Release oil and its aerosol preparation

Abstract

To provide mold release oil and its aerosol product capable of effectively reducing adhesion of food to a cooking device or a food mold and superior in mold releasing performance and remains preventing performance.SOLUTION: Mold release oil includes: edible fat, silicon dioxide, and sucrose fatty acid ester constituted of 20C to 24C fatty acids and in which a ratio of monoester is less than 20%. The mold release oil further includes lecithin. And an aerosol product of the mold release oil is enclosed in an aerosol container with a propellant.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a mold release oil and its aerosol preparation, which can effectively suppress the adhesion of food to a food mold, provide food with excellent appearance, enable labor saving in the cleaning process, and have excellent mold release properties from the food mold and low residue properties.

Background Art

[0002] The mold release oil used in food production aims to prevent food from adhering to cooking utensils, countertops, baking molds, and punching molds (collectively referred to as "food molds") during production. Among them, in the process of peeling off food from the food mold by its own weight during production, the mold release oil with an anti-adhesion effect significantly contributes to cost reduction in production. For example, when baked confectionery dough is baked, it is likely to stick to the food mold, and the baked confectionery will stick to the food mold. However, by applying mold release oil to the food mold with a brush, mop, greaser, etc., the baked confectionery can be easily and smoothly removed from the mold. Therefore, in the production of baked foods, in order to prevent sticking between the food mold and the dough after baking, take out the product smoothly, and finish it beautifully, the mold release oil is an essential food production agent that cannot be lacking.

[0003] It is common to blend lecithin into vegetable oils for mold release oils. However, lecithin is a phospholipid product extracted from animals and plants and has a peculiar odor. Furthermore, it is prone to browning due to heating and has the drawback of impairing the appearance and flavor of processed foods. For these reasons, there is a tendency to reduce the lecithin blended in the mold release oil.

[0004] Also, it is known that excellent mold release effects can be obtained by blending fine silicon dioxide into the composition of the mold release oil. In the prior art, when silicon dioxide is blended into the mold release oil, in order to maintain a uniform state without sedimentation, it is necessary to use fine silicon dioxide with a small particle size produced by the gas phase method rather than the wet method, and further use lecithin in combination (see Patent Document 1).

[0005] On the other hand, a technique that does not use lecithin is also disclosed (see Patent Document 2). However, in this technique, adhesion to the baking mold of the food baked from the cupcake batter was observed, and it could not be said to be a sufficient technique. When adhesion to the baking mold of the food occurs, the mold becomes dirty with repeated use, and the appearance of the cooked food may be impaired, so a mold cleaning process is required.

[0006] Also, when starch is blended as a component of the mold release oil, it is known that a good mold release effect can be obtained. However, starch also adheres to the food mold, causing dirt, and has drawbacks such as deterioration of workability due to powder separation and increased viscosity. A technique of blending lecithin and sucrose fatty acid ester together with starch is also disclosed (see Patent Document 3). However, when this technique is used for foods that do not contain starch, drawbacks such as loss of gloss on the food surface occur due to the mold release oil, impairing the appearance of the food. Further, in this technique, sucrose fatty acid ester is used as an emulsifier, but the fatty acid chain length of the emulsifier whose effect is actually examined is only from 16 to 18 carbon atoms, and in fact, sufficient mold release property could not be obtained with this fatty acid chain length.

[0007] Furthermore, as the usage form of the mold release oil, examples include application using a brush to the food mold or the food surface, spraying with a sprayer, etc. However, an aerosol preparation enclosed in an aerosol container together with a propellant is excellent in terms of ease of use and diversity of usage scenarios, and is actually used in various food factories. For example, a technique of using a cooking oil and fat composition composed of medium-chain fatty acid triglyceride and lecithin in the form of a spray agent is disclosed (see Patent Document 4). However, there is a drawback that using only a combination of lecithin and oil and fat impairs the appearance and flavor of the cooked processed food.

[0008] In addition, the release oil needs to be applied in an appropriate amount to the food mold. If the amount is too small, sufficient release performance cannot be exhibited. Conversely, if the amount is too large, not only is the economy impaired, but also problems such as damage to the appearance of the food or dirt on the food mold may occur. In the case of an aerosol preparation, control of its spraying characteristics, especially the spraying speed, is important. Although there are existing technologies that have investigated the spraying characteristics of aerosol preparations (see Patent Document 5), there is no mention of control of the spraying speed.

