Mold releasing fat composition, method for producing mold releasing fat composition, method for improving atomization of mold releasing fat composition and method for improving releasability of mold releasing fat composition

Abstract

To provide a mold releasing fat composition excellent in workability and releasability, preferably a mold releasing fat composition easy to atomize and excellent in releasability.SOLUTION: A releasing oil composition contains edible fats and oils, ethyl alcohol, and the following components (A), where a content of fatty acids with a carbon number of 6 to 10 in the fatty acids of the edible fats and oils is 50 mass% or more and 100 mass% or less. Component (A): One or more selected from the group consisting of polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, and sucrose fatty acid esters.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a release oil composition, a method for producing a release oil composition, a method for improving the sprayability of a release oil composition, and a method for improving the releasability of a release oil composition. [Background technology]

[0002] In food or food manufacturing, release agents are used to prevent food from sticking to packaging containers and manufacturing equipment. Sufficient release properties can be achieved by coating the surfaces that come into contact with food with the release agent, but since the coating process is time-consuming, there is a demand for release agents that can achieve sufficient release properties through a simple process such as spraying.

[0003] As a release agent that can be used by spraying, Patent Document 1 discloses an aqueous release agent composition that contains 7% by mass or more and 90% by mass or less of (A) a nonionic surfactant (hereinafter referred to as component (A)) having an HLB value of 5.0 to 13.0 calculated by the Griffin method, (B) an oil component (hereinafter referred to as component (B)), and (C) water (hereinafter referred to as component (C)), and the mass ratio (A) / (B) of the content of component (A) to the content of component (B) is 1 to 10. Patent Document 2 discloses an aqueous release agent composition that contains a release agent containing a wax and a solvent, and liquid carbon dioxide, the solvent being liquid at 20° C. and 1 atmospheric pressure, and the solvent having a solubility parameter of 17.5 (MPa) 0.5 The liquid carbon dioxide contains the following solvent: 3 A release agent composition having a density equal to or greater than 1000 mg / g is disclosed. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2022-184556 A [Patent Document 2] Patent No. 6251449 Summary of the Invention [Problem to be solved by the invention]

[0005] Both Patent Documents 1 and 2 are release agent compositions for industrial use, and therefore cannot be used for food applications.

[0006] Therefore, the present invention provides an oil and fat composition for release that can be used for food and has excellent workability and releasability. [Means for solving the problem]

[0007] The present inventors have found that a release oil composition containing edible oil and fat, ethyl alcohol, and a specific emulsifier is excellent in workability and releasability, and have completed the present invention. That is, the present invention is as follows. [1] A mold release oil-and-fat composition comprising an edible oil and fat, ethyl alcohol and the following component (A), wherein the content of fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the edible oil and fat is 50% by mass or more and 100% by mass or less. Component (A): One or more selected from the group consisting of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and sucrose fatty acid esters [2] The oil-and-fat composition for release according to [1], wherein the content of the edible oil-and-fat in the oil-and-fat composition for release is 15% by mass or more and 79% by mass or less. [3] The release oil composition according to [1] or [2], wherein the content of the ethyl alcohol in the release composition is 15% by mass or more and 79% by mass or less. [4] The release oil composition according to any one of [1] to [3], wherein the content of the component (A) in the release composition is from 0.01% by mass to 6% by mass. [5] The oil composition for release according to any one of [1] to [4], wherein the average degree of polymerization of the polyglycerin in the polyglycerin condensed ricinoleic acid ester is 3 or more and 7 or less. [6] The oil composition for release according to any one of [1] to [4], wherein a constituent fatty acid of the polyglycerin fatty acid ester is an unsaturated fatty acid. [7] The oil composition for release according to any one of [1] to [4], wherein the constituent fatty acid of the sucrose fatty acid ester is an unsaturated fatty acid. [8] The oil-and-fat composition for release according to any one of [1] to [7], which is used by spraying. [9] A method for producing an oil and fat composition for release, comprising: an edible oil and fat having a content of fatty acids having 6 to 10 carbon atoms in its constituent fatty acids of 50% by mass to 100% by mass; ethyl alcohol; and the following component (A): A step of mixing the edible oil and fat with the component (A) to obtain a mixture; mixing the mixture with ethyl alcohol; The manufacturing method comprising the steps of: Component (A): One or more selected from the group consisting of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and sucrose fatty acid esters

