JP2005253426A - Acidic oil-in-water emulsified product for bakery food coating - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an acidic oil-in-water emulsified product for bakery food coating enabling uniformly coating bakery food, especially sliced bread, hardly causing scorching and excellently leaving acidic flavor when heating coated bakery food, and enabling to provide soft re-heated bakery food having aging resistant properties, and to provide re-heated bakery food obtained by coating the acidic oil-in-water emulsified product followed by heating. <P>SOLUTION: This acidic oil-in-water emulsified product for bakery food coating contains 5-40 wt.% of edible oil and fat, 1-20 wt.% of yolk and 1-30 wt.% of saccharides, and has a viscosity of ≥100 mPa s and ≤500 mPa s at all the temperatures of 10-40°C. The reheated bakery food is obtained by coating bakery food with the acidic oil-in-water emulsified product for bakery food coating followed by heating. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to an acidic oil-in-water emulsion for bakery food coating, and more specifically, it can be uniformly coated on bakery food, especially sliced bread, and when the coated bakery food is heated, The present invention relates to an acidic oil-in-water emulsion for coating bakery foods that can give a reheat bakery food that is hard to cause burns, has a good acidic flavor, is soft, and has aging resistance. The present invention also relates to a reheat bakery food that is coated with the acidic oil-in-water emulsion and heated.

  Acidic oil-in-water emulsification such as mayonnaise, tartar sauce and emulsified salad dressings made mainly from fats and oils, egg yolk, whole eggs and egg whites, vinegar and seasonings as main ingredients These acidic oil-in-water emulsions are widely used in the restaurant industry, the salad industry and other prepared food industries, the confectionery industry, the bread industry and the like. The flavor of these acidic oil-in-water emulsions is very appetizing. In particular, sugar beet bread baked by placing an acidic oil-in-water emulsion on bread and baked is one type of bakery food that has long been popular. For acidic oil-in-water emulsions used in this bakery food, heat resistance has been consistently required as performance. This is because when an acidic oil-in-water emulsion without heat resistance is used, the acidic oil-in-water emulsion is separated by heating, and in addition to the problem that it looks bad, sourness flies, This is because there is a problem that the flavor becomes weak.

  As a method for imparting heat resistance to an acidic oil-in-water emulsion, for example, a method for improving heat resistance with additives such as enzyme-treated egg yolk, starch, egg white, etc. (see, for example, Patent Documents 1 to 3). For example, there is a method (for example, refer to Patent Document 4) in which the viscosity becomes a fluid state by heating and returns to a solid state by cooling. By these methods, the heat resistance of the acidic oil-in-water emulsion is improved, and when the acidic oil-in-water emulsion having such heat resistance is topped and baked, the film is squeezed or squeezed without oil separation. It became possible to leave the baking in the shape as it is, and to leave its acidity and flavor.

  On the other hand, as an oil / fat composition for so-called bakery food coatings, when an acidic oil-in-water emulsion is coated on a bakery food such as bread or cake and then heated, in a general acid oil-in-water emulsion without heat resistance, The film made of protein, etc. sticks to the surface, and it does not become a smooth and delicious surface, such as margarine on bread, and the appearance of the surface is not good due to the separated oil and fat etc. Not good.

  In addition, when the above-mentioned heat-resistant acidic oil-in-water emulsion is used as an oil / fat composition for bakery food coatings, it does not soak into bread, swells and remains unbaked, and further cracks, etc. The surface does not look tasty and you cannot get a sense of unity with the bread.

  In addition, when a liquid acidic oil-in-water emulsion such as an emulsified salad dressing is applied and baked as an oil / fat composition for a bakery food coating, the acidic oil-in-water emulsion penetrates into the bread, and the bread In addition to the problem of becoming watery, there is also a problem that the acidic oil-in-water emulsion flows from the pan during baking, stains the display board, and also causes burns.

  As another method, a water-in-oil emulsion containing a flavoring component is attached to a bakery product, so that the water-in-oil emulsion is appropriately soaked and the flavor caused by heating is less likely to fly ( For example, refer to Patent Document 5), but in this method, in order to sufficiently impart flavor (in this case, egg flavor and acidity components) to the bakery product, a large amount of fats and oils are imparted to the bakery product. Therefore, there is a problem that the obtained bakery food has an oily texture.

  Furthermore, the reheated bakery foods obtained by these methods are baked foods twice, resulting in a hard texture, conversely a watery texture, and aging. There was a problem.

  In this way, when an acidic oil-in-water emulsion is coated on a bakery food such as bread or cake, when heated, a good acidity can be left on a homogeneous surface to obtain a bakery food that is difficult to age. An acidic oil-in-water emulsion for bakery food coating that can be obtained has not been obtained.

Japanese Patent Application Laid-Open No. 11-289979 JP 59-125866 A JP-A-9-271355 JP 2001-17120 A JP 60-224444 A

  Therefore, the object of the present invention is to uniformly coat a bakery food, particularly sliced bread, and when the coated bakery food is heated, it is difficult to cause scorch and the acidic flavor remains good, Moreover, the present invention provides an acidic oil-in-water emulsion for bakery food coating that can provide a soft and aging-resistant reheat bakery food, and a reheat bakery food heated by coating the acidic oil-in-water emulsion. It is in.

  As a result of intensive studies and studies to solve the above-mentioned problems related to acidic oil-in-water emulsions for bakery food coatings, the present inventors have a specific fat content, egg yolk content and saccharide content, and a specific temperature range. It was found that an acidic oil-in-water emulsion for bakery food coating having a specific viscosity can achieve the above object.

  The present invention has been made on the basis of the above findings, and contains 5 to 40% by weight of edible fats and oils, 1 to 20% by weight of egg yolks and 1 to 30% by weight of sugars, and has a viscosity at all temperatures of 10 to 40 ° C. Is coated with an acidic oil-in-water emulsion for bakery food coating, and an acidic oil-in-water emulsion for bakery food coating The present invention provides a reheat bakery food characterized by being heated.

  The acidic oil-in-water emulsion for bakery food coating according to the present invention can be uniformly coated on a bakery food such as bread or cake, particularly a bakery food such as sliced bread, and is difficult to burn when heated. The acidic flavor remains good. In addition, the reheat bakery food of the present invention heated by coating the acidic oil-in-water emulsion is soft and has aging resistance.

  Hereinafter, the acidic oil-in-water emulsion for bakery food coating of the present invention will be described in detail.

  The edible fat used in the acidic oil-in-water emulsion for bakery food coating of the present invention may be any edible fat and oil, and representative examples thereof are soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut Oils such as oil, rice oil, bean flower oil, sunflower oil, etc., which are liquid at room temperature, but other oils that are solid at room temperature such as palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, etc. Furthermore, fats and oils subjected to physical or chemical treatment such as hardened oil, fractionated oil, transesterified oil and the like of these edible fats and oils can also be used.

  Among these edible fats and oils, it is preferable to use fats and oils that are liquid at 20 ° C., specifically, soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, bean flower oil, sunflower oil, One or two or more types of mixed fats and oils selected from palm fraction soft part oil and finely hydrogenated fats and oils of these fats are preferably used.

  Moreover, you may add the component and additive which melt | dissolve in fats and oils, such as antioxidants, such as tocopherol, and coloring agents, such as (beta) carotene, to the said edible fats and oils.

  The blending ratio of the edible oil / fat is 5 to 40% by weight, preferably 10 to 30% by weight for stabilizing acidic oil-in-water emulsification and improving the flavor and texture. When the blending ratio of the edible oil / fat is larger than 40% by weight, the viscosity becomes too high, and when it is smaller than 5% by weight, the emulsion stability of the resulting acidic oil-in-water emulsion for bakery food coating decreases, and the food Feels worse. Moreover, when it is outside the above range, there is also a problem that the reheated bakery food that has been coated and baked with the acidic oil-in-water emulsion for coating bakery food is likely to burn.

