WO2019167226A1

WO2019167226A1 - Cooking device and cooking method

Info

Publication number: WO2019167226A1
Application number: PCT/JP2018/007778
Authority: WO
Inventors: 和夫宮川; 木内　正人; 貴幸川井
Original assignee: 和夫宮川
Priority date: 2018-03-01
Filing date: 2018-03-01
Publication date: 2019-09-06

Abstract

Provided are a cooking device and a cooking method which can prevent degradation of cooking oil and fat. A cooking device 1 includes: an antenna 2 which is disposed inside an oil bath in which cooking oil and fat are placed and is immersed in the oil and fat; and a transformer which has an AC power source as a primary side input, and on a secondary side, obtains an AC output in which a frequency component of a basic frequency of the AC power source and a higher harmonic component thereof are superimposed. When cooking by heating the oil and fat and immersing food in the oil and fat, the antenna 2 is immersed in the oil and fat, the secondary side output of the transformer is supplied to the antenna 2, and an AC electric field radiated by the antenna 2 is applied to the oil and fat. This reduces oxidation of the oil and fat and reduces generation of various substances due to chemical reaction of a glycerin fatty acid ester, thereby dramatically prolonging the life of the oil and fat by three times or more.

Description

Cookware and cooking method

[Technical Field] The present invention relates to a cooking utensil and a cooking method for preventing deterioration of fats and oils when cooking by cooking a food material in heated cooking fats and oils.

Conventionally, a cooking method using cooking fats and oils is performed by heating fats and oils to about 120 ° C. to 180 ° C. and immersing the ingredients in the fats and oils. For example, cooking fats and oils such as salad oil are a mixture of glycerin fatty acid esters centered on unsaturated fatty acids. Food such as tempura and fried food can be provided by heating this and immersing and cooking the ingredients. As cooking continues, the fats and oils gradually oxidize and deteriorate to deteriorate the flavor, and eventually the deteriorated fats and oils are replaced and discarded. Specifically, active oxygen is generated by oxygen, water, and the like emitted from food materials, and various substances are generated by a chemical reaction of glycerin fatty acid ester. For example, 2-heptin-1-ol, trans, trans-2,4-heptadienal, 9-decyn-1-ol, trans, trans-2,4-nonadienal, trans, trans-2,4-decadienal, 10- Undecenal, methyl pentadecanoate, fatty acid ester, etc. are generated. These are unintentional substances that degrade the quality of food such as flavor. If these accumulate, it is necessary to exchange fats and oils, which is not economical. Therefore, in order to reduce the frequency of exchanging fats and oils, various devices for suppressing the above reaction and extending the life of the fats and oils have been made. For example, an attempt is made to insert an electrode into an oil tank containing fats and oils to apply a high-frequency (4 kHz to 25 kHz) alternating electric field to the fats and oils (see, for example, Patent Document 1), or to impart an electrostatic field to the fats and oils (for example, Patent Document 2) is known.

WO2010 / 073572A1 JP 2000-116535 A

However, in the methods described in Patent Documents 1 and 2, as a result of experiments, it was found that although the life of fats and oils can be slightly extended, it is not possible to extend more than three times.

This invention solves the said subject, and it aims at providing the cooking utensil and cooking method which can prolong the lifetime of the fats and oils for cooking greatly.

In order to achieve the above object, the cooking utensil of the present invention is a cooking utensil cooked by immersing ingredients in heated cooking fats and oils and heating them. And a transformer capable of obtaining an AC output in which the frequency component of the fundamental frequency of the AC power source and its harmonic component are superimposed on the secondary side, and supplying the secondary side output of the transformer to the antenna. The oil is given an alternating electric field radiated by the oil.

In the above cooking utensil, the transformer has a higher intensity of the harmonic component with respect to the AC output on the secondary side thereof, and the intensity of the frequency component exceeds 1 kHz. It is preferably 1/100 or less of the harmonic.

In the cooking utensil, it is preferable that the transformer has a primary side and a secondary side connected via a resistor.

