Method for producing shaped food product, and shaped food product

Abstract

A method for producing a shaped food product, which comprises: a step for obtaining a green body by mixing a saccharide and an oil or fat containing one or more types selected from the group consisting of cocoa butter and a cocoa butter substitute fat; and a step for obtaining a molded food by extrusion molding the green body, the green body containing 10-22 mass% of an oil or fat having a solid fat content at 25 DEG C of 70% or more and a solid fat content at 35 DEG C of 15% or less, and containing 70 mass% or more of a saccharide.

Description

Technical Field

[0001] The present invention relates to a method for manufacturing a formed food and a formed food.

[0002] Specifically, the present invention relates to: a method for manufacturing a formed food and a formed food that can manufacture a formed food having excellent heat-resistant shape retention and excellent manufacturing suitability. Background Art

[0003] Patent Documents 1 to 6 disclose foods containing fats and sugars.

[0004] Specifically, Patent Document 1 discloses a baked confectionery dough containing: one or more solid components selected from 5 to 55% by mass of a solid component derived from cocoa beans and a solid component derived from milk, 10 to 30% by mass of a fat, and 25 to 55% by mass of sugars, and having a specific gravity of 0.8 to 1.1.

[0005] Patent Document 2 discloses a method for manufacturing a water-containing heat-resistant chocolate, which includes the step of: preparing a water-containing chocolate dough by gradually adding water to a chocolate dough.

[0006] Patent Document 3 discloses a method for manufacturing a water-containing heat-resistant chocolate, which includes the steps of: a seeding agent addition step of adding a specific seeding agent to a molten chocolate dough having a dough temperature of 32 to 40°C; and a water addition step of adding water to the chocolate dough.

[0007] Patent Document 4 discloses a decorative confectionery containing: a saccharide sweetener, starch, and a fat, the fat content being 10.5 to 26.4% by mass in the total weight of the decorative confectionery, and the saccharide sweetener and the starch being dispersed in an undissolved state.

[0008] Patent Document 5 discloses a kneaded confectionery formed by shaping a non-heated kneaded dough material mainly composed of a saccharide component formed of a crystalline saccharide, a compatible component that is a mixed homogeneous product of a fat and an emulsifier, and a viscoelasticity-imparting component into a specified shape.

[0009] Patent Document 6 discloses an oily food raw material mainly composed of a fat and a sugar, and containing coarse particles having a particle size of 30 µm or more of a solid component other than the fat, and the ratio of a specific fatty acid to the total fat amount in the oily food raw material being 30% by mass or more.

[0010] Prior Art Documents

[0011] Patent Documents

[0012] Patent Document 1: Japanese Patent Application Laid-Open No. 2017-216968

[0013] Patent Document 2: Japanese Unexamined Patent Application Publication No. 2017-121228

[0014] Patent Document 3: WO 2015 / 098932

[0015] Patent Document 4: Japanese Unexamined Patent Application Publication No. 2018-108060

[0016] Patent Document 5: Japanese Unexamined Patent Application Publication No. 2013-226093

[0017] Patent Document 6: WO 2006 / 080418 SUMMARY OF THE INVENTION

[0018] In the prior art represented by Patent Documents 1 to 6, there is room for improvement in terms of imparting excellent heat-resistant shape retention and manufacturability to shaped foods containing fats and oils and sugars.

[0019] One object of the present invention is to provide: a method for manufacturing a shaped food capable of manufacturing a shaped food having excellent heat-resistant shape retention and manufacturability, and a shaped food.

[0020] The present inventors have conducted intensive studies and found that a shaped food having excellent heat-resistant shape retention and manufacturability can be manufactured by a method for manufacturing a shaped food including the following steps: a step of obtaining a green dough by mixing one or more fats and oils selected from the group consisting of cocoa butter and cocoa butter substitute fats with sugars; and a step of obtaining a shaped food by extrusion-molding the green dough, wherein the green dough contains 10 to 22% by mass of a fat and oil having a solid fat content of 70% or more at 25°C and a solid fat content of 15% or less at 35°C, and contains 70% by mass or more of sugars, thereby completing the present invention.

[0021] According to the present invention, the following shaped foods and the like can be provided.

[0022] 1. A method for manufacturing a shaped food, comprising: a step of obtaining a green dough by mixing one or more fats and oils selected from the group consisting of cocoa butter and cocoa butter substitute fats with sugars; and a step of obtaining a shaped food by extrusion-molding the green dough,

[0023] wherein the green dough contains 10 to 22% by mass of a fat and oil having a solid fat content of 70% or more at 25°C and a solid fat content of 15% or less at 35°C,

[0024] and contains 70% by mass or more of sugars.

[0025] 2. The method for manufacturing a formed food according to 1, wherein the formed food has heat-resistant shape retention at 40°C.

[0026] 3. The method for manufacturing a formed food according to 1 or 2, wherein the formed food has a sugar backbone.

[0027] 4. The method for manufacturing a formed food according to 1 or 2, wherein the total content of gelatin, pectin, pullulan, gum arabic, guar gum, and locust bean gum in the formed food is 0 parts by mass or more and less than 0.1 parts by mass relative to 100 parts by mass of the crystalline saccharide contained in the formed food.

[0028] 5. The method for manufacturing a formed food according to 1 or 2, wherein a heat treatment at 100°C or higher is not performed in the steps from the mixing to the extrusion molding.

[0029] 6. A formed food obtained by the method for manufacturing a formed food according to any one of 1 to 5.

[0030] According to the present invention, it is possible to provide: a method for manufacturing a formed food and a formed food that can manufacture a formed food having excellent heat-resistant shape retention and manufacturing suitability. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 Photographs after the heat resistance test of the formed foods related to Example 1 and Comparative Examples 1 and 2.

[0032] Figure 2 Photographs after the heat resistance test of the formed foods related to Example 2, 3 and Comparative Examples 3 and 4.

[0033] Figure 3 Photographs after the heat resistance test of the formed foods related to Example 4 to 6 and Comparative Examples 5 to 9.

[0034] Figure 4 Results (DSC curves) of differential scanning calorimeter (DSC) measurement of the formed foods related to Example 5 and 6. DETAILED DESCRIPTION

[0035] Hereinafter, the formed food and the method for manufacturing the formed food of the present invention will be described in detail.

[0036] It should be noted that 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.

[0037] 1. Method for manufacturing a formed food

[0038] The method for manufacturing a shaped food according to one aspect of the present invention includes the following steps: a step of obtaining a green mass by mixing one or more fats and oils selected from the group consisting of cocoa butter and cocoa butter substitute fats with sugars; and a step of obtaining a shaped food by extruding the aforementioned green mass. The aforementioned green mass contains 10 to 22% by mass of a fat or oil having a solid fat content of 70% or more at 25°C and a solid fat content of 15% or less at 35°C, and contains 70% by mass or more of sugars.

[0039] According to the method for manufacturing a shaped food according to this aspect, a shaped food excellent in heat-resistant shape retention and manufacturing suitability can be manufactured.

[0040] In addition, according to the method for manufacturing a shaped food according to this aspect, a good aroma, melt-in-the-mouth property during eating, and aftertaste can be imparted to the obtained shaped food.

[0041] In existing shaped foods, for example, in the dosage form such as general chocolate, 30 to 40% by mass of fat or oil is formulated, so heat resistance must be noted, and temperature management such as storage at 28°C or lower is required during distribution and storage. In addition, in the case of existing general tablet candy dosage forms (tablet molding), if they contain fat or oil, there are problems in manufacturing suitability (peeling suitability) and hardness during long-term storage.

[0042] In contrast, the shaped food obtained by the method for manufacturing a shaped food according to this aspect can have heat-resistant shape retention higher than that of general chocolate. In addition, it can have a melt-in-the-mouth property superior to that of general tablet candy and excellent manufacturing suitability.

[0043] (Step of obtaining a green mass)

[0044] In the step of obtaining a green mass, a green mass is obtained by mixing one or more fats and oils selected from the group consisting of cocoa butter and cocoa butter substitute fats with sugars. The aforementioned green mass contains 10 to 22% by mass of a fat or oil having a solid fat content of 70% or more at 25°C and a solid fat content of 15% or less at 35°C.

[0045] Thereby, a unique texture with disintegrability and high palatability due to a good melt-in-the-mouth property are imparted to the obtained shaped food. When the content of the fat or oil is less than 10% by mass, the melt-in-the-mouth property deteriorates, and thus, a powdery texture is strongly felt. When the content of the fat or oil exceeds 22% by mass, a texture with disintegrability cannot be obtained.

[0046] The measurement of the solid fat content (hereinafter, also referred to as "SFC") can be carried out according to the reference fat analysis test method (2.2.9 - 2013 Solid Fat Content (NMR Method, established by the Japanese Oil Chemists' Society)). Specifically, it can be carried out according to the procedure described in Example 1(2).

[0047] In one embodiment, the total content of cocoa butter and cocoa butter replacers in the green body having the above SFC characteristics (i.e., satisfying the condition that the solid fat content at 25°C is 70% or more and the solid fat content at 35°C is 15% or less) is 10 to 22% by mass.

[0048] In one embodiment, the green body may contain fats and oils that do not have the above SFC characteristics, or may not contain fats and oils that do not have the above SFC characteristics.

[0049] In one embodiment, the total content of fats and oils contained in the green body is 10 to 22% by mass, and the fats and oils contained in the green body as a whole have the above SFC characteristics.

[0050] (Sugars)

[0051] The green body contains 70% by mass or more of sugars. Thereby, a unique texture that takes into account both disintegrability and good melt-in-the-mouth property is obtained. When the content of sugars is less than 70% by mass, such an effect cannot be obtained.

[0052] It should be noted that the so-called "sugars" here do not include starch. The green body may contain starch or may not contain starch, but importantly, it contains 70% by mass or more of sugars other than starch.

[0053] In one embodiment, the content of sugars in the green body is 70% by mass or more, more than 70% by mass, 71% by mass or more, 72% by mass or more, 73% by mass or more, or 74% by mass or more, and further, less than 90% by mass, 89% by mass or less, 85% by mass or less, or 83% by mass or less.

[0054] Examples of sugars include, for example, granulated sugar (sucrose), powdered molasses, powdered reduced molasses, glucose, fructose, lactose, maltose, etc. In addition, examples of sugars also include sugar alcohols such as maltitol, sorbitol, xylitol, etc.

[0055] The sugars exemplified above may be crystalline saccharides or may not be crystalline saccharides. Here, "crystalline saccharide" is a solid obtained by evaporating the water in an aqueous solution of a sugar and crystallizing it, with a water content of 5% by mass or less.

[0056] In the green body, it is preferable that the crystalline saccharide is not vitrified. Thereby, a texture such that the resulting formed food disintegrates with a rustling sound is imparted.

[0057] Whether the crystalline saccharide is not vitrified can be confirmed by DSC measurement described in the examples.

[0058] When the crystalline saccharide is not vitrified, the green body may also have excellent heat-resistant shape retention properties, such as heat-resistant shape retention properties at 40°C described later.

[0059] The green body may contain one or more than two kinds of saccharides.

[0060] When the green body contains starch, its content is, for example, less than 2.0% by mass, 1.9% by mass or less, 1.8% by mass or less, 1.5% by mass or less, 1.0% by mass or less, or 0.5% by mass or less. In addition, it is also preferred that the green body does not contain starch.

[0061] It should be noted that, as described above, "saccharides" in this specification do not include starch. Therefore, when the green body contains starch, its content is not added to the content of saccharides.

[0062] (Palatability-imparting raw material)

[0063] The green body preferably further contains a palatability-imparting raw material.

[0064] By containing a palatability-imparting raw material, the green body imparts the preferred flavor possessed by the palatability-imparting raw material to the obtained shaped food, and also imparts high palatability.

[0065] The palatability-imparting raw material is preferably a powder. Here, the powder refers to those having an average particle size of 20 μm or less. The average particle size of the powder is preferably 15 μm or less. It should be noted that the "average particle size" is the value measured as the "average value" in the particle size distribution chart measured by a particle size distribution measuring device ("SALD-3100" manufactured by Shimadzu Corporation).

[0066] The palatability-imparting raw material preferably contains one or more selected from the group consisting of coffee beans, tea leaves, cocoa, and components derived from these.

[0067] As the coffee beans and components derived therefrom, those obtained by processing the coffee beans or the dried product of the coffee bean extract into a powder form or a granular form are preferred, and those obtained by processing the dried product of the coffee bean extract into a powder form are more preferred.

[0068] The coffee beans and components derived therefrom preferably have a moisture content of 5% by mass or less.