  In the acidic oil-in-water emulsion for bakery food coating of the present invention, egg yolks are used in an amount of 1 to 20% by weight, preferably 3 to 15% by weight, more preferably 5 to 15% by weight. When the blending ratio of egg yolks is larger than 20% by weight, the viscosity of the resulting acidic oil-in-water emulsion for bakery food coatings is remarkably increased, and when it is less than 1% by weight, the oil-in-water emulsification is unstable. .

  The above egg yolks include whole egg, egg yolk, salted egg yolk, salted whole egg, whole sweetened egg, sweetened egg yolk, dried whole egg, dried egg yolk, frozen whole egg, frozen egg yolk, frozen sweetened whole egg, frozen sweetened egg yolk, enzyme Treated whole eggs, enzyme-treated egg yolks and the like can be mentioned, and one or more selected from these can be used. In addition, when sugar content is contained in the said egg yolk, this sugar content is included in content of the following saccharides.

  In the acidic oil-in-water emulsion for bakery food coating of the present invention, saccharide is used in an amount of 1 to 30% by weight, preferably 5 to 20% by weight, more preferably 5 to 15% by weight. If the saccharide content is greater than 30% by weight, the viscosity of the resulting acidic oil-in-water emulsion for bakery food coatings will increase significantly. If it is less than 1% by weight, the flavor will be impaired, and acidic oil-in-water emulsification will occur. Is unstable.

  Examples of the saccharides include sucrose, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, cyclodextrin, enzymatic saccharified starch syrup, acidified starch syrup, reduced polydextrose, reduced lactose, Sorbitol, xylitol, maltitol, erythritol, mannitol, palatinit, lactitol, linear oligosaccharide alcohol, branched oligosaccharide alcohol, highly saccharified reduced starch syrup, reduced maltose starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound syrup, oligosaccharide , Xylose, trehalose, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, xylo-oligosaccharide, arabinose, palatinose oligosaccharide, agarooligosaccharide, chitin oligosaccharide, whey oligosaccharide, hemicellulose, molasses, isomaltoligosaccharide, malto-oligosaccharide, couplings Chromatography, raffinose, lactulose, Teandeorigo sugar, Genchiorigo sugar and the like, can be used alone or in combination of two or more selected from these.

  In the acidic oil-in-water emulsion for bakery food coating of the present invention, it is preferable that a part or all of the saccharide, specifically 50 to 100% by weight, is a sugar alcohol. By using a sugar alcohol, it is possible to greatly reduce scorching at the time of baking of a reheated bakery food that has been coated and baked with an acidic oil-in-water emulsion for coating bakery food. The sugar alcohol is obtained by reducing a monosaccharide, an oligosaccharide having 2 to 10 monosaccharides bonded thereto, or dextrin, starch syrup, starch, etc. by fermentation or hydrogenation. Specifically, Reduced polydextrose, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, palatinit, lactitol, linear oligosaccharide alcohol, branched oligosaccharide alcohol, highly saccharified reduced starch syrup, reduced maltose starch syrup, reduced starch syrup, etc. Among them, by using one or more selected from high saccharified reduced starch syrup, reduced maltose syrup, and reduced starch syrup, the viscosity of the acidic oil-in-water emulsion is stabilized in a wide temperature range, and a particularly preferable effect is obtained. The form of the sugar alcohol may be in the form of powder or a sugar alcohol composition in which the sugar alcohol is dissolved in water to form a syrup.

