.1 ppm of silicone oil.

[0023] The optimal temperature for frying oil is above 120℃.

[0024] The forced cooling is preferably carried out with a wind speed of 0.3 m / s or higher on the surface of the frying oil.

[0025] The method for inhibiting the deterioration of silicone oil-containing greases of the present invention is characterized in that the surface of the silicone oil-containing grease is forcibly cooled during heating.

[0026] Preferably, the forced cooling involves replacing the gas in contact with the surface of the frying oil, and the gas replacing the gas in contact with the surface of the frying oil is selected from one or more of the following gases: air, nitrogen, carbon dioxide, and water vapor.

[0027] The silicone oil-containing grease preferably contains more than 0.1 ppm of silicone oil.

[0028] The preferred temperature for silicone oil-containing greases is above 120°C.

[0029] The forced cooling is preferably carried out in such a way that the wind speed on the surface of the silicone oil-containing grease is 0.3 m / s or higher.

[0030] The frying and cooking apparatus of the present invention is characterized in that it comprises: a frying pan in which frying oil is placed; and a forced cooling device for forcibly cooling the surface of the frying oil placed in the frying pan.

[0031] Preferably, the forced cooling device is a blower that replaces the gas in contact with the surface of the frying oil, and the gas blown by the blower is selected from one or more of the following gases: air, nitrogen, carbon dioxide, and water vapor.

[0032] The gas blown by the blower is preferably air at a temperature below 100°C.

[0033] The frying oil is preferably an oil containing silicone oil.

[0034] The silicone oil-containing grease preferably contains more than 0.1 ppm of silicone oil.

[0035] The forced cooling device is preferably operated with a wind speed of 0.3 m / s or higher on the surface of the frying oil.

[0036] The forced cooling device preferably also includes a fog generator.

[0037] The effects of the invention

[0038] According to the present invention, a frying cooking method and a frying cooking apparatus for preventing the deterioration of frying oil can be provided. Therefore, using this frying cooking method and apparatus, the deterioration of frying oil containing silicone oil can be suppressed. Furthermore, a method for suppressing the deterioration of silicone oil-containing oil during heating can be provided. In addition, according to the present invention, unlike Patent Document 1 or Patent Document 2, it is not necessary to seal the frying oil to suppress deterioration during heating of silicone oil-containing oil; therefore, a frying cooking method, a method for suppressing the deterioration of silicone oil-containing oil, and a frying cooking apparatus that allow for continuous or on-demand frying cooking with high safety can be provided. Attached Figure Description

[0039] Figure 1A This is a schematic diagram showing a specific example of the frying and cooking apparatus of the present invention.

[0040] Figure 1B This is a schematic diagram showing a specific example of the frying and cooking apparatus of the present invention.

[0041] Figure 2 This is a graph showing the relationship between air velocity and acid value when heating oils without silicone oil and oils containing silicone oil with air supply.

[0042] Figure 3 This is a graph showing the relationship between airflow and polymer when heating greases without silicone oil and greases containing silicone oil. Detailed Implementation

[0043] The inventors discovered that by forcibly cooling the surface of heated silicone-containing grease, the deterioration of the grease can be suppressed. Based on this insight, the frying and cooking method, the method for suppressing the deterioration of silicone-containing grease, and the frying and cooking apparatus of this application were completed. Furthermore, in the embodiments of the present invention, A (numerical value) to B (numerical value) refers to A or higher and B or lower.

[0044] <Frying and Cooking Methods>

[0045] The frying cooking method of the present invention uses silicone oil as frying oil and forces the surface of the frying oil to cool. The frying cooking method is described in detail below.

[0046] (Frying oil)

[0047] The frying oil used in this invention is a silicone-containing oil. Silicone-containing oils are edible oils that contain silicone oil.

[0048] In this invention, the surface of the frying oil is forcibly cooled. By using a frying oil containing silicone oil, the deterioration of the frying oil can be suppressed. This can be attributed to the fact that the reduced temperature of the frying oil surface inhibits oxidative and thermal deterioration.

[0049] Even when the surface of the frying oil is forcibly cooled, the temperature of the frying oil does not decrease much when silicone oil is used, and air cooling actually promotes deterioration.

