JP2017118836A - Releasing oil composition - Google Patents
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本発明は、食品の加熱調理の際に、食材と調理器具、焼型、天板等の加熱板との付着を防止するための離型油組成物に関する。 The present invention relates to a release oil composition for preventing adhesion between a food and a cooking utensil, a baking mold, a heating plate such as a top plate during cooking of food.
焼菓子類、パン類等の食品の製造においては、焼き上がった菓子類、パン類等が焼型や天板等にくっついて、焼成面が部分的に剥がれたり、型崩れしたりする問題があった。このため、焼型や天板等に離型油を塗布して、焼き上がった菓子類、パン類等の型離れを良くするようにしている。 In the manufacture of baked goods such as baked confectionery and bread, there is a problem that the baked confectionery and bread are stuck to the baking mold or the top plate, and the baking surface is partially peeled or out of shape. there were. For this reason, mold release oil is applied to the baking mold, the top plate and the like so as to improve the mold release of the baked confectionery, bread and the like.
焼菓子類、パン類用の焼型の種類には、表面加工の違いにより、シリコーン型、セラミック型、テフロン型（テフロンは登録商標）がある。一般には、シリコーン型が主流で、少量の離型油の塗布で生地がはがれやすくなるが、連続使用による型の耐久性が弱い欠点がある。一方、セラミック型やテフロン型では、型の耐久性があり、長く型を使用できる利点があるが、油をはじく性質があり、離型油を塗布しても、うまく生地がはがれない場合が多い。 Types of baking molds for baked confectionery and bread include silicone type, ceramic type, and Teflon type (Teflon is a registered trademark) depending on the difference in surface processing. In general, silicone molds are the mainstream, and the fabric can be easily peeled off by applying a small amount of release oil, but there is a drawback that the durability of the molds due to continuous use is weak. On the other hand, ceramic molds and Teflon molds have the advantage of long-lasting molds and can be used for a long time, but they have the ability to repel oil. .
従来の離型油として、例えば下記特許文献１には、レシチンをリン脂質含量として０．１〜８質量％、ＨＬＢが７以上である合成乳化剤を０．０１〜５質量％及び動植物性ワックスを０．１〜８質量％含有する離型油が開示されている。また、ポリグリセリン縮合リシノール酸エステルを０．０１〜５質量％含有してもよい旨が記載されている。 As a conventional release oil, for example, in Patent Document 1 below, lecithin is 0.1 to 8% by mass as a phospholipid content, 0.01 to 5% by mass of a synthetic emulsifier having an HLB of 7 or more, and an animal and plant wax. A release oil containing 0.1 to 8% by weight is disclosed. Moreover, it is described that 0.01-5 mass% of polyglycerol condensed ricinoleic acid esters may be contained.
また、下記特許文献２には、食用油脂、レシチン、及び気相法により製造された微粒二酸化ケイ素を含有してなることを特徴とする離型油が開示されている。また、ワックスを添加してもよいことが記載されている。 Patent Document 2 below discloses a release oil characterized by containing edible oil and fat, lecithin, and fine silicon dioxide produced by a gas phase method. It also describes that wax may be added.
しかしながら、上記従来の離型油においては、セラミック型やテフロン型の焼型等の加熱板を用いた場合の離型性が十分ではなく、焼菓子類、パン類等の食品の製造において問題となっていた。 However, in the above conventional release oil, the releasability when using a heating plate such as a ceramic type or a Teflon type baking mold is not sufficient, and there is a problem in the production of foods such as baked confectionery and breads. It was.
したがって、本発明の目的は、セラミック型やテフロン型の加熱板を用いた場合でも、十分な離型性が得られるようにした離型油組成物を提供することにある。 Accordingly, an object of the present invention is to provide a release oil composition that can obtain sufficient release properties even when a ceramic-type or Teflon-type heating plate is used.
