TW201938094A - Cooking apparatus and cooling method that includes a transformer that generates a secondary-side output that is supplied to an antenna immersed in oil/fat to emit an electric field to the oil/fat - Google Patents

Abstract

An object of the present invention is to provide a cooking apparatus and a cooking method that help prevent deterioration of oil and fat for cooking. [Solution] A cooking apparatus 1 includes an antenna 2 that is arranged in an oil bath 12 in which cooking oil/fat 10 is received to be immersed in the oil/fat, and a transformer 31 that is input with an alternate-current power source at a primary side and supplies an alternate-current power source at a secondary side, with a frequency component of a basic frequency superimposed with a harmonic component. When oil/fat is heated and food is immersed in the oil/fat for cooking, the antenna 2 is immersed in the oil/fat 10 and the secondary side output of the transformer 31 is supplied to the antenna 2 so that an alternate-current electric field emitted from the antenna 2 is applied to the oil/fat 10. As such, oxidation of the oil/fat is suppressed and various matters generated through chemical reactions of glycerin fatty acid ester are reduced to dramatically extend the life time of the oil/fat by more than three times.

Description

Conditioning device and method

The present invention relates to a conditioning device and a conditioning method for preventing the deterioration of fats and oils when the food is immersed in heated cooking fats and oils.

Conventionally, the method of cooking with cooking oil is to heat the oil to about 120 ° C to 180 ° C, and immerse the ingredients in the oil to cook. For example, cooking oils such as salad oil are a mixture of glycerin fatty acid esters mainly composed of unsaturated fatty acids. It is heated, dipped in ingredients, and cooked to provide food such as tempura and fried food. As the cooking continues, the fat will gradually oxidize and deteriorate, which will damage the flavor. Finally, the deteriorated fat will be replaced and discarded. Specifically, active oxygen is generated through oxygen, water, and the like coming out of food materials, and chemical reactions are performed through glycerol fatty acid esters to generate various substances. For example, 2-heptyne-1-ol, trans, trans-2,4-heptadiene-1-aldehyde, 9-decyne-1-ol, trans, trans-2,4-nonadiene-1 -Aldehydes, trans, trans-2,4-decadiene-1-aldehyde, 10-undecen-1-aldehyde, methyl pentarate, fatty acid esters and the like. These undesired substances can reduce the quality of food such as flavor. It is not economical to accumulate these greases. Therefore, in order to reduce the frequency of replacing fats and oils, various steps need to be performed to suppress the above reactions and extend the life of the fats and oils. For example, it is known to insert an electrode into an oil tank where grease is put, and try to apply a high-frequency (4 kHz to 25 kHz) AC electric field to the grease (for example, refer to Patent Document 1), and to apply an electrostatic field to the grease (for example, refer to Patent Document 2). [Habitual technical literature] [patent literature]

[Patent Document 1] WO2010 / 0737352A1 [Patent Document 2] Japanese Patent Laid-Open No. 2000-116355

[Summary of the Invention] [Problems to be Solved by the Invention]

Although the methods described in the aforementioned Patent Documents 1 and 2 can slightly extend the life of fats and oils in terms of experimental results, they cannot be extended more than three times.

The present invention aims to solve the above-mentioned problems, and provides a conditioning device and a conditioning method that can significantly extend the life of cooking fats. [Means for solving problems]

In order to achieve the above object, the conditioning device of the present invention is a conditioning device in which food is immersed in heated cooking fat, and includes an antenna immersed in the fat, an input AC power source on the primary side, and an AC power source on the secondary side. An AC output transformer with a frequency component of the fundamental frequency and its harmonic component overlapping. The secondary output of the transformer is provided to the antenna, and the antenna radiates an AC electric field to the grease.

In the transformer of the conditioning device, it is preferable that the intensity of the harmonic component gradually decreases with higher order in the AC output of the secondary side. The intensity of the frequency component exceeding 1 kHz is less than 1/100 of the second harmonic. .

