JP2012235722A - Polishing agent for baked food and manufacturing method of baked food - Google Patents
Polishing agent for baked food and manufacturing method of baked food Download PDFInfo
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- 238000005498 polishing Methods 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 40
- 235000000346 sugar Nutrition 0.000 claims abstract description 23
- 150000001413 amino acids Chemical class 0.000 claims abstract description 22
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 16
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 16
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- 239000003921 oil Substances 0.000 claims description 27
- 239000003925 fat Substances 0.000 claims description 19
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 12
- 239000000126 substance Substances 0.000 claims description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000004471 Glycine Substances 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 239000007764 o/w emulsion Substances 0.000 claims description 6
- 150000008163 sugars Chemical class 0.000 claims description 4
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims description 2
- 239000003599 detergent Substances 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract description 17
- 235000008429 bread Nutrition 0.000 abstract description 11
- 239000000839 emulsion Substances 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 4
- 102000002322 Egg Proteins Human genes 0.000 abstract description 3
- 108010000912 Egg Proteins Proteins 0.000 abstract description 3
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- 235000019197 fats Nutrition 0.000 description 17
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
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- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
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- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
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- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
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- 241000287828 Gallus gallus Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
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- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
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- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 239000005862 Whey Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
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- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 235000012785 bread rolls Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
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- 235000021323 fish oil Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- WRMXOVHLRUVREB-UHFFFAOYSA-N phosphono phosphate;tributylazanium Chemical compound OP(O)(=O)OP([O-])([O-])=O.CCCC[NH+](CCCC)CCCC.CCCC[NH+](CCCC)CCCC WRMXOVHLRUVREB-UHFFFAOYSA-N 0.000 description 1
- 238000011176 pooling Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000004400 serine Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
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- 239000002600 sunflower oil Substances 0.000 description 1
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- 238000005809 transesterification reaction Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、パン類、焼き菓子類等の焼成食品の表面に艶を付与するための焼成食品用艶出し剤および焼成食品の製造方法に関する。 The present invention relates to a polishing agent for baked foods for imparting luster to the surface of baked foods such as breads and baked confectionery, and a method for producing the baked foods.
従来より、パン生地等の食品表面に鶏卵液を塗布した後、焼成することにより卵蛋白の被膜を形成させることで、パン等の表面に艶を付与することが行われていた。しかしながら天然食品である鶏卵には衛生上の問題とともに、品質ムラがあるため安定して均一な艶を付与し難く、また形成される被膜が硬いため食感が低下し易いという問題があり、鶏卵に代わる艶出し剤が求められていた。このような要求に対し、カゼイン含有蛋白、融点20℃以下の油脂及び糖類を含む水中油型乳化物からなる艶出し剤(特許文献1)、分離大豆蛋白質、液状油脂、水が特定の割合でO/W型に乳化されている焼成食品用艶出し剤(特許文献2)、液状油脂、乳清蛋白質、寒天を含み、O/W型に乳化されている焼成食品用艶出し剤(特許文献3)等が提案されている。 Conventionally, a surface of food such as bread dough is coated with egg yolk and then baked to form an egg protein film, thereby giving gloss to the surface of bread or the like. However, hen eggs, which are natural foods, have problems with hygiene, and it is difficult to impart a uniform and uniform luster due to unevenness of quality, and the texture formed tends to decrease due to the hard film formed. There has been a demand for a polishing agent to replace In response to such a requirement, a casein-containing protein, a polishing agent composed of an oil-in-water emulsion containing an oil and fat having a melting point of 20 ° C. or less and a saccharide (Patent Document 1), separated soybean protein, liquid oil and water, and water at a specific ratio. Polishing agent for baked foods emulsified in O / W type (Patent Document 2), Polishing agent for baked foods containing liquid oil, whey protein, and agar and emulsified in O / W type (Patent Documents) 3) etc. have been proposed.
しかしながら上記従来の艶出し剤は、焼成食品の表面に光沢を付与することはできるが、鶏卵液を塗布して焼成した時のような焼き色を同時に付与することはできなかった。また、パン等の発酵製品の表面は酸性となっているため、蛋白質を含有する艶出し剤では、塗布を繰り返すうちに、艶出し剤に酸が混入し、蛋白質が凝集して粘度が高くなって均一な塗布が困難となり、均一で良好な焼き色を付与することができないという問題があった。本発明は、これら従来の艶出し剤の有する問題を解決した焼成食品用艶出し剤および焼成食品の製造方法を提供することを目的とするものである。 However, although the above-mentioned conventional polish can give gloss to the surface of the baked food, it cannot simultaneously give the baked color as when the egg liquid is applied and baked. Also, since the surface of fermented products such as bread is acidic, with a polishing agent containing protein, the acid mixes into the polishing agent and the protein aggregates and becomes thicker during repeated application. Thus, there has been a problem that uniform coating becomes difficult and a uniform and good baking color cannot be imparted. The object of the present invention is to provide a polishing agent for baked foods and a method for producing the baked foods, which solves the problems of these conventional polishing agents.
即ち本発明は、
(1)油脂が水中に乳化分散された水中油型乳化物中に、蛋白質、アミノ酸、還元糖を含有することを特徴とする焼成食品用艶出し剤、
(2)アミノ酸0.25〜0.75重量%、還元糖0.25〜0.75重量%含有し、且つアミノ酸と還元糖の重量比率が1:0.5〜6である上記(1)の焼成食品用艶出し剤、
(3)還元糖がブドウ糖であり、アミノ酸がグリシンである上記(1)又は(2)の焼成食品用艶出し剤、
(4)油脂が水中に乳化分散された水中油型乳化物中に、蛋白質、アミノ酸、還元糖とともに、更にアルカリ物質を含有することを特徴とする上記(1)〜(3)のいずれかの焼成食品用艶出し剤、
(5)上記(1)〜(4)のいずれかの焼成食品用艶出し剤を、焼成食品用生地に、生地100重量部当たり、0.4〜0.9重量部を塗布して生地を焼成することを特徴とする焼成食品の製造方法、
を要旨とするものである。
That is, the present invention
(1) A polishing agent for baked foods, characterized by containing a protein, an amino acid, and a reducing sugar in an oil-in-water emulsion in which fats and oils are emulsified and dispersed in water,
(2) The above (1), which contains 0.25 to 0.75% by weight of amino acid, 0.25 to 0.75% by weight of reducing sugar, and the weight ratio of amino acid to reducing sugar is 1: 0.5 to 6 Polishing agent for baked foods,
(3) The polishing agent for baked food according to (1) or (2) above, wherein the reducing sugar is glucose and the amino acid is glycine,
(4) The oil-in-water emulsion in which fats and oils are emulsified and dispersed in water, together with protein, amino acid and reducing sugar, further contains an alkaline substance, any one of (1) to (3) above Polishing agent for baked foods,
(5) Applying 0.4-0.9 parts by weight of the polishing agent for baking food according to any one of (1) to (4) above to 100 parts by weight of the dough for baking food. A method for producing a baked food, characterized by baking;
Is a summary.
本発明の焼成食品用艶出し剤は、ロールパン等のパン製品に対して、パン製造のホイロ後に生地表面に塗布し、焼成することにより、鶏卵使用の膜よりもソフトでかつ色むらがなく均一に、また、光沢および色調は鶏卵と同様な被膜が形成される。また、長期間使用しても蛋白凝固による艶出し剤の粘度上昇が抑制されるため、均一な光沢を長期間付与することができ、均一で光沢、色調に優れた焼成食品を製造することができる。 The baking agent for baking foods of the present invention is softer and more uniform than a film using eggs by applying to the surface of the dough after baking, and baking, for bread products such as bread rolls. In addition, a film similar to that of chicken eggs is formed in terms of luster and color. In addition, since the viscosity increase of the polishing agent due to protein coagulation is suppressed even when used for a long period of time, a uniform gloss can be imparted for a long period of time, and a baked food with a uniform gloss and excellent color tone can be produced. it can.
本発明の艶出し剤において用いられる油脂としては、融点が20℃以下で、室温において液状の油脂が好ましい。このような液状油脂としては例えば、大豆油、ナタネ油、綿実油、コーン油、サフラワー油、パーム油、ヤシ油、ひまわり油、ピーナッツ油、オリーブ油、米糠油等の液状植物性油脂、或いは上記液状植物性油脂の硬化油からの液状分別油、牛脂、豚油、魚油等の動物性油脂やその硬化油からの液状分別油、或いは上記液状植物性油脂や液状分別油の1種又は2種以上をエステル交換した液状エステル交換油等が挙げられる。さらにこれらの液状油脂をウインタリングし、固形脂やロウ分を除去した油脂の1種又は2種以上の混合物が好ましい。−15℃〜0℃でウインタリングを行って高融点成分を析出、分別することにより、更に艶の良い被膜が形成されやすくなり、油脂原料として大豆油、ナタネ油、パーム油を用いると艶を与える食品の風味を損なうことがない。艶出し剤中の油脂の割合は、5〜20重量%、より好ましくは5〜15重量%となるように油脂を添加すると、食感がソフトで、保存安定性が向上するので好ましい。 The fats and oils used in the polishing agent of the present invention are preferably fats and oils having a melting point of 20 ° C. or lower and liquid at room temperature. Examples of such liquid oils include soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, palm oil, coconut oil, sunflower oil, peanut oil, olive oil, rice bran oil and other liquid vegetable oils or the above liquids. Liquid fractionated oil from hardened oil of vegetable oil, animal fats such as beef tallow, pork oil, fish oil and the like, liquid fractionated oil from the hardened oil, or one or more of the above liquid vegetable oil and liquid fractionated oil And a liquid transesterified oil obtained by transesterification. Furthermore, the 1 type, or 2 or more types of mixture of the fats and oils which winterized these liquid fats and removed solid fat and the wax content are preferable. By performing wintering at −15 ° C. to 0 ° C. to precipitate and separate the high melting point component, it becomes easier to form a glossy film, and when soybean oil, rapeseed oil or palm oil is used as the oil and fat raw material, the gloss is increased. Does not impair the flavor of food. It is preferable to add the fats and oils so that the ratio of the fats and oils in the polishing agent is 5 to 20% by weight, more preferably 5 to 15% by weight because the texture is soft and the storage stability is improved.
蛋白質としては、大豆由来の分離大豆蛋白、濃縮大豆蛋白や乳由来の脱脂粉乳や全脂粉乳、ホエーパウダ、カゼイン等の乳蛋白等が挙げられるが、その中でも乳化性の高い分離大豆蛋白が好ましい。艶出し剤中の蛋白質の含有割合は、2〜12重量%が好ましい。 Examples of the protein include soybean-derived isolated soybean protein, concentrated soybean protein, milk-derived skim milk powder, whole milk powder, whey powder, milk protein such as casein, etc. Among them, isolated soybean protein having high emulsifiability is preferable. The protein content in the polish is preferably 2 to 12% by weight.
アミノ酸としては、グリシン、アラニン、セリン、アスパラギン酸、グルタミン酸等が挙げられるが、グリシン単独あるいはグリシンと他のアミノ酸との組み合わせが好ましい。また還元糖としては、ブドウ糖、麦芽糖、フラクトース、キシロース、蔗糖等が挙げられるが、ブドウ糖単独あるいはブドウ糖と他の還元糖との組み合わせが好ましい。特にアミノ酸としてグリシン、還元糖としてブドウ糖を組みあわせて用いると、少量でも卵液を塗布した場合と同等の色調を焼成食品に付与できるとともに、艶出し剤の保管時の変色も少ないため好ましい。 Examples of amino acids include glycine, alanine, serine, aspartic acid, glutamic acid and the like, but glycine alone or a combination of glycine and another amino acid is preferable. Examples of reducing sugars include glucose, maltose, fructose, xylose, and sucrose, but glucose alone or a combination of glucose and other reducing sugars is preferred. Particularly, it is preferable to use a combination of glycine as an amino acid and glucose as a reducing sugar, since a color tone equivalent to that obtained when egg liquid is applied can be imparted to a baked food even in a small amount, and the discoloration during storage of the polish is small.
本発明の艶出し剤において、アミノ酸の配合量が多いと着色度が強すぎ、少ないと着色度が弱くなる。また還元糖の配合量が多い場合にも着色度が強すぎたり、焼成後の製品の表面がべた付き易くなる虞があり、少ないと着色度が弱くなる虞がある。本発明の焼成食品用艶出し剤は、アミノ酸を0.25〜0.75重量%、還元糖を0.25〜0.75重量%含有し、かつアミノ酸と還元糖の重量比が、アミノ酸:還元糖=1:0.5〜6であることが、卵を塗布した場合により近い色調を付与できるとともに焼成後の製品表面のべたつきが少ないため好ましい。 In the polishing agent of the present invention, when the amount of amino acid is large, the coloring degree is too strong, and when it is small, the coloring degree becomes weak. Also, when the amount of reducing sugar is large, the degree of coloring may be too strong, or the surface of the product after baking may be easily sticky, and if it is small, the degree of coloring may be weakened. The polishing agent for baked food of the present invention contains 0.25 to 0.75% by weight of amino acid, 0.25 to 0.75% by weight of reducing sugar, and the weight ratio of amino acid to reducing sugar is amino acid: It is preferable that the reducing sugar is 1: 0.5 to 6 because a closer color tone can be imparted when an egg is applied and the product surface after baking is less sticky.