上記課題を解決するために、本発明の離型油組成物は、食用油脂と、ポリグリセリン縮合リシノレイン酸エステルと、ワックスと、微粒二酸化ケイ素とを含有することを特徴とする。 In order to solve the above-mentioned problems, the release oil composition of the present invention is characterized by containing edible fats and oils, polyglycerin condensed ricinoleic acid ester, wax, and fine silicon dioxide.
本発明の離型油組成物によれば、食用油脂と、ポリグリセリン縮合リシノレイン酸エステルと、ワックスと、微粒二酸化ケイ素とを含有することにより、油をはじきやすいセラミック型やテフロン型の加熱板を用いた場合でも、十分な離型性を得ることができる。 According to the release oil composition of the present invention, a ceramic-type or Teflon-type heating plate that easily repels oil by containing edible oil and fat, polyglycerin condensed ricinoleate, wax, and fine silicon dioxide. Even when used, sufficient releasability can be obtained.
本発明の離型油組成物においては、前記ワックスの含有量が、離型油組成物中１〜１０質量％であることが好ましい。ワックスの含有量が上記範囲であれば、製造作業性に悪影響を与えず、製造コストの上昇を抑制しつつ、離型性を高めることができる。 In the mold release oil composition of this invention, it is preferable that content of the said wax is 1-10 mass% in a mold release oil composition. If the content of the wax is in the above range, it is possible to improve the mold release property while suppressing an increase in manufacturing cost without adversely affecting the manufacturing workability.
また、前記微粒二酸化ケイ素の含有量が、離型油組成物中０．５〜４質量％であることが好ましい。微粒二酸化ケイ素の含有量が上記範囲であれば、油のベタ付きや、油が付着した生地表面のベタ付きを抑制しつつ、離型性を高めることができる。 Moreover, it is preferable that content of the said fine silicon dioxide is 0.5-4 mass% in a mold release oil composition. If the content of the fine silicon dioxide is in the above range, the releasability can be improved while suppressing stickiness of oil and stickiness of the surface of the fabric to which oil adheres.
また、本発明の離型油組成物は、セラミックス又はフッ素樹脂で表面加工された焼き型に好適である。 Moreover, the mold release oil composition of this invention is suitable for the baking mold surface-processed with ceramics or the fluororesin.
更に、本発明の離型油組成物は、焼菓子用に特に好適である。焼菓子は、焼型等の加熱板にくっついて、焼成面の剥がれや、型崩れが起こりやすいので、特に好ましく使用される。 Further, the release oil composition of the present invention is particularly suitable for baked goods. The baked confectionery is particularly preferably used because it sticks to a heating plate such as a baking mold and the baked surface tends to peel off or lose its shape.
本発明の離型油組成物によれば、食用油脂と、ポリグリセリン縮合リシノレイン酸エステルと、ワックスと、微粒二酸化ケイ素とを含有することにより、油をはじきやすいセラミック型やテフロン型の加熱板を用いた場合でも、十分な離型性を得ることができる。このため、どのような加熱板でも、生地をきれいに剥がすことができ、離型油組成物の汎用性を高めることができる。 According to the release oil composition of the present invention, a ceramic-type or Teflon-type heating plate that easily repels oil by containing edible oil and fat, polyglycerin condensed ricinoleate, wax, and fine silicon dioxide. Even when used, sufficient releasability can be obtained. For this reason, with any heating plate, the dough can be peeled cleanly, and the versatility of the release oil composition can be enhanced.
以下、本発明の実施形態について詳細に説明するが、本発明は、以下の実施形態に限定されるものではない。 Hereinafter, although an embodiment of the present invention is described in detail, the present invention is not limited to the following embodiment.
本発明の離型油組成物は、食用油脂と、ポリグリセリン縮合リシノレイン酸エステルと、ワックスと、微粒二酸化ケイ素とを含有する。 The release oil composition of the present invention contains edible fats and oils, polyglycerin condensed ricinoleic acid ester, wax, and fine silicon dioxide.
本発明で使用する食用油脂としては、特に限定はなく、一般に食用に用いられる油脂であればよく、例えば、菜種油、高オレイン酸菜種油、大豆油、綿実油、コーン油、米糠油、サフラワー油、高オレイン酸サフラワー油、ヒマワリ油、高オレイン酸ヒマワリ油、カポック油、落花生油、胡麻油、椰子油、パ−ム油、パーム核油等の植物性油脂、牛脂、ラ−ド、乳脂、鶏油等の動物性油脂、及び上記動植物油脂の硬化油、分別油、エステル交換油等の加工油脂、また更に、炭素数４〜１０の脂肪酸をトリグリセリド中にエステル交換等の反応により取り入れた中鎖脂肪酸含有油脂等、を用いることができる。これらの油脂は１種或いは２種以上を混合して用いることもできる。 The edible oil and fat used in the present invention is not particularly limited as long as it is generally used for edible oil, such as rapeseed oil, high oleic rapeseed oil, soybean oil, cottonseed oil, corn oil, rice bran oil, safflower oil, High oleic safflower oil, sunflower oil, high oleic sunflower oil, kapok oil, peanut oil, sesame oil, coconut oil, palm oil, palm kernel oil and other vegetable oils, beef fat, lard, milk fat, chicken Animal oils such as oils, and hardened oils of the above-mentioned animal and vegetable oils, processed oils such as fractionated oils, transesterified oils, and fatty acids having 4 to 10 carbon atoms are further incorporated into triglycerides by reactions such as transesterification. Fatty acid-containing fats and oils can be used. These fats and oils can also be used 1 type or in mixture of 2 or more types.
本発明で使用するポリグリセリン縮合リシノレイン酸エステルは、ポリグリセリンと縮合リシノレイン酸とのエステル化合物である。 The polyglycerol condensed ricinoleic acid ester used in the present invention is an ester compound of polyglycerol and condensed ricinoleic acid.
本発明の離型油組成物中における、ポリグリセリン縮合リシノレイン酸エステルの含有量は、０．０１〜８質量％であることが好ましく、０．０５〜６質量％であることがより好ましく、０．１〜４質量％であることが更に好ましい。ポリグリセリン縮合リシノレイン酸エステルの含有量が０．０１質量％未満では、離型性が不十分となる傾向があり、８質量％を超えても、離型性が向上しない。 The content of the polyglycerin condensed ricinoleic acid ester in the release oil composition of the present invention is preferably 0.01 to 8% by mass, more preferably 0.05 to 6% by mass, and 0 More preferably, it is 1-4 mass%. If the content of the polyglycerol condensed ricinoleic acid ester is less than 0.01% by mass, the releasability tends to be insufficient, and if it exceeds 8% by mass, the releasability is not improved.
本発明で使用するワックスとしては、動物性ワックスでも植物性ワックスでもよく、一般的に食品に使用されるものであれば特に限定はないが、例えば、キャンデリラワックス、カルナバワックス、ライスワックス、ホホバ油、蜜蝋、鯨蝋、木蝋などが挙げられる。中でも、カルナバワックス、ライスワックス、蜜蝋が好ましく、ライスワックスが風味の面でさらに好ましい。なお、本発明において、ワックスとは、蜜蝋、鯨蝋、木蝋などの蝋を含むものとする。 The wax used in the present invention may be animal wax or vegetable wax and is not particularly limited as long as it is generally used in foods. For example, candelilla wax, carnauba wax, rice wax, jojoba Examples include oil, beeswax, whale wax, and wood wax. Among these, carnauba wax, rice wax, and beeswax are preferable, and rice wax is more preferable in terms of flavor. In the present invention, the wax includes waxes such as beeswax, spermaceti, and wood wax.
