JP6410428B2 - Oil and fat composition for release oil and release oil using the same - Google Patents

Description

  TECHNICAL FIELD The present invention relates to an oil / fat composition for a release oil that is used by being applied to a mold for putting dough in a process of producing breads, confectionery, etc. by baking or the like, and a release oil using the same.

  In the process of manufacturing food by baking or steaming food dough in the manufacture of foods containing starch, protein, sugar, etc. Mold release oil is used in order to suppress the adhesion to the mold and improve the mold release property.

  In addition to releasability, this release oil is easy to apply when applying the release oil to the mold, specifically, uneven coating is less likely to occur, and may be good when applied with a brush or the like. Desired. 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 mold release oil that has flowed down generates a pool of oil that accumulates at the bottom and four corners of the mold. The merchandise value is impaired and workability is deteriorated.

  In addition, it is required that the state of the baked product is good, for example, the baking color of the bread is not frying (the edge is oily as if fried and colored with oils and fats).

  And release oil is calculated | required that a degradation odor does not arise when it uses repeatedly. For example, if the release oil contains a large amount of fatty acids having 14 or less carbon atoms, free fatty acids are generated when the fats and oils are deteriorated, causing deterioration odors, that is, soapy odors.

  In bread making, release oil is used in the fermentation process and baking process as follows.

  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, fermentation is performed at 28 ° C. for 4 hours, and in the straight method at 27 ° C. for about 100 minutes.

  During that time, the dough expands, so if a large amount of release oil applied to the side flows down, there is not enough release oil between the expanded dough and the container, so the dough adheres to the box when the dough after fermentation is removed. It becomes easy to do. 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.

  In the firing step, a release oil is used when putting in a food mold or placing on a top plate. Here, release oil is applied to the entire surface so that bread dough does not adhere. The dough is put into a mold, put in a proofer in this state, and gradually fermented while being placed at 38 ° C. for about 40 to 45 minutes.

  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. Moreover, the released release oil collects at the bottom and four corners of the food mold (oil sump), and when baked, the surface of the bread (crust) becomes fried and damages the commercial value. 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.

  Conventionally, as a release oil, an oil / fat composition in which a wax or an extremely hardened oil is added to a liquid oil has been used in consideration of applicability to a mold, releasability, and the like. In addition, medium chain triglyceride (MCT), an oil composition obtained by adding lauric oil to MCT, an oil composition obtained by transesterifying MCT, and the like are also used in order to improve stability and the like when repeatedly used.

  However, MCT has a low melting point, and in the manufacture of bread and the like, it is exposed to a high temperature in the fermentation chamber or proofer for a long time after application to the mold, so that the applied release oil flows down and accumulates oil in the corners of the mold. As a result, there was a problem that the surface (crust) of the baked bread became fried and the commercial value was impaired.

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

  Patent Document 1 discloses an oil / fat 90 having a melting point of 15 ° C. or lower, containing 10 to 90% by mass of a medium-chain saturated fatty acid triglyceride and 50% or more of a monounsaturated fatty acid and 35% or less of a polyunsaturated fatty acid. A liquid oil composition obtained by transesterification with 10 mass% to 10 mass% has been proposed. However, since it is liquid, it is not possible to suppress oil accumulation, and when an oil accumulation occurs, the baked food becomes fried and the commercial value is reduced.

  Patent Document 2 proposes a technique using an edible fat and oil having a fatty acid content of 14 or less carbon atoms as a constituent fatty acid of the oil and fat with respect to the total amount of the constituent fatty acid in the oil and fat. However, since the amount of fatty acids having 14 or less carbon atoms is large, they are easily liberated when used repeatedly and become fatty acids. When a deteriorated odor is caused thereby, the flavor of the food tends to be lowered.

  Patent Document 3 proposes a technique using transesterified fats and oils of palm-based fats and oils as fats and oils that are directly β crystals.

JP 2001-181474 A JP 2007-306840 A JP 2007-252203 A

  However, the transesterified fats and oils of palm oil used in Patent Document 3, for example, those obtained by transesterifying hard oils such as palm stearin are difficult to apply because they do not extend well when applying release oil to the mold, Uneven coating occurs, resulting in poor applicability. Moreover, the releasability is still not satisfactory and there is room for further improvement.

  The present invention has been made in view of the circumstances as described above, has good applicability, can suppress dripping, has excellent releasability, and can obtain a food with good baking color. Therefore, an object of the present invention is to provide an oil / fat composition for a release oil that hardly causes a deterioration odor even when it is repeatedly used, and a release oil using the same.

  In order to solve the above-mentioned problems, the oil / fat composition for release oil of the present invention is characterized by containing a transesterified oil / fat of lauric oil / fat and palm oil / fat.

  This oil / fat composition for release oil is composed of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) among di-saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids. ) And the mass ratio (SUS / SSU) is preferably 0.1 to 2.5.

  In the oil / fat composition for release oil, the amount of saturated fatty acid having 14 or less carbon atoms in all the constituent fatty acids is preferably 0.5 to 12% by mass.

  This oil / fat composition for release oil contains 2 saturated triglycerides containing 2 saturated fatty acids (S) as constituent fatty acids and 1 unsaturated fatty acid (U), and 3 saturated fatty acids (S) as constituent fatty acids 3 The total ratio with saturated triglycerides is preferably 5 to 70% by mass.

  The release oil of the present invention contains the oil / fat composition for release oil.

  According to the present invention, the applicability is good, the dripping can be suppressed, the food can be obtained with excellent releasability and good baked color, and the deterioration odor is hardly generated even when used repeatedly. .

  The present invention is described in detail below.

  The oil / fat composition for release oil of the present invention is characterized by containing a transesterified oil / fat of lauric oil / fat and palm oil / fat.

  By using a transesterified oil and fat in which a lauric oil and fat is combined with this palm oil and fat, an oil and fat composition for release oil having excellent releasability can be obtained.

  And this transesterified oil and fat combined with lauric oil and fat in palm oil and fat has good compatibility with other oils and fats, for example, it is suppressed from solidifying only with hard oil and fat, 2 unsaturated triglycerides and 3 unsaturated triglycerides over time, etc. The liquid oil which is a low melting point triglyceride can be prevented from flowing out. For this reason, liquid oil can be prevented from flowing out by solid-liquid separation when it is placed in the mold for a long time, and it is possible to prevent the mold release from deteriorating. It is possible to obtain a food with good baking color.

  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. Among these, palm kernel oil and its fractionated oil and hardened oil are preferred in view of the fact that the melting point is higher than that of coconut oil and a high melting point transesterified oil and fat can be easily obtained. As the hardened oil, a partially hardened oil, a low temperature hardened oil, or an extremely hardened oil that has been completely hydrogenated can be used. However, using an extremely hardened oil can reduce the amount of trans acid.

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

  Palm-based fats and oils that are raw materials for transesterified fats and oils have a fatty acid content of 16 or more carbon atoms in all the constituent fatty acids of 35% by mass or more. Examples of palm oils and fats include palm oil, palm fractionated oil, hardened oils thereof, transesterified oils and fats, and the like. These may be used alone or in combination of two or more. As palm fractionated oil, a hard part (palm stearin etc.), a soft part (palm olein, palm double olein etc.), a medium melting point part (PMF etc.), etc. can be used. When using hardened oil as palm oil and fat, partially hardened oil, low temperature hardened oil, extremely hardened oil, etc. can be used, but extremely hardened oil is particularly preferable.

  It is preferable that palm oil fat contains extremely hardened oil within the range of 20-60 mass% with respect to the total amount of lauric oil fat and palm oil fat.

  A chemical catalyst or an enzyme catalyst is used as a transesterification catalyst in the transesterification reaction between lauric fat and palm fat. Sodium methylate, sodium hydroxide or the like is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus, Alkagenes, etc., which may be fixed and immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Either lipase with regioselectivity or lipase without regioselectivity can be used, but it is preferable to use a lipase without regioselectivity. When a chemical catalyst or an enzyme catalyst without regioselectivity is used as the transesterification catalyst, when the transesterification reaction between the lauric fat and the palm fat is completed, two saturated fatty acids (S) as constituent fatty acids and unsaturated fatty acids Among di-saturated triglycerides containing one (U), the mass ratio (SUS / SSU) in the transesterified oil / fat of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) is 0.45 to 0.55. .

  When a chemical catalyst is used for transesterification, 0.05 to 0.15% by mass of the oil lipid amount is added to the catalyst, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour. The transesterification reaction between the base oil and fat and the palm oil and fat is completed in an equilibrium state, and the transesterification oil and fat can be obtained. When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the oil lipid amount, and the ester exchange reaction is completed in an equilibrium state by performing an ester exchange reaction at 40 to 80 ° C. Transesterified fats and oils can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

  The ratio of lauric acid in all constituent fatty acids in lauric fats and oils, the content of fatty acids having 16 or more carbon atoms in all constituent fatty acids in palm fats and oils, and the end of transesterification can be confirmed by gas chromatography.

