JP4176303B2 - Method for producing food using catalyst and edible oil treating agent - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing foods using edible oils. More specifically, by treating edible oils using a catalyst, deterioration of raw materials and edible oils or an increase in undesirable components can be suppressed, and the finish of the product can be improved. It is related with the manufacturing method of the foodstuff made preferable, and the edible oil processing agent used for such a method.
[0002]
[Prior art]
One method of cooking foods or their ingredients is to fry them using cooking oil. As the edible oil, the oil contained in the raw material may be used. In recent years, “fried food” is indispensable in the food culture of our country, and cooking and manufacturing of foods using cooking oil are frequent in the food service industry such as fast food and family restaurants. However, the conventional method is limited to the chemical and / or physical properties of the oil used or the oil content, and does not achieve a favorable texture, and the oil deteriorates during cooking and production, producing a strange odor. Or the food to be cooked darkens or the oil stickiness increases. There are also various problems such as an increase in undesirable components.
[0003]
To give a concrete example, when cooking and manufacturing foods using cooking oil such as tempura and fried foods, the oil viscosity is high, so the drainage from the cooked food is bad, the cooked food gets steamed, Moisture from the material to be cooked remains in the oil, causing the oil to hydrolyze and deteriorate, or a large amount of deteriorated oil adheres, degrading the quality of dishes and products. When the oil deteriorates, the viscosity further increases, and the odor, dirt, and stickiness of the deteriorated oil increase, and the quality of the food / product is reduced at an accelerated rate.
[0004]
In order to solve these problems, in the prior art, ceramics produced by a special manufacturing method (see Japanese Patent Application Laid-Open No. 61-234742) are used to prevent oxidation of edible oils by their ion exchange capacity, adsorption capacity, etc. Products that extend the service life are sold (Oil Support, manufactured by Oriental Chemical Industry Co., Ltd.). In addition, a method of introducing an inert gas such as nitrogen gas into edible oil and applying a high voltage to prevent the edible oil from deteriorating (see JP-A-12-014318), or tourmaline in a porous SUS container (Electric stone) or a method of cooking using edible fats and oils for frying in an oil pan or oil tank containing tourmaline-containing ceramics (see JP-A-11-346652) has been reported.
[0005]
However, according to these methods, although some effects can be expected, such as preventing the oxidation of edible oil, impurities contained in edible oil and raw materials, impurities generated during cooking, etc. are efficiently removed. Many problems still need to be solved regarding the deterioration of the oil and the improvement of the flavor of the food.
[0006]
In addition, when oil is changed frequently in order to improve the quality problems of such foods, not only costs are incurred, but a large amount of deteriorated oil is released as industrial waste. The problem of environmental pollution caused by waste has become particularly serious in recent years. For example, as a result of burning and processing waste oil in a waste treatment facility, the generation of greenhouse gases such as carbon dioxide and methane has become a problem.
[0007]
On the other hand, titanium oxide having a photocatalytic function is known to have antibacterial, deodorant, and antifouling performances under light irradiation, and for the application of such a catalyst to food production, it has titanium oxide particles. A method for preserving food with a food tray (see JP 2000-229618 A) has been reported.
[0008]
However, these methods require irradiation with light in order to exert their catalytic functions, and there has been no report that they have been used effectively in cooking and production of foods using oil. There was no way to solve this problem enough.
[0009]
[Problems to be solved by the invention]
Therefore, the present invention, when producing food using edible oil, suppresses the deterioration of edible oil and undesired components that occur during the process of cooking and production, and / or the color, taste, fragrance of dishes, products, It is an object of the present invention to provide a method for producing a food product that favors a finish such as texture, and an edible oil treatment agent that can be used in such a method.
[0010]
In addition, another object is to suppress the generation of waste oil that is a source of harmful gas as industrial waste by preventing deterioration of edible oil used for cooking fried foods.
[0011]
[Means for Solving the Problems]
As a result of diligent investigations on the above problems, the present inventors have found a titanium catalyst component containing titanium or a titanium alloy, an oxide thereof, or a mixture thereof on the surface of a support made of metal, ceramics, or a mixture thereof. Cooking foods with edible oils treated with the supported catalyst suppresses the deterioration of the oil and the increase in undesirable components, and further improves the finish of the product in color, taste, aroma, texture, etc. As a result, the present invention has been completed.
