JPH04108332A - Lustering composition for bread and cake - Google Patents
Lustering composition for bread and cakeInfo
- Publication number
- JPH04108332A JPH04108332A JP2227557A JP22755790A JPH04108332A JP H04108332 A JPH04108332 A JP H04108332A JP 2227557 A JP2227557 A JP 2227557A JP 22755790 A JP22755790 A JP 22755790A JP H04108332 A JPH04108332 A JP H04108332A
- Authority
- JP
- Japan
- Prior art keywords
- bread
- egg
- cake
- weight
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 17
- 235000008429 bread Nutrition 0.000 title claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 8
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims abstract description 4
- 238000005498 polishing Methods 0.000 claims description 14
- 235000009508 confectionery Nutrition 0.000 claims description 10
- 235000013601 eggs Nutrition 0.000 claims description 10
- 235000013345 egg yolk Nutrition 0.000 claims description 9
- 210000002969 egg yolk Anatomy 0.000 claims description 9
- 238000002156 mixing Methods 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract 2
- 238000004299 exfoliation Methods 0.000 abstract 1
- 238000000354 decomposition reaction Methods 0.000 description 7
- 239000003795 chemical substances by application Substances 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000004265 EU approved glazing agent Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- -1 etc. to it Substances 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明はパン・菓子類の艶出し組成物、更に詳細には、
パン、菓子類の生地表面に塗布して焼成すると、鮮やか
な褐色を呈して艶があり、強靭で経時的に剥離及び艶の
退化がなく、しかもべたつきのない艶皮膜を形成するこ
とのできる艶出し組成物に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a polishing composition for bread and confectionery, more specifically,
When applied to the surface of bread or confectionery dough and baked, it exhibits a bright brown color, is strong, does not peel off or lose its luster over time, and can form a glossy film that is not sticky. It relates to a soup stock composition.
従来から、パン・菓子類の生地表面に艶出し剤を塗布し
、焼き上げたときに表面に艶を出して商品価値を高める
ことが行われている。そして、斯かる艶出し剤としては
、例えば、全卵液、卵黄液、澱粉、油脂、水飴類、ＤＥ
７〜２０の澱粉分解物、砂糖、天然糊料、糖アルコール
等を単独又は混合して、そのままあるいは水溶液やアル
コール溶液の状態で使用されている。BACKGROUND ART Conventionally, polishing agents have been applied to the surface of bread and confectionery dough to give a glossy surface when baked and to increase the product value. Examples of such polishing agents include whole egg liquid, egg yolk liquid, starch, fats and oils, starch syrup, DE
7 to 20 starch decomposition products, sugar, natural thickening agents, sugar alcohols, etc. are used alone or in combination, as they are, or in the form of an aqueous or alcoholic solution.
しかしながら、これらの従来の艶出し剤は何れも次のよ
うな欠点を有し、満足できるものではなかった。全卵液
や卵黄液の場合は最も一般的な艶出し剤であるが、卵の
品質のバラツキにより、艶の出方が区々で、焼色もバラ
ライで均一な製品が得られないと共に、艶皮膜も不透明
で鮮やかさに欠ける。澱粉やＤＥ７〜２０の澱粉分解物
の場合は艶出し効果が不充分であると共に、艶皮膜が脆
弱で、経時的に剥離が発生する。油脂、水飴、砂糖、糖
アルコール等の場合は艶皮膜にべたつきがあり、著しい
場合には流動することがある。However, all of these conventional polishing agents had the following drawbacks and were not satisfactory. Whole egg liquid and egg yolk liquid are the most common glazing agents, but due to variations in the quality of the eggs, the gloss will vary, and the baked color will vary, making it impossible to obtain a uniform product. The gloss film is also opaque and lacks vividness. In the case of starch or a starch decomposition product having a DE of 7 to 20, the polishing effect is insufficient and the gloss coating is brittle and peels off over time. In the case of oils and fats, starch syrup, sugar, sugar alcohols, etc., the glossy film is sticky, and in severe cases it may flow.
従って、斯かる欠点のない艶出し剤が望まれていた。Therefore, a polishing agent free from such drawbacks has been desired.
斯かる実情において、本発明者は鋭意研究を行った結果
、全卵又は卵黄と特定の澱粉分解物を特定の割合で混合
すれば上記欠点が克服された優れた艶出し剤が得られる
ことを見出し、本発明を完成した。Under these circumstances, the present inventor conducted extensive research and found that an excellent polishing agent that overcomes the above drawbacks can be obtained by mixing whole eggs or egg yolks with a specific starch decomposition product in a specific ratio. The present invention has been completed.
すなわち、本発明は、全卵又は卵黄を固形物換算で１０
０重量部とＤＩＥ１〜８の澱粉分解物とを５０〜１００
重量部含有することを特徴とするパン・菓子類の艶出し
組成物を提供するものである。That is, in the present invention, whole eggs or egg yolks are converted to 10
0 parts by weight and 50 to 100 parts by weight of starch decomposition products of DIE 1 to 8.
The object of the present invention is to provide a polishing composition for bread and confectionery, characterized in that it contains part by weight.
本発明において、全卵又は卵黄は液状のものでも又これ
らを乾燥した粉末状のものでも使用できるが、貯蔵性の
点から粉末状のものが好ましい。In the present invention, whole eggs or egg yolks can be used either in liquid form or in dry powder form, but powder form is preferred from the viewpoint of storage stability.
また、澱粉分解物は澱粉をα−アミラーゼ等を用いて分
解したものであり、その加水分解の程度によって、甘味
度、粘度、結晶性、吸湿性等の性質が異なるが、本発明
においては、ＤＥ （ＤｅｘｔｒｏｓｅＢｑｕｉｖａｌ
ｅｎｔ）が１〜８の範囲にあるものが好ましい。ＤＥが
１未満の場合は艶が鮮明ではなく、くすんだものとなり
、またＤＥが８を超えると艶皮膜が脆弱で、経時的に剥
離が発生し易いと共に、艶皮膜がべとつくという欠点を
生じ、好ましくない。In addition, starch decomposition products are obtained by decomposing starch using α-amylase, etc., and properties such as sweetness, viscosity, crystallinity, and hygroscopicity vary depending on the degree of hydrolysis, but in the present invention, DE (Dextrose Bquival
ent) is preferably in the range of 1 to 8. If the DE is less than 1, the gloss will not be clear and will be dull; if the DE is more than 8, the gloss coating will be brittle and will easily peel off over time, and the gloss coating will become sticky. Undesirable.
本発明において、澱粉分解物の配合割合は、全卵又は卵
黄の固形物（すなわち全卵粉又は卵黄粉）１００重量部
に対し５０〜１００重量部であることが必要である。澱
粉分解物の割合が５０重量部未満の場合には艶の出方が
悪く、くすんだ色となり、また１００重量部を超えると
、艶皮膜の性質が脆弱となり、経時的に剥離し易く好ま
しくない。In the present invention, the blending ratio of the starch decomposition product is required to be 50 to 100 parts by weight per 100 parts by weight of whole eggs or egg yolk solids (that is, whole egg powder or egg yolk powder). If the proportion of the starch decomposition product is less than 50 parts by weight, the luster will be poor and the color will be dull, and if it exceeds 100 parts by weight, the properties of the glossy film will become brittle and easily peel off over time, which is undesirable. .
更に、本発明のＩＩＪし組成物にキシロースを配合する
と、鮮やかな褐色を呈する艶皮膜が得られる。かかる目
的のだ約にキシロースは０．５〜３重量部配合するのが
好ましい。Furthermore, when xylose is added to the IIJ composition of the present invention, a glossy film exhibiting a bright brown color can be obtained. It is preferable to mix 0.5 to 3 parts by weight of xylose in the dough for this purpose.
本発明の艶出し組成物には、本発明の目的を損わない範
囲で、更に調味料、油脂、フレーバー色素等を適宜配合
することができる。The polishing composition of the present invention may further contain seasonings, fats and oils, flavor pigments, etc., as appropriate, within a range that does not impair the purpose of the present invention.
また、本発明の艶出し組成物は、粉末状のミックスやこ
れを水等に溶かした水溶液をも包含する。Furthermore, the polishing composition of the present invention includes a powder mix and an aqueous solution prepared by dissolving the mix in water or the like.