In addition, the transformer in the conditioning appliance is preferably connected via a resistor on its primary side and secondary side.

The antenna in the conditioning device is preferably formed of a conductive metal sheet, and an insulating coating is formed on the entire surface of the sheet. The shape of the antenna is not particularly limited, but may be a rectangular or square plate shape. Alternatively, a metal conditioning container may be used as the antenna. The arrangement for setting the antenna is not particularly limited, but in order to radiate the electromagnetic wave from the antenna in a direction normal to the metal surface, it is preferable that this direction be a configuration in which grease exists.

In addition, the conditioning method of the present invention is a conditioning method in which food is immersed in heated cooking fat, the antenna is immersed in fat, and the frequency component of the basic frequency of the AC power source and its harmonic component are superimposed on the AC output. The output of the transformer is supplied to the antenna, and the antenna radiates an AC electric field to the oil to cook the food. [Inventive effect]

According to the present invention, when cooking cooking oil and fat and immersing ingredients in the oil and conditioning, harmonics of a fundamental frequency of 100 Hz or less are superimposed, and an AC electric field maintained at a frequency of 1 kHz or less is supplied to the oil and fat. Thereby, the oxidation of fats and oils can be suppressed, and various substances generated by the chemical reaction of glycerin fatty acid esters can be suppressed, and the life of fats and oils can be extended (up to three times according to the experimental results).

Hereinafter, a conditioning device and a conditioning method will be described with reference to the drawings through specific implementation forms. FIG. 1 shows the external configuration of the conditioning device 1. The conditioning device 1 is an article in which a food is immersed in warming cooking fat, and an AC electric field is applied to the cooking fat 10 to prevent deterioration of the fat 10. This conditioning device 1 applies an alternating-current electric field in which the fundamental frequency component and its harmonic component overlap in the grease 10 to prevent the grease 10 from deteriorating.

The conditioning device 1 includes an antenna 2 as an electrode for inducing an AC electric field, and a drive source 3 for generating an AC output that causes the antenna 2 to induce an AC electric field. The drive source 3 includes a transformer 31 having an input AC power source 32 on the primary side and an AC output having a frequency component of the basic frequency of the AC power source and a harmonic component on the secondary side. The antenna 2 is immersed in the grease 10. In the conditioning appliance, the output of the driving source 3, that is, the secondary-side output of the transformer 31, is supplied to the antenna 2 to apply an AC electric field to the grease 10. Transformer 31 is the main component of the secondary side. Of the AC output whose basic frequency component below 100 Hz and its harmonic component overlap, it is preferable to obtain an AC output mostly with a frequency below 1 kHz, and it may not matter if it contains harmonic components exceeding 1 kHz. .

The conditioning apparatus 1 according to this embodiment includes a fryer 11 having an oil tank 12 into which cooking oil 10 is placed. The antenna 2 is formed of a conductive metal plate, and an insulating coating is formed on the entire surface of the plate. The antenna 2 has a U-shaped bent hanging portion 21. For example, the hanging portion 21 is hung on the upper edge of the side wall 11 a of the fryer 11, and the antenna 2 is immersed in the grease 10 in the oil tank 12. The antenna 2 is electrically connected to the driving source 3 through the electric wiring line 4 bonded to the back surface of the hanging portion 21 and is connected to the secondary side of the transformer 31.

The transformer 31 receives an AC power source 32 on the primary side, and both ends of the secondary side are connected to each other through a resistor 33, and the secondary side is connected to the electrical wiring line 4 and the antenna 2 through a coil 34. The primary and secondary sides of the transformer 31 are connected to each other through a resistance 35. The AC power source 32 is an AC power source having a frequency of 100 Hz or less. The input frequency of the primary side of the transformer 31 is a frequency of 100 Hz or less of the AC power source 32. Therefore, the frequency of the AC output of the secondary side is the same frequency of 100 Hz or less as the AC power source 32. The output voltage of the secondary side is boosted according to the number of windings of the primary and secondary coils.

