JPS63296649A - Mold release oil - Google Patents

Abstract

PURPOSE:To obtain a hygienically excellent mold release oil suitable for confectionary and bread production, having no adhesion of dough to a roasting mold even in baking of cakes blended with large amounts of egg and sugar and having low releasability, by blending a specific enzyme treated lecithin with a dispersant. CONSTITUTION:(A) 100ml water dispersion of 15(W/W) lecithin (e.g. soybean lecithin) is blended with 20mM calcium chloride and 300mg phosholipase A and treated at pH9.0 at 55 deg.C for 1-13hr to give enzyme treated lecithin. The enzyme treated lecithin in an amount of preferably 1-20wt.% is mixed with (B) edible fats and oils (e.g. soybean oil) and further (C) preferably 1-10wt.% polyglycerin condensed ricinoleic acid ester and/or polyglycerin fatty acid ester having 3-8HLB as a dispersant to give the aimed mold release oil.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a mold release oil for confectionery and a-bread.

[Conventional technology]

Traditionally, mold release oils used for confectionery and bread making come in liquid, solid, or O/W emulsion types, depending on the product composition and characteristics such as the material of the baking pan and baking mold. Used as appropriate.

A common liquid mold release oil is soybean oil, as disclosed in Japanese Patent Publication No. 51-16935, for example.

Wax is dissolved in liquid oil such as rapeseed oil, corn oil, cottonseed oil, etc. At this time, lecithin, glycerin fatty acid ester (monoglycerin fatty acid ester) is added as a dispersant.
, glycerin fatty acid ester (polyglycerin fatty acid ester), propylene glycol fatty acid ester, sucrose fatty acid ester, etc. are used.

In addition, solid mold release oils include pork fat, beef tallow, and palm oil.

Edible hydrogenated oil and the like are used, and at this time, the same dispersant used in liquid mold release oil is used.

Furthermore, a product in which solid powder such as starch or gum is dispersed in oil and fat in the above-mentioned compounding system to improve the mold release force is also disclosed (Japanese Patent Publication No. 49-21074).

[Problem that the invention seeks to solve]

However, in recent years, as Western confectionery has become more luxurious, the amount of sugar and eggs used has increased, and high mold release properties have become strongly required, and conventional mold release oils are no longer able to provide sufficiently satisfactory performance.

For example, mold release oil in which solid substances such as insoluble starch or gum are dispersed in fats and oils is repeatedly baked in an oven, which causes the solid powder to carbonize and form a product. It sticks and causes bad effects.

Furthermore, these particles accumulate around the spray equipment during the process, which is undesirable from both a bacterial and hygienic standpoint.

Therefore, the present invention exhibits extremely high mold releasability without the dough sticking to the baking mold even when baking not only bread but also Western confectionery containing eggs and sugar, which have poor mold releasability than before.
The purpose is to provide a mold release oil that is also excellent in terms of hygiene.

[Means for solving problems]

As a result of extensive research in order to solve the above problems, the present invention has been developed by using enzyme-treated lecithin obtained by enzymatically treating lecithin in edible oil and fat with phospholipase, and sylinate ester and/or HL condensed with polyglycerin as a dispersant.
The present invention was completed based on the finding that a mold release oil with high mold release properties can be obtained by blending B3 to B8 polyglycerin fatty acid esters.

The edible fats and oils used in the present invention are edible fats and oils that are liquid at room temperature, such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice bran oil, safflower oil, and sunflower oil.

Examples of edible fats and oils that are solid at room temperature include hydrogenated oil obtained by hydrogenating the above-mentioned liquid edible fats by a conventional method, palm oil, pork oil, beef tallow, and the like.

Further, in use, one type or a mixture of two or more of these liquid or solid edible fats and oils can be used.

The enzyme-treated lecithin used in the present invention is obtained by enzymatically treating lecithin with phospholipase. By enzymatically treating lecithin with phospholipase, the ester bond at the β-position of the diacylglycerophospholipid of lecithin is hydrolyzed, and the α-monoacylglycerophospholipid is (lysophospholipid) is produced.

The produced lysophospholipid becomes much more hydrophilic than the original phospholipid and its properties change, so by combining it with the edible oil and fat and the above-mentioned dispersant, a high mold release force can be exerted due to the synergistic effect of these.

From a functional standpoint, the reaction progress of enzyme-treated lecithin is 60% in molar ratio of lysophospholipids to total phospholipids.
The above is desirable.

These enzyme treatment methods are used to treat soybean lecithin at 15 (W
/W) 20mM calcium chloride in 100mQ of aqueous dispersion
After adding 300 mg of phospholipase A
(1260U) added to pH 9,0, 1-1 at 55℃
Process for 3 hours.

In the present invention, the amount of lecithin treated with phospholipase to be added to edible fats and oils is 1 to 20% by weight, preferably 3 to 15% by weight.

If it is less than 1% by weight, the mold release effect cannot be sufficiently exhibited;
Even if it is used in excess of % by weight, the effect will not improve much.

Moreover, polyglycerol condensed ricinoleic acid ester with a degree of polymerization of 3 to 10, polyglycerin fatty acid ester with HLB of 3 to 8, or a mixture thereof can also be used.

The amount added is 1 to 10% by weight, preferably 1 to 8% by weight.

If it is less than 1% by weight, the mold release effect cannot be sufficiently exhibited;
Even if it is used in excess of % by weight, the effect will not improve much.

Also polyglycerin condensed ricinolein ester.

And/or the ratio of enzyme-treated lecithin to the polyglycerin fatty acid ester with HLB 3 to 8 is desirably 90% by weight or less, preferably 80% by weight or less.

This is because the enzyme treatment hydrolyzes the lipids in lecithin, which makes the lipids highly hydrophilic and prevents them from being uniformly dispersed in edible fats and oils.

Therefore, this problem can be solved by using 10% by weight or more of polyglycerol condensed ricinoleate ester and/or polyglycerol fatty acid ester with HLB 3 to 8.

In addition, in the present invention, the preforming effect is further enhanced by adding glycerin fatty acid ester (monoglyceride), polyglycerin fatty acid ester (other than the above-mentioned dispersant), propylene glycol fatty acid ester, and sorbitan fatty acid ester as a wax and dispersant. I can do it.

The total amount of wax and dispersant added is 1 to 1.
10% by weight is preferred.

If less than 1% by weight, there is no effect, and if more than 10% by weight is used, the effect will not improve much.

The wax used in the present invention includes vegetable waxes such as those contained in rice bran oil and rapeseed oil, and animal waxes such as beeswax.

In producing the mold release oil of the present invention, 1 edible oil and fat, enzyme-treated lecithin, wax or dispersant are blended, and 7
Heat to a temperature of 0-80°C to completely dissolve.

After that, in the case of a mold release oil with a formulation that crystallizes, the temperature is 10 to 30℃.
It is also possible to impart extensibility, gloss, and prevention of separation by micronizing the crystals by rapidly cooling and kneading at a temperature of .

〔Effect of the invention〕

The mold release oil of the present invention exhibits excellent mold release properties due to the synergistic effect of enzyme-treated lecithin, polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, or wax. Even when baking Western confectionery containing a large amount of sugar, the dough does not stick to the baking mold and exhibits extremely high mold release properties.

It also has good affinity for baking molds and good applicability, and even when used as a liquid mold release oil intended for spray use, it does not contain oil-insoluble solids such as starch, so it can be used repeatedly in ovens. Even if the powder is baked inside, it will not carbonize and adhere to fM products and have a negative effect, and the surrounding area during the process will be kept clean without the accumulation of solid matter, which is also good for hygiene. Are better.

[Examples and comparative examples]

The present invention will be explained below with reference to Examples and Comparative Examples.
The present invention is not limited thereto).

Note that % in the examples indicates weight % unless otherwise specified.

Example 1 As shown in the formulation shown in Table 1, corn oil was used as the edible oil and lecithin was enzyme-treated with phospholipase, manufactured by Kyowa Hakko Kogyo Co., Ltd.! , Product name: Elmizer A [
5 monoacyl phospholipids (lysophospholipids 81 mol%)
% by weight, and as a dispersant, polyglycerin fatty acid ester and 5% by weight of hexaglycerin pentastearate manufactured by Itamoto Pharmaceutical Co., Ltd. are blended, heated to 60°C, dissolved, rapidly cooled and kneaded to obtain a release oil. was prepared.

Next, bake a cake with the composition shown below and observe how it releases from the mold.

(Cake formulation and preparation method) Eggs 1800g Sugar 1200g Margarine
200g water
After passing 100 g of sugar through a sieve, the above mixture was placed in a mixer bowl and mixed at high speed with a whipper for 7 to 8 minutes to give a dough specific gravity of 0.35 to 0.40 as shown by the formula below. .

After that, 10 pieces of soft flour were passed through a sieve after measuring the sieved powder in advance.
Add 00g and 20g of baking powder and mix on low speed for 30 minutes.
The mixture was mixed at high speed for 30 seconds to prepare a dough.

Next, apply the mold release oil prepared above to this dough, and
The cake was placed in an oval baking mold (referred to as a snack cake mold) with a depth of 5 cm and a length of 100 m and baked in an oven at 150 to 160°C for 7 to 10 minutes, and then observed for release from the baking mold. did.

The results are shown in Table 1.

Examples 2 to 10, Comparative Examples 1 to 6 According to Example 1, mold release oil was prepared at the blending ratio shown in Tables 1 and 2, and the mold release state was observed according to Example 1.
The results are shown in Tables 1 and 2.

The enzymatically decomposed lecithin used in Example 1o is a lysophospholipid whose reaction rate with phospholipase A is 40%.

Table 1 Examples 1-1゜ The meanings of numbers and symbols in the table are shown below.

1. The numbers in the table indicate the weight percent added.

2. The symbol PL-40 in the bath of enzyme lecithin indicates that the degree of progress of the reaction by phospholipase A is 40%.

3. The symbols in the dispersant tank are as shown below.

PS 500 Hexaglycerin pentastearate IILB 4.5CR310 Tetraglycerin condensed ricinoleate ester CR500 Hexaglycerin condensed ricinoleate ester MGE Heptanoglycerine heptanostearate SOE
Sorbitan fatty acid ester TS 500 Hexaglycerin tristearate HL8 7PG
E Propylene glycol fatty acid ester BV
vl Row RW Rice Wax SE Sucrose Fatty Acid Ester PS 310 Tetraglycerin Pentastearate I! LB 2.64, the tank symbol for the condition is as shown below.

0 No separation of dispersant.

× There is separation of the dispersant.

5. The mold releasability tank symbol is as shown below.

O: Shows very good mold releasability.

0 Shows good mold releasability.

Δ Shows not very good mold release properties.

×　Poor mold releasability.

From the results shown in Tables 1 and 2, it is clear that the mold release oil of the present invention has excellent mold release properties.

Claims (2)

[Claims] (1) Enzyme-treated lecithin obtained by enzymatically treating lecithin with phospholipase in edible oil and fat, and polyglycerin condensed ricinoleic acid ester and/or H as a dispersant.
A mold release oil blended with polyglycerin fatty acid ester of LB3-8. (2) The mold release oil according to claim 1, which contains wax.