JPS6143956A - Compound edible oil - Google Patents

Abstract

PURPOSE:A safe fine misty inexpensive aerosolized compounded edible oil, obtained by incorporating ethanol and further acetylated monoglyceride as a viscosity modifier therewith and capable of exhibiting uniform adhesivity. CONSTITUTION:A compounded edible oil obtained by incorporating (A) 5- 40wt% acetylated monoglyceride having <=5 deg.C, preferably 0--40 deg.C freezing point first with (B) 5-40wt% ethyl alcohol and (C) 80-20wt% animal or vegetable oil, and sealing the resultant raw material fat or oil solution in an aerosol container with N2 or CO2 gas under 5-10kg/cm<2> pressure.

Description

Detailed Description of the Invention [Field of Industrial Application] The present invention relates to a blended oil used in the production of confectionery or in the cooking process at home. It becomes easier to form, improves the flavor and gloss of the product during the production of confectionery or cakes, improves mold release during molding or baking, and prevents sticking during processing. becomes possible.

[Conventional technology]

In the confectionery and food manufacturing industries, it is common practice to improve mold releasability by forming a film of oils and fats on the surface of molded products or the bottom of molded containers, and to coat the surface of baked products with similar oils and fats. It is done to impart flavor and luster by forming a film. There are various methods of forming a film of oil and fat, but the main ones include methods using a brush or a spray gun. However, in the case of brush coating, it requires manpower and time, and at the same time it is difficult to form a uniform coating, and there is also a large loss of material, so it is far from an efficient method. In addition, the method using a spray gun generally involves an increase in the size of the equipment, so it is not suitable for small-scale production.At the same time, there is a large amount of material remaining after 5 minutes of dispensing. It has drawbacks such as causing accidents due to condensation and assimilation, so it is not particularly suitable for household use. On the other hand, the aerosol spray method is suitable for small-scale production and is very convenient, especially for home use.

Generally, aerosols use fluorocarbon gas or L as a propellant.
A liquefied gas such as PG or a compressed gas such as nitrogen or carbon dioxide is used. Among these, fluorocarbon gas is not subject to the present invention because its use for food has not been introduced, and LPG is not suitable for food use due to its flammability, although its use is permitted. There isn't. Therefore, nitrogen or carbon dioxide gas is exclusively used for food products, and JP-A-56-117 uses carbon dioxide gas.
No. 51 and Japanese Unexamined Patent Publication No. 56-144052 are exemplified.

Furthermore, what is important in aerosolization of fats and oils is the viscosity of the fats and oils solution. Generally, the viscosity of edible oil is 80~(!+0
Since it is difficult to make aerosols in the range of 0 cps, a method of reducing the viscosity by dissolving ethyl alcohol in animal or vegetable oil has been attempted. However, the compatibility of ethyl alcohol with animal and vegetable oils is limited to about 6 to 5%, which is not sufficient to obtain the viscosity necessary for aerosolization. For example, when the dissolved amount of ethyl alcohol in soybean salad oil is 3%, its viscosity is about 100 to 110 cps to 85 to 95 cpsf, making it difficult to achieve aerosolization.

From this, the method of I# 133459 No. 1987 in which ethyl alcohol is added to a mixture of liquid oil and fat and lecithin, soybean lecithin is added to salad oil, and edible emulsifiers such as monoglyceride, sorbitan fatty acid ester, and sucrose fatty acid ester are added. The method of JP-A-56-11751, which involves adding ethyl alcohol to liquid edible fatty acid triglyceride, and further blending lecithin or lecithin with an emulsifier such as propylene glycol fatty acid ester, glycerin fatty acid ester, or sorbitan fatty acid ester. JP-A-56-144052'w)
A method is proposed. However, all of these methods inevitably become expensive.

[Problem that the invention seeks to solve]

As mentioned above, in the aerosolization of edible oil used for confectionery, confectionery, and cooking, in addition to food hygiene safety, the raw material oil solution must have a viscosity suitable for aerosolization, and at the same time, the production There must be something that can be done inexpensively.

[Means for solving problems]

The present inventors have focused on the fact that the viscosity of the edible oil solution as a wire raw material is an important factor when converting edible oil into aerosol, and have conducted various studies on how to inexpensively produce mmO oil and fat solutions that exhibit a viscosity that meets the purpose. As a result, by using acetylated monoglyceride which has excellent compatibility with both edible oil and ethyl alcohol and has a viscosity of 30 cps at room temperature, it is possible to convert edible oil into aerosol, which is the object of the present invention. It has been found that an edible oil solution having a suitable viscosity can be obtained, thereby providing a formulated edible oil with excellent properties for confectionery, garlic, and even home cooking. The properties of acetylated monoglyceride P vary depending on the degree of acetylation and the type of fatty acid, but the viscosity at room temperature is 10~
A material with a freezing point of 0 to -40C at 30 cps is suitable. The present invention will be explained in detail below using Examples and Reference Examples.

[Examples 1 to 4 and Reference Examples] Glycerin fatty acid ester manufactured by Buken Vitamin Oil Co., Ltd. (product name: Boheme G-0) was used as acenalized monoglyceride P.
A soybean salad oil solution was prepared using 02) and sealed in a 7 Kf/m pressure aerosol container using carbon dioxide gas and nitrogen gas as propellants. In this case, the space ratio a40%
And so. The thus obtained prepared edible oil was tested for sprayability and adhesion, and the results shown in Table 1 were obtained.

〔Effect of the invention〕

As is clear from Table 1 showing the results of the Examples, by adding 2D% of acetylated monoglyceride, an aerosolized edible oil having a fine mist and uniform adhesion can be obtained.

Claims (1)

[Claims] Acetylated monoglyceride 5-40 with freezing point below 5℃
A solution consisting of 5% to 40% by weight of ethyl alcohol, and 80 to 20% by weight of animal and vegetable oil is placed in an aerosol container and heated to 5 to 10 kg/cm^2 with nitrogen or carbon dioxide gas.
Aerosol products sealed under pressure.