JPH1080245A - Icing, icing mix powder, production of icing, confectioneries and their production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce an icing, stable for a long period and capable of retaining a favorable coating on the surface of confectioneries without causing partial dissolution and stickiness by migration of water from the interior of the product when coating confectioneries having high water activities therewith or stable for a long period without causing the partial dissolution and stickiness by migration of water when coating relatively large confectioneries therewith or without fouling a packaging material for the confectioneries or further good in palatability without too great sweetness. SOLUTION: This icing comprises water, powdery sugar and calcium salts in an amount of 6-25 pts.wt. based on 100 pts.wt. powdery sugar. The icing mix powder comprises the powdery sugar and 6-25 pts.wt. calcium salts in an amount of 6-25 pts.wt. based on 100 pts.wt. powdery sugar. The method for producing the icing comprises mixing water with the powdery sugar and the calcium salts in an amount of 6-25 pts.wt. based on 100 pts.wt. powdery sugar. Confectioneries have a coating composed of the icing. The method for producing the confectioneries is to top the surface thereof with the icing.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to icing for coating foods, especially confectionery, icing mix powder,
The present invention relates to a method for producing icing, confectionery using the icing, and a method for producing the confectionery.

[0002]

2. Description of the Related Art Icing is a saturated sugar solution mainly composed of powdered sugar and water, and is a material to be coated for finishing confectionery. By applying icing to the surface of the confectionery, gloss is obtained, and the effect of seasoning and the effect of improving the shelf life by reducing the water activity are exhibited. Among the icing, the one for the purpose of polishing may be particularly called glaze. The icing is applied to the cooked product and then solidifies when cooled. The icing applied to the surface of the confectionery in this way has a tendency to absorb moisture in the air, and due to the migration of moisture from inside the product such as a donut, a part of the icing may be dissolved and sticky. . This is called icing's "crying". In particular, among doughnuts and the like having a moist texture in wholesale confectionery, "icing" of icing occurs due to moisture transfer from inside the confectionery by sealing and packaging the product. Furthermore, as the size of the confectionery increases, "crying" tends to occur. This "icing" of icing soils the packaging of confectionery.
In recent years, there has been a demand for icing that can form a coating that maintains dry physical properties even under such a condition with a large amount of transferred moisture. Conventionally, emulsifiers, thickening polysaccharides, cellulose, pectin, calcium salts, hardened oils and the like have been added to icing for the purpose of improving the quick drying property of icing and stabilizing such as preventing "crying". In particular, hardened oils are added for glossing in addition to preventing "crying", but if added too much, palatability may be impaired. The amount of the auxiliary material other than the hardened oil is usually a very small amount, each of which is less than about 6% by weight based on the powdered sugar. The problem of "crying" of icing after hermetically sealed packaging of confectionery has not been sufficiently solved so far, and has been a major problem in food production.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a confectionery having a high water activity, which is stable for a long period of time without causing "crying" and can maintain a favorable coating on the surface of the confectionery. It is to provide icing. Another object of the present invention is to provide icing that is stable for a long time and does not cause "crying" when relatively large confectionery is coated. It is also an object of the present invention to provide icing that does not stain confectionery packaging. Another object is to provide icing that is not too sweet and has good palatability. Further, an object of the present invention is to provide an icing mix powder exhibiting the above properties, to provide a method for producing icing, and to provide a confectionery using the icing and a method for producing the confectionery. It is in.

[0004]

