WO2018181692A1 - Glaze having good flavor expression, and oil and fat composition for glaze - Google Patents
Glaze having good flavor expression, and oil and fat composition for glaze Download PDFInfo
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- WO2018181692A1 WO2018181692A1 PCT/JP2018/013190 JP2018013190W WO2018181692A1 WO 2018181692 A1 WO2018181692 A1 WO 2018181692A1 JP 2018013190 W JP2018013190 W JP 2018013190W WO 2018181692 A1 WO2018181692 A1 WO 2018181692A1
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- glaze
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
Definitions
- the present invention relates to a glaze having a natural sweetness with a good expression of an instant flavor when put in the mouth and a combination of the glaze and a confectionery bread material.
- Confectionery bakery products are coated with a topping material or the like in order to increase the added value of flavor, texture and appearance.
- a topping material or the like for example, oily glazes and fondants that give a texture such as “shari-shari” by using coarse-grained saccharides to give an easy-to-understand value such as texture are used.
- oily glaze hereinafter simply referred to as “glaze” is highly preferred by consumers.
- the oil phase is a continuous phase. Although this contributes to the suppression of changes in texture due to moisture transfer and the like, there is a problem that the flavor expression is slow due to a strong oily taste and a slow melting speed of fats and oils.
- Patent Document 1 contains 30% by weight or more of particles having a solid content other than fats and oils of 30 ⁇ m or less, and 10% by weight or more of particles having a particle size of 90 ⁇ m or more.
- an overcoating material for confectionery bakery (glaze as referred to in the present invention) is produced which has an excellent presence after the overcoating and has a presence that the overcoating agent cannot be seen through.
- the present invention relates to a combination food combining a glaze and a confectionery bakery material, which has good flavor expression at the moment of putting in the mouth, has a natural sweetness with little oiliness, and the glaze and confectionery
- the object is to provide a combination food combining bread ingredients.
- the present inventor further examined. As a result, by adding an oil composition in which an aqueous phase containing saccharides is dispersed in an oil and fat, it has been found that it not only reduces oiliness, but also has a fondant-like flavor and a natural sweetness. Completed the invention.
- the present invention provides (1) a glaze-added oil composition characterized by satisfying the following conditions (a) to (b): (a) 18 to 75% by weight of saccharide (B) the water content in the aqueous phase contained in the oil composition for glaze addition is 1 to 30% by weight with respect to the oil composition for glaze addition, 2) is the oil composition for glaze addition according to (1), wherein the saccharide contained is at least one selected from sugar alcohol, dextrin, sucrose, and glucose, and (3) (1) The fat or oil composition for glaze addition according to (1) or (2), wherein the lipophilic emulsifier having an HLB value of 7 or less is contained in an amount of 50 to 200% by weight based on the amount of water in the aqueous phase.
- a method for producing an oil composition for glaze addition wherein the water phase is dispersed in an oil phase so that the water content is 1 to 30% by weight.
- an oil composition for glazes characterized by containing 0.1 to 30% by weight of saccharides by blending the oil composition for glaze addition according to any one of (1) to oils, 6) is a glaze characterized in that it contains 0.1 to 30% by weight of water by adding the oil composition for glaze addition according to any one of (1) to (3) to the oil or fat.
- (7) is a glaze characterized by blending 16 to 75% by weight of the oil composition for glaze addition according to any one of (1) to (4), 8)
- As the oil for glazes according to (5) to (6) A glaze, characterized by formulating the composition, (9) as is a combination food characterized by (7) to (8) glaze that confectionery bread materials and Kumiawaru according.
- a grease composition for glaze addition characterized by satisfying the following conditions (a) to (b): (A) containing an aqueous phase containing 18-75% by weight sugars; (B) The water content in the aqueous phase contained in the oil composition for glaze addition is 1 to 30% by weight with respect to the oil composition for glaze addition, (12) The oil-and-fat composition for glaze addition according to (11), wherein the saccharide to be contained is at least one selected from sugar alcohol, dextrin, sucrose, and glucose, (13) The oil / fat composition for glaze addition according to (11), comprising a lipophilic emulsifier having an HLB value of 7 or less, based on the amount of water in the aqueous phase, (14) The oil-and-fat composition for glaze addition according to (12), comprising a lipophilic emulsifier having an HLB value of 7 or less, based on the amount of water in the aqueous phase, (15) A method for producing an oil composition for glaze addition, wherein the
- the flavor is instantly expressed in the mouth and a natural sweetness with less oiliness can be felt.
- the glaze as used in the present invention is composed of fats and oils, sugars and other solids, and mainly fats and sugars can be used.
- solids other than fats and oils and sugars dairy products, cacao mass, cocoa powder, cheese powder, coffee powder, matcha tea, fruit juice powder and the like can be used, and the glaze flavor can be varied.
- addition amount of solids other than sugar 20 weight% or less is desirable with respect to the whole glaze.
- Glaze is not particularly limited in its use, but it is often used in combination with confectionery bread ingredients, and more preferably by combining coating, coating, and enrobing methods to cover confectionery bread ingredients thinly.
- Suitable for The confectionery bread material refers to confectionery and breads generally referred to, and is not particularly limited.
- the fats and oils used in the glaze as used in the present invention are, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm Vegetable oils such as oil, shea fat, monkey fat, cacao butter, palm oil, palm kernel oil, and animal oils such as milk fat, beef tallow, pork fat, fish oil, whale oil, and hardening, separation, transesterification, etc. of these fats Examples of processed oils and fats that have been subjected to.
- the melting point of these fats and oils (increased melting point: AOCS Cc-3-25) has an appropriate solidification rate and heat-resistant shape retention after overglazing appropriate to the distribution form of confectionery and breads overlaid with glaze. It may be appropriately selected so as to be given, but those having a temperature of about 10 to 45 ° C. can be used.
- the amount of fat in the glaze is desirably 25 to 75% by weight, more preferably 28 to 50% by weight.
- the amount of fats and oils in an oil-and-fat composition is included in this amount of fats and oils.
- sugar used in the glaze of the present invention examples include various monosaccharides including glucose, various disaccharides including sucrose, lactose and trehalose, oligosaccharides, dextrins and sugar alcohols.
- the amount of sugar is preferably 25 to 75% by weight, more preferably 35 to 75% by weight.
- the amount of sugar includes the amount of sugar in the oil / fat composition.
- the sugar used in the glaze preferably has a particle diameter of 50 ⁇ m or more and about 1 mm or less.
- the water content in the glaze of the present invention is preferably 5% by weight or less, more preferably 3% by weight or less.
- the viscosity is preferable, and a glaze that can be easily combined with other materials can be obtained. While it is desirable that the moisture contained in the glaze of the present invention is less as described above, it is contained in the oil composition for glaze addition described later, so that moisture from other raw materials is mixed (as an example, moisture absorption of the raw materials). Consider appropriately whether the water content as glaze is excessive.
- Other solids other than fat and sugar used in the glaze of the present invention include milk products such as whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, cacao mass, cocoa powder, adjusted cocoa powder, etc.
- milk products such as whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, cacao mass, cocoa powder, adjusted cocoa powder, etc.
- cacao, cheese powder, coffee powder, fruit juice powder, and the like are examples of the like.
- the glaze of this invention can contain various emulsifiers for viscosity adjustment and fat and oil crystallinity adjustment.
- the emulsifier include lecithin, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, and sorbitan fatty acid ester.
- auxiliary materials such as a taste material, an emulsifier, a fragrance
- the amount of the oil composition for glaze addition to the glaze is desirably 16 to 75% by weight, more preferably 25 to 60% by weight, most preferably 28 to 50% by weight based on the whole glaze. It is desirable to be.
- the addition method may be blended after the state of the oil composition for glazes once added to the oil or fat, or the oil composition for glaze addition may be blended as it is.
- the oil composition for glaze addition according to the present invention is obtained by dispersing an aqueous phase containing one or more saccharides in an oil phase so that the particle diameter is 5 ⁇ m or less. By adding it to the oil composition for glazes or the glaze itself, it adds a function to the glaze that has a natural sweetness with less oiliness and good flavor expression in the mouth where it is a problem. It is.
- saccharides used in oil composition for glaze addition Although it does not restrict
- saccharides used for the said glaze can be used.
- various disaccharides including sucrose, lactose and trehalose, various monosaccharides including glucose and fructose, dextrin and sugar alcohols are preferable, and among them, dextrin, sugar alcohols, sucrose and glucose are preferable. More preferred.
- These saccharides need to be dissolved in the aqueous phase.
- the water phase in the oil composition for glaze addition refers to water-soluble components such as sugars and moisture.
- the aqueous phase in the oil composition for glaze addition is desirably contained in an amount of 1 to 50% by weight. This amount is more desirably 3 to 50% by weight, and further desirably 5 to 50% by weight. By containing an appropriate amount of the aqueous phase, it is possible to obtain a product having good flavor expression and good fluidity in the final glaze.
- the saccharide in the aqueous phase in the oil composition for glaze addition needs to contain 18 to 75% by weight. This amount is more desirably 30 to 75% by weight, and further desirably 50 to 75% by weight. By containing an appropriate amount of saccharide, a glaze with good fluidity and good flavor expression can be obtained.
- the water content in the aqueous phase dispersed in the oil composition for glaze addition needs to be 18 to 75% by weight. This amount is more desirably 30 to 75% by weight, and further desirably 50 to 75% by weight. By setting the amount of water in the aqueous phase to an appropriate amount, it is possible to obtain a glaze with good flavor and good fluidity.
- the water content in the oil composition for glaze addition needs to be 1 to 30% by weight. This amount is more desirably 3 to 25% by weight, and further desirably 5 to 20% by weight.
- the oil composition for glaze addition contains an appropriate amount of moisture, it is possible to obtain a glaze with good flavor expression and good fluidity.
- the oil phase referred to in the present invention is used as a dispersion medium for dispersing the aqueous phase in the oil composition for glaze addition, and is not particularly limited with respect to the oil used.
- Oils and fats exemplified as being capable of being used can be used, and oils and fats that are liquid at room temperature are more preferable.
- a lipophilic emulsifier can be used as needed.
- the lipophilic emulsifier means an emulsifier having an HLB of 7 or less in the present invention.
- polyglycerin ester one or more selected from polyglycerin ester, sugar ester, sorbitan ester, monoglycerin fatty acid ester, and lecithin is desirable, more desirably polyglycerin ester, sugar ester, distilled monoglyceride, and lecithin, particularly polyglycerin ester.
- polyglycerin condensed ricinoleic acid ester is most preferable.
- Polyglycerin condensed ricinolate may be abbreviated as PGPR.
- the lipophilic emulsifier is preferably contained in an amount of 50 to 200% by weight, more preferably 60 to 150% by weight, based on the amount of water in the aqueous phase in the oil composition for glaze addition. By including an appropriate amount of the lipophilic emulsifier, an oil composition for glaze addition with good emulsification can be obtained.
- aqueous phase in oil composition for glaze addition it is desirable to disperse the aqueous phase in the oil phase so that the particle diameter is 5 ⁇ m or less.
- Various emulsifiers can be used for this. Specifically, a static mixing / dispersing device, a high-pressure homogenizer, an ultrasonic emulsifier, or a two-liquid collision type emulsifying device called a wet jet mill can be used. By using a suitable emulsifying device, a predetermined oil and fat composition can be obtained.
- the general emulsification conditions when using a high-pressure homogenizer are 30 to 40 MPa and 10 to 30 passes.
- the particle diameter is measured by the following method.
- Device name Zetasizer Nano S, manufacturer: Malvern Samples 1 to 10 ⁇ l to be measured were diluted in 2 ml of hexane and measured. Temperature: 20.0 ° C Equilibrium time: 240 seconds Cell: Glass cell Measurement angle: 173 ° Positioning method: Optimal position selection Automatic damping selection: Existence
- the oil composition for glazes is obtained by blending the oil composition for glaze addition into fats and oils, and once diluted in fats and oils for the sake of ease of workability, it is finally blended into glazes. To do.
- the oil composition for glaze addition By supplying the oil composition for glaze addition in a concentrated state, the advantage is that the oil composition for glaze addition can be suppressed to a small amount, and other oils can be formulated according to product design restrictions. There is.
- the oil composition for glaze addition may be added directly to the glaze.
- the method for producing the oil composition for glaze from the oil composition for glaze addition is not particularly limited, and it can be obtained by adding the oil composition for glaze addition to oil and mixing so as to be homogeneous.
- the blending amount of the oil composition for glaze addition in the oil composition for glaze is not limited.
- the sugar contained in the glaze may be melted as the water content in the oil composition for glaze addition increases, in that case, the oil composition for glaze addition is once added to the oil and then blended into the glaze Is desirable.
- the glaze with favorable flavor expression can be obtained by making the saccharide
- the oil composition for glaze addition so that the water content in the oil composition for glaze is 0.1 to 30% by weight, preferably 1 to 10% by weight.
- the fats and oils used in the oil phase contained in the glaze-added oil and fat composition are not particularly limited, as in the oil-and-fat composition for glaze addition, but for example, those exemplified as the fats and oils used in the glaze are used. can do.
- the oil composition for glaze addition may be added directly to the glaze without using the oil composition for glaze.
- the addition amount of the oil composition for glaze addition is preferably 16 to 75% by weight, more preferably 25 to 60% by weight based on the glaze.
- confectionery bread material As the confectionery bakery material used in combination with the glaze referred to in the present invention, confectionery is frozen confectionery, refrigerated confectionery, and room temperature distribution confectionery, and specific examples of frozen confectionery include ice cream, ice milk, lacto ice, and ice confectionery.
- specific examples of frozen confectionery include ice cream, ice milk, lacto ice, and ice confectionery.
- examples of the refrigerated confectionery include cakes, cream puffs, puddings, jelly, bavarois and the like.
- Examples of the normal temperature confectionery include biscuits, cookies, crackers, and potato chips.