本発明の艶出し剤は、油脂が水中に乳化分散された水中油型乳化物中に、蛋白質、アミノ酸、還元糖とともに、更にアルカリ物質を含有していても良い。アルカリ物質としては、炭酸水素ナトリウム、炭酸ナトリウム、クエン酸ナトリウム、リン酸水素2ナトリウム、ポリリン酸ナトリウム、ピロリン酸2水素ナトリウム等が挙げられるが、炭酸水素ナトリウム、炭酸ナトリウムが好ましい。パン生地の発酵によりパン生地表面に酸性物質が生成するが、艶出し剤中に更にアルカリ物質が配合されていると、刷毛等により艶出し剤の塗布を繰り返し行い、パン生地表面の酸性物質が艶出し剤中に混入した場合でも、酸によって艶出し剤中の蛋白質が凝集する虞がなく、艶出し剤の粘度を長期間、製造直後と同等の粘度に保持することができる。このため繰り返し使用しても均一な塗布性、優れた被膜形成性能を有する。アルカリ物質の配合割合は、艶出し剤100重量部当たりに対して0.1〜1.0重量部が好ましく、特に0.3〜0.6重量部が好ましい。艶出し剤の粘度は、刷毛等で均一に塗布することができるとともに、塗布した艶出し剤の液だれや液たまりが生じにくい、鶏卵と同程度の40mPa・s以上、80mPa・s未満が好ましい。艶出し剤の粘度が40mPa・s未満の場合、更にアルカリ物質を配合すると粘度を上昇させて40mPa・s以上、80mPa・s未満に調整することができ、艶出し剤中の油脂量が少ない場合でも、最適な粘度に調整が可能であり、パン表面の被膜がよりソフトなパンを得ることが出来る。 The polishing agent of the present invention may further contain an alkaline substance in addition to proteins, amino acids and reducing sugars in an oil-in-water emulsion in which fats and oils are emulsified and dispersed in water. Examples of the alkaline substance include sodium hydrogen carbonate, sodium carbonate, sodium citrate, disodium hydrogen phosphate, sodium polyphosphate, sodium dihydrogen pyrophosphate and the like, and sodium hydrogen carbonate and sodium carbonate are preferable. Fermentation of bread dough produces acidic substances on the surface of the bread dough, but if an alkali substance is further blended in the polish, the application of the polish is repeated with a brush or the like, and the acidic substance on the surface of the bread dough becomes the polish. Even when it is mixed in, there is no risk of aggregation of the protein in the polishing agent due to acid, and the viscosity of the polishing agent can be maintained at a viscosity equivalent to that immediately after production for a long period of time. For this reason, even if it is used repeatedly, it has uniform coating properties and excellent film forming performance. The blending ratio of the alkaline substance is preferably 0.1 to 1.0 part by weight, particularly preferably 0.3 to 0.6 part by weight per 100 parts by weight of the polishing agent. The viscosity of the polishing agent is preferably 40 mPa · s or more and less than 80 mPa · s, which is about the same as that of a chicken egg, and can be applied uniformly with a brush or the like, and does not easily cause dripping or pooling of the applied polishing agent. . When the viscosity of the polishing agent is less than 40 mPa · s, when an alkaline substance is further added, the viscosity can be increased to 40 mPa · s or more and less than 80 mPa · s, and the amount of fat and oil in the polishing agent is small However, it can be adjusted to an optimum viscosity, and a bread with a softer film on the bread surface can be obtained.
本発明の焼成食品艶出し剤は、蛋白質、アミノ酸、還元糖を加えた水相に、油相を添加、攪拌して水中油型に乳化して得ることができる。アルカリ物質は通常、乳化後に添加することが好ましい。得られた乳化物は殺菌処理が施されて製品化される。 The baking food polishing agent of the present invention can be obtained by emulsifying into an oil-in-water type by adding and stirring an oil phase to an aqueous phase to which protein, amino acid and reducing sugar are added. Usually, it is preferable to add an alkaline substance after emulsification. The obtained emulsion is sterilized and commercialized.
本発明の焼成食品用艶出し剤は、焼成食品用の生地に、生地重量100重量部に対して0.4〜0.9重量%を塗布して焼成することにより、表面に艶のある焼き色を付与した焼成食品を得ることができる。またアルカリ物質を含有する場合には、生地重量の0.2〜0.5重量%を塗布して焼成することで表面に艶のある焼き色を付与した焼成食品を得ることができ、生地に対して少ない使用量で効果的に艶のある焼き色を付与することができる。 The baking agent for baked food of the present invention is a baked food with a glossy surface by applying 0.4 to 0.9% by weight to 100 parts by weight of the dough weight and baking it. A baked food with a color can be obtained. Moreover, when it contains an alkaline substance, it is possible to obtain a baked food with a glossy baked color on the surface by applying and baking 0.2 to 0.5% by weight of the dough weight. On the other hand, a glossy baked color can be effectively imparted with a small amount of use.
以下、実施例を挙げて本発明を更に詳細に説明する。
実施例1〜11、比較例1〜4
表1に示す配合により、水に蛋白質、還元糖、アミノ酸を添加してホモミキサーで攪拌混合した後、75℃まで昇温して10分間攪拌して水相とした。この水相に表1に示す量の油脂を添加して5分間攪拌乳化し、表1に示す量の炭酸ナトリウムを添加し(実施例1、比較例4は炭酸ナトリウムを添加せず)、更に5分間攪拌した後、高圧ホモミキサーにかけて調製したものを艶出し剤とした。尚、比較例1〜3は、還元糖、アミノ酸の一方又は両方を添加せずに水相とした他は、実施例と同様の工程を経て調製したものを艶出し剤とした。また比較例4は水相に油脂を添加して乳化しなかった他は、実施例と同様の工程を経て調製したものを艶出し剤とした。各艶出し剤の粘度、安定性(乳化物である実施例1〜11、比較例1〜3のみ)、耐酸性を表1にあわせて示す。
Hereinafter, the present invention will be described in more detail with reference to examples.
Examples 1-11, Comparative Examples 1-4
According to the formulation shown in Table 1, after adding protein, reducing sugar and amino acid to water and stirring and mixing with a homomixer, the mixture was heated to 75 ° C. and stirred for 10 minutes to obtain an aqueous phase. The amount of oil and fat shown in Table 1 was added to this aqueous phase and emulsified with stirring for 5 minutes, and the amount of sodium carbonate shown in Table 1 was added (Example 1 and Comparative Example 4 do not contain sodium carbonate), and further After stirring for 5 minutes, the product prepared by high-pressure homomixer was used as a polish. In addition, Comparative Examples 1-3 used what was prepared through the process similar to an Example as a polish agent except having made the water phase without adding one or both of reducing sugar and an amino acid. In Comparative Example 4, a polishing agent was prepared through the same steps as in the Examples except that the fat and oil were not added and emulsified in the aqueous phase. Table 1 shows the viscosity, stability (only Examples 1 to 11 and Comparative Examples 1 to 3 as emulsions), and acid resistance of each polish.
※1 日清オイリオ製 大豆分離蛋白
※2 フォンテラジャパン製 カゼイン
※3 ナタネ油
※4 粘度はB型粘度計により、No.1のローターを使用し、スピード20で30秒後に測定した。
○:40mPa・s以上、80mPa・s未満
△:30mPa・s以上、40mPa・s未満又は80mPa・s以上、120mPa・s未満
×:30mPa・s未満又は120mPa・s以上
※5 安定性は乳化物を60℃で1時間保管した後の乳化状態を目視判定した。
○:全く分離なし。
△:若干の分離が認められる。
×:明らかな分離が認められる。
※6 耐酸性は、艶出し剤150gを攪拌しながら、4%クエン酸溶液を10秒間隔で1mlづつ添加していき、凝集物の発生するまでに添加したクエン酸溶液量を測定し、下記基準で評価した。
◎:クエン酸添加量25ml以上
○:クエン酸添加量15ml以上、24ml以下
△:クエン酸添加量5ml以上、14ml以下
×:クエン酸添加量4ml以下
* 1 Soybean isolate protein from Nissin Oilio * 2 Casein from Fontera Japan * 3 Rapeseed oil * 4 Viscosity was measured after 30 seconds at a speed of 20 using a No. 1 rotor with a B-type viscometer.
○: 40 mPa · s or more, less than 80 mPa · s Δ: 30 mPa · s or more, less than 40 mPa · s or 80 mPa · s or more, less than 120 mPa · s ×: Less than 30 mPa · s or 120 mPa · s or more * 5 Stability is an emulsion. The emulsified state after storage at 60 ° C. for 1 hour was visually determined.
○: No separation at all.
Δ: Some separation is observed.
X: Clear separation is recognized.
* 6 Acid resistance is measured by adding the 4% citric acid solution in 1 ml increments every 10 seconds while stirring 150 g of the polish, and measuring the amount of citric acid solution added until the formation of aggregates. Evaluated by criteria.
◎: citric acid addition amount 25 ml or more ○: citric acid addition amount 15 ml or more, 24 ml or less △: citric acid addition amount 5 ml or more, 14 ml or less ×: citric acid addition amount 4 ml or less
各艶出し剤を用いてドックパンを焼成し、艶出し剤によりドックパンに形成された被膜の性状を評価した。ドックパンは下記配合の生地を用いて調製し、ホイロ後に艶出し剤0.4gを塗布し、200℃で8分焼成した時の艶出し剤の被膜の性状を評価した。結果を表2に示す。 Dock pans were baked using each polish and the properties of the coating formed on the dock pan with the polish were evaluated. The dock pan was prepared using a dough having the following composition, and 0.4 g of a polishing agent was applied after proofing, and the properties of the coating film of the polishing agent when baked at 200 ° C. for 8 minutes were evaluated. The results are shown in Table 2.
ドックパン生地配合(重量部)
強力粉 90
薄力粉 10
砂糖 20
食塩 0.8
脱脂粉乳 3
全卵 12
油脂 8
イースト 3.5
イーストフード 0.1
水 50
Dock bread dough combination (parts by weight)
Powerful powder 90
Soft flour 10
Sugar 20
Salt 0.8
Nonfat dry milk 3
Whole egg 12
Fats and oils 8
East 3.5
East Food 0.1
Water 50
※7 被膜の艶は、全卵0.4gを塗布して焼成したドックパンの艶と比較し、
○:全卵の場合と同様の艶があり、艶が均一である。
△:全卵の場合よりも若干艶が劣り、艶の均一性も劣る。
×:全卵の場合よりも明らかに艶が劣り、不均一である。
※8 着色度合いは、全卵0.4gを塗布して焼成したドックパンの艶と比較し、
◎:全卵の場合と同様の焼き色がある。
○:全卵の場合よりも若干焼き色が濃いか、薄い。
△:全卵の場合よりも明らかに焼き色が濃いか、薄い。
×:着色していない。
※9 被膜の硬さはクリープメーターにより、40%圧縮、速度1mm/秒、プランジャー、直径5mm棒の条件で、焼成したドックパンの被膜の表面を3カ所測定し、その平均値を全卵の場合と比較して評価した。
○:全卵の場合の破断荷重値よりも低く、その差が30gf以上である。
△:破断荷重が全卵の場合の値よりも低いが、その差が30gf未満である。
×:破断荷重が全卵の場合の値よりも高い。
※10 被膜表面に触れたときのべたつきの状態を、全卵の場合を基準として以下のように評価した。
○:全卵の場合と同様にべたつきがない。
△:全卵の場合よりも若干べたつきがある。
×:全卵の場合よりも明らかにべたつきがある。
* 7 The gloss of the coating is compared to the gloss of a dock pan that is baked after applying 0.4 g of whole egg.
○: The gloss is the same as in the case of whole eggs, and the gloss is uniform.
Δ: Gloss is slightly inferior to that of whole eggs, and gloss uniformity is also inferior.
X: The gloss is clearly inferior to that of whole eggs and is not uniform.
* 8 The degree of coloring is compared to the gloss of a dock pan that is baked after applying 0.4 g of whole egg.
A: There is a baked color similar to that of whole eggs.
○: Slightly darker or lighter than in the case of whole eggs.
Δ: Darker or darker than the whole egg.
X: Not colored.
* 9 The hardness of the coating was measured with a creep meter under the conditions of 40% compression, speed 1 mm / second, plunger, 5 mm diameter rod, and the surface of the fired dock pan coating was measured at three locations. Evaluation was made in comparison with the case.
○: Lower than the breaking load value in the case of whole eggs, and the difference is 30 gf or more.
(Triangle | delta): Although the breaking load is lower than the value in the case of whole eggs, the difference is less than 30 gf.
X: The breaking load is higher than the value in the case of whole eggs.
* 10 The stickiness when touching the surface of the coating was evaluated as follows based on the whole egg.
○: No stickiness as in the case of whole eggs.
Δ: Slightly sticky than in the case of whole eggs.
X: There is clearly stickiness than in the case of whole eggs.
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JP2019024345A (en) * | 2017-07-26 | 2019-02-21 | 不二製油株式会社 | Baking color imparting agent |
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