Means for Solving the Problems The inventors of the present invention have made intensive studies to solve the above-mentioned problems, and as a result, in icing, 6 to 100 parts by weight of powdered sugar were added with calcium salts.
By using 25 parts by weight, even when applied to a confectionery having a relatively high water content and a relatively large product, the phenomenon of "crying" does not occur, and a preferable coating can be maintained for a long period of time. Thus, the present invention has been completed. Therefore, the present invention relates to icing characterized in that it contains 6 to 25 parts by weight of calcium salts per 100 parts by weight of water, powdered sugar and powdered sugar. The present invention also relates to powdered sugar and 6 to 2 parts per 100 parts by weight of powdered sugar.
An icing mix powder containing 5 parts by weight of calcium salts. The present invention also relates to water, powdered sugar, and powdered sugar 100.
The present invention relates to a method for producing icing, comprising mixing 6 to 25 parts by weight of calcium salts with respect to parts by weight.
The present invention further relates to a confectionery having a coating made of the above-mentioned icing, and a method for producing a confectionery comprising applying the above-mentioned icing to a surface. In a preferred embodiment of the present invention, 0.025 to 0.85 parts by weight of the thickening polysaccharide is used for 100 parts by weight of powdered sugar.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The powdered sugar used for the icing and icing mix powder of the present invention includes, for example, finely ground granulated sugar. Specific examples of the calcium salts used in the present invention include calcium salts that are hardly soluble in water, such as calcium sulfate, calcium carbonate, tricalcium phosphate, and calcium hydrogen phosphate. In addition, natural substances such as eggshell calcium, shell calcium, and bone meal can also be used. Among them, calcium sulfate and calcium carbonate are preferably used. These can be used alone or in combination. In the icing and icing mix powder of the present invention, the powdered sugar 10
These calcium salts are added in an amount of 6 to 25 parts by weight based on 0 parts by weight.
Parts by weight, more preferably 10 to 25 parts by weight. When the amount of the calcium salt exceeds 25 parts by weight, the coating by icing is not formed, and when the amount of the calcium salt is less than 6 parts by weight, the intended effect of the present invention cannot be obtained. When using calcium sulfate and calcium carbonate together:
It is preferable to use it at a ratio of 4 to 4: 1 (weight).

The icing and icing mix powder of the present invention may further contain, in addition to the above-mentioned powdered sugar and calcium salts, about 0.025 to 0.85 parts by weight based on 100 parts by weight of powdered sugar.
Preferably, 0.04 to 0.5 parts by weight of a thickening polysaccharide is suitably added. If the addition of the thickening polysaccharide exceeds the above range, the flowability of the icing becomes poor and the work becomes difficult. Specific examples of the thickening polysaccharide used in the present invention include agar, locust bean gum, guar gum, gum arabic, and xanthan gum. If necessary, a hardened oil, an emulsifier, cellulose, pectin, stearic acid, metaphosphoric acid, etc. can be added to the icing and icing mix powder of the present invention. These additives may be used in small amounts as conventionally used, and each is usually less than 6% by weight based on the powdered sugar.

The icing of the present invention can be produced by mixing 6 to 25 parts by weight of calcium salts with water, powdered sugar and 100 parts by weight of powdered sugar. As a specific preparation procedure, there is the following embodiment. The calcium salts and the thickening polysaccharide are mixed in advance, water is added thereto, and the mixture is heated with stirring. After the solution boils, stop heating for about 1 minute, add powdered sugar to it, and stir until there are no lumps. Thus, icing can be prepared. If there are other auxiliary materials, they may be added when heating the calcium salts, the thickening polysaccharide and the water while stirring them during the above-mentioned steps. The icing mix powder of the present invention can be produced by mixing the above-mentioned powdered sugar, calcium salts, if necessary, thickening polysaccharides and other auxiliary materials. When using the icing mix powder thus prepared, for example, first add water to about half of the icing mix powder to be used, stir and boil for about 1 minute, and then add the remaining mixed powder to it. And mixed for use as icing. The water used above is generally about 20 to 40 parts by weight based on 100 parts by weight of powdered sugar.

[0008] Here, a mixed powder for stabilizing icing comprising a calcium salt and a thickening polysaccharide is proposed. In this mixed powder for stabilizing icing, it is preferable that 1.5 to 9.0% by weight of a thickening polysaccharide is blended with respect to the weight of calcium salt. Such mixed powder for icing stabilization is in the above-mentioned mode, that is,
Water is added thereto, and the mixture is heated with stirring, the liquid is boiled, the heating is stopped in about 1 minute, powdered sugar is added thereto, and the mixture is stirred until the lumps disappear, to prepare icing. The mixing ratios of water, powdered sugar, calcium salts, and thickening polysaccharide used here are as described above.

The icing prepared as described above has 4
By coating the confectionery on the surface of the confectionery in a usual manner while keeping the temperature at 5 to 55 ° C and stirring, a coating can be formed. As a method of elevating, for example, icing can be sprinkled using a glazing, immersion can be performed using an immersion machine, or application can be performed using a brush or the like. As the confectionery in the present invention, donut, carintow, fried confectionery such as fried rice cracker,
Baked confectionery such as danish, scone, muffin, baumkuchen and the like can be mentioned. When the icing of the present invention is applied, immersed, and applied in an appropriate amount as described above on the surface of the confectionery manufactured by heating and cooking, the temperature is lowered and the icing solidifies to form a coating. Such a coating can be formed on the entire surface or a part of the surface of the confectionery.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

【Example】

Examples 1 to 5 Cake donut was used as a confectionery, and various types of icing (Examples 1 to 5) were applied to the surface of the cake donut, and "crying" was observed. [Manufacture of cake donut] Mixing of ingredients (unit: wt%) Flour 60 Granulated sugar 25 Skim milk powder 2 Soybean powder 2 Salt 0.5 Baking powder 1.2 Emulsifier 0.3 Shortening 9

A mixed powder having the above composition was prepared, water-mixed, fried and made into a cake donut. At this time, the dough weight, water addition and frying time are adjusted so that the final product can have a weight of about 13 g, 35 g and 45 g, and the water activity value (AW value) is 0.78, 0.80, Various donuts were prepared so as to be about 0.82, and immediately after frying, various icings were applied to the whole and allowed to cool for 40 minutes. From the cake donut thus prepared, a sample having the above-mentioned target weight (± 1 g is acceptable) is selected, and some of the samples are subjected to water activity measurement, and the water activity value (AW value) is determined. 0.78 ± 0.01, 0.
It was confirmed that they were 8 ± 0.01 and 0.82 ± 0.01. After wrapping the products one by one and storing them at room temperature for 3 days, "crying" was evaluated. The evaluation criteria for “crying” are as follows. ○ ‥‥ No crying △ ‥‥ Slightly crying × ‥‥ Crying The water activity was measured using NOBA-SINA E
Using EJA / BAG / AN-BOX, it was measured according to a standard method. Samples were ground uniformly (5 mm or less) and averaged for triple values. In Table 1 below, the results are shown for each icing used, classified by the weight of the donut and the water activity value.

The compositions (unit: parts by weight) of the icing of Examples 1 to 5 are also shown in Table 1 below. For the preparation of icing, calcilum salts and thickening polysaccharides (agar powder and gum) are mixed in advance, water is added to the mixture, and the mixture is heated with stirring. The liquid boils and stops heating in about 1 minute. The powdered sugar was added thereto, and the mixture was stirred until the lumps disappeared. Thus, about 1 kg of each icing was made. The resulting icing was applied to the cake donut as described above, while maintaining the temperature at 50 ° C. and stirring.

[0013]

[Table 1] 組成 Composition of icing example 1 2 3 4 5 ──────────────────────────────────── Water 33 33 33 33 33 Agar powder 0.3 0.3 0.3 0.3 0.3 Gum 0.07 0.07 0.07 0.07 0.07 Calcium carbonate 0 3 7.5 12 15 Calcium sulfate 15 12 7.5 3 0 Powdered sugar 100 100 100 100 100 ──────────────────────── ──────────── Donut weight AW value “Crying” evaluation ──────────────────────────── ──────── 0.78 ± 0.01 ○ ○ ○ ○ ○ 13 ± 1g 0.8 ± 0.01 ○ ○ ○ ○ ○ 0.82 ± 0.01 ○ ○ ○ ○ ○ −−−−−−−−−−−−−−− −−−−−−−−−−−−−−−−−−−−−− 0.78 ± 0.01 ○ ○ ○ ○ ○ 35 ± 1g 0.8 ± 0.01 ○ ○ ○ ○ 0.82 ± 0.01 △ ○ ○ ○ △ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 0.78 ± 0.01 ○ ○ ○ ○ ○ 45 ± 1g 0.8 ± 0.01 △ ○ ○ ○ △ 0.82 ± 0.01 △ ○ ○ ○ △ ───────────────────────── ───────────

As can be seen from the above results, according to the icing of the present invention, the donut can be stored for a long time even in a wide range of confectioneries ranging in weight from about 13 g to a relatively large dough of 45 g. Even at the general upper limit (0.82) of the water activity of wholesale confectionery or the like, "crying" does not occur and a preferable coating can be maintained. For calcium salts, it is preferable to use calcium carbonate and calcium sulfate in combination rather than using each alone, particularly,
1: 4-4: 1 calcium sulfate and calcium carbonate
(Weight).

Examples 6 and 7 and Comparative Examples 1 to 3 In the same manner as in Examples 1 to 5, various icings were prepared by varying the amount of calcium salts added, and applied to cake donut, stored, and formed. Coating thickness,
And "crying". The evaluation criteria for “crying” are as follows. ○ ‥‥ No crying △ ‥‥ Slightly crying × ‥‥ Crying * ‥‥ No coating formed Table 2 below shows the composition of the icing, and for each icing used, the weight of the donut and the water activity value (A
(W value) and the results are shown.

[0016]

TABLE 2 ──────────────────────────────────── icing Comparative Example Example Comparative Example Composition 1 2 6 7 3 ──────────────────────────────────── Water 29 31 33 35 35 Agar powder 0.3 0.3 0.3 0.3 0.3 gum 0.08 0.08 0.08 0.08 0.08 calcium carbonate 2 2.8 7.5 12 13.6 calcium sulfate 2 2.8 7.5 12 13.6 powdered sugar 100 100 100 100 100 ────────────────────重量 Donut weight AW value "Crying" evaluation ──────────────────────── ──────────── 0.78 ± 0.01 ○ ○ ○ ○ * 13 ± 1g 0.8 ± 0.01 ○ ○ ○ ○ * 0.82 ± 0.01 ○ ○ ○ ○ * −−−−−−−−−−−−− −−−−−−−−−−−−−−−−−−−−−−−−−− 0.78 ± 0.01 ○ ○ ○ ○ * 35 ± 1g 0.8 ± 0.01 △ △ ○ ○ * 0.82 ± 0.01 × △ ○ ○ * ----------------------------------------- −−−− 0.78 ± 0.01 △ △ ○ ○ * 45 ± 1g 0.8 ± 0.01 × △ ○ ○ * 0.82 ± 0.01 × × ○ ○ * ───────────────────コ ー テ ィ ン グ Coating thickness Thick Thick Normal Normal Thin Not possible ─────────────────────── ─────────────

[0017]

By applying the icing of the present invention or the icing prepared from the icing mix powder to confectionery, the water activity of the wholesale confectionery to be stored for a long period of time is approximately 0.82, and is large. Even for products having a relatively large size, "crying" does not occur and a favorable coating can be maintained. Therefore, the packaging material for packaging the confectionery does not become dirty. In the icing of the present invention, "crying" does not occur even without using the conventionally used hardened oil, and thus the icing has better palatability than the one using the hardened oil. Further, in the icing of the present invention, the proportion of powdered sugar in the whole icing is lower than that of the conventional icing, so that the sweetness is reduced and the taste is in line with recent tastes. The icing of the present invention has good fluidity and good workability.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Eizou Takayama 12-23-906 Okaji, Miyagino-ku, Sendai City, Miyagi Prefecture

Claims (8)

[Claims] 1. An icing containing 6 to 25 parts by weight of calcium salts per 100 parts by weight of water, powdered sugar and powdered sugar. 2. 0.02 parts per 100 parts by weight of powdered sugar.
2. The icing according to claim 1, comprising 5 to 0.85 parts by weight of a thickening polysaccharide. 3. A powdered sugar and 6 parts per 100 parts by weight of powdered sugar.
Icing mix powder containing ~ 25 parts by weight of calcium salts. 4. Further, 0.02 with respect to 100 parts by weight of powdered sugar.
The icing mix powder according to claim 3, comprising 5 to 0.85 parts by weight of a thickening polysaccharide. 5. A method for producing icing, comprising mixing 6 to 25 parts by weight of calcium salts with water, powdered sugar, and 100 parts by weight of powdered sugar. 6. Further 0.02 to 100 parts by weight of powdered sugar.
The method for producing an icing according to claim 5, wherein 5 to 0.85 parts by weight of a thickening polysaccharide is mixed. 7. A confectionery having a coating comprising the icing according to claim 1 or 2. 8. A method for producing confectionery, comprising applying the icing according to claim 1 to the surface.