JP5359453B2 - Oil composition for coating - Google Patents

Description

The present invention relates to an oil composition for coating.

Conventionally, in order to coat or cover the surface of a dough such as bread, donut, baked confectionery, Japanese confectionery, and frozen confectionery, a coating fat composition represented by chocolates has been used.

The coating fat composition is required to solidify quickly after coating, and the time until solidification (hereinafter referred to as “drying time”) is the product temperature of the coating fat composition at the time of coating, or the working room temperature. It is important to manage the temperature. For example, when an oil composition for coating is coated on a product such as bread and cooled at a low room temperature (for example, 20 ° C. or less), the drying time may be short, but it may be dull and dull, and may be inferior. On the other hand, when it is cooled at a high room temperature (for example, 35 ° C. or higher), the gloss tends to be improved, but the drying time may be prolonged.

In particular, a coating oil and fat composition substantially free of non-fat cocoa solids such as white chocolate tends to have a long drying time, and is required to be improved.

In order to improve the gloss after solidification and shorten the drying time, it is necessary to work in a narrow temperature range that is optimal for the individual oil composition for coating. Since securing work is difficult, several methods have been proposed as methods for improving the drying time.

For example, Patent Document 1 discloses a coating composition for confectionery mainly composed of fats and oils, and liquid oil such as soybean oil, rapeseed oil, rice oil, palm oil, or hydrogenation, fractional transesterification and the like thereof. 0.1 to 10 weights of candelilla wax having a melting point of 60 ° C. or higher with respect to the total fat and oil content of the confectionery coating composition on a fat or oil having a melting point of 36 ° C. or lower, which is obtained by mixing the processed fats and oils alone or in combination of two or more. It is disclosed that the drying time is shortened by adding so that it becomes%. However, in this method, since a wax having a high melting point is added, it is necessary to increase the melting temperature, and the coating composition is poorly melted in the mouth.

Patent Document 2 discloses a method for preventing oil separation (oil-off) or suppressing oil separation by incorporating a polysaccharide and / or an emulsifier into the fat of a confectionery coating composition. However, a very large number of polysaccharides are mentioned as the polysaccharide, and the polysaccharide is not particularly limited, and there is no special mention about the drying time.

Patent Document 3 discloses that the sweating phenomenon hardly occurs when the chocolate for coating contains at least one selected from the group consisting of cyclodextrin, highly branched cyclic dextrin, and dietary fiber, and An invention characterized by good gloss has been proposed. However, although it is suggested that cyclodextrin, highly branched cyclic dextrin, and dietary fiber suppress the sweating phenomenon and are glossy, the drying time is not mentioned.

Thus, although several techniques, such as a fat composition and an emulsifier, are examined for the quality improvement of the oil composition for coating | covering, all are still not enough.

Japanese Patent Laid-Open No. 06-22694 JP 59-21349 A JP 2005-185153 A

An object of the present invention is to provide a coating fat composition with improved drying time and a method for producing the coating fat composition for coating a confectionery, bakery or frozen confectionery containing a non-fat cacao solid content. It is.

As a result of intensive studies, the inventors have found that the drying time is improved when the coating fat composition is coated by including dietary fibers having a specific particle size in the coating fat composition, The present invention has been completed.

That is, the present invention is (1) a coating oil composition containing 0.5% by weight or more of dietary fiber, 25 to 75% by weight of fats and oils, and substantially free of non-fat cocoa solids, and (2) food (1) The oil composition for coating according to (1), wherein the fiber is at least one selected from powdered cellulose, microcrystalline cellulose, and sodium carboxymethylcellulose, and (3) the average particle diameter of dietary fiber in the oil composition for coating Is an oil composition for coating according to (1), (4) for confectionery and bread making, (1) oil composition for coating according to (1), and (5) for frozen confectionery. (1) The oil-fat composition for coating | cover of description.

According to the present invention, it is possible to shorten the drying time by a simple method, not depending on the modification of the coating fat composition, especially the molecular structure, and the method such as an emulsifier. Is effective in white chocolates and color chocolates that do not contain non-fat cocoa solids, which is considered to be a long problem, and the conventional method described above tends to affect mouth melting and flavor, It is possible to reduce the drying time in a state where such influence is minimized.

Hereinafter, the present invention will be described in more detail.

