Method for manufacturing an edible oil degradation suppression filter

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 an edible oil deterioration suppression filter and a method for manufacturing the same.

Background Art

[0002] Edible oils are used in various foods. However, the edible oils used for cooking fried foods such as tempura and fried chicken oxidatively deteriorate due to heating and standing during cooking, deteriorating the taste, smell, and appearance of the food. In addition, the oxidatively deteriorated oil has an increased viscosity, resulting in poor oil drainage. Therefore, edible oils that have oxidatively deteriorated beyond a predetermined standard are discarded. For this reason, from the perspective of global environmental conservation, it is desired to delay the oxidative deterioration of edible oils as much as possible and reduce the number of times of discarding edible oils. In addition, by reducing the number of times of discarding edible oils, there is also an advantage that the number of times of cleaning the frying appliances (fryers) used for fried foods can be reduced, and the amount of water used for cleaning can be reduced.

[0003] Here, Patent Document 1 describes an edible oil regeneration filter that can regenerate the aroma and taste of deteriorated edible oils and restore the coloring by attaching a photocatalyst to a filtration base material made of a porous material. However, depending on the photocatalytic action, the oxidation rate and deterioration rate of edible oils cannot be sufficiently slowed down.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] An object of the present invention is to provide an edible oil deterioration suppression filter and a method for manufacturing the same, which have an excellent oxidation deterioration suppression effect, or a viscosity increase suppression effect, or both an oxidation deterioration suppression effect and a viscosity increase suppression effect. [Means for solving the problem]

[0006] An edible oil degradation suppression filter according to one aspect of the present invention comprises a degradation suppression composition containing an edible oil degradation inhibitor and a binder, and a filter material having pores, wherein the degradation suppression composition is attached to at least one of the surface of the filter material and the inner surface of the pores by the binder. The gist of the invention is that the aforementioned edible oil degradation inhibitor contains at least one of alginate and phosphate. Furthermore, another embodiment of the present invention provides an edible oil degradation inhibitor filter comprising a degradation inhibitor composition containing an edible oil degradation inhibitor and a binder, and a filter material having pores, wherein the degradation inhibitor composition is attached to at least one of the surface of the filter material and the inner surface of the pores by the binder, and the edible oil degradation inhibitor contains an oxide. Furthermore, another embodiment of the present invention provides an edible oil degradation inhibitor filter comprising a degradation inhibitor composition containing an edible oil degradation inhibitor and a binder, and a filter material having pores, wherein the degradation inhibitor composition is attached to at least one of the surface of the filter material and the inner surface of the pores by the binder, and the edible oil degradation inhibitor comprises at least one of alginate and phosphate, and an oxide. Furthermore, another embodiment of the present invention provides an edible oil degradation inhibitor filter comprising a degradation inhibitor composition containing an edible oil degradation inhibitor and a binder, and a filter material having pores, wherein the degradation inhibitor composition is attached to at least one of the surface of the filter material and the inner surface of the pores by the binder, and the edible oil degradation inhibitor contains a silicate. Furthermore, in another embodiment of the present invention, the key feature is that the binder is made of shellac resin.

[0007] A method for manufacturing an edible oil degradation suppression filter according to one aspect of the present invention is a method for manufacturing the edible oil degradation suppression filter described above, comprising an adhesion step of adhering the degradation suppression composition to at least one of the surface of the filter material and the inner surface of the pores by a dropping method, a roll coater method, an immersion method, or a spray coating method. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide an edible oil degradation suppression filter and a method for manufacturing the same that have an excellent oxidative degradation suppression effect, or a viscosity increase suppression effect, or both an oxidative degradation suppression effect and a viscosity increase suppression effect. [Brief explanation of the drawing]

[0009] [Figure 1] Figure 1 is a schematic enlarged view showing an example of the structure of an edible oil degradation suppression filter according to the present invention. [Figure 2] Figure 2 is a conceptual diagram of a processing apparatus illustrating a method for filtering and suppressing oxidative degradation of edible oil using an edible oil degradation suppression filter according to the present invention. [Modes for carrying out the invention]

[0010] One embodiment of the present invention is described below. This embodiment is merely an example of the present invention, and the present invention is not limited to this embodiment. Furthermore, various modifications or improvements can be made to this embodiment, and such modified or improved forms may also be included in the present invention.

