JP6375153B2 - Release oil - Google Patents

Description

  The present invention relates to a release oil that is used by being applied to a mold into which a dough is placed in a process of manufacturing breads, confectionery, and the like by baking or the like.

  In the process of manufacturing food by baking food dough, especially in the manufacture of foods that contain starch, protein, sugar, etc. in the dough, such as bread and confectionery, when the dough is removed from the mold, Mold release oil is used to suppress the adhesion of the resin and improve the mold release property.

  In addition to the releasability, this release oil is required to be easily applied when the release oil is applied to the mold. Specifically, it is difficult to cause uneven coating, and it is required to have good extensibility and a smooth application. The ability to uniformly apply to the baking mold also leads to maintaining a homogeneous oil film at the interface between the baking mold and the food dough during heating.

  In addition, after the release oil is applied to the mold, it is required that there is little dripping and good adhesion. If there is a lot of liquid dripping and the adhesion is poor, the release oil will flow down from the side of the mold. For this reason, the amount of fats and oils necessary for mold release is insufficient, the dough adheres to the mold, and the mold release property deteriorates, or the oil that has flowed down accumulates in the bottom and four corners of the mold, resulting in food products. The value is lost and workability is deteriorated.

  Release oil is roughly divided into solid type, liquid / fluid type and emulsified type. Liquid / fluid type release oil can be applied by mechanical spraying using spray etc. The coating efficiency is good, but liquid dripping is likely to occur, and the addition of wax or emulsifier to compensate for the lack of crystal amount and increase the viscosity to suppress liquid dripping When spraying with particles, clogging is likely to occur.

  Conventionally, the following techniques have been proposed as an oil and fat composition used for a release oil.

  As fats and oils, there are used many liquid oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil and the like which are fluid at 5 ° C. and contain many diunsaturated and triunsaturated triglycerides. However, use of transesterified fats and oils of palm olein and palm stearin, medium chain triglycerides (MCT) and transesterified fats and oils thereof has also been proposed (Patent Documents 1 and 2).

  And conventionally, various techniques for adding a wax or an emulsifier to fats and oils have been proposed for the purpose of improving the applicability to a mold, releasability, and the like (Patent Documents 1 to 7). Wax and emulsifier may improve applicability, releasability, and the like, but use of wax and addition of a large amount of emulsifier may reduce the original flavor of foods such as breads and confectionery.

  It has been studied that sorbitan fatty acid ester is added as a dispersant used in combination with other emulsifiers and waxes in consideration of improvement in releasability and reduction in surface tension of release oil (Patent Documents 2 and 2). 7). The compounding of the release oil specifically disclosed is an addition to a liquid oil containing a large amount of triunsaturated triglycerides and diunsaturated triglycerides with a small amount of triglycerides as crystal nuclei.

  For example, in Patent Documents 2 to 4, sorbitan fatty acid ester is used as a dispersant for the purpose of lowering surface tension and adapting to the surface of a mold, and in Patent Document 3, polyglycerin as an essential component and a specific fatty acid are used. As the dispersant for the ester, in Patent Document 4, sorbitan fatty acid ester is exemplified as a dispersant for improving the solubility of the polysorbate, which is an essential component. However, in these documents, the details of the constituent fatty acid composition of sorbitan fatty acid ester are described. Not listed. And since the fats and oils used in these documents are liquid oils such as soybean oil, rapeseed oil, corn oil and cottonseed oil, the amount of fats and oils that become crystal nuclei is insufficient, so crystallization cannot be controlled. A drop in releasability due to sagging and a puddle of oil cannot be suppressed, and if a puddle occurs, the baked food becomes fried or the surface of the baked product becomes non-uniform, resulting in a reduction in commercial value.

  Patent Documents 5 and 6 are techniques using lecithin, Patent Document 5 has lecithin and polyglycerin fatty acid ester as essential components, and Patent Document 6 has enzyme-treated lecithin and lecithin as essential components. Sorbitan fatty acid esters are exemplified as these dispersants for the purpose of improving releasability, but details of the constituent fatty acid composition are not described. And these technologies have a large amount of added emulsifiers such as lecithin, tend to impair the flavor of foods such as breads and confectionery after mold release, and if the mold is used repeatedly, kogation may adhere to the baked product is there.

  Patent Document 7 proposes a technique in which a plant wax and a sorbitan fatty acid ester having a specific constituent fatty acid composition are used in combination.

JP 2007-252203 A JP-A 61-166359 JP-A-7-170910 JP 2006-55059 A JP 61-111654 A JP-A 63-279751 JP 2005-46098 A

  However, in the examples, liquid fats and oils at room temperature such as palm olein and corn oil are used, and by adding 5 to 10% by weight of plant wax, an appropriate viscosity is imparted to suppress dripping. When plant wax is blended, the flavor deteriorates.

  Sorbitan fatty acid ester is added as a dispersant together with plant wax to enhance the performance of plant wax. Although the particle size of plant wax is reduced, nozzle clogging is suppressed, but unsaturated fatty acid is added. Oils and fats that are liquid at room temperature are poor in triglycerides as crystal nuclei, and it has not been suggested that sorbitan fatty acid esters alone promote crystallization or refinement of oils and fats.