The acidic oil-in-water emulsion for bakery food coating of the present invention has a viscosity of 100 mPa · s or higher, preferably 200 Pa · s or higher, and 5000 mPa · s or lower at all temperatures of 10 to 40 ° C. Preferably it is 3000 mPa * s or less.
When the viscosity exceeds 5000 mPa · s at any temperature of 10 to 40 ° C., it becomes difficult to uniformly coat the bakery food, and it is difficult to penetrate the bread, so that the object of the present invention is achieved. I can't. There is also a problem that the used bakery food has a hard texture.
When the viscosity is less than 100 mPa · s at any temperature of 10 to 40 ° C., the fluidity is too high, and there is a harmful effect such as flowing out at the time of baking, smearing the display board, and the portion being burnt, and for bakery food coating. There is also a risk of oil separation and the like during storage of acidic oil-in-water emulsions. There is also a problem that the bakery food used becomes a sticky texture.

  The acidic oil-in-water emulsion for bakery food coating of the present invention uses an acid, a sour agent, and water as necessary to make the pH of the aqueous phase acidic.

  Acids and acidulants used for the above pH adjustment include lactic acid, citric acid, gluconic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, vinegar (acetic acid), fruit juice, fermented milk, etc. These may be used alone or in combination of two or more.

  The acidic oil-in-water emulsion for bakery food coating of the present invention has a pH of preferably 2.0 to 5.5, more preferably 2.5 to 5.0, in order to achieve optimal flavor and physical properties. Most preferably, it is in the range of 2.8 to 4.5. If the pH is less than 2.0, the acidity of the resulting bakery food may be too strong, and if the pH exceeds 5.5, the resulting bakery food may not have an acidic flavor.

  In the acidic oil-in-water emulsion for bakery food coating of the present invention, the acid and acidulant usage amount and water usage amount are preferably acidic oil-in-water emulsion so that the pH of the aqueous phase becomes acidic. May be suitably selected according to the type of acid used, etc., so that the pH of the acid or acidulant is preferably 1 to 20% by weight, water. The amount used is selected from the range of 20 to 70% by weight.

  Further, in the present invention, auxiliary materials known to be used in acidic oil-in-water emulsions such as mayonnaise, tartar sauce, and emulsified salad dressing are arbitrarily used unless the object of the present invention is impaired. can do. Examples of the auxiliary materials include thickening stabilizers, starches, modified starches, tomatoes, cheese, curry powder, flavor materials such as spices such as pepper, and spices and spices, emulsifiers such as lecithin, lysolecithin, glycerin fatty acid esters, flavorings, salt , Vegetables such as proteins, colorants, and pickles. Examples of the thickening stabilizer include xanthan gum, sodium alginate, alginic acid, pectin, guar gum, tarragant gum, locust bean gum, gellan gum, gelatin, and microfibrous cellulose. The above-mentioned modified starch originates from starch such as corn, waxy corn, tapioca, potato, sweet potato, wheat, rice, etc., and these starches are treated with enzymes such as amylase, acid, alkali, esterified, phosphoric acid Examples include those that have been subjected to physical and chemical treatments such as cross-linking, heating, and moist heat treatment, and those that have been gelatinized by heat treatment in advance so that these modified starches can be easily dissolved in water. Examples of the protein include milk proteins such as casein, whey protein, milk fat globule coat protein, and plant proteins such as soybean protein. The amount of the auxiliary material used can be appropriately selected according to the purpose of use and the like, but in the acidic oil-in-water emulsion for bakery food coating of the present invention, the total amount is preferably 15% by weight or less. However, for starch and modified starch, the viscosity of the acidic oil-in-water emulsion for bakery food coating tends to be high and the texture after heating tends to be poor. Is preferably 2% by weight or less.

  The acidic oil-in-water emulsion for bakery food coating of the present invention can be obtained, for example, as follows. First, prepare an aqueous phase in which egg yolks such as salted egg yolk, sour seasonings such as vinegar, salt, sugars such as syrup, and spices such as pepper are dispersed and dissolved in water, and in oils such as soybean oil, An oil phase in which a thickening stabilizer and the like are dispersed is prepared. Subsequently, an oil phase is added, stirring an aqueous phase, and an oil-in-water type preliminary emulsion is obtained. The oil-in-water type pre-emulsified product is processed with a homogenizer such as a colloid mill or a homogenizer such as a homogenizer to perform final emulsification, thereby obtaining the acidic oil-in-water type emulsion for bakery food coating of the present invention.

