Release oil composition, method for producing cooked food using said release oil composition, and method for inhibiting adhesion of cooked food to cooking utensils

Abstract

To provide a fat composition for mold release capable of obtaining a sufficient mold release effect without using an emulsifier.SOLUTION: A present technology provides a fat composition for mold release containing oil from wheat. In addition, according to the technology, a method for producing heat-treated food products prepared by heating and cooking a food product using the fat composition for mold release containing oil derived from wheat, and a method of suppressing adhesion of the heated and prepared food product to a cooking device by using the fat composition for mold release containing oil derived from wheat when heating and cooking the food product.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a release oil composition. More specifically, the present invention relates to a release oil composition for use in cooking food to suppress adhesion of the food to a cooking utensil for heating, a method for producing a food to be cooked using the release oil composition, and a method for suppressing adhesion of the food to a cooking utensil for heating. [Background technology]

[0002] Foods that are industrially produced by heat treatment use a release oil composition to prevent the food from sticking to cooking utensils during heat treatment in order to improve the appearance and work efficiency after heat treatment.

[0003] For example, Patent Document 1 discloses a release oil that contains 0.1 to 8 mass% lecithin as a phospholipid content, 0.01 to 5 mass% synthetic emulsifier with an HLB of 7 or more, and 0.1 to 8 mass% 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.

[0004] Patent Document 2 discloses an oil and fat composition for release containing 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 and fat having a trisaturated triglyceride content of 5.0 to 40 mass%, a mass ratio (SUS / SSU) of symmetric triglycerides (SUS) to asymmetric triglycerides (SSU) among the disaturated triglycerides of 0.5 to 3.0, and a trans fatty acid content of 0.1 to 3.0 mass%, thereby reducing the amount of trans fatty acids that may cause heart disease, promoting crystallization and micronization of the oil and fat in a production machine, and providing good releasability of food dough filled into a mold, ease of application to the mold, and ease of handling when sprayed, without impairing the original flavor of the food.

[0005] Patent Document 3 discloses a sprayable cookware release composition containing a cookware release agent such as a phospholipid, a fractionated oil (e.g., fractionated palm oil or fractionated coconut oil), and a propellant such as a compressed gas such as nitrous oxide, a liquefied hydrocarbon, or a mixture thereof.

[0006] 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 a baking tray or baking mold when baking confectioneries or breads using an electrostatic oil applicator in the minimum amount required, and that has excellent release properties for the product even with a small amount applied. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] JP 2017-123882 A [Patent Document 2] JP 2016-202075 A [Patent Document 3] Special Publication No. 2007-501630 [Patent Document 4] JP 2001-299197 A Summary of the Invention [Problem to be solved by the invention]

[0008] As described above, various techniques have been disclosed regarding oil and fat compositions for release. However, many of the conventional oil and fat compositions for release use various emulsifiers such as lecithin, which exert a releasing effect.

[0009] Therefore, the main object of the present technology is to provide an oil composition for release that can provide a sufficient release effect without using an emulsifier. [Means for solving the problem]

[0010] As a result of intensive research into the composition of an oil-and-fat composition for release that does not use an emulsifier, the inventors of the present application unexpectedly succeeded in obtaining an oil-and-fat composition for release that can obtain a sufficient release effect without using an emulsifier by using an oil derived from wheat, and thus completed the present invention.

[0011] 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.

[0012] Next, the present technology provides a method for producing cooked food, in which food is cooked using an oil-and-fat composition for release containing a barley-derived oil.

[0013] 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.

[0014] 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. Effect of the Invention

[0015] According to the present technology, it is possible to provide an oil and fat composition for release that can provide a sufficient release effect even without using an emulsifier. [Brief description of the drawings]

[0016] [Figure 1] 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. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] A preferred embodiment for carrying out the present invention will be described below. Note that the embodiment described below is an example of a typical embodiment of the present invention, and the scope of the present invention is not to be interpreted narrowly by this embodiment.

[0018] <Oil and fat composition for release> The release oil composition according to the present technology is characterized by containing oil derived from wheat.

[0019] (1) Wheat-derived oil For the release oil composition according to the present technology, for example, oils derived from wheat, durum wheat, rye, barley, oats, etc. can be used. Among these, in the present technology, it is preferable to use oils derived from oats from the viewpoint of the release effect on cooking utensils for heating.

[0020] 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 with a polar solvent such as water, methanol, or ethanol, and more preferably extracted with ethanol.

[0021] 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 the release oil composition preferably contains 0.3% by mass or more of the wheat-derived oil, more preferably 0.5% by mass or more, even more preferably 1% by mass or more, and even more preferably 2% by mass or more. By containing 0.3% by mass or more of the wheat-derived oil in the release oil composition, the release effect can be further improved.

[0022] 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.

[0023] (2) Base oils and fats The base fats and oils constituting the release fat composition according to the present technology can be freely selected from one or more base fats and oils used in general release fat 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.

[0024] (3)Other 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.

[0025] Although the release oil composition according to the present technology can exhibit excellent release effect without using an emulsifier, it is also possible to add an emulsifier used in a general release oil composition. 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.

[0026] The oil-and-fat composition for release 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.).

[0027] <Method of manufacturing cooked foods and method of 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.

[0028] (1) Method of applying to cooking utensils for heating In the present technology, for example, when baking breads such as white bread, pancakes, dorayaki skins, taiyaki, imagawayaki, baked donuts, muffins, madeleines, pound cakes, and other baked goods, okonomiyaki, takoyaki, gyoza, tamagoyaki, and the like, when cooking fried dishes such as yakisoba, fried rice, and stir-fried vegetables, steamed dishes, and smoked dishes, when cooking using a microwave oven, and when cooking rice, the release oil-and-fat composition according to the present technology is applied to heating cookware such as molds, plates, kettles, containers, frying pans, and pots used in the following cooking, and the adhesion of food to the heating cookware can be prevented. The release oil-and-fat composition according to the present technology can be particularly suitably used when cooking bakery foods, wheat flour products such as noodles, and starch-based ingredients such as rice.

[0029] 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 a 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 a sponge, spraying, stamp application, electrostatic application, etc. can be used.

[0030] (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 pot. 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. EXAMPLES

[0031] 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 the scope of the present invention should not be construed as being narrowed by these examples.

[0032] <Experimental Example 1> In Experimental Example 1, the release effect and flavor of wheat flour dough were examined when different release oil / fat compositions with different compositions were applied to a mold used for baking wheat flour dough.

[0033] (1) Manufacturing of baked products made from wheat flour dough 1000g of strong flour was mixed with 800g of water to prepare a dough-like wheat flour dough. 0.2g of a release oil composition having the composition shown in Table 1 below was applied to a bread mold (made of aluminum, 27cm long x 6cm wide x 4.5cm deep). 150g of the wheat flour dough prepared above was placed on the bottom of the mold so that it was stuck to the mold. Ten of these were prepared per test example, and baked at 200°C for 10 minutes to produce a baked wheat flour dough product (hereinafter also referred to as "wheat flour dough"). Each test example is as shown in Table 1 below.

[0034] (2) Evaluation The release effect during production and the flavor of the produced wheat flour dough were evaluated based on the following evaluation criteria.

[0035] [Mold releasability] ○: When the mold was inverted, 9 to 10 pieces of wheat flour dough were naturally released from the mold, which was very good. △: When the mold was inverted, 6 to 8 pieces of wheat flour dough were naturally released from the mold, which was good. ×: When the mold is inverted, 5 or less pieces of wheat flour dough are naturally released from the mold, and the mold is defective.

[0036] [Adhesion to mold] ◎: After removing the wheat flour dough from the mold, the dough did not stick to the mold at all, which was very good. ○: After removing the wheat flour dough from the mold, the dough hardly adheres to the mold, which is good. △: After removing the flour dough from the mold, some dough is found to be stuck to the mold, but this is within the acceptable range. ×: After removing the dough from the mold, there is a lot of dough remaining in the mold, so it is defective.

[0037] [Flour dough flavor] ○: No discomfort at all, very good △: A slight flavor derived from the oil and fat composition for release is felt, but it is good. ×: The flavor is strange and it is defective.

[0038] (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 oil and fat compositions for mold release of Test Example 1 and Test Example 8 described later were used is shown in FIG.

[0039] [Table 1]

[0040] As shown in Table 1, when the release oil and fat 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 FIG. 1, after the wheat flour dough was removed from the mold, a lot of dough remained in the mold. On the other hand, when the release oil and fat composition according to Test Examples 2 and 4 containing wheat-derived oil were 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 the release oil composition according to Test Example 1 containing only the base oil and fat and Test Example 3 containing sesame oil were used, a large amount of dough remained in the mold after the wheat flour dough was removed from the mold. However, when the release oil composition according to Test Example 2 containing oat extract oil was used, 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 the release oil composition according to Test Example 4 containing wheat germ oil was used, the dough hardly adhered to the mold after the wheat flour dough was removed from the mold, which was good.

