JPH0799887A - Additive to edible oil - Google Patents

Abstract

PURPOSE:To obtain an additive to an edible oil capable of preventing the oil used for fried foods from deteriorating, eliminating the economic waste and simultaneously reducing the amount of a waste oil causing the environmental pollution. CONSTITUTION:This additive to an edible oil contains a vegetable mixed essence which is a principal ingredient thereof and obtained by mixing plural kinds of plants such as a vegetable, e.g. a Japanese radish or a carrot, a fruit, e.g. an apple or a tangerine orange and wild grass such as a common plantain or an aloe, fermenting the resultant mixture and extracting the essence from the fermented substance. The characteristics of the components in the mixed aloe essence are as follows: 54.0-59.6% glucide, 0.1-0.3% protein, 0.1-0.3% ash, 40.6-45.0% water, 35000-39000 number of yeast/g, 80-120 number of lactic acid bacteria/g and pH3.0-3.5.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an edible oil additive which is added to edible oil used for frying to prevent deterioration of the oil.

[0002]

2. Description of the Related Art In recent years, the amount of fried foods such as fried foods, tempura and fried foods has increased due to changes in food culture, and therefore the amount of edible oil used has also increased. On the other hand, when the oil used for deep-fried food deteriorates, it is discarded because the cooked deep-fried food has an oily odor, and it does not become a crispy fried food. It is also one of the factors that cause.

[0003]

DISCLOSURE OF THE INVENTION The present invention is intended for use in edible oils, which can prevent the deterioration of the oil used for frying, thereby reducing the economical waste and reducing the amount of waste oil that causes environmental pollution. It is intended to provide additives.

[0004]

The additive for edible oil according to the present invention is a mixture of plural kinds of plants such as vegetables such as radish and ginseng, fruits such as apple and mandarin orange, and wildflowers such as large leaf and aloe. And then fermented and extracted from the fermented product, which is composed of a mixed plant extract, which is composed of the following components. Carbohydrate 54.0-59.6% Protein 0.1-0.3% Ash 0.1-0.3% Water 40.6-45.0% Fermentation factor 35000-39000 / g Lactic acid bacteria Number 80-120 / g pH 3.0-3.5

The edible oil additive according to the present invention may be added to fresh edible oil in an amount of not more than about 0.5% at least by the day before the day of use.

[0006]

Although it has not been elucidated chemically, it is considered that the enzyme component contained in the additive of the present invention acts on oil to enhance its activation, thereby preventing deterioration.

[0007]

EXAMPLES Vegetable mixed extracts, which are the main components of the edible oil additive of the present invention, include vegetables such as radish and ginseng, fruits such as apples and mandarin oranges, and plants such as wildflowers such as giant leaf and aloe. Is obtained by extracting and fermenting a mixture of a plurality of types of fermented products, and its components and characteristics are as follows. Carbohydrate 54.0-59.6% Protein 0.1-0.3% Ash 0.1-0.3% Water 40.6-45.0% Fermentation factor 35000-39000 / g Lactic acid bacteria Number 80-120 / g pH 3.0-3.5

From the viewpoint of food hygiene, coliform bacteria,
When tested for Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus, the following results were obtained. Coliform per 1 ml Negative Staphylococcus aureus 0.1 ml Negative Salmonella 25 ml Negative Vibrio parahaemolyticus 10 ml Negative

In order to confirm the effect of preventing the deterioration of oil by the additive for edible oil, "fried" which is one of the cooking methods in which the deterioration of oil is the most severe was taken up and the following experiment was conducted. The oil used was "white squeezing oil", which had a slight yellow color and had no peculiar odor in order to judge changes in color, transparency, and odor.
The cooking material is frozen meat with chicken leg bones and skin (hereinafter simply referred to as "chicken meat"), which is a typical example of cooking material containing a large amount of gravy or fat that causes deterioration of oil. used. Each chicken meat weighed about 100 g.

The oil used for frying was prepared as follows. B. Add 0.5 c of this additive to 1.8 liters of oil the day before the cooking day
c, 2cc, 5cc added oil (hereinafter referred to as "previous day added oil A")
It is referred to as "oil added B the day before" or "oil C added the previous day". ) (B) Just before cooking, add 0.5 cc of this additive to 1.8 liters of oil,
Oil added with 2 cc and 5 cc (hereinafter referred to as “immediately added oil A”, “immediately added oil B”, and “immediately added oil C”) c. 3 days before the experiment, use an unused oil to which this additive is not added. Then, in the same way as the cooking method described below, 10
Oil containing 0.5 cc, 2 cc, 5 cc of this additive per 1.8 liter of oil added to the oil from which the fried chicken meat was fried (hereinafter,
It is called "used oil A", "used oil B", or "used oil C". ) Unused oil to which this additive is not added (hereinafter referred to as "non-additive oil")

The oil A added on the previous day, the oil A added immediately before, the oil A used and the oil not added were placed in four enameled pans of the same size, and the oil temperature was maintained at an average of 150 ° C. on a gas stove with the same heat amount. The chicken meat is sprinkled with flour in a frozen state, 4 pieces at a time, put in each pan, fried for 15 minutes, taken out, and after resting for 10 minutes, the next 4
Put the chicken meat in each pan in a pan and fry it a total of 5 times,
20 fried chicken meats were made for each oil. During cooking,
No oil was supplied or replaced.

