JP2569332B2 - Release oil - Google Patents

Description

The present invention relates to a release oil for confectionery and baking.

[Conventional technology]

Conventionally, release oils used for confectionery and baking are in a liquid, solid or O / W emulsion type, etc., depending on the composition of the product and the characteristics of the material of the top plate and baking mold. Used as appropriate.

General liquid release oils, for example, as disclosed in JP-B-51-16935, soybean oil, rapeseed oil, corn oil,
Wax is dissolved in a liquid oil such as cottonseed oil, and at this time, lecithin, glycerin fatty acid ester (monoglycerin fatty acid ester), glycerin fatty acid ester (polyglycerin fatty acid ester), propylene glycol fatty acid ester, sucrose fatty acid ester, etc. You are using

As the solid release oil, lard, tallow, palm oil, hardened edible oil and the like are used, and the dispersant used for the liquid release oil at this time is used.

Further, there has been disclosed a powder in which a solid material powder such as starch or gum is dispersed in fats and oils in the above compounding system to improve the releasing force (Japanese Patent Publication No. 49-21074).

[Problems to be solved by the invention]

However, in recent years, the use of sugar and eggs has increased along with the upscaling of Western confectionery, and high release properties have been strongly demanded. Conventional release oils have not been able to provide sufficiently satisfactory performance. .

For example, the release oil in which solid material powder such as insoluble starch or gum is dispersed in fats and oils, the solid material powder is carbonized to be repeatedly baked in an oven, Adheres badly on products.

Further, these accumulate around the spray device during the process, which is not preferable from the viewpoint of bacteria and sanitation.

Therefore, the present invention, not only bread, but also do not attach dough to the baking mold even when baking Western confectionery blended with a lot of eggs and sugars with poor releasability than before, exhibiting extremely high releasability, and It is intended to provide a release oil excellent in hygiene.

[Means for solving the problem]

The inventor of the present invention has conducted intensive studies to solve the above problems, and as a result, an enzyme-treated lecithin obtained by enzymatically treating edible oil and fat with lecithin with phospholipase, and a polyglycerin-condensed ricinolein having a polymerization degree of 3 to 10 as a dispersant. The present invention has been completed based on the finding that a release oil having high release properties can be obtained by blending with an acid ester and / or a polyglycerol fatty acid ester of HLB 3 to 8.

Edible fats and oils used in the present invention, as edible fats and liquids at room temperature, for example, soybean oil, rapeseed oil, corn oil, cottonseed oil,
Examples include rice bran oil, safflower oil, and sunflower oil.

Examples of edible oils and fats which are solid at ordinary temperature include hardened oil, palm oil, lard, beef tallow, etc. obtained by hydrogenating the above-mentioned liquid edible oils and fats by a conventional method.

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

The enzyme-treated lecithin used in the present invention is obtained by enzymatically treating lecithin with phospholipase. (Lysophospholipid)
Is generated.

Since the produced lysophospholipid has considerably increased hydrophilicity and changes properties as compared with the original phospholipid, by combining this with the edible oil and fat and the dispersant, it is possible to exert a high releasing force by a synergistic effect of these.

The degree of progress of the enzyme-treated lecithin reaction is 40% in terms of the molar ratio of lysophospholipid to total phospholipid in terms of function.
The above is desirable.

These enzyme treatment methods use 15% (W /
W) Calcium chloride was added to 100 ml of the aqueous dispersion to a concentration of 20 mM, and then 300 mg (1260 U) of phospholipase A was added.
Treat at pH 9.0, 55 ° C for 1 to 13 hours.

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

If the amount is less than 1% by weight, the release effect cannot be sufficiently exerted.
Even if it is added in excess of weight%, the effect is not so improved.

Further, a polyglycerin condensed ricinoleic acid ester having a degree of polymerization of 3 to 10, a polyglycerin fatty acid ester having an HLB of 3 to 8, or a mixture thereof is blended as a dispersant.

The amount added is 1 to 10% by weight, preferably 1 to 8% by weight, based on the edible fat.

If the amount is less than 1% by weight, the release effect cannot be sufficiently exerted.
Even if it is added in excess of weight%, the effect is not so improved.

This is because the lipid in lecithin is hydrolyzed by the enzymatic treatment, so that the lipid becomes more hydrophilic and is not uniformly dispersed in edible fats and oils.

