JP2018002977A - Clarifying agent and clarifying filter for edible oil, and method for suppressing degradation of edible oil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To suppress deterioration of cooking oil more than before. SOLUTION: Deterioration of edible oil is suppressed by bringing in-use or used edible oil into contact with a purifying agent for edible oil containing tartaric acid salt. [Selection diagram] Fig. 1

Description

  The present invention relates to a technique for suppressing deterioration of used or used cooking oil.

  Edible oils are used in various foods, but edible oils that deteriorate due to heating during cooking or leaving them aggravate the taste, smell and appearance of foods. In order to prevent the deterioration of edible oil, for example, in Patent Document 1, an appliance in which a ceramic ball coated with titanium oxide is placed in a stainless steel net is put into the edible oil in the oil tank, and organic matter, dirt, and odor coming out of the food material by heating are added. Has been proposed to slow down the oxidation rate and degradation rate of edible oils by decomposing them with titanium oxide.

Utility Model Registration No. 3087760

  There is a high demand for further deterioration control of edible oil, and the present invention aims to suppress edible oil deterioration more than ever.

In order to solve the above-described problems, the present invention provides the following edible oil purifier and edible oil deterioration suppressing method.
(1) An edible oil purifier containing tartrate.
(2) A method for inhibiting deterioration of edible oil, wherein the edible oil is brought into contact with tartrate by bringing the edible oil into contact with tartrate.
(3) An edible oil purifying filter comprising the edible oil purifying agent according to (1) above.

  According to the present invention, deterioration of edible oil can be suppressed more than ever. Further, the tartrate used in the present invention is also used as a food additive, has little influence on the human body, does not need to be recovered, and is excellent in handleability.

It is a schematic diagram which shows an example of the usage pattern of the cleaning agent for edible oil of this invention, (A) is a whole block diagram, (B) is an enlarged view of a filter (F). It is a graph which shows the relationship between the addition amount of potassium hydrogen tartrate, and the evaporation amount after a heating. It is a graph which shows the relationship between the addition amount of potassium hydrogen tartrate, and the acid value after a heating. It is a graph which shows the relationship between the addition amount of potassium hydrogen tartrate, and kinematic viscosity after a heating. It is a graph which shows the result of having compared the acid value after a heating in Example 1 and Comparative Example 2. FIG. It is a graph which shows the result of comparing the kinematic viscosity after heating in Example 1 and Comparative Example 2.

  Hereinafter, the present invention will be described in detail.

  In the present invention, the edible oil is not limited, and various edible oils that are generally used, typically vegetable oils, are targeted.

  The cleaning agent for edible oil of the present invention suppresses the deterioration of the edible oil and contains tartrate as its active ingredient. Of these, potassium hydrogen tartrate is preferred. Tartrate is also used as a food additive as described in the GRAS confirmed substance list, and its influence on the human body is small. Therefore, it is most preferable to use the tartrate alone as the edible oil cleaning agent, but when other substances are used in combination, those which are harmless to the human body are used. For example, calcium oxide can be used in combination.

  The method of using the edible oil cleaner is not limited as long as the edible oil cleaner is brought into contact with the edible oil, but the method of directly adding the edible oil cleaner to the edible oil is the simplest. The tartrate used for the edible oil cleaner is a crystal (powder) at room temperature and may be added to the edible oil as it is. As described above, the tartrate salt, which is the main component of the edible oil cleaner, is also used as a food additive, and the edible oil to which the edible oil cleaner is added can be used as it is for cooking. Moreover, it is not necessary to collect the edible oil cleaner after use. Alternatively, the edible oil purifier is contained in a container or bag made of a material that is permeable to edible oil, such as paper, non-woven fabric, or woven fabric, and the container or bag is put into the edible oil and collected after use. You can also

  The amount of tartrate added is 0.1% by mass or more with respect to the total amount of edible oil, and more preferably 1% by mass or more. However, even if more tartrate is added than necessary, the effect is saturated and uneconomical.Furthermore, considering the influence on taste etc. because cooking oil with edible oil cleaner added is used for cooking, The upper limit is suitably 10% by mass, and even 5% by mass or less is sufficiently practical.

  As a method of use, as shown in FIG. 1 (A), edible oil is circulated by a pump P outside the oil tank, and a filter F containing a edible oil purifier is disposed in the middle of the circulation. Edible oil may be distributed. As the filter F, for example, as shown in FIG. 5B, a tartrate salt as an edible oil cleaner, for example, potassium hydrogen tartrate (or a mixture with other substances) is sandwiched between papers, and the periphery of the paper is closed. Can be used. By making such a circulation type, cooking oil during cooking or cooking oil after use can be processed outside cooking time. Then, a time during which the deterioration suppressing effect cannot be obtained is obtained in advance, and the filter F is replaced when this time has elapsed.

  The present invention will be further described below with reference to examples, but the present invention is not limited thereto.

(Examples 1-4, Comparative Examples 1-2)
As shown in Table 1, edible oil (rapeseed oil) having a kinematic viscosity at 40 ° C. of 30 mm ² / s was used. In Example 1, potassium hydrogen tartrate was 1% by mass with respect to edible oil, and in Example 2, 2% by mass. A sample was prepared by adding 5% by mass in Example 3 and 10% by mass in Example 4. In Comparative Example 1, edible oil alone was added without any addition, and in Comparative Example 2, 10% by mass of titanium oxide was added to the edible oil to prepare a sample.

  Each sample was heated in the atmosphere at 160 ° C. for 50 hours, and after heating, the evaporation amount, the acid value, and the kinematic viscosity at 40 ° C. were measured. The acid value was measured by potentiometric titration (neutralization point: pH 12) based on JIS K 2501: 2003. The results are also shown in Table 1.

  Further, based on the measurement results of Examples 1 to 4 and Comparative Example 1, FIG. 2 shows the relationship between the addition amount of potassium hydrogen tartrate and the evaporation amount, and FIG. 3 shows the relationship between the addition amount of potassium hydrogen tartrate and the acid value. FIG. 4 is a graph showing the relationship between the amount of potassium hydrogen tartrate added and the kinematic viscosity.

  As shown in these graphs, by adding potassium hydrogen tartrate, changes in evaporation amount, acid value, and kinematic viscosity were suppressed, and an effect of suppressing deterioration due to heating of edible oil was recognized. The amount of potassium hydrogen tartrate added is 1% by mass or more with respect to the amount of edible oil, and the effect is remarkable, and almost the same effect is obtained. Moreover, from FIG. 4, kinematic viscosity becomes especially small when the addition amount is 2% by mass or more, and it can be said that 2% by mass or more is more preferable. However, since the effect tends to be almost saturated when the addition amount is 1% by mass or more as described above, it can be said that the upper limit is preferably 10% by mass.

  Further, when Example 4 and Comparative Example 2 having the same addition amount of potassium hydrogen tartrate and titanium oxide are compared, as shown in FIGS. 5 and 6, Example 4 has a lower acid value. The change in kinematic viscosity is also suppressed, and it can be seen that potassium hydrogen tartrate is superior to titanium oxide for suppressing deterioration of edible oil.

Claims (3)

  A cleaning agent for cooking oil, characterized in that it contains tartrate.   A method for inhibiting deterioration of an edible oil, comprising suppressing the deterioration of the edible oil by bringing a used or used edible oil into contact with a tartrate salt.   An edible oil purification filter comprising the edible oil purification agent according to claim 1.

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