In the above cooking utensil, the antenna is preferably made of a conductive metal plate, and the entire surface of the plate is insulation-coated. The shape of the antenna is not particularly limited, but a rectangular or square plate shape is conceivable. Moreover, it is good also considering a metal cooking container itself as an antenna. The arrangement for installing the antenna is not particularly limited. However, since the direction of the electromagnetic wave radiated from the antenna is the normal direction of the metal surface, an arrangement in which oil or fat exists in that direction is preferable.

In addition, the cooking method of the present invention is a cooking method in which cooking is performed by immersing ingredients in heated cooking fats and oils and heating, soaking the antenna in the fats and oils, the frequency component of the fundamental frequency of the AC power source, An output of a transformer that can obtain an AC output superimposed with the harmonic component is supplied to the antenna, and an AC electric field radiated from the antenna is applied to the oil to cook the food.

According to the present invention, when cooking oil and fat is heated and cooking is performed by immersing ingredients in the oil and fat, harmonics of a fundamental frequency of 100 Hz or less are superimposed on the oil and fat, and an alternating electric field having a frequency of 1 kHz or less is generated. Is granted. Thereby, the oxidation of fats and oils is suppressed, the production | generation of the various substances by the chemical reaction of glycerol fatty acid ester is suppressed, and the lifetime of fats and oils can be extended significantly (by experiment 3 times or more).

(A) is a perspective view which shows the general | schematic structure of the cooking appliance which concerns on one Embodiment of this invention, (b) is a perspective view of the antenna of the cooking appliance, (c) is the sectional view on the AA line of (a). The electric circuit diagram of the cooking utensil. The electric circuit diagram which shows the modification of the cooking utensil. The figure which shows the frequency characteristic of the secondary side output of the transformer of the same cooking utensil. The figure which shows the comparison result of the production amount of each deteriorated substance produced | generated in fats and oils in the Example cooked using the cooking utensil, and the comparative example cooked using the cooking utensil which does not give an alternating current electric field to fats and oils. The figure which shows a time-dependent change of the production amount of 2, 4- decadienal in the fats and oils of the Example cooked using the cooking appliance. The figure which shows a time-dependent change of the production amount of 2, 4- decadienal in the fats and oils of the comparative example cooked using the cooking appliance which does not provide an alternating current electric field to fats and oils.

Hereinafter, cooking utensils and cooking methods according to embodiments of the present invention will be described with reference to the drawings. FIG. 1 shows an external configuration of the cooking utensil 1, and FIG. 2 shows an electric circuit configuration of the cooking utensil 1. The cooking utensil 1 is prepared by immersing ingredients in heated cooking fats and oils 10 and heating them, and by applying an AC electric field to the cooking fats and oils 10, the deterioration of the fats and oils 10 is prevented. To do. The cooking utensil 1 prevents the fat / oil 10 from deteriorating by applying an alternating electric field in which the frequency component of the fundamental frequency and the harmonic component thereof are superimposed on the fat / oil 10.

The cooking utensil 1 includes an antenna 2 that is an electrode for inducing an AC electric field, and a drive source 3 that generates an AC output for inducing the AC electric field in the antenna 2. The drive source 3 includes an AC power supply 32 as a primary side input and a transformer 31 in which a frequency component of the fundamental frequency of the AC power supply and its harmonic components are superimposed on the secondary side. The antenna 2 is immersed in the oil 10. The cooking utensil 1 supplies the output of the drive source 3, that is, the secondary side output of the transformer 31 to the antenna 2, and applies an AC electric field to the fat 10. The transformer 31 is an AC output in which a fundamental frequency component of 100 Hz or less and a harmonic component thereof are superimposed as main components on the secondary side, and most of them can obtain an AC output having a frequency of 1 kHz or less. Is preferable, but harmonic components exceeding 1 kHz may be included.

