JP2006262763A - Thermosetting shellac resin and food containing the thermosetting shellac resin powder - Google Patents
Thermosetting shellac resin and food containing the thermosetting shellac resin powder Download PDFInfo
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- 229920001800 Shellac Polymers 0.000 title claims abstract description 136
- 239000011347 resin Substances 0.000 title claims abstract description 136
- 229920005989 resin Polymers 0.000 title claims abstract description 136
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 title claims abstract description 136
- 229940113147 shellac Drugs 0.000 title claims abstract description 136
- 235000013874 shellac Nutrition 0.000 title claims abstract description 136
- 239000004208 shellac Substances 0.000 title claims abstract description 136
- 239000000843 powder Substances 0.000 title claims abstract description 98
- 229920001187 thermosetting polymer Polymers 0.000 title claims abstract description 81
- 235000013305 food Nutrition 0.000 title claims abstract description 68
- 238000010438 heat treatment Methods 0.000 claims abstract description 35
- 229920002472 Starch Polymers 0.000 claims description 14
- 235000019698 starch Nutrition 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 11
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- 240000005856 Lyophyllum decastes Species 0.000 claims description 6
- 235000013194 Lyophyllum decastes Nutrition 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 235000014103 egg white Nutrition 0.000 claims description 3
- 210000000969 egg white Anatomy 0.000 claims description 3
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 235000013345 egg yolk Nutrition 0.000 claims description 3
- 235000013611 frozen food Nutrition 0.000 claims description 3
- 238000009826 distribution Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 5
- 230000000717 retained effect Effects 0.000 abstract description 2
- 239000002245 particle Substances 0.000 description 17
- 229920000881 Modified starch Polymers 0.000 description 12
- 239000004368 Modified starch Substances 0.000 description 12
- 238000000034 method Methods 0.000 description 12
- 235000019426 modified starch Nutrition 0.000 description 12
- 235000012976 tarts Nutrition 0.000 description 11
- 230000000694 effects Effects 0.000 description 9
- 235000013312 flour Nutrition 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 8
- 238000002156 mixing Methods 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 6
- 235000012813 breadcrumbs Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000002184 metal Substances 0.000 description 4
- 229910052751 metal Inorganic materials 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 244000153158 Ammi visnaga Species 0.000 description 1
- 235000010585 Ammi visnaga Nutrition 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000258937 Hemiptera Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
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- 238000012546 transfer Methods 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
加熱後、サク感を発現し、それを長期間保持したセラック（シェラックとも言う）樹脂含有食品に関する。さらに詳しくは粉砕セラック樹脂に食用粉を混合し、加熱処理により房状に熱硬化させたものを食品の表面に付着させるか、食品内部に混合又はバッターに混入し、加熱により硬化させた樹脂を食品の一部として直接利用する食品に関する。 The present invention relates to a shellac (also referred to as shellac) resin-containing food that expresses a crisp feeling after heating and holds it for a long period of time. More specifically, edible powder is mixed with crushed shellac resin, and heat-cured in a tuft shape is attached to the surface of the food, or mixed in a food or mixed in a batter and cured by heating. It relates to food that is used directly as part of food.
サク感を保持するためには種々の方法が知られており、衣の改善、フライ類の中具の工夫等、多くは中具と衣との水分移行に係るものが多い。セラック樹脂も皮膜を作る性状から、食品中および食品外から水分が移行する個所を被膜で覆う方法で使われてきた（特許文献１、２）。しかしながら、これらの方法で調整された膜は非常に薄膜であり、最終的に調理される事で熱硬化した場合であっても、これ自身がサクサクした食感を有している訳ではなかった。 Various methods are known for maintaining a crisp feeling, and many of them relate to moisture transfer between the middle tool and the garment, such as improvement of clothing and contrivance of the middle tools of the fly. Shellac resin has also been used by a method of covering a portion where moisture is transferred from inside or outside of food with a film because of the property of forming a film (Patent Documents 1 and 2). However, the film prepared by these methods is very thin, and even when it is finally cured and thermally cured, it does not have a crispy texture itself. .
また、従来は、特許文献３のパン粉に関する記述に開示されているように、セラック樹脂は多少の苦味を呈するため可及的少量を用いるほうが良いとされていた。そのために、該特許文献では、先ずパン粉を油脂でコーティングし、表面積をできるだけ少なくした上で、セラック樹脂を再度コーティングする技術が開示されている。本方法は、吸湿防止の観点から、極めて限定された条件下ではそれなりの効果はあるが、パン粉調製が二段法と煩わしく、サク感の発現という観点からは満足のいくものではなかった。また、従来の使用方法では、食品への多量の添加は試みられておらず、積極的にサク感を発現させる技術開示及びセラック樹脂そのものを食品の一部として食す先行文献は見当たらなかった。 Conventionally, as disclosed in the description of bread crumbs in Patent Document 3, it has been said that shellac resin has a slight bitter taste and should be used in as small a quantity as possible. For this purpose, the patent document discloses a technique in which bread crumbs are first coated with fats and oils to reduce the surface area as much as possible, and then the shellac resin is coated again. Although this method has a certain effect under extremely limited conditions from the viewpoint of preventing moisture absorption, the preparation of bread crumbs is troublesome as a two-step method, and it is not satisfactory from the viewpoint of expression of crispness. In addition, in conventional methods of use, no attempt has been made to add a large amount to foods, and there has been no disclosure of technology that positively expresses a crisp feeling and prior literature that eats shellac resin itself as a part of food.
