WO2021020216A1 - Procédé de production d'une composition de matière grasse ou d'huile pour le démoulage - Google Patents

Procédé de production d'une composition de matière grasse ou d'huile pour le démoulage Download PDF

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Publication number
WO2021020216A1
WO2021020216A1 PCT/JP2020/028126 JP2020028126W WO2021020216A1 WO 2021020216 A1 WO2021020216 A1 WO 2021020216A1 JP 2020028126 W JP2020028126 W JP 2020028126W WO 2021020216 A1 WO2021020216 A1 WO 2021020216A1
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WIPO (PCT)
Prior art keywords
oil
mass
mold release
fat composition
less
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PCT/JP2020/028126
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English (en)
Japanese (ja)
Inventor
理樹 廣島
正博 新井
健 石田
利佳 田中
Original Assignee
株式会社Ｊ－オイルミルズ
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Priority to JP2021536966A priority Critical patent/JPWO2021020216A1/ja
Publication of WO2021020216A1 publication Critical patent/WO2021020216A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/08—Prevention of sticking, e.g. to baking plates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

  • the present invention relates to a method for producing a fat and oil composition for mold release.
  • mold release oil has been used for the purpose of preventing adhesion between food materials and cooking utensils, baking molds, top plates, etc., for example, during cooking.
  • Another aspect of the release oil is to improve the peeling of the boiled noodles from the bucket or the net conveyor, and the looseness of the noodle strings.
  • an emulsifier which is a synthetic additive Patent Document 1
  • an oil in which lecithin which is a natural additive is added to edible oils and fats Patent Document 2
  • the emulsifier and lecithin may exhibit an unfavorable peculiar taste and odor depending on the amount added.
  • Patent Document 3 states that by adding pressed oil and / or extracted oil and degumming oil to refined edible oils and fats, coloring and heating odor that occur when the fried food oil and fat composition is heated can be suppressed for a long period of time. Will be done.
  • Patent Document 3 relates to the heat resistance of an oil / fat composition for deep-fried foods containing an intermediate oil / fat, and neither disclosure nor suggestion is made regarding the mold release effect of the intermediate oil / fat.
  • An object of the present invention is to provide a method for producing a mold release oil / fat composition having an excellent mold release effect.
  • the deoxidizing step is omitted, and the oil and fat composition containing the prepared oil obtained through a predetermined refining step is released from the mold. We have found that it is effective and completed the present invention.
  • a method for producing an oil / fat composition for mold release which contains the following prepared oil in an amount of 0.5% by mass or more and 100% by mass or less.
  • the prepared oil omits the deoxidizing step in the refining step of crude crude oil obtained from the oil feed raw material, and sequentially (1) Degumming process,
  • the method for producing an oil / fat composition for mold release which has undergone (2) a decolorization step that has been or has not been carried out, and (3) a deodorization step.
  • the release oil / fat composition obtained by the method for producing the release oil / fat composition according to any one of [1] to [5] above is used as a release agent for food.
  • the mold release oil / fat composition obtained by the production method according to any one of [1] to [5] above is used as a release agent for food. , A method for improving workability during food manufacturing.
  • a mold release oil / fat composition having an excellent mold release effect can be obtained.
  • the release oil / fat composition obtained by the production method of the present invention is used as a mold release agent for foods in the production of foods, the labor and time required for the work in the production of foods can be reduced. It can be shortened and workability can be improved.
  • the following are specific methods for producing the release oil / fat composition of the present invention, a method for producing a food product using the release oil / fat composition, and a method for improving workability using the release oil / fat composition.
  • the embodiment will be described.
  • the oil and fat composition for mold release of the present invention is used for the purpose of preventing the food material from adhering to cooking utensils such as frying pans, iron plates, top plates, and baking molds during cooking. It is an oil / fat composition used as a mold release agent for foods for the purpose of preventing the foods from adhering to cooking utensils such as buds, packaging containers, etc., even when not being cooked. Further, it is also one aspect of the oil and fat composition for mold release of the present invention to improve the peeling of the boiled noodles from the bucket or the net conveyor, the looseness of the noodles, and the like.
  • the oil and fat composition for mold release of the present invention contains the following prepared oil in an amount of 0.5% by mass or more and 100% by mass or less.
  • the prepared oil omits the deoxidizing step in the refining process of crude oil obtained from the raw material for oil, and in order, (1) Degumming process, It has undergone (2) a decolorization step that has been or has not been carried out, and (3) a deodorization step.
  • the prepared oil will be described more specifically.
  • Preparation oil examples of crude oil raw materials for producing prepared oils include soybeans, rapeseed, palm pulp, corn, olives, sesame seeds, safflowers, sunflowers, cotton seeds, rice, peanuts, palm kernels, palms, flaxseed, etc. Can be mentioned.
  • the oil feed material one or more kinds selected from soybean, rapeseed, and palm pulp are preferable, one or two kinds selected from rapeseed and soybean are more preferable, and rapeseed is further preferable.
  • the crude crude oil is obtained by subjecting the oil raw material to squeeze extraction and / or solvent extraction.
  • the squeezing extraction is performed by applying a high pressure to the oil feed material to squeeze out the oil in the cells.
  • Pressed extraction is suitable for relatively oily raw materials such as sesame.
  • Solvent extraction is carried out by contacting the solvent with the residue after compaction or squeezing of the oil food raw material, extracting the oil as a solvent solution, and distilling off the solvent from the obtained solution to obtain the oil.
  • Solvent extraction is suitable for oil-free raw materials such as soybeans.
  • As the solvent an organic solvent such as hexane is used.
  • the degumming step (1) is a step of hydrating and removing gum containing a phospholipid as a main component contained in the oil. Specifically, steam or water is added to crude crude oil and stirred to hydrate the gum and transfer it to an aqueous layer, and then the aqueous layer is separated and removed to obtain a degummed oil. It is essential that the prepared oil in this embodiment undergoes a degumming step.
  • the treatment conditions for the degumming step in the prepared oil the conditions used in the general manufacturing process for refined oils and fats can be adopted. For example, the treatment conditions satisfying the following (i) to (iv) are adopted. It is preferable to do so.
  • Amount of water used 1% by mass or more and 5% by mass or less, preferably 1.5% by mass or more and 3% by mass or less with respect to crude crude oil
  • Degumming aid Can be used as needed Therefore, an aqueous solution of one or more acids selected from oxalic acid, citric acid and phosphoric acid is preferable.
  • Degumming temperature 30 ° C. or higher and 95 ° C. or lower, preferably 35 ° C. or higher and 60 ° C. or lower
  • Stirring time 0 seconds or more and 60 minutes or less, and 1 second or more and 10 seconds when using a line mixer. The following is preferable, and when stirring in the tank, 10 minutes or more and 60 minutes or less is preferable.
  • the decolorization step (2) is a step of adsorbing and removing the pigment contained in the oil under reduced pressure on activated clay, activated carbon, or the like. Specifically, after contacting the degumming oil with activated clay or activated carbon, the activated clay or activated carbon adsorbed with the pigment is removed by vacuum filtration or the like to obtain a decolorized oil.
  • the prepared oil in the present embodiment may or may not undergo the decolorization step, but it is preferable to carry out the decolorization step.
  • the treatment conditions of the decolorization step in the prepared oil can adopt the conditions used in the general manufacturing process of refined oils and fats. For example, the following (v) to (vii) It is preferable to adopt processing conditions that satisfy the conditions.
  • Decolorization time 5 minutes or more and 120 minutes or less, preferably 5 minutes or more and 80 minutes or less, more preferably 5 minutes or more and 60 minutes or less, still more preferably 10 minutes or more and 50 minutes or less.
  • the deodorizing step (3) is a step of removing odorous components contained in the oil by steam distillation under reduced pressure. Specifically, steam is blown into the decolorized oil under reduced pressure to remove odorous components to obtain deodorized oil. It is essential that the prepared oil in this embodiment undergoes a deodorizing step.
  • the treatment conditions for the deodorizing step in the prepared oil the conditions used in the general manufacturing process for refined oils and fats can be adopted. For example, the treatment conditions satisfying the following (viii) to (xi) are adopted. Is preferable.
