JPS6030636A - Powdery coating agent and production thereof - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a powder coating agent suitable for producing baked confectionery such as pies.

As we all know, pie is a baked confectionery made by sandwiching butter or margarine between flour-based dough and folding it over and over to form a multi-layered pie, or because the dough is not sweet, it is sprinkled with sugar and baked, or made with jam. It is often made into a product by sandwiching sweeteners such as. There are also baked confectioneries in which the top of a pie or cake is decorated with sliced nuts such as almonds or hazelnuts bound with sugar. That is, when sliced nuts are sprinkled on top of the dough, sugar is sprinkled on top, and then water is sprayed with a sprayer and baked, the sugar melts due to the heat and the nuts are bound to the surface of the dough, creating a baked confectionery. This results in a product with an improved surface gloss and a more attractive appearance. Conventionally, powdered sugar has been used exclusively as the so-called coating sugar that is sprinkled on such baked confectioneries.

However, since powdered sugar has fine particles, it tends to form small lumps during storage, which is complicated by the fact that it must be sieved to remove the small lumps each time it is used. Also, if powdered sugar is used, the sugar may absorb moisture and become sticky while the baked goods are being stored.

As a result of intensive research into a coating agent to replace the powdered sugar mentioned above, the present inventors found that it has superior wicking resistance I compared to the powdered sugar that has been used conventionally, is smooth and easy to work with, and therefore There is no need to pass through a sieve, there is no need to spray moisture with a sprayer, etc. Furthermore, baked confectionery products have excellent absorption resistance during storage even after use, so they are not sticky, glossy, and sliced nuts. The present invention has been completed by successfully developing an extremely high quality coating agent with excellent binding properties. That is, the present invention is a powder coating agent containing oil, fat, saccharide, and emulsifier as essential components, which has an excellent effect on moisture absorption resistance than conventional powdered sugar by containing oil, fat, and emulsifier in addition to saccharide. It is estimated to be. According to the present invention, there are no particular restrictions on the type of oil or fat; for example, it is preferably a highly stable oil or fat with AOM stability of 100 hours or more in terms of hardened vegetable oil with a low melting point. It is appropriate that such oils and fats are contained in an amount of about 10 to 20% based on the entire coating agent; if it is less than the lower limit, the moisture absorption resistance will be poor, and if it exceeds the lower limit, it will tend to become more sticky, which is not preferable. . However, if the oil has a high melting point, it will not be sticky, but it will make the waxing worse during the day, so it is better to avoid using it. On the other hand, the main sugar is sucrose, but it is preferable that powdered candy, glucose, and fructose are also included in order to adjust the degree of sweetness. Cornstarch may be included as a moisture absorption inhibitor, but is not an essential component in the present invention. These sugars are 79-8% of the total coating agent.
From the point of view of sweetness, it is particularly preferable that the amount of saccharide is 10 to 20 times 1 group, 5 to 15% of sugar, 2 to 8% of fructose, and the remainder is sucrose. Moreover, when cornstarch is included, it may be about 0.5 to 2% in sugars. As the emulsifier, lecithin and sucrose fatty acid ester are suitable, and glycerin fatty acid ester may also be contained therein. These emulsifiers are effective if they are contained in an amount of about 0.2 to IX in the entire coating agent, and if they are less than the lower limit, they tend to separate into oils and fats, which is not preferable.
On the other hand, if it exceeds the upper limit, the flavor will be adversely affected.

The powder coating agent in the present invention can be manufactured by the following method.

That is, after dissolving about 1/3 to 1/2 of a predetermined amount of sucrose and powdered candy in a small amount of water, add saccharide fatty acid ester, if necessary, glycerin fatty acid ester, and boil it by heating to about 115 to 120°C. After that, oil and fat in which lecithin has been dissolved in advance is added to the mixture, and the mixture is further heated to about 155 to 160°C, boiled down, and then cooled and solidified. Next, the remaining sucrose, glucose, and fructose, and if necessary, cornstarch are added, and the mixture is pulverized using a mixer or the like until it becomes a fine powder, and then sieved as appropriate to obtain a smooth powder coating with uniform particle size. In the present invention, fragrances and flavoring agents may be added as appropriate. In contrast to the above, a desirable product cannot be obtained by heating and mixing the Ura sashimi and sugars at the same time. For example, if 20% oil and fat and 80% saccharide are stirred while being heated over low heat, the surface of the saccharide will be coated with the fat and oil, making it sticky, which is not preferable.

In addition, after dissolving the entire amount of sugar in a small amount of water, adding oil to which lecithin has been added in advance, boiling it down to about 140°C, cooling it and solidifying it, and pulverizing it with a mixer, it is not suitable because the color will be intense and darken. be.

In addition, as mentioned above, in the method of the present invention, 1 of the total sucrose used in advance is
/3 to 1/2 amount of powdered candy is boiled together with oil and fat in the presence of an emulsifier to about 155 to 160°C, boiled down, cooled and solidified, and the remaining sucrose and glucose are added to this. The desired product can be obtained by adding fructose, etc. and pulverizing with a mixer, etc., or the boiling temperature after adding oil or fat is 140°C, which is lower than 155-160°C.
If it is, it will give a slightly damp feeling, and on the other hand, if the temperature is raised to 170°C, oil separation will tend to occur, which is not suitable.

Examples of the present invention are illustrated below, but the spirit of the present invention is not limited to the following examples.

Example 1 After dissolving 40 parts of sucrose (by weight, the same applies hereinafter) and 27 parts of powdered candy in an appropriate amount of water, sucrose fatty acid ester (HLB) was added to the solution.
5) and stearic acid monoglyceride were added, and the mixture was heated to 115 to 120° C. and boiled while stirring. To this was added 33 parts of soft palm hardened oil (IV 57.1, melting point 30.5°C) in which 0.5 part of lecithin had been dissolved in advance, and the mixture was further heated to 155 to 160°C, boiled down, and then cooled and solidified. 45 parts of the solidified material thus obtained, 43 parts of sugar beet flour, 8 parts of glucose, and 4 parts of fructose were put into a mixer, pulverized and stirred, and then mixed in a cylinder to obtain a powder product (coating agent).

The proportions of each component were as follows.

Oil 14.7X (weight emulsifier 0.5%) The powder coating thus obtained was smooth and much easier to handle than powdered sugar.

Furthermore, sliced almonds were sprinkled on top of the folded X6 dough prepared using a conventional method, and the result was that the dough was post-baked on top. It was done.

Applicant: Fuji Oil Co., Ltd. Agent: Patent Attorney Kiyoshi Kadowaki

Claims (5)

[Claims] (1) Powder coating agent containing oil, fat, sugar, and emulsifier as essential ingredients. (2) The powder coating agent according to claim 1, wherein the saccharide is sucrose, powdered candy, glucose, and fructose, and further contains cornstarch if necessary. (3) The powder coating agent according to claim 1 or 2, wherein the emulsifier is lecithin and sucrose fatty acid ester, and optionally glycerin fatty acid ester. (4) The proportion of each component is 10 to 20% fats and oils (based on weight, the same applies below), 79 to 89X sugars, and 0.2 to 1% emulsifier.
The powder coating agent according to claim 1. (5) Dissolve sucrose and powdered candy in a small amount of water, heat to boil, and then, after emulsification, add sucrose, glucose, fructose, and cornstarch if necessary, and grind to remove coarse particles. A method for producing a powder coating agent characterized by removing it with a sieve.