JP7615550B2 - Edible oil deterioration prevention filter, deterioration prevention agent composition, and method for producing the same - Google Patents

Description

The present invention relates to a filter for preventing deterioration of cooking oil and a method for manufacturing the same.

Edible oils are used in a variety of foods, but those used to cook deep-fried foods such as tempura and fries oxidize and deteriorate when heated during cooking or left to stand, deteriorating the taste, odor, and appearance of the food, and so edible oils that have oxidized and deteriorated beyond a certain standard are discarded. From the perspective of protecting the global environment, it is desirable to slow down the oxidative deterioration of edible oils even if only slightly, and reduce the number of times that edible oil is discarded. Another benefit of reducing the number of times that edible oil is discarded is that it is possible to reduce the number of times that deep-frying cooking equipment (fryer) used for deep-frying foods needs to be cleaned, which in turn reduces the amount of water used for cleaning.

For example, Patent Document 1 discloses a filtering material (filter) that filters and regenerates used, oxidized and deteriorated edible oil by passing the edible oil through the filter. This filter is configured by filling a granular regenerating agent into a sealed case made of filter cloth or filter paper.
However, the filter disclosed in Patent Document 1 is relatively thick, and therefore the pressure loss during filtration is likely to be large, and the pump for circulating the edible oil is relatively large, leaving room for improvement.

JP 2016-52627 A

The objective of the present invention is to provide an edible oil degradation inhibition filter and degradation inhibitor composition that have excellent oxidative degradation inhibition performance, good filtering properties, and can reduce energy consumption due to pressure loss, as well as methods for producing the same.

The edible oil deterioration inhibition filter according to one embodiment of the present invention comprises a deterioration inhibition composition containing an edible oil deterioration inhibitor and a binder, and a filter material having fine holes with a porosity of 50 volume % or more and a pore diameter of 30 μm or more, and the edible oil deterioration inhibitor is adhered by the binder to at least one or both of the surface of the filter material and the inner surfaces of the pores, which are the parts that come into contact with the edible oil to be filtered.
A method for producing an edible oil deterioration inhibition filter according to another aspect of the present invention is a method for producing an edible oil deterioration inhibition filter according to the above-mentioned aspect, and is characterized by comprising an attachment step of attaching a deterioration inhibition composition to at least one or both of the surface of the filter material and the inner surfaces of the pores by a dropping method, a roll coater method, an immersion method, or a spray coating method.
Another aspect of the present invention provides an edible oil deterioration inhibiting composition comprising a deterioration inhibitor and a binder.

The present invention provides an edible oil degradation suppression filter and a degradation suppression composition that have excellent oxidative degradation suppression performance, good filtering properties, and can reduce energy consumption due to pressure loss, as well as methods for producing the same.

1 is an enlarged view showing a schematic example of the structure of an edible oil deterioration prevention filter according to the present invention. FIG. 1 is a conceptual diagram of a processing device illustrating a method for filtering edible oil and inhibiting oxidative degradation using an edible oil deterioration inhibition filter according to the present invention.

An embodiment of the present invention will be described below. Note that this embodiment is merely an example of the present invention, and the present invention is not limited to this embodiment. In addition, various modifications and improvements can be made to this embodiment, and such modifications and improvements can also be included in the present invention.
First, an example of the edible oil deterioration suppression filter according to the present invention will be described with reference to Fig. 1. The edible oil deterioration suppression filter 10 in Fig. 1 includes a deterioration suppression composition 1 containing an edible oil deterioration suppressant and a binder, and a filter material 2 having pores 2a. The deterioration suppression composition 1 is attached to at least one of the surface of the filter material 2 and the inner surface of the pores 2a by the binder. In Fig. 1, the deterioration suppression composition 1 attached to the surface of the filter material 2 and the inner surface of the pores 2a is depicted in a schematic manner.

The edible oil deterioration inhibitor has oxidative deterioration inhibitory properties, and inhibits the oxidative deterioration of edible oil by contacting with the edible oil. Examples of edible oil deterioration inhibitors include tartrates such as potassium hydrogen tartrate. It is preferable to use tartrates alone as the edible oil deterioration inhibitor, but it is also possible to use a mixture of tartrates with other substances as the edible oil deterioration inhibitor. The other substances mentioned above are preferably harmless to the human body, and an example is calcium oxide.