- bread-making materials include donuts and bread.
- Combination method of confectionery bread ingredients and glaze As a method of combining the glaze with the confectionery bread material, any method such as an enrober method, a line writing method, or a dipping method may be used, and a machine such as a manual operation or an enrober may be used as the operation.
- the top condition is that the glaze is melted in a 40-50 ° C hot water bath, then lowered to around 40 ° C, and used for frozen confectionery, refrigerated confectionery, room temperature distribution confectionery, donuts, bread, etc. Just add it.
- the oil / fat composition for glaze addition was prepared according to “ ⁇ Preparation method for oil / fat composition for glaze addition” based on each formulation shown in Table 1.
- the oil composition for glaze addition was evaluated according to “Evaluation method of oil composition for glaze addition”.
- oil / fat composition for glaze addition was prepared according to “ ⁇ Preparation method for oil / fat composition for glaze addition” based on each formulation shown in Table 2.
- Example 6 maltitol was used as the type of saccharide, but the emulsification was very good.
- maltodextrin was used as the type of saccharide, but the emulsification was very good.
- Example 8 glucose was used as the type of saccharide, but the emulsification was very good. Except for the type of sugar, Examples 6 to 8 and Example 1, which were exactly the same, had the same emulsion properties.
- the oil-and-fat composition for glaze addition obtained by the above series of operations prepared glazes according to “Grease preparation method” based on the composition of glazes in Table 3.
- the glaze was evaluated according to “ ⁇ Glaze Evaluation Method”.
- Glaze evaluation method (coating suitability)
- ⁇ Very suitable for coating
- ⁇ Suitable for coating
- ⁇ Can be coated
- ⁇ Cannot be coated
- A There is no oily feeling and the sweetness expression is very good.
- ⁇ The oily feeling is low and the sweetness expression is good.
- ⁇ The oily feeling is low, the sweetness expression is the same as before.
- ⁇ The oily feeling is strong and the sweetness expression is the same as before.
- ⁇ , ⁇ , and ⁇ were considered acceptable. A sample that passed both coating suitability and flavor was judged as the final pass.
- Example 6 to 10 it was a glaze having a natural sweetness with good sweetness expression at the moment of putting in the mouth and reduced oiliness.
- the oil composition for glaze addition was not used, and the oily feeling at the moment of putting in the mouth was strong and the sweetness was as good as before.
- the conventional fat-and-oil composition for adding glaze was used to increase the sugar in the blend and reduce the fat and oil, but the sweetness expression at the moment when it was put in the mouth was weak and the oily feeling was strong.
- Comparative Examples 5 and 6 although oily feeling and sweetness expression were very good, the glaze was blurred and it was not suitable for coating.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
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Abstract
The present invention relates to a combined food obtained by combining a glaze with confectionary and pastry ingredients. The purpose of the present invention is to provide: a glaze in which the flavor expression upon entering the mouth is good, and which has a natural sweetness with a low degree of oiliness; and a combined food obtained by combining the glaze with confectionary and pastry ingredients. This oil and fat composition intended for addition to glaze is characterized by satisfying the following conditions (a) and (b): (a) an aqueous phase including 18-75 wt% of sugar is contained; and (b) the amount of moisture in the aqueous phase contained in the oil and fat composition intended for addition to glaze is 1-30 wt% with respect to the composition. By using the oil and fat composition intended for addition to glaze, a glaze having not only reduced oiliness, but also excellent flavor expression similar to fondant, as well as a natural sweetness, can be obtained.
Description
本発明は、口に入れた瞬間の風味発現がよく、油性感の少ない自然な甘さをもつグレーズ及び該グレーズと製菓製パン素材とを組み合わせた組み合わせ食品に関する。
TECHNICAL FIELD The present invention relates to a glaze having a natural sweetness with a good expression of an instant flavor when put in the mouth and a combination of the glaze and a confectionery bread material.
製菓製パン類には、風味や食感および外観の付加価値を高めるために上掛け材等のコーティングがなされている。その中でも、例えば食感という分かりやすい価値を付与するために粒子の粗い糖類を含有することで「シャリシャリ」といった食感を付与する油性グレーズやフォンダン等が使用されているが、その中でも経時的な食感変化を抑制するためには油性グレーズ（以降単に「グレーズ」と称する）が消費者において大変好まれている。
Confectionery bakery products are coated with a topping material or the like in order to increase the added value of flavor, texture and appearance. Among them, for example, oily glazes and fondants that give a texture such as “shari-shari” by using coarse-grained saccharides to give an easy-to-understand value such as texture are used. In order to suppress the texture change, oily glaze (hereinafter simply referred to as “glaze”) is highly preferred by consumers.
上記グレーズの特長としては油相が連続相であることが挙げられる。これは水分移行等による食感変化の抑制に寄与しているものの、油性感の強い風味や、油脂の融解速度の遅さに由来して風味発現が遅い点が問題とされている。
例えば、特許文献１には、油脂以外の固形分の粒子径が３０μm以下の粒子を３０重量％以上、かつ９０μm以上の粒子を１０重量％以上含有することで、油性感がなく風味発現が良好で、上掛け後のツヤに優れ、上掛け剤が透けて見えないような存在感のある製菓製パン用上掛け材（本発明でいうところのグレーズ）を製造している。しかし、この方法では、ツヤが良く、上掛けとしての外観は向上をしているものの、特にドーナツなどの油分の多い食品に組み合わせる場合には、風味発現や油性感の低減は必ずしも完全に満足のいくものではなかった。
また、グレーズに対する技術ではないものの、特許文献２では、高甘味度甘味料を油脂中に添加することで、油性感を低減することができると記載されており、特許文献３に記載される方法では、高甘味度甘味料および難油性乳化剤を油脂中に添加することで油性感を低減することができると記載されている。しかし、高度加工された高甘味度甘味料はそれぞれの成分特有の苦味や極度な甘さがあり、またその効果は油性感の低減に留まるため、製菓製パン上掛け材中の風味発現に寄与するものではなかった。 One characteristic of the glaze is that the oil phase is a continuous phase. Although this contributes to the suppression of changes in texture due to moisture transfer and the like, there is a problem that the flavor expression is slow due to a strong oily taste and a slow melting speed of fats and oils.
For example, Patent Document 1 contains 30% by weight or more of particles having a solid content other than fats and oils of 30 μm or less, and 10% by weight or more of particles having a particle size of 90 μm or more. Thus, an overcoating material for confectionery bakery (glaze as referred to in the present invention) is produced which has an excellent presence after the overcoating and has a presence that the overcoating agent cannot be seen through. However, with this method, the luster is good and the appearance as a top is improved, but especially when combined with foods with a lot of oil such as donuts, the expression of flavor and reduction in oily feeling are not always satisfactory. It wasn't going.
Moreover, although it is not the technique with respect to a glaze, in patent document 2, it is described that oily feeling can be reduced by adding a high sweetness degree sweetener in fats and oils, and the method described in patent document 3 Describes that an oily feeling can be reduced by adding a high-intensity sweetener and a poorly oily emulsifier to the fats and oils. However, highly processed high-intensity sweeteners have the bitterness and extreme sweetness unique to each component, and the effect is only reduced in oiliness, contributing to the expression of flavor in confectionery bread toppings. It wasn't something to do.
例えば、特許文献１には、油脂以外の固形分の粒子径が３０μm以下の粒子を３０重量％以上、かつ９０μm以上の粒子を１０重量％以上含有することで、油性感がなく風味発現が良好で、上掛け後のツヤに優れ、上掛け剤が透けて見えないような存在感のある製菓製パン用上掛け材（本発明でいうところのグレーズ）を製造している。しかし、この方法では、ツヤが良く、上掛けとしての外観は向上をしているものの、特にドーナツなどの油分の多い食品に組み合わせる場合には、風味発現や油性感の低減は必ずしも完全に満足のいくものではなかった。
また、グレーズに対する技術ではないものの、特許文献２では、高甘味度甘味料を油脂中に添加することで、油性感を低減することができると記載されており、特許文献３に記載される方法では、高甘味度甘味料および難油性乳化剤を油脂中に添加することで油性感を低減することができると記載されている。しかし、高度加工された高甘味度甘味料はそれぞれの成分特有の苦味や極度な甘さがあり、またその効果は油性感の低減に留まるため、製菓製パン上掛け材中の風味発現に寄与するものではなかった。 One characteristic of the glaze is that the oil phase is a continuous phase. Although this contributes to the suppression of changes in texture due to moisture transfer and the like, there is a problem that the flavor expression is slow due to a strong oily taste and a slow melting speed of fats and oils.
For example, Patent Document 1 contains 30% by weight or more of particles having a solid content other than fats and oils of 30 μm or less, and 10% by weight or more of particles having a particle size of 90 μm or more. Thus, an overcoating material for confectionery bakery (glaze as referred to in the present invention) is produced which has an excellent presence after the overcoating and has a presence that the overcoating agent cannot be seen through. However, with this method, the luster is good and the appearance as a top is improved, but especially when combined with foods with a lot of oil such as donuts, the expression of flavor and reduction in oily feeling are not always satisfactory. It wasn't going.
Moreover, although it is not the technique with respect to a glaze, in patent document 2, it is described that oily feeling can be reduced by adding a high sweetness degree sweetener in fats and oils, and the method described in patent document 3 Describes that an oily feeling can be reduced by adding a high-intensity sweetener and a poorly oily emulsifier to the fats and oils. However, highly processed high-intensity sweeteners have the bitterness and extreme sweetness unique to each component, and the effect is only reduced in oiliness, contributing to the expression of flavor in confectionery bread toppings. It wasn't something to do.
本発明は、グレーズと製菓製パン素材とを組み合わせた組み合わせ食品に関するものであって、口に入れた瞬間の風味発現がよく、油性感の少ない自然な甘さをもつグレーズ及び該グレーズと製菓製パン素材とを組み合わせた組み合わせ食品を提供することを目的とする。
The present invention relates to a combination food combining a glaze and a confectionery bakery material, which has good flavor expression at the moment of putting in the mouth, has a natural sweetness with little oiliness, and the glaze and confectionery The object is to provide a combination food combining bread ingredients.
本発明者は更に検討を行った。そうしたところ、糖類を含有する水相を油脂中に分散した油脂組成物を配合することで、油性感低減のみならず、フォンダン様の風味発現の良さかつ自然な甘さをもつことを見出し、本発明を完成させた。
The present inventor further examined. As a result, by adding an oil composition in which an aqueous phase containing saccharides is dispersed in an oil and fat, it has been found that it not only reduces oiliness, but also has a fondant-like flavor and a natural sweetness. Completed the invention.
すなわち、この発明は、（１）としては、以下の（ａ）ないし（ｂ）の条件を満たすことを特徴とするグレーズ添加用油脂組成物であり、ただし（ａ）１８～７５重量％の糖類を含む水相を含有し、（ｂ）グレーズ添加用油脂組成物中に含有している水相中の水分量がグレーズ添加用油脂組成物に対して１～３０重量％であるであり、（２）としては、含有する糖類が糖アルコール、デキストリン、ショ糖、ブドウ糖より選ばれる１種以上であることを特徴とする（１）記載のグレーズ添加用油脂組成物であり、（３）としては、ＨＬＢ値が７以下の親油性乳化剤を水相中の水分量に対して５０～２００重量％含有することを特徴とする（１）記載ないし（２）のグレーズ添加用油脂組成物であり、（４）としては、１８～７５重量％の糖類を含有する水相中を、水分が１～３０重量％となるように油相中に分散することを特徴とするグレーズ添加用油脂組成物の製造法であり、（５）としては、（１）ないし（３）いずれか１項に記載のグレーズ添加用油脂組成物を油脂に配合することで、糖類が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物であり、（６）としては、（１）ないし（３）いずれか１項に記載のグレーズ添加用油脂組成物を油脂に配合することで、水分が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物であり、（７）としては、（１）ないし（４）いずれか１項に記載のグレーズ添加用油脂組成物を１６～７５重量％配合すること特徴とするグレーズであり、（８）としては、（５）ないし（６）記載のグレーズ用油脂組成物を配合すること特徴とするグレーズであり、（９）としては、（７）ないし（８）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品である。
さらに、換言すれば、
（１１）以下の（ａ）ないし（ｂ）の条件を満たすことを特徴とするグレーズ添加用油脂組成物、
（ａ）１８～７５重量％の糖類を含む水相を含有する、
（ｂ）グレーズ添加用油脂組成物中に含有している水相中の水分量がグレーズ添加用油脂組成物に対して１～３０重量％である、
（１２）含有する糖類が糖アルコール、デキストリン、ショ糖、ブドウ糖より選ばれる１種以上であることを特徴とする（１１）記載のグレーズ添加用油脂組成物、
（１３）ＨＬＢ値が７以下の親油性乳化剤を水相中の水分量に対して５０～２００重量％含有することを特徴とする（１１）記載のグレーズ添加用油脂組成物、
（１４）ＨＬＢ値が７以下の親油性乳化剤を水相中の水分量に対して５０～２００重量％含有することを特徴とする（１２）のグレーズ添加用油脂組成物、
（１５）１８～７５重量％の糖類を含有する水相中を、水分が１～３０重量％となるように油相中に分散することを特徴とするグレーズ添加用油脂組成物の製造法、
（１６）（１１）に記載のグレーズ添加用油脂組成物を油脂に配合することで、糖類が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物、
（１７）（１２）に記載のグレーズ添加用油脂組成物を油脂に配合することで、糖類が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物、
（１８）（１３）に記載のグレーズ添加用油脂組成物を油脂に配合することで、糖類が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物、
（１９）（１４）に記載のグレーズ添加用油脂組成物を油脂に配合することで、糖類が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物、
（２０）（１１）に記載のグレーズ添加用油脂組成物を油脂に配合することで、水分が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物、
（２１）（１２）に記載のグレーズ添加用油脂組成物を油脂に配合することで、水分が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物、
（２２）（１３）に記載のグレーズ添加用油脂組成物を油脂に配合することで、水分が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物、
（２３）（１４）に記載のグレーズ添加用油脂組成物を油脂に配合することで、水分が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物、
（２４）（１１）に記載のグレーズ添加用油脂組成物を１６～７５重量％配合すること特徴とするグレーズ、
（２５）（１２）に記載のグレーズ添加用油脂組成物を１６～７５重量％配合すること特徴とするグレーズ、
（２６）（１３）に記載のグレーズ添加用油脂組成物を１６～７５重量％配合すること特徴とするグレーズ、
（２７）（１４）に記載のグレーズ添加用油脂組成物を１６～７５重量％配合すること特徴とするグレーズ、
（２８）（１５）に記載のグレーズ添加用油脂組成物を１６～７５重量％配合すること特徴とするグレーズ、
（２９）（１６）記載のグレーズ用油脂組成物を配合すること特徴とするグレーズ、
（３０）（１７）記載のグレーズ用油脂組成物を配合すること特徴とするグレーズ、
（３１）（１８）記載のグレーズ用油脂組成物を配合すること特徴とするグレーズ、
（３２）（１９）記載のグレーズ用油脂組成物を配合すること特徴とするグレーズ、
（３３）（２０）記載のグレーズ用油脂組成物を配合すること特徴とするグレーズ、
（３４）（２１）記載のグレーズ用油脂組成物を配合すること特徴とするグレーズ、
（３５）（２２）記載のグレーズ用油脂組成物を配合すること特徴とするグレーズ、
（３６）（２３）記載のグレーズ用油脂組成物を配合すること特徴とするグレーズ、
（３７）（２４）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（３８）（２５）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（３９）（２６）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４０）（２７）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４１）（２８）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４２）（２９）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４３）（３０）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４４）（３１）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４５）（３２）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４６）（３３）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４７）（３４）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４８）（３５）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４９）（３５）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
である。 That is, the present invention provides (1) a glaze-added oil composition characterized by satisfying the following conditions (a) to (b): (a) 18 to 75% by weight of saccharide (B) the water content in the aqueous phase contained in the oil composition for glaze addition is 1 to 30% by weight with respect to the oil composition for glaze addition, 2) is the oil composition for glaze addition according to (1), wherein the saccharide contained is at least one selected from sugar alcohol, dextrin, sucrose, and glucose, and (3) (1) The fat or oil composition for glaze addition according to (1) or (2), wherein the lipophilic emulsifier having an HLB value of 7 or less is contained in an amount of 50 to 200% by weight based on the amount of water in the aqueous phase. As (4), 18 to 75% by weight of saccharides A method for producing an oil composition for glaze addition, wherein the water phase is dispersed in an oil phase so that the water content is 1 to 30% by weight. (5) Or (3) an oil composition for glazes characterized by containing 0.1 to 30% by weight of saccharides by blending the oil composition for glaze addition according to any one of (1) to oils, 6) is a glaze characterized in that it contains 0.1 to 30% by weight of water by adding the oil composition for glaze addition according to any one of (1) to (3) to the oil or fat. (7) is a glaze characterized by blending 16 to 75% by weight of the oil composition for glaze addition according to any one of (1) to (4), 8) As the oil for glazes according to (5) to (6) A glaze, characterized by formulating the composition, (9) as is a combination food characterized by (7) to (8) glaze that confectionery bread materials and Kumiawaru according.
Furthermore, in other words,
(11) A grease composition for glaze addition characterized by satisfying the following conditions (a) to (b):
(A) containing an aqueous phase containing 18-75% by weight sugars;
(B) The water content in the aqueous phase contained in the oil composition for glaze addition is 1 to 30% by weight with respect to the oil composition for glaze addition,
(12) The oil-and-fat composition for glaze addition according to (11), wherein the saccharide to be contained is at least one selected from sugar alcohol, dextrin, sucrose, and glucose,
(13) The oil / fat composition for glaze addition according to (11), comprising a lipophilic emulsifier having an HLB value of 7 or less, based on the amount of water in the aqueous phase,
(14) The oil-and-fat composition for glaze addition according to (12), comprising a lipophilic emulsifier having an HLB value of 7 or less, based on the amount of water in the aqueous phase,
(15) A method for producing an oil composition for glaze addition, wherein the water phase containing 18 to 75% by weight of saccharide is dispersed in the oil phase so that the water content is 1 to 30% by weight;
(16) The oil composition for glazes characterized by containing 0.1 to 30% by weight of saccharides by blending the oil composition for glaze addition according to (11) into the oil,
(17) An oil / fat composition for glazes characterized by containing 0.1 to 30% by weight of saccharides by blending the oil / fat composition for glaze addition according to (12) into the oil / fat,
(18) An oil and fat composition for glazes characterized by containing 0.1 to 30% by weight of saccharides by blending the oil and fat composition for glaze addition according to (13) into an oil or fat,
(19) An oil / fat composition for glazes characterized in that the oil / fat composition for glaze addition according to (14) is mixed with oil / fat, so that 0.1 to 30% by weight of saccharide is contained,
(20) An oil / fat composition for glazes characterized in that the oil / fat composition for glaze addition according to (11) contains 0.1 to 30% by weight of moisture,
(21) An oil and fat composition for glazes characterized in that the oil and fat composition for glaze addition according to (12) is contained in oil and fat, so that the water content is 0.1 to 30% by weight,
(22) An oil / fat composition for glazes characterized in that the oil / fat composition for glaze addition according to (13) is contained in oil / fat, so that the water content is 0.1 to 30% by weight,
(23) An oil and fat composition for glazes characterized in that the oil and fat composition for glaze addition according to (14) is contained in oil and fat to contain water in an amount of 0.1 to 30% by weight,
(24) A glaze comprising 16 to 75% by weight of the oil / fat composition for glaze addition according to (11),
(25) A glaze comprising 16 to 75% by weight of the oil composition for glaze addition according to (12),
(26) A glaze comprising 16 to 75% by weight of the oil composition for glaze addition according to (13),
(27) A glaze comprising 16 to 75% by weight of the oil composition for glaze addition according to (14),
(28) A glaze comprising 16 to 75% by weight of the oil composition for glaze addition according to (15),
(29) A glaze comprising the oil composition for glazes according to (16),
(30) A glaze characterized by containing the oil composition for glazes according to (17),
(31) A glaze characterized by containing the oil composition for glazes according to (18),
(32) A glaze characterized by blending the oil composition for glazes according to (19),
(33) A glaze characterized by blending the oil composition for glazes according to (20),
(34) A glaze characterized by containing the oil composition for glazes according to (21),
(35) A glaze characterized by containing the oil composition for glazes according to (22),
(36) A glaze characterized by containing the oil composition for glazes according to (23),
(37) A combination food characterized by combining the glaze according to (24) with a confectionery bread material,
(38) A combination food characterized by combining the glaze according to (25) with a confectionery bread material,
(39) A combination food characterized by combining the glaze described in (26) with a confectionery bread material,
(40) A combination food characterized by combining the glaze according to (27) with a confectionery bread material,
(41) A combination food characterized by combining the glaze according to (28) with a confectionery bread material,
(42) A combination food characterized by combining the glaze according to (29) with a confectionery bread material,
(43) A combined food characterized by combining the glaze according to (30) with a confectionery bread material,
(44) A combination food characterized by combining the glaze according to (31) with a confectionery bread material,
(45) A combination food characterized by combining the glaze according to (32) with a confectionery bread material,
(46) A combined food characterized by combining the glaze according to (33) with a confectionery bread material,
(47) A combination food characterized by combining the glaze according to (34) with a confectionery bread material,
(48) A combination food characterized by combining the glaze according to (35) with a confectionery bread material,
(49) A combination food characterized by combining the glaze according to (35) with a confectionery bread material,
It is.
さらに、換言すれば、
（１１）以下の（ａ）ないし（ｂ）の条件を満たすことを特徴とするグレーズ添加用油脂組成物、
（ａ）１８～７５重量％の糖類を含む水相を含有する、
（ｂ）グレーズ添加用油脂組成物中に含有している水相中の水分量がグレーズ添加用油脂組成物に対して１～３０重量％である、
（１２）含有する糖類が糖アルコール、デキストリン、ショ糖、ブドウ糖より選ばれる１種以上であることを特徴とする（１１）記載のグレーズ添加用油脂組成物、
（１３）ＨＬＢ値が７以下の親油性乳化剤を水相中の水分量に対して５０～２００重量％含有することを特徴とする（１１）記載のグレーズ添加用油脂組成物、
（１４）ＨＬＢ値が７以下の親油性乳化剤を水相中の水分量に対して５０～２００重量％含有することを特徴とする（１２）のグレーズ添加用油脂組成物、
（１５）１８～７５重量％の糖類を含有する水相中を、水分が１～３０重量％となるように油相中に分散することを特徴とするグレーズ添加用油脂組成物の製造法、
（１６）（１１）に記載のグレーズ添加用油脂組成物を油脂に配合することで、糖類が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物、
（１７）（１２）に記載のグレーズ添加用油脂組成物を油脂に配合することで、糖類が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物、
（１８）（１３）に記載のグレーズ添加用油脂組成物を油脂に配合することで、糖類が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物、
（１９）（１４）に記載のグレーズ添加用油脂組成物を油脂に配合することで、糖類が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物、
（２０）（１１）に記載のグレーズ添加用油脂組成物を油脂に配合することで、水分が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物、
（２１）（１２）に記載のグレーズ添加用油脂組成物を油脂に配合することで、水分が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物、
（２２）（１３）に記載のグレーズ添加用油脂組成物を油脂に配合することで、水分が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物、
（２３）（１４）に記載のグレーズ添加用油脂組成物を油脂に配合することで、水分が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物、
（２４）（１１）に記載のグレーズ添加用油脂組成物を１６～７５重量％配合すること特徴とするグレーズ、
（２５）（１２）に記載のグレーズ添加用油脂組成物を１６～７５重量％配合すること特徴とするグレーズ、
（２６）（１３）に記載のグレーズ添加用油脂組成物を１６～７５重量％配合すること特徴とするグレーズ、
（２７）（１４）に記載のグレーズ添加用油脂組成物を１６～７５重量％配合すること特徴とするグレーズ、
（２８）（１５）に記載のグレーズ添加用油脂組成物を１６～７５重量％配合すること特徴とするグレーズ、
（２９）（１６）記載のグレーズ用油脂組成物を配合すること特徴とするグレーズ、
（３０）（１７）記載のグレーズ用油脂組成物を配合すること特徴とするグレーズ、
（３１）（１８）記載のグレーズ用油脂組成物を配合すること特徴とするグレーズ、
（３２）（１９）記載のグレーズ用油脂組成物を配合すること特徴とするグレーズ、
（３３）（２０）記載のグレーズ用油脂組成物を配合すること特徴とするグレーズ、
（３４）（２１）記載のグレーズ用油脂組成物を配合すること特徴とするグレーズ、
（３５）（２２）記載のグレーズ用油脂組成物を配合すること特徴とするグレーズ、
（３６）（２３）記載のグレーズ用油脂組成物を配合すること特徴とするグレーズ、
（３７）（２４）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（３８）（２５）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（３９）（２６）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４０）（２７）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４１）（２８）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４２）（２９）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４３）（３０）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４４）（３１）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４５）（３２）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４６）（３３）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４７）（３４）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４８）（３５）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
（４９）（３５）記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品、
である。 That is, the present invention provides (1) a glaze-added oil composition characterized by satisfying the following conditions (a) to (b): (a) 18 to 75% by weight of saccharide (B) the water content in the aqueous phase contained in the oil composition for glaze addition is 1 to 30% by weight with respect to the oil composition for glaze addition, 2) is the oil composition for glaze addition according to (1), wherein the saccharide contained is at least one selected from sugar alcohol, dextrin, sucrose, and glucose, and (3) (1) The fat or oil composition for glaze addition according to (1) or (2), wherein the lipophilic emulsifier having an HLB value of 7 or less is contained in an amount of 50 to 200% by weight based on the amount of water in the aqueous phase. As (4), 18 to 75% by weight of saccharides A method for producing an oil composition for glaze addition, wherein the water phase is dispersed in an oil phase so that the water content is 1 to 30% by weight. (5) Or (3) an oil composition for glazes characterized by containing 0.1 to 30% by weight of saccharides by blending the oil composition for glaze addition according to any one of (1) to oils, 6) is a glaze characterized in that it contains 0.1 to 30% by weight of water by adding the oil composition for glaze addition according to any one of (1) to (3) to the oil or fat. (7) is a glaze characterized by blending 16 to 75% by weight of the oil composition for glaze addition according to any one of (1) to (4), 8) As the oil for glazes according to (5) to (6) A glaze, characterized by formulating the composition, (9) as is a combination food characterized by (7) to (8) glaze that confectionery bread materials and Kumiawaru according.