Next, the oil in each pot is returned to the original container and allowed to cool as it is, while each pot is washed with a kitchen detergent, and then the oil B added on the previous day, the oil B added immediately before and the oil B already used are added. Each chicken was placed in each pan and fried in the same manner as described above to make 20 chicken fried chicken for each oil. After cooking, the oil in each pot was returned to the original container and naturally cooled.

In the same manner, the oil C added the day before, the oil C immediately before the oil C and the oil C already used were put into each washed pan, and 20 chicken meat was fried in each oil in the same manner.
The oil in each pot was returned to the original container for natural cooling.

As a result, regarding the generation of bubbles during cooking, the frying time, the transparency, the finish of fried food, etc.,
The results shown in Table 1 were obtained. The contents of each evaluation item and its evaluation symbol in the table are as follows. <Explanation of evaluation items and evaluation symbols> (a) Generation of bubbles The state of bubbles generated around the material during frying was observed. The smaller the bubbles are, the smaller the amount of oil is. Evaluation symbol "○" --- A few small bubbles were generated. Evaluation symbol "△" --- Small bubbles are generated continuously,
Large bubbles came out intermittently. Evaluation symbol “×” --- Many large bubbles were generated continuously. (2) Clarity of oil After completion of each levitation, scraps such as scraps from the material were removed by scraps, and the turbidity of the oil was observed in comparison with the unused oil. The less turbid, the less deteriorated the oil. Evaluation symbol "○" --- Almost the same as unused oil. Evaluation symbol “△” --- There was slight turbidity. Evaluation symbol "x" --- The haze was discolored drastically. C. Odor of oil After each fried, the residue such as scraps from the material was removed by removing the residue, and the smell of the oil was smelled to determine. Unused oil has almost no odor, whereas deteriorated oil has a strong meat odor. Evaluation symbol "○" --- Almost the same as unused oil. Evaluation symbol "△" --- I could barely understand that there was a meaty odor. Evaluation symbol "x" --- The meat smell was intense. Frying time The time required for the chicken meat to rise after being put in oil was measured. The less deteriorated the oil, the faster it emerges,
When deterioration progresses, it takes time to emerge. Evaluation symbol "○" --- It was within 8 minutes on average. Evaluation symbol “△” --- It took 8 to 11 minutes on average. Evaluation symbol “×” --- The sound of frying that took an average of 11 minutes or longer. The relative loudness of the frying sound of the oil produced after the meat of the chicken emerged was judged by hearing. The less deteriorated the oil is, the louder sound is generated continuously, and when the deterioration is advanced, only the small noise is generated. Evaluation symbol “○” --- A loud sound was generated continuously. Evaluation symbol "△" --- Occasionally, a loud noise was generated. Evaluation symbol "x" --- It was only a small sound. F. Smell of fried chicken The smell of fried chicken was sniffed, and the degree of odor of meat was judged relatively. The odor of meat is less than that of oil, which is less deteriorated, and the odor of meat becomes stronger as the deterioration progresses. Evaluation symbol "○" --- There was almost no meaty odor. Evaluation symbol “△” --- There was a slight discomfort with the meat odor. Evaluation symbol "x" --- The meat smell was intense. G. Hardness of fried chicken The fried chicken was pressed with a finger and the hardness of the meat was judged relatively. The less hard the oil is, the softer it becomes, and the harder it gets as the oil deteriorates. Evaluation symbol "○" --- It was soft. Evaluation symbol "△" --- The hardness was normal. Evaluation symbol "x" --- Hard.

<< Table 1 >> Frying evaluation Oil added the day before, oil added immediately before, oil not used, number of times used Item A B C A B C A B C oil ─────────────────── ────────────────── 1st generation of air bubbles ○ ○ ○ △ △ △ △ △ △ △ Oil transparency ○ ○ ○ △ △ △ △ △ △ △ Odor of oil ○ ○ ○ △ △ △ △ △ △ △ Hoisting time ○ ○ ○ △ △ △ △ △ △ △ Sound of frying ○ ○ ○ △ △ △ △ △ △ △ △ Smelling of frying ○ ○ ○ △ △ △ △ △ △ △ △ Flying Hardness ○ ○ ○ △ △ △ △ △ △ △ △ ──────────────────────────────────── 2 Bubbling occurs ○ ○ ○ △ △ △ × × × △ Oil transparency ○ ○ ○ × △ △ × × × × Oil smell ○ ○ ○ × × × × × × × Lifting time ○ ○ ○ △ △ △ × × △ △ Fried Sound ○ ○ ○ △ △ △ △ △ △ △ △ Smell of flying ○ ○ ○ × × △ × × × × Hardness of flying ○ ○ ○ × × △ × × × × ─────────── ────────────────────────── 3rd bubble generation ○ ○ ○ × × △ × △ △ × Oil transparency ○ ○ ○ × × × × × × × Odor of oil ○ ○ ○ × × × × × × × Hoisting time ○ ○ ○ × × × × × △ × Sound of frying ○ ○ ○ × × × × × × × Odor of aerial lift ○ ○ ○ × × × × × × × Lifting hardness ○ ○ ○ × × × × × × × ─────────────────────────────── ─────── 4th generation of bubbles ○ ○ ○ × × × × × × × × Oil transparency △ ○ ○ × × × × × × × Oil odor △ ○ ○ × × × × × × × Hoisting time ○ ○ ○ × × × × × × × × Fried sound ○ ○ ○ × × × × × × × Dried odor ○ ○ ○ × × × × × × × Lifting hardness ○ ○ ○ × × × × × × × ─────────────────────────────── ─────── 5th bubble generation ○ ○ ○ × × × × × × × × Oil transparency △ ○ ○ × × × × × × × Oil smell △ ○ ○ × × × × × × × Frying time ○ ○ ○ × × × × × × × × Lifting sound ○ ○ ○ × × × × × × × Smell of fried ○ ○ ○ × × × × × × × Hardness of fried ○ ○ ○ × × × × × × ×

From the results shown in Table 1, the oil added on the previous day to which the additive of the present invention had been added by the day before was irrespective of the amount added, even after fried 20 chicken meat was fried a total of 5 times. It has the same ability as, and it was found that there is virtually no oil deterioration. On the other hand, both the oil just added to which the additive of the present invention was added immediately before cooking, and the oil used once added to the oil that was once used are practically equivalent to the non-added oil in which the additive of the present invention is not used. From the first time, the fried condition was not so good, and after the second time, only the deep-fried food that I did not want to eat was fried. Thereby, the time of addition of the additive of the present invention to the oil,
It was found that it was necessary to add at least the day before.

The amount of the additive of the present invention to be added is 0.5 cc, 2 cc, 5 cc per 1.8 liter of oil.
Even if it was changed, there was practically no difference in the deterioration of oil and the degree of frying. Therefore, from the economical point of view and from the point that the additive becomes an impurity for the oil alone, it is about 0.
It would be better to limit the amount added to 5% or less.

In order to quantitatively know the state of deterioration of oil, the oils A, B and C added on the previous day, the oils A, B and C added immediately before,
With respect to the used oils A, B and C, and the non-added oil, the peroxide value (POV) of each oil was tested before fried, after the above-mentioned fried, and after being naturally cooled. The results shown in are obtained.

<Table 2> POV before fried POV increase rate after fried ───────────────────────────────── ─── Oil added on the previous day A 1.5 mg / kg 1.6 mg / kg 6.7% B 1.5 mg / kg 1.6 mg / kg 6.7% C 1.6 mg / kg 1.7 mg / kg 6.3% Immediately added oil A 1.5 mg / kg 4.6 mg / kg 206.7% B 1.5 mg / kg 4.6 mg / kg 206.7% C 1.5 mg / kg 4.7 mg / kg 213.3% Used oil A 3.2 mg / kg 4.7 mg / kg 46.9% B 3.3 mg / kg 4.8 mg / kg 45.5% C 3 0.3 mg / kg 4.7 mg / kg 42.4% Non-added oil 1.5 mg / kg 4.9 mg / kg 226.7%

From Table 2, the change in the peroxide value of each oil and the deterioration status of the oil at the time of the above-mentioned fried are in agreement,
It was also quantitatively proved that the deterioration of the oil was prevented by adding the additive of the present invention to the oil by the day before.

[0021]

According to the present invention, by adding the additive of the present invention by the day before the use, it is possible to surely prevent the deterioration of the oil used in the deep-fried food and to save economical waste. At the same time, the amount of waste oil that causes environmental pollution can be reduced.

Further, a plurality of kinds of plants such as vegetables such as radish and ginseng, fruits such as apples and mandarin oranges, and wild plants such as leafy leaves and aloe are mixed and fermented, and extracted from the fermented product. Since it is an additive composed of a mixed plant extract, it is safe from the viewpoint of food hygiene, and it is possible to reliably avoid the risk of poisoning and the like in chemical compounds.

Furthermore, since the effect can be exhibited by using only a trace amount of the additive of about 0.5% or less, it does not affect the composition components and aroma of the oil, and the oil is substantially used up to the end. Therefore, it is possible to reduce waste.

Claims (2)

[Claims] 1. A mixture of a plurality of plants such as vegetables such as radish and ginseng, fruits such as apples and mandarin oranges, and wild plants such as largilla and aloe, which are fermented and extracted from the fermented product. An additive for edible oils, characterized in that it comprises a mixed vegetable extract, which is composed of the following components. Carbohydrate 54.0-59.6% Protein 0.1-0.3% Ash 0.1-0.3% Water 40.6-45.0% Fermentation factor 35000-39000 / g Lactic acid bacteria Number 80-120 / g pH 3.0-3.5 2. The edible oil additive according to claim 1, wherein the edible oil additive is added to the unused edible oil in an amount of about 0.5% or less by at least the day before the day of use. Additive.