JPH10108616A - Lustering agent for baked food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve such problems as difficulty in impartation of uniform luster, the occurrence of degradation in texture by formation of hard films, the insufficiency of the texture with all of various lustering agents to take place beaten eggs, the unevenness of luster, the occurrence of sticking, etc., in a method for applying the beaten eggs on the surfaces of baked food, such as bread, and baking the food. SOLUTION: This lustering agent for the baked food is prepd. by incorporating separated soybean protein, liquid oil and fat and water at ratios of 2 to 12wt.% separated soybean protein, 15 to 30wt.% liquid oil and fat and 83 to 58wt.% water and is emulsified to an O/W type. The separated soybean protein is preferably of a microenzyme decomposition type. The oil and fat is preferably dispersed in the form of particulates having an average grain size of 0.5 to 3μm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a glazing agent for baked foods for imparting gloss to baked foods such as breads such as butter rolls and baked confectioneries such as pies and baked buns.

[0002]

2. Description of the Related Art As a method for imparting luster to a surface of a baked food, conventionally, a method of applying a melted egg or sugar to the surface of a dough before baking and then baking, or a method of baking the surface after baking. A method of applying oil and the like have been widely adopted. However, the method of baking after applying a melted egg, the uneven quality of the eggs causes uneven gloss, it is difficult to apply a uniform gloss stably, and also the problem that a hard film is formed and the texture is reduced was there. On the other hand, a method of applying a saccharide followed by baking and a method of applying an oil after baking are also known, but there is a problem that the surface is sticky and the commercial value is reduced.

[0003] In order to solve the above-mentioned conventional problems, various polish agents for foods have been proposed. In order to improve the unevenness of luster when a melted egg is used, isolated soy protein and concentrated soybean have been used in the past. A polishing agent (Japanese Patent Publication No. 57-14128) in which a protein powder is further pulverized and dissolved in water or the like has been proposed. This polisher expresses a glazing effect by applying a soy protein strong film after cooling when applied to the surface of a dough such as bread and baked. When formed, there is a problem that the surface becomes hard and the texture is reduced.

[0004] On the other hand, in recent years, a polish made by pulverizing and kneading at least one of sorbit, fructose, and maltose with other saccharides, and a polish (JP-A-4-108332) in which starch is decomposed into eggs. (Japanese Patent Publication (Kokai) No. 3-42867), a glazing agent obtained by mixing acetic acid monoglyceride in an edible liquid oil or fat, and further containing lecithin and / or sucrose fatty acid ester (Japanese Patent Application Laid-Open No. 5-41939). However, these polishes also have the problems described below, and there is still room for improvement.

That is, in the case of the polishing agent described in JP-A-4-108332, since a whole egg or yolk is contained in a large amount, a hard film is formed on the surface in the same manner as when a melted egg is applied and baked. There was a drawback that it was formed and the texture was impaired. Further, the polishes described in JP-B-3-42867 are in a powder form, so that they are difficult to apply uniformly to the surface, and are liable to cause uneven gloss. The polishes described in JP-A-5-41939 are also problematic. Is intended to improve the stickiness, which is a drawback of the conventional polish applied after baking, but since it is applied to the food surface after baking, completely eliminates the stickiness of the food surface It was difficult.

The present invention has been made in order to solve the above-mentioned drawbacks of the conventional polishing agent, and does not impair the texture of the baked food, does not cause unevenness in gloss, and does not cause stickiness on the surface. An object of the present invention is to provide a glazing agent for baked foods, which can impart a beautiful luster to the product.

[0007]

That is, the polishing agent for baked foods of the present invention is characterized in that the separated soybean protein, liquid oil and fat are 2 to 12% by weight of isolated soybean protein, 15 to 30% by weight of liquid oil and fat,
Water is contained at a ratio of 83 to 58% by weight, and is emulsified in an O / W type. In the polishes for baked foods of the present invention, the isolated soybean protein is preferably an enzymatically degradable protein, and the emulsified and dispersed liquid oil and fat preferably has an average particle size of 0.5 to 3 μm.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The isolated soybean protein used in the glazing agent for baked foods of the present invention (hereinafter sometimes simply referred to as glazing agent) is the extraction of soluble components of low-temperature defatted soybeans with water or alkali. Then, hydrochloric acid was added to this extract to adjust the pH to 4.
It is a protein that precipitates when lowered to about 3. The separated soybean protein includes a suspension obtained by drying a suspension containing the precipitated protein by a tray dryer, a suspension obtained by spray-drying a suspension containing the protein, and an acid-precipitated protein at pH = 7. The protein obtained by spray-drying after neutralization and solubilization to about 0.0, partially hydrolyzed the acid-precipitated protein with an enzyme, solubilized and neutralized, and then spray-dried. (Enzymatic degradation type), etc.
It is preferable because of good dispersibility in water and strong emulsifying power. As the enzyme-decomposition type protein, those having a protein content of 80% by weight or more are preferable.

In the present invention, edible oils and fats having a melting point of 30 ° C. or less which are liquid at room temperature can be used as the liquid oils and fats. For example, liquid vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, peanut oil, sunflower oil, rice cream oil, and plants such as solid coconut oil, palm oil, and palm kernel oil at room temperature Oil or its hardened oil, liquid fractionated oil from the hardened oil of the above-mentioned liquid vegetable oil, beef tallow, pork oil, liquid oil of its hardened oil such as animal oil or its hardened oil, or the above-mentioned liquid vegetable oil or liquid Liquid transesterified oils obtained by transesterifying one or more of the fractionated oils are exemplified. The above liquid fats and oils can be used alone or in combination of two or more. Among the above liquid fats and oils, particularly preferred are soybean oil and rapeseed oil.

[0010] The polishing agent of the present invention comprises the above isolated soybean protein,
The liquid oil and water have a form emulsified in O / W type. In the polishing agent of the present invention, the ratios of the separated soy protein, the liquid fat and water are 2 to 12% by weight of the separated soy protein, 15 to 30% by weight of the liquid fat and 83 to 58% by weight of water,
Preferably 5 to 9% by weight of isolated soybean protein, liquid fat 20
２５25% by weight, water 75-66% by weight. If the ratio of the isolated soy protein is less than 2% by weight, the luster becomes insufficient,
If it exceeds 12% by weight, the viscosity of the emulsion becomes high, and application becomes difficult. When the proportion of the liquid fat is less than 15% by weight, the coating is hard and the texture is impaired. When the proportion is more than 30% by weight, the viscosity of the emulsion becomes high and application becomes difficult. Further, when the proportion of water is less than 58% by weight, the viscosity of the emulsion becomes high and application becomes difficult, and when it exceeds 83% by weight, the luster becomes insufficient.

[0011] In the polishing agent of the present invention, the liquid oil or fat emulsified and dispersed preferably has an average particle size of 0.5 to 3 µm. When the average particle size of the emulsified liquid oil and fat in the polishing agent is 0.5 to 3 μm, the gloss of the baked food becomes particularly good. In the polish of the present invention, an emulsifier can be used in combination, if necessary, in order to stabilize the O / W type emulsified state. Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, lecithin, sucrose fatty acid ester and the like.
These emulsifiers can be used alone or in combination of two or more. Among the above emulsifiers, sucrose fatty acid esters having an HLB of about 16 are preferred. The emulsifier is preferably contained in the polish at 3% by weight or less. In addition, a fragrance, a coloring agent, a preservative, and the like can be added to the polishing agent of the present invention, if necessary.

The polishes of the present invention have a viscosity of 1000 cps.
(20 ° C.) or lower is preferred. Viscosity 1000
When it is less than cps, the coating operation is easy and uniform coating can be performed, so that it is possible to effectively prevent the occurrence of gloss unevenness due to uneven coating of the polishing agent.

The method for producing the polishing agent of the present invention includes:
Slowly add the separated soy protein to water and disperse it evenly,
After heating to about 60 to 70 ° C., the mixture is obtained by a method such as adding a liquid fat and stirring with a homomixer and adding an additive such as a fragrance to sterilize. In order to make it 0.5 to 3 μm, it is preferable to adopt a method of cooling after miniaturization with a homogenizer after sterilization.

[0014]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. Examples 1 to 5 and Comparative Examples 1 to 5 Each of the butter roll dough raw materials having the composition shown in Table 1 below, except for butter, was placed in a mixer bowl and mixed at low speed.
For 4 minutes at medium and high speed, and then butter was added and kneaded for 2 minutes at low speed and 3 minutes at medium and high speed (kneading temperature 27
° C). Next, after fermenting this dough at 27 ° C for 1 hour,
35 g each, and after a bench time of 20 minutes, molded into a napkin roll and baked in a roasting furnace at 36 ° C. and 75% humidity.
Fermented for 0 minutes. 0.2 g of a polish was applied to the surface of the dough for roll bread after roasting and fermenting, and baked at 200 ° C. for 9 minutes. Table 3 shows the results of measuring the gloss state and surface hardness of the obtained roll pan. Table 2 shows the composition of the polishing agents, and Table 3 shows the types of the polishing agents used in Examples and Comparative Examples. Among the polishing agents shown in Table 2, the polishing agent 9 and the polishing agent 10 were gelled, so that it was difficult to apply them to the surface of the dough for roll bread, and the firing test could not be performed.

[0015]

[Table 1]

[0016]

[Table 2]

The polishes shown in Table 2 were obtained by gradually adding the separated soybean protein to water and dispersing it with a homomixer.
Then, the mixture was heated to 70 ° C., and the liquid fat was gradually added, and the mixture was stirred at the same temperature for 10 minutes.
This was obtained by sterilizing at 2 ° C for 2 seconds, passing through a homogenizer, and cooling to 15 ° C. If the average particle size of the oil droplets exceeds 3 μm, the oil droplets are not passed through a homogenizer after the sterilization treatment.

[0018]

[Table 3]

The gloss, the hardness of the coating and the overall evaluation in Table 3 were evaluated according to the following criteria. * 1: Gloss state: ・ ・ ・ ... Especially good gloss and very good gloss uniformity.・ ・ ・: Good gloss and excellent uniformity of gloss. Δ: gloss is good, but uneven. ×: The gloss is not good, but uniform. XX: Poor gloss and unevenness. Was evaluated.

* 2: The hardness of the coating was measured by a rheometer (using a 3 mm diameter adapter) under the conditions of a load of 500 g and a compression speed of 20 mm / min. Are shown as the average of the measured values. The average of the maximum loads was evaluated according to the following criteria. ◎ ・ ・ ・ ・ ・ ・ The average value of the maximum load is 40.0-44.9g ○ ・ ・ ・ ・ The average value of the maximum load is 45.0-49.9g △ ・ ・ ・ ・ The average value of the maximum load is 50.0 to 54.9 g × ··· Average value of maximum load is 55.0 g or more

* 3: The overall evaluation was as follows: ・ ・ ・: The glossy evaluation was ○ or more, and the hardness of the coating was △ or more. ×: The evaluation of the gloss state was △ or less and / or the evaluation of the hardness of the coating was ×.

[0022]

As described above, according to the polishing agent of the present invention, a uniform and excellent luster can be stably imparted to the surface of the baked food, and a hard coating of the polishing agent may be formed. Therefore, it has effects such as obtaining a baked food excellent in gloss and texture.

Claims (3)

[Claims] 1. An isolated soybean protein, a liquid fat or oil and water are contained at a ratio of 2 to 12% by weight of a separated soybean protein, 15 to 30% by weight of a liquid fat or oil, and 83 to 58% by weight of water, and emulsified in O / W type. A glazing agent for baked foods, characterized in that it has been made. 2. The polishing agent for a baked food according to claim 1, wherein the isolated soybean protein is an enzymatically degradable protein. 3. The glazing agent for baked foods according to claim 1, wherein the average particle size of the emulsified and dispersed liquid oil is 0.5 to 3 μm.