The oil composition for coating in the present invention is a food in which oil and fat form a continuous phase and does not substantially contain water, and is used to coat or cover the surface of a dough such as bread, donut, baked confectionery, Japanese confectionery, and frozen confectionery. This applies to the coated chocolates. The chocolates mentioned here are not only chocolate, quasi-chocolate, and chocolate-based foods prescribed by the National Chocolate Industry Fair Trade Council and the Chocolate-based Food Fair Trade Council, but also fats and oils as essential ingredients. It refers to a mixture of sugar, powdered milk, cocoa butter, fruit juice powder, fruit powder, flavoring materials, emulsifiers, fragrances, coloring agents, and other auxiliary materials in any proportion.

Dietary fiber that uses wheat, corn, potato, soybeans, beet, citrus, etc. as the source of cellulose has odors and unique colors derived from starch and protein that cannot be completely removed. In many cases, the target quality has an undesirable color and flavor, but pulp-derived cellulose has almost no colored flavor and is particularly suitable for white chocolates and color chocolates. Moreover, since it uses for the oil-fat composition for a coating coated on confectionery, bread making, and frozen confectionery, it is preferable that it is a grade which can be used as a foodstuff or a food additive.

Pulp is a vegetable fiber mass containing abundant cellulose and is mainly used as a raw material for papermaking. Roughly categorized and pulped physically is mechanical pulp, and chemically decomposed and pulped is chemical pulp, but mechanical pulp contains a lot of lignin that was not removed, Chemical pulp is generally free of impurities such as lignin and has a higher cellulose purity. Among them, powdered cellulose derived from pulp, microcrystalline cellulose, and sodium carboxymethyl cellulose can be cited as examples that meet food or food additive specifications and that exhibit the effects of the present invention. In the present invention, the raw material is not particularly limited, but is preferably a pulp derived from chemical pulp having high cellulose purity.

The lower limit of the amount of dietary fiber added is desirably 0.5% by weight or more, preferably 1.0% by weight or more, more preferably 2.0% by weight or more based on the oil content in the fat and oil composition. is there. If the amount is less than 0.5% by weight, the effect of shortening the drying time is weakened depending on the type of oil used. Further, regarding the upper limit, powdered cellulose and microcrystalline cellulose are not particularly defined, and the effect of shortening the drying time becomes stronger as the amount added is larger. However, if powdered cellulose and microcrystalline cellulose are added more than necessary, the cost increases and the expression of flavor is weakened. Therefore, the amount is generally preferably 30% by weight or less. Since carboxymethylcellulose sodium is defined as 2.0% by weight or less according to the additive use standard list, 2.0% by weight or less is desirable.

The average particle size is not particularly limited, but finer particles tend to have a higher effect of shortening the drying time, and are desirably 50 μm or less, more desirably 45 μm or less, and most desirably 40 μm or less. However, the finer the particle size, the higher the effect of shortening the drying time. However, the difference is not so remarkable, but may be appropriately selected according to the final target quality as the fat and oil composition. For example, an oil-and-fat composition that is targeted for a smooth mouthfeel tends to feel rough when the particle size exceeds 30 μm.

There are various types of oil and fat compositions as described above, and depending on the oil content and the type of oil and fat, so-called white chocolates and color chocolates tend to have longer drying times. The white chocolate here may contain cocoa butter as a cacao component, but does not contain ingredients such as cacao mass or cocoa powder as a cacao component having a strong chocolate color, that is, substantially no fat cacao solid content. It is chocolate that is not blended and is made with fats and oils, milk powder, sugars, etc. Color chocolate is based on the white chocolate, coffee flavor, caramel flavor, matcha flavor, fruit flavor, vegetable flavor, salty flavor It contains a flavor material such as flavor and / or a coloring material and / or a fragrance and / or a colorant. The effect of shortening the drying time of the present invention exhibits its ability to suppress even a normal fat composition, but the drying time has been long so far, such as white chocolates and color chocolates substantially free of non-fat cacao solids. It is particularly preferably used for those that tend to be. In addition, white chocolates and color chocolates tend to reveal the flavor of the additive with respect to the base milk flavor and the flavors of matcha and fruit of the color chocolates, and are used in the present invention also in that respect. Pulp-derived powdered cellulose, microcrystalline cellulose, and sodium carboxymethylcellulose are preferably used.

