JPH08173089A - Lustering agent for food - Google Patents

Abstract

PURPOSE: To obtain a lustering agent for foods containing a milk protein and carrageenan as active ingredients, microbiologically safe, excellent in preservability, capable of being directly applied, coated or sprayed to a food, before baked, and giving the same luster as that in the case of liquid egg. CONSTITUTION: This lustering agent contains a milk protein such as defatted milk powder, whole milk powder, casein or whey protein preferably in an amount of >=5.0W/W% (15-30 W/W% in the case of the defatted milk powder), and carrageenan preferably in an amount of >=0.1W/W% as active ingredients. The lustering agent is coated on a food such as bread or confection and subsequently heated.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a glossing agent for imparting gloss to the surface of foods and a method for using the same.

[0002] Conventionally, for imparting gloss to foods such as bread and confectionery (hereinafter referred to as "shining"), a method of applying a liquid egg to a dough before baking is generally used. However, the use of liquid eggs has the problem of contamination with endogenous Salmonella, and every year, the food poisoning that causes it is unending. on the other hand,
As an alternative method, a method of applying or spraying a liquid containing fats and oils as a main component to the baked dough and a method of applying or spraying a liquid containing starch as a main component are also used. Further, Japanese Patent Laid-Open No. 3-39029 has developed a method of applying a λ-carrageenan aqueous solution to bread dough, and freezing, thawing, and baking the dough to make the surface glossy.

[0003]

However, these methods have the drawbacks that the oxidative odor of fats and oils poses a problem and the quality of the gloss is different from that of liquid egg. Therefore, the method of applying liquid egg is still in place. No way has been found. Further, when the aqueous solution of λ-carrageenan of the above publication is used in a normal bread making process without a freezing process, no glossing effect is recognized. Therefore, the development of a glossing method without problems such as oxidative odor and gloss quality has been a very important issue. It is an object of the present invention to provide a luster for foods and a method for lustering foods, which is, in view of the above, microbially safe, which can be applied or sprayed before baking, and which has a gloss equivalent to that of liquid eggs.

[0004]

The first invention of the present invention is as follows:
A lustering agent for foods, which comprises milk protein and carrageenan as active ingredients, and a second invention is a food characterized by heat treatment after coating the surface of the food with the lustering agent. Regarding glossing method.

The present inventors have investigated a method of obtaining a gloss equivalent to that of liquid egg by the same operation as in the case of using liquid egg, and as a result, preferably a glossing agent containing milk protein and carrageenan was used. It was found that when prepared and coated on the surface of foods such as bread and confectionery, the same gloss as in the case of applying liquid egg is obtained after the heat treatment.

The gloss in the present invention means the color tone of the target food,
It is a transparent luster that makes the most of its appearance. Milk protein in the present invention is derived from milk components, such as whey protein and casein fractionated, skim milk powder containing milk protein, may be whole milk powder, etc., water-soluble or colloidal dispersibility Those having properties are preferable. Further, carrageenan can be used in any of κ, λ, and ζ, but λ-carrageenan is more preferable when used in a solution state because it does not gel by heat sterilization.

The milk protein content of the glossing agent of the present invention is preferably 5.0 w / w% or more. However, when used in a solution, there are problems of cost and solubility depending on the milk protein used,
It is better to consider the viscosity of the solution. Therefore, for example, in the case of skim milk powder, the range of 15 to 30 w / w% (5.25 to 10.5 w / w% as protein) is preferable. On the other hand, the carrageenan content is preferably 0.1 w / w% or more, but when used in a solution, the cost is the same as that of milk protein,
It is better to consider the solubility and the viscosity of the solution. The content of carrageenan relative to milk protein is, for example, 7.1 to 21.4 w / when the milk protein content of the solution is 7.0 w / w%.
In the case of w% and 8.75 w / w%, 2.3 to 11.4 w /
A range of w% is preferred.

The production of the glossing agent according to the present invention is
A solid lustering agent can be obtained by mixing the milk protein raw material, carrageenan and the auxiliary raw material, which may be applied as it is or dissolved and used, or prepared alone without mixing these raw materials. The food may be applied separately when it is coated, or may be dissolved and used. When preparing the glossing agent as a liquid product, it may be a solution in which the glossing agent is dissolved, dispersed or suspended, and the storability is improved by powdering this solution or adding alcohol, salt or the like. It is possible to have it. Therefore, liquid eggs have the disadvantage of requiring refrigeration storage and a short expiration date, but in comparison with this, the luster preparation of the present invention is superior in safety, easiness of handling, and storability. .

As a method for coating food with the glossing agent of the present invention, a method such as brush coating or spraying can be preferably used. Also, when used in foods after heat treatment such as baking, the same luster may be coated by the same operation, and the same luster can be obtained by subsequent heat treatment.

The heat treatment of the present invention may be any drying method as long as it gives gloss, and the method and conditions can be appropriately set depending on the target food. Examples of the method include air flow drying method using hot dry air and tunnel drying method. There are a hot air drying method, general baking using an oven and the like. In the case of bread, appropriate conditions are, for example, 180 to 230 ° C. and 5 to 30 minutes.

The glossing agent according to the present invention has no problem of oxidizing odor and gloss due to heat treatment like a glossing agent containing oils and starch as a main component, and has difficulty in spraying like liquid egg. Since it has no drawbacks such as storability, it is excellent in handling and it is unnecessary to worry about microbial contamination.

[0012] As the target food of the product of the present invention, bread and confectionery having a solid shape are preferably used, but semi-solid foods such as gratin can also be used.

[0013]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

Example 1 The following test was carried out to examine the synergistic effect of skim milk powder and λ-carrageenan. That is, a liquid prepared by adding each concentration of λ-carrageenan shown in Table 1 to a 20% skim milk powder (milk protein concentration: 7.0 w / w%) was applied to bread dough before baking, and gloss after baking was applied. Was evaluated.

[0015]

[Table 1] Table 1 ──────────────────────────────────── Carrageenan concentration Carrageenan / milk protein rating (W / w%) (w / w%) ───────────────────────────────────── 0 0 There is weak luster 0.1 1.4 There is gloss 0.5 7.1 There is good luster 1.0 14.2 There is good luster 1.5 21.4 There is good luster (* 1) ──────────────────────────────────── (* 1: The glossiness is high and difficult to use)

As in the case of the above-mentioned formulation, no gloss was observed at all in the case where only 1.0 and 1.5% solutions of λ-carrageenan were applied as a control. This also suggests that when used in a normal baking process, good gloss can be obtained only by using skim milk powder and λ-carrageenan in combination. Moreover, each solution can be spray-dried to prepare a luster powder, and can be preserved. However, the powder thus obtained can be diluted five-fold and used to I was able to get the same result.

Example 2 A glossing agent was prepared by combining ζ-carrageenan and skimmed milk powder, and the glossing agent was prepared and applied to the cookie dough before baking.
After firing, the glossy state was observed and evaluated.

[0018]

[Table 2] Table 2 ──────────────────────────────────── Raw materials ─────── ───────────────────────────── Liquid egg 0 0 0 0 100 Skim milk powder 25 25 25 25- (milk protein 8.75 8.75 8.75 8.75 ) Dextrin 2.5 2.5 2.5 2.5 − Amino acid solution 0.8 0.8 0.8 0.8 − Sodium carbonate 0.1 0.1 0.1 0.1 − ζ − Carrageenan 0 0.2 0.4 1.0 − Water Remaining amount Remaining amount Remaining amount Remaining amount − Total 100 100 100 100 100 ──── ──────────────────────────────── Carrageenan / 0 2.3 4.6 11.4 − Milk protein ───────── ─────────────────────────── Glossy evaluation Luster Yes Luster Yu Luster Yu Luster Yu (* 2) Luster Yu ────── ───────────────────────── ──── (Unit: w / w%, * 2: viscosity is difficult to use high.)

As is clear from the above results, the gloss of the cookie surface after baking was improved in proportion to the carrageenan concentration. However, because the viscosity became too high, the usability was poor, and it was the same as that of the liquid egg use group and was optimal.

Example 3 20 parts by weight of whey protein and 2 parts by weight of λ-carrageenan,
9 parts by weight of alcohol, 4 parts by weight of salt, 4 parts by weight of amino acid solution, and 4 parts by weight of glucose are dissolved in water to prepare a total amount of 100 parts by weight. When using it, dilute it 2.5 times and apply it on the surface of the croissant.
By drying for a minute, a good luster was obtained and a moderate brown color was also attached.

Example 4 25 parts by weight of concentrated soy sauce, 22 parts by weight of white sucrose, 1 part of mirin
0 parts by weight, 3 parts by weight of chemical seasoning, 20 parts by weight of soup stock, and 20 parts by weight of water are added to the sauce of yakitori and 10 parts of whey protein.
w / w%, λ-carrageenan 0.8 w / w% dissolved,
By including it, the yakitori that had been cooked up had an excellent terry and luster, and it was possible to maintain the luster for a long time even after cooling.

[0022]

As described above, the glossing method according to the present invention is performed by baking or drying after coating or spraying the surface of food in the manufacturing process of food such as bread and confectionery. The same gloss as when using liquid egg can be obtained. Therefore, as compared with the conventional method, it is safe in terms of microorganisms, has high versatility, and has excellent preservability,
It is also a glossing agent having excellent luster quality, and it can be said that the effect of carrying out the glossing method using this is extremely large.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Fusao Kimizuka 3-4-1 Seta, Otsu-shi, Shiga Prefecture, Central Research Laboratory, Mina Shuzo Co., Ltd. (72) Sadasuke Kainuma 3-4-1 Seta, Otsu, Shiga Prefecture No. Sake Brewing Co., Ltd. Central Research Institute

Claims (3)

[Claims] 1. A luster preparation for foods, which comprises milk protein and carrageenan as active ingredients. 2. The luster preparation for food according to claim 1, wherein the milk protein is selected from skimmed milk powder, whole milk powder, casein or whey protein. 3. A method for glossing a food, comprising coating the surface of the food with the glossing agent according to claim 1 or 2 and then heat-treating the food.