Topping material, topping material-containing oil, and topping material producing method

Abstract

To provide a topping material capable of maintaining crunchy texture, an oil containing the topping material and a producing method thereof.SOLUTION: A topping material comprises a first edible fat, a second edible fat, moisture-containing raw materials, powdered seasonings, and a granular base material 12. The base material 12 forms topping material particles 10 that hold a fat portion formed from the first edible fat and an oil-water mixed portion where moisture-containing raw materials, the second edible fat, and powdered seasonings are mixed. The topping material has a proportion of the base material 12 in the range of 20 mass% or more and 50 mass% or less, a total proportion of the first and second edible fats is in the range of 10 mass% or more and 26 mass% or less, and a moisture content is up to 8 mass% even if it is high.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a topping material, a topping material-containing oil, and a method for producing a topping material. [Background technology]

[0002] Granular topping materials that are placed on food ingredients to add flavor are known. For example, Patent Document 1 describes a topping material that has a crispy, crunchy texture, with a dried ingredient as a core and seasoning powder attached to the periphery via solid oil and fat. This topping material contains 15 to 250 parts by mass of solid oil and fat per 100 parts by mass of dried ingredients. Patent Document 2 describes a dry seasoning as a topping material, which includes a powder-attached granular material in which powdered oil and fat as seasoning powder are attached to a porous granular food ingredient. Patent Document 3 also describes a topping material that includes a dried ingredient, a flavor powder and / or a colorant powder, a polysaccharide powder having a specific range of bulk density, and a solid oil and fat as an edible powder for agglomeration that agglomerates the polysaccharide powder. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2014-128237 A [Patent Document 2] JP 2015-104367 A [Patent Document 3] JP 2017-012149 A Summary of the Invention [Problem to be solved by the invention]

[0004] There is a demand for a variety of food products that meet different tastes. The same is true for topping materials, and there are voices desiring for a hard, crunchy texture rather than a crispy, crunchy texture. However, the topping materials described in Patent Document 1, Patent Document 2, and Patent Document 3 do not describe a topping material with such a crunchy texture. In addition, the topping materials described in Patent Documents 1 to 3 cannot maintain their original structural state when exposed to an environment exceeding the melting point of the solid oil or fat, and therefore the texture may change.

[0005] Therefore, an object of the present invention is to provide a topping material that maintains a crunchy texture, a topping material-containing oil, and a method for producing the same. [Means for solving the problem]

[0006] The topping material of the present invention comprises a first edible oil and fat, a second edible oil and fat, a moisture-containing raw material, a powdered seasoning, and a base material formed into a granular shape. The base material forms topping material particles that hold an oil and fat portion formed from the first edible oil and fat, and an oil and water mixture portion in which the moisture-containing raw material, the second edible oil and fat, and the powdered seasoning are mixed. The ratio of the base material is within the range of 20% by mass to 50% by mass, the total ratio of the first edible oil and fat and the second edible oil and fat is within the range of 10% by mass to 26% by mass, and the moisture content is at most 8% by mass.

[0007] The substrate is preferably a dry ingredient.

[0008] It is preferable that the oil / water mixture portion is provided in a layer on the base material, and the oil / water mixture portion is provided in a layer on the oil / water mixture portion to hold the powdered seasoning. It is more preferable that a sugar layer formed of sugar is provided on the oil / water mixture portion.

[0009] The edible fat or oil is preferably a fat or oil that is liquid at room temperature and preferably does not contain a thickener.

[0010] The topping-material-containing oil of the present invention comprises the above-mentioned topping material and an edible oil for immersion, in which the topping material is immersed and which is liquid at room temperature.

[0011] The method for producing a topping material of the present invention includes a mixing and heating step, a dispersing step, and a warm mixing step. In the mixing and heating step, a first edible oil and fat are mixed with a granular base material and heated. In the dispersing step, a moisture-containing raw material, a second edible oil and fat, and a powdered seasoning are mixed together to disperse the moisture-containing raw material and the powdered seasoning in the second edible oil and fat. In the warm mixing step, the first mixture obtained in the mixing and heating step is mixed with the dispersion obtained in the dispersing step while keeping the first mixture warm.

[0012] It is preferable to further include a sugar mixing step in which sugar is mixed with the second mixture obtained by the warm mixing step, and it is preferable that the sugar mixing step involves mixing the second mixture with sugar while keeping the second mixture warm.

