KR100733132B1 - Device for preventing oxidation and life extension of fry oil - Google Patents

Abstract

The present invention relates to an antioxidant life-saving device for frying oil, and more particularly, by supplying electrons to cooking oil to inhibit oxidation, not only does the life of two times or more be extended under the same use conditions, but also the smoke time is extended two to three times. As the molecules of cooking oil become smaller and the oil falls out, the frying color is not darkened, and the frying is not felt and sticky, and the peroxide value is suppressed by suppressing the formation of peroxides. Of course, the negative ion and linoleic acid contained in the frying lowers blood cholesterol and slows down the lungs, so it does not lose taste even after being stored in the refrigerator for several days. .

The present invention provides an anti-oxidation life span device for frying oil, which supplies electrons to frying oil to suppress oxidation to prolong its life, and includes a front cover on which a first bolt is welded to a lower side of a first through hole formed on one side, and a second on upper and lower sides. A third cover is welded at regular intervals, and an inlet through which frying oil is introduced is formed at one side, and a rear cover having upper and side bent portions inwardly formed at the central end and both ends of the upper end, and fastened to the third bolt. When heat is applied above 34 ℃, it converts into ultra-fine semiconductor and generates electrons and accepts them.Then, it is fastened and fixed to the first and third bolts installed on the front and rear covers, and the anion is generated. It is characterized by consisting of a magnetic field generator to maximize the oxidation inhibition of the frying oil by activating the flow of negative ions generated from the portion.

Deep-fried oil, oxidation, antioxidant, life expectancy, anion, magnet, germanium, teflon

Description

Device for preventing oxidation and life extension of fry oil

Figure 1a is a cross-sectional view of a fryer installed with a conventional frying oil antioxidant life expectancy device.

Figure 1b is a perspective view showing a conventional frying oil anti-oxidation extending device.

Figure 2 is a perspective view of the anti-oxidation life-saving device of the fried oil according to the present invention in the open state of the front cover.

Figure 3 is an exploded perspective view of an antioxidant life-saving device for frying oil according to the present invention.

Figure 4 is a front view of the anti-oxidation life-saving device of the fry oil according to the present invention in the open front cover.

5 is a cross-sectional view taken along the line A-A of FIG.

[Description of Symbols for Main Parts of Drawing]

11: front cover 14: rear cover

15a: Top protrusion 15b: Side protrusion

19: first fixing sphere 22: germanium

23: 2nd fastener 41: electric wire

42: adapter 12, 18, 20, 25: through hole

13, 16, 17: bolts 21, 24, 29, 32; Fastener

The present invention relates to a device for preventing oxidation of frying oil, and more particularly, by supplying electrons to cooking oil to suppress oxidation, not only does the life of two times or more be extended under the same use conditions, but also the smoke time is 2 ~. It is extended three times and the oil molecules are reduced as the oil is dripped, so the frying color is not darkened and the frying is not felt and sticky, and the formation of peroxide is suppressed so that the peroxide value does not increase, and further the carbonyl value is increased. Anti-oxidation life-saving device for frying oil, which eliminates the feeling of taste, as well as the negative ions and linoleic acid in frying, lowers blood cholesterol and slows down the lungs. It is about.

In general, vegetable cooking oil used for frying is repeatedly mixed and contaminated with animal fats and oils from chickens and other meats, impurities, residues, fatty acids and oxides (charcoal). As the vegetable oil cannot be tasted properly, vegetable cooking oil is discarded after a certain period of use and replaced with new cooking oil. When the waste oil is discharged as it is, it is the main cause of environmental (water) pollution. It is used, but the effect is known to be very small.

In addition, deterioration of the life of the cooking oil is reduced according to the use time, and the causes of such deterioration are as follows.

First, the ingredients and seasonings of food ingredients are dissolved in oil, and the quality of oil is degraded.In particular, lecithin contained in egg yolks and fish and shellfish not only causes lactic acidification of cooking oil, but also hydrolyzes the oil with moisture such as ingredients and seasonings. As free fatty acids increase, it will smoke below 170 degrees, and the color of oil and frying will change, and the oil will not go out well.

Second, the moisture content of oil is increased by moisture generated from food materials, oil value is increased by heat polymerization of oil by heating, thermal decomposition and oxidation, and the acid value (AcidValue) is increased by repeated use. The exchange threshold is reached very quickly (for AV: 2.5 side dishes).

Third, oxygen in the air combines with cooking oil oil molecules to promote oxidation to produce peroxides such as superoxides, and the peroxides decompose to produce compounds containing carbonyl groups such as volatile cantons and altades. Aging of blood vessels not only harms the human body, but also generates a bad smell of frying, and repeatedly used to reach the KFDA threshold (in the case of cov: 50 side dishes) very quickly.

In particular, in recent years, there are many known hazards to trans fats. Trans fats have a markedly low chemical stability and low melting point, and are susceptible to oxidation (also called 'waste' in the case of fats). It is made of saturated fatty acid through artificial hydrogenation reaction of fat in blue fish, etc.).

The reason for making unsaturated fatty acid into saturated fatty acid is because the oil is stable, so it doesn't deteriorate (oxidation) well even after a long time. Oxidation.

In other words, oil is divided into saturated fat and unsaturated fat. Saturated fat is harmful to human body because it raises blood cholesterol level that causes cardiovascular disease. Vegetable fat is known to lower cholesterol, but unsaturated fatty acid is stable. It is easy to oxidize because of falling, and saturated fats are generally animal fats. Unsaturated fats are known as vegetable fats, but the fats in blue fish are unsaturated fatty acids, and oils such as palm oil are also saturated fats.

In addition, even unsaturated fatty acids, such as fats in blue fish and nuts, or in natural form, such as sesame oil, perilla oil or pressed olive oil, or woven in a natural way, contain natural antioxidants, so oxidation does not occur easily. Refined cooking oils made from soybeans, corn or rice bran are chemically refined and contain little natural antioxidants.

Instead, refined cooking oils are added to artificial antioxidants such as butylated hydroxyanisole (BHA) or BHT (Butylated HydroxyToluene) to prevent oxidation of the oil. When heated in the cooking process is easily evaporated, there is a problem that does not function to prevent oxidation because it is unstable to light.

In addition, BHA is known to cause carcinogenesis of the stomach and bladder, BHT promotes bladder cancer, may cause thyroid cancer, and BHA and BHT are known to cause liver and kidney dysfunction. Oxidation of fats, that is, acid rancidity.

Oxidation of these fats means that the chemically labile unsaturated fatty acids are transformed into stable fats through oxidation, and trans fats increase the stability through hydrogenation instead of BHA and BHT. Artificially made from saturated fat.

In that sense, the most dangerous thing is the oxidation of fats rather than trans fats, which have all the same bad things that trans fats have, plus oxidized fats in the body It is known to be more dangerous than artificial hydrogenated trans fats because it produces a lot of free radicals, or free radicals, known as the root cause of adult disease.

In order to suppress the oxidation caused by the repeated use of the cooking oil as described above, in the Republic of Korea Utility Model No. 411449 (Registration Date: March 08, 2006), a predetermined amount of vegetable cooking oil as shown in Figure 1a and 1b The negative potential plate 42 is installed by the support 41 in a state of being spaced apart from the bottom surface of the frying pan 2 soaked and heated to a predetermined temperature, and the negative potential plate 42 has a negative (−) high potential. An electric current is supplied to generate negative ions, and the support 41 for fixing the negative potential plate 12 is made of a ceramic material, and the ceramic coating layer 43 is formed on the edge portion of the negative potential plate 42 to have a predetermined width. A edible oil antioxidant for fryer has been proposed.

Conventional utility model No. 411449 as described above is ambiguous in principle of supplying a negative high electric current to a negative potential plate, and if a current is generated by a separate power supply device, a short circuit or electric shock may occur in the edible oil distribution. In addition, since only a certain level of current flows in the frying pan, it may cause an electric shock of the cooker, so it is impossible to supply a high-potential current, thus having a structural problem that cannot be put to practical use.

