JPH0781157B2 - How to regenerate cooking oil - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for regenerating edible oil. In particular, the present invention relates to a method for regenerating an edible oil that has been oxidized by using a fukuro.

(Prior Art) Edible oil, especially frying oil is used for cooking tempura, fried food, donut, fried bread, and the like. Such frying oil is often used multiple times without being discarded once. For this reason, efforts are being made to regenerate cooking oil by removing impurities such as oil dregs by using a net, using an oil filter, or using a centrifuge after each use.

In addition, activated clay containing 10% or less of activated carbon is used for the purpose of decolorizing browned edible oil.

(Problems to be solved by the present invention) However, in the former method, the edible oil was not sufficiently regenerated, and the turbidity of the oil due to the presence of the dregs was only slightly reduced, but the oil turned brown. The degree of coloring of the edible oil did not decrease, its peroxide value remained unchanged, and the cause of coloring and odor was not eliminated. For this reason, the edible oil which has not been sufficiently regenerated as described above has been found to be remarkably deteriorated after being used only a few times, so that it must be discarded sooner or later, or it has been used as a raw material for soap. In addition, although the latter method reduces coloring and odor to some extent,
The treatment of the activated clay used was a problem, and the problem as industrial waste remained.

Therefore, it has been desired to provide a method for efficiently regenerating edible oil and producing no industrial waste.

(Means for Solving Problems) The present inventors have found that the oxidized edible oil can be remarkably efficiently regenerated by bringing the oxidized edible oil into contact with the fukuro, and completed the present invention. Let

That is, the present invention relates to a method for regenerating edible oil, which comprises contacting oxidized edible oil with fluff and separating fluff by means such as excess.

Generally, edible oil is required to have a good flavor and beautiful color. Depending on the raw material, soybean oil, corn oil,
Sesame oil, rapeseed oil, peanut oil, camellia oil, olive oil,
There are cottonseed oil and the like, and soybean oil and corn oil are often used. It is often used at home and in food factories for cooking tempura, fries, donuts and the like.

The term “oxidized edible oil” as used in the present invention means edible oil that has been browned by being used once or more times in the above-mentioned top plastic and the like.

In the present invention, the term ".mu." Is a general term for parts other than wheat flour obtained when wheat is milled, and barley, corn, rye, oats and the like can be used in addition to wheat.

In the present invention, it is preferable to use a product obtained by heat-treating the above-mentioned rice bran, because the adsorptivity to the causative substances of oil coloring and odor is enhanced and the bacteria existing in the rice bran can be reduced.

The method of heat treatment is not particularly limited, and dry heat treatment, wet heat treatment, microwave treatment and the like which are commonly performed may be performed.

As the heat treatment conditions, the temperature and time may be set within a range such that the protein contained in the fukuro is sufficiently denatured and the fukuro is not carbonized.

Further, in the present invention, in order to improve the contact efficiency between the fuzi and the edible oil that has been oxidized, it is preferable to grind the fuzi to increase the surface area, and the grinding is 60 mesh or less (particle size 250μ or less). It is desirable to do so. In addition, the crushed fluff should have a water content of ▲ fu of 10
If it is processed after the treatment so that the amount becomes less than or equal to%, the brittle becomes brittle and crushing becomes easy. Any means may be used to reduce the water content of 麩, but for example, means such as hot air drying, fluidized drying and microwave treatment are commonly used, and it is preferable to achieve the purpose of the heat treatment at the same time. . Among them, the microwave treatment is desirable because the treatment time is short and the purposes of drying and heat treatment can be achieved at the same time.

As a reference, the results of an investigation on the relationship between the water content of the fukuro and the particle size of the ground fukuro are shown below.

Water content and crushing rate of ▼ fu ▼ Mixing of 13.0% water ▲ Fu ▼ 50g is processed in a microwave oven,
Table 1 shows each of the water contents shown in Table 1, and
It was crushed by an ultracentrifugal crusher (mesh screen 0.5φ, rotation speed 20,000 rpm). 6 crushed ▲ Fus ▼
Particle sizes were compared by sieving with a 0 mesh sieve. The results are shown in Table 1.

As is clear from Table 1, the water content of ▲ fu is 10
When it is at most%, the pulverization efficiency is good.

Further, the crushed fluff may be used as it is, or may be granulated by a conventional method to give a granule, a pellet, or a plate. The pellet is easy to handle and easy to remove. Since it is desirable, when it is formed into a plate shape, this is used as an excess plate, and the oil to be treated is passed through the excess plate by suction or gravity.

In the present invention, the amount of fu used is 5 parts or more, preferably 5 parts or more, based on 100 parts by weight of cooking oil (hereinafter referred to as “part”).
10 copies or more.

In the present invention, the above-mentioned rice bran is placed on paper, and the edible oil that has been oxidized is made to flow from above and brought into contact therewith to regenerate the edible oil. Alternatively, the column in the apparatus shown in FIG. 1 may be filled and the cooking oil may be fed to the column by a liquid feed pump to bring them into contact with each other. Before the contact, if 20 parts of Fuso is added to 100 parts of edible oil and the mixture is stirred and dispersed, the Fuso also acts as a super-auxiliary agent to further improve the regeneration efficiency.

In this way, the edible oil that has been contact-treated with (Fusion) has a high degree of transparency due to the removal of dust, and the color and flavor are also restored. What is also particularly noteworthy is that the edible oil regenerated by the contact treatment with (Fuji) has a markedly reduced peroxide value. The peroxide value is a value indicating the content of unstable hydroperoxide or peroxide generated by the autoxidation of fats and oils. And these peroxides further promote the autoxidation of fats and oils by the mechanism of chain reaction. It has been found that the peroxide value of the edible oil regenerated by the method of the present invention is reduced to about one third or less of that of the edible oil which has not been regenerated. Therefore, the regenerated edible oil is suppressed in the increase of the peroxide value and is less likely to be deteriorated by autoxidation.

The method of the present invention may be carried out in combination with other conventional methods and the like.

(Example) Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

In addition, prior to the examples, an example of preparation of the dough used in the examples will be described.

Preparation Example of Bread Preparation Example 1 Wheat was crushed using a flour mill (Bewler type test mill) to obtain large and small Bread, and both were mixed to obtain Bread. The water content was 12.8%.

Preparation Example 2 A barley was obtained in the same manner as in Preparation Example 1 except that barley was used instead of wheat. The water content was 11.4%.

Preparation Example 3 The fukuro obtained in Preparation Example 1 was heated at 100 ° C. for 30 minutes to be dried to have a water content of 9.5% and then subjected to ultracentrifugal pulverization to obtain powdery fukuro having a particle size of 100 mesh or less.

Preparation Example 4 The powdery dough obtained in Preparation Example 3 was granulated with a granulator to obtain granular dough.

Preparation Example 5 The fluff obtained in Preparation Example 2 was extruded with an extruder to obtain pellet-shaped fluff.

Preparation Example 6 The fluffy meat obtained in Preparation Example 1 was pressed with a molding machine to form a plate-shaped ▲.
Got the ▼.

Example 1 10 g of each of the fuso obtained in Preparation Examples 1 to 5 was placed on 5 sheets of No. 5 and 30 g of oxidized edible oil was poured from above. The resulting edible oil had the turbidity removed, the color changed from brown to yellow, and the flavor decreased the rancid odor.

Example 2 A plate-shaped 驩 ▼ (φ2.0 cm, thickness 1.0 c obtained in Preparation Example 6)
m) was packed in the column shown in FIG. 1 and the edible oil that had been oxidized was sent to pass therethrough. The edible oil obtained is from Example 1.
Similarly, the transparency, color, and flavor were recovered.

Example 3 10 g of the dough obtained in Preparation Example 3 was added to 50 g of oxidized edible oil, and the mixture was stirred for 5 minutes to disperse the mixture, and then a edible oil was obtained in the same manner as in Example 1. The transparency, color and flavor of the obtained edible oil were remarkably restored.

Example 4 After dispersion in Example 3, centrifugation (5,000 rpm
10 minutes) and then passed as in Example 1. The transparency, color and flavor of the obtained edible oil were remarkably restored.

Example 5 As in Example 3, after stirring and dispersing the fumigant in the edible oil that has been oxidized, the mixture of the edible oil and the fusi is wrapped in 100 mesh sieve silk, and the edible oil is squeezed out by hand. After having this edible oil. The transparency, color and flavor of the obtained edible oil were recovered as in Example 1.

Example 6 10 g of the dough obtained in Preparation Example 3 was mixed with 5 g of activated carbon, and then the same as in Example 1 was performed. The transparency, color and flavor of the obtained edible oil were remarkably restored.

Comparative Example 1 30 g of oxidized edible oil was used using No. 5 filter.

Comparative Example 2 50 g of oxidized edible oil was centrifuged (5,000 rpm, 10 minutes).

Comparative Example 3 The procedure of Example 1 was repeated, except that 5 g of activated carbon was used instead of the fukuro.

Test Example 1 Turbidity of the edible oils obtained in Examples 1 to 6 and Comparative Examples 1 to 3 was measured at a transmittance of 600 nm using a spectrophotometer. Table 2 shows the transmittance of each edible oil, assuming that the fresh fresh edible oil has a transmittance of 100%.

Further, the results of measuring the peroxide value of each edible oil are also shown in Table 2.

The control examples in the table are the values of the oxidized edible oil itself used in the examples and comparative examples.

Test Example 2 The colors of the edible oils obtained in Examples 1 to 6 and Comparative Examples 1 to 3 were measured using a Nippon Denshoku Industries ND101 DC type color difference meter. Colorimetric analysis of fresh fresh edible oil, brightness L = 15.50, green A = -1.69, yellow B = 2.0
3, white W = 15.46. The measurement results are shown in Table 3. In the table, the control example is the value for the oxidized edible oil itself used in the examples and comparative examples.

(Effects of the Invention) As described in detail above, according to the method of the present invention, used cooking oil can be efficiently regenerated. This recycling method is a method of processing the used cooking oil using inexpensive 纩, so it is economical and extremely easy to recycle the used cooking oil, and can be easily used at home. It is possible to play.

Moreover, since the fukuro is a natural product, there is no food hygiene problem.

The edible oil regenerated according to the present invention recovers transparency, color and flavor, and has a markedly reduced peroxide value.

In addition, since the fu used to regenerate cooking oil is a combustible material, it can be easily burned and no industrial waste problem occurs.

[Brief description of drawings]

FIG. 1 schematically shows an apparatus for carrying out the method of the present invention, in which 1 is a storage tank for oxidized edible oil, 2 is a liquid feed pump, and 3 is a plate-like plate packed in a column 4. (Fusion) And 5 shows the storage tank of the processed cooking oil. Each member 1, 2,
4 and 5 are connected by piping.

Claims (1)

[Claims] 1. A method for regenerating edible oil, which comprises bringing oxidized edible oil into contact with the fukuro.