The binder is used to attach the edible oil deterioration inhibitor to the filter medium 2, and is preferably harmless to the human body. An example of the binder is an adhesive. Examples of the adhesive include natural adhesives such as starch, cellulose, and shellac resin (a resinous substance obtained by refining the secretions of scale insects), inorganic adhesives such as silicon-based adhesives (e.g., silicates) and calcium-based adhesives (e.g., cement and gypsum), and organic adhesives such as thermoplastic resins, thermosetting resins, and photocurable resins. These adhesives may be used alone or in combination of two or more types.

The filter material 2 is not particularly limited as long as it has multiple pores 2a and allows edible oil to pass through, but examples include a porous body and an aggregate of multiple fibers. Examples of porous bodies include sintered metal and bisque. Examples of aggregates of multiple fibers include woven fabric, nonwoven fabric, felt, paper, filter paper, and net.

The type of fiber is not particularly limited, and examples include natural fibers, man-made fibers, synthetic resin fibers, metal fibers, glass fibers, carbon fibers, etc. Examples of natural fibers include wood, cotton, wool, hemp, silk, etc. Examples of man-made fibers include rayon, etc. Examples of synthetic resin fibers include polyester resin fibers, polyolefin resin fibers (e.g., polyethylene fibers, polypropylene fibers), polyamide resin fibers (e.g., polyamide 66 fibers), vinyl resin fibers, acrylic resin fibers, polyurethane resin fibers, etc. The aggregate of multiple fibers may be formed of one type of fiber, or may be formed of two or more types of fibers.

By using a material that has a proven track record of use in food applications (e.g., natural fibers) as the material for the filter medium 2, a food additive as the cooking oil deterioration inhibitor, and a material that is harmless to the human body (e.g., a natural adhesive) as the binder, the cooking oil deterioration inhibition filter 10 can be made a filter that is harmless to the human body and safe. Such a cooking oil deterioration inhibition filter 10 is suitable for installation in, for example, a fryer for deep-frying foods, to filter out impurities such as fried food residue and inhibit the oxidative deterioration of cooking oil.

The average fiber length and average fiber diameter of the fibers forming the filter medium 2 are not particularly limited, but in order to adhere the deterioration inhibition composition 1 to the inside of the pores 2a of the filter medium 2, a filter medium 2 in which the diameter of the pores 2a is larger than the particle size of the edible oil deterioration inhibitor is preferred. If the diameter of the pores 2a of the filter medium 2 is smaller than the particle size of the edible oil deterioration inhibitor, the deterioration inhibition composition 1 is less likely to adhere to the inner surface of the pores 2a of the filter medium 2.

The aggregate of multiple fibers has a structure in which multiple fibers are bonded together three-dimensionally by adhesive, heat bonding, or mechanical bonding, forming a porous structure with internal voids. The porosity, diameter of the pores 2a, and density of the filter medium 2 having such a porous structure are indicators of the ease of passage of edible oil (degree of clogging). The pores 2a are holes in the filter medium 2 through which edible oil passes. The porosity is the ratio of the volume of the voids caused by the pores 2a in the filter medium 2. Furthermore, the density is the mass of the filter medium 2 divided by the volume of the filter medium 2.

The porosity of the filter material 2 is 50% by volume or more, preferably 68% by volume or more, more preferably 80% by volume or more. The diameter of the pores 2a is 30 μm or more, preferably 35 μm or more, more preferably 100 μm or more. Furthermore, the density of the filter material 2 is preferably 0.33 g/cm ³ or less. If the porosity, the diameter of the pores 2a, and the density are within the above-mentioned numerical ranges, the pores 2a are not easily blocked even if the deterioration-inhibiting composition 1 is attached to the filter material 2, so the pressure difference (pressure loss) of the edible oil before and after passing through the edible oil deterioration-inhibiting filter 10 is small (initial filterability is excellent). Therefore, the pump that sends the edible oil is not easily loaded. In addition, the pores are not easily blocked by impurities such as fried dregs contained in the edible oil, so the edible oil deterioration-inhibiting filter 10 is not easily clogged early. Furthermore, if the diameter of the pores 2 a is within the above-mentioned numerical range, the deterioration inhibiting composition 1 is easily attached to the inner surfaces of the pores 2 a of the filter medium 2 .

The thickness of the filter medium 2 is not particularly limited, but is preferably 1 mm to 10 mm, more preferably 1 mm to 5 mm, and even more preferably 1 mm to 4 mm. If the thickness of the filter medium 2 is within the above-mentioned numerical range, the pores are less likely to be blocked by impurities such as fried food residue contained in the edible oil, and the pressure difference of the edible oil before and after passing through the edible oil deterioration suppression filter 10 is reduced.
In this way, by using the filter medium 2 having the porosity, the diameter of the pores 2a, the density, and the thickness within the above-mentioned numerical ranges, it is possible to prevent the initial deterioration of the filtering property and early clogging of the edible oil deterioration inhibition filter 10. The porosity and the diameter of the pores 2a can be measured using a mercury porosimeter that utilizes the principle of mercury intrusion porosimetry.

The edible oil deterioration suppression filter 10 as described above can be manufactured as follows. The method will be described with reference to FIG. 1. First, the edible oil deterioration suppression agent and the binder are mixed to obtain the deterioration suppression composition 1 (mixing step). If desired, other additives may be blended into the deterioration suppression composition 1. Examples of other additives include a foaming agent, a heat stabilizer, a plasticizer, an antioxidant, and an ultraviolet absorber. If a foaming agent is blended into the deterioration suppression composition 1, the deterioration suppression composition 1 attached to the filter medium 2 can be formed into a porous shape by foaming of the foaming agent. If the deterioration suppression composition 1 is porous, it is possible to prevent early clogging when the edible oil deterioration suppression filter 10 is used to filter edible oil.
In addition, if there is too little binder, the edible oil deterioration inhibitor will be more likely to fall off, and if there is too much binder, there will be less opportunity for the edible oil deterioration inhibitor to come into contact with the edible oil to be filtered, which may prevent the inhibitor from fully exerting its ability to prevent oxidative deterioration.

Next, the deterioration inhibitor composition 1 is attached to the filter medium 2 by a dropping method, a roll coater method, a dipping method, or a spray coating method (attaching step). In any of the methods, a liquid deterioration inhibitor composition diluted to a predetermined concentration with a predetermined volatile or evaporative solvent can also be used. In the attaching step, the deterioration inhibitor composition 1 is attached to at least one of the surface of the filter medium 2 having pores 2a through which the filtered edible oil passes and the inner surface of the pores 2a. The dropping method is a method in which the liquid deterioration inhibitor composition 1 is dropped onto the filter medium 2 to attach the edible oil deterioration inhibitor to the filter medium 2 with a binder, and the roll coater method is a method in which the deterioration inhibitor composition 1 is applied to the filter medium 2 using a rotating roll having the liquid deterioration inhibitor composition 1 on its surface, to attach the edible oil deterioration inhibitor to the filter medium 2 with a binder. The immersion method is a method in which the filter medium 2 is immersed in the liquid deterioration-inhibiting composition 1 and then removed from the liquid deterioration-inhibiting composition 1, thereby adhering the edible oil deterioration inhibitor to the filter medium 2 with the binder, and the spray coating method is a method in which the liquid deterioration-inhibiting composition 1 is sprayed onto the filter medium 2, thereby adhering the edible oil deterioration inhibitor to the filter medium 2 with the binder.

The deterioration-inhibiting composition 1 is applied to the filter medium 2 by a dropping method, a roll coater method, a dipping method, or a spray coating method, so that the application location and amount of the deterioration-inhibiting composition 1 can be easily controlled. Therefore, it is possible to easily manufacture an edible oil deterioration-inhibiting filter 10 that has excellent oxidative deterioration-inhibiting performance, good filtering properties, and is less likely to clog. The application process may be repeated multiple times to laminate multiple layers of the deterioration-inhibiting composition 1 on the filter medium 2.

The edible oil deterioration inhibition filter 10 of this embodiment having the above-mentioned excellent performance can be used for filtering edible oil and inhibiting oxidative degradation. A method for filtering used edible oil and inhibiting oxidative degradation using the edible oil deterioration inhibition filter 10 will be described below with reference to FIG. 2.
The processing device, which filters edible oil 20 that has been used in a fryer for deep-frying fried foods and has been oxidized and deteriorated, and inhibits oxidative deterioration, includes an oil tank 21 in which the edible oil 20 is stored, a circular pipe 22 through which the edible oil 20 is passed, a pump 24 for delivering the edible oil 20, and a processing unit 23 equipped with an edible oil deterioration inhibition filter 10 (not shown in FIG. 2 ) that filters the edible oil 20 and inhibits oxidative deterioration.

In more detail, the oil tank 21, pump 24, and processing section 23 are connected in series by a ring-shaped pipe 22, and the cooking oil 20 in the oil tank 21 is pumped through the pipe 22 by the pump 24, filtered and inhibited from oxidative degradation in the processing section 23, and then returned to the oil tank 21. Used cooking oil 20 contains impurities such as fried food residue and has also been oxidized. By passing through the cooking oil degradation inhibition filter 10 in the processing section 23, impurities such as fried food residue are filtered out and the oxidative degradation of the cooking oil 20 is inhibited, slowing down the oxidation rate.

By treating the edible oil 20 while circulating it as described above, it is possible to continuously treat the edible oil 20 after it has been used for cooking, etc. Also, for example, by connecting a pipe 22 equipped with a pump 24 and a treatment unit 23 to an oil tank of a fryer for deep-frying foods, the edible oil 20 used for cooking can be treated in parallel with the cooking.
When the oxidative degradation inhibition performance of the edible oil degradation inhibition filter 10 is reduced or lost, or when the filtering ability is reduced or when the filter becomes clogged and no longer allows liquid to pass through, the edible oil degradation inhibition filter 10 in the processing section 23 is replaced with a new one. The edible oil degradation inhibition filter 10 is easy to handle because it does not use powders such as filter aids.
In addition, a normal fried residue collecting filter or the like can be further installed in front of or behind the edible oil deterioration prevention filter 10.

Here, a preferred form of the edible oil deterioration suppression composition will be described. The edible oil deterioration suppression composition may be diluted before use in the adhesion process. However, if the binder contained in the edible oil deterioration suppression composition dissolves in edible oil, it will no longer function as a binder. Therefore, it is preferable that the binder has low solubility in edible oil, but is soluble in the dilution solvent used in the adhesion process, and has no effect on the human body. In view of this, it is preferable to use a substance that has almost no solubility in edible oil and is soluble in alcohol-based substances as the binder. Specifically, it is preferable to use shellac resin, which can be said to be a natural adhesive, as the binder and dilute it with an alcohol-based solvent. As the alcohol-based solvent, it is preferable to use ethanol (ethyl alcohol), which has little effect on the human body and hardly remains due to volatilization and evaporation, as the dilution solvent.

[Example]
The present invention will be described in more detail below with reference to examples and comparative examples.
(Comparative Example 1-1)
A cellulose filter paper that can be used as a food material was cut into a circle with a diameter of 90 mm to prepare the filter of Comparative Example 1-1. The thickness of this filter paper was 1.0 mm, and the density was 0.38 g/ ^cm3 . The porosity and pore diameter of this filter paper were measured with a mercury porosimeter, and the porosity was 67% by volume, and the pore diameter was 35 μm.

(Comparative Example 1-2)
A mixture of potassium hydrogen tartrate and calcium oxide in a mass ratio of 1:1 was sprayed onto the filter of Comparative Example 1-1, and the mixture was placed on the filter paper to prepare the filter of Comparative Example 1-2. The amount of the mixture placed on the filter paper was 120 g/ ^m2 .

(Comparative Example 2)
A cellulose filter paper was cut into a circle with a diameter of 90 mm to prepare a filter of Comparative Example 2. The thickness of this filter paper was 2.8 mm, and the density was 0.33 g/ ^cm3 . The porosity and pore diameter of this filter paper were measured with a mercury porosimeter, and the porosity was 68% by volume, and the pore diameter was 35 μm.

(Reference Example 1)
A polyethylene terephthalate nonwoven fabric used as a food filter was cut into a circle with a diameter of 90 mm to prepare the filter of Reference Example 1. The thickness of this nonwoven fabric was 3.8 mm, and the density was 0.09 g/cm ^3. The porosity and pore diameter of the nonwoven fabric were measured with a mercury porosimeter, but the values were unknown because they were above the upper limit of the mercury porosimeter. However, since the upper limit of the porosity measured by the mercury porosimeter is 80% by volume and the upper limit of the pore diameter measured by the mercury porosimeter is 100 μm, it can be said that the porosity of the nonwoven fabric is 80% by volume or more, and the pore diameter is 100 μm or more.

Example 1
Shellac resin was dissolved in ethanol to obtain a shellac resin solution with a concentration of 7% by mass. A mixture of potassium hydrogen tartrate and calcium oxide in a mass ratio of 1:1 was added to the shellac resin solution as an edible oil deterioration inhibitor to prepare a deterioration inhibitor composition. The content of the edible oil deterioration inhibitor in the liquid deterioration inhibitor composition was 5% by mass. The ratio of the deterioration inhibitor to the binder was 1:1.4 by mass.

