JPS60248799A - Degradation-preventing and flavor-improving material for frying oil - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a product that prevents deterioration of frying oil and improves its flavor.

In recent years, vegetable oil has been consumed in large quantities in snack foods, ramen, fried foods, tempura, etc. due to health considerations.

It is already known that commercially available oils contain only trace amounts of starch, as natural antioxidants such as tocopherol-17 labone derivatives and phenol derivatives in the raw material are separated for purification and deodorization. As a countermeasure for this, antioxidants and citric acid are added, but the main purpose is to prevent deterioration from the time of shipment from the factory until the time of use by the user. The only countermeasure is to dispose of the frying oil after using it for a certain period of time.

The heating temperature of frying oil is determined by the type of food being fried. generally 13
The temperature at which fried foods are carried out is 0 to 270°C. The frying oil that is used in such high-temperature heating conditions can quickly discolor the oil, discolor the fried food, and
The bubbling and solidity of the oil deteriorates the flavor and physical properties of fried foods, which is undesirable from a health standpoint.

In order to eliminate these drawbacks, the present invention provides a product that prevents the deterioration of frying oil and improves its flavor by using maifan stone powder and spices.

In addition, Maihan stone was used as a medicinal stone in Chinese medicine and Japanese and Chinese medicine, but in recent years, as the water quality of tap water well water has deteriorated more rapidly, it has been used as a medicinal stone in a way that has expanded its use as a medicinal stone. There are mineral water producing machines on the market that effectively utilize the characteristics of Maifan stone, such as odor, chlorine ions, adsorption of pigments, elution of minerals, and neutralization of pH.

In addition, various spices are used, but their purpose is generally to mask unpleasant odors and improve flavor in preparation before cooking and addition after cooking.

For this reason, the components that are considered to have antioxidation properties for fats and oils contained in spices are divided into water-soluble, oil-soluble, and volatile components, and oil-soluble components have not been utilized. In addition, the utilization rate of the active ingredient varies depending on the usage temperature range,
In general, the utilization rate was low due to low temperature.

However, when only spices are added to frying oil and cooked at high temperatures, the coloring of the frying oil accelerates within a few minutes, but when maifan stone powder is added at the same time, this defect can be solved by its ability to absorb pigments.

The oil became discolored and adhered to fried foods, resulting in a defect in which the flavor was significantly reduced.

From the above point of view, what has not yet been invented is that Maifanstone powder is a mixture of Maifanstone powder and spices that utilizes mechanisms such as pigments and odor adsorption and ion exchange power, and that spices utilize the antioxidant components contained therein. The present invention provides a product that prevents frying oil from becoming sour and improves its flavor, by placing the oil in a thin-mesh, oil-permeable paper bag.

Next, the antioxidant power and deterioration test of frying oil will be explained.

To accelerate the deterioration of frying oil, the present invention was prepared using commercially available salad oil (80% rapeseed, 20% soybean) at a standard cooking temperature for fried foods of 180°C, and indoor air was blown into the air at a rate of 1 per 100 g of oil to promote deterioration. The heating time was 3 hours continuously.

The test results are as shown in the table, and to explain the additives, (■) without additives, only oil was heated, (■) added 3g of Maifan stone powder, (■) added 159 pieces of Maifan stone particle size 8 to 1 ONM, and (■) added 3g of barley powder and 0.511 added, ■ is barley stone powder 3
g, nutmeg 0.5 f, ■: maifan stone powder 3 f, sage o, sy, ■: additive-free, unheated oil was measured as it was.

The acid value is expressed by the q number of potassium hydroxide required to neutralize free fatty acids contained in fats and oils.

When oil is heated, free fatty acids are generated through thermal decomposition and hydrolysis, and the acid value increases.

Increased free fatty acids in oils cause discoloration, lower smoke points and storage stability, resulting in lower oil flavor, increased heartburn, and shorter shelf life.

The acid value test results showed that the rate of increase was 60% or less in all cases, except for the maifan stone grains (■), compared to (■) without additives, indicating an effect of 40%.

The two-type mixture of maifan stone powder and spices ■■■ not only had a lower increase rate than the maifan stone grains (■), but also had an additive amount of less than 4, so the efficiency was more than 4 times higher.

It is extremely convenient for preventing oxidation and improving flavor.

The iodine value is a numerical value that indicates the number of double bonds in unsaturated acids in fats and oils, and a high iodine value indicates that there are many double bonds.

When fats and oils are heated, thermal oxidation and hydrolysis proceed, the double bonds in the fats and oils decrease, the iodine value decreases, and the stability also decreases.

As the iodine value decreases, oxidation progresses and the viscosity of the oil increases due to the increase in molecular weight.

When fried food is added to fried food whose viscosity has increased, small bubbles spread on the oil surface and remain for a while even after the fried food is removed, resulting in the food not being fried sufficiently and causing uneven frying on the surface of the fried food. This is extremely inconvenient.

The iodine value test results were all lower than those without additives in ■■■
The reduction rate was lower than that of Maihan stone grains (3), and the reduction rate was 30 to 80% compared to the case without additives.

As described above, the iodine value could be efficiently improved by using a small amount of the product of the present invention.

The peroxide value is expressed as the number of IJ equivalents per 1 kV of fat and oil peroxide produced by oxidation of fat and oil. It is known that oils with unsaturated fatty acids that have been oxidized have a deteriorated odor and nutritional value, and that oils that have undergone further oxidation are harmful to health.

The Ministry of Health and Welfare has instructed that the acid value of fats and oils contained in sweets must not exceed 3, and the peroxide value must not exceed 3.

The test results of the peroxide value show that the increase rate in all cases is less than 60% compared to the non-additive in (■), except for the maifan stone grain in (■), which is 40%.
The effect was obtained.

As described above, the use of the present invention product ■■■ resulted in prevention of oil deterioration and good health benefits.

After completing each test, potatoes, white fish, meat, 3 each
011 was fried in oil from ■ to ■ to check the flavor of the fried food.

Regarding the flavor of the fried food, ■■■ to which the product of the present invention was added did not have the smell of frying oil and was fried crisply. In case (2) without additives, the frying was poor and there was a lot of oil foaming.

Only the maifan stones of ■ and ■ were fried to a degree similar to ■■■.

The product of the present invention can be used regardless of the shape of the deep-frying pan, and regardless of the material of the pan, the effect can be obtained simply by placing it in oil.

The preferred amount of the product of the present invention to be used is 05 to 5% by weight of maifan stone powder and α2 to 2% by weight of spices, based on the oil. , leaves, flowers, etc. will further vary depending on the parts used. Incidentally, spices can be used in combination of two or more types, which is very convenient and highly effective.

The maifan stone powder is finely pulverized by a pulverizer or the like without mixing metal powder, preferably 100 to 300 mesh, and is sufficiently dried and sterilized before use.

For packaging the maifan stone powder and spices, use a thin, cloth-like packaging material that is oil-permeable and has a single opening that does not allow fine particles to pass through. Since the frying oil is heated to 130 to 270"C, materials that do not noticeably change oil permeability and opening at this temperature can be used, such as paper, cotton, or synthetic resin. It is also a good idea to attach a thin string of appropriate length to a part of the packaged bag.

Claims (1)

[Claims] Prevention of deterioration and flavor of frying oil, characterized by wrapping a mixture of maifan stone powder and spices in a cloth-like material such as paper, cotton, synthetic resin, etc. that is permeable to oil and shielding particles, and immersed in the oil. improvement of