JPH05330951A - Production of ceramic for preventing oxidative degradation of food oil - Google Patents
Production of ceramic for preventing oxidative degradation of food oilInfo
- Publication number
- JPH05330951A JPH05330951A JP18150192A JP18150192A JPH05330951A JP H05330951 A JPH05330951 A JP H05330951A JP 18150192 A JP18150192 A JP 18150192A JP 18150192 A JP18150192 A JP 18150192A JP H05330951 A JPH05330951 A JP H05330951A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- heat
- food oil
- treating
- ceramic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、天然ゼオライトの鉱物
とカキ殼等のカルシウムを多量に含んだ粉体を混合して
球形状にし、これを熱処理することにより油の酸化防止
を達成するための食用油の酸化劣化防止用セラミツクの
製造法に関するものである。BACKGROUND OF THE INVENTION The present invention is intended to prevent oxidation of oil by mixing a natural zeolite mineral and a powder containing a large amount of calcium such as oyster shells into a spherical shape and heat-treating the mixture to heat the oil. The present invention relates to a method for producing a ceramic for preventing oxidative deterioration of edible oil.
【０００２】[0002]
【従来の技術】従来、この種の天然の鉱物であるゼオラ
イトは、イオン交換能と吸着能を有しているため、種々
の利用法が開発されているが、この天然ゼオライトのみ
を加工したものでは、食用油を酸化させないと云う所期
の作用効果を充分に達成できないものである。2. Description of the Related Art Heretofore, since zeolites, which are natural minerals of this kind, have ion exchange capacity and adsorption capacity, various utilization methods have been developed. Then, the intended effect of not oxidizing the edible oil cannot be sufficiently achieved.
【０００３】[0003]
【発明が解決しようとする課題】そこで、上述の様な従
来の実情に鑑みて、この発明者は、食用油を酸化させな
い方法として、天然ゼオライトの鉱物とカキ殻等のカル
シウムを多量に含む鉱物とを均一に混合して製造したセ
ラミツクによつて油の酸化、劣化を防止する効果を達成
するようにしたものである。Therefore, in view of the conventional circumstances as described above, the present inventor has proposed, as a method for preventing the edible oil from being oxidized, a mineral containing natural zeolite and a mineral containing a large amount of calcium such as oyster shells. The effect of preventing the oxidation and deterioration of oil is achieved by the ceramic produced by uniformly mixing and.
【０００４】[0004]
【課題を解決するための手段】この発明の食用油の酸化
劣化防止用セラミツクの製造法は、天然ゼオライトの鉱
物を熱処理した後に粉体を形成する。また、カキ殼や貝
類等を熱処理した後に粉砕し、カルシウムを多量に含む
粉体とを形成する。この両粉体を混合したものを球形状
に加工し、これを電気炉で焼成して球形体のセラミツク
を製造する方法を特徴としたものである。In the method for producing a ceramic for preventing oxidative deterioration of edible oil according to the present invention, a powder of a natural zeolite mineral is formed after heat treatment. In addition, oyster shells, shellfish, etc. are heat-treated and then pulverized to form powder containing a large amount of calcium. The method is characterized in that a mixture of the two powders is processed into a spherical shape, and this is fired in an electric furnace to produce a spherical ceramic.
【０００５】[0005]
【実施例】本発明のセラミツクの製造法は、天然の鉱物
であるゼオライトを熱処理し、その後に粉砕して粉体を
形成する。また、カキ殼等の貝類を熱処理した後に粉砕
してカルシウムを多量に包含する粉体を形成する。前記
ゼオライトの粉体と貝類等の粉体との両者を均一になる
ように混合する。この混合割合は、天然ゼオライトの粉
末を８５％と貝類等の粉体を１５％位の割合が良好であ
る。次に本発明は、上記混合された両者に水を注入して
球形状に加工する。この様に形成された該球形状を電気
炉内において焼成焼結してセラミツクとするものであ
る。この焼成時間と温度は、８５０℃で約１０時間乃至
１６時間が最も良好である。EXAMPLES In the method for producing ceramics of the present invention, zeolite, which is a natural mineral, is heat treated and then pulverized to form a powder. In addition, shellfish such as an oyster shell is heat-treated and then ground to form a powder containing a large amount of calcium. Both the zeolite powder and the shellfish powder are mixed so as to be uniform. As for the mixing ratio, a ratio of about 85% of natural zeolite powder and about 15% of shellfish powder is good. Next, in the present invention, water is injected into both of the above-mentioned mixed materials to form a spherical shape. The spherical shape thus formed is fired and sintered in an electric furnace to form a ceramic. The firing time and temperature are best at 850 ° C. for about 10 to 16 hours.
