JP4368326B2 - Bakery foods using a top composition for bakery foods - Google Patents

Description

  The present invention relates to a top composition for bakery foods and a bakery food using the same.

In order to finish bakery foods such as donuts and bread, a method of coating the surface with a high-concentration sugar aqueous solution or the like has been performed.
This method has effects such as seasoning and prevention of drying in addition to giving gloss to donuts, bread and the like to increase the commercial value of the appearance.
The materials used in this method are collectively referred to as “icing”, and there are many types such as glaze (glass) often used in donuts.
For example, an overcoat composition containing oil and fat, sugar pulverized to an average particle size of 50 μm to 300 μm, and milk powder having an average particle size of less than 50 μm as a main component is known (see, for example, Patent Document 1).
All of these have sugars as the main raw material, and thus have a problem that they have a strong sweet taste and are difficult to produce tastes such as soy sauce and sauce.
In addition, icing needs to be carefully distributed because it is easy to crack when it dries, and it is easy to peel off and peel off.

JP 2002-84974 A

  An object of the present invention is to provide an overcoat composition for bakery foods which can be seasoned in various ways with low sweetness, and which maintains its luster and prevents drying of bakery foods such as donuts and bread, and a bakery food using the same. It is.

As a result of intensive researches to achieve the above-mentioned object, the present inventors have found that the top composition for bakery foods containing κ-carrageenan and water-soluble solids can be seasoned with a low sweetness and has a high gloss. Has been found to prevent the drying of bakery foods such as donuts and bread, and the present invention has been completed.
Accordingly, the present invention is characterized in that it is coated with a bakery food top composition containing 0.4 to 1.2% by mass of κ-carrageenan and 30 to 60% by mass of water-soluble solids , which maintains the sol state. It is a bakery food .

  Various flavors can be added with low sweetness, and the luster is maintained, and drying of bakery foods such as donuts and bread can be prevented.

Hereinafter, the present invention will be described in detail.
The bakery top composition of the present invention refers to a finishing material that is coated as a bakery food finish such as bread after baking or donut after frying.
Bakery food includes fried confectionery such as cake donuts, yeast donuts, shoe donuts, carinto and fried rice crackers, baked confectionery such as cookies, cakes, scones, muffins, baumkuchen, crackers, choux, bread, butter rolls, Danish, croissants, etc. Of bread.

The κ-carrageenan (kappa-type carrageenan) used in the present invention is an extract made from cedar and tsunomata belonging to the seaweed red algae, and is a polysaccharide mainly composed of galactose and anhydrogalactose.
It reacts with potassium ions, calcium ions, magnesium ions, ammonia ions, etc. to form a gel and is used as a gelling agent in jelly, pudding, ice cream and the like.
The overlay composition for bakery foods of the present invention contains at least one of these ions.
Usually, when used as a topping composition for bakery foods, these ions are included in seasonings such as soy sauce, so there is no need to add ions for gelation, but they are not included Needs to be added separately.

When the overcoating composition for bakery foods is completely gelled, it becomes easy to peel off. Therefore, a viscosity that maintains the sol state and does not easily flow out is required.
In addition, the bakery food has a sponge-like internal structure, and the moisture content of the top composition for bakery foods is likely to migrate, so that it is necessary that moisture migration does not easily occur. For example, such a problem does not occur in Mitarashi dango, which is a rice confectionery.
In addition, in order to use the overlying composition once used, it is necessary to reversibly change the viscosity by heat.
In addition to the κ type, λ type (lambda type) and ι type (iota type) are known as carrageenan, but κ-carrageenan is used in the present invention. Other types of carrageenans are not sufficient for these effects as a bakery food top composition.
As other thickeners, agar, gelatin, pectin, carob bean, xanthan gum and the like are insufficient as a bakery food overlay composition.
However, it can be used in combination with κ-carrageenan.

The content of κ-carrageenan is 0.4 to 1.2% by mass in the bakery food top composition.
Preferably, it is 0.8-1.0 mass%.
If the addition amount is less than 0.4% by mass, the viscosity of the overcoat composition for bakery foods is not sufficient, and if it exceeds 1.2% by mass, it tends to harden immediately and workability tends to deteriorate.

The water-soluble solid content of the present invention refers to a material that dissolves in water when heated, such as flour, starch, and sugar.
The flour that can be used in the present invention is not particularly limited, and examples thereof include wheat flour, buckwheat flour, rye flour, barley flour, rice flour, glutinous rice flour, corn flour, soybean flour, oat flour and the like. As starch, wheat starch Corn starch, waxy corn starch, potato starch, tapioca starch, rice starch, glutinous rice starch, sweet potato starch, sago starch, waste starch and the like.
In addition, it is not limited to raw starch, and starch that has been pregelatinized or modified starch that has been treated with etherification, acetate esterification, crosslinking, oxidation, etc. can also be used. Use one or more of these. can do.
As the saccharide, sucrose, lactose, fructose, oligosaccharide, invert sugar, glucose, powdered sugar, maltose, stevia, aspartame and the like can be used.

The addition amount of water-soluble solid content is 30-60 mass% in the top composition for bakery foods. Preferably, it is 40-60 mass%.
If it is less than 30% by mass, the adhesion rate tends to be low and tends to flow down from the bakery food.
If it exceeds 60% by mass, the adhesion rate increases, but the amount of adhesion tends to be excessive.

Moreover, the auxiliary | assistant material normally used for the sauce can be used for the top composition for bakery foods of this invention.
Examples include soy sauce, miso, sauce, salt, mirin, alcoholic beverages, vinegar, eggs, vegetables / fruits, fats and oils, extracts, seasonings, spices, and dairy products.

The top composition for bakery foods of the present invention can be produced by heating and dissolving κ-carrageenan and a water-soluble solid in water.
For example, it can be manufactured by the following method.
(1) κ-carrageenan and a part of water-soluble solid are mixed in a powder state. There are no particular limitations on the method of mixing, as long as it can be mixed uniformly. About half of the total amount of water used is added to the mixed powder and heated to 85 ° C. with stirring to dissolve.
(2) The remainder of the water-soluble solid is mixed with the remaining water, added to the solution, heated again to 85-90 ° C., added with seasoning, pigment, etc., and dissolved by stirring.

  The bakery food top composition can be filled in a pouch bag, sterilized in hot water at 90 to 100 ° C. for 30 minutes, and stored at room temperature.

  Thus, since the top composition for bakery foods of the present invention filled in the pouch bag can be used as it is after heating, it is not necessary to prepare each time as in the case of conventional icing.

The prepared top composition is coated in a state where the temperature is kept at about 70 to 80 ° C.
Although it is possible even at a lower temperature than this, when the temperature is lowered, the viscosity increases and the workability deteriorates.
As a method of coating, for example, a top composition is poured using a glazer, immersed using a dipping machine, a top composition is placed in a container and a bakery food is immersed, or a brush or the like is used. Or can be applied.
After applying the appropriate amount of the overcoat composition of the present invention to the surface of the bakery food produced by cooking, as described above, after leaving it to stand naturally, the temperature is lowered and then overlaid. The composition increases in viscosity, maintains the sol state, and does not easily flow out.
The coating may be a part or the whole of the bakery food.

Hereinafter, the present invention will be specifically described by way of examples.
[Example 1]
(1) Preparation of Overlay Composition for Bakery Food After 0.4% by mass of κ-carrageenan and 36% by mass of sugar were uniformly mixed, 23% by mass of water was added and heated to 85 ° C. with stirring.
When completely dissolved, add a mixture of 4% by weight of wheat starch, 10% by weight of soy sauce, 2% by weight of mirin, 0.1% by weight of caramel pigment, and 24.5% by weight of water. The top composition for bakery foods of this invention which has a mitarashi flavor was obtained.
The pouch bag was filled with the bakery food top composition, sterilized at 95 ° C. for 30 minutes, and then naturally cooled.

[Examples 2 to 4 and Comparative Examples 1 to 4]
In Example 1, the top composition for bakery foods was obtained like Example 1 except having changed the composition as shown in Table 1.

(2) Preparation of cake donuts Raw materials having a blending ratio shown in Table 2 were kneaded with a bread mixer for low speed for 1 minute and medium high speed for 1 minute to obtain a uniform dough.
This dough was stretched to a thickness of 1 cm and cut into 45 g pieces with a ring-shaped punch. The die-cut dough was put into fried oil at 180 ° C., and fried for 1 minute on each side for a total of 2 minutes to prepare a cake donut.

The donut was coated with the top composition for bakery foods obtained in Examples 1-4 and Comparative Examples 1-4.
The covering was carried out by immersing a part of the donut in a container in which the bakery food top composition was put in a container and heated for 4 minutes in a microwave to dissolve, and then stored at room temperature for 30 minutes.

Sensory evaluation was performed after storage.
The sensory evaluation was performed with a 5-point evaluation by 10 expert panelists for each item.

Evaluation standard appearance 5 The surface is very glossy and is uniformly coated.
4 The surface is glossy and uniformly coated.
3 The surface is slightly glossy and is uniformly coated.
2 The surface is somewhat non-glossy and partially coated unevenly.
1 The surface is dull and the overcoat composition is solidified.

Texture 5 Smooth and melts in the mouth.
4 Smooth and melts in the mouth.
3 Slightly lacks in smoothness, but melts in the mouth.
2 It becomes lumpy and does not melt in the mouth.
1 It becomes lumpy and remains in the mouth.

The obtained evaluation results are shown in Table 3.

All of the products of the present invention had a very glossy surface, were uniformly coated, were smooth, and melted well in the mouth. The donuts did not dry and did not get damp and had a good texture.
Moreover, the flavor of the top composition was good and the taste was also good.

[Example 5]
After mixing 0.8% by mass of κ-carrageenan and 36% by mass of sugar, 23% by mass of water was added and heated to 85 ° C. with stirring.
When completely dissolved, a mixture of 4% by weight of wheat starch, 10% by weight of caramel, 2% by weight of Eva milk, 0.1% by weight of caramel flavor and 24.1% by weight of water is added and stirred until completely dissolved. The top composition for bakery foods of the present invention having a caramel flavor was obtained.
The pouch bag was filled with the bakery food top composition, sterilized at 95 ° C. for 30 minutes, and then naturally cooled.
In the same manner as in Examples 1 to 4, a portion of the donut was immersed in a solution prepared by putting the above-mentioned bakery food top composition in a container and heating it in a microwave for 4 minutes, and then storing it at room temperature for 30 minutes. I went.
The product of the present invention had a very glossy surface, was uniformly coated, was smooth, and melted well in the mouth. The caramel flavor was also good.

[Example 6]
(1) Preparation of butter roll Ingredients other than butter in the proportions shown in Table 4 were mixed using a bread mixer for low speed for 2 minutes at medium speed for 5 minutes, butter was added, and further low speed for 1 minute, medium speed for 5 minutes. The mixture was mixed for 1 minute at high speed to obtain a uniform dough.
The dough temperature was 27 ° C. The dough was fermented for 90 minutes, divided into 50 g, and after taking a bench time for 25 minutes, it was molded, and further baked at 200 ° C. for 10 minutes with a proof time of 50 minutes.

実施例２の上掛け組成物を容器に入れて電子レンジで４分間加熱してゾル状とし、バターロールの表面にハケで塗布して室温で３０分間保管した。
保管後、官能評価を行った。
バターロールにおいても、表面に非常に光沢があり、均一に被覆されていて、滑らかで、口溶けが非常に良かった。
バターロールは乾燥せず湿っぽくもならず良い食感であった。

The overlay composition of Example 2 was placed in a container and heated in a microwave oven for 4 minutes to form a sol, applied to the surface of the butter roll with a brush, and stored at room temperature for 30 minutes.
Sensory evaluation was performed after storage.
Also in the butter roll, the surface was very glossy, uniformly coated, smooth and melted well.
The butter roll did not dry and did not get wet and had a good texture.

実施例５の上掛け組成物を容器に入れて電子レンジで４分間加熱してゾル状とし、クッキーの表面にハケで塗布して室温で３０分間保管した。
保管後、官能評価を行った。
クッキーにおいても、表面に非常に光沢があり均一に被膜されていて、滑らかで口溶けが非常に良かった。クッキーの表面は乾燥しにくくなり、良い食感が持続した。
[Example 7]
(1) Preparation of cookie The flour and butter of the mixture ratio of Table 5 were kneaded, and when it became sandy, other raw materials were added and further kneaded to obtain a uniform dough. The dough was rested in the refrigerator for 1 hour.
This dough was stretched to a thickness of 2 mm and cut into 10 g pieces with a circular die.
The die-cut dough was baked at 170 ° C. for 10 minutes to prepare cookies.

The overcoat composition of Example 5 was put in a container, heated in a microwave for 4 minutes to form a sol, applied to the surface of the cookie with a brush, and stored at room temperature for 30 minutes.
Sensory evaluation was performed after storage.
The cookies were also very glossy and evenly coated on the surface, and were smooth and melted well. The surface of the cookie became difficult to dry and a good texture persisted.

Claims (1)

A bakery food characterized in that it is coated with a top composition for bakery foods containing 0.4 to 1.2% by mass of κ-carrageenan and 30 to 60% by mass of a water-soluble solid , maintaining the sol state .