[0011] First, an example of an edible oil degradation suppression filter according to this embodiment will be described with reference to Figure 1. The edible oil degradation suppression filter 10 in Figure 1 comprises a degradation suppression composition 1 containing an edible oil degradation inhibitor and a binder, and a filter medium 2 having pores 2a. The degradation suppression 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 Figure 1, the degradation suppression composition 1 attached to the surface of the filter medium 2 and the inner surface of the pores 2a is schematically depicted.

[0012] Edible oil degradation inhibitors are harmless to the human body and have the effect of inhibiting oxidative degradation and / or viscosity increase in edible oils. At least one of the following is used to have these effects: alginate, phosphate, oxide, and silicate. Examples of alginates include calcium alginate, and examples of phosphates include trimagnesium phosphate; these have the effect of suppressing the increase in viscosity. Examples of oxides include magnesium oxide, calcium oxide, and aluminum oxide, which have the effect of suppressing the oxidative deterioration of edible oils. Examples of silicates include calcium silicate and magnesium silicate, which have the effect of suppressing both the oxidative degradation of edible oils and the increase in viscosity. Furthermore, when using edible oil degradation inhibitors in combination, combining an edible oil degradation inhibitor that suppresses the increase in kinematic viscosity with an edible oil degradation inhibitor that suppresses oxidative degradation can be expected to yield both effects. Furthermore, if other edible oil degradation inhibitors are used in combination with those mentioned above, it is best to use those that are harmless to humans.

[0013] The amount of the edible oil degradation inhibitor is preferably 1 to 80% by mass of the total mass of the degradation inhibitory composition 1. When using both an edible oil degradation inhibitor that suppresses the increase in kinematic viscosity and an edible oil degradation inhibitor that suppresses oxidative degradation, it is preferable that their total amounts fall within the above numerical range. If the edible oil deterioration inhibitor is less than 1% by mass based on the total mass of the deterioration-inhibiting composition 1, the ratio of the binder component to the whole of the deterioration-inhibiting composition 1 becomes high, and there is a possibility that the above-described effects cannot be sufficiently obtained. Further, when the edible oil deterioration inhibitor exceeds 80% by mass based on 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, synthetic clay, and activated carbon.

[0015] The binder is used to adhere the edible oil deterioration inhibitor to the filter medium 2, and is preferably harmless to the human body. Examples of the binder include adhesives. Examples of the adhesives include natural adhesives such as starch, cellulose, and shellac resin (a resinous substance obtained by purifying the secretion of the lac bug), inorganic adhesives such as silicon-based adhesives (e.g., silicate) and calcium-based adhesives (e.g., cement, gypsum), and organic adhesives such as thermoplastic resins, thermosetting resins, and photocurable resins. These adhesives may be used alone or in combination of two or more.

[0016] The filter medium 2 has a plurality of pores 2a and is not particularly limited as long as edible oil can pass through it. Examples thereof include porous bodies and aggregates of a plurality of fibers. Examples of the porous body include sintered metal and biscuit firing. Examples of the aggregate of a plurality of fibers include woven fabric, non-woven fabric, felt, paper making, filter paper, and net.

[0017] The type of fiber is not particularly limited, and examples include natural fibers, artificial fibers, synthetic resin fibers, metal fibers, glass fibers, carbon fibers, etc. Examples of natural fibers include wood, cotton, wool, hemp, silk, etc. Examples of artificial 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 a plurality of fibers may be formed of one type of fiber or 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 of the filter medium 2, a food additive is used as the edible oil deterioration inhibitor, and a material harmless to the human body (e.g., natural adhesives) is used as the binder, the edible oil deterioration inhibitor filter 10 can be made into a filter harmless and safe to the human body. Such an edible oil deterioration inhibitor filter 10 is suitable, for example, for installation in a fryer for frying fried foods to filter impurities such as frying scraps and inhibit the oxidative deterioration of the edible oil.

