JPS6135826B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a food coating composition, a method for producing the same, and a method for keeping food fresh using the composition. As the current eating habits indicate, the consumption of fresh foods such as eggs, vegetables, fruits, fish, and meat is increasing year by year, and at the same time, the places where these fresh foods are produced and consumed are becoming increasingly distant. The current situation is that it takes a long time for such foods to reach the hands of consumers. On the other hand, the quality of the above-mentioned fresh foods deteriorates over time due to water content loss, deterioration, etc., and the rate of deterioration accelerates, especially in summer, and there is a strong demand for technology to maintain freshness for a long period of time. ing. However, conventionally, the main method for preserving the freshness of the above foods is to store them at cold temperatures, but this cold storage requires extensive equipment and energy, and in addition, there is a decrease in water content in the foods and an accompanying weight loss. is unavoidable. Furthermore, in order to maintain the freshness of eggs, a method of sealing the pores of eggshells using liquid paraffin or the like has been known. This method aims to maintain the freshness of the egg by forming an oil film on the surface of the eggshell to prevent carbon dioxide gas in the egg white and moisture in the egg yolk from escaping outside the eggshell. Unless the eggshell is coated with oil, the desired effect cannot be expected; therefore, the oil becomes sticky on the surface of the eggshell, resulting in staining and making it difficult to handle the treated egg. More importantly, the oil itself used for the coating not only deteriorates and becomes rancid in a relatively short period of time, but also has the disadvantage of penetrating into the egg from the surface of the eggshell over time and obstructing the egg's respiratory function. In some cases, the quality of the eggs may be drastically reduced, making it impractical. Furthermore, in recent years, as an improvement method for the above-mentioned eggshell pore sealing method, Japanese Patent Application Laid-open Nos. 49-110861 and 53-9354 have been published.
In 1999, a method was proposed for coating the outer shell of an egg with a coating material containing pullulan or its derivatives as a main component.
However, the above-mentioned pullulan used in this method is a viscous substance originating from a special microorganism and is not easy to obtain and is expensive, and the coating using this has the disadvantage that it is easy to peel off. Furthermore, in recent years, emulsions and suspensions in which fats and oils are dispersed in an aqueous solution of polysaccharides, proteins, and water-soluble polymers selected from sodium alginate in an amount of 0.02 to 0.3 times the weight of fats and oils have been dissolved in water together with dispersants. A method has been proposed for maintaining the freshness of agricultural products by coating the surface of the agricultural products and forming a film having fine continuous pores that can suppress and control the respiration of the agricultural products (Japanese Patent Publication No. 7862/1986). The above method requires generating fine continuous voids in the formed film by utilizing shrinkage due to volume reduction of the water-soluble polymer solution used as a film forming agent during drying of the emulsion or suspension. It is necessary to use a substance that has a large volume reduction as the polymer, and to use an extremely large amount of oil and fat relative to the substance. However, emulsions and suspensions obtained by blending small amounts of the above-mentioned substances with large volume reductions are themselves quite unstable and difficult to store for long periods of time. As a result, a partial oil layer is formed due to layer inversion and collapse of oil particles, and not only does such a liquid no longer have the desired excellent freshness-preserving effect, but when it is applied to the surface of an eggshell, for example, it becomes dry. The oil penetrates into the eggshell through the voids or cracks formed in the film, resulting in a serious problem of degrading the quality of the egg. In view of the above-mentioned current situation, the present inventors have conducted various studies on methods for maintaining the freshness of foods, for which an advantageous method has not yet been developed, although this is desired in the industry. As a result, if a starch hydrolyzate with a DE (glucose equivalent) of 25 or less, sodium caseinate, or a composition containing this together with a natural thickening agent, an emulsifier, and an oil or fat is used, one of the constituent components of the composition is a DE of 25 or less. The starch hydrolyzate has the emulsion stabilizing effect of the above composition, and when the emulsion is applied to the food surface and dried, it has good adhesion to the food surface and shows almost no volume reduction. crack,
It has the ability to form a film that is free from cracks, has low gas permeability, and is suitable for preserving food freshness.
Furthermore, it imparts appropriate water retention and flexibility to the formed film (acts as a softening agent for the sodium caseinate used together with it and the natural thickening ingredient). The oil and fat that mainly contributes to preventing the release of oil and fat is well contained in the coating, completely preventing the components from seeping out from the coating, resulting in stickiness and gloss, and deteriorating the quality of the food due to penetration and diffusion into the interior of the food. It has been found that it exerts a preventive effect. Therefore, it has been recognized that the use of the above composition can provide an extremely effective method for preserving the freshness of foods. The present invention was completed based on this new knowledge. The food coating composition of the present invention is in the form of an emulsion or a powder, and the emulsion is stable for a long period of time, can be easily applied to the food surface, has excellent coating properties on the surface, and can be simply air-dried. A dry film can be formed that is extremely effective in preserving the freshness of foods. Furthermore, the food coating composition of the present invention, which is in powder form, has excellent powder flowability, is easy to transport and handle, does not change in quality even during long-term storage, and is water-resistant when necessary. A stable emulsion can be easily obtained by simply dispersing the emulsion into a liquid, and the emulsion has excellent film-forming ability and food freshness-keeping ability, etc., just like the above-mentioned emulsion. The composition of the present invention is basically applied to the food surface in the form of the emulsion, and the freshness retention of the dry film formed on the food surface by the application is as follows: This is evidenced by the prevention of dissipation of carbon dioxide gas inside the egg, the resulting increase in pH, the prevention of thick egg white from becoming watery, the prevention of increase in air chambers, the prevention of decrease in specific gravity, the prevention of decrease in egg yolk moisture, etc. Furthermore, when the composition of the present invention is used to maintain the freshness of eggs,
The coating formed on the eggshell surface has the advantage of strengthening the fragile eggshell and significantly reducing the damage rate to the eggshell during transportation and handling. There is no risk of this occurring, especially when the composition of the present invention is deposited on the eggshell in an amount of about 0.05% by weight based on the weight of the egg, forming an extremely thin film with a thickness of about 0.01 mm. Therefore, even with the formation of the film, there is no risk of gloss or luster occurring on the eggshell surface. Furthermore, even when the composition of the present invention is applied to the food surface in the form of an emulsion, there is no risk of it penetrating or diffusing into the food, which is completely different from known liquid paraffin, and of course, after the film has dried. There is no penetration or diffusion mentioned above. This is clear from the results shown in the food penetration test described below. As mentioned above, the composition of the present invention is extremely effective in maintaining the freshness of foods, which is desired in this industry. The starch hydrolyzate with a DE of 25 or less used in the present invention can be prepared by adding various starches to an acid or
It can be easily obtained by hydrolysis using enzymes or both. Examples of the starch used as a raw material include sweet potato, potato, corn, waxy corn, cabbage mackerel, wheat, and rice, and examples of the acid and enzyme include hydrochloric acid, oxalic acid, etc., and α-amylase. A typical production method is, for example, by making a 20 to 40% suspension of raw starch, preferably 30 to 38%, adding an acid or enzyme to it, and heating it in a suitable device such as an autoclave or continuous hydrolysis device. A method of carrying out a hydrolysis reaction until a desired DE is obtained can be mentioned. In the present invention, in particular, the above-mentioned hydrolysis is first performed using an acid, the reaction is stopped once before the desired DE is reached, and the decomposed solution is PH-PHENed with a neutralizing agent such as calcium carbonate.