The present invention is to solve the above problems, when heat of a certain temperature (about 34 ℃ or more) is applied, the germanium (advanced semiconductor) is converted into a semiconductor, one of the four stable outermost electrons come off free electrons To generate a fine current, and supply the generated free electrons to the frying oil to suppress oxidation of the frying oil, that is, an anion generating part that accepts electrons and generates negative ions and an anion generated from the negative ion generating part. The anti-oxidation life span device for frying oil consisting of a magnetic field generating unit for generating a magnetic field to smooth the flow of negative ions to increase oxidation inhibitory power, and a front and rear cover for protecting and hiding the anion generating unit and the magnetic field generating unit from the outside. To provide.

In the present invention as described above, the oxidation of cooking oil is suppressed under the same use conditions, and the life span is not only extended by 2 times or more, and the smoke time is extended by 2 to 3 times, and the oil of the cooking oil is reduced so that the oil falls well. The technical task is not to become thick and to make the tempura feel and not sticky.

In addition, the present invention suppresses the production of peroxides under the same use conditions, and the peroxide value does not increase, and furthermore, the increase in carbonyl value is suppressed, thereby eliminating the taste sensation, as well as the negative ions and linoleic acid contained in the frying. It is a technical task to lower storage and delay the acid burn so that the taste does not drop even if stored in the refrigerator for several days to improve storage.

The present invention provides an anti-oxidation life span device for frying oil, which supplies electrons to frying oil to suppress oxidation to prolong its life, and includes a front cover on which a first bolt is welded to a lower side of a first through hole formed on one side, and a second on upper and lower sides. A third cover is welded at regular intervals, and an inlet through which frying oil is introduced is formed at one side, and a rear cover having upper and side bent portions inwardly formed at the central end and both ends of the upper end, and fastened to the third bolt. When heat is applied above 34 ℃, it converts into ultra-fine semiconductor and generates electrons and accepts them.Then, it is fastened and fixed to the first and third bolts installed on the front and rear covers, and the anion is generated. It is characterized by consisting of a magnetic field generator to maximize the oxidation inhibition of the frying oil by activating the flow of negative ions generated from the portion.

Hereinafter, described in detail with reference to Figures 2 to 5 attached to the anti-oxidation extending life of fried oil according to the present invention.

Figure 2 is a perspective view of the frying oil antioxidant life expectancy device according to the present invention with the front cover open, Figure 3 is an exploded perspective view of the frying oil antioxidant life expectancy device according to the invention, Figure 4 is a front cover in the open state 5 is a front view of the frying oil antioxidant extending apparatus according to the present invention, Figure 5 is a cross-sectional view taken along line AA of FIG.

The frying oil oxidation-proofing device according to the present invention generates an anion largely to generate negative ions, thereby suppressing oxidation of the frying oil, and generating an magnetic field by generating an anion induced electromagnetic ions from the negative ion generating portion 40. The magnetic field generating unit 50 to increase the oxidation inhibitory force, the anion generating unit 40 and the front and rear cover 11, 14 to protect and conceal the magnetic field generating unit 50 from the outside.

The front cover 11 has a first through hole 12 is formed on one side, the first bolt 13 is installed on the lower side of the through hole 12, the rear cover 14, the second, The three bolts 16 and 17 are installed at regular intervals, and the inlet 18 through which the frying oil flows is formed between the third bolts 17, and the upper bent portion 15a is formed in an inner direction at the center of the upper end. The side bent portions 15b are formed at both end portions in the inward direction.

Here, the front and rear covers (11, 14) is used as most of the frying pan (fryer) material without sticking to the magnet and used the most suitable and stable material for the existing environment.