[0050] Regarding the difference in these effects, it can be argued that in frying oils without silicone oil, convection occurs, the surface temperature of the frying oil does not decrease, and oxygen from the air is supplied to the surface, thus promoting degradation. On the other hand, in the case of oils containing silicone oil, the silicone oil forms a thin layer on the surface, which hinders convection. It can be argued that because convection does not occur, the surface temperature of the frying oil decreases, and even if oxygen from the air is supplied to the surface, the rate of degradation is reduced.

[0051] The purpose of containing silicone oil in ordinary frying oils is to create a silicone oil layer on the surface of the frying oil, which helps to defoam or prevent oxidation during frying. Therefore, the silicone oil content in the silicone oil-containing oil used in this invention is within the range that is suitable for use as an ordinary frying oil, and sufficient effect can be expected. For example, the silicone oil content (mass ratio) in the silicone oil-containing oil is preferably 0.1 ppm or more. More preferably, the silicone oil content (mass ratio) in the silicone oil-containing oil is 0.5 ppm to 10 ppm, further preferably 0.5 ppm to 5 ppm, and most preferably 1 ppm to 4 ppm.

[0052] The silicone oil contained in the oil can be a commercially available product used for food applications, without particular limitation. For example, products with a dimethylpolysiloxane structure and a kinematic viscosity of 800 mmHg at 25°C can be listed. 2 / s~5000 mm 2 Silicone oil with a kinematic viscosity of 800 mm / s. The kinematic viscosity of the silicone oil is particularly preferably 800 mm / s. 2 / s~2000 mm 2 / s, more preferably 900 mm 2 / s~1100mm 2 / s. Here, "kinematic viscosity" refers to the value measured according to JIS K 2283 (2000). Regarding silicone oil, it may contain particulate silica in addition to silicone oil.

[0053] As a component of silicone-containing oils, the oils can be animal or vegetable oils or processed oils used alone or in combination. Examples of animal and vegetable oils include: palm oil, soybean oil, rapeseed oil, rice oil, sunflower oil, corn oil, safflower oil, cottonseed oil, sesame oil, grapeseed oil, peanut oil, olive oil, coconut oil, and their fractionated oils. Examples of processed oils include: hydrogenated oils, transesterified oils, and esterified oils. Furthermore, oils with a high content of saturated fatty acids or monounsaturated fatty acids in their glycerides exhibit excellent oxidative stability and are therefore preferred. High-oleic rapeseed oil, high-oleic sunflower oil, high-oleic safflower oil, olive oil, and high-oleic soybean oil are preferred because they have a high oleic acid content in their glycerides. Additionally, oils that solidify at room temperature require heating to dissolve before use; therefore, oils that are liquid at 20°C are preferred.

[0054] (Frying and cooking)

[0055] This invention implements forced cooling during frying and cooking. Since frying oil deteriorates during heating, it is preferable to perform forced cooling not only during the actual frying process but also during heating before and after frying. Alternatively, forced cooling can be performed only during frying or only during heating before and after frying. Furthermore, this invention can be used for both deep and shallow frying.

[0056] (Forced cooling)

[0057] The frying cooking method of the present invention involves forced cooling of the surface of the frying oil. Furthermore, in this invention, forced cooling excludes the case of natural cooling without any treatment; it refers to cooling through some form of treatment. During frying, the frying oil comes into contact with air at a high temperature. Therefore, by displacing the gas in contact with the surface and / or by allowing water particles (mist) in the gas to vaporize upon contact with the frying oil (utilizing the heat of vaporization of water), the surface temperature of the frying oil is lowered. Thus, the higher the temperature of the frying oil, the greater the effect of the present invention. The temperature of the frying oil is preferably 120°C or higher, more preferably 150°C to 220°C, and even more preferably 160°C to 200°C. In this invention, the frying oil has these internal temperatures, but by forcibly cooling the surface of the frying oil, the surface temperature is lower than the internal temperature.

[0058] In this invention, forced cooling of the frying oil surface can be achieved by displacing the gas in contact with the frying oil surface. There are no particular limitations on the means of displacing the gas in contact with the frying oil surface; methods such as blowing gas onto the frying oil surface and / or expelling gas from the frying oil surface can be used.

[0059] As an example of a method for blowing gas onto the surface of frying oil, a fan can be used to blow gas onto the surface of the frying oil. Alternatively, an air supply pipe with a fan, a compressed air nozzle, or the like can be used to blow gas onto the surface of the frying oil. In short, the effects of this invention can be achieved by blowing air onto the surface of the frying oil with a fan. Furthermore, there is no particular limitation on the angle at which gas is blown onto the surface of the frying oil. This invention achieves its effect by displacing the gas on the surface of the frying oil. Therefore, for example, air can be blown parallel to the surface of the frying oil, or it can be blown at 90° (perpendicular) to the surface of the frying oil. In terms of efficiency, the angle at which air is blown onto the surface of the frying oil (hereinafter referred to as the angle of incidence (θ)) is preferably 10° to 90°, more preferably 10° to 80°, and even more preferably 20° to 60°.

[0060] As an example of a means of removing gases from the surface of frying oil, an example is placing an exhaust pipe with a fan near the surface of the frying oil. Furthermore, while frying apparatuses typically have exhaust fans or similar devices at the top, their purpose is to remove indoor odors generated during frying and cooking, and they are located quite high up in the frying apparatus. Therefore, they are almost ineffective at removing gases from the surface of the frying oil, and thus cannot be expected to achieve the effects of the invention described in this application.

[0061] In this invention, the gas used to replace the gas in contact with the surface of the frying oil can be one gas selected from air, nitrogen, carbon dioxide, and water vapor, or a mixture of one or more of these gases. As mentioned above, ordinary air provides sufficient protection against degradation, but nitrogen, carbon dioxide, and water vapor are preferred as they reduce oxygen levels on the surface of the frying oil. However, using nitrogen or carbon dioxide may result in oxygen deficiency; therefore, thorough ventilation or a mixture of nitrogen and air is preferable.

[0062] In this invention, the most preferred method is "forced air cooling" which involves blowing air onto the surface of the frying oil to cool it.

[0063] In this invention, the surface temperature of the frying oil can be reduced by the heat of vaporization of water generated through contact between water particles (mist) in the gas and the frying oil. The mist needs to be suspended in the gas and is preferably small, for example, preferably particles with a diameter of 10 μm or less. Additionally, the means of displacing the gas in contact with the surface can be used concurrently. For example, it is preferably placed before and / or after the means of blowing the gas. Furthermore, the mist generator can be a commonly used mist generator, for example, a mist generator that generates mist by extruding pressurized water from a very small-diameter mist nozzle, or an ultrasonic mist generator.

[0064] In this invention, a silicone-containing grease is used as the frying grease, and the surface of the frying grease is forcibly cooled, thereby reducing the temperature of the entire surface or part of the surface of the frying grease. Through forced cooling of the frying grease surface, the lowest surface temperature is preferably at least 10°C lower than the internal temperature of the frying grease. More preferably, the lowest surface temperature is at least 15°C lower than the internal temperature of the frying grease, further preferably at least 20°C lower, and most preferably at least 25°C lower.

[0065] Furthermore, by using a silicone-containing grease as the frying oil and forcibly cooling the surface of the frying oil, the minimum surface temperature of the frying oil is preferably at least 5°C lower than the surface temperature when the frying oil is not forcibly cooled. More preferably, the minimum surface temperature of the frying oil is at least 6°C lower than the surface temperature when the frying oil is not forcibly cooled; even more preferably, it is at least 10°C lower; and most preferably, it is at least 12°C lower.

[0066] In this invention, by using a silicone-containing grease as the frying grease and forcibly cooling the surface of the frying grease, the central part of the frying grease surface is preferably 2°C or lower than that without forced cooling. By forcibly cooling the frying grease surface, the central part of the frying grease surface is more preferably 3°C or lower, and even more preferably 5°C or lower than that without forced cooling. Furthermore, the central part of the grease surface refers to the area near the center between the two furthest points around the edge of the frying grease surface (the inner wall of the frying pan) (for example, the area within 1 / 4 of the distance from the center to each edge in each edge direction).

[0067] Furthermore, as a method for forced cooling of the frying oil surface, it is preferable to blow gas onto and / or expel gas from the frying oil surface at a wind speed of 0.3 m / s or higher, thereby replacing the gas in contact with the frying oil surface. The stronger the wind speed at the frying oil surface, the more likely a temperature reduction is expected. However, if the wind speed is too strong, the frying oil surface will become uneven, deteriorating workability. Therefore, the wind speed at the frying oil surface is more preferably 0.5 m / s to 5.0 m / s, further preferably 1.0 m / s to 4.0 m / s, and most preferably 1.5 m / s to 2.5 m / s.

[0068] In this invention, the gas in contact with the surface of the frying oil is replaced to lower the temperature of the frying oil surface. Therefore, the temperature of the gas used for replacement needs to be lower than that of the frying oil. Frying and cooking are sometimes carried out at around 120°C to 200°C (preferably around 150°C to 200°C), so the temperature of the gas used for replacement is preferably below 100°C, more preferably below 60°C, further preferably below 40°C, and most preferably room temperature (e.g., 5°C to 30°C).

[0069] <Methods for Inhibiting the Deterioration of Silicone-Containing Oils>

[0070] The deterioration inhibition method for silicone oil-containing grease of the present invention involves forcibly cooling the surface of the silicone oil-containing grease during heating.

[0071] (Grease containing silicone oil)

[0072] The silicone-containing grease used in this invention is a grease that contains silicone oil in commonly used greases. Sufficient effect can be expected from the silicone oil content in the silicone-containing grease used in this invention within the range commonly used as a silicone-containing grease. For example, the silicone oil content (mass ratio) in the silicone-containing grease is preferably 0.1 ppm or more. More preferably, the silicone oil content (mass ratio) in the silicone-containing grease is 0.5 ppm to 10 ppm, further preferably 0.5 ppm to 5 ppm, and most preferably 1 ppm to 4 ppm.

[0073] The silicone oil contained in the oil can be a commercially available product used for food applications, without particular limitation. For example, products with a dimethylpolysiloxane structure and a kinematic viscosity of 800 mmHg at 25°C can be listed. 2 / s~5000 mm 2 Silicone oil with a kinematic viscosity of 800 mm / s. The kinematic viscosity of the silicone oil is particularly preferably 800 mm / s. 2 / s~2000 mm 2 / s, more preferably 900 mm 2 / s~1100mm 2 / s. Here, "kinematic viscosity" refers to the value measured according to JIS K 2283 (2000). Regarding silicone oil, it may also contain particulate silica in addition to silicone oil.

[0074] As a component of silicone-containing oils, the oils can be animal or vegetable oils or processed oils used alone or in combination. Examples of animal and vegetable oils include: palm oil, soybean oil, rapeseed oil, rice oil, sunflower oil, corn oil, safflower oil, cottonseed oil, sesame oil, grapeseed oil, peanut oil, olive oil, coconut oil, and their fractionated oils. Examples of processed oils include: hydrogenated oils, transesterified oils, and esterified oils. Furthermore, oils with a high content of saturated fatty acids or monounsaturated fatty acids in their glycerides exhibit excellent oxidative stability and are therefore preferred. High-oleic rapeseed oil, high-oleic sunflower oil, high-oleic safflower oil, olive oil, and high-oleic soybean oil are preferred because they have a high oleic acid content in their glycerides. Additionally, oils that solidify at room temperature require heating to dissolve before use; therefore, oils that are liquid at 20°C are preferred.

[0075] (Forced cooling)

[0076] In this invention, when a silicone-containing grease comes into contact with air at high temperature, its surface temperature is lowered by forced cooling. Therefore, the higher the temperature of the silicone-containing grease, the greater the effect of this invention. The temperature of the silicone-containing grease is preferably 120°C or higher, more preferably 150°C to 220°C, and even more preferably 160°C to 200°C. In this invention, the silicone-containing grease has these internal temperatures, but by forcibly cooling its surface, the surface temperature is lower than the internal temperature.

[0077] In this invention, forced cooling of the surface of silicone oil-containing grease can be achieved by displacing the gas in contact with the surface of the silicone oil-containing grease, and / or by vaporizing water particles (mist) in the gas upon contact with the frying grease (utilizing the heat of vaporization of water). There are no particular limitations on the means of displacing the gas in contact with the surface of the silicone oil-containing grease; methods such as blowing gas onto the surface of the silicone oil-containing grease and / or discharging gas from the surface of the silicone oil-containing grease can be used.

[0078] As an example of a method for blowing gas onto the surface of a silicone oil-containing grease, a fan can be used to blow gas onto the surface of the silicone oil-containing grease. Alternatively, a fan-equipped air duct or a compressed air nozzle can be used to blow gas onto the surface of the silicone oil-containing grease. In short, the effects of this invention can be achieved by blowing air onto the surface of the silicone oil-containing grease with a fan. Furthermore, there is no particular limitation on the angle at which gas is blown onto the surface of the silicone oil-containing grease. This invention achieves its effect by displacing the gas on the surface of the silicone oil-containing grease. Therefore, for example, air can be blown parallel to the surface of the silicone oil-containing grease, or at a 90° (perpendicular) angle relative to the surface of the silicone oil-containing grease. In terms of efficiency, the angle of incidence (θ) is preferably 10° to 90°, more preferably 10° to 80°, and even more preferably 20° to 60°.

