JPH01160446A - Icing composition - Google Patents

Abstract

PURPOSE: To provide an icing compsn. which is prepd. by using sorbose as sugar, substantially prevents tears, is good in both flavor and texture, lessens the intake of sugar and is capable of suppressing the occurrence of dental caries. CONSTITUTION: This compsn. is prepd. by using the sorbose for the whole or a part of the sugar. Gum, protein, starch, emulsifiers, edible oil, skim milk powder, kitchen salt, sugar, sugar alcohol, etc., may further be added thereto.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to an icing composition that prevents weeping due to moisture absorption.

Icing is used in the production of bread, cakes, sweets, etc.
The surface is coated with white or appropriately colored material to give it a good appearance and give it a texture, making it more enjoyable to eat.

(Technology for promoting rice) Conventionally, icing A, sugar is the main ingredient, and to improve its properties, it is prepared by adding gums, proteins, starches, emulsifiers, fats and oils, skim milk powder, salt, etc. has been done. (Japanese Unexamined Patent Publication No. 6O-251B44) Icings using highly sweetened substances have also been developed. (Unexamined Japanese Patent Publication No. 58-47159) (Problems to be Solved by the Invention) Tomo icing whose main ingredients are sand and tli absorbs moisture and causes wet urine, and seriously spoils the appearance of M products. Seven products will be lowered by 11fllftiEk. As a preventive measure, gums, starches, etc. are added to icing whose main ingredient is #shield.
I am aware of the drawback that A-sho work becomes complicated.

Icing made with advanced sweeteners is less likely to cause the crying phenomenon, but it has problems with taste and texture compared to the sweetness of sugar. A crying phenomenon occurs.

- Icing that is easy to make and has the same sweetness as sugar-based icing has not yet been developed.

(Means for Solving the Problems) As a result of intensive studies to solve the above-mentioned problems, the present inventors found that the weeping phenomenon occurred, K<<, easy to prepare, and
The present invention was completed by developing an icing composition that has the same sweetness as when sugar is used.

That is, one aspect of the present invention uses sorbose as all or part of the carbohydrates contained in the icing composition. When sorbose is used in combination with other carbohydrates, sorbose accounts for 50 or more, preferably 70 or more of the total carbohydrates. Even if sorbose is used alone, a satisfactory icing can be obtained with one ingredient, but one icing composition contains, for example, gums, proteins, starches, emulsifiers, one edible oil, skim milk powder, one salt, and sugars.

Sugar alcohols, intense sweeteners, 7 rapers substances.

Other ingredients such as food coloring, cocoa powder, etc. may be added as long as they do not interfere with the desired effects of the present invention.Various additions qI! It goes without saying that icing compositions prepared by mixing Jt are also included in the present invention.

Gums include guar gum, locust bean gum,
Examples include xanthan gum, agar, pectin, alginic acid, and sodium alginate.

Proteins include soybean protein, wheat protein, milk protein,
Active gluten can be used, but if the amount added is too large, the flavor (1) texture will deteriorate and (1) it will cause coloring, so please be careful when making the icing.

It is necessary to select the appropriate amount.

Starches include cornstarch, potato starch,
Examples include rice starch, wheat starch, pregelatinized starch, phosphorylated starch, hydrolyzed starch, etc., but if too much is added, the flavor will be poor.

The texture may deteriorate, so please adjust the icing depending on the icing you make.
need to be added.

Examples of emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, and globylene glycol fatty acid esters.

As the edible oil, animal and vegetable fats and fats and their hydrogenated oils are used, and 1% animal and vegetable oils and fats are preferably oils and fats with a high melting point, and when used as hydrogenated oils, high melting point, particularly extremely hydrogenated hydrogenated oils are preferred.

As sugars /fi, glucose, fructose, galactose, high fructose, xylose, maltose, '! Examples include sugar A, palatinose, coupling sugar, and 7-lactoligosaccharide. Examples of sugar alcohols include sorbitol, mannitol, xylitol, maltitol, and reduced starch saccharides. However, sugars and alcohols that are highly hygroscopic are used to improve flavor and texture, and must be used within a range that does not impede the intended effects of the present invention. As for advanced sweeteners.

Stevioside, α-1,4-glycosylstevioside,
Flavored with rebaurioside, acesul 7am, glycyrrhizin, saccharin, aspartame, etc.

It can also be used as long as it does not deteriorate the texture.

Flavoring substances include synthetic fragrances, natural oil field extracts, and the like. As the food coloring, both synthetic food coloring and natural food coloring can be used.

In the icing composition of the present invention, gums, proteins, starches, and other additives are first uniformly added to powdered sugar and stirred, then water is added and dissolved by heating, and then added to the sugar and used for icing. There are two methods: one method is to add prescribed amounts of gums, proteins, starches, and other additives along with sugars, etc. when preparing icing, but either method produces the same icing. It is. The things to watch out for at this time are gums, proteins, and starches.

Pressure is applied to make the composition of sugars, etc. uniform and to prevent any crumbs from remaining in the product.

(Effects of the Invention) The icing composition of the present invention is characterized by using sorbose as all or part of the carbohydrate.

Even with simple preparations, the weeping phenomenon may occur.

Both flavor and texture are good. In addition, the use of the icing composition of the present invention, where excessive intake of esophageal substances is currently a problem, denigrates the intake of esophageal substances, and.

Sorbose is low in calories, has low caries properties, and improves the palatability of 91 foods, while limiting calorie intake and preventing insects.
11 can be suppressed.

(Example) The present invention will be explained below using examples.

Examples 1-9. Comparative Examples 1 to 8 Table 1 shows the blending ratio of Examples 1 to 9, and Table 2 shows Comparative Examples 1 to 8.
The mixing ratio is shown below. Icings having the blending ratios shown in Tables 1 and 2 were prepared and applied to bread to conduct a primary test, and the results are shown in Table 3.

■Icing conditions 1: After baking Tomo Danish pastries (purchased by Amfresh and made by Tomo today opened bakery -fc) with egg white TM cloth on the surface of the test bread, it was left to cool at room temperature for 1 hour. .

11. Preparation of icing: The ingredients shown in Tables 1 and 2 were sufficiently mixed to be uniform and smooth. Gelatin, agar.

When preparing icing containing pectin, heat the water used in each icing to remove the gelatin.

After each of the agar and pectin was dissolved, the other components of each icing were added and mixed.

111, Applying icing: l! [j! ! Spread Llt icing on the top surface of the Danish pastry. After this was left at room temperature for 30 minutes, it was placed in a polyethylene bag.

■Test method i, flavor 1 texture: The icing was placed in the mouth and the flavor and texture (such as roughness and stickiness) were evaluated.

11. Cracks and tears: Danish pastries coated with icing were kept at a constant temperature of 25C and 32C for 7 days, respectively, and their surfaces were observed.

■Judgment method Judgment was made as follows.

1. Flavor 1 Texture ◎・・・・・・・・・Good flavor and texture.

O......Furai 1 There is no problem with both texture and %.

Δ・・・・・・Flavor 1 Texture is slightly different from the original.

X: Both flavor and texture are bad.

11. Cracks ◎... No cracks and the surface is extremely good.

O: There are some cracks.

Δ・・・・・・・・・・・・There are some cracks.

×・・・・・・・・・Many cracks and peeling of icing.

111・Crying ◎・・・・・・The original shape is maintained, and there is almost no wetting or deterioration.ho 0・・・・・・The original form is being maintained, but there is some wetting or deterioration.

Δ・・・・・・The phoenix remains, but the wetness is noticeably melted in one part.

×・・・・・・・・・It flows without retaining its original form.

Table 1 Table 2

Claims (1)

[Claims] An icing composition characterized by using sorbose as all or part of the carbohydrate.