[0019] The average fiber length and average fiber diameter of the fibers forming the filter medium 2 are not particularly limited, but in order to also adhere the deterioration inhibitor composition 1 in the pores 2a of the filter medium 2, a filter medium 2 with a pore 2a diameter larger than the particle size of the edible oil deterioration inhibitor is preferred. If the diameter of the pores 2a of the filter medium 2 is smaller than the particle size of the edible oil deterioration inhibitor, it is difficult for the deterioration inhibitor composition 1 to adhere to the inner surface of the pores 2a of the filter medium 2.

[0020] An aggregate of multiple fibers has a three-dimensional structure in which multiple fibers are joined together by adhesive, heat bonding, or mechanical bonding, forming a porous structure with internal voids. The porosity, diameter of the pores 2a, and density of such a porous filter material 2 are indicators of how easily edible oil passes through (degree of clogging). The pores 2a are the holes through which the edible oil passes in the filter material 2. The porosity is the ratio of the volume of the void portion due to the pores 2a in the filter material 2. Furthermore, density is the mass of the filter material 2 divided by the volume of the filter material 2.

[0021] The porosity of filter media 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, preferably 35 μm or more. Furthermore, the density of filter media 2 is 0.33 g / cm³. 3 The following conditions are preferable: If the porosity, the diameter of the pores 2a, and the density are within the above numerical range, the pores 2a are less likely to become clogged even when the degradation-inhibiting composition 1 is applied to the filter material 2, so the pressure difference (pressure loss) of the edible oil before and after passing it through the edible oil degradation-inhibiting filter 10 is reduced (excellent initial filtration performance). Therefore, the pump that delivers the edible oil is less likely to be overloaded. In addition, pore clogging due to impurities such as fried food residue contained in the edible oil is less likely to occur, so the edible oil degradation-inhibiting filter 10 is less likely to become clogged prematurely. Furthermore, if the diameter of the pores 2a is within the above numerical range, the degradation-inhibiting composition 1 is more likely to adhere to the inner surface of the pores 2a of the filter material 2.

[0022] The thickness of the filter media 2 is not particularly limited, but it 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 media 2 is within the above numerical range, blockage of pores by impurities such as fried food residue contained in the cooking oil is less likely to occur, and the pressure difference of the cooking oil before and after passing it through the cooking oil deterioration suppression filter 10 is reduced. Thus, by using a filter material 2 having porosity, pore diameter 2a, density, and thickness within the above numerical range, it is possible to prevent the initial deterioration of filtration performance and premature clogging in the edible oil degradation suppression filter 10. The porosity and pore diameter 2a can be measured using a mercury porosimeter that utilizes the principle of mercury intrusion.

[0023] The edible oil degradation inhibitory filter 10 described above can be manufactured as follows, with reference to Figure 1. First, an edible oil degradation inhibitor and a binder are mixed to obtain a degradation inhibitory composition 1 (mixing step). Other additives may be added to the degradation inhibitory composition 1 as desired. Examples of other additives include foaming agents, heat stabilizers, plasticizers, antioxidants, and ultraviolet absorbers. If a foaming agent is added to the degradation inhibitory composition 1, the foaming of the foaming agent can form a porous structure in the degradation inhibitory composition 1 attached to the filter material 2. When the degradation inhibitory composition 1 is porous, it is possible to prevent premature clogging when the edible oil degradation inhibitory filter 10 is used to filter edible oil. Furthermore, if the amount of binder is too small, the edible oil degradation inhibitor is more likely to fall off, and if there is too much binder, the opportunity for contact between the edible oil degradation inhibitor and the filtered edible oil decreases, which may prevent the oxidative degradation inhibitor from being fully exerted.

[0024] Next, the degradation-inhibiting composition 1 is applied to the filter material 2 by a dropping method, a roll coater method, a dipping method, or a spray coating method (application step). In any of these methods, the degradation-inhibiting composition can also be used in liquid form, diluted to a predetermined concentration with a predetermined volatile or evaporative solvent. Through the application step, the degradation-inhibiting composition 1 adheres to at least one of the surface of the filter material 2 having pores 2a, which is the passage area for the edible oil to be filtered, and the inner surface of the pores 2a. The drop method involves dropping a liquid degradation-inhibiting composition 1 onto a filter medium 2, thereby allowing the edible oil degradation inhibitor to adhere to the filter medium 2 via a binder. The roll coater method involves applying the degradation-inhibiting composition 1 to the filter medium 2 using a rotating roll equipped with a liquid degradation-inhibiting composition 1 on its surface, thereby allowing the edible oil degradation inhibitor to adhere to the filter medium 2 via a binder. Furthermore, the immersion method involves immersing the filter material 2 in a liquid deterioration-inhibiting composition 1 and then removing it from the liquid deterioration-inhibiting composition 1, thereby allowing the edible oil deterioration inhibitor to adhere to the filter material 2 with a binder. The spray coating method involves spraying the liquid deterioration-inhibiting composition 1 onto the filter material 2, thereby allowing the edible oil deterioration inhibitor to adhere to the filter material 2 with a binder.

[0025] Since the degradation-inhibiting composition 1 is attached to the filter material 2 by a dropping method, roll coater method, immersion method, or spray coating method, the attachment location and amount of the degradation-inhibiting composition 1 can be easily controlled. Therefore, an edible oil degradation-inhibiting filter 10 that has excellent oxidative degradation-inhibiting performance, good filterability, and is less prone to clogging can be easily manufactured. The attachment process may be repeated multiple times to laminate multiple layers of the degradation-inhibiting composition 1 onto the filter material 2.

[0026] The edible oil degradation suppression filter 10 of this embodiment, which has the excellent performance described above, can be used for filtering and suppressing oxidative degradation of edible oil. Below, a method for filtering and suppressing oxidative degradation of used edible oil using the edible oil degradation suppression filter 10 will be described with reference to Figure 2.

[0027] The processing device for filtering and suppressing oxidative degradation of edible oil 20 that has been oxidized and degraded after being used in fryers for frying deep-fried foods comprises an oil tank 21 for storing the edible oil 20, an annular pipe 22 through which the edible oil 20 flows, a pump 24 for supplying the edible oil 20, and a processing unit 23 equipped with an edible oil degradation suppression filter 10 (not shown in Figure 2) for filtering and suppressing oxidative degradation of the edible oil 20.

[0028] More specifically, the oil tank 21, pump 24, and processing unit 23 are connected in series by an annular pipe 22. The edible oil 20 in the oil tank 21 is pumped through the pipe 22 by the pump 24, filtered and oxidative degradation is suppressed in the processing unit 23, and then returned to the oil tank 21. Used edible oil 20 contains impurities such as fried food residue and is also oxidatively degraded. However, by passing through the edible oil degradation suppression filter 10 in the processing unit 23, impurities such as fried food residue are filtered out, and the oxidative degradation of the edible oil 20 is suppressed, slowing down the oxidation rate.

[0029] As described above, by processing the edible oil 20 while circulating it, the edible oil 20 used for cooking can be processed continuously. Furthermore, for example, by connecting a piping system 22 containing a pump 24 and a processing unit 23 to the oil tank of a fryer used for frying, the edible oil 20 being used for cooking can be processed in parallel with the cooking process. If the oxidative degradation suppression performance of the edible oil degradation suppression filter 10 deteriorates or is lost, or if its filtration performance deteriorates or it becomes clogged and stops allowing liquid to pass through, the edible oil degradation suppression filter 10 in the processing unit 23 is replaced with a new one. The edible oil degradation suppression filter 10 does not use any powders such as filter aids, making it easy to handle. Furthermore, a standard frying residue collection filter or the like can be installed in front of or behind the edible oil degradation suppression filter 10.

