JP7099012B2 - How to prevent sweating of oily foods for low sweating coating and foods coated with them - Google Patents

Description

The present invention relates to a low sweating coating oily food that suppresses sweating when coated on a coated object containing water, and a method for preventing sweating of the food coated therein.

Chocolate containing fats and oils and sugars (referred to as oily foods in the present invention) is combined with various foods, used for various purposes, and distributed on the market. As one of the uses, the use of covering the surface of Western confectionery such as cakes, shoes and eclairs, baked confectionery, Japanese confectionery, bread and bakery products such as donuts can be exemplified.

When a water-containing food such as Western confectionery or bread is coated with a chocolate composition which is an oily composition, the water in the water-containing food is transferred to the chocolate composition and the oil exudes to the surface of the chocolate composition, so-called sweating phenomenon. Occurs.
In order to prevent this, Patent Document 1 states that when producing chocolates, saccharides having a solubility (the number of grams dissolved in 100 g of water at 20 ° C.) of 80 or less are used in a proportion of 40% by weight or more of the sugar raw material. Although a method for producing chocolates for hydrous foods has been proposed, there are restrictions on the saccharides that can be used, and it is difficult to obtain a sufficient effect unless the amount used is large.
Further, Patent Document 2 contains 70% or more of laurin-based fats and oils and 20% or less of SU2 and U3 triglycerides (S is a saturated fatty acid and U is an unsaturated fatty acid) in the fats and oils, and the SFI (solid fat content) thereof. A chocolate composition having an index) of 60 to 75% at 10 ° C, 55 to 70% at 20 ° C, and 15 to 35% at 30 ° C has been proposed. It is effective when covering water-containing foods such as bread, but when it becomes a highly water-containing food containing more water, a sweating phenomenon occurs over time.

Further, an oily composition for coating a water-containing food containing fats and oils, sugars and a water-retaining agent, more specifically, a water-retaining agent is an agent that retains two or more parts of water with respect to a mixture of one part of the water-retaining agent and one part of the fat-retaining agent. An oily composition for coating a water-containing food, which is 0.8 to 7% by weight, is also described in Patent Document 4 as a group consisting of cyclodextrin, highly branched cyclic dextrin, and dietary fiber in chocolates for coating. An invention has been proposed characterized in that a sweating phenomenon is less likely to occur and the gloss is good by containing at least one selected.
However, starches and the like, which are mainly used as water retention agents, tend to have a large amount of addition, and there are problems that the cost increases and the taste may be affected by adding special raw materials such as dextrin. rice field.
As described above, although some techniques such as oil and fat composition and emulsifier have been studied for improving the quality of the oil and fat composition for coating, none of them have been sufficiently sufficient.

On the other hand, although the purpose is not to prevent sweating, the use of anhydrous glucose for confectionery has been tried for some time.
It is a powder for molded confectionery that can be taken out from the molding mold and solidified by contacting it with an aqueous medium in the molding mold, and contains anhydrous starch and pregelatinized starch, and the pregelatinized starch. Is a combination confectionery comprising a powder for confectionery having a viscosity at 25 ° C. of 17.3 mPa · s or more when made into a 2.5% by weight aqueous suspension and a mold for molding. The invention is disclosed (Patent Document 5). There are other techniques using such anhydrous glucose, but since anhydrous glucose itself solidifies rapidly when it comes into contact with an aqueous solvent, foods that are expected to have a visual effect of solidifying in such a mold. Is used in.

Japanese Unexamined Patent Publication No. 4-75556 Japanese Unexamined Patent Publication No. 10-108624 Japanese Patent Application Laid-Open No. 2003-274855 Japanese Unexamined Patent Publication No. 2005-185153 Japanese Unexamined Patent Publication No. 2015-123058

The problem to be solved is the suppression of sweating in oily foods coated with high-moisture foods.

As mentioned above, in the prior art, various materials are added in the formulation, but it is not convenient, it may impair the degree of freedom in the formulation of the product, and it is sufficient in terms of suppressing sweating. It wasn't. The present inventor has conducted various studies to solve the above problems, and the solid fat content (SFC) of the contained fats and oils is 50% or more, the SFC at a temperature 5 ° C. higher than the storage temperature is 35% or less, and iso. Sweating is suppressed by using an oily food for coating that is 70% or more of the total saccharides contained in saccharide A, which refers to one or more saccharides selected from maltulose, trehalose, lactose, and anhydrous glucose. Find out and complete the invention.

That is, in the present invention, (1) the solid fat content (SFC) of the contained fats and oils is 50% or more at the storage temperature of the combined food, and the SFC at a temperature 5 ° C. higher than the storage temperature is 35% or less. , And an oily food for coating, which is 70 to 100% by weight based on the total sugar contained in the sugar A.
However, the relationship between the storage temperature and the SFC measurement temperature is
25 ° C for room temperature (10-25 ° C), 10 ° C for refrigerated (0 ° C-10 ° C) SFC at 30 ° C higher, SFC at 15 ° C higher. In the case of freezing (~ 0 ° C.), 0 ° C. is used, and in the case of 5 ° C. higher temperature, SFC at 5 ° C. is used.
Further, the saccharide A refers to one or more saccharides selected from isomaltulose, trehalose, lactose, and anhydrous glucose.
(2) The oily food for coating according to (1), wherein the sugar B is 0.1 to 50% by weight based on anhydrous glucose.
However, saccharide B refers to one or more saccharides selected from isomaltulose, trehalose, and lactose.
(3) Sweat of a coated food, which comprises covering a food having a water activity of 0.7 or more with the oil-based food for coating according to (1) to (2) and then sealing the food in a closed packaging material. This is a preventive method.

By using the oil-based food for coating of the present invention, by using a fat and oil having a sugar composition under specific conditions and an SFC standard according to the storage temperature of the combined food, sweating is performed without increasing additional devices and processes. It is possible to obtain oil-based foods for coating with reduced occurrence of.

<Oil-based food for coating>
Hereinafter, embodiments of the present invention will be specifically described. In the present invention, the oil-based food for coating is generally typified by chocolate, and among them, it is specialized for coating applications. The chocolate referred to here is a processed fat and oil food product in which fats and oils form a continuous phase, and includes, but is not limited to, chocolate dough and quasi-chocolate dough specified by the National Chocolate Industry Fair Trade Council. , Cocoa mass, cocoa, cocoa butter, cocoa butter substitute fat, hard butter and other oil-processed foods are also included. In addition, so-called glaze-like foods, which do not contain much cacao solids and are mainly composed of sugars and have a crispy texture, are also included. If the oil phase is a continuous phase and there is solid content, it is desirable that the oil phase be contained in the oil phase.

<Physical characteristics of fats and oils (SFC)>
The solid fat content (SFC) of the fat and oil contained in the oil-based food for coating of the present invention is 50% or more, more preferably 60% or more at the storage temperature of the oil-based food for coating and the highly water-containing food to be combined, and the storage temperature thereof. The SFC at a temperature higher by 5 ° C. is 35% or less, more preferably 10% or less. The relationship between the storage temperature and the SFC measurement temperature is 25 ° C for room temperature (10 to 25 ° C), SFC at 30 ° C for a temperature 5 ° C higher, and 10 for refrigeration (0 ° C to 10 ° C). The temperature 5 ° C higher indicates SFC at 15 ° C, the temperature 5 ° C higher indicates SFC at 15 ° C, the temperature 5 ° C higher indicates SFC at 5 ° C, and the temperature 5 ° C higher indicates SFC at 5 ° C.
This indicates that it is a fat and oil that melts well in the mouth, in which the solid content rapidly decreases from the state of being firmly solidified at an increase of 5 ° C. when eaten immediately from the stored temperature. If the storage temperature is below 50 ° C, the oily texture of the fat and oil that melts immediately at the time of eating will appear, and if it exceeds 15% at a temperature higher than 5 ° C, the melting in the mouth will decrease, resulting in a so-called waxy texture. Will end up. The SFC value is measured according to the AOCS official method cd16b-93 (direct method).

<Fat and oil>
Examples of the fats and oils of the present invention include animal and vegetable fats and oils, cured fats and oils thereof alone or a mixture of two or more kinds thereof, or those obtained by subjecting them to various chemical treatments or physical treatments. Such oils and fats include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, capoc oil, palm oil, palm kernel oil, cacao butter, sunflower oil, peanut oil, and capoc oil. Examples thereof include various animal and vegetable fats and oils such as evening primrose oil, shea butter, monkey fat, milk fat, lard, fish oil and whale oil, and processed fats and oils such as hardened oils, fractionated oils and ester exchange oils thereof.
If the above SFC regulations are met, the benefits are not limited, but at room temperature, coconut oil, palm kernel oil, cocoa butter, shea butter, and monkey fat are mainly combined with other fats and oils, and in the case of refrigeration, the above By combining fats and oils with other liquid fats and oils and further increasing the proportion of liquid fats and oils in the case of freezing, it is easy to obtain suitable SFC products.

<Fat content>
The content of fats and oils contained in the oil-based food for coating of the present invention is preferably 20% by weight or more, preferably 30% by weight or more, based on the oil-based food for coating. This may be the oil and fat content used in conventional oil-based foods for coating, but since the sweating suppressing effect of the present invention is not particularly affected by the type and amount of solid content, the upper limit of the oil and fat content is particularly set. I can't. Therefore, the content may be determined according to the product design regulations for workability and flavor texture, and from this point of view, 30 to 50% by weight is preferable.

<Sugars>
Among the solids, sugars are indispensable, and the following conditions must be satisfied.
It is 70 to 100% by weight, preferably 80% or more, based on the total saccharides contained in the saccharide A. In the present invention, the function of suppressing sweating is saccharide A, but even when the addition of other saccharides that promote sweating is unavoidable due to product design, saccharide A is 70% by weight and the composition remains. Although it is permissible up to about 30% by weight of the above, if it is blended more than that, the sweating suppressing effect may be lost. In the present invention, the saccharide A refers to one or more saccharides selected from isomaltulose, trehalose, lactose, and anhydrous glucose.
Some saccharides A alone have a function peculiar to water absorption and have already known properties similar to the function of suppressing sweating, such as preventing stickiness.
Among saccharides A, anhydrous glucose is different from saccharide B, which is another saccharide. Anhydrous glucose has relatively strong hygroscopicity and becomes hydrous glucose. This hydrous glucose does not simply contain water, but strongly traps water molecules in the crystals, so a large amount of energy is required to separate the once captured water again. As a result, anhydrous glucose exhibits a greater water absorption capacity than other sugars and a strong retention capacity for water once absorbed.
However, the behavior of glucose itself as a hydrous crystal is significantly different from that of anhydrous glucose crystal, and it behaves like another sugar. When anhydrous glucose becomes hydrous glucose, as described in Patent Document 5, rapid solidification produces a lumpy structure having a hard physical characteristic such as so-called ramune confectionery. This sudden change in physical properties may worsen the workability of coating oil-based foods for coating, or promote cracking or peeling during storage and eating due to making the oil-based coating foods after coating hard and brittle. do not have.
However, by blending the saccharide B, the above-mentioned workability and defects during storage and eating can be suppressed.
Further, since the sweetness and cost of each sugar are different, they can be used in appropriate combinations depending on the product design, but among them, the sugar B is particularly desirable in that the mixing ratio of the sugar B to the anhydrous glucose is 0. It is 1 to 50% by weight, preferably 1% to 40% by weight, and the above-mentioned balance between cost and sweetness is desirable and preferably used.

<Solid content>
As described above, the amount of solids other than saccharides has no lower limit and may not be added. Therefore, the solid content itself is not limited as long as it is edible. The upper limit is 80% of the lower limit of fats and oils, but it can be appropriately selected according to workability and product design. One example is cacao solids derived from raw materials such as cacao mass.
Further, in oil-based foods for coating, particularly those used in combination with other foods such as coatings, emulsifiers and the like are specified in order to impart viscosity and various functions, but the present invention is not particularly limited and conventionally. The viscosity of a certain oil-based food for coating or the emulsifier to be used can be appropriately selected and used.

<Manufacturing process>
Generally, for oily foods such as chocolate, cocoa beans are crushed into small pieces in advance, and mashed cocoa mass, cocoa powder, cocoa butter, cocoa butter substitute fat, sweetener, milk powder, etc. are appropriately mixed, and a roll refining (micronization) step is performed. , Manufactured by performing a conching process.
The method for producing an oil-based food for coating in the present invention is not particularly limited, and an existing production process can be appropriately used, but as described above, solid content is not always required and the particle size is coarse. In some cases, the roll refining process is not required because there is a product design that requires the above, so it is possible to use a combination of processes as appropriate.

<High-moisture food>
The food to be covered in the present invention is not limited as long as it is a food having a water activity of 0.7 or more. If it is preferably 0.85 or more, the effect of the present invention becomes clearer than that of the conventional one. If it is less than 0.7, it is not necessary to use the present invention, and even a conventional oil-based food for coating is difficult to sweat and the effect of the present invention is difficult to obtain.
As an example, cream puffs, eclairs, donuts infused with cream, breads with a high water content such as koppe bread, and the like are preferably used, and the effects of the present invention are particularly easy to obtain.

<Shape of oil-based food for coating>
In the oil-based food for coating of the present invention, similarly to the existing oil-based food for coating, the oil-and-fat composition is heated and melted at 40 to 50 ° C., coated on the above-mentioned food to be coated, and left at room temperature or cooled. It can be cooled and solidified by passing through a tunnel.
The oil-based food for coating in the present invention is an oil-based food used for coating purposes, and refers to covering the surface of a food that satisfies a separately specified water content.
The thickness of the coated oil-based food for coating is not limited, but it is preferably 0.5 mm or more and about 10 mm. The prevention of sweating is sufficiently exhibited at about 0.5 mm, but if it is too thin, it may be difficult to feel the flavor of oily foods such as chocolate. If it is too thick, it is not desirable in terms of workability and cost, and may affect the product design of edible products.

<Sealing inside the closed packaging material>
The state of being sealed in the closed system packaging material in the present invention is a state in which at least moisture does not move between the inside of the packaging material and the outside world, and a substance having a water activity of 0.7 is placed in the sealed package and sealed. It refers to a state in which the equilibrium relative humidity at the measured temperature is reached by 12 hours later, and then 90% or more of the equilibrium relative humidity is maintained for the storage period.

<Save>
Various conditions can be selected for the storage conditions in the closed state in the closed system packaging material. As described above, 25 ° C for room temperature (10 to 25 ° C), 10 ° C for refrigeration (0 ° C to 10 ° C), 0 ° C for freezing (~ 0 ° C), and SFC in that temperature range. It can be used as the standard temperature specified in.
As a result, according to the present invention, sweating can be reduced and prevented even during subsequent distribution and sale in a sealed state inside the closed system packaging material.

Examples of the present invention will be shown below and the present invention will be described in more detail, but the spirit of the present invention is not limited to the following examples. In addition, in the example,% and part both mean the weight standard.

(Preparation method for oily foods for coating)
An oily food for coating was prepared by mixing and dispersing in a lab conche with the formulations shown in Table 1.
The temperature of the obtained oil-based food for coating was adjusted to 50 ° C., a commercially available donut (Aw 0.92) was coated with the oil-based coating food, sealed, and stored at 25 ° C. for 72 hours to evaluate the presence or absence of sweating. The contents of the evaluation are also described in Table 1.
The sweating evaluation was markedly sweating: ×, slight sweating: Δ, and no sweating: ○.
The water activity (Aw) was measured using Aqua Lab Series 3TE (manufactured by Decagon Device Inc). The numerical values were read when the sample temperature reached 25 ° C. after the start of measurement.

※ 単位：糖類Ａ/全糖類は重量％、他は重量部。
※ 硬化パーム核油：融点３８℃、製品名「ニューメラリン３８」、ＳＦＣ（２５℃）６３％、ＳＦＣ（３０℃）３２％、不二製油株式会社製
イソマルツロース：商品名「粉末パラチノースPST-NP」三井製糖株式会社製
アルファ化澱粉：「ミラゲル463」、ステーリー株式会社。 (Table 1)

* Unit: Sugar A / Total sugar is% by weight, others are parts by weight.
* Hardened palm kernel oil: melting point 38 ° C, product name "New Melalin 38", SFC (25 ° C) 63%, SFC (30 ° C) 32%, isomaltulose manufactured by Fuji Oil Co., Ltd .: Product name "Powdered palatinose PST-" NP "Mitsui Sugar Co., Ltd. Pregelatinized starch:" Miragel 463 ", Staley Co., Ltd.

In Examples 1 to 4 and Comparative Example 1, the blending ratio of saccharide A and sucrose, which is another saccharide, was changed, but when the isomaltulose of saccharide A was 70% by weight or more, sweating was suppressed. Comparative Example 1 in which the weight was 60% by weight, Comparative Example 2 in which only sucrose was used, and Comparative Example 3 in which pregelatinized starch, which was conventionally added in anticipation of a sweating inhibitory effect, was added. Under the conditions, sweating could not be sufficiently suppressed.

(Preparation method for oily foods for coating)
An oily food for coating was prepared by mixing and dispersing in a lab conche with the formulations shown in Table 2.
The temperature of the obtained oil-based food for coating was adjusted to 50 ° C., a commercially available donut (Aw 0.92) was coated with the oil-based coating food, sealed, and stored at 25 ° C. for 72 hours. The presence or absence of "crispy texture (a unique crispy texture preferred in glaze-like foods)" and "sweetness" was evaluated. The contents of the evaluation are also described in Table 1.
The sweating evaluation is the same as in Table 1,
The evaluation criteria for "peeling" are: peeling off: ×, slightly peeling, floating: △, no peeling: ○
The evaluation criteria for "crispness" are: x, loss of crispness, slightly felt: △, clear crispness: ○
The "sweetness" evaluation criteria are difficult to feel: ×, slightly weak but felt: △, clear sweetness: ○
Is shown.
However, crispness is not necessary for oil-based foods for coating that require a product design with a smooth mouthfeel, and since there are conventional uses for sweetness intended for salty taste (such as cheese taste), crispness and sweetness are not required. Although there is a merit that the range of choices in product design is widened, if the effect of suppressing sweating is obtained, it is considered that the problem has been solved.

※ 単位：糖類Ａ/全糖類は重量％、他は重量部。
※ ラウリン酸型ハードバター：融点３５℃、製品名「パルケナＨ」、ＳＦＣ（２５℃）９１％、ＳＦＣ（３０℃）５２％、不二製油株式会社製
糖類Ａの中の無水ブドウ糖とそれ以外の糖質（糖質Ｂ）が無水ブドウ糖に対して４５％配合された系においては含水ブドウ糖単独の場合である実施例５よりも、はがれなどに効果が見られた。中でもイソマルツロースは甘味度も向上する為、幅広い商品設計が可能である。
一方、無水ブドウ糖の換わりに含水ブドウ糖を用いた比較例４は、発汗耐性も付与されなかった。 (Table 2)

* Unit: Sugar A / Total sugar is% by weight, others are parts by weight.
* Lauric acid type hard butter: Melting point 35 ° C, product name "Parkena H", SFC (25 ° C) 91%, SFC (30 ° C) 52%, anhydrous glucose in sugar A manufactured by Fuji Oil Co., Ltd. and others In the system in which 45% of the sugar (sugar B) was blended with respect to the anhydrous glucose, the effect on peeling and the like was observed as compared with Example 5 in which the hydrous glucose alone was used. Among them, isomaltulose improves the sweetness, so a wide range of product designs are possible.
On the other hand, Comparative Example 4 in which hydrous glucose was used instead of anhydrous glucose did not impart sweat resistance.

According to the present invention
By using the oil-based food for coating of the present invention, by using a fat and oil having a sugar composition under specific conditions and an SFC standard according to the storage temperature of the combined food, sweating is performed without increasing additional devices and processes. It is possible to provide an oil-based food for coating with reduced occurrence of.

Claims (2)

At the storage temperature of the combined food, the solid fat content (SFC) of the fat and oil contained is 50% or more, the SFC at a temperature 5 ° C. higher than the storage temperature is 35% or less, and the total saccharide contained in the saccharide A. Oil-based food for coating, which is 70 to 100% by weight based on the temperature.
However, the relationship between the storage temperature and the SFC measurement temperature is 25 ° C at room temperature (10 to 25 ° C), and 10 ° C when the SFC at 30 ° C is refrigerated (0 ° C to 10 ° C) at a temperature 5 ° C higher. For the temperature 5 ° C higher, 0 ° C is used when the SFC at 15 ° C is frozen (~ 0 ° C), and for the temperature 5 ° C higher, the SFC at 5 ° C is used.
Further, the saccharide A requires anhydrous glucose, and one or more sugars selected from isomaltulose and trehalose are 0.1 to 50% by weight based on the anhydrous glucose. A method for preventing sweating of a coated food, which comprises covering a food having a water activity of 0.7 or more with the oil-based coating food according to claim 1 and then sealing the food in a closed packaging material.