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WO2018181692A1 - Glaçage ayant de bonnes proptiétés organoleptiques et composition d'huile et de graisse pour glaçage - Google Patents

Glaçage ayant de bonnes proptiétés organoleptiques et composition d'huile et de graisse pour glaçage Download PDF

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Publication number
WO2018181692A1
WO2018181692A1 PCT/JP2018/013190 JP2018013190W WO2018181692A1 WO 2018181692 A1 WO2018181692 A1 WO 2018181692A1 JP 2018013190 W JP2018013190 W JP 2018013190W WO 2018181692 A1 WO2018181692 A1 WO 2018181692A1
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WO
WIPO (PCT)
Prior art keywords
glaze
oil
addition
composition
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.)
Ceased
Application number
PCT/JP2018/013190
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English (en)
Japanese (ja)
Inventor
麻衣 坂本
真晴 加藤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
Original Assignee
Fuji Oil Co Ltd
Fuji Oil Holdings Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Fuji Oil Co Ltd, Fuji Oil Holdings Inc filed Critical Fuji Oil Co Ltd
Priority to JP2018530174A priority Critical patent/JPWO2018181692A1/ja
Publication of WO2018181692A1 publication Critical patent/WO2018181692A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking

Definitions

  • the present invention relates to a glaze having a natural sweetness with a good expression of an instant flavor when put in the mouth and a combination of the glaze and a confectionery bread material.
  • Confectionery bakery products are coated with a topping material or the like in order to increase the added value of flavor, texture and appearance.
  • a topping material or the like for example, oily glazes and fondants that give a texture such as “shari-shari” by using coarse-grained saccharides to give an easy-to-understand value such as texture are used.
  • oily glaze hereinafter simply referred to as “glaze” is highly preferred by consumers.
  • the oil phase is a continuous phase. Although this contributes to the suppression of changes in texture due to moisture transfer and the like, there is a problem that the flavor expression is slow due to a strong oily taste and a slow melting speed of fats and oils.
  • Patent Document 1 contains 30% by weight or more of particles having a solid content other than fats and oils of 30 ⁇ m or less, and 10% by weight or more of particles having a particle size of 90 ⁇ m or more.
  • an overcoating material for confectionery bakery (glaze as referred to in the present invention) is produced which has an excellent presence after the overcoating and has a presence that the overcoating agent cannot be seen through.
  • the present invention relates to a combination food combining a glaze and a confectionery bakery material, which has good flavor expression at the moment of putting in the mouth, has a natural sweetness with little oiliness, and the glaze and confectionery
  • the object is to provide a combination food combining bread ingredients.
  • the present inventor further examined. As a result, by adding an oil composition in which an aqueous phase containing saccharides is dispersed in an oil and fat, it has been found that it not only reduces oiliness, but also has a fondant-like flavor and a natural sweetness. Completed the invention.
  • the present invention provides (1) a glaze-added oil composition characterized by satisfying the following conditions (a) to (b): (a) 18 to 75% by weight of saccharide (B) the water content in the aqueous phase contained in the oil composition for glaze addition is 1 to 30% by weight with respect to the oil composition for glaze addition, 2) is the oil composition for glaze addition according to (1), wherein the saccharide contained is at least one selected from sugar alcohol, dextrin, sucrose, and glucose, and (3) (1) The fat or oil composition for glaze addition according to (1) or (2), wherein the lipophilic emulsifier having an HLB value of 7 or less is contained in an amount of 50 to 200% by weight based on the amount of water in the aqueous phase.
  • a method for producing an oil composition for glaze addition wherein the water phase is dispersed in an oil phase so that the water content is 1 to 30% by weight.
  • an oil composition for glazes characterized by containing 0.1 to 30% by weight of saccharides by blending the oil composition for glaze addition according to any one of (1) to oils, 6) is a glaze characterized in that it contains 0.1 to 30% by weight of water by adding the oil composition for glaze addition according to any one of (1) to (3) to the oil or fat.
  • (7) is a glaze characterized by blending 16 to 75% by weight of the oil composition for glaze addition according to any one of (1) to (4), 8)
  • As the oil for glazes according to (5) to (6) A glaze, characterized by formulating the composition, (9) as is a combination food characterized by (7) to (8) glaze that confectionery bread materials and Kumiawaru according.
  • a grease composition for glaze addition characterized by satisfying the following conditions (a) to (b): (A) containing an aqueous phase containing 18-75% by weight sugars; (B) The water content in the aqueous phase contained in the oil composition for glaze addition is 1 to 30% by weight with respect to the oil composition for glaze addition, (12) The oil-and-fat composition for glaze addition according to (11), wherein the saccharide to be contained is at least one selected from sugar alcohol, dextrin, sucrose, and glucose, (13) The oil / fat composition for glaze addition according to (11), comprising a lipophilic emulsifier having an HLB value of 7 or less, based on the amount of water in the aqueous phase, (14) The oil-and-fat composition for glaze addition according to (12), comprising a lipophilic emulsifier having an HLB value of 7 or less, based on the amount of water in the aqueous phase, (15) A method for producing an oil composition for glaze addition, wherein the
  • the flavor is instantly expressed in the mouth and a natural sweetness with less oiliness can be felt.
  • the glaze as used in the present invention is composed of fats and oils, sugars and other solids, and mainly fats and sugars can be used.
  • solids other than fats and oils and sugars dairy products, cacao mass, cocoa powder, cheese powder, coffee powder, matcha tea, fruit juice powder and the like can be used, and the glaze flavor can be varied.
  • addition amount of solids other than sugar 20 weight% or less is desirable with respect to the whole glaze.
  • Glaze is not particularly limited in its use, but it is often used in combination with confectionery bread ingredients, and more preferably by combining coating, coating, and enrobing methods to cover confectionery bread ingredients thinly.
  • Suitable for The confectionery bread material refers to confectionery and breads generally referred to, and is not particularly limited.
  • the fats and oils used in the glaze as used in the present invention are, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm Vegetable oils such as oil, shea fat, monkey fat, cacao butter, palm oil, palm kernel oil, and animal oils such as milk fat, beef tallow, pork fat, fish oil, whale oil, and hardening, separation, transesterification, etc. of these fats Examples of processed oils and fats that have been subjected to.
  • the melting point of these fats and oils (increased melting point: AOCS Cc-3-25) has an appropriate solidification rate and heat-resistant shape retention after overglazing appropriate to the distribution form of confectionery and breads overlaid with glaze. It may be appropriately selected so as to be given, but those having a temperature of about 10 to 45 ° C. can be used.
  • the amount of fat in the glaze is desirably 25 to 75% by weight, more preferably 28 to 50% by weight.
  • the amount of fats and oils in an oil-and-fat composition is included in this amount of fats and oils.
  • sugar used in the glaze of the present invention examples include various monosaccharides including glucose, various disaccharides including sucrose, lactose and trehalose, oligosaccharides, dextrins and sugar alcohols.
  • the amount of sugar is preferably 25 to 75% by weight, more preferably 35 to 75% by weight.
  • the amount of sugar includes the amount of sugar in the oil / fat composition.
  • the sugar used in the glaze preferably has a particle diameter of 50 ⁇ m or more and about 1 mm or less.
  • the water content in the glaze of the present invention is preferably 5% by weight or less, more preferably 3% by weight or less.
  • the viscosity is preferable, and a glaze that can be easily combined with other materials can be obtained. While it is desirable that the moisture contained in the glaze of the present invention is less as described above, it is contained in the oil composition for glaze addition described later, so that moisture from other raw materials is mixed (as an example, moisture absorption of the raw materials). Consider appropriately whether the water content as glaze is excessive.
  • Other solids other than fat and sugar used in the glaze of the present invention include milk products such as whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, cacao mass, cocoa powder, adjusted cocoa powder, etc.
  • milk products such as whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, cacao mass, cocoa powder, adjusted cocoa powder, etc.
  • cacao, cheese powder, coffee powder, fruit juice powder, and the like are examples of the like.
  • the glaze of this invention can contain various emulsifiers for viscosity adjustment and fat and oil crystallinity adjustment.
  • the emulsifier include lecithin, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, and sorbitan fatty acid ester.
