JPS6251578B2 - - Google Patents
Info
- Publication number
- JPS6251578B2 JPS6251578B2 JP60075013A JP7501385A JPS6251578B2 JP S6251578 B2 JPS6251578 B2 JP S6251578B2 JP 60075013 A JP60075013 A JP 60075013A JP 7501385 A JP7501385 A JP 7501385A JP S6251578 B2 JPS6251578 B2 JP S6251578B2
- Authority
- JP
- Japan
- Prior art keywords
- glycerin
- food additive
- weight
- added
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は和菓子、洋菓子、パン等に柔らかさや
色つや等を持たせるための食品添加物に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a food additive for imparting softness, color, and luster to Japanese confectionery, Western confectionery, bread, etc.
グリセリンは吸湿性や保水性を有する物質とし
て知られており、医薬品や化粧品、食品等の添加
物として広く用いられている。このグリセリンは
菓子類に対しては約２％以上を添加しなければ吸
湿性及び保水性の効果を生じないが、グリセリン
の添加量が約２％を越えると甘味やニガ味が感じ
られると共に火通りが悪くなり、まんじゆう類は
膨張率が低下し、良い結果が得られない。本発明
の目的はこのような問題点を解決した食品添加物
を提供することにある。
Glycerin is known as a substance that has hygroscopic and water-retaining properties, and is widely used as an additive in pharmaceuticals, cosmetics, foods, and the like. Glycerin does not have a hygroscopic and water-retaining effect on sweets unless it is added in an amount of about 2% or more, but if the amount of glycerin added exceeds about 2%, it tastes sweet and bitter, and can cause a fire. It becomes difficult to pass through, and the expansion rate of the steamed buns decreases, making it difficult to obtain good results. An object of the present invention is to provide a food additive that solves these problems.
本発明はグリセリンと澱粉加水分解物及び液糖
を均一に混合し又はこの混合物にＤ−キシロース
を加え、これによりグリセリンの添加量を少なく
して吸水性及び保水性の効果を発揮させ、焼菓子
の場合に適時の焼け色をつけることに成功した。
In the present invention, glycerin, starch hydrolyzate, and liquid sugar are uniformly mixed, or D-xylose is added to this mixture, thereby reducing the amount of glycerin added to exhibit water absorption and water retention effects, and baked confectionery. In this case, we succeeded in imparting timely browning.
実施例 １
グリセリン40〜50重量部に対して澱粉加水分解
物45〜50重量部と液糖５〜10重量部を均一に混合
して食品添加物（）を作る。こゝにグリセリン
と還元澱粉加水分解物は両方とも粘性の強い流動
性物質であり、約40℃以上に加熱して強力にかつ
長時間撹拌しなければ混和しないが、液糖を加え
ることによつて両者は短時間の撹拌で容易に混和
した。この食品添加物（）をむし菓子、餅類、
団子類、アン類の菓子類に対して原料の約３〜５
重量％添加する。これらの菓子類は固くなりやす
く、24時間を経過すると品質が低下するが、本実
施例の食品添加物（）を加えたものは、各成分
の作用が相乗的に働いてグリセリンのみの場合の
火通りの悪さや甘味、ニガ味が解消し、長期間に
わたつて柔らかさを保持し、品質の低下が全く認
められなかつた。Example 1 A food additive () is prepared by uniformly mixing 40-50 parts by weight of glycerin with 45-50 parts by weight of starch hydrolyzate and 5-10 parts by weight of liquid sugar. Glycerin and reduced starch hydrolyzate are both highly viscous and fluid substances, and cannot be mixed unless heated to approximately 40°C or higher and stirred vigorously and for a long time. The two were easily mixed with each other by stirring for a short time. This food additive () can be used to make sweets, rice cakes, etc.
Approximately 3 to 5 of the raw material for sweets such as dumplings and bean paste
Add % by weight. These sweets tend to become hard and the quality deteriorates after 24 hours, but in the case of the food additives () added in this example, the effects of each ingredient work synergistically, and the quality deteriorates compared to when using only glycerin. The poor cooking, sweetness, and bitter taste were resolved, and the product retained its softness for a long period of time, with no deterioration in quality observed at all.
