TWI628155B - Ceramic fryer resistant to high temperature and capable of releasing far infrared energy and its preparation method - Google Patents
Ceramic fryer resistant to high temperature and capable of releasing far infrared energy and its preparation method Download PDFInfo
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Abstract
本發明係一種耐高溫且能釋放遠紅外線能量之陶瓷油炸器及其製法，係由蛙目土、高嶺土、莫來石、鋰輝石、能量陶瓷材料，經研磨及混煉成黏土坯料後，利用模具塑形成一陶瓷坯體，再以攝氏1250~1320度，高溫燒結18~24小時製成，該油炸器係被置放至一油炸鍋內之油中，其底面構形能與鍋底內壁或鍋內加熱管外壁保持間隙，其上佈設複數貫穿孔，使其底面下及頂面上之油，能因溫差，通過貫穿孔，反覆迴流循環，令能量陶瓷釋放之遠紅外線能瞬間打開油分子間的凡得瓦力，將大油分子裂解成小油分子，有效實現延長油使用期、縮短油炸時間及降低食物含油量之諸多效果。 The invention relates to a ceramic fryer which is resistant to high temperature and capable of releasing far-infrared energy and a preparation method thereof, which is prepared from frog soil, kaolin, mullite, spodumene and energy ceramic materials after being ground and kneaded into a clay blank. The ceramic body is formed by using a mold to form a ceramic body, and is then sintered at a temperature of 1250 to 1320 degrees and sintered at a high temperature for 18 to 24 hours. The fryer is placed in an oil in a fryer, and the bottom surface can be configured. The inner wall of the bottom of the pot or the outer wall of the heating tube in the pot maintains a gap, and a plurality of through holes are arranged thereon, so that the oil under the bottom surface and the top surface can pass through the through hole through the through hole, and the far infrared ray energy can be released by the energy ceramic. Instantly open the Van der Waals force between the oil molecules, and crack the large oil molecules into small oil molecules, effectively achieving the effects of extending the oil use period, shortening the frying time and reducing the oil content of the food.
Description
本發明係一種油炸器，尤指一種耐高溫且能釋放遠紅外線能量之陶瓷油炸器，以使該陶瓷油炸器被置放至一油炸鍋內食用油之液面下方後，該陶瓷油炸器底面及頂面之食用油能因溫差作用，通過其上開設之複數個貫穿孔，不斷反覆迴流循環，令該陶瓷油炸器中能量礦石及金屬氧化物能因食用油之高溫而相互作用，釋放出遠紅外線能量，進而與油分子共振，瞬間打開油分子團簇間的凡得瓦力(van der Waals force)，而將大油分子團簇裂解成較小之油分子團簇，有效實現延長食用油使用期限、縮短油炸時間及降低食物含油量…等效果，令油炸食物更為健康。 The invention relates to a fryer, in particular to a ceramic fryer which is resistant to high temperature and capable of releasing far infrared energy, so that the ceramic fryer is placed under the liquid surface of the edible oil in a fryer, The edible oil on the bottom surface and the top surface of the ceramic fryer can continuously reverse the circulation through the plurality of through holes opened on the ceramic fryer due to the temperature difference, so that the energy ore and metal oxide in the ceramic fryer can be high in temperature due to the edible oil. The interaction releases the far-infrared energy, which in turn resonates with the oil molecules, instantly opening the van der Waals force between the oil clusters, and splitting the large oil clusters into smaller oil clusters. Clusters can effectively extend the life of edible oils, shorten the frying time and reduce the oil content of foods, etc., so that fried foods are healthier.
油炸食品是許多國家餐飲業主要供食料理之一，市售油炸食品種類繁多，如：炸雞、炸薯條、炸豬排及炸魚排…等，為確保餐飲業使用油炸油之品質與衛生安全，我國行政院衛生署特別於2009年制定了餐飲業油炸油稽查管理原則，若油炸用之食用油檢出「總極性化合物」含量達25%以上者，將依違反食品衛生管理法第20條所定「食品良好衛生規範」規定處辦。另，我國食品藥物管理局除持續督促各縣市衛生局執行餐飲業油炸油之稽查抽驗工作外，亦特別規劃執行「市面餐飲用油炸油衛生暨危害分析計畫」，監測餐飲業者所使用油炸油之「總極性化合物」含量，並編 印「油炸油安全管理簡易手冊」，希望能讓餐飲業者了解衛生機關進行油炸油稽查抽驗之原則、檢測方法與管理標準，讓食品衛生管理人員進行餐飲衛生稽查時，亦能參照手冊，輔導餐飲業者建立油炸油自主管理之標準作業程序，以期有效提升台灣油炸食品之品質及衛生安全。 Deep-fried food is one of the main food-feeding dishes in many countries. There are many kinds of fried foods in the market, such as fried chicken, French fries, pork cutlet and fried fish steak... to ensure the use of fried oil in the restaurant industry. Quality and health and safety, the Health Department of the Executive Yuan of China has formulated the management principle for the inspection of deep-fried oil in the catering industry in 2009. If the edible oil used for frying has a total polar compound content of more than 25%, it will violate the food. The "Good Food Hygiene Code" as stipulated in Article 20 of the Health Management Law provides for disposal. In addition, in addition to continuing to urge the county and city health bureaus to carry out inspections and inspections of the fried oil in the catering industry, the Food and Drug Administration of China also plans to implement the “French Food and Frying Oil Hygiene and Hazard Analysis Project” to monitor the food and beverage industry. Use the "total polar compound" content of the frying oil, and compile Printed the "Frying Oil Safety Management Simple Handbook", hoping to let the catering industry understand the principles, testing methods and management standards for the inspection and testing of the frying oil by the health authorities, so that the food hygiene management personnel can also refer to the manual when conducting food and beverage hygiene inspections. Counseling catering industry to establish standard operating procedures for self-management of frying oil, with a view to effectively improving the quality and health and safety of Taiwanese fried foods.
一般言，油炸烹飪雖是一種快速且簡便的料理方法，不僅能增添食物酥脆口感，且能賦予食物獨特香氣，因此，廣受消費者喜愛，但是，油炸食物所使用的食用油在作為熱源媒介後，常會與食品、水分、空氣中的氧氣…等發生化學反應，其中，在高溫下，食物中的水分受熱蒸發，釋放到食用油中，易造成食用油水解，外來空氣中的氧氣易造成油脂氧化，高溫則造成油脂熱反應，最易使其中之多元不飽和脂肪酸受熱變質，這些複雜的反應尚會進一步令食用油變質，產生新的物質，統稱為「總極性化合物」(total polar compounds)，因此，無論何種食用油？只要油炸時間久了，反應過程中所產生之「總極性化合物」均會加速食用油變質，而令食用油變得色深、起泡、油蒿味重…等現象，變質產物愈多亦將導致油炸食物發生吸油量大、油膩不酥脆、色深、油蒿味重…等間題，不僅負面影響了油炸食物之賣相及口感，更因油炸食物中富含已變質的食用油，對消費者健康亦造成無可忽視的危害。 In general, fried cooking is a fast and simple method of cooking, which not only adds crispy taste to the food, but also gives the food a unique aroma. Therefore, it is widely loved by consumers, but the edible oil used in fried food is used as After the heat source medium, it often reacts with food, moisture, oxygen in the air, etc. Among them, at high temperature, the moisture in the food is evaporated by heat and released into the edible oil, which easily causes the hydrolysis of the edible oil, and the oxygen in the external air. It is easy to cause oxidation of oils and fats, and high temperature causes thermal reaction of oils and fats. It is most likely to cause thermal deterioration of polyunsaturated fatty acids. These complex reactions will further degrade edible oils and produce new substances, collectively referred to as "total polar compounds" (total). Polar compounds), therefore, no matter what kind of cooking oil? As long as the frying time is long, the "total polar compound" produced during the reaction will accelerate the deterioration of the edible oil, and the edible oil will become darker, foaming, and oily and savory. It will lead to the problem of large oil absorption, greasy and not crispy, dark color, and strong taste of artemisia oil. It not only negatively affects the selling and taste of fried food, but also is rich in degraded food. Edible oils also cause harm to consumers' health.
據此，如何設計出一種能使用在油炸鍋(如：傳統鐵鍋、營業用瓦斯加熱或電氣加熱之油炸鍋…等)中，有效延長油炸鍋內食用油之使用期限、縮短食用油之油炸時間及降低油炸食物含油量…等效果，以期有效提升油炸食物之製作效能、品質、衛生及安全，即成為本發明在此欲深入探討之一重要課題。 According to this, how to design a kind of frying pan (such as: traditional iron pan, commercial gas heating or electric heating fryer...etc.), effectively extend the service life of the edible oil in the fryer and shorten the consumption. The effect of oil frying time and reducing the oil content of fried foods, etc., in order to effectively improve the production efficiency, quality, hygiene and safety of fried foods, has become an important subject of the present invention.