Because the primary and secondary sides of the transformer 31 are connected to each other through a resistance 35, the two poles are asymmetrically formed, and the output waveform of the secondary side will be skewed. Therefore, the AC output on the secondary side will get a basic frequency of 100 Hz ( The basic frequency of the AC power supply) is superimposed on the harmonic output of the basic frequency. This harmonic is a wave whose frequency is an integer multiple of the fundamental frequency. It is called the first harmonic (the first harmonic), the second harmonic (the second harmonic), and the third harmonic (the third harmonic). wave)…. Such a secondary output of the transformer 31 is supplied to the antenna 2, and an AC electric field is induced by the secondary output of the transformer 31 through the antenna 2, and an AC electric field is applied to the grease 10 by the secondary output of the transformer 31. In other words, the antenna 2 uses a frequency below 100 Hz (the basic frequency of the AC power source) as the electric field of the basic frequency, and induces an AC electric field superimposed with a harmonic of the basic frequency, and applies the AC electric field to the grease 10.

FIG. 3 shows a modified example of the drive source 3. This drive source 3 shown in FIG. 3 is provided with a transformer 39 on the primary side of the transformer 31 in addition to the drive source 3 shown in FIG. 2. The transformer 39 receives an AC power source 32 on the primary side, and the secondary side is connected to the primary side of the transformer 31. The primary input of the transformer 31 is the secondary output of the transformer 39. The frequency of the secondary-side output of the transformer 39 is the frequency of the primary-side input of the transformer 31, which is the same frequency as the AC power source 32. Therefore, the frequency of the secondary-side output of the transformer 31 is the same as the AC power source 32 at a frequency below 100 Hz. The secondary-side output voltage of the transformer 31 is boosted in accordance with the ratio of the number of windings of the primary and secondary sides of the transformer 39 and the ratio of the number of windings of the primary and secondary sides of the transformer 31. According to such a configuration, by adjusting the primary winding input voltage of the transformer 31 by using different coil winding ratios of the transformer 39, the intensity of the AC electric field of the induced antenna 2 can be adjusted.

FIG. 4 shows the frequency characteristics of the secondary-side AC output of the transformer 31 when the frequency of the AC power source 32 is 60 Hz. When the frequency of the AC power source 32 is 60 Hz, the secondary-side AC output of the transformer 31 includes a frequency component of a basic frequency of 60 Hz and a frequency component of 60 Hz harmonics of 120 Hz, 180 Hz, 240 Hz, and the like. The harmonic intensity of higher layers gradually decreases, and the intensity of harmonic components exceeding 1 kHz is less than one percent of the second harmonic (180 Hz). Depending on the situation, the intensity of the second harmonic (180 Hz) may also be greater than the intensity of the first harmonic (120 Hz), and it is also possible that the intensity of the second harmonic is more than twice the intensity of the first harmonic. In addition, even-order harmonics may be stronger than odd-order harmonics. This situation is also within the technical scope. When the frequency of the AC power source 32 is 60 Hz, the induced AC electric field of the antenna 2 is an electric field with the frequency of 60 Hz as the basic frequency and the harmonics of the 60 Hz harmonics 120 Hz, 180 Hz, 240 Hz ... The intensity of the harmonic component exceeding 1 kHz is the second Harmonic (180Hz) is less than one percent.

The frequency of the AC power source 32 is not limited to 60 Hz, and may be any frequency below 100 Hz. For example, when the frequency of the current source 32 is 50 Hz, the secondary-side AC output of the transformer 31 includes a frequency component of a basic frequency of 50 Hz and a frequency component of a 50 Hz harmonic such as 100 Hz, 150 Hz, and 200 Hz. The harmonic intensity of higher layers gradually decreases, and the intensity of harmonic components exceeding 1 kHz is less than one percent of the second harmonic (150 Hz). Depending on the situation, the intensity of the second harmonic (150 Hz) may also be greater than the intensity of the first harmonic (100 Hz), and it is also possible that the intensity of the second harmonic is more than twice the intensity of the first harmonic. In addition, even-order harmonics may be stronger than odd-order harmonics. This situation is also within the technical scope. When the frequency of the AC power source 32 is 50Hz, the induced AC electric field of the antenna 2 is an electric field with the frequency of 50Hz as the basic frequency and the harmonics of 50Hz, 100Hz, 150Hz, 200Hz, etc., and the intensity of harmonic components exceeding 1kHz is the second. Harmonics (150Hz) are less than one percent.

Regarding the example of cooking using the conditioning device 1 of this embodiment and the comparative example of cooking using a conditioning device without applying an AC electric field to the grease 10, the deterioration of the grease 10 was investigated. The results are shown below. [Example 1]

The antenna 2 shown in FIG. 1 is installed in the oil tank 12 of the fryer 11 that can be filled with 4 L (liters) of cooking oil 10 as shown in FIG. 2, and 60 Hz AC power is input to the AC power source 32 so that the AC from the antenna 2 is AC. The electric field is radial. The main part of the antenna is 15cm × 20cm, and the thickness is 1mm. The magnetic field induced from the alternating current field distributed radially by the antenna 2 is 15 microtesla below 1 kHz and 0.3 microtesla above 1 kHz. 3.5 L of grease 10 (salad oil in this example) is put into the oil tank 12 and the grease is heated to 10 to 180 ° C. The antenna 2 is immersed in the grease 10, and an AC electric field is radiated from the antenna 2 into the grease 10. In other words, an alternating-current electric field with a harmonic of this fundamental frequency superimposed on a fundamental frequency of 60 Hz is applied to the grease 10, and the intensity of the harmonic component exceeding 1 kHz is less than one percent of the second harmonic. The heated fats and oils 10 were heated at 180 ° C., and the frozen food was sequentially prepared in the following manner for cooking. Spring rolls (1Kg), bite pork chops (500g), shimeji chicken (1Kg), potato strips (1Kg), onion rings (500g), crispy chicken (1Kg), fried shrimp (300g), fried sardines (600g) Fried dishes. The substances produced in the fat 10 after cooking and the amounts of the substances produced were measured by a gas chromatography analysis device and a gas chromatography mass analysis device. The measurement results are shown in Table 1 (substances and amounts produced in fats and oils cooked by applying an AC electric field).

Table 1

As a result of the measurement, 2-heptyn-1-ol, trans, trans-2,4-heptadiene-1-aldehyde, 9-decyn-1-ol, trans, trans-2,4-nonadiene were detected -1-aldehyde, trans, trans-2,4-decadiene-1-aldehyde, 10-undecene-1-aldehyde, methyl pentadecanoate, two fatty acid esters, the production amounts of these substances are shown in the table 1 is shown. These substances are substances which are not contained in the original fats and oils 10 and are degraded substances generated by the deterioration of the fats and oils 10. [Comparative Example 1]

As in Embodiment 1, an antenna 2 of the conditioning instrument 1 shown in FIG. 2 is provided in the oil tank 12. No power is input to the AC power source 32 and no AC electric field is emitted from the antenna 2. In addition, as in Example 1, 3.5 L of grease 10 was put into the oil tank 12 and the grease 10 was heated to 180 ° C. Since no power is input to the AC power source 32, no electric field is applied to the grease 10. In the same manner as in Example 1, frozen food was sequentially put into the fat and oil 10 heated at 180 ° C. for cooking. The substances produced in the fats and oils 10 after cooking and the amounts thereof were measured. The measurement results are shown in Table 2 (Substances and amounts produced in fats and oils cooked without applying an AC electric field).

Table 2

As a result of the measurement, 2-heptyn-1-ol, trans, trans-2,4-heptadiene-1-aldehyde, 9-decyn-1-ol, trans, trans-2,4-nonadiene were detected -1-aldehyde, trans, trans-2,4-decadiene-1-aldehyde, 10-undecene-1-aldehyde, methyl pentadecanoate, two fatty acid esters, the production amounts of these substances are shown in the table 2 shown.

FIG. 5 shows a comparison result of the amount of each degraded substance generated in the grease 10 in Example 1 (Table 1, AC electric field on) and Comparative Example 1 (Table 2, AC electric field off). In comparison with Example 1 and Comparative Example 1, the production amount in Example 1 is less than one-third of the production amount in Comparative Example 1 for all the degraded substances. Therefore, according to Example 1, the deterioration of the cooking fat 10 is suppressed, and the life of the fat 10 can be extended three times or more. [Example 2]

The antenna 2 shown in FIG. 1 is installed in the oil tank 12 of the fryer 11 that can be filled with 4 L of cooking oil 10 as shown in FIG. shape. The main part of the antenna is 15cm × 20cm, and the thickness is 1mm. The magnetic field induced from the alternating current field distributed radially by the antenna 2 is 13 micro Tesla below 1 kHz and 0.2 micro Tesla above 1 kHz. 3 L of grease 10 (salad oil in this example) is put into the oil tank 12 and the fat is heated to 10 to 170 ° C. The antenna 2 is immersed in the grease 10, and an AC electric field is radiated from the antenna 2 into the grease 10. In other words, an AC electric field with a harmonic of this fundamental frequency superimposed on a basic frequency of 50 Hz is applied to the grease 10, and the intensity of the harmonic component exceeding 1 kHz is less than one percent of the second harmonic. The food was not heated in the oil and fat 10 heated at 170 ° C., and air was inflated at a rate of 0.8 L / min. A trace amount of oil and fat 10 was taken every 30 minutes, and the amount of 2,4-decadiene-1-aldehyde produced as a degraded substance in the oil and fat 10 was measured with a gas chromatography analysis device. The measurement results are shown in Fig. 6 (the amount of 2,4-decadien-1-aldehyde produced when an electric field is applied to heat salad oil and air is inflated). The measurement results showed that the amount of 2,4-decadiene-1-aldehyde increased with time, and reached the maximum concentration after 12 hours.

As in the second embodiment, the antenna 2 of the conditioning instrument 1 shown in FIG. 3 is provided in the oil tank 12. No power is input to the AC power source 32 and no AC electric field is emitted from the antenna 2. In addition, as in Example 2, 3 L of grease 10 was put into the oil tank 12 and the grease was heated to 10 to 170 ° C. Since no power is input to the AC power source 32, no electric field is applied to the grease 10. As in Example 2, food was not heated in the oil and fat 10 heated at 170 ° C, and air was inflated at a rate of 0.8 L / min. A trace amount of oil and fat 10 was collected every 30 minutes, and the amount of 2,4-decadiene-1-aldehyde produced in the oil and fat 10 was measured with a gas chromatography analyzer. The measurement results are shown in Fig. 7 (the amount of 2,4-decadiene-1-aldehyde produced when the salad oil is heated without applying an AC electric field and air is inflated). The measurement results showed that the amount of 2,4-decadiene-1-aldehyde increased with time, and reached the maximum concentration after 4 hours.

Compared with Example 2 (Fig. 6, AC electric field on) and Comparative Example 2 (Fig. 7, AC electric field off), the time when the amount of 2,4-decadiene-1-aldehyde produced in the fat 10 reaches the maximum concentration, Example 2 was 12 hours later, and Comparative Example 2 was 4 hours later, and Example 2 was three times slower than Comparative Example 2. Therefore, according to Example 2, the deterioration of the cooking fat 10 is suppressed, and the life of the fat 10 can be extended three times or more.

In Examples 1 and 2, the action mechanism for suppressing the deterioration of the cooking fat 10 is unknown, but experimental results can determine the reproducibility of this effect. It is thought that by applying a basic frequency below 100 Hz and superimposing a harmonic of this basic frequency, and an alternating-current electric field having an intensity of harmonic components exceeding 1 kHz to be less than one percent of the second harmonic, there will be suppression of oxygen in the high-temperature grease 10 The generation of free radicals and the effects of reactions.

According to this embodiment, when heating the fat 10 and immersing the ingredients in the fat 10 for cooking, a fundamental frequency below 100 Hz is applied and the harmonics of the fundamental frequency are superimposed, and the intensity of the harmonic components exceeding 1 kHz is 100% of the second harmonic. An AC electric field of less than one part can inhibit various substances caused by the chemical reaction of glycerol fatty acid esters (such as 2-heptyn-1-ol, trans, trans-2,4-heptadiene-1-aldehyde, 9- Decyne-1-ol, trans, trans-2,4-nonadien-1-aldehyde, trans, trans-2,4-decadiene-1-aldehyde, 10-undecene-1-aldehyde, ten Methyl pentanoate, fatty acid ester, etc.). As a result, the life of the grease 10 can be significantly extended by three times or more.

In addition, the present invention is not limited to the above-mentioned embodiments, and can be variously modified. For example, the entire antenna 2 may be immersed in the grease 10 or may be horizontally arranged on the bottom surface of the oil tank 12, for example. The fats and oils 10 are not limited to salad oil, and other cooking fats and oils can also be applied.

‧‧‧ conditioning equipment

2‧‧‧ antenna

‧‧‧Drive source

4‧‧‧ electric wiring

10‧‧‧ grease

12‧‧‧ oil tank

31‧‧‧Transformer

[Fig. 1] (a) is a perspective view showing a schematic configuration of a conditioning device according to an embodiment of the present invention; (b) is a perspective view of an antenna of the same conditioning device; (c) is a sectional view taken along the line AA of (a) . [Figure 2] Electronic circuit diagram of the same conditioning appliance. [Fig. 3] An electronic circuit diagram showing a modification of the same conditioning device. [Fig. 4] is a frequency characteristic diagram showing the secondary output of a transformer of the same conditioning appliance. [Fig. 5] Comparison results of examples of cooking using the same conditioning device and comparative examples of cooking using a conditioning device that does not apply an AC electric field to fats and oils are shown. [Fig. 6] Fig. 6 shows the change in thinking time of the amount of 2,4-decadien-1-aldehyde produced in the oil and fat of the example in which the same conditioning apparatus was used for cooking. [Fig. 7] In a comparative example in which a conditioning device that does not apply an AC electric field to oils and fats is shown, the amount of 2,4-decadiene-1-aldehyde produced is thought to change over time.

Claims (5)

A conditioner for immersing food ingredients in heated cooking oil for cooking, including: an antenna immersed in oil and fat, and a frequency component and a harmonic component of a basic frequency of an input AC power source on a primary side and an AC power source on a secondary side. A transformer with overlapping AC output; the secondary side output of the transformer is provided to an antenna, and the antenna radiates an AC electric field to the grease. The conditioning device according to claim 1, in the AC output of the secondary side of the transformer, the intensity of the harmonic component gradually decreases with a higher order, and the intensity of the frequency component exceeding 1 kHz is 1 / of the second harmonic. 100 or less. In the conditioning device according to claim 1 or claim 2, the primary side and the secondary side of the transformer are connected through a resistor. In the conditioning appliance according to any one of claim 1 to claim 3, the antenna is formed of a conductive metal sheet, and an insulating coating is formed on the entire surface of the sheet. A conditioning method for immersing food ingredients in heated cooking oil for cooking, comprising: immersing an antenna in the oil; and supplying an output of a transformer in which an AC output of a frequency component of a basic frequency of an AC power source and a harmonic component overlap with each other to an AC output. An antenna; and an AC electric field radiated from the antenna to the grease for cooking ingredients.