[0012]
That is, the present invention treats edible oil with a catalyst in which a titanium catalyst component containing titanium or a titanium alloy, an oxide thereof, or a mixture thereof is supported on the surface of a carrier made of metal, ceramics, or a mixture thereof. It is the manufacturing method of the foodstuff characterized by doing.
[0013]
The foods to be cooked include fried foods made from various ingredients, and tempura, kakiage, fries, cutlets, croquettes, donuts, croutons, potato chips, etc. can all have a crisp texture and finish with a solid texture. . The reason for this is thought to be that heat transfer is improved, moisture is better removed from the object to be cooked, and the adhesion of oil is reduced as the viscosity of the oil decreases. Moreover, even when cooking is repeated, there is almost no off-flavor, darkening, or stickiness of oil. This reduces moisture from the food being cooked in the frying oil, so that deterioration of the oil due to hydrolysis is suppressed, and further, the deterioration of the oil is improved by the reduction action of the catalyst, and is not preferable due to the oxidation action. This is probably because the components are decomposed and removed.
[0014]
Treatment of edible oil with a catalyst is performed by immersing the catalyst in edible oil. Although the catalyst can be taken out and cooked after immersion, cooking oil can be cooked by heating the cooking oil while the catalyst is immersed.
[0015]
As the catalyst, the titanium catalyst component is preferably present on the surface of the support as a coating layer composed of a single layer or a multiparticulate layer. In particular, it is possible to suitably use a product in which a titanium powder is sprayed onto a porcelain ball at a high speed and a titanium coating is formed on the surface thereof. In this case, the temperature rises locally on the surface of the porcelain ball with which the titanium powder collides, and the titanium in the titanium powder is activated and adsorbed on the surface of the porcelain ball and diffuses. It is considered that an oxidation reaction has occurred and is at least partially oxidized.
[0016]
Regarding the photocatalytic reaction of titanium oxide, which has been known so far, the surface of titanium oxide is activated by ultraviolet rays irradiated from sunlight or fluorescent lamps to generate superoxide anions and hydroxyl radicals, which oxidize and decompose organic compounds. Surprisingly, it has been found that the catalytic action of the present invention exhibits an excellent catalytic function even without such light irradiation.
[0017]
Moreover, this invention provides the edible oil processing agent characterized by carrying | supporting the titanium catalyst component which can be used for such a method. Therefore, in the present invention, “catalyst” means a titanium catalyst component comprising titanium or its oxide existing on the surface of the carrier, and “edible oil treating agent” includes such a catalyst and carrier. Say.
[0018]
DETAILED DESCRIPTION OF THE INVENTION
The edible oil treating agent used in the method of the present invention is made of a material that can be used as tableware or cooking utensils, for example, titanium or a titanium alloy, or an oxide thereof on the surface of a carrier made of metal, ceramics, or a mixture thereof. Can be used alone or supported with other metals and ceramics if necessary, and more preferably those having these titanium catalyst components attached as a coating layer to form a titanium film. The film only needs to be formed to such an extent that the color of titanium can be discriminated, and any film formed by any film forming method such as electrical, chemical, or physical can be used.
[0019]
Preferably, the edible oil treating agent is produced by depositing the titanium catalyst component as a coating layer on a ceramic material carrier such as alumina or porcelain to form a titanium coating. The carrier may have any shape, and may be a fryer part used for cooking. However, in order to increase the surface area of the catalyst layer, a spherical ceramic ball surface coated with a titanium catalyst layer is preferable. . A porcelain ball having a diameter of 1 to 50 mm can be used, but a substantially spherical ball having a diameter of preferably 2 to 20 mm, more preferably 4 to 10 mm can be used.
[0020]
As the coating method, a sol-gel method in which an organic titanium sol such as titanium alkoxide or titanium chelate is sprayed on the surface of the carrier to form a dried gel and heated to 500 ° C. or more to form a titania film. Various methods such as a binder method in which titanium particles are fixed to the surface of the carrier with a binder such as silica or silicon can be used. Preferably, titanium powder is sprayed on the surface of the carrier by spraying titanium powder at a high speed. Any method of depositing a film can be used. As a method of spraying titanium powder at high speed, thermal spraying is performed by melting titanium powder using a heat source and spraying it into liquid particles (thermal spraying), or high-pressure liquid jet method spraying by high-speed and high-speed liquid jet. Alternatively, it can be performed by a blasting method or the like in which particles of several mm to several μm are ejected. When a titanium film is formed by blasting, the powder made of titanium or titanium alloy has an average particle size of 20 to 800 μm, preferably 30 to 300 μm, and the shape may be any shape, but preferably spherical or A polygonal shape can be used. The injection speed can be preferably 80 m / sec or more, or an injection pressure of 0.29 MPa or more. Titanium has a lower density than other metals, and its thermal conductivity is relatively low. Therefore, when it collides with the surface of the carrier at a high speed, the temperature rises locally. It is considered that the titanium particles are heated on the surface of the carrier, diffused and adsorbed, and further reacted with oxygen in the atmosphere to be at least partially oxidized to form a titania film.
[0021]
Edible oils for fried foods to which the method of the present invention can be applied include palm oil, palm oil, cacao oil, safflower oil, rice bran oil, olive oil, peanut oil, rice oil, soybean oil, corn oil, safflower oil, cottonseed oil, Vegetable oils such as rapeseed oil, sesame oil and sunflower oil can be used. The same applies to animal oils such as cocoon oil, cocoon oil, cocoon oil, whale oil, shark liver oil, pig oil, and beef tallow. These vegetable oils and animal oils may be either unrefined products or those that have already been refined, and these may be used alone or in combinations of two or more.
[0022]
The edible oil treatment agent used in the method of the present invention may be prepared by immersing the edible oil in the edible oil for 1 hour or more, preferably 12 hours or more, and then taking out the treatment agent and heating the remaining oil for cooking. it can. Further, cooking can be performed while the treatment agent is immersed. When cooking with the treatment agent immersed, when cooking using a fryer heated from the bottom of the oil tank, preferably the bottom of the oil tank is a type with a heat pipe or heater in the oil tank. What is necessary is just to heat a fryer, arrange | positioning the said processing agent on a heat pipe or a heater, and putting in the oil tank. The heating temperature can be set to an optimum temperature depending on the food to be cooked, the type of oil, and the cooking method, but it can be used within the range of 60 to 240 ° C, and preferably 130 to 200 ° C. .
[0023]
The edible oil treating agent of the present invention can be used after being formed into various shapes and then filled into a certain container. For example, in the case of using the surface of the porcelain ball with a titanium catalyst component attached as a coating, a predetermined amount of a spherical treatment agent can be filled into a container having a certain shape. The shape of the container may be any of a cylindrical shape and a rectangular parallelepiped shape, but the inner catalyst can be in contact with the outer edible oil and has a certain size so that it does not jump out of the container and adhere to the food. It is desirable to have a void. The amount of such a treatment agent can be appropriately selected and used depending on the cooking method or the like. However, when the spherical porcelain ball is used, it is usually 100 to 1000 g per 18 L of cooking oil. It is sufficient to use about a treatment agent. The period during which such a treatment agent can be used varies depending on the cooking method and cooking time, but the catalytic effect is maintained even if it is continuously used for at least one month, and it can be used continuously for a long period of time. Conceivable.
[0024]
As cooking or food materials to be cooked, meat, seafood, vegetables, cereals (including seeds and beans), mushrooms, algae, confectionery, egg yolk, potatoes and starches, milk, fruits, etc. may be used. It can be used to produce various foods such as seafood tempura, potato tempura, fried oysters, fries, cutlets, croquettes, donuts, croutons and potato chips.
[0025]
Specific examples will be given below and will be described including the effects of the present invention. However, the examples are only examples of the cooking / manufacturing method of the present invention including the edible oil treating agent used, and do not limit the scope of the present invention.
[0026]
【Example】
(Example)
An edible oil treating agent was prepared by injecting 100 mesh titanium powder onto a porcelain ball having a diameter of 5 to 7.5 mm at a high speed and forming a titanium film on the surface of the porcelain ball. The composition of the porcelain balls is 71% for SiO _{2 and} 24% for Al ₂ O ₃ , and also contains trace amounts of Fe ₂ O ₃ , TiO ₂ , CaO, MgO, K ₂ O, and Na ₂ O. This composition was formed into a ball and fired. The blasting device used when spraying abrasives onto the workpiece by high-pressure air to deburr the metal product or finish the finish. However, the abrasive was replaced with titanium powder, and the spray nozzle was changed to a small diameter and long one so that the titanium powder could be sprayed at high speed. The injection pressure is 0.55 to 0.75 MPa, the injection nozzle diameter is 8.5 mm, the injection nozzle length is 64 mm, and about 6 kg of porcelain balls are placed in a stainless steel basket at a distance of 100 to 150 mm from the injection nozzle while rotating. Titanium powder was sprayed for 20-30 minutes to form a coating.
[0027]
The edible oil treating agent was placed in a case made of a stainless punched sheet having dimensions of 25 cm × 9 cm × 1.4 cm, and about 330 g per case was used so that the required number of sheets could be used according to the purpose of use. This stainless steel case has long holes of 3 cm on each surface at a predetermined interval and pitch so that the internal treatment agent can come into contact with the liquid when immersed in the liquid and the treatment agent does not jump out. I opened it.
[0028]
The fryer used was for business purposes, and used an oil amount of 18 L, heated in the middle of the oil tank with gas. Since the fryer had three heat pipes for heating in parallel in the middle of the oil tank, three edible oil treatment agents placed in the stainless steel case were installed on the heat pipe. Deep-fried oil is soybean oil, and it is continuously heated at 170 ° C for 6 hours a week for 12 hours and 30 minutes per day using ingredients such as eggplant, fried chicken, and pork cutlet. It was carried out for about 40 minutes for 2 weeks continuously. During the run, the treatment was left immersed in the oil.
[0029]
(Comparative example)
Cooking was performed under the same conditions as in the example except that the edible oil treatment agent was not immersed in the oil using the same oil and apparatus as in the example. After one week, the oil was darkened and increased in viscosity, and when it was warmed up, oil smoke came out and a bad smell started to appear, so cooking with the same oil could not be continued.
[0030]
(Evaluation results)
As a result of cooking at a restaurant that provides fried foods by the method of the above example, when the fried food is put in oil, a lot of fine bubbles appear, the frying time is somewhat faster, the taste of the material is increased and the finish is crisp (The same evaluation was obtained from everyone who cooked various foods using edible oil treatment agents at three other restaurants in the same way.) The cooking oil used in the examples was 1 week. At the time, there was no off-flavor, the color was beautiful, and the viscosity was unchanged from the beginning of use. At the end of 2 weeks, which is twice as long as the method of the comparative example, the color was slightly brownish, but there was no off-flavor and the viscosity was unchanged from the beginning of use. However, the finish was also beautiful in color, and it was evaluated that there was no difference from the beginning of use, including smell, taste and texture. The acid value of the oil used for 2 weeks by the method described in the examples was about 1.5, and it was possible to continue using the oil. However, in the method of the comparative example, the acid value was already 1 week later. Was 3 or more and could not be used continuously for food hygiene. The acid value of the oil before heating was almost zero.
[0031]
【The invention's effect】
According to the method for producing fried food of the present invention, the cooking oil for cooking can be reduced in viscosity, heat can be transmitted better, and moisture can be removed from the fried food. It also reduces the amount of water remaining in the oil, suppresses the deterioration of the oil due to hydrolysis (odour, viscosity increase, oxidation, etc.), decomposes dirt, reduces the oil, and enables long-term use. As a result, the oil lasts more than twice as long as the conventional one, and the amount of industrial waste generated can be greatly reduced.

Claims (4)

Injecting titanium powder onto porcelain balls at high speed and immersing the catalyst with the titanium film attached to the surface thereof in cooking oil; and
Cooking the fried food using the cooking oil treated with the catalyst,
A method for producing a food comprising The fried food, tempura, kakiage, fly, cutlets, croquettes, donuts, The method of claim 1, wherein either croutons or potato chips. The method according to claim 1 or 2, wherein titanium in the catalyst component is at least partially oxidized. An edible oil treating agent comprising a titanium catalyst component formed by coating blasting titanium powder onto a porcelain ball at a high speed .