  The average particle size of the oil particles in the acidic oil-in-water emulsion for bakery food coating of the present invention is preferably 20 μm or less, more preferably 10 μm or less, and most preferably 5 μm or less. If it exceeds 20 μm, the emulsion stability of the acidic oil-in-water emulsion for bakery food coating will decrease, the viscosity will decrease, it will become fluid, it will flow out during baking, the display plate will be soiled, and the part may be burnt In addition, there is a risk of oil separation or the like during storage of the acidic oil-in-water emulsion for bakery food coating, which is not preferable. There is also a problem that the bakery food used tends to have a sticky and poor texture. The average particle diameter can be measured, for example, with a laser diffraction particle size distribution analyzer (SALD-2100 type) manufactured by Shimadzu Corporation or an optical microscope.

  Next, the reheat bakery food of the present invention will be described.

  The reheat bakery food of the present invention can be obtained by coating the bakery food with the acidic oil-in-water emulsion for coating bakery food of the present invention and then heating.

  The bakery food is not particularly limited. For example, bread, variety red, sweet bread, French bread, British bread, rye bread, Danish pastry, English muffin, grissini, coffee cake, brioche, stollen, panettone , Croissants, yeast pie, pita, naan, muffins, steamed bread, yeast donuts, waffles, pie, and other breads, and cakes such as snack castella, butter cake, sponge cake, chiffon cake, and sand cake.

  When the bakery food is bread, since the surface is cured by baking, it may be difficult to coat the acidic oil-in-water emulsion for bakery food coating of the present invention. Therefore, preferably sliced bread, more preferably sliced bread, French bread and British bread are used. In the case of cakes, though not as much as breads, since the surface is hard, it is preferable to use sliced ones, and it is preferable to slice and use butter cakes, sponge cakes, and the like.

  The method of coating the acidic oil-in-water emulsion for bakery food coating of the present invention on the bakery food is not particularly limited, but the acidic oil-in-water emulsion for bakery food coating of the present invention is heated. The temperature is preferably 10 to 40 ° C., more preferably 15 to 25 ° C., and it can be attached to the bakery food by a method such as coating, dipping or spraying. In the case of application, for example, it can be applied to one side of a bakery food, further turned over and applied to the other side, or applied to the entire surface. In the case of dipping, for example, the bakery food can be dipped only on one side or both sides, or completely dipped in a vat containing the acidic oil-in-water emulsion for coating bakery food of the present invention.

  The coating amount of the acidic oil-in-water emulsion for coating bakery food according to the present invention, that is, the coating amount on the bakery food is not particularly limited, but is preferably 25 to 100 weights with respect to 100 parts by weight of the bakery food. Parts, more preferably 25 to 70 parts by weight, most preferably 30 to 40 parts by weight. If the amount is less than 25 parts by weight, the attached taste is light, and the texture of the obtained bakery food tends to be hard rusks. On the other hand, if the amount exceeds 100 parts by weight, the bakery food becomes too soft and tends to have a watery texture, and the storage stability tends to deteriorate.

  In addition to the acidic oil-in-water emulsion composition for bakery food coating of the present invention, other components such as cinnamon and spices may be separately attached to the reheated bakery food of the present invention.

  Further, the heating method is not particularly limited. For example, a method such as baking with a hot plate, oven or jet oven, heating with a frying pan, steaming with a steamer, or heating with microwaves, etc. Is mentioned.

  The heating conditions vary depending on the type of bakery food. For example, the heating conditions when using an oven are preferably 120 to 240 ° C. for 2 to 15 minutes, more preferably 130 to 210 ° C. for 3 to 11 minutes. It is. Moreover, the heating conditions when using a jet oven are preferably 220 to 260 ° C. for 1 to 7 minutes, and more preferably 230 to 260 ° C. for 2 to 5 minutes. Moreover, the heating conditions for steaming are preferably 90 to 110 ° C. for 5 to 20 minutes, more preferably 100 to 110 ° C. for 7 to 15 minutes.

  The reheat bakery food product of the present invention thus obtained has a homogeneous surface, a soft texture, a good acidic flavor, and is not easily hardened over time. It has the feature of being difficult to age.

  EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated further in detail, these do not limit this invention at all.

[Example 1]
36 parts by weight of water, 20 parts by weight of reduced starch syrup (sugar content 70% by weight, water 30% by weight), 10 parts by weight of vinegar, 3 parts by weight of sodium chloride, 0.3 parts by weight of sodium glutamate, 0.4 parts by weight of mustard flour and salted An aqueous phase was prepared by mixing 10 parts by weight of egg yolk. Separately, 20 parts by weight of rapeseed salad oil, 0.1 parts by weight of xanthan gum and 0.2 parts by weight of gelatin were mixed to prepare an oil phase. Next, an oil phase is added while stirring the aqueous phase to obtain an oil-in-water preliminary emulsion, which is homogenized with a homogenizer, and the pH is 3.5. The acidic oil-in-water emulsion for bakery food coating of the present invention Got. The obtained acidic oil-in-water emulsion for coating a bakery food was measured under an optical microscope. The average particle size of the oil particles was 3 μm or less, and a viscometer (made by TOKIMEC, No. 1 rotor) was used. When the viscosity was measured, the viscosity at 10 ° C. was 1200 mPa · s, and the viscosity at 40 ° C. was 1000 mPa · s.

[Example 2]
46 parts by weight of water, 10 parts by weight of reduced starch syrup (sugar content 70%, water 30% by weight), 10 parts by weight of vinegar, 3 parts by weight of sodium chloride, 0.3 parts by weight of sodium glutamate, 0.4 parts by weight of pepper powder and salted egg yolk An aqueous phase was prepared by mixing 10 parts by weight. Separately, 20 parts by weight of rapeseed salad oil, 0.1 parts by weight of xanthan gum and 0.2 parts by weight of gelatin were mixed to prepare an oil phase. Next, an oil phase is added while stirring the aqueous phase to obtain an oil-in-water preliminary emulsion, which is homogenized with a homogenizer, and the pH is 3.5. The acidic oil-in-water emulsion for bakery food coating of the present invention Got. The obtained acidic oil-in-water emulsion for coating a bakery food was measured under an optical microscope. The average particle size of the oil particles was 3 μm or less, and a viscometer (made by TOKIMEC, No. 1 rotor) was used. When the viscosity was measured, the viscosity at 10 ° C. was 800 mPa · s, and the viscosity at 40 ° C. was 600 mPa · s.

Example 3
54.1 parts by weight of water, 10 parts by weight of reduced starch syrup (sugar content 70% by weight, water 30% by weight), 12 parts by weight of vinegar, 3 parts by weight of sodium chloride, 0.2 parts by weight of sodium glutamate, 0.4 parts by weight of coarsely ground pepper And 8 parts by weight of salted egg yolk was mixed to prepare an aqueous phase. Separately, 12 parts by weight of soybean oil, 0.1 part by weight of xanthan gum and 0.2 part by weight of gelatin were mixed to prepare an oil phase. Next, the oil phase is added while stirring the aqueous phase to obtain an oil-in-water pre-emulsion, which is emulsified with a colloid mill, and the pH is 3.0. The acidic oil-in-water emulsification for bakery food coating of the present invention I got a thing. The obtained acidic oil-in-water emulsion for coating a bakery food was measured under an optical microscope. The average particle size of the oil particles was 3 μm or less, and a viscometer (made by TOKIMEC, No. 1 rotor) was used. When the viscosity was measured, the viscosity at 10 ° C. was 600 mPa · s, and the viscosity at 40 ° C. was 600 mPa · s.

[Comparative Example 1]
An aqueous phase was prepared by mixing 3 parts by weight of water, 10 parts by weight of vinegar, 1 part by weight of sodium chloride, 0.2 parts by weight of sodium glutamate, 10 parts by weight of salted egg yolk and 0.1 parts by weight of pepper powder. Next, 75.7 parts by weight of soybean oil is added as an oil phase while stirring the aqueous phase to obtain an oil-in-water preliminary emulsion, which is emulsified in a colloid mill and has a pH of 3.5. An acidic oil-in-water emulsion was obtained. The obtained acidic oil-in-water emulsion for coating a bakery food was measured under an optical microscope. The average particle size of the oil particles was 3 μm or less, and a viscometer (made by TOKIMEC, No. 6 rotor) was used. When the viscosity was measured, the viscosity at 10 ° C. was 60,000 mPa · s, and the viscosity at 40 ° C. was 50,000 mPa · s.

[Comparative Example 2]
18.7 parts by weight of water, 2 parts by weight of syrup, 10 parts by weight of vinegar, 1 part by weight of sodium chloride, 0.2 part by weight of sodium glutamate, 10 parts by weight of salted egg yolk and 0.1 part by weight of pepper powder are mixed to form an aqueous phase. Prepared. Separately, 56 parts by weight of soybean oil and 2 parts by weight of modified starch obtained by gelatinizing waxy corn after phosphoric acid crosslinking were mixed to prepare an oil phase. Next, an oil phase is added while stirring the aqueous phase to obtain an oil-in-water preliminary emulsion, which is emulsified with a colloid mill to obtain an acidic oil-in-water emulsion for bakery food coating having a pH of 3.5. It was. The obtained acidic oil-in-water emulsion for coating a bakery food was measured under an optical microscope. The average particle size of the oil particles was 3 μm or less, and a viscometer (made by TOKIMEC, No. 6 rotor) was used. When the viscosity was measured, the viscosity at 10 ° C. was 150,000 mPa · s, and the viscosity at 40 ° C. was 120,000 mPa · s.

[Examples 4 to 6 and Comparative Examples 3 to 4]
Using each of the acidic oil-in-water emulsions for bakery food coating obtained in Examples 1 to 3 and Comparative Examples 1 and 2 above, Examples 4 to 6 and Comparative Examples 3 to 4 were used as follows. Reheated bakery foods were prepared, and the obtained reheated bakery foods were evaluated.

<Creation of reheated bakery food>
A commercially available bread (Pullman type) was cut into 40 mm × 40 mm wide × 30 mm height (weight is 50 g). In a bat, an acidic oil-in-water emulsion for bakery food coating adjusted to 20 ° C. so as to have a depth of 50 mm or more is put, and the cut bread is soaked for 20 seconds on one side, and further inverted to 20 Second soaking and coating the surface with an acidic oil-in-water emulsion for bakery food coating (coating weight 16 g). In addition, since the acidic oil-in-water emulsion for bakery food coatings of Comparative Example 1 and Comparative Example 2 has a high viscosity, the acidic oil-in-water emulsion for bakery food coating of Examples 1 to 3 was used using a butter knife. It was applied so that the coating amount was the same as the case where it was. Next, this was baked for 2.5 minutes at 260 degreeC with jet oven, and the reheated bakery food was obtained.

<Evaluation of reheated bakery food>
The appearance of the obtained reheated bakery food was evaluated in four stages according to the following evaluation methods and evaluation criteria. The obtained reheated bakery food was subjected to a sensory test, and the flavor, mouth melt and texture were evaluated in four stages according to the following evaluation methods and evaluation criteria. In addition, the sample which cooled at 20 degreeC after baking for 2 hours was used for the sensory test.
Furthermore, the obtained reheated bakery food was subjected to an aging resistance test. In the aging resistance test, 2 samples were cooled for 2 hours at 20 ° C. after firing (on the day of firing), and 2 samples were cooled at 20 ° C. for 2 hours and then sealed in a bag and stored at 25 ° C. for 3 days. About the seed | species, the hardness was measured using the rheometer (made by Rheotech), and it evaluated in four steps according to the following evaluation criteria based on the measurement result. The hardness was the stress value (N / mm ² ) when the plunger used a disk with a diameter of 30 mm and was indented to half the sample thickness at an indentation speed of 6 mm / min.
These evaluation results are shown in Table 1.

(Evaluation method and evaluation criteria)
(1) Appearance: The presence or absence of scorch during firing and the smoothness of the surface were visually observed.
A: No scorch is observed at all and the surface is smooth.
○: A small amount of scorch is seen, but the surface is smooth.
(Triangle | delta): The generation | occurrence | production of charring and some oil-off was seen, the surface became a film | membrane form, and the sense of unity with bread was not acquired.
X: Burning was observed, the surface was raised, and no sense of unity with the bread was obtained.
(2) Flavor: About the obtained reheated bakery food, 10 panelists evaluated the acidic flavor.
A: Evaluated as 80% or better.
○: 50% or more and less than 80% evaluated as good.
Δ: 20% or more and less than 50% evaluated as good.
X: Less than 20% evaluated as good.
(3) Melting in mouth: Juicy feeling was evaluated by 10 panelists for the obtained reheated bakery food.
A: Evaluated as 80% or better.
○: 50% or more and less than 80% evaluated as good.
Δ: 20% or more and less than 50% evaluated as good.
X: Less than 20% evaluated as good.
(4) Food texture: About the obtained reheat bakery food, 10 panelists evaluated soft feeling.
A: Evaluated as 80% or better.
○: 50% or more and less than 80% evaluated as good.
Δ: 20% or more and less than 50% evaluated as good.
X: Less than 20% evaluated as good.
(5) Aging resistance: The hardness (A) on the firing day and the hardness (B) after 3 days were measured, and (B / A) × 100 = aging rate (%) was obtained.
◎: Less than 400% ○: 400% or more and less than 450% △: 450% or more and less than 500% ×: 500% or more

As can be seen from the above results, the breads (reheated bakery foods) of Examples 4 to 6 using the acidic oil-in-water emulsion for coating bakery foods of Examples 1 to 3 have the appearance, flavor, meltability and texture. It can be seen that the film has good aging resistance and has little aging after storage at 25 ° C. for 3 days, and has aging resistance.
Compared to this, the bread of Comparative Example 3 using the acidic oil-in-water emulsion for the bakery food coating of Comparative Example 1, which is a normal mayonnaise, showed scorching and slight oil-off, and the surface was film-like. In addition, the sense of unity with the bread was not obtained, the mouth melted and the texture was inferior, and the aging resistance was low. Further, the bread of Comparative Example 4 using the acidic oil-in-water emulsion for bakery food coating of Comparative Example 2, which is an unbaked mayonnaise, shows the occurrence of scorching, the surface is swelled, and there is no sense of unity with the bread. In addition, it was slightly inferior in mouth melting and texture, and low in aging resistance.

Claims (5)

  It contains 5 to 40% by weight of edible fats and oils, 1 to 20% by weight of egg yolks and 1 to 30% by weight of sugars, and has a viscosity of 100 mPa · s to 5000 mPa · s at all temperatures of 10 to 40 ° C. An acidic oil-in-water emulsion for bakery food coating.   The acidic oil-in-water emulsion for bakery food coating according to claim 1, wherein the pH is 2.0 to 5.5.   The acidic oil-in-water emulsion for bakery food coating according to claim 1 or 2, wherein a part or all of the saccharide is a sugar alcohol.   The acidic oil-in-water emulsion for bakery food coating according to any one of claims 1 to 3, wherein the oil particles have a particle size of 20 µm or less. A reheat bakery food, wherein the bakery food is heated after coating the acidic oil-in-water emulsion for bakery food coating according to any one of claims 1 to 4.