  In addition, when vegetable wax is used, there is concern about compatibility with fats and oils, and liquid oils that are low melting point triglycerides such as diunsaturated triglycerides and triunsaturated triglycerides are separated into solid and liquid when placed in a mold for a long time. There is also a concern that the releasability will decrease.

  In this way, while maintaining the original flavor of foods such as breads and confectionery after mold release, this technology satisfies the application properties to molds, mold release properties, and even dripping suppression and handling properties during spray spraying. Was desired.

  The present invention has been made in view of the circumstances as described above, and is excellent in handling property during spraying and application property to a mold, can suppress liquid dripping after application, and is a food filled in the mold. It is an object of the present invention to provide a release oil that has good mold releasability and does not impair the original flavor of food.

  As a result of intensive studies to solve the above problems, the present inventors have added a sorbitan fatty acid ester that increases the solidification start of palm oil to a certain temperature or more to fats and oils having a trisaturated triglyceride content in a specific range. In the rapid cooling conditions at the time of producing the release oil, the crystallization of the oil and fat is promoted and a crystal state in which a large number of homogeneously refined crystals are present is obtained. The present invention was completed by finding that the nozzles are not clogged, the applicability, the dripping suppression, and the releasability are remarkably improved, and that the above problems can be solved.

  That is, the release oil of the present invention contains fats and oils having a trisaturated triglyceride content of 5.0 to 40% by mass and a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more. It is characterized by.

  According to the present invention, it is excellent in handling property at spray spraying and coating property to a mold, can suppress liquid dripping after coating, has good mold releasability of food dough filled in the mold, and is inherent in food. There is no loss of flavor.

It is a microscope picture of the fat-and-oil crystal of Example 1 (magnification 100 times). It is a microscope picture of the fat-and-oil crystal of the comparative example 1 (magnification 100 times).

  The present invention is described in detail below.

  In the production of the release oil of the present invention, in order to obtain a homogeneous oil and fat composition by preventing the oil and fat composition in a uniform dissolved state under heating from separating the solid fat and the liquid oil. Further, the mixture is kneaded while being cooled under a quenching condition by a quenching kneader, and the fats and oils are crystallized to some extent and taken out from the filling port into the container. The release oil of the present invention is in a crystalline state in which crystallization of fats and oils is promoted and a large number of homogeneously refined crystals exist under the quenching and kneading conditions in the production.

  Since the oil and fat crystals become finer in this way, nozzle clogging caused by spraying with a large particle size during spraying is suppressed, and handling properties are good.

  And since the oil and fat crystals are miniaturized, coating unevenness is unlikely to occur, the extensibility is good and the coating can be performed smoothly, and the coating property to the mold is excellent.

  In addition, the crystallization of fats and oils is promoted, and a crystal state in which there are many uniformly refined crystals is present, so that adhesion to the mold is good, dripping after application can be suppressed, and the mold is filled. It also has excellent mold release properties for food dough. Furthermore, it is suppressed that it hardens only by hard fats and oils, and it can suppress that liquid oil which is low melting point triglycerides, such as a 2 unsaturated triglyceride and a 3 unsaturated triglyceride, flows out with time. Therefore, liquid oil can be separated into solid and liquid when it is put into the mold for a long time, and it can be prevented that the releasability is deteriorated. It is possible to obtain a food with good baking color.

  Furthermore, without using wax or a large amount of emulsifier, the food dough filled in the mold is excellent in handling property during spraying and coating property to the mold as described above, and can suppress dripping after coating. Since the mold release property is also good, the flavor of the food is not impaired.

(Oil and fat)
In the present invention, the triglyceride in fats and oils has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1st, 2nd and 3rd positions of triglyceride represent the positions where fatty acids are bonded. In addition, S: saturated fatty acid and U: unsaturated fatty acid are used as abbreviations of constituent fatty acids of triglyceride.

  Saturated fatty acid S is all saturated fatty acids contained in fats and oils. The two or three saturated fatty acids S bonded to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids.

  Saturated fatty acids S include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid ( 18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, said numerical description is carbon number of a fatty acid.

  Unsaturated fatty acid U is all unsaturated fatty acids contained in fats and oils. Moreover, the same unsaturated fatty acid may be sufficient as the 2 or 3 unsaturated fatty acid U couple | bonded with each triglyceride molecule | numerator, and a different unsaturated fatty acid may be sufficient as it. As unsaturated fatty acid U, myristoleic acid (14: 1), palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), erucic acid (22: 1). In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.

  The fats and oils used in the release oil of the present invention contain, as an essential component, trisaturated triglycerides in which saturated fatty acids S are bonded to all of the first, second and third positions, and further, two molecules of saturated fatty acids per molecule of glycerol. A symmetric triglyceride (SUS) in which a saturated fatty acid S is bonded to the 1-position and the 3-position and an unsaturated fatty acid U is bonded to the 2-position, as a di-saturated triglyceride in which S and one molecule of the unsaturated fatty acid U are bonded; And an asymmetric triglyceride (SSU) in which a saturated fatty acid S is bonded to the second and second positions and an unsaturated fatty acid U is bonded to the third position. In addition, 2 unsaturated triglycerides in which 2 molecules of unsaturated fatty acid U and 1 molecule of saturated fatty acid S are bonded to 1 molecule of glycerol are bonded to all of the 1st, 2nd and 3rd positions. Further comprising triunsaturated triglycerides.

