| 摘要 |
A glazing agent for food characterized by comprising a solution prepared by dissolving a lipid in a 5 to 20 w/w % solution of a film-forming component in ethanol and/or isopropanol at a concentration of 5 to 20 w/w % based on the solid matter of the film-forming component, the lipid being liquid at ordinary temperatures and soluble in the above alcoholic solvent. The concentration of the lipid in the above solution of a film-forming component is 10 to 15 w/w % based on the solid matter of the film-forming component when the film-forming component is zein, or is 10 to 20 w/w % when the component is shellac. The lipid is a liquid fatty acid and/or a fatty acid ester of polyglycerol. The liquid fatty acid is oleic acid, myristic acid, lauric acid and/or a mixed fatty acid derived from an edible vegetable fat or oil. The mixed fatty acid is soybean oil fatty acid and/or rice bran oil fatty acid. The zein is one purified through extraction with alcohol and precipitation of the extract in nearly anhydrous acetone. The food is confectionery including globular, tableted and granulated chocolate. The glazing agent inhibits the adhesion among particles in coating to give a glossy coating, thus being excellent in workability. |
