KR101061840B1 - Low concentration trans fatty acid frying device - Google Patents

Abstract

The present invention is frying the food for frying at a vacuum degree of 10 ~ 400 Torr, vegetable fat oil temperature 90 ~ 150 ℃ in a closed pressure frying device concentration of unhealthy trans fatty acids that can fry food with vegetable oil of low temperature It relates to a pressure-sensitive frying apparatus that can maintain about 30% of the existing fried food.

Accordingly, the present invention according to the type of food for frying in the case of frying in a closed pressure frying device that maintains the temperature of vegetable oil 90 ~ 150 ℃, vacuum degree 10 ~ 400 Torr of the molecular weight is lighter than moisture Vegetable fat oil is evaporated quickly and the moisture contained in foods with high moisture content is evaporated. At the same time, it is substituted inside foods to improve the nutrition and flavor of fried foods. In addition, the boiling temperature of vegetable oil is also greatly reduced, so that the trans fatty acid concentration, which is generated in large amounts when fried in the existing 170 ~ 200 ℃ range, is reduced to 1.0% or less. Produce fried foods.

Vegetable oil, fried, trans fatty acid, degree of vacuum, deep-fried fryer, deoiler

Description

Frying technology and facility of low concentration of trans fatty acid for frying foods}

The present invention is frying the food for frying at a vacuum degree of 10 ~ 400 Torr, vegetable fat oil temperature 90 ~ 150 ℃ in a closed pressure frying device concentration of unhealthy trans fatty acids that can fry food with vegetable oil of low temperature It relates to a low concentration trans fatty acid frying apparatus that can maintain about 30% of the existing fried food.

Food frying using vegetable fat oil has been produced with a focus on nutrition and flavor, but in 1978, the harmful effects of trans fatty acids were discovered. This trans fatty acid has been identified as a harmful factor such as heart disease, cancer, diabetes, immunity, reproductive control, feeding problems and obesity, and the method of reducing trans fatty acids in fried foods inhibits the use of hardened oil or uses only vegetable fat oil for frying for a short time. There is no special measures other than the method of suppressing the oxidation of oil as much as possible.

Trans fatty acids are known to cause high levels of low density protein, cholesterol, which is harmful to the human body, causing various adult diseases. If you fry a variety of foods with oils containing large amounts of trans fatty acids, the texture is crispy and has a savory flavor. The trans fatty acid content should be present at a low level of 1% or less of the total fatty acids to be relatively safe, but as low as possible, it can be said to be beneficial to health.

According to the World Health Organization (WHO), humans consume less than 1% of calories from trans fats per day, especially for adult women (20-49 years old). 1 to 3 years old 1.3g a day, 4 to 6 years old should be kept less than 1.8g. Typical fried foods include 4-5% of French fries, 3-5% of chicken fritters, and 4-7% of trans fat.

Fresh vegetable fatty oils are rich in unsaturated fatty acids, but these oils are also rapidly converted into trans fatty acids by high heat, light, oxygen, metals and water. It must be very high.

Therefore, it is urgent to develop a frying apparatus to reduce the concentration of trans fatty acids.

The present invention has been made to solve the above problems, an object of the present invention is to lower the temperature of the frying to prevent trans fatty acids contained in vegetable oil to be transferred to fried foods trans fatty acids contained in a large amount in fried foods It is to provide a food frying apparatus that can reduce.

Low concentration trans fatty acid frying apparatus of the present invention is a vegetable fat oil storage tank 10 for storing vegetable fat oil for frying; Storage hopper 20 for storing food for frying; Pressure-reducing frying apparatus in which the vegetable fat oil supplied from the vegetable fat oil storage tank 10 and the food for frying supplied from the storage hopper 20 are introduced, and the food for frying is precipitated in vegetable fat oil and fried under reduced pressure. 40; Heating means (30) for heating the vegetable fat oil introduced into the reduced-pressure frying device (40) to rapidly dry the moisture contained in the food for frying by boiling heat transfer and to replace the moisture in the food for frying; A condenser 50 for condensing and separating water and fat oil droplets contained in the vegetable fat oil and the food for frying by heating the heating means 30; Oil and water separator 60 for separating the condensate and oil passing through the condenser 50; A deoiler (70) for separating excess vegetable oil from the fried food; Characterized in that it comprises a.

In addition, the reduced pressure frying device 40 has an internal pressure of 10 to 400 Torr, and the temperature of the vegetable fat oil by heating of the heating means 30 is characterized in that 90 ~ 150 ℃.

In addition, the frying time by the reduced-pressure frying device 40 is characterized in that 1 to 5 hours.

In addition, when the time used for frying the vegetable fat oil is 1 to 5 hours, the trans fatty acid concentration contained in the vegetable fat oil is characterized in that less than 1.0%.

The present invention is heated to a frying vegetable fat oil temperature 90 ~ 150 ℃ at a vacuum degree of 10 ~ 400 Torr when the food for frying is added, the moisture contained in the food is quickly evaporated by boiling heat transfer in this process vegetable oil As some are replaced at the watery location, a series of cooking processes are carried out that improve nutrients and improve flavor. Since the pressure inside the depressurizer is kept at 10 ~ 400 Torr vacuum below atmospheric pressure, the food is fried at a temperature lower than 170 ℃ where the mass of trans fatty acid is generated. Therefore, the trans fatty acid contained in vegetable oil is added to the fried food. The oil component is reused and condensate is discharged through the condenser which prevents the transfer and separates the water vapor and the oil fraction, and some odorous substances separated in this process are completely burned in the oil heating combustor.

According to the present invention, if the internal pressure of the pressure-reducing frying apparatus is maintained at 10 to 400 Torr according to the type of vegetable fat oil and the food for frying, the frying cooking of food is made at the frying oil temperature of 90 to 150 ° C. It is a food frying device technology that can reduce the trans fatty acid concentration to 1.0% or less even if the vegetable oil for frying is used for a long time since it does not exceed 170 ° C. which changes into fatty acids.

Hereinafter, a low concentration trans fatty acid frying apparatus of the present invention will be described in detail with reference to the accompanying drawings.

1 is a view showing a low concentration trans fatty acid frying apparatus of the present invention.

As shown, low concentration trans fatty acid frying apparatus of the present invention is a vegetable fat oil storage tank (10); Storage hopper 20 for storing food for frying; Vegetable fat oil and food for frying are put into a reduced pressure frying device 40 to be fried by decompression; Heating means (30) for heating the vegetable fat oil introduced into the reduced pressure frying device (40); A condenser 50 for condensing and separating water vapor and fat oil droplets contained in the food for frying generated by heating of the heating means 30; Oil and water separator 60 for separating the condensate and oil passing through the condenser 50; And a deoiler (70) for separating excess vegetable oil from the fried food. It is made, including.

The vegetable fat oil storage tank 10 stores vegetable fat oil for frying. The vegetable fat oil stored in the vegetable fat oil storage tank 10 is supplied to the reduced pressure frying apparatus 40.

The storage hopper 20 stores the food for frying and is supplied with the food for frying stored in the reduced pressure frying device 40.

The reduced pressure frying device 40 is a vegetable fat oil supplied from the vegetable fat oil storage tank 10 and the food for frying supplied from the storage hopper 20 is input and the food for frying is precipitated in the vegetable fat oil It serves to fry by depressurization.

The heating means 30 heats the vegetable fat oil introduced into the reduced pressure frying device 40 so as to rapidly dry the moisture contained in the food for frying by boiling heat transfer and to replace the moisture in the food for frying.

The heating means 30 may use a general heater which is supplied with a current to the heating wire and heated by resistance heat, and preferably, it is heated using a combustor. When combusting using a combustor it is possible to completely burn some odorous substances from the separated oil in the process of separating the water and oil in the oil and water separator 50, the steam and oil components condensed by the condenser.

At this time, the reduced pressure frying device 40 is an internal pressure of 10 ~ 400 Torr, the temperature of the vegetable fat oil by heating the heating means 30 is preferably 90 ~ 150 ℃.

If the temperature of the vegetable fat oil is too high, the concentration of trans fatty acids will be high to harm the human body, so it is important not to increase the temperature of the vegetable fat oil too high. In addition, if the internal pressure of the reduced-pressure frying device 40 is reduced, there is no problem in frying foods even if the temperature of vegetable fat oil is low.

In addition, the frying time by the reduced pressure frying device 40 is preferably 1 to 5 hours. In addition, when the time used for frying vegetable fat oil is 1 to 5 hours, it is preferable that the concentration of trans fatty acids contained in vegetable fat oil is 1.0% or less.

Accordingly, the present invention according to the type of food for frying, when the temperature of vegetable oil is fried in a closed pressure frying device that maintains a vacuum state of 90 ~ 150 ℃, vacuum degree 10 ~ 400 Torr compared to the molecular weight Light vegetable fat oil rapidly evaporates the moisture contained in foods with high moisture content by boiling heat transfer, and is substituted inside the food to improve the nutrition and flavor of the fried foods. The evaporation and boiling temperature of vegetable oil are also greatly reduced, and the trans fatty acid concentration that occurs in a large amount when fried in the existing 170 ~ 200 ℃ range is described in this patent. Produce fried foods that can be reduced.

The condenser 50 serves to condense and separate the droplets of water and fat oil contained in the vegetable fat oil and the food for frying by heating the heating means 30.

The oil / water separator 60 serves to separate the condensate and oil passing through the condenser 50 passing through the condenser 50.

The deoiler 70 serves to separate excess vegetable oil from the fried food.

In addition, the reduced pressure frying device 40 to maintain a vacuum of 10 ~ 400 Torr vacuum degree is discharged while accompanied by a splash of steam and frying oil generated by the evaporation of moisture contained in the food in the frying apparatus using a vacuum pump This is quickly discharged to adjust the inside to fry at the proper frying oil temperature depending on the type of food. Water vapor and some oil droplets discharged through the vacuum pump are condensed in the condenser 50 to separate water and oil from the oil / water separator 60 to analyze the oil dissipation degree, trans fatty acid concentration, etc. and reuse the water. .

As described above, the present invention fry the food at 90-150 ° C., which is lower than 170 ° C., in which the frying oil temperature in the reduced-pressure frying device 40 is generated from trans vegetable fatty acids in general vegetable oil. Can be prevented. Once vegetable fatty oil is produced by heat, trans fatty acid is concentrated in oil used for a long time, so it is easy to transfer to fried foods. In general, when the frying oil is used continuously for several days, the rancidity of the oil proceeds considerably, and the trans fatty acid concentration of the oil is more than 10%, so consumers have to consume fried foods having a high trans fatty acid concentration.

When the pressure frying device is heated to a vegetable fat oil temperature of 90 ~ 150 ℃ at a vacuum degree of 10 ~ 400 Torr, and the food for frying is added, the moisture contained in the food is rapidly evaporated by boiling heat transfer. As a result of the substitution, a series of processes to improve nutrients and improve flavor are performed. At this time, the oil of the reduced pressure fryer is fried at a temperature lower than 170 ° C. at which a large amount of trans fatty acid is produced. The oil component is reused, the condensate is discharged, and some odorous substances separated in this process are burned completely in the oil heating combustor.

In general, moisture starts to boil at 100 ℃ but boils at 45.8 ℃ at 76 Torr, 60.1 ℃ at 152 Torr, and 75.9 ℃ at 304 Torr. Therefore, according to the present invention, when the internal pressure of the pressure-reducing frying apparatus is maintained at 10 to 400 Torr according to the type of vegetable fat oil and foods for frying, the food is cooked at a frying oil temperature of 90 to 150 ° C. to produce unsaturated fatty acids of vegetable oil. It is a food frying apparatus that can reduce the trans fatty acid contained in a large amount in the fried food to 1.0% or less because it does not exceed 170 ℃ or less to change into trans fatty acids.

Since conventional food frying uses various vegetable fat oils, the oil temperature is 170 ~ 200 ℃, and the frying apparatus is operated under normal pressure. Therefore, it is necessary to maintain high temperature for water evaporation of food and frying by vegetable oil depending on the type of food. In the present invention, a condition in which the trans fatty acid is formed is formed, but in the present invention, the vegetable fat oil for frying is frying oil while frying the food while maintaining the vacuum of the frying apparatus at about 10 to 400 Torr while using the same oil as before. The boiling point is significantly lowered, and sufficient frying occurs at the temperature of frying oil at 90-150 ° C, which is lower than the existing 170-200 ° C. Therefore, it is possible to prevent the rapid increase in the concentration of trans fatty acid at frying oil temperature of 170 ° C or higher. Unhealthy trans fatty acid splashes with deep frying oil in 0.2 ~ 0.5% of fresh vegetable oil. The food can solve the problem that contains up to 14%, basically. In addition, the frying oil life can be extended. In addition, since the entire frying system is sealed, steam and oil generated from food can be easily separated from the condenser, so that good oil can be reused depending on rancidity and trans fatty acid concentration.

(Example)

Figure 2 is a graph showing the characteristics of the sunflower seed cooking oil according to the frying temperature.

As shown, it can be seen that the concentration of unsaturated fatty acids starts to decrease slowly from 140 ° C. or higher and rapidly decreases from 235 ° C. or higher. In addition, trans isomers such as trans fatty acids start to increase slowly from above 170 ° C and increase rapidly above 230 ° C, and the over-acid value suddenly increases above 80 ° C, but rapidly decreases above 150 ° C and above 210 ° C. It can be seen that there is almost no change.

Table 1 shows the results of trans fatty acid concentration change according to the frying temperature and the elapsed time for various frying oils.

[Table 1] Trans Fatty Acid Concentration with Tempering Temperature and Elapsed Time

Depending on the type of oil, it can be seen that the concentration of trans fatty acids is 1% or less at 90-150 ° C.

Figure 3 is a graph showing the change in the concentration of the antioxidant cartinoids according to the frying time for each temperature of frying palm oil.

As shown, red palm oil is used to change the concentration of cartinoids, which is an antioxidant that prevents oxidation of unsaturated fatty acids according to the elapsed time for each frying temperature during frying, indicating that the frying oil temperature decreases rapidly.

The terms or words used in this specification and claims are not to be construed as limiting in their usual or dictionary meanings, and the inventors may appropriately define the concept of terms in order to best explain their invention in the best way possible. It should be interpreted as meaning and concept corresponding to the technical idea of the present invention based on the principle that the present invention. Therefore, the embodiments described in the specification and the drawings shown in the drawings are only the most preferred embodiments of the present invention and do not satisfy all of the technical idea of the present invention, various equivalents that may be substituted for them at the time of the present application It should be understood that there may be variations and variations.

1 is a view showing a low concentration trans fatty acid frying apparatus of the present invention.

Figure 2 is a graph showing the characteristics of sunflower seed cooking oil according to the frying temperature.

Figure 3 is a graph showing the change of the antioxidant cartinoid concentration according to the frying time for each temperature of frying palm oil.

DESCRIPTION OF REFERENCE NUMERALS

10: vegetable fat oil storage tank 20: storage hopper

40: pressure reduction frying device 30: heating means

50: condenser 60: oil / water separator

70: deoiler

Claims (4)

Vegetable fat oil storage tank 10 for storing the vegetable fat oil for frying; Storage hopper 20 for storing food for frying; Pressure-reducing frying apparatus in which the vegetable fat oil supplied from the vegetable fat oil storage tank 10 and the food for frying supplied from the storage hopper 20 are introduced, and the food for frying is precipitated in vegetable fat oil and fried under reduced pressure. 40; Heating means (30) for heating the vegetable fat oil introduced into the reduced-pressure frying device (40) to rapidly dry the moisture contained in the food for frying by boiling heat transfer and to replace the moisture in the food for frying; A condenser 50 for condensing and separating water and fat oil droplets contained in the vegetable fat oil and the food for frying by heating the heating means 30; Oil and water separator 60 for separating the condensate and oil passing through the condenser 50; A deoiler (70) for separating excess vegetable oil from the fried food; Low concentration trans fatty acid frying apparatus comprising a. The method of claim 1, The reduced pressure frying device 40 has an internal pressure of 10 ~ 400 Torr, low temperature trans fatty acid frying apparatus, characterized in that the temperature of the vegetable fat oil by heating of the heating means 30 is 90 ~ 150 ℃. The method of claim 1, The frying time by the reduced pressure frying device 40 is a low concentration trans fatty acid frying apparatus, characterized in that 1 to 5 hours. The method of claim 1, When the time used for frying vegetable fat oil is 1 to 5 hours, the trans-fatty fatty acid frying apparatus characterized in that the trans fatty acid concentration contained in the vegetable fat oil is 1.0% or less.

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