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Coating composition for bakery food and bakery food using the same

A technology for food and baking, applied in baked food, food ingredients as coating agents, food ingredients, etc., can solve the problems of easy to produce stickiness, easy to peel off, not easy to flow out, etc., to achieve excellent refrigeration resistance, excellent freezing resistance, Aging stabilization effect

Active Publication Date: 2010-08-11
MATSUTANI CHEM INDS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, there are problems such as the fact that it is difficult to express the original taste of baked goods because of the strong chocolate taste, and it is difficult to express the difference in taste due to the combination with other ingredients.
However, if it is completely gelled, it will easily peel off, so it is necessary to adjust the viscosity so that the state of the sol (sol) is maintained and it is difficult to flow out
As a result, there are problems such as stickiness or deformation due to vibration during distribution.

Method used

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  • Coating composition for bakery food and bakery food using the same
  • Coating composition for bakery food and bakery food using the same
  • Coating composition for bakery food and bakery food using the same

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0043] Experimental Example 1 Preparation of Basic Coating Agent for Baked Food

[0044] Distarch hydroxypropyl phosphate derived from waxy corn starch (substitution degree: 0.14, phosphorus content: 0.004%, manufactured by Matsutani Chemical Industry Co., Ltd.) 1.5 g, agar powder (ZR manufactured by Ina Kanten Co., Ltd.) 1.0 g g and 60 g of water were mixed, and heated and dissolved at about 95°C.

[0045] Then, 65 g of granulated sugar and 50 g of low-sweetness reduced maltose (Matsutani Chemical) were added and dissolved, and heated until the final sugar content reached 60 to obtain a coating agent. When the coating agent returns to less than 50° C., the fluid sol coagulates and presents a solidified jelly-like gel. After returning the coating agent to room temperature, it was stored in a refrigerator (5° C.) until use.

experiment example 2

[0052] Experimental example 2 Preparation of coating agent for baked food such as water yokan

[0053] Suspend 6 g of agar powder in 350 g of water, and heat-dissolve at about 95°C. Then, add 360 g of granulated sugar, 220 g of red bean paste and 70 g of low-sweetness reduced caramel in order to dissolve. Then, 6 g of hydroxypropyl phosphate distarch (substitution degree: 0.078, phosphorus content: 0.005%, manufactured by Matsutani Chemical Industry Co., Ltd.) and 0.3 g of table salt derived from cassava dissolved in water were added, and heated until the final sugar content reached 62, Obtain coating agent. When the coating agent returns to less than 50° C., the fluid sol coagulates and presents a solidified jelly-like gel. After returning the coating agent to room temperature, it was stored in a refrigerator (5° C.) until use.

experiment example 3

[0054] Experimental Example 3 Preparation of a coating agent for baked goods such as matcha yokan

[0055] 8 g of agar powder was suspended in 350 g of water, and heated and dissolved at about 95°C. Then, 250 g of granulated sugar and 400 g of white bean paste were successively thrown in and dissolved. Next, 8 g of tapioca-derived distarch hydroxypropyl phosphate (substitution degree: 0.066, phosphorus content: 0.005%, manufactured by Matsutani Chemical Industry Co., Ltd.) dissolved in water was added, and heated until the final sugar content reached 64. After cooling for a while, 25 g of matcha suspended in 50 g of water was mixed to obtain a coating agent. When the coating agent returns to less than 50° C., the fluid sol coagulates and presents a solidified jelly-like gel. After returning the coating agent to room temperature, it was stored in a refrigerator (5° C.) until use.

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PUM

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Abstract

The purpose of the present invention is to provide a coating composition for bakery food products, which coating composition is capable of offering a variety of flavors, has superior moisture-retaining property, the coating composition being pleasantly mild, smooth and flexible and in the form of gel; as well as a bakery food product coated with the coating composition. The above problem is solved by the coating composition for bakery food products of the present invention, said coating composition comprising agar, a saccharide, a modified starch and water, which coating composition is in the form of gel.

Description

technical field [0001] The present invention relates to a coating agent for bakery food and bakery food using the coating agent. Background technique [0002] Baked foods such as doughnuts and bread are usually decorated by coating the surface with a high-concentration sugar solution or the like. This method not only imparts luster to donuts, bread, etc., thereby improving the product value in appearance, but also has effects such as seasoning and drying prevention. The raw materials used in this method are collectively called "icing" and there are many types such as glaze (glacis) which is often used in donuts. For example, a coating composition is known which mainly contains oil, sugar pulverized into an average particle size of 50 μm to 300 μm, and fine-grained milk powder with an average particle size of less than 50 μm (Japanese Patent Laid-Open No. 2002-084974). Since these compositions use sugar as the main raw material, once dried, they tend to shatter and become f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A21D13/00A21D13/28A21D15/08A23G3/00A23G3/42A23G3/54
CPCA21D13/0016A23V2002/00A21D13/0009A23G2200/06A23G3/343A21D13/24A21D13/28A23V2200/22A23V2250/5024A23V2250/5118A23V2250/628A21D15/08A23G3/00A23G3/34
Inventor 佐藤晋
Owner MATSUTANI CHEM INDS CO LTD
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