The cooking utensil 1 according to the present embodiment includes a fryer 11 having an oil tank 12 in which cooking fats and oils 10 are placed. The antenna 2 is made of a conductive metal plate, and the entire surface of this plate is insulation-coated. The antenna 2 has a hook portion 21 bent in a U-shape. For example, the hook portion 21 is hooked on the upper edge of the side wall 11 a of the fryer 11, and the antenna 2 is immersed in the oil 10 in the oil tank 12. The antenna 2 is electrically connected to the drive source 3 via the electric wiring cable 4 joined to the back surface of the hook portion 21 and is connected to the secondary side of the transformer 31.

The transformer 31 has an AC power source 32 as a primary side input, and both ends on the secondary side are connected to each other via a resistor 33, and the secondary side is connected to the electric wiring cable 4 and the antenna 2 via a coil 34. Yes. The transformer 31 has a primary side and a secondary side connected to each other via a resistor 35. The AC power supply 32 is an AC power supply having a frequency of 100 Hz or less. The frequency of the primary side input of the transformer 31 is a frequency of 100 Hz or less of the AC power supply 32. Therefore, the frequency of the secondary side AC output is the same frequency of 100 Hz or less as that of the AC power supply 32. The output voltage on the secondary side is boosted according to the coil turns ratio between the primary side and the secondary side.

Since the primary side and the secondary side of the transformer 31 are connected to each other via the resistor 35, an asymmetric configuration is formed between the two poles, and a distortion occurs in the output waveform on the secondary side. As an AC output, an AC output in which a harmonic of the fundamental frequency is superimposed on a fundamental frequency of 100 Hz or less (a fundamental frequency of the AC power supply) is obtained. A harmonic is a wave having a frequency that is an integral multiple of the fundamental frequency, and in order from the closest to the fundamental frequency, the first harmonic (first harmonic), the second harmonic (second harmonic), and the third harmonic. Are called harmonics (third harmonic),. Such a secondary output of the transformer 31 is supplied to the antenna 2, an AC electric field is induced by the secondary output of the transformer 31 by the antenna 2, and an AC electric field by the secondary output of the transformer 31 is applied to the oil 10. The That is, the antenna 2 is an electric field having a fundamental frequency of a frequency of 100 Hz or less (a fundamental frequency of the alternating current power supply), and induces an alternating electric field on which harmonics of the fundamental frequency are superimposed. Give.

FIG. 3 shows a modification of the drive source 3. The driving source 3 further includes a transformer 39 on the primary side of the transformer 31 in addition to the driving source 3 shown in FIG. The transformer 39 has the AC power supply 32 as a primary side input, and the secondary side is connected to the primary side of the transformer 31. The transformer 31 uses the secondary side output of the transformer 39 as the primary side input. The frequency of the secondary side output of the transformer 39, that is, the frequency of the primary side input of the transformer 31 is the same frequency as that of the AC power supply 32. Therefore, the frequency of the secondary side AC output of the transformer 31 is the same as that of the AC power supply 32. The frequency is 100 Hz or less. The output voltage on the secondary side of the transformer 31 is boosted in accordance with the primary and secondary coil turns ratio of the transformer 39 and the primary and secondary coil turns ratio of the transformer 31. . According to such a configuration, by adopting a transformer 39 having a different coil turns ratio, the input voltage on the primary side of the transformer 31 is adjusted, and the strength of the AC electric field induced by the antenna 2 is adjusted. be able to.

FIG. 4 shows the frequency characteristic of the AC output on the secondary side of the transformer 31 when the frequency of the AC power supply 32 is 60 Hz. When the frequency of the AC power supply 32 is 60 Hz, the AC output on the secondary side of the transformer 31 includes a frequency component of 60 Hz that is a fundamental frequency and frequency components such as 120 Hz, 180 Hz, and 240 Hz that are harmonics of 60 Hz. It is out. The intensity decreases with higher harmonics, and the intensity of frequency components exceeding 1 kHz is 1/100 or less of the second harmonic (180 Hz). In some cases, the second harmonic (180 Hz) may be stronger than the first harmonic (120 Hz), and the second harmonic may be twice or more the intensity of the first harmonic. . In some cases, even-order harmonics have higher intensity than odd-order harmonics. Such a case also belongs to the technical scope. When the frequency of the AC power supply 32 is 60 Hz, the AC electric field induced by the antenna 2 is an electric field having a fundamental frequency of 60 Hz, and the harmonics of 60 Hz are 120 Hz, 180 Hz, 240 Hz,. The intensity of the frequency component exceeding 1 kHz is 1/100 or less of the second harmonic (180 Hz).