[0069] It should be noted that in this specification, the moisture content is measured according to "Appendix - Analysis Methods of Nutritional Components, etc." 5. Carbohydrates b Moisture (4) Atmospheric Pressure Heating Drying Method in "Appendix - Nutritional Labeling Related" on the website of the Japanese Consumer Affairs Agency. (https: / / www.caa.go.jp / policies / policy / food_labeling / food_labeling_act / pdf / food_labeling_cms101_200327_11.pdf). Specifically, the measurement is carried out according to the following steps.

[0070] Determine the constant weight (W0 (g)) of a weighing pan (with a lid) having a bottom diameter of 50 mm. Next, collect 2 g of the sample into the weighing pan, spread it flat, cover it with the lid, and perform weighing (W1 (g)). Next, place it in a thermostatic dryer with the lid of the weighing pan removed. After the thermostatic dryer reaches 100°C, dry for 4 hours, cover the lid, and allow it to cool naturally. Immediately weigh it (W2 (g)) after reaching room temperature. Repeat this operation until a constant weight is obtained. The moisture content in the sample is calculated according to the following formula.

[0071] Moisture content in the sample (wt%) = { (W1 - W2) / (W1 - W0)} × 100

[0072] For coffee beans and components derived therefrom, the caffeine content is preferably 0.01 to 2.9% by mass. The total caffeine content is a value measured by a method based on a known high performance liquid chromatography method.

[0073] For coffee beans and components derived therefrom, the total content of chlorogenic acids is preferably 0.60 to 29.2% by mass. The total content of chlorogenic acids is a value measured by a method based on a known high performance liquid chromatography method.

[0074] When coffee beans and components derived therefrom are in powder form, the average particle size is preferably 20 μm or less.

[0075] As tea leaves and components derived therefrom, matcha (tea powder) or those obtained by processing green tea (sencha) into powder form are preferred.

[0076] For tea leaves and components derived therefrom, the moisture content is preferably 5% by mass or less.

[0077] For tea leaves and components derived therefrom, the total content of catechins is preferably 3.89 to 17.90% by mass. The total content of catechins is a value measured by a method based on a known high performance liquid chromatography method.

[0078] When tea leaves and components derived therefrom are in powder form, the average particle size is preferably 11 μm or less.

[0079] As cocoa and components derived therefrom, those obtained by processing cocoa nibs into powder form are preferred. For example, powders (powders) obtained by cryogenic grinding cocoa nibs can be cited.

[0080] For cocoa and components derived therefrom, the moisture content is preferably 5% by mass or less.

[0081] For cocoa and components derived therefrom, the total content of cocoa polyphenols is preferably 3.3 to 5.0% by mass. The total content of cocoa polyphenols is a value measured according to the "Method for Measuring Cocoa Polyphenols" in the annex of the "Labeling Standards for Cocoa Polyphenols in Chocolates" of the National Fair Trade Association of the Chocolate Industry.

[0082] When cocoa and components derived therefrom are in powder form, the average particle size is preferably 20 μm or less.

[0083] When the green compact contains a palatability-imparting raw material, its content can be 1% by mass or more, 2% by mass or more, 5% by mass or more, or 7% by mass or more, and can also be 20% by mass or less, 18% by mass or less, 15% by mass or less, or 13% by mass or less.

[0084] (Other components)

[0085] In the green compact, other components that are not the components described above can be contained within the range that does not impair the effects of the present invention, or other components that are not the components described above may not be contained.

[0086] In one embodiment, in the green compact, the total content of gelatin, pectin, pullulan, gum arabic, guar gum, and locust bean gum is 0 parts by mass or more and less than 0.1 part by mass with respect to 100 parts by mass of the above-mentioned crystalline saccharide contained in the green compact. By making the total content of gelatin, pectin, pullulan, gum arabic, guar gum, and locust bean gum such a small amount and further not containing these components, allergenic substances can be reduced, the high viscosity of the green compact can be suppressed (the manufacturing suitability can be maintained well), and the melt-in-the-mouth property and flavor of the obtained formed food can be maintained well.

[0087] In one embodiment, the content of the emulsifier in the green compact is less than 0.2% by mass, 0.19% by mass or less, 0.18% by mass or less, 0.15% by mass or less, 0.1% by mass or less, 0.05% by mass or less, or 0.01% by mass or less. In addition, the green compact may not contain an emulsifier. As the emulsifier, an emulsifier having a thickening effect (such as lecithin, polyglycerol polyricinoleate (PGPR), etc.) can be mentioned. For example, as the emulsifier, lecithin and PGPR are used in combination. Lecithin and PGPR can be used in combination at a mass ratio of 4:6 to 8:2. The values exemplified as the content of the emulsifier can be the total content of lecithin and PGPR.

[0088] (Process for obtaining a formed food)

[0089] In the process for obtaining a formed food, the above-mentioned green compact is extrusion-molded to obtain a formed food.

[0090] The processes from the aforementioned mixing to the aforementioned forming can be continuously carried out using a device capable of kneading and extrusion-molding. The device capable of kneading and extrusion-molding is not particularly limited, and for example, an extruder etc. can be mentioned. The extruder is preferably a twin-screw extruder, for example.

[0091] Alternatively, the dough can be obtained by premixing fats and oils with saccharides in advance, and the dough is supplied to a device capable of kneading and extrusion molding.

[0092] The temperature of the process from the above-mentioned mixing to the above-mentioned extrusion molding is usually preferably adjusted to the temperature range in which cocoa butter melts, specifically about 35°C to 45°C.

[0093] It is preferred not to perform a heat treatment at 100°C or higher in the process from the above-mentioned mixing to the above-mentioned extrusion molding. Thus, when the raw material contains crystalline saccharide, the vitrification of the crystalline saccharide can be prevented.

[0094] It is preferred not to dissolve the saccharides in water in the process from the above-mentioned mixing to the above-mentioned extrusion molding. Thus, when crystalline saccharide is contained as the saccharides, the vitrification of the crystalline saccharide can be prevented.

[0095] If an extruder is used in the above-mentioned extrusion molding, for example, extrusion molding can be performed at the discharge port of the extruder.

[0096] The formed food obtained by the manufacturing method of the formed food according to this aspect is an extrusion molding of the dough in the manufacturing method of the formed food according to this aspect (extrusion molded body of the dough), and regarding the composition, etc. of the formed food, the description for the dough is incorporated by reference.

[0097] (Physical properties of the formed food)

[0098] The formed food obtained by the manufacturing method of the formed food according to this aspect preferably has a sugar skeleton.

[0099] By having a sugar skeleton, the heat-resistant shape retention of the formed food is further improved.

[0100] Whether the formed food has a sugar skeleton is determined by the hexane defatting test described in the examples. When the shape of the formed food is maintained after the hexane defatting test, it is determined to have a sugar skeleton, and when the shape is not maintained, it is determined not to have a sugar skeleton. It should be noted that after the hexane defatting test, if disintegration or defects are visible at the edge of the formed food but the overall shape is maintained (the overall shape is visible to be the same as before the hexane defatting test), it is determined to have a sugar skeleton.

[0101] The formed food obtained by the manufacturing method of the formed food according to this aspect preferably has heat-resistant shape retention at 40°C.

[0102] Here, the "heat-resistant shape retention at 40°C" means that when observing the appearance of the formed food after standing at 40°C for 3 hours, the shape before standing is maintained. It should be noted that after standing at 40°C for 3 hours, deformation is visible at the edge of the formed food, but when the overall shape is maintained (the overall shape is visible to be the same as before standing at 40°C for 3 hours), it is determined to have heat-resistant shape retention at 40°C.

[0103] The formed food obtained by the method for manufacturing a formed food according to this aspect can achieve good heat-resistant shape retention at 40°C and good meltability in the mouth.

[0104] 2. Formed food

[0105] The formed food according to one aspect of the present invention is obtained by the method for manufacturing a formed food according to one aspect of the present invention described above.

[0106] According to the formed food according to this aspect, effects of excellent heat-resistant shape retention and manufacturing suitability are obtained.

[0107] Regarding the formed food according to this aspect, the description for the method for manufacturing a formed food according to one aspect of the present invention described above is incorporated by reference.

[0108] It should be noted that the formed food according to this aspect cannot directly specify the substance (formed food) based on its structure or properties, or there are basically unrealistic situations. That is, the cocoa butter and cocoa butter substitute fats contained in the formed food have the following tendency: the behavior of the solid fat content based on temperature is very specific, and when observed by an electron microscope or the like, the temperature of the formed food rises due to the irradiation of energy rays (electron beam, etc.) and melting occurs. That is, when observing the formed food, the structure or properties of the formed food change due to the influence of temperature changes and the like, so it is extremely difficult to specify its structure or properties. In addition, the total oil content of the formed food can also be low, but in this case, the fluidity is extremely low or there is no fluidity, so it is extremely difficult to perform measurements using a viscometer or the like, and this also makes it extremely difficult to specify the structure or properties of the formed food. Specific examples

[0110] Examples of the present invention will be described below, but the present invention is not limited to these examples.

[0111] 1. Formed food containing coffee

[0112] (Example 1 and Comparative Examples 1 and 2)

[0113] As the coffee, a ground coffee product obtained by grinding roasted beans of light roasting (L value: 20 - 23) produced in Brazil is used. The ground coffee product is as follows: moisture content: 5% by mass or less, caffeine content: 0.01 - 2.9% by mass, chlorogenic acids content: 0.60 - 29.2% by mass. The same product is used in each example.

[0114] The average particle size of the ground coffee product is 14.470 μm.

[0115] The content of chlorogenic acids in the ground coffee product is 2.910% by mass.

[0116] The above-mentioned ground coffee product, cocoa butter (SFC at 25°C: 80 - 90%, SFC at 35°C: 0 - 10%; hereinafter, the same applies to the following examples and comparative examples), and maltitol are mixed according to the formulation shown in Table 1. During the mixing, a universal mixing blender "5DM-L-03-r" manufactured by DALTON CORPORATION is used, and it is stirred at a low speed for 10 minutes, and then stirred at a high speed for 10 minutes for mixing.

[0117] [Table 1]

[0118] Example 1 Comparative Example 1 Comparative Example 2 Ground coffee 10.0 10.0 10.0 Cocoa butter 20.0 25.0 30.0 Maltitol 70.0 65.0 60.0 Total 100.0 100.0 100.0 Total oil (fat) 21.8 26.8 31.8 Coffee-derived solid component 10.0 10.0 10.0

[0119] ※ In the table, the unit of the numerical value is parts by mass.

[0120] After mixing the raw materials, extrusion molding is carried out in an extruder (manufactured by Japan Steel Works, Ltd., twin-screw extruder, "Labo-rudermark II") to obtain a formed food.

[0121] Here, the internal material temperature of the extruder is maintained above the melting point of cocoa butter. The temperature of the formed food discharged (extrusion molded) from the extruder is 40°C.

[0122] <Evaluation method>

[0123] (1) Heat resistance test

[0124] The obtained formed food (shape: approximately rectangular parallelepiped (16.5 mm × 21.0 mm × height 16.5 mm)) is left standing in a constant temperature machine at 40°C for 3 hours, and the shape of the formed food after standing is visually compared with the shape of the formed food before standing, and evaluated according to the following evaluation criteria.

[0125] [Evaluation criteria]

[0126] A: The overall shape of the formed food is maintained, and no deformation is observed at the edge part of the formed food

[0127] B: Deformation is visible at the edge of the formed food, but the overall shape of the formed food is maintained (the overall shape is visible as the same as before standing at 40°C for 3 hours).

[0128] C: The overall shape of the formed food has been slightly deformed.

[0129] D: The overall shape of the formed food has been significantly deformed.

[0130] (2) Hexane degreasing test 1 (Shape retention)

[0131] Place the obtained formed food (7.5 g, shape: approximately rectangular parallelepiped (16.5 mm × 21.0 mm × height 16.5 mm)) on a 500-mesh sieve. Measure the mass A (sieve + formed food), subtract the mass of the sieve, and obtain the mass M0 of the formed food before the test (here it is 7.5 g).

[0132] Next, put about 350 ml of hexane into a 2000-ml beaker, and place the sieve in the beaker in such a way that the formed food is immersed in the hexane. After immersing for 3 hours at a temperature of 23°C ± 3°C, while keeping the formed food immersed in the hexane, shake the sieve 3 times in the left-right and front-back directions respectively. Visually compare the shape of the formed food after immersion and shaking with the shape of the formed food before immersion, and evaluate according to the following evaluation criteria.

[0133] [Evaluation criteria]

[0134] A: The overall shape of the formed food is maintained, and no deformation is visible at the edge of the formed food.

[0135] B: Deformation is visible at the edge of the formed food, but the overall shape of the formed food is maintained (the overall shape is visible as the same as before the hexane degreasing test).

[0136] C: The overall shape of the formed food has been slightly deformed.

[0137] D: The overall shape of the formed food has been significantly deformed.

[0138] (3) Hexane degreasing test 2 (Residual solid content rate)

[0139] Take out the formed food after immersion and shaking in the above hexane degreasing test 1 together with the sieve from the beaker, and dry the formed food and the sieve. Measure the mass after drying (sieve + formed food), subtract the mass of the sieve, and obtain the mass M1 of the formed food after the test.

[0140] Calculate the following residual solid content rate from the above mass M0 and mass M1.

[0141] Residual solid content rate [%] = (M1 / M0) × 100

[0142] (3) Processability

[0143] Observe the properties (stability) of the formed food discharged from the extruder (discharge temperature: 40°C), and evaluate it according to the following evaluation criteria. It should be noted that the specific properties are shown in parentheses in the "Processability" item of Table 2.

[0144] [Evaluation Criteria]

[0145] A: Particularly preferred

[0146] B: Preferred

[0147] C: Slightly less preferred

[0148] D: Not preferred

[0149] Show the above results in Table 2. In addition, show the photos of the samples after the heat resistance test in Figure 1 .

[0150] [Table 2]

[0151]

[0152] 2. Formed food containing tea

[0153] (Examples 2, 3 and Comparative Examples 3, 4)

[0154] The tea powder is as follows: Matcha produced in Japan with a moisture content of 5% by mass or less and a total catechin content of 3% to 20% by mass (pre-crushed by a dry ball mill), and the same is used in each example. The average particle size is 10.168 μm.

[0155] The catechin content in the tea leaf powder is 11.56% by mass.

[0156] Mix the above tea leaf powder, cocoa butter and maltitol according to the formula shown in Table 3. Use a universal mixing blender "5DM-L-03-r" manufactured by DALTON CORPORATION for mixing, stir at low speed for 10 minutes, and then stir at high speed for 10 minutes for mixing.

[0157] [Table 3]

[0158] Example 2 Example 3 Comparative Example 3 Comparative Example 4 Ground tea 10.0 10.0 10.0 10.0 Cocoa butter 15.0 20.0 25.0 30.0 Maltitol 75.0 70.0 65.0 60.0 Total 100.0 100.0 100.0 100.0 Total oil (fat) 15.0 20.0 25.0 30.0 Tea-derived solid component 10.0 10.0 10.0 10.0

[0159] ※ In the table, the unit of the numerical value is parts by mass.

[0160] After mixing the raw materials, extrusion molding was carried out in an extruder in the same manner as for "1. Coffee-containing shaped food" to obtain a shaped food (5 g, diameter 12 - 15 mm, height 10 mm). The obtained shaped food was evaluated in the same manner as for "1. Coffee-containing shaped food". The results are shown in Table 4. In addition, a photograph of the sample after the heat resistance test is shown in Figure 2 .

[0161] [Table 4]

[0162]

[0163] 3. Cocoa-containing shaped food

[0164] (Examples 4 - 6 and Comparative Examples 5 - 9)

[0165] Using a grinding mill (IKA "M20 Universal Mill"), the frozen cocoa nibs (manufactured by Meiji Co., Ltd.) were ground under the condition of maintaining a frozen state at -40 to 0 °C to obtain a ground product of cocoa nibs.

[0166] The average particle size of the obtained ground product of cocoa nibs was 10.219 μm.

[0167] The water content in the obtained ground product of cocoa nibs was 5% by mass or less.

[0168] In addition, the cocoa polyphenol content in the obtained ground product of cocoa nibs was 4.14% by mass.

[0169] The above-mentioned ground product of cocoa nibs, cocoa butter, medium-chain triglycerides (abbreviation: "MCT"; "Nisshin OilliO Group, Ltd. Nisshin MCT Oil"), maltitol, and sugar (sucrose) were mixed according to the formulation shown in Table 5. During the mixing, a universal mixing blender "5DM-L-03-r" manufactured by DALTON CORPORATION was used, and it was stirred at a low speed for 10 minutes, and then stirred at a high speed for 10 minutes for mixing.

[0170] [Table 5]

[0171]

[0172] ※ In the table, the unit of the numerical value is parts by mass.

[0173] After mixing the raw materials, extrusion molding was carried out in an extruder in the same manner as for "1. Coffee-containing shaped food" to obtain a shaped food. The obtained shaped food was evaluated in the same manner as for "1. Coffee-containing shaped food". The results are shown in Table 6. In addition, a photograph of the sample after the heat resistance test is shown in Figure 3 .

[0174] [Table 6]

[0175]

[0176] In addition, using a differential scanning calorimeter (DSC), the formed foods obtained in Examples 5 and 6 were measured under the following conditions, and the vitrified state of the sugar in the formed foods was confirmed.

[0177] [DSC Measurement Conditions]

[0178] Apparatus: DSC7000X AS-3DX (manufactured by Hitachi High-Tech Corporation)

[0179] Sample amount: 5.00 mg

[0180] Temperature program: After cooling from 23°C to 20°C at a cooling rate of 10°C / minute, hold at 20°C for 1 minute. Then, heat from 20°C to 300°C at a heating rate of 5°C / minute, and hold at 300°C for 1 minute. Then, cool from 300°C to 23°C at a cooling rate of 10°C / minute, and hold at 23°C for 5 minutes. DSC measurement was performed during the heating process from 20°C to 300°C.

[0181] The DSC curves obtained by the above DSC measurement are shown in Figure 4 . In addition, the melting point and glass transition point of the sugar confirmed by the DSC measurement are shown in Table 7.

[0182] [Table 7]

[0183] Containing saccharides Melting point [°C] Glass transition point [°C] Example 5 Maltitol 145～160 39 Example 6 Sugar (sucrose) 186 62

[0184] According to Figure 4 and Table 7, in Examples 5 and 6 containing different saccharides, vitrification (glass transition) of the saccharides in the formed foods was not confirmed. Specifically, when the saccharides were vitrified, the melting point of the saccharides shifted to the lower temperature side compared to the generally known literature values, but the measured values of the melting points shown in Table 7 were all within the range of the literature values, and such a shift did not occur.

[0185] This reveals that: vitrification of sugar is not caused by the extrusion treatment, and the above various effects (heat resistance, shape retention, solid content residue rate, and manufacturing suitability) do not originate from the vitrification of sugar (vitrification of sugar does not contribute to the formation of the skeleton).

[0186] 4. Sensory Evaluation

[0187] (Examples 7 and Comparative Examples 10 and 11)

[0188] Cocoa butter, maltitol, and ground cocoa nibs identical to those of "3. Cocoa-containing shaped food" were mixed according to the formulation shown in Table 8, and extrusion molding was performed using an extruder in the same manner as "3. Cocoa-containing shaped food" to obtain a shaped food.

[0189] Regarding the aroma of the obtained shaped food, as well as the melt-in-the-mouth property and aftertaste during consumption, evaluation was carried out by one chocolate professional evaluator who was trained to give the same score for the same samples.

[0190] [Table 8]

[0191]

[0192] Several embodiments and / or examples of the present invention have been described in detail above, but those skilled in the art can easily make many changes to the embodiments and / or examples as these examples without substantially departing from the novel teachings and effects of the present invention. Therefore, these many changes are included within the scope of the present invention.

[0193] The documents described in this specification and the content of the basic application on which this application claims priority based on the Paris Convention are incorporated by reference in their entirety.

Claims

1. A method for manufacturing a shaped food, comprising the following steps: a step of obtaining a green dough by mixing one or more fats and oils selected from the group consisting of cocoa butter and cocoa butter substitutes with sugars; and a step of obtaining a shaped food by extrusion-molding the green dough, wherein the green dough contains 10 to 22% by mass of a fat or oil having a solid fat content of 70% or more at 25°C and a solid fat content of 15% or less at 35°C, and contains 70% by mass or more of sugars.

2. The manufacturing method of the shaped food according to claim 1, wherein, The shaped food has heat-resistant shape retention at 40°C.

3. The method for manufacturing a shaped food according to claim 1 or 2, wherein, The shaped food has a sugar skeleton.

4. The method for manufacturing a formed food according to claim 1 or 2, wherein, The total content of gelatin, pectin, pullulan, gum arabic, guar gum, and locust bean gum in the shaped food is 0 parts by mass or more and less than 0.1 part by mass with respect to 100 parts by mass of the crystalline saccharide contained in the shaped food.

5. The method for manufacturing a shaped food according to claim 1 or 2, wherein, A heat treatment at 100°C or higher is not performed in the steps from the mixing to the extrusion-molding.

6. A shaped food obtained by the method for manufacturing a shaped food according to any one of claims 1 to 5.

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