Oily food base material and oily food using the oily food base material

Abstract

To provide an oily food base material and an oily food using the oily food base material, which can bring out features of a flavoring ingredient and / or a coloring ingredient combined therewith.SOLUTION: An oily food base material satisfying all of the following requirements (1) to (3): (1) having a plant-derived protein content of 1 mass% or more and 6 mass% or less; (2) having, in the Lab* color space, an L* value of 75 or more and 86 or less, an a* value of -3 or more and +3 or less, and a b* value of +9 or more and +21 or less; and (3) having a water content of 3 mass% or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] Related technologies This application claims the benefit of priority from Application No. 2024-039678, filed with the Japan Patent Office on March 14, 2024. The priority application is incorporated herein by reference in its entirety.

[0002] The present invention relates to an oily food base material and an oily food using the oily food base material. [Background technology]

[0003] Oil-based foods such as chocolates have a rich flavor and body and are popular among consumers as luxury goods. These oil-based foods include so-called sweet chocolate, bitter chocolate, milk chocolate, etc. that contain cocoa mass or cocoa, as well as foods that have been imparted with flavors and colors other than those derived from cocoa, such as white chocolate, strawberry chocolate, and matcha chocolate. Patent Document 1 describes an invention that shortens the drying time when coating white chocolates and colored chocolates. Cited Document 2 describes a chocolate-like food and a composite food thereof that does not inhibit the flavor or color development of white chocolate-like food or colored chocolate-like food. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-227001 [Patent Document 2] Japanese Patent Application Laid-Open No. 2009-240246 Summary of the Invention [Problem to be solved by the invention]

[0005] The inventors have considered issues related to oil-based foods. While diversity in flavor and appearance is required for oil-based foods, they have found that even when flavoring or coloring ingredients such as matcha are added to oil-based foods containing a certain amount of dairy products, the characteristics of those ingredients tend to be difficult to bring out. This tendency is particularly pronounced in oil-based foods with a moisture content of 3% by mass or less. Specifically, in terms of flavor, conventional oil-based foods tend to have a strong dairy flavor and are less likely to express the flavor of flavoring ingredients.In terms of color tone, conventional oil-based foods tend to be whitish or yellowish due to the color tone of the dairy product or cocoa butter, making it difficult to impart a deep color to the oil-based food. Both Patent Documents 1 and 2 include dairy products, but there is no suggestion that there is a relationship between dairy products and the expression of the characteristics of flavoring or coloring materials. Therefore, an object of the present invention is to provide an oil-based food base that can bring out the characteristics of flavoring materials and / or coloring materials to be combined with the oil-based food base, and an oil-based food using the oil-based food base. [Means for solving the problem]

[0006] As a result of extensive research, the inventors discovered that this problem could be solved by incorporating a plant-derived protein into an oily food base material and adjusting the color to a specific tone, leading to the present invention.

[0007] That is, the present invention provides: (1) An oily food base that meets all of the following requirements 1) to 3): 1) Plant-derived protein content is 1% by mass or more and 6% by mass or less 2) The L* value in the L*a*b* color space in a 40°C molten state is 75 to 86, a* value is between -3 and +3, b* value is between +9 and +21 3) Moisture content is 3% by mass or less; (2) The oil-based food base material according to (1), containing 1% by mass or more and 16% by mass or less of a powdered vegetable protein material containing 10% by mass or more of vegetable-derived protein; (3) The oily food base material according to (1) or (2), wherein the content of dairy products is 3% by mass or less; (4) An oily food that essentially contains the oily food base material described in (1) or (2) and contains a flavoring material and / or a coloring material; (5) The oil-based food according to (4), which contains a powdered vegetable protein material containing 10% by mass or more of vegetable-derived protein in an amount of 1% by mass or more and 16% by mass or less. (6) The oily food according to (4), wherein the dairy product content is 3% by mass or less. (7) The oily food according to any one of (4) to (6), which is for coating. (8) A composite food product obtained by coating the oily food product according to any one of (4) to (6). (9) A method for producing an oil-based food base material, which includes a step of mixing and pulverizing a powdered vegetable protein material, sugars, and fats and oils, and which satisfies all of the following requirements 1) to 3): 1) Plant-derived protein content is 1% by mass or more and 6% by mass or less 2) The L* value in the L*a*b* color space in a 40°C molten state is 75 to 86, a* value is between -3 and +3, b* value is between +9 and +21 3) Moisture content is 3% by mass or less (10) A method for producing an oily food, which comprises blending a flavoring material and / or a coloring material into the oily food base material prepared by the method according to (9). (11) A method for improving the flavor and color of oily foods using an oily food base material that satisfies all of the following requirements 1) to 3): 1) Plant-derived protein content is 1% by mass or more and 6% by mass or less 2) The L* value in the L*a*b* color space in a 40°C molten state is 75 to 86, a* value is between -3 and +3, b* value is between +9 and +21 3) The moisture content is 3% by mass or less. [Effects of the Invention]

[0008] The present invention can provide an oil-based food base that can bring out the characteristics of the flavor material and / or coloring material that is combined with it, and an oil-based food that uses the oil-based food base. In particular, if a flavoring ingredient is used, the flavor of the ingredient can be felt, and if a coloring ingredient is used, the color tone of the ingredient can be felt darker than when dairy products are used. DETAILED DESCRIPTION OF THE INVENTION

[0009] The oil-based food base of the present invention refers to chocolates, butter creams, spreads, and generally refers to foods in which fats and oils form a continuous phase. The chocolates referred to in the present invention are not limited to "pure chocolate," "chocolate," "quasi-chocolate," and "chocolate-based foods" as defined by the National Chocolate Industry Fair Trade Council, but also include oil-and-fat processed foods that contain fats and oils as an essential ingredient and use cocoa mass, cocoa, whole milk powder, dried fruit juice powder, dried vegetable powder, cocoa butter, cocoa butter substitutes, hard butter, etc. Therefore, the term may also refer collectively to foods in which edible materials are dispersed in a fat-and-oil base, such as matcha-flavored or strawberry-flavored foods that incorporate vegetable or fruit powders. A preferred embodiment of the oily food base material of the present invention is chocolate.

[0010] The oil-based food of the present invention refers to chocolates, butter creams, spreads, and generally refers to foods in which fats and oils form a continuous phase. In particular, the oil-based food of the present invention can be prepared by mixing flavoring materials and coloring materials with the oil-based food base of the present invention. A preferred embodiment of the oil-based food of the present invention is chocolates, so-called colored chocolates.

[0011] The oily food base material of the present invention has a plant-derived protein content of 1% by mass or more and 6% by mass or less, preferably 1% by mass or more and 5% by mass or less, and more preferably 1% by mass or more and 4% by mass or less. In the present invention, the term "plant-derived protein" refers to a non-animal protein derived from a plant. Examples of plant-derived proteins include, but are not limited to, proteins derived from natural sources such as wheat, legumes, grains, nuts, and malt, as well as proteins derived from concentrated natural sources such as soy protein, pea protein, mung bean protein, broad bean protein, wheat protein, oat protein, rice protein, hemp protein, nut protein, and malt extract. The legumes referred to here are plants of the Fabaceae family and the subfamily Fabaceae, and examples thereof include soybeans, peas, mung beans, kidney beans, purple peas, adzuki beans, chickpeas, etc. Cacao is a plant of the Malvaceae family, and is a seed of a different plant from the legumes that are the raw material from which the protein of the present invention is derived.

[0012] The oil-based food base material of the present invention preferably contains a powdered vegetable protein material. This powdered vegetable protein material is a material whose protein is solely derived from plants, and preferably contains at least 10% by mass of plant-derived protein. More preferably, it is at least 20% by mass, 25% by mass, and even more preferably, it is at least 30% by mass, 35% by mass, and even more preferably. Examples of the powdered vegetable protein material include dried powders obtained by grinding beans, wheat, and nuts and seeds, dried powders of plant milks such as legume milk, and powdered materials obtained by concentrating and processing proteins from beans or wheat, such as soy protein, pea protein, mung bean protein, broad bean protein, and oat protein. The blending amount of the powdered vegetable protein material in the oil-based food base of the present invention is preferably from 1% to 16% by mass, more preferably from 1% to 14% by mass, from 1% to 12% by mass, from 1% to 10% by mass, and even more preferably from 2% to 9% by mass, from 2% to 8% by mass.

[0013] The color tone of the oily food base material of the present invention can be determined using the L*, a*, and b* values ​​of the color tone in the L*a*b* color space as indicators. The color tone is measured using a color difference meter, such as the CR-400 (color difference meter manufactured by Konica Minolta, Inc.). In one embodiment, the oily food base material of the present invention has a color tone L* value of 75 or more and 86 or less, a* value of -3 or more and +3 or less, and b* value of +9 or more and +21 or less in the L*a*b* color space when melted at 40°C. By adjusting the color tone within a predetermined range, the flavor is good and the characteristics of the flavoring material and / or coloring material combined with the oily food base material can be expressed. The color tone of the oily food base of the present invention is preferably such that the L* value in the L*a*b* color space of the oily food base in a melted state at 40°C is 76 to 86, the a* value is -3 to +2, and the b* value is +9 to +20. In a more preferred embodiment, the L* value is 77 to 86, even more preferably 78 to 86, the a* value is -3 to +1, even more preferably -2 to +1, and the b* value is +9 to +19, even more preferably +10 to +18. When the L*, a*, and b* values ​​are within the appropriate ranges, the characteristics of the flavoring and coloring materials combined with the oily food base material can be expressed, and this is particularly effective in expressing color. The color tone of the present invention refers to a color tone expressed in the CIE 1976 color system in the L*a*b* color space. More specifically, the L*a*b* color space is a standard for expressing the color of an object, which is also adopted in Japan as JIS (JIS Z 8714-4), and in which lightness is expressed as L*, and chromaticity, which indicates hue and saturation, is expressed as a* and b*.

[0014] The powdered vegetable protein material used in the present invention can be selected appropriately depending on the color tone of the oily food base material. The powdered vegetable protein material used in the present invention preferably has a color tone L* value of 65 to 95, an a* value of -3 to +3, and a b* value of +10 to +30. More preferably, the color tone L* value is 66 to 94, an a* value of -2 to +3, and a b* value of +11 to +28. By using a powdered vegetable protein material having a color tone within a predetermined range in an oil-based food base, it is possible to bring out the characteristics of the flavoring material and coloring material to be combined with the oil-based food base.

[0015] The oily food of the present invention can be used for coating. Coating methods include methods of covering the entire or partial surface of the food, and decorative methods such as drawing lines on the surface of the food. Foods to be coated with the oily food are not particularly limited as long as they are confectionery or bakery products. Examples of confectionery include manju, steamed yokan, castella, dorayaki, imagawayaki, taiyaki, kintsuba, waffles, chestnut manju, mooncakes, boro, yatsuhashi, rice crackers, karinto, sponge cake, roll cake, angelica cake, pound cake, baumkuchen, fruit cake, madeleine, cream puff, mille-feuille, apple pie, tart, biscuits, cookies, crackers, steamed bread, pretzels, wafers, snacks, pizza pie, crepes, soufflés, and beignets. Examples of fruits include bananas, apples, and strawberries. Examples of bakery products include bread, rolls, fruit bread, cornbread, butter rolls, hamburger buns, donuts, French bread, rolls, sweet buns, sweet dough, hardtack, muffins, bagels, croissants, Danish pastries, and naan. Preferred examples of foods used in the present invention include confectioneries and bakery products such as sponge cake, roll cake, angel cake, pound cake, Baumkuchen, cream puffs, buns, butter rolls, doughnuts, rolls, croissants, and Danish pastries.

[0016] For continuous industrial production, a coating machine called an enrober is often used to coat oily foods. Alternatively, without using an enrober, the food can be coated by manually dipping the melted oily food into a container while keeping it warm in the container.

[0017] The fats and oils used in the oil-based food base material of the present invention are not particularly limited, but examples of fats and oils that can be used include soybean oil, sunflower seed oil, high oleic sunflower oil, cottonseed oil, rapeseed oil, high erucic acid rapeseed oil, peanut oil, rice oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, safflower oil, evening primrose oil, linseed oil, palm oil, palm kernel oil, coconut oil, shea butter, monkey fat, and other vegetable fats and oils, as well as animal fats and oils such as milk fat, beef tallow, lard, and fish oil, algae oil, fats and oils derived from microbial fermentation, medium-chain triglycerides (MCT), and their hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, processed fats and oils that have been subjected to interesterification, and further mixed fats and oils thereof. The oily food base material of the present invention preferably uses vegetable oils, algae oil, oils derived from microbial fermentation, and processed oils thereof.

[0018] In the present invention, the oil content of the oil-based food base is preferably 30 to 70% by mass, more preferably 35 to 65% by mass, and even more preferably 37 to 60% by mass, based on the total mass of the oil-based food base. By adjusting the oil content within an appropriate range, an oil-based food base with a better flavor can be produced. Furthermore, an oil-based food with excellent coating workability and appearance after coating can be prepared. The oil content in an oil-based food base refers to the percentage of all oils and fats in the oil-based food base, including oils and fats contained in raw materials such as powdered vegetable protein materials or dairy products.

[0019] The oil-based food base material of the present invention has a moisture content of 3% by mass or less. The moisture content is preferably 0.3 to 3% by mass, and more preferably 0.3 to 2% by mass. Most of this moisture is due to small amounts of moisture contained in the respective raw materials, such as the powdered vegetable protein material, sugar, or dairy products. The moisture content can be measured by the sea sand method.

[0020] The flavoring material in the present invention refers to any material that can be mixed with an oil-based food base and can impart flavor. The flavoring material is not limited to so-called fragrances or seasonings, but may be any material that can impart flavor, including foods such as matcha, fruit juice, or cheese, as well as their dried powders. In order to maintain the physical properties of the oil-based food base, the flavoring material is preferably in the form of a dry powder or dispersed or dissolved in an oil-soluble base material. The coloring material in the present invention refers to any material that is mixed with an oily food base and can color the oily food base. The coloring material is not limited to so-called coloring agents or pigments, but can be any material that can color the oily food base, including materials that themselves exhibit color, such as matcha and fruit juice. In order to maintain the physical properties of the oily food base, the coloring material is preferably in the form of a dry powder or dispersed or dissolved in an oil-soluble base material. In the present invention, the flavoring and coloring materials may have both flavoring and coloring effects, particularly in the case of food materials such as matcha and fruit juice powder. Materials that have both effects can be used without any particular restrictions. Furthermore, multiple flavoring materials and multiple coloring materials can be combined. The preferred blending amount of the flavoring material in the oil-based food is 0.01 to 10% by mass, with the lower limit of the blending amount being more preferably 0.02% by mass or more, 0.03% by mass or more, even more preferably 0.05% by mass or more, and most preferably 0.1% by mass or more. The upper limit of the blending amount is more preferably 9% by mass or 8% by mass, and even more preferably 7% by mass or 6% by mass. The preferred blending amount of the coloring material in the oil-based food varies depending on the coloring strength, but is 0.001 to 10% by mass, with more preferred lower limits of 0.003% by mass, 0.005% by mass, and even more preferred 0.008% by mass and 0.01% by mass, and more preferred upper limits of 9% by mass and 8% by mass, and even more preferred 7% by mass and 6% by mass.

[0021] In the present invention, being able to express the characteristics of a flavor material means that, for example, in the case of fruit juice powder, the flavor of the fruit juice can be strongly perceived. When fruit juice powder is mixed with general white chocolate, the rich flavor derived from dairy products or cocoa butter may make the flavor of the fruit juice less noticeable. When a flavor material such as fruit juice powder is mixed with the oil-based food base of the present invention, the flavor of the flavor material can be perceived more clearly than in general white chocolate. Therefore, the present invention can be said to be a method for improving the flavor of an oily food when preparing the oily food by mixing a flavor material with an oily food base.

[0022] In the present invention, "being able to express the characteristics of a coloring material" means that the color of the coloring material can be perceived as darker. When a coloring material is added to a general white chocolate, the colored color may become whitish or yellowish depending on the color tone of the dairy product or cocoa butter. Therefore, it has tended to be difficult to adjust the color of the white chocolate to a dark color. When a coloring material is added to the oil-based food base of the present invention, the color after coloring can be perceived as darker than that of a general white chocolate. Therefore, the present invention can be said to be a method for improving the color tone of oily foods when preparing oily foods by mixing a coloring material with an oily food base material.

[0023] In the present invention, dairy products refer to all raw milk-derived ingredients conventionally used in chocolates, including whole milk powder, skim milk powder, whey powder, buttermilk powder, and cream powder. Since dairy products are used in oil-based food bases in which fats and oils form the continuous phase, it is preferable to use powdered dairy products with a moisture content of less than 10% by mass. The dairy product content in the oil-based food base of the present invention is preferably 3% by mass or less, more preferably 0-3% by mass, 0-2% by mass, even more preferably 0-1% by mass, and most preferably substantially free of dairy products.

[0024] The oil-based food base material of the present invention contains a plant-derived protein, which imparts a flavor known as kokumi to the oil-based food base material. This kokumi is thought to contribute to the effect of making the overall flavor distinct when a flavoring material is mixed into the oil-based food base material without inhibiting the characteristics of the flavoring material.

[0025] The oil-based food base material of the present invention can be produced in the same manner as in the production of ordinary chocolates. Specifically, the base material can be obtained by mixing an appropriate amount of raw materials, such as powdered vegetable protein material, various powdered foods such as sugars, emulsifiers, flavorings, and colorings, with an oil or fat, followed by rolling as a pulverizing step, adding the remaining raw materials as appropriate, and then performing a conching or mixing process as a mixing step. Alternatively, a production method in which the mixing and pulverizing steps are performed in parallel using a ball mill or bead mill can also be used. The timing of mixing the flavoring material and coloring material into the oil-based food base material of the present invention is not particularly limited. For example, after preparing the oil-based food base material, the flavoring material and coloring material can be appropriately added to the melted oil-based food base material and mixed.

[0026] The raw materials used in the oily food base material of the present invention are not particularly limited and can be materials containing plant-derived proteins or other ingredients. The composition of chocolate, a typical oily food base material, can also be used as a reference. For example, sugars, oils and fats, and other edible ingredients can be appropriately combined. Other additives include emulsifiers, antioxidants, flavorings, etc., but the type and amount are not limited, and they may not be added at all. [Example]

[0027] The present invention will be described in more detail below with reference to examples, in which % and parts are all by mass. In the following studies, the color tone of the powdered vegetable protein material or the powdered raw materials such as whole milk powder used for comparison was measured at 25°C using a colorimeter (ZE-6000: manufactured by Nippon Denshoku Industries Co., Ltd.). The color tone of the oily food base material was measured by measuring the oily food base material in a melted state at 40°C using a color difference meter (CR-400: manufactured by Konica Minolta, Inc.).

[0028] Consideration 1 The study was carried out using commercially available oily food base 1 or 2 shown in Table 1, or oily food base 3 prepared as follows. The following oily food bases 1 and 2 were used: Oily food base 1: Couverture White (Fuji Oil Co., Ltd.) Oily food base 2: Erich Blanc Flakes (Fuji Oil Co., Ltd.) Oily food base 3 was prepared as follows. Powdered ingredients such as sugar and soy milk powder were mixed with a portion of melted cocoa butter in a mixer according to the formulation shown in Table 1, and the mixture was pulverized in a roll refiner. The remaining cocoa butter, vegetable oil, lecithin, and flavoring were then added and mixed to prepare oil-based food base material 3. These oil-based food base materials 1, 2 and 3 were melted at 50°C, and the coloring material and flavoring material were mixed with the melted oil-based food base material to prepare oil-based foods. The prepared oil-based food was subjected to a tempering treatment, molded using a mold, and aged for one week at 20° C. The mixed composition is shown in Table 2. The following raw materials were used in the study. Soy milk powder: "Low-fat soy milk" (manufactured by Fuji Oil Co., Ltd.) was sterilized by indirect heating at 110°C for 3 minutes and powdered by hot air drying at a hot air temperature of 190°C. The protein content was 50.5% by mass. Starch hydrolysate: Commercially available DE18 maltodextrin was used. As the vegetable oil, a commercially available cocoa butter substitute was used. The coloring material used was beet red (oil-based Sunbeet No. 2210 (manufactured by San-Ei Gen F.F.I. Co., Ltd.)). A commercially available strawberry flavoring was used as the flavoring material. The moisture content of each oily food base material was 0.7% by mass for Comparative Examples 1 and 2, and 1.0% by mass for Example 1. The moisture content was measured using the sea sand method. The table shows the formulation, the contents of dairy products, plant-derived proteins and powdered plant protein materials, and the color tone L*a*b* of the oily food base material. In the table, powdered vegetable protein material is referred to as "vegetable protein material."

[0029] [Table 1]

[0030] The flavor and color appearance of each oily food were evaluated. Flavor evaluation The flavor was evaluated by a sensory panel of five experts in the field, who evaluated the oily foods. The sensory evaluation scores were determined by consensus of the panelists on a scale of 1 to 5 according to the following criteria: 5 points: The flavor of the flavoring ingredients can be clearly felt, very good. 4 points: You can taste the flavoring ingredients, which is good. 3 points: The flavor of the ingredients is a little weak, but still acceptable. 2 points: Rich flavor derived from dairy products and cocoa butter, with a weak flavoring. 1 point: The rich flavor from dairy products and cocoa butter is strong, making it difficult to taste the flavoring ingredients. Color evaluation The color tone evaluation was carried out by visual sensory evaluation by experienced taste panelists, similar to the flavor evaluation, and the panelists agreed to assign a score of 1 to 5 according to the following evaluation criteria. 5 points: The added coloring material made the color of the oily food darker than the test group with a score of 4, which was very good. 4 points: The added coloring material gives oily foods a deep, good color. 3 points: The color tone of the added coloring material seems a little dull, but is within the acceptable range. 2 points: The color of oily foods is whitish or yellowish due to the coloring from dairy products or cocoa butter. 1 point: Due to the coloring from dairy products and cocoa butter, the color of oily foods is white or yellowish.

[0031] The overall quality was judged according to the following criteria. The results are shown in Table 2. Good: Flavor and color both score 4 or above Fair: Flavor and color ratings are both 3 points or higher, and do not qualify as "good." Unsuitable: At least one of the flavor and color evaluations is 2 points or less

[0032] [Table 2]

[0033] When the oil-based food base material of the present invention was used, the strawberry flavor was strongly felt when the strawberry flavoring was added. In addition, the beet red color was adjusted to a reddish-purple color.

[0034] Consideration 2 As shown in the formulation in Table 3, powdered raw materials such as sugar and powdered vegetable protein material were mixed with a portion of melted vegetable oil in a mixer, and the mixture was then pulverized in a roll refiner. The remaining oil, lecithin, and flavoring were then added and mixed to prepare an oil-based food base material. The powdered vegetable protein materials used were the powdered soy protein and soy flour shown below. Powdered soy protein: Prolina ND (manufactured by Fuji Oil Co., Ltd.) was used. The protein content was 85.7% by mass. Soybean flour: Commercially available whole soybeans were used as raw materials. The soybeans were dehulled and split into halves, then heated with steam, dried, and crushed into powder. The protein content was 37.3% by mass. Powdered pea protein: Empro E 86 (manufactured by Emsland) was used. The protein content was 80.9% by mass. The vegetable oil used in Table 3 was a blend of soft palm fractionated oil with an iodine value of 67 and palm kernel oil that had been hardened to an iodine value of 2.5 and then refined in a conventional manner, in a ratio of 1:9. The moisture content was 1.0 mass % in all the samples of the comparative examples and examples. The table shows the formulation, the contents of dairy products, plant-derived proteins and powdered plant protein materials, and the color tone L*a*b* of the oily food base material. In the table, powdered vegetable protein material is referred to as "vegetable protein material."

[0035] [Table 3]

[0036] An oil-based food was prepared by adding and mixing beetroot red and strawberry flavor to the obtained oil-based food base material according to the formulation shown in Table 4. The mixing method was the same as in Study 1, where the ingredients were added to the oil-based food base material in a molten state at 50°C. The molten sample was then adjusted to 40°C, cooled and solidified into a 10 mm thick plate, and aged at 20°C for one week. Flavor and color evaluations were performed using the same indices as in Study 1. The results are shown in Table 4.

[0037] [Table 4]

[0038] The oil-based foods prepared using the oil-based food base materials of the Examples had good flavor and color. By increasing the amount of coloring material added, the color of the comparative examples could sometimes be made within an acceptable range, but the flavor of the flavoring material was difficult to detect.

[0039] Consideration 3 Oil-based foods were prepared by adding and mixing the following flavoring and coloring materials to the oil-based food base obtained in Study 2 according to the formulations in Table 5. The mixing method was the same as in Study 1, where the materials were added to the oil-based food base in a molten state at 50°C. The molten sample was then adjusted to 40°C, cooled and solidified into a 10 mm thick plate, and aged at 20°C for one week. The following coloring materials were used: Green pigment: Oil-based green No. 4300 (manufactured by San-ei Gen F.F.I. Co., Ltd., gardenia and safflower mixed pigment) Red koji dye: Oil-based red NO. 4568 (manufactured by San-ei Gen F.F.I. Co., Ltd.) Safflower yellow pigment: Oil-based Yellow No. 2 (manufactured by San-ei Gen F.F.I. Co., Ltd.) Flavor and color evaluations were performed using the same indices as in Study 1. The results are shown in Table 5. The oily food was melted and adjusted to 40°C, and then coated on a roll bread, and the color tone of the appearance was visually evaluated.Five taste panelists skilled in the field then tasted the food and performed a sensory evaluation. The roll bread used was Chojuku Roll manufactured by Shikishima Bakery Co., Ltd.

[0040] [Table 5]

[0041] Even when the flavoring material and coloring material combined were changed, the oily foods prepared using the oily food base of the Examples had good flavor and color. When the Example was used, the composite food product in which the roll bread was coated with the oily food had a good flavor and appearance color tone.

[0042] Consideration 4 In the same manner as in Study 2, sugar, powdered vegetable protein material, and other powdered ingredients were mixed with a portion of the melted vegetable oil in a mixer according to the formulation in Table 6, and the mixture was pulverized in a roll refiner. After that, the remaining oil, lecithin, and flavoring were added and mixed to prepare an oil-based food base material. The following powdered vegetable protein materials were used: Oat powder: Nisshoku Oat Powder (manufactured by Nippon Food Manufacturing Co., Ltd.) was used. The protein content was 10.1% by mass. Sunflower seed powder: Sunflower R (manufactured by Union Shoji Co., Ltd.) was crushed in a crusher and used. The protein content was 25.9% by mass. The moisture content was 1.0 mass % in all examples. The table shows the formulation, the contents of dairy products, plant-derived proteins and powdered plant protein materials, and the color tone L*a*b* of the oily food base material. In the table, powdered vegetable protein material is referred to as "vegetable protein material."

[0043] [Table 6]

[0044] An oil-based food was prepared by adding and mixing beetroot red and strawberry flavor to the obtained oil-based food base material according to the formulation shown in Table 7. The mixing method was the same as in Study 1, where the ingredients were added to the oil-based food base material in a molten state at 50°C. The molten sample was adjusted to 40°C, then cooled and solidified into a 10 mm thick plate, and aged at 20°C for one week. Flavor and color evaluations were performed using the same indices as in Study 1. The results are shown in Table 7.

[0045] [Table 7]

[0046] Even when the powdered vegetable protein material from which the protein was derived was changed, oily foods with good flavor and color were obtained.

[0047] Consideration 5 In the same manner as in Study 2, sugar, powdered vegetable protein material, and other powdered ingredients were mixed with a portion of the melted vegetable oil in a mixer according to the formulation in Table 8, and the mixture was pulverized in a roll refiner. The remaining oil, lecithin, and flavoring were then added and mixed to prepare an oil-based food base material. The powdered vegetable protein ingredients used were the same powdered soy protein and soy flour as in Study 2. The vegetable oil used in Table 8 was a blend of soft palm fractionated oil with an iodine value of 67, as in Study 2, and palm kernel oil that had been hardened to an iodine value of 2.5 and then refined in the usual manner, in a 1:9 ratio. The moisture content was 1.0 to 1.3 mass % in both the Examples and Comparative Examples. The table shows the formulation, the contents of dairy products, plant-derived proteins and powdered plant protein materials, and the color tone L*a*b* of the oily food base material. In the table, powdered vegetable protein material is referred to as "vegetable protein material."

[0048] [Table 8]

[0049] An oil-based food was prepared by adding and mixing beetroot red and strawberry flavor to the obtained oil-based food base material according to the formulation shown in Table 9. The mixing method was the same as in Study 1, where the ingredients were added to the oil-based food base material in a molten state at 50°C. The molten sample was then adjusted to 40°C, cooled and solidified into a 10 mm thick plate, and aged at 20°C for one week. The flavor and color appearance of each oily food were evaluated according to the following criteria. Flavor evaluation The flavor was evaluated by a sensory panel of five experts in the field, who evaluated the oily foods. The sensory evaluation scores were determined by consensus of the panelists on a scale of 1 to 5 according to the following criteria: 5 points: The flavor of the flavoring ingredients can be clearly felt, very good. 4 points: You can taste the flavoring ingredients, which is good. 3 points: The flavor of the ingredients is a little weak, but still acceptable. 2 points: Rich in flavor from the powdered vegetable protein ingredients, with a weak flavor from the flavoring ingredients. 1 point: The powdered vegetable protein has a strong rich flavor, making it difficult to taste the flavoring ingredients. Color evaluation The color tone evaluation was carried out by visual sensory evaluation by experienced taste panelists, similar to the flavor evaluation, and the panelists agreed to assign a score of 1 to 5 according to the following evaluation criteria. 5 points: The added coloring material made the color of the oily food darker than the test group with a score of 4, which was very good. 4 points: The added coloring material gives oily foods a deep, good color. 3 points: The color tone of the added coloring material seems a little dull, but is within the acceptable range. 2 points: The color of oily foods is yellowish due to the color derived from the powdered vegetable protein material. 1 point: The color of oily foods is strongly yellowish due to the color derived from the powdered vegetable protein material.

[0050] The overall quality was judged according to the following criteria, similar to those in Study 1. The results are shown in Table 9. Good: Flavor and color both score 4 or above Fair: Flavor and color ratings are both 3 points or higher, and do not qualify as "good." Unsuitable: At least one of the flavor and color evaluations is 2 points or less The oily food was melted and adjusted to 40°C, and then coated on a roll bread, and the color tone of the appearance was visually evaluated.Five taste panelists skilled in the field then tasted the food and performed a sensory evaluation.

[0051] [Table 9]

[0052] If the plant-derived protein content and color of the oily food base material were appropriate, the flavor and color of the oily food mixed with flavoring and coloring materials could be rated at 3 points or higher. When the Example was used, the composite food product in which the roll bread was coated with the oily food had a good flavor and appearance color tone.

[0053] Consideration 6 In the same manner as in Study 2, sugar, powdered vegetable protein material, and other powdered ingredients were mixed with a portion of the melted vegetable oil in a mixer according to the formulation in Table 10, and the mixture was pulverized in a roll refiner. The remaining oil, lecithin, and flavoring were then added and mixed to prepare an oil-based food base material. The powdered vegetable protein material used was the soy milk powder also used in Study 1. The vegetable oils in Table 10 were the same as those used in Study 2. The moisture content was 1.0% by mass. The table shows the formulation, the contents of dairy products, plant-derived proteins and powdered plant protein materials, and the color tone L*a*b* of the oily food base material. In the table, powdered vegetable protein material is referred to as "vegetable protein material."

[0054] [Table 10]

[0055] Oil-based foods were prepared by adding and mixing coloring and flavoring to the obtained oil-based food base material according to the formulation shown in Table 11. The mixing method was the same as in Study 1, where the coloring and flavoring were added to the oil-based food base material in a molten state at 50°C. The molten sample was adjusted to 40°C, then cooled and solidified into a 10 mm thick plate, and aged at 20°C for one week. Flavor and color were evaluated using the same indices as in Study 1. The results are shown in Table 11.

[0056] [Table 11]

[0057] Even when the flavoring material and coloring material combined were changed, the oily foods prepared with the oily food base of the example using soy milk powder had good flavor and color. When the Example was used, the composite food product in which the roll bread was coated with the oily food had a good flavor and appearance color tone.

[0058] The color of the whole milk powder and the powdered vegetable protein materials used in the above studies was measured at 25°C using a colorimeter (ZE-6000, manufactured by Nippon Denshoku Industries Co., Ltd.). The results and the protein content of each are shown in Table 12.

[0059] [Table 12]

[0060] An oil-based food base material was produced using the commercially available soybean flour listed in Table 12 in the same manner as other powdered protein ingredients, but even when colored with beet red, yellow was mixed in, making it difficult to achieve a deep reddish-purple color.

[0061] These studies have shown that if an oil-based food base material satisfies the following requirements, it can bring out the characteristics of the flavor and coloring materials that are combined with it. (1) The plant-derived protein content is 1% by mass or more and 6% by mass or less (2) The L* value in the L*a*b* color space in a 40°C molten state is 75 to 86. a* value is between -3 and +3, b* value is between +9 and +21 (3) Moisture content is 3% by mass or less [Industrial Applicability]

[0062] The present invention can provide an oil-based food base that can bring out the characteristics of the flavor material and / or coloring material that is combined with it, and an oil-based food that uses the oil-based food base.

Claims

1. An oil-based food base that meets all of the following requirements (1) to (3). (1) The plant-derived protein content is 1% by mass or more and 6% by mass or less (2) The L* value in the L*a*b* color space in a 40°C molten state is 75 or more and 86 or less; a* value is between -3 and +3, b* value is between +9 and +21 (3) Moisture content is 3% by mass or less

2. 2. The oil-based food base material according to claim 1, comprising 1% by mass or more and 16% by mass or less of a powdered vegetable protein material containing 10% by mass or more of vegetable-derived protein.

3. 3. The oil-based food base material according to claim 1, wherein the content of dairy products is 3% by mass or less.

4. An oil-based food comprising the oil-based food base material according to claim 1 or 2 as an essential component and containing a flavoring material and / or a coloring material.

5. 5. The oil-based food according to claim 4, comprising 1% by mass or more and 16% by mass or less of a powdered vegetable protein material containing 10% by mass or more of vegetable-derived protein.

6. 5. The oily food according to claim 4, wherein the dairy product content is 3% by mass or less.

7. The oily food according to any one of claims 4 to 6, which is for coating.

8. A composite food product obtained by coating the oily food product according to any one of claims 4 to 6.

9. A method for producing an oil-based food base material, which comprises a step of mixing and pulverizing a powdered vegetable protein material, sugars, and fats and oils, and which satisfies all of the following requirements (1) to (3): (1) The plant-derived protein content is 1% by mass or more and 6% by mass or less (2) The L* value in the L*a*b* color space in a 40°C molten state is 75 or more and 86 or less; a* value is between -3 and +3, b* value is between +9 and +21 (3) Moisture content is 3% by mass or less

10. A method for producing an oily food, comprising blending a flavoring material and / or a coloring material with the oily food base material prepared by the method according to claim 9.

11. A method for improving the flavor and color of oily foods using an oily food base material that satisfies all of the following requirements (1) to (3): (1) The plant-derived protein content is 1% by mass or more and 6% by mass or less (2) The L* value in the L*a*b* color space in a 40°C molten state is 75 or more and 86 or less; a* value is between -3 and +3, b* value is between +9 and +21 (3) Moisture content is 3% by mass or less

Images