JP2022166862A - Mold release oil - Google Patents

Abstract

To provide a mold release oil that restricts scorching and sticking of heat-cooked foods during heat-cooking, an inhibitor of scorching and sticking that contains the mold release oil as an effective ingredient and, further, a production method of heat-cooked foods including a process of using the mold release oil in the heat-cooking.SOLUTION: A mold release oil contains edible fats and oils, enzyme-decomposed lecithin and one or two kinds of emulsifiers selected from polyglyceryl condensed ricinoleic ester and emulsifier A. The emulsifier A consists of one or two or more kinds selected from polyglyceryl fatty acid ester, sucrose fatty acid ester, organic acid monoglyceride and sorbitan fatty acid ester. The content of the enzyme-decomposed lecithin as phosphatide is 0.01 mass% or more and 4.5 mass% or less. The content of the emulsifier is 0.1 pt.mass or more and 2 pts.mass or less based on 1 pts.mass of phosphatide in the enzyme-decomposed lecithin.SELECTED DRAWING: None

Description

The present invention relates to a release oil, a method for suppressing scorching of heat-cooked food, an agent for suppressing scorching of food, and a method for producing food.

BACKGROUND ART Conventionally, in the food processing industry, release oils are used for the purpose of preventing adhesion between baked food materials and cooking utensils, baking molds, baking sheets, etc. during cooking.

As the release oil, lecithin has been generally used from the viewpoint of economic efficiency and effectiveness in order to obtain release properties of foods. However, the release oil using lecithin is prone to browning due to heating, and has the problem of impairing the flavor and appearance of the cooked product.

Patent Document 1 describes a release oil for baking bread containing non-enzymatic crude lecithin and polyglycerol fatty acid ester (Table 1). In addition, it is described that the acetone-insoluble matter content of lecithin is preferably 60 to 65% by weight (page 2, lines 7 and 8 from the top of the right column). However, the release oil for baking bread does not need to suppress browning because it imparts an appropriate baking color, and by using enzymatically decomposed lecithin, it has an excellent mold release effect and little browning. There is no disclosure or suggestion that a release oil is obtained.

Patent Document 2 describes a release oil characterized by being an oil-fat composition containing an enzyme-treated lecithin, a lecithin other than the enzyme-treated lecithin, and a glycerin unsaturated fatty acid ester. Paragraph 0035 It is disclosed that there is no effect when a diglycerin unsaturated fatty acid ester is added to release oil 7 in Table 1 (paragraph 0041 Table 2 Comparative Example). In this case, the phospholipid content of the enzyme-treated lecithin used was analyzed and found to be 38.2% by mass, which is 2.6 parts by mass per 1 part by mass of the phospholipid in the enzyme-decomposed lecithin.

Japanese Patent Laid-Open No. 61-111654 JP 2012-249621

Therefore, in the present invention, it is an object to provide a release oil that is excellent in releasing effect and causes less browning, a method for suppressing scorching of food cooked with heat, an inhibitor for scorching of food cooked with heat, and a method for producing food cooked with heat. do.

Means for Solving the Problems As a result of intensive studies, the present inventors have found that heat-cooked foods have excellent releasability by containing a specific lecithin and a specific emulsifier, and have completed the present invention.

That is, the present invention is a release oil containing edible fats and oils, enzymatically degraded lecithin, and one or two emulsifiers selected from polyglycerol condensed ricinoleic acid esters and emulsifier A,
Emulsifier A is one or more selected from polyglycerin fatty acid esters, sucrose fatty acid esters, organic acid monoglycerides and sorbitan fatty acid esters,
The content of the enzymatically degraded lecithin is 0.01% by mass or more and 4.5% by mass or less as phospholipid,
The content of the emulsifier is 0.1 parts by mass or more and 2 parts by mass or less with respect to 1 part by mass of the phospholipid in the enzyme-decomposed lecithin.

Furthermore, it is preferable that the content of the emulsifier is 0.05% by mass or more and 3% by mass or less.

Furthermore, the HLB of the emulsifier A is preferably 1.0 or more and 8.0 or less.

Furthermore, the phosphatidic acid content relative to the phospholipid in the enzymatically decomposed lecithin is preferably 50% by mass or more and 100% by mass or less.

Furthermore, it is preferable that the fatty acid of the emulsifier A is an unsaturated fatty acid.

Further, the release oil is preferably one or two selected from those for processed cooked rice and those for processed meat foods.

Furthermore, it is preferable that the processed meat food is a food containing minced meat.

Further, the food containing minced meat is preferably one selected from hamburgers, meatballs, meatballs, meatloaf, and stir-fried minced meat.

Moreover, it is a sticking suppression method using the said release oil for cooking with heat of foodstuffs.

Further, it is an anti-sticking agent for food containing the release oil as an active ingredient.

Moreover, it is a manufacturing method of foodstuffs including the process of using the said release oil for heat cooking.

Furthermore, the food is preferably one selected from processed cooked rice and processed meat food.

According to the present invention, a release oil capable of suppressing scorching during cooking of food, a method for suppressing scorching during cooking of food, a scorching inhibitor containing the release oil as an active ingredient, and heating the release oil. It is possible to provide a method for producing a food product including a step of using it for cooking.

The release oil of the present invention includes edible oils and fats. The raw fats and oils used for the edible fats and oils are not particularly limited. Vegetable oils and fats such as safflower oil, sunflower oil, olive oil, linseed oil and peanut oil; animal oils and fats such as beef tallow, lard, chicken fat, milk fat and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides. In addition, processed oils and fats obtained by subjecting the above vegetable oils, animal oils and synthetic oils to one or more treatments selected from hardening, fractionation and transesterification can be used as raw material oils and fats. One or more of these oils can be selected and used as the edible oils, and the edible oils include soybean oil, rapeseed oil, palm oil, corn oil, sunflower oil, olive oil, cottonseed oil, and rice oil. and safflower oil, more preferably one selected from soybean oil, rapeseed oil and palm oil. The total content of soybean oil, rapeseed oil, palm oil, corn oil, sunflower oil, olive oil, cottonseed oil, rice oil and safflower oil in edible oils and fats is preferably 60% by mass or more and 100% by mass or less. It is more preferably 90% by mass or more and 100% by mass or less, and even more preferably 100% by mass. The term “palm-based fat” as used herein means palm oil and processed palm oil.

Edible oils and fats preferably have a melting point of 10° C. or lower, more preferably 0° C. or lower. In this specification, the melting point means a rising melting point. The slip melting point can be measured according to the Standard Fat Analysis Test Method 2.2.4.2-1996.

The enzymatically decomposed lecithin used in the present invention is obtained by enzymatically decomposing plant lecithin such as soybean lecithin or egg yolk lecithin with an enzyme such as phospholipase, and is mainly composed of phosphatidic acid and lysolecithin, and is liquid or paste. It can be used in any form such as solid or powder, but liquid form is preferred.

Further, the enzymatically degraded lecithin preferably contains phosphatidic acid as a main component. The phosphatidic acid content relative to the phospholipid in the enzymatically degraded lecithin is 50% by mass or more and 100% by mass or less, preferably 70% by mass or more and 100% by mass or less, more preferably 90% by mass or more and 100% by mass or less. more preferably 95% by mass or more and 100% by mass or less, and still more preferably 100% by mass.

Also, the phosphatidylethanolamine content of the enzymatically decomposed lecithin relative to the phospholipid is preferably 5% by mass or less.

The acetone-insoluble matter content of the enzymatically degraded lecithin is preferably 58% by mass or less, more preferably 55% by mass or less, and even more preferably 50% by mass or less. Although the lower limit is not particularly limited, it is, for example, 5% by mass or more, preferably 10% by mass or more. Also, the phospholipid content of lecithin is almost the same as the acetone-insoluble matter content.

The release oil of the present invention contains one or more emulsifiers selected from polyglycerin condensed ricinoleic acid esters and emulsifier A, and the emulsifier A is polyglycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglyceride. and sorbitan fatty acid esters, preferably one or two selected from polyglycerin fatty acid esters and sorbitan fatty acid esters, more preferably polyglycerin fatty acid esters.

The polyglycerin fatty acid ester preferably has an average degree of polymerization of glycerin of 2 or more and 20 or less, more preferably 2 or more and 16 or less, further preferably 6 or more and 12 or less, and 8 or more and 12 or less. is even more preferred.

The polyglycerin condensed ricinoleic acid ester preferably has an average degree of polymerization of glycerin of 4 or more and 10 or less, more preferably 4 or more and 8 or less, and even more preferably 4 or more and 7 or less. HLB is preferably 0 or more and 3 or less, more preferably 0 or more and 2 or less, and even more preferably 0 or more and 1.5 or less.

The release oil of the present invention contains 0.01% by mass or more and 4.5% by mass or less of enzymatically degraded lecithin as phospholipid, preferably 0.05% by mass or more and 3% by mass or less, and 0.1% by mass or less. It is more preferable to contain 0.1% to 1.5% by mass, more preferably 0.1% to 1.0% by mass, and more preferably 0.1% to 1.0% by mass. More preferably, it is contained in an amount of 0.1% by mass or more and 0.8% by mass or less, and particularly preferably 0.1% by mass or more and 0.6% by mass or less. By setting it to the predetermined range, a release oil with excellent release properties and little coloration can be obtained.

In the release oil of the present invention, the content of the emulsifier is 0.1 parts by mass or more and 2 parts by mass or less, preferably 0.1 parts by mass or more and 1.2 parts by mass or less per 1 part by mass of the phospholipid of the enzyme-decomposed lecithin. 8 parts by mass or less, more preferably 0.2 parts by mass or more and 1.8 parts by mass or less, still more preferably 0.2 parts by mass or more and 1.5 parts by mass or less, and even more preferably 0.2 parts by mass It is from 0.2 parts by mass to 1.1 parts by mass, and preferably from 0.2 parts by mass to 1.1 parts by mass.

In addition, the ratio of the content of enzymatically decomposed lecithin to the total content of enzymatically decomposed lecithin, polyglycerin condensed ricinoleic acid ester, and emulsifier A in the release oil of the present invention is 60% by mass or more and 90% by mass or less. is preferably 62% by mass or more and 90% by mass or less.

The release oil of the present invention contains the emulsifier in an amount of 0.05% by mass or more and 3% by mass or less, preferably 0.1% by mass or more and 2% by mass or less, more preferably 0.1% by mass or more and 1. The content is 5 mass % or less, more preferably 0.1 mass % or more and 1 mass % or less, and even more preferably 0.1 mass % or more and 0.8 mass % or less.

The HLB of the emulsifier A used in the release oil of the present invention is 1.0 or more and 8.0 or less, preferably 2.0 or more and 7.5 or less, more preferably 3.0 or more and 7.0 or less. .1 or more and 6.0 or less are even more preferable.

The fatty acid of the emulsifier A is an unsaturated fatty acid, preferably one or more selected from oleic acid, behenic acid and erucic acid, more preferably oleic acid.

The release oil of the present invention may contain, in addition to edible fats and oils, enzymatically degraded lecithin, and emulsifiers, components that are usually blended in edible fat and oil compositions, as long as the effects of the present invention are not impaired. For example, antioxidants such as tocopherol, ascorbyl palmitate, rosemary extract, tea extract, and licorice extract; metal chelating agents such as citric acid and malic acid; vitamins such as vitamin A and vitamin D; etc.

The food of the present invention is not particularly limited, but examples thereof include processed meat food, processed rice, noodles, and other foods that are subjected to heat cooking.

Examples of processed meat foods include meat-containing foods such as grilled meat, yakitori, grilled fish, double-cooked meat, hamburger steak, meatballs, meatballs, meatloaf, and minced meat stir-fry. , more preferably hamburger steak, meatballs, or meatballs, and still more preferably hamburger steak.

Examples of the minced meat stir-fry include mapo tofu, eggplant and minced meat stir-fry, gapao rice, and meat sauce.

The meat raw material used in the processed meat food of the present invention is not particularly limited, and includes livestock meat such as beef, pork, and sheep, poultry meat such as chicken, duck, and domestic duck, and fish meat. One or two or more selected from cattle, pigs and chickens, more preferably one or two selected from cattle and pigs. If a specific minced meat raw material is used, it is likely to burn, and the effect of the present invention can be obtained remarkably.

The processed meat foods include ingredients such as vegetable proteins other than meat, seasonings, spices, flavors, preservatives, acidulants, thickeners, gelling agents, antioxidants, etc., onions, carrots, green peppers, and cabbage. Vegetables such as

Processed rice includes fried rice, pilaf, mixed rice, dry curry, buckwheat rice, and the like, preferably fried rice and dry curry, more preferably fried rice.

Noodles include yakisoba, yakiudon, rice vermicelli, pasta and the like, preferably yakisoba and yakiudon, more preferably yakisoba.

Moreover, the method for producing the food of the present invention preferably includes a step of using the release oil during cooking, and preferably includes a step of baking the food with a frying pan, iron plate, or the like.

Examples of the present invention will be described below, but the present invention is not limited to these.

Raw materials for the release oil are as follows.
Refined rapeseed oil (manufactured by J-Oil Mills Co., Ltd., rising melting point of 0°C or less)
Enzyme-decomposed lecithin (Benecoat BMI-40L, phospholipid content 41.6% by mass, phosphatidic acid content 41.6% by mass, phosphatidylethanolamine content 0% by mass, manufactured by Kao Corporation)
Crude lecithin (lecithin CL, phospholipid content 62% by mass, phosphatidic acid content 9.9% by mass, phosphatidylethanolamine content 18.3%, manufactured by J-Oil Mills Co., Ltd.)
Polyglycerin fatty acid ester 1 (Q-175S, HLB 4.5, oleic acid, average degree of polymerization 10, manufactured by Taiyo Kagaku Co., Ltd.)
Polyglycerin fatty acid ester 2 (DO-100V, HLB7.4, oleic acid, average degree of polymerization 2, manufactured by Riken Vitamin Co., Ltd.)
Sorbitan fatty acid ester (81S, HLB 5.1, oleic acid, manufactured by Taiyo Kagaku Co., Ltd.)
Polyglycerin condensed ricinoleic acid ester (CRS-75, HLB 1.0, average degree of polymerization 6, manufactured by Sakamoto Pharmaceutical Co., Ltd.)
Organic acid monoglyceride (623M, HLB7, oleic acid, manufactured by Taiyo Kagaku Co., Ltd.)
Sucrose fatty acid ester (ER-290, HLB2, erucic acid, manufactured by Mitsubishi Kagaku Foods Co., Ltd.)

The phospholipid composition and content of lecithin were measured by the following methods.

Each lecithin diluted with chloroform:methanol=2:1 was analyzed under the following conditions.
Instrument: HPLC (manufactured by Thermo SCIENTIFIC)
Detector: Charged particle detector Corona Veo
Mobile phase: A n-hexane: 2-propanol: acetic acid: triethylamine
=814.2:170:15:0.8 (volume ratio)
B 2-propanol: water: acetic acid: triethylamine
=844.2:140:15:0.8 (volume ratio)
Column: LiChrospher 100 Diol(5μm) ID 4.0 x 125mm[merck]
Column temperature: 55°C
Sample temperature: 20°C
Gradient (flow rate = 1ml/min) *Linear gradient (see Table 1)

An appropriate mixture of crude lecithin and enzymatically decomposed lecithin was used as a standard sample, and the phospholipids were quantified at the Japan Food Research Laboratories.

<Test Example 1: Examination of types of lecithin and emulsifier>
Refined rapeseed oil was kept at 60°C, lecithin and each emulsifier were added according to the formulation shown in Table 2, and after being sufficiently dissolved, the mixture was allowed to cool to 25°C to obtain a release oil.

The release properties of the obtained release oil were evaluated according to Evaluation Method 1 below. In addition, coloration was evaluated by Evaluation Method 2 below. Table 2 shows the obtained evaluation results.

<Evaluation method 1: Hamburger releasability evaluation>
A: Method for preparing hamburger steak 250 g of commercially available minced beef and pork, 120 mL of milk, and 46 g of Hamburger Helper (manufactured by House Foods Co., Ltd.) were thoroughly mixed, divided into 50 g portions, and molded.
B: Method for evaluating releasability 1. 2. The mass of a stainless steel frying pan with a diameter of 22 cm was measured. 3. Put 10 g of release oil in a frying pan and heat it with an IH heater until the surface temperature of the center reaches 200°C. 4. 50 g of the shaped hamburger steak was spread so as to evenly cover the surface of the frying pan and heated for 1 minute. 4. The frying pan was turned upside down to remove the hamburger steak and the mass was measured. The difference between the weight measured in 4 above and the weight measured in 1 was taken as the burnt mass.

<Evaluation Method 2: Coloring Evaluation>
A: Heating Method 3 g of the release oil was placed in a 16×125 mm glass test tube and heated in an oil bath heated to 200° C. for 15 minutes.
B: Method for measuring absorbance After heating, the sample was cooled and the absorbance at 520 nm was measured. Refined rapeseed oil was used as a control, diluted with refined rapeseed oil if necessary, and measured. The absorbance at 520 nm was measured before heating, and the difference from the measured value after heating was calculated. A UV-visible spectrophotometer (UV-2450; manufactured by Shimadzu Corporation, 1 cm acrylic cell) was used to measure the absorbance.

As shown in Table 2, in Examples 1-1 to 1-6 in which polyglycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, organic acid monoglyceride, and sucrose fatty acid ester were added to enzymatically degraded lecithin, there was no burning. The mass was small and showed a release effect. In particular, Examples 1-1 to 1-4 exhibited a very small amount of scorched mass and exhibited a high release effect. On the other hand, Comparative Example 1-1 containing crude lecithin and polyglycerin fatty acid ester had a large amount of scorched mass and no release effect was observed.
In addition, when comparing Examples 1-1 to 1-6 with Comparative Example 1-1, the release oils of Examples 1-1 to 1-6 were less colored, especially in Examples 1-1 to 1-5. It was less colored.
Furthermore, Example 1-1 was less colored than Example 1-2.

<Test Example 2: Examination of the amount of lecithin and emulsifier>
Release oils of Examples 2-1 to 2-4 were obtained in the same preparation method as in Test Example 1 except that the blending ratio in Test Example 1 was changed to that shown in Table 3.

The obtained release oil was evaluated for releasability by the evaluation method 1 described above. Table 3 shows the obtained evaluation results.

As shown in Table 3, the release oil contains 0.17% by mass or more and 1.46% by mass or less of enzymatically degraded lecithin as phospholipid, and 0.2% by mass or more and 1.0% by mass or less of polyglycerin fatty acid ester. A releasing effect was observed by containing.

<Test Example 3: Examination of ingredients>
Purified rapeseed oil of 98.3% by mass, enzymatically degraded lecithin of 1.2% by mass, and polyglycerin fatty acid ester 1 of 0.5% by mass were prepared in the same manner as in Test Example 1, and the mixture of Example 3-1 was prepared. A release oil was obtained.

The obtained release oil was evaluated for releasability by Evaluation Method 3 below.

<Evaluation method 3: Evaluation of releasability of sauce rice>
A: Preparation method of sauce rice 6 g of Worcestershire sauce (manufactured by Bulldog Sauce Co., Ltd.) was added to 60 g of rice. 1. The mass of a stainless steel frying pan with a diameter of 22 cm was measured. 3. Put 1.5 g of release oil in a frying pan and heat with an IH heater until the surface temperature of the center reaches 200°C. 4. The sauce rice was spread to evenly cover the surface of the frying pan and heated for 1 minute and 30 seconds. 4. The frying pan was turned upside down to remove the sauce rice, and the mass was measured. The difference between the mass measured in 4 above and the mass measured in 1 above was taken as the mass of burnt

When the release oil of Example 3-1 was used, the mass of the scorched rice was 1.0 g, and adhesion of the sauce rice to the frying pan was hardly observed, indicating a high release effect. The effect was also confirmed in processed rice.

Claims (12)

A release oil containing edible fats and oils, enzymatically degraded lecithin, and one or two emulsifiers selected from polyglycerol condensed ricinoleate and emulsifier A,
Emulsifier A is one or more selected from polyglycerin fatty acid esters, sucrose fatty acid esters, organic acid monoglycerides and sorbitan fatty acid esters,
The content of the enzymatically degraded lecithin is 0.01% by mass or more and 4.5% by mass or less as phospholipid,
The release oil, wherein the content of the emulsifier is 0.1 parts by mass or more and 2 parts by mass or less per 1 part by mass of the phospholipid of the enzymatically degraded lecithin. The release oil according to claim 1, wherein the content of the emulsifier is 0.05% by mass or more and 3% by mass or less. The release oil according to claim 1 or 2, wherein the emulsifier A has an HLB of 1.0 or more and 8.0 or less. 4. The release oil according to claim 1, wherein the enzymatically decomposed lecithin has a phosphatidic acid content of 50% by mass or more and 100% by mass or less relative to the phospholipid. 5. The release oil according to claim 1, wherein the fatty acid of said emulsifier A is an unsaturated fatty acid. The release oil according to any one of claims 1 to 5, wherein the release oil is one or two selected from those for processed cooked rice and those for processed meat foods. 7. The release oil according to claim 6, wherein the processed meat food is a food containing minced meat. 8. The release oil according to claim 7, wherein the food containing minced meat is one selected from hamburgers, meatballs, meatballs, meatloaf, and stir-fried minced meat. A method for suppressing scorching, wherein the release oil according to any one of claims 1 to 8 is used for cooking food. A food scorching inhibitor comprising the release oil according to any one of claims 1 to 8 as an active ingredient. A method for producing food, comprising the step of using the release oil according to any one of claims 1 to 8 for cooking with heat. The production method according to claim 11, wherein the food is one selected from processed cooked rice and processed meat food.