JP6922163B2 - A method for producing a glossy coating brightener and a food coated with the coating brightener. - Google Patents

Description

The present invention relates to a glossy coating brightener and a method for producing a food coated with the coating brightener.

Conventionally, there is a processing technique of covering the surface of food. There are various coatings depending on the type of food to be covered and the purpose of coating.
There are various types of coatings, such as chocolate coating, glaze, etc., which have a continuous layer of fats and oils, and sugar coating, candy, and honey-covering, which form a structure and give a firm texture. There is.
Especially for candy hangings, in addition to "rice crackers" with a glossy surface, they are often used for various types such as "Karinto", "Imokenpi", and "Sweet potato chips". When sugar makes a translucent, hard and glossy coating like glass, when it is coated on the surface of the baked confectionery, it has the hard texture that the baked confectionery originally has. It is reminiscent of the peculiar sweetness of hardened candy, and its appearance is to improve the commercial value.

For example, taking the conventional method of honey-picking karinto as an example, a dough made by mixing sugar, flour and salt with yeast or leavening agent is formed into a stick shape and fried at a temperature of 180 to 200 ° C for about 10 minutes. Perform processing. After frying, it is generally placed in a rotating drum or the like, and the dough with residual heat is honeyed with liquid honey made of sugar (for example, brown sugar) and dried to cover it.
However, as described above, in order to make sugar into a glass-like hard texture, treatment at a high temperature is required, and the sugar crystals absorb moisture simply by applying an aqueous sugar solution and drying the surface. There is a problem that it is easy to be sticky and sticky, and that the sugar itself is not glossy when it is not heated.

In order to deal with the above problems, various proposals have been made regarding a method for producing a glossy coating. Patent Document 1 describes a method for polishing foods, which comprises coating a food with a starch hydrolyzate containing a polymer dextrin having an average molecular weight of 100,000 to 2 million and a branching content of 50% or less as a main component. It is disclosed. (Patent Document 1)
On the surface of the baked rice cracker, an adhesive for rice crackers, which is a mixture of maltodextrin and / or BLD branched dextrin and 7 to 15% by weight of powdered egg white of chicken eggs, is applied, and a piece of seaweed is applied to the coated surface. There is a technique for adhering an edible adhesive such as, and then heating it to 60 to 70 ° C. and drying it. (Patent Document 2)

Furthermore, the proportion of sugars having a glucose polymerization degree of 600 or more in the total sugar is 30% or less, and the proportion of sugars having a glucose polymerization degree of 200 to 600 in the total sugar is 10% to 100%. Yes, the relative ratio of the linear sugar moiety of 40 sugar or more to the total linear sugar including the main chain and the branched chain in the sugar excluding the sugar having a glucose polymerization degree of less than 40 is 0.1 to 1.0%. A sugar for improving the physical properties of foods, which is characterized by being present, is disclosed. (Patent Document 3)
However, although these conventional techniques do not require a strong heating step equivalent to the sugar candy step, the stickiness of the surface cannot be completely suppressed, and the gloss of the honey-stained surface which has become glassy is glossy. It has not reached that point.

Japanese Unexamined Patent Publication No. 57-144948 Japanese Unexamined Patent Publication No. 8-163960 Japanese Unexamined Patent Publication No. 2005-272747

The present invention relates to a glossy coating brightener and a method for producing a food coated with a coating brightener. Specifically, the present invention relates to a food that can be coated by a simple method and is coated with a glossy coating brightener. And its manufacturing method.

As a result of diligent research on the above-mentioned problems, the present inventors apply a coating brightener containing 5.0% by weight or more of dietary fiber and then dry it in a lower temperature range than before. Therefore, they have found that a coating material having an extremely excellent luster and a coated food material can be obtained, and have completed the present invention.

That is, the present invention (1) is an aqueous composition containing fats and oils and water as essential components, and is a brightener for coating, which is characterized by containing 5.0% by weight or more of dietary fiber. (2) is the brightener for coating according to (1), which is characterized in that the non-fat cocoa solid content is 2% by weight or more, and (3) is the fat content of the dietary fiber content. The coating brightener according to any one of (1) and (2), which is characterized by being twice or more, and (4) is characterized by blending chocolate (1). To (3), the brightener for application according to any one of (3), wherein the food to be applied is a baked confectionery, a fried confectionery, a swelling food, or a bakery food. The brightener for application according to any one of (4), and the (6) includes any one of (1) to (5) for baked confectionery, fried confectionery, swelled food, or bakery food. It is a method for producing a combined food product, which comprises applying the above-mentioned brightener for application and then drying it.

According to the present invention, a coating material having excellent gloss and a coating having excellent luster can be obtained by a simple method such as applying a brightener for coating to a food and then simply drying it in a temperature range lower than the conventional one, instead of the conventional treatment at a high temperature. Coated foods can be obtained.

Hereinafter, the present invention will be specifically described.
(Glazed agent for application)
The brightener for coating of the present invention is an aqueous composition containing fats and oils and water as essential components, and needs to contain 5.0% by weight or more of dietary fiber.

(Dietary fiber)
The dietary fiber used in the present invention is an indigestible component that is difficult to be digested by human digestive enzymes contained in food. Dietary fiber is not particularly limited as long as it is used for food.
Dietary fiber is roughly classified into water-soluble dietary fiber that is soluble in water and insoluble dietary fiber that is sparingly soluble in water, but is not particularly limited.
Examples of the insoluble dietary fiber include cellulose, hemicellulose, lignin, arabinoxylan, galactomannan, galactan, and xyloglucan. Examples of the water-soluble dietary fiber include psyllium, pectin, arabinoglucan, xylan, galactomannan, glucomannan, guar gum, galactan, inulin, polydextrose, indigestible dextrin, branched malt dextrin, malt dextrin, and polydextrose. Be done. The non-fat cocoa solids in the postoperative procedure are dietary fiber, more specifically a mixture of various dietary fibers.

(Non-fat cacao solids)
The non-fat cacao solid content of the present invention refers to a portion of the solid content derived from cacao beans excluding cocoa butter. For the non-fat cocoa solids, use cocoa liquor, cocoa mass obtained by cooling and solidifying cocoa liquor, cocoa cake which is the residue of cocoa butter squeezed from cocoa liquor, cocoa powder which is crushed and powdered. Is supplied as a solid content equivalent amount obtained by subtracting the cocoa butter content contained in each. For example, cocoa mass contains about 45% by weight of non-fat cocoa solids, and cocoa powder contains about 76-90% of non-fat cocoa solids.
The non-fat cacao solid content is a mixture of various dietary fibers containing about 90% of insoluble dietary fibers such as lignin, hemicellulose, and cellulose, and polysaccharides which are water-soluble dietary fibers.

(Required amount of dietary fiber)
In the present invention, dietary fiber is effective in improving the luster of the final product, and it is necessary to add 5.0 parts by weight or more, preferably 9.0% by weight or more of the dietary fiber to the brightener for application in terms of luster. preferable.
There is no particular upper limit to the amount of dietary fiber in terms of luster, but it may upset the balance with the food to be combined, such as texture and flavor as a coating agent, and depending on the type of dietary fiber, it becomes thicker. The workability of coating may deteriorate, and it is desirable that the content is 50% by weight or less.
Dietary fiber may be used in combination of different types of dietary fiber, and can be used as long as the total amount of dietary fiber to be blended is within the above range.
In addition, non-fat cacao solids have the same function as other dietary fibers in terms of the effect on luster, so they are less likely to deteriorate the working environment and balance, and the degree of freedom in product design is improved. It is desirable to give priority to dietary fiber. In order to ensure the effectiveness of the non-fat cacao solid content, it is preferably blended in an amount of 2.0% by weight or more, more preferably 4.0% by weight or more.
In the present application, the amount of dietary fiber shall be defined by the dry weight.

(Maltodextrin)
The non-fat cacao solid content is particularly excellent as the dietary fiber, but maltodextrin can also be preferably used, although there is no particular limitation other than that. In addition, maltodextrin is a low molecular weight starch, and in the present invention, maltodextrin is classified as a dietary fiber category.
The degree of low molecular weight of maltodextrin can be determined by DE (Dextrose Equivalent), which is expressed as a relative index when the reducing power of maltodextrin is 100 as the reducing power of dextrose (glucose). In, those having a DE value of 0 to 30 are preferably used. When DE is close to 0, the degree of decomposition is low and the physical properties resemble starch, and the viscosity of the coating brightener may increase, resulting in poor workability. Therefore, the workability is 1 or more, and further 10 or more. Is more desirable. On the other hand, when DE exceeds 30, the degree of decomposition of starch increases and the physical characteristics are close to those of sugar. In particular, although sugar contributes to the skeleton of the brightener for application after drying like dietary fiber, it does not have much effect on gloss, so maltodextrin with a DE of more than 30 has a function of imparting luster as dietary fiber. Twilight. (Postoperative).

(Fat content)
It is essential to mix fats and oils in the brightener for application. Not only the addition of fats and oils alone, but also the use of oil-containing cocoa powder and cocoa mass as a source of non-fat cocoa solids, and chocolate made from them is not hindered.
The emulsifying system in the brightener for application is not particularly limited, and may be a water-in-oil type or an oil-in-water type, but the fat content is preferably 2 times or less, preferably 1 time or less of the dietary fiber content. .. If it exceeds twice, fats and oils will be easily separated. However, it is possible to suppress the separation of oil by using an emulsifier together.
Further, it is desirable that the oil and fat content is 20% by weight or less in the brightener for coating.
The source of non-fat cacao solids often contains cacao butter, and tempering type fats and oils such as cacao butter are called blooming due to coarse crystallization of fats and oils unless tempering operation is performed during solidification. It causes a bleaching phenomenon, which greatly impairs the texture and appearance of the product.
When the content of fats and oils in the brightener for coating exceeds 20% by weight, the dispersed fats and oils with blooming are easily visually recognized. In addition, the viscosity of the coating brightener itself may increase, which may deteriorate workability.

(Chocolate)
Chocolate is made by using cocoa powder or cocoa mass through operations such as refining and conching, and it can be preferably used because it has a finer particle size and a better flavor than direct use of cocoa powder or cocoa mass. Even in that case, in order to adjust the amount of dietary fiber and non-fat cacao solid content specified in the present invention, it may be separately combined with cocoa powder, cacao mass, or other dietary fiber.
The chocolate referred to in the present invention is defined in the so-called rules or regulations as defined in the "Fair Competition Code for Labeling Chocolates" (March 29, 1971, Fair Trade Commission Notification No. 16). It does not only refer to "chocolate dough" and "quasi-chocolate dough"), but also includes various chocolates using hard butter as a substitute fat for cocoa butter, which is usually used instead of cocoa butter. From the surface, it may be any of sweet chocolate, milk chocolate, black chocolate, white chocolate and the like.

(Types of fats and oils)
The type of fat and oil contained in the brightener for application is not particularly limited. For example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, capoc oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cacao butter, coconut oil, Examples thereof include vegetable oils and fats such as palm kernel oil, and processed oils and fats obtained by curing, separating, ester-changing, etc. of these oils and fats.
However, as described above, fats and oils are not particularly essential components, and as fats and oils coming from a source of non-fat cacao solids, they are inevitably cacao fats and oils. When adding more fats and oils to the existing cacao fats for adjusting the oil content, temper type fats and oils similar to the cacao fats are desirable. Fats and oils that do not require a tempering operation during solidification (called no tempering type) have an allowable upper limit for tempering type fats and oils due to the difference in the molecular structure of the fats and oils, and fat bloom occurs. Fat bloom is a coarsened crystal of fats and oils, which is in a state of being entirely or partially dusted with granules or white powder, and loses its commercial value. Is easy to come out.

(Sugar)
The saccharides contained in the brightener for application do not have much effect on the gloss, but form a skeleton together with dietary fiber after drying. Therefore, it is preferably 35% by weight or more, and if it is less than this, oil oozes. Although it may be released, it is not always an absolute index because the dietary fiber mixed at the same time can replace the function of the skeleton.
Further, when the replacement rate with dextrin or the like is large, the viscosity of the coating brightener increases. It can be adjusted as appropriate in consideration of workability.
The upper limit of the amount of the saccharide to be blended is also preferably 60% by weight or less. If it exceeds the specified amount, it may thicken during work and it may be difficult to apply.

(moisture)
It is desirable that the water content in the coating brightener is 24% by weight or more, preferably 30% by weight or more. If the amount is less than the specified amount, it may be difficult to apply the coating due to thickening, or it may not be possible to apply thinly. However, the coating work itself is possible if a post-operative enrober or revolving pan is used as the coating method.
There is no particular upper limit to the amount of water contained in the brightener for application, and a large amount of water does not have a significant effect on workability or quality, but if it exceeds 50%, drying time, labor, and cost will increase, so it is desirable. No.

(Adjustment method of brightener for application)
The method for adjusting the brightener for coating of the present invention can be carried out by a known method. Created. However, it is desirable to add sugars at the end. If the saccharides are hydrated first, other raw materials tend to be difficult to get used to and become non-uniform during stirring and mixing.
The temperature condition at the time of stirring and mixing is not particularly limited, but it is desirable that dietary fiber and the like are easily dissolved, and when dextrin and the like are blended, it is desirable to dissolve at 60 ° C. or higher, preferably about 80 ° C.
The method of stirring is not particularly limited, and manual stirring using a spatula or a mixer or the like may be used if the amount is large.

(Food to be applied)
The food to which the brightener for application is applied is not particularly limited, but since the brightener for application does not require the conventional step of candy-making of sugar by strong heating, it can be used for foods that have already been baked or candy-making. It is desirable to apply it to foods that cannot withstand comparable strong heating.
One example is baked confectionery, fried confectionery, swelled food, or bakery food, and more specifically, the baked confectionery includes cookies, biscuits, sabres, crackers, pies, hardtack, wafers, nutrition bars, baked buns, etc. Examples include baked rice confectionery such as senbei and crackers, as well as heated and baked beans (for example, dried beans) and bean confectionery. Rice crackers such as fried rice crackers, fried rice cakes, and karinto, fried buns, potato chips, sweet potato chips, potato chips, university potatoes, and molded noodle snacks are used as fried foods. Examples include corn puffs, rice puffs, malt puffs, wheat puffs, granular soybean protein (soybean puffs), and other grain puffs.
Bakery foods include breads such as bread, butter rolls, denishes, melon breads, muffins, pizza stands, sponge cakes, butter cakes, cheesecakes, hot cakes, castella, waffles, shoes, donuts, churos, etc. Can be mentioned as a rusk.
Further, even a food that can withstand the heating temperature of the candy-making step by the conventional method is preferably used because the present invention is simple and is excellent in terms of work process or cost.
(Application method)
The method of applying the coating brightener to the food to be coated is not particularly limited. For example, the temperature is adjusted to a temperature at which the coating brightener is uniformly dissolved (about 50 ° C, depending on the composition), and the target is used. Apply with a brush to the food to be applied, or bury a part or all of the target food in the brightener for application and attach it. Put the food to be applied in a container and drop the brightener for application from above while mixing. However, there is a method of attaching them.
Further, the above method may be applied using a device such as a revolving pan or an enrober.

(Drying method)
Foods to be coated to which a brightener for coating is applied are subjected to a drying step. The drying method is also not particularly limited, and a conventional drying method can be appropriately used.
As an example, although it depends on the composition and amount of the brightener for coating, it is preferably dried at a temperature of about 60 ° C. to 100 ° C. for about 5 to 60 minutes. However, it may be at a low temperature for a long time.

The actions and effects of the present invention will be described in more detail below with reference to examples. In the example,% and part both mean the weight standard.

(Example 1)
300.0 parts of water in a bowl, 100.0 parts of high fat type cocoa powder (Fuji Oil Co., Ltd. oil content 22%), sweet chocolate (trade name: Couverture Sweet Flake Fuji Oil Co., Ltd.) 200.0 parts Was added, and the mixture was dissolved by stirring well while raising the temperature to about 60 ° C. Here, the heating was stopped, 300.0 parts of granulated sugar was added, and the mixture was stirred well to dissolve it to obtain a brightener for coating.
Next, the temperature of the obtained brightener for coating was adjusted to about 50 ° C., a baked confectionery (lightly baked rice cracker) was dipped in the temperature, and the brightener for coating was applied to the surface, and then a centrifuge (household vegetable drainer). The excess brightener for coating was removed, and the mixture was dried in a dryer (Isuzu Seisakusho SSR-220S) at 80 ° C. for 30 minutes to obtain a combined food.
The composition ratio of the combined food was 2.0 parts of baked confectionery and 9.0 parts of brightener for coating.
The obtained combination food was extremely glossy, had heat resistance to the extent that chocolate could not be touched at room temperature, and had a satisfactory flavor.

(Example 2)
Instead of the sweet chocolate of the formulation of Example 1, 47.5 parts of cocoa powder (manufactured by Fuji Oil Co., Ltd., oil content 11%), cocoa butter (trade name: Cocoa butter 201 manufactured by Fuji Oil Co., Ltd.) 75.5 parts A brightener for coating and a combined food were obtained by the same formulation and operation as in Example 1 except that 377.0 parts of granulated sugar was added. The modified cocoa powder, cocoa butter, and added granulated sugar imitate the original chocolate composition.
The composition ratio of the combined food was 9.0 parts of the brightener for coating with respect to 20.0 parts of the baked confectionery as in Example 1, and the coating work was also the same.
The obtained combination food is extremely glossy, has heat resistance to the extent that chocolate cannot be touched at room temperature, and the flavor is different from the chocolate-like flavor of Example 1, and there is a difference that there is a flavor derived from cocoa. There was something that was quite satisfying.

(Example 3, Example 4, Comparative Example 1)
A brightener for coating and a combination food were obtained by the same operation except for the preparation according to the formulation shown in Table 1. Table 1 shows the composition, the ratio of dietary fiber, etc., and the evaluation.
The ratio of oil and water was adjusted to be the same as in Example 2.

(Table 1)

The coating work was evaluated based on the following criteria.
◯: The liquid is homogeneous, the viscosity is appropriate, and it is easy to work.
Δ: The liquid is non-uniform (separation of fats and oils and lumps), the viscosity is high, and it is difficult to apply.
X: The viscosity is high and cannot be applied.
* In the present invention, although it is possible to actually perform the work even with the △ evaluation, the level is set to be commercially significant under the conditions of the ○ evaluation or higher.
The gloss of the combination food was evaluated based on the following criteria.
⊚: Has a strong luster.
◯: There is a slight turbidity, but it is glossy.
Δ: The surface is slightly glossy ×: The surface is uniform and has no gloss.
* In the present invention, although it may be possible to call it luster even in the △ evaluation, it was set to a commercially significant level with the conditions above the ○ evaluation.

From the results of Example 1 and Example 2, there is a slight difference in flavor (there is no superiority or inferiority because of the difference in taste), but there is a difference between blending the raw material as chocolate and blending with the same raw material. It became clear that there was none.
Further, the workability of Example 3, Example 4, and Example 5 in which the oil content and the water content were the same as those in Example 2 did not change. However, Example 2 in which the amount of dietary fiber was 13.4% and Example 3 in which the amount of dietary fiber was 9.2% were in a strong glossy and glossy state, but when the amount was reduced to 5.2% in Example 4. Although it was glossy, it became cloudy, and when it was reduced to 4.8% of Comparative Example 1, it became a level of gloss that could not be said to be commercially significant.

(Example 5)
In the formulation shown in Table 2, instead of the high-fat type cocoa powder of the formulation of Example 1, Example 5 is malt dextrin (trade name: Sandec 30 # DE2 to 5 manufactured by Sanwa Dextrin Industry Co., Ltd.), Example 6 Is malt dextrin (trade name: Sandeck 185 # manufactured by Sanwa Stardust Industry Co., Ltd. DE2-5) Sandeck 185 # (decomposed dextrin), Example 7 is water-soluble dietary fiber (trade name: Fibersol manufactured by Matsutani Chemical Industry Co., Ltd.). In Example 8, a brightener for coating and a combined food were obtained by the same formulation and operation as in Example 1 except that the dietary fiber was replaced with an insoluble dietary fiber (trade name: Fiber Jim Matsutani Chemical Industry Co., Ltd.).
The composition, the ratio of dietary fiber, etc., and the evaluation are shown in Table 2 together with Example 1 for reference. The ratio of oil and water was adjusted to be the same as in Example 1.

In Examples 1 and 5 to 8, the added cocoa powder was replaced with maltodextrin having a different DE value and water-soluble / insoluble dietary fiber, but the non-fat cacao solid content contained in sweet chocolate. Combined with this, the amount of dietary fiber was 13.4% in the same amount, but the gloss was highly evaluated as ◎ or ○. However, the maltodextrin having a low degree of decomposition in Example 5 has a thicker coating brightener than the maltodextrin having a high degree of decomposition in Example 6, even though the amount of addition is the same, and the coating work is difficult. It was difficult to do.
Further, Examples 1 and 5 to 8 are differences between the substituted non-fat cacao solids and other dietary fibers, and even if the substitutions have the same weight, the glossiness of Example 1 is further evaluated. The non-fat cacao solid content had a higher function of improving gloss than other dietary fibers.

(Table 2)

(Example 9)
In the formulation shown in Table 3, the amounts of cocoa powder and cocoa butter in the formulation of Example 2 were varied. The oil content / dietary fiber ratio was 1.23 in Example 9, 1.95 in Example 10, and 2.04 in Comparative Example 2, except that the brightener for coating and the combination were performed in the same manner as in Example 2. Got food.
The formulation of each Example and Comparative Example, the ratio of dietary fiber, etc., and the evaluation are shown in Table 3 together with Example 2 (oil content / dietary fiber ratio 0.85) for reference.

油分／食物繊維比率が１を超える実施例９あたりから塗布作業時、油脂分離の傾向が出始め、比率が２を超える比較例２で油脂分離が顕著になり作業性の評価は×となった。
ただ、乾燥後の艶には影響はなかった。 (Table 3)

From around Example 9 where the oil content / dietary fiber ratio exceeds 1, the tendency of oil and fat separation begins to appear during the application work, and in Comparative Example 2 where the ratio exceeds 2, the oil and fat separation becomes remarkable and the evaluation of workability is x. ..
However, there was no effect on the luster after drying.

As described above, an extremely simple method of applying a brightener for coating containing 5.0% by weight or more of dietary fiber and drying in a low temperature range instead of the conventional treatment at a high temperature is extremely glossy. It is possible to provide excellent coatings and coated foods.

Claims (4)

A brightener for coating that meets the following requirements.
1 cocoa fat 10.9 to 13.4 % by mass.
2 Moisture 30 to 50% by mass.
3 Dietary fiber derived from non-fat cacao solids 5 to 13.4 % by mass.
4 The oil and fat content is less than twice the dietary fiber content.
5 Contains 35% by mass or more of saccharides.
However, the mode of use without going through the step of drying at 60 to 100 ° C. after application is excluded. The brightener for application according to claim 1, wherein chocolate is blended. The brightener for application according to claim 1 or 2 , wherein the food to be applied is a baked confectionery, a fried confectionery, a swollen confectionery, or a bakery food. A combination characterized by applying the coating brightener according to any one of claims 1 to 3 to baked confectionery, fried confectionery, puffed food, or bakery food and then drying at 60 to 100 ° C. How to make food.