Oily solid food

Abstract

An oily solid food, wherein the protein particles have an average particle area of ​​250 μm 2 The following are dispersed in the continuous phase of oil.

Description

Technical Field

[0001] The invention relates to oily solid food.

[0002] Specifically, the present invention relates to an oily solid food which is excellent in flavor and texture and is easy to eat even if a large amount of protein is blended therein. Background Art

[0003] Patent Documents 1 to 5 disclose food products blended with protein.

[0004] Specifically, Patent Document 1 discloses a shaped food with added food materials, characterized in that it comprises: granular and / or flaky food materials, protein powder attached to the surface of the aforementioned food materials, and sugar liquid that binds the aforementioned food materials with the aforementioned protein powder attached to each other together with the protein powder, and is shaped into a specified shape without firing.

[0005] Patent Document 2 discloses a snack containing vegetable protein as a main component, which is a snack containing granular soybean protein obtained from defatted soybeans as a raw material.

[0006] Patent document 3 discloses a method for producing a cocoa-based oil-in-water suspension, the method comprising: preparing a fat phase containing cocoa butter; preparing an aqueous phase containing water, sugar or sweetener or both and one or more cocoa products, starch, or cell wall materials of cocoa protein; mixing the two phases; and heating the mixed two phases to form a gel network composed of cocoa protein and / or cocoa starch components, wherein the viscosity of the suspension increases after heating.

[0007] Patent Document 4 discloses a food comprising a water source, partially hydrolyzed milk protein, partially hydrolyzed bean protein, unprocessed milk protein, and unprocessed bean protein.

[0008] Patent Document 5 discloses a protein-containing oily food comprising edible substances other than fats and oils having a particle size of 30 μm to 1 mm and a protein content of 15% or more.

[0009] Prior art literature

[0010] Patent Literature

[0011] Patent Document 1: Japanese Patent Application Publication No. 2018-82670

[0012] Patent Document 2: Japanese Patent Application Publication No. 2012-249603

[0013] Patent Document 3: Japanese Patent Application No. 2008-522622

[0014] Patent Document 4: Japanese Patent Application Publication No. 2007-267737

[0015] Patent Document 5: International Publication No. 2007 / 116819 Summary of the invention

[0016] Conventional high-protein products, such as RTE (Ready to Eat) foods such as protein bars, have problems such as poor flavor, sticky feeling in the mouth, powdery feeling, and difficulty in swallowing, making them difficult to eat.

[0017] In the prior art represented by Patent Documents 1 to 5, room for further improvement has been found from the viewpoint of solving such problems.

[0018] One of the objects of the present invention is to provide an oily solid food which has excellent flavor and texture and is easy to eat even if a large amount of protein is blended therein.

[0019] According to the present invention, the following oily solid food can be provided.

[0020] 1. An oily solid food, wherein the protein particles have an average particle area of ​​250 μm 2 The following are dispersed in the continuous phase of oil.

[0021] 2. The oily solid food according to item 1, wherein the fat content is 15 to 80% by mass.

[0022] 3. The oily solid food according to 1 or 2, wherein the protein content is 16.2 to 50% by mass.

[0023] 4. The oily solid food according to any one of 1 to 3, further comprising an aqueous raw material.

[0024] 5. The oily solid food according to 4, wherein the content of the aqueous raw material is 1 to 15% by mass.

[0025] 6. The oily solid food according to any one of 1 to 5, wherein the water content is 0.5 to 15% by mass.

[0026] 7. The oily solid food according to any one of 1 to 6, wherein the protein particles have an average particle area of ​​250 μm even after 30 days from the production at 23°C. 2 The following are dispersed in the continuous phase of oil.

[0027] 8. The oily solid food according to any one of 1 to 7, which is chocolate.

[0028] According to the present invention, it is possible to provide an oily solid food which is excellent in flavor and texture and easy to eat even if a large amount of protein is blended therein. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 This is a diagram showing the observation results of the continuous phase of fat and oil in Example 1.

[0030] Figure 2 This is a diagram showing the measurement results of the protein dispersion state in Example 1.

[0031] Figure 3 This is a diagram showing the measurement results of the protein dispersion state in Comparative Example 1. DETAILED DESCRIPTION

[0032] The oily solid food of the present invention is described in detail below.

[0033] In addition, in this specification, "x to y" represents a numerical range of "x or more and y or less." The upper limit value and the lower limit value described in the numerical range can be arbitrarily combined.

[0034] Furthermore, an embodiment in which two or more of the embodiments of the present invention described below are combined is also an embodiment of the present invention.

[0035] 1. Oily solid food

[0036] In the oily solid food of one embodiment of the present invention, the protein particles have an average particle area of ​​250 μm. 2 The following are dispersed in the continuous phase of oil.

[0037] According to the oily solid food of this embodiment, even if a large amount of protein is blended, the oily solid food has excellent flavor and texture and is easy to eat.

[0038] The oily solid food of the present embodiment is a solid food that is easy to transport and has improved nutritional value, and can be easily eaten by a consumer with a low amount of saliva or a weak chewing ability.

[0039] Conventional high-protein foods are generally water-based products that dissolve in water to make them easy to drink, protein bars that stick to the mouth, and hard foods solidified with oil, all of which are difficult to eat.

[0040] In particular, when eating solid foods, protein raw materials require a lot of saliva from chewing to swallowing, and the protein raw materials after absorbing water are sticky, making them difficult to eat. During the storage period, the protein raw materials absorb water and aggregate, increasing the hardness and stickiness of foods with high protein content, making chewing and swallowing more difficult. In addition, the unpleasant flavor unique to protein can also be felt.

[0041] Especially for the elderly who have difficulty in saliva secretion and children with weak chewing ability, although protein is an essential nutrient, it is difficult to ingest it as RTE food.

[0042] The inventors of the present invention have conducted in-depth research on the above-mentioned problems and found that by finely dispersing proteins in foods containing fats and oils, the proteins are less likely to absorb water and bond with each other, thereby improving the ease of consumption and storage. In particular, regarding storage, since the proteins are stably dispersed, the proteins do not absorb water and form a network even when stored for a long time, so the load during chewing and swallowing is reduced.

[0043] Hereinafter, the present invention will be described in comparison with the techniques of Patent Documents 1 to 5.

[0044] In the technique of Patent Document 1, since the protein is dispersed in the binder liquid of the aqueous phase, it is considered to be different from the dispersion state of the present embodiment (the state in which protein particles are finely dispersed in the continuous phase of fat).

[0045] In the technology of Patent Document 2, since the raw materials are mixed under heating, it is believed that the dispersion state of this method (a state in which protein particles are finely dispersed in the continuous phase of fat) is not formed. This document also confirms that mixing under cooling is required to form the dispersion state of this method.

[0046] In the technology of Patent Document 3, since the protein forms a gel network, it is considered that the dispersion state of the present embodiment (a state in which protein particles are finely dispersed in a continuous phase of oil and fat) cannot be achieved.

[0047] The technology of Patent Document 4 is a conventional protein stick comprising a core component containing partially hydrolyzed and non-hydrolyzed proteins and a composite coating, and it is believed that the dispersion state of the present embodiment (a state in which protein particles are finely dispersed in a continuous phase of fat) cannot be achieved.

[0048] In the technology of Patent Document 5, since the raw materials are mixed according to the conventional production method without cooling and mixing, it is considered that the dispersion state of the present embodiment (a state in which protein particles are finely dispersed in a continuous phase of fat) cannot be achieved.

[0049] The form (type) of the oily solid food of this embodiment is not particularly limited, and may be, for example, chocolate, etc. Chocolate may be, for example, "chocolate" in the fair competition regulations stipulated by the Japan Fair Trade Conference Federation, but is not limited thereto, as long as it contains cocoa-derived ingredients.

[0050] Cocoa-derived ingredients include cocoa beans, cocoa nibs, cocoa mass, cocoa butter, cocoa powder, and cocoa cake. Cocoa nibs are the endosperm obtained by crushing cocoa beans and removing the shell and embryo of the beans. Cocoa mass is obtained by grinding cocoa nibs. Cocoa butter, cocoa powder, and cocoa cake can be obtained by processing cocoa mass according to conventional methods.

[0051] Regarding whether an oily solid food contains a continuous phase of fat, if at least one of the following conditions A and B is met, it is judged to contain an oil-based continuous phase; if neither of the following conditions A and B is met, it is judged to not contain an oil-based continuous phase.

[0052] (Condition A)

[0053] Thin slices of oily solid food were made using a cutter, and the oil was stained with a staining solution ("BODIPY (registered trademark)" manufactured by Invitrogen). When the presence of the oil was observed using a confocal laser microscope, it was observed that the outer edges of the stained portion of the oil were connected to form an irregular cloud or mesh shape by merging into one.

[0054] For example, in a state where almost all the fat is dispersed in the form of oil droplets, it is determined that the condition A is not satisfied.

[0055] (Condition B)

[0056] The "area ratio of oil and fat forming a continuous phase" described below is 10% or more.

[0057] The slices of oily solid food were made with a cutter, and the oil was stained with a staining solution ("BODIPY (registered trademark)" manufactured by Invitrogen), and the observed image (stained image) was converted into a monochrome image with a 16-bit contrast ratio. Then, the monochrome image was analyzed using the image analysis software "ImageJ" (free software, which can be downloaded from the following URL: https: / / imagej.net / Welcome), and the following conditions were selected to analyze the aforementioned monochrome image.

[0058] Analytical method: Particle analysis

[0059] Size: 200pixel^2

[0060] The "area fraction" obtained by the above analysis, that is, the ratio of the area of ​​the object (oil and fat formed by adjacent oil droplets merged into one) with an area of ​​200pixel^2 (200×200pixel) or more to the area of ​​the entire analyzed image is called the "area ratio of oil and fat forming a continuous phase".

[0061] In the present embodiment, the average particle area of ​​the protein particles dispersed in the continuous phase of oil or fat is measured by the method described in Examples.

