Food and method for producing the same, and method for suppressing browning of food

Abstract

To provide a food and a method for producing the same, and a method for suppressing browning of a food that are capable of suppressing browning of white chocolate dough during storage even when a high content of dried fruit is incorporated.SOLUTION: A food comprising white chocolate dough, dried fruit, and a cereal, wherein a total content of the dried fruit and the cereal in the food is 35 mass% or more, a mass ratio of the dried fruit to the cereal (dried fruit:cereal) is 1.0:9.0 to 8.0:2.0, and a water activity of the food is 0.45 or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a food product, a method for producing the food product, and a method for inhibiting browning of the food product. [Background technology]

[0002] Conventionally, foods have been known in which ingredients such as dried fruits and cereals are mixed with chocolate dough and then molded. Such foods are popular among consumers not only because of the taste of the chocolate dough and the taste and texture of the ingredients, but also because they allow easy nutritional supplementation. Therefore, various developments for such foods have been carried out.

[0003] For example, as a technology for providing a chocolate containing a high-moisture content ingredient that is resistant to deterioration in texture over time and suitable for long-term storage at room temperature, a chocolate containing a high-moisture content ingredient has been proposed, which is obtained by adding a high-moisture content ingredient to chocolate dough and molding it, in which the water activity of the high-moisture content ingredient is 0.40 to 0.64 and the water activity of the chocolate dough is 0.40 to 0.64 (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-263853 Summary of the Invention [Problem to be solved by the invention]

[0005] As mentioned above, foods made by mixing ingredients such as dried fruit and cereal with chocolate dough and molding them are commercially available. However, when white chocolate dough is used to make foods containing a large amount of dried fruit, the white chocolate dough is prone to browning during storage, and there is a strong demand for the development of a technology that can suppress this browning.

[0006] The present invention aims to solve the above-mentioned problems of the prior art and to achieve the following objectives: Namely, the present invention aims to provide a food product that can suppress browning of white chocolate dough during storage even when a large amount of dried fruit is blended, a method for producing the same, and a method for suppressing browning of food products. [Means for solving the problem]

[0007] In order to solve the above-mentioned problems, the inventors conducted extensive research and found that, in a food product containing white chocolate dough, dried fruit, and cereal, browning of the white chocolate dough during storage can be suppressed even when a large amount of dried fruit is incorporated, by setting the total content of the dried fruit and the cereal in the food to 35 mass% or more, setting the mass ratio of the dried fruit to the cereal (dried fruit:cereal) to 1.0:9.0 to 8.0:2.0, and setting the water activity of the food to 0.45 or less.

[0008] The present invention is based on the above findings of the present inventors, and the means for solving the above problems are as follows: <1> A food product comprising white chocolate dough, dried fruit, and cereal, The total content of the dried fruit and the cereal in the food product is 35% by mass or more; The mass ratio of the dried fruit to the cereal (dried fruit:cereal) is 1.0:9.0 to 8.0:2.0; The food is characterized in that the water activity of the food is 0.45 or less. <2> The above-mentioned composition further containing non-reduced vitamin C. <1> It is a food product described in the above. <3> The content of non-reduced vitamin C in the food is 0.1 to 0.3% by mass. <2> It is a food product described in the above. <4> The above-mentioned composition further comprising an acidulant. <1> from <3> The food product is any of the foods described above. <5> The food product has an acidulant content of 0.1 to 0.3% by mass. <4> It is a food product described in the above. <6> 1. A method for producing a food product comprising white chocolate dough, dried fruit, and cereal, comprising: mixing the white chocolate dough, the dried fruit, and the cereal; The total content of the dried fruit and the cereal in the food product is 35% by mass or more; The mass ratio of the dried fruit to the cereal (dried fruit:cereal) is 1.0:9.0 to 8.0:2.0; This is a method for producing a food product, characterized in that the water activity of the food product is 0.45 or less. <7> In the mixing, non-reduced vitamin C is further mixed. <6> A method for producing the food product described in the above. <8> The content of non-reduced vitamin C in the food is 0.1 to 0.3% by mass. <7> A method for producing the food product described in the above. <9> In the mixing, an acidulant is further mixed. <6> from <8> The method for producing the food product according to any one of the above items. <10> The food product has an acidulant content of 0.1 to 0.3% by mass. <9> A method for producing the food product described in the above. <11> A method for inhibiting browning of a food product comprising white chocolate dough, dried fruit, and cereal, comprising: mixing the white chocolate dough, the dried fruit, and the cereal; The total content of the dried fruit and the cereal in the food product is 35% by mass or more; The mass ratio of the dried fruit to the cereal (dried fruit:cereal) is 1.0:9.0 to 8.0:2.0; This is a method for inhibiting browning of food, characterized in that the water activity of the food is 0.45 or less. <12> In the mixing, non-reduced vitamin C is further mixed. <11> This is a method for inhibiting browning of food described in the above. <13> The content of non-reduced vitamin C in the food is 0.1 to 0.3% by mass. <12> This is a method for inhibiting browning of food described in the above. <14> In the mixing, an acidulant is further mixed. <11> from <13> The present invention relates to a method for inhibiting browning of food, comprising the steps of: <15> The food product has an acidulant content of 0.1 to 0.3% by mass. <14> This is a method for inhibiting browning of food described in the above. [Effects of the Invention]

[0009] According to the present invention, the above-mentioned problems of the prior art can be solved, the above-mentioned object can be achieved, and a food product that can inhibit browning of white chocolate dough during storage even when a large amount of dried fruit is blended therein, a method for producing the same, and a method for inhibiting browning of food can be provided. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 1 is a diagram illustrating the reference colors in the visual evaluation (sensory evaluation) of Test Example 1. [Figure 2] FIG. 2 is a diagram illustrating the reference colors in the visual evaluation (sensory evaluation) of Test Example 2. DETAILED DESCRIPTION OF THE INVENTION

[0011] (Food and its manufacturing method) The food product of the present invention contains at least a white chocolate dough, dried fruit, and cereal, and may further contain other ingredients as needed. The food of the present invention can be produced by any production method, but can be preferably produced by the production method of the food of the present invention. The food of the present invention will be described below together with the method for producing the food of the present invention.

[0012] <Food manufacturing method> The method for producing a food product of the present invention is a method for producing a food product containing white chocolate dough, dried fruit, and cereal, and includes at least a mixing step, and may further include other steps as necessary.

[0013] <<Mixing process>> The mixing step is a step of mixing the white chocolate dough, dried fruit, cereal, and, if necessary, other ingredients.

[0014] -White chocolate dough- In this specification, chocolate dough includes not only "chocolate dough" or "semi-chocolate dough" as defined in the Fair Competition Code for the Labeling of Chocolates, but also dough composed of processed oils and fats in which sugars, sugar alcohols, oligosaccharides, polysaccharides, dietary fiber, intense sweeteners, dairy products, cocoa powder, emulsifiers, flavorings, colorings, etc. are dispersed in oils and fats such as cocoa mass, cocoa butter, cocoa butter substitutes, and fractionated cocoa butter.

[0015] In this specification, the term "white chocolate dough" refers to the above-mentioned chocolate dough that is produced without using cocoa mass or cocoa powder.

[0016] Examples of the white chocolate dough include those containing cocoa butter, lactose, sugar, vegetable oil, whole milk powder, an emulsifier, and a flavoring. The amount of cocoa butter to be added is not particularly limited and can be appropriately selected depending on the purpose, and may be, for example, 7 to 40% by mass.

[0017] The white chocolate dough may be produced by a known method or may be a commercially available product. The white chocolate dough may or may not be tempered.

[0018] The content of the white chocolate dough in the food product is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 25 to 65% by mass, more preferably 30 to 60% by mass, and particularly preferably 35 to 55% by mass. A content within this preferred range is advantageous in that the binding properties of the ingredients due to the chocolate are maintained while allowing the texture of dried fruit or cereal to be enjoyed.

