JPH0783681B2 - Easy-burn color-developing meringue - Google Patents
Easy-burn color-developing meringueInfo
- Publication number
- JPH0783681B2 JPH0783681B2 JP61086798A JP8679886A JPH0783681B2 JP H0783681 B2 JPH0783681 B2 JP H0783681B2 JP 61086798 A JP61086798 A JP 61086798A JP 8679886 A JP8679886 A JP 8679886A JP H0783681 B2 JPH0783681 B2 JP H0783681B2
- Authority
- JP
- Japan
- Prior art keywords
- meringue
- developing
- easy
- color
- burn color
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Confectionery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】 （産業上の利用分野） この発明は、食品に係るものである。更に、医薬品用の
他細菌その他微生物の培養培地としても利用することの
できるものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to foods. Furthermore, it can be used as a culture medium for bacteria and other microorganisms in addition to pharmaceuticals.
（従来法とその欠点） メレンゲとは、卵白のみを取り出し、これを破砕して均
質にしたものに多数の微小空気泡を均質に分散したもの
である。(Conventional method and its drawbacks) Meringue is obtained by taking out only egg white, crushing it and homogenizing it, and then dispersing a large number of fine air bubbles therein.
このようなものは、たとえば、アイスクリームその他冷
菓の断熱被覆膜としてあるいは着色材料として多く利用
されているが、これが食品あるいは医薬品用として使用
する場合には、これにしょ糖を溶解したものを外部から
加熱、焦焼してその生成カラメルによる黒褐色をその被
膜表面メレンゲ部に形成させるという方法が取られてい
る。Such substances are often used, for example, as a heat-insulating coating film for ice cream and other frozen desserts or as a coloring material. When they are used for foods or pharmaceuticals, they should be dissolved in sucrose. From the above, a method of heating and burning to form a blackish brown color due to the caramel formed on the meringue portion of the coating surface is used.
この方法には、欠点がある。詳しくは、焦焼してなるカ
ラメルの色が殆んど黒色に近い褐色を示すことから、好
ましくない色相であること、なお、生成したカラメルが
溶解転移して被膜の内側に存在するもの、たとえば医薬
品、食品たとえばアイスクリームを汚染することなどで
ある。This method has drawbacks. In detail, since the color of caramel formed by firing shows a brown color that is almost black, it is an unfavorable hue, and the generated caramel is dissolved and present inside the film, for example, Such as contaminating medicines, foods such as ice cream.
この発明は、このような欠点のないものである。The present invention does not have such drawbacks.
（発明の構成） この発明の基材は、上述のメレンゲであって従来法にお
ける基材と同じである。(Structure of the Invention) The base material of the present invention is the above-mentioned meringue and is the same as the base material in the conventional method.
期待する焦焼褐色を形成させるための主たる材料は、単
糖類である。このようなものとしては、たとえば、ぶど
う糖、果糖、キシロースが挙げられる。これらは、単種
であるいは２種以上併わせて使用される。使用量は、基
材メレンゲの約60％（重量、以下同じ）以下量でよい。The primary material for forming the desired dark brown color is a monosaccharide. Examples of such substances include glucose, fructose and xylose. These are used alone or in combination of two or more. The amount used may be about 60% (weight, the same hereinafter) or less of the base meringue.
次に、この発明の製造工程を説明する。Next, the manufacturing process of the present invention will be described.
卵白のみを取り出しこれに単糖類を添加し均質にする。
同時に微小空気を吹きこみ均質化をすれば良い。均質に
するには、ホモジナイザーの使用その他常法に従う。Take out only the egg white and add a monosaccharide to it to homogenize.
At the same time, fine air may be blown in for homogenization. For homogenization, use a homogenizer and other conventional methods.
ここにこの発明は、この目的を達しおえる。The present invention hereby achieves this end.
このものを食品、医薬品、培地、その他に使用するに
は、まず、食品たとえば、アイスクリームの成形物を取
り、これの全周面を約3mm厚の被膜で密に被覆する。医
薬品についても、任意類似の方法で被覆すればよい。In order to use this product for foods, pharmaceuticals, culture media, etc., first, a food product, for example, an ice cream molded product is taken, and the entire peripheral surface thereof is densely covered with a film having a thickness of about 3 mm. The drug may be coated by any similar method.
このものを焦焼する。それには都市ガス、電熱等を使え
ばよい。Burn this thing. For that, city gas, electric heat, etc. may be used.
この発明のメレンゲに、断熱材、たとえば、でん粉類、
微小パルプ類、タルク類、ベントナイト類、その他のも
のの任意量を均質に添加することができる。添加の目的
は、焦焼時の熱の伝導をできるだけ少なくするためであ
る。The meringue of the present invention includes a heat insulating material such as starch,
Any amount of fine pulps, talcs, bentonites, and the like can be added homogeneously. The purpose of addition is to minimize the conduction of heat during firing.
（作用及び効果） この発明の目的取得物は、焦焼による生成色相が黒ずん
だものとならず、きつね色ないし褐色となる。また、焦
焼発色部分からの色素の流出が殆んどない、焦焼による
異味、異臭、悪変色がない。このことを次に実験例によ
り詳しく説明する。(Operation and effect) The product obtained by the purpose of the present invention does not have a dark hue due to burning, but becomes a brown or brown color. In addition, there is almost no dye outflow from the colored portion due to burning, and there is no taste, smell, or discoloration due to burning. This will be described in detail below with reference to experimental examples.
実験例 単糖類の添加量と焼け色 （処方）卵白 70部（重量、以下同じ） 水 40部 糖類 下記 都市ガスのブンゼン式バーナーで強火で1.5秒間被膜を
焼いた結果 皮膜の焦焼発色部分の保形性破壊と色素の流出皮膜
の厚さを一定（2mm）とした時の焦焼時間と色素流出に
よるアイスクリームの状態 アイスクリームの皮膜及び処方は既記のそれと同じ Experimental example Addition amount of monosaccharide and burn color (prescription) Egg white 70 parts (weight, the same applies below) Water 40 parts Sugar The result of baking the coating for 1.5 seconds on high heat with the following Bunsen burner of city gas Destruction of the shape retention of the color-developed portion of the film and the outflow of the dye When the thickness of the film is constant (2 mm), the ice-cream state due to the outage of the dye and the dye outflow The film and formulation of the ice cream are the same as those described above. the same
Claims (1)
数均質に分散してなるメレンゲであって、これにぶどう
糖、果糖、キシロースその他の単糖類を均質に保持させ
てなることを特徴とする易焦焼色発色性メレンゲ。1. A meringue obtained by homogenizing finely divided air bubbles in a homogenized egg white obtained by crushing, wherein glucose, fructose, xylose and other monosaccharides are uniformly held. Easy-burning color-developing meringue.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61086798A JPH0783681B2 (en) | 1986-04-14 | 1986-04-14 | Easy-burn color-developing meringue |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61086798A JPH0783681B2 (en) | 1986-04-14 | 1986-04-14 | Easy-burn color-developing meringue |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62239955A JPS62239955A (en) | 1987-10-20 |
| JPH0783681B2 true JPH0783681B2 (en) | 1995-09-13 |
Family
ID=13896809
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61086798A Expired - Lifetime JPH0783681B2 (en) | 1986-04-14 | 1986-04-14 | Easy-burn color-developing meringue |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0783681B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8475863B2 (en) | 2006-04-03 | 2013-07-02 | Mars, Incorporated | Confectionery meringue |
| JP4675354B2 (en) * | 2007-05-29 | 2011-04-20 | キユーピー株式会社 | Fixing and manufacturing method thereof |
| US10531681B2 (en) | 2008-04-25 | 2020-01-14 | Sensient Colors Llc | Heat-triggered colorants and methods of making and using the same |
| US9113647B2 (en) | 2008-08-29 | 2015-08-25 | Sensient Colors Llc | Flavored and edible colored waxes and methods for precision deposition on edible substrates |
| JP4880065B2 (en) * | 2010-12-22 | 2012-02-22 | キユーピー株式会社 | Fixing |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5063172A (en) * | 1973-10-04 | 1975-05-29 |
-
1986
- 1986-04-14 JP JP61086798A patent/JPH0783681B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62239955A (en) | 1987-10-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |