TW202126185A - Release oil - Google Patents

Abstract

The present invention provides a release oil capable of suppressing scorching of heated food during heating and cooking.

The release oil contains an edible oil or fat, enzymatically decomposed lecithin, one or two emulsifiers selected from polyglycerin condensed ricinoleic acid ester and emulsifier A, wherein the emulsifier A includes one or more selected from polyglycerol fatty acid ester, sucrose fatty acid ester, organic acid monoglyceride and sorbitan fatty acid ester, the enzymatically decomposed lecithin is contained in a content of 0.01% by mass or more and 4.5% by mass or less in terms of phospholipid, and the content of the emulsifier is 0.1 part by mass or more and 2 parts by mass or less relative to 1 part by mass of the phospholipid in the enzymatically decomposed phospholipid.

Description

Release oil

The invention relates to a release oil, a method for inhibiting scorch during heating and conditioning of foods, a scorch inhibitor of foods, and a method for producing foods.

In the past, in the food processing industry, release oil was used to prevent the adhesion of baked food materials, cooking utensils, baking molds, and top plates during heating and conditioning.

In the release oil, in order to obtain the release properties of the food, from the aspects of economy and effect, lecithin is generally used. However, the release oil using lecithin has a problem that browning easily occurs due to heating, and the flavor and appearance of the conditioning product are impaired. In addition, depending on the type of conditioning product, the release property may be insufficient.

Regarding such a subject, for example, Patent Document 1 describes a release oil for bread baking molds containing non-enzymatically degradable crude lecithin and polyglycerin fatty acid esters (Table 1). In addition, it is stated that the content of lecithin insoluble in acetone is preferably 60 to 65% by weight (page 2, lines 7 to 8 from the upper right column). However, it does not disclose or suggest: the release oil for the bread roasting mold has a moderate burnt color, so it is not necessary to inhibit browning, and, further, by using non-enzymatically degraded crude lecithin, and A release oil with excellent release effect and less browning can be obtained.

In addition, for example, Patent Document 2 describes a release oil characterized by an oil and fat composition containing enzyme-treated lecithin, lecithin other than enzyme-treated lecithin, and glycerol unsaturated fatty acid ester. However, it was revealed that the release oil 7 (paragraph 0035, Table 1) blended with diglycerol unsaturated fatty acid esters had no effect (paragraph 0041, Table 2, comparative example). In this case, the present inventors analyzed the phospholipid content of the enzyme-treated lecithin and found that the content was 38.2% by mass. The content of the diglycerol unsaturated fatty acid ester was relative to the phospholipid in the enzymatically degraded lecithin. The parts by mass is 2.6 parts by mass.

[Prior Technical Literature]

[Patent Literature]

[Patent Document 1] Japanese Patent Application Laid-Open No. 61-111654

[Patent Document 2] JP 2012-249621 A

Here, the object of the present invention is to provide a release oil with excellent release effect and less browning, a method for suppressing scorch of heated and conditioned food, a scorch inhibitor of heated and conditioned food, and a manufacturing method of heated and conditioned food.

As a result of intensive research, the inventors found that by containing a specific lecithin and a specific emulsifier, the releasability of the heat-prepared food will be excellent, and the present invention has been completed.

That is, in the first aspect of the present invention, a release oil is provided, which contains edible oil, enzymatically degraded lecithin, selected from polyglycerol condensed ricinoleate and emulsifier A One or two types of release oils of emulsifiers, wherein the emulsifier A contains one selected from the group consisting of polyglycerol fatty acid esters, sucrose fatty acid esters, organic acid monoglycerides and sorbitan fatty acid esters. Two or more, the content of the enzymatically degraded lecithin is 0.01% by mass or more and 4.5% by mass or less based on the phospholipid, and the content of the emulsifier is 0.1 by mass relative to 1 part by mass of the phospholipid in the enzymatically degraded phospholipid Part or more and 2 parts by mass or less.

In the release oil of the present invention, the content of the emulsifier is preferably not less than 0.05% by mass and not more than 3% by mass.

In the release oil of the present invention, the HLB of the emulsifier A is preferably 1.0 or more and 8.0 or less.

In the release oil of the present invention, relative to the phospholipid in the enzymatically degraded lecithin, the content of phosphatidic acid is preferably 50% by mass or more and 100% by mass or less.

In the release oil of the present invention, the fatty acid of the emulsifier A is preferably unsaturated fatty acid.

In the release oil of the present invention, the release oil is preferably one or two selected from the group consisting of processed rice and processed meat food.

Among the release oils of the present invention, the edible meat processed food is preferably a food containing minced meat.

In the release oil of the present invention, the food containing minced meat is preferably one selected from the group consisting of hamburger meat, meatballs, chicken meatballs, meat rolls and fried minced meat.

In addition, in the second aspect of the present invention, the scorch suppression method is to use the release oil in the heating and conditioning of food.

In addition, in the third aspect of the present invention, the scorch inhibitor for foods uses the release oil as an effective ingredient.

In addition, in the fourth aspect of the present invention, the food manufacturing method includes the step of using the release oil for heating and conditioning.

In the method for producing a food of the present invention, the food is preferably one selected from processed rice and processed meat food.

According to the present invention, it is possible to provide a release oil capable of suppressing the coking of food during heating and conditioning. In addition, the use of the release oil can provide a method for inhibiting scorch during food heating and conditioning, and can provide a food scorch inhibitor. It can also provide a food manufacturing method including using release oil in the heating and conditioning step.

The release oil of the present invention includes edible fats and oils. The raw material fats and oils used for the edible fats and oils are not particularly limited, but examples include rapeseed oil, soybean oil, corn oil, coconut oil, palm oil, palm kernel oil, sal fat, and cocoa. Fat, shea fat, rice oil, cottonseed oil, safflower oil, sunflower oil, olive oil, linseed oil, peanut oil and other vegetable fats; tallow, lard, chicken fat, milk fat, fish oil and other animal fats; medium chain fat Synthetic oils such as triglycerides. In addition, processed fats and oils obtained by subjecting the vegetable fats, animal fats, or synthetic fats to one or more treatments selected from curing, fractionation, and transesterification can be used as raw material fats and oils. Although the edible fats and oils can be selected from one or more of these fats and used, the edible fats and oils are preferably selected from soybean oil, rapeseed oil, palm oil, corn oil, sunflower oil, olive oil, cottonseed oil, One or two or more of rice oil and safflower oil, and more preferably one or two or more selected from soybean oil, rapeseed oil, and palm oil. At this time, the content of one or more of soybean oil, rapeseed oil, palm oil, corn oil, sunflower oil, olive oil, cottonseed oil, rice oil, and safflower oil selected from the edible fats and oils is 60 mass % Or more and 100% by mass or less, preferably 75% by mass or more and 100% by mass or less, more preferably 90% by mass or more and 100% by mass or less, and even more preferably 100% by mass. Here, the so-called palm oil and fat means palm oil and processed oil and fat of palm oil.

The melting point of edible fats and oils is preferably below 10°C, preferably at 0°C. In addition, in this specification, the melting point means the rising melting point. The rising melting point can be determined according to the benchmark oil analysis test method 2.2.4.2-1996.

The enzymatic degradation of lecithin used in the present invention refers to the enzymatic degradation of plant lecithin such as soybean lecithin and egg yolk lecithin by enzymes such as phospholipase, and phosphatidic acid and lysolecithin (lysolecithin) are used as For the main ingredient, any type such as liquid, paste, powder, etc. can be used, but the liquid type is preferred.

In addition, the enzymatic degradation of lecithin is preferably one with phosphatidic acid as the main component. Relative to the phospholipids in the enzymatically degraded lecithin, the content of phosphatidic acid is preferably 50% by mass or more and 100% by mass or less, preferably 70% by mass and 100% by mass or less, and 90% by mass or more and 100% by mass or less More preferably, 95% by mass or more and 100% by mass or less are even more preferable, and 100% by mass is even more preferable.

In addition, with respect to the phospholipids in the enzymatically degraded lecithin, the lipoethanolamine content is preferably 5% by mass or less.

In addition, the content of the acetone insoluble matter in the enzymatically degraded phospholipid is preferably 58% by mass or less, preferably 55% by mass or less, and more preferably 50% by mass or less. Also, although the lower limit does not It is not particularly limited, but, for example, 5 mass% or more, preferably 10 mass% or more. In addition, the phospholipid content of lecithin is almost the same as the acetone insoluble content.

The release oil of the present invention contains one or more emulsifiers selected from polyglycerol condensed ricinoleate and emulsifier A, and the emulsifier A is selected from polyglycerol fatty acid esters and sucrose fat One or more of acid esters, organic acid monoglycerides, and sorbitan fatty acid esters. The emulsifier A is preferably one or two selected from polyglycerin fatty acid esters and sorbitan fatty acid esters, and polyglycerin fatty acid esters are preferred.

In addition, the average polymerization degree of glycerin of the polyglycerin fatty acid ester is preferably 2 or more and 20 or less, preferably 2 or more and 16 or less, more preferably 6 or more and 12 or less, and even more preferably 8 or more and 12 or less.

In addition, the average polymerization degree of glycerin of the polyglycerol condensed ricinoleate is preferably 4 or more and 10 or less, preferably 4 or more and 8 or less, and more preferably 4 or more and 7 or less. In addition, HLB is preferably 0 or more and 3 or less, preferably 0 or more and 2 or less, and more preferably 0 or more and 1.5 or less.

In addition, in the release oil of the present invention, the content of enzymatically degraded lecithin based on phospholipids is 0.01% by mass or more and 4.5% by mass or less, preferably the content is 0.05% by mass or more and 3% by mass or less, and 0.1% by mass or more 2% by mass or less is preferable, more preferably 0.1% by mass or more and 1.5% by mass or less, more preferably 0.1% by mass or more and 1.0% by mass or less, more preferably 0.1% by mass or more and 0.8% by mass or less, 0.1% by mass The above 0.6% by mass or less is particularly preferable. By setting it in a predetermined range, a release oil with excellent release properties and less coloration can be obtained.

In addition, in the release oil of the present invention, the content of the emulsifier relative to 1 part by mass of the phospholipids in the enzymatically degraded lecithin is 0.1 parts by mass or more and 2 parts by mass or less, preferably 0.1 parts by mass or more and 1.8 parts by mass or less , 0.2 parts by mass or more and 1.8 parts by mass or less are preferred, 0.2 Part by mass or more and 1.5 parts by mass or less are more preferable, more preferably 0.2 part by mass or more and 1.3 parts by mass or less, and particularly preferably 0.2 part by mass or more and 1.1 parts by mass or less.

In addition, in the release oil of the present invention, relative to the total content of the enzymatically degraded lecithin, the polyglycerol condensed ricinoleate and the emulsifier A, the ratio of the content of the enzymatically degraded lecithin is 60% by mass Above 90% by mass or less is preferable, and 62% by mass or more and 90% by mass or less is more preferable.

In addition, the release oil of the present invention preferably contains the emulsifier from 0.05% by mass to 3% by mass, preferably from 0.1% by mass to 2% by mass, and preferably contains from 0.1% to 1.5% by mass. More preferably, the content is more preferably 0.1% by mass or more and 1% by mass or less, and more preferably 0.1% by mass or more and 0.8% by mass or less.

In addition, the HLB of the emulsifier A used in the release oil of the present invention is preferably 1.0 or more and 8.0 or less, preferably 2.0 or more and 7.5 or less, more preferably 3.0 or more and 7.0 or less, and more preferably 4.1 or more and 6.0 or less. good.

In addition, the fatty acid of the emulsifier A is preferably an unsaturated fatty acid, specifically, one or more selected from the group consisting of oleic acid, dioleic acid and erucic acid, preferably oleic acid.

In the release oil of the present invention, in addition to edible fats and oils, enzymatically degraded lecithin, and emulsifiers, generally, components formulated in an edible fat and oil composition can be contained within a range that does not impair the effects of the invention. For example: antioxidants such as tocopherol, ascorbyl palmitate, rosemary extract, tea extract, licorice extract; metal chelating agents such as citric acid and malic acid; vitamins such as vitamin A and vitamin D; polysiloxane; Spices etc.

Foods that can be used as the release oil of the present invention are not particularly limited, but examples include foods that have been heated and conditioned such as meat processed foods, processed rice, noodles, and the like.

In the case of edible meat processed foods, the edible meat raw materials used are not particularly limited, and are meat of livestock such as cattle, pigs, and sheep, meat of poultry such as chickens, ducks, and ducks, fish meat, and the like.

The edible meat processed food is preferably a food containing minced meat. The raw materials of minced meat are not particularly limited. They are meat of livestock such as cattle, pigs, and sheep, meat of poultry such as chickens, ducks, and ducks, fish meat, etc.; one or more species selected from cattle, pigs, and chickens are used as Preferably, one or two selected from cattle and pigs are preferred. When using specific minced meat raw materials, it is easy to be burnt and sticky, and the effect of the present invention can be obtained remarkably.

In addition, the edible meat processed foods include, for example, grilled meat, grilled chicken, grilled fish, twice-cooked meat, hamburger meat, meatballs, chicken meatballs, meat rolls, fried minced meat and other foods containing edible meat, and hamburger meat containing minced meat , Meatballs and chicken meatballs are better, hamburger meat, meatballs, chicken meatballs are better, and hamburger meat is even better.

In addition, as examples of the fried minced meat, mapo tofu, eggplant fried minced meat, beaten rice, meat sauce, and the like can be cited.

The processed edible meat food may contain food materials such as vegetable protein other than edible meat, seasonings, spices, spices, preservatives, sours, thickeners, gelling agents, antioxidants, etc., as well as onions, carrots, and green peppers. , Cabbage and other vegetables.

In addition, the processed rice includes fried rice, pilaf, cooked rice, dry curry, soba noodles, etc., preferably fried rice and dry curry, and more preferably fried rice.

In addition, as the noodles, fried noodles, fried udon noodles, rice noodles, spaghetti, etc. are exemplified, with fried noodles and fried udon noodles being preferred, and fried noodles being more preferred.

On the other hand, the food manufacturing method of the present invention includes the step of using the release oil for heating and conditioning. In this case, it is better to include a frying pan and a teppanyaki firing step.

[Example]

The following describes embodiments of the present invention, but the scope of the present invention is not limited to the embodiments.

The raw materials of the release oil are as follows:

Refined rapeseed oil (manufactured by J-OIL MILLS Co., Ltd., rising melting point below 0°C)

Enzymatic degradation of lecithin (BENECOAT BMI-40L, phospholipid content 41.6 mass%, phosphatidic acid content 41.6 mass%, phospholipid ethanolamine content 0 mass%. Kao Co., Ltd. product)

Crude lecithin (lecithin CL, phospholipid content 62% by mass, phosphatidic acid content 9.9% by mass, phospholipid ethanolamine content 18.3%. Made by J-OIL MILLS Co., Ltd.)

Polyglycerin fatty acid ester 1 (Q-175S, HLB 4.5, oleic acid, average degree of polymerization 10. Made by Taiyo Chemical Co., Ltd.)

Polyglycerin fatty acid ester 2 (DO100V, HLB 7.4, oleic acid, average degree of polymerization 2, manufactured by Riken Vitamin Co., Ltd.)

Sorbitan fatty acid ester (81S, HLB 5.1, oleic acid. Made by Taiyo Chemical Co., Ltd.)

Polyglycerol condensed ricinoleate (CRS-75, HLB1.0, average degree of polymerization 6. Sakamoto Pharmaceutical Co., Ltd.)

