JP2001149009A - Glazing agent for bread - Google Patents
Glazing agent for breadInfo
- Publication number
- JP2001149009A JP2001149009A JP33800199A JP33800199A JP2001149009A JP 2001149009 A JP2001149009 A JP 2001149009A JP 33800199 A JP33800199 A JP 33800199A JP 33800199 A JP33800199 A JP 33800199A JP 2001149009 A JP2001149009 A JP 2001149009A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- weight
- acid ester
- fatty acid
- polishing agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Edible Oils And Fats (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は焼成したパン類の表
面に塗布することにより、パン類の表面につやを与える
ことのできるパン類用つや出し剤に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a polishing agent for breads which can apply gloss to the surface of baked bread by applying it to the surface of the bread.
【０００２】[0002]
【従来の技術及び発明が解決しようとする課題】パン類
の表面につやを与える方法として、焼成したパン類の表
面に油脂やデキストリン水溶液を塗布することは知られ
ている。しかしながら、これら油脂やデキストリン水溶
液を焼成したパン類の表面に塗布すると、パン類の表面
がべとつき易いという問題があった。2. Description of the Related Art As a method for imparting luster to the surface of breads, it is known to apply an oil or fat or an aqueous dextrin solution to the surface of baked breads. However, when these fats and oils and dextrin aqueous solution are applied to the surface of baked breads, there is a problem that the surface of the breads is easily tacky.
【０００３】このような問題を解決するために、油脂に
酢酸モノグリセリドを含有せしめたつや出し剤（特開平
５−４１９３９号公報）、アミラーゼにより澱粉を加水
分解して得た特定のＤＥ値のデキストリン（特開昭４８
−２８６７０号公報）や、特定の分子量のデキストリン
（特開昭５７−１４４９４８号公報）を、パン類の表面
つや出し剤として用いる方法が提案されている。In order to solve such a problem, a polishing agent prepared by adding acetic acid monoglyceride to fats and oils (Japanese Patent Laid-Open No. 5-41939) and a dextrin having a specific DE value obtained by hydrolyzing starch with amylase ( JP 48
No. 28670) and a method of using dextrin having a specific molecular weight (Japanese Patent Application Laid-Open No. 57-144948) as a surface polishing agent for breads has been proposed.
【０００４】しかしながら、特定のＤＥ値のデキストリ
ンや特定分子量のデキストリンを用いても、これらの水
溶液を焼成直後のパン類表面に塗布すると、水溶液がパ
ン類表面ではじかれて均一に塗布されないという問題が
あった。また特定の乳化剤を入れた油脂、特定のＤＥ値
のデキストリンや特定分子量のデキストリンを用いて
も、パン類表面のべとつきを完全になくすことができる
までには至っていない。However, even when dextrin having a specific DE value or dextrin having a specific molecular weight is used, if these aqueous solutions are applied to the surface of bread immediately after baking, the aqueous solution is repelled on the surface of bread and is not uniformly applied. was there. Further, even if fats and oils containing a specific emulsifier, dextrin having a specific DE value or dextrin having a specific molecular weight are used, the tackiness on the surface of bread has not yet been completely eliminated.
【０００５】本発明者等は上記課題を解決するために、
デキストリン水溶液を用いる代わりに食用油脂を用いた
Ｏ／Ｗ型エマルジョン中にデキストリンを添加し、この
エマルジョンをパン類表面に塗布することを検討した。
本発明者等の研究によると、食用油脂を用いたＯ／Ｗ型
エマルジョンにデキストリンを添加し、このエマルジョ
ンを焼成したパン類の表面に塗布すると、パン類表面が
べとつくことがなく、パン類の表面に良好なつやを付与
することができることが判明した。更に製パン工場のよ
うに大量につや出し剤の塗布を行っている現場では、通
常、刷毛によってパン類の表面につや出し剤を塗布して
おり、つや出し剤の塗布を繰り返し行っていくうちに、
焼成したパンのｐＨの影響を受け、つや出し剤のｐＨが
徐々に低下し、この結果、エマルジョンが破壊されると
いう問題があった。[0005] The present inventors have set out to solve the above-mentioned problems.
Instead of using an aqueous dextrin solution, dextrin was added to an O / W emulsion using edible oils and fats, and application of this emulsion to the surface of bread was studied.
According to the study of the present inventors, when dextrin is added to an O / W emulsion using edible oil and fat, and this emulsion is applied to the surface of baked bread, the surface of the bread does not stick and the bread does not stick. It has been found that good gloss can be imparted to the surface. In addition, in a site where a large amount of polishing agent is applied, such as in a baking factory, the brushing agent is usually applied to the surface of bread using a brush, and while the application of the polishing agent is repeatedly performed,
Under the influence of the pH of the baked bread, the pH of the polishing agent gradually decreases, resulting in a problem that the emulsion is destroyed.
【０００６】本発明者等は上記の課題を解決すべく鋭意
研究した結果、特定の化合物を組み合わせて乳化安定剤
として用いることにより、ｐＨが低下した場合でもエマ
ルジョンが破壊される虞れがなく、つや出し効果の優れ
たつや出し剤が得られることを見出し、本発明を完成す
るに至った。The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems. As a result, by using a specific compound in combination as an emulsion stabilizer, there is no fear that the emulsion is destroyed even when the pH is lowered. The present inventors have found that a polishing agent having an excellent polishing effect can be obtained, and have completed the present invention.
【０００７】[0007]
【課題を解決するための手段】即ち本発明のパン類用つ
や出し剤は、食用油脂を用いたＯ／Ｗ型エマルジョン中
に、デキストリンと、乳化安定剤としてショ糖脂肪酸エ
ステル、ポリグリセリン脂肪酸エステル及び乳清蛋白質
とが含有されていることを特徴とする。Namely, the polishing agent for breads according to the present invention comprises a dextrin, a sucrose fatty acid ester, a polyglycerin fatty acid ester as an emulsion stabilizer and a dextrin in an O / W emulsion using edible oil and fat. And whey protein.
【０００８】本発明のつや出し剤は、食用油脂が平均粒
径３μｍ以下で分散していることが好ましい。また、食
用油脂１０〜３０重量％、デキストリン５〜３０重量
％、ショ糖脂肪酸エステル０．０５〜２．０重量％、ポ
リグリセリン脂肪酸エステル０．１〜３．０重量％、乳
清蛋白質０．０５〜３．０重量％、水３２〜８４．８重
量％の割合で含むことが好ましい。In the polishing agent of the present invention, it is preferable that the edible fat or oil is dispersed with an average particle diameter of 3 μm or less. Also, 10 to 30% by weight of edible oil and fat, 5 to 30% by weight of dextrin, 0.05 to 2.0% by weight of sucrose fatty acid ester, 0.1 to 3.0% by weight of polyglycerin fatty acid ester, and 0.1% of whey protein. It is preferable to contain it at a ratio of from 0.5 to 3.0% by weight and from 32 to 84.8% by weight of water.
【０００９】[0009]
【発明の実施の形態】本発明において食用油脂として
は、牛脂、豚脂等の動物性油脂；ヤシ油、パーム油、パ
ーム核油等の固体状植物性油脂；大豆油、ナタネ油、綿
実油、サフラワー油、落花生油、米糠油等の液体状植物
性油脂；上記動物性油脂、植物性油脂の硬化油；魚油硬
化油；固体状動植物性油脂、硬化油を分別して得られる
分別固体状油脂、分別液体状油脂等の分別油；動植物油
脂、硬化油の１種又は２種以上の混合油をエステル交換
して得たエステル交換油等が挙げられる。これらの油脂
は１種又は２種以上を混合して用いることができる。こ
れら食用油脂のうち、常温で液状の油脂を用いると、よ
り良好なつや出し効果を得ることができるため好まし
い。DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present invention, edible oils and fats include animal fats and oils such as beef tallow and lard; solid vegetable fats and oils such as coconut oil, palm oil and palm kernel oil; soybean oil, rapeseed oil, cottonseed oil, and the like. Liquid vegetable oils such as safflower oil, peanut oil, rice bran oil, etc .; hydrogenated oils of the above animal fats and vegetable oils; hardened fish oils; solid animal and vegetable oils and fats; Fractionated oils such as fractionated liquid fats and oils; and transesterified oils obtained by transesterification of one or more mixed oils of animal and vegetable fats and oils and hardened oils. These fats and oils can be used alone or in combination of two or more. Of these edible oils and fats, it is preferable to use oils and fats which are liquid at normal temperature, since a better polishing effect can be obtained.
【００１０】デキストリンとしては、コーンスターチ、
ジャガイモ、サツマイモ、小麦、米、タピオカ等の澱粉
を化学的、酵素的に処理した一般的なものであればいず
れも良い。本発明においては、ＤＥ（グルコース縮合
度）が２０〜２５のデキストリンが好ましい。ＤＥが低
過ぎる場合や、高過ぎる場合には、つやが悪くなる虞れ
がある。As dextrin, corn starch,
Any general starch obtained by chemically or enzymatically treating starch such as potato, sweet potato, wheat, rice, tapioca and the like may be used. In the present invention, dextrin having a DE (degree of glucose condensation) of 20 to 25 is preferable. If the DE is too low or too high, the gloss may be deteriorated.
【００１１】本発明において、乳化安定剤として用いる
ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル
としては、ショ糖又はポリグリセリンと、炭素数１６〜
２４の脂肪酸とのエステルが好ましく、特に炭素数１８
〜２２の脂肪酸とのエステルが好ましい。またポリグリ
セリン脂肪酸エステルにおけるポリグリセリンは、重合
度２以上のものであれば良いが、特に平均重合度６〜１
０のものが好ましい。また乳化安定剤として上記ショ糖
脂肪酸エステル、ポリグリセリン脂肪酸エステルととも
に用いる乳清蛋白質は、乳蛋白質からカゼイン分を取り
除いたものであればどのようなものでも良い。例えばホ
エーパウダー、ラクトアルブミン、ラクトグロブリン等
を用いることができる。上記ショ糖脂肪酸エステル、ポ
リグリセリン脂肪酸エステルのエステル化度は特に限定
はされないが、ＨＬＢが高いものが好ましく、ショ糖脂
肪酸エステルはＨＬＢ１２以上のものが好ましく、ポリ
グリセリン脂肪酸エステルはＨＬＢ１０以上のものが好
ましい。In the present invention, the sucrose fatty acid ester and polyglycerin fatty acid ester used as an emulsion stabilizer include sucrose or polyglycerin,
Esters with 24 fatty acids are preferred, especially those having 18 carbon atoms.
Esters with ~ 22 fatty acids are preferred. The polyglycerol in the polyglycerin fatty acid ester may be any one having a degree of polymerization of 2 or more, and particularly, an average degree of polymerization of 6 to 1
0 is preferred. The whey protein used as the emulsion stabilizer together with the sucrose fatty acid ester and the polyglycerin fatty acid ester may be any whey protein as long as casein is removed from the milk protein. For example, whey powder, lactalbumin, lactoglobulin and the like can be used. The esterification degree of the above-mentioned sucrose fatty acid ester and polyglycerin fatty acid ester is not particularly limited, but those having a high HLB are preferable, the sucrose fatty acid ester is preferably HLB12 or more, and the polyglycerin fatty acid ester is HLB10 or more. preferable.
【００１２】本発明のつや出し剤において、食用油脂や
デキストリンの割合が少な過ぎると、つや出し効果が不
足し、多過ぎるとパン類表面にべとつきを生じる虞れが
あり、また食用油脂の割合が多すぎると粘性が高くなっ
てパン類の表面に塗布する際の作業性が低下する。更に
ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステ
ル、乳清蛋白質の割合が少な過ぎると、エマルジョンが
不安定となるとともに、耐酸性が低下し、パン類に塗布
する過程中でつや出し剤のｐＨが低下するとエマルジョ
ンが分離する等の問題を生じる虞れがある。更にまたシ
ョ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、
乳清蛋白質の割合が多すぎると、風味が悪くなったり、
粘性が高くなり塗布作業効率の低下をきたす虞れがある
とともに、乳清蛋白質の割合が多過ぎる場合には、つや
出し剤がゲル化する虞れもある。In the polishing agent of the present invention, if the proportion of edible fats and oils or dextrin is too small, the polishing effect is insufficient, and if it is too large, stickiness may occur on the bread surface, and the proportion of edible fats is too large. The viscosity increases and the workability when applying the composition to the surface of breads decreases. Further, if the proportion of sucrose fatty acid ester, polyglycerin fatty acid ester, whey protein is too small, the emulsion becomes unstable, the acid resistance decreases, and the pH of the polishing agent decreases during the process of applying to breads. There is a possibility that problems such as separation of the emulsion may occur. Furthermore, sucrose fatty acid esters, polyglycerin fatty acid esters,
If the proportion of whey protein is too high, the flavor may worsen,
The viscosity may increase and the application efficiency may decrease, and if the whey protein ratio is too high, the polishing agent may gel.
【００１３】上記した点に鑑みて本発明のつや出し剤
は、食用油脂、デキストリン、ショ糖脂肪酸エステル、
ポリグリセリン脂肪酸エステル、乳清蛋白質及び水の割
合は、食用油脂１０〜３０重量％、デキストリン５〜３
０重量％、ショ糖脂肪酸エステル０．０５〜２．０重量
％、ポリグリセリン脂肪酸エステル０．１〜３．０重量
％、乳清蛋白質０．０５〜３．０重量％、水３２〜８
４．８重量％（但し合計は１００重量％）であることが
好ましく、特に食用油脂１５〜２５重量％、デキストリ
ン１５〜２５重量％、ショ糖脂肪酸エステル０．２〜
１．０重量％、ポリグリセリン脂肪酸エステル０．５〜
２．０重量％、乳清蛋白質０．５〜２．０重量％、水４
５〜６８．８重量％が好ましい。In view of the above, the polishing agent of the present invention comprises edible oils and fats, dextrin, sucrose fatty acid ester,
The ratio of polyglycerin fatty acid ester, whey protein and water is 10 to 30% by weight of edible oil and fat, 5 to 3 of dextrin.
0% by weight, sucrose fatty acid ester 0.05-2.0% by weight, polyglycerin fatty acid ester 0.1-3.0% by weight, whey protein 0.05-3.0% by weight, water 32-8
It is preferably 4.8% by weight (however, the total is 100% by weight), particularly 15 to 25% by weight of edible oil and fat, 15 to 25% by weight of dextrin, 0.2 to 0.2% of sucrose fatty acid ester.
1.0% by weight, polyglycerin fatty acid ester 0.5 to
2.0% by weight, whey protein 0.5-2.0% by weight, water 4
It is preferably from 5 to 68.8% by weight.
【００１４】本発明のつや出し剤は、デキストリン及び
乳化安定剤としてのショ糖脂肪酸エステル、ポリグリセ
リン脂肪酸エステル、乳清蛋白質が、食用油脂を用いた
Ｏ／Ｗ型エマルジョン中に含有されている構成を有する
が、乳化安定性、つや出し効果、耐酸性をより高める上
で、食用油脂は平均粒径３μｍ以下に分散していること
が好ましく、特に平均粒径２μｍ以下に分散しているこ
とが好ましい。The polishing agent of the present invention has a structure in which dextrin and sucrose fatty acid ester, polyglycerin fatty acid ester as an emulsion stabilizer, and whey protein are contained in an O / W emulsion using edible oil and fat. However, in order to further enhance the emulsion stability, the polishing effect, and the acid resistance, the edible oil / fat is preferably dispersed in an average particle size of 3 μm or less, and particularly preferably in an average particle size of 2 μm or less.
【００１５】本発明のつや出し剤中には、必要に応じて
上記成分の他に、糖類、増粘剤、ｐＨ調整剤、香料、着
色料、保存料等を配合することができる。The polish of the present invention may contain, if necessary, saccharides, thickeners, pH adjusters, fragrances, coloring agents, preservatives, and the like in addition to the above components.
【００１６】本発明のつや出し剤は、例えば水に乳清蛋
白質、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エ
ステル、デキストリンを添加し、加熱撹拌しながら食用
油脂を添加撹拌したり、乳清蛋白質、デキストリンを添
加した水を加熱撹拌しながら、これにショ糖脂肪酸エス
テル、ポリグリセリン脂肪酸エステルを含む食用油脂を
添加撹拌する等の方法で乳化し、乳化後、更に必要に応
じてホモジナイザーで微粒子化する等の方法により得る
ことができる。通常、乳化又は微粒子化後、殺菌処理を
施し、冷却して製品化される。The polishing agent of the present invention is obtained, for example, by adding whey protein, sucrose fatty acid ester, polyglycerin fatty acid ester and dextrin to water, adding edible oil and fat while heating and stirring, or stirring whey protein and dextrin. While heating and stirring the added water, sucrose fatty acid ester, edible oil and fat containing polyglycerin fatty acid ester are emulsified by a method such as adding and stirring, and after emulsification, if necessary, further micronized with a homogenizer. It can be obtained by a method. Usually, after emulsification or micronization, the product is sterilized and cooled to produce a product.
【００１７】本発明のつや出し剤は焼成後のパン類の表
面に塗布して、乾燥させることにより、パン類表面につ
やを与えることができる。塗布方法としては刷毛等によ
る塗布、噴霧による塗布等が挙げられるが、通常は、焼
成後のパン類の表面に刷毛によって塗布する方法が採用
される。本発明のつや出し剤は、菓子パン、食パン等の
パン類のつや出し用として好適である。The polish of the present invention can be applied to the surface of bread after baking and dried to give a gloss to the surface of bread. Examples of the application method include application using a brush or the like, application by spraying, and the like, and usually, a method of applying the product to the surface of bread after baking using a brush is used. The polishing agent of the present invention is suitable for polishing breads such as confectionery bread and loaf of bread.
【００１８】[0018]
【実施例】以下、実施例を挙げて本発明を更に詳細に説
明する。EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples.
【００１９】実施例１ ナタネ油３０重量部を撹拌装置付きのタンクに入れ、撹
拌しながら７０℃まで加熱保持した。一方、水５０．５
重量部を撹拌装置付きの別のタンクに入れ、撹拌しなが
らラクトアルブミン１．０重量部、ショ糖ステアリン酸
エステル０．５重量部を添加して７０℃に加熱して保持
し、次いでデカグリセリンモノステアリン酸エステル
１．０重量部、ヘキサグリセリンモノステアリン酸エス
テル０．５重量部及びデキストリン１６．５重量部を加
え、このタンク内に、７０℃に加熱保持したナタネ油を
加えて撹拌して予備乳化した。次いで、ホモジナイザー
で５０ｋｇ／ｃｍ2で処理して微粒化した後、ＵＨＴ式
殺菌器で殺菌処理して冷却してつや出し剤を得た。得ら
れたつや出し剤における各成分の配合割合及び食用油脂
の粒径を表１に示す。またこのつや出し剤を焼成したパ
ンの表面に塗布して性能を評価した。性能評価法は以下
の通りである。Example 1 30 parts by weight of rapeseed oil was placed in a tank equipped with a stirrer, and heated to 70 ° C. while stirring. On the other hand, water 50.5
Parts by weight into a separate tank equipped with a stirrer, add 1.0 parts by weight of lactalbumin and 0.5 parts by weight of sucrose stearic acid ester with stirring, heat to 70 ° C. and hold, then decaglycerin 1.0 parts by weight of monostearic acid ester, 0.5 parts by weight of hexaglycerin monostearate and 16.5 parts by weight of dextrin are added, and rapeseed oil heated and maintained at 70 ° C. is added to the tank and stirred. Pre-emulsified. Next, the mixture was treated with a homogenizer at 50 kg / cm 2 to form fine particles, and then sterilized with a UHT sterilizer and cooled to obtain a polishing agent. Table 1 shows the mixing ratio of each component and the particle size of the edible oil and fat in the obtained polishing agent. The polish was applied to the surface of the baked bread to evaluate the performance. The performance evaluation method is as follows.
【００２０】強力粉１００重量部に、砂糖１０重量部、
食塩２重量部、脱脂粉乳３重量部、全卵６重量部、イー
スト３重量部、イーストフード０．１重量部及び水５８
重量部を加え、ミキサーにより低速で３分、次いで中高
速で５分間ミキシングした後、ショートニング８重量部
を加え、更に低速で２分、次いで中高速で４分間ミキシ
ングしてパン用生地を得た。この時の温度は２７℃であ
った。その後、２７℃、湿度７５％にて５０分間生地を
発酵させ、生地を分割して１５分後に３８℃、湿度８０
％で５０分間ホイロを行った後、２００℃で１０分間焼
成してパンを得た。焼成直後のパンの表面に、刷毛を用
いてつや出し剤を塗布し、５時間室温で放冷した後、表
面のつや、べとつきの状態を評価した。またつや出し剤
の塗布状態を、焼成直後に刷毛で塗布した時のつや出し
剤のはじけ具合と、放冷後のパン表面のつやの状態とに
よって評価した。結果を表２に示す。またつや出し剤の
耐酸性を評価した結果を表２にあわせて示す。[0020] 100 parts by weight of strong flour, 10 parts by weight of sugar,
Salt 2 parts by weight, skim milk powder 3 parts by weight, whole egg 6 parts by weight, yeast 3 parts by weight, yeast food 0.1 parts by weight and water 58
Parts by weight, and mixed by a mixer at a low speed for 3 minutes and then at a medium and high speed for 5 minutes. Then, 8 parts by weight of shortening was added and further mixed at a low speed for 2 minutes and then at a medium and high speed for 4 minutes to obtain a dough for bread. . The temperature at this time was 27 ° C. Then, the dough is fermented at 27 ° C. and a humidity of 75% for 50 minutes.
%, Followed by baking at 200 ° C. for 10 minutes to obtain bread. A polishing agent was applied to the surface of the bread immediately after baking using a brush and allowed to cool at room temperature for 5 hours, and then the state of the surface gloss and tackiness was evaluated. The application state of the polishing agent was evaluated based on the degree of popping of the polishing agent when applied with a brush immediately after baking, and the state of the gloss on the bread surface after cooling. Table 2 shows the results. Table 2 also shows the results of evaluating the acid resistance of the polishing agent.
【００２１】[0021]
【表１】 [Table 1]
【００２２】[0022]
【表２】 [Table 2]
【００２３】尚、つや出し剤の各性状の評価は以下の基
準で行った。 パンに塗布したときのつや ＡＡ：パン表面に非常に優れたつやが認められる。 Ａ：パン表面に優れたつやが認められる。 Ｂ：僅かにつやが認められる。 Ｃ：つやが認められない。The properties of the polishing agent were evaluated according to the following criteria. Gloss when applied to bread AA: Very good gloss is observed on the bread surface. A: Excellent gloss is observed on the bread surface. B: Slight gloss is observed. C: No gloss is observed.
【００２４】パンに塗布したときのべとつき 焼成直後のパン表面につや出し剤を塗布し、５時間室温
にて放冷した後、パンに家庭用食品用ラップフィルムの
６ｃｍ×１５ｃｍ片を、つや出し剤塗布面に密着させ、
次いで剥離した時のパン表面に対するラップフィルム片
の付着具合により、 ○：パン表面からラップフィルム片が簡単に剥離され
た。 ×：パン表面にラップフィルム片が付着し、剥離し難
い。 として評価した。Stickiness when applied to bread A polishing agent is applied to the surface of the bread immediately after baking, and left to cool at room temperature for 5 hours. Then, a 6 cm x 15 cm piece of a wrap film for household food is applied to the bread, and the polishing agent is applied. Adhere to the surface,
Next, depending on the degree of adhesion of the wrap film piece to the bread surface at the time of peeling, ○: the wrap film piece was easily peeled from the bread surface. X: The wrap film piece adheres to the bread surface and is difficult to peel off. Was evaluated.
【００２５】つや出し剤の塗布状態 はじけ具合 焼成直後のパンに塗布した時、つや出し剤のはじけ具合
を観察し、 ○：パン表面に塗布したつや出し剤がはじかれずに、表
面に均一に塗布される。 ×：パン表面に塗布したつや出し剤がはじかれ、表面に
均一に塗布されない。として評価した。 放冷後のつやの状態 ○：パン表面に均一なつやがある。 ×：パン表面のつやにむらがある。 として評価した。Applied state of polishing agent When applied to bread just after baking, the degree of popping of the polishing agent is observed. ○: The polishing agent applied to the bread surface is uniformly applied without being repelled. X: The polishing agent applied to the bread surface was repelled and was not applied uniformly to the surface. Was evaluated. Gloss state after standing to cool ○: There is uniform gloss on the bread surface. ×: The gloss on the bread surface is uneven. Was evaluated.
【００２６】耐酸性 つや出し剤に０．４％クエン酸水溶液を添加してｐＨ＝
５．０に調整し、５時間後の状態を観察し、 ○：油の分離は全く認められない。 △：僅かに油の分離が認められるものの、実用上は問題
がない程度である。 ×：油の分離が激しく、使用不能。 として評価した。Acid resistance A 0.4% aqueous solution of citric acid is added to the polishing agent to adjust the pH to
It was adjusted to 5.0, and the state after 5 hours was observed. ：: No oil separation was observed. Δ: Although oil separation was slightly observed, there was no practical problem. ×: Oil separation was severe, and it was unusable. Was evaluated.
【００２７】実施例２〜３、比較例１ 表１に示す配合により実施例１と同様にして乳化して、
ホモジナイザーにて１５０ｋｇ／ｃｍ2で処理して微粒
子化した後、ＵＨＴ式殺菌器で殺菌処理して冷却し、つ
や出し剤を得た。得られた各つや出し剤における食用油
脂の粒径を表２にあわせて示す。これら各つや出し剤
を、実施例１と同様にしてパン類の表面に塗布し、つや
出し剤の性能を評価した。また同様にしてつや出し剤の
耐酸性を評価した。結果を表２に示す。Examples 2 to 3 and Comparative Example 1 Emulsified in the same manner as in Example 1 with the composition shown in Table 1,
After treating with a homogenizer at 150 kg / cm 2 to form fine particles, the mixture was sterilized with a UHT-type sterilizer and cooled to obtain a polishing agent. Table 2 shows the particle size of the edible oil / fat in each of the obtained polishing agents. Each of these polishing agents was applied to the surface of bread in the same manner as in Example 1, and the performance of the polishing agent was evaluated. In the same manner, the acid resistance of the polishing agent was evaluated. Table 2 shows the results.
【００２８】比較例２ 表１に示す配合により実施例１と同様に乳化して、ホモ
ジナイザーにて２０ｋｇ／ｃｍ2で処理して微粒子化し
た後、ＵＨＴ式殺菌器で殺菌処理して冷却し、つや出し
剤を得た。得られたつや出し剤における食用油脂の粒径
を表２にあわせて示す。このつや出し剤を、実施例１と
同様にしてパン類の表面に塗布し、つや出し剤の性能を
評価した。また同様にしてつや出し剤の耐酸性を評価し
た。結果を表２に示す。Comparative Example 2 The mixture was emulsified in the same manner as in Example 1 by the formulation shown in Table 1, and treated with a homogenizer at 20 kg / cm 2 to obtain fine particles, and then sterilized by a UHT sterilizer and cooled. A polish was obtained. Table 2 shows the particle size of the edible oil and fat in the obtained polishing agent. This polish was applied to the surface of bread in the same manner as in Example 1, and the performance of the polish was evaluated. In the same manner, the acid resistance of the polishing agent was evaluated. Table 2 shows the results.
【００２９】比較例３ デキストリン水溶液（２３．６重量％水溶液）をつや出
し剤として用い、実施例１と同様にして性能の評価を行
った。結果を表２にあわせて示す。Comparative Example 3 The performance was evaluated in the same manner as in Example 1 except that an aqueous dextrin solution (23.6% by weight aqueous solution) was used as a polishing agent. The results are shown in Table 2.
【００３０】比較例４ デキストリン水溶液（５０重量％水溶液）をつや出し剤
として用い、実施例１と同様にして性能の評価を行っ
た。結果を表２にあわせて示す。Comparative Example 4 The performance was evaluated in the same manner as in Example 1 except that an aqueous dextrin solution (50% by weight aqueous solution) was used as a polishing agent. The results are shown in Table 2.
【００３１】比較例５ ナタネサラダ油９５．５重量部に、ショ糖ステアリン酸
エステル０．５０重量部、レシチン３．０重量部、酢酸
モノグリセライド１．０重量部を配合してつや出し剤を
調製し、このつや出し剤の性能を実施例１と同様にして
評価した。結果を表２にあわせて示す。Comparative Example 5 A polishing agent was prepared by mixing 0.55 parts by weight of sucrose stearic acid ester, 3.0 parts by weight of lecithin, and 1.0 part by weight of monoglyceride acetate with 95.5 parts by weight of rapeseed salad oil. The performance of this polishing agent was evaluated in the same manner as in Example 1. The results are shown in Table 2.
【００３２】[0032]
【発明の効果】以上説明したように本発明のつや出し剤
は、デキストリンを特定の乳化安定剤とともに、食用油
脂を用いたＯ／Ｗ型エマルジョン中に含有せしめた構成
としたため、乳化安定性、耐酸性に優れ、パン類の表面
に連続して塗布する過程で、つや出し剤のｐＨが低下し
た場合でも乳化状態が安定に保たれ、分離する等の虞れ
がない。また本発明のつや出し剤は焼成したパン類表面
に塗布、乾燥させた後の、パン類表面のつや出し効果に
優れるとともに、パン類の表面がべとつくことがない等
の優れた効果を有する。As described above, the polishing agent of the present invention has a constitution in which dextrin is contained in an O / W emulsion using an edible oil and fat together with a specific emulsion stabilizer, so that the emulsion stability and acid resistance are improved. The emulsified state is excellent and the emulsified state is kept stable even if the pH of the polishing agent is lowered in the process of continuous application to the surface of bread, and there is no fear of separation. In addition, the polishing agent of the present invention has an excellent polishing effect on the surface of the bread after being applied and dried on the surface of the baked bread, and also has an excellent effect that the surface of the bread does not stick.
Claims (3)
中に、デキストリンと、乳化安定剤としてショ糖脂肪酸
エステル、ポリグリセリン脂肪酸エステル及び乳清蛋白
質とが含有されていることを特徴とするパン類用つや出
し剤。1. A bread characterized in that an O / W emulsion using edible oil and fat contains dextrin and sucrose fatty acid ester, polyglycerin fatty acid ester and whey protein as emulsion stabilizers. Kind of polish.
ている請求項１記載のパン類用つや出し剤。2. The polishing agent for breads according to claim 1, wherein the edible fat or oil is emulsified with an average particle size of 3 μm or less.
