WO2021065444A1 - Mold release oil for processed meat food - Google Patents

Mold release oil for processed meat food Download PDF

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Publication number
WO2021065444A1
WO2021065444A1 PCT/JP2020/034718 JP2020034718W WO2021065444A1 WO 2021065444 A1 WO2021065444 A1 WO 2021065444A1 JP 2020034718 W JP2020034718 W JP 2020034718W WO 2021065444 A1 WO2021065444 A1 WO 2021065444A1
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Prior art keywords
mass
oil
release oil
processed meat
meat
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PCT/JP2020/034718
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French (fr)
Japanese (ja)
Inventor
理樹 廣島
千弘 石川
伸吾 上林
利佳 田中
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株式会社Ｊ－オイルミルズ
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Priority to JP2021550556A priority Critical patent/JPWO2021065444A1/ja
Publication of WO2021065444A1 publication Critical patent/WO2021065444A1/en

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Classifications

    • 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
    • A23L13/00—Meat products; Meat meal; 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof

Definitions

  • the present invention relates to a mold release oil for processed meat foods, a method for suppressing scorching of processed meat foods, an agent for suppressing scorching of processed meat foods, and a method for producing processed meat foods.
  • mold release oil has been used for the purpose of preventing adhesion between the food material after baking and the cooking utensil, baking mold, top plate, etc. during cooking.
  • Lecithin has been generally used as a mold release oil from the viewpoint of economy and effect in order to obtain the mold releasability of food.
  • the release oil using lecithin tends to cause browning due to heating, and has a problem that the flavor and appearance of the cooked product are impaired.
  • the releasability was not sufficient depending on the cooked product.
  • Patent Document 1 describes a stir-fry oil / fat composition containing 0.05% by weight or more and 5% by weight or less of lecithin. However, Patent Document 1 does not disclose or suggest the releasability of processed meat foods.
  • an object of the present invention is to provide a mold release oil for processed meat foods, a method for suppressing scorching of processed meat foods, an agent for suppressing scorching of processed meat foods, and a method for producing processed meat foods.
  • the present invention is a release oil for processed meat foods containing edible oil and fat and enzymatically decomposed lecithin, and the enzymatically decomposed lecithin is used as a phospholipid in an amount of 0.01% by mass or more 4 It provides the mold release oil containing 5.5% by mass or less.
  • the content of phosphatidic acid with respect to the phospholipid in the enzymatically decomposed lecithin is preferably 50% by mass or more and 100% by mass or less.
  • the processed meat food is a food containing minced meat.
  • the food containing the minced meat is one selected from hamburger steak, meat dumplings, meatballs, meat loaf, and stir-fried minced meat.
  • the present invention provides, from the second viewpoint, a method for suppressing scorching, in which the release oil is used for cooking a processed meat food.
  • the present invention provides a non-sticking agent for processed meat foods containing the release oil as an active ingredient from the third viewpoint.
  • the present invention provides, from the fourth aspect, a method for producing a processed meat food, which comprises a step of using the release oil for cooking.
  • the release oil capable of suppressing scorching during cooking of processed meat foods.
  • the release oil can be used to provide a method for suppressing scorching of processed meat foods during cooking, and an agent for suppressing scorching of processed meat foods.
  • a method for producing a processed meat food which comprises a step of using a release oil for cooking.
  • the release oil according to the present invention includes edible oils and fats.
  • the raw material oil and fat used for the edible oil and fat is not particularly limited, but for example, rapeseed oil, soybean oil, corn oil, palm oil, palm oil, palm kernel oil, monkey oil, coconut oil, shea butter, rice oil, cottonseed oil, and the like.
  • examples include vegetable oils such as red flower oil, sunflower oil, olive oil, flaxseed oil, and peanut oil, animal oils such as beef fat, pork fat, chicken fat, milk fat, and fish oil, and synthetic oils and fats such as medium-chain fatty acid triglyceride.
  • processed fats and oils obtained by treating the vegetable fats and oils, animal fats and oils or synthetic fats and oils with one or more kinds selected from curing, sorting and transesterification can be used as raw material fats and oils.
  • the edible fats and oils can be selected from one or more of these fats and oils, and the edible fats and oils are soybean oil, rapeseed oil, palm-based fats and oils, corn oil, sunflower oil, olive oil, cottonseed oil, and rice oil.
  • safflower oil and more preferably one or more selected from soybean oil, rapeseed oil, and palm oil.
  • the total content of one or more selected from soybean oil, rapeseed oil, palm oil, corn oil, sunflower oil, olive oil, cottonseed oil, rice oil, and safflower oil in edible oils and fats is 60% by mass. % Or more and 100% by mass or less, more preferably 75% by mass or more and 100% by mass or less, further preferably 90% by mass or more and 100% by mass or less, and further preferably 100% by mass. More preferred.
  • 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 reference fat analysis test method 2.2.4.2-1996.
  • the enzymatically decomposed lecithin used in the present invention is mainly composed of phosphatidic acid and lysolecithin obtained by enzymatically decomposing plant lecithin such as soybean lecithin and egg yolk lecithin with an enzyme such as phospholipase, and is a liquid or paste. It can be used in any form such as a form or a powder form, but a liquid form is preferable.
  • the enzymatically decomposed lecithin preferably contains phosphatidic acid as a main component.
  • the content of phosphatidic acid with respect to the phospholipid in the enzymatically decomposed lecithin is preferably 50% by mass or more and 100% by mass or less, more preferably 70% by mass or more and 100% by mass or less, and 90% by mass or more and 100% by mass or less. It is more preferably 95% by mass or more and 100% by mass or less, and even more preferably 100% by mass.
  • the content of phosphatidylethanolamine with respect to the phospholipid in the enzymatically decomposed lecithin is preferably 5% by mass or less.
  • the release oil according to the present invention contains enzymatically decomposed lecithin as a phospholipid in an amount of 0.01% by mass or more and 4.5% by mass or less, preferably 0.05% by mass or more and 3% by mass or less, more preferably. Is contained in an amount of 0.1% by mass or more and 2.8% by mass or less, and more preferably 0.1% by mass or more and 2.5% by mass or less. If it is too much, problems such as smoke may occur.
  • the release oil according to the present invention may contain, in addition to the edible oil and fat and the enzymatically decomposed lecithin, a component usually blended in the edible oil and fat composition as long as the effect of the present invention is not impaired.
  • a component usually blended in the edible oil and fat composition as long as the effect of the present invention is not impaired.
  • antioxidants such as tocopherol, ascorbic acid 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; silicone; fragrance ; Emulsifier, etc.
  • the release oil according to the present invention may contain an emulsifier other than enzymatically decomposed lecithin.
  • the emulsifier include lecithin other than enzymatically decomposed lecithin, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and stearoyl.
  • Examples include calcium lactate.
  • the ratio of the content of the enzymatically decomposed lecithin to the content of the emulsifier containing the enzymatically decomposed lecithin in the release oil is preferably 60% by mass or more and 100% by mass or less, and more preferably 70% by mass or more and 100% by mass or more. More preferably, it is 90% by mass or more and 100% by mass or less, and even more preferably 100% by mass.
  • the emulsifier is preferably one or more selected from polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, organic acid monoglyceride, and sorbitan fatty acid ester, and polyglycerin fatty acid ester and polyglycerin.
  • One or more selected from condensed ricinoleic acid ester and sorbitan fatty acid ester is more preferable, and polyglycerin fatty acid ester is further preferable.
  • the polyglycerin fatty acid ester preferably has an average degree of polymerization of glycerin of 2 or more and 20 or less, more preferably 2 or more and 16 or less, further preferably 6 or more and 12 or less, and 8 or more and 12 or less. Is even more preferable.
  • the HLB is preferably 1.0 or more and 8.0 or less, more preferably 2.0 or more and 7.5 or less, further preferably 3.0 or more and 7.0 or less, and further preferably 4.1 or more and 6.0 or less.
  • the fatty acid is preferably one or more selected from oleic acid, behenic acid, and erucic acid, and more preferably oleic acid.
  • the meat raw material used is not particularly limited, and examples thereof include livestock meat such as beef, pig and sheep, poultry meat such as chicken, duck and domestic duck, and fish meat.
  • the processed meat food is preferably a food containing minced meat.
  • the raw material of minced meat is not particularly limited, and is livestock meat such as beef, pork, sheep, poultry meat such as chicken, duck, and domestic duck, fish meat, etc., and is preferably selected from beef, pork, and chicken 1. Species or two or more species, more preferably one or two species selected from cattle and pigs. When a specific minced meat raw material is used, it is easily burnt and the effect of the present invention can be remarkably obtained.
  • the processed meat food includes foods containing minced meat such as hamburger steak, meat dumplings, meatballs, meatballs, and fried minced meat, preferably hamburger steak, meatballs, and meatballs, and more preferably hamburger steak.
  • minced meat such as hamburger steak, meat dumplings, meatballs, meatballs, and fried minced meat, preferably hamburger steak, meatballs, and meatballs, and more preferably hamburger steak.
  • stir-fried minced meat examples include mapo tofu, stir-fried eggplant and minced meat, gapao rice, and minced meat sauce.
  • the processed meat foods include ingredients such as vegetable proteins other than meat, seasonings, spices, flavors, preservatives, acidulants, thickeners, gelling agents, antioxidants, etc., onions, carrots, peppers, cabbage, etc. And other vegetables may be included.
  • the method for producing a processed meat food according to the present invention includes a step of using the release oil at the time of cooking. In that case, it is preferable to include a step of firing in a frying pan, an iron plate, or the like.
  • the raw materials for the release oil are as follows. Refined rapeseed oil (manufactured by J-Oil Mills Co., Ltd., rising melting point 0 ° C or less) Enzymatically degraded lecithin 1 (Benecoat BMI-40L, phospholipid content 41.6% by mass, phosphatidic acid content 41.6% by mass, phosphatidylethanolamine content 0% by mass, manufactured by Kao Co., Ltd.) Enzymatically decomposed lecithin 2 (Recimal EL, phospholipid content 38.2% by mass, phosphatidic acid content 0.76% by mass, phosphatidylethanolamine content 10.1%, manufactured by RIKEN Vitamin Co., Ltd.) Crude lecithin (lecithin CL, phospholipid content 62% by mass, phosphatidic acid content 9.9% by mass, phosphatidylethanolamine content 18.3%, manufactured by J-Oil Mills Co., Ltd.) Fractional lecithin (PC-
  • the phospholipid composition and content of lecithin were measured by the following method.
  • Phospholipids were quantified at the Japan Food Research Laboratories with an appropriate mixture of crude lecithin and enzymatically decomposed lecithin 1, and this was used as the true value in the standard.
  • Example 1 The refined rapeseed oil is kept at 60 ° C., lecithin is added to 5% by mass according to the formulation shown in Table 2, and the mixture is sufficiently dissolved and then allowed to cool to 25 ° C. to obtain a release oil. It was.
  • the release property of the obtained release oil was evaluated by the following evaluation method 1.
  • the coloring was evaluated by the following evaluation method 2.
  • the obtained evaluation results are shown in Table 2.
  • ⁇ Evaluation method 1 Releasability evaluation> A: Method for preparing hamburger steak 250 g of commercially available beef / pork meat, 120 mL of milk, and 46 g of hamburger helper (manufactured by House Foods Co., Ltd.) were mixed well, divided into 120 g each, and molded. B: Evaluation method of releasability 1. The mass of a stainless steel frying pan with a diameter of 22 cm was measured. 2. Put 10 g of mold release oil in a frying pan and heat it with an IH heater until the surface temperature of the center reaches 200 ° C. 4. Place 120 g of the molded hamburger on a frying pan and heat it for 1 minute. 4. Turn the hamburger over and heat it for another 1 minute. 6.
  • the steps 1 to 5 above were repeated 3 times.
  • the mass of the frying pan was measured after removing the hamburger. The difference between the mass measured in 7 above and the mass measured in 1 above was defined as the scorched mass.
  • ⁇ Evaluation method 2 Coloring evaluation>
  • refined rapeseed oil was used, and if necessary, it was diluted with refined rapeseed oil for measurement. The absorbance at 520 nm before heating was measured, and the difference from the measured value after heating was calculated.
  • An ultraviolet-visible spectrophotometer UV-2450; 1 cm acrylic cell manufactured by Shimadzu Corporation was used for measuring the absorbance.
  • Example 2 The release oils of Examples 2-1 to 2-2 were obtained by the same preparation method as in Test Example 1 except that the compounding ratio of Test Example 1 was set to the compounding ratio shown in Table 3.
  • the release property of the obtained release oil was evaluated by the above evaluation method 1.
  • the obtained test results are shown in Table 3.
  • the release property of the obtained release oil was evaluated by the evaluation method 3.
  • the obtained test results are shown in Table 4.
  • ⁇ Evaluation method 3 Evaluation of hamburger releasability>
  • A Method for preparing hamburger steak: 250 g of commercially available beef / pork meat, 120 mL of milk, and 46 g of hamburger helper (manufactured by House Foods Co., Ltd.) were mixed well, divided into 50 g portions, and molded.
  • B Evaluation method of releasability 1. The mass of a stainless steel frying pan with a diameter of 22 cm was measured. 2. Put 10 g of mold release oil in a frying pan and heat it with an IH heater until the surface temperature of the center reaches 200 ° C. 4. Spread 50 g of the molded hamburger steak evenly over the surface of the frying pan and heat it for 1 minute. 4. Turn the frying pan upside down, remove the hamburger steak, and measure the mass. The difference between the weight measured in 4 and the weight measured in 1 was defined as the scorched mass.

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Abstract

Provided is a mold release oil that can prevent a processed meat food from scorching during heat cooking.　The mold release oil for a processed meat food comprises an edible fat or oil and an enzymatically decomposed lecithin, wherein the enzymatically decomposed lecithin is contained in an amount of 0.01-4.5 mass% inclusive in terms of phospholipids. Preferably, the phosphatidic acid content is 50-100 mass% inclusive relative to phospholipids in the enzymatically decomposed lecithin.

Description

食肉加工食品用離型油Release oil for processed meat foods
　本発明は、食肉加工食品用の離型油、食肉加工食品の焦げ付き抑制方法、食肉加工食品の焦げ付き抑制剤、及び食肉加工食品の製造方法に関する。 The present invention relates to a mold release oil for processed meat foods, a method for suppressing scorching of processed meat foods, an agent for suppressing scorching of processed meat foods, and a method for producing processed meat foods.
　従来、食品加工業界において、加熱調理の際、焼成後の食品素材と調理器具、焼型、天板などとの付着を防止する目的で、離型油が使用されている。 Conventionally, in the food processing industry, mold release oil has been used for the purpose of preventing adhesion between the food material after baking and the cooking utensil, baking mold, top plate, etc. during cooking.
　離型油には、食品の離型性を得るために、経済性と効果の点から、レシチンが一般的に使用されてきた。しかし、レシチンを使用した離型油は、加熱による褐変が起こりやすく、調理品の風味や外観を損なうという課題があった。また、調理品によっては離型性が十分ではなかった。 Lecithin has been generally used as a mold release oil from the viewpoint of economy and effect in order to obtain the mold releasability of food. However, the release oil using lecithin tends to cause browning due to heating, and has a problem that the flavor and appearance of the cooked product are impaired. In addition, the releasability was not sufficient depending on the cooked product.
　特許文献１には、レシチンを０．０５重量％以上５重量％以下含有する炒め用油脂組成物が記載されている。しかし、上記特許文献１には食肉加工食品の離型性については開示も示唆もない。 Patent Document 1 describes a stir-fry oil / fat composition containing 0.05% by weight or more and 5% by weight or less of lecithin. However, Patent Document 1 does not disclose or suggest the releasability of processed meat foods.
ＷＯ２０１３／０３１３３２号公報WO2013 / 031332
　そこで、本発明においては、食肉加工食品用離型油、食肉加工食品の焦げ付き抑制方法、食肉加工食品の焦げ付き抑制剤、及び食肉加工食品の製造方法を提供することを目的とする。 Therefore, an object of the present invention is to provide a mold release oil for processed meat foods, a method for suppressing scorching of processed meat foods, an agent for suppressing scorching of processed meat foods, and a method for producing processed meat foods.
　本発明者等は、鋭意検討の結果、食用油脂に、特定のレシチンを含有させた離型油が、食肉加工食品の加熱調理時の焦げ付きを抑制することを見出し、本発明を完成させた。 As a result of diligent studies, the present inventors have found that a mold release oil containing a specific lecithin in edible oils and fats suppresses scorching of processed meat foods during cooking, and completed the present invention.
　すなわち、本発明は、その第１の観点において、食用油脂と、酵素分解レシチンを含有する食肉加工食品用離型油であって、前記酵素分解レシチンをリン脂質として、０．０１質量％以上４．５質量％以下含有する、前記離型油を提供するものである。 That is, from the first viewpoint, the present invention is a release oil for processed meat foods containing edible oil and fat and enzymatically decomposed lecithin, and the enzymatically decomposed lecithin is used as a phospholipid in an amount of 0.01% by mass or more 4 It provides the mold release oil containing 5.5% by mass or less.
　本発明にかかる離型油においては、前記酵素分解レシチン中のリン脂質に対するホスファチジン酸含量が５０質量％以上１００質量％以下であることが好ましい。 In the release oil according to the present invention, the content of phosphatidic acid with respect to the phospholipid in the enzymatically decomposed lecithin is preferably 50% by mass or more and 100% by mass or less.
　本発明にかかる離型油においては、前記食肉加工食品が、ひき肉を含む食品であることが好ましい。 In the release oil according to the present invention, it is preferable that the processed meat food is a food containing minced meat.
　本発明にかかる離型油においては、前記ひき肉を含む食品が、ハンバーグ、肉団子、つくね、ミートローフ、及びひき肉炒めから選ばれる１種であることが好ましい。 In the release oil according to the present invention, it is preferable that the food containing the minced meat is one selected from hamburger steak, meat dumplings, meatballs, meat loaf, and stir-fried minced meat.
　また、本発明は、その第２の観点において、前記離型油を、食肉加工食品の加熱調理に使用する、焦げ付き抑制方法を提供するものである。 Further, the present invention provides, from the second viewpoint, a method for suppressing scorching, in which the release oil is used for cooking a processed meat food.
　また、本発明は、その第３の観点において、前記離型油を有効成分とする、食肉加工食品の焦げ付き抑制剤を提供するものである。 Further, the present invention provides a non-sticking agent for processed meat foods containing the release oil as an active ingredient from the third viewpoint.
　また、本発明は、その第４の観点において、前記離型油を加熱調理に使用する工程を含む、食肉加工食品の製造方法を提供するものである。 Further, the present invention provides, from the fourth aspect, a method for producing a processed meat food, which comprises a step of using the release oil for cooking.
　本発明によれば、食肉加工食品の加熱調理時の焦げ付きを抑制できる離型油を提供することができる。また、その離型油を利用して、食肉加工食品の加熱調理時の焦げ付き抑制方法、ならびに食肉加工食品の焦げ付き抑制剤を提供することができる。さらに、離型油を加熱調理に使用する工程を含む食肉加工食品の製造方法を提供することができる。 According to the present invention, it is possible to provide a mold release oil capable of suppressing scorching during cooking of processed meat foods. In addition, the release oil can be used to provide a method for suppressing scorching of processed meat foods during cooking, and an agent for suppressing scorching of processed meat foods. Further, it is possible to provide a method for producing a processed meat food, which comprises a step of using a release oil for cooking.
　本発明にかかる離型油は食用油脂を含む。前記食用油脂に用いられる原料油脂としては、特に限定されないが、例えば、菜種油、大豆油、コーン油、ヤシ油、パーム油、パーム核油、サル脂、カカオ脂、シア脂、米油、綿実油、紅花油、ヒマワリ油、オリーブ油、亜麻仁油、落花生油などの植物油脂、牛脂、豚脂、鶏脂、乳脂、魚油などの動物油脂、中鎖脂肪酸トリグリセリドなどの合成油脂が挙げられる。また、前記植物油脂、動物油脂又は合成油脂に対して、硬化、分別、及びエステル交換から選ばれる１種又は２種以上の処理をした加工油脂を原料油脂として使用することができる。前記食用油脂は、これらの油脂から１種又は２種以上を選択して用いることができるが、食用油脂は、大豆油、菜種油、パーム系油脂、コーン油、ヒマワリ油、オリーブ油、綿実油、米油、及び紅花油から選ばれる１種又は２種以上を含むことが好ましく、大豆油、菜種油、及びパーム系油脂から選ばれる１種又は２種以上を含むことがより好ましい。その場合、食用油脂中の大豆油、菜種油、パーム系油脂、コーン油、ヒマワリ油、オリーブ油、綿実油、米油、及び紅花油から選ばれる１種又は２種以上の含有量の合計が、６０質量％以上１００質量％以下であることが好ましく、７５質量％以上１００質量％以下であることがより好ましく、９０質量％以上１００質量％以下であることがさらに好ましく、１００質量％であることがさらにより好ましい。ここでいうパーム系油脂とは、パーム油及びパーム油の加工油脂を意味する。 The release oil according to the present invention includes edible oils and fats. The raw material oil and fat used for the edible oil and fat is not particularly limited, but for example, rapeseed oil, soybean oil, corn oil, palm oil, palm oil, palm kernel oil, monkey oil, coconut oil, shea butter, rice oil, cottonseed oil, and the like. Examples include vegetable oils such as red flower oil, sunflower oil, olive oil, flaxseed oil, and peanut oil, animal oils such as beef fat, pork fat, chicken fat, milk fat, and fish oil, and synthetic oils and fats such as medium-chain fatty acid triglyceride. Further, processed fats and oils obtained by treating the vegetable fats and oils, animal fats and oils or synthetic fats and oils with one or more kinds selected from curing, sorting and transesterification can be used as raw material fats and oils. The edible fats and oils can be selected from one or more of these fats and oils, and the edible fats and oils are soybean oil, rapeseed oil, palm-based fats and oils, corn oil, sunflower oil, olive oil, cottonseed oil, and rice oil. , And one or more selected from safflower oil, and more preferably one or more selected from soybean oil, rapeseed oil, and palm oil. In that case, the total content of one or more selected from soybean oil, rapeseed oil, palm oil, corn oil, sunflower oil, olive oil, cottonseed oil, rice oil, and safflower oil in edible oils and fats is 60% by mass. % Or more and 100% by mass or less, more preferably 75% by mass or more and 100% by mass or less, further preferably 90% by mass or more and 100% by mass or less, and further preferably 100% by mass. More preferred. The term "palm oil" as used herein means palm oil and processed oils and fats of palm oil.
　食用油脂は、融点が１０℃以下であることが好ましく、０℃以下であることがより好ましい。なお、本明細書で、融点は、上昇融点を意味する。上昇融点は、基準油脂分析試験法２．２．４．２－１９９６に則って測定することができる。 The melting point of edible oils and fats is preferably 10 ° C. or lower, more preferably 0 ° C. or lower. In addition, in this specification, a melting point means an rising melting point. The rising melting point can be measured according to the reference fat analysis test method 2.2.4.2-1996.
　本発明において用いられる酵素分解レシチンとは、大豆レシチン等の植物レシチンや卵黄レシチンを、ホスホリパーゼ等の酵素で酵素分解して得られる、ホスファチジン酸及びリゾレシチンを主成分とするものであり、液状、ペースト状、粉末状等のいずれの形態のものであっても用いることができるが、液状の形態のものが好ましい。 The enzymatically decomposed lecithin used in the present invention is mainly composed of phosphatidic acid and lysolecithin obtained by enzymatically decomposing plant lecithin such as soybean lecithin and egg yolk lecithin with an enzyme such as phospholipase, and is a liquid or paste. It can be used in any form such as a form or a powder form, but a liquid form is preferable.
　また、前記酵素分解レシチンは、ホスファチジン酸を主成分とするものが好ましい。前記酵素分解レシチン中のリン脂質に対するホスファチジン酸含量は、５０質量％以上１００質量％以下であることが好ましく、７０質量％以上１００質量％以下であることがより好ましく、９０質量％以上１００質量％以下であることがさらに好ましく、９５質量％以上１００質量％以下であることがさらにより好ましく、１００質量％であることがことさら好ましい。 Further, the enzymatically decomposed lecithin preferably contains phosphatidic acid as a main component. The content of phosphatidic acid with respect to the phospholipid in the enzymatically decomposed lecithin is preferably 50% by mass or more and 100% by mass or less, more preferably 70% by mass or more and 100% by mass or less, and 90% by mass or more and 100% by mass or less. It is more preferably 95% by mass or more and 100% by mass or less, and even more preferably 100% by mass.
　また、前記酵素分解レシチン中のリン脂質に対するホスファチジルエタノールアミン含量は、５質量％以下であることが好ましい。 Further, the content of phosphatidylethanolamine with respect to the phospholipid in the enzymatically decomposed lecithin is preferably 5% by mass or less.
　本発明にかかる離型油においては、酵素分解レシチンをリン脂質として、０．０１質量％以上４．５質量％以下含有し、好ましくは０．０５質量％以上３質量％以下含有し、より好ましくは０．１質量％以上２．８質量％以下含有し、さらに好ましくは０．１質量％以上２．５質量％以下含有する。多すぎると発煙等に問題が生じる場合がある。 The release oil according to the present invention contains enzymatically decomposed lecithin as a phospholipid in an amount of 0.01% by mass or more and 4.5% by mass or less, preferably 0.05% by mass or more and 3% by mass or less, more preferably. Is contained in an amount of 0.1% by mass or more and 2.8% by mass or less, and more preferably 0.1% by mass or more and 2.5% by mass or less. If it is too much, problems such as smoke may occur.
　本発明にかかる離型油には、食用油脂、酵素分解レシチンの他に、通常、食用の油脂組成物に配合される成分を、発明の効果を損なわない範囲において含有していてもよい。例えば、トコフェロール、アスコルビン酸パルミテート、ローズマリー抽出物、茶抽出物、甘草抽出物等の酸化防止剤；クエン酸やリンゴ酸等の金属キレート剤；ビタミンＡ、ビタミンＤ等のビタミン類；シリコーン；香料；乳化剤等である。 The release oil according to the present invention may contain, in addition to the edible oil and fat and the enzymatically decomposed lecithin, a component usually blended in the edible oil and fat composition as long as the effect of the present invention is not impaired. For example, antioxidants such as tocopherol, ascorbic acid 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; silicone; fragrance ; Emulsifier, etc.
　本発明にかかる離型油には、酵素分解レシチン以外の乳化剤を含有していてもよい。前記乳化剤としては、酵素分解レシチン以外のレシチン、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ショ糖脂肪酸エステル、有機酸モノグリセリド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ステアロイル乳酸カルシウム等が挙げられる。前記離型油中の酵素分解レシチンを含む乳化剤含有量に対する酵素分解レシチンの含有量の割合が６０質量％以上１００質量％以下であることが好ましく、７０質量％以上１００質量％以上であることがより好ましく、９０質量％以上１００質量％以下であることがさらに好ましく、１００質量％であることがさらにより好ましい。 The release oil according to the present invention may contain an emulsifier other than enzymatically decomposed lecithin. Examples of the emulsifier include lecithin other than enzymatically decomposed lecithin, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and stearoyl. Examples include calcium lactate. The ratio of the content of the enzymatically decomposed lecithin to the content of the emulsifier containing the enzymatically decomposed lecithin in the release oil is preferably 60% by mass or more and 100% by mass or less, and more preferably 70% by mass or more and 100% by mass or more. More preferably, it is 90% by mass or more and 100% by mass or less, and even more preferably 100% by mass.
　また、前記乳化剤は、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ショ糖脂肪酸エステル、有機酸モノグリセリド、及びソルビタン脂肪酸エステルから選ばれる１種又は２種以上が好ましく、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、及びソルビタン脂肪酸エステルから選ばれる１種又は２種以上がより好ましく、ポリグリセリン脂肪酸エステルがさらに好ましい。 The emulsifier is preferably one or more selected from polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, organic acid monoglyceride, and sorbitan fatty acid ester, and polyglycerin fatty acid ester and polyglycerin. One or more selected from condensed ricinoleic acid ester and sorbitan fatty acid ester is more preferable, and polyglycerin fatty acid ester is further preferable.
　前記ポリグリセリン脂肪酸エステルは、グリセリン平均重合度が２以上２０以下であることが好ましく、２以上１６以下であることがより好ましく、６以上１２以下であることがさらに好ましく、８以上１２以下であることがさらにより好ましい。また、ＨＬＢは１．０以上８．０以下が好ましく、２．０以上７．５以下がより好ましく、３．０以上７．０以下がさらに好ましく、４．１以上６．０以下がさらにより好ましい。また、脂肪酸は、オレイン酸、ベヘン酸、及びエルカ酸から選ばれる１種又は２種以上であることが好ましく、オレイン酸であることがより好ましい。 The polyglycerin fatty acid ester preferably has an average degree of polymerization of glycerin of 2 or more and 20 or less, more preferably 2 or more and 16 or less, further preferably 6 or more and 12 or less, and 8 or more and 12 or less. Is even more preferable. Further, the HLB is preferably 1.0 or more and 8.0 or less, more preferably 2.0 or more and 7.5 or less, further preferably 3.0 or more and 7.0 or less, and further preferably 4.1 or more and 6.0 or less. preferable. The fatty acid is preferably one or more selected from oleic acid, behenic acid, and erucic acid, and more preferably oleic acid.
　本発明にかかる離型油が適用される食肉加工食品に、特に制限はない。用いられる食肉原料としては、特に制限されず、牛、豚、羊等の家畜の肉、鶏、鴨、家鴨等の家禽類の肉、魚肉等が挙げられる。 There are no particular restrictions on the processed meat food to which the release oil according to the present invention is applied. The meat raw material used is not particularly limited, and examples thereof include livestock meat such as beef, pig and sheep, poultry meat such as chicken, duck and domestic duck, and fish meat.