本発明の離型油組成物中における、ワックスの含有量は、１〜１０質量％であることが好ましく、１．５〜８質量％であることがより好ましく、２〜６質量％であることが最も好ましい。ワックスの含有量が１質量％未満では、離型性が不十分となる傾向があり、１０質量％を超えると、製造中に固化しやすくなり、更に製造コストが高くなる傾向がある。 The wax content in the release oil composition of the present invention is preferably 1 to 10% by mass, more preferably 1.5 to 8% by mass, and 2 to 6% by mass. Is most preferred. If the wax content is less than 1% by mass, the releasability tends to be insufficient, and if it exceeds 10% by mass, it tends to solidify during production and the production cost tends to increase.
本発明で使用する微粒二酸化ケイ素としては、食品添加物として使用可能なものであれば特に限定はなく、「第８版食品添加物公定書」に記載されているように平均粒子径１５μｍ以下の滑らかな触感をもつ白色の微細な粉末であればよく、また、粒子径に関して、この範囲内において特に限定はない。微粒二酸化ケイ素の製法には、主にケイ酸ソーダを硫酸で直接分解する湿式法と、主に四塩化ケイ素の酸水素焔中で高温加水分解する気相法とがあり、どちらの製法によって製造された微粒二酸化ケイ素も採用することができる。
このような微粒二酸化ケイ素としては、例えば、日本アエロジル株式会社製の「アエロジル」（商品名）、株式会社トクヤマ製の「レオロシール」（商品名）などが知られており、本発明ではこれら市販の微粒二酸化ケイ素を使用することもできる。
The fine silicon dioxide used in the present invention is not particularly limited as long as it can be used as a food additive, and has an average particle diameter of 15 μm or less as described in the “8th Edition Food Additives Official Document”. A fine white powder having a smooth feel may be used, and the particle diameter is not particularly limited within this range. There are two methods for producing fine silicon dioxide: a wet method in which sodium silicate is decomposed directly with sulfuric acid, and a gas phase method in which it is hydrolyzed at high temperatures in an acid hydrogen bath of silicon tetrachloride. Finely divided silicon dioxide can also be employed.
As such fine silicon dioxide, for example, “Aerosil” (trade name) manufactured by Nippon Aerosil Co., Ltd., “Lerosil” (trade name) manufactured by Tokuyama Co., Ltd., etc. are known. Fine silicon dioxide can also be used.
本発明の離型油組成物中における、微粒二酸化ケイ素の含有量は、０．５〜４質量％であることが好ましく、０．７〜３質量％であることがより好ましく、１〜２質量％であることが最も好ましい。微粒二酸化ケイ素の含有量が０．５質量％未満では、離型性が不十分となる傾向があり、４質量％を超えると、油のベタ付きや、油が付着した生地表面のベタ付きが生じやすくなる。 The content of fine silicon dioxide in the release oil composition of the present invention is preferably 0.5 to 4% by mass, more preferably 0.7 to 3% by mass, and 1 to 2% by mass. % Is most preferred. If the content of fine silicon dioxide is less than 0.5% by mass, the releasability tends to be inadequate. If it exceeds 4% by mass, oil stickiness or stickiness on the surface of the fabric to which oil has adhered It tends to occur.
本発明の離型油組成物は、食用油脂、ポリグリセリン縮合リシノレイン酸エステル、ワックス、微粒二酸化ケイ素の他にも一般に離型油に含有されるものであれば含有することができるが、例えばポリグリセリン縮合リシノレイン酸エステル以外の乳化剤や、澱粉類、水、酒精、香料、酸化防止剤、シリコーンオイルなどを含有することができる。 The release oil composition of the present invention can be contained as long as it is generally contained in a release oil in addition to edible oils and fats, polyglycerin condensed ricinoleate, wax, and fine silicon dioxide. It can contain emulsifiers other than glycerin condensed ricinoleate, starches, water, spirits, fragrances, antioxidants, silicone oils, and the like.
ポリグリセリン縮合リシノレイン酸エステル以外の乳化剤としては、特に限定されないが、例えばレシチン、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、プロピレングリコール脂肪酸エステル、などが挙げられる。
本発明の離型油組成物は、例えば、焼菓子、パンの他、焼きそば、焼き肉、炒飯、野菜炒めなどの炒め物類、卵焼き、ピザ、クレープ、お好み焼きなどを、焼型や天板や調理器具などの、加熱板を用いて加熱処理する際に適用することができるが、特に焼菓子に好適に用いられる。
The emulsifier other than the polyglycerin condensed ricinoleic acid ester is not particularly limited, and examples thereof include lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and propylene glycol fatty acid ester.
The release oil composition of the present invention includes, for example, baked confectionery, bread, fried noodles, grilled meat, fried rice, stir-fried vegetables, fried eggs, pizza, crepes, okonomiyaki, etc. Although it can apply when heat-processing using a heating plate, such as an instrument, it is used suitably especially for baked confectionery.
本発明の離型油組成物が適用される焼菓子としては、特に制限はないが、例えば、スポンジケーキ、バターケーキ、クッキー、ビスケット、マドレーヌ、パウンドケーキ、フィナンシェ、レモンケーキ、タルト、焼きドーナツ、蒸しケーキ、ワッフルなどが挙げられる。 There are no particular restrictions on the baked confectionery to which the release oil composition of the present invention is applied. Steamed cakes, waffles, etc. are listed.
本発明の離型油組成物が適用される加熱板としては、焼型、天板、フライパン、ワッフルやどら焼きなどの焼成器具など、加熱板と直接接触させることで食品の焼成や加熱調理を行うためのものであればよく、特に限定されないが、これらのうち、セラミックスコーティング、フッ素樹脂コーティングなど、セラミックス、フッ素樹脂による表面加工がなされた加熱調理器具、特には焼型に好適である。セラミックス、フッ素樹脂による表面加工がなされた焼型は、耐久性に優れているが、油をはじく性質があり、離型油を塗布しても、うまく生地がはがれない場合が多いが、本発明の離型油組成物を用いると、セラミックス、フッ素樹脂による表面加工がなされた焼型であっても、焼型表面に離型油組成物を均一に塗布しやすくなり、焼き上がった生地の剥がれを良好にすることができる。 As the heating plate to which the release oil composition of the present invention is applied, baking or cooking of foods can be performed by directly contacting the heating plate, such as baking tools, top plates, frying pans, waffles and dorayaki. Although what is necessary is just to be performed, it is not specifically limited, Among these, ceramic cooking, such as ceramic coating and fluororesin coating, etc. are suitable for the heating cooking appliances by which surface treatment was made with ceramics and fluororesin, especially a baking mold. Although the baking mold with surface treatment with ceramics and fluororesin is excellent in durability, it has a property of repelling oil, and even if it is applied with release oil, the dough often does not peel off well. This release oil composition makes it easy to evenly apply the release oil composition to the surface of the baking mold, even if it is a baking mold that has been surface-treated with ceramics or fluororesin. Can be improved.
以下に実施例を挙げて、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.
［試験例１］
下記表１の配合で常法に従ってスポンジケーキの生地を作り、セラミックスで表面加工した焼型（以下「セラミック型」とする）を用いて、生地を焼き上げ、スポンジケーキを製造した。
[Test Example 1]
Sponge cake dough was prepared according to a conventional method with the composition shown in Table 1 below, and the dough was baked using a baking mold (hereinafter referred to as “ceramic mold”) surface-treated with ceramics to produce a sponge cake.
その際に、下記表２、３に示す離型油を焼型の表面に塗布し、生地の焼き上げ後の剥がれ易さを比較した。型離れの評価は、生地２０個中で完全に型離れした割合として、９５％以上○、８０〜９５％未満△、８０％未満×とした。 At that time, release oils shown in Tables 2 and 3 below were applied to the surface of the baking mold, and the ease of peeling after baking the dough was compared. The evaluation of mold release was 95% or more, 80 to less than 95% Δ, and less than 80% × as a ratio of complete mold release in 20 fabrics.
