JPH0545217B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention is an icing composition that can be used as an icing to be applied to the surface of bread or cakes, prevents icing from weeping (stickiness, run-off) and cracking due to moisture absorption, has good flavor and texture, is easy to work with, and has a good gloss. It is about things. Traditionally, icing is used in the production of bread, cakes, and confectionery to coat the surface with white to make it look appealing.
It was invented to add sweetness and make it more enjoyable to eat, and has since developed into an effective technique for confectionery and bread making.
The properties required for icing are that it has good color and gloss, does not crack, does not dry easily, does not adhere to products, peel off, or melt.
The texture is smooth, melts in the mouth well without crystallization of sugar and other ingredients, and has a low viscosity when applied to the icing, so it can be applied evenly and at an appropriate thickness. Traditionally, icing has had sugar as its main ingredient, and when using only sugar, there were various problems in the above points, but additives (stabilizers)
It has been improved as it has come into use.
Examples of such gums include gum arabic, locust bean gum, guar gum, pectin, gelatin, carboxymethylcellulose, and starches such as starch and modified starch. When these are used alone, they are effective in preventing weeping, preventing cracks, and adding shine, but they are not sufficient and only slightly improve shelf life, causing weeping and stickiness. Further, the amount of addition that becomes effective is 1 to several percent, which increases the viscosity of the icing, making it hard and extremely difficult to work with. Although effects can be obtained when gums and starches are used in combination, the large amount added increases viscosity, making handling difficult and impractical. The present inventors have investigated these problems and have arrived at the present invention as a result of their investigation into an icing composition that is free from weeping and cracking. The present invention solves the above problems by preparing icing using an icing composition obtained by mixing gum, protein, and starch in a certain ratio with sugar and other ingredients. It has been discovered that a highly effective product can be obtained. In other words, the present invention is based on gum substance: protein:
Starch ratio is 1:0.1 to 1:0.1 by weight
This is an icing composition characterized by comprising 1 to 1, saccharides, and other ingredients. Examples of gums used in the icing composition of the present invention include guar gum, locust bean gum, gum arabic, xanthan gum, agar, pectin, alginic acid, and sodium alginate. If the amount of gummy material added is large, the viscosity will increase significantly and workability will deteriorate. Therefore, gums account for 50% of the total amount of gums, proteins, and starches.
It is better not to exceed %. Proteins used here include soybean protein, wheat protein, milk protein,
Examples include active gluten, and if the amount added is large, the flavor and texture will deteriorate and it will cause coloring, so it is preferable that it does not exceed 25% of the total amount. Starches include corn starch, potato starch, rice starch, wheat starch, pregelatinized starch, phosphorylated starch, hydrolyzed starch,
Examples include esterified starch, etherified starch, etc. If the amount added is large, the starch will cause the mixture to become sticky, resulting in a bad taste and inhibiting smooth melting in the mouth. Therefore, it is preferable that it does not exceed 25% of the above total amount. The saccharides used here include crystalline or powdered saccharides, but powdered saccharides are preferable to crystalline because they are easier to mix uniformly. Examples include sugar, granulated sugar, crystalline maltose, crystalline glucose, fructose, refined glucose,
Examples include powdered glucose, powdered reduced maltose, etc., and one type or a mixture of two or more types selected from these can be used. As described above, the icing composition of the present invention has a gum: protein: starch ratio of 1:0.1 to 1:
Consists of 0.1 to 1, preferably 1:0.2 to 0.5:
Consists of 0.2 to 0.5. Sugars are added in an amount of 50 to 550 times the total amount of gums, proteins, starches, and other additives, preferably 100 times or more. Other additives include emulsifiers, edible oils and fats,
Examples include edible wax, skim milk powder, calcium carbonate, salt, etc., but these may be added as necessary.
Add and use. As the emulsifier, glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, etc. are used for emulsification and dispersion. As edible oils and fats, animal and vegetable oils and their hydrogenated oils are used, and among animal and vegetable oils and fats, oils and fats with a high rising melting point are particularly good, and when used as hydrogenated oils, high melting point, especially extremely hydrogenated hydrogenated oils are preferable. Furthermore, solid fats with a high melting point obtained by fractionating animal and vegetable oils or hardened oils can also be used. Edible waxes include rice wax, beeswax, and the like. Edible oils and waxes having a high melting point are preferred from the viewpoint of gloss and solidification. In addition, calcium carbonate or the like can be used as an inorganic salt to clearly bring out the whiteness. The icing composition of the present invention is prepared by adding gum, protein, starch, and other additives to powdered sugar in advance, stirring them uniformly, then adding water and heating to dissolve them transparently. There is a method of producing icing, and a method of adding specified amounts of each of gummy substances, proteins, and starches together with sugars, etc. during the production of icing, and the icing obtained by either method is the same. When preparing the icing, it is important to note that when the gums, proteins, and starches are heated and dissolved in the presence of water and sugars, it is necessary to stir well so that no lumps remain. If the crumbs remain, the texture will be bad;
It will not melt in the mouth and the product value will decrease. The icing obtained as described above is applied to bread, cakes, etc., or the bread, cakes, etc. are dipped in the icing to adhere the icing. The present invention will be explained below with reference to Examples. Table 1 shows the blending ratios of Examples 1 to 6 and Comparative Examples 1 to 5. Icing was prepared using the icing composition shown in Table 1, applied to bread, and the following tests were conducted, and the results are shown in Table 2. (b) Icing conditions (i) Test bread: After baking a round bread (with egg coated on the surface), let it cool to room temperature for 30 minutes, then store it in a polyethylene bag at room temperature. (ii) Applying the icing: Keep the icing having the composition shown in Table 1 at 60°C, dip the top surface of the bread into it, pull it up, remove the excess icing, and let the icing adhere. After cooling this at room temperature for 10 minutes, it was placed in a polyethylene bag and left at room temperature for 1 hour. (b) Test method (i) Workability: Viscosity and application of a certain thickness were determined from the application status during icing. (ii) Flavor and texture: The icing was placed in the mouth and the flavor and texture such as roughness and stickiness were evaluated. (iii) Cracks: Ice the bread at 10-20℃.
Keep it at a constant temperature for 5 days, observe its surface,
The state of cracking or weeping was determined. (iv) Crying: The iced bread was kept at a constant temperature of 30 to 35°C for 3 days, and the state of crying was determined. (c) Judgment method The judgment method was as follows. (i) Workability ○…Applies to an extremely uniform thickness. △…Although the coating is mostly uniform, it becomes a thick coating. ×...High viscosity, thick coating, and uneven coating. (ii) Flavor and texture ◎…Both flavor and texture are good. ○…No particular problems with both flavor and texture. △…There are some drawbacks in flavor and texture. ×...It has a bad flavor and is sticky. (iii) Cracks ◎…No cracks, very good surface. ○...There are some cracks. △...There are considerable cracks. ×...Many cracks and peeling of icing. (iv) Weeping ◎…Retains its original shape with almost no wetting or deterioration. ○...The original shape is maintained, but there is some wetting and deterioration. △...The original shape is almost retained, but it is extremely wet and has partially collapsed. ×...It doesn't retain its original form and has drifted away.

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Claims (1)

[Claims] 1. In an icing composition consisting of gum, protein, starch, powdered sugar, etc., gum:
Protein: starch ratio is 1:0.1 by weight
~1: An icing composition characterized by comprising 0.1 to 1.