Prior Art Documents

Patent Documents

[0009]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Summary of the Invention

Problems to be Solved by the Invention

[0010] An object of the present invention is to provide a release oil and its aerosol preparation that are excellent in releasability and reduction of residue and can effectively suppress the adhesion of food to cooking utensils and food molds.

[0011] As a result of intensive studies to solve the above problems, the inventors of the present invention have found that by combining a sucrose fatty acid ester in which the constituent fatty acid is a fatty acid having 20 to 24 carbon atoms and the ratio of the monoester is less than 20%, silicon dioxide, and an edible oil and fat, the adhesion of food to cooking utensils and food molds can be effectively suppressed, and a release oil excellent in releasability and reduction of residue can be obtained, thus completing the present invention. That is, the present invention is as follows. [1] A mold release oil containing edible oil, silicon dioxide, and a sucrose fatty acid ester in which the constituent fatty acids are fatty acids having 20 to 24 carbon atoms and the monoester ratio is less than 20%. [2] The mold release oil according to [1] above, wherein the constituent fatty acids are erucic acid, arachidic acid, or nervonic acid. [3] The mold release oil according to [1] or [2] above, wherein the blending amount of the sucrose fatty acid ester is 0.1 to 20% by mass based on the total mass of the mold release oil. [4] The mold release oil according to any one of [1] to [3] above, wherein the blending amount of the silicon dioxide is 10% by mass or less based on the total mass of the mold release oil. [5] The mold release oil according to any one of [1] to [4] above, further containing lecithin. [6] The mold release oil according to any one of [1] to [5] above, containing none of polyglycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, edible wax, and starches. [7] An aerosol preparation of the mold release oil according to any one of [1] to [6] above, enclosed in an aerosol container together with a propellant. [8] The aerosol preparation according to [7] above, having a spraying rate of 0.6 g / second or less. [Effect of the Invention]

[0012] Compared with the conventional mold release technology that peels off by its own weight, the mold release oil of the present invention is excellent in that it suppresses the residue of the food after mold release and does not damage the appearance and flavor of the processed food after peeling off by its own weight, and is effective in reducing the loss of the final product and labor saving in the manufacturing process. In addition, the mold release oil of the present invention can be easily used for various-shaped food molds by making it into an aerosol preparation. Furthermore, by controlling the spraying rate of the aerosol preparation, it is possible to suppress the occurrence of appearance defects of the food or dirt on the food mold due to excessive application or insufficient application, and it is an economically effective technology. [Brief Description of the Drawings]

[0013]

Figure 1

Best Mode for Carrying Out the Invention

[0014] The present invention will be described in detail below. As described above, the present invention is a release oil containing edible oil, silicon dioxide, and sucrose fatty acid ester, and is excellent in terms of releasability (easy release from the mold after baking) and reduction of residue (less residue of the dough remaining in the mold after mold release). In particular, it is characterized in that silicon dioxide and a predetermined sucrose fatty acid ester are combined, and in this respect, it is completely different from conventional liquid or solid release oil products. And it is considered that this is a major factor that brings higher releasability and reduction of residue compared to conventional release oils. The reason why the combination of silicon dioxide and the sucrose fatty acid ester improves the releasability and reduction of residue compared to conventional products is not necessarily clear, but it is presumed that the silanol groups present on the surface of silicon dioxide interact with the hydroxyl groups of the sucrose fatty acid ester and adsorb to form secondary particles. In fact, when the product of the present invention was applied to a food mold and the water repellency was evaluated (contact angle measurement), it showed high water repellency (contact angle around 70°), and it was expected from this fact that the product of the present invention would exhibit excellent effects of releasability and reduction of residue.

[0015] The edible oil used in the present invention is not particularly limited as long as it is a liquid edible oil at normal temperature. For example, examples of liquid edible oils at normal temperature include soybean oil, rapeseed oil, sesame oil, corn oil, cottonseed oil, rice bran oil, safflower oil, sunflower oil, olive oil, etc. A blended oil obtained by mixing two or more of the above-mentioned oils may also be used.