本發明之主要目的，係提供一種耐高溫且能釋放遠紅外線能量之陶瓷油炸器及其製法，製法係依陶瓷油炸器之整體重量百分比，將20~40%之莫來石、25~45%之鋰輝石及10~30%之能產生遠紅外線的能量陶瓷材料，分別研磨成顆粒；將該等顆粒混入10~25%之蛙目土及15~30%之高嶺土中，經研磨混煉，使三者均勻混合，形成一黏土坯料；利用一模具，將該黏土坯料塑形成立體或平面狀之一陶瓷坯體，該陶瓷坯體上佈設有複數個貫穿孔，且該陶瓷坯體之底面構形能定位至一油炸鍋之鍋底內壁或鍋內之一加熱管外壁上，且能與該鍋底內壁或該加熱管外壁保持一預定間隙再以攝氏1250~1320度高溫，對該陶瓷坯體燒結18~24小時；俟冷卻後即成為該陶瓷油炸器。 The main object of the present invention is to provide a ceramic fryer capable of releasing high-intensity energy and capable of releasing far-infrared energy, and a method for preparing the same according to the overall weight percentage of the ceramic fryer, 20 to 40% of mullite, 25~ 45% of spodumene and 10~30% of energy ceramic materials capable of producing far-infrared rays are ground into particles respectively; the particles are mixed into 10~25% of frog soil and 15~30% of kaolin, and ground and mixed Refining, uniformly mixing the three to form a clay blank; using a mold, the clay blank is molded into a three-dimensional or planar ceramic body, the ceramic body is provided with a plurality of through holes, and the ceramic body The bottom surface configuration can be positioned on the inner wall of the bottom of the fryer or on the outer wall of one of the heating tubes of the fryer, and can maintain a predetermined gap with the inner wall of the bottom of the pot or the outer wall of the heating tube and then at a temperature of 1250 to 1320 degrees Celsius. The ceramic body is sintered for 18 to 24 hours; after cooling, the ceramic fryer becomes the ceramic fryer.
如此，由於該陶瓷油炸器之底面能與該油炸鍋底內壁或該加熱管外壁保持該預定間隙，當該陶瓷油炸器被置放至該油炸鍋內食用油之液面下方，且定位至該油炸鍋底內壁或該加熱管外壁時，該陶瓷油炸器底面及頂面之食用油將因溫差作用，通過其上開設之該等貫穿孔，不斷反覆迴流循環，此時，該陶瓷油炸器中能量礦石及金屬氧化物尚能因食用油之高溫，而相互作用，釋放出遠紅外線能量，進而與油分子共振，瞬間打開油分子團簇間的凡得瓦力(van der Waals' force)，將大油分子團簇裂解成較小之油分子團簇，除能清除大油分子團簇中包藏之污染物，達到活化淨化食用油的效果，有效延長其使用時間達2~3倍之外，尚因小油分子團簇大幅增加了熱能吸收面積，而更快速且均勻地受熱，進而使油炸時間得以有效縮短10~25%，另，更因小油分子團簇能迅速自油炸食物中排出，而使油炸 食物含油量能大幅降低30~50%，且保持酥脆口感，故，能有效實現淨化食用油、延長食用油使用期間、縮短油炸時間及降低油炸食物含油量…等諸多效果，不僅符合節能減碳之環保訴求，更大幅提高了油炸食物之安全性及健康性。 Thus, since the bottom surface of the ceramic fryer can maintain the predetermined gap with the inner wall of the fryer bottom or the outer wall of the heating tube, when the ceramic fryer is placed below the liquid level of the edible oil in the fryer, And positioning the inner wall of the bottom of the fryer or the outer wall of the heating tube, the edible oil on the bottom surface and the top surface of the ceramic fryer will be continuously reversed by the through-holes opened by the temperature difference due to the temperature difference. The energy ore and metal oxide in the ceramic fryer can interact with the high temperature of the edible oil to release the far-infrared energy, thereby resonating with the oil molecules, and instantly opening the van der Waals between the oil molecules ( Van der Waals' force), cracking large oil clusters into smaller oil clusters, in addition to removing pollutants contained in large oil clusters, achieving the effect of activating and purifying edible oil, effectively extending its use time In addition to 2 to 3 times, the small oil molecule clusters greatly increase the heat absorption area, and the heat is more quickly and evenly heated, so that the frying time can be effectively shortened by 10~25%, and more, due to small oil molecules. Clusters can be quickly fried Discharged from the food and made fried The oil content of food can be greatly reduced by 30~50%, and the crispy taste is maintained. Therefore, it can effectively realize the effects of purifying edible oil, prolonging the use of edible oil, shortening the frying time and reducing the oil content of fried foods, etc. The environmental protection appeal of carbon reduction has greatly improved the safety and health of fried foods.
為便 貴審查委員能對本發明之結構特徵、製程方式與目的有更進一步的認識與理解，茲舉實施例配合圖式，詳細說明如下： For the sake of review, the reviewer can have a better understanding and understanding of the structural features, process methods and purposes of the present invention. The embodiments are described in conjunction with the drawings, which are described in detail as follows:
〔習知〕 [study]
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〔本發明〕 〔this invention〕
10、30‧‧‧陶瓷油炸器 10, 30‧‧‧Ceramic fryer
11、31‧‧‧貫穿孔 11, 31‧‧‧through holes
12‧‧‧彈性夾 12‧‧‧Elastic clip
121‧‧‧連接桿 121‧‧‧ Connecting rod
122‧‧‧夾持桿 122‧‧‧Clamping rod
123‧‧‧凸出部 123‧‧‧protrusion
20‧‧‧加熱管 20‧‧‧heat pipe
21‧‧‧加熱通道 21‧‧‧heating channel
22‧‧‧油液通道 22‧‧‧ oil passage
100~104‧‧‧步驟 100~104‧‧‧Steps
D1‧‧‧長度 D1‧‧‧ length
D2~D4‧‧‧距離 D2~D4‧‧‧Distance
第1圖係本發明之製法流程示意圖；第2圖係在本發明之一較佳實施例中，呈立體狀之陶瓷油炸器之結構示意圖；及第3圖係在本發明之另一較佳實施例中，呈平面狀之陶瓷油炸器之剖面結構示意圖。 1 is a schematic view showing the process flow of the present invention; and FIG. 2 is a schematic view showing the structure of a three-dimensional ceramic fryer in a preferred embodiment of the present invention; and FIG. 3 is another comparison of the present invention. In a preferred embodiment, a schematic cross-sectional view of a planar ceramic fryer is shown.
查，食用油之油分子團簇常會因彼此間的凡得瓦力(van der Waals force)，聚集成較大之油分子團簇，該等大油分子團簇中除極易包藏污染物之外，亦導致其受熱面積銳減，而無法均勻受熱，造成熱能易蓄積於特定區域，無法均勻滲透其中，特別是，當該等大油分子團簇在油炸過程中滲入食物後，更因不易自食物中排出，造成油炸食物發生吸油量過大、油膩而不酥脆…等問題，據此，發明人乃思及，利用一油炸器，且將該油炸器放置入一油炸鍋(無論是傳統鐵鍋、營業用瓦斯加熱或電氣加熱之油炸鍋…等)內食用油之液面下方，以在油炸過程中令食用油能因溫差作用，不 斷在該油炸器之周圍反覆迴流循環，同時，使該油炸器能因食用油之高溫，釋放出能量，進而使油分子共振，瞬間打開油分子團簇間的凡得瓦力，將大油分子團簇裂解成較小之油分子團簇，以實現延長油炸鍋內食用油之使用期限、縮短食用油之油炸時間及降低油炸食物含油量…等效果，進而有效提升油炸食物之製作效能、品質、衛生、健康及安全。 It is often found that the oil clusters of edible oils often aggregate into larger clusters of oil molecules due to the van der Waals force, which are highly concealed in the clusters of large oil molecules. In addition, it also causes its heat-receiving area to drop sharply, and it cannot be uniformly heated, causing heat to accumulate in a specific area and cannot penetrate evenly. Especially, when these large oil clusters infiltrate food during the frying process, It is not easy to discharge from food, causing problems such as excessive oil absorption, greasy and not crispy of fried foods. According to this, the inventor thought, using a fryer, and placing the fryer into a deep fryer (Whether it is a traditional iron pan, a gas heater for business use or a frying pan for electric heating, etc.), the bottom of the cooking oil is used to make the edible oil work due to the temperature difference during the frying process. Breaking back around the fryer and recirculating the circulation, at the same time, the fryer can release energy due to the high temperature of the edible oil, thereby causing the oil molecules to resonate and instantly open the van der Waals between the oil molecules. The large oil molecular clusters are cleaved into smaller oil molecular clusters, so as to extend the service life of the edible oil in the fryer, shorten the frying time of the edible oil, and reduce the oil content of the fried food, etc., thereby effectively raising the oil. The effectiveness, quality, hygiene, health and safety of fried food.
本發明係提供一種耐高溫且能釋放遠紅外線能量之陶瓷油炸器製法，請參閱第1圖所示，該製法包括下列步驟：(100)首先，依該陶瓷油炸器之整體重量百分比，將20~40%之莫來石、25~45%之鋰輝石及10~30%之能產生遠紅外線的能量陶瓷材料分別研磨成顆粒，該等顆粒之粒徑係50~400微米；其中，莫來石係一種鋁矽酸鹽礦物(Aluminum silicate)，屬於耐高溫、強度高、導熱係數小、節能效果顯著，且能直接接觸火焰之一種優質的耐火原料，主要是用以增加該陶瓷油炸器在高溫狀態下之結構強度，且有效降低該陶瓷油炸器之蓄熱能力，以避免高溫蓄積其上；鋰輝石(spodumene或spodumenite)之成分含量為LiAl(SiO3)2或Li2O‧Al2O3‧4SiO2)，主要係產於富鋰花崗偉晶岩中，能與電氣石共生，具有極佳之透光性，且莫來石、鋰輝石皆為耐高溫、低膨脹的材料；該能量陶瓷材料則係由能量礦石及金屬氧化物所組成，其中，該能量礦石至少係電氣石、白雲石及矽酸鋯…等之混合物，佔整體重量百分比之5~25%，其中，以電氣石(tourmaline)為主要成份，因電氣石乃一種含硼為主，但尚含鋁、鈉、鐵、鎂、鋰等元素的矽酸岩礦物，其極性結晶體中含10多種微量元素，能自身且長期產生電離子，並永久釋放負離子和遠紅外線；白雲石之化學成分為CaMg(CO3)2，其晶體屬於三方晶系之碳酸鹽 礦物，其主要作用為提供鹼性之耐火特性，當高溫燒結至攝氏千度以上時，其中之氧化鎂將轉變成為方鎂石，氧化鈣則轉變為結構緻密且抗水性強之結晶，使整體耐火程度高達攝氏2000度以上；矽酸鋯(Zirconium Silicate)之化學成分為ZrSiO4，化學性質很穩定，不僅耐高溫，且透光性佳；該金屬氧化物則係氧化鐵、氧化鈷、氧化錳、氧化鉻、氧化釷、氧化鋯、氧化鈦、氧化銅或其混合物，亦佔整體重量百分比之5~25%，各該金屬氧化物主要是作為催化劑，以在高溫環境下，誘導該陶瓷油炸器中之能量礦石釋放出負離子和遠紅外線能量；(101)將該等顆粒混入10~25%之蛙目土及15~30%之高嶺土中，經混煉，使三者均勻混合，形成一黏土坯料；其中，蛙目土(Ball Clay)係由高嶺石構成，屬於一種混有一定比例石英、雲母及有機質等雜質之可塑性黏土，因其可塑性較好，常用於改善坯料的成型性能，但在陶瓷坯體中用量不宜過多；高嶺土(Kaolin Clay)亦係一種以高嶺石族粘土礦物為主的黏土，是自然界常見且非常重要的一種粘土礦物，質純的高嶺土呈潔白細膩、鬆軟土狀，具有良好的可塑性及耐火性等理化性質；混煉(mixing)是為了提高黏土坯料的物理機械性能，其作法是通過機械作用，使該黏土坯料中各成份均勻混合，混煉過程依序包括混入、分散、混合、塑化等四個階段，以有效增加各成份在該黏土坯料中之分佈均勻性，且使整體粘度降低；(102)利用模具，將該黏土坯料塑形成立體或平面狀之一陶瓷坯體，該陶瓷坯體上佈設有複數個貫穿孔，且該陶瓷坯體之底面構形能定位至一油炸鍋之鍋底內壁或鍋內之一加熱管外壁上，且能與該鍋底內壁 或該加熱管外壁保持一預定間隙；(103)以攝氏1250~1320度高溫，對該陶瓷坯體燒結18~24小時；及(104)俟冷卻後即成為該陶瓷油炸器。 The invention provides a ceramic fryer manufacturing method capable of withstanding high temperature and capable of releasing far-infrared energy. Referring to Figure 1, the method comprises the following steps: (100) First, according to the overall weight percentage of the ceramic fryer, 20 to 40% of mullite, 25 to 45% of spodumene, and 10 to 30% of energy ceramic materials capable of generating far infrared rays are respectively ground into particles, and the particle diameters of the particles are 50 to 400 μm; Mullite is an aluminum silicate which is a kind of high-quality refractory