JP7618405B2 - Release oil composition, method for producing cooked food using said release oil composition, and method for suppressing adhesion of cooked food to cooking utensil for heating - Google Patents

Description

The present invention relates to a release oil composition. More specifically, the present invention relates to a release oil composition that is used when cooking food to prevent the food from adhering to a cooking utensil for heating, as well as a method for producing a food product that uses the release oil composition, and a method for preventing the food product from adhering to a cooking utensil for heating.

Foods that are industrially produced through heat treatment use a release oil composition to prevent food from sticking to cooking utensils during heat treatment in order to improve the appearance and work efficiency after heat treatment.

For example, Patent Document 1 discloses a release oil that contains 0.1 to 8% by mass of lecithin as a phospholipid content, 0.01 to 5% by mass of a synthetic emulsifier with an HLB of 7 or more, and 0.1 to 8% by mass of animal and vegetable wax, which can be applied thinly and uniformly even by hand, has good release properties, a good flavor, and produces a beautifully finished baked surface for baked Western confectioneries.

Patent Document 2 discloses a release oil composition that contains an oil and a polyglycerol fatty acid ester that increases the solidification onset temperature of palm oil by 1.0°C or more, the oil having a trisaturated triglyceride content of 5.0 to 40% by mass, a mass ratio (SUS/SSU) of symmetric triglycerides (SUS) to asymmetric triglycerides (SSU) of the disaturated triglycerides of 0.5 to 3.0, and a trans fatty acid content of 0.1 to 3.0% by mass, thereby reducing the amount of trans fatty acids that may cause heart disease, promoting crystallization and micronization of the oil in the manufacturing machine, and providing good release properties for food dough filled into a mold, good application properties to the mold, and good handleability when sprayed, without impairing the original flavor of the food.

Patent document 3 discloses a sprayable cookware stripping composition that contains a cookware stripping agent such as a phospholipid, a fractionated oil (e.g., fractionated palm oil or fractionated coconut oil), and a propellant such as a pressurized gas such as nitrous oxide, a liquefied hydrocarbon, or a mixture thereof.

Patent Document 4 discloses an electrostatically applied release oil composition for bread making that is mainly made of edible oils and has a conductivity of 5,000 to 200,000 pS/m, and can be applied evenly to baking trays and baking molds when baking confectioneries and breads using an electrostatic oil applicator in the minimum amount necessary, and that has excellent release properties for the product even when applied in a small amount.

JP 2017-123882 A JP 2016-202075 A Special Publication No. 2007-501630 JP 2001-299197 A

As mentioned above, various technologies have been disclosed regarding release oil compositions, but many of the conventional release oil compositions use various emulsifiers such as lecithin, which exert their release effect.

Therefore, the main objective of this technology is to provide a release oil composition that provides sufficient release effect without using an emulsifier.

The inventors of the present application conducted extensive research into the composition of a release oil composition that does not use an emulsifier, and as a result, they unexpectedly succeeded in obtaining a release oil composition that provides sufficient release effect without using an emulsifier by using oil derived from wheat, thus completing the present invention.

That is, in the present technology, first, an oil composition for release containing oil derived from wheat is provided.
As the wheat-derived oil used in the oil-and-fat composition for release according to the present technology, an oat-derived oil can be used.
In the present technology, the oil-and-fat composition for release can contain 0.3 mass % or more of the wheat-derived oil.

Next, the present technology provides a method for producing cooked foods, in which food is cooked using a release oil composition containing wheat-derived oil.

The present technology further provides a method for suppressing adhesion of cooked food to cooking utensils by using a release oil composition containing a barley-derived oil when cooking food.
In the adhesion suppression method according to the present technology, the release oil composition is applied to a cooking utensil used for cooking food, thereby suppressing adhesion of the food to the cooking utensil.

Here, technical terms related to this technology will be defined.
In the present technology, the term "cooking utensil for heating" refers to a concept that encompasses all cooking utensils that come into direct contact with food when cooking. Examples of cooking utensils include molds, plates, kettles, containers, frying pans, and pots used in cooking such as baking, frying, steaming, cooking rice, smoking, and microwave heating. The size and shape of the cooking utensil, whether for home use or commercial use, are not particularly limited, and include baking molds for bread and baked goods, frying pans, pots, rice cookers, copper plates, iron plates, baking utensils with uneven shapes such as taiyaki makers, and baking lines used in factory production lines. The material of the cooking utensil is not particularly limited, and may be made of metal such as iron, aluminum, copper, and stainless steel, or paper, silicon, plastic, etc.

This technology makes it possible to provide a mold release oil composition that provides sufficient mold release effect without using an emulsifier.

1 is a photograph of the wheat flour dough after it was removed from the mold in Experimental Example 1 and Experimental Example 2, in which the release oil and fat compositions of Test Example 1 and Test Example 8 were used.

The following describes a preferred embodiment of the present invention. Note that the embodiment described below is an example of a typical embodiment of the present invention, and is not intended to narrow the scope of the present invention.

<Oil and fat composition for release>
The release oil composition according to the present technology is characterized by containing oil derived from wheat.

(1) Wheat-derived oil For the release oil composition according to the present technology, for example, oil derived from wheat, durum wheat, rye, barley, oats, etc. can be used. Among these, in the present technology, it is preferable to use oil derived from oats from the viewpoint of the release effect on cooking utensils for heating.

The barley-derived oil can be produced by a known method. For example, the barley-derived oil can be produced by an extraction method or a pressing method. In the present technology, the barley-derived oil is preferably extracted using a polar solvent such as water, methanol, or ethanol, and more preferably extracted using ethanol.

In the present technology, the content of the wheat-derived oil in the release oil composition is not limited as long as it does not impair the effect of the present technology, but it is preferable that the release oil composition contains 0.3 mass% or more of the wheat-derived oil, more preferably 0.5 mass% or more, even more preferably 1 mass% or more, and even more preferably 2 mass% or more. By containing 0.3 mass% or more of the wheat-derived oil in the release oil composition, the release effect can be further improved.

In addition, in the present technology, the upper limit of the content of the wheat-derived oil in the release oil composition is not limited as long as it does not impair the effect of the present technology, but the content of the wheat-derived oil in the release oil composition is preferably 50% by mass or less, more preferably 30% by mass or less, and even more preferably 10% by mass or less. By setting the upper limit of the wheat-derived oil in the release oil composition to 50% by mass or less, it is possible to suppress odors generated during cooking and prevent deterioration of the flavor of food.

(2) Base fats and oils The base fats and oils constituting the release fat and oil composition according to the present technology can be freely selected from one or more base fats and oils used in general release fat and oil compositions, as long as they do not impair the effects of the present technology. For example, soybean oil, rapeseed oil (including canola oil), corn oil, cottonseed oil, coconut oil, palm oil, palm kernel oil, rice oil, sesame oil, linseed oil, peanut oil, coconut oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, perilla oil, safflower oil, sunflower oil, olive oil, cacao butter, algae oil, and animal fats and oils (beef tallow, lard, fish oil, whale oil, milk fat, etc.). The vegetable oil may be extracted from a plant that has been bred using recombinant technology, and for example, oils and fats obtained from high oleic type varieties with an increased oleic acid content can be used for rapeseed oil, sunflower oil, safflower oil, soybean oil, etc. Hydrogenated oils and fats, esterified oils of glycerin and fatty acids, interesterified oils, fractionated oils and fats, etc. can also be used as appropriate.

(3) Others In the oil-and-fat composition for release according to the present technology, one or more of materials and food additives used in general oil-and-fat compositions for release, such as antioxidants and antifoaming agents, can be freely used in combination, as long as the effect of the present technology is not impaired.

The release oil composition according to the present technology can exhibit excellent release effects even without using an emulsifier, but it is also possible to add an emulsifier that is used in general release oil compositions. For example, one or more emulsifiers such as lecithin, polyglycerol condensed ricinoleic acid ester, polyglycerol fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sugar ester, and organic acid monoglyceride can be used as necessary.

The release oil composition according to the present technology preferably has an interfacial tension lower than that of ordinary oils and fats. For example, the interfacial tension is preferably 11 mN/m or less, more preferably 10.5 mN/m or less, and even more preferably 10.0 mN/m or less. In the present technology, the interfacial tension is a value measured by a pendant drop method using a contact angle meter. Specifically, the interfacial tension can be measured, for example, using a contact angle meter DMs-401 (manufactured by Kyowa Interface Science Co., Ltd.).

<Method for producing cooked food and method for preventing food from adhering to cooking utensils>
The method for producing cooked food according to the present technology is a method for producing cooked food by cooking the food using the above-mentioned oil and fat composition for release.
In addition, the method of suppressing adhesion of food to a cooking utensil for heating according to the present technology is a method of suppressing adhesion of food to a cooking utensil for heating by using the above-mentioned oil and fat composition for release when cooking food. Specific methods will be described below.

(1) Method of application to cooking utensils for heating In the present technology, the release oil-and-fat composition according to the present technology is applied to cooking utensils for heating, such as molds, plates, kettles, containers, frying pans, and pots, which are used for baking breads such as white bread, pancakes, dorayaki skins, taiyaki, imagawayaki, baked donuts, muffins, madeleines, and pound cakes, baked goods such as okonomiyaki, takoyaki, gyoza, and tamagoyaki, for cooking fried dishes such as yakisoba, fried rice, and stir-fried vegetables, steamed dishes, and smoked dishes, for cooking using a microwave oven, and for cooking rice, and the like, thereby preventing food from adhering to the cooking utensils for heating. The release oil-and-fat composition according to the present technology can be particularly suitably used for cooking wheat flour products such as bakery foods and noodles, and starch-based ingredients such as rice.

The specific method for applying the release oil composition to the cooking utensil for heating is not particularly limited as long as it does not impair the effect of the present technology, and any general method for applying the release oil composition to the cooking utensil for heating can be freely adopted. For example, hand application, a method using a tool such as a brush or sponge, spraying, stamp application, electrostatic application, etc. can be used.

(2) Method of Adding to Food In the present technology, for example, the release oil-and-fat composition according to the present technology is added to food before heating and cooked, thereby preventing the adhesion of cooked food to cooking utensils for heating. More specifically, for example, when cooking rice, the release oil-and-fat composition according to the present technology is added to ingredients such as raw grains and vegetables and water, and the rice is cooked, thereby preventing the adhesion of grains to cooking utensils for heating such as kettles and pans, and improving the release from the kettles. In addition, for example, the release oil-and-fat composition according to the present technology is added to dough before heating (breads such as white bread, pancakes, dorayaki skins, taiyaki, imagawayaki, baked donuts, muffins, madeleines, baked confectioneries such as pound cakes, dough for okonomiyaki and takoyaki, etc.) and cooked, thereby preventing the adhesion of dough to cooking utensils for heating such as molds, plates, kettles, containers, and frying pans. The release oil-and-fat composition according to the present technology can be suitably used when added to food, particularly when cooking rice.

The present invention will be described in more detail below with reference to examples. Note that the examples described below are representative examples of the present invention, and should not be construed as narrowing the scope of the present invention.

<Experimental Example 1>
In Experimental Example 1, the release effect and flavor of wheat flour dough were examined when different release oil/fat compositions having different compositions were applied to a mold used for baking wheat flour dough.

(1) Production of Wheat Flour Dough Baked Product 800g of water was added to 1000g of strong flour and mixed to prepare a dough-like wheat flour dough. 0.2g of the release oil composition shown in Table 1 below was applied to a bread mold (made of aluminum, 27cm long, 6cm wide, 4.5cm deep). 150g of the wheat flour dough prepared above was placed on the bottom of the mold so that it was attached to the mold. Ten of these were made per test example, and baked at 200°C for 10 minutes to produce a wheat flour dough baked product (hereinafter also referred to as "wheat flour dough"). Each test example is as shown in Table 1 below.

(2) Evaluation The release effect during production and the flavor of the produced wheat flour dough were evaluated based on the following evaluation criteria.

[Releasability]
○: When the mold was inverted, 9 to 10 pieces of wheat flour dough were naturally released from the mold, very good. △: When the mold was inverted, 6 to 8 pieces of wheat flour dough were naturally released from the mold, good. ×: When the mold was inverted, 5 or less pieces of wheat flour dough were naturally released from the mold, poor.

[Adhesion to mold]
◎: After the wheat flour dough was removed from the mold, none of the dough adhered to the mold, very good. ○: After the wheat flour dough was removed from the mold, almost no dough adhered to the mold, good. △: After the wheat flour dough was removed from the mold, a small amount of dough was found adhering to the mold, but within the acceptable range. ×: After the wheat flour dough was removed from the mold, a large amount of dough remained on the mold, poor.

[Flour dough flavor]
○: No strange feeling at all, very good △: Some flavor from the oil and fat composition for release is felt, but good ×: Unnatural flavor, poor

(3) Results The results are shown in the following Table 1. In addition, a photograph of the wheat flour dough after it was removed from the mold when the release oil and fat compositions of Test Example 1 and Test Example 8 described later were used is shown in FIG.

As shown in Table 1, when the release oil composition according to Test Example 1 containing only the base oil and fat, and Test Example 3 containing sesame oil, was used, the wheat flour dough did not naturally release from the mold when the mold was inverted. As shown in the photograph of Test Example 1 in Figure 1, after the wheat flour dough was removed from the mold, a large amount of dough remained in the mold. On the other hand, when the release oil composition according to Test Examples 2 and 4 containing wheat-derived oil was used, the wheat flour dough was able to be naturally released from the mold when the mold was inverted. In particular, Test Example 2 containing oat-derived oil was very good, in that all the wheat flour dough was naturally released from the mold when the mold was inverted. In addition, when using the release oil composition according to Test Example 1, which contains only the base oil, and Test Example 3, which contains sesame oil, a large amount of dough remained in the mold after the wheat flour dough was removed from the mold. However, when using the release oil composition according to Test Example 2, which contains oat extract oil, the dough did not adhere to the mold at all after the wheat flour dough was removed from the mold, which was very good. When using the release oil composition according to Test Example 4, which contains wheat germ oil, the dough did not adhere to the mold at all after the wheat flour dough was removed from the mold, which was good.

These results show that by adding a barley-derived oil to the release oil composition, it is possible to prevent cooked foods from sticking to cooking utensils. In addition, it was found that the effect of this technology can be achieved by adding a barley-derived oil, but it is particularly preferable to use an oat-derived oil.

<Experimental Example 2>
In Experimental Example 2, the release effect and the flavor of wheat flour dough due to differences in the content of wheat-derived oil in the release oil composition and the interfacial tension were examined.

(1) Preparation of Wheat Flour Dough Wheat flour dough was prepared in the same manner as in Experimental Example 1. Each test example is as shown in Table 2 below.

(2) Evaluation The release effect during production and the flavor of the produced wheat flour dough were evaluated based on the same evaluation criteria as in Experimental Example 1.

(3) Results The results are shown in Table 2 below.

As shown in Table 2, in Test Examples 5 to 7 and 14, which contained 0.3 to 1 mass% of wheat-derived oil in the release oil composition, 6 to 8 pieces of wheat flour dough naturally released when the mold was inverted, and the release properties were good. In addition, the evaluation of adhesion to the mold was also good, although some of the wheat flour dough adhered to the mold after it was removed from the mold. With regard to adhesion to the mold, less dough adhered to the mold in Test Example 6 than in Test Example 5, and even less in Test Example 7. From these results, it was found that the release effect can be further improved by including preferably 0.5 mass% or more, more preferably 1 mass% or more of wheat-derived oil. Furthermore, in Test Examples 8 to 13, 15, and 16, which contained 2 mass% or more of wheat-derived oil, 9 to 10 pieces of wheat flour dough naturally released when the mold was inverted, and the release properties were very good. In addition, the effect of adhesion to the mold was good. As shown in the photograph of Test Example 8 in Figure 1, after the wheat flour dough was removed from the mold, the dough did not adhere to the mold at all in Test Example 8, which was very good. From this result, it was found that the mold release effect can be further improved by adding 2% by mass or more of wheat-derived oil to the mold release oil composition.

In addition, in the test examples 11 to 13 in which the oil derived from wheat was contained in an amount of 30% by mass or more, a slight cooked odor was felt during baking, which was thought to be derived from the oil composition for release. From this result, it was found that the upper limit of the content of the oil derived from wheat in the oil composition for release is preferably set to 30% by mass or less.