  • auxiliary materials such as a taste material, an emulsifier, a fragrance
  • the amount of the oil composition for glaze addition to the glaze is desirably 16 to 75% by weight, more preferably 25 to 60% by weight, most preferably 28 to 50% by weight based on the whole glaze. It is desirable to be.
  • the addition method may be blended after the state of the oil composition for glazes once added to the oil or fat, or the oil composition for glaze addition may be blended as it is.
  • the oil composition for glaze addition according to the present invention is obtained by dispersing an aqueous phase containing one or more saccharides in an oil phase so that the particle diameter is 5 ⁇ m or less. By adding it to the oil composition for glazes or the glaze itself, it adds a function to the glaze that has a natural sweetness with less oiliness and good flavor expression in the mouth where it is a problem. It is.
  • saccharides used in oil composition for glaze addition Although it does not restrict
  • saccharides used for the said glaze can be used.
  • various disaccharides including sucrose, lactose and trehalose, various monosaccharides including glucose and fructose, dextrin and sugar alcohols are preferable, and among them, dextrin, sugar alcohols, sucrose and glucose are preferable. More preferred.
  • These saccharides need to be dissolved in the aqueous phase.
  • the water phase in the oil composition for glaze addition refers to water-soluble components such as sugars and moisture.
  • the aqueous phase in the oil composition for glaze addition is desirably contained in an amount of 1 to 50% by weight. This amount is more desirably 3 to 50% by weight, and further desirably 5 to 50% by weight. By containing an appropriate amount of the aqueous phase, it is possible to obtain a product having good flavor expression and good fluidity in the final glaze.
  • the saccharide in the aqueous phase in the oil composition for glaze addition needs to contain 18 to 75% by weight. This amount is more desirably 30 to 75% by weight, and further desirably 50 to 75% by weight. By containing an appropriate amount of saccharide, a glaze with good fluidity and good flavor expression can be obtained.
  • the water content in the aqueous phase dispersed in the oil composition for glaze addition needs to be 18 to 75% by weight. This amount is more desirably 30 to 75% by weight, and further desirably 50 to 75% by weight. By setting the amount of water in the aqueous phase to an appropriate amount, it is possible to obtain a glaze with good flavor and good fluidity.
  • the water content in the oil composition for glaze addition needs to be 1 to 30% by weight. This amount is more desirably 3 to 25% by weight, and further desirably 5 to 20% by weight.
  • the oil composition for glaze addition contains an appropriate amount of moisture, it is possible to obtain a glaze with good flavor expression and good fluidity.
  • the oil phase referred to in the present invention is used as a dispersion medium for dispersing the aqueous phase in the oil composition for glaze addition, and is not particularly limited with respect to the oil used.
  • Oils and fats exemplified as being capable of being used can be used, and oils and fats that are liquid at room temperature are more preferable.
  • a lipophilic emulsifier can be used as needed.
  • the lipophilic emulsifier means an emulsifier having an HLB of 7 or less in the present invention.
  • polyglycerin ester one or more selected from polyglycerin ester, sugar ester, sorbitan ester, monoglycerin fatty acid ester, and lecithin is desirable, more desirably polyglycerin ester, sugar ester, distilled monoglyceride, and lecithin, particularly polyglycerin ester.
  • polyglycerin condensed ricinoleic acid ester is most preferable.
  • Polyglycerin condensed ricinolate may be abbreviated as PGPR.
  • the lipophilic emulsifier is preferably contained in an amount of 50 to 200% by weight, more preferably 60 to 150% by weight, based on the amount of water in the aqueous phase in the oil composition for glaze addition. By including an appropriate amount of the lipophilic emulsifier, an oil composition for glaze addition with good emulsification can be obtained.
  • aqueous phase in oil composition for glaze addition it is desirable to disperse the aqueous phase in the oil phase so that the particle diameter is 5 ⁇ m or less.
  • Various emulsifiers can be used for this. Specifically, a static mixing / dispersing device, a high-pressure homogenizer, an ultrasonic emulsifier, or a two-liquid collision type emulsifying device called a wet jet mill can be used. By using a suitable emulsifying device, a predetermined oil and fat composition can be obtained.