raw material which is resistant to high temperature, high strength, small thermal conductivity, remarkable energy saving effect and can directly contact flame. It is mainly used to increase the ceramic oil. The structural strength of the explosive device under high temperature conditions, and effectively reduce the heat storage capacity of the ceramic fryer to avoid high temperature accumulation thereon; the content of spodumene or spodumene is LiAl(SiO 3 ) 2 or Li 2 O ‧Al 2 O 3 ‧4SiO 2 ), mainly produced in lithium-rich granitic pegmatite, can be symbiotic with tourmaline, has excellent light transmission, and both mullite and spodumene are resistant to high temperature and low Expanded material; the energy ceramic material is Energy ore and metal oxide, wherein the energy ore is at least a mixture of tourmaline, dolomite and zirconium silicate, etc., accounting for 5 to 25% of the total weight, wherein tourmaline is the main Ingredients, because tourmaline is a kind of strontium mineral containing boron, but still contains aluminum, sodium, iron, magnesium, lithium and other elements, its polar crystal contains more than 10 kinds of trace elements, which can produce electric ions for themselves and for a long time. And permanently release negative ions and far infrared rays; the chemical composition of dolomite is CaMg(CO 3 ) 2 , and its crystal belongs to the trigonal carbonate mineral. Its main function is to provide alkaline fire resistance. When high temperature is sintered to Celsius Above, the magnesia will be converted into periclase, and the calcium oxide will be transformed into a dense and water-resistant crystal, which will make the overall fire resistance up to 2000 degrees Celsius; the chemical composition of Zirconium Silicate is ZrSiO 4 , the chemical properties are very stable, not only high temperature resistance, and good light transmission; the metal oxide is iron oxide, cobalt oxide, manganese oxide, chromium oxide, cerium oxide, zirconium oxide, oxidation Titanium, copper oxide or a mixture thereof also accounts for 5 to 25% of the total weight percentage, and each of the metal oxides is mainly used as a catalyst to induce the energy ore in the ceramic fryer to release negative ions and far in a high temperature environment. Infrared energy; (101) mixing the particles into 10~25% of frogs and 15~30% of kaolin, and mixing them to form a clay blank; wherein, frog soil (Ball) Clay) is composed of kaolinite and belongs to a kind of plastic clay mixed with a certain proportion of quartz, mica and organic matter. Because of its good plasticity, it is often used to improve the forming properties of the billet, but it should not be used too much in the ceramic body; kaolin (Kaolin Clay) is also a kind of clay which is mainly composed of kaolinite clay minerals. It is a common and very important clay mineral in nature. The pure kaolin is white, fine and soft, with good plasticity and fire resistance. Nature; mixing is to improve the physical and mechanical properties of the clay billet by mechanically acting to uniformly mix the components of the clay billet. The sequence includes four stages of mixing, dispersing, mixing, plasticizing, etc., in order to effectively increase the uniformity of distribution of each component in the clay blank and reduce the overall viscosity; (102) using a mold to mold the clay blank into a solid or a planar ceramic body, the ceramic body is provided with a plurality of through holes, and the bottom surface of the ceramic body can be positioned on the inner wall of the bottom of a fryer or on the outer wall of a heating tube in the pot. And maintaining a predetermined gap with the inner wall of the bottom of the pan or the outer wall of the heating pipe; (103) sintering the ceramic body at a high temperature of 1250 to 1320 degrees Celsius for 18 to 24 hours; and (104) cooling to become the ceramic Fryer.