[0079] As an example of a means of venting gases from the surface of a silicone-containing grease, one could cite placing an exhaust pipe with a fan near the surface of the silicone-containing grease.

[0080] In this invention, the gas used to replace the gas in contact with the silicone oil-containing grease surface can be one gas selected from air, nitrogen, carbon dioxide, and water vapor, or a mixture of one or more of these gases. As mentioned above, ordinary air provides sufficient degradation suppression, but nitrogen, carbon dioxide, or water vapor are preferred as they reduce oxygen levels on the silicone oil-containing grease surface. However, using nitrogen or carbon dioxide may result in oxygen deficiency; therefore, thorough ventilation or the use of a mixture with air is preferable.

[0081] In this invention, the most preferred method is "forced air cooling," which involves blowing air onto the surface of a silicone oil-containing grease for cooling.

[0082] In this invention, the surface temperature of the silicone oil-containing grease can be reduced by the heat of vaporization of water generated when water particles (mist) in the gas come into contact with the silicone oil-containing grease. The mist needs to be suspended in the gas and is preferably small, for example, preferably particles with a diameter of 10 μm or less. Additionally, the means of displacing the gas in contact with the surface of the silicone oil-containing grease can be used concurrently. For example, it is preferably placed before and / or after the means of blowing the gas. Furthermore, the mist generator can be a conventionally used mist generator, for example, a mist generator that generates mist by extruding pressurized water from a very small-diameter mist nozzle, or an ultrasonic mist generator.

[0083] In this invention, by forcibly cooling the surface of the silicone oil-containing grease, the lowest surface temperature of the silicone oil-containing grease is preferably at least 10°C lower than the internal temperature of the silicone oil-containing grease. More preferably, the lowest surface temperature of the silicone oil-containing grease is at least 15°C lower than the internal temperature of the silicone oil-containing grease, even more preferably at least 20°C lower, and most preferably at least 25°C lower.

[0084] Furthermore, by forcibly cooling the surface of the silicone-containing grease, the lowest surface temperature of the silicone-containing grease surface is preferably at least 5°C lower than the surface temperature when the silicone-containing grease surface is not forcibly cooled. More preferably, the lowest surface temperature of the silicone-containing grease surface is at least 6°C lower than the surface temperature when the silicone-containing grease surface is not forcibly cooled, even more preferably at least 10°C lower, and most preferably at least 12°C lower.

[0085] In this invention, by forcibly cooling the surface of the silicone-containing grease, the central portion of the silicone-containing grease surface is preferably 2°C lower than that without forced cooling. More preferably, the central portion of the silicone-containing grease surface is 3°C lower than that without forced cooling, and even more preferably 5°C lower. Furthermore, the central portion of the silicone-containing grease surface refers to the area near the center between the two furthest points around the edge of the frying grease surface (the inner wall of the fryer) (for example, the area within 1 / 4 of the distance from the center to each edge in each edge direction).

[0086] Furthermore, as a method for forced cooling of the surface of the silicone oil-containing grease, it is preferable to blow gas onto the surface of the silicone oil-containing grease and / or exhaust gas from the surface of the silicone oil-containing grease at a wind speed of 0.3 m / s or higher, thereby replacing the gas in contact with the surface of the silicone oil-containing grease. The stronger the wind speed on the surface of the silicone oil-containing grease, the more likely the temperature of the surface of the silicone oil-containing grease will decrease. If it is too strong, the surface of the silicone oil-containing grease will become uneven, and the workability will deteriorate. Therefore, the wind speed on the surface of the silicone oil-containing grease is more preferably 0.5 m / s to 5.0 m / s, more preferably 1.0 m / s to 4.0 m / s, and most preferably 1.5 m / s to 2.5 m / s.