  The fat used in the release oil of the present invention has a trisaturated triglyceride content of 5.0 to 40% by mass, preferably 8.0 to 40% by mass. Within this range, by using together with a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more, crystallization of fats and oils is promoted, and there are many crystals that are uniformly refined It becomes a state. Therefore, coating unevenness hardly occurs when the release oil is applied to the mold, the extensibility can be applied smoothly, and the applicability is good. In addition, clogging of the nozzles during spraying is suppressed, and handling at the time of spraying is good. In addition, dripping after application can be suppressed, and oil puddles are formed at the bottom and four corners of the mold, and the surface of the fired product may have a fly-like appearance, or the surface of the fired product may become uneven. It is suppressed and a food with good baking color can be obtained. And the releasability is also good. And since it is not necessary to add a wax and a lot of emulsifiers, the flavor of the baked food is not spoiled.

  When the content of trisaturated triglyceride is 5.0% by mass or more, by using the sorbitan fatty acid ester in combination, crystallization of fats and oils can be promoted and can be uniformly refined. When the amount is 40% by mass or less, the handling property at the time of spraying is good, the clogging of the nozzle can be suppressed, and the coating property and the releasing property are also good.

  The fat and oil used for the release oil of the present invention preferably has a mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) of disaturated triglycerides (SUS / SSU) of 0.1 to 5.0. It is.

  When the SUS / SSU is 5.0 or less, the asymmetric triglyceride that is easily crystallized out of the two saturated triglycerides has an oil composition having a specific ratio with respect to the symmetric triglyceride. By crystallization and miniaturization, it is possible to ensure extensibility and smoothness when applied to a mold. In consideration of overall suppression of excessive crystallization and other characteristics deterioration, SUS / SSU is preferably 0.1 or more.

  The fats and oils used in the release oil of the present invention are mainly composed of solid fats and oils at 20 ° C., and the solid fats and oils at 20 ° C. ensure the content of trisaturated triglycerides serving as crystal nuclei.

  Examples of the solid oil at 20 ° C. include vegetable oils, animal oils, milk fats, fractionated oils thereof, hardened oils, transesterified oils, and the like.

  Examples of vegetable oils include palm oil, coconut oil, palm kernel oil, fractionated oils thereof, hydrogenated oil, and transesterified oil. Further, it may be a hardened oil such as rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, sesame oil and the like that is liquid at 20 ° C. These may be used alone or in combination of two or more.

  As animal fats and oils, those obtained by purifying fats collected from animal fats by an elution method can be used. Specific examples include lard, beef tallow, fractionated oils thereof, hardened oil, and transesterified oil. These may be used alone or in combination of two or more.

  It is preferable to contain the fat and oil whose content of 3 saturated triglycerides is 30 mass% or more as said solid fat at 20 degreeC. By containing the fats and oils whose content of this 3 saturated triglyceride is 30 mass% or more, content of 3 saturated triglyceride can be raised and the amount of crystals can be ensured. Therefore, it is particularly easy to exert an effect on the handling property at the time of spraying and the coating property to the mold, the liquid dripping suppression after the coating, and the release property of the food dough filled in the mold.

  In particular, as the solid fat at 20 ° C., at least one selected from fats and oils in which the content of the trisaturated triglyceride is 30% by mass or more, palm fats and oils, transesterified fats and oils of palm fats, and lards. When used in combination, it is particularly easy to exert an effect on the handling property at the time of spraying and the applicability to the mold, the liquid dripping suppression after the application, and the release property of the food dough filled in the mold. Here, examples of the palm oil and fat include palm oil, palm fractionated oil, and these hardened oils. These may be used alone or in combination of two or more. As palm fractionation oil, a hard part (palm stearin etc.), a soft part (palm olein etc.), a medium melting point part (PMF etc.), etc. can be used. As palm oil and its fractionation oil, the thing of the iodine numbers 30-60 is preferable.

  The fat and oil having a content of 3 saturated triglycerides of 30% by mass or more is not particularly limited, but a hardened oil of vegetable oil or animal fat, a hard oil of fractionated oil, or an oil containing this is used as a raw material. Examples include transesterified fats and oils.

  Among these, extremely hardened oils of vegetable oils and animal fats or transesterified fats and oils using oils containing them as raw materials are preferable.

  Here, as the extremely hardened oil of vegetable oils and fats, palm extremely hardened oil, palm extremely hardened oil, palm kernel extremely hardened oil, rapeseed extremely hardened oil, and the like, as the extremely hardened oil of animal fats and oils, lard extremely hardened oil, Examples include beef tallow extremely hardened oil.

  As transesterified oils and fats made from vegetable oils and animal fats and extremely hardened oils or fats and oils containing them as raw materials, it is particularly preferable to use transesterified fats and oils of palm oils and lauric oils.

