JPH082243B2 - Release oil for food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a release oil for food such as confectionery, bread making, and prepared food.

[Conventional technology]

Conventionally, various types of release oils for confectionery, bread making, and prepared foods are commercially available. They are solid, semi-solid or liquid according to shape, and edible fats and oils with food emulsifier or wax according to composition (Japanese Patent Publication No. Sho 51-1693).
5), those to which powder solid substances such as protein, gum and starch are added (Japanese Patent Publication No. 48-32345, Japanese Patent Publication No. 45-29418), and eralsion type (Japanese Patent Publication No. 60-12, Japanese Patent Publication No. 46-40182). It It is generally said that a mold release oil containing a solid, semi-solid or powdered solid substance has a good mold releasability. However, the release oil added with the powder solid substance causes a large amount of burns and deposits on the top plate, which mixes with the product and significantly reduces the commercial value. . The emulsion type has not been popularized because of problems in long-term stability and spoilage of the emulsion.

The liquid type is widely used because it is relatively inferior in releasability but can be easily applied to the top plate by using a simple nozzle spraying method. However, there is still a strong demand for a release oil that is a liquid having good release properties.

[Problems to be Solved by the Invention]

Foods are composed of complex multi-component systems. Especially, foods containing a lot of proteins and sugars have a poor mold release property, and dough adheres to the surface of the top plate, resulting in product loss and mold stains.
On the other hand, recently, there is a tendency to attach importance to not only the release of the product but also the finished appearance such as burned color and burnt skin. An object of the present invention is to provide a liquid mold release oil which is excellent in mold release property and imparts a favorable burn color and burnt skin to a product, and which can be sprayed with a nozzle.

[Means for solving problems]

As a result of intensive studies conducted by the present inventors to achieve the above object, the edible liquid oil contains 70% or more of at least one constituent fatty acid selected from lauric acid, myristic acid, and palmitic acid. It has been found that a mixture of propylene glycol mono- and / or di-fatty acid ester (hereinafter abbreviated as PGE) is excellent in mold release performance, burn color and burned skin.

The edible liquid oil used in the present invention includes soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, rice oil, peanut oil, olive oil, sesame oil, coconut oil, palm oil, medium chain triglyceride ( MC
T) or the like alone or a mixture of these or a part of hydrogenated or hardened fractional oil may be used as long as it is in a transparent state at room temperature. Therefore, even animal oil can be used if this condition is satisfied. PGE used in the present invention can be obtained by esterification reaction of lauric acid, myristic acid, palmitic acid alone or a mixture thereof with propylene glycol.

PGE originally lowers the interfacial tension of the release oil and has the function of forming an oil film on the surface of the top plate during spraying.

Examining the relationship between the constituent fatty acid chain length of propylene glycol monoester and the interfacial tension, the shorter the constituent fatty acid chain length, the greater the interfacial tension lowering ability of the release oil, and on the other hand, the greater the releasability. It was confirmed by the present inventor that the releasability and interfacial tension lowering ability are substantially correlated.
However, if the constituent fatty acid of PGE is shorter than that of lauric acid, the smoke point as a release oil is lowered and the permissible range of flavor is exceeded. When the proportion of fatty acids having a longer chain than palmitic acid is 30% or more, the releasability is insufficient and it is not suitable because it is separated and separated from the edible liquid oil. Only for the specific PGE of the present invention, if the PGE content is 1 to 10% by weight, preferably 1 to 5% by weight, there is no problem of flavor and crystal precipitation at room temperature.

Appropriate burn color and burned skin are related to releasability. If too much emphasis is placed on releasability, it is difficult to burn, and if releasability is insufficient, uniform burn color and burned skin are obtained. I can't do things.

Therefore, PGE containing lauric acid, myristic acid, and palmitic acid as constituent fatty acids can impart a uniform and appropriate burn color and burned skin to the product, and can significantly increase the commercial value.

It is a known fact that lecithin is used as a releasing oil, and soybean, egg yolk, etc. having different origins, fractionated lecithin, hydrogenated lecithin, and enzymatically decomposed lecithin can also be used. ~ 10% by weight is desirable for flavor.

〔Example〕

The present invention will be described below with reference to examples and comparative examples.
The numbers in the table represent% by weight.

Examples 1 to 4 and Comparative Examples 1 to 3 Mold release oils having the composition shown in Table 1 and Table 2 were prepared, and cake dough was prepared with the following composition.

Flour 100 Mixing Low speed 0′30 ″ Sand sugar 130 High speed 3′00 ″ Whole egg 150 Dough specific gravity 0.40 to 0.45 Foaming agent 8 Water 5 Paking powder 1 Apply release oil to the top plate for lemon cake and fill the dough. rear
Bake at 180 ℃ for 15 minutes. The top plate is reversed and the releasability is evaluated.

[Effects of the Invention] As is clear from the results of Tables 1 and 2, the release oil of the present invention contains 70% of at least one constituent fatty acid selected from lauric acid, myristic acid and palmitic acid. When the above-mentioned PGE was blended, excellent release properties were exhibited, and the burn color and burnt surface of the product were improved. Since it is liquid at room temperature and does not contain powdery solid substance, it can be sprayed with a nozzle and can be easily used for mass production without causing mold contamination.

Claims (2)

[Claims] 1. A edible liquid oil containing 1 to 10 parts by weight of propylene glycol mono- and / or di-fatty acid ester containing 70% or more of at least one constituent fatty acid selected from lauric acid, myristic acid and palmitic acid. Release oil for foods, which is characterized by blending%. 2. Lecithin is added to the release oil according to claim 1 in an amount of 0.1.
A release oil for foods, characterized by containing 5 to 10% by weight.