[0013] It is preferable to have a sugar dispersion step in which the above-mentioned base material is used as the first base material, and a second base material formed into a granular shape is mixed with the third mixture obtained in the sugar mixing step. Effect of the Invention

[0014] The topping material and topping-material-containing oil of the present invention maintain a crunchy texture, and the method for producing a topping material of the present invention can provide a topping material and a topping-material-containing oil that maintains a crunchy texture. [Brief description of the drawings]

[0015] [Figure 1] FIG. 2 is a schematic cross-sectional view of a topping material. [Diagram 2] FIG. 2 is a flow diagram of a method for producing a topping material. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] The topping material in this embodiment is a granule (a collection of particles) and is placed on the food material for consumption. The topping material may be a topping material-containing oil (not shown) soaked in liquid edible oil (hereinafter referred to as edible oil for soaking) at room temperature (25°C), in which case the topping material-containing oil is placed on the food material and consumed. The flavor can be enhanced by using flavor oil such as sesame oil or garlic oil in the edible oil for soaking. The food material may be a cooked food material or a raw food material, but is not particularly limited thereto. Examples of cooking include steaming, baking, deep-frying, and boiling. Examples of the food material to be heated include meat, seafood, vegetables, rice, bread, and noodles. Examples of raw food include vegetables, fruits, seafood such as sashimi and sushi, livestock meat such as horse meat and whale meat, seaweed, and chicken eggs (including chicken eggs when used for egg-on-rice).

[0017] The topping material contains particles (hereinafter referred to as topping material particles) 10 shown in FIG. 1, and the topping material particles 10 are one embodiment of topping material elements constituting the topping material. The topping material particles 10 have a multi-layer structure including a base material 12, an oil layer 14, and an oil-water mixture layer 15, and powdered seasonings 18A and 18B are held in the oil-water mixture layer 15. The topping material particles 10 preferably further include a sugar layer 19, and this is also the case in this example. Note that FIG. 1 is a schematic diagram of the topping material particles 10, and therefore the relationship between the size of the base material 12 and the thicknesses of the oil layer 14, the oil-water mixture layer 15, and the sugar layer 19, and the thicknesses of the oil layer 14, the oil-water mixture layer 15, and the sugar layer 19 are not limited to the embodiment shown in FIG. 1.

[0018] The topping material contains water, and the moisture content is at most 8% by mass, i.e., 8% by mass or less. This provides a crunchy and firm texture compared to when the moisture content exceeds 8% by mass, and also reliably suppresses the detachment of the oil-and-fat layer 14 from the base material 12 in the warm mixing step S3 in the manufacturing method described below. The moisture content of the topping material is more preferably within the range of 2% by mass or more and 8% by mass or less, and by being 2% by mass or more, it becomes easier to form the oil-and-water mixture part in a layer, i.e., to form the oil-and-water mixture layer 15, compared to when the moisture content is less than 2% by mass. In addition, the flavor is enhanced by using fresh ingredients such as ground garlic for various seasonings such as powdered seasonings 18A and 18B. The moisture content of the topping material is more preferably within the range of 2% by mass or more and 7% by mass or less.

[0019] The topping material particles 10 are formed as irregular grains. This makes the texture when chewed complex, that is, the texture is diverse, and the topping material particles 10 have a more crunchy texture. The topping material particles 10 contained in the topping material have different sizes. The topping material particles 10 preferably have a major axis diameter (the largest diameter, hereinafter simply referred to as the particle diameter) within the range of 3 mm to 15 mm in order to fully feel the texture of the topping material when placed on food. However, for example, when the base material 12 described later contains small and large particles, the particle diameters outside the above range are mixed. The topping material particles 10 have such non-uniform sizes, which improves the cooking feel and the three-dimensional feel felt in the mouth when used as a topping material.

[0020] The base material 12 is intended to give the topping material a crunchy texture and to hold the oil / fat layer 14, the oil / water mixture layer 15, and the sugar layer 19, and this base material 12 holds the oil / fat layer 14, the oil / water mixture layer 15, and in this example, the sugar layer 19, thereby forming the topping material particles 10. The base material 12 is formed in a granular (flake-like) shape, and in this example, is irregular. As the base material 12 is an irregular grain, the topping material particles 10 are formed as irregular grains.

[0021] Although the size of the base material 12 is not particularly limited, a particle size of 2 mm or more is preferable because it ensures a crunchy texture and makes it easier for seasoning ingredients described below to adhere during the manufacturing process. The particle size of the base material 12 is more preferably 2 mm to 13 mm, and even more preferably 3 mm to 10 mm.

[0022] It is preferable to use dried ingredients (dried food ingredients) for the base material 12, and examples of dried ingredients include dried vegetables (dried vegetables) and granular vegetable proteins. Dried vegetables may be any vegetables that have been processed to reduce the moisture content compared to when they are raw, and examples of dried vegetables include dried onions, dried garlic, and fried garlic that have been subjected to drying and frying processes. Thus, examples of vegetables include onions, garlic, carrots, and burdock. Examples of vegetable proteins include soybeans, almonds, cashew nuts, and walnuts. These dried ingredients may be pulverized to the above particle size by pulverization or shaped products thereof, and in this example, pulverized and granular vegetable proteins are used.

[0023] The ratio of the base material 12 to the entire topping material is preferably within the range of 20% by mass or more and 50% by mass or less. When the ratio of the base material 12 in the topping material is 20% by mass or more, the oil-water mixed layer 15 is formed thinner than when it is less than 20% by mass, and as a result, excessive adhesion of the powder seasonings 18A and 18B, which leads to the generation of lumps, is suppressed. When the ratio of the base material 12 is 50% by mass or less, the oil-water mixed layer 15 is formed more reliably than when it exceeds 50% by mass, and as a result, the powder seasonings 18A and 18B are less likely to be detached and do not become powdery. The ratio of the base material 12 is more preferably within the range of 25% by mass or more and 45% by mass or less, and even more preferably within the range of 30% by mass or more and 40% by mass or less.

[0024] The oil layer 14 is for improving the compatibility of the dispersion 27 (see FIG. 2) forming the oil-water mixture layer 15 with the base material 12 in the later-described warm mixing step S3 (see FIG. 2) for providing the oil-water mixture layer 15, and for allowing the powder seasonings 18A and 18B contained in the dispersion 27 to be evenly distributed around the entire periphery of the base material 12. The oil layer 14 is an example of an oil part formed on the base material 12, and in the example shown in FIG. 1, it is formed in a layer shape that covers the entire outer peripheral surface of the base material 12. However, the oil layer 14 may be a layered oil part that covers only a part of the outer peripheral surface of the base material 12. The oil part is not limited to a layer shape, and may be scattered on the outer peripheral surface of the base material 12. However, from the viewpoint of more reliably spreading the dispersion over the entire outer peripheral surface of the base material 12, it is more preferable that it is formed in a layer shape and so as to cover the entire outer peripheral surface of the base material 12 as in this example.

[0025] The oil layer 14 is formed from edible oil. The edible oil is liquid at room temperature (25°C). By forming the oil layer 14 from oil that is liquid at room temperature, the multi-layer structure of the topping material particles 10 in this example is unlikely to change in appearance (state) even when the environmental temperature changes within a range from room temperature to 80°C. Therefore, the crunchy texture is not lost when the topping material particles 10 are subsequently eaten, and the balance of the seasoning is also maintained.

[0026] Examples of oils and fats that are liquid at room temperature include soybean oil, rice oil, sesame oil, and olive oil, and these may be used in combination.

[0027] The oil-water mixture layer 15 is an example of an oil-water mixture portion formed on the oil-fat layer 14. The oil-water mixture portion is a portion where the moisture-containing raw material, the edible oil and fat, and the powdered seasoning are mixed. The oil-water mixture portion may be dotted on the outer peripheral surface of the oil-fat layer 14, but it is more preferable that the oil-water mixture layer 15 is formed in a layer shape and covers the entire surface of the oil-fat layer 14 as in this example, in that the powdered seasonings 18A and 18B are evenly distributed all around the substrate 12.

[0028] The oil-water mixture layer 15 is supported by the base material 12 via the oil-and-fat layer 14, and the powdered seasonings 18A and 18B are held in a state of being embedded in the moisture-containing raw material and the edible oil and fat. However, the powdered seasonings 18A and 18B do not have to be embedded inside the moisture-containing raw material and the edible oil and fat, and each part of the powder may protrude outward from the oil-and-water mixture layer 15 or may be bound to the outer surface of the oil-and-water mixture layer 15 as shown in FIG.

[0029] The powdered seasonings 18A and 18B are for imparting flavor to the topping material particles 10, and may be either the water-soluble powdered seasoning 18A or the water-insoluble powdered seasoning 18B, and in this example, both are used in combination. As the soluble powdered seasoning 18A, refined salt, sodium glutamate, citric acid, dextrin, etc. are preferred. As the insoluble powdered seasoning 18B, garlic powder, ginger powder, ground sesame, pepper, chili pepper, Japanese pepper, etc. are preferred, and in this example, many of them have a larger particle size than the soluble powdered seasoning 18A, so in FIG. 1, they are drawn larger than the powdered seasoning 18A. As described above, FIG. 1 is a schematic diagram of the topping material particles 10, and the number of powdered seasonings 18A and 18B may be increased or decreased from the number shown in FIG. 1 depending on the amount contained in the topping material particles 10.

[0030] The edible oil contained in the oil-water mixed layer 15 is liquid at room temperature, which reliably maintains the structure of the topping particles 10 even when the environmental temperature changes as described above. When the edible oil forming the oil layer 14 is the first edible oil and the edible oil contained in the oil-water mixed layer 15 is the second edible oil, the first edible oil and the second edible oil may be the same or different, and in this example, the same edible oil is used.

[0031] The ratio of edible oil and fat in the topping material is in the range of 10% by mass to 26% by mass, and can be adjusted to be within this range by increasing or decreasing the blending ratio of each of the first edible oil and fat and the second edible oil and fat. When the ratio of edible oil and fat in the topping material is 10% by mass or more, the uneven distribution of moisture is suppressed and an oil-water mixed layer 15 is formed compared to when the ratio is less than 10% by mass, resulting in a topping material particle 10 with a uniform seasoning. When the ratio of edible oil and fat in the topping material is 26% by mass or less, the edible oil and fat is in a state where it reliably holds moisture compared to when the ratio exceeds 26% by mass, resulting in a topping material particle 10 with a uniform seasoning and a suppressed sticky adhesive feeling. The ratio of edible oil and fat in the topping material is more preferably in the range of 11% by mass to 24% by mass, and even more preferably in the range of 12% by mass to 21% by mass.

[0032] The moisture-containing raw material imparts moisture to the topping material particle 10 to improve the flavor of the topping material particle 10, promotes adhesion of the powdered seasonings 18A and 18B to the base material 12 during the manufacturing process, and inhibits the powdered seasonings 18A and 18B from being detached from the topping material particle 10 during storage, transportation, and shipping. The moisture-containing raw material is a raw material that contains at least 15% by mass of moisture, and examples thereof include ground garlic (moisture content, for example, 63.2%), liquid sugar (Brix is ​​67, moisture content is 33%), doubanjiang (moisture content, for example, 72%), gochujang (moisture content, for example, 38%), prawn paste (moisture content, for example, 60%), shio-koji (moisture content, for example, 55%), and sake lees (moisture content, for example, 51%). Note that a seasoning component that imparts flavor to the topping material particle 10 may be used as the moisture-containing raw material, and the above-mentioned ground garlic is an example of such a raw material. The moisture content of the topping material is adjusted by increasing or decreasing the blending ratio of the moisture-containing raw material. The moisture content of the topping material can be obtained by subjecting a sampled topping material to a reduced pressure heat drying method. The reduced pressure heat drying method is a method for obtaining the moisture content of the topping material at the time of sampling based on the mass of the sampled topping material and the mass of the sample that has been dried for a predetermined time (in this example, 5 hours of heat drying and 1 hour of cooling) in a reduced pressure dryer set at a predetermined temperature (70°C reduced pressure in this example) and has reached a constant mass. The moisture content (unit: mass%) is calculated by the formula {(M1-M2) / M1}×100, where M1 is the mass of the topping material before drying and M2 is the mass of the dried topping material. When liquid sugar is used as the moisture-containing raw material, the moisture content can be calculated based on various physical property values ​​(e.g., Brix) of the liquid sugar, and the blending ratio of the liquid sugar can be determined based on the calculated value. It is preferable to keep the moisture content of the topping material at 8% by mass or less, because this reduces the formation of lumps in the warm mixing step S3 (see Figure 2) in the manufacturing flow described below, compared to when the moisture content exceeds 8% by mass.

[0033] The sugar layer 19 is formed on the oil-water mixture layer 15 by sugar 31 (see FIG. 2). The provision of the sugar layer 19 gives the topping material particle a crunchy texture. In addition, since the sugar layer 19 is formed as a coating covering the oil-water mixture layer 15, the oil-water mixture layer 15 containing edible oils and fats and the oil layer 14 are prevented from detaching from the base material 12. As a result, the texture of the base material 12 is maintained, and the powdered seasonings 18A, 18B are retained on the base material 12, so that the appearance and the unity of the taste resulting from the integration of multiple flavors are also maintained. Furthermore, the provision of the sugar layer 19 in the topping material particle 10 inhibits oxidation.

[0034] Examples of sugar include white sugar, granulated sugar, processed brown sugar, liquid sugar, isomerized sugar, and reduced starch syrup.

[0035] The topping material may be a granule containing other particles as second topping material particles when the topping material particle 10 is the first topping material particle. The second topping material particle may be one having a base material and a sugar layer formed by sugar on the base material. As the base material, a dry ingredient can be used as the same as the base material 12 described above. The sugar layer may be provided on the base material and may hold a powdered seasoning. The powdered seasoning held by the sugar layer may be the powdered seasonings 18A and 18B that remain without being embedded in the oil-water mixture layer 15 in the manufacturing process described later, or may be other powdered seasonings. In this way, in the case of a topping material containing other topping material particles having a base material in addition to the first topping material particles, the ratio of the aforementioned base material in the topping material is the ratio of the total mass of the base material 12 of the first topping material particle and the base material of the other topping material particle.

[0036] The topping material may contain other granular seasoning ingredients. For example, from the viewpoint of chewy texture or flavor, it is preferable to use fried garlic, black pepper (coarsely ground), chopped sesame seeds, etc., which have a larger particle size or stronger flavor than powdered seasonings.

[0037] The topping material preferably does not contain a thickener, which allows the original flavor and crunchy texture of the ingredients to be imparted without adding the flavor and texture derived from a thickener.

[0038] The topping material can be produced by the following method, as an example. The method for producing the topping material includes a mixing and heating step S1, a dispersion step S2, and a warm mixing step S3, as shown in Fig. 2. The method for producing the topping material preferably further includes a sugar mixing step S4 and a sugar dispersion step S5, and this is also the case in this example.

[0039] In the mixing and heating step S1, the first edible oil 21 and the base material 12 are mixed and heated. This allows the first edible oil 21 to blend with the peripheral surface of the base material 12. The first edible oil 21 is a material that forms the oil layer 14, and the mixing and heating step S1 forms the oil layer 14 on the peripheral surface of the base material 12. In the mixing and heating step S1, heating is preferably performed until the temperature reaches 85°C, and stirring is preferably performed during the temperature rise.

[0040] In the dispersion step S2, the second edible oil 25, the moisture-containing raw material 26, and the powdered seasonings 18A and 18B are mixed together to disperse the moisture-containing raw material 26 and the powdered seasonings 18A and 18B in the second edible oil 25 to obtain a dispersion liquid 27. The dispersion liquid 27 is a forming material for forming the oil-water mixed layer 15. The dispersion step S2 is preferably performed to the extent that the second edible oil 25 and the moisture-containing raw material 26 are pseudo-emulsified. The pseudo-emulsification refers to a state in which the edible oil and the moisture-containing raw material are kept in a state in which they do not separate for a certain period of time immediately after mixing, but are separated when left for a long period of time. The masses of the first edible oil 21 to be subjected to the mixing and heating step S1 and the second edible oil 25 to be subjected to the dispersion step S2 are determined so that the total ratio of these in the topping material is within a range of 10% by mass to 26% by mass. The mass of the moisture-containing raw material 26 is determined so that the moisture content of the topping material is at most 8% by mass.

[0041] In the warm mixing step S3, the first mixture 22 obtained in the mixing and heating step S1 and the dispersion liquid 27 obtained in the dispersion step S2 are mixed while keeping the first mixture 22 warm. The first mixture 22 contains particles having an oil layer 14 formed on the substrate 12 as a component, and the oil-water mixed layer 15 is formed in the warm mixing step S3. The temperature of the warming is preferably in the range of 60°C or more and 80°C or less, so that the sugar 31 becomes sticky in the sugar mixing step S4 and the sugar layer 19 is more reliably and efficiently formed. If the first mixture 22 is in the above temperature range due to the residual heat of the mixing and heating step S1, heating is not necessary, but if the temperature is likely to drop below the above temperature range due to mixing with the dispersion liquid 27, it is preferable to heat the first mixture 22 and keep it warm in the above temperature range. In the warm mixing step S3, stirring is preferably performed.

