Composition for food product and food product

Abstract

To provide oil-in-water type cacao containing food product composition which improves shape retention without aerating by whipping or using a thickner such as starch and has softness suitable for handling.SOLUTION: As a result of keen research, inventors found that a food product composition improves shape retention without aerating by whipping or using a thickner such as starch by using lauric oil and fat containing 38% or less water and 35% or more lauric acid in a fatty acid residue which constitutes oil and fat as raw materials and has softness suitable for handling.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present technology relates to a food composition and a food product, and more particularly to an oil-in-water cocoa-containing food composition. [Background technology]

[0002] In the field of oil-in-water cocoa-containing food compositions, techniques for incorporating specific oils and fats have been known.

[0003] For example, Patent Document 1 below discloses a water-containing chocolate-based food product characterized by containing 1 to 60% by weight of a triglyceride in which at least one of the constituent fatty acid residues at the 1 and 3 positions is a saturated fatty acid (T) having 8 to 12 carbon atoms, and the constituent fatty acid residue at the 2 position is an unsaturated fatty acid (U) having 18 carbon atoms. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 9-28296 Summary of the Invention [Problem to be solved by the invention]

[0005] It is generally known that the shape retention of oil-in-water cocoa-containing food compositions can be improved by reducing the water content. However, oil-in-water cocoa-containing food compositions whose shape retention is improved simply by reducing the water content tend to become hard, making them unsuitable for applications such as coating or filling bread or confectionery. For this reason, achieving both shape retention and a moderate softness has been a difficult challenge.

[0006] The main objective of this technology is to provide an oil-in-water cocoa-containing food composition that has improved shape retention without the need for whipping or the use of thickeners such as starch, and that has a softness suitable for handling. [Means for solving the problem]

[0007] As a result of extensive research, the inventors have found that by keeping the moisture content at 38% or less and using a lauric fat in which lauric acid accounts for 30% or more of the fatty acid residues that make up the fat as a raw material, it is possible to improve shape retention and achieve a softness suitable for working without using aeration by whipping or a thickener such as starch.

[0008] That is, the present technology provides a food composition comprising water, a fat or oil other than cocoa butter, and a cocoa component, wherein the water content is 38% by mass or less, the fat or oil contained in the food composition is 10% by mass or more of lauric fat or oil, and the lauric fat or oil contains 30 to 60% lauric acid and 20% or less of unsaturated fatty acids in the fatty acid residues constituting the fat or oil. In the food composition of the present technology, the melting point of the lauric oil or fat may be 30°C or higher. The cocoa content contained in the food composition of the present technology may include cocoa solids. In addition, the food composition of the present technology may be for non-foaming applications and may not have fluidity at 25°C. Furthermore, the food composition of the present technology may contain a thickener in an amount of 5% by mass or less, and the thickener may be starch.

[0009] Next, the present technology provides a food product having a main body region and a chocolate region made of the food composition of the present technology. [Brief explanation of the drawings]

[0010] [Figure 1] 1A and 1B are conceptual diagrams showing cases where sagging does not occur and cases where sagging occurs in a sagging test to evaluate the shape retention of a food composition. DETAILED DESCRIPTION OF THE INVENTION

[0011] Preferred embodiments of the present technology will be described below. However, the embodiments shown below are examples of typical embodiments of the present technology, and the present technology is not limited to only the preferred embodiments below and can be freely modified within the scope of the present technology.

[0012] [Food composition] The food composition according to the present invention is an oil-in-water cocoa-containing food composition, containing at least water, an oil or fat other than cocoa butter, and a cocoa component. For example, an oil-in-water hydrated chocolate produced by emulsifying chocolate and an aqueous ingredient is exemplified. Each component is described in detail below.

[0013] <Moisture> The food composition of the present technology does not maintain its shape by aerating it through whipping or other means, so the water content is adjusted to 38% by mass or less, 36% by mass or less, 35% by mass or less, etc. By adjusting the water content within this range, it is expected that shape retention will be maintained even without aeration or without using a large amount of starch, etc. The lower limit of the water content of the food composition of the present technology can be adjusted to, for example, 8% by mass or more, 10% by mass or more, 12% by mass or more, etc. By containing water within this range, it is possible to maintain a softness suitable for working.

[0014] The food composition of the present technology can have a water content of 38% by mass or less, which prevents the flavor derived from the cocoa component from becoming too diluted.In addition, it reduces bacterial growth caused by high water content, thereby improving hygiene.

[0015] <Fats and oils other than cocoa butter> In the food composition of the present technology, the term "oils and fats" refers to vegetable oils and fats, cocoa butter, milk fat, and other animal fats, and includes not only oils and fats used as the sole oil and fat ingredient, but also oils and fats contained in other ingredients when the oil and fat is a component of the ingredient. In the present technology, "oils and fats other than cocoa butter" refers to oils and fats other than cocoa butter, such as vegetable oils and fats and animal fats. Examples of vegetable oils and fats include coconut oil, palm kernel oil, palm oil, shea butter, illipe butter, rapeseed oil, soybean oil, rice oil, sesame oil, and olive oil, as well as oils and fats processed by fractionation, hardening, interesterification, etc.

[0016] The food composition of the present technology contains 10% by mass or more of lauric fats relative to the total amount (100% by mass) of fats and oils contained therein. Here, lauric fats and oils refer to fats and oils in which lauric acid accounts for 30 to 60% of the fatty acid residues constituting the fat and oil, and unsaturated fatty acids account for 20% or less.

[0017] As described above, the fats and oils contained in the food composition of the present technology are composed of multiple types of fats and oils, including fats and oils other than cocoa butter and fats and oils derived from cocoa components, and the lauric fats in the fats and oils may be a single type of fat or a mixture of multiple types of lauric fats.

[0018] Here, lauric acid is a saturated fatty acid with 12 carbon atoms. Fats and oils are composed of a triglyceride skeleton having three fatty acid residues. When one of the fatty acid residues constituting the fat or oil is lauric acid, the lauric acid content of the fatty acid residues constituting the fat or oil is 33.3%. When two of the fatty acid residues constituting the fat or oil are lauric acid, the lauric acid content of the fatty acid residues constituting the fat or oil is 66.7%. When all three fatty acid residues are lauric acid, the lauric acid content of the fatty acid residues constituting the fat or oil is 100%.

[0019] In other words, "the amount of lauric acid in the fatty acid residues constituting the fat or oil is 30 to 60%" means that when a weighted average of the proportions of lauric acid in the fatty acid residues constituting the lauric fat or oil contained in the food composition of the present technology is calculated, the average amount of lauric acid in the fatty acid residues constituting the lauric fat or oil is 30 to 60%.

[0020] The lauric acid content in the fatty acid residues constituting the lauric fats and oils used in the present invention is preferably 30% or more, more preferably 33% or more, and particularly preferably 35% or more. The upper limit of the lauric acid content in the fatty acid residues constituting the fats and oils can be adjusted to 60% or less, 57% or less, or 55% or less.

[0021] Next, "the unsaturated fatty acids in the fatty acid residues constituting the oil or fat are 20% or less" means that when the weighted average of the proportions of unsaturated fatty acids in the fatty acid residues constituting the oil or fat contained in the food composition of the present technology is calculated, the average value of unsaturated fatty acids in the fatty acid residues constituting the lauric oil or fat is 20% or less, making the oil or fat a lauric oil or fat.

[0022] Here, unsaturated fatty acids refer to fatty acids having one or more unsaturated bonds (double or triple bonds) in the hydrocarbon group. Examples of unsaturated fatty acids include myristoleic acid (14:1), palmitoleic acid (16:1), hiragonic acid (16:3), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), eicosenoic acid (20:1), erucic acid (22:1), and selacholeic acid (24:1). Among these, oleic acid, linoleic acid, and linolenic acid, which have 18 carbon atoms, are found in high abundance in nature. The numerical values ​​in parentheses for the above unsaturated fatty acids indicate the number of carbon atoms in the fatty acid on the left and the number of double bonds on the right.

[0023] In the fats and oils contained in the food composition of the present technology, by setting the unsaturated fatty acids in the fatty acid residues constituting the fats and oils within the above range, it is possible to prevent the melting point of the fats and oils from becoming too low and to prevent excessive deterioration in shape retention. The unsaturated fatty acids in the fatty acid residues constituting the fats and oils are preferably 20% or less, and can be adjusted within a range of 19% or less, 18% or less, etc. Furthermore, the lower limit of the unsaturated fatty acids in the fatty acid residues constituting the fats and oils is not particularly limited and may be 0%.