[0019] -Dried Fruits- The fruit in the dried fruit is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include strawberries, cranberries, blueberries, raspberries, pineapples, mangoes, papayas, grapes, apples, bananas, kiwis, peaches, apricots, figs, prunes, plums, melons, oranges, cherries, dates, pears, lemons, mandarin oranges, yuzu, kabosu, sudachi, grapefruit, hyuganatsu, iyokan, dekopon, hassaku, kumquats, etc. These may be used alone or in combination of two or more. Among the dried fruits, it is preferable to include at least one dried fruit selected from the group consisting of strawberries, cranberries, blueberries, raspberries, pineapples, mangoes, and papayas, as these are commonly distributed and easily available.

[0020] The dried fruit may be fruit that has been dried as is, or fruit that has been candied and then dried. The shape, structure, and size of the dried fruit are not particularly limited and can be appropriately selected depending on the purpose.

[0021] The content of the dried fruit in the food product is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 5 to 45% by mass, more preferably 10 to 40% by mass, and particularly preferably 19 to 39% by mass. A content within this preferred range is advantageous in that it allows for a larger amount of dried fruit to be blended while suppressing browning of the white chocolate dough during storage.

[0022] -serial- The cereal is a flake-like food product that is crushed and baked, or a puff-like food product that is expanded by applying heat or pressure and then rapidly reducing the pressure. The cereal may consist of grains alone, or may be processed by blending grains with sugar, extracts, nutritional components, etc. The grains are not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include wheat, soybeans, brown rice, oats, barley, corn, rye, quinoa, buckwheat, adlay, foxtail millet, millet, etc. These may be used alone or in combination of two or more. Among the above cereals, it is preferable to include at least one cereal selected from the group consisting of granola, wheat puffs, corn flakes, brown rice flakes, wheat flakes, and soybean puffs, as these cereals do not impair the taste and texture of dried fruit and are compatible with dried fruit.

[0023] The shape, structure and size of the cereal are not particularly limited and can be appropriately selected depending on the purpose.

[0024] The content of the cereal in the food product is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 6 to 40% by mass, more preferably 10 to 30% by mass, and particularly preferably 14 to 28% by mass. A content within the above preferred range is advantageous in that it is possible to simultaneously reduce the water activity of the food product and increase the amount of dried fruit blended.

[0025] The total content of the dried fruit and the cereal in the food product is not particularly limited as long as it is 35% by mass or more and can be appropriately selected depending on the purpose, but is preferably 35 to 75% by mass, more preferably 35 to 70% by mass, and particularly preferably 35 to 65% by mass. A content within this preferred range is advantageous in that the binding properties of the ingredients due to the chocolate are maintained while the texture of the dried fruit and the cereal can be enjoyed.

[0026] The mass ratio of the dried fruit (A) to the cereal (B) (hereinafter sometimes referred to as "(A):(B)") is not particularly limited as long as it is within the range of 1.0:9.0 to 8.0:2.0 and can be selected appropriately depending on the purpose, but is preferably within the range of 1.1:8.9 to 7.8:2.2, more preferably within the range of 4.2:5.8 to 7.8:2.2, and particularly preferably within the range of 5.0:5.0 to 7.8:2.2. A ratio within this preferred range is advantageous in that it allows for a larger amount of dried fruit to be blended while suppressing browning of the white chocolate dough during storage.

[0027] -Other ingredients- The other ingredients in the food are not particularly limited as long as they do not impair the effects of the present invention and can be selected appropriately depending on the purpose. Examples include non-reduced vitamin C, acidulants, emulsifiers, oils and fats, fruit ingredients, nuts, dairy ingredients, flavor ingredients, sweeteners, colorants, fragrances, nutritional ingredients (vitamins, amino acids, dietary fiber, minerals), etc.

[0028] The other components may be used alone or in combination of two or more. The content of the other ingredients in the food is not particularly limited and can be appropriately selected depending on the purpose.

[0029] The food preferably contains non-reduced vitamin C, as this can further inhibit browning of the white chocolate material during storage. Non-reduced vitamin C refers to vitamin C that does not have reducing properties. There are no particular limitations on the non-reduced vitamin C, and it can be selected depending on the purpose, and examples thereof include L-ascorbic acid 2-glucoside.

[0030] The content of non-reduced vitamin C in the food is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.1 to 0.3% by mass, more preferably 0.15 to 0.3% by mass, and particularly preferably 0.2 to 0.3% by mass. A content within this preferred range is advantageous in that browning of the white chocolate dough during storage can be suppressed while minimizing the effect on the taste of the food.

[0031] The food preferably contains an acidulant, as this can further inhibit browning of the white chocolate material during storage. The acidulant is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include citric acid, tartaric acid, malic acid, lactic acid, etc. These may be used alone or in combination of two or more.

[0032] The content of the acidulant in the food is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.1 to 0.3% by mass, more preferably 0.15 to 0.3% by mass, and particularly preferably 0.2 to 0.3% by mass. A content within this preferred range is advantageous in that browning of the white chocolate dough during storage can be suppressed while minimizing the effect on the taste of the food.

[0033] The food product preferably does not contain reduced vitamin C. If the food product contains reduced vitamin C, browning of the white chocolate material during storage may progress more rapidly.

[0034] The mixing method is not particularly limited and can be selected from known methods as appropriate. The order in which the white chocolate, dried fruit, cereal, and other ingredients are mixed is also not particularly limited and can be selected as appropriate depending on the purpose.

[0035] The water activity of the food (hereinafter sometimes referred to as "the water activity of the whole food") is not particularly limited as long as it is 0.45 or less and can be appropriately selected depending on the purpose, but is preferably 0.44 or less, more preferably 0.42 or less, and particularly preferably 0.41 or less. A water activity within this preferred range is advantageous in that browning of the white chocolate dough during storage can be further suppressed.

[0036] The water activity of the food can be calculated from the water activity of each ingredient contained in the food and the blending ratio of each ingredient in the food.

[0037] The method for measuring the water activity of the raw material is not particularly limited and can be appropriately selected depending on the purpose. For example, the water activity can be measured using a water activity meter (AquaLab Pre ​​manufactured by Meter Japan).

[0038] The water activity of the white chocolate dough is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.2 to 0.5, more preferably 0.3 to 0.5, and particularly preferably 0.35 to 0.46. A water activity within the above preferred range is advantageous in terms of achieving both texture and shelf life.

[0039] The water activity of the components contained in the food other than the white chocolate dough is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.49 or less, more preferably 0.47 or less, and particularly preferably 0.43 or less. A water activity within this preferred range is advantageous in that it reduces the risk of browning. The water activity of the ingredients contained in the food other than the white chocolate dough refers to the water activity of all ingredients contained in the food other than the white chocolate dough. The water activity of the ingredients contained in the food other than the white chocolate dough can be calculated from the water activity of each ingredient other than the white chocolate dough and the blending ratio of each ingredient in the total amount of all ingredients other than the white chocolate dough.

[0040] <<Other processes>> Other steps in the method for producing the food product are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. For example, a molding step can be included.

[0041] The molding step is a step of molding the mixture obtained in the mixing step. In the molding step, the mixture can be molded while being maintained at 25 to 40°C, for example. The molding method is not particularly limited, and any known method can be appropriately selected, and examples thereof include mold molding, rotary mold molding, and crunch former molding.

[0042] The shape, structure, and size of the food product are not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include bar-shaped and bite-sized shapes.

[0043] The food product of the present invention can be suitably used as, for example, chocolate and chocolate confectionery, but is not limited to these. The chocolate refers to a processed product in which the chocolate dough accounts for 60% or more of the total mass. The chocolate confectionery refers to a chocolate processed product in which the amount of the chocolate dough used is less than 60% of the total mass.

[0044] According to the present invention, a food product can be obtained in which browning of the white chocolate material during storage is suppressed even when a large amount of dried fruit is blended.

[0045] (Method for preventing food browning) The method for inhibiting browning of food of the present invention is a method for inhibiting browning of food containing white chocolate dough, dried fruit, and cereal, and includes at least a mixing step, and may further include other steps as necessary.

[0046] <Mixing process> The mixing step is a step of mixing white chocolate dough, dried fruit, cereal, and, if necessary, other ingredients, and can be carried out in the same manner as the food manufacturing method described above, and the preferred embodiments are also the same.

[0047] <Other processes> The other steps in the method for inhibiting browning of food are not particularly limited as long as they do not impair the effects of the present invention, and can be selected appropriately depending on the purpose. For example, they may be similar to the other steps in the method for producing food described above.

[0048] According to the method for inhibiting browning of food of the present invention, browning of white chocolate dough during storage can be inhibited even when a large amount of dried fruit is blended. [Example]

[0049] The present invention will be specifically explained below with reference to test examples, but the present invention is not limited to these examples.

[0050] (Test Example 1) The white chocolate dough, which had been melted and tempered at 50°C, was mixed with dried fruit, cereal, and other ingredients as needed, and then filled into a plastic container and cooled to form a solid food product. Details of the ingredients used in each test example and their amounts are shown in Tables 1 to 9. In the water activity section of each table, the actual measured values ​​of the raw materials are listed for the white chocolate dough, and the values ​​calculated from the blending ratio of each raw material using the actual measured values ​​of the raw materials are listed for all other white chocolate dough.

[0051] The raw materials used in Test Example 1 and their water activities are as follows: The water activity values ​​of the raw materials were measured using a water activity meter (AquaLab Pre ​​manufactured by Meter Japan). [(A) Dried Fruits] Dried Strawberries 0.59 Dried cranberries 0.50 Dried blueberries 0.42 [(B) Serial] Granola 0.17 Wheat puffs 0.20 Cornflakes 0.23 Brown rice flakes 0.36 Wheat flakes 0.34 Soybean puffs 0.32 [(C) Acidulant] Citric acid 0.25 · Tartaric acid · · 0.38 Malic acid 0.37 Lactic acid 0.78 [Vitamin C] Non-reduced Vitamin C 0.25 Reduced Vitamin C 0.58 [White chocolate dough] White chocolate dough 0.46 The white chocolate dough was a mixture of lactose, cocoa powder, sugar, vegetable oil, whole milk powder, emulsifier, and flavoring.

[0052] <Evaluation> The food products obtained above were stored at 50°C for 21 days, and then color change (browning) was evaluated visually or using a spectrophotometer. Note that storage at 50°C for 21 days is equivalent to storage at room temperature for 12 months.

[0053] [Visual inspection (sensory evaluation)] Ten trained panelists visually evaluated the color change (browning) compared with the control using the following evaluation criteria (5 levels). The control samples were stored at 20°C for 21 days. Figure 1 shows the reference colors for each evaluation point. In Figure 1, the upper row shows the control (stored at 20°C) and the lower row shows the sample (stored at 50°C). The average scores are shown in Tables 1 to 9. An average score of 2.5 or more was considered to be within the acceptable range. -Evaluation criteria- 5 points: No change in color compared to the control. 4 points: Very little browning compared to the control. 3 points: Minor browning compared to the control. 2 points: Moderate browning compared to the control. 1 point: Significant browning compared to the control.

[0054] [Spectrophotometer (color difference)] Using a spectrophotometer (CM-700d manufactured by Konica Minolta), L*a*b* measurements were taken under the following conditions, and the color difference ΔE00 (CIE2000) was calculated. The results are shown in Tables 1 to 9. It has been confirmed that when the color difference ΔE00 value exceeds 10.5, the visual evaluation (sensory evaluation) tends to score 2.4 points or less. -Measurement conditions- Viewing angle: 10° Main light source: D65 Measurement diameter: SAV(3mm) Specular reflection processing: SCI

[0055] [Table 1]

[0056] [Table 2]

[0057] [Table 3]

[0058] [Table 4]

[0059] [Table 5]

[0060] [Table 6]

[0061] [Table 7]

[0062] [Table 8]

[0063] [Table 9]

[0064] (Test Example 2) Solid foods were produced in the same manner as in Test Example 1, except that the raw materials shown in Tables 10 to 12 were used in the amounts shown in Tables 10 to 12.

[0065] The raw materials used in Test Example 2 and their water activities are as follows: The water activity values ​​of the raw materials were measured in the same manner as in Test Example 1. [(A) Dried Fruits] Dried pineapple 0.53 Dried mango 0.43 Dried papaya 0.44 [(B) Serial] Granola 0.17 [(C) Acidulant] Citric acid 0.25 [Vitamin C] Non-reduced Vitamin C 0.25 Reduced Vitamin C 0.58 [White chocolate dough] White chocolate dough 0.46 The same white chocolate material as in Test Example 1 was used.

[0066] <Evaluation> The color change (browning) of the food obtained above was evaluated visually or using a spectrophotometer in the same manner as in Test Example 1. Figure 2 shows the reference color for each evaluation point in the visual evaluation. In Figure 2, the upper row shows the control (stored at 20°C) and the lower row shows the sample (stored at 50°C). The results are shown in Tables 10 to 12.

[0067] [Table 10]

[0068] [Table 11]

[0069] [Table 12]

[0070] From the above results, it was confirmed that according to the present invention, browning of white chocolate dough during storage can be suppressed even when a large amount of dried fruit is blended.

Claims

1. A food product comprising white chocolate dough, dried fruit, and cereal, The total content of the dried fruit and the cereal in the food product is 35% by mass or more; The mass ratio of the dried fruit to the cereal (dried fruit:cereal) is 1.0:9.0 to 8.0:2.0; A food product characterized in that the water activity of the food product is 0.45 or less.

2. The food product according to claim 1, further comprising non-reduced vitamin C.

3. The food product according to claim 2, wherein the content of the non-reduced vitamin C in the food product is 0.1 to 0.3% by mass.

4. The food product of claim 1 further comprising an acidulant.

5. The food according to claim 4, wherein the content of the acidulant in the food is 0.1 to 0.3% by mass.

6. 1. A method for producing a food product comprising white chocolate dough, dried fruit, and cereal, comprising: mixing the white chocolate dough, the dried fruit, and the cereal; The total content of the dried fruit and the cereal in the food product is 35% by mass or more; The mass ratio of the dried fruit to the cereal (dried fruit:cereal) is 1.0:9.0 to 8.0:2.0; A method for producing a food product, wherein the water activity of the food product is 0.45 or less.

7. The method for producing a food product according to claim 6, wherein non-reduced vitamin C is further mixed in the mixing step.

8. The method for producing a food product according to claim 7, wherein the content of non-reduced vitamin C in the food product is 0.1 to 0.3% by mass.

9. The method for producing a food product according to claim 6, wherein an acidulant is further mixed in the mixing step.

10. 10. The method for producing a food product according to claim 9, wherein the content of the acidulant in the food product is 0.1 to 0.3% by mass.

11. A method for inhibiting browning of a food product comprising white chocolate dough, dried fruit, and cereal, comprising: mixing the white chocolate dough, the dried fruit, and the cereal; The total content of the dried fruit and the cereal in the food product is 35% by mass or more; The mass ratio of the dried fruit to the cereal (dried fruit:cereal) is 1.0:9.0 to 8.0:2.0; A method for inhibiting browning of food, characterized in that the water activity of the food is 0.45 or less.

12. The method for inhibiting browning of food according to claim 11, wherein non-reduced vitamin C is further mixed in the mixing step.

13. The method for inhibiting browning of food according to claim 12, wherein the content of non-reduced vitamin C in the food is 0.1 to 0.3% by mass.

14. The method for inhibiting browning of food according to claim 11, wherein an acidulant is further mixed in the mixing step.

15. The method for inhibiting browning of food according to claim 14, wherein the content of the acidulant in the food is 0.1 to 0.3% by mass.

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