本発明の艶出し組成物は、使用時、必要によりこれに水
等を加えて完全に溶解するまで充分に混合し、これをパ
ン・菓子類の生地表面に塗布した後焼成すれば、鮮やか
な褐色を呈して、強靭で経時的に剥離したり艶が退化す
ることがなく、かつべたつきのない艶皮膜を形成するこ
とができる。When using the polishing composition of the present invention, if necessary, add water, etc. to it, mix thoroughly until completely dissolved, apply this to the surface of bread and confectionery dough, and then bake it to create a bright color. It has a brown color, is tough, does not peel off over time, does not lose its luster, and can form a glossy film that is not sticky.
次に実施例を挙げて説明する。 Next, an example will be given and explained.
実施例 （ｉ）第１表に示す組成の艶出し組成物を調製した。Example (i) A polishing composition having the composition shown in Table 1 was prepared.
以下余白
（ｕ）上記整色出し組成物をハンドホイツパ−又はミキ
サーで混合し、完全に溶解するまで約１０〜３０分間熟
成させる。これを常法により得たあんパン生地表面にへ
ヶで塗布し、２００℃で１０〜１５分間焼成してあんパ
ンを製造した。Below is the margin (u): The above-mentioned toning composition is mixed using a hand whipper or mixer, and aged for about 10 to 30 minutes until completely dissolved. This was applied to the surface of the sweet bean paste dough obtained by a conventional method and baked at 200° C. for 10 to 15 minutes to produce sweet bean paste.
斯くして得たあんパンについて、１０名のパネラ−によ
って、下記第２表の評価基準で官能評価しその平均をと
りその結果を第３表に示す。The thus obtained sweet bean bread was sensory evaluated by 10 panelists according to the evaluation criteria shown in Table 2 below, and the results were averaged and shown in Table 3.
第２表く評価基準〉Evaluation criteria shown in Table 2
Claims (1)
〜８の澱粉分解物とを５０〜１００重量部含有すること
を特徴とするパン・菓子類の艶出し組成物。 ２、全卵又は卵黄を固形物換算で１００重量部、ＤＥ１
〜８の澱粉分解物を５０〜１００重量部及びキシロース
を０．５〜３重量部含有することを特徴とするパン・菓
子類の艶出し組成物。[Claims] 1. 100 parts by weight of whole eggs or egg yolks in terms of solid matter and DE1
A polishing composition for bread and confectionery, characterized in that it contains 50 to 100 parts by weight of a decomposed starch product of No. 8 to 8. 2. 100 parts by weight of whole eggs or egg yolks as solids, DE1
A polishing composition for bread and confectionery, characterized by containing 50 to 100 parts by weight of the decomposed starch product of No. 8 to 8 and 0.5 to 3 parts by weight of xylose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2227557A JP2934661B2 (en) | 1990-08-29 | 1990-08-29 | Polishing composition for bread and confectionery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2227557A JP2934661B2 (en) | 1990-08-29 | 1990-08-29 | Polishing composition for bread and confectionery |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04108332A true JPH04108332A (en) | 1992-04-09 |
| JP2934661B2 JP2934661B2 (en) | 1999-08-16 |
Family
ID=16862775
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2227557A Expired - Fee Related JP2934661B2 (en) | 1990-08-29 | 1990-08-29 | Polishing composition for bread and confectionery |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2934661B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005272747A (en) * | 2004-03-26 | 2005-10-06 | Showa Sangyo Co Ltd | Saccharide and sugar composition and foods containing these |
| JP2018143143A (en) * | 2017-03-03 | 2018-09-20 | 株式会社Adeka | Crust modifier |
-
1990
- 1990-08-29 JP JP2227557A patent/JP2934661B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005272747A (en) * | 2004-03-26 | 2005-10-06 | Showa Sangyo Co Ltd | Saccharide and sugar composition and foods containing these |
| JP2018143143A (en) * | 2017-03-03 | 2018-09-20 | 株式会社Adeka | Crust modifier |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2934661B2 (en) | 1999-08-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |