JPH07170910A - Mold-releasing oil - Google Patents

Abstract

PURPOSE:To obtain a mold-release oil excellent in mold release effect, spraying property and stability to oxidation in heating, free from influence on taste of foods and suitable for production of breads, cakes, etc., by blending a polyglycerol middle-chain fatty acid ester with a specific dispersing agent. CONSTITUTION:This product is obtained by blending (A) 100 pts.wt. of a composition containing a polyglycerol middle-chain fatty acid ester, a middle-chain fatty triglyceride or polyglycerol middle-fatty acid ester with (B) 0.1-10 pts.wt. of a dispersing agent selected from lecithin, a monoglyceride, an organic acid monoglyceride, a sorbitan fatty acid ester, a propylene glycol fatty acid ester, a saccharide fatty acid ester and a polyglycerol fatty acid. Furthermore, as the polyglycerol constituting the ester of the component A, a diglycerol, etc., is preferably used and as the middle-chain fatty acid, caprylic acid, etc., is preferably used. Further, as the component B, concretely, e.g. soybean lecithin or a caprylic acid monoglyceride can be used.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a release oil, and more particularly to a release oil for facilitating release from an iron plate, a mold or the like in the production of confectioneries, breads and prepared foods.

[0002]

2. Description of the Related Art Conventionally, various releasing oils have been used in order to prevent the dough from sticking to an iron plate, a mold, etc. during baking of confectionery, bread making and prepared foods. The release oils used for this purpose are usually edible oils and fats, and the effect thereof is enhanced by adding lecithin or an emulsifier. In many cases, such release oils are effective. However, in recent years, confectionery, bread, and prepared foods have become higher in quality, and many relatively easily burnt foods containing a large amount of eggs, sugars and the like are present, and conventional release oils are not sufficiently satisfactory.

[0003]

Conventional mold release oils are usually
It is composed by adding additives such as lecithin that has a releasing effect to edible oils and fats, but edible oils and fats contain large amounts of unsaturated fatty acids in their constituent fatty acids, and oxidation stability is poor and foods are baked at high temperatures. Occasionally, oxidative polymerization occurs, and it is attached to the mold, iron plate, etc. together with eggs and sugar, and also causes the flavor of the product to be impaired. To solve these problems, Japanese Patent Fair 1-1
8701 and Japanese Patent Application Laid-Open No. 61-166359 describe a releasing oil obtained by transesterifying a mixed fat and oil of edible fat and medium chain fatty acid triglyceride. However, these are not sufficient in terms of oxidative stability, since a large amount of unsaturated fatty acids still exist in the release oil. Further, when a hydrogenated oil having a low unsaturated fatty acid content is used, it is good in terms of oxidative stability, but the cloud point rises and there is a problem when used in a spray. In addition, medium-chain fatty acid triglyceride is very excellent in thermal stability and sprayability, but when used as a release oil during firing, it causes smoke and is difficult to use, and the release effect does not continue because it volatilizes by heating. There is a problem.

[0004]

[Means for Solving the Problems] In view of the above-mentioned drawbacks, the inventors of the present invention have conducted extensive studies and found that an ester of polyglycerin and a specific fatty acid blended with a specific dispersant has excellent performance. They have found the present invention and completed the present invention. That is, the present invention relates to 100 parts by weight of a composition containing polyglycerin medium chain fatty acid ester and medium chain fatty acid triglyceride, or polyglycerin medium chain fatty acid ester, lecithin, monoglyceride, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol. It is a release oil containing 0.1 to 10 parts by weight of one or more dispersants selected from fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters. The polyglycerin of the polyglycerin medium-chain fatty acid ester used in the present invention has a degree of polymerization of 2 to 10 and is, for example, diglycerin, triglycerin, tetraglycerin, hexaglycerin, decaglycerin,
Diglycerin and triglycerin are preferred. Further, the smaller the glycerin content in the composition of the polyglycerin medium chain fatty acid ester used in the present invention, the better, but 20% or less can be put to practical use. Polyglycerin having a glycerin content of 5% or less is more preferable because it emits less smoke.

The medium chain fatty acid of the present invention is a straight chain saturated fatty acid having 6 to 14 carbon atoms, and examples thereof include caproic acid, heptyl acid, caprylic acid, nonyl acid, capric acid, undecanoic acid, lauric acid, myristic acid and the like. Of these, caprylic acid, capric acid, lauric acid, and mixed fatty acids thereof are preferable. These medium chain fatty acids are usually obtained by hydrolyzing and refining coconut oil or palm kernel oil or using hydrogenated products thereof as raw materials. Depending on the degree of purification, these may be used although they may contain a small amount of oleic acid, palmitic acid, and stearic acid. Further, these fatty acids may be used alone or in combination of two or more as a raw material. The polyglycerin medium-chain fatty acid ester used in the present invention can be obtained by esterifying the above-mentioned polyglycerin and medium-chain fatty acid by a conventional method, but after the esterification reaction, purification such as deoxidation, decatalysis, decolorization and deodorization is performed. good. Further, the hydroxyl value of the ester is preferably 20 or less, and when the hydroxyl value is more than 20, the effect of preventing adhesion as a release oil is lowered, the cloud point is raised and the flavor is lowered.

The dispersant used in the present invention is soybean lecithin,
Egg yolk lecithin, lecithin such as rapeseed lecithin, caprylic acid monoglyceride, capric acid monoglyceride, lauric acid monoglyceride, myristic acid monoglyceride, palmitic acid monoglyceride, stearic acid monoglyceride, behenic acid monoglyceride, oleic acid monoglyceride, elaidic acid monoglyceride,
Monoglycerides such as ricinoleic acid monoglyceride and condensed ricinoleic acid monoglyceride, or mixtures of these monoglycerides, or organic acid monoglycerides, which are esters of these monoglycerides with organic acids such as acetic acid, citric acid, succinic acid, malic acid, tartaric acid, sorbitan caprylic acid. Ester, capric acid sorbitan ester, lauric acid sorbitan ester, myristic acid sorbitan ester, palmitic acid sorbitan ester, stearic acid sorbitan ester, behenic acid sorbitan ester, oleic acid sorbitan ester, elaidic acid sorbitan ester, ricinoleic acid sorbitan ester, condensed ricinoleic acid Sorbitan fatty acid ester such as sorbitan ester, propylene glycol caprylate ester, Propylene glycol propylene ester, lauric acid propylene glycol ester, myristic acid propylene glycol ester, palmitic acid propylene glycol ester, stearic acid propylene glycol ester, behenic acid propylene glycol ester, oleic acid propylene glycol ester, elaidic acid propylene glycol ester, ricinoleic acid Propylene glycol ester, propylene glycol fatty acid ester such as condensed ricinoleic acid propylene glycol ester, caprylic acid sucrose ester,
Capric acid sucrose ester, lauric acid sucrose ester, myristic acid sucrose ester, palmitic acid sucrose ester, stearic acid sucrose ester, behenic acid sucrose ester, oleic acid sucrose ester, elaidic acid sucrose ester, ricinoleic acid Sucrose ester, sucrose fatty acid ester such as condensed ricinoleic acid sucrose ester, caprylic acid diglycerin ester, capric acid diglycerin ester, lauric acid diglycerin ester,
Myristic acid diglycerin ester, palmitic acid diglycerin ester, stearic acid diglycerin ester, behenic acid diglycerin ester, oleic acid diglycerin ester, elaidic acid diglycerin ester,
Ricinoleic acid diglycerin ester, condensed ricinoleic acid diglycerin ester, caprylic acid triglycerin ester, capric acid triglycerin ester, lauric acid triglycerin ester, myristic acid triglycerin ester, palmitic acid triglycerin ester, stearic acid triglycerin ester, behen Acid triglycerin ester, oleic acid triglycerin ester, elaidic acid triglycerin ester, ricinoleic acid triglycerin ester, condensed ricinoleic acid triglycerin ester, caprylic acid tetraglycerin ester, capric acid tetraglycerin ester, lauric acid tetraglycerin ester, myristic acid Tetraglycerin ester, palmitic acid tetraglycerin ester, stearic acid tetraglyceride Phosphorus ester, behenic acid tetraglycerin ester, oleic acid tetraglycerin ester, elaidic acid tetraglycerin ester, ricinoleic acid tetraglycerin ester, condensed ricinoleic acid tetraglycerin ester, caprylic acid hexaglycerin ester, capric acid hexaglycerin ester, lauric acid hexaglycerin ester Ester, myristic acid hexaglycerin ester, palmitic acid hexaglycerin ester, stearic acid hexaglycerin ester, behenic acid hexaglycerin ester, oleic acid hexaglycerin ester, elaidic acid hexaglycerin ester, ricinoleic acid hexaglycerin ester, condensed ricinoleic acid hexaglycerin ester , Caprylic acid decaglycerin ester, capric acid decagli Phosphorus ester, lauric acid decaglycerin ester, myristic acid decaglycerin ester, palmitic acid decaglycerin ester, stearic acid decaglycerin ester, behenic acid decaglycerin ester, oleic acid decaglycerin ester, elaidic acid decaglycerin ester, ricinoleic acid decaglycerin ester , And one or more selected from polyglycerin fatty acid esters such as condensed ricinoleic acid decaglycerin ester and the like, but not particularly limited, preferably a lipophilic ester having an HLB of 10 or less, and these dispersants are separated. It has the effect of lowering the surface tension of the mold oil and fitting it to the surface of the iron plate and mold.
The blending amount of the dispersant is polyglycerin medium chain fatty acid ester 1
It is 0.1 to 10 parts by weight in 00 parts by weight, and the compounding amount is 0.
If it is less than 1 part by weight, the effect is not sufficiently exhibited, and if it exceeds 10 parts by weight, the flavor is deteriorated and the compatibility with the ester is deteriorated. The release oil of the present invention is prepared by adding a dispersant to the polyglycerin medium chain fatty acid ester and stirring uniformly, or when a solid dispersant is used at room temperature, it is heated at a temperature of about 60 to 80 ° C. Then, after being dissolved, the fluidity can be maintained by rapidly cooling to 10 to 30 ° C. and kneading.

[0007]

[Table 1]

[0008]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto. Example According to the formulation shown in Table 1, polyglycerin medium chain fatty acid ester was heated to 80 ° C., a dispersant was added, and the mixture was mixed until uniform to produce a release oil. Performance test is the opening 50
1.0 g of each type of release oil is spray-applied to a boat-shaped baking mold having a size of mm × 130 mm and a depth of 45 mm, and 100 parts of flour, 120 parts of whole egg, 100 parts of egg white, 120 of sugar are applied.
Part, 15 parts of cone oil are put in a whipper, and the cake dough having a dough specific gravity of 0.5 is whipped for 5 minutes and poured into a baking mold. After baking for 1 minute, the release property from the baking mold was observed.

Comparative Example A release oil was produced in the same manner as in Examples according to the formulation shown in Table 1, and the same test was conducted. The results are shown in Table 1.

[0010]

As is clear from the results shown in Table 1, the release oil of the present invention has an excellent releasing effect and a good spraying property.
It has excellent oxidative stability when heated and has no effect on the flavor of food, making it an excellent release oil.

Claims (3)

[Claims] 1. Lecithin, monoglyceride, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol-in 100 parts by weight of a composition containing polyglycerin medium chain fatty acid ester and medium chain fatty acid triglyceride, or polyglycerin medium chain fatty acid ester. A release oil comprising 0.1 to 10 parts by weight of one or more dispersants selected from among fatty acid esters, sucrose fatty acid esters and polyglycerin fatty acid esters. 2. The release oil according to claim 1, wherein the medium chain fatty acid of polyglycerin medium chain fatty acid ester has 6 to 14 carbon atoms. 3. The release oil according to claim 1, wherein the polyglycerol medium chain fatty acid ester has a hydroxyl value of 20 or less and the polyglycerin has a degree of polymerization of 2 to 10.