  The transesterified oil / fat is preferably obtained by transesterification of 5% by mass to 80% by mass of lauric oil / fat and 20% by mass to 95% by mass of palm-based oil / fat, and 5% by mass of lauric oil / fat. It is more preferable that they are 70 mass% or more and 95% or less of palm-type fats and oils, and 10 mass% or more and less than 30 mass% of lauric fats and oils are 70 mass% or more and 90 mass% or less of palm-type fats and oils. Is more preferable. When lauric fats and palm fats are used in this mass range, the amount of saturated fatty acids having 14 or less carbon atoms in the oil / fat composition for release oil can be easily within the above range.

  The oil / fat composition for release oil of the present invention comprises a symmetric triglyceride (SUS) and an asymmetric triglyceride among disaturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids. The mass ratio (SUS / SSU) to (SSU) is preferably 0.1 to 2.5. Within this range, dripping is suppressed, and even when the mold is placed in a mold over a long period of time, for example, in breadmaking, the release oil is less likely to flow from the side surface of the mold, and the releasability is improved. In addition, since the release oil does not easily flow down, it is possible to suppress the occurrence of oil pools at the bottom and four corners of the mold and the surface of the baked product to have a fried appearance, thereby obtaining a food with a good baked color. In particular, when SUS / SSU is 2.5 or less, it is possible to prevent oil and fat from being solid-liquid separated when placed in a mold for a long time, and liquid oil to flow out and produce a pool of oil.

  In the oil / fat composition for release oil of the present invention, the amount of saturated fatty acid having 14 or less carbon atoms is preferably 0.5 to 12% by mass. Within this range, coating unevenness is less likely to occur when the release oil is applied to the mold, and when applied with a brush or the like, the spread is good and the applicability is good. Furthermore, the deterioration smell resulting from the free fatty acid of fats and oils at the time of repeated use is suppressed, and the flavor of the baked food is not impaired. In addition, the releasability is also good. When the amount of the saturated fatty acid having 14 or less carbon atoms is 0.5% by mass or more, the releasability is good, and when it is 12% by mass or less, the coating property is improved and the deterioration odor when repeatedly used can be suppressed.

  The oil / fat composition for release oil of the present invention comprises 2 saturated triglycerides containing 2 saturated fatty acids (S) as constituent fatty acids and 1 unsaturated fatty acid (U), and 3 saturated fatty acids (S) as constituent fatty acids. It is preferable that the total ratio with the 3 saturated triglyceride to contain is 5-70 mass% with respect to the mass of the whole fats and oils. Within this range, coating unevenness is less likely to occur when the release oil is applied to the mold, and when applied with a brush or the like, the spread is good and the applicability is good. Furthermore, oil puddles are generated at the bottom and four corners of the mold and the surface of the baked product is prevented from having a fried appearance, and a food with good baking color can be obtained. Furthermore, the deterioration smell resulting from the free fatty acid of fats and oils at the time of repeated use is suppressed, and the flavor of the baked food is not impaired. In addition, the releasability is also good. If this total ratio is 5% by mass or more, oil accumulation can be suppressed, and if this total ratio is 70% by mass or less, the coatability is improved, the releasability is good, and the deterioration is caused when repeatedly used. Odor can be suppressed. In consideration of the overall effect of the present invention, the total ratio of disaturated triglyceride and trisaturated triglyceride is more preferably 15 to 60% by mass, and further preferably 20 to 60% by mass.

  The content of the transesterified oil / fat in the oil / fat composition for release oil of the present invention is preferably 3 to 90% by mass, more preferably 5 to 75% by mass, and still more preferably 10 to 70% by mass with respect to the total amount of the composition. .

  The oil / fat composition for release oil of the present invention preferably contains at least one of the following second oil / fat component and third oil / fat component in addition to the transesterified oil / fat as the first oil / fat component.

  The second fat and oil component is a fat and oil in which the total ratio of the triglyceride having 46 total fatty acids and the triglyceride having 48 total fatty acids is in the range of 1 to 25 mass%, and palm Oils, lard, milk fat, coconut oil, palm kernel oil, fractionated oils, partially hardened oils, rapeseed partially hardened oils, and the like. These may be used alone or in combination of two or more. May be.

  This 2nd oil-fat component can adjust the sum total ratio of SUS / SSU of the oil-fat composition for mold release oils of this invention, 2 saturated triglycerides, and 3 saturated triglycerides, and can heighten the effect of this invention.

  Among these, at least one selected from palm oil and fat and lard is preferable.

  Here, examples of the palm-based fats and oils include palm oil, palm fractionated oil, and these hardened oils and transesterified fats and oils. These may be used alone or in combination of two or more. As palm fractionated oil, a hard part (palm stearin etc.), a soft part (palm olein, palm double olein etc.), a medium melting point part (PMF etc.), etc. can be used. The palm oil / fat of the second oil / fat component is preferably a palm oil / fat having an iodine value of 45 to 65 from the viewpoint of compatibility and the like. Oil, palm fractionation middle melting point oil, and these transesterified oils and the like.

  3-60 mass% is preferable with respect to the oil-fat composition for mold release oils, and, as for content of the 2nd fat component in the oil-fat composition for mold release oils of this invention, 5-50 mass% is more preferable.

  The third oil / fat component is a liquid oil, where the liquid oil is a fat / oil that is fluid at 5 ° C., and can be rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, medium chain A triglyceride (MCT) etc. are mentioned, These may be used individually by 1 type and may use 2 or more types together.

  It is preferable that the third oil / fat component contains a liquid oil / fat that exhibits a fluid state at 5 ° C., since the coating property is improved.

  As for content of the 3rd fats and oils component in the oil-fat composition for mold release oils of this invention, 5-95 mass% is preferable with respect to the oil-fat composition for mold release oil, and 10-90 mass% is more preferable.

  The oil / fat composition for release oil of the present invention can be blended with an appropriate amount of other oil / fat components, for example, extremely hardened oil of vegetable oil / fat, in addition to the above oil / fat components. Examples of extremely hardened oils of vegetable oils include palm extremely hardened oil, palm extremely hardened oil, palm kernel extremely hardened oil, rapeseed extremely hardened oil, and the like. These may be used alone or in combination of two or more. May be.

  The oil / fat composition for release oil of the present invention can be used alone as a release oil, but within the range not impairing the effects of the present invention, considering releasability and viscosity. , Lecithin, edible wax, plant sterols, emulsifiers, antifoaming agents, antioxidants, starches and other additional components in an appropriate amount, for example, preferably 10% by mass or less, more preferably based on the total amount of release oil It mix | blends in the quantity of 6 mass% or less, and this can be used as a mold release oil.

  The release oil of the present invention can be produced by blending the above components and mixing them uniformly by a conventional method. Mixing can be performed by stirring under heating so that each component is uniformly dissolved, and then the release oil of the present invention can be prepared by cooling.

  The release oil of the present invention is used by applying to a mold, a top plate or the like in the manufacture of foods such as breads and confectionery, especially foods containing starch, protein, sugar and the like in the dough. In particular, it is suitable for a process for producing food by baking or steaming food dough.

  The method for applying the release oil of the present invention is not particularly limited, and examples thereof include application with a brush, mop, cloth, etc., spraying with a spray, and the like. Release oils used in confectionery and bread making are roughly classified into solid types that are applied using brushes and mops, etc., and liquid types that are used for spraying. The release oils of the present invention are suitable for both. 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.

  When the release oil of the present invention is used as a box oil when the dough is put in a container such as a box and fermented, the release oil of the present invention is applied to the entire box, the dough is put, and the dough is put in the box For example, the release oil of the present invention has good coatability, less liquid 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.

  When using the release oil of the present invention in the mold filling, proofing and baking processes, after applying the release oil to the entire surface of the food mold so that the dough does not adhere, put the dough into the food mold and in this state And is allowed to stand at 38 ° C. for 40 minutes and gradually fermented. At that time, the mold release oil on the side is difficult to flow down, so the mold release property is good, and the mold release oil accumulates at the bottom and four corners, and the baked product does not have a fried appearance, and a food with good baking color is obtained. be able to.

  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 component in Table 1 and Table 2 shows a mass part.
(1) Measuring method The iodine value of each fat / oil was measured by “2.3.4.1-1996 Iodine number (Wiis-cyclohexane method)” of the standard fat analysis method (Japan Oil Chemical Society).

  The amount of saturated fatty acid having 14 or less carbon atoms in all the constituent fatty acids in the oil / fat composition is determined according to “2.4.2.2-1996 fatty acid composition (gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society))” FID temperature rising gas chromatograph method).

  The total ratio of di-saturated triglyceride and tri-saturated triglyceride in the oil and fat composition, the content of tri-saturated triglyceride, and the mass ratio of 2-saturated triglyceride and tri-saturated triglyceride were determined by gas chromatography (standard oil analysis test method (Japan Oil) Chemical Society) "2.4.2.2-1996 fatty acid composition (FID temperature rising gas chromatographic method)" and "temporary 7-2003 2-position fatty acid composition"), and by calculation using the amount of fatty acid respectively. Asked.

  The mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) in the oil / fat composition was determined by the gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society) 2.4). It was calculated from the masses of the SUS triglyceride and the SSU triglyceride obtained by “2.2-1996 fatty acid composition (FID temperature rising gas chromatograph method)” and “temporary 7-2003 2-position fatty acid composition”).

(2) Preparation of oil / fat composition (transesterified oil / fat 1-3)
Transesterified fats and oils 1 to 3 were prepared by the following method. After mixing lauric fat (A1) and palm fat (A2) in the proportions shown in Table 1 and heating to 110 ° C. and sufficiently dehydrating, sodium methylate as a chemical catalyst is 0.08 of the fat amount. The transesterification reaction was carried out with stirring at 100 ° C. for 0.5 hour under reduced pressure. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain a transesterified oil and fat.

  Transesterified fats and oils 2 and 3 were prepared according to the production method of transesterified fats and oils 1.

The lauric fat (A1) and palm fat (A2) used for transesterification are shown below.
Laurin oil (A1)
Palm kernel extremely hardened oil: lauric acid content 45.7% by mass (iodine value 2)
Palm oil (A2)
Palm oil: fatty acid content of C16 or higher 97.9% by mass (iodine value 53)
Palm extremely hardened oil: C7.9 or higher fatty acid content 97.9% by mass (iodine value 2)
Palm fractionated hard oil: Fatty acid content of C8.8 or higher 98.8% by mass (iodine value 32)
Palm fractionated soft oil: C16 or higher fatty acid content 97.7% by mass (iodine value 56)
The analysis results of the obtained transesterified oils 1 to 3 are shown in Table 1.

(Oil composition)
The fats and oils containing transesterified fats and oils were mixed with the compounding ratio shown in Table 2, and the oil-fat composition for mold release oils of the Example and the comparative example were obtained.

(3) Evaluation The following evaluation was performed about each sample of an Example and a comparative example.
(Manufacture of release oil)
5 parts by mass of soybean lecithin was added to 95 parts by mass of the oil / fat composition for release oil, the temperature was adjusted to 70 ° C., and the mixture was stirred uniformly with a propeller stirrer to produce a release oil.
<Formulation of release oil>
Oil composition 95 parts by weight Soy lecithin 5 parts by weight

  The following evaluation was performed using the obtained release oil.

  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 x depth 64 x 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

[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 criteria
(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.

[State of fired product]
The baking color of the bread baked as described above was visually evaluated according to the following criteria.
Evaluation standard A : It is a beautiful baked color and is not fried.
○: It is a beautiful baked color and hardly fried.
Δ: The end is slightly oily like a fly.
X: The end is oily like a fly.

[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 50cm in the horizontal direction for 6 seconds on the top plate. 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.

[Deterioration odor]
The release oil was put into a beaker, and the odor after storing at 60 ° C. for 1 month was evaluated according to the following criteria.
Evaluation standard ◎: No soap odor.
○: Almost no soap odor.
Δ: Some soapy odor.
X: Strong soapy odor.

  The results of the above evaluation are shown in Table 2. The analysis values of the oil and fat composition are also shown in Table 2.

Claims (7)

An oil / fat composition for release oil containing a transesterified oil / fat of lauric oil / fat and palm oil / fat using a catalyst having no position selectivity .   In addition to the transesterified oil and fat as the first oil and fat component, the total ratio of the triglyceride having 46 total fatty acids and the triglyceride having 48 total fatty acids is 1 to 25% by mass. The fat and oil composition for mold release oils of Claim 1 which contains at least any one of the 2nd fats and oils component which is an internal fat and oil, and the 3rd fats and oils component which is liquid oil.   When the second oil / fat component is contained, the content is 3 to 60% by mass with respect to the total amount of the oil / fat composition for release oil, and when the third oil / fat component is contained, the content is separated. The oil / fat composition for release oil according to claim 1 or 2, wherein the oil / fat composition for mold oil is 5 to 95% by mass relative to the total amount of the oil / fat composition for mold oil.   Mass ratio (SUS / SSU) of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) among di-saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids The oil / fat composition for mold release oil according to any one of claims 1 to 3, wherein is 0.1 to 2.5.   The fat and oil composition for release oil according to any one of claims 1 to 4, wherein the amount of saturated fatty acid having 14 or less carbon atoms in all the constituent fatty acids is 0.5 to 12% by mass.   The total ratio of 2-saturated triglycerides containing 2 saturated fatty acids (S) as constituent fatty acids and 1 unsaturated fatty acid (U) and 3-saturated triglycerides containing 3 saturated fatty acids (S) as constituent fatty acids is 5 to 70 It is a mass%, The oil-fat composition for mold release oils in any one of Claim 1 to 5.   Mold release oil containing the oil-fat composition for mold release oil in any one of Claim 1 to 6.