本発明は、皮膜効果の高いセラック樹脂を、パン粉等へのコーティングによる使用では無く、特定のメッシュサイズに粉砕した後、これ自体が適度なサク感を発現するように熱硬化させ、これをパーツとしてサク感を感じさせたい所に直接塗布または散布、または食品内部に混合する事で、サク感が擬似的に長期間保持できるセラック樹脂含有食品の提供にある。 In the present invention, shellac resin having a high film effect is not used by coating on bread crumbs, etc., but after being pulverized to a specific mesh size, it is thermally cured so as to express an appropriate crispness itself. The present invention is to provide a shellac resin-containing food that can be squeezed for a long period of time by being directly applied or sprayed to a place where a crisp feeling is desired, or mixed in the food.
本発明者らは、上記課題の解決のため鋭意研究した結果、セラック樹脂を特定の粒度に粉砕し、該粉砕セラック樹脂と食用粉を、食用粉の割合が０〜５５重量％となるように混合し、加熱処理、その中でも特に１００℃〜２００℃で１〜６０分間の加熱処理で、房状になったものを再度一定の粒度に粉砕し、該熱硬化樹脂を食品に塗布、付着、食品内部に混合し加熱調理するか、バッターに混入して使用すると、加熱調理後はサク感が発現し、それが長期間にわたり保持し得る食品の製造が可能なことを見出し、本発明を完成した。即ち本発明の第１はセラック樹脂を３．５メッシュパス〜２００メッシュオン（５．６ｍｍ未満〜７５μｍ以上）に粉砕し、該粉砕セラック樹脂と食用粉を、食用粉の割合が０〜５５重量％となるように混合し、加熱処理を行うことを特徴とする、房状に硬化させた熱硬化セラック樹脂であり、第２はセラック樹脂を３．５メッシュパス〜２００メッシュオン（５．６ｍｍ未満〜７５μｍ以上）に粉砕し、該粉砕セラック樹脂と食用粉を、食用粉の割合が０〜５５重量％となるように混合し、１００℃〜２００℃で１〜６０分間、加熱処理を行うことを特徴とする、房状に硬化させた熱硬化セラック樹脂であり、第３の発明は、食用粉が、穀物粉、澱粉、植物性蛋白粉、粉乳、卵白粉、卵黄粉、全卵粉から選ばれる１種または２種以上である第１発明記載の熱硬化セラック樹脂であり、第４の発明は、第１ないし第３発明の熱硬化セラック樹脂を、４．０メッシュパス〜６０メッシュオン（４．７５ｍｍ未満〜２５０μｍ以上）に粉砕した熱硬化セラック樹脂粉末であり、第５の発明は、第４発明記載の熱硬化セラック樹脂粉末を、食品の表面に直接塗布または散布、または食品内部に混合する事を特徴とする熱硬化セラック樹脂粉末含有食品であり、第６の発明は、第５発明の食品が、衣付き油調食品、菓子類、パン類から選ばれる１種であることを特徴とする熱硬化セラック樹脂粉末含有食品であり、第７の発明は、第４発明記載の熱硬化セラック樹脂粉末を、バッター粉に混入し、揚げ物具の表面に付着させ、必要があればさらに衣付け後、油ちょうすることを特徴とする熱硬化セラック樹脂粉末含有食品であり、更に、第７発明記載の食品が、唐揚げ、竜田揚げ、フライドチキン、コロッケから選ばれる１種であることを特徴とする熱硬化セラック樹脂粉末含有食品（第８発明）であり、また、第５〜８発明記載の熱硬化セラック樹脂粉末含有食品が、チルド流通食品または冷凍食品であることを特徴とする熱硬化セラック樹脂粉末含有食品（第９発明）であり、また第５〜９発明記載の熱硬化セラック樹脂粉末含有食品の製造方法（第１０発明）に関わるものである。 As a result of diligent research to solve the above problems, the present inventors crushed shellac resin to a specific particle size, and the crushed shellac resin and edible powder were adjusted so that the ratio of edible powder was 0 to 55% by weight. Mix, heat-treat, and in particular heat-treat at 100 ° C. to 200 ° C. for 1 to 60 minutes, grind the tuft again to a certain particle size, and apply and adhere the thermosetting resin to food, It is found that when mixed and cooked in food, or mixed in a batter, a crispy sensation appears after cooking and it is possible to produce food that can be held for a long period of time. did. That is, according to the first aspect of the present invention, shellac resin is pulverized to 3.5 mesh pass to 200 mesh on (less than 5.6 mm to 75 μm or more), and the ratio of edible powder between the pulverized shellac resin and edible powder is 0 to 55 weight. % Is a thermosetting shellac resin cured in a tuft shape, and the second is a shellac resin that is 3.5 mesh pass to 200 mesh on (5.6 mm). Less than 75 μm or more), the crushed shellac resin and the edible powder are mixed so that the ratio of the edible powder is 0 to 55% by weight, and heat treatment is performed at 100 to 200 ° C. for 1 to 60 minutes. A thermosetting shellac resin cured in a tuft shape, wherein the edible powder is cereal powder, starch, vegetable protein powder, milk powder, egg white powder, egg yolk powder, whole egg powder 1 type or 2 types or more selected from 1 is a thermosetting shellac resin according to the invention, and the fourth invention is that the thermosetting shellac resin of the first to third inventions is pulverized to 4.0 mesh pass to 60 mesh on (less than 4.75 mm to 250 μm or more). A thermosetting shellac resin powder characterized in that the thermosetting shellac resin powder described in the fourth invention is directly applied to or spread on the surface of food or mixed in the food. A food containing a resin powder, and the sixth invention is a food containing a thermosetting shellac resin powder, characterized in that the food of the fifth invention is one selected from oiled foods with clothes, confectionery, and breads The seventh invention is characterized in that the thermosetting shellac resin powder described in the fourth invention is mixed with batter powder and adhered to the surface of the deep-fried food tool, and if necessary, is further oiled after application. Thermosetting A food containing shellac resin powder, and the food according to the seventh invention is one selected from fried chicken, fried Tatsuta, fried chicken, croquette Invention), and the thermosetting shellac resin powder-containing food according to the fifth to eighth inventions is a food containing thermosetting shellac resin powder (the ninth invention), which is a chilled food or a frozen food. In addition, the present invention relates to a method for producing a food containing a thermosetting shellac resin powder described in the fifth to ninth inventions (tenth invention).
本発明によれば、簡単な加工方法によりサク感を有する食品の製造が可能となる。 According to the present invention, it is possible to produce a food product having a crisp feeling by a simple processing method.
以下、本発明では、セラック樹脂を粉砕したものを粉砕セラック樹脂、粉砕セラック樹脂に食用粉を一定の割合で混合し、加熱処理により房状に熱硬化させたものを熱硬化セラック樹脂、熱硬化セラック樹脂を更に粉砕したものを熱硬化セラック樹脂粉末、熱硬化セラック樹脂粉末を含有するする食品を熱硬化セラック樹脂粉末含有食品と定義する。 Hereinafter, in the present invention, crushed shellac resin is pulverized shellac resin, edible powder is mixed with pulverized shellac resin at a certain ratio, and heat-cured shell-like heat-cured shellac resin, thermosetting A product obtained by further pulverizing a shellac resin is defined as a thermosetting shellac resin powder, and a food containing the thermosetting shellac resin powder is defined as a food containing a thermosetting shellac resin powder.
本発明でいう房状とは、熱処理により粉砕セラック樹脂が空間を残したまま複数個、相互に結合している状態の熱硬化セラック樹脂（図１）であり、板状とは粉砕セラック樹脂の形状を保たない状態で加熱後板状（図２）になったものであり、粒状とは粉砕セラック樹脂の形状を保った状態で、加熱後その樹脂同士が全く付着していない状態（図３）である。本発明は、図１に示す房状に熱硬化したセラック樹脂に関する。 In the present invention, the tuft shape is a thermosetting shellac resin (FIG. 1) in which a plurality of crushed shellac resins are bonded to each other while leaving a space by heat treatment, and the plate shape is a crushed shellac resin. It is in a plate shape after heating without maintaining its shape (FIG. 2), and granular is a state in which the shape of the crushed shellac resin is maintained and the resins are not attached to each other after heating (see FIG. 2). 3). The present invention relates to a shellac resin thermoset into a tuft shape shown in FIG.
本発明に用いるセラック樹脂とは、ラックカイガラムシから得られる粒状又は燐片状の天然の熱硬化樹脂を指し、含ロウ品、脱ロウ品共に使用できる。セラック樹脂を粉砕する条件には特別の制限はなく、工業的に通常使用されている機器、例えばパルペライザー、ディスパーミル等が利用できる。粉砕したセラック樹脂は篩分されるが、篩分の方法も特に限定されるものではない。篩分けした樹脂の粒径は、３．５メッシュパス〜２００メッシュオン（５．６ｍｍ未満〜７５μｍ以上）までの物が使用できる。粒度がこれ以上では、粒状、これ以下では板状となり、粉砕セラック樹脂をそのまま、または食用粉と混合し加熱した時に、房状にならず、本発明を実施できない。加熱処理により房状に熱硬化するのは、上記の範囲の粒度を有する粉砕セラック樹脂が、恐らく樹脂間に適当な空隙があり、加熱により発生する水蒸気を逃すのに好適のためと思われる。 The shellac resin used in the present invention refers to a natural thermosetting resin in the form of granules or flakes obtained from a scale insect, and can be used for both wax-containing products and dewaxed products. There are no particular restrictions on the conditions for pulverizing the shellac resin, and industrially commonly used equipment such as a pulverizer and a disper mill can be used. Although the crushed shellac resin is sieved, the method of sieving is not particularly limited. As the particle size of the sieved resin, those having a particle size of 3.5 mesh pass to 200 mesh on (less than 5.6 mm to 75 μm or more) can be used. If the particle size is more than this, it becomes granular, and if it is less than this, it becomes plate-like. When the ground shellac resin is heated as it is or mixed with edible powder, it does not become tufted and the present invention cannot be carried out. The reason for thermosetting into a tuft shape by heat treatment seems to be because the crushed shellac resin having a particle size in the above-mentioned range probably has an appropriate gap between the resins and is suitable for releasing water vapor generated by heating.
本明細書の以下の記載においては、粒度の規定として実用的な「メッシュ」を用いるが、「メッシュ」とは、１インチ（２．５４ｃｍ）の間に目の数が幾つあるかを示す数字で、針金の太さと目の間隔はＪＩＳ規格に規定されているものに従うものである。「メッシュパス」とはその数値のメッシュを通過するものであり、「メッシュオン」とはその数値のメッシュを通過しない物である。ちなみに、請求項１記載の粒度５．６ｍｍ未満〜７５μｍ以上は３．５メッシュパス〜２００メッシュオンに相当する。 In the following description of the present specification, a practical “mesh” is used as the definition of the particle size. The “mesh” is a number indicating the number of eyes in one inch (2.54 cm). Therefore, the thickness of the wire and the distance between the eyes conform to those defined in the JIS standard. A “mesh path” is one that passes through the mesh of that numerical value, and “mesh on” is one that does not pass through the mesh of that numerical value. Incidentally, the particle size of less than 5.6 mm to 75 μm or more according to claim 1 corresponds to 3.5 mesh pass to 200 mesh on.
本発明で用いられる食用粉は、粉砕セラック樹脂を加熱する際、房状の熱硬化物をより広い処理条件で安定して製造するための助剤であり、２００℃で６０分の加熱で溶融、変形しない粉体であれば利用できる。すなわち、穀物粉、澱粉、植物性蛋白粉、粉乳、卵白粉、卵黄粉、全卵粉等が利用でき、穀物粉であれば小麦粉、コーン粉、大豆粉、米粉、そば粉、ひえ粉、あわ粉等が例示できる。澱粉類では、一般的な食用澱粉が挙げられ、馬鈴薯、タピオカ、小麦、化工澱粉が例示できる。ここで言う化工澱粉はアセチル化、エーテル化、リン酸架橋、湿熱処理を施した澱粉である。これら食用粉から１種または２種以上を適宜使用できる。 The edible powder used in the present invention is an auxiliary agent for stably producing a tufted thermoset under a wider processing condition when heating the crushed shellac resin, and is melted by heating at 200 ° C. for 60 minutes. Any powder that does not deform can be used. That is, cereal flour, starch, vegetable protein powder, milk powder, egg white powder, egg yolk powder, whole egg powder, etc. can be used. For cereal powder, wheat flour, corn flour, soybean flour, rice flour, buckwheat flour, fly powder, An example is powder. Examples of starches include general edible starches, such as potato, tapioca, wheat, and modified starch. The modified starch mentioned here is a starch that has been subjected to acetylation, etherification, phosphoric acid crosslinking, and wet heat treatment. One or more of these edible powders can be used as appropriate.
本発明では、セラック樹脂を３．５メッシュパス〜２００メッシュオンに粉砕し、該粉砕セラック樹脂に対し、食用粉を０〜５５重量％の割合で混合し、加熱処理、特に好ましくは、１００℃〜２００℃で１〜６０分間、加熱処理を行うことが特徴であるが、これは、従来のセラック樹脂単独の熱硬化では、板状または粒状になってしまう現象を、上記条件で加熱することにより防ぎ、房状にし易くするためである。食用粉は無添加でも房状の熱硬化物を得ることは可能であるが、実施例に示すように、製造可能な条件がやや狭くなる。食用粉を添加することにより、房状の熱硬化物をより広い範囲で、安定して製造することができる。本発明では、上述の条件により製造された房状の熱硬化セラック樹脂を対象としている。また、房状にする事により、板状・粒状に比べ、食感のバリエーションを広げる事ができ、添加対象の食品に合う食感の形成が可能となる。房状の熱硬化セラック樹脂を作製する為の、粉砕セラック樹脂と食用粉の混合割合は上述の通り、混合物中食用粉が０〜５５重量％であり、好ましくは０〜３５重量％であるが、安定して房状の熱硬化セラック樹脂を得るには、通常、１０メッシュパス〜３０メッシュオンの粉砕セラック樹脂に対し、澱粉を８〜２６重量％の範囲で行うのが良い。５６重量％以上の添加では粒状となり効果が発揮できない。粉砕セラック樹脂に食用粉を混合する方法は特に限定されるものでは無い。 In the present invention, shellac resin is pulverized to 3.5 mesh pass to 200 mesh on, and edible powder is mixed at a ratio of 0 to 55% by weight to the pulverized shellac resin, and heat treatment, particularly preferably 100 ° C. It is characterized by heat treatment at ~ 200 ° C for 1 to 60 minutes. This is because the conventional shellac resin alone is heated under the above conditions to become a plate or granular phenomenon. This is to prevent it and make it easier to form a tuft. Even if edible powder is not added, it is possible to obtain a tufted thermoset, but as shown in the examples, the conditions under which it can be produced are somewhat narrow. By adding edible powder, a tufted thermoset can be stably produced in a wider range. In the present invention, a tufted thermosetting shellac resin manufactured under the above-described conditions is targeted. Moreover, by making it into a tuft, it is possible to widen the variation in texture as compared to plate-like or granular, and it is possible to form a texture suitable for the food to be added. As described above, the mixing ratio of the crushed shellac resin and the edible powder for producing the tufted thermosetting shellac resin is 0 to 55% by weight, preferably 0 to 35% by weight, of the edible powder in the mixture. In order to stably obtain a tufted thermosetting shellac resin, it is usually preferable to carry out starch in a range of 8 to 26% by weight with respect to a crushed shellac resin of 10 mesh pass to 30 mesh on. If added in an amount of 56% by weight or more, it becomes granular and the effect cannot be exhibited. The method for mixing the edible powder with the crushed shellac resin is not particularly limited.
粉砕セラック樹脂または粉砕セラック樹脂に食用粉と混合したものを加熱する方法は特に限定されるものではなく、乾熱式加熱機であればいずれも使用でき、例えばオーブンにより加熱する事で、熱硬化セラック樹脂を得ることが出来る。食用粉を添加して加熱した場合は、加熱後、食用粉を篩、エアー吹き付け等により取り除く。房状の中に取り込まれた食用粉は粉砕後必要があれば取り除くが、通常は、熱硬化セラック樹脂粉末を用いる食品に使用可能な食用粉を用いれば、特に取り除く必要はない。 The method for heating the crushed shellac resin or the crushed shellac resin mixed with the edible powder is not particularly limited, and any dry-heated heater can be used. For example, by heating in an oven, thermosetting A shellac resin can be obtained. When edible powder is added and heated, the edible powder is removed by sieving or air blowing after heating. The edible powder taken into the tuft is removed if necessary after pulverization, but usually it is not particularly necessary to remove the edible powder that can be used for foods using thermosetting shellac resin powder.
混合物を極薄い状態で熱硬化したものは、そのままの状態でも食品への利用は可能だが、通常は５ｍｍ〜５ｃｍの厚さで加熱処理し、熱硬化後、再粉砕して、熱硬化セラック樹脂粉末として使用するのが便利である。本熱硬化樹脂は、食品への利用はもとより、型に入れて熱硬化することにより、食品機材、例えば皿、コップ、楊枝などにも利用することが出来る。熱硬化セラック樹脂の粉砕方法はセラック樹脂そのものの粉砕同様、特に限定されるものではない。熱硬化セラック樹脂粉末は、４．０メッシュパス〜６０メッシュオン（４．７５ｍｍ未満〜２５０μｍ以上）のものを指し、好ましくは１０メッシュパス〜３０メッシュオンのものである。６０メッシュパス以下の粒度では食感として感じられず、４．０メッシュオン以上の粒度では硬く不自然な食感となり、使用し難い。 The heat-cured mixture in a very thin state can be used in foods as it is, but it is usually heat-treated at a thickness of 5 mm to 5 cm, heat-cured, re-pulverized, and heat-cured shellac resin. Convenient to use as powder. The thermosetting resin can be used not only for foods but also for food equipment such as dishes, cups, toothpicks, etc., by placing in a mold and thermosetting. The method for pulverizing the thermosetting shellac resin is not particularly limited, as is the case with the pulverization of the shellac resin itself. The thermosetting shellac resin powder is 4.0 mesh pass to 60 mesh on (less than 4.75 mm to 250 μm or more), preferably 10 mesh pass to 30 mesh on. When the particle size is 60 mesh pass or less, the texture is not felt, and when the particle size is 4.0 mesh on or more, the texture becomes hard and unnatural and is difficult to use.
熱硬化セラック樹脂粉末の食品への添加方法は、これを直接食品に添加しても良いし、添加後更に加熱処理しても構わない。例えば、衣付き油調食品、（唐揚げ、コロッケなど）、菓子類（パイ、タルト、クッキー、ビスケット、クラッカーなど）、パン類等に有効である。食品全面に散布または塗布したり、食品全体に練りこんでも良い。添加量は食品により異なるが、通常、加熱処理後の食品重量あたり１〜１０重量％で充分効果を発揮する。食品への最適粒度及び最適添加量は、本明細書の記載を参考にすれば、当業者であれば簡単な予備実験で容易に選定することができる。 As a method for adding the thermosetting shellac resin powder to the food, it may be added directly to the food or may be further heat-treated after the addition. For example, it is effective for oiled foods with clothes, (fried food, croquettes, etc.), confectionery (pies, tarts, cookies, biscuits, crackers, etc.), breads and the like. It may be sprayed or applied to the entire surface of the food, or kneaded into the entire food. Although the amount added varies depending on the food, it is usually sufficiently effective at 1 to 10% by weight per weight of the food after the heat treatment. The optimum particle size and the optimum addition amount to the food can be easily selected by a person skilled in the art by a simple preliminary experiment with reference to the description of the present specification.
熱硬化セラック樹脂粉末は、また、バッターに混入し、揚げ物の具の表面に付着させ、必要があれば更に衣付け後油ちょうすることにより、揚げ物のサク感を強調、保持することが可能である。バッター液には何ら制限はなく通常使用されるものが利用できる。バッター液への熱硬化セラック樹脂粉末の添加量は食品により一定ではないが、通常５〜５０重量％で目的が達せられる。これらの食品としては唐揚げ、竜田揚げ、フライドチキン、コロッケ等が例示される。 The thermosetting shellac resin powder can also be mixed with batter, adhered to the surface of the deep-fried food, and if necessary, further oiled after application to emphasize and maintain the crispness of the deep-fried food. is there. There is no limitation on the batter liquid, and those usually used can be used. The amount of the thermosetting shellac resin powder added to the batter liquid is not constant depending on the food, but the purpose is usually achieved at 5 to 50% by weight. Examples of these foods are fried chicken, fried Tatsuta, fried chicken, croquettes and the like.
加熱処理された食品はそのまま、あるいはチルド流通におかれたり、通常の方法により冷凍処理され、冷凍食品として流通できる。以上説明したように、熱硬化セラック樹脂および熱硬化セラック樹脂粉末含有食品は、従来にない新しい食品であるが、上述の操作により簡単に製造可能である。 以下、実施例で更に説明する。 The heat-treated food can be used as it is or in a chilled distribution, or can be frozen by a normal method and distributed as a frozen food. As described above, the thermosetting shellac resin and the food containing the thermosetting shellac resin powder are new foods that have not existed before, but can be easily manufactured by the above-described operation. In the following, further description will be given in Examples.
熱硬化セラック樹脂および熱硬化セラック樹脂粉末の調整
（セラック樹脂粉砕条件）：セラック（日本シェラック社製セラック樹脂、商品名精製白ラック）をＳＩＢＡＴＡ社製粉砕機、ＳＣＭ-４０Ａで粉砕し、篩を用いて２００メッシュパス、６０メッシュパス〜２００メッシュオン、３０メッシュパス〜６０メッシュオン、１４メッシュパス〜３０メッシュオン、１０メッシュパス〜１４メッシュオン、５．５メッシュパス〜１０メッシュオン、３．５メッシュパス〜５．５メッシュオン、３．５メッシュオン、の８区分の粉砕セラック樹脂を得た。
Preparation of thermosetting shellac resin and thermosetting shellac resin powder (conditioning for shellac resin): shellac (shellac resin manufactured by Shellac Japan, trade name refined white rack) was ground using a sifter made by SIBATA, SCM-40A, and a sieve was used. 200 mesh pass, 60 mesh pass to 200 mesh on, 30 mesh pass to 60 mesh on, 14 mesh pass to 30 mesh on, 10 mesh pass to 14 mesh on, 5.5 mesh pass to 10 mesh on, 3.5 Eight divisions of crushed shellac resin, mesh pass to 5.5 mesh on, 3.5 mesh on, were obtained.
粉砕セラック樹脂のみによる房状熱硬化セラック樹脂の作製
上記、メッシュサイズの粉砕セラック樹脂を１０ｇ、金属容器に入れ、８０〜２２０℃で、１０分間加熱をおこない、どの区分が「房状」「板状」「粒状」となるか確認を行い、結果を表１に示した。
Production of tufted thermosetting shellac resin using only crushed shellac resin 10 g of the above crushed shellac resin having a mesh size is placed in a metal container and heated at 80 to 220 ° C. for 10 minutes. The results are shown in Table 1.
表１の結果から房状の熱硬化セラック樹脂を得る為の作製条件は、粒度は３．５メッシュパス〜２００メッシュオン、加熱温度は１００〜２００℃の範囲にある事が分かる。 From the results of Table 1, it can be seen that the production conditions for obtaining the tufted thermosetting shellac resin are such that the particle size is in the range of 3.5 mesh pass to 200 mesh on, and the heating temperature is in the range of 100 to 200 ° C.
食用粉との混合による房状熱硬化セラック樹脂の作製
（食用粉とセラックの混合比率）：上述と同じ粒度区分の粉砕セラック樹脂に対し、化工澱粉（日本食品化工社製、湿熱処理化工澱粉、商品名ロードスター）を、それぞれ０〜６５．８重量％になるように添加混合し、これを各１０ｇ、金属容器に入れ、１５０℃のオーブンにて１０分間加熱をおこない、どの配合割合で「房状」「板状」「粒状」となるか確認を行い、結果を表２に示した。
Production of tufted thermosetting shellac resin by mixing with edible powder (mixing ratio of edible powder and shellac): For crushed shellac resin of the same particle size classification as above, modified starch (manufactured by Nippon Shokuhin Kako Co., Ltd., wet heat-treated starch, (Product name: Roadster) was added and mixed so that each amount would be 0 to 65.8% by weight, and 10 g of each was placed in a metal container and heated in an oven at 150 ° C. for 10 minutes. The results are shown in Table 2. The results are shown in Table 2.
表２の結果から房状の熱硬化セラック樹脂を得る為には、粒度は３．５メッシュパス〜２００メッシュオン、化工澱粉の配合割合は、０〜５５．２重量％の範囲にある事が分かる。また、化工澱粉の添加により、無添加時よりも幅広い粒度範囲で房状になることが分かる。 In order to obtain a tufted thermoset shellac resin from the results in Table 2, the particle size is 3.5 mesh pass to 200 mesh on, and the compounding ratio of the modified starch is in the range of 0 to 55.2% by weight. I understand. It can also be seen that the addition of the modified starch results in a tuft shape in a wider particle size range than when no added starch is added.
（加熱温度条件の設定）：上記の検討で効果を示した、化工澱粉の配合割合が２６．１重量％、３．５メッシュパス〜２００メッシュオンの条件について加熱温度条件の検討を試験量１０ｇ加熱時間１０分で行い、どの加熱温度条件により「房状」「板状」「粒状」となるか確認を行い、結果を表３に示した。 (Setting of heating temperature condition): Examination of the heating temperature condition for the condition where the compounding ratio of the modified starch is 26.1 wt%, 3.5 mesh pass to 200 mesh on, which showed the effect in the above examination, has a test amount of 10 g. The heating time was 10 minutes, and it was confirmed by which heating temperature conditions the “tuft-like”, “plate-like”, and “granular” were formed, and the results are shown in Table 3.
表３の結果から房状の熱硬化樹脂を得る為の加熱条件は、１００〜２００℃の範囲にある事が分かる。 From the results in Table 3, it can be seen that the heating conditions for obtaining the tufted thermosetting resin are in the range of 100 to 200 ° C.
（加熱時間の設定）：上記の検討で効果を示した、１００〜２００℃の加熱温度において、化工澱粉の配合割合が２６．１重量％、粒度は３．５メッシュパス〜２００メッシュオンの条件で、加熱温度条件の検討を試験量１０ｇ、加熱温度１００℃と２００℃で検討を行い、どの加熱時間により「房状」「板状」「粒状」となるか確認を行い、結果をそれぞれ表４、表５に示した。 (Setting of heating time): At the heating temperature of 100 to 200 ° C., which showed the effect in the above examination, the compounding ratio of the modified starch is 26.1% by weight, and the particle size is 3.5 mesh pass to 200 mesh on. Then, the heating temperature conditions were examined at a test amount of 10 g, the heating temperatures of 100 ° C. and 200 ° C., and the heating time was confirmed to be “tuft-like”, “plate-like”, “granular”, and the results are shown respectively. 4 and shown in Table 5.
表４・５の結果から、１００〜２００℃の加熱条件で房状の熱硬化樹脂を得る為には、１〜６０分の範囲にある事が分かる。
From the results of Tables 4 and 5, it can be seen that in order to obtain a tufted thermosetting resin under a heating condition of 100 to 200 ° C., it is in the range of 1 to 60 minutes.
竜田揚げ：
(竜田揚げの調製) 常法に従い、調味付けを行った鶏もも肉２０ｇに対しバッター液（小麦粉水溶液）２ｇを絡ませ、これに０〜５ｇの房状に加工した熱硬化セラック樹脂粉末を添加した。その後、５ｇの澱粉を付着させ１８０℃の菜種油で２分３０秒油調を行った。
Fried Tatsuta:
(Preparation of fried Tatsuta) According to a conventional method, 2 g of batter liquid (wheat flour aqueous solution) was entangled with 20 g of seasoned chicken thigh, and 0-5 g of thermosetting shellac resin powder processed into a bunch shape was added thereto. Thereafter, 5 g of starch was adhered, and the oil was adjusted with rapeseed oil at 180 ° C. for 2 minutes and 30 seconds.
（房状の熱硬化セラック樹脂粉末の加工条件）セラックを実施例１と同様の方法で粉砕し、６０メッシュパス〜２００メッシュオン、３０メッシュパス〜６０メッシュオン、１４メッシュパス〜３０メッシュオン、１０メッシュパス〜１４メッシュオン、５．５メッシュパス〜１０メッシュオン、３．５メッシュパス〜５．５メッシュオン、の６区分の粉砕品を得た。これらのメッシュサイズにある粉砕セラック樹脂を、配合割合８．４〜５５．２重量％になるように化工澱粉と混合し、混合したもの１０ｇを金属容器に入れ、１５０℃のオーブンにて１０分間加熱を行った。その後、５．５メッシュパス〜１０メッシュオンに再粉砕し、房状の熱硬化セラック樹脂粉末を得た。上記竜田揚げの調製条件で、各区分を竜田揚げ１個あたり１．０ｇをバッター液２．０ｇと混ぜ合わせ調整したところ、粉砕セラック樹脂のメッシュサイズが１４メッシュパス〜３０メッシュオンの区分が最も好ましいサク食感を呈したので、竜田揚げ用には１４メッシュパス〜３０メッシュオンの粉砕セラック樹脂を利用して化工澱粉１７．１重量％を混合し、１５０℃１０分の加熱後、表面に付着している澱粉をエアーガンで吹き飛ばし、５．５メッシュパス〜１０メッシュオンの房状の熱硬化セラック樹脂粉末を調製し、添加量の検討を行った。尚、房状の熱硬化セラック樹脂間に取り込まれる澱粉量は実質的には１重量％以下なので、以下の実験では無視した。 (Processing conditions for tufted thermosetting shellac resin powder) Shellac was pulverized in the same manner as in Example 1, and 60 mesh pass to 200 mesh on, 30 mesh pass to 60 mesh on, 14 mesh pass to 30 mesh on, Six pulverized products of 10 mesh pass to 14 mesh on, 5.5 mesh pass to 10 mesh on, and 3.5 mesh pass to 5.5 mesh on were obtained. The crushed shellac resin in these mesh sizes is mixed with the modified starch so that the blending ratio is 8.4 to 55.2% by weight, and 10 g of the mixture is put in a metal container and placed in a 150 ° C. oven for 10 minutes. Heating was performed. Thereafter, the powder was reground to 5.5 mesh pass to 10 mesh on to obtain a tufted thermosetting shellac resin powder. Under the above-mentioned Tatsuta deep-fried preparation conditions, each section was adjusted by mixing 1.0 g of Tatsuta Fried with 2.0 g of batter liquid, and the mesh size of the crushed shellac resin was 14 mesh passes to 30 mesh on most. Because it had a favorable crispy texture, 17.1% by weight of modified starch was mixed using ground shellac resin of 14 mesh pass to 30 mesh on for fried Tatsuta, and after heating at 150 ° C. for 10 minutes, The adhering starch was blown off with an air gun to prepare a tufted thermosetting shellac resin powder of 5.5 mesh pass to 10 mesh on, and the addition amount was examined. Note that the amount of starch incorporated between the tufted thermosetting shellac resins was substantially 1% by weight or less and was ignored in the following experiments.
（房状の熱硬化セラック樹脂粉末の最適添加量）５．５メッシュパス〜１０メッシュオンの房状の熱硬化セラック樹脂粉末を用いて竜田揚げ１個あたりの添加量を見た所、表６に示すように１．０〜２．０ｇまでの添加区が好ましい食感および外観を有する効果を示した。３．０ｇ以上の添加では衣が硬くなり、好ましいサク感を得る事はできまかった。尚、評価は食品評価に精通した５名のパネルで、先ず各自が各評価項目に対し、対照とした無添加区を３点「好ましい」とし、「大変好ましい」場合を５点、「好ましくない」場合を１点とした５点評価で評価後、フリーディスカッションにより最終評点を整数で表した。 (Optimum addition amount of tufted thermosetting shellac resin powder) Table 6 shows the amount added per fried Tatsuta using tufted thermosetting shellac resin powder of 5.5 mesh pass to 10 mesh on. As shown in Fig. 4, the addition of 1.0 to 2.0 g showed the effect of having a preferable texture and appearance. Addition of 3.0 g or more resulted in a harder garment, and a favorable crispy feeling could not be obtained. In addition, the evaluation is a panel of five people who are familiar with food evaluation. First, for each evaluation item, the additive-free section as a control was given 3 points “preferred”, “very preferable” 5 points, “not preferable” After the evaluation with a five-point evaluation with the case being one point, the final score was expressed as an integer by free discussion.
（竜田揚げの保存性）上記の検討で効果を示した１．０ｇ添加区について、０℃、−１０℃、−２０℃における保存性を比較した。評価基準は表６と同様であり、保存品５個を電子レンジ６００Ｗで１分３０秒間解凍後、評価した。結果を表７に示したように、セラック樹脂添加品(本発明品)では、無添加に比べ、著しく保存性が向上し、サク感を保持していた。 (Preservation of fried Tatsuta) About the 1.0-g addition group which showed the effect in said examination, the preservability in 0 degreeC, -10 degreeC, and -20 degreeC was compared. The evaluation criteria are the same as in Table 6. Five stocks were evaluated after thawing for 1 minute 30 seconds in a microwave oven 600W. As shown in Table 7, the shellac resin-added product (the product of the present invention) was remarkably improved in storage stability and maintained a crisp feeling compared to the additive-free product.
タルト：
(タルトの調製) 常法に従い、薄力粉、強力粉、バター、卵、牛乳を適宜混合し、（湿重量５０ｇ）のタルト生地を作製した。これに０〜１０ｇの房状に加工した熱硬化セラック樹脂粉末を混合した。その後、この生地を５ｍｍに伸ばし、鉄製のタルト台に入れ、１８０℃のオーブンで２０分焼成を行った。焼成後のタルト生地にクリーム５０ｇを乗せ、完成品とした。
tart:
(Preparation of tart) According to a conventional method, soft flour, strong flour, butter, egg, and milk were mixed as appropriate to prepare a tart dough (wet weight 50 g). This was mixed with 0-10 g of thermoset shellac resin powder processed into tufts. Thereafter, the dough was stretched to 5 mm, placed on an iron tart table, and baked in an oven at 180 ° C. for 20 minutes. 50g of cream was placed on the baked tart dough to obtain a finished product.
（房状の熱硬化セラック樹脂粉末の加工条件）セラックを実施例１と同様の方法で粉砕し、６０メッシュパス〜２００メッシュオン、３０メッシュパス〜６０メッシュオン、１４メッシュパス〜３０メッシュオン、１０メッシュパス〜１４メッシュオン、５．５メッシュパス〜１０メッシュオン、３．５メッシュパス〜５．５メッシュオンの粉砕品を得た。これらのメッシュサイズにある粉砕セラック樹脂に、配合割合が８．４〜５５．２重量％になるように化工澱粉と混合し、１０ｇを金属容器に入れ、１５０℃のオーブンにて１０分間加熱を行った。その後、表面の化工澱粉をエアーガンで吹き飛ばし、５．５メッシュパス〜１０メッシュオンに再粉砕し、房状の熱硬化セラック樹脂粉末を得た。上記、タルトの調製条件で、各区分ともにタルト生地５０ｇあたり５．０ｇを混ぜ合わせ調整したところ、未加熱の粉砕セラック樹脂の粒度が１０メッシュパス〜１４メッシュオンの区分が最も好ましいサク食感を呈したので、タルト用には１０メッシュパス〜１４メッシュオンの粉砕セラック樹脂を利用して化工澱粉を１７．１重量％混合し、１５０℃１０分の加熱後、表面の澱粉をエアーガンで吹き飛ばし、５．５メッシュパス〜１０メッシュオンの房状の熱硬化セラック樹脂粉末を調製し、添加量の検討を行った。 (Processing conditions for tufted thermosetting shellac resin powder) Shellac was pulverized in the same manner as in Example 1, and 60 mesh pass to 200 mesh on, 30 mesh pass to 60 mesh on, 14 mesh pass to 30 mesh on, A pulverized product of 10 mesh pass to 14 mesh on, 5.5 mesh pass to 10 mesh on, 3.5 mesh pass to 5.5 mesh on was obtained. The ground shellac resin in these mesh sizes is mixed with the modified starch so that the blending ratio is 8.4 to 55.2% by weight, 10 g is put in a metal container, and heated in an oven at 150 ° C. for 10 minutes. went. Thereafter, the modified starch on the surface was blown off with an air gun and repulverized to 5.5 mesh pass to 10 mesh on to obtain a tufted thermosetting shellac resin powder. In the above tart preparation conditions, 5.0 g per 50 g of tart dough was mixed and adjusted for each section, and the most preferable crispy texture was obtained when the unheated crushed shellac resin had a particle size of 10 mesh pass to 14 mesh on. So, for tarts, 17.1% by weight of the modified starch was mixed using crushed shellac resin of 10 mesh pass to 14 mesh on, and after heating at 150 ° C. for 10 minutes, the surface starch was blown off with an air gun, A tuft-shaped thermosetting shellac resin powder of 5.5 mesh pass to 10 mesh on was prepared, and the amount added was examined.
（房状の熱硬化セラック樹脂粉末の最適添加量）５．５メッシュパス〜１０メッシュオンの房状の熱硬化セラック樹脂粉末セラックを用いてタルト生地５０ｇあたりの添加量を見た所、表８に示すように５．０〜１０．０ｇまでの添加区が好ましい食感および外観を有する効果を示した。１５．０ｇ以上の添加では食感が不自然となり、好ましいサク感を得る事はできなかった。尚、評価は実施例２に準じた。 (Optimum addition amount of tufted thermosetting shellac resin powder) Table 8 shows the amount of addition per 50 g of tart dough using tufted thermosetting shellac resin powder shellac of 5.5 mesh pass to 10 mesh on. As shown in Fig. 5, the addition of 5.0 to 10.0 g showed the effect of having a preferable texture and appearance. When 15.0 g or more is added, the texture becomes unnatural and a favorable crispy feeling cannot be obtained. The evaluation was in accordance with Example 2.
（タルトの保存性）上記の検討で効果を示した１０．０ｇ添加区について、０℃、−１０℃、−２０℃における保存性を比較した。評価基準は実施例２と同様であり、保存品５個を室温にて１時間解凍後、評価した。結果を表９に示したように、セラック樹脂添加品(本発明品)では、無添加に比べ、著しく保存性が向上し、サク感を保持していた。 (Storability of tart) The storage stability at 0 ° C., −10 ° C., and −20 ° C. was compared for the 10.0 g added section that showed the effect in the above examination. The evaluation criteria were the same as in Example 2. Five stocks were evaluated after thawing for 1 hour at room temperature. As shown in Table 9, the shellac resin-added product (the product of the present invention) had significantly improved storage stability and retained a crisp feeling compared to the additive-free product.
従来はフィルム状で用いられていたセラック樹脂を、房状にして、そのまま食品の一部として使用することにより、サク感を有し、長期保存可能な食品の幅を拡大することができる。 Conventionally, shellac resin that has been used in the form of a film is made into a tuft and used as it is as a part of the food, so that the breadth of food that can be stored for a long period of time can be expanded.
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| WO2013031022A1 (en) * | 2011-09-02 | 2013-03-07 | 株式会社岐阜セラツク製造所 | Shellac, taste-improving agent, food, drink and coating composition |
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| JP2011254738A (en) * | 2010-06-08 | 2011-12-22 | T Hasegawa Co Ltd | Method for producing powdery composition |
| WO2013031022A1 (en) * | 2011-09-02 | 2013-03-07 | 株式会社岐阜セラツク製造所 | Shellac, taste-improving agent, food, drink and coating composition |
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