JP2007306840A - Functional releasing oil composition, method for producing the composition, and use of the composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a releasing oil composition slightly emitting smoke when burned at high temperature, continuously producible, excellent in releasing property, having low permeability to dough and thereby usable for a mold for a steamed product. <P>SOLUTION: The functional releasing oil composition contains the following: (1) edible oil and fat where the content of ≤14C fatty acid as constituent fatty acid accounts for 82 wt.% or more based on the total amount of the constituent fatty acid in the oil and fat; and (2) lecithin having ≥50 wt.% of phosphatidylcholine based on the content of phospholipid, wherein the amount of the lecithin (in terms of phospholipid) accounts for 0.1-10 mass% based on the whole of the releasing oil composition. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  In the present invention, when a food dough is brought into contact with a surface to which a release oil composition containing fats and oils is applied, and the food dough on this surface is baked or steamed, the permeability to the baked or steamed food is low. The present invention relates to a release oil composition, a method for producing a food using the same, and a food produced by the method.

  Baked confectionery such as dorayaki and mitarashi dumplings contain starches, proteins, sugars, etc. in food dough, so when producing food dough by heating and baking, for example, baked confectionery produced The baked food partially adheres to the top plate, mold, or container, making it difficult to separate from the top plate, mold, or container, and the baked confectionery loses its shape, causing a reduction in commercial value. For this reason, a release oil is applied to a top plate, a mold or a container. However, ordinary release oil has a problem that fats and oils permeate into baked foods such as baked confectionery, so that processed foods become oily and have a different taste other than the original flavor of the food. In particular, starch-based baked foods have a large oil penetration and the baked foods become oily, and the oiliness is disliked by consumers. For this reason, attempts have been made to bake food dough at a high temperature in a short time. Conventionally, solid solid emulsified fat has been used as a release oil that can be used at high temperatures. However, continuous production of baked foods while rubbing the solid emulsified fat on the baking table, mold or container surface makes the work process (1) complicated, and (2) insufficient performance of the solid emulsified fat. Problems such as continuous production being interrupted and many defective products were pointed out.

  As a method for solving this problem, there is a method in which liquid release oil is sprayed onto a baking top plate, mold or container, but the release oil remains on the top plate, mold or container, which is the top. There are problems such as causing oil sagging on the plate, mold or container, and the remaining oil or fat sticking to the top board, mold or container. In order to solve this problem, various liquid release oils have been proposed. For example, fats and oils rich in monoenoic acid and medium-chain saturated triglycerides (mixed-chain saturated triacylglycerol), polyglycerin fatty acid esters of HLB7 or less, sucrose fatty acid esters of HLB7 or less, and lecithin or lysolecithin are mixed and dissolved as additives. A release oil composition is known (see Patent Document 1). However, this release oil composition is impractical because release properties and fuming properties cannot be solved unless three types of additives are added to the fat and oil rich in monoenoic acid and medium-chain saturated triacylglycerol.

  In addition, a release oil obtained by adding 0.1 to 30 parts by weight of lecithin or a mixture of lecithin and an oil-soluble emulsifier to 100 parts by weight of the oil and fat in a liquid oil at room temperature is dissolved in a nozzle of an electrostatic oil coating apparatus. A method for forming a release film for baked confectionery is known, in which the release oil fine particles are negatively charged by spraying and spraying the fine particles onto the surface of the coated body (see Patent Document 2). However, in the method described in this patent document, if the release oil is not negatively charged by a special device called an electrostatic oiling device, the releasability is poor and the flavor is poor (see Patent Document 2). See Comparative Example 3).

On the other hand, medium-chain fatty acid triacylglycerols composed of fatty acids of C _6-10 are very excellent in thermal stability and sprayability, but when used as release oils during firing, they produce smoke and are difficult to use. There is a problem that the release effect does not continue due to evaporation by heating. From this, a release oil in which a dispersant such as lecithin is blended with a fat obtained by transesterifying a mixed fat comprising 90 to 96% by weight of edible fat and 4 to 10% by weight of medium chain triacylglycerol is known (for example, However, the release oil is also insufficient as a release oil in terms of stability and releasability.