  This transesterified fat and oil combined with lauric fats and oils has good compatibility with other fats and oils and is hardened only by hard fats and low melting point triglycerides such as diunsaturated triglycerides and triunsaturated triglycerides. When the liquid oil is placed in the mold for a long time, it can flow out by solid-liquid separation, and it can be suppressed that the releasability deteriorates, and the surface of the baked product is caused by oil accumulation at the bottom and four corners of the mold. A fried food-like appearance is suppressed, and a food with good baking color can be obtained. Also, transesterified oils and fats combined with lauric oils and palm oils have improved coatability and releasability compared to transesterified fats and oils of palm oils alone. Compared with the application, it is easy to apply because it stretches when applied to the mold, and uneven coating is less likely to occur. And compared to MCT with a low melting point and transesterified fats and oils containing this, even if it is exposed to a high temperature in the fermentation chamber or proofer for a long time after application to the mold, the applied release oil will flow down and enter the corner of the mold Less prone to oil accumulation.

  As for the lauric fats and oils which are raw materials of transesterified fats and oils, lauric acid content in all the constituent fatty acids is 30 mass% or more, preferably 40 to 55 mass%, more preferably 45 to 50 mass%. Examples of such lauric fats and oils include palm kernel oil, coconut oil, fractionated oils thereof, hardened oils, and the like. These may be used alone or in combination of two or more. Of these, palm kernel oil and its fractionated oil and hardened oil are preferred in view of the fact that a transesterified oil and fat that has a higher melting point than coconut oil and can easily become a crystal nucleus can be easily obtained.

  The lauric oil / fat preferably has an iodine value of 2 or less. When a lauric fat having an iodine value of 2 or less is used, it tends to be a crystal nucleus with respect to other fats and oils, and it is possible to suppress delay in crystallization because it induces nucleation, thereby improving the coating property. As the lauric oil having an iodine value of 2 or less, extremely hardened oil can be used.

  Although what was illustrated above can be used for palm oil and fat, it is preferable to contain extremely hardened oil within the range of 20-60 mass% with respect to the total amount of lauric oil and palm oil and fat.

  The transesterified oil / fat of the palm oil / fat and lauric oil / fat is preferably obtained by transesterifying 5-80% by mass of lauric oil / fat and 20-95% by mass of palm oil / fat. It is more preferable that it is obtained by transesterifying 5-30 mass% of fats and oils and 70-95 mass% of palm oil fats.

  The transesterified oil and fat of the palm oil and lauric oil and fat preferably has an iodine value of 20 to 45, and more preferably 25 to 40.

  In the case of extremely hardened oil, the content of oil and fat having a content of 3 saturated triglycerides of 30% by mass or more is preferably 0.5 to 30% by mass and more preferably 1 to 10% by mass with respect to the total amount of oil and fat. In the case of the transesterified fat and oil of the above-mentioned palm oil and fat and lauric oil and fat, 5 to 85% by mass is preferable with respect to the total amount of oil and fat.

  The release oil of the present invention is preferably used in combination with the above-described solid oil at 20 ° C. and liquid oil that is liquid at 20 ° C. By combining the liquid oil that exhibits a liquid state at 20 ° C., it is possible to obtain a fluid release oil and improve workability such as coating property.

  Examples of the liquid oil that exhibits a liquid state at 20 ° C. include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and super olein fractionated from palm oil. You may use and may use 2 or more types together.

  60 mass% or less is preferable with respect to fats and oils whole quantity, and, as for content of the liquid oil which exhibits liquid state at the said 20 degreeC in the oil-fat composition for heat cooking of this invention, 50 mass% or less is more preferable.

  In the above, the separation of fats and oils, the curing reaction, and the transesterification reaction can be performed by the following methods.

  Separation of fats and oils can be performed by adding a solvent or the like to the raw fats and oils, melting them without adding them, cooling them, cooling them, and performing a separation operation. From the fats and oils containing various triglycerides with different melting points The triglyceride part having a melting point suitable for the purpose of use is fractionated.

  The fractionation methods include solvent fractionation, dry fractionation, and surfactant fractionation, and these can be performed singly or in combination of two or more.

  In the dry fractionation, the melted fats and oils are gradually cooled using the difference between the melting points of the high melting point and the low melting point triglyceride, and the produced crystal part is separated from the liquid part by filtration. Solvent fractionation uses the difference in solubility in solvents such as acetone and hexane to dissolve fats and oils in the solvent and cools, so that crystals are precipitated in the order of the high melting point part, which has low solubility in the solvent, and then the middle melting point part. Let After sufficiently growing the crystal, it is separated into a crystal part and a liquid oil part, and the solvent is distilled off to obtain each fractionated oil.

  The fat and oil curing reaction is carried out by adding hydrogen to the fat and oil using a catalyst such as a nickel catalyst in accordance with a conventional method, proceeding the reaction while heating and stirring, and adding hydrogen to the double bond portion of the unsaturated fatty acid constituting the triglyceride. This can be done by combining and saturating. Under the present circumstances, the fats and oils of the calculated | required hardness can be obtained by controlling a pressure, temperature, and time.

  Of the hardened oil (partially hydrogenated oil or extremely hardened oil), the hardened oil preferably has an iodine value of 3 or less, more preferably 2 or less.

  The transesterification reaction of fats and oils is an operation to change the position of fatty acid bound to glycerin of triglyceride in which three molecules of fatty acid are bound to one molecule of glycerin and the type of fatty acid. It can be carried out by a chemical transesterification reaction carried out using the above chemical catalyst or an enzymatic transesterification reaction using lipase or the like as a catalyst.

  The chemical transesterification reaction is a transesterification reaction with poor regiospecificity carried out using a chemical catalyst such as sodium methylate (also referred to as random transesterification).

