JP2012235722A - Polishing agent for baked food and manufacturing method of baked food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a polishing agent for a baked food which can form a film which has luster and tone similar to a case to apply an egg liquid, and which is soft and uniform without color unevenness comparing with a film with the egg liquid, in which the viscosity build up by the protein coagulation is controlled even if being used for a long period of time, and which can impart uniform gloss for a long period of time to a baked food, because there is a problem of not imparting uniform gloss easily with stability by an irregular quality of an egg that is a natural food though it is done to calcine after the egg liquid is applied to a food dough surface of a bread or the like to form an egg protein film, and to impart gloss to a food surface.SOLUTION: The polishing agent for a baked food includes a protein, an amino acid, and a reducing sugar in an oil-in-water type emulsion in which oil and fat are emulsified/dispersed in water.

Description

  The present invention relates to a polishing agent for baked foods for imparting luster to the surface of baked foods such as breads and baked confectionery, and a method for producing the baked foods.

  Conventionally, a surface of food such as bread dough is coated with egg yolk and then baked to form an egg protein film, thereby giving gloss to the surface of bread or the like. However, hen eggs, which are natural foods, have problems with hygiene, and it is difficult to impart a uniform and uniform luster due to unevenness of quality, and the texture formed tends to decrease due to the hard film formed. There has been a demand for a polishing agent to replace In response to such a requirement, a casein-containing protein, a polishing agent composed of an oil-in-water emulsion containing an oil and fat having a melting point of 20 ° C. or less and a saccharide (Patent Document 1), separated soybean protein, liquid oil and water, and water at a specific ratio. Polishing agent for baked foods emulsified in O / W type (Patent Document 2), Polishing agent for baked foods containing liquid oil, whey protein, and agar and emulsified in O / W type (Patent Documents) 3) etc. have been proposed.

JP 2002-136258 A JP-A-10-108616 JP 2008-148599 A

  However, although the above-mentioned conventional polish can give gloss to the surface of the baked food, it cannot simultaneously give the baked color as when the egg liquid is applied and baked. Also, since the surface of fermented products such as bread is acidic, with a polishing agent containing protein, the acid mixes into the polishing agent and the protein aggregates and becomes thicker during repeated application. Thus, there has been a problem that uniform coating becomes difficult and a uniform and good baking color cannot be imparted. The object of the present invention is to provide a polishing agent for baked foods and a method for producing the baked foods, which solves the problems of these conventional polishing agents.

That is, the present invention
(1) A polishing agent for baked foods, characterized by containing a protein, an amino acid, and a reducing sugar in an oil-in-water emulsion in which fats and oils are emulsified and dispersed in water,
(2) The above (1), which contains 0.25 to 0.75% by weight of amino acid, 0.25 to 0.75% by weight of reducing sugar, and the weight ratio of amino acid to reducing sugar is 1: 0.5 to 6 Polishing agent for baked foods,
(3) The polishing agent for baked food according to (1) or (2) above, wherein the reducing sugar is glucose and the amino acid is glycine,
(4) The oil-in-water emulsion in which fats and oils are emulsified and dispersed in water, together with protein, amino acid and reducing sugar, further contains an alkaline substance, any one of (1) to (3) above Polishing agent for baked foods,
(5) Applying 0.4-0.9 parts by weight of the polishing agent for baking food according to any one of (1) to (4) above to 100 parts by weight of the dough for baking food. A method for producing a baked food, characterized by baking;
Is a summary.

  The baking agent for baking foods of the present invention is softer and more uniform than a film using eggs by applying to the surface of the dough after baking, and baking, for bread products such as bread rolls. In addition, a film similar to that of chicken eggs is formed in terms of luster and color. In addition, since the viscosity increase of the polishing agent due to protein coagulation is suppressed even when used for a long period of time, a uniform gloss can be imparted for a long period of time, and a baked food with a uniform gloss and excellent color tone can be produced. it can.

  The fats and oils used in the polishing agent of the present invention are preferably fats and oils having a melting point of 20 ° C. or lower and liquid at room temperature. Examples of such liquid oils include soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, palm oil, coconut oil, sunflower oil, peanut oil, olive oil, rice bran oil and other liquid vegetable oils or the above liquids. Liquid fractionated oil from hardened oil of vegetable oil, animal fats such as beef tallow, pork oil, fish oil and the like, liquid fractionated oil from the hardened oil, or one or more of the above liquid vegetable oil and liquid fractionated oil And a liquid transesterified oil obtained by transesterification. Furthermore, the 1 type, or 2 or more types of mixture of the fats and oils which winterized these liquid fats and removed solid fat and the wax content are preferable. By performing wintering at −15 ° C. to 0 ° C. to precipitate and separate the high melting point component, it becomes easier to form a glossy film, and when soybean oil, rapeseed oil or palm oil is used as the oil and fat raw material, the gloss is increased. Does not impair the flavor of food. It is preferable to add the fats and oils so that the ratio of the fats and oils in the polishing agent is 5 to 20% by weight, more preferably 5 to 15% by weight because the texture is soft and the storage stability is improved.

