JPH09271324A - Mold release improver composition of leaf-covered food, oil and fat composition and leaf-covered food treated with improver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve mold release property between an edible part and an outer wrapping material without inupairing taste and appearance of a food covered with leaves, e.g. Japanese-style confections by treating an edible part and/or outer wrapping material with a water dispersion of a diglycerol monofatty acid ester composition or an oil and fat composition obtained by adding oil and fat to the diglycerol monofatty acid ester. SOLUTION: Japanese-style confection such as rice cake wrapped in an oak leaf, bean paste rice-cake wrapped in a cherry leaf or dumpling wrapped in a bamboo leaf is treated by a method applying or spraying a water dispersion of a diglycerol monofatty acid ester composition or an oil and fat composition obtained by adding oil and fat to the diglycerol monofatty acid ester to an edible part and/or an outer wrapping material (natural leaves such as oak leaf, cherry leaf and bamboo leaf).

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a diglycerin monofatty acid ester composition and an oil / fat composition which are effective for improving releasability. More specifically, it relates to a leaf-coated food treated with a diglycerin monofatty acid ester composition and an oil / fat composition capable of improving the release property of the leaf-coated food.

[0002]

2. Description of the Related Art Packing such as Kashiwa mochi, Sakura mochi, bamboo dumpling, etc.
In foods such as Japanese confectionery in which molded mochi and dango dough are covered with outer packaging materials such as Kashiwa, Sakura, and bamboo leaves, mochi, which is an edible part,
There is a drawback that the dango dough and the leaves adhere to each other and are not easily peeled off, which reduces the value of the product. Conventionally, in order to improve this drawback, by changing the physical properties of the dough by selecting the flour as the raw material, edible fats or oils or fat compositions, oil-in-water emulsified fats, etc. on the surface of the edible portion or the surface of leaves. Coating is performed. However, in the method of changing the physical properties of the dough by selecting the raw materials as described above, the desirable texture of the original Japanese confectionery is impaired, and edible oils and fats or oil and fat compositions, oil-in-water emulsified oils and fats are edible parts and leaves. Although the coating and coating methods alleviate the adhesion and peeling to some extent, they are not sufficient, and there is a problem that the luster and sliminess of oils and fats give an unfavorable appearance and reduce the commercial value.

[0003]

SUMMARY OF THE INVENTION In order to solve the above problems, the present invention provides a releasability between an edible portion and an outer packaging material without impairing the flavor and appearance of leaf-coated food such as Japanese sweets. The present invention proposes an improving agent composition and an oil / fat composition capable of improving

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that an aqueous edible solution of a diglycerin monofatty acid ester composition and an oil and fat composition is used as an edible portion or an envelope. It was found that the release property between the edible portion and the outer packaging material can be improved by treating both materials or one of them without deteriorating the flavor and appearance of food such as Japanese sweets, and completed the present invention. It was That is,
The present invention relates to a diglycerin monofatty acid ester composition and an oil and fat composition obtained by mixing a diglycerin monofatty acid ester with an oil and fat such as soybean oil, rapeseed oil, cottonseed oil and corn oil.

The diglycerin monofatty acid ester in the present invention is purified and concentrated by a method such as esterification reaction of diglycerin and fatty acid or transesterification reaction of diglycerin and triglyceride, and purification and concentration by a method such as molecular distillation. The purity is increased to 50% or more, and the constituent fatty acid is a fatty acid having 8 to 22 carbon atoms alone or a mixture, preferably a diglycerin monofatty acid ester having 16 to 22 carbon atoms.

Examples of fats and oils in the fat and oil composition include soybean oil, rapeseed oil, cottonseed oil, palm oil, coconut oil, corn oil, palm kernel oil, fish oil, beef tallow, milk fat and the like, and hardened oils thereof, One or a mixture of two or more kinds of fractionated oil, transesterified oil and the like can be used. Preferably, a fat and oil which is liquid at room temperature is preferable, but a solid fat is also acceptable.

The improver composition and oil / fat composition of the present invention are prepared by adding an emulsifier containing the above-mentioned diglycerin monofatty acid ester as an active ingredient and a base material such as casein Na and dextrin to a powdered emulsifier formulation and an emulsifier. It means the one that is melted and mixed.

In the present invention, the leaf-covered food is made from rice, glutinous rice, rice flour, glutinous powder, Dengmyoji, etc. as a raw material, and water, sugar, flour and other raw materials are added to the raw material, and processed and molded by a conventional method. The thing which shows natural leaves such as Kashiwa leaf, Sakura leaf and Sasa leaf as an outer packaging material is shown, and typical examples include Japanese sweets such as Kashiwa mochi, Sakura mochi and Sasa dango.

In carrying out the present invention, an aqueous dispersion prepared by dispersing the composition and the oil / fat composition in water is used. The method is to coat or spray the aqueous dispersion on the edible portion or the outer packaging material, An appropriate amount may be coated by immersing the edible portion or the outer packaging material in an aqueous dispersion. Hereinafter, although an example is shown and explained, the present invention is not limited to this example.

[0010]

[Example] Example 1 Kashiwamochi dough was prepared by steaming according to a conventional method with 100 parts of Kamishinoko powder and 80 parts of water, and kneading to prepare a Kashiwa mochi dough.
25g was wrapped. On the other hand, Kashiwa leaf (vacuum sterilization pack packaged salted Kashiwa leaf) was dipped in the aqueous dispersion of the test composition shown in Table 1 below (Example) or not dipped (Comparative Example) to wrap the rice cake with Kashiwa mochi. Prepared. As a test composition, diglycerin monofatty acid ester (manufactured by Riken Vitamin Co., Ltd .: Poem DS-10
0A) was used.

[0011]

[Table 1] The Kashiwa mochi prepared by the above method was stored at 20 ° C. for 24 hours, and the peeling of Kashiwa leaf was subjected to a sensory evaluation. The results are shown in Table 1. ×: Peeling is bad ○: Peeling is slightly bad ◎: Peeling is very good

(Evaluation) Kashiwa leaves soaked in the aqueous dispersion of the composition of the present invention have very good peeling effect.
Also, there is no effect on the taste.

Example 2 Dyoumyoji powder (divided into two parts) was steamed in a composition consisting of 100 parts and 80 parts of water, and then 65 parts of white sucrose and 30 parts of water heated to 90 ° C.
A syrup consisting of an appropriate amount of dye was added to prepare a Sakura mochi dough by a conventional method, and 20 g of bean paste was included in 40 g of the obtained dough. On the other hand, cherry tree leaves (vacuum sterilized pack packed salted cherry tree leaves) were dipped in the water dispersion of the test fat composition shown in Table 2 below (Example) or not dipped (Comparative Example) to wrap the wrapped rice cake to prepare the Sakura mochi. Prepared. As the test oil and fat composition, 80% by weight of MCT (manufactured by Riken Vitamin Co., Ltd .: Actor M-1) was added to diglycerin monofatty acid ester (manufactured by Riken Vitamin Co., Ltd .: Poem J-268).
1) A mixture of 20% by weight was used.

[0014]

[Table 2] After storing the Sakura mochi prepared by the above method at 20 ° C. for 24 hours, the peeling of the cherry leaves was sensory-evaluated and the results are shown in Table 2.

(Evaluation) As compared with Kashiwa leaf (Kashiwa mochi) of Example 1, the peeling of the leaves is relatively good in Sakura Mochi, but the peeling is even better in Sakura leaves soaked in the aqueous dispersion of the oil and fat composition of the present invention. There is.

Example 3 20 g of bean paste was mixed with 40 g of raw dough mixed in a composition consisting of 50 parts of Kamishin powder, 50 parts of starch powder, 80 parts of water and 20 parts of frozen dessert wormwood. After immersing the bamboo dumpling dough and the bamboo leaf (vacuum sterilization pack bamboo leaf) encased in the sample oil / fat composition aqueous dispersion shown in Table 3 below (Example) or without immersing (Comparative Example), wrapping, strawberries After wrapping with and knotting, it was steamed to prepare bamboo dumplings. As the test fat composition, 80% by weight of rice oil and diglycerin monofatty acid ester (Riken Vitamin Co., Ltd .: Poem DO-100)
Was used as a 20 wt% melt-mixed product.

[0017]

[Table 3] The bamboo dumplings prepared by the above method were stored at 20 ° C. for 24 hours, and sensory evaluation of the peeling off of bamboo leaves was performed. The results are shown in Table 3.

(Evaluation) The peeling of leaves of bamboo dumplings is a method of wrapping raw dough dough with bamboo leaves as described above and then steaming the leaves so that the peeling of leaves is very bad, but the oil composition according to the present invention. When treated with a water-in-water dispersion, there is an effect that the peeling off of bamboo leaves becomes very good.

[0019]

As described above, by treating the edible portion or leaves of the leaf coated food such as Japanese confectionery with the aqueous dispersion of the composition and oil composition of the present invention, the flavor, It is possible to improve the releasability between the edible portion and the leaf which is the outer packaging material without impairing the appearance.

Claims (2)

[Claims] 1. A releasability improving composition and an oil and fat composition containing diglycerin monofatty acid ester as an active ingredient. 2. A leaf-coated food treated with the improver composition and the oil and fat composition according to claim 1.