Edible oil degradation suppression filter and method for manufacturing the same

Abstract

To provide an edible oil degradation suppression filter which has an excellent oxidation degradation suppression effect or viscosity rise suppression effect, or both the oxidation degradation suppression effect and the viscosity rise suppression effect, and a method for manufacturing the same.SOLUTION: An edible oil degradation suppression filter 10 includes degradation suppression compositions 1 containing an agent for suppressing edible oil degradation and a binder, and filter media 2 having pores 2a. The degradation suppression composition 1 is bonded to at least one of a surface of the filter medium 2 and an inner surface of the pore 2a by the binder. The agent for suppressing the edible oil degradation contains an alginate, a phosphate, an oxide or a silicate, or each of the means are combined as appropriate.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a filter for inhibiting deterioration of edible oil and a method for producing the same. [Background technology]

[0002] Edible oils are used in a variety of foods, but edible oils used to cook deep-fried foods such as tempura and fries oxidize and deteriorate when heated or left to stand during cooking, causing the taste, odor, and appearance of the food to deteriorate. In addition, oxidized and deteriorated oils increase in viscosity and become difficult to drain, so edible oils that have oxidized and deteriorated beyond a certain standard are discarded. For this reason, from the perspective of protecting the global environment, it is desirable to slow down the oxidative deterioration of edible oils as much as possible and reduce the number of times that edible oil is discarded. In addition, by reducing the number of times that edible oil is discarded, there is also the advantage that the number of times that deep-frying cooking equipment (fryer) used for deep-frying foods needs to be cleaned is reduced, and the amount of water used for cleaning is reduced.

[0003] Patent Document 1 describes a filter for regenerating edible oil, which is capable of restoring the aroma, taste, etc. of deteriorated edible oil and also reversing discoloration by attaching a photocatalyst to a filtering substrate made of a porous material. However, photocatalysis cannot sufficiently slow down the rate of oxidation or deterioration of edible oil. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 3786576 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention aims to provide an edible oil degradation inhibition filter having an excellent oxidative degradation inhibition effect, or a viscosity increase inhibition effect, or having both the oxidative degradation inhibition effect and the viscosity increase inhibition effect, and a method for producing the same. [Means for solving the problem]

[0006] A cooking oil deterioration inhibition filter according to one embodiment of the present invention comprises a deterioration inhibition composition containing an cooking oil deterioration inhibitor and a binder, and a filter medium having pores, the deterioration inhibition composition being attached to at least one of a surface of the filter medium and an inner surface of the pores by the binder, The edible oil deterioration inhibitor comprises at least one of an alginate and a phosphate. In addition, an edible oil deterioration inhibition filter according to another aspect of the present invention comprises a deterioration inhibition composition containing an edible oil deterioration inhibitor and a binder, and a filter material having pores, wherein the deterioration inhibition composition is adhered to at least one of the surface of the filter material and the inner surfaces of the pores by the binder, and the edible oil deterioration inhibitor contains an oxide. In addition, an edible oil deterioration inhibition filter according to another aspect of the present invention comprises a deterioration inhibition composition containing an edible oil deterioration inhibitor and a binder, and a filter material having pores, wherein the deterioration inhibition composition is adhered to at least one of the surface of the filter material and the inner surfaces of the pores by the binder, and the edible oil deterioration inhibitor contains at least one of an alginate and a phosphate, and an oxide. In addition, an edible oil deterioration inhibition filter according to another aspect of the present invention comprises a deterioration inhibition composition containing an edible oil deterioration inhibitor and a binder, and a filter material having pores, wherein the deterioration inhibition composition is adhered to at least one of the surface of the filter material and the inner surfaces of the pores by the binder, and the edible oil deterioration inhibitor contains a silicate. In addition, the edible oil deterioration prevention filter according to another embodiment of the present invention is characterized in that the binder is a shellac resin.

[0007] A method for producing an edible oil deterioration inhibition filter according to one embodiment of the present invention is a method for producing the edible oil deterioration inhibition filter described above, and is characterized by comprising an attachment step of attaching the deterioration inhibition composition to at least one of the surface of the filter material and the inner surfaces of the pores by a dropping method, a roll coater method, an immersion method, or a spray coating method. Effect of the Invention

[0008] According to the present invention, it is possible to provide an edible oil degradation inhibition filter having an excellent oxidative degradation inhibition effect, or an excellent viscosity increase inhibition effect, or having both an oxidative degradation inhibition effect and a viscosity increase inhibition effect, and a manufacturing method thereof. [Brief description of the drawings]

[0009] [Figure 1] FIG. 1 is an enlarged view that illustrates a typical example of the structure of an edible oil deterioration prevention filter according to the present invention. [Diagram 2] FIG. 2 is a conceptual diagram of a processing device illustrating a method for filtering edible oil and inhibiting oxidative deterioration using an edible oil deterioration inhibition filter according to the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] An embodiment of the present invention will be described below. Note that this embodiment shows an example of the present invention, and the present invention is not limited to this embodiment. In addition, various modifications and improvements can be made to this embodiment, and such modifications and improvements can also be included in the present invention.

