Glaze of Food Surface (Part 2)

Antioxidative Activities of Powdered Baked Glaze

Abstract

Usually, some foods surfaces are coated with a mixture of egg yolk and “Mirin”, and were heated at 200°C for 7 min. in an oven to show a good glaze. It has already been ascertained on a baked surface formed on a glass slide. Studies were conducted to examine antioxidative effects of the baked glaze mentioned above in order to demonstrate its effect in preventing food deterioration. Antioxidative effects were examined by suspending each sample in soy bean oil, and held at 50°C.
The results obtained were as follows: 1) Powdered samples of baked bread, sugar, boiled rice, salmon skin and its flesh, a defatted soy bean powder, and beef showed no antioxidative effect.2) Powdered samples of baked glaze obtained by heating a mixture of equal amounts of egg yolk and “Mirin” on a glass slide at 200°C for 7 min. showed the strongest antioxidative activity.3) The order of antioxidative activities was as follows: egg yolk lecithin (PC)> cephalin (PE)from E. Coli>egg yolk PE>egg yolk.
It is assumed that the egg yolk residues, which contain mainly PC, remaining after evaporation of mirin portion from its mixture with egg yolk during baking show a good glaze and at the same time some antioxidative effects which in turn prevent food deterioration.