JPH09142950A - Porous ceramic for preventing deterioration of fat and oil and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To suppress the deterioration of fats and oils by regulating the total amt. of monovalent alkali metal oxides such as Na2 O and K2 O in the compsn. of ceramic after firing to a specified value or above. SOLUTION: Stock for SiO2 selected from among silica sand, feldspar, porcelain clay, etc., stock for Al2 O3 selected from among alumina, kaolin, aluminous shale, etc., and a plastic component selected from among clay, bentonite, monmorillonite, etc., are used as principal components and blended with sodium silicate, potassium carbonate, etc., so that the total amt. of monovalent alkali metal oxides is regulated to >=2.5wt.% after firing. The resultant blend is pulverized to <=300μm average particle diameter with a ball mill, etc., and it is mixed, compacted and fired to obtain the objective porous ceramic having 18-40% apparent porosity. When this ceramic is put in edible oil, the deterioration of the oil is suppressed, the amt. of the oil absorbed in fried food is reduced because the increase of the viscosity of the oil is suppressed and the consumption of the oil can be reduced to 1/2 to 1/3.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a porous ceramics for preventing deterioration of fats and oils and a method for producing the same, and particularly to positively prevent or reduce deterioration such as oxidation and decomposition of fats and oils and improve the quality of fried foods. The present invention relates to a porous ceramic for preventing deterioration of fats and oils, which can withstand long-term use and reduce the amount of oil used, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, when frying tempura, fries, etc., edible oil that has been heated over time has been oxidized, decomposed,
It is known that it gradually deteriorates due to polymerization and contaminants from fried seeds. In such a case, since oil is consumed at the same time as deterioration, it is necessary to supplement the oil, but if supplementation cannot cope with the deterioration, discard the whole and use a new oil. Will be exchanged.

Therefore, if the deterioration of oil progresses quickly, the amount of waste must be increased. The deteriorated oil discarded here naturally causes water pollution of the sewage, and even if it is burned, it causes air pollution, heat pollution and the like.

[0004]

That is, preventing or reducing the progress of deterioration of oil was not only an economical problem for consumption of oils and fats, but was also highly desired from the viewpoint of pollution. In the past, there was no effective means. Therefore, the present invention has been made in view of such circumstances, and by using a new porous ceramic that has not existed in the past, when performing deep-fried foods such as tempura, fries, and kneaded paste, simply put it in oil. Providing porous ceramics that prevent deterioration such as edible oil and fat that can withstand long-term use by positively preventing or reducing deterioration such as oxidation and decomposition of oil and fat at high temperature and improving the quality of products such as fried foods The purpose is to do.

[0005]

In order to achieve the above-mentioned object, the invention according to claim 1 of the present invention is a ceramic obtained by firing a porcelain-based material, The total amount of monovalent alkali metal oxides such as sodium oxide and potassium oxide in the ceramic composition is 2.5.
It is characterized in that the content is at least wt%.

The invention according to claim 2 is a ceramic obtained by firing a porcelain-based raw material containing a monovalent alkali metal oxide such as sodium oxide or potassium oxide, and has a porosity of 18 % Or more, the invention according to claim 3 is a ceramic obtained by firing a porcelain-based raw material, wherein a monovalent alkali such as sodium oxide or potassium oxide in the ceramic composition after firing. The total of metal oxides is 2.5% by weight or more, and the apparent porosity is 18% or more.

The invention according to claim 4 is the same as claim 1 or
In addition to the constitution of the invention described in 3, the porcelain raw material is (a)
S selected from the group consisting of Rica, kaolin feldspar and pottery stone
iO _Two Raw materials and (b) Alumina, kaolin and alum soil
Al selected from the group consisting of rocks_Two O_Three Raw material and (C) viscosity
From soil, pentonite, monlironite and sericite
Mainly composed of a plastic component selected from the group consisting of
Besides, plastic components such as feldspar, porcelain stone, clay, and artificial sodium silicate
Add sodium and potassium salts such as da and sodium carbonate
The total of monovalent alkali metal oxides in the baked product
Is adjusted to 2.5% by weight or more.

Further, the invention according to claim 5 further comprises pulverizing and mixing a porcelain-based raw material containing a monovalent alkali metal oxide such as sodium oxide or potassium oxide so as to have an average particle diameter of 300 μm or less, It is characterized in that it is formed into a molded product of a predetermined size, and then the molded product is fired to obtain a porous fired product having an apparent porosity of 18% or more.

More specifically, as a raw material for the porous ceramics, a transition metal oxide such as iron oxide, a raw material containing less heavy metal, and a monovalent alkali metal oxide are used. Here, as a raw material containing less heavy metal, Si is used.
Silica (including silica sand), kaolin, feldspar, and porcelain stone are used as O ₂ raw materials, kaolin, alumina, and porphyry rock are used as Al ₂ O ₃ raw materials, and clay, bentonite, monrilonite, sericite, etc. are used as plastic components. Can be used.

Further, as the monovalent alkali metal oxide, sodium oxide based on the fired product of this ceramic,
The content of monovalent alkali metal oxides such as potassium oxide and lithium oxide is 2.5% by weight or more. Further, such a porcelain-based raw material is pulverized and mixed so that the average particle diameter becomes 300 μm or less, and then molded, and then the fired product has a porous structure and an apparent porosity of 18% or more. It was found that by firing at an appropriate temperature, it is possible to obtain ceramics for preventing the deterioration of edible fats and oils, water, hot water, etc., which is sufficient for preventing the deterioration of fats and oils, leading to the completion of the present invention. It is a thing.

Further, the thus-produced ceramic for preventing deterioration of fats and oils has a relatively high strength due to its fine porous structure while being porous. In addition, the above-mentioned one which is the basis of the present invention, the total amount of monovalent alkali metal oxides in the ceramic composition after firing is 2.5% by weight or more, but preferably 3.0% by weight or more. Is desirable.

Although the apparent porosity of the porous ceramics has been described as 18% or more, it is preferably 20% or more and 40% or less at the upper limit. Further, in the present invention, it is possible to use various materials other than those mentioned above as raw materials, and in the manufacturing method, in addition to wet grinding, dry grinding or various granulation is adopted. A ceramic having a desired shape can be used.
Furthermore, for firing, various methods using a tunnel kiln, a shuttle kiln, a rotary kiln, and the like can be considered, but are not particularly limited thereto. However, whichever method is used, it is necessary to carry out pulverization and mixing so that the average particle size of the porcelain raw material becomes 300 μm or less, and the characteristics of the resulting porous ceramics for preventing oil deterioration are advantageous. It can be raised. Here, when the porcelain raw material having an average particle diameter of 300 μm or more is used, the pores become large, and not only the predetermined effect is lowered, but also fragile. That is, it is desirable that a large number of pores that are small in terms of strength or characteristics be present.

The oil-deteriorated porous ceramics according to the present invention is used as follows and has a predetermined effect. The porous ceramics for preventing oil and fat deterioration by the above method is used by putting it in oil when making deep-fried foods such as tempura, fried foods, and pastes. This action and effect include positively preventing or reducing deterioration due to oxidation and decomposition of oil, suppressing increase in acid value and monoglyceride other than fatty acid triglyceride which is a fatty acid decomposing substance, diglyceride, lipolysis of oxidative polymer free fatty acid, etc. It has been found that the total amount of substances, that is, the generation of polar substances can be suppressed.

Therefore, it is possible to prevent the deterioration of the oil, improve the quality of the fried food, and further maintain the same quality as when fried with fresh oil for a long period of time. As described above, the effect of suppressing the deterioration of oil is to reduce discoloration of oil, increase in viscosity, foaming, etc., to reduce discoloration of fried foods, deterioration of odor, etc., and to suppress increase in viscosity. The amount of oil adsorbed on the fried food is reduced, and the fried food is crispy and the product quality can be improved.

At the same time, since the increase in viscosity is suppressed,
The amount of oil adsorbed on the fried food can be reduced, and the amount of oil consumption can be reduced. Overall, improving the quality of fried foods by suppressing oil deterioration and long-term use by controlling deterioration,
In addition, the total amount of oil consumed is reduced to 1/2 to 1/3 as compared with the case where the ceramics for preventing oil deterioration according to the present invention is not used due to the reduction in the amount of adsorption to the fried food. .

Therefore, it can be said that it is very significant in terms of the economical efficiency and the pollution which is still a problem at present such as drainage by waste oil, pollution to the atmosphere, and heat pollution. As a specific usage of the deterioration-preventing porous ceramics according to the present invention, it is preferable to use a new oil from the start of use, from the viewpoint of preventing deterioration of the oil, but the oil deteriorates due to use. Even when it is later put into oil, the above effects can be exhibited.

As for the amount of use, 20 g is used for a fryer for 18 liters and 30 g for a 27 liter fryer, and porous ceramics for deterioration prevention are used to improve the effect.

[0018]

【Example】

Example 1 Kaolin, feldspar, and clay were blended as shown in Table 1 after the composition, then charged into a ball mill, and water was further added to wet-mill until the average particle size becomes 300 μm or less,
A mud soup corresponding to the compound base was obtained.

Next, the obtained sludge was dehydrated with a filter press, and a hexagonal columnar molded product was obtained using an auger machine. Then, the molded product thus obtained was dried and then fired in an electric furnace. The residence time in the electric furnace was 24 hours, and the temperature was gradually raised and kept at 1050 ° C. for 4 hours, followed by cooling. The chemical composition at this time is shown in Table 1. In addition, Table 2 shows the physical property values of the porous ceramics thus obtained.

[0020]

[Table 1]

[0021]

[Table 2]

This chemical composition was obtained by measurement by fluorescent chemical analysis. Then, Table 3 shows the results of daily measurement of the physical properties of fats and oils when one of the molded products of 20 g of the porous ceramics of the present example was put into an 18-liter fryer and when it was not put at all.

[0023]

[Table 3]

The fried food fried in this example had an average daily fried number of 200 servings per flyer, and the fried foods were fried chicken wings, jumbo skewers,
Spring rolls, fried tofu, fried shrimp, fried chicken, potato fried, cream croquette, beef fried, fried chicken, fried squid, etc. Further, in this example, the porous ceramics was introduced into the oil from among new oils.

Further, when the daily change of the acid value was taken as an index of the oxidative deterioration of the oil, there was little increase in the examples, and even after two weeks, the values were averaged at intervals of 1.1 to 1.3. It can be used for a long period of time, and as long as it is judged based on this acid value alone, it may be possible to use it for more than 2 weeks. However, in reality, rather than increasing the acid value, the oil will be colored and the color will be attached to the fried food, which will reduce the commercial value or the oil will not be strained and the fried food will not be fried. Due to the above reasons, the oil is changed in about 2 weeks.

On the other hand, in the comparative example in which the deterioration preventing ceramics was not added, the acid value rapidly increased, and the acid value also increased on the 7th day, and at the same time, it became unusable in terms of color and strain, It was decided to use waste oil. Similarly, an increase in the total number of polar substances, which is a monoglyceride other than fatty acid triglyceride (fat), a diglyceride, an oxidative polymer, a free fatty acid, and other lipolysis products, shows the same tendency as the acid value.

The viscosity of fats and oils is 58.0 centistokes in the new oil, but it is 6 even after 2 weeks.
The viscosity rises to 5.9 centistokes, which means that the amount of oil adsorbed on the fried food is small and the product quality and deterioration do not progress. That is, this means that the amount of additional oil is reduced due to the reduction in the amount of oil adsorbed to the deep-fried food, so that the amount of oil consumption can also be reduced.

Actually, when the porous ceramics of this embodiment was added, 3 liters of oil was added once every two days, but when no porous ceramics were added at all, I add 9 liters of oil once every two days. In addition, as described above, the amount of oil adsorbed to the fried food is small and the fried food quickly rises. Therefore, it is possible to shorten the time from when the fried food is put into the oil until it is completely heated. When fried food for 200 people per day was carried out as in the above-mentioned examples, the time required for fried food was reduced by about 17% on average.

On the other hand, in the comparative example, the viscosity is drastically increased, and the oil consumption is also increased due to the deterioration of the quality of the fried food and the increase of additional oil due to the increase of the adsorption amount. In addition, it can be said that the characteristics of the examples are large in that the quality of the fried food is small, such as a small change in color tone, a small decrease in the smoke point, and a small decrease in the temperature at which crab bubbles are generated. Also, the small amount of odor generated by fried food is considered to be due to the small amount of oxidative decomposition. Example 2 With respect to the porcelain porous ceramics, as shown in Table 4 below, changes in the total amount of alkali metal oxides and the apparent porosity were measured when the formulation example and the firing temperature were changed.

The conditions other than the composition and firing temperature such as pulverization, granulation and firing were the same as those in Example 1. Then, Table 5 shows the total amount of alkali metal oxides and the apparent porosity of each of the various types of porous ceramics thus fired.

[0031]

[Table 4]

[0032]

[Table 5]

The composition analysis and the physical property measurement are performed by the same method as in Example 1. Then, the porous ceramics 2-A, B, which were fired in Example 2 as described above,
The frying operation was continued for the case where 20 g of each of C, D, and E was placed in each 18-liter fryer, and for the comparative example 2F in which it was not placed.

Each day, new oil for depletion was added before the start of work and sampled after work. In addition, here, as a measure of the degree of deterioration of oil, the change with time of the oxidation value was measured, and the results shown in FIG. 1 were obtained. As shown in FIG. 1, the fats and oils of the control example in which the porous ceramics were not added were severely oxidized and deteriorated, and were discarded in about 8 to 9 days.

The total amount of alkali metal oxides is 2.3.
%, And the comparative example 2-E having an apparent porosity of 16% and a small internal surface area has some effect, but it is not yet sufficient. On the other hand, when the apparent porosity was 18% or more, oxidative deterioration of fats and oils was prevented and diminished, and the effect was further improved, and when it was 20% or more, a more preferable effect was obtained.

The higher the porosity, the better the effect.
If it is 0% or more, there is a problem in strength, so it is necessary to control it to 40% or less. On the other hand, when viewed from the viewpoint of the total amount of alkali metal oxides, as seen in Comparative Example 2-E, at 2.3% by weight, the effect is recognized, but it is still not sufficient. Therefore, when the total amount of the alkali metal oxides is 2.5% by weight or more, the effect is rapidly exhibited, and when the total amount is preferably 3.6% by weight or more, sufficient antioxidant and antihydrolysis effects are expected.

Although described above from the viewpoint of oxidative deterioration, the generation of total polar substances and peroxides due to decomposition, oxidative polymerization, etc.
When the total amount of alkali metal oxides is 2.5% by weight or more, preferably 3.0% by weight or more, or when the apparent porosity is 18% or more, preferably 20% or more, the amount is rapidly reduced. Therefore, the deterioration of oils and fats is prevented, the change in color tone is small, the smoke point is low, the temperature at which crab bubbles are generated is low, and the overall deterioration of oil quality is very small.
It can be said to be a great feature. At the same time, the generation of odor due to fried food is reduced.

Similarly, the increase in the viscosity of fats and oils is small, so that the amount of oil adsorbed to the deep-fried food is small, and the resulting deep-fried food is dry, and the consumption amount of fats and oils can be reduced in order to reduce the amount of additional oil. On the other hand, in the comparative example and the control example, the viscosity increases sharply, and the oil and fat consumption is generally increased because the oil and fat are rapidly disposed of due to the deterioration of the oil and fat with the increase of additional oil.
Triples.

In the above description, oil was used as the object, but the present invention has the same tendency as described above even if it is widely used in general fats and oils.

[0040]

As described above, according to the present invention, when a deep frying such as tempura, fried food, or a kneaded food is carried out by a new porous ceramic which has never existed before, it can be put in oil at high temperature. It proactively prevents or reduces deterioration such as oxidation and decomposition of oils and fats, improves quality of products such as fried foods, and withstands long-term use.

[Brief description of the drawings]

FIG. 1 is a graph showing changes in acid value over time.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Seitaro Takahashi 3-12-12 Higashi Nihonbashi, Chuo-ku, Tokyo Mitsuuchi Co., Ltd. (72) Innovator Masanobu Ezo 4 11 Naigai Sera, Seto City, Aichi Prefecture Mix Co., Ltd. (72) Inventor Toyohiko Tsukada 4 at 11 Shiogusa-cho, Seto City, Aichi Prefecture Uchiga Sera Mix Co., Ltd. (72) Inventor Kenzo Kosaka 4 at 11 Shiojisa-cho, Seto City, Aichi Prefecture Uchiga Sera Mix Co., Ltd. (72) Inventor Masahiro Shigi 4-3, Kutaro-cho, Chuo-ku, Osaka City, Osaka Prefecture ITOCHU Corporation

Claims (5)

[Claims] 1. A ceramic obtained by firing a porcelain-based raw material, wherein the total of monovalent alkali metal oxides such as sodium oxide and potassium oxide in the fired ceramic composition is 2.5% by weight or more. Porous ceramics for preventing deterioration of fats and oils. 2. A ceramic obtained by firing a porcelain-based raw material containing a monovalent alkali metal oxide such as sodium oxide or potassium oxide, and having an apparent porosity of 18% or more. Porous ceramics for preventing deterioration of fats and oils. 3. A ceramic obtained by firing a porcelain-based raw material, wherein the total of monovalent alkali metal oxides such as sodium oxide and potassium oxide in the ceramic composition after firing is 2.5% by weight or more. And a porous ceramic for preventing deterioration of fats and oils, which has an apparent porosity of 18% or more. 4. A porcelain raw material (a) a SiO ₂ raw material selected from the group consisting of silica, kaolin feldspar and porcelain stone,
(B) Mainly composed of an Al ₂ O ₃ raw material selected from the group consisting of alumina, kaolin and slate, and (C) a plastic component selected from the group consisting of clay, pentonite, monlironite and sericite. By adding plastic components such as feldspar, porcelain stone, and clay, and sodium and potassium salts such as artificial sodium silicate and sodium carbonate, the total monovalent alkali metal oxide in the burned material is 2.5% by weight or more. The porous ceramics for preventing the deterioration of fats and oils according to claim 1 or 3, wherein 5. A molded product having a predetermined size after pulverizing and mixing a porcelain-based raw material containing a monovalent alkali metal oxide such as sodium oxide or potassium oxide so as to have an average particle diameter of 300 μm or less. A method for producing a porous ceramic for preventing deterioration of fats and oils, which is characterized in that it is formed into a porous sintered product having an apparent porosity of 18% or more by further forming into a porous sintered product.