Oily snack and its production method

Abstract

A method for producing an oil-based dessert, comprising the step of stirring an oil-based dessert dough containing 10% by mass or more of milk protein or an oil-based dessert dough containing 20% ​​by mass or more of skim milk solids for 1 hour or more while maintaining the temperature at 50°C to 60°C.

Description

Technical Field

[0001] The present invention relates to an oily snack and a method for producing the same. Background Art

[0002] Patent Documents 1 to 3 disclose chocolates containing relatively large amounts of protein or skim milk solids.

[0003] Furthermore, Patent Document 4 discloses a technique for crystallizing lactose blended into chocolate dough.

[0004] Prior art literature

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Laid-Open No. 57-033547

[0007] Patent Document 2: Japanese Patent Application Laid-Open No. 61-173745

[0008] Patent Document 3: International Publication No. 2011 / 125644

[0009] Patent Document 4: U.S. Patent No. 6548099 Summary of the invention

[0010] However, it was found that the prior art including Patent Documents 1 to 4 has room for further improvement from the viewpoint of suppressing the increase in viscosity of an oil-based dessert dough containing 10% by mass or more of milk protein or an oil-based dessert dough containing 20% ​​by mass or more of skim milk solids during storage (particularly during static storage) and improving the flavor of the oil-based dessert.

[0011] Therefore, an object of the present invention is to provide a method for producing an oil-based dessert, wherein the method suppresses the increase in viscosity of an oil-based dessert dough containing 10% by mass or more of milk protein, or an oil-based dessert dough containing 20% ​​by mass or more of skim milk solids during storage (particularly during static storage), and improves the flavor of the oil-based dessert obtained from the above-mentioned oil-based dessert dough.

[0012] According to the present invention, the following method for producing oil-based confectionery and the like can be provided.

[0013] 1. A method for producing an oil-based dessert, comprising the step of stirring an oil-based dessert dough containing 10% by mass or more of milk protein or an oil-based dessert dough containing 20% ​​by mass or more of skim milk solids for 1 hour or more while maintaining the temperature at 50° C. to 60° C.

[0014] 2. The method for producing an oil-based confectionery according to 1, wherein the milk protein is not subjected to an enzyme treatment.

[0015] 3. The method for producing an oil-based confectionery according to 1 or 2, wherein the oil-based confectionery dough contains 3% by mass or more of amorphous lactose.

[0016] 4. The method for producing an oil-based confectionery according to any one of 1 to 3, wherein the oil-based confectionery dough contains 10% by mass or more of amorphous lactose.

[0017] 5. The method for producing an oil-based confectionery according to any one of 1 to 4, wherein the oil-based confectionery dough contains 14% by mass or more of milk protein.

[0018] 6. The method for producing an oil-based confectionery according to any one of 1 to 5, wherein the oil-based confectionery dough contains 24% by mass or more of a skim milk solid content.

[0019] 7. The method for producing an oil-based confectionery according to any one of 1 to 6, wherein in the step, the oil-based confectionery dough is stirred for 1 hour or more while being kept at a temperature of 50° C. to 55° C.

[0020] 8. The method for producing an oil-based confectionery according to any one of 1 to 7, wherein in the step, 3.2 t to 4.0 t of the oil-based confectionery dough is stirred in one tank for 1 hour or more while being kept at a temperature of 50° C. to 60° C.

[0021] 9. The method for producing an oil-based confectionery according to any one of 1 to 8, wherein the oil-based confectionery dough is a chocolate dough.

[0022] 10. The method for producing an oil-based confectionery according to any one of 1 to 9, wherein the oil-based confectionery dough is subjected to a micronization step in advance.

[0023] 11. An oil-based dessert produced by the method for producing an oil-based dessert according to any one of 1 to 10.

[0024] 12. The oil-based confectionery according to 11, which has a viscosity of 49000 mPa·s or less when left to stand at 50° C. for 24 hours.

[0025] 13. The oil-based confectionery according to 11 or 12, wherein the increase in viscosity when left to stand at 50° C. for 24 hours is 20,000 mPa·s or less.

[0026] 14. The oil-based confectionery according to any one of 11 to 13, which has a yield value of 20.0 Pa or less when left to stand at 50°C for 24 hours.

[0027] 15. The oil-based confectionery according to any one of 11 to 14, wherein the increase in yield value when left to stand at 50°C for 24 hours is 10.0 Pa or less.

[0028] 16. An oily dessert comprising 10% by mass or more of milk protein or 20% by mass or more of skim milk solids, and having a viscosity of 49,000 mPa·s or less when left to stand at 50°C for 24 hours.

[0029] 17. An oily dessert comprising 10% by mass or more of milk protein or 20% by mass or more of skim milk solids, wherein the increase in viscosity when left to stand at 50°C for 24 hours is 20,000 mPa·s or less.

[0030] 18. An oily dessert comprising 10% by mass or more of milk protein or 20% by mass or more of skim milk solids, and having a yield value of 20.0 Pa or less when left to stand at 50°C for 24 hours.

[0031] 19. An oily dessert comprising 10% by mass or more of milk protein or 20% by mass or more of skim milk solids, wherein the increase in yield value when left to stand at 50°C for 24 hours is 10.0 Pa or less.

[0032] 20. The oil-based confectionery according to any one of 16 to 19, wherein the milk protein is not enzyme-treated.

[0033] 21. The oil-based confectionery according to any one of 16 to 20, comprising 14% by mass or more of milk protein.

[0034] 22. The oil-based dessert according to any one of 16 to 21, comprising 24% by mass or more of skim milk solids.

[0035] 23. The oil-based confectionery according to any one of 16 to 22, which is chocolate.

[0036] 24. A method for suppressing the increase in viscosity of oil-based dessert dough and / or the poor melting adaptability during remelting,

[0037] The oil-based dessert dough contains 10% by mass or more of milk protein, or contains 20% by mass or more of skim milk solids.

[0038] The method includes the step of stirring the oil-based confectionery dough for one hour or more while maintaining the temperature at 50° C. or higher and 60° C. or lower.

[0039] According to the present invention, there can be provided a method for producing an oil-based dessert, the method comprising suppressing an increase in the viscosity of an oil-based dessert dough containing 10% by mass or more of milk protein or an oil-based dessert dough containing 20% ​​by mass or more of skim milk solids during storage (particularly during static storage), and improving the flavor of the oil-based dessert obtained from the oil-based dessert dough. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 It is a figure which shows the melting state of chocolate dough.

[0041] Figure 2 This is a diagram showing the results of X-ray crystal diffraction of chocolate green material.

[0042] Figure 3 It is a figure which shows the result of Raman imaging of chocolate green material.

[0043] Figure 4 The diagram shows the results of morphological observation of chocolate green dough using a confocal laser microscope (CLSM). DETAILED DESCRIPTION

[0044] [Method for producing oily dessert]

[0045] The method for producing an oily dessert according to one embodiment of the present invention includes the following step: stirring an oily dessert dough containing 10% by mass or more of milk protein or an oily dessert dough containing 20% ​​by mass or more of skim milk solid content for 1 hour or more while maintaining the temperature at 50°C or more and 60°C or less (hereinafter also referred to as "heat-keeping stirring step"). This can suppress the increase in viscosity of the oily dessert dough during storage (especially during static storage), and improve the flavor of the oily dessert obtained from the oily dessert dough.

[0046] As an example of oily desserts, conventional general milk chocolate contains milk protein derived from milk powder, but since the milk protein content in chocolate cannot be said to be high, a large amount of chocolate must be consumed in order to actively ingest milk protein. In contrast, oily desserts such as milk chocolate manufactured according to the present embodiment have a high milk protein content, so milk protein can be efficiently ingested.

[0047] Generally, chocolate with a high protein content tends to have poor melting properties in the mouth, but oily desserts such as chocolate produced according to the present embodiment have good melting properties in the mouth and excellent flavor.

[0048] Chocolate dough with a high milk solid content containing milk protein has problems such as increased viscosity when stored in a melted state and poor melting adaptability when the chocolate dough is solidified and then melted again (lumps are generated in the chocolate dough after remelting, or the viscosity becomes high), but this embodiment can also solve such problems. According to this embodiment, even if the chocolate dough is stored at 40°C in a paste state for more than one month, the increase in viscosity and poor melting when remelted (generation of lumps and thickening) can be suppressed.

[0049] Regarding the prior art, the technology of Patent Document 1 requires enzyme treatment (protease treatment) of milk protein, and therefore has the following problems: in order to obtain good milk protein, it is necessary to study suitable enzyme treatment conditions and perform a production process; and it becomes costly to purchase commercially available enzyme-treated milk protein.

[0050] In the technology of Patent Document 2, since the chocolate dough to which lactoprotein is added is heated at 80°C or higher, a heating smell derived from lactoprotein is generated, and it is considered that the flavor is likely to be impaired.

[0051] The technique of Patent Document 3 suppresses the change in viscosity of the molten chocolate, but the content of milk protein is limited.

[0052] The technology of Patent Document 4 requires the use of crystallized milk powder obtained by subjecting milk powder to a specific treatment, so the versatility of the milk raw material is low, and it is also difficult to suppress the increase in viscosity of chocolate dough containing a large amount of amorphous lactose.

[0053] (Oil-based dessert dough)

[0054] In this specification, "oily desserts" may be chocolate, quasi-chocolate, and fat cream and nut paste that are not included in the "Fair Competition Rules on Chocolate Labeling" as a rule certified by the Japan Fair Trade Commission. In addition, "oily desserts" may be white chocolate or desserts similar to white chocolate. Desserts similar to white chocolate may replace part of the cocoa butter in white chocolate with vegetable fats other than cocoa butter, and refer to oily desserts containing 20 to 45% by mass of vegetable fats and 10 to 40% by mass of sugars.

[0055] The oily dessert may be one produced by a conventionally known method. The skim milk solid content in the oily dessert is not particularly limited, and may be, for example, 15 to 50% by mass, 20 to 45% by mass, or 23 to 41% by mass. The oil content in the oily dessert is not particularly limited, and may be, for example, 30 to 50% by mass, 32 to 48% by mass, or 35 to 45% by mass. The water content in the oily dessert is not particularly limited, and may be, for example, 0 to 5% by mass, 0.3 to 3% by mass, or 0.5 to 2% by mass.

[0056] The viscosity of the oily dessert dough is not particularly limited, and the viscosity measured by using a B-type viscometer at 4 rpm using a No. 6 rotor at a dough temperature of 40°C can be, for example, 20,000 to 60,000 mPa·s, 25,000 to 55,000 mPa·s, or 30,000 to 50,000 mPa·s before adjustment with an emulsifier. It should be noted that when the oily dessert dough is an aerated oily dessert having a specific gravity of less than 0.9, the above viscosity is the viscosity measured for a sample that has been degassed by a known method to obtain a specific gravity of the aerated oily dessert of 0.9.

[0057] The oil-based confectionery dough is preferably a chocolate dough.

[0058] (Milk solids)

[0059] The milk solids content includes skim milk solids and milk fat.

[0060] The oil-based dessert dough may contain, for example, 28% by mass or more, preferably 31% by mass or more, and more preferably 32% by mass or more of milk solids. The upper limit is not particularly limited, but is, for example, 40% by mass or less, and preferably 35% by mass or less.

[0061] (Skimmed milk solids)

[0062] The oil-based dessert dough may contain, for example, 15% by mass or more, 20% by mass or more, 21% by mass or more, preferably 23% by mass or more, more preferably 24% by mass or more, and even more preferably 25% by mass or more of skim milk solids. The upper limit is not particularly limited, but is, for example, 40% by mass or less, preferably 30% by mass or less.

[0063] Generally, when the content of skim milk solids in the oily dessert dough is high (for example, 15% by mass or more, particularly 21% by mass or more), when manufacturing an impregnated food, even if the oily dessert is impregnated into the porous food, it will not be impregnated to the vicinity of the center of the porous food, and only the fat in the oily dessert is impregnated, and aggregates are easily attached to the surface. In contrast, according to this embodiment, such a problem can also be improved.

[0064] The skim milk solids contain the milk protein and lactose described below.

[0065] (Milk Protein)

[0066] Milk protein refers to protein derived from milk.

[0067] As the raw material of milk protein, commercially available milk raw materials, such as whole milk powder, skim milk powder, TMP (total milk protein), MPC (milk protein concentrate), WPC (whey protein concentrate), or a combination of two or more of the above raw materials can be used. Preferably, the above raw material is any one of whole milk powder, skim milk powder, WPC, or a combination of two or more of the above raw materials.

[0068] The milk protein is preferably not treated with enzymes. By using milk protein that has not been treated with enzymes, the manufacturing process can be simplified and the manufacturing cost can be reduced. According to this embodiment, even when milk protein that has not been treated with enzymes is used, the effect of suppressing the increase in viscosity of the oil-based dessert dough during storage (especially during static storage) can be obtained.

[0069] In addition, as the milk protein, an enzyme-treated milk protein as in Patent Document 1 or further a fractionated protein may be used, but in this case, it is preferable to use a milk protein not treated with enzymes in combination. 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 98% by mass or more of the milk protein contained in the chocolate dough may be milk protein not treated with enzymes.

[0070] The amount of milk protein contained in the milk raw material is not particularly limited, but is preferably 10% by mass or more, more preferably 20% by mass or more.

[0071] The oil-based confectionery (raw dough) may contain, for example, 5% by mass or more, 7% by mass or more, 8% by mass or more, 10% by mass or more, 12% by mass or more, or 14% by mass or more of milk protein. The upper limit is not particularly limited, and may be, for example, 40% by mass or less, 35% by mass or less, or 30% by mass or less.

[0072] In addition, in the oil-based dessert (raw dough), the ratio of milk protein in the skim milk solid content is not particularly limited, and the ratio of milk protein when the skim milk solid content is set to 100% by mass can be, for example, 5% by mass or more, 10% by mass or more, 20% by mass or more, 30% by mass or more, or 35% by mass or less, and can be 98% by mass or less, 95% by mass or less, 93% by mass or less, or 90% by mass or less.

[0073] (lactose)

[0074] Lactose includes crystallized lactose and amorphous (non-crystalline) lactose.

[0075] Generally, when the content of amorphous lactose in the oily dessert dough is high (for example, 70% by mass or more, 80% by mass or more, or 85% by mass or more of the lactose contained in the oily dessert dough), the viscosity of the oily dessert dough tends to increase when it is stored in a melted paste state. In addition, when the oily dessert dough is solidified and then melted again, poor melting such as the formation of lumps and thickening is likely to occur. Such oily dessert dough may cause "clogging" in the piping of the manufacturing device, resulting in a significant reduction in manufacturing efficiency. In addition, when the oily dessert dough is solidified for storage and transportation and then melted again for use in manufacturing, poor melting may occur, thereby reducing manufacturing efficiency and causing a concern about deterioration in product quality.

[0076] In the oil-based dessert dough obtained by the present embodiment, the content of amorphous lactose derived from the raw material is reduced in the production process of the oil-based dessert dough, and thus an increase in the viscosity of the finally obtained oil-based dessert dough can be suppressed.

[0077] The crystallization of amorphous lactose can be evaluated by X-ray diffraction, Raman imaging, and the like.

[0078] The oily dessert dough may contain 1% by mass or more, 3% by mass or more, 5% by mass or more, 7% by mass or more, or 10% by mass or more of amorphous lactose. The upper limit is not particularly limited, and may be, for example, 30% by mass or less, 25% by mass or less, 20% by mass or less, or 15% by mass or less.

[0079] (Heat-keeping and stirring process)

[0080] In the heat preservation and stirring process, the oily dessert raw dough is stirred for more than 1 hour while being maintained at a temperature of 50°C or more and 60°C or less. During the stirring period, the oily dessert raw dough may be in a paste state. The temperature of the oily dessert raw dough during stirring may be maintained at 50°C or more and 58°C or less, 50°C or more and 55°C or less, or 53°C. In addition, the stirring time may be more than 1 hour and 30 minutes, more than 2 hours, more than 3 hours, or more than 4 hours. The upper limit is not particularly limited, and may be, for example, less than 50 hours, less than 30 hours, less than 20 hours, or less than 10 hours.

[0081] When the present embodiment is implemented using large-scale equipment, in the heat preservation and stirring process, 3.2t to 4.0t of the oil-based dessert raw material is stirred in one tank at a temperature of more than 50°C and less than 60°C for more than 1 hour, so that the effect of the invention can be fully exerted. By carrying out heat preservation and stirring for more than 2 hours and further for more than 3 hours, the effect of the invention can be better exerted.

[0082] The heat-retaining and stirring step may be performed using a thermostatic bath with a stirring function, and preferably the entire oil-based confectionery dough is uniformly stirred while being kept at a constant temperature.

[0083] The heat-retaining stirring step may be batch-wise or continuous. In the case of the continuous method, the average residence time of the oily confectionery dough in the continuous thermostatic bath where the oily confectionery dough is stirred while being maintained at a temperature of 50°C or higher and 60°C or lower may be set to 1 hour or longer.

[0084] When the oily dessert dough is subjected to a refining step (refining) for reducing the particle size of particles contained in the oily dessert dough, the step may be performed before the refining step of the heat-insulating stirring step or after the refining step, but it is preferably performed after the refining step. When the oily dessert dough is, for example, a chocolate dough, etc., in the refining step, coarse particles of solid components other than fat components such as cocoa mass, cocoa powder, sugar, milk powder, etc., which are raw materials, may be refined in order to reduce the particle size measured by a micrometer, for example, to a particle size of about 10 μm to 35 μm. The refining device used in the refining step is not particularly limited, and for example, a refining device such as a roller mill or a ball mill can be used.

[0085] When the oil-based dessert dough is, for example, a chocolate dough, a grinding step may be provided after the micronization step. The heat-retaining stirring step may be performed before or after the grinding step, but is preferably performed after the grinding step.

[0086] [Oily desserts]

[0087] The oil-based confectionery according to one embodiment of the present invention is produced by the method for producing the oil-based confectionery described above.

[0088] The viscosity of the oily snack when left at 50°C for 24 hours is preferably 49000 mPa·s or less. It should be noted that “left at 50°C for 24 hours” means “left at 50°C for 24 hours immediately after production or immediately after melting at 50°C”. The same applies to the following description.

[0089] The increase in viscosity of the oily snack when left to stand at 50°C for 24 hours may be 20000 mPa·s or less, 15000 mPa·s or less, 10000 mPa·s or less, 5000 mPa·s or less, 3500 mPa·s or less, 3300 mPa·s or less, 3000 mPa·s or less, 2800 mPa·s or less or 2500 mPa·s or less, preferably 3500 mPa·s or less.

[0090] The yield value of the oily confectionery when left to stand at 50°C for 24 hours may be 20.0 Pa or less, 16.0 Pa or less, 13.0 Pa or less, 10.0 Pa or less, 8.0 Pa or less, 7.5 Pa or less, 7.0 Pa or less, 6.5 Pa or less, or 6.0 Pa or less, and is preferably 8.0 Pa or less.

[0091] The increase in the yield value of the oily snack when left to stand at 50°C for 24 hours may be 10.0 Pa or less, 8.0 Pa or less, 6.0 Pa or less, 4.0 Pa or less, 3.0 Pa or less, 2.8 Pa or less, 2.5 Pa or less, 2.3 Pa or less or 2.0 Pa or less, preferably 3.0 Pa or less.

[0092] The oil-based dessert according to one embodiment of the present invention contains 10% by mass or more of milk protein or 20% by mass or more of skim milk solids, and has a viscosity of 49,000 mPa·s or less when left to stand at 50° C. for 24 hours.

[0093] The oily dessert according to one embodiment of the present invention contains more than 10% by mass of milk protein, or contains more than 20% by mass of skim milk solids, and the increase in viscosity when left standing at 50°C for 24 hours is 20,000 mPa·s or less, 15,000 mPa·s or less, 10,000 mPa·s or less, 5,000 mPa·s or less, 3,500 mPa·s or less, 3,300 mPa·s or less, 3,000 mPa·s or less, 2,800 mPa·s or less, or 2,500 mPa·s or less, preferably 3,500 mPa·s or less.

[0094] The oily dessert according to one embodiment of the present invention contains 10% by mass or more of milk protein, or contains 20% by mass or more of skim milk solids, and has a yield value when left standing at 50°C for 24 hours of 20.0 Pa or less, 16.0 Pa or less, 13.0 Pa or less, 10.0 Pa or less, 8.0 Pa or less, 7.5 Pa or less, 7.0 Pa or less, 6.5 Pa or less, or 6.0 Pa or less, and preferably 8.0 Pa or less.

[0095] The oily dessert according to one embodiment of the present invention contains 10% by mass or more of milk protein, or contains 20% by mass or more of skim milk solids, and has an increase in yield value when left standing at 50°C for 24 hours of 10.0 Pa or less, 8.0 Pa or less, 6.0 Pa or less, 4.0 Pa or less, 3.0 Pa or less, 2.8 Pa or less, 2.5 Pa or less, 2.3 Pa or less, or 2.0 Pa or less, preferably 3.0 Pa or less.

[0096] Regarding the oily dessert, the description of the production method of the oily dessert can be appropriately cited. Regarding the composition of the oily dessert, the description of the composition of the oily dessert dough can be appropriately cited, excluding the ratio of crystallized lactose to amorphous (non-crystallized) lactose constituting lactose.

[0097] In the case of oil-based confectionery, the oil-based confectionery dough before being subjected to the heat-retaining and stirring step preferably contains 3% by mass or more, more preferably 10% by mass or more, of amorphous lactose.

[0098] [Method for suppressing viscosity increase of oil-based dessert dough and / or poor melting adaptability during remelting]

[0099] A method for suppressing an increase in viscosity of an oil-based dessert dough and / or poor melting adaptability during remelting according to one embodiment of the present invention comprises the following step: stirring an oil-based dessert dough containing 10% by mass or more of milk protein or an oil-based dessert dough containing 20% ​​by mass or more of skim milk solids for 1 hour or more while maintaining the temperature at 50° C. to 60° C. For details of the above method, the description of the method for producing oil-based desserts can be cited.

[0100] [Impregnated food and method for producing the same]

[0101] An impregnated food according to one embodiment of the present invention comprises a porous solid food and an oily dessert containing 10% by mass or more of milk protein or 20% by mass or more of skim milk solids, wherein the oily dessert is impregnated in the porous solid food.

[0102] The porous solid food can be any substance having porous pores inside, for example, it can be a baked snack, more specifically, for example, cookies, biscuits, cornpuffs, sponge cakes, croutons, etc. The pore size of the porous solid food can be, for example, 50 to 1500 μm, 100 to 1000 μm, or 200 to 700 μm. The porosity of the porous solid food can be, for example, 50 to 98%, 60 to 95%, or 70 to 90%.

[0103] The conditions that can achieve more significant effects than those in the past that make impregnation difficult include the following situations: the milk protein in the oily pastry is 10% by mass or more, and / or the skimmed milk solid content in the oily pastry is 20% by mass or more, and / or the oil content in the oily pastry is 46% by mass or less, and / or the median particle size of the solid content particles in the oily pastry dough is greater than 6 μm.

[0104] In the present embodiment, the method of impregnating the oil-based confectionery dough into the porous solid food is a reduced pressure method or a pressurized method.

[0105] As the oil-based confectionery dough, the oil-based confectionery dough obtained by the above-mentioned method for producing the oil-based confectionery dough (the oil-based confectionery dough that has been subjected to a heat-retaining and stirring step) can be used.

[0106] The oily dessert dough may be left to stand before being impregnated into the porous solid food. This step is not essential, but the impregnation can be performed better by leaving it to stand. The temperature during the standing is preferably 40 to 60°C.

[0107] When performing the infiltration, the porous solid food is first buried in the oily dessert raw dough groove. At this time, it is preferred that the porous solid food does not appear from the oily dessert raw dough groove. If there is a part of the porous solid food that is not covered by the oily dessert raw dough, the air is preferably returned to the porous solid food during the infiltration process, so that the oily dessert raw dough can be fully distributed in the porous solid food. In addition, the oily dessert raw dough groove in which the porous solid food is buried is placed in a decompression chamber for sealing.

[0108] Next, the pressure in the chamber is reduced to degas the porous solid food. The pressure in the chamber can be reduced to, for example, 0.006 to 0.090 MPa, or 0.01 to 0.05 MPa. In addition, the time for reducing the pressure in the chamber can be, for example, 1 second to 120 seconds, or 10 seconds to 60 seconds.

[0109] Next, the pressure in the chamber is raised to atmospheric pressure, so that the oil-based dessert dough penetrates into the porous solid food. The pressure in the chamber may be further increased to a pressure higher than atmospheric pressure as required. For example, the pressure may be increased to a pressure above atmospheric pressure and below 0.6 MPa.

[0110] In one embodiment of the present invention, a method for impregnating an oily dessert dough into a porous solid food includes impregnating the porous solid food after the following step (heat-keeping stirring step), wherein the step is: stirring the oily dessert dough as the above-mentioned "difficult impregnation condition", for example, an oily dessert dough containing more than 10% by mass of milk protein, or an oily dessert dough containing more than 20% by mass of skim milk solid content, for more than 1 hour while maintaining a temperature of more than 50°C and less than 60°C. Thus, an impregnated food can be manufactured in which the oily dessert dough as the "difficult impregnation condition" is infiltrated into the interior of the porous solid food. In addition, it is also possible to prevent the components in the oily dessert dough from separating during the impregnation process. In the present embodiment, when a step of leaving the above-mentioned oily dessert dough to stand is provided, it is preferably provided after the heat-keeping stirring step.

[0111] Example

[0112] Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the description of these Examples.

[0113] 1. Preparation of chocolate with high milk protein content

[0114] (Example 1)

[0115] <Chocolate Manufacturing>

[0116] Prepare the raw materials in Table 1, mix the raw materials according to the recipe shown in Recipe 1 of Table 1 by a conventional method, roll crush and grind to prepare a chocolate dough (the chocolate dough in this state is referred to as "chocolate dough A"). Keep the chocolate dough A in a paste state at 50-55°C (target temperature: 53°C) and stir for 1 hour (the stirred chocolate dough is referred to as "chocolate dough B"). Fill the chocolate dough B into a mold, cool and solidify it, and obtain chocolate.

[0117] In addition, the compounding amount in Table 1 is a percentage based on mass.

[0118] [Table 1]

[0119] Recipe 1 Recipe 2 Recipe 3 Recipe 4 granulated sugar 20 15 25 14 Whole milk powder 20 0 0 0 Cocoa mass 15 25 0 0 Oils and fats (cocoa butter / vegetable oils, etc.) 26 24 44 40 Whey protein 10 35 30 45 Skim milk powder 8 0 0 0 Others (emulsifier / flavor, etc.) 1 1 1 1 total 100 100 100 100 Milk protein blending rate 16 27 24 35 Milk solids mixing ratio 36 33 28 42 Skim milk solids mixing ratio 30 31 27 40 Amorphous lactose compounding rate 13 4 3 5

[0120] <Static storage test>

[0121] About 250 g of the chocolate green material B was sealed in a beaker and stored in a 50° C. thermostat for 1 day (24 hours) (the chocolate green material after storage is referred to as “chocolate green material C”).

[0122] <Viscosity measurement>

[0123] 250 g of each of chocolate green materials B and C were taken and the temperature was adjusted to 40° C., and then the viscosity was measured. The viscosity was measured under the following conditions.

[0124] Viscometer: BH type viscometer

[0125] Rotor: No. 6

[0126] Speed: 4rpm

[0127] Measurement temperature: 40℃

[0128] <Sensory Evaluation>

[0129] The flavor of Chocolate B was evaluated according to the following criteria. The evaluation was performed by 7 chocolate professional evaluation panelists who were trained to give the same score to the same sample. The evaluation points were determined by consultation among the professional evaluation panelists.

[0130] A: Very good

[0131] B: OK

[0132] C: Slightly bad

[0133] D: Not good

[0134] <Overall Evaluation>

[0135] Comprehensive evaluation was conducted based on the following criteria, in addition to the results of the sensory evaluation, including ease of handling during molding using the chocolate dough B after heat-retaining stirring and the chocolate dough C after static storage.

[0136] A: Very good

[0137] B: OK

[0138] C: Slightly bad

[0139] D: Not good

[0140] (Example 2)

[0141] Preparation of chocolate and a static storage test were carried out in the same manner as in Example 1 except that the chocolate temperature in Example 1 was kept at 50 to 55° C. (target temperature: 53° C.) and stirred for 2 hours.

[0142] (Example 3)

[0143] Preparation of chocolate and a static storage test were carried out in the same manner as in Example 1, except that the chocolate temperature in Example 1 was kept at 60° C. and stirred for 1 hour.

[0144] (Example 4)

[0145] Preparation of chocolate and a static storage test were carried out in the same manner as in Example 1 except that Recipe 2 was used instead of Recipe 1 in Example 1.

[0146] (Example 5)

[0147] Preparation of chocolate and a static storage test were carried out in the same manner as in Example 4 except that the chocolate temperature in Example 4 was kept at 50 to 55° C. (target temperature: 53° C.) and stirred for 2 hours.

[0148] (Example 6)

[0149] Preparation of chocolate and a static storage test were carried out in the same manner as in Example 4 except that the chocolate temperature in Example 4 was kept at 60° C. and stirred for 1 hour.