In addition, the steamed cake dough has been improved in the method for producing a steamed cake, which has a large specific volume even with a lot of moisture, is rich in elasticity without sinking, is soft and melts well, and has a good taste and texture. There are many things (refer patent document 4), However, The mold release oil used for the type | mold of a steamed cake is hardly examined, and this was one of the problems which should be solved by manufacture of a steamed cake.
JP-A-6-2553738 JP 2000-184849 A Japanese Patent Publication No. 1-18701 JP-A-6-133695

  The present invention provides a mold release oil composition that enables continuous production of a baked food product that emits less smoke when fired at a high temperature of 170 ° C. or higher and does not use a special oil coating device. With the goal. Furthermore, when the food dough is steamed, the fat and oil penetration into the steamed food is low, and the mold used for the steamer mold or container that makes the steamed food excellent in specific volume, elasticity, taste and texture. An object is to provide a mold oil composition.

  As a result of intensive studies to achieve the above object, the present inventors have found that edible fats and oils having a fatty acid content of 14 or less carbon atoms as constituent fatty acids of the fats and oils are 82% or more based on the total amount of constituent fatty acids in the fats and oils, It has been found that a release oil composition obtained by mixing with lecithin in which the ratio of phosphatidylcholine to phospholipid content is 50% or more solves the above problems. Furthermore, it has been found that the releasability is further improved by adding edible wax, plant sterol, acetic acid monoglyceride or citric acid monoglyceride to the releasing oil composition. The inventors of the present invention made further studies and completed the present invention.

That is, the present invention
[1] (1) Edible oil and fat having a fatty acid content of 14 or less carbon atoms as a constituent fatty acid of the oil and fat is 82% or more with respect to the total amount of the constituent fatty acid in the oil and fat;
(2) containing lecithin in which the ratio of phosphatidylcholine to phospholipid content is 50% or more,
The release oil composition, wherein the amount of lecithin (in terms of phospholipid) is 0.1 to 10% by mass with respect to the entire release oil composition.
[2] The release according to [1] above, further containing 0.01 to 5% by mass of at least one selected from the group consisting of edible wax, plant sterol and organic acid monoglyceride with respect to the entire release oil composition. Mold oil composition,
[3] The release oil composition according to claim 1 or 2 as a release agent is applied to the top plate, mold or container surface where the food dough contacts the top plate, mold or container, and the release oil composition A method for producing a food, characterized in that the food dough is baked or steamed using a top plate, mold or container to which the product is applied,
[4] A food produced by the production method according to [3] above,
[5] The food according to [4] above, wherein the food is a grilled dumpling,
[6] The food according to [4] above, wherein the food is Dorayaki, and [7] the food according to [4] above, wherein the food is a steamed cake,
About.

  The release oil composition according to the present invention makes it possible to continuously produce a baked food produced by baking a food dough at a high temperature of about 170 ° C. or higher. Furthermore, the release oil composition according to the present invention is a baked food produced by baking using the release oil composition, which has less oil and fat permeability to the baked food and improves the flavor of the baked food. Can be. In addition, the effect of suppressing the penetration of fats and oils into the baked food is produced by heating the food dough at a relatively low temperature (about 90 to 120 ° C.) by a heating method such as steaming, for example, a food such as steamed cake Therefore, the release oil composition according to the present invention can be used as a release oil composition for molds or containers in, for example, steamed foods produced at a relatively low temperature. The baked or steamed food produced using the release oil composition according to the present invention has a large specific volume and is difficult to sink due to the low permeability of fats and oils to the dough during baking or steaming. , Rich in elasticity.

The release oil composition according to the present invention is mainly composed of edible fats and oils having a fatty acid content of 14 or less carbon atoms as constituent fatty acids of the fats and oils of 82% or more based on the total amount of constituent fatty acids in the fats and oils. Since the release oil composition of the present invention has a low smoke point and is volatile, oil remains on the top plate, mold or container, and it is difficult for liquid to drip, and the remaining oil or fat adheres to the top plate, mold or container. Hard to do. In addition, when the composition of the present invention contains lecithin in which the ratio of phosphatidylcholine to phospholipid content is 50% or more in the edible fat or oil as the main component, the composition has a low smoke point. Smoke of things can be suppressed.
According to the present invention, the release oil composition of the present invention can be applied to the top plate, mold, or the like by ordinary spraying, brushing, cloth, or the like without using a special oiling device such as an electrostatic oiling device. A baking or steamed food that can be applied to a container and that prevents sticking or fuming of the above-mentioned sag or oil or fat in the top plate, mold or container, and is well separated from the top plate, mold or container is continuously produced. Can be done.

  In the release oil composition according to the present invention, the content of at least (1) a fatty acid having 14 or less carbon atoms (hereinafter sometimes abbreviated as a fatty acid having 14 or less carbon atoms) as a constituent fatty acid of the fat or oil. Edible fats and oils that are about 82% or more with respect to the total amount of fatty acids (hereinafter abbreviated as edible fats and oils with fatty acids having 14 or less carbon atoms are about 82% or more) and (2) the ratio of phosphatidylcholine to phospholipid content is about 50 % Of lecithin.

  The fatty acid having 14 or less carbon atoms constituting the fat is not particularly limited as long as the fatty acid has 14 or less carbon atoms, and for example, a straight chain saturated fatty acid, a straight chain unsaturated fatty acid, a branched chain saturated fatty acid, or a branched chain. Examples include chain unsaturated fatty acids, and specific examples include butyric acid, caproic acid (n-hexanoic acid), caprylic acid (n-octanoic acid), lauric acid, myristic acid, isobutyric acid, and myristoleic acid. However, linear saturated fatty acids are preferred. These fatty acids constituting the fats and oils may be used alone or in a mixture of two or more.

  Edible fats and oils having about 14% or more fatty acids having 14 or less carbon atoms are edible oils and fats and contain about 82% or more fatty acids having 14 or less carbon atoms with respect to the total amount of constituent fatty acids in the fats and oils. If it is not specifically limited, it may be a single edible fat and oil, and a combination of two or more edible fats and oils and a mixture of edible fats and fatty acids having 14 or less carbon atoms with about 82% or more It may be what you did. Examples of edible fats and oils combining two or more types of edible fats and oils include, for example, edible fats and oils prepared by combining two or more types of edible fats and oils having about 14% or more of fatty acids having 14 or less carbon atoms, or carbon Fats and oils suitable for food having a fatty acid content of several 14 or less and less than about 82% with respect to the total amount of constituent fatty acids in the fat and oil, and fatty acids with 14 or less carbon atoms being higher than the total amount of constituent fatty acids in the fat and oil (about 82% or more (Preferably about 90% or more) edible fats and oils prepared by combining edible fats and oils (for example, medium chain triacylglycerol and the like) and having about 14% or more fatty acids having 14 or less carbon atoms. Examples of edible oils and fats that can be used in two or more combinations include olive oil, canola oil, rice oil, rice bran oil, sesame oil, safflower oil, soybean oil, soybean white coat oil, corn oil, palm oil, and palm kernel. Vegetable oils such as oil, rice bran oil, rapeseed oil, rapeseed white squeezed oil, sunflower oil, cottonseed oil, palm oil, peanut oil, grape seed oil or perilla oil; animal properties such as beef fat, pork fat, fish oil, milk fat or lard Fats and oils; Medium chain triacylglycerols; or those subjected to fractionation treatment, hydrogenation treatment, and the above edible fats and oils are the same fats and fats mixed with any combination of two or more types of ester-bonded fatty acids. Processed fats and oils etc. processed are mentioned. Among these edible fats and oils, a combination of medium chain triacylglycerol and coconut oil or palm kernel oil is particularly preferable. When edible fats and oils having about 14% or less fatty acids having 14 or less carbon atoms are used in the release oil composition, the edible fats and oils do not remain on the coated top plate, mold or container, and repeatedly baked foods can be produced. The top plate, mold or container is not blackened and good releasability can be maintained.

  As the medium chain triacylglycerol, one molecule of glycerol includes three molecules of fatty acid having about 4 to 12 carbon atoms, preferably about 6 to 12 carbon atoms (for example, caproic acid, caprylic acid, capric acid, lauric acid, etc.). Examples include ester-bonded ones.

  Moreover, long-chain triacylglycerols may be contained in edible fats and oils whose fatty acid having 14 or less carbon atoms is about 82% or more. Examples of the long-chain triacylglycerol include those in which one molecule of glycerol is ester-bonded with three molecules of a fatty acid having about 16 to 18 carbon atoms (for example, palmitic acid, stearic acid, oleic acid, linoleic acid, etc.).

The constituent fatty acids of edible fats and oils used in the present invention can be analyzed by gas chromatography according to the description in the standard fat analysis method 2.4.1.2 _-1996 methyl esterification method (boron trifluoride methanol method). In the present invention, the percentage of fatty acids having 14 or less carbon atoms is the peak of fatty acids having 14 or less carbon atoms with respect to the total peak area of fatty acids on the chromatogram obtained according to the above standard fat analysis method 2.4.1.2 _-1996. Area percentage.

  The lecithin used in the release oil composition according to the present invention has a phosphatidylcholine content of about 50% or more, preferably about 60 to more than phospholipid (eg, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid). It is lecithin which is 100%. The lecithin used in the present invention preferably contains 60% by mass or more of acetone-insoluble matter as a phospholipid. Examples of the lecithin include plant lecithins such as rapeseed lecithin and soybean lecithin, or egg yolk lecithin derived from egg yolk. In addition, the lecithin prepared by using the lecithin so that the ratio of the phosphatidylcholine to the phospholipid content is about 50% or more, preferably about 60 to 100%, for example, by solvent fractionation is also included in the lecithin used in the present invention. . Examples of the solvent in the solvent fraction include ethanol, propanol, and isopropanol. Solvent fractionation can be performed by a known method. For example, in the case of ethanol fractionation, lecithin and about 2 to 10 times the amount of ethanol are brought into contact with each other, and the ethanol soluble part is separated by centrifugation or the like, and the ethanol insoluble part is separated. There is a method of adding ethanol to the same and contacting them in the same manner and centrifuging them about 2 to 5 times, and then combining the ethanol soluble portions to distill off the ethanol. By this method, the ratio of phosphatidylcholine to phospholipid content in lecithin can be increased. Examples of the contact method include stirring and shaking. Egg yolk lecithin is preferably subjected to deproteinization. By deproteinizing egg yolk lecithin, malodor caused by release oil during firing or steaming can be suppressed. Deproteinization can be performed according to a known method or according to a known method. When the ratio of the phosphatidylcholine to the phospholipid content in lecithin is about 50% or more, the smoke generation of the release oil composition according to the present invention can be suppressed.

The release oil composition according to the present invention preferably contains about 0.1 to 10% by mass of lecithin containing about 50% or more of phosphatidylcholine with respect to the entire release oil composition, and about 0.2 to 6% by mass. % Is more preferable, and about 0.3 to 4% by mass is more preferable. When the lecithin content is less than 0.1% by mass, the releasability is poor, and the amount of smoke emitted from the release oil composition during firing or steaming cannot be suppressed. In addition, when lecithin in an amount exceeding 10% by mass is blended, the amount of fats and oils remaining on the top plate, mold or container used for baking or steaming increases, which adversely affects the flavor.
In the present invention, the amount of lecithin refers to an amount in terms of phospholipid, which is an acetone insoluble matter, and the amount of phospholipid is “standard oil analysis test method 5.3.3.1-86 phospholipid phospholipid edited by Japan Oil and Fat Chemical Society”. It can be measured by the method described in “Composition”. Further, the phosphorus in the present invention, the proportion of phosphatidylcholine is derived from the phospholipids contained in the separation and determination lecithins accordance with the standards fats analyzing test method 4.3.3.1 _-1996 phospholipid composition (thin layer chromatography) The percentage of phosphorus derived from phosphatidylcholine relative to total phosphorus.

  The release oil composition according to the present invention preferably further contains edible wax, plant sterol or organic acid monoglyceride (hereinafter sometimes referred to as edible wax). By incorporating the edible wax and the like, the releasability can be further enhanced. These edible waxes are preferably selected as appropriate in accordance with the physical properties and flavor of the baked or steamed food. The amount of edible wax added is preferably about 0.01 to 5% by mass relative to the release oil composition according to the present invention. If it is less than about 0.01% by mass, it does not help to improve the releasability, and if it exceeds about 5% by mass, there is an adverse effect such that the flavor of the baked or steamed food becomes worse. These edible waxes may be used alone or in admixture of two or more.

The edible wax is not particularly limited, and may be any of animal wax, vegetable wax, or mixed wax thereof. For example, carnauba wax, rice wax, candelilla wax, wood wax, beeswax and the like are preferable. Rice wax is more preferable.
It does not specifically limit as said plant sterol, For example, stigmasterol, sitosterol, campesterol etc. are mentioned preferably.
Preferred examples of the organic acid monoglyceride include acetic acid monoglyceride and citric acid monoglyceride.

  The release oil composition according to the present invention can be produced by a method known per se. Specifically, the above-described edible oil and fat and lecithin, and further, if desired, edible wax, plant sterol, or organic acid monoglyceride can be produced by uniformly stirring, for example, with a stirrer.

The release oil composition of the present invention is applied to the top plate, mold or container surface where the top plate, mold or container and food dough contact, and the top plate, mold or container coated with the release oil composition is applied. The baked or steamed food can be manufactured by baking or steaming the food dough. The method for applying the release oil composition is not particularly limited, and examples thereof include application to the surface of the release oil composition by spraying or brush or cloth. The food is not particularly limited as long as it is a baked or steamed food containing starch, protein, etc. For example, grains such as wheat flour and rice flour, or grains such as glutinous rice are mixed with eggs, sugar and water. Foods produced by mixing and baking or steaming, such as grilled dumplings, dorayaki, baked foods such as hot cakes, castella or bread, steamed cakes, steamed foods such as steamed bread, etc. are preferred Can be mentioned.
When the release oil composition according to the present invention is used for baking foods, it can be preferably used particularly for foods baked at a high temperature of about 170 ° C. or higher, and continuous production of baked foods becomes possible.

  Hereinafter, the present invention will be described in more detail with reference to some examples of the present invention. However, the present invention is not limited by the description of such examples. In addition to the following examples, in addition to the above specific description, the present invention includes various changes, modifications, and improvements based on the knowledge of those skilled in the art without departing from the spirit of the present invention. Including those that can be added.

Test Example 1 Heating test of fats and oils containing lecithin A release oil composition prepared by heating a copper plate (thickness 10 mm) until it reaches 185 to 195 ° C. and mixing the following fats and fats and lecithins in the ratios shown in Table 1. The coating was applied at intervals of once every 3 minutes, and this operation was continued for 30 minutes. The state of the copper plate and smoke generation after 30 minutes were confirmed.

Fats and oils (* indicates a fatty acid content of 14 or less carbon atoms):
Rapeseed oil (0% ^* ): rapeseed white oil, Palm oil (1.4% ^* ) manufactured by Sakai Seisaku Co., Ltd .: PWLNS (N), palm kernel oil (68.3% ^* ) manufactured by Fuji Oil Co., Ltd. : Refined palm kernel oil, Fuji Oil Co., Ltd. palm oil (79.4% ^* ): Refined palm oil, Fuji Oil Co., Ltd. medium chain triacylglycerol (MCT) (100% ^* ): Scoley 64HG, Japan Made by Kiyo Oilio Group

lecithin:
Soy lecithin: SLP-paste, manufactured by Sakai Oil Co., Ltd. [acetone insoluble matter (phospholipid content) 62% by mass (ratio of phosphatidylcholine to phospholipid: 28%)]
Soy fraction lecithin PC35: SLP-PC35, manufactured by Sakai Oil Co., Ltd. [acetone insoluble matter (phospholipid content): 65% by mass (ratio of phosphatidylcholine to phospholipid: 70%)]
The results are shown in Table 1.

In a release oil composition containing edible fats and oils whose fatty acid having 14 or less carbon atoms is about 82% or more and soybean fraction lecithin PC35 (SLP-PC35) whose ratio of phosphatidylcholine to phospholipid content is 50% or more, The copper plate was not blackened even after baking at the same temperature as that in which no oil was applied (Examples 1 and 2). Moreover, almost no fuming from the fats and oils by heating was recognized (Examples 1 and 2). On the other hand, although the state of the copper plate was good in the fats and oils not containing soybean fraction lecithin PC35 (SLP-PC35), although it was less than MCT alone, smoke generation was observed (Comparative Examples 1 and 2). On the other hand, a release oil composition containing rapeseed oil or palm oil mixed with an equal amount of MCT, containing fats and oils having a carbon number of 14 or less and a fat content of around 50%, and not containing soybean fraction lecithin PC35 (SLP-PC35) In the product, a black brown film was formed on the copper plate and blackened (Comparative Examples 3 and 4). Although not shown in Table 1, blackening was even more marked with rapeseed oil or palm oil alone. In any case, continuous production of baked foods at high temperatures is not possible with these fats and oils. In addition, when the soy fraction lecithin PC35 (SLP-PC35) of Examples 1 and 2 in which the state of the copper plate after firing was good, blackening did not occur but carbonized on the copper plate. The mold release oil composition remained so that it was unsuitable for continuous production (Comparative Examples 5 and 6). In addition, although the fuming property was lower than that of MCT alone, the fuming property was higher than that of Example 1 or 2.
In the release oil composition (Comparative Example 7) in which fractionated lecithin PC35 (SLP-PC35) is added to coconut oil having a fatty acid content of 14 or less carbon atoms and 79.4%, the smoke release property of the release oil composition is suppressed. However, the copper plate turned black, making it difficult to continuously produce baked foods at high temperatures.

Test Example 2 Releasability and Flavor Test of Mold Release Oil Composition As in Test Example 1, the copper plate was heated to 185 to 195 ° C., the release oil composition was applied to the copper plate, and dumpling was applied to the copper plate. Baked for 10 seconds. This operation was repeated for 10 minutes, and the odor, flavor and releasability of the dumpling were examined. The following additives are added to the release oil composition of Example 1 of the present invention:
Rice wax: SC-7001, Celerica Noda Co., Ltd. plant sterol (mixture of stigmasterol, sitosterol and canvesterol): Sakai Oil Co., Ltd. Acetic acid monoglyceride: Poem G002, Riken Vitamin Co., Ltd. (monoglyceride lauric acetate system)
Citric acid monoglyceride: Poem K-37V, manufactured by Riken Vitamin Co., Ltd. (citric acid monoglyceride olein type)
Using the release oil composition (Examples 3 to 6) to which was added in the amounts shown in Table 2, the same operation was performed.
In addition, as a comparative example, the release oil composition of Comparative Example 1 was mixed with 99 parts by mass of coconut oil (fatty acid content: 79.4%) and 1 part by mass of soybean fraction lecithin PC35 (SLP-PC35). The release oil composition (Comparative Example 7) was used.
Evaluation is based on the following criteria:
A: Best,
○: Good,
Δ: Normal,
X: Shown in four stages of inferiority.
The results are shown in Table 2.

  The release oil composition of Example 1 in which soybean fraction lecithin PC35 (SLP-PC35) was blended with an equal mixture of coconut oil and MCT, the color of the copper plate did not change even when the dumpling was fired. The product (dumpling) was moderately baked and the dumpling flavor and smell were good and good. However, when the dumpling was repeatedly fired, it became difficult for the dumpling to come off the copper plate. However, the release oil composition to which rice wax, plant sterol, acetic acid monoglyceride or citric acid monoglyceride was added was superior to Example 1 in releasability to the end (Examples 3 to 6). On the other hand, the release oil composition to which soybean fraction lecithin PC35 (SLP-PC35) is not added has not only a problem with smoke generation, but also the dumpling material adheres to the copper plate, and the frequency increases with time. There was a big problem. In addition, the dumpling produced by applying the release oil composition of Comparative Example 1 is more odor and flavor than the dumpling produced by the release oil compositions of Examples 1 and 3-6. inferior. Even in the case of using a release oil composition containing coconut oil containing 78.6% of a fatty acid having 14 or less carbon atoms and fractionated lecithin PC35 (SLP-PC35) (Comparative Example 7), there is a problem in release properties. Yes, it was not excellent in smell and flavor.

Test Example 3 Steamed cake test 40 g of melted butter was added to and mixed with two mixed eggs and 50 g of sugar. To this, 200 g of hot cake mix (manufactured by Morinaga & Co., Ltd.) and 100 mL of milk were added in order and mixed well to form a cream. The type of cake given coating a release oil composition 1.0g on the inner wall surface of the (bottom area 19.6 cm ^2, upper made conical plastic area 43.0cm ^2), put the dough 50 g, with high heat Steamed for 15 minutes.

The physical properties of the cake [deformation based on the sticking of the cake dough mold to the wall surface, the cake dough is immediately foamed, and the volume of the entire cake (the whole cake is full) is as follows:
◎ Excellent,
○ Good,
△ Normal,
× Evaluated in four stages of inferiority. The results are shown in Table 3.

  The release oil composition of Example 1 of the present invention and the release oil composition (Example 3) in which rice wax was added thereto had excellent cake properties. However, in Comparative Example 1 and Comparative Example 1 in which soybean fraction lecithin PC35 (SLP-PC35) was added, sushi entered the cake and the volume was small. That is, it was found that the release oil composition of the present invention can also be used as a release oil for steamed cakes.

Test Example 4 Penetration Test of Release Oil Composition into Steamed Cake In order to know the effect of the release oil composition of the present invention on the steamed cake, a steamed cake was prepared in the same manner as in Test Example 3. In order to know the permeability of the release oil composition to the dough, β-carotene (pigment) was added to the release oil composition. The results are shown in FIG.

  As is clear from FIG. 1, the steamed cake obtained by applying and steaming the release oil compositions of Examples 1 and 3 of the present invention has a uniformly large swell and the penetration of the release oil composition is steamed cake. The penetration into the steamed cake was hardly observed (1, 2 in FIG. 1). On the other hand, in a steamed cake obtained by applying a release oil composition to which soybean fraction lecithin PC35 (SLP-PC35) was added to Comparative Example 3 containing no fatty acid having 14 or less carbon atoms and steaming, Example 1 or 3 It was less swelled than the steamed cake coated with the release oil composition and steamed. Further, the release oil composition of Comparative Example 3 penetrated not only to the surface of the steamed cake but also to the steamed cake (3 in FIG. 1). From this result, it was found that by combining fats and oils containing fatty acids having 14 or less carbon atoms and lecithin in which the ratio of phosphatidylcholine to phospholipid content is 50% or more, the penetration of fats and oils into baked or steamed foods is suppressed. .

  The release oil composition of the present invention has low permeability of fats and oils to the baked or steamed food during baking or steaming of the dough, and good separation of the baking sheet or steamed food from the top plate or mold or container. In particular, it is useful for continuous production of baked foods in which the dough is baked at a high temperature of 170 ° C. or higher.

FIG. 1 shows a picture of a steamed cake. In the figure, 1 is a release oil composition of Example 1, 2 is a release oil composition of Example 3, and 3 is a release oil obtained by adding 1.0% by mass of fractionated lecithin PC35 to the oil of Comparative Example 3. The steamed cake which apply | coated the composition to the type | mold and was steamed is shown.

Claims (7)

(1) Edible oil and fat having a fatty acid content of 14 or less carbon atoms as a constituent fatty acid of the oil and fat is 82% or more with respect to the total amount of the constituent fatty acid in the oil and fat;
(2) containing lecithin in which the ratio of phosphatidylcholine to phospholipid content is 50% or more,
The release oil composition, wherein the amount of lecithin (in terms of phospholipid) is 0.1 to 10% by mass with respect to the entire release oil composition.   Furthermore, the mold release oil composition of Claim 1 which contains 0.01-5 mass% of at least 1 sort (s) chosen from the group which consists of an edible wax, a plant sterol, and an organic acid monoglyceride with respect to the whole mold release oil composition. .   The release oil composition according to claim 1 or 2 as a release agent is applied to the top plate, mold or container surface where the food dough contacts the top plate, mold or container, and the release oil composition is applied. A method for producing a food, comprising baking or steaming the food dough using the prepared top plate, mold or container.   The foodstuff manufactured with the manufacturing method of Claim 3.   The food according to claim 4, wherein the food is a grilled dumpling.   The food according to claim 4, wherein the food is dorayaki.   The food according to claim 4, wherein the food is a steamed cake.