Glaze premix composition, glaze composition, and glazed bakery products

Abstract

The present invention provides a glaze premix composition and a glaze composition that, even when frozen bakery products are reheated before consumption, solidify on the surface of the bakery product after reheating, reduce stickiness of the bakery product after reheating, and also exhibit excellent shape retention. [Solution] The glaze premix composition of the present invention contains (A) carbohydrates and (B) one or more selected from hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), and carboxymethylcellulose (CMC). In this case, the ratio of component (B) to 100 parts by mass (solids) of component (A) is 0.1 parts by mass or more and 15 parts by mass or less (solids).

Description

Technical Field

[0001] The present invention relates to a glaze premix composition, a glaze composition, and a glazed bakery product.

Background Art

[0002] A glaze is generally a sugar coating that imparts luster, sweetness, flavor, etc. to bakery products such as breads and confectioneries, and is a kind of so-called icing. In order to produce a glazed bakery product coated with a glaze, usually, first, a powdery or granular composition for glaze containing sugar, etc. is mixed with water to produce a glaze liquid. Next, the glaze liquid is adhered to the bakery product and dried and solidified. Thereby, a glazed bakery product can be produced.

[0003] As an example of a glaze composition, an icing material containing water, sugar, and a thickening polysaccharide and having a water content of 6 to 20% by mass based on the total mass of the icing material has been proposed (see Patent Document 1). In this icing material, the thickening polysaccharide contains at least one selected from the group consisting of pectin, agar, carrageenan, konjac flour, alginate, curdlan, and pullulan.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] In recent years, frozen bakery products have increasingly been sold as warm snacks (referred to as "hot snacks" in the industry) displayed next to the cash registers in convenience stores and other retail outlets. However, with glazed frozen bakery products such as donuts and cinnamon rolls, the glaze melts during the reheating process, leaving the surface of the bakery product sticky, and improvements are needed to address this issue.

[0006] Furthermore, the melted glaze seeps into the bakery products, compromising their original properties and reducing their ability to maintain their shape. Specifically, this can lead to problems such as yeast donuts becoming wrinkled and cake donuts, like old-fashioned donuts, breaking.

[0007] Therefore, the present invention aims to provide a glaze premix composition and a glaze composition that solidify on the surface of the bakery product after reheating, even when the frozen bakery product is reheated before consumption, resulting in less stickiness of the bakery product after reheating, and also exhibiting excellent shape retention. [Means for solving the problem]

[0008] The inventors of the present invention, after diligently studying to solve the above problems, discovered that the above problems can be solved by using carbohydrates and a specific temperature-increasing gelling agent as constituent components, and thus completed the present invention. Specifically, the present invention provides the following.

[0009] The invention relating to the first feature provides a glaze premix composition containing (A) a carbohydrate and (B) one or more selected from hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), and carboxymethylcellulose (CMC), wherein the ratio of component (B) to 100 parts by mass (on a solid content basis) of component (A) is 0.1 parts by mass or more and 15 parts by mass or less (on a solid content basis).

[0010] The invention relating to the second feature provides a glaze premix composition relating to the first feature, wherein the component (B) contains one or more selected from HPMC and MC.

[0011] HPMC, MC, and CMC gel when frozen bakery products are reheated, as the methoxy groups form hydrophobic bonds. As a result, a film forms on the surface of the bakery product after reheating, and this film prevents the glaze from melting during the reheating process and the surface of the bakery product from becoming sticky after reheating. In addition, it prevents the melted glaze from soaking into the bakery product after reheating, thus avoiding damage to the original physical properties of the bakery product and poor shape retention.

[0012] Therefore, according to the invention relating to the first and second features, even if the frozen bakery product is reheated before consumption, it will solidify on the surface of the bakery product after reheating, resulting in less stickiness of the bakery product after reheating, and also providing excellent shape retention.

[0013] The invention relating to the third feature provides a glaze premix composition relating to the first or second feature, further containing (C) oil and fat, wherein the ratio of component (C) to 100 parts by mass (on a solid content basis) of component (A) is 0.1 parts by mass or more and 50 parts by mass or less (on a solid content basis).

[0014] The invention relating to the fourth feature provides a glaze composition in which the invention relating to any of the first to third features is (D) an oil-in-water emulsion dispersed in water.

[0015] By mixing the glaze premix composition with component (D), a glaze composition (glaze liquid) is obtained. In this process, component (B) acts not only as a temperature-raising gelling agent but also as an emulsifier, forming an oil-in-water (O / W) emulsion between components (D), (B), and (C). As a result, even though the glaze liquid contains both water and oil, each component constituting the glaze liquid can be uniformly dispersed in the water. Furthermore, because the glaze contains oil, stickiness on the surface of bakery products after reheating is further reduced.

[0016] The invention relating to the fifth feature provides a glazed bakery product to which a glaze prepared from a glaze premix composition relating to any of the first to third features is attached.

[0017] The invention relating to the sixth feature provides a glazed bakery product to which a glaze prepared from the glaze composition relating to the fourth feature is attached.

[0018] According to the invention relating to the fifth and sixth features, even if the product is reheated before consumption, the glaze will harden on the surface of the product, resulting in less stickiness on the surface caused by the glaze, and providing a glazed bakery product with excellent shape retention.

[0019] The invention relating to the seventh feature provides a method for producing a glaze composition, comprising the step of dispersing (A) carbohydrates, (B) one or more selected from hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), and carboxymethylcellulose (CMC), and (C) oil and fat in (D) water, wherein the ratio of component (B) to 100 parts by mass (on a solid content basis) of component (A) is 0.1 parts by mass or more and 15 parts by mass or less (on a solid content basis).

[0020] The invention according to the eighth feature provides a method for manufacturing a glaze composition, which includes the steps of mixing at least one (C) component selected from (B) hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), and carboxymethylcellulose (CMC) and a (D) component to obtain an oil-in-water emulsion, and dispersing the (A) component in the oil-in-water emulsion. The ratio of the (B) component to 100 parts by mass (in terms of solid content) of the (A) component is 0.1 part by mass or more and 10 parts by mass or less (in terms of solid content), and the ratio of the (C) component to 100 parts by mass (in terms of solid content) of the (A) component is 0.1 part by mass or more and 15 parts by mass or less (in terms of solid content).

[0021] The invention according to the ninth feature provides a method for manufacturing a glazed bakery product, which involves adhering the glaze composition obtained by the manufacturing method of the invention according to the seventh or eighth feature to a bakery product.

[0022] In the present invention, like the invention according to the seventh feature, each component from the (A) component to the (D) component may be mixed together to provide a glaze composition. Or, like the invention according to the fourth feature, the glaze composition may be provided from a premix. Or, like the invention according to the eighth feature, first an emulsion may be formed and then a saccharide may be mixed to provide a glaze composition. In this case, compared with the simultaneous mixing of each component from the (A) component to the (D) component or the provision from a premix, forming an emulsion first with the (B) component, (C) component, and (D) component and then mixing the (A) component is superior in terms of suppressing the stickiness of the glaze. This is presumably because the uniform dispersibility of each component constituting the glaze liquid is excellent.

Effects of the Invention

[0023] According to the present invention, it is possible to provide a glaze premix composition and a glaze composition that, even when a frozen bakery product is reheated before consumption, do not harden on the surface of the bakery product after reheating, have little stickiness after reheating, and are also excellent in shape retention.

Embodiments for Carrying out the Invention

[0024] First, although the following disclosure, diagrams, and / or claims, etc. are described as being alone or in combination with one or more other aspects, the subject matter of the instant disclosure is not intended to be so limited. That is, the instant disclosure, diagrams, and claims are intended to subsume the various aspects described herein, either alone or in one or more combinations with each other. For example, even if the instant disclosure describes and illustrates a first embodiment, a second embodiment, and a third embodiment in such a way that the first embodiment is described and illustrated particularly in relation to the second embodiment, or the second embodiment is described and illustrated only in relation to the third embodiment, the instant disclosure and illustration are not so limited, and may include only the first embodiment, only the second embodiment, only the third embodiment, or one or more combinations of the first, second, and / or third embodiments, such as the first embodiment and the second embodiment, the first embodiment and the third embodiment, the second embodiment and the third embodiment, or the first, second, and third embodiments.

[0025] The use of the phrase "or" in this text shall mean a "non-exclusive" alternative, unless explicitly specified otherwise. For example, when saying "item x is A or B", it shall mean either (1) item x is only one of A or B, or (2) item x is both A and B. In other words, the word "or" is not used to define an "exclusive" alternative.

[0026] Furthermore, when the phrases "contain at least one" or "contain at least one of the following" are used in the text, they mean that the system or element contains one or more of the elements listed after the phrase. For example, if there are three types of elements, from element 1 to element 3, the phrases "contain at least one" or "contain at least one of the following" are interpreted as any of the following structural arrangements: a device containing element 1, a device containing element 2, a device containing element 3, a device containing element 1 and element 2, a device containing element 1 and element 3, a device containing element 2 and element 3, or a device containing element 1, element 2, and element 3.

[0027] The same interpretation is intended when the phrase "used in at least one of the following" is used in the text. Furthermore, "and / or" as used in the text is used as a linguistic conjunction to indicate that one or more of the listed elements or conditions are included or occur. For example, a device containing the first element, the second element, and / or the third element is interpreted as any of the following structural arrangements: a device containing the first element, a device containing the second element, a device containing the third element, a device containing the first and second elements, a device containing the first and third elements, a device containing the second and third elements, or a device containing the first, second, and third elements.

[0028] Furthermore, the use of the phrase "and / or" in this text signifies a "non-exclusive" arrangement, as stipulated in the Japanese Industrial Standard (JIS) "Format and Preparation Method of Standards Documents JIS Z 8301".

[0029] The following describes an example of a preferred embodiment for carrying out the present invention. However, this is merely an example, and the technical scope of the present invention is not limited thereto.

[0030] <Glaze Premix Composition> The glaze premix composition according to the present invention contains (A) carbohydrates, (B) a specific temperature-raising gelling agent, and optionally (C) oils and fats.

[0031] (A) Carbohydrates Carbohydrates include sugars, oligosaccharides, and sugar alcohols. Sugars are a general term for substances remaining after removing oligosaccharides and sugar alcohols from carbohydrates, and include monosaccharides and disaccharides.

[0032] [Sugars] Sugars include monosaccharides and disaccharides.

[0033] (Monosaccharides) Monosaccharides are broadly classified into aldoses and ketoses. Aldoses are C n H 2n O n Aldoses are monosaccharides represented by (where n is an integer greater than or equal to 3) and have one aldehyde group at their terminus. More specifically, examples of monosaccharides that are aldoses include glyceraldehyde (C3), erythrose (C4), threose (C4), ribose (C5), arabinose (C5), xylose (C5), lyxose (C5), allose (C5), altrose (C6), glucose (C6), mannose (C6), glucose (C6), idose (C6), galactose (C6), talose (C6), etc.

[0034] Regarding ketoses, C is the same as for aldoses. n H 2n O n Although represented as (where n is an integer of 3 or greater), it refers to a monosaccharide that has one keto group (ketonic carbonyl group) inside its chain structure. More specifically, examples of monosaccharides that are ketoses include dihydroxyacetone (C3), erythrulose (C4), xylulose (C5), ribulose (C5), psicose (C6), fructose (C6), sorbose (C6), tagatose (C6), etc.

[0035] (disaccharide) Disaccharides have monosaccharides that are aldoses and / or ketoses as constituent sugars. Specifically, examples include sucrose, lactose, maltose, trehalose, cellobiose, isomaltose, partinose, xylobiose, laminaribiose, genthiobiose, turanose, maltulose, and palatinose.

[0036] [Oligosaccharides] Oligosaccharides that can produce a mixture containing aldoses and / or ketoses by hydrolysis refer to oligosaccharides having monosaccharides that are aldoses and / or ketoses as constituent sugars. More specifically, examples include cellobiose, trehalose, isomaltose, partinose, xylobiose, laminalibiose, genthiobiose, turanose, maltulose, palatinose, galactooligosaccharides, fructooligosaccharides, lactosucrose, isomaltoligosaccharides, and kestose. Cyclodextrins, such as cyclodextrins, are also included.

[0037] [Sugar alcohols] Examples of sugar alcohols include reduced maltose syrup, sorbitol, lactitol, erythritol, xylitol, and maltitol.

[0038] [Preferred form as icing] While the type of carbohydrate is not particularly limited, if the goal is to give the surface of bakery products a whitish, icing-like finish, the carbohydrate is preferably a sugar, more preferably a monosaccharide, even more preferably glucose, and particularly preferably whole glucose.

[0039] Icing refers to the process of covering the surface of bakery products with a whitish coating. Total glucose is a white, spherical powder made by spray-drying liquid glucose, and well-known examples include Glu-Final and Glu-Final 2000, manufactured by San-ei Sugar Refining Co., Ltd.

[0040] [Average particle size] (A) The average particle size of component is not particularly limited, but considering workability, it is preferable that the average particle size be 50 μm or more, and more preferably 100 μm or more. Furthermore, in order to reduce stickiness on the surface of bakery products, it is preferable that the average particle size be 1 mm or less, and more preferably 500 μm or less.

[0041] [(B) Specific temperature-increasing gelling agents] The glaze premix composition contains (B) a specific temperature-raising gelling agent. Component (B) comprises one or more selected from hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), and carboxymethylcellulose (CMC), and one or more of these can be used in combination. In particular, component (B) preferably comprises one or more selected from HPMC and MC in terms of excellent stickiness and shape retention, and component (B) more preferably comprises MC in terms of even better shape retention.

[0042] HPMC, MC, and CMC gel when frozen bakery products are reheated, as the methoxy groups form hydrophobic bonds. As a result, a film forms on the surface of the bakery product after reheating, and this film prevents the glaze from melting during the reheating process and the surface of the bakery product from becoming sticky after reheating. In addition, it prevents the melted glaze from soaking into the bakery product after reheating, thus avoiding damage to the original physical properties of the bakery product and poor shape retention.

[0043] Since the proportion of methoxy groups in the gelling agent is relatively high, component (B) is preferably HPMC and / or MC, and more preferably MC.

[0044] To prevent gelation before reheating, the lower limit of the sol-gel transition temperature is preferably 40°C or higher, more preferably 50°C or higher, and even more preferably 60°C or higher.

[0045] Furthermore, in order to prevent the coated composition from remaining in a sol state even after reheating, the upper limit of the sol-gel transition temperature is preferably 100°C or less, more preferably 90°C or less, and even more preferably 80°C or less.

[0046] The ratio of component (B) to 100 parts by mass (on a solid content basis) of component (A) is 0.1 parts by mass or more, preferably 1 part by mass or more, and more preferably 3 parts by mass or more. If the content of component (B) is too low, it may not be possible to properly form a coating on the surface of the bakery product after reheating, which is undesirable.

[0047] The ratio of component (B) to 100 parts by mass (on a solid content basis) of component (A) is 15 parts by mass or less, preferably 10 parts by mass or less, and more preferably 7 parts by mass. If the content of component (B) is too high, it may not be able to perform the glaze's original function of decorating the surface of bakery products, and is therefore undesirable.

[0048] Curdlan is also known as a temperature-activated gelling agent. However, if the temperature-activated gelling agent consists only of curdlan and does not contain HPMC, MC, or CMC at all, the glaze will melt when the glazed frozen bakery product is reheated, resulting in a sticky surface, which is undesirable.

[0049] [(C) Oil and fat] Although not essential, the glaze premix composition preferably further contains (C) fats and oils. The glaze liquid is obtained by mixing the glaze premix composition with water. In this process, component (B) acts not only as a heat-reducing gelling agent but also as an emulsifier, forming an oil-in-water (O / W) emulsion between the water, component (B), and component (C). As a result, even though the glaze liquid contains both water and fats and oils, each component constituting the glaze liquid can be uniformly dispersed in the water. Furthermore, because the glaze contains fats and oils, stickiness on the surface of bakery products after reheating is further suppressed.

[0050] The type of oil or fat is not particularly limited; it may be a vegetable oil or an animal oil.

[0051] Examples of vegetable oils include soybean oil, rapeseed oil (including canola oil), corn oil, sunflower oil, safflower oil, cottonseed oil, sesame oil, perilla oil, flaxseed oil, peanut oil, olive oil, palm oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, rice bran oil, wheat germ oil, and algal oils. Processed oils such as hydrogenated oils, esterified oils of glycerin and fatty acids, transesterified oils, fractionated oils, margarine, and fat spreads can also be used as appropriate. Furthermore, oils extracted from plants that have been improved using genetic modification technology may also be used. For example, in the case of rapeseed oil, sunflower oil, safflower oil, and soybean oil, oils obtained from high-oleic varieties with increased oleic acid content can be used.

[0052] Examples of animal fats include lard, beef tallow, milk fat, fish oil, egg yolk oil, liver oil, marine animal oil, and shellfish oil.

[0053] The oils and fats included in the glaze premix composition are preferably vegetable oils due to their ease of handling and excellent flavor as a glaze or icing. Alternatively, powdered oils and fats may be used because they can be easily mixed into the premix and offer excellent workability. Powdered oils and fats may be obtained by known manufacturing methods. For example, a solution may be prepared by dissolving raw materials other than edible oils and fats in warm water. If necessary, heated oils and fats containing other dissolved components may be added to the solution, mixed and pre-emulsified, then homogenized to prepare an emulsion. The emulsion can then be spray-dried using a known spray-drying apparatus to obtain powdered oils and fats. Alternatively, after spray-drying, drying or granulation may be performed as needed to obtain powdered oils and fats.

[0054] (C) Component may be used individually or in combination of multiple components.

[0055] The ratio of component (C) to 100 parts by mass (on a solid content basis) of component (A) is preferably 0.1 parts by mass or more, more preferably 1 part by mass or more, and even more preferably 3 parts by mass or more. If the content of component (C) is too low, the effect of adding component (C), namely the effect of suppressing stickiness on the surface of bakery products after reheating, may not be sufficiently obtained, which is undesirable.

[0056] The ratio of component (C) to 100 parts by mass (on a solid content basis) of component (A) is preferably 50 parts by mass or less, more preferably 30 parts by mass or less, and even more preferably 10 parts by mass or less. If the content of component (C) is too high, it may not be able to perform the glaze's original function of decorating the surface of bakery products, and is therefore undesirable.

[0057] [Other additives] The glaze premix composition may contain materials that are commonly used in glaze premix compositions, as long as they do not impair the effects of the present invention. Such materials include thickeners other than component (B), fruit juices, flavorings, colorings, sweeteners, spices, seasonings, etc.

[0058] (B) Other thickening agents include xanthan gum, guar gum, locust bean gum, tara gum, tamarind gum, carrageenan, gum arabic, alginic acid, sodium alginate, alginate ester (propylene glycol alginate), psyllium seed gum, gellan gum, pectin, konjac powder, and other thickening polysaccharides, starches, gelatin, agar, dextrin, etc., and commercially available products of each can be used as appropriate. A single thickening agent may be used alone, or multiple types may be used in combination.

[0059] <Glaze composition (glaze liquid)> [Manufacturing method] Glaze compositions (glaze liquids) can be obtained by several different manufacturing methods. The first method involves mixing (A) carbohydrates with (D) water. The second method involves mixing the aforementioned glaze premix with (D) water. The third method involves mixing (B) a specific temperature-raising gelling agent, (C) oils and fats, and (D) water to obtain an oil-in-water emulsion, and then dispersing (A) carbohydrates in the oil-in-water emulsion. Among these, the third method is preferred because it allows for uniform dispersion of various components and produces a less sticky glaze.

[0060] Furthermore, when the glaze composition (glaze liquid) is obtained by the latter method, (C) fats and oils are not limited to liquid fats and oils, but may also be powdered fats and oils.

[0061] (D) The proportion of water is not particularly limited, but the ratio of component (D) to 100 parts by mass (in terms of solid content) of component (A) is preferably 10 parts by mass or more, and more preferably 15 parts by mass or more. If the content of component (D) is too low, it may not be possible to uniformly disperse each component, which is undesirable.

[0062] The ratio of component (D) to 100 parts by mass (on a solid content basis) of component (A) is preferably 30 parts by mass or less, and more preferably 25 parts by mass or less. If the content of component (D) is too high, it may not be able to perform the glaze's original function of decorating the surface of bakery products, and is therefore undesirable.

[0063] [How to use] The glaze composition (glaze liquid) can be used by applying it to bakery products. The method of application to bakery products is not particularly limited and can be carried out according to conventional methods. Examples include dipping, coating, pouring, and squeezing.

[0064] There are no particular restrictions on the surface temperature of the bakery product when applying the glaze composition. If the surface temperature of the bakery product is too low, the glaze liquid may not flow easily on the product, resulting in uneven application, the glaze may peel off easily, or the glaze may not have a good shine. Therefore, the surface temperature of the bakery product is preferably 30°C or higher, and more preferably 50°C or higher. Accordingly, it is preferable to apply the glaze composition after the bakery product has been manufactured but before it has cooled.

[0065] The area to which the glaze composition is applied may be the entire bakery product or only a part of it, and can be set as appropriate depending on the bakery product. Typically, after the step of applying the glaze composition to the bakery product, the applied glaze composition is dried and solidified to form the glaze, thereby obtaining a glazed bakery product. There are no particular restrictions on the method of drying and solidifying the glaze composition, and it can be carried out according to conventional methods. In order to sufficiently generate (A) sugar crystals during drying and solidification, the drying and solidification method is preferably natural drying and solidification or heating and solidification by oven heating or microwave heating.

[0066] In this specification, "bakery product" refers to a product obtained by heating or semi-heating a fermented or non-fermented dough, which is made primarily from cereal flour and to which yeast, leavening agents (such as baking powder), water, salt, sugar, and other auxiliary ingredients are added as needed, and then baked, fried, steamed, or otherwise treated. The type of bakery product is not particularly limited and may include bread or confectionery.

[0067] The types of bread covered are not particularly limited and can be applied to a wide variety of breads, such as hard breads like French bread; loaves of bread like mountain loaves and square loaves; lean breads like soft French bread, pizza, and focaccia; breads shaped into special forms like butter rolls and cornet; breads with layered structures formed by fats such as margarine or fillings, such as croissants and Danish pastries; savory breads; yeast donuts; breads containing fillings such as jam buns, cream buns, and red bean buns; breads with a different dough covering the surface, such as melon bread; breads kneaded with chocolate chips, raisins, nuts, etc.; and breads coated with chocolate, etc.

[0068] It can also be applied to Chinese steamed buns, panettone, stollen, steamed bread, fried bread, pão de queijo, and other similar products.

[0069] Furthermore, the types of confectionery are not particularly limited, and it can be applied to a wide variety of sweets, such as crepes, scones, waffles, cookies, biscuits, shortbread, crackers, bolo, pound cake, sponge cake, pancakes, dorayaki, butter cake, castella, Baumkuchen, muffins, cake donuts, and choux puffs.

[0070] Bakery products may be either fully cooked or partially cooked.

[0071] Preheated bakery products are processed ingredients obtained by baking dough. Preheated bakery products include those that can be displayed in stores as is, as well as those that have been heated and then frozen.

[0072] Products that are frozen after heating (also referred to as "heated and frozen products") are bakery products that are portioned out so that when you want to eat them, you can take out only the amount you need from the freezer, thaw it, and reheat it in a microwave oven, home toaster, fryer, etc.

[0073] Semi-heated bakery products are bakery products designed to be easily served or consumed as freshly baked or fried products by distributing them in a semi-heated state at room temperature, refrigerated, or frozen, with the final heating (also called "re-baking," "re-frying," or "re-deep-frying") performed in commercial ovens in stores and restaurants, or in home ovens. This allows for further reduction of store space and equipment burden compared to manufacturing bakery products entirely in-store, and also makes it possible for people other than skilled bakers to easily produce bread.

[0074] Both pre-cooked and partially-cooked frozen bakery products contribute to reducing food waste because they allow consumers to portion out bakery products and thaw only the amount they need from the freezer when they want to eat it. In this respect, pre-cooked and partially-cooked frozen products contribute to Sustainable Development Goal 12, "Responsible Consumption and Production."

[0075] Previously, with glazed bakery products that were frozen after heating or partially heated, there was a problem where the glaze would melt during the reheating process, making the surface of the bakery product sticky. In addition, the melted glaze would soak into the bakery product, impairing its original properties and reducing its ability to maintain its shape. Specifically, this resulted in problems such as yeast donuts becoming wrinkled and cake donuts, such as old-fashioned donuts, breaking.

[0076] HPMC, MC, and CMC gel when glazed baked goods are reheated after heating and freezing, or when partially heated, due to hydrophobic bonding between methoxy groups. As a result, a film forms on the surface of the baked goods after reheating, and this film prevents the glaze from melting during the reheating process and the surface of the baked goods from becoming sticky after reheating. In addition, it prevents the melted glaze from soaking into the baked goods after reheating, thus avoiding damage to the original physical properties of the baked goods and poor shape retention.

[0077] According to the present invention, the more heating history there is, such as applying the glaze and heating it to solidify it, and then heating it again (which also serves as thawing) before consumption, the firmer the glaze will solidify. Therefore, even if the frozen bakery product is reheated before consumption, the glaze composition (glaze liquid) will solidify on the surface of the bakery product after reheating, resulting in less stickiness in the reheated bakery product and excellent shape retention. The glazed bakery product may be a pre-heated bakery product (final product, frozen after heating) or a semi-heated bakery product, but it is preferable that it be one or more of the following: a pre-heated frozen product with glaze, a semi-heated bakery product with glaze, and a reheated bakery product with glaze. [Examples]

[0078] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

[0079] <Test 1> Glaze liquid using premix [Table 1] [Table 2] In Tables 1 and 2, MC is methylcellulose, HPMC is hydroxypropylmethylcellulose, and CMC is carboxymethylcellulose.

[0080] [Preparation of Glaze Premix Composition] The glaze premix compositions according to the examples and comparative examples were prepared by uniformly mixing component (A), component (B), or component (B)', and component (C) in the formulations shown in Tables 1 and 2.

[0081] [Preparation of the glaze composition] To the obtained glaze premix composition, water at room temperature (approximately 25°C) was added in the proportions shown in Tables 1 and 2, and the mixture was stirred uniformly until no lumps remained to prepare the glaze compositions according to the examples and comparative examples. In the case of Comparative Example 5, the mixture did not become a fluid at all and had a distinctive smoky odor. In the case of Comparative Example 6, the MC clumped together, and it was not possible to obtain a glaze composition. It also had a distinctive smoky odor.

[0082] [Manufacturing of glazed bakery products] [Cake Donut (Old Fashioned Donut)] Approximately 55g of cake donuts, fried according to a conventional method, were coated with approximately 10g of the glaze composition according to the examples and comparative examples while the surface temperature of the cake donuts was 60°C or higher. The cake donuts coated with the glaze composition were then allowed to cool to room temperature to dry and solidify the glaze composition, thereby producing glazed cake donuts.

[0083] Afterward, the manufactured products were packaged and frozen for two weeks. Then, each donut was reheated in a microwave oven at 600W for 20 seconds to produce glazed cake donuts after reheating.

[0084] [Yeast Donuts] In Examples 1 to 11, and Comparative Examples 1 and 2, glazed yeast donuts and reheated glazed yeast donuts were produced using the same method as for cake donuts.

[0085] 〔evaluation〕 The ease of applying the glaze, the stickiness of the glaze on the product surface after reheating, and the shape retention of the product after reheating were evaluated. Each evaluation result represents the average score of five trained expert panelists. The results are shown in Tables 3 and 4.

[0086] Workability was evaluated according to the following criteria: "4" indicates very easy to apply and excellent workability; "3" indicates easy to apply and good workability; "2" indicates slightly poor spreadability but still applicable and somewhat good workability; and "1" indicates difficult to apply and poor workability.

[0087] The stickiness of the glaze on the product surface after reheating was evaluated according to the following criteria: "4" indicates no stickiness and very good, "3" indicates almost no stickiness and good, "2" indicates slight stickiness but somewhat good, and "1" indicates stickiness and poor.

[0088] Shape retention was evaluated according to the following criteria: A score of "4" indicated that there were no folds or wrinkles at all, and the result was excellent; a score of "3" indicated that there were almost no folds or wrinkles, and the result was good; a score of "2" indicated that there were slight folds or wrinkles, but the result was somewhat good; and a score of "1" indicated that there were many folds or wrinkles, and the result was poor.

[0089] [Table 3] [Table 4] In Tables 3 and 4, "-" indicates that the evaluation has not been performed. Comparative Examples 5 and 6 were not evaluated because no glaze composition was obtained in the first place.

[0090] 〔result〕 In the examples, it was confirmed that even when the frozen bakery product was reheated before consumption, it solidified on the surface of the bakery product after reheating, the product was less sticky after reheating, and it also had excellent shape retention. Furthermore, in terms of superior texture, it was confirmed that HPMC (Example 7) was superior to CMC (Example 8) as a heat-activated gelling agent, and MC (Example 2) was even superior. When whole sugar glucose (Example 9) was used as the carbohydrate, it was possible to finish the surface of the bakery product with an icing-like whitish appearance compared to when powdered sugar (Example 2) was used.

[0091] In contrast, in Comparative Examples 1 and 2, it was confirmed that the glaze melted during the reheating process. This caused the surface of the bakery product to become sticky, and the melted glaze soaked into the product, impairing its original physical properties and reducing its shape retention.

[0092] <Test 2> Comparison of heating conditions after glaze application and thawing (reheating) conditions after freezing bakery products. [Table 5]

[0093] [Manufacturing of glazed bakery products] [Cake Donut (Old Fashioned Donut)] Approximately 55g of cake donuts, fried according to a conventional method, were coated with approximately 10g of the glaze composition according to Example 2 while the surface temperature of the cake donuts was 60°C or higher. Subsequently, the cake donuts coated with the glaze composition were reheated under the conditions described in Table 5, and then allowed to cool to room temperature to dry and solidify the glaze composition, thereby producing glazed cake donuts.

[0094] Afterward, the manufactured products were packaged and frozen for two weeks under the conditions described in Table 5 (freezing was not performed in Example 13). Then, they were thawed (reheated) under the conditions described in Table 5 to produce glazed cake donuts after reheating.

[0095] [Yeast Donuts] We manufactured glazed yeast donuts and reheated glazed yeast donuts using the same method as for cake donuts.

[0096] 〔evaluation〕 Using the same criteria as in Test 1, the stickiness of the glaze on the product surface after reheating and the shape retention of the product after reheating were evaluated. Each evaluation result represents the average score of five trained expert panelists. The results are shown in Table 6. [Table 6]

[0097] According to Test 2, the more heating history a product undergoes, such as applying the glaze and heating it, and then heating it again before consumption (which also serves as thawing), the firmer the glaze hardens. Therefore, even if a frozen bakery product is reheated before consumption, the glaze composition (glaze liquid) hardens on the surface of the bakery product after reheating, resulting in less stickiness and better shape retention. For this reason, it is preferable that the glazed bakery product of the present invention be one or more of the following: a glazed baked product that is frozen after heating, a glazed bakery product that is partially heated, and a glazed bakery product that is reheated. In particular, it is more preferable that the bakery product be a baked product that is frozen after heating or a partially heated product, as this not only reduces food waste but also provides superior stickiness suppression and shape retention compared to homemade products.

[0098] In particular, because it is excellent in both the stickiness and shape retention of the glaze, it is preferable to reheat after the glaze composition has been applied (Examples 2, 13-19).

[0099] <Experiment 3> The glaze is emulsified first, and then (A) carbohydrates are added. For Example 2, (B) a temperature-raising gelling agent, (C) oil and fat, and (D) water were mixed to obtain an oil-in-water emulsion. Then, (A) carbohydrates were dispersed in the oil-in-water emulsion to obtain a glaze. The same evaluation as in <Test 1> was performed using this glaze. The results are shown in Table 7. [Table 7]

[0100] As a result, it was confirmed that the glaze composition may be provided as a premix (Test 1), or that the glaze composition may be provided by first forming an emulsion and then mixing in the carbohydrates (Test 3). Furthermore, among these, Test 3, in which the emulsion was formed first and then the carbohydrates were mixed in, was superior in terms of glaze stickiness, but the difference was slight.

Claims

1. (A) Carbohydrates and, (B) Contains one or more selected from hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), and carboxymethylcellulose (CMC), A glaze premix composition in which the ratio of component (B) to 100 parts by mass (on a solid content basis) of component (A) is 0.1 parts by mass or more and 15 parts by mass or less (on a solid content basis).

2. The glaze premix composition according to claim 1, wherein component (B) contains one or more selected from HPMC and MC.

3. Furthermore, (C) contains oils and fats, The glaze premix composition according to claim 1, wherein the ratio of component (C) to 100 parts by mass (on a solid content basis) of component (A) is 0.1 parts by mass or more and 50 parts by mass or less (on a solid content basis).

4. A glaze composition wherein the glaze premix composition according to any one of claims 1 to 3 is (D) an oil-in-water emulsion dispersed in water.

5. A glazed bakery product to which a glaze prepared from the glaze premix composition according to any one of claims 1 to 3 is attached.

6. A glazed bakery product to which a glaze prepared from the glaze composition described in claim 4 is attached.

7. The process includes the step of (A) dispersing a carbohydrate and (B) one or more selected from hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), and carboxymethylcellulose (CMC) in (D) water. A method for producing a glaze composition, wherein the ratio of component (B) to 100 parts by mass (on a solid content basis) of component (A) is 0.1 parts by mass or more and 15 parts by mass or less (on a solid content basis).

8. (B) One or more selected from hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), and carboxymethylcellulose (CMC), (C) oil and fat, and (D) water are mixed to obtain an oil-in-water emulsion. The oil-in-water emulsion comprises (A) a step of dispersing a carbohydrate, The ratio of component (B) to 100 parts by mass (on a solid content basis) of component (A) is 0.1 parts by mass or more and 15 parts by mass or less (on a solid content basis), A method for producing a glaze composition, wherein the ratio of component (C) to 100 parts by mass (on a solid content basis) of component (A) is 0.1 parts by mass or more and 50 parts by mass or less (on a solid content basis).

9. A method for producing a glazed bakery product, comprising applying a glaze composition obtained from the manufacturing method described in claim 7 or 8 to the bakery product.

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