[10] A method for improving the sprayability of a release oil composition, comprising adding an edible oil, ethyl alcohol, and the following component (A) to the release oil composition, The method as described above, wherein the content of fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the edible oil or fat is 50% by mass or more and 10% by mass or less. Component (A): One or more selected from the group consisting of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and sucrose fatty acid esters

[11] A method for improving the releasability of a release oil composition, comprising adding an edible oil, ethyl alcohol, and the following component (A) to the release oil composition, The method as described above, wherein the content of fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the edible oil or fat is 50% by mass or more and 10% by mass or less. Component (A): One or more selected from the group consisting of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and sucrose fatty acid esters Effect of the Invention

[0008] The oil and fat composition for release of the present invention can be excellent in workability and releasability, and preferably excellent in sprayability and releasability. Furthermore, since it has bactericidal properties, it can be used hygienically. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] Specific embodiments of the release oil composition of the present invention, the method for producing the release oil composition, the method for improving the sprayability of the release oil composition, and the method for improving the releasability of the release oil composition will be described below. In addition, when an upper limit and a lower limit of a numerical range are indicated in this specification, the upper limit and the lower limit can be appropriately combined, and the numerical range obtained by combining them is also considered to be disclosed.

[0010] The oil and fat composition for release of the present invention contains edible oil and fat, ethyl alcohol and the following component (A), in which the content of fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the edible oil and fat is 50% by mass or more and 100% by mass or less, and the component (A) is one or more selected from the group consisting of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and sucrose fatty acid esters.

[0011] (edible fats and oils) The edible oils and fats have a fatty acid content of 6 to 10 carbon atoms in the constituent fatty acids of 50% by mass to 100% by mass. From the viewpoint of improving sprayability, the fatty acid content of 6 to 10 carbon atoms in the constituent fatty acids is preferably 50% by mass to 100% by mass, more preferably 60% by mass to 100% by mass, and even more preferably 70% by mass to 100% by mass. The content of the constituent fatty acids in edible oils and fats can be measured according to 2.4.2.3-2013 (Fatty acid composition (capillary gas chromatography)) of the Standard Methods for Analysis of Fats, Oils and Oils.

[0012] The edible oil and fat has a fatty acid content of 50% by mass or more and 10% by mass or less of fatty acids having 8 to 10 carbon atoms in its constituent fatty acids. From the viewpoint of improving sprayability, the fatty acid content of 6 to 10 carbon atoms in its constituent fatty acids is preferably 50% by mass or more and 100% by mass or less, more preferably 60% by mass or more and 100% by mass or less, and even more preferably 70% by mass or more and 100% by mass or less.

[0013] From the viewpoint of improving sprayability, the edible oil or fat preferably has a triacylglycerol content of constituent fatty acids having a total carbon number of 24 to 28 of 50% by mass to 100% by mass, more preferably 60% by mass to 100% by mass, and even more preferably 70% by mass to 100% by mass. The triacylglycerol content of carbon numbers of 24 to 28 can be measured according to 2.4.6.1-2013 (Triacylglycerol Composition (High Performance Liquid Chromatography)) of the Standard Methods for Analysis of Fats, Oils, and Related Materials.

[0014] From the viewpoint of improving sprayability, the edible oil or fat preferably contains a medium-chain triglyceride containing 50% by mass or more of fatty acids having 6 to 10 carbon atoms in its constituent fatty acids, more preferably contains 70% by mass or more of medium-chain triglyceride, even more preferably contains 85% by mass or more of medium-chain triglyceride, and even more preferably contains 90% by mass or more of medium-chain triglyceride. There is no particular upper limit to the content of fatty acids having 6 to 10 carbon atoms in its constituent fatty acids in the medium-chain triglyceride contained in the edible oil or fat, but it is, for example, 100% by mass or less.

[0015] From the viewpoint of improving sprayability, the edible oil or fat preferably contains a medium-chain triglyceride containing 50% by mass or more of fatty acids having 8 to 10 carbon atoms in its constituent fatty acids, more preferably contains a medium-chain triglyceride containing 70% by mass or more of medium-chain triglyceride, even more preferably contains a medium-chain triglyceride containing 85% by mass or more of medium-chain triglyceride, and even more preferably contains a medium-chain triglyceride containing 90% by mass or more of medium-chain triglyceride. There is no particular upper limit to the content of fatty acids having 8 to 10 carbon atoms in its constituent fatty acids of the medium-chain triglyceride contained in the edible oil or fat, but it is, for example, 100% by mass or less.

[0016] From the viewpoint of improving sprayability, the edible oil and fat preferably contains the medium-chain triglyceride. The content of the medium-chain triglyceride in the edible oil and fat is preferably 50% by mass or more, more preferably 70% by mass or more. There is no particular upper limit to the content of the medium-chain triglyceride in the edible oil and fat.

[0017] The edible oil and fat may be any raw material oil and fat used for food other than medium-chain fatty acid triglycerides, as long as the content of fatty acids having 6 to 10 carbon atoms in the constituent fatty acids is in the range of 50% by mass to 100% by mass. Examples of such raw material oil and fat include vegetable oil and fat such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, linseed oil, and perilla oil, animal oil and fat such as fish oil, lard, beef tallow, and milk fat, and processed oil and fat obtained by subjecting these to one or more processes selected from the group consisting of transesterification, hydrogenation, and fractionation. These may be used alone or in combination of two or more. The vegetable oils and fats include oils and fats derived from oilseeds that have been bred to have a high oleic acid content, such as high oleic acid rapeseed oil, high oleic acid soybean oil, high oleic acid sunflower oil, and high oleic acid safflower oil.

[0018] Of these raw material oils and fats, it is preferable to include one or more types selected from the group consisting of soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil and safflower oil, it is more preferable to include one or more types selected from the group consisting of soybean oil, rapeseed oil and corn oil, it is even more preferable to include one or two types or more of soybean oil, rapeseed oil and corn oil, it is even more preferable to include one or two types selected from the group consisting of soybean oil and rapeseed oil, and rapeseed oil is particularly preferable.

[0019] From the viewpoint of improving sprayability, the edible oil or fat preferably has a slip melting point of 10° C. or lower, more preferably 5° C. or lower, and even more preferably 0° C. or lower.

[0020] From the viewpoint of improving releasability, the content of the edible oil or fat in the release oil or fat composition is preferably 15% by mass or more and 79% by mass or less, more preferably 20% by mass or more and 76% by mass or less, even more preferably 25% by mass or more and 73% by mass or less, and even more preferably 28% by mass or more and 70% by mass or less.

[0021] (Ethyl alcohol) The ethyl alcohol can be used without any particular limitation as long as it is used for food purposes. For example, in Japan, ethyl alcohol preparations stipulated in the Food Sanitation Act can be used.

[0022] The content of the ethyl alcohol in the release oil composition is preferably 15% by mass or more and 79% by mass or less, more preferably 20% by mass or more and 76% by mass or less, even more preferably 25% by mass or more and 73% by mass or less, and even more preferably 28% by mass or more and 70% by mass or less, from the viewpoint of improving sprayability. When an ethyl alcohol preparation containing a component other than ethyl alcohol is used in the release oil composition, the product of the ethyl alcohol content in the ethyl alcohol preparation and the content of the ethyl alcohol preparation in the release oil composition is defined as the content of the ethyl alcohol in the release oil composition.

[0023] (Component (A)) The component (A) is one or more selected from the group consisting of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and sucrose fatty acid esters. The content of the component (A) in the release oil composition is preferably 0.01% by mass or more and 6% by mass or less, more preferably 0.08% by mass or more and 2% by mass or less, and even more preferably 0.5% by mass or more and 2% by mass or less, from the viewpoint of enhancing releasability and storage stability.

