Component for suppressing cooking oil degradation and method for use thereof

Abstract

Provided is a component for suppressing cooking oil degradation that does not comprise a special device such as a fryer having a cycle filtration mechanism and thus does not require exchange of filter papers or filters, does not require collection of solid matters produced in cooling oil such as bits of deep-fried batter and reduces the number of production processes. A component (10) for suppressing cooking oil degradation comprises: a degradation suppressing agent (1) containing at least one of an oxide and a hydroxide; and a fiber substrate for carrying the degradation suppressing agent (1), and is immersed in cooking oil when used.

Description

Cooking oil deterioration suppression component and method of use thereof

[0001] The present invention relates to an edible oil deterioration suppressing member for suppressing oxidative deterioration of edible oil, and a method for using the same.

[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, deteriorating the taste, odor, and appearance of the food. Furthermore, oxidatively deteriorated oils increase in viscosity and become less easy to drain, so edible oils that have oxidized to a level exceeding a specified standard are discarded. Therefore, from the perspective of protecting the global environment, it is desirable to slow the oxidative deterioration of edible oils as much as possible and reduce the number of times edible oil is discarded. Furthermore, reducing the number of times edible oil is discarded also has the advantage of reducing the number of times deep-frying equipment (fryer) used for deep-frying needs to be cleaned, thereby reducing the amount of water used for cleaning.

[0003] It is known to use, for example, a fryer equipped with a circulation filtration mechanism to prevent deterioration of cooking oil. However, since the filter paper, filters, filter aids, etc. attached to the fryer must be replaced, and maintenance work is time-consuming, Patent Document 1 proposes storing an anti-deterioration agent for cooking oil in a mesh-like stainless steel container and submerging it in cooking oil.

[0004] Japanese Patent Application Publication No. 2000-63881

[0005] However, the deterioration inhibitor described in Patent Document 1 is obtained by mixing calcium-containing compound powder with the main component, bakuhanseki powder, forming it into the required shape and size using an organic binder, and then firing it, which requires many manufacturing steps and also emits a lot of carbon dioxide due to the high temperature firing.

[0006] In addition, because it is a baked product (solid), it is not possible to collect solid matter that occurs in the cooking oil, such as fried debris, and so a separate step is required, such as scooping up the fried debris using a net.When deep-frying food, the cooking oil is very hot, so the task of scooping up the fried debris can be dangerous.

[0007] Therefore, the present invention aims to provide an edible oil deterioration suppression member that does not require the use of special equipment such as a fryer device equipped with a circulation filtration mechanism, therefore eliminating the need for filter paper or filter replacement work, and further eliminating the need for the collection work of solid matter generated in edible oil such as fried food residue, and requiring fewer manufacturing steps.

[0008] The above object of the present invention is achieved by the following configuration [1] relating to an edible oil deterioration-inhibiting member.

[0009] [1] A cooking oil deterioration inhibitor comprising: a deterioration inhibitor comprising at least one of an oxide and a hydroxide; and a fiber substrate for supporting the deterioration inhibitor.

[0010] Furthermore, preferred embodiments of the edible oil degradation inhibitor of the present invention relate to the following [2] to [4]. [2] The edible oil degradation inhibitor of [1], wherein the fiber substrate includes beaten fibers. [3] The edible oil degradation inhibitor of [2], wherein the fibers are natural fibers. [4] The edible oil degradation inhibitor of any one of [1] to [3], wherein the amount of the degradation inhibitor is 0.003 to 10 g per 100 g of edible oil.

[0011] The above object of the present invention can be achieved by the following configuration [5] relating to a method of using an edible oil deterioration-inhibiting member.

[0012] [5] A method for using the edible oil deterioration-inhibiting member according to any one of [1] to [4], characterized in that the edible oil deterioration-inhibiting member is used by immersing it in edible oil.

[0013] Furthermore, a preferred embodiment of the present invention relating to a method for using the edible oil deterioration-inhibiting member relates to the following [6].

[0014] [6] A method for using the edible oil deterioration inhibitor according to [5], wherein the edible oil deterioration inhibitor is attached to at least one of the bottom and side surfaces of a fryer basket.

[0015] The cooking oil deterioration-inhibiting member of the present invention can achieve deterioration-inhibiting effects simply by immersing it in cooking oil, eliminating the need for special equipment such as a fryer equipped with a circulation filtration mechanism and eliminating the need to replace the filter material.

[0016] In addition, the deterioration inhibitor is an oxide or hydroxide, and since only a small number of materials, including the fiber substrate, are required, the amount of deterioration inhibitor used is small, making it inexpensive. Moreover, by using beaten fibers for the fiber substrate, the retention of the deterioration inhibitor is improved and there is no problem with powder falling off. Furthermore, using natural fibers for the fiber substrate is environmentally friendly.

[0017] The manufacturing method is also simple, requiring only mixing the deterioration inhibitor with the fibers, dehydrating the mixture, and then drying.

[0018] Fig. 1(a) is a diagram showing the entire edible oil degradation-inhibiting member of the present invention, and Fig. 1(b) is a schematic diagram showing an enlarged cross section of a part of the edible oil degradation-inhibiting member of the present invention. Fig. 2 is a schematic diagram showing an example of a method of using the edible oil degradation-inhibiting member of the present invention.

[0019] Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. Note that the present invention is not limited to the embodiments described below, and can be implemented with any modifications within the scope of the gist of the present invention.

[0020] [Edible Oil Deterioration Inhibitory Member] The edible oil deterioration inhibitor 10 according to this embodiment includes a deterioration inhibitor 1 and a fiber substrate for supporting the deterioration inhibitor 1. FIG. 1( a) is a diagram showing the entire edible oil deterioration inhibitor 10 of the present invention, and FIG. 1( b) is a schematic diagram showing an enlarged cross section of a portion of the edible oil deterioration inhibitor 10 of the present invention. As shown in FIG. 1( b), the deterioration inhibitor 1 is a powder and is held in the fibers 2 of the fiber substrate and in the fuzzed portions 2b of the fibers 2, with a portion exposed and held on the surface of the fiber substrate. Furthermore, edible oil penetrates and flows through the gaps 2a between the fibers 2 and the fuzzed portions 2b. The deterioration inhibitor and fiber substrate that can be used in the edible oil deterioration inhibitor 10 according to this embodiment are described in detail below.

[0021] (Deterioration Inhibitor) The deterioration inhibitor 1 acts to inhibit deterioration of edible oil by coming into contact with the edible oil, and can be selected from carbonates such as calcium carbonate and magnesium carbonate, silicates such as calcium silicate and magnesium silicate, tartrates such as potassium hydrogen tartrate, oxides such as magnesium oxide, calcium oxide, and aluminum oxide, hydroxides such as magnesium hydroxide and calcium hydroxide, alginates such as calcium alginate, phosphates such as trimagnesium phosphate, etc., which may be used alone or in combination. Among these, oxides, hydroxides, and tartrates are preferred.

[0022] As shown in the manufacturing method described below, the deterioration inhibitor 1 is mixed with the fibers 2 in a solvent to form a suspension, and this suspension is dehydrated and dried to produce the cooking oil deterioration inhibitor 10. If water is used as the solvent for environmental reasons, the oxide reacts with water to synthesize a hydroxide, which exists as the hydroxide in the cooking oil deterioration inhibitor 10. For example, calcium oxide reacts with water to form calcium hydroxide.

[0023] (Fiber substrate) The fiber substrate is a fibrous member for supporting the deterioration inhibitor 1, and retains the deterioration inhibitor 1 on the surface or between the fibers. Therefore, to increase the retention of the deterioration inhibitor 1, it is preferable to use beaten fibers 2. Beating causes fluffing, forming a trunk portion and branch portions branching from the trunk portion. The branch portions are thinner than the trunk portion, and in the manufacturing process described below, the branch portions become entangled with the deterioration inhibitor 1 in the liquid, thereby firmly retaining the deterioration inhibitor. This prevents the deterioration inhibitor from falling off and contaminating the edible oil during use. To achieve a sufficient retention effect of the deterioration inhibitor, the diameter of the branch portions is preferably 50% or less of the diameter of the trunk portion, more preferably 40% or less, and even more preferably 30% or less.

[0024] The term "beaten fibers" includes defibrated fibers.

[0025] Furthermore, the fiber substrate is flexible and floats in the cooking oil, so it can entangle solid matter generated in the cooking oil, such as fried food debris, and can reduce the need for separate work such as scooping up the fried food debris using a net.

[0026] It is preferable to use natural fibers as the fiber 2. Natural fibers have good fluffing properties and are also preferable from the viewpoint of environmental conservation. The type of natural fiber is not particularly limited, and examples thereof include wood pulp, cotton, wool fiber, hemp, silk, etc.

[0027] Although it is preferable to use natural fibers alone as the fiber 2, they can also be used in combination with other fibers such as artificial fibers, synthetic resin fibers, metal fibers, glass fibers, carbon fibers, etc. However, when using a mixture, it is preferable that natural fibers are the main component. The term "main component" refers to a state in which the amount of natural fibers is more than 50% by mass, preferably more than 60% by mass, and more preferably more than 70% by mass, of the total mass of the fibers.

[0028] As other fibers, artificial fibers and synthetic resin fibers are preferred. Examples of recycled fibers include rayon. Examples of synthetic resin fibers include polyester resin fibers, polyolefin resin fibers (e.g., polyethylene fibers and polypropylene fibers), polyamide resin fibers (e.g., polyamide 66 fibers), vinyl resin fibers, acrylic resin fibers, and polyurethane resin fibers.

[0029] The average fiber length and average fiber diameter of these fibers are not particularly limited, but fibers having an average fiber length of 0.1 to 15 mm and an average fiber diameter of 0.005 to 0.1 mm are preferably used.

[0030] The amount of deterioration inhibitor 1 is preferably 0.003 to 10 g, and more preferably 0.003 to 2 g, per 100 g of edible oil used. When the amount of deterioration inhibitor 1 is 0.003 g or more, the effect of inhibiting deterioration of the edible oil can be obtained. Furthermore, when the amount of deterioration inhibitor 1 is 2 g or less, the effect of preventing the deterioration inhibitor 1 from falling off can be obtained. By using a small amount of deterioration inhibitor 1, raw material costs can also be reduced. As shown in the examples below, the amount of deterioration inhibitor of 0.001 to 0.25 g per 30 g of edible oil (i.e., 0.0033 g (approximately 0.003) to 0.825 g per 100 g of edible oil) is particularly effective in inhibiting oxidative deterioration of the edible oil.

[0031] The amount of deterioration inhibitor 1 can be calculated, for example, by washing the cooking oil deterioration inhibitor member 10 with a liquid that dissolves the deterioration inhibitor 1 but does not dissolve the fibers 2, dissolving and removing the deterioration inhibitor 1 present on the surface and inside of the fibers 2, drying the fibers 2, and measuring the mass difference. The mass of the deterioration inhibitor 1 can also be calculated by washing the cooking oil deterioration inhibitor member 10 with a liquid that dissolves the fibers 2 but does not dissolve the deterioration inhibitor 1, dissolving and removing the fibers 2, drying the deterioration inhibitor 1, and measuring the mass difference. Furthermore, the amount of deterioration inhibitor 1 can also be calculated by burning the cooking oil deterioration inhibitor member 10 to burn off the fibers 2 and measuring the ash content.

[0032] (Other Components) In addition to the degradation inhibitor 1 and the fiber substrate, the edible oil degradation inhibitor 10 may contain other components as needed. For example, an adsorbent having decolorizing and deodorizing effects may be used. The adsorbent is preferably at least one selected from silicon dioxide, natural clay, artificial synthetic clay, and activated carbon. Calcium chloride may also be contained. This calcium chloride may be added as an auxiliary agent for chemically reacting calcium chloride with an alkaline aqueous solution to obtain calcium hydroxide, which is a degradation inhibitor.

[0033] [Method for manufacturing the cooking oil deterioration inhibitor] To manufacture the cooking oil deterioration inhibitor 10, first, (1) fibers 2, preferably beaten fibers 2, (2) deterioration inhibitor 1, and (3) an adsorbent or the like, as necessary, are added to water and mixed to obtain an aqueous suspension.

[0034] To obtain the beaten fibers 2, there is a method in which, when obtaining the aqueous suspension, the fibers 2 are put into water together with the above-mentioned components (2) and (3), and then beaten using a beater such as a refiner or beater, or a mixer / disperser such as a dissolver or homomixer. Such a beating treatment can fluff the fibers 2 and can also uniformly disperse the fibers 2 in the aqueous suspension.

[0035] The aqueous suspension may also contain a paper strength agent, a retention aid, a pH adjuster, a fixing agent, etc. The amounts of these added are not particularly limited as long as they do not affect the human body.

[0036] The aqueous suspension is then drained and dried to obtain the edible oil degradation inhibiting member 10 having the degradation inhibitor 1 held on the surface of the fiber substrate or between the fibers. The drainage may be achieved by evaporating the water or by dehydration through filtration (papermaking).

[0037] According to this manufacturing method, the deterioration inhibitor 1 is held by the fibers 2 without using a binder or the like, which makes it possible to efficiently prevent deterioration of cooking oil and easily manufacture an edible oil deterioration inhibitor member 10 that prevents the deterioration inhibitor 1 from falling off. Furthermore, since the number of manufacturing steps is small, it is advantageous in terms of manufacturing costs.

[0038] [Method of Using the Cooking Oil Deterioration Inhibiting Member] The cooking oil deterioration inhibiting member 10 can be used by simply immersing it in cooking oil during deep-frying, or, as shown in Figure 2, the cooking oil deterioration inhibiting member 10 can be placed on the bottom surface of the fryer basket 30 of the fryer device 20. The fiber substrate of the cooking oil deterioration inhibiting member 10 can entangle solid matter generated from the ingredients contained in the fryer basket 30 during cooking, and when the fryer basket 30 is removed from the cooking oil, the fiber substrate of the cooking oil deterioration inhibiting member 10 can simultaneously scoop up fried food debris floating on the surface of the oil.

[0039] Furthermore, although not shown in the figures, the edible oil deterioration prevention member 10 may be attached to the side or both the bottom and side of the fryer basket 30 in addition to the bottom, which makes it more efficient for the above-mentioned fiber base material to entangle solid matter from food ingredients and to scoop up fried debris.

[0040] The present invention will be further clarified below by giving examples and comparative examples.

[0041] In the examples, natural fibers as a fiber substrate, calcium oxide as a degradation inhibitor, calcium chloride, a fixing agent, and other ingredients were added to water and thoroughly mixed to prepare an aqueous suspension, which was then filtered, dehydrated, and dried to produce a cooking oil degradation inhibitor. ２ The amount of deterioration inhibitor was determined by burning the cooking oil deterioration-inhibiting member to burn off the natural fibers (as well as calcium chloride, fixing agent, etc.) and weighing the ash content.

[0042] Example 1 The prepared edible oil deterioration-preventing member was cut into a square with a side length of 50 mm to prepare one test piece.

[0043] Example 2 Two edible oil deterioration-preventing members of Example 1 were prepared.

[0044] Example 3 The prepared edible oil deterioration-preventing member was cut into a square with a side length of 25 mm to prepare one test piece.

[0045] Example 4 The prepared edible oil deterioration-preventing member was cut into a square with a side length of 10 mm to prepare one test piece.

[0046] Example 5 The prepared edible oil deterioration-preventing member was cut into a square with a side length of 5 mm to prepare one test piece.

[0047] Example 6 The prepared edible oil degradation-preventing member was cut into a square with a side length of 25 mm to prepare one test piece, and one test piece of Example 3, for a total of two test pieces.

[0048] In this way, in Examples 1 to 6, the test specimens were edible oil deterioration-inhibiting members containing different amounts of deterioration inhibitor.

[0049] For comparison, the following was also prepared:

[0050] Comparative Example 1 A cooking oil degradation inhibiting member was fabricated using natural fibers and activated carbon as an adsorbent in the same manner as in Example 1. The fabricated cooking oil degradation inhibiting member was cut into a square with a side length of 50 mm to prepare one test piece.

[0051] Comparative Example 2 As a test sample, 0.3 g of calcium oxide powder was prepared.

[0052] Comparative Example 3 As a test sample, 0.3 g of potassium hydrogen tartrate powder was prepared.

[0053] <Oxidation Degradation Inhibition Test> Kinematic viscosity at 40°C is 35 mm ２ 30 g of rapeseed oil (Nissin Canola Oil, manufactured by The Nisshin Oillio Group, Ltd.) having a pH of about 1 / s was placed in a 75 mm diameter petri dish, and the test specimens of Examples 1 to 6 and Comparative Examples 1 to 3 were immersed in the petri dish. The petri dish with the test specimen immersed therein was then left in an air atmosphere at 160°C for 50 hours, and the post-heat oxidation degradation inhibitory performance was evaluated. The evaluation was performed based on the acid value of the edible oil, which was measured by potentiometric titration (end point: pH 12) in accordance with JIS K2501:2003.

[0054] Furthermore, for the purpose of comparison, a test was also carried out in which only edible oil was added as Comparative Example 4.

[0055] The results are shown in Table 1. The oxidation degradation suppression performance is shown as a relative value, with the acid value of Comparative Example 4 being set at 1.

[0056]

[0057] The measurement results of Examples 1 to 6 showed that an amount of deterioration inhibitor of 0.001 to 0.25 g per 30 g of edible oil was effective in inhibiting oxidative deterioration of edible oil. In other words, an amount of deterioration inhibitor of 0.0033 g (approximately 0.003) to 0.825 g per 100 g of edible oil was effective in inhibiting oxidative deterioration of edible oil.

[0058] Furthermore, a comparison with Comparative Example 1 shows that calcium oxide is effective as a deterioration inhibitor.

[0059] Furthermore, a comparison with Comparative Examples 2 and 3 indicates that it is effective to support the deterioration inhibitor on fibers rather than using it as a powder. Furthermore, since the deterioration inhibitor was used as a powder in Comparative Examples 2 and 3, it was determined that a filter was necessary because it would adhere to the fried food. This indicates that the deterioration inhibitor can be prevented from falling off the fibers and leaking into the oil, thereby maintaining the oxidative deterioration of the edible oil for a longer period of time. Therefore, in order to retain the deterioration inhibitor on the fiber substrate without it falling off, it can be said that the amount of deterioration inhibitor is preferably 0.25 g per 30 g of edible oil.

[0060] Furthermore, as for the method of use, the cooking oil deterioration prevention member can be used simply by immersing it in cooking oil, so there is no need to prepare a separate filter.

[0061] Although various embodiments have been described above, it goes without saying that the present invention is not limited to such examples. It is clear that a person skilled in the art can conceive of various modifications or alterations within the scope of the claims, and it is understood that these also naturally fall within the technical scope of the present invention. Furthermore, the components of the above embodiments may be combined in any manner as long as they do not deviate from the spirit of the invention.

[0062] This application is based on a Japanese patent application (Patent Application No. 2023-014036) filed on February 1, 2023, the contents of which are incorporated herein by reference.

[0063] REFERENCE SIGNS LIST 1 Deterioration inhibitor 2 Fiber 2a Gap 10 Edible oil deterioration inhibitor 20 Fryer device 30 Fryer basket

Claims

1. A deterioration inhibitor comprising at least one of an oxide and a hydroxide; A fiber substrate for supporting the deterioration inhibitor; Including, The deterioration inhibitor is contained in an amount of 0.003 to 2 g per 100 g of edible oil.

2. The edible oil deterioration inhibiting member according to claim 1 , wherein the fiber base material contains beaten fibers.

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

4. The edible oil deterioration inhibitor according to any one of claims 1 to 3 is used by immersing it in edible oil.

5. 5. The method for using the edible oil deterioration inhibiting member according to claim 4, wherein the edible oil deterioration inhibiting member is attached to at least one of a bottom surface and a side surface of a fryer basket.