JP2008148599A - Glazing agent for roasted food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a glazing agent for a roasted food, which solves problems that conventionally, hen's eggs are used as the glazing agent for roasted foods, a coating film formed from hen's eggs is hard and a uniform gloss is not stably provided because of quality unevenness of hen's eggs and various glazing agents replacing hen's eggs are proposed, a coating film is hard similarly to hen's eggs and is not suitable to health intention of recent consumers due to use of food additive, slightly foams, is uniformly and easily dispersed into water and forms a coating film having an excellent gloss. <P>SOLUTION: The oil-in-water type emulsion comprises liquid oils and fats, milk whey protein and agar and is emulsified into an oil-in-water type. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a glazing agent for baked foods for imparting gloss to the surface of baked foods such as breads and baked goods.

  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, chicken eggs, which are natural foods, have uneven quality, making it difficult to give a uniform and uniform luster, and the problem is that the texture is easily lowered due to the hard film that is formed. Was demanded. In response to such demands, a glossing agent comprising milk protein and carrageenan as active ingredients (Patent Document 1), a gloss containing whey protein concentrate having a protein content of 85% by weight or more and an antifoaming emulsifier. A polishing agent (Patent Document 2), a polishing agent (Patent Document 3) composed of an oil-in-water emulsion containing a casein-containing protein, an oil and fat having a melting point of 20 ° C. or less, and a saccharide have been proposed.

JP-A-8-173089 JP 2001-309745 A JP 2002-136258 A

  However, the polishing agent described in Patent Document 1 is solid, and when used in a solution, the number of steps of dissolving and diluting with the solution increases, and the solubility is poor depending on the type of milk protein. In order to obtain a uniform solution, it is necessary to devise a dissolution method, and there is a problem that the cost is high or time is required. In addition, the film formed in the same manner as chicken eggs is hard and the texture of the baked food may be lowered. On the other hand, the polishing agent described in Patent Document 2 uses a whey protein concentrate, so it is essential to use a surfactant having an antifoaming action. In addition, the polishing agent described in Patent Document 3 In order to form a stable film with casein protein, it is necessary to use a molten salt. However, in recent years, the use of emulsifiers, molten salts and other food additives such as emulsifiers and molten salts has not been achieved due to increased consumer health and natural orientation. An agent was desired. An object of the present invention is to provide a polishing agent that solves the problems of these conventional polishing agents.

That is, the present invention
(1) A glazing agent for baked food, characterized by being emulsified in an oil-in-water type, including liquid fats and oils, whey protein, and agar.
(2) The baking agent for baking food according to (1) above, wherein the agar has a jelly strength of 10 to 50 g / cm ² .
(3) The polishing agent for baked foods according to (1) or (2), wherein the viscosity at 25 ° C. is 20 to 150 mPa · s,
(4) The polishing agent for baked foods according to any one of (1) to (3) above, wherein the whey protein has a gel strength of 8.0 to 18.0 N / cm ² (15% water gel),
Is the gist.

  The polishing agent of the present invention uses whey protein and can be easily dispersed uniformly in water. As a polishing agent, gloss is good and uniform and soft film formation is realized. Further, there is no need for a molten salt (such as phosphate) which is a food additive for making it tolerant like casein protein. Although the polishing agent of the present invention contains whey protein, it can suppress foaming at the time of stirring during production by using agar, and uses a defoaming emulsifier. There is no need, and it is consistent with health-consciousness without using any recent additives. Furthermore, since the change of the liquid viscosity with respect to temperature can be suppressed, a uniform film can be formed.

  As the liquid oil in the polishing agent of the present invention, a liquid oil having a melting point of 20 ° C. or lower and liquid at room temperature is used. 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.

The whey protein used in the present invention is an aqueous solution obtained by removing casein, milk fat, fat-soluble vitamin and the like from milk, and whey protein concentrate (WPC), whey separated protein (WPI) and the like can be used. . Whey protein is obtained by ion exchange, ultrafiltration, and concentration as its production method, and those having different gel strengths are obtained depending on the conditions and the degree of protein denaturation. The whey protein of the present application preferably has a gel strength of 8.0 to 18.0 N / cm ² (15% water gel), more preferably 11.0 to 15.0 N / cm ² (15% water gel). It is preferable to use a gel having a gel strength of 11.0 to 15.0 N / cm ² (15% water gel) because the gloss is further improved. The gel strength was measured by a card meter after heating the protein aqueous solution containing 15% by weight of whey protein at 80 ° C. for 40 minutes, then cooling to 10 ° C., cutting to 3 cm width, Is the gel strength.

The agar used in the present invention preferably has a low gel strength which molecular cut partially by processing the agar acid, jelly strength 10 to 50 g / cm ^2, particularly preferably those of 20 to 40 g / cm ^2. Agar with low jelly strength is special agar that is softer than normal agar, and examples thereof include UX-30 (trade name) manufactured by Ina Food Industry Co., Ltd. Maximum the jelly strength, the basis of the day cold-type measuring method, agar 1.5 wt% aqueous solution was allowed to stand for 15 hours at 20 ° C. by measuring the hardness of the solidified gel, withstand 20 seconds agar gel surface 1 cm ² per It was set as the load (g). When agar with a jelly strength of less than 10 g / cm ² is used, the viscosity change of the polishing agent due to temperature (viscosity change accompanying temperature change from the refrigeration temperature range to the normal temperature range) is large, especially suitable at normal temperature range Viscosity sufficient to apply and adhere to the film cannot be secured. When agar with a jelly strength exceeding 50 g / cm ² is used, the viscosity of the polishing agent becomes high and the fluidity is hindered, so that uniform application becomes difficult.

  The polishing agent of the present invention can be obtained by emulsifying a water phase and an oil phase into an oil-in-water type, and a water phase in which whey protein and agar are dissolved is used. The aqueous phase is preferably prepared to contain 5.0 to 14.0% by weight of whey protein and 0.01 to 0.2% by weight of agar. It is preferable to prepare so as to contain 0 wt% and agar 0.05 to 0.15 wt%. When the ratio of milk protein in the aqueous phase is less than 5.0% by weight, it is difficult to form a sufficient film and the gloss may be poor. When the ratio of whey protein exceeds 14.0% by weight, the film is formed. There is a possibility that it becomes hard and the texture is lowered. Also, if the agar ratio is less than 0.01% by weight, the viscosity is low and the adhesiveness becomes poor. Therefore, when used for bread or the like, there is a risk that it will flow down. Since it cannot be applied uniformly, there is a risk of uneven gloss.

  The aqueous phase and the oil phase are maintained at 65 to 75 ° C., and after adding the oil phase to the aqueous phase and pre-emulsifying with a propeller mixer, a homomixer, etc., a fine oil-in-water emulsion is obtained with a high-pressure homogenizer, Usually, the polish of the present invention is obtained through sterilization and cooling steps. The ratio of the water phase to the oil phase is preferably 15 to 30% by weight with respect to 85 to 70% by weight of the water phase, and particularly preferably 20 to 25% by weight with respect to 80 to 75% by weight of the water phase. If the ratio of the oil phase is less than 15% by weight, sufficient gloss cannot be obtained and the film may be hardened. If it exceeds 30% by weight, film formation may be inhibited.

  The polishing agent of the present invention preferably has a viscosity at 25 ° C. of 20 to 150 mPa · s, more preferably 40 to 100 mPa · s. Polishing agents are usually applied at room temperature, but those with a viscosity of less than 20 mPa · s tend to flow from the coated surface, causing liquid pooling at the boundary between the coated part and the non-coated part. Since the moisture becomes non-uniform, the crust at the boundary part may be depressed after firing, which may reduce the commercial value. On the other hand, when the viscosity exceeds 150 mPa · s, it is difficult to apply uniformly, and there is a risk that the surface of the baked food may have spots and wrinkles, resulting in a decrease in commercial value. The polishing agent of the present invention can be adjusted to a viscosity suitable for application by increasing or decreasing the emulsion size, the amount of fats and oils, the amount of protein and agar.

Examples 1-4, Comparative Examples 1-4
An aqueous phase and an oil phase having the composition shown in Table 1 were maintained at 65 ° C., the oil phase was added to the aqueous phase and pre-emulsified with a homomixer, and then emulsified with a high-pressure homogenizer at 150 kg / cm ² . Next, after DSI sterilization at 145 ° C. ± 5 ° C. for 4 seconds, it is cooled to 10 ° C. at a rate of 80 ° C./min with a plate cooler having a pre-cooling set temperature of 50 ± 5 ° C. and a main cooling set temperature of 5 ± 2 ° C. It was emulsified into a mold to obtain a polish. Table 1 shows the viscosity of the resulting polish. For viscosity measurement, Tokyo Keiki Co., Ltd. B-type viscometer, rotor No. 1 was measured. Each polish was applied to the surface of the roll bread dough after proofing at a rate of 0.3 g / piece by brush, baked in an oven at 200 ° C. for 10 minutes, and then allowed to cool at room temperature for 30 minutes. The foaming properties, the gloss of the bread surface, the uniformity of the film, and the texture of the film were each evaluated and comprehensively evaluated based on the results. The gloss and texture were evaluated in comparison with whole eggs. The results are shown in Table 2.

* 1 Whey protein 1: Saneigen FFI Co., Ltd .: Milpro LG Gel strength 3.4 N / cm ² , protein content 76.4% by weight
* 2 Whey protein 2: Saneigen FFI Co., Ltd .: Mirpro 142 Gel strength 12.7 N / cm ² , protein content 77.6% by weight
* 3 Whey protein 3: Saneigen FFI Co., Ltd .: Mirpro H gel strength 14.4 N / cm ² , protein content 80.3% by weight
* 4 Agar 1: Ina Food Industry Co., Ltd .: Ultra Agar AX-100 Gel strength: 100 g / cm ²
* 5 Agar 2: Made by Ina Food Industry Co., Ltd .: Ultra Agar UX-30 Gel strength 30 g / cm ²

* 6 Evaluation of gloss of bread ◎: Clearly gloss than whole eggs.
○: The luster is almost the same as that of whole eggs.
Δ: Gloss is slightly inferior to whole eggs.
X: Gloss is clearly inferior to whole eggs.
* 7 Evaluation of film uniformity ◎: No dripping or liquid accumulation during application, no coating unevenness.
○: No dripping or pooling occurs during application, and there is almost no uneven coating.
(Triangle | delta): There exists a dripping or a liquid pool at the time of application | coating, and there exists coating unevenness.
X: There is a dripping and a liquid pool at the time of application, and there is clearly uneven coating.
* 8 Evaluation of the texture of the film ◎: The texture is clearly softer than the whole egg.
○: A texture almost equal to that of whole eggs.
Δ: Texture slightly harder than whole eggs.
X: A texture that is clearly harder than whole eggs.
* 9 Evaluation of foaming property at the time of producing a polishing agent ○: Although foaming is observed, the foam disappears if left standing for less than 10 minutes.
Δ: Although foaming is observed, the foam disappears almost when left for 10 minutes or longer and within 30 minutes.
X: Foaming is recognized, and the foam hardly disappears even after standing for 30 minutes or more.
* 10 Overall evaluation ◎: Each item has an evaluation of ◎ or ○, and ◎ is 2 or more.
○: Evaluation of each item is ◎ or ○, and ◎ is 0 to 1.
Δ: No evaluation for each item, and one or more Δ.
X: The evaluation of each item has one or more x.

Claims (4)

A polishing agent for baked foods comprising liquid oil and fat, whey protein, and agar, and emulsified in an oil-in-water type. Agar baked food glazing agent according to claim 1, wherein those of jelly strength 10 to 50 g / cm ^2. The glazing agent for baked foods according to claim 1 or 2, which has a viscosity at 25 ° C of 20 to 150 mPa · s. The polish for baked foods according to any one of claims 1 to 3, wherein the whey protein has a gel strength of 8.0 to 18.0 N / cm ² (15% water gel).