JP2021153491A - Release oil - Google Patents
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Abstract
【課題】調理器具への食品材料の焦げ付きを更に抑制できる離型油を提供する。
【解決手段】酵素処理レシチン、酵素処理レシチン以外のレシチン及びクエン酸モノグリセリドを含有する油脂組成物であることを特徴とする離型油。
【選択図】 なしPROBLEM TO BE SOLVED: To provide a mold release oil capable of further suppressing scorching of a food material on a cooking utensil.
A release oil comprising an enzyme-treated lecithin, a lecithin other than the enzyme-treated lecithin, and a citric acid monoglyceride.
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Description
本発明は、食品の加熱調理に使用される離型油に関する。 The present invention relates to a mold release oil used for cooking food.
鉄板、フライパン等の調理器具により肉、野菜等の食品材料を加熱調理する場合、調理器具への食品材料の焦げ付きを防止し、調理器具からの食品材料の離型性を高めるため、食用油脂に大豆、卵黄等から得られるレシチンを添加したレシチン含有油脂組成物を使用することが従来行われている。しかしながら、レシチン含有油脂組成物は、常温以下での保存安定性が悪く、またレシチン特有の風味が加熱調理される食品の風味を大きく損なう虞があるために添加量を増やせず、結果として十分な離型性が得られないという問題があった。 When cooking food materials such as meat and vegetables with cooking utensils such as iron plates and frying pans, use edible oils and fats to prevent the food materials from sticking to the cooking utensils and improve the releasability of the food materials from the cooking utensils. Conventionally, a lecithin-containing oil / fat composition containing lecithin obtained from soybeans, egg yolks, and the like has been used. However, the lecithin-containing oil / fat composition has poor storage stability at room temperature or lower, and the flavor peculiar to lecithin may significantly impair the flavor of cooked foods. There was a problem that releasability could not be obtained.
このような問題に対し、例えば、常温で液状の油脂に０．１〜１０重量％のレシチン（酵素処理レシチンを除く）とレシチン中のリン脂質重量の２０〜５００重量％のポリグリセリン縮合リシノール酸エステル及び同じく１〜３５０重量％の主要構成脂肪酸が不飽和脂肪酸である脂肪酸モノグリセリドとを透明に溶解してなる油脂組成物（特許文献１）、食用液状油脂にラウリン酸、ミリスチン酸、パルミチン酸の中から選ばれた少なくとも１種以上の構成脂肪酸を７０％以上含有するプロピレングリコールモノ及び／又はジ脂肪酸エステルを１〜１０重量％、レシチンを０．５〜１０重量％配合することを特徴とする食品用離型油（特許文献２）、レシチンをホスホリパーゼで酵素処理してなる酵素処理レシチンとレシチンとの使用合計量が食用油脂に対して１〜３０重量％になるように食用油脂に配合し、かつ使用合計量に対する酵素処理レシチンの使用比率を５０〜９０重量％に調整してなる離型油（特許文献３）、酵素処理レシチン、酵素処理レシチン以外のレシチン及びグリセリン不飽和脂肪酸エステルを含有する油脂組成物であることを特徴とする離型油（特許文献４）等が提案されている。 To solve such problems, for example, 0.1 to 10% by weight of lecithin (excluding enzyme-treated lecithin) and 20 to 500% by weight of phospholipid weight in lecithin in liquid fats and oils at room temperature are polyglycerin-condensed ricinolic acid. A fat and oil composition (Patent Document 1) in which an ester and a fatty acid monoglyceride in which 1 to 350% by weight of the main constituent fatty acids are unsaturated fatty acids are transparently dissolved, and lauric acid, myristic acid, and palmitic acid are added to edible liquid fats and oils. It is characterized by blending 1 to 10% by weight of propylene glycol mono and / or difatty acid ester containing 70% or more of at least one constituent fatty acid selected from the above, and 0.5 to 10% by weight of lecithin. Food release oil (Patent Document 2), enzyme-treated lecithin obtained by enzymatically treating lecithin with phosphorlipase, and lecithin are blended into edible fats and oils so that the total amount used is 1 to 30% by weight based on edible fats and oils. Also, it contains a release oil (Patent Document 3) obtained by adjusting the usage ratio of enzyme-treated lecithin to the total amount used to 50 to 90% by weight, enzyme-treated lecithin, lecithin other than enzyme-treated lecithin, and glycerin-unsaturated fatty acid ester. A release oil (Patent Document 4) and the like, which are characterized by being a fat and oil composition, have been proposed.
しかし、上記技術は、調理器具への食品材料の焦げ付きの点で未だ改善の余地があり、これらに替わり得る技術が求められている。 However, there is still room for improvement in the above-mentioned technology in terms of burning of food materials on cooking utensils, and a technology that can replace these is required.
本発明は、調理器具への食品材料の焦げ付きを更に抑制できる離型油を提供することを目的とする。 An object of the present invention is to provide a mold release oil capable of further suppressing the scorching of food materials on cooking utensils.
本発明者は、上記課題に対して鋭意検討を行った結果、酵素処理レシチン、酵素処理レシチン以外のレシチン及びクエン酸モノグリセリドを併用すると、調理器具への食品材料のこげつきが格段に優れた離型油が得られることを見出し、この知見に基づいて本発明を成すに至った。 As a result of diligent studies on the above-mentioned problems, the present inventor has made a remarkably excellent release of food materials on cooking utensils when lecithin other than enzyme-treated lecithin and lecithin other than enzyme-treated lecithin and citric acid monoglyceride are used in combination. We have found that oil can be obtained, and based on this finding, we have come up with the present invention.
すなわち、本発明は、酵素処理レシチン、酵素処理レシチン以外のレシチン及びクエン酸モノグリセリドを含有する油脂組成物であることを特徴とする離型油、から成っている。 That is, the present invention comprises an enzyme-treated lecithin, a release oil comprising a lecithin other than the enzyme-treated lecithin and a citric acid monoglyceride.
本発明の離型油は、調理器具への食品材料の焦げ付きを十分に抑制できる。 The release oil of the present invention can sufficiently suppress the scorching of food materials on cooking utensils.
本発明でいうレシチンとは、大豆や菜種等の油糧種子又は卵黄等の動物原料から得られるリン脂質を主成分とする混合物であり、その種類としては、例えば、粗製レシチン、精製レシチン、分別レシチン、酵素処理レシチン等が挙げられる。本発明では、これらの中でも酵素処理レシチンと酵素処理レシチン以外のレシチンとを併用する。 The lecithin referred to in the present invention is a mixture containing phospholipids as a main component obtained from oil seeds such as soybeans and rapeseed or animal raw materials such as egg yolk, and examples thereof include crude lecithin, purified lecithin, and fractionation. Examples include lecithin and enzyme-treated lecithin. In the present invention, among these, enzyme-treated lecithin and lecithin other than enzyme-treated lecithin are used in combination.
本発明で用いられる酵素処理レシチンとしては、レシチンの２個ある脂肪酸残基のうちβ位のものを酵素を用いて加水分解により取り除き、リゾレシチンとした酵素分解レシチン及びレシチンのリン酸に結合している塩基を酵素によりグリセリンと置換してフォスファチジルグリセロールにした酵素転移レシチン等を挙げることができ、好ましくは酵素分解レシチンである。 As the enzyme-treated lecithin used in the present invention, the β-position of the two fatty acid residues of lecithin is removed by hydrolysis using an enzyme, and the lecithin is conjugated to the enzymatically decomposed lecithin as lysolecithin and the phosphoric acid of lecithin. Examples thereof include enzyme-transferred lecithin in which an existing base is replaced with glycerin by an enzyme to obtain phosphatidylglycerol, and enzymatically decomposed lecithin is preferable.
酵素処理レシチンとしては、例えば、レシマールＥＬ（商品名；酵素分解レシチン；ペースト状；理研ビタミン社製）、ＳＬＰ−ペーストリゾ（商品名；酵素分解レシチン；ペースト状；辻製油社製）、ＳＬＰ−ホワイトリゾ（商品名；酵素分解レシチン；粉末状；辻製油社製）等が商業的に製造及び販売されており、本発明ではこれらを用いることができる。 Examples of the enzyme-treated lecithin include Recimal EL (trade name; enzymatically decomposed lecithin; paste form; manufactured by RIKEN Vitamin Co., Ltd.), SLP-paste lyso (trade name; enzymatically decomposed lecithin; paste form; manufactured by Tsuji Oil Co., Ltd.), and SLP-white. Reso (trade name; enzymatically decomposed lecithin; powder; manufactured by Tsuji Oil Co., Ltd.) and the like are commercially manufactured and sold, and these can be used in the present invention.