5 to 7, then add α-amylase to perform a hydrolysis reaction using enzymes, and temporarily stop this reaction by steaming under pressure to deactivate α-amylase and at the same time leave undecomposed or difficult to decompose substances. It is preferable to use a so-called two-stage liquefaction method in which starch is completely gelatinized and dispersed, and then α-amylase is newly added and hydrolyzed by enzymes. Regardless of which method is used, in the present invention it is necessary to set the DE to 25 or less, and it is usually preferable to set the DE to 3.5 to 18. The DE of the resulting hydrolyzate affects the viscosity, sweetness, etc. of the hydrolyzed product, and as the DE increases, the viscosity tends to decrease and the sweetness tends to increase. The hydrolyzate with a DE of 18 or less has no hygroscopicity and can be easily dried and powdered using a drum dryer. It has the characteristics of retaining. However, the powder can be obtained by, for example, using an aqueous solution of the hydrolyzate produced as described above.
It is produced by performing purification operations such as filtration, decolorization, and desalting according to conventional methods, preconcentrating if necessary, and then drying with a drum dryer. drum·
When drying with a dryer, the aqueous solution of starch hydrolyzate is usually preconcentrated so as to adjust the viscosity (at 30°C) to a range of 20 to 800 c.p, preferably 40 to 200 c.p. The loss rate can be minimized. For the above drying operation, both known single-type and double-type drum dryers can be used, but a double-type drum dryer is preferably used. The operating conditions are not particularly restricted as long as dry powder is obtained, and normal temperatures, pressures, and rotational speeds can be used, but the drum internal pressure is usually 3 to 6 kg/cm ² (140 to 170°C), and the drum rotational speed is 0.8 to 1.33 rpm. It is preferable that
Generally, the higher the steam temperature inside the drum, the more bulky powder suitable for the present invention can be obtained, but if it becomes too high, there is a risk that the powder will burn.
It is preferable to appropriately select the above drying conditions depending on the application. The dry powder of the starch hydrolyzate obtained in this way is usually adjusted to have a particle size of about 20 to 60 mesh using a sieve or the like, and is advantageously used in the present invention. Bulk density 0.05~
It is bulky (0.17g/cc). In the present invention, as the natural thickening agent, emulsifier, and fat and oil that are used in combination with sodium caseinate as necessary, various types of substances that are generally acceptable as food additives can be preferably used. Representative examples are as follows. Natural thickeners: gum arabic, gum tragacanth, locust bean gum, guar gum, tamarind seeds, carrageenan, xanthan gum, pectin, etc. Among these, guar gum and xanthan gum are particularly preferred. Emulsifiers: sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sodium chondroitin sulfate, soybean lecithin, etc. Particularly suitable are sucrose fatty acid ester and soybean lecithin. Fats and oils: soybean oil, peanut oil, cottonseed oil, corn oil, sesame oil, rapeseed oil, coconut oil, palm oil, castor oil,
Animal and vegetable oils such as beef tallow, lard, fish oil, and whale oil, and processed oils of the above animal and vegetable oils such as natural butter, hydrogenated oil, margarine, seasoning oil, liver oil, fragrance essential oils, spice oil, and edible salad oil. Among these, coconut oil and hydrogenated coconut oil are preferred. The blending ratio of each of the above components in the composition of the present invention is usually preferably 25 to 100 parts by weight of sodium caseinate or a natural thickening agent and The amount of fat and oil is preferably 100 to 150 parts by weight, and the amount of emulsifier is 1 to 5% by weight based on the fat and oil.
This makes it possible to obtain a composition that exhibits the desired effects of the present invention. In addition, the natural thickening agent used in combination with caseinate sodium as necessary in the above can be advantageously used in a range of up to about 5 parts by weight based on 100 parts by weight of the total composition, and can be used to thicken the emulsion of the composition and stabilize the emulsion. Helps improve sex. A particularly preferred composition of the present invention includes 100 parts by weight of starch hydrolyzate and 50 parts by weight of sodium caseinate.
~85 parts by weight, 1 to 15 parts by weight of natural glue, and 100 parts by weight of oil and fat
It consists of ~150 parts by weight and 1 to 5% by weight of an emulsifier based on the above fats and oils. The composition of the present invention in the form of an emulsion is, for example, an aqueous solution containing a starch hydrolyzate and sodium caseinate (or this and a natural thickening agent), preferably a starch hydrolyzate produced by the above-mentioned starch hydrolysis. It is easily prepared by mixing and emulsifying an aqueous solution prepared by adding and dissolving sodium caseinate, etc. in the presence of an emulsifier in accordance with a conventional method using, for example, a homogenizer. There is no particular limit to the concentration of the emulsion, but considering the ease of operation when applying it to the food surface, it is approximately 5% or more.
A concentration of about 40% is preferred. In addition, the composition of the present invention having a powder form can be prepared by, for example, first absorbing and retaining an emulsifier and an oil or fat into a starch hydrolyzate powder (powdered base material), and then combining this with sodium caseinate (or the sodium caseinate with a natural thickening agent). It is prepared by mixing. The above-mentioned absorption and retention of oils and fats etc. into the powdered base material can be achieved by simply mixing the two, and the operation is extremely easy. If the oil or fat is in a semi-solid state, this mixing can be carried out by heating and melting it in advance and then adding the powdered base. As the mixer, any fixed container type mixer such as a screw type mixer, ribbon type mixer, rotating disk type mixer can be used in addition to a rotary container type mixer. A powdered composition can be obtained. The powdered composition of the present invention thus obtained is
It has excellent powder fluidity and high oil content, and can be easily made into an emulsion with excellent stability simply by mixing and emulsifying with water. This mixed emulsification can also be easily carried out using an emulsifying machine such as a homogenizer according to the conventional method as described above. Preferably, water is added to the powdered composition to give a desired concentration (preferably 5 to 40%), and the composition is dissolved by heating and then emulsified. The emulsion thus obtained usually has a concentration of 5 to 40%, preferably 10 to 20%, is extremely stable over a long period of time, and has the property of forming a dry film with good adhesion to food surfaces. , the coating exhibits an outstanding effect on preserving the freshness of foods. When applying the above-mentioned emulsion to food, for example, the liquid may be brushed or sprayed onto the food, or the food may be immersed in the liquid and then taken out, and then air-dried (air-dried) or slightly heated (usually (below 40℃) and dry. There is no particular limit to the amount of coating, but it may be 0.05 to 0.6% by weight based on the weight of the food, and depending on this amount, a dry film of about 0.01 to 0.05 mm is usually formed on the food surface, which is excellent. Demonstrates the effect of preserving food freshness. The method of the present invention can be advantageously applied to various fresh foods such as eggs, vegetables, fruits, fish, and meat. In order to explain the present invention in more detail, reference examples and examples of the present invention, which are production examples of powdered base materials, will be given below. Reference example 1 Commercially available corn starch is suspended in water to obtain Baume degree.
18 and add calcium carbonate to it to adjust the pH.
5.8, and then added 0.1% of "Klystase KD" (α-amylase manufactured by Daiwa Kasei Co., Ltd.), and the resulting mixture was poured into an Onrator (continuous starch liquefaction equipment manufactured by Sakura Seisakusho Co., Ltd.) with a content of 10. Inject at a rate of 5 minutes. The effluent from the onrator is 85~
Hydrolyze by incubating for 3 minutes in a constant temperature bath at 86℃. Next, 0.1N hydrochloric acid was added dropwise to inactivate the enzyme, and the resulting liquid was neutralized with calcium carbonate. The resulting liquid was transferred to an autoclave, steamed under pressure at 140°C for 10 minutes, and then cooled to 86°C to give a concentration of 0.05 to 0.2% based on the liquid solid content. The above-mentioned "Klystase KD" is added to carry out the hydrolysis reaction again, and the reaction is stopped by pressure steaming. Add 0.5% of "Radiolite #800" (filtering agent manufactured by Showa Kagaku Co., Ltd.) per liquid-solid content to this liquid, and after suctioning at a liquid temperature of 70 to 80°C, desalinate the liquid and concentrate to DE15. .0,
Prepare a stock solution with a concentration of 40% and a viscosity of 20 cp. The stock solution thus obtained is dried using a drum dryer to obtain a powdered base. The powder fluidity of the obtained base was calculated using an angle of repose measuring instrument (three-wheel cylinder rotation method) manufactured by Tsutsui Rikagaku Kikai Co., Ltd. according to the following formula.The angle of repose (θ) was approximately 45.
The fluidity was approximately 100%. Fluidity (%) = 100 x cotθ This fluidity is approximately the fluidity of commercially available granulated sugar.
This is an extremely excellent product that is almost equivalent to 110% (angle of repose 42°). The drum dryer used above and its continuous rotation conditions are as follows. Γ Model Double drum dryer Diameter 1.20m Circular surface area 3.77m ² sides Length 2.20m Drum surface area 8.3m ² Γ Operating conditions Rotation speed 1.33rpm Steam temperature 158℃ Internal pressure 5.1Kg/cm ^2Surface temperature 135℃ Reference example 2 Commercially available Tapioca starch was suspended in water to make a milky lotion with a Baume degree of 15, 0.3% oxalic acid was added to this, and the mixture was press-injected into the same onrator as in Reference Example 1 at a rate of 1 per minute at a pressure of 1.5 Kl/cm ² (temperature Heat with steam at 127℃). Neutralize the effluent from the outlet with calcium chloride, cool it to 85℃, and add 0.2% Clistase KD.
was added and maintained at a liquid temperature of 82°C for 60 minutes to perform hydrolysis, purified and concentrated in the same manner as in Reference Example 1, and dried in the same drum dryer under the same conditions.
A powdered base with a DE of 16.2 and a flowability of almost 100% is obtained. The stock solution had a concentration of 55% and a viscosity of 58 cp. Reference example 3 Commercially available sweet potato starch was suspended in water and the Baume degree was 15.
Add 0.3% oxalic acid to this emulsion, press the mixture into an onlator in the same manner as in Reference Example 2, transfer the effluent to an autoclave, heat it at a vapor pressure of 1.6 Kg/cm ² for 20 minutes, take it out, and neutralize it with calcium carbonate. After that, purification, concentration, and drying using a drum dryer were carried out in the same manner as in Reference Example 2, and the DE12.7 and fluidity were approximately
Obtain 100% powdered base. The stock solution had a concentration of 45% and a viscosity of 261 cp. Example 1 Sucrose fatty acid ester (manufactured by Ryoto Co., Ltd., “S-
1170'') and lecithin, as well as hydrogenated coconut oil as an oil and fat, are gradually added in a predetermined amount and stirred gently, and then sodium caseinate or a predetermined amount of a natural thickening agent (xanthan gum, manufactured by Dainippon Pharmaceutical Co., Ltd.) is mixed uniformly. Then, pass through a 10-mesh sieve to obtain composition samples Nos. 1 to 10 of the present invention in powder form. Each sample obtained had an angle of repose of approximately 48° and powder fluidity of approximately 90%.
It was hot. Each sample thus obtained was diluted to each concentration (5 to 30%).
Add water and heat to dissolve at 75°C, then emulsify at 13,000 rpm for 5 minutes using Nippon Seiki Co., Ltd.'s "Universal Homogenizer" to obtain an emulsion for each sample. The results of examining the composition, concentration, and viscosity of each emulsion as well as emulsification and stability are shown in Table 1 below according to the following evaluation. <Evaluation of emulsification/stability> ◎...Good 〇...Slightly good △...Possible ×...Possible

[Table] <Food freshness retention test> Perform the following test on the above samples No. 2, 5, and 7. That is, 20 chicken eggs for each sample emulsion were washed 5 hours after laying, drained, and air-dried, and their weights at 20° C. and 60% relative humidity were measured in advance. Next, each of the above eggs was mixed with each sample emulsion (30
℃) for 30 seconds, then pulled out and dried at room temperature.
After measuring the weight, store it in a constant temperature room at 20℃ and 60% relative humidity. On the other hand, a control group was set up, and five eggs were taken from each group every day, and the weight loss rate and how unit and pH of the eggs were measured from the eggs that were broken on a flat plate. The results are shown in Table 2 below as an average value for 5 eggs. The Haugh unit is a standard for evaluating egg freshness calculated from the height of the thick albumen and the weight of the egg using the following formula, and was proposed by Haugh. How unit (HU) = 100log (H-1.7W ^{0.37 +}
7.6) H: Height of egg white W: Weight of egg

[Table] According to the above Table 2, according to the use of the composition of the present invention,
It is clear that it is possible to prevent a significant decrease in how unit, PH increase, and decrease in egg weight, and that freshness and shelf life can be maintained for a long period of time, which is 2 to 4 times longer than when no treatment is used. Furthermore, the surface of the eggshell treated with the composition of the present invention did not exhibit any shine or stickiness, and the commercial value of the egg was not reduced at all in terms of appearance. The samples were then stored in a constant temperature room at 30°C and 40% relative humidity, and the same tests were repeated, yielding the results shown in Table 3 below.

[Table] It is clear from the above table that when treated with the composition of the present invention, remarkable freshness can be maintained, and quality can be maintained 20 days after treatment, equivalent to or even better than that of 5 days without treatment. This effect is remarkable in samples No. 5 and 7. <Strength increase test> Chicken eggs about 10 hours after laying are sent to each sample emulsion.
Prepare 50 pieces at a time, wash them with warm water at 35℃, air dry them, then immerse them in each sample emulsion (35℃) for 30 seconds, take them out, air dry them, and leave them in a constant temperature room at 20℃ and 60% relative humidity overnight. do. An untreated control group is established, and the strength of each eggshell is measured using an eggshell strength meter. The results are shown in Table 4 below as an average value for 50 eggs.

[Table] The numbers in parentheses for eggshell strength in the table indicate the degree of reinforcement when the strength of untreated eggs is taken as 100. From the above table, it is clear that treatment with the composition of the present invention can increase the strength by approximately 20% compared to no treatment. <Penetration test into the inside of food> Sample No. 5 above (however, the oil and fat were dyed by adding and dissolving 0.075% of the oil-soluble pigment Sudan in advance), and for comparison, 0.075% of the oil-soluble pigment Sudan was used as well as above.
The following tests are carried out on each of liquid paraffin and coconut oil dyed with 10% and emulsions prepared according to the following method (comparative samples No. a and b). Preparation of Comparative Sample a The powdered base material obtained in Reference Example 3 (same as Sample No. 5 except that the starch hydrolyzate was not used) was prepared by adding and dissolving 0.075% of Sudan in advance. The dyed product was used.The resulting emulsion had a concentration of 10
%, and the emulsion stability was good with a viscosity of 460 c.ps at 30°C. Preparation of comparative sample b Coconut oil (dyed with 0.075% Sudan) 20 parts Sodium caseinate 4 Sucrose fatty acid ester ("S-1170") 3 Water 200 parts Dissolve the sucrose fatty acid ester in water to have the above composition, and heat to 60°C. Sodium caseinate was dissolved while heating, and while stirring with a homogenizer at 6000 rpm, Sudan dyed coconut oil heated to the same temperature was added and emulsified. Viscosity of the obtained emulsion (30℃)
was 5c.ps. The test was conducted by soaking 5 chicken eggs (5 hours after laying) into each of the above emulsion samples or oils for 10 seconds, drying them at room temperature for 1 day, breaking the eggs, and examining the coloring caused by the penetration of oils and fats into the eggshells. Visually observe the degree of The results were evaluated according to the following criteria and are shown in Table 5. −……Not penetrated (no coloration observed) ＋………Slightly penetrated (slightly spotty coloration observed on the inner surface of the eggshell ++……Penetrated (partially light coloring observed on the inner surface of the eggshell) ) +++... Severe penetration (coloration is observed on the entire inner surface of the eggshell)

[Table] As is clear from the above table, the food coating composition emulsion using the starch hydrolyzate of the present invention has no fear of permeation and diffusion into the eggshell interior, whereas the sample lacking the starch hydrolyzate mentioned above The above-mentioned osmotic diffusion is observed in the emulsion (comparison a), the emulsion proposed in Japanese Patent Publication No. 7862/1983 (comparison b), and oil alone, which indicates that it has a serious adverse effect on the quality of food. Example 2 20 parts of the powdered base obtained in Reference Example 2 above (parts by weight,
0.9 parts of sucrose fatty acid ester (S-1170 manufactured by Ryoto Co., Ltd.) and 0.5 parts of lecithin as emulsifiers, and 30 parts of hydrogenated coconut oil as fats and oils were gradually added dropwise to the solution (the same applies hereinafter), and after stirring gently, sodium caseinate was added. 20 parts and 1.5 parts of a natural thickener (xanthan gum, manufactured by Dainippon Pharmaceutical Co., Ltd.) were uniformly mixed and passed through a 10-mesh sieve to obtain composition sample No. 11 of the composition of the present invention in powder form.
get. The obtained sample had an angle of repose of approximately 48° and powder fluidity of approximately 90%. Water was added to the sample thus obtained to give a concentration of 10%, and the solution was heated to 75°C. Emulsification was performed at 13,000 rpm for 5 minutes using a Nippon Seiki Co., Ltd. Universal Homogenizer to determine the viscosity. (30
°C) Obtain an emulsion of 225 cps. The emulsion stability of the obtained emulsion was extremely excellent. In addition, the obtained emulsion was subjected to a food freshness retention test, a strength increase test, and a penetration test into the inside of the food, respectively. Sample No. 5 prepared in Example 1
Almost the same results were obtained when using .

Claims (1)

[Scope of Claims] 1. A food coating composition comprising a starch hydrolyzate having a DE of 25 or less, sodium caseinate, or a natural thickening agent, an emulsifier, and an oil or fat. 2. The composition according to claim 1, wherein the starch hydrolyzate is obtained by drying and powdering an aqueous starch hydrolyzate solution having a DE of 18 or less using a drum dryer, and is in a powder form. 3 Natural thickeners include gum arabic, gum tragacanth,
The composition according to claim 1 or 2, which is at least one selected from locust bean gum, guar gum, tamarind seed, carrageenan, xanthan gum, and pectin. 4. The composition according to claim 1 or 2, wherein the emulsifier is at least one selected from sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sodium chondroitin sulfate, and soybean lecithin. . 5. Claim 1, wherein the fat or oil is at least one selected from animal and vegetable oils and hydrogenated products thereof.
The composition according to item 1 or 2. 6 Add 25 to 25 parts of sodium caseinate or a natural thickening agent to 100 parts by weight of starch hydrolyzate with DE25 or less.
Contains 100 parts by weight and 100 to 150 parts by weight of oil and fat,
The composition according to claim 1 or 2, which contains an emulsifier in an amount of 1 to 5% by weight based on the fat or oil. 7. A method for producing a food coating composition, which comprises mixing and emulsifying an oil or fat in an aqueous solution containing a starch hydrolyzate having a DE of 25 or less and sodium caseinate, or a natural thickener in the presence of an emulsifier. 8 Dry powder of starch hydrolyzate aqueous solution with DE18 or less using a drum dryer is used as a powder base, and oil and fat containing an emulsifier are mixed with this to absorb and retain it, and then sodium caseinate or this is mixed with a natural thickening agent. A method for producing a food coating composition having a powder form, characterized in that: 9. A food surface is coated with an emulsion of a starch hydrolyzate aqueous solution of DE25 or less, sodium caseinate, or a food coating composition containing this, a natural thickening agent, an emulsifier, and an oil or fat, and a dry coating of the above composition is applied to the surface. A method for preserving the freshness of food, characterized by forming the food. 10. The method according to claim 9, wherein the emulsion is obtained by mixing and emulsifying a powdered food coating composition with water. 11. The method according to claim 9, wherein the food is eggs.