JPS5814177B2 - Aerosol type emulsion composition for cooking utensils - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an aerosol emulsion composition for cooking utensils.

More specifically, the present invention relates to an aerosol emulsion composition that is sprayed onto cooking utensils to form a thin lubricating film on the surface of the cooking utensils in order to prevent food from sticking to the cooking utensils during heating.

Aerosol-type compositions for preventing food from sticking to cooking appliances began with U.S. Pat. No. 2,796,363, based on the discovery that lecithin was effective for this purpose, and various improvements have since been made, including U.S. Pat. No. 3,038,816. Specification, Specification No. 3661605, No. 38969
It has been disclosed in specification No. 75.

However, in the devices described in U.S. Pat. or
Alternatively, the sprayed composition may foam on the painted surface, or the water, which is a component of the sprayed composition, may scatter (sputter) during heating. Was.

On the other hand, the product described in U.S. Patent No. 3,896,975 is a water-in-oil type (hereinafter referred to as
By developing an emulsion formulation (referred to as a W/O type), the problems caused by the relationship between the two methods were overcome. It is used as a part of the solvent for dilution, and this is a major driving force in achieving the above effect.

However, in Japan, the use of liquid aliphatic hydrocarbons in foods or food additives is not permitted, so the product described in the specification of U.S. Pat. No. 3,896,975 is said to have excellent performance. Although it is recognized, there is a problem that it cannot be put into practical use in Japan.

The present inventors have conducted intensive research to develop an emulsion formulation that does not foam during spraying without using liquid aliphatic hydrocarbons, and as a result, we have developed an aerosol-type emulsion composition for preventing food from sticking to food preparation utensils. It was discovered that the above object can be easily achieved by limiting the vegetable oil and the glycerin fatty acid ester used as an emulsifier to specific components among the components, and the present invention was completed based on this finding.

That is, the present invention is an aerosol emulsion made of lecithin, vegetable oil, water, and glycerin fatty acid ester, to which flavoring agents, coloring agents, preservatives, etc. are added, if necessary, and a propellant is further added. , 20 to 5 of the constituent fatty acids of the triglyceride whose main component is the vegetable oil.
0% (same as below weight%) is saturated fatty acid, and the iodine value of the glycerin fatty acid ester is 50
The present invention relates to an aerosol type emulsion composition for cooking utensils, characterized in that it has an aerosol content of 100 to 100. According to the composition of the present invention, when the composition is sprayed onto the surface of cooking utensils, there is no foaming or sputtering on the coated surface;
Moreover, it exhibits an extremely excellent ability to prevent food from sticking.

Furthermore, since the composition of the present invention is a W/O type emulsion, there is no need for the aerosol container to be corroded by water, which is a component of the composition, and the propellant and water evaporate when sprayed onto cooking utensils and heated. This creates a thin film of oil containing lecithin, which prevents food from sticking during cooking and makes it much easier to clean utensils after cooking.

Furthermore, the lecithin-containing oil film formed on the surface of the cookware is extremely thin, so less oil is used compared to traditional methods of applying salad oil, for example, to the surface of the cookware. It is suitable for cooking diet food as it does not have high calorie content.

The use of lecithin, vegetable oil, water, glycerin fatty acid ester, and propellant as components of an aerosol type emulsion composition for preventing food from sticking to cooking utensils
Although it has already been proposed in the above-mentioned US Pat. No. 3,896,975, there is no study of the composition of vegetable oil, especially the composition of fatty acids constituting triglyceride, or the properties of glycerin fatty acid ester. The soybean oil and the like shown in the claims of the US patent cannot provide a spray composition with low foaming unless it is used in combination with a liquid fat hydrocarbon.

However, in the present invention, we have repeatedly studied the composition of vegetable oil and the properties of glycerin fatty acid ester, and by limiting the composition of the fatty acids of the triglyceride constituting the vegetable oil and the iodine value of the glycerin fatty acid ester to a specific range, we have developed a liquid form. We have succeeded in providing an aerosol emulsion composition that exhibits the above-mentioned remarkable effects without using an aliphatic hydrocarbon.

In the aerosol type emulsion composition of the present invention, lecithin is a phospholipid mixture usually called soybean lecithin or egg yolk lecithin, and is used for the purpose of preventing food from burning in a cooking device. , lecithin usually accounts for about 0.5 to 10 parts, preferably 1 to 10 parts in the whole composition.
Used at a rate of 5.

In other words, if the ratio of lecithene used is smaller than the above range, it will prevent scorching [}. This is because no effect can be expected, and conversely, if the emulsion composition exceeds the above range, it is difficult for the emulsion composition to form a W/0 type, foaming on the sprayed coating surface, and sputtering is likely to occur, which is undesirable.

In the present invention, lecithin can be either a highly pure powdered lecithin or a commercially available lecithin mixed with vegetable oil to form a paste.

According to the present invention, vegetable oil is an oil phase component that dilutes lecithene to an appropriate concentration and spreads it in a thin film on cooking utensils, and makes the emulsion composition W/0, and also imparts an oily flavor to the surface of foods. However, as mentioned above, such vegetable oil must be one in which 20 to 50% of the fatty acids constituting the triglyceride, which is the main component, is saturated fatty acid.

In other words, if the proportion of saturated fatty acids (hereinafter referred to as saturation degree) in the fatty acids constituting the triglyceride is higher than the above range, the viscosity will be too high and it will be difficult to homogenize when preparing the emulsion before adding the propellant. In addition, if the obtained aerosol type emulsion composition becomes below room temperature, it is undesirable because it tends to solidify. Conversely, if the degree of saturation is lower than the above range, the emulsion composition tends to foam on the sprayed surface and may cause sputtering. This is undesirable because it tends to cause oxidation and the anti-sticking ability decreases.

Vegetable oils that satisfy the above conditions include oils in which 80 or more of the constituent fatty acids of triglyceride, the main component of the oil, are unsaturated fatty acids (saturation degree is 20 or less), such as soybean oil, corn oil, rapeseed oil, olive oil, etc. In addition, hydrogenated oils that increase the degree of saturation by hydrogenating these vegetable oils, or oils with a degree of saturation such as coconut oil (approximately 93 to 97% saturation) and palm kernel oil (approximately 80 to 85% saturation). or use relatively highly saturated oils such as cottonseed oil (approximately 25-30% saturation) or palm oil (approximately 35-55% saturation) alone or in addition to Obtained by blending other vegetable oils.

In the present invention, such vegetable oils are present in an amount of 10 to 3 in the total composition.
It is used at a rate of about 0%.

In other words, if the proportion of vegetable oil used is larger than the above range, the aerosol product will be highly flammable and will be unsuitable for use in a kitchen where there is a lot of fire, whereas if the proportion is small, the emulsion composition will be W/O type. This is because foaming occurs on the sprayed coating surface and sputtering occurs, which significantly reduces the anti-sticking ability, which is undesirable.

In the present invention, glycerin fatty acid ester (hereinafter referred to as monogly) is used as an emulsifier, and has an iodine value in the range of 50 to 100 as described above.

That is, if the iodine value is higher or lower than the above range, it is not preferable because foaming occurs on the sprayed coating surface, sputtering tends to occur, and the anti-sticking ability decreases.

Such a monoglyceride is composed of a mixture of monoester, almonoglyceride, or diester, diglyceride and monoglyceride, and specific examples thereof include, for example, oleic acid monoester or a mixture thereof with oleic acid diester, and oleic acid monoester. Examples include a mixture of Monoester/L/ and linoleic acid monoester.

The amount of saturated fatty acid ester is less than 1/3 of the total monoglycium.

In the present invention, water is used in an amount of about 45 to 70%, preferably about 45 to 60% of the total composition.

In other words, if the proportion of water used is larger than the above range, the emulsion composition will no longer be of the W/O type, while if the proportion is small, the flammability of the product will increase as a result, which is not desirable. be.

In the present invention, liquefied hydrocarbon gas is normally used as the propellant, but compressed gas such as carbon dioxide may also be used. Alternatively, it may be a mixture of liquefied hydrocarbon gas and compressed gas.

Such propellants are usually used in an amount of about 5 to 30% of the total composition.

In addition to the above-mentioned essential ingredients, the aerosol type emulsion composition of the present invention may optionally contain flavoring agents such as vanilla flavor and butter flavor, coloring agents such as β-carotene and water-soluble annatto, and d/-α Preservatives such as tocopherol and sodium ascorbate can be added as appropriate.

Next, the method for producing the 4g aerosol type emulsion composition of the present invention will be illustrated by examples, and its performance will be illustrated by test examples, but the present invention is not limited to these.

Example 1 18 parts of soybean oil (parts by weight, the same applies hereinafter), 7 parts of coconut oil, 3 parts of Riken Vitamin Oil Co., Ltd.'s Emuldy-MO (iodine value: about 75, monoester rate of 93% or more) as a monogrily, and the company's product Add 1 part of emulsion (MUC) with an iodine value of about 115 and a monoester ratio of at least 93% and dissolve by heating at about 50°C. To this, add 3 parts of commercially available soybean lecithin and mix evenly, then run the emulsifier. Gradually add 68 parts of water to create a fairly viscous emulsion.

Put 85 parts of this emulsion into a tin aerosol can, attach a valve and seal it, then pressurize 15 parts of liquefied hydrocarbon gas as a propellant at a gauge pressure of 5Kt7/cvt at 25°C, shake the container well, and remove the contents. was made into a homogeneous emulsion.

Example 2 Atmos 300 manufactured by Kao Soap Co., Ltd. (with an iodine value of about 75
, monoester ratio of about 55%) and 1.5 parts of Emulgy MT manufactured by Riken Vitamin Oil Co., Ltd. (iodine value of about 20, monoester ratio of about 93% or more) were added together with 2 parts of commercially available soybean lecithin, and dissolved by heating. Thereafter, 68.5 parts of water was added in the same manner as in Example 1 to obtain an emulsion.

After putting 85 parts of this emulsion into a tin aerosol container, attaching a valve and sealing it, 15 parts of liquefied hydrocarbon gas with a gauge pressure of 4 kg/cm at 25°C was injected as a propellant, and the container was shaken well to remove the contents. was made into a homogeneous emulsion.

Example 3 An aerosol type emulsion composition was obtained in the same manner as in Example 1 by monogritting a mixed oil of 18 parts of cottonseed oil and 7 parts of coconut oil and adding 4 parts of a mixture of equal amounts of Emuldy-MO and Emuldy MU.

Test Example M The aerosol type emulsion compositions obtained in Examples 1 to 3 were thinly sprayed onto a frying pan with a diameter of 30 crrl, and the presence or absence of foaming and sputtering on the coated surface was observed, and the emulsion was placed in a pressure-resistant glass bottle. The state of the emulsion at the time of use was observed, and a hamburger grilling test was conducted to check for burntness and ease of cleaning after use.

The presence or absence of scorching and the ease of cleaning after use were determined by comparing the frying pan with salad oil applied to the surface.

As comparative products, coconut oil was replaced with soybean oil in the formulation of Example 1 (Comparative Example 1), and Monogri was replaced with a 2:3 mixture of Emuldy-MO: Emulgy MT (Comparative Example 2). , a test was also conducted in which Monoguri was replaced with one with a high iodine value [Emulgy MU (iodine value approximately 115) alone] (Comparative Example 3), and in which the vegetable oil was soybean oil alone and the iodine value of Monoguri was low (Comparative Example 4) I did this.

Claims (1)

[Claims] 1 An aerosol-type emulsion made by adding flavoring agents, coloring agents, preservatives, etc. to lecithin, vegetable oil, water, and glycerin fatty acid ester, if necessary, and further adding a propellant, in which the vegetable oil is the main component. An aerosol type emulsion composition for cooking utensils, characterized in that 20 to 50% by weight of the fatty acids constituting triglyceride as a component is saturated fatty acids, and the glycerin fatty acid ester has an iodine value of 50 to 100. thing.