JPS61231951A - Food additive - Google Patents
Food additiveInfo
- Publication number
- JPS61231951A JPS61231951A JP60075013A JP7501385A JPS61231951A JP S61231951 A JPS61231951 A JP S61231951A JP 60075013 A JP60075013 A JP 60075013A JP 7501385 A JP7501385 A JP 7501385A JP S61231951 A JPS61231951 A JP S61231951A
- Authority
- JP
- Japan
- Prior art keywords
- food additive
- glycerin
- cake
- liquid sugar
- weight
- 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
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は和菓子、洋菓子、パン等に柔らかさや色つや等
を持たせるための食品添加物に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a food additive for imparting softness, color, and luster to Japanese confectionery, Western confectionery, bread, etc.
グリセリンは吸湿性や保水性を有する物質として知られ
ており、医薬品や化粧品、食品等の添加物として広く用
いられている。このグリセリンは菓子類に対しては約２
％以上を添加しなければ吸湿性及び保水性の効果を生じ
ないが、グリセリンの添加量が約２％を越えると甘味や
ニガ味が感じられると共に火通りが悪くなり、まんじゅ
う類は膨張率が低下し、良い結果が得られない。本発明
の目的はこのような問題点を解決した食品添加物を提供
することにある。Glycerin is known as a substance that has hygroscopic and water-retaining properties, and is widely used as an additive in pharmaceuticals, cosmetics, foods, and the like. This glycerin is about 2
If the amount of glycerin added exceeds 2%, it will not produce hygroscopic and water-retaining effects, but if the amount of glycerin added exceeds about 2%, sweetness and bitterness will be felt, as well as slow cooking, and the expansion rate of steamed buns will decrease. and you will not get good results. An object of the present invention is to provide a food additive that solves these problems.
本発明はグリセリンと澱粉加水分解物及び液糖を均一に
混合し又はこの混合物にＤ−キシロースを加え、これに
よりグリセリンの添加量を少なくして吸水性及び保水性
の効果を発揮させ、焼菓子の場合に適時の焼は色をつけ
ることに成功した。In the present invention, glycerin, starch hydrolyzate, and liquid sugar are uniformly mixed, or D-xylose is added to this mixture, thereby reducing the amount of glycerin added to exhibit water absorption and water retention effects, and baked confectionery. In some cases, timely firing succeeded in imparting color.
実施例ｔ
グリセリン４０〜５０重量部に対して澱粉加水分解物４
５〜５０重量部と液糖５〜１０重量部を均一に混合して
食品添加物（１）を作る。こ＼にグリセリンと還元澱粉
加水分解物は両方とも粘性の強い流動性物によって両者
は短時間の攪拌で容易に混和した。Example t Starch hydrolyzate 4 to 40 to 50 parts by weight of glycerin
A food additive (1) is prepared by uniformly mixing 5 to 50 parts by weight and 5 to 10 parts by weight of liquid sugar. Glycerin and reduced starch hydrolyzate were both highly viscous and fluid materials, so they were easily mixed with each other by stirring for a short time.
この食品添加物（Ｉ）をむし菓子、斜傾、団子類、アン
類の菓子類に対して原料の約３〜５重量嘱添加する。こ
れらの菓子類は固くなりやすく１２４時間を経過すると
品質が低下するが、本実施例の食品添加物（１）を加え
たものは、各成分の作用が相乗的に働いてグリセリンの
みの場合の火通りの悪さや甘味、ニガ味が解消し、長期
間にわたって柔らかさを保持し、品質の低下が全く認め
られなかった。This food additive (I) is added to confectionery such as mussel confectionery, slanted confectionery, dumplings, and bean paste in an amount of about 3 to 5 weight of the raw material. These sweets tend to become hard and the quality deteriorates after 124 hours, but in the case of the food additive (1) of this example, the effects of each component work synergistically, and the quality deteriorates compared to when using only glycerin. The poor cooking, sweetness, and bitter taste were resolved, the product retained its softness for a long period of time, and no deterioration in quality was observed.
