JP2018050604A - Powder coating agent, method for producing the same and method for producing confectionery or bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a powder coating agent having a satisfactory emulsion state, capable of suppressing caking, in which the coating is excellent in a transparent feeling, is hard to be stuck to a tooth, being a crispy flavor, the moisture absorption of the caramelized patent coating is suppressed, and the crispy feeling is maintained, a method for producing the same, and a method for producing a confectionery or a bread.SOLUTION: Provided is a powder coating agent for forming a patent coating by being stuck to a confectionery or a bread or the dough thereof or a topping material thereof and thereafter performing heating, including sugar, dextrin, fat and an emulsifier, and, as the emulsifier, the one having an HLB of 7 or more is included.SELECTED DRAWING: None

Description

  The present invention relates to a powdery coating agent for forming a glossy coating by heat treatment after adhering to confectionery or bread or dough or topping material thereof, a method for producing the same, and a method for producing confectionery or bread.

  The technology for coating sugar-containing coatings on the surface of bakery products such as confectionery and bread is a method of applying a coating solution that has been dissolved by heating to a baked product after baking and then solidifying it by cooling, and a bakery dough before baking and its topping material The method is roughly divided into two types: a method in which a coating agent is attached to the baked dough and then the whole bakery dough is baked.

  The former method, called icing, is used to cleanly decorate a baked bakery product, and it is possible to use a coating solution such as meringue or fondant that is simmered in sugar and water until it becomes supersaturated. It has been broken. For example, Patent Document 1 proposes a non-hygroscopic icing characterized by using a specific sugar solution with a small increase in water content. The technical problem is to suppress the phenomenon of “crying” where the white icing on the product surface absorbs moisture and dissolves and becomes transparent. No attention has been paid to caking, in which the emulsified state of fats and oils is one of the factors. In addition, since the icing is not exposed to the firing temperature, the saccharide does not reach a temperature higher than the melting point and does not melt or hatch, so it has a white appearance and does not have a crispy texture.

  The latter method is used for baked confectionery such as florentine and florentine, and baked fresh cream, sugar, butter, honey, candy, etc. are attached to topping materials such as dough and nuts, and baked To hatch. Therefore, unlike icing, a transparent appearance and a crisp texture can be imparted. As a coating agent used in this method, since a complicated operation of simmering raw materials is required, techniques that simplify the operation by pulverizing in advance have been proposed (Patent Documents 2 and 3).

  Patent Document 2 proposes a powder coating agent containing fats and oils and emulsifiers in addition to carbohydrates, with the object of improving the binding properties of topping materials such as nuts. It is said that the use of fats and oils and emulsifiers has improved moisture absorption resistance compared to carbohydrates alone. However, lecithin, HLB5 sucrose fatty acid ester, and monoglycerin fatty acid ester described as emulsifiers are all lipophilic, and no attention is paid to the use of hydrophilic emulsifiers. In this technique, when an oil and fat and a saccharide are heated and mixed at one time, the emulsified state is a problem as described that the surface of the saccharide is coated with the oil and fat to cause stickiness. In the case of powder, when the emulsified state is poor and fats and oils are separated, or when moisture is further absorbed, the powders adhere to each other and agglomerate, caking occurs, and workability is remarkably deteriorated. In addition, since baked confectionery such as florentine and florentine is loaded with a topping material such as nuts, the coating agent is required to have a transparent feeling after baking so that the topping material looks visually beautiful. The texture is required to be a crispy texture that does not easily adhere to the teeth. In addition, after baking, the hatched coating absorbs moisture due to moisture in the air, or moisture is absorbed due to the transfer of moisture from the baked confectionery when it is packaged and distributed, and the texture that is crispy is lost. there were.

  Patent Document 3 proposes pulverizing and kneading an emulsion using a fat and oil containing a lipophilic emulsifier such as lecithin and a specific carbohydrate. Solves the problem of crystallization of sucrose on the surface of baked confectionery during storage and loss of luster, and when maltose is used alone, maltose is eluted from the dough onto the iron plate during baking Therefore, it is mainly characterized by the use of specific carbohydrates. However, as described that the polishing agent particles are covered with fats and oils, the use of a lipophilic emulsifier tends to cause caking and the workability is remarkably deteriorated. Similar to Patent Document 2, there was room for improvement in the transparency after firing and other technical problems.

  Patent Document 4 proposes a caramelize-like material obtained by baking a sugar composition, pulverizing the obtained baked product, and coating the particle surface of the obtained pulverized product with fats and oils. However, this is a technique for coating oil and fat on the surface of the baked product of the sugar composition and does not emulsify, so no emulsifier is used when coating this fat or oil.

JP-A-5-29287 JP-A-60-030636 JP 59-196042 A Japanese Patent Laid-Open No. 2006-077166

  The present invention has been made in view of the circumstances as described above, the emulsified state is good and can suppress caking, the coating is excellent in transparency, is difficult to adhere to teeth, and has a crispy texture, It is an object of the present invention to provide a powder coating agent that suppresses moisture absorption of a hatched glossy coating and maintains a crisp feeling, a method for producing the same, and a method for producing confectionery or bread.

  In order to solve the above problems, the powder coating agent of the present invention is a powder coating agent for forming a glossy coating by heat treatment after adhering to confectionery or bread or its dough, or its topping material. It contains sugar, dextrin, fats and oils, and an emulsifier, and the emulsifier includes an emulsifier having an HLB of 7 or more.

  The method for producing a powder coating agent of the present invention is a method for producing a powder coating agent for forming a glossy coating by heat treatment after adhering to a confectionery or bread or its dough, or its topping material, After preparing a mixture containing saccharides, dextrin, and an emulsifier with HLB of 7 or more, oil and fat dissolved by heating is added to the mixture to make an emulsion, and the emulsion is heated to 120 to 160 ° C. and cooled. After that, it is characterized by crushing.

  In the method for producing a confectionery or bread having a glossy coating according to the present invention, the powder coating agent is attached to the confectionery or bread or the dough or the topping material and then heated to form a glossy coating. It is characterized by that.

  According to the present invention, the powder coating agent has a good emulsified state and can suppress caking, and the coating is excellent in transparency, has a crispy texture that does not easily adhere to teeth, and has a hatched glossy coating. Moisture absorption is suppressed and the feeling of crispness is sustained.

  The present invention is described in detail below.

  The powder coating agent of the present invention contains a hydrophilic emulsifier, that is, an emulsifier having an HLB of 7 or more as an emulsifier. By using this hydrophilic emulsifier, the powder coating agent has a good emulsification state and can suppress caking, and the coating is excellent in transparency, has a crispy texture that is difficult to adhere to teeth, and has a hatched gloss. Moisture absorption of the coating with rust is suppressed and the crispness is maintained. In particular, by using the above hydrophilic emulsifier, emulsifying power is improved, and almost no oil or fat separated from the bulk emulsion in the production process of the powder coating agent is observed. Oils and fats do not float on the surface. Moreover, moisture absorption is also suppressed by the improvement of emulsifying power. This suppresses powder caking and improves the texture of the confectionery or bread having a coating.

In addition, HLB can be calculated | required by the following Griffin formula (Atlas company method).
HLB = 20 × (1-S / A)
In the above formula, S is the saponification value of the ester, and A is the acid value of the fatty acid.

  Examples of the emulsifier having an HLB of 7 or more include polyglycerin fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, poly Examples thereof include oxyethylene sorbitan fatty acid ester and stearoyl calcium lactate. These may be used alone or in combination of two or more. Among these, polyglycerol fatty acid ester and sucrose fatty acid ester are preferable.

  The emulsifier having an HLB of 7 or more preferably has an HLB of 7 to 13. In the emulsifier having an HLB of 7 or more, the constituent fatty acid is preferably a saturated fatty acid.

