JP2013094147A - Glazing agent for baked food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a glazing agent for a baked food, which is applied to the surface of a food material or a food product for glazing the baked food obtained by baking or heating, without deteriorating the natural flavor or texture of the baked food.SOLUTION: The glazing agent for the baked food is an oil-in-water emulsion including: water; fat and oil; and milk serum protein subjected to transglutaminase treatment. When it is applied to the surface of the food material or the food product and is baked or heated, it develops a luster.

Description

  The present invention relates to a polishing agent for baked foods that can be applied to food materials or food surfaces, and can give gloss to baked foods obtained by baking and heating.

Examples of the food material include doughs such as baked buns, baked confectionery such as pies and cookies, and breads such as roll bread, and other foods that have been heated and baked before being heated and baked. Foods include foods that are completed by heating and baking, and foods that are not originally completed by heating or baking, but are generally heated and baked for polishing. Those food materials and foods that have been heated and baked for glazing are called baked foods.

  As a polish for imparting luster to the surface of baked foods, chicken eggs are still generally used today. However, hen's egg is a natural material, and in addition to complicated workability such as hygienic storage and thawing when frozen, gloss unevenness occurs after baking, and the coated part is hard even though gloss is manifested by baking. The texture was not good because it became a film.

In addition, as a polishing agent for baked foods, Patent Document 1 discloses a “glazing agent for baked foods”. The invention of Patent Document 1 states that “separated soybean protein, liquid fat and water are contained in a ratio of 2 to 12% by weight of separated soybean protein, 15 to 30% by weight of liquid fat and oil, and 83 to 58% by weight of water, and O / W In the present invention, the separated soy protein is preferably a microenzymatic degradation type, and the fats and oils are dispersed in fine particles having an average particle size of 0.5 to 3 μm or less. It is preferable. "

However, in the invention of Patent Document 1, since a component derived from soybean is used, there is a soybean odor after baking, which lowers the original flavor of the baked food. Furthermore, in the production process, in order to dissolve soybean protein, it is necessary to increase the salt concentration of the solution, and the work is complicated and the production cost is high.

  On the other hand, casein protein derived from milk, whey protein, and the like have been studied as polishes. However, casein protein has poor solubility in an aqueous solution, and, like soybean protein, the solution must have a high salt concentration during production. Moreover, in whey protein, since foaming occurs in the stirring during production (high foaming property), it is indispensable to add an antifoaming emulsifier from the viewpoint of production work. The use of an emulsifier as an additive tends to be desired to be less used or less used than the recent consumer health and natural orientation.

JP-A-10-108616

  Accordingly, the present invention provides a glazed food polishing agent that is applied to the surface of a food material or food and imparts luster to the baked food obtained by baking and heating without impairing the original flavor and texture of the baked food. It is intended to provide.

In order to solve the above problems, the present invention provides:
(1)
An oil-in-water emulsion comprising water, fats and oils, and whey protein treated with transglutaminase, characterized in that it is applied to a food material or the surface of a food and baked or heated to express luster. The composition of the polish was used.
(2)
The fat and oil is in the range of 2 to 40% by weight, and the whey protein treated with transglutaminase is in the range of 2 to 12% by weight. .
(3)
The amount of the transglutaminase added is 0.1 to 100 units per gram of whey protein, and the glazed food polishing agent according to (1) or (2) is used.
(4)
A method for producing a polishing agent that is applied to a food material or the surface of a food and causes gloss to appear on the surface of the baked food by baking or heating. Then, the transglutaminase was thermally inactivated, added with fats and oils, and emulsified into an O / W type.
(5)
A method for producing a polishing agent that is applied to a food material or the surface of a food and causes gloss to appear on the surface of the baked food by baking or heating. Then, a transglutaminase was added, reacted for a predetermined time, and heated to inactivate the transglutaminase. Thus, a method for producing a polishing agent for baking foods was used.
(6)
(1) to (3) a baked food polish, or (4) or (5) a baked food polish obtained by the method for producing a baked food polish. It was set as the structure of the baked food characterized by apply | coating to the surface of a raw material or a foodstuff, and baking or heating. In addition, as a method of apply | coating the polishing agent for baked foods which is this invention, brush coating (The method of apply | coating the baking agent for baking materials with foods or foodstuffs by adhesion means, such as a brush), spray (Method of spraying the present invention onto a food material or food using a spraying device or the like) can be listed, but is not particularly limited.

  Since the whey protein is cross-linked (polymerized, intramolecularly bonded) by the transglutaminase treatment, the foamability of the whey protein is reduced and the emulsification stability is improved. There is no need to use. Further, the surface of the baked food can be given luster by being applied to the food material or the surface of the food, baked and heated without impairing the original flavor and texture of the baked food.

It is an example of the compounding composition of the polish for baking foods which is this invention. It is a figure which shows the manufacture flow of the polish for baking foods which is this invention. It is a figure which shows the other manufacture flow of the polish for baking foods which is this invention.

  Hereinafter, the present invention will be described in detail with reference to the drawings.

  FIG. 1 shows Formulation Examples 1 and 2. Transglutaminase catalyzes the formation of a bridge (isopeptide bond) between a glutamine residue and a lysine residue in a protein. Such cross-linking occurs either protein-protein or within the same molecule. There are two types of transglutaminase, calcium-independent and calcium-dependent. When calcium-dependent transglutaminase is used, calcium is present in whey, whey concentrate, and powdered whey, so there is no need to add it again. However, from the viewpoint of functionality and economy, a calcium-independent one is preferable.

  Whey is an aqueous solution in which milk fat, casein and the like are substantially removed from milk (mainly milk). Whey is also called whey or whey or whey. Whey is known as a liquid by-product separated from solids during cheese manufacture and as a supernatant that accumulates at the top when yogurt is allowed to stand. Whey protein is mainly composed of lactoferrin, serum albumin, immunoglobulin, etc., with β-lactoglobulin and α-lactalbumin as the main components.

  In unprocessed milk, protein is present at around 3% by weight, and of the total protein, whey protein is present at about 20% by weight. In bovine mature milk, there will be approximately 0.6% whey protein. A product obtained by removing water from whey to increase its concentration (whey concentrate) and powdered (powder whey) are also available and can be used as the whey protein of the present invention. Of course, whey can also be used directly in the present invention as a whey protein source.

  That is, a whey concentrate, an aqueous solution in which whey protein is adjusted by adding water to powdered whey, an aqueous solution in which whey is concentrated to adjust the concentration of whey protein, and whey are whey protein aqueous solutions.

  Furthermore, in the present invention, a whey protein that has been cleaved or / and modified by an enzyme or the like, or that has an amino group substituted with another amino group or another substituent can also be used as the whey protein. .

  The whey protein treated with transglutaminase is the whey protein obtained by cross-linking glutamine and lysine residues randomly between proteins and within the same molecule. The whey protein is treated with transglutaminase. Or obtained by pulverizing whey protein previously treated with transglutaminase and dissolving it in water at a predetermined concentration.

  The whey protein treated with transglutaminase is preferably present in the O / W emulsion so as to have a concentration of 2 to 12% by weight. If the composition amount of the transglutaminase-treated whey protein is lower than 2% by weight, the emulsification is unstable and requires the aid of another emulsifier, and if it is higher than 12% by weight, the emulsification is the present invention. The viscosity of the product becomes high, and versatility and workability deteriorate.

  The fats and oils used for this invention should just be the fats and oils currently used for food, and are not specifically limited. The addition amount of fats and oils is preferably 2 to 40% by weight. When the addition amount of fats and oils is lower than 2% by weight, the gloss is low, and when it is higher than 40% by weight, the viscosity of the emulsion according to the present invention becomes high, and versatility and workability deteriorate.

  The maximum amount of water added can be 88% by weight when the transglutaminase-treated whey protein is 2% by weight and the fats and oils are 10% by weight, and it is not necessary to use other additives. Of course, additives such as sugars, fragrances, preservatives, seasonings, acidulants, and coloring agents, and auxiliary materials may be used. In addition, you may adjust the viscosity of this invention using starch, a gelatinizer, or a thickening polysaccharide.

  FIG. 2 shows the manufacturing method of the present invention. In the production method of Example 2, first, transglutaminase is added to a whey protein aqueous solution, and an enzyme reaction is performed for a predetermined time to cause a cross-linking reaction to the whey protein. Next, the aqueous solution is heated to inactivate transglutaminase.

  As the transglutaminase, “Activa” TG-K manufactured by Ajinomoto Co., Inc. was used. The reaction conditions were 1 unit of enzyme per gram of whey protein, a reaction temperature of 50 ° C., and a reaction time of 5 hours.

The activity unit of transglutaminase used in the present invention is measured and defined as follows. That is, the reaction is carried out using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, and the resulting hydroxamic acid is converted into an iron complex in the presence of trichloroacetic acid, and then the amount is measured by absorbance at 525 nm. The amount of enzyme that produces 1 micromole of hydroxamic acid per minute is defined as one unit of transglutaminase activity. The details of this measuring method (so-called hydroxamate method) are as already reported (for example, refer to Japanese Patent No. 2572716).

  Oil and fat are added to the whey protein aqueous solution treated with transglutaminase and stirred (TK homomixer (Primics Co., Ltd., 3000 rpm, 10 minutes)) and emulsified in an oil-in-water (O / W) type. Thus, a baked food polishing agent (O / W emulsion) according to the present invention is obtained, and the temperature during emulsification is preferably 30 to 70 ° C.

  As the emulsification method, conventionally used emulsification apparatuses such as a homogenizer and a stirrer can be used, and an O / W emulsion is obtained. Since the finer the emulsified particles, the more stable the emulsification, it is preferable to adjust the particle size of the oil droplets with a homogenizer after initial emulsification with a stirrer.

  Here, although the production method from the whey protein aqueous solution has been described, of course, the whey protein aqueous solution is treated with transglutaminase in advance to remove water and dried, and then the whey protein powder treated with transglutaminase is treated with water. Oils and fats may be emulsified in the product dissolved in.

  And this invention is apply | coated and baked on the surface of the foodstuff raw material or foodstuff before baking for the purpose of glazing. Then, after baking, gloss is given to the part which applied the polish for baking foods which is this invention like a chicken egg.

  FIG. 3 shows another manufacturing method of the present invention. Since the raw material, emulsification, reaction, and method of use are the same as in Example 2, description thereof is omitted.

  In the production method of Example 2, as described above, first, an oil / fat is added to the whey protein aqueous solution and emulsified in an O / W emulsion. Thereafter, transglutaminase is added to the O / W emulsion, the enzyme reaction is performed for a predetermined time, and the whey protein is caused to undergo a crosslinking reaction. Next, the aqueous solution is heated to inactivate the transglutaminase to obtain a baked food polishing agent (O / W emulsion) according to the present invention.

  In the production method of Example 3, Example 2 emulsifies after the transglutaminase treatment, whereas cross-linking occurs after emulsification of Example 3, so that the emulsifying power is the same as that of the conventional whey protein. Air bubbles are suppressed after glutaminase treatment. Furthermore, the viscosity of the emulsion of the finished product of Example 3 is higher than that of Example 2, and can be applied to the surface of a food material or food without using other gelling agents or thickening polysaccharides. Appropriate viscosity is developed.

Claims (6)

An oil-in-water emulsion comprising water, fat and oil and whey protein treated with transglutaminase,
A glazing agent for baked foods, characterized by exhibiting luster by being applied to a food material or the surface of food and baked or heated. The glazing agent for baked foods according to claim 1, wherein the fat is in the range of 2 to 40% by weight and the whey protein treated with transglutaminase is in the range of 2 to 12% by weight. The amount of the transglutaminase added is 0.1 to 100 units per gram of whey protein, and the glazed food polishing agent according to claim 1 or 2. A method for producing a polishing agent that is applied to the surface of a food material or food and shines on the surface of the baked food by baking or heating,
Addition of transglutaminase to whey protein aqueous solution, react for predetermined time, heat to inactivate transglutaminase, add fat and oil, and emulsify in O / W type Manufacturing method. A method for producing a polishing agent that is applied to the surface of a food material or food and shines on the surface of the baked food by baking or heating,
Oil for whey protein aqueous solution, emulsified in O / W type, added transglutaminase, reacted for a predetermined time, heated to inactivate transglutaminase, for baked food A method for producing a polish. The polishing agent for baking foods of any one of Claims 1-3, The polishing agent for baking foods obtained by the manufacturing method of the polishing agent for baking foods of Claim 4 or Claim 5 A baked food, which is obtained by applying a baked product to a food material or the surface of the food, followed by baking or heating.

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