As described above, substantially free from cacao solids means that the total amount of cacao mass and cocoa powder is 5% by weight or less based on the total fat and oil composition, preferably even if mixing is unavoidable in actual work. It is preferred that it is 1% by weight or less, more desirably 0.5% by weight or less, most desirably avoiding contamination as much as possible and not adding at all. Since the drying time tends to be longer as the amount added is smaller, the effect of the present invention is more remarkably exhibited. As described above, the oil and fat composition is a continuous phase, and the type and physical properties of the oil and fat are not particularly limited, and any oil and fat used in conventional oil and fat compositions for coating can be used. Examples include cocoa butter, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, palm Examples include vegetable oils and fats such as oil, palm kernel oil, and animal oils such as milk fat, beef tallow, lard, fish oil, whale oil, and the above oils alone or mixed oils, or curing, fractionation and transesterification thereof. Processed oils and fats that have been subjected to the above can be used.

In addition to the above fats and oils, the coating oil and fat composition of the present invention may contain additives such as raw materials such as sugars and milk components, emulsifiers, preservatives, and antioxidants, and is used in conventional coating fat and oil compositions. Any can be used as desired.

In addition, for the manufacturing method of the oil composition for coating of the present invention, the above raw materials are appropriately selected and mixed, and a manufacturing method incorporating a method of refinement using an attritor as well as a normal roll refiner and a manufacturing method using a conchee. It can also be adopted. There is no particular limitation on the timing of addition of dietary fiber, and it may be added simultaneously with other powder raw materials of the oil and fat composition and then subjected to a refinement process such as a roll refiner. It may be added in the form, but since the particle size becomes finer through the refinement process, in order to improve the dry time shortening effect and improve the mouthfeel of the oil composition for coating Addition before the miniaturization step is desirable.

Examples of confectionery and bakery products that can be used in the coating oil composition according to the present invention include various baked goods such as various breads, rice confectionery, snacks, biscuits, cookies, and Western confectionery, and cream puffs, eclairs, and rolls. Various raw confections such as cakes are listed. The frozen confectionery can be applied to various ice creams such as ice cream, ice milk, and lacto ice.

Examples of the present invention will be described below to explain the present invention in more detail. In the examples, “%” and “part” mean weight basis.

(Method for preparing coating oil composition)
Oil and fat 47.0 parts, sugar 40.7 parts, whole milk powder 7.0 parts, skim milk powder 5.0 parts, dietary fiber A (trade name: KC Flock W-100G Nippon Paper Chemicals Co., Ltd. Powdered cellulose Average particle size 37 μm ) 5.0 parts of soybean lecithin (trade name: SLP-Paste Sakai Oil Co., Ltd., derived from soybeans) 0.3 parts were prepared by a conventional method using a roll refiner and conch treatment to prepare a coating oil composition. In addition, powdered cellulose was added simultaneously with whole powdered milk and sugar as other powder raw materials, and the particle size after the roll refiner was adjusted to 22 μm.
The resulting oil / fat composition for coating was temperature-controlled at 50 ° C., coated on a commercial confectionery bread, and solidified at room temperature of 30 ° C.

* Dry time was evaluated based on the following criteria.
“5: Less than 12 minutes”
"4: Less than 12-16 minutes"
“3: 16 minutes to less than 20 minutes”
"2: 20 minutes to less than 24 minutes"
"1: More than 24 minutes"
* The taste was evaluated based on the following criteria.
“5: Very good flavor”
“4: Slightly different but good”
“3: It has a different taste but has commercial value”
“2: No obvious obvious merchandise value”
“1: Unbearable taste”
* The color tone was evaluated visually based on the following criteria.
“5: Excellent color tone”
“4: Slightly strange color tone but good”
“3: Unusual color tone but commercial value”
“2: The color is strange and there is no commercial value”
“1: Clearly strange colors”

(Comparative Example 1, Example 2, Example 3, Example 4)
A coating fat / oil composition was prepared and evaluated in the same manner as in Example 1 except that the formulation was changed as shown in Table 1. The results are shown in Table 1.