  In the chemical transesterification reaction, for example, the raw material fat is sufficiently dried according to a conventional method, and 0.05 to 1% by mass of the catalyst is added to the raw material fat and oil, and then the pressure is reduced at 80 to 120 ° C. under reduced pressure. It can be performed by stirring for 5 to 1 hour. After completion of the transesterification reaction, the catalyst can be washed away with water and then subjected to decolorization and deodorization treatments carried out in a normal edible oil refining process.

  The enzymatic transesterification reaction is performed using lipase as a catalyst. As the lipase, a lipase powder or an immobilized lipase obtained by immobilizing a lipase powder on a carrier such as celite or an ion exchange resin can be used. Depending on the type of lipase, the transesterification reaction by enzymatic transesterification can be a transesterification reaction with poor positional specificity or a transesterification reaction with high specificity at the 1 and 3 positions.

  Examples of lipases capable of performing transesterification with poor positional specificity include lipases derived from Alkaligenes (for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.), lipases derived from Candida (for example, Meisho Sangyo) Lipase OF manufactured by the same company).

  Examples of the lipase capable of performing a transesterification reaction with high specificity at positions 1 and 3 include immobilized lipase derived from Rhizom Coalmy High (Lipozyme TLIM, Lipozyme RMIM, etc. manufactured by Novozymes) and the like.

  In the enzymatic transesterification, for example, lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, based on the raw material fat, and then 40 to 80 ° C., preferably 40 It can be carried out by stirring at ~ 70 ° C for 0.5 to 48 hours, preferably 0.5 to 24 hours. After completion of the transesterification reaction, after removing the lipase powder or the immobilized lipase by filtration or the like, decolorization and deodorization treatment performed in a normal edible oil purification process can be performed.

  The transesterification reaction used for obtaining the transesterified oil and fat of the palm oil and lauric oil may be a chemical transesterification reaction or an enzymatic transesterification reaction.

(Sorbitan fatty acid ester)
The release oil of this invention contains the sorbitan fatty acid ester which raises the solidification start temperature of palm oil 1.0 degreeC or more.

  By using sorbitan fatty acid ester which raises the solidification start temperature of palm oil by 1.0 ° C. or more, the production of the release oil of the present invention is performed when the oil and fat whose trisaturated triglyceride content is in the specific range described above is used. Under rapid cooling conditions, crystallization of fats and oils is promoted, and a crystal state in which a large number of uniformly refined crystals exist is obtained. Therefore, coating unevenness hardly occurs when the release oil is applied to the mold, the extensibility can be applied smoothly, and the applicability is good. In addition, clogging of the nozzles during spraying is suppressed, and handling at the time of spraying is good. In addition, dripping after application can be suppressed, and oil puddles are formed at the bottom and four corners of the mold, and the surface of the fired product may have a fly-like appearance, or the surface of the fired product may become uneven. It is suppressed and a food with good baking color can be obtained. And the releasability is also good. And since it is not necessary to add a wax and a lot of emulsifiers, the flavor of the baked food is not spoiled.

  The sorbitan fatty acid ester used in the present invention increases the solidification start temperature of palm oil by 1.0 ° C or higher, preferably 1.5 ° C or higher, more preferably 2.0 to 4.0 ° C. If the increase value of the solidification start temperature of palm oil is within this range, the fats and oils whose trisaturated triglyceride content is in the above-mentioned range become crystal nuclei under the rapid cooling and mild conditions at the time of production of the release oil. Is promoted and the crystal is refined.

  In the present invention, the solidification start temperature of palm oil is a value measured by differential scanning calorimetry (DSC). For the measurement of the solidification start temperature, a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.) can be used. More specifically, 0.5 part by mass of sorbitan fatty acid ester was added to 100 parts by mass of palm oil, cooled at a rate of 10 ° C. per minute from 80 ° C., and the solidification start temperature was measured.

  The sorbitan fatty acid ester used in the present invention is preferably 80% by mass or more, more preferably 90% by mass or more, of palmitic acid and stearic acid in the total constituent fatty acids. The mass ratio of palmitic acid and stearic acid is preferably 0.3: 1.0 to 1.0: 1.0, more preferably 0.5: 1.0 to 0.8: 1.0. It is. When the mass ratio of palmitic acid and stearic acid is in the above range, the solidification start temperature of palm oil can be increased by 1.0 ° C. or more.

  Here, the mass ratio of palmitic acid and stearic acid was determined according to the gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society) “2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method)). )).

  The sorbitan fatty acid ester used in the present invention preferably has an HLB value of 3.5 to 5.5, more preferably 4.0 to 5.5. When the HLB value is within this range, it is suitable for increasing the solidification start temperature of palm oil.

  Here, the HLB value can be obtained by the Griffin equation (Atlas method).

  In the present invention, commercially available sorbitan fatty acid esters can be used. Examples thereof include S-320YN, Poem S-60V, and Solman S-300V manufactured by Riken Vitamin Co., Ltd.

  The content of the sorbitan fatty acid ester is preferably 0.1 to 5.0% by mass, more preferably 0.2 to 4.0% by mass, based on the total amount of fats and oils. When the content of the sorbitan fatty acid ester is 0.1% by mass or more, the fats and oils having the trisaturated triglyceride content in the above-mentioned range become crystal nuclei, the crystallization is promoted, and the crystal is refined. When the content of the sorbitan fatty acid ester is 5.0% by mass or less, it is possible to prevent the taste as an emulsifier from affecting the food after baking.

(Other ingredients)
The release oil of the present invention can be blended with other components such as food additives in addition to the above fats and oils and sorbitan fatty acid esters as long as the effect is not impaired.

  However, the release oil of the present invention promotes crystallization promotion and crystal refinement by the oil and fat having the trisaturated triglyceride amount in a specific range and the sorbitan fatty acid ester, thereby adding edible wax and other emulsifiers. Even without spraying, it is excellent in handling and sprayability during spraying, can suppress dripping after application, and has good mold releasability of food dough filled in the mold. Considering the point of not impairing the flavor, it is preferable not to contain edible wax or other emulsifiers. Examples of edible waxes include plant waxes such as mole, candelilla wax, carnauba wax and rice wax, and animal waxes such as lanolin and beeswax. Examples of the emulsifier include lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, and stearoyl sodium lactate.

  The release oil of the present invention is usually composed only of fats and oils and the sorbitan fatty acid ester, and within a range not impairing the effects of the present invention, an antioxidant and the like are appropriately added according to conventionally known addition amounts. Can be blended.

(Method for producing release oil)
The release oil of the present invention is prepared by, for example, dissolving one or more kinds of fats and oils as described above under heating, adding the sorbitan fatty acid ester to the dissolved fats and oils, and using a known method. It can be produced by uniformly dispersing and dissolving.

  When the release oil of the present invention that is in a dissolved state under heating in the production process is kneaded while being rapidly cooled by a quenching kneader, the fats and oils crystallize into a semi-solid or plastic solid state. By quenching rapidly, solid fat and liquid oil can be prevented from being separated, and a uniform release oil can be obtained.

  The quenching and kneading treatment can be usually performed in the same manner as in the case of producing a plastic fat composition. For example, the cooling condition can be 20 ° C./min or more, preferably 30 ° C./min or more. Moreover, the quenching kneading process can be performed using a conventionally known quenching kneading apparatus. As an apparatus for continuously quenching in a sealed state and kneading at the same time to obtain a homogeneous oil / fat composition, a botator, a perfector, a combinator, an onlator and the like can be used.

  At this time, according to the release oil of the present invention, crystallization is promoted under quenching conditions and a crystal state in which many uniformly refined crystals exist is present. It is excellent in applicability to water, can prevent liquid dripping after application, and has good mold release properties for food dough filled in the mold.

(Food production method using release oil)
The release oil of the present invention includes breads, baked confectionery, Western confectionery such as cakes, confectionery such as Japanese confectionery such as doll baked, roasted baked, dorayaki, etc. In the production of the contained food, it is used by applying to a mold, a top plate and the like. In particular, it is suitable for a process for producing a food by baking, filling, and fermenting a food dough.

  The release oil of the present invention can be suitably used for any of a solid type using a brush or mop and a liquid / fluid type using a spray. Particularly, since oil and fat crystals are refined, nozzle clogging caused by spraying with a large particle size is suppressed, and the handling property is good. Therefore, it is suitable for a liquid / fluid type. As an apparatus for spray-coating the release oil of the present invention, various airless spray guns and various greasers can be used.

  Further, the coating amount is not particularly limited, and can be set to an appropriate amount in consideration of the same amount as in the past.

  An example of the case where the release oil of the present invention is used for breadmaking will be described. The dough is put in a container such as a box and used as a box oil for fermentation, and after molding, in mold filling, proofing, baking process, Can be used as mold release oil when placed in a mold or placed on a top plate.

  In the fermentation process, mold release oil is used as box oil for medium seed fermentation, floor time, and floor time (fermentation) of the straight method. In the fermentation process of the medium seed method and the straight method, box oil is applied to the entire container such as a box or stainless steel balls or trays, the dough is put, and the dough is placed in the container and put into the fermentation room. In the medium seed method, for example, fermentation is performed at 28 ° C. for about 4 hours, and in the straight method, for example, fermentation is performed at 27 ° C. for about 100 minutes.

  During this time, the dough expands, and if a large amount of release oil applied to the side flows down, the release oil between the expanded dough and the container is insufficient. It becomes easy to adhere to the container. Also, if release oil accumulates at the bottom and four corners of the mold due to liquid dripping, repeated use will cause odors and will be a difficult task to clean. However, the release oil of the present invention has good coatability, little dripping, good adhesion to the mold, and good release properties. That is, when the dough expands, the release oil does not easily flow down, and in a state where fermentation is finished, the release oil does not easily flow down after application, so that the dough can be prevented from adhering to the box when the dough after fermentation is taken out. . In addition, when release oil accumulates at the bottom and at the four corners and is used repeatedly, it is suppressed from causing odor, and cleaning work can be reduced.

  In the case of using the release oil of the present invention in the mold filling, proofing and firing processes, the release oil is used when it is put in a food mold or placed on a top plate. After releasing oil is applied to the entire surface of the food mold so that the bread dough does not adhere, the dough is placed in the food mold, put in a proofer in this state, and allowed to stand at 38 ° C. for 40 minutes, for example, and gradually fermented. After completion of fermentation, it is placed in an oven (baking kiln) as it is and baked.