[0016] The sucrose fatty acid ester used in the present invention is a nonionic surfactant composed of sucrose with a hydrophilic group and a fatty acid with a lipophilic group ester-bonded thereto, and the fatty acid constituting the same is a fatty acid having 20 to 24 carbon atoms, and this includes both saturated fatty acids and unsaturated fatty acids. Specifically, erucic acid, arachidic acid, nervonic acid, etc. are cited as preferable examples, and erucic acid is particularly more preferable in terms of mold release performance and stable supply. If the number of carbon atoms is less than 20, the mold release performance deteriorates, and if it exceeds 24, the solubility extremely decreases, causing problems in production.

[0017] The sucrose fatty acid ester used in the present invention has a monoester ratio of less than 20%, preferably less than 10%, and more preferably less than 5%. When the monoester ratio is 20% or more, it becomes difficult to exhibit sufficient mold release properties. The monoester ratio represents the ratio of the monoesterified sucrose fatty acid ester in the whole sucrose fatty acid ester.

[0018] Regarding the blending amount of the sucrose fatty acid ester used in the present invention, it is not particularly limited as long as it does not affect the properties of the mold release oil, but preferably it is 0.1 to 20% by mass, more preferably 0.5 to 10% by mass, based on the total mass of the mold release oil. If it is less than 0.1% by mass, the effect of blending is not sufficient, and if it exceeds 20% by mass, it affects the appearance and properties of the mold release oil, which is not preferable.

[0019] Examples of commercially available products of the above sucrose fatty acid ester include Ryoto Sugar Ester ER-290 and ER-190 (trade names, manufactured by Mitsubishi Chemical Foods Co., Ltd.).

[0020] The silicon dioxide used in the present invention can be of any grade as long as it is used in food. For example, there are fine silicon dioxide obtained by a wet method of decomposing sodium silicate with sulfuric acid, and fine silicon dioxide obtained by a vapor phase method of high-temperature hydrolysis of silicon tetrachloride. From the viewpoint of mold release performance, fine silicon dioxide produced by the vapor phase method is preferred. The average particle size of the silicon dioxide is preferably 10 μm or less, more preferably 5 μm or less. When the particle size exceeds 10 μm, the dispersibility in oil and fat is poor. The average particle size is the volume average particle size and can be measured using a particle size distribution measuring device. Furthermore, the content of silicon dioxide of various grades is preferably 99.0% by mass or more.

[0021] Regarding the blending amount of silicon dioxide, it is not particularly limited as long as it does not affect the properties of the mold release oil, but preferably it is 10% by mass or less, more preferably 0.1 to 4% by mass, based on the total mass of the mold release oil. If it is less than 0.1% by mass, the effect of blending is not sufficient, and if it exceeds 10% by mass, the viscosity of the mold release oil increases, causing problems in operation, which is not preferable.

[0022] When lecithin is added to the mold release oil of the present invention, better results can be obtained. Lecithin that can be used in this technology can be of any grade as long as it is used in food products. For example, the origin can be either soybeans, sunflowers, rapeseeds, egg yolks, etc., and crude lecithin, fractionated lecithin, hydrogenated lecithin, enzymatically decomposed lecithin, etc. can be used.

[0023] Regarding the blending amount of lecithin, it is not particularly limited as long as it does not affect the properties of the mold release oil, but preferably it is 0.01 to 30% by mass or less, more preferably 0.01 to 15% by mass, based on the total mass of the mold release oil. If it is less than 0.01% by mass, the effect of blending is not sufficient, and if it exceeds 30% by mass, it affects the appearance and properties of the mold release oil, which is not preferable.

[0024] Furthermore, in addition to the above components, as long as the properties of the formulation are not affected, any substance that can be used for food can be added to the mold release oil of the present invention. Examples include food emulsifiers other than sucrose fatty acid esters such as polyglycerol condensed ricinoleic acid esters and polyglycerol fatty acid esters, waxes, modified starches, water, flavors, and the like. However, the mold release oil of the present invention can also exhibit the excellent effects of the present invention even in a form that does not contain any of the components frequently used in conventional mold release oils, such as polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, food waxes (e.g., candelilla wax, carnauba wax, rice wax, jojoba oil, beeswax, spermaceti wax, wood wax), and starches (e.g., corn starch, waxy corn starch, potato starch, modified starch).