In addition, compared to Test Example 5 in which the interfacial tension of the oil and fat composition for release exceeded 11 mN/m, Test Examples 6 to 13 in which the interfacial tension was 11 mN/m or less showed a better effect on adhesion to the mold.
It was found that the release effect was further improved by adjusting the interfacial tension of the release oil composition to 11 mN/m or less.

<Experimental Example 3>
In Experimental Example 3, the release effect was examined when different release oil compositions having different compositions were applied to a mold used for baking roll bread.

(1) Production of roll bread 1000g of wheat flour (Qualite (Showa Sangyo Co., Ltd.)), 15g of frozen dough bread improver (Joker S500 Kimo Long (Puratos Japan Co., Ltd.)), 30g of sugar, 20g of salt, 50g of fresh yeast for frozen dough (Kaneka Yeast GA (Kaneka Co., Ltd.)), and 600g of water were put into a mixer and mixed at low speed for 4 minutes and medium speed for 8 minutes. 80g of shortening was added, and further mixed at low speed for 3 minutes and medium speed for 4 minutes to prepare dough. The dough was kneaded at 20°C. After a floor time of 10 minutes at room temperature (25 minutes), the dough was divided into 60g portions and rolled. After a bench time of 10 minutes at room temperature, the dough was formed into a roll shape, frozen in a freezer at -40°C for 30 minutes, and stored for one week. 0.2 g of the release oil composition shown in Table 3 was applied to the aluminum bread mold used in Experimental Examples 1 and 2. The frozen dough was taken out of the freezer, placed in the bread mold, and thawed at room temperature for 2 hours. Ten pieces were prepared for each test example, and the bread was proofed for 60 minutes at 38°C and 80% relative humidity, and baked for 10 minutes at 180°C on top and 200°C on bottom to produce roll bread. Each test example is as shown in Table 3.

(2) Evaluation The release effect during production and the flavor of the produced roll bread were evaluated based on the same evaluation criteria as in Experimental Example 2 (the evaluation criteria in Experimental Example 2 were changed from "wheat flour dough" to "roll bread").

(3) Results The results are shown in Table 3 below.

As shown in Table 3, Test Examples 18 to 20, which contained a barley-derived oil, had better release and adhesion effects than Test Example 17, which contained only the base oil. In particular, Test Examples 19 and 20, which contained 2% by mass or more of a barley-derived oil in the release oil composition, were very good, with 9 to 10 rolls naturally releasing from the mold when the mold was inverted.

<Experimental Example 4>
In Experimental Example 4, the mold releasing effect was examined when different mold releasing oil and fat compositions having different compositions were applied to a copper plate when baking pancakes.

(1) Production of hot cakes 50 g of whole eggs and 200 mL of milk were placed in a bowl and mixed well with a whisk, and 200 g of hot cake mix (Hot cake mix (Showa Sangyo Co., Ltd.)) was added and mixed lightly until no lumps remained. 2 g of a mold release oil and fat composition having the composition shown in Table 4 below was evenly applied to a copper plate. The copper plate was heated and 90 g of batter was poured into each plate. The plate was baked at 180°C for about 3 minutes, and when bubbles appeared on the surface, the plate was turned over and baked for 2 to 3 minutes to produce a hot cake. The test examples are as shown in Table 4 below.

(2) Evaluation The release effect during production, the flavor of the produced hotcakes, and the odor during cooking were evaluated based on the following evaluation criteria.

[Releasability]
○: When peeling the hot cake from the copper plate, it can be peeled off without any resistance, and the workability is very good. △: When peeling the hot cake from the copper plate, some resistance was felt, but it could be peeled off, and the workability is good. ×: When peeling the hot cake from the copper plate, some of the batter remained on the copper plate, and it was defective.

[Hotcake flavor]
○: No strange taste at all, very good △: A little taste of the oil composition for release is felt, but good ×: The taste is strange, poor

[Odor during cooking]
◯: Almost no heating odor originating from the release oil composition is felt. △: A slight heating odor originating from the release oil composition is felt, but within the acceptable range. ×: A strong heating odor originating from the release oil composition is felt.

(3) Results The results are shown in Table 4 below.

As shown in Table 4, Test Examples 22 to 24, which contained barley-derived oil, had better release properties than Test Example 21, which contained only the base oil. Test Example 24, in which the release oil composition contained 100% by mass of barley-derived oil, had a slightly stronger odor during cooking than Test Examples 21 to 23. This result shows that when the release oil composition contains 100% by mass of barley-derived oil, it affects the flavor of the cooked food.

<Experimental Example 5>
In Experimental Example 5, the release effect was examined when different release oil compositions were added during cooking of rice.

(1) Production of cooked rice Water was added to Koshihikari rice produced in Chiba Prefecture (145% by mass of water), and 1% of the release oil composition shown in Table 5 was added, and cooked rice was prepared using a rice cooker. Each test example is as shown in Table 5.

(2) Evaluation The release effect when the cooked rice was removed from the kettle after cooking, the amount of sticky substances adhering to the kettle, and the flavor of the cooked rice were evaluated based on the following evaluation criteria.

[Releasability]
○: No cooked rice adhered to the rice cooker, very good △: Some cooked rice adhered to the rice cooker, but good ×: Cooked rice adhered to the rice cooker, poor

[Amount of adhesive]
The amount of sticky material adhering to the kettle was observed.

[Flavor of cooked rice]
○: No strange taste at all, very good △: A little taste of the oil composition for release is felt, but good ×: The taste is strange, poor

(3) Results The results are shown in Table 5 below.

As shown in Table 5, Test Examples 26 to 28, which contained wheat-derived oil, had better release properties than Test Example 25, which contained only the base oil. This result shows that the release oil composition according to the present technology exerts a release effect even when added to food to be cooked, without being applied to a cooking utensil.

In addition, in Test Example 28, in which the release oil composition contained 50% by mass of oil derived from wheat, a large amount of sticky material adhered to the pot, and the cooked rice had a slight flavor derived from the release oil composition. From this result, it was found that if the content of wheat-derived oil in the release oil composition exceeds 50% by mass, the flavor of the cooked food is affected.

<Experimental Example 6>
In Experimental Example 6, the release effect was examined when different release oil and fat compositions having different compositions were applied to an iron frying pan used for frying yakisoba noodles.

(1) Manufacture of Fried Noodles 4 g of the release oil composition shown in Table 6 below was evenly applied to a frying pan. The frying pan was heated, and 150 g of commercially available yakisoba noodles (refrigerated) and 10 g of water were added, and fried for about 1 minute over medium heat to manufacture yakisoba. Each test example is as shown in Table 6 below.

(2) Evaluation The release effect during production, the flavor of the yakisoba, and the odor during cooking were evaluated based on the following evaluation criteria.

[Releasability]
○: The noodles did not stick to the frying pan during stir-frying, and workability was very good. △: The noodles slightly stuck to the frying pan during stir-frying, but workability was good. ×: The noodles stuck to the frying pan during stir-frying, and workability was poor.

[Fried noodles flavor]
○: No strange taste at all, very good △: A little taste of the oil composition for release is felt, but good ×: The taste is strange, poor

[Odor during cooking]
◯: Almost no heating odor originating from the release oil composition is felt. △: A slight heating odor originating from the release oil composition is felt, but within the acceptable range. ×: A strong heating odor originating from the release oil composition is felt.

(3) Results The results are shown in Table 6 below.

As shown in Table 6, Test Examples 30 to 32, which contained a barley-derived oil, had better release properties than Test Example 29, which contained only the base oil. Test Example 32, in which the release oil composition contained 100% by mass of a barley-derived oil, had a slightly flavorful taste derived from the release oil composition. This result shows that when the release oil composition contains 100% by mass of a barley-derived oil, it affects the flavor of the cooked food.

Claims (5)

A mold release oil composition containing an oil derived from oats . 2. The release oil composition according to claim 1, having an interfacial tension of 11 mN/m or less. The release oil composition according to claim 1 or 2, wherein the release oil composition contains 0.3 mass% or more of the oat -derived oil. A method for producing cooked food, comprising cooking food with a release oil composition containing oat -derived oil. A method for suppressing adhesion of cooked food to a cooking utensil for heating by using a release oil composition containing an oat -derived oil when cooking the food.