　前記食肉加工食品は、好ましくはひき肉を含む食品である。ひき肉の原料は、特に制限されず、牛、豚、羊等の家畜の肉、鶏、鴨、家鴨等の家禽類の肉、魚肉等であり、好ましくは、牛、豚、鶏から選ばれる１種又は２種以上であり、より好ましくは牛、豚から選ばれる１種又は２種である。特定のひき肉の原料を使うと焦げ付きやすく、本発明の効果が顕著に得られる。 The processed meat food is preferably a food containing minced meat. The raw material of minced meat is not particularly limited, and is livestock meat such as beef, pork, sheep, poultry meat such as chicken, duck, and domestic duck, fish meat, etc., and is preferably selected from beef, pork, and chicken 1. Species or two or more species, more preferably one or two species selected from cattle and pigs. When a specific minced meat raw material is used, it is easily burnt and the effect of the present invention can be remarkably obtained.
　また、前記食肉加工食品は、ハンバーグ、肉団子、つくね、ミートローフ、ひき肉炒めなどのひき肉を含む食品が挙げられ、好ましくはハンバーグ、肉団子、つくねであり、より好ましくはハンバーグである。 Further, the processed meat food includes foods containing minced meat such as hamburger steak, meat dumplings, meatballs, meatballs, and fried minced meat, preferably hamburger steak, meatballs, and meatballs, and more preferably hamburger steak.
　また、前記ひき肉炒めの例としては、麻婆豆腐、ナスとひき肉炒め、ガパオライス、ミートソース等が挙げられる。 Examples of the stir-fried minced meat include mapo tofu, stir-fried eggplant and minced meat, gapao rice, and minced meat sauce.
　前記食肉加工食品には、食肉以外の植物タンパク質等の食材、調味料、香辛料、香料、保存料、酸味料、増粘剤、ゲル化剤、酸化防止剤等や、タマネギ、ニンジン、ピーマン、キャベツ等の野菜類が含まれてもよい。 The processed meat foods include ingredients such as vegetable proteins other than meat, seasonings, spices, flavors, preservatives, acidulants, thickeners, gelling agents, antioxidants, etc., onions, carrots, peppers, cabbage, etc. And other vegetables may be included.
　一方、本発明にかかる食肉加工食品の製造方法は、前記離型油を加熱調理時に使用する工程を含む。その場合、フライパンや鉄板等で焼成する工程を含むことが好ましい。 On the other hand, the method for producing a processed meat food according to the present invention includes a step of using the release oil at the time of cooking. In that case, it is preferable to include a step of firing in a frying pan, an iron plate, or the like.
　以下に、本発明の実施例について説明するが、本発明の範囲はこれに限定されるものではない。 Examples of the present invention will be described below, but the scope of the present invention is not limited thereto.
　離型油の原料は下記の通りである。
　精製菜種油　（株式会社J-オイルミルズ製、上昇融点０℃以下）
　酵素分解レシチン１　（ベネコートBMI-40L、リン脂質含量　４１．６質量％、ホスファチジン酸含量４１．６質量％、ホスファチジルエタノールアミン含量　０質量％、花王株式会社製）
　酵素分解レシチン２　（レシマールEL、リン脂質含量　３８．２質量％、ホスファチジン酸含量０．７６質量％、ホスファチジルエタノールアミン含量　１０．１％、理研ビタミン株式会社製）
　クルードレシチン　（レシチンCL、リン脂質含量　６２質量％、ホスファチジン酸含量　９．９質量％、ホスファチジルエタノールアミン含量　１８．３％、株式会社J-オイルミルズ製）
　分画レシチン　（PC－３５、リン脂質含量　５２．５質量％、ホスファチジン酸含量　０質量％、ホスファチジルエタノールアミン含量　１０．０％、株式会社辻製油製）
　脱油レシチン　（レシチンPW、リン脂質含量　１００質量％、ホスファチジン酸含量　１１．７質量％、ホスファチジルエタノールアミン含量　２９．５％、株式会社J-オイルミルズ製）
　ポリグリセリン脂肪酸エステル（Ｑ－１７５Ｓ、ＨＬＢ４．５、オレイン酸、平均重合度　１０、太陽化学株式会社製） The raw materials for the release oil are as follows.
Refined rapeseed oil (manufactured by J-Oil Mills Co., Ltd., rising melting point 0 ° C or less)
Enzymatically degraded lecithin 1 (Benecoat BMI-40L, phospholipid content 41.6% by mass, phosphatidic acid content 41.6% by mass, phosphatidylethanolamine content 0% by mass, manufactured by Kao Co., Ltd.)
Enzymatically decomposed lecithin 2 (Recimal EL, phospholipid content 38.2% by mass, phosphatidic acid content 0.76% by mass, phosphatidylethanolamine content 10.1%, manufactured by RIKEN Vitamin Co., Ltd.)
Crude lecithin (lecithin CL, phospholipid content 62% by mass, phosphatidic acid content 9.9% by mass, phosphatidylethanolamine content 18.3%, manufactured by J-Oil Mills Co., Ltd.)
Fractional lecithin (PC-35, phospholipid content 52.5% by mass, phosphatidic acid content 0% by mass, phosphatidylethanolamine content 10.0%, manufactured by Tsuji Oil Co., Ltd.)
Deoiled lecithin (lecithin PW, phospholipid content 100% by mass, phosphatidic acid content 11.7% by mass, phosphatidylethanolamine content 29.5%, manufactured by J-Oil Mills Co., Ltd.)
Polyglycerin fatty acid ester (Q-175S, HLB4.5, oleic acid, average degree of polymerization 10, manufactured by Taiyo Kagaku Co., Ltd.)
　なお、レシチンのリン脂質組成及び含量は、以下の方法により測定した。 The phospholipid composition and content of lecithin were measured by the following method.
　各レシチンをクロロホルム：メタノール=２：１で希釈したものを下記条件で分析した。
機器：HPLC (Thermo SCIENTIFIC社製)　
検出器：荷電化粒子検出器　Corona Veo
移動相：      A　n-ヘキサン：２－プロパノール：酢酸：トリエチルアミン
　　　　      =８１４．２：１７０：１５：０．８　（体積比）
　　　　      B　2-プロパノール：水：酢酸：トリエチルアミン
　　　　      =８４４．２：１４０：１５：０．８　（体積比）
カラム：LiChrospher 100 Diol(5μm) 内径4.0 x 125mm[merck]
カラム温度：５５℃
サンプル温度：２０℃
グラジエント（流速=1ml/min)　※リニアグラジエント（表１参照） Each lecithin diluted with chloroform: methanol = 2: 1 was analyzed under the following conditions.
Equipment: HPLC (manufactured by Thermo SCIENTIFIC)
Detector: Charged particle detector Corona Veo
Mobile phase: An-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 (5 μm) Inner diameter 4.0 x 125 mm [merck]
Column temperature: 55 ° C
Sample temperature: 20 ° C
Gradient (flow velocity = 1 ml / min) * Linear gradient (see Table 1)
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　クルードレシチンと酵素分解レシチン１を適宜混合したものを日本食品分析センターにてリン脂質類を定量し、これを真の値として標品に用いた。 Phospholipids were quantified at the Japan Food Research Laboratories with an appropriate mixture of crude lecithin and enzymatically decomposed lecithin 1, and this was used as the true value in the standard.
＜試験例１＞
　精製菜種油を６０℃に保温し、表２に記載した配合でレシチンを５質量％になるように添加して、充分に溶解した後、２５℃になるまで放冷して、離型油を得た。 <Test Example 1>
The refined rapeseed oil is kept at 60 ° C., lecithin is added to 5% by mass according to the formulation shown in Table 2, and the mixture is sufficiently dissolved and then allowed to cool to 25 ° C. to obtain a release oil. It was.
　得られた離型油について、下記評価方法１で離型性の評価を行った。また、下記評価方法２で着色の評価を行った。得られた評価結果を表２に示す。 The release property of the obtained release oil was evaluated by the following evaluation method 1. In addition, the coloring was evaluated by the following evaluation method 2. The obtained evaluation results are shown in Table 2.
＜評価方法１：離型性評価＞
　Ａ：ハンバーグの調製方法
市販の牛・豚合いびき肉２５０ｇ、牛乳１２０ｍＬ、ハンバーグヘルパー（ハウス食品株式会社製）４６ｇの割合でよく混合し、１２０ｇずつに分け、成形した。
　Ｂ：離型性の評価方法
１．　直径２２ｃｍのステンレス製フライパンの質量を測定した
２．　フライパンに離型油１０ｇを入れ、中心の表面温度が２００℃になるまでIHヒーターで加熱した
３．　成形したハンバーグ１２０ｇをフライパンに乗せて１分間加熱した
４．　ハンバーグを裏返し、さらに１分間加熱した
５．　フライパンを上下逆にしてハンバーグをフライパンから取り除いた
６．　上記１から５の工程を３回繰り返した
７．　ハンバーグを取り除いた後の、フライパンの質量を測定した
８．　上記７で測定した質量と上記１で測定した質量との差を、焦げ付きの質量とした <Evaluation method 1: Releasability evaluation>
A: Method for preparing hamburger steak 250 g of commercially available beef / pork meat, 120 mL of milk, and 46 g of hamburger helper (manufactured by House Foods Co., Ltd.) were mixed well, divided into 120 g each, and molded.
B: Evaluation method of releasability 1. The mass of a stainless steel frying pan with a diameter of 22 cm was measured. 2. Put 10 g of mold release oil in a frying pan and heat it with an IH heater until the surface temperature of the center reaches 200 ° C. 4. Place 120 g of the molded hamburger on a frying pan and heat it for 1 minute. 4. Turn the hamburger over and heat it for another 1 minute. 6. Turn the frying pan upside down and remove the hamburger from the frying pan. 7. The steps 1 to 5 above were repeated 3 times. 8. The mass of the frying pan was measured after removing the hamburger. The difference between the mass measured in 7 above and the mass measured in 1 above was defined as the scorched mass.
＜評価方法２：着色評価＞
　Ａ：加熱方法
　離型油を１６×１２５ｍｍのガラス試験管に３ｇ採取し、２００℃に加熱したオイルバス中で１５分間加熱した。
Ｂ：吸光度の測定方法
　加熱終了後、冷却して５２０ｎｍの吸光度を測定した。対照として、精製菜種油を用い、必要に応じて精製菜種油で希釈して測定した。加熱前の５２０ｎｍの吸光度を測定し、加熱後の測定値との差を算出した。吸光度の測定には紫外可視分光光度計（ＵＶ－２４５０；島津製作所社製、１ｃｍアクリル製セル）を用いた。 <Evaluation method 2: Coloring evaluation>
A: Heating method 3 g of mold release oil was collected in a 16 × 125 mm glass test tube and heated in an oil bath heated to 200 ° C. for 15 minutes.
B: Absorbance measurement method After the heating was completed, the mixture was cooled and the absorbance at 520 nm was measured. As a control, refined rapeseed oil was used, and if necessary, it was diluted with refined rapeseed oil for measurement. The absorbance at 520 nm before heating was measured, and the difference from the measured value after heating was calculated. An ultraviolet-visible spectrophotometer (UV-2450; 1 cm acrylic cell manufactured by Shimadzu Corporation) was used for measuring the absorbance.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表２に示すように、酵素分解レシチン１、酵素分解レシチン２を用いると焦げ付きの質量が少なく、離型性が高かった。また、酵素分解レシチン１は油脂の着色が非常に少なかった。 As shown in Table 2, when enzymatically decomposed lecithin 1 and enzymatically decomposed lecithin 2 were used, the scorching mass was small and the releasability was high. In addition, the enzymatically decomposed lecithin 1 had very little coloring of fats and oils.
＜試験例２＞
　上記試験例１の配合比を表３に示す配合比にした以外は、試験例１と同じ調製方法で、実施例２－１～２－２の離型油を得た。 <Test Example 2>
The release oils of Examples 2-1 to 2-2 were obtained by the same preparation method as in Test Example 1 except that the compounding ratio of Test Example 1 was set to the compounding ratio shown in Table 3.
　得られた離型油について、前記評価方法１で離型性の評価を行った。得られた試験結果を表３に示す。 The release property of the obtained release oil was evaluated by the above evaluation method 1. The obtained test results are shown in Table 3.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表３に示すように、酵素分解レシチンの量が０．７質量％（リン脂質含量　０．２９質量％）と少ない配合量でも、比較例１－１～１－３に比べて離型性が高いことがわかる。 As shown in Table 3, even when the amount of enzymatically decomposed lecithin is as small as 0.7% by mass (phospholipid content: 0.29% by mass), the releasability is higher than that of Comparative Examples 1-1 to 1-3. It turns out to be expensive.
＜試験例３＞
　精製菜種油を６０℃に保温し、表４に記載した配合でレシチンとポリグリセリン脂肪酸エステルを添加して、充分に溶解した後、２５℃になるまで放冷して、離型油を得た。 <Test Example 3>
The refined rapeseed oil was kept warm at 60 ° C., lecithin and polyglycerin fatty acid ester were added according to the formulation shown in Table 4, and the mixture was sufficiently dissolved and then allowed to cool to 25 ° C. to obtain a release oil.
　得られた離型油について、評価方法３で離型性の評価を行った。得られた試験結果を表４に示す。 The release property of the obtained release oil was evaluated by the evaluation method 3. The obtained test results are shown in Table 4.
＜評価方法３：ハンバーグの離型性評価＞
　Ａ：ハンバーグの調製方法
市販の牛・豚合いびき肉２５０ｇ、牛乳１２０ｍＬ、ハンバーグヘルパー（ハウス食品株式会社製）４６ｇの割合でよく混合し、５０ｇずつに分け、成形した。
　Ｂ：離型性の評価方法
１．直径２２ｃｍのステンレス製フライパンの質量を測定した
２．フライパンに離型油１０ｇを入れ、中心の表面温度が２００℃になるまでIHヒーターで加熱した
３．成形したハンバーグ５０ｇを、フライパン表面を満遍なく覆うように広げ、１分間加熱した
４．フライパンを上下逆にしてハンバーグを取り除き、質量を測定した
５．上記４で測定した重量と、１で測定した重量との差を、焦げ付きの質量とした <Evaluation method 3: Evaluation of hamburger releasability>
A: Method for preparing hamburger steak: 250 g of commercially available beef / pork meat, 120 mL of milk, and 46 g of hamburger helper (manufactured by House Foods Co., Ltd.) were mixed well, divided into 50 g portions, and molded.
B: Evaluation method of releasability 1. The mass of a stainless steel frying pan with a diameter of 22 cm was measured. 2. Put 10 g of mold release oil in a frying pan and heat it with an IH heater until the surface temperature of the center reaches 200 ° C. 4. Spread 50 g of the molded hamburger steak evenly over the surface of the frying pan and heat it for 1 minute. 4. Turn the frying pan upside down, remove the hamburger steak, and measure the mass. The difference between the weight measured in 4 and the weight measured in 1 was defined as the scorched mass.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　表４に示すように、酵素分解レシチンとポリグリセリン脂肪酸エステルを含有する離型油を用いると焦げ付きの質量が少なく、離型効果がみられた。
  As shown in Table 4, when a mold release oil containing enzymatically decomposed lecithin and polyglycerin fatty acid ester was used, the mass of scorching was small and the mold release effect was observed.

Claims (7)

  1. 　食用油脂と、酵素分解レシチンを含有する食肉加工食品用離型油であって、
    前記酵素分解レシチンをリン脂質として、０．０１質量％以上４．５質量％以下含有する、前記離型油。     A mold release oil for processed meat foods containing edible oils and fats and enzymatically decomposed lecithin.
    The release oil containing 0.01% by mass or more and 4.5% by mass or less of the enzymatically decomposed lecithin as a phospholipid.
  2. 　前記酵素分解レシチン中のリン脂質に対するホスファチジン酸含量が５０質量％以上１００質量％以下である、請求項１に記載の離型油。 The release oil according to claim 1, wherein the phosphatidic acid content with respect to the phospholipid in the enzymatically decomposed lecithin is 50% by mass or more and 100% by mass or less.
  3. 　前記食肉加工食品が、ひき肉を含む食品である、請求項１又は２に記載の離型油。 The release oil according to claim 1 or 2, wherein the processed meat food is a food containing minced meat.
  4. 　前記ひき肉を含む食品が、ハンバーグ、肉団子、つくね、ミートローフ、及びひき肉炒めから選ばれる１種である、請求項３に記載の離型油。 The release oil according to claim 3, wherein the food containing the minced meat is one selected from hamburger steak, meat dumplings, meatballs, meatloaf, and stir-fried minced meat.
  5. 　請求項１乃至４のいずれか一項に記載の離型油を、食肉加工食品の加熱調理に使用する、焦げ付き抑制方法。 A method for suppressing scorching, in which the release oil according to any one of claims 1 to 4 is used for cooking processed meat foods.
  6. 　請求項１乃至４のいずれか一項に記載の離型油を有効成分とする、食肉加工食品の焦げ付き抑制剤。 A non-sticking agent for processed meat foods containing the release oil according to any one of claims 1 to 4 as an active ingredient.
  7. 　請求項１乃至４のいずれか一項に記載の離型油を加熱調理に使用する工程を含む、食肉加工食品の製造方法。
          A method for producing a processed meat food, which comprises a step of using the release oil according to any one of claims 1 to 4 for cooking.
PCT/JP2020/034718 2019-09-30 2020-09-14 Mold release oil for processed meat food WO2021065444A1 (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0928289A (en) * 1995-07-21 1997-02-04 Kao Corp Oil and fat composition for heat-cooking
JP2012249621A (en) * 2011-06-07 2012-12-20 Riken Vitamin Co Ltd Mold release oil
WO2013031332A1 (en) * 2011-08-29 2013-03-07 株式会社Ｊ－オイルミルズ Oil composition for sautéing and method for producing same

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0928289A (en) * 1995-07-21 1997-02-04 Kao Corp Oil and fat composition for heat-cooking
JP2012249621A (en) * 2011-06-07 2012-12-20 Riken Vitamin Co Ltd Mold release oil
WO2013031332A1 (en) * 2011-08-29 2013-03-07 株式会社Ｊ－オイルミルズ Oil composition for sautéing and method for producing same

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