The filter of Reference Example 1 was used as a filter medium, and the liquid deterioration-inhibiting composition was applied to the filter medium by a drop method. The amount of deterioration-inhibiting composition applied to the filter was about 340 g/ ^m2 . The deterioration-inhibiting composition was then dried using hot air at 60°C to obtain the filter of Example 1. The filter of Example 1 had a thickness of 3.8 mm and a density of 0.18 g/ ^cm3 (the density of the filter medium was 0.09 g/ ^cm3 ).

(Reference Example 2)
A cellulose filter paper that can be used as a food material was cut into a circle with a diameter of 90 mm to prepare the filter of Reference Example 2. The thickness of this filter paper was 1.9 mm, and the density was 0.24 g/ ^cm3 . The porosity and pore diameter of this filter paper were measured with a mercury porosimeter, and the porosity was 79 vol% and the pore diameter was 54 μm.

Example 2
Shellac resin was dissolved in ethanol to obtain a shellac resin solution with a concentration of 1% by mass. A mixture of potassium hydrogen tartrate and calcium oxide in a mass ratio of 1:1 was added to the shellac resin solution as an edible oil deterioration inhibitor to prepare a liquid deterioration inhibitor composition. The content of the edible oil deterioration inhibitor in the liquid deterioration inhibitor composition was 10% by mass.
The filter of Reference Example 2 was used as a filter medium, and the liquid deterioration suppression composition was applied to the filter medium by a drop method. The amount of deterioration suppression composition applied to the filter was about 160 g/ ^m2 . The deterioration suppression composition was then dried using hot air at 60°C to obtain the filter of Example 2. The filter of Example 2 had a thickness of 1.9 mm and a density of 0.33 g/ ^cm3 (the density of the filter medium was 0.24 g/ ^cm3 ).

(Reference Example 3)
A cellulose filter paper that can be used as a food material was cut into a circle with a diameter of 90 mm to prepare the filter of Reference Example 3. The thickness of this filter paper was 1.4 mm, and the density was 0.30 g/ ^cm3 . The porosity and pore diameter of this filter paper were measured with a mercury porosimeter, and the porosity was 74 vol% and the pore diameter was 50 μm.

(Reference Example 4)
A cellulose filter paper that can be used as a food material was cut into a circle with a diameter of 90 mm to prepare the filter of Reference Example 4. The thickness of this filter paper was 1.0 mm, and the density was 0.31 g/ ^cm3 . The porosity and pore diameter of this filter paper were measured with a mercury porosimeter, and the porosity was 73 vol% and the pore diameter was 36 μm.

Next, an evaluation test was conducted on each of the above filters. For the evaluation test, a filtration device having the same configuration as the processing device shown in Figure 2 was used. The method for evaluating the filterability of the filters is described below. The filterability of the filters was evaluated at the initial stage and after long-term filtration at high temperatures.

First, we will explain the method for evaluating the initial filterability of the filter. The filter was loaded into the processing section of the filtration device, and 8 L of edible oil ("Nissin Canola Oil" manufactured by Nisshin Oillio Group, Ltd.) was poured into the oil tank. The edible oil heated to 100°C was pumped and filtered through the filter in the processing section. At this time, the pressure of the edible oil on the upstream and downstream sides of the filter was measured with a pressure gauge, and the flow rate of the edible oil on the downstream side of the filter was measured with a flow meter.

The flow rate of the edible oil was then varied, the pressure of the edible oil at each flow rate was measured, and the pressure loss of the edible oil at each flow rate (pressure difference between the upstream and downstream sides of the filter) was calculated. The data obtained was then plotted on an XY coordinate system with the flow rate on the X axis and the pressure difference on the Y axis to derive an approximate straight line Y = aX + b, and the initial filterability was evaluated based on the magnitude of the slope a. Note that a smaller slope a means that the filter's filterability is better.

Next, we will explain the method for evaluating the filterability of the filter after long-term filtration at high temperatures. As with the method for evaluating initial filterability, a filter was loaded into the processing section of the filtration device, and 8 L of edible oil was poured into the oil tank. Cooking oil heated to 180°C was pumped and filtered through the filter in the processing section. This filtration was carried out for 96 hours while circulating the cooking oil. After 96 hours of filtration, the pressure of the cooking oil on the upstream and downstream sides of the filter was measured with a pressure gauge, and the pressure loss of the cooking oil was calculated. The filterability after 96 hours of filtration was evaluated based on the magnitude of this pressure loss.

The results are shown in Table 1. The initial filterability is shown as a relative value when the filterability (slope a) of Comparative Example 1-1 is set to 1. The filterability after 96 hours of filtration is shown as a relative value when the filterability (pressure loss) of Comparative Example 1-1 is set to 1.

Next, a method for evaluating the oxidative degradation inhibitory performance of the filter will be described. After 96 hours of filtration in the same manner as in the evaluation method of filterability after 96 hours of filtration, the edible oil was sampled and its acid value was measured. The acid value of the edible oil was measured using a potentiometric titration method in accordance with JIS K2501. The results are shown in Table 1. The oxidative degradation inhibitory performance is shown as a relative value when the oxidative degradation inhibitory performance (acid value) of Comparative Example 1-1 is set to 1.

Comparing Comparative Example 1-1 and Comparative Example 1-2, it can be seen that in a filter medium having the physical properties (thickness, density, porosity, and pore diameter) shown in Table 1, when a mixture of potassium hydrogen tartrate and calcium oxide is sprayed onto the filter medium, the initial filterability decreases. In addition, comparing Comparative Example 1-2 with Reference Example 1 and Example 1, it can be seen that in Comparative Example 1-2, the filter is prone to clogging, and the filterability after 96 hours of filtration decreases significantly.

On the other hand, a comparison between Reference Example 1 and Example 1, and a comparison between Reference Example 2 and Example 2 shows that in a filter medium having the physical properties (thickness, density, porosity, and pore diameter) shown in Table 1, the initial filterability is good even when a deterioration-inhibiting composition is attached to the filter medium. A comparison between Reference Example 1 and Example 1 and Comparative Example 1-1 and Comparative Example 1-2 shows that in Reference Example 1 and Example 1, the filter is less likely to clog and has good filterability after 96 hours of filtration. In other words, if a filter is manufactured by attaching a deterioration-inhibiting composition to a filter medium having better initial filterability than Comparative Example 1-1, a filter that is less likely to clog can be obtained.

Next, by comparing Reference Example 1 with Example 1 and Comparative Example 1-1, it can be seen that by attaching a deterioration-inhibiting composition to the filter medium, a filter with excellent oxidative deterioration-inhibiting performance can be obtained.

As described above, the filter that has a thickness of 1 mm or more and 10 mm or less, a density of 0.33 g/cm3 ^or less, a porosity of 50 vol% or more, and a pore diameter of 30 μm or more, and that is made by adhering the deterioration-suppressing composition to the filter medium has good initial filterability and filterability after 96 hours of filtration, and also has excellent oxidation deterioration suppression performance.According to the embodiment, it also exhibits excellent performance at a thickness of 3.8 mm, 1.9 mm, which is 4 mm or less.Furthermore, since shellac resin is used as a binder, the filter is harmless to the human body.

Reference Signs List 1 Deterioration-inhibiting composition 2 Filter material 2a Pore 10 Edible oil deterioration-inhibiting filter 20 Edible oil 23 Processing section

Claims (6)

The present invention comprises a deterioration-inhibiting composition containing an edible oil deterioration inhibitor and a binder, and a filter medium having fine holes,
The deterioration-inhibiting composition is attached to at least one of the surface of the filter medium and the inner surfaces of the pores by the binder,
The porosity of the filter medium is 50% by volume or more, the density of the filter medium is 0.24 g/cm3 ^or less, and the diameter of the pores is 30 μm or more;
A cooking oil deterioration prevention filter, wherein the diameter of the pores is larger than the particle size of the cooking oil deterioration prevention agent. The cooking oil deterioration inhibitor filter according to claim 1, wherein the cooking oil deterioration inhibitor contains a tartrate salt. The cooking oil deterioration prevention filter according to claim 1 or 2, wherein the binder is shellac resin. The cooking oil deterioration prevention filter according to any one of claims 1 to 3, wherein the thickness of the filter material is 1 mm or more and 10 mm or less. 5. The edible oil deterioration prevention filter according to claim 1, wherein the density of the filter material is 0.09 g/cm ³ or more and 0.24 g/cm ³ or less . A method for producing the edible oil deterioration inhibition filter according to any one of claims 1 to 5,
A method for producing an edible oil deterioration inhibition filter, comprising a step of applying the deterioration inhibition composition to at least one of the surface of the filter medium and the inner surfaces of the pores by a dropping method, a roll coater method, an immersion method, or a spray coating method.

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