Note that the frequency of the AC power supply 32 is not limited to 60 Hz, and may be any frequency of 100 Hz or less. For example, when the frequency of the AC power supply 32 is 50 Hz, the AC output on the secondary side of the transformer 31 has a frequency component of 50 Hz that is a fundamental frequency and frequencies such as 100 Hz, 150 Hz, and 200 Hz that are harmonics of 50 Hz. Contains ingredients. The intensity decreases with higher harmonics, and the intensity of frequency components exceeding 1 kHz is 1/100 or less of the second harmonic (150 Hz). In some cases, the second harmonic (150 Hz) may have a higher intensity than the first harmonic (100 Hz), and the intensity of the second harmonic may be more than twice the intensity of the first harmonic. . In some cases, even-order harmonics have higher intensity than odd-order harmonics. Such a case also belongs to the technical scope. When the frequency of the AC power supply 32 is 50 Hz, the AC electric field induced by the antenna 2 is an electric field having a frequency of 50 Hz as a fundamental frequency, and the harmonics of 50 Hz, 100 Hz, 150 Hz, 200 Hz,. The intensity of frequency components exceeding 1 kHz is 1/100 or less of the second harmonic (150 Hz).

The deterioration of the oil / fat 10 was examined for the example cooked using the cooking utensil 1 of the present embodiment and the comparative example cooked using a cooking utensil that did not apply an AC electric field to the oil / fat 10. The results are shown below.

As shown in FIG. 1, the antenna 2 of the cooking utensil 1 shown in FIG. 2 is installed in the oil tank 12 of the fryer 11 capable of charging 4 L (liters) of

cooking oil

10, and 60 Hz AC power is supplied to the AC power source 32. The antenna 2 was radiated with an alternating electric field. The main part of the antenna has a size of 15 cm × 20 cm and a thickness of 1 mm. The magnetic field induced by the alternating electric field radiated from the antenna 2 was 15 microtesla at 1 kHz or less, and 0.3 microtesla at 1 kHz or more. 3.5 L of fat / oil 10 (salad oil in this embodiment) was put into the oil tank 12, and the fat / oil 10 was heated to 180 ° C. The antenna 2 is immersed in the oil 10, and an alternating electric field radiated from the antenna 2 is applied to the oil 10. That is, the oil and fat 10 is provided with an alternating electric field in which the harmonic of the fundamental frequency is superimposed on the fundamental frequency of 60 Hz, and the intensity of the frequency component exceeding 1 kHz is 1/100 or less of the second harmonic. Frozen foods were sequentially added to the fats and oils 10 heated to 180 ° C. and cooked as follows. Spring roll (1kg), pork bite (500g), plum broth chicken (1kg), potato French fries (1kg), onion ring (500g), crispy chicken (1kg), fried shrimp (300g), fried sardine (600g) I cooked it. The substance produced | generated in the fats and oils 10 after cooking, and its production amount were measured with the gas chromatograph analyzer and the gas chromatograph mass spectrometer. The measurement results are shown in Table 1 (substances and amounts produced in fats and oils cooked by applying an alternating electric field).

As a result of the measurement, 2-heptin-1-ol, trans, trans-2,4-heptadienal, 9-decyn-1-ol, trans, trans-2,4-nonadienal, trans, trans-2,4-decadienal, 10-undecenal, methyl pentadecanoate, and two fatty acid esters were detected, and the amounts of these substances produced were as shown in Table 1. These substances are substances that are not contained in the original oil and fat 10, and are deteriorated substances that are generated due to the deterioration of the oil and fat 10.