[0041] From these results, it was found that by adding an oil derived from wheat to the release oil composition, it is possible to prevent the adhesion of cooked foods to cooking utensils for heating. In addition, it was found that the effect of the present technology can be achieved by adding an oil derived from wheat, but it is particularly preferable to use an oil derived from oats.

[0042] <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 in the interfacial tension were examined.

[0043] (1) Manufacture of wheat flour dough Wheat flour dough was produced in the same manner as in Experimental Example 1. Each test example is as shown in Table 2 below.

[0044] (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 above.

[0045] (3) Results The results are shown in Table 2 below.

[0046] [Table 2]

[0047] As shown in Table 2, in Test Examples 5 to 7 and 14, in which the oil-and-fat composition for releasing contained 0.3 to 1 mass% of wheat-derived oil, 6 to 8 pieces of wheat flour dough were naturally released when the mold was inverted, and the releasability was good. In addition, the evaluation of the adhesion to the mold was also good, although some of the dough was still attached to the mold after the wheat flour dough was removed from the mold. With regard to the adhesion to the mold, less dough was attached to the mold in Test Example 6 than in Test Example 5, and even less in Test Example 7. From this result, it was found that the mold 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, in which the oil-and-fat composition for releasing contained 2 mass% or more of wheat-derived oil, 9 to 10 pieces of wheat flour dough were naturally released when the mold was inverted, and the releasability was 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 mass% or more of wheat-derived oil to the oil-and-fat composition for mold release.

[0048] 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-and-fat 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-and-fat composition for release is preferably set to 30% by mass or less.

[0049] In addition, compared to Test Example 5 in which the interfacial tension of the oil and fat composition for mold release exceeded 11 mN / m, Test Examples 6 to 13 in which the interfacial tension was 11 mN / m or less showed better adhesion to the mold. From these results, It was found that the release effect was further improved by adjusting the interfacial tension of the oil-and-fat composition for release to 11 mN / m or less.

[0050] <Experimental Example 3> In Experimental Example 3, the mold release effect was examined when different release oil compositions having different compositions were applied to a mold used for baking roll bread.

[0051] (1) Manufacture 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 added to a mixer and mixed at low speed for 4 minutes and medium speed for 8 minutes. 80g of shortening was added, and the mixture was mixed at low speed for 3 minutes and medium speed for 4 minutes to prepare the dough. The dough was kneaded at 20°C. After a 10-minute floor time at room temperature (25 minutes), the mixture was divided into 60g portions and rolled into balls. After a 10-minute bench time at room temperature, the mixture was formed into rolls, frozen in a -40°C freezer for 30 minutes, and stored for one week. 0.2 g of the release oil composition shown in Table 3 below 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 relative humidity 80%, 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 below.

[0052] (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 (with the evaluation criteria in Experimental Example 2 replaced with "roll bread" instead of "wheat flour dough").

[0053] (3) Results The results are shown in Table 3 below.

[0054] [Table 3]

[0055] As shown in Table 3, Test Examples 18 to 20 containing wheat-derived oil had better release and adhesion effects than Test Example 17 containing only the base oil. In particular, Test Examples 19 and 20, in which the release oil composition contained 2% by mass or more of wheat-derived oil, showed very good results, with 9 to 10 rolls naturally releasing from the mold when the mold was inverted.

[0056] <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 used for baking pancakes.

[0057] (1) Pancake manufacturing 50g of whole eggs and 200mL of milk were placed in a bowl and mixed well with a whisk, then 200g of hot cake mix (Hot Cake Mix (Showa Sangyo Co., Ltd.)) was added and mixed lightly until no lumps remained. 2g 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 90g 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 hot cakes. The test examples are as shown in Table 4 below.

[0058] (2) Evaluation The mold release effect during production, the flavor of the produced hotcakes, and the odor during cooking were evaluated based on the following evaluation criteria.

[0059] [Mold releasability] ○: When peeling the hot cake off the copper plate, there is no resistance and it is very easy to peel off. △: When peeling the hot cake off the copper plate, some resistance was felt, but it could be peeled off and workability was good. ×: When peeling the hot cake off the copper plate, some of the batter remains on the copper plate, resulting in defects.

[0060] [Hotcake Flavor] ○: No discomfort at all, very good △: A slight flavor derived from the release oil composition is felt, but it is good. ×: The flavor is strange and it is defective.

[0061] [Odor during cooking] ○: Almost no cooked odor originating from the release oil composition is felt △: A slight odor of heat from the release oil composition is felt, but within the acceptable range. ×: A strong cooked odor originating from the release oil composition is felt.

[0062] (3) Results The results are shown in Table 4 below.

[0063] [Table 4]

[0064] As shown in Table 4, Test Examples 22 to 24 containing the barley-derived oil had better releasability effects than Test Example 21 containing only the base oil. Test Example 24, in which the release oil composition contained 100% by mass of the barley-derived oil, had a slightly stronger odor during cooking than Test Examples 21 to 23. From this result, it was found that when the release oil composition contained 100% by mass of the barley-derived oil, the flavor of the cooked food was affected.

[0065] <Experimental Example 5> In Experimental Example 5, the release effect was examined when different release oil compositions were added during cooking of rice.

[0066] (1) Cooked rice production Water was added to Koshihikari rice produced in Chiba Prefecture (water content: 145% by mass), 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 below.

[0067] (2) Evaluation The release effect when the cooked rice was removed from the kettle after cooking, the amount of sticky substance adhering to the kettle, and the flavor of the cooked rice were evaluated based on the following evaluation criteria.

[0068] [Mold releasability] ○: The rice is not stuck to the rice cooker, and it is in very good condition. △: Some cooked rice was stuck to the rice cooker, but in good condition ×: Cooked rice is stuck to the rice cooker, defective

[0069] [Amount of sticky substance] The amount of sticky material adhering to the kettle was observed.

[0070] [Flavor of cooked rice] ○: No discomfort at all, very good △: A slight flavor derived from the release oil composition is felt, but it is good. ×: The flavor is strange and it is defective.

[0071] (3) Results The results are shown in Table 5 below.

[0072] [Table 5]

[0073] As shown in Table 5, Test Examples 26 to 28 containing wheat-derived oil showed better release properties than Test Example 25 containing 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.

[0074] In addition, in the test example 28 in which the release oil composition contained 50% by mass of oil derived from wheat, the amount of sticky substance adhering to the pot was large, and the cooked rice had a slight taste derived from the release oil composition. From this result, it was found that if the content of the wheat-derived oil in the release oil composition exceeds 50% by mass, the taste of the cooked food is affected.

[0075] <Experimental Example 6> In Experimental Example 6, the release effect was examined when different release oil and fat compositions were applied to an iron frying pan used for frying yakisoba noodles.

[0076] (1) Manufacture of fried noodles 4 g of the release oil composition shown in Table 6 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 over medium heat for about 1 minute to produce yakisoba. Each test example is as shown in Table 6.

[0077] (2) Evaluation The mold release effect during production, the flavor of the yakisoba, and the odor during cooking were evaluated based on the following evaluation criteria.

[0078] [Mold releasability] ○: The noodles do not stick to the frying pan when stir-frying, making it very easy to work with. △: The noodles stuck to the frying pan a little while frying, but it was easy to work with. ×: Noodles stick to the frying pan while frying, making it difficult to work with.

[0079] [Fried noodles flavor] ○: No discomfort at all, very good △: A slight flavor derived from the release oil composition is felt, but it is good. ×: The flavor is strange and it is defective.

[0080] [Odor during cooking] ○: Almost no cooked odor originating from the release oil composition is felt △: A slight odor of heat from the release oil composition is felt, but within the acceptable range. ×: A strong cooked odor originating from the release oil composition is felt.

[0081] (3) Results The results are shown in Table 6 below.

[0082] [Table 6]

[0083] As shown in Table 6, the release properties of the test examples 30 to 32 containing the barley-derived oil were better than that of the test example 29 containing only the base oil. The test example 32, in which the release oil composition contained 100% by mass of the barley-derived oil, had a slightly flavorful taste derived from the release oil composition. From this result, it was found that when the content of the barley-derived oil in the release oil composition was 100% by mass, the flavor of the cooked food was affected.

Claims

1. A release oil composition containing oil derived from oats.

2. The release oil composition according to claim 1, having an interfacial tension of 11 mN / m or less.

3. 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.

4. A method for producing cooked food, comprising cooking the food using a release oil composition containing oil derived from oats.

5. A method for inhibiting adhesion of cooked food to cooking utensils by using a release oil composition containing oil derived from oats when cooking the food.

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