Glaze premix composition, glaze composition and glazed bakery products

Abstract

To provide a glaze premix composition and a glaze composition which solidify on the surface of a bakery product after reheating even when the frozen bakery product is reheated before eating, make the bakery product less sticky after reheating, and have excellent shape retention. [Solution] The glaze premix composition of the present invention contains (A) a carbohydrate and (B) one or more selected from hydroxypropylmethylcellulose (HPMC), methylcellulose (MC), and carboxymethylcellulose (CMC), in which the ratio of component (B) to 100 parts by mass (solid content) of component (A) is 0.1 to 15 parts by mass (solid content).

Description

[Technical Field]

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

[0002] Glaze is generally a sugar coating that imparts luster, sweetness, flavor, etc. to bakery products such as bread and confectionery, and is a type of icing. To produce a glazed bakery product coated with glaze, a powdered or granular glaze composition containing sugar and the like is usually first mixed with water to produce a glaze liquid. The glaze liquid is then applied to the bakery product and dried to solidify. This allows the glazed bakery product to be produced.

[0003] One example of a glaze composition proposed is an icing material containing water, sugar, and a thickening polysaccharide, with the water content being 6 to 20% by mass relative to the total mass of the icing material (see Patent Document 1). In this icing material, the thickening polysaccharide includes 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] Japanese Patent Application Laid-Open No. 2005-168330 Summary of the Invention [Problem to be solved by the invention]

[0005] In recent years, frozen bakery products have increasingly been sold as warm snacks (known as "hot snacks" in the industry) displayed next to the cash registers at convenience stores, etc. However, glazed frozen bakery products such as donuts and cinnamon rolls have a problem where the glaze melts during the reheating process, making the surface of the bakery products sticky, and this problem needs to be improved.

[0006] Another issue is that the melted glaze seeps into the bakery products, impairing their original physical properties and reducing their shape retention. Specifically, yeast doughnuts become wrinkled, and cake doughnuts, such as old-fashioned doughnuts, break.

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

[0008] As a result of extensive research into solving the above problems, the present inventors have found that the above problems can be solved by using a carbohydrate and a specific temperature-activated gelling agent as constituent components, and have thus completed the present invention. Specifically, the present invention provides the following.

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

[0010] A second aspect of the invention is the first aspect of the invention, which provides a glaze premix composition in which the component (B) contains one or more selected from HPMC and MC.

[0011] HPMC, MC, and CMC gel when frozen bakery products are reheated due to hydrophobic bonding between methoxy groups. As a result, a coating is formed on the surface of the reheated bakery product, which prevents the glaze from melting during the reheating process and the surface from becoming sticky after reheating. In addition, it prevents the melted glaze from seeping into the bakery product after reheating, preventing the original physical properties of the bakery product from being damaged or its shape retention from being impaired.

[0012] Therefore, according to the first and second aspects of the invention, a glaze premix composition can be provided that solidifies on the surface of a frozen bakery product after reheating, reduces stickiness of the reheated bakery product, and has excellent shape retention, even when the frozen bakery product is reheated before eating.

[0013] The third aspect of the invention is the glaze premix composition of the first or second aspect of the invention, further comprising (C) an oil or fat, wherein the ratio of the (C) component to 100 parts by mass (solid content equivalent) of the (A) component is 0.1 parts by mass or more and 50 parts by mass or less (solid content equivalent).

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

[0015] A glaze composition (glaze liquid) is obtained by mixing the glaze premix composition with component (D). In this process, component (B) functions not only as a temperature-activated gelling agent but also as an emulsifier, forming an oil-in-water (O / W) emulsion among components (D), (B), and (C). This allows each component of the glaze liquid to be uniformly dispersed in water, even though the glaze liquid contains both water and oil. Furthermore, the presence of oil in the glaze further reduces stickiness on the surface of bakery products after reheating.

[0016] A fifth aspect of the invention provides a glazed bakery product having a glaze prepared from the glaze premix composition according to any one of the first to third aspects applied thereto.

[0017] A sixth aspect of the invention provides a glazed bakery product to which a glaze prepared from the glaze composition according to the fourth aspect is applied.

[0018] According to the fifth and sixth features of the invention, it is possible to provide a glazed bakery product in which the glaze solidifies on the surface of the product even when the product is reheated before eating, reducing stickiness on the surface of the product due to the glaze, and also having excellent shape retention.

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

[0020] The eighth aspect of the invention provides a method for producing a glaze composition, comprising the steps of: mixing (B) component (C), which is one or more selected from hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), and carboxymethylcellulose (CMC); and (D) component to obtain an oil-in-water emulsion; and dispersing component (A) in the oil-in-water emulsion, wherein the ratio of component (B) to 100 parts by mass (converted to solid content) of component (A) is 0.1 to 10 parts by mass (converted to solid content), and the ratio of component (C) to 100 parts by mass (converted to solid content) of component (A) is 0.1 to 15 parts by mass (converted to solid content).

[0021] A ninth aspect of the invention provides a method for producing a glazed bakery product, which comprises adhering a glaze composition obtained by the production method of the seventh or eighth aspect of the invention to a bakery product.

[0022] In the present invention, the glaze composition may be prepared by mixing components (A) through (D) together, as in the seventh aspect of the invention; by preparing the glaze composition from a premix, as in the fourth aspect of the invention; or by first forming an emulsion and then adding a carbohydrate, as in the eighth aspect of the invention. In this case, first forming an emulsion of components (B), (C), and (D) and then mixing component (A) is superior in terms of preventing stickiness of the glaze compared to simultaneously mixing components (A) through (D) or preparing the glaze composition from a premix. This is presumably due to the superior uniform dispersibility of the components that make up the glaze liquid. [Effects of the Invention]

[0023] According to the present invention, a glaze premix composition and a glaze composition can be provided which solidify on the surface of a bakery product after reheating, even when the frozen bakery product is reheated before eating, making the bakery product less sticky after reheating, and which also have excellent shape retention. DETAILED DESCRIPTION OF THE INVENTION

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

[0025] The use of the phrase "or" in this document shall mean a "non-exclusive" arrangement unless expressly specified otherwise. For example, when we say "item x is A or B," we mean either: (1) item x is either A or B, but not both; or (2) item x is both A and B. In other words, the word "or" is not used to define an "exclusive" arrangement.

[0026] Additionally, the phrases "comprising at least one of" and "comprising at least one of the following," when used in conjunction with a system or element, mean that the system or element includes one or more of the elements listed after the phrase. For example, if there are three types of elements, element 1 through element 3, the phrases "comprising at least one of" and "comprising at least one of the following" are to be interpreted as any of the following structural arrangements: a device including the first element, a device including the second element, a device including the third element, a device including the first and second elements, a device including the first and third elements, a device including the second and third elements, or a device including the first, second, and third elements.

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

[0028] In addition, the use of the phrase "and / or" in the text means a "non-exclusive" agreement, as stipulated in the Japanese Industrial Standards (JIS) "Format and preparation method of standard sheets JIS Z 8301."

[0029] An example of a preferred embodiment for carrying out the present invention will be described below. However, this is merely an example, and the technical scope of the present invention is not limited to this example.

[0030] <Glaze Premix Composition> The glaze premix composition according to the present invention contains (A) a carbohydrate, (B) a specific temperature-activated gelling agent, and, if necessary, (C) an oil or fat.

[0031] [(A) Carbohydrate] Carbohydrates include sugars, oligosaccharides, and sugar alcohols. Sugars is a general term for sugars excluding oligosaccharides and sugar alcohols, and includes 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 (where n is an integer of 3 or greater) and refers to a monosaccharide having one aldehyde group at its terminal. More specific examples of aldose monosaccharides include glyceraldehyde (C3), erythrose (C4), threose (C4), ribose (C5), arabinose (C5), xylose (C5), lyxose (C5), allose (C5), altrose (C6), glucose (C6), mannose (C6), gulose (C6), idose (C6), galactose (C6), and talose (C6).

[0034] For ketoses, as with aldoses, C n H 2n O n (where n is an integer of 3 or greater) and refers to a monosaccharide having one keto group (ketonic carbonyl group) within the chain structure. More specific examples of ketose monosaccharides include dihydroxyacetone (C3), erythrulose (C4), xylulose (C5), ribulose (C5), psicose (C6), fructose (C6), sorbose (C6), and tagatose (C6).

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

[0036] [Oligosaccharides] Oligosaccharides capable of producing a mixture containing aldoses and / or ketoses upon hydrolysis refer to oligosaccharides having aldose and / or ketose monosaccharides as constituent sugars, and more specifically include cellobiose, trehalose, isomaltose, partinose, xylobiose, laminaribiose, gentiobiose, turanose, maltulose, palatinose, galactooligosaccharides, fructooligosaccharides, lactosucrose, isomaltooligosaccharides, kestose, etc. Also included are cyclic oligosaccharides such as cyclodextrins.

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

[0038] [Preferred embodiment as icing] The type of carbohydrate is not particularly limited, but if you want to give the surface of a bakery product a whitish icing-like finish, the carbohydrate is preferably a sugar, more preferably a monosaccharide, even more preferably glucose, and particularly preferably total glucose.

[0039] Icing is a whitish coating on the surface of bakery products. Whole sugar glucose is a white spherical powder made by spray-drying liquid glucose, and well-known products include Guru Final and Guru Final 2000 manufactured by Sanei Sugar Chemical Co., Ltd.

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

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

[0042] HPMC, MC, and CMC gel when frozen bakery products are reheated due to hydrophobic bonding between methoxy groups. As a result, a coating is formed on the surface of the reheated bakery product, which prevents the glaze from melting during the reheating process and the surface from becoming sticky after reheating. In addition, it prevents the melted glaze from seeping into the bakery product after reheating, preventing the original physical properties of the bakery product from being damaged or its shape retention from being impaired.

[0043] Since the gelling agent contains a relatively high proportion of methoxy groups, 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 despite being reheated, the upper limit of the sol-gel transition temperature is preferably 100°C or lower, more preferably 90°C or lower, and even more preferably 80°C or lower.

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

[0047] The ratio of component (B) (in terms of solids) to 100 parts by mass of component (A) (in terms of solids) 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 possible for the glaze to perform its original function of decorating the surface of bakery products, and this is not preferred.

[0048] Curdlan is also known as a temperature-activated gelling agent. However, if the temperature-activated gelling agent consists solely of curdlan and does not contain any HPMC, MC, or CMC, the glaze melts when a glazed frozen bakery product is reheated, causing the surface of the bakery product to become sticky, which is undesirable.

[0049] [(C) Oil and fat] Although not essential, it is preferable that the glaze premix composition further contains (C) an oil or fat. A glaze liquid is obtained by mixing the glaze premix composition with water. In this process, component (B) functions not only as a temperature-activated gelling agent but also as an emulsifier, forming an oil-in-water (O / W) emulsion between water, component (B), and component (C). This allows each component of the glaze liquid to be uniformly dispersed in water, even though the glaze liquid contains both water and an oil or fat. Furthermore, since the glaze contains an oil or fat, stickiness on the surface of the bakery product after reheating is further reduced.

[0050] The type of oil is not particularly limited, and may be vegetable oil or 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, linseed oil, peanut oil, olive oil, palm oil, grapeseed 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 algae oil. Processed oils and fats, such as hydrogenated oils, esterified oils of glycerin and fatty acids, interesterified oils, fractionated oils, margarine, and fat spreads, can also be used as appropriate. Furthermore, oils and fats extracted from plants bred using genetic engineering techniques can also be used. For example, oils and fats obtained from high-oleic varieties with an increased oleic acid content can be used for rapeseed oil, sunflower oil, safflower oil, and soybean oil.

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

[0053] The oil or fat contained in the glaze premix composition is preferably a vegetable oil or fat, as it is easy to handle and has excellent flavor when used in glazes or icings. Powdered oil or fat may also be used, as it can be easily mixed into the premix and has excellent workability. The powdered oil or fat may be obtained by a known production method. For example, a solution is prepared by dissolving ingredients other than edible oil or fat in warm water, and heated oil or fat containing other ingredients dissolved therein as needed is added to the solution, followed by mixing and pre-emulsification, followed by homogenization to prepare an emulsion. The emulsion can then be spray-dried using a known spray-drying device to produce a powdered oil or fat. After spray-drying, the powdered oil or fat may be obtained by drying or granulation, as necessary.

[0054] The component (C) may be used alone or in combination of two or more.

[0055] The ratio of component (C) (in terms of solids) to 100 parts by mass of component (A) (in terms of solids) 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), i.e., the effect of suppressing stickiness on the surface of bakery products after reheating, may not be fully achieved, which is undesirable.

[0056] The ratio of component (C) (in terms of solids) to 100 parts by mass of component (A) (in terms of solids) 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 possible for the glaze to perform its original function of decorating the surface of bakery products, and this is not preferred.

[0057] [Other additives] The glaze premix composition may contain ingredients that are typically incorporated into glaze premix compositions, such as thickeners other than component (B), fruit juice, flavors, colorings, sweeteners, spices, and seasonings, as long as the ingredients do not impair the effects of the present invention.

[0058] Examples of thickeners other than component (B) include thickening polysaccharides such as xanthan gum, guar gum, locust bean gum, tara gum, tamarind gum, carrageenan, gum arabic, alginic acid, sodium alginate, alginate esters (propylene glycol alginate), psyllium seed gum, gellan gum, pectin, and konjac flour, as well as starches, gelatin, agar, dextrin, etc. Commercially available thickeners can be used as appropriate. One thickener may be used alone, or multiple thickeners may be used in combination.

[0059] <Glaze composition (glaze liquid)> [Manufacturing method] The glaze composition (glaze liquid) can be obtained by several different manufacturing methods. In a first manufacturing method, the glaze composition can be obtained by mixing together the components (A) carbohydrates to (D) water. In a second manufacturing method, the glaze composition can be obtained by mixing the above-mentioned glaze premix with (D) water. In a third manufacturing method, the glaze composition can be obtained by mixing (B) a specific temperature-activated 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 glaze composition (glaze liquid) is preferably obtained by the third manufacturing method, as it allows the various components to be uniformly dispersed and results in a glaze with little stickiness.

[0060] When the glaze composition (glaze liquid) is obtained by the latter production method, the (C) oil or fat is not limited to liquid oil or fat, and may be powdered oil or fat.

[0061] Although there are no particular limitations on the proportion of (D) water, the proportion of (D) component per 100 parts by mass (solids content) of (A) component is preferably 10 parts by mass or more, and more preferably 15 parts by mass or more. If the content of (D) component is too low, it may not be possible to uniformly disperse the individual components, which is undesirable.

[0062] The ratio of component (D) to 100 parts by mass (solid content) 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 possible for the glaze to perform its original function of decorating the surface of bakery products, and this is not preferred.

[0063] [How to use] The glaze composition (glaze liquid) can be used by applying it to bakery products. The method for applying it to bakery products is not particularly limited and can be carried out according to a conventional method. For example, immersion, coating, pouring, squeezing, etc. can be mentioned.

[0064] There are no particular restrictions on the surface temperature of the bakery product when the glaze composition is applied. If the surface temperature of the bakery product is too low, the glaze liquid will have difficulty flowing on the bakery product, which may result in uneven application, the glaze being easily peeled off, or the glaze being less glossy. Therefore, the surface temperature of the bakery product is preferably 30°C or higher, more preferably 50°C or higher. Therefore, the glaze composition is preferably applied after the bakery product is produced and before it is cooled.

[0065] The extent to which the glaze composition is applied may be the entire bakery product or a portion thereof, and can be set appropriately 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 a glaze, thereby obtaining a glazed bakery product. The method for drying and solidifying the glaze composition is not particularly limited, and can be carried out according to a conventional method. In order to sufficiently generate crystals of the (A) carbohydrate during drying and solidification, the drying and solidification method is preferably natural drying and solidification or heat solidification by oven heating or microwave heating.

[0066] In this specification, bakery products refer to products obtained by subjecting fermented or unfermented dough made from grain flour as the main ingredient to which, as needed, auxiliary ingredients such as yeast, leavening agents (e.g., baking powder), water, salt, and sugar are added, to a heating or semi-heating process such as baking, frying, or steaming. The type of bakery product is not particularly limited, and may be bread or confectionery.

[0067] The type of bread is not particularly limited, and can be applied to various types of bread, such as hard breads such as French bread; breads such as mountain-shaped bread and square bread; lean breads such as soft French bread, pizza, and focaccia, as well as breads formed into special shapes such as butter rolls and cornets; breads with a layered structure formed with fats or oils such as margarine or fillings such as croissants and Danish pastries; savory bread; yeast donuts; breads containing fillings such as jam bread, cream bread, and bean paste bread; breads covered on the surface with a different dough such as melon bread; breads with chocolate chips, raisins, nuts, etc. kneaded into them; and breads coated with chocolate, etc.

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

[0069] The type of confectionery is not particularly limited, and the present invention can be applied to various types of confectionery, such as crepes, scones, waffles, cookies, biscuits, sables, crackers, boro, pound cake, sponge cake, pancakes, dorayaki, butter cake, castella, Baumkuchen, muffins, cake donuts, and choux puffs.

[0070] The bakery products may be cooked bakery products or semi-cooked bakery products.

[0071] A baked bakery product is a processed material obtained by baking dough. The baked bakery product may be in a form ready to be sold in stores as is, or may be in a form that is frozen after being heated.

[0072] Cooked and frozen products (also called "cooked and frozen products") are bakery products that are divided into small portions, and when you want to eat them, you take out only the amount you need from the freezer, thaw it, and reheat it in a microwave, a household toaster, a fryer, etc.

[0073] Semi-baked bakery products are bakery products in which the dough is not fully heated, but is distributed in a semi-heated state at room temperature, refrigerated, frozen, etc., and the final heating (also called "re-baking," "re-firing," "refrying," or "re-frying") is done in a commercial oven at a store or restaurant, or in a home oven, etc., so that they can be easily served or eaten freshly baked or fried. This makes it possible to further reduce the store floor space and the equipment burden compared to producing bakery products entirely in a store, and also makes it possible for people other than skilled craftsmen to easily make bread.

[0074] Both cooked and frozen products, and partially cooked and frozen products that are distributed in a partially cooked state, contribute to reducing food waste because they are baked products that are divided into small portions so that only the amount needed can be taken out of the freezer, thawed, and eaten when desired. In this respect, cooked and frozen products and partially cooked and frozen products can contribute to Goal 12 of the Sustainable Development Goals (SDGs), "Responsible Consumption and Production."

[0075] Until now, glazed baked goods that have been frozen or semi-baked have had the problem of the glaze melting during the reheating process, causing the surface of the baked goods to become sticky. Furthermore, the melted glaze seeps into the baked goods, impairing their original physical properties and reducing their shape retention. Specifically, yeast doughnuts tend to become wrinkled, and cake doughnuts, such as old-fashioned doughnuts, tend to break.

[0076] HPMC, MC, and CMC gel when glazed baked and frozen products or partially baked bakery products are reheated due to hydrophobic bonding between methoxy groups. As a result, a coating is formed on the surface of the reheated bakery product, which prevents the glaze from melting during the reheating process and the surface from becoming sticky after reheating. In addition, it prevents the melted glaze from seeping into the reheated bakery product, preventing the original physical properties of the bakery product from being damaged or its shape retention from being impaired.

[0077] According to the present invention, the glaze solidifies more firmly with a longer heating history, such as by applying a glaze, heating it to solidify it, and then heating it (which also serves as thawing) before eating. Therefore, even if the frozen bakery product is reheated before eating, the glaze composition (glaze liquid) solidifies on the surface of the reheated bakery product, making the reheated bakery product less sticky and providing excellent shape retention. The glazed bakery product may be a heated bakery product (final product, heated and frozen product) or a semi-heated bakery product, but is preferably one or more of a heated and frozen product with a glaze, a semi-heated bakery product with a glaze, and a reheated bakery product with a glaze. [Example]

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

[0079] <Test 1> Glaze liquid using premix [Table 1]

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

[0081] Preparation of Glaze Composition Room temperature (approximately 25°C) water was added to the resulting glaze premix composition in the proportions shown in Tables 1 and 2, and the mixture was stirred uniformly until no lumps remained, to prepare the glaze compositions of the Examples and Comparative Examples. Note that Comparative Example 5 did not become fluid to begin with, and had a distinctive smoky odor. Furthermore, Comparative Example 6 had lumps of MC, making it impossible to obtain a glaze composition. Furthermore, a distinctive smoky odor was also present.

[0082] [Production of glazed bakery products] [Cake Donuts (Old Fashioned Donuts)] Approximately 10 g of the glaze compositions according to the Examples and Comparative Examples was applied to a cake donut (approximately 55 g) fried in a conventional manner, while the surface temperature of the cake donut was at least 60° C. The cake donut with the applied glaze composition was then allowed to cool to room temperature, whereby the glaze composition was dried and solidified, thereby producing a glazed cake donut.

[0083] The manufactured product was then packaged and frozen for two weeks, after which it was reheated in a microwave oven at 600W for 20 seconds per donut to produce reheated glazed cake donuts.

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

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

[0086] The workability was evaluated according to the following criteria: very easy to apply and very good, "4", easy to apply and good, "3", slightly poor spreadability but still possible to apply and somewhat good, "2", and difficult to apply and poor, "1".

[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: very good with no creases or wrinkles was rated as "4", good with almost no creases or wrinkles was rated as "3", fairly good with slight creases or wrinkles was rated as "2", and poor with many creases or wrinkles was rated as "1".