実施例 ２
グリセリン45〜55重量部に対して還元澱粉加水
分解物５〜10重量部、液糖40重量部、Ｄキシロー
ス２〜７重量部を均一に混合して食品添加物
（）を作る。こゝにＤ−キシロースは食品添加
物として認められた白色の粉末で、このものは約
70℃以上に加熱しなければグリセリンに溶解しな
いが、液糖を加えることにより約40℃で溶解し、
短時間の撹拌で均一に混和した。この食品添加物
（）を栗まんじゆう、ドラ焼、カステラ、パン
等の焼菓子に原料の３〜５重量％添加する。グリ
セリン単独ではこれらの焼菓子の表面に焼け色が
つかないが、適量のＤ−キシロースを加えること
により綺麗な焼け色をつけることができた。又グ
リセリンと還元澱粉加水分解物及び液糖は、実施
例１の食品添加物１と同様に各成分が相乗的に働
き、グリセリンの火通りの悪さや甘味、ニガ味を
解消し、長期間にわたり柔らかさを保持し、品質
の低下が全く認められなかつた。Example 2 A food additive () is prepared by uniformly mixing 45 to 55 parts by weight of glycerin with 5 to 10 parts by weight of reduced starch hydrolyzate, 40 parts by weight of liquid sugar, and 2 to 7 parts by weight of D-xylose. D-xylose is a white powder that is approved as a food additive.
It will not dissolve in glycerin unless heated to 70℃ or higher, but it will dissolve at about 40℃ by adding liquid sugar.
The mixture was mixed uniformly by stirring for a short time. This food additive () is added to baked confectionery such as chestnut manjiyu, dorayaki, castella, and bread in an amount of 3 to 5% by weight of the raw material. Glycerin alone did not impart a brown color to the surface of these baked confections, but by adding an appropriate amount of D-xylose, a beautiful brown color could be imparted to the surface of the baked confectionery. In addition, each component of glycerin, reduced starch hydrolyzate, and liquid sugar works synergistically in the same way as food additive 1 in Example 1, eliminating the slow cooking, sweetness, and bitter taste of glycerin, and providing food for a long period of time. The softness was maintained and no deterioration in quality was observed.
以上は本発明の２つの実施例を説明したもの
で、本発明はこの実施例に限定されることなく、
発明の要旨内において設計変更でき、例えば各成
分の配合比を適宜に変更してもよい。 The above describes two embodiments of the present invention, and the present invention is not limited to these embodiments.
The design can be changed within the scope of the invention, for example, the blending ratio of each component may be changed as appropriate.
〔発明の効果〕
本発明においてはグリセリンの添加量を少なく
して吸湿性及び保水性の効果を発揮させ、これに
より長期間にわたつて柔らかさを保持して品質の
低下を防止することができ、焼菓子の場合に適度
の焼け色をつけることができる等の効果があり、
和洋菓子やパン等の食品添加物として極めて有効
である。[Effects of the Invention] In the present invention, the amount of glycerin added is reduced to exhibit the effects of hygroscopicity and water retention, thereby maintaining softness over a long period of time and preventing deterioration of quality. , it has the effect of imparting an appropriate brown color to baked goods,
It is extremely effective as a food additive for Japanese and Western sweets, bread, etc.
Claims (1)
均一に混合し又はさらにＤ−キシロースを加えて
均一に混合したことを特徴とする食品添加物。1. A food additive characterized in that glycerin, reduced starch hydrolyzate, and liquid sugar are uniformly mixed, or D-xylose is further added and mixed uniformly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60075013A JPS61231951A (en) | 1985-04-08 | 1985-04-08 | Food additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60075013A JPS61231951A (en) | 1985-04-08 | 1985-04-08 | Food additive |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61231951A JPS61231951A (en) | 1986-10-16 |
| JPS6251578B2 true JPS6251578B2 (en) | 1987-10-30 |
Family
ID=13563873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60075013A Granted JPS61231951A (en) | 1985-04-08 | 1985-04-08 | Food additive |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61231951A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0477183U (en) * | 1990-11-17 | 1992-07-06 |
-
1985
- 1985-04-08 JP JP60075013A patent/JPS61231951A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0477183U (en) * | 1990-11-17 | 1992-07-06 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61231951A (en) | 1986-10-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |