JP5521704B2 - Polished cream for baked foods - Google Patents

Description

  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.

  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.

  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.

JP-A-10-108616 JP 2002-136258 A

  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.

  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.

That is, the first of the present invention is an oil- in- water emulsified oil / fat containing 4 to 7% by weight of peanut protein and 5 to 20 % by weight of fat / oil which is not enzyme-treated at a protein purity of 75% or more in the whole cream. It is a glazed cream for baked foods that is a composition . A preferred embodiment is the glazed cream for baked foods as described above, which has a viscosity at 20 ° C. of 20 to 500 cps . 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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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

  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.

  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.).

  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.

  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.

  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.

  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.

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. Examples 2-3, 4, 7, and 9 are reference examples.

<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

<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.

<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

<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.

<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 a temperature of 20 ° C., 60 rpm, rotor No. Measurement was performed under the conditions of 2.

<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.

<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.

(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.

(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.

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.

(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.

(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.

  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.

(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.

(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 was 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.

(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.

(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.

(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.

(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.

(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.

(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.

(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.

(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.

(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.

(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.

(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.

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.

Claims (3)

Polishing for baked foods , which is an oil- in- water emulsified oil / fat composition containing 4-7% by weight of non-enzymatic peas protein and 5-20 % by weight of fat and oil in the whole cream. cream. The glazed cream for baked foods according to claim 1 , wherein the viscosity at 20 ° C is 20 to 500 cps. A baked food product obtained by baking the glazed cream for baked food products according to claim 1 or 2 on the surface and then baking it.