  Examples of the protein include soybean-derived isolated soybean protein, concentrated soybean protein, milk-derived skim milk powder, whole milk powder, whey powder, milk protein such as casein, etc. Among them, isolated soybean protein having high emulsifiability is preferable. The protein content in the polish is preferably 2 to 12% by weight.

  Examples of amino acids include glycine, alanine, serine, aspartic acid, glutamic acid and the like, but glycine alone or a combination of glycine and another amino acid is preferable. Examples of reducing sugars include glucose, maltose, fructose, xylose, and sucrose, but glucose alone or a combination of glucose and other reducing sugars is preferred. Particularly, it is preferable to use a combination of glycine as an amino acid and glucose as a reducing sugar, since a color tone equivalent to that obtained when egg liquid is applied can be imparted to a baked food even in a small amount, and the discoloration during storage of the polish is small.

  In the polishing agent of the present invention, when the amount of amino acid is large, the coloring degree is too strong, and when it is small, the coloring degree becomes weak. Also, when the amount of reducing sugar is large, the degree of coloring may be too strong, or the surface of the product after baking may be easily sticky, and if it is small, the degree of coloring may be weakened. The polishing agent for baked food of the present invention contains 0.25 to 0.75% by weight of amino acid, 0.25 to 0.75% by weight of reducing sugar, and the weight ratio of amino acid to reducing sugar is amino acid: It is preferable that the reducing sugar is 1: 0.5 to 6 because a closer color tone can be imparted when an egg is applied and the product surface after baking is less sticky.

  The polishing agent of the present invention may further contain an alkaline substance in addition to proteins, amino acids and reducing sugars in an oil-in-water emulsion in which fats and oils are emulsified and dispersed in water. Examples of the alkaline substance include sodium hydrogen carbonate, sodium carbonate, sodium citrate, disodium hydrogen phosphate, sodium polyphosphate, sodium dihydrogen pyrophosphate and the like, and sodium hydrogen carbonate and sodium carbonate are preferable. Fermentation of bread dough produces acidic substances on the surface of the bread dough, but if an alkali substance is further blended in the polish, the application of the polish is repeated with a brush or the like, and the acidic substance on the surface of the bread dough becomes the polish. Even when it is mixed in, there is no risk of aggregation of the protein in the polishing agent due to acid, and the viscosity of the polishing agent can be maintained at a viscosity equivalent to that immediately after production for a long period of time. For this reason, even if it is used repeatedly, it has uniform coating properties and excellent film forming performance. The blending ratio of the alkaline substance is preferably 0.1 to 1.0 part by weight, particularly preferably 0.3 to 0.6 part by weight per 100 parts by weight of the polishing agent. The viscosity of the polishing agent is preferably 40 mPa · s or more and less than 80 mPa · s, which is about the same as that of a chicken egg, and can be applied uniformly with a brush or the like, and does not easily cause dripping or pooling of the applied polishing agent. . When the viscosity of the polishing agent is less than 40 mPa · s, when an alkaline substance is further added, the viscosity can be increased to 40 mPa · s or more and less than 80 mPa · s, and the amount of fat and oil in the polishing agent is small However, it can be adjusted to an optimum viscosity, and a bread with a softer film on the bread surface can be obtained.

  The baking food polishing agent of the present invention can be obtained by emulsifying into an oil-in-water type by adding and stirring an oil phase to an aqueous phase to which protein, amino acid and reducing sugar are added. Usually, it is preferable to add an alkaline substance after emulsification. The obtained emulsion is sterilized and commercialized.

  The baking agent for baked food of the present invention is a baked food with a glossy surface by applying 0.4 to 0.9% by weight to 100 parts by weight of the dough weight and baking it. A baked food with a color can be obtained. Moreover, when it contains an alkaline substance, it is possible to obtain a baked food with a glossy baked color on the surface by applying and baking 0.2 to 0.5% by weight of the dough weight. On the other hand, a glossy baked color can be effectively imparted with a small amount of use.

Hereinafter, the present invention will be described in more detail with reference to examples.
Examples 1-11, Comparative Examples 1-4
According to the formulation shown in Table 1, after adding protein, reducing sugar and amino acid to water and stirring and mixing with a homomixer, the mixture was heated to 75 ° C. and stirred for 10 minutes to obtain an aqueous phase. The amount of oil and fat shown in Table 1 was added to this aqueous phase and emulsified with stirring for 5 minutes, and the amount of sodium carbonate shown in Table 1 was added (Example 1 and Comparative Example 4 do not contain sodium carbonate), and further After stirring for 5 minutes, the product prepared by high-pressure homomixer was used as a polish. In addition, Comparative Examples 1-3 used what was prepared through the process similar to an Example as a polish agent except having made the water phase without adding one or both of reducing sugar and an amino acid. In Comparative Example 4, a polishing agent was prepared through the same steps as in the Examples except that the fat and oil were not added and emulsified in the aqueous phase. Table 1 shows the viscosity, stability (only Examples 1 to 11 and Comparative Examples 1 to 3 as emulsions), and acid resistance of each polish.

* 1 Soybean isolate protein from Nissin Oilio * 2 Casein from Fontera Japan * 3 Rapeseed oil * 4 Viscosity was measured after 30 seconds at a speed of 20 using a No. 1 rotor with a B-type viscometer.
○: 40 mPa · s or more, less than 80 mPa · s Δ: 30 mPa · s or more, less than 40 mPa · s or 80 mPa · s or more, less than 120 mPa · s ×: Less than 30 mPa · s or 120 mPa · s or more * 5 Stability is an emulsion. The emulsified state after storage at 60 ° C. for 1 hour was visually determined.
○: No separation at all.
Δ: Some separation is observed.
X: Clear separation is recognized.
* 6 Acid resistance is measured by adding the 4% citric acid solution in 1 ml increments every 10 seconds while stirring 150 g of the polish, and measuring the amount of citric acid solution added until the formation of aggregates. Evaluated by criteria.
◎: citric acid addition amount 25 ml or more ○: citric acid addition amount 15 ml or more, 24 ml or less △: citric acid addition amount 5 ml or more, 14 ml or less ×: citric acid addition amount 4 ml or less

  Dock pans were baked using each polish and the properties of the coating formed on the dock pan with the polish were evaluated. The dock pan was prepared using a dough having the following composition, and 0.4 g of a polishing agent was applied after proofing, and the properties of the coating film of the polishing agent when baked at 200 ° C. for 8 minutes were evaluated. The results are shown in Table 2.

Dock bread dough combination (parts by weight)
Powerful powder 90
Soft flour 10
Sugar 20
Salt 0.8
Nonfat dry milk 3
Whole egg 12
Fats and oils 8
East 3.5
East Food 0.1
Water 50

* 7 The gloss of the coating is compared to the gloss of a dock pan that is baked after applying 0.4 g of whole egg.
○: The gloss is the same as in the case of whole eggs, and the gloss is uniform.
Δ: Gloss is slightly inferior to that of whole eggs, and gloss uniformity is also inferior.
X: The gloss is clearly inferior to that of whole eggs and is not uniform.
* 8 The degree of coloring is compared to the gloss of a dock pan that is baked after applying 0.4 g of whole egg.
A: There is a baked color similar to that of whole eggs.
○: Slightly darker or lighter than in the case of whole eggs.
Δ: Darker or darker than the whole egg.
X: Not colored.
* 9 The hardness of the coating was measured with a creep meter under the conditions of 40% compression, speed 1 mm / second, plunger, 5 mm diameter rod, and the surface of the fired dock pan coating was measured at three locations. Evaluation was made in comparison with the case.
○: Lower than the breaking load value in the case of whole eggs, and the difference is 30 gf or more.
(Triangle | delta): Although the breaking load is lower than the value in the case of whole eggs, the difference is less than 30 gf.
X: The breaking load is higher than the value in the case of whole eggs.
* 10 The stickiness when touching the surface of the coating was evaluated as follows based on the whole egg.
○: No stickiness as in the case of whole eggs.
Δ: Slightly sticky than in the case of whole eggs.
X: There is clearly stickiness than in the case of whole eggs.

Claims (5)

A polishing agent for baked foods, comprising a protein, an amino acid, and a reducing sugar in an oil-in-water emulsion in which fats and oils are emulsified and dispersed in water. The baked food according to claim 1, comprising 0.25 to 0.75% by weight of amino acid, 0.25 to 0.75% by weight of reducing sugar, and the weight ratio of amino acid to reducing sugar is 1: 0.5 to 6. Polishing agent. The polishing agent for baked foods according to claim 1 or 2, wherein the reducing sugar is glucose and the amino acid is glycine. The gloss for baked foods according to any one of claims 1 to 3, further comprising an alkaline substance in addition to proteins, amino acids and reducing sugars in an oil-in-water emulsion in which fats and oils are emulsified and dispersed in water. Detergent. Applying 0.4 to 0.9 parts by weight of the polishing agent for baking food according to any one of claims 1 to 4 to 100 parts by weight of the dough for baking food, and baking the dough A method for producing a baked food.