本発明で用いられる酵素処理レシチン以外のレシチンとしては、例えば、粗製レシチン、精製レシチン（高純度レシチン）、分別レシチン等が挙げられ、好ましくは液状又はペースト状の粗製レシチンである。 Examples of lecithin other than the enzyme-treated lecithin used in the present invention include crude lecithin, purified lecithin (high-purity lecithin), fractionated lecithin and the like, and are preferably liquid or paste-like crude lecithin.
ここで、粗製レシチンは、通常、リン脂質、糖脂質、トリグリセリド等の単純脂質の混合物であり、微量成分として遊離の糖や色素等を含んでおり、大豆の場合、リン脂質組成的には、ホスファチジルコリン、ホスファチジルエタノールアミン、ホスファチジルイノシトールが主成分であり、その他、ホスファチジン酸、リゾホスファチジルコリン等が含まれる。 Here, crude lecithin is usually a mixture of simple lipids such as phospholipids, glycolipids, and triglycerides, and contains free sugars, pigments, and the like as trace components. In the case of soybeans, the phospholipid composition is The main components are phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol, and phosphatidylic acid, lysophosphatidylcholine, and the like are also included.
酵素処理レシチン以外のレシチンとしては、例えば、トプシチン（商品名；粗製レシチン；ペースト状；カーギルジャパン社製）、大豆レシチンＡ（商品名；粗製レシチン；ペースト状；日清オイリオグループ社製）、レシチンＤＸ（商品名；粗製レシチン；ペースト状；日清オイリオグループ社製）、イェルキンＴＳ（商品名；粗製レシチン；ペースト状；エー・ディー・エム・ファーイースト社製）、レシオンＰ、ＬＰ−１（商品名；高純度レシチン；粉末状；理研ビタミン社製）、ＳＬＰ−ＰＣ３５（商品名；分別レシチン；ペースト状；辻製油社製）、ＳＬＰ−ＰＣ７０（商品名；分別レシチン；固形状；辻製油社製）等が商業的に製造及び販売されており、本発明ではこれらを用いることができる。 Examples of lecithin other than enzyme-treated lecithin include topcithin (trade name; crude lecithin; paste), soybean lecithin A (trade name; crude lecithin; paste; manufactured by Nisshin Oillio Group), and lecithin. DX (trade name; crude lecithin; paste; manufactured by Nisshin Oillio Group), Jerkin TS (trade name; crude lecithin; past; manufactured by AMD Far East), Resion P, LP-1 ( Product name; High-purity lecithin; Powder; manufactured by Riken Vitamin Co., Ltd.), SLP-PC35 (Product name; Sorted lecithin; Paste-like; manufactured by Tsuji Oil Co., Ltd.), SLP-PC70 (Product name; Sorted lecithin; Solid; Tsuji Oil Co., Ltd.) (Manufactured by the company) and the like are commercially manufactured and sold, and these can be used in the present invention.
本発明で用いられるクエン酸モノグリセリドは、グリセリンが有するヒドロキシル基に、クエン酸及び脂肪酸がそれぞれ１つエステル結合した化合物である。 The citric acid monoglyceride used in the present invention is a compound in which one citric acid and one fatty acid are ester-bonded to the hydroxyl group of glycerin.
また、本発明で用いられるクエン酸モノグリセリドは、離型油の製造において食用油脂に十分に溶解でき、本発明の効果が十分に発揮される点から、構成脂肪酸に不飽和脂肪酸を含むものが好ましい。本発明で用いられるクエン酸モノグリセリドの全構成脂肪酸に占める不飽和脂肪酸の割合は４０質量％以上であることが好ましく、より好ましくは６０質量％以上、更に好ましくは８０質量％以上である。 Further, the citric acid monoglyceride used in the present invention is preferably one containing an unsaturated fatty acid as a constituent fatty acid from the viewpoint that it can be sufficiently dissolved in edible oils and fats in the production of a release oil and the effect of the present invention is sufficiently exhibited. .. The proportion of unsaturated fatty acids in the total constituent fatty acids of the citric acid monoglyceride used in the present invention is preferably 40% by mass or more, more preferably 60% by mass or more, still more preferably 80% by mass or more.
クエン酸モノグリセリドを構成する不飽和脂肪酸としては、例えば、オレイン酸、リノール酸、リノレン酸、エライジン酸又はエルシン酸等が挙げられ、好ましくはオレイン酸である。 Examples of the unsaturated fatty acid constituting the citrate monoglyceride include oleic acid, linoleic acid, linolenic acid, elaidic acid, erucic acid and the like, and oleic acid is preferable.
クエン酸モノグリセリドとしては、例えば、ポエムＫ−３７Ｖ（商品名；構成脂肪酸：オレイン酸；理研ビタミン社製）等が商業的に製造及び販売されており、本発明にはこれを用いることができる。 As the citric acid monoglyceride, for example, Poem K-37V (trade name; constituent fatty acid: oleic acid; manufactured by RIKEN Vitamin Co., Ltd.) is commercially manufactured and sold, and this can be used in the present invention.
本発明の離型油には、上記酵素処理レシチン、酵素処理レシチン以外のレシチン及びクエン酸モノグリセリドの他に、各種の乳化剤を含有させることができるが、離型油を常温（２５℃）以下で保存する場合に乳化剤の結晶の析出が抑制される（保存安定性が付与される）観点から、ソルビタン不飽和脂肪酸エステル、グリセリンジアセチル酒石酸不飽和脂肪酸エステル、ポリオキシエチレンソルビタン不飽和脂肪酸エステル、グリセリン不飽和脂肪酸エステル及び／又はポリグリセリン不飽和脂肪酸エステル、プロピレングリコール脂肪酸エステル（以下、ソルビタン不飽和脂肪酸エステル等という。）を含有することが好ましい。 The release oil of the present invention may contain various emulsifiers in addition to the above-mentioned enzyme-treated ester, lecithin other than the enzyme-treated ester and monoglyceride citrate, but the release oil may be contained at room temperature (25 ° C.) or lower. From the viewpoint of suppressing the precipitation of emulsifier crystals during storage (providing storage stability), sorbitan unsaturated fatty acid ester, glycerin diacetyl tartrate unsaturated fatty acid ester, polyoxyethylene sorbitan unsaturated fatty acid ester, and glycerin-free. It is preferable to contain a saturated fatty acid ester and / or a polyglycerin unsaturated fatty acid ester and a propylene glycol fatty acid ester (hereinafter, referred to as sorbitan unsaturated fatty acid ester and the like).
ソルビタン不飽和脂肪酸エステル等を構成する不飽和脂肪酸としては、例えばオレイン酸、リノール酸、リノレン酸、エライジン酸又はエルシン酸等が挙げられ、好ましくはオレイン酸である。 Examples of the unsaturated fatty acid constituting the sorbitan unsaturated fatty acid ester and the like include oleic acid, linoleic acid, linolenic acid, elaidic acid, erucic acid and the like, and oleic acid is preferable.
ソルビタン不飽和脂肪酸エステル等としては、例えば、ソルビタン不飽和脂肪酸エステル（商品名：ポエムＯ−８０Ｖ；構成脂肪酸：オレイン酸；理研ビタミン社製）等が商業的に製造及び販売されており、本発明にはこれを用いることができる。 As the sorbitan unsaturated fatty acid ester and the like, for example, a sorbitan unsaturated fatty acid ester (trade name: Poem O-80V; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.) is commercially manufactured and sold, and the present invention Can be used for.
本発明の離型油は、食用油脂に、上記酵素処理レシチン、酵素処理レシチン以外のレシチン、クエン酸モノグリセリド、及び、必要に応じソルビタン不飽和脂肪酸エステル等を添加し、約６０〜１２０℃に加熱して混合溶解することより容易に製造することができる。 The release oil of the present invention is prepared by adding the above-mentioned enzyme-treated lecithin, lecithin other than enzyme-treated lecithin, citric acid monoglyceride, and sorbitan unsaturated fatty acid ester as necessary to edible oil and fat, and heating to about 60 to 120 ° C. It can be more easily produced by mixing and dissolving.
本発明の離型油１００質量％中の、酵素処理レシチン、酵素処理レシチン以外のレシチン及びクエン酸モノグリセリドの含有量に特に制限はないが、例えば酵素処理レシチンが好ましくは０．１〜５質量％、より好ましくは１〜３質量％であり、酵素処理レシチン以外のレシチンが好ましくは０．１〜１０質量％、より好ましくは３〜７質量％であり、クエン酸モノグリセリドが好ましくは０．１〜６質量％、より好ましくは１〜５質量％であり、残余が食用油脂となるように調整するのが好ましい。 The content of enzyme-treated lecithin, lecithin other than enzyme-treated lecithin and monoglyceride citrate in 100% by mass of the release oil of the present invention is not particularly limited, but for example, enzyme-treated lecithin is preferably 0.1 to 5% by mass. , More preferably 1 to 3% by mass, preferably 0.1% by mass, more preferably 3 to 7% by mass of lecithin other than enzyme-treated lecithin, and preferably 0.1 to 1% by mass of citrate monoglyceride. It is 6% by mass, more preferably 1 to 5% by mass, and it is preferable to adjust so that the residue is edible oil and fat.
酵素処理レシチン、酵素処理レシチン以外のレシチン及びクエン酸モノグリセリドの含有量が上記範囲内であると、本発明の離型油を用いて製造される食品の風味を大きく損なうことなく本発明の効果が発揮されるため好ましい。 When the content of enzyme-treated lecithin, lecithin other than enzyme-treated lecithin and citric acid monoglyceride is within the above range, the effect of the present invention can be obtained without significantly impairing the flavor of the food produced by using the release oil of the present invention. It is preferable because it is exhibited.
また、本発明の離型油において、更にソルビタン不飽和脂肪酸エステル等を含有する場合、離型油１００質量％中のソルビタン不飽和脂肪酸エステル等の含有量は、好ましくは０．１〜１０質量％、より好ましくは０．５〜５質量％である。該範囲内でソルビタン不飽和脂肪酸エステル等を含有することにより、本発明の離型油を常温（２５℃）以下で保存する場合の乳化剤の析出が抑制される効果（保存安定性）が良好となる。 When the release oil of the present invention further contains a sorbitan unsaturated fatty acid ester or the like, the content of the sorbitan unsaturated fatty acid ester or the like in 100% by mass of the release oil is preferably 0.1 to 10% by mass. , More preferably 0.5 to 5% by mass. By containing a sorbitan unsaturated fatty acid ester or the like within the above range, the effect of suppressing the precipitation of emulsifiers (storage stability) when the release oil of the present invention is stored at room temperature (25 ° C.) or lower is said to be good. Become.
上記食用油脂としては特に制限はないが、例えば１５〜２５℃で液状の植物油脂であって食用に適するよう処理されたものが好ましく、より具体的には、例えばオリーブ油、キャノーラ油、ごま油、米ぬか油、サフラワー油、ハイオレイックサフラワー油、大豆油、コーン油、パームオレイン、なたね油、ひまわり油、ハイオレイックひまわり油、綿実油等が挙げられる。これらの油脂は、一種類で用いても良いし、二種類以上を任意に組み合わせて用いても良い。 The above-mentioned edible oils and fats are not particularly limited, but for example, those which are liquid vegetable oils and fats at 15 to 25 ° C. and processed so as to be edible are preferable, and more specifically, for example, olive oil, canola oil, sesame oil, rice bran. Examples thereof include oil, safflower oil, high oleic safflower oil, soybean oil, corn oil, palm olein, rapeseed oil, sunflower oil, high oleic sunflower oil, cotton seed oil and the like. These fats and oils may be used alone or in any combination of two or more.
本発明の離型油の使用方法に特に制限はなく、フライパン、天板及び焼き型等の加熱調理器具の上で焼成して製造する食品の製造に際し、該加熱調理器具に噴霧又は塗布する方法、焼成前に該食品の原材料として添加する方法等により使用することができる。このような食品としては、例えば、食パン、菓子パン、カステラ、クッキー、ワッフル、シフォンケーキ、パウンドケーキ、マフィン、マドレーヌ、フィナンシェ、鯛焼き、今川焼き、大判焼き、たこ焼き、ピザ、クレープ、お好焼、ハンバーグ、玉子焼き、餃子、焼きそば等が挙げられる。離型油を噴霧又は塗布する方法としては、噴霧器を用いて噴霧する方法やはけ等を用いて塗布する方法等の自体公知の方法を選択することができる。 The method of using the release oil of the present invention is not particularly limited, and is a method of spraying or applying to the cooking utensil when producing a food product by baking on a cooking utensil such as a frying pan, a top plate and a baking mold. , Can be used by a method of adding as a raw material of the food before baking. Such foods include, for example, bread, sweet buns, castella, cookies, waffles, chiffon cakes, pound cakes, muffins, madeleines, financiers, sardines, Imagawayaki, large-sized wares, takoyaki, pizzas, crepes, okoyaki, etc. Examples include hamburger cake, takoyaki, dumplings, and yakisoba. As a method of spraying or applying the release oil, a method known per se, such as a method of spraying with a sprayer or a method of applying with a brush or the like, can be selected.
以下、実施例をもって本発明を具体的に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited thereto.
［離型油の製造］
（１）原材料
１）酵素処理レシチン（商品名：レシマールＥＬ；理研ビタミン社製）
２）粗製レシチン（商品名：トプシチン；ペースト状；カーギルジャパン社製）
３）クエン酸モノグリセリド（商品名：ポエムＫ−３７Ｖ；理研ビタミン社製）
４）グリセリン不飽和脂肪酸エステル（商品名：エマルジーＯＬ−１００Ｈ；理研ビタミン社製）
５）ソルビタン不飽和脂肪酸エステル（商品名：ポエムＯ−８０Ｖ；理研ビタミン社製）
６）なたね油（ボーソー油脂社製）
[Manufacturing of mold release oil]
(1) Raw materials 1) Enzyme-treated lecithin (trade name: Recimal EL; manufactured by Riken Vitamin Co., Ltd.)
2) Crude lecithin (trade name: topcithin; paste; manufactured by Cargill Japan Limited)
3) Citric acid monoglyceride (trade name: Poem K-37V; manufactured by Riken Vitamin Co., Ltd.)
4) Glycerin unsaturated fatty acid ester (trade name: Emulgie OL-100H; manufactured by Riken Vitamin Co., Ltd.)
5) Sorbitan unsaturated fatty acid ester (trade name: Poem O-80V; manufactured by Riken Vitamin Co., Ltd.)
6) Canola oil (manufactured by Bosoh Oil & Fat Co., Ltd.)
（２）離型油の配合
上記原材料を用いて作製した離型油１〜９の配合割合を表１に示した。この内、離型油１〜４は本発明に係る実施例であり、離型油５〜９はそれらに対する比較例である。
(2) Blending of mold release oil Table 1 shows the blending ratios of mold release oils 1 to 9 prepared using the above raw materials. Of these, the release oils 1 to 4 are examples according to the present invention, and the release oils 5 to 9 are comparative examples thereof.
（３）離型油の製造方法
表１に示した原材料の配合割合に基づいて、所定の原材料を５００ｍｌガラス製ビーカーに入れ、ガラス棒で攪拌しながら７５℃まで加熱して溶解した後、室温まで冷却し、離型油１〜９を製造した。離型油の作製量は各２００ｇとした。
(3) Method for producing release oil Based on the mixing ratio of the raw materials shown in Table 1, the predetermined raw materials are placed in a 500 ml glass beaker, heated to 75 ° C. with stirring with a glass rod to dissolve, and then at room temperature. The oils were cooled to 1 to 9 to produce mold release oils 1-9. The amount of mold release oil produced was 200 g each.