【０００６】[0006]
【発明の効果】以上説明したように本発明の製造法によ
る球形状のセララミツクを食用油に入れた場合には、次
に記載する効果を奏するものである。 １．油の酸化劣化の原因であるミクロの汚れ、脂肪球、
蛋白質、糖質等の除去ができる。 ２．油剤を構成している有機化合物の水分子を活性化
し、構造の崩れ及び腐敗を防止できる。 ３．遠赤外線効果により出来上がり製品の品質向上と鮮
度を保持できるものである。 ４．嫌気性バクテリアの繁殖を防ぐことができる。 ５．高温焼成された多孔質なセラミツクによる抗菌、脱
臭、陽イオン交換作用により油を活性化することができ
る。As described above, when the spherical ceramics produced by the production method of the present invention is put into edible oil, the following effects are exhibited. 1. Micro stains, fat globules, which cause oxidative deterioration of oil,
Can remove proteins and sugars. 2. It is possible to activate the water molecules of the organic compound that constitutes the oil agent and prevent the structure from collapsing and decaying. 3. The far infrared effect makes it possible to improve the quality and maintain the freshness of the finished product. 4. It can prevent the reproduction of anaerobic bacteria. 5. The oil can be activated by antibacterial action, deodorization, and cation exchange action by the porous ceramic that has been baked at high temperature.
【０００７】[0007]
【実験例】本発明の球形状に形成されたセラミツクを食
用油の中に油の重量比で５％前後を入れた場合。 （１）．仙台市のとんかつ屋で使用した結果、従来のフ
ライヤーに２５ｌの油を入れて使用した時、５日位で油
を交換していたものが、２０日目に交換できるようにな
つた。 （２）．石巻市のドライブインで使用した結果、従来は
１０日で８缶の油を使用していたが、このセラミツクを
使用した結果、１０日で３缶の使用となつた。 （３）．石巻市の水産会社で使用した結果、さつま揚げ
の製造に際し、製品の品質が向上し、且つ従来の使用油
量も約半分に減少した。[Experimental Example] The case where about 5% by weight of oil of the spherical ceramics of the present invention is put in edible oil. (1). As a result of using it at a tonkatsu shop in Sendai city, when using 25 l of oil in a conventional fryer, it was possible to change the oil on the 20th day, which was changed on the 5th day. (2). As a result of using it in a drive-in in Ishinomaki city, 8 cans of oil were conventionally used in 10 days, but as a result of using this ceramic, 3 cans were used in 10 days. (3). As a result of being used by a fishery company in Ishinomaki, the quality of the product was improved and the amount of oil used in the past was reduced by half in the production of Satsuma-age.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.5 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ｃ１１Ｂ 5/00 2115−4Ｈ ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 5 Identification code Office reference number FI technical display location C11B 5/00 2115-4H
Claims (1)
た粉体と、カキ殼等の貝類を熱処理してから粉砕したカ
ルシウムを多量に含んだ粉体とを均一に混合し、その
後、混合した両粉体に水を加えて大小各種の球形状を形
成し、この球形状を電気炉に投入して温度約８５０℃で
約１０時間乃至１６時間に亘つて焼成焼結したことを特
徴とする食用油の酸化劣化防止用セラミツクの製造法。1. A powder obtained by heat-treating natural zeolite and then grinding, and a powder containing a large amount of calcium ground after heat-treating shellfish such as oyster shells, and then mixed both powders. Water is added to the body to form various large and small spherical shapes, and the spherical shapes are put into an electric furnace and sintered and sintered at a temperature of about 850 ° C. for about 10 to 16 hours. Of manufacturing ceramics for preventing oxidative deterioration of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18150192A JP3250568B2 (en) | 1992-05-29 | 1992-05-29 | Ceramic for preventing oxidation and deterioration of edible oil and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18150192A JP3250568B2 (en) | 1992-05-29 | 1992-05-29 | Ceramic for preventing oxidation and deterioration of edible oil and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05330951A true JPH05330951A (en) | 1993-12-14 |
| JP3250568B2 JP3250568B2 (en) | 2002-01-28 |
Family
ID=16101866
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP18150192A Expired - Fee Related JP3250568B2 (en) | 1992-05-29 | 1992-05-29 | Ceramic for preventing oxidation and deterioration of edible oil and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3250568B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002053513A1 (en) * | 2000-12-28 | 2002-07-11 | Mitsubishi Corporation | Ceramic sphere for preventing deterioration of fats and oils and apparatus for preventing deterioration of fats and oils using the ceramic sphere |
| KR100486674B1 (en) * | 2002-12-03 | 2005-05-03 | 박인진 | Use of Shell Power of Pseudocardium sybillae |
-
1992
- 1992-05-29 JP JP18150192A patent/JP3250568B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002053513A1 (en) * | 2000-12-28 | 2002-07-11 | Mitsubishi Corporation | Ceramic sphere for preventing deterioration of fats and oils and apparatus for preventing deterioration of fats and oils using the ceramic sphere |
| KR100486674B1 (en) * | 2002-12-03 | 2005-05-03 | 박인진 | Use of Shell Power of Pseudocardium sybillae |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3250568B2 (en) | 2002-01-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |