Icing composition and icing

Abstract

To provide an icing composition capable of improving shape retention of icing and preventing melting.SOLUTION: An icing composition contains agar A having gel strength of 400 g / cm2 or more and less than 900 g / cm2, and agar B having gel strength of greater than the agar A and 3000 g / cm2 or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to icing compositions and icings. [Background technology]

[0002] Traditionally, icing was invented in the production of bread, cakes, and confectionery to coat the surface with a white coating to make them look attractive, add sweetness, and make them more enjoyable to eat, and has developed into an effective technique in confectionery and bread making.

[0003] Furthermore, when bread or confectionery topped with icing is stored for long periods of time at high temperatures of 20°C or higher during distribution and storage, the icing loses its shape retention, causing it to stick to the packaging or the syrup to leak out (a phenomenon known as weeping), resulting in a poor appearance.

[0004] As means for solving such problems, the techniques proposed in Patent Documents 1 to 3, for example, are as follows: Patent Document 1 relates to an icing composition containing powdered sugars and consisting of specific ratios of gums, proteins, and starches, Patent Document 2 relates to a topping composition for bakery foods containing thickening polysaccharides and cold water-dispersible powdered oils and fats, and Patent Document 3 relates to an icing material containing trehalose, sugars other than trehalose, thickening polysaccharides, and water. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 1985-251844 [Patent Document 2] Japanese Patent Application Laid-Open No. 2012-016305 [Patent Document 3] Japanese Patent Application Laid-Open No. 2015-002691 Summary of the Invention [Problem to be solved by the invention]

[0006] However, the methods of Patent Documents 1 to 3 do not sufficiently improve the shape retention of icing or suppress crying, and further improvements are needed.

[0007] The present invention has been made in consideration of the above circumstances, and an object of the present invention is to provide an icing composition and icing that can improve the shape retention of icing and suppress crying. [Means for solving the problem]

[0008] In order to solve the above problems, the present invention provides a gel having a gel strength of 400 g / cm 2 More than 900g / cm 2 Agar A and a gel strength of less than 900 g / cm 2 It is characterized by containing the above agar B.

[0009] The icing of the present invention is characterized by containing the above icing composition. In addition, the icing of the present invention has a gel strength of 400 g / cm 2 More than 900g / cm 2 Agar A is 0.05 to 1.0 mass% and the gel strength is 900 g / cm 2 The agar-agar B is contained in an amount of 0.02 to 0.4 mass %. [Effects of the Invention]

[0010] The icing composition of the present invention can improve the shape retention of the icing and prevent it from crying. DETAILED DESCRIPTION OF THE INVENTION

[0011] The icing composition of the present invention and one embodiment of the icing composition will be described below.

[0012] In the present invention, an "icing composition" refers to a composition containing a specified agar and, if necessary, other ingredients described below, and "icing" refers to a mixture of the icing composition with water, sugars, etc.

[0013] The icing composition of the present invention has a gel strength of 400 g / cm 2 More than 900g / cm 2 Agar A and a gel strength of less than 900 g / cm 2 Contains the above agar B.

[0014] To improve the shape retention of the icing and to prevent crying, the gel strength of Agar A is set at 400 g / cm 2 More than 800g / cm 2 Less than 400 g / cm is preferred. 2 More than 700g / cm 2 Less than 400 g / cm is more preferable. 2 More than 500g / cm 2 From the viewpoint of improving the shape retention of the icing and enhancing the effect of suppressing crying, the gel strength of Agar B is 1000 g / cm 2 The above is more preferable. From the viewpoint of good icing workability and an increased effect of suppressing crying, the upper limit of the gel strength of Agar B is 3000 g / cm 2 Preferably less than 2000 g / cm 2 Less than 1500g / cm is more preferable. 2 The following is even more preferred:

[0015] The gel strength of agar A and agar B was measured by preparing a 1.5% aqueous agar solution, leaving it at 20°C for 15 hours, and solidifying it. 2 The maximum load (g / cm) when compressed at a rate of 50 mm / min using a 15 mm diameter cylindrical jig using a rheometer (SUN RHEO METER, CR-500DX) 2 ) is the value calculated as

[0016] In order to enhance the crying suppression effect, the difference between the gel strength in the sugar test and that in the gel strength test was 100 g / cm 2 The following are preferred:

[0017] The gel strength in the sugar test was measured by dissolving 4g of agar and 250g of granulated sugar in 200g of water, leaving it at 20℃ for 15 hours, and solidifying the gel. 2 The maximum load (g / cm) when compressed at a rate of 50 mm / min using a 15 mm diameter cylindrical jig using a rheometer (SUN RHEO METER, CR-500DX) 2 ) can be calculated as

[0018] The content of agar A in the icing composition is not particularly limited, but from the viewpoint of improving the shape retention of the icing and enhancing the effect of suppressing crying, it is preferably 1.0 to 15% by mass, more preferably 3.0 to 10% by mass. The content of agar B in the icing composition is not particularly limited, but from the viewpoint of improving the shape retention of the icing and enhancing the effect of suppressing crying, it is preferably 0.5% by mass or more, more preferably 1.0% by mass or more. The upper limit of the content of agar B in the icing composition is preferably 6.0% by mass or less, more preferably 4.0% by mass or less, and even more preferably 3.0% by mass or less, from the viewpoint of improving the workability of the icing.

[0019] The ratio of agar A to agar B in the icing composition is not particularly limited, but from the viewpoint of improving the shape retention and workability of the icing, a ratio of agar A to agar B of 1:4 to 4:1 is preferred, and 1:1 to 4:1 is more preferred.

[0020] The icing composition of the present invention preferably contains milk protein from the viewpoint of improving the shape retention of the icing and enhancing the effect of suppressing crying.

[0021] Examples of milk proteins include, but are not limited to, acid casein, rennet casein, caseinate (sodium caseinate, potassium caseinate, calcium caseinate), whey protein, and their enzymatic hydrolysis products such as milk peptides, milk protein concentrate, total milk protein, whole milk powder, skim milk powder, whey powder, and buttermilk powder. Of these, caseinate is preferred, and sodium caseinate is particularly preferred. These may be used alone or in combination of two or more.

[0022] The milk protein content in the icing composition is not particularly limited, but is preferably 0.5% by mass or more, more preferably 2.0% by mass or more, from the viewpoint of improving the shape retention of the icing and enhancing the effect of suppressing crying. The upper limit of the milk protein content in the icing composition is preferably 27.0% by mass or less, from the viewpoint of improving the workability of the icing.

[0023] The ratio of agar to milk protein in the icing composition is not particularly limited, but from the viewpoint of improving the shape retention and workability of the icing, a ratio of agar:milk protein of 7:1 to 1:4 is preferred, and 4:1 to 1:3 is more preferred.

[0024] The icing composition may also contain various ingredients such as proteins other than milk proteins, emulsifiers, calcium salts, sugars, edible waxes, high-intensity sweeteners, salt, and powdered oils and fats.

[0025] Examples of proteins other than milk proteins include soybean protein, pea protein, fava bean protein, rice protein, wheat protein, collagen, collagen peptide, gelatin, etc. These may be used alone or in combination of two or more.

[0026] Examples of emulsifiers include glycerin fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin esters (polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters), sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin (soybean lecithin, egg yolk lecithin, sunflower lecithin), enzymatically hydrolyzed lecithin (soybean lysolecithin, egg yolk lysolecithin), saponin, calcium stearoyl lactylate, sodium stearoyl lactylate, sphingolipids, plant sterols, bile powder, tomato glycolipids, etc. These may be used alone or in combination of two or more.

[0027] The content of the emulsifier in the icing composition is not particularly limited, but from the viewpoint of improving the shape retention of the icing and enhancing the effect of suppressing crying, it is preferably 0.1 to 1.0 mass %, more preferably 0.3 to 0.8 mass %.

[0028] The ratio of agar to emulsifier in the icing composition is not particularly limited, but from the viewpoint of improving the shape retention and workability of the icing, a ratio of agar:emulsifier = 30:1 to 5:1 is preferred, and 20:1 to 8:1 is more preferred.

[0029] Examples of calcium salts include poorly water-soluble calcium salts such as calcium carbonate, calcium sulfate, tricalcium phosphate, and calcium hydrogen phosphate. Natural products such as eggshell calcium, seashell calcium, and bone powder can also be used. These may be used alone or in combination of two or more.

[0030] Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.) and disaccharides (lactose (milk sugar), sucrose, maltose, trehalose, etc.); Oligosaccharides such as fructooligosaccharides, galactooligosaccharides (4'-galactosyllactose), xylooligosaccharides, beet oligosaccharides (raffinose), soybean oligosaccharides (raffinose, stachyose), and lactoferrin oligosaccharides (lactosucrose); Dextrins (dextrin, maltodextrin, isomaltodextrin (branched maltodextrin), starch syrup, powdered syrup, cyclodextrin, branched cyclodextrin, roasted dextrin, polymeric dextrin, indigestible dextrin), inulins (inulin, inulin hydrolysate, agave inulin), thickening polysaccharides (LM pectin, HM pectin, pullulan, guar gum, guar gum hydrolysate, xanthan gum, gum arabic, gum ghatti, native gellan gum, deacylated gellan gum, locust bean gum, tara gum, galactomannan, glucomannan, konjac mannan, curdlan, carrageenan, karaya gum, cassia gum, tamarind seed gum, tragacanth gum, fenugreek gum, psyllium seed gum, Polysaccharides such as succinoglycan, rhamsan gum, alginic acid, sodium alginate, PGA (propylene glycol alginate), soybean polysaccharides, methylcellulose, carboxymethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, agar, fucoidan, porphyran, laminaran, starch, modified starch (etherified carboxymethyl starch, hydroxypropyl starch, esterified starch phosphate, sodium starch octenylsuccinate, acetate starch, heat-moisture treated starch, acid-treated starch, cross-linked starch, pregelatinized starch, resistant starch, etc.), resistant starch, isomaltulose, polydextrose, resistant glucan, arabinogalactan, etc.; Sugar alcohols such as erythritol, sorbitol, xylitol, maltitol, lactitol, reduced isomaltulose, and mannitol; These may be used alone or in combination of two or more.

[0031] The sugar may be liquid at 20°C or powdered at 20°C, but from the viewpoint of improving the workability of the icing, the sugar is preferably powdered at 20°C.

[0032] Examples of edible waxes include vegetable waxes such as Japan wax, candelilla wax, carnauba wax, and rice wax, and animal waxes such as lanolin and beeswax.

[0033] The icing composition of the present invention can be produced, for example, by powder-mixing various raw materials.

[0034] In one embodiment of the icing of the present invention, the icing composition of the present invention is preferably contained in an amount of 2 to 12% by mass, more preferably 3 to 8% by mass. In one embodiment of the icing of the present invention, the icing can be produced by mixing the icing composition of the present invention with sugars, oils and fats, water, etc.

[0035] Examples of sugars include powdered sugar, granulated sugar, crystalline maltose, crystalline glucose, fructose, refined glucose, powdered glucose, and powdered reduced maltose, and can be selected appropriately depending on preference.

[0036] The sugar content in the icing is not particularly limited, but is preferably 75 to 85% by mass.

[0037] Examples of fats and oils include palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice bran oil, safflower oil, corn oil, olive oil, sesame oil, shea butter, monkey fat, cacao butter, lard, beef tallow, milk fat, fractionated oils thereof, and processed oils thereof (those that have been subjected to one or more of hardening and transesterification), with hardened processed oils being particularly preferred. These may be used alone or in combination of two or more. The content of fats and oils in the icing is not particularly limited, but is preferably 0.5 to 5.0% by mass.

[0038] The contents of agar A and agar B in the icing are not particularly limited, but from the viewpoint of improving the shape retention of the icing and enhancing the effect of suppressing crying, the content of agar A is preferably 0.05 to 1.0 mass%, more preferably 0.19 to 0.5 mass%, and the content of agar B is preferably 0.02 to 0.40 mass%, more preferably 0.06 to 0.20 mass%.

[0039] In another embodiment of the icing of the present invention, the gel strength is 400 g / cm 2 More than 900g / cm 2 Agar A is 0.05 to 1.0 mass% and the gel strength is 900 g / cm 2 The above agar B is contained in an amount of 0.02 to 0.4 mass %.

[0040] That is, in the icing of this embodiment, for example, by including the icing composition of the present invention described above, the contents of agar A and agar B in the icing can be adjusted to fall within a predetermined range, or by separately blending agar A and agar B, the contents of agar A and agar B in the icing can be adjusted to fall within a predetermined range. When the contents of agar A and agar B in the icing are within the above ranges, the shape retention of the icing can be improved and crying can be suppressed.

[0041] The icing of the present invention can be produced, for example, by the following procedure.

[0042] The icing composition and granulated sugar are mixed, dispersed in water, and then heated. After boiling, hydrogenated oil is added and further heated to produce icing syrup. The icing syrup and powdered sugar are mixed in a mixer to produce icing.

[0043] The icing thus obtained can be suitably used for bread confectionery. A coating can be formed by applying the icing to the surface of the bread confectionery while stirring and maintaining the temperature at 40°C to 70°C. Methods for applying the icing include pouring the icing using a glazing machine, dipping the icing using a dipping machine, or applying the icing using a brush. Examples of bread confectionery in the present invention include fried confectionery such as donuts, karinto, and fried rice crackers, and baked confectionery such as Danish pastries, croissants, scones, muffins, and Baumkuchen. When an appropriate amount of the icing of the present invention is applied to, dipped into, or applied to the surface of these bread confectionery, the icing solidifies and forms a coating. [Example]

[0044] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0045] The agars A to C used are shown in Table 1.

[0046] [Table 1]

[0047] <Preparation of icing composition> The raw materials were mixed according to the formulations shown in Tables 2 to 4 to obtain icing compositions.

[0048] <Making the icing> Icings were prepared using the formulations shown in Tables 2 to 4 according to the following procedure. (1) The icing composition and granulated sugar were dissolved in water by heating. (2) After the temperature reached 100°C, hardened oil was added and heated for 2 minutes. (3) Water was added in an amount equal to the mass evaporated by heating to prepare icing syrup. (4) The icing syrup prepared in (3) and powdered sugar were mixed and stirred in a mixer to make a uniform slurry-like icing. (5) The icing prepared in (4) was placed in a disposable piping bag and the temperature was adjusted to 60°C.

[0049] <Making croissants with icing> (6) The baked frozen croissants were heated at 210°C for 3 minutes, then removed from the oven and topped with the icing from (5). (7) After cooling at 20°C for 30 minutes, the croissants were packed in a bag and left at 35°C for 2 days.

[0050] The workability of the obtained icing and the icing spread on the croissant were evaluated as follows. [Shape retention-1] After leaving the icing at 35°C for two days, the appearance of the icing was evaluated according to the following criteria. Cracked refers to a condition in which the icing has cracks, and sagging refers to a condition in which the icing is wavy. 3: No cracks or sagging 2: Slight cracks or sagging 1: Cracks or sagging are clearly visible 0: Severe cracking and sagging [Shape retention-2] The icing on top of the croissants, still packed in the bag, was compressed by 5 mm at 30 cm / min using a cylindrical tool with a diameter of 8 mm and the condition was evaluated according to the following criteria. 3: Return to the same state as before the load was applied 2: It doesn't return to its original shape completely, but it still retains its shape. 1: It has been crushed and is stuck to the bag. 0: Sticking to the bag, peeling off or cracked [Shape retention-3] The icing prepared in (4) above at 60°C was allowed to cool at 20°C for 4 minutes, after which 2 cm was cut off from the tip of a disposable piping bag. A straight line was drawn on the piping bag using the icing, and the maximum thickness was evaluated according to the following criteria. The thinner the line, the better the shape retention. In the evaluation of shape retention -3, 3 points was considered a passing grade. 3: 4.0cm or less 2: More than 4.0cm and less than 4.5cm 1: More than 4.5cm and less than 5.0cm 0: More than 5.0cm

[0051] The total score for shape retention was calculated by adding up the scores for shape retention -1, shape retention -2, and shape retention -3. Products with a total score of 6 or more were evaluated as having good shape retention.

[0052] [crying] After leaving the icing at 35°C for 2 days, the appearance of the icing was evaluated according to the following criteria. 4: The bag is not too wet and no syrup is leaking out. 3: The bag does not get wet and the syrup does not leak out. 2: The bag gets wet and the syrup leaks out a lot 1: The bag gets wet and the syrup leaks out quickly 0: Crying is intense and the icing is melting and peeling off

[0053] [Workability] The workability when applying the icing to the croissants was evaluated according to the following criteria. 2: Easy to squeeze without dripping 1: Low viscosity and difficult to squeeze, or too hard to squeeze 0: Dripping even without squeezing, or too hard to squeeze

[0054] <Result> The results are shown in Tables 2 to 4.

[0055] [Table 2]

[0056] [Table 3]

[0057] [Table 4]

[0058] In Comparative Example 1, agar was not used, and therefore the evaluation was low in all items of shape retention, weeping, and workability. In Comparative Examples 2 to 7, agar was used, but the gel strength was 400 g / cm 2 More than 900g / cm 2 Agar A or a gel strength of less than 900 g / cm 2 Since it contains only one of the above agar B, it is understood that the overall scores for shape retention, weeping, and workability are low (total score: 5 to 9 points).

[0059] In contrast, according to Examples 1 to 24, the gel strength was 400 g / cm 2 More than 900g / cm 2 Agar A and a gel strength of less than 900 g / cm 2 It is understood that the inclusion of the above-mentioned agar B results in a high overall score for shape retention, weeping, and workability (total score: 10 to 15 points). Furthermore, it is understood that the inclusion of milk protein, as in Examples 17 to 24, results in a particularly high evaluation of shape retention.

Claims

1. Gel strength is 400 g / cm ２ More than 900g / cm ２ Agar A having a gel strength greater than that of Agar A and less than 3000 g / cm ２ An icing composition comprising: agar B, which is as follows:

2. The icing composition according to claim 1, wherein the agar A and the agar B are contained in a ratio of agar A:agar B = 1:4 to 4:

1.

3. The icing composition according to claim 1 or 2, further comprising a milk protein.

4. 4. The icing composition of claim 3, wherein the milk protein is caseinate.

5. An icing comprising 2 to 12 mass% of the icing composition according to any one of claims 1 to 4.

6. Gel strength is 400 g / cm ２ More than 900g / cm ２ Agar A having a gel strength greater than that of the agar A and less than 3000 g / cm ２ Icing containing 0.02 to 0.4 mass% of agar B, which is as follows:

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