[0030] Here, we will describe the preferred form of the edible oil degradation inhibiting composition. The edible oil degradation inhibiting composition may be used after dilution in the adhesion process. However, if the binder contained in the edible oil degradation inhibiting composition dissolves in the edible oil, it will no longer be able to perform its function as a binder. Therefore, it is preferable that the binder has low solubility in edible oil but is soluble in the dilution solvent used in the adhesion process and has no adverse effects on the human body. In light of this, it is preferable to use a substance that has almost no solubility in edible oil but is soluble in alcohol-based substances as the binder. Specifically, it is preferable to use shellac resin, which can be called 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) as the dilution solvent, as it has little adverse effects on the human body and hardly remains after volatilization and evaporation. [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] The kinematic viscosity at 40°C is 35 mm². 2 Each sample was prepared by adding 10% by mass of the following edible oil degradation inhibitors to rapeseed oil (Nisshin Canola Oil, manufactured by Nisshin Oillio Group Ltd.) at a temperature of approximately 1 / s: calcium alginate (KIMICA CAW-80: No. 1), trimagnesium phosphate (Yoneyama Chemical Industry Co., Ltd. Trimagnesium Phosphate: No. 2), calcium silicate (Tomita Pharmaceutical Co., Ltd. Briscol CAS-30S: No. 3), and magnesium oxide (Tomita Pharmaceutical Co., Ltd. Food Additive Magnesium Oxide (Heavy): No. 4). In addition, a sample of additive-free edible oil (No. 5) was prepared for comparison.

[0033] Next, each sample was heated at 160°C for 50 hours in an air atmosphere, and then the acid value (KOH mg / g) and kinematic viscosity (mm²) at 40°C were measured. 2The acid value ( / s) was measured. The results are shown in Table 1. The acid value was measured by potentiometric titration (neutralization point: pH 12) in accordance with JIS K2501:2003.

[0034] [Table 1]

[0035] As shown in the measurement results in Table 1, a comparison between Test No. 1 (Example) and Test No. 5 (Comparative Example), and a comparison between Test No. 2 (Example) and Test No. 5 (Comparative Example), revealed that calcium alginate (No. 1) and trimagnesium phosphate (No. 2) have an effect of suppressing the increase in kinematic viscosity as edible oil degradation inhibitors.

[0036] Furthermore, a comparison between Test No. 4, which is an example, and Test No. 5, which is a comparative example, revealed that magnesium oxide in No. 4 has an inhibitory effect on oxidative degradation as an edible oil degradation inhibitor. Furthermore, a comparison between Example Test No. 3 and Comparative Example Test No. 5 revealed that calcium silicate in No. 3 possesses both an oxidative degradation inhibitory effect and an effect of suppressing the increase in kinematic viscosity as an edible oil degradation inhibitor. [Explanation of symbols]

[0037] 1 Deterioration inhibiting composition 2 Filter media 2a Pores 10. Edible oil degradation suppression filter 20 Edible oil 21 Oil tank 22 Piping 23 Processing Unit 24 pumps

Claims

1. A deterioration-inhibiting composition containing an edible oil deterioration inhibitor and a binder, and a filter material having fine pores, The degradation-inhibiting composition is adhered to at least one of the surface of the filter material and the inner surface of the pores by the binder. A method for producing an edible oil degradation inhibitor filter, wherein the edible oil degradation inhibitor contains trimagnesium phosphate, A method for manufacturing an edible oil degradation inhibitory filter, comprising an adhesion step of adhering the degradation inhibitory composition to at least one of the surface of the filter material and the inner surface of the pores by a dropping method, a roll coater method, a dipping method, or a spray coating method.

2. A deterioration-inhibiting composition containing an edible oil deterioration inhibitor and a binder, and a filter material having fine pores, The degradation-inhibiting composition is adhered to at least one of the surface of the filter material and the inner surface of the pores by the binder. A method for producing an edible oil degradation inhibitor filter, wherein the edible oil degradation inhibitor comprises trimagnesium phosphate and an oxide, A method for manufacturing an edible oil degradation inhibitory filter, comprising an adhesion step of adhering the degradation inhibitory composition to at least one of the surface of the filter material and the inner surface of the pores by a dropping method, a roll coater method, a dipping method, or a spray coating method.

3. The method for producing an edible oil deterioration suppression filter according to claim 1 or 2, wherein the binder is shellac resin.

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