著者

湯木 悦二

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.20, no.5, pp.313-316, 1971-05-20 (Released:2009-11-10)

参考文献数

10

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The effect of the magnesium oxide adsorption on the removal of free fatty acid in the oil which was used for frying, was tested. This method was proposed by Hoovers in U.S. 3, 231, 390.The prevention of the increase of free fatty acid in the oil during deep fat frying is very important. This increase is mainly caused by the hydrolysis of fat and the rate of hydrolysis is proportional to the acid concentration. The effective method to prevent hydrolysis is, therefore, to inactivate the action of free fatty acid as is produced.Using the continuous water-spraying and heating system and the automatic test fryer, the effect of the magnesium oxide adsorption was tested (Table-4, Fig. -2). As a result, the following facts were recognized. The free fatty acid content in the oil has been maintained in low amount at the initial stage. However, the magnesium soap which was produced by the reaction of magnesium oxide with the free fatty acid, dissolved into the oil and accumulated gradually with increase of the frying time, and this soap promoted hydrolysis significantly. Therefore, the higher sensitivity of the oil to hydrolysis resulted in the higher content of free fatty acid as compared with that of the control test, at the latter stage.As mentioned above, this method is not practical.

著者

湯木 悦二 川口 正勝 奥田 幸康

出版者

公益社団法人 日本油化学会

雑誌

油化学 (ISSN:0513398X)

巻号頁・発行日

vol.20, no.9, pp.559-562, 1971

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The effect of the natural tocopherol mixture on the Fried Noodle was compared with that of butylated hydroxyanisole. (BHA) by using the test fryer which reduced to a scale of one-twentieth of the commercial apparatus at almost the same conditions as those of the commercial operation.The effect of the protection of fat surface from the air by means of hood method on the loss of antioxidant and on the fat deterioration was also examined.<BR>The following results were observed. Tocopherol, as was expected from the previous paper, showed a better thermostability and its content was kept in a constant level of about 80% during frying when the fat surface was protected from the air as shown in Fig.-2 (A). On the other hand, it was about 50% in the case of the use of BHA. The reason why BHA showed a considerably good thermostability like this might be due to the low frying temperature and the higher fat turnover rate in the case of the Fried Noodle.<BR>As shown in Fig.-2 (B) and (C), BHA rather maintained a higher level of the fat stability than that of tocopherol in the frying conditions. This is considered to be caused by the difference of efficiency of antioxidant, that is, BHA has stronger effectiveness than tocopherol as shown in Table-1. As shown in Fig.-2 (H), this tendency became more and more marked on the shelf-life of Fried Noodle.<BR>From the results of Fig.-2 (A), (B), (C), (E) and (H), it was recognized that the protection of fat surface from the air by the hood method was an effective method to prevent the loss of antioxidant and the fat deterioration.

著者

湯木 悦二

出版者

一般社団法人日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.23, no.3, pp.288-292, 1990-08-20

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コーン油を用い、16種の野菜の凍結乾燥粉末および12種の香辛料の乾燥乾末について、それらの油溶成分含有油脂を調製し、自動酸化に対する安定性および鉄板焼き調理に類似の条件での熱酸化に対する影響を試験した。1.自動酸化に対しては、にんにく、たまねぎ、スイートコーン以外のほとんどの野菜およびローレル、パプリカ、ローズマリー、セージ、タイムなどの香辛料の油溶成分がコーン油に対し抗酸性を示した。2.鉄板焼き調理に類似の条件では、にんじん、にんにく、たまねぎ以外のほとんどの野菜および本試験に用いたすべての香辛料の油溶成分がコーン油の熱酸化を促進した。特に、野菜では、にら、はくさい、ごぼう、みずな、パセリ、ピーマン、レッドピーマンなど、香辛料では、グローブ、ローレル、セージ、タイム、ターメリックなどが強い熱酸化促進効果を示した。