[0025] The mold release oil of the present invention can be used in any form as long as it does not affect the target food. For example, it can be applied to the mold with a brush, sprayed with a sprayer, or applied to the food surface. However, from the perspectives of ease of use and ease of uniform application of an appropriate amount, the form of an aerosol formulation enclosed in an aerosol container together with a propellant is preferred.

[0026] The aerosol formulation of the present invention can take any form as long as it does not affect the target food. For example, the material of the aerosol container can be made of tinplate, aluminum, plastic, or a composite structure thereof. For the propellant, as long as it can be used for food applications, either a liquefied gas agent or a compressed gas agent can be used. Considering the sprayability, adhesion efficiency to the mold, etc., the blending amount of the propellant is 10 to 80% by mass, preferably 25 to 65% by mass, based on the total mass of the mold release oil.

[0027] Regarding the usage amount of the mold release oil of the present invention, it is not particularly limited as long as it does not affect the target food. However, it is desirable to change the usage amount depending on the type of the target food, the size and shape of the food mold. If the usage amount is too small, a sufficient mold release effect may not be obtained. Conversely, if the usage amount is too large, not only the economy is impaired, but also problems such as damage to the appearance of the food and dirt on the food mold may occur.

[0028] Particularly in the case of an aerosol preparation, controlling the usage amount of the mold release oil becomes easy by adjusting its spraying speed. A spraying speed of 0.1 to 0.6 g / second is preferable from the injection port of the aerosol preparation, and a spraying speed of 0.15 to 0.55 g / second is more preferable. If it is less than 0.1 g / second, a sufficient spraying range cannot be obtained, it takes time to spray the food mold, and the workability is impaired. If it exceeds 0.6 g / second, a large amount of mold release oil will be sprayed in a short time, making it difficult to control the optimal usage amount and leading to overuse.

[0029] When actually using the aerosol preparation of the present invention, in order to simply and appropriately apply the mold release oil, direct the injection port thereof toward the food mold, keep it 30 to 40 cm away from the food mold, and spray the mold release oil directly from the injection port toward the food mold so that the amount of the mold release oil is 0.0001 to 0.1 g / cm per unit area of the food mold 2 is exemplified.

[0030] To produce the mold release oil of the present invention, for example, edible oil and fat, silicon dioxide, the sucrose fatty acid ester and, if necessary, other components such as lecithin are appropriately mixed at the above-mentioned blending ratios, heated and dissolved at 40°C to 100°C, stirred, and cooled to room temperature. Further, the mold release agent cooled to room temperature is pressure-sealed in an aerosol container together with a propellant to produce an aerosol preparation.

[0031] The product of the present invention is used as a mold release agent for food. Examples of the food include confectioneries such as breads, cakes, butter cakes, pastries, cookies, biscuits, dorayaki, chiffon cakes, etc., but are not limited thereto.

Examples

[0032] Hereinafter, the present invention will be described in more detail with reference to examples. Note that the present invention is not limited thereto.

[0033] [Preparation Examples 1 and 2: Preparation of Sucrose Fatty Acid Esters SE1 and SE2] Charge 30 g of sucrose and 321 g of dimethyl sulfoxide (DMSO) into a reactor, heat and reflux DMSO under a pressure of 2.67 KPa, then add 20 g of methyl arachidate with a fatty acid chain length of 20, or nervonic acid with a fatty acid chain length of 24 and about 0.31 g of potassium carbonate anhydrous to the reactor, and react for 20 hours while boiling DMSO at about 90 °C under a pressure of 2.67 KPa. After the reaction is completed, add about 0.68 g of a 50% aqueous solution of lactic acid to neutralize the catalyst, add an equal amount of isobutanol and water (containing 1200 ppm of potassium lactate), and perform extraction into the isobutanol phase. This extraction operation was performed 5 times. The extract was fractionated by gel permeation chromatography to obtain 2 g of prepared SE1 derived from arachidic acid and 1.8 g of prepared SE2 derived from nervonic acid as sucrose fatty acid esters. Thus, the fatty acid chain length of the prepared SE1 was 20 carbon atoms and the monoester ratio was 13%, and the fatty acid chain length of the prepared SE2 was 24 carbon atoms and the monoester ratio was 18%.

