JP2008237188A - Mold release oil - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a mold-release oil, even if it is made from only natural materials, excellent in mold-releasability, hardly causing plugging of a nozzle in mechanical spraying to enable continuous operation, hardly causing mist, and hardly causing fluid dripping after spraying. <P>SOLUTION: The mold release oil is a water-in-oil type emulsion comprising 49.5-90 pts.mass of an oil and fat component having a melting temperature of at most 20°C, 0.5-5 pts.mass candelilla wax and 5-50 mass parts of water and is obtained by heating and mixing at 65-95°C and cooling at the rate of -5 to -40°C/minute while mixing. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a release oil. More particularly, the present invention relates to a release oil used by spraying on iron plates and containers in the food field.

2. Description of the Related Art Conventionally, in the food field, when baking bread or confectionery, mold release oil is applied to improve the mold release so that dough does not adhere to an iron plate or a container.
Mold release oil is broadly divided into solid mold release oil and liquid mold release oil, but solid mold release oil needs to be hand-painted with a brush or mop when applied to a top plate or baking mold. Industrially, liquid release oils that can use a simple spraying method using a spray machine are widely used.

  In general, liquid mold release oil is inferior in mold release properties compared to solid mold release oil, so that an emulsifier, starch, wax and the like are often added to liquid oils and fats for the purpose of improving mold release (for example, Patent Documents 1 and 2).

However, when the above-mentioned liquid mold release oil is sprayed, the mold release oil that could not adhere to the top plate and the baking mold is atomized and becomes a mist of the mold release oil, which is scattered in the air. There is a problem of polluting.
In addition, even when mold release oil is sprayed uniformly on the mold, the mold release oil that has adhered to the mold moves to the bottom of the mold, and so-called sag is generated. appear. The part where the mold release oil on the surface of the mold becomes thin due to liquid dripping deteriorates the releasability, and the part where the mold release oil becomes thick becomes a surface condition as if fried with oil, which impairs the surface condition of the fired product. Problems arise.

  Oil-in-water emulsions have been developed to solve the problem of release oil becoming mist and scattering in the air. However, in this case, if a large amount of water is contained, the releasability is poor. Further, since the continuous phase is an aqueous phase, it is difficult to prevent liquid dripping, and adding an additive for adjusting the viscosity may cause burning on the baking mold.

Therefore, the use of a water-in-oil emulsion as a release oil has been proposed. However, the stability of the water-in-oil emulsion is poor, and precipitates or suspended matters are generated during the storage period, and it tends to be in a non-uniform state. In this case, when spraying, the precipitate gradually accumulates in the fine gaps in the pump and piping and spray nozzles in the spray machine, and as a result of closing the gap, the transportation of good release oil and the spray condition deteriorate. There is a problem. In Patent Document 3, in a water-in-oil type emulsion, a stable water-in-oil type emulsion is formed by using polyglycerin-condensed resinolein ester and sucrose ester as emulsifiers to solve this problem.
However, due to the recent health-oriented boom of consumers, foods made only of natural materials are desired, and even in release oils, it is not necessary to use emulsifiers such as polyglycerin-condensed resinolein esters and sucrose esters. Development of good release oil is desired.
Japanese Patent No. 7-213228 Japanese Patent Application Laid-Open No. 2001-275566 JP 2004-222588 A

  An object of the present invention is to provide a release oil that has excellent releasability even when only natural materials are used as raw materials, can be continuously operated without nozzle clogging in mechanical spraying, generates little mist, and does not drip after spraying. It is in.

  The present invention is a water-in-oil emulsion comprising 49.5 to 90 parts by mass of an oil and fat component having a melting point of 20 ° C. or less, 0.5 to 5 parts by mass of candelilla wax, and 5 to 50 parts by mass of water, A release oil obtained by heating and mixing at ˜95 ° C. and then cooling while mixing at a cooling rate of −5 to −40 ° C./min.

  According to the present invention, even without using an emulsifier as a raw material only, it has excellent releasability, can be continuously operated without nozzle clogging in mechanical spraying, generates little mist, and does not drip after spraying. Mold oil can be provided.

The present invention is a release oil composed of an oil and fat component having a melting point of 20 ° C. or less, a candelilla wax, and water, and is a release oil whose form is a water-in-oil emulsion.
In the present invention, when a mixture of the above oil and fat components, candelilla wax and water is heated and mixed and rapidly cooled in a specific temperature range, a stable water-in-oil emulsion can be formed without adding any other emulsifier component. The invention was completed by finding that the emulsion was suitable as a release oil.
The oil and fat component used in the present invention has a melting point of 20 ° C. or lower. Since it is liquid at room temperature, the storage stability and workability of the release oil can be improved. Examples of the oils and fats used in the present invention include liquid vegetable oils such as rapeseed oil, soybean oil, rice oil, sesame oil, olive oil, palm oil, palm olein oil, cottonseed oil, sunflower oil, corn oil, beef tallow, lard, etc. Animal fats and oils, hydrogenated hydrogenated hardened oils, mixed fats and oils of mixed oils and animal fats and oils, transesterified fats and oils obtained by interester treatment by mixing hardened oils and animal and vegetable fats and oils, medium chain fatty acid triglycerides ). Rapeseed oil, soybean oil, corn oil, MCT oil and the like, and mixed oils thereof are preferred. If an oil or fat component having a melting point exceeding 20 ° C. is used in the release oil, crystals are likely to be generated during storage, and clogging may occur at the spray nozzle during operation.
The release oil of the present invention preferably contains 49.5 to 90 parts by mass of an oil and fat component. If the oil and fat component is less than 49.5 parts by mass, a large amount of water will be contained, the release property will be inferior, and liquid sag will easily occur. When the fat and oil component exceeds 90 parts by mass, the amount of water decreases and mist is easily generated. The range of the oil and fat component is more preferably 60 to 80 parts by mass.

The present invention contains candelilla wax in the wax component, and candelilla wax can contribute to the emulsification stability of the water-in-oil emulsion.
Candelilla wax is obtained from a succulent plant called Euphorbia cerifera Alcocer, Euphorbia antisyphilitica Zuccarini or Pedilanthus pavonis Boissier inhabiting 1000 to 2000 meters above sea level such as northern Mexico and southern Texas, Arizona and Southern California.
The candelilla wax used in the present invention is generally 24 to 30% by mass of a fatty acid having 42 to 56 carbon atoms and an alcohol ester, 10 to 20% by mass of a free fatty acid having 20 to 35 carbon atoms, and having a carbon number. 10 to 15% by mass of a free alcohol of 26 to 34, 40 to 50% by mass of a hydrocarbon having 28 to 33 carbon atoms, and 15 to 18% by mass of a resin component such as a triterpene, tetracyclene, pentacyclene, or cycloartenol derivative. Including a melting point of 66-71 ° C.
In the present invention, if the candelilla wax component is contained in an amount of 0.5 to 5% by mass, a stable water-in-oil emulsion can be formed, and the spray state during the operation of the release oil is preferable. If it exceeds 5% by mass, clogging may occur at the spray nozzle during operation, and if it is less than 0.5% by mass, a release oil that is a stable water-in-oil emulsion may not be formed. The candelilla wax is more preferably contained in an amount of 1 to 3% by mass, and still more preferably 1.5 to 2.5% by mass.
In the present invention, it can be used in combination with a wax component other than the candelilla wax component. Examples of the wax component other than the candelilla wax component include carnauba wax, rice wax, wood wax, and beeswax.

The release oil of the present invention is preferably a water-in-oil emulsion containing 5 to 50 parts by mass of water.
When the water content is less than 5 parts by mass, mist generation during spraying increases. On the other hand, when the amount of water is larger than 50 parts by mass, it becomes difficult to take the form of a water-in-oil emulsion, the releasability is lowered, and the sag prevention property is liable to deteriorate.
As water used by this invention, the water which can be used for normal foods, such as purified water, ion-exchange water, distilled water, is mentioned.

The release oil of the present invention is produced by heating and mixing a mixture of the above oil and fat components, candelilla wax and water at 65 to 95 ° C. and then cooling while mixing at a cooling rate of −5 to −40 ° C./min. Release oil.
When the mixture is heated to 65 ° C. or higher and mixed, the candelilla wax is dissolved and a uniform solution can be obtained. In this case, heating at a temperature exceeding 95 ° C. is not preferable because the candelilla wax and the oil and fat component may be deteriorated by heating.
The present invention is characterized in that the heat-mixed mixture is cooled while mixing at a cooling rate of −5 to −40 ° C./min.
That is, it is preferable to cool while mixing at a cooling rate of −5 to −40 ° C./min since the oil-in-water emulsion becomes finer and uniform. When the cooling rate is less than −5 ° C./minute, crystals of candelilla wax are precipitated and the emulsification stability becomes insufficient, and separation of water oil occurs during storage, resulting in a non-uniform state of the release oil. Therefore, it is not preferable.
When cooling at a rate exceeding -40 ° C / min, the water-in-oil emulsion produced tends to be unstable, and it is easy to achieve a cooling rate exceeding -40 ° C / min depending on the structure of the apparatus. is not. The cooling rate is more preferably −10 to −25 ° C./min.
Although the final temperature during cooling depends on the composition of the mixture, it is 50 ° C. or lower, preferably 30 ° C. or lower.
Cooling may be performed by using cold water or ice water and cooling with stirring. However, use of a botter used in the production of margarine or the like, other rapid kneaders or the like is preferable.

The release oil of the present invention is produced, for example, by the following method.
A candelilla wax is dissolved in an oil and fat component having a melting point of 20 ° C. or lower at 75 to 90 ° C., and heated water is added thereto for production. More specifically, a predetermined amount of oil and fat components and candelilla wax are weighed in a container and dissolved by heating. Then, a pre-warmed water is added to the blended oil while stirring in a predetermined amount to obtain an oil-in-water emulsion. Then, it cools to 20 degrees C or less, mixing with the cooling rate of -5 to -40 degrees C / min.
Here, the water temperature of the water to be added is preferably 70 to 90 ° C. When water at a low temperature is added, the wax component is precipitated, which is not preferable because sufficient dispersion of water cannot be achieved.
Examples of the agitator for producing the oil-in-water emulsion include a homomixer, a disper, a propeller agitator, and a high-pressure homogenizer.

  The release oil of the present invention may be blended with other components as long as the effects of the present invention are not impaired. Examples of other components include emulsifiers, stabilizers, fragrances, colorants, preservatives, and antifungal agents.

The release oil of the present invention is a release oil whose form is a water-in-oil emulsion. When the form is a water-in-oil type, the releasability can be improved and liquid dripping can be sufficiently suppressed as compared with the use of an oil-in-water emulsion.
The average particle diameter of the water droplets in the oil-in-water emulsion is not particularly limited, but is usually about 0.1 μm to 100 μm, and more preferably 1 μm to 50 μm from the viewpoint of the stability of the release oil.

  The release oil thus obtained is usually adjusted in the range of 200 to 8000 mPa · s, more preferably in the range of 500 to 5000 mPa · s.

  The release oil of the present invention can be used for spray nozzle spraying in the food field. In particular, it is preferable to use it by spraying it on a container such as a food product with a spray spray nozzle. As a model of the spraying machine, for example, Asahi Sunac Co., Ltd. Peak Bear Hot, AP1224H, Anest Iwata Co., Ltd., airless spray device, a combination of Multi-Alpha and spray device, Wakabayashi Kogyo Co., Ltd., SG- 2, TG-2 greaser spray, and the like.

Hereinafter, the present invention will be described in more detail based on examples.
Example 1
As oil and fat components, 78 parts by weight of rapeseed oil and 2 parts by weight of candelilla wax (manufactured by Celerica Noda Co., Ltd., trade name: candelilla wax special number) are weighed in a container and heated to a temperature of 80 ° C. while stirring. Candelilla wax is dissolved. Thereto, 20 parts by mass of water at 80 ° C. is gradually added and stirred for 20 minutes while maintaining the temperature at 80 ° C. Thereafter, the mixture was quenched and cooled with a perfector and cooled to 15 ° C. at a rate of −25 ° C./min to obtain a water-in-oil emulsion.
When the water-in-oil emulsion is dropped into water, it does not naturally disperse but condenses in the upper part, so that the form of the obtained release oil was confirmed to be a water-in-oil emulsion. The release oil A obtained in Example 1 was stored at 20 ° C. for 12 hours after preparation, and the viscosity was measured with a B-type viscometer. The viscosity was 1000 mPa · s. Furthermore, as a result of observing the particle size in the release oil with a 200 × microscope, many particles of about 10 μm were observed.
Using this release oil, an evaluation test was performed according to the following evaluation method. The results are shown in Table 1.

Examples 2-8 and Comparative Examples 1-10
In the same manner as in Example 1, release oils B to P were obtained with the compositions shown in Table 1. The results evaluated in the same manner are shown in Tables 1 and 2.
In addition, as a raw material, wood wax (made by Celerica Noda Co., Ltd., trade name: refined deodorized white wax), rice wax (made by Celerica Noda Co., Ltd., trade name: Rice Wax F-1), carnauba wax (( Sera Rica Noda Co., Ltd., trade name: refined carnauba wax No. 1) and beeswax (Cela Rica Noda Co., Ltd., trade name: deodorized purified beeswax high acid) were used.

Next, the test method and evaluation method used are shown.
<1. State stability (emulsification state) test>
The release oil was taken in a sample bottle and stored in a constant temperature bath at 30 ° C., and the change over time after 48 hours was visually observed. The evaluation is shown in the table as the following symbol.
A: There is no separation of oil and water, and the whole is uniform and smooth.
○: There is a slightly transparent phase on the liquid surface, and there is a smooth feeling.
Δ: Oil-water separation is confirmed.
X: The oily water was severely separated and completely separated into two layers.
<2, Crystal state observation>
The release oil was stored at 20 ° C. for 12 hours and observed at 50 to 400 times using a polarizing microscope BH-2 manufactured by OLYMPUS. The evaluation is shown in the table as the following symbol.
A: There is no transmitted light, and there is no crystal refracted by polarized light.
○: Slight transmitted light is present.
Δ: There is a little more transmitted light.
X: Many transmitted lights and many crystals exist.
<3. Spray state>
The spray state is sprayed at an air pressure of 0.5 MPa using a pressurized spray (spraying system Japan Co., Ltd., spray cart II), using the release oils of the examples and comparative examples as test samples. It was.
A: The spray state is uniform and fine. Good spray condition is maintained for a long time.
○: The spray state is fine but slightly biased.
Δ: Spray state is uneven and non-uniform.
X: The spray state is not fine and spraying is poor.
<4. Liquid sag suppression>
The liquid dripping suppression property was confirmed by spraying about 2 g uniformly into a 12 cm × 11 cm × 25 cm 2cm type with the above-mentioned pressure type spray machine, and then checking the presence or absence of liquid dripping on the wall surface.
The evaluation is shown in the table as the following symbol.
A: Good without dripping.
◯: Almost no dripping and good.
Δ: Slight dripping occurs.
X: Liquid dripping occurs, the oil film on the wall surface becomes thin, and release oil accumulates at the bottom.
<5. Mist suppression test>
In the mist suppression test, after spraying with a pressurized sprayer during the liquid sag suppression test, the degree of generation of mist that the release oil atomizes and floats in the air was observed.
The evaluation is shown in the table as the following symbol.
A: Little mist is generated.
○: Some mist is generated.
Δ: Mist is generated.
X: A lot of mist is generated.

<6. Release properties>
The mold release test was carried out by applying 2 g of a certain amount of release oil to a baking bread mold (2 type), baking the bread dough by the same composition and manufacturing method described below, and then removing from the mold. The condition was visually observed.
<Bread dough combination>
The dough manufacturing method was a medium seed method. Medium seeds are mixed with 70 parts by weight of strong powder and 42 parts by weight of water in which yeast is dispersed in advance, and kneaded with a mixer. After fermentation at 28 ° C. for 4 hours, 30 parts by weight of strong flour, 8 parts by weight of white sucrose, 1.83 parts by weight of sodium chloride and 25 parts by weight of water are mixed with a main dough and a medium seed dough using a mixer. After that, the floor time was taken for 20 minutes and the dough was divided. Thereafter, after 15 minutes of bench time, molding was performed, and proofing was performed at 38 ° C. and 85% humidity for about 35 minutes.
<Baking conditions>
After the proofing, the dough was filled in a 2cm mold and baked at about 210 ° C for about 35 minutes.
The evaluation is shown in the table as the following symbol.
(Double-circle); Mold release is very favorable.
○: Good mold release.
Δ: Slightly insufficient mold release
X: Demolding failure.

<7. Overall evaluation>
The overall evaluation as a release oil is shown by the above evaluation method.
◎; Very good (Three or more ◎, others are ○)
○: Good (Evaluation is only ◎, ○, △, not including x)
X: Defect (including x in the evaluation items 1 to 5)

From the results in Table 1, the release oil of the present invention has a good emulsification state and can be continuously operated without clogging of nozzles in mechanical spraying, has a good spray state and little liquid dripping, generates less mist, and has excellent release properties. It can be seen that this is a release oil.
From the results of Table 2, when using an oil and fat component having a melting point exceeding 20 ° C. (Comparative Examples 1 and 2), when not using a specific amount of candelilla wax (Comparative Examples 3 to 6), when the cooling rate is slow ( It can be seen that in Comparative Example 7), when the mixing temperature is low and the candelilla wax cannot be dissolved (Comparative Example 8), a release oil having excellent performance cannot be obtained.

Claims (1)

  A water-in-oil emulsion comprising 49.5 to 90 parts by mass of an oil and fat component having a melting point of 20 ° C. or less, 0.5 to 5 parts by mass of candelilla wax, and 5 to 50 parts by mass of water, at 65 to 95 ° C. A release oil obtained by heating and mixing and then cooling while mixing at a cooling rate of −5 to −40 ° C./min.