JPS6244584A - Fats and oils for preventing corrosion of aluminum vessel and aluminum foil - Google Patents

Abstract

PURPOSE:To improve the corrosion preventing, sticking and coating properties of the resulting titled fats and oils by using pork olein oil as base oil and adding edible processed fats and oils to the base oil so as to specify the ratio between satd. and unsatd. fatty acids. CONSTITUTION:Pork olein oil obtd. by fractionating fats and oils as starting material is used as base oil and edible processed vegetable and/or animal fats and oils are added to the base oil so as to provide a composition consisting of 20-25% satd. fatty acids and 75-80% unsatd. fatty acids. When the resulting titled fats and oils are applied to an Al vessel or the like, a formed coating film is not cracked or stripped even at a low temp. and has viscoelasticity at ordinary temp., so the corrosion of the Al vessel by common salt acid acids can be prevented.

Description

Detailed Description of the Invention "Field of Industrial Application" The present invention applies to products prepared and processed foods containing salt, acidic seasonings, etc. alone or in combination, packed in aluminum containers or aluminum foil. The present invention relates to oils and fats for coating materials for the purpose of corrosion protection of aluminum containers or aluminum foil.

``Prior art'' Conventionally, there have been cases where prepared processed foods containing salt and acidic seasonings, etc. alone or in combination are sold as products packed in aluminum containers or aluminum foil, but after the product is manufactured, During the storage period before consumption, there were many complaints about 819 problems such as corrosion due to chemical and physical reactions, holes forming, discoloration, etc., and countermeasures were desired. .

Conventionally, countermeasures have been considered such as chemical corrosion prevention methods that apply an alumite finish to the aluminum surface and form a protective film of aluminum oxide, and synthetic resin coating methods that apply chemical synthetic resins for corrosion prevention purposes. However, the former was expensive and unsuitable for food filling, which is generally disposable, and Gonagi has a low heat resistance temperature of no more than 300℃ for containers used over open flames. At temperatures above 2.5, volatile gases are generated and blackening occurs, making them unsuitable for use as food containers.

"Problems to be Solved by the Invention" The present inventor came up with the idea of applying oil and fat to the surfaces of aluminum containers and aluminum foil as a corrosion-resistant material, and began research to identify oils and fats suitable for this purpose.

There are a wide variety of oils and fats, but the specific conditions are first that they must be effective as a coating material for corrosion protection. That is, it is necessary that the oil has good physical properties such as resistance to Yu, corrosion resistance, and adhesion to aluminum containers and aluminum foil. In particular, when used for frozen or chilled foods, they are distributed at low temperatures, and many fats and oils solidify at low temperatures, which reduces adhesion and causes the coated surface to peel off. The corrosion-preventing effect is often lost.As such, the physical properties of oils and fats for coating materials that can maintain and secure the anti-corrosion effect even under changes in temperature conditions and distribution conditions become an issue.

The second specific condition is that safety must be ensured from the point of use for food. In other words, 1) the present invention does not contain harmful substances even when used in cooked processed foods, ensuring safety, no hygiene problems, no nutritional problems, and is inexpensive to prepare. The prerequisite is that the fat or oil has properties that improve the palatability of processed foods.

"Means for Solving the Problems" The oil and fat according to the present invention must first of all be an oil and fat that has excellent coating properties on aluminum containers and aluminum foil, and therefore exhibits physical properties suitable for that purpose. It needs to be oil or fat.

The physical properties required for the oil and fat for coating materials according to the present invention are as follows.

b) First, the oil and fat according to the present invention needs to have physical properties that allow it to coat aluminum containers and aluminum foil at room temperature and to form an oil and fat film at low temperatures.

The purpose of the oil and fat of the present invention is to prevent corrosion of aluminum containers and aluminum foil in products in which cooked processed foods containing salt and acidic seasonings, etc. alone or in combination, are stored in aluminum containers and aluminum foil. The product must be able to easily form an oil film to a specified thickness during product manufacturing, and must have an appropriate viscosity so that the oil film can be reliably maintained at room temperature or low temperature during distribution and storage. For example, if the viscosity of the oil or fat is too low and too soft, it will sag downward and it will not be possible to form and maintain a film of the specified thickness on the sloped or rising parts of the container. It tends to accumulate only in the bottom and recesses of the container. In this case, the coverage of the flowing part becomes thinner and the corrosion resistance becomes weaker. Conversely, if the viscosity of the oil is high and it solidifies too quickly, the coating is likely to crack or peel during low-temperature distribution, making it difficult to maintain corrosion resistance.

The inventor studied the fatty acid composition in order to identify an oil or fat for a coating material that satisfies the above requirements. As a result, the fatty acid composition of oils and fats for coating materials has a saturated fatty acid content of 20% to 25%.
It was found that unsaturated fatty acid content of 75% or more is suitable. This is because when the degree of saturation is 26% or more, solidification is quick, but when cooled at a low temperature, there is a tendency for cracks to form and peeling to occur, and the corrosion resistance becomes weak. saturated fatty acids 2
If it is less than 0%, when it dissolves and solidifies, the solidification speed becomes slow, resulting in poor workability. Furthermore, when applying the oil or fat by spraying or spraying, it does not solidify depending on the temperature and tends to drip to the bottom of the container, and in this case, the side wall becomes thinner and the corrosion resistance becomes weaker. For this reason, while remaining in a solid state at room temperature due to the action of saturated fatty acids,
By containing 75% to 80% of unsaturated fatty acids, it maintains its viscosity at low temperatures. In this case, the unsaturated fatty acids must be 60% or more monounsaturated fatty acids,
It is desirable that the content of polyunsaturated fatty acids higher than linoleic acid be 15% or more.This is because a large amount of polysaturated fatty acids can maintain fats and oils in a liquid state and viscoelastic state even at extremely low temperatures. This is because it is suitable for

Particularly when storing frozen foods, the oil and fat for the coating material according to the present invention is solidified, but the oil and fat has viscoelasticity and does not peel off even in an environment of 0°C to -20°C. It is desirable that the physical properties be such that there is no such thing.

That is, although it appears solid, it must maintain viscoelasticity and not cause cracking or peeling. The physical properties of oils and fats that maintain this state are determined by the solid fat content (
SFC) value is 30 to 6 at 0°C to -20°C.
It has been found that it is better to set the value to about 0.

c) Furthermore, if the coated fat is solidified at the time of consumption, the commercial value will be significantly impaired, so it is necessary that it be in a molten state within the consumption temperature range.

According to the results of experiments, oils and fats that exhibit an apparent melting point at 25 to 35°C and have a viscosity of 20 to 30 centipoise at 40 to 45°C when melted by heating are desirable.

The most desirable physical properties of oils and fats that satisfy the above requirements are expressed in solid fat content (SFC) values: 5FC at 20°C, 5FC at 5°C, 5FC at 20-25°C.
When the FCI is 5 to 20.35°C, it is desirable that the FCI is 5FCI or less.

In terms of chemical composition, fats and oils having saponification value of 19'O to 195, iodine value of 60 to 70, and properties and compositions of a), a), and c) above can be used.

2) Furthermore, aluminum containers and aluminum foil have different characteristics from other food containers in that they are heat resistant and can be heated and cooked as is. therefore,
Aluminum containers and aluminum foil are used for food that is cooked and eaten as is.

For example, they are often used as containers for pot-fried dishes, grilled dishes, cooked noodles, etc. Therefore, they need to have excellent heat resistance. Specifically, the smoke point is 210.
It is desirable that the temperature is above ℃.

Second, the fats and oils according to the present invention may be vegetable-based, animal-based, or a combination thereof, but since they are used as coating materials for food containers and packaging materials, they are safe for the human body. In other words, it must be safe to eat without causing any harm to the human body, and it must have a good flavor and not spoil the taste of the food. It is also necessary that there are no problems.

To do this, it is necessary to identify them among edible fats and oils.

As a result of searching for an oil or fat for coating materials that satisfies the above requirements, no single natural oil or fat could be found. However, fats and oils that have properties that can meet the requirements of (a), (b), and /\) above include pork fat as a raw material.
It was confirmed that pork olein oil obtained by fractionating this was present. The pork olein oil is made by putting pork fat, the raw material, into a tank and raising the oil temperature to around 60℃, then slowly cooling it for 30 minutes.
It was obtained by a physical separation method in which solid and liquid parts are mechanically separated after cooling to 0° C. or lower. The fatty acid composition of the pork olein oil (representative example) thus obtained was as follows.

Fatty acid composition of pork olein oil (representative example)〉C14-
01,4 (%) C1B-022,2 C1B-13,1 C18-012,0 C18-148,2 C18-28,5 Part A 4.6 Total 100.0 (%) Iodine value 65.6 Saponification The pork olein oil has a value of 194.2 and a melting point of 30.7°C or higher, so it is safe to eat without causing any harm to the human body, and it has a good odor and taste and does not impair the taste of food. In addition to being in a molten state in the eating temperature range, it also has the characteristics of being in a molten state in the eating temperature range.
The viscoelastic properties of the fat and oil at 0°C are such that they do not cause peeling, and are suitable as the fat and oil according to the present invention. Therefore, by using the pork olein oil as a base oil and adding edible vegetable or animal processed oils or fats or mixtures thereof, the composition can be adjusted to have a saturated fatty acid content of 20% to 20%.
25% and unsaturated fatty acids and 75% to 80% of unsaturated fatty acids, this was used as a corrosion-proofing oil for aluminum containers and aluminum foil.

When using the anticorrosion oil prepared in this manner, it is applied by spraying or brushing onto the surfaces of aluminum containers and aluminum foil to form a thin film. At this time, it may be applied to the entire surface of the aluminum container and aluminum foil, or to the portion that will come into contact with the food.

"Effects of the Invention" As described above, the corrosion-proofing oil and fat for aluminum containers and aluminum foil according to the present invention uses pork fat as a raw material, and uses pork olein oil obtained by fractionating this as a base oil. Add edible vegetable or animal processed oil or fat, or a mixture of these oils to increase the saturated fatty acid content to 20% to 25%.
It is composed of 75% to 80% unsaturated fatty acids. When applied to the inner surface of an aluminum container or aluminum foil, it does not crack or peel off even at low temperatures, and remains in a solidified state with viscoelasticity at room temperature, within the temperature range where products are normally manufactured and distributed. In this case, a film is always formed and maintained whether it is distributed at low temperature or at room temperature, and the aluminum container or aluminum foil reliably exhibits a corrosion-resistant effect against salt and acid.

In particular, even in frozen conditions such as 0°C to -10°C, the fats and oils appear to be in a solidified state, but they have viscoelasticity and may crack! Does not cause A-separation and is 0°C to 30°C
It has excellent characteristics as a coating material fat and oil in that it maintains a solidified coating state even at room temperature, and maintains a corrosion-preventing effect even in a frozen state even at room temperature.

In order to confirm this effect, in an experiment, we used pork olein oil as the base oil for corrosion protection, prepared several types of oils with different saturated fatty acid content compositions, and applied them to the inner surface of an aluminum container or aluminum foil. The test was carried out by applying a seasoning solution such as salt, vinegar, soy sauce, etc. to the container or packaging it, storing it at room temperature for two months, and then examining the corrosion state of the aluminum container and aluminum foil. As shown in Table 1, a sufficient anticorrosion effect was confirmed when the U fatty acid content was in the range of 20% to 25%.

Procedural amendment September 25, 1985 Michibu Uga, Commissioner of the Patent Office Indication of case 16 1985 Patent application No. 183714 3. Person making the amendment: 1 (Relationship to the case Patent applicant address Name Date Rogyo Co., Ltd. 4, Agent 3-7-26 Mita, Minato-ku, Tokyo, Showa Year, Month, Day 6, Specification to be amended 7, Contents of the amendment, Contents of the amendment (1) In the description, "Patent Claim The section ``Range of'' shall be amended as follows.

``Pork oleic oil obtained by fractionating fats and oils as a raw material is made into oil, and edible processed vegetable or animal fats and oils, or a mixture of these oils are added to make it saturated. Corrosion-preventing oil and fat for aluminum containers and aluminum foil having a composition with a fatty acid content of 20% to 25% and an unsaturated fatty acid content of 75% to 80%.'' (2) Table 1, page 14 of the specification. ” shall be corrected as shown in the attached sheet.

Claims (1)

[Claims] Pork fat is used as a raw material, and pork oleic oil obtained by fractionating this is used as a base oil, and edible processed vegetable or animal fats and oils, or a mixture of these oils are added to produce saturated fatty acids. Content: 20% to 25%, unsaturated fatty acids 75%
% to 80% or more, for corrosion protection of aluminum containers and aluminum foil.