[0042] When producing a topping material composed of topping material particles not having a sugar layer 19 (see FIG. 1), a second mixture 32 is obtained as the topping material by the warm mixing step S3. That is, the second mixture 32 includes particles in which an oil-and-fat layer 14 and an oil-water mixture layer 15 are laminated on the base material 12 as components. When forming a topping material particle 10 having a sugar layer 19, the second mixture 32 obtained by the warm mixing step S3 is subjected to a sugar mixing step S4. In the sugar mixing step S4, the sugar 31 is mixed with the second mixture 32 to form the sugar layer 19. The sugar mixing step S4 is preferable from the viewpoint that the sugar 31 becomes sticky due to moisture and heat by mixing the second mixture 32 with the sugar 31 while keeping the second mixture 32 warm, and the sugar 19 adheres to each particle of the second mixture 32 in a state of forming a layer, and stirring is more preferable. The temperature for keeping warm is preferably in the range of 40° C. to 70° C. from the viewpoint of more reliably and efficiently forming the sugar layer 19. Through this sugar mixing step S4, a topping material composed of topping material particles 10 is obtained as a third mixture 33. When forming topping material particles 10 containing other granular seasoning ingredients as described above, the seasoning ingredients can be added in the sugar mixing step S4 to form a sugar layer 19 that retains the seasoning ingredients.

[0043] When manufacturing a topping material having the first topping material particles, which are the topping material particles 10, and the above-mentioned second topping material particles, the third mixture 33 is subjected to the sugar dispersion step S5. In this example, a part of the base material 12 used is subjected to the mixing and heating step S1 as the first base material, and the remaining part is subjected to the sugar dispersion step S5 as the second base material, and the sugar dispersion step S5 is performed. The mass of the base material 12 is determined so as to be within the range of 20% by mass to 50% by mass in the topping material. When the first base material and the second base material are different from each other, the masses of the first base material and the second base material may be determined so that the total mass of the first base material and the second base material is within the range of 20% by mass to 50% by mass in the topping material. In the sugar dispersion step S5, the second base material and the third mixture 33 are mixed. It is preferable to stir the mixture during this mixing. By this sugar dispersion step S5, a topping material 36 consisting of the first topping material particles and the second topping material particles is obtained. EXAMPLES

[0044] [Example 1] to [Example 12] Topping materials having the compositions shown in Tables 1 to 3 were produced by the above-mentioned method based on the production flow shown in Fig. 2, and were designated as Examples 1 to 8 and 10 to 12. The topping material of Example 1 was also soaked in edible oil for soaking to produce a topping-material-containing oil, which was designated as Example 9. The figures in parentheses for "dried onion" in Tables 1 to 3 indicate particle size.

[0045] Each of the obtained topping materials was evaluated for 1. texture and 2. appearance as follows: Furthermore, for the topping materials obtained in Examples 1 and 10 to 12, 3. bulk density was measured. 1. Texture First, topping materials with moisture contents of 7%, 10%, and 15% were produced by adding water to the composition of Example 1, which has a moisture content of 4% by mass, and were used as Reference Examples 1, 2, and 3. The topping material obtained in Example 1 had a very good crunchy texture, so the topping material of Example 1 was classified as level A, which is the best level. The topping material obtained in Reference Example 3 had a moist texture that was unacceptable, so this was classified as level D. In addition, the topping material obtained in Reference Example 1 had a crunchy texture that was inferior to that of Example 1, but was at a good pass level, so Reference Example 1 was classified as level B, and the topping material obtained in Reference Example 2 had a texture that was more noticeable than that of Reference Example 3, but was moist and not crunchy, so Reference Example 2 was classified as level C, which is an unacceptable level, and evaluation criteria for levels A to D were established. Based on this evaluation criteria, the textures of the topping materials and topping material-containing oils obtained in each of Examples 1 to 9 were evaluated. The evaluation results are shown in Tables 1 to 3.

[0046] 2.Appearance Appearance was evaluated as follows: 50 g of the topping material was sampled and spread evenly in a container such as a petri dish, and the state of the topping material particles and powdered seasoning was visually observed and evaluated according to the following evaluation criteria. A and B are pass, and C is fail. If there is too much moisture, the product becomes moist and lumps are likely to occur, so if lumps were observed, it was evaluated as level C. A: The powdered seasoning was not detached from the topping particles, and no deposition of the powdered seasoning was observed at the bottom of the container. In other words, the result was very good. B: Some of the powdered seasoning was detached and deposited slightly on the bottom of the container, but this was at an acceptable level. This level B state was defined as a state in which the flavor of the topping material derived from the detached powdered seasoning was uneven and the topping material had a gritty texture, but the crunchy texture of the topping material remained. C: At least one of the following (1) and (2) was true (1) Lumps were found (2) Powdered seasonings settled at the bottom of the container.

[0047] 3. Bulk density The bulk density was calculated by taking 3 samples of 100 ml of topping material, measuring the weight of each sample, and averaging these weights to determine the bulk density (unit: g / ml). The bulk density tends to increase as more powdered seasoning is detached from the topping material particles, and the more significant this detachment is, the more uneven the flavor of the topping material becomes, resulting in a loss of unity of flavor.

[0048] [Table 1]

[0049] [Table 2]

[0050] [Table 3]

[0051] [Comparative Example 1] A topping material having a different recipe from that of the embodiment was produced and designated as Comparative Example 1. The recipe of the topping material is shown in Table 1. The other conditions were the same as those of the embodiment 1.

[0052] The topping material obtained in the comparative example was evaluated in Example 1. The evaluation results are shown in Table 1. [Explanation of symbols]

[0053] 10 Topping particles 12 Base material 14 Oil layer 15 Oil-water mixed layer 18A, 18B Powder seasoning 19 Sugar layer 21 1st edible oil and fat 22 1st mixture 25 Second edible oil and fat 26 Moisture-containing raw materials 27 Dispersion 31 sugar 32 The second mixture 33. Mixture 3 36 トッピング Material S1 Mixed Heating Engineering S2 Decentralized Engineering S3 Insulation Mixing Engineering S4 Sugar Mixing Engineering S5 Sugar Dispersion Engineering

Claims

1. A first edible oil and a second edible oil and a fat; A moisture-containing raw material; Powdered seasonings, A granular base material; The base material forms topping material particles that hold an oil-and-water mixture portion in which the moisture-containing raw material, the second edible oil-and-fat, and the powdered seasoning are mixed, The ratio of the base material is in the range of 20% by mass or more and 50% by mass or less, The total ratio of the first edible oil and fat to the second edible oil and fat is in the range of 10% by mass or more and 26% by mass or less, The topping material is characterized in that the moisture content is at most 8% by mass.

2. The topping material according to claim 1 , wherein the base material is a dry ingredient.

3. The oil / fat portion is provided in a layer shape on the base material, The topping material according to claim 1 or 2, wherein the oil-water mixture portion is provided in the form of a layer on the oil portion and holds the powdered seasoning.

4. The topping material according to claim 3 , further comprising a sugar layer formed of sugar on the oil-water mixture portion.

5. 3. The topping material according to claim 1, wherein the edible oil is liquid at room temperature.

6. 3. The topping material according to claim 1 or 2, which does not contain a thickening agent.

7. A topping material according to claim 1 or 2, The topping material is soaked in an edible oil for soaking, which is liquid at room temperature. A topping-containing oil comprising:

8. A mixing and heating step of mixing and heating the first edible oil and fat and the base material formed into granules; A dispersion step of mixing a moisture-containing raw material, a second edible oil and fat, and a powdered seasoning to disperse the moisture-containing raw material and the powdered seasoning in the second edible oil and fat; a warm mixing step of mixing the first mixture obtained by the mixing and heating step with the dispersion obtained by the dispersing step while keeping the first mixture warm; A method for producing a topping material comprising the steps of:

9. 9. The method for producing a topping material according to claim 8, further comprising a sugar mixing step of mixing sugar with the second mixture obtained in the warm mixing step.

10. The method for producing a topping material according to claim 9 , wherein the sugar mixing step comprises mixing the second mixture with the sugar while keeping the second mixture warm.

11. The substrate is a first substrate, 11. The method for producing a topping material according to claim 9 or 10, further comprising a sugar dispersion step of mixing the second base material formed into granules with the third mixture obtained in the sugar mixing step.

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