［離型油の評価試験]
直径２２ｃｍのステンレス製フライパンに離型油１〜９のうちいずれか５ｇを入れ、これを均一に伸ばしてフライパンに塗布し、中心の温度が２００℃になるまでフライパンを加熱した。これに下記配合のハンバーグ生地５０ｇを直径１２ｃｍの円形に成型したものを載せ、スプーンで押しつけながら１分間焼成した。フライパンを１８０°裏返してハンバーグを取り出し、該フライパン表面の付着物をスパチュラで掻き落とし、それでもなお付着している焦げ付きの付着量（ｇ）を求めた。また、対照として、乳化剤を添加していないなたね油（ボーソー油脂社製）を用いて同様に実施し、付着量を求めた。これら付着量は、試験前後のフライパンの重量を測定し、試験後のフライパン重量から試験前のフライパン重量を減ずることにより算出した。結果を表２に示す。
[Evaluation test of mold release oil]
5 g of any of the release oils 1 to 9 was placed in a stainless steel frying pan having a diameter of 22 cm, which was spread evenly and applied to the frying pan, and the frying pan was heated until the temperature at the center reached 200 ° C. 50 g of the hamburger dough having the following composition was placed on it in a circular shape with a diameter of 12 cm, and baked for 1 minute while pressing with a spoon. The frying pan was turned over 180 °, the hamburger was taken out, and the deposits on the surface of the frying pan were scraped off with a spatula, and the amount (g) of the scorched adhesion still attached was determined. Further, as a control, the same procedure was carried out using rapeseed oil (manufactured by Bosoh Oil & Fat Co., Ltd.) to which no emulsifier was added, and the amount of adhesion was determined. These adhesion amounts were calculated by measuring the weight of the frying pan before and after the test and subtracting the weight of the frying pan before the test from the weight of the frying pan after the test. The results are shown in Table 2.
〔ハンバーグ生地の配合〕
合い挽肉 ５００ｇ
ハンバーグの素（商品名：ハンバーグヘルパー；ハウス食品社製） ９２ｇ
水 ２４０ｍｌ
[Mixed hamburger steak]
Minced meat 500g
Hamburger steak (trade name: hamburger helper; made by House Foods) 92g
240 ml of water
表２から明らかなように、本発明の実施例である離型油１〜４は、焦げ付きの付着量が２．０ｇ未満であり、焦げ付きの付着が十分に抑制されていた。これに対し、比較例の離型油５〜９及び対照のものは、いずれも焦げ付きの付着量が５．０ｇを超えており、本発明のものに比べて明らかに劣っていた。 As is clear from Table 2, the release oils 1 to 4 according to the examples of the present invention had a scorching adhesion amount of less than 2.0 g, and the scorching adhesion was sufficiently suppressed. On the other hand, the release oils 5 to 9 of the comparative example and the control oil had a scorched adhesion amount of more than 5.0 g, which was clearly inferior to that of the present invention.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63279751A (en) * | 1987-05-11 | 1988-11-16 | Nippon Oil & Fats Co Ltd | Mold release oil |
| JP2001299197A (en) * | 2000-02-14 | 2001-10-30 | Miyoshi Oil & Fat Co Ltd | Electrostatic oiling mold release oil and fat composition for baking |
| JP2007306840A (en) * | 2006-05-17 | 2007-11-29 | Tsuji Seiyu Kk | Functional releasing oil composition, method for producing the composition, and use of the composition |
| JP2012249621A (en) * | 2011-06-07 | 2012-12-20 | Riken Vitamin Co Ltd | Mold release oil |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63279751A (en) * | 1987-05-11 | 1988-11-16 | Nippon Oil & Fats Co Ltd | Mold release oil |
| JP2001299197A (en) * | 2000-02-14 | 2001-10-30 | Miyoshi Oil & Fat Co Ltd | Electrostatic oiling mold release oil and fat composition for baking |
| JP2007306840A (en) * | 2006-05-17 | 2007-11-29 | Tsuji Seiyu Kk | Functional releasing oil composition, method for producing the composition, and use of the composition |
| JP2012249621A (en) * | 2011-06-07 | 2012-12-20 | Riken Vitamin Co Ltd | Mold release oil |
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