  • Deodorizing time 10 minutes or more and 240 minutes or less, preferably 20 minutes or more and 240 minutes or less, more preferably 50 minutes or more and 240 minutes or less
  • Decompression degree 150 Pa or more and 1000 Pa or less, preferably 200 Pa or more and 800 Pa or less If the decolorization step is not performed, the decolorizing oil is read as degumming oil.
  • the prepared oil in the present embodiment is characterized by omitting the deoxidizing step.
  • the deoxidizing step is a step of removing free fatty acids contained in the oil as soap by treating with an alkaline aqueous solution such as sodium carbonate or caustic soda.
  • the refining step of the prepared oil in the present embodiment is carried out in the order of the degumming step, the decolorizing step which has been or has not been carried out, and the deodorizing step.
  • the phosphorus content in the prepared oil is preferably 30 mass ppm or more and 300 mass ppm or less, more preferably 50 mass ppm or more and 250 mass ppm or less, still more preferably 70 mass ppm or more and 250 ppm or less, still more preferably 100 mass ppm or more and 220.
  • the mass is ppm or less.
  • phosphatidylcholine (PC) in the prepared oil is preferably 0 mass ppm or more and 5 mass ppm or less, more preferably 0 mass ppm or more and 3 mass ppm or less, and further preferably 0 mass ppm or more. It is 2 mass ppm or less, and more preferably 0 mass ppm or more and 1 mass ppm or less.
  • the phosphatidylethanolamine (PE) in the prepared oil is preferably 0 mass ppm or more and 1 mass ppm or less
  • the phosphatidyl inositol (PI) in the prepared oil is preferably 0 mass ppm or more and 1 mass ppm or less. ..
  • phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol are all phospholipids and are the main components of animal and plant lecithin.
  • the absorbance difference obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm using isooctane as a control (hereinafter, also simply referred to as the absorbance difference) is 0 from the viewpoint of enhancing the releasability. It is preferably .005 or more, more preferably 0.020 or more, further preferably 0.025 or more, and even more preferably 0.030 or more. From the same viewpoint, the upper limit of the absorbance difference is preferably 1.5 or less, more preferably 1.3 or less, still more preferably 1.0 or less, and even more preferably 0.5 or less. .. When the step (2) is not performed, the above “step (2)" is read as "step (1)".
  • isooctane (reagent for spectroscopic analysis, manufactured by Wako Pure Chemical Industries, Ltd.) was put into a control and measurement quartz cell (1 cm), and an ultraviolet visible spectrophotometer (product name: SHIMADZU UV-2450, manufactured by Shimadzu Corporation). ) Is used to perform baseline correction in the range of 600 to 750 nm.
  • the sample is placed in a quartz cell for measurement and the absorbance is measured. The absorbance at 660 nm when the absorbance at 750 nm is zero is obtained as the absorbance difference.
  • the release oil / fat composition may contain edible oil / fat other than the prepared oil.
  • the edible oil and fat referred to here is a crude oil obtained from a raw material for oil food, which has undergone a degumming step, a deoxidizing step, a decoloring step and a deodorizing step.
  • the purification method and purification conditions of each purification step are not particularly limited, and generally performed methods and conditions can be applied.
  • edible oils and fats include soybean oil, rapeseed oil, palm oil, palm kernel oil, corn oil, sunflower oil, olive oil, cottonseed oil, red flower oil, flaxseed oil, sesame oil, rice oil, peanut oil, coconut oil and other vegetable oils.
  • animal fats and oils such as pork fat, beef tallow, chicken fat and palm oil, medium-chain fatty acid triglycerides, and processed fats and oils obtained by subjecting these to fractionation, hydrogenation, ester exchange and the like. These edible oils and fats may be used alone or in combination of two or more.
  • the edible oil is preferably at least one selected from soybean oil, rapeseed oil, palm oil, corn oil, sunflower oil, olive oil, cottonseed oil, rice oil and safflower oil, and is selected from soybean oil, rapeseed oil and palm oil. It is more preferable to contain at least one kind.
  • the total content of edible oils and fats is preferably 60% by mass or more and 100% by mass or less, preferably soybean oil, rapeseed oil, palm oil, corn oil, sunflower oil, olive oil, cottonseed oil, rice oil and red flower oil. It is more preferably mass% or more and 100 mass% or less, further preferably 90 mass% or more and 100 mass% or less, and particularly preferably 100 mass% or less.
  • the term "palm oil” as used herein means palm oil and processed oils and fats of palm oil.
  • the melting point of edible oils and fats is preferably 10 ° C. or lower, more preferably 0 ° C. or lower.
  • a melting point means an rising melting point.
  • the rising melting point can be measured according to the standard fat and oil analysis test method 2.2.4.2-1996.
  • the oil and fat composition for mold release of the present invention suppresses adhesion between food and cooking utensils, containers, etc., and improves peeling. Examples of such an example include suppressing adhesion between ingredients and a frying pan, an iron plate, or the like during cooking such as stir-fry, and separating breads and baked goods from the baking mold after cooking. On the other hand, the oil and fat composition for mold release of the present invention can also suppress undesired adhesion between foods. An example of such a case is the use of noodles for loosening noodle strings after cooking.
  • the content of the prepared oil in the oil and fat composition for mold release of the present invention is 0.5% by mass or more and 100% by mass or less, preferably 3% by mass or more and 90% by mass or less. It is more preferably 5% by mass or more and 80% by mass or less, further preferably 8% by mass or more and 60% by mass or less, and even more preferably 10% by mass or more and 55% by mass or less.
  • the content of the prepared oil in the oil and fat composition for mold release of the present invention is 0.5% by mass or more and 100% by mass or less. , Preferably 1% by mass or more and 60% by mass or less, more preferably 1.5% by mass or more and 30% by mass or less, still more preferably 1.5% by mass or more and 15% by mass or less, still more preferably 4% by mass or more and 13% by mass. % Or less.
  • the content of the prepared oil in the oil and fat composition for mold release of the present invention is 0.5% by mass or more and 100% by mass or less, preferably 10% by mass or more and 90% by mass. % Or less, more preferably 20% by mass or more and 80% by mass or less, still more preferably 35% by mass or more and 65% by mass or less, still more preferably 40% by mass or more and 60% by mass or less.
  • the total amount of the edible oil / fat and the prepared oil in the release oil / fat composition is preferably 80% by mass or more and 100% by mass or less, preferably 85% by mass. It is more preferably 100% by mass or less, and further preferably 90% by mass or more and 100% by mass or less.
  • the mold release oil / fat composition of the present invention may contain, for example, silicone; antioxidant; fragrance; coloring agent, etc. as long as the effect of the invention is not impaired, in addition to the edible oil / fat and the prepared oil. Further, the oil and fat composition for mold release of the present invention has a mold release effect without using an emulsifier, but an emulsifier may be used in combination if necessary.
  • the food in which the release oil / fat composition of the present invention is used is not particularly limited.
  • foods in which the oil and fat composition for mold release are (1) cooked rice such as fried rice, sauce rice and ketchup rice, (2) noodles such as fried noodles and pasta, and (3) meat, vegetables and seafood.
  • Stir-fried foods and roasted foods using eggs are (1) cooked rice such as fried rice, sauce rice and ketchup rice, (2) noodles such as fried noodles and pasta, and (3) meat, vegetables and seafood.
  • Stir-fried foods and roasted foods using eggs (4) powdered foods such as octopus and okonomiyaki, (5) breads such as cooked rice and coppe bread, and baked goods such as sponge cake, pound cake, and cookies.
  • (3) includes hamburger, dumplings, and roasted eggs.
  • the foods in which the release oil / fat composition is used are preferably cooked rice, noodles, stir-fried / roasted foods, and breads, and more preferably cooked rice, noodles, omelet, and breads.
  • the release oil / fat composition can be used for removing from the baking mold at the time of baking in breads and baked goods, and for loosening noodle strings in noodles such as fried noodles and pasta. ..
