JP2000063881A - Preventive for deterioration of edible oil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a preventive for the deterioration of edible oil capable of removing impurities which cause deep coloration and also, inhibiting the progress of oxidation, polymerization and emulsification due to water of the edible oil as much as possible. SOLUTION: Any one of preventives for the deterioration of edible oil obtained by mixing at least a quartz powder and/or a titanium oxide powder as the ferroelectrics exhibiting a piezoelectric effect and an aluminum silicate compound powder with a granite porphyry powder as a major component, molding the resulting mixture into a molded article of a desired shape and size with the use of an organic binder and calcining the molded article or by mixing at least a calcium-containing compound powder with the granite porphyry powder as the major component and calcining the resulting mixture or by calcining the granite porphyry powder or a zeolite powder at 600-700 deg.C is used for inhibiting the deep coloration, oxidation, polymerization and emulsification due to water of edible oil as much as possible.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to darkening of edible oil,
The present invention relates to a deterioration inhibitor for edible oil, which prevents oxidation, polymerization, emulsification due to moisture, and the like.

[0002]

2. Description of the Related Art Cooking oil used in stores that sell fries, etc.
It is maintained at a temperature of around 70 ° C. to 200 ° C. for a long time and often reused for several days. As a result of continued use at such a high temperature, the edible oil deteriorates due to changes and reactions such as darkening, oxidation, polymerization, and emulsification due to water, and finally becomes unusable.

Of these, the darkening of edible oil is as follows.
The main cause is the substances extracted from the fried food into the cooking oil. Therefore, conventionally, as one of methods for preventing the deterioration of edible oil, for example, a method of physically removing a substance that causes darkening by using a fryer device provided with a circulation filtration mechanism is known. There is.

[0004]

However, since the edible oil that has been used for business has already a high kinematic viscosity, the conventional method described above cannot be applied to the filter paper or the filter in the circulation filtration mechanism. If the mesh size is too small, clogging will occur.

Further, in the method using the conventional circulation filtration mechanism, reheating is carried out at the time of filtration in order to keep the viscosity of the edible oil as low as possible, so that the filtration work requires a considerable time. Also, since it is troublesome to replace the filter paper and filter,
A lot of man-hours were required for maintenance. Therefore, when looking at the removal of the causative substance of the darkening of the edible oil, the method using the conventional circulation filtration mechanism can only remove solid matter of a certain size or more, and there is a limit in terms of performance. , There was a problem of being inefficient.

Next, regarding the oxidation of edible oil, the polymerization, and the emulsification with water, these will first be briefly described. First, the oxidation of edible oil occurs due to the reaction of oxygen in the air with the unsaturated sites of the edible oil. The initial product of oxidation is hydroperoxide, which has a relatively small effect on odor and flavor, but when hydroperoxide is further oxidized, it decomposes into secondary compounds such as acids, alcohols, aldehydes, etc. And deteriorate the quality of fried foods.

Further, the polymerization of edible oil also occurs in association with the above-mentioned oxidation, and relatively small oil molecules are bound to each other to form a large molecule. Polymerization generally occurs along the sides of the fryer, increasing the viscosity and foaming of the edible oil.

The emulsification of edible oil by water also occurs in association with the above-mentioned polymerization, and oil molecules having a large molecular weight due to the polymerization react with water molecules released from foods by encapsulating them. It forms fatty acids and further deteriorates edible oil. As described above, the oxidation, the polymerization, and the emulsification by the water of the edible oil are chemical reactions that proceed independently while having a relationship with each other. Therefore, the progress of these reactions cannot be suppressed by the conventional physical removal method using the circulation filtration mechanism.

The present invention has been made in view of the above-mentioned conventional problems, and it is possible to remove impurities which cause darkening, and to promote the oxidation, polymerization of water and the emulsification of water. It is an object of the present invention to provide a deterioration preventing agent for edible oil, which can be effectively suppressed.

[0010]

In order to achieve the above-mentioned object, the deterioration preventive agent for edible oil according to claim 1 of the present invention is mainly for suppressing polymerization of edible oil and emulsification by water. It is used as a means, and at least the crystal powder and / or titanium oxide powder as a ferroelectric exhibiting a piezoelectric phenomenon and the aluminum silicate compound powder are mixed with the barley stone powder as the main component, and the mixture is required by an organic binder. Shape of
After being formed into a size, it is fired.

Here, the piezoelectric phenomenon generally means that a ferroelectric crystal having spontaneous polarization does not exhibit polarization in the as-prepared state, but when a mechanical stress is applied, the crystal becomes It is a phenomenon in which the arrangement of positive and negative ions changes due to distortion and polarization occurs. It is known that some ferroelectrics show a piezoelectric phenomenon and others do not, but the deterioration inhibitor for cooking oil according to claim 1 of the present invention shows a piezoelectric phenomenon. A ferroelectric substance is used, and either one or both of crystal powder and titanium oxide powder are used.

In the piezoelectric phenomenon caused by the crystal powder and / or titanium oxide powder, static electricity is first discharged, and due to its action, relatively small oil molecules of edible oil are bound to become large molecules. Since the covalent bond between the carbons at this time is dissociated, the polymerization can be suppressed, and by suppressing the polymerization, emulsification due to water can also be indirectly suppressed. In addition, in the result of the experiment, it is more effective to use both the quartz powder and the titanium oxide powder than to use either one alone to suppress the polymerization of the edible oil and the emulsification due to the water, and to maintain the fluidity. It has been found that the crystal powder and the titanium oxide powder are preferably used in the same weight ratio.

Here, FIG. 4 and FIG. 5 show the far-infrared radiation emitted from the main ingredient, bakuhanishi, in one embodiment of the deterioration preventive agent for cooking oil according to claim 1 of the present invention. It is data indicating the situation. FIG. 4 is a graph in which the radiance of wavelengths of 4 microns or more is measured for a black body and an example of the deterioration inhibitor for edible oil according to claim 1, which are kept at the same temperature. Far infrared spectrophotometer. FIG. 5 is a graph showing the ratio (emissivity) of the radiance of one example of the deterioration inhibitor for edible oil according to claim 1 and the radiance of a black body.

As shown in the graphs of FIGS. 4 and 5, in one embodiment of the deterioration preventive agent for edible oil according to claim 1, the main component, bakuhanishi powder, has a radiance close to that of a black body. Emit far infrared rays. Far infrared rays radiated by this barley stone powder are absorbed by carbon molecules in the cooking oil.

As described above, when a carbon molecule receives infrared absorption in a state where a magnetic field is generated by static electricity discharged from a ferroelectric substance that exhibits a piezoelectric phenomenon, the carbon molecule causes magnetic resonance and its energy state is increased. Therefore, it is possible to suppress a polymerization phenomenon in which relatively small oil molecules of edible oil are bound to each other to become a large molecule. That is, the edible oil deterioration inhibitor according to claim 1 is
It has been found that it has the effect of suppressing the polymerization of edible oil and maintaining its fluidity.

Next, the edible oil deterioration inhibitor according to claim 2 of the present invention is mainly used as a means for suppressing the oxidation of the edible oil. At least a calcium-containing compound powder is mixed, formed into a desired shape and size with an organic binder, and then fired.

Here, the calcium ion has a large ionization effect and acts to increase the pH in the edible oil toward the alkalinity, so that oxygen in the air reacts with the unsaturated site of the edible oil to form hydroperoxide. Suppress being generated. Further, it also has an effect of suppressing the further oxidation of hydroperoxide to decompose it into a secondary compound such as an acid, alcohol or aldehyde.

The edible oil deterioration inhibitor according to claim 3 of the present invention is mainly used as a means for suppressing the darkening of the edible oil, and uses barley stone powder or zeolite powder. After being formed into a desired shape and size using an organic binder, it is fired at 600 ° C to 700 ° C.

Here, the firing temperature is 600 ° C. to 700 ° C.
The reason why the temperature is relatively low is that the silicic acid contained in the barite or the zeolite vitrifies and the pores cannot be formed when the temperature is higher than this. On the other hand, when firing at a temperature of 600 ° C. to 700 ° C., a large number of pores remain on the surface and inside, and the pore size is about 0.001 mm to 0.01 mm. Claim 3 according to the present invention fired in this way
The described edible oil deterioration inhibitor has a function of adsorbing and removing impurities that cause darkening in the edible oil at the pores.

Since the pores also adsorb water in the edible oil, the deterioration inhibitor for edible oil according to claim 3 also has an effect of suppressing emulsification due to water. Furthermore, when barley stone is used as a material of the deterioration inhibitor for edible oil according to claim 3, trace α rays emitted from zircon contained in the barley stone act to cause the polymerization of edible oil. Since the bond is ionized, it also has the function of suppressing the polymerization of edible oil.

The deterioration preventive agents for edible oils according to claims 1 to 3 according to the present invention each have the above-mentioned features in terms of operation. The deterioration preventive agent for edible oil according to claims 1 to 3 according to the present invention, for example, one or two or more deterioration preventive agents for edible oil are selected and housed in a reticulated stainless steel container, Use by sinking inside. Then, by doing so, it is possible to suppress darkening of the edible oil, oxidation, polymerization, and emulsification due to water as much as possible.

[0022]

BEST MODE FOR CARRYING OUT THE INVENTION The deterioration preventive agent for edible oil according to the present invention comprises, as a main component, barley stone powder, at least quartz powder and / or titanium oxide powder as a ferroelectric showing a piezoelectric phenomenon, and silicic acid. After mixing with aluminum compound powder and forming it into the required shape and size with an organic binder, the calcium-containing compound powder is mixed with at least the calcium-containing compound powder, which is the main ingredient of the baking oil, which is the main component of the baking oil deterioration inhibitor, which is then baked. After forming into the required shape and size, the burned edible oil deterioration inhibitor, barley stone powder or zeolite powder is formed into the required shape and size using an organic binder, then 600 ° C to 7 ° C.
The composition is a deterioration preventing agent for edible oil baked at 00 ° C.

In the deterioration preventive agent for edible oil according to the second aspect of the present invention, the calcium-containing compound may be, for example, fossil coral, husks, egg shells and the like, but is not particularly limited. Further, the aluminum silicate compound powder is used for the purpose of coagulating the mixture during firing.

Next, as the organic binder used in the deterioration preventive agent for edible oil according to claims 1 to 3 of the present invention, for example, those represented by the following chemical formulas 1 or 2 can be used, and the organic binder is particularly limited. It does not do.

[0025]

[Chemical formula 1] Al ₂ O ₃ .2SiO ₂ .2H ₂ O

[0026]

Embedded image Al ₂ O ₃ .2SiO ₂

Further, in the deterioration preventing agent for edible oil according to claims 1 to 3 of the present invention, the barley stone powder is, for example,
At least the following chemical composition is included. Silica anhydride SiO ₂ 69.0 wt% or more, 70.0 wt% or less Aluminum oxide Al ₂ O ₃ 13.0 wt% or more, 15.0 wt% or less Magnesium oxide MgO 3.0 wt% or more, 3.6 wt% or less Calcium oxide CaO 1.8 wt% or more, 2.2 wt% % Or less Sodium oxide Na ₂ O 3.0 wt% or more, 3.3 wt% or less Potassium oxide K ₂ O 3.0 wt% or more, 3.2 wt% or less Zircon ZrSiO ₄ 0.001 wt% or more, 0.002 wt% or less

Further, in the edible oil deterioration inhibitor according to claim 3 of the present invention, the zeolite powder means one having a composition represented by the following chemical formula 3. However, in the formula, W is N
Any of a, Ca, K, Ba or Sr, Z represents Si and Al (Si> Al), and S is indefinite.

[0029]

## STR3 ## _{W m Z n O 2n · S} H 2 O

[0030]

EXAMPLES Hereinafter, the deterioration preventive agent for edible oil according to claims 1 to 3 of the present invention will be described based on examples. FIG. 1 is a graph showing the results of Test 1 using an example of the deterioration inhibitor for edible oil according to claims 1 to 3 according to the present invention, and FIG. 2 shows the results of Test 2 using the same Example. The graph shown in FIG. 3 is a graph showing the results of Test 3 using the same example.

The following examples disclose examples in which the deterioration inhibitor for edible oil according to claims 1 to 3 according to the present invention is blended at a required ratio and used. this is,
The use form of the deterioration inhibitor for edible oil according to claims 1 to 3 according to the present invention is not limited.

Further, the following examples disclose examples in which the deterioration preventing agent for edible oil according to claims 1 to 3 of the present invention is housed in a reticulated stainless steel container and immersed in the edible oil. However, this does not limit the method of using the deterioration inhibitor for cooking oil according to claims 1 to 3 of the present invention. For example, in the fryer device using the circulation filtration mechanism described above, the deterioration inhibitor for cooking oil according to claims 1 to 3 according to the present invention is incorporated in a portion where the cooking oil is circulated by a required method, and filtration is performed with a filter paper or a filter. It is also possible to use together with. Hereinafter, an example corresponding to the deterioration inhibitor for edible oil according to claim 1 is the first example, and an example corresponding to the deterioration inhibitor for edible oil according to claim 2 is the second example and claim 3. An example corresponding to the deterioration inhibitor for edible oil is referred to as a third example.

First, in the edible oil deterioration preventing agents of the first to third embodiments, the organic binders are all Al ₂ O ₃
・ 2SiO ₂ · 2H ₂ O is used. Also, first to
In the deterioration preventive agent for edible oil of the third embodiment, all the barley stone powders having the following compositions are used. Silica anhydrous SiO ₂ 69.76% by weight Aluminum oxide Al ₂ O ₃ 14.01% by weight Magnesium oxide MgO 3.55% by weight Calcium oxide CaO 2.00% by weight Sodium oxide Na ₂ O 3.16% by weight Potassium oxide K ₂ O 3.19% by weight Ferric oxide Fe ₂ O ₃ 1.29% by weight Ferrous oxide FeO 1.40% by weight Titanium oxide Ti ₂ O 0.30% by weight Phosphorous anhydride P ₂ O ₅ 0.26% by weight Manganese oxide MnO 0.02% by weight Zircon ZrSiO ₄ 0.0016% by weight Compound water / adhered water 1.0584% by weight

First, the edible oil deterioration preventive agent of the first embodiment is composed of the following composition ratios, and these are mixed to have a diameter of 5
After forming into a spherical shape of about 10 mm, 130
Baking at a temperature around 0 ° C. for about 10 hours. Here, the shape of the edible oil is set to be spherical here because the edible oil deterioration inhibitor of the first embodiment is housed in a reticulated stainless steel container so that it can be easily put into and recovered from the edible oil. Since it is used by being submerged in oil, a spherical shape secures a space in which the edible oil can flow even in the above-mentioned use state, and the effect of preventing deterioration of the edible oil is improved. Further, the size influences the size of the area in which the deterioration inhibitor for edible oil and the edible oil come into contact, but a suitable value is determined in consideration of ensuring the fluidity of the edible oil described above. In the deterioration preventive agent for edible oil of the first embodiment, the size is 5 to 5 mm in diameter.
The value of about 10 mm is the optimum value obtained by the experiment. Barite stone powder 50% by weight Quartz powder 5% by weight Titanium oxide powder 5% by weight Aluminum silicate compound powder 25% by weight Organic binder 15% by weight

Next, the edible oil deterioration preventive agent of the second embodiment is composed of the following composition ratios, and these are mixed to have a diameter of 3
After forming into a spherical shape of about 5 mm, 1000
Bake at a temperature of around ℃ for about 5 hours. In addition, the reason why the shape is spherical here is for the same reason as in the above-described first embodiment, and the size is about 3 to 5 mm is the optimum value obtained by the experiment. The firing temperature was set to around 1000 ° C. because calcium contained in the fossil coral powder is vitrified when fired at a temperature higher than 1200 ° C. Barley stone powder 70% by weight Fossil coral powder 25% by weight Organic binder 5% by weight

The edible oil deterioration preventive agent of the third embodiment is composed of the following composition ratios, and these are mixed to have a diameter of 5
After forming into a spherical shape of about 10 mm, 600
Baking at a temperature of ℃ ~ 700 ℃ for about 5 hours. The spherical shape is used for the same reason as in the first embodiment described above, and the size of 5 to 10 mm is the optimum value obtained by the experiment. Boiled stone powder 90% by weight Organic binder 10% by weight

Tests 1 to 4 which will be described later are carried out using a mixture of the deterioration preventing agents for edible oils of the first to third examples obtained by baking in the above-mentioned manner at the following compounding ratios. The compounding ratios shown below are the compounding ratios in which the deterioration preventing effect of the edible oil is obtained in the most desirable form as a whole when it is used for a commercially available edible oil. In addition, hereinafter, when simply referred to as "Example" or "deterioration inhibitor of edible oil of Examples", a mixture of the deterioration inhibitors of edible oil of the first to third examples in the following compounding ratio Point to. Deterioration inhibitor for edible oil of the first example 20% by weight Deterioration inhibitor for edible oil of the second example 40% by weight Deterioration inhibitor for edible oil of the third example 40% by weight

The effect of the deterioration inhibitor for the edible oil of the examples will be explained by the following test results. First, the results of tests 1 to 3 will be shown as showing the effect of preventing the oxidation of edible oil. It should be noted that the peroxide value used in each test is that the peroxide generated by the oxidation of fats and oils is 1k.
It is expressed in milliequivalents per g, and is used as an index showing the progress of oxidation of edible oil.

The following are prepared as samples and instruments. Edible oil: Commercial soybean white squeezing oil (peroxide value of new oil 0.0
07) Ingredients: Commercially available frozen vegetable croquette 60g / piece Equipment used: Electric thermostat fryer (diameter 2
60mm depth 40mm)

The test method of Test 1 is as follows.
1800 ml of the same cooking oil was put into two fryer and heated, and one of them was used as the deterioration inhibitor 1 for the cooking oil of the example.
Sink a net-shaped stainless steel container containing 1.25 g,
The other is for the control test and is maintained at 170 ° C. 7 hours 3
At 0 minutes, 9 hours, 10 hours, 11 hours, and 12 hours and 30 minutes, samples at 5 mm below the oil surface are taken and the peroxide value is measured.

The results of Test 1 are shown in Table 1 and FIG. In Table 1, [A] is the peroxide value (me) when the examples are used.
q / kg), [B] shows the peroxide value (meq / kg) in the control test, and [C] shows the ratio of the peroxide value in the control test to the control test as the inhibition rate (%). ing.

[0042]

[Table 1]

As shown in Table 1 and FIG. 1, the peroxide value rises with the lapse of heating time, but at each time, the case where the deterioration inhibitor for the edible oil of the example is used is better than the control test. There is a tendency that the peroxide value is suppressed. In particular, the peroxide value in the control test was 0.089 meq.
/ Kg to 0.392 meq / kg (about 4.4 times), the highest rise was observed at 9 hours to 12 hours and 30 minutes, and when the edible oil deterioration inhibitor of Example was used,
0.089 meq / kg to 0.222 meq / kg
(About 2.5 times), the rise is suppressed. This is
It is shown that the edible oil deterioration inhibitors of Examples have an inhibitory effect on the oxidation of edible oil.

Next, the test method of Test 2 is as follows. 1800 ml of the same cooking oil was put into two fryer and heated, and one side was immersed in a mesh-shaped stainless steel container containing 11.25 g of the deterioration preventing agent for the cooking oil of the example, and the other was for the control test. 60g at 170 ℃
/ Add 5 frozen vegetable croquettes each. A sample 5 mm below the oil surface is collected at the end of frying and at 170 ° C. for 2 hours after croquette removal, and the peroxide value is measured. After replacing with fresh oil, the number of frozen vegetable croquette is set to 10 and 15, and the same test is performed.

The results of Test 2 are shown in Table 2 and FIG. In Table 2, [A] is the peroxide value (meq / kg) immediately after frying.
[B] is a peroxide value (meq / k) after heating for 2 hours.
g), [C] is the difference (meq / k) between [A] and [B]
g) is shown. In Test 2, the peroxide value after heating for 2 hours temporarily decreases from the peroxide value immediately after frying because the water content in the edible oil immediately after frying evaporates due to heating. This is due to the natural recovery of cooking oil. In Test 2, this is [A] of [C]
Is represented by [D] as the reproduction degree (%).

In each column, [a] is the peroxide value (meq / k) when the deterioration inhibitor for the edible oil of the example is used.
g), [b] is the peroxide value (meq
/ Kg), and [c] shows the difference (meq / kg) between the control test [b] and the case where the deterioration inhibitor for the edible oil of the example was used.

[0047]

[Table 2]

First, regarding the peroxide value immediately after the end, when the number of fried foods was 5 or 10, both the examples and the control experiments showed a peroxide value of about 0.16 meq / kg, No noticeable change is seen. On the other hand, when the number of fried foods was increased from 10 to 15, the peroxide value in the control test was 0.284 meq / kg.
However, in the examples, the effect of suppressing the increase in the peroxide value of 0.224 meq / kg is recognized.

On the other hand, regarding the peroxide value after heating for 2 hours, the peroxide value of the example shows a certain suppressing effect with respect to the control test regardless of the number of fried foods. Looking at the degree of regeneration, the control test shows that when the number of fried foods is 5 or 10, the degree of regeneration is 12.73.
% Or 1.23%, which is a low value, and the number of fried foods is 1
When the number of playbacks is increased from 0 to 15, the playback degree is 43.
Although it is as high as 06%, in the case of the example, the degree of regeneration around 35 to 45% is stably shown regardless of the number of fried foods. This indicates that the deterioration inhibitor for edible oil of the example also has an effect of enhancing the natural recovery of the edible oil.

In Test 2, when the state of the edible oil when frying the croquettes was compared and observed, it was found that the foaming of the edible oil was better when the deterioration inhibitor for the edible oil of the Example was used.
It was confirmed that it was definitely small. This indicates that the deterioration inhibitor for edible oil of the example has an effect of absorbing water contained in croquette.

Furthermore, in Test 2, comparing the colors of the edible oils after frying 15 croquettes, it was confirmed that the control test certainly advanced the darkening of the edible oils. did it. This means that the deterioration preventing agent for the edible oil of the example is
It shows that it has an effect of adsorbing the extracted impurities in the edible oil.

Further, the test method of Test 3 is as follows. The edible oil containing the deterioration inhibitor for the edible oil of the example and the edible oil of the control test were used for 3 days under the same conditions,
The initial peroxide value is measured. Next, 200 ml each of the example, the control test, and fresh oil are placed in a brown wide-mouthed bottle, sealed tightly, and allowed to stand at room temperature for 3 months, and then the peroxide value is measured.

The results of Test 3 are shown in Table 3 and FIG. In Table 3, [A] is the peroxide value (meq / kg) of the new oil,
[B] shows the peroxide value (meq / kg) when the deterioration inhibitor for the edible oil of the example was used, and [C] shows the peroxide value (meq / kg) of the control test. In addition, each data is measured by collecting two samples and
Is shown in [a], and the data of sample b is shown in [b]. It should be noted that FIG. 3 is a graph in which only data after being left for 3 months is graphed and compared.

[0054]

[Table 3]

As shown in Table 3 and FIG. 3, the peroxide value of the edible oil after being allowed to stand for 3 months in the control test was significantly increased in both fresh oil and initial value. On the other hand, in the case of the edible oil using the edible oil deterioration inhibitor of the example, the peroxide value of the edible oil after being left for 3 months was also significantly suppressed. From the above results, it can be seen that the effect of suppressing the natural oxidation of fried foods can be obtained when the deterioration preventing agent for edible oil of the examples is used.

Next, the results of Test 4 are shown to show the effects of polymerization of edible oil and prevention of emulsification by water. Here, the kinematic viscosity is obtained by dividing the viscosity coefficient acting on a moving body in a viscous body by the density, and is represented by a unit of Stokes (St). This kinematic viscosity shows a higher value as the polymerization of edible oil and the emulsification of water progress, and thus it can be used as an index indicating the progress of polymerization and emulsification of water. 1 St is 1 cm ² / S and 1 cS
t is 1 / 100St.

The test method of Test 4 is as follows. The edible oil containing the deterioration inhibitor of the edible oil of the example and the edible oil of the control test were used for 5 days under the same conditions, and then the rotational resistance value was measured by an electric rotating body to determine the kinematic viscosity of each sample. To measure.

The results of Test 4 are shown in Table 4.
In Table 4, [A] is the kinematic viscosity (cSt) of fresh oil, and [B] is the kinematic viscosity (c) when the deterioration inhibitor of the edible oil of the example is used.
St) and [C] represent the kinematic viscosity (cSt) of the control test.

[0059]

[Table 4]

As shown in Table 4, the kinematic viscosity in the control test after the lapse of 5 days showed an increase of 0.23 cst with respect to the fresh oil, but the deterioration inhibitor for the edible oil of Example was used. In this case, the increase was only 0.10 cst, and the effect of suppressing the increase in kinematic viscosity was observed. This indicates that the deterioration inhibitor for edible oil of the example has an effect of suppressing polymerization of edible oil and emulsification by water.

[0061]

As described above, the deterioration preventive agent for edible oil according to claims 1 to 3 of the present invention is capable of causing deterioration of edible oil due to darkening, oxidation, polymerization and emulsification due to water. It has a suppressing effect. Further, claim 1 according to the present invention
When the deterioration inhibitor for edible oil described in 3 to 3 is used in combination, the shape and size of the deterioration inhibitor for each edible oil have a diameter of 3 to 10 m.
If the particle size is about m, the mixing ratio can be easily changed at the stage of use, so it is also possible to select and use the optimum mixing ratio according to the type of cooking oil or fried food. Therefore, there is an effect that the range of application is widened.

The effects of the deterioration preventive agent for edible oil according to claims 1 to 3 of the present invention are as follows. For example, for 20 liters of cooking oil, 25 g of the deterioration inhibitor for cooking oil of the first embodiment is used.
When used, it lasts for about 1 month
When 50 g of the deterioration preventing agents of the edible oils of the second and third embodiments are used together with respect to 1 liter, it lasts for about 3 months. In addition, claims 1 to 3 according to the present invention
All of the materials used for the deterioration inhibitor of the edible oil described above are food additive materials approved by the Ministry of Health and Welfare, and there is no fear of adversely affecting the human body.

Further, as secondary effects when the deterioration preventing agent for edible oil according to claims 1 to 3 of the present invention is used, the following points can be mentioned. Since the deterioration of the edible oil is suppressed, the frequency of exchanging the edible oil will be about 50% up to now. Therefore, the cost of edible oil is reduced, and the labor for replacement can be saved, so that the work efficiency is also improved. It is also desirable from the environmental point of view that the amount of waste oil is small. Since the fluidity of edible oil is maintained and the far infrared effect of barley stone maintains a good heat transfer efficiency,
The oil temperature rise time is reduced by about 20%. Also, cooking time is reduced by about 20%. Therefore, the cost related to the utility bill is also reduced. Since the edible oil in good condition can be used for a long time, the fried food will not have a dark color, a strange flavor or an unpleasant odor, and the quality of the fried food will be improved. Thus, it can be said that the deterioration preventive agent for edible oil according to claims 1 to 3 of the present invention has both a sufficient effect and practicality.

[Brief description of drawings]

FIG. 1 is a graph showing the results of Test 1 using an example of an edible oil deterioration inhibitor according to claims 1 to 3 according to the present invention.

FIG. 2 is a graph showing the results of Test 2 using the examples of the deterioration preventing agent for edible oil according to claims 1 to 3 according to the present invention.

FIG. 3 is a graph showing the results of Test 3 using the examples of the deterioration inhibitor for edible oil according to claims 1 to 3 according to the present invention.

FIG. 4 is a graph comparing the radiances of a black body and an example of the deterioration preventive agent for edible oil according to claim 1 of the present invention.

FIG. 5 is a graph showing far-infrared emissivity of an example of the deterioration preventive agent for edible oil according to claim 1 of the present invention.

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Claims (3)

[Claims] 1. Mixing at least quartz powder and / or titanium oxide powder as a ferroelectric exhibiting a piezoelectric phenomenon and aluminum silicate compound powder into the main component of bakuhanseki powder and using an organic binder to obtain a desired shape. -Anti-deterioration agent for edible oil that has been fired after being formed into a size. 2. A deterioration preventive agent for edible oil, which is obtained by mixing at least calcium-containing compound powder with a main ingredient, bourneishi powder, and forming it into a required shape and size with an organic binder, and then baking the mixture. 3. After forming barley stone powder or zeolite powder into a required shape and size using an organic binder, 6
Deterioration inhibitor for edible oil baked at 00 ° C to 700 ° C.