[0011] First, an example of an edible oil deterioration inhibiting filter according to the present embodiment will be described with reference to Fig. 1. The edible oil deterioration inhibiting filter 10 in Fig. 1 includes a deterioration inhibiting composition 1 containing an edible oil deterioration inhibitor and a binder, and a filter medium 2 having pores 2a. The deterioration inhibiting composition 1 is attached to at least one of the surface of the filter medium 2 and the inner surface of the pores 2a by the binder. In Fig. 1, the deterioration inhibiting composition 1 attached to the surface of the filter medium 2 and the inner surface of the pores 2a is depicted in a schematic manner.

[0012] The edible oil deterioration inhibitor is harmless to the human body and has one or both of the effects of inhibiting oxidative deterioration and / or viscosity increase in edible oil. As a material having these effects, at least one of alginate, phosphate, oxide and silicate is used. An example of the alginate is calcium alginate, and an example of the phosphate is trimagnesium phosphate, both of which have the effect of suppressing an increase in viscosity. Examples of oxides include magnesium oxide, calcium oxide, and aluminum oxide, and have the effect of suppressing the oxidative deterioration of edible oils. Examples of silicates include calcium silicate and magnesium silicate, and they have the effect of suppressing both the oxidative deterioration of edible oils and the increase in viscosity. When using edible oil deterioration inhibitors in combination, the effects of both can be expected by using an edible oil deterioration inhibitor that suppresses an increase in kinetic viscosity and an edible oil deterioration inhibitor that suppresses oxidative deterioration in combination. When other edible oil deterioration inhibitors other than those mentioned above are used in combination, it is preferable to use those that are harmless to the human body.

[0013] The edible oil deterioration inhibitor is preferably present in an amount of 1 to 80 mass % relative to the total mass of the deterioration-inhibiting composition 1. When an edible oil deterioration inhibitor that inhibits an increase in kinetic viscosity and an edible oil deterioration inhibitor that inhibits oxidative deterioration are used in combination, the total amount thereof should be within the above numerical range. If the edible oil deterioration inhibitor is contained in an amount less than 1 mass % relative to the total mass of the deterioration-inhibiting composition 1, the above-mentioned effects may not be sufficiently obtained due to a high ratio of the binder component relative to the entire deterioration-inhibiting composition 1. In addition, if the edible oil deterioration inhibitor is contained in an amount more than 80 mass % relative to the total mass of the deterioration-inhibiting composition 1, the edible oil deterioration inhibitor is likely to fall off from the filter medium 2.

[0014] The edible oil deterioration inhibitor may further contain carbonates such as calcium carbonate and magnesium carbonate, hydroxides such as magnesium hydroxide and calcium hydroxide, silicon dioxide, natural clay, artificial synthetic clay, and activated carbon.

[0015] The binder is used to attach the edible oil deterioration inhibitor to the filter medium 2, and is preferably harmless to the human body. An example of the binder is an adhesive. Examples of the adhesive include natural adhesives such as starch, cellulose, and shellac resin (a resinous substance obtained by refining the secretions of scale insects), inorganic adhesives such as silicon-based adhesives (e.g., silicates) and calcium-based adhesives (e.g., cement and gypsum), and organic adhesives such as thermoplastic resins, thermosetting resins, and photosetting resins. These adhesives may be used alone or in combination of two or more.

[0016] The filter material 2 is not particularly limited as long as it has a plurality of pores 2a and allows the passage of edible oil, but examples thereof include a porous body and an aggregate of a plurality of fibers. Examples of the porous body include sintered metal and bisque. Examples of the aggregate of a plurality of fibers include woven fabric, nonwoven fabric, felt, paper, filter paper, net, etc.

[0017] The type of fiber is not particularly limited, and examples thereof include natural fibers, man-made fibers, synthetic resin fibers, metal fibers, glass fibers, carbon fibers, etc. Examples of natural fibers include wood, cotton, wool, hemp, silk, etc. Examples of man-made fibers include rayon, etc. 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, polyurethane resin fibers, etc. The aggregate of multiple fibers may be formed of one type of fiber, or may be formed of two or more types of fibers.

[0018] If a material with a proven track record of use in food applications (e.g., natural fibers) is used as the material for the filter medium 2, a food additive is used as the edible oil deterioration inhibitor, and a material that is harmless to the human body (e.g., a natural adhesive) is used as the binder, the edible oil deterioration inhibition filter 10 can be a filter that is harmless and safe to the human body. Such an edible oil deterioration inhibition filter 10 is suitable for installation in, for example, a fryer for deep-frying foods, for filtering impurities such as fried food residue, and for inhibiting the oxidative deterioration of edible oil.

[0019] Although there are no particular limitations on the average fiber length and average fiber diameter of the fibers forming the filter medium 2, a filter medium 2 in which the diameter of the pores 2a is larger than the particle size of the edible oil deterioration inhibitor is preferred in order to allow the deterioration inhibiting composition 1 to adhere to the inside of the pores 2a of the filter medium 2. If the diameter of the pores 2a of the filter medium 2 is smaller than the particle size of the edible oil deterioration inhibiting agent, the deterioration inhibiting composition 1 is less likely to adhere to the inner surfaces of the pores 2a of the filter medium 2.

[0020] The aggregate of multiple fibers has a structure in which multiple fibers are bonded together three-dimensionally by adhesive, heat bonding, or mechanical bonding, and forms a porous structure with voids inside. The porosity, diameter of the pores 2a, and density of the filter medium 2 having such a porous structure are indicators of the ease of passage of edible oil (degree of clogging). The pores 2a are holes in the filter medium 2 through which the edible oil passes. The porosity is the ratio of the volume of the voids due to the pores 2a in the filter medium 2. Furthermore, the density is the mass of the filter medium 2 divided by the volume of the filter medium 2.

[0021] The porosity of the filter medium 2 is 50% by volume or more, preferably 68% by volume or more, and more preferably 80% by volume or more. The diameter of the pores 2a is 30 μm or more, and preferably 35 μm or more. The density of the filter medium 2 is 0.33 g / cm 3 It is preferable that the porosity, the diameter of the pores 2a, and the density are within the above-mentioned numerical ranges, the pores 2a are not easily clogged even when the deterioration-inhibiting composition 1 is attached to the filter material 2, so that the pressure difference (pressure loss) of the edible oil before and after passing through the edible oil deterioration-inhibiting filter 10 is small (initial filterability is excellent). Therefore, the pump that delivers the edible oil is not easily loaded. In addition, the pores are not easily clogged by impurities such as fried food residue contained in the edible oil, so that the edible oil deterioration-inhibiting filter 10 is not easily clogged early. Furthermore, if the diameter of the pores 2a is within the above-mentioned numerical ranges, the deterioration-inhibiting composition 1 is easily attached to the inner surface of the pores 2a of the filter material 2.

[0022] The thickness of the filter medium 2 is not particularly limited, but is preferably 1 mm to 10 mm, more preferably 1 mm to 5 mm, and even more preferably 1 mm to 4 mm. If the thickness of the filter medium 2 is within the above-mentioned numerical range, the pores are less likely to be clogged by impurities such as fried food residue contained in the edible oil, and the pressure difference of the edible oil before and after passing through the edible oil deterioration inhibition filter 10 is reduced. In this way, by using the filter medium 2 having the porosity, the diameter of the pores 2a, the density, and the thickness within the above-mentioned numerical ranges, it is possible to prevent the initial deterioration of the filtering property and early clogging in the edible oil deterioration inhibition filter 10. The porosity and the diameter of the pores 2a can be measured using a mercury porosimeter that utilizes the principle of mercury intrusion porosimetry.

[0023] The edible oil deterioration inhibiting filter 10 as described above can be manufactured as follows, which will be described with reference to FIG. 1. First, the edible oil deterioration inhibiting agent and the binder are mixed to obtain the deterioration inhibiting composition 1 (mixing step). If desired, other additives may be blended into the deterioration inhibiting composition 1. Examples of other additives include a foaming agent, a heat stabilizer, a plasticizer, an antioxidant, and an ultraviolet absorber. If a foaming agent is blended into the deterioration inhibiting composition 1, the foaming agent can foam the deterioration inhibiting composition 1 attached to the filter medium 2 to form a porous structure. If the deterioration inhibiting composition 1 is porous, it is possible to prevent early clogging when the edible oil deterioration inhibiting filter 10 is used to filter edible oil. In addition, if there is too little binder, the edible oil deterioration inhibitor will be more likely to fall off, and if there is too much binder, there will be less opportunity for the edible oil deterioration inhibitor to come into contact with the edible oil to be filtered, which may prevent the inhibitor from fully exerting its ability to prevent oxidative deterioration.

[0024] Next, the deterioration inhibiting composition 1 is attached to the filter medium 2 by a dropping method, a roll coater method, a dipping method, or a spray coating method (attaching step). In any of the methods, a liquid deterioration inhibiting composition diluted to a predetermined concentration with a predetermined volatile or evaporable solvent can also be used. By the attaching step, the deterioration inhibiting composition 1 is attached to at least one of the surface of the filter medium 2 having pores 2a, which is the portion through which the edible oil to be filtered passes, and the inner surface of the pores 2a. The drip method is a method in which a liquid deterioration inhibitor composition 1 is dripped onto a filter medium 2, thereby adhering the edible oil deterioration inhibitor to the filter medium 2 with the aid of a binder. The roll coater method is a method in which a rotating roll having liquid deterioration inhibitor composition 1 on its surface is used to apply the deterioration inhibitor composition 1 to the filter medium 2, thereby adhering the edible oil deterioration inhibitor to the filter medium 2 with the aid of a binder. In addition, the immersion method is a method in which the filter material 2 is immersed in a liquid deterioration inhibition composition 1 and then pulled out of the liquid deterioration inhibition composition 1, thereby adhering the edible oil deterioration inhibitor to the filter material 2 with the binder, and the spray coating method is a method in which the liquid deterioration inhibition composition 1 is sprayed onto the filter material 2, thereby adhering the edible oil deterioration inhibitor to the filter material 2 with the binder.

[0025] Since the deterioration-inhibiting composition 1 is attached to the filter medium 2 by a dropping method, a roll coater method, a dipping method, or a spray coating method, the attachment location and the attachment amount of the deterioration-inhibiting composition 1 can be easily controlled. Therefore, it is possible to easily manufacture an edible oil deterioration-inhibiting filter 10 that has excellent oxidative deterioration-inhibiting performance, good filtering properties, and is less likely to clog. The attachment step may be repeated multiple times to laminate multiple layers of the deterioration-inhibiting composition 1 on the filter medium 2.

[0026] The edible oil degradation inhibition filter 10 of this embodiment, which has the above-mentioned excellent performance, can be used for filtering edible oil and inhibiting its oxidative degradation. A method for filtering used edible oil and inhibiting its oxidative degradation using the edible oil degradation inhibition filter 10 will be described below with reference to FIG. 2.

[0027] The processing device, which filters edible oil 20 that has been used in a fryer for deep-frying fried foods and has been oxidized and deteriorated, and inhibits oxidative deterioration, includes an oil tank 21 in which the edible oil 20 is stored, a circular pipe 22 through which the edible oil 20 is passed, a pump 24 for delivering the edible oil 20, and a processing unit 23 equipped with an edible oil deterioration inhibition filter 10 (not shown in FIG. 2) that filters the edible oil 20 and inhibits oxidative deterioration.

[0028] More specifically, the oil tank 21, pump 24, and treatment unit 23 are connected in series by a ring-shaped pipe 22, and the edible oil 20 in the oil tank 21 is pumped through the pipe 22 by the pump 24, filtered and inhibited from oxidative deterioration in the treatment unit 23, and then returned to the oil tank 21. Used edible oil 20 contains impurities such as fried debris and has also been oxidized, but by passing through the edible oil degradation inhibition filter 10 in the treatment unit 23, impurities such as fried debris are filtered out and the oxidative deterioration of the edible oil 20 is inhibited, slowing down the oxidation rate.

[0029] By treating the edible oil 20 while circulating it as described above, it is possible to continuously treat the edible oil 20 after it has been used for cooking, etc. Also, for example, by connecting a pipe 22 equipped with a pump 24 and a treatment unit 23 to an oil tank of a fryer for deep-frying foods, the edible oil 20 used for cooking can be treated in parallel with the cooking. When the oxidative degradation inhibition performance of the edible oil degradation inhibition filter 10 is reduced or lost, or when the filtering ability is reduced or when the filter becomes clogged and no longer allows liquid to pass through, the edible oil degradation inhibition filter 10 in the processing section 23 is replaced with a new one. The edible oil degradation inhibition filter 10 is easy to handle because it does not use powders such as filter aids. In addition, a normal fried residue collecting filter or the like can be further installed in front of or behind the edible oil deterioration prevention filter 10.