[0024] From the viewpoint of enhancing releasability, the constituent fatty acid of the polyglycerol fatty acid ester is preferably an unsaturated fatty acid, more preferably a monounsaturated fatty acid, and even more preferably oleic acid. The constituent fatty acid of the polyglycerol fatty acid ester means the fatty acid with the highest content among the fatty acids ester-bonded to polyglycerol, and is preferably a fatty acid with a content of 80 mass% or more.

[0025] The average polymerization degree of the polyglycerin in the polyglycerin condensed ricinoleic acid ester is preferably 3 or more and 7 or less, and more preferably 4 or more and 6 or less, from the viewpoint of improving releasability.

[0026] From the viewpoint of enhancing releasability, the constituent fatty acid of the sucrose fatty acid ester is preferably an unsaturated fatty acid, more preferably a monounsaturated fatty acid, and even more preferably erucic acid. Note that the constituent fatty acid of the sucrose fatty acid ester means the fatty acid with the highest content among the fatty acids ester-bonded to sucrose, and is preferably a fatty acid with a content of 80 mass% or more.

[0027] (Other Ingredients) The release oil-and-fat composition of the present invention may contain other components other than edible oils and fats, ethyl alcohol, and component (A) within a range that does not impair the effect. Examples of other components include water; food emulsifiers other than component (A); antioxidants such as tocopherol, ascorbic acid, and ascorbic acid fatty acid esters; flavorings; and pH adjusters. The content of the other components in the release oil-and-fat composition is not particularly limited, but is, for example, 0% by mass or more and 5% by mass or less.

[0028] The oil and fat composition for release of the present invention has excellent sprayability, and therefore can be used without containing any component that is gaseous under standard conditions. Therefore, it is suitable for the case where no component that is gaseous under standard conditions is contained.

[0029] (Mold release oil composition) The release oil-and-fat composition of the present invention is used by adhering it to a contact material that comes into contact with food or food materials. There is no particular restriction on the method of adhering the release oil-and-fat composition, and for example, methods such as spraying, coating, and dripping can be used. The release oil-and-fat composition of the present invention is easy to spray and has excellent releasability, so it is suitable to spray it onto a contact material. Examples of the contact material include food manufacturing equipment such as a molding machine for rice balls, rolled sushi, nigiri sushi, and ohagi, a crusher for nuts such as peanuts, almonds, and academia nuts, and potatoes such as potatoes and sweet potatoes, and a mixer for paste paste and paste products; gloves worn by food manufacturers; cooking utensils such as spatulas, rice scoops, and mashers; packaging materials for rice balls, rolled sushi, nigiri sushi, and ohagi, candy, and the like; molds such as cutters and baking molds for baked confectionery, etc.; blades such as slicers, kitchen knives, and knives; and food containers.

[0030] There is no particular restriction on the food to which the oil and fat composition for mold release of the present invention is applied, but since the oil and fat composition for mold release of the present invention has sterilizing properties, foods that are not sterilized after the food or food material is brought into contact with the contact material are suitable. Here, the sterilization treatment is, for example, a treatment of heating to 70°C or higher. Examples of foods that are not sterilized after contact with the contact material include potato processed products such as mashed potatoes and potato salad; cooked rice such as rice balls, rolled sushi, nigiri sushi, and ohagi; and cooked bread such as sandwiches.

[0031] The amount of the release oil composition of the present invention that is applied to the contact material is not particularly limited. For example, the amount is 0.1 mg / cm 2 More than 10mg / cm 2 The following is the result.

[0032] (Method of producing releasable oil composition) The method for producing a mold-releasing oil and fat composition of the present invention comprises an edible oil and fat having a content of fatty acids having 6 to 10 carbon atoms in its constituent fatty acids of 50% by mass to 100% by mass, ethyl alcohol, and component (A) (one or more selected from the group consisting of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and sucrose fatty acid esters), A step of mixing the edible oil and fat with the component (A) to obtain a mixture; mixing the mixture with ethyl alcohol; Includes. The edible oil and fat, the ethyl alcohol, and the component (A) are as described above.

[0033] The mixture is preferably a mixture of the edible oil and fat and the component (A). Therefore, the step of obtaining the mixture is preferably carried out at a temperature of 40° C. or higher and 70° C. or lower.

[0034] From the viewpoint of suppressing the evaporation of ethyl alcohol, the mixing step is preferably carried out at a temperature of 0° C. or higher and 30° C. or lower. There are no particular limitations on the mixing method, and for example, methods such as shaking and stirring can be used.

[0035] (Method for improving the sprayability of a release oil composition) The present invention also provides a method for improving the sprayability of an oil-and-fat composition for release, which is characterized by comprising an edible oil-and-fat composition having a fatty acid content of 50% by mass or more and 10% by mass or less of constituent fatty acids having 6 to 10 carbon atoms, ethyl alcohol, and the following component (A): Component (A): One or more selected from the group consisting of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and sucrose fatty acid esters

[0036] The edible oil and fat, the ethyl alcohol, and the component (A) are as described above. Here, improving the sprayability of the oil and fat composition for release means that, for example, when the oil and fat composition for release is put into a spray container or the like and sprayed, it becomes easier to spray the oil and fat composition for release uniformly onto the contact material without pressure treatment.

[0037] (Method for improving the releasability of a release oil composition) The present invention further provides a method for improving the releasability of an oil-and-fat composition for release, which is characterized by comprising an edible oil-and-fat composition having a fatty acid content of 50% by mass or more and 10% by mass or less of constituent fatty acids having 6 to 10 carbon atoms, ethyl alcohol, and the following component (A): Component (A): One or more selected from the group consisting of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and sucrose fatty acid esters

[0038] The edible oil and fat, the ethyl alcohol, and the component (A) are as described above. Here, improving the releasability of the release oil and fat composition means that, for example, when a food or food material is brought into contact with a contact material to which the release oil and fat composition is attached and then the food or food material is removed from the contact material, there is no food or food material remaining on the contact material or only a very small amount of food or food material remains, compared to when the food or food material is removed from a contact material to which the release oil and fat composition is not attached. The release oil and fat composition of the present invention has high releasability even when sprayed and attached to a contact material, and is therefore suitable for spraying. EXAMPLES

[0039] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples in any way.

[0040] (1) Raw materials The following raw materials were used in preparing the release oil composition.

[0041] (Oils and fats) The ones listed in Table 1 were used. "Fatty acid content (mass%)" in Table 1 means the content of fatty acids with the carbon number indicated by the number after the C contained in the constituent fatty acids of the oil or fat. For example, C6 indicates the content of fatty acids with 6 carbon atoms contained in the constituent fatty acids of the oil or fat. "Triacylglycerol content (mass%)" in Table 1 means the content of triacylglycerols with the carbon number indicated by the number after the C contained in the oil or fat. For example, C24 indicates the content of triacylglycerols with 24 carbon atoms contained in the oil or fat.

[0042] [Table 1]

[0043] (Other ingredients) Ethyl alcohol: 99% ethanol, food additive, manufactured by Amakasu Chemical Industry Co., Ltd. PGPR1: CRS-75 (polyglycerol condensed ricinoleic acid ester, average degree of polymerization of polyglycerol: 6), manufactured by Sakamoto Pharmaceutical Co., Ltd. PGPR2: PR-400 (polyglycerol condensed ricinoleic acid ester, average degree of polymerization of polyglycerol: 4), manufactured by Riken Vitamin Co., Ltd. Polyglycerol fatty acid ester 1: DO-100V (average degree of polymerization of polyglycerol: 2, constituent fatty acid: oleic acid, HLB: 7.3), manufactured by Riken Vitamin Co., Ltd. Polyglycerol fatty acid ester 2: A-171E (average degree of polymerization of polyglycerol: 5, constituent fatty acid: oleic acid, HLB: 13), manufactured by Taiyo Kagaku Co., Ltd. Sucrose fatty acid ester: ER-290 (constituent fatty acid: erucic acid, HLB: 2), manufactured by Mitsubishi Chemical Corporation

[0044] (2) Method for producing release oil composition According to the formulations shown in Tables 2-1 to 2-3, oil and fat compositions for release were produced by the following method.

[0045] (2-1) Method for producing release oil composition 1 (Comparative Example 1, Comparative Example 4, Examples 1-1 to 1-5, Examples 2-1 to 2-6, Examples 3-1 to 3-3, Examples 4-1 to 4-3, Examples 5-1 to 5-2) Component (A) was added to and dissolved in edible oil adjusted to 60° C., and the temperature was then adjusted to 25° C. After adjusting the temperature, ethyl alcohol was added and mixed by shaking to obtain an oil and fat composition for release.

[0046] (2-2) Method for producing release oil composition 2 (Comparative Examples 2 to 3) Ethyl alcohol was added to edible oil adjusted to 25° C., and the mixture was mixed by shaking to obtain an oil composition for release.

[0047] [Table 2]

[0048] (3) Evaluation of release oil composition 1 The sprayability, releasability and storage stability of the release oil composition were evaluated by the following methods.

[0049] (3-1) Evaluation of sprayability The release oil composition was placed in a spray container (EA508AC-100B, manufactured by ESCO Corporation) and the ease of spraying was evaluated according to the following criteria, with 4 or more being considered as passing.

[0050] (Evaluation criteria for sprayability) 5: Can be sprayed evenly and evenly 4: Generally can be sprayed 3: Slightly difficult to spray 2: Difficult to spray 1: Cannot spray

[0051] (3-2) Evaluation of releasability The cupcakes prepared according to the procedure described below were removed from the foil case, and the amount of cupcakes adhering to the foil case (adhesion amount) was measured. The releasability was evaluated according to the evaluation criteria described below, with a score of 3 or higher being considered a pass.

[0052] (3-2-1) Preparation of cupcakes The cupcakes were prepared as follows: (1) The ingredients listed in Table 3 were placed in a bowl and mixed together to obtain a batter. (2) Foil case (S7361 No. 9, deep mouth, manufactured by Toyo Aluminum Echo Products Co., Ltd., area 55.4 cm 2 The oil and fat composition for release in a spray container used in the evaluation of (3-1) above was sprayed once onto the plate from a height of 20 cm from the bottom. The amount sprayed was about 0.1 g. (3) 20 g of batter (1) was placed into the foil case (2). (4) The batter in the foil case was placed in an oven (NE-BS606, manufactured by Panasonic Corporation) that had been preheated to 180°C, and baked for 5 minutes. (5) Remove from oven to obtain cupcakes.

[0053] [Table 3]

[0054] (Evaluation criteria for releasability) 5: Adhesion amount: 0g (no adhesion) 4: Amount of adhesion: More than 0g, 0.2g or less 3: Amount of adhesion: More than 0.2g, 0.4 or less 2: Amount of adhesion: more than 0.4g but less than 0.6 1: Amount of adhesion: More than 0.6g

[0055] (3-3) Evaluation of storage stability The release oil composition was placed in a glass container and observed after standing for one week at 25° C. The storage stability was evaluated based on the observation results according to the following criteria, with 2 or more being considered acceptable.

[0056] (Evaluation criteria for storage stability) 3: No separation 2: Partial separation is observed on the bottom of the glass container. 1: Complete separation

[0057] As shown in Tables 2-1 to 2-3, the releasing oil and fat compositions of Examples 1-1 to 1-5, 2-1 to 2-6, 3-1 to 3-3, 4-1 to 4-3, and 5-1 to 5-2 were excellent in sprayability and releasability, and also in storage stability. On the other hand, Comparative Example 1, in which the content of fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the edible oil and fat was 0 mass%, was poor in sprayability and also in storage stability. Comparative Examples 2 and 3, which did not contain component (A), were poor in releasability.

[0058] (4) Evaluation of release oil composition 2 Regarding the oil and fat composition for release, a potato salad was prepared by the following method using the materials shown in Table 4, and the release properties were evaluated.

[0059] (4-1) Preparation of potato salad and evaluation of releasability The potato salad was prepared as follows: (1) Wash the potatoes with tap water, peel them, and cut them into quarters. (2) I sliced ​​the onion and rinsed it with tap water. (3) The potatoes from (1) were placed in a stainless steel pot and tap water was added, enough to cover the potatoes. (4) The pot from (3) was heated in an induction cooker (KZ-PH33, manufactured by Panasonic Corporation) and boiled, after which the water was boiled for 15 minutes. (5) Discard the boiling water from the pot (4) and heat it on an induction cooker until the remaining water evaporates. (6) I removed the pot from the induction cooker and mashed the potatoes in the pot with a wooden spatula. (7) I added rapeseed oil and vinegar to the pot and mixed well with a wooden spatula. (8) Add the onions (2) to the pot, then add salt and pepper and mix with a wooden spatula. (9) Add mayonnaise to the pot and mix with a wooden spatula until well mixed to prepare potato salad. (10) A stainless steel bowl was prepared, and the oil and fat composition for release in the spray container used in the evaluation of the above (3-1) was sprayed once from a height of 20 cm from the bottom of the bowl, except for Comparative Example 10. The amount sprayed was about 0.1 g. (11) Place 150g of the prepared potato salad into a bowl (10). (12) 30 seconds after carrying out (11), the bowl was turned upside down and held in that position for 30 seconds, and the potato salad was then dropped from the bowl. The potato salad that remained on the bowl after the potato salad was dropped was observed, and the releasability was evaluated according to the evaluation criteria described below, with a score of 4 or higher being considered a pass. The evaluation results are shown in Table 5.

[0060] [Table 4]

[0061] (Evaluation criteria for releasability) 5: No adhesion at all 4: Almost no adhesion 3: A little bit attached 2: It is stuck to most of the contact surface between the bowl and the potato salad. 1: The stain is on all contact surfaces between the bowl and the potato salad.

[0062] [Table 5]

[0063] When the bowls to which the oil and fat compositions for release of Examples 1-2 and 1-5 were attached were used, no potato salad or almost no potato salad adhered thereto, and it was found that the releasability was high. On the other hand, when the bowls to which the oil and fat compositions for release of Comparative Examples 1 and 2 were attached were used, potato salad adhered thereto, and the releasability was poor.

[0064] (5) Evaluation of bactericidal effect 1 The bactericidal effect of release oil compositions having different ethyl alcohol contents was evaluated.

[0065] The bactericidal effect was evaluated for the bacterial species listed in Table 6.

[0066] [Table 6]

[0067] (5-1) Preparation of bacterial solution (5-1-1) Preparation of Staphylococcus aureus bacterial solution Staphylococcus aureus cultured on standard agar medium was suspended in sterile saline to prepare a bacterial solution with a turbidity of 0.500 at a wavelength of 550 nm, which is equivalent to McFarland turbidity standard solution number 2 (hereinafter referred to as McF2) in the McFarland turbidimetric method. (5-1-2) Preparation of yeast cell suspension Saccharomyces cerevisiae cultured on a standard agar medium was suspended in sterile physiological saline to prepare a bacterial solution with a turbidity of 0.500 at a wavelength of 550 nm, which corresponds to McF2. (5-1-3) Preparation of Aspergillus niger fungal solution A spore suspension was prepared from Aspergillus niger cultured on potato dextrose agar medium, and 6 × 10 8 A bacterial solution of cells / mL was prepared.

[0068] (5-2) Method for evaluating the bactericidal effect (1) 10 mL of each of the four types of samples shown in Tables 7-1 to 7-3 was dispensed into test tubes. (2) 1 mL of the bacterial solution prepared in (5-1-1) to (5-1-3) was added to each of the test tubes in (1) and stirred. After stirring, the samples were sensitized for the times shown in Tables 7-1 to 7-3. (3) After the specified sensitization time, a loopful of the sensitized sample was smeared onto a standard agar medium and cultured at 37°C for 48 hours for Staphylococcus aureus and for 72 hours for Saccharomyces cerevisiae and Aspergillus niger, and the presence or absence of colony growth was confirmed.

[0069] [Table 7]

[0070] As shown in Tables 7-1 to 7-3, in Examples 1-2 (containing 70 parts by mass of ethyl alcohol), 1-4 (containing 50 parts by mass of ethyl alcohol), and 1-5 (containing 30 parts by mass of ethyl alcohol), no colonies were observed one minute after sensitization, and no bacterial growth was observed. From these results, it was confirmed that Examples 1-2, 1-4, and 1-5 have a bactericidal effect.

[0071] (6) Evaluation of bactericidal effect 2 The bactericidal effect of releasing oil compositions having different ethyl alcohol contents on Escherichia coli was evaluated.

[0072] (6-1) Bacterial species used Escherichia coli, NBRC 3972

[0073] (6-2) Preparation of bacterial solution Escherichia coli was cultured in standard medium (normal bouillon medium 'Eiken' (manufactured by Eiken Chemical Co., Ltd.) dissolved in 1000 mL of distilled water and sterilized in an autoclave) until the turbidity at a wavelength of 660 nm, equivalent to McF2, reached 0.500, to prepare a bacterial solution.

[0074] (6-3) Method for evaluating bactericidal effect (1) 10 mL of the four types of samples listed in [Table 8] were dispensed into test tubes. (2) 1 mL of the bacterial solution prepared in (6-2) was added to the test tube in (1) and stirred. After stirring, the test tube was sensitized for the time shown in [Table 8]. (3) After the specified sensitization time, a loopful of the sensitized sample was smeared onto a standard agar medium and cultured at 37°C for 48 hours, and the presence or absence of colony growth was confirmed.

[0075] [Table 8]

[0076] As shown in Table 8, in Examples 1-2 (containing 70 parts by mass of ethyl alcohol), 1-4 (containing 50 parts by mass of ethyl alcohol), and 1-5 (containing 30 parts by mass of ethyl alcohol), no colonies were observed 5 minutes after sensitization, and no bacterial growth was observed. This confirmed that Examples 1-2, 1-4, and 1-5 also had a bactericidal effect on E. coli.

Claims

1. A mold release oil-and-fat composition comprising an edible oil and fat, ethyl alcohol and the following component (A), wherein the content of fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the edible oil and fat is 50% by mass or more and 100% by mass or less. Component (A): One or more selected from the group consisting of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and sucrose fatty acid esters

2. The release oil composition according to claim 1, wherein the content of the edible oil in the release oil composition is 15% by mass or more and 79% by mass or less.

3. 3. The mold release oil composition according to claim 1, wherein the content of the ethyl alcohol in the mold release composition is 15% by mass or more and 79% by mass or less.

4. 3. The mold release oil composition according to claim 1, wherein the content of the component (A) in the mold release composition is 0.01% by mass or more and 6% by mass or less.

5. 3. The release oil composition according to claim 1, wherein the average degree of polymerization of the polyglycerin in the polyglycerin condensed ricinoleic acid ester is 3 or more and 7 or less.

6. 3. The release oil composition according to claim 1, wherein the constituent fatty acid of the polyglycerol ester is an unsaturated fatty acid.

7. The release oil composition according to claim 1 or 2, wherein the constituent fatty acid of the sucrose fatty acid ester is an unsaturated fatty acid.

8. The release oil composition according to claim 1 or 2, which is used by spraying.

9. A method for producing an oil and fat composition for release, comprising: an edible oil and fat having a content of fatty acids having 6 to 10 carbon atoms in its constituent fatty acids of 50% by mass to 100% by mass; ethyl alcohol; and the following component (A): A step of mixing the edible oil and fat with the component (A) to obtain a mixture; mixing the mixture with ethyl alcohol; The manufacturing method comprising the steps of: Component (A): One or more selected from the group consisting of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and sucrose fatty acid esters

10. A method for improving the sprayability of a release oil composition, comprising adding an edible oil, ethyl alcohol, and the following component (A) to the release oil composition, The method as described above, wherein the content of fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the edible oil or fat is 50% by mass or more and 10% by mass or less. Component (A): One or more selected from the group consisting of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and sucrose fatty acid esters

11. A method for improving the releasability of a release oil composition, comprising adding an edible oil, ethyl alcohol, and the following component (A) to the release oil composition, The method as described above, wherein the content of fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the edible oil or fat is 50% by mass or more and 10% by mass or less. Component (A): One or more selected from the group consisting of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and sucrose fatty acid esters

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