JP5354709B2 - Fat reducing agent - Google Patents

Description

  The present invention relates to a reducing agent for fats and oils for preventing or suppressing deterioration of fats and oils (oils and fats) or for regenerating fats and oils.

As one of the dishes, there is a deep-fried food that fries food with hot oil in a tempura hot pot. Since deep-fried food uses a large amount of oil, it is often used repeatedly because it is wasteful if discarded after each cooking. However, if the same oil is used repeatedly (or for a long time), the oil deteriorates due to oxidation, emulsification with moisture, and the like, and the fried food loses its oiliness, texture, flavor, appearance (color), and the like. As a means for preventing such deterioration of the oil, the following Patent Document 1 is connected to an electron emission electrode encapsulated by an electrically insulating glass or resin with a high voltage AC electrostatic potential generated by a high voltage AC electrostatic potential generator, An edible oil antioxidant method is disclosed in which this is installed in oil to prevent oxidation of edible oil. Patent Document 2 discloses an edible oil in which a granular antioxidant mixed with natural zeolite and natural coral is stored in a storage container made of a metal net, and the storage container is suspended in the edible oil. A degradation prevention tool is disclosed.
Japanese Patent Application Laid-Open No. 9-100489 Registered Utility Model No. 3127064

  However, the technique described in Patent Document 1 has a disadvantage that the facility becomes large. Moreover, in the deterioration prevention tool of patent document 2, when putting a deterioration prevention tool into the oil of the fryer after use and leaving it to stand, and starting cooking the next day, this deterioration prevention tool is taken out and cooking oil is heated. For this reason, it takes time and effort to repeatedly insert and remove the deterioration prevention tool before and after cooking.

  The present invention focuses on the above points, and provides a reducing agent for fats and oils that can prevent, suppress, or regenerate the deterioration (oxidation, flavor reduction, etc.) of fats and oils without requiring extensive facilities and labor. Its purpose is to provide.

In order to achieve the above-mentioned object, the present invention is a fat and oil reducing agent that prevents, suppresses or regenerates fats and oils, and contains minerals obtained by refining and concentrating water and deep seawater , and phosphoric acid. And One of the major form is pre Symbol fat characterized in that it is a fat and oil consumption. One of the other forms is characterized by adding glycerin. The above and other objects, features and advantages of the present invention will become apparent from the following detailed description and the accompanying drawings.

According to the present invention, by adding a reducing agent for fats and oils containing minerals and phosphoric acid obtained by refining and concentrating water and deep seawater , oil deterioration can be prevented or suppressed, and further regenerated. .

  Hereinafter, the best mode for carrying out the present invention will be described in detail based on examples.

  In the present invention, (1) water, (2) mineral, and (3) acid are mixed. As the water, pure water, distilled water, tap water, or seawater is used. As the mineral, for example, those contained in deep sea water (ocean deep sea water) or rock salt are suitable. In addition, deep seawater is seawater which is generally distributed in a depth of 200 meters or less and has different physical and chemical characteristics from the surface layer. A mineral component is obtained by refine | purifying the said deep seawater by a well-known method, removing salt, and concentrating by a well-known method after that. The deep seawater refining concentrate is generally called a bittern and contains over 70 kinds of mineral components. When using rock salt, the mineral component is extracted by dissolving it in water and purifying and concentrating it in the same way as deep seawater. In addition, since deep seawater or its refinement | purification concentrate contains a water | moisture content, you may use this as said (1) water and (2) mineral. As said acid, when applying this invention to edible oil, the acid for food addition is used.

A specific example of preventing or suppressing the deterioration of edible oil used in fried foods is as follows. Purified concentrated solution of deep seawater is added to pure water or distilled water, and liquid phosphorus is added as an acid for food addition. A predetermined amount of acid is added and mixed to obtain a edible oil reducing agent. An example of the blending ratio at this time is as follows.
(1) Deep seawater purified concentrate: 5-800 cc (0.5-80% by volume),
(2) Phosphoric acid: 2-200 cc (0.2-20% by volume)
Is preferred. Therefore, when there is the most water, the volume ratio of water: purified seawater concentrate: phosphoric acid is 93: 5: 2. Moreover, when there is little water | moisture content, it will become the refinement | purification concentrate of deep seawater: phosphoric acid = 4: 1 by volume ratio. About the refinement | purification concentrate of deep seawater, it is good to adjust the addition amount suitably according to the concentration degree.

  If the deep seawater refining concentrate is 5 cc or less, or if phosphoric acid is 2 cc or less, the concentration is too thin to obtain a good reducing action. On the other hand, when the deep seawater refined concentrate is 800 cc or more, or when phosphoric acid is 200 cc or more, the edible oil is oxidized more rapidly.

  When using the edible oil reducing agent of this example, before cooking, the edible oil reducing agent is added to, for example, about 0.1 cc (about 2 drops with a dropper) per liter of oil. And the oil which added the reducing agent for cooking oil is heated, and fried food cooking is performed. Then, the deterioration of the oil is suppressed (or prevented), and even in the second and subsequent fried foods, the lack of oil, texture, flavor, color, etc. are not reduced. When cooking is finished, let the oil cool, leave it, and use it again after adding the edible oil reducing agent to the same amount as above. You can feel like fried. In addition, when oil is repeatedly used at restaurants, etc., there is also an advantage that its acid value and peroxide value are within legal stipulated values.

  <Experimental Example 1> Next, Experimental Example 1 of this example will be described. Table 1 shows the results of acid value and peroxide value tests conducted in connection with the present invention. The test product was prepared by adding 0.15 cc of a reducing agent for edible oil mixed in a volume ratio of purified water: deep seawater: phosphoric acid = 93: 5: 2 shown in the above example to 1 liter of salad oil used for 3 years. It is added. The acid value and peroxide value of this test product were measured by the standard oil analysis test method. As shown in Table 1, the acid value was 0.4 and the peroxide value was 1.6 meq / kg.

Generally, when the acid value is less than 2, the oil is hardly deteriorated, and when the peroxide value is less than 10, it is considered that the oil is hardly oxidized. It has been found that the reducing agent is extremely effective.

  <Experimental Example 2> Next, Experimental Example 2 of this example will be described. As a test product, the above-described reducing agent for edible oil was used and applied to fried food cooking. In an applied experiment for cooking, firstly, 1.8 liters of salad oil (prepared oil of rapeseed oil and soybean oil) is placed in an iron tempura pan, and after adding 2 drops (about 0.1 cc) of the test product with a dropper, heating To do. When the oil temperature reached 165 ° C., fried chicken and tofu were cooked for about 2 hours, respectively, and the cheese fried and fried tofu were made. In addition, as a comparative example, the same experiment was performed as a control in the case of cooking using the oil without the edible oil reducing agent added. Then, a preference survey was conducted for each cooked product. The preference survey is based on a panel of 49 students from the Department of Food and Nutrition, with a five-point scoring system (dislike (1), somewhat dislike (2), normal (3), somewhat like (4) ), Liking (5)), and the preference was evaluated, and analysis was performed using the Mann-Whitney U-test (Mann Whitney U test).

  FIG. 1 (A) shows the results of a preference survey on the fried chicken fillet, and FIG. 1 (B) shows the results of a preference survey on fried tofu. In the figure, the white circle is the result when using the oil containing the edible oil reducing agent (test product) in this example, and the black circle is the result when using the oil without the reducing agent of the comparative example (control product). is there. As shown in FIGS. 1 (A) and 1 (B), it was confirmed that in deep-fried food cooking, the addition of deep seawater and phosphoric acid acts in a preferred direction in terms of color, oiliness, crunchiness and taste. About the effect, it is thought that the property change of oil by the addition of deep seawater components is involved. Moreover, p value (significance probability) was less than 0.05, and it was confirmed that there is a significant difference between the test product and the control product.

  Thus, according to Example 1, by adding the reducing agent for edible oil in which pure water or distilled water, deep seawater components, and phosphoric acid are mixed in a predetermined ratio to the oil before cooking, the deterioration of the oil Can be prevented or suppressed. Moreover, although it is necessary to filter the residue from the used oil, it is not necessary to replace the oil itself, and the amount of waste oil can be reduced.

In addition, this invention is not limited to the Example mentioned above, A various change can be added in the range which does not deviate from the summary of this invention. For example, the following are also included.
(1) The mixing ratio of water, minerals, and acids shown in the above embodiment is an example, and may be changed as appropriate. Further, the amount of the reducing agent added to the oil is also an example, and may be appropriately changed as necessary.
(2) In the above embodiment, the reducing agent is added to the oil before cooking, but it may be added as needed during cooking.
(3) Further, the example of cooking of the above-described experimental example of scissors and tofu is an example, and the reducing agent for edible oil of the present invention can be applied to all types of cooking using other known fried foods and oils.
(4) When the present invention is applied to edible oil, an additive for flavoring may be further added. For example, when glycerin is added, sweetness can be added.
(5) The above-mentioned examples are examples in which the reducing agent of the present invention is applied to edible oils, but can be generally applied to fats and oils including oils other than edible oils. It doesn't matter if the fats are animal or vegetable. It does not prevent addition to drinking water other than fats and other foods.

According to the present invention, it is a reducing agent in which water, mineral obtained by refining and concentrating deep seawater, and phosphoric acid are mixed in a predetermined ratio, and the reducing agent for fats and oils for preventing, suppressing, or regenerating oil deterioration Applicable to usage.

It is a figure which shows the result of the preference investigation of the experiment example of Example 1 of this invention.

Claims (3)

A reducing agent for fats and oils that prevents, suppresses or regenerates fats and oils,
A reducing agent for fats and oils containing minerals and phosphoric acid obtained by purification and concentration of water and deep seawater . Oil for reducing agent according to claim 1 Symbol placement, wherein the fat is a fat or oil edible. Glycerin is added, The fats and oils reducing agent of Claim 1 or 2 characterized by the above-mentioned.

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