Furthermore, in other words,
(11) A grease composition for glaze addition characterized by satisfying the following conditions (a) to (b):
(A) containing an aqueous phase containing 18-75% by weight sugars;
(B) The water content in the aqueous phase contained in the oil composition for glaze addition is 1 to 30% by weight with respect to the oil composition for glaze addition,
(12) The oil-and-fat composition for glaze addition according to (11), wherein the saccharide to be contained is at least one selected from sugar alcohol, dextrin, sucrose, and glucose,
(13) The oil / fat composition for glaze addition according to (11), comprising a lipophilic emulsifier having an HLB value of 7 or less, based on the amount of water in the aqueous phase,
(14) The oil-and-fat composition for glaze addition according to (12), comprising a lipophilic emulsifier having an HLB value of 7 or less, based on the amount of water in the aqueous phase,
(15) A method for producing an oil composition for glaze addition, wherein the water phase containing 18 to 75% by weight of saccharide is dispersed in the oil phase so that the water content is 1 to 30% by weight;
(16) The oil composition for glazes characterized by containing 0.1 to 30% by weight of saccharides by blending the oil composition for glaze addition according to (11) into the oil,
(17) An oil / fat composition for glazes characterized by containing 0.1 to 30% by weight of saccharides by blending the oil / fat composition for glaze addition according to (12) into the oil / fat,
(18) An oil and fat composition for glazes characterized by containing 0.1 to 30% by weight of saccharides by blending the oil and fat composition for glaze addition according to (13) into an oil or fat,
(19) An oil / fat composition for glazes characterized in that the oil / fat composition for glaze addition according to (14) is mixed with oil / fat, so that 0.1 to 30% by weight of saccharide is contained,
(20) An oil / fat composition for glazes characterized in that the oil / fat composition for glaze addition according to (11) contains 0.1 to 30% by weight of moisture,
(21) An oil and fat composition for glazes characterized in that the oil and fat composition for glaze addition according to (12) is contained in oil and fat, so that the water content is 0.1 to 30% by weight,
(22) An oil / fat composition for glazes characterized in that the oil / fat composition for glaze addition according to (13) is contained in oil / fat, so that the water content is 0.1 to 30% by weight,
(23) An oil and fat composition for glazes characterized in that the oil and fat composition for glaze addition according to (14) is contained in oil and fat to contain water in an amount of 0.1 to 30% by weight,
(24) A glaze comprising 16 to 75% by weight of the oil / fat composition for glaze addition according to (11),
(25) A glaze comprising 16 to 75% by weight of the oil composition for glaze addition according to (12),
(26) A glaze comprising 16 to 75% by weight of the oil composition for glaze addition according to (13),
(27) A glaze comprising 16 to 75% by weight of the oil composition for glaze addition according to (14),
(28) A glaze comprising 16 to 75% by weight of the oil composition for glaze addition according to (15),
(29) A glaze comprising the oil composition for glazes according to (16),
(30) A glaze characterized by containing the oil composition for glazes according to (17),
(31) A glaze characterized by containing the oil composition for glazes according to (18),
(32) A glaze characterized by blending the oil composition for glazes according to (19),
(33) A glaze characterized by blending the oil composition for glazes according to (20),
(34) A glaze characterized by containing the oil composition for glazes according to (21),
(35) A glaze characterized by containing the oil composition for glazes according to (22),
(36) A glaze characterized by containing the oil composition for glazes according to (23),
(37) A combination food characterized by combining the glaze according to (24) with a confectionery bread material,
(38) A combination food characterized by combining the glaze according to (25) with a confectionery bread material,
(39) A combination food characterized by combining the glaze described in (26) with a confectionery bread material,
(40) A combination food characterized by combining the glaze according to (27) with a confectionery bread material,
(41) A combination food characterized by combining the glaze according to (28) with a confectionery bread material,
(42) A combination food characterized by combining the glaze according to (29) with a confectionery bread material,
(43) A combined food characterized by combining the glaze according to (30) with a confectionery bread material,
(44) A combination food characterized by combining the glaze according to (31) with a confectionery bread material,
(45) A combination food characterized by combining the glaze according to (32) with a confectionery bread material,
(46) A combined food characterized by combining the glaze according to (33) with a confectionery bread material,
(47) A combination food characterized by combining the glaze according to (34) with a confectionery bread material,
(48) A combination food characterized by combining the glaze according to (35) with a confectionery bread material,
(49) A combination food characterized by combining the glaze according to (35) with a confectionery bread material,
It is.
本発明により、グレーズと製菓製パン素材とを組み合わせた組み合わせ食品において、口に入れた瞬間の風味発現がよく、油性感の少ない自然な甘さを感じることができる。
According to the present invention, in a combined food combining a glaze and a confectionery bakery material, the flavor is instantly expressed in the mouth and a natural sweetness with less oiliness can be felt.
（グレーズ）
本発明でいうグレーズは、油脂、糖およびその他の固形分により構成され、主に油脂及び糖が利用できる。油脂及び糖以外の固形分としては、乳製品、カカオマス、ココアパウダー、チーズ粉末、コーヒー粉末、抹茶、果汁粉末等が利用でき、グレーズの風味のバラエティ化ができる。糖以外の固形分の添加量としては、グレーズ全量に対して２０重量％以下が望ましい。
グレーズはその用途に特に限定はされないものの、製菓製パン用素材と組み合わせて用いることが多く、より望ましくは製菓製パン素材上を薄く覆うように組み合わせる塗布やコーティング、エンロービングといった方法にて組み合わせることに適している。なお、製菓製パン素材とは、一般的に称される菓子、パン類を指し、特に限定はされない。 (Glades)
The glaze as used in the present invention is composed of fats and oils, sugars and other solids, and mainly fats and sugars can be used. As solids other than fats and oils and sugars, dairy products, cacao mass, cocoa powder, cheese powder, coffee powder, matcha tea, fruit juice powder and the like can be used, and the glaze flavor can be varied. As addition amount of solids other than sugar, 20 weight% or less is desirable with respect to the whole glaze.
Glaze is not particularly limited in its use, but it is often used in combination with confectionery bread ingredients, and more preferably by combining coating, coating, and enrobing methods to cover confectionery bread ingredients thinly. Suitable for The confectionery bread material refers to confectionery and breads generally referred to, and is not particularly limited.
本発明でいうグレーズは、油脂、糖およびその他の固形分により構成され、主に油脂及び糖が利用できる。油脂及び糖以外の固形分としては、乳製品、カカオマス、ココアパウダー、チーズ粉末、コーヒー粉末、抹茶、果汁粉末等が利用でき、グレーズの風味のバラエティ化ができる。糖以外の固形分の添加量としては、グレーズ全量に対して２０重量％以下が望ましい。
グレーズはその用途に特に限定はされないものの、製菓製パン用素材と組み合わせて用いることが多く、より望ましくは製菓製パン素材上を薄く覆うように組み合わせる塗布やコーティング、エンロービングといった方法にて組み合わせることに適している。なお、製菓製パン素材とは、一般的に称される菓子、パン類を指し、特に限定はされない。 (Glades)
The glaze as used in the present invention is composed of fats and oils, sugars and other solids, and mainly fats and sugars can be used. As solids other than fats and oils and sugars, dairy products, cacao mass, cocoa powder, cheese powder, coffee powder, matcha tea, fruit juice powder and the like can be used, and the glaze flavor can be varied. As addition amount of solids other than sugar, 20 weight% or less is desirable with respect to the whole glaze.
Glaze is not particularly limited in its use, but it is often used in combination with confectionery bread ingredients, and more preferably by combining coating, coating, and enrobing methods to cover confectionery bread ingredients thinly. Suitable for The confectionery bread material refers to confectionery and breads generally referred to, and is not particularly limited.
（グレーズに使用する油脂）
本発明でいうグレーズで使用する油脂は、原料として例えば、菜種油、大豆油、ヒマワリ種子油、綿実油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、カポック油、胡麻油、月見草油、パーム油、シア脂、サル脂、カカオ脂、ヤシ脂、パーム核油等の植物性油脂並びに乳脂、牛脂、豚脂、魚油、鯨油等の動物油脂、並びに、それら油脂の硬化、分別、エステル交換等を施した加工油脂が例示できる。かかる油脂の融点(上昇融点：ＡＯＣＳ Ｃｃ－３－２５)は、グレーズが上掛けされた菓子類、パン類の流通形態に合わせてグレーズに適度な上掛け後の固化速度と耐熱保型性が付与されるように適宜選択すれば良いが、概ね１０～４５℃のものが使用できる。 (Oil used for glaze)
The fats and oils used in the glaze as used in the present invention are, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm Vegetable oils such as oil, shea fat, monkey fat, cacao butter, palm oil, palm kernel oil, and animal oils such as milk fat, beef tallow, pork fat, fish oil, whale oil, and hardening, separation, transesterification, etc. of these fats Examples of processed oils and fats that have been subjected to. The melting point of these fats and oils (increased melting point: AOCS Cc-3-25) has an appropriate solidification rate and heat-resistant shape retention after overglazing appropriate to the distribution form of confectionery and breads overlaid with glaze. It may be appropriately selected so as to be given, but those having a temperature of about 10 to 45 ° C. can be used.
本発明でいうグレーズで使用する油脂は、原料として例えば、菜種油、大豆油、ヒマワリ種子油、綿実油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、カポック油、胡麻油、月見草油、パーム油、シア脂、サル脂、カカオ脂、ヤシ脂、パーム核油等の植物性油脂並びに乳脂、牛脂、豚脂、魚油、鯨油等の動物油脂、並びに、それら油脂の硬化、分別、エステル交換等を施した加工油脂が例示できる。かかる油脂の融点(上昇融点：ＡＯＣＳ Ｃｃ－３－２５)は、グレーズが上掛けされた菓子類、パン類の流通形態に合わせてグレーズに適度な上掛け後の固化速度と耐熱保型性が付与されるように適宜選択すれば良いが、概ね１０～４５℃のものが使用できる。 (Oil used for glaze)
The fats and oils used in the glaze as used in the present invention are, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm Vegetable oils such as oil, shea fat, monkey fat, cacao butter, palm oil, palm kernel oil, and animal oils such as milk fat, beef tallow, pork fat, fish oil, whale oil, and hardening, separation, transesterification, etc. of these fats Examples of processed oils and fats that have been subjected to. The melting point of these fats and oils (increased melting point: AOCS Cc-3-25) has an appropriate solidification rate and heat-resistant shape retention after overglazing appropriate to the distribution form of confectionery and breads overlaid with glaze. It may be appropriately selected so as to be given, but those having a temperature of about 10 to 45 ° C. can be used.
グレーズ中の油脂量としては２５～７５重量％が望ましく、より好ましくは２８～５０重量％とするのが良い。なお、この油脂量の中には油脂組成物中の油脂量も含まれる。グレーズ中に適当な量の油脂を含むことで、甘みや食感が好ましいグレーズを得ることができる。
The amount of fat in the glaze is desirably 25 to 75% by weight, more preferably 28 to 50% by weight. In addition, the amount of fats and oils in an oil-and-fat composition is included in this amount of fats and oils. By including an appropriate amount of fats and oils in the glaze, a glaze with a favorable sweetness and texture can be obtained.
（グレーズに使用する糖類）
本発明のグレーズで使用する糖は、ブドウ糖をはじめとする各種単糖類、ショ糖、乳糖、トレハロースをはじめとする各種二糖類、オリゴ糖、デキストリン、糖アルコール類などが例示できる。糖量としては２５～７５重量％が好ましく、より好ましくは３５～７５重量％である。なお、この糖量の中には油脂組成物中の糖量も含まれる。グレーズで用いる糖は５０μｍ以上、１ｍｍ程度以下の粒子径のものが好ましい。 (Sugar used for glaze)
Examples of the sugar used in the glaze of the present invention include various monosaccharides including glucose, various disaccharides including sucrose, lactose and trehalose, oligosaccharides, dextrins and sugar alcohols. The amount of sugar is preferably 25 to 75% by weight, more preferably 35 to 75% by weight. The amount of sugar includes the amount of sugar in the oil / fat composition. The sugar used in the glaze preferably has a particle diameter of 50 μm or more and about 1 mm or less.
本発明のグレーズで使用する糖は、ブドウ糖をはじめとする各種単糖類、ショ糖、乳糖、トレハロースをはじめとする各種二糖類、オリゴ糖、デキストリン、糖アルコール類などが例示できる。糖量としては２５～７５重量％が好ましく、より好ましくは３５～７５重量％である。なお、この糖量の中には油脂組成物中の糖量も含まれる。グレーズで用いる糖は５０μｍ以上、１ｍｍ程度以下の粒子径のものが好ましい。 (Sugar used for glaze)
Examples of the sugar used in the glaze of the present invention include various monosaccharides including glucose, various disaccharides including sucrose, lactose and trehalose, oligosaccharides, dextrins and sugar alcohols. The amount of sugar is preferably 25 to 75% by weight, more preferably 35 to 75% by weight. The amount of sugar includes the amount of sugar in the oil / fat composition. The sugar used in the glaze preferably has a particle diameter of 50 μm or more and about 1 mm or less.
（グレーズ含まれる水分）
本発明のグレーズ中の水分は、５重量％以下、さらに好ましくは３重量％以下が好ましい。グレーズ中の水分を適当な量とすることで、粘度も好ましく、他の素材との組み合わせ作業も容易なグレーズを得ることができる。本発明のグレーズに含まれる水分は上記の通り少ない方が望ましい一方で、後述のグレーズ添加用油脂組成物中に含まれるため、それ以外の原料からの水分混入（一例としては原料の吸湿など）は、グレーズとしての水分量が過剰にならないかを適宜配慮する。 (Moisture contained in glaze)
The water content in the glaze of the present invention is preferably 5% by weight or less, more preferably 3% by weight or less. By setting the water content in the glaze to an appropriate amount, the viscosity is preferable, and a glaze that can be easily combined with other materials can be obtained. While it is desirable that the moisture contained in the glaze of the present invention is less as described above, it is contained in the oil composition for glaze addition described later, so that moisture from other raw materials is mixed (as an example, moisture absorption of the raw materials). Consider appropriately whether the water content as glaze is excessive.
本発明のグレーズ中の水分は、５重量％以下、さらに好ましくは３重量％以下が好ましい。グレーズ中の水分を適当な量とすることで、粘度も好ましく、他の素材との組み合わせ作業も容易なグレーズを得ることができる。本発明のグレーズに含まれる水分は上記の通り少ない方が望ましい一方で、後述のグレーズ添加用油脂組成物中に含まれるため、それ以外の原料からの水分混入（一例としては原料の吸湿など）は、グレーズとしての水分量が過剰にならないかを適宜配慮する。 (Moisture contained in glaze)
The water content in the glaze of the present invention is preferably 5% by weight or less, more preferably 3% by weight or less. By setting the water content in the glaze to an appropriate amount, the viscosity is preferable, and a glaze that can be easily combined with other materials can be obtained. While it is desirable that the moisture contained in the glaze of the present invention is less as described above, it is contained in the oil composition for glaze addition described later, so that moisture from other raw materials is mixed (as an example, moisture absorption of the raw materials). Consider appropriately whether the water content as glaze is excessive.