The anion generator 40 has a through hole 20 is formed at a position corresponding to the inlet 18 formed in the rear cover 14 and the first fixing sphere formed with a fastening hole 21 introduced into the third bolt 17. 19 and germanium 22 which flows into the through hole 20 formed in the first fixture 19 and is converted into an ultra weak semiconductor when the negative power is applied at 34 ° C. or higher to generate free electrons, and the rear surface. The through hole 25 is formed at a position corresponding to the inlet 18 formed in the cover 14, and the second fixing tool 23 having the fastening hole 24 in which the third bolt 17 and the wire 41 are installed. Is done.

Here, the germanium 22 has a purity of 99.9999% and when negative power is applied in a heat of 34 ° C. or higher, it converts into a very weak semiconductor and generates free electrons. The free electrons supply negative ions to the frying oil to suppress oxidation. It was made.

The magnetic field generating unit 50 has a fastening hole 27 introduced into the second bolt 16 installed in the rear cover 14 and a magnetic field dispersion preventing sheet 26 made of Teflon to prevent dispersion of the magnetic field; It is attached to the front of the magnetic field dispersion prevention sheet 26 is fixed to the first, second bolts 13, 16 through the fastening holes 29, 32, the groove portion into which the wire 41 is introduced ( 31 is formed in the center portion of the magnet fixing fixture 28 of the Teflon material formed with the groove portion 31, and the magnet 33 is installed in the groove portion 31 formed in the magnet fixture 28 to increase the oxidation inhibitory force; Is done.

The reason why the magnetic field dispersion prevention sheet 26 and the magnet fixture 28 are made of Teflon is because the temperature of the frying oil is about 180 degrees, so it must endure more than 200 degrees for durability against primary heat. Teflon was used, and since Teflon is the strongest negative charge, it was used to minimize the generation of static electricity due to the finely generated friction.

The magnet 33 is made of samarium cobalt (Sm2co17) is used, the reason is that the normal magnet loses the properties of the magnetic force above a certain temperature, the strongest of the kind of magnets is samarium cobalt is In this device, all materials or parts must withstand 200 degrees or more (cooking temperature using fried oil). Therefore, samarium cobalt is a magnet that maintains the properties of the magnet as it is at 200 degrees or more. In particular, the device uses a samarium cobalt magnet that does not lose magnetic force even at a temperature of 300 degrees or more.

In addition, the magnet 33 is preferably maintained within the range of 4,000 to 7,000 gauss, and for this reason, when less than 4,000 gauss, the efficiency of oxidation prevention is lowered because the flow path of free electrons emitted from the germanium 22 is not diffused. If it is more than 7,000 gauss, it will not only have any further effect on the diffusion of free electron flow path but also cause the cost increase.

Antioxidant extension device for frying oil according to the present invention made as described above is first put into a frying container (2) that is a predetermined amount of vegetable cooking oil is heated to a predetermined temperature, and then through the adapter 42 10) Supply negative power.

The adapter 42 converts the commercial AC power of AC 220V to DC 280V, which is a DC power source, and the germanium 22 through the second fixing port 23 in which the negative power of the adapter 42 is connected to the wire 41. Is applied to.

The germanium 22 is a kind of insulator which is a tetravalent or octavalent intrinsic semiconductor having a purity of 99.9999%, and is used by adding a trivalent or pentavalent impurity and converting it to an n-type or p-type semiconductor. Even without the addition of, electrons at the outermost surface are released and free electrons are generated, which causes the semiconductor to flow current.

Group 4 atoms used as semiconductors such as the germanium 22 are four covalent bonds with each other, so that the home appliance becomes a stable state of eight, but since the prohibition band is much narrower than that of the insulator, free electrons can be made by thermal energy. That is, it is completely insulator at absolute temperature 0K, but it can act as a conductor at room temperature.

In the case of high-purity intrinsic semiconductors, when electrons break covalent bonds by heat energy and escape from atoms, an empty space in which electrons are formed is called a hole, and in the case of intrinsic semiconductors, holes and electrons are generated 1: 1, The holes and electrons are recombined after a certain time. Since the holes recombine with the electrons of other covalent bonds, the electrons move and the holes move.

Therefore, germanium (22) is generated on the principle that free electrons fall from itself when a certain temperature is applied above, the ion that receives the electrons that are separated is eventually an anion.

That is, the oxidation of cooking oil is to deprive electrons, so in order to slow down or prevent oxidation, reducing the number of electrons that prevent or decouple the bond with oxygen can prevent oxidation, and thus, the naturally oxidized fried oil of germanium ( 22) to supply a constant electron, thereby preventing the oxidation to extend the life.

Therefore, the AC power inputted by the adapter 42 is converted to DC, and the DC voltage outputted by the positive electrode is held, and only the negative electrode through the wire 41 is grounded to the second fixing port 23 so that the oxidation prevention itself is negative. It does not cause problems such as electric shock or short circuit due to current supply.

That is, the direct injection of electrons is not caused, but if a difference in the amount of charges due to the flow of free electrons due to the uniqueness of germanium 22 occurs, a microcurrent is generated by this, and thus flows in the germanium 22 crystals. By forming the passage of the electronic carrier to the outside to perform a kind of switching action to be able to operate only in the fried oil heated over a certain temperature for cooking is very high stability.

In addition, the germanium 22 not only emits electrons, but also frequently converts to negative electrons or positrons, so that the unstable state of the surroundings can be returned to a normal state. It also controls the unstable charge difference of, which serves to enhance the unique taste of the material itself.

On the other hand, the magnet 33 is a magnetic field is formed when the current flows in the present invention is not a large magnetic field is formed by the flow of a small current, the movement of this current means that the free electrons moving around the nucleus in the atom is generated The actual current flows by the energy of the adjacent electrons continuously passing through their free electrons.

Therefore, the electrons emitted from the germanium 22 are spread out evenly and quickly by the magnetic field of the magnet 33, which is in the range of 4,000 to 7,000 gauss, to perform more effective anti-oxidation function, and to provide an efficient part of the work when not cooking. In consideration of the additional function to be able to be attached to the inside and outside of the frying pan.

Analyzing the amount of use, cooking time, monthly expenses before and after installing the frying oil antioxidant life expectancy device of the present invention by applying the frying oil antioxidant life expectancy device according to the present invention acted by the configuration as described above, The installation effect is shown in Table 1 below.

In addition, the measurement method of Table 1 below was measured at room temperature in five steps (0: blue to 4: yellow) using AV-CHECK SHEET as an auxiliary sample, and was discarded when detecting 2.5 or more. In addition, two frying vessels with the same cooking environment were used simultaneously to compare and analyze the color, taste, moisture content, and product smell more than the existing product value.

However, individual errors were allowed due to differences in the independent cooking methods (cooking temperature, cooking time, use of additional seasonings, criteria for finished product, etc.) of existing cookers.

Table 1

Mutual Mexican Chicken A Mexican Chicken B Applicable object Chicken Chicken Fried oil consumption (ℓ) 18 18 Fried oil price 21,000 21,000 Test days 1 One One Before installation Exchange days One One Quantity of use 45 40 Cooking time (minutes) 9 10 Monthly spend (￦) 630,000 630,000 after installing Exchange days 2.5 2 Quantity of use 115 90 Cooking time (minutes) 7 8 Expected Monthly Spend (￦) 252,000 315,000 Installation effect Savings rate 60% 50% Savings (￦) 378,000 315,000

As shown in Table 1 above, the general understanding that reducing the cooking time and cooking temperature in the conventional cooking method can reduce the frying oil oxidation by that amount has been publicized. The result was that shortening the time and thermal efficiency lowering the cooking temperature of about 10 degrees or more were possible.

In addition, in the case of the finished product, the moisture content of the material itself and the smell of the frying in the comparison of the product in which the anti-oxidation device is installed and the container of the present invention are not included. ), And the difference in crispness was noticeable when chewing the fries.

As described above, the anti-oxidation life span device of the frying oil according to the present invention is converted to ultra-semiconductor when heat of 34 ° C. or higher is applied to generate an anion, thereby generating anion to inhibit oxidation of the frying oil, and from the anion generator. It consists of magnetic field generating part that generates magnetic field by electromagnetic induction phenomenon to smooth the flow of negative ions to increase oxidation inhibitory power, and front and rear covers which protect and conceal the anion generating part and magnetic field generating part from the outside. By suppressing the oxidation of cooking oil under the same use conditions, not only does it extend the service life by more than two times as well as the smoke time is extended by 2 ~ 3 times, and the oil of the cooking oil becomes smaller, so that the oil falls out. Tempura is not feeling sticky is the effect.

In addition, the frying oil antioxidant life-saving device of the present invention does not increase the gastric oxide value that suppresses the production of peroxide under the same use conditions, and furthermore, the increase in carbonyl value is suppressed, thereby eliminating the taste sensation, and minus included in frying. Ion and linoleic acid lowers blood cholesterol and slows down the lungs, so even if it is stored in the refrigerator for several days, the taste does not fall, and the shelf life is improved.

In addition, the present invention has the effect that does not cause problems such as electric shock or short-circuit due to the current supply by supplying only the negative electrode of the DC power supply so that the oxidation leaving itself serves as a negative electrode.

Claims (4)

In the anti-oxidation life-saving device of the fry oil, which supplies negative ions to the fry oil to suppress oxidation and prolong the life, A front cover 11 provided with a first bolt 13 below the first through hole 12 formed at one side thereof; On the upper and lower sides, the second and third bolts 16 and 17 are installed at regular intervals, and an inlet 18 through which frying oil flows is formed on one side, and the upper and lower ends of the upper and lower ends are formed at the center and both ends. A rear cover 14 formed with an inward direction of 15a and 15b, An anion generator 40 which is fastened and fixed to the third bolt 17 and converts to a very weak semiconductor at 34 ° C. or higher to generate an anion; It is fastened and fixed to the first and third bolts 13 and 16 installed on the front and rear covers 11 and 14 and activates the flow of anions generated from the anion generator 40 to inhibit oxidation of the frying oil. Anti-oxidation life-saving device of the fry oil, characterized in that consisting of a magnetic field generating portion (50) to maximize. According to claim 1, wherein the negative ion generating unit 40, A first fixing hole 19 having a through hole 20 formed at a position corresponding to the inlet 18 formed at the rear cover 14 and having a fastening hole 21 flowing into the third bolt 17; Germanium 22 which is introduced into the through hole 20 formed in the first fixing sphere 19 and converted to ultra weak semiconductor when heat of 34 ° C. or more is applied, and generates free electrons, A through hole 25 is formed at a position corresponding to the inlet 18 formed in the rear cover 14 and the second fixing tool 23 having a fastening hole 24 to which the third bolt 17 and the wire 41 are installed. Antioxidant life-saving device of the fry oil, characterized in that consisting of. According to claim 1 or 2, wherein the magnetic field generating unit 50, A fastening hole 27 flowing into the second bolt 16 installed on the rear cover 14 is formed, and a magnetic field dispersion preventing sheet 26 made of Teflon to prevent the dispersion of the magnetic field; It is installed in the front of the magnetic field dispersion prevention sheet 26 is fixed to the first and second bolts 13, 16 through the fastening holes 29, 32, the groove portion into which the wire 41 is introduced (31) is formed and the magnet fixture (28) formed with a recess 31 in the center portion, Oxidation of deep-fried oil, characterized in that it is provided in the groove portion 31 formed in the magnet fixture 28 is made of a magnet 33 to generate a magnetic field by the electromagnetic induction phenomenon to smooth the flow of negative ions to increase the oxidation inhibitory power Prevent life span device. According to claim 3, wherein the magnetic field dispersion prevention sheet 26 and the magnet fixture 28 is made of Teflon, the magnet 33 is anti-oxidation life-saving device, characterized in that the samarium cobalt material of 4,000 ~ 7,000 gauss .

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