JP2011130712A - Mold release oil - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide emulsified oil-and-fat type mold release oil for solving such problems of conventional mold release oil that compared to solid type and liquid type mold release oil, emulsified oil-and-fat type conventional mold release oil hardly causes a problem of application efficiency and problems of scattering mist and fluid dripping, but on the other hand, is inferior in color and luster of food after burning, and in the case of containing an emulsifier, easily causes an influence on flavor, and furthermore, emulsified oil-and-fat type mold release oil containing no emulsifier produces separation by long term preservation and has insufficient mold releasability, and is hard to apply by machine spraying and causes an anxiety of lowering food flavor when trying to increase stability and mold releasability. <P>SOLUTION: The mold release oil is made from a W/O type emulsified product which contains 60-85 wt.% of liquid oil-and-fat having ≤3% solid oil content at 20°C, 0.1-5.0 wt.% of high-melting point oil and fat of ≥50°C melting point, 0.1-5.0 wt.% of wax, and 10-40 wt.% of water (if the total of liquid oil and fat, high-melting point oil-and-fat, wax and water is 100 wt.%). <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a release oil that is applied to a top plate, a mold, or a container as a release agent for producing foods such as breads.

  In the process of producing Western confectionery such as breads, baked confectionery, cakes, and Japanese confectionery such as doll baked, roasted baked or dorayaki, release oil is used for the purpose of enhancing the mold release properties of food. For example, in bread production, mold release oil is used to reduce adhesion to a fermenter during fermentation and to suppress adhesion to a baking mold during baking. The release oil is roughly divided into solid oil type, liquid / fluid oil type, and emulsified oil type. Solid oil type release oil has good adhesion and releasability, but it is a roller, mop type oil. Since it is applied to the mold by wiping or the like, there are problems in terms of hygiene and application efficiency. Liquid / fluid oil type release oils can be applied by mechanical spraying, so there are few sanitary problems and application efficiency is good. Especially, liquid type has a lot of scattered mist at the time of spray application. There is a problem that oil and fat accumulate on the bottom of the food, the amount of oil absorption on the bottom side of the food increases, and the product becomes uneven. The emulsified oil type release oil is obtained by emulsifying fat and water into W / O type with an emulsifier, and it is difficult to cause scattering mist and dripping, but the color and gloss of the food after baking are solid. There was a problem that it was inferior to oil-type release oil and liquid oil-type release oil. Moreover, since it contains an emulsifier, it tends to affect the flavor and the like, and in combination with the recent consumer health orientation, an emulsified oil type release oil that does not contain an emulsifier is desired.

  In order to meet such demands, various devices have been devised in order to obtain a stable W / O emulsion without using an emulsifier, and liquid oils and fats, animal and vegetable waxes, and water are blended in specific ratios, and wax components By blending a specific amount of wood wax into a specific viscosity, W / O type emulsion (Patent Document 1), fats and oils, candelilla wax and water are blended at a specific ratio, and at a specific temperature. The thing (patent document 2) etc. which were made into the W / O type emulsion by cooling at a specific speed | rate after a heating are proposed.

JP 2008-22791 A JP 2008-237188 A

However, conventional emulsified oil-type release oils that do not contain an emulsifier and contain a wax as described in Patent Documents 1 and 2 have poor emulsion stability if the amount of wax added is small, and are stored for a long period of time. Then, separation occurs, and the releasability becomes insufficient. Increasing the amount of added wax increases the viscosity and makes it difficult to apply by mechanical spraying.It also deteriorates the flavor of the food, or the remaining release oil polymerizes to contaminate the mold and container, causing problems such as food contamination. was there.
The present invention has been made in view of the above problems of the conventional release oil, and the emulsified oil-type release oil that does not contain an emulsifier, the solid oil-type or liquid / fluid oil-type release oil as described above. An object of the present invention is to provide an emulsified oil type release oil that can solve the problems and also solve the problems of conventional emulsified oil type release oils containing emulsifiers.

That is, the present invention
(1) 60 to 85% by weight of a liquid fat having a solid fat content of 3% or less at 20 ° C., 0.1 to 5.0% by weight of a high melting point fat having a melting point of 50 ° C. or more, and 0.1 to 5.0% by weight of a wax A release oil characterized by comprising a W / O emulsion containing 10 to 40% by weight of water (however, the total of liquid oils and fats, high melting point oils and fats, waxes and water is 100% by weight),
(2) The release oil according to (1) above, wherein an alkaline substance is further contained in the W / O emulsion.
(3) The release oil according to (1) or (2) above, wherein the wax is carnauba wax.
Is a summary.

  The release oil of the present invention can be easily applied by mechanical spraying, can be uniformly applied to a mold or the like without causing splashing mist or dripping, and is excellent in food releasability. Further, even if it is repeatedly applied to a mold or the like, mold stains do not easily occur, and there is little possibility of contaminating food, and a food with good color, gloss and surface condition can be obtained. In addition, emulsification is stable despite the absence of an emulsifier, and there is no problem of food flavor reduction due to the emulsifier. When the release oil of the present invention further contains an alkaline substance, it becomes a finely emulsified state and the emulsification stability is improved, the amount of wax can be reduced, and the flavor, color and gloss of the food can be further improved. . In addition, when carnauba wax is used as the wax, there are effects such as further improvement in releasability during firing.

  In the present invention, as the liquid fat having a solid fat content of 3% or less at 20 ° C., vegetable oils such as rapeseed oil, rice oil, corn oil, safflower oil, cottonseed oil, soybean oil, sunflower oil, olive oil, and the like are purified. Salad oils, oils and fats obtained by slightly hydrogenating these oils and fats so that the solid fat content is 3% or less at 20 ° C., fractionated oils, MCT (medium chain fatty acid triglycerides), and the like. Among these, it is preferable to use rapeseed oil, rice oil, corn oil, safflower oil, MCT, and fractionated oil having good heat stability alone or in combination. If a liquid fat having a solid fat content of more than 3% at 20 ° C. is used, the fluid state may not be maintained and spray coating may not be possible.

Examples of the high melting point oil and fat include hardened fats and oils having a melting point of 50 ° C. or higher, and rapeseed oil, palm oil, soybean oil, lard oil, beef oil oil, fish oil oil and the like can be used. Those having a melting point of 57 ° C. or higher are preferred, and those having a melting point of 60 ° C. or higher are more preferred.
In the present invention, the solid fat content of the liquid fat is measured according to the method prescribed in the Japan Oil Chemistry Association Standard Oil Analysis Test Method (2003 edition) 2.2.9 Solid Fat Content (NMR method). In addition, the melting point of high melting point oils and fats is measured according to the method prescribed in Japan Oil Chemicals Association Standard Oils and Fats Analytical Test Method (1996 edition) 2.2.4.2 Melting point (increased melting point).

  Examples of the wax include plant waxes such as mole, candelilla wax, carnauba wax and rice wax, and animal waxes such as lanolin and beeswax, and these can be used alone or in combination of two or more. . As the wax, carnauba wax having a relatively excellent emulsifying power and good flavor and releasability is preferable.

  The release oil of the present invention comprises 60 to 85% by weight of the above liquid oil and fat, 0.1 to 5.0% by weight of high melting point oil and fat, 0.1 to 5.0% by weight of wax, and 10 to 40% by weight of water (however, Liquid oils and fats, high melting point oils and fats, wax and water total 100% by weight). If the liquid fat is less than 60% by weight, the releasability is poor and the amount of water increases, so that a large amount of wax is required for emulsification, the viscosity is high, and spray coating by a machine may be difficult. . On the other hand, if the liquid fat exceeds 85% by weight, the oil content increases and a large amount of scattered mist is generated, and there is a risk of dripping after spray coating due to low viscosity. On the other hand, when the high melting point fat is less than 0.1% by weight, the viscosity is low and the emulsification stability is poor, and the releasability is also deteriorated. If it exceeds 5% by weight, the viscosity becomes too high and spraying may be difficult. When the proportion of the wax is less than 0.1% by weight, the releasability is lowered, the viscosity is low, the emulsion stability is inferior, and dripping occurs. If it exceeds 5% by weight, the viscosity becomes too high, and application by mechanical spraying cannot be performed satisfactorily, and the flavor also decreases. The release oil of the present invention comprises liquid oil and fat 65 to 75% by weight, high melting point oil and fat 0.5 to 3% by weight, wax 1 to 3% by weight, water 20 to 30% by weight (however, liquid oil and fat, high melting point oil and fat, The total of wax and water is preferably 100% by weight).

  When the release oil of the present invention further contains an alkaline substance, the emulsification stability is improved and the baked color and gloss of the food are improved, and the amount of wax that may impair the flavor can be reduced. Examples of the alkaline substance include sodium hydrogen carbonate, sodium carbonate, sodium citrate, disodium hydrogen phosphate, sodium polyphosphate, disodium pyrophosphate, and the like, and sodium carbonate that provides good emulsion stability is preferred. When using an alkali, the proportion of the alkali is preferably from 0.1 to 0.5% by weight, more preferably from 0.2 to 0.4% by weight, based on the water used.

The mold release oil of the present invention is prepared by heating a water phase containing an alkaline substance as necessary to an oil phase while maintaining an oil phase prepared by heating and dissolving a liquid oil, a high melting point oil and a wax at the same temperature. Add small portions. The release oil of the present invention can be obtained by stirring with a homomixer, emulsifying into a W / O type, and then rapidly cooling.
As a machine for spray-coating the release oil of the present invention, various airless spray guns can be used for spray-coating on fermenters in bread production, and baking molds for bread, confectionery, Japanese confectionery, etc. Various types of emulsifying type greasers (coating machines) can be used as a machine for spray coating. It can also be used for hand-painting operations such as brushes, mop-shaped oil wipes, and rollers.

Hereinafter, the present invention will be described in more detail with reference to examples.
Examples 1-8, Comparative Examples 1-7
The oil phase components shown in Tables 1 and 2 were heated and dissolved at 80 to 90 ° C. to prepare an oil phase, and the water phase heated to 90 ° C. was added while being kept at the same temperature. The mold release oil was obtained by maintaining at 70 to 80 ° C. and rapidly cooling to 20 ° C. Bread bread was baked using the obtained release oil as a release oil for a fermenter, and the emulsification stability of the release oil, adhesion during application, splash mist during application, release, and flavor were tested. The results are shown in Table 1 (Examples) and Table 2 (Comparative Examples).

Examples 9-17, Comparative Examples 8-16
The oil phase components shown in Tables 3 and 4 were heated and dissolved at 80 to 90 ° C. to prepare an oil phase, and the water phase heated to 90 ° C. was added while maintaining the same temperature, followed by stirring and emulsification with a homomixer. The mold release oil was obtained by maintaining at 70 to 80 ° C. and rapidly cooling to 20 ° C. Baking bread using the obtained release oil as a mold release oil, emulsification stability of release oil, adhesion during application, scattering mist during application, release property, mold contamination after release The surface condition and flavor of the resulting bread were tested. The results are shown in Table 3 (Examples) and Table 4 (Comparative Examples).

  Since Comparative Examples 1, 2, 3, and 4 had high viscosities and could not be applied with a spray gun, tests for adhesion and scattering mist during application were not performed. In Comparative Example 6, water was released immediately after the release oil was prepared and emulsification was impossible, so various evaluations other than the emulsion stability were not performed.

  Since Comparative Example 15 did not contain water, the emulsion stability test was not performed. Since Comparative Examples 9 and 12 were not released from the mold, the surface condition and flavor of the bread were not evaluated. Since Comparative Example 13 had a high viscosity and could not be applied with a spray gun, the adhesion and scattering mist tests were not performed.

* 1 Solid fat content 0%
* 2 Melting point: 62 ° C
* 3 Melting point: 50 ° C
* 4 Melting point: 58 ° C
* 5 Solid fat content 5%
* 6 Melting point: 34 ° C
* 7 PGPR: Polyglycerin condensed ricinoleate

* 8 Emulsification stability 100 ml of the prepared release oil was placed in a sample bottle and allowed to stand in a constant temperature bath at 20 ° C. for 10 days, and then the emulsified state was visually evaluated as follows.
A: Liquid fat of less than 1 mm is observed on the liquid surface, but the others are uniform without separation.
○: Liquid fat of 1 mm or more to less than 3 mm is observed on the liquid surface, but the others are uniform without separation.
(Triangle | delta): Although liquid fat of 3 mm or more and less than 6 mm is seen on the liquid surface, others are uniform without isolation | separation.
X: Separated into an aqueous phase, an emulsified phase and an oil phase.

* 9 Adhesion during application,
Using a spray gun (airless unit ALS122 type manufactured by Anest Iwata), a release oil at working pressure 1-2 kg / cm ² is mounted to NT2505 nozzle, one second than the lateral 50cm to 6 Toten plate leaning against vertically It sprayed and the adhesion condition 30 minutes after was evaluated visually as follows.
A: There is no dripping and adhesion is good.
○: There is some dripping.
Δ: There is a lot of liquid dripping.
X: A lot of liquid dripping accumulates below.

* 10 Spattering mist during application Using the same spray gun as in the adhesion test, release oil is sprayed from the top of 1 m onto a 6-top plate placed on the floor, and the state of occurrence of scattered mist is visually observed as follows. evaluated.
A: Little mist is generated.
○: A little mist is generated, but it falls down without moving up.
Δ: Mist slightly rises slightly.
X: A lot of mist soars up.