  0.1-5 mass% is preferable and, as for content of the said emulsifier whose HLB in the powder coating agent of this invention is 7 or more, 0.1-3 mass% is more preferable.

  The powder coating agent of the present invention may contain other emulsifiers as emulsifiers in addition to the emulsifiers having a HLB of 7 or more, which are hydrophilic emulsifiers. Among these, it is preferable to contain lecithin as an emulsifier. By using lecithin in combination with an emulsifier having an HLB of 7 or more, the feeling of crispness is further improved and adhesion to teeth is further suppressed. Furthermore, the moisture absorption of the glossy coating hatched by heating is further suppressed, and the crisp feeling is maintained. As lecithin, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, phosphatidylserine and other phospholipids are the main components, paste-like lecithin obtained from soybeans, eggs, etc., and high-purity lecithin powdered from this, Fractionated lecithin fractionated with a solvent, enzyme-treated lysolecithin and the like can be used. The content of lecithin in the powder coating agent of the present invention is preferably from 0.01 to 0.2% by mass, more preferably from 0.05 to 0.1% by mass.

  The powder coating agent of the present invention contains a saccharide. Examples of the saccharide include sugar, lactose, glucose, maltose, fructose, oligosaccharide, trehalose, and sugar alcohols thereof. These may be used alone or in combination of two or more. Among these, when granulated sugar which is refined sugar is used as sugar, the feeling of crispness is further improved.

  15-88.9 mass% is preferable and, as for content of the saccharide | sugar in the powder coating agent of this invention, 27-77.9 mass% is more preferable. When the sugar content is within this range, moisture absorption of the powder coating agent is suppressed, and the sweetness balance is good.

  The powder coating agent of the present invention contains dextrin. By containing dextrin, emulsifying power is improved, moisture absorption is suppressed, and caking of the powder coating agent can be suppressed.

  Dextrin is a partially hydrolyzed starch obtained by reducing the molecular weight of starch by chemical or enzymatic methods. Specifically, starch syrup, starch candy, maltodextrin, cyclodextrin, roasted dextrin, branched cyclodextrin, indigestible Dextrin and the like, and commercially available products can be used. Examples of starch raw materials include corn, cassava, rice, potato, sweet potato, and wheat.

  The DE of dextrin is preferably 26-49, more preferably 26-40. That is, those having a high DE are preferably used. When a dextrin having a DE in such a range is used, the emulsifying power improving action, the powder coating agent's moisture absorption inhibiting action, and the powder coating agent's caking inhibiting action are particularly remarkable.

  The DE (Dextrose Equivalent) of dextrin is an index of the chain length of a glucose residue that is a structural unit of dextrin, and is a value indicating the content (%) of reducing sugar in the dextrin. The higher the value, the shorter the dextrin chain length. The DE value can be measured by the Wilstaetter Suder method.

  10-50 mass% is preferable and, as for content of dextrin in the powder coating agent of this invention, 20-45 mass% is more preferable. Here, dextrin is a solid content conversion value. When the content of dextrin is within this range, the moisture absorption of the powder coating agent and the glossy coating hatched is particularly suppressed, and the richness and sweetness balance are also good.

  The powder coating agent of this invention contains fats and oils. Oils and fats used in the present invention are not particularly limited. For example, palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea fat , Monkey oil, mango oil, illipe fat, cacao butter, lard, beef tallow, milk fat, fish oil, fractionated oils thereof or deodorized oil, processed oil (hardened and transesterified one or more treatments) ) And the like. These may be used alone or in combination of two or more.

  The solid fat content (SFC) at 20 ° C. of the oil and fat used in the present invention is preferably 10 to 55%, more preferably 10 to 30%, in consideration of further improving the transparency and melting of the coating. In particular, when the content of fats and oils is large, when the solid fat content is high, it becomes difficult to obtain a transparent feeling of the coating. When the solid fat content at 20 ° C. is 10 to 30%, the richness is further improved.

  On the other hand, the solid fat content (SFC) at 20 ° C. of the fats and oils used in the present invention is preferably more than 55%, more preferably 90% or more, considering that the fluidity of the powder coating agent is further improved. 95% or more is particularly preferable.

  The solid fat content (SFC) at 30 ° C. of the fats and oils used in the present invention is preferably 10% or less in view of further improving the melting of the coating.

  1-30 mass% is preferable and, as for content of the fats and oils in the powder coating agent of this invention, 2-25 mass% is more preferable. When the content of fats and oils is within this range, the emulsified state is good and caking can be suppressed, the transparency of the coating is improved, and the richness is good.

  1-30 are preferable, as for the mass ratio (saccharide | sugar / fat) of the saccharide | sugar with respect to fats and oils in the powder coating agent of this invention, 1-15 are more preferable, and 1-6 are more preferable. If it is within this range, a balance between richness and sweetness is achieved, and a more preferable flavor is obtained. Moreover, when using the fats and oils whose solid fat content (SFC) at 20 degreeC mentioned above exceeds 55%, the mass ratio (sugar / fat) of saccharides to fats and oils is 6 or more from the point that a transparent feeling improves more. Is preferably 10 or more.

  The powder coating agent of the present invention can be produced, for example, by the following method.

  An emulsion containing a saccharide, dextrin and fat is prepared. As a method for obtaining an emulsion, for example, (1) after heating and dissolving oils and fats, a saccharide, dextrin, and emulsifier (including an emulsifier having an HLB of 7 or more, the same applies hereinafter) are added and emulsified. 2) Mixing sugar, dextrin and emulsifier to prepare a mixture containing them, and then adding the oils and fats heated and dissolved to this mixture to emulsify, (3) All of the sugar, dextrin, fats and emulsifiers The method of mixing and emulsifying together is mentioned.

  Among them, the method of (2) above improves emulsifying power, powder physical properties such as caking suppression, texture and flavor of confectionery or bread with a coating, transparency of coating and suppression of moisture absorption, etc. The coating properties are further improved. When the mixture in the method (2) is produced, water may be added to dissolve the saccharide, dextrin and emulsifier, and the oil and fat dissolved by heating may be added and emulsified. By adding water, the solubility of saccharides, dextrin, and emulsifiers can be improved, and a uniform emulsion can be obtained, and a confectionery or bread having a coating such as a baked product can have a uniform appearance. .

  The emulsion prepared by the above method is boiled by heating to a supersaturated state, and then cooled and pulverized to obtain the powder coating agent of the present invention. 120-160 degreeC is preferable and the temperature boiled by heating has more preferable 130-150 degreeC. The emulsion boiled by heating, for example, is poured into an appropriate container and cooled to obtain a lump solidified product, and then the lump solidified product is pulverized and powdered. Examples of the powdering method include a method of pulverizing using a roll or a mixer. After pulverization, the particle size may be made uniform by sieving appropriately.

  A glossy coating is formed by applying the powder coating agent of the present invention to a confectionery or bread or its dough, or its topping material, followed by heat treatment to produce a confectionery or bread having a glossy coating. Can do.

  Examples of the heat treatment include indirect heating in an oven or the like, burning the surface with a gas burner, heating the baking iron and pressing it against the surface, direct heating to heat the surface with a frying pan or the like. .

  By performing the heat treatment, the powder coating agent of the present invention melts and hatches when the saccharide and dextrin are melted, and exhibits a glossy glassy appearance. By hatching, a crisp feeling can be imparted.

  As heat processing temperature, what is necessary is just the temperature (110-180 degreeC) which the saccharide | sugar in a coating agent hatches. For example, when baking pastry or bread dough in an oven or the like, the baking temperature may be a normal baking temperature when baking dough mainly composed of flour such as wheat flour, preferably 120 to 250 ° C, more preferably 160 to 200 ° C. preferable.

  As confectionery or bread, bakery products such as cookies, pie, biscuits, bread obtained by baking dough made mainly of flour such as wheat flour and mixing with water and other ingredients as necessary , Danish, Donut, Waffle, Cake, Baumkuchen and so on. In addition, frozen confectionery such as pudding and jelly, ice cream, fruit, cheese, etc. are mentioned. Especially, after applying the powder coating agent of the present invention to the surface, the surface is heated with fire, or the baking iron is pressed. Thus, a glossy coating can be formed.

  Examples of the topping material for confectionery or bread or dough include nuts, seeds, beans, flours and the like. Examples of nuts include almonds, peanuts, cashew nuts, and hazelnuts. Examples of seeds include sunflower, pumpkin and sesame. Examples of beans include soybeans. Examples of flours include rice, wheat and millet.

  Examples of the method for attaching the powder coating agent include sprinkling and application. When applying, the powder coating agent can be dissolved in a solution such as water and applied using a brush or the like.

  Examples of indirect heating such as baking by attaching the powder coating agent of the present invention to the topping material of confectionery or bread or dough include floranthin and florentine. For example, after a topping material such as nuts is placed on a confectionery or bread, the powder coating agent of the present invention is attached and baked. The powder coating agent of the present invention has binding properties, and can prevent the surface layer structure on which topping materials such as nuts are placed from being weakened and can be firmly bound.

  As an example of directly applying the powder coating agent of the present invention to a confectionery or bread dough and baking it, there is a quinnie aman or the like.

  Examples of forming a glossy coating by direct heating, such as by applying the powder coating agent of the present invention to confectionery or bread, and smashing with fire or pressing a baked iron, Western confectionery, baked confectionery, pudding, jelly, etc. And a method of attaching the powder coating agent of the present invention to the surface of frozen confectionery, ice cream, fruit and the like. In particular, a caramelize-like coating can be formed on frozen desserts and the like. Here, “caramelize-like” means that the food is coated with food to impart the appearance and texture imitating the aroma, burnt color, and crispy texture imparted to the food by caramelize.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.
(1) Raw materials The sugars, dextrin, fats and oils and emulsifiers used in Tables 1 to 3 are as follows.

Saccharide on white sugar Dainippon Meiji Sugar Co., Ltd. “Purified on white sugar ST20”
“Granulated sugar EA” manufactured by Granulated Sugar Salt Minato Seika Co., Ltd.
Hydrous Crystal Glucose Showa Sangyo Co., Ltd. “Showa Hydrous Crystal Glucose CRD”
Lactose Grande Custom Ingredients “Grand Deactose 80 Mesh”
Fructose Nissin Sugar Co., Ltd. “Crystar 300”
"Sorbitol C" manufactured by Sorbitt Food Science Co., Ltd.
Maltose Co., Ltd. Hayashibara “San Mart Shiro”
"Powdered sugar" manufactured by Uehara

Dextrin (Dextrin 1)
DE 24.7 “Fuji Oligo” manufactured by Nippon Food Chemical Co., Ltd.
(Dextrin 2)
DE 25 “Paindex # 3” manufactured by Matsutani Chemical Industry Co., Ltd.
(Dextrin 3)
DE 29 “KDL-R70” manufactured by Nippon Corn Starch Co., Ltd. Corn syrup (dextrin 4)
DE 40 “Paindex # 6” manufactured by Matsutani Chemical Industry Co., Ltd.

Fats and oils The solid fat content (SFC, 20 ° C. and 30 ° C.) of fats and oils is measured by “2.2.9-2013 solid fat content (NMR method)” of the standard fats and oils analysis test method (Japan Oil Chemical Society) did.
Palm oil Solid fat content: 19.4% (20 ° C) 9.1% (30 ° C)
Palm extremely hardened oil Solid fat content: 51% (20 ° C) 4.1% (30 ° C)
Rapeseed extremely hardened oil Solid fat content: 98.5% (20 ° C) 98.1% (30 ° C)
Hardened soybean oil (melting point 32 ° C) Solid fat content: 19.6% (20 ° C) 4.6% (30 ° C)

Emulsifier (Emulsifier 1)
HLB 4.5 Tetraglycerin triester Constituent fatty acid Stearic acid “SY Glyster TS-3S” manufactured by Sakamoto Pharmaceutical Co., Ltd.
(Emulsifier 2)
HLB 7.4 Hexaglycerin triester Constituent fatty acid Stearic acid “SY Glyster TS-5S” manufactured by Sakamoto Pharmaceutical Co., Ltd.
(Emulsifier 3)
HLB 11.6 Hexaglycerin monoester Constituent fatty acid Stearic acid “SY Glyster MS-5S” manufactured by Sakamoto Pharmaceutical Co., Ltd.
(Emulsifier 4)
HLB 5 Sucrose fatty acid ester Constituent fatty acid Stearic acid “Ryoto Sugar Ester S-570” manufactured by Mitsubishi Chemical Foods, Inc.
(Emulsifier 5)
HLB 7 Sucrose fatty acid ester Constituent fatty acid Stearic acid “Ryoto Sugar Ester S-770” manufactured by Mitsubishi Chemical Foods, Inc.
(Emulsifier 6)
HLB 11 Sucrose fatty acid ester Constituent fatty acid Stearic acid “Ryoto Sugar Ester S-1170” manufactured by Mitsubishi Chemical Foods, Inc.
(Emulsifier 7)
HLB 3-4 Lecithin "Showa M Lecithin" manufactured by Showa Sangyo Co., Ltd.
(Emulsifier 8)
HLB 4.3 Monoglycerin fatty acid ester Constituent fatty acid Stearic acid “Emalgie MS” manufactured by Riken Vitamin Co., Ltd.

(2) Evaluation <Preparation of coating agent>
Coating agents were prepared with the formulations shown in Tables 1 to 3.

  Carbohydrate, dextrin, salt and emulsifier were mixed and heated at 100 to 130 ° C. for 4 to 5 minutes. When the saccharide was dissolved and the water content became low (0.1 to 0.5%), the fats and oils that had been conditioned and dissolved in advance were added in two or three times. The mixture was heated and stirred at 120 to 150 ° C. for 10 to 15 minutes to obtain an emulsion. The emulsion was poured into an aluminum plate vat, allowed to cool at room temperature, and then the solidified emulsion was pulverized to obtain a coating agent.

The following evaluation was performed about said coating agent and its preparation process.
[Emulsification]
The above-mentioned emulsion was poured into an aluminum plate vat and allowed to cool at room temperature. After that, the oil separation on the surface of the emulsion was visually confirmed, and the emulsifiability was evaluated according to the following criteria.
Evaluation criteria A : No separation at all.
○: There is almost no separation.
Δ: There is some separation.
X: There is separation.

[Hygroscopic]
The mass after 10 days storage of 10 g of the pulverized coating agent in a constant temperature bath having a humidity of 50 to 60% and a temperature of 20 to 25 ° C. was measured, and the hygroscopicity was evaluated according to the following criteria.
Hygroscopicity = (mass after 7 days−mass on the first day) / mass on the first day × 100
Evaluation criteria ◎: 4.0% or less ○: More than 4.0% 4.5% or less △: More than 4.5% 5.0% or less ×: More than 5.0%

[Caking]
After storing 200 g of the pulverized coating agent at room temperature for 2 weeks, powder caking was visually confirmed and evaluated according to the following criteria.
Evaluation criteria A : There is no lump.
○: There are only small lumps.
Δ: There are lumps.
X: There is a big lump.

[Liquidity]
After storing 200 g of the pulverized coating agent at room temperature for 2 weeks, the fluidity of the powder was visually confirmed and evaluated according to the following criteria.
Evaluation standard ◎ +: No stickiness and very smooth.
A: There is no stickiness and it is smooth.
○: There is no stickiness.
Δ: Slightly sticky.
X: There is stickiness.

<Production of fired product>
7 g of sliced almonds were spread on a round sheet (diameter 9 cm), and the coating agent 7 g was sprinkled on it and baked at 180 ° C. for 8 to 10 minutes to prepare almond floranthans.

The following evaluation was performed about said baked product.
Among the evaluation items, in the panel test evaluation, the panel is classified into five tastes (sweet, sour, salty, bitter, umami), taste concentration difference identification test, food taste identification test, and standard olfactory test. 4 males and 6 females in their 20s to 40s who were judged to be suitable in each test were selected.

[Clarity]
The transparency of the surface of the fired product (almond floranthane) was visually evaluated according to the following criteria.
Evaluation criteria A : Very transparent.
○: There is a sense of transparency.
Δ: Slightly cloudy or slightly white.
X: It is cloudy or white.

[Adhesion to teeth]
Adhesion to the teeth (good tooth separation and no adhesion to teeth) when eating the baked product (almond florantan) was evaluated according to the following criteria by a panel test.
Evaluation Criteria A : Evaluated that 8 or more out of 10 did not adhere.
(Circle): It evaluated that 7-5 persons did not adhere among 10 persons.
(Triangle | delta): It evaluated that 4-3 persons did not adhere among 10 persons.
X: It was evaluated that 2 or less of 10 people did not adhere.

[Texture (crispness)]
The texture (crispy feeling) when eating the baked product (almond florantan) was evaluated according to the following criteria by a panel test.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

[Melting mouth]
Mouth melting when eating a baked product (almond florantan) was evaluated by a panel test according to the following criteria.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

[Sweet balance]
The balance of sweetness when eating a baked product (almond florantan) (the sweetness is appropriate without being too strong or too weak) was evaluated by the panel test according to the following criteria.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

[Kokumi]
When eating the baked product (almond florantan), the rich taste (the fat and oil flavor was good and the good rich taste was exhibited) was evaluated by the panel test according to the following criteria.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

[Hygroscopicity (D + 7)]
The mass after placing the fired product (almond floranthane) in a thermostatic bath at a humidity of 50 to 60% and a temperature of 20 to 25 ° C. for 7 days was measured, and the hygroscopicity was evaluated according to the following criteria.
Hygroscopicity = (mass after 7 days−mass on the first day) / mass on the first day × 100
Evaluation criteria ◎: 4.0% or less ○: More than 4.0% 4.5% or less △: More than 4.5% 5.0% or less ×: More than 5.0%

  The above evaluation results are shown in Tables 1 to 3. In addition, the compounding quantity shown to Table 1-Table 3 represents the mass% (based on the whole quantity except water), and dextrin is a solid content conversion value.

Claims (6)

A powder coating agent for forming a glossy coating by heating after adhering to confectionery or bread or dough, or topping material,
Contains sugars, dextrins, fats, and emulsifiers,
The powder coating agent containing the emulsifier whose HLB is 7 or more as said emulsifier.   The powder coating agent according to claim 1, wherein the dextrin has a DE of 26 to 49.   The powder coating agent of Claim 1 or 2 whose solid fat content in 20 degreeC of the said fats and oils is 10 to 55%.   The powder coating agent according to any one of claims 1 to 3, further comprising lecithin as the emulsifier. A method for producing a powder coating agent for forming a glossy coating by heating after adhering to confectionery or bread or dough, or topping material,
After preparing a mixture containing saccharides, dextrin, and an emulsifier with HLB of 7 or more, oil and fat dissolved by heating is added to the mixture to make an emulsion, and the emulsion is heated to 120 to 160 ° C. and cooled. Thereafter, a method for producing a powder coating agent to be pulverized.   A glossy coating that forms a glossy coating by applying the powder coating agent according to any one of claims 1 to 4 to a confectionery or bread or dough, or a topping material thereof, and then heating the powder coating agent. A method for producing confectionery or bread.