水添魚油の泡立ちに關する研究(第2報)

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In the previous report we observed the high foam when some foods were fried with the partially reduced sardine oil, and assumed that the foaming tendency of the oil is caused by the partially reduced highly unsaturated fatty acid. To prove our assumption we prepared the methyl esters of several unsaturated fatty acids e. g., highly unsaturated, linolenic, linolic, and oleic acid. Each methyl ester was reduced at 150°C. During reduction of each ester we took the samples of different grade of reduction and observed the height of foaming when it was used as frying oil. Estimation of the height of foaming has been carried out as follows: Apparatus-(Fig. I.)-the apparatus shall consist of the following (a) Test tube-A standard test tube, 40mm in inside diameter and 150mm in length. It may be marked with a filling line, 10cc above bottom. (b) Wet filter paper-Filter paper (diameter 50mm) is wet with 0.5cc of test water and folded up to little size (smaller than diameter of test tube) with copper wire. (c) Thermometer-A thermometer is a normal type from 0°C to 360°C. (d) Volume of ester-10cc Procedure-10cc of the sample (ester) is put into the test tube and heated as 180°C. Then wet filter paper is immersed in the heated ester. The foam is produced by boiling of the water of wet filterpaper. The height of the foam is varied during boiling. We defined that the height of foaming is the highest foaming from the surface. By those experiments we confirmed that the foaming tendency of the partially reduced sardine oil as frying oil is caused by the partially reduced highly unsaturated fatty acid.
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水添魚油の泡立ちに關する研究(第2報)

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