[0030] Here, a preferred embodiment of the edible oil deterioration inhibiting composition will be described. The edible oil deterioration inhibiting composition may be diluted before use in the adhesion step. However, if the binder contained in the edible oil deterioration inhibiting composition dissolves in edible oil, it will no longer function as a binder. Therefore, it is preferable that the binder has a low solubility in edible oil, but is soluble in the dilution solvent used in the adhesion step, and has no effect on the human body. In view of this, it is preferable to use a substance that has almost no solubility in edible oil and is soluble in alcohol-based substances as the binder. Specifically, it is preferable to use shellac resin, which can be said to be a natural adhesive, as the binder and dilute it with an alcohol-based solvent. As the alcohol-based solvent, it is preferable to use ethanol (ethyl alcohol), which has little effect on the human body and hardly remains due to volatilization and evaporation, as the dilution solvent. EXAMPLES

[0031] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to these examples.

[0032] Kinematic viscosity at 40℃ is 35mm 2 To prepare samples, rapeseed oil with a viscosity of about 1 / s (Nissin Canola Oil, manufactured by The Nisshin Oillio Group, Ltd.) was added 10 mass% of calcium alginate (KIMICA's CAW-80: No. 1), trimagnesium phosphate (Yoneyama Chemical Industry's Magnesium Triphosphate: No. 2), calcium silicate (Tomita Pharmaceutical's Briscol CAS-30S: No. 3), and magnesium oxide (Tomita Pharmaceutical's Food Additive Magnesium Oxide (Heavy): No. 4) as edible oil deterioration inhibitors. For comparison, a sample of additive-free edible oil (No. 5) was also prepared.

[0033] Next, each sample was heated in air at 160°C for 50 hours, and then the acid value (KOHmg / g) and kinetic viscosity at 40°C (mm 2The results are shown in Table 1. The acid value was measured by potentiometric titration (neutralization point: pH 12) based on JIS K2501:2003.

[0034] [Table 1]

[0035] In the measurement results in Table 1, a comparison between Test No. 1, which is an embodiment, and Test No. 5, which is a comparative example, as well as a comparison between Test No. 2, which is an embodiment, and Test No. 5, which is a comparative example, shows that, as edible oil deterioration inhibitors, No. 1 calcium alginate and No. 2 trimagnesium phosphate have the effect of suppressing the increase in kinetic viscosity.

[0036] In addition, by comparing Test No. 4, which is an embodiment, with Test No. 5, which is a comparative example, it was found that magnesium oxide No. 4 has an effect of inhibiting oxidative deterioration as an edible oil deterioration inhibitor. Furthermore, a comparison of Test No. 3, which is an embodiment, and Test No. 5, which is a comparative example, revealed that, as an edible oil deterioration inhibitor, calcium silicate No. 3 has both an oxidative deterioration inhibitory effect and an inhibitory effect on the increase in kinetic viscosity. [Explanation of symbols]

[0037] 1 Deterioration inhibiting composition 2 Filter media 2a Pore 10. Cooking oil deterioration prevention filter 20 Edible oil 21 Oil tank 22 Piping 23 Processing section 24 Pump

Claims

1. The present invention comprises a deterioration-inhibiting composition containing an edible oil deterioration inhibitor and a binder, and a filter medium having fine holes, The deterioration-inhibiting composition is attached to at least one of the surface of the filter medium and the inner surface of the pores by the binder, The edible oil deterioration inhibitor comprises trimagnesium phosphate.

2. The present invention comprises a deterioration-inhibiting composition containing an edible oil deterioration inhibitor and a binder, and a filter medium having fine holes, The deterioration-inhibiting composition is attached to at least one of the surface of the filter medium and the inner surface of the pores by the binder, The edible oil deterioration inhibitor comprises trimagnesium phosphate and an oxide.

3. 3. The edible oil deterioration prevention filter according to claim 1, wherein the binder is a shellac resin.

4. A method for producing the edible oil deterioration inhibition filter according to any one of claims 1 to 3, A method for producing an edible oil deterioration inhibition filter, comprising a step of applying the deterioration inhibition composition to at least one of the surface of the filter medium and the inner surfaces of the pores by a dropping method, a roll coater method, an immersion method, or a spray coating method.

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