[0150] (Example 7)

[0151] Preparation of chocolate and a static storage test were carried out in the same manner as in Example 1 except that Recipe 3 was used instead of Recipe 1 in Example 1.

[0152] (Example 8)

[0153] Preparation of chocolate and a static storage test were carried out in the same manner as in Example 7 except that the chocolate temperature in Example 7 was kept at 50 to 55° C. (target temperature: 53° C.) and stirred for 2 hours.

[0154] (Example 9)

[0155] Preparation of chocolate and a static storage test were carried out in the same manner as in Example 7 except that the chocolate temperature in Example 7 was kept at 60° C. and stirred for 1 hour.

[0156] (Example 10)

[0157] Preparation of chocolate and a static storage test were carried out in the same manner as in Example 1 except that Recipe 4 was used instead of Recipe 1 in Example 1.

[0158] (Example 11)

[0159] Preparation of chocolate and a static storage test were carried out in the same manner as in Example 10 except that the chocolate temperature in Example 10 was kept at 50 to 55° C. (target temperature: 53° C.) and stirred for 2 hours.

[0160] (Example 12)

[0161] Preparation of chocolate and a static storage test were carried out in the same manner as in Example 10, except that the chocolate temperature in Example 10 was kept at 60° C. and stirred for 1 hour.

[0162] (Comparative Example 1)

[0163] Preparation of chocolate and a static storage test were carried out in the same manner as in Example 1, except that the chocolate temperature in Example 1 was kept at 45° C. and stirred for 1 hour.

[0164] (Comparative Example 2)

[0165] Preparation of chocolate and a static storage test were carried out in the same manner as in Example 4, except that the chocolate temperature in Example 4 was kept at 45° C. and stirred for 1 hour.

[0166] (Comparative Example 3)

[0167] Preparation of chocolate and a static storage test were carried out in the same manner as in Example 7 except that the chocolate temperature in Example 7 was kept at 45° C. and stirred for 1 hour.

[0168] (Comparative Example 4)

[0169] Preparation of chocolate and a static storage test were carried out in the same manner as in Example 10 except that the chocolate temperature in Example 10 was kept at 45° C. and stirred for 1 hour.

[0170] The above results are shown in Table 2.

[0171] [Table 2]

[0172]

[0173] ※Viscosity increase rate = viscosity after storage / viscosity before storage

[0174] <Evaluation>

[0175] By stirring a chocolate dough containing 14 to 36% by mass of milk protein at 50 to 60°C for 1 hour or more, a chocolate dough having good flavor and little viscosity increase (viscosity increase rate 1.7 or less) can be obtained. Compared with the case where the stirring time is 1 hour, the case where the stirring time is 2 hours has a better flavor and the viscosity increase is suppressed (viscosity increase rate 1.1 or less). In addition, the obtained chocolate has a preferred flavor and good melting property in the mouth.

[0176] The viscosity of the chocolate dough was lower than that when the temperature during stirring was 60° C. than when the temperature was kept at 50 to 55° C. However, all chocolates obtained from the chocolate dough stirred at 60° C. for 1 hour had a protein smell.

[0177] Moreover, the chocolate obtained from the chocolate dough stirred at 45° C. for 1 hour was too loose in the mouth and was therefore not preferred.

[0178] 2. Manufacturing of chocolate with high milk protein content (factory production line scale: 4t capacity equipment)

[0179] (Example 13)

[0180] <Chocolate Manufacturing>

[0181] Raw materials of recipe 1 in Table 1 were prepared, mixed, roll-milled and kneaded by a conventional method to prepare chocolate green A. Chocolate green A was stirred for 5 hours and 40 minutes at 50 to 60° C. (target temperature: 53° C.) in a paste state to obtain chocolate green B.

[0182] <Static storage test, sensory evaluation>

[0183] About 250 g of the chocolate raw material B was sealed in a beaker and stored in a 40°C thermostat for 1 month, 2 months, and 3 months to obtain chocolate raw material C (stored for 1 month, 2 months, and 3 months, respectively). The chocolate raw material C was filled into a mold and cooled and solidified to obtain chocolate. The flavor of the chocolate was evaluated in the same manner as in Example 1.

[0184] <Viscosity measurement>

[0185] 250 g of each of chocolate green materials B and C were taken and the temperature was adjusted to 40° C., and then the viscosity was measured. The viscosity was measured under the following conditions.

[0186] Viscometer: BH type viscometer

[0187] Rotor: No. 6

[0188] Speed: 4rpm

[0189] Measurement temperature: 40℃

[0190] The above results are shown in Table 3.

[0191] [Table 3]

[0192]

[0193] <Evaluation>

[0194] After storing the chocolate green dough for 3 months, no abnormal flavor or reduced taste was observed in the sensory evaluation. Figure 1 It can be seen that when the chocolate green dough of Example 13 was stored for 3 months, molded and re-melted, no melting adaptability problem was observed ( Figure 1 Specifically, no lumps were formed during melting, and the viscosity increase was suppressed (viscosity increase rate was less than 1.2). In contrast, when ordinary milk chocolate (without heat preservation and stirring) was remelted, lumps appeared ( Figure 1 (b)).

[0195] 3. Manufacturing of milk chocolate with high mixed milk solid content (factory production line scale (4t capacity equipment))

[0196] (Example 14)

[0197] <Chocolate Manufacturing>

[0198] Raw materials of recipe 5 in Table 4 were prepared, mixed by a conventional method, roll-milled and kneaded to prepare chocolate green A. Chocolate green A was stirred for 3 hours and 15 minutes while maintaining the temperature at 50 to 60° C. (target temperature: 53° C.) in a paste state to obtain chocolate green B.

[0199] It should be noted that the amounts blended in Table 4 are percentages based on mass.

[0200] <Static storage test, sensory evaluation>

[0201] About 250 g of the chocolate green material B was sealed in a beaker and stored in a 40°C thermostat for 2 weeks to obtain chocolate green material C. The flavor of chocolate green material C was evaluated in the same manner as in Example 1.

[0202] <Viscosity measurement>

[0203] In the same manner as in Example 13, the viscosity was measured.

[0204] [Table 4]

[0205] Recipe 5 granulated sugar 35 Whole milk powder 25 Cocoa mass 15 Oils and fats (cocoa butter / vegetable oils, etc.) 20 Skim milk powder 4 Others (emulsifier / flavor, etc.) 1 total 100 Milk protein blending rate 8 Milk solids mixing ratio 28 Skim milk solids mixing ratio 21 Amorphous lactose compounding rate 12

[0206] (Example 15)

[0207] Chocolate was obtained in the same manner as in Example 14 except that the chocolate temperature in Example 14 was kept at 50 to 60° C. and stirred for 3 hours and 30 minutes, and a static storage test, a sensory evaluation, and a viscosity measurement were performed.

[0208] (Example 16)

[0209] Chocolate was obtained in the same manner as in Example 14 except that the chocolate temperature was kept at 50 to 60° C. and stirred for 4 hours and 20 minutes, and a static storage test, a sensory evaluation, and a viscosity measurement were performed.

[0210] (Example 17)

[0211] Chocolate was obtained in the same manner as in Example 14 except that the chocolate temperature in Example 14 was kept at 50 to 60° C. and stirred for 2 hours and 30 minutes, and a static storage test, a sensory evaluation, and a viscosity measurement were performed.

[0212] The above results are shown in Table 5.

[0213] [Table 5]

[0214]

[0215] <Evaluation>

[0216] By keeping the chocolate dough containing 28% by mass of milk solids at 50-55°C and stirring for more than 2 hours, a chocolate dough with good flavor and suppressed viscosity increase can be obtained. In the case of industrial production, when the stirring time is set to a long time (more than 3 hours), the viscosity increase is further suppressed. Using a BH type viscometer, the chocolate dough with a viscosity of 100000 mPa·s or less at a rotor: No. 6, a rotation speed: 4 rpm, and a measurement temperature: 40°C has no problem in transportation in the piping and has a good flavor, but when the viscosity exceeds the above-mentioned viscosity, the melting property in the mouth is poor.

[0217] <Evaluation of melting characteristics>

[0218] The chocolate green material B of Example 16 and the control chocolate green material A (the same recipe as Example 16) prepared without stirring at 50 to 60°C were cooled and solidified to obtain chocolate. 50 g of each chocolate was placed in a stainless steel bowl and stored in a thermostatic bath at 55°C for 0 to 30 minutes. The state was observed after 5 minutes, 10 minutes, 11 minutes, 12 minutes, 15 minutes, 20 minutes, and 30 minutes, and the following evaluation was performed by visual inspection.

[0219] +++: The shape of the chocolate is largely preserved

[0220] ++: shape is preserved

[0221] +: The shape is slightly preserved

[0222] -: Melting

[0223] The above results are shown in Table 6.

[0224] [Table 6]

[0225] Melting time (min) Comparison Example 16 5 +++ ++ 10 ++ + 11 ++ - 12 ++ 15 ++ 20 + 30 -

[0226] The time required for complete melting of chocolate produced by the method of the present invention is significantly shorter than that of untreated chocolate. When the chocolate obtained by cooling and solidifying as described above is eaten, the chocolate produced by the method of the present invention has better melting properties in the mouth than untreated chocolate.

[0227] 4. Manufacturing of high-solids mixed milk chocolate (factory production line scale: 4t capacity equipment)

[0228] (Example 18)

[0229] <Chocolate Manufacturing>

[0230] Raw materials of recipe 6 in Table 7 were prepared, mixed by a conventional method, roll-milled, and kneaded to prepare chocolate green A. Chocolate green A was stirred for 3 hours and 30 minutes at 50 to 60° C. (target temperature: 53° C.) in a paste state to obtain chocolate green B.

[0231] It should be noted that the amounts blended in Table 7 are percentages based on mass.

[0232] [Table 7]

[0233] Recipe 6 Cocoa mass 38 Whole milk powder 33 granulated sugar 21 Oils and fats (cocoa butter / vegetable oils, etc.) 7 Others (emulsifier / flavor, etc.) 1 total 100 Milk protein blending rate 8 Milk solids mixing ratio 31 Skim milk solids mixing ratio 23 Amorphous lactose compounding rate 13

[0234] <Static storage test, sensory evaluation>

[0235] About 250 g of the chocolate green material B was sealed in a beaker and stored in a 40°C thermostat for 4 weeks to obtain chocolate green material C. The flavor of chocolate green material C was evaluated in the same manner as in Example 1.

[0236] <Viscosity measurement>

[0237] In the same manner as in Example 13, the viscosity was measured.

[0238] (Example 19)

[0239] Chocolate was obtained in the same manner as in Example 18 except that the chocolate temperature in Example 18 was kept at 50 to 60° C. and stirred for 1 hour and 40 minutes, and a static storage test, a sensory evaluation, and a viscosity measurement were performed.

[0240] (Example 20)

[0241] Chocolate was obtained in the same manner as in Example 18 except that the chocolate temperature in Example 18 was kept at 40° C. and stirred for 4 hours, and a static storage test, a sensory evaluation, and a viscosity measurement were performed.

[0242] The above results are shown in Table 8.

[0243] [Table 8]

[0244]

[0245] <Evaluation>

[0246] By keeping the chocolate dough containing 31.3% by mass of milk solids at 50-55°C and stirring for more than 1.5 hours, a chocolate dough with good flavor and suppressed viscosity increase can be obtained. As shown in Example 18, in the case of industrial production scale, when the stirring time is set to a long time (more than 3 hours), the viscosity increase is further suppressed, so it is preferred. Using a BH type viscometer, chocolate dough with a viscosity of 100000 mPa·s or less at rotor: No. 6, rotation speed: 4 rpm, and measurement temperature: 40°C has no problem in transportation in the piping and has a good flavor, but when the viscosity exceeds the above-mentioned viscosity, the melting property in the mouth is slightly poor.

[0247] <Evaluation of melting characteristics>

[0248] The chocolate green dough of Example 14 and the chocolate green dough of the control (the same recipe as Example 14) prepared without stirring at 50 to 60°C were cooled and solidified to obtain chocolate. 50 g of each chocolate was placed in a stainless steel bowl and stored in a thermostatic bath at 55°C for 0 to 30 minutes. The state was observed after 5 minutes, 10 minutes, 11 minutes, 12 minutes, 15 minutes, 20 minutes, and 30 minutes, and the following evaluation was performed by visual inspection.

[0249] +++: The shape of the chocolate is largely preserved

[0250] ++: shape is preserved

[0251] +: The shape is slightly preserved

[0252] -: Melting

[0253] The results are shown in Table 9.

[0254] [Table 9]

[0255] Melting time (min) Comparison Embodiment 14 5 +++ ++ 10 ++ + 11 ++ - 12 + 15 -

[0256] The time required for complete melting of chocolate produced by the method of the present invention is significantly shortened compared to untreated chocolate.

[0257] 5. Manufacture of impregnated food

[0258] (Production Example 1)

[0259] According to a conventional method, 34.2 parts by mass of granulated sugar, 30.2 parts by mass of whole milk powder, 22 parts by mass of cocoa butter, 10.6 parts by mass of vegetable oil (trade name: Melano SS, manufactured by Fuji Oil Co., Ltd.), 2.5 parts by mass of skimmed milk powder, and 0.5 parts by mass of lecithin were mixed and ground using a refiner to obtain a white chocolate green body having a skimmed milk solid content of 23% and an oil content of 41.0% by mass. The particle size of the solid particles contained in the obtained white chocolate green body was measured using a micrometer (manufactured by Mitutoyo Corporation) and the median particle size was 15 to 20 μm.

[0260] (Production Example 2)

[0261] According to a conventional method, 14.8 parts by mass of granulated sugar, 29.7 parts by mass of whole milk powder, 32.8 parts by mass of cocoa butter, 21.5 parts by mass of skimmed milk powder, 0.7 parts by mass of lecithin, and 0.5 parts by mass of an emulsifier (trade name: DK Ester F90, manufactured by Daiichi Kogyo Seiyaku) were mixed, crushed with a refiner, and ground to obtain a white chocolate green body having a skimmed milk solid content of 41% and an oil content of 45.1%. The median particle size of the solid content particles contained in the obtained white chocolate green body was measured with a micrometer (manufactured by Mitutoyo Corporation) and was 15 to 20 μm.

[0262] (Production Example 3)

[0263] According to a conventional method, 24.6 parts by mass of eggs, 34.7 parts by mass of wheat flour, 22.3 parts by mass of sugar, 12.3 parts by mass of vegetable oil, 2.2 parts by mass of lecithin, 2.1 parts by mass of skimmed milk powder, and 1.8 parts by mass of water were stirred and mixed to form a paste into a roughly oval shape, baked in an oven at 190°C for 9 minutes, and then dried at 100°C for 15 minutes to obtain porous biscuits. The mass of each biscuit obtained was 0.85 g, the porosity was 85.6%, and the average bubble diameter of the bubbles in the biscuit was 300 μm.

[0264] (Example 21)

[0265] 300 parts by mass of the chocolate green dough obtained in Manufacturing Example 1 was stirred at 50°C for 5 hours, and then left to stand at 50°C for 2 weeks before adjusting the temperature to 30°C. The viscosity of the chocolate green dough at this time was 30000 mPa·s. 2.7 parts by mass of an emulsifier (trade name: PGPR4150, manufactured by DKSH Management Ltd.) was added to 300 parts by mass of the chocolate green dough and stirred and mixed. The viscosity of the obtained chocolate green dough was 7500 mPa·s.

[0266] 0.9 parts by mass of a seed agent (trade name: Choco SEED A, manufactured by Fuji Oil Co., Ltd.) was added to the obtained chocolate, and the mixture was stirred and mixed to obtain a chocolate green material for impregnation.

[0267] 3.4 g of the biscuits obtained in Production Example 3 were placed in a 300 mL beaker, and the beaker was filled with the chocolate green material for impregnation.

[0268] The beaker was placed in a decompression chamber, and the pressure in the decompression chamber was reduced to 0.0092 MPa, and maintained at this state for 1 second. Then, the decompression was gradually released, and the pressure in the chamber was returned to atmospheric pressure in 5 seconds.

[0269] The biscuits were taken out of the beaker, and the remaining chocolate dough on the surface was removed and then cooled and solidified to obtain an impregnated chocolate dessert. The weight of the obtained impregnated chocolate dessert was 15.9 g.

[0270] The obtained impregnated chocolate dessert was observed. As a result, the chocolate was uniformly infiltrated into the biscuit, and no hard, defatted chocolate film was formed on the biscuit surface.

[0271] (Comparative Example 5)

[0272] 300 parts by mass of the chocolate green dough obtained in Manufacturing Example 1 was stirred at 45°C for 5 hours, and then allowed to stand at 50°C for 2 weeks before being adjusted to 30°C. The viscosity of the chocolate green dough at this time was 110000 mPa·s. 9.0 parts by mass of an emulsifier (trade name: PGPR4150, manufactured by DKSH Management Ltd.) was added to 300 parts by mass of the chocolate green dough and stirred and mixed. The viscosity of the obtained chocolate green dough was 7500 mPa·s.

[0273] 0.9 parts by mass of a seed agent (trade name: Choco SEED A, manufactured by Fuji Oil Co., Ltd.) was added to the obtained chocolate, and the mixture was stirred and mixed to obtain a chocolate green material for impregnation.

[0274] 3.3 g of the biscuits obtained in Production Example 3 were placed in a 300 mL beaker, and the beaker was filled with the chocolate green material for impregnation.

[0275] The beaker was placed in a decompression chamber, and the pressure in the decompression chamber was reduced to 0.0092 MPa, and maintained at this state for 1 second. Then, the decompression was gradually released, and the pressure in the chamber was returned to atmospheric pressure in 5 seconds.

[0276] The biscuits were taken out of the beaker, and the remaining chocolate dough on the surface was removed and then cooled and solidified to obtain an impregnated chocolate dessert. The weight of the obtained impregnated chocolate dessert was 14.8 g.

[0277] The obtained chocolate-impregnated snacks were observed. The result was that the chocolate did not penetrate into the interior of the biscuits, and a relatively hard, defatted chocolate film appeared on the surface of the biscuits.

[0278] (Examples 22 to 26 and Comparative Examples 5 to 8)

[0279] The material temperature, stirring time, amount of emulsifier added, and chocolate blending during chocolate stirring were changed as shown in Table 10, and impregnated chocolate snacks were obtained in the same manner as in Example 21.

[0280] In the case of the chocolate impregnated dessert using chocolate whose material temperature during stirring was set to 50°C or higher, the chocolate uniformly penetrated into the biscuits, and no hard degreased chocolate coating was formed on the biscuit surface. On the other hand, in the case of the chocolate impregnated dessert using chocolate whose material temperature during stirring was 45°C, the chocolate did not penetrate into the biscuits, and a hard degreased chocolate coating was formed on the biscuit surface.

[0281] <Appearance>

[0282] The appearance of the impregnated chocolate confectionery was evaluated based on the following criteria.

[0283] A: No chocolate coating is produced

[0284] B: No chocolate film is formed on the surface of the biscuit, but the appearance is white

[0285] C: Create a chocolate coating on the biscuit surface

[0286] <Overall Evaluation>

[0287] Evaluation was performed according to the following evaluation criteria based on the state of chocolate in the impregnated chocolate dessert penetrating into the biscuit, the state of the biscuit surface, and the like.

[0288] A: Very good quality

[0289] B: Good quality

[0290] C: Bad quality

[0291] D: Very bad quality

[0292] The above results are shown in Table 10.

[0293] [Table 10]

[0294]

[0295] *1: In the table, "emulsifier addition rate" is the addition rate (parts by mass) relative to 100 parts by mass of the chocolate dough.

[0296] 6. Comparison of chocolate textures between examples and comparative examples

[0297] (1) X-ray crystal diffraction

[0298] X-ray crystal diffraction was performed on the chocolate green dough (chocolate green dough for impregnation) of Example 21 and the chocolate green dough (chocolate green dough for impregnation) of Comparative Example 5. The results are shown in Figure 2 It is to be noted that the diffraction peaks of lactose (α-1 hydrate) appear at 2θ=19.0° and 19.9°. It is known that the chocolate dough of Example 21 contains a higher content of crystalline lactose (lactose (α-1 hydrate)) than the chocolate dough of Comparative Example 5.

[0299] (2) Raman imaging

[0300] Raman imaging was performed on the chocolate green dough (chocolate green dough for impregnation) of Example 21 and the chocolate green dough (chocolate green dough for impregnation) of Comparative Example 5 under the following measurement conditions. The results are shown in Figure 3 .

[0301] [Measurement conditions]

[0302] Excitation wavelength: 532.07nm

[0303] Excitation power: 6.19mW

[0304] Grating: 300gr / mm

[0305] Slit width: 50μm

[0306] Exposure time: 0.5 seconds

[0307] Averaging: 2

[0308] Objective lens: ×20 / NA0.45

[0309] Measurement mode: XY mapping

[0310] Measurement area: 104μm×102μm

[0311] Pixel size: 2μm×2μm

[0312] Measurement time: 46 minutes and 36 seconds

[0313] Figure 3 The bright part is lactose. Figure 3 (a)) contains lactose, while Comparative Example 5 ( Figure 3(b)) The lactose is in a block shape. The crystallized lactose content ratio estimated from the image is 36.6% in Example 21 and 16.1% in Comparative Example 5 (the total of sugar, lactose, and fat components (total area) is set to 100%). Although this is a local tissue observation, it can be seen that by implementing heat preservation and stirring at a temperature above 50°C, the content of crystallized lactose increases and becomes widely dispersed in the tissue.

[0314] (3) Morphological observation based on confocal laser microscopy (CLSM)

[0315] The morphology of the chocolate green dough (chocolate green dough for impregnation) of Example 21 and the chocolate green dough (chocolate green dough for impregnation) of Comparative Example 5 was observed using a confocal laser microscope (CLSM). The results are shown in Figure 4 .

[0316] Although this is a local organization observation, it can be seen that Example 21 ( Figure 4 (a)) and Comparative Example 5 ( Figure 4 Compared with (b), sugars and proteins are evenly and widely dispersed in the tissue.

