JP2011205990A - Glazing cream for baked food - Google Patents
Glazing cream for baked food Download PDFInfo
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- JP2011205990A JP2011205990A JP2010078064A JP2010078064A JP2011205990A JP 2011205990 A JP2011205990 A JP 2011205990A JP 2010078064 A JP2010078064 A JP 2010078064A JP 2010078064 A JP2010078064 A JP 2010078064A JP 2011205990 A JP2011205990 A JP 2011205990A
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、食パン、ロールパン等のパン類やパイ等の焼き菓子類などの焼成食品用生地に焼成前に塗布して用いる艶出しクリームに関する。 The present invention relates to a glazing cream used by applying to baking dough for baking foods such as breads such as bread and rolls and baked confectionery such as pie before baking.
従来、焼成食品の表面に艶を付与する方法として、焼成前の生地表面に溶き卵や糖類を塗布した後、焼成する方法や、焼成後に油脂を塗布又は噴霧する方法が行われていた。しかし、溶き卵を塗布した後に焼成する方法では、卵の品質のバラつきにより艶にムラが生じ均一な艶を安定して付与し難いという課題とともに、卵の持つサルモネラ菌による衛生面での課題があった。焼成前に糖類を塗布する方法や、焼成後に油脂を塗布又は噴霧する方法では、焼成食品の表面がべたつくという問題があった。 Conventionally, as a method of imparting luster to the surface of a baked food, a method of baking after melting eggs or saccharides on the surface of the dough before baking, or a method of applying or spraying fats and oils after baking has been performed. However, in the method of baking after applying the melted egg, there is a problem in terms of hygiene due to Salmonella bacteria that the egg has, as well as the problem that unevenness in the gloss is caused by the variation in egg quality and it is difficult to stably impart a uniform gloss. It was. In the method of applying saccharides before baking or the method of applying or spraying fats and oils after baking, there is a problem that the surface of the baked food is sticky.
これらの課題を解決するため、酵素分解タイプの分離大豆蛋白質、液状油脂を含有する水中油型乳化物からなる艶出し剤(特許文献1)、カゼイン含有蛋白、融点20℃以下の油脂を含み、蛋白質100重量部に対する糖類含量が120重量部以下である水中油型乳化物からなる艶出し剤(特許文献2)などが提案されている。しかし、特許文献1に記載の艶出し剤では、水への分散性が良く乳化力が強い酵素分解タイプの分離大豆蛋白を使用しているが、分離大豆蛋白は酵素分解により風味が劣化しているため、この艶出し剤を塗布した焼成食品の風味を損なう恐れがある。一方、特許文献2に記載の艶出し剤は、カゼイン蛋白を用いて薄膜を形成し且つ艶を出すためには溶融塩の使用が必要であるが、近年の消費者の安心・安全志向の高まりにより、溶融塩等の食品添加物を避ける傾向が強まっている。また、特許文献1の艶出し剤は食物アレルギーの原因(以下、「アレルゲン」という。)となる大豆蛋白を、特許文献2の艶出し剤は同じくアレルゲンである乳蛋白を使用しており、これらに対するアレルギーを持つ消費者は食することができないという問題があった。 In order to solve these problems, an enzyme-decomposed type separated soy protein, a polishing agent composed of an oil-in-water emulsion containing liquid oil (Patent Document 1), a casein-containing protein, and an oil with a melting point of 20 ° C. or less, A polishing agent (Patent Document 2) composed of an oil-in-water emulsion having a saccharide content of 120 parts by weight or less based on 100 parts by weight of protein has been proposed. However, the polishing agent described in Patent Document 1 uses an enzyme-degraded soy protein that has good dispersibility in water and strong emulsifying power. However, the flavor of the soy protein degraded by enzymatic degradation deteriorates. For this reason, the flavor of the baked food to which this polish is applied may be impaired. On the other hand, the polishing agent described in Patent Document 2 requires the use of a molten salt in order to form a thin film using casein protein and to give a gloss. This increases the tendency to avoid food additives such as molten salts. Further, the polish of Patent Document 1 uses soy protein that causes food allergy (hereinafter referred to as “allergen”), and the polish of Patent Document 2 uses milk protein that is also an allergen. There is a problem that consumers with allergies to can not eat.
本発明の目的は、食パン、ロールパン等のパン類やパイ等の焼き菓子類などの焼成食品の風味を劣化させること無く、安定性が良好で、生地表面への分散性が良く、しかも表示が義務化もしくは推奨されているアレルゲンを含まず、さらに食品添加物も含まない焼成食品用艶出しクリームを提供することである。 The object of the present invention is to have good stability, good dispersibility on the surface of the dough without deteriorating the flavor of baked foods such as breads such as bread and rolls and baked confectionery such as pies, and display is also possible. It is to provide a glazed cream for baked foods that is free of mandatory or recommended allergens and also free of food additives.
本発明者らは上記課題を解決するために鋭意研究を重ねた結果、えんどう蛋白を使用することで、焼成食品の風味を劣化させること無く、安定性が良好で、生地表面への分散性が良く焼成食品に使用した際に均一に付着でき、しかも表示が義務化もしくは推奨されているアレルゲンを含まず、さらに食品添加物も含まない焼成食品用艶出しクリームが得られることを見出し、本発明を完成するに至った。 As a result of intensive research in order to solve the above problems, the present inventors have used pea protein, which has good stability and good dispersibility on the dough surface without deteriorating the flavor of the baked food. It has been found that a glazed cream for baked foods can be obtained that does not contain allergens that are mandatory or recommended for labeling and does not contain food additives. The invention has been completed.
即ち、本発明の第一は、えんどう蛋白を含有し、さらにクリーム全体中油脂を2〜30重量%含有する焼成食品用艶出しクリームである。好ましい実施態様は、えんどう蛋白を2〜10重量%含有する上記記載の焼成食品用艶出しクリームである。より好ましくは、蛋白純度が75%以上のえんどう蛋白を含有する上記記載の焼成食品用艶出しクリームである。更に好ましくは、えんどう蛋白が酵素処理されたものでない上記記載の焼成食品用艶出しクリームであり、また、好ましくは、20℃における粘度が20〜500cpsである上記記載の焼成食品用艶出しクリームである。これら本発明の焼成食品用艶出しクリームは、水中油型乳化油脂組成物である。本発明の第二は、上記記載の焼成食品用艶出しクリームを表面に塗布後、焼成してなる焼成食品である。 That is, the first of the present invention is a glazed cream for baked foods containing pea protein and further containing 2 to 30% by weight of fat and oil in the whole cream. A preferred embodiment is the above-described glazed cream for baked foods containing 2 to 10% by weight of pea protein. More preferably, the glazed cream for baked foods described above containing pea protein having a protein purity of 75% or more. More preferably, the glazed cream for baked foods described above, wherein the pea protein is not enzyme-treated, and preferably the glazed cream for baked foods described above having a viscosity at 20 ° C. of 20 to 500 cps. It is. These glazing creams for baked foods of the present invention are oil-in-water emulsified fat compositions. The second of the present invention is a baked food obtained by applying the glazing cream for baked food described above to the surface and baking it.