[0024] Generally, the lower the melting point of the fat or oil contained in a food composition, the softer the food composition and the easier it is to handle, but the more difficult it is to maintain the shape of the food composition. For this reason, when using fat or oil with a low melting point, the shape of the food composition is often maintained by aerating it through whipping or by using a thickener such as starch. In addition, refrigeration is often required to maintain the shape, but even leaving it at room temperature for a certain period of time for processing, etc., makes it more likely to sag.

[0025] In contrast, shape retention is easier to maintain when fats and oils with a melting point of 30° C. or higher are mainly used. For example, cocoa butter contained in cocoa components has a melting point of 34° C. However, because the oil-in-water type cocoa component-containing food composition contains cocoa butter with a high melting point, it tends to harden while maintaining good shape, and therefore cannot be said to be sufficiently easy to handle when making naps or the like. Here, the melting point refers to the slip melting point defined in the Standard Methods for the Analysis of Fats, Oils and Related Materials 2.2.4.2-1996.

[0026] The food composition of the present technology contains 10% by mass or more of lauric fats in the oils and fats it contains, so even an oil-in-water cocoa-containing food composition has a softness suitable for processing the food composition into the desired shape, such as nape, and can therefore maintain its shape while maintaining a softness suitable for processing.As a result, when the food composition of the present technology is applied to food, filled inside food, or sandwiched between food products to produce a food product with a chocolate region made of the food composition, the shape of the chocolate region is unlikely to change significantly.

[0027] In particular, the food composition of the present technology can improve shape retention without using aeration by whipping or thickeners such as starch, and has a softness suitable for processing the food composition into a desired shape, such as nappe, so it can be suitably used for producing foods with chocolate regions. In particular, the food composition of the present technology is suitable for cocoa-containing foods that do not use aeration by whipping or a large amount of thickeners and that require shape retention of the chocolate region. It can be used.

[0028] Here, maintaining shape retention means that the food composition at 25°C hardly changes shape over time and has substantially no fluidity.

[0029] The melting point of the lauric oil used in the food composition of the present technology is, for example, 30° C. or higher, 31° C. or higher. The upper limit of the melting point of the lauric oil is not particularly limited as long as it is within a range that ensures the workability of the food composition, but for example, lauric oils and fats with a melting point of 43° C. or lower, 40° C. or lower, 36° C. or lower, etc. can be suitably used.

[0030] The lauric fats contained in the fats and oils other than cocoa butter contained in the food composition of the present technology are adjusted to 10% by mass or more of the fats and oils contained in the food composition, depending on the proportion of fats and oils derived from the cocoa component in the food composition of the present technology and the blending ratio of the cocoa component in the food composition. For example, the proportion of lauric fats and oils other than cocoa butter can be adjusted to 10% by mass or more, 12% by mass or more, or 14% by mass or more, based on the total amount of fats and oils other than cocoa butter.

[0031] <Cacao content> The cocoa component contained in the food composition of the present technology refers to a component produced from cocoa beans. The cocoa component may include cocoa solids. Here, cocoa solids refer to the components remaining after excluding cocoa butter from the cocoa component. Examples of cocoa components include cocoa mass obtained by roasting and grinding cocoa beans, cocoa powder obtained by finely pulverizing cocoa mass with a reduced cocoa butter content, and cocoa butter extracted from cocoa mass. These may be used alone or in combination of two or more.

[0032] The cocoa content of the food composition of the present technology is adjusted according to the part of the food product to which the food composition is to be used, the desired flavor, etc. The cocoa content can be adjusted to, for example, 2% by mass or more, 5% by mass or more, etc., relative to the total amount (100% by mass) of the food composition. The upper limit of the cocoa content can be adjusted to, for example, 40% by mass or less, 30% by mass or less, etc.

[0033] <Thickener> As mentioned above, the food composition of the present technology can improve shape retention without using a thickener such as starch, but it can also contain any thickener in any proportion to suit the texture of the target food.

[0034] However, since the food composition of the present technology can improve shape retention without using a thickener such as starch, the content of the thickener used may be adjusted to 5% by mass or less, 4% by mass or less, 3% by mass or less, etc., relative to the total amount of the food composition (100% by mass).

[0035] The thickener used in the food composition of the present technology is not particularly limited, and known thickeners such as starch, modified starch, gelling agents (agar, gellan gum, carrageenan, xanthan gum, alginic acid, pectin, gelatin, etc.) can be suitably used.

[0036] For example, when the food composition of the present technology contains starch as a thickener, examples of the starches include starches derived from wheat, corn, potato, rice, waxy corn, sugarcane, tapioca, adzuki beans, kidney beans, cowpeas, fava beans, and other legumes, as well as modified starches made from these starches, such as roasted dextrin, enzyme-modified starch, esterified starch, and cross-linked starch, and these may be used alone or in combination of two or more.

[0037] <Other ingredients> Other ingredients that may be contained in the food composition of the present technology include, for example, milk solids, sugars (sugars or sugar alcohols), flavoring ingredients, emulsifiers, etc., which are appropriately blended as needed, preferably as chocolate, white chocolate, etc.

[0038] When the food composition of the present technology contains milk solids, examples of the milk solids include cow's milk, skim milk, whole milk powder, skim milk powder, whey powder, buttermilk powder, sodium caseinate, lactalbumin, and fresh cream, and one or more of these may be used in combination.

[0039] When the food composition of the present technology contains sugar, examples of the sugar include sucrose, glucose, fructose, maltose, isomerized sugar, starch syrup, sugar alcohols (sorbitol, mannitol, maltitol, xylitol, reduced starch syrup, reduced starch syrup, etc.), etc. These may be used alone or in combination of two or more.

[0040] When the food composition of the present technology contains a flavor component, the flavor component may be appropriately selected from ingredients that are primarily used for flavoring, such as eggs, coffee, soy milk, fruit juice, etc.

[0041] When the food composition of the present technology contains an emulsifier, the emulsifier may be, for example, one or a combination of two or more of lecithin, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, polysorbates, etc.

[0042] The food composition of the present technology may contain ingredients other than those mentioned above, as needed, as long as the ingredients do not significantly impair the desired physical properties.

[0043] The food composition of the present technology contains 10% by mass or more of lauric oils and fats, and as described above, the food composition hardly changes shape over time at 25°C and has virtually no fluidity. On the other hand, because the food composition has a softness suitable for processing into a desired shape such as nappe, the food composition of the present technology can be applied to food, filled inside food, or sandwiched between food products, depending on the purpose.

[0044] Furthermore, since there is no need for aeration by foaming, the composition can be suitably used as a food composition for non-foaming applications.

[0045] [Food] The food product according to the present technology has a main body region and a chocolate region made of the food composition according to the present technology.

[0046] Here, the main body region refers to the region other than the chocolate region made of the food composition of the present technology, and is the region to which the food composition of the present technology is applied, filled inside, or sandwiched.

[0047] For example, when the food composition of the present technology is applied, the food to be applied, such as sponge dough or bread, corresponds to the main body region. Similarly, when the food composition of the present technology is filled inside sponge dough or bread, or sandwiched between foods such as bread, the food, such as sponge dough or bread, corresponds to the main body region.

[0048] Furthermore, the food product according to the present technology may include a region other than the main body region. The food composition according to the present technology is easy to process into a desired shape, and since the food composition hardly changes shape over time at 25°C and has virtually no fluidity, a chocolate region made of the food composition according to the present technology can be placed next to a relatively soft region in the food product, such as whipped cream.

[0049] For example, when the food composition of the present technology is sandwiched between sponge dough, in addition to the sponge dough, which is the main area, it is possible to provide, for example, whipped cream, etc., and to have a configuration such as sponge dough / whipped cream / food composition of the present technology / sponge dough, etc., thereby making it possible to suitably realize foods with any texture or flavor.

[0050] The food compositions of the present technology can be used for any food product, without any particular limitation, and can be used to suitably form a chocolate region of any shape and maintain that shape in any food product, such as ice cream, whipped cream, bread (white bread, table roll, sweet bread, cooked bread, French baguette, rye bread, etc.), yeast confectionery (stollen, panettone, kugelhopf, brioche, donut, etc.), pastries (Danish, croissant, pie, etc.), bakery products such as cakes (butter cake, sponge cake, biscuits, cookies, donuts, bouche, pancakes, waffles, etc.), and Japanese sweets (manju, dairy confectionery, steamed bread, castella manju, dorayaki, etc.). [Example]

[0051] The present technology will be described in detail below based on specific examples, but the present technology is not limited to the contents of the examples shown below.