[0034] [Examples 1 to 5, Comparative Examples 1 to 5: Preparation of Release Oils] The components were mixed according to the formulation shown in Table 1 (the unit of the numerical value is mass %), dissolved and stirred at 70 °C, and then cooled with water. The resulting release oil was filled into sample bottles to prepare release oils (Examples 1 to 5, Comparative Examples 1 to 5). Here, as the silicon dioxide, a product named Aerosil 200 (manufactured by Nippon Aerosil Co., Ltd.) with an average particle size of 0.01 μm produced by the vapor phase method was used. For the lecithin, a product named SLP Paste SF (manufactured by Tsujido Oil Co., Ltd.) was used. Also, as Examples 1 to 5, for the sucrose fatty acid ester, products named Ryoto Sugar Ester ER290 (the constituent fatty acid is erucic acid, the monoester ratio is 2%), ER190 (the constituent fatty acid is erucic acid, the monoester ratio is 0%), and the prepared SE1 (the constituent fatty acid is arachidic acid, the monoester ratio is 13%) and prepared SE2 (the constituent fatty acid is nervonic acid, the monoester ratio is 16%) prepared in Preparation Examples 1 and 2 above were used. Also, as Comparative Examples 1 to 5, for the sucrose fatty acid ester, products named Ryoto Sugar Ester B-370 (the constituent fatty acid is behenic acid, the monoester ratio is 20%), S-370 (the constituent fatty acid is stearic acid, the monoester ratio is 20%), S-570 (the constituent fatty acid is stearic acid, the monoester ratio is 30%), O-170 (the constituent fatty acid is oleic acid, the monoester ratio is 1%), and a product named DK Ester F-10 (the constituent fatty acids are stearic acid and oleic acid, the monoester ratio is less than 1%) manufactured by Daiichi Kogyo Seiyaku Co., Ltd. were used.

[0035] [Evaluation of Release Oil] Using a tin Madeleine mold coated with the release oils of Examples 1 to 5 and Comparative Examples 1 to 5 respectively, butter cakes were baked. At that time, the mold release property (ease of peeling after baking) and residue of each release oil were evaluated according to the following method. In any evaluation, 12 butter cakes were prepared and evaluated for each example and comparative example.

[0036] (Mold Release Property Evaluation Test) The mold release property evaluation was carried out according to the following procedure. 1) Apply 0.3 g of the mold release oils of Examples 1 to 5 and Comparative Examples 1 to 5 to each hole of a tin Madeleine mold. 2) Fill a Madeleine mold with a butter cake batter prepared with the composition of 24% wheat flour, 1% baking powder, 25% whole eggs, 25% sugar, and 25% margarine. 3) Place the Madeleine mold of 2) in an oven at 180°C (top and bottom) and heat for 14 minutes. 4) Turn the baked Madeleine mold over and evaluate the mold release property as follows: 3 points if it falls by its own weight within 10 seconds, 1 point if it falls within 3 up-and-down shakes in the turned-over state, and 0 points if it does not fall even after 3 shakes. For each example and comparative example, calculate the average value for 12 butter cakes, and classify as follows: 3 points = ◎, 2.5 points or more and less than 3 points = ○, 2 points or more and less than 2.5 points = △, less than 2 points = ×. The evaluation results are shown in Table 1.

[0037] (Scrap residue evaluation test) Simultaneously with the mold release property evaluation test, evaluate the scrap residue using the following evaluation method. That is, when the cake falls after gently turning the mold over, evaluate the state of the scrap of the cake batter remaining in the Madeleine mold after it has fallen, and when it does not fall, evaluate the state of the scrap after manually peeling it off, on a scale of 1 to 8 points (1 point: a very large amount of scrap residue, 8 points: a very small amount of scrap residue) based on Figure 1. For each example and comparative example, calculate the average value for 12 butter cakes to evaluate the scrap residue. The higher this average value, the better the reduction of scrap residue. The evaluation results are shown in Table 1.

[0038] [Comprehensive evaluation] Based on both the results of the above-mentioned mold release property evaluation and scrap residue evaluation, a comprehensive evaluation was conducted according to the following criteria. The evaluation results are shown in Table 1. Very good: ◎, Good: 〇, Slightly bad: △, Bad: ×

[0039]

Table 1

[0040] As is clear from Table 1, in Examples 1 to 5 in which the fatty acid constituting the sucrose fatty acid ester is a fatty acid having 20 to 24 carbon atoms and the ester ratio is less than 20%, good mold release performance and scum residue were clearly shown. Particularly in Examples 1 to 3, there was no scum residue on the mold, and the appearance of the baked butter cake was very good, and excellent characteristics were confirmed.

[0041] [Preparation Examples 2 and 3: Preparation of Aerosol Formulations] 250 g of the mold release oil of Example 2 and liquefied petroleum gas were enclosed in a tin aerosol can with an internal volume of 500 mL so that the internal pressure was 5 kg / cm 2 and an actuator with a valve and a nozzle inner diameter of 0.3 mm was attached to prepare the aerosol formulation of Preparation Example 2. Similarly, it was enclosed so that the internal pressure was 8 kg / cm 2 and an actuator with a valve and a nozzle inner diameter of 0.4 mm was attached to prepare the aerosol formulation of Preparation Example 3.

[0042] [Examples 6 and 7, Comparative Examples 6 to 10: Aerosol Formulation Injection Amount, Aerosol Formulation Usability, Mold Release Property, and Scum Residue Evaluation Test] The aerosol formulations of Preparation Examples 2 and 3 were used as Examples 6 and 7, and commercially available aerosol formulations were used as Comparative Examples 6 to 10, namely, in order, commercially available product A (New Runner, manufactured by Kyowa Hakko Foods Co., Ltd., trade name), commercially available product B (Hagare Hito Super, manufactured by Tsukishima Food Industry Co., Ltd., trade name), commercially available product C (Cleancook, manufactured by Miyoshi Oil & Fat Co., Ltd., trade name), commercially available product D (Carlex Spray, manufactured by Pacific Yoko Co., Ltd., trade name), and commercially available product E (ZERO, manufactured by Showa Chemical Co., Ltd., trade name). Each formulation was sprayed onto a stainless steel plate from a distance of 20 cm from the stainless steel plate for 5 seconds, and the weight of each formulation adhering to the stainless steel plate was measured to measure the injection rate of each formulation. Also, based on this injection rate, each formulation was sprayed from a distance of 20 cm from the stainless steel plate so that the coating amount on the tin madeleine mold (area of about 45 cm 2 ) was 0.4 g, and the usability at that time was evaluated according to the following criteria. The evaluation results are shown in Table 2. Easy to inject to achieve 0.4 g: ○, Slightly difficult to inject to achieve 0.4 g: △, Difficult to inject to achieve 0.4 g: ×

[0043] Furthermore, butter cakes were baked in the same manner as in Examples 1 to 5. Regarding the mold release property and residue at that time, evaluation was carried out based on the same criteria as in Examples 1 to 5, and a comprehensive evaluation including usability was determined based on the following criteria. The evaluation results are shown in Table 2. Very good: ◎, Good: 〇, Slightly bad: △, Bad: ×

[0044]

Table 2

[0045] As is clear from Table 2, Examples 6 and 7 showed excellent performance in terms of mold release property and residue. Furthermore, it was confirmed that the aerosol preparation of Example 6 in which the mold release oil of Example 2 was enclosed so that the spraying speed was 0.512 g / second showed excellent performance in terms of usability, mold release property, and residue.

Claims

Claim 1: A mold release oil comprising rapeseed oil, silicon dioxide, and a sucrose fatty acid ester in which the constituent fatty acids have 20 to 24 carbon atoms and the monoester ratio is 16% or less, lecithin, wherein the constituent fatty acids are erucic acid, arachidic acid, or nervonic acid, the blending amount of the silicon dioxide is 0.1 to 4% by mass based on the total mass of the mold release oil, and the blending amount of the sucrose fatty acid ester is 0.5 to 10% by mass based on the total mass of the mold release oil. Claim 2: The mold release oil according to claim 1, which does not contain any of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, waxes, and starches. Claim 3: The mold release oil according to claim 1 or 2, which is used as a mold release agent for confectionery. Claim 4: An aerosol preparation of the mold release oil according to any one of claims 1 to 3, which is enclosed in an aerosol container together with a propellant. Claim 5: The aerosol preparation according to claim 4, wherein the spraying rate is 0.6 g / second or less.

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