JPH10248488A - Separate type oil - Google Patents
Separate type oilInfo
- Publication number
- JPH10248488A JPH10248488A JP9079203A JP7920397A JPH10248488A JP H10248488 A JPH10248488 A JP H10248488A JP 9079203 A JP9079203 A JP 9079203A JP 7920397 A JP7920397 A JP 7920397A JP H10248488 A JPH10248488 A JP H10248488A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- lecithin
- weight
- silicon dioxide
- phase method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、離型油に関する。
さらに詳しくは、食品の加熱調理の際、食材と調理器
具、焼型、天板等の付着を防止する離型油に関する。TECHNICAL FIELD The present invention relates to a release oil.
More particularly, the present invention relates to a release oil for preventing food from adhering to a cooking utensil, a baking mold, a top plate, and the like when cooking food.
【０００２】[0002]
【従来の技術】食品加工業界において、従来より、加熱
調理の際、焼成後の食品素材と調理器具、焼型、天板と
の付着を防止する目的で離型油が用いられているが、特
にレシチンが離型性向上に有効であることはよく知られ
ており、食用油脂にレシチンを添加した離型油が一般的
である。しかし、特に焦げやすい食品、例えば、卵焼き
等の卵製品、ｐＨ調整剤を用いた食材を調理する場合
や、ステンレス調理器具を使用した場合などにおいて
は、従来の離型油では十分満足できる効果が得られな
い。2. Description of the Related Art In the food processing industry, a release oil has been used for the purpose of preventing adhesion of a baked food material to a cooking utensil, a baking mold, and a top plate during cooking. In particular, it is well known that lecithin is effective in improving the releasability, and release oils obtained by adding lecithin to edible oils and fats are generally used. However, particularly in the case of foods that are easily burnt, for example, egg products such as fried eggs, when cooking foods using a pH adjuster, and when using stainless steel cooking utensils, the effect that can be sufficiently satisfied with the conventional release oil is used. I can't get it.
【０００３】製菓、製パン用離型油においては、離型性
を向上させるために、さらにワックス、ガム質、あるい
は澱粉などの粉体固形物を添加することが試みられてい
る。澱粉などの有機化合物粉体を配合した離型油は、離
型効果が優れているのが特徴であるが、連続して使用し
た場合、炭化カスが型などに付着して作業に支障を来た
し、さらに、保管中に粉体が分離沈降する等の欠点があ
る。特公平７−１１２４０３号公報には、菓子類、パン
類の製造用に、従来の澱粉配合離型油の欠点を改善した
離型油として、澱粉類、レシチン、シュガ−エステルを
必須成分として、さらに微粒二酸化ケイ素やシリコーン
オイルを添加した離型油が開示されている。[0003] In release oils for confectionery and baking, attempts have been made to further add powdery solids such as wax, gum or starch in order to improve the releasability. A release oil containing an organic compound powder such as starch is characterized by an excellent release effect.However, when used continuously, carbonized scum adheres to the mold and the like, which hinders work. Further, there is a disadvantage that the powder is separated and settled during storage. Japanese Patent Publication No. 7-112403 discloses that, for the production of confectionery and breads, starches, lecithin and sugar esters are used as essential components as release oils which have improved the disadvantages of the conventional starch-containing release oils. Further, a release oil to which fine silicon dioxide or silicone oil is added is disclosed.
【０００４】しかし、澱粉を使用した離型油は、小麦粉
などの粉体からなる生地である菓子類、パン類には問題
ないが、卵焼きや焼きそば、炒飯などの調理に使用した
場合、艶がなくなる、粉っぽくなるなど、外観、食感を
損なうため、これらの調理には不適当であり、この欠点
は、離型油の構成成分に澱粉類を使用する限り付きまと
い、澱粉類使用離型油に二酸化ケイ素を含有させた離型
油でも変わらない。さらに、特公平７−１１２４０３号
で開示されている二酸化ケイ素は、該公報の発明の詳細
な説明の欄の記載から、微粒の二酸化ケイ素（純度の高
いシリカで富士デヴィソン化学扱いのサイロページがあ
る）であり、二酸化ケイ素の製造法（湿式法、気相法）
のうち、いわゆる、湿式法で製造されたものを使用して
いる。湿式法で製造された二酸化ケイ素は、気相法で製
造されたものに比べ、粒子径が大きく、粒度分布が不均
一であり、澱粉類含有の離型油の粘度抑制および均質性
向上に役立つが、澱粉類を構成成分から除いた離型油に
おいては、流動性を保ったまま沈降のない均一な状態を
保つことができない。この事実は、上記発明における二
酸化ケイ素が澱粉含有の離型油の粘度の抑制、および均
質性の向上のみを目的として添加されていることからも
明白である。[0004] However, the release oil using starch is not problematic for confectionery and bread, which are doughs made of powder such as flour, but when used for cooking eggs, fried noodles, fried rice, etc. It is unsuitable for cooking, as it loses appearance and texture, such as disappearing and becoming powdery.This disadvantage is as long as starch is used as a component of the release oil. The release oil containing silicon dioxide in the oil does not change. Further, the silicon dioxide disclosed in Japanese Patent Publication No. 7-112403 is described in detail in the detailed description of the invention in the publication. ) And the method for producing silicon dioxide (wet method, gas phase method)
Among them, those manufactured by a so-called wet method are used. Silicon dioxide produced by the wet method has a larger particle size and non-uniform particle size distribution than those produced by the gas phase method, and helps to suppress the viscosity and improve the homogeneity of the release oil containing starch. However, in a release oil from which starches are removed from the constituent components, a uniform state without sedimentation cannot be maintained while maintaining fluidity. This fact is apparent from the fact that silicon dioxide in the above invention is added only for the purpose of suppressing the viscosity of the release oil containing starch and improving the homogeneity.
【０００５】[0005]
【発明が解決しようとする課題】本発明は、澱粉を配合
することなく、卵焼きや焼きそば、炒飯などの調理のよ
うな焦げつきやすい条件においても十分な離型性を有
し、かつ、保存安定性および作業性の良好な離型油を提
供することを目的とする。DISCLOSURE OF THE INVENTION The present invention has sufficient mold releasability and storage stability even under conditions that are easy to burn, such as fried rice, fried rice and fried rice, without blending starch. It is another object of the present invention to provide a release oil having good workability.
【０００６】[0006]
【課題を解決するための手段】本発明者らは、上記課題
を解決するために鋭意検討を重ねた結果、食用油脂にレ
シチン、二酸化ケイ素を配合することによって、澱粉な
どの有機化合物の粉体を配合することなく極めて高い離
型性を持つ離型油が得られ、さらに、二酸化ケイ素とし
て、気相法によって製造された乾式二酸化ケイ素を使用
することによって、流動性を保ったまま沈降のない均一
な状態の離型油が得られるとの知見を得て、本発明を完
成するに至った。Means for Solving the Problems The inventors of the present invention have made intensive studies to solve the above-mentioned problems, and as a result, by adding lecithin and silicon dioxide to edible oils and fats, powders of organic compounds such as starch have been obtained. A release oil having an extremely high release property can be obtained without blending, and further, by using dry silicon dioxide produced by a gas phase method as silicon dioxide, there is no sedimentation while maintaining fluidity. The inventors have found that a uniform release oil can be obtained, and have completed the present invention.
【０００７】すなわち、本発明は、食用油脂、レシチ
ン、およ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である。本発明に
おいて用いる気相法によって製造された二酸化ケイ素と
は、主に四塩化ケイ素の酸水素焔中での高温加水分解に
より、以下のような反応で得られる。ＳｉＣｌ4 ＋２Ｈ
2 ＋Ｏ2 → ＳｉＯ2 ＋４ＨＣｌ気相法による乾式二酸
化ケイ素には、日本アエロジル（株）製アエロジル、
（株）トクヤマ製レオロシールなどがある。気相法によ
る二酸化ケイ素は、他の製法による二酸化ケイ素と異な
り、１０００℃以上の高温で生成されるため、製造直後
は無水であり、さらに、他の製法による二酸化ケイ素と
比較して粒子径が小さく、非常に均一な粒度分布を持つ
という特徴がある。[0007] That is, the present invention is a release oil characterized by containing an edible oil and fat, lecithin, and fine silicon dioxide produced by a gas phase method. The silicon dioxide produced by the gas phase method used in the present invention is obtained by the following reaction mainly by high-temperature hydrolysis of silicon tetrachloride in an oxyhydrogen flame. SiCl 4 + 2H
2 + O 2 → SiO 2 + 4HCl Dry silicon dioxide by vapor phase method includes Aerosil manufactured by Nippon Aerosil Co., Ltd.
Leokuseal manufactured by Tokuyama Corporation. Silicon dioxide produced by the vapor phase method is different from silicon dioxide produced by other production methods and is produced at a high temperature of 1000 ° C. or higher, so it is anhydrous immediately after production, and further has a particle diameter compared to silicon dioxide produced by other production methods. It is small and has a very uniform particle size distribution.
【０００８】本発明において、気相法による乾式二酸化
ケイ素の一次粒子の平均径は、０．０４μｍ以下である
のが好ましく、０．０２μｍ以下であることがさらに好
ましい。平均粒子径が０．０４μｍを超えると、油脂に
対する十分な分散性が得られない。本発明において、気
相法によって製造される乾式二酸化ケイ素は必須成分で
あるが、その他の製法による二酸化ケイ素を混合して用
いてもよい。その他の製法による二酸化ケイ素とは、湿
式法などの製法による二酸化ケイ素や、シリカゲル微粉
末化したものなどで、食品添加物である微流二酸化ケイ
素などもよい。二酸化ケイ素の平均粒子径は、１０μｍ
以下であるのが好ましく、５μｍ以下であることがさら
に好ましい。粒子径が１０μｍを超えると、油脂に対す
る分散性が劣る。二酸化ケイ素含有量は９９．０重量％
以上のものが好ましい。In the present invention, the average diameter of primary particles of dry silicon dioxide obtained by a gas phase method is preferably 0.04 μm or less, more preferably 0.02 μm or less. If the average particle size exceeds 0.04 μm, sufficient dispersibility in fats and oils cannot be obtained. In the present invention, dry silicon dioxide produced by a gas phase method is an essential component, but silicon dioxide produced by another production method may be mixed and used. The silicon dioxide produced by another production method is a silicon dioxide produced by a production method such as a wet method, a fine powder of silica gel, or the like. The average particle size of silicon dioxide is 10 μm
It is more preferably not more than 5 μm. If the particle size exceeds 10 μm, dispersibility in fats and oils will be poor. Silicon dioxide content is 99.0% by weight
The above are preferred.
【０００９】本発明において用いるレシチンとは、起源
は大豆、卵黄などの動植物どちらでもよく、また、分画
レシチン、水添レシチン、酵素分解レシチンなども使用
可能である。また、レシチンの形状はペースト状、粉末
状、塊状など様々であるが、いずれのレシチンも使用可
能である。本発明において用いる食用油脂は、食用に適
するものであればどのような油脂でもよく、例えば、常
温で液状の食用油脂として、大豆油、菜種油、コーン
油、綿実油、米油、サフラワー油、ひまわり油など、ま
た、常温で固形状の食用油脂として、パーム油、牛脂、
豚脂、前記の液状油脂を水素添加して得られる硬化油な
どが挙げられる。作業性の点から流動性の良い離型油を
得るためには、常温で液状の油脂が好ましい。The lecithin used in the present invention may be originated from animals and plants such as soybean and egg yolk, and fractionated lecithin, hydrogenated lecithin, enzymatically decomposed lecithin and the like can also be used. The shape of lecithin is various such as paste, powder, and lump, and any lecithin can be used. The edible oils and fats used in the present invention may be any oils and fats as long as they are edible, such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, safflower oil and sunflower as liquid edible oils and fats at room temperature. Oil, etc., as edible oils and fats in solid form at normal temperature, palm oil, tallow,
Examples include lard, hardened oil obtained by hydrogenating the above-mentioned liquid fat and oil, and the like. In order to obtain a release oil having good fluidity from the viewpoint of workability, a fat or oil which is liquid at normal temperature is preferable.
【００１０】以上の他に、ワックスおよびレシチン以外
の乳化剤を添加しても良い結果が得られる。ワックス
は、ライスワックス、カルナウバワックス、キャンデリ
ラワックスなど、食用に適するものがよい。乳化剤とし
ては、グリセリン脂肪酸エステル（例えば、モノグリセ
ライド、ジグリセライド、ポリグリセリン脂肪酸エステ
ル、有機酸モノグリセライド）、プロピレングリコール
脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂
肪酸エステルなどのうち、１種あるいは２種以上を混合
して用いる。In addition to the above, good results can be obtained by adding an emulsifier other than wax and lecithin. The wax is preferably edible, such as rice wax, carnauba wax, and candelilla wax. As the emulsifier, one or more of glycerin fatty acid esters (for example, monoglyceride, diglyceride, polyglycerin fatty acid ester, organic acid monoglyceride), propylene glycol fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester are mixed. Used.
【００１１】本発明の組成比率は、レシチン０．１〜１
５．０重量％、二酸化ケイ素０．１〜１０．０重量％で
あるが、好ましくは、レシチン０．５〜５．０重量％、
二酸化ケイ素０．５〜５．０重量％の範囲である。二酸
化ケイ素は、気相法による乾式二酸化ケイ素が必須成分
であるが、他の製法による二酸化ケイ素と混合して用い
てもよい。混合して用いる場合は、気相法による乾式二
酸化ケイ素の比率が、配合される二酸化ケイ素の５０重
量％以上であることが好ましい。他の製法の二酸化ケイ
素のみでは、本発明の効果は得られない。二酸化ケイ素
は０．１重量％未満では十分な離型効果が得られず、１
０．０重量％を超えるとペースト状となって作業性が低
下する。レシチンは０．１重量％未満では離型効果が得
られず、１５．０重量％を超えると風味上好ましくない
影響を与える。The composition ratio of the present invention is 0.1 to 1 lecithin.
5.0% by weight and 0.1 to 10.0% by weight of silicon dioxide, preferably 0.5 to 5.0% by weight of lecithin,
Silicon dioxide is in the range of 0.5 to 5.0% by weight. Although silicon dioxide is an essential component of dry silicon dioxide obtained by a gas phase method, it may be used in combination with silicon dioxide obtained by another method. When used as a mixture, the ratio of dry silicon dioxide by a gas phase method is preferably 50% by weight or more of the silicon dioxide to be blended. The effect of the present invention cannot be obtained only by silicon dioxide of another manufacturing method. If the content of silicon dioxide is less than 0.1% by weight, a sufficient releasing effect cannot be obtained, and
If it exceeds 0.0% by weight, it becomes a paste and the workability is reduced. Lecithin does not have a releasing effect when the content is less than 0.1% by weight, and has an unfavorable effect on flavor when it exceeds 15.0% by weight.
【００１２】[0012]
【発明の実施の形態】以下に実施例を示すが、本発明
は、実施例に制限されるものではない。Embodiments of the present invention will be described below, but the present invention is not limited to the embodiments.
【実施例１】大豆レシチン１重量％を菜種油９７重量％
に８０℃で加熱溶解し、気相法による乾式二酸化ケイ素
２重量％を添加して均一に分散させ、液状の離型油を得
た。Example 1 1% by weight of soybean lecithin is 97% by weight of rapeseed oil
Was heated and dissolved at 80 ° C., and 2% by weight of dry silicon dioxide by a gas phase method was added and uniformly dispersed to obtain a liquid release oil.
【実施例２】大豆レシチン１重量％を菜種油９８重量％
に８０℃で加熱溶解し、気相法による乾式二酸化ケイ素
１重量％を添加して均一に分散させ、液状の離型油を得
た。Example 2 1% by weight of soybean lecithin is 98% by weight of rapeseed oil
Was heated and dissolved at 80 ° C., and 1% by weight of dry silicon dioxide obtained by a gas phase method was added and uniformly dispersed to obtain a liquid release oil.
【実施例３】大豆レシチン１重量％、ライスワックス
０．１重量％を菜種油９６．８重量％に８０℃で加熱溶
解し、気相法による乾式二酸化ケイ素２重量％を添加し
て均一に分散させ、液状の離型油を得た。Example 3 1% by weight of soybean lecithin and 0.1% by weight of rice wax were heated and dissolved in 96.8% by weight of rapeseed oil at 80 ° C., and 2% by weight of dry silicon dioxide by a gas phase method was added and dispersed uniformly. Then, a liquid release oil was obtained.
【００１３】[0013]
【比較例１】大豆レシチン３重量％を菜種油９７重量％
に８０℃で加熱溶解し、液状の離型油を得た。Comparative Example 1 Soybean lecithin 3% by weight and rapeseed oil 97% by weight
And heated at 80 ° C. to obtain a liquid release oil.
【比較例２】大豆レシチン１重量％を９７重量％に８０
℃で加熱溶解し、湿式法の製法による二酸化ケイ素２重
量％を添加して均一に分散させ、液状の離型油を得た。COMPARATIVE EXAMPLE 2 1% by weight of soybean lecithin was added to 97% by weight
The mixture was heated and melted at ℃, and 2% by weight of silicon dioxide prepared by a wet method was added and uniformly dispersed to obtain a liquid release oil.
【比較例３】大豆レシチン１重量％を菜種油７９重量％
に８０℃で加熱溶解し、澱粉２０重量％を添加して攪拌
分散させて、液状の離型油を得た。Comparative Example 3 1% by weight of soybean lecithin was added to 79% by weight of rapeseed oil
The mixture was heated and dissolved at 80 ° C., added with 20% by weight of starch, and dispersed by stirring to obtain a liquid release oil.
【比較例４】菜種油６８重量％を８０℃に加熱し、ショ
糖脂肪酸エステル８．６重量％、大豆レシチン１．４重
量％を加え混合溶解し、化工澱粉２０重量％、湿式法の
製法による二酸化ケイ素２重量％を加え分散させた。テ
ストボテーターを用いて２５℃まで急冷し、離型油を得
た。COMPARATIVE EXAMPLE 4 68% by weight of rapeseed oil was heated to 80.degree. C., 8.6% by weight of sucrose fatty acid ester and 1.4% by weight of soybean lecithin were added and mixed and dissolved, and 20% by weight of modified starch was prepared by a wet method. 2% by weight of silicon dioxide was added and dispersed. The mixture was rapidly cooled to 25 ° C. using a test rotator to obtain a release oil.
【００１４】（安定性試験）上記組成の離型油をサンプ
ル瓶に充填して２５℃に保管し、経時的に分離層の高さ
を計測して、全体に対する分離層の割合を表した。結果
を図１に示した。 （離型性試験１）製造後一晩放置した上記実施例および
比較例で得た離型油を用いて卵焼きを製造し、離型性、
炭化カスの型への付着度合いを評価した。卵焼きは、卵
７０．０重量％、砂糖５．０重量％、食塩１．０重量
％、ＭＳＧ０．１重量％、ポリりん酸ナトリウム０．１
重量％、醤油０．５重量％、水２３．３重量％を混合し
て卵液を調製し、卵焼き器を用いて１本の卵焼きを約１
３分で焼成した。離型性は、焼き型に残る剥がれなかっ
た卵焼きの量を測定して評価した。結果は表１に示し
た。(Stability Test) The release oil having the above composition was filled in a sample bottle and stored at 25 ° C., and the height of the separation layer was measured over time to show the ratio of the separation layer to the whole. The results are shown in FIG. (Release property test 1) Fried eggs were produced using the release oil obtained in the above Examples and Comparative Examples left overnight after production,
The degree of adhesion of the carbonized scum to the mold was evaluated. For fried eggs, eggs 70.0% by weight, sugar 5.0% by weight, salt 1.0% by weight, MSG 0.1% by weight, sodium polyphosphate 0.1%
% Of soy sauce, 0.5% by weight of soy sauce, and 23.3% by weight of water to prepare an egg solution.
Baking for 3 minutes. The releasability was evaluated by measuring the amount of fried egg which remained in the baking mold and did not peel off. The results are shown in Table 1.
【００１５】[0015]
【表１】 [Table 1]
【００１６】（離型性試験２）製造後一晩放置した上記
離型油を用いて、ステンレス製調理器でイカ焼きそばを
製造し、離型性を評価した。イカ焼きそばは、中華蒸し
麺４．０ｋｇ、イカ３００ｇ、ニンジン２００ｇ、キャ
ベツ５００ｇ、たまねぎ１５０ｇを、ステンレス製調理
器で上記実施例および比較例で得た離型油それぞれ１０
０ｇを用いて炒め、焼きそばソース８００ｇで調味し
た。調理時間は約１５分であった。結果は表２に示し
た。(Releasability Test 2) Squid fried noodles were produced in a stainless steel cooker using the release oil left overnight after the production, and the releasability was evaluated. For squid fried noodles, 4.0 kg of Chinese steamed noodles, 300 g of squid, 200 g of carrots, 500 g of cabbage, and 150 g of onions were each released from a stainless steel cooker in the above-described examples and comparative examples in a release oil of 10 g.
Stir-fried with 0 g and seasoned with 800 g of yakisoba sauce. Cooking time was about 15 minutes. The results are shown in Table 2.
【００１７】[0017]
【表２】 [Table 2]
【００１８】[0018]
【発明の効果】本発明に係る離型油は、図１に示す結果
から分かるように、安定性に優れており、さらに、表１
および表２から分かるように、非常に離型性に優れ、か
つ、調理品の外観が優れている。As can be seen from the results shown in FIG. 1, the release oil according to the present invention has excellent stability.
As can be seen from Table 2 and Table 2, the releasability is excellent and the appearance of the cooked product is excellent.
【図１】実施例１〜３および比較例２と３について行っ
た安定性試験の結果を示すグラフである。FIG. 1 is a graph showing the results of stability tests performed on Examples 1 to 3 and Comparative Examples 2 and 3.
Claims (4)
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。1. A release oil comprising edible oil and fat, lecithin, and finely divided silicon dioxide produced by a gas phase method.
０重量％である請求項１記載の離型油。2. The content of silicon dioxide is from 0.1 to 10.
The release oil according to claim 1, which is 0% by weight.
量％である請求項１記載の離型油。3. The release oil according to claim 1, wherein the content of lecithin is 0.1 to 15.0% by weight.
０４μｍ以下である請求項１記載の離型油。4. The average particle size of primary particles of silicon dioxide is 0.
The release oil according to claim 1, which has a thickness of not more than 04 µm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9079203A JPH10248488A (en) | 1997-03-14 | 1997-03-14 | Separate type oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9079203A JPH10248488A (en) | 1997-03-14 | 1997-03-14 | Separate type oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH10248488A true JPH10248488A (en) | 1998-09-22 |
Family
ID=13683403
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9079203A Pending JPH10248488A (en) | 1997-03-14 | 1997-03-14 | Separate type oil |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH10248488A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007306840A (en) * | 2006-05-17 | 2007-11-29 | Tsuji Seiyu Kk | Functional releasing oil composition, method for producing the composition, and use of the composition |
| JP2009039021A (en) * | 2007-08-08 | 2009-02-26 | J-Oil Mills Inc | Cooking oil-and-fat composition |
| JP2017118836A (en) * | 2015-12-28 | 2017-07-06 | 月島食品工業株式会社 | Releasing oil composition |
| JP2017147939A (en) * | 2016-02-22 | 2017-08-31 | 株式会社Ｊ−オイルミルズ | Method for producing stir-fry |
| JP2021006018A (en) * | 2019-06-28 | 2021-01-21 | 横浜油脂工業株式会社 | Mold release oil and aerosol product of the same |
-
1997
- 1997-03-14 JP JP9079203A patent/JPH10248488A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007306840A (en) * | 2006-05-17 | 2007-11-29 | Tsuji Seiyu Kk | Functional releasing oil composition, method for producing the composition, and use of the composition |
| JP2009039021A (en) * | 2007-08-08 | 2009-02-26 | J-Oil Mills Inc | Cooking oil-and-fat composition |
| JP4663696B2 (en) * | 2007-08-08 | 2011-04-06 | 株式会社Ｊ−オイルミルズ | Oil composition for cooking |
| JP2017118836A (en) * | 2015-12-28 | 2017-07-06 | 月島食品工業株式会社 | Releasing oil composition |
| JP2017147939A (en) * | 2016-02-22 | 2017-08-31 | 株式会社Ｊ−オイルミルズ | Method for producing stir-fry |
| JP2021006018A (en) * | 2019-06-28 | 2021-01-21 | 横浜油脂工業株式会社 | Mold release oil and aerosol product of the same |
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