[0089] [Table 3] [Table 4] In Tables 3 and 4, "-" indicates that the evaluation has not been carried out. 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 frozen bakery products were reheated before eating, the surface of the bakery products solidified after reheating, the bakery products were less sticky after reheating, and they also had excellent shape retention. Furthermore, it was confirmed that HPMC (Example 7) was superior to CMC (Example 8) in terms of texture, and MC (Example 2) was even superior as a temperature-activated gelling agent. When the carbohydrate was whole glucose (Example 9), the surface of the bakery products could be finished with an icing-like whitish color compared to powdered sugar (Example 2).

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

[0092] <Test 2> Comparison of heating conditions after applying glaze liquid and thawing (warming) conditions after freezing bakery products [Table 5]

[0093] [Production of glazed bakery products] [Cake Donuts (Old Fashioned Donuts)] Approximately 10 g of the glaze composition according to Example 2 was applied to a cake donut (approximately 55 g) that had been fried in a conventional manner, while the surface temperature of the cake donut was at least 60° C. The cake donut with the glaze composition applied was then reheated under the conditions shown in Table 5, and then allowed to cool to room temperature to dry and solidify the glaze composition, thereby producing a glazed cake donut.

[0094] The manufactured product was then packaged and frozen for two weeks under the conditions listed in Table 5 (no freezing was performed in Example 13), after which it was thawed (reheated) under the conditions listed in Table 5 to produce reheated glazed cake donuts.

[0095] [Yeast Donuts] Glazed yeast doughnuts and reheated glazed yeast doughnuts were prepared using the same method as the cake doughnuts.

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

[0097] According to Test 2, the glaze solidifies more firmly when the product has a long heating history, such as when the glaze is applied and heated, and then heated again (which also serves as thawing) before eating. Therefore, even when the frozen bakery product is reheated before eating, the glaze composition (glaze liquid) solidifies on the surface of the reheated bakery product, resulting in less stickiness and excellent shape retention. Therefore, the glazed bakery product of the present invention is preferably one or more of a glazed, heated and frozen product, a glazed, and a glazed, reheated bakery product. In particular, the bakery product is more preferably a heated and frozen product or a semi-heated and frozen product, since these not only reduce food waste but also provide better product stickiness and shape retention than home-blended products.

[0098] Among these, it is preferable to reheat the glaze composition after application, since this method provides excellent glaze stickiness and shape retention (Examples 2, 13 to 19).

[0099] <Test 3> Glaze liquid emulsified first, then sugar (A) was added In Example 2, (B) a temperature-activated gelling agent, (C) an oil and fat, and (D) water were mixed to obtain an oil-in-water emulsion, and then (A) a carbohydrate was dispersed in the oil-in-water emulsion to obtain a glaze. The same evaluation as in Test 1 was carried out 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 an emulsion may be formed first and then the sugar may be mixed in to provide the glaze composition (Test 3). Furthermore, among these, forming an emulsion and then mixing the sugar in, rather than a premix, as in Test 3, was superior in terms of glaze stickiness, but the difference was small.

Claims

1. (A) a sugar; (B) one or more selected from hydroxypropyl methylcellulose (HPMC) and methylcellulose (MC), A glaze premix composition, wherein the ratio of the (B) component to 100 parts by mass (solid content equivalent) of the (A) component is 0.1 parts by mass or more and 15 parts by mass or less (solid content equivalent).

2. Further containing (C) oils and fats, The glaze premix composition according to claim 1, wherein the ratio of the (C) component to 100 parts by mass (solid content equivalent) of the (A) component is 0.1 parts by mass or more and 50 parts by mass or less (solid content equivalent).

3. A glaze composition, comprising the glaze premix composition according to claim 1 or 2 dispersed in (D) water.

4. A glazed bakery product having a glaze prepared from the glaze premix composition of claim 1 or 2 applied thereto.

5. A glazed bakery product having a glaze prepared from the glaze composition of claim 3 applied thereto.

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

7. (B) one or more selected from hydroxypropyl methylcellulose (HPMC) and methyl cellulose (MC), (C) an oil or fat, and (D) water are mixed to obtain an oil-in-water emulsion; (A) dispersing a sugar in the oil-in-water emulsion; the ratio of the (B) component to 100 parts by mass (solid content equivalent) of the (A) component is 0.1 parts by mass or more and 15 parts by mass or less (solid content equivalent), A method for producing a glaze composition, wherein the ratio of the component (C) to 100 parts by mass (solid content equivalent) of the component (A) is 0.1 parts by mass or more and 50 parts by mass or less (solid content equivalent).

8. A method for producing a glazed bakery product, comprising applying a glaze composition obtained by the method according to claim 6 or 7 to the bakery product.

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