実施例２
グリセリン４５〜５５重量部に対して還元澱粉加水分解
物５〜１０重量部、液糖４０重量部、Ｄキシロース２〜
７重量部を均一に混合して食品添加物（１）を作る。こ
＼にＤ−キシロースは食品添加物として認められた白色
の粉末で、このものは約７０℃以上に加熱しなければグ
リセリンに溶解しないが、液糖を加えることにより約４
０℃で溶解し、短時間の攪拌で均一に混和した。この食
品添加物（１）を栗まんじゅう、ドラ焼、カステラ、パ
ン等の焼菓子に原料の３〜５重量襲添加する。グリセリ
ン単独ではこれらの焼菓子の表面に焼は色がつかないが
、適量のＤ−キシロースを加えることにより綺麗な焼は
色をつけることができた０又グリセリンと還元澱粉加水
分解物及び液糖は１実施例１の食品添加物（１）と同様
に各成分が相乗的に働き、グリセリンの火通りの悪さや
甘味、ニガ味を解消し、長期間にわたり柔らかさを保持
し、品質の低下が全く認められなかった。Example 2 5 to 10 parts by weight of reduced starch hydrolyzate, 40 parts by weight of liquid sugar, 2 to 5 parts by weight of D-xylose to 45 to 55 parts by weight of glycerin.
Food additive (1) is prepared by uniformly mixing 7 parts by weight. D-xylose is a white powder that has been approved as a food additive, and it does not dissolve in glycerin unless it is heated to about 70°C or higher, but by adding liquid sugar it
The mixture was dissolved at 0°C and mixed uniformly with short stirring. This food additive (1) is added to baked confectionery such as chestnut manju, dorayaki, castella, bread, etc. by weight of 3 to 5 times the weight of the raw material. Glycerin alone does not give color to the surface of these baked confectionery, but by adding an appropriate amount of D-xylose, it was possible to give a beautiful color to the baked confectionery. Similar to food additive (1) in Example 1, each component works synergistically to eliminate the slow cooking, sweetness, and bitter taste of glycerin, maintain softness for a long period of time, and reduce quality. was not recognized at all.
以上は本発明の２つの実施例を説明したもので、本発明
はこの実施例に限定されることなく、発明の要旨内にお
いて設計変更でき、例えば各成分の配合比を適宜に変更
してもよい。The above describes two embodiments of the present invention, but the present invention is not limited to these embodiments, and the design can be changed within the gist of the invention. For example, the blending ratio of each component can be changed as appropriate. good.
本発明においてはグリセリンの添加量を少なくして吸湿
性及び保水性の効果を発揮させ１これにより長期間にわ
たって柔らかさを保持して品質の低下を防止することが
でき、焼菓子の場合に適度の焼は色をつけることができ
る等の効果があり１和洋菓子やパン等の食品添加物とし
て極めて有効である。In the present invention, the amount of glycerin added is reduced to exhibit the effect of hygroscopicity and water retention1.This allows the softness to be maintained for a long period of time and prevents deterioration of quality. Baking has the effect of adding color and is extremely effective as a food additive for Japanese and Western sweets, bread, etc.
Claims (1)
し又はさらにＤ−キシロースを加えて均一に混合したこ
とを特徴とする食品添加物。A food additive characterized in that glycerin, reduced starch hydrolyzate, and liquid sugar are uniformly mixed, or D-xylose is further added and mixed uniformly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60075013A JPS61231951A (en) | 1985-04-08 | 1985-04-08 | Food additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60075013A JPS61231951A (en) | 1985-04-08 | 1985-04-08 | Food additive |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61231951A true JPS61231951A (en) | 1986-10-16 |
| JPS6251578B2 JPS6251578B2 (en) | 1987-10-30 |
Family
ID=13563873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60075013A Granted JPS61231951A (en) | 1985-04-08 | 1985-04-08 | Food additive |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61231951A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0477183U (en) * | 1990-11-17 | 1992-07-06 |
-
1985
- 1985-04-08 JP JP60075013A patent/JPS61231951A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6251578B2 (en) | 1987-10-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |