Oily food

Abstract

To provide an oily food that can bring out features of a flavoring ingredient and / or a coloring ingredient combined with the oily food.SOLUTION: An oily food satisfying all of the following requirements (1) to (4): (1) comprising a powdered plant-derived protein material meeting the following conditions: in the Lab* color space, L* value of 65 or more and 95 or less, a* value of -3 or more and +3 or less, b* value of +10 or more and +30 or less; (2) having a plant-derived protein content of 1 mass% or more and 6 mass% or less; (3) comprising a flavoring ingredient and / or a coloring ingredient; and (4) 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. 2024-039685, 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 oily foods. [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 that can bring out the characteristics of the flavor material and / or color material that is combined with it. [Means for solving the problem]

[0006] As a result of extensive research, the inventors discovered that this problem could be solved by incorporating a powdered vegetable protein material having a specific color tone into an oil-based food, leading to the present invention.

[0007] That is, the present invention provides: (1) Oily foods that meet all of the following requirements 1) to 4): 1) Contains powdered vegetable protein material that meets the following requirements: The L* value in the L*a*b* color space is between 65 and 95. a* value is between -3 and +3, b* value is between +10 and +30, 2) The plant-derived protein content is 1% by mass or more and 6% by mass or less. 3) Contains flavoring and / or coloring materials; 4) Moisture content is 3% by mass or less; (2) The oil-based food according to (1), wherein the powdered vegetable protein material contains 16% by mass or more of vegetable protein. (3) The oily food according to (1) or (2), wherein the dairy product content is 3% by mass or less. (4) The oil-based food according to (1) or (2), containing the powdered vegetable protein material in an amount of 1% by mass or more and 10% by mass or less. (5) The oily food according to (1) or (2), which is for coating. (6) The oily food according to (3), which is for coating. (7) The oily food according to (4), which is for coating. (8) A composite food product coated with the oily food product according to (1) or (2). (9) A method for producing an oily food, which includes a step of mixing and pulverizing a powdered vegetable protein material with sugars and fats and oils, and which satisfies all of the following requirements 1) to 4): 1) Formulated with powdered vegetable protein material that meets the following requirements: The L* value in the L*a*b* color space is between 65 and 95. a* value is between -3 and +3, b* value is between +10 and +30, 2) The plant-derived protein content is 1% by mass or more and 6% by mass or less. 3) Adding flavoring materials and / or coloring materials during or after the process; 4) Moisture content is 3% by mass or less; (10) A method for improving the flavor and color of oily foods, which is prepared so as to satisfy all of the following requirements 1) to 4): 1) Contains powdered vegetable protein material that meets the following requirements: The L* value in the L*a*b* color space is between 65 and 95. a* value is between -3 and +3, b* value is between +10 and +30, 2) The plant-derived protein content is 1% by mass or more and 6% by mass or less. 3) Adding flavoring materials and / or coloring materials during or after the process; 4) Moisture content is 3% by mass or less; is. [Effects of the Invention]

[0008] The present invention can provide an oil-based food that can bring out the characteristics of the flavor material and / or color material that is combined with it. 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 foods of the present invention refer to chocolates, butter creams, and spreads, and generally refer 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," "semi-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 "chocolate" may also refer 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 of the present invention is chocolate.

[0010] The oil-based food 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.

[0011] The oil-based food of the present invention contains a powdered vegetable protein material. The powdered vegetable protein material is a material whose protein is composed solely of protein derived from plants. Plant-derived proteins refer to non-animal proteins derived from plants. 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] Examples of the powdered vegetable protein material used in the oil-based food of the present invention include dried powders obtained by crushing beans, wheat, and nuts, dried powders of vegetable milk such as bean 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.

[0013] The color tone of the powdered vegetable protein material used in 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 ZE-6000 color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd.). The powdered vegetable protein material used in the present invention 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. 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. More preferably, the color tone L* value is 69 to 93, an a* value of -2 to +2, and a b* value of +12 to +25. By using a powdered vegetable protein having a color tone within a predetermined range in an oil-based food, it is possible to bring out the characteristics of the flavoring material and coloring material to be combined with the oil-based food.

[0014] The powdered vegetable protein material used in the present invention preferably contains plant-derived protein in an amount of 10% by mass or more, more preferably 20% by mass or more, 25% by mass or more, and even more preferably 30% by mass or more, 35% by mass or more. The blending amount of the powdered vegetable protein material in the oil-based food 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.

[0015] The oil-based food of the present invention contains a powdered vegetable protein material, and therefore contains vegetable-derived protein among its ingredients. The inclusion of vegetable-derived protein imparts a rich flavor to the oil-based food. This rich flavor is thought to contribute to the distinct overall flavor perception when a flavoring material is mixed into the oil-based food without interfering with the characteristics of the flavoring material. The vegetable-derived protein content in the oil-based food is 1% by mass or more and 6% by mass or less. Preferably, it is 1% by mass or more and 5% by mass or less, and more preferably, it is 1% by mass or more and 4% by mass or less.

[0016] The flavoring material in the present invention refers to any material that can be mixed into an oil-based food and can impart flavor. The flavoring material is not limited to so-called fragrances or seasonings, but can 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, 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 a material that is mixed with an oil-based food and is capable of coloring the oil-based food in general. The coloring material is not limited to so-called coloring agents or pigments, but may be any material that can color an oil-based food, and also includes materials that themselves exhibit color, such as matcha and fruit juice. In order to maintain the physical properties of the oil-based food, 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 blend amount of the flavoring material in the oil-based food is 0.01 to 10% by mass, with more preferred lower limits of 0.02% or 0.03% by mass, even more preferred 0.05% by mass, and most preferred 0.1% by mass. The more preferred upper limits of the blend amount are 9% or 8% by mass, and even more preferred 7% 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.

[0017] In the present invention, dairy products refer to all raw milk-derived ingredients conventionally used in chocolates, examples of which include whole milk powder, skim milk powder, whey powder, buttermilk powder, and cream powder. Since dairy products are used in oil-based foods in which fats and oils form a 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 of the present invention is preferably 3% by mass or less, more preferably 0 to 3% by mass, 0 to 2% by mass, even more preferably 0 to 1% by mass, and most preferably substantially free of dairy products.

[0018] 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.

[0019] 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.

[0020] The fats and oils used in the oil-based food of the present invention are not particularly limited, but examples of fats and oils that can be used include vegetable fats and oils such as 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, and monkey fat, 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 hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hydrogenated oils, processed fats and oils that have been subjected to interesterification, and further mixed fats and oils thereof. The oily food of the present invention preferably uses vegetable oils, algae oil, oils derived from microbial fermentation, and processed oils thereof.

[0021] In the present invention, the oil content of the oil-based food 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. By adjusting the oil content within an appropriate range, an oil-based food with a good flavor can be produced. Furthermore, an oil-based food with excellent coating workability and appearance after coating can be prepared. The oil content in oil-based foods refers to the percentage of all oils and fats in the oil-based foods, including oils and fats contained in raw materials such as powdered vegetable protein materials or dairy products.

[0022] In the present invention, being able to express the characteristics of a flavor material means, for example, in the case of fruit juice powder, being able to strongly sense the flavor of fruit juice. 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 fruit juice less noticeable. When a flavor material such as fruit juice powder is mixed with the oil-based food of the present invention, the flavor of the flavor material can be sensed more clearly than with general white chocolate. Therefore, the present invention can be said to be a method for improving the flavor of oily foods when preparing oily foods by mixing flavor materials.

[0023] 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 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 coloring materials.

[0024] The oil-based food of the present invention can be produced in the same manner as in the production of ordinary chocolates. Specifically, the oil-based food is mixed with an appropriate selection of ingredients, such as powdered vegetable protein material, various powdered foods such as sugars, emulsifiers, flavorings, and colorings, followed by a rolling process (a pulverizing step), adding the remaining ingredients as appropriate, and then performing a conching or mixing process (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 of the present invention is not particularly limited. In the production process of the oil-based food, they can be added before the grinding step or in the mixing step after the grinding step. Alternatively, the prepared oil-based food can be remelted and then appropriately mixed with the flavoring material and coloring material.

[0025] The raw materials used in the oil-based food of the present invention are not particularly limited and can be anything other than plant-derived protein-containing materials. The composition of chocolate, a typical oil-based food, 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, and flavorings, but the type and amount are not limited, and they may not be added at all. [Example]

[0026] 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 was measured by measuring the oily food in a melted state at 40°C using a color difference meter (CR-400: manufactured by Konica Minolta, Inc.).

[0027] Consideration 1 Oil-based foods were prepared using the powdered vegetable protein material or whole milk powder shown in Table 1 according to the formulations shown in Table 2. Specifically, 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 pulverized in a roll refiner. The remaining oil, lecithin, and flavoring were then added and mixed, and beetroot red and strawberry flavoring were added according to the formulations shown in Table 2, to prepare the oil-based foods. The molten sample was adjusted to 40°C, and the color was measured using a colorimeter. The sample was then cooled and solidified into a 10 mm thick plate, which was then aged at 20°C for one week. The moisture content of the oily food was measured using the sea sand method and was found to be 1.0% by mass for all samples of the comparative examples and examples. Table 1 shows the color L*a*b* values ​​and protein content of each powder.

[0028] 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 was evaluated visually by skilled taste panelists in the same way as the flavor evaluation, and the panelists agreed to assign a score of 1 to 5 according to the following criteria. In addition, the color tone of the melted product was measured at 40°C using a color difference meter. 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.

[0029] 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

[0030] The results are shown in Table 3. The following ingredients were used to prepare the oily food: Powdered soy protein: Prolina ND (manufactured by Fuji Oil Co., Ltd.) was used. Soybean flour: Commercially available whole soybeans were used as raw materials. The soybeans were dehulled and de-hypocotyled to form halved soybeans, which were then heated with steam, dried, and then crushed into powder. Powdered pea protein: Empro E 86 (manufactured by Emsland) was used. The vegetable oil used 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 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. In the tables that follow, powdered vegetable protein materials are referred to as "vegetable protein materials."

[0031] [Table 1]

[0032] [Table 2]

[0033] [Table 3]

[0034] The oil-based foods 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. In addition, we tried to make prototype oily foods using the commercially available soybean flour listed in Table 1, just like other oily foods, but even when we colored it with beet red, yellow was mixed in, making it difficult to achieve a good deep reddish-purple color.

[0035] Consideration 2 An oil-based food was prepared using the same powdered vegetable protein material as in Study 1, according to the formulation in Table 4. Different flavor and coloring materials were used to prepare the oil-based food. The molten sample was adjusted to 40°C and its color was measured using a colorimeter. It was then 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.) Oil Green No. 4300 was a green pigment that was a mixture of gardenia pigment and safflower 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.

[0036] [Table 4]

[0037] [Table 5]

[0038] Even when the flavor and coloring materials used were changed, the oil-based foods of the Examples had good flavor and color. The color of Example 5 was a deep green with an L* value of 67.30, an a* value of -14.34, and a b* value of +23.65. The color of Example 6 was a deep vermilion with an L* value of 52.86, an a* value of +27.06, and a b* value of +10.67. The color of Example 7 was a deep yellow with an L* value of 80.78, an a* value of -5.31, and a b* value of +36.80.

[0039] Consideration 3 In the same manner as in Study 1, powdered ingredients such as sugar and powdered vegetable protein material were mixed with some of the melted vegetable oil in a mixer according to the formulation in Table 6, and then pulverized in a roll refiner.The remaining oil, lecithin, and flavoring were then added and mixed, and after mixing, beetroot red and strawberry flavoring were added and mixed to prepare an oil-based food.The molten sample was adjusted to 40°C and its color was measured using a colorimeter, after which it was 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. The following powdered vegetable protein ingredients were used. The color and vegetable protein content are shown in Table 8. Oat powder: Nisshoku Oat Powder (manufactured by Nippon Food Manufacturing Co., Ltd.) was used. Sunflower seed powder: Sunflower R (manufactured by Union Shoji Co., Ltd.) was crushed in a grinder and used. The moisture content was 1.0 mass % in all examples.

[0040] [Table 6]

[0041] [Table 7]

[0042] [Table 8]

[0043] Even when the powdered vegetable protein material from which the protein was derived was changed, oily foods with good flavor and color were obtained.

[0044] Consideration 4 In the same manner as in Study 1, powdered ingredients such as sugar and powdered vegetable protein material were mixed with some of the melted vegetable oil in a mixer according to the formulation in Table 9, and then pulverized in a roll refiner.The remaining oil, lecithin, and flavoring were then added and mixed, and after mixing, beetroot red and strawberry flavoring were added and mixed to prepare an oil-based food.The molten sample was adjusted to 40°C and its color was measured using a colorimeter.It was then cooled and solidified into a 10 mm thick plate and aged at 20°C for one week. The moisture content was 1.0 to 1.3 mass % in both the Examples and Comparative Examples. 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 was evaluated visually by skilled taste panelists in the same way as the flavor evaluation, and the panelists agreed to assign a score of 1 to 5 according to the following criteria. In addition, the color tone of the melted product was measured at 40°C using a color difference meter. 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.

[0045] The overall quality was judged according to the following criteria, similar to those in Study 1. The results are shown in Table 10. 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

[0046] [Table 9]

[0047] [Table 10]

[0048] If the content of powdered vegetable protein ingredients and vegetable protein content used in oily foods are appropriate, the flavor and color of oily foods mixed with flavoring ingredients and coloring ingredients will be rated at 3 points or higher.

[0049] Consideration 5 In the process of preparing oily foods according to the formulations in Table 11, oily foods were prepared by changing the timing of adding the flavoring material and coloring material. The strawberry powder, matcha green tea, and acidulant, which are in powder form, were mixed with other powder ingredients and pulverized in a roll refiner. The flavoring and beet red were mixed during the mixing process after pulverization to prepare an oil-based food product. After measuring the color difference of the melted sample at 40°C, the sample was coated on a roll and the color tone of the appearance was visually evaluated. Five expert taste panelists tasted the sample and conducted a sensory evaluation. The evaluation criteria were the same as in Study 4. The roll bread used was Chojuku Roll manufactured by Shikishima Bakery Co., Ltd.

[0050] [Table 11]

[0051] In the composite foods in which rolls were coated with oily foods, when the Examples were coated, a good flavor could be felt in all cases. Specifically, a strong strawberry flavor or matcha flavor was felt. In addition, in all composite foods, the color tone of the oily food was felt to be deep, and they had a good appearance of reddish purple or green. Even when the timing of adding flavoring and coloring materials was changed, good oily foods could be obtained.

[0052] Consideration 6 In the same manner as in Study 1, powdered ingredients such as sugar and soy milk powder (a powdered vegetable protein material) were mixed with some of the melted vegetable oil in a mixer according to the formulation in Table 12, and then pulverized in a roll refiner.The remaining oil, lecithin, and flavoring were then added and mixed, and the coloring and flavoring materials were added to prepare an oil-based food.The molten sample was adjusted to 40°C and its color was measured using a colorimeter.It was then cooled and solidified into a 10 mm thick plate and aged at 20°C for one week. The moisture content was 1.0 to 1.3 mass % in all cases. The flavor and color appearance of each oily food were evaluated using the criteria used in Study 4. The soy milk powder used was a sample prepared as follows. 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. The color tone of the obtained soy milk powder was L* value 88.27, a* value -0.03, and b* value +21.29. The color tone and evaluation results are shown in Table 13.

[0053] [Table 12]

[0054] [Table 13]

[0055] Even when the flavoring and coloring materials used were changed, the oil-based foods of the Examples using soy milk powder had good flavor and color. Furthermore, when the obtained oil-based foods were coated on rolls to prepare composite foods, all Examples had a good flavor.

[0056] These studies have shown that oily foods that meet the following requirements can bring out the characteristics of the flavor and coloring materials they are combined with. (1) Contains powdered vegetable protein ingredients that meet the following requirements: The L* value in the L*a*b* color space is between 65 and 95. a* value is between -3 and +3, b* value is between +10 and +30 (2) The plant-derived protein content is 1% by mass or more and 6% by mass or less. (3) Contains flavoring and / or coloring materials (4) Moisture content is 3% by mass or less [Industrial Applicability]

[0057] According to the present invention, it is possible to provide an oil-based food that can bring out the characteristics of the flavoring material and coloring material to be combined with the oil-based food.

Claims

1. Oily foods that meet all of the following requirements (1) to (4). (1) Contains powdered vegetable protein ingredients that meet the following requirements: The L* value in the L*a*b* color space is between 65 and 95. a* value is between -3 and +3, b* value is between +10 and +30 (2) The plant-derived protein content is between 1% and 6% by mass. (3) Contains flavoring and / or coloring materials (4) Moisture content is 3% by mass or less

2. 2. The oil-based food according to claim 1, wherein the powdered vegetable protein material contains 10% by mass or more of vegetable-derived protein.

3. 3. The oily food according to claim 1, wherein the dairy product content is 3% by mass or less.

4. 3. The oil-based food according to claim 1 or 2, comprising the powdered vegetable protein material in an amount of 1% by mass or more and 16% by mass or less.

5. The oily food according to claim 1 or 2, which is for coating.

6. The oily food according to claim 3, which is for coating.

7. The oily food according to claim 4, which is for coating.

8. A composite food product obtained by coating the oily food product according to claim 1 or 2.

9. A method for producing an oil-based food, which includes a step of mixing and pulverizing a powdered vegetable protein material with sugars and fats and oils, and which satisfies all of the following requirements (1) to (4): (1) Formulate powdered vegetable protein ingredients that meet the following requirements: The L* value in the L*a*b* color space is between 65 and 95. a* value is between -3 and +3, b* value is between +10 and +30 (2) The plant-derived protein content is between 1% and 6% by mass. (3) Adding flavoring materials and / or coloring materials during or after the process (4) Moisture content is 3% by mass or less

10. A method for improving the flavor and color of oily foods, which is prepared so as to satisfy all of the following requirements (1) to (4): (1) Contains powdered vegetable protein ingredients that meet the following requirements: The L* value in the L*a*b* color space is between 65 and 95. a* value is between -3 and +3, b* value is between +10 and +30 (2) The plant-derived protein content is between 1% and 6% by mass. (3) Adding flavoring materials and / or coloring materials during or after the process (4) Moisture content is 3% by mass or less

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