  • a mold release oil / fat composition containing a predetermined amount of the prepared oil is cooked as a food mold release agent. It is important to adhere to one or both of the surfaces of utensils and containers and the surface of food. Further, in the case of suppressing unfavorable adhesion between foods, it is preferable to attach them to the entire food, such as noodle loosening oil.
  • the description of the prepared oil and food is described in [1. Since it is the same as the content described in [Fat composition for mold release], it is omitted.
  • the method for adhering the release oil / fat composition to the surface of a cooking utensil or a container or the surface of a food product is not particularly limited, and for example, from dropping, spraying, dipping, coating, etc. , Can be selected as appropriate.
  • the release oil / fat composition is used to suppress adhesion between food and cooking utensils, containers, etc., for example, when used for stir-fried foods, breads, etc., the release oil / fat composition is used. Since it is possible to use it repeatedly by attaching it once, it is preferable to attach the release oil / fat composition to a cooking utensil or a container.
  • the release oil / fat composition to the surface of the food.
  • the oil and fat composition for mold release is attached to the surface of cooking utensils and containers and the surface of foods, they may be adhered to the surface of foods in whole or in part, but from the viewpoint of exerting the mold release effect more effectively. It is preferable to attach it to the contact surface between the food and the cooking utensil or the container, or the entire contact surface between the food and the food.
  • the amount of the oil and fat composition for mold release attached to food and cooking utensils, containers, etc. may be adjusted according to the intended use. For example, in the case of stir-fried foods, 0.02 g per 100 cm 2 of the bottom surface of a frying pan or an iron plate is preferable. It is 5 g or less, more preferably 0.05 g or more and 3 g or less, and further preferably 0.1 g or more and 2 g or less.
  • the amount of the oil-and-fat composition for mold release when attached to a baking mold or the like of bread is preferably 0.02 g or more and 5 g or less, more preferably 0.04 g or more and 2 g per 100 cm 2 of the inner area of the baking mold.
  • the amount to which the release oil / fat composition is attached is 0.3 g or more and 6 g or less, preferably 0.5 g per 100 g of foods. It is 4 g or less, more preferably 0.8 g or more and 3 g or less.
  • the cooking utensil, the container, etc. to which the oil and fat composition for mold release is applied are not particularly limited, but an example of the cooking utensil. Examples thereof include frying pans, iron plates, top plates, and baking molds for breads. It can also be applied to a continuous firing machine that uses a conveyor. Examples of containers include vats, packaging containers, storage containers and the like.
  • the cooking utensil, container, or the like to which the release oil / fat composition of the present invention is applied is preferably a cooking utensil, and more preferably a frying pan, an iron plate, a top plate, or a baking mold for breads.
  • the timing of adhering the release oil / fat composition to the surface of the cooking utensil or container and the surface of the food product is not particularly limited, but the adhesion between the food product and the cooking utensil or container is suppressed.
  • the adhesion between the food product and the cooking utensil or container is suppressed.
  • after the release oil / fat composition is once attached to a cooking utensil or the like it is not always necessary to attach it every time cooking is performed while the effect is maintained.
  • the method for improving workability of the present invention is characterized in that a release oil / fat composition containing a predetermined amount of the prepared oil is used in the production of food.
  • the types of prepared oils and foods are described in [1.
  • Oil and fat composition for mold release] the method and timing of attachment to foods and cooking utensils are described in [2. Since it is the same as described in [Food manufacturing method], it is omitted.
  • the workability in the present invention means suppression of food adhesion to cooking utensils during stir-fry cooking; ease of detachment of foods such as bread from the baking mold; reduction of the number of times the release oil is applied.
  • the oil-and-fat composition for mold release can be repeatedly used by being attached to a cooking utensil or a container once.); Improvement of loosening property by being attached to food, etc. can be mentioned.
  • the mold release property is improved by using the mold release oil / fat composition as a mold release agent for foods, so that the foods in the food production can be applied to cooking utensils and containers. Loss and scorching due to sticking can be suppressed, and the time required for their post-treatment can be shortened, improving workability. For example, in the case of breads, it is possible to suppress the loss caused by the food sticking to the mold, and further, the speedy separation of the food from the mold can be expected to shorten the working time.