（グレーズに使用するその他素材）
本発明のグレーズで使用する油脂と糖以外のその他の固形分としては、全脂粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、バターミルクパウダー等の乳製品、カカオマス、ココアパウダー、調整ココアパウダー等のカカオ分、チーズ粉末、コーヒー粉末、果汁粉末等が例示できる。 (Other materials used for glaze)
Other solids other than fat and sugar used in the glaze of the present invention include milk products such as whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, cacao mass, cocoa powder, adjusted cocoa powder, etc. Examples include cacao, cheese powder, coffee powder, fruit juice powder, and the like.
本発明のグレーズで使用する油脂と糖以外のその他の固形分としては、全脂粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、バターミルクパウダー等の乳製品、カカオマス、ココアパウダー、調整ココアパウダー等のカカオ分、チーズ粉末、コーヒー粉末、果汁粉末等が例示できる。 (Other materials used for glaze)
Other solids other than fat and sugar used in the glaze of the present invention include milk products such as whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, cacao mass, cocoa powder, adjusted cocoa powder, etc. Examples include cacao, cheese powder, coffee powder, fruit juice powder, and the like.
また、本発明のグレーズは、粘度調整や油脂結晶性調整のために、各種の乳化剤を含有することができる。乳化剤としては、レシチン、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステルなどが例示できる。また、呈味材、乳化剤、香料、着色料等の副原料も任意の割合で配合することができる。
Moreover, the glaze of this invention can contain various emulsifiers for viscosity adjustment and fat and oil crystallinity adjustment. Examples of the emulsifier include lecithin, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, and sorbitan fatty acid ester. Moreover, auxiliary materials, such as a taste material, an emulsifier, a fragrance | flavor, and a coloring agent, can also be mix | blended in arbitrary ratios.
（グレーズに含まれるグレーズ添加用油脂組成物）
本発明において、グレーズにグレーズ添加用油脂組成物の配合量はグレーズ全体に対して１６～７５重量％であることが望ましく、より好ましくは２５～６０重量％、最も好ましくは２８～５０重量％であることが望ましい。その添加方法は一度油脂に添加したグレーズ用油脂組成物の状態にしてから配合しても良いし、グレーズ添加用油脂組成物をそのまま配合してもよい。 (Oil composition for glaze addition contained in glaze)
In the present invention, the amount of the oil composition for glaze addition to the glaze is desirably 16 to 75% by weight, more preferably 25 to 60% by weight, most preferably 28 to 50% by weight based on the whole glaze. It is desirable to be. The addition method may be blended after the state of the oil composition for glazes once added to the oil or fat, or the oil composition for glaze addition may be blended as it is.
本発明において、グレーズにグレーズ添加用油脂組成物の配合量はグレーズ全体に対して１６～７５重量％であることが望ましく、より好ましくは２５～６０重量％、最も好ましくは２８～５０重量％であることが望ましい。その添加方法は一度油脂に添加したグレーズ用油脂組成物の状態にしてから配合しても良いし、グレーズ添加用油脂組成物をそのまま配合してもよい。 (Oil composition for glaze addition contained in glaze)
In the present invention, the amount of the oil composition for glaze addition to the glaze is desirably 16 to 75% by weight, more preferably 25 to 60% by weight, most preferably 28 to 50% by weight based on the whole glaze. It is desirable to be. The addition method may be blended after the state of the oil composition for glazes once added to the oil or fat, or the oil composition for glaze addition may be blended as it is.
（グレーズ添加用油脂組成物）
本発明に係るグレーズ添加用油脂組成物とは、一種類以上の糖類を含有する水相を、粒子径が５μｍ以下になるように油相に分散させたものである。
もっぱら、グレーズ用油脂組成物またはグレーズそのものに添加することで、課題であるところの口に入れた瞬間の風味発現がよく、油性感の少ない自然な甘さを持つという機能をグレーズに付加するものである。 (Grease additive oil composition)
The oil composition for glaze addition according to the present invention is obtained by dispersing an aqueous phase containing one or more saccharides in an oil phase so that the particle diameter is 5 μm or less.
By adding it to the oil composition for glazes or the glaze itself, it adds a function to the glaze that has a natural sweetness with less oiliness and good flavor expression in the mouth where it is a problem. It is.
本発明に係るグレーズ添加用油脂組成物とは、一種類以上の糖類を含有する水相を、粒子径が５μｍ以下になるように油相に分散させたものである。
もっぱら、グレーズ用油脂組成物またはグレーズそのものに添加することで、課題であるところの口に入れた瞬間の風味発現がよく、油性感の少ない自然な甘さを持つという機能をグレーズに付加するものである。 (Grease additive oil composition)
The oil composition for glaze addition according to the present invention is obtained by dispersing an aqueous phase containing one or more saccharides in an oil phase so that the particle diameter is 5 μm or less.
By adding it to the oil composition for glazes or the glaze itself, it adds a function to the glaze that has a natural sweetness with less oiliness and good flavor expression in the mouth where it is a problem. It is.
（グレーズ添加用油脂組成物に使用する油脂）
グレーズ添加用油脂組成物中に含有する油相で使用する油脂については、特に制限するものではないが、例えば、上記グレーズに用いられる油脂として例示したものを使用することができる。最終的にグレーズとしての油脂組成や物性に依存するが、グレーズに用いる油脂と同じものであるほうが添加によるグレーズの物性の変動が少なく商品設計をしやすいという点では望ましい。一方で、添加量が少ない場合はグレーズに用いる油脂と同じものでなくてもかまわない為、融点の低い油脂を用いる方がグレーズ添加用油脂自体の作成やそのあとの混合などの作業が容易になると点で望ましい (Fats and fats used in the oil composition for glaze addition)
Although it does not restrict | limit especially about the fats and oils used by the oil phase contained in the fats and oils composition for glaze addition, For example, what was illustrated as the fats and oils used for the said glaze can be used. Although it finally depends on the oil composition and physical properties as glaze, the same oil and fat used for glaze is desirable in terms of easy variation in the physical properties of glaze due to addition and easy product design. On the other hand, if the addition amount is small, it may not be the same as the fat used for glaze, so it is easier to use the fat with low melting point to create the glaze addition fat and the subsequent mixing. Is desirable in terms
グレーズ添加用油脂組成物中に含有する油相で使用する油脂については、特に制限するものではないが、例えば、上記グレーズに用いられる油脂として例示したものを使用することができる。最終的にグレーズとしての油脂組成や物性に依存するが、グレーズに用いる油脂と同じものであるほうが添加によるグレーズの物性の変動が少なく商品設計をしやすいという点では望ましい。一方で、添加量が少ない場合はグレーズに用いる油脂と同じものでなくてもかまわない為、融点の低い油脂を用いる方がグレーズ添加用油脂自体の作成やそのあとの混合などの作業が容易になると点で望ましい (Fats and fats used in the oil composition for glaze addition)
Although it does not restrict | limit especially about the fats and oils used by the oil phase contained in the fats and oils composition for glaze addition, For example, what was illustrated as the fats and oils used for the said glaze can be used. Although it finally depends on the oil composition and physical properties as glaze, the same oil and fat used for glaze is desirable in terms of easy variation in the physical properties of glaze due to addition and easy product design. On the other hand, if the addition amount is small, it may not be the same as the fat used for glaze, so it is easier to use the fat with low melting point to create the glaze addition fat and the subsequent mixing. Is desirable in terms
（グレーズ添加用油脂組成物に使用する糖類）
グレーズ添加用油脂組成物中に含有する水相で使用する糖類については、特に制限するものではないが、例えば、上記グレーズに用いられる糖類として例示したものを使用することができる。その中でも、ショ糖、乳糖、トレハロースをはじめとする各種二糖類、ブドウ糖、果糖をはじめとする各種単糖類、デキストリン、糖アルコール類が好ましく、その中でも、デキストリン、糖アルコール類、ショ糖、ブドウ糖がより好ましい。なお、これらの糖類は上記水相中で溶解している必要がある。 (Sugar used in oil composition for glaze addition)
Although it does not restrict | limit especially about the saccharides used in the aqueous phase contained in the oil composition for glaze addition, For example, what was illustrated as saccharides used for the said glaze can be used. Among them, various disaccharides including sucrose, lactose and trehalose, various monosaccharides including glucose and fructose, dextrin and sugar alcohols are preferable, and among them, dextrin, sugar alcohols, sucrose and glucose are preferable. More preferred. These saccharides need to be dissolved in the aqueous phase.
グレーズ添加用油脂組成物中に含有する水相で使用する糖類については、特に制限するものではないが、例えば、上記グレーズに用いられる糖類として例示したものを使用することができる。その中でも、ショ糖、乳糖、トレハロースをはじめとする各種二糖類、ブドウ糖、果糖をはじめとする各種単糖類、デキストリン、糖アルコール類が好ましく、その中でも、デキストリン、糖アルコール類、ショ糖、ブドウ糖がより好ましい。なお、これらの糖類は上記水相中で溶解している必要がある。 (Sugar used in oil composition for glaze addition)
Although it does not restrict | limit especially about the saccharides used in the aqueous phase contained in the oil composition for glaze addition, For example, what was illustrated as saccharides used for the said glaze can be used. Among them, various disaccharides including sucrose, lactose and trehalose, various monosaccharides including glucose and fructose, dextrin and sugar alcohols are preferable, and among them, dextrin, sugar alcohols, sucrose and glucose are preferable. More preferred. These saccharides need to be dissolved in the aqueous phase.
（グレーズ添加用油脂組成物中の水相量）
グレーズ添加用油脂組成物中の水相とは糖類等の水溶性成分および水分を指す。
グレーズ添加用油脂組成物中の水相は１～５０重量％含有していることが望ましい。この量はより望ましくは３～５０重量％であり、さらに望ましくは５～５０重量％である。適当な量の水相を含有することで、最終的なグレーズにおいて、風味発現が良好で、また、流動性のよい製品を得ることができる。 (Amount of aqueous phase in oil composition for glaze addition)
The water phase in the oil composition for glaze addition refers to water-soluble components such as sugars and moisture.
The aqueous phase in the oil composition for glaze addition is desirably contained in an amount of 1 to 50% by weight. This amount is more desirably 3 to 50% by weight, and further desirably 5 to 50% by weight. By containing an appropriate amount of the aqueous phase, it is possible to obtain a product having good flavor expression and good fluidity in the final glaze.
グレーズ添加用油脂組成物中の水相とは糖類等の水溶性成分および水分を指す。
グレーズ添加用油脂組成物中の水相は１～５０重量％含有していることが望ましい。この量はより望ましくは３～５０重量％であり、さらに望ましくは５～５０重量％である。適当な量の水相を含有することで、最終的なグレーズにおいて、風味発現が良好で、また、流動性のよい製品を得ることができる。 (Amount of aqueous phase in oil composition for glaze addition)
The water phase in the oil composition for glaze addition refers to water-soluble components such as sugars and moisture.
The aqueous phase in the oil composition for glaze addition is desirably contained in an amount of 1 to 50% by weight. This amount is more desirably 3 to 50% by weight, and further desirably 5 to 50% by weight. By containing an appropriate amount of the aqueous phase, it is possible to obtain a product having good flavor expression and good fluidity in the final glaze.
（グレーズ添加用油脂組成物中の水相中の糖類量）
グレーズ添加用油脂組成物中の水相中の糖類は、１８～７５重量％含有している必要がある。この量はより望ましくは３０～７５重量％であり、さらに望ましくは５０～７５重量％である。適当な量の糖類を含むことで、流動性がよく、かつ風味発現のよいグレーズを得ることができる。 (Amount of sugar in the aqueous phase in the oil composition for glaze addition)
The saccharide in the aqueous phase in the oil composition for glaze addition needs to contain 18 to 75% by weight. This amount is more desirably 30 to 75% by weight, and further desirably 50 to 75% by weight. By containing an appropriate amount of saccharide, a glaze with good fluidity and good flavor expression can be obtained.
グレーズ添加用油脂組成物中の水相中の糖類は、１８～７５重量％含有している必要がある。この量はより望ましくは３０～７５重量％であり、さらに望ましくは５０～７５重量％である。適当な量の糖類を含むことで、流動性がよく、かつ風味発現のよいグレーズを得ることができる。 (Amount of sugar in the aqueous phase in the oil composition for glaze addition)
The saccharide in the aqueous phase in the oil composition for glaze addition needs to contain 18 to 75% by weight. This amount is more desirably 30 to 75% by weight, and further desirably 50 to 75% by weight. By containing an appropriate amount of saccharide, a glaze with good fluidity and good flavor expression can be obtained.
（グレーズ添加用油脂組成物中の水相中の水分量）
グレーズ添加用油脂組成物中に分散している水相中の水分は、１８～７５重量％である必要がある。この量はより望ましくは３０～７５重量％であり、さらに望ましくは５０～７５重量％である。水相中の水分量を適当な量とすることで、風味発現がよく、かつ、流動性のよいグレーズを得ることができる。 (Moisture content in the aqueous phase in the oil composition for glaze addition)
The water content in the aqueous phase dispersed in the oil composition for glaze addition needs to be 18 to 75% by weight. This amount is more desirably 30 to 75% by weight, and further desirably 50 to 75% by weight. By setting the amount of water in the aqueous phase to an appropriate amount, it is possible to obtain a glaze with good flavor and good fluidity.
グレーズ添加用油脂組成物中に分散している水相中の水分は、１８～７５重量％である必要がある。この量はより望ましくは３０～７５重量％であり、さらに望ましくは５０～７５重量％である。水相中の水分量を適当な量とすることで、風味発現がよく、かつ、流動性のよいグレーズを得ることができる。 (Moisture content in the aqueous phase in the oil composition for glaze addition)
The water content in the aqueous phase dispersed in the oil composition for glaze addition needs to be 18 to 75% by weight. This amount is more desirably 30 to 75% by weight, and further desirably 50 to 75% by weight. By setting the amount of water in the aqueous phase to an appropriate amount, it is possible to obtain a glaze with good flavor and good fluidity.
（グレーズ添加用油脂組成物中の水分量）
グレーズ添加用油脂組成物中の水分量は、１～３０重量％である必要がある。
この量はより望ましくは３～２５重量％であり、さらに望ましくは５～２０重量％である。グレーズ添加用油脂組成物が適当な量の水分を含むことで、風味発現がよく、かつ、流動性のよいグレーズを得ることができる。 (Moisture content in oil composition for glaze addition)
The water content in the oil composition for glaze addition needs to be 1 to 30% by weight.
This amount is more desirably 3 to 25% by weight, and further desirably 5 to 20% by weight. When the oil composition for glaze addition contains an appropriate amount of moisture, it is possible to obtain a glaze with good flavor expression and good fluidity.
グレーズ添加用油脂組成物中の水分量は、１～３０重量％である必要がある。
この量はより望ましくは３～２５重量％であり、さらに望ましくは５～２０重量％である。グレーズ添加用油脂組成物が適当な量の水分を含むことで、風味発現がよく、かつ、流動性のよいグレーズを得ることができる。 (Moisture content in oil composition for glaze addition)
The water content in the oil composition for glaze addition needs to be 1 to 30% by weight.
This amount is more desirably 3 to 25% by weight, and further desirably 5 to 20% by weight. When the oil composition for glaze addition contains an appropriate amount of moisture, it is possible to obtain a glaze with good flavor expression and good fluidity.
（グレーズ添加用油脂組成物中の乳化剤）
本発明で言う油相とは、グレーズ添加用油脂組成物中の水相を分散するための分散媒として使用され、使用する油脂について特に制限するものではないが、例えば、上記でグレーズに用いることができるとして例示した油脂を使用することができ、より好ましくは常温で液状の油脂である。また必要に応じて親油性の乳化剤を使用することが出来る。
ここで親油性乳化剤とは、本発明ではＨＬＢ７以下の乳化剤をさす。具体的には、ポリグリセリンエステル、シュガーエステル、ソルビタンエステル、モノグリセリン脂肪酸エステル、レシチンから選ばれる１以上が望ましく、より望ましくはポリグリセリンエステル、シュガーエステル、蒸留モノグリセリド、レシチンが好ましく、特にポリグリセリンエステルが好ましく、そのうちポリグリセリン縮合リシノレイン酸エステルが最も好ましい。なお、ポリグリセリン縮合リシノレートはＰＧＰＲと略称されることがある。
上記親油性乳化剤はグレーズ添加用油脂組成物中の水相中の水分量に対して５０～２００重量％、より望ましくは６０～１５０重量％含有することが望ましい。親油性乳化剤を適当な量含むことで、乳化が良好なグレーズ添加用油脂組成物を得ることができる。 (Emulsifier in oil composition for glaze addition)
The oil phase referred to in the present invention is used as a dispersion medium for dispersing the aqueous phase in the oil composition for glaze addition, and is not particularly limited with respect to the oil used. Oils and fats exemplified as being capable of being used can be used, and oils and fats that are liquid at room temperature are more preferable. Moreover, a lipophilic emulsifier can be used as needed.
Here, the lipophilic emulsifier means an emulsifier having an HLB of 7 or less in the present invention. Specifically, one or more selected from polyglycerin ester, sugar ester, sorbitan ester, monoglycerin fatty acid ester, and lecithin is desirable, more desirably polyglycerin ester, sugar ester, distilled monoglyceride, and lecithin, particularly polyglycerin ester. Among them, polyglycerin condensed ricinoleic acid ester is most preferable. Polyglycerin condensed ricinolate may be abbreviated as PGPR.
The lipophilic emulsifier is preferably contained in an amount of 50 to 200% by weight, more preferably 60 to 150% by weight, based on the amount of water in the aqueous phase in the oil composition for glaze addition. By including an appropriate amount of the lipophilic emulsifier, an oil composition for glaze addition with good emulsification can be obtained.
本発明で言う油相とは、グレーズ添加用油脂組成物中の水相を分散するための分散媒として使用され、使用する油脂について特に制限するものではないが、例えば、上記でグレーズに用いることができるとして例示した油脂を使用することができ、より好ましくは常温で液状の油脂である。また必要に応じて親油性の乳化剤を使用することが出来る。
ここで親油性乳化剤とは、本発明ではＨＬＢ７以下の乳化剤をさす。具体的には、ポリグリセリンエステル、シュガーエステル、ソルビタンエステル、モノグリセリン脂肪酸エステル、レシチンから選ばれる１以上が望ましく、より望ましくはポリグリセリンエステル、シュガーエステル、蒸留モノグリセリド、レシチンが好ましく、特にポリグリセリンエステルが好ましく、そのうちポリグリセリン縮合リシノレイン酸エステルが最も好ましい。なお、ポリグリセリン縮合リシノレートはＰＧＰＲと略称されることがある。
上記親油性乳化剤はグレーズ添加用油脂組成物中の水相中の水分量に対して５０～２００重量％、より望ましくは６０～１５０重量％含有することが望ましい。親油性乳化剤を適当な量含むことで、乳化が良好なグレーズ添加用油脂組成物を得ることができる。 (Emulsifier in oil composition for glaze addition)
The oil phase referred to in the present invention is used as a dispersion medium for dispersing the aqueous phase in the oil composition for glaze addition, and is not particularly limited with respect to the oil used. Oils and fats exemplified as being capable of being used can be used, and oils and fats that are liquid at room temperature are more preferable. Moreover, a lipophilic emulsifier can be used as needed.
Here, the lipophilic emulsifier means an emulsifier having an HLB of 7 or less in the present invention. Specifically, one or more selected from polyglycerin ester, sugar ester, sorbitan ester, monoglycerin fatty acid ester, and lecithin is desirable, more desirably polyglycerin ester, sugar ester, distilled monoglyceride, and lecithin, particularly polyglycerin ester. Among them, polyglycerin condensed ricinoleic acid ester is most preferable. Polyglycerin condensed ricinolate may be abbreviated as PGPR.
The lipophilic emulsifier is preferably contained in an amount of 50 to 200% by weight, more preferably 60 to 150% by weight, based on the amount of water in the aqueous phase in the oil composition for glaze addition. By including an appropriate amount of the lipophilic emulsifier, an oil composition for glaze addition with good emulsification can be obtained.
（グレーズ添加用油脂組成物中の水相の分散方法）
本発明では、上記の水相を油相中に粒子径５μｍ以下となるように分散することが望ましい。これには、各種の乳化機を使用することが出来る。具体的には、静止型混合分散機装置や高圧ホモゲナイザーや超音波乳化機、また、湿式ジェットミルとも言われる２液衝突型の乳化装置を用いることができる。適当な乳化装置を使用することで、所定の油脂組成物を得ることができる。なお、高圧ホモゲナイザーを使用する場合の一般的な乳化条件は、３０～４０ＭＰａ、１０～３０パスである。 (Dispersion method of aqueous phase in oil composition for glaze addition)
In the present invention, it is desirable to disperse the aqueous phase in the oil phase so that the particle diameter is 5 μm or less. Various emulsifiers can be used for this. Specifically, a static mixing / dispersing device, a high-pressure homogenizer, an ultrasonic emulsifier, or a two-liquid collision type emulsifying device called a wet jet mill can be used. By using a suitable emulsifying device, a predetermined oil and fat composition can be obtained. The general emulsification conditions when using a high-pressure homogenizer are 30 to 40 MPa and 10 to 30 passes.
本発明では、上記の水相を油相中に粒子径５μｍ以下となるように分散することが望ましい。これには、各種の乳化機を使用することが出来る。具体的には、静止型混合分散機装置や高圧ホモゲナイザーや超音波乳化機、また、湿式ジェットミルとも言われる２液衝突型の乳化装置を用いることができる。適当な乳化装置を使用することで、所定の油脂組成物を得ることができる。なお、高圧ホモゲナイザーを使用する場合の一般的な乳化条件は、３０～４０ＭＰａ、１０～３０パスである。 (Dispersion method of aqueous phase in oil composition for glaze addition)
In the present invention, it is desirable to disperse the aqueous phase in the oil phase so that the particle diameter is 5 μm or less. Various emulsifiers can be used for this. Specifically, a static mixing / dispersing device, a high-pressure homogenizer, an ultrasonic emulsifier, or a two-liquid collision type emulsifying device called a wet jet mill can be used. By using a suitable emulsifying device, a predetermined oil and fat composition can be obtained. The general emulsification conditions when using a high-pressure homogenizer are 30 to 40 MPa and 10 to 30 passes.
粒子径は、以下の方法で測定する。
装置名：ゼータサイザーナノS、製造元：マルバーン
測定するサンプル１～１０μｌをヘキサン２ｍｌに希釈し、測定した。温度： ２０．０℃
平衡時間： ２４０秒
セル：ガラスセル
測定角度： １７３°
ポジショニング法：最適ポジション選択
自動減衰の選択：有 The particle diameter is measured by the following method.
Device name: Zetasizer Nano S, manufacturer: Malvern Samples 1 to 10 μl to be measured were diluted in 2 ml of hexane and measured. Temperature: 20.0 ° C
Equilibrium time: 240 seconds Cell: Glass cell Measurement angle: 173 °
Positioning method: Optimal position selection Automatic damping selection: Existence
装置名：ゼータサイザーナノS、製造元：マルバーン
測定するサンプル１～１０μｌをヘキサン２ｍｌに希釈し、測定した。温度： ２０．０℃
平衡時間： ２４０秒
セル：ガラスセル
測定角度： １７３°
ポジショニング法：最適ポジション選択
自動減衰の選択：有 The particle diameter is measured by the following method.
Device name: Zetasizer Nano S, manufacturer: Malvern Samples 1 to 10 μl to be measured were diluted in 2 ml of hexane and measured. Temperature: 20.0 ° C
Equilibrium time: 240 seconds Cell: Glass cell Measurement angle: 173 °
Positioning method: Optimal position selection Automatic damping selection: Existence
（グレーズ用油脂組成物）
グレーズ用油脂組成物とは、グレーズ添加用油脂組成物を油脂に配合することで得られるものであり、作業性を簡便にするために一度油脂中にて希釈した上で最終的にグレーズに配合するものである。グレーズ添加用油脂組成物自体を濃厚な状態にして供給することで、グレーズ添加用油脂組成物を少量に抑え、それ以外の油脂を商品設計上の制限に従った配合を組むことができるといった利点がある。一方で、グレーズ添加用油脂組成物を直接グレーズに添加してもかまわない。
グレーズ添加用油脂組成物からグレーズ用油脂組成物を作成する方法は特に限定はされず、油脂にグレーズ添加用油脂組成物を添加して均質になるよう混合することで得られる。グレーズ中のグレーズ添加用油脂組成物が上記示した範囲でありさえすれば、グレーズ用油脂組成物中のグレーズ添加用油脂組成物の配合量は限定されない。ただし、グレーズ添加用油脂組成物中の水分量が多くなるにつれてグレーズに含まれる糖類を融解させかねないため、その場合はグレーズ添加用油脂組成物を一度油脂に添加した上でグレーズに配合する方が望ましい。
グレーズ用油脂組成物中に糖類が０．１～３０重量％、望ましくは１～１０重量％含有するようにグレーズ添加用油脂組成物を配合することが望ましい。グレーズ用油脂組成物中の糖類を適当な量とすることで、風味発現が良好なグレーズをえることができる。
また、グレーズ用油脂組成物中に水分が０．１～３０重量％、望ましくは１～１０重量％含有するようにグレーズ添加用油脂組成物を配合することが望ましい。グレーズ用油脂組成物中の水分を適当な値とすることで、風味発現が良好なグレーズをえることができる。 (Grease oil composition)
The oil composition for glazes is obtained by blending the oil composition for glaze addition into fats and oils, and once diluted in fats and oils for the sake of ease of workability, it is finally blended into glazes. To do. By supplying the oil composition for glaze addition in a concentrated state, the advantage is that the oil composition for glaze addition can be suppressed to a small amount, and other oils can be formulated according to product design restrictions. There is. On the other hand, the oil composition for glaze addition may be added directly to the glaze.
The method for producing the oil composition for glaze from the oil composition for glaze addition is not particularly limited, and it can be obtained by adding the oil composition for glaze addition to oil and mixing so as to be homogeneous. As long as the oil composition for glaze addition in the glaze is within the above range, the blending amount of the oil composition for glaze addition in the oil composition for glaze is not limited. However, since the sugar contained in the glaze may be melted as the water content in the oil composition for glaze addition increases, in that case, the oil composition for glaze addition is once added to the oil and then blended into the glaze Is desirable.
It is desirable to blend the oil composition for glaze addition so that saccharides are contained in the oil composition for glazes in an amount of 0.1 to 30% by weight, preferably 1 to 10% by weight. The glaze with favorable flavor expression can be obtained by making the saccharide | sugar in the oil-fat composition for glazes into a suitable quantity.
Further, it is desirable to blend the oil composition for glaze addition so that the water content in the oil composition for glaze is 0.1 to 30% by weight, preferably 1 to 10% by weight. By setting the moisture in the oil composition for glazes to an appropriate value, a glaze with good flavor expression can be obtained.
グレーズ用油脂組成物とは、グレーズ添加用油脂組成物を油脂に配合することで得られるものであり、作業性を簡便にするために一度油脂中にて希釈した上で最終的にグレーズに配合するものである。グレーズ添加用油脂組成物自体を濃厚な状態にして供給することで、グレーズ添加用油脂組成物を少量に抑え、それ以外の油脂を商品設計上の制限に従った配合を組むことができるといった利点がある。一方で、グレーズ添加用油脂組成物を直接グレーズに添加してもかまわない。
グレーズ添加用油脂組成物からグレーズ用油脂組成物を作成する方法は特に限定はされず、油脂にグレーズ添加用油脂組成物を添加して均質になるよう混合することで得られる。グレーズ中のグレーズ添加用油脂組成物が上記示した範囲でありさえすれば、グレーズ用油脂組成物中のグレーズ添加用油脂組成物の配合量は限定されない。ただし、グレーズ添加用油脂組成物中の水分量が多くなるにつれてグレーズに含まれる糖類を融解させかねないため、その場合はグレーズ添加用油脂組成物を一度油脂に添加した上でグレーズに配合する方が望ましい。
グレーズ用油脂組成物中に糖類が０．１～３０重量％、望ましくは１～１０重量％含有するようにグレーズ添加用油脂組成物を配合することが望ましい。グレーズ用油脂組成物中の糖類を適当な量とすることで、風味発現が良好なグレーズをえることができる。
また、グレーズ用油脂組成物中に水分が０．１～３０重量％、望ましくは１～１０重量％含有するようにグレーズ添加用油脂組成物を配合することが望ましい。グレーズ用油脂組成物中の水分を適当な値とすることで、風味発現が良好なグレーズをえることができる。 (Grease oil composition)
The oil composition for glazes is obtained by blending the oil composition for glaze addition into fats and oils, and once diluted in fats and oils for the sake of ease of workability, it is finally blended into glazes. To do. By supplying the oil composition for glaze addition in a concentrated state, the advantage is that the oil composition for glaze addition can be suppressed to a small amount, and other oils can be formulated according to product design restrictions. There is. On the other hand, the oil composition for glaze addition may be added directly to the glaze.
The method for producing the oil composition for glaze from the oil composition for glaze addition is not particularly limited, and it can be obtained by adding the oil composition for glaze addition to oil and mixing so as to be homogeneous. As long as the oil composition for glaze addition in the glaze is within the above range, the blending amount of the oil composition for glaze addition in the oil composition for glaze is not limited. However, since the sugar contained in the glaze may be melted as the water content in the oil composition for glaze addition increases, in that case, the oil composition for glaze addition is once added to the oil and then blended into the glaze Is desirable.
It is desirable to blend the oil composition for glaze addition so that saccharides are contained in the oil composition for glazes in an amount of 0.1 to 30% by weight, preferably 1 to 10% by weight. The glaze with favorable flavor expression can be obtained by making the saccharide | sugar in the oil-fat composition for glazes into a suitable quantity.
Further, it is desirable to blend the oil composition for glaze addition so that the water content in the oil composition for glaze is 0.1 to 30% by weight, preferably 1 to 10% by weight. By setting the moisture in the oil composition for glazes to an appropriate value, a glaze with good flavor expression can be obtained.
（グレーズ用油脂組成物に使用する油脂）
グレーズ添加用油脂組成物中に含有する油相で使用する油脂については、グレーズ添加用油脂組成物同様に、特に制限するものではないが、例えば、上記グレーズに用いられる油脂として例示したものを使用することができる。 (Fats used in the oil composition for glazes)
The fats and oils used in the oil phase contained in the glaze-added oil and fat composition are not particularly limited, as in the oil-and-fat composition for glaze addition, but for example, those exemplified as the fats and oils used in the glaze are used. can do.
グレーズ添加用油脂組成物中に含有する油相で使用する油脂については、グレーズ添加用油脂組成物同様に、特に制限するものではないが、例えば、上記グレーズに用いられる油脂として例示したものを使用することができる。 (Fats used in the oil composition for glazes)
The fats and oils used in the oil phase contained in the glaze-added oil and fat composition are not particularly limited, as in the oil-and-fat composition for glaze addition, but for example, those exemplified as the fats and oils used in the glaze are used. can do.
（グレーズ中のグレーズ添加用油脂組成物配合量）
上記の通り、グレーズ添加用油脂組成物はグレーズ用油脂組成物を介さずに、グレーズに直接添加してもかまわない。グレーズ添加用油脂組成物の添加量はグレーズに対して１６～７５重量％、より好ましくは２５～６０重量％とするのが好ましい。グレーズ添加用油脂組成物を適当な量とすることで、風味発現及び流動性が良好なグレーズを得ることができる。 (Amount of grease composition for glaze addition in glaze)
As described above, the oil composition for glaze addition may be added directly to the glaze without using the oil composition for glaze. The addition amount of the oil composition for glaze addition is preferably 16 to 75% by weight, more preferably 25 to 60% by weight based on the glaze. By making the oil composition for glaze addition into an appropriate amount, a glaze with good flavor expression and fluidity can be obtained.
上記の通り、グレーズ添加用油脂組成物はグレーズ用油脂組成物を介さずに、グレーズに直接添加してもかまわない。グレーズ添加用油脂組成物の添加量はグレーズに対して１６～７５重量％、より好ましくは２５～６０重量％とするのが好ましい。グレーズ添加用油脂組成物を適当な量とすることで、風味発現及び流動性が良好なグレーズを得ることができる。 (Amount of grease composition for glaze addition in glaze)
As described above, the oil composition for glaze addition may be added directly to the glaze without using the oil composition for glaze. The addition amount of the oil composition for glaze addition is preferably 16 to 75% by weight, more preferably 25 to 60% by weight based on the glaze. By making the oil composition for glaze addition into an appropriate amount, a glaze with good flavor expression and fluidity can be obtained.
（製菓製パン素材）
本発明で言うグレーズと組み合わせて用いる製菓製パン素材としては、製菓が冷菓、冷蔵菓子及び常温流通菓子であり、具体的に冷菓としては、アイスクリーム、アイスミルク、ラクトアイス、氷菓等が例示できる。冷蔵菓子としては、ケーキ、シュークリーム、プリン、ゼリー、ババロア等が例示できる。常温流通菓子としては、ビスケット、クッキー、クラッカー、ポテトチップス等が例示できる。また、製パン素材としては、ドーナツ、パン等が例示できる。 (Confectionery bread material)
As the confectionery bakery material used in combination with the glaze referred to in the present invention, confectionery is frozen confectionery, refrigerated confectionery, and room temperature distribution confectionery, and specific examples of frozen confectionery include ice cream, ice milk, lacto ice, and ice confectionery. Examples of the refrigerated confectionery include cakes, cream puffs, puddings, jelly, bavarois and the like. Examples of the normal temperature confectionery include biscuits, cookies, crackers, and potato chips. Examples of bread-making materials include donuts and bread.
本発明で言うグレーズと組み合わせて用いる製菓製パン素材としては、製菓が冷菓、冷蔵菓子及び常温流通菓子であり、具体的に冷菓としては、アイスクリーム、アイスミルク、ラクトアイス、氷菓等が例示できる。冷蔵菓子としては、ケーキ、シュークリーム、プリン、ゼリー、ババロア等が例示できる。常温流通菓子としては、ビスケット、クッキー、クラッカー、ポテトチップス等が例示できる。また、製パン素材としては、ドーナツ、パン等が例示できる。 (Confectionery bread material)
As the confectionery bakery material used in combination with the glaze referred to in the present invention, confectionery is frozen confectionery, refrigerated confectionery, and room temperature distribution confectionery, and specific examples of frozen confectionery include ice cream, ice milk, lacto ice, and ice confectionery. Examples of the refrigerated confectionery include cakes, cream puffs, puddings, jelly, bavarois and the like. Examples of the normal temperature confectionery include biscuits, cookies, crackers, and potato chips. Examples of bread-making materials include donuts and bread.
（製菓製パン素材とグレーズとの組み合わせ方法）
製菓製パン素材に上記のグレーズを組み合わせる方法としては、エンローバー法、線書き法、ディッピング法等いずれの方法でもよく、作業としては、手作業、エンローバー等の機械を使用することもできる。上掛け条件としては、４０～５０℃の湯煎で、グレーズを融解した後、品温４０℃前後まで下げ、製菓製パン素材であるところの冷菓、冷蔵菓子、常温流通菓子、ドーナツ、パン等に上掛けすればよい。 (Combination method of confectionery bread ingredients and glaze)
As a method of combining the glaze with the confectionery bread material, any method such as an enrober method, a line writing method, or a dipping method may be used, and a machine such as a manual operation or an enrober may be used as the operation. The top condition is that the glaze is melted in a 40-50 ° C hot water bath, then lowered to around 40 ° C, and used for frozen confectionery, refrigerated confectionery, room temperature distribution confectionery, donuts, bread, etc. Just add it.
製菓製パン素材に上記のグレーズを組み合わせる方法としては、エンローバー法、線書き法、ディッピング法等いずれの方法でもよく、作業としては、手作業、エンローバー等の機械を使用することもできる。上掛け条件としては、４０～５０℃の湯煎で、グレーズを融解した後、品温４０℃前後まで下げ、製菓製パン素材であるところの冷菓、冷蔵菓子、常温流通菓子、ドーナツ、パン等に上掛けすればよい。 (Combination method of confectionery bread ingredients and glaze)
As a method of combining the glaze with the confectionery bread material, any method such as an enrober method, a line writing method, or a dipping method may be used, and a machine such as a manual operation or an enrober may be used as the operation. The top condition is that the glaze is melted in a 40-50 ° C hot water bath, then lowered to around 40 ° C, and used for frozen confectionery, refrigerated confectionery, room temperature distribution confectionery, donuts, bread, etc. Just add it.
以下に本発明の実施例を示す。実施例中の部及び％は特に断りがない場合は重量基準を示すものである。
Examples of the present invention are shown below. In the examples, “part” and “%” are based on weight unless otherwise specified.
グレーズ添加用油脂組成物を表１に示された各配合に基づき、「○グレーズ添加用油脂組成物の調製法」に従い調製した。
グレーズ添加用油脂組成物は「○グレーズ添加用油脂組成物の評価法」に従い評価した。 The oil / fat composition for glaze addition was prepared according to “○ Preparation method for oil / fat composition for glaze addition” based on each formulation shown in Table 1.
The oil composition for glaze addition was evaluated according to “Evaluation method of oil composition for glaze addition”.
グレーズ添加用油脂組成物は「○グレーズ添加用油脂組成物の評価法」に従い評価した。 The oil / fat composition for glaze addition was prepared according to “○ Preparation method for oil / fat composition for glaze addition” based on each formulation shown in Table 1.
The oil composition for glaze addition was evaluated according to “Evaluation method of oil composition for glaze addition”.
○グレーズ添加用油脂組成物の調製法
１．配合中の水相と分類されている原材料を混合、溶解して水相とした。
２．同様に、油相と分類されている原材料を混合、溶解して油相とした。
３．油相に水相を入れ、ホモミキサーにて１００００ｒｐｍ、１０分混合し、油脂組成物とした。 -Preparation method of oil composition for glaze addition The raw material classified as the aqueous phase being blended was mixed and dissolved to form an aqueous phase.
2. Similarly, raw materials classified as an oil phase were mixed and dissolved to obtain an oil phase.
3. The aqueous phase was put into the oil phase and mixed with a homomixer at 10,000 rpm for 10 minutes to obtain an oil and fat composition.
１．配合中の水相と分類されている原材料を混合、溶解して水相とした。
２．同様に、油相と分類されている原材料を混合、溶解して油相とした。
３．油相に水相を入れ、ホモミキサーにて１００００ｒｐｍ、１０分混合し、油脂組成物とした。 -Preparation method of oil composition for glaze addition The raw material classified as the aqueous phase being blended was mixed and dissolved to form an aqueous phase.
2. Similarly, raw materials classified as an oil phase were mixed and dissolved to obtain an oil phase.
3. The aqueous phase was put into the oil phase and mixed with a homomixer at 10,000 rpm for 10 minutes to obtain an oil and fat composition.
○グレーズ添加用油脂組成物の評価法
（乳化）
◎：非常に良い
○：良い
△：乳化は出来ている
×：乳化していない ○ Evaluation method (emulsification) of oil composition for glaze addition
◎: Very good ○: Good △: Emulsified ×: Not emulsified
（乳化）
◎：非常に良い
○：良い
△：乳化は出来ている
×：乳化していない ○ Evaluation method (emulsification) of oil composition for glaze addition
◎: Very good ○: Good △: Emulsified ×: Not emulsified
（表１）グレーズ添加用油脂組成物の配合
・砂糖：粉糖（株式会社有友商店製）
・乳化剤：ＣＲＳ－７５（阪本薬品工業株式会社製）
・植物油脂：パームエース１０（不二製油株式会社製）
・レシチン：辻製油株式会社製
を使用した。 (Table 1) Formulation of oil composition for glaze addition
・ Sugar: Powdered sugar (manufactured by Yutomo Co., Ltd.)
・ Emulsifier: CRS-75 (Sakamoto Pharmaceutical Co., Ltd.)
・ Vegetable fat / oil: Palm Ace 10 (Fuji Oil Co., Ltd.)
-Lecithin: The product made from Sakai Oil Co., Ltd. was used.
・乳化剤：ＣＲＳ－７５（阪本薬品工業株式会社製）
・植物油脂：パームエース１０（不二製油株式会社製）
・レシチン：辻製油株式会社製
を使用した。 (Table 1) Formulation of oil composition for glaze addition
・ Emulsifier: CRS-75 (Sakamoto Pharmaceutical Co., Ltd.)
・ Vegetable fat / oil: Palm Ace 10 (Fuji Oil Co., Ltd.)
-Lecithin: The product made from Sakai Oil Co., Ltd. was used.
○グレーズ添加用油脂組成物の評価
実施例１から実施例４にかけて、水相中の糖類の割合が多いほど乳化が非常に良かった。しかし、比較例１は水相中に糖類が存在せず、乳化はしたものの安定性は高くなかった。
比較例２は油相中に乳化剤が存在していないため、乳化することができなかった。 ○ Evaluation of oil composition for glaze addition From Example 1 to Example 4, the larger the proportion of saccharide in the aqueous phase, the better the emulsification. However, in Comparative Example 1, no saccharide was present in the aqueous phase, and although the emulsification was performed, the stability was not high.
Comparative Example 2 could not be emulsified because there was no emulsifier in the oil phase.
実施例１から実施例４にかけて、水相中の糖類の割合が多いほど乳化が非常に良かった。しかし、比較例１は水相中に糖類が存在せず、乳化はしたものの安定性は高くなかった。
比較例２は油相中に乳化剤が存在していないため、乳化することができなかった。 ○ Evaluation of oil composition for glaze addition From Example 1 to Example 4, the larger the proportion of saccharide in the aqueous phase, the better the emulsification. However, in Comparative Example 1, no saccharide was present in the aqueous phase, and although the emulsification was performed, the stability was not high.
Comparative Example 2 could not be emulsified because there was no emulsifier in the oil phase.
続いて、グレーズ添加用油脂組成物を表２に示された各配合に基づき、「○グレーズ添加用油脂組成物の調製法」に従い調製した。
Subsequently, the oil / fat composition for glaze addition was prepared according to “○ Preparation method for oil / fat composition for glaze addition” based on each formulation shown in Table 2.
（表２）グレーズ添加用油脂組成物の配合
(Table 2) Formulation of oil composition for glaze addition
実施例６は糖類の種類にマルチトールを使用したが、乳化は非常に良かった。
実施例７は糖類の種類にマルトデキストリンを使用したが、乳化は非常に良かった。
実施例８は糖類の種類にブドウ糖を使用したが、乳化は非常に良かった。
糖の種類以外は全く同じであった実施例６から実施例８、そして実施例１はその乳化物性は同程度に良好であった In Example 6, maltitol was used as the type of saccharide, but the emulsification was very good.
In Example 7, maltodextrin was used as the type of saccharide, but the emulsification was very good.
In Example 8, glucose was used as the type of saccharide, but the emulsification was very good.
Except for the type of sugar, Examples 6 to 8 and Example 1, which were exactly the same, had the same emulsion properties.
実施例７は糖類の種類にマルトデキストリンを使用したが、乳化は非常に良かった。
実施例８は糖類の種類にブドウ糖を使用したが、乳化は非常に良かった。
糖の種類以外は全く同じであった実施例６から実施例８、そして実施例１はその乳化物性は同程度に良好であった In Example 6, maltitol was used as the type of saccharide, but the emulsification was very good.
In Example 7, maltodextrin was used as the type of saccharide, but the emulsification was very good.
In Example 8, glucose was used as the type of saccharide, but the emulsification was very good.
Except for the type of sugar, Examples 6 to 8 and Example 1, which were exactly the same, had the same emulsion properties.
上記一連の操作で得られたグレーズ添加用油脂組成物は、表３のグレーズの配合に基づき、「○グレーズの調製法」に従ってグレーズを調製した。
グレーズは「○グレーズの評価法」に従い評価した。 The oil-and-fat composition for glaze addition obtained by the above series of operations prepared glazes according to “Grease preparation method” based on the composition of glazes in Table 3.
The glaze was evaluated according to “○ Glaze Evaluation Method”.
グレーズは「○グレーズの評価法」に従い評価した。 The oil-and-fat composition for glaze addition obtained by the above series of operations prepared glazes according to “Grease preparation method” based on the composition of glazes in Table 3.
The glaze was evaluated according to “○ Glaze Evaluation Method”.
○グレーズの調製法
全ての配合物をコンチェに投入し、６０℃で均一な状態になるまで攪拌・混合した。 ○ Preparation method of glaze All the blends were put into a conche and stirred and mixed until uniform at 60 ° C.
全ての配合物をコンチェに投入し、６０℃で均一な状態になるまで攪拌・混合した。 ○ Preparation method of glaze All the blends were put into a conche and stirred and mixed until uniform at 60 ° C.
○グレーズの評価法
（コーティング適性）
◎：コーティングに非常に適している
○：コーティングに適している
△：コーティングできる
×：コーティングできない
◎、○、△を合格とした。
（風味）
◎：油性感がなく、甘味の発現がとても良い
○：油性感は少なく、甘味の発現が良い
△：油性感は少ない、甘味の発現が従来並
×：油性感強い、甘味の発現が従来並
◎、○、△を合格とした。
なお、コーティング適正及び風味のいずれもが合格となったサンプルを最終合格と判断した。 ○ Glaze evaluation method (coating suitability)
◎: Very suitable for coating ○: Suitable for coating Δ: Can be coated ×: Cannot be coated ◎, ○, Δ
(Flavor)
A: There is no oily feeling and the sweetness expression is very good. ○: The oily feeling is low and the sweetness expression is good. Δ: The oily feeling is low, the sweetness expression is the same as before. ×: The oily feeling is strong and the sweetness expression is the same as before. ◎, ○, and △ were considered acceptable.
A sample that passed both coating suitability and flavor was judged as the final pass.
（コーティング適性）
◎：コーティングに非常に適している
○：コーティングに適している
△：コーティングできる
×：コーティングできない
◎、○、△を合格とした。
（風味）
◎：油性感がなく、甘味の発現がとても良い
○：油性感は少なく、甘味の発現が良い
△：油性感は少ない、甘味の発現が従来並
×：油性感強い、甘味の発現が従来並
◎、○、△を合格とした。
なお、コーティング適正及び風味のいずれもが合格となったサンプルを最終合格と判断した。 ○ Glaze evaluation method (coating suitability)
◎: Very suitable for coating ○: Suitable for coating Δ: Can be coated ×: Cannot be coated ◎, ○, Δ
(Flavor)
A: There is no oily feeling and the sweetness expression is very good. ○: The oily feeling is low and the sweetness expression is good. Δ: The oily feeling is low, the sweetness expression is the same as before. ×: The oily feeling is strong and the sweetness expression is the same as before. ◎, ○, and △ were considered acceptable.
A sample that passed both coating suitability and flavor was judged as the final pass.
表３ グレーズの配合
・植物油脂：ニューメラリン３６（不二製油製株式会社製） Table 3 Composition of glaze
・ Vegetable fats and oils: New meralin 36 (made by Fuji Oil Co., Ltd.)
・植物油脂：ニューメラリン３６（不二製油製株式会社製） Table 3 Composition of glaze
・ Vegetable fats and oils: New meralin 36 (made by Fuji Oil Co., Ltd.)
○グレーズの評価
実施例６から１０にかけて、口に入れた瞬間の甘味発現が良く油性感が低減された自然な甘さを持つグレーズであった。
比較例３ではグレーズ添加用油脂組成物を使用していない従来の製法のものであり、口に入れた瞬間の油性感が強く従来並の甘さであった。
比較例４ではグレーズ添加用油脂組成物を使用していない従来の製法で、配合中の砂糖を増やして油脂を減らしたが、口に入れた瞬間の甘味発現は弱く油性感が強かった。
比較例５,６では油性感や甘味発現は非常に良いものの、グレーズがボテてしまい、コーティングに適さなかった。 ○ Evaluation of glaze From Example 6 to 10, it was a glaze having a natural sweetness with good sweetness expression at the moment of putting in the mouth and reduced oiliness.
In Comparative Example 3, the oil composition for glaze addition was not used, and the oily feeling at the moment of putting in the mouth was strong and the sweetness was as good as before.
In Comparative Example 4, the conventional fat-and-oil composition for adding glaze was used to increase the sugar in the blend and reduce the fat and oil, but the sweetness expression at the moment when it was put in the mouth was weak and the oily feeling was strong.
In Comparative Examples 5 and 6, although oily feeling and sweetness expression were very good, the glaze was blurred and it was not suitable for coating.
実施例６から１０にかけて、口に入れた瞬間の甘味発現が良く油性感が低減された自然な甘さを持つグレーズであった。
比較例３ではグレーズ添加用油脂組成物を使用していない従来の製法のものであり、口に入れた瞬間の油性感が強く従来並の甘さであった。
比較例４ではグレーズ添加用油脂組成物を使用していない従来の製法で、配合中の砂糖を増やして油脂を減らしたが、口に入れた瞬間の甘味発現は弱く油性感が強かった。
比較例５,６では油性感や甘味発現は非常に良いものの、グレーズがボテてしまい、コーティングに適さなかった。 ○ Evaluation of glaze From Example 6 to 10, it was a glaze having a natural sweetness with good sweetness expression at the moment of putting in the mouth and reduced oiliness.
In Comparative Example 3, the oil composition for glaze addition was not used, and the oily feeling at the moment of putting in the mouth was strong and the sweetness was as good as before.
In Comparative Example 4, the conventional fat-and-oil composition for adding glaze was used to increase the sugar in the blend and reduce the fat and oil, but the sweetness expression at the moment when it was put in the mouth was weak and the oily feeling was strong.
In Comparative Examples 5 and 6, although oily feeling and sweetness expression were very good, the glaze was blurred and it was not suitable for coating.
以上のように、油性感低減のみならず、フォンダン様の風味発現の良さかつ自然な甘さをもつグレーズ及び該グレーズと製菓製パン素材とを組み合わせた組み合わせ食品を得ることができる。
As described above, it is possible to obtain not only a reduction in oiliness, but also a glaze having a fondant-like flavor and a natural sweetness, and a combination food combining the glaze and a confectionery bread material.
Claims (9)
- 以下の（ａ）ないし（ｂ）の条件を満たすことを特徴とするグレーズ添加用油脂組成物。
（ａ）１８～７５重量％の糖類を含む水相を含有する。
（ｂ）グレーズ添加用油脂組成物中に含有している水相中の水分量がグレーズ添加用油脂組成物に対して１～３０重量％である。 A grease composition for glaze addition characterized by satisfying the following conditions (a) to (b).
(A) Contains an aqueous phase containing 18-75% by weight sugars.
(B) The water content in the water phase contained in the oil composition for glaze addition is 1 to 30% by weight with respect to the oil composition for glaze addition. - 含有する糖類が糖アルコール、デキストリン、ショ糖、ブドウ糖より選ばれる１種以上であることを特徴とする請求項１記載のグレーズ添加用油脂組成物。 The fat and oil composition for glaze addition according to claim 1, wherein the saccharide contained is at least one selected from sugar alcohol, dextrin, sucrose, and glucose.
- ＨＬＢ値が７以下の親油性乳化剤を水相中の水分量に対して５０～２００重量％含有することを特徴とする請求項１記載ないし請求項２のグレーズ添加用油脂組成物。 3. The oil / fat composition for glaze addition according to claim 1, wherein a lipophilic emulsifier having an HLB value of 7 or less is contained in an amount of 50 to 200% by weight based on the water content in the aqueous phase.
- １８～７５重量％の糖類を含有する水相中を、水分が１～３０重量％となるように油相中に分散することを特徴とするグレーズ添加用油脂組成物の製造法。 A method for producing an oil-and-fat composition for glaze addition, wherein an aqueous phase containing 18 to 75% by weight of saccharide is dispersed in an oily phase so that the water content is 1 to 30% by weight.
- 請求項１ないし請求項３いずれか１項に記載のグレーズ添加用油脂組成物を油脂に配合することで、糖類が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物。 An oil composition for glazes comprising 0.1 to 30% by weight of saccharides by blending the oil composition for glaze addition according to any one of claims 1 to 3 with the oil.
- 請求項１ないし請求項３いずれか１項に記載のグレーズ添加用油脂組成物を油脂に配合することで、水分が０．１～３０重量％含有することを特徴とするグレーズ用油脂組成物。 4. An oil composition for glazes comprising 0.1 to 30% by weight of water by blending the oil composition for glaze addition according to any one of claims 1 to 3 into the oil.
- 請求項１ないし請求項４いずれか１項に記載のグレーズ添加用油脂組成物を１６～７５重量％配合すること特徴とするグレーズ。 A glaze comprising 16 to 75% by weight of the oil / fat composition for glaze addition according to any one of claims 1 to 4.
- 請求項５ないし請求項６記載のグレーズ用油脂組成物を配合すること特徴とするグレーズ。 The glaze characterized by mix | blending the oil-fat composition for glazes of Claim 5 thru | or 6.
- 請求項７ないし請求項８記載のグレーズを製菓製パン素材と組み合わることを特徴とする組み合わせ食品。 9. A combined food comprising the glaze according to claim 7 combined with a confectionery bread material.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5046868A (en) * | 1973-08-21 | 1975-04-25 | ||
| JPS54132248A (en) * | 1978-02-28 | 1979-10-15 | Itt | Precoat composition for preventing roasted and fried food from water and coating method |
| JPS5911137A (en) * | 1982-07-12 | 1984-01-20 | 森永製菓株式会社 | Production of confectionery coating material |
| JPS6342648A (en) * | 1986-08-11 | 1988-02-23 | Morinaga Milk Ind Co Ltd | Production of water-in-oil type emulsion for coating |
-
2018
- 2018-03-29 WO PCT/JP2018/013190 patent/WO2018181692A1/en active Application Filing
- 2018-03-29 JP JP2018530174A patent/JPWO2018181692A1/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5046868A (en) * | 1973-08-21 | 1975-04-25 | ||
| JPS54132248A (en) * | 1978-02-28 | 1979-10-15 | Itt | Precoat composition for preventing roasted and fried food from water and coating method |
| JPS5911137A (en) * | 1982-07-12 | 1984-01-20 | 森永製菓株式会社 | Production of confectionery coating material |
| JPS6342648A (en) * | 1986-08-11 | 1988-02-23 | Morinaga Milk Ind Co Ltd | Production of water-in-oil type emulsion for coating |
Non-Patent Citations (1)
| Title |
|---|
| DUBOIS DK: "Icings and Glazes: Formulation and Processing", CEREAL FOODS WORLD, vol. 25, no. 6, 1980, pages 303 - 307 * |
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| JPWO2018181692A1 (en) | 2019-11-07 |
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