[0087] In this invention, the gas in contact with the surface of the silicone oil-containing grease is replaced to lower the temperature of the silicone oil-containing grease surface. Therefore, the temperature of the gas used for replacement needs to be lower than that of the silicone oil-containing grease. When the temperature of the silicone oil-containing grease is around 120°C to 200°C, the temperature of the gas used for replacement is preferably below 100°C, more preferably below 60°C, further preferably below 40°C, and most preferably room temperature (e.g., 5°C to 30°C).

[0088] <Frying and Cooking Equipment>

[0089] Figure 1A and Figure 1B This is a schematic diagram showing a specific example of the frying and cooking apparatus of the present invention.

[0090] The frying and cooking apparatus of the present invention comprises: a frying pan 1, wherein a silicone-containing oil 2 is placed therein as frying oil; and a forced cooling device (blower 10) for forcibly cooling the surface of the silicone-containing oil 2 placed in the frying pan 1.

[0091] There are no particular limitations on the size, shape, etc. of the fryer 1. It can be used for both household and commercial fryers, but it is particularly suitable for commercial fryers.

[0092] As a forced cooling device, the means of replacing the gas in contact with the surface of the frying oil described later can be used, such as the means of blowing gas onto the surface of the frying oil described later and / or the means of discharging gas from the surface of the frying oil described later. Figure 1A and Figure 1B The forced cooling device shown is a blower 10, which serves as a means of blowing gas onto the surface of the frying grease. The portion of the blower 10, excluding the front end including the air outlet 11, is omitted from the illustration. The blower 10 only needs to blow gas onto the surface of the frying grease; for example, a fan could also be used. Forced cooling performed by the forced cooling device will be described later. Figure 1A This is the case where the angle of incidence (θ1) is 90°. Figure 1B This applies to the case where the angle of incidence (θ2) is 45°. Furthermore, as... Figure 1A and Figure 1B As shown, the angle of incidence refers to the angle relative to the airflow direction when blowing gas toward the surface of the frying oil (the same applies below).

[0093] The distance d between the air outlet 11 and the surface of the frying oil should be adjusted appropriately to enable forced cooling as described later.

[0094] Furthermore, the forced cooling device may also include a mist generator to impart water droplets to the gas blown onto the surface of the frying oil. In this case, it is preferable to install the mist generator on the front and / or rear side of the blower. Alternatively, a commonly used mist generator can be used, for example, a mist generator that generates mist by extruding pressurized water from a very small-diameter mist nozzle, or an ultrasonic mist generator.

[0095] <Frying and Cooking Conditions>

[0096] Frying and cooking are performed using the frying and cooking apparatus of the present invention. The frying and cooking apparatus of the present invention can be used in the aforementioned frying and cooking methods, but is not limited to only a specific frying and cooking method; it is also applicable to various frying and cooking methods. For example, frying and cooking can also be performed without the forced cooling device (with the device stopped). However, to suppress the deterioration of frying oil, it is preferable to use silicone-containing oil as the frying oil and to forcibly cool the surface of the frying oil. The following describes these frying and cooking conditions in detail.

[0097] (Frying oil)

[0098] The frying oil used in the frying cooking apparatus of the present invention is preferably a silicone-containing oil. A silicone-containing oil is an oil that contains silicone oil in commonly used edible oils.

[0099] In the frying and cooking apparatus of the present invention, the surface of the frying oil is forcibly cooled. By using oil containing silicone oil, the deterioration of the frying oil can be suppressed. This can be attributed to the fact that the lower temperature of the frying oil surface inhibits oxidative and thermal deterioration.

[0100] Even with forced cooling of the frying oil surface, the temperature of the frying oil surface does not decrease significantly when using silicone oil-free frying oil, and air cooling actually promotes deterioration. Furthermore, as described above, the frying cooking apparatus of the present invention can be used in frying cooking methods using silicone oil-free frying oil as long as it uses silicone oil-containing frying oil and can force-cool the frying oil surface; therefore, it is not excluded from the scope of the frying cooking apparatus of the present invention.

[0101] Regarding the difference in these effects, it can be argued that in frying oils without silicone oil, convection occurs, the surface temperature of the frying oil does not decrease, and oxygen from the air is supplied to the surface, thus promoting degradation. On the other hand, in the case of oils containing silicone oil, the silicone oil forms a thin layer on the surface, which hinders convection. It can be argued that because convection does not occur, the surface temperature of the frying oil decreases, and even if oxygen from the air is supplied to the surface, the rate of degradation is reduced.

[0102] (Frying and cooking)

[0103] In frying using the frying cooking apparatus of the present invention, the forced cooling is performed. Since the frying oil deteriorates during heating, it is preferable to perform forced cooling not only during the actual frying process but also during heating before and after frying. Alternatively, forced cooling may be performed only during frying or only during heating before and after frying. Furthermore, this method can be used for both deep and shallow frying.

[0104] (Forced cooling)

[0105] The frying and cooking apparatus of the present invention provides forced cooling of the surface of frying oil. Details of the forced cooling, particularly the means of forced cooling and the effect / function of forced cooling, are described in the relevant technical solutions of the frying and cooking method.

[0106] Example

[0107] The present invention will now be described in detail based on embodiments, but the present invention is not limited to these embodiments.

[0108] <Heating Test>

[0109] Figure 1A This describes the frying and cooking apparatus of Examples 1-1 and 1-3, and Comparative Examples 1-1 and 1-2. Figure 1B The frying and cooking apparatus of Examples 1-2 is shown (using a beaker as a frying pan 1 and a suction tube connected to a pump via a pipe as a blower 10).

[0110] (Refer to Example 1, and compare Examples 1-1 to 1-2)

[0111] 50 g of refined rapeseed oil (manufactured by Nissin Oriyo Group Co., Ltd.: silicone-free) was placed in each of three 200 ml beakers. Each beaker was heated for 12 hours at an oil temperature of 180°C using a heater (Reference Example 1, Comparative Examples 1-1 to 1-2). The oil temperature was confirmed using a rod thermometer (manufactured by Tokyo Glass Instruments Co., Ltd.). Reference Example 1 was heated in a windless environment. Comparative Examples 1-1 and 1-2 were heated by blowing air (at room temperature) relative to the oil surface; the airflow rate and angle of incidence are shown in Table 1. The surface temperature at the center of the oil surface, the lowest surface temperature, the acid value, the color value (Y+10R), and the polymer content were measured after 12 hours of heating and are shown in Table 1.

[0112] (Refer to Example 2, Examples 1-1 to 1-3)

[0113] 50 g of refined rapeseed oil (manufactured by Nissin Oriyo Group Co., Ltd.) containing 3 ppm (by mass) of silicone oil KF-96 (manufactured by Shin-Etsu Chemical Co., Ltd.) was placed in each of four 200 ml beakers. Each beaker was heated for 24 hours at an oil temperature of 180°C using a heater (Ref. Example 2, Examples 1-1 to 1-3). In Example 2, heating was performed in a windless environment. In Examples 1-1 to 1-3, heating was performed by blowing air relative to the oil surface; the airflow rate and angle of incidence are shown in Table 2. The surface temperature at the center of the oil surface, the lowest surface temperature, the acid value, the color value (Y+10R), and the polymer content were measured after 24 hours of heating and are shown in Table 2.

[0114] Figure 2 This is a graph showing the relationship between wind speed and acid value as shown in Tables 1 and 2. Figure 3 This is a graph showing the relationship between wind speed and polymer as shown in Tables 1 and 2.

[0115] <Analytical Methods>

[0116] (Surface temperature of frying oil)

[0117] The surface temperature of the frying oil was measured using a thermal imager, Model InfReC R300 (manufactured by NEC Avio Infrared Technology Co., Ltd.). The center surface temperature is the surface temperature of the center of the frying oil surface (the center of the beaker), and the lowest surface temperature is the lowest surface temperature of the entire oil surface.

[0118] (The wind speed over the surface of the frying oil)

[0119] The wind speed over the surface of the frying oil was measured using a Testo 425 digital temperature and anemometer (Testo Corporation).

[0120] (Acid value)

[0121] The acid value of heated sample oils was determined according to the baseline oil analysis test method "2.3.1-2013 Acid Value" (established by the Japan Oil Chemists Association). Acid value indicates the amount of free fatty acids contained in the oil, expressed as the number of mg of potassium hydroxide required to neutralize 1g of sample oil. A lower acid value indicates greater resistance to acid value increases.

[0122] (Color value Y+10R)

[0123] Regarding the degree of coloration of the heated sample oil, a Lovibond PFX995 colorimeter (manufactured by The Tintometer Limited) was used with a 1-inch tank to measure yellowness (Y) and redness (R), and the color value (Y+10R) was calculated and evaluated. The smaller the color value, the lighter the coloration of the appearance, indicating that coloration can be suppressed.

[0124] (polymer)

[0125] The amount of polymers in heated sample oils was determined according to the baseline oil analysis test method "2.5.7-2013 Oil Polymers (Gel Permeation Chromatography)" (established by the Japan Oil Chemists Association). The smaller the value, the more effectively polymer formation is suppressed.

[0126] [Table 1]

[0127]

[0128] [Table 2]

[0129]

[0130] The silicone-free greases in Table 1, even after forced cooling, did not show a 1-degree decrease in surface temperature compared to Reference Example 1. Furthermore, the acid value, color value, and polymer content all increased, confirming that the silicone-free greases experienced accelerated deterioration.

[0131] On the other hand, the silicone oil-containing greases in Table 2 showed significantly reduced degradation over a longer period compared to silicone oil-free greases. Through forced cooling, the surface temperature decreased by more than 2°C compared to Reference Example 2, and acid value, color value, and polymer content were all significantly reduced. This confirms that silicone oil-containing greases can have their degradation suppressed through forced cooling.

[0132] Explanation of reference numerals in the attached figures

[0133] 1: Frying pan; 2: Oil containing silicone oil (frying oil)

[0134] 10: Blower (forced cooling device), 11: Air outlet

[0135] Industrial availability

[0136] The frying cooking method and apparatus of the present invention can suppress the deterioration of frying oils containing silicone oil. Furthermore, a method for suppressing the deterioration of silicone oil-containing oils during heating can be provided. In addition, according to the present invention, when heating silicone oil-containing oils, it is not necessary to seal the frying oil to suppress deterioration; therefore, a frying cooking method, a method for suppressing the deterioration of silicone oil-containing oils, and a frying cooking apparatus that can be used for continuous or on-demand frying cooking with high safety can be provided.

Claims

1. A frying cooking method, which uses a silicone oil-containing grease as frying oil and forces cooling the surface of the frying oil, wherein the forced cooling is a process of replacing the gas in contact with the surface of the frying oil, and the forced cooling is forced air cooling.

2. The frying and cooking method according to claim 1, wherein, The forced cooling is performed during frying and / or during the heating of the frying oil before and after frying.

3. The frying and cooking method according to claim 1 or 2, characterized in that, The silicone oil-containing grease contains more than 0.1 ppm of silicone oil.

4. The frying cooking method according to any one of claims 1 to 3, wherein, The temperature of the frying oil should be above 120℃.

5. The frying cooking method according to any one of claims 1 to 4, wherein, The forced cooling is carried out by making the wind speed on the surface of the frying oil 0.3 m / s or higher.

6. A method for inhibiting the deterioration of silicone oil-containing greases, wherein, When heating grease containing silicone oil, the surface of the grease is subjected to forced cooling, which involves replacing the gas in contact with the surface of the frying grease. The forced cooling is forced air cooling.

7. The method for inhibiting the deterioration of silicone oil-containing greases according to claim 6, wherein, The silicone oil-containing grease contains more than 0.1 ppm of silicone oil.

8. The method for inhibiting the deterioration of silicone oil-containing greases according to claim 6 or 7, wherein, The temperature of greases containing silicone oil is above 120℃.

9. The method for inhibiting the deterioration of silicone oil-containing greases according to any one of claims 6 to 8, wherein, The forced cooling is performed with a wind speed of 0.3 m / s or higher on the surface of the silicone oil-containing grease.

10. A frying and cooking apparatus, comprising: A frying pan, into which frying oil is added; and A forced cooling device is used to forcibly cool the surface of the frying oil placed in the fryer. The forced cooling device is a blower that replaces the gas in contact with the surface of the frying oil. The gas blown by the blower is selected from one or more gases, such as air and water vapor.

11. The frying and cooking apparatus according to claim 10, wherein, The gas blown by the blower is air at a temperature below 100°C.

12. The frying and cooking apparatus according to claim 10 or 11, characterized in that, The frying oil is a silicone-containing oil.

13. The frying and cooking apparatus according to claim 12, characterized in that, The silicone oil-containing grease contains more than 0.1 ppm of silicone oil.

14. The frying and cooking apparatus according to any one of claims 10 to 13, wherein, The forced cooling device operates by setting the wind speed on the surface of the frying oil to 0.3 m / s or higher.

15. The frying and cooking apparatus according to any one of claims 10 to 14, wherein, The forced cooling device also includes a mist generator.

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