  • Preparation example 2 of prepared oil The soybean degumming oil was subjected to a decolorization step and a deodorization step under normal refining conditions without performing a deoxidation step to obtain a prepared oil 4 (phosphorus content: 198 mass ppm, PE, PC, PI were all detected. Z).
  • Isooctane (reagent for spectroscopic analysis, manufactured by Wako Pure Chemical Industries, Ltd.) is placed in a control quartz cell (1 cm) and a measurement quartz cell (1 cm), and an ultraviolet-visible spectrophotometer (product name "SHIMAZU UV-2450", stock) Baseline correction was performed in the range of 600 to 750 nm using a company manufactured by Shimadzu Corporation. Next, the oil and fat to be measured was put into a quartz cell for measurement, and the absorbance was measured.
  • the absorbance at 660 nm when the absorbance at 750 nm was set to zero was described, and this was defined as the absorbance difference obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm using isooctane as a control.
  • the standard is a mixture of crude lecithin (product name: lecithin CL, manufactured by J-Oil Mills Co., Ltd.) and PA lecithin (product name: Benecoat, manufactured by Kao Corporation), and phospholipids are prepared at the Japan Food Research Laboratories. It was quantified and used as a true value in the standard.
  • Example 1 In this example, the sauce rice was cooked and the releasability of the food from the frying pan was tested.
  • test oils 1 to 5 which are the oil and fat compositions for mold release of the present invention showed an excellent mold release effect and good workability. Comparing Examples 1-1 to 3 using the test oils 1 to 3, when the phosphorus content in the prepared oil was 133 mass ppm or more and 198 mass ppm or less, there was little scorching and the releasability was good. Further, when the absorbance difference was 0.033 or more and 1.314 or less, the releasability was good, and when it was 0.033 or more and 0.173 or less, it was even better.
  • Example 2 In this example, thinly roasted eggs (fried eggs) were cooked and the releasability of food from a frying pan was tested.
  • the test oil 2 and the test oil 2 were used alone in Control Example 2 and Example 2-1 respectively, the test oil was mixed at a ratio of 50:50 despite the occurrence of scorching.
  • Example 2-2 using No. 6 no scorching occurred even on the 10th omelet, and the mold releasability was very excellent.
  • the content of the prepared oil in the oil and fat composition for mold release is considered from the viewpoint of mold releasability. Was good at 50% by mass or more and 100% by mass or less, and even better at 50% by mass.
  • Example 3 the bread dough was placed in a mold in which each test oil was applied to the baking mold in advance, and after baking, the mold releasability of the bread was tested.
  • raw materials In this example, the following materials were mainly used as raw materials.
  • Powder raw material Strong flour: Product name "Eagle”, Nippon Flour Mills Co., Ltd. Powdered reduced maltose starch syrup: Product name "Amalti”, Mitsubishi Shoji Food Tech Co., Ltd.
  • Bread improver Product name "Max Power", J-Oil Mills Co., Ltd. : Product name "defatted milk powder", manufactured by Hokkaido Dairy Co., Ltd.
  • test oil and fat composition for mold release and mold 1.
  • Each test oil was prepared by mixing each component with the formulation shown in Table 5.
  • the test oil 9 was prepared by adding crude lecithin (product name: lecithin CL, manufactured by J-Oil Mills Co., Ltd.) to refined rapeseed oil, mixing the oil, and stirring for 5 minutes after reaching 60 ° C. .. 2.
  • lecithin CL product name: lecithin CL, manufactured by J-Oil Mills Co., Ltd.
  • the dough was prepared as follows according to the formulation shown in Table 6. 1.
  • Ingredients other than fats and oils were placed in a mixer bowl and mixed with a bread mixer (product name: Can Tho Mixer HP-20M, manufactured by Kanto Mixer Co., Ltd.) under the following conditions.
  • Mixing conditions After 3 minutes at 1st speed and 4 minutes at 2nd speed with a hook, add oil and fat, mix for 1 minute at 3rd speed, and then 2 minutes at 1st speed, 3 minutes at 2nd speed, and 5 at 3rd speed. Kneaded for ⁇ 9 minutes. 2.
  • the dough was removed from the mixer and fermented at 28 ° C. for 60 minutes. 3. 3. 3.
  • the dough was divided into 50 g pieces, rolled and allowed to rest for 20 minutes, and then molded into a koppe-pan shape through a mulder. 4. Put the prepared aluminum mold on the above 3. The dough formed in the above step was placed and fermented in a proofer having a temperature of 38 ° C. and a relative humidity of 80% for 50 minutes. 5. After fermentation, it was baked in an oven under the following conditions and time. Baking conditions: upper 170 ° C / lower 170 ° C Baking time: 8 minutes 6. The following mold releasability evaluation was performed on the baked bread.
  • Example 4 the loosening property of the oil and fat composition for mold release of the present invention as fried noodle loosening oil was tested.
  • the boiled noodles obtained in the above step were placed in a close-fitting container with a lid (product name: tofu making, size: 10 x 12.3 x 7.2 cm, manufactured by Skater Co., Ltd.), and the lid was placed. 5. A weight of 1.5 times (300 g) the mass of the noodles was applied on the lid. 6. It was stored in a refrigerator at 5 ° C. for 1 day.
  • the mold release oil / fat composition of the present invention (Example 4-1) containing 50% by mass of the prepared oil 2 has a releasability between noodles as compared with Control Example 4 using the control oil 2.
  • Example 4-1 containing 50% by mass of the prepared oil 2 has a releasability between noodles as compared with Control Example 4 using the control oil 2.
  • the oil and fat composition for mold release of the present invention containing 2 to 100% by mass of the prepared oil obtained through a predetermined refining step is a food product for cooking utensils such as frying pans and baking molds. Adhesion could be suppressed and an excellent mold release effect was shown.
  • the release oil / fat composition of the present invention containing 50% by mass of the prepared oil obtained through the predetermined refining step of the present invention was excellent in loosening property of noodles.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention concerne un procédé de production d'une composition de matière grasse ou d'huile pour le démoulage, ladite composition présentant un excellent effet de démoulage.　L'invention concerne également un procédé de production d'une composition de matière grasse ou d'huile pour le démoulage, ladite composition contenant de 0,5 % en masse à 100 % en masse d'une huile préparée qui est obtenue par un procédé de raffinage d'une huile brute qui est obtenue à partir d'une matière première d'huile, ledit procédé de raffinage comprenant séquentiellement (1) une étape de démucilagination, (2) une étape de décoloration qui peut être réalisée ou non réalisée et (3) une étape de désodorisation, sans recourir à une étape de désoxydation.
PCT/JP2020/028126 2019-07-30 2020-07-20 Procédé de production d'une composition de matière grasse ou d'huile pour le démoulage WO2021020216A1 (fr)

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JP2019-140310 2019-07-30
JP2019140310 2019-07-30

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000279092A (ja) * 1999-03-31 2000-10-10 Yoshihara Oil Mill Ltd レシチンを含む食用油およびその利用
WO2012035901A1 (fr) * 2010-09-14 2012-03-22 株式会社Ｊ－オイルミルズ Procédé de production pour composition de graisse et d'huile
JP2013081475A (ja) * 2011-08-29 2013-05-09 J-Oil Mills Inc レシチン含有油脂組成物の製造方法及びレシチン沈降防止方法
JP2018172459A (ja) * 2017-03-31 2018-11-08 株式会社Ｊ−オイルミルズ ドレッシング用油脂組成物

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000279092A (ja) * 1999-03-31 2000-10-10 Yoshihara Oil Mill Ltd レシチンを含む食用油およびその利用
WO2012035901A1 (fr) * 2010-09-14 2012-03-22 株式会社Ｊ－オイルミルズ Procédé de production pour composition de graisse et d'huile
JP2013081475A (ja) * 2011-08-29 2013-05-09 J-Oil Mills Inc レシチン含有油脂組成物の製造方法及びレシチン沈降防止方法
JP2018172459A (ja) * 2017-03-31 2018-11-08 株式会社Ｊ−オイルミルズ ドレッシング用油脂組成物

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JPWO2021020216A1 (fr) 2021-02-04

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