ン５〜３０重量％、ショ糖脂肪酸エステル０．０５〜
２．０重量％、ポリグリセリン脂肪酸エステル０．１〜
３．０重量％、乳清蛋白質０．０５〜３．０重量％、水
３２〜８４．８重量％の割合で含む請求項１又は２記載
のパン類用つや出し剤。3. Edible fats and oils 10 to 30% by weight, dextrin 5 to 30% by weight, sucrose fatty acid ester 0.05 to
2.0% by weight, polyglycerin fatty acid ester 0.1-
The polishing agent for breads according to claim 1 or 2, comprising 3.0% by weight, 0.05 to 3.0% by weight of whey protein, and 32 to 84.8% by weight of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33800199A JP3960724B2 (en) | 1999-11-29 | 1999-11-29 | Polishing agent for bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33800199A JP3960724B2 (en) | 1999-11-29 | 1999-11-29 | Polishing agent for bread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001149009A true JP2001149009A (en) | 2001-06-05 |
| JP3960724B2 JP3960724B2 (en) | 2007-08-15 |
Family
ID=18314026
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP33800199A Expired - Lifetime JP3960724B2 (en) | 1999-11-29 | 1999-11-29 | Polishing agent for bread |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3960724B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008148599A (en) * | 2006-12-15 | 2008-07-03 | Miyoshi Oil & Fat Co Ltd | Glazing agent for roasted food |
| JP2008161123A (en) * | 2006-12-28 | 2008-07-17 | Miyoshi Oil & Fat Co Ltd | Fluid oil-in-water emulsified substance for making bread and confectionery |
| WO2015147238A1 (en) * | 2014-03-27 | 2015-10-01 | 味の素株式会社 | Composition for imparting milk-like smoothness and depth |
| WO2018235848A1 (en) * | 2017-06-20 | 2018-12-27 | 三菱ケミカルフーズ株式会社 | Emulsion composition and beverage |
| JP2019092437A (en) * | 2017-11-22 | 2019-06-20 | 株式会社Adeka | Aqueous liquid for bakery product impregnation |
-
1999
- 1999-11-29 JP JP33800199A patent/JP3960724B2/en not_active Expired - Lifetime
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008148599A (en) * | 2006-12-15 | 2008-07-03 | Miyoshi Oil & Fat Co Ltd | Glazing agent for roasted food |
| JP4610547B2 (en) * | 2006-12-15 | 2011-01-12 | ミヨシ油脂株式会社 | Polishing agent for baked food |
| JP2008161123A (en) * | 2006-12-28 | 2008-07-17 | Miyoshi Oil & Fat Co Ltd | Fluid oil-in-water emulsified substance for making bread and confectionery |
| JP4683566B2 (en) * | 2006-12-28 | 2011-05-18 | ミヨシ油脂株式会社 | Fluid oil-in-water emulsion for kneading bread dough |
| WO2015147238A1 (en) * | 2014-03-27 | 2015-10-01 | 味の素株式会社 | Composition for imparting milk-like smoothness and depth |
| JPWO2015147238A1 (en) * | 2014-03-27 | 2017-04-13 | 味の素株式会社 | Composition that gives milky smoothness and richness |
| WO2018235848A1 (en) * | 2017-06-20 | 2018-12-27 | 三菱ケミカルフーズ株式会社 | Emulsion composition and beverage |
| JP2019004877A (en) * | 2017-06-20 | 2019-01-17 | 三菱ケミカルフーズ株式会社 | Emulsion composition and beverage |
| JP2019004876A (en) * | 2017-06-20 | 2019-01-17 | 三菱ケミカルフーズ株式会社 | Emulsion composition and beverage |
| CN110753495A (en) * | 2017-06-20 | 2020-02-04 | 三菱化学食品株式会社 | Emulsified composition and beverage |
| JP7070135B2 (en) | 2017-06-20 | 2022-05-18 | 三菱ケミカル株式会社 | Emulsified compositions and beverages |
| JP7070136B2 (en) | 2017-06-20 | 2022-05-18 | 三菱ケミカル株式会社 | Emulsified compositions and beverages |
| CN110753495B (en) * | 2017-06-20 | 2023-04-18 | 三菱化学株式会社 | Emulsified composition and beverage |
| JP2019092437A (en) * | 2017-11-22 | 2019-06-20 | 株式会社Adeka | Aqueous liquid for bakery product impregnation |
| JP7103731B2 (en) | 2017-11-22 | 2022-07-20 | 株式会社Adeka | Aqueous liquid for impregnation of bakery products |
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