<Table 1>

In Comparative Example 1 to which no dietary fiber A was added, the drying time was extremely slow, and the appearance after solidification was dull and poor. On the other hand, as Example 2, Example 3, Example 4, Example 1 and the amount of dietary fiber A added increased, the drying time shortening effect improved, and when dietary fiber A added 5.0 parts by weight The drying time was 4 (12 to less than 16 minutes), and the evaluation was prolonged as the amount added increased. However, when 10.0 parts by weight were added in Example 5, although there was commercial value, the flavor evaluation was somewhat low.

(Example 5, Example 6, Comparative Example 2, Comparative Example 3, Comparative Example 4)
A coating fat composition was prepared in the same process as in Example 1 except that the formulation was changed as shown in Table 2, and the same evaluation was performed. For comparison, Example 1 and Comparative Example 1 are also shown together.
The raw materials used were dietary fiber B (trade name: Theolas F-7A, Asahi Kasei Chemical Co., Ltd., microcrystalline cellulose, average particle size 50 μm), dietary fiber C (trade name: Cellogen HE-600F, Daiichi Kogyo Seiyaku Co., Ltd., carboxymethylcellulose) Sodium average particle size 180 μm), dietary fiber D (trade name: wheat germ 11151 fine powder type HOCHDORF wheat germ average particle size 200 μm), dietary fiber E (trade name: DX50N Fuji Oil Co., Ltd. okara average particle size 60 μm) Dietary fiber F (trade name: Fiber Gym RW Matsutani Chemical Industry Co., Ltd., modified starch, average particle size 50 μm) was used. The results are shown in Table 2.

<Table 2>

In a system in which dietary fibers A to F are added by 5.0 parts by weight (2.0 parts by weight only in Example 6), crystalline cellulose, microcrystalline cellulose, and sodium carboxymethylcellulose show the same improvement in drying time and are flavorful. Although the color was also highly evaluated in terms of color tone, the other fibers did not show any effect, and the taste and coloration were remarkable, and the product value was impaired because it was a white chocolate-like food.

(Example 7 / Example 8 / Comparative Example 5)
A coating oil / fat composition was prepared in the same steps as in Example 1 except that the formulation was changed as shown in Table 3, and the evaluation method was performed as follows. The oil / fat composition for coating was temperature-controlled at 45 ° C., coated on a commercially available petit shoe, and solidified in an environment of 8 ° C. The results are shown in Table 3.

<Table 3>

While the drying time of Comparative Example 5 without the addition of dietary fiber A was long, the drying time was shortened as the amount of addition of Examples 7 and 8 and dietary fiber A increased. The effect of shortening the drying time is exhibited not only for bread but also for an oil composition for coating fresh confectionery that is cooled and solidified in a chilled region.

(Example 9, Example 10, Comparative Example 6)
A coating fat composition was prepared in the same process as in Example 1 except that the formulation was changed as shown in Table 4, and the evaluation method was performed as follows. The temperature of the oil composition for coating was adjusted to 40 ° C., a commercially available vanilla ice bar was immersed, the bar was pulled up, and the time from dripping to drying was measured.

The results are shown in Table 4.
The drying time was evaluated based on the following criteria.
“5: Less than 22 seconds”
“4: 22 seconds to less than 26 seconds”
“3: 26 seconds to less than 30 seconds”
“2:30 to less than 34 seconds”
“1:34 seconds or more”

<Table 4>

While the drying time of Comparative Example 6 without addition of dietary fiber A was long, the drying time was shortened as the addition amount of Example 9 and Example 10 and dietary fiber A increased. It is understood that the effect of shortening the drying time is exhibited not only for bread but also for an oil composition for coating frozen dessert that is cooled and solidified in a frozen region, and this effect does not depend on the oil composition.

According to the present invention, it is possible to shorten the drying time after coating in a simple manner, and in particular, in white chocolates and color chocolates that do not contain non-fat cacao solids that are said to have a long drying time, Drying time can be shortened with minimal effects on melting and flavor, which are easy to be realized.

Claims (3)

0.5% by weight or more of at least one selected from powdered cellulose having an average particle size of 50 μm or less, microcrystalline cellulose, and sodium carboxymethylcellulose , and 25 to 75% by weight of fats and oils, and substantially contains non-fat cocoa solids The oil composition for coating which does not contain in the oil-and-fat composition which comprises a continuous phase and does not contain water substantially . The oil composition for coating according to claim 1, which is used for confectionery and baking. The oil composition for coating according to claim 1, which is for frozen desserts.