Comparative Example 1

As in Example 1, the antenna 2 of the cooking utensil 1 shown in FIG. The AC power supply 32 was not turned on and no AC electric field was emitted from the antenna 2. Moreover, 3.5 L of fats and oils 10 were thrown into the oil tank 12 similarly to Example 1, and the fats and oils 10 were heated to 180 degreeC. Since no power is supplied to the AC power supply 32, no electric field is applied to the oil / fat 10. In the same manner as in Example 1, frozen foods were sequentially added to fats and oils 10 heated to 180 ° C. to perform cooking, and substances produced in the fats and oils 10 after cooking and their production amounts were measured. The measurement results are shown in Table 2 (substances and amounts generated in oils and fats cooked without applying an alternating electric field).

As a result of the measurement, 2-heptin-1-ol, trans, trans-2,4-heptadienal, 9-decyn-1-ol, trans, trans-2,4-nonadienal, trans, trans-2,4-decadienal, 10-undecenal, methyl pentadecanoate, and two types of fatty acid esters were detected, and the amounts of these substances produced were as shown in Table 2.

FIG. 5 shows a comparison result of the production amounts of the respective deteriorated substances produced in the fats and oils 10 in Example 1 (Table 1, AC electric field on) and Comparative Example 1 (Table 2, AC electric field off). When Example 1 and Comparative Example 1 are compared, the amount of production in Example 1 is less than one third of the amount of production in Comparative Example 1 for all the deteriorated substances. From this, according to Example 1, deterioration of the fats and oils 10 for cooking is suppressed, and the lifetime of the fats and oils 10 can be extended 3 times or more.

The antenna 2 of the cooking utensil 1 shown in FIG. 3 is installed as shown in FIG. 1 in the oil tank 12 of the fryer 11 in which 4 L of cooking oil / fat 10 can be input, and AC power of 50 Hz is supplied to the AC power source 32 to The situation was to radiate an alternating electric field. The main part of the antenna has a size of 15 cm × 20 cm and a thickness of 1 mm. The magnetic field induced by the alternating electric field radiated from the antenna 2 was 13 microtesla at 1 kHz or less, and 0.2 microtesla at 1 kHz or more. 3 L of fats and oils 10 (salad oil in this example) was put into the oil tank 12 and the fats and oils 10 were heated to 170 ° C. The antenna 2 is immersed in the oil 10, and an alternating electric field radiated from the antenna 2 is applied to the oil 10. That is, the oil and fat 10 is provided with an alternating electric field in which a harmonic of the fundamental frequency is superimposed on a fundamental frequency of 50 Hz, and the intensity of the frequency component exceeding 1 kHz is 1/100 or less of the second harmonic. The oil / fat 10 heated to 170 ° C. was bubbled with air at a rate of 0.8 L / min without feeding food. A small amount of fat and oil 10 was collected every 30 minutes, and the amount of 2,4-decadienal, which is a deteriorated substance in the fat and oil 10, was measured with a gas chromatograph analyzer. The measurement results are shown in FIG. 6 (amount of 2,4-decadienal generated when salad oil is heated and air is bubbled by applying an alternating electric field). As a result of the measurement, the amount of 2,4-decadienal produced increased with time and reached its maximum concentration after 12 hours.

Comparative Example 2

As in Example 2, the antenna 2 of the cooking utensil 1 shown in FIG. The AC power supply 32 was not turned on and no AC electric field was emitted from the antenna 2. Moreover, 3 L of fats and oils 10 were thrown into the oil tank 12 similarly to Example 2, and the fats and oils 10 were heated to 170 degreeC. Since no power is supplied to the AC power supply 32, no electric field is applied to the oil / fat 10. As in Example 2, the oil and fat 10 heated to 170 ° C. was bubbled with air at a rate of 0.8 L / min without adding food, and a small amount of oil and fat 10 was sampled every 30 minutes. The amount of 2,4-decadienal produced was measured with a gas chromatograph analyzer. The measurement results are shown in FIG. 7 (amount of 2,4-decadienal produced when heating salad oil and bubbling air without applying an alternating electric field). As a result of the measurement, the amount of 2,4-decadienal produced increased with time and reached the maximum concentration after 4 hours.

Comparing Example 2 (FIG. 6, AC electric field on) and Comparative Example 2 (FIG. 7, AC electric field off), the time until the amount of 2,4-decadienal produced in the oil 10 reaches the maximum concentration is In Example 2, after 12 hours, in Comparative Example 2, after 4 hours, Example 2 is three times slower than Comparative Example 2. From this, according to Example 2, deterioration of the fats and oils 10 for cooking is suppressed, and the lifetime of the fats and oils 10 can be extended 3 times or more.

In Example 1 and Example 2, although the mechanism of action by which the deterioration of the oil and fat 10 is suppressed is unknown, the results of the experiment revealed that the effect was reproducible. This is because the harmonics of the fundamental frequency are superimposed on the fundamental frequency of 100 Hz or less and the intensity of the frequency component exceeding 1 kHz is applied to the oil and fat 10 with an AC electric field having 1/100 or less of the second harmonic. This is considered to be due to the effect of suppressing the generation of oxygen radicals and the reaction in the high-temperature oil 10.

According to the present embodiment, when cooking is performed by heating the fat and oil 10 and immersing ingredients in the fat and oil 10, harmonics of a fundamental frequency of 100 Hz or less are superimposed on the fat and oil 10, and the strength of frequency components exceeding 1 kHz. Is applied with an AC electric field that is 1/100 or less of the second harmonic. Thereby, deterioration of the fats and oils 10 is suppressed. Specifically, the oxidation of fats and oils 10 is suppressed, and various substances (for example, 2-heptin-1-ol, trans, trans-2,4-heptadienal, 9-decyne-1- All, trans, trans-2,4-nonadienal, trans, trans-2,4-decadienal, 10-undecenal, methyl pentadecanoate, fatty acid ester, etc.) are suppressed. Thereby, the lifetime of the fats and oils 10 can be extended greatly 3 times or more.

In addition, this invention is not restricted to the structure of the said embodiment, A various deformation | transformation is possible. For example, the antenna 2 may be entirely immersed in the oil / fat 10, and may be disposed horizontally on the bottom surface of the oil tank 12, for example. Moreover, the fats and oils 10 are not restricted to salad oil, but can be applied to other cooking fats and oils.

DESCRIPTION OF SYMBOLS 1 Cooking utensil 2 Antenna 3 Drive source 4 Electric wiring cable 10 Oils and fats 12 Oil tank 31 Transformer

Claims

In cooking utensils to cook by immersing ingredients in heated cooking oils and fats and heating,
An antenna immersed in oil and fat,
A transformer capable of obtaining an AC output in which an AC power source is a primary side input and a frequency component of a fundamental frequency of the AC power source and a harmonic component thereof are superimposed on the secondary side;
A cooking utensil that supplies the secondary output of the transformer to the antenna and applies an AC electric field radiated by the antenna to the oil.
In the transformer, with respect to the AC output on the secondary side, as the intensity of the harmonic component becomes higher, the intensity decreases, and the intensity of the frequency component exceeding 1 kHz is 1 of the second harmonic. The cooking utensil according to claim 1, which is equal to or less than / 100.
The cooking appliance according to claim 1 or 2, wherein the transformer has a primary side and a secondary side connected via a resistor.
The cooking utensil according to any one of claims 1 to 3, wherein the antenna is made of a conductive metal plate, and the entire surface of the plate is insulation-coated.
In the cooking method to cook by immersing ingredients in heated oil for cooking and heating,
Immerse the antenna in oil and fat,
Supply the output of the transformer that obtains an AC output in which the frequency component of the fundamental frequency of the AC power supply and its harmonic component are superimposed, to the antenna,
A cooking method of cooking food by applying an alternating electric field radiated from the antenna to the fats and oils.