[0052] <Raw materials> ◆Chocolate ingredients Cocoa mass (cocoa butter content 55% by mass): Daito Cocoa Co., Ltd. Sugar: Fukutani Co., Ltd. Cocoa butter: JB-Cocoa (melting point approximately 34°C) Lauric oil A (lauric acid 38.7% by mass, unsaturated fatty acids 12.4%): manufactured by Tsukishima Foods Co., Ltd. (melting point approximately 34°C) Lauric acid-based fat B (lauric acid 42.3% by mass, unsaturated fatty acids 6.7%): Tsukishima Foods Co., Ltd. (melting point approximately 36°C) Lauric acid-based oil C (lauric acid 36.4%, unsaturated fatty acids 16.0%): Tsukishima Foods Co., Ltd. (melting point approximately 31°C) Vegetable oil A: Melano NEW.SS-7 (Fuji Oil Co., Ltd.) (lauric acid 0%, unsaturated fatty acids 35.4%) (melting point approximately 34°C) Vegetable oil B: Melano SS-40 (Fuji Oil Co., Ltd.) (lauric acid 0%, unsaturated fatty acids 38.0%) (melting point approximately 32°C) Vegetable oil C: Palmer 26 (Fuji Oil Co., Ltd.) (lauric acid 0.2%, unsaturated fatty acids 45.4%) (melting point approximately 26°C) Vegetable oil D: Rice oil (Tsukishima Foods) / (lauric acid 0.2%, unsaturated fatty acids 76.7%) (liquid oil at room temperature) Lecithin: ADM Fresh cream (47% milk fat): Takanashi ◆Water-based raw materials Reduced starch syrup: Ueno Food Techno Co., Ltd.

[0053] The melting points mentioned above are slip melting points measured in accordance with the Standard Methods for the Analysis of Fats, Oils and Related Materials 2.2.4.2-1996. The proportions of lauric acid and unsaturated fatty acids in the fatty acid residues constituting the oils and fats were measured in accordance with "2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography)" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

[0054] First Example [Production of food composition] A mixture of water and aqueous ingredients (reduced starch syrup) in the proportions shown in Table 1 was heated to about 80°C, and chocolate produced by conventional methods in the proportions shown in Table 1 was added, which had been heated to about 50°C and melted. The above ingredients were mixed and emulsified using a food processor (manufactured by Panasonic Corporation) to obtain a food composition.

[0055] [Table 1]

[0056] [Evaluation of food compositions] <Proportion of lauric fats and oils in the food composition> For the food compositions according to the Examples and Comparative Examples shown in Table 1, the amount of fats and oils (oil content) in the food compositions was calculated based on the blending ratios in Table 1 and the fats and oils other than cocoa butter and the fats and oils derived from cocoa. Furthermore, the proportion of lauric fats and oils in the fats and oils contained in the food compositions (lauric fats and oil content) was calculated. Furthermore, based on the blending ratios in Table 1, the proportion of water contained in each food composition was calculated. The results are shown in Table 2.

[0057] <Hardness test> 50 g of the food composition obtained above was placed in a cylindrical container with a diameter of 5.5 cm and stored under refrigeration (about 10° C.) for 3 days. The food composition after storage was compressed by 10 mm at 1 mm / sec using a texture analyzer (TA / Shimadzu / EZ TEST) and a circular tool with a diameter of 15 mm at 25°C and 10°C, and the hardness measured at the maximum point was taken as the measurement value. The measurement results are shown in Table 2. In the hardness test, a larger measured value indicates a harder material, and a smaller measured value indicates a softer material.

[0058] <Sagging test> The food composition obtained above was stored under refrigeration (about 10°C) for 3 days. About 2 g of the food composition after storage was placed in the center of a circle about 2 cm in diameter on a plastic sheet. After 1 hour at 25°C, the degree to which the paste had sagged from the original circular shape was observed and evaluated according to the following criteria. The results are shown in Table 2.

[0059] ◆ Evaluation criteria for smears FIG. 1 is an image diagram showing cases where sagging does not occur and cases where sagging occurs in a sagging test for evaluating the shape retention of a food composition. 〇: Almost no sagging In this case, as shown in FIG. 1A, the spread α of the food composition is limited to less than half the circumference β and about 1 mm or less. ×: Drooping is observed In this case, as shown in FIG. 1B, the spread α of the food composition covers more than half of the circumference β.

[0060] [Table 2]

[0061] From the results of the hardness test and sagging test for the food compositions according to Examples 1 to 3 and Comparative Examples 1 to 5, it can be confirmed that the food compositions according to the present technology, in which the lauric oils and fats contained in the food compositions are 10 mass% or more, have a softness suitable for working, but at 25°C, the food compositions hardly sag over time and have no substantial fluidity.

[0062] ◆ Second Example [Production of food composition] As in the production of the food composition in the first example, water and aqueous ingredients (fresh cream and starch syrup) were mixed in the proportions shown in Table 3, heated to about 80°C, and chocolate produced by conventional methods in the proportions shown in Table 3 and melted by heating to about 50°C was added. The above ingredients were mixed and emulsified using a food processor (manufactured by Panasonic Corporation) to obtain a food composition.

[0063] [Table 3]

[0064] [Evaluation of food compositions] <Proportion of lauric fats and oils in the food composition> As in the first example, for the food compositions according to the examples and comparative examples shown in Table 3, the amount of fats and oils (oil content) in the food compositions was calculated based on the blending ratios in Table 3 and the fats and oils other than cocoa butter and the fats and oils derived from cocoa. Furthermore, the proportion of lauric fats and oils in the fats and oils contained in the food compositions (lauric fats and oil content) was calculated. Furthermore, based on the blending ratios in Table 3, the proportion of water contained in each food composition was calculated. The results are shown in Table 4.

[0065] <Hardness test and sagging test> The hardness test and sagging test were carried out in the same manner as in Example 1. The results are shown in Table 4.

[0066] [Table 4]

[0067] As with the first example, the results of the second example also confirm that the food compositions of Examples 4 to 6 according to the present technology have a softness suitable for working, but at 25°C the food compositions show almost no sagging over time and have no substantial fluidity.

[0068] From the above results, it can be confirmed that the food composition of the present technology has a softness suitable for processing the food composition into the desired shape, while being able to favorably maintain the shape retention of the food composition, even when aeration by whipping or the like or the use of a large amount of thickener is not used.

[0069] The present technology can have the following configurations. [1] Moisture and Fats other than cocoa butter, A food composition comprising a cocoa component, The water content is 38% by mass or less, The fats and oils contained in the food composition contain 10% by mass or more of lauric fats and oils, The lauric fats and oils contain 30 to 60% lauric acid and 20% or less unsaturated fatty acids in the fatty acid residues constituting the fats and oils. Food compositions. [2] The food composition according to [1], wherein the melting point of the lauric oil or fat is 30°C or higher. [3] The food composition according to [1] or [2], wherein the cocoa content includes cocoa solids. [4] The food composition according to any one of [1] to [3], which is for non-foaming applications. [5] A food composition according to any one of [1] to [4], which has no fluidity at 25°C. [6] A food composition according to any one of [1] to [5], wherein the content of the thickener is 5% by mass or less. [7] The food composition according to [6], wherein the thickener is starch. [8] A food product having a main body region and a chocolate region made of the food composition described in any one of [1] to [7].

Claims

1. Moisture and Fats other than cocoa butter, A food composition comprising a cocoa component, The water content is 38% by mass or less, The fats and oils contained in the food composition contain 10% by mass or more of lauric fats and oils, The lauric fats and oils contain 30 to 60% lauric acid and 20% or less unsaturated fatty acids in the fatty acid residues constituting the fats and oils. Food compositions.

2. 2. The food composition according to claim 1, wherein the melting point of the lauric oil or fat is 30°C or higher.

3. The food composition of claim 1 , wherein the cocoa content comprises cocoa solids.

4. The food composition of claim 1 for non-foaming applications.

5. The food composition according to claim 1, which has no fluidity at 25°C.

6. The food composition according to claim 1, wherein the content of the thickener is 5% by mass or less.

7. 7. The food composition of claim 6, wherein the thickener is a starch.

8. A food product having a main body region and a chocolate region made of the food composition according to any one of claims 1 to 7.

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