KR20020024273A - Pan oil for releasing them from a pan in preparation of confectioneries, breads and frying foods - Google Patents

Abstract

PURPOSE: Provided is a pan oil for releasing confectioneries, breads and frying foods from a pan in preparation of them. Particularly, it can be prevented from being hardened or acidified at normal temperature. CONSTITUTION: The pan oil for releasing confectioneries, breads and frying foods from a pan is manufactured by heating 15-50 wt.% of edible fluid paraffin oil and a very small amount, particularly, 0.002-0.005 wt.% of tocopherol respectively at 50-70 deg.C and mixing them; then mixing the mixture with at least one kind of edible oil selected from soybean oil, corn oil, or olive oil. It is characteristically a spray type by mixing pan oil with an inert gas selected from nitrogen, neon, alcohol or helium gas.

Description

Pan oil for releasing them from a pan in preparation of confectioneries, breads and frying foods}

The present invention relates to a pan oil for release for use in the production of various breads and confectionery and pans for various fried foods, and more particularly to a pan oil for baking, confectionery and fried food release to prevent hardening or rancidity at room temperature.

Generally, cooking oil used as a pan oil, which is used to improve the releasability of pans and foods in baking, in the manufacture of various confectionery products (confectionery), and in the frying of other foods. Soybean oil, corn oil or olive oil are selectively used. However, these cooking oils have a high combustion point and do not evaporate even at high temperatures, and have an excellent release effect. It hardens easily because it hardens or freezes and sticks to the pan. When it is left alone, it becomes rancid in a short time and turns into a harmful substance to the human body.If the pan is not washed and removed immediately after baking, confectionery and other foods, Difficult to clean the hardened cooking oil and difficult to clean it, which makes the next baking There was a pulmonary dissolution of mixed edible oil during cooking, frying, or frying of food.

Therefore, the use of the existing cooking oil was inconvenient to immediately wash off the pan.

The present invention improves the defects of the pan and food releasing pan oil for improving the releasability between the pan and the food used in the manufacture of conventional baking, confectionery as well as general fried foods as described above to maintain or maintain the mold release. Excellent and excellent fluidity even at room temperature or low temperature to provide a fan oil for release of baking, confectionery and fried foods that do not harden easily (hardening) and rancidity as described in detail as an example.

The liquid paraffin oil for foods and trace tocopherols are heated to a temperature of 50 to 70 ° C., respectively, boiled and mixed. Preferably, 15 wt% to 50 wt% of food liquid paraffin oil and 0.002 to 0.005 wt% of tocopherols are added to the total weight. The mixture is mixed with at least one cooking oil selected from soybean oil, corn oil or olive oil as a pan oil, or the mixture is mixed with an inert gas such as nitrogen gas, helium gas, neon gas or alcohol gas and filled into a spray can. It is configured for use as a spray fan oil.

The pan oil for bakery, confectionery or fried food release is composed of liquid paraffin oil for food in general cooking oil, although the burning point of food is slightly lower than that for cooking oil, but it is mixed with ordinary cooking oil. Due to the same high burning point as the conventional cooking oil made of only soybean oil, corn oil or olive oil, it is not easily cured or frozen at room temperature than the conventional cooking oil, and thus it is easy to wash after baking, confectionery or frying. It is characterized by the fact that confectionery, baking and frying can be done in a pleasant state without the smell of gas while using less fan oil and less burning gas when it is heated than when used. Liquid paraffin oil has anti-oxidant effect on food itself It prevents rancidity of pan oil on the door and adds a small amount of tocopherol to prevent liquid rancid oil from being reduced by mixing with various cooking oils and prevents rancidity by increasing the prevention of rancidity. Because of the synergy effect of the fan oil, even after storing for a long time, it is possible to reuse for a long time without being rancid.

However, the above-mentioned heating of the paraffin oil and tocopherol for food, respectively, first heating them together or mixed together with cooking oil when heated to the difference in boiling point and concentration, the compatibility is poor, the fluidity is not good, the combustibility is also lowered, and gas is generated This is because of the increasing phenomenon, because heating to 50 ~ 70 ℃ is a liquefied state that is easily mixed at that temperature.

However, in case of liquid paraffin for food, it is harmless to the human body, but it is not digested, so it is not necessary to use excessive amount, it is better to use only the above preferred amount.

In addition, the release fan oil of the present invention can be sprayed by filling with an inert gas such as nitrogen, helium, neon, alcohol, etc., because of its slow curing and cooling rate, so that even release of the fan can be evenly sprayed to cover the corners of the fan to improve mold release properties. will be.

The fan oil for releasing bakery, confectionery and fried food of the present invention has a low curing and cooling rate, so it is easily cured (hardened) or cooled in a cold or room temperature or cold state after manufacture of food, and is not easily washed by fixing to a pan. Without this, it is easy to remove and easy to wash, and the rancidity is slowed or suppressed, so that the fan oil can be reused for a long period of time to obtain an effect of suppressing oil consumption. It is also effective in spraying evenly to every corner of the fan to increase the mold release properties.

Claims (3)

Baking, characterized in that the liquid paraffin oil for foods and trace tocopherols are heated to a temperature of 50-70 ° C. and then boiled, and then mixed with one or more cooking oils selected from soybean oil, corn oil or olive oil. Release pan oils for confectionery and fried foods. The panoil for baking, confectionery and fried food release according to claim 1, wherein the liquid paraffin oil for food is added in an amount of 15wt% to 50wt% with respect to the total pan oil weight and the tocopherol is added in an amount of 0.002 to 0.005wt%. The pan oil of claim 1, wherein the pan oil is sprayed by mixing with an inert gas selected from nitrogen, neon, alcohol or helium gas.