在本發明之一最佳實施例中，請參閱第2圖所示，當該陶瓷油炸器10係被應用至一種市售營業用瓦斯加熱或電氣加熱之油炸鍋時，由於，該種營業用油炸鍋內均係呈長方體，且其鍋內沿橫向平行固設有複數支加熱管20，瓦斯或電氣加熱產生之熱能係通過各該加熱管20內之一加熱通道21，由一端對流至另一端(如第2圖上實線箭頭所示)，以透過該等加熱管20，對該油炸鍋內盛裝之食用油(其液面高度必須完全覆蓋該等加熱管20)進行加熱，各該加熱管20上沿垂直向尚間隔地設複數個油液通道22，各該油液通道22係與該油炸鍋內盛裝食用油之空間相連通，但與該加熱通道21則不相連通。據此，復請參閱第2圖所示，本發明之該陶瓷油炸器10係被製作成立體狀，該陶瓷油炸器10上佈設有複數個貫穿孔11，其底面構形則能定位至各該加熱管20之頂側外壁，不僅與該加熱管20之頂側外壁保持一預定間隙，且各該貫穿孔11亦能對應於各該油液通道22。 In a preferred embodiment of the present invention, as shown in FIG. 2, when the ceramic fryer 10 is applied to a commercially available gas-heating or electric heating fryer, The frying pans for business use are cuboids, and a plurality of heating tubes 20 are fixed in parallel in the horizontal direction in the pot, and heat energy generated by gas or electric heating passes through one heating passage 21 in each of the heating tubes 20, one end Convection to the other end (as indicated by the solid arrows in Fig. 2), through the heating tubes 20, the edible oil contained in the fryer (the liquid level must completely cover the heating tubes 20) Heating, each of the heating tubes 20 is provided with a plurality of oil passages 22 spaced apart in a vertical direction, each of the oil passages 22 communicating with a space for containing edible oil in the fryer, but the heating passage 21 is Not connected. Accordingly, as shown in FIG. 2, the ceramic fryer 10 of the present invention is formed into a body shape, and the ceramic fryer 10 is provided with a plurality of through holes 11 which are configured to be positioned by the bottom surface. The outer wall of the top side of each of the heating tubes 20 not only maintains a predetermined gap with the outer wall of the top side of the heating tube 20, but each of the through holes 11 also corresponds to each of the oil passages 22.
如此，在油炸食物之過程中，該陶瓷油炸器10底面及頂面之食用油將因溫差作用，通過其上開設之該等貫穿孔11，不斷反覆迴流循環，不僅能驅使食用油加速通過各該油液通道22(如第2圖上虛線箭頭所示)，被迅速加熱，且該陶瓷油炸器10中能量礦石及金屬氧化物尚能因食用油之高溫，相互作用，釋放出遠紅外線能量，進而與油分子共振，瞬間打開油分子團簇間的凡得瓦力(van der Waals force)，而將大油分子團簇裂解成較小 之油分子團簇，其結果除能清除大油分子團簇中包藏之污染物，達到活化淨化食用油的效果，有效延長其使用時間達2~3倍之外，尚因小油分子團簇大幅增加了熱能吸收面積，而更快速且均勻地受熱，進而使油炸時間得以有效縮短10~25%，此外，油溫能均勻滲透之特性亦使食用油不易過氧化，而裂解變質，俟完成油炸過程後，更因小油分子團簇能迅速自油炸食物中排出，而使油炸食物含油量能大幅降低30~50%，且保持酥脆口感。最後，最重要且最值得一提者，乃不易氧化變質且常保新鮮的食用油，必然能大符提高油炸烹飪及油炸食物之安全性及健康性，且有效改善油炸食物容易過於油膩之口感。據上論結，本發明之該陶瓷油炸器10顯然能有效實現淨化食用油、延長食用油使用期間、縮短油炸時間及降低油炸食物含油量…等之諸多效果，不僅符合節能減碳之環保訴求，更大幅提高了油炸食物之安全性及健康性。 In this way, in the process of frying the food, the edible oil on the bottom surface and the top surface of the ceramic fryer 10 will continue to recirculate through the through-holes 11 opened by the temperature difference due to the temperature difference, which can not only accelerate the cooking oil. Through each of the oil passages 22 (as indicated by the dotted arrow on the second drawing), it is rapidly heated, and the energy ore and metal oxide in the ceramic fryer 10 can be released due to the high temperature of the edible oil. The far-infrared energy, which in turn resonates with the oil molecules, instantly opens the van der Waals force between the oil clusters, and cleaves the large oil clusters into smaller The oil clusters, in addition to the removal of contaminants contained in large oil clusters, achieve the effect of activating and purifying edible oil, effectively extending the use time by 2 to 3 times, due to small oil clusters The heat absorption area is greatly increased, and the heat is heated more quickly and evenly, so that the frying time can be effectively shortened by 10 to 25%. In addition, the oil temperature can be uniformly permeated, so that the edible oil is not easily peroxidized, and the cracking is deteriorated. After the frying process is completed, the small oil clusters can be quickly discharged from the fried food, so that the oil content of the fried food can be greatly reduced by 30 to 50%, and the crispy taste is maintained. Finally, the most important and most worthy of mention is that it is not easy to oxidize and deteriorate and often keep fresh edible oil, which will inevitably improve the safety and health of fried cooking and fried foods, and effectively improve fried foods. The taste. According to the above conclusion, the ceramic fryer 10 of the present invention obviously can effectively realize the effects of purifying edible oil, prolonging the use of edible oil, shortening the frying time and reducing the oil content of the fried food, etc., and is not only in line with energy saving and carbon reduction. The environmental appeal has greatly improved the safety and health of fried foods.
為確保本發明之陶瓷油炸器在使用時，不會產生有害人體之物質，發明人特委託台灣檢驗科技股份有限公司，根據美國食品及藥物管理局(Food and Drug Administration，簡稱FDA)之規範，檢測該陶瓷油炸器10是否會在高溫中釋出鉛、鎘等有害物質，根據其檢測結果(如附件所示台灣檢驗科技股份有限公司所製作之SGS(Societe Generale de Surveillance S.A.)檢驗報告)顯示，該陶瓷油炸器10完全不會產生及釋出任何鉛或鎘等有害物質。 In order to ensure that the ceramic fryer of the present invention does not produce harmful substances when in use, the inventor specially commissioned Taiwan Inspection Technology Co., Ltd. according to the specifications of the Food and Drug Administration (FDA). Detecting whether the ceramic fryer 10 will release harmful substances such as lead and cadmium at high temperatures, according to the test results (such as the SGS (Societe Generale de Surveillance SA) inspection report produced by Taiwan Inspection Technology Co., Ltd. It shows that the ceramic fryer 10 does not produce and release any harmful substances such as lead or cadmium at all.
另，除了確保食品安全問題外，為了證實本發明之陶瓷油炸器10確實能達成預期之功效，發明人亦針對「設有陶瓷油炸器10之油炸鍋」(以下簡稱本發明產品)與「傳統未設有陶瓷油炸器10之油炸鍋」(以下簡 稱習知產品)進行了油炸物的研究及分析比對，其中，該油炸物係以油炸雞腿為例，在長時間油炸後，本發明產品內之食用油仍維持金黃色澤，無油蒿味、黏稠度較低，且能封鎖住肉汁；習知產品內之食用油則既焦黑且黏稠，油蒿味明顯、口感偏柴，又，本發明產品能經過60小時之油炸，食用油始發生酸敗現象，而習知產品僅僅48小時即開始酸敗。 In addition, in addition to ensuring food safety problems, in order to confirm that the ceramic fryer 10 of the present invention can achieve the desired effect, the inventors also directed to "a fryer having a ceramic fryer 10" (hereinafter referred to as a product of the present invention). And "the traditional fryer without ceramic fryer 10" (below The research and analysis of the fries are carried out. The fry is based on the fried chicken legs. After long-term frying, the edible oil in the product of the invention still maintains a golden yellow color. Oil-free artemisia, low viscosity, and can block gravy; the edible oil in the product is both black and sticky, the taste of artemisia is obvious, the taste is partial, and the product of the invention can be fried for 60 hours. The edible oil began to rancid, and the conventional product began to rancid in only 48 hours.
此外，本發明產品與習知產品在將油溫加溫至攝氏180度，並維持72小時後，檢驗兩者之油質，如下表(下表中，「紅色值」係指以諾威朋比色計，測定油色中之紅色值)所示，即能看出明顯差異：
復請參閱第2圖所示，在本實施例中，該陶瓷油炸器10尚能透過至少一彈性夾12，被輕易且快速地固定至油炸鍋內之加熱管20上，請參閱第2圖所示，該彈性夾12包括一連接桿121及二夾持桿122，該連接桿121之長度D1係與該等油液通道22相對應之內緣距離D2相匹配；各該夾持桿122之一端分別連接於該連接桿121之兩端，其另一端則朝遠離該連接桿121之方向延伸，該等夾持桿122之另一端間的距離D3大於該等油液通道22相對 應外緣間之距離D4，以在裝設該陶瓷油炸器10時，使用者能先將該等夾持桿122能朝彼此的方向彎曲，以穿過該等貫穿孔11及該等油液通道22之一端，並伸入該等油液通道22中，此時，該等夾持桿122之另一端將會因為自身之彈性恢復力，朝外迫緊該等油液通道22之內壁面，以將該陶瓷油炸器10固定至該加熱管20上。 Referring to FIG. 2, in the embodiment, the ceramic fryer 10 can be easily and quickly fixed to the heating tube 20 in the fryer through at least one elastic clip 12, see 2, the elastic clip 12 includes a connecting rod 121 and two clamping rods 122. The length D1 of the connecting rod 121 is matched with the inner edge distance D2 corresponding to the oil passages 22; One end of the rod 122 is respectively connected to the two ends of the connecting rod 121, and the other end thereof extends away from the connecting rod 121. The distance D3 between the other ends of the holding rods 122 is larger than the oil passages 22 are opposite. The distance D4 between the outer edges should be such that when the ceramic fryer 10 is installed, the user can first bend the clamping rods 122 toward each other to pass through the through holes 11 and the oil. One end of the liquid passage 22 extends into the oil passages 22, and at the same time, the other ends of the clamping rods 122 will be forced outwardly into the oil passages 22 due to their elastic restoring force. The wall surface is used to fix the ceramic fryer 10 to the heating tube 20.
承上，在本實施例中，各該夾持桿122之長度係大於該油液通道22之長度，且各該夾持桿122之另一端尚設有一凸出部123(如：一凸環)，以在該等夾持桿122依序穿過該等貫穿孔11及油液通道22之後，該等凸出部123能抵靠在該加熱管20上鄰近該等油液通道22之另一端的部位，加強固定穩定度。 In this embodiment, the length of each of the clamping rods 122 is greater than the length of the oil passage 22, and the other end of each of the clamping rods 122 is further provided with a protruding portion 123 (eg, a convex ring). After the clamping rods 122 are sequentially passed through the through holes 11 and the oil passages 22, the protrusions 123 can abut on the heating tube 20 adjacent to the oil passages 22 One end of the part, to strengthen the stability.
以上所述，僅為本發明之一較佳實施例，但本發明在實際施作時，並不侷限於此，請參閱第3圖所示，當該陶瓷油炸器30係被應用至一般傳統平底(或圓弧底)之鐵鍋時，由於，該種傳統鐵鍋內並無配設前述加熱管，因此，復請參閱第3圖所示，僅需針對平底鐵鍋，將本發明之陶瓷油炸器30製作成平面狀，如此，在油炸食物前，即能直接將該陶瓷油炸器30放置在平底鐵鍋之鍋底內壁，由於，該陶瓷油炸器30之底面構形(如：具有複數個凸出支撐點)係與該平底鐵鍋之鍋底內壁保持一預定間隙，因此，在後續油炸食物之過程中，該陶瓷油炸器30底面及頂面之食用油亦將因溫差作用，通過其上開設之該等貫穿孔31，不斷反覆迴流循環，有效實現前述淨化食用油、延長食用油使用期間、縮短油炸時間及降低油炸食物含油量…等效果。 The above description is only a preferred embodiment of the present invention, but the present invention is not limited thereto when it is actually applied. Referring to FIG. 3, when the ceramic fryer 30 is applied to the general In the case of a conventional flat bottom (or arc bottom) iron pot, since the above-mentioned heating tube is not provided in the conventional iron pot, the present invention is only required for the flat bottom iron pot as shown in Fig. 3. The ceramic fryer 30 is formed in a flat shape, so that the ceramic fryer 30 can be directly placed on the inner wall of the bottom of the flat iron pan before the fried food, because the bottom surface of the ceramic fryer 30 is configured. (eg, having a plurality of protruding support points) maintaining a predetermined gap with the inner wall of the bottom of the flat iron pan, so that the edible oil of the bottom surface and the top surface of the ceramic fryer 30 during the subsequent frying of the food Due to the temperature difference, the through-holes 31 opened therein can be continuously reflowed, thereby effectively achieving the effects of purifying the edible oil, extending the use period of the edible oil, shortening the frying time, and reducing the oil content of the fried food.
以上所述，僅為本發明之若干較佳實施例，惟，本發明之技 術特徵並不侷限於此，凡相關技術領域之人士，在參酌本發明之技術內容後，所能輕易思及之等效變化，均應不脫離本發明之保護範疇。 The above description is only a few preferred embodiments of the present invention, but the technology of the present invention The technical features are not limited thereto, and those skilled in the relevant art, after considering the technical content of the present invention, can easily think of equivalent changes without departing from the scope of protection of the present invention.
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| TW201831432A (en) | 2018-09-01 |
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