JPS61166359A - Release oil - Google Patents

Abstract

PURPOSE:A release oil suitable of spray use, having impoved flow properties at low temperature, especially improved releasability, not damaging the flavor of products by its use, obtained by blending an ester exchange oil having specific properties with a specific dispersant. CONSTITUTION:A release oil obtained by blending 100pts.wt. fats and oils obtained by subjecting mixed fats and oils of 90-96wt% edible fats and oils and 10-4wt% middle fatty acid triglyceride to ester exchange, having >=230 deg.C smoking point, <=-5 deg.C cloud point, <20wt% highly unsaturated fatty acid content in constituent fatty acids with 0.1-2wt% one or more dispersants selected from lecithin, glycerin fatty acid monoester, sorbitan fatty acid ester,and propylene glycol fatty acid ester. The release oil has especially improved releasability adhesion of solid scorching can be suppressing only by light wiping when an iron plate is transferred from an oven. Scorching attached in a solid state is gradually dissolved by the use of this release oil, and the hot plate can be cleaned.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a mold release oil used in confectionery or bread making, and particularly to a mold release oil suitable for spray use.

[Conventional technology]

Types that have a good mold release effect include solid, liquid, and emulsion molds, among which mold oil has a good mold release effect because it requires expensive equipment such as a greaser. There are few manufacturers.

Liquid type O/
W emulsion type is often used.

Various studies have been conducted on liquid mold release oils, but because they use ordinary edible oils, they do not have sufficient performance.

[Problem that the invention seeks to solve]

When roasting confectionery and bread, the performance required for mold release oil is first and foremost that the product can be easily released from the mold without sticking to baking sheets or molds, and without burning. Regarding mold release oil, there should be no clogging of the spray nozzle, in other words, the cloud point of the oil should be low, fluidity should be good even at low temperatures, and no solid matter should precipitate, and stability should be good and there should be no smoke during use and there should be no deterioration even at high temperatures. In addition, the flavor of the product should not be impaired.

Conventional mold release oils use ordinary liquid edible fats and oils, and the content of polyunsaturated fatty acids in the constituent fatty acids is high at 20-60%, resulting in poor acid value stability and oxidative polymerization occurring in high-temperature ovens. However, it mixed with flour and sugar and adhered to the surface of the baking sheet, causing smoke and spoiling the flavor of the product, resulting in insufficient performance. Furthermore, if a hydrogenated oil with a low unsaturated fatty acid content is used, the cloud point will increase and the fluidity will decrease, creating difficulties in spray use.

[Means to solve the problem]

As a result of research to obtain a mold release oil that improves the above-mentioned drawbacks, the present inventor discovered that a mixture of a transesterified oil with specific properties and a specific dispersant has superior performance. Completed the invention.

That is, the present invention blends 0.1 to 12 parts by weight of one or more dispersants selected from lecithin, glycerin fatty acid monoester, sorbitan fatty acid ester, and propylene glycol fatty acid ester to 100 parts by weight of the following oils and fats. This provides a mold release oil.

Liquid oil such as corn oil, cottonseed oil, bran oil, etc. is hydrogenated by a conventional method to improve acid value stability so that the content of polyunsaturated fatty acids among the constituent fatty acids is less than 20% by weight.

It is a glycerin ester of medium chain fatty acids consisting of and CIO fatty acids.

The fats and oils used in the present invention are obtained by mixing a predetermined amount of the above edible fats and oils with MCT and transesterifying the mixture using a conventional method.The transesterification reduces the cloud point and viscosity that have increased due to hydrogenation. I can do it. Also M
Contains less than 10% CT, so smoke point is 230°
By maintaining the temperature above C, smoke generation is suppressed, and oxidation stability is improved to prevent burnt deposits from adhering to the top plate surface.

The dispersant used in the present invention has the effect of lowering the surface tension of the mold release oil, allowing the coating to blend well with the surface of the top plate, etc. during spraying, and also prevents precipitation of solid components at low temperatures. The amount of dispersant added is 0.1 to 12 parts by weight per 100 parts by weight of oil and fat.
parts by weight; less than 0.1 parts by weight has no effect;
If it exceeds 12 parts by weight, the compatibility with fats and oils will deteriorate and the flavor will also deteriorate.

〔Effect of the invention〕

The mold release oil of the present invention has particularly excellent mold release properties by blending an appropriate amount of a dispersant into a specific transesterified oil containing MCT, and when the top plate is removed from the oven, it can be easily wiped off to remove hard burnt deposits. can be suppressed.

Furthermore, even on a top plate that has already hardened burnt adhered to it, by using the mold release oil of the present invention, the hardened burnt will gradually dissolve and the top plate can be cleaned. Furthermore, it has good fluidity at low temperatures, is suitable for spray use, and has excellent performance without impairing the flavor of the product.

〔Example〕

Examples 1 to 8 According to the formulation shown in Table 1, oils and fats were heated to 80°C, a dispersant was added, and the mixture was mixed until uniform, rapidly cooled and stirred,
The mold release oil was left at room temperature after production.

The performance test was conducted by spraying mold release oil on a baking tray or baking mold using a hand spray at room temperature, baking the cake for 20 to 30 minutes in an open oven at 180"C, and evaluating the results.
Shown in the table.

Comparative Examples 1 to 6 Mold release oils were produced in the same manner as in the examples according to the formulations shown in Table 1, and performance tests were conducted in the same manner, and the results are shown in Table 1.

As is clear from the results in Table 1, the products of the present invention satisfy all performances including mold releasability, and are overall superior to the comparative examples.

Notes: 1) Edible fats and oils are hydrogenated.

2) LE: lecithin MG: Glycerin fatty acid monoester SO: Sorbitan fatty acid ester PG: Propyl 1/glycol fatty acid ester 3) Soybean oil without interesterification

Claims (1)

[Scope of Claims] 0.1 to 12 parts by weight of one or more dispersants selected from lecithin, glycerin fatty acid monoester, sorbitan fatty acid ester, and propylene glycol fatty acid ester are added to 100 parts by weight of the following fats and oils. Mold release oil. [Oil and fat: An oil and fat obtained by transesterifying a mixed fat and oil of 90 to 96% by weight of edible fat and 4 to 10% by weight of medium-chain fatty acid triglycerides, and has a smoking point of 230°C or higher and a clouding point of -5°C. Hereinafter, the polyunsaturated fatty acid content in the constituent fatty acids is less than 20% by weight. ]