[0317] 7. Effect of the order of heating, stirring and micronization process

[0318] (Example 27)

[0319] In the following, in the production of chocolate, the heating and stirring process is performed after the micronization process in the case of production method A. On the other hand, the micronization process is performed after the heating and stirring process in the case of production method B. The influence of such a difference in order is studied.

[0320] <Production Method A>

[0321] The raw materials in Table 11 were prepared, and the raw materials were mixed according to the recipes shown in recipes 7 to 9 in Table 11 (the water content when the raw materials were mixed was 2.5% by mass) by a conventional method, and roll-milled and kneaded to prepare chocolate green. Then, the chocolate green was stirred for 1 hour while maintaining the temperature at 50 to 55° C. (target temperature: 53° C.) in a paste state. Then, the chocolate green was filled into a mold, cooled and solidified to obtain chocolate.

[0322] <Method B>

[0323] The raw materials of Table 11 were prepared, and the mixture was obtained by stirring for 1 hour at 50 to 55°C (target temperature: 53°C) according to the recipes 7 to 9 of Table 11 (the water content when the raw materials were mixed was 2.5% by mass). Then, the mixture was roll-milled and kneaded to prepare a chocolate green body. Then, the chocolate green body was filled into a mold, cooled and solidified to obtain chocolate.

[0324] [Table 11]

[0325]

[0326] <Test methods and results>

[0327] (1) Changes in viscosity over time

[0328] The viscosity at 40°C was measured using a B-type viscometer for chocolate on the day of production (day 0), chocolate left in a 50°C thermostat for 1 day (day 1), and chocolate left in a 50°C thermostat for 7 days (day 7). The results are shown in Table 12.

[0329] [Table 12]

[0330]

[0331] (2) Changes in yield value over time

[0332] The chocolate on the day of manufacture (day 0), the chocolate left in a 50°C thermostat for 1 day (day 1), and the chocolate left in a 50°C thermostat for 7 days (day 7) were measured using an E-type viscometer ("RE-85U" manufactured by Toki Sangyo Co., Ltd.) under the following measurement conditions, and the yield value at 40°C (Casson yield value: all yield values ​​in this specification are Casson yield values) was calculated. The results are shown in Table 13.

[0333] <Measurement conditions>

[0334] Rotor: 1°34'×R24

[0335] Measurement temperature: 40℃

[0336] Speed: 0.5, 1.0, 2.5, 5.0, 10, 20, 50 and 100 rpm

[0337] Measurement time: 8.5 minutes

[0338] [Table 13]

[0339]

[0340] (3) Sensory evaluation

[0341] The chocolate on the day of manufacture (day 0) and the chocolate in a 50°C thermostat for 7 days (day 7) were evaluated by a professional chocolate evaluation panel member who was trained to give the same score to the same sample. The looseness in the mouth and the protein odor (milk protein odor) felt after dissolving in the mouth while chewing it several times were evaluated according to the following evaluation criteria. The results are shown in Table 14.

[0342] [Evaluation criteria for looseness in the mouth]

[0343] A: Not at all

[0344] B: Hardly felt

[0345] C: Slightly

[0346] D: Slightly stronger

[0347] E: I feel strongly

[0348] [Evaluation criteria for protein odor (milk protein odor)]

[0349] A: Not at all

[0350] B: Hardly felt

[0351] C: Slightly

[0352] D: Slightly stronger

[0353] E: I feel strongly

[0354] In addition, in each evaluation standard mentioned above, A to D are ranges which do not cause practical problems.

[0355] [Table 14]

[0356]

[0357] <Evaluation>

[0358] According to Tables 12 and 13, it can be seen that the method A in which the heat-stirring treatment was performed after the micronization step can further suppress the increase in viscosity and yield value after storage compared with the method B in which the heat-stirring treatment was performed after the micronization step. In the order of recipes 7, 8 and 9, the higher the protein content (or skim milk solid content), the more significant this effect is.

[0359] In addition, according to Table 14, it can be seen that after storage, the looseness in the mouth is less likely to be felt in the preparation A than in the preparation B, and the protein odor is further suppressed. In addition, in the order of recipes 7, 8 and 9, the higher the protein content (or skim milk solid content), the more significant this effect is.

[0360] These results show that the production method A can further suppress the increase in viscosity during storage (particularly during static storage) and clogging in the pipes, and can further improve the flavor of the oil-based confectionery, compared to the production method B.

[0361] Several embodiments and / or examples of the present invention have been described in detail above, but it is easy for those skilled in the art to make major changes to these illustrative embodiments and / or examples without substantially departing from the novel teachings and effects of the present invention. Therefore, these major changes are also included in the scope of the present invention.

[0362] All documents described in this specification and the contents of applications serving as a basis for the priority claim based on the Paris Convention of the present application are cited herein.

Claims

1. A method for producing an oil-based dessert, comprising the steps of: stirring an oil-based dessert dough containing 10% by mass or more of milk protein or an oil-based dessert dough containing 24% by mass or more of skim milk solids for 1 hour or more while maintaining the dough at a temperature of 50° C. to 60° C.; in, The oil-based confectionery dough is previously subjected to a micronization step.

2. The method for producing an oil-based dessert according to claim 1, wherein: The milk protein has not been enzymatically treated.

3. The method for producing an oil-based dessert according to claim 1 or 2, wherein: The oil-based dessert dough contains 3% by mass or more of amorphous lactose.

4. The method for producing an oil-based dessert according to claim 1 or 2, wherein: The oil-based dessert dough contains 10% by mass or more of amorphous lactose.

5. The method for producing an oil-based dessert according to claim 1 or 2, wherein: The oil-based confectionery dough contains 14% by mass or more of milk protein.

6. The method for producing an oil-based dessert according to claim 1 or 2, wherein: The oil-based dessert dough contains 24% by mass or more of skim milk solids.

7. The method for producing an oil-based dessert according to claim 1 or 2, wherein: In the above step, the oil-based confectionery dough is stirred for 1 hour or more while being kept at a temperature of 50° C. to 55° C.

8. The method for producing an oil-based dessert according to claim 1 or 2, wherein: In the step, 3.2 t to 4.0 t of the oil-based confectionery dough is stirred in one tank for one hour or more while being kept at a temperature of 50° C. to 60° C.

9. The method for producing an oil-based dessert according to claim 1 or 2, wherein: The oily dessert green body is a chocolate green body. 10 . An oil-based dessert produced by the method for producing an oil-based dessert according to claim 1 . 11 . The oil-based confectionery according to claim 10 , wherein the viscosity of the confectionery when left to stand at 50° C. for 24 hours is 49,000 mPa·s or less. 12 . The oil-based confectionery according to claim 10 , wherein the increase in viscosity when left to stand at 50° C. for 24 hours is 20,000 mPa·s or less. 13 . The oil-based confectionery according to claim 10 or 11 , which has a yield value of 20.0 Pa or less when left to stand at 50° C. for 24 hours. The oil-based confectionery according to claim 10 or 11, wherein the increase in yield value when left to stand at 50°C for 24 hours is 10.0 Pa or less.

15. A method for suppressing the increase in viscosity of oil-based dessert dough and / or the poor melting adaptability during remelting, The oil-based dessert dough contains 10% by mass or more of milk protein or 24% by mass or more of skim milk solids. The method comprises the steps of: stirring the oil-based dessert dough for more than 1 hour while maintaining the temperature at 50° C. or higher and 60° C. or lower; in, The oil-based confectionery dough is previously subjected to a micronization step.

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