その結果を表２、３に示す。表２、３中、「PO-5S」は、ヘキサグリセリンオレイン酸ペンタエステル（阪本薬品製）であり、「TS-3S」はテトラグリセリンステアリン酸トリエステル（阪本薬品製）であり、「CRS-75」は、ポリグリセリン縮合リシノレイン酸エステル（阪本薬品）である。 The results are shown in Tables 2 and 3. In Tables 2 and 3, “PO-5S” is hexaglycerin oleic acid pentaester (manufactured by Sakamoto Yakuhin), “TS-3S” is tetraglycerin stearic acid triester (manufactured by Sakamoto Yakuhin), “CRS- “75” is polyglycerin condensed ricinoleic acid ester (Sakamoto Yakuhin).
表２，３に示すように、ポリグリセリン縮合リシノレイン酸エステルと、カルナバワックス、ライスワックス、又は蜜蝋と、微粒二酸化ケイ素とを含有する実施例１〜１０は、いずれも型離れが良好であった。ただし、二酸化ケイ素を４質量％含有する実施例１０は、生地のベタツキが感じられた。 As shown in Tables 2 and 3, Examples 1 to 10 containing polyglycerin-condensed ricinoleate, carnauba wax, rice wax or beeswax, and fine silicon dioxide all had good mold release. . However, in Example 10 containing 4% by mass of silicon dioxide, the stickiness of the fabric was felt.
一方、微粒二酸化ケイ素を含有しない比較例１では、型離れが悪くなり、ワックスを含有しない比較例２、６では、型離れが悪くなり、ポリグリセリン縮合リシノレイン酸エステルを含有しない比較例３〜５では、型離れが悪くなることがわかる。 On the other hand, in Comparative Example 1 not containing fine silicon dioxide, mold release was poor, and in Comparative Examples 2 and 6 not containing wax, mold release was poor and Comparative Examples 3 to 5 not containing polyglycerol condensed ricinoleic acid ester. Then, it turns out that mold separation becomes worse.
［試験例２］
試験例１の表１の配合で常法に従ってスポンジケーキの生地を作り、フッ素樹脂（テフロン、商品名）で表面加工した焼型（以下「テフロン型」とする）を用いて、生地を焼き上げ、スポンジケーキを製造した。
[Test Example 2]
Sponge cake dough was prepared according to a conventional method with the composition shown in Table 1 of Test Example 1, and the dough was baked using a baking mold (hereinafter referred to as “Teflon type”) surface-treated with a fluororesin (Teflon, product name). A sponge cake was produced.
その際に、下記表４に示す離型油を焼型の表面に塗布し、試験例１と同様にして、生地の焼き上げ後の剥がれ易さを比較した。
その結果を表４に示す。表４中、「CRS-75」は、ポリグリセリン縮合リシノレイン酸エステル（阪本薬品）である。
At that time, the release oil shown in Table 4 below was applied to the surface of the baking mold, and in the same manner as in Test Example 1, the ease of peeling after baking of the dough was compared.
The results are shown in Table 4. In Table 4, “CRS-75” is polyglycerin condensed ricinoleic acid ester (Sakamoto Yakuhin).
表４に示すように、ポリグリセリン縮合リシノレイン酸エステルと、カルナバワックスと、微粒二酸化ケイ素とを含有する実施例１１〜１４は、いずれも型離れが良好であった。ただし、微粒二酸化ケイ素を４質量％含有する実施例１３は、生地のベタツキが感じられた。 As shown in Table 4, all of Examples 11 to 14 containing polyglycerin condensed ricinoleic acid ester, carnauba wax, and fine silicon dioxide had good mold release. However, in Example 13 containing 4% by mass of fine silicon dioxide, the stickiness of the fabric was felt.
一方、微粒二酸化ケイ素を含有しない比較例７、ワックスを含有しない比較例８では、型離れが悪くなることがわかる。 On the other hand, in Comparative Example 7 not containing fine silicon dioxide and Comparative Example 8 not containing wax, it can be seen that mold release is worse.
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