[0062] The average particle area can be 250 μm 2 Below, for example, it can be 240 μm 2 Below, 230μm 2 Below, 220μm 2 Below, 210μm 2 Below, 200μm 2 Below, 190μm 2 Below or 180μm 2 The lower limit is not particularly limited, and may be, for example, 10 μm. 2 Above, 20μm 2 Above, 30μm 2 Above, 40μm 2 Above or 50μm 2 above.

[0063] In one embodiment, the oily solid food maintains the protein particles with an average particle area of ​​250 μm even after 30 days from production at room temperature (23° C.). 2 The following is the state of being dispersed in the continuous phase of oil.

[0064] In one embodiment, the oily solid food contains an aqueous raw material.

[0065] Oily solid foods contain not only fats and oils but also aqueous ingredients, which promote emulsification in the mouth during chewing, thereby imparting better oral solubility and ease of eating.

[0066] The water-based raw materials will be described in detail later.

[0067] The fat content in the oily solid food is not particularly limited, and for example, it may be 15% by mass or more, 16% by mass or more, 18% by mass or more, or 20% by mass or less, and may be 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, or 40% by mass or less.

[0068] The fat content in the oily solid food is preferably 15 to 80% by mass, more preferably 20 to 60% by mass, and even more preferably 20 to 40% by mass.

[0069] The protein content in the oily solid food is not particularly limited, and may be, for example, 16% by mass or more, 17% by mass or more, 18% by mass or more, 20% by mass or more, 22% by mass or more, or 25% by mass or less, and may be 50% by mass or less, or 45% by mass or less.

[0070] The protein content in the oily solid food is preferably 16.2 to 50% by mass, more preferably 25 to 45% by mass.

[0071] When the oily solid food contains an aqueous raw material, the content thereof is not particularly limited, and may be, for example, 0.1% by mass or more, 0.5% by mass or more, or 1% by mass or less, and may be 20% by mass or less, 18% by mass or less, or 15% by mass or less.

[0072] The content of the aqueous raw material in the oily solid food is preferably 1 to 15% by mass.

[0073] The water content in the oily solid food is not particularly limited, and for example, it may contain substantially no water (in this case, it may contain water as an inevitable impurity), may be 0.5% by mass or more, 1% by mass or more, 2% by mass or more, or 3% by mass or less, and may be 15% by mass or less, 10% by mass or less, or 6% by mass or less.

[0074] The method for producing the oily solid food of this embodiment is not particularly limited.

[0075] In one embodiment, the oily solid food can be obtained by mixing the oil-based raw material and the protein raw material while cooling them (also referred to as "cooling mixing").

[0076] In one embodiment, the oily solid food can be obtained by mixing an oil-based raw material, a protein raw material, and a water-based raw material while cooling them.

[0077] The obtained mixture may be used as it is as an oily solid food, or may be molded as necessary to form an oily solid food.

[0078] As the oil raw material, fats and oils, and emulsions with oil as a continuous phase, etc. can be listed. For example, cocoa butter, cocoa mass, nut paste, cocoa butter substitutes, vegetable oils and fats, shortening, various spreads, etc. As the oil raw material, one or more of these can be used.

[0079] The protein raw material may be vegetable protein (soybean, pea, wheat, rice, corn, etc.), animal protein (whey, milk, casein, whole milk powder, skim milk powder, gelatin, egg, collagen, insect, etc.), or their decomposition products, mixtures, extracts, refined products, concentrates, or the raw materials themselves. The protein raw material is preferably blended in the form of a powder, and may also be processed by puffing or the like. As the protein raw material, one or more of these may be used. The particle size and viscosity of the protein raw material are not particularly limited.

[0080] As aqueous raw materials, water, aqueous solutions, aqueous dispersions, extracts (the solvent for extraction is not limited as long as it is a hydrophilic solvent such as water or alcohol) and liquids containing water, etc. can be listed. For example, fresh cream, milk, condensed milk, fruit juice, sugar solution, alcohol, spices, fruit slices, fruit puree, etc. can be listed. Alternatively, it can also be a paste in which solid raw materials with the property of dissolving or dispersing are added to these aqueous raw materials. As solid raw materials, for example, sugars (sucrose, fructose, lactose, sugar alcohols, oligosaccharides, etc.), dietary fiber, milk raw materials (whole milk powder, skimmed milk powder, milk protein, etc.), plant powders (juice powder, vegetable powder, plant extract powder, etc.), cocoa powder, thickeners (thickening polysaccharides, gelatin, soft candy, etc.) can be listed. As aqueous raw materials, one or more of these can be used.

[0081] In addition to the above-mentioned raw materials, other raw materials such as dried fruits, seeds and fruits may be appropriately added to the oily solid food of the present embodiment in order to improve the taste and flavor.

[0082] Two or more kinds of the raw materials may be preliminarily mixed before cooling and mixing.

[0083] Furthermore, when adding expanded protein raw materials, dried fruits, seeds and fruits and other granular food raw materials, a part or all of them may be added to the dough after cooling and mixing.

[0084] The order of mixing the raw materials is not particularly limited, and all the raw materials may be mixed at the same time or in any order.

[0085] When using an aqueous raw material, for example, the oil raw material and the protein raw material may be mixed, and then the aqueous raw material may be mixed into the resulting mixture. Thus, the protein contained in the protein raw material is appropriately dispersed in the oil raw material before absorbing water from the aqueous raw material.

[0086] The conditions for cooling and mixing are not particularly limited, and the protein particles may be granulated into a particle size of 250 μm. 2 The following is carried out in a form of dispersion in a continuous phase of oil and fat.

[0087] Specifically, in one embodiment, when cooling and mixing, the raw materials are cooled to a temperature below the melting point (preferably below the melting point) of the fat as the main component. For example, when cocoa butter is used as the main component, mixing is performed while cooling preferably at 30° C. or below, more preferably at 28° C. or below. By setting the temperature within such a range, the micronized protein particles can be dispersed more well in the fat.

[0088] The mechanism for cooling and mixing is not particularly limited. For example, a mixing mechanism with a cooling mechanism can be preferably used. As the cooling mechanism, for example, a jacket can be listed. As the mixing mechanism, for example, an extruder, a mixer (such as a cutter mixer, etc.) can be listed. When an extruder is used, operations from cooling and mixing to extrusion molding can be performed continuously. When a mixer is used, the dough after cooling and mixing can be molded in other steps.

[0089] Physical properties, measured values, etc. described in this specification are those observed under an environment of 23° C. unless otherwise specified.

[0090] Example

[0091] The present invention will be further specifically described below by way of examples, but the scope of the present invention is not limited to the description of these examples. It should be noted that in the following examples, "%" means "mass %" unless otherwise specified.

[0092] [Measurement method]

[0093] First, the measurement methods of the water content, fat content, protein content, and protein dispersion state (average particle area of ​​protein particles) measured in the following Examples and Comparative Examples are described.

[0094] (1) Moisture content

[0095] The measurement was carried out according to the "5. Carbohydrates, (b) Water, (3) Decompression and heating drying method" in the "Analysis methods of additional nutrients, etc., etc." of the "Food Labeling Standards (Digestion Table No. 139, March 30, 2013)" of the Japanese Consumer Affairs Agency's food labeling-related notice (https: / / www.caa.go.jp / policies / policy / food_labeling / food_labeling_act / pdf / food_labeling_cms101_200327_11.pdf). Specifically, it is as follows.

[0096] Calculate the constant amount (W0(g)) of a weighing dish (with lid) with a bottom diameter of 50mm. Next, collect 2g of the sample in the weighing dish and weigh it (W1(g)). Next, with the lid of the weighing dish staggered, put it into a vacuum dryer adjusted to 100°C, and set the reduced pressure to 25mmHg while sucking with a vacuum pump. After 2 hours of reduced pressure drying, stop the vacuum pump, gently introduce dehumidified air into the vacuum dryer, return to normal pressure, take out the weighing dish, cover it with a lid, and calculate the constant amount (W2(g)). The moisture content in the sample is calculated using the following formula.

[0097] Water content in sample (mass %) = {(W1-W2) / (W1-W0)}×100

[0098] (2) Oil content

[0099] The measurement was performed according to "2. Lipid, (4) Acid Decomposition Method" in the above-mentioned "Analysis Methods of Additional Nutrients, etc." Specifically, it is as follows.

[0100] In a 50 mL beaker, collect an appropriate amount of sample (less than 1 to 2 g in dry matter) and weigh it (W (g)). Next, add 2 mL of ethanol (95 v / v%, special grade) and mix thoroughly with a glass rod. Next, add 10 mL of hydrochloric acid (mixed with concentrated hydrochloric acid (special grade) and ion exchange water at a volume ratio of 2:1) and mix thoroughly, cover with a watch glass, and heat in an electric thermostatic water bath at 70 to 80°C while mixing occasionally for 30 to 40 minutes. After cooling, transfer the contents to an extraction tube, wash the beaker and glass rod with 10 mL of ethanol, and then wash with 25 mL of ether (special grade), and collect the washing liquid in the previous extraction tube. After plugging the stopper and gently shaking to mix, slowly turn the stopper to release the ether gas. Plug the stopper again and shake vigorously for 30 seconds. Next, add 25 mL of petroleum ether and shake vigorously for 30 seconds. Let stand until the upper layer is transparent, then filter with a funnel filled with absorbent cotton. After the filtrate is dried in an electric constant temperature dryer at 100-105°C for 1 hour, cool in the dryer for 1 hour, and collect in a flask where a constant amount (W0 (g)) is measured. Add a mixture of 20 mL of ether and petroleum ether to the water layer in the tube, and let stand after the same operation as above. Filter the ether layer and collect it in the flask in the same way. Furthermore, add a mixture of 15 mL of ether and petroleum ether, repeat the operation once more, and then thoroughly clean the top of the extraction tube, the stopper, and the top of the funnel with an equal amount of ether and petroleum ether and collect it. Connect the flask containing the mixed solution to a rotary evaporator, heat it in an electric constant temperature water bath for solvent distillation removal at 70-80°C to distill off the solvent, and fully distill off the residual mixed solution. Wipe the outside of the flask with gauze, dry it in an electric constant temperature dryer at 100-105°C for 1 hour, move it to a dryer, cool it for 1 hour and weigh it. Repeat the drying, cooling and weighing operations to find the constant amount W1 (g). The lipid content (oil content) in the sample can be calculated by the following formula.

[0101] Oil content in sample (g / 100g) = {(W1-W0) / W} × 100

[0102] (3) Continuous phase of oil and fat

[0103] A thin slice (thickness of about 100 μm) of the sample was made using a cutter. Next, the slice was treated with a 1,2-propylene glycol solution of a fat globule staining solution ("BODIPY (registered trademark)" manufactured by Invitrogen) and the presence of oil was observed using a confocal laser microscope. When the oil formed a continuous phase (adjacent oil droplets merged with each other), it was observed that the outer edge of the oil-stained portion merged to form an irregular cloud or mesh-like state, so it was determined to be a continuous phase containing oil. When the oil is dispersed in the form of oil droplets and does not form a continuous phase, it is determined to be a continuous phase that does not contain oil.

[0104] (4) Protein content

[0105] The measurement was performed according to "1. Protein, (1) Nitrogen quantitative conversion method, 2) Combustion method" in the above-mentioned "Analysis methods of additional nutrients, etc." Specifically, it is as follows.

[0106] The sample is accurately measured to a unit of less than 0.1 mg, and the sample is burned using a combustion method total nitrogen determination device. The standard sample for preparing a calibration curve that has been accurately measured to a unit of less than 0.1 mg is measured, and the nitrogen content (g / 100 g) in the sample is calculated from the obtained calibration curve. The protein content in the sample is calculated according to the following formula. It should be noted that the nitrogen / protein conversion factor is 6.25.

[0107] Protein content in sample (g / 100g) = Nitrogen content in sample (g / 100g) × Nitrogen / Protein conversion factor

[0108] (5) Method for measuring protein dispersion state (average particle area of ​​protein particles)

[0109] A thin slice of the sample (thickness of about 100 μm) was made using a cutter. Next, protein staining was performed (staining solution: 1,2-propylene glycol solution of NileBlueA) and observation was performed using a confocal fluorescence microscope. Next, the fluorescence microscope observation image was converted into a monochrome image with a 16-bit contrast ratio. At this time, the portion with high image brightness (the portion not stained with protein) was designated as the white portion (protein portion) for range designation (contrast adjustment) in a manner that the ratio of the area of ​​the white portion in the monochrome image is closest to the ratio of the protein content measured in the above "(3) Protein content" (3) Protein content). Next, the above monochrome image was analyzed using ImageJ (version: 1.52e) of the image analysis software "Fiji" (free software, can be downloaded from the following URL: https: / / imagej.net / Fiji), and the average particle area of ​​the protein particles was calculated from the image analysis results of the minimum 3 points or more.

[0110] It should be noted that the above-mentioned observation of the dispersion state is carried out by excluding from the observation object the parts that are not continuous phases and are not suitable as slices for observing the dispersion state, such as the outer surface of the food, granular food raw materials added to the food (for example, puffed protein raw materials, dried fruits, seeds and fruits, etc.), and large pores formed by puffing and molding of the food.

[0111] (Example 1)

[0112] A mixture of 45% of an oil-based raw material and 42% of a protein raw material (whey protein concentrate powder) mixed with sugars (granulated sugar) in vegetable oil (cocoa butter) is put into a twin-screw extruder together with 13% of a sugar solution (fructose glucose solution sugar), and kneaded while cooling and conveying under the following operating conditions in a manner to obtain a molded product with suppressed separation, and extrusion molding is performed to obtain an oily solid food. The obtained oily solid food has a fat content of 25%, a water content of 6%, and a protein content of 33%. It should be noted that the protein raw material is dispersed in the oil-based raw material before mixing with the aqueous raw material (sugar solution).

[0113] Extruder operating conditions

[0114] · Temperature of the mixture of oil-based raw materials and protein raw materials (when added): 50°C

[0115] Sugar solution temperature (when added): 25℃

[0116] Extruder coolant temperature: -5°C

[0117] Discharge temperature (surface): 15°C

[0118] The obtained oily solid food was stored in a storage bag formed of an aluminum vapor-deposited film at 23°C. After one week, the continuous phase of the oil and fat and the dispersion state of the protein were observed (analyzed), and sensory evaluation was performed by three chocolate professional panelists.

[0119] The observation results (microscope images) of the continuous phase of the oil are shown in Figure 1 .Depend on Figure 1 Since the outer edge of the oil-stained part is connected to form a mesh by the fusion of oil droplets, it is determined that a continuous phase of oil exists.

[0120] In addition, for the above microscope images, the state of the continuous phase of oil was analyzed using the image analysis software "ImageJ" (version: 1.52e). The analysis method selected particle analysis and the size selected was 200pixel^2. The "area fraction" obtained by analysis, that is, the ratio of objects with an area of ​​more than 200pixel^2 (adjacent oil droplets merged into one) to the overall area of ​​the analyzed image (the area ratio of oil forming a continuous phase) was 42.9%. Since the ratio was more than 10%, the presence of a continuous phase of oil was confirmed.

[0121] The results of the measurement of protein dispersion are shown in Tables 1 and Figure 2 . Figure 2 (a) shows a fluorescence microscope observation image during measurement of the protein dispersion state. Figure 2 (b) shows a portion (shown in white) in the fluorescence microscope observation image where the range is specified as a white portion (corresponding to the protein portion) of a monochrome image. Figure 2 (c) shows the distribution of particle areas of protein particles.

[0122] (Comparative Example 1)

[0123] In Example 1, an oily solid food was obtained in the same manner except that the raw materials were manually mixed at room temperature (23° C.) instead of the treatment using an extruder.

[0124] The obtained oily solid food was stored in a storage bag formed of an aluminum vapor-deposited film at 23° C. After one week, the protein dispersion state was measured (analyzed), and sensory evaluation was performed by three chocolate professional panelists.

[0125] The results of the measurement of protein dispersion are shown in Tables 1 and Figure 3 . Figure 3 (a) shows a fluorescence microscope observation image during measurement of the protein dispersion state. Figure 3 (b) shows a portion (indicated in white) in which a range is specified as a white portion (corresponding to a protein portion) of a monochrome image in a fluorescence microscope observation image. Figure 3 (c) shows the distribution of particle areas of protein particles.

[0126] [Table 1]

[0127]

[0128] ※ In Table 1, the number of protein particles is calculated based on the observation area (the area of ​​the fluorescence microscope image), i.e., 96100 μm 2 The number of measurements in .

[0129] <Evaluation>

[0130] According to Table 1, Figure 2 and Figure 3 The particle areas of the protein particles of the oily solid food of Example 1 and Comparative Example 1 were compared. The results showed that, despite the same formulation, the protein particles in Example 1 were finely dispersed and not bonded to each other. In Comparative Example 1, it was found that the protein absorbed water and formed a network, and the particle area became larger.

[0131] In addition, even when observing the distribution of the particle area of ​​the protein particles, it can be seen that the proportion of small-sized particles is large in Example 1, and the finely dispersed state is maintained. In Comparative Example 1, it can be seen that the protein absorbs water due to water migration, and larger-sized particles exist.

[0132] Furthermore, the results of the sensory evaluation showed that the oily solid food of Example 1 had a good taste that was easy to eat, had no stickiness (stickiness) or greasy feeling (powdery feeling), and almost no protein odor was felt. The oily solid food of Comparative Example 1 had a greasy feeling (powdery feeling) and was difficult to chew, and the unpleasant protein odor became stronger. Such changes in flavor and taste are believed to be caused by differences in the dispersion state of protein.

[0133] (Example 2)

[0134] Oily solid foods were prepared according to the formulations 1 to 4 shown in Table 2.

[0135] Specifically, after mixing the protein raw material with the oil raw material, the water raw material and the inclusions are put into a twin-screw extruder together, and the mixture is kneaded while being cooled and conveyed under the following operating conditions in a manner to obtain a molded product with suppressed separation, and extrusion molding is performed to obtain an oily solid food.

[0136] Extruder operating conditions

[0137] · Temperature of the mixture of oil-based raw materials (fats and oils) and protein raw materials (when added): 50°C

[0138] Sugar solution temperature (when added): 25℃

[0139] Extruder coolant temperature: -5°C

[0140] Discharge temperature (surface): 15°C

[0141] [Table 2]

[0142]

[0143] ※In Table 2, the unit of the numerical value is mass %.

[0144] It should be noted that, in the present embodiment, inclusions (for example, granular food raw materials such as puffed protein raw materials, dried fruits, seeds and fruits, etc.) are put into the extruder and mixed into the dough after cooling and kneading, but it is not limited to this. Part or all of the inclusions can be used as raw materials before cooling and kneading through an extruder, etc., or added to the dough during cooling and kneading or after cooling and kneading.

[0145] As a control, an oily solid food was obtained in the same manner as in Formulation 1 except that the raw materials were manually mixed at room temperature (23° C.) instead of the treatment using an extruder.

[0146] The protein dispersion state of the obtained oily solid food was measured (analyzed) immediately after production and after the storage period shown in Table 3, and sensory evaluation was performed by three chocolate professional panelists. The results of the measurement of the protein dispersion state are shown in Table 3.

[0147] [Table 3]

[0148]

[0149] <Evaluation>

[0150] It can be seen that in the oily solid food subjected to cooling and kneading, the protein particles are all 200 μm in average particle area. 2 The stability of the dispersion state after 1 week and 1 month (= 30 days) is very high even after the dispersion. It is believed that these fine dispersions contribute to achieving good oral solubility and good mouthfeel, even if the food is blended with a large amount of protein.

