Definitions

• the invention is concerned with glazing agents that are ready to use-
• Glazing agents that are not ready to use are known from, e.g., EP 205,195.
• a glazing agent can be provided comprising a homogenized emulsion of a protein, an edible oil, water and a thin-boiling starch.
• the thin-boiling starch is applied in order to regulate the viscosity of the emulsion.
• an emulsifier preferably 0.01- 1.0 wt.% of an emulsifier, in particular one selected from the group of fatty acid monoglycerides and diglycerides from C 14 -C 22 , preferably saturated and/or unsaturated C 16 - c 18 fatty acids; 0.1-8.0 wt.% of a composition giving a browning upon heating, preferably a Maillard-type reaction, such as lactose, or a milk product containing lactose, amounts of 0.3-3 wt.% being preferred, while suitable milk products are skimmed milk powder or buttermilk powder; balance : water
• the liquid vegetable oil being defined as an oil being liquid up to 30°C (so: N 30 « 0) . So, our composition is free of starch or modified starch.
• the viscosity of the composition at 20°C is 1-10 5 Pa.s, preferably 20-200 Pa.s.
• This liquid oil can also comprise some amount, in particular 2-15 wt% on oil, of a hydrogenated vegetable fat.
• a preferred fat being hydrogenated palm oil, in particular PO-45.
• Application hereof improves the viscosity and the stability of the product.
• the stability of the water-continuous emulsion is greatly dependent on the droplet size of the fat droplets in the emulsion. Droplet sizes of less than 5.0 ⁇ m, in particular of 0.5-2.0 ⁇ , are preferred.
• our ready-to-use glazing agents also comprise 1-10 wt% in particular 2-8 wt% of an egg-yolk composition.
• Preferred egg yolk compositions contain some salt, in particular 5-15 wt% (on egg yolk) .
• the glazing agents according to the invention can be applied on normal dough (i.e. of ambient temperature) and on frozen dough. Baking of the dough, with or without thawing of the dough before baking, leads to excellent gloss, appearance and colour of the baked products.
• the glazing agent is normally applied in amounts of 30-100 mg/cm 2 .
• Spraying or atomizing are standard techniques for the distribution of the glazing agent; however, brushing should also be possible.
• pyrophosphates are the alkali-pyrophosphates, preferably sodium pyrophosphate.
• V making a dough and moulding it
• thermoforming agent for the preparation of microwavable, proofed, baked, frozen and coated doughs.
• a pre-mix was made in water of 80°C containing the water, skimmed milk powder and sodium caseinate.
• the fat mixture was added to the water phase and the mixture was subjected to Ultra Turrax mixing for 5 minutes.
• composition was sterilized by indirect heat treatment (8 seconds at 140°C) .
• composition of the resulting glazing agent was :
• the viscosity ( ⁇ 20 ) or tne sterilized product was about 200 mPa.s.
• Example II The procedure of Example I was repeated; however, the Ultra Turrax mixing was followed by a pressure- homogenization procedure (at about 50 bar) . This resulted in a product having a droplet size before sterilization of about 1.9 ⁇ m.
• the TI 20 of the sterilized product was about 100 mPa.s.
• a pre-mix was made in water of 80°C containing the water, skimmed milk powder and sodium caseinate.
• the fat mixture was added to the water phase and the mixture was subjected to Ultra Turrax mixing for 5 minutes.
• composition was sterilized by indirect heat treatment (8 seconds at 140°C) .
• composition of the resulting glazing agent was:
• the viscosity (n 20 ) of the sterilized product was about 200 mPa.s.
• An aluminium baking sheet was provided with a thin fatlayer. On this fatlayer a layer of the glazing composition was brought, using a pensil. The system so obtained was heated for 15 min. in an oven at 190°C.
• the baking sheets were cooled for 30 min. after removal from the oven. Cleaning was performed by soaking for 3 min. with water of 55°C.

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• 1993
  • 1993-06-30 EP EP93915769A patent/EP0656749A1/de not_active Ceased

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