本発明によれば、食パン、ロールパン等のパン類やパイ等の焼き菓子類等の焼成食品の風味を劣化させること無く、安定性が良好で、生地表面への分散性が良く焼成食品に使用した際に均一に付着でき、しかも表示が義務化もしくは推奨されているアレルゲンを含まず、さらに食品添加物も含まない焼成食品用艶出しクリームを提供することができる。 According to the present invention, without deterioration of the flavor of baked foods such as breads such as bread and rolls and baked confectionery such as pies, the stability is good and the dispersibility on the surface of the dough is good and used for baked foods. In addition, it is possible to provide a glazed cream for baked foods that does not contain an allergen that is required to be labeled or recommended, and further does not contain food additives.
以下、本発明につき、さらに詳細に説明する。本発明の焼成食品用艶出しクリームは、えんどう蛋白を含有し、さらに油脂を焼成食品用艶出しクリーム全体中2〜30重量%含有することを特徴とする。 Hereinafter, the present invention will be described in more detail. The glazed cream for baked foods of the present invention contains pea protein, and further contains 2 to 30% by weight of oil and fat in the entire glazed cream for baked foods.
本発明で用いるえんどう蛋白とは、えんどう豆の子実中に含まれる蛋白質のことを言い、一般的に使用されているものであれば特に限定されないが、黄色えんどう豆を原料として製造されたものが入手し易い点で好ましい。また、えんどう蛋白は、蛋白純度が75%以上であることが好ましい。蛋白純度が75%より低いと、えんどう豆の子実中に含まれるその他の成分の影響により良好な艶が得られない場合がある。蛋白純度を上げるには、大豆と同様に蛋白を分離し、精製すればよいが、一般的には原料となる完熟した黄色えんどう豆の子実を洗浄、乾燥し、外殻を取り除いた後、主に水を使用して蛋白質成分を抽出することにより得られる。 The pea protein used in the present invention means a protein contained in the peas of the peas, and is not particularly limited as long as it is generally used, but is produced from yellow peas as a raw material. Is preferable in that it is easily available. The pea protein preferably has a protein purity of 75% or more. If the protein purity is lower than 75%, a good luster may not be obtained due to the influence of other components contained in the pea grains. In order to increase protein purity, protein can be isolated and purified in the same way as soybeans. Generally, after ripe yellow peas, the raw material, are washed, dried, and the outer shell removed. It is obtained by extracting protein components mainly using water.
本発明に使用するえんどう蛋白は、さらに濃縮後、噴霧乾燥や凍結乾燥等の乾燥処理を行い、粉末化したものが、作業性などの面から好ましい。 The pea protein used in the present invention is preferably concentrated and then powdered by drying such as spray drying or freeze drying, from the viewpoint of workability.
前記えんどう蛋白の含有量は、焼成食品用艶出しクリーム全体中2〜10重量%が好ましく、3〜9重量%がより好ましく、4〜7重量%が更に好ましい。2重量%より少ないと、生地に塗布して焼成した際に均一に薄膜が形成されず良好な艶が得られない場合があり、10重量%より多いと、クリームの粘度が高くなり、やはり均一な薄膜の形成を阻害したり、薄膜が硬くなり焼成食品の食感を損なったり表面にヒビが発生したりする場合がある。 The content of the pea protein is preferably 2 to 10% by weight, more preferably 3 to 9% by weight, and still more preferably 4 to 7% by weight, based on the entire glazed cream for baked foods. If it is less than 2% by weight, a thin film may not be formed uniformly when applied to the dough and baked, and a good gloss may not be obtained. The formation of a thin film may be hindered, the thin film may become hard and the texture of the baked food may be impaired, or the surface may be cracked.
本発明の焼成食品用艶出しクリームに使用するえんどう蛋白は、水への分散性・溶解性に優れ、乳化力も強いことから、大豆蛋白のように水への分散性・溶解性、乳化力の向上のために酵素分解処理を行う必要がない。通常、蛋白の酵素分解を行うと、苦味などが発生し風味が劣化する恐れがあるが、酵素分解処理を行う必要がないえんどう蛋白を使用することで風味の劣化が完全に防がれる。また、焼成食品に良好な艶を与えるためには、焼成食品表面で蛋白が均一な薄膜を形成することが必要であるが、蛋白の酵素分解を行うと低分子のペプチドやアミノ酸が生成し、均一な薄膜の形成を阻害する恐れがある。えんどう蛋白を焼成食品用艶出しクリームに使用すれば、酵素分解を必要としない為、均一な薄膜を容易に形成することができる。このように、本発明に使用するえんどう蛋白は酵素分解処理を行う必要はないが、酵素処理したものであってもよい。また、本発明で使用するえんどう蛋白は、大豆蛋白や乳蛋白のようなアレルゲンでないことから、より安心、安全である。 The pea protein used in the glazed cream for baked foods of the present invention is excellent in water dispersibility / solubility and strong emulsifying power. Soy protein like water dispersibility / solubility, emulsifying power There is no need to carry out an enzymatic degradation treatment to improve the efficiency. Usually, when protein is enzymatically decomposed, there is a risk that the taste may deteriorate due to bitterness, but the use of pea protein that does not require enzymatic decomposition treatment completely prevents the deterioration of the flavor. In addition, in order to give a good gloss to the baked food, it is necessary to form a uniform thin film of protein on the surface of the baked food, but when the protein is enzymatically decomposed, low molecular peptides and amino acids are produced, There is a risk of inhibiting the formation of a uniform thin film. If pea protein is used in a glazed cream for baked foods, it does not require enzymatic degradation, so a uniform thin film can be easily formed. As described above, the pea protein used in the present invention does not need to be subjected to an enzymatic degradation treatment, but may be an enzyme-treated one. Moreover, since the pea protein used in the present invention is not an allergen such as soybean protein or milk protein, it is safer and safer.
本発明で用いる油脂としては、食用油脂であれば特に限定はなく、例えば、菜種油、大豆油、パーム油、パーム核油、ヤシ油、コーン油、サフラワー油、綿実油等の植物性油脂、或いは魚油等の動物性油脂が挙げられ、これらを水素添加、分別、エステル交換等の手法を用いて適宜処理したものを少なくとも1種用いることが出来る。しかし、良好な艶を得るためには、例えば、菜種油、大豆油、コーン油、サフラワー油、綿実油等、常温で液状の油脂が好ましい。 The fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils, for example, vegetable oils such as rapeseed oil, soybean oil, palm oil, palm kernel oil, palm oil, corn oil, safflower oil, and cottonseed oil, or Animal fats and oils such as fish oil can be used, and at least one of these can be used as appropriate by using methods such as hydrogenation, fractionation, and transesterification. However, in order to obtain good gloss, oils and fats that are liquid at room temperature such as rapeseed oil, soybean oil, corn oil, safflower oil, and cottonseed oil are preferable.
本発明における油脂の含有量は、焼成食品用艶出しクリーム全体中2〜30重量%が好ましく、5〜20重量%がより好ましい。油脂の含有量が2重量%より少ないと、艶出しクリームの粘度が低くなり、焼成食品に使用した際に表面に十分に付着せず艶が不十分となったり、液ダレが発生し艶にムラができたりする場合がある。30重量%より多いと、クリームの安定性が悪くなったり、得られる艶がくすんだ艶となったり、艶出しクリームの粘度が高くなり、焼成食品に使用した際に均一に付着せず艶にムラができたりする場合がある。 In the present invention, the content of fats and oils is preferably 2 to 30% by weight, more preferably 5 to 20% by weight in the entire baked food polishing cream. If the oil content is less than 2% by weight, the viscosity of the polishing cream will be low, and when used in baked foods, it will not adhere sufficiently to the surface, resulting in insufficient gloss, or dripping and gloss. There may be unevenness. If it is more than 30% by weight, the stability of the cream will deteriorate, the resulting gloss will be dull and the gloss cream will have a high viscosity, and will not adhere evenly when used in baked foods. There may be unevenness.
本発明の焼成食品用艶出しクリームには、焼成食品への焼き色付与を目的として糖類を使用することができる。該糖類の含有量は、焼成食品用艶出しクリーム全体中1〜10重量%が好ましい。1重量%より少ないと焼き色付与の効果が十分得られない場合があり、10重量%より多いとくすんだ艶となる場合がある。前記糖類としては、ブドウ糖や果糖等の単糖類、ショ糖、乳糖等の二糖類や単糖が3個以上結合したオリゴ糖類、糖のカルボキシル基が還元された糖アルコール類、デキストリン、水あめ等が例示できる。 In the polishing cream for baked foods of the present invention, saccharides can be used for the purpose of imparting a baked color to the baked foods. The content of the saccharide is preferably 1 to 10% by weight in the entire baked food polishing cream. If the amount is less than 1% by weight, the effect of imparting a baked color may not be sufficiently obtained. If the amount is more than 10% by weight, a dull gloss may be obtained. Examples of the saccharide include monosaccharides such as glucose and fructose, disaccharides such as sucrose and lactose, oligosaccharides in which three or more monosaccharides are bonded, sugar alcohols whose sugar carboxyl group is reduced, dextrin, syrup, etc. It can be illustrated.
本発明の焼成食品用艶出しクリームは、水中油型乳化油脂組成物である。本発明の焼成食品用艶出しクリームには、水中油型乳化油脂組成物に一般的に用いられるポリリンサン塩やメタリン酸塩等のリン酸塩やクエン酸塩等の蛋白溶融塩、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、グリセリンモノ脂肪酸エステル、グリセリンジ脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコールエステル、ポリオキシエチレンソルビタン脂肪酸エステル及びレシチン等の乳化剤、ペクチン、グアーガム、キサンタンガム、タマリンドガム、カラギーナン、ローカストビーンガム、ジェランガム等の増粘剤、クエン酸、乳酸等の有機酸、有機酸塩及び炭酸水素ナトリウム等のpH調整剤、着香を目的とした香料等の食品添加物からなる群より選ばれる少なくとも1種を、表示が義務化もしくは推奨されているアレルゲンを含まない限りは使用しても良い。しかし、近年の消費者の食品添加物を避ける傾向を考慮し、前記のような食品添加物を使用しないほうが好ましい。本発明の焼成食品用艶出しクリームであれば、食品添加物を使用しなくても、クリームの安定性に優れ、焼成食品の風味を損なわず、焼成食品表面に均一に付着でき、良好な艶を与えることが可能である。 The glazed cream for baked food of the present invention is an oil-in-water emulsified oil / fat composition. The glazed cream for baked foods of the present invention includes a molten salt of a protein such as a phosphate or citrate such as a polyphosphate salt or metaphosphate generally used in an oil-in-water emulsified oil or fat composition, a sucrose fatty acid. Esters, polyglycerin fatty acid esters, organic acid monoglycerides, glycerin mono fatty acid esters, glycerin di fatty acid esters, sorbitan fatty acid esters, propylene glycol esters, polyoxyethylene sorbitan fatty acid esters and lecithin emulsifiers, pectin, guar gum, xanthan gum, tamarind gum, A group consisting of thickeners such as carrageenan, locust bean gum, gellan gum, organic acids such as citric acid and lactic acid, pH adjusters such as organic acid salts and sodium bicarbonate, and food additives such as flavorings for flavoring. Display at least one selected from It may be used as long as that does not contain allergens that are mandatory or recommended. However, in view of the recent tendency of consumers to avoid food additives, it is preferable not to use such food additives. With the glazed cream for baked foods of the present invention, the cream has excellent stability, can be uniformly attached to the surface of the baked food without impairing the flavor of the baked food without using food additives, and has a good gloss. It is possible to give
本発明の焼成食品用艶出しクリームは、20℃における粘度が20cps〜500cpsであることが好ましく、20cps〜300cpsがより好ましく、20cps〜200cpsが更に好ましく、20cps〜150cpsが特に好ましい。20cpsよりも低いと、焼成食品に使用した際に表面に十分に付着せず艶が不十分となったり、液ダレが発生し艶にムラができたりする場合がある。500cpsより高いと、焼成食品に使用した際に均一に付着せず艶にムラができる場合がある。ここで、粘度の測定はB型粘度計(株式会社トキメック製)を用い、60rpm、ローターNo.2の条件で測定して得られる値である。 The gloss cream for baked food of the present invention preferably has a viscosity at 20 ° C. of 20 cps to 500 cps, more preferably 20 cps to 300 cps, still more preferably 20 cps to 200 cps, and particularly preferably 20 cps to 150 cps. If it is lower than 20 cps, it may not adhere sufficiently to the surface when used in baked foods, resulting in insufficient gloss, or dripping and uneven luster. When it is higher than 500 cps, gloss may not be uniformly adhered when used for baked foods. Here, the viscosity was measured using a B-type viscometer (manufactured by Tokimec Co., Ltd.), 60 rpm, rotor No. It is a value obtained by measuring under the condition of 2.
本発明の焼成食品用艶出しクリームは、水中油型乳化油脂組成物中の油滴の平均粒子径が0.3〜3.0μmであることが好ましい。平均粒子径が3.0μmより大きいと、艶出しクリームの乳化が不安定となり水相部の分離などが生じる場合や、焼成食品に使用した際に得られる艶が不十分となる場合がある。0.3μmより小さいと、クリームの粘度が高くなり焼成食品に使用した際に均一に付着せず艶にムラができる場合がある。ここで、平均粒子径の測定は、レーザー回折/散乱式粒度分布測定装置LA−920(株式会社堀場製作所製)を用いて測定できる。 As for the glazing cream for baked foods of this invention, it is preferable that the average particle diameter of the oil droplet in an oil-in-water type emulsified fat composition is 0.3-3.0 micrometers. If the average particle size is larger than 3.0 μm, the emulsification of the polishing cream may become unstable and separation of the aqueous phase may occur, or the gloss obtained when used in baked foods may be insufficient. If it is smaller than 0.3 μm, the cream has a high viscosity, and when used in baked foods, it may not adhere uniformly and uneven gloss may occur. Here, the average particle diameter can be measured using a laser diffraction / scattering particle size distribution analyzer LA-920 (manufactured by Horiba, Ltd.).
本発明の焼成食品用艶出しクリームは分散性が良い為、カゼイン含有蛋白を使用した焼成食品用艶出しクリームとは異なり、水中油型乳化油脂組成物に一般的に用いられるポリリン酸塩やメタリン酸塩等のリン酸塩やクエン酸塩等の蛋白溶融塩の添加を必要としない。これは、えんどう蛋白は、カゼインのようにミセル構造を形成しないと考えられることから、蛋白溶融塩を使用せずとも焼成食品表面で均一な薄膜が形成でき、良好な艶が得られると考えられる。近年の消費者の安心・安全志向の高まりにより、蛋白溶融塩等の食品添加物を避ける傾向が強まっていることから、蛋白溶融塩を必要としないえんどう蛋白を用いた本発明の焼成食品用艶出しクリームは、消費者にとって好ましいものである。 Since the glazed cream for baked foods of the present invention has good dispersibility, unlike the glazed cream for baked foods using casein-containing protein, polyphosphates and metalins generally used in oil-in-water emulsified oils and fat compositions are used. There is no need to add protein fusion salts such as phosphates such as acid salts and citrates. This is because pea protein is considered not to form a micelle structure like casein, so a uniform thin film can be formed on the baked food surface without using a protein molten salt, and good gloss can be obtained. It is done. Due to the recent increase in consumer safety and safety consciousness, there is an increasing tendency to avoid food additives such as protein molten salt, so the baked food of the present invention using pea protein that does not require protein molten salt Glazing cream is preferred for consumers.
本発明の焼成食品用艶出しクリームを焼成前の生地表面に付着させる方法としては、特に限定はされず、例えば、塗布、噴霧、浸漬等が挙げられる。塗布は、刷毛等の塗布手段を用いて生地表面に艶出しクリームを塗る方法である。噴霧は、噴霧装置を用いて生地表面に艶出しクリームを吹き付ける方法である。浸漬は、生地の全部又は一部を艶出しクリームに浸けて付着させる方法である。 The method for attaching the glazed cream for baked food of the present invention to the surface of the dough before baking is not particularly limited, and examples thereof include coating, spraying, and dipping. The application is a method of applying a polishing cream on the surface of the fabric using an application means such as a brush. Spraying is a method of spraying glaze cream onto the dough surface using a spraying device. Immersion is a method in which all or part of the dough is immersed in a polishing cream and attached.
本発明の焼成食品用艶出しクリームを製造する方法には、特に限定はないが、以下に例を示す。まず、えんどう蛋白を含む水相と油相を攪拌混合して予備乳化した後、通常の製造工程(均質化、殺菌又は滅菌、冷却)を経て製造する。各工程条件を例示すれば、以下のとおりである。予備乳化は、例えば50〜70℃で10〜30分間行うが、簡単な攪拌機による混合でも良いし、TKホモミキサーのような高速攪拌機を使用しても良い。均質化は、一般的なホモジナイザーを用いて、通常1.0〜30.0MPaの圧力下で行う。均質化は、殺菌又は滅菌の前、殺菌又は滅菌の後のどちらで行っても構わないが、殺菌又は滅菌の前及び殺菌又は滅菌の後の両方で行うことが乳化安定性の面で好ましい。殺菌又は滅菌の方法としては、インジェクション式、インフュージョン式等の直接加熱、プレート式、チューブラ式、ジャケット式等の間接加熱等を用いることができ、UHT、HTST、バッチ式、レトルト、ジュール加熱等の加熱殺菌(又は滅菌)により殺菌(又は滅菌)処理を行うことができる。このようにして殺菌(又は滅菌)した乳化物を通常5〜10℃に冷却して、水中油型乳化油脂組成物である本発明の焼成食品用艶出しクリームを製造することができる。 Although there is no limitation in particular in the method of manufacturing the glazing cream for baked foods of this invention, an example is shown below. First, an aqueous phase containing pea protein and an oil phase are stirred and mixed and pre-emulsified, and then manufactured through normal manufacturing steps (homogenization, sterilization or sterilization, cooling). Examples of each process condition are as follows. The preliminary emulsification is performed, for example, at 50 to 70 ° C. for 10 to 30 minutes, but may be performed with a simple stirrer or a high-speed stirrer such as a TK homomixer. Homogenization is usually performed under a pressure of 1.0 to 30.0 MPa using a general homogenizer. Homogenization may be performed either before sterilization or sterilization, or after sterilization or sterilization, but it is preferable in terms of emulsion stability to be performed both before sterilization or sterilization and after sterilization or sterilization. As a sterilization or sterilization method, direct heating such as injection type, infusion type, etc., indirect heating such as plate type, tubular type, jacket type, etc. can be used, UHT, HTST, batch type, retort, Joule heating, etc. Sterilization (or sterilization) can be performed by heat sterilization (or sterilization). The emulsion sterilized (or sterilized) in this manner is usually cooled to 5 to 10 ° C., and the glazed cream for baked foods of the present invention, which is an oil-in-water emulsified fat composition, can be produced.
本発明の焼成食品用艶出しクリームを使用できる焼成食品には特に限定はないが、食パン、ロールパン、あんパン、クリームパン等のパン類、パイ、クッキー、栗饅頭、月餅等の焼き菓子等が、本発明の焼成食品用艶出しクリームを塗布して効果のある焼成食品として挙げられる。 There are no particular limitations on the baked foods that can use the glazed cream for baked foods of the present invention, but breads such as bread, rolls, bread rolls, cream breads, baked goods such as pie, cookies, chestnut buns, moon cakes, etc. It is mentioned as an effective baked food by applying the glazing cream for baked food of the present invention.
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において、「部」や「%」は重量基準である。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.
<蛋白溶解時の分散性の評価>
実施例、比較例において焼成食品用艶出しクリームを作製した際、蛋白を水に添加し加熱溶解して水相部を作製した時の分散性を目視にて評価した。その際の評価基準は以下の通りである。○:容易に分散する、×:容易に分散しない。
<Evaluation of dispersibility during protein dissolution>
When the glazed cream for baked foods was prepared in Examples and Comparative Examples, the dispersibility when the aqueous phase was prepared by adding protein to water and dissolving by heating was visually evaluated. The evaluation criteria at that time are as follows. ○: Dispersed easily, ×: Not easily dispersed
<蛋白溶解時の泡立ちの評価>
実施例、比較例において焼成食品用艶出しクリームを作製した際、蛋白を水に添加し加熱溶解した際の泡立ちを目視にて評価した。その際の評価基準は以下の通りである。○:泡立ちが少し認められるが、容易に消える、△:泡立ちが認められ、容易に消えない、×:泡立ちがかなり認められ、容易に消えない。
<Evaluation of foaming during protein dissolution>
When the glazed cream for baked foods was prepared in the examples and comparative examples, the foaming when the protein was added to water and dissolved by heating was visually evaluated. The evaluation criteria at that time are as follows. ○: Some bubbling is observed but disappears easily. Δ: Bubbling is observed and does not easily disappear. ×: Bubbling is considerably recognized and does not disappear easily.
<クリームの風味評価>
実施例、比較例で得られた焼成食品用艶出しクリームを5人の熟練したパネラーに試飲してもらい、風味を評価した。その際の評価基準は以下の通りである。○:風味が感じられるが、不快な風味は感じられない、△:不快な風味が少し感じられる、×:不快な風味が感じられる。
<Cream flavor evaluation>
The glazed cream for baked foods obtained in Examples and Comparative Examples was tasted by five skilled panelists and evaluated for flavor. The evaluation criteria at that time are as follows. ○: Flavor is felt, but unpleasant flavor is not felt, Δ: Unpleasant flavor is felt a little, ×: Unpleasant flavor is felt
<クリームの安定性評価>
実施例、比較例で得られた焼成食品用艶出しクリームを100ml容ガラスビーカーに80g移し、一晩静置した後のクリームの状態を目視にて評価した。その際の評価基準は以下の通りである。良好:固形分の沈殿や水相部の分離が認められない、沈殿:固形分の沈殿が認められる、分離:水相部の分離が認められる、ゲル化:一部ゲル化が認められ不均一である。
<Stability evaluation of cream>
80 g of the glazed cream for baked foods obtained in Examples and Comparative Examples was transferred to a 100 ml glass beaker, and the state of the cream after standing overnight was visually evaluated. The evaluation criteria at that time are as follows. Good: No solid content precipitation or separation of the water phase part is observed, Precipitation: Solid content precipitation is observed, Separation: Separation of the water phase part is observed, Gelation: Partial gelation is observed and non-uniform It is.
<クリームの粘度評価>
実施例、比較例で得られた焼成食品用艶出しクリームの粘度を、B型粘度計(株式会社トキメック製)を用い、20℃温調、60rpm、ローターNo.2の条件で測定した。
<Viscosity evaluation of cream>
The viscosity of the glazed cream for baked foods obtained in Examples and Comparative Examples was measured using a B-type viscometer (manufactured by Tokimec Co., Ltd.) at 20 ° C., 60 rpm, rotor No. Measurement was performed under the conditions of 2.
<ロールパン表面の艶評価>
実施例、比較例で得られたロールパン表面の艶の状態を目視で評価した。その際の評価基準は以下の通りである。◎:光沢が全卵よりも良好で且つ均一な艶がある、○:光沢が全卵と同等で且つ均一な艶がある、△:光沢が全卵よりも劣るが均一な艶がある、×:光沢が全卵よりも劣り不均一である。
<Gloss evaluation on roll surface>
The glossiness of the roll pan surface obtained in the examples and comparative examples was visually evaluated. The evaluation criteria at that time are as follows. ◎: Gloss is better than whole egg and uniform gloss, ○: Gloss is equal to whole egg and uniform gloss, Δ: Gloss is inferior to whole egg but uniform gloss, × : The gloss is inferior to that of whole eggs and is uneven.
<総合評価>
各評価結果を基に、以下の基準で総合評価した。
○:クリームの安定性が良好で、他の評価項目が全て○以上のもの。
△:クリームの安定性が良好で、他の評価項目が全て△以上のもの。
×:クリームの安定性が沈殿、分離又はゲル化であるか、他の評価項目で×があるもの。
<Comprehensive evaluation>
Based on each evaluation result, it evaluated comprehensively with the following references | standards.
○: The stability of the cream is good, and all other evaluation items are ○ or more.
Δ: The stability of the cream is good, and all other evaluation items are Δ or more.
X: The stability of the cream is precipitation, separation or gelation, or other evaluation items have x.
(製造例1) えんどう蛋白酵素処理液Aの作製
水93.5部にえんどう蛋白(蛋白純度77%、オルガノ株式会社製「PP−CS」)6.5部を溶解させた水溶液(蛋白濃度5%)にプロテアーゼ(天野エンザイム株式会社製「プロテアーゼMアマノ」)0.005部を添加し、反応温度37℃で60分間反応を行った。その後、90℃で15分間の失活処理を行い、えんどう蛋白酵素処理液Aを得た。
(Production Example 1) Preparation of Peony Enzyme Treatment Solution A Aqueous solution (protein) in which 6.5 parts of pea protein (protein purity 77%, “PP-CS” manufactured by Organo Corporation) was dissolved in 93.5 parts of water. 0.005 part of protease (“Protease M Amano” manufactured by Amano Enzyme Co., Ltd.) was added to 5% concentration), and the reaction was performed at a reaction temperature of 37 ° C. for 60 minutes. Then, the inactivation process for 15 minutes was performed at 90 degreeC, and the pea protein enzyme process liquid A was obtained.
(製造例2) えんどう蛋白酵素処理液Bの作製
プロテアーゼ(天野エンザイム株式会社製「プロテアーゼMアマノ」)の使用量を0.025部にした以外は製造例1と同様にして、えんどう蛋白酵素処理液Bを得た。
(Production Example 2) Production of Peony Protein Enzyme Treatment Solution B Peony protein was produced in the same manner as in Production Example 1 except that the amount of protease (“Protease M Amano” manufactured by Amano Enzyme Co., Ltd.) was 0.025 part. An enzyme treatment solution B was obtained.
(製造例3) 大豆蛋白酵素処理液Aの作製
水94.1部に分離大豆蛋白(蛋白純度85%、株式会社KDMIインターナショナル製「ハーモニーJP200」)5.9部を溶解させた水溶液(蛋白濃度5%)にプロテアーゼ(天野エンザイム株式会社製「プロテアーゼMアマノ」)0.005部を添加し、反応温度37℃で60分間反応を行った。その後、90℃で15分間の失活処理を行い、大豆蛋白酵素処理液Aを得た。
Production Example 3 Preparation of Soy Protein Enzyme Treatment Solution A An aqueous solution (protein concentration) in which 5.9 parts of separated soy protein (protein purity 85%, “Harmony JP200” manufactured by KDMI International Co., Ltd.) was dissolved in 94.1 parts of water. 5%) was added 0.005 part of protease (“Protease M Amano” manufactured by Amano Enzyme Co., Ltd.) and reacted at a reaction temperature of 37 ° C. for 60 minutes. Then, the inactivation process for 15 minutes was performed at 90 degreeC, and the soybean protein enzyme processing liquid A was obtained.
(製造例4) 大豆蛋白酵素処理液Bの作製
プロテアーゼ(天野エンザイム株式会社製「プロテアーゼMアマノ」)の使用量を0.025部にした以外は製造例3と同様にして、大豆蛋白酵素処理液Bを得た。
(Production Example 4) Production of soybean protein enzyme treatment solution B Soy protein enzyme treatment was carried out in the same manner as in Production Example 3 except that the amount of protease (“Protease M Amano” manufactured by Amano Enzyme Co., Ltd.) was changed to 0.025 part. Liquid B was obtained.
(実施例1) 焼成食品用艶出しクリームの作製及び評価
表1に示した配合に従い、水84.2部にえんどう蛋白(蛋白純度77%、オルガノ株式会社製「PP−CS」)5.8部を60℃で溶解して水相部を作製した。この水相部に菜種油10部を添加し、予備乳化を20分間行った後、UHT滅菌機にて142℃で4秒間滅菌処理した。その後、5.0MPaの圧力で均質化処理を行った後、冷却機にて5℃まで冷却して容器に充填し、焼成食品用艶出しクリームを得た。その際、蛋白溶解時の分散性及び蛋白溶解時の泡立ちと、得られたクリームの風味、安定性、粘度について評価を行い、結果を表1にまとめた。
(Example 1) Production and evaluation of glazed cream for baked foods According to the formulation shown in Table 1, 84.2 parts of water with pea protein (77% protein purity, "PP-CS" manufactured by Organo Corporation). 8 parts were melt | dissolved at 60 degreeC, and the water phase part was produced. 10 parts of rapeseed oil was added to this aqueous phase, and preliminary emulsification was performed for 20 minutes, followed by sterilization at 142 ° C. for 4 seconds using a UHT sterilizer. Then, after homogenizing at a pressure of 5.0 MPa, it was cooled to 5 ° C. with a cooler and filled in a container to obtain a glazed cream for baked foods. At that time, the dispersibility during protein dissolution and foaming during protein dissolution and the flavor, stability and viscosity of the resulting cream were evaluated.
さらに、焼成食品に用いたときの艶を評価するため、表2に示す配合に従って、以下のようにロールパンを作製した。ショートニングを除く原料をミキサーボールに入れて低速で3分間、中高速で5分間混捏した後、ショートニングを投入して低速で3分間、中高速で5分間混捏した。捏ね上げ温度は27℃とした。この生地を27℃で80分間発酵させた後、40gに分割し、ベンチタイムを20分間とった後、バターロール型(長さ約15cm、最大幅約3cmに延ばした生地を端から巻いた形)に成型した。その後、38℃、湿度85%で50分間ホイロ発酵を行った。ホイロ後の生地表面に、艶出しクリームを刷毛で約0.2g(塗布前後の重量差)塗布し、オーブン中200℃で7分間焼成し、ロールパンを得た。得られたロールパンの艶の状態を評価し、結果を表1にまとめた。 Furthermore, in order to evaluate the gloss when used for baked foods, roll breads were prepared as follows according to the formulation shown in Table 2. The raw material excluding shortening was put in a mixer ball and mixed for 3 minutes at low speed and for 5 minutes at medium and high speed, and then shortened and mixed for 3 minutes at low speed and for 5 minutes at medium and high speed. The kneading temperature was 27 ° C. The dough was fermented at 27 ° C. for 80 minutes, then divided into 40 g, the bench time was taken for 20 minutes, and then a butter roll type (length of about 15 cm in length and about 3 cm in maximum width was rolled from the end) ). Thereafter, proof fermentation was performed at 38 ° C. and a humidity of 85% for 50 minutes. About 0.2 g of polishing cream was applied to the surface of the dough after proofing with a brush (weight difference before and after application) and baked at 200 ° C. for 7 minutes in an oven to obtain a roll pan. The glossiness of the obtained bread roll was evaluated, and the results are summarized in Table 1.
(実施例2、3) 焼成食品用艶出しクリームの作製及び評価
表1に示した配合に従い、水相部としてえんどう蛋白酵素処理液A90部又はえんどう蛋白酵素処理液B90部を用いた以外は実施例1と同様にして焼成食品用艶出しクリームを得た。得られたクリームの風味、安定性、粘度について評価を行い、結果を表1にまとめた。さらに、実施例1と同様にして、得られたクリームを塗布して作製されたロールパンを得、得られたロールパンの艶の状態を評価し、結果を表1にまとめた。
(Examples 2 and 3) Production and Evaluation of Polished Cream for Baked Food According to the formulation shown in Table 1, except that 90 parts of pea protein enzyme treatment liquid A or 90 parts of pea protein enzyme treatment liquid B were used as the aqueous phase part. Gave a glazed cream for baked foods in the same manner as in Example 1. The flavor, stability and viscosity of the obtained cream were evaluated, and the results are summarized in Table 1. Furthermore, it carried out similarly to Example 1, the roll bread produced by apply | coating the obtained cream was obtained, the glossiness state of the obtained roll bread was evaluated, and the result was put together in Table 1.
(比較例1) 焼成食品用艶出しクリームの作製及び評価
表1に示した配合に従い、水84.7部に分離大豆蛋白(蛋白純度85%、株式会社KDMIインターナショナル製「ハーモニーJP200」)5.3部を60℃で溶解して作製した水相部を用いた以外は、実施例1と同様にして焼成食品用艶出しクリームを得た。その際、蛋白溶解時の分散性及び蛋白溶解時の泡立ちと、得られたクリームの風味、安定性、粘度について評価を行い、結果を表1にまとめた。さらに、実施例1と同様にして、得られたクリームを塗布して作製されたロールパンを得、得られたロールパンの艶の状態を評価し、結果を表1にまとめた。
(Comparative Example 1) Production and Evaluation of Polished Cream for Baked Food According to the formulation shown in Table 1, 84.7 parts of water were separated soy protein (protein purity 85%, "Harmony JP200" manufactured by KDMI International Co., Ltd.) A glazed cream for baked foods was obtained in the same manner as in Example 1 except that an aqueous phase part prepared by dissolving 3 parts at 60 ° C. was used. At that time, the dispersibility during protein dissolution and foaming during protein dissolution and the flavor, stability and viscosity of the resulting cream were evaluated. Furthermore, it carried out similarly to Example 1, the roll bread produced by apply | coating the obtained cream was obtained, the glossiness state of the obtained roll bread was evaluated, and the result was put together in Table 1.
(比較例2、3) 焼成食品用艶出しクリームの作製及び評価
表1に示した配合に従い、水相部として分離大豆蛋白酵素処理液A90部又は分離大豆蛋白酵素処理液B90部を用いた以外は、実施例1と同様にして、焼成食品用艶出しクリームを得た。得られたクリームの風味、安定性、粘度について評価を行い、結果を表1にまとめた。さらに、実施例1と同様にして得られたクリームを塗布して作製されたロールパンを得、得られたロールパンの艶の状態を評価し、結果を表1にまとめた。
(Comparative Examples 2 and 3) Preparation and Evaluation of Polished Cream for Baked Food According to the formulation shown in Table 1, except that 90 parts of separated soybean protein enzyme treatment liquid A or 90 parts of separated soybean protein enzyme treatment liquid B were used as the aqueous phase part. Produced a glazed cream for baked foods in the same manner as in Example 1. The flavor, stability and viscosity of the obtained cream were evaluated, and the results are summarized in Table 1. Furthermore, the roll obtained by apply | coating the cream obtained by carrying out similarly to Example 1 was obtained, the glossiness state of the obtained roll was evaluated, and the result was put together in Table 1.
(比較例4) 焼成食品用艶出しクリームの作製及び評価
表1に示した配合に従い、水84.5部に乳蛋白濃縮物(蛋白純度82%、KERRY INGREDIENTS製「MILK PROTEIN CONCENTRATE9066」)5.5部を60℃で溶解して作製した水相部を用いた以外は実施例1と同様にして焼成食品用艶出しクリームを得た。その際、蛋白溶解時の分散性及び蛋白溶解時の泡立ちと、得られたクリームの風味、安定性、粘度について評価を行い、結果を表1にまとめた。さらに、実施例1と同様にして、得られたクリームを塗布して作製されたロールパンを得、得られたロールパンの艶の状態を評価し、結果を表1にまとめた。
(Comparative example 4) Preparation and evaluation of baking cream for baking foods According to the mixing | blending shown in Table 1, milk protein concentrate (protein purity 82%, the product "MILK PROTEIN CONCENTRATE 9066" by KERRY INGREDIENTS) according to the mixing | blending shown in Table 1. A glazed cream for baked foods was obtained in the same manner as in Example 1 except that an aqueous phase part prepared by dissolving 5 parts at 60 ° C. was used. At that time, the dispersibility during protein dissolution and foaming during protein dissolution and the flavor, stability and viscosity of the resulting cream were evaluated. Furthermore, it carried out similarly to Example 1, the roll bread produced by apply | coating the obtained cream was obtained, the glossiness state of the obtained roll bread was evaluated, and the result was put together in Table 1.
(比較例5) 焼成食品用艶出しクリームの作製及び評価
表1に示した配合に従い、水84.3部に乳蛋白濃縮物(蛋白純度82%、KERRY INGREDIENTS製「MILK PROTEIN CONCENTRATE9066」)5.5部とクエン酸Na0.2部を60℃で溶解して作製した水相部を用いた以外は実施例1と同様にして焼成食品用艶出しクリームを得た。その際、蛋白溶解時の分散性及び蛋白溶解時の泡立ちと、得られたクリームの風味、安定性、粘度について評価を行い、結果を表1にまとめた。さらに、実施例1と同様にして、得られたクリームを塗布して作製されたロールパンを得、得られたロールパンの艶の状態を評価し、結果を表1にまとめた。
(Comparative example 5) Preparation and evaluation of baking cream for baking foods According to the mixing | blending shown in Table 1, milk protein concentrate ("MILK PROTEIN CONCENTRATE 9066" made by KERRY INGREDIENTS) is added to 84.3 parts of water. A glazed cream for baked foods was obtained in the same manner as in Example 1 except that an aqueous phase part prepared by dissolving 5 parts and 0.2 part of Na citrate at 60 ° C. was used. At that time, the dispersibility during protein dissolution and foaming during protein dissolution and the flavor, stability and viscosity of the resulting cream were evaluated. Furthermore, it carried out similarly to Example 1, the roll bread produced by apply | coating the obtained cream was obtained, the glossiness state of the obtained roll bread was evaluated, and the result was put together in Table 1.
(実施例4) 焼成食品用艶出しクリームの作製及び評価
表3に示した配合に従い、水87.5部にえんどう蛋白(蛋白純度77%、オルガノ株式会社製「PP−CS」)7.5部とグラニュー糖3部を60℃で溶解して作製した水相部を用い、菜種油を2部添加した以外は実施例1と同様にして焼成食品用艶出しクリームを得た。その際、蛋白溶解時の分散性及び蛋白溶解時の泡立ちと、得られたクリームの風味、安定性、粘度について評価を行い、結果を表3にまとめた。さらに、実施例1と同様にして、得られたクリームを塗布して作製されたロールパンを得、得られたロールパンの艶の状態を評価し、結果を表3にまとめた。
(Example 4) Preparation and evaluation of glazed cream for baked foods According to the formulation shown in Table 3, peanut protein (protein purity 77%, "PP-CS" manufactured by Organo Corporation) in 87.5 parts of water. A glazed cream for baked foods was obtained in the same manner as in Example 1 except that 5 parts and 3 parts of granulated sugar were dissolved at 60 ° C. and 2 parts of rapeseed oil was added. At that time, dispersibility at the time of protein dissolution and foaming at the time of protein dissolution and the flavor, stability and viscosity of the obtained cream were evaluated, and the results are summarized in Table 3. Furthermore, it carried out similarly to Example 1, obtained the roll bread produced by apply | coating the obtained cream, the glossiness state of the obtained roll bread was evaluated, and the result was put together in Table 3.
(実施例5) 焼成食品用艶出しクリームの作製及び評価
表3に示した配合に従い、水81部にえんどう蛋白(蛋白純度77%、オルガノ株式会社製「PP−CS」)6部とグラニュー糖3部を60℃で溶解して作製した水相部を用いた以外は実施例1と同様にして焼成食品用艶出しクリームを作製した。その際、蛋白溶解時の分散性及び蛋白溶解時の泡立ちと、得られたクリームの風味、安定性、粘度について評価を行い、結果を表3にまとめた。さらに、実施例1と同様にして、得られたクリームを塗布して作製されたロールパンを得、得られたロールパンの艶の状態を評価し、結果を表3にまとめた。
(Example 5) Production and evaluation of glazed cream for baked foods According to the formulation shown in Table 3, 81 parts of water and 6 parts of pea protein (protein purity 77%, "PP-CS" manufactured by Organo Corporation) and granulated A polished cream for baked foods was prepared in the same manner as in Example 1 except that an aqueous phase part prepared by dissolving 3 parts of sugar at 60 ° C. was used. At that time, dispersibility at the time of protein dissolution and foaming at the time of protein dissolution and the flavor, stability and viscosity of the obtained cream were evaluated, and the results are summarized in Table 3. Furthermore, it carried out similarly to Example 1, obtained the roll bread produced by apply | coating the obtained cream, the glossiness state of the obtained roll bread was evaluated, and the result was put together in Table 3.
(実施例6) 焼成食品用艶出しクリームの作製及び評価
表3に示した配合に従い、水72.5部にえんどう蛋白(蛋白純度77%、オルガノ株式会社製「PP−CS」)7.5部を60℃で溶解して作製した水相部を用い、菜種油を20部添加した以外は実施例1と同様にして焼成食品用艶出しクリームを作製した。その際、蛋白溶解時の分散性及び蛋白溶解時の泡立ちと、得られたクリームの風味、安定性、粘度について評価を行い、結果を表3にまとめた。さらに、実施例1と同様にして、得られたクリームを塗布して作製されたロールパンを得、得られたロールパンの艶の状態を評価し、結果を表3にまとめた。
(Example 6) Production and evaluation of glazed cream for baked food According to the formulation shown in Table 3, peanut protein (protein purity 77%, "PP-CS" manufactured by Organo Corporation) in 72.5 parts of water7. A glazed cream for baked foods was prepared in the same manner as in Example 1 except that 20 parts of rapeseed oil was added using an aqueous phase part prepared by dissolving 5 parts at 60 ° C. At that time, dispersibility at the time of protein dissolution and foaming at the time of protein dissolution and the flavor, stability and viscosity of the obtained cream were evaluated, and the results are summarized in Table 3. Furthermore, it carried out similarly to Example 1, obtained the roll bread produced by apply | coating the obtained cream, the glossiness state of the obtained roll bread was evaluated, and the result was put together in Table 3.
(実施例7) 焼成食品用艶出しクリームの作製及び評価
表3に示した配合に従い、水69部にえんどう蛋白(蛋白純度77%、オルガノ株式会社製「PP−CS」)11部を60℃で溶解して作製した水相部を用い、菜種油を25部添加した以外は実施例1と同様にして焼成食品用艶出しクリームを作製した。その際、蛋白溶解時の分散性及び蛋白溶解時の泡立ちと、得られたクリームの風味、安定性、粘度について評価を行い、結果を表3にまとめた。さらに、実施例1と同様にして、得られたクリームを塗布して作製されたロールパンを得、得られたロールパンの艶の状態を評価し、結果を表3にまとめた。
(Example 7) Production and Evaluation of Polished Cream for Baked Food According to the formulation shown in Table 3, 69 parts of pea protein (protein purity 77%, "PP-CS" manufactured by Organo Corporation) in 60 parts of water was added. A glazed cream for baked foods was prepared in the same manner as in Example 1 except that 25 parts of rapeseed oil was added using an aqueous phase part prepared by dissolving at ° C. At that time, dispersibility at the time of protein dissolution and foaming at the time of protein dissolution and the flavor, stability and viscosity of the obtained cream were evaluated, and the results are summarized in Table 3. Furthermore, it carried out similarly to Example 1, obtained the roll bread produced by apply | coating the obtained cream, the glossiness state of the obtained roll bread was evaluated, and the result was put together in Table 3.
(実施例8) 焼成食品用艶出しクリームの作製及び評価
表3に示した配合に従い、水82部にえんどう蛋白(蛋白純度77%、オルガノ株式会社製「PP−CS」)7.5部とクエン酸Na0.5部を60℃で溶解して作製した水相部を用いた以外は実施例1と同様にして焼成食品用艶出しクリームを作製した。その際、蛋白溶解時の分散性及び蛋白溶解時の泡立ち、得られたクリームの風味、安定性、粘度について評価を行い、結果を表3にまとめた。さらに、実施例1と同様にして、得られたクリームを塗布して作製されたロールパンを得、得られたロールパンの艶の状態を評価し、結果を表3にまとめた。
(Example 8) Production and Evaluation of Polished Cream for Baked Food According to the formulation shown in Table 3, 7.5 parts of pea protein (protein purity 77%, "PP-CS" manufactured by Organo Corporation) in 82 parts of water A glazed cream for baked foods was prepared in the same manner as in Example 1 except that an aqueous phase part prepared by dissolving 0.5 part of Na citrate at 60 ° C. was used. At that time, dispersibility at the time of protein dissolution, foaming at the time of protein dissolution, and flavor, stability and viscosity of the obtained cream were evaluated, and the results are summarized in Table 3. Furthermore, it carried out similarly to Example 1, obtained the roll bread produced by apply | coating the obtained cream, the glossiness state of the obtained roll bread was evaluated, and the result was put together in Table 3.
(実施例9) 焼成食品用艶出しクリームの作製及び評価
表3に示した配合に従い、水85部にえんどう蛋白(蛋白純度77%、オルガノ株式会社製「PP−CS」)2部とグラニュー糖3部を60℃で溶解して作製した水相部を用いた以外は実施例1と同様にして焼成食品用艶出しクリームを作製した。その際、蛋白溶解時の分散性及び蛋白溶解時の泡立ちと、得られたクリームの風味、安定性、粘度について評価を行い、結果を表3にまとめた。さらに、実施例1と同様にして、得られたクリームを塗布して作製されたロールパンを得、得られたロールパンの艶の状態を評価し、結果を表3にまとめた。
(Example 9) Production and evaluation of baked food polishing cream According to the formulation shown in Table 3, 85 parts of water with 2 parts of pea protein (protein purity 77%, "PP-CS" manufactured by Organo Corporation) and granulated A polished cream for baked foods was prepared in the same manner as in Example 1 except that an aqueous phase part prepared by dissolving 3 parts of sugar at 60 ° C. was used. At that time, dispersibility at the time of protein dissolution and foaming at the time of protein dissolution and the flavor, stability and viscosity of the obtained cream were evaluated, and the results are summarized in Table 3. Furthermore, it carried out similarly to Example 1, obtained the roll bread produced by apply | coating the obtained cream, the glossiness state of the obtained roll bread was evaluated, and the result was put together in Table 3.
(比較例6) 焼成食品用艶出しクリームの作製及び評価
表3に示した配合に従い、水59.5部にえんどう蛋白(蛋白純度77%、オルガノ株式会社製「PP−CS」)7.5部を60℃で溶解して作製した水相部を用い、菜種油を33部添加した以外は実施例1と同様にして焼成食品用艶出しクリームを作製した。その際、蛋白溶解時の分散性及び蛋白溶解時の泡立ち、得られたクリームの風味、安定性、粘度について評価を行い、結果を表3にまとめた。さらに、実施例1と同様にして、得られたクリームを塗布して作製されたロールパンを得、得られたロールパンの艶の状態を評価し、結果を表3にまとめた。
(Comparative example 6) Preparation and evaluation of baking cream for baking foods According to the mixing | blending shown in Table 3, pea protein (protein purity 77%, Organo Corporation "PP-CS") is added to 59.5 parts of water. A polished cream for baked foods was prepared in the same manner as in Example 1 except that 33 parts of rapeseed oil was added using an aqueous phase part prepared by dissolving 5 parts at 60 ° C. At that time, dispersibility at the time of protein dissolution, foaming at the time of protein dissolution, and flavor, stability and viscosity of the obtained cream were evaluated, and the results are summarized in Table 3. Furthermore, it carried out similarly to Example 1, obtained the roll bread produced by apply | coating the obtained cream, the glossiness state of the obtained roll bread was evaluated, and the result was put together in Table 3.
(比較例7) 焼成食品用艶出しクリームの作製及び評価
表3に示した配合に従い、水90部にえんどう蛋白(蛋白純度77%、オルガノ株式会社製「PP−CS」)6部とグラニュー糖3部を60℃で溶解して作製した水相部を用い、菜種油を1%添加した以外は実施例1と同様にして焼成食品用艶出しクリームを作製した。その際、蛋白溶解時の分散性及び蛋白溶解時の泡立ち、得られたクリームの風味、安定性、粘度について評価を行い、結果を表3にまとめた。さらに、実施例1と同様にして、得られたクリームを塗布して作製されたロールパンを得、得られたロールパンの艶の状態を評価し、結果を表3にまとめた。
(Comparative Example 7) Production and Evaluation of Polished Cream for Baked Food According to the formulation shown in Table 3, 90 parts of water with 6 parts of pea protein (protein purity 77%, "PP-CS" manufactured by Organo Corporation) and granulated A polished cream for baked food was prepared in the same manner as in Example 1 except that 1% of rapeseed oil was added using an aqueous phase part prepared by dissolving 3 parts of sugar at 60 ° C. At that time, dispersibility at the time of protein dissolution, foaming at the time of protein dissolution, and flavor, stability and viscosity of the obtained cream were evaluated, and the results are summarized in Table 3. Furthermore, it carried out similarly to Example 1, obtained the roll bread produced by apply | coating the obtained cream, the glossiness state of the obtained roll bread was evaluated, and the result was put together in Table 3.
(実施例10) 焼成食品用艶出しクリームの作製及び評価
冷凍パイシート(株式会社カネカ製)を室温に戻した後、縦約7cm、横約3cmのリーフ型の金型で切り抜いた。切り抜いたパイ生地に、実施例5、実施例6で作製した焼成食品用艶出しクリームを刷毛で塗布し、オーブンに入れ、200℃で10分間焼成した。焼成したパイ表面の艶の状態を評価した。その結果、実施例5、実施例6で作製した焼成食品用艶出しクリームを塗布して焼成したロールパンの評価時と同様、全卵よりも良好な艶が得られることを確認した。
Example 10 Production and Evaluation of Polished Cream for Baked Foods A frozen pie sheet (manufactured by Kaneka Corporation) was returned to room temperature and then cut out with a leaf mold having a length of about 7 cm and a width of about 3 cm. The baked food polishing cream prepared in Example 5 and Example 6 was applied to the cut pie dough with a brush, placed in an oven, and baked at 200 ° C. for 10 minutes. The gloss state of the baked pie surface was evaluated. As a result, it was confirmed that a gloss better than that of whole eggs was obtained as in the evaluation of the rolls baked by applying and baking the glazed cream for baked foods produced in Example 5 and Example 6.
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