[0151] On the other hand, it can be seen that the oily solid food (control) manually mixed at room temperature (23°C) already exists in the form of larger aggregates immediately after production, and the average particle area becomes larger as time passes and water is absorbed. This can cause unpleasant tastes such as the peculiar odor of protein, stickiness (stickiness), and powdery feeling (powdery feeling).

[0152] (Example 3)

[0153] 15% of a protein raw material (whey protein concentrate powder) was mixed with 56% of fat (milk chocolate dough), and then put into a twin-screw extruder together with 14% of a sugar solution (3% of trehalose dissolved in 11% of a fructose-glucose solution), and kneaded while being cooled and conveyed under the following operating conditions so that a molded product with suppressed separation could be obtained. Furthermore, 15% of an impurity (soybean puff) was added to the downstream side of the extruder, and extrusion molding was performed to obtain an oily solid food.

[0154] Extruder operating conditions

[0155] · Temperature of the mixture of oil-based raw materials (fats and oils) and protein raw materials (when added): 50°C

[0156] Sugar solution temperature (when added): 25℃

[0157] Extruder coolant temperature: -5°C

[0158] Discharge temperature (surface): 15°C

[0159] The obtained oily solid food has a moisture content of 6%, a fat content of 25%, and a protein content of 32%. In addition, the average particle area of ​​the protein particles is 250 μm 2 the following.

[0160] The obtained oily solid food, the oily solid food obtained in recipes 3 and 4 of Example 2 (food subjected to cooling and kneading), and commercial products A to C having recipes similar to these (control, all of which are foods formed by mixing and molding oil-based raw materials, water-based raw materials, and protein raw materials) were subjected to sensory evaluation of edibility by three chocolate professional judges who were trained to give the same score to the same samples. Specifically, for the four items of "degree of protein odor", "ease of chewing", "ease of swallowing", and "comprehensive ease of eating", five-stage evaluation was performed (the higher the level, the larger the value), and the average value was calculated. The results are shown in Table 4.

[0161] [Table 4]

[0162]

[0163] <Evaluation>

[0164] It is found that the product of the present invention has a better texture than commercial products A to C in any formulation and is excellent in ease of eating.

[0165] (Example 4)

[0166] Oily solid foods were prepared using formulations 5 to 7 shown in Table 5.

[0167] Specifically, after mixing the protein raw material with the oil raw material, the water raw material and the inclusions are put into a twin-screw extruder together, and under the following operating conditions, the mixture is mixed while being cooled and conveyed, and extrusion molding is performed to obtain an oily solid food in a manner that suppresses separation.

[0168] Extruder operating conditions

[0169] · Temperature of the mixture of oil-based raw materials (fats and oils) and protein raw materials (when added): 40°C

[0170] Sugar solution temperature (when added): 25℃

[0171] Extruder coolant temperature: -5°C

[0172] Discharge temperature (surface): 15°C

[0173] The "cocoa composition" shown as a raw material in Table 5 was obtained by the following method.

[0174] First, the cocoa beans with pulp taken out from the cocoa pods (cocoa fruits) were boiled in water for 30 minutes to remove the water. Then, the shells were peeled off from the cocoa beans by hand. Then, the cocoa beans were filtered with a sieve (32 mesh, mesh size 500 μm). Then, the filtered cocoa beans were dried in a vacuum dryer at 98° C. for 2 hours to obtain a powder (cocoa composition).

[0175] [Table 5]

[0176]

[0177] ※In Table 5, the unit of the numerical value is mass %.

[0178] As a control, an oily solid food was obtained in the same manner as in each of the formulations 5 to 7 except that the raw materials were manually mixed at room temperature (23° C.) instead of the treatment using the extruder.

[0179] Sensory evaluation

[0180] The oily solid foods obtained in Recipes 5 to 7 were subjected to the same sensory evaluation as described in Example 3. The results are shown in Table 6.

[0181] [Table 6]

[0182]

[0183] As shown in Table 6, in any of the recipes 5 to 7, the oily solid food of the example has less protein odor, a good texture, and excellent eating ease (ease of eating) than the food of the comparative example with the same recipe.

[0184] It should be noted that the oily solid food obtained in the control of recipe 5 tends to have a powdery and greasy feel, and therefore is not only difficult to chew, but also difficult to swallow.

[0185] In addition, the oily solid food obtained in the control of recipe 6 easily adhered to the oral cavity during chewing and had a strong sticky feeling (stickiness), so it had a texture that was difficult to chew.

[0186] Determination of protein dispersion state

[0187] The protein dispersion state of the oily solid foods obtained in Recipes 5 and 6 was measured (analyzed) after the storage period of 1 week. The results are shown in Table 7.

[0188] [Table 7]

[0189]

[0190] As shown in Table 7, in either of the recipes 5 and 6, the protein particles of the oily solid food of the embodiment also had an average particle area of ​​200 μm after one week. 2 The dispersion stability is very high. On the other hand, the protein in the control oily solid food absorbs water over time, so the average particle area after 1 week becomes larger, and the protein exists in the form of larger aggregates compared with the example. It is known that this causes unpleasant tastes such as the peculiar smell of protein, stickiness (stickiness), and powdery feeling (powdery feeling) in the control oily solid food.

[0191] Evaluation using food property measurement equipment

[0192] For the oily solid foods obtained in Recipes 5 and 6, a physical quantity ("sum of torque" described below) was measured under the following measurement conditions using the following food property measurement apparatus that models the oral cavity during chewing.

[0193] [Food property measurement device]

[0194] The food property measuring device comprises an upper jig and a lower jig, wherein the upper jig is provided with a shape having a hemispherical convex portion at the top, i.e., an "upper bite portion", and the lower jig is provided with a shape having a hemispherical concave inner wall surface, i.e., a "lower bite portion". The upper bite portion and the lower bite portion are arranged opposite to each other in a bite-engaged manner.

[0195] In addition, the food property measuring device has a driving unit. The driving unit drives the lower jig to make a reciprocating linear motion in the direction in which the upper engaging part and the lower engaging part engage. In addition, the driving unit drives the upper jig to make a reciprocating rotational motion with the direction of the reciprocating linear motion as the rotation axis.

[0196] Furthermore, the food property measuring device includes a simulated saliva supply unit. The simulated saliva supply unit allows simulated saliva to flow at a predetermined flow rate between the upper and lower bite parts for addition.

[0197] A sensor is incorporated in the upper jig to measure the torque (resistance value of the force applied in the direction of rotation about the rotation axis) applied to the upper jig by the above-mentioned drive.

[0198] [Measurement conditions]

[0199] An oily solid food was placed between the upper and lower bite parts, and the food property measuring device was driven to measure the sum of torques [N·m] during 60 chewings (60 seconds). The same measurement was performed 3 times for each oily solid food.

[0200] In this measurement, the oily solid food used for the measurement is about 4g. The temperature of the surface of the fixture in contact with the test sample is set to 32-37°C. The force (bite force) driving the lower fixture in the direction of the reciprocating linear motion is set to 400N. The chewing cycle (compression interval) is set to 1 time / 1 second. In addition, regarding the reciprocating rotational motion of the upper fixture with the direction of the aforementioned reciprocating linear motion as the rotation axis, the rotation direction is reversed each time it is compressed, and the angular velocity is set to 180° / s. The flow rate of simulated saliva is set to 4ml / minute. It should be noted that before the measurement, 1ml of simulated saliva is added between the upper bite portion and the lower bite portion together with the oily solid food. As simulated saliva, a 0.02% by mass xanthan gum aqueous solution is used.

[0201] The results are shown in Table 8.

[0202] [Table 8]

[0203]

[0204] According to Table 8, in both of Formula 5 containing soybean protein and Formula 6 containing whey protein, the oily solid food of the example had a significantly smaller sum of torque than the oily solid food of the control.

[0205] The torque measured by the food property measuring device used in this determination becomes an index representing the resistance feeling when moving the tongue in the mouth during chewing food. Generally, the food mixed with soy protein has poor fluidity due to the addition of water, and the torque becomes larger. In addition, the food mixed with whey protein has increased viscosity due to water absorption, and the torque becomes larger. However, it is known that the oily solid food of the embodiment is chewed even if water (simulated saliva) is added, and the torque is significantly suppressed. It is believed that this makes the items such as "ease of swallowing", "ease of chewing" and "comprehensive ease of eating" in the sensory evaluation good.

[0206] Several embodiments and / or examples of the present invention have been described in detail above, but those skilled in the art can easily add more changes to these illustrative embodiments and / or examples without substantially departing from the new teachings and effects of the present invention. Therefore, these various changes are included in the scope of the present invention.

[0207] The entire contents of the documents described in this specification and the application serving as the basis for the Paris Convention priority claim of the present application are incorporated herein by reference.

Claims

1. An oily solid food, wherein: The protein particles have an average particle area of ​​250 μm 2 The following are dispersed in the continuous phase of oil, Protein content is 16.2-50% by mass. The oily solid food is obtained by mixing the oil raw material and the protein raw material with an extruder while cooling them. When cooling and mixing is performed, the raw materials are cooled to a temperature of 15° C. or lower.

2. The oily solid food according to claim 1, wherein The fat content is 15 to 80% by mass.

3. The oily solid food according to claim 1 or 2, further comprising an aqueous raw material.

4. The oily solid food according to claim 3, wherein The content of the aqueous raw material is 1 to 15% by mass.

5. The oily solid food according to claim 1 or 2, wherein: The water content is 0.5 to 15% by mass.

6. The oily solid food according to claim 1 or 2, wherein: Even after 30 days at 23°C, the protein particles had an average particle area of ​​250 μm. 2 The following are dispersed in the continuous phase of oil.

7. The oily solid food according to claim 1 or 2, which is chocolate.

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