Organic acid monoglyceride (623M, HLB 7, oleic acid. Made by Taiyo Chemical Co., Ltd.)

Sucrose fatty acid ester (ER-290, HLB2, erucic acid. Made by Mitsubishi Chemical Food Co., Ltd.)

In addition, the phospholipid composition and content of lecithin were measured according to the following method.

The chloroform was analyzed under the following conditions: methanol = 2:1 dilution of each phospholipid.

Machine: HPLC (manufactured by Thermo Scientific Co., Ltd.)

Detector: Corona Veo, a charged particle detector

Mobile phase: A n-hexane: 2-propanol: acetic acid: triethylamine

=814.2: 170: 15: 0.8 (volume ratio)

B 2-Propanol: Water: Acetic Acid: Triethylamine

=844.2: 140: 15: 0.8 (volume ratio)

Column: LiChrospher 100 Diol (5μm) inner diameter 4.0 x 125mm[merck]

Column temperature: 55℃

Sample temperature: 20℃

Gradient (flow rate = 1ml/min) ※Linear gradient (see Table 1)

[Table 1]

The phospholipids obtained by mixing crude lecithin and enzymatically degraded lecithin were quantified at the Japan Food Analysis Center and used as a standard for the true value.

<Test Example 1: Review of types of lecithin and emulsifier>

The refined rapeseed oil was kept warm at 60°C, lecithin and each emulsifier were added with the formulation described in Table 2, and after being fully dissolved, it was cooled to 25°C to obtain a release oil.

With regard to the obtained release oil, the release performance was evaluated according to the following evaluation method 1. In addition, coloring evaluation was carried out by the following evaluation method 2. The evaluation results obtained are shown in Table 2.

<Assessment method 1: Evaluation of the release of hamburger meat>

A: How to prepare hamburger meat

250 g of commercially available mixed beef and pork minced meat, 120 ml of milk, and 46 g of hamburger helper (manufactured by Hao Shi Food Co., Ltd.) were thoroughly mixed in the above ratio, divided into 50 g each, and formed.

B: Evaluation method of releasability

1. Measure the mass of a stainless steel frying pan with a diameter of 22 cm.

2. Put 10g of release oil into a frying pan and heat it with an IH heater until the surface temperature of the center reaches 200°C.

3. Spread 50g of the shaped hamburger on the surface of the frying pan in an evenly covered manner and heat for 1 minute.

4. Turn the frying pan upside down, take out the hamburger and measure the quality.

5. The difference between the weight measured in step 4 and the weight measured in step 1 is defined as the coke viscosity.

<Evaluation Method 2: Coloring Evaluation>

A: Heating method

Take 3g of release oil in a 16×125mm glass test tube and heat it in an oil bath heated to 200°C for 15 minutes.

B: Measuring method of absorbance

After the heating is completed, cool and measure the absorbance at 520 nm. Refined rapeseed oil was used as a control, and the determination was carried out by diluting with refined rapeseed oil as needed. Measure the absorbance at 520nm before heating, and calculate Calculate the difference from the measured value after heating. In the measurement of absorbance, an ultraviolet-visible spectrophotometer (UV-2450; manufactured by Shimadzu Corporation, 1 cm acrylic absorber cell) was used.

[Table 2]

As shown in Table 2, Example 1 of adding polyglycerol fatty acid ester, sorbitan fatty acid ester, polyglycerol condensed ricinoleate, organic acid monoglyceride and sucrose fatty acid ester to the enzymatic degradation of lecithin Among the -1 to 1-6, the quality of the coke stick is small and shows a release effect. Especially in Examples 1-1 to 1-4, the quality of the burnt stick is very small and shows a high release effect. On the other hand, in Comparative Example 1-1 containing crude lecithin and polyglycerin fatty acid ester, the scorch mass was large, and no release effect was seen.

In addition, comparing Examples 1-1 to 1-6 and Comparative Example 1-1, the release oils of Examples 1-1 to 1-6 are less colored, especially in Examples 1-1 to 1-5.

Moreover, Example 1-1 is less colored than Example 1-2.

<Test Example 2: Review of Lecithin and Emulsifying Dosage>

The release oils of Examples 2-1 to 2-4 were obtained by the same preparation method as in Test Example 1, except that the blending ratio of Test Example 1 was set to the blending ratio shown in Table 3.

With regard to the obtained release oil, the release performance was evaluated according to the above-mentioned evaluation method 1. The evaluation results obtained are shown in Table 3.

[table 3]

As shown in Table 3, when the release oil contains 0.17 mass% or more, 1.46 mass% or less of enzymatically degraded lecithin, and 0.2 mass% or more and 1.0 mass% or less of polyglycerol fatty acid ester based on phospholipids, it can be observed Release effect.

<Test Example 3: Review of Food Ingredients>

With a blending ratio of 98.3% by mass of refined rapeseed oil, 1.2% by mass of enzymatically degraded lecithin, and 0.5% by mass of polyglycerol fatty acid ester, the release in Example 3-1 was obtained by the same preparation method as in Test Example 1. Oil.

Regarding the obtained release oil, the release performance is evaluated according to the following evaluation method 3

<Assessment method 3: Evaluation of releasability of sauced rice>

A: How to prepare sauced rice

Mix of 60g rice and 6g Worcester sauce (manufactured by Bulldog Sauce Co., Ltd.)

B: Evaluation method of releasability

1. Measure the quality of a stainless steel frying pan with a diameter of 22 cm.

2. Put 1.5g of release oil into a frying pan and heat it with an IH heater until the surface temperature of the center reaches 200°C.

3. Spread the sauced rice on the surface of the frying pan in an evenly covered manner, and heat for 1 minute and 30 seconds.

4. Turn the frying pan upside down to take out the sauced rice, and then measure the quality.

5. The difference between the mass measured in 4 above and the mass measured in 1 above is defined as the coke quality.

When the release oil of Example 3-1 was used, the coke viscosity was 1.0 g, and the adhesion of the sauced rice to the frying pan was hardly observed, showing a high release effect. This effect can also be confirmed in processed rice.

Claims (12)

A release oil containing edible oil, enzymatically degraded lecithin, one or two emulsifiers selected from polyglycerol-condensed ricinoleate and emulsifier A, wherein the emulsifier A contains selected from polyglycerol One or more of glycerol fatty acid esters, sucrose fatty acid esters, organic acid monoglycerides, and sorbitan fatty acid esters; the content of the enzymatically degraded lecithin is 0.01% by mass or more based on the phospholipids and 4.5% by mass or less; the content of the emulsifier is 0.1 part by mass or more and 2 parts by mass or less with respect to 1 part by mass of the phospholipid in the enzymatically degraded phospholipid. The release oil according to claim 1, wherein the content of the emulsifier is from 0.05% by mass to 3% by mass. The release oil according to claim 1 or 2, wherein the HLB of the emulsifier A is 1.0 or more and 8.0 or less. The release oil according to claim 1 or 2, wherein the content of phosphatidic acid relative to the phospholipids in the enzymatically degraded lecithin is 50% by mass or more and 100% by mass or less. The release oil according to claim 1 or 2, wherein the fatty acid of the emulsifier A is an unsaturated fatty acid. The release oil according to claim 1 or 2, wherein the release oil is one or two selected from the group consisting of processed rice and processed meat food. The release oil according to claim 6, wherein the processed edible meat food is a food containing minced meat. The release oil according to claim 7, wherein the food containing minced meat is one selected from the group consisting of hamburger meat, meatballs, chicken meatballs, meat rolls, and fried minced meat. A method for inhibiting scorching, using the release oil described in any one of claims 1 to 8 in the heating and conditioning of food. A food scorch inhibitor, which uses the release oil described in any one of claims 1 to 8 as an active ingredient. A method for manufacturing food, comprising the step of using the release oil described in any one of claims 1 to 8 for heating and conditioning. The manufacturing method according to claim 11, wherein the food is one selected from processed rice and processed meat food.