* 11 Releasability of fermenter A releasability test was conducted by adding 2 kg of bread seed (mixing: strong flour 70%, yeast 2.2%, yeast food 0.1%, water 45%). Mix the dough with a vertical mixer, apply 0.5g of release oil to the stainless steel balls (top inner dimension 18cm, height 87.5cm) with brush, put 250g of divided dough, temperature 27 ° C, Ferment to a 75% humidity proofer for 4 hours. Four hours later, the balls were taken out from the fermentation phase, and the time until the dough fell from the height of 30 cm and the dough fell and the dough adhesion state were visually evaluated.
A: Inverted and dropped in less than 10 seconds, and hardly adhered to the ball.
○: Inverted, dropped in 10 seconds to less than 2 minutes, and slightly adhered to the ball.
Δ: Inverted and dropped in less than 2 to 10 minutes, and very much adhered to the ball.
×: Does not fall even if reversed for more than 10 minutes

* 12 Releasable flavor for fermenter The release oil was collected in a beaker and subjected to a sensory test of flavor by 10 panelists, and evaluated as follows.
A: Eight or more out of 10 people judged that there was no off-flavor / odour.
A: 5 to 7 out of 10 people judged that there was no off-flavor / odour.
Δ: 3 to 4 out of 10 people judged that there was no off-flavor / odour.
X: 2 or less of 10 persons judged that there was no off-flavor and off-flavor.

* 13 Releasability of baked mold Rich bread mix (Combination: 100% strong flour, 10% sugar, 2% salt, 20% whole egg, 15% margarine, 3% mashing, 5% yeast, 0.1% food) , Water 45%) The baked mold was subjected to a releasability test by baking with a 2 kg straight method. Mixing bread dough with a vertical mixer, fermenting at a temperature of 27 ° C and humidity of 75%, splitting and forming, then putting 320g of dough into a baking pan (one loaf type) coated with 1.5g of release oil with a brush The releasability of the bread from the baking mold obtained by fermentation for 50 minutes at a proof temperature of 38 ° C. and a humidity of 80% and baking in a 180 ° C. oven for 25 minutes was confirmed. After baking, the baking mold is inverted and the bread is dropped from a height of 30 cm. If it does not fall at once, the baking mold is dropped upward from a height of 30 cm, and the baking is reversed again to drop the bread. The adhesion state of the bread dough adhered to the mold was visually evaluated.
A: The mold is released at the first drop, and there is almost no adhesion to the baking mold.
○: The mold is released after the second to third drop, and there is a little adhesion to the baking mold.
(Triangle | delta): 4-10 times of drops are required for mold release, and there are many adhesions to a baking mold.
X: The bread is not released even after being dropped 10 times.

* 14 Mold dirt The mold dirt was evaluated on the assumption that as the mold release oil was heated and the polymerization progress of the mold release oil was slower, the mold dirt was less. In a petri dish (diameter 6 cm, height 1.5 cm), 1.5 g of release oil was collected, and stored in a 190 ° C. constant temperature bath for 5 hours to evaluate the polymerization state visually and with a finger as follows.
A: Liquid with high viscosity.
○: A paste is formed.
Δ: Soft gum.
X: It becomes a hard gum.

* 15 Surface condition of bread The baked color and gloss of the side of the baked bread (the part in contact with the baking mold) were observed and evaluated visually.
A: Both the baked color and gloss are good.
○: The baked color becomes slightly whitish, but the gloss is good.
Δ: The baked color is slightly whitish and the gloss is slightly inferior.
X: The baked color becomes whitish and the gloss is inferior.

* 16 Flavor of bread The sensory test of the taste of the baked bread was conducted by 10 panelists and evaluated as follows.
A: Eight or more out of 10 people judged that there was no off-flavor / odour.
A: 5 to 7 out of 10 people judged that there was no off-flavor / odour.
Δ: 3 to 4 out of 10 people judged that there was no off-flavor / odour.
X: 2 or less of 10 persons judged that there was no off-flavor and off-flavor.

Claims (3)

60 to 85% by weight of liquid fat with a solid fat content of 3% or less at 20 ° C., 0.1 to 5.0% by weight of high melting point fat with a melting point of 50 ° C. or higher, 0.1 to 5.0% by weight of wax, 10% of water Release oil characterized by comprising a W / O type emulsion containing -40 wt% (however, the total of liquid fats and oils, high melting point fats and oils, wax and water is 100 wt%). The release oil according to claim 1, wherein an alkaline substance is further contained in the W / O emulsion. The release oil according to claim 1 or 2, wherein the wax is carnauba wax.