  Also in this proofer, when the mold release oil applied to the side surface flows down during fermentation, the dough tends to adhere to the food mold and the mold release property deteriorates. In addition, the release oil that has flowed collects at the bottom and four corners of the food mold (oil pool), and when baked, the surface of the bread (crust) becomes fried or the surface of the baked product becomes uneven. The merchandise value is impaired. In addition, the food mold is used repeatedly as in the case of a container such as a box. Therefore, if a puddle remains, the fat and oil deteriorates, and the smell of the fat and oil adheres to the dough and impairs the flavor. However, the release oil of the present invention has good releasability because the release oil applied to the side surface of the mold is difficult to flow off, and the release oil accumulates at the bottom and four corners and the fired product has a fly-like appearance. The food of good baking color can be obtained without this. Moreover, even if a box or food mold is used repeatedly, the oil and fat are hardly deteriorated because there are few oil pools, and it is possible to suppress the smell of the oil and fat from adhering to the dough and impairing the flavor.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. In addition, the compounding quantity of each raw material in Table 1 and Table 2 shows a mass part.
1. Measuring method The iodine value of each fat / oil was measured by “2.3.4.1-2013 Iodine number (Wiis-cyclohexane method)” of the standard fat analysis method (Japan Oil Chemistry Society).

  The content of trisaturated triglycerides in fats and oils is determined by gas chromatographic method ("2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method)" of standard fat analysis method (Japan Oil Chemistry Society). “Recommendation 2-2013 2-position fatty acid composition”), and each was calculated by using the amount of fatty acid.

  The mass ratio (SUS / SSU) of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) in fats and oils is determined by the gas chromatographic method (reference oil analysis method (Japan Oil Chemists' Society) “2.4.2”). ..2013-fatty acid composition (FID temperature rising gas chromatographic method) "and" Recommendation 2-2013 2-position fatty acid composition ") were calculated from the masses of SUS triglyceride and SSU triglyceride.

2. Preparation of mold release oil Adjust the oil and fat to 80 ° C in the ratio (part by mass) shown in Table 1 and Table 2 in the blending pot, add sorbitan fatty acid ester and vegetable wax, and dissolve evenly with stirring with a propeller stirrer To obtain an oil and fat composition.

  This oil / fat composition was quenched and kneaded with a perfector under a condition of 25 ° C./min up to a product taking temperature of 22 ° C. to obtain a release oil.

(Transesterified oils 1 to 3)
The transesterified fat 1 was produced by the following method. Palm kernel extremely hardened oil 20% by mass, palm oil 55% by mass, palm oil extremely hardened oil 25% by mass were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil 1. The SUS content of the transesterified fat 1 was 14.4% by mass, the SSU content was 28.9% by mass, and the iodine value was 30.

  The transesterified fat 2 was produced by the following method. Sodium methylate was added as a catalyst to palm fractionated soft oil (iodine number 56), and transesterification was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil 2. The transesterified oil / fat 2 had a SUS content of 11.1% by mass and an SSU content of 22.3% by mass.

  The transesterified oil / fat 3 was produced by the following method. Sodium methylate was added as a catalyst to the palm fractionated hard oil (iodine value 32), and transesterification was performed under reduced pressure. After the transesterification reaction, water washing, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil and fat 3. The SUS content of the transesterified fat / oil 3 was 14.8% by mass, and the SSU content was 29.6% by mass.

(Sorbitan fatty acid ester 1-5)
The details of sorbitan fatty acid esters 1 to 5 added to the release oil are as shown in Table 3.

  The increase value of the solidification start temperature (° C.) of palm oil to which sorbitan fatty acid ester was added was measured as follows. First, 0.5 parts by mass of sorbitan fatty acid ester is added to 100 parts by mass of palm oil (iodine value 53), and 3.5 mg is measured in an aluminum pan for measurement, and an empty pan without any sample (reference) Was used to measure the solidification start temperature under the following conditions with a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.).

  Next, the solidification start temperature of palm oil to which sorbitan fatty acid ester was not added was measured in the same manner.

The difference between the solidification start temperature of palm oil to which sorbitan fatty acid ester was added and the solidification start temperature of palm oil to which sorbitan fatty acid ester was not added was defined as an increase value of the solidification start temperature (° C.) of palm oil.
<Measurement conditions>
The temperature in the cell of the differential scanning calorimeter was raised to 80 ° C. and held for 5 minutes to completely dissolve the sample. Thereafter, the temperature was lowered from 80 ° C. to −40 ° C. at 10 ° C./minute (10 ° C./min.), And the solidification start temperature in the process (heat generation start temperature at the exothermic peak) was measured. The solidification start temperature was the intersection point at the tangent line between the baseline and the peak.

  Furthermore, after manufacturing the release oil of Example 1 and Comparative Example 1, it was stored at 20 ° C. for 3 days and then observed with a microscope. The resulting micrographs are shown in FIGS.

  In FIG. 1, fine crystals of 5 μm or less were uniformly deposited, and the amount of crystals was large.

  In FIG. 2, the crystal grew over 5 μm.

  From these results, it was found that by using a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more, crystallization is promoted under quenching conditions and fine crystals can be obtained.

3. Evaluation The following evaluation was performed about the release oil of Examples 1-9 and Comparative Examples 1-4. Each evaluation result is shown in Table 4 and Table 5.

  5 kg of bread dough was prepared by the straight method with the following composition. Thereafter, 2 g of the above release oil was applied to a stainless steel ball (outer diameter × depth: 64 × 23 cm) with a brush, the dough was put, and the floor time was fermented for 100 minutes in a fermentation chamber at a temperature of 27 ° C. and a humidity of 80%.

  Then, the dough was divided into 320 g, the bench time was 20 minutes, formed into a roll, and the dough was put into a baking pan (one loaf type) that had been applied with the release oil obtained above with a brush. The bread was fermented at a temperature of 38 ° C. and a humidity of 80% for 45 minutes, and baked in an oven at a temperature of 200 ° C. for 25 minutes.

<Bread formulation>
Powerful powder 100 parts by weight Sugar 10 parts by weight Salt 2 parts by weight Whole egg 20 parts by weight Margarine * 1 15 parts by weight Nonfat dry milk 3 parts by weight Yeast 5 parts by weight East food 0.1 part by weight Water 45 parts by weight * 1 Margarine: made by Miyoshi Oil & Fats "Pantheon Fresh"

<Bread production process>
Mixing Low speed 4 minutes Medium low speed 2 minutes Margarine input Low speed 2 minutes
Medium / low speed 2 min.
Floor time Fermentation room temperature 27 ℃ Humidity 80% 100 minutes Divided dough 320g
Bench time Fermentation room temperature 27 ° C Humidity 80% 20 minutes Molding 320 g of dough into a roll and filling it into a one loaf type Proofer 38 ° C Humidity 80% 45 minutes Firing 200 ° C 25 minutes

[Liquid oil ooze out]
80 g of the release oil prepared above was transferred to a plastic petri dish (90φ × 20 mm), stored for 4 weeks in a thermostatic chamber adjusted to 20 ° C., and then evaluated according to the following criteria.
Evaluation criteria A : No oozing was seen.
○: Some oozing was seen.
Δ: Seeding was observed.
X: Significant oozing was seen.

[Clogged nozzle]
Use a spray gun (Anest Iwata airless unit ALS122 type), install NT2505 nozzle and spray release oil at working pressure 1-2kg / cm ² for 15 seconds, then place in 20 ° C room, 30 minutes later Evaluation was again made under the same conditions as when the release oil was sprayed under the same conditions.
Evaluation standard ( double-circle): There is no problem in the spray state without stress.
○: Some stress is felt, but there is no problem in the sprayed state.
Δ: Stress is felt, but there is no problem in the sprayed state.
X: Stress is felt and there is a problem in the spray state.

[Liquid dripping (oil sump)]
Use a spray gun (Anest Iwata airless unit ALS122 type), install NT2505 nozzle, and use release oil at a working pressure of 1-2kg / cm ² for 6 seconds from a vertical 50cm horizontal stand for 1 second. After spraying, the condition of dripping after 30 minutes was visually evaluated according to the following criteria.
Evaluation standard ( double-circle): There is no dripping and adhesiveness is favorable.
○: There is some dripping.
Δ: Liquid dripping
X: A lot of liquid dripping accumulates below.

[Applicability]
The applicability when 1.5 g of release oil was applied to the one-loaf mold with a brush was evaluated according to the following criteria.
Evaluation criteria A : Very good elongation and no unevenness.
○: Elongation is good and there is no unevenness.
Δ: Elongation is good, but there is some unevenness.
X: Elongation is poor and uneven.

[Releasability during fermentation]
After completion of the floor time, the stainless steel balls were taken out from the fermentation chamber, and the fall of the dough (removal) when reversed from a height of 30 cm and the adhesion state of the dough to the stainless balls were visually evaluated.
Evaluation standard ( double-circle): It falls and there is almost no adhesion to a ball | bowl.
○: It falls and there is some adhesion to the ball.
Δ: Dropped and adhered to the ball.
X: It does not fall, or it falls and adheres to a ball | bowl very much.

[Releasability during firing]
The baking mold taken out from the kiln was inverted and released. When the bread was not released from the mold, the mold was dropped from a height of 30 cm, an impact was applied, and the number of drops and the state of adhesion of the bread dough to the baking mold were visually evaluated according to the following criteria.
Evaluation Criteria A : Release after inversion or release at the first drop and hardly adhere to the baking mold.
○: The mold is released after the second to third drop, and there is a little adhesion to the baking mold.
(Triangle | delta): It molds at the 4th-6th drop, and there is a little adhesion to a baking mold.
X: The mold is released after the 7th to 10th dropping, and is often attached to the baking mold. Or even if it drops 10 times, bread does not release.

[Taste of baked product]
Invert the baking mold taken out from the kiln and store the released one loaf type bread in a thermostat adjusted to 20 ° C for 1 day, then eat the one loaf type bread with 10 panelists and set the flavor as below It was evaluated with.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

Claims (3)

The content of 3 saturated triglycerides is 5.0 to 40% by mass, and the mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) is 0.1 to 5 among 2 saturated triglycerides. A release oil containing an oil and fat that is 0.0 and a sorbitan fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more. The release oil according to claim 1 , wherein the oil or fat contains an oil or fat having a content of 3 saturated triglycerides of 30% by mass or more. The release oil according to claim 1 or 2 , which does not contain an edible wax.