This is solved by blending 1 to 10% by weight of a polyglycerin condensed ricinoleic acid ester having a polymerization degree of 3 to 10 and / or a polyglycerin fatty acid ester having an HLB of 3 to 8.

In the present invention, waxes, glycerin fatty acid esters (monoglycerides), polyglycerin fatty acid esters (other than the above dispersants), propylene glycol fatty acid esters, sorbitan fatty acid esters, and the like are further added as other dispersing agents. The mold effect can be enhanced.

The addition amount of these other dispersants is included in the range of 1 to 10% by weight of the addition amount of the dispersant.

Waxes used in the present invention include vegetable waxes and animal waxes such as beeswax contained in rice bran oil, rapeseed oil and the like.

In producing the release oil of the present invention, an edible oil and fat, an enzyme-treated lecithin and a dispersant are blended, and the mixture is heated to a temperature of 70 to 80 ° C. and completely dissolved.

Thereafter, in the case of the release oil having a crystallization compounding property, extensibility, luster and anti-separation properties can be imparted by quenching and kneading to a temperature of 10 to 30 ° C. to refine the crystals.

〔The invention's effect〕

The release oil of the present invention comprises an enzyme-treated lecithin, a polyglycerin condensed ricinoleate having a polymerization degree of 3 to 10 and / or a polyglycerin fatty acid ester of HLB 3 to 8 as a dispersant, and waxes and the like, if necessary. The synergistic effect of other dispersants shows excellent release properties, and the adhesion of the dough to the baking mold when baking bread, as well as Western confectionery containing a large amount of eggs and sugars with poor release properties than before. And can exhibit extremely high releasability.

It also has good affinity for baking molds and good applicability, and does not contain fat-insoluble solids such as starch even when used for liquid release oils intended for spraying. Even if it is baked inside, powder such as starch is carbonized and adheres to the product without adverse effects, and the surroundings during the process are kept clean without solid matter depositing,
Excellent hygiene.

[Examples and Comparative Examples]

Hereinafter, the present invention will be described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

 In addition,% in an example shows a weight% unless otherwise specified.

Example 1 As shown in the composition shown in Table 1, corn oil as an edible oil and fat, and enzyme-treated lecithin with phospholipase as a lecithin treated by Kyowa Hakko Kogyo Co., Ltd., trade name: Elmizer A
[Α-monoacylglycerophospholipid (lysophospholipid) 81
Mol%], and 5% by weight of hexaglycerin pentastearate manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. as a polyglycerin fatty acid ester as a dispersing agent. A release oil was prepared.

Next, the cake having the following composition was baked and the release state was observed.

(Blending and preparation method of cake) Egg 1800 g Sugar 1200 g Margarine 200 g Water 100 g After passing sugar through a sieve, put the blended mixture into a mixer bowl as described above, and use a whisper at a high speed of 7-8.
Mix for a minute, and the specific gravity of the dough expressed by the following formula is 0.35-0.
40.

After weighing in advance, flour through a sieve 10
00 g and baking powder 20 g were added and mixed at a low speed for 30 seconds and at a high speed for 30 seconds to prepare a dough.

Next, the dough is placed in a 5 cm wide, 5 cm deep, 10 cm long elliptical baking mold (called a snack cake mold) coated with the release oil prepared above, and placed in an oven at 150 to 160 ° C. 7
After baking for about 10 minutes, the release state from the baking mold was observed.

 Table 1 shows the results.

Examples 2 to 10, Comparative Examples 1 to 6 According to Example 1, release oils were prepared at the mixing ratios shown in Tables 1 and 2, and the release state was observed according to Example 1. The results are shown in Tables 1 and 2.

The enzyme-treated lecithin used in Example 10 was lysophospholipid having a degree of progress of 40% of the reaction by phospholipase A. Further, as the polyglycerin condensed ricinoleate as a dispersant, Sakamoto Yakuhin Kogyo Co., Ltd. was used.

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

Claims (2)

(57) [Claims] 1. An edible oil or fat comprising 1 to 20% by weight of an enzyme-treated lecithin obtained by enzymatically treating lecithin with phospholipase, and a polyglycerol condensed ricinoleate having a polymerization degree of 3 to 10 and / or HLB 3 to 8 as a dispersant. Release oil containing 1 to 10% by polymerization of polyglycerin fatty acid ester. 2. The release oil according to claim 1, further comprising a wax as a dispersant.