  • the general emulsification conditions when using a high-pressure homogenizer are 30 to 40 MPa and 10 to 30 passes.
  • the particle diameter is measured by the following method.
  • Device name Zetasizer Nano S, manufacturer: Malvern Samples 1 to 10 ⁇ l to be measured were diluted in 2 ml of hexane and measured. Temperature: 20.0 ° C Equilibrium time: 240 seconds Cell: Glass cell Measurement angle: 173 ° Positioning method: Optimal position selection Automatic damping selection: Existence
  • the oil composition for glazes is obtained by blending the oil composition for glaze addition into fats and oils, and once diluted in fats and oils for the sake of ease of workability, it is finally blended into glazes. To do.
  • the oil composition for glaze addition By supplying the oil composition for glaze addition in a concentrated state, the advantage is that the oil composition for glaze addition can be suppressed to a small amount, and other oils can be formulated according to product design restrictions. There is.
  • the oil composition for glaze addition may be added directly to the glaze.
  • the method for producing the oil composition for glaze from the oil composition for glaze addition is not particularly limited, and it can be obtained by adding the oil composition for glaze addition to oil and mixing so as to be homogeneous.
  • the blending amount of the oil composition for glaze addition in the oil composition for glaze is not limited.
  • the sugar contained in the glaze may be melted as the water content in the oil composition for glaze addition increases, in that case, the oil composition for glaze addition is once added to the oil and then blended into the glaze Is desirable.
  • the glaze with favorable flavor expression can be obtained by making the saccharide
  • the oil composition for glaze addition so that the water content in the oil composition for glaze is 0.1 to 30% by weight, preferably 1 to 10% by weight.
  • the fats and oils used in the oil phase contained in the glaze-added oil and fat composition are not particularly limited, as in the oil-and-fat composition for glaze addition, but for example, those exemplified as the fats and oils used in the glaze are used. can do.
  • the oil composition for glaze addition may be added directly to the glaze without using the oil composition for glaze.
  • the addition amount of the oil composition for glaze addition is preferably 16 to 75% by weight, more preferably 25 to 60% by weight based on the glaze.
  • confectionery bread material As the confectionery bakery material used in combination with the glaze referred to in the present invention, confectionery is frozen confectionery, refrigerated confectionery, and room temperature distribution confectionery, and specific examples of frozen confectionery include ice cream, ice milk, lacto ice, and ice confectionery.
  • specific examples of frozen confectionery include ice cream, ice milk, lacto ice, and ice confectionery.
  • examples of the refrigerated confectionery include cakes, cream puffs, puddings, jelly, bavarois and the like.
  • Examples of the normal temperature confectionery include biscuits, cookies, crackers, and potato chips.
  • bread-making materials include donuts and bread.
  • Combination method of confectionery bread ingredients and glaze As a method of combining the glaze with the confectionery bread material, any method such as an enrober method, a line writing method, or a dipping method may be used, and a machine such as a manual operation or an enrober may be used as the operation.
  • the top condition is that the glaze is melted in a 40-50 ° C hot water bath, then lowered to around 40 ° C, and used for frozen confectionery, refrigerated confectionery, room temperature distribution confectionery, donuts, bread, etc. Just add it.
  • the oil / fat composition for glaze addition was prepared according to “ ⁇ Preparation method for oil / fat composition for glaze addition” based on each formulation shown in Table 1.
  • the oil composition for glaze addition was evaluated according to “Evaluation method of oil composition for glaze addition”.
  • oil / fat composition for glaze addition was prepared according to “ ⁇ Preparation method for oil / fat composition for glaze addition” based on each formulation shown in Table 2.
  • Example 6 maltitol was used as the type of saccharide, but the emulsification was very good.
  • maltodextrin was used as the type of saccharide, but the emulsification was very good.
  • Example 8 glucose was used as the type of saccharide, but the emulsification was very good. Except for the type of sugar, Examples 6 to 8 and Example 1, which were exactly the same, had the same emulsion properties.
  • the oil-and-fat composition for glaze addition obtained by the above series of operations prepared glazes according to “Grease preparation method” based on the composition of glazes in Table 3.
  • the glaze was evaluated according to “ ⁇ Glaze Evaluation Method”.
  • Glaze evaluation method (coating suitability)
  • ⁇ Very suitable for coating
  • ⁇ Suitable for coating
  • ⁇ Can be coated
  • ⁇ Cannot be coated
  • A There is no oily feeling and the sweetness expression is very good.
  • ⁇ The oily feeling is low and the sweetness expression is good.
  • ⁇ The oily feeling is low, the sweetness expression is the same as before.
  • ⁇ The oily feeling is strong and the sweetness expression is the same as before.
  • ⁇ , ⁇ , and ⁇ were considered acceptable. A sample that passed both coating suitability and flavor was judged as the final pass.
  • Example 6 to 10 it was a glaze having a natural sweetness with good sweetness expression at the moment of putting in the mouth and reduced oiliness.
  • the oil composition for glaze addition was not used, and the oily feeling at the moment of putting in the mouth was strong and the sweetness was as good as before.
  • the conventional fat-and-oil composition for adding glaze was used to increase the sugar in the blend and reduce the fat and oil, but the sweetness expression at the moment when it was put in the mouth was weak and the oily feeling was strong.
  • Comparative Examples 5 and 6 although oily feeling and sweetness expression were very good, the glaze was blurred and it was not suitable for coating.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention concerne un aliment combiné obtenu par combinaison d'un glaçage avec des ingrédients de confiserie et de pâtisserie. Le but de l'invention est de fournir : un glaçage dont les proprités organoleptiques au contact de la bouche sont bonnes et qui présente une sucrosité naturelle avec un caractère gras réduit ; et un aliment combiné obtenu par combinaison du glaçage avec des ingrédients de confiserie et de pâtisserie. Cette composition d'huile et de graisse destinée à être ajoutée à un glaçage est caractérisée en ce qu'elle satisfait les conditions suivantes (a) et (b) : (a) une phase aqueuse comprenant de 18 à 75 % en poids de sucre est contenue ; et (b) la quantité d'humidité dans la phase aqueuse contenue dans la composition d'huile et de graisse destinée à être ajoutée au glaçage va de 1 à 30 % en poids par rapport à la composition. En utilisant la composition d'huile et de graisse destinée à être ajoutée à un glaçage, un glaçage ayant un caractère gras réduit mais aussi d'excellentes propriétés organoleptiques similaires à celles du fondant, ainsi qu'une sucrosité naturelle, peut être obtenu.
PCT/JP2018/013190 2017-03-31 2018-03-29 Glaçage ayant de bonnes proptiétés organoleptiques et composition d'huile et de graisse pour glaçage Ceased WO2018181692A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2018530174A JPWO2018181692A1 (ja) 2017-03-31 2018-03-29 風味発現の良いグレーズ及びグレーズ用油脂組成物

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JP2017-072465 2017-03-31
JP2017072465 2017-03-31

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WO2018181692A1 true WO2018181692A1 (fr) 2018-10-04

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5046868A (fr) * 1973-08-21 1975-04-25
JPS54132248A (en) * 1978-02-28 1979-10-15 Itt Precoat composition for preventing roasted and fried food from water and coating method
JPS5911137A (ja) * 1982-07-12 1984-01-20 森永製菓株式会社 製菓用コ−チング素材の製造方法
JPS6342648A (ja) * 1986-08-11 1988-02-23 Morinaga Milk Ind Co Ltd コ−テイング用油中水型乳化物の製造法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5046868A (fr) * 1973-08-21 1975-04-25
JPS54132248A (en) * 1978-02-28 1979-10-15 Itt Precoat composition for preventing roasted and fried food from water and coating method
JPS5911137A (ja) * 1982-07-12 1984-01-20 森永製菓株式会社 製菓用コ−チング素材の製造方法
JPS6342648A (ja) * 1986-08-11 1988-02-23 Morinaga Milk Ind Co Ltd コ−テイング用油中水型乳化物の製造法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DUBOIS DK: "Icings and Glazes